Friday, September 17, 2010
Thursday, September 16, 2010
Amazing Taste - Adam Taki on The Morning Blend, Las Vegas
You can give your food a kick with a simple flick of the wrist! Adam Taki shows us an amazing Chicken Artichoke dish with amazing flavor thanks to Amazing Taste seasoning!
Wednesday, September 15, 2010
Betty's Kentucky Cashew Chicken Recipe
In this video, Betty demonstrates how to make Cashew Chicken. This is an "American " take on the authentic Asian version of Cashew Chicken, and you will notice that I used the method of sautéing, rather than "stir-frying."
Ingredients:
1 whole boneless chicken breast (2 breast halves), cut into bite-sized pieces
1 tablespoon soy sauce
1 teaspoon cornstarch
3 tablespoons peanut oil, divided
½ cup salted, roasted cashew halves or pieces
3 cloves garlic, minced
2 tablespoons rice vinegar
1 medium green bell pepper, cut into chunks
1 medium onion cut into wedges (4 or 8) and separated
1 teaspoon1 teaspoon ground ginger
Optional:
3 tablespoons soy sauce
1 tablespoon cornstarch
1 cup water, adding more for desired thickness
In a small bowl, combine 1 tablespoon soy sauce with 1 teaspoon cornstarch. Add chicken pieces and stir to coat. Set aside. Add 2 tablespoons peanut oil to a deep skillet. Heat, and then add ½ cup cashew halves. Stir until lightly toasted, about 1 minute. Remove with a slotted spoon and set aside. Add coated chicken to hot oil in skillet and cook until chicken is no longer pink in the center. Remove with a slotted spoon and set aside. Add reserved tablespoon peanut oil to skillet. When the oil is hot, add 1 medium bell pepper, chunked, 1 medium onion, cut into wedges, and 1 teaspoon ground ginger. Saute until the vegetables are crisp-tender, about 4 minutes. Add 3 cloves minced garlic and for for about 1 minute longer. Add 2 tablespoon rice vinegar, and cook, stirring constantly, for about 5 minutes. Now, return cooked chicken to the skillet and heat through for about 2 minutes. Finally, stir in toasted cashews. Ladle this mixture over the cooked white rice and serve immediately. (I cooked my rice in chicken broth in a rice cooker.) If you like your Cashew Chicken to have a more intense flavor, make a gravy by placing 3 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 cup of water in a small saucepan. Cook over low heat, stirring continually. Add more water to get the consistency of gravy that you like. You may add this to the finished Cashew Chicken mixture in the skillet, stirring well to combine, or you may use it for individual servings for those who like a more intense flavor. This is one of my husband's favorite meals; he likes it with the additional gravy! Enjoy!!! --Betty
Ingredients:
1 whole boneless chicken breast (2 breast halves), cut into bite-sized pieces
1 tablespoon soy sauce
1 teaspoon cornstarch
3 tablespoons peanut oil, divided
½ cup salted, roasted cashew halves or pieces
3 cloves garlic, minced
2 tablespoons rice vinegar
1 medium green bell pepper, cut into chunks
1 medium onion cut into wedges (4 or 8) and separated
1 teaspoon1 teaspoon ground ginger
Optional:
3 tablespoons soy sauce
1 tablespoon cornstarch
1 cup water, adding more for desired thickness
In a small bowl, combine 1 tablespoon soy sauce with 1 teaspoon cornstarch. Add chicken pieces and stir to coat. Set aside. Add 2 tablespoons peanut oil to a deep skillet. Heat, and then add ½ cup cashew halves. Stir until lightly toasted, about 1 minute. Remove with a slotted spoon and set aside. Add coated chicken to hot oil in skillet and cook until chicken is no longer pink in the center. Remove with a slotted spoon and set aside. Add reserved tablespoon peanut oil to skillet. When the oil is hot, add 1 medium bell pepper, chunked, 1 medium onion, cut into wedges, and 1 teaspoon ground ginger. Saute until the vegetables are crisp-tender, about 4 minutes. Add 3 cloves minced garlic and for for about 1 minute longer. Add 2 tablespoon rice vinegar, and cook, stirring constantly, for about 5 minutes. Now, return cooked chicken to the skillet and heat through for about 2 minutes. Finally, stir in toasted cashews. Ladle this mixture over the cooked white rice and serve immediately. (I cooked my rice in chicken broth in a rice cooker.) If you like your Cashew Chicken to have a more intense flavor, make a gravy by placing 3 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 cup of water in a small saucepan. Cook over low heat, stirring continually. Add more water to get the consistency of gravy that you like. You may add this to the finished Cashew Chicken mixture in the skillet, stirring well to combine, or you may use it for individual servings for those who like a more intense flavor. This is one of my husband's favorite meals; he likes it with the additional gravy! Enjoy!!! --Betty
Betty's Individual Strawberry Shortcakes Recipe
In this video, Betty demonstrates how to make Individual Strawberry Shortcakes. These are homemade sweet biscuits that are sliced and layered with sweetened strawberries and juice, and then topped with whipped topping. Served warm, they are scrumptious!
