All Posts By: Judy

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Pineapple Upside Down Cake – Quick and Yummy! (Rum is an option!!!)

In Uncategorized On April 18, 2016 0 Comments

This is a quick dessert that will feed a crowd.  Even better if made the day before! 8 oz. butter (1 stick) 1 packed cup brown sugar 1 … Read More »

Baked Potato – New Way to Fluffy Goodness

In Sides On March 7, 2016 0 Comments

Tired of baked potatoes that are hard and lackluster?  America’s Test Kitchen came up with this new time and temperature formula that produces delicious, fluffy potatoes.   Kind of… Read More »

Black Bean Soup – In the Instant Pot Pressure Cooker

In Soups On February 11, 2016 0 Comments

Making dried beans in the Instant Pot is a snap because there is no need to soak them ahead of time.  I like to make this soup on… Read More »

Spiced Pecans – Addicting!

In Appetizers/Salads On February 11, 2016 0 Comments

My neighbor gave me these nuts one Christmas and I flipped over them.  The balance between sweet, salty, and spices is perfect, and they are so easy to… Read More »

Mom’s Lamb Patties

In Dinner On February 10, 2016 0 Comments

My mother makes these delicious lamb burgers on the grill.  They are great on their own, or with a little dill yogurt sauce. 1 lb. ground lamb 1… Read More »

Rice and Pasta Pilaf (home-made Rice-A-Roni)

In Sides, Uncategorized On February 8, 2016 0 Comments

I love Rice a Roni, but not the MSG and preservatives.  Making it from scratch is way better! 1 1/2 c.  long-grain white rice 3 T.  butter 2… Read More »

Gianna’s Creme Brulee with Grand Marnier (need I say more?)

In Dessert, Gianna's Recipes On February 7, 2016 0 Comments

We love creme brulee, and this is the tastiest.  If you don’t have a blow torch, you can set the custards under the broiler. 3 c. heavy cream1… Read More »

Chicken Breasts with Garlic and Parsley – Quick Week Night Entree

In Dinner On February 4, 2016 0 Comments

If possible, prepare this dish in a 12-inch skillet (preferably nonstick), which is large enough to accommodate the chicken in one layer 3 boneless, skinless chicken breast halves… Read More »

Gluten Free Bread from America’s Test Kitchen – My Favorite GF Bread!

In Bread On February 4, 2016 0 Comments

I love this gluten free bread.  As with most gluten free breads, they are even better toasted.  Once your bread has cooled completely, slice it up, wrap securely,… Read More »

The America’s Test Kitchen Gluten-free Flour Blend

In Bread, Dessert On February 4, 2016 0 Comments

The America’s Test Kitchen Gluten-free Flour Blend Makes  42  ounces  (about  9  ⅓  cups) Be  sure  to  use  potato  starch,  not  potato  flour.  Tapioca  starch  is  also  sold… Read More »