Tag Archives: cooking recipe

Betty’s Italian Bread with Cheese Topping

In this video, Betty demonstrates how to make Italian Bread with Cheese Topping. The topping has a blend of two cheeses and some spices. This is a quick and easy way to perk up a loaf of Italian bread!


½ cup mayonnaise
¼ cup Parmesan cheese, finely grated
1 clove garlic, finely minced
¼ cup Cheddar cheese, finely shredded
1 ½ teaspoons milk
¼ teaspoon paprika
16-oz. loaf Italian bread (I used Italian bread from the deli section of my grocery store.)

In a medium-sized mixing bowl, combine ½ cup mayonnaise, ¼ cup grated Parmesan cheese, and 1 clove minced garlic. Set aside. In a small saucepan, combine ¼ cup shredded Cheddar cheese, 1 ½ teaspoons milk, and ¼ teaspoon paprika. Cook over low heat, stirring constantly, until cheese melts. Remove from heat and stir in mayonnaise mixture. Slice a 16-oz. loaf of Italian bread in half lengthwise and place bread halves, cut side up, in a shallow baking pan. Broil about 6 inches from the broiler unit in oven about 1 or 2 minutes, until lightly toasted. Spread toasted bread evenly with cheese mixture. Broil about 6 inches from broiler unit in oven about 1 or 2 minutes, until cheese mixture is melted and is beginning to brown. Remove from oven and place bread halves on large serving platter. Cut into generous slices and serve. I serve this with pasta, and my family loves it! Enjoy!!! –Betty 


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Betty’s Deep-Fried Mashed Potato Balls

In this video, Betty demonstrates how to make Deep-Fried Mashed Potato Balls. This is a great accompaniment to any dish you would serve with potatoes.


2 cups cold mashed potatoes (You may use leftover mashed potatoes, or you can make and chill a package of instant mashed potatoes–any flavor; it will make about 2 cups.)
2 well-beaten eggs (I started with one egg in the video, but had to add another to do the whole amount of mashed potatoes.)
freshly ground sea salt, to taste (You may use regular table salt.)
seasoned pepper, to taste (You may use regular ground black pepper or freshly ground peppercorns.)
½ cup cornstarch
1 cup fine, dry breadcrumbs (I used the plain variety, but you may use a flavored type, if you like.)
peanut oil for deep-frying
a sprig of parsley for garnish

Grind sea salt into beaten eggs, to taste. Sprinkle beaten eggs with seasoned pepper, and set aside. Place ½ cup cornstarch in a shallow dish; also place 1 cup fine, dry bread crumbs in another shallow dish. Begin making your Deep-Fried Mashed Potato Balls by first forming a coating the balls: Take enough of the cold mashed potatoes into your hands to roll it into a 1-inch ball. Dip the ball into the egg mixture, then into the cornstarch, then back into the egg mixture, and finally into the breadcrumbs, tossing it gently to get it completely coated. Once it is completely coated, place it on a waiting plate, and repeat the process with the remaining cold mashed potatoes. You will get about 15 balls (or more if you make them a bit smaller than mine). When the balls are formed and coated, place them in the refrigerator or freezer to get them very cold, but not frozen. When ready to deep-fry the balls, put a little more than an inch of peanut oil in a heavy pot over medium heat. Let the oil get to about 350 degree (F). Place a ball on a slotted spoon and ease it into the hot oil. It should sizzle. You will be able to tend about 5 or 6 balls at a time. These do not need to be turned or moved, but they should be watched for brownness. When they are nice and brown, remove them from the hot oil with a slotted spoon, and place them on a paper towel-lined plate to drain. Repeat this process until all coated potato balls have been deep-fried. Transfer the drained mashed potato balls to a nice serving plate, and garnish with a sprig of parsley. Serve immediately, because they are best when hot! I hope you enjoy this recipe! It is easy and fun, and it is a procedure that I came up with that I wanted to share with you! Love, Betty ♥


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Grilled Ribeye Steak with Onion-Cheese Topping

In this video, Betty demonstrates how to make Grilled Ribeye Steak with Onion-Cheese Topping. The steaks are grilled on an outdoor grill and then topped with French fried onions and shredded cheese. They are returned to the grill for a short time to melt the cheese and blend the flavors.


