Delicio Recipe List

Mango Sticky Rice has been one of my favorite desserts, but I'd never known how to make it myself until I recently took a cooking class at a local Asian market. This is the recipe I got there, and tonight I made it on my own for the first time. Success! It's pretty easy to make once you have the requisite bamboo basket and all the ingredients. I'm glad I now have this dish in my dessert repertoire.  2�3 cups uncooked sticky rice 1 � cans (19 oz) coconut milk (ChaoKoh/Mae Ploy brand) 1 teaspoon salt 1 pandan leaf 1 cup sugar 1.5 oz palm sugar 1 � tablespoons vegetable oil Cook the sticky rice using the directions below. While the rice is cooking, make the sauce by putting the coconut milk, sugars, pandan leaf, salt, and vegetable oil in a saucepan. Bring to a boil on medium heat. Stir occasionally. Remove it from the heat when it boils. Reserve one cup of the coconut sauce and set it aside for serving later. After the rice is cooked, put the sticky rice in a bowl and pour th...

First, I sear the chicken thighs, then add all the other ingredients, cover and bake for 50 minutes = absolute perfection with crispy, moist chicken and heavenly seasoned rice! Servings: 3-4 Prep: 5 Mins. Cook   10 Mins. Bake: 50 Mins. Rest: 10 Mins. INGREDIENTS Spice blend (divided): 2 teaspoons Creole seasoning (I use Tony Chachere's in the green container) 1 teaspoon Lawry's seasoning salt 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons paprika 1/2 teaspoon poultry seasoning 1 teaspoon dried oregano 1/2 teaspoon freshly-ground black pepper Chicken: 3-4 bone-in skin-on chicken thighs, (mine are from Costco the 3-pack tends to come with 3/4 thighs) 1/2 of above spice blend mixture (reserve other 1/2 for rice, below) 1 teaspoon Mazola oil Plus, 1 tablespoon Mazola oil for searing Rice: 1 cup raw Calrose rice (short-grain) Remaining 1/2 of spice mixture 1 tablespoon Worcestershire 2 tablespoons ketchup 2 cups low-sodium chicken broth 1 teaspoon lemon juice METHOD ...

I was looking for an easy meal to make pretty quickly this past Sunday. I basically wanted a one pot type meal with minimal effort or clean up. I hate doing a lot of dishes after a meal. These foil packets are an easy week night meal for the family or can be quickly thrown on the grill on the weekend. Super easy clean up is also a plus! 1 can (10 1/2 oz) cream of chicken soup 1 1/2 cups chicken stock 3 teaspoons Greek seasoning Salt, pepper and garlic powder, to taste 2 cups uncooked instant white rice � cup shredded carrot � cup fresh sweet peas � cup chopped onion 4 boneless skinless chicken breasts 4 slices cooked bacon, coarsely chopped 1 ? cups Colby Jack cheese 2 green onions, sliced (optional) Heat oven to 400 degrees. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with oil. Measure 1/2 cup of the condensed soup, and set aside. In 4- cup glass measuring cup, mix remaining condensed soup, the chicken stock and 1 teaspoon of the seasoning; beat with whisk to blend. Add instan...

This is another winning recipe from my friend Angie! Really easy to put together, and I love the combination of beef, asparagus, and mushrooms. 1 pound beef tenderloin roast, cubed 2 green onions, chopped 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil 2 garlic cloves, minced 1 pound fresh asparagus, trimmed and cut into 2-inch pieces 1/2 pound sliced fresh mushrooms 1/4 cup butter, cubed 1 tablespoon soy sauce 1-1/2 teaspoons lemon juice Cooked rice In a wok or large skillet, stir-fry the beef, onion, and salt and pepper in oil for 3-5 minutes. Add garlic and cook 1 minute longer. Remove from the pan and keep warm. In the same pan, stir-fry asparagus and mushrooms in butter until asparagus is tender. Return beef mixture to the pan. Stir in soy sauce and lemon juice. Heat through. Serve with rice.

An incredible and  tasty one-pot-wonder that is quite versatile in that you can change it up by substituting halibut with shrimp, chicken, or pork, and so on.. . Servings: ( 8 to 10) Prep: 15 min Cook: 10 min INGREDIENTS 3 tablespoons canola oil, divided 3 eggs, lightly beaten 8 oz. fillet halibut, cut into 1" cubes 2 cups *pre-steamed carrots and sweet petite peas (See How To TIP below) 1/2 teaspoon ground ginger 1 teaspoon granulated garlic 1 tablespoon dried minced onion Freshly ground pepper, to taste 5 cups cooked white rice 1/4 cup low-sodium soy sauce 1/8 teaspoon sesame oil 1/4 teaspoon rice vinegar METHOD In a Dutch Oven, heat 1 tablespoon of the canola oil over medium-high heat. Add the beaten eggs and stir fry, while breaking into large bits; remove to a plate. Wipe out pot clean, and add 1 tablespoon canola oil. Add the halibut, and stir fry until opaque. Remove halibut to same plate as eggs; set aside. Wipe out the skillet, place it back on heat and add the remaining ...

Each time I prepare this heavenly dessert  it brings back numerous and comforting memories... Servings: (6-8) Prep: 15 Mins. Bake: 1 Hr. 30 Mins. INGREDIENTS 3 large eggs 1/2 cup granulated sugar 2 teaspoons bourbon-vanilla extract (or vanilla extract ) 2 teaspoons ground cinnamon 1/8 teaspoon freshly ground nutmeg 1/4 teaspoon salt 2-1/2 cups 2% milk (or regular) 1/2 cup raisins 1-1/2 cups cooked, cold basmati rice METHOD Preheat oven to 350 degrees. Spray a 2 qt. casserole dish; set aside. In a medium bowl, whisk eggs. Add sugar, bourbon-vanilla extract, cinnamon, nutmeg, and salt, whisk to combine. Switch to a wooden spoon and add the remaining ingredients (making sure to un-clump rice beforehand). Pour mixture into prepared casserole dish. Place casserole in a larger baking pan, then pour hot tap water (1-1/2" deep) so it surrounds outside of casserole for a water bath.  Bake for 45 minutes, then gently stir, and continue baking the remaining 45 minutes until set. Re...

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...

A wonderful Alaskan 'comfort food' recipe I created this evening that consists of one Pintail and another Mallard duck. ~ Thanks to my husband! ~ We'll be looking forward to having this fine dinner again and again... Servings: (8) Prep: 30 Mins. Cook: 1 Hr. INGREDIENTS 1/4 lb bacon, cut into 1/2" strips, browned (retain grease and drippings) 4 Alaska wild duck breasts, brined (See below*) = Must be brined 3 days prior 1/4 teaspoon freshly ground pepper 1/4 teaspoon granulated garlic 1/4 teaspoon granulated onion Vegetables-herbs-spices: 2 cups sliced celery 1 cup chopped yellow onion 1/4 teaspoon dried sweet basil 1/8 teaspoon dried marjoram 1/8 teaspoon dried ground sage 1/2 teaspoon dried parsley 1/4 teaspoon granulated garlic 1/4 teaspoon granulated onion 1 tablespoon all-purpose flour Sauce: 1 can cream of mushroom soup 1 pkg dry brown gravy mix 2 tablespoons white wine vinegar 3-4 cups water (depending on sauce consistency) 1 tablespoon worcestershire 1/8 teaspoon...

1 14-ounce can coconut milk 1 1/4 cups water 1 teaspoon sugar Dash of salt 1 1/2 cups uncooked jasmine rice In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Add rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer, 18 to 20 minutes, until rice is tender.

Jeera Rice (Cumin flavored rice), is a simple and tasty variation on plain boiled rice made with cumin seeds. Jeera rice can be prepared in 2 ways, one by total absorption of water by the rice and other by draining the water from the rice, where the starch is discarded. Generally cumin seeds are lightly sauted in ghee / white oil and then the soaked basmati rice is cooked with sufficient water till soft or the parboiled rice is tossed with the sauted cumin seeds to bring out the flavour. Jeera rice is generally served with any veg or non-veg gravy / curry side dishes. This is recipe for Jeera Rice, made in a microwave. Ingredients: Basmati Rice: 1 cup (200 gms) Water: 1& 1/2 cups Cumin seeds: 1 tsp Cloves: 4 Cinnamon sticks: 2 Bay leaves: 2 Green cardamom: 2-3 Ghee: 2 tbsp Salt to taste Coriander leaves, chopped: 2 bunch (optional) Method: Wash and soak the rice for 30 mins. Drain and keep aside. In a microwave safe bowl, add the ghee, bay leaves, cumin seeds, cloves, cinnamon sti...

Paneer Peas Pulao is a delicious North Indian dish. Though pulao is generally cooked by boiling rice in a handi / big bowl, I prepared this pulao in a pressure cooker. The raisins and cashew nuts added to the pulao, bring out the authentic taste in this Paneer (cottage cheese) Peas Pulao. Ingredients: Basmati rice: 2 cups (200 gms) Paneer (cottage cheese), cubed: 150 gms Peas, shelled: 1 cup (100 gms) Cashew nuts, halved: 50 gms Raisins: 50 gms Bay leaf: 2 Cinnamon stick: 1" Cloves: 4-5 Green Cardamoms: 2-3 Vegetable oil: 3-4 tbsp Sugar: 2 tsp (optional) Salt to taste Water: 3&1/2 cups Procedure: Wash rice thoroughly, let it soak in a bowl for 30 mins, drain and keep aside. Boil water in a bowl, put the paneer cubes, simmer and soak for 2-3 mins. Drain and keep aside. Heat oil in a frying pan, release the cashew nuts and saute till light golden. Remove and set aside. Similarly lightly saute the raisins, drain oil and keep aside. Heat oil in a pressure cooker and add whole spi...

SriLankan cuisine mainly consists of boiled / steamed rice served with curry. A popular rice dish in every SriLankan household is Kiribath. Kiribath (milk rice), is a traditional Sri Lankan dish prepared by cooking rice with coconut milk. In the Sinhala language, kiri means "milk" and bath means "rice". More on Kiribath: Kiribath is an essential dish for any auspicious moment. It is very commonly served for breakfast on the first day of each month and is a very important aspect for the Sinhalese in celebrating the Sinhala and Tamil New Year. Kiribath is cooked and served as the first meal after the dawn of the new year. The recipe for Kiribath is very simple. After the rice is cooked in boiling water for about 10-15 mins, the coconut milk is added and cooked again until the liquid is absorbed. Often other ingredients like sesame seeds / cashew are added. Kiribath is usually served with Lunumiris (a mixture of red onions and spices). It is also consumed with jagger...

Mishti Bhaat (Sweet Rice) / Mishti Pulao is an authentic Bengali Cuisin, where "gobindobhog" chal (rice / chawal) is used. You can substitute with long grained basmati rice. Very simple and easy to cook, a perfect rice recipe to serve guests, if you want something different other than plain rice / pulao. Ingredients: 2 cups (400 gms) gobindobhog rice 5 cups water 2 tbsp sugar 1 tsp salt 50 gms cashew nuts / kaju 50 gms raisins / kishmish 4 tbsp white oil 2 tbsp ghee 1 bay leaf / tej patta 1 inch cinnamon stick / dalchini 2 green cardamom / chhoti elaichi 4 cloves / laung Procedure: Wash and soak the rice for 30 mins. Drain and put the rice on a muslin cloth to completely dry the water. Soak the raisins in water. Split the cashew nuts. Heat oil in a pressure cooker and slightly saute the raisins and cashew nuts (till light brown). Drain oil and keep aside. Add the bay leaf, whole spices and stir fry. Reduce the flame, add the rice and stir fry for 2 mins on low flame. Add suga...

Yday it was very hot and humid. Thought of making plain rice and chicken curry for dinner. But on second thought wanted to prepare either jeera rice or peas pulao. But somehow ended up making a jeera peas rice, a tasty variation on plain boiled rice, with jeera and peas. Here is the recipe? Ingredients: 2 cups / 400 gms basmati rice (long grain rice) 4 cups water (ratio 1 cup rice = 2 cups water) 1-1/2 tsp salt (to taste) 1 tsp cumin seeds / jeera 1 cup / 100 gms shelled peas 2 tbsp white oil 1 tsp ghee 1 bunch chopped coriander leaves, for garnishing cucumber slices, for garnishing 4-5 green chillies, for garnishing Procedure: Wash the Basmati rice well in running water. Soak in water for 30 mins. Drain water in a strainer / colander and keep aside. Take a nonstick pressure cooker (ordinary cooker will also do, but give a little bit more oil), heat oil. Add jeera let them splutter. Reduce the flame, add the peas and saut? for 2 mins. Add the rice and salt and stir a little. Add water ...