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Recipes
CHILI CON CARNE
By Sube
In a large nonstick skillet, over medium-high heat, cook ground beef, garlic, celery and onions, breaking up beef w...
- 2 lbs. lean ground beef
- 2 large cloves garlic, minced
- 2 stalks celery, finely chopped
- 2 large onions, finely chopped
- 2 tbsp. chili powder
- 1/2 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- 1 Can (28 oz.) crushed tomatoes
- 1 can (19 oz/540 ml) red kidney beans drained and rinsed
- 2 tbsp. unsweetened cocoa powder
- 1 tbsp. packed brown sugar
- 3 or 4 whole cloves
- 1 tsp. white vinegar
- 1/2 tsp. freshly ground black pepper
- 1 green bell pepper, finely chopped
- Salt and freshly ground black pepper
Hungarian Goulash
By Sube
Preparation Place the steak or steaks in the freezer for about 10 minutes
- Ingredients
- • 1 pound extra-broad egg noodles
- • Salt and freshly ground black pepper
- • 4 tablespoons butter, divided
- • 2 tablespoons extra-virgin olive oil (EVOO)
- • 3 sprigs (a small handful) fresh dill, roughly chopped, divided
- • 20 chives (a small handful) roughly chopped, divided
- • 1 large (about 1 pound) or 2 sirloin steaks (about 8-ounces each)
- • 1/2 cup flour (eyeball it)
- • 1/2 small onion, peeled
- • 4 to 5 garlic cloves, peeled
- • 2 teaspoons (about 2/3 of a palmful) smoked paprika
- • 1 to 2 cups beef stock
- • 1/2 cup sour cream
- • 1 4-ounce jar pimentos, thoroughly drained and chopped
SUCCOTASH SOUP
By Sube
In saucepan, heat oil over medium heat; cook squash, onion, garlic, carrot, celery, thyme and pepper, stirring occa...
- 1 tbsp (15 mL) vegetable oil
- 1 cup cup(250 mL) (250 mL) peeled and chopped squash
- 1 onion , chopped
- 2 cloves garlic , minced
- 1 carrot , chopped
- 1 stalk celery , chopped
- 1/2 tsp dried thyme
- 1/2 tsp pepper
- 4 cups chicken stock
- 1 can (28 oz/796 mL) diced tomatoes
- 1 cup frozen corn kernels
- 1 cup frozen lima beans
- Fresh thyme
- Oregano
TOASTED ALMOND CHICKEN
By Sube
Sprinkle chicken with parmesan cheese and pepper (both side) Heat 1 tsp of olive oil and saute chicken till cook t...
- 4 3oz. chicken cutlets
- 1 tbsp grated parmesan cheese
- 1/4 tsp ground pepper
- 2 tsp olive oil
- 2 tbsps sliced almonds
- 1/2 cup low-sodium chicken broth
- 2 tbsp dry white wine
- 2 garlic cloves, crushed
- 2 tbsp freshly chopped basil
- 1 tsp butter
- 1 tsp fresh lemon juice
Perogies Casserole
By Sube
Perogies Casserole is quick and easy to make -- perfect to make ahead and pop in the oven when you get home
- 16 - 20 frozen perogies, I use Cheemo brand
- 1/2 onion, chopped
- 1 tablespoon butter
- 1/2 red pepper, chopped
- 1 cup sliced mushrooms
- 1/2 cup cooked ham, chopped
- 1/4 cup milk
- 1 (10 1/2 ounce) can cream of mushroom soup
- 2 tablespoons bacon bits
- 1/2 cup cheddar cheese, grated
BROCCOLI RICE CASSEROLE
By Sube
1. Cook onion in butter in large skillet until soft
- 1 lb fresh broccoli florets
- 2 cups cooked rice
- 8 ounces shredded cheddar cheese
- 2 (10 3/4 oz. ) can cream of mushroom soup and 1 can cream of chicken soup
- 1 small onion, chopped
- 2 tablespoons butter
ORANGE CHEESE CAKE
By Sube
Mix crumbs, sugar, butter together
- FILLING:
- 1-1/2 cup graham crumbs
- 2 tbsp brown sugar
- 1/2 cup melted butter
- 2 6oz. orange jello (170 grams)
- 1 8 oz. (226 grams)
- 1 large cool whip
- 2 cup boiling water
- 1/4 cup white sugar
- 2 cans mandarin oranges (drained)
BAKED BEANS
By Sube
Boil beans for approximately 10 – 15 mins
- 1 Pkg Navy Beans
- 1/2 cup Ketchup
- 1/2 cup Brown Sugar
- 1 Tbsp. Dry Mustard
- 1/2 cup Molasses
- Chopped Bacon
- Chopped Onions
- Minced Garlic (you can use the jar minced garlic)
- Hot Sauce
HAMBURGER SOUP
By Sube
1 In a large saucepan, brown meat, drain excess fat
- 2 lbs ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/8 teaspoon seasoning salt
- 1 (2 ounce) package onion soup mix (for 3 or 4 servings)
- 6 cups boiling water
- 1 (8 ounce) can tomato sauce
- 1 tablespoon soy sauce
- 1 cup celery, sliced
- 1/4 cup celery leaves
- 1 cup sliced carrot
- 1/3 cup dried split peas
- 1 cup elbow macaroni
- grated parmesan cheese
PASTITSIO
By Sube
Meat Sauce Heat large skillet over medium high heat
- Meat Sauce
- 2 tbsp. olive oil
- 1 pound ground lamb
- 1 pound ground beef
- Salt and freshly ground pepper, to taste
- 1 onion, diced
- 1 to 2 garlic cloves, chopped
- 1 tbsp. finely chopped rosemary
- 1 tsp. dried oregano
- 1 cinnamon stick
- 1 bay leaf
- 2 tbsp. tomato paste
- 1/4 cup red or white wine
- 1 (14-ounce) can diced tomatoes
- 2 eggs, beaten
- 1/2 cup Parmesan cheese
- 2 tbsp. chopped parsley
- Béchamel Sauce
- 3/4 cup butter
- 1 cup flour
- 5 cups milk
- 5 eggs, beaten
- 1 1/4 cups grated Parmesan cheese
- Pinch nutmeg, freshly ground to taste
- Salt and freshly ground pepper, to taste
- Assembly
- 3/4 pound penne pasta
- Olive oil, for brushing the baking dish