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Recipes
POTATO SOUP
By Sube
In large pot, boil potatoes in water 10 minutes
- 1/2 pounds baby red potatoes, sliced into small bite sized pieces
- 1/2 regular package uncooked bacon, finely diced (can also use salt pork)
- 1 medium onion, diced
- 1/4 bunch celery, diced
- 8 cups milk
- 4 cups water
- 4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup salted butter
- 3/4 cup flour
- 1/4 bunch freshly chopped parsley
- 1 cup whipping cream (can use carnation evaporated milk)
- For garnish:***
- Shredded cheese
- fried bacon bits
- chopped green onions
MEATLOAF
By Sube
Mix all 5 ingredients and form into a log or transfer to a meatloaf pan
- SAUCE:
- 1 lb. ground lean beef
- 1 medium onion, chopped
- 1/2 cup milk
- 1 egg
- 8 soda crackers, crushed
- 1/4 cup ketchup
- 1/4 cup water
- 1 tsp dry mustard
- 1/2 cup brown sugar
CORN CASSEROLE (AWESOME)
By Sube
This creamed corn casserole recipe is so good you will want to scrape the dish completely
- 1/2 cup butter, melted and cooled
- 1/4 cup flour
- 1/4 cup sugar
- 2 eggs, well beaten
- 1 cup milk
- 1 (15.25 oz.) can whole kernel sweet corn, drained
- 1 (14.75 oz.) can cream style sweet corn
- 1/2 teaspoon salt
- pepper to taste
LEEK GRATIN WITH BREAD CRUMBS, BACON
By Sube
Using scissors, clip the leeks dark outer leaves
- 2 generous pounds leeks
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- 1/2 cup each heavy cream and grated Gruyere cheese
- 1 tablespoon each chopped fresh dill and parsley
- 4 slices thick-cut bacon, cut into small dice
- 1 cup fresh bread crumbs from a dense French-style loaf
- 1 garlic clove, crushed
SWEET AND SOUR PINEAPPLE CHICKEN
By Sube
In bowl, combine chicken, egg white, cornstarch, flour, salt and pepper; let stand for 10 minutes
- 1 lb. boneless skineless chicken breasts, cut into 1-inch cubes
- 1 egg white
- 2 tbsp each cornstarch and all purpose flour
- 1/4 tsp each salt and white or black pepper
- 1/3 cup vegetable oil
- 1/3 cup sodium-reduced chicken broth
- 3 tbsp ketchup
- 1 tbsp each dry sherry, sodium reduced soy sauce and rice vinegar
- 2 tsp minced gingerroot
- 1 tsp granulated sugar
- 1 each onion and sweet red and green pepper, cut into 3/4-inch cubes
- 1 cup drained canned pineapple chunks
BARB - BAKED BEANS
By Sube
Cook first 3 ingredient in low heat for 15 minutes Add the brown sugar, salt and pepper
- 1 lb. bacon, cubed
- 1 medium onion, diced
- 1 cup water
- Salt & pepper
- 1 cup brown sugar
- 1 can Pork & beans (use juice)
- 1 can Kidney beans - drained
- 1 can Buttered Beans - drained
- 1 can Lima Beans - drained
PASTICCIO
By Sube
To assemble, spread meat filling over macaroni
- Bottom:
- 3 cups cooked PRIMO Elbows, drained
- 2 eggs, lightly beaten
- 1/3 Cup parmesan cheese
- Filling:
- 1-1/2 lbs. medium ground beef
- 2 cups sliced mushrooms
- 1 cup chopped onions
- 1 can 14 oz. tomato sauce
- 1 tsp. garlic powder
- 1 tsp. each dried oregano and basil leaves
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. ground cinnamon
- Topping:
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/4 tsp. salt
- 1/4 tsp. ground nutmeg
- 3 cups milk
- 2 eggs, lightly beaten
- 1/3 cup grated parmesan cheese
- Bottom: Combine elbows, eggs and cheese. Spread over bottom of greased 13x9 inch baking dish. Set aside.
- Filling: In large frying pan, cook beef, mushrooms and onion until tender and browned. Drain off fat. Stir in tomato sauce and seasonings. Simmer, uncovered, while preparing topping.
- Topping: In large sauce pan, melt butter. Stir in flour, salt and nutmeg. Add milk; cook and stir until thickened and bubbly. Gradually stir into eggs, then return to saucepan. Cook over low heat 1 mi
BREADED RANCH CHICKEN
By Sube
A coating containing cornflakes, Parmesan cheese and ranch dressing mix adds delectable flavor to the chicken piece...
- 1/2 cup butter, melted
- 3/4 cup crushed cornflakes
- 3/4 cup grated parmesan cheese
- 1 envelope ranch salad dressing mix
- 8 boneless skinless chicken breast halves (4 ounces each)
CHEESY CHICKEN AND BROCCOLI PASTA
By Sube
Heat olive oil on medium heat in a large pot
- 2 Tbsp. olive oil
- 2 chicken breasts, cut into 1 inch pieces
- Salt and pepper to taste
- 1/2 cup diced yellow onion (about half an onion)
- 2 cloves garlic, minced (about 1 Tbsp.)
- 2 cups chicken broth
- 3 cups water
- 1 16oz bag of pasta shells
- 4 cups broccoli (or one head of broccoli)
- 1/2 tsp cayenne powder
- 1/4 tsp nutmeg
- 1 cup milk
- 2 cups shredded cheddar cheese
AWESOME CHICKEN ENCHILADA DIP
By Sube
Bake chicken uncovered in 350-degree oven for about 20 minutes
- 1-2 pounds boneless skinless chicken breasts
- 2 packages (8 ounces) cream cheese, softened
- 2 cups mayonnaise
- 2 packages (8 ounces) sharp cheddar cheese, grated or shredded
- 2 cans (4 ounces) diced green chiles
- 1 fresh jalapeno, chopped fine, or one small can chopped jalapenos
- 1 teaspoon Tony Chachere's Creole Seasoning
- 1/4 teaspoon cayenne pepper (or to taste)