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Recipes
POPPY-TERIYAKI GLAZED CHICKEN
By Sube
Heat a drizzle of oil in a large skillet over high heat
- Vegetable oil for drizzling, plus 1 tablespoon
- 4 pieces boin-in chicken thigh
- 4 pieces chicken leg
- Salt and pepper
- 4 plums
- 2 inches ginger root, peeled and chopped
- 2 cloves garlic, chopped
- About 1/2 cup teriyaki sauce
- 1-1/2 cup chicken stock
- 1 cup plum preservees
- 2 tablespoons poppy seeds
- 4 scallions, whites and greens, thinly sliced
Country Fried Steak with Biscuits and Gravy Recipe courtesy Paula Deen
By Sube
Steak and Gravy: Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl
- Steak and Gravy:
- 1 1/2 cups, plus 2 tablespoons all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
- 1 teaspoon House Seasoning, recipe follows
- 1 teaspoon seasoning salt
- 2 cups buttermilk
- 2/3 cup vegetable oil
- 1 1/2 teaspoons salt
- 1 quart whole milk
- 1/2 teaspoon monosodium glutamate (recommended: Ac'cent), optional
- 1 bunch green onions, or 1 medium yellow onion, sliced
- Basic Biscuits:
- 1 package yeast
- 1/2 cup lukewarm water
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 3/4 cup solid shortening (recommended: Crisco)
- 2 cups buttermilk
ALASKAN COD
By Sube
Preheat oven to 400 degrees F
- 2 tablespoons butter
- 1/2 sleeve Ritz Crackers, crushed
- 2 tablespoons butter
- 1 pound thick-cut cod lon
- 1/2 lemon, juiced
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped green onions
- 1 lemon, cut into wedges
DIRTY RICE
By Sube
Note: Instead of using cauliflower, you can use Wild Rice blend (buy at the health food store) - 1 cup rice, 2 cup...
- 2 tablespoon EVOO
- 4 garlic cloves, minced
- 1 onion, chopped
- 2 celery, chopped
- 1 cup green & red pepper combined, chopped
- 1 bunch green onions
- 3 cups cauliflower grated in food processor
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt and pepper
- 1/4 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cup chicken stock
TOMATO BASIL PASTA
By Sube
Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below) Throw it all in the pot, INCLUDING the unc...
- 2 ounces pasta
- 1 can (15 ounces) diced tomatoes with liquid
- 1 large sweet onion, cut in julienne strips
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 2 teaspoons dried oregano leaves
- 2 large sprigs basil, chopped
- 4 1/2 cups vegetable broth (regular broth and NOT low sodium)
- 2 tablespoons extra virgin olive oil
- Parmesan cheese for garnish
APPLE PIE (OLD FASHIONED)
By Sube
Awesome
- Mixture to mix with the apples
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 tbsp flour
- 1 tsp Cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp Nutmeg
CHICKEN & NOODLE SKILLET SUPPER
By Sube
In a large deep skillet or pot, melt butter over medium high heat
- 1 tbsp. butter
- 4 boneless skinned chicken breast or 8 thighs
- 4 cloves garlic, minced
- 1 tsp dried basil
- Salt and pepper
- 2-1/2 cups reduced-sodium chicken broth or stock
- 6 oz. (175 g) broad egg noodles
- 1 tbsp. all-purpose flour
- 1 cup 10% half and half cream
- 4 cups frozen mixed baby vegetables (about 1 lb), thawed and drained
- 2 tbsp. freshly squeezed lemon juice or white wine vinegar
PORK, SPINACH, AND RICOTTA MANICOTTI
By Sube
For the Pork, Spinach, and Ricotta Manicotti: Filling: Coat a large sauce pan with olive oil, add the onions and ...
- BASIC CREPES:
- Extra-Virgin olive oil
- 1 large onion, cut into 1/2-inch dice
- Kosher salt
- Pinch crushed red pepper flakes
- 3 cloves garlic, smashed and finely chopped
- 1 pound bulk fennel pork sausage
- 1 pound baby spinach, washed and cut into 1-inch lengths
- 2 cups ricotta cheese
- 1-1/2 cups grated Parmigiano-Reggiano, plus extra for serving
- 2 eggs
- Bechamel Sauce, recipe follow
- 1/2 recipe Basic Tomato sauce, recipe follows
- 1 recipe Basic Crepes, recipe follows
- 1 cup all purpose flour
- Pinch Kosher salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup club soda
- 3 tbsps melted butter, plus 3 tbsps for cooking the crepes
- BECHAMEL SAUCE:
- 3 tbsps butter
- 1/2 small white onion, cut into 1/2-inch dice
- Kosher salt
- 3 heaping tablespoons all purpose flour
- 1 quart milk
- Pinch grated nutmeg
- 1 bay leaf
- 1/2 cup grated parmigiano-Reggiano
- MARINARA SAUCE:
- 1/4 cup extra-virgin olive oil
- 1/4 pound diced pancetta
- 2 large Spanish onions, cut into 1/4-ince dice
- Kosher salt
- 4 large garlic cloves, smashed and chopped
- 4 (28-ounce cabs) Italian plum San Marzano tomatoes
Tequila Chicken With Chilies
By Sube
1. Heat the oil in a large, heavy ovenproof skillet
- 2 tablespoons extra-virgin olive oil
- 1 frying chicken, cut up and patted dry
- 1 medium-size red onion, chopped
- 1 small sweet red pepper, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon pine nuts
- 1 teaspoon chili powder, or to taste
- 1 cup finely chopped fresh or canned tomatoes
- 1/2 cup silver tequila
- Juice of 1 lime
- Salt and freshly ground black pepper
- 1 cup cooked or canned and rinsed black beans
- 2 tablespoons chopped fresh cilantro.
KOREAN PORK SKEWERS
By Sube
Mix chili paste, soy sauce, vinegar, ginger, garlic and pepper flakes in a small bowl
- 3 tablespoons Thai chili paste
- 2 tablespoons each soy sauce and rice vinegar
- 1 tablespoon each minced fresh ginger and garlic
- 1/2 teaspoon hot red pepper flakess
- 1 pork tenderloin (about 1 pound thinly sliced (you should get about 30 slices)