Add black pepper powder fried in ghee to pancake mix, it will not stick to the pan.
Green peppers may be frozen without blanching in an airtight container for later use.
In this video, Betty demonstrates how to make Baked Swiss Cheese Dip. This Swiss cheese dip is flavored with onion and is baked in the oven until bubbly and brown. YUM! Ingredients: 1 small onion, chopped finely 1 teaspoon extra virgin olive oil 12 ounces shredded Swiss cheese 1 cup mayonnaise 1 tablespoon Dijon mustard ground sea salt, to taste ground black peppercorns, to taste In a small skillet, sauté 1finely-chopped onion in 1 teaspoon olive oil until tender. Set aside to cool. In a large mixing bowl, combine 12 ounces shredded Swiss cheese, 1 cup mayonnaise, 1 tablespoon Dijon mustard, and freshly ground salt and pepper, to taste. Finally, add the sautéed chopped onion to the mixture. Stir well. Spoon the mixture into an ungreased baking dish. Bake at 325 degrees (F) for about 20 minutes, or until bubbly and beginning to brown on top. Remove from oven and serve immediately. I served these with Toasted Baguette Slices (which you will find in bettyskitchen). This is a great combination, and I hope you enjoy it! –Betty ?
In this video, Betty demonstrates how to make a Classic King Ranch Casserole. This dish has been around a long time in the US, and this is a simple, basic version. The recipe is influenced by Southwestern cooking, and the dish is quite a lot like an enchilada casserole. Ingredients: 12-oz. package frozen 3-pepper and onion blend (You may substitute 1 chopped onion plus ½ chopped green bell pepper, ½ chopped red bell pepper, and ½ chopped yellow bell pepper.) 2tablespoons extra virgin olive oil 3 cups cooked chicken, chopped or shredded (I cooked 3 salted chicken breasts in a slow cooker for 4 hours—no water added– and then chopped and shredded them.) 10 ¾-oz. can cream of chicken soup 10 ¾-oz. can cream of mushroom soup 10 ¾-oz. can chicken broth 10-oz. can diced tomatoes and green chiles, undrained (Rotel brand is quite often used.) 1 teaspoon chili powder ½ teaspoon garlic salt (10) 6-inch corn tortillas, cut into 1-inch squares 2 cups shredded sharp Cheddar cheese cooking oil spray Heat 2 tablespoons olive oil in a deep saucepan over medium heat. Add frozen 3-pepper and onion blend and sauté until softened. Drain and transfer to a large mixing bowl. Stir in 3 cups cooked chicken, a 10 ¾-oz. can cream of chicken soup, a 10 ¾-oz. can cream of mushroom soup, a 10 ¾-oz. can chicken broth, a 10-oz. can diced tomatoes and green chiles, 1 teaspoon chili powder, and ½ teaspoon garlic salt. In a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil …
In this video, Betty demonstrates how to make a Super Spinach Feta Quiche. This quiche uses a premade pie crust for simplicity, and it is filled with a great mixture of eggs, milk, butter, spinach and feta cheese. It bakes in the oven for a short time, making a quick and dramatic treat. Ingredients: 1 unbaked standard pie crust, rolled into a circle (I used a premade refrigerated pie crust, but you will find recipes for pie crusts in bettyskitchen, such as Plain Pie Crust.) 3 eggs, well-beaten 1 cup milk ¼ cup butter, melted 2 tablespoons all-purpose flour ½ teaspoon salt ¼ teaspoon ground white pepper 9-oz. package frozen chopped spinach, thawed and well-drained. (I used a paper towel to squeeze the spinach dry after draining.) 4-oz. crumbled feta cheese Place the unbaked pie crust in a quiche dish or a 9-inch pie plate, pressing until the edges of the pie crust come up the sides to the top. Flute the top edge, if desired. With a fork, prick bottom and sides of pie crust. Place the pie crust in a 400 degree (F) oven and bake for 6 to 8 minutes, until golden. Remove from oven and set aside. Reduce oven heat to 375 degrees (F). In a large mixing bowl, combine 3 well-beaten eggs, 1 cup milk, ¼ cup melted butter, 2 tablespoons flour, ½ teaspoon salt, and ¼ teaspoon white pepper. Whisk or stir with a large spoon, until mixture is combined. Stir in a 9-oz. package of frozen chopped broccoli (thawed and drained) and 4-oz. crumbled feta cheese. Pour mixture into baked pie crust …
