Delicio Recipe List

A little bit of heaven in every bite, and these snacks are so easy to prepare  with ingredients I generally have on hand... Yield: 8 slices as a side, or 16 as an appetizer Prep: 10 Mins. Bake: 10 Mins. INGREDIENTS Sourdough: Click here for recipe: sourdough baguette 1 (12") sourdough baguette 1 fresh garlic clove, halved crosswise (for rubbing on hot toasted bread) Spread: 1 smashed avocado Bruschetta: 1 (14.5-oz can) diced Italian seasoned tomatoes*, drained (then squeezed with hands, and chopped finer) 3 large fresh basil leaves, julienned 1 tablespoon balsamic vinegar 1 tablespoon Mazola oil 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper Garnish: Feta cheese crumbles METHOD Preheat the oven to 350F. In a small bowl, add the tomatoes, basil, balsamic vinegar, oil, and salt and pepper. Mix thoroughly and let sit for 10 minutes at room temperature. Smash the avocado in a separate small bowl; set aside. Cut baguette in half lengthwise, place on a baking sheet, and ...

Delicious sides dish that's a 'crowd pleaser'  when the recipe is doubled, or for a smaller family (as in recipe shown below) it's just as great too! After all, you can't go wrong with potatoes and cheese... (Serves 2 to 4) Prep: 10 Mins. Bake: 30 Mins. INGREDIENTS 1-1/4 cups shredded medium cheddar cheese, divided 1-1/4 cup shredded mozzarella, divided 1 tablespoon unsalted cold butter, divided 1/4 cup low sodium beef broth 2 tablespoons dried minced onion 1 teaspoon granulated garlic 1/2 teaspoon freshly ground black pepper 10 ozs. (about 2 cups) frozen hash browns (do not thaw)  ~ I make my own freezer hash browns using russet potatoes METHOD Preheat oven to 425 degrees. Spray, with butter spray, a 6x6" casserole dish and set aside. In a medium bowl, mix the cheddar and mozzarella cheeses to combine; set aside separately 1/2 cup of cheese mixture for the final topping. Divide the cold butter in half (2-teaspoon-portions each). Melt half the butter; set both ...

Confession: for most of my family Thanksgivings, we've mainly used commercial stuffing with a few extra things added to it (water chestnuts, sausage, etc.). And I further admit that I've even thought I liked stuffing. But after trying this homemade stuffing from a recipe given to me by my friend Rachel, I can never go back. I couldn't even wait for the Thanksgiving meal to try this because it looked so good. It is heavenly! I'm thrilled that this recipe makes a large batch so that we have leftovers for multiple days. 12 tablespoons butter 2 � cups finely chopped yellow onion 3 tart apples (Jonathans are good), cored and chunked, do not peel 1 pound lightly seasoned bulk breakfast sausage (sage is best) 3 cups coarsely crumbled cornbread (homemade is best) 3 cups coarsely crumbled whole wheat bread 3 cups coarsely crumbled white bread (French or homemade preferred) 2 teaspoons dried thyme 1 teaspoon dried sage Salt and pepper to taste � cup chopped Italian parsley 1 � cu...

WHAT YOU WILL NEED: 2 tbsp olive oil 50g/1�oz unsalted butter 1 garlic clove, finely chopped 1 onion, finely sliced 150g/5�oz potato, cut into small cubes 200g/7oz sweetcorn 600ml/20fl oz hot vegetable stock 50ml/2fl oz double cream salt and freshly ground black pepper 1 tsp fresh chives, finely chopped HERE'S HOW: Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and saut� for five minutes, until softened. Add the sweetcorn and continue to cook for two more minutes. Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through. Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth. To serve, pour into a warm bowl and garnish a sprinkle of chives.

