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Recipes
POT ROAST
By Sube
Preheat the oven to 325 degrees F
- • 1 (4 to 5-pound) prime boneless beef chuck roast, tied
- • Kosher salt and freshly ground black pepper
- • All-purpose flour
- • Good olive oil
- • 2 cups chopped carrots (4 carrots)
- • 2 cups chopped yellow onions (2 onions)
- • 2 cups chopped celery (4 stalks)
- • 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
- • 5 large garlic cloves, peeled and crushed
- • 2 cups good red wine, such as Burgundy
- • 2 tablespoons Cognac or brandy
- • 1 (28-ounce) can whole plum tomatoes in puree
- • 1 cup chicken stock, preferably homemade
- • 1 chicken bouillon cube
- • 3 branches fresh thyme
- • 2 branches fresh rosemary
- • 1 tablespoon unsalted butter, at room temperature
PRALINE QUAKER OATS SQUARES AND PECANS
By Sube
Mix first 3 ingredients and bring to a boil for 3 minutes
- 1/2 cup sugar
- 1/2 cup Karo Syrup (dark)
- 1/2 stick butter (1/4 cup)
- 1 tsp baking soda
- 1 tsp vanilla
- 1 box Quaker Oats squares
- 2 cups pecans
SIX-LAYER MEXICAN DIP
By Sube
1. Place avocados, lemon juice, garlic, salt, and pepper in resealable plastic bag
- 2 Avocados chopped
- 3 tbsp lemon juice
- 1 clove garlic, minced
- 1/4 Tsp salt
- 1/8 Tsp pepper
- 1 15-oz. can low sodium black beans, rinsed and drained
- 1 15-oz. can low-sodium Great Northern or cannellini beans, rinsed and draine
- 3/4 cup salsa
- 1 cup light sour cream
- 1/3 cup shredded reduced-fat cheddar cheese
- 6 warmed whole-grain 8" flour tortillas, cut into triangles
PAELLA
By Sube
Scrub clams and mussels under cold running water; cut off any hairy beards from mussels
- 12 littleneck or Manila clams (in shells)
- 1 lb. mussels (in shells)
- 2 lb. chicken breast (or 1 lb./500g boneless)
- 1 tbsp. vegetable oil
- 1/2 lb. hot Spanish or Italian sausage
- 4 cloves garlic, minced
- 1-1/2 cups uncooked parbroiled rice
- 3 cups water or clam cooking liquid
- 1-1/2 cups coarsely chopped tomatoes
- 1 sweet green pepper, cut in 1/2 inch/1cm pieces
- 1 bay leaf
- 1 tsp saffron threads
- 1/4 tsp ground turmeric
- 1/4 tsp freshly ground pepper
- Cayenne Pepper
- 3/4 medium shrimp, cooked (peeled and deveined)*
- 1 cup peas
5-LAYER BREAKFAST BAKE
By Sube
1. Pre-heat oven to 400°F/200°C
- 3 cups hash browns
- 2 cups sharp cheddar cheese, shredded
- 3 cups scrambled eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Sausage Gravy
- 1 tablespoon butter
- 1 pound breakfast sausage
- 2 tablespoons flour
- 4 cups whole milk, at room temperature
- Salt, to taste
- Pepper, to taste
- Biscuit Dough
- 2 cups flour, plus more for dusting
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup buttermilk, cold
- 1/2 cup butter, melted, plus 2 tablespoons for brushing
- 1 teaspoon salt
Bernie's Beef Ribs ( crock pot )
By Sube
Place ribs in crock pot--neatly
- 2 beef bones/rib --as many as you like
- 1 sliced onion
- 4-5 cloves crushed garlic
- oregano to taste
- Teriyaki sauce
FRENCH ONION SOUP
By Sube
(HOLIDAY INN – LUFKIN, TEXAS)
- 1/4 Cup Butter
- 3 quarts thin sliced onion (12 cups)
- 1/4 Cup flour
- 3 quarts beef stock (12 cups)
- 1 Cup white wine
- 1 Tbsp. salt
- 2 Tsp. pepper
- 1/4 Cup brandy
- French bread
- Pepper Jack Cheese
PORK RIBS WITH DRY RUB
By Sube
Mix all ingredients together
- RUB:
- 2 Cups brown sugar
- 1/4 cup smoked paprika
- 1 tablespoon white pepper
- 2 tablespoons garlic salt
- 1 tablespoon chili pepper
- 1 tablespoon dry minced onion
- 1 tablespoon cayenne
CROCKPOT RANCH PORK CHOPS
By Sube
In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over
- Package of pork chops
- 1 can of Cream of Chicken soup
- 1 packet dry Ranch dressing mix
LEMON BUNDT CAKE WITH LEMON CREAM CHEESE FROSTING
By Sube
1. HEAT oven to 350°F. Coat 12-cup bundt pan or 10-inch fluted tube pan with no-stick cooking spray
- Cake
- 1 standard size package lemon cake mix
- 1 cup sour cream (regular/full fat works best)
- 1 package lemon pudding mix (just the dry mix!)
- 1 cup oil
- 4 eggs
- 1/2 cup warm water
- 1 tablespoon lemon zest
- 1 tsp pure lemon extract
- Frosting
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 2 teaspoons pure lemon extract
- 3 1/2 - 4 cups confectioners’ sugar
- 1-3 tbsp milk
- 1-3 tbsp lemon juice
- 1 tablespoon lemon zest