Ldelmas' profile page
Recipes
Apple, Chicken and Walnut Salad with Raspberry Vinaigrette « Marlene Koch Marlene Koch
By ldelmas
To make the dressing, in a blender combine the vinegar, oil, jam, mustard, lime juice, water, salt and pepper, a...
- Makes 4 Servings
- Ingredients
- DRESSING
- 3 tablespoons rice wine vinegar
- 1 1/2 tablespoons olive oil
- 4 tablespoons sugar-free raspberry jam
- 2 teaspoons Dijon mustard
- 1 tablespoon lime juice
- 2 tablespoons water
- 1/8 teaspoon black pepper
- Pinch of salt
- SALAD
- 8 cups chopped green leaf lettuce
- 1 large Fuji apple, cored and sliced
- 1/2 small red onion, thinly sliced
- 2 cups chopped cooked skinless chicken breast
- 2 tablespoons dried cranberries
- 1/4 cup chopped walnuts
CORNBREAD STUFFING
By ldelmas
Instructions to change your password should arrive in your inbox in a few moments
- 1 9 inch pan prepared cornbread
- 5 slices wheat or white bread (crumbled up in small pieces)
- 2 onions
- 2 bell peppers
- 1 stalk celery
- 4 tbsp sage
- 4 tbsp poultry seasoning
- 1 1/2 tbsp celery seeds
- 1 can cream celery soup
- 1 stick margarine or butter
- 2 cans chicken broth or stock
- Seasoning salt to taste
- Pepper to taste
- 3 eggs
- 1 smoked turkey leg
- 1 large onion
- 3 cups chicken bouillon
- 1/2 stick margarine (to make it more healthy)
- 1 1/2 tablespoons sugar
- 3 1lbs, or 3 large bunches of collard greens (washed and cut)
- Seasoning salt and crushed pepper to taste (about 1 tablespoon of each)
- 2 jumbo sweet potatoes with skin still on (one for each pie)
- 2 sticks of butter
- 2 cups sugar
- 1 tspn cinnamon
- 1/2 pinch baking powder
- 1 1/2 tspn nutmeg
- 3 tbsp vanilla flavoring
- 1 tspn lemon extract
- 1/2 cup evaporated milk
- 1/2 teaspoon flour
- Pour into 2 nine inch pie shells
Garden Barley Oxtail Soup
By ldelmas
Garden Barley Oxtail Soup Recipe © 2009 Peggy Trowbridge FilipponeAds English Toffee Recipes Discover holiday r...
- Total Time: 1 hour, 20 minutesIngredients:
- Prep Time: 20 minutes
- Cook Time: 1 hour
- For the Oxtails:
- 4 pounds beef oxtails
- Kosher salt and freshly ground pepper
- Extra-virgin olive oil
- 1 (28 ounces) can petite diced tomatoes with juice
- 1 teaspoon dried oregano, crushed
- 1 large bay leaf, broken in half
- .
- For the Soup:
- 1 quart (4 cups) beef stock
- 1 cup water
- 1/2 cup barley
- 4 carrots, peeled and sliced thick
- 2 large stalks celery, sliced thick
- 1 large sweet onion, halved and sliced thick
- 1 large red potato, peeled and cut into 1-inch cubes
- 1 cup frozen green beans or 1/2 cup frozen sweet peas
- 1/2 cup frozen corn
- Salt to taste and lots of freshly ground black pepper
- Preparation:
CINNAMON RAISIN BREAD
By ldelmas
Process: 1) In a small bowl, add the water, sugar, shortening and yeast
- 1 Envelopes of Yeast (2 1/4 tsp)
- 2 tsp of Salt
- 2 Tbsp of Sugar
- 3 Tbsp of Vegetable Shortening, melted
- 1 1/4 cup of Warm Water
- 1 Egg
- 4 cups of Bread Flour
- 1/3 cup of Non Fat Dry Milk Powder
- 1/4 cup of Sugar
- 2 Tbsp of Ground Cinnamon
- 1/3 cup of Dark Raisins
- 2 Tbsp of Softened Butter
Whipped Shortbread Recipe
By ldelmas
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy
- 3 cups butter, softened
- 1-1/2 cups confectioners' sugar, sifted
- 4-1/2 cups all-purpose flour
- 1-1/2 cups cornstarch
- Nonpareils and/or halved candied cherries
- 1 . In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended.
- 2 . With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.
- 3 . Bake at 300° for 20-22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks. Yield: 16-18 dozen.
Beef Stew & Dumplings
By ldelmas
Dumplings: 2-1/2 cups biscuit baking mix 2/3 cup milk Directions: Beef Stew: Dredge beef cubes in fl...
- 3 – 4 pounds of cubed beef
- 1-1/2 cups water
- 1 cup flour (for dredging)
- 2 cans beef broth (10-3/4 oz.)
- 2 Tbsp. vegetable oil
- 1 tsp. salt
- 1 cup onions
- 1/4 tsp. pepper
- 1 cup potatoes, diced
- 1 can peas
- 1 cup carrots, chopped
- 1/3 cup red wine
- 1 can tomato sauce (15 oz.)
Hash Brown Cakes
By ldelmas
Recipe courtesy Jamie Deen
- 1 pound Yukon gold potatoes, scrubbed well and dried
- 1 shallot, peeled
- 1/2 cup shredded Cheddar
- 1/3 cup all-purpose flour
- 2 tablespoons chopped fresh parsley
- 1 large egg, lightly beaten
- Kosher salt and freshly ground black pepper
- Peanut oil, for frying
Raisin-Filled Cookies
By ldelmas
1. To prepare the filling, add the filling ingredients to a medium-size bowl and mix with a spatula until evenly in...
- Raisin Filling:
- 1-1/4 cup dark raisins
- 1/3 cup walnuts, finely chopped
- 1/2 tsp cinnamon
- 1-1/2 Tbsp sugar
- 1/3 cup apple jelly
- Cookie Dough:
- 2-1/3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 oz unsalted butter, softened
- 2 oz cream cheese, softened
- 1/2 cup brown sugar, packed
- 1/2 cup sugar
- 1 egg
- 1 Tbsp vanilla extract
- 1-1/2 Tbsp milk
Rustic Blueberry Tart
By ldelmas
To prepare the dough, combine the flour, sugar, and cinnamon in the bowl of a food processor, and pulse to blend
- Dough:
- 1-1/2 cup all-purpose flour
- 1/4 cup sugar
- 3 Tbsp cinnamon
- 1-1/2 sticks cold butter, cut into small pieces
- 1/4 cup ice water
- Pinch of salt
- 1 cup sliced almonds
- Egg wash (one egg + 2 Tbsp water)
- Filling:
- 2 (14-oz) cans blueberry pie filling
- 1 lb fresh blueberries
- 2 oz fresh lemon juice
- 1/2 cup sliced or slivered almonds
- Zest of 1 lemon
Southern Vidalia Onion Potato Salad
By ldelmas
Tara’s Tidbit: Vidalia onions come from Vidalia, Georgia and are quite sweet and mild
- 3 pounds gold potatoes, peeled if desired, cut into large chunks
- 1/2 cup diced Vidalia onion
- 1/2 cup diced celery
- 6 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 1/4 cup diced pimento
- 1/4 cup pickle relish
- 2 tablespoons yellow mustard
- 2 tablespoons sugar
- 1/2 teaspoon black pepper
- 1 teaspoon hot sauce, optional
- Salt to taste
- 1 teaspoon paprika, for garnish