This incredible scalloped potato side dish is a brilliant addition to any main course year-round... Servings: (6) Prep: 15 Mins. Cook: 15 Mins. Bake: 50 to 60 Mins. Set: 10 Mins. INGREDIENTS 2 slices bacon, sliced into strips, browned and crumbled Sauce: 1/4 yellow onion, chopped 1/4 teaspoon granulated garlic 1 TB Flour 1 to 1-1/2 cups milk 1/4 cup shredded Mexican-blend cheese 6 russet potatoes, peeled and sliced 1/8" wide Topping: 1/4 cup shredded sharp Wisconsin cheddar cheese 1/4 cup shredded dubliner cheese (at Costco) METHOD Preheat oven to 350 degrees. Spray a glass 8x8x2" baking dish; set aside. Heat a medium skillet to medium-high. Brown the bacon, then remove to a paper towel-lined plate, while reserving drippings.  Add the onion to the skillet and saut� until translucent, about 5 minutes.  Reduce the heat to medium, add the flour and let cook for 1 minute.  Pour in milk and bring to a simmer, just until sauce thickens.  Remove from heat and add the 1/4 cu...

Moist and tender meatballs simmered in a delectable, sweet and tangy sauce. ~~~ You may also choose to serve these scrumptious meatballs with a meal as a side or over prepared steamed rice! Servings: (4 to 6) Prep: 15 Mins. Cook: 20 Mins. INGREDIENTS 1 large egg, beaten 1 cup barbecue sauce (I used Sweet Baby Ray's), divided 1 lb. lean ground moose (or venison, elk, caribou, beef, poultry) 3 tablespoons minced yellow onion 3 tablespoons peeled (Yes, peeled) and minced red bell pepper 1/4 cup panko 1/2 teaspoon seasoning salt (I used Johnny's) 1/8 teaspoon freshly ground black pepper 1 tablespoon canola oil 1 (8 oz can) pineapple tidbits (or crushed) in juice, undrained 1/4 cup water For a meal (serve with): --2 cups of rice, prepared according to package directions METHOD In a medium bowl, beat the egg. Add 1/4 cup barbecue sauce (reserving remaining 3/4 cup), ground meat, minced onion and bell pepper, panko, seasoning salt, and pepper; gently mixing just until blended. Using a...

Low carb never tasted so good! This is an easy recipe for mushrooms. This would be appropriate for an appetizer or a side dish. I am thinking this will be an excellent dish to bring to the Thanksgiving table. 1lb. White mushrooms, sliced 1/2 lb. bacon, cooked until crisp then crumbled 1 cube butter 1 clove garlic Lay the sliced mushrooms in the bottom of a casserole dish, add the crumbled bacon and the crusted garlic all over then slice up the butter and put that on top.  Bake at 400 degrees for 20 minutes or until the mushrooms are golden brown.

WHAT YOU WILL NEED: 2 1/2 cups shredded cabbage 3/4 cups carrots, julienned 3 cups bean sprouts, cleaned 2 tablespoons chopped green onions 2 teaspoons minced garlic 1 teaspoon minced ginger 1 teaspoon sesame oil 1 1/2 tablespoon soy sauce 1/3 teaspoon ground black pepper lumpia wrappers 1 egg, beaten 3 cups Cooking oil HERE'S HOW: Heat a pan and then scoop about 1 to 1 1/2 tablespoons of cooking oil. When the oil becomes hot, saute the garlic and ginger. Add the green onion, cabbage, and carrots. Cook for 3 to 4 minutes. Put-in the bean sprouts, soy sauce, and sesame oil. Mix well and then cook for 1 to 2 minutes. Turn off the heat and then transfer the vegetables to a colander to drain the liquid. Let it cool down. Lay a piece of lumpia wrapper in a clean flat surface. Scoop about 2 tablespoons of vegetable mixture. Wrap the mixture by folding the opposite ends of the wrapper inward and then rolling the other side until a cylindrical shape is formed. Seal the edge by brushing the...