(2) 1-pound bone-in ribeye steaks
Salt, to taste
freshly ground black peppercorns, to taste
2 tablespoons extra virgin olive oil
French fried onions (enough to cover the steaks in one layer)
Shredded or chopped cheese of your choice (I used shredded cheddar on one steak and feta cheese on the other.)

Remove steaks from refrigerator and let stand at room temperature for about one-half hour. Salt on both sides, to taste. Grind fresh, black peppercorns on both sides, to taste. Spread both sides with olive oil (using about 2 tablespoons of olive oil). Place the two steaks on a hot grill and watch carefully as they cook, turning once with tongs, and checking occasionally for doneness. When steaks are done to your liking, place a layer of French fried onions in a single layer over the top of each steak. Over the onion rings, sprinkle a generous amount of cheese. (We used shredded cheddar on one steak and feta cheese on the other steak.) Let the steaks remain over heat for just a minute or so, until the cheese melts and the flavors are blended. Serve immediately! I served mine with Deep-Fried mashed Potato Balls, Basic Garlic Bread, steamed vegetables, Rebecca Ruth Style Bourbon Balls, and a fantastic glass of iced tea. Rick and I really enjoyed the meal! I hope you enjoy it, too! Love, Betty ♥


Posted by on March 7, 2011 in Beef, Betty's Kitchen, Cheese, Meats


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Betty’s Oven-Crisped Flour Tortilla Bowls

In this video, Betty demonstrates how to make Oven-Crisped Flour Tortilla Bowls. These cups may be used for serving salads or Mexican-style combos.


refrigerated 10-inch flour tortillas (Each tortilla makes one bowl. Using fresh tortillas will give the best result, because the tortillas are pliable. I used some older ones, which tend to crack, but this is an excellent use for tortillas that you have had in the refrigerator for awhile!)
extra virgin olive oil, enough to spread on both sides of each tortilla.

Spread both sides of each flour tortilla with olive oil. Choose matched ovenproof bowls for shaping the tortillas into bowls. Place a flat, prepared tortilla over a bowl, letting it droop downward. Make about 4 pleats in the outer edge of the tortilla, so that it is in roughly the shape of the bowl it rests on. Use toothpicks to secure the pleats. Continue to make the bowls, as needed. Place about two on a baking pan, and bake at 350 degrees (F) for about 7 minutes, until lightly browned. Remove from the oven, and let cool to the point where you can remove the tortilla bowl from the bowl it rests on. You may need to use a knife to loosen it. Peel it slowly off, so that there are no holes. Invert the tortilla bowl on a tray while you prepare your filling. You may fill the Oven-Crisped Tortilla Bowl with Taco Salad, dinner accompaniments like heated chili beans or black beans, Spanish rice, whole kernel corn with peppers, guacamole, pico de gallo — even dessert. These are easy and fun to make and to serve food in! Enjoy!!! –Betty 

Betty’s Oven-Crisped Flour Tortilla Bowls


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Siu Mai Recipe – Dim Sum Pork and Shrimp Dumplings

Siu mai or shumai are small steamed dumplings that are served dim sum style. Dim sum is similar to tapas. There are usually several different types of steamed dumplings, buns, fried snacks, and desserts that one can choose from during the course of dining.

These delicious dumplings are filled with a traditional mixture of pork, shrimp, and spices; and are garnished with a small square piece of carrot. Green peas can also be used as a garnish for these dumplings. Try this siu mai recipe.

Full recipe


Posted by on March 5, 2011 in Chinese Cuisine, Pork


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Chicken Stir-Fry Recipe – Kung Wow Chicken – Easy Kung Pao Chicken

Learn how to make an easy Chicken Stir-Fry Recipe – Kung Wow Chicken! Visit to get more info, and watch over 400 free video recipes. I hope you enjoy this simple Kung Pao Chicken for Beginners!

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Posted by on March 5, 2011 in Chicken


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