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Recipes
MACARONI SALAD
By Sube
Place all ingredients in a large bowl and stir to thoroughly combine refrigerate at least two hours before serving
- 1 pound cooked macaroni - half pound bag cooked
- 1 cup diced red onion
- 1 cup diced celery
- 1/2 cup diced red pepper
- 1 tablespoon garlic powder
- 1/2 tablespoon leaf thyme
- salt and pepper to taste
- 1 1/2 cup mayo
- 1 cup chopped boiled egg
- 1/2 cup peas (optional)
LASAGNA SOUP
By Sube
Heat olive oil in a large pot over medium heat
- FOR THE SOUP:
- 2 tsp. olive oil
- 1-1/2 lbs. Italian sausage
- 3 c. chopped onions
- 4 garlic cloves, minced
- 2 tsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
- 2 T. tomato paste
- 1 28-oz. can fire roasted diced tomatoes
- 2 bay leaves
- 6 c. chicken stock
- 8 oz. mafalda or fusilli pasta
- 1/2 c. finely chopped fresh basil leaves
- salt and freshly ground black pepper, to taste
- FOR THE CHEESY YUM:
- 8 oz. ricotta
- 1/2 c. grated Parmesan cheese
- 1/4 tsp. salt
- pinch of freshly ground pepper
- additional cheesy yum:
- 2 c. shredded mozzarella cheese
CRUNCHY ONION BACON POTATOES
By Sube
Preheat oven to 350 degrees F
- 6 cups prepared mashed potatoes
- 12 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 2 cups FRENCH'S French fried onions
GREEN PEA AND CASHEW SALAD
By Sube
In small bowl, combine sour cream, mayonnaise and dressing mix
- 1 full-fats sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons dry ranch dressing mix
- 10 ounces fresh peas or frozen, thawed and drained
- 1/2 pound bacon, fried crisp, drained well and crumbled
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped red bell pepper
- 1/4 cup sliced water chestnuts
- 1 cup cashew halves (or broken pieces)
Italian Shepherd’s Pie
By Sube
Ingredients • 1 1/2 pounds mini penne or any mini short-cut pasta (whole wheat pasta can be substituted) • S
- Preheat oven 400°F.
- Place a large pot filled with water over high heat and bring up to a boil to cook the pasta. Once boiling, add some salt and the pasta, and cook until al dente according to package directions. Drain w
- While the water is coming up to a boil for the pasta, place a large skillet over high heat with 3 turns of the pan EVOO, about 3 tablespoons. Once the oil starts to ripple, add the ground turkey and b
- Add all the veggies to the turkey and cook until tender, about 5 minutes. Add 1/2 cup chicken stock, tomato paste, poultry seasoning, salt and pepper. Continue to cook for 5 more minutes, stirring eve
- While the veggies and turkey are cooking, place a medium-size saucepot over medium heat with the butter. Once the butter melts, add the flour and cook 1 minute, whisking constantly so the flour doesn'
- Cover the bottom of a large, oven-safe baking dish with the turkey and veggie mixture. Meanwhile, add the cheese sauce to the drained pasta in the pasta pot. Stir to coat then transfer the cheesy past
- Serve with a green salad and your favorite vinaigrette alongside.
LASAGNA - THE ULTIMATE
By Sube
Tomato Meat Sauce: In dutch oven, heat oil over medium heat; cook onions, celery, carrot and garlic, stirring occa...
- 12 lasagna noodles
- 1 tub (475g) extra-smooth ricotta cheese
- 1 cup grated Parmesan Cheese
- 1 egg
- 1/2 cup chopped fresh basil
- 1 clove garlic, minced
- 1/4 tsp each salt and pepper
- 4-1/2 cups shredded mozzarella cheese
- TOMATO MEAT SAUCE
- 2 tbsp. olive oil
- 2 onions, diced
- 1 rib celery, diced
- 1 carrot, diced
- 4 cloves garlic, minced
- 2 cans (each 156 ml) tomato paste
- 675 g leans ground beef
- 2 cans (each 796 ml) diced tomatoes
- 1 cup red or white wine
- 2 bay leaves
- 2 tsp dried oregano
- 1 tsp salt
- 3/4 tsp pepper
CITRUS BROCCOLI SALAD
By Sube
In large serving bowl, mix mayonnaise, orange juice, sugar, salt and pepper
- 1/2 cup mayonnaise or salad dressing
- 1/4 cup orange juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Dash of pepper
- 3 cups coarsely chopped broccoli florets (about 8 oz)
- 1 cup orange, peeled, cut into bite-size chunks
- 3/4 sweetened dried cranberries
- 1/3 cup roasted salted sunflower nuts
- 2 tablespoons sliced red onion
GLUTEN FREE WAFFLE MIX
By Sube
Mix with dry ingredients, add 1 cup milk first and continue to add more to get prepared consistency
- Place in bowl with:
- 1 cup Quinoa, not cooked
- 1 cup gluten free oats
- 1/4 cup Chia seeds
- 1/4 cup flax seed
- Grind above Vitamix
- 1/4 cup coconut flour
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 4 tablespoons cinnamon
- 2 tablespoons brown sugar or coconut sugar
- Blend the last 2 ingredients
- 3 eggs
- 1 teaspoon vanilla
- 1-2 cups almond milk
- 1 cup raisins
- 2 tablespoons
- Blend the last 5 ingredients
BREAD PUDDING AND VANILLA SAUCE (AWESOME)
By Sube
1. Preheat oven to 375F. Grease a 2-quart baking dish
- Vanilla Sauce:
- 3 eggs, beaten
- 1-1/2 cups white sugar
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter, melted
- 3 cups whole milk
- 10 slices bread, toasted and cut into cubes
- 1 cup raisins
- 1/2 cup light brown sugar
- 1 tablespoon all purpose flour
- 1 pinch ground cinnamon
- 1 egg
- 2 tablespoons butter, melted
- 1-1/4 cups whole milk
- 1 pinch salt
- 1 tablespoon vanilla extract
BROCCOLI AND ORZO CASSEROLE
By Sube
Preheat oven to 375 degrees
- 1 package Green Gian Broccoli Steamers
- 2 cups cooked Orzo (about 1 cup uncooked)
- 1 yellow onion, chopped
- 3 garlic cloves, chopped
- olive oil
- Salt
- Freshly cracked black pepper
- 2 tablespoons flour
- 2 cups Chicken Stock
- 1/4 cup milk
- 2-1/2 cups Parmesan Cheese (divided)
- 1/2 cup Panko Bread Crumbs
- 3 tablespoons melted butter
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne
- 1/4 teaspoon Chili Powder