Bush's beans to the US is this brand to Canada. How exciting are beans now? Now under the Heinz labe...
Bush's beans to the US is this brand to Canada. How exciting are beans now? Now under the Heinz label.
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Added: 914 days ago
Views: 350
http://www.vitalrecipe.com/ In this video, Betty demonstrates how to make Oven-browned
http://www.vitalrecipe.com/ In this video, Betty demonstrates how to make Oven-browned New Potatoes. I designed this recipe for the holidays, as an alternative to the conventional mashed potatoes. These potatoes are easy to make, and timing is not crucial for them when you are putting together a large dinner!
Ingredients:
new potatoes, fairly equally sized and peeled (Use as many as you need for your meal. I used 12 Baby Reds.)
salt, to taste
melted butter, enough to coat the potatoes
freshly ground black pepper
fine, dry breadcrumbs (enough to coat the potatoes)
In a large pot, place the peeled new potatoes. Cover with water, add desired amount of salt, and bring to a boil. (I used 1 teaspoon salt for 12 potatoes.) Cook, until done, about 15 to 20 minutes, depending on the size of the potatoes. (The potatoes should be fork-tender, not falling apart.) Remove from heat and drain. In a baking dish (appropriately sized), place your drained potatoes. Drizzle melted butter over the potatoes and turn to coat. (I used 3 tablespoons melted butter for 12 potatoes.) Grind some fresh black peppercorns over the top of the buttered potatoes. Place fine, dry breadcrumbs in a shallow dish. (I used 1/2 cup breadcrumbs for 12 potatoes.) Dip the buttered potatoes, one at a time, into the breadcrumbs, covering completely. You may go back and dip the coated potatoes in melted butter again and coat a second time with breadcrumbs. (This is not necessary, but makes a crisper, crunchier outside for the potatoes.) Place each coated potato back in your baking dish with the melted butter. When you have finished coating all of the potatoes, you may pour off any excess butter from the baking dish, which is now filled with breadcrumb-coated potatoes. Bake at 400 degrees F for 10 to 15 minutes, or until the outsides of the potatoes are crisp and golden. Remove from oven, and serve immediately! These are great as an accompaniment to any meal. They are already salted, peppered, and buttered, and the crunchy outside is attractive and tasty! I hope you enjoy this different way to serve potatoes with your meal! --Betty
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Added: 938 days ago
Views: 439
In this video, Betty demonstrates how to make fluffy and flavorful browned Butter M...
In this video, Betty demonstrates how to make fluffy and flavorful browned Butter Mashed Potatoes. These make a great accompaniment to almost any meal; with the extra flavor from the browned butter, they are extra special! Ingredients: ¾ cup butter (1 ½ sticks) 4 pounds potatoes, peeled and sliced into 3/8-inch slices. (I used Idaho potatoes, but you may use any potatoes that cook and mash well.) 3 teaspoons salt 1 ¼ cup milk 1 teaspoon lemon juice ¼ teaspoon white pepper Place ¾ cup butter in a heavy saucepan over medium heat. Cook, stirring constantly, until butter begins to turn golden brown—about 8 minutes. Immediately remove from heat and pour into a Pyrex glass measuring cup. The butter will become overbrowned if allowed to sit in the hot saucepan. Reserve about 2 tablespoons of the browned butter in a Pyrex custard cup for use as a topping for the mashed potatoes when they are done. Place 4 pounds of peeled and sliced potatoes into a large pot and cover with water. Add 2 teaspoons salt and place over medium heat. When the potatoes come to a boil, reduce the heat and boil 20 minutes, or until tender. Drain the potatoes, discarding the potato water. Let potatoes sit for a few minutes, so that they will dry out a bit. Meanwhile, stir 1 teaspoon lemon juice into 1 1/4 cup milk. Now, mash the potatoes with a potato masher to desired consistency. Add browned butter (except for the 2 reserved tablespoons), 1 teaspoon salt, ¼ teaspoon white pepper, and about 1 cup of the ...
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Added: 969 days ago
Views: 196
The recipe sent to me by Dianna "artofbrowneyedgirl" Probably the last in the "cake mixes" series. 1...