In this video, Betty demonstrates how to make Grilled Ribeye Steak with Onion-Cheese Topping. The steaks are grilled on an outdoor grill and then topped with French fried onions and shredded cheese. They are returned to the grill for a short time to melt the cheese and blend the flavors. Ingredients: (2) 1-pound bone-in ribeye steaks Salt, to taste freshly ground black peppercorns, to taste 2 tablespoons extra virgin olive oil French fried onions (enough to cover the steaks in one layer) Shredded or chopped cheese of your choice (I used shredded cheddar on one steak and feta cheese on the other.) Remove steaks from refrigerator and let stand at room temperature for about one-half hour. Salt on both sides, to taste. Grind fresh, black peppercorns on both sides, to taste. Spread both sides with olive oil (using about 2 tablespoons of olive oil). Place the two steaks on a hot grill and watch carefully as they cook, turning once with tongs, and checking occasionally for doneness. When steaks are done to your liking, place a layer of French fried onions in a single layer over the top of each steak. Over the onion rings, sprinkle a generous amount of cheese. (We used shredded cheddar on one steak and feta cheese on the other steak.) Let the steaks remain over heat for just a minute or so, until the cheese melts and the flavors are blended. Serve immediately! I served mine with Deep-Fried mashed Potato Balls, Basic Garlic Bread, steamed vegetables, Rebecca Ruth Style Bourbon …
Cut a slice of lemon and then dip it in a mixture of salt and black pepper to get relief in sore throat.
In this video, Betty demonstrates how to make an Edible Cheese Tray with Four Cheeses. This tray is made of puff pastry that has been seasoned with herbs and spices. This is a delightful way to serve fancy cheeses at a dinner party! Ingredients: 1 egg 2 teaspoons water 1 sheet puff pastry dough from a 17.3-oz. package, thawed 1 teaspoon seasoned black pepper, to taste (or seasoning of your choice) sprigs of rosemary and parsley (or any fresh or dried herbs that you like) about 4 varied types of cheese, presented in an interesting configuration (I used packaged pimiento cheese, muenster cheese, mozzarella medallions, and Dutch cheese with cumin seed.) In a small bowl, place 1 egg and 2 teaspoons water and beat well. Set aside. Unfold the thawed sheet of puff pastry and place it in an ungreased shallow baking pan. Brush the top side with egg mixture. Cut 4 (1/2-inch-wide) strips from the pastry, cutting parallel to the seam of the pastry. (I cut 2 from each side for symmetry.) Remove the 4 strips and place them along the edge of the puff pastry, trimming ends. With a fork, prick the bottom of the pastry, allowing steam to escape as the pastry cooks. Sprinkle the bottom of the pastry with 1 teaspoon seasoned black pepper or other seasoning of your choice. Gently press fresh rosemary and parsley sprigs into the bottom to make an artistic design. Bake for 6 minutes at 400 degrees F. Prick bottom of pastry again, to let any air escape from underneath the pastry while baking …
Thank you SO much for watching! Please Don’t forget to RATE COMMENT AND SUBSCRIBE! THANK YOU! www.chefshauniece.com Twitter@ShaunieceCooks Recipe: What you’ll need: (This makes6-8 tarts) 1 package of Pepperidge Farm puff pastry sheets 2 large ripe tomatoes cut into 1/4in slices 1/2 cup of goat cheese 1/2 cup of freshly grated Parmesan cheese 1 large yellow onion thinly sliced 2 large cloves of garlic thinly sliced 1 tablespoons of thyme leaves sea salt and freshly cracked pepper 1/4 cup of thinly sliced basil Olive oil Here’s How to Make it: Preheat oven to 425 degrees F First saute you onions in about 3 tablespoons of olive oil, on medium low heat, stirring occasionally to make sure they’re not burning. About 20 minutes In the meantime, roll out each sheet of puff pastry into an 11in by 11in square. Using a round object about 5in in diameter, cut out 8 rounds. Using smaller round object as a guide and a sharp paring knife, score a 1/4-inch-wide border inside each pastry circle. Prick the pastry inside the score lines with a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border. Set aside To the caramelizing onions add the garlic and thyme. Cook until garlic is soft.. Divide the onion mixture evenly on top of the tarts. Top with goat cheese, tomato, salt and pepper, basil and more Parmesan (if preferred). Bake for 20 to 25 minutes or until edges are puffed up and golden brown. Enjoy! (recipe courtesy of Ina Garten, Food Network)
In this video, Betty demonstrates how to make Jazzed-Up Grilled Pimiento Cheese Sandwiches. The filling is sharp Cheddar cheese, blended with mayonnaise, sour cream, pimientos, green onions and a touch of ground red pepper. It is spread on hearty white bread, topped with tomato slices, and then grilled in butter for a gorgeous and delicious sandwich. Ingredients (for 2 sandwiches; you may have some filling left over): 2-oz. jar diced pimiento, drained ¼ cup mayonnaise ¼ cup sour cream green tops of 1 green onion, finely chopped 1/8 teaspoon ground red pepper, or less, to taste 8-oz. extra sharp white cheddar cheese, shredded 4 white or wheat bread slices 1 medium tomato, thinly sliced 2 tablespoons butter, softened In a large bowl, stir together 2-oz. diced pimientos, ¼ cup mayonnaise, ¼ cup sour cream, finely chopped tops of 1 green onion, and 1/8 teaspooon (or less) ground red pepper. Stir in 8-oz. shredded extra sharp white cheddar cheese. Spread one side of each of two bread slices with softened butter, and place them, buttered side down, in a large skillet or on a griddle. Spread about 1/3 cup of pimiento cheese mixture on top of each slice of bread. Place 2 thin slices of tomato on top of the pimiento cheese, and cap each sandwich with another slice of bread. Butter the top of the bread with softened butter. Place the skillet over medium heat, and then reduce to low, grilling the sandwiches slowly to allow flavors to mingle and cheese to melt. When brown on the …
In this video, Betty demonstrates how to make Super Bowl Beer Cheese Dip. This is great as an appetizer or party food, but it is delicious anytime. Ingredients: 10 ¾-oz. can Cheddar cheese soup ¾ cup beer 2 cups shredded Cheddar cheese ¼ teaspoon garlic powder ¼ teaspoon ground red pepper ¼ teaspoon hot pepper sauce Combine a can of Cheddar cheese soup with ¾ cup beer in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Gradually add 2 cups shredded sharp Cheddar cheese, stirring constantly until cheese melts. Stir in ¼ teaspoon garlic powder, ¼ teaspoon ground red pepper, and ¼ teaspoon hot pepper sauce. Pour immediately into a serving bowl and serve with crackers. This is also great accompanied with celery and blue cheese dip. (You can find a recipe for my Best Blue Cheese Dip in bettyskitchen.) I hope you can use this recipe, if you are looking for party food. It is great for Super Bowl entertaining! Enjoy!!! –Betty ?
In some countries, the seed of the papaya is ground and used like black pepper is in America but it also has a use as a remedy for upset stomach, mucous and fever.
Season the meat on both sides with salt and pepper. Do this at
the last minute, otherwise the salt will draw moisture out of the
steak and ruin its flavor.
Tomatoes are valuable in jaundice. A glass of fresh tomato juice, mixed with a pinch of salt and pepper, taken early in the morning, is considered an effective remedy for this disease.
Freshly ground black pepper: So much more flavorful than pepper
from the box. Just grind and savor.
Freshly ground black pepper: So much more flavorful than pepper from the box. Just grind and savor.
Too much pepper or too many hot peppers can be counteracted by adding sugar – a pinch at a time – to the dish.
A very simple remedy for indigestion is a glass of thin buttermilk mixed with a quarter teaspoon of pepper powder.
Mix 2/3 cup chopped, leftover roast beef with 1 cup mashed potatoes, some chopped onion and a dash of pepper. Shape the mixture into patties, coat with cornmeal and fry in a bit of oil until brown.
Boil 5 to 10 black pepper with equal quantity of sugar cubes in about 300 grams of water until one forth of water is left. Consume this hot, thrice a day for resolving the common cold problem.
Mix one-half cup Apple Cider Vinegar, one-half cup water, one-teaspoon cayenne pepper, and four teaspoons honey. Take one tablespoon when cough acts up. Take another tablespoon at bedtime.