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Ham 'n' Cheese Pie Recipe

Ham 'n' Cheese Pie Recipe

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In a greased 10-in. quiche dish or pie plate, layer the ham, Swiss cheese, bacon, cheddar cheese, onion and green p...

  • 1 cup diced fully cooked ham
  • 3/4 cup shredded Swiss cheese
  • 5 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 3/4 cup shredded sharp cheddar cheese
  • 3 tablespoons chopped onion
  • 3 tablespoons chopped green pepper
  • 1 cup milk
  • 1/4 cup biscuit/baking mix
  • 2 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
0/5 (0 Votes)

Winning Rhubarb-Strawberry Pie Recipe

Winning Rhubarb-Strawberry Pie Recipe

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In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended

  • FILLING:
  • 1 large egg
  • 4 to 5 tablespoons ice water, divided
  • 3/4 teaspoon white vinegar
  • 2-1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 cup cold lard
  • 1-1/4 cups sugar
  • 6 tablespoons quick-cooking tapioca
  • 3 cups sliced fresh or frozen rhubarb, thawed
  • 3 cups halved fresh strawberries
  • 3 tablespoons butter
  • 1 tablespoon 2% milk
  • Coarse sugar
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AUTUMN SALAD WITH APPLES, POMEGRANATE, AND CANDIED WALNUTS

AUTUMN SALAD WITH APPLES, POMEGRANATE, AND CANDIED WALNUTS

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Serves 4

  • Candied Walnuts:
  • 1/2 cup shelled walnut pieces
  • 2 cups peanut oil
  • 1 cup confectioners’ sugar
  • Balsamic Dijon Vinaigrette:
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced shallot
  • 1 teaspoon minced fresh thyme leaves
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup hazelnut oil
  • 1/4 cup walnut oil
  • Salt
  • Freshly ground black pepper
  • Salad:
  • 3 heads Belgian endive
  • 1 head baby frisée (curly endive)
  • 1/2 pound baby arugula leaves
  • 1/2 pound mixed baby greens
  • 2 Granny Smith apples
  • 1 pomegranate
  • 6 whole pitted dates, cut into strips
  • 1/4 pound Roquefort or other blue-veined cheese, crumbled
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Barbecue Beef-Filled Biscuits

Barbecue Beef-Filled Biscuits

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Make ItHEAT oven to 375ºF

  • 1/2 lb. extra-lean ground beef
  • 1 small each green and red pepper, finely chopped
  • 1/3 cup KRAFT Original Barbecue Sauce
  • 1 can (7.5 oz.) refrigerated buttermilk biscuits
  • 1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese
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Pot Roast in the PPXL step by step

Pot Roast in the PPXL step by step

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Pressure Cooker XL: 1. Take lid off the pressure cooker and plug it in

  • Power Pressure Cooker Pot Roast
  • 2 TBS olive oil
  • 3.5 lbs of chuck roast
  • 1.5 cups wild mushrooms sliced
  • 1.5 cups large chopped potatoes
  • 1.5 cup carrots, large chopped
  • 1.5 cup onions, chopped
  • 1 cup celery, chopped
  • 1 TBS soy sauce
  • 1 TBS steak sauce
  • 1 TBS Worcestershire sauce
  • 2 TBS apple cider vinegar
  • 1/4 cup tomato paste
  • 1/3 cup dry red wine
  • 2 TBS garlic, chopped finely
  • 1 TBS tomato paste
  • 1/2 tsp cumin
  • 1 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp dry mustard powder
  • 1/2 tsp coarse ground pepper
  • 1 TBS butter (optional)
  • 1/8 cup heavy cream (optional)
  • 1 tsp orange rind (optional)
  • 1/4 cup chopped parsley (optional)
  • Salt to taste
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Cajeta Gelatin (Panna Cotta with Fresh Raspberries)

Cajeta Gelatin (Panna Cotta with Fresh Raspberries)

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Serves 4

  • For the gelatin:
  • Non stick cooking spray
  • 1 envelope unflavored gelatin or 1/4 of a 1 oz. package
  • 1/2 cup water
  • 1 12 oz. can evaporated milk
  • 1 3/4 cup cajeta (goat milk spread) or caramel
  • 8 oz. cream cheese, room temperature
  • Fresh raspberries for garnish
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Pear Bruschetta with Toasted Pumpkin Seeds

Pear Bruschetta with Toasted Pumpkin Seeds

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This recipe is prepared with the Olevano 1 Liter Olive Oil

  • 2 Tbsp extra virgin olive oil, plus extra for bruschetta toast
  • 1 baguette, sliced 1/4" thick on the bias
  • 1 medium onion, diced
  • 3 pears, peeled, cored, and chopped
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 3 fresh sage leaves, chopped
  • 1/4 cup balsamic vinegar
  • 2 Tbsp honey
  • 2 (8-oz) brie wheels, rinds removed and sliced 1/4" thick
  • 1/4 cup toasted pepitas (shelled pumpkin seeds)
0/5 (0 Votes)

Pumpkin Cheesecake with Sour Cream Topping Recipe

Pumpkin Cheesecake with Sour Cream Topping Recipe

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In a small bowl, combine crumbs and sugar; stir in butter

  • FILLING:
  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup packed brown sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (5 ounces) evaporated milk
  • 2 tablespoons cornstarch
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs, lightly beaten
  • SOUR CREAM LAYER:
  • 2 cups (16 ounces) sour cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • Additional ground cinnamon
  • OPTIONAL TOPPINGS:
  • Caramel sundae syrup
  • Chocolate syrup
  • Whipped cream
  • Chocolate curls
  • Ground cinnamon
0/5 (0 Votes)

Simple Southern-Style "Unfried" Chicken

Simple Southern-Style Unfried Chicken

By

REMOVE skin from all chicken pieces except wings

  • 1 broiler-fryer chicken (3-1/4 lb.), cut up1/2cup KRAFT Light Ranch Dressing1pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
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PHILADELPHIA Fruit Pizza

PHILADELPHIA Fruit Pizza

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HEAT oven to 375°F. LINE 12-inch pizza pan with foil; spray with cooking spray

  • 1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup sugar
  • 1/2 tsp. vanilla
  • 4 cups assorted cut-up fruit (kiwi, strawberries, blueberries, drained canned mandarin oranges)
  • 1/4 cup apricot preserves, pressed through sieve to remove lumps
  • 1 Tbsp. water
0/5 (0 Votes)