The recipe sent to me by Dianna "artofbrowneyedgirl" Probably the last in the "cake mixes" series. 1 package yellow cake mix (2 layer size) 1/2 cup chopped pecans 1 tsp ground cinnamon (I used 2 tsp) 1/4 tsp ground nutmeg (1 used 1/2 tsp) 3 eggs 1 can (18oz) vacuum-packed sweet potatoes or 2 medium sweet potatoes, cooked and mashed ( 1 3/4 cups) Mix all above ingredients in a large bowl, pour into a greased 9"x13" baking dish and bake at 350F 30 minutes or until toothpick inserted into the center comes out clean. Cool completely. browned butter icing: 1/3 cup butter 3 cups powdered sugar 1 1/2 tsp vanilla 1-2 tbsp milk Heat butter in a saucepan over medium heat until just light brown. Watch carefully because butter can brown then burn quickly. Remove saucepan from heat. Stir in powdered sugar, vanilla and 1 tbsp milk. Stir. Continue adding small amounts of milk until smooth and spreadable. Immediately spread over cake.
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Added: 941 days ago
Views: 219
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The pumpkin pie spice and browned butter glaze add wonderful flavors to this cookie...
The pumpkin pie spice and browned butter glaze add wonderful flavors to this cookie. Video by Virtutrix www.virtutrix.com
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Added: 632 days ago
Views: 88
browned butter enriches just about anything it touches with a warm, nutty richness....
browned butter enriches just about anything it touches with a warm, nutty richness. From fish to squash, Brussels sprouts, even frosting, browned butter makes even simple preparations seem extraordinary. Simply melt cubes of butter in a saucepan or skillet until it foams and then watch it carefully, agitating with a spoon or by swirling the pan, until it is a deep caramel color. Butter will move quickly from browned to burned, so be vigilant.
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Added: 1434 days ago
Views: 337
Video Recipe: Hash browned Potatoes
Video Recipe: Hash browned Potatoes
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Added: 1440 days ago
Views: 181
http://www.vitalrecipe.com In the last 2 videos we looked at how to make different kinds of chihwat,...
http://www.vitalrecipe.com In the last 2 videos we looked at how to make different kinds of chihwat, which means treats in Moroccan, we saw how to prepare a refreshing Strawberry lemonade and a delicious chicken mhencha, and now I am going to show you how to make a unique Moroccan sweet called Sellou or sfouf.
Sellou is made with browned flour, almonds, and sesame seeds. It is like an energy bar - In Morocco it is an essential dish during Ramadan where muslims fast. it is also served to women after childbrith to give them more strength.
Every family in MOrocco has their special way of making sellou, some prefer it dry, others buttery, some fine and others crunchy. and they adjust the amounts of ingredients and spices to their taste. So today I am going to show you how to make the traditional recipe, but I am also sharing with you my 2 secret ingredients that make my sellou special! so if you choose to use them, I garantee that people taste and say "there is seomthing that makes it different and special!" - well, dont tell what it is!
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Added: 671 days ago
Views: 627
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www.lightscameracook.com Recipe COUSCOUS: 2 tablespoons butter 1 cup uncooked couscous 1 (14-ounce) ...
www.lightscameracook.com Recipe COUSCOUS: 2 tablespoons butter 1 cup uncooked couscous 1 (14-ounce) can fat-free, less-sodium chicken broth 1/2 cup coarsely chopped orange sections 2T orange Zest 3 tablespoons chopped fresh parsley 1/4-teaspoon salt TILAPIA: 1/4-teaspoon salt 1/2-teaspoon coriander seeds 1/2 teaspoon black peppercorns Dash of ground red pepper 4 (6-ounce) Tilapia fillets To prepare couscous, melt butter in a large stainless steel skillet over medium-high heat. When the butter is lightly browned, add couscous; cook 1 minute, stirring constantly. Remove from heat. Bring broth to a boil in a medium saucepan over high heat. Gradually add broth to couscous mixture in pan; cover and let stand 5 minutes. Fluff with a fork. Stir in oranges, zest, parsley, and 1/4-teaspoon salt. To prepare Tilapia, place 1/4-teaspoon salt, coriander, peppercorns, and red pepper in a spice or coffee grinder, and process until finely ground. Rub spice mixture evenly over fish. Heat a grill pan over medium-high heat. Brush pan with a little olive oil. Arrange fillets in pan; cook 2 minutes. Turn fillets over; cook 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with couscous. Wine Suggestion: Sauvignon Blanc or Pinot Grigio
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Added: 1174 days ago
Views: 316
Beef and Veggie Hot Wrap Ingredients: -Ground Beef browned with onion, garlic chunk...
