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Recipes
Honey Boy Alaska Salmon Patties or Loaf
By Bettybug
Very good
- 1 can (14.75 oz.) Honey Boy® Pink Salmon
- 2 cups soft bread crumbs
- 1/3 cup finely minced onion
- 1/4 cup milk
- 2 eggs
- 2 Tablespoons minced parsley
- 1 Tablespoon lemon juice
- 1/4 teaspoon each salt & dill weed
- Dash pepper
Sunday Pot Roast
By Bettybug
Risotto Cakes, for serving, recipe follows Preheat the oven to 350 degrees F
- Kosher salt and cracked black pepper
- 2 tablespoons vegetable or olive oil, plus more if needed
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 yellow onion, chopped
- 1 bundle various fresh herbs, such as tarragon, rosemary, parsley, tied with twine
- 4 cloves garlic, chopped
- 1 cup dry red wine, such as cabernet sauvignon
- 2 1/2 cups low-sodium beef broth
- 2 cups watercress
- 1 cup picked fresh parsley leaves
- Lemon juice, for drizzling
- Olive oil, for drizzling
- Salt and freshly cracked black pepper
- 1/4 cup sliced almonds, toasted
Guajillo Salsa
By Bettybug
In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion ...
- 24 guajillo chiles, stemmed, seeded and deveined
- 4 cloves garlic, peeled
- 1/2 medium white onion, peeled
- 1 vine ripened tomato, boiled 30 seconds, peeled and seeded
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 bay leaf
White Pizza
By Bettybug
Semi-Homemade Cooking Sandra Lee Food Network Very good
- (13.8-ounce) can refrigerated pizza crust dough (recommended: Pillsbury)
- 1/2 cup roasted garlic Alfredo sauce (recommended: Classico)
- 2 cups shredded Italian 5-cheese blend (recommended: Kraft)
- 1/4 onion, sliced
- 1 (6-ounce) package grilled chicken breast strips (recommended: Louis Rich)
- 4 roasted garlic cloves (recommended: Christopher Ranch)
- 1/4 cup shredded Parmesan (recommended: Kraft)
- 1 teaspoon Italian seasoning (recommended: McCormick's)
Chocolate Raspberry Cheesecake
By Bettybug
1. Preheat wen to 350°F. With mixer, beat cream cheese until fluffy; gradually beat in Eagle® Brand until smooth
- Chocolate Glaze:
- 1 Ready Crust® Chocolate Pie Crust (6 oz.)
- 6 oz. cream cheese, softened*
- 1 can (14 oz.) Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1 egg
- 3 Tbsp. lemon juice
- 1 tsp. vanilla extract
- 1 cup fresh or frozen raspberries
- 2 (1 oz. each) squares semi-sweet baking chocolate
- 1/4 cup whipping cream
Michelle's Banana Chocolate Gorilla Bread
By Bettybug
Preheat the oven to 350 degrees F
- Nonstick cooking spray
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup packed light brown sugar
- 8 tablespoons (1 stick) butter
- 2 (12-ounce) tubes refrigerated crescent roll dough
- 6 tablespoons sweetened condensed milk
- 2 bananas, sliced 1/4-inch thick
- 4 ounces (about 2/3 cup) semisweet chocolate chips
- 1 1/2 cups chopped walnuts
Lizzie's Strawberry Cupcakes
By Bettybug
For the cupcakes: Preheat the oven to 350 degrees F
- Cupcakes:
- Cooking spray
- 1 standard box plain white cake mix
- One 3-ounce box strawberry-flavored gelatin
- 2/3 cup vegetable oil
- 1/2 cup frozen sliced strawberries in syrup, thawed
- 4 large eggs
- Icing:
- 1/2 cup (1 stick) butter, at room temperature
- 1 cup confectioners' sugar
- 1 cup frozen sliced strawberries in syrup, thawed
- Special equipment: two 12-cup cupcake pans
Pace Picante Burger
By Bettybug
Pace Picante Sauce
- 1 -Mix 1/2 c. Pace into 1 lb. ground beef
- Shape into patties.
- 2 -Grill patties. For an extra kick, top with more Pace
Pork-stuffed Eggplant
By Bettybug
Cut eggplants in half. Cut enough eggplant from shells to measure 3 cups; reserve shells
- 2 small eggplants (about 1 pound each)
- 1 medium green pepper, chopped (about 1/2 cup)
- 1 small onion, chopped (about 1/4 cup)
- 3 tablespoons vegetable oil
- 2 cups cut-up cooked pork
- 1 1/2 cups cooked rice
- 1 can (16 ounces) whole tomatoes
- 1 clove garlic, crushed
- 1 teaspoon salt
- 1/2 teaspoon dried basil leaves
- 1/4 teaspoon lemon pepper
- 4 tablespoons grated Parmesan cheese
Southwest Chicken Breasts
By Bettybug
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- 4 pieces HEB Natural Boneless, Skinless Chicken Breasts
- 1/4 cup crushed tortilla chips
- 1 Tablespoon Adam's Southwest Rub
- Adams Fine Sea Salt and Black Pepper
- 1/2 cup Roberts Reserve Southwest Dip