Delicio Recipe List

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...

Oh, the aroma of freshly baked bread loaves!!!!! These sourdough twisted baguettes are absolutely divine... Yield: 2 twisted baguettes Prep: 15 - 20 Mins. Rising: (Appx 2 - 2-1/2 hrs total) Bake: 20 Mins. INGREDIENTS 1 cup lukewarm water 1 cup sourdough starter , unfed 2-1/4 cups all-purpose flour, divided 1 teaspoon kosher salt 1 teaspoon honey 2 teaspoons instant yeast --1 egg lightly beaten with 1 tablespoon water, for glaze METHOD In the bowl of the stand mixer fitted with the dough hook, combine water, starter, and 1-1/4 cups of flour, mixing until smooth. Mix in the salt, honey, and instant yeast, then the additional 1 cup of flour. Mix until dough pulls away from the sides of the bowl, On low (#2), let machine knead the dough for 7 minutes in the stand mixer. Transfer dough to a oiled bowl (also, oil top of dough ball) to rise, covered with plastic wrap, for about 1 to 1-1/2 hours, or until doubled in size. Gently deflate dough, and divide it into four pieces. Knead each slightl...

This is a 1-hour initial rise ~ No stand-mixer required: The longer the initial dough ball rise, the stronger the sourdough flavor becomes (e.g., 1-hour vs a 9-12 hour rise time)... Yield: (1 loaf) Prep: 7 Mins. Total rising time: 1-2 hours Bake: 35 Mins. INGREDIENTS Proof: 1-1/2 cups lukewarm water 1 teaspoon active yeast (not rapid or instant) 1 tablespoon light agave (or honey) Sponge: 1/2 cup ripe (fed) sourdough starter Dry: 2 cups All-Purpose Flour 1 -1/2 cups Whole-Wheat Flour (I use King Arthur) 1-1/4 teaspoons kosher salt --2 teaspoons Mazola oil (For top and bottom of dough ball, so it doesn't stick or form crust while rising) --2 tablespoons unsalted butter, melted (For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust) METHOD Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes. Meanwhile, in a medium glass/plastic bowl, add the flours, kosher...

This is a 9-hour initial rise ~ No stand-mixer required: The longer the initial dough ball rise, the stronger the sourdough flavor becomes (e.g., 1-hour vs a 9-12 hour rise time)... Yield: (1 loaf) Prep: 7 Mins. Total rising time: 9-12 hours Bake 35 Mins. INGREDIENTS   Proof: 1-1/2 cups lukewarm water 1 teaspoon active yeast (not rapid or instant) 1 tablespoon light agave (or honey) Sponge: 1/2 cup ripe (fed) sourdough starter Dry: 3-1/2 cups All-Purpose Flour 1-1/2 teaspoons kosher salt --2 teaspoons Mazola oil (For top and bottom of dough ball, so it doesn't stick or form crust while rising) --2 tablespoons unsalted butter, melted (For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust) METHOD Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes. Meanwhile, in a medium glass/plastic bowl, add the flour, kosher salt, and sponge. Once the yeast mixture has...

A quick 5-minute no-knead dough to prepare the night before, then easy to roll out and add swirl filling upon waking the next morning to enjoy throughout the day... Yield: (1 loaf) O/N Prep: 5 Mins./Overnight rise time: 9 -12 hours Next Morning Prep: Roll/Add Spiral Filling: 10 Mins. 2nd Rise 1 Hr. Bake 35 to 40 Mins. INGREDIENTS 3 cups all-purpose flour 1/2 cup granulated sugar 1 teaspoon active yeast (not rapid or instant) 1-1/2 teaspoons kosher salt 1-1/2 cups slightly warm water (tepid) --2 teaspoons Mazola oil (For top and bottom of dough ball so it doesn't stick or form crust while rising in bowl) Swirl filling 2 teaspoons ground cinnamon 1/2 cup raisins Brushing top 2 tablespoons unsalted butter, melted METHOD Add flour and sugar to a medium-size bowl. Add yeast and kosher salt and stir thoroughly. Add barely warm (tepid) water, then stir thoroughly. The dough will look rough and shaggy. Lightly oil top of dough using a paper towel, then oil your hands (to prevent dough stic...

  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 classic dressing that I've been making for years! It's my 'go to' dressing to enhance grilled Reuben sandwiches, moose and venison burgers, iceberg wedge salads, as a dip for fresh veggie sticks, etc... Yield: Appx. 2 cups Prep: 15 mins. Chill: 2 hrs. minimum INGREDIENTS 1 cup prepared mayonnaise (I use Best Foods) 1/2 cup Ketchup (I use Heinz) 2 Tablespoons Worcestershire sauce 2 Tablespoons freshly squeezed lemon juice 1/4 cup finely diced sweet gherkins 1 large egg, hard boiled, cooled, peeled and finely diced METHOD Mix all ingredients in a small glass bowl. Transfer to a glass wide-mouth pint-size Mason jar, cover with a plastic lid, and chill for a minimum of 2 hours or up to 2 wks. ~ Enjoy!

A terrific addition to smoothies, hot or iced tea, cocktails, etc. Yield: 1-3/4 cups Prep: 5 Mins. Cook: 2 Mins. INGREDIENTS: 1 cup granulated sugar 1 cup water Juice of 1 large lemon METHOD In a small saucepan, combine the 1 cup of sugar with 1 cup of water and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves, about 2 minutes. Pour the syrup into a sterilized Mason pint jar and let cool to room temperature, then stir in freshly-squeezed and drained-through-a-sieve lemon juice. This step is necessary to omit any possible lemon seeds and pulp. Cover jar and store in refrigerator, the syrup keeps up to 6 months. ~ Enjoy!

The hardest part is waiting 8 weeks, although with minimal effort you'll reap rewards many times over, as the flavors of these three extracts can't be beat... Yields: 4 oz. (1/2 cup) lemon extract  Prep: 5 Mins. Cure: 8 weeks --1 (4 oz.) Mason jar with plastic lid (or lid and ring) INGREDIENTS 1 large, fresh lemon, washed and dried, then zest (do not include with bitter pith when zesting)   1/2 cup quality vodka METHOD Place your jar in a small saucepan, and cover with water.  Bring to boil for 10 minutes to sterilize.  Remove jar on a clean kitchen towel to cool and air dry. (If not using plastic lids as I am, be sure to sterilize your rings and lids as well.) Meanwhile, zest lemon (not white pith as it is bitter) and place into bottom of the 4 oz. Mason jar.  Fill jar with vodka to within 1/4" of top of rim. Place lid on jar and close tightly, shake a few times, label, date and place it in a cool, dark cabinet.  Let rest for 8 weeks, while occasionally sh...

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...

A quick and easy lunch or dinner. Also, it's a perfect take-along dish if you wish to double or triple the recipe for functions ~ keep warm in a slow cooker though and serve as sliders! Servings: (4) Prep: 10 Mins. Cook: 15 to 20 Mins. INGREDIENTS 1 lb extra-lean ground moose (or venison, or beef) 1/4 teaspoon granulated garlic 1/4 teaspoon granulated onion 1/2 cup diced celery 1/4 cup diced yellow onion 1/4 cup diced red bell pepper 1 (8oz-can) tomato sauce 1/4 cup ketchup 2 tablespoons spicy barbecue sauce (I use Stubb's Spicy) 1 tablespoon light brown sugar 1 teaspoon dry mustard Freshly ground pepper, to taste 1 teaspoon soy sauce 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar METHOD In a large non-stick skillet over medium-high heat, brown ground meat, celery, bell pepper and onion. Stir in remaining ingredients, reduce heat to low, cover and simmer 15-20 minutes, stirring occasionally. Serve open-face style over toasted buns with a side of prepared Sandra...

Keep starter on hand to use in preparing sour dough recipes found throughout  "Sandra's Alaska Recipe" site.  Starters can be thick or thin but both will work equally well,  although the amount of flour needed in an actual recipe will vary  according to consistency of the starter and  the surrounding humidity of your particular environment... Yields Approximately 2-1/2 cups Prep Time 10 minutes INGREDIENTS 2 cups all-purpose flour 1 envelope Active Dry Yeast or 2-1/4 tsps. 2 cups warm water (100� to 110� degrees) METHOD Combine flour and un-dissolved yeast in large plastic, ceramic or glass bowl (don�t use metal).  Gradually add warm water to flour mixture and beat until smooth.  (Batter may be stiff, but will relax as it ages or when brought back to room temperature after refrigeration.)  Cover with a cloth towel or cheesecloth; let stand in warm place until mixture is bubbly and sour-smelling, about 2 to 4 days. Starter may darken, but if i...

