Sube's profile page
Recipes
HASH BROWNS BREAKFAST CUPS
By Sube
Combine the hash browns, butter, salt and pepper
- 4 cups frozen shredded hash browns, thawed
- 3 tablespoons melted butter
- 1/4 teaspoon each salt and pepper
- 7 eggs
- 1/4 cup milk
- 1-1/2 cup shredded cheddar cheese
- 1 cup diced ham
FISH BAKED PARMESAN
By Sube
Preheat oven to 400 In a small bowl mix parmesan cheese, bread crumbs, thyme, salt and pepper
- 1/2 cup parmesan cheese, grated
- 1/4 cup bread crumbs
- 1/2 tsp dried thyme
- salt and pepper to taste
- 500 g white fish filets (cod, tilapia or sole)
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- salt and pepper
POTATO SALAD WITH BACON (AWESOME)
By Sube
1. Boil the potatoes. Meanwhile cook the bacon in a skillet over medium-ow heat until crisp
- 1-1/2 pound potatoes, cut into small cubes
- 1 (12-ounce) package bacon, cut into 1-inch pieces
- 3/4 cup mayonnaise
- 1 tablespoon Dijon Mustard
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 4 hard-boiled eggs
- 1 stalk celery, finely diced
- 1 small yellow onion, finely diced
- 1/2 medium red pepper, finely diced
PENNE AND ITALIAN SAUSAGE
By Sube
Cut sausage into 1” pieces
- 1 lb. Italian
- Sausage – hot or mild
- 1 onion, chopped
- 1 clove garlic, minced
- 1 tsp. Italian seasoning
- 1/4 tsp. crushed red pepper, or to taste
- 1 tbsp. cornstarch
- 2 cups milk
- 1 can 19 oz. tomatoes, chopped
- 1/2 lb. penne pasta (250 g)
- 1 cup grated mozzarella cheese
POTATOES WITH ALMOND & CREAM
By Sube
Cook the sliced potatoes in a saucepan of boiling water for 10 minutes
- 2 large potatoes, unpeeled and sliced
- 1 tbsp vegetable oil
- 1 red onion halved and sliced
- 1 garlic clove, crushed
- 1/2 cup flaked almond
- 1/2 tsp numeric
- 1-1/4 cup heavy cream
- 4-1/2 ounces arugula
- Salt & Pepper
BATTER-FRIED CHICKEN
By Sube
Make the fried chicken brine: In a large bowl, whisk or stir together the water, salt and sugar until the sugar ...
- FOR THE FRIED CHICKEN BRINE:
- 1 quart (4 cups) cold water
- 1/4 cup kosher salt
- 1/4 cup sugar
- 4 lbs bone-in skin-on chicken pieces
- FOR THE FRIED CHICKEN BATTER:
- 1 cup flour
- 1 cup cornstarch
- 2 to 5 teaspoons pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 teaspoons baking powder
- 1 teaspoon kosher salt and plus more to taste
- 1-3/4 cups cold water
- 3 quarts (12 cups) peanut or vegetable oil, for frying
SEX-IN-A-PAN
By Sube
1. Mix pecans, flour, sugar and butter and crumble and pat into a prepared 9x13 pan
- 1 Cup ground pecans
- 1 Cup Flour
- 3 Tbsps. sugar
- 1/2 Cup Butter or Margarine
- 8 oz. Cream Cheese (250 grams)
- 1 Cup icing sugar
- 35 oz. Cool Whip
- 6 oz. (170 grams) Instant Vanilla Pudding
- 6 oz. (170 grams) Instant Chocolate Pudding
- 2 Cups milk
PINON-CRUSTED CHICKEN WITH CHIPOTLE SAUCE
By Sube
Heat oven to 200 degrees. Mix the pine nuts, bread crumbs, garlic, parsley, basil, salt and white pepper in a smal...
- FOR CHERRY-CHIPOTLE SAUCE:
- 1-1/2 cups pinon (pine nuts), toasted and coarsely chopped
- 2/3 cup bread crumbs
- 6 garlic cloves, minced
- 6 tablespoons finely chopped minced parsley
- 3 tablespoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 8 skinless, boneless chicken breasts, lightly pounded
- 1 cup all-purpose flour
- 4 eggs, beaten
- 1/2 cup olive oil
- 3 cups canned or frozen Bing cherries, drained and rinsed
- 1/4 cup sugar
- 3/4 cup ruby port
- 1 canned whole chipotle chile in adobo sauce, rinsed
CARROTS WITH LEMON, HONEY AND GINGER
By Sube
AWESOME
- 1 pound carrots
- 1/4 cup butter
- 1 clove minced garlic
- 2-1/2 tablespoons honey
- 1 tablespoon lemon juice
- 1/8 teaspoon ground ginger
FENNELS WITH BUCATANI PASTA
By Sube
Boil the Pasta. Heat a large skillet over medium high heat
- 1 pound bucatini pasta
- Salt
- 3 tbsp. EVOO, divided
- 1 pound Italian Sausage
- 4 cloves garlic, very thinly sliced
- 1 bulb fennel, trimmed, quartered and core cut away, very thinly sliced
- 1 small yellow onion, very thinly sliced
- 2 cubanelle peppers, seeded and very thinly sliced
- Pepper
- 1 cup dry white wine
- 1 can crushed San Marzano tomatoes (28 oz)
- 1/2 cup Parmigiano Reggiano
- 1 cup basil, shredded or torn