Delicio Recipe List

This recipe was in an old newspaper column at the first of a year. It was in a column about dieting and eating better in the new year. 1 lb lean hamburger 2/3 cup diced celery 1 bay leaf, crushed dash of cayenne pepper 1 cup diced onions 1 cup shredded cabbage 1/2 tsp thyme 1 1/2-quarts water 1/2 cup cubed raw potato 8-oz can tomato sauce 2 tsp salt 1/2 cup frozen peas 1 cup sliced carrots 1/4 cup raw rice 2 beef bouillon cubes Brown hamburger and onion in Pam sprayed soup pot. Brain off all fat. Add potatoes, carrots, celery, cabbage, water and tomato sauce. Bring to a boil. Add remaining ingredients, except peas. Cover and simmer 50 minutes. Add peas and cook another 5 to 10 minutes. Put into soup bowls and sprinkle with grated Parmesan cheese. Makes 6 servings of about 200 calories each.

  Absolutely the freshest and best tasting sauerkraut, in my humble opinion, which is great on venison or moose Reuben grilled sandwiches or Smoked Brat hot dogs... Yield: (3 cups) Prep: 5 Mins. (more time if shredding your own veggies) Cook: 45 Mins. Store: Refrigerated up to 2 wks INGREDIENTS 1 (16-oz. pkg) Organic Shredded Cabbage and Carrots --or 1/2 head of medium-size green cabbage thinly sliced into shreds and 1 shredded carrot on large holes of box grater-- 1/4 cup distilled white vinegar 3/4 cup water 2 teaspoons kosher salt 1/4 teaspoon whole caraway seeds METHOD Add all the ingredients to a non-reactive Dutch Oven (or heavy-bottom stainless steel pot).   Stir, and bring to boil over medium-high heat. Reduce heat to low to a gentle simmer, cover, and cook for 45 minutes, while occasionally stirring. Let sauerkraut cool completely.   Spoon into a glass quart-size wide-mouth Mason jar, cover with a plastic lid (not metal), and store up to 2 weeks in refrigerator...

A quick and easy method in which to add a corned-beef flavor to 3 lbs of cooked (sliced/shredded) venison/moose/beef roast. I came up with this recipe so I could prepare grilled Reuben sandwiches any time to my heart's desire... Yield: (1/2 tablespoon) Prep: 5 Mins. INGREDIENTS 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground mustard 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon ground cinnamon --3 lbs sliced/shredded cooked venison/moose/beef --1/2 cup hot broth (either venison/moose/beef) METHOD In a small bowl/ramekin, mix all ingredients. Whisk spice mixture with 1/2 cup hot broth (venison/moose/beef). Add to 3 lbs. of sliced/shredded cooked venison/moose/beef; microwave for 2 minutes to incorporate spices into meat for a corned-beef flavor.   Enjoy on your favorite Reuben grilled sandwich, or serve with steamed cabbage and carrots for a main dish!

A classic dressing that I've been making for years! It's my 'go to' dressing to enhance grilled Reuben sandwiches, moose and venison burgers, iceberg wedge salads, as a dip for fresh veggie sticks, etc... Yield: Appx. 2 cups Prep: 15 mins. Chill: 2 hrs. minimum INGREDIENTS 1 cup prepared mayonnaise (I use Best Foods) 1/2 cup Ketchup (I use Heinz) 2 Tablespoons Worcestershire sauce 2 Tablespoons freshly squeezed lemon juice 1/4 cup finely diced sweet gherkins 1 large egg, hard boiled, cooled, peeled and finely diced METHOD Mix all ingredients in a small glass bowl. Transfer to a glass wide-mouth pint-size Mason jar, cover with a plastic lid, and chill for a minimum of 2 hours or up to 2 wks. ~ Enjoy!

REVISED RECIPE to make "CARAWAY BREAD," as follows: An easy 5-minute no-knead dough to prepare the night before, then quick to prepare upon waking the next morning to enjoy throughout the day... Yields: (1 loaf) Prep: 5 Mins. Total rising time: 9 -12 hours Bake 45 to 50 Mins. INGREDIENTS 3 cups all-purpose flour 1 teaspoon active yeast (not rapid or instant) 1-1/2 teaspoons kosher salt 1-1/2 cups slightly warm water (tepid) 1-1/2 tablespoons caraway seeds --2 teaspoons olive oil (For top and bottom of dough ball so it doesn't stick or form crust while rising) --Dutch oven (should be at least 4 quarts in size) with its lid. Note: (Do not oil Dutch Oven, bread will not stick while baking). METHOD Add flour to bowl. Add yeast and sea salt and stir thoroughly. Add barely warm (tepid) water and caraway seeds, then stir thoroughly. The dough will look rough and shaggy. Lightly oil top of dough using a paper towel, then oil your hands (to prevent dough sticking to them); turn do...

