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Recipes
SHEPHERDS PIE WITH CHEESY MASHED POTATOES
By Sube
Cook potatoes in boiling salted water 20 min
- 6 medium potatoes
- 3/4 cup Milk, heated
- 2 tbsp. butter
- 3/4 cup grated cheddar cheese
- Salt and pepper to taste
- 2 tbsp. vegetable oil
- 2 large onions, chopped
- 2 cloves garlic, finely chopped
- 2 lbs. lean ground beef
- 2 tbsp. all-purpose flour
- 1 cup Milk
- 1 19oz. (540ml) tin tomatoes, drained
- 2 tsp. Worcestershire sauce
- 1/2 tsp. dried thyme
- 1/4 tsp. Tabasco sauce
- 3/4 cup bread crumbs
- 1/2 cup frozen peas
- 1 tsp. paprika
COQ AU VIN BLANC "CHICKEN"
By Sube
Coat chicken in bag. Reserve flour
- 4 chicken breast, halves
- 5 teaspoon flour\1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 1/4 cup butter
- 2 chicken bullion cubes
- 1 cup boiling water
- 1 cup white wine
- 1/4 teaspoon thyme
- 1 teaspoon garlic salt
- 1/2 bay leaf
CHERRY TOMATO AND MUSHROOM SAUTE
By Sube
A quick toss in the skillet brings together tomatoes and mushrooms in a flavourful way
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 3 cups quartered mushrooms
- 1/4 tsp each salt and pepper
- 1 tbsp all-purpose flour
- 1/2 cup chicken or vegetable stock
- 2 cups cherry tomatoes, halved
HARVEST CORN CHOWDER
By Sube
In a large saucepan over medium heat, cook the pancetta until crisp
- 4 slices pancetta or side bacon diced
- 1 Tbsp. butter
- 2 stalks celery, diced
- 1 onion, diced
- 2 tbsp. all-purpose flour
- 4 cups chicken broth
- 1 large sweet potato, peeled and diced
- 1 tbsp. chopped fresh thyme (or tsp. dry)
- 3 cups corn kennels
- 1 sweet red pepper, diced
- 1 cup whipping cream
- 2 cloves garlic, minced
- Salt & pepper
- 3 green onions, thinly sliced
LEMON DREAM BARS
By Sube
Mix all ingredients well and spread and partially baked dough
- Cut:
- 1/3 cup butter into 1 cup flour and 2 tablespoons sugar.
- Press into 11x7 ungreased pan
- Bake at 350 degrees for 15 to 20 minutes, until set but not brown
- Combine in mixing bowl:
- 2 beaten eggs
- 1/2 cup brown sugar
- 3/4 cup coconut
- 1/2 cup chopped nuts
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 1/2 teaspoon vanilla
- FROSTING:
- 2 teaspoons grated lemon rind
- 2 tablespoons lemon juice
- 1 cup powdered sugar
LAYERED PUMPKIN DELIGHT
By Sube
Creamy and cool pumpkin delight with so many delicious layers everyone will love it
- 1 cup flour
- 1/2 cup butter (softened)
- 1/2 cup plus 1/4 cup pecans, chopped
- 8 oz. Cream Cheese, softened
- 1 cup powdered sugar
- 3 cups whipped topping, divided
- 2-1/2 cups milk
- 3 small packages white chocolate instant pudding (or vanilla) 3-4 oz boxes
- 1 15oz can pumpkin puree
- 1 teaspoon pumpkin spice
BEEF STEAK (KOREAN STYLE)
By Sube
1. Marinate the beef with oyster sauce and soy sauce
- Beeg (sliced thinly)
- Oyster Sauce
- Dark Soy Sauce
- Garlic, minced)
- Onions, sliced
MARINATED CUCUMBER, ONIONS AND TOMATOES
By Sube
Combine ingredients in a large bowl and mix well
- 3 medium cucumbers, peeled and sliced 1/4 inch thick
- 1 medium onion, sliced and separated into rings
- 3 medium tomatoes, cut into wedges
- 1/2 cup vinegar
- 1/4 cup sugar
- 1 cup water
- 2 teaspoons salt
- 1 teaspoon fresh coarse ground black pepper
- 1/4 cup oil
SAUTEED FIDDLEHEAD AND MUSHROOM GNOCCHI
By Sube
In a large non-stick skillet, melt butter over medium heat until lightly browned, about 3 minutes
- 3 tbsp. unsalted butter
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 cup sliced shitake mushrooms
- Pinch each salt and pepper
- 2 cups fresh fiddleheads, cleaned and trimmed
- 1 pkg (500 g) gnocchi
- 1/2 cup grated Parmesan cheese
LOADED CAULIFLOWER
By Sube
Preheat oven to 425 degrees
- 1 large head of Cauliflower, cut into bite size pieces (approx. 6 cups)
- 6-8 strips of bacon cooked and crumbled
- 6 tablespoons chopped chives
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 2 cups Colby Jack Cheese (may use cheddar)
- 8 oz. container sliced mushrooms