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Recipes
Shrimp Stir-Fry
By Bettybug
Melt the butter with the olive oil in a large skillet over a medium-high heat
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 pounds jumbo shrimp, peeled and deveined, tails on
- 4 cloves garlic, minced
- 2 large zucchini, diced
- 2 large ears of corn, kernels removed
- 3/4 cup red grape tomatoes, sliced in half lengthwise
- 3/4 cup yellow grape tomatoes, sliced in half lengthwise
- Salt and freshly ground black pepper
- 12 to 18 fresh basil leaves, cut in chiffonade
- Parmesan shavings
- Juice of 1 lemon
- Rice or pasta, for serving, optional
The Lamb Burger
By Bettybug
For the relish: Cook the peppers and onions in some olive oil in a skillet over medium heat until soft
- 2 red bell peppers, diced
- 1/4 onion, diced
- Olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- 1/4 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 2 cloves garlic
- 1 pound ground beef (20/10)
- 1 pound ground lamb
- 3 tablespoons diced red bell pepper
- 3 ounces fresh mint leaves, chopped
- 1 tablespoon minced onion
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- Pinch cayenne pepper
Stuffed Green Peppers W.W.
By Bettybug
Very good
- 5 medium green bell peppers
- 1/2 cup Grape-Nuts Brand cereal
- 1/2 cup chopped onion
- 1/2 cup water
- 1 cup (8 ounces) can stewed tomatoes
- 1 teaspoons salt
- 1/8 teaspoon ground black pepper
- 1 pound lean ground beef or chuck
- shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
South Meets West Quesadillas
By Bettybug
In a medium bowl, combine the barbecue sauce and sour cream for the dipping sauce
- 1 cup barbecue sauce
- 1 cup sour cream
- 1 tablespoon olive oil
- 1 cup chopped red onion
- 1/4 cup (4 tablespoons) butter
- 1 pound shredded barbecue pork
- 1 cup shredded Cheddar
- 1 cup shredded Monterey jack cheese
- 1/2 cup fresh cilantro leaves
- 8 flour tortillas (10 inches)
Chicken Tagine
By Bettybug
Pat the chicken dry, and season well with salt and pepper
- 2 pounds chicken thighs and drumsticks
- Kosher salt and freshly ground black pepper
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 3 cloves garlic, pressed
- 1/4 cup wine
- 1/4 cup chicken broth
- 1 Confit lemon, chopped, recipe follows
- 1/2 cup gently crushed briny olives
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons finely chopped fresh cilantro
- Couscous, for serving
- 3 organic lemons, skin scrubbed well
- Kosher salt
- 4 peppercorns
- 1/2 lemon, juiced
Turkey Rachels
By Bettybug
Spread salad dressing over 1 side of each bread slice
- 1/4 cup Thousand Island salad dressing
- 8 slices pumpernickel or rye bread
- 4 slices Swiss cheese
- 4 slices cooked turkey
- 1 cup coleslaw
- Soft butter or margarine
Tuna Ceviche Wraps
By Bettybug
1. Combine tuna, onion, tomatoes, jalapeno pepper, cilantro and fajita seasoning in a large bowl and toss to combin...
- 1 pouch (6 oz.) H-E-B ALBACORE TUNA, drained
- 1 cup chopped RED ONION*
- 2 medium TOMATOES, chopped (2 cups)
- 2 Tablespoons each: fresh chopped JALAPENO and CILANTRO
- 1 teaspoon FAJITA SEASONING
- 12 H-E-B HOMESTYLE FLOUR TORTILLAS, room temperature
Layered Chef Salad (W. W.)
By Bettybug
1-Layer half of the greens, of turkey, & ½ of the ham in a very large clear glass salad bowl
- 1 (10oz.) package torn mixed salad greens
- 2 (6oz.) package Hillshire farm “deli select” smoked turkey, diced
- 2 (6oz.) package Hillshire farm smoked ham diced
- 1 c. fat free Italian dressing
- 1 (8oz.) fat free Cheddar-mozzarella blend shredded cheese
- 2 c. loose-pack frozen peas
- 4 hard-boiled eggs cut into wedges
- 1 tomato, sliced into 8 wedges
Heavenly Fruit & Rice Dessert
By Bettybug
1-Cook Riceland rice according to package directions
- 1 1/2 cups H-E-B long grain rice
- 1 22 ounce can Hill Country Fare pineapple chunks, drained
- 1/2 cup Harvest Moon Marischino cherries, chopped and drained
- 1 8 ounce jar Harvest Moon Mandarin orange sections
- 1 10 ounce can Hill Country Fare sweetened condensed milk
- 1 cup shredded Hill Country Fare flaked coconut
Gulf Coast-Style Salmon Cakes
By Bettybug
Prepare rice according to package directions
- 1 bag Hill Country Fare boil in a bag rice, cooked
- 1 7.1 oz. pouch Chicken Of The Sea pink salmon
- 2 eggs, beaten
- 1/4 cup green bell pepper, chopped
- 1/4 cup onion, chopped
- 1/4 cup celery, chopped
- 2 teaspoons Tony Chachere's original creole seasoning
- 1/3 cup canola oil, for frying