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Recipes
Chocolate Royale Cheesecake
By ldelmas
HEAT oven to 325°F. MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan
- 18 OREO Cookies. finely crushed (about 1-1/2 cups)
- 2 Tbsp. butter or margarine, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup granulated sugar
- 2 Tbsp. flour
- 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, cooled slightly
- 1 tsp. vanilla
- 4 eggs
- 1 Tbsp. sifted powdered sugar
- 1/3 cup mixed berries (blueberries and raspberries)
Spring Miner's Lettuce Salad
By ldelmas
Blanch the lettuce and spinach in boiling salted water for about 5 seconds each
- Soup:
- A selection of miner's lettuce, watercress, red ribbon sorrel, frisée, arugula, red Russian kale, asparagus, garbanzo beans, fava beans, English peas, snap peas, borage, nasturtium flowers and leaves, marigolds, and bachelor buttons.
- 4 oz. Bibb lettuce (whole leaves)
- 2 oz. spinach
- 1 clove garlic
- 1 qt. ice water
- 1 tsp. olive oil
- Salt
- White balsamic vinegar
- White Balsamic Vinaigrette:
- 1/4 cup white balsamic vinegar
- 1 cup grape seed oil
- Salt
- Aïoli:
- 8 oz. canola oil
- 8 oz garlic oil
- 1-1/2 tsp. Dijon mustard
- 1 clove garlic, finely chopped
- 1-1/2 tsp. lemon juice
- 2 egg yolks
15-MINUTE PASTA WITH CHICKEN AND FRESH POMODORO SAUCE
By ldelmas
Instructions 1. Cook the pasta according to the package directions (because the sauce goes so quickly, be sure to ...
- Ingredients
- 6 6 6 ounces dry spaghetti
- 5 5 5 teaspoons olive oil, divided
- 4 to 5 4 to 5 5 garlic cloves, thinly sliced
- 12 12 12 ounces boneless, skinless chicken breast, sliced very thin
- 2 2 2 cups cherry tomatoes, halved
- 2 2 2 tablespoons sweet vermouth (or chicken broth)
- 1 1 1 tablespoon balsamic vinegar
- 1/4 1/4 to teaspoon salt (or more to taste)
- 1/2 1/2 1/2 cup fresh basil, leaves stacked, rolled, and thinly sliced
- 1/4 1/4 1/4 cup shredded Parmesan cheese
- to ground black pepper to taste
- Instructions
- 1 1 to to to to pasta according to the package directions (because the sauce goes so quickly, be sure to start the pasta first). Drain, place in serving bowl, and cover. (Tip: Use the hot pasta water to warm the bowl before adding the pasta to it.)
Sloppy Roast Beef Po' Boy
By ldelmas
Cut 5 slits in the roast and stuff with the garlic cloves
- 2 1/2 pounds beef eye of round roast
- 5 cloves garlic, peeled and left whole
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 cups hot water
- 2 bay leaves
- 1/2 bell pepper
- 2 tablespoons all-purpose flour
- 1 loaf crusty French bread
- Mayonnaise, for serving
- Shredded iceberg lettuce, for serving
- Sliced tomatoes, for serving
- Sliced dill pickles, for serving
Apple Pie Cookies
By ldelmas
directions 1 1. To make the pie dough, combine the flour, sugar, and salt in a medium bowl and stir with a fork ...
- 2 1/2 cups all-purpose flour
- 2 Tbsp. granulated sugar
- 1 tsp. salt
- 2 sticks unsalted butter, cold and cut into small pieces
- 1/2 cup very cold water
- 3 medium apples, whatever variety you prefer for baking
- Squeeze of lemon juice
- 1/3 cup granulated sugar
- 1 tsp. ground cinnamon
- Dash of grated nutmeg
- Water
- 1 large egg lightly beaten with 1 teaspoon of water
- Sugar, for sprinkling
Pineapple Cheese Bread
By ldelmas
Preheat oven to 350 degrees
- 3/4 cup grated sharp cheddar cheese
- 2 tablespoon vegetable oil
- 2 eggs
- 1 cup canned crushed pineapple with juice
- 3/4 cup sugar
- 2 cup self-rising flour
- 1/2 cup chopped walnuts
- 1/2 teaspoon pineapple extract
Amish Breakfast Casserole Recipe
By ldelmas
Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain
- 1 pound sliced bacon, diced
- 1 medium sweet onion, chopped
- 6 eggs, lightly beaten
- 4 cups frozen shredded hash brown potatoes, thawed
- 2 cups (8 ounces) shredded cheddar cheese
- 1-1/2 cups (12 ounces) 4% cottage cheese
- 1-1/4 cups shredded Swiss cheese
Fried Green Tomatoes with Garlic-Basil Aioli
By ldelmas
Remove the ends of the tomatoes and slice them about 1/4" thick
- Aioli:
- 1/4 cup olive oil
- 1/2 cup blended oil
- 1 clove garlic, roughly chopped
- 3 egg yolks or 9 Tbsp pasteurized egg substitute
- 2 tsp lemon juice
- 1/2 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 Tbsp fresh oregano, chopped
- 1/4 cup fresh basil, chopped
- Tomatoes:
- 4 green tomatoes, ends removed and sliced 1/4" thick
- 1/2 cup cornmeal
- 1/4 cup Parmesan cheese, grated
- 1/8 tsp cayenne pepper
- 1-1/2 tsp kosher salt, divided
- 3/4 tsp ground black pepper, divided
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 cup flour
- 2 eggs
Red, White, & Blue Burgers
By ldelmas
This recipe is prepared with the Genius Speed Slicer Plus
- 2 lbs ground beef
- 4 hamburger buns, lightly brushed with oil on the inside
- 4 green leaf lettuce leaves
- 4 1/2-inch thick slices of Vidalia onions, lightly brushed with oil
- 4 1/4-inch thick tomato slices
- 4 oz blue cheese block, cut into 4 slices
Peach Praline Dumplings with Sweet Cream
By ldelmas
To prepare the stuffing, place the sugar, brown sugar, and chopped pecans into a medium-size bowl
- Ingredients:
- Stuffing:
- 1/4 cup sugar
- 1/4 cup light brown sugar, firmly packed
- 1 cup toasted pecans, finely chopped
- 1 tsp vanilla extract
- 1 oz butter, melted
- Dumplings:
- 2 eggs
- 2 Tbsp water
- 2 frozen puff pastry sheets
- 8 ripe peaches
- 3 Tbsp sugar
- Sweet Cream:
- 1 pint heavy cream
- 1 cup sugar