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Recipes
CAPRESE SALAD
By Sube
Yummy
- 1 container of Bocconcini, diced
- 1 container of Cherry or Grape tomatoes, cut in half
- Fresh Basil
- Olive Oil
- Balsamic Vinegar
ROLL-UPS TORTILLAS
By Sube
Mix and spread on flour tortillas
- 2 8oz. cream cheese
- 1 package Hidden Valley Original Ranch
- 6 chopped green onions
- 1 small red pimentos
- 1 small can green chilies, chopped
- 1 Tbsp. Tony Chacheres Original Creole seasoning
APPLE PIE ENCHILADAS
By Sube
Spoon about one heaping quarter cup of pie filling evenly down the centre of each tortilla
- 1 (21 ounce) can apple pie filling
- 1 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup water
- 1 teaspoon vanilla
- 6 (8 inch) flour tortillas
GRILLED LEMON PROSCIUTTO SCALLOPS
By Sube
1. Preheat barbeque for direct grilling to 450-475F 2
- 18 large scallops, beard removed
- 2 teaspoons garlic
- 9 pieces of prosciutto very thinly sliced
- 4 lemons cut in wedges
- Olive oil
- Pepper to taste
- 6 bamboo skewers soaked in cool water for 30 minutes
KOREAN GROUND BEEF
By Sube
AWESOME
- 1 pound lean ground beef
- 3 garlic cloves, minced
- 1/4 cup brown sugar
- 1/4 cup reduced sodium soy sauce
- 2 teaspoons sesame oil
- 1/4 teaspoon pepper
- 2 cups cooked white rice
- sliced green onion and sesame seed for garnish
- NOTE: I ALSO USED ASIAN MIXED FROZEN VEGETABLE
CAJUN SAUSAGE & CHEESE STUFFED BREAD
By Sube
Roll out bread with rolling pin, spread melted butter, cooked sausage, onions and cheese
- 1 loaf frozen bread dough, thawed
- 1 pound of cooked breakfast sausage, used the HOT variety
- 8 to 10 ounces shredded sharp cheese or a mix of cheddar and mozzarella
- 1 egg, mix together with sausage before you cook it
- Melted butter
- 1 white onion (sautéed), sautéed the onion with the sausage
SHREDDED POTATO CASSEROLE
By Sube
In a large bowl, combine the soup, sour cream, milk, cheddar chese and 1/4 cup butter
- 1 can condensed cream of mushroom soup, undiluted
- 1 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup butter, melted, divided
- 1 package (30 ounces) frozen hash brown potatoes, thawed
- 1 cup cornflakes crumbs
- 1/4 cup grated parmesan cheese
CHICKEN AND RICE CASSEROLE WITH MUSHROOMS
By Sube
Preheat the oven to 350 F
- 2 tbsp. vegetable oil
- 4 chicken breasts, boned and skinned
- 1 cup chopped onions
- 1/2 cup sliced carrots
- 2 cups sliced mushrooms
- 4 cloves garlic, chopped
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 1 cup long grain rice
- 2-1/2 cups milk
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 tbsp. chopped fresh parsley
- 2 green onions, chopped
KOREAN GROUND BEEF
By Sube
AWESOME
- 1 pound lean ground beef
- 3 garlic cloves, minced
- 1/4 cup brown sugar
- 1/4 cup reduced sodium soy sauce
- 2 teaspoons sesame oil
- 1/4 teaspoon pepper
- 2 cups cooked white rice
- sliced green onion and sesame seed for garnish
- NOTE: I ALSO USED ASIAN MIXED FROZEN VEGETABLE
CHIPOTLE-GLAZED BEEF SHORT RIBS
By Sube
Look for cans of chipotle peppers in adobo sauce
- CHIPOTLE BARBECUE SAUCE:
- 2 Tsp. dried oregano
- 1 Tsp. ground cumin
- 1 Tsp. chili powder
- 1/2 tsp. Paprika
- 1/2 Tsp. salt
- 1/4 Tsp. pepper
- 1 clove garlic
- 4 lbs. beef simmering short ribs
- 1 Tbsp. vegetable oil
- 1 Onion, sliced
- 2 cloves garlic, minced
- 3 chipotle peppers, coarsely chopped
- 1/4 cup packed brown sugar
- 1/4 cup lime juice
- 2 Tbsp. Adobo Sauce
- 1 Tbsp. tomato paste
- 1/4 tsp. salt