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Recipes
CHILI (WENDY)
By Sube
In a large skillet, brown the ground beef
- 2 pounds fresh ground beef
- 1 quart tomato juice 1 (29-ounce) ...
- can tomato purée 1 (15-ounce)
- can red kidney beans, drained 1 (15-ounce)
- can pinto beans, drained 1
- medium-large onion, chopped (about 1 1/2 cups)
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
- 1/4 cup chili powder (use less for milder chili)
- 1 teaspoon ground cumin (use more for real flavor)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
GRILLED PORK CHOPS WITH PINEAPPLE SALSA
By Sube
In a shallow dish, whisk together lime juice, soy sauce, ginger, oil and garlic
- PINEAPPLE SALSA:
- Serve ith rice and green beans or grilled vegetables.
- 3 tbsp lime juice
- 3 tbsp soy sauce
- 4 tsp finely grated fresh ginger
- 4 tsp vegetable oil
- 2 cloves garlic, minced
- 4 bone-in pork chops
- Hal pineapple, peeled,, cored and cubed
- 1 green onion , thinly sliced
- 1/4 cup diced red onion
- 2 tsp lime juice
- 1 small hot pepper (such as Thai bird's-eye), optional, thinly sliced
PINEAPPLE PIE
By Sube
Preheat oven to 375 degrees For the filling: 1
- MERENGUE:
- USE 1 OPEN PIE CRUST. BAKE PIE CRUST TILL GOLDEN BROWN.
- FOR CLOSE PIE, BAKE 400 DEGREES FOR 15 MINUTES THEN DECREASE TO 300 DEGREES FOR 25 TO 30 MINUTES.
- FILLING
- 1 can crushed pineapple
- 3 tbsps cornstarch
- 2 tbsps flour
- 3 egg yolks
- 2 tbsps butter
- 1/4 cup sugar
- For 1 pie pan
- 1/4 tsp cream of tartar
- 1/2 cup egg whites
- 1/2 cup sugar
ANTIPASTO
By Sube
Boil onions, red peppers, cauliflower after being finely chopped for 3 minutes
- Note Ketchup measurement:
- 2 lbs. of Dill Pickles, diced
- 2 lbs. of Cauliflower, diced
- 2 lbs. of onions, diced
- 2 lbs. of red peppers, diced
- 2 lbs (4 cans) of canned green beans, diced
- 1-1/2 cup salad oil
- 2 cans mushrooms, drained and diced
- 1 can Anchovies, optional
- 2 jars stuffed olives, diced
- 2 cans pitted olives, diced
- 75 oz. (9-1/3 cups, or 2.84L Big Can) Ketchup
- 4 Cans flaked Tuna
- 3 Cans of Broken Shrimp
- 1-1/2 cup Vinegar
- Salt
- 8 oz. = 1 Cup
- 72 oz. = 9 Cups
- 3 oz. = 1/3 Cup
CLASSIC MEAT BALLS WITH TOMATO SAUCE
By Sube
For the Meatballs: Preheat the oven to 450°F
- For the Meatballs:
- 2 tablespoons olive oil
- 2 pounds 80% lean ground beef
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup bread crumbs
- 1/2 cup chopped fresh parsley
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- 2 teaspoons salt
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground fennel
- 4 cups classic tomato sauce
- For the Classic Tomato Sauce:
- 1/4 cup olive oil
- 1 onion, finely diced
- 1 bay leaf
- 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
- 2 garlic cloves, roughly chopped
- 2 teaspoons salt or to taste
- 2 tablespoons tomato paste
- Two 26-ounce boxes Pomi Chopped Tomatoes or two 28-ounch cans whole plum tomatoes, chopped with their liquid
STUFFED MANGO PORK LOIN
By Sube
1. Heat oven to 375 degrees 2
- 8 - 10 " boneless pork loins, silver skin and fat trimmed. (about 3 lbs)
- 5 oz. baby arugula
- 1 large, ripe mango
- 1 lg. shallot, fine chopped
- 2 slices baby Swiss cheese
- 2 thin slices proscuitto
- 5 tbsp. whole ricotta cheese
- ¾ cup cornbread stuffing (stove top is okay)
- 3 tsp. kosher salt
- 1 tsp. fresh cracked pepper
- 1 tbsp. garlic powder
- 2 tsp. mango/habenaro seasoning
- 1 tbsp. Captain Wetta's Magic Dust (hot chili powder, 1/8 tsp. fresh cracked black pepper, 1 tsp. herb de provence)
- 1 ½ tbsp. herb de provence
- 1 tbsp. Italian seasoning
- 1 cup (two sticks) unsalted butter
- 3 tbsp. honey
- 1 tbsp. garlic powder
- 3 tbsp. extra virgin olive oil
- 1 ¼ cup white wine (Riesling or pinot grigio)
- 3 tbsp. corn starch
- ½ cup water
- 2 ' butcher's string
CHILE RELLENOS CASSEROLE
By Sube
Preheat oven to 375 degrees
- 1/4 pound ground beef
- 1/4 onion, chopped
- 1 10 oz. can whole green chilies
- 1-1/2 cup cheddar cheese
- 2 eggs
- 3/4 cups milk
- 1/8 cup flour
- 1 tsp. cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Whole green chiles
SESAME BEEF NOODLE SALAD WITH GINGER BEEF
By Sube
For the Sesame Beef Salad: Whisk all ingredients and toss well coated
- 1/2 cup rice vinegar
- 2 tablespoons each dark sesame oil, sugar
- 1 tablespoon soy sauce
- 2 minced garlic cloves
- 2 tablespoons minced fresh ginger
- 1 125g cold cooked spaghetti
- 2 cups baby spinach
- 1 grated carrot
- 2 cups leftover Ginger Beef (see recipe below)
- GINGER BEEF
- 3 tablespoons soy sauce
- 2 tablespoons grated fresh ginger
- 2 minced garlic cloves
- 1 tablespoon cornstarch
- 1 teaspoon dark sesame oil.
- 3 cups broccoli florets
- 1 227g sliced mushrooms
- 1 sliced yellow pepper
- 1 tablespoon oil
- 2 steaks cut into thin strips
BACON WRAPPED SMOKIES WITH BROWN SUGAR AND BUTTER
By Sube
Preheat ove to 375F. Cut the bacon into thirds and wrap each smokie
- 1 pound Bacon, cut into thirds
- 1 pound Lil'l Smokies
- 1 stick butter
- 2 cups brown sugar
OLIVE GARDEN SALAD DRESSING
By Sube
Mix all ingredients in a blender until well mixed
- 1/2 cup mayonnaise
- 1/3 cup vinegar
- 1 teaspoon vegetable oil
- 1 tablespoon corn syrup
- 2 tablespoons parmesan cheese
- 2 tablespoons romano cheese
- 1/4 teaspoon garlic salt
- 1/2 teaspoon italian seasoning
- 1/2 teaspoon parsley flakes
- 1 tablespoon lemon juice