I like to make my venison/moose roast using this method, without adding tomatoes and/or veggies, so I have flavored, cooked and tender meat to use in MANY recipes. Simply portion out cooked meat into separate Ziploc bags to refrigerate and/or freeze to use in the future (e.g., to transform into enchiladas, tacos, burritos, soups, stews, French dip sandwiches, and more)... Yield: 3 lb roast Prep: 5 Mins. Cook: 120 Mins. Pressure: Appx build/decrease times at beg/end, respectively = 10 mins ea.; 20 mins. total INGREDIENTS 3 lb. FROZEN venison/moose roast --(thaw just enough to remove plastic/paper wrap and/or string); --trim sinew and excess fat (as fat from venison does not have a pleasant feel on the palete) 1 pkg McCormick Dry Stew Seasoning mix 3 cups hot water 3 teaspoons beef base paste 1 teaspoon garlic powder 1 teaspoon onion powder 2 tablespoons cider vinegar 2 tablespoons Worcestershire METHOD Place trivet in bottom of   instant pot, then place FROZEN venison/moose roast on...

My kind of 'comfort food,' pretty much any time of the day... Servings: (1) Prep: 5 Mins. Bake: 35-45 Mins. INGREDIENTS 1 large russet potato, peeled and cut into 1/2" cubes 1/2 teaspoon seasoning salt 1/4 teaspoon freshly ground pepper 1/4 teaspoon granulated garlic (or powder) 1/4 teaspoon granulated onion (or powder) 2 teaspoons Mazola oil 2 large eggs METHOD Preheat oven to 425F. Spray an ovenproof 6x6" baking dish; set aside. Place the cubed potatoes, seasoning salt, pepper, granulated garlic and onion, including Mazola oil into a gallon Ziploc bag and shake to combine. Pour seasoned potatoes into a single layer in prepared baking dish. Bake, uncovered, for 25 minutes. Reduce oven temperature to 350F. Crack eggs (individually, into a single layer) atop the hot potatoes. Return baking dish back to oven; continue baking, uncovered, at the lower temperature of 350F for an additional 10-20 minutes, until eggs are set to your liking. Serve immediately in hot baking di...

Ingredients Filling 1 can of condensed milk 2 tablespoons powdered milk 1 tablespoon butter 1/2 can of cream without milk 1 strawberry canister Ingredients Bread loaf 5 units egg whites beaten in snow 5 units egg yolk 2 cups sugar 1 3/4 cups wheat flour 1/2 cup (tea) chocolate powder 3/4 cup milk 1 tablespoon baking powder Chocolate Ganache Ingredients 1 1/2 cups milk tea 1 can of cream without milk Preparation Stuffing In a saucepan, pour the condensed milk, butter and milk powder. Stir until you are in point of brigadeiro and detach from the pan. Add the cream and stir until smooth. Reserve. Preparation Bread Loaf Beat the egg whites until they are three times the size. Add the egg yolks and sugar. Keep hitting. Alternate the dry ingredients with the wet ones: flour, milk and chocolate powder. Do this until the ingredients are finished. Finally, add the yeast. Grease a medium round shape with butter and chocolate powder. Pour dough into shape. Bake in a baking oven at 180 � C for 30-...

A  quick post  today. I was asked by my friend Rafeedha from  Big Sweet Tooth to write a guest post for her Eid recipe collection. Was more than happy to write one for her.  It a simple store cupboard custard recipe that I used to love as a child and look forward to eating during eid. Be sure to visit her space to check it out. Click here to visit.

With Eid just round the corner, the menu turns towards what to cook on Eid day. Of course the main question will be ,"what dessert shall we make?". In my home this year its going to be a lot quieter one. With my second sister and her family having shifted abroad, its just me and my eldest sister and our husbands and kids along with our parents. Anyway... what to make for dessert? Lets see now,  how about Banbukeyo Bondibai. I used to think making bondiba i was very difficult until I started making them. They are not that hard. Just takes some time but still quite easy to make. Its preparing the breadfruit or banbukeyo thats time consuming. You have to remove the skin, the core, then slice and then cut each slice into long batons  then the batons into small tiny cubes. I know its a long process, but I remember as a kid watching  my mum and my aunts cutting them like this. They made it look so easy  and when you have some extra pair of hands to help with the cutting ...

