RSS

Tag Archives: cooking video

Betty’s Holiday Table Butter Pecan Spoon Rolls Recipe

Betty's Midwest Kitchen in Aman Suria

In this video, Betty demonstrates how to make Holiday Table Butter Pecan Spoon Rolls. These are yeast rolls that you do not have to wait on to rise. Also, the addition of butter and pecans make them festive for your holiday table.

Ingredients:

3 tablespoons butter
½ cup chopped pecans
2 cups warm water
1 package dry yeast
¼ cup sugar
¾ cup vegetable oil
4 cups self-rising flour
cooking oil spray for muffin tins

In a small saucepan, melt 3 tablespoons butter. Add ½ cup chopped pecans. Toast over low heat for 5 to 7 minutes, tending constantly. Drain any excess butter, and set aside to cool completely. In a measuring cup or small bowl, mix 2 cups warm water with 1 package dry yeast. Let sit, until ready to add to roll batter. In a large bowl, place ¼ cup sugar. Add yeast/water mixture. Stir together. Add ¾ cup vegetable oil and mix thoroughly. Stir in 4 cups self-rising flour. Beat with an electric mixer until smooth. Spoon batter into muffin tins that have been sprayed with cooking oil spray, filling two-thirds full. Bake at 400 degrees F for about 12 minutes, or until puffed and golden. Serve immediately with fresh butter. This dough will keep in the refrigerator easily for a week or more, making them really convenient for serving with large dinners. If you prefer to have plain spoon rolls, just leave out the buttered pecans. I hope you enjoy this recipe! –Betty 

Read the rest of this entry »

Advertisements
 
Leave a comment

Posted by on March 22, 2011 in Baking, Betty's Kitchen

 

Tags: , , , , , , , , , , , , , , , , , , ,

Crispy Oven Fried Chicken Recipe

Image representing YouTube as depicted in Crun...

Image via CrunchBase

Crispy and delicious, oven fried chicken is much healthier than the traditional fried chicken. Easy to prepare, it is a great dish anytime of the year.

 

 

Tags: , , , , , , , , , , ,

Mussels Provencal (Steamed Mussels in a White Wine Sauce)

The clarification process can bring out the cl...

Image via Wikipedia

A traditional favorite in the South of France, Mussels Provencal are easy to prepare, and cook in no time. The secret to the tasty broth is a fine white wine. Be sure not to over cook them!

 

 
Leave a comment

Posted by on March 16, 2011 in French Cuisine, Seafood

 

Tags: , , , , , , , , , , , , ,

Bengali Mustard Fish Curry

Yellow mustard seeds

Image via Wikipedia

On a trip to Bangalore, India a few years back, we met a wonderful Bengali chef named Manik Malik. He shared his very popular Bengali Fish Curry recipe with us. Fish lovers will rejoice at this delicious curry recipe made with simple ingredients and a simple process.

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients:

Fish (firm variety) – 1/2 lb (approx 500 g) – cleaned
Turmeric Powder – 1/4 tsp
Salt – 1/4 tsp

Mustard Oil – 3 Tbsp
Onion – 1/2 large
Tomato – 1/2 large
Garlic – 7 to 8 large cloves
Green Chilies – to taste
Mustard Seeds – 1 Tbsp
Cumin Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp or to taste
Turmeric Powder – 1/4 tsp
Salt – 1/2 tsp
Hot Water – 1 1/2 cups
Cilantro (Coriander Leaves) – for garnishing

Method:

1. Marinate Fish for 10 minutes with 1/4 tsp of Turmeric Powder and 1/4 tsp Salt.
2. In a grinder or blender, form a paste of Onion, Tomato, Garlic, Green Chilies and Mustard Seeds.
3. Heat Mustard Oil in a pan and fry the fish for 1 minute on each side. Remove onto a paper towel lined plate and keep aside.
4. In the same oil, add ground paste, Cumin Powder, Red Chili Powder, Turmeric Powder and Salt. Mix well, cover and cook for 2-3 minutes.
5. Once mixture stops splattering, uncover and continue to cook until the oil separates from the mixture.
6. Add Fish back in and coat it with the mixture.
7. Add hot Water and gently stir.
8. Cover and cook for 5-7 minutes.
9. Garnish with Cilantro and serve hot with Rice or Chapati.

 

 
Leave a comment

Posted by on March 16, 2011 in Indian Cuisine, Seafood

 

Tags: , , , , , , , , , , , , , ,

Betty’s Elegant Chicken Cordon Bleu

Cubes of Swiss cheese

Image via Wikipedia

In this video, Betty demonstrates how to make an impressive and flavorful Elegant Chicken Cordon Bleu. This entrée is made by wrapping uncooked chicken around slices of ham and Swiss cheese. Then it is breaded and fried to a golden brown. When cut with a knife, the melted Swiss cheese delightfully oozes out of the center. This is an elegant and delicious entrée for a dinner party.

