Delicio Recipe List

Chicken Cordon Blue recipe Ingredients for chicken cordon blue: 25 Ritz crackers (I used whole wheat crackers and loved the extra nuttiness) 4 slices hearty sandwich bread, white or wheat (again, used homemade wheat bread and it was hearty and delicious) 6 tablespoons butter, melted 8 thin slices deli ham (about 8 ounces) 2 cups shredded swiss cheese 4 thick boneless, skinless chicken breasts (about 2 pounds total), see note Salt and pepper 3 large eggs 2 tablespoons Dijon mustard 1 cup all-purpose flour Directions: Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Trickle(drizzle) in the melted butter and pulse to incorporate together. Transfer the crumbs to a rimmed baking sheet and bake in the preheated oven for about 3 - 5 minutes, stir it occasionally, until the crumbs are lightly brown golden. Transfer the crumbs to a shallow baking dish. Leave the oven on.Top each ham slice with about 1/4 cup shredded cheese. If you...

Vegetarian Vegetable Lasagne recipe Ingredients: 2 Tbsp. olive oil 1/2 cup chopped onion 3 cloves garlic, minced 1/2 cup diced green pepper 1/2 cup diced red pepper 1/2 cup diced zucchini 8 oz. sliced mushrooms 2 26 oz. jars spaghetti sauce or 6 cups homemade spaghetti sauce kosher salt and black pepper to taste 15 oz. part-skim ricotta cheese 2 large eggs, lightly beaten 1 cup shredded asiago cheese 12 oven-ready lasagna noodles, such as Ronzoni or Barilla 1 cup grated Parmesan cheese 2 cups shredded mozzarella cheese Directions : Preheat oven to 375 degrees F.Heat olive oil in a large (12 or 14-inch) skillet over medium heat. Then add onions, garlic and peppers. Saute several minutes until vegetables start to soften.Add zucchini and mushrooms. Saute 2 to 3 more minutes until the vegetables have released most of their water. Stir in spaghetti sauceand bring to a boil, then reduce heat and let the sauce simmer about 7 to 10 minutes. Taste and adjust seasonings.In a medium bowl eggs, ...

Cheese and potato pie recipe Ingredients: 750 g potatoes (peeled and quartered) 40 g butter 1 large onion (thinly sliced) 100 ml milk 200 g Cheddar, Double Gloucester or Red Leicester cheese, grated 1 tsp mustard Sea salt and freshly ground black pepper 2-3 tomatoes, sliced Directions: Preheat the oven to 200�C/fan 180�C/gas 6. Cook the potatoes in boiling salted water for 15 - 20 minutes until tender(soft).While the potatoes are cooking, melt the butter in a pan and gently saut�(or fry) the onion until lightly golden and sweet. This will take about 10 mins. Add the milk to the pan and heat until almost boiling.Then drain the potatoes and return to the pan. Mash really well with a potato masher, and then put in the milk and onion, three-quarters(3/4) of the cheese, the mustard and some seasoning.Transfer to a buttered oven proof dish, scatter over the remaining cheese and lay the tomato slices on top and season again if you wish.Bake for 20 to 25 mins until the top is bubbling and ligh...

Parmesan-Dijon Chicken Breasts recipe Ingredients for chicken breasts: 3/4 cup Fiber One original bran cereal 2 tablespoons grated Parmesan cheese 1 teaspoon dried basil leaves 1/4 teaspoon garlic salt 1/4 teaspoon coarse ground black pepper 1 egg white, beaten 2 tablespoons Dijon mustard 4 boneless skinless chicken breasts (about 1 1/4 lb) 1 tablespoon canola or vegetable oil Preparation method: Heat oven to 400�F. Spray 15x10x1-inch pan with cooking spray.Then, place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).In shallow bowl, mix cereal,basil, cheese, garlic ,pepper and salt. In another shallow bowl, mix egg white and mustard until blended.Dip chicken into egg white mixture, after that coat well with cereal mixture, place in pan. Drizzle oil over chicken.Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170�F). parmesan chicken breasts , dinner...

Ingredients: 2 tbsp vegetable oil 6 large chicken thighs, skin on 1 large onion, finely sliced 2 tbsp curry powder (hot if you like it spicy, mild for tamer curries) 350g easy-cook, long grain rice 700ml chicken or vegetable stock 250g frozen peas Preparation method: Heat oven to 200Celsius. Heat the oil in a large saut� pan and fry the chicken thighs, skin side down, for 8 to 10 mins until the skin is golden and really crispy. Tip in the onion and continue to cook for about 5 mins until the onion softens.After that sprinkle in the curry powder and cook for a one minute more, then stir in the rice and pour over the stock, then bring the stock to the boil. Cover the pan and bake for a half an hour until all the liquid has been absorbed and the rice is cooked well. Stir in the peas and leave the rice to stand for a couple of mins before serving.

This is the perfect accompaniment to Sarson ka Saag � an amazing winter dish. I prefer eating this for lunch � as both the saag and makki ki roti can be heavy to digest. Yields: 4 rotis (Increase as needed) Ingredients: 2 cups makki ka atta (yellow coarsely ground corn flour) Warm Water for dough (as needed) Salt to taste Fresh white (unsalted) butter Method: 1.      Take the corn flour in a wide pan, add the salt and knead the flour with warm water to form medium-hard dough. Make the dough fresh, roll and make the rotis immediately. 2.      The dough is tough to roll and can stick to the rolling pin as well as the rolling surface. I recommend using damp muslin cloth (this is how my mom did it) or two sheets of plastic/ cling film � this is how I do it. 3.      Make a small ball and place between the two sheets of damp muslin/ regular cling film. Roll over the sheet to a 2-3 mm layer. Roast on a hot (non-stick) tava/ pan ...

This is a very traditional meal from North India � best served in the freezing winters... Piping hot greens with makki ki roti (flat bread made of corn flour). The leaves � both sarson (mustard leaves) and palak (spinach) are the greenest, freshest and at their flavourful best in the winters. While the best saag I have eaten is made by my mother, the second best was during a school trip - many, many years ago at a roadside dhaba (highway truck stop!) on our way to Manali. The temperature outside was about 6 degrees Celcius and perfect for a hot, traditional clay oven baked rotis and piping hot saag. I haven't found the perfect saag in a restaurant yet - will definitely make a recommendation when I do! There are a couple of variations � once I remember my mum asking me to add bathua/ methi � the proportion is 2 sarson: 1 palak: � methi: � bathua. The version I make most often is with palak and sarson. Methi is Fenugreek leaves, Bathua (google tells me) is chenopodium. Serves: ...