O Poderoso T-Bone Angus Ventura Prime da Frigo Central feito com o delicioso Sal de...
O Poderoso T-Bone Angus Ventura Prime da Frigo Central feito com o delicioso Sal de Bacon e coberto na manteiga! Vai perder essa? Veja a receita abaixo: Aces...
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Added: 0 days ago
Views: 1
O sonho de todo churrasco é contar com carnes de primeira qualidade e para isso a Frigo Central nos...
O sonho de todo churrasco é contar com carnes de primeira qualidade e para isso a Frigo Central nos enviou uma maravilhosa Bisteca de carne Angus! confira a ...
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Added: 14 days ago
Views: 6
http://anasandfriends.com/secret-recipes.php - I'm sorry if the video does not match the title. visi...
http://anasandfriends.com/secret-recipes.php - I'm sorry if the video does not match the title. visit here if you want to know more about More Recipes http:/...
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Added: 20 days ago
Views: 16
http://anasandfriends.com/secret-recipes.php - I'm sorry if the video does not match the title. visi...
http://anasandfriends.com/secret-recipes.php - I'm sorry if the video does not match the title. visit here if you want to know more about More Recipes http:/...
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Added: 20 days ago
Views: 8
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Video for people with visual disabilities. Please enable Closed Captions [CC] to enhance this video....
Video for people with visual disabilities. Please enable Closed Captions [CC] to enhance this video. Food and Beverage Industries, Fried Chicken Franchises.
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Added: 29 days ago
Views: 2
In this video, Betty demonstrates how to make Honey Mustard Dipping Sauce/Salad Dressing. This is a ...
In this video, Betty demonstrates how to make Honey Mustard Dipping Sauce/Salad Dressing. This is a great dipping sauce for chicken tenders or nuggets and is also great for other meats and vegetables. The sauce adds a lot of flavor to green, leafy salads, as well. Ingredients: ¾ cup mayonnaise ¼ cup prepared yellow mustard ¼ cup honey ¼ cup finely grated onion a sprinkle of hot sauce, to taste a sprinkle of Worcestershire sauce, to taste pinch of celery seed In a medium-sized bowl, place ¾ cup mayonnaise, ¼ cup prepared yellow mustard, ¼ cup honey, ¼ cup finely grated onion, a sprinkle of hot sauce, a sprinkle of Worcestershire sauce, and a pinch of celery seed. Mix until well blended and pour into a serving dish or cruet. Cover and chill until ready to serve. This is a delicious sauce that can be used for various purposes. I will be making a recipe in the near future that uses the Honey Mustard Sauce. Enjoy! --Betty :)
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Added: 260 days ago
Views: 178
In this video, Betty demonstrates how to make a Black Tie Mousse Cake. This demonstration was reques...
In this video, Betty demonstrates how to make a Black Tie Mousse Cake. This demonstration was requested by one of my viewers, SweetDementedAlice. I obtained the link to this particular version of the cake, which was placed on cooks.com in 2009 by baylor_gal (Adrienne). This is a wonderful cake; it has reportedly been served at Olive Garden Restaurant. Here is a link to the recipe that I followed as faithfully as I could: www.food.com Here is a print copy of the recipe from that link: *the Real* Black Tie Mousse Cake by Olive Garden by baylor_gal Added to cooks.com September 28, 2009 | Recipe #392181 baylor_gal's Note: This is IT. The real deal. Very time consuming, but WORTH IT. Delicious and decadent, this is a four-layer chocolate mousse cake. Ingredients: BOTTOM LAYER 1 (18 ounce) box of ordinary cake mix (devil's food) SECOND LAYER 1 teaspoon knox unflavored gelatin 1 tablespoon cold water 2 tablespoons boiling water 4 ounces semi-sweet chocolate chips 4 ounces cream cheese, cubed 3/4 cup heavy cream 1/2 teaspoon granulated sugar THIRD LAYER 3 egg yolks 1/4 cup granulated sugar 3 tablespoons flour 1 teaspoon knox unflavored gelatin 1 3/4 cups heavy cream 1 teaspoon vanilla extract FOURTH LAYER 1 1/2 cups heavy cream 2 tablespoons butter 18 ounces semi-sweet chocolate chips 1/2 cup white chocolate chips (optional) Directions: 1 There are FOUR layers to make: 2 BOTTOM LAYER (cake): 3 Bake according to directions on box using 2 round pans, then cool. Once cooled, use the ...
