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In this video, Betty demonstrates the preparation of New York Strip Steak for grilling. It’s an all-American favorite! Ingredients (2) 1-pound beef strip steaks (These will be about 1-inch thick.) meat tenderizer, to taste freshly ground black pepper, to taste extra virgin olive oil, enough to cover both sides of both steaks Sprinkle meat tenderizer on top and bottom of each of the steaks. Next, grind fresh black pepper from a pepper mill on top and bottom of each steak. Now, cover top and bottom of each steak with extra virgin olive oil. Grill in the manner most comfortable to you. We used an outdoor gas grill to grill one steak almost well done and the other one medium. (These can also be grilled indoors on an electric grill.) Either way, they should turn out great! This method of preparing steaks is my favorite. It can be used as a marinade, and the steaks can be prepared ahead of time and stored, covered with plastic wrap, in the refrigerator. The steaks should be brought to room temperature before grilling. Serve with Betty’s Super Flavorful Twice Baked Potatoes, a fresh green salad, and some French bread for a great meal! And don’t forget the strawberries dipped in chocolate for dessert!!!
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How to make Poppy Seed Dinner Rolls. Homemade, handmade – Poppy Seed Dinner Rolls are amazing — made with all natural ingredients. With this recipe, you can totally resist the urge to reach for the ones on the supermarket shelf. Ingredients 2 envelopes of quick-rising dry yeast 1/3 cup plus 1/4 tsp sugar, divided 1 cup of warm water 2/3 cup of whole milk, room temperature 1/4 cup of oil 1 egg 1 tbsp of poppy seeds 5 1/3 cups of all purpose flour, divided 1 cup of unsalted butter, chilled 3 tbsp of unsalted butter, melted non-stick spray extra poppy seeds for garnish Instructions 1. In a mixer bowl, dissolve quick-rising dry yeast and sugar in warm water and let it stand until the mixture is slightly foamy. 2. Attach the dough hook to the mixer and turn to speed 2. Add milk, oil, egg, sugar, poppy seeds and salt. 3. Mix well until everything is combined – about 30 seconds. 4. Gradually add flour to the batter and mix it until smooth-about 1 minute 5. Combine flour and chilled butter in a food processor (or you can use a pastry cutter) until the mixture resembles a coarse meal. Add this to the batter in the mixing bowl. 6. Turn to speed 2 and mix until the dry ingredients are incorporated. 7. Knead on speed 2 until smooth, about 2 minutes longer. 8. Add up to 1/3 of a cup of flour-more if the dough remains sticky. 9. Remove the bowl from the mixer and cover with a towel. Let the dough rise in a warm place for 30 minutes or until it nearly doubles in size. 10. Now coat 2 12 …
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In this video, Betty demonstrates how to make one of her favorite sandwich combinations–her Country Ham/Chicken/Cheese Hoagie. Hearty and flavorful, it is a great lunch treat! Ingredients (for 1 sandwich): 1 hoagie bun (You may use any appropiate bun–French or Italian bread, split down the middle, etc.) 1 tablespoon sandwich spread (You may use mayonnaize.) 4 oz. thin-sliced country ham (You may substitute thin-sliced deli ham.) 4 oz. thin-sliced oven roasted chicken (I get this from the deli and get it shaved.) 1 slice colby-jack cheese (You may substitute something like Cheddar.) 1 slice American cheese (You may substitute something like Swiss.) 2 thin slices fresh tomato, washed and sliced 1 or 2 leaves fresh lettuce, washed and dried with paper towel Toast the cut sides of the hoagie bun in the oven for a minute or so under the broiler. This will prevent the filling from permeating the bun. On the bottom half, assemble your hoagie in tthe following order: 1 tablespoon sandwich spread, 4 oz. thin-sliced country ham, 4 oz. shaved roast chicken, 1 slice colby-jack cheese, 1 slice American cheese, 2 thin slices fresh tomato, 1 or 2 leaves of fresh lettuce. Place the other half of the hoagie bun on top, and slice the sandwich diagonally. Serve with a few fresh, colorful vegetables and a couple a sweet pickle slices. Betty’s Chocolate Banana Milkshake makes a nice complement to this lunch!
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In this video, Betty makes a Hearty and Healthy Seafood Bisque. This is an imitation of the soup that Rick ordered at Murray’s Restaurant at our Valentine’s dinner. This seafood bisque features mainly canned items, so it is very quick and easy to make. It contains canned shrimp, canned crab meat, cannned mushroon, celery, and tomato soups, along with some milk, parsley, minced onion, and seasonings. It tastes super! Ingredients: 10.75-oz. can condensed cream of mushroom soup 10.75 oz. can condensed cream of celery soup 1/2 of a 10.75-oz. can of tomato soup 1 cup milk 1 tablespoon chopped fresh parsley (You may use 1/3 tablespoon dried parsley.) 1 tablespoon minced onion 4-oz. can small shrimp, drained and rinsed 6-oz. can crab meat, drained and rinsed 2 tablespoons butter salt and pepper, to taste In a large deep saucepan, combine 1 can cream of mushroom soup, 1 can cream of celery soup, and 1/2 can tomato soup, 1 cup milk, 1 tablespoon chopped parsley, 1 tablespoon minced onion, 4-oz can small shrimp, 6-oz, can crab meat, 2 tablespoons butter, and salt and pepper, to taste. Heat through and serve immediately with saltine crackers or toasted bread. This is a great bisque! –Betty
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While on vacation in Kauai we visit a friends farm, eat coconuts and then I make yummy banana nut bread
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In this video, Betty makes a Hearty and Healthy Seafood Bisque. This is an imitation of the soup that Rick ordered at Murray’s Restaurant at our Valentine’s dinner. This seafood bisque features mainly canned items, so it is very quick and easy to make. It contains canned shrimp, canned crab meat, cannned mushroon, celery, and tomato soups, along with some milk, parsley, minced onion, and seasonings. It tastes super! Ingredients: 10.75-oz. can condensed cream of mushroom soup 10.75 oz. can condensed cream of celery soup 1/2 of a 10.75-oz. can of tomato soup 1 cup milk 1 tablespoon chopped fresh parsley (You may use 1/3 tablespoon dried parsley.) 1 tablespoon minced onion 4-oz. can small shrimp, drained and rinsed 6-oz. can crab meat, drained and rinsed 2 tablespoons butter salt and pepper, to taste In a large deep saucepan, combine 1 can cream of mushroom soup, 1 can cream of celery soup, and 1/2 can tomato soup, 1 cup milk, 1 tablespoon chopped parsley, 1 tablespoon minced onion, 4-oz can small shrimp, 6-oz, can crab meat, 2 tablespoons butter, and salt and pepper, to taste. Heat through and serve immediately with saltine crackers or toasted bread. This is a great bisque! –Betty
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In this video, Betty demonstrates how to make one of her favorite sandwich combinations–her Country Ham/Chicken/Cheese Hoagie. Hearty and flavorful, it is a great lunch treat! Ingredients (for 1 sandwich): 1 hoagie bun (You may use any appropiate bun–French or Italian bread, split down the middle, etc.) 1 tablespoon sandwich spread (You may use mayonnaize.) 4 oz. thin-sliced country ham (You may substitute thin-sliced deli ham.) 4 oz. thin-sliced oven roasted chicken (I get this from the deli and get it shaved.) 1 slice colby-jack cheese (You may substitute something like Cheddar.) 1 slice American cheese (You may substitute something like Swiss.) 2 thin slices fresh tomato, washed and sliced 1 or 2 leaves fresh lettuce, washed and dried with paper towel Toast the cut sides of the hoagie bun in the oven for a minute or so under the broiler. This will prevent the filling from permeating the bun. On the bottom half, assemble your hoagie in tthe following order: 1 tablespoon sandwich spread, 4 oz. thin-sliced country ham, 4 oz. shaved roast chicken, 1 slice colby-jack cheese, 1 slice American cheese, 2 thin slices fresh tomato, 1 or 2 leaves of fresh lettuce. Place the other half of the hoagie bun on top, and slice the sandwich diagonally. Serve with a few fresh, colorful vegetables and a couple a sweet pickle slices. Betty’s Chocolate Banana Milkshake makes a nice complement to this lunch!
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There are at least 5 recipes for Filo dough. This is a simple country style recipe for a thick bread like flavor. You must let dough rest one hour in cool place before rolling out. This takes a little strength and patience. If you have neither, just buy some ready made filo. If you are in the mood to make, but not cook. Roll dough out on wax paperr top and bottom( well floured), roll, zip lock and freeze.
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Watch and learn from our expert how to bake turkey cornbread dressing in this free holiday recipe video on making turkey cornbread dressing. Expert: Lauren Taylor Bio: Lauren Taylor is currently working part-time and freelance in both the entertainment and culinary worlds. She began cooking and baking for private parties and catered events. Filmmaker: Nili Nathan
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Golden, tender, buttery buttermilk biscuits!! Made from scratch biscuits are ALWAYS the best! This video recipe will show you how to bake up a batch of melt-in-your mouth breakfast biscuits. Throw on some great jelly or pour on some sausage gravy and you will be in heaven! They are even wonderful by themselves! GET RECIPE: divascancook.blogspot.com
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