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MY JUDY THE FOODIE
Making refreshing, easy dishes that utilize the fridge and freezer are the ideal choices to help beat the heat. To cool down, grabbing a popsicle or scooping out some ice cream have always been our defaulttreats.
RECIPES - MY JUDY THE FOODIE Stuffed Zucchini Blossoms w/Herbed Ricotta. Summer Broccoli Salad. Sweet Potato Casserole. Sweet Potato Fries. Sweet Potatoes with Marshmallows. Tangy Tomato Sauce. Tasty Popover Recipes. Tomato Pumpkin and Chickpea Soup. Triple Melon Basil Soup. NO BAKE STRAWBERRY RHUBARB PIE Combine the sugar, rhubarb, and the remaining 1/2 cup of water in a medium-size saucepan. Bring the pot to a boil. Reduce the heat to medium-low and simmer the rhubarb until it is soft and falling apart, about 5 to 7 minutes. Stir in the cornstarch mixture and cook, stirring constantly, over medium heat, until the mixture is thickened. NO BAKE CHOCOLATE PIE W/ COOL WHIP Instructions: Melt chocolate in microwave (approximately 2 minutes) and set aside to cool. In medium bowl, cream butter, gradually add sugar. Mix in melted, cooled chocolate and vanilla. Add eggs 1 at a time, beating 5 minutes each. Make sure to get all of the sugar off the sides of the bowl. Spoon and smooth into pie crust. BRUSSELS SPROUTS W/ BACON AND MAPLE SYRUP Add in the Brussels Sprouts and then add 1/4 cup of water to the pan and cover with a lid. Cook over medium heat for 3-5 minutes, or until desired tenderness is achieved. Remove lid, cook off remaining water and stir in the maple syrup. Season to taste with salt QUINOA AND CHIA SALAD 2 tablespoons balsamic vinegar. 1 tablespoon kosher salt. Directions: Add dry quinoa to a pot of salted boiling water, then cover pot with a lid and cook the quinoa on low heat or simmer for approximately 15 minutes. In a toaster, toast the chia seeds for about 2 minutes, or until they are slightly brown. In a large bowl, add the cooked fluffed LEMON ORZO WITH ZUCCHINI AND TOMATOES Bring water and bouillon to a boil in a pot over high heat. Add orzo and cook about 9 minutes, or until al dente. Drain, set aside. In a large skillet over medium heat, add olive oil. Wait for the skillet to heat up a bit. Add zucchini, cherry tomatoes, shallot and garlic. Sautée for about 7-8 minutes, or until the zucchini is tender. WORLD'S BEST IRISH SODA BREAD Instructions. Preheat oven to 350 degrees. Combine flour, sugar, baking powder, baking soda, salt, raisins, and caraway seeds in a bowl. In a separate bowl, blend eggs add buttermilk and sour cream, then stir into flour mixture. Form into round loaf and place in a slightly-greased a 12″ cast iron pan (baking pan will do). THE NEW ATKINS COOKBOOK: 200 EASY NEW RECIPES Last week I attended the lunch event for the book launch The New Atkins For a New You Cookbook hosted by famed Chef Donatella Arpaia and Colette Heimowitz, VP of Nutrition and Education for Atkins. I must admit, I was definitely a bit skeptical supporting the Atkins brand, as my current impressions are still steeped in the controversy that swirled around in the early 1980’s when the diet INTRODUCING NEW BARILLA MICROWAVEABLE MEALS Each 9 oz. package contains 1 serving of pasta and sauce and: All meals are 320 calories or less. There are no artificial colors or added preservatives- 100% natural ingredients. All meals provide between 9g and 11g of protein. The pasta in the microwaveable meals is an excellent* source of fiber. The sauce in the microwaveable mealsare a good
MY JUDY THE FOODIE
Making refreshing, easy dishes that utilize the fridge and freezer are the ideal choices to help beat the heat. To cool down, grabbing a popsicle or scooping out some ice cream have always been our defaulttreats.
