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Chinese Culinary Competition

The International Chinese Culinary Competition is an annual culinary event dedicated to traditional ... (more)

Added: 134 days ago

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" MUTANJAN "

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Added: 135 days ago

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Sweet and Sour Tofu Recipe

View full recipe at http://vitalrecipe.com Learn how to make Sweet and Sour Tofu Recipe. (more)

Added: 135 days ago

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Cappuccino milkshake - college r...

Cappuccino milkshake - college recipe

http://vitalrecipe.com For those of you who spend hours bent over books, here's the college recipes... (more)

Added: 135 days ago

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Chocolate Brownie (Eggless & Veg...

Chocolate Brownie (Eggless & Vegan) Recipe

http://vitalrecipe.com Learn how to make Chocolate Brownie (Eggless & Vegan) Recipe (more)

Added: 135 days ago

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Sliced steak - recipe

http://vitalrecipe.com/ Sonia reveals the secrets of cooking the sliced steak, a classic main cours... (more)

Added: 135 days ago

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Pasta salad with eggplants and s...

Pasta salad with eggplants and sun-dried tomatoes - quick recipe

http://vitalrecipe.com Another express summer recipe by Deb, using typical Mediterranean ingredient... (more)

Added: 135 days ago

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Moong Dal Vadas ( Bhajia, Pakora...

Moong Dal Vadas ( Bhajia, Pakoras, Lentil Fritters) Recipe

View full recipe at: http://vitalrecipe.com Learn how to make Moong Dal Vadas ( Bhajia, Pakoras, ... (more)

Added: 137 days ago

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Festive Black Bean Salad

http://vitalrecipe.com In this video, Betty demonstrates how to make a Festive Black Bean Salad. T... (more)

Added: 141 days ago

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Deep Fried Green and Ripe Tomato...

Deep Fried Green and Ripe Tomatoes

http://vitalrecipe.com In this video, Betty demonstrates how to make Deep-Fried Green and Ripe Toma... http://vitalrecipe.com In this video, Betty demonstrates how to make Deep-Fried Green and Ripe Tomatoes. bettyskitchen already has a video on making Fried Green Tomatoes, browned in a skillet, which you may prefer. This recipe has a different coating and the tomatoes are deep-fried. Also, I have included ripe tomatoes, along with the green tomatoes. Ingredients: 2 medium-sized green tomatoes and 2 medium-sized ripe tomatoes, washed and dried 1 cup flour (You may use all-purpose or self-rising.) 2 eggs, well beaten freshly ground sea salt, to taste freshly ground black pepper, to taste 1 cup panko bread crumbs 1 cup cracker crumbs (I used Ritz crackers; you may use any crackers that you like.) sprinkling of ground red pepper, very light (optional) 1 inch of oil in an appropriately-sized pot for deep-frying (I used peanut oil.) lettuce, for garnish remoulade sauce, to accompany (You will find a recipe for Dill Pickle Remoulade Sauce in bettyskitchen.) Slice the washed and dried green and ripe tomatoes into 3/8-inch slices, horizontally. Set aside. In a pie plate, spread out 1 cup flour and set aside. Place 2 well-beaten eggs in a small, deep bowl and season them with freshly ground sea salt and freshly ground black pepper. Set aside. In a pie plate, mix 1 cup panko bread crumbs and 1 cup cracker crumbs and set aside. Now, start coating your tomato slices: Dip a tomato slice into flour (to cover), then into seasoned beaten eggs, and finally into bread and cracker crumb mixture. Place coated tomato slice on a platter. Repeat, until all tomato slices are similarly coated. Sprinkle the platter with a slight amount of ground red pepper, if desired. Heat 1 inch of oil to 350 degrees (F) in a pot on the stove. Use tongs to place tomato slices gently into the hot oil, about 4 at a time. Fry until tomato slices are light brown. Remove from oil and place on a platter that is covered with paper toweling to drain. Continue deep-frying coated tomato slices, until all tomato slices are fried and drained. Line a serving dish with fresh lettuce and place deep-fried tomatoes on top of lettuce. To serve, place lettuce on a salad plate, and cover it with 2 or 3 deep-fried tomatoes. Spoon some remoulade sauce on the side for dipping. This is a beautiful Southern accompaniment that goes with almost any meal! I hope you enjoy it! --Betty ♥ (more)

Added: 141 days ago

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Brown Sugar Peach Flambe

http://vitalrecipe.com In this video, Betty demonstrates how to make Peach Flambe. This recipe fea... (more)

Added: 141 days ago

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Special Occasion Chicken Piccata

