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Recipes
WAFFLE RECIPE
By Sube
Mix all together
- 1/2 RECIPE (4-5 PEOPLE)
- 2 CUPS FLOUR
- 2 TBSP SUGAR
- 1 TBSP BAKING POWDER
- 1/2 TSP BAKING SODA
- 1/2 TSP SALT
- 1-3/4 CUPS MILK
- 3/8 CUP OIL
- 2 EGGS
- 3/4 RECIPE (5-6 PEOPLE)
- 3 CUPS FLOUR
- 3 TBSP SUGAR
- 1-1/2 TBSP BAKING POWDER
- 3/4 TSP BAKING SODA
- 3/4 TSP SALT
- 2-3/8 CUPS MILK
- 1/2 CUP OIL
- 3 EGGS
- FULL RECIPE (11 PEOPLE)
- 4 CUPS FLOUR
- 4 TBSP SUGAR
- 2 TBSP BAKING POWDER
- 1 TSP BAKING SODA
- 1 TSP SALT
- 3-1/2 CUPS MILK
- 3/4 CUP OIL
- 4 EGGS
JALAPENO POPPER DIP
By Sube
Combine the first 6 ingredients in a mixer or food processor and blend until smooth
- 2 (8 ounces) packages of cream cheese, room temperature
- 1 cup mayonnaise
- 1 cup shredded Mexican blend cheese
- 1/2 cup Parmesan cheese
- 1 (4 ounces) can chopped green chillies
- 1 (4 ounce) can diced jalapeños
- 1 cup panko bread crumbs
- 1/2 cup Parmesan cheese (yes another 1/2 cup)
- 1/2 stick of butter, melted (1/4 cup)
TACO CASSEROLE
By Sube
1 Heat oven to 350. 2 Heat oil in a large skillet
- 2 ounces Tortilla Chips (about 24), plus additional for serving
- 1 Tbs Chili Oil (or olive oil and red pepper flakes)
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 pound Ground Chicken
- 2 Tbs Taco Seasoning
- 1 can Black Beans, drained
- 1 cup Hot Salsa
- 1 cup shredded Reduced Fat Cheddar Cheese
- Optional: Other toppings such as jalepenios, olives, etc.
ICICLE PICKLES
By Sube
Drain brine and boil again and pour over cucumbers for 3 successive days
- 2 gallons of cucumbers (8 lbs.) sliced lengthwise with seeds removed
- 1 pint of coarse salt (2 cups) and 1 gallon of boiling water (I normally cover the pickles with boiling water) Note: 16 cups of water to a gallon
- Place cucumbers in crock, add salt and pour water over. Let stand for one week in a fridge.
- After one week, drain pickles and cover with boiling water and let stand for 24 hours.
- Drain pickles.
- Dissolve alum the size of a walnut (a good heaping tablespoon full) in boiling water and cover pickles again. Let stand another 24 hours. Drain well.
- Prepare Dressing (brine) I normally double the recipe to have enough brine at the end.
- 2-1/2 pints white vinegar (5 cups)
- 6 cups white sugar
- Large handful of pickling spice tied in a cheese cloth bag
- Bring to a boil and pour over cucumbers. Let stand for 24 hours.
CRANBERRY SALAD
By Sube
Combine salad greens, feta, pine nuts, onion and cranberries together in a salad bowl
- 4 cups salad greens
- 1/2 cup feta cheese, crumbled
- 1/4 cup pine nuts, toasted
- 1/4 red onion, sliced
- 1/2 cup dried cranberries
- Dressing
- 1/3 cup olive oil
- 1 tbsp red wine vinegar
- 2 tbsp maple syrup
- 1 tsp Dijon mustard
- salt & pepper to taste
UNSTUFFED CABBAGE ROLLS
By Sube
In a large skillet, heat olive oil over medium heat
- 1 1/2 to 2 pounds lean ground beef
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 small cabbage, chopped
- 2 cans (14.5 ounces each) low sodium diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
CHEESY BAKED DIP
By Sube
Mix first seven ingredients together and put into the hollowed out bread loaf
- 8 oz. sour cream
- 8 oz. cream cheese
- 16 oz. cheddar cheese, grated (sharp or mild)
- 4 oz. chopped green chilies
- Green onion (suit your own taste)
- 1 c. chopped ham
- 1/2 pound chopped bacon
- 1 round bread loaf, hollowed out
AMBROSIA SALAD ( 5 CUP SALAD)
By Sube
Mix together and set in fridge - does well made the night before serving
- 1 cup sour cream
- 1 cup cube pineapple, drained
- 1 cup mandarine oranges, draine
- 1 cup coconut, fine shredded
- 1 cup small marshmallows
OVEN BREAKFAST
By Sube
Pour into grease 9x13x2" pan
- CHEESE SAUCE:
- 2 tablespoons butter, melted
- Sir in 2-1/2 tablespoons flour
- Add 2 cups milk slowly. Cook until thick.
- Add 1/2 teaspoon salt and 1/2 teaspoon pepper and 1 cup cubed cheddar cheese.
- Melt and set aside
- Saute 1 cup chopped ham
- 1/4 cup green onions
- 3 tablespoons butter
- Add 1 dozen beaten eggs and cook until set.
- Add 1 can drained mushrooms.
- Add cheese sauce, mix and stir
CREAMY BEEF AND POTATO BAKE
By Sube
In skillet, melt 2 tbsp. of the butter and oil
- 3 potatoes, peeled and thinly sliced
- 1/4 cup butter, divided
- 2 tbsp. vegetable oil
- 2 zucchini, sliced
- Sliced Mushroom (optional)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 onion, fined chopped
- 3 cloves garlic, chopped
- 1 tsp. Italian Seasoning
- 1 lb. lean ground beef
- 1/2 cup tomato pasta sauce (125 ml)
- 2 cups Milk, divided
- 1/4 cup all-purpose flour
- 1-1/2 cups grated cheddar cheese
- Preheat oven to 375 F.