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Recipes
Barbecued Ribs
By joejudy
Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes...
- 1/4 cup vegetable oil
- 1 small red onion, diced (1 cup)
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1 teaspoon lime zest
- 1 tablespoon finely grated ginger
- 1/3 cup cider vinegar
- 1/2 cup tomato paste
- 1/2 cup honey
- 2 tablespoons Dijon mustard
- 1/3 cup soy sauce
- 1/4 cup fresh orange juice
- 4 racks country ribs (8 to 10 pounds)
Open Faced Turkey Stuffing Patty with Gravy and Cranberry Sauce
By joejudy
Cook the bacon in a cast-iron skillet over medium-high heat until extra crispy, about 10 minutes
- 4 slices bacon
- 2 cups Old Fashioned Turkey Stuffing, recipe follows
- Canola oil, if needed
- 12 fresh sage leaves
- 8 ounces leftover turkey meat
- 1 cup leftover turkey gravy, heated through
- 1/2 cup Simple Cranberry Sauce, recipe follows
- 1 stick unsalted butter, melted, plus more for greasing
- 3 large loaves white bread, cut into 1/4-inch cubes
- Oil, for cooking
- 4 celery stalks, finely chopped
- 2 medium yellow onions, finely chopped
- 4 cups low-sodium chicken broth, or turkey stock made from giblets
- 2 tablespoons poultry seasoning
- 2 large eggs
- Kosher salt and freshly ground black pepper
- Two 14-ounce cans cranberry sauce
- 1 cup orange juice
- 1/2 teaspoon ground ginger
- Pinch ground cinnamon
- Pinch kosher salt
Upside-Down Pumpkin Pie
By joejudy
Preheat the oven to 350 degrees F
- 1 (15-ounce) can pure pumpkin
- 1 (12-ounce) can evaporated fat-free milk
- 1/2 cup fat-free liquid egg substitute
- 2/3 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed
- Fat-free whipped topping (from an aerosol canister), for optional topping
- Cinnamon, for optional topping
Mini Burgers
By joejudy
Preheat oven to 400 degrees F
- 8 ounces ground beef
- 2 teaspoons ketchup
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- All-purpose flour for dusting
- 1 sheet (from a 17.5-ounce package) puff pastry
- 2 ounces (about 1/2 cup) Cheddar, shredded
- 1 large egg, beaten with 1 teaspoon water
Cranberry Fudge
By joejudy
Directions LINE 8-inch-square baking pan with plastic wrap
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1/4 cup light corn syrup
- 1/2 cup powdered sugar
- 1/4 cup NESTLÉ® CARNATION® Evaporated Milk
- 1 teaspoon vanilla extract
- 1 1/4 cups OCEAN SPRAY® Fresh or Frozen Cranberries
- 1/3 cup chopped walnuts or pecans
Three Meat Pasta
By joejudy
Preheat oven to 350 degrees F
- 1 pound angel hair pasta
- 2 cups cooked chicken, off the bone
- 2 cups cooked sausage, cut 1/2-inch thick
- 2 cups cooked ham, cubed
- 1 large yellow onion, chopped
- 2 cups Cheddar cheese, shredded
- 16 ounces cottage cheese
- 1/2 cup sour cream
- 3 chicken bouillon cubes
- 1 cup hot water
- 1 to 2 cups Parmesan cheese, grated
Carla Hall's Buche de Noel Bites
By joejudy
step 1 ingredients instructions For the Cake: Preheat the oven to 325°F
- For the Cake:
- 7 large Eggs (separated)
- 1 1/2 cups Granulated Sugar (divided)
- 2 cus Unbleached All-Purpose Flour
- 2 1/4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Vegetable Oil
- 3/4 cup Whole Milk
- 2 teaspoons Vanilla Extract
- For the Filling:
- 1 8-ounce jar Chocolate Hazelnut Spread
- 1 pint Chocolate Ice Cream
- 1/2 cup Hazelnuts (toasted and coarsely chopped)
- For the Toppings:
- Whipped Cream
- Melted Chocolate
- Hazelnuts
BBQ Chicken in Cornbread Cups
By joejudy
Recipe courtesy Paula Deen
- 2 (7-ounce) packages sweet yellow cornbread mix
- 1 cup whole milk
- 2 large eggs
- 1 1/2 cups chopped cooked chicken
- 1/3 cup barbeque sauce
- Chopped sweet pickles, for garnish
Mozzarella Stuffed Chicken Sausage Balls, Tomato-Basil Sauce, Cacio e Pepe Potatoes and Roast Broccolini
By joejudy
Preheat oven to 400 degrees F
- 2 pounds baby Yukon gold potatoes
- 1 tub bocconcini, bite size fresh mozzarella in water
- 2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available
- 1 1/2 pounds broccolini
- 1 head garlic
- 1 (28-ounce) can San Marzano tomatoes
- 1/2 cup chicken stock or milk
- 1 tub grated Pecorino Romano
- 1 tub good quality fresh pesto from the refrigerated cases of the market
- Extra-virgin olive oil, for liberal drizzling, 4 to 5 tablespoons total
- Salt and freshly ground black pepper
Mario Batali's Polenta with Mushrooms and Celery
By joejudy
step 1 ingredients 4 cups hot Water 1 cup Quick-Cooking Polenta Salt and Pepper instructions I...
- 4 cups hot Water
- 1 cup Quick-Cooking Polenta
- Salt and Pepper
- Olive Oil
- 2 cups Button Mushrooms (quartered)
- 1 cup Celery (sliced)
- 2 Shallots (sliced thinly)
- 3 Garlic cloves (sliced thinly)
- Chili Flakes
- 1/2 cup White Cheddar Cheese (grated)