Delicio Recipe List

The absolute best recipe, it's addicting and a great method in which to extend your Wild Alaskan King Crab experience when its richness overcomes you... Yield: (Appx. 2-1/2 cups) Prep: 20 mins. INGREDIENTS 2 cups prepared cooked, Wild Alaskan King Crab (knuckles and legs), shredded and cut into 1/2" pieces 3/4 cup whipped cream cheese 1/3 cup mayonnaise 1-1/2 teaspoon freshly squeezed lemon juice 1 teaspoon worcestershire 1/2 teaspoon granulated garlic 1/2 teaspoon granulated onion 1 teaspoon old bay seasoning 1/2 teaspoon seasoning salt (I used Johnny's) 1/2 teaspoon ground paprika 1/8 teaspoon ground cayenne 1/8 teaspoon freshly ground black pepper Garnish options: --Green onion (green parts only), finely sliced --Paprika Serving options: --crackers --whole wheat bread slices quartered --cucumber slices --celery stocks --toasted baguette slices METHOD Combine all the above ingredients in a medium bowl, using a dinner fork. Cover and refrigerate for a minimum of 4 hours ...

"Guess what we had for breakfast today",  my sister in law and her hubby exclaimed as we headed for the beach  when were were staying in Naifaru last March. " Dhatha served turtle meat. ". "Its was good like beef!" I cringed , didnt want to know how it tasted at all.  There are few things that I cross the line when it came to food, fertilised  duck eggs  , Foi gras,  bugs and now of course turtle. I remember eating turtle eggs when I was a kid , didn't mind them but now after seeing them and hearing about the fate of most of them I had no desire to eat them in any form.  What I found ironic or even hypocritic was  while people in the island eat turtle meat,  there was a turtle conservatory  at the corner of the island. We visited the conservatory the previous time we went to Naifaru , that time there was a local guy who showed us around. This time around there were 4 expatriate volunteers who were working tirelessly when we visited . ...

It can get pretty hot here in Maldives and  on such days I try to make quick meals so I don't end up heating up our home ( our home is an apartment in my parents house, we( my sisters and I) all have our own little apartment with my parents living in the ground floor, and each having our own kitchens.) Now this quick and easy  recipe is  pretty easy on your wallet too, you can use penne, fussili or even bowtie pasta  any short pasta is fine. Canned tuna is household staple in Maldives,  frozen veg such as brocolli or peas (even canned peas is fine), and a jar of cream cheese spread. Recipe : Quick Tuna And Vegetable Pasta Serves about 4 about 3 cups penne or  any short pasta water and salt to cook the pasta 2-3 heaped teaspoons of  cream cheese spread nice big pinch of freshly ground black pepper 1/4 -1/2 tsp red chilli flakes finely grated clove of garlic , two if small 1 can of tuna, drained and flake  in to large bits 1/2 cup frozen or canned p...

Since the hubby planted a bigger garden this year, I have cantaloupe coming in faster than we can eat it. I started wondering if I could save it somehow. Freezing is, of course, not an option. Then I ran across an article online about melon jam, and thought, why not??? So, after a little research, I came up with this recipe for cantaloupe jam! I will admit that I did not completely wash the salt off of the cantaloupe. I did want a little salty-sweet flavor. I also admit that we sprinkle a little salt on our cantaloupe and watermelon. It seemed like the right thing to do, and it turned out delicious!  If you decide to do it this way, taste the cantaloupe before cooking it down to make sure it's not too salty. If it is, rinse it some more. With the next batch, I'm going to add peppercorns for another "twist." I already have 2 more large cantaloupes ripe and sitting in my kitchen! 14 cups cubed cantaloupe, about 2 large cantaloupe 1/4 cup kosher salt  4 cups sugar 3/4 cu...

A wonderful texture and tremendous flavor you're bound to fall in love with... Yield: 1 loaf Bake: 35 to 40 Minutes INGREDIENTS: Sponge: 1/4 cup sour dough starter (straight from frig w/o replenishing) 1 cup AP Flour 1 cup warm water Mix together all the sponge ingredients in a large glass measure, cover with plastic wrap, and let site a minimum of 12 hours before making sour dough bread. Sponge you'll prepare 12 hours prior to making sour dough bread and will leave at room temperature Replenish Starter (replenish, cover and let sit out for 12 hrs, then return to frig): 1 cup warm water 1 cup AP flour Using a wooden spoon and a glass measuring cup, mix together replenish starter ingredients and pour into jar with sour dough starter. Cover and let stand at room temperature 12 hours before refrigerating. Don't forget to replenish your starter after removing a portion for your sponge ~~~~ Sandra's Sour Dough Starter recipe Sour Dough Bread dough: 1 teaspoon instant yeast...

Keep starter on hand to use in preparing sour dough recipes found throughout  "Sandra's Alaska Recipe" site.  Starters can be thick or thin but both will work equally well,  although the amount of flour needed in an actual recipe will vary  according to consistency of the starter and  the surrounding humidity of your particular environment... Yields Approximately 2-1/2 cups Prep Time 10 minutes INGREDIENTS 2 cups all-purpose flour 1 envelope Active Dry Yeast or 2-1/4 tsps. 2 cups warm water (100� to 110� degrees) METHOD Combine flour and un-dissolved yeast in large plastic, ceramic or glass bowl (don�t use metal).  Gradually add warm water to flour mixture and beat until smooth.  (Batter may be stiff, but will relax as it ages or when brought back to room temperature after refrigeration.)  Cover with a cloth towel or cheesecloth; let stand in warm place until mixture is bubbly and sour-smelling, about 2 to 4 days. Starter may darken, but if i...

The hubby planted a huge garden this year. It's huge for us anyway! I've been making pickles, relish and pickled peppers from the massive number of cucumbers and jalapenos I've picked. Then, the tomatoes started coming in, and I became the Bubba Gump of tomatoes! Tomato Sauce, Tomato~Pizza Sauce, Tomato Salsa, Tomato Paste, etc. etc. etc. LOL Quite frankly, I follow a lot of advice and recipes for canning from my BFFF (Best Foodie Friend Forever) Mary at Cooking With Mary and Friends ! She is the Canning Queen! She has a lot of advice, notes and recipes with easy to follow instructions! Check her out when you get a chance at the link above! For my tomato sauce, I had an abundance of sweetie and cherry tomatoes. The easiest way to deal with them is roasting. I cut them in half and spread them on a baking sheet, and sprinkled them with Kosher Salt.  Lots of home grown tomatoes! Sprinkle with some salt and roast at 400 degrees for about 45 minutes or until the tomatoes soften ...

It's a rainy day in Columbus, Ohio, today. On rainy weekend days like this, I love to explore new recipes. During the work week, there's not much time for preparing nice lunches. Generally, I eat a big bowl of finely chopped cruciferous vegetables, a hard-boiled egg, along with a few toppings, such as dried cranberries and pumpkin seeds, and a splash (or a bit more ;o) of salad dressing. You can find many washed and-ready-to-serve salad blends at most grocery stores. This recipe is a take on that salad but served in a Tandoor Baked mini NAAN Ancient Grain flatbread (only 150 calories per naan!). Serves 2 Ingredients : 2 mini whole grain flatbreads (or 1 large cut in half) 2 cups of various cruciferous vegetables such as kale, broccoli, brussels sprouts, cabbage and radicchio 1/2 an avocado, sliced 1 hard-boiled egg, peeled and sliced A handful of grape tomatoes, cut in half 4-5 ounces white tuna in water 1 tablespoon olive oil and mayo blend dressing Balsamic vinegar and extra ...

We don't normally eat salad as a main meal, its usually served as a side dish with some thing. This is one of my latest addition to our lunch table. Carrots and tomatoes are easily available . Kopee fai is a local green which is similar to  kale and also to the Chinese Kale.  Its quite easy to grow too and you will find a lot of these kopee fai plants growing on the road side in a lot of Maldivian Islands. Recipe : Kopeefai , carrot and tomato salad. 3-4 small Kopeefai or 2 large ones 1 small carrot, coarsely ,grated 1 medium tomato, sliced 1 small onion, sliced 1 chilli , sliced juice of 1 lime salt pepper Remove the woody stalk of the kopeefai leaf, ( use Kale if you dont have any), and roll it up and finely shred or in "chefy" terms, chiffonade it.  In a Salad bowl or mixing bowl, add the onions, , along with  a  pinch of salt and 1/2 lime juice. With your fingers, scrunch the onions till they release their juices, this is the typical Maldivian way of makin...