http://vitalrecipe.com In this video, Betty demonstrates how to make Special Occasion Chicken Picca... http://vitalrecipe.com In this video, Betty demonstrates how to make Special Occasion Chicken Piccata. This entrée has crispy fried chicken breasts, topped with a lemon-flavored gravy and surrounded by penne pasta. I made this dish to celebrate the birthday of one of my good friends on YouTube, Dr Johnny P LoveTrain. His birthday is June 25. I hope you get a chance to hop over to his channel and wish him a "Happy Birthday!" His user ID is FBCDJ1620am. Thanks! Ingredients: 1 egg, well beaten 1 tablespoon lemon juice 4 boneless, skinless, uncooked chicken breasts ½ cup self-rising flour (You may use all-purpose flour.) dash of salt dash of ground black pepper dash of garlic powder 3 tablespoons butter 2 tablespoons extra virgin olive oil 8 ounces penne pasta 1 teaspoon salt ½ cup hot water 2 teaspoons chicken bouillon granules (If you can't find this ingredient, replace this and the hot water with 2/3 cup chicken broth.) 2 tablespoons lemon juice 3 tablespoons butter, melted 1 tablespoon fresh chopped parsley ½ cup freshly shredded Parmesan cheese lemon slices, for garnish Cut any excess fat from chicken breasts and pound them slightly for tenderization and to make them flatter. Set aside. In a small bowl, combine 1 well-beaten egg with 1 tablespoon lemon juice. Set aside. In a gallon-sized Zip-lock bag, combine ½ cup self-rising flour, a dash of salt, a dash of ground black pepper, and a dash of garlic powder. Shake the Zip-lock bag until flour mixture is well combined. Set aside. Melt 3 tablespoons butter in a heavy skillet and add 2 tablespoons extra virgin olive oil. Heat oil, while coating pieces of chicken. To coat each chicken breast, dip it in the egg-lemon juice mixture and then place it in the Zip-lock bag of seasoned flour. Shake until chicken is coated. Place each chicken breast into the heated oil. The oil should be hot enough for the chicken to sizzle. Place all 4 pieces of coated chicken flat in the bottom of the skillet. Cook chicken about 5 minutes on each side, or until done. Check to make sure the meat is white, with *no* pink showing. Remove chicken from the pan and place on a tray, and keep warm by covering with aluminum foil. Before returning to the skillet to make a sauce, begin making your penne pasta. Place 8 ounces of uncooked penne pasta into a large pot of boiling water that has been salted with 1 teaspoon salt. Cook, according to package directions, about 11 minutes, and then drain and keep warm by covering with aluminum foil, if needed. Meanwhile, combine ½ cup hot water, 2 teaspoon chicken bouillon granules, and 2 tablespoons lemon juice in a small bowl. Add bouillon mixture to skillet, stirring to incorporate drippings from the fried chicken breasts. Bring to a boil and cook over high heat about 3 minutes. The mixture will thicken and reduce to about ¼ cup. Set aside. Add 3 tablespoons melted butter and 1 tablespoon fresh chopped parsley to your hot, cooked penne pasta. Now, assemble your Chicken Piccata: Place the 4 crisp and hot chicken breasts in the center of a large platter. Spoon the sauce from the skillet over the top. Arrange your butter-parsley coated penne pasta in a ring around the outside of the saucy chicken breasts, and sprinkle the penne pasta with ½ cup freshly grated Parmesan cheese. Arrange lemon slices over your finished Chicken Piccata. This is a tasty dish that I hope you will all enjoy! Happy Birthday, Dr Johnny P LoveTrain! --Betty ♥♥♥♥♥ (more)

Added: 142 days ago

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Beef and Cheese Tacos

http://vitalrecipe.com In this video, Betty demonstrates how to make Beef and Cheese Tacos. These ... http://vitalrecipe.com In this video, Betty demonstrates how to make Beef and Cheese Tacos. These tacos are composed of crisp taco shells filled with a picante-flavored meat sauce, covered by a blend of cheese and sour cream, and then topped with lettuce and tomato, served with assorted side accompaniments. YUM! Ingredients: 1 pound lean ground beef ½ large green bell pepper, chopped 8-oz. jar picante sauce (or use 8-oz. homemade Perky Picante Sauce from bettyskitchen) 1/3 cup plain yogurt (You may substitute 1/3 cup mayonnaise, if you prefer.) 8-oz. container sour cream 1 cup shredded sharp Cheddar cheese shredded lettuce and chopped tomatoes for toppings sour cream with pickled jalapeno slices and guacamole for accompaniments (You will find a recipe for South of the Border Guacamole in bettyskitchen.) 12 fresh yellow corn taco shells In a large skillet over medium-high heat, brown 1 pound ground beef and ½ chopped large green pepper, until beef is crumbly and no longer pink. Remove from heat and drain any excess fat. Stir in 8-oz. picante sauce and set aside. In a medium-sized bowl, stir together 1/3 cup plain yogurt, an 8-oz. container of sour cream, and 1 cup shredded Cheddar cheese and set aside. Now, fill your taco shells as follows: place 1/12 of the meat and green pepper mixture in the bottom of a taco shell. Spoon 1/12 of the cheese and sour cream mixture over the top. Place in a shallow baking pan, upright. Use a nonstick pan, or spray the pan with cooking oil spray. Continue filling the taco shells until all 12 of them are filled, and the meat and green pepper mixture and the cheese and sour cream mixture are completely used. Place aluminum foil over the pan of tacos to prevent the tops from over-browning. Bake at 375 degrees (F) for 10 to 15 minutes, and then remove the aluminum foil and bake or broil about 5 minutes longer, until lightly browned. (You should check the tacos while they are in the oven to make sure they don't get over-done.) Remove from oven, and serve tacos immediately. These tacos are nice when served on a plate containing shredded lettuce and chopped tomatoes, which can be used as toppings for the tacos. Sour cream with pickled jalapenos and guacamole are great accompaniments. You can also serve any leftover picante sauce alongside. I hope you enjoy these Beef and Cheese Tacos! Love... (more)

Added: 142 days ago

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Purpose Chocolate Frosting

http://vitalrecipe.com In this video, Betty demonstrates how to make All-Purpose Chocolate Frosting... (more)

Added: 142 days ago

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