Judycakes' profile page
Recipes
Roquefort Dressing
By Judycakes
Break up the cheese in a medium bowl, then add lemon juice, and mix together
- 4 ounces Roquefort cheese
- 2 tablespoons lemon juice
- 2 cups mayonnaise
- 1 cup sour cream
- 1 clove garlic, minced
- Salt (optional)
French Toast Stuffed with Ricotta and Strawberry Jam
By Judycakes
Spread 4 slices of the bread with the ricotta
- 8 3/4 inch thick slices firm white bread
- 1/2 c fresh ricotta cheese
- 1/4 cup plus 2 tablespoons strawberry jam
- 2 large eggs
- 1/2 cup milk
- 1/2 teaspoon pure vanilla extract
- Pinch of cinnamon
- Pinch of salt
- 4 T unsalted butter
- confectioners sugar, for dusting
Parmesan Zucchini Bread
By Judycakes
In a bowl, combine the flour, Parmesan cheese, salt, baking powder and baking soda
- 3 cups all-purpose flour
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1 cup buttermilk
- 1/3 cup sugar
- 1/3 cup butter, melted
- 1 cup shredded peeled zucchini
- 1 tablespoon grated onion
Berry Dairy Delight
By Judycakes
Whip cream. Add cond. milk, cottage cheese, yogurt and mix
- 2 c whipping cream
- 1/3 c sweetened condensed milk
- 1 c cottage cheese
- 1 container strawberry yogurt
- chopped nuts, optional
Cheese Straws
By Judycakes
Preheat oven to 350°. In the bowl of a food processor, add all ingredients except rosemary and sea salt
- 1 cup all-purpose flour
- 1/4 lb shredded white cheese(equal parts Gruyere and Parmigiano Reggiano)
- 1/8 tsp. cayenne pepper
- 1/2 stick (2 oz.) unsalted butter,slightly softened
- 1/2 tsp. salt
- 1/2 lb. shredded sharp orange cheese
- 1/4 to 1/2 tsp. red pepper flakes
- 1 egg yolk
- FOR GARNISH
- 2 tbsp. chopped fresh rosemary
- Sea salt
Bleu Cheese Dressing
By Judycakes
Thoroughly combine all ingredients in a medium size bowl cover and chill until ready to serve
- 2 cups Hellman's mayonnaise
- 1/2 cup sour cream
- 2 tablespoons vinegar
- 4 teaspoons sugar
- 1 /z teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 4 ounces bleu cheese, crumbled
Braided Chicken
By Judycakes
Preheat oven to 375°. Roll out crescent rolls on 12x13 stone Mix first seven ingredients
- 3 cups chicken, cooked and chopped
- 1 1/2 c diced red bell peppers
- 1 clove garlic, pressed
- 4 oz shredded sharp cheddar cheese
- 1 1/2 c Hellman's mayo
- 2 t dill
- 1/4 t salt
- 2-8 oz crescent rolls
- 1 egg white, beaten
- 2 T sliced almonds
- 1 c finely chopped broccoli
Grape Salad
By Judycakes
Kathi Volden
- 1 c brown sugar
- 8 oz sour cream
- 8 oz cream cheese
- 8-12 oz whipped cream
- @ grapes
Winter Pear and Walnut Salad with Dijon Vinaigrette
By Judycakes
SALAD: Toss pear slices with 1/3 cup of the Dijon dressing in a medium bowl
- SALAD:
- 2 medium pears, cored and thinly sliced lengthwise
- 1 medium head Boston or Bibb lettuce
- 2 ounces Gorgonzola dolce (Dolcelatte cheese)* or blue cheese, cut into wedges
- 1/4 cup walnut pieces, toasted
- 1 large yellow or red tomato, seeded and chopped
- DIJON VINAIGRETTE:
- 1/2 cup olive oil
- 1/4 cup white vinegar or white wine vinegar
- 1 tablespoon sugar
- 1 tablespoon Dijon-style mustard
- 1 clove garlic, minced
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon freshly ground black pepper
Creamy Egg Salad Sandwich
By Judycakes
In a mixing bowl, beat cream cheese, mayonnaise, salt and pepper until smooth
- 1 package (3 oz) cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup finely chopped green or sweet red pepper
- 1/4 cup finely chopped celery
- 2 T minced fresh parsley
- 8 hard-cooked eggs, chopped