Delicio Recipe List

GUEST BLOGGER: Charlotte (The original recipe comes from Cooking Light [January 2008]; Charlotte's comments are in italics) This Cuban stew is made by braising beef until it can be shredded--thus the name (translated as "old clothes"). Serve with tortillas and pass the hot sauce on the side for those who like it fiery ( Cholula goes perfectly with this dish!!! ). Because the meat is shredded, it's also suitable for tacos and burritos. I enjoy it over Cal Rose rice (a short grain rice available at most grocery stores) and black beans, topped with tomatoes, avocados, and chopped cilantro. Hold the cheese and sour cream. Although we tend to put cheese and sour cream on all Hispanic food, this tastes much better without. I usually double the recipe then divide and freeze the leftovers. When I double the recipe, I don�t double the peppers and onions because the amount called for can be overwhelming for the dish. When I make a single recipe I double the spices, and when I ...

In my time I have made many different types of potato salads. The old stand-by of boiled potatoes paired with mayonnaise, mustard, onions, pickles and boiled eggs...New potatoes with bacon, cheese, and Ranch dressing...Mustard potato salad which was my Aunt Nan's recipe that I have never been able to make taste like hers...that is just to name a few, but recently I ran up on this version in an old church cookbook and made a run of it and my husband Larry has given it his highest rating. It is delicious. Creamy..dreamy..and tasty as all get out... Prepare a pot of mashed potatoes just like you always do adding milk, butter, salt and pepper. Add to this several globs of mayonnaise and  a healthy squirt of mustard. Chop up a dill pickle (or whatever pickle you have or like), some sweet onion, about 4 hot boiled eggs, and more salt and pepper to taste. Chill well in the fridge or just dig right in... "I never met a potato salad that I did not like."~Adele Forbes

Steven is one of my best buds on Facebook and he is all the time posting fabulous pictures of the food he cooks. He was very kind to share one of his favorite cookies with me and so I wanted to share it with you. Enjoy!                                                                                                                              Beat together until fluffy: 1 lb. bu...

And the story goes: We were sittin' on the back deck, enjoying one of the first days of spring with a delicate piece of smoked salmon for the evenings appetizer and who should appear but our new found friend and neighbor, Richard Rink of Edgemont Road; a true connoisseur of the goodness of the earths bounty. The subject of cocktail sauce came up and I enlightened him of my 'secret ingredient'...none other than horseradish...and lots of it! "Horseradish", he said. "Girl, I can show you some horseradish." As quick as a wink he was gone with a promise to be right back, and back he came with a jar of home-canned horseradish in all its glory. It was a first for us and it did not take long to be addicted for life. With one of those 'thin wheat crackers' in hand we placed upon it a bite of salmon, a dollop of ketchup, and a healthy spoonful of this special horseradish...a gift from nature. It took no time at all for our eyes to start runnin' along w...

I realize that many people are probably still coming down from the massive sugar high that is the Christmas holiday, but I wanted to try this recipe while mint M&Ms are still available in the grocery stores. I don't know if it's different elsewhere, but around here, the mint variety are only available around Christmas time. In any case, these cookies are very tasty. They are also delicious if you prefer to use regular M&Ms instead of the mint variety. Or if you are looking for another M&M chocolate chip cookie recipe, here is another I recommend. By the way, this mint M&M cookie recipe was passed along to me by my friend Becky Watts Dean. 1 cup brown sugar 3/4 cup white sugar 2 eggs 1 cup butter, softened 1 teaspoon vanilla 3 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cup semisweet chocolate chips 1 Package Mint M&Ms Cream brown sugar, white sugar, and butter. Then add eggs and vanilla. Combine with flour, baking soda, and salt. Once the doug...

This festive season is never complete without a slice of Tutti Fruitti cake or a rich Fruit cake. Tutti frutti is basically an Italian confection made with sliced fruit which has been candied or dried to preserve it. In Italian, ?tutti frutti? means ?all fruit, where a varied fruits like pineapple, papaya, mango, apricot, and grapefruit are used. All of the fruits are diced fairly small and often brightly colored with various dyes to make it more visually appealing. As far as I can remember, in my childhood days, there were some great bakeries in New Market like The Jewish confectioner "Nahoum's" and Imperial Cake shop. Though curently there are several cake & bake shops in Kolkata, I still reminisce the drooling fruit cake, plum cake and rum balls of Nahoum's and it was a must to have them during the Christmas and New Year's time. Here is the recipe of preparing a simple and easy Tutti Frutti Cake at home. Ingredients: Refined Flour / Maida: 250 gms Eggs: 5 B...

My sister Amy brought this dip to our family's Christmas Day brunch this year, and I really liked it. 2 8-ounce packages of cream cheese, softened 1/2 cup chopped green onion 1 20-ounce can crushed pineapple, drained Chopped pecans Mix the first three ingredients together in a small serving bowl. Garnish with chopped pecans. Serve with crackers.

This is the creamiest peanut butter fudge that I ever did have the pleasure of meeting up with. I took a whole plate of my homemade Christmas goodies to one of my neighbors and the lady of the house went right for the fudge. There were four pieces of fudge on the plate and after the first piece she took another, ate it, then took the third piece and was rolling her eyes around and uuhhing and aahhhing and then looked over at her husband who was watching her and said, "if you want that last piece you had better put it in your mouth." I wanted to roll on the floor laughing but I held my composure. So if you want to make someone happy who loves peanut butter fudge be sure and try this recipe. It is easy to make and a real keeper.                   2 1/2 sticks real butter (10 oz.) 1 1/4 cups smooth peanut butter pinch of salt 1 1/2 teaspoons vanilla extract 4 1/2 cups powdered sugar, sifted Butte...

Every holiday my mother made her famous CLAM DIP. It was so tasty, it was the only thing we ate on New Year's Day while playing family games. Mom's Famous Clam Dip 1  8 oz. block of cream cheese 1 can minced clams & the clam juice 1/2 tsp. garlic powder 2 Tbs. Worcestershire Sauce Open the can of minced clams. Leave the lid on and drain the clam juice into a bowl and set aside. In a medium mixing bowl, beat together the cream cheese, garlic powder and Worcestershire Sauce. Add clam juice until you get the dip thickness you prefer. I usually add about half the clam juice. Beat until smooth. Stir in the minced clams with a spoon. Best when refrigerated for at least one hour to meld flavors. Serve with wavy potato chips People will plant themselves by this dip and it will be GONE! I have to make FOUR-times the recipe at Christmas and New Year's.

And now for something completely different. An easy and healthy snack. Beet chips. Like potato chips but with beets instead of potatoes, and baked instead of fried. As mentioned in a previous post, I've discovered as an adult that I do in fact like beets. And this is a different way to eat them. The idea for this came from a chef at a local restaurant called Communal. I don't think they serve this snack at the restaurant, but I did find the recipe on their blog. According to the blog , "All you do is peel some raw beets and slice them as thin as possible. You really need a mandoline for this. Then place them on parchment paper on a baking sheet and sprinkle some sea salt on top. Bake them at 300 degrees for about 30 minutes. That�s it!" I tried these today, and although the chips aren't as crispy or as addictive as potato chips, they were a nice change of pace for a snack. Plus I really like the color. I'm going to try another batch tomorrow and maybe brush th...

Mildred is my mother-in-law and she always made the best yeast rolls this side of heaven. I received a 'special request' for this recipe and was happy to oblige the requester. Be sure to have some good butter on hand when these gems come out of the oven!                                       1 pkg. yeast or 1 yeast cake 2 to 3 tablespoons warm water 5 cups plain flour 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon baking soda 1 cup shortening 2 cups buttermilk Dissolve yeast in water. Stir flour, sugar, baking powder, salt, and soda together; cut in shortening. Stir in yeast mixture and buttermilk. Roll out on floured board, cut into biscuits; brush with melted butter. bake at 400 degrees for 10 to 12 minutes or until golden brown. NOTE: Dough will keep in refrigerator for several day...

Bite into one of these tasty little morsels and your taste buds will do the 'happy dance'! As my hero Justin Wilson use to say...'I gar-on-tee it.                                             1 (12oz.) pkg. vanilla wafers, crushed ( I put them in a large zip-lock bag and beat them with my meat mallet) 1 (1 lb.) pkg. confectioners sugar 1 cup chopped pecans 1 (6 oz.) can frozen orange juice concentrate, thawed 1 stick butter, softened 1 cup flaked coconut                                           Mix the vanilla wafers, confectioners sugar and pecans in a bowl. Add t...

Years ago, I decided I hated cooking up a big meal for extended family on Christmas Eve. That's when I began our French Onion Soup tradition. I serve this every Christmas Eve and everyone brings appetizers and sweets. I make this several days ahead and serve it again on New Year's. I serve up to 30 people with this whopper recipe, but you can cut it in half or fourths for less people. French Onion Soup for 30! 10 large yellow onions sliced. 1/4 cup sugar 2 Tbs. Dijon mustard 3-4 Tbs. Worcestershire sauce 5  32-oz. cartons beef broth Provolone cheese discs Garlic or onion flavored croutons Start by peeling the onions. Cut them into fourths... And slice in a food processor. For years, I sliced these by hand and CRIED A LOT!!! If you must slice them by hand, place a cutting board in your sink and slice onions under cold running water to cut down on crying. Do this in batches. While you're slicing the onions, have a stick of butter melting in a large stock pot over medium heat....

I love these simple meringue cookies you can make for any occasion. I make them at Christmas, but they would also look pretty with pastel sprinkles at Easter. Meringue Cookies 4 egg whites 1 tsp. vanilla 1/4 tsp. Cream of Tartar pinch of salt 1 cup sugar sprinkles Preheat oven to 250-degrees. Line cookie sheets with non-stick foil. In a large mixing bowl, beat egg whites, cream of tartar, salt and vanilla on medium. Beat until mixture forms soft peaks like this. Turn mixer to high and slowly add the sugar. Beat until the mixture forms stiff peaks like this: Drop by heaping teaspoon onto the foiled cookie sheets. Place about 2 inches apart, and add sprinkles or colored sugar. Bake for 40 minutes. Cool for three minutes before removing from cookie sheet and allow to cool. They will be hard to the touch, but soft on the inside. When cooled, these cookies are crispy on the outside and deliciously chewy on the inside. Warning: They are addicting!

My sister-in-law Mary Jo gifted us with these delicious pretzels one Christmas and we've been making them ever since. These are fast, easy, fun and NO BAKING! I buy melting chocolate at our local cake decorating supply store, but you can use regular chocolate chips. Line a deep bowl with waxed paper to save on clean-up later. Fill with white or dark chocolate chips and microwave on high for one minute. Stir thoroughly and microwave for another 15-seconds. Stir again. Continue this process at 15-second intervals until chocolate is smooth like this. (Do NOT microwave for longer than 15-second intervals!) I have burned the entire batch by being impatient and destroyed expensive chocolate. Set out long strips of waxed paper on your kitchen table. I buy these braided twists at Sam's club, but you can use smaller, shaped pretzels, too. Dip each pretzel halfway into the chocolate then plop onto the waxed paper. While still melty, add your favorite holiday sprinkles. Your kids will LOV...