Delicio Recipe List

First , sorry for being under the radar for a while. Have been working on a project of mine, which I am praying succeeds by next year insha allah and I will be able to share it with you all. ?? So My mum  discovered puff pastry, and life has made it so much easier for her. So now and then she would buy puff pastry puffs and make some pastries for her dinner. Her dinner usually circulates around the house as she has a habit of making a lot and sending them over to my sisters and I.  Anyway she makes these tuna puffs  with sauteed onions and scotch bonnet peppers . My version had leeks, I think leeks and tuna go well together and of course scotch bonnet, although unlike my mum's version I use less. Recipe: Tuna And Leek Puffs 1 large Leek, thinly sliced 2 medium tomatoes, chopped 2 cloves garlic, finely chopped 1/4 scotch bonnet ( use more if you like more heat), sliced 1 sprig of curry leaves 2 cans tuna, drained salt and pepper 2 tbsp olive oil 1 packet puff pastry square...

2 lb ground turkey 12 oz pork sausage 1 egg, beaten 1/2 medium onion, chopped 2 cloves garlic, minced 1/2 tsp each dry mustard, tarragon, and black pepper 1 1/4 tsp dried dill 1 tbsp each butter and oil 10.75 oz can beef broth 1/2 cup chopped parsley 4 medium carrots, cut in long strips 2 tbsp vinegar with 3 tbsp water Mix together turkey, sausage, egg, half of the onion and half of the garlic, all mustard, tarragon and 1/2 the pepper and 3/4 tsp of the dill. Roll into 1-inch balls. In a large skillet, melt fat, saute remaining garlic, onion, and pepper. Add meatballs and lightly brown. Add broth, parsley, carrots, remaining dill, and vinegar and water mixture. Cover, bring to gentle boil. Reduce heat and simmer until carrots are tender. Serve as appetizer or main course over rice. Serves 8. I have no idea why this old recipe is called Viking Treats!

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...

This recipe was in an old newspaper column at the first of a year. It was in a column about dieting and eating better in the new year. 1 lb lean hamburger 2/3 cup diced celery 1 bay leaf, crushed dash of cayenne pepper 1 cup diced onions 1 cup shredded cabbage 1/2 tsp thyme 1 1/2-quarts water 1/2 cup cubed raw potato 8-oz can tomato sauce 2 tsp salt 1/2 cup frozen peas 1 cup sliced carrots 1/4 cup raw rice 2 beef bouillon cubes Brown hamburger and onion in Pam sprayed soup pot. Brain off all fat. Add potatoes, carrots, celery, cabbage, water and tomato sauce. Bring to a boil. Add remaining ingredients, except peas. Cover and simmer 50 minutes. Add peas and cook another 5 to 10 minutes. Put into soup bowls and sprinkle with grated Parmesan cheese. Makes 6 servings of about 200 calories each.

  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 quick and easy method in which to add a corned-beef flavor to 3 lbs of cooked (sliced/shredded) venison/moose/beef roast. I came up with this recipe so I could prepare grilled Reuben sandwiches any time to my heart's desire... Yield: (1/2 tablespoon) Prep: 5 Mins. INGREDIENTS 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground mustard 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon ground cinnamon --3 lbs sliced/shredded cooked venison/moose/beef --1/2 cup hot broth (either venison/moose/beef) METHOD In a small bowl/ramekin, mix all ingredients. Whisk spice mixture with 1/2 cup hot broth (venison/moose/beef). Add to 3 lbs. of sliced/shredded cooked venison/moose/beef; microwave for 2 minutes to incorporate spices into meat for a corned-beef flavor.   Enjoy on your favorite Reuben grilled sandwich, or serve with steamed cabbage and carrots for a main dish!

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!