Ldelmas' profile page
Recipes
Natillas (Sort Custard Pudding)
By ldelmas
6-8 servings Cooking Time: 30-45 minutes
- 4 eggs, separated
- 1/8 tsp salt
- 1/4 cup flour
- 4 cups milk
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 cup sugar
Rice Salad with Eggplant & Peppers
By ldelmas
Preparation: Serves 6 Sprinkle the eggplant with salt and place in a colander to drain for ½ hour
- 2 lb eggplant, peeled, cut into 1/2-inch cubes
- Salt and pepper
- 1/4 cup olive oil
- 3 medium bell peppers (green, red, yellow, orange or a mix), seeded and diced
- 3 garlic cloves, minced
- 2 Tbsp chopped fresh parsley
- 6 cups cooked rice
Loaded Potato Quiche
By ldelmas
1 Heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray
- 2 1/2 cups Original Bisquick® mix
- 6 tablespoons cold butter or margarine
- 1/4 cup boiling water
- 1 1/2 cups chopped cooked ham
- 1 1/2 cups frozen diced hash brown potatoes, thawed
- 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
- 3 medium green onions, sliced (3 tablespoons)
- 5 eggs
- 3/4 cup half-and-half
- 1/4 teaspoon freshly ground pepper
- 3 slices bacon, crisply cooked, crumbled
- Sour cream, if desired
- Additional sliced green onions, if desired
Zucchini cookies
By ldelmas
Preheat the oven 350°, use middle part of oven
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 cup of soft butter(two sticks of butter)
- 1 teaspoon of baking soda
- 2 large eggs, beaten
- 1 1/2 teaspoons of vanilla
- 1 1/2 cups of shredded zucchini
- 1 cup of chopped walnuts, or Peacans
- 6 ounces chocolate chips
- 4 cups of flour
Raspberry-Fudge Frozen Dessert
By ldelmas
Line the bottom and sides of a 9-in
- 2 cups vanilla ice cream, partially softened
- 1/2 cup chopped pecans, toasted
- 2 cups raspberry sherbet or sorbet, partially softened
- 2 cups chocolate fudge ice cream, partially softened
- 1 package (10 ounces) frozen sweetened raspberries, thawed
- 2 cups (12 ounces) semisweet chocolate chips
- 1/4 cup butter, cubed
- 1/2 cup light corn syrup
- 1/2 cup water
- Fresh raspberries, optional
BLT PASTA SALAD
By ldelmas
This is best assembled right before serving - but it’s still tasty after refrigerating
- 16-oz package of bowtie pasta
- 1/3 to 1/2 cup milk
- 15 slices of bacon, cooked till crisp, then drained on towels
- 3-5 ripe tomatoes, cut in large cubes (drain the juice slightly)
- 1/2 - 1 tsp garlic salt
- Salt & fresh ground pepper to taste
- 1/2 cup mayonnaise (or substitute greek yogurt)
- 1/4 cup sour cream (full fat, or use low-fat as desired)
- 2 Tbs chopped chives (or substitute thinly sliced green onion tops)
- 5-6 cups chopped romaine hearts (I used crisp artisan romaine lettuce)
- 2 large avocados, cut into chunks (optional)
Blueberry Refrigerator Pie
By ldelmas
HEAT oven to 350°F. RESERVE 1 Tbsp
- 7 Tbsp. butter, divided
- 50 NILLA Wafers, finely crushed (about 1-1/2 cups)
- 4 cups fresh blueberries, divided
- 1/2 cup plus 1 Tbsp. sugar, divided
- 3/4 cup cold water, divided
- 2 Tbsp. cornstarch
- Zest and juice of 1 lemon, divided
- 3/4 cup boiling water
- 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
- Ice cubes
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
HG's Magical Low-Calorie Margarita
By ldelmas
Combine powdered drink mix, soda, tequila, and lime juice in a glass or shaker
- 1 (2-serving) packet sugar-free lemonade powdered drink mix (about 1 teaspoon)
- 6 ounces diet lemon-lime soda
- 1 1/2 ounces tequila
- 1 ounce lime juice
- Crushed ice, as needed
- Lime slice, for serving, optional
Potato-Bacon Parcels
By ldelmas
15 min total: 50 min servings total: 4 servings, 2/3 cup each
- 1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
- 1 Tbsp. pesto
- 2 cloves garlic, minced
- 1 tsp. paprika
- 1 lb. new potatoes, halved
- 1 small red onion, coarsely chopped
- 3 cooked OSCAR MAYER Bacon, crumbled
Chicken and Sweet Potatoes
By ldelmas
We've Made Cooking As Easy As 1-2-3! step 1 ingredients 8 Boneless chicken thighs Salt and Pepper instructions...
- For the Chicken:
- 8 Boneless chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Curry Powder
- 1 teaspoon Paprika
- 1 teaspoon Cayenne Pepper
- 3 Sweet Potatoes (cut into 1-inch cubes)
- 1 Onion (diced)
- 1 tablespoon Ginger (freshly grated)
- 1 Cup Peach Preserves
- 3 tablespoon Apple Cider Vinegar
- 1 tablespoon Low Sodium Soy Sauce
- 3 cup Chicken Stock
- For the Sauce:
- 2 tablespoon Cornstarch
- 1/2 cup Chicken Stock
- For the Spinach:
- 2 tablespoon Extra Virgin Olive Oil
- 1 Bunch Spinach (washed and trimmed)
- 1 clove Garlic (sliced)