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Added: 262 days ago
Views: 63
Here are some bloopers that occurred in bettyskitchen during the past couple of months. I hope you e...
Here are some bloopers that occurred in bettyskitchen during the past couple of months. I hope you enjoy them! --Betty :)
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Added: 264 days ago
Views: 75
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In this video, Betty demonstrates how to make a Grilled Club Sandwich, using a George Foreman Grill....
In this video, Betty demonstrates how to make a Grilled Club Sandwich, using a George Foreman Grill. The sandwich has the standard elements of a club sandwich (except for lettuce), and it is grilled like a Panini or pressed sandwich. Ingredients (for 1 sandwich): 2 slices of bread (I used 100% whole wheat bread.) Mayonnaise, as desired 1 slice white cheddar cheese (You may choose any cheese you like.) 2 thin slices tomato 2 thin slices deli ham 2 thin slices deli roast turkey 2 crisp slices bacon, cut into halves or thirds Softened butter, as needed for spreading the outside of the sandwich On a plate, spread one side of each of 2 slices of bread with desired amount of mayonnaise. On 1 piece of bread place 2 thin slices tomato on top of mayonnaise, followed by 1 slice of white cheddar cheese, 2 slices crisp bacon, 2 thin slices deli ham, and 2 thin slices deli roast turkey. Place other slice of bread on top, with mayonnaise coating down. Use a knife to spread butter on top and bottom slices of assembled sandwich. Place in a preheated George Foreman Grill (or other similar cooking appliance), closing the lid. Cook for about 5 minutes, until bread is browned and cheese is melted. Remove from grill and place on a serving plate. Serve with a leaf of romaine lettuce on the side to complete the Grilled Club Sandwich. This is not a "new" recipe, but I thought you might enjoy seeing a sandwich prepared on the George Foreman Grill! Have a beautiful day! --Betty :)
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Added: 266 days ago
Views: 48
In this video, Betty demonstrates how to make Butter Crunch Toffee. This type of toffee is not tradi...
In this video, Betty demonstrates how to make Butter Crunch Toffee. This type of toffee is not traditional English toffee and does not have the same characteristics as a "Heath Bar," but it is buttery, crunchy, and delicious! Ingredients: 2 ¼ cups sugar ¾ cup butter, melted ½ cup water 1 cup sliced almonds cooking oil spray 2 cups semi-sweet chocolate chips 1 teaspoon vegetable oil Place 2 ¼ cups sugar, ¾ cup melted butter, and ½ cup water in medium pot over medium heat and cook, stirring with a wooden spoon. When the boiling mixture reaches 290 degrees (F) on a candy thermometer, add 1 cup sliced almonds and continue cooking until the mixture is at 310 degrees (F). Pour into a greased, preheated pan. (I turn my oven to 200 degrees (F), place an oil-sprayed pan inside, and turn the oven off while I am making the candy.) In a small pot, melt 2 cups semi-sweet chocolate chips with 1 teaspoon vegetable oil. Spread the melted chocolate mixture over the top of the warm toffee. Cool and break into pieces. The pieces will be irregularly shaped, but will look nice on a serving plate. This type of toffee is buttery and crunchy—not as hard as traditional English toffee. Enjoy!!! --Betty :)
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Added: 268 days ago
Views: 65
In this video, Betty demonstrates how to make Asian Lettuce Salad. This is green, leafy salad that i...
In this video, Betty demonstrates how to make Asian Lettuce Salad. This is green, leafy salad that is loaded with goodies like Mandarin orange segments and chow mein noodles. Ingredients: about 3 cups rinsed and dried romaine lettuce, torn in bite-size pieces about 3 cups rinsed and dried red leaf lettuce, torn in bite-size pieces ½ cup sliced green onion ¼ cup to ½ cup chopped dry roasted macadamia nuts (You may substitute chopped pecans, almonds, or cashews.) 11-ounce can Mandarin orange segments, drained 1 cup (or more) chow mein noodles Poppy Seed Dressing (The recipe for Poppy Seed Dressing is available in bettyskitchen; you may use another dressing, if you prefer.) Prepare romaine and red leaf lettuce and place in large salad bowl. Add ½ cup sliced green onion, ¼ cup to ½ cup chopped dry roasted macadamia nuts, an 11-ounce can drained mandarin orange segments, and 1 cup (or more) chow mein noodles. Toss gently, until ingredients are evenly distributed. Serve immediately. To serve, place a generous serving on a salad plate and drizzle Poppy Seed Dressing over the top. If you plan to serve this later, do not add the chow mein noodles until serving time; otherwise, they will become limp. Just cover the salad bowl with plastic wrap and, at serving time, add chow mein noodles and toss. This is a delightful, light salad that I hope you will enjoy! --Betty :)
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Added: 270 days ago
Views: 48
In this video, Betty demonstrates how to make White Cheddar Mornay Sauce/Spread. This sauce is great...