RECIPES - MY JUDY THE FOODIE Stuffed Zucchini Blossoms w/Herbed Ricotta. Summer Broccoli Salad. Sweet Potato Casserole. Sweet Potato Fries. Sweet Potatoes with Marshmallows. Tangy Tomato Sauce. Tasty Popover Recipes. Tomato Pumpkin and Chickpea Soup. Triple Melon Basil Soup. NO BAKE STRAWBERRY RHUBARB PIE Combine the sugar, rhubarb, and the remaining 1/2 cup of water in a medium-size saucepan. Bring the pot to a boil. Reduce the heat to medium-low and simmer the rhubarb until it is soft and falling apart, about 5 to 7 minutes. Stir in the cornstarch mixture and cook, stirring constantly, over medium heat, until the mixture is thickened. NO BAKE CHOCOLATE PIE W/ COOL WHIP Instructions: Melt chocolate in microwave (approximately 2 minutes) and set aside to cool. In medium bowl, cream butter, gradually add sugar. Mix in melted, cooled chocolate and vanilla. Add eggs 1 at a time, beating 5 minutes each. Make sure to get all of the sugar off the sides of the bowl. Spoon and smooth into pie crust. BRUSSELS SPROUTS W/ BACON AND MAPLE SYRUP Add in the Brussels Sprouts and then add 1/4 cup of water to the pan and cover with a lid. Cook over medium heat for 3-5 minutes, or until desired tenderness is achieved. Remove lid, cook off remaining water and stir in the maple syrup. Season to taste with salt QUINOA AND CHIA SALAD 2 tablespoons balsamic vinegar. 1 tablespoon kosher salt. Directions: Add dry quinoa to a pot of salted boiling water, then cover pot with a lid and cook the quinoa on low heat or simmer for approximately 15 minutes. In a toaster, toast the chia seeds for about 2 minutes, or until they are slightly brown. In a large bowl, add the cooked fluffed LEMON ORZO WITH ZUCCHINI AND TOMATOES Bring water and bouillon to a boil in a pot over high heat. Add orzo and cook about 9 minutes, or until al dente. Drain, set aside. In a large skillet over medium heat, add olive oil. Wait for the skillet to heat up a bit. Add zucchini, cherry tomatoes, shallot and garlic. Sautée for about 7-8 minutes, or until the zucchini is tender. WORLD'S BEST IRISH SODA BREAD Instructions. Preheat oven to 350 degrees. Combine flour, sugar, baking powder, baking soda, salt, raisins, and caraway seeds in a bowl. In a separate bowl, blend eggs add buttermilk and sour cream, then stir into flour mixture. Form into round loaf and place in a slightly-greased a 12″ cast iron pan (baking pan will do). THE NEW ATKINS COOKBOOK: 200 EASY NEW RECIPES Last week I attended the lunch event for the book launch The New Atkins For a New You Cookbook hosted by famed Chef Donatella Arpaia and Colette Heimowitz, VP of Nutrition and Education for Atkins. I must admit, I was definitely a bit skeptical supporting the Atkins brand, as my current impressions are still steeped in the controversy that swirled around in the early 1980’s when the diet INTRODUCING NEW BARILLA MICROWAVEABLE MEALS Each 9 oz. package contains 1 serving of pasta and sauce and: All meals are 320 calories or less. There are no artificial colors or added preservatives- 100% natural ingredients. All meals provide between 9g and 11g of protein. The pasta in the microwaveable meals is an excellent* source of fiber. The sauce in the microwaveable mealsare a good
ABOUT JUDY - MY JUDY THE FOODIE It’s amazing how much about my mom’s life I learned through her death. I always knew Mom was a very private person. Yet, her funeral boasted myriad outsiders who were somehow touched by Mom; it was my window into her true depth of compassion for others, even during her ABOUT ME - MY JUDY THE FOODIE My Name is Shari: I am a mother of two kids with moderately-limited palates and wife to a husband who eats to survive. My wedding china, after never-having-been-opened for 14 years, was put on Ebay and sold! I used to be a NYC carry-out junkie, a Fresh Direct “Chef’s TableMember,” and a
DESSERTS - MY JUDY THE FOODIE My Judy the Foodie. From kitchen-clueless to comfortable cookone daughter's journey through memories and meals FRUIT & AVOCADO SMOOTHIE 1/4 cup avocado flesh. ½ cup blueberries, frozen. ½ cup strawberries, frozen. 1/2 cup raspberries, frozen. 1 ½ tablespoon flaxseed or acai powder (you can get at a local health food store or Whole Foods) Instructions: Blend Almond milk with frozen banana. Add avocado, blueberries, strawberries, raspberries and flaxseed or acaipowder.
