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Recipes
Double Mozzarella Margherita Pizza
By ldelmas
Heat oven to 425°F. Spray large cookie sheet with cooking spray
- 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
- 1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
- 1 ball (8 oz) fresh mozzarella, drained well, diced (1 cup)
- 1 cup shredded mozzarella cheese
- 1/2 cup thinly sliced fresh basil leaves
- Sliced plum (Roma) tomatoes
- Crushed red pepper flakes
Bacon Cheeseburger Pasta Salad
By ldelmas
In a large mixing bowl, combine the mayonnaise, ketchup, mustard, relish, and pepper to make a dressing-like mixtur...
- 1-1/2 cups mayonnaise
- 1/4 cup, plus 2 Tbsp, ketchup
- 1/4 cup, plus 2 Tbsp, yellow mustard
- 1/2 cup, plus 2 Tbsp, dill pickle relish
- 2 tsp black pepper
- 1 lb penne pasta, cooked and cooled
- 1-1/4 lbs ground beef, cooked, drained, and cooled
- 3/4 lb bacon, cooked until crisp, drained, cooled, and diced
- 3/4 cup red onion, small dice
- 10 slices American cheese, medium dice
- 6 cups iceberg lettuce, large dice
- 3 cups cherry tomatoes, halved
SOUR CREAM COFFEE CAKE
By ldelmas
Use an electric mixer to cream the granulated sugar and butter together until fluffy
- Cake:
- 2 sticks butter, at room temperature, plus more for greasing
- 2 cups all-purpose flour, plus more for dusting
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- Streusel Mixture:
- 1/2 cup finely chopped pecans
- 1/2 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- Glaze:
- 1 cup confectioners' sugar
- 1 1/2 tablespoons milk, plus more if needed
- 1/2 teaspoon vanilla extract
Mixed Berry French Toast Bake Recipe
By ldelmas
Place bread cubes in a 13-in
- 1 loaf (1 pound) French bread, cubed
- 6 egg whites
- 3 eggs
- 1-3/4 cups fat-free milk
- 1 teaspoon sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 package (12 ounces) frozen unsweetened mixed berries
- 2 tablespoons cold butter
- 1/3 cup packed brown sugar
ROSE SANGRIA
By ldelmas
Serves 4-6
- Ingredients:
- 2 2 ml) bottles 2 (750 ml) bottles rosé wine
- 1/2 1/2 1/2 cup blackberry brandy
- 2 2 2 large peaches, diced
- 2 2 2 cups strawberries, sliced
- 1 1 1 cup blueberries
- 1 1 ml) bottle 1 (750 ml) bottle sparkling wine
- Fresh mint sprigs, for garnish
Jamie's BBQ Sauce
By ldelmas
Recipe courtesy Jamie Deen
- 1 tablespoon canola oil
- 2 tablespoons finely chopped onion
- 2 cups apple cider vinegar
- 1 1/2 cups ketchup
- 3/4 cup light brown sugar
- 3 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili powder
- 1 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
Individual Chocolate Crusted Cheesecakes
By ldelmas
DIRECTIONS Preheat oven to 350 degrees F
- 3/4 cup chocolate wafer crumbs
- 1 (8 ounce) package fat-free cream cheese, softened
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1 (6 ounce) container Optional Garnish: fresh raspberries
- Topping
- 1/2 cup fat-free sour cream
- 1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
- 1/2 teaspoon vanilla extract
Slow Cooker John Wayne Casserole
By ldelmas
Spray a 6-quart oval slow cooker with non-stick spray
- Slow Cooker John Wayne Casserole
- Prep time: 20 mins Cook time: 4 hours 30 mins Total time: 4 hours 50 mins
- Serves: 6
- Ingredients
- 1 (32-oz.) bag tater tots (not thawed)
- 1 lb, ground beef
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 1 (1.5-oz.) pkg. taco mix (I use mild McCormick)
- water (add the amount of water to the meat that the taco mix says to add, 3/4 cup is what my packet said)
- 1 cup sour cream
- 1 (8-oz.) pkg. sharp cheddar cheese (divided, half in sour cream mixture and half on top at the end)
- 1/8 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. onion powder
- diced tomatoes for servings (about 2 small tomatoes)
Fresh Broccoli Salad
By ldelmas
Place bacon in a deep skillet and cook over medium high heat until evenly brown
- 2 heads fresh broccoli
- 1 red onion
- 1/2 pound bacon
- 3/4 cup raisins
- 3/4 cup sliced almonds
- 1 cup mayonnaise
- 1/2 cup white sugar
- 2 tablespoons white wine vinegar
SEAFOOD BOUILLABAISSE
By ldelmas
TO PREPARE THE BROTH: Heat the olive oil in a large saucepan or Dutch oven
- HE BROTH:
- 1/2 cup olive oil
- 1/2 cup each finely chopped onion, carrots, and leeks, well-washed
- 1/8 cup finely julienned celery
- 2 teaspoons minced shallots
- 1/2 cup chopped fresh tomatoes
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 1/2 cups fish stock
- 1 tablespoon sea salt (approximately)
- 1 bouquet garni consisting of 1/2 teaspoon fennel seed, 1/2 teaspoon anise seed, 1/2
- teaspoon freshly ground pepper, 1 bay leaf, 1 clove, pinch of thyme, and 2
- cloves garlic crushed, wrapped in a cheesecloth
- 1/2 teaspoon saffron
- THE SEAFOOD:
- 6 mussels
- 4 little neck clams
- 1/4 pound sea scallops
- one 1 pound Maine lobster
- 1/4 pound raw shrimp (20-24 count)
- 4 ounces fish fillets: red snapper, sea bass, grouper
- 4 oysters (optional)
- 2 teaspoons Pernod
- 2 teaspoons finely chopped fresh fennel
- 1/2 teaspoon chopped garlic