In this video, Betty demonstrates how to make White Cheddar Mornay Sauce/Spread. This sauce is great over an open-faced sandwich, such as a Hot Brown Sandwich or in the form of a spread for a deli sandwich. Ingredients: 4 tablespoons butter 4 tablespoons all-purpose flour 2 cups milk for spread (for a lighter sauce, use 4 cups milk) ½ cup to 1 cup shredded white cheddar cheese (1/2 cup makes a mild sauce, while 1 cup makes the sauce tastier.) Salt and pepper to taste In a medium saucepan, melt butter and slowly whisk in flour until combined and it forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk milk into the roux and cook over medium heat until the milk begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in white cheddar cheese until the Mornay sauce is smooth. Add salt and pepper to taste. Let sit at room temperature or refrigerate before using as a sauce/spread for a sandwich. Refrigerate leftover sauce/spread. I will be providing a sandwich using this White Cheddar Mornay Sauce/Spread in the next upload. --Betty :)
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Added: 278 days ago
Views: 44
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In this video, Betty and her family visit Wallace Station Restaurant in Versailles, Kentu
In this video, Betty and her family visit Wallace Station Restaurant in Versailles, Kentucky for lunch. This restaurant serves a hamburger, "The Big Brown," which Guy Fieri showed on his Food Network Show and declared it as one of his 5 favorite hamburgers. We ordered the Big Brown, as well as other delicious sandwiches and came home with three of their giant cookies!
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Added: 280 days ago
Views: 50
In this video, Betty demonstrates how to make Rocky Road Fudge Bars. This recipe is a favorite of my...
In this video, Betty demonstrates how to make Rocky Road Fudge Bars. This recipe is a favorite of my family, and it is also great for parties and pot luck dinners. Ingredients: Base: ½ cup butter 1 ounce (1 square) unsweetened chocolate 1 cup all-purpose flour 1 cup sugar 1 teaspoon baking...
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Added: 282 days ago
Views: 44
In this video, Betty demonstrates how to make Spaghetti and Meatballs with Marinara Sauce. You will ...
In this video, Betty demonstrates how to make Spaghetti and Meatballs with Marinara Sauce. You will find the recipe for the Marinara Sauce in bettyskitchen, "Betty's Marinara Sauce + Herb Garden Update + Gift from Viewer." Ingredients: 1 ounce extra virgin olive oil (1/8 cup) 1 large onion, chopped 3 cloves garlic, minced 2 tablespoons fresh oregano, chopped (You may substitute 2 teaspoons dried oregano.) a pinch of red pepper flakes, to taste 2 slices white bread, made into soft breadcrumbs (Betty's Quick Tip 112) 3 ounces milk (3/8 cup) 2 tablespoons fresh parsley, finely chopped ½ cup Parmesan cheese, finely grated ½ pound uncooked pork sausage (You may substitute Italian sausage.) 1 pound uncooked ground beef (about 15% fat) 1 egg (optional—an egg is not necessary for the taste or consistency of the meatballs, so it may be omitted.) 1 teaspoon salt cooking oil spray 8 ounces to 1 pound uncooked spaghetti (I used only 8 ounces, but 1 pound is a better fit to the amount of meatballs and marinara sauce. I also used whole wheat spaghetti.) 1 teaspoon salt for 8 ounces spaghetti (2 teaspoons for 1 pound spaghetti) 1 cup finely grated Parmesan cheese, or as desired (for garnish) 2 tablespoons finely chopped fresh parsley, or as desired (for garnish) Heat 1 ounce olive oil in a skillet over medium-high heat until shimmering. Reduce heat. Add 1 large chopped onion and cook until golden, about 8 to 10 minutes. Near the end of cooking, add 3 cloves minced garlic, and cook until ...
