Ldelmas' profile page
Recipes
BLT Dip
By ldelmas
Directions: Preheat oven to 350˚
- Ingredients:
- 1-1/2 pound bacon, cooked, drained, crumbled, and divided
- 2 cups shredded mozzarella cheese
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup cheddar cheese (shredded) or to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder (or to taste)
- 1 tablespoons mustard
- 2 cups chopped seeded tomatoes
- 1-1/2 cup shredded Iceberg lettuce
- pepper an salt to taste
- Toasted bread rounds, crackers, or pita chips.
Artichoke Dip
By ldelmas
This recipe is prepared with the Reed & Barton® Stainless Steel 108-Piece Service for 12 Flatware Set (H200386)
- 1 (8-oz) can artichoke hearts (not marinated)
- 1 cup Parmesan cheese, grated
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 8 oz cream cheese, softened
- 2 cloves garlic, minced
- 2 jalapeno peppers, stemmed, seeded, and diced
- Sourdough or French bread (optional, for serving)
- Crackers (optional, for serving)
Lemon Carnival Cookies
By ldelmas
Recipe courtesy Giada De Laurentiis
- 1 cup all-purpose flour, plus extra for dusting.
- 1/2 cup almond flour
- 1/2 cup superfine or baker's sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- Zest of 1 large lemon
- 1 large egg, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 stick unsalted butter, at room temperature, cut into 1/2-inch pieces
- Colored nonpareil sprinkles
- Special equipment: one 3-inch round cookie cutter
Soupy Chicken Noodle Supper Recipe
By ldelmas
In a large saucepan, heat butter over medium-high heat
- 1 tablespoon butter
- 1 medium carrot, sliced
- 1 celery rib, sliced
- 1 small onion, chopped
- 4 cups water
- 4 teaspoons chicken bouillon granules
- 1-1/2 teaspoons dried parsley flakes
- 1/4 teaspoon Italian seasoning
- 1/8 teaspoon celery seed
- 1/8 teaspoon pepper
- 3 cups uncooked wide egg noodles
- 1-1/2 cups cubed rotisserie chicken
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup sour cream
- Hot cooked stuffing, optional
CREAMY COLLARD GREENS
By ldelmas
Preparation: Preheat the oven to 350°F
- 1 bunch collard greens, stems removed
- 1 bag baby spinach
- 4 slices thick-cut bacon, diced
- 1-1/2 cups onions, small dice
- 1 cup apple cider
- 1 cup chicken stock
- 4 tsp salt, divided
- 1/2 stick butter
- 1/2 cup flour
- 1/8 tsp, plus 1/4 tsp, ground nutmeg
- 1-1/2 cups heavy cream
- 1/2 cup whole milk
- 1/8 tsp ground nutmeg
- 2 tsp salt
- 1 (11-oz) container pimento cheese
- 2 Tbsp grated Parmesan
Pastrami on a Pretzel Roll
By ldelmas
To prepare the cheese sauce, add the butter to a medium-size saucepan and melt over medium heat
- Sandwich:
- 8 8 8 pretzel rolls
- 8 8 8 tsp Dijon mustard
- 1 1 1 lb sliced pastrami
- Cheddar & Ale Cheese Sauce:
- 2 2 2 Tbsp butter
- 2 2 2 Tbsp all-purpose flour
- 1 1 1 clove garlic, minced
- 1/4 1/4 1/4 cup diced onions
- 1/2 1/2 1/2 cup ale-style beer
- 1/2 1/2 1/2 cup chicken stock
- 1/4 1/4 1/4 cup milk
- 1/4 1/4 1/4 cup heavy cream
- 2-1/2 2-1/2 2-1/2 cups shredded sharp cheddar cheese
- 1/4 1/4 1/4 tsp kosher salt
- 1/4 1/4 1/4 tsp ground black pepper
- 1/4 1/4 1/4 tsp dry mustard powder
- Preparation:
- and the sauce is smooth.
- h
- ile stirring. Add the beer, stock, milk, and cream and simmer until thickened. Add the cheese, salt, and pepper. Stir until the cheese is completely melted and the sauce is smooth.
- To 1 2 sandwiches, cut the pretzel rolls in half. Spread 1 teaspoon of mustard on the inside of each roll. Place 2 ounces of pastrami per roll. Dip the sandwich in the cheese sauce before eating.
- the sandwich in the cheese sauce before eating.
CRAZY DAY CASSEROLE
By ldelmas
Instructions: Preheat oven to 350 F
- Ingredients
- 1 1 1 lb lean ground beef or turkey
- 1/2 1/2 1/2 yellow onion
- 10 1/2 10 1/2 10 1/2 oz can condensed cream of celery soup
- 1 1 1 frozen Tater Tots
- 1 1 1 cup Kraft cheddar cheese, shredded
- optional: frozen vegetables (peas, corn)
Two easy hot dish
By ldelmas
Cream oven 400°, spray a 9 x 13 pan with Pam spray
- 1 1/2 pound lean ground beef, can use other means, like pork, chicken, ham, leftovers, if using leftovers break into easy bite pieces ( etc.)
- 2 cups of 12 ounce of condensed soups. (2 cans) use mushroom, chicken, celery, or cream of chicken soup.
- 1 pound of frozen potatoes, potato tots, potato nuggets or whatever you have.
- 1 cup of shredded cheese (your choice of cheese, Swiss cheese, mozzarella cheese, or shredded cheddar cheese.
- Can use vegetables, cut into small pieces.
Make-Ahead Spinach Phyllo Roll-Ups
By ldelmas
MIX first 5 ingredients until well blended
- 1 egg, beaten
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 1 cup ATHENOS Traditional Crumbled Feta Cheese
- 1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
- 4 green onions, finely chopped
- 15 sheets frozen phyllo dough (14x9 inch), thawed
- 1/3 cup butter, melted
Slow Cooker Brisket with Caramelized Onions
By ldelmas
Season the brisket with salt and pepper
- 3 –4 lbs beef brisket, first or flat cut
- 3 Tbsp oil
- 10 cups thinly sliced onions
- 4 cloves garlic, smashed
- 1 cup tomato purée
- 1 cup beef stock
- 1/4 cup red wine vinegar
- 2 Tbsp brown sugar
- 1/2 tsp dried thyme
- 1 Tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- Additional salt and pepper for seasoning