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Recipes
Awesome Chicken Pot Pie
By Sube
Homemade chicken pot pie is easy to make when you start with flakey frozen puff pastry
- 1 (17.3-ounce) package Puff Pastry Sheets, thawed
- 1/3 cup butter
- 4 medium carrots, peeled and sliced, about 2 cups
- 3 medium onions, chopped, about 1 1/2 cups
- 8 ounces mushrooms, sliced, about 3 cups
- 1/3 cup all-purpose flour
- 3 1/4 cups or less Swanson® Chicken Broth or Swanson® Chicken Stock
- 1/2 cup milk
- 1 tablespoon Dijon-style mustard
- 1 teaspoon dried thyme, crushed or 1 tablespoon minced fresh thyme leaves
- 1/2 teaspoon ground black pepper
- 3 cups cubed boneless, skinless chicken breasts, cooked
- 1 cup frozen peas, thawed
- 1/4 cup chopped fresh parsley
RASPBERRY CLAFOUTIS
By Sube
French Desert
- Butter, for greasing pan
- 3 eggs
- 2/3 cup all-purpose flour
- 1/4 cup sugar
- 2/3 cup whole milk
- Pinch of salt
- 6 ounces fresh raspberries
- Powdered sugar, for dusting
POTATO-TOPPED VEGETABLES IN WINE
By Sube
1. Cook the carrot, cauliflower, broccoli, fennel and green beans in a saucepan of boiling water for 10 minutes
- TOPPING:
- 1 carrot, diced
- 6 oz. cauliflower flowerets
- 6 oz. broccoli flowerets
- 1 fennel bulb, sliced
- 3/4 cup green beans, halved
- 2 tbsp. butter
- 1/4 cup flour
- 2/3 cup vegetable stock
- 1-2/3 cup dry white wine
- 2/3 cup milk
- 2 Tbsp. chopped fresh sage
- 2-1/4 cups quartered crimini mushrooms
- 4 potatoes, diced
- 2 tbsp. butter
- 4 tbsp. unsweetened yogurt
- 4 tsp. grated parmesan cheese
- 1 tsp. fennel seeds
- Salt & pepper
JULIE'S LASAGNA
By Sube
Boil the noodles as per the instructions allowing for 3 layers of noodles
- 1 box of Lasagna noodles
- 1-1/2 pounds ground beef
- 1 large plastic jar of Prego Mushroom Spaghetti Sauce
- 2 small medium onions, chopped
- 3 sticks of celery, chopped
- 2 small zucchinis, cubed
- 10 mushrooms, sliced
- 1 red pepper, chopped
- 1/2 - 1 yellow pepper, chopped
- 1 carrots, diced small
- 1 container of soft Ricotta Cheese
- 1 large package (8 cups/40oz.) grated/shredded Mexican cheese
- Grated parmesan cheese
PORK RIBS WITH BARBECUE SAUCE
By Sube
For the Barbecue Sauce: Heat oil and onions until soft and translucent
- FOR THE BARBECUE SAUCE:
- 2 tablespoons olive oil
- 3 large onions, diced
- 3 tablespoons chopped garlic
- 1 cup brown sugar
- 1-1/2 cans ketchup (#10 can)
- 3 cups molasses
- 2 to 3 tablespoons dry mustard
- 1/2 cup white vinegar
- 1-1/2 cups worchestershire sauce
- 1 tablespoon cayenne pepper (optional)
- Salt and pepper
- FOR THE RIBS:
- 2 slabs of pork spare ribs
- 6 white onions, sliced
- 1/2 cup olive oil
- 1 to 2 cups chicken broth
TERIYAKI CHICKEN WITH VEGETABLES
By Sube
In a small bowl mix the Teriyaki sauce ingredients
- Teriyaki sauce:
- 2-3 lbs organic chicken breast, chopped
- 12-16 oz organic fresh broccoli
- 2 garlic cloves, you can also use ginger
- 4-5 large organic carrots, sliced
- Pepper flakes, optional
- 2 Tbsp olive oil
- 2 Tbsp ginger, chopped
- 1/3 cup reduced sodium soy sauce, gluten free
- 1/3 cup cold water
- 3-4 teaspoons arrowroot powder, or cornstarch
- 1/4 cup honey, or unrefined sugar
CHICKEN PAPRIKASH
By Sube
This Hungarian dish is traditionally simmered for quite a while
- 2 tbsp. olive oil
- 1 pound (450 g) boneless skinless chicken thighs, quartered
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2-1/2 cups sliced trimmed cremini mushrooms
- 2 tbsp. sweet paprika
- 3 tbsp. all purpose flour
- 2 tbsp. tomato paste
- 2 cups sodium-reduced chicken broth
- 1 tsp. lemon juice
- 1/2 tsp. salt
- pinch pepper
- 1 pkg (375 g) broad egg noodles
- 1/2 cup 5% sour cream
- 2 tbsp. chopped fresh parsley
PICKLED EGGS
By Sube
Put the peeled hardboiled eggs in the large jar Boil the remaining ingredients together for 5 minutes Pour over the...
- 12 hard-boiled eggs, peeled
- 1 large empty sterilized glass jar
- 3 cups vinegar
- 1 cup water
- 1 teaspoon salt
- 2 medium onions, chopped
- 1/3 cup sugar
- 1 tablespoon pickling spices
SPINACH, ARTICHOKE AND TUNA TORTELLINI SALAD
By Sube
Defrost the spinach in the microwave, wring it dry and separate the leaves
- 1 10-ounce box organic frozen chopped spinach
- Salt and pepper
- 1 pound cheese tortellini
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 2 tablespoons butter
- 1 large shallot, finely chopped
- 3 to 4 cloves garlic, chopped
- 1 14-ounce can quartered artichokes in water, drained
- Nutmeg
- 1 5-ounce can line-caught tuna, drained and flaked
- 1 lemon
- 2 tablespoons fresh chopped thyme
BARBECUE BEEF SHORT RIBS - SLOW COOKER
By Sube
Put the potatoes and carrots in a large slow cooker, top with the onion wedges then the beef
- 4 to 6 medium potatoes, peeled and cut in 2-inch chunks
- 1 cup carrots, sliced or baby carrots
- 1 large onion, cut into 8 to 12 wedges
- 3-1/2 pounds beef short ribs or beef chuck pot roast cut in chunks
- 1 cup ketchup
- 1/4 cup water
- 1/4 cup red wine vinegar
- 1 tbsp paprika, regular or smoked paprika
- 1 tsp chili powder
- 1/2 tsp dry mustard
- dash garlic powder
- 1 tsp worchestershire sauce
- 1-1/2 tsp salt
- 1 tbsp cornstarch
- 1/4 cup water