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Recipes
Spicy Mango Shrimp
By ldelmas
. Prepare Coconut-Lime Rice
- Coconut-Lime Rice
- 1 1/2 pounds peeled, large raw shrimp (1 6/20 count)
- 3 tablespoons olive oil, divided
- 1 cup chopped green onions
- 1 cup diced red bell pepper
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1/2 to 1 tsp. dried crushed red pepper
- 1 cup chopped fresh mango
- 1/4 cup chopped fresh cilantro
- 1/4 cup soy sauce
- 2 tablespoons fresh lime juice
- Topping: toasted sweetened flaked coconut
BAKED CABBAGE STEAKS
By ldelmas
Directions Preheat oven to 400 degrees F
- INGREDIENTS
- 1 large head of cabbage
- 1/4 cup olive oil
- 1/4 stick butter
- 6 garlic cloves
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
SPICY RICE & CORN CASSEROLE
By ldelmas
INSTRUCTIONS: PREPARE THE RICE ACCORDING TO PACKAGE DIRECTIONS
- 1-8 OUNCE BOX YELLOW RICE (LIKE THE ONE ZATARAIN’S MAKES)
- 1/4 CUP (1/2 STICK) BUTTER
- 1-11 OUNCE CAN MEXICAN CORN, UNDRAINED
- 1-10 3/4 OUNCE CAN CAMPBELL’S CREAM OF CELERY SOUP
- 2 TABLESPOONS CHOPPED JALAPENOS (MAY OMIT IF YOU DON’T LIKE SPICY ) *I HAVE USED A CAN OF DRAINED, CHOPPED GREEN CHILIES BEFORE*
- DASH SALT
- 1/4 TEASPOON FRESHLY CRACKED BLACK PEPPER
- PINCH OF CAJUN/CREOLE SEASONING (LIKE SLAP YA MAMA SEASONING) OR MORE TO TASTE
- 1 OVERFLOWING CUP OF SHREDDED PEPPER JACK CHEESE (*I USE MORE CHEESE*)
Hearty Vegetable Lentil Stew
By ldelmas
Heat the olive oil over medium-high heat in a 5-quart stock pot
- 2 Tbsp. olive oil
- 2 tsp. garlic, minced
- 2-1/2 cups leeks, thinly sliced
- 3 stalks celery, thinly sliced
- 1 cup carrots, medium diced
- 1 cup red skin potatoes, medium diced
- 1 (15-oz.) can diced tomatoes with liquid
- 1-1/2 cups canned pumpkin pureé
- 5 cups vegetable stock
- 1-1/2 tsp. dried oregano
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 3/4 cup green beans, snapped in half
- 1 (15-oz.) can white beans with liquid
- 1/2 cup canned roasted red peppers, chopped
- 2 Tbsp. fresh sage, chopped
- 1-1/2 cups cooked lentils
Fluffy Key Lime Pie Recipe
By ldelmas
In a large bowl, dissolve gelatin in boiling water
- 1 package (.3 ounce) sugar-free lime gelatin
- 1/4 cup boiling water
- 2 cartons (6 ounces each) Key lime yogurt
- 1 carton (8 ounces) frozen fat-free whipped topping, thawed
- 1 reduced-fat graham cracker crust (8 inches)
Grilled New Potato Packet
By ldelmas
HEAT grill to medium heat
- 1/2 lb. each red and white new potatoes (about 4 each)
- 2 Tbsp. water
- 2 tsp. oil
- 3 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 1 Tbsp. chopped fresh parsley
Chocolate-Chocolate Cupcakes
By ldelmas
DIRECTIONS Preheat oven to 350 degrees F
- 1/2 cup cocoa
- 1/2 cup boiling water
- 1 1/2 cups sifted cake flour
- 1 cup SPLENDA® Sugar Blend
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter
- 2 large eggs, lightly beaten
- 1/4 cup 2% reduced-fat milk
- 1 teaspoon vanilla extract
Sweet Irish Soda Bread
By ldelmas
Preheat the oven to 375 degrees
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons cold unsalted butter
- 2 tablespoons cold vegetable shortening
- 1 egg, beaten
- R>1 cup buttermilk
- 1 cup currants
- 2 tablespoons toasted caraway seeds
- 1 tablespoon melted butter
- 1 tablespoon sanding sugar
Caramel Pecan Ice Cream Dessert Recipe
By ldelmas
Prep: 35 min. + freezing Yield: 12-15 Servings
- 1-3/4 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 cup chopped pecans
- 1 cup packed brown sugar
- 1 cup butter, melted
- 1-1/2 cups caramel ice cream topping
- 2 quarts vanilla ice cream, softened
Make-Ahead Cheesy Bacon Mini Meatloaves
By ldelmas
WHISK eggs and milk in large bowl until blended
- 2 eggs
- 3/4 cup milk
- 1-1/2 lb. lean ground beef
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese
- 1/3 cup KRAFT Original Barbecue Sauce
- 3 green onions, sliced
- 6 slices OSCAR MAYER Bacon