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Recipes
Frozen Pineapple Cream Pie
By Bettybug
Preheat the oven to 425 degrees F
- 1 package refrigerated pie crust
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 4 egg yolks, lightly beaten
- 1/3 cup sugar, plus 1/3 cup
- 1 (20-ounce) can crushed pineapple in heavy syrup, undrained
- 1 teaspoon lemon juice
- 2 cups heavy whipping cream
Tongue Provencale
By Bettybug
Place tongue in Dutch oven
- 3 - to 3 1/2 -pound fresh or smoked beef tongue
- 1 small onion, cut into fourths
- 4 peppercorns
- 2 bay leaves
- 1 tablespoon salt
- PROVENCALE SAUCE
- 1 can (8 ounces) tomato sauce
- 1/4 cup reserved tongue broth
- 1/2 to 3/4 teaspoon salt
- 1/4 teaspoon dried basil leaves
- 1/8 teaspoon garlic powder
- 1 medium onion, sliced
- 1 medium green pepper, cut into rings
Easy Ravioli Bake
By Bettybug
1 Serving (1 Serving)Calories 360 (Calories from Fat 110), Total Fat 13g (Saturated Fat 6g, Trans Fat 0g), Cho
- 1 jar (26 to 28 ounces) tomato pasta sauce (any variety)
- 1 package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
- 2 cups shredded mozzarella cheese (8 ounces)
- 2 tablespoons grated Parmesan cheese
Mimi’s Blueberry Monkey Bread W. W. Points Plus 7
By Bettybug
About 15 minutes before baking, macerate blueberries with sugar and place biscuit dough cans into freezer
- 3/4 cup Texas blueberries
- 1 teaspoon sugar
- 2 cans buttermilk biscuit dough
- 3/4 cup maple syrup, divided
- 2 tablespoons brown sugar
- 3/4 cup chopped pecans, divided
- 1 1/2 tablespoons cinnamon, divided
- 1/2 cup canned vanilla frosting
Warren's Salmon Cakes (L.F.)
By Bettybug
Combine ingredients in large bowl; mix with hands until even consistency
- 1 12-oz. can pink salmon
- 4 cherry tomatoes, cut in half
- 1/4 cucumber, seeded and thinly sliced
- 4 C salad greens (variety leaf lettuce, spinach, romaine)
- 1/3 C tomato juice or V8 juice, low-sodium
- 1 t extra virgin olive oil
- 1 T chopped fresh parsley
- 2 T chopped fresh chives
- 1/3 C seasoned croutons
- 1/4 C egg substitute
- Fresh ground black pepper
Apple Enchilada Dessert
By Bettybug
Preheat oven to 350 degrees F (175 degrees C)
- 21 oz apple pie filling
- 6 flour tortillas (8 inch)
- 1 tsp ground cinnamon
- 1/3 cup margarine
- 1/2 cup white sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup water
Chicken Parmigiana
By Bettybug
Directions Preheat oven to 350ºF
- 2 sprays cooking spray
- 4 uncooked boneless, skinless chicken breast, thinly pounded
- 3/4 cup water
- 2 cloves, minced
- 1 Tablespoon dried parsley flakrs
- 1/2 teaspoons Italian seasoning, (or make your own blend)
- 1 teaspoon table salt, or to taste
- 1/4 teaspoon pepper
- 1/2 teaspoons dried oregano
- 1/4 teaspoon crushed red pepper flakes, optional
- 6 ounces canned tomato paste, (1 6-oz. can)
- 2 cup part-skim mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
More Please! Veggies & Cheese
By Bettybug
Everything tastes better with a little cheese
- 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
- 1/2 cup milk
- 2 cups broccoli florets
- 2 medium carrots, sliced (about 1 cup)
- 1 cup cauliflower florets
Original Lauer-Kraut Burgers
By Bettybug
For the burger filling: Begin by browning the ground chuck in a large skillet over medium heat, crumbling the meat ...
- Burger Filling:
- 1 3/4 pounds 80/20 ground chuck
- 1 1/2 yellow onions, chopped 1/4-inch
- 2 teaspoons restaurant-grind black pepper, divided
- 1 medium head green cabbage, chopped 1/4-inch
- 1/2 cup Lauer Kraut (substitute bagged kraut, not canned)
- 1 teaspoon salt
- Lauer-Kraut Burger Bread Dough Mix:
- 2 tablespoons active dry yeast
- 1 tablespoon sugar
- 3/4 cup powdered milk
- 8 cups all-purpose flour, plus more for dusting
- 2 teaspoons salt
- 3/4 cup shortening
- 3 eggs
- 1 teaspoon vegetable oil
Mexican Style Pasta with Tomato Sauce, Chorizo & Fresh Cream
By Bettybug
Place the tomatoes and garlic in a medium saucepan
- 11/2 lbs ripe Roma tomatoes (about 6 to 8 tomatoes)
- 1 medium clove garlic
- 1/2 cup tomato cooking liquid
- 1/2 medium white onion, coarsely chopped (about 1/2 cup)
- 3/4 tsp kosher or sea salt
- 1/4 tsp freshly ground black pepper
- 8 oz fresh, uncooked Mexican chorizo, casings removed and coarsely chopped
- 1 tbsp safflower or corn oil
- 8 oz dried spaghetti, angel hair or fettuccine, broken into smaller pieces
- 2 cups chicken broth
- 2 bay leaves
- 1 to 2 tbsp sauce from canned chjpotle chilei peppers in adobo, plus up to 1 whole canned chipotle chile for more heat (optional)
- 6 oz queso fresco, fresh cheese, farmers cheese or a mild feta, crumbled
- Mexican or Latin cream as much as needed (!) or substitute for creme fraiche or in this case, a dollop of sour cream
- Flesh of 1 ripe avocado, cut into slices, for garnish