Delicio Recipe List

This is our family's very favorite Chex mix. Sometimes it's kind of hard to find the Chocolate Chex and when I finally do, our youngest daughter likes to eat it, but she's always asking me when I'm going to make this again. I made it last week to take to a friend that allowed us to view the local parade from her yard. I hope she liked it as much as our kids enjoyed the little part that we kept! This recipe was on the box when they first came out with the Chocolate Chex, but I noticed that it isn't any longer.  Chocolate Chex Caramel Crunch 8 Cups Chocolate Chex cereal (pretty much the whole box!) 3/4 cup packed brown sugar 6 Tablespoons butter or margarine 3 Tablespoons corn syrup 1/4 teaspoon baking soda 1/3 cup white vanilla baking chips Using a large microwavable bowl, place cereal and set aside. Line a baking sheet with parchment or waxed paper. Use a 2-cup microwavable bowl or measuring cup for the brown sugar, butter and corn syrup. Microwave uncovered on High...

An 'All-American Comfort Food' you can prepare ahead of time, and it's in 4 mini loaf pans so you can choose to serve 2 to 8 people. Meatloaf freezes very nicely too for those with smaller families. Also, feel free to prepare this recipe using  lean ground beef, pork, moose, elk, caribou, etc... Prep: 15 Mins. Bake: 50 Mins. Servings: (8-12) | Yields: (4 Mini Loaves) INGREDIENTS Veggies and seasonings: 1 tablespoon extra virgin olive oil � red onion, finely diced � red bell pepper, finely diced 1 teaspoon Italian herb seasoning � teaspoon garlic powder � teaspoon sea salt � teaspoon freshly ground pepper Loaves mixture: 1 lb. extra-lean ground venison 1 lb. ground venison sweet Italian sausage 2 large eggs, slightly beaten 1 cup Italian seasoned bread crumbs 1 tablespoon apple cider vinegar � cup milk � cup ketchup Topping (sauce): 2/3 cup ketchup 2 tablespoons dark brown sugar, packed 1-1/2 teaspoons yellow mustard METHOD Preheat oven to 350 degrees.  Line a baking sheet w...

These smashed potatoes are insanely delicious and a  perfect accompaniment  that doesn't require gravy,  although if you so choose they�re fabulous that way too... Prep:   10 Mins. Cook:  15 � 20 Mins. Servings: (8) INGREDIENTS 6 russet potatoes, peeled and chopped into 1� cubes 2 tablespoons unsalted butter � cup sour cream 1 tablespoon freshly-prepared bacon bits 1 tablespoon fresh chives, chopped � teaspoon pepper � cup shredded medium cheddar cheese METHOD Add potatoes to a medium pot, cover with cold water.  Add a lid to pot and bring to a boil, reduce heat to a gentle boil, setting lid slightly ajar and cook until potatoes are tender for about 15 to 20 minutes.  Drain, and add all remaining ingredients, except the cheddar cheese, and smash to desired consistency.  Using a spoon, fold in cheddar cheese. ~ Enjoy!

Ingredients Water � 5 tbsp Cocoa powder � 2 tsp Coffee powder � 2 tsp Cream � � cup Sugar � 5 tbsp Bread slices � 3 nos. Nuts & Raisins � for garnishing Plum � 1 no. Method Heat water with coffee powder, cocoa powder, 2 tbsp of sugar. Mix well. Keep it aside. Add in the bread slices into the mixture. Let it to absorb the watery mixture. In a bowl, mix the cream with 3 tbsp of sugar. In a tumbler, add in some of the coffee bread mixture. Then on top add in the cream sugar mixture. Again top it with the soggy coffee bread mixture. Top it with the cream and garnish on top with the sliced almonds, raisins and plum in the middle.

Ingredients Chicken boiled with salt and a little water sliced length wise into thin pieces � � cup Cabbage sliced length wise into thin pieces � � cup Onion sliced into thin pieces � 1 no. Capsicum sliced length wise into thin pieces � 1 no. Olive oil � 2 tbsp Salt to taste Lemon juice � 2 tbsp Method Mix all the above ingredients well and put in fridge to set and taste good. Serve cold when needed.

Ingredients Frozen Green Peas � � cup Cream � � cup Salt to taste Method Cook the green peas with a little water till it gets done. Drain away the excess water. In a blender, put green peas, salt and cream. Blend till they turn into a smooth paste. Your dip is ready. You can have it with bread, chapatti as you like it.

Ingredients Cadberry dairy milk chocolate � 3 nos. from shop Cream � � cup Butter � 25 gm Milk maid � � a tin Cocoa powder � 2 tsp Nuts/cashew &almonds � for garnishing Method Melt the chocolate and butter in a bowl which is in turn kept on top of a vessel containing water that which is kept on a fire burner(stove). When the butter, chocolate is melted, take it out of flame. Add in the cream, milk maid and cocoa powder. Mix well, stirring everything together. You get your chocolate dip which is ready to serve with bread as a spread or a dip or on top of cakes as the Choc� cream topping. Sprinkle the nuts as a garnish on top of the dip. 

Ingredients Potatos � 2 big nos. Red chilli powder � � tsp Wheat flour �1 cup Salt to taste Water � as required to make the dough Milk � 3 tbsp Oil - to dab on to the cooked parathas Method Cook the potatoes with a little water till it gets done, drain away excess water. Make dough with wheat flour, the mashed potatoes, red chilli powder, salt, milk and a little water. Make round dough out of it. Make small round pieces out of the dough. Make parathas out of this dough. Dab with little oil while making parathas. Parathas are ready to eat. So dig into the yummy Aloo Parathas with relish.

Ingredients Frozen Green Peas � � cup Red chilli powder � � tsp Green chilli � 1 no. Wheat flour � � cup Salt to taste Water � as required to make the dough Milk � 3 tbsp Oil - to dab on to the cooked parathas Method Cook the green peas with a little water till it gets done, drain away excess water. Blend in a blender, the cooked peas, green chilli and salt. You get a fine paste. Make dough with wheat flour, the paste of green peas, red chilli powder, milk and a little water. Make round dough out of it. Make small round pieces out of the dough. Make parathas out of this dough. Dab with little oil while making parathas. Parathas are ready to eat.

Ingredients Chicken legs & thigh � 4 nos. Maida/flour � 1 cup Bread crumbs � 5 slices of bread Egg � 1 no. Water � as required Pepper powder � � tsp Turmeric powder � � tsp Salt to taste Olive oil � to deep fry Method Marinate the chicken pieces with turmeric powder, pepper powder and salt for half an hour. In a bowl, make a thick consistency batter with maida/flour, egg, little water and salt. In another bowl add the crumbled bread crumbs. Dip in the marinated chicken pieces in the batter coating on all sides. Then coat the chicken in the on all sides with the bread crumbs. Deep fry the chicken till they turn golden brown in color and completely cooked and done. Serve hot.

Ingredients Ripe Banana � 2 nos. Ripe Mango � 1 no. Sugar syrup � � a cup Cocoa powder � 2 tsp Dairy milk Chocolate � 2 nos from shop Cream � � cup Nuts and Raisins � for garnishing Method Cut the mango, bananas into cubes. Keep it aside. Melt the chocolate in a bowl which is in turn kept on top of a vessel containing water that which is kept on a fire burner(stove). When the chocolate is melted, take it out of flame. Mix well the melted chocolate with cream, sugary syrup and cocoa powder. Mix well till they combine well together. In a tumbler, add in the banana cubes, and then top it with the mango cubes. Then pour in the choco cream mixture on top of it. Garnish it with the sliced nuts and raisins. It�s now ready to serve.

Ingredients Basmati rice � � cup Coconut milk � 1 cup Cardamom � 5 nos. Cloves � 6 nos. Cinnamon � 1 piece Water � 2 cup Onion � 1 big no. Cashew Nuts and raisins � to garnish Method Cook the rice with coconut milk, cloves, cardamom, cinnamon along with 2 cup of water. When the rice gets done keep it aside. In a pan roast the nuts and raisins in ghee till they turn golden in color. Keep it aside. In the same pan add a little more ghee and saut� the onion till they turn golden brown in color. Mix in the cooked rice into the pan, add the nuts, raisins and mix well along with the golden onion. Cook for the few minutes till everything mixes well together. Your coconut ghee rice is ready to serve.

Ingredients Frozen green peas � � cup Potatos � 3 nos. Jeera/ cumin seeds � � tsp Red chilli powder � � tsp Turmeric powder � � tsp Olive oil � 2 tbsp Salt to taste Method Boil the potatoes in a cooker with enough amount of water, till they gets cooked and done. In a pan, heat oil, add in the cumin/jeera seeds. Then add the cooked peas and potatoes and mix well. Add the red chilli and turmeric powder and salt. Mix till they are cooked and fully done. It�s now ready to serve. It can be had with chapatti or roti.