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Cruise Contest
It is all about the tomatos from O'Neil NE Garden Fresh Tomatos are in the market now! The 2010 Harvest of Vegetables, fresh from our garden to your table is going on every day. We bring to you over 50 years of vegetable growing experience. We would invite you to tab through the information and find… Read more
Judy Recommends
Judy Recommends In this section, you'll find the resturants, stores, cookbooks and gadgets that Judy personally recommends. Choose from the menu on the right. … Read more
About Judy
About Judy Having grown up in the restaurant business in Ventura, CA. Judy Gilliard pursued her love of the hospitality business and obtained a degree in Hotel Restaurant Management and received her teaching credentials in food and food technology. Judy has authored ten cookbooks, including: Fast and… Read more
Winning Recipes!
Winning recipes.#1 Recipe by Sean Carmichael Panko Baked Chicken Served with Red Stag Pinto Beans Serves 4 Panko Baked Chicken Ingredients 4 each Plum Creek Chicken Legs 4 each Plum Creek Chicken Thighs ½ cup Prairieland Dairy Cream ½ each Lemon – juiced and zested ¼ cup Champagne 1 each egg… Read more
Contact Judy
Feel free to contact Judy anytime. Just fill out the form below. (Due to the amount of email Judy receives, Judy may not respond to your email however be assured that Judy reads all of her email personally.)… Read more
Media
Judy's pictures, videos and audio clips Welcome to Judy's media section. Please choose from the menu to the right. … Read more
Judy's Books
Judy's Fast and Fabulous Cookbooks Fast and Fabulous: Today’s Gourmet Today's Gormet of three titles in the Fast and Fabulous Series! This book maintains the same healthy eating approach as others in the series, but does it with a multicultural twist, introducing the reader to many types of foods… Read more
NO-KNEAD BREAD
NO-KNEAD BREAD (Source Jim Lahey of Sullivan Street Bakery, as reprinted from a Mark Bittman column in The New York Times) Adapted by Greg Mowery Time: 1/12 hours plus 14 to 20 hours' rising 3 cups all-purpose or bread flour, more for dusting (I've also used 2 cups of regular flour-Hecker's-and… Read more
Affiliate Relations
Affiliate Relations Judy a la Carte is a nationally syndicated one hour radio show featuring the hottest chefs, TV hosts, recipes and trends in the food world. The show is delivered weekly via FTP and its available to run anytime between 6am and 6pm Saturday or Sunday or both days. Total barter within… Read more
Ginger Lemonade
Ginger Lemonade Ingredients: 3 cups granulated sugar 4 quarts water 10-14 slices fresh ginger root 4 cups fresh lemon juice Combine sugar, water and ginger root in a pan. Heat to boiling, stirring occasionally. Remove from heat. Stir in lemon juice. Cool for about 15 minutes. Remove the ginger… Read more
POPPY-SEED LEMON SPONGE CAKE
This poppy seed lemon cake is a variation on the cakes I fell in love with however they are very bad for the waist line. Using for base of the cake, the sponge cake! 5 egg whites 2 eggs ¾ cup sugar 2 t pure vanilla extract 1 t lemon extract ¼ cup fresh lemon juice 2 T poppy seeds 1 cup unbleached… Read more
Establishments
Establishments Click the logos to visit the company's website. Enhancing the Simple Pleasures is what Bandiola Spice Company is all about. The company has traveled to seven countries and spoke with thousands of people to search of ways to make something as fundamental as food an even more enticing… Read more
CHOCOLATE-CHIP SPONGE CAKE
A very simple variation on the basic sponge cake, however it is guaranteed to put big smiles on the faces of chocolate lovers. You can also add ½ of chopped nuts just fold them in at the end. Serves 8 5 egg whites 2 eggs ½ cup sugar 2 t pure vanilla extract 1 t almond extract ¼ cup water 1 cup unbleached… Read more
Megan O. Steintrager from Epicurious.com
Megan O. Steintrager is a senior editor at Epicurious.com. She has worked as a writer and editor at Epicurious since the late '90s. Steintrager holds a master's in journalism from New York University with a concentration in Cultural Reporting and Criticism, and has taken numerous cooking classes at… Read more
Judy Recommends
Judy Recommends In this section, you'll find the resturants, stores, cookbooks and gadgets that Judy personally recommends. Choose from the menu on the right. … Read more
Low and Slow Pulled Pork
For the recipe for Low and Slow Pulled Pork click here… Read more
Fingerling Potatoes with lemon
2 pounds Fingerling potatoes 2 medium lemons 3 tablespoons extra virgin olive oil sea salt, to taste black pepper, to taste 1/2 cup fresh parsley, chopped Boil potatoes until tender, drain and place in a bowl. Grate lemon zest over, than squeeze lemon juice over potatoes, add salt and pepper and add… Read more
Cookbooks
Judy's recommended cookbooks Click the cookbook to get your own copy from Amazon.com … Read more
POACHED SALMON WITH A CREAMY PICATTA SAUCE
Recipe courtesy EatingWell.com Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a meal: Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice. Makes 4 servings ACTIVE TIME: 20 minutes TOTAL TIME: 20 minutes EASE OF PREPARATION: Easy… Read more
Chad's Easy Prime Rib Recipe
1. Tie with cooking string (or ask you butcher, as Leon's we will do this for you) 2. Rub liberally with Misty's at least 24 hours before. 3. Take out of fridge 1-2 hours before cooking. 4. Cook 14-16 minutes per pound at 325 degrees uncovered 5. Take out when internal temperature is 130-135 degrees… Read more
Chocolate Ricotta Pudding
Chocolate Ricotta Pudding Quick and easy dessert or snack. Serves 6 8 ounces ricotta cheese, part skim milk, whipped 2 cups milk, 1% lowfat 1 1/2 ounces instant pudding mix, chocolate 1 tablespoon cocoa 1/2 teaspoon coffee powder, instant 2 teaspoons vanilla extract 1 teaspoon almond… Read more
High Fiber Bow Tie Pasta with Tuna, Tomatoes and Olives
6 ounces high fiber bow tie pasta (about 2 1/2 cups) 2 tablespoons olive oil 1 tablespoon anchovy paste 1 14 1/2-ounce can seasoned chunky tomatoes 1/2 cup pitted Kalamata olives,, cut in quarters 1/2 cup slivered fresh basil 1 6-ounce can solid white tuna packed in water, not drained Cook… Read more
Oven-Fried Chicken with a Corn Flake Crust
Rinse and pat dry: 3 1/2 pounds chicken parts skin removed sprinkle with sea salt and fresh ground black pepper Whisk together in a shallow bowl: 2 large eggs 1/4 cup milk Combine in a wide, shallow bowl: 2 1/2 cups crushed corn flakes 2 teaspoons sea salt 1/2 teaspoon ground black pepper… Read more
Judy talks with The Deen Brothers
The Deen brothers, Bobby and Jamie, called Judy to talk about about their new book "Take It Easy: Quick and Affordable Meals the Whole Family Will Love." Click here to buy the book! … Read more
Wild Mushroom and Venison Stroganoff
Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the U.S. by Hyperion. All rights reserved. www.jamieoliver.com This venison stroganoff is absolutely fantastic - of course, you can use the more traditional beef fillet instead of venison, and any mushrooms you like… Read more
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