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Fast Food Style Hash Browns Recipe

Bleu cheese omelette and hash browns

Image by Premshree Pillai via Flickr

How to make delicious fast food style hash browns. A couple of months ago I uploaded a bbq hash brown recipe and received a number of requests on how to make fast food style ones, so here they are!

Ingredients:

4 peeled potatoes — parboiled until they start to soften
1 beaten egg
2 tbs skim milk powder
1/3 cup plain flour
1 tsp salt
1 tsp sugar
1/8 tsp pepper
1 tsp softened butter
Oil to fry in

I hope you enjoy! :)

 

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Betty’s Beer Cheese Dip

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Image via CrunchBase

 

In this video, Betty demonstrates how to make Super Bowl Beer Cheese Dip. This is great as an appetizer or party food, but it is delicious anytime.

Ingredients:

10 ¾-oz. can Cheddar cheese soup
¾ cup beer
2 cups shredded Cheddar cheese
¼ teaspoon garlic powder
¼ teaspoon ground red pepper
¼ teaspoon hot pepper sauce

Combine a can of Cheddar cheese soup with ¾ cup beer in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Gradually add 2 cups shredded sharp Cheddar cheese, stirring constantly until cheese melts. Stir in ¼ teaspoon garlic powder, ¼ teaspoon ground red pepper, and ¼ teaspoon hot pepper sauce. Pour immediately into a serving bowl and serve with crackers. This is also great accompanied with celery and blue cheese dip. (You can find a recipe for my Best Blue Cheese Dip in bettyskitchen.) I hope you can use this recipe, if you are looking for party food. It is great for Super Bowl entertaining! Enjoy!!! –Betty 

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Posted by on March 9, 2011 in Betty's Kitchen, Cheese, Dips

 

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Betty’s Nachos Supreme–Best Ever!

One-a-Week #3

Image by Blondie5000 via Flickr

In this video, Betty demonstrates how to make her *best* Super Bowl Nachos Supreme. These are individual nachos that have a flavorful bean topping, a sprinkling of Cheddar cheese, and are baked in the oven and then garnished, as desired.

Ingredients:

2 tablespoons butter, melted
1 large clove garlic, minced
1 cup finely chopped onion
4-oz. can diced green chiles, undrained
1 large fresh tomato, chopped
1 tablespoon fresh cilantro, chopped (You may substitute 1 teaspoon dried cilantro.)
(2) 16-oz. cans refried beans
5 oz. Monterey Jack cheese, cubed
(2) 10-oz. packages white corn tortilla chips
3 cups shredded Cheddar cheese
4 jalapeno peppers, seeded and sliced into rings (optional)

Melt 2 tablespoons butter in a large pot. Add 1 large clove of minced garlic. Saute until garlic is tender. Add 1 cup chopped onion. Saute until onion is soft and clear. Add a 4-oz. can undrained diced green chiles, 1 large chopped tomato, and 1 tablespoon fresh cilantro. Simmer until tender and flavors are blended. Add (2) 16-oz. cans refried beans, stirring until mixture is smooth. Stir in 5 oz. Monterey Jack cheese cubes, and cook over low heat until cheese melts and mixture is bubbly, stirring occasionally. Cool; cover and chill well. (At this point, you may freeze the bean mixture for later use.) When read to bake your nachos, select unbroken white corn tortilla chips and place them on a cookie sheet or ovenproof platter. Top each with a generous teaspoonful of bean mixture, sprinkle with shredded Cheddar cheese, and top with a slice of jalapeno pepper, if desired. Broil 6 inches from broiler unit, just until cheese melts. Top hot nachos with small dollops of sour cream and a sprinkling of chopped cilantro. Serve immediately. These are the *best* nachos I have in my recipe collection, and I hope you love them! Love, Betty ღღღღღ

 
5 Comments

Posted by on March 9, 2011 in Betty's Kitchen, Super Bowl

 

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Betty’s Winning Chili Cheese Hot Dogs Recipe

A cooked hot dog garnished with mustard.

Image via Wikipedia

In this video, Betty demonstrates how to make her Winning Super Bowl Chili Cheese Hot Dogs. These use Betty’s Own Super Bowl Chili Sauce, which you will find in bettyskitchen.

Ingredients:

1 package hot dogs
1 package hot dog buns
Betty’s Own Super Bowl Chili Sauce, heated and ready to serve from crock pot
shredded sharp Cheddar cheese
chopped fresh onions
sauerkraut, drained
sweet or dill pickle relish
mustard and ketchup, and other condiments, as desired

Boil as many hot dogs as desired in water, according to package instructions, about 4 minutes. Steam buns, if desired, for about 2 minutes. (I did the boiling of the hot dogs and the steaming of the buns with an appliance called “The Steamie.”) When ready to assemble your Winning Super Bowl Chili Cheese Hot Dogs, lift each hot dog out of boiling water using tongs, and let it drain a bit before inserting it into steamed bun. Use a slotted spoon the hold the amount of chili sauce you want, and let the liquid drain from it back into the crock pot. Then arrange the chili sauce from the slotted spoon on top of the hot dog. Sprinkle with shredded sharp Cheddar cheese and chopped onions. Place over steam for an additional 2 minutes to melt the cheese on top. Serve immediately. You may use just the chili sauce or just the cheese to top the hot dog. You may also choose any of the following as additional toppers: mustard, ketchup, sweet or dill pickle relish, sauerkraut, and other condiments, as desired. This is a great, hearty snack for a Super Bowl Party, and it is very easy to make! Happy Game Day! –Betty 

 

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Betty’s Jazzed-Up Grilled Pimiento Cheese Sandwiches Recipe

A wedge of Unpasteurised West Country Cheddar ...

