Everything About World Cuisines

In this video, Betty demonstrates how to make a Thanksgiving Roast Turkey. This is a 12-pound frozen turkey, thawed in the refrigerator for 4 days, prepared with butter and salt, and then roasted in a covered roasting pan in the oven for 4 hours. During the last hour of roasting, the turkey is basted with its own juice occasionally. During the last half hour of roasting, the lid of the roasting pan is removed, to brown off the turkey. The turkey is done when a meat thermometer, inserted into the deepest part, reads 185 degrees. If you follow the instructions in this video, you will come out with a golden brown turkey with lots of delicious roast turkey and turkey stock for gravy for Thanksgiving Day! Let the cooked turkey rest for 15 to 20 minutes before carving. I will be uploading a video of my husband, Rick, carving the turkey tomorrow. Also, I will be making and uploading fat-free gravy from the turkey stock. Happy Thanksgiving Day from Betty and her family!!!

In this video, Betty demonstrates her one-of-a-kind Crispty Oven-Baked Parmesan Chicken Breast recipe. It consists of individual chicken breast servings that are flavored with Parmesan cheese and parsley. Also, it is baked in the oven, so it is *very* easy to do! A favorite with everyone! Ingredients: 2 1/2 pounds uncooked chicken breasts, cut to individual serving sizes meat tenderizer, to taste 1 inner packet of Ritz crackers, finely crushed 3/4 cup grated Parmesan cheese 2 tablespoons fresh chopped parsley 1 stick of butter or margarine, melted cooking oil spray fresh ground black pepper, to taste Use kitchen shears to remove any excess fat from your chicken breasts. Now, sprinkle them lightly with meat tenderizer, top and bottom. Next, make your coating: In a ziplock plastic bag, empty 1 inner packet of Ritz crackers, close the bag, and use a dough roller to crush the crackers until they are very fine. Open the bag and add in 3/4 cup grated Parmesan cheese and 2 tablespoons of fresh chopped parsley. Close the bag, and shake vigorously to complete your coating mixture. Spray a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray. Take one chicken breast at a time and dip it into the melted butter or margarine, then into the coating mixture, and then place it in your baking dish. If there is any coating mixture left over, sprinkle it on top of your coated chicken breasts. If there is any melted butter or margarine left over, drizzle it over the top. Place …

In this video, Betty demonstrates how to make one of her favorite comfort food recipes, Cheddar Apple Crisp. It is made with apple pie filling and topped with a lovely and delectable topping of a brown sugar/Cheddar cheese mixture. Ingredients: 20.5 oz. can of apple pie filling (I used Comstock “More Fruit” apple pie filling.) 1/2 cup flour 3/4 cup brown sugar 1/2 stick butter or margarine, softened 3/4 cup shredded Cheddar cheese Empty apple pie filling into a pie plate or other oven-proof dish. In a small mixing bowl mix 1/2 cup flour, 1/2 stick butter, and 3/4 cup brown sugar with a fork or pastry blender until crumbly. Stir in 3/4 cup shredded Cheddar cheese. Pour this crumbly mixture over the top of the apples in the pie plate. Bake in an oven that has been preheated to 350 degrees about 15 to 20 minutes. Serve while warm. Umm, umm good!!!

In this video, Betty demonstrates how to make sumptious Peppercorn Steaks with Bourbon Sauce. These are New York strip steaks, seasoned with cracked peppercorns, pan-fried to perfection, and then drenched in a sauce made of Bourbon whisky, beef broth, green onions, and butter. This would be a great entree for your to make for your sweetheart on Valentine’s Day! Ingredients: 2 teaspoons whole black peppercorns (2) 8-oz. New York strip steaks (You may use a different cut of steak, if you prefer.) 1/2 tablespoon extra virgin olive oil 1/3 cup Bourbon whisky (I used Maker’s Mark. If you prefer not to use an alcoholic beverage, substitute 1/3 cup beef broth.) 3 tablespoons chilled butter, cut into pieces 1/8 cup sliced green onions 1/3 cup beef broth (I used 1/3 cup from a 10 3/4-oz. can of Campbell’s condensed beef broth.) Crush 2 teaspoons black peppercorns with a mortar and pestle. (I used a garlic press, instead.) Season (2) 8-oz. New York strip steaks on both sides with salt. Sprinkle crushed peppercorns over both sides of steaks, pressing to adhere. Heat 1/2 tablespoon olive oil in a skillet over medium high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium rare. Meanwhile, heat Bourbon in heavy small saucepan over medium heat until warm. Remove from heat, and carefully ignite with a lighter or match. Let flame for 30 seconds, and then cover with a lid that fits to extinguish the flame. Transfer steaks to serving plates. Cover with …

