Delicio Recipe List

My favorite kind of recipe; piles of yummy with minimum work!  Serve with sour cream or ranch dressing or ketchup.  From Ryan's niece, Tiffany. 4 tsp. seasoning salt 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. pepper 1 T. parsley 8 potatoes oil Brush potatoes clean and let air dry.  Cut into wedges or chunks.  Drizzle generously with oil, add spices and toss until everything is coated evenly. Bake on a large baking sheet lined with parchment paper at 400� for an hour.  Stir a couple times in between. Optional: add carrots or onions or both!

An easy and tasty recipe for green beans that works well with the ingredients available here in China. 2 T. canola oil 2 T. butter 4 garlic cloves, sliced 2 lb. fresh green beans 1 cup chicken broth � tsp. salt � tsp. pepper In a Dutch oven or wok heat oil and butter over medium-high heat.   If using wok, be careful not to burn the butter.   Add garlic; stir-fry for half to one minute or until golden.   Using a slotted spoon remove from pan and set aside.   Add green beans to pan; stir-fry 4-5 min. until crisp tender. Stir in broth, salt and pepper.   Bring to a boil, reduce heat, and simmer uncovered for 8-10 min. or just until beans are tender and broth is almost evaporated, stirring occasionally.   Stir in reserved garlic and serve. Another easy method for doing green beans:   Steam green beans in some water in a covered wok just until tender.   Drain in a vegetable drainer and let dry.   Heat wok with a small amount of oil.   Add c...

For the first time since I was a child, I have Blue Lake Green Beans in my garden! Yesterday, I went out and picked enough for supper! I only have five plants, but they are loaded and doing well! I wanted to cook them in a unique way, something other than boiled with salt and pepper. I sauted them in butter. I added garlic, a touch of lemon, and finished them off by steaming them in chicken broth. Even my teenage son said, "Those are pretty good!" Green Beans 1 tbsp butter 1 tsp garlic 1 tsp lemon juice 1/4 cup chicken broth Saute green beans in butter. Add garlic and lemon juice and cook until the lemon juice is absorbed or cooked off. Turn heat to medium/medium high and add chicken broth. Cover pan and let steam until the beans are tender. (or until they are your desired texture.) Add salt and Pepper to taste. 

I made this tonight as a side dish for chimichangas.  And except for one picky little Canadian-turned-Chinese who needed soy sauce on hers, we all liked it.  It turns out nice and green.  And me being me of course I didn't follow the recipe exactly.  Next time I'll try adding cumin.  Yield: 4-6 servings. 2 cups chicken stock, warm 2 poblano chili peppers     I used just one of the green peppers we can buy here. 1 bunch cilantro leaves (about 1 cup) salt 3 T. oil 1 medium yellow onion, finely diced (about 2 cups)   Isn't this a little heavy on the onion? But hey, suit yourself. 1 cup medium or long-grain white rice 3 cloves garlic, minced    Two, since I'm not too fond of heavy garlic right now. freshly ground black pepper 4 green onions, sliced In a blender combine warm chicken stock, peppers, cilantro and 1 tsp. salt.  Blend until smooth. In medium saucepan heat oil over medium heat.  Saute onion several mi...

Now before you say how strange this sounds, just wait a minute.  This is one of Sichuan's famous dishes, fried eggplant in a lovely fragrant sauce.  There really is no fish in it.  The name, I believe, came from originally using these flavors for cooking fish.  It is one of our restaurant favorites and this version turned tasting just like the restaurant version.  This makes one dish for your Chinese meal. 2 decent sized eggplants, or a few thin Oriental eggplants salt oil 1 1/2 T. chili bean paste (douban jiang) 1 T. finely chopped fresh ginger 1 T. finely chopped fresh garlic 2/3 cup cooking stock (use water from cooking meat or water with some chicken bullion added) 1 1/2 tsp. white sugar 1/2 tsp. light soy sauce 1 rounded teaspoon cornstarch mixed with 1 T. cold water 1 1/2 tsp. dark vinegar 4 green onions, green parts only, sliced into fine rings 1 tsp. sesame oil Prepare the eggplant by slicing into chunks 3" long and 1" thick or so.  Sprink...

