Sube's profile page
Recipes
UNSTUFFED CABBAGE ROLLS
By Sube
In a large skillet, heat olive oil over medium heat
- 1 1/2 to 2 pounds lean ground beef
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 small cabbage, chopped
- 2 cans (14.5 ounces each) low sodium diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
CURRY CHICKEN BREASTS
By Sube
This palate-pleaser combines savory curry powder, Worchestershire sauce, garlic, chili sauce, onion and hot pepper ...
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 Tbsp. canola oil
- 1/4 cup worchestershire sauce
- 4 Tsps. chili sauce
- 1 to 2 Tsps. curry powder
- 1 Tsp. garlic salt or garlic powder
- 1/4 Tsp. hot pepper sauce
- 1/4 cup chopped onion
- Hot cooked rice
Hot and Sticky Wings
By Sube
Light broiler. Line a baking sheet with aluminum foil; set aside
- 3 pounds chicken wings
- 1 (18-ounce) jar apricot-pineapple preserves
- 1 (1.25-ounce) packet chipotle taco seasoning ( 2 tbsp. oregano, 2 tbsp. citrus herb seasoning, 1 tbsp. chili, 1 tbsp. coriander)
- 1/4 cup ketchup
- 1 jalapeno, finely diced
SHRIMP SCAMPI
By Sube
Warm the olive oil in a large skillet over medium-low heat
- 3/4 Cup EVOO
- 2 Large cloves garlic, slivered
- 1 lb. large shrimp, tail on, shelled and deveined
- 2 large cloves garlic, minced
- 2 dried hot chili peppers
- 1 Tbsp. grated orange zest
- 1/4 cup minced fresh parsley
- Salt and freshly ground black pepper to taste
- 1 Tbsp. dry sherry
LIME SALAD
By Sube
Mix 1 cup boiling water to jello mix and let partially set
- 1 large package cream cheese
- 1 package nutri-whip or large cool whip
- 1 large package lime jello
- 1 can crushed pineapple, drained
SAVOURY BEEF RIBS
By Sube
Sprinkle ribs all over with salt and pepper; place in roasting pan
- 2-1/2 lb. thinly sliced beef simmering short ribs
- 1/2 Tsp. each salt & pepper
- 1 large onion, thickly sliced
- 4 cloves garlic
- 2 bay leaves
- 1 bottle dark ale
- 1/2 cup each sodium-reduced beef broth and water
- 2 Tbsp. Worchestershire Sauce
- 1 Tbsp. dry mustard
PREACHERS CAKE
By Sube
Sift together flour, baking soda, salt and cinnamon; set aside
- 3 cups Gold Medal all-purpose flour
- 2 teaspoons Clabber Girl baking soda
- 1 teaspoon Morton salt
- 1/2 teaspoon McCormick cinnamon
- 2 cups Domino sugar
- 3 Eggland’s Best eggs
- 1 cup Wesson vegetable oil
- 2 teaspoons vanilla extract
- 1 20-ounce can Dole crushed pineapple, with juice
- 1 1/2 cups finely chopped Fisher pecans or walnuts, divided
- 1 cup flaked coconut (optional)
- Cream Cheese Frosting (recipe below)
SLICED STEAK SALAD WITH BLOODY MARY VINAIGRETTE
By Sube
Heat grill pan or griddle to medium high
- For the Vinaigrette:
- 2 tablespoons tomato paste
- Juice of 1 small lemon
- 1 scant tablespoon prepared horseradish
- 1/2 About 1/2 tablespoon Worchestershire sauce
- 1/2 About 1/2 cup EVVO
- 1 tablespoon finely chopped flat leaf parsley
- Lots of black pepper
- Tabasco sauce, to taste (optional)
- For the Salad:
- 1 romaine heart, chopped
- 1 endive, chopped
- 4 small stalks celery, thinly sliced on an angle
- 1-1/2 pound 1-inch thick flatiron or flank steak
- Salt and pepper
- Caperberries or sliced green olives with pimiento, for garnish
SPINACH BALLS
By Sube
Combine all in bowl, mix and roll into balls
- 2 package frozen spinach, thaw and drain
- 1 package Stove Top Stuffing (6 oz.)
- 1 cup parmesan cheese
- 6 eggs
- 1/2 cup butter, melted
- 9-12 green onions chopped/sliced (optional)
- Bacon, cooked, chopped (optional)
- Salt and pepper
EGG SALAD
By Sube
In bowl, finely chop or coarsely grate eggs
- 8 hard-cooked eggs, peeled
- 1/3 cup light mayonnaise
- 1 green onion, thinly sliced
- 1 tsp Dijon Mustard
- 1/2 tsp ground cuumin
- 1/4 tsp pepper
- Pinch salt