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Recipes
Mint Rice with Shallots
By Bettye
Put the rice in a bowl with a few cups of water
- 2 cups long-grain rice, such as jasmine
- 2 3/4 cups chicken stock
- 3 shallots or 1 small red onion peeled and minced
- 1 cup julienned or finely-chopped mint leaves
Pork and Vegetable Stir-Fry with Cashew Rice
By Bettye
1. Cook the rice according to package directions, omitting salt and fat
- 3/4 cup uncooked long-grain rice
- 1/3 cup chopped green onions
- 1/4 cup dry-roasted cashews, salted and coarsely chopped
- 1/2 t. salt
- 2/3 cup fat-free, less sodium, chicken broth
- 2 T. cornstarch, divided
- 3 T. low sodium soy sauce, divided
- 2 T. honey
- 1 lb. pork tenderloin trimmed and cut into 1/2 inch cubes
- 1 T. canola oil, divided
- 2 cups sliced mushrooms (about 4 oz.)
- 1 cup chopped onion
- 1 T. grated peeled fresh ginger
- 2 garlic cloves
- 2 cups sugar snap peas, trimmed
- 1 cup chopped red bell pepper
Night Before Mashed Potatoes
By Bettye
1. Boil and drain potatoes
- 8 to 10 potatoes, peeled
- 8 oz. cream cheese, sofened
- 1 cup sour cream
- Salt & pepper to taste
- Butter
- Seasoned Salt
Black Bottom Cupcakes
By Bettye
Mix together cream cheese, salt, egg 1/3 cup sugar and chocolate chips
- 8 oz. cream cheese, softened
- 1/8 tsp. salt
- 1 egg
- 1/3 cup sugar
- 1 6oz. package semi-sweet chocolate chips
- 1 1/2 cup flour
- 1 cup sugar
- 1/3 cup oil
- 1 cup water
- 1 Tsp. vinegar
- 1/2 tsp. salt
- 1 tsp. soda
- 1 tsp. vanilla
- 1/4 cup cocoa
Broccoli Salad
By Bettye
Mix all ingredients in a large bowl
- 1 bunch broccoli, cut up
- 1 pkg. bacon, fried and crumbled (or use Bacos)
- 2 cups red grapes
- 2 cups diced celery
- 1 cup raisins
- 1 cup slivered almonds
- 1/4 cup white onion, diced (or green onions)
- 1 cup Hellmann's light mayonnaise
Pork Tamales
By Bettye
When you're looking for an alternative to the traditional Christmas dinner try these tamales with latin side dishes...
- Filling
- 3 T. olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 lb. ground pork, cooked
- 1 cup corn, canned or frozen
- 3/4 cup raisins
- 1 roasted poblano pepper, diced
- 1 roasted green pepper
- 2 T. brown sugar
- 2 T. cider vinegar
- 2 t. cumin
- Salt & pepper to taste
Brussel Sprouts, Braised with Bacon
By Bettye
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes
- 4 ounces bacon slices, coarsely chopped
- 1 lb fresh brussels sprouts, trimmed
- 3/4 cups chicken broth
- 2 cloves garlic, minced
- 2 tbs olive oil
- salt and freshly ground black pepper
Waldorf Chicken Salad by Cook's Illustrated
By Bettye
INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 400 degrees
- 2 whole bone-in, skin-on chicken breasts (large, at least 1 1/2 pounds each)
- 1 tablespoon vegetable oil
- Table salt
- For Salad
- 2 medium ribs celery , cut into small dice
- 2 medium scallions , white and green parts, minced
- 3/4 - 1 cup mayonnaise
- 1 1/2 - 2 tablespoons lemon juice from 1 small lemon
- 2 tablespoons minced fresh parsley leaves
- 1 apple , cored and cut into medium dice
- 6 tablespoons chopped walnuts , toasted
Salsa by Bob
By Bettye
Cut tomatillos into quarters and process in a Cuisanart into fine chunks but stop short of liquifying
- 2 sweet onions
- 2 pounds tomatillas
- 2 pounds ripe tomatoes
- 2 bunches cilantro
- 3 teaspoons salt
- Juice of 3 limes
- 2 fresh jalapeños no seeds
- 2 fresh habaneros no seeds
Perfect Chocolate Chip Cookies
By Bettye
1. Adjust oven rack to middle position and heat oven to 375 degrees
- 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter (1 3/4 sticks)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/4 cups semisweet chocolate chips or chunks (see note)
- 3/4 cup chopped pecan or walnuts, toasted (optional)