Delicio Recipe List

Don't laugh now....when I was a child in the beautiful Blue Ridge Mountains of North Carolina, the return of cool Fall weather definitely meant that 'hog killing' time was not far away. My grandmother, 'Mama Joe' to all of the grandchildren, always requested the brains of the dead critters to mix with her breakfast scrambled eggs. Of course all of the little ones turned up their noses and ran from the kitchen when she was preparing this favorite dish of hers. Her logic behind this 'strange happening' was that eating the brains of the animal would in turn help to make her smarter, and yes, she was a very smart woman. So just maybe you might want to be standing at the front of the line the next time 'hog killing' season spins around.  12 ounces cleaned pork brains 1/4 cup flour 1 tsp. baking powder 1 big egg salt & pepper to taste Vegetable oil for frying 6 to 8 quality hamburger buns Wash the brains in pieces under cold running water, removing as ...

What is not to love about the deliriously perfect pairing of artichoke and lobster? File this wonderful recipe away for that 'rainy day'. 16oz. cream cheese~softened 2 cups mayonnaise 12oz. frozen canned lobster-thawed & drained 1 (14oz) can artichoke hearts-drained & chopped 1 1/2 cups grated Parmesan cheese 2/3 cup chopped sweet onion Blend the cream cheese and mayonnaise in large bowl until smooth. Shred the lobster with your fingers, discarding any cartilage. Add the lobster, artichoke hearts, Parmesan cheese and onion to the mayonnaise mixture, mixing well. Spoon into a 2-quart baking dish, bake at 375 degrees for 30 to 40 minutes or until bubbly and heated through. Serve with crackers and fresh veggies. Yield: 14 to 16 servings COOKS NOTE: You may substitute 12oz. imitation crab meat or canned crab meat, drained, for the frozen canned lobster. While frozen lobster is expensive, it really makes this dish outstanding. "I never met a lobster I didn't love!...

I simply adore mustard of any kind! Homemade mustard rings my bell though...loud and clear. This marvelously pungent version is a snappy addition to any variety of foods such as sandwiches, hot dogs, chicken, pretzels...you name it, I like mustard on it. French fries, steak, corn dogs...you have the idea now. Be sure and try this recipe if you are a mustard lover too. You will be so glad that you did. 2 (2 oz. cans) dry mustard 1 cup apple cider vinegar 3 eggs 1 cup sugar Soak the mustard in the vinegar in a bowl for 6 hours or longer. Mix the eggs and sugar in a double boiler. Add the mustard mixture and mix well. Cook over boiling water until the mixture is of a spreadable consistency. Pour into hot sterilized small jars. Store, covered, in the refrigerator. Yield: 6 small jars  The kingdom of heaven is like to a grain of mustard seed, which a man took, and sowed in his field: / Which indeed is the least of all seeds: but when it is grown, it is the greatest among herbs, an...

Another recipe from my cousin Katy, who is also the organizer of the dinner group I belong to. Katy's cooking never fails to please. Anyway, Katy made a batch of these cowboy cookies the other night, and I had to have the recipe! Who doesn't love a good oatmeal chocolate chip cookie? Cream together: 1 cup butter 1 cup brown sugar 1 cup white sugar 2 eggs Add dry ingredients: 2 1/4 cups flour 1 teaspoon salt 1 teaspoon soda 1/2 teaspoon baking powder Add other ingredients: 1 teaspoon vanilla 1 1/2 - 2 cups chocolate chips 2 cups rolled oats Heat oven to 350 degrees. Drop onto greased baking sheet and bake for 8 minutes. Makes about 5 dozen cookies. You can also roll the dough in plastic wrap and store in the fridge. When you want to bake them, cut off slices and bake them.

Srivalli chose authentic mango pickle recipe from Punjab for Indian Cooking Challenge for June. Simran shared her mother's recipe with us. This typical mango pickle is most popular in Punjab, where raw mangoes are soaked in oil with fennel seeds, nigella seeds, mustard and other spices. Two types of measurements were provided, one for 5 kgs of mangoes and the other one for 1/2 kg of mangoes. Here is the recipe with 500 gms of mangoes. I followed the recipe as per measurement, only I added whole red chiilies to enhance the flavour and also coz I like my pickle spicy. Ingredients: Mangoes: 500 gms Mustard Oil: 50 ml Spices: Salt: 70 gms Fenugreek seeds: 10 gms Nigella seeds: 5 gms Fennel Seeds: 10 gms Black pepper corns, whole: 5 gms Turmeric powder: 10 gms Red chilli, whole: 6-8 Sugar: 1/2 tsp Method: Wash the mangoes, wipe dry and cut them in slightly large cubes. Spread them on a flat surface and dry in the sun for 2 - 3 hours. Select a ceramic jar / glass jar to store the pick...

This won't surprise anyone who knows me, but there are frequently times when I don't want to put hardly any effort at all into whipping up a meal or a snack. I'm either lazy or in a hurry. And I just want something that is tasty and that requires a minimum of effort. Below is a list of some of the things I like to eat in such circumstances. Favorite quick meals --IKEA Swedish pancakes with maple syrup, fresh fruit, powdered sugar, and a little whipped cream --Grilled cheese sandwich --Egg salad sandwich --French toast --Cold cereal --Egg in a basket --Bagel and cream cheese --Rotisserie chicken --Pizza --Hot dog Favorite quick snacks --Frozen fresh blueberries --Graham crackers and milk --Ritz crackers and flavored cream cheese (chive and onion or garden vegetable) --Toast and apricot jam --Fresh tomatoes with homemade salad dressing --Clementines --Grapes --Chocolate milk What do YOU like to eat when you are feeling like the last thing you want to do is cook?

Gazpacho is a cold, tomato based soup I make only in August when the summer vegetables are at perfection here in Michigan. But, you can make it any time of year using canned tomatoes which are packaged during prime ripeness. I just like to keep it special for August... plus it's kind of messy to make and requires lots of chopping. Gazpacho Soup 3 large red ripe tomatoes 1 sweet red pepper 1 cucumber peeled 1/2 bag of baby carrots 1/4 cup finely diced red onion Italian dressing 1 TBS. red wine vinegar 2 heaping TBS. tomato paste fresh cilantro fresh flat leaf parsley The key to the soup is the tomato base. Start with the ripest tomatoes you can find.  I like to buy from my local farmer's market for the best tomatoes. Cut out the stem area and cut the tomato into fourths. I use Good Seasons Italian dressing that you mix up FRESH. The taste is much...well, FRESHER than bottled dressings. One tomato at a time...puree the fourths in your food processor or blender. Add one...

I have decided it's time I eventually got round to posting  a summer recipe, this is a great recipe for the summer and is called chocolate pots duet because they work so well together and work in perfect harmony.I only tried this dish a few weeks ago and I have to admit it was really good it can be accompanied with brownies or cookies or any selection of your favourite fruits for dipping Strawberries, Bananas,Kiwi fruit the list is endless and I'm sure you all have your own preferences so without further ado here is the recipe i hope you all enjoy. Ideal for this hot summer  Ingredients Brownies 140g unsalted butter 200g dark chocolate 200g light muscovado sugar 2 tsp vanilla extract Pinch of salt 3 eggs 85g plain flour Chocolate and cream liqueur pot 140g dark chocolate 142ml carton whipping cream 5 tbsp Baileys cream liqueur 250g carton of mascarpone Chocolate and olive oil mousse Chocolate And olive oil mousse 200g dark chocolate, melted 115...

This is my modified version of a recipe from Maceys. My modifications are in blue . 3 lbs boneless, skinless chicken breasts  I used country style pork ribs. I think a beef or pork roast would work too. Why not? 1 18 oz bottle BBQ sauce 1/2 cup Italian dressing or 1/2 packet Italian seasoning mix plus 1/8 c. vinegar. (Dry seasoning is like 20 cents and makes 1 cup of dressing.  There's plenty of fat in the meat so I omitted the oil from the packet directions and used half the vinegar required). 1/4 cup brown sugar 2 Tbs Worchestershire sauce Place meat in crockpot.  In a bowl, mix BBQ sauce, Italian seasoning and vinegar or 1/2 cup Italian dressing, brown sugar and Worchestershire sauce.  Pour over chicken. Cover and  cook 3-4 hours on high or 6-8 hours on low. (I cooked my ribs on high for 6 hours) Shred meat with 2 forks.  While you're shredding the meat, pour the liquid from the crockpot to a saucepan and bring to a boil to re...

