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Beef With Potato TagineINGREDIENTS- 1 tablespoon ground cumin- 1/2 tablespoon paprika- 1/2 tablespoon ground coriander- ...
06/01/2026

Beef With Potato Tagine

INGREDIENTS
- 1 tablespoon ground cumin
- 1/2 tablespoon paprika
- 1/2 tablespoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon fresh black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/8 teaspoon cayenne
- 1 lb beef stew meat
- 1/2 onion, chopped
- 1 tablespoon olive oil
- 2 1/2 cups water
- 1 beef bouillon cube
- 2 tablespoons tomato paste
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 1 medium tomatoes, chopped
- 2 medium potatoes, peeled & cut into wedges

PREPARATION
Mix the ingredients together for the spice mix, reserve a third of it for later use. Rub the remaining mix over the beef cubes.

Note:
1. Let the cubes sit in the fridge for at least 1 hour before cooking.
2. Heat the oil over medium-low heat in a tagine. Brown the beef & onion for 7 minutes.
3. Stir in the water, bouillon, tomato paste, 1/2 tsp spice mix, parsley & cilantro. Cover with the lid & cook for 30 minutes.
4. Uncover the tagine, stir in the tomato & another cup of water if needed.
5. Sprinkle the potato wedges with reserve spice mix. Place the potatoes on top of the meat then recover & cook for another hour.

Workday Borscht (Vegetarian/ Crock Pot)INGREDIENTS- 2 bunches red beets- 3/4 lb russet potato, peeled and cut in half- 1...
05/29/2026

Workday Borscht (Vegetarian/ Crock Pot)

INGREDIENTS
- 2 bunches red beets
- 3/4 lb russet potato, peeled and cut in half
- 1 large yellow onion, peeled and cut into quarters
- 32 ounces vegetable broth
- 1 tablespoon tomato paste
- 3 cups finely shredded green cabbage (about 1/4 small head)
- 1/4 cup chopped fresh dill, plus
- 3 tablespoons chopped fresh dill
- 1 tablespoon red wine vinegar, to taste
- 1 -2 tablespoon lemon juice, to taste
- sour cream, to taste
- lemon wedge
- salt, to taste

PREPARATION
1. Remove tops from beets and set aside for another use. Peel beets and cut in half if larger than 2 inches in diameter.
2. Place beets, potato, onion, broth, and tomato paste in slow cooker and cook on high heat for 4 hours or low heat for 8 hours.
3. Process soup in batches in a blender until smooth and return to slow cooker. Take great care when blending hot liquids. Do not fill blender canister more than half full, and make sure that the top is securely attached.
4. Before you are ready to serve, bury the cabbage in the puree. Cook on high, covered, for 45 minutes. Add 1/4 cup dill, vinegar and lemon juice and season to taste with salt.
5. In a separate bowl, mix remainder of dill with sour cream. Serve with a dollop of the sour cream in each bowl of soup and with lemon wedges.

Cinco De Mayo Margarita CupcakesINGREDIENTS- 2 cups crushed pretzels- 1/4 cup butter or 1/4 cup margarine, melted- marga...
05/27/2026

Cinco De Mayo Margarita Cupcakes

INGREDIENTS
- 2 cups crushed pretzels
- 1/4 cup butter or 1/4 cup margarine, melted
- margarine, melted
- 2 tablespoons sugar
- 1 (16 1/4 ounce) box betty crocker supermoist white cake mix
- 3/4 cup nonalcoholic margarita mix
- 1/3 cup vegetable oil
- 1/4 cup water
- 5 teaspoons grated lime zest
- 4 egg whites
- 1 1/2 cups Cool Whip
- 2 (6 ounce) containers key lime yogurt
- 3 -4 drops green food coloring

PREPARATION
1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In small bowl, mix 1 1/2 cups pretzel, 2 T sugar and 1/4 cup melted butter or margarine until blended. Spoon about 1 tablespoon mixture in each cup.
3. 3In large bowl, beat cake mix, margarita mix, water, oil, egg whites and 3 tsp zest with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among cups (two-thirds full).
4. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
5. In medium bowl, fold whipped topping, yogurt and 2 tsp lime zest until blended; add food coloring if desired and frost cupcakes. Sprinkle with remaining 1/2 cup coarsely crushed pretzels. Store loosely covered in refrigerator.

Refreshing Fresh Fruit SaladINGREDIENTS- 1 large orange- 1 apple (I like McIntosh or Johnathan)- 1 small banana- 1 1/2 c...
05/24/2026

Refreshing Fresh Fruit Salad

INGREDIENTS
- 1 large orange
- 1 apple (I like McIntosh or Johnathan)
- 1 small banana
- 1 1/2 cups green grapes
- 1 teaspoon sugar (optional)

PREPARATION
1. Peel the orange, taking the white pith with it, like you would an apple.
2. Slice into the orange along its sections and place in medium bowl.
3. After slicing the orange, you should be left with a slim middle part of the orange; squeeze the juice from this section into the bowl.
4. Peel and dice the apple into small pieces; immediately place in bowl and coat with orange pieces and orange juice.
5. Peel and dice banana; immediately place in bowl and stir to coat (the orange juice will prevent these 2 fruits from turning brown).
6. Slice grapes in half and add to mixture.
7. Sprinkle with sugar and stir.
8. **Note,I only add the sugar or Splenda if my orange is a little too tart. If it's a sweet orange, you don't need any sugar.
9. **I add blueberries to this if they're in season.

Cranberry Chili SalsaINGREDIENTS- 1 (16 ounce) bag cranberries, thawed, if frozen- 3/4 cup granulated sugar- 1 (4 ounce)...
05/23/2026

Cranberry Chili Salsa

INGREDIENTS
- 1 (16 ounce) bag cranberries, thawed, if frozen
- 3/4 cup granulated sugar
- 1 (4 ounce) can green chilies, chopped
- 3 tablespoons fresh cilantro, minced
- 2 green onions, chopped thin
- 2 teaspoons fresh lime juice
- 2 teaspoons lime zest, minced
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cumin

PREPARATION
1. Put all the ingredients in a food processor, then cover & pulse just until blended.
2. Transfer to a serving bowl & chill before serving, with either tortilla chips of large corn scoops.

Double Chocolate Layer CakeINGREDIENTS- 3 ounces fine-quality semisweet chocolate, such as callebaut- 1 1/2 cups hot bre...
05/22/2026

Double Chocolate Layer Cake

INGREDIENTS
- 3 ounces fine-quality semisweet chocolate, such as callebaut
- 1 1/2 cups hot brewed coffee
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder (not Dutch process)
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups well-shaken buttermilk
- 3/4 teaspoon vanilla
- 1 lb fine-quality semisweet chocolate, such as callebaut
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 1/4 cup unsalted butter

PREPARATION
Make cake layers:
1. Preheat oven to 300°F and grease pans.
2. Line bottoms with rounds of wax paper and grease paper.
3. Finely chop chocolate and in a bowl combine with hot coffee.
4. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
5. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
6. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
7. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
8. Add sugar mixture and beat on medium speed until just combined well.
9. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
10. Cool layers completely in pans on racks.
11. Run a thin knife around edges of pans and invert layers onto racks.
12. Carefully remove waxed paper.
13. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
1. Finely chop chocolate.
2. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
3. Remove pan from heat and add chocolate, whisking until chocolate is melted.
4. Cut butter into pieces and add to frosting, whisking until smooth.
5. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
6. Spread frosting between cake layers and over top and sides.
7. Cake keeps, covered and chilled, 3 days.
8. Bring cake to room temperature before serving.

Three-cheese Elbow BitesINGREDIENTS- 1 3/4 cups uncooked elbow macaroni (8oz)- 2 tablespoons butter or 2 tablespoons mar...
05/20/2026

Three-cheese Elbow Bites

INGREDIENTS
- 1 3/4 cups uncooked elbow macaroni (8oz)
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 1 1/2 cups grated cheddar cheese (6oz)
- 1/2 grated parmesan cheese
- 6 slices bacon, crispy cooked, crumbled (1/3 cup)
- 3 tablespoons chopped fresh chives

PREPARATION
1. Heat oven to 400°F Spray 34 mini muffin cups with cooking spray. In 3 quart saucepan, cook & drain macaroni as directed on pkg. Return to saucepan.
2. Meanwhile, in a 1-quart saucepan, melt butter over medium-low heat. Stir in flour and salt. Cook & stir until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in 3/4 cup of the cheddar cheese until melted. Stir in Parmesan cheese, blue cheese and bacon, until blended. Pour over macaroni, stirring until well mixed.
3. Spoon mixture into mini muffin cups, filling full. Sprinkle with bread crumbs. Sprinkle evenly with remaining 3/4 cup cheese.
4. Bake 20-25 min or until golden brown. Let stand 10 minute Sprinkle with chives. Remove from pan. Use a sharp paring knife to help release macaroni cups from pan.

Overnight Crunch Coffee CakeINGREDIENTS- 2/3 cup butter, softened- 1 cup sugar- 1/2 cup brown sugar, firmly packed- 2 eg...
05/18/2026

Overnight Crunch Coffee Cake

INGREDIENTS
- 2/3 cup butter, softened
- 1 cup sugar
- 1/2 cup brown sugar, firmly packed
- 2 eggs
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 1/2 cup brown sugar, firmly packed
- 1/2 cup pecans, chopped
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon

PREPARATION
1. Cream butter, gradually add sugars, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
2. Combine flour, baking powder, soda, salt, and cinnamon; stir well. Add flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture.
3. Pour batter into a greased and floured 13x9x2 inch baking pan. Sprinkle topping evenly over cake. Cover and chill 8 hours. Bake at 350 degrees for 40 to 45 minutes or until lightly browned. Cut coffee cake into squares.

Topping:
Combine brown sugar, pecans, nutmeg, and cinnamon in a small bowl, stirring well.

Dad's Favorite SnickerdoodlesINGREDIENTS- 1 1/2 cups sugar- 1/2 cup margarine (I usually use Imperial)- 1/2 cup shorteni...
05/17/2026

Dad's Favorite Snickerdoodles

INGREDIENTS
- 1 1/2 cups sugar
- 1/2 cup margarine (I usually use Imperial)
- 1/2 cup shortening (Crisco)
- 2 eggs
- 2 3/4 cups all-purpose flour (omit cream of tartar,salt and baking soda if using self rising flour)
- 2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons vanilla
- 2 tablespoons sugar (approx to roll balls in)
- 1 tablespoon cinnamon (to mix with sugar topping)

PREPARATION
1. Heat oven to 400 degrees.
2. In small bowl, combine 2 tablespoons of sugar and 1 tablespoon cinnamon for topping mix. Set aside.
3. In large mixing bowl, combine 1 1/2 cups sugar, the margarine, shortening, vanilla and eggs. I find the texture of the cookies best if I stick to this margarine/shortening ratio.
4. Sift together flour, cream of tartar, baking soda and salt.
5. Mix thoroughly into wet mixture (eggs/butter, etc).
6. Shape into balls- I usually make a heaping teaspoonful-depends on your preference.
7. Roll tops of balls into sugar/cinnamon mixture to coat.
8. Place approximately 2 inches apart on an ungreased cookie sheet and bake 8-10 minutes until set.
9. Remove cookies immediately from sheet to rack to cool.
10. TIP- I find best results also when I refrigerate the dough/balls between batches until they are baked. This keeps them from spreading out as much.
11. ENJOY! ;).

Yummy Zesty Zucchini WrapINGREDIENTS- 2 zucchini, green and yellow julienned- 1 onion, diced- 1 red bell pepper, julienn...
05/16/2026

Yummy Zesty Zucchini Wrap

INGREDIENTS
- 2 zucchini, green and yellow julienned
- 1 onion, diced
- 1 red bell pepper, julienned
- 2 tablespoons olive oil
- 1 cup Baby Spinach
- 1/2 cup guacamole
- salt and pepper
- flour tortilla
- cherry tomatoes (optional)
- Italian dressing (optional)

PREPARATION
1. Heat olive oil in a pan.
2. Add sliced zucchini, bell pepper and onion.
3. Sauté approximately 10 minutes until done to your taste. Add salt and pepper.
4. Spread 2 tbs guacamole on flour tortilla, or more if you are like me :).
5. Add cooked veggies to the tortilla, spinach and sliced cherry tomatoes if using.
6. Wrap and serve either hot or cold.

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