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Added: 284 days ago
Views: 58
In this video, Betty demonstrates how to make soft breadcrumbs. These breadcrumbs will be used in a ...
In this video, Betty demonstrates how to make soft breadcrumbs. These breadcrumbs will be used in a later video.
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Added: 286 days ago
Views: 47
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In this video, Betty demonstrates how to make Marinara Sauce, which can be used on any kind of pasta...
In this video, Betty demonstrates how to make Marinara Sauce, which can be used on any kind of pasta or in a casserole, such as eggplant casserole. In this marinara sauce, I use basil, oregano, and curly parsley from our herb garden, and I give an update on the status of the herb garden in this video. I also thank my friend, Patricia, from Salamanca, Spain, for two lovely shirts, a postcard, and a silver bracelet. Patricia has started a cooking channel on YouTube under the user ID: PATTY051221. I hope you will find time to visit her channel, view some of her videos, and wish her well! Marinara Sauce Ingredients: 1 medium onion, chopped 1 medium green pepper, chopped 2 cloves garlic, minced 1 tablespoon extra virgin olive oil Three 14.5-ounce cans diced canned tomatoes, with juice (Or use 6 fresh diced medium tomatoes.) 3 tablespoons fresh basil, finely chopped 3 tablespoons fresh oregano, finely chopped 3 tablespoons fresh parsley, finely chopped ½ teaspoon salt ½ teaspoon black pepper In a large skillet, sauté 1 medium chopped onion, 1 medium chopped green pepper, and 2 cloves minced garlic in1 tablespoon of extra virgin olive oil, until soft. Add three 14.5-ounce cans diced tomatoes with juice, 3 tablespoons finely chopped fresh basil, 3 tablespoons finely chopped fresh oregano, 3 tablespoons finely chopped fresh parsley, ½ teaspoon salt, and ½ teaspoon black pepper. Simmer, uncovered, on top of the stove, until the mixture thickens into a sauce. This will take about 30 ...
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Added: 288 days ago
Views: 62
In this video, Betty demonstrates how to chop an onion, which will be used in an upcoming video.
In this video, Betty demonstrates how to chop an onion, which will be used in an upcoming video.
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Added: 290 days ago
Views: 123
In this video, Betty demonstrates how to make a White Chocolate Cake with Decorated Top. This cake u...
In this video, Betty demonstrates how to make a White Chocolate Cake with Decorated Top. This cake uses the White Chocolate Drizzle/Frosting (in frosting form) from the previous video in bettyskitchen. Ingredients: 1/3 cup white chocolate, cut into small pieces ½ cup hot water 1 cup butter, softened 1 ½ cups sugar 4 egg yolks 1 teaspoon vanilla extract 2 ½ cups all-purpose flour 1 teaspoon soda 1 cup buttermilk 4 egg whites, beaten until stiff cooking oil spray White Chocolate Drizzle/Frosting (from bettyskitchen—in frosting form) fresh mint leaves maraschino cherries toasted slivered almonds Combine 1/3 cup white chocolate pieces with ½ cup hot water. Stir until melted and then allow to cool. In a large mixing bowl, place 1 cup softened butter and 1 ½ cups sugar. Use an electric mixer to beat until light and fluffy. Add 4 egg yolks, one at a time, beating well after each addition. Blend in melted chocolate/water mixture and 1 teaspoon vanilla. In a separate bowl, stir together 2 ½ cups all-purpose flour and 1 teaspoon soda. Add flour mixture to batter, alternately with 1 cup buttermilk, mixing until well combined. Gently fold in 4 egg whites, beaten stiff. Divide batter equally between two 9-inch round cake pans that have been sprayed with cooking oil spray. Bake approximately 30 minutes at 350 degrees (F), or until a toothpick, inserted into deepest part, comes out clean for both layers. Let cake cool in pans 10 minutes. Remove from pans and cool the two layers on a ...
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Added: 292 days ago
Views: 41
In this video, Betty demonstrates how to separate eggs. It is important when separating eggs to make...
In this video, Betty demonstrates how to separate eggs. It is important when separating eggs to make sure the eggs whites are not contaminated with bits of yolk, if you plan to beat the egg whites.
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Added: 293 days ago
Views: 54
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In this video, Betty demonstrates how to make White Chocolate Drizzle/Frosting. This is a delicious ...
