Delicio Recipe List

When I made the stuffed flank steak rolls, I had marinaded steak left over from the trimmings. So I decided to use it in a stir fry. When starting from scratch, use the marinade recipe below. Marinade: 1/4 cup Soy Sauce 1/4 cup Teriyaki Sauce 1/4 cup Worcestershire Sauce 1 lb Sirloin, Chuck or  London Broil, sliced thin against the grain 3 cloves garlic, minced 2 sweet onions, chopped 2 cups mushrooms, thinly sliced 1 cup carrots, cut into thin strips Freshly ground black pepper Sauce: 1/4 cup teriyaki sauce 2 tablespoons soy sauce 2 teaspoons corn starch mixed with 1/4 cup water In a small bowl, add marinade and beef. Toss to coat. Refrigerate for 2-4 hours. In a skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Flip and cook 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl. Add 1 tablespoon oil to the skillet; heat over medium-h...

An updated classic cake from scratch that's super delicious and fun to take to any potluck, picnic, or party... Servings: (12) Prep: 30 Mins. Bake: 30-35 Mins. INGREDIENTS Wet: 3 eggs 1/2 cup vegetable oil 1/2 cup water 2 teaspoons vanilla extract Sift dry: 2 cups granulated sugar 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons double-acting baking powder (or regular) 1/2 teaspoon table salt 1-1/2 teaspoons ground cinnamon Pinch of ground cloves Pinch of freshly ground nutmeg 1/4 teaspoon ground ginger Cake additions: 1 (8-oz. can) crushed pineapple, undrained (retain juice) 2 cups grated carrots Cream Cheese Frosting 1/2 cup (1 stick) unsalted butter, softened 1 (8-oz. pkg) cream cheese, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 1-2 tablespoons milk (to achieve desired consistency) Topping: 1/4 cup finely chopped pecans 1 tablespoon granulated sugar METHOD Preheat oven to 350 degrees. Using baking spray, spray two 9" round cake pans; set...

I'm over 50 and this is the first time I've made beef stew. In fact, I believe that it's the first time I've ever eaten beef stew. It won't be the last. Adapted from a recipe by long-time New York Times food critic Craig Claiborne. 4 pounds lean, boneless chuck steak 1/4 cup olive oil Salt and freshly ground pepper to taste 1 tablespoon finely chopped garlic 2 cups coarsely chopped onions 6 tablespoons flour 4 cups dry red wine (I used about two cups) 2 cups water (I used one can beef broth) 4 whole cloves 1 bay leaf 1/2 teaspoon thyme 6 sprigs parsley, tied in a bundle 6 large carrots, about 1 1/2 pounds, trimmed and scraped 6 red potatoes, cut into 1-inch cubes (optional) 1 package sliced mushrooms (optional) Cut the meat into two-inch cubes. Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes. Add the garlic and onions and cook, stirring occasionally, fo...

30-32 large heads of Cabbage 5 lbs of Carrots 3 or 4 gallons of Mayonnaise (Depends on the yield from the cabbage) 1 bottle Lemon Juice 1 bag Sugar Salt and Pepper Multiple Coolers and Zip-Loc Bags 3 stations: Peeling and cutting Carrots and Cabbage Grinding Carrots and Cabbage Mixing (Notice that I had to use one of the babies' chairs  as a stool because the bowl/tote was so big! LOL) Elliott took the pictures,  but he was on the Cutting and Peeling Station. The hubby was grinding and I was mixing. And, THIS is the look I get  when I try to tell him how to do something! LOL

A portable carrot cake in cookie form...  ~ How divine is this?! ~ Yields: Appx. 3 doz. Prep Time: 10 Mins. Cook Time: 14-16 Mins. INGREDIENTS Cookies: 1/2 cup unsalted butter, at room temperature 3/4 cup granulated sugar 1/4 cup packed brown sugar 2 large eggs, beaten 1 teaspoon vanilla extract 1 (8 oz.) can crushed pineapple, undrained 3/4 cup shredded carrots --about 2 medium, scrubbed 1/4 cup shredded apple (I used Braeburn) --about 1/2 unpeeled, cored apple 1/4 cup shredded coconut, chopped finer 1/2 cup raisins 1/4 cup chopped pecans 2-1/4 to 2-1/3 cups all-purpose flour --depending on juiciness of grated carrots and apple 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine-grain sea salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon allspice Cream Cheese Glaze: Yields 1 cup 4 oz. whipped cream cheese --does not need to be at room temp 2 tablespoons unsalted butter, at room temp. 1 cup confectioners� sugar --sift through sieve for a smoo...

1 pound carrots, peeled 1/2 low-sodium chicken broth 1 tablespoon sugar 2 tablespoons butter, cut into pieces 1/4 cup brown sugar 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 2 teaspoons fresh lemon juice Pepper Cut carrots on the bias into pieces that are 1/4 inch thick and 2 inches long. Combine the carrots, chicken broth, and one tablespoon sugar in a 12-inch nonstick skillet. Cover and bring to a boil. Reduce to a simmer and continue to cook covered, stirring occasionally, until carrots are almost tender, about five minutes. Uncover, return to a boil, and continue to cook until the liquid has reduced to about 2 tablespoons, about 2 minutes. Stir in the butter, brown sugar, salt, and cinnamon. Continue to cook, stirring frequently, until the carrots are completely tender, about three minutes. Remove from heat and stir in the lemon juice. Season with pepper to taste. Serves 4.

My good friend Rachel made this soup at a fall-themed party for her son's first birthday. I've never had carrot soup before. It was tasty. I will definitely be making this again. 1 tablespoon olive oil 1 shallot, thinly sliced 1 clove garlic, chopped 1/2 stalk of celery 1 pound carrots, thinly sliced 1 head fennel 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon coriander 2 (14.5-ounce) cans chicken or veggie broth 1/4 cup butter, cubed Heat oil in a saucepan over medium high heat. Add the onion, garlic, celery, and cook, stirring, until slightly softened but not browned--about 2 minutes. Cook the carrots until begin to soften but do not brown--about 6 minutes. Stir in coriander. Cook, stirring, one minute. Stir in chicken broth. Heat to boil. Reduce heat to simmer. Cook until carrots can be easily mashed--about 25 minutes. Puree the veggie mixture in a blender or food processor. Pulse in pieces of butter a piece at a time. Blend until very smooth--about 2 minutes. Heat again...