Ingredients:
2 cups self-rising flour
2 tablespoons sugar
½ cup butter
½ cup evaporated milk
¼ cup water
1 or 2 quarts sweetened sliced strawberries (I took half of my washed, capped strawberries and mashed them with ½ cup sugar, using a fork, and then put them together with the other half of the strawberries. This provides the strawberry juice that you need. If possible, refrigerate the mixture a few hours before using it.)
whipped topping
Place 2 cups self-rising flour in a large bowl. With a pastry blender or fork, cut in ½ cup butter, until mixture resembles coarse cornmeal. Add ½ cup evaporated milk and ¼ cup water, and mix with a fork, until dry ingredients are moistened. Turn out on lightly floured surface. Knead 10 to 15 times. Roll or pat to ½-inch thickness. Cut with floured biscuit cutter. Bake on ungreased baking sheet in 450-degree oven for about 10 minutes. (Mine only took 8 minutes.) Cool about 5 minutes and split shortcakes in half horizontally. Cover bottom halves with strawberries and juice. Top with remaining shortcake halves. Add more berries and juice on top, and place a dollop of whipped topping on top. This looks gorgeous, and the taste is wonderful!
Note: I had already made these Individual Strawberry Shortcakes when some of you commented yesterday that you hoped that I would choose to make the Butter Roll from Cedar Village Restaurant. This strawberry shortcake is part of a sequence of videos, culminating in a complete meal, but I will try to get a Butter Roll made for you before long! --Betty
Ingredients:
2 cups self-rising flour
2 tablespoons sugar
½ cup butter
½ cup evaporated milk
¼ cup water
1 or 2 quarts sweetened sliced strawberries (I took half of my washed, capped strawberries and mashed them with ½ cup sugar, using a fork, and then put them together with the other half of the strawberries. This provides the strawberry juice that you need. If possible, refrigerate the mixture a few hours before using it.)
whipped topping
Place 2 cups self-rising flour in a large bowl. With a pastry blender or fork, cut in ½ cup butter, until mixture resembles coarse cornmeal. Add ½ cup evaporated milk and ¼ cup water, and mix with a fork, until dry ingredients are moistened. Turn out on lightly floured surface. Knead 10 to 15 times. Roll or pat to ½-inch thickness. Cut with floured biscuit cutter. Bake on ungreased baking sheet in 450-degree oven for about 10 minutes. (Mine only took 8 minutes.) Cool about 5 minutes and split shortcakes in half horizontally. Cover bottom halves with strawberries and juice. Top with remaining shortcake halves. Add more berries and juice on top, and place a dollop of whipped topping on top. This looks gorgeous, and the taste is wonderful!
Note: I had already made these Individual Strawberry Shortcakes when some of you commented yesterday that you hoped that I would choose to make the Butter Roll from Cedar Village Restaurant. This strawberry shortcake is part of a sequence of videos, culminating in a complete meal, but I will try to get a Butter Roll made for you before long! --Betty
Betty's Oven Roast Beef au jus
Ingredients:
1 ½ pounds top round roast, rinsed (You may use a different cut of roast.)
salt, to taste
reserved pan drippings
flour, as needed
½ of a 10 ¾-oz can beef broth (Use more, if you have a lot of pan drippings.)
Prepare a roasting pan by placing aluminum foil in the bottom—enough to come up and cover the beef roast. Salt the roast with the amount of salt desired. Place the roast in the foil-lined roasting pan, and bring the foil up to cover the roast completely. Place the lid on the roasting pan. Bake in a 300 degree oven about 3 hours, or to desired doneness. This roast will be done all the way through, using this slow-cook method. When done, remove the roast to a clean cutting board, and slice against the grain and arrange on serving plate. If desired, make au jus-style gravy by placing pan drippings from foil into a saucepan, add a small amount of flour and ½ of a 10 ¾-oz. can beef broth. Cook and stir constantly until gravy is slightly thickened. Serve in a small container, along with the Oven Roast Beef. I served my Oven Roast Beef au jus with a dollop of Creamy Horseradish Sauce, Bybee Cheesy Party Potatoes, Summer Sauteed Zucchini, Basil Marinated Tomato Salad, and a glass of iced tea! I hope you enjoy the dinner! Love to all! --Betty
1 ½ pounds top round roast, rinsed (You may use a different cut of roast.)
salt, to taste
reserved pan drippings
flour, as needed
½ of a 10 ¾-oz can beef broth (Use more, if you have a lot of pan drippings.)
Prepare a roasting pan by placing aluminum foil in the bottom—enough to come up and cover the beef roast. Salt the roast with the amount of salt desired. Place the roast in the foil-lined roasting pan, and bring the foil up to cover the roast completely. Place the lid on the roasting pan. Bake in a 300 degree oven about 3 hours, or to desired doneness. This roast will be done all the way through, using this slow-cook method. When done, remove the roast to a clean cutting board, and slice against the grain and arrange on serving plate. If desired, make au jus-style gravy by placing pan drippings from foil into a saucepan, add a small amount of flour and ½ of a 10 ¾-oz. can beef broth. Cook and stir constantly until gravy is slightly thickened. Serve in a small container, along with the Oven Roast Beef. I served my Oven Roast Beef au jus with a dollop of Creamy Horseradish Sauce, Bybee Cheesy Party Potatoes, Summer Sauteed Zucchini, Basil Marinated Tomato Salad, and a glass of iced tea! I hope you enjoy the dinner! Love to all! --Betty
Betty's Bybee Party Potatoes Recipe
In this video, Betty demonstrates how to make Bybee Party Potatoes. This dish was inspired by our recent trip to Bybee Pottery, in Bybee, Kentucky, which has been in continuous operation by the Cornelison family since 1809. I found this recipe at the Bybee Pottery website, which is called "Little Bit of Bybee." It is a casserole of cubed potatoes, Cheddar cheese, butter, sour cream, cheddar cheese soup, and seasonings. This casserole was originally named "Cheesy Potatoes," but is now sometimes called "Party Potatoes," because the family makes them whenever company comes over! I think it is great!
Ingredients:
¾ cup shredded sharp Cheddar cheese, divided
1 tablespoon butter
1/8 teaspoon black pepper (I used freshly ground peppercorns.)
3 medium-sized potatoes, peeled and chopped
8-oz. carton sour cream
½ of a 10 ¾-oz. can cheddar cheese soup
salt, as desired
1/8 teaspoon paprika or cayenne pepper, optional (I used cayenne pepper.)
cooking oil spray
Spray a medium-sized Bybee (or other) casserole dish with cooking oil spray. Combine ½ cup of Cheddar cheese with all remaining ingredients in a large bowl and stir. Spoon potato mixture evenly into baking dish and sprinkle with reserved ¼ cup shredded cheese. Bake at 350 degrees for 1 hour and 15 minutes to 1 ½ hours. (At 1 hour and 15 minutes, my potatoes were still a little crunchy!) I hope you enjoy this little bit of Bybee! If you are interested in more information about Bybee Pottery, including purchasing Bybee Pottery, you can visit their website at bybeepottery.com. I hope you enjoy this nice dish! --Betty
Ingredients:
¾ cup shredded sharp Cheddar cheese, divided
1 tablespoon butter
1/8 teaspoon black pepper (I used freshly ground peppercorns.)
3 medium-sized potatoes, peeled and chopped
8-oz. carton sour cream
½ of a 10 ¾-oz. can cheddar cheese soup
salt, as desired
1/8 teaspoon paprika or cayenne pepper, optional (I used cayenne pepper.)
cooking oil spray
Spray a medium-sized Bybee (or other) casserole dish with cooking oil spray. Combine ½ cup of Cheddar cheese with all remaining ingredients in a large bowl and stir. Spoon potato mixture evenly into baking dish and sprinkle with reserved ¼ cup shredded cheese. Bake at 350 degrees for 1 hour and 15 minutes to 1 ½ hours. (At 1 hour and 15 minutes, my potatoes were still a little crunchy!) I hope you enjoy this little bit of Bybee! If you are interested in more information about Bybee Pottery, including purchasing Bybee Pottery, you can visit their website at bybeepottery.com. I hope you enjoy this nice dish! --Betty
Monday, September 13, 2010
Princess cake - How to make a princess doll birthday cake
Any little birthday girl would love this magical unique princess doll cake for her party, decorated with a real doll she can play with later.
How to make the princess cake instructions (some may say this is similar to a Bratz or Barbie birthday cake)
Assembling the princess birthday cake:
1. Bake three cakes in 8-inch round cake pans and one cake in a medium ovenproof glass bowl. Let cakes cool.
2. Cut off the dome off all of the 8-inch round cakes with a serrated knife. (Freezing the cake for about 45 minutes before you cut them will reduce the crumbs).
3. Cut a small hole in the middle of each layer; this is where the princes doll will go.
4. To keep your decorating surface clean while you frost, slide pieces of parchment paper underneath the bottom layer.
5. Using your offset spatula, place a dollop of frosting on one of the layers of cake, and spread it evenly. Place another layer on top, frost it, and place the last layer on top. Frost the top of the last 8-inch round cake and top with the cake baked in the overproof glass bowl (domed side up).
6. Make a crumb coat. This is a thin layer of frosting that seals in the crumbs and keeps the frosting clean and neat. Spread the frosting over the entire surface of the cake. To make the frosting smooth, take a strip of paper, cup it and place it at the bottom of the cake, sliding it evenly to the top of the cake.
7. Spread the frosting smooth around the hole in the top.
8. Freeze the cake for about 45 minutes to set the frosting.
Decorating the princess birthday cake:
1. Once the frosting is set, place a dollop of frosting on top and work your way down. Make the cake smooth using the paper technique, or add texture using your offset spatula. Try a fabric effect by making small swirls in the frosting.
2. Wrap the fashion dolls body with plastic wrap. If the doll has long hair you may consider wrapping that during the frosting process as well, to keep it clean.
3. Insert the princess doll into the hole, and add frosting to fill in any gaps.
4. Fill the pastry bag with pink frosting and pipe stars around the doll where it meets the cake. Cover her bodice with the frosting as well.
5. Add highlights to the dress with candy stars.
6. As a finishing touch, you can add a wand and hat made of paper and candy as well.
Some may say this is similar to a Bratz or Barbie birthday cake.
Keywords:
how to make a birthday cake
birthday cake ideas
how to make a cake
barbi cake
How to make the princess cake instructions (some may say this is similar to a Bratz or Barbie birthday cake)
Assembling the princess birthday cake:
1. Bake three cakes in 8-inch round cake pans and one cake in a medium ovenproof glass bowl. Let cakes cool.
2. Cut off the dome off all of the 8-inch round cakes with a serrated knife. (Freezing the cake for about 45 minutes before you cut them will reduce the crumbs).
3. Cut a small hole in the middle of each layer; this is where the princes doll will go.
4. To keep your decorating surface clean while you frost, slide pieces of parchment paper underneath the bottom layer.
5. Using your offset spatula, place a dollop of frosting on one of the layers of cake, and spread it evenly. Place another layer on top, frost it, and place the last layer on top. Frost the top of the last 8-inch round cake and top with the cake baked in the overproof glass bowl (domed side up).