I've created this recipe for many of  my friends, a lot of whom are lactose intolerant, even so, those who do not suffer from this are still able to enjoy this incredible dessert just the same...  Yields: (1 qt) Prep: 10 Mins. Ice Cream Maker - Churning: 30 Mins. Pre-prep: Chill paddle and ice cream maker in freezer for a minimum of 2 days (24 hours) beforehand ~~~ I simply store my clean maker with its paddle in my freezer at all times, this way it's ready to use when the whim hits me for frozen delectable desserts... -- Special Equipment:             Kitchen Aid (which I use), or another type of ice cream maker (see note above)             Plastic quart container with lid INGREDIENTS: 2 medium-size limes; zest, plus their juice 1/2 cup granulated sugar 2 cups 2% lactose free milk METHOD: In a 4-cup glass measure, add the lime zest and juice and whisk until sugar has ...

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...

A fantastic recipe for two 14" pizzas you are able to prepare from beginning to end in 1-1/2 hours, although an hour of that time is kicking back while the dough proofs... Yield:2 (14-inch) pizzas Prep: 20 min Proof/Rest: 1st Proof = 1 Hr -- 2nd Rest = 10 Mins. Bake: 12-14 Mins. INGREDIENTS Crust (makes two 14" pizzas) : 3-1/2 cups all-purpose flour 1 teaspoon granulated sugar 1 envelope instant/rapid dry yeast = 2-1/4 tsps . (no need to pre-proof) 2 teaspoons kosher salt 1-1/2 cups water, 110 degrees 2 tablespoons olive oil --Plus spray to oil bowl and top of ball, plus rolling surface/board Toppings (divide each topping ingredient in 1/2 for each pizza) : 1 (14-oz. jar) prepared Classico Pizza Sauce, divided 4 cups shredded whole-milk mozzarella, divided; plus more for sprinkling on top 1 (5-oz. pkg.) Applegate Naturals uncured pepperoni (3" rounds), cut into quarters, divided METHOD Combine the flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combi...

OMGoodness!! My favorite soup creation to date! A culmination of ingredients I had on hand today, and usually do most days, so I'll be able to remake this delectable delight quite often... Prep: 15 Mins. Cook: 30 Mins. Servings: (4) INGREDIENTS 1 slice center-cut bacon, cut crosswise into 1/2" pieces (or 1 TB olive oil) 1 medium yellow onion, diced 1 cup sliced celery 1 red bell pepper, diced 1 garlic clove, minced 1 (15-oz can) pure pumpkin puree (not pumpkin pie mix),,,(or 2 cups pureed squash, just puree 1st) 1 (14-oz can) fat-free low-sodium chicken broth (or veggie broth) 1 cup filtered water (or more to reach your desired soup consistency)...or 1 cup quality white wine) 2 teaspoons fireweed honey 1 teaspoon yellow curry powder 2 teaspoons Worcestershire 1 teaspoon paprika 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper --2 cups baby spinach leaves, obvious stems removed, roughly chopped --1 tablespoon cold, unsalted butter, cut into quarters METHOD In 3-quart...

Its crisp-crunchy crust, perfect center and phenomenal flavor makes this French Bread the only recipe you'll ever end up using! That glistening crust is from the egg whites, not oil = healthier bonus... Yields: (1 Loaf) Prep 20 Mins. 1st Rise Dough: 30 Mins. Rolling: 10 Mins. 2nd Rise Loaf: 40 Mins. Bake 40 Mins. Cool Loaf: 20 Mins. INGREDIENTS 1 cup warm water 3 teaspoons active dry yeast 1 teaspoon granulated sugar 1 tablespoon olive oil, plus 1/2 teaspoon more for oiling bowl 2-1/2 cups all-purpose flour 1 teaspoon table salt --1 large egg, white only METHOD In the bowl of a stand mixer, add warm water, yeast, and sugar. Let proof/bloom for 10 minutes. Add 2 tablespoons olive oil, flour and salt, and use the dough hook on low speed to beat until well blended. Increase the speed to medium, the let the stand mixer knead the dough about 8 to 10 minutes total. Shape into a ball. Wipe a large bowl with 1/2 teaspoon olive oil, place dough in the bowl, and turn once to ensure dough is ...