THE NEW ATKINS COOKBOOK: 200 EASY NEW RECIPES Last week I attended the lunch event for the book launch The New Atkins For a New You Cookbook hosted by famed Chef Donatella Arpaia and Colette Heimowitz, VP of Nutrition and Education for Atkins. I must admit, I was definitely a bit skeptical supporting the Atkins brand, as my current impressions are still steeped in the controversy that swirled around in the early 1980’s when the diet MOM'S OLD FASHIONED RICE PUDDING Instructions: In a medium saucepan, combine rice, milk and sugar and bring to a light boil, stirring often (I added a pinch of salt). Simmer for 45 minutes, or until rice is tender, stirring occasionally. Beat 2 eggs with an additional 1/2 cup milk and stir into mixture.Cook for 3
SLOW COOKED DRUNKEN MEATBALLS adapted from Quick Meal Queen, Natashja Szortyka. Ingredients: 38.4 oz. bag Mama Lucia Mini-Sized Meatballs (or any other cocktail meatballs) 1 1/4 c. ketchup. 1 c. brown sugar. 3/4 cup whiskey (Jim Beam) Instructions: Put all four ingredients in a slow cooker and heaton
WORLD'S BEST IRISH SODA BREAD Instructions. Preheat oven to 350 degrees. Combine flour, sugar, baking powder, baking soda, salt, raisins, and caraway seeds in a bowl. In a separate bowl, blend eggs add buttermilk and sour cream, then stir into flour mixture. Form into round loaf and place in a slightly-greased a 12″ cast iron pan (baking pan will do). PASSOVER: MANDEL BREAD Preheat oven to 350 degrees. Beat the eggs and sugar together in a mixer. Gradually add in oil, orange juice, cake meal, potato starch and chocolate chips. Let batter stand 15 minutes. With lots of oil on your hands, divide the batter into 3 rolls and place on a greased cookie sheet. Bake for 30 minutes. PASSOVER: APPLE MATZOH KUGEL Preheat the oven to 350 degrees F. Grease an 8×8 inch baking dish. Break the matzoh sheets into many pieces and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out. In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon and all spice. Add the soaked matzo and mix well.MY JUDY THE FOODIE
Making refreshing, easy dishes that utilize the fridge and freezer are the ideal choices to help beat the heat. To cool down, grabbing a popsicle or scooping out some ice cream have always been our defaulttreats.
RECIPES - MY JUDY THE FOODIE Stuffed Zucchini Blossoms w/Herbed Ricotta. Summer Broccoli Salad. Sweet Potato Casserole. Sweet Potato Fries. Sweet Potatoes with Marshmallows. Tangy Tomato Sauce. Tasty Popover Recipes. Tomato Pumpkin and Chickpea Soup. Triple Melon Basil Soup. NO BAKE STRAWBERRY RHUBARB PIE Combine the sugar, rhubarb, and the remaining 1/2 cup of water in a medium-size saucepan. Bring the pot to a boil. Reduce the heat to medium-low and simmer the rhubarb until it is soft and falling apart, about 5 to 7 minutes. Stir in the cornstarch mixture and cook, stirring constantly, over medium heat, until the mixture is thickened. NO BAKE CHOCOLATE PIE W/ COOL WHIP Instructions: Melt chocolate in microwave (approximately 2 minutes) and set aside to cool. In medium bowl, cream butter, gradually add sugar. Mix in melted, cooled chocolate and vanilla. Add eggs 1 at a time, beating 5 minutes each. Make sure to get all of the sugar off the sides of the bowl. Spoon and smooth into pie crust. BRUSSELS SPROUTS W/ BACON AND MAPLE SYRUP Add in the Brussels Sprouts and then add 1/4 cup of water to the pan and cover with a lid. Cook over medium heat for 3-5 minutes, or until desired tenderness is achieved. Remove lid, cook off remaining water and stir in the maple syrup. Season to taste with salt QUINOA AND CHIA SALAD 2 tablespoons balsamic vinegar. 