Split Pea Soup Recipe : Chop Carrots for Split Pea Soup

Learn how to chop carrots for an easy split pea soup recipe in this free cooking class on video. Expert: Stephanie Barnett Bio: Stephanie Barnett was born in Seattle but spent her childhood in Los Angeles. A graduate of Art Center College of Design, her advertising career took her to Denver, Los Angeles and Hong Kong. Filmmaker: randy primm



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Spanish Tapas Recipe

Tapas are snacks, small delicious bites of food served at Tapas Bars and restaurants all over Spain. Inexpensive and with marvelous variety, Tapas are a good way to sample Spanish dishes without over filling your stomach or over emptying your pockets.

Origin

It is said that Tapas were created for the first time when the ailing King of Spain, Alfonso the 10th, was advised by his physicians that a cure would be found if instead of drinking wine by itself, between meals, he consumed a morsel of food with it. When the King had recovered from his illness, he wished to save the general populace from suffering in the same way and declared that from that time onwards, no alcohol could be served in the inns and taverns of Castile unless food was served with it.

Apart from the legend, there were purely practical reasons for the tradition of Tapas too. Farmers and labourers in rural Spain found Tapas a welcome addition to their work day, in that it gave them the energy to enable them to continue working throughout the day.

Tapas and Drink

Historically, wine was served with Tapas in winter to keep the body heated and ward off illness. In taverns, wine was served with a piece of bread with a topping of cheese or ham balanced on the mouth of the glass, to cover the wine and also to lessen the effects of the alcohol by absorbing it in the stomach. Wine is still the favoured accompaniment today but depending on the region and the season, sherry or cider might also be served with Tapas.

In summer, the drink often taken with Tapas in the hot regions of Southern Spain is gazpacho, a cold soup made primarily of tomatoes that is cooling and refreshing.

Tapas Recipes

Like the alcohol served with the Tapas, the Tapas itself can vary greatly from region to region and recipes have developed and changed throughout history. In medieval times, widespread poverty meant that the main ingredient of Tapas was bread, a cheap and readily available staple. Olives were also favoured whole or in a paste on bread, being plentiful all over Spain.

In wealthier times and today, meat (ham or sausage, smoked or fresh), fish and seafood (fried whitebait or calamari), dairy products (Spanish cheeses) and eggs (tortilla) are common constituents of Tapas. Vegetables are also important. Green beans in a garlicky tomato sauce are popular as are fried aubergine and potatoes.

Tapas have endured throughout the ages thanks to their combination of convenience, practicality and of course, their delicious taste.

Baked Potato Chowder recipe Uploaded

Pampered Chef - Loaded Baked Potato Chowder. Made in the Deep Covered Baker, this recipe is surprisingly abundant ready in about 30 minutes, with only about $ 2 per serving! Perfect comfort food with minimal effort required! Meeting up with friends to try new recipes and get free products for Pampered Chef Pampered chef party. For more information, visit the www.pamperedchef.com. Prescription 3 baked potatoes (about 2 1 lb/1.1 kg) 3 1 / 2 cups (875 ml) milk, divided 4 oz (125 g) cream cheese,softened 2 tablespoons (30 ml) butter 2-3 green onions with top (1 / 4 slices cup/50 ml) 4 oz (125 g) shredded cheddar cheese 1 1 / 2 tsp (7 mL) salt 1 / 2 tsp (2 mL) coarse ground black pepper Optional ingredients such as cooked chopped bacon, sour cream or steamed broccoli 1. Cut potatoes in half with Santoku, Baker covered at the bottom. Pour 1 / 2 cup (125 ml) of milk over the potatoes. Microwave, covered, up to 11 minutes. Remove the baker's oven. Moving Centerpotato potato late baker and outside the center. Cover and microwave on HIGH 11/08 minutes or until potatoes are easily pierced with a fork. Remove the baker's oven. Thick mashed potatoes Mix Chop N '. 2. Meanwhile, beat cream cheese until smooth batter Bowl Classic. Gradually add remaining 3 cups (750 ml) milk, beating until smooth. Add the cream cheese mixture and butter of Baker. Microwave, covered, up 3-5 minutes or until mixture is hot. Chef Knife Cut green onions.3 ...



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White Bean Soup Recipe with pieces of ham: How to decorate and serve the soup with white beans

Learn how to decorate and serve hocks recipe Aham and white bean soup with corn bread in this free cooking video Sur la. Expert: David Post Bio: David message is chef and owner of the Big Easy Catering in Santa Barbara, California. Director: Diana Bacon



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Betty's Skillet Mexican Cornbread Recipe

In this video, Betty demonstrates how to make Mexican cornbread, baked in an iron skillet. Full of cornmeal, eggs, Cheddar cheese, sour cream, whole kernel corn, and chopped green chiles, you can't miss with this one! Ingredients: 2 cups self-rising cornmeal mix (Adjust with cornmeal and flour, and add baking powder and salt, if you cannot find self-rising cornmeal mix.) 1 cup finely shredded Cheddar cheese (You may substitute a different type of cheese, if you like.) 1 cup sour cream 1 cup whole kernel corn, drained 4 oz. can chopped green chiles, drained 2 eggs, well beaten 2 tablespoons vegetable oil (for batter) 2 tablespoon peanut oil (for greasing skillet or baking pan) Heat oven to 400 degrees. Grease a 9-inch square baking pan or a 10-inch oven-proof skillet. (I used an iron skillet and poured 2 tablespoons peanut oil into the bottom and used my hands to spread it over the bottom and around the sides of the skillet. Then, I heated the skillet to a very high heat right before pouring the cornmeal batter in. Do not let the hot oil smoke!) In a large bowl, combine 2 cups self-rising cornmeal mix, 1 cup shredded Cheddar Cheese, 1 cup sour cream, 1 cup whole kernel corn, 4 oz. can drained green chiles, 2 well-beaten eggs, and 2 tablespoons vegetable oil. Stir, just until all ingredients are combined. Pour into a hot, greased skillet or baking pan. Bake for 20 minutes, or until golden brown and done. To test for doneness, place a toothpick in the center of the cornbread ...



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Loaded Baked Potato Chowder Recipe

Pampered Chef - Loaded Baked Potato Chowder. Made in the Deep Covered Baker, this amazing and hearty recipe is ready in around 30 minutes for only about $2 a serving! Perfect comfort food with minimal effort required! Get together with friends to try new recipes and earn free Pampered Chef products by hosting a Pampered Chef cooking party. To find out more, go to www.pamperedchef.com. Recipe 3 baking potatoes (about 2 1 lb/1.1 kg) 3 1/2 cups (875 mL) milk, divided 4 oz (125 g) cream cheese, softened 2 tbsp (30 mL) butter 2-3 green onions with tops (1/4 cup/50 mL sliced) 4 oz (125 g) sharp cheddar cheese, grated 1 1/2 tsp (7 mL) salt 1/2 tsp (2 mL) coarsely ground black pepper Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets 1. Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup (125 mL) of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix 'N Chop. 2. Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups (750 mL) milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef's Knife. 3 ...



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White Bean Soup Recipe With Ham Hocks : How to Finely Chop an Onion

Learn how to chop onions for aham hocks and white bean soup recipe in this free Southern food cooking video. Expert: David Postada Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California. Filmmaker: Diana Bacon



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Betty crunchy, tasty recipe for ham and cheese sandwiches

In this video, Betty demonstrates how to make their recipe ham and cheese sandwiches crispy and tasty. This sandwich is heavily favored over the ham and grilled cheese sandwich standard house of Betty! Ingredients: 7 oz French bread pan (.. I used half a 14 oz loaf twice the food section of my supermarket) 1 tablespoon butter, softened 2 slices Swiss cheese (deli-style) 1 roma tomato, thinly sliced ham 1 / 2 pound of honey, shaving (I bought my food in the supermarket.) 2tablespoons oil and vinegar with 2 slices of provolone sub spices, extra virgin olive oil if necessary to cook on the stove a slice 7 oz loaf of French bread horizontally into two equal parts. Then cut into two equal parts by two individuals to serve sandwiches sandwiches. Spread the cut sides of bread with softened butter, and brown in a skillet on the stove. For the bread of others spread 2 tablespoons of dressing on the side of the cut underwater. Now start to assemble the twosandwiches. The sandwiches that golden era, place 1 slice of Swiss cheese on a cut, half browned. Place 3 slices of tomato on top of cheese. Now, instead lbs 1 / 4 shaved honey ham on top of tomatoes. Put more than three slices of tomato on top of the ham, and place 1 slice of Swiss cheese over top of tomatoes. Complete sandwiches, keeping the other half used, browned and limit storage is filling sandwiches. Set aside while preparing a second type of ham and cheese...



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Loaded Baked Potato Chowder Recipe

Pampered Chef - Loaded Baked Potato Chowder. Made in the Deep Covered Baker, this amazing and hearty recipe is ready in around 30 minutes for only about $2 a serving! Perfect comfort food with minimal effort required! Get together with friends to try new recipes and earn free Pampered Chef products by hosting a Pampered Chef cooking party. To find out more, go to www.pamperedchef.com. Recipe 3 baking potatoes (about 2 1 lb/1.1 kg) 3 1/2 cups (875 mL) milk, divided 4 oz (125 g) cream cheese, softened 2 tbsp (30 mL) butter 2-3 green onions with tops (1/4 cup/50 mL sliced) 4 oz (125 g) sharp cheddar cheese, grated 1 1/2 tsp (7 mL) salt 1/2 tsp (2 mL) coarsely ground black pepper Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets 1. Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup (125 mL) of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix 'N Chop. 2. Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups (750 mL) milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef's Knife. 3 ...



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Betty's Trip to Hall's Restaurant with Rick--NO RECIPE--

In this video, Betty and her husband, Rick, have a late lunch at Hall's on the River in Boonesborough, Kentucky. Boonesborough is about 20 miles from our home. We stopped by Boonesborough State Park on the way to the restaurant to point out the original location of Fort Boonesborough (named after Daniel Boone). At the restaurant, we chose Deep-Fried Banana Peppers, Snappy Beer Cheese, Fried Catfish, Coleslaw, Garlic Cheese Grits, along with a cold soda and a tall glass of iced tea. I also ordered an authentic piece of Derby Pie (made by Kern's Kitchens) to take home. We have already made deep-fried banana peppers, garlic cheese grits, catfish, and derby pie in bettyskitchen, so we visited the restaurant mainly to check out the beer cheese. I will be making and uploading beer cheese soon! We had a wonderful time (although it did begin to rain), and we are honored to have you come along! --Betty :)



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Southern Living Betty White bean soup recipe

In this video, Betty shows you how to make your white bean soup, a recipe submitted to Southern Living magazine in 1990 and published. This is a soup bean filling, but fast and easy! Ingredients: (. Approximately 16 ounces) 1 can white beans 1 can northern white beans (. Approximately 16 ounces) 1 cup water 1 / 2 stick butter or margarine 1 / 4 cup onion, chopped 1 carrot, chopped 1 5 oz can slice of salted pork, flaked with a fork (I used Hormel.) Place the box of white beansthe degree of great northern beans in a large pot over medium heat. Add 1 cup water and mix well. Now, take a potato masher (or fork or spoon) and mash bean mixture and water until soft. Place over low heat on the stove. Next dissolve 1 / 2 stick of butter in a medium-small skillet. Add the onion 1 / 4 cup chopped 1 carrot, chopped with melted margarine. Place the pan on the stove and fry until the onion is transparent. Combine the sautéed onions and carrots to the mixture of beans.Add a 5 oz can tender chunk ham. Simmer for 10 minutes. Serve with cornbread Betty Great Southern corn bread or sticks. This is very good on a cold day - and hot-fill!



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Split Pea Soup Recipe : Adding Carrots for Split Pea Soup

Soup is always the perfect recipe for a cold, winter day. Learn how to add carrots for split pea soup with expert tips in this free recipe video. Expert: Richard Buccola Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ's Bar & Grill, and The Ivy Room. Filmmaker: Buccola Richard



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Recipes for Breakfast in Bed : How to Caramelize Leeks for a Breakfast in Bed Recipe

Learn how to caramelize leeks from our expert cook for a breakfast in bed treat in thisfree recipe video about easy breakfast in bed recipes. Expert: Marieve Herington Contact: www.marieve.ca Bio: Marieve Herington has had a passion for the culinary arts and entertaining since she was very young, opening her first freelance event coordinating and catering company when she was only 16. Filmmaker: Nili Nathan



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White Bean Soup Recipe With Ham Hocks : Grating Cheese for Cornbread Recipe

Learn how to grate cheese to make cornbread for a ham hocks and white bean soup recipe in this free Southern food cooking video. Expert: David Postada Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California. Filmmaker: Diana Bacon



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Betty's Baked Chicken Breasts with Sour Cream Gravy Recipe

In this video, Betty demonstrates how to make her impressive Baked Chicken breasts with Sour Cream Gravy recipe. This chicken is slow-baked in the oven and is lusciously tender with a mushroom-sour cream gravy that is tangy and as smooth as silk! Ingredients: 2.5 pounds chicken breasts (I came out with 10 fairly evenly-sized serving pieces.) 2.25 oz. jar of dried beef or sliced deli ham (I used the dried beef, but only 10 half circles of it.) 1 pint (16 oz.) sour cream 10 3/4 oz.can condensed cream of mushroom soup 5 or 6 slices of bacon, mostly cooked oil spray for baking dish Trim all excess fat and gristle from the chicken breasts, and then cut them into pieces that can be rolled up. If your pieces are thick and hard to roll, try pounding them flat with a mallet or hammer covered with aluminum foil. Place 1 or 2 half rounds of dried beef, or an appropriate amount of sliced ham on top of an uncooked chicken breast. Roll the chicken breast, until it encompasses the filling. Close with a toothpick, and place in an 8-inch by 10-inch baking dish that has been sprayed with cooking spray. Continue until you have used up all your chicken breasts and filling. now, make your gravy. Combine 1 pint of sour cream and a 10 3/4 oz. can condensed cream of mushroom soup. Stir until the two ingredients are completely blended. Pour the mushroom-sour cream gravy over the top of the individual chicken rolls that are in your baking dish. Spread the gravy as evenly as you can on top, and let ...



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Betty's Ham Salad & Ham Salad Sandwich Recipe

In this video, Betty demonstrates how to make ham salad and serve it as a sandwich, as well as a salad. Either way, it makes a light, but filling, tasty lunch! Ingredients: 5 oz. chunk ham (I used Hormel smoked ham, but you can use leftover ham that is cut in small pieces.) 1 hard-boiled egg, finely chopped 1/4 cup sweet pickle relish 1/4 cup mayonnaise 4 or 5 lettuce leaves, washed and dried with a paper towel about 2 thin slices tomato 2 slices 100% whole wheat bread, frozen In a small to medium-sized bowl, combine 5 oz. chunked ham, 1 chopped hard-boiled egg, 1/4 cup sweet pickle relish, and 1/4 cup mayonnaise. Mix well. If you like your ham salad very smooth, then blend it with a mixer at this point. To serve as a salad, place a generous mound of the mixture on a couple of lettuce leaves. Arrange some slices of apple on each side, and place some banana slices in an attractive way--a very healthy light lunch! To make your ham salad into a sandwich, spread your ham mixture onto one slice of frozen whole wheat bread. (Using frozen bread allows you to spread fillings easily, and it thaws very quickly for eating, when at room temperature.) Dress your sandwich by adding a couple of leaves of lettuce and a couple of slices of fresh tomato. Cap your sandwich off with the other slice of whole wheat bread. Cut the sandwich into two halves, cutting diagonally. Place your sandwich on a plate, with a few sweet midget pickles and some vegetable chips. Another light and healthy lunch!



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Ham and Split Pea Soup Recipe - A Great Soup

Visit foodwishes.com to get the ingredients, and watch over 200 free video recipes! Leave me a comment there.



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Crock Pot Bean Soup Recipe

bean soup made in crock pot



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Betty's Ham-Seasoned Soup Beans with Cornbread Recipe

In this video, Betty demonstrates a quick, easy, nutritious, and thrifty meal--Ham-Seasoned Soup Beans with Cornbread, a favorite Southern Combo! Ingredients: (2) 15.5 oz. cans pinto beans (You may use any type of canned dried bean--red beans, butter beans, navy beans, Great Northern beans, etc. All of these are referred to generically in my region as "soup beans." You may make your beans from dry beans. This will be a cheaper meal, but a little more trouble for you. Just follow the package instructions on the dry beans.) 5 oz. Hormel chunk ham (You may use leftover ham chunks or other types of prepared ham chunks.) 3/4 cup self-rising flour 1 1/2 cups self-rising cornmeal mix (This is a mixture of cornmeal and flour. If you cannot find it, mix 1 cup of plain cornmeal with 1/2 cup of all-purpose flour, add 1/2 teaspoon salt and 1 teaspoon baking powder.) 2 eggs 1 cup of milk (or enough to make a batter that is the consistency of cake batter) 1 tablespoon vegetable oil for baking pan (I used peanut oil.) NOTE: I FAILED TO MENTION ADDING THE OIL TO THE BAKING PAN, BUT IT IS NECESSARY FOR THE PAN TO BE GREASED, SPRAYED WITH COOKING OIL, OR HAVE 1 TABLESPOON OF VEGETABLE OIL ADDED. 1 chopped onion (for topping, if desired) Empty the 2 cans of pinto beans, including liquid, into a medium saucepan. Add the ham chunks, including liquid, to the beans. Stir together, and place over low heat while you prepare your cornbread. (Stir the beans occasionally.) In a large bowl, combine 3 ...



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Betty's Traditional Kentucky Country Ham Biscuits Recipe

In this video, Betty demonstrates how to make a Kentucky favorite--Traditional Country Ham Biscuits. She also adds a sweet treat to serve on the side! Ingredients: 2 cups self-rising flour 1/2 stick butter or margarine, softened to room temperature 2/3 to 3/4 cup milk Place 2 cups flour in a large mixing bowl. Add butter or margarine. With a fork or pastry blender, cut butter into flour until the mixture resembles coarse crumbs. Gently push the flour mixture to the edges of the bowl, making a well in the center. Pour the milk (a little at a time) into the well, and blend the milk into the flour mixture, until it forms a ball. Do not over-mix. Turn dough onto a lightly floured surface. Knead gently 10 to 12 times. On a lightly floured surface, pat or roll dough to approximately 1/2-inch thickness. Cut with a 2-inch biscuit cutter, butter tops and bottoms, and place on a baking pan. Bake in an oven that has been preheated to 450 degrees for 6 to 8 minutes. Place about (3) 2-inch squares of country ham in each biscuit and arrange in a nice pattern on a serving platter. Enjoy! Country Brown Sugar-Butter Filling for biscuits: 2 tablespoons butter, softened to room temperature 1/2 cup brown sugar With a fork, mash and blend brown sugar into softened butter. Place in a small serving bowl, and serve as a filling for fresh, hot biscuits...Yum!!!



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