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In this video, Betty returns to bettyskitchen after a 2-week hiatus. Betty and her husband, Rick, spent 10 days cruising the Caribbean, resting and relaxing, and enjoying cruise activities. This video shows a variety of foods and activities enjoyed on the Noordam ship of the Holland American Line. Sailing out of Fort Lauderdale, Florida, we visited Half-Moon Cay, St. Thomas in the Virgin Islands, Dominica, Curacao, and Aruba. We had a wonderful time, and the food was excellent! It was a nice break to have my food prepared for me! To answer your obvious questions–I gained 1 pound, and Rick gained 4 pounds, but we will easily take the weight off, now that we are not eating such rich food for every meal (and between meals)! Thanks for all the wonderful comments you left me, after I announced that I was taking a break! It is great to be back, and I hope to have a recipe ready to upload tomorrow! I have several Christmas treats planned! –Betty
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In this video, Betty returns to bettyskitchen after a 2-week hiatus. Betty and her husband, Rick, spent 10 days cruising the Caribbean, resting and relaxing, and enjoying cruise activities. This video shows a variety of foods and activities enjoyed on the Noordam ship of the Holland American Line. Sailing out of Fort Lauderdale, Florida, we visited Half-Moon Cay, St. Thomas in the Virgin Islands, Dominica, Curacao, and Aruba. We had a wonderful time, and the food was excellent! It was a nice break to have my food prepared for me! To answer your obvious questions–I gained 1 pound, and Rick gained 4 pounds, but we will easily take the weight off, now that we are not eating such rich food for every meal (and between meals)! Thanks for all the wonderful comments you left me, after I announced that I was taking a break! It is great to be back, and I hope to have a recipe ready to upload tomorrow! I have several Christmas treats planned! –Betty
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AmericaHomeCookingRecipes.com Get inside the hidden cookbooks of America’s favorite restaurants. The secret recipes for many of America’s favorite dishes are revealed. Discover the secrets to making your favorite restaurant recipes at home today. For the full list of secret recipes, go to AmericaHomeCookingRecipes.com
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www.howdini.com Yeah, we know the old cliche about real men and quiche, but we think anyone would eat this yummy ham and broccoli quiche. Lauren Chattman from Pillsbury shows how easy it is to make. Recipe: How to make ham and broccoli quiche 1. Heat oven to 375°F, and roll out refrigerated pie crust. Allow to soften for 15 minutes for pliability. 2. Fit pie crust into 9-inch glass pie pan. Fold under the pie edge that is hanging over the plate. 3. Crimp the edges: two fingers on the inside, one on the outside, and push on the edge of the pie plate with the outside finger. 4. Make the filling: Layer ham, cheese and thawed broccoli in pie crust-lined pan. In medium bowl, beat all remaining ingredients until well blended. Pour over broccoli. 5. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into wedges. Pillsbury’s ham and broccoli quiche recipe serves six.
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www.therenegadehealthshow.com Back in a real kitchen today with Alexis and Jim. Annmarie made a raw food Indian dish – Bok Choy Paneer – from Gabriel’s book “Rainbow Green Live-Food Cuisine”.
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www.ManjulasKitchen.com INGREDIENTS Serving for four 3 medium red potatoes 2 tablespoons oil 1/2 teaspoon cumin seed 1 teaspoon crushed coriander seed 1 teaspoon crushed funned seed 8 to 10 fenugreek seeds 1 teaspoon ginger paste 1/4 teaspoon black pepper 2 green chilly seeded and sliced long ways 1 + 11/2 teaspoon salt 2 teaspoons fresh lemon juice 2 tablespoon chopped cilantro send comments to manjulaskitchen@yahoo.com Thank you
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In another recipe coming out of Jennifer Eloff’s awesome low carb cookbook, Splendid Low Carbing, I prepare a food that I probably would have swore I would never eat — eggplant. In just another one of those amazing things that low carb lifestyle brought to me, my taste buds have changed. I now like eggplant well enough to voluntarily eat it. Here’s a link to Jennifer’s website: www.low-carb.us Ingredients: 1 Medium Eggplant, thinly sliced 1 cup of grated parmesan 2 eggs 1 pound ground beef, browned 8 oz Sausage, browned 2 cloves garlic 1.5 cups of No Sugar Added Spaghetti Sauce 1 cup Mozzarella Cheese, shredded 1. Thinly slice eggplant, and put in egg wash. 2. Coat eggplant in Parmesan cheese 3. Heat oil in frying pan, and once hot, fry eggplant 1-2 minutes on each side until golden brown. 4. Brown ground beef and sausage. Once drained, add garlic and spaghetti sauce and heat for 5 minutes while finishing frying eggplant slices. 5. Layer the eggplant, meat mixture, and cheese to form 3 layers. Optional – dust top with excess Parmesan cheese. Makes 6 servings: Nutrition info per serving: 456 Calories, 33g Fat, 9.3 Total Carbs ( minus 3.3g fiber), 30g Protein.
