Sube's profile page
Recipes
CHICKEN LOUISE
By Sube
Brown breasts in butter in frypan
- Coat 8 or 9 boneless skinless chicken breasts with mixture of 1/3 cup flour, a tsp. paprika
MEXICAN CASSEROLE
By Sube
1: In a large skillet brown ground beef and drain
- 1 lb ground beef or ground turkey
- 1 (1 1/4 ounce) package taco seasoning
- 1 (15 ounce) can refried beans
- 2 cups Colby Jack Cheese
- 1 cup salsa (you can make your own as well)
- 1 (2 1/3 ounce) can sliced black olives (drained)
- 1 tomato (chopped)
- 1/8 cup jalapenos
- 2 cups corn chips (crushed)
APPLE CRISP
By Sube
Combine apple mixture and spread into baking dish
- TOPPING:
- 1/4 cup quick cooking oats
- 2 tbsp flour
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
- 1 tbsp butter
- APPLES:
- 3 small apples cored and sliced
- 1/2 tsp grated lemon zest
- 1-1/2 tsp lemon juice
- 1 tsp sugar
- 1/4 tsp cinnamon
BARB - CHEESY BROCCOLI TUNA BAKE
By Sube
Preheat oven to 350 degrees
- 1 12 oz. package 'REAMES" Frozen egg noodle
- 1 11 oz. can cheddar cheese soup
- 1 5 oz. can evaporated milk
- 1 teaspoon instant minced onion
- 1 12-1/2 oz. can Tuna, drained
- 1 10 oz. package chopped broccoli, thawed
- 1 cup shredded mild cheddar cheese
- 1 4 oz. can mushroom pieces, drained
PORK CHOPS WITH PINEAPPLE FRIED RICE
By Sube
In a bowl mix first 4 ingredients, set aside
- 6 tbsps soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsps honey
- 1 tbsp hot sauce
- 2 to 4 bone-in pork chops
- 1 large onion, sliced
- Fried rice
- Fresh pineapple, cut into chunks
- NOTE: I NORMALLY USE FROZEN FRIED RICE OR YOU CAN MAKE YOUR OWN
GARLIC SHRIMP PASTA TOSS
By Sube
In a large saucepan of boiling salted water, cook pasta according to package directions
- If you prefer, use some of the pasta cooking liquid instead of the wine.
- 12 oz (340 g) spaghetti
- 3 tbsp olive oil
- 2 cups cherry tomatoes, halved
- 3 anchovy fillets, chopped
- 3 cloves garlic, chopped
- 3 sprigs fresh thyme
- 1/4 tsp salt
- 1/4 tsp hot pepper flakes
- 1 lb (450 g) thawed peeled deveined large shrimp
- 1/3 cup white wine
- 3 tbsp chopped fresh parsley
BOW TIE PASTA SALAD WITH SHRIMP, SNOW PEAS AND RED PEPPER IN ORANGE DRESSING
By Sube
Boil the Bow Tie pasta and drained
- DRESSING:
- 12 oz. dry Bow Tie Pasta or Rotini
- 12 oz. of shrimp (peeled, deveined, cut in half)
- 1 cup thinly sliced Red Peppers
- 1 cup snow peas, cut in half
- 2 cups canned Mandarin Oranges, segments, drained
- 1 cup sliced water chestnuts
- 4 tbsp olive oil
- 4 tbsp frozen orange juice concentrate
- 4 tbsp of lemon juice
- 2 tbsp Balsamic Vinegar
- 1-1/2 tsp crushed garlic or 2 cloves
- 1/2 cup chopped cilantro or parsley
CHICKEN CRESCENT WREATH
By Sube
THIS IS AN IMPRESSIVE-LOOKING DISH THAT'S A SNAP TO PREPARE
- 2 tubes (8 oz (250g) each) refrigerated crescent rolls
- 1 cup (250 ml) shredded Colby-Monterey Jack cheese
- 2/3 cup (150 ml) condensed of Chicken Soup, undiluted
- 1/2 cup (125ml) chopped fresh broccoli
- 1/2 cup (125ml) chopped sweet red peppers
- 1/4 cup (50ml0 chopped water chestnuts
- 1 can (5 oz./150g) white chicken drained, or 3/4 cup cubed cooked chicken
- 2 tablespoons chopped onion
BREAD PUDDING
By Sube
Add all ingredients to bread cubes
- LEMON SAUCE:
- 6 - 8 slices of bread, cubed (take bread the night before)
- Scald 4 cup milk and pour onto 5 beaten eggs.
- Add 1/2 teaspoon salt, 1 teaspoon vanilla,1-1/4 cup sugar. Stir well
- 1/2 cup sugar
- 2 tablespoon cornstarch
- 1 cup water
- 2 tablespoon butter
- 1 tablespoon grated lemon peel
- 1 tablespoon lemon juice
HOLIDAY HOT BUTTERED RUM
By Sube
- Combine sugars and butter in pan
- 1 cup sugar
- 1 cup brown sugar
- 1 cup butter
- 2 cup vanilla ice cream (softened)
- 1 pint rum
- 12 Cup boiling water
- Nutmeg (optional)