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Recipes
RHUBARD-VANILLA PIE
By Sube
Whirl flour with 2 tsp granulated sugar and salt in a food processor
- FILLING:
- 2-1/2 cups all-purpose flour
- 2 tsp granulated sugar
- 1 tsp salt
- 1 cup cold, unsalted butter, cubed
- 4 to 5 tbsp ice-cold water
- 7 cups chopped fresh rhubarb, cut into 1/2 inch pieces, about 750 g
- 1 cup granulated sugar
- 1 tbsp vanilla
- 1 egg, beaten
- 1 tbsp water
- 1 tsp coarse sugar
PANZANELLA CROUTONS
By Sube
Preheat the oven to 350 degrees F Melt the butter in a large skillet over moderate heat and cook until it foams
- 1/4 cup unsalted butter, Bagna Cauda Butter, or Roasted Garlic Thume Butter
- 6 cups crust-free cubed day-old bread (1/2-inch cubes)4
- 6 tablespoons finely grated Parmesan cheese
SPANISH POTATOES
By Sube
1. Heat the olive oil in a skillet and add the halved new potatoes and the sliced onion
- 2 tbsp olive oil
- 1 lb. small new potatoes, halved
- 1 onion, halved and sliced
- 1 green bell pepper cut into strips
- 1 tsp chili powder
- 1 tsp prepared mustard
- 1-1/4 cups sieved tomatoes
- 1-1/2 cup vegetable stock
- Salt and pepper
- Chopped fresh parsley to garnish
FROZEN MASHED POTATOES
By Sube
Make ahead
- 5 lbs. potatoes (about 9 large)
- 2 tablespoons butter, softened
- 1 cup (8 oz.) sour cream
- 1 package (8 oz.) cream cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Broccoli Salad
By Sube
Trim off the large leaves from the broccoli stem
- 1 head 1 head broccoli
- 6 to 8 slices 6 to 8 slices cooked bacon, crumbled
- 1/2 cup 1/2 cup chopped red onion
- 1/2 cup 1/2 cup raisins, optional
- 8 ounces 8 ounces sharp Cheddar, cut into very small chunks
- 1 cup 1 cup mayonnaise
- 2 tablespoons 2 tablespoons white vinegar
- 1/4 cup 1/4 cup sugar
- 1/2 cup 1/2 cup halved cherry tomatoes
- Salt and freshly ground black pepper
CHEESE & BACON DIP
By Sube
Preheat oven to 400 F. Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion
- 8 ounces cream cheese, softened
- 2 cups sour cream
- 1-1/2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup sliced green onion
SLOW COOKER MEAL: CHICKEN AND BISCUITS
By Sube
Dredge the chicken pieces in 1/2 cup flour and season with salt and pepper Heat EVOO in a large skillet over med...
- 4 boneless, skinless chicken breasts, chopped into bite-sized pieces
- 4 boneless, skniless chicken thighs, chopped into bite-sized pieces
- 1/2 cup flour plus 3 tablespoons
- Salt and pepper
- 2 tablespoons EVVO
- 1 small butternut squash, peeled and chopped into bite-sized pieces, about 2 cups
- 3 ribs of celery, chopped
- 3 carrots, peeled and chopped
- 1 large onion, chopped
- 6 leaves of fresh sage, sliced
- 6 springs of thyme, leaves removed and chopped
- 3 cups chicken broth
- 1 cup frozen peas, defrosted
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh dill, chopped
- 2 tablespoons parsley, chopped
- 4 store-bought biscuits
DEVILLED EGGS WITH GARLIC
By Sube
Mix all ingredients except for the Paprika
- 6 hard boiled eggs
- 1/3 cup mayonnaise
- d1/2 teaspoon prepared mustard
- 2 green onions with tops, chopped
- 1 garlic clove, minced
- 1/2 teaspoon salt
- Paprika
EASY TACO CASSEROLE
By Sube
Preheat oven to 325 degrees
- 1 pound lean ground beef
- 1 can Ranch Style beans
- 1 10-12 ounce bag tortilla chips, crushed
- 1 can Ro-tel tomatoes
- 1 small onion, chopped
- 2 cups shredded cheddar cheese, divided
- 1 package taco seasoning
- 1 can cream of chicken soup
- 1/2 cup water
- Sour Cream and salsa for serving
ITALIAN CHICKEN
By Sube
In this delicious recipe, breaded chicken is simmered in a tomato sauce seasoned with garlic, oregano and basil
- 1 egg
- 1 Tbsp. plus 1/4 cup water , divided
- 1/2 cup seasoned bread crumbs
- 1 broiler/fryer chicken (2 to 3 lbs.), cut up
- 2 Tbsps. canola oil
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1/4 cup chopped onion
- 1/2 Tsp. garlic powder
- 1/2 Tsp. dried basil
- 1/2 Tsp. dried oregano
- 1 Cup (4 ounces) shredded part-skim mozzarella cheese
- Shredded Parmesan Cheese