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Recipes
7 UP BISCUITS
By Sube
Mix Bisquick, sour cream and 7-up
- 4 cups Bisquick
- 1 cup sour cream
- 1 cup 7-up
- 1/2 cup melted butter
SAUTEED MUSHROOMS WITH SESAME AND GINGER
By Sube
Heat 1 tablespoon of the peanut oil in a 12" skillet over medium high heat until they shimmer
- 2 tablespoons peanut oil
- 1-1/2 pounds white button mushrooms, cleaned quartered
- 1 tablespoon sesame seeds, toated
- 1 tablespoon fresh ginger, minced
- 2 tablespoons rice wine vinegar
- 1 teaspoon sugar (to taste)
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 2 scallions, sliced very thin on the bias
CRANBERRY SALAD
By Sube
Good with Turkey
- 1 cup boiling water
- 1 large box Jello Raspberry/Strawberry
- 1 can (20 oz.) can crushed pineapple, drained
- 1 cup (scant) pineapple juice
- 1 can (16 oz.) whole berry cranberry sauce*
- 1 cup celery, chopped
- 1 cup chopped apple
- 1/2 - 3/4 cup nuts
- (*flatten and separate in flat dish with potato masher.)
LEMONY GREEN BEANS
By Sube
Add beans to boiling salted water
- 1 1/4 pounds runner beans or green beans, trimmed
- 1/4 cup olive oil
- 1 to 2 garlic cloves, chopped
- 4 green onions, chopped
- Salt and freshly ground pepper, to taste
- Zest and 1 lemon
- 1/4 cup chopped dill
- Juice of 1 to 2 lemons
STEAK AND PEPPER STIR-FRY
By Sube
Serve with steamed rice or noodles to soak up the sauce
- 2 tbsp oyster sauce
- 1 tsp cornstarch
- 1 lb beef flank marinating steak, thinly sliced across the grain
- 1 onion, sliced
- 2 sweet peppers (red, orange and or yellow) sliced
CROCKPOT BBQ PORK RIBS
By Sube
Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a...
- 2 cups of bbq sauce
- 1/4 cup of brown sugar
- 4 Tbsp. of cider vinegar
- 3 tsp of oregano
- 1 tsp of Worcestershire sauce
- 1 Tbsp. of cayenne pepper
- 1 Tbsp. of chili powder
- 3 lbs of baby back pork ribs
- Salt & pepper
TERIYAKI SALMON
By Sube
Position rack in middle of oven; eat iveb ti 450 degrees
- 2 tablespoons low sodium teriaki sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 4 teaspoons chopped garlic, divided
- 1 teaspoon grated ginger
- 1 teaspoon dark sesame oil\6 salmon fillets
- 1 lb. brussels sprouts, halved if large
- 1 tablespoon canola oil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil cooking spray
- 1/2 lb shitake mushrooms, thickly sliced
SPAGHETTI SAUCE ITALIANO
By Sube
In a large skillet, heat oil over medium-high heat
- 1 Tbsp. Vegetable oil
- 2 lbs. lean groun beef, turkey or chicken
- 4 cloves garlic, minced
- 2 onions, finely chopped
- 2 stalks celery, finely chopped
- 1 Tbsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 tsp. dried basil
- 1 can 28 oz./792 ml. diced tomatoes with juice
- 1 can (5 1/2 oz/156 ml) tomato paste
- 1 bay leaf
- 1 tbsp. packed brown sugar
- 1/2 tsp. salt
- 1/2 tsp. hot pepper flakes
- Salt and freshly ground pepper
HORSERADISH PICKLES
By Sube
Transfer sliced pickles to a jar
- Bring to boil:
- 1 Jar Baby Dill Pickles, drained and slice
- 2 cups sugar
- 1 cup vinegar
- 2/3 cup water
- 1/4 - 1/3 cup Prepared Horseradish
HONEY GARLIC MEATBALLS
By Sube
Lightly coat a large, non-stick frying pan with vegetable oil; then set over medium-high heat
- 1/2 750g box frozen meatballs
- 1/2 cup honey garlic sauce
- 1/2 750g pkg mixed frozen vegetables, preferably Asian-style, about 4 cups
- Generous pinches of salt and pepper
- 1/2 to 1 tsp. hot chili flakes