Some new recipes for you to try

01/25/2013 18:30
Chocolate pudding with tufu.pdf (63,7 kB) Crab Cakes.pdf (70,3 kB) Double Chocolate Cake.pdf (71 kB)  

Cooking with Soy

01/23/2013 14:45
Bean%20Team%20Salsa.pdf (26,8 kB) Bread ,machine potato bread.pdf (40,2 kB) Cherry Tofu Delight.docx (38,7 kB) Cherry%20Almond%20Muffins(1).pdf (131,5 kB)  

Recipes from Bobby Deen

01/10/2012 18:02
Here are a few of the recipes from Bobby's new show on The Cooking Channel B Deen Gooey (with less) Butter Cake.pdf (22,5 kB) B Deen Spicy Sweet Potatoe Chips.pdf (22 kB) Pimento Cheese Sand, Bobby Deen.pdf (22,8 kB)  

Roasted Shrimp

09/13/2010 14:39
Servings: 6 2 pounds shrimp, large, R-T-C, 12 to 15 per pound 1 tablespoon olive oil 1 teaspoon Judy's house seasoning 1 medium lemon 1 cup ketchup 3 tablespoons horseradish 1 teaspoon Worcestershire sauce 1 part sea salt 1 part black pepper 1/ 4 part dried minced garlic 1/4 part red chili...

Bing Cherry Wisconsin Cheesecake

08/02/2010 21:33
  Here's the first recipe I created using Wisconsin Cheese.I love being a Chef Ambassador for Wisconsin Cheese. Servings: 8 1 Cup Graham cracker crumbs 1 teaspoon ground all spice 3 Tablespoons unsalted butter 15 ounces Wisconsin ricotta cheese, 8 ounces Wisconsin...

Wisconsin French Onion Pizza

07/26/2010 09:20
By Chef Judy Gilliard Servings: 4 1 tablespoon olive oil 1 medium onion, sliced 1/8-inch thick 3 ounces diced pancetta 3 ounces Wisconsin gruyere cheese, shredded 2 ounces Wisconsin parmesan cheese, shredded 1 medium pizza shell Heat olive oil in skillet, add pancetta and sauté 2 min. Add sliced...

Waldorf Salad with Dried Cranberries & Wisconsin Gorgonzola Cheese

07/26/2010 09:20
By Chef Judy Gilliard A different twist of one of America’s favorite salads using dried cranberries, pecans and Wisconsin Gorgonzola cheese. Servings: 8 4 medium apples, chopped in large chunks 4 stalks celery, sliced 1/2-inch thick on the diagonal 1 cup dried cranberries 1 cup pecans, chopped 1...

Brochette with caramelized leeks and Wisconsin Feta chees

07/26/2010 09:19
By Chef Judy Gilliard Servings: 8 8 pieces French baguette slices, toasted 1 tablespoon butter 1 cup leeks, sliced 1/4" thick 4 ounces Wisconsin Feta cheese salt and pepper to taste Heat butter in skillet, at leeks, salt pepper and cook over medium heat until leeks are caramelized. Mix the feta...

Wisconsin Macaroni and Cheese

07/26/2010 09:19
By Chef Judy Gilliard Servings: 10 1 cup half and half 8 ounces Wisconsin cheddar cheese spread 8 ounces Wisconsin dill havarti cheese 2 ounces Wisconsin cheddar cheese 1 teaspoon dill weed 16 ounces shelled edamame (soy beans) 16 ounces Dreamfields Penne Rigate pasta Heat half and half on low...

Poached Alaska Salmon Piccata

07/12/2010 19:03
Servings: 2 1/2 cup low sodium chicken broth 2 tablespoons lemon juice 2 4-ounce Alaska salmon steaks or fillets, skinned 1 tablespoon butter 1 tablespoon capers Black pepper, to taste Chopped parsley, for garnish   Bring chicken broth and lemon juice to a boil in medium-sized skillet....
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