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Recipes
Deen Burger
By Bettybug
Recipe courtesy Jamie Deen
- 8 slices applewood bacon
- 1 1/2 pounds ground beef (blend of ground chuck and lean sirloin, 80/20 ratio)
- 1/2 white onion, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 slices sharp Cheddar
- 4 burger buns
- 1/2 Vidalia onion, sliced into rings and sauteed
- Shredded iceberg lettuce, for serving
- Heirloom tomatoes, for serving
- Avocado, mashed, for serving
- Jamie's Special Sauce, recipe follows
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 1/2 tablespoons mustard
Quesadilla Salvadoreña de Arroz
By Bettybug
(Salvadoran sweet cheese poundcake)
- All-purpose flour -- 2 cups
- Baking powder -- 2 teaspoons
- Grated queso fresco or parmesan cheese -- 1/2 pound
- Sugar -- 2 cups
- Eggs, beaten lightly -- 4
- Whole milk -- 1 cup
- Butter, melted -- 2 sticks (1/2 pound)
- Sesame seeds (optional) -- 2 tablespoons
Brown sugar and cinnamon meringues with praline cream
By Bettybug
Preheat the oven to 140ºC/285ºF
- Meringues:
- 4 large egg whites, at room temperature
- 100 g light brown sugar, sifted
- 1/2 teaspoon ground cinnamon
- icing sugar, for dusting
- Praline cream:
- 50 g blanched, slivered almonds
- 50 g granulated sugar
- 300 ml double cream
Mario Batali's Spicy Tomato Jam
By Bettybug
1-Score and blanch the tomatoes, place in ice bath and remove skin
- 2 pounds tomatoes on the vine (blanched with the skin removed)
- 1 1/2 cups light brown sugar
- 1 tablespoon honey
- 1 lemon (juiced and zested)
- salt
- 1 teaspoon red pepper flakes
Pasta and Vegetable Carbonara
By Bettybug
Very good
- 1/4 t. Salt
- 8 strips Bacon
- 6 oz. or 3 c Farfalle; Bow Tie Pasta
- 2 ts. Unbleached flour
- 1/4 ts. Pepper
- 1 (9 oz.) pkg. Green Glant Harvest Frozen Cut Broccoli; Thawed (do not drain)
- 3/4 c. Half and half
- 1 c. Red Bell Pepper; Coarsely Chopped
- 1/4 c. Fresh Parmesan Cheese grated
Grilled Squash
By Bettybug
Grady Spears Cowboys' Kitchen # 231
- 6 YELLOW SQUASH- SLICED (YOU MAY SUBSTITUTE ANY SQUASH THAT IS IN SEASON)
- OLIVE OIL
- 1 CUP ASIAGO CHEESE
- KOSHER SALT AND COARSELY GROUND PEPPER TO TASTE
Glaze-Of-Glory Candied Carrots H. G.
By Bettybug
To make the glaze, in a small dish, combine preserves, brown sugar, butter, cinnamon, salt, and nutmeg
- 1/4 cup low-sugar apricot preserves or jam
- 2 tablespoons brown sugar (not packed)
- 1 1/2 tablespoons light whipped butter or light buttery spread
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 (32-ounce) bag (about 6 cups) baby carrots
- 1 onion, sliced
- 1 yellow bell pepper, stem removed, seeded, and sliced
- 1 red bell pepper, stem removed, seeded, and sliced
- 1 tablespoon cornstarch
- Black pepper, optional
- Cayenne pepper, optional
- Ground ginger, optional
- Special equipment: crock pot
Jazzy Jambalaya
By Bettybug
1. Cut sausage into bite-size pieces and place in large stewty pot
- 1/2 lb. cooked, smoked sausage or shrimp or chicken
- 2 Tbsp oil
- 1 can (15 oz.) Veg-AII Cajun Mixed Vegetables with liquid
- 11/2 cups water
- 2 cups quick cooking rice, uncooked
- 1/2 cup chopped green onion including green tops
- 1/2 cup chopped fresh parsley
- Salt, black pepper, cayenne to taste.
Neely's BBQ Seasoning:
By Bettybug
Down Home with the Neelys Food Network Very good
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
Sausage Texas style (George Foreman)
By Bettybug
In a medium size mixing bowl, combine the egg white, onion, bread crumbs, green chili peppers, garlic, cilantro, vi...
- 1 slightly beaten egg white
- 1/3 cup finely chopped onion
- 1/4 cup seasoned bread crumbs
- 1/4 cup diced green chili peppers
- 1 clove (large) garlic, finely minced
- 2 tbsp. snipped fresh cilantro
- 1 tbsp. apple cider vinegar
- 1-1/2 tsp chili powder
- 1/4 tsp sea salt
- 1/8 tsp cayenne pepper
- 1/2 lb lean ground beef