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Posts Tagged ‘sauce’

In this video, Betty demonstrates how to make a scrumptious Tart and Tangy Tartar Sauce. This sauce goes wonderfully with the full Southern Catfish Dinner prepared in bettyskitchen. (The remaining videos will be uploaded within the next few days.) Ingredients: ½ cup mayonnaise 1 tablespoon dill pickle relish 1 tablespoon chopped green olives stuffed with pimientos ½ tablespoon minced onion ½ tablespoon fresh chopped parsley (or ½ teaspoon dried parsley) ½ tablespoon lemon juice dash of garlic salt In a small mixing bowl, combine ½ cup mayonnaise, 1 tablespoon dill pickle relish, 1 tablespoon chopped stuffed green olives, ½ tablespoon minced onion, ½ tablespoon chopped fresh parsley, ½ tablespoon lemon juice, and a dash of garlic salt. Stir until blended. Place into serving dish, cover with plastic wrap, and refrigerate until ready to use. This Tart and Tangy Tartar Sauce will be great with fish, shrimp, or crab—and, particularly with Bettys Southern Catfish Dinner! Enjoy!!!

In this video, Betty demonstrates how to make healthy and delicious broiled breaded catfish. In this recipe the breading holds the moisture in, so that the cooked catfish is light and flaky—delightful! Ingredients: ½ stick butter or margarine, melted (I used margarine.) 2 tablespoons lemon juice ( I used reconstituted lemon juice from a jar.) 4 or 5 fresh catfish fillets (1 ½ pounds) 1 cup Italian-seasoned dry breadcrumbs Lemon wedges for garnish In a small, shallow bowl, combine ½ stick melted butter or margarine and 2 tablespoons lemon juice. In a second small, shallow bowl, place 1 cup of Italian-seasoned breadcrumbs. Dredge each piece of fish in the breadcrumbs, then dip in the butter mixture, and dredge again in the breadcrumbs. Place the breaded fish fillets on the rack of a broiler pan. (I cover mine with aluminum foil for easy clean-up; you can spray with cooking oil spray instead.) Broil the fish about 5 or 6 inches away from heat, with the oven door partially open, for about 10 minutes, or when fish flakes easily when tested with a fork. Watch the broiling process carefully, as the breading can get too dark. If the breading darkens before the fish flakes, you may want to use a spatula and carefully turn each fillet over to brown the other side while the fish cooks completely. This fish will be very tender, so you will need to carefully transfer it to a serving platter when done. Garnish with lemon wedges, which may be squeezed over the top of the catfish before …

In this video, Betty demonstrates how to make hearty and delicious Comforting Homemade Vegetable Beef Soup. It is slow cooked with steak cubes and tasty vegetables and spices. It is made in such a way as to make it the lowest fat version of soup that has meat in it. Ingredients: 2 pounds lean beef cubes, trimmed of fat (I used 1 pound of eye of round steak and 1 pound of top sirloin steak.) 1 to 2 tablespoons extra virgin olive oil 1 tablespoon salt 3 quarts (12 cups water) 3 cups tomato juice 2/3 of an 8-oz. can tomato sauce 3 bay leaves 1/2 teaspoon ground black pepper 1/2 tablespoon Worcestershire sauce 1 onion, chopped 3 cups mixed vegetables (I used a 16-oz. package of frozen vegetable soup starter. If you cannot find this, just use frozen mixed vegetables, or drained Veg-all, or freshly chopped vegetables of your choice.) 1 teaspoon chili powder 6 additional cups water saltine crackers, for serving (I used fat-free saltine crackers.) Chop 2 pounds of lean beef into cubes. (I prefer to use steak, because it is less fatty than stew meat.) Heat 1 to 2 tablespoons olive oil in a deep skillet. Brown the beef cubes in the oil, until there is no pink on the outside. Pour 3 quarts (12 cups) water into a large pot. Add 1 tablespoon of salt, and then add the browned beef cubes. Cook, uncovered, over low heat for about 3 hours. Most of the liquid will evaporate or be absorbed by the meat. (you might want to check the meat while it is cooking, to make sure it doesn’t boil dry …

In this video, Betty demonstrates how to make Fried Green Tomatoes. Betty uses the 4 green tomatoes she purchased at the Farmers Market on Saturday, dipping them in buttermilk, dredging them with a zesty cornmeal mix, and frying them until golden brown. There’s nothing like the taste of Fried Green Tomatoes! Ingredients: 4 medium-sized green tomatoes, washed and sliced into ½-inch slices ¾ cup buttermilk ½ cup cornmeal mix ½ cup flour ½ tablespoon garlic powder ground red pepper, to taste (I used 1/8 teaspoon.) salt, to taste (I used freshly ground sea salt.) black pepper, to taste (I used freshly ground black pepper.) 4 tablespoon cooking oil (I used peanut oil.) hot cayenne pepper sauce (for serving) In a gallon-sized zip-lock bag, place ½ cup cornmeal mix, ½ cup flour, ½ tablespoon garlic powder, and 1/8 teaspoon ground red pepper. Close the bag and shake it, distributing the ingredients, and then set it aside. Pour ¾ cup buttermilk into a small bowl. Season with salt and pepper, to taste, and then set aside. Place an iron (or other) skillet over medium heat, and add 4 tablespoons of cooking oil. When the oil is hot (not smoking), quickly prepare your green tomato slices for frying. For each slice, dip it first into the seasoned buttermilk, then into the spiced cornmeal mixture, coating generously, and then place it into the hot oil in the skillet. Continue until the skillet is full (single layer), or you have used all of your green tomato slices. Now fry the coated …

In this video, Betty demonstrates how to make a delicious and nutritious drink, her RefreshingTomato Juice Cocktail. This drink is made with tomato juice, flavored with hot sauce, lemon juice, and Worcestershire sauce. With a few snips of cilantro on top and a celery stalk stirrer, it is a very refreshing drink! (You can make it alcoholic by adding Vodka, if you choose.) Ingredients: 2 ¾ cups tomato juice, chilled ¼ teaspoon hot sauce (Tabasco or Louisiana Hot Sauce) ½ tablespoon lemon juice, chilled ½ teaspoon Worcestershire sauce vodka (optional), as desired snipped cilantro for garnish celery sticks for stirrers In a medium-sized pitcher, combine 2 ¾ cups tomato juice, ¼ teaspoon hot sauce, ½ tablespoon lemon juice, and ½ teaspoon Worcestershire sauce. Stir well. Pour individual servings into medium clear glasses. Add vodka, if desired. Sprinkle snipped cilantro on top of serving glass. Insert a celery stirrer, and serve cold. Delicious!!!