Delicio Recipe List

Do recipes make you a better cook? The link will take you to a very good article that covers that subject. I think he brings up a lot of interesting points. Recipes are of course both necessary and unnecessary. Just like maps, to borrow a bit from the article. I can get to Canada without a map. But if I want to go to a certain place within Canada, I need a map, or someone that can go with me and show me the way. I don't need a recipe for meatloaf. But if I want to make meatloaf just like the meatloaf you made last night, I need to know what you put in it. If I want to make Hammelman's Vermont sourdough bread, I better have a sourdough starter, a recipe, and the know-how to follow it. (See picture at top of page) and, An article that discusses the best kitchen tool of all. Your hands. He mentions watching his grandmother's hands as she worked in her kitchen. I too, remember with fondness watching the hands of my elders as they worked in the kitchen. Daddy's hands, whi...

The hardest part about making your own lard is not the making, but the getting. Of the pork fat. For myself, its a drive to Amarillo, to Edes Meats . Which is ok really because there's always a few other things I like to get while I'm there. Steaks, sausages, cheese, everything is good at Edes Meats. They make THE BEST jerky. You will need a source of pork fat. Some people like to buy fat from certain areas of the animal to make lard for different things. I hear the fat from around the kidneys makes the best lard for pastries. But I'm not a pastry maker. So I'm not picky about what kind of pork fat it is. Just good clean pork fat. By clean I mean free of meat. If there is meat still attached to the fat, you will want to trim it off. I usually use about 8 pounds of pork fat on a lard making day. From Edes, it comes frozen. You will want to thaw it partially. But if its left a little icy, its much easier to work with. You need room to work and a good sharp knife. An apr...

This recipe, with some very minor variations, has been making the rounds on the internet recently, especially on Pinterest. And after having made them myself this afternoon, I can see why. They are tasty--thin, delicate, lemony, and buttery. I'll be making these again for sure. Some variations I've seen suggest topping the cookies with a lemon glace and/or crushed Lemonheads candy. Another person substituted lime juice and zest for the lemon. These variations sound delicious, and I'll give those a try in the near future. 1/2 cup butter, softened 1 cup granulated sugar 1/2 teaspoon vanilla extract 1 large egg 1 to 2 teaspoons freshly grated lemon zest 1 tablespoon freshly squeezed lemon juice, from about 1/2 lemon 1/4 teaspoon salt 1/4 teaspoon baking powder 1/8 teaspoon baking soda 1 1/2 cups all-purpose flour 1/2 cup powdered sugar Preheat oven to 350 degrees. Line rimmed baking sheets with parchment or spray lightly with cooking spray. Cream butter and sugar together unti...

This is something a little different, but still very comforting, like meatloaf just is! 3/4 cup crushed tortilla chips 1 cup salsa 1 medium onion, diced 1 clove minced garlic 1 egg 1 T. chili powder part of a small can of diced green chilis dash cumin Mix above together well, them mix in 1 1/2- 2 pounds hamburger. Place in loaf pan. Bake in 400* oven for 1 hour, or until done. I like to take it out of the oven just as its about done and pour off the grease. At this time you can throw a little grated cheese on the top of it and pop it back in the oven until its melted.

IMPORTANT EDIT:** These biscuits are even better if you use only butter, the texture/consistency does not seem to be afftected, but the taste with using only butter is greatly enhanced! . Recently I wrote a post on my opinion of the different varieties of biscuits available. Today, I will give you the recipe I have come to believe is about as near to perfect home-made biscuits as there is. I'm pretty sure that if an English teacher would read that last sentence, it would have a lot of red marks all over it. Sorry. Here's how you whoop up a batch of biscuits! You won't be needing a pastry blender. You sure don't need to get the food processor out! Biscuits = SIMPLE! You need a nice bowl. I use one that came from the second hand store and used to belong to an old mixer. The bowl made it to the second hand store, but the mixer did not. The bowl is heavy white glass and is wider than it is tall, which I like because it lets me get my hands in there to work the fat into the ...

