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Recipes
Roasted Cornish Hens With Cherry Port Glaze
By Judy1
Ginger gives the sweet-tart glaze a little bite
- The 5 ingredients:
- 1/2 cup cherry preserves
- 1/2 cup port
- 1 tablespoon grated fresh ginger
- 1 tablespoon balsamic vinegar
- 2 (1 1/2-pound) Cornish hens
Lemon-Herb Roasted Chicken
By Judy1
A wet rub of crushed lemon sections, herbs, and black pepper is the key to this dramatic spin on baked chicken
- 2 lemons
- 2 tablespoons dried oregano
- 1 tablespoon dried basil
- 2 teaspoons cracked black pepper
- 1 teaspoon salt
- 1 teaspoon olive oil
- 6 garlic cloves, minced
- 1 (5-pound) roasting chicken
Beef Bourguignonne with Egg Noodles
By Judy1
This hearty entrée actually tastes better when made a day in advance
- 1/3 cup all-purpose flour
- 2 teaspoons salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 1/4 pounds beef stew meat
- 3 bacon slices, chopped and divided
- 1 cup chopped onion
- 1 cup sliced carrot
- 4 garlic cloves, minced
- 1 1/2 cups dry red wine
- 1 (14-ounce) can less-sodium beef broth
- 8 cups halved mushrooms (about 1 1/2 pounds)
- 2 tablespoons tomato paste
- 2 teaspoons chopped fresh thyme
- 2 bay leaves
- 1 (16-ounce) package frozen pearl onions
- 7 cups hot cooked medium egg noodles (about 6 cups uncooked noodles)
- 3 tablespoons chopped fresh flat-leaf parsley
Veal Piccata
By Judy1
Enjoy this lemony Italian favorite with simple steamed green beans and mashed sweet potatoes
- 2 tablespoons all-purpose flour
- Dash of salt
- 1/4 teaspoon black pepper
- 1 tablespoon water
- 1 large egg white
- 1/3 cup Italian-seasoned breadcrumbs
- 4 (2-ounce) veal cutlets
- 2 teaspoons olive oil
- 1 cup fat-free, less-sodium chicken broth
- 1 teaspoon grated lemon rind
- 2 to 3 tablespoons fresh lemon juice
- 1 tablespoon capers, drained and rinsed
- Lemon wedges (optional)
Pork Medallions with Pomegranate-Cherry Sauce
By Judy1
1. Cut pork crosswise into 12 (1-inch-thick) pieces
- 1 (1-pound) pork tenderloin, trimmed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup pomegranate juice
- 1/3 cup dried sweet cherries
- 1/4 cup dry red wine
- 1/4 cup balsamic vinegar
- 1 teaspoon cornstarch
- 1 teaspoon water
- 1 tablespoon butter
Roasted Cornish Hens with Cherry-Port Glaze
By Judy1
Ginger gives the sweet-tart glaze a little bite
- The 5 ingredients:
- 1/2 cup cherry preserves
- 1/2 cup port
- 1 tablespoon grated fresh ginger
- 1 tablespoon balsamic vinegar
- 2 (1 1/2-pound) Cornish hens
Angel Food Cake with Fall Fruit Compost
By Judy1
We liked the compote with whole dried fruit, but you can chop the fruit, if you'd like
- Cake:
- 1 cup cake flour
- 1 1/2 cups sugar, divided
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- Compote:
- 3 cups water
- 1/4 cup sugar
- 1 vanilla bean, split lengthwise
- 1/2 cup dried cranberries
- 8 dried figs, halved (about 4 ounces)
- 2 (7-ounce) packages dried mixed fruit
- Remaining ingredient:
- 3/4 cup crème fraîche
Honey Peach and Blackberry Cobbler
By Judy1
A sprinkling of coarse turbinado sugar gives this deep-dish dessert a crunchy golden top
- 2 1/4 cups all-purpose flour, divided
- 8 cups chopped peeled peaches (about 4 pounds)
- 1/4 cup honey
- 3 tablespoons fresh lemon juice
- 3/4 teaspoon salt, divided
- 3 cups blackberries
- Cooking spray
- 3/4 cup granulated sugar
- 1 tablespoon grated lemon rind
- 1 teaspoon baking powder
- 6 tablespoons chilled butter, cut into small pieces
- 1 1/4 cups low-fat buttermilk
- 2 tablespoons turbinado sugar
Peach-Glazed Barbecue Pork Chops and Peaches
By Judy1
The cooking time for your peaches will vary depending on their ripeness
- 3 cups chopped peeled peaches (about 1 1/2 pounds)
- 1 cup dry white wine
- 1/4 cup sugar
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 2 tablespoons white wine vinegar
- 2 tablespoons molasses
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground red pepper
- 6 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick), trimmed
- 6 peaches, halved and pitted
- Cooking spray
London Broil with Cherry-Balsamic Sauce
By Judy1
London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade
- 1/3 cup dry red wine
- 1/4 cup balsamic vinegar
- 2 tablespoons cherry preserves
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1 1/2 pounds London broil, trimmed (see Ingredient note)
- 3 tablespoons finely chopped shallot
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons butter