Ldelmas' profile page
Recipes
Garden Vegetable Chopped Salad
By ldelmas
Make It TOSS lettuce with broccoli, carrots and dressing
- What You Need6 cups chopped romaine lettuce
- 1 cup chopped broccoli
- 1/2 cup matchstick-cut or shredded carrots
- 1/2 cup KRAFT Light Ranch Dressing
- 1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
- 3 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled
Giant M&M Cookies
By ldelmas
Pre-heat the oven to 350°F
- 4 cups flour
- 2 1/2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups butter, softened
- 1 1/3 cups sugar
- 1 1/3 cups brown sugar
- 2 eggs
- 2 egg yolks
- 3 teaspoons vanilla
- 2 cups M&Ms
Meatball Sub Sandwiches
By ldelmas
PREHEAT oven to 375°F. Stir water into stuffing mix in medium bowl; let stand 5 minutes
- 1/4 cup water
- 1/2 cup STOVE TOP Stuffing Mix for Chicken in the Canister
- 1 lb. ground beef
- 1 egg, lightly beaten
- 1/4 cup KRAFT Grated Parmesan Cheese
- 4 unsplit Italian bread rolls (7 inch)
- 1 jar (26 oz.) spaghetti sauce
- 1/2 cup KRAFT Shredded Mozzarella Cheese
INSALATA CON CARCIOFI
By ldelmas
Artichoke Salad
- Ingredients par Insalata
- 1 can (7oz) Whole Artichokes cooked
- 1 1/2 cup Porcini Mushrooms or field Mushrooms
- 3 cups Arugula
- 2 oz Pecorino Cheese
- 1/2 tsp Garlic (minced)
- 1 T. Basil (minced)
- 1 T. Mint (minced)
- 3 T. Extra Virgin Olive Oil
- 2 T. Butter
- Salt and Pepper to taste
- Ingredients par Vinaigrette
- 1 T. Sherry Vinegar
- 1 T. Extra Virgin Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Pepper
Vegetable Pot Pie
By ldelmas
Preparation: Serves 6 Melt butter in a large pot over medium to high heat
- INGREDIENTS
- 3 Tbsp butter
- 1 large onion, chopped
- 1 1/2 lb potatoes, peeled, cut into 1/2-inch pieces
- 2 large parsnips, peeled, cut into 1/2-inch pieces
- 1 (8-9 oz) turnip, peeled, cut into 1/2-inch pieces
- 1 large carrot, peeled, cut into 1/2-inch pieces
- 2 tsp fresh thyme leaves
- 3/4 tsp ground cumin
- 1/2 tsp pepper
- 1 (14 1/2-oz) can vegetable broth
- 1 cup water
- 1 cup heavy cream
- 8 oz fresh crimini mushrooms, diced
- 1 cup frozen peas
- 1/4 cup chopped fresh chives
- 1 Tbsp all-purpose flour
- Biscuit Topping
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/4 cup chopped fresh chives
- 6 Tbsp chilled unsalted butter, cut into 1/2-inch pieces
- 2 large eggs
- 1/2 cup milk
Root Vegetable Shepherd's Pie
By ldelmas
INSTRUCTIONS Heat the broiler to low and arrange a rack in the upper third of the oven
- 2 medium russet potatoes, peeled and cut into large dice
- 1 medium sweet potato, peeled and cut into large dice
- 3/4 cup plain yogurt
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 10 ounces cremini mushrooms, cleaned, stemmed, and quartered
- 1/2 medium yellow onion, medium dice
- 2 medium carrots, medium dice
- 1/2 medium celery root, medium dice
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 cups mushroom broth
- 2 tablespoons soy sauce
- 3 tablespoons water
- 1 tablespoon all-purpose flour
- 1/2 cup frozen peas
Beet, Strawberry, Cranberry Smoothie
By ldelmas
Yield: 2 1/4 c (540 ml) Difficulty: Intermediate Total Time:15 minutes
- 3/4 cup (180 ml) cranberry juice, chilled
- 1/4 cup (24 g) cranberries, fresh or frozen
- 1 (50 g) small beet, steamed
- 1/3 cup (50 g) frozen strawberries
- 2 teaspoons honey or other sweetener, to taste
- 2/3 cup (160 ml) ice cubes
Cranberry-Apple Pilgrim Pie
By ldelmas
HEAT oven to 400ºF. UNROLL pie crust onto parchment-covered baking sheet; roll to 12-inch circle
BUTTERFINGER COOKIES
By ldelmas
Preheat oven to 325º. Line baking sheets with parchment
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted, cooled slightly
- 1 cup brown sugar
- 1/4 cup sugar
- 2 eggs1 1/2 teaspoons vanilla
- 1 cup chopped Butterfinger candy bars (I used two 2.1 ounce bars)