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...

Yakutat Alaska white steamer clams are prepared in a velvety garlic-butter-vodka sauce to create my infamous side or main dish, including adding crispy Texas toast dipping... Servings: 4 as an appetizer or 2 as a main course Prep: 10 Mins. Cook: 20 Mins. INGREDIENTS 3 tablespoons cold unsalted butter, cut into 3 equal pats (divided) 3/4 cup finely chopped celery 4 cloves garlic, minced 1/2 cup chopped green onion, both white and green parts 1/2 cup chopped, fresh roma tomatoes Yes, we ate all the steamer clams and I ate the small cockle, but we refrained from eating the starfish ;-) 2 pounds live steamer clams in shells, scrubbed 1/4 cup quality vodka 3-1/2 cups low-sodium chicken broth 1 teaspoon dried parsley 1 teaspoon dried sweet basil 1/4 teaspoon freshly ground pepper 2 teaspoons freshly squeezed lemon juice Tip: Prep all your ingredients ahead of time, including laying out your servings bowls. Also, preheat your oven to 375F, then begin baking your garlic Texas toast, accord...

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 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...

My kind of recipe. The New York Times has this to say about it: "This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don�t be scared off by the butter. It gives the sauce an unparalleled velvety richness." 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes) 5 tablespoons butter 1 onion, peeled and cut in half Salt Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

My favorite pizza sauce that I also serve warm alongside for dipping, as you never have enough sauce, especially when only the edge of the pizza crust remains to be eaten... Yields: (1-1/2 cups) -- Double recipe for 2 pizzas Prep: 5 Mins. Cook: 30 Mins. INGREDIENTS 2 teaspoons olive oil 1 teaspoon granulated garlic 1 tablespoon dried minced onion 1 (15-oz can) stewed tomatoes, mashed to small bits (do not drain) Salt and pepper, to taste Pinch sugar 1/4 teaspoon dried oregano (1/8 teaspoon if using ground) 1/2 teaspoon dried basil -- 1/2 teaspoon red wine vinegar METHOD Add olive oil into a hot pan over medium-high heat. Add garlic and onion, stir to combine. Add the stewed tomatoes with its juices, stirring to deglaze the bottom of the pan. Cook until liquid reduces by half, about 5 minutes; stir occasionally. Add salt and pepper, to taste, and a pinch of sugar. Add the dried oregano and basil. Reduce heat to low and gently simmer, uncovered, for 30 minutes; sauce will reduce and thic...

This hardly qualifies as a recipe. It is basically turkey gravy from a mix, though slightly enhanced. But I made this for Thanksgiving this year, and it was so easy. When trying to get a lot of different dishes all ready at the same time on Thanksgiving Day, anything to simplify the process is welcome, in my opinion. The recipe comes from allrecipes.com . 2 (1.2 ounce) packages turkey gravy mix 1/4 cup all-purpose flour 2 cups water 2 cups turkey pan drippings Place the turkey gravy mix and flour into a saucepan, and gradually whisk in the water, followed by the turkey drippings. Whisk until smooth. Bring to a boil over medium heat, stirring often. Reduce heat to low and simmer the gravy until thickened, about 10 minutes (it took less than five for me, but this may depend on personal preference).

I have 9 different varieties of canned goods for sale: 3 varieties of Pickles 2 varieties of relish 3 varieties of BBQ Sauce 1 type of Jam (I'll be adding another jam when my figs ripen) If you are interested, choose the varieties you would like to purchase from the drop-down list above the "Buy Now" button. I use the USPS's medium flat rate boxes, and their shipping is $12. I can fit up to 5, maybe 6 jars in each box. When you order, there is nothing to join or sign up, and your information is secure! Thanks! Minimum Order of 2 Jars for Shipping Dill Pickles $5.00 USD Garlic Dill Pickles $5.00 USD Bread and Butter Pickles $5.00 USD Red Onion Jam $4.00 USD Vidalia Onion Relish $4.00 USD Caramelized Onion Relish $4.00 USD Daddy's BBQ for Pulled Pork $6.00 USD Memphis~Style BBQ Sauce $6.00 USD Memphis~Style Hot BBQ Sauce $6.00 USD

A crazy-good clam fritter recipe I created for lunch today! It's like a party in your mouth, really... Yields: 16 to 18 fritters Prep: 10 Mins. Cook: 4 to 5 Mins. INGREDIENTS: 1 cup raw, minced clams (fresh, or thawed if frozen) that were soaked and cleaned (do not drain) 1 cup all-purpose flour Locally brewed Alaskan Amber... 1-1/2 teaspoons baking soda 1/2 teaspoon old bay seasoning' 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon sea salt 1/4 teaspoon freshly ground pepper 3 tablespoons minced fresh parsley 2 tablespoons fresh-squeezed lemon juice (from 1 fresh lemon) 1/3 cup Alaskan Amber Beer 1 large egg, beaten Vegetable oil for deep frying Servings options: --Fresh lemon wedges -- Sandra's Homemade Tarter Sauce (I made the dill version) --Steamed fresh broccoli --Steamed rice METHOD Preheat oven to 225 degrees (warm). Place in oven a foil-line baking sheet topped with a wire baking rack.  Also, set a paper towel-lined aside on counter top. In a med...

A terrific Light Asian Dipping Sauce I created while in Yakutat, Alaska preparing a family dinner when I had minimal on-hand ingredients, served as a first course with Pan Seared Wild Alaska Bay Scallops ~ Delish! Serves: 4 Prep: 10 Mins. Indoor Grill: 4 Mins. INGREDIENTS Light Asian Dipping Sauce: 1 tablespoon low-sodium Tamari (soy sauce) 1 tablespoon apple cider vinegar 1 teaspoon honey, more/less to your desired sweetness 2 tablespoons water 1/2 teaspoon ground ginger Dash of garlic powder Dash of onion powder Dash of freshly ground black pepper 1 tablespoon minced fresh cilantro (measured after mincing) Scallops: 2-1/2 lbs Wild Alaska Bay Scallops METHOD Whisk all dipping sauce ingredients in a small glass (non-reactive) bowl. Let flavors meld at room temperature for 10 minutes. Meanwhile, rinse and pat scallops dry. Place on paper towel-lined baking dish. (Can be stored covered with plastic wrap in refrigerator for a few hours as such, although bring to room temperature for 20 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...

An 'All-American Comfort Food' you can prepare ahead of time, and it's in 4 mini loaf pans so you can choose to serve a few or many. Meatloaf freezes very nicely too for those with smaller families (see Tip below). Also, feel free to prepare this recipe using  lean ground beef, pork, venison, elk, caribou, buffalo, etc... Prep: 15 Mins. Bake: 50 Mins. Servings: (8-12) | Yields: (4 Mini Loaves) INGREDIENTS Veg and seasonings: 1 tablespoon extra virgin olive oil � yellow onion, finely diced 1/2 teaspoon Italian herb seasoning � teaspoon garlic powder � teaspoon sea salt � teaspoon freshly ground pepper Loaves mixture: 2 lbs. extra-lean ground venison 2 large eggs, slightly beaten 3/4 cup Italian seasoned bread crumbs 1 tablespoon apple cider vinegar 2 tablespoons heavy cream � cup ketchup Topping (sauce): 1/3 cup ketchup 2 teaspoon agave (or 1 tablespoon honey ) 1 teaspoon yellow mustard METHOD Preheat oven to 350 degrees.  Line a baking sheet with foil, and place sprayed min...

An easy and tasty option to make your own Teriyaki Sauce. I always have some of this Asian sauce on hand for those last-minute stir-fry recipes for quick meal options on those busy nights... Prep: 5 Mins. Yields: 1 Pint (2 Cups) 1-� cups dark brown sugar � cup low-sodium soy sauce � cup low-sodium chicken broth 2 tablespoons hoisin sauce (An Asian-style barbecue sauce) 1-inch piece of fresh ginger, grated (or 1 teaspoon ground) 2 garlic cloves, grated � teaspoon freshly ground pepper METHOD Add all ingredients to a nonreactive (glass/ceramic) bowl, and whisk to combine. Use in your favorite teriyaki recipe or as a marinade, including basting grilled meat, poultry, fish, and shellfish. Store in an airtight jar in refrigerator~ Enjoy!

An incredibly quick and easy stir-fry sauce recipe that pairs well combined with a variety of Asian meat, poultry, and vegetable stir-fry main dish meals... Prep: 10 Mins. Cook: 5 Mins. Yields: (Appx. � Cup) INGREDIENTS 2 tablespoons low-sodium soy sauce 1/4 cup + 2 tablespoons chicken broth 3 tablespoons rice wine 2 tablespoons honey 2 teaspoons sesame oil Pinch of white pepper 1 tablespoon vegetable oil 2 teaspoons granulated garlic 2 teaspoons ground ginger 1 tablespoon arrowroot (or cornstarch) 2 tablespoons cold water METHOD In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. Dissolve arrowroot in 1/4-cup cold water (slurry), and set aside nearby. Heat all ingredients, except slurry, in a small saucepan until gently boiling. Reduce heat to medium and cook for 1 minute. Mix the slurry (as it will tend to settle), and add to saucepan while whisking.  Cook, whisking, until the sauce boils and thickens.  Remove from heat and use this sauce...