Beef and Veggie Hot Wrap Ingredients: -Ground Beef browned with onion, garlic chunks, and crushed garlic. -Salt, Black Pepper, No Salt Seasoning, and Garlic Powder. -Peanut Sauce, Ketchup, Green Pepper Tabasco Sauce, Cayenne Pepper Sauce, Chili Powder, Vegetable Juice. -Celery, Tomatoes, Jalapeno Peppers, Grilled Sweet Piquillo Peppers, Spinach, and Cilantro. Placed in a wrap, and served with pickles. Enjoy
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Added: 816 days ago
Views: 306
http://vitalrecipe.com/
In this video, Betty demonstrates how to make Tarragon Beef Tenderloin Fi...
http://vitalrecipe.com/
In this video, Betty demonstrates how to make Tarragon Beef Tenderloin Filets. These are bacon-wrapped filets of beef tenderloin that are marinated in a flavorful sauce and then broiled in an oven to desired doneness. You may grill them on an outdoor grill or sauté them in a saucepan—delicious done in any of these ways!
Ingredients:
(2) 6-oz. bacon-wrapped beef tenderloin filets
¼ cup apple juice
2 tablespoons soy sauce
1 teaspoon fresh tarragon (You may use 1/3 teaspoon dried tarragon.)
broiler pan, lined with aluminum foil, and with the top covered with foil and slits cut in top
sprigs of tarragon for garnish, optional
Place (2) 6-oz. bacon-wrapped beef tenderloin filets in a heavy duty, gallon-sized zip-lock plastic bag. Add ¼ cup apple juice, 2 tablespoons soy sauce, and 1 teaspoon of fresh tarragon. Seal the bag tightly and work the liquid into the filets the best you can. Set the bag in a small dish and marinate in the refrigerator for at least 3 hours. Remove beef tenderloin filets from bag and place on a broiler pan (prepared with foil). Broil about 6 inches from heat, with oven door slightly open about 8 minutes on each side, or to desired degree of doneness. Place on a nice platter and garnish with sprigs of tarragon, if desired. I served these Tarragon Beef Filets with Tomato and Lettuce Salad with Green Goddess Dressing, browned Butter Mashed Potatoes, Ale-9-1 Cake with Ale-8-1 Frosting—plus a glass of iced tea! It is a great combination of flavors and textures. I hope you enjoy the meal! --Betty ♥♥♥♥♥
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Added: 998 days ago
Views: 477
http://vitalrecipe.com/. This recipe can be made with any mild white
fish you can find. It is very ...
http://vitalrecipe.com/. This recipe can be made with any mild white
fish you can find. It is very easy and tasty. Enjoy!
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Added: 873 days ago
Views: 202
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In this video, Betty demonstrates how to make Quick and Easy Spanish Rice. This recipe was sent to b...
In this video, Betty demonstrates how to make Quick and Easy Spanish Rice. This recipe was sent to bettyskitchen by Liz1060. It tastes great, and is a wonderful accompaniment for a Mexican dinner. Thanks, Liz! Ingredients: 2 cups water ½ cup of your favorite slasa (For a richer flavor, you may add more salsa.) ½ teaspoon salt 1 tablespoon vegetable oil 1 cup white rice Put 2 cups of water, ½ cup (or more) of your favorite salsa, and ½ teaspoon salt into a large saucepan and bring to a boil. In the meantime, heat 1 tablespoon vegetable oil in a skillet, add 1 cup of white rice, and brown well, stirring constantly as it begins to brown. Pour the browned rice into the boiling mixture. Cover, reduce heat to low, and cook for 20 minutes. Spoon out into a nice serving bowl and serve immediately. YUM! Thanks, Liz, for a quick and great-tasting accompaniment for a Mexican dinner. I hope everyone enjoys Liz's Quick and Easy Spanish Rice! Love, Betty :)
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Added: 371 days ago
Views: 69
Here it is come along come along, the latest Cooking With Chris, an easy lemon pepper stir fry with ...
Here it is come along come along, the latest Cooking With Chris, an easy lemon pepper stir fry with brown rice, its healthy and a great lunch or dinner TELL ME WHAT YA THINK LEAVE A COMMENT OR LEAVE A VIDEO RESPONSE Ingredients Chicken Brown Rice Lemon Pepper Sauce Stir Fry Veggies Come Join Me on Facebook @ www.facebook.com
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Added: 757 days ago
Views: 201
This has to be the easier dish EVER to make for your holiday meal. Make it the day before, then just...
This has to be the easier dish EVER to make for your holiday meal. Make it the day before, then just pop it in the oven to bake when you're ready. Family and friends of all ages ooh & aah when they see the melty marshmallows, golden brown, just begging to be eaten. They attract everyone, hiding the delicate & delicious taste of sweetened yams underneath. This is truly an easy & delicious holiday attraction! Online Recipes: www.TwoOldCrabs.com Produced By GoodNight Grammy Stories for Children www.GoodNightGrammy.com
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Added: 578 days ago
Views: 82
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