Seasonal vegetables stir-fried in a savory sauce

Vegetable Stir Fry

Judice Inn Hamburger

Crispy chicken wings tossed in your choice of sauce

Chicken Wings

Spaghetti with creamy sauce, pancetta, and parmesan.

Pasta Carbonara

Breaded chicken breast with marinara sauce and cheese

Chicken Parmesan

Classic Italian pasta dish with meat sauce

Spaghetti Bolognese

Beef Burger

Juicy ribeye steak cooked to your liking, served with mashed potatoes.

Ribeye Steak

Margherita Pizza

Margarita

Rich chocolate cake with a molten center.

Chocolate Cake

Fried calamari served with a spicy marinara sauce.

Calamari

Chocolate Lava Cake

Pasta Primavera

Romaine lettuce, croutons, and Caesar dressing

Caesar Salad

Pina Colada

Pasta with creamy sauce, pancetta, and parmesan

Spaghetti Carbonara

Tiramisu

Garlic Bread

A classic cocktail with vodka, triple sec, cranberry juice, and lime.

Cosmopolitan

Chocolate Fondant

Refreshing cocktail with mint, lime, and rum.

Mojito

Classic cheesecake with a buttery biscuit base.

Cheesecake

Juicy steak served with fries and a side salad.

Steak Frites

Wash and chop the bell peppers, broccoli, carrots, snap peas, and zucchini into bite-sized pieces.

Chop the Vegetables

In a small bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, cornstarch, and water. Mix well until cornstarch is dissolved.

Prepare the Sauce

In a large skillet or wok, heat olive oil over medium-high heat.

Heat the Oil

Add the chopped vegetables to the skillet. Stir-fry for about 5-7 minutes or until vegetables are tender but still crisp.

Stir-Fry the Vegetables

Pour the prepared sauce over the vegetables and stir well. Cook for an additional 2-3 minutes until the sauce thickens.

Add the Sauce

Season with salt and pepper to taste. Sprinkle sesame seeds on top before serving. Serve hot.

Season and Serve

Bell Peppers

Broccoli

Carrots

Snap Peas

Zucchini

Soy Sauce

Sesame Oil

Garlic, minced

Ginger, grated

Cornstarch

Water

Olive Oil

Sesame Seeds

Salt

Pepper

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined. Divide the mixture into 4 equal portions and shape each portion into a patty about 3/4 inch thick.

Form the Patties

Place the formed patties on a plate and cover with plastic wrap. Refrigerate for at least 30 minutes to allow them to firm up.

Chill the Patties

Preheat your grill or a skillet over medium-high heat.

Preheat the Grill

Once preheated, place the patties on the grill or skillet. Cook for about 4-5 minutes on one side until browned. Flip the patties and add a slice of cheddar cheese to each. Cook for another 3-4 minutes until the cheese is melted and the patties are cooked to your desired doneness.

Cook the Patties

While the patties are cooking, melt the butter in a small pan over medium heat. Cut the hamburger buns in half and place them cut-side down in the pan. Toast until golden brown.

Toast the Buns

On the bottom half of each toasted bun, place a lettuce leaf, followed by a cooked patty with melted cheese, a slice of tomato, pickles, and your choice of ketchup and mustard. Top with the other half of the bun.

Build the Burger

Ground beef (80/20)

Black pepper

Garlic powder

Onion powder

Hamburger buns

Butter

Cheddar cheese slices

Lettuce leaves

Tomato

Pickles

Ketchup

Mustard

Preheat your oven to 425°F (220°C). This high temperature will help achieve crispy wings.

Preheat the Oven

In a large bowl, combine the chicken wings, baking powder, salt, black pepper, garlic powder, and onion powder. Toss until the wings are evenly coated.

Prepare the Chicken Wings

Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the chicken wings in a single layer on the rack, ensuring they are not touching.

Arrange on Baking Sheet

Bake the chicken wings in the preheated oven for 40-45 minutes, flipping them halfway through, until they are golden and crispy.

Bake the Wings

Once the wings are done baking, remove them from the oven and place them in a large bowl. Add your chosen sauce and toss until evenly coated.

Toss in Sauce

Serve the wings immediately, garnished with chopped parsley or celery sticks if desired.