Ingredients:

2 whole chicken breasts, boned, halved, and skinned (I also trim off any fat.)
8 thin slices Swiss cheese
8 thin slices baked ham
2 eggs, well beaten
ground sea salt, to taste
freshly ground black pepper, to taste
½ cup fine, dry bread crumbs
4 tablespoons cornstarch
3 tablespoons butter
3 tablespoons extra virgin olive oil

In a small bowl, beat 2 eggs and set aside. Pound pieces of chicken breast thin and flat between two pieces of waxed paper with a mallet wrapped in aluminum foil. Brush both sides of each chicken breast piece with beaten egg. Put 2 slices of very thin Swiss cheese on each chicken piece so that it doesn’t overlap the chicken. Place 2 slices of very thin ham on top of the cheese so that it, too, doesn’t overlap. Brush the whole assembly with beaten egg and grind sea salt and black peppercorns to taste. Fold the long edges of the chicken slice over the cheese and ham slices, about ½-inch, then start at one end and roll the chicken like a jelly roll, making sure that the ham and cheese are completely hidden inside. Use toothpicks to keep chicken in place. Put each roll, as it is done, on a plate. Refrigerate the four chicken rolls for at least ½ hour. In a shallow dish, mix ½ cup dry breadcrumbs with 4 tablespoons cornstarch. Roll chilled rolls in beaten egg, then in cornstarch and breadcrumb mixture. Pat the coating on so it covers the chicken thickly and completely. Return to plate and chill again for at least ½ hour. Heat the butter and olive oil together in a heavy skillet over medium heat. Fry the chilled rolls in it, turning them as each side browns, until all pieces are golden. Drain on paper towels and serve immediately. This is a showy and elegant dish, and makes the focal point for a lovely dinner. I hope you enjoy it! Love, Betty ♥♥♥♥♥

 

 
 

Tags: , , , , , , , , , , , , ,

Bettys “Good Luck” Hoppin’ John Recipe

Green, yellow and red bell peppers from the ca...

Image via Wikipedia

In this video, Betty demonstrates how to make a traditional New Year’s Day dish, “Good Luck” Hoppin’ John. In the South, the belief is that if you eat Hoppin’ John on New year’s Day, you will have good luck all year long! I have a previous version of Hoppin’ John, which you may prefer, but this is my creation for New Year’s Day 2011.

Ingredients:

4 to 6 slices uncooked bacon
1 to 1 ½ tablespoons extra virgin olive oil
1/3 green pepper, chopped
2 cloves garlic, minced
½ medium onion, chopped
15-oz. can blackeye peas, undrained
(2) 10 ¾-oz. cans beef broth
enough uncooked long grain white rice to fill a beef broth can
sprig of fresh rosemary or other herb for garnish, optional

In a frying pan, place 4 to 6 strips of bacon. Cook bacon until crisp. Remove from skillet and place on paper toweling to drain. In a medium-sized saucepan, place (2) 10 ¾-oz. cans beef broth and 1 equally-sized can of long grain white rice. Bring to a boil over medium heat. Reduce heat to low, cover tightly with a lid, and cook for 14 to 15 minutes, until rice absorbs beef broth. In the meantime, heat 1 to 1 ½ tablespoons olive oil in a deep skillet. Add 1/3 chopped green pepper, 2 cloves minced garlic and ½ chopped onion. Saute until onion is clear. To the deep skillet of sautéed vegetables add your cooked rice and a 15-oz. can of undrained blackeye peas. Stir all together, and return to heat for a short time to distribute heat to the blackeye peas and to intermingle flavors. Ladle out you Hoppin’ John into a nice serving bowl, and crumble (or slice) 4 to 6 slices of crisp bacon over the top. Garnish with a sprig of rosemary or other fresh herb, if desired. Serve immediately as a main course or as a side dish. I wish you the Happiest New Year! I hope this recipe brings you good luck throughout the year! (wink) –Betty ♥

 
2 Comments

Posted by on March 12, 2011 in Betty's Kitchen

 

Tags: , , , , , , , , , , , , ,

Betty’s Original WOW! Peanut Butter Milkshake

Image representing YouTube as depicted in Crun...

Image via CrunchBase

In this video, Betty demonstrates how to make her original WOW! Peanut Butter Milkshake. I think this is YouTube‘s Best Peanut Butter Milkshake!

Ingredients (for 1 large milkshake, with some peanut butter sauce leftover):

¼ cup sugar
¼ cup water
½ cup creamy peanut butter
1/3 cup confectioner’s sugar
2 cups vanilla ice cream
1/8 cup milk (You may add more milk, if you like your milkshake thinner.)
Smoothie straws and/or iced tea spoons

In a small pot, combine ¼ cup sugar and ¼ cup water. Place over medium-high heat and stir constantly, until the sugar melts, forming a simple syrup. When you see bubbles forming around the edge of the pot, remove it from the heat. Allow the simple syrup to cool at room temperature for awhile, and then refrigerate until cool. Add ½ cup peanut butter and 1/3 cup confectioner’s sugar to the simple syrup. Stir until smooth, making a peanut butter sauce. (This sauce may be used as a sundae topping as well.) Place 2 cups vanilla ice cream in a blender. Add 1/8 cup milk and ½ cup of the peanut butter sauce. Set blender to liquefy, and blend until smooth. (I like to leave some strands of peanut butter sauce in the blended milkshake. Pour immediately into a tall dessert glass (or two small dessert glasses). Insert a smoothie straw or iced tea spoon, and voila! The BEST Peanut Butter Milkshake you will find! Enjoy!!! –Betty 

 
 

Tags: , , , , , , , , , , , ,

 
%d bloggers like this: