Delicio Recipe List

Who is Laurie, I wonder?  If I knew I'd thank her for her wonderful creation of this tangy, crunchy salad.  Another bonus is that we can make it with ingredients that can be found here in China, thanks to Walmart getting Fritos onto their shelves.  This makes a large recipe of dressing and the other ingredients you can use amounts to suit yourself. lettuce bacon bits shredded mozza cheese dried cranberries slivered red onion Fritos corn chips, slightly crushed Dressing: 1/2 c. vinegar 1 tsp. onion powder OR 1 c. chopped onion 1/4 c. mustard 2 tsp. poppy seed 1 tsp. salt 1 c. sugar 1/2 c. mayo 1 1/2 c. oil Blend first 7 dressing ingredients in the blender, then drizzle the oil in last.

I have made the Cheddar Bay Biscuits, and I've made Bacon Puffs! I've tried a lot of combinations including biscuits with bacon, but I've never been satisfied with the bacon flavor in the biscuit itself. Well, last night the light bulb went off! Take out the oil and substitute the grease/oil rendered from cooking the bacon! No one can yell at me about this one, because you are only subbing one oil for another! Nothing wrong with bacon "oil"! :-) 2 cups All-purpose Flour 1 teaspoon Baking Powder 3/4 teaspoons Salt 1/4 cup Crisco Shortening 2/3 cup Milk 1/4 cup Bacon Grease* 1 Egg 1 pound Bacon, fried and crumbled** 1/2 cup Onion, diced small 1 cup Sharp Cheddar Cheese, shredded Sift together flour, baking powder, and salt. Using a fork or your hands, cut in shortening until all combined. Add the bacon, onions, and cheddar cheese to the flour mixture and stir to coat with flour. Combine milk, bacon grease, and egg in a separate bowl. Whisk together. Combine flour mi...

Here's a twist on your usual cornbread. It's great with a big ole bowl of chili or chowder! Yum!!! I didn't quite let the onions cook long enough. I should have put them on the bottom rack to get more color. 1 stick butter, melted 3 large vidalia onion, sliced 1/2 inch thick    (or enough to cover the bottom of the pan) 3 (8 ounce) packages cornbread mix 3 egg, beaten 1 cup whole milk 1 cup sour cream 1 1/2 cups grated sharp cheddar cheese 1/4 teaspoon salt Preheat the oven to 400 degrees F. In a 13x9 pan, add melted butter and onion slices. Bake for 10 minutes. In a large bowl, combine the cornbread  mix, egg, milk, sour cream, cheese, and salt.  Remove the onions from the oven and add the cornbread mix over the top. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Loosen the edges with a knife and invert on a serving plate. Allow to cool slightly before cutting into squares.

This easy and healthy soup comes from Giada De Laurentiis . 2 tablespoons olive oil, plus extra for drizzling 1 medium onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 2 garlic cloves, chopped Salt and freshly ground black pepper 1 (14 1/2-ounce) can diced tomatoes 1 pound lentils (approximately 1 1/4 cups) 11 cups low-salt chicken broth 4 to 6 fresh thyme sprigs (I just used about a half teaspoon dried ground thyme) 2/3 cup dried elbow pasta 1 cup shredded Parmesan Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost...

I'm over 50 and this is the first time I've made beef stew. In fact, I believe that it's the first time I've ever eaten beef stew. It won't be the last. Adapted from a recipe by long-time New York Times food critic Craig Claiborne. 4 pounds lean, boneless chuck steak 1/4 cup olive oil Salt and freshly ground pepper to taste 1 tablespoon finely chopped garlic 2 cups coarsely chopped onions 6 tablespoons flour 4 cups dry red wine (I used about two cups) 2 cups water (I used one can beef broth) 4 whole cloves 1 bay leaf 1/2 teaspoon thyme 6 sprigs parsley, tied in a bundle 6 large carrots, about 1 1/2 pounds, trimmed and scraped 6 red potatoes, cut into 1-inch cubes (optional) 1 package sliced mushrooms (optional) Cut the meat into two-inch cubes. Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes. Add the garlic and onions and cook, stirring occasionally, fo...

I made strawberry freezer jam for the first time this year, thanks to a recipe from my friend Angie. So easy to make, and it's wonderful on toast, English muffins, etc. Angie says she usually triples the batch, so that's what I did. 1 quart strawberries, washed and hulled 4 cups granulated sugar 1 (1.75 ounce) package dry pectin 3/4 cup water Mash or put 1 quart fruit in a food processor and blend to desired consistency, depending on whether you like your jam smooth or chunky). Pour 2 cups of mashed fruit in a large bowl and mix in 4 cups sugar. Let sit for 10 minutes. While it sits, whisk 1 pkg. fruit pectin into 3/4 cup water in a small pot on the stove. Heat to boiling over high heat, stirring constantly. Remove from heat and stir one minute. Then pour pectin mixture into fruit mixture and stir for 3 minutes until sugar is all but dissolved. Ladle into jars/containers, leaving about a half inch at the top for expansion. Screw on lids and let sit at room temperature for 24 ho...