In this video, Betty demonstrates how to make White Chocolate Drizzle/Frosting. This is a delicious glaze/icing that can be used on sweet treats, such as cakes, cookies, doughnuts, etc. Ingredients: ¼ cup (1/2 stick) butter ½ cup plus 2 tablespoons sugar 6 tablespoons milk 2 cups white chocolate, cut in pieces 1 ½ teaspoon vanilla extract Melt ½ stick butter in small saucepan. Add ½ cup plus 2 tablespoons sugar and 6 tablespoons milk. Bring to a full boil and boil for one minute. Stir in 2 cups white chocolate pieces and 1 ½ teaspoon vanilla. Beat until mixture is of spreading consistency. (Note: It will take a long time for this to be beaten to spreading consistency. In the video, I beat the mixture for about 4 minutes and use a small portion to show how it may be used as a drizzle over sweet treats. Then I covered it with plastic wrap and refrigerated it for 2 hours, which brought it to a wonderful spreading consistency. When spreadable, you may use it to frost cakes, cookies, etc. It tastes delicious, and I hope you enjoy it! --Betty :)
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Added: 295 days ago
Views: 41
In this video, Betty demonstrates how to make a Southwestern Chicken Quesadilla. This recipe was ins...
In this video, Betty demonstrates how to make a Southwestern Chicken Quesadilla. This recipe was inspired by our recent lunch at Josie's Grab and Go Restaurant in Lexington, Kentucky, where Rick ordered their quesadilla of the day—which was wonderful! Ingredients (for 2 quesadillas): 1 ½ tablespoons butter 1 ½ tablespoons extra virgin olive oil 1 jalapeno pepper, finely chopped ¼ cup onion, minced 4 eight-inch flour tortillas (I used whole wheat flour tortillas.) approximately 1 cup cooked chicken, chopped fairly finely approximately 1 cup canned black beans, drained and rinsed roasted red bell pepper strips, as desired approximately 1 cup finely shredded cheese mixture (Cheddar, Monterey Jack, and any other desired cheeses) In a small skillet, melt 1 ½ tablespoons butter. Add 1 ½ tablespoons extra virgin olive oil. Pour off 2 tablespoons of the butter/oil mixture for later use, leaving 1 tablespoon of the butter/oil mixture in the skillet. Heat the oil mixture and add 1 finely chopped jalapeno pepper and ¼ cup minced onion. Saute for a couple of minutes, or until onion is soft and clear. Remove from heat and set aside. Place 1 flour tortilla on a plate or other flat surface for assembling the quesadilla. Brush one side of the flour tortilla with 1/4 of the remaining butter/oil mixture. Turn the tortilla over, so that the oiled side becomes the bottom of the quesadilla. Now, spread ½ of the sautéed jalapeno pepper/onion mixture evenly over the top of the flour tortilla ...
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Added: 297 days ago
Views: 35
In this video, Betty, her husband, Rick, her daughter, Chelsea, and her grandson, Carter, eat lunch ...
In this video, Betty, her husband, Rick, her daughter, Chelsea, and her grandson, Carter, eat lunch at Josie's Restaurant in Lexington, Kentucky. This restaurant is part of the Merrick Inn family of restaurants. I will be making one of the items from our menu selections for you in bettyskitchen. I hope you enjoy our trip! --Betty :)
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Added: 299 days ago
Views: 57
In this video, Betty demonstrates how to make Slow Cooker Lentils Seasoned with Ham. This is a prote...
In this video, Betty demonstrates how to make Slow Cooker Lentils Seasoned with Ham. This is a protein-filled dish that is very tasty and easy to make. Ingredients: 1 pound dry lentils, washed and sorted ½ teaspoon salt 8 ounces finely chopped cured ham 6 cups water, or as needed Place washed and sorted dry lentils into slow cooker. Sprinkle with ½ teaspoon salt. Add 8 ounces finely chopped cured ham and 6 cups water. Turn slow cooker to HIGH setting and cook for 4 to 5 hours, until they are at desired tenderness. Spoon into a serving bowl and serve immediately. I hope you enjoy the lentils! (Some of you have been requesting these for some time; I'm sorry it has taken so long to get to them.) Enjoy!!! --Betty :)
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Added: 301 days ago
Views: 71
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You can get the secret recipes here: tinyurl.com
You can get the secret recipes here: tinyurl.com
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Added: 301 days ago
Views: 34
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