Delicio Recipe List

So easy and quick to put together, with an end result of no game-taste, including fall-apart tender meat, and superbly delicious!! Serves: 8-10 Prep: 15 Mins. Cook: 80 Minutes Pressure build/release: 40 Minutes INGREDIENTS 2 Tbsp Mazola oil 5 lb venison roast, thawed and trimmed of excess fat and sinew (deer fat is not pleasant to the palette) 3 cups low-sodium beef broth 2 pkgs brown gravy mix 1 Tbsp worcestershire 1 tsp low-sodium soy sauce 2 Tbsp distilled vinegar SEASONINGS 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp paprika 1/2 tsp pepper METHOD Set Instant Pot to saut� and when hot add olive oil. Sear meat on all sides.   Remove to plate. To pot, add beef stock, gravy packages, worcestershire, soy sauce, and vinegar. Whisk together, while scraping bottom of pot to get any stuck on pieces off the bottom to prevent burning. Place trivet back on bottom of pot. Add meat back to pot. Place cover on instant pot, and turn top knob to sealing. Cook on Manual high pressure 80 m...

A recipe I created years ago and has been proven as a favorite for many over time... Prep: 15 Mins. Bake: 1-1/4 Hours Yields: 2 Loaves INGREDIENTS Wet: 3 large eggs 1/2 cup vegetable oil 2 (5.3-oz. containers) Chobani yogurt (I used peach purchased at Costco) 3 teaspoons vanilla extract Dry (Sifted through a sieve atop wet ingredients): 3 cups all-purpose flour 2 cups granulated sugar 1-1/2 teaspoon baking soda 1/2 teaspoon double-acting baking powder 3 teaspoons ground cinnamon 1/2 teaspoon salt Fold-in: 3 medium, ripe bananas, smashed (if small use 4, if large use 2) 1 cup raisins METHOD Preheat oven to 325 degrees (not 350 degrees or else the loaves will become too dry). Prepare loaf pans (2 regular) by spraying with baking spray; set aside. In a stand mixer bowl attached with the paddle, add eggs and beat on medium speed until light and foamy. Add oil, yogurt and vanilla extract; mix on medium speed until incorporated. Place a sieve over wet ingredients in bowl, add all dry ingredi...

Oh, the aroma of freshly baked bread loaves!!!!! These sourdough twisted baguettes are absolutely divine... Yield: 2 twisted baguettes Prep: 15 - 20 Mins. Rising: (Appx 2 - 2-1/2 hrs total) Bake: 20 Mins. INGREDIENTS 1 cup lukewarm water 1 cup sourdough starter , unfed 2-1/4 cups all-purpose flour, divided 1 teaspoon kosher salt 1 teaspoon honey 2 teaspoons instant yeast --1 egg lightly beaten with 1 tablespoon water, for glaze METHOD In the bowl of the stand mixer fitted with the dough hook, combine water, starter, and 1-1/4 cups of flour, mixing until smooth. Mix in the salt, honey, and instant yeast, then the additional 1 cup of flour. Mix until dough pulls away from the sides of the bowl, On low (#2), let machine knead the dough for 7 minutes in the stand mixer. Transfer dough to a oiled bowl (also, oil top of dough ball) to rise, covered with plastic wrap, for about 1 to 1-1/2 hours, or until doubled in size. Gently deflate dough, and divide it into four pieces. Knead each slightl...

1 egg 1 cup brown sugar* 1/2 tsp vanilla 1/2 cup all-purpose flour* 1/8 tsp baking soda 1/2 tsp salt 1 cup walnuts, chopped Preheat oven to 325 degrees. Grease an 8-inch square pan; set aside. In a mixing bowl beat the egg until foamy. Add the brown sugar and vanilla. Stir in the flour, baking soda, and salt. Add the walnut pieces and mix in well. Spread the batter into the well greased baking pan. Bake in a 325 degree oven for 25 minutes or until the top has a dull crust. Cut into squares and serve warm. *For diabetics, substitute 1/2 cup Splenda Brown Sugar Blend and white whole-wheat flour. Walnuts are heart health and good for diabetics. Note: Serve with a dollop of whipped cream or a scoop of ice cream, if desired.

2/3 cup corn meal 1 egg, beaten 1 tsp baking powder milk 1 cup flour 1/2 tsp salt Hot dogs Mix the cornmeal, flour, baking powder, and salt together in a shallow dish; stir in the egg and enough milk to make a stiff batter. Remove hot dogs from package, dry with paper towels, and insert a wooden skewer in one end and over halfway through the hot dog. Dip in batter to coat well. Deep fry at 400 degrees until golden brown. Drain on a cookie sheet lined with paper towels.   Note: File Photo

Recipe is hard to read so here it is: Combine� 2 tablespoons cornstarch 1/2 cup sugar 1/4 teaspoon salt 2 1/2 cups (No. 2 can) crushed pineapple Cook until thick and clear, stirring constantly. Add� 1 tablespoon butter 1 tablespoon lemon juice Cool. Prepare� pastry for two-crust pie, as directed on Pillsbury Pie Crust Mix package. Turn� filling into pastry-lined 8-inch pan. Place� lattice strips over filling, seal ends to bottom crust. Flute edge. Bake� in hot oven (425F) for 25 to 30 min.

This is an old recipe from Kansas. 4 (1 lb) boneless pork chops 1/2 tsp salt, divided 1/4 tsp black pepper 2 tsp vegetable oil 1/3 cup water 1/4 cup ketchup 2 tbsp cider vinegar 1/4 tsp celery seed 1/8 tsp ground nutmeg 1 bay leaf Preheat oven to 350 degrees. Sprinkle the pork chops with half the salt and the pepper. In a large nonstick skillet, heat the oil, add chops and cook 3 to 4 minutes each side until browned. Transfer pork chops to an 8-inch square baking dish that has been lightly greased. In a small saucepan, combine the water, ketchup, vinegar, celery seed, nutmeg, bay leaf and other half of the salt. Bring to a boil and pour the mixture over the chops. Cover dish and bake in a 350 degree oven for approximately 20 minutes or until done. Discard the bay leaf before serving. Note: File photo for reference.

This is an old Hoosier recipe. 18 bell peppers (use a mixture of red and green), chopped 1 large head of cabbage, shredded 2 tbsp celery seed 2 tsp mustard seed 2 tsp salt 2 cups white vinegar 1 quart apple cider vinegar Mix all ingredients together in a large saucepan or stockpot and bring to a boil; let stand for 20 minutes. Seal in sterilized jars. Make sure jars seal or place in refrigerator.  Note: Photo used for reference only. Not this exact recipe.

1 frying chicken, cut up 1 cup biscuit baking mix 2 tsp salt 1/4 tsp black pepper 2 tsp paprika 1 stick butter* Preheat oven to 400 degrees. Place butter in a 9 x 13-inch baking pan and set into oven until melted. In a paper bag combine the baking mix, salt, pepper, and paprika; shake 3 pieces or so of chicken in bag at a time; coat thoroughly.  Place the chicken, skin side down in a single layer in the hot butter in the pan.  Place in oven at bake 30 minutes at 400 degrees.  Turn chicken to the other side and bake another 15 minutes or until browned and juices run clear. *Replace half the butter with olive or coconut oil for a healthier dish. Gravy: Pan drippings 2 tbsp of the leftover biscuit mixture in the bag 1 1/2 cups low-fat milk Add the biscuit mixture to the drippings and bring to a boil, while stirring.  Add the milk and boil for another minute or so until thickened.  Stir gravy constantly while cooking.   Note: File Photo

This is a recipe I have had for many years. I do not remember where I got it. 2 cups bran flakes cereal 1 cup milk (skim is healthier) 1 1/2 cups all-purpose flour 2 tbsp sugar 2 tsp baking powder 1 tsp cinnamon 1/4 tsp salt 2 eggs, slightly beaten 1/2 cup unsweetened applesauce 3 tbsp salad oil 1 tsp vanilla extract 1/2 cup toasted almonds, chopped (walnuts also work well) Preheat oven to 400 degrees. Grease 12 muffin pan cups and set aside. In a large bowl, combine the bran flakes and milk. Let mixture stand for 5 minutes. In another bowl, combine flour, sugar, baking powder, cinnamon, and salt; set aside. To the bran flakes, add eggs, applesauce, oil, and vanilla; beat well. Stir in the dry ingredients and nuts just until moistened. Fill the muffin cups 3/4s full. Bake at 25 to 30 minutes, until lightly browned and tops spring back when touched. Remove from pan and cool on a wire rack. Note: File Photo

This recipe is from an old newspaper clipping I found in my mother's home years ago. 3 lbs cut-up chicken 3/4 cup honey 3/4 to 1 cup buttermilk baking mix (such as Bisquik) 2 tsp dry mustard 1/2 tsp paprika Salt to taste Pepper to taste Vegetable oil Coat chicken pieces with honey; set aside. Combine the baking mix, mustard, paprika, salt and pepper together. Dredge chicken pieces in the baking mix mixture. Pour enough oil in a 12-inch heavy skillet to reach a depth of 1/2-inch. Allow oil to heat to 375 degrees over medium heat. Carefully place the chicken pieces in the hot oil and cook about 5 minutes or until underside of pieces is golden brown. Turn chicken pieces and cook another 5 minutes. Reduce heat and cook for 7 to 10 minutes longer or until the chicken juices run clear. Drain chicken pieces on paper toweling. Alternate method: Brown both sides of chicken in skillet. Place on a baking sheet and bake in a 350 degree oven for 20 to 30 minutes, until jui...

This recipe is from an old Campfire Girls cookbook. 3 tbsp butter, softened 1/2 cup Parmesan cheese 1 tbsp chopped parsley 4 ears of frozen corn, thawed and drained 4 slices pastrami Combine butter, cheese and parsley in a small bowl and mix well. Spread the butter mixture over the corn leaving a 3/4-inch margin on each end. Wrap the corn with the pastrami. Seal ears in foil and prick foil with a fork. Grill over hot coals for 10 minutes turning occasionally.  Just for fun photo.

This is an old recipe from my childhood. 2 pkgs (8-oz each) cream cheese 2 jars (5-oz each) Old English Cheese Spread 1 jar (5-oz) Blue Cheese 3 tbsp red wine vinegar 1/8 tsp garlic salt chopped pecans for rolling the balls in Let cheeses warm to room temperature for easier mixing. Put all ingredients, except pecans, into a mixing bowl and blend with a fork until well blended. After mixing, refrigerate the mixture until it is stiff. Remove from refrigerator and divide into two equal parts. Roll each part into a ball. Roll each ball in the chopped pecans. Wrap in plastic wrap and refrigerate until ready to serve. Serve with an assortment of crackers and/or fresh vegetables.  Kraft Foods Photo

For the cake: . 3 large eggs 1/2 cup demerara sugar or xylitol 1 cup whole milk or vegetable 1 cup oatmeal 1/4 cup cocoa powder 3 tablespoons melted butter 1 tablespoon baking powder . Method of preparation: . Beat the eggs with the sugar in the mixer or with a fouet (wire batter) for 3 minutes, add the butter and the milk and mix slowly, finally add the dry ingredients (leaving the yeast last) by gently stirring not to lose the bake and stir again. Preheat the oven to 180 degrees, pour this dough into a 20-cm-shape greased with butter and cocoa powder, bake from 25 to 30 minutes. After roasting, allow to cool . For the filling: . 2 #leitecondfake's recipes 1 carton of sour cream 2 tablespoons butter 3 tablespoons powdered milk 1 bunch of large strawberries. Method of preparation: . On low heat, stir fake condensed milk + butter + sour cream + powdered milk for about 10 minutes, allow to cool, cut the strawberries in half and mix with this filling, set aside. . With the already col...

This recipe is from an old local PTA club. 1 box (5 to 6 qt) powdered milk 1/2 cup powdered sugar 1 cup Nestle's Quik 1/2 cup powdered coffee creamer 1 box (4-serving size) instant chocolate pudding mix 1/4 to 1/2 cup cocoa (depending on how chocolaty you want) Combine all ingredients together and store in an airtight container or pretty jar if giving as a gift. Directions: Use 1/3 cup mix to 1 cup hot water. Note: File Photo

I love making pavlovas and  I love the reaction I get every time  I make one especially to someone who has never eaten one. Last Ramadhan I started taking orders for pavlovas because  I felt not everyone likes cake and its the kind of dessert that really puts a smile on your face. This particular recipe was inspired by a recipe by Lorraine Pascal. She used pears and other stone fruit in her recipe.  I changed it to just plums because I love plums and I love the ruby red color of the poaching liquid. plums, cinnamon, star anise and strip of orange rind  I reduced the liquid so it was quite thick and syrupy and divine. I swirled some of the syrup into the cream and drizzled some on top as well. yumm, I don't mind eating this straight from the bowl. The secret to a good pavlova is time.  It is not something where you can keep opening and closing the oven to check if its done or not. because if you do open the oven while it is baking you will destroy the whol...

This recipe is from a lady who ran a country store with her husband when I was a child. 1 cup miniature marshmallows 2 cups frozen strawberries 3 oz pkg strawberry gelatin 2 1/4 cups all-purpose flour 1 1/2 cups sugar 1/2 cup shortening 3 tsp baking powder 1/2 tsp salt 1 cup milk 1 tsp vanilla 3 eggs Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan. Sprinkle marshmallows over the bottom of the baking pan. Combine strawberries and dry gelatin; set aside. Combine the flour and the remaining ingredients; beat at low speed of an electric mixer until moistened. Pour batter over the marshmallows in pan. Spoon strawberry mixture over the batter. Bake at 350 degrees for 45 to 50 minutes. Serve topped with whipped cream.  As you can see, my copy of her cookbook has had a lot of use!

I got this recipe from a lady I worked with years ago. It is good anytime of the year! 2 lbs. squash, sliced 1/4 cup chopped onion 1 can cream of chicken soup 1 cup sour cream 1 cup shredded carrots 1 pkg (8-oz) herb stuffing mix 1/2 cup melted butter Preheat oven to 350 degrees. In a saucepan, cook the squash and onion in boiling salted water for 5 minutes; drain. Combine cream of chicken soup with the sour cream. Stir in the carrots. Fold in squash and onion mixture. Combine stuffing mix and butter. Spray a 9 x 12-inch baking pan with nonstick cooking spray. Spread half the stuffing mixture in bottom of dish. Spoon vegetable mixture over the stuffing. Top with the remaining stuffing. Bake at 350 degrees for 25 to 30 minutes.  Note: File Photo

Mango Sticky Rice has been one of my favorite desserts, but I'd never known how to make it myself until I recently took a cooking class at a local Asian market. This is the recipe I got there, and tonight I made it on my own for the first time. Success! It's pretty easy to make once you have the requisite bamboo basket and all the ingredients. I'm glad I now have this dish in my dessert repertoire.  2�3 cups uncooked sticky rice 1 � cans (19 oz) coconut milk (ChaoKoh/Mae Ploy brand) 1 teaspoon salt 1 pandan leaf 1 cup sugar 1.5 oz palm sugar 1 � tablespoons vegetable oil Cook the sticky rice using the directions below. While the rice is cooking, make the sauce by putting the coconut milk, sugars, pandan leaf, salt, and vegetable oil in a saucepan. Bring to a boil on medium heat. Stir occasionally. Remove it from the heat when it boils. Reserve one cup of the coconut sauce and set it aside for serving later. After the rice is cooked, put the sticky rice in a bowl and pour th...

This recipe was adopted from a soup recipe found in the Sept./Oct. 2017 edition of Eating Well. The smoked paprika and smoked Gouda give the creamy soup a really nice flavor. Serve with a salad for a light and delicious meal. Ingredients : 1 1/2 pounds broccoli crowns 2 tablespoons olive oil, divided 1 sweet onion, finely chopped 2 garlic cloves, minced 1 tablespoon all-purpose flour 1/4 teaspoon smoked paprika 1 cups low-sodium vegetable broth 2 cups stale rye bread, cubed (or place fresh bread in preheated oven until bread hardens) 1 cup shredded smoked Gouda cheese, plus additional for soup topping, if desired ( see Step 7 ) 2 teaspoons rice vinegar Salt and pepper, if desired Directions : Preheat oven to 350 degrees if you need to toast bread and/or it you wish to top soup with Gouda cheese (see step 7 ). Cut 1 1/2 cups of the broccoli florets into smaller florets and set aside; and coarsely chop the remaining florets. Heat one tablespoon of oil in a large saucepan over medium heat...

This recipe is from an old Camp Fire Girls cookbook. 2 cups sugar 1 cup light corn syrup 1 cup water 1 lb raw peanuts 1/8 tsp salt 1 tsp vanilla extract 2 tsp butter 2 tsp baking soda In a saucepan, place sugar, corn syrup,and water. Bring mixture to a boil and boil until mixture spins a thread. Stir in the peanuts and cook until mixture is golden brown. Add the salt, vanilla, and butter, mixing well; remove from heat. Mix in the soda quickly. Spread mixture out on a buttered surface. Break into pieces when cooled.  File Photo

This recipe is from a 1970s Kraft Foods grocery store give-away flier. Pastry for a 9-inch pastry shell 2/3 cup half & half cream 2 eggs, slightly beaten 1/4 tsp salt dash of pepper 4-ozs KRAFT Natural Swiss Cheese Slices, chopped 1 tbsp flour 4 crisply cooked bacon slices, crumbled Line 24 miniature muffin cups with the pastry; set aside. Combine half and half, eggs, and seasonings; mix well. Toss cheese with the flour; add cheese and bacon to the mixture. Fill muffin shells two-thirds full with the egg mixture. Bake at 325 degrees 30 to 35 minutes or until lightly browned. Variation: Line bottom and 1-inch up the sides of an 8-inch square pan with the pastry. Pour cheese and egg mixture into pastry shell. Bake at 325 degrees for 40 to 45 minutes or until lightly browned. File photo

I met Rebecca from Chow and Chatter back when I first started blogging and did my first guest post for her.  We seem to share quite a lot of similarities,  both of us are married to doctors and our kids are the same ages.  She is such a lovely and sweet person and I love her Instagram stories and her travel stories as well. This recipe was inspired by a recipe from her blog which she once posted. I have made this using fresh chicken pieces and also cooked and shredded roast chicken. Either way, it's delicious. The butternut is roasted along with the bell pepper and a few garlic cloves and the roasted vegetables really help to take this recipe to a new level. The roasted butternut is used in one layer of the lasagne, along with the garlic cloves, slightly squashed up so they make a vegetable layer. In the islands, it is difficult getting parmesan cheese so I have left the option of using either parmesan cheese or cheddar cheese to finish off the lasagne.  A little spr...

This recipe is from my late mother. 7 med cucumbers, scrubbed and sliced thin 1 large onion, sliced and separated 1 green bell pepper, diced 1/2 cup salt Mix the above ingredients together, cover with water, let stand for 2 hours. 1 cup vinegar 2 cups sugar 1 tbsp celery seed In a medium saucepan, bring the vinegar, sugar, and celery seed to a boil. Turn off heat and allow to cool. Drain the cucumber mixture, rinse and drain again. Put the cucumber mixture into containers and pour the cooled syrup over them. Refrigerate. This recipe is from my late mother. 7 med cucumbers, scrubbed and sliced thin 1 large onion, sliced and separated 1 green bell pepper, diced 1/2 cup salt Mix the above ingredients together, cover with water, let stand for 2 hours. 1 cup vinegar 2 cups sugar 1 tbsp celery seed In a medium saucepan, bring the vinegar, sugar, and celery seed to a boil. Turn off heat and allow to cool. Drain the cucumber mixture, rinse and drain again. Put the cucumber mixture...

This recipe is from an old country cookbook. The picture is a file photo of cucumber dip. 1/2 large cucumber, peeled 1/4 onion 8-oz pkg cream cheese 1 tbsp mayonnaise 1/2 tsp garlic powder Blend the cucumber and onion together in an electric blender; drain well. Mix the cream cheese, mayonnaise, and garlic powder together in blender and add well drained cucumber and onion mixture. Serve with your choice of chips, crackers, or fresh veggies.

This recipe is from the late mother of children I went to elementary school with in the 1950s. 2 cups flour 1/2 cup cocoa 2 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1 cup shortening 2 cups sugar 4 eggs 1 cup mashed potatoes 1 tsp vanilla 1/3 cup milk 1 cup chopped nuts Stir together the flour, cocoa, baking powder, salt and cinnamon. In a large mixing bowl, mix shortening and sugar beating until light; add eggs and beat until mixture is light and fluffy. Add the potatoes and vanilla mixing until well blended. Stir the flour mixture into the creamy mixture, alternating with the milk. Stir in the nuts. Pour into a greased 13 x 9x 2-inch pan. Bake at 350 degrees for 40 to 45 minutes. Frost with your favorite chocolate frosting or dust top with powdered sugar.   Note: File Photo

This recipe is from an old cookbook my mother had. 1 small head cabbage 1 lb ground beef 3/4 cup instant rice 1 onion, finely chopped 2 cups tomato juice salt and pepper to taste Parboil cabbage a few minutes until the leaves separate; drain. Combine the ground beef, rice, onion, salt, pepper, and enough of the tomato juice to make the mixture moist. Divide meat mixture into 6 to 8 balls and shape into thick logs. Wrap each meat log in a cabbage leaf; fasten together with a toothpick. Place cabbage rolls in a baking dish and pour the remaining juice over the top. Bake at 350 degrees for 1 hour. Note: I like to add a little garlic to the tomato juice for added flavor.  Note: File Photo

1 tbsp butter or margarine 2/3 cup Bisquick 1 1/2 tsp paprika 1 1/4 tsp salt 1/4 tsp pepper 2 1/2 to 3 1/2 lb frying chicken, cut-up Heat oven to 425 degrees. Melt butter in an oblong baking pan 9 x 13-inches, in the oven. Mix the Bisquick with the paprika, salt and pepper; coat the chicken. Place chicken, skin sides down, in the pan. Bake, uncovered, for 35 minutes. Turn and bake until done, about 15 minutes longer.  Photo from Just a Pinch