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In this video, Betty demonstrates how to make Jazzed-Up Grilled Pimiento Cheese Sandwiches. The filling is sharp Cheddar cheese, blended with mayonnaise, sour cream, pimientos, green onions and a touch of ground red pepper. It is spread on hearty white bread, topped with tomato slices, and then grilled in butter for a gorgeous and delicious sandwich.

Ingredients (for 2 sandwiches; you may have some filling left over):

2-oz. jar diced pimiento, drained
¼ cup mayonnaise
¼ cup sour cream
green tops of 1 green onion, finely chopped
1/8 teaspoon ground red pepper, or less, to taste
8-oz. extra sharp white cheddar cheese, shredded
4 white or wheat bread slices
1 medium tomato, thinly sliced
2 tablespoons butter, softened

In a large bowl, stir together 2-oz. diced pimientos, ¼ cup mayonnaise, ¼ cup sour cream, finely chopped tops of 1 green onion, and 1/8 teaspooon (or less) ground red pepper. Stir in 8-oz. shredded extra sharp white cheddar cheese. Spread one side of each of two bread slices with softened butter, and place them, buttered side down, in a large skillet or on a griddle. Spread about 1/3 cup of pimiento cheese mixture on top of each slice of bread. Place 2 thin slices of tomato on top of the pimiento cheese, and cap each sandwich with another slice of bread. Butter the top of the bread with softened butter. Place the skillet over medium heat, and then reduce to low, grilling the sandwiches slowly to allow flavors to mingle and cheese to melt. When brown on the bottom side, turn the two sandwiches over and brown the other side. When both sides are brown, remove from skillet and immediately place on a serving plate. I served mine with Kentucky “Caviar” and Raspberry Tea, both of which you will find in bettyskitchen. I hope you enjoy the sandwiches! –Betty 

 
 

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Betty’s English Muffin Party Pizzas Recipe

In this video, Betty demonstrates how to make Super Bowl English Muffin Pizzas. This is a great party food, because you can provide the toppings and let your guests make their own miniature pizzas!

Ingredients:

English muffins, split in halves
bottled Italian sauce (or pizza sauce)
meat suggestions: browned Italian sausage, browned pork sausage, pepperoni, partially cooked bacon, cooked ham, browned hamburger, cooked chicken, or others (I used only browned Italian sausage.)
vegetable/fruit suggestions: chopped onion, chopped green bell pepper, chopped red bell pepper, chopped mushroom, chopped green olives, chopped ripe olives, chopped pickled jalapeno peppers, chopped pineapple, or others (I used only chopped onion, chopped green pepper, and chopped mushrooms.)
shredded mozzarella cheese
other topping suggestions: shredded Cheddar cheese, shredded Parmesan cheese, shredded Romano cheese, shredded provolone cheese, chopped anchovies, or others

Place English muffin-halves in a toaster or in the oven under the broiler unit until lightly toasted. Place the toasted muffin-halves on a shallow nonstick baking pan or a pan that has been sprayed with cooking oil spray. Spread each toasted muffin-half with Italian sauce, until the top is covered, but not enough to make the finished pizza soggy. Place toppings, one at a time, on top of Italian sauce, with the last topping being a generous amount of shredded mozzarella cheese. Place pan in oven that has been set to broil. Broil (with the oven door closed) until the cheese is melted and beginning to brown. The English muffin-half should be nice and crispy and tan. Remove pan from oven, and quickly remove finished Super Bowl English Muffin Pizzas to a large serving platter, and repeat the process for another batch. You can have more than one batch going at the same time, if you have a lot of people to feed, but serve pizzas while they are hot. These are scrumptious, but also hearty and filling, finger-friendly, and just delightful for a Super Bowl Party! I hope you enjoy these! Happy Super Bowl to you and yours! Love, Betty ♥

 

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Betty’s English Muffin Tuna Melts Recipe

In this video, Betty demonstrates how to make English Muffin Tuna Melts. I had English Muffins left over from our previous English Muffin Pizzas, so I turned them into another tasty treat for you!

Ingredients:

5-oz. can chunk light tuna in water, drained and flaked
1/3 cup mayonnaise
¼ cup pimiento-stuffed green olives, chopped (or salad olives)
3 tablespoons sweet pickle relish (undrained)
2 tablespoons finely chopped onion
3 hard-boiled eggs, finely chopped
3 English muffins, split and lightly toasted
sharp white Cheddar cheese slices

In a large mixing bowl, combine 5-oz. can flaked chunk light tuna, 1/3 cup mayonnaise, ¼ cup chopped pimiento-stuffed green olives, 3 tablespoons sweet pickle relish, 2 tablespoons finely chopped onion, and 3 finely-chopped hard-boiled eggs. Place 6 toasted muffin halves, cut side up, on a baking pan that has a nonstick surface or has been sprayed with cooking oil spray. Spoon 1/6 of tuna mixture onto each muffin half. Broil about 6 inches from heat with partially-open oven door, about 2 or 3 minutes, or until heated through and beginning to brown. Top each muffin with a slice of sharp white Cheddar cheese. Broil an additional 1 to 3 minutes, depending on the thickness of the cheese and how brown you want your tuna melts. Remove from oven and place English Muffin Tuna Melts on nice serving plate. Serve immediately as finger food. These are scrumptious and are made of items you usually have on hand. Enjoy!!! –Betty 

 
5 Comments

Posted by on March 9, 2011 in Betty's Kitchen, Seafood

 

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