Empanadas are the quintessential hand-pies. These ones are full of flavour with a hint of spicy heat for good measure. Makes 24 Preparation 50min Cooking 35min Skill level Mid By Anneka Manning Ingredients 1 egg yolk whisked with 2 tsp water, to glaze sour cream, to serve Chicken and olive filling 3 chicken thigh fillets, trimmed 500 ml (2 cups) chicken stock, approximately 1 tbsp olive oil 1 small brown onion, chopped 2 garlic cloves, finely grated 1 tbsp sweet paprika 1 tsp ground cumin � tsp chilli flakes 50 g pitted green olives, sliced 85 g seedless raisins salt and freshly ground black pepper, to taste Empanada dough 450 g (3 cups) plain flour � tsp salt 180 g chilled butter, diced 1 egg 4-5 tbsp iced water Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20�C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon...

Use up those large cucumbers that grew past the pickle stage.  Who knew that cucumbers could be fried?  And that they could be so delicious?!  Ayi has been making this lots. cucumber oil sugar chicken bullion soy sauce Peel one or two large cucumbers, quarter and slice into thick slices.  Scrape the seedy part from the center if you want.  Heat a wok over med-low heat.  Add oil and a little sugar.  Add cucumber and stir fry briefly, being careful not to burn.  Add a splash of soy sauce, a sprinkle of chicken bullion, then enough water so it has some liquid to boil in.  Turn to low and cover.  Boil until most of the liquid is gone and the cucumbers are tender(10 min?).  Salt if needed to taste.  Makes one dish for your Chinese meal.

This is Sammi's name for these crisp, spicy morsels.  Guests always like these ones.  Ayi knows this and makes them whenever we have company.  She also knows they're not so healthy, so she doesn't make them every day for us. Peel potatoes and cut into 1" cubes.  Fry in a small amount of oil over medium-low heat in a non-stick skillet, stirring quite often.  This takes maybe 10-15 min. You want them to be cooked through and golden on the outside.  Once they're done scoop them onto a plate.  Sprinkle with plenty of la jiao, salt and a little MSG and toss to coat.  Consume while hot and crisp!

An easy addition to your Chinese meal.  Even a laowai like me can manage.  I'm not sure how common it is, but I think the recipe comes from Chinese home cooking. Sliced carrots garlic, chopped dou ban jiang (chili bean paste) oil Fry 1 heaping tablespoon dou ban jiang in a little oil.  Add garlic to taste.  Add sliced carrots and stir-fry on med-high heat for several minutes.  Add some water, cover and let steam for 3-5 min. until the carrots are soft.  Uncover and stir-fry until most of the water is cooked out.  Add salt if needed. Dou ban jiang is called chili bean paste in English. (I think)  You can probably find it in the Chinese import section of your grocery store.  I know Gwen found it in Roblin after bringing a jar of it from here.  If it's too chunky, just put it on the cutting board and chop it a little before frying.

It's that time of year, barbecue season. I've taken this salad to several barbecues and it's one that our kids request that I make. You won't find a better sweet salad recipe, we love it! I've seen several versions of it, but this is the one that I make. This time I played with some dark chocolate fudge striped cookies that I found at Target, but I didn't think they really added a whole lot, so next time I'll stick with the original fudge striped cookies. Plus it has fruit in it, so it's healthy! Cookie Salad 2 small packages instant French Vanilla Pudding 3 cups buttermilk 1 container (12 ounces) Cool Whip, I use light 2 cans (20 ounce) crushed or chunk pineapple, drained 2 cans (11 ounce) mandarin oranges, drained 1 package fudge striped cookies, broken up In a large bowl, whisk together the pudding, buttermilk and Cool Whip. Add the drained fruit. Just before serving stir in the cookies.

