Stainless Steel Juicers – Find the best

Posts Tagged ‘yum’

This is one of my favorite juice recipes. I use way more beet than i would reccomend, its yummy, hope you guys enjoy this video

Thai Cooking Recipe: Shrimp and Coconut Sprouts in Spicy Tom Yum Soup from Lobo (www.lobo.co.th)// Lobo Tom Yum Paste, Peeled fresh shrimps, Straw mushrooms, Coconut sprouts, Non-sweetened-condensed milk, Coarsely crushed bird chilli, Coriander leaves for garnish, Lime juice

In this video, Betty demonstrates how to make a colorful, delightful Pineapple Orange Layered Gelatin Salad, sometimes called “Sawdust Salad.” It tastes great, goes with just about anything, and is very inviting! It will be one of your favorites!!! Ingredients: 1 small box lemon Jello (I used sugar-free, but I suggest you use regular, unless you are accustomed to using sugar-free.) 1 small box orange gelatin (Again, I used sugar-free, but I suggest you use regular, usless you are accustomed to using sugar-free.) 2 cups hot water 1 1/2 cups cold water 2 bananas, sliced 20 oz. can crushed pineapple, drained (Save the juice for later in this recipe!) 1 cup (or more to taste) miniature marshmallows 1 cup reserved pineapple juice 1/2 cup sugar 2 tablespoons flour 1 well-beaten egg 1/2 pint whipping cream (very cold) 3 oz. cream cheese, softened 12/ cup to 1 cup shredded Cheddar cheese Dissolve 1 small box lemon Jello and 1 small box orange Jello in 2 cups hot water. Add 1 1/2 cups cold water. Place in a large, clear bowl. Add 2 sliced bananas and 20 oz. drained, crushed pineapple. Stir. Sprinkle approximately 1 cup of miniature marshmallows over the top. Cover the bowl with plastic wrap and refrigerate until set, at least 4 hours. Meanwhile, begin your pineapple pudding layer. Combine 1 cup reserved pineapple juice, 1/2 cup sugar, 2 tablespoons flour, and 1 well-beaten egg. Stir until smooth. Place over low heat and cook, stirring constantly, until thickened and bubbly. Allow …

In this video, Betty responds to a viewer request for a Guacamole dip recipe. This is a wonderful version of Guacamole–everyone’s party favorite! Ingredients: 2 Haas avocados, peeled and cut into chunks (I put the chunks in a bowl and sprinkle them with a little lemon juice to keep them from turning brown while I get everything else prepared.) juice of 1/2 lime 1/4 to 1/2 teaspoon salt (Start with 1/4 teaspoon and taste when dip is done. Increase salt to 1/2 teaspoon, if desired.) 1/2 small red onion, finely chopped 1 Roma tomato, chopped 2 tablespoons cilantro, snipped 1 large clove of roasted garlic, minced. (I saute my garlic in olive oil until softened after mincing.) 1 tablespoon sliced jalapeno peppers from a jar, finely diced dash of ground black pepper In a small bowl, combine 2 chunked avocados, 1/4 teaspoon salt, and the juice of 1/2 lime. Mash with a fork until blended. It can be a little lumpy. Add 1/2 chopped red onion, 1 chopped Roma tomato, 2 tablespoons snipped cilantro, 1 clove of minced, roasted garlic, 1 tablespoon chopped sliced jalapeno peppers, and a dash of black pepper. Blend all ingredients together with a spoon. When blended, pour the Guacamole dip into a serving dish, and serve with restaurant style tortilla chips. This will go in your recipe box, if you don’t already have a good recipe for Guacamole! Thanks for the request! Ole!!! –Betty

In this video, Betty demonstrates a Brown Sugar Glazed Ham recipe, dating back to her college days (in the ’60′s). Being a starving student, Betty almost always had breakfast, lunch, and dinner at the university cafeteria. One item that was served repeatedly was Glazed Ham. Betty (using her ever-analyzing food talents) created the following recipe as an imitation of the ham served in the cafeteria, and she has continued to make it throughout her 39 (almost 40!) years of marriage. Ingredients: 1 canned ham (I used Hormel brand, 5 pounds. You may use any brand, and reduce it to 3 pounds, if desired.) 1 cup brown sugar, firmly packed 2 tablespoons prepared mustard 1 teaspoon orange juice (You may use another flavor of juice or a juice drink.) Remove the canned ham from the container and place in a crock pot on low for 6 to 8 hours. You may need to cut it into two pieces to get it to fit in the crock pot. When you are ready to put your Brown Sugar Glazed Ham recipe together, remove the ham from the crock pot, and place it on a tray for slicing. Use a kitchen knife, slicer, or electric knife to slice the ham into equal pieces. You may decide to leave some of the ham unglazed for guests who prefer to skip the brown sugar flavor. In a small bowl, mix 1 cup of firmly packed brown sugar with 2 tablespoons of prepared mustard. Use about 1 teaspoon of orange juice to get them to combine. Now spread the tops and bottoms of your sliced ham and place them in an appropriately-sized …