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Recipes
Brown Sugar Bacon
By joejudy
Recipe courtesy Paula Deen
- 1/4 cup firmly packed brown sugar
- 2 teaspoons chili powder
- 8 slices thick-cut bacon
4 Layer Cheesecake
By joejudy
Recipe courtesy Jeneen Terrana
- 1/2 cup salted butter, softened, plus more for greasing
- 1 cup sugar
- 1 teaspoon Mexican vanilla extract
- 3 eggs
- 1/2 cup all-purpose flour
- 1/3 cup Dutch process baking cocoa
- 8 ounces cream cheese, softened
- 1/2 cup ricotta cheese
- 3/4 cup sugar
- 1 ounce unsweetened chocolate, melted and cooled (or packaged pre-melted)
- 2 eggs
- 1 tablespoon all-purpose flour
- 1 1/2 cups heavy cream
- 8 ounces cream cheese
- 1/2 cup sugar
- 2 teaspoons Mexican vanilla extract
- 10 ounces dark chocolate, chopped or about 1 1/2 cups dark chocolate chips
- 1 cup heavy whipping cream
- 2 tablespoons butter
- 1/4 cup white chocolate chips
- 1 1/2 cups mini chocolate chips, for garnish
Corned Beef and Cabbage with Herb Buttered Potatoes
By joejudy
For Corned Beef: Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top
- 3 pounds corned beef brisket with spice packet
- 2 carrots, cut into 2-inch pieces
- 2 medium onions, chopped
- 1 small head green cabbage, cored, roughly chopped
- 2 cups apple juice
- 1 cup water
- 1 1/2 pounds baby red potatoes, sliced in 1/2
- 1/2 stick butter, softened
- 1 tablespoon chopped garlic
- 2 tablespoons chopped fresh parsley leaves
- Salt and freshly ground black pepper
Cranberry Sauce
By joejudy
In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon
- 2 cups cranberries
- Juice and chopped zest of 1 orange
- 1/4 cup Port
- 1/2 cup sugar, or more if needed
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
Michael Symon's Beef Stout Stew
By joejudy
step 1 ingredients Olive Oil instructions For the Stew: Over medium heat in a heavy bottomed pot, add...
- For the Stew:
- 1/2 pound slab Bacon (cut into thick pieces; 1/2-inch x 1 1/2-inch)
- 2 pounds Chuck Roast (chopped into 1-inch cubes)
- 1 Red Onion (medium dice)
- 2 Carrots (medium dice)
- 2 Celery stalks (medium dice)
- 8 ounces Mushrooms (sliced)
- 3 Garlic cloves (finely diced)
- 3 sprigs Thyme
- 2 sprigs Rosemary
- 1 12-ounce can Stout Beer
- 3 cups Beef Stock
- Olive Oil
- Salt and Pepper
- Flour for dredging
- For Garnish:
- Sour Cream
- Parsley (chopped)
- Cheddar Cheese (grated)
Garlic Spaghetti
By joejudy
In a small saucepan, cook the garlic in the olive oil for 30 minutes on low heat
- 9 cloves garlic, minced
- 1/2 cup olive oil
- 6 tablespoons butter
- 1 (15-ounce) can crushed tomatoes
- Salt and freshly ground black pepper
- 1 pound spaghetti, cooked al dente
- 2 tablespoons chopped fresh basil
- Grated Parmesan, for garnish
Cheddar Dill Cornbread
By joejudy
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups milk
- 3 extra-large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
- 8 ounces aged extra-sharp Cheddar, grated, divided
- 1 cup minced fresh dill
Pineapple Upside-Down Cake
By joejudy
Recipe courtesy Paula Deen
- Nonstick cooking spray
- 3 cups cake flour, plus more for pan
- 1 cup butter, softened, plus 1/2 cup, melted
- 2 1/4 cups sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups whole buttermilk
- 1 1/2 cups firmly packed brown sugar
- 2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
- 1 (10-ounce) jar maraschino cherries, drained well
- Pineapple Buttercream Frosting, recipe follows
- Chopped pecans, for garnish, optional
- 1/2 cup butter, softened
- 2 tablespoons reserved pineapple juice
- 3 1/2 cups confectioners' sugar
Pickled Okra
By joejudy
Recipe courtesy Alton Brown, 2006
- 2 pounds young, small to medium okra pods
- 4 small dried chiles, split in 1/2
- 2 teaspoons mustard seeds
- 12 sprigs fresh dill
- 4 cloves garlic, whole
- 1 teaspoon whole peppercorns
- 1/4 cup kosher salt
- 2 cups rice wine vinegar
- 2 cups bottled water
- Special Equipment: 4 pint-sized canning jars, sterilized*
Aunt Peggy and Uncle Bill's Stuffed Cabbage
By joejudy
Preheat oven to 350 degrees F
- 1 large head green cabbage, cored removed
- 1 pound lean ground beef
- 1/3 cup converted rice - Uncle Ben's
- 1 (1.5-ounce) packet meatloaf seasoning (recommended: McCormick)
- 2 eggs
- 1 1/2 cups frozen chopped onions - Ore-Ida
- 1 (26-ounce) jar pasta sauce (recommended: Newman's Own)
- 2 (14.5-ounce) cans diced tomatoes with green peppers, celery and onion