Ldelmas' profile page
Recipes
CHEESY TARTE FLAMBE
By ldelmas
Position an oven rack in the bottom of the oven and preheat to 400°F
- Ingredients:
- 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
Smoked Ham and Cheddar Hash
By ldelmas
Preheat oven to 350°F. In a large saucepot, boil potatoes until fork-tender
- 5 medium potatoes, peeled, diced, and parboiled to fork-tender
- 3 Tbsp. butter
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tsp. paprika (preferably smoked)
- 6 cups diced smoked ham
- 1 cup chicken broth
- 10-oz. can cream of mushroom soup
- 1 bunch scallions, sliced
- Salt and pepper, to taste
- 2 cups shredded sharp cheddar cheese
- 3/4 cup coarse bread crumbs (such as panko)
- 3 Tbsp. chopped fresh parsley
Sweet & Sour Chicken
By ldelmas
Instructions Combine 1 Tbsp
- 2 Tbsps. cornstarch
- 1 Tbsp. cold water
- 3/4 cup sugar
- 1/2 cup white vinegar
- 1/4 cup soy sauce
- 1 Tbsp. garlic powder
- 1 Tbsp. onion salt
- 6 Tbsps. ketchup
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 to 4 chicken breasts, cubed
- 1/4 cup onions, diced
Slow Cooker Beer-Braised Pork Chops
By ldelmas
Serves 6 Pork chops are a classic dinnertime staple—but they take quite a while to make
- 1/4 cup oil
- 6 (8-oz) bone-in pork chops
- 4 cups sliced onions
- 2 cloves garlic, thinly sliced
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary leaves
- 1 (12-oz) bottle of beer
- Zest and juice of 1 lemon
- 2 Tbsp whole grain mustard
- 1/2 cup chicken stock
- 2 Tbsp flour
- 1 tsp salt, plus more for seasoning pork chops
- 1/2 tsp black pepper, plus more for seasoning pork chops
Traditional Roast Turkey with Giblet Gravy
By ldelmas
Serves 10–12
- 1 (11–12 lb) turkey, giblets removed and reserved
- 1 large onion, peeled and quartered
- 3 stalks celery, quartered
- 3 garlic cloves
- 3 thyme sprigs
- 1/2 stick butter, melted
- 8 cups chicken stock
- 10 whole peppercorns
- 1/2 cup + 2 Tbsp flour
- Salt and pepper, for seasoning
Deli-Style Pasta Salad Recipe
By ldelmas
Cook the pasta according to package directions; rinse in cold water and drain
- 7 ounces tricolor spiral pasta
- 6 ounces thinly sliced hard salami, julienned
- 6 ounces provolone cheese, cubed
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 small red onion, thinly sliced
- 1 small zucchini, halved and thinly sliced
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1/4 cup minced fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 garlic clove, minced
- 1-1/2 teaspoons ground mustard
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- Dash pepper
- 2 medium tomatoes, cut into wedges
Egg Dumpling Soup
By ldelmas
In a large saucepan, bring the broth, celery and parsley to a boil
- 6 cups vegetable broth or chicken broth
- 1 cup finely chopped celery
- 3 tablespoons minced fresh parsley
- 2 eggs
- 2/3 cup all-purpose flour
- 1 to 2 tablespoons milk
- Pepper to taste
Tomato Crostini
By ldelmas
Serves 12 This recipe was prepared with the Genius Salad Chopper 2-Piece Blade Set (K37615)
- 6 vine-ripe tomatoes
- 1 garlic clove
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup extra virgin olive oil
- 3 Tbsp tomato paste
- 1 ciabatta bread loaf
- 2 Tbsp chopped fresh parsley, for garnish (optional)
Frozen Mint Julep
By ldelmas
To prepare minty simple syrup, place sugar, water, and mint leaves in a small saucepan and bring to a boil
- 1 cup sugar
- 1 cup water
- 20 mint leaves
- 4 cups ice
- 1/2 cup bourbon
- 1 cup minty simple syrup
- 2 Tbsp. lemon juice
- Mint leaves to garnish
Chicken Noodle Casserole Recipe
By ldelmas
1. In a large bowl, combine the soup, mayonnaise and lemon juice
- 1 1 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 1/2 1/2 cup mayonnaise
- 2 2 2 tablespoons lemon juice
- 2 2 2 cups cubed cooked chicken
- 1 1 1 small onion, chopped
- 1/4 1/4 1/4 cup chopped green pepper
- 1/4 1/4 1/4 cup chopped sweet red pepper
- 1 1 1 cup (4 ounces) shredded Monterey Jack cheese, divided
- 1 1 1 cup (4 ounces) shredded sharp cheddar cheese, divided
- 12 12 12 ounces medium egg noodles, cooked and drained
- 1 1 1/2 1/2 to a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Add noodles and toss to coat.
- 5 5 5
- 0 0 to to 165°. 6 as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 6 servings.