Ldelmas' profile page
Recipes
Poppy Seed Thumbprints
By ldelmas
Yield: 24 cookies
- Ingredients
- Poppy Seed Filling
- 2 cups poppy seeds
- 1 cup milk
- 1/2 cup granulated sugar
- 2 teaspoons unsalted butter
- 2 teaspoons lemon zest
- Cookies
- 1 cup hazelnuts, whole, skinned
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs, yolks and whites separated
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest, freshly grated
- 2/3 cup granulated sugar
- 1 cup unsalted butter, cold, cut into small pieces
- 2/3 cup finely chopped hazelnuts
3-Ingredient Mini Heart Cherry Pies
By ldelmas
1 Heat oven to 400°F. Unroll pie crusts; use rolling pin to slightly roll dough out
- Ingredients
- 1 1
- box Pillsbury™ Refrigerated Pie Crust, softened as directed on box
- 1 1
- can (21 oz) cherry pie filling
- 1 1
- egg
- 1 1
- tablespoon water
Orzo Chicken Salad
By ldelmas
Preparation: Serves 6 Place cooked orzo in a large bowl
- Salad
- 1 lb orzo (rice-shaped pasta), cooked according to package directions, drained and cooled
- 2 cups shredded rotisserie chicken breast meat
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped, drained, oil-packed, sun-dried tomatoes
- 1 tsp lemon zest
- 1 (15 1/2-oz) can garbanzo beans, drained
- 1 (14-oz) can artichoke hearts, drained and coarsely chopped
- Dressing
- 1/4 cup chicken broth
- 3 Tbsp champagne vinegar
- 3 Tbsp olive oil
- 1 shallot, minced
- 1 tsp Dijon mustard
- 3/4 tsp salt
- 1/2 tsp pepper
- 2 tsp fresh marjoram leaves
Salted Caramel Oreo Icebox Cake
By ldelmas
No bake salted caramel cheesecake layered with coffee dipped Oreo cookies is a delicious and easy dessert to make a...
- 1 - 8 ounce package cream cheese, softened
- 1/2 cup caramel ice cream topping
- 1/2 teaspoon coarse ground sea salt
- 32 Oreo cookies
- 6 ounces strong brewed coffee, cooled
- 4 cups Cool Whip, divided
- caramel and chocolate syrups
- sea salt
CORNMEAL AND BERRY CAKE
By ldelmas
Directions 1. Heat oven to 350 degrees
- Ingredients
- 1 cup plus 1 tbsp all-purpose flour
- 3/4 cup fine yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2/3 cup milk
- 6 tablespoons unsalted butter, melted
- 2 eggs
- 12 ounces blackberries
- 1 tablespoon turbinado or demerera sugar (optional)
- 1 cup heavy cream
- 2 tablespoons honey
Italian Zucchini Casserole Recipe
By ldelmas
In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside
- 3 medium zucchini, sliced (about 6-1/2 cups)
- 3 tablespoons olive oil, divided
- 1 medium onion, sliced
- 1 garlic clove, minced
- 1 can (28 ounces) diced tomatoes, undrained
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1-1/2 cups stuffing mix
- 1/2 cup grated Parmesan cheese
- 3/4 cup shredded part-skim mozzarella cheese
Grilled Vidalia Onion & Bacon Salad
By ldelmas
Beat the vinegar in a small bowl with the sugar, scallions, soy sauce, and pepper until the sugar dissolves
- Salad:
- 2 large Vidalia onions, sliced 1/4'' thick and separated into rings
- 3 Tbsp melted butter, olive oil, or a combination of both
- Salt and freshly ground black pepper
- 3-4 slices bacon
- 2 beefsteak tomatoes, sliced thickly
- Bag of baby spring mix, or an assortment of your favorite greens
- 2/3 cup crumbled Gorgonzola cheese
- 1/4 cup toasted walnuts (optional garnish)
- Classic Balsamic Vinaigrette:
- 1/2 cup balsamic vinegar
- 1 Tbsp sugar
- 1 Tbsp scallions, chopped
- 2 tsp soy sauce
- 1/2 tsp freshly ground black pepper
- 1 cup canola oil
Pineapple Zucchini Bread
By ldelmas
Prep: 10 min. Bake: 1 hour + cooling
- 2 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground nutmeg
- 2 cups shredded zucchini
- 1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, undrained
BEEF BARLEY PRESSURE COOKER SOUP
By ldelmas
Brown the Hambuger Brown the Onion Add Vegetables and barley Put all items in pressure cooker
- Hambuger 1 pound
- Tomato Sauce
- Mixed vegetables.
- 1 lb. Hambuger
- 1 Soup Bone
- 1 bag vegetables
- 1 Vegetable Broth
- 1 Onion
- 1 Large Can tomatoe sauce
- 1/2 c. barley
Slow Cooker Minestrone Stew
By ldelmas
In 12-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; dra...
- 1 package (19.5 oz) gluten-free sweet Italian turkey sausage links, casings removed
- 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
- 2 cans (18 oz each) Progresso® Vegetable Classics garden vegetable soup
- 1 can (15 oz) garbanzo beans, drained, rinsed
- 1 can (6 oz) tomato paste
- 1 teaspoon gluten-free Italian seasoning
- 1 cup uncooked gluten-free elbow macaroni (about 4 oz)
- 1/2 cup gluten-free shredded Parmesan cheese (2 oz)