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Betty’s Sweet and Sour Spiced Carrots Recipe

Carrot diversity

Image via Wikipedia

In this video, Betty demonstrates how to make Sweet and Sour Spiced Carrots. This is a great relish-type dish for a holiday table.

Ingredients:

4 to 6 medium carrots, peeled and cut into about 3-inch lengths
¾ cup sugar
¾ cup white vinegar
¾ cup water
1 teaspoon mustard seed
2 sticks of cinnamon, broken
3 whole cloves

Cook 4 to 6 prepared carrots for 5 minutes. Drain and cut into thin pieces. (Cut into a style that is attractive.) Combine ¾ cup sugar, ¾ cup white vinegar, ¾ cup water, 1 teaspoon mustard seed, 2 sticks cinnamon (broken), and 3 whole cloves. Simmer 10 minutes. Pour over carrots. Cool. Cover with plastic wrap and refrigerate 8 hours or overnight. Drain well and place in a nice serving bowl to accompany a holiday (or other) dinner. We really enjoy Sweet and Sour Spiced Carrots with turkey, chicken, or ham. The carrots are very tasty! Enjoy!!! –Betty 

 
 

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Betty’s Chocolate Lover’s Mousse

A chocolate mousse.

Image via Wikipedia

In this video, Betty demonstrates how to make Chocolate Lover’s Mousse. This mousse has a rich chocolate flavor and looks gorgeous. It is quite simple to make and is very elegant, particularly during the holiday season.

Ingredients:

8 oz. semi-sweet chocolate chips (You may use milk chocolate chips, if you want a milder flavor.)
1 tablespoon butter
2 ½ cups very cold whipping cream, divided
1/3 cup confectioner’s sugar
whipped topping for garnish
maraschino cherries with stems for garnish
fresh mint leaves, for garnish

Melt 8 oz. semi-sweet chocolate chips along with 1 tablespoon butter in the top of a double boiler. Remove from heat. Whisk ½ cup whipping cream into the melted chocolate/butter mixture, forming a smooth, glossy dark chocolate cream. Let the chocolate cream sit for about 5 minutes to cool a little. After about 5 minutes, pour 1 pint (2 cups) very cold whipping cream into a large mixing bowl. Use an electric mixer to beat the cream until it is frothy. Add 1/3 cup confectioner’s sugar, and continue to beat the cream until it forms soft peaks. Place ¼ of the sweetened whipped cream into the chocolate cream. Mix quickly until the whipped cream and chocolate cream are completely combined. Now transfer the mixture to the large bowl of sweetened whipped cream. Gently fold, until completely combined. Now, spoon chocolate mousse into about 8 dessert dishes. Cover each with plastic wrap and refrigerate anywhere from 2 hours up to 48 hours before serving. When ready to serve, Place a dollop of whipped topping on top of each dish of mousse. Put a stemmed maraschino cherry in the middle of the whipped topping. Place a sprig of fresh herb in the whipped topping to finish the garnishing. These are absolutely gorgeous when served! They are great for the holiday season, because you can make them ahead, and do very little work to prepare the garnish at serving time. This Chocolate Lover’s Mousse is timeless and elegant. I hope you like it! Happy Holiday Season! –Betty ♥♥♥♥♥

As I mentioned in this video, one of my videos from bettyskitchen was selected to be in ifood.tv’s Thanksgiving eCookbook! This is a beautiful e-cookbook with color pictures and recipes for a bountiful Thanksgiving meal. I’m sure you will want to check it out. I will put a link on my channel page to the cookbook, and provide any information about the cookbook that I can. I am honored to have one of my recipes in such a gorgeous and useful e-cookbook.
Notes:
- The cookbook has 18 recipes and 4 useful Thanksgiving articles on how to carve a turkey, what to do with leftovers, and Thanksgiving cocktails
- These recipes came mostly from ifood.tv’s Featured Partners, who are a variety of cookbook authors, chefs, nutrition & health experts, etc.
- ifood.tv has a free Featured Partner Program that helps video producers promote and distribute their food videos.
- If anyone would like to join ifood.tv or join their Featured Partner program, contact biz@ifood.tv.

 

 

 
1 Comment

Posted by on March 16, 2011 in Betty's Kitchen, Chocolate, Sweets

 

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Porterhouse Steak Recipe by the BBQ Pit Boys

Looking for a real good eating Beef Steak for your next BBQ? Then, check out the infamous Porterhouse Steak. It’s actually two steaks in one -a New York Strip and a Tenderloin, also known as a Fillet Mignon. Similar to the T-Bone Steak but with a difference, as explained by the BBQ Pit Boys.

One of the BBQ Pit Boys demonstrates what to look for when purchasing a quality Porterhouse steak, what makes a Porterhouse different from a T-Bone, how to properly sear it, and then barbecue it over an open flame on the grill!

Recipe:
1″-2″ Thick Porterhouse Steak
Kosher, Sea, or Chef’s Salt
Olive oil

Preheat your grill to high heat or glowing red coals.
Sear both sides of the steak for a minute or two directly over the coals. Remove, and then finish cooking to your desired “doneness” with indirect heat, opposite the fire and with the grill cover closed. Remove, let the Porterhouse rest a few minutes and then serve.

 
6 Comments

Posted by on March 8, 2011 in Barbecue, BBQ, Beef

 

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Betty’s Blueberry Streusel Muffins Recipe

n this video, Betty demonstrates how to make Blueberry Streusel Muffins. These are Blueberry muffins with a gorgeous crunchy brown sugar topping. For plain blueberry muffins, please see my earlier version of blueberry muffins in bettyskitchen.

Ingredients:

2 cups self-rising flour
1/3 cup sugar
1 egg, well beaten
¾ cup milk
¼ cup vegetable oil
1 cup fresh blueberries
¼ cup light brown sugar
2 tablespoons self-rising flour
1 tablespoon butter
cooking oil spray

In a large mixing bowl, combine 2 cups self-rising flour and 1/3 cup sugar. Measure out 2 tablespoons of this mixture, place it in a small bowl, and set it aside. Make a well in the center of the remaining flour-sugar mixture. In a medium mixing bowl, combine 1 well-beaten egg, ¾ cup milk, and ¼ cup vegetable oil. Add liquid mixture to the dry mixture. Stir just until dry ingredients are moistened. Do not over-stir. Combine 1 cup fresh blueberries with reserved 2 tablespoons of flour-sugar mixture. Toss to coat. Fold coated blueberries gently into muffin batter. Spray 12 muffin tins with cooking oil spray. Spoon batter into muffin tins, filling each ¾-full. In a small bowl, combine ¼ cup brown sugar and 2 tablespoons flour. Cut in 1 tablespoon butter, using a pastry blender or fork. Mixture should be crumbly. Spoon mixture evenly over the batter in the 12 muffin tins. Bake at 400 degrees for approximately 18 minutes, or until lightly browned. Remove from pan and place on a nice serving plate. I hope you love this recipe! –Betty ♥

 
 

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