I asked the Hubby to go pick the ripest, prettiest tomatoes he could find from the garden. I told him that I wanted to cook a tomato pie. He said, "A what?" I laughed and told him he'd like it! Most people don't know much about tomato pie unless their Grandmama made it. Quite frankly, I don't remember Mama or my Grandmama making a tomato pie. The first time I tried it was in Santee, SC at  Lone Star Barbecue & Mercantile . That first taste was enough to inspire me to make them from then on! I finished the pie and offered a slice to him. He is now hooked!  I was short on tomatoes because I had already processed a lot for sauce the day before, so this pie is a little pitiful. The next one will be more substantial! LOL This is what I found on the counter this morning! I think he liked it! LOL 1 - 9 inch pie shell (or homemade pie crust, below) 1/2 cup chopped onion 3 cups chopped tomatoes 1/2 teaspoon kosher salt 1/2 teaspoon dried basil 2 cups cheese I used a co...

During the first term mid term break , my husband and his three sibling and all the  families , headed to his island  , Lh. Naifaru.  This was our third visit and I have to come to love and enjoy my time in this small island. One of the things I love about this island is the strong communities and one of my favorite streets is Thitha's street ,where  hubby's aunt Thitha lives in an old run down but cosy  home. The street is old and narrow  and can see inside the coral walled houses . The neighbours are hard working  people and they chip into help one another. If one is making a big batch of masmirus , the rest of the women offer to slice onions and will sit gossiping  and laughing while busily slicing the onions. Once while we were heading home  along that street,  each lady from each house was sitting with a tray of moranga branches  busy pulling the leaves. Hubby commented  are you all cooking moranga today and one lady g...

Delicious sides dish that's a 'crowd pleaser'  when the recipe is doubled, or for a smaller family (as in recipe shown below) it's just as great too! After all, you can't go wrong with potatoes and cheese... (Serves 2 to 4) Prep: 10 Mins. Bake: 30 Mins. INGREDIENTS 1-1/4 cups shredded medium cheddar cheese, divided 1-1/4 cup shredded mozzarella, divided 1 tablespoon unsalted cold butter, divided 1/4 cup low sodium beef broth 2 tablespoons dried minced onion 1 teaspoon granulated garlic 1/2 teaspoon freshly ground black pepper 10 ozs. (about 2 cups) frozen hash browns (do not thaw)  ~ I make my own freezer hash browns using russet potatoes METHOD Preheat oven to 425 degrees. Spray, with butter spray, a 6x6" casserole dish and set aside. In a medium bowl, mix the cheddar and mozzarella cheeses to combine; set aside separately 1/2 cup of cheese mixture for the final topping. Divide the cold butter in half (2-teaspoon-portions each). Melt half the butter; set both ...

This recipe serves a large group and is perfect for picnics. There are plenty of calorie-dense foods available at picnics so everyone will appreciate this healthy lower-calorie option. This easy, but impressive, vegetable dish is so naturally delicious, there's no need to add much seasoning ;o) Ingredients: 3 medium sweet potatoes, peeled and cubed 3 medium vidalia sweet onions, peeled and cut into wedges 3 medium zucchini, peeled and cubed 3 yellow squash, peeled and cubed 16 ounces baby bella mushrooms, ends and stems cut off 10 ounces grape tomatoes 1/4 cup olive oil 2 tablespoons balsamic vinegar 4 cloves garlic, minced 1 teaspoon salt 1/4 teaspoon salt Directions : Preheat oven to 425 degrees. Line 2-3 baking sheets with aluminum foil; lightly spray with cooking spray. Clean and cut vegetables, as specified in ingredient list.  Whisk together olive oil, balsamic vinegar, garlic, salt and pepper. Coat each group of vegetables lightly with olive oil mixture. Place groups of vege...