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Recipes
SHRIMP DIP
By Sube
Blend all ingredients – best when refrigerated overnite
- 2 – 8oz. package cream cheese
- 2 cans shrimp (can also use 1 shrimp and 1 crab)
- 1 Tbsp. lemon juice
- 1 Tbsp. A1 Steak Sauce
- 1 small onion, grated fine
- Mayonnaise to desired consistency
- Also add 1 Tbsp. chili sauce and a couple tbsp. seafood cocktail sauce
- Also use fresh shrimp about 3/4 lb. – whatever you want (mix this in a blender)
PAD KING CHICKEN
By Sube
Heat oil over medium high heat
- 1 pounds boneless skinless chicken breast, cut into thin strips
- 4 tablespoons vegetable oil
- 1 onion, cut to one inch pieces
- 1/2 carrots, peeled and sliced diagonally
- 1 red or green pepper cubed
- 8 oz. (250 g) sliced fresh mushrooms
- 1/2 cup ginger, cut into matchsticks
- 1 tablespoon each sugar, minced garlic, fish sauce, oyster sauce
- 2 teaspoons Thai Red Chili Paste
- 3/4 cup chicken broth
- Salt and pepper to taste
- 3 cups prepared Jasmin Rice
BACON CHICKEN ROLL-UPS
By Sube
Very tasty!
- 12 bacon strips
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1 package (8 ounces) cream cheese, softened
- 1 medium sweet onion, halved and cut into slices
- Dash salt and pepper
LEMON PIE
By Sube
Blended in blender to mix and chop up lemon and to make it smooth and creamy
- 1 whole lemon less seeds and ends cut up
- 4 eggs
- 1 teaspoon vanilla
- 1-1/2 cups sugar
- 1/2 cup butter, melted (1 stick)
BAKED BEANS (for a crowd)
By Sube
Mix all together in slow cooker and cook for 8 hours on High
- 1 lb. bacon, chopped and fried
- 1 onion, diced and fried
- 1 (16 oz.) + 2 (28 oz.) cans Bushs Beans
- 1 (15 oz.) can butter beans
- 1 (15 oz.) can Kidney Beans
- 1 (16 oz.) can Garbanzo Beans
- 1 (16 oz.) can white beans or Lima, etc.
- 1/2 cup brown sugar
- 1 cup Ketchup
- 2 tablespoons dry mustard
- 1 to 2 tablespoons prepared mustard
- Salt & pepper
CHICKEN NOODLE CASSEROLE
By Sube
In a large skillet over med-high heat, saute onions in butter until onions are tender
- 1/2 cup chopped onion
- 3 tablespoons butter or 3 tablespoons margarine, melted
- 2 (10 3/4 ounce) cans cream of chicken soup
- 2 cups shredded cheddar cheese, divided
- 1 cup milk
- 3 1/2 cups chopped cooked chicken
- 2 1/2 cups cooked macaroni
- salt
- pepper
- 1/4 cup Ritz cracker crumbs
POTATO PUFF
By Sube
Preheat oven to 400 degrees F
- 3 cups of mashed potatoes
- 2 eggs
- 1/3 cup sour cream (optional extra for serving)
- 1 heaping cup shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped chives or parsley
- Salt and black pepper, to taste
HOLLANDAISE SAUCE
By Sube
Melt butter in a small pan over medium-high or microwave in a bowl
- 1 cup unsalted butter
- 3 large egg yolks
- 2 tbsp. freshly squeeze lemon juice or tarragon vinegar
- 1 tbsp. hot water
- 1/2 tsp. salt
- 2 tbsp. finely chopped fresh tarragon (optional)
CRACK CAULIFLOWER
By Sube
Preheat oven to 375 degrees F
- 1 head of cauliflower, cut into florets
- 1 c. all-purpose flour
- 2 c. panko breadcrumbes
- 3 large eggs, beaten
- kosher salt
- Freshly ground black pepper
- 1 c. barbecue sauce
- 1/2 c. brown sugar
- Juice of 2 limes
- 1 tsp. garlic powder
- Ranch dressing, for serving (optional)
SHRIMP LINGUINI
By Sube
For the lemon oil: Combine the olive oil and the lemon zest in a small bowl and reserve
- 1/2 cup olive oil mixed with 1 zest of lemon
- 2 tbsp. olive oil
- 2 shallots, diced
- 2 cloves minced garlic
- 1 pkg of frozen uncooked shrimp
- 1/4 cup lemon juice
- Zest of 1 lemon
- Salt and pepper
- Chopped fresh flat parsley
- Fresh Arugula