Serve

chicken wings

baking powder

salt

black pepper

garlic powder

onion powder

hot sauce

bbq sauce

teriyaki sauce

honey garlic sauce

In a large pot, bring salted water to a rolling boil.

Boil Water

Add the spaghetti to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente.

Cook Spaghetti

Before draining, reserve about 1 cup of pasta cooking water.

Reserve Pasta Water

Drain Pasta

In a large skillet over medium heat, add the pancetta and cook until crispy, about 4-5 minutes. Remove from heat.

Cook Pancetta

In a bowl, whisk together the egg yolks, grated Parmesan cheese, and black pepper until well combined.

Mix Egg Yolks and Cheese

Add the drained spaghetti to the skillet with pancetta, tossing to combine.

Combine Pasta and Pancetta

Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.

Add Egg Mixture

Taste and adjust seasoning with salt and additional black pepper as needed.

Season

Serve immediately, garnished with fresh parsley and additional grated Parmesan if desired.

Garnish and Serve

Spaghetti

Pancetta

Egg yolks

Parmesan cheese

Fresh parsley

Preheat your oven to 375°F (190°C). Start by seasoning the chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

Set up a breading station with three shallow bowls. In the first bowl, place the flour; in the second, beat the eggs; and in the third, combine the breadcrumbs and grated Parmesan cheese.

Breading Process

Dredge each chicken breast in the flour, shaking off the excess. Dip into the beaten eggs and finally coat with the breadcrumb and Parmesan mixture, pressing to adhere.

Coat the Chicken

In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken breasts and fry for about 4-5 minutes on each side, or until golden brown and cooked through.

Fry the Chicken

Once the chicken is cooked, place it on a baking sheet. Spoon marinara sauce over each chicken breast and sprinkle with shredded mozzarella cheese.

Assemble the Dish

Transfer the baking sheet to the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven, garnish with fresh basil if desired, and serve hot with pasta or a side salad.

Chicken breasts

All-purpose flour

Eggs

Breadcrumbs

Parmesan cheese (grated)

Olive oil

Marinara sauce

Mozzarella cheese (shredded)

Fresh basil (optional)

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.

Sauté the Vegetables

Add the ground beef to the pan and cook until browned, breaking it apart with a wooden spoon. This should take about 8-10 minutes.

Brown the Meat

Stir in the canned tomatoes, tomato paste, red wine, dried oregano, salt, and black pepper. Mix all the ingredients well.

Combine Ingredients

Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook uncovered for 30-40 minutes, stirring occasionally until the sauce thickens.

Simmer the Sauce

In a large pot, bring salted water to a boil.

Add 400 grams of spaghetti to the boiling water. Cook according to package instructions (usually about 8-10 minutes) until al dente.

Cook the Spaghetti

Once cooked, reserve a cup of pasta water, then drain the spaghetti in a colander.

Drain the Pasta

Add the drained spaghetti to the Bolognese sauce. Toss well to combine, adding reserved pasta water as needed to loosen the sauce.

Combine Pasta and Sauce

Serve the spaghetti Bolognese hot, garnished with freshly grated Parmesan cheese and basil leaves.

Plate and Garnish

Ground beef

Onion

Garlic

Carrot

Celery stalk

Canned tomatoes

Tomato paste

Red wine

Dried oregano

Fresh basil leaves

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined, being careful not to overwork the meat.

Prepare the patties

Divide the beef mixture into two equal portions and shape them into burger patties, about ¾ inch thick.

Form the patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium doneness. If using cheese, place a slice on each patty during the last minute of cooking to allow it to melt.

Cook the patties

Wash and dry the lettuce leaves. Slice the tomato into thick slices.

Prepare the toppings

Toast the burger buns lightly, if desired. Place a lettuce leaf on the bottom half of each bun, followed by the burger patty, tomato slice, pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the burger

Peel and cut the potatoes into thin strips to form fries.

Prepare the potatoes

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the oil

Carefully add the potato strips to the hot oil in batches. Fry until they are golden brown and crispy, about 5-7 minutes. Remove the fries and place them on paper towels to drain excess oil. Season with salt to taste.