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Recipes
Rhubread Recipe
By ldelmas
Preheat oven to 350°. Grease and flour two 8x4-in
- 3 cups coarsely chopped fresh rhubarb (about 12 ounces)
- 2 tablespoons plus 1-3/4 cups sugar, divided
- 1 cup canola oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/2 cup chopped pecans, optional
Bob Warden's Salad Dressing Recipe
By ldelmas
Yield 1 ½ cups This is a traditional salad dressing, used widely in France, that pairs well with any salad
- 1 cup olive oil
- 1/3 cup white wine vinegar
- 1/2 teaspoon salt
- 1/3 teaspoon white pepper
- 1 tablespoon Dijon mustard
- 1 small garlic clove, peeled
- 5 springs Italian flat leaves parsley
- 1 teaspoon shallots, peeled
Cheesy Tarte Flambé
By ldelmas
Directions: Position an oven rack in the bottom of the oven and preheat to 400°F
- 1 (8-oz) store-bought pizza dough
- 1/3 cup sour cream
- 2 Tbsp milk
- 1/4 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 8 slices bacon, cut into 1/2" pieces
- 1 large onion, peeled and julienned
- 8 oz brie cheese, thinly sliced
- 2 oz Roquefort cheese, crumbled
Bobby’s Tomato Pie
By ldelmas
Preheat the oven to 500 degrees F
- Ingredients:
- Olive oil spray
- 1 recipe Whole Wheat Pizza Dough, recipe follows
- 1/2 cup grated Parmesan
- 4 large Roma tomatoes, cut into 1/2-inch-thick slices
- 1 cup caramelized onions
- 2 tablespoons fresh rosemary, picked from the stem
- 2 tablespoons torn fresh basil
- WHOLE WHEAT PIZZA DOUGH:
- 2 cups white high-gluten flour
- 1 cup whole-wheat flour
- 2 tablespoons garlic powder
- 1 to 1 1/2 tablespoons salt
- 1 teaspoon yeast
- PART 1:
- 1 cup warm water (96.5 degrees F)
- 2 tablespoons honey
- 2 tablespoons oil, plus more for bowl
- 1 tablespoon brown sugar
- PART 2:
- 1 cup warm water (96.5 degrees F)
- 2 tablespoons honey
- 2 tablespoons oil, plus more for bowl
- 1 tablespoon brown sugar
Bacon-Wrapped Beef Tenderloin with Red Wine Sauce
By ldelmas
Note: If you like, feel free to add brined green peppercorns or horseradish to the finished sauce
- 1-1/2 cups red wine
- 3 cloves of garlic
- 1-3/4 cups beef broth
- 1-1/4 cups chicken broth
- 2 sprigs fresh thyme
- 1-1/2 Tbsp. tomato paste
- 2 Tbsp. unsalted butter
- 1 Tbsp. flour
- 1 Tbsp. shallots, chopped
- 4 slices center cut bacon
- 4 (1-inch thick) beef tenderloin steaks
- Olive oil
Seasoned Burger and Potato Foil Packs
By ldelmas
1 Heat gas or charcoal grill
- Ingredients
- 8 8
- small new potatoes, unpeeled, quartered
- 1 1
- teaspoon seasoned salt
- 1 1
- teaspoon Italian seasoning
- 1 1
- tablespoon olive or vegetable oil
- 4 4
- frozen lean ground beef patties (about 1/4 lb each)
- 1 1
- cup frozen cut green beans
Deep-Dish Chicken Pot Pie
By ldelmas
HEAT oven to 375°F. COOK chicken in dressing in large skillet on medium heat 2 min
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1/4 cup KRAFT Lite Zesty Italian Dressing
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 2 Tbsp. flour
- 1/2 cup fat-free reduced-sodium chicken broth
- 3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
- 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
Carrot Cake Ice Cream Cupcakes
By ldelmas
1-qt Fully Automatic Ice Cream Maker
- Carrot Cake:
- Adapted from my Tropical Carrot Cake on QVC.com
- 2/3 cup all-purpose flour, sifted
- 1/4 cup sweetened flaked coconut
- 1/4 cup dry-roasted macadamia nuts
- 1/8 tsp ground ginger
- 3/4 cup + 1/8 tsp ground cinnamon
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup carrots, peeled and finely grated
- 1 (4-oz) can crushed pineapple, well drained
- Cupcake Liners:
- 8 oz white chocolate
- Cream Cheese Ice Cream:
- 1/2 cup sugar
- 1 egg + 1 egg white
- 2-1/2 tsp vanilla extract
- 1/2 cup milk
- 1-1/4 cup half and half
- 5 oz cream cheese, room temperature, cubed
- 1 Tbsp lemon juice
- You will also need:
- Store-bought orange icing
- Toasted coconut flakes (optional garnish)
Tex-Mex Beef & Rice Casserole
By ldelmas
HEAT oven to 350ºF. BROWN meat in large nonstick skillet; drain
- 1 lb. extra-lean ground beef
- 1 can (14 oz.) fire-roasted diced tomatoes, undrained
- 1 can (11 oz.) corn with red and green bell peppers, undrained
- 1/2 cup chopped onions
- 1 tub (10 oz. ) PHILADELPHIA Santa Fe Blend Cooking Creme, divided
- 3 cups cooked long-grain white rice
- 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses, divided
- 1 cup crushed tortilla chips
- 3 Tbsp. chopped fresh cilantro
Johnsonville® Italian Sausage Lasagna Recipe
By ldelmas
In a skillet, cook sausage, onion and garlic until pork is no longer pink and onion is tender; drain
- 1 pkg (16 oz.) Johnsonville® Italian Ground Sausage
- 12 lasagna noodles, cooked and drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups marinara sauce
- 1 tsp. dried oregano
- 2 cartons (15 oz. each) ricotta cheese
- 1 large egg, beaten
- 1/2 cup grated parmesan cheese, divided
- 2 cups fresh spinach, lightly packed and chopped
- 2 cups shredded mozzarella cheese