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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!


Ingredients:

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.

Ingredients:

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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Betty’s Kitchen got her own “channel”

A few days ago I asked Betty if I could use her video’s + the recipes on my blog and here’s what she said

bettyskitchen

Re: Hi there Betty, please read this.

Hi! 

I looked at your cooking blog, and I think it looks great!

I would be delighted for you to use any of my videos (along with the accompanying recipes) that you like. It will be good exposure for bettyskitchen.

Thanks!

–Betty 🙂

 

 

So now , she can be found in the category list, for easy reference, and ofcourse for letting me put up some of her work. Thanks a bunch betty! Now I hope foodwishes will reply my message, and I still have to ask BBQ Pitboys, since im only posting their video description at the moment.

 

 
4 Comments

Posted by on March 7, 2011 in Betty's Kitchen, Blog News

 

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Baked Stuffed Lobster recipe

Watch how easy it is to cook and serve up some butter sweet Lobster, stuffed with Shrimp, Crab, and Sea Scallops. Get your BBQ Shoes on because it’s a food feast holiday on the grill by the BBQ Pit Boys.

 
2 Comments

Posted by on March 6, 2011 in Barbecue, BBQ, Seafood

 

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Crispy Potato Chip Mac and Cheese

Learn how to make Macaroni and Cheese with Crunchy Potato Chip Gratin! Visit http://foodwishes.com to get more info, and watch over 400 free video recipes. I hope you enjoy this Crispy Potato Chip Mac and Cheese Recipe!

 
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Posted by on March 5, 2011 in Cheese, Pasta

 

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Chocolate Pie Recipe By ChefTips

Chef Jason Hill of http://www.CookingSessions.com travels to the North Shore of Oahu to sample one of Hawaii’s greatest treats — the chocolate pie at Ted’s Bakery.

This little market in Sunset Beach is a favorite hangout for locals — who can’t get enough of Ted’s chocolate haupia pie, topped with coconut haupia custard, plenty of whipped cream and chocolate shavings.

To make this chocolate pie recipe, you’ll need a nice flaky baked pie crust. You can buy one at the store, or use my easy pie crust recipe, which is featured in a separate video.

Recipe for chocolate pie:

In a measuring cup, mix 1/2 cup cornstarch into 1 cup of water and let it dissolve. This is your cornstarch slurry, which will thicken our Hawaiian haupia recipe.

Over medium heat, bring 1 cup whole milk, 1 cup of sugar and 14 ounces of coconut milk to a boil. Reduce the heat on the milk to a simmer and stir in the cornstarch mixture. Now, we stir continuously until it thickens up.

In a saucepan, melt 7 ounces of semi-sweet chocolate over low heat. Remove from heat and stir in half of the coconut mixture.

Top baked crust with the chocolate pie filling, then top with the reserved Hawaiian coconut haupia custard. Refrigerate this for one hour.

Our final touch on this homemade chocolate pie is the whipped cream. I have 1 1/2 cups of heavy whipping cream, which I’m whisking with 1/4 cup white sugar. We’ll just whisk this until stiff peaks form.

Now, just layer the homemade whipped cream on this no bake chocolate pie, top it with fresh shaved chocolate shavings, and we’re done!

Aloha! I hope you enjoy this easy chocolate pie. I personally think it’s the best chocolate pie ever. Thanks for tubing in!

 
2 Comments

Posted by on March 5, 2011 in Chocolate, Dessert

 

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Macaroni and Cheese Recipe – Tom Jefferson’s Mac and Cheese

People love Macaroni and Cheese. Get the full story – Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes! Leave me a comment there. If you have questions, ask on the website. Thanks!!

 
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Posted by on March 5, 2011 in Cheese, Pasta

 

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