1 tablespoon kosher salt. Directions: Add dry quinoa to a pot of salted boiling water, then cover pot with a lid and cook the quinoa on low heat or simmer for approximately 15 minutes. In a toaster, toast the chia seeds for about 2 minutes, or until they are slightly brown. In a large bowl, add the cooked fluffed LEMON ORZO WITH ZUCCHINI AND TOMATOES Bring water and bouillon to a boil in a pot over high heat. Add orzo and cook about 9 minutes, or until al dente. Drain, set aside. In a large skillet over medium heat, add olive oil. Wait for the skillet to heat up a bit. Add zucchini, cherry tomatoes, shallot and garlic. Sautée for about 7-8 minutes, or until the zucchini is tender. WORLD'S BEST IRISH SODA BREAD Instructions. Preheat oven to 350 degrees. Combine flour, sugar, baking powder, baking soda, salt, raisins, and caraway seeds in a bowl. In a separate bowl, blend eggs add buttermilk and sour cream, then stir into flour mixture. Form into round loaf and place in a slightly-greased a 12″ cast iron pan (baking pan will do). THE NEW ATKINS COOKBOOK: 200 EASY NEW RECIPES Last week I attended the lunch event for the book launch The New Atkins For a New You Cookbook hosted by famed Chef Donatella Arpaia and Colette Heimowitz, VP of Nutrition and Education for Atkins. I must admit, I was definitely a bit skeptical supporting the Atkins brand, as my current impressions are still steeped in the controversy that swirled around in the early 1980’s when the diet INTRODUCING NEW BARILLA MICROWAVEABLE MEALS Each 9 oz. package contains 1 serving of pasta and sauce and: All meals are 320 calories or less. There are no artificial colors or added preservatives- 100% natural ingredients. All meals provide between 9g and 11g of protein. The pasta in the microwaveable meals is an excellent* source of fiber. The sauce in the microwaveable mealsare a good
MY JUDY THE FOODIE
Making refreshing, easy dishes that utilize the fridge and freezer are the ideal choices to help beat the heat. To cool down, grabbing a popsicle or scooping out some ice cream have always been our defaulttreats.
RECIPES - MY JUDY THE FOODIE Stuffed Zucchini Blossoms w/Herbed Ricotta. Summer Broccoli Salad. Sweet Potato Casserole. Sweet Potato Fries. Sweet Potatoes with Marshmallows. Tangy Tomato Sauce. Tasty Popover Recipes. Tomato Pumpkin and Chickpea Soup. Triple Melon Basil Soup. NO BAKE STRAWBERRY RHUBARB PIE Combine the sugar, rhubarb, and the remaining 1/2 cup of water in a medium-size saucepan. Bring the pot to a boil. Reduce the heat to medium-low and simmer the rhubarb until it is soft and falling apart, about 5 to 7 minutes. Stir in the cornstarch mixture and cook, stirring constantly, over medium heat, until the mixture is thickened. NO BAKE CHOCOLATE PIE W/ COOL WHIP Instructions: Melt chocolate in microwave (approximately 2 minutes) and set aside to cool. In medium bowl, cream butter, gradually add sugar. Mix in melted, cooled chocolate and vanilla. Add eggs 1 at a time, beating 5 minutes each. Make sure to get all of the sugar off the sides of the bowl. Spoon and smooth into pie crust. BRUSSELS SPROUTS W/ BACON AND MAPLE SYRUP Add in the Brussels Sprouts and then add 1/4 cup of water to the pan and cover with a lid. Cook over medium heat for 3-5 minutes, or until desired tenderness is achieved. Remove lid, cook off remaining water and stir in the maple syrup. Season to taste with salt QUINOA AND CHIA SALAD 2 tablespoons balsamic vinegar. 1 tablespoon kosher salt. Directions: Add dry quinoa to a pot of salted boiling water, then cover pot with a lid and cook the quinoa on low heat or simmer for approximately 15 minutes. In a toaster, toast the chia seeds for about 2 minutes, or until they are slightly brown. In a large bowl, add the cooked fluffed LEMON ORZO WITH ZUCCHINI AND TOMATOES Bring water and bouillon to a boil in a pot over high heat. Add orzo and cook about 9 minutes, or until al dente. Drain, set aside. In a large skillet over medium heat, add olive oil. Wait for the skillet to heat up a bit. Add zucchini, cherry tomatoes, shallot and garlic. Sautée for about 7-8 minutes, or until the zucchini is tender. WORLD'S BEST IRISH SODA BREAD Instructions. Preheat oven to 350 degrees. Combine flour, sugar, baking powder, baking soda, salt, raisins, and caraway seeds in a bowl. In a separate bowl, blend eggs add buttermilk and sour cream, then stir into flour mixture. Form into round loaf and place in a slightly-greased a 12″ cast iron pan (baking pan will do). THE NEW ATKINS COOKBOOK: 200 EASY NEW RECIPES Last week I attended the lunch event for the book