Delicio Recipe List

  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 surprisingly quick and easy method to prepare terrific sloppy joes for a crowd that's nearly as fast as opening the traditional store-bought canned version,  but tastier... Serves: (6-8, depending on bun size) Prep: 5 Mins. Cook: 10 Mins. INGREDIENTS 1 lb. lean moose burger (or venison, buffalo, caribou, elk, poultry, beef...) Pinch of red pepper flakes 1 tablespoon finely chopped green bell pepper 1 tablespoon finely chopped celery 1/2 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon low-sodium tamari (or soy sauce) 1 teaspoon worcestershire 1 (15 oz. can) tomato sauce 1/2 cup ketchup 1/2 teaspoon yellow mustard 6-8 potato buns (or your preference) Side options: -Potato Chips -Dill Pickle Spears - Sandra's Best Coleslaw  (click for recipe) - Sandra's Best Potato Salad  (click for recipe) METHOD In a medium skillet over medium-high heat, brown the burger (drain if using non-lean).  Add the remaining ingredients; bring to a gentle boil, then reduce heat to ...

Delicious and easy! My crockpot broke, so I didn't make this in a slow cooker. I just cooked up the chicken first then added everything else and let it simmer for an hour or so.  Don't be in too much of a hurry. Let it simmer. I tasted it as it was getting warm and thought it was going to be terrible, too sweet!  After it simmered, it really did taste so much better. I highly suggest adding red onion (I love red onions) and the extra pineapple slice when you are serving.  I don't like cilantro so I didn't buy any, but Kenny said he would have liked that as well. My family ate it on buns last night. I just made it into a salad for lunch today and it was delicious. The original post is here . 1 pound boneless chicken breasts 1 (20-ounce) can crushed pineapple in juice juice of one lime 1 tablespoon honey 1/4 cup soy sauce 3 or 4 garlic cloves, minced 1/2 teaspoon red pepper flakes (adjust to your heat preference) 8 whole wheat buns for serving, optional: pineapple rings, ...

This was soooo easy to put together. You can see the original recipe her e including pictures. I halved the original recipe and used shredded cheddar cheese instead of Velveeta mostly because I couldn't find it in the store and my kids were acting up. And I don't love Velveeta so I didn't really care. Chopped Ham BBQ Sandwiches 2 lbs ham, chopped 4 hard boiled eggs, chopped 8 oz Velveeta cheese, diced 1 (12 oz) bottle chili sauce 12 sandwich buns 1. Preheat oven 350. Mix ham, eggs, cheese and chili sauce in a large bowl.  Make sure it is well coated with sauce. 2. Spread on buns.  Wrap them individually in foil and place on cookie sheet. Bake for 30 minutes.

Don't laugh now....when I was a child in the beautiful Blue Ridge Mountains of North Carolina, the return of cool Fall weather definitely meant that 'hog killing' time was not far away. My grandmother, 'Mama Joe' to all of the grandchildren, always requested the brains of the dead critters to mix with her breakfast scrambled eggs. Of course all of the little ones turned up their noses and ran from the kitchen when she was preparing this favorite dish of hers. Her logic behind this 'strange happening' was that eating the brains of the animal would in turn help to make her smarter, and yes, she was a very smart woman. So just maybe you might want to be standing at the front of the line the next time 'hog killing' season spins around.  12 ounces cleaned pork brains 1/4 cup flour 1 tsp. baking powder 1 big egg salt & pepper to taste Vegetable oil for frying 6 to 8 quality hamburger buns Wash the brains in pieces under cold running water, removing as ...

Memorial Day weekend requires the use of the grill and this recipe will be fabulously accommodating to the 'thrill of the grill". This sandwich will literally melt in your mouth! 1 tablespoon olive oil 1 clove garlic, crushed 1/2 teaspoon chopped fresh basil 1 (6oz.) portobello mushroom cap 2 slices Swiss cheese 1 kaiser roll-split mayonnaise 1 slice red onion 2 slices fresh tomato lettuce leaves salt & pepper Combine the olive oil, garlic and basil in a bowl, mixing well. Brush both sides of the portobello with the olive oil mixture. Place on grill rack on preheated grill. Grill for 3 to 4 minutes per side, turning once. Top with the Swiss cheese and continue grilling until cheese melts. Remove from heat. Grill both sides of the roll then spread the mayonnaise over each grilled side. Place portobello on 1 side of bread, top with onion, tomato and lettuce; sprinkle with salt and pepper. Top with remaining half of roll. Serve with vegetable chips. 1 sandwich "I never m...