I stole this recipe from my friend Kirsta's food blog, Tastes like Silveys .  (And in the spirit of full disclosure, I also stole the idea of a family food blog from her as well.)  Everything I've made from her blog is delicious and are the type of things that people that like food but don't like complicated cooking actually make. Check out their other recipes and let me know if you find anything else tasty. I especially liked this. Sweet Lime Enchiladas 4 chicken breasts, cooked & shredded 1 12-15 oz. bottle salsa verde 1/3 cup honey 1/4 cup lime juice 1 TBSP chili powder 1 tsp garlic powder 1/4 tsp salt 1 cup heavy whipping cream 8-10 flour tortillas 5 cups shredded monterey jack cheese In a large bowl; whisk together honey, lime juice, chili powder, garlic powder and salt. Add shredded chicken to the lime mixture. Let sit 10 minutes. In a 9�13 pan pour 3/4 of the salsa verde bottle to cover the bottom of the pan. Set aside the remainder s...

1 sm. chuck roast, cut in thin, sm. pieces 1 tbsp. oil 2 to 3 cloves garlic, crushed 3/4 c. soy sauce 2 c. beef broth 1 to 2 tbsp. splenda 1 lg. head broccoli, cut up 6 to 8 carrots, cut up 1 lg. can sliced mushrooms 3 tbsp. cornstarch & 1 c. water Heat oil and garlic in wok until garlic turns light brown around the edges. Then put in beef immediately and stir until brown. Then add soy sauce, beef broth, sugar and juice from mushrooms. Stir and simmer 15 to 20 minutes.Add cut up broccoli, carrots, and mushrooms. Stir into beef mixture. Cover and simmer 5 minutes. Stir once or twice. Take 1 cup water and stir in cornstarch. Add to stir fry to thicken.  You can serve this over rice. For those in your family eating low carb, or if you are trying to be careful with the carbs, use low carb noodles or just eat it plain.

2 cups flour 3/4 cup sugar 3/4 tsp baking soda 1/2 tsp salt 3 very rupe bananas, mashed well 1/4 cup plain yogurt (I've used milk when I didn't have yogurt) 2 large eggs, lightly beaten 6 tbsp butter, melted and cooled 1 tsp vanilla extract 1 1/4 cup walnuts, toasted and chopped coarse (I left those out for obvious reasons) Preheat oven to 350. Grease and flour a 9x5-inch loaf pan; set aside. Whisk flour, suagar, baking soda, and salt toegther in large bowl; set aside. Mix the mashed bananas, yogurt, eggs, butter and vanilla together with wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Fold in the walnuts. Scrape the batter into the prepared loaf pan and smooth the surface with a rubber spatula.  Bake until loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack...

Easy. Cheap. Marginally healthy.  Need I say more? 5 eggs 1/4 cup flour 1/2 tsp baking powder 1/4 cup butter melted (I used oil) 1 (7 ounce) can of green chilies (I just used a 4 ounce can) 1 cup cottage cheese 1/4 cup chopped onion (I would use less) 1 tbsp butter 1 cup shredded Monterey Jack cheese Beat eggs lightly in large bowl. Stir in flour and baking powder. Add the 1/4 c melted butter, chilies, and cottage cheese. Saute onion in the 1 tbsp butter; add to mixture, along with cheese.  Combine just until blended.  Pour mixture into a greased 9x9-inch baking dish or pie plate and bake at 400 degrees for 15 minutes.  Reduce heat to 350 degrees and continue baking about 30 minutes. Cut into small squares or wedges and serve hot. Makes 6 servings.  (We ate this with corn tortillas.) From The Essential Mormon Cookbook