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BRAN MUFFINS

BRAN MUFFINS

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Preheat oven to 375F. In a large bowl, combine bran and buttermilk; let stand 5 minutes

  • 1-1/2 cups Wheat Bran
  • 1 cup buttermilk
  • 2/3 cup brown sugar
  • 1 egg, slightly beaten
  • 1/2 teaspoon vanilla
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 11/2 teaspoon salt
  • 1/2 cup raisins
0/5 (0 Votes)

CRISPY CHEDDAR CHICKEN

CRISPY CHEDDAR CHICKEN

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Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces

  • Sauce:
  • 2 lbs chicken tenders or 4 large chicken breasts
  • 2 sleeves Ritz crackers
  • 1/4 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/2 cup whole milk
  • 3 cups cheddar cheese, grated
  • 1 teaspoon dried parsley
  • 1 10 ounce can cream of chicken soup
  • 2 tablespoon sour cream
  • 2 tablespoon butter
0/5 (0 Votes)

BROWNIES

BROWNIES

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1. Cream butter and sugar

  • 1 cup butter
  • 2 cups sugar
  • 4 eggs (whole
  • 3 squares melted chocolate (Baker's or 3/4 cups Hershey's Cocoa plus 3 tbsps melted butter)
  • 2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup broken nuts
  • 1/2 tsp baking soda
0/5 (0 Votes)

CREAMY PORK CHOPS

CREAMY PORK CHOPS

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1. Season pork chops with salt, pepper, and garlic powder, and then press into ½ cup flour

  • 6 pork chops
  • salt, pepper, and garlic powder to taste
  • 1/2 cup all-purpose flour
  • 1 large onion, sliced 1/4 inch thick
  • 2 cubes chicken bouillon
  • 2 cups boiling water
  • 2 Tbsp. all-purpose flour
  • 1 (8 ounce) sour cream
4/5 (1 Votes)

COMPANY EGGS

COMPANY EGGS

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Place in greased 9x13 pan in following order 6 slices of bread, cheese, sausage, 6 slices of bread, first topping,...

  • THIRD TOPPING:
  • 12 slices bread (buttered and crush trimmed off)
  • 2 cups grated cheese
  • 2 pounds Seasoned sausage (browned and fat drained)
  • FIRST TOPPING: (BEAT WITH WHISK)
  • 8 eggs
  • 1-1/2 cups milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dry mustard
  • SECOND TOPPING (BEAT WITH WHISK)
  • 1/2 cup milk
  • 1 can mushroom soup
  • 1/2 cup melted butter
  • 2-1/2 cup crushed corn flakes
0/5 (0 Votes)

PINEAPPLE UPSIDE DOWN BUNDT CAKE

PINEAPPLE UPSIDE DOWN BUNDT CAKE

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Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)

  • – 1/2 cup butter, melted
  • – 1/2 cup packed brown sugar
  • – 1 – 20-ounce can pineapple slices, juice reserved
  • – 1 jar maraschino cherries
  • – 1 box yellow cake mix
  • – 1 – 3.4-ounce box vanilla pudding mix (107g)
  • – 3 eggs
  • – 1/3 cup vegetable oil
  • – 1/3 cup milk, plus more as needed
0/5 (0 Votes)

CAULIFLOWER SALAD

CAULIFLOWER SALAD

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Mix all together and you can garnish with egg slices and parsley chill over night ( 1 cup of cauliflower is only 3

  • 1 head of cauliflower steamed or boiled until tender in bite size pieces
  • 6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend
  • together.
  • 1/3 cup (appx) miracle whip or mayonnaise (dont use light it has more carbs)
  • 3 tbs of mustard
  • 3 tbs of pickle relish
  • 1/8 cup of chopped onion (uncooked) can use more if you prefer
  • salt/pepper to taste
0/5 (0 Votes)

OUTBACK STEAKHOUSE CHICKEN

OUTBACK STEAKHOUSE CHICKEN

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First, Sprinkle and rub the chicken breasts with seasoning salt

  • 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • Lowry's Seasoning Salt
  • 6 bacon slices
  • 1/4 cup regular mustard
  • 1/3 cup honey
  • 2 Tbsp. Mayonnaise
  • 2 teaspoons dried onion flakes
  • 1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
  • 2 cup shredded Colby/Jack cheese
5/5 (1 Votes)

SWEET AND SOUR PINEAPPLE CHICKEN

SWEET AND SOUR PINEAPPLE CHICKEN

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Cut chicken into bite-size pieces

  • 1 lb. boneless skinless chicken breast or thighs
  • 1 tbsp. vegetable oil
  • 2 cloves garlic, minced
  • 1 sweet red pepper, chopped
  • 1 cup barbecue sauce
  • 2 tsp. soy sauce
  • 1 can 14 oz. pineapple tidbits, drained
0/5 (0 Votes)

CHICKEN AND BUTTERMILK CHIVE DUMPLINGS

CHICKEN AND BUTTERMILK CHIVE DUMPLINGS

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For the Stock: Place the chicken and all stock ingredients in a large Dutch oven and cover with water

  • CHICKEN STOCK:
  • 1 3 lb. pound whole chicken
  • 2 bay leaves
  • 6 sprigs thyme
  • 1 head garlic, split through the equator
  • 2 tablespoons salt
  • BUTTERMILK-CHIVE DUMPLINGS:
  • 2 cups all-purpose flour
  • 1 tablesponn baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup chopped chives
  • 3/4 to 1 cup buttermilk
  • SAUCE:
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • 6 cups chicken stock
  • 1 cup frozen peas
  • 1 cup frozen pearl onions
  • 1/4 cup heavy cream
  • Freshley ground black pepper, for garnish
  • Chopped chives, for garnish
4/5 (1 Votes)