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Recipes
Pecan-Crusted Trout
By Bettye
1. Place flour in a shallow dish
- 2 tablespoons all-purpose flour
- 1/4 cup nonfat buttermilk
- 1/3 cup pecan halves, ground
- 1/3 cup panko
- 4 (6-ounce) trout fillets, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter, divided
- 1 tablespoon olive oil, divided
- 1 tablespoon chopped fresh parsley
- 4 lemon wedges
Pecan-Crusted Trout
By Bettye
1. Place flour in a shallow dish
- 2 tablespoons all-purpose flour
- 1/4 cup nonfat buttermilk
- 1/3 cup pecan halves, ground
- 1/3 cup panko
- 4 (6-ounce) trout fillets, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter, divided
- 1 tablespoon olive oil, divided
- 1 tablespoon chopped fresh parsley
- 4 lemon wedges
Salsa Ranchera
By Bettye
Use with Stuffed Zucchini or with fried eggs -- Huevos Rancheros
- 4 large tomatoes, roasted until blistered
- Half of a medium white onion, chopped
- 2 to 4 serrano chiles, roasted until blistered, and chopped
- 1 garlic clove, chopped
- Sea salt to taste
- 1 T. vegetable oil
Shortbread Cookies
By Bettye
Combine butter and sugar with electric mixture
- 1 cup softened butter
- 1/2 cup sugar
- 2 1/2 cups sifted flour
- 2 t. almond flavoring
- 6 drops food coloring (optional)
Peanut Butter Cookies
By Bettye
Cream butter with sugar and brown sugar
- 1 cup butter
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 2 eggs
- 2 2/3 cups flour
- 2 t. soda
- 1/2 t. salt
- 2/3 cup smooth peanut butter
- Additional sugar
Peach Preserves from Far View Ranch
By Bettye
The methods for making peach preserves are really varied
- 12 cups sliced fresh peaches
- 2 T. fresh lemon juice
- 3 cups sugar
Royal Zucchini
By Bettye
Saute beef and onion in salad oil until meat is brown and crumbly
- 1 pound ground beef
- 2 medium onions
- 2 T. salad oil
- 1 (16 oz) can tomatoes
- 1 (8 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 green pepper, chopped
- 1 cup shredded cheddar cheese
- 1/2 t. oregano
- 1 t. salt
- 1/4 t. pepper
- 1/4 t. garlic salt
- 4 medium zucchini, sliced in 1/4 inch slices
- 1/2 cup grated Parmesan cheese
Easier French Fries
By Bettye
1. Combine potatoes, oil, and bacon fat (if using) in large Dutch oven
- 2 1/2 pounds Yukon Gold potatoes (about 6 medium), scrubbed, dried, sides squared off, and cut lengthwise into 1/4-inch by 1/4-inch batons (see note)
- 6 cups peanut oil
- 1/4 cup bacon fat , strained (optional) (see note)
- Kosher salt
Panna Cotta, Jeff's
By Bettye
From The Italian Country Table: Home Cooking from Italy’s Farmhouse Kitchens, by Lynne Rossetto Kasper This pann...
- 1 package unflavored gelatin
- 2 tablespoons cold water
- 3 cups heavy whipping cream
- 1/2 cup (3 1/2 ounces) sugar, or more to taste
- Pinch of salt
- 1 1/2 teaspoons vanilla extract
- 1 cup (8-ounce container) sour cream
- Optional Topping: 2 cups pitted fresh cherries, strawberries, raspberries, or sliced peaches or pears or 1 1/2 to 2 tablespoons artisan-made balsamic vinegar or 2 to 3 tablespoons Saba syrup or Vin Co
Broccoli Pad Thai
By Bettye
1. Cover noodles with boiling water in bowl and soak until softened but not fully tender, about 20 minutes Drain ...
- 8 ounces rice stick noodles, about 1/4 inch thick
- 1 1/2 pounds broccoli, florets, chopped; stems discarded
- 1 T. vegetable oil
- 2 large eggs, lightly beaten
- 3/4 cup water
- 1/4 cup fish sauce (Thai Kitchen Fish Sauce)
- 1/4 cup lime juice, about 2 limes
- 1/4 cup packed dark brown sugar
- 2 tsps. Asian chili-garlic sauce
- 1 cup bean sprouts
- 1/4 cup fresh cilantro