I remember the first time I saw A cook's tour and my initial reaction was "what kind of a cooking show is this??" Then I saw No Reservations and I was hooked to it. Its raw, and honest no sugar coating approach. One of my favorite episode was when Anthony Bourdain visited Saudhi Arabia. His respect to the cultures and the belief. How many of you foodies watched it. I also loved watching The Taste. Anyway, back to my recipe for the day, Tandoori Chicken Pizza .  I love tandoori chicken and so do the boys. I had some left over tandoori chicken and wanted to make my own tandoori chicken pizza. I didn't want to use tomato paste or the regular tomato sauce. So decided I would make the masala sauce that's used to make chicken tikka  masala recipe. It turned out quite well. I  still cant get my pizza base to taste like the one I had in Salamiya restaurant in Kandy, Sri Lanka. I decided to add the extra raw onion slices and coriander  like they do for some pizza where the...

Huni Hakuru is this sweet pastry which is eaten as a tea time snack. The filling is made of gabulhi huni ( the meat found inside a slightly young coconut, but not as young as the ones you drink) cooked with sugar , pandan and cardamon. Once its well cooked and sticky , its cooled and placed in a dough and shaped like a curry puff. Then fried in oil. Its tasty especially when served warm. Gabulhi is the slightly mature coconut, not the coconut you use for cooking or  the one  that is used for drinking which has a more tender flesh. Recipe : Huni Hakuru Makes about 12 2 cups gabulhi huni 1 1/3 cups sugar 1 pandan 1/2 cup water 1" stick cinnamon 6-8 cardamon 1 tbsp rose water For the dough 1 cup flour 1/2 cup grated coconut pinch of salt a little water Place the gabulhi huni and half the sugar in to a small food processor and process to break any large pieces. Remove to a saucepan along with the remaining sugar , a knoted pandan leaf, cardamon and cinnamon.  Place over a me...

Yakutat Alaska white steamer clams are prepared in a velvety garlic-butter-vodka sauce to create my infamous side or main dish, including adding crispy Texas toast dipping... Servings: 4 as an appetizer or 2 as a main course Prep: 10 Mins. Cook: 20 Mins. INGREDIENTS 3 tablespoons cold unsalted butter, cut into 3 equal pats (divided) 3/4 cup finely chopped celery 4 cloves garlic, minced 1/2 cup chopped green onion, both white and green parts 1/2 cup chopped, fresh roma tomatoes Yes, we ate all the steamer clams and I ate the small cockle, but we refrained from eating the starfish ;-) 2 pounds live steamer clams in shells, scrubbed 1/4 cup quality vodka 3-1/2 cups low-sodium chicken broth 1 teaspoon dried parsley 1 teaspoon dried sweet basil 1/4 teaspoon freshly ground pepper 2 teaspoons freshly squeezed lemon juice Tip: Prep all your ingredients ahead of time, including laying out your servings bowls. Also, preheat your oven to 375F, then begin baking your garlic Texas toast, accord...

When growing up I hated pumpkin. Although now a days I have started to enjoy it. My hubby teases me a lot because of it ,as I once told him i hate pumpkin and butternuts  and now he  goes, "so you don't like pumpkin huh?"  Mas huni is a fish sambal , a mixture of onions, fresh coconut, chillies and smoked tuna , although you can use canned tuna. A vegetable of some sort is added, usually a local one ,such as kopee fai , aubergine and in this case, pumpkin. I prefer to use pumpkin to butternut as I feel pumpkin goes much better with savory dishes. Recipe: Baraboa Mas huni 150g cooked and mashed pumpkin 1/4- 1/2 scotch bonnet or 2 chillies thinly sliced 1 small onion, thinly sliced into thin moons 1 can (180g) tuna, drained and flaked ( or 1 large fillet ( about 125) smoked tuna) 1/2 cup grated coconut 1 lime, halved salt I know I said I can , and it shows two  here, in this house if I open a can of tuna, half gets eaten by the boys before I can use it ?? Place th...

My 11 year old is   Fasting  this month. Although its not a must for kids to fast , they still  do as a practice, The smaller ones like  my 6 year old  do half fasts like take suhoor ( early morning meal ) and fast till he starts to feel hungry in the afternoon then have a bite and then fast again.  Its a joke in the house that he does two fasts per day. Although he has managed to hold 2 whole fasts. As they get older they try to stay longer without the meal.  Anyway I decided to make lassi , which is a yogurt drink thats served alot in India and Pakistan. Mango Lassi is made using mangoes and since Mangoes were around when Ramadhan started I sliced a dozen mangoes and froze them and kept them stashed in the freezer to  turn into smoothies and Lassi ( which I have to say is a kind of smoothie itself right?). Its filling, its healthy and delicious!. Recipe : Mango Lassi  Serves 4-5 250g mangoes ( peeled and sliced ) 1 cup yogurt 2 cups m...