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GRILLED CHEESE PULL-APART ROLLS

GRILLED CHEESE PULL-APART ROLLS

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Preheat oven to 350 degrees

  • 2 cans Pillsbury biscuit dough
  • 3/4 of a box Velveeta cheese
  • 1/4 cup butter, melted
  • 6 cloves garlic, crushed or minced
  • 1 tablespoon fresh or dried parsley
0/5 (0 Votes)

SLOW COOKER BEEF BOURGUGNON

SLOW COOKER BEEF BOURGUGNON

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1. In a large skillet cook bacon over medium high heat until crisp

  • 5 slices bacon, finely chopped
  • 3 lbs boneless beef chuck, cut to 1 inch cubes
  • 1 cup red cooking wine
  • 2 cups chicken broth
  • 1/2 cup tomato sauce
  • 1/4 cup soy sauce
  • 1/4 cup flour
  • 3 garlic cloves, finely chopped
  • 2 tablespoons thyme, finely chopped
  • 5 medium carrots, sliced
  • 1 pound baby potatoes
  • 8 ounces fresh mushrooms, sliced
  • fresh chopped parsley for garnish
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SLOW-GRILLED BARBECUE PORK RIBS

SLOW-GRILLED BARBECUE PORK RIBS

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Remove membrane from underside of ribs, if attached

  • RIB SAUCE:
  • 4 lb. pork back or side ribs
  • 1/4 cup packed brown sugar
  • 2 Tbsp. paprika
  • 2 Tsp. chili powder
  • 1 large clove garlic, minced
  • 1/2 Tsp. cayenne pepper
  • 1/4 Tsp. salt
  • 1/2 cup ketchup
  • 3 Tbsp. packed brown sugar
  • 1 Tbsp. paprika
  • 1 Tbsp. chili powder
  • 1 Tbsp. Worchestershire Sauce
  • 2 cloves garlic, minced
  • Dash hot pepper sauce
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STUFFED MANGO PORK LOIN

STUFFED MANGO PORK LOIN

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1. Heat oven to 375 degrees

  • 8 - 10 " boneless ork loins, silver skin and fat trimmed (about 3 lbs.)
  • 5 oz. baby arugula
  • 1 large ripe mango
  • 1 large shallot, finely chopped
  • 2 slices baby swiss cheese
  • 2 thin slices prosciutto
  • 5 tbsp. whole ricotta cheese
  • 1/4 cup cornbread stuffed (stove top is okay)
  • 3 Tsp. kosher salt
  • 1 tbsp. fresh cracked pepper
  • 1 tbsp. garlic powder
  • 2 tsp. mango/habenaro seasoning
  • 1 tbsp. Captain Wetta's Magic Dust (hot chili powder, 1/8 tsp. fresh cracked black pepper, 1 tsp. herb de provence)
  • 1-1/2 tbsp. herb de provence
  • 1 tbsp. italian seasoning
  • 1 cup (2 sticks) unsalted butter
  • 3 tbsp. honey
  • 1 tbsp. garlic powder
  • 3 tbsp. EVOO
  • 1-1/4 cup white wine (Riesling or pinot grigio)
  • 3 tbsp. cornstarch
  • 1/2 cup water
  • 2 ' butcher string
0/5 (0 Votes)

CROCKPOT STUFFED CABBAGE ROLLS

CROCKPOT STUFFED CABBAGE ROLLS

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1. Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water

  • For the cabbage rolls
  • 12 cabbage leaves + leftover
  • 1 egg, beaten
  • 1/4 cup water, broth or tomato sauce
  • 1 ?4 cup finely chopped onion
  • 1 tsp. garlic powder
  • 1/4 tsp. black pepper
  • 1 1/4 tsp. salt
  • 1/2 tsp. sugar
  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1 cup uncooked rice
  • For the sauce (If you like lots of sauce, feel free to double this, I’ve done it both ways)
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 can tomato soup
0/5 (0 Votes)

BEST EVER MASHED POTATOES

BEST EVER MASHED POTATOES

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Mash potatoes with an electric hand mixer, add pepper, salt, butter, half and half and sour cream

  • 8 Yukon Gold Potatoes, peeled and boiled till tender
  • White pepper and salt to taste
  • 1 stick butter (8 tbsp)
  • 1/2 cup half and half milk
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 bunch green onions, finely chopped (save a little for garnish)
  • 3 strips bacon, crumbled
0/5 (0 Votes)

CHICKEN FRICASSEE

CHICKEN FRICASSEE

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Preheat oven to 400. Dredge chicken in flour seasoned with salt, pepper and garlic

  • 1 whole chicken cut into 8 pieces, skin on
  • 3/4 cup flour
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tbsp granulated garlic
  • 4 tbsp olive oil
  • 1/2 pound bacon, cut strips into 1/4 inch pieces
  • 1-1/2 cups pearl onions
  • 2 tbsp flour
  • 1 cup red wine
  • 15 ounces whole tomatoes, in puree, coarsely chopped
  • 8 ounces tomato puree
  • 1/4 cup vegetable stock
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CHICKEN AND DUMPLINGS - ULTIMATE

CHICKEN AND DUMPLINGS - ULTIMATE

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STEW: In dutch oven, cook bacon over medium heat; stirring occasionally, until crisp, about 6 minutes

  • Dumplings:
  • 6 strips bacon, chopped
  • 2 teaspoon olive oil
  • 1 package (227g) cremini mushrooms, quartered
  • 900 g boneless skinless chicken thighs
  • 2 onions, chopped
  • 3 carrots, chopped
  • 3 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1/2 all purpose flour
  • 4 cups chicken broth
  • 1 cup dry white wine
  • 500 g yellow-fleshed potatoes, peeled and cubed
  • 1 bay leaf
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried savory
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 cup frozen peas
  • 2/3 cup whipping cream (35%)
  • 1/2 cup frozen corn
  • 1/4 cup chopped fresh parsley
  • 1-1/2 cup all purpose flour
  • 2 tablespoons each chopped fresh parsley and fresh chives
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons cold butter, cubed
  • 2/3 cup buttermilk
0/5 (0 Votes)

CORN CASSEROLE (FROZEN)

CORN CASSEROLE (FROZEN)

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Melt butter in a casserole dish and add frozen corn

  • 1 stick butter (1/2 cup), melted
  • 1 bag frozen corn
  • 1 lb. Velvetta Chesse, sliced
  • 1 sleeve Ritz Crackers
  • 1 stick butter (1/2 cup), melted
0/5 (0 Votes)

PEACH COBBLER

PEACH COBBLER

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Preheat oven to 425 degrees F

  • COBBLER CRUST:
  • COBBLER FILLING: (you can half the recipe for small serving)
  • 4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
  • 3/4 cup brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 1 tbsp. flour
  • 1 Cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3 tbsp. brown sugar
  • 4 tbsps. unsalted butter, cut into small pieces
  • 2/3 cup buttermilk
  • 1 tbsp. brown sugar, for topping
  • Whipped cream
5/5 (1 Votes)