In this video, Betty demonstrates how to make a lovely Banoffee Pie. This pie is a combination of bananas and toffee filling, nestled in a fresh Graham cracker crust, topped with whipped topping and garnished with Heath bar bits. It’s gorgeous and also yummy!!! Ingredients: 1 baked and cooled Graham cracker crust (2) 14 oz. cans sweetened condensed milk. (I only used 1 can in the video, but I think that 2 would have been better.) 3 fresh bananas, sliced 8 oz. frozen whipped topping, thawed Heath bar bits Pour 2 cans of sweetened condensed milk into a 8 by 10 by 2-inch Pyrex baking dish. Cover with aluminum foil, and place in a larger poaching pan. Add water to the poaching pan, until the water is half-way up the sides of the baking dish. Bake at 350 degrees for 2 hours. (I baked this for 1 1/2 hours in the video, but it was not as stiff as I like, so I am suggesting that you bake it longer.) Remove the caramelized sweetened condensed milk from the oven, and let it cool to room temperature. Spread half of the filling evenly inside the Graham cracker crust. Place the banana slices on top of the filling. Pour the remaining half of the filling over the bananas, spreading evenly. Spread whipped topping over the top of the toffee filling and bananas. Sprinkle Heath bar bits over the top for flavor and garnish. Lovely, and great-tasting!!!

In this video, Betty demonstrates how to make her Magical Blueberry Cake recipe. It is magical because all you have to do is layer 5 ingredients, bake, and voila! Cake! It is rich in blueberry and pineapple flavor and has a crisp, nutty top! Ingredients: 20 oz. can crushed pineapple 21 oz. can blueberry pie filling 1 box yellow cake mix 1 stick butter or margarine, melted 1/2 cup chopped pecans cooking oil spray Spray a 13-inch by 9-inch by 2-inch baking dish with cooking oil. Layer the first 5 ingredients in the baking pan in the order given. Do not mix. Bake at 350 for approximately 40 minutes. (Watch carefully, so that you do not let the pecans on top burn.) This recipe is *so* easy, and it makes a *huge* dessert that everyone will be crazy about!

In this video, Betty demonstrates how to make her version of Kentucky Fried Popcorn Chicken. With 11 herbs and spices for flavor, and flour for coating, generous-sized chicken nuggets are fried in peanut oil to make a variation of kfcs Popcorn Chicken. Youll love this lighter style treat,…

In this video, Betty demonstrates how to make her Kickin’ Crab Cakes recipe. These are nice and moist inside and crunchy on the outside–and very flavorful! It is one of my husband’s *favorite* foods! Ingredients: 5 tablespoons butter (separated) 1/4 cup chopped celery 1/3 cup chopped red bell pepper 1/3 cup chopped onion 1 tablespoon flour 1 teaspoon dry mustard 1/2 teaspoon salt 1/2 cup milk (2) 6 oz. cans white lump crab meat (drained–but reserve the crab juice) 1/2 cup dried bread crumbs 1 tablespoon lemon juice Melt 2 tablespoons butter in a saucepan. Add 1/4 cup chopped celery, 1/3 cup chopped red bell pepper, and 1/3 cup chopped onion. Cook and stir over low heat, until the vegetables are softened. Remove from heat, and add in 1 tablespoon flour, 1 teaspoon dry mustard, 1/2 teaspoon salt ,and 1/2 cup milk. Return to the stove and cook over low heat until thickened. Remove from heat, and add (2) 6 oz. cans crab meat (drained), 1/2 cup dried bread crumbs, and 1 tablespoon lemon juice. Blend thoroughly. You may add some of the reserved crab juice, if your mixture is too stiff to form into cakes. When the mixture is ready to be made into cakes, take a portion into your hands and form it into a ball, and flatten it into a cake. Place it in a skillet that contains 3 tablespoons of butter, melted and brought to low heat. The crab cake should sizzle when it touches the pan. Continue to form crab cakes, placing them in the skillet, until you have used up all of your …

In this video, Betty demonstrates how to make an Elegant and Dramatic Strawberry Cream Cake. It is lighter on the calories than most cakes, plus it is beautiful, and it tastes superb! Ingredients: 1 angel food cake (I purchased mine from the deli section of my supermarket. You may make a homemade angel food cake, if you prefer.) 2 cups fresh strawberries, washed and sliced 8 oz. package cream cheese, softened to room temperature 14 oz. can sweetened condensed milk 1/3 cup lemon juice 1 teaspoon almond extract 8 oz. carton frozen whipped topping, thawed (I used about ½ of the carton.) additional sliced strawberries for garnish (optional) Remove the angel food cake from its container, and invert it onto a cake stand or cake plate. Cut a ¾-inch slice horizontally from the top of the cake and set it aside, remembering the orientation (for placing it back on top later). Now, cut about ½-inch from the center hole and ½-inch from the outer edge of the cake with a sharp knife, hollowing out a channel between the inner and outer edges of the cake. Carefully cut and pull cake pieces out with your fingers, leaving about ½-inch layer of cake on the bottom. