Delicio Recipe List

Chicken Liver is very healthy as it's rich in Iron, Vitamin A and B. Besides to its nutritious advantage, when you try this recipe, you'll find it very tasty!     Ingredients: 500 gm chicken liver. Flour for washing the chicken liver. 2 cardamom. ????? 2 gum mastic. ????? 2 tbsp ghee. ???? Salt & pepper. 1/2 lemon.   Directions: Start by boiling water on the stove in a sauce pan and add 2 cardamoms and 2 gum mastic. Rub the chicken liver with little flour then wash, then rub it with salt and wash again. Be gentle while washing it or else the liver will be crushed in your hands. When the water starts boiling add the washed chicken liver and leave it for 10-15 minutes maximum. Remove from stove and spill out the water and the cardamoms. Rinse under water again, because while boiling blood will come out of the liver. In a big fry pan, add 2 tbsp ghee over high heat, when the ghee melts wait a few seconds more then add the chicken liver and season...

Easy cheesecake bars with choco-malted crust Preparation Time: 00:15 Cooking Time: 00:45 Servings: 24 WHAT YOU WILL NEED: Crust: 3/4 cup butter 3 cups graham cracker crumbs 1 cup MILO Filling: 1 cup cream cheese 1 300ml can condensed milk 1 pc egg 1 tsp vanilla extract 1 tsp lemon rind(or flavoring) HERE'S HOW: Melt butter in a medium saucepan. Add graham cracker crumbs. Mix well. Stir in MILO. Mix well. Leave about 1/4 cup for topping. Press remaining mixture evenly onto a 13 x 9 x 2inch-baking pan. Set aside. Beat cream cheese until light. Slowly stir-in condensed milk, egg, and vanilla. Pour over prepared crust then sprinkle over reserved crumb mixture. Bake until set, about 45 min. at 350 degrees F preheated oven. Cool then cut into 24 squares. Nutritional Content: Calories: 173 Carbohydrates (g): 20 Protein (g): 3 Fats (g): 9

In the Middle East, "Canape" is a popular light dish.  So here you are, if you have people coming over and you don't feel like cooking, you can  prepare various kinds of canapes. I will help you with some ideas, but you can always use your creativity for new toppings. Canape can also be served as an appetizer before your main course. Very easy to prepare at home and of course cheaper than buying them ready made. Canapes are always delicious and they look very attractive on the serving dish! Ingredients: 1 Baguette (French Bread) for each kind of topping. Tuna topping: 2 small tuna cans (200gm/each) + 1 1/4 tbsp butter  + salt & pepper. 1/4 tomato cut into small cubes for decorating. Eggs topping: 4 boiled eggs + 2 tbsp butter + 3 tsp mustard + salt & pepper. Some sliced black olives for decorating. Blue Cheese topping: 125 blue cheese (about 1 piece) + 1 tbsp butter. 1/4 green pepper cut into small cubes...

Preparation Time: Cooking Time: Servings: WHAT YOU WILL NEED: 2 cups sugar � cup NESTL� Fresh � cup semi-sweet chocolate chips Pinch of salt � cup butter 1 cup peanut butter 3 cups NESVITA Oatmeal HERE'S HOW: In a thick saucepan, combine sugar, NESTL� Fresh, chocolate chips, salt and butter. Mix well. Cook over low heat until chocolate melts. When chocolate is melted, bring mixture to a boil. Boil for a minute to make sure that sugar is completely dissolved. Remove from heat and stir in peanut butter, keep on stirring until mixture is smooth. Add in NESVITA Oatmeal and mix again. Drop by the teaspoon into a parchment lines baking sheets. Let cool. When cool enough to handle, reshape the cookie into desired shape. Store at room temperature on a covered container or cookie jar. Nutritional Content: Calories: Carbohydrates (g): Protein (g): Fats (g):

I used to make pie crusts in the food processor. (hangs head in shame) That is unnecessarily time consuming and messy, not to mention overkill on a dough that should be worked gently and briefly as possible. Pie crust is easy! Almost as easy as opening a box, cutting the plastic, and unrolling the already-made stuff. Its also cheaper, and I would bet you, flakier! All you need is: 2 cups AP (thats short for all purpose flour) 3/4 cups lard 1 tsp. salt 3 oz. ice water (I fill a small glass with ice water, and leave it there until I'm ready to measure the water, then pour 3 0z. into my measuring cup) (btw, 3 oz. is 6 tablespoons) What you do is: measure your flour and salt into a bowl. Add the lard. now take your hand and work the lard into the flour. When you have worked it in enough it will resemble a very coarse meal. I just work it in until theres no great big globs of obvious lard. Now, pour in your ice water with one hand and work it in with the other. It may not take all of it...

Wondering what to post next I searched my repertoire vigorously and with the hottest day so far in the U.K I found this great recipe that I once used In the Officers mess for 4/7 Dragoon guards during a very hot summer. For a non pacific dinner when I say that every dinner was a special occasion, dinner was at 7pm every night and the officers had to wear their best uniform i.e No 1's which included chain mail and spurs and once dinner commenced they were unable to leave the table or they would be fined 1 bottle of Champagne at quite a hefty price but to be honest money was no object to these guys they were all born with silver spoons in their mouths. That,s enough of that this is a wonderfully light summery dish and refreshing so here it is.   Ingredients Chocolate orange truffle cake 200g 70% dark chocolate 250g unsalted butter, softened 350g light brown sugar 5 free range medium eggs, lightly beaten 140g plain flour, sieved 5ml vanilla extract 5ml Cointreau (optional) Zest of...