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Betty's Brown-Sugar-Topped Baked Sweet Potato Recipe
In this video, Betty demonstrates how to make a luscious Brown-Sugar-Topped Baked Sweet Potato to accompany her Southern dinner, including Pecan Crusted Oven Broiled Chicken Breasts, Country-Style Pressure Cooker Green Beans, Morning Coffee Blueberry Muffins, Perfect Pound Cake with Sugar Glaze Topping with Crispy, Sugary Nuts, and Triple Chocolate Frozen Ice Cream Pie (all in other videos, or videos to come soon). Ingredients: 1 (red or white) sweet potato, medium and uniformly-sized cooking oil spray salt (I used fresh ground sea salt.) 3 tablespoons butter, softened to room temperature 1/4 cup light brown sugar Place the sweet potato on a piece of aluminum foil that is large enough to wrap it for baking. Spray the top and bottom of the sweet potato with cooking oil spray. Sprinkle (or grind) salt on the outside of the sweet potato. Place the sweet potato diagonally in the center of the aluminum foil. Wrap the aluminum foil over the top and up at the ends, so that there will be no leaks from the potato in your oven. (I put the wrapped potato on a baking dish.) Place the wrapped sweet potato in a 350 degree oven, and bake for approximately 1 hour, or until soft when squeezed. (Use a potholder to squeeze.) While your sweet potato is baking, make your Brown Sugar Topping: Mix 3 tablespoons softened butter with 1/4 cup brown sugar until smooth. Place in a small serving bowl. When your sweet potato is done, remove it from the oven, remove the foil, and place your baked sweet potato on a nice serving plate. Cut the sweet potato open, and spoon your desired amount of brown sugar topping into the opening. It will melt and drizzle down the sides. Delish!!!
Added: 3309 days ago From cheftube
global.duration: 273.00
Views: 3062 | Comments: 0
Crab Cakes Benedict
http://www.bettycrocker.com Crab Cake Recipe - How To Make Crab Cakes Benedict Wow guests with a delicious twist to traditional eggs Benedict featuring crab cakes. Ingredients Crab Cakes 1 pounds (16 ounces) fresh, frozen or canned crab meat, rinsed and drained 1 1/2 cups fresh bread crumbs or one large baking potato, cooked and grated 2 large eggs 1/4 cup red or yellow pepper, finely chopped 1/4 cup light mayonnaise 1 tablespoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup flour (for dredging) 1 1/2 cups Panko or traditional breadcrumbs, optional 1/4 cup canola or olive oil 8 large eggs, poached Lightened Lemon-Basil Hollandaise Sauce 1/4 cup water or skim milk 1 tablespoon lemon juice, freshly squeezed 1 slice of white sandwich bread, torn into pieces 1/4 cup butter, melted Salt to taste 3 fresh basil leaves Instructions Rinse and drain crab meat well; remove any cartilage. In a large bowl, gently mix together the crab, bread crumbs, one egg, red pepper, mayonnaise, mustard, and salt and pepper to taste. Form into 8 patties, adding a little extra mayo if needed to help the mixture hold together. Place a small amount of flour in a shallow dish and season with salt and pepper. Put the second egg into another shallow dish and mix with a fork. Put the Panko in a third shallow dish. Dredge patties in flour. For extra crispy crab cakes, dip them in beaten egg to coat, then dredge in Panko or breadcrumbs. Cook patties 5 minutes per side or until golden brown. Meanwhile, pour water and lemon juice over the bread cubes; let stand for 5 minutes until the bread absorbs all the liquid and becomes mushy. In a blender or food processor, mix the soaked bread until it turns into a paste. While processor is running drizzle in warm melted butter; process until mixture thickens slightly. Taste and add salt if necessary. Add basil leaves and pulse a few times until the basil is chopped and incorporated. Serve poached eggs on top of the crab cakes, lightly drizzled with hollandaise sauce. keywords: how to make crab cakes crab cakes benedict crab cake recipe crab cake sauce recipe
Added: 3482 days ago From luvcookin
global.duration: 332.00
Views: 2671 | Comments: 0
Mexican Cornbread Recipe - Betty's Skillet Recipe
In this video, Betty demonstrates how to make Mexican cornbread, baked in an iron skillet. Full of cornmeal, eggs, Cheddar cheese, sour cream, whole kernel corn, and chopped green chiles, you can't miss with this one! Ingredients: 2 cups self-rising cornmeal mix (Adjust with cornmeal and flour, and add baking powder and salt, if you cannot find self-rising cornmeal mix.) 1 cup finely shredded Cheddar cheese (You may substitute a different type of cheese, if you like.) 1 cup sour cream 1 cup whole kernel corn, drained 4 oz. can chopped green chiles, drained 2 eggs, well beaten 2 tablespoons vegetable oil (for batter) 2 tablespoon peanut oil (for greasing skillet or baking pan) Heat oven to 400 degrees. Grease a 9-inch square baking pan or a 10-inch oven-proof skillet. (I used an iron skillet and poured 2 tablespoons peanut oil into the bottom and used my hands to spread it over the bottom and around the sides of the skillet. Then, I heated the skillet to a very high heat right before pouring the cornmeal batter in. Do not let the hot oil smoke!) In a large bowl, combine 2 cups self-rising cornmeal mix, 1 cup shredded Cheddar Cheese, 1 cup sour cream, 1 cup whole kernel corn, 4 oz. can drained green chiles, 2 well-beaten eggs, and 2 tablespoons vegetable oil. Stir, just until all ingredients are combined. Pour into a hot, greased skillet or baking pan. Bake for 20 minutes, or until golden brown and done. To test for doneness, place a toothpick in the center of the cornbread, and it should come out clean. Immediately remove from oven, and cut into pie-shaped wedges (for skillet) or squares (for baking pan). Serve piping hot with fresh butter! Delicious!!! You can serve this cornbread with Tex-Mex style chili, or a bowl of chili hot beans, or just eat it by itself with butter, along with a cold glass of milk! Its wonderful!!!
Added: 3607 days ago From cheftube
global.duration: 455.00
Views: 2308 | Comments: 0
Oven-Baked Parmesan Potatoes Betty's Recipe
In this video, Betty demonstrates how to make Oven-Baked Parmesan Potatoes. If you are tired of repeating the same kind of potatoes with your meals, this is a different look and taste for potatoes that you will like! Ingredients: 3 large baking potatoes (I used Russet potatoes.) ¼ cup butter, melted 1 cup finely shredded Parmesan cheese ½ cup chopped green bell pepper 1/3 cup chopped onion ½ teaspoon seasoned salt ½ teaspoon seasoned pepper ¼ teaspoon garlic powder Peel 3 large baking potatoes, and cut them into cubes or wedges, about ¾-inch on a side. Place them in a medium mixing bowl. Add ¼ cup melted butter, 1 cup finely shredded Parmesan cheese, ½ cup chopped green pepper, 1/3 cup chopped onion, ½ teaspoon seasoned salt, ½ teaspoon seasoned pepper, and ¼ teaspoon garlic powder. Stir all ingredients, until potatoes are completely coated. Place coated potatoes in a medium casserole dish with a lid (or cover with aluminum foil) and bake at 350 degrees for about 40 minutes, covered. Then remove the lid (or foil) and bake 10 minutes longer. Finally, turn your oven to broil for 3 minutes to brown the potatoes on top. Remove from oven, and serve immediately with your favorite entrée. These are great, and I hope you enjoy them! Happy Easter!!! --Betty 
Added: 2528 days ago From cheftube
global.duration: 429.00
Views: 1826 | Comments: 0
 
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