launch The New Atkins For a New You Cookbook hosted by famed Chef Donatella Arpaia and Colette Heimowitz, VP of Nutrition and Education for Atkins. I must admit, I was definitely a bit skeptical supporting the Atkins brand, as my current impressions are still steeped in the controversy that swirled around in the early 1980’s when the diet INTRODUCING NEW BARILLA MICROWAVEABLE MEALS Each 9 oz. package contains 1 serving of pasta and sauce and: All meals are 320 calories or less. There are no artificial colors or added preservatives- 100% natural ingredients. All meals provide between 9g and 11g of protein. The pasta in the microwaveable meals is an excellent* source of fiber. The sauce in the microwaveable mealsare a good
ABOUT JUDY - MY JUDY THE FOODIE It’s amazing how much about my mom’s life I learned through her death. I always knew Mom was a very private person. Yet, her funeral boasted myriad outsiders who were somehow touched by Mom; it was my window into her true depth of compassion for others, even during her ABOUT ME - MY JUDY THE FOODIE My Name is Shari: I am a mother of two kids with moderately-limited palates and wife to a husband who eats to survive. My wedding china, after never-having-been-opened for 14 years, was put on Ebay and sold! I used to be a NYC carry-out junkie, a Fresh Direct “Chef’s TableMember,” and a
DESSERTS - MY JUDY THE FOODIE My Judy the Foodie. From kitchen-clueless to comfortable cookone daughter's journey through memories and meals FRUIT & AVOCADO SMOOTHIE 1/4 cup avocado flesh. ½ cup blueberries, frozen. ½ cup strawberries, frozen. 1/2 cup raspberries, frozen. 1 ½ tablespoon flaxseed or acai powder (you can get at a local health food store or Whole Foods) Instructions: Blend Almond milk with frozen banana. Add avocado, blueberries, strawberries, raspberries and flaxseed or acaipowder.
THE NEW ATKINS COOKBOOK: 200 EASY NEW RECIPES Last week I attended the lunch event for the book launch The New Atkins For a New You Cookbook hosted by famed Chef Donatella Arpaia and Colette Heimowitz, VP of Nutrition and Education for Atkins. I must admit, I was definitely a bit skeptical supporting the Atkins brand, as my current impressions are still steeped in the controversy that swirled around in the early 1980’s when the diet MOM'S OLD FASHIONED RICE PUDDING Instructions: In a medium saucepan, combine rice, milk and sugar and bring to a light boil, stirring often (I added a pinch of salt). Simmer for 45 minutes, or until rice is tender, stirring occasionally. Beat 2 eggs with an additional 1/2 cup milk and stir into mixture.Cook for 3
SLOW COOKED DRUNKEN MEATBALLS adapted from Quick Meal Queen, Natashja Szortyka. Ingredients: 38.4 oz. bag Mama Lucia Mini-Sized Meatballs (or any other cocktail meatballs) 1 1/4 c. ketchup. 1 c. brown sugar. 3/4 cup whiskey (Jim Beam) Instructions: Put all four ingredients in a slow cooker and heaton
WORLD'S BEST IRISH SODA BREAD Instructions. Preheat oven to 350 degrees. Combine flour, sugar, baking powder, baking soda, salt, raisins, and caraway seeds in a bowl. In a separate bowl, blend eggs add buttermilk and sour cream, then stir into flour mixture. Form into round loaf and place in a slightly-greased a 12″ cast iron pan (baking pan will do). PASSOVER: MANDEL BREAD Preheat oven to 350 degrees. Beat the eggs and sugar together in a mixer. Gradually add in oil, orange juice, cake meal, potato starch and chocolate chips. Let batter stand 15 minutes. With lots of oil on your hands, divide the batter into 3 rolls and place on a greased cookie sheet. Bake for 30 minutes. PASSOVER: APPLE MATZOH KUGEL Preheat the oven to 350 degrees F. Grease an 8×8 inch baking dish. Break the matzoh sheets into many pieces and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out. In a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon and all spice. Add the soaked matzo and mix well.MY JUDY THE FOODIE
Making refreshing, easy dishes that utilize the fridge and freezer are the ideal choices to help beat the heat. To cool down, grabbing a popsicle or scooping out some ice cream have always been our defaulttreats.