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In this video, Betty demonstrates how to make her Heavenly Banana and Strawberry Dessert recipe. As demonstrated, you can make a lower-fat, lower-sugar ( and thus lower-calorie!) version of this recipe, but I am giving you the original recipe below. Make adjustments as you choose! For best results, use the recipe below. Enjoy! Ingredients: 2 cups self-rising flour 2 sticks of margarine, melted 1 cup chopped pecans 8 oz. cream cheese, softened 1 pound box of confectioner’s sugar 8 oz. whipped topping (Cool Whip is fine), thawed 4 bananas, sliced 1 quart strawberries, washed and sliced in half 12.75 oz. carton strawberry glaze In a large mixing bowl, combine 2 cups flour, 2 sticks of melted margarine, and 1 cup chopped pecans. Mix until you have a “cookie” dough. Drop large spoonfuls of dough into a 13 inch by 9 inch by 2 inch Pyrex dish. Use your hands to smooth the dough out evenly over the bottom of the dish, getting to all corners, making a crust for your dessert. Bake the crust for 15 minutes in an oven that has been preheated to 400 degrees. Cool. (You may speed up the cooling process by placing the cooked crust in your refrigerator for about an hour–after it cools a bit initially). When the crust is cool, begin making the filling. In a large mixing bowl, mash 8 oz. cream cheese with a fork until smooth. Add a one-pound box of confectioner’s sugar, and stir with the cream cheese until blended. Now, fold in the thawed 8 oz. carton of whipped topping. Next, add 4 …
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Gordon Ramsay cooking a simple and easily prepared, using common ingredients – the perfect meal.
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In this video, Betty demonstrates how to make her Heavenly Banana and Strawberry Dessert recipe. As demonstrated, you can make a lower-fat, lower-sugar ( and thus lower-calorie!) version of this recipe, but I am giving you the original recipe below. Make adjustments as you choose! For best results, use the recipe below. Enjoy! Ingredients: 2 cups self-rising flour 2 sticks of margarine, melted 1 cup chopped pecans 8 oz. cream cheese, softened 1 pound box of confectioner’s sugar 8 oz. whipped topping (Cool Whip is fine), thawed 4 bananas, sliced 1 quart strawberries, washed and sliced in half 12.75 oz. carton strawberry glaze In a large mixing bowl, combine 2 cups flour, 2 sticks of melted margarine, and 1 cup chopped pecans. Mix until you have a “cookie” dough. Drop large spoonfuls of dough into a 13 inch by 9 inch by 2 inch Pyrex dish. Use your hands to smooth the dough out evenly over the bottom of the dish, getting to all corners, making a crust for your dessert. Bake the crust for 15 minutes in an oven that has been preheated to 400 degrees. Cool. (You may speed up the cooling process by placing the cooked crust in your refrigerator for about an hour–after it cools a bit initially). When the crust is cool, begin making the filling. In a large mixing bowl, mash 8 oz. cream cheese with a fork until smooth. Add a one-pound box of confectioner’s sugar, and stir with the cream cheese until blended. Now, fold in the thawed 8 oz. carton of whipped topping. Next, add 4 …
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