6. Make a crumb coat. This is a thin layer of frosting that seals in the crumbs and keeps the frosting clean and neat. Spread the frosting over the entire surface of the cake. To make the frosting smooth, take a strip of paper, cup it and place it at the bottom of the cake, sliding it evenly to the top of the cake.
7. Spread the frosting smooth around the hole in the top.
8. Freeze the cake for about 45 minutes to set the frosting.
Decorating the princess birthday cake:
1. Once the frosting is set, place a dollop of frosting on top and work your way down. Make the cake smooth using the paper technique, or add texture using your offset spatula. Try a fabric effect by making small swirls in the frosting.
2. Wrap the fashion dolls body with plastic wrap. If the doll has long hair you may consider wrapping that during the frosting process as well, to keep it clean.
3. Insert the princess doll into the hole, and add frosting to fill in any gaps.
4. Fill the pastry bag with pink frosting and pipe stars around the doll where it meets the cake. Cover her bodice with the frosting as well.
5. Add highlights to the dress with candy stars.
6. As a finishing touch, you can add a wand and hat made of paper and candy as well.
Some may say this is similar to a Bratz or Barbie birthday cake.
Keywords:
how to make a birthday cake
birthday cake ideas
how to make a cake
barbi cake
Cupcake decorating ideas: Sports theme decorated cupcakes
Cupcake decorating ideas: Sports theme decorated cupcakes
These cupcakes will be a home run for any sports loving family. Here's how to decorate cupcakes to look like baseballs, tennis balls, basketballs and soccer balls, with some easy tips from professional baker and author Liv Hansen for the Betty Crocker Kitchens.
Keywords:
decorated cupcakes
cupcake decorating ideas
how to decorate cupcakes
Chocolate brownies: How to make heart-shaped chocolate brownies
Chocolate brownies: How to make heart-shaped chocolate brownies
Here is a beautiful, delicious way to say I love you - with chocolate. The smooth, beautiful topping is what makes these valentine's brownies extra special, and professional baker Liv Hansen from the Betty Crocker Kitchens shows you how to do it. We'll never tell your valentine how easy it was for you to make these gorgeous heart brownies.
Keywords:
how to make chocolate brownies
valentine treats
heart brownies
valentine brownies
Here is a beautiful, delicious way to say I love you - with chocolate. The smooth, beautiful topping is what makes these valentine's brownies extra special, and professional baker Liv Hansen from the Betty Crocker Kitchens shows you how to do it. We'll never tell your valentine how easy it was for you to make these gorgeous heart brownies.
Keywords:
how to make chocolate brownies
valentine treats
heart brownies
valentine brownies
Apple pie recipe - How to make apple pie
Does anything smell better than an apple pie baking in the oven? Lauren Chattman from Pillsbury shows how to make the perfect apple pie. It's so good you don't even need the ice cream (but we'll understand if you have some anyway).
Recipe: How to make apple pie
1. Heat oven to 425 degrees. Roll one refrigerated pie crust into a 9 inch glass pie plate.
2. Mix 6 cups of thinly sliced apples, preferably a firm variety like Granny Smith, 3/4 cup of sugar, 2 tablespoons of flour, a tablespoon of lemon juice, 3/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg, and 1/4 of a teaspoon of salt. Pour entire mixture into the pie shell.
3. Take the second pie crust and roll it right on top of the apples. There should be a little bit of the pie crust hanging over the pie plate. Tuck the edges under for a thick crust.
4. To finish the crust with a scalloped edge, place your index finger and thumb on a section of the outside edge of the pie crust. With your index finger on the other hand press into that section from the inside of the pie crust to make a scalloped edge all the way around.
5. Cut four to six slits in the top of the pie for ventilation. This lets the moisture escape and ensures your apple pie has a crisper top crust.
6. Place a pie shield, or aluminum foil strips, over the pie crust edges to prevent burning.
7. Bake the apple pie for 40 to 45 minutes. About 15 minutes before the pie is finished, take the pie shield off to let the edge brown up.
8. After baking, the apple pie should cool for two hours so the juices are reabsorbed into the apples. Your willpower will pay off because you'll be able to cut beautiful, neat slices.
Pillsubry's apple pie recipe serves 6-8.
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