RECIPES - MY JUDY THE FOODIE Featured Recipes Find the Perfect Recipe You can search for ingredients, categories, occasions, or dishes. Browse by Category Desserts Main Dishes Sides Appetizers Drinks Sauces Veggies Jewish NO BAKE STRAWBERRY RHUBARB PIE I’m trying to hold onto summer as long as possible. But, inevitably, when we get to the last two weeks in August, I sense fall breathing around the corner. Luckily the weather on the east coast has been picture perfect, 85 degree days with no humidity. I’ve NO BAKE CHOCOLATE PIE W/ COOL WHIP Thank you COOL WHIP for sponsoring this post. Join us on Facebook for inspiration and recipes for everyday treats. What you add makes it. #coolwhipmoms Growing up, my Grandma Sylvia was known in many different circles in Baltimore, simply as “the pie lady.” In the late 1950’s, she used to home bake deliciously fresh LEMON ORZO WITH ZUCCHINI AND TOMATOES I don’t remember ever eating Orzo as a child. But, I did find a recipe in Mom’s collection for this rice-shaped pasta (otherwise known as risoni). And, knowing that my kids LOVE rice and pasta independently, I sensed orzo would soon be a big hit and a regular on our dinner rotation. I BRUSSELS SPROUTS W/ BACON AND MAPLE SYRUP Brussels Sprouts with Bacon and Maple Syrup (adapted from craftzine.com) Ingredients: 1 1/4 lb Brussels sprouts; 1/4 cup diced center cut bacon, uncooked QUINOA AND CHIA SALAD Quinoa and Chia Salad. serves 4-6. Ingredients:. 4 cups water; 2 cups quinoa; 1/2 tsp salt; 1/4 cup chia seeds; 3 tbsp EVOO (Extra Virgin Olive Oil) 2 tablespoons balsamic vinegar THE NEW ATKINS COOKBOOK: 200 EASY NEW RECIPES Last week I attended the lunch event for the book launch The New Atkins For a New You Cookbook hosted by famed Chef Donatella Arpaia and Colette Heimowitz, VP of Nutrition and Education for Atkins. I must admit, I was definitely a bit skeptical supporting the Atkins brand, as my current impressions are still steeped in the controversy that swirled around in the early 1980’s when the diet WORLD'S BEST IRISH SODA BREAD This recipe is actually an annual re-post but, it’s one of the most requested recipes on the site! What’s a Jewish girl doing with her Mom’s Irish Soda Bread recipe? NOTHING. But, my mom does have an insane amount of generational recipes in the section I cataloged “Jewish Judy.” With Passover right around the INTRODUCING NEW BARILLA MICROWAVEABLE MEALS Yesterday afternoon I had the pleasure of attending a private luncheon at Scott Conant’s gorgeous culinary suite in Soho, hosted by the celebrated pasta brand, Barilla. We dined with Barilla’s renowned Executive Chef Lorenzo Boni, and sampled the company’s latest product innovation: Barilla Microwaveable Meals – available nationally this month! The table awaits Chef LorenzoMY JUDY THE FOODIE
Making refreshing, easy dishes that utilize the fridge and freezer are the ideal choices to help beat the heat. To cool down, grabbing a popsicle or scooping out some ice cream have always been our defaulttreats.
