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Recipes
Chocolate Chip Cookies
By Bettye
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)
Green Chili Chicken Soup
By Bettye
Cook chicken. To peel fresh tomatoes, boil enough water in a sauce pan to cover the tomato
- 1/2 stick butter
- 2 Tbs. olive oil
- 2 cups chopped yellow onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 Tbs. minced fresh garlic
- 6 Tbs. all-purpose flour
- 1/2 cup milk salsa
- 2 cans (4.5 oz.) chopped green chilies
- 1 1/2 tsp. ground cumin
- 2 tsp. crushed red pepper
- 4 cups chicken broth
- 2 cups chopped fresh tomatoes (peeled)
- 2 cans (8 oz. each) whole kernel white corn, drained
- 4 cups (about 2 lbs.) diced or shredded cooked chicken
- 4 cups heavy whipping cream
- 1/2 cup chopped fresh cilantro
- White cheddar cheese
- Corn tortillas
Slow Cooker Smothered Pork Chops
By Bettye
1. Cook the bacon in a 12-inch nonstick skillet over medium heat until crisp, about 8 minutes
- 4 ounces (about 4 slices) bacon , cut into 1/4-inch pieces
- 3 medium onions , halved and sliced thin
- 4 teaspoons light brown sugar
- 3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
- 1 tablespoon minced fresh thyme leaves , or 1 teaspoon dried
- Salt
- 3 cups low-sodium chicken broth
- 1/4 cup soy sauce
- 2 tablespoons Minute Tapioca
- 2 bay leaves
- 6 bone-in blade-cut pork chops , about 3/4-inch thick
- Ground black pepper
- 1 tablespoon cider vinegar
- 1 tablespoon minced fresh parsley leaves
Herb Crusted Steaks with Lemon Garlic Potatoes
By Bettye
Pat steaks dry with paper towels and season with salt and pepper
- 4 center-cut tenderloin steaks, about 1 inch thick
- Salt and pepper
- 3 Tbs. olive oil
- 1 1/4 lb. red potatoes, scrubbed and cut into 1-inch chunks
- 2 garlic cloves, minced
- 2 tsp. lemon juice
- 2 tsp. Dijon mustard
- 1/2 cup mixed finely chopped fresh herbs such as tarragon, basil, cilantro, and parsley
Baked Pasta with Ricotta and Olives
By Bettye
1. Adjust oven rack to top position and heat broiler
- 1 cup ricotta cheese
- 3/4 cup grated Parmesan cheese
- 1 tsp. grated lemon zest
- Salt and pepper
- 2 T. olive oil
- 3 garlic cloves, minced
- 1 (28 oz.) can diced tomatoes
- 1/2 cup pitted kalamata olives, chopped
- 1/4 cup chopped fresh basil
- 1 pound campanelle or penne pasta
Pasta Primavera with Prosciutto and Sage Cream
By Bettye
Place olive oil in a large skillet over medium-high heat
- 2 T. olive oil
- 1/4 pound prosciutto, cut 1/4 in. thick and diced
- 4 cloves garlic, peeled
- 12 fresh asparagus, stems peeled and cut into 2 in. pieces
- 1 medium zucchini, cut into 1/4 in. slices, diced
- 2 cups heavy cream
- 2 T. finely chopped fresh sage
- 1 T. finely chopped fresh oregano
- 1 t. freshly ground black pepper
- 1 t. salt
- 1 cups peas, fresh or frozen
- 4 plum tomatoes, diced
- 1 jar artichokes, drained and quartered
- 1 pound dried pasta, cooked al dente
- 1/2 cup freshly grated Parmesan cheese
Osso Buco
By Bettye
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees
- Gremolata:
- 6 Tbs. vegetable oil
- 6 veal shanks (8-10 ounces and 1 1/2 inches thick each), tied around equator with butcher's twine.
- 2 1/2 cups dry white wine
- 2 medium onions, chopped medium
- 2 medium carrots, peeled and chopped medium
- 2 medium celery ribs, chopped medium
- 6 medium garlic cloves, minced or pressed through garlic press (about 2 Tbs.)
- 2 cups low sodium chicken broth
- 2 bay leaves
- 1 (14.5 ounce) can diced tomatoes, drained
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 Tbs.)
- 2 tsp. minced lemon zest
- 1/4 cup minced fresh parsley leaves
Chicken Enchiladas
By Bettye
In a 2 quart pot over medium-high heat combine tomato, green bell pepper, red bell pepper, onion, chicken broth, to...
- 8 yellow corn tortillas
- 1/2 cup canola oil
- 1/2 cup shredded Monterey Jack cheese
- 1 tomato, peeled, seeded and diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1/2 medium onion, diced
- 1/2 cup chicken broth or stock
- 1/2 cup tomato sauce
- 1/2 cup picante sauce or salsa
- 1 T. butter
- 1/16 t. granulated garlic
- 1/16 t. cumin
- 1/4 t. salt
- 1/4 t. black pepper
- 1/2 lb. cooked chicken, chopped
- 1/3 cup Monterey Jack cheese
Sour Cream Sauce for Enchiladas
By Bettye
Goes with Chicken Enchiladas
- 1 1/2 cups chicken broth
- 1 t. fresh limejuice
- 1/8 t. salt
- 2 Tbsp butter
- 1/4 cup flour
- 1 cup sour cream
Jambalaya
By Bettye
Place spareribs on a broiling rack and bake them in a 400 degree oven until brown, about 15 - 20 minutes
- 2 pounds pork spareribs, cut into single-bone pieces
- 3 T. peanut oil
- 1 large onion, peeled and chopped
- 2 green peppers, cored and chopped
- 3 cloves garlic, peeled and chopped fine
- 4 ribs celery, chopped
- 6 green onions, chopped
- 1 can (28 oz.) whole tomatoes, crushed with your hands
- 3 1/2 cups chicken broth
- 1/2 pound smoked hot-link sausage, sliced in 1/4 in. pieces
- 1 cup diced ham
- 3 T. chopped parsley
- 2 T. Tabasco
- 1/4 cup Worcestershire sauce
- 3 t. whole thyme leaves
- Salt and freshly ground pepper to taste
- 2 cups uncooked converted rice.