An 'All-American Comfort Food' you can prepare ahead of time, and it's in 4 mini loaf pans so you can choose to serve 2 to 8 people. Meatloaf freezes very nicely too for those with smaller families. Also, feel free to prepare this recipe using  lean ground beef, pork, moose, elk, caribou, etc... Prep: 15 Mins. Bake: 50 Mins. Servings: (8-12) | Yields: (4 Mini Loaves) INGREDIENTS Veggies and seasonings: 1 tablespoon extra virgin olive oil � red onion, finely diced � red bell pepper, finely diced 1 teaspoon Italian herb seasoning � teaspoon garlic powder � teaspoon sea salt � teaspoon freshly ground pepper Loaves mixture: 1 lb. extra-lean ground venison 1 lb. ground venison sweet Italian sausage 2 large eggs, slightly beaten 1 cup Italian seasoned bread crumbs 1 tablespoon apple cider vinegar � cup milk � cup ketchup Topping (sauce): 2/3 cup ketchup 2 tablespoons dark brown sugar, packed 1-1/2 teaspoons yellow mustard METHOD Preheat oven to 350 degrees.  Line a baking sheet w...

Confession. I haven't made this recipe myself, but I have eaten the end result. My neighbors, Joe and Lisa Nielsen, gave me a jar of this delicious concoction, and I HAD to have the recipe! This is so delicious on homemade bread or toast! I'm going to have to make a batch of this sometime soon. It doesn't look hard at all. The original recipe comes from MCP, a manufacturer of pectin. 3 1/4 cups prepared fruit (buy about 2 quarts fully ripe strawberries) 1/4 cup fresh lemon juice 1 box pectin 1 cup corn syrup 4 1/2 cups sugar, measured into separate bowl Rinse clean plastic containers and lids with boiling water. Dry thoroughly. Crush strawberries thoroughly, one layer at a time. Measure exactly 3 1/4 cups crushed strawberries into large bowl. Stir in lemon juice. Stir in pectin; let stand 30 minutes, stirring every 5 minutes. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 minutes, or until sugar is completely dissolved and no lon...

For dinner tonight, I had steak and sweet potato fries. A rare treat, but yum! As an accompaniment, I purchased frozen sweet potato fries (Alexia is the brand) from Costco and whipped up a little fry sauce (see recipe below) to go with it. Add a small tossed salad (which I didn't ;-) ), and you are set! 2 flat iron steaks (the recipe I have called for flank steak, which I'm sure would be good, but the butcher recommended flat iron steak, which he said was less expensive and more tender) 1/4 cup soy sauce 2 tablespoons vegetable oil 2 tablespoons maple syrup or honey 1 teaspoon vinegar 1 clove garlic, minced 1 teaspoon fresh ginger, grated, or 1/2 teaspoon ground ginger Lay steak in a glass casserole dish and poke the meat all over with a fork. Combine remaining ingredients and pour over the steak, cover, and marinate for several hours or overnight. Remove the steak from the marinade and broil or grill 4 to 5 minutes per side (meat should be slightly pink in the middle). Let the...

This creamy sauce is a delicious accompaniment with ham. It makes ham just a little more fancy. The recipe comes from a former neighbor, Becky Ririe. 2 cups whipping cream 2 egg yolks 1/2 cup sugar 1 1/2 tablespoons flour 4 teaspoons dry mustard 1/2 cup vinegar Blend the cream and egg yolks together and set aside. Combine sugar, flour, and dry mustard in the top portion of a double boiler over boiling water. Gradually add the cream mixture, stirring constantly. Cook until thickened. Gradually stir in the vinegar. Makes about 2 1/2 cups.

This is one of my mom's tried and true favorites and a great way to make ham a little more special. 1/2 cup apricot jam 3/4 cup bottled apricots, drained and pureed 2-3 tablespoons brown sugar 2 teaspoons Dijon mustard 2 tablespoons cider vinegar 1 teaspoon dried minced onion Combine ingredients in a saucepan and heat for 5-7 minutes.

Friends have often told me that it's so easy to make homemade pasta sauces that there's no good reason to rely on store-bought sauces, which aren't nearly as good. And I've tried a few times to make my own pasta sauces, but I just kept returning to bottled versions out of habit and convenience more than anything else. In any case, a marinara sauce such as this one may finally make a believer out of me. It's delicious! Furthermore, the recipe is very simple, uses basic ingredients that I usually have at home, and the end result can be divided into smaller portions and frozen for future use. How can you go wrong with that? This recipe comes from one of my favorite recipe blogs-- My Kitchen Cafe . 2 tablespoons extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 (28-ounce each) cans crushed tomatoes 1/2 tablespoon dried basil 1/2 tablespoon dried oregano 2 ...