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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: 3110 days ago From cheftube
Views: 3027 | Comments: 0
Chocolate Recipe: Yucatan Chocolate Truffle Sauce
This chocolate recipe could become your "signature" dessert. It's a versatile and delicious sauce. This chocolate recipe can be drizzled over brownies for a decadent dessert, over angel food cake, or even used as a chocolate dip for strawberries. This sauce recipe has a bit of cinnamon to give it a southwestern flare -- but you'll use it on all types of dessert recipes. Syndicated columnist and Chef Rita Heikenfeld prepares this chocolate sauce as part of the perfect dessert buffet.
Added: 3417 days ago From cheftube
Views: 1563 | Comments: 0
Mesquite Smoked Sweet & Tangy Beef Ribs - SmokingPit.com
http://www.SmokingPit.com - Beef rips rubbed down withmastard, Myron Mixon's Jack's Old South hickory dry rub and brown sugar. Smoked low and slow on a Traeger Texas smoker. Misted with apple juice, cinnamon and brown sugar liquid. Sweet & Tangy and tender!
Added: 1787 days ago From cheftube
Views: 42089 | 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: 3408 days ago From cheftube
Views: 2242 | Comments: 0
Olive Tapenade Recipe - What Is Tapenade?
http://www.cookingrecipestv.com/ - When it comes to bread with dinner it is always olive tapenade for me. No Butter. No olive oil (out of the bottle anyway) - tapenade! Want to know the definition of tapenade? This "how to video recipe" explains what tapenade is and how to make it. Tapenade originates from the south of France where it is used as a condiment often in place of butter or olive oil. Ingredients often include olives, herbs, lemon juice, capers as well as anchovies. My version is simple and easy to make with the help of a food processor and contains only five ingredients: - olives - garlic - Italian parsley - olive oil - fresh ground black pepper Enjoy, Chef Brian CookingRecipesTv.com
Added: 3284 days ago From luvcookin
Views: 2417 | Comments: 0
Pecan Pie Recipe
This Southern classic pie couldn't be richer or more delicious. Good Housekeeping Videos: http://www.goodhousekeeping.com/video/?src=syn&mag=ghk&dom=youtube&chan=home&link=rel_333 Good Housekeeping Magazine: http://www.goodhousekeeping.com/?src=syn&mag=ghk&dom=youtube&chan=home&link=rel_334 Subscribe to Good Housekeeping: http://subscribe.hearstmags.com/subscribe/splits/goodhousekeeping/ghk_sub_nav_link -
Added: 3469 days ago From cheftube
Views: 2169 | Comments: 0
Red Beans and Rice with Shrimp The Posh Pescatarian
Stephanie,The Posh Pescatarian, makes the ultimate Mardi Gras recipe just in time for Fat Tuesday! Red beans and rice with shrimp - delicious, festive and frugal. Laissez les bon temps rouler!
Added: 3373 days ago From cheftube
Views: 2691 | Comments: 0
South Beach Rosemary Steak Dinner Recipe
This is an easy to make version of the famous Steak you will find at expensive restaurants in South Miami Beach, Florida. Brought to you by the best iPhone cooking recipe app - YummyWink.com
Added: 2951 days ago From yummywink
Views: 2307 | Comments: 0
Southern Fried Tofu
Discover how easy it is to make a tofu dish which is really tasty! This dish always gets lots of raves when I prepare it at my cooking classes. It's also a family favorite in our house. Visit my website at www.Veg4Health.com for more recipes, menus, articles and tips.
Added: 3469 days ago From luvcookin
Views: 1997 | Comments: 0
Here in Southern California, Mexican food is as common as burgers and fries. But for a really authentic Mexican restaurant, head to Olvera Street in Downtown Los Angeles. During my visit to Olvera Street, I enjoyed some great Mexican recipes, from the crunchy beef taquitos at Cielito Lindo, to the soft carne asada tacos at La Noche Buena. I ended my visit with some homemade churros, dusted in cinnamon and sugar. They're the ultimate portable dessert! One of the dishes I enjoyed most was tortilla soup which can be made several ways. Today we are making Chicken Tortilla Soup. Now let's get started on this easy tortilla soup recipe. If you have leftover chicken or leftover turkey making mexican tortilla soup is a great way to use up your leftovers for a second meal. After roasting a chicken (and eating most of it), I've still got plenty of great meat I can peel off. Make sure you only get the meat. You don't want any chicken fat, which does not have much flavor. Cut into bite size pieces. You'll want roughly 2 cups of diced chicken. After I dice up the cooked chicken it's time to get the rest of the ingredients together. Here is the recipe: 2 cups diced cooked chicken 2 tablespoons butter 2 celery stalks, sliced 2 carrots, sliced Half an onion, chopped Small bunch of cilantro leaves, roughly chopped 2 cloves garlic, minced 1/4 teaspoon cayenne pepper 1/2 teaspoon dried oregano 1 tablespoon ground cumin 1 tablespoon ground chili powder 15 ounce can tomato sauce 2 quarts chicken stock or broth Topping: 1 avocado, sliced into lengthwise strips 1/2 cup shredded cheddar cheese 2 corn tortillas, cut into strips and fried (You can cheat with crumbled tortilla chips) Preheat your soup pot on medium high. Add butter. Melt it down, and add the carrots, celery and onion. Stir down for 3 minutes. Add garlic and cilantro. Stir another minute. Add diced cooked chicken and spices. Stir another minute, coating the chicken with the spices. Add tomato sauce. Let thicken for a couple minutes, then add the broth or stock. Bring back to a rapid boil, then set heat to low and simmer uncovered for about 30 minutes. While the soup is simmering, fry your tortilla strips at 375 degrees about 1-2 minutes. Drain and set aside. You can also shred the cheese and slice the avocado at this time. After 30 minutes, check the soup. Add salt to taste. I don't usually add more than a teaspoon of salt. Garnish with tortilla strips, shredded cheese and avocado wedges. Enjoy! For more recipes and videos, go to CookingSessions.com
Added: 3465 days ago From cheftube
Views: 3488 | Comments: 0