Delicio Recipe List

Chocolate cake 1 3/4 cup flour 1 3/4 cup sugar 3/4 cup cocoa powder 2 tsp. Baking soda 1 tsp. Baking powder  1 tsp. Salt 1/2 cup canola oil 2 eggs 1 cup buttermilk  1 1/2 tsp. Vanilla 1 cup hot water Frosting 1/4 -1/2 cup butter 1 cup cocoa 3-5 cups powdered sugar 1/3 cup milk Oven 350 degrees Sift together dry ingredients Beat together all wet ingredients then add the hot water. It will be a wet batter For frosting mix all ingredients then add powdered sugar til right consistency. Frost cake.

Ciabatta 1. 500g of bread flour 2.10g fast acting yeast 3.10g salt 4. 395 mil. cold water                                      Mix all dry ingredients together and 3/4 of the water.                    Mix for 5 min. the add rest of the water slowly                    Mix for at least 10 more minutes should be wet then will go to dough                    Olive oil a square container with air tight top then put the dough inside                    Then let it rise for about 1 and a half hours should at least double                     Slowly pour out on to floured and corn mealed                    Cut...

Ingredients for 6 servings 1 pre-baked tart shell, 25 cm (9 in) CHOCOLATE FILLING 250 g (1 � cups) chocolate 200 g (1 cup) butter 2 eggs 3 egg yolks 100 g (� cup) plain flour 50 g (� cup) sugar MERINGUE 6 egg whites 300 g (1 � cups) caster sugar 1 tablespoon vanilla extract 1 teaspoon wine vinegar 100 g (� cup) cocoa powder Preparation ??Pre-heat the oven to 150�C (300�F). ??Gently melt the chocolate and butter together over a bain-marie. ??Once combined, take off the heat. ??Stir in the eggs, egg yolks and sugar. ??Fold in the flour. ??Pour into the tart shell. ??Bake for 15 minutes. ??Meanwhile, prepare the meringue by whisking the egg whites with an electric hand whisk. ??Once foamy, gradually add in the sugar, followed by the vanilla and vinegar. ??Whisk until stiff peaks form. ??Gently fold in the cocoa powder. ??Spoon on top of the chocolate tart. ??Bake for 30 minutes. ??Cut into slices and serve. ??Enjoy!

This is truly an amazing biscuit recipe!  Em made these for us.  Follow the instructions carefully for best results.  Use for biscuits and gravy, for strawberry shortcake, or to accompany soup. 2 cups flour 4 tsp. baking powder 3 T. sugar 1/2 tsp. salt 1/2 tsp. cream of tarter 1/2 cup butter, chilled and grated 3/4 cup milk, room temperature Preheat the oven to 475�. Mix the dry ingredients.  Cut in the grated butter shreds until the mixture looks like coarse crumbs.  Gently stir in the milk until just mixed.  Do not overmix!! The biscuits won't rise as much.  Pat out on a floured surface to a 3/4" thickness.  Cut out in 2 1/2" rounds.  Place on a slightly greased pan and bake at 475� for 8 minutes. 

My favorite kind of recipe; piles of yummy with minimum work!  Serve with sour cream or ranch dressing or ketchup.  From Ryan's niece, Tiffany. 4 tsp. seasoning salt 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. pepper 1 T. parsley 8 potatoes oil Brush potatoes clean and let air dry.  Cut into wedges or chunks.  Drizzle generously with oil, add spices and toss until everything is coated evenly. Bake on a large baking sheet lined with parchment paper at 400� for an hour.  Stir a couple times in between. Optional: add carrots or onions or both!

My sister Emily introduced me to this recipe recently, and I think it's a great addition to our regular meal rotation. It's a meatless dish that is hearty, healthy (depending on what extra filling ingredients you use), and delicious. I also like that it is a little out of the ordinary. This recipe has been lightly adapted from the one on this blog . 1/2 cup dry rice (I used basmati rice because it's what I had but the original recipe called for brown rice) 2 medium sweet potatoes, chopped into 1 inch cubes 2 tablespoons olive oil 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/4 teaspoon paprika 1/4 teaspoon smoked paprika (I omitted the regular paprika and just used about a half teaspoon of smoked paprika) 1/4 teaspoon cumin Sea salt and pepper to taste 1 medium onion, diced 1 tablespoon olive oil 2 garlic cloves, minced 2 cans black beans, rinsed and drained 6-8 large flour tortillas 1 medium head of romaine lettuce, thinly sliced 2-3 medium Roma tomatoes...