WHAT YOU WILL NEED: 2 lbs ground pork 2 teaspoons ginger, minced 1 cup carrots, minced 1 cup onion, minced 1 teaspoon sesame oil 2 teaspoons garlic powder 2 teaspoons salt 1 teaspoon ground black pepper 1 tablespoon cooking oil 3 cups cooking oil for deep frying Spring roll or lumpia wrappers HERE'S HOW: Heat a pan and pour-in 1 tablespoon cooking oil. Put-in the ginger and cook for a few seconds. Add the onion. Cook until tender. Add the ground pork. Cook until the color turns medium brown (about 5 to 6 minutes). Add carrots, sesame oil, salt, garlic powder, and ground black pepper. Stir and cook for 3 to 5 minutes. Turn off heat. Let the temperature cool down while allowing excess oil and liquid to drip. Scoop cooked mixture and arrange in lumpia wrappers.  Heat cooking oil in a deep cooking pot. Deep fry the spring rolls in medium heat until the color turns light to medium brown. Remove from the cooking pot and place in a plate lined with paper towels (this will absorb excess oi...

WHAT YOU WILL NEED: 1 pc small) Onion, sliced 150 grams Ground Pork 150 grams Sitaw, cut into rings 150 grams Banana Heart, trimmed and sliced 1� tsp Patis 150 grams Cabbage, sliced 15 pc Lumpia Wrappers (medium round) For Sauce: � tbsp Soy Sauce 4 cloves Garlic, minced 2� tbsp Brown Sugar 1 pack (50 grams) Del Monte Quick 'n Easy Kare-Kare Mix HERE'S HOW: Saut� onion and pork for 3 minutes. Add sitaw, banana heart and patis. Cook for 5 minutes with occasional stirring. Add 2 tbsps of DEL MONTE Quick n Easy Kare-kare Mix. Cook for 5 minutes. Add cabbage. Stir for 2 minutes. Set aside. Combine 2/3 cup water, sauce ingredients and remaining kare kare powder. Stir to dissolve. Simmer with continuous stirring until thick. Set aside. Wrap every 2 tablespoons of vegetable mixture in lumpia wrapper. Roll and steam for 1 minute. Pour sauce just before serving. Makes 5 servings (3 pcs per serving with 2 tablespoons sauce) Lusog Notes: Fight the common cold with this dish, which is ric...

A simple dish made of shrimp, garlic, butter, and lemon soda.  Best served with white rice. WHAT YOU WILL NEED: 2 lbs shrimp 2 tbsp parsley, finely chopped � cup butter 4 tbsp garlic, minced 1 cup lemon soda or Sprite salt and pepper to taste HERE'S HOW: Marinade the shrimp in lemon soda for about 10 minutes Melt the butter in a pan and heat it up until hot enough to cook the garlic Add the garlic and cook until the color turns light to golden brown Put-in the shrimp and then cook until the color turns orange. Pour-in the remaining lemon soda. Let the liquid evaporate completely. Sprinkle the parsley. Add some ground black pepper and salt as needed. Serve hot.

This is the Filipino variation of the popular garden salad. In place of olive oil, the Filipinos use fish sauce, which gives the salad a distinctly Southeast Asian flavor. This dish is super easy to prepare and pairs well with any meat or pasta dish, or you can eat it by itself as a starter.  WHAT YOU WILL NEED: 6 large iceberg lettuce leaves 2 medium tomatoes 1 thinly sliced cucumber 1 thinly sliced small onion _______ Dressing ------------ � cup sugar � cup vinegar 1 tsp fish sauce � tsp salt � tsp ground black pepper HERE'S HOW: Use your hands to tear the lettuce leaves into medium sized pieces. Cut each tomato into 12 wedges. Put all the vegetables into a large salad bowl and give it a quick toss. Combine all ingredients for the dressing and mix well so that the sugar and salt dissolve. An easy way to do this is to put all the ingredients for the dressing into a small bottle. Close the cap tightly and shake well. Pour the dressing over the salad and toss just before serving. Pr...

WHAT YOU WILL NEED: 1 Tbsp. Knorr� Chicken flavor Bouillon 1 cup plain dry bread crumbs 2 eggs, lightly beaten 4 boneless, skinless chicken breasts, pounded 1/4-inch-thick (about 1-1/4 lbs.) 4 Tbsp. vegetable oil HERE'S HOW: Combine Knorr� Chicken flavor Bouillon with bread crumbs in shallow dish. Dip chicken in eggs, then bread crumb mixture, coating well; set aside. Heat oil in large nonstick skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cook and golden brown, about 5 minutes. TIP: To bake, preheat oven to 425�. Line baking pan with aluminum foil, then spray with no-stick cooking spray. Arrange chicken on pan, then lightly spray with no-stick cooking spray. Bake 15 minutes or until chicken is thoroughly cooked. Spice up your bread crumb coating with these easy stir in ideas. Stir desired amount into your bread crumbs to add delicious flavor: � Parmesan cheese and garlic powder � Cumin and cinnamon � Chopped cilantro and lime zest � ...

This is an easy and delicious side dish. And the color is great. 12 ounces green beans, trimmed 1 tablespoon olive oil salt and pepper to taste 1/4 teaspoon garlic powder 2 tablespoons shredded Parmesan Preheat oven to 425�F. Line a baking sheet with aluminum foil for easy clean-up, then lay green beans (make sure they are dry) out on the baking sheet and drizzle with olive oil. Season with salt, pepper, and garlic powder. Toss to evenly coat. Spread out on the sheet so that all the beans lay flat and place the pan in the lower third section of oven. After baking the beans for about 10 minutes, remove the pan from oven and shake it briefly to turn the beans, then return the pan to the oven for an additional 5 minutes. Remove from oven and sprinkle with grated cheese.

A perfectly addicting 2-for-1 side dish/appetizer  you're able to serve  hot out of the oven  or at room temperature. Don't wait for game day to enjoy all such deliciousness... Prep: 20 Mins. Bake: 30 Mins. Yields: (14 Mushrooms-7 Halved Jalapeno Poppers, with 1 jalapeno half being chopped to add to filling) INGREDIENTS 14 medium fresh button mushrooms, stems removed; reserve stems 4 large (4" long) fresh jalapenos, stems removed, including half of the ribs and seeds after cutting in 1/2 lengthwise --(Remove more or less ribs/seeds to your desired level of spiciness) 2 strips center-cut bacon, sliced into 1/2" pieces 1 teaspoon granulated garlic 1 (8 oz. tub) cream cheese, at room temperature 1/2 cup medium shredded cheddar cheese 2 tablespoons grated parmesan cheese 2 green onions (both green and white parts), finely sliced 1 teaspoon fine-grain sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon dry Italian seasoned bread crumbs METHOD Preheat oven to 350 degre...

This light and flavorful salad n' dressing tastes very similar to major Japanese chain restaurants and pairs stupendously with Asian main dishes... Prep: 15 Mins. Servings: (6 to 8) INGREDIENTS: Dressing (Yields 1-1/2 cups) : 1/2 cup finely chopped sweet white onion 1/2 cup canola oil 2 tablespoons water 2 teaspoons ground ginger (or 2 tablespoons freshly grated) 2 tablespoons minced celery 3 tablespoons ketchup 1/4 cup low-sodium soy sauce 2 tablespoons honey 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon granulated garlic 1/2 teaspoon fine-grain sea salt 1/2 teaspoon freshly ground black pepper Sandra's Restaurant-Style Japanese Salad Dressing (Click for recipe)... Salad: 1 bunch heart of romaine, sliced into 2-1/2" x 1/4" strips 1 carrot, shredded 3 celery ribs, thinly sliced on the diagonal Garnish: --Toasted sesame seeds METHOD: Add all dressing ingredients in order listed in blender.  Place lid on top, and blend on high speed for a minimum of 30 seconds,...

WHAT YOU WILL NEED: 2 lbs. Yukon gold potatoes [or all-purpose potatoes], peeled and cubed 3/4 cup 2% milk 1 tub Knorr� Homestyle Stock - Chicken 1 Tbsp. I Can't Believe It's Not Butter!� Spread HERE'S HOW: Cover potatoes with water in large saucepot. Bring to a boil over high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes; drain. Return potatoes to saucepot; mash. Stir in remaining ingredients until melted. For Blue Cheese & Black Pepper Mashed Potatoes, stir in 1/2 cup crumbled blue cheese and 1/8 teaspoon ground black pepper. For Parmesan & Herb Mashed Potatoes, stir in 1/2 cup shredded Parmesan cheese and 1 tablespoon finely chopped fresh parsley. NUTRITIONAL INFORMATION Serving Size 1 serving Amount Per Serving Calories 170 Calories from Fat 25 Total Fat 2.5 g Saturated Fat 1 g Trans Fat 0 g Cholesterol 5 mg Sodium 460 mg Total Carbs 32 g Dietary Fiber 3 g Sugars 3 g Protein 4 g Vitamin A 4 % Vitamin C 20 % Calcium 6 % Iron 4 %

WHAT YOU WILL NEED: 10 shell-on (extra large) shrimp, deveined 1 head (10 cloves) garlic, peeled and roughly chopped 1 cup flour 2 tablespoons paprika 1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes) 1/2 stick clarified butter (see our video recipe) 1/2 teaspoon salt 1/8 cup white wine 2 tablespoons regular butter HERE'S HOW: Rinse and thaw your large shrimp in cool running water. Lightly pat dry.  In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides. Heat saute pan over high heat. Add clarified butter and garlic.  Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture.  5. Saute 3 minutes on each side. After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.  Remove shrimp immediately and serve with two mounds of sticky ...

WHAT YOU WILL NEED: 1 kl fresh medium shrimp, tails intact, antenna removed, rinsed well 4-5 pieces chopped chili 3 tablespoons vegetable oil; 3 tablespoons minced garlic; 2 tablespoons thinly sliced green onion slice of easy-melt cheese HERE'S HOW: In a frying pan over medium heat, saute' onions, garlic, and chilies in oil until chilies smell toasted and oil is tinged with red, usually 1 to 2 minutes. Add butter and shrimps to pan. Stir often over medium-high heat until shrimps turns pinky-orange, about 4 minutes or just until opaque but still moist-looking and juicy, 4 to 5 minutes. Let it simmer till chili sauce seeped in the shrimps. If desired, add mushrooms. Pour shrimp mixture onto a platter. Sprinkle with green onion.

I created this vibrant and crunchy salad today, mainly from "green" ingredients I had on hand; it�s superb and will fare well alongside any main dish... Servings: (8 to 10) Prep: 10 Mins. INGREDIENTS Dressing: 4 tablespoons mayonnaise 1 tablespoon honey 2 teaspoons freshly-squeezed lime juice Salad: 6 cups romaine lettuce, torn 1-1/2 cups frozen sweet green peas, thawed, and pat dry 1 (8 oz. can) sliced water chestnuts, drained, pat dry, and cut into slivers 3 ribs celery, diagonally sliced 4 long green onions (green parts only), sliced Handful of fresh parsley, chopped --(Or, 2 tablespoons dried parsley) Garnish: --Toasted sesame seeds METHOD In a medium glass (or non-reactive) bowl, add and whisk together all the dressing ingredients. Toss in all salad ingredients, and fold to combine. To serve, sprinkle with toasted sesame seeds. ~ Enjoy! ~~~~~~~~~~~~~~ I served this salad for lunch with homemade meatloaf, and smashed potatoes with sour cream and chives topped with mushroo...