Joejudy's profile page
Recipes
Shrimp Stuffed Potatoes
By joejudy
Preheat oven to 350 degrees
- 6 large Idaho potatoes
- Vegetable oil, for coating
- 8 tablespoons butter
- 2 cups grated cheddar cheese, plus more for sprinkling
- 2 cups grated Monterey Jack
- 2 cups sour cream
- Salt and pepper
- 1 pound shrimp, peeled and Sauteed
- Paprika
Mario and Michaels' Fried Cornish Hens and Pandoro French Toast
By joejudy
step 1 ingredients 2 tablespoons Salt 1 tablespoon Red Chili Flakes 1 tablespoon Paprika 2 teaspoons Cracked...
- For the Buttermilk Cornish Hens:
- 2 tablespoons Salt
- 1 tablespoon Red Chili Flakes1 tablespoon Paprika
- 2 teaspoons Cracked Black Pepper
- 2 teaspoons Cayenne Pepper
- 2 teaspoons Coriander (toasted and crushed)
- 2 Quarts Buttermilk
- 3 Cornish Game Hens (cut into halves)
- 2 cups Flour
- For the Pandoro French Toast:
- 5 beaten Eggs1 cup Heavy Cream
- 1 zested Orange
- 1 teaspoon Freshly Grated Nutmeg
- 1 pinch Salt
- 2 Pandoro cakes (sliced crosswise into 1 1/2-inch pieces)
- For the Honey Bourbon Sauce:
- 1/2 cup Honey
- 2 tablespoons Bourbon
- 1 teaspoon Paprika
- For the Chive and Parsley Salad:
- 1 Orange (juiced)
- 2 tablespoons Olive Oil1/2 cup Chives
- 1/2 cup Parsley
- Salt and Pepper to taste
Pizzelle Italian Tye Plates 1927
By joejudy
This is Grandma Rose recipe
- 6 large eggs
- 1 1/4 cups granulated sugar (I have used 3/4 to 1 1/4 cups sugar..they come crispier with the larger amount)
- 3/4 cup salad oil (canola oil)
- 1 3/4 cups all-purpose flour
- 3 tablespoons anise flavoring or 3 tablespoons anise oil
Chocolate-Cherry Thumbprints
By joejudy
Directions MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; ST...
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 3/4 cups quick or old-fashioned oats
- 1 1/2 cups all-purpose flour
- 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt (optional)
- 3/4 cup granulated sugar
- 2/3 cup butter or margarine, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (two 10-oz. jars) maraschino cherries, drained and patted dry
Basic Cream of Vegetable Soup
By joejudy
Recipe Courtesy of Cathy Lowe
- 3 tablespoons unsalted butter
- 1 cup chopped onion
- 1 potato, peeled and diced
- 2 cups water or chicken stock
- 1 1/2 cups steamed vegetables, i.e. carrots, broccoli, spinach, or peas
- Salt and pepper
- 1/2 cup heavy cream
Cheesy Mashed Potato Casserole
By joejudy
*Email Address: *Your Email Address: box (7
- 1 1 to 350°F. 2-quart to 350°F. Spray 2-quart casserole with cooking spray.
- 2 2 10-inch 2 1 nonstick skillet, melt 2 teaspoons butter over medium-high heat. Cook onions and bell pepper in butter 1 minute, stirring occasionally. Remove from heat; set aside.
- 3 3 2-quart 1/4 to 1 heat water, half-and-half and 1/4 cup butter to boiling; remove from heat. Stir in both pouches of potatoes and seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.
- 5 5 30 Bake uncovered about 30 minutes or until hot.
Turkey Hash
By joejudy
In medium saute pan, add 2 ounces olive oil, onions, peppers and saute until translucent
- 4 ounces olive oil
- 2 red onions, diced
- 1 red bell pepper, julienne
- 1 green bell pepper, julienne
- 2 jalapenos, diced, and seeded
- 2 pounds ground turkey breast
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 2 pounds red potatoes, sliced thin
- 1/2 cup Roma tomatoes, diced
- 1/2 lime
Clinton Kelly's Potato Latkes
By joejudy
step 1 ingredients 1 pound Potatoes 1 large Egg (beaten) 1/2 cup grated Onion Salt and Pepper to taste inst...
- For the Pancakes:
- 1 pound Potatoes
- 1 large Egg (beaten)
- 1/2 cup grated Onion
- Salt and Pepper to taste
- Olive Oil
- For the Toppings:
- Sour Cream
- Creme Fraiche
- Apple Sauce
- Horseradish
Mario Batali's Yogurt Cheesecake with Pine Nut Brittle and Blood Orange Marmalade
By joejudy
step 1 ingredients 3/4 cup Granulated Sugar (plus more for dusting pan) instructions For the Cheeseca...
- For the Cheesecake:
- 3/4 cup Granulated Sugar (plus more for dusting pan)
- 3 cups plain Greek Yogurt
- 1 1/2 cups Mascarpone
- 3 tablespoons Confectioners' Sugar
- 3 large Eggs
- 6 large Egg Yolks
- 1/2 teaspoon Kosher Salt
- 1 1/2 teaspoons pure Vanilla Extract
- Pine Nut Brittle
- For the Pine Nut Brittle:
- 2 cups Granulated Sugar
- 1/4 cup Water
- 4 tablespoons Unsalted Butter
- 4 tablespoons Light Corn Syrup
- 2 teaspoons Kosher Salt
- 2 cups Pine Nuts
- For the Blood Orange Marmalade:
- 2 pounds Blood Oranges
- 2 1/2 cups Sugar
- Water to cover
Orange Marmalade
By joejudy
Recipe courtesy Alton Brown, 2009
- 1 3/4 pounds oranges, 4 to 5 medium
- 1 lemon, zest finely grated and juiced
- 6 cups water
- 3 pounds plus 12 ounces sugar
- Special Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot