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Recipes
THAI-STYLE CHICKEN WITH BASIL AND PINEAPPLE
By Sube
,In a large nonstick skillet over high heat
- Peanut or vegetable oil, for stir-frying
- 1-1/2 pounds boneless, skinless chicken breast or thigh meat, chopped into bite-size pieces Finely ground white or black pepper
- 1/4 pineapple, trimmed and sliced into thin, bite-size pieces (1 cup)
- 1 bell pepper-seeded, quartered lengthwise and thinly sliced
- 1 red Fresno (milder) or Thai (hotter) chili pepper, seeded and thinly sliced or finely chopped
- 1 piece (1 1/2 inches) fresh ginger, grated or minced
- 3 to 4 large cloves garlic, chopped
- 2 About 2 tablespoons Ketjap Manis (an Indonesian condiment), or substitute 2 tablespoons Tamari and 1 teaspoon sugar
- 1 1/2 to 2 tablespoons fish sauce
- 1 cup basil leaves (about 20 to 24), torn
- 1 lime, 1/2 juiced and 1/2 cut into wedges, plus 1 teaspoon zest
JELLY ROLL
By Sube
Place egg whites in large bowl, let stand at room temperature for 30 minutes
- 6 eggs, separated
- 1/4 cup water
- 1-1/2 cups sugar, divided
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1-1/4 cups cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
- Confectioners' sugar
- 1 jar (12 ounces) strawberry, raspberry or currant jelly
SHRIMP SCAMPI
By Sube
Warm the olive in a large skillet over medium-low heat
- 3/4 cup EVOO
- 2 large cloves garlic, slivered
- 1 lb large shrimp, tail on, shelled and deveined
- 2 large cloves garlic, minced
- 2 dried hot chili peppers
- 1 tbsp. grated orange zest
- 1/4 cup minced fresh parsley
- Sal and freshly ground black pepper to taste
- 1 tbsp. dry sherry
CAESAR DRESSING
By Sube
Put thru blender Makes quite thick dressing
- 1 Cup mayonnaise (Hellman’s light)
- 1 Tbsp. lemon juice
- Anchovies paste – 1 inch from tube
- 4 Cloves garlic
- 1/4 cup parmesan cheese
- 2 Tbsp. Milk (note: add tbsp. milk to make it thicker)
SEARED SEA SCALLOPS WITH TARRAGON BEURRE BLANC
By Sube
In a small sauce pan, combine the shallots, vinegar, wine and peppercorns
- 1-1/2 tablespoons chopped shallots
- 2 tablespoons tarragon-flavored or white wine vinegar
- 2 tablespoons dry white wine
- 1 teaspoon whole black peppercorns
- 1 tablespoon heavy whipping cream
- 8 tablespoons or 1 stick cold unsalted butter, chopped into 1/2-inch pieces
- 1/2 teaspoon kosher salt
- 1-1/2 tablespoons fresh tarragon, finely chopped
- 1 pound large 16-20 count sea scallops
- 2 tablespoons olive oil
FRENCH TOAST WITH FRUITS
By Sube
Cut french bread in cubes, place in dish
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 4 eggs
- 3/4 cup cream cheese, cubed
- 1 tablespoon syrup
- Sliced peaches
- Blueberries
- French Bread, cubed
SALSA CHICKEN
By Sube
Preheat oven to 375 degrees F
- 4 skinless, boneless chicken breast halves
- 4 teaspoons taco seasoning mix
- 1 cup salsa
- 1 cup shredded Cheddar cheese
- 2 tablespoons sour cream
CRAZY GOOD CASSEROLE
By Sube
Cook and crumble bacon. While bacon is cooking, cut chicken into bite sized chunks
- 4-5 Boneless, skinless chicken breast or thighs
- 6 strips of bacon
- 2 cans cream of chicken soup
- 2 cups shredded Monterrey Jack Cheese
- 1 box (16 ounces) dried spiral pasta
- 1 tablespoon garlic powder
- Salt and pepper to taste
TZATZIKI
By Sube
Mix all together
- 1 cup of the yogurt garlic dressing
- 1/4 teaspoon of cumin
- Fresh Mint
- Grated cucumber (make sure to squeeze the liquid out of the cucumber)
CANDIED POLYNESIAN SPARE RIBS
By Sube
Mix soy sauce, ginger powder and cornstarch until smooth
- 2 Lbs. pork spare ribs or pork tenderloin (2)
- 1/3 cup of soy sauce
- 1 tbsp. ground ginger
- 1/4 cup of cornstarch
- 1/2 cup cider vinegar
- 1 cup sugar
- 1/4 cup water or chicken broth
- 1 tbsp. salt
- 1/2 tsp. dried mustard
- 1 small piece of ginger root (1-inch) chopped