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Strips with Blue Cheese Dressing Recipe . Enjoy quick and easy chicken recipes and learn how to make Chicken Strips with Blue Cheese Dressing. Pair this fiery entr�e with cool, crunchy carrot and celery sticks. Yield: 4 servings (serving size: about 3 chicken tenders and 2 tablespoons dressing) Ingredients: Chicken: 1/2 cup low-fat buttermilk 1/2 teaspoon hot sauce 1/2 cup all-purpose flour 1/2 teaspoon paprika 1/2 teaspoon ground red pepper 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1 pound chicken breast tenders 1 tablespoon canola oil Dressing: 1/2 cup fat-free mayonnaise 1/4 cup (1 ounce) crumbled blue cheese 1 tablespoon red wine vinegar 1 teaspoon bottled minced garlic 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Preparation To prepare chicken, combine buttermilk and hot sauce in a s...

Photo: Homemade Frozen Chicken Fingers Recipe The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Homemade Frozen Chicken Fingers Recipe. Enjoy quick and easy chicken recipes and learn how to make Homemade Frozen Chicken Fingers.  Total Time: 45 min Prep: 25 min Cook: 20 min Yield: 6 servings Level: Easy Ingredients Chicken Fingers: 2 cups corn flake cereal 2 ounces whole wheat melba toast 1/3 cup finely grated Parmesan 1 tablespoon finely chopped fresh parsley, optional 1/2 teaspoon sweet paprika Kosher salt 2 large egg whites 2 pounds chicken tenders Red Pepper-Basil Dipping Sauce: 1/2 cup 2-percent Greek Yogurt 2 tablespoons chopped fresh basil 2 tablespoons chopped roasted red pepper 1/2 teaspoon white wine vinegar 1 small clove garlic, grated Kosher salt Nonstick cooking spray Directions For the chicken fingers: Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large re-sealable bag and, using t...

Photo: Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe. Enjoy quick and easy chicken recipes and learn how to make Baked Chicken Nuggets with Cheddar Broccoli Rice.  Recipe Serves8 Preparation Time15 min Cooking Time15 min Ingredients 1 1/4 cups French dressing 1 cup Hellmann's� or Best Foods� Real Mayonnaise 1/4 tsp. sesame oil, (optional) 1 1/2 cups finely crushed butter flavored crackers 1/3 cup sesame seeds 1 1/2 lbs. boneless, skinless chicken breasts 1 cup all-purpose flour 2 packages Knorr� Rice Sides� - Cheddar Broccoli, prepared according to package directions Directions Preheat oven to 375�. Spray 2 baking sheets with nonstick cooking spray; set aside. Blend 1/4 cup dressing, Mayonnaise and oil in small bowl; cover and set aside. Combine crushed crackers and sesame seeds. Dip chicken in flour, then remaining Dre...

I have never made homemade cornbread before, I've always just bought the Marie Callendar's kind, but the last few bags of it I've bought have had a funny flavor. I saw this recipe in the Food Nanny Rescues Dinner cookbook and happened to have all of the ingredients for it on hand. I liked that it had a nice cakey consistency. It could have been a bit sweeter for our family, so I'm adjusting the recipe accordingly. All in all, this is much better than the store bought Cornbread mixes. Northern Cornbread adapted from The Food Nanny Rescues Dinner cookbook 1 1/2 cups plus 2 tablespoons all-purpose flour 1 cup sugar 1/2 cup cornmeal (recipe called for white, but worked fine with yellow) 1 tablespoon baking powder 1/2 teaspoon salt 1 1/4 cups milk 2 eggs 1/3 cup oil (vegetable or canola) 3 1/2 teaspoons melted butter Preheat your oven to 350 degrees and spray an 8 x 8 baking dish with baking spray. Mix together the dry ingredients (flour, sugar, cornmeal, baking powder, and ...

Guacamole is one of our family's favorite things to eat on Mexican food. It's great on any kind of burrito, quesadilla or simply with chips. That being said, it seems like if we open a big thing of guacamole, it's not going to be finished and it's going to turn brown and be yucky. So, I was buying the 100 calorie packs of Wholy Guacamole, but then they changed them and the guacamole had a strange texture. I was way excited when I found this awesome recipe in the Food Nanny's new cookbook that I got for Christmas, I just knew it was going to be great and it was! The awesome thing about this recipe is that you can double, triple, quadruple, whatever you need to to get the amount of guacamole that you want. Next time I make it, I will probably tone down the garlic salt just a bit, but otherwise it was perfect. I can't wait to make it again!  Don't forget to plan ahead for this one and have ripe avocados on hand. One Avocado Guacamole The Food Nanny Rescues Dinn...

Ingredients: 4 medium sweet potatoes, scrubbed (peeled, optional) 1 stick plus 2 tbsp butter 1� tsp cinnamon tsp salt tsp pepper 3 tbsp brown sugar Preparation method: Preheat oven to 200� C(400� F). Cut the sweet potatoes lengthwise into wedges. Then ,put wedges in a large mixing bowl.In a large saucepan over medium-high heat, melt the butter.When the butter melt-down , remove from heat and stir in cinnamon, pepper,salt and brown sugar.Add to the potato wedges and toss to coat.Spread the potatoes in an even layer on a baking sheet. Roast the potatoes for 25-30 minutes, or until tender.Remove from the oven to a serving dish and serve.

Ingredients:  3-4 medium poatoes (white/ yellow)  3 tablespoon of oil  1 teaspoon of minced paprika  garlic powder  salt to taste  Preparation method: Cut potatoes into strips the long way and try to not to make them to thick. Turn oven or toater oven to 400 degrees Celsius. You should use about half of the oil for the bottom of the dish so nothing is going to sticks. Season with the garlic ,minced paprika and salt. On the end use the rest of the oil for the top. Bake for circa 30 mins then turn the temperature down to 350 Celsius degrees and bake for another 10 to 15 minutes or until crispy.

Photo: Mexican Chicken & Bean Pizza Recipe Traditional favourites made healthy   Ingredients 300g lean Bannockburn Free Range chicken thigh fillets, fat trimmed 1 tsp Mexican chilli powder 1/3 cup (90g) no added salt tomato paste 4 x 60g wholegrain tortillas 1 cup (170g) drained canned red kidney beans 4 green shallots, thinly sliced � cup (60g) grated low-fat pizza cheese 2 medium vine-ripened tomatoes, finely chopped 2 tbs coarsely chopped fresh coriander � medium ripe avocado, stone removed 1 tbs lime juice Method Preheat oven to 220�C or 200�C fan-forced. Sprinkle chicken with chilli powder. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken for 3-4 minutes each side or until golden and cooked through. Remove from pan, set aside to cool, then slice thinly. Spread 1 tablespoon of tomato paste over each tortilla. Top each tortilla with beans, chicken, shallots and cheese. Place pizzas on 2 large baking trays and bake for 8-10 minutes or ...

Photo: Buffalo Wings Recipe Total Time: 1 hr 55 min Prep 15 min Inactive 1 hr 0 min Cook 40 min Yield: 4 appetizer servings Level: Easy Ingredients 12 whole chicken wings 3 ounces unsalted butter 1 small clove garlic, minced 1/4 cup hot sauce 1/2 teaspoon kosher salt Directions Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. Preheat the oven to 425 degrees F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20...

I just realized that I really haven't done any kind of side dish recipes on this blog. I guess I'll have to fix that. These fries are an amazing side dish to start with! I found the recipe in a Cook's Illustrated magazine and have been meaning to try them for months. I'm glad that I finally did. I'm pretty sure that I'll be making these often, they are almost as easy as pulling a bag of frozen fries from the freezer and baking them! I halved the recipe and we had enough for our family of four even still. The recipe calls for cutting the potatoes into even wedges, not really a talent of mine, but they still turned out perfectly! Oven Fries Cooks Illustrated All-Time Best Recipes pg 52 2 1/4 pounds russet potatoes, peeled and cut lengthwise into 10-12 even wedges 5 tablespoons vegetable oil Salt and Pepper Adjust your oven rack to the lowest position. Preheat oven to 475 degrees. Place the sliced potatoes in a large bowl and cover with hot tap water. Allow to soak...