Pinterest is turning out to be a great source for new recipes, and that's where I found this one. Yummy White Chicken Enchiladas! And I used a store-bought rotisserie chicken to make this even easier. The recipe comes from Joyful Mama's Kitchen . 10 soft taco shells 2 cups cooked, shredded chicken 2 cups shredded Monterrey Jack cheese 3 tablespoons butter 3 tablespoons flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chillies 1. Preheat oven to 350 degrees. Grease a 9 x 13 pan. 2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. 3. In a saucepan, melt butter, stir in flour and cook for 1 minute. Add broth and whisk until smooth. Cook over medium heat until thick and bubbly. 4. Stir in sour cream and green chilies. Do not bring to boil, you don't want curdled sour cream. 5. Pour over enchiladas and top with remaining cheese. 6. Bake 22 min and then under high broil for 3 min to brown the cheese.

If you want biscuits, you have several choices. You can have biscuit mix biscuits, whompin' (canned) biscuits, frozen biscuits, or you can make them from scratch yourself. Of the store bought varieties, I personally like whompin' biscuits for taste. I am not a fan of dry biscuit mixes, for making biscuits or anything else for that matter. I soured on the taste of bisquick years ago. Not that I consider whompin' biscuits to be really biscuits. They are good , don't get me wrong, but to me they are not really biscuits. Although I'm not quite sure what they really are. But they are good in a pinch when one wants something like biscuits. They are especially good fried . Peel the can, whomp in on the counter, separate the biscuit-like thingies, and fry them gently in a small amount of butter. Yummy. I have had the frozen biscuits, and they are good, but I like to avoid some of the questionable ingredients in processed foods. The good news: really good homemade biscui...

I just mixed these up for my kids for when they get home from school today. They were super easy and because I am such an awesome baker...I messed one up taking the pan out of the oven as a result I had an ugly one to "sample". They are yummy. I didn't make homemade frosting because I am lazy and I find that the butter cream flavor in the tub is sufficient. So give em a whirl :) Tip...when they are barely out of the oven and still super hot, I took a butter knife and cleaned up the shape a little so the heart shape was a little more precise. Strawberry Heart Oreo Cookies 1 package of strawberry cake mix 2 eggs 3/4 cup of shortening Frosting: 8 oz. cream cheese 1/2 stick of butter, softened 2 tsp. vanilla 4 c. powdered sugar Instructions Mix together. The dough will be pretty stiff- it�s supposed to be that way. Roll into balls. Place two next to each other. Pinch the bottom to create a heart. Bake at 350 degrees for 8 minutes. Immediately transfer to a ...

Here is a wonderful dip that you can take to the bedroom with you tonight and feed to your lover. It is low in carbs, calories and sugar-free....ENJOY! 8 oz. cream cheese-fat free if that's what you need-softened 8 oz. plain Greek yogurt-again, fat-free if so desired 8 oz. crushed pineapple-drained 1/2 cup Splenda  Process all until smooth. Cover; chill. Serve with assorted fresh fruit. Love - a wildly misunderstood although highly desirable malfunction of the heart which weakens the brain, causes eyes to sparkle, cheeks to glow, blood pressure to rise and the lips to pucker. _Anon

I've said many times before that homemade salad dressings are well worth the extra (often minimal) effort it takes to make them. And here is yet another dressing to prove my point. This delectable recipe comes from Mark Magleby, both a friend and cook extraordinaire. It's a poppy seedless poppy seed dressing ;-). Whether in a tossed salad, a shrimp salad, or drizzled over avocado and orange slices, this dressing is a huge winner. 1 1/2 cups sugar 1/2 red onion, roughly chopped 2/3 cup red wine vinegar 2 tablespoons Dijon mustard 2 teaspoons salt (add more after tasting) Fresh ground pepper to taste 2 cups canola or other light oil Puree onion and sugar together in a food processor. Add remaining ingredients and puree until emulsified. Makes approximately 1 quart. (adapted from Melba Susannah Robison Allen�s Poppyseed Dressing)

This sweet spread is fabulous on toast, scones, or cornbread. 1 pound butter, softened 1/3 cup honey 3/4 teaspoon ground cinnamon 1 teaspoon vanilla extract Combine ingredients in an electric mixer and blend at medium speed for about 5 minutes. Chill.

Chicken enchiladas with green chili sour cream sauce. This was so easy to make and delicious. Justin wanted it spicier so next time I'll add jalepenos to the sauce. I also added a can of white beans to the filling because I add beans to anything I can. 8-10 flour tortillas 2 cups cooked, shredded chicken 2 cups shredded Monterey Jack cheese 1 can white beans 3 Tbsp. butter 3 Tbsp. flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chillies 1. Preheat oven to 350 degrees. Grease a 9x13 pan 2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. 3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. 4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. 5. Pour over enchiladas and top with remaining cheese. 6. Bake 22 min and then under high broil for 3 min to brown the cheese.

I'll just come right out and tell you that this is one of the best dessert pies EVER and the list of ingredients is only 4 items long. So go ahead and make 2 or 3 or 4 or more....stick them in the freezer and then you'll have extras to share with your family and friends...they'll be so very glad that you did! Everyone that I have served them to wants more..more..more.. That is my 9 year old grandson Kris with his head sticking up out of the sand in the beach pictures. He is a hoot and a half and a very good big brother to his little 2 year old sister, Karlie. He likes to help out in the kitchen and loves oysters and mussels like nobody's business. Every time we journey to the coast he begs for us to bring him some oysters back and we always try to accommodate him when the oyster season is 'in'. Oysters are his favorite food and for some reason that just happens to crack me up. He hasn't partaken of the pie yet, but I know that when he does he will be one hap...

I made these for our "Super bowl party". Tyler loves lasagna but I really don't like making it. This was a great substitute. I was leary of the wontons, but it really worked out. Kenny liked it that I let them bake for awhile so the tops of the wontons got crunchy. And...I am lazy and I didn't make the sauce from scratch, I just used bottled pasta sauce. But this give you an idea of you can work with. There are additional pictures of how to put them together here . (makes 12) 12 oz raw ground turkey (I used a pound of hamburger, it doesn't matter) � tsp salt, divided � tsp pepper 1 cup chopped onion � cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided � tsp dried basil 1 � cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375�F. Heat a lar...

My sister Emily made these richly delicious bar cookies for a family home movie night recently. She found the recipe on Pinterest and then posted it on her blog . The oatmeal/chocolate/caramel combo is killer.Yum, yum, yum! The original recipe comes from here . 32 caramel squares, unwrapped 1/2 cup heavy cream 3/4 cup butter, melted 3/4 cup brown sugar, packed 1 cup flour 1 cup rolled oats 1 teaspoon baking soda 6 ounces semisweet chocolate chips Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from ...

A little over two years ago, I discovered Jim Lahey's no-knead bread recipe (which I blogged about here ), and I loved it so much that I've made it again and again since that time. I make it for family dinners, for friends and neighbors, and just for myself. It is so good, whether served with butter and jam, olive oil and balsamic vinegar, cheese, or whatever. It's also delicious toasted or made into French toast. As much as I love this recipe, I've also also wanted to tinker with it, to create something new. I've seen all kinds of interesting variations online, with add-ins including herbs, nuts, dried fruit, and even chocolate chips. But because I love the original recipe so much, I've only tried a few variations so far that I'm happy with. Actually, I also tried a whole wheat version that was a miserable failure. That loaf was virtually inedible. I don't know what I did wrong. Anyway, the first variation is simply a minor adjustment in the measurement...

I found this recipe on OurBestBites.com. They looked really good and relatively easy to make, but I got a little worried as I was making the chicken filling because it smelled a lot like tamales, and I HATE tamales. But the finished product was completely tamale free and delicious! Plus they're baked, not fried so they're healthy, right? Baked Creamy Chicken Taquitos 1/3 cup (3 oz) cream cheese 1/4 cup green salsa 1 Tbsp fresh lime juice 1/2 tsp cumin 1 tsp chili powder 1/2 tsp onion powder 1/4 tsp granulated garlic 3 Tbsp chopped cilantro 2 Tbsp sliced green onions 2 cups shredded cooked chicken 1 cup grated pepperjack cheese small corn or flour tortillas kosher salt I left out the cilantro because I hate cilantro. I used flour tortillas because I like them better. And I don't have kosher salt, so I just sprinkled them with regular salt. And we dipped them in our secret dipping sauce (sour cream and salsa mixed together). Heat oven to 425. Line a baking sheet with foil a...