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Recipes
Bread Pudding Souffle with Whiskey Sauce
By Cubby
Directions *Cook's Note: New Orleans French bread is very light and tender
- Butter, for greasing pan and ramekins
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- Pinch nutmeg
- 3 medium eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 5 cups New Orleans French bread, cut into 1-inch cubes (see *Cook's Note)
- 1/3 cup raisins
- 1 cup heavy cream
- 1/2 tablespoon cornstarch
- 1 tablespoon water
- 3 tablespoons sugar
- 1/4 cup bourbon
- 9 medium egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
Greek Lemon Chicken Soup
By Cubby
In a large saucepan, combine the chicken stock with 4 cups water, the carrot, celery, dill, shallot and 1/2 teaspoo...
- 4 cups chicken stock
- 1 small carrot, halved
- 1 stalk celery, halved
- 1 sprig dill, plus sprigs for garnish
- 1 shallot, halved
- Kosher salt
- 1 boneless, skinless chicken breast (about 6 ounces)
- 1/3 rounded cup orzo
- 2 large eggs
- 3 tablespoons fresh lemon juice
Summer Succotash Gratin
By Cubby
Preheat the oven to 425° and position a rack in the center
- 2 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil
- 1 small white onion, finely chopped
- 3 large garlic cloves, minced
- 1 large red bell pepper, finely chopped
- 3 cups fresh corn kernels (from 4 large ears)
- 1/2 pound green beans, cut into 1-inch lengths
- 3 cups cooked fava beans or frozen baby lima beans, thawed
- 1 teaspoon Aleppo pepper
- Salt
- Freshly ground black pepper
- 1/2 cup vegetable stock
- 2 tablespoons chopped basil
- 2 tablespoons finely chopped chives
- 1 cup heavy cream
- 2 large eggs, beaten
- 3/4 cup panko bread crumbs
- 4 ounces Gruyère cheese, shredded (1 cup)
Cheesy Refried Bean Casserole
By Cubby
Preheat the oven to 350 degrees F
- Butter, for greasing and frying
- 2 red bell peppers, chopped
- 1 medium onion, chopped
- 1 cup tequila
- 2 teaspoons chili powder
- 4 cloves garlic, chopped
- 2 jalapenos, chopped
- Kosher salt and freshly ground black pepper
- Three 16-ounce cans refried beans
- 2 cups grated Cheddar
- 2 cups grated pepper Jack cheese
Lemon Cake
By Cubby
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 1/2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 1/3 cup grated lemon zest (6 to 8 large lemons)
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed lemon juice, divided
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups confectioners' sugar, sifted
- 3 1/2 tablespoons freshly squeezed lemon juice
Mustard-Lime Dipping Sauce
By Cubby
Whisk mayonnaise, brown mustard, lime juice, honey, brown sugar, mustard powder, and Worcestershire sauce in a medi...
- 1/2 cup mayonnaise
- 2 tbsp spicy brown mustard
- 1 tsp fresh lime juice
- 1 tsp honey
- 1 tsp light brown sugar
- 1/2 tsp English mustard powder
- 1/2 tsp Worcestershire sauce
- Hot sauce
- Kosher salt
White Bean Chicken Chili
By Cubby
DIRECTIONSIn a 4-quart stock pot, add 1½ cans of BUSH'S® White Chili Beans, mash the remaining ½ can chili beans...
- 2 cans (15.5 oz) BUSH'S® White Chili Beans, undrained
- 1 can (10 oz) Rotel, undrained
- 1 can (14 oz) reduced sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1-2 medium jalapenos, seeded and diced
- 1 cooked rotisserie chicken, remove meat from bone and dice
Aromatic Swordfish Steaks
By Cubby
Karen Harris, Castle Rock, CO, Cooking Light MAY 2006
- 3/4 cup plain yogurt
- 1 tablespoon Jamaican jerk seasoning (such as Spice Islands)
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 4 (6-ounce) swordfish steaks (about 3/4 inch thick)
- Cooking spray
Mustard Cream
By Cubby
Mix all ingredients and refrigerate a least 1 hour before serving
- 2/3 cup mayonnaise
- 1/4 cup heavy cream
- 1 tbsp. lemon juice
- 1 tbsp. whole grain mustard
- 1 tbsp. mustard powder
- 1/2 tsp. Worcestershire sauce
- S & P
Grilled Zucchini and Leeks with Walnuts and Herbs
By Cubby
Prepare grill for medium-high heat
- 1/3 cup walnuts
- 1 garlic clove, finely grated
- 2 tbsp fresh lemon juice
- 5 tbsp olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
- 2 large zucchini (about 1 lb.), halved lengthwise
- 1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems