Delicio Recipe List

It's terrific how these pickled red onions become so crispy while being refrigerated in this flavorful brine giving you a delicious sweet-spice vib... Yield: (6) 1/2-Pint Size Mason Jars, or (3) Pint-Size Prep: 15 Mins. Cook Brine: 30 Mins. Refrigerate: Min. of 3 days, or up to 1 month INGREDIENTS: Brine: (*Note: I prepare pots of brine about 6 hours beforehand to ensure it has sufficient time to cool so it's ready when I began the jarring process. Or, to speed up the cooling process; once the brine has cooled somewhat, carefully place entire pot in sink filled with cold water, just so water is about 1/4 the way up from outside bottom of pot.) 4 cups water 2 cups white distilled vinegar 1/4 cup pickling spice 3/4 cups white granulated sugar 1/4 cup dark brown sugar Onions: 3 medium red onions, thinly sliced from top to core direction to 1/8" METHOD Add all brine ingredients to a large non-reactive pot (I use stainless steel); stir to combine. Bring brine to a boil, cover, ...

My vibrant Jalape�o-Lime Jam is flecked with tiny bits of peppers that adds a jewel-like flair to appetizers. Spread on a block of warmed cream cheese and serve with crackers, or as stated below with Smoked Wild Alaska Salmon... Yield: 7 (8 oz) half pints Prep: 20 Mins. Process: 10 Mins. INGREDIENTS 12 medium jalape�o peppers, with ribs and seeds, roughly chopped 1-1/2 cups cider vinegar, divided 1/2 cup bottled lime juice 6 cups granulated sugar 2 (3-oz pouches) of Liquid Pectin 1 TB cold unsalted butter 10 drops natural green food coloring 7 (8 oz.) sterile glass canning jars with lids and bands METHOD Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. Puree peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain pur�e. Combine pur�e with remaining 1/2 cup cider vinegar, 1/2 cup lime juice and sugar in a large heavy-bottom pot. Bring to a boil over high heat....

Making homemade mayonnaise is incredibly easy when you use �key� room temperature ingredients! Simply follow my step-by-step instructions below... Yield: 1 cup (1/2 pint) Prep: 5 Mins. Stand: 4 Hrs. at room temperature Refrigerate: Up to 1 week    INGREDIENTS 1 large pasteurized egg yolk, room temperature (save egg white, see a recipe to use it below*) � teaspoon kosher salt 1/8 teaspoon ground white pepper 4 teaspoons white wine vinegar (unseasoned), room temperature 1 cup Mazola Oil 1/2 teaspoon freshly squeezed lemon juice, room temperature 1 Tablespoon amber agave 1/8 teaspoon dry ground mustard 1 Tablespoon boiling water METHOD Lay out all ingredients, according to the preparation order listed below, also ensuring egg yolk, white wine vinegar, and lemon juice are all at room temperature. Place a small saucepan of water on stove to boil. Place the egg yolk, salt, white pepper, and vinegar into the bowl of your food processor fitted with the metal blade. Put your oil into a...

  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 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...

An easy and tasty option to make your own Teriyaki Sauce. I always have some of this Asian sauce on hand for those last-minute stir-fry recipes for quick meal options on those busy nights... Prep: 5 Mins. Yields: 1 Pint (2 Cups) 1-� cups dark brown sugar � cup low-sodium soy sauce � cup low-sodium chicken broth 2 tablespoons hoisin sauce (An Asian-style barbecue sauce) 1-inch piece of fresh ginger, grated (or 1 teaspoon ground) 2 garlic cloves, grated � teaspoon freshly ground pepper METHOD Add all ingredients to a nonreactive (glass/ceramic) bowl, and whisk to combine. Use in your favorite teriyaki recipe or as a marinade, including basting grilled meat, poultry, fish, and shellfish. Store in an airtight jar in refrigerator~ Enjoy!

An incredibly quick and easy stir-fry sauce recipe that pairs well combined with a variety of Asian meat, poultry, and vegetable stir-fry main dish meals... Prep: 10 Mins. Cook: 5 Mins. Yields: (Appx. � Cup) INGREDIENTS 2 tablespoons low-sodium soy sauce 1/4 cup + 2 tablespoons chicken broth 3 tablespoons rice wine 2 tablespoons honey 2 teaspoons sesame oil Pinch of white pepper 1 tablespoon vegetable oil 2 teaspoons granulated garlic 2 teaspoons ground ginger 1 tablespoon arrowroot (or cornstarch) 2 tablespoons cold water METHOD In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. Dissolve arrowroot in 1/4-cup cold water (slurry), and set aside nearby. Heat all ingredients, except slurry, in a small saucepan until gently boiling. Reduce heat to medium and cook for 1 minute. Mix the slurry (as it will tend to settle), and add to saucepan while whisking.  Cook, whisking, until the sauce boils and thickens.  Remove from heat and use this sauce...

For a fast and easy Japanese dressing recipe tasting super similar to those found in top-notch Japanese restaurants ~ This one's for you! Yields: (1-1/2 cups) Prep: 5 Mins. INGREDIENTS: 1/2 cup finely chopped sweet white onion 1/2 cup canola oil 2 tablespoons water 2 teaspoons ground ginger (or 2 tablespoons freshly grated) 2 tablespoons minced celery 3 tablespoons ketchup 1/4 cup low-sodium soy sauce 2 tablespoons honey 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon granulated garlic 1/2 teaspoon fine-grain sea salt 1/2 teaspoon freshly ground black pepper METHOD: Add all ingredients in order listed in blender.  Place lid on top, and blend on high speed for a minimum of 30 seconds, until dressing is smooth. Let dressing stand a minimum of 4 hours in refrigerator for flavors to meld before serving. ~ Enjoy! Sandra's Japanese Restaurant-Style Salad (Click for recipe)... ~~~~~~~~~~~~ Tip: Store dressing in refrigerator in a tightly covered glass container for up to 1 week....

"I Never Ever met a pimiento cheese that I did not like!"~ Adele Forbes....From Ruth's Famous Salad Dressing's, Pimiento Cheese Spread, to this rockin' hot and savory version of down home Southern comfort, just place it in front of me and I will eat it. I love it just plain on a spoon or in a sandwich or on top of a cracker or lying snug as a bug in a rug on a spear of celery....just bring it on! 8 oz. cream cheese, softened 1/3 cup chopped jalapeno pepper 1/4 cup Duke's mayonnaise 2 tablespoons pickled jalapeno juice 2 cups shredded cheddar cheese 2 cups shredded white cheddar cheese 2 (7oz.) jars diced pimiento, drained 12 oz. jar roasted red bell pepper, chopped and drained In bowl of electric mixer combine cream cheese, jalapenos, mayonnaise and pepper juice. Stir in cheeses, pimientos and bell peppers. Cover and refrigerate at least 4 hours. Yield 6 cups

A family member shared this recipe with me many years ago and I make it whenever we are having Oriental food of any kind. It is relatively comparable to the Shrimp Sauce that is served in Chinese and Japanese restaurants. 1 stick butter-melted 1 pint Kraft's real mayonnaise 1 pint Miracle Whip 3 tablespoons rice wine vinegar 2 tablespoons sugar 8 tablespoons paprika 2 tablespoons garlic powder 1 tablespoon crushed garlic Combine all ingredients adding water as you stir to your desired consistency.