RECIPES - MY JUDY THE FOODIE Featured Recipes Find the Perfect Recipe You can search for ingredients, categories, occasions, or dishes. Browse by Category Desserts Main Dishes Sides Appetizers Drinks Sauces Veggies Jewish NO BAKE STRAWBERRY RHUBARB PIE I’m trying to hold onto summer as long as possible. But, inevitably, when we get to the last two weeks in August, I sense fall breathing around the corner. Luckily the weather on the east coast has been picture perfect, 85 degree days with no humidity. I’ve NO BAKE CHOCOLATE PIE W/ COOL WHIP Thank you COOL WHIP for sponsoring this post. Join us on Facebook for inspiration and recipes for everyday treats. What you add makes it. #coolwhipmoms Growing up, my Grandma Sylvia was known in many different circles in Baltimore, simply as “the pie lady.” In the late 1950’s, she used to home bake deliciously fresh LEMON ORZO WITH ZUCCHINI AND TOMATOES I don’t remember ever eating Orzo as a child. But, I did find a recipe in Mom’s collection for this rice-shaped pasta (otherwise known as risoni). And, knowing that my kids LOVE rice and pasta independently, I sensed orzo would soon be a big hit and a regular on our dinner rotation. I BRUSSELS SPROUTS W/ BACON AND MAPLE SYRUP Brussels Sprouts with Bacon and Maple Syrup (adapted from craftzine.com) Ingredients: 1 1/4 lb Brussels sprouts; 1/4 cup diced center cut bacon, uncooked QUINOA AND CHIA SALAD Quinoa and Chia Salad. serves 4-6. Ingredients:. 4 cups water; 2 cups quinoa; 1/2 tsp salt; 1/4 cup chia seeds; 3 tbsp EVOO (Extra Virgin Olive Oil) 2 tablespoons balsamic vinegar THE NEW ATKINS COOKBOOK: 200 EASY NEW RECIPES Last week I attended the lunch event for the book launch The New Atkins For a New You Cookbook hosted by famed Chef Donatella Arpaia and Colette Heimowitz, VP of Nutrition and Education for Atkins. I must admit, I was definitely a bit skeptical supporting the Atkins brand, as my current impressions are still steeped in the controversy that swirled around in the early 1980’s when the diet WORLD'S BEST IRISH SODA BREAD This recipe is actually an annual re-post but, it’s one of the most requested recipes on the site! What’s a Jewish girl doing with her Mom’s Irish Soda Bread recipe? NOTHING. But, my mom does have an insane amount of generational recipes in the section I cataloged “Jewish Judy.” With Passover right around the INTRODUCING NEW BARILLA MICROWAVEABLE MEALS Yesterday afternoon I had the pleasure of attending a private luncheon at Scott Conant’s gorgeous culinary suite in Soho, hosted by the celebrated pasta brand, Barilla. We dined with Barilla’s renowned Executive Chef Lorenzo Boni, and sampled the company’s latest product innovation: Barilla Microwaveable Meals – available nationally this month! The table awaits Chef Lorenzo ABOUT ME - MY JUDY THE FOODIE My Name is Shari: I am a mother of two kids with moderately-limited palates and wife to a husband who eats to survive. My wedding china, after never-having-been-opened for 14 years, was put on Ebay and sold! I used to be a NYC carry-out junkie, a Fresh Direct “Chef’s TableMember,” and a
ABOUT JUDY - MY JUDY THE FOODIE It’s amazing how much about my mom’s life I learned through her death. I always knew Mom was a very private person. Yet, her funeral boasted myriad outsiders who were somehow touched by Mom; it was my window into her true depth of compassion for others, even during her DESSERTS - MY JUDY THE FOODIE My Judy the Foodie. From kitchen-clueless to comfortable cookone daughter's journey through memories and meals FRUIT & AVOCADO SMOOTHIE Smoothies have become our breakfast au choix in the mornings. They’re fun, beyond easy to make, and the whole family can participate. The best part of smoothie making is watching the most seemingly random ingredients blend together to make the most unusual flavorful drinks. Our new favorite appliance is our handy NutriBullet.We are able
