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Recipes
SAUCY CHICKEN - FOR OVEN OR SLOW COOKER
By Sube
Place all chicken in slow cooker or casserole dish
- 1 large package of skinless chicken things
- 2 cans of cream of chicken soup
- 1 chicken bouillon square
- 1 package of onion soup
- 1/3 cup of maple syrup, or more to taste
- 1/2-1 cup of hot water (depending on what consistency you like the sauce.)
ITALIAN STYLE PORK CHOPS
By Sube
Preheat oven to 425°F (220°C)
- 3 cups crushed saltine crackers
- 2 cups grated parmesan cheese
- 1 tablespoon Italian herb seasoning
- 1 ⁄4 teaspoon garlic powder
- 1 cup butter, melted
- 6 pork chops
ORANGE-GLAZED PORK CHOPS
By Sube
Sprinkle pork with salt and pepper
- 4 bone-in pork chops (about 1-3/4 lb.)
- Pinch each salt and pepper
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 cup sodium-reduced chicken broth
- 1/2 cup freshly squeezed orange juice
CHICKEN SCHNITZEL
By Sube
Between sheets of waxed paper, and using mallet, pound chicken to ¼-inch thickness
- Pounding the chicken until thin makes it cook quickly and evenly. Anchovy paste adds a depth of flavor to the sauce so try not to leave it out. No one will know what ingredients is providing such deli
- Note: Double the sauce!!
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 tsp. each salt, pepper and dried thyme
- 1 egg
- 2/3 cup dry bread crumbs
- 1/4 cup finely chopped parsley
- 3 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 tsp. anchovy paste
- 1/2 chicken stock (or 1 cup water and 2 packets of chicken Bovril)
- 1 tbsp. lemon juice
- 1 tsp. cornstarch
SPICY GARLIC CUCUMBERS
By Sube
Mix cucumber with 1 tsp. slat, let stand for 30 to 45 minutes
- 3 cups seeded, cored cucumber batons
- 1 tsp. salt
- 2 cloves garlic, chopped
- 1-1/2 tsp. Korean ground hot pepper
- 1 tsp. toasted sesame seeds
- 1 green onion, thinly sliced
- 2 tsp. rice vinegar
- 1/2 tsp. granulated sugar
- 1/2 tsp. sesame oil
SALSA CHICKEN CASSEROLE
By Sube
Preheat the oven to 375 degrees Fahrenheit
- – 1 cup uncooked basmati rice, rinsed
- – 1 cup frozen corn kernels, thawed
- – 1-15-ounce can black beans, drained and rinsed
- – 1-16-ounce jar salsa
- – 1 cup chicken broth
- – 1-1/2 teaspoons ground cayenne pepper
- – 1 teaspoon oregano
- – 1/2 teaspoon salt
- – 1/4 teaspoon black pepper
- – 2 large chicken breasts (about 1-1/2 pounds), thawed
- – 1 cup shredded cheese blend
- – 2 green onions, sliced
CORN BREAD MIX
By Sube
Mix all together
- 4 cups flour
- 1 tbsp salt
- 1 cup sugar
- 1/4 cup baking powder
- 1 cup salad vegetable shortening
- 4 cups cornmeal
ROASTED BRUSSELS SPROUTS WITH PANCETTA AND CHAMPAGNE VINAIGRETTE
By Sube
To prepare vinaigrette, combine the vinegar, shallots, honey, mustard, salt and pepper in a blender
- Vinaigrette:
- 1/2 cup champagne vinegar
- 2 tablespoons chopped shallots
- 2 tablespoons honey
- 1 1/2 tablespoons Dijon mustard
- Pinch salt
- Dash pepper
- 1 cup olive oil
- Brussels sprouts:
- 30 to 40 brussels sprouts
- 1 cup chopped pancetta
- 2 tablespoons chopped fresh parsley
- 2 to 3 pinches coarse sea salt
Hot and Sticky Wings Recipe
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
Stir-Fried Shrimp & Fideos
By Sube
Place a small skillet over medium heat and add the almonds
- 1/4 cup sliced or slivered almonds
- 1 pound fideos or very thin egg noodles
- 1/4 cup extra-virgin olive oil (EVOO)
- 1 pound medium-size shrimp, peeled and de-veined, coarsely chopped
- 1 large or 2 medium red bell peppers, seeded and chopped
- 1 bunch scallions, chopped
- 4 large cloves garlic, chopped or grated
- 2 to 3 tablespoons soy sauce, to taste
- 1/3 cup dry sherry
- 1 tablespoon hot sauce, to taste
- Salt and freshly ground black pepper
- 1/2 cup (a couple of handfuls) flat-leaf parsley leaves, chopped