Sube's profile page
Recipes
LEMON DELIGHT CAKE
By Sube
Preheat oven to 350 degrees
- 1 (15.25 ounce) package lemon cake mix
- 1/2 cup sour cream
- 1 (11 ounce) can mandarin oranges with juice
- 4 eggs
- 1 (20 ounce) can crushed pineapple, drained
- 1 (3.5 ounce) package instant French vanilla pudding
- 1 ( ounce) container frozen Cool Whip
BEAN SALAD
By Sube
Mix all together – set for 4 hours & refrigerate before serving
- 1/3 cup light oil (salad oil)
- 1/2 cup vinegar
- 3/4 cup sugar
- 4 kinds of canned beans (Lima Beans, Kidney Beans, Yellow Beans, Green Beans) drained
- Green onions
- Red Pepper
PICKLED EGGS
By Sube
Boil the water, vinegar and salt and let cool
- 12 - 20 hard boiled eggs
- 4 cups water
- 1-1/2 cup vinegar
- 2 tablespoons salt
- Sweet onions, sliced
- Medium jar Yellow Bell Peppers
ORZO RISOTTO
By Sube
In a 2-quart saucepan set over a medium high heat, add the olive oil and butter
- 2 Tbsp. Olive Oil
- 2 Tbsp. Butter
- 1 Cup Orzo Pasta (rice-shaped pasta)
- 1/2 cup diced onion
- 1-1/2 tsp. garlic, minced
- 1/2 cup dry white wine
- 4 Cups chicken stock
- 1/2 tsp. salt
- 1/4 tsp. ground white pepper or black
- 2 Tbsp. chopped parsley
- 1/4 cup parmesan cheese or Parmigiano-Reggiano cheese
- 2 Tbsp. Butter
CHICKEN CANNELLONI WITH BESCIAMELLA SAUCE
By Sube
FOR THE CRESPELLE: Place the flour in a large bowl
- FOR THE CRESPELLE:
- 1 cup all purpose flour
- 2 eggs
- 1/2 tsp salt
- 1 cup whole milk
- olive oil
- FOR THE CANNELLONI:
- 3 tbsps extra virgin olive oil
- 1 large yellow onion (small dice)
- 2 carrots (sliced into thin rounds)
- Salt and Pepper to taste
- 1/2 tsp freshly grated nutmeg
- 3 garlic cloves (chopped)
- 2 cups leftover Broccoli Florets (chopped
- 1-1/2 pounds leftover Roasted Chicken (shredded)
- 1 cup Besciamella Sauce
- 1/2 cup Parmigianno-Reggiano (freshly grated)
- FOR THE BESCIAMELLA SAUCE:
- 5 tablespoons unsalted butter
- 1/4 cup flour
- 3 cups whole milk
- 2 tsps kosher salt
- Nutmeg
OVEN-CARAMELIZED ONIONS
By Sube
These onions are so sweet, you might be tempted to eat them for dessert
- 2 medium-size red onions
- 1-1/2 cup chicken stock
- 2 tbsps balsamic vinegar
- 4 springs of rosemary and/or thyme
- Salt and pepper
CHEX MIX
By Sube
Mix all dry ingredients with the oil and mix all together
- 1 bag of Chex Mix Cheddar
- 1/2 bag of oyster crackers
- 1 jart of Roasted Peanuts
- 3/4 cup Wesson Oil (Best Blend)
- 1/2 tsp dill weed
- 1 package Ranch Dressing mix
- Garlic Powder
BUFFALO CHICKEN CUPS
By Sube
1. Preheat oven to 375 degrees
- 12 oz. of chicken (diced or shredded)
- 1 (8 ounces) package cream cheese, softened
- 1/2 cup Ranch Dressing
- 1/2 cup Buffalo Wing sauce (Frank's is the brand I like)
- 1 cup shredded cheddar cheese, divided
- 24 wontons wrappers
- 1/4 cup blue cheese crumbles
SEX IN A PAN
By Sube
Top whole dessert with whipped cream
- CRUST:
- 1-1/2 cup flour
- 3/4 cup margarine or butter
- 1/2 cup chopped nuts
- 1 . Mix all ingredients together. Press into a 9 x 13" ungreased pan.
- 2 . Bake at 350 degrees for 20-30 minutes
- 3 . Cool.
- MIDDLE:
- Blend together 8 oz. cream cheese
- 1 cup icing sugar
- 1 small cool whip
- Spread over crust.
- TO:
- 1 package chocolate instant pudding
- 1 package vanilla instant pudding
- 4 cups milk.
- Blend all together.
- pour over cream cheese mixture.
OLD-FASHIONED APPLE CRISP
By Sube
Preheat the oven to 350 degrees F
- FOR THE TOPPING:
- 5 pounds McIntosh or Macoun apples
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 2 tablespons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1-1/2 cups flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 teaspoon kosher salt
- 1 cup oatmeal
- 1/2 pound cold unsalted butter, diced