A terrific addition to smoothies, hot or iced tea, cocktails, etc. Yield: 1-3/4 cups Prep: 5 Mins. Cook: 2 Mins. INGREDIENTS: 1 cup granulated sugar 1 cup water Juice of 1 large lemon METHOD In a small saucepan, combine the 1 cup of sugar with 1 cup of water and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves, about 2 minutes. Pour the syrup into a sterilized Mason pint jar and let cool to room temperature, then stir in freshly-squeezed and drained-through-a-sieve lemon juice. This step is necessary to omit any possible lemon seeds and pulp. Cover jar and store in refrigerator, the syrup keeps up to 6 months. ~ Enjoy!

The hardest part is waiting 8 weeks, although with minimal effort you'll reap rewards many times over, as the flavors of these three extracts can't be beat... Yields: 4 oz. (1/2 cup) lemon extract  Prep: 5 Mins. Cure: 8 weeks --1 (4 oz.) Mason jar with plastic lid (or lid and ring) INGREDIENTS 1 large, fresh lemon, washed and dried, then zest (do not include with bitter pith when zesting)   1/2 cup quality vodka METHOD Place your jar in a small saucepan, and cover with water.  Bring to boil for 10 minutes to sterilize.  Remove jar on a clean kitchen towel to cool and air dry. (If not using plastic lids as I am, be sure to sterilize your rings and lids as well.) Meanwhile, zest lemon (not white pith as it is bitter) and place into bottom of the 4 oz. Mason jar.  Fill jar with vodka to within 1/4" of top of rim. Place lid on jar and close tightly, shake a few times, label, date and place it in a cool, dark cabinet.  Let rest for 8 weeks, while occasionally sh...

A delightful sweet chili sauce I created today in under 20 minutes, and at the rate we go through this decadent condiment ~ it's bound to be quite the '$$ saver' as well... Yield: 1 cup Prep: 5 Mins. Cook: Appx. 15 minutes INGREDIENTS 1/2 cup white vinegar 1/2 cup + 2 tablespoons granulated sugar 1/4 cup water 3 tablespoons fish sauce 2 tablespoons quality white wine 3 teaspoons garlic granules (or powder) 1/2 to 1 tablespoon dried red chili flakes (1/2 TB mild, or 3/4 TB spicy, or 1 TB hot) --1-1/2 tablespoons cornstarch dissolved in 4 tablespoons cool water --2 drops red all-natural organic food coloring METHOD Place all ingredients (except cornstarch-water slurry mixture, and food coloring) in a small, heavy-bottom saucepan. Bring to a rolling boil. Reduce heat to medium and let boil for 10 minutes to reduced sauce by half. (The vinegar odor will be quite pungent as it burns off.) In a small bowl, combine 4 TB water with 1-1/2 TB cornstarch to form a slurry. Reduce hea...

A quick and easy go-to meal made with ingredients most have on hand, and it's deliciously addicting...   Servings: (6-8) Prep: 20 Mins. Bake: 35 Mins. INGREDIENTS Pasta: 1 (12-oz. bag) wide-egg noodles cooked according to pkg directions, but to al dente for about 5 minutes, drain Filling: 2 TB mazola oil 1/2 cup diced yellow onion 1/4 cup diced celery 1/4 cup finely diced carrots Assembled and ready for the oven... 1 (4-oz can) sliced mushrooms, drained 1/2 teaspoon garlic granules 1/2 teaspoon onion granules 1/4 teaspoon red pepper flakes 1/2 teaspoon Johnny's Seasoning 1/4 teaspoon Old Bay Seasoning --1/4 cup frozen peas Sauce: 1 (10.5-oz can) cream of mushroom soup 1 (7-oz can) albacore tuna packed in water, do not drain - however break up pieces 3/4 cup mayonnaise 1 cup 2% milk 3/4 cup shredded Mexican blend cheese 1 TB worcestershire 1 teaspoon lemon juice 1 TB dried parsley Topping: 13 ritz crackers, crushed 1 TB shredded parmesan 2 tablespoons melted unsalted butter METH...

I love fixing a big batch of chicken drummettes for any casual event. I give my guests a choice of plain or three sauce options. These are a  favorite for kids of all ages !  6-8 chicken drummettes  2 eggs 1 1/2 cups buttermilk 1 Tablespoon Hot Sauce 2 cups all-purpose flour 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons salt, or to taste 1/2 teaspoon black pepper, or to taste 1/2 teaspoon cayenne pepper, or to taste Oil for frying Make an egg wash by beating the eggs, buttermilk and hot sauce together in a shallow dish. Mix flour and spices in another shallow dish. Dip drummettes in egg wash then dredge in the flour mixture. For a thicker crust on the chicken, repeat that step again... egg then flour. In a heavy skillet, heat about 1/2 inch to 3/4 inch of oil to 365 degrees. (Or heat a deep fryer to 365 degrees) Place chicken in hot oil. (If the oil is not up to temp, the coating will not stick. Do not crowd the chicken in the pan or it will boil in the o...

An old familiar classic.  2 lb. ground beef or pork 1/2 med. onion, chopped 3 green onions, sliced 1/2 green pepper 1/2 red pepper 1 cup processed cheese 1 can cream of mushroom soup 1 can tomato soup 2 tsp. chili powder 1/2 tsp. garlic powder salt to taste Fry meat with onions and peppers.  Drain fat if desired.  Add remaining ingredients.  Simmer 20-30 min.  Serve with chips or as a topping for baked potatoes.

I have fond memories of running in and out of my grandpa's tomato growing greenhouse, with my closest cousin.  I still remember the distinctive smell of tomato plants and damp earth.  This was my Grandma Wiebe's recipe in the family cookbook.  I've revised it to use a 1L carton of tomato juice, though I hope someday to have my own greenhouse for growing tomatoes.  Truly comfort food; serve with grilled cheese sandwiches for a meal that warms the soul as well as the body. 1 (1L) carton tomato juice 1 tsp. salt (taste and add more as needed) 1/2 tsp. black pepper 1 1/2 T. parsley flakes 3 T. sugar 1-2 bay leaves 2 T. finely chopped celery 2 T. finely chopped onion 3 T. butter 3 T. flour 3 cups milk Add tomato juice, salt, pepper, parsley flakes, sugar, and bay leaves to a saucepan.  Simmer for 10 min.  In the meantime, add chopped onion and celery with a small amount of water to a microwave safe measuring cup.  Microwave on high for 2-3 min. until vegeta...

Ingredients for 8 servings 16 oz (455 g) chocolate chip cookie dough, 1 tube, room temperature 36 oz (1 kg) brownie mix, 2 boxes, batter prepared according to package instructions 24 oz (680 g) cream cheese, softened � cup (100 g) sugar 1 teaspoon vanilla extract 1 large egg 40 double-stuffed chocolate cookie sandwiches whipped cream, for serving Preparation Preheat the oven to 350�F (180�C). Line a 9-inch (22-cm) springform pan with 2 layers of plastic wrap long enough to hang over the sides. Press the cookie dough evenly into a circle along the bottom of the pan, then fold the plastic wrap over the top. Unclasp the pan and freeze the cookie dough disk. Re-clasp the pan, then spray the bottom with cooking spray. Pour in the brownie batter. Spray the bottom and sides of a 5-inch (12-cm) or deeper, 8-inch (20-cm) wide cake pan, then press the greased cake pan into the brownie mix until the batter reaches halfway up the sides of the springform pan. Bake for 35 minutes, then cool for abou...

A family favorite dessert that 's divine to  partake any time of day... Yields: 12 Rolls Prep: 30 min. + rising Bake: Appx. 35 mins. INGREDIENTS DOUGH: --Proof: 2-1/2 teaspoons rapid rise yeast 1 cup warm 2% milk 1 tablespoon fireweed and clover honey --Additional dough ingredients: 1/2 cup granulated sugar 1/3 cup unsalted butter, melted 2 large eggs, beaten 1/2 teaspoon table salt 4 to 4-1/2 cups all-purpose flour 1 TB water, if needed FILLING: 1/2 cup packed dark brown sugar (or light) 1/2 cup granulated sugar 1-1/2 to 2 tablespoons ground cinnamon (depending upon your preference) 1/3 cup unsalted butter, room temperature --3/4 cup raisins and/or chopped pecans (optional) FROSTING: 1/4 cup unsalted butter, softened 3 oz. cream cheese, softened 1 teaspoon vanilla extract 1/8 teaspoon table salt 1-1/2 cups confectioners' sugar, sifted 1 TB milk, if needed METHOD Add yeast and 1 tablespoon honey in warm milk in the stand mixing bowl with the hook attachment; mix to combine and ...

Such an easy way to get a gooey, yummy chocolate dessert! 1 chocolate cake mix, baked according to package directions in a 9x13" pan 1 can sweetened condensed milk 1 jar caramel ice cream topping 1 large container Cool Whip 3-4 Skor bars, chopped Immediately after cake is baked, poke it full of holes using a wooden spoon handle, chopstick, or drinking straw.  Pour sweetened condensed milk over the top, letting it soak into the holes.  Drizzle caramel sauce over sweetened condensed milk.  Set aside to cool. After cake is cool, spread Cool Whip over top.  Sprinkle chopped Skor bars on the Cool Whip.  Chill in refrigerator.  Substitutions:  Your favorite home made chocolate cake                         Whipped cream                         Butterfingers bars                       ...

The pumpkin here in China looks much like butternut squash, and really it's all the same family.  I've made these muffins many times because they go together quickly and the ingredients are easy to get here, besides being super yummy! 4 eggs 1 1/2 cups sugar 1 1/2 cups oil 1 3/4 cups cooked, mashed pumpkin 3 cups flour 1 T. cinnamon 2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt 1-2 cups chocolate chips Beat eggs slightly; add sugar, oil and pumpkin.  Beat. Stir together dry ingredients.  Add to beaten egg mixture and mix until smooth.  Stir in chocolate chips. Fill greased muffin tins 3/4 full.  Sprinkle tops with brown sugar.  Bake at 350�F for 18-20 min.

I first remember my sister-in-law, Rose, making this delectable treat for us.  It's easy to throw together and utterly delicious with pools of melted cheese and bites of chewy sourdough.  Another bonus is it can be made ahead and refrigerated until it's time to bake and serve. 1 large round loaf unsliced sourdough bread 1 lb.(454g) mozzarella or Monterey Jack cheese, sliced 1/2 c. butter or margarine, melted 1/2 cup finely sliced green onion 2-3 tsp. poppy seed Cut bread into 1" slices without cutting through to the bottom crust.  Turn the loaf 1/4 turn and carefully slice again, the other direction, so the whole loaf is cut into 1" squares.  Place on a large piece of foil, and gather the foil up around the loaf to help hold everything together.  Insert sliced cheese into every cut, both directions. Combine melted butter, onions and poppy seed.  Drizzle over bread. Wrap up completely in foil.  Place on a baking sheet.  Bake at 350�F for 15 min....

I love steak but  very rarely do I come across a well made steak in restaurants here, most of the time I end up with tough over cooked piece of meat that leaves me regretting why I even ordered it.  It was until I tried the steak and taties at Newport that I was at least satisfied. NO I am not advertising the place I just enjoys their food!. My cooking with steak is  not so good either,  so I usually stick to beef stews when cooking at home or a simple stir fry.  Fantasy store has some really good quality beef , pricey but tastes good. Anyway I saw this recipe on youtube , Steak au Poivre  made by Manu Feildel. ( Apparently he even holidayed here in Maldives recently with his wife!!!)  The recipe was so simple and that sauce looked divine that I had to try it. So I went and bought my self a steak piece from  Fantasy store and gave it a try.  Now here is the thing, I don't cook my beef pink I cook well done , why?, I read Toxin by Robin Cook...

I am not a big breakfast person, and weekday breakfast time is a real rush , like in any house. We usually sit down for breakfast at 6 in the morning, I always make sure the boys leave for school with a full stomach.  Its usually bread or toast with eggs ( eggs are occasionally as the older one gags) and  the regular spreads such as nutella  and a banana each along with  a glass of milk. I usually sit with them, trying to wake up with a cup of coffee in hand and getting them to eat faster so they are out the door or rather one at a time as my husband can only take one at a time on his motorbike.  Once they all leave, I have my breakfast in peace and quiet LOL. I love mushrooms but my kids don't so I rarely cook with them and when I do I usually sneak them in. So I love making this mushrooms on toast for breakfast. I saw how its really done in Gordon Ramsey's Masterclass.  So far  I haven't been able to master the poached egg well, so I  sometimes ...

A quick and easy lunch or dinner. Also, it's a perfect take-along dish if you wish to double or triple the recipe for functions ~ keep warm in a slow cooker though and serve as sliders! Servings: (4) Prep: 10 Mins. Cook: 15 to 20 Mins. INGREDIENTS 1 lb extra-lean ground moose (or venison, or beef) 1/4 teaspoon granulated garlic 1/4 teaspoon granulated onion 1/2 cup diced celery 1/4 cup diced yellow onion 1/4 cup diced red bell pepper 1 (8oz-can) tomato sauce 1/4 cup ketchup 2 tablespoons spicy barbecue sauce (I use Stubb's Spicy) 1 tablespoon light brown sugar 1 teaspoon dry mustard Freshly ground pepper, to taste 1 teaspoon soy sauce 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar METHOD In a large non-stick skillet over medium-high heat, brown ground meat, celery, bell pepper and onion. Stir in remaining ingredients, reduce heat to low, cover and simmer 15-20 minutes, stirring occasionally. Serve open-face style over toasted buns with a side of prepared Sandra...

Thanks to my brother Charlie, I am stocked up on catfish once again.  He is my main source, and why not? He brought in this 42 pounder! I have already baked some in the oven with onion and lemon. (my favorite way to bake fish) So now on to frying some!  Easy Fish Fry Fish... catfish, cut into nuggets Oil for frying 1 tablespoon salt 1 teaspoon garlic powder 1 teaspoon lemon pepper 1 cup flour 1/2 cup yellow cornmeal Mix flour, cornmeal and seasonings in a plastic container with lid (big enough to fit fish inside). Place fish in the flour mixture and carefully shake. Remove fish and fry in deep fryer set at 350 degrees until golden brown and fish floats. I didn't have any relish for the tartar sauce, so I just left it out. It was still very tasty! Cocktail Sauce 1 cup ketchup 2 tablespoons fresh lemon juice (about 1 small lemon) 2 tablespoons prepared horseradish dash Worcestershire sauce few drops hot sauce salt to taste Combine and blend all ingredients well. Tartar Sauce 1 c...

I love meringue, whether its in plain mini ones , pavlovas  etc.  After making pavlovas I wanted to do something abit more challenging. Having seen this recipe on one of my magazine cut outs, I wanted to give it a try. It was a lemon curd meringue roulade. The first time I tried it was for a dinner with  friends and  after rolling out the meringue I wondered how I was going to transfer it to a serving plate, so hubby offered to help. He took the two ends why I slid a spatulla underneath  the middle half and  plop!, the whole thing just fell apart! on to the middle of the table! I almost threw the whole thing but hubby suggested I can still come up with something  to fix it ,so  mixed it up with some extra whipped cream added some fruit and a tropical Eton mess saved the day. The second time I rolled it right on to the serving plate.  It still was a bit messy but  I had a decent looking roulade. Recipe : Passionfruit Meringue Roulade...

I�ve had my Instant Pot for about 3 weeks now and I�ve made rice pudding about 6 times.  Half because I like it and the other half, it�s one thing I can�t mess up. I found this recipe online and made lazy adjustments, so it�s my recipe now. In your pot, add: 1   c   uncooked rice (I use jasmine) 1/2   cup  sugar 1   cup  water 1.5   tbsp   butter 2   cups milk  Cinnamon- sprinkle as much as you think you want.   Set high pressure for 14 minutes.  Quick release.  In a small bowl blend:  1   egg 1/4   cup cream, evaporated milk, half and half, or regular milk  1/2   tsp   vanilla  Scoop a couple scoops of rice mixture into the egg mixture to temper the egg.   Turn on the saut� feature and add egg/rice mix.  Stir until combined and thickened.  Maybe a minute or so.   You�re done. 

The title says it all!  Waaaaayyy better than pumpkin pie... 1 large (29 oz.) can of pumpkin, or 3 � cups cooked, mashed pumpkin � tsp. salt 2 tsp. cinnamon � tsp. ginger � tsp. nutmeg 1 cup brown sugar 3 eggs 1 can evaporated milk 1 yellow cake mix or � batch DIY Homemade Yellow Cake Mix � cup butter or margarine, melted 1-2 cups nuts, optional Cool Whip or whipped cream for serving Combine pumpkin, salt, spices, brown sugar and eggs.   Add milk.   Pour into a greased 9 X 13" pan.   Sprinkle cake mix on top.   Pour melted butter over cake mix.   Bake at 350� for 50 min.   Sprinkle chopped nuts on the last 20 min.   Serve warm with Cool Whip or whipped cream.

This cake mix recipe is especially for recipes calling for dry cake mix dumped on top of a dessert.   It�s perfect for Pumpkin Yummy Dessert! 2 cups sugar 1 � cups all-purpose flour 1 � cups cake flour � cup nonfat dry milk powder 1 T. baking powder 1 tsp. salt 1 cup unsalted butter, cut into �� pieces and chilled to very cold 1 T. vanilla extract Add all ingredients, except the butter, into a food processor.   Process for 15 seconds, until combined.   Add the butter and lightly fluff with a fork to coat with the flour mixture.   Add vanilla, then pulse until the mixture is crumbly and fine.   Use immediately in any recipe calling for yellow cake mix, or freeze and use later. Notes:   I believe I used the blender to make a half batch of this, which is probably a little less than a full box of cake mix, but worked fine for the Pumpkin Yummy Dessert.   And I made it with only all-purpose flour.   This stuff tastes amazing!