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Recipes
CHICKEN IN ROASTED RED PEPPER SAUCE
By Sube
Broil red peppers, turning occasionally, until softened and charred, 10 to 15 minutes
- NOTE: You can use jarred raosted peppers if you want to make this dish faster.
- 3 sweet red peppers
- 1 tbsp tomato paste
- 1 whole chicken (about 3 lbs)
- 1 tbsp smoked paprika or paprika
- 1/2 tsp salt
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic, minced
- 3 oz (90 g) pancetta or cured ham, cubed
- 1/4 tsp hot pepper flakes
- 2 cups chopped tomatoes
- 3 tbsp minced fresh parsley
CROCK POT SPANISH RICE
By Sube
Brown beef in skillet and drain off fat
- 2 lbs. ground chuck or beef
- 1 medium onion, chopped
- 1 green or red pepper, chopped
- 1 28 oz can stewed tomatoes
- 1 16 oz. can tomato sauce
- 1-1/2 cup water
- 2-1/2 tsp chili powder (or to taste)
- 2 tsp seasoned salt (to taste)
- 2 tbsp Worchestershire sauce
- 2 cup raw rice, converted or long grain rice
- 3 stalks celery, chopped
- Grated Monteray Jack or Cheddar cheese (optional)
QUINOA WITH FETA SALAD
By Sube
Awesome
- DRESSING:
- 1 box Quinoa (225g)
- Cucumber, cut into cubes
- Grape Tomatoes, quartered
- Yellow Pepper, diced
- Red Onion, diced
- Green Onions, sliced
- Feta Cheese, crumbled
- 1/4 cup Italian parsley, chopped
- 1/4 cup lemon juice (I use juice of 1 big lemon)
- 2 tbsps olive oil
- 1 tsp minced garlic
- 1/2 tsp basil
- 1/2 tsp oregano
- 1 tbsp balsamic vinegar
PUFFED WHEAT SQUARES
By Sube
Mix together brown sugar, margarine, cocoa, syrup in a pot, stirring continuously till it comes to a bubbling boil
- 7 – 9 cups heaping puffed wheat
- 1 cup Brown sugar
- 1/3 cup margarine (don’t use the spread, use the block like butter)
- 2 tbsp. cocoa
- 1/2 cup Rogers Syrup
CORN BASIL SUCCOTASH
By Sube
Heat the butter in a saute pan
- 4 ears of corn, shucked and cleaned or can of corn
- 1 tsp butter
- 2 tomatoes, finely diced
- 1 small yellow onion, finely chopped
- 1 scallion, chopped
- 1 cup beef stock
- 2 tbsp chopped fresh basil
FRUIT DIP
By Sube
Mix all together and refrigerate
- 1 small Instant Vanilla Pudding
- 1-1/2 cups milk
- 1/4 Cup Grand Marnier
- 1 small Cool Whip
LUMPIANG SARIWA
By Sube
FOR THE LUMPAI: Saute onions and garlic for about 2 minutes then add ground pork and cook for about 3 minutes over ...
- 1/2 pound ground pork
- 1 pound medium size fresh shrimp, peeled, deveined and chopped
- 2 tbsp minced garlic
- 1 onion, peeled and chopped
- 1 cup toge or bean sprouts
- 1/4 head green cabbage, chopped
- 1 singkamas, - sliced thinly (matchstick size)
- 1 camote, sliced thinly (matchstick size)
- 1 carrot, sliced thinly (matchstick size)
- 15 pieces green beans – ends removed and sliced thinly in an angle
- 2 cups ground peanuts
- Lettuce leaves
- FOR THE SAUCE;
- 2 tbsp soy sauce
- 1/2 cup brown sugar
- 2 1/2 cups water
- 1/2 pork seasoning powder
- 2 tbsp minced garlic
- 2 tbsp cornstarch dissolved in 4 tbsp water
- Bring all sauce ingredients to a boil in a small pot until liquid is reduced and becomes thick.
- WRAPPER
- 1 cup all purpose flour
- 2 eggs
- 1 1/2 cups milk
- salt and pepper
- 2 tbsp vegetable oil
SHRIMP SCAMPI (AWESOME)
By Sube
Whisk grated garlic, salt and 1 tbsp olive oil in a medium bowl
- 4 garlic cloves, 2 grated, 2 thinly sliced
- 1 teaspoon kosher salt
- 3 tablespoons olive oil, divided
- 1 pound large shrimp, deveined
- 1/4 teaspoon red pepper flakes
- 1/4 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1/4 cup (1/2 stick) butter
- 3 tablespoons chopped parsley
POTATO GRATIN WITH MUSHROOM GRUYERE
By Sube
The technique - parboil sliced potatoes on whipping cream, then layer them with mushrooms and top with Gruyere
- 1/4 cup olive oil
- 4 cups finely chopped leeks (white and pale green parts only; about 3 large)
- 1-1/2 pounds 1/2-inch cubes assorted mushrooms (such as criminiand stemmed shitake; about 10 cups)
- 2 garlic cloves, minced
- 3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
- 2 cups heavy whipping cream
- 1 teaspoon (or more) salt
- 1/2 teaspoon (or more) freshly grund blqack pepper
- 1 cup coarsel grated Gruyere cheese
ROASTED TWO-POTATO SALAD
By Sube
Peel Yukon Gold and sweet potatoes, cut into 1-inch cubes
- 2 lb. Yukon Gold Potatoes
- 1-1/2 lb sweet potatoes
- 1/3 cup extra virgin olive oil
- 1/2 tsp each dried thyme, salt and pepper
- 4 slices bacon (optional)
- 1/4 cup chopped fresh parsley
- 2 tbsp. lemon juice
- 1 tbsp. Dijon mustard
- 1/2 tsp hot pepper sauce
- 4 green onions, sliced