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Recipes
Baked French Toast Casserole with Maple Syrup
By joejudy
Slice French bread into 20 slices, 1-inch each
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
- 1/2 pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Michael Symon's Stuffed Roasted Brisket
By joejudy
step 1 ingredients 1 1/2 pounds Brisket (butterflied and lightly pounded) Kosher Salt instructions ...
- 1 1/2 pounds Brisket (butterflied and lightly pounded)
- Kosher Salt
- 4 ounces Kale (tough center ribs removed)
- freshly ground Black Pepper
- 1/2 large Carrot (peeled and cut into matchsticks)
- 1/2 large Parsnip (peeled and cut into matchsticks)
- 8 ounces Kielbasa (cut into matchsticks)
- 3 tablespoons Extra Virgin Olive Oil
- 1 Onion (halved)
- 3 whole Garlic cloves
- 1 12 ounce Beer
- 3 cups Beef Stock
- Salt and Pepper to taste
Grilled Pear Cobbler
By joejudy
Recipe courtesy Paula Deen (PD Mag
- 8 Bosc pears, peeled, halved and cored
- 2 cups pear nectar
- 1 stick melted butter
- 2 cups biscuit mix
- 2 cups sugar
- 1 1/2 cups half-and-half
- Cinnamon sugar, for sprinkling
- Vanilla ice cream, for serving
- Pear Topping, recipe follows
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 diced pears
- 1 tablespoon Pear Honey, recipe follows
- 1 (20-ounce) can crushed pineapple with syrup
- 8 cups (about 3 pounds) peeled, cored, and chopped pears
- 10 cups sugar
- 1 tablespoon lemon juice
Baklava
By joejudy
Recipe courtesy Alton Brown, 2008
- 1 (5-inch piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons ground
- 15 to 20 whole allspice berries
- 6 ounces blanched almonds
- 6 ounces raw or roasted walnuts
- 6 ounces raw or roasted pistachio
- 2/3 cup sugar
- 1/4 cup water
- 1 teaspoon rose water
- 1 pound phyllo dough, thawed
- 8 ounces clarified unsalted butter, melted
- 1 1/4 cups honey
- 1 1/4 cups water
- 1 1/4 cups sugar
- 1 cinnamon stick
- 1 (2-inch) piece fresh orange peel
Rachael Ray fry gravy
By joejudy
Makes 4 cups Melt the butter in a skillet over medium to medium-high heat
- 1 large shallot, finely chopped
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cans beef consommé (10.75 ounces each can) or 2 1/2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 2 rounded tablespoons Dijon mustard
- Pepper
Hot Spiced Apple-Pear Cider
By joejudy
Place all the ingredients in a saucepan and simmer over medium heat for 5 minutes
- 4 cups apple cider
- 4 cups pear juice or nectar
- 4 teaspoons dark brown sugar
- 2 (2 1/2-inch) cinnamon sticks
- 4 whole cloves
- 4 black peppercorns
- 4 allspice berries
Daphne Oz's Banana Almond Gelato
By joejudy
step 1 ingredients 4 large Bananas (frozen) instructions Put peeled bananas in a zip top bag an...
- 4 large Bananas (frozen)
- 1/2 cup Frangelico Liqueur
- 1/2 cup Almond Butter
- Salt
- sliced Almonds (for garnish)
- Amaretti Cookies
Salisbury Steak with Brown Gravy
By joejudy
Heat 1 tablespoon of the oil in a large skillet over medium-high heat
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1 1/2 pounds 80 percent lean ground beef
- 1 cup fresh bread crumbs
- 1 tablespoon grill seasoning
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 1/2 (8-ounce) package sliced baby portobello mushrooms
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 (14-ounce) cans beef broth
Roasted Peanuts
By joejudy
Recipe courtesy Alton Brown, 2007
- 2 pounds in-shell raw peanuts*
- 2 tablespoons peanut oil
- 1 to 2 tablespoons kosher salt
Sour Cream Pork Chops with Vidalia Onions
By joejudy
Sprinkle the pork chops with salt and pepper
- Four 1 1/2 to 2-inch thick boneless pork chops
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 1/2 cups sliced Vidalia onion, separated into rings
- 1 cup beef stock
- 1 tablespoon chopped fresh parsley
- 1 teaspoon yellow mustard
- 1 teaspoon paprika
- One 8-ounce container sour cream
- Hot cooked rice, for serving, optional
- Chopped fresh parsley, for garnish, optional