THE NEW ATKINS COOKBOOK: 200 EASY NEW RECIPES Last week I attended the lunch event for the book launch The New Atkins For a New You Cookbook hosted by famed Chef Donatella Arpaia and Colette Heimowitz, VP of Nutrition and Education for Atkins. I must admit, I was definitely a bit skeptical supporting the Atkins brand, as my current impressions are still steeped in the controversy that swirled around in the early 1980’s when the diet WORLD'S BEST IRISH SODA BREAD This recipe is actually an annual re-post but, it’s one of the most requested recipes on the site! What’s a Jewish girl doing with her Mom’s Irish Soda Bread recipe? NOTHING. But, my mom does have an insane amount of generational recipes in the section I cataloged “Jewish Judy.” With Passover right around the MOM'S OLD FASHIONED RICE PUDDING Mom’s Old Fashioned Rice Pudding. Ingredients: 1-1/2 quarts milk (6 cups) 1/2 cup rice; 1/2 cup sugar; 2 eggs; 1 Tbsp. vanilla; Cinnamon; Instructions: In a medium saucepan, combine rice, milk and sugar and bring to a light boil, stirring often (I added a pinch of salt). SLOW COOKED DRUNKEN MEATBALLS I get recipe solicitations all the time on the blog. They might be advertising new product launches or they could be companies trying to plug a specific ingredient. I usually file these blind solicitations in a folder called, “recipes to try in the future.” And sadly, IHONEY BRAN BREAD
I’m on a bread roll since baking the Cinnamon Raisin Bread this past weekend. I was looking for one of Mom’s recipes that could utilize some of the honey we have piled up in our cabinet. We love honey in my household and it definitely helps that these products have been usedand endorsed by
PASSOVER: MANDEL BREAD I’m making Mandel Bread today, which, in Yiddish literally means twice- baked almond bread. It’s made by forming dough into a loaf, baking it, slicing the loaf into oblong cookies and baking again. Apparently these crunchy cookies were popular in Eastern Europe among Jews and merchants as a staple dessert that kept well. Mom’s recipe,MY JUDY THE FOODIE
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BANANA ICE CREAM
July 1, 2017 By sharib1 Comment
Making refreshing, easy dishes that utilize the fridge and freezer are the ideal choices to help beat the heat. To cool down, grabbing a popsicle or scooping out some ice cream have always been our default treats. What if you learned that you could make your own version of “ice cream” using JUST ONE INGREDIENT? No joke. All you need are some FROZEN bananas! Just place your frozen bananas in your blender, hit BLEND, and within 1 minute, you’ll have your version of Banana Ice cream. The consistency of your frozen banana treat … Filed Under: UncategorizedTagged With:
banana ice cream
, homemade
icecream , ice
cream , summer snacks1 Comment
CHILLED CUCUMBER SOUP June 24, 2017 By sharib1 Comment
When most people think of making a summer dish, soup probably doesn't immediately come to mind. Summer warrants cool and refreshing, not hot and comforting. Have you ever tried chilled soup? They're the most refreshing appetizer to any summer meal and they're simple to make. My mom was heralded for her Chilled Cucumber Soup. It always perked eye brows and taste buds whenever it was served. She usually whipped up a fresh batch before we went over someone's house for dinner. The Cuisinart would be humming as the cucumbers and yogurt … Filed Under: UncategorizedTagged With:
chilled soup ,
chilled soup recipe
, cucumber
soup , summer
, summer soup
1 Comment
BLACK BEAN POWER SALAD June 10, 2017 By sharibLeave a Comment
In two short weeks both of my kids will fly the coop and nestle themselves in the backwoods of Main for 7 weeks of sleepaway camp. Lucky for me, I still do love my husband and I still cherish our time together. I'm looking to these next few weeks as an opportunity to share quality time and experiences and conversation that are otherwise robbed from us when we're in the throws of parenthood. Additionally, I'm looking forward to some no bake recipes, and others that I know for certain, one or both of my kids might not eat. For a simple … Filed Under: Recipes, Sides
Tagged With:
BBQ salad , black beanrecipe , black
bean salad , no
bake , salad recipe
, summer
, summer salad
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MEMORIAL DAY WEEKEND RECIPES May 25, 2017 By sharibLeave a Comment
My favorite recipe roundup of the year is for Memorial Day Weekend. We know you want to fire up the grill this weekend and kick-off your summer with a smorgasbord of recipes that will quench your thirst and satiate your hunger. From sangria to salad to burgers, we've curated our summer blog favorites from the past six years of My Judy the Foodie. So, tighten your apron, get your spatulas ready, and bring on the FOOD (and drink): White Wine Sangria This sangria only takes about 5 minutes to make and it tastes so refreshing (I let it sit … Filed Under: UncategorizedTagged With:
BBQ Recipes ,
Memorial Day ,
Memorial Day BBQ
, Summer BBQ
, summer grill
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