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Recipes
BUNDT CAKE BREAKFAST
By Sube
All mixed together. Put in greased bundt pan
- 1 cup diced ham
- 2 cups tater tots .. still frozen
- 1 dozen whisked eggs
- 1 can (8) Pillsbury Grands biscuits, diced up (raw)
- 2 cups cheese (cheddar)
- 1/4 cup milk
ELLI’S FUDGE
By Sube
In a heavy sauce pan, melt all above ingredients in low heat, stir continuously
- 1 12oz bag semi-sweet chocolate chips
- 3/4 cups butterscotch chips
- 1 can Eagle Brand (not low fat)
SLICED STEAK SALAD WITH BLOODY MARY VINAIGRETTE
By Sube
Heat a grill pan or griddle to medium-high
- FOR THE VINAIGRETTE:
- 2 tablespoons tomato paste
- Juice of 1 small lemon
- 1 scant tablespoon prepared horseradish
- 1/2 About 1/2 tablespoon Worchestershire sauce
- 1/2 About 1/2 cup EVOO
- 1 tablespoon finely chopped flat leaf parsley
- Lots of black pepper
- Tabasco sauce, to taste (optional)
- FOR THE SALAD:
- 1 romaine heart, chopped
- 1 endive, chipped
- 4 small stalks celery, thinly sliced on an angle
- 1-1/2 lb 1-inch thick flatiron or flank steak
- Salt and pepper
- Caperberries or sliced large green olives with pimiento, for garnish
BROCCOLI AND BEEF STIR-FRY
By Sube
Combine meat with hoisin, sesame oil and chili flakes in a medium bowl
- 454 g boneless top sirloin, sliced into thin strips
- 1/4 cup hoisin sauce
- 2 tbsp. dark sesame oil
- 1 tsp hot red chili flakes
- 1 tbsp. vegetable oil
- 4 cups mixed fresh vegetables such as broccoli florets, snow peas and sliced carrots
- 2 tbsp. cornstarch
- 1-1/2 cups beef broth
MEXICAN FRITO SALAD (BARB'S DAUGHTER)
By Sube
Mix the cheese and Fritos well when ready to serve so the Fritos don't get saggy
- MIX TOGETHER IN A LARGE BOWL:
- 1 to 2 diced peppers, any colors
- 5 to 6 sliced green onions
- 1 can corn, drained well
- 1-1/4 cup mayonnaise (NOT Miracle Whip)
- Put in fridge until ready to serve
- ADD:
- 2 cups shredded Mexican Blend Cheese
- 1 bag Chili Cheese Fritos
LEMON PEPPER CHICKEN WITH CREAMY RICE
By Sube
Preheat your oven to 350˚F/ 175˚C
- 3 Tbsp. Lemon Pepper
- 1 Tbsp. Paprika
- 2 cloves Garlic, minced
- 1 Tbsp. Olive Oil
- 2 lbs Chicken Thighs With Skin
- 4 Tbsp. Butter
- 1 Yellow Onion, diced
- 4 cloves Garlic, minced
- 1 1/2 cup Arborio Rice
- 1/4 cup White Wine
- 4 cups Chicken Broth
- 1 1/2 cup Milk
- Pepper to taste
- 1 cup Parmesan
- 1/4 cup Parsley (Optional)
LOADED POTATO AND BUFFALO CHICKEN CASSEROLE
By Sube
Preheat oven to 500 degrees
- Topping:
- 2 pounds boneless chicken breasts, cubed (1")
- 8-10 medium potatoes, cut in 1/2" cubes
- 1/3 cup olive oil
- 1 &1/2 tsp salt
- 1 Tbsp. black pepper
- 1 Tbsp. paprika
- 2 Tbsp. garlic powder
- 6 Tbsp. hot sauce
- 2 cups fiesta blend cheese
- 1 cup crumbled bacon
- 1 cup diced green onion
FIDDLEHEADS WITH MUSHROOMS AND GARLIC
By Sube
Preparation: Wash fiddleheads several times in cool water to remove grit and chaff
- • fiddleheads
- • mushrooms
- • garlic
- • shallots
- • butter
- • garlic
- • garlic oil
- • salt and pepper
GINGER CHICKEN STIR-FRY WITH ASPARAGUS AND SHITAKE MUSHROOM
By Sube
COAT chicken with flour in medium bowl
- 1 pound boneless skinless chicken breasts, cut into 3/4-inch chunks
- 1/4 cup flour
- 1 cup chicken stock1/4 cup honey
- 1/4 cup soy sauce
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper
- 2 tablespoons vegetable oil, divided
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 small onion cut into thin wedges
- 16 medium shitake mushroom, sliced
CHICKEN FRIED STEAK WITH CREAMY GRAVY
By Sube
Heat about 1/4-1/2 inch of oil or shortening in a frying pan
- FOR CHICKEN FRIED STEAK
- oil or shortening, for frying
- 6 -8 beef cutlets, tenderized (round or cube steak)
- 3 -4 cups seasoned flour (flour with savory seasonings of your choice or Seasoned Flour)
- 3 eggs
- 2 cups milk
- FOR CREAM GRAVY
- 1 ⁄4 cup flour
- salt and pepper
- 4 cups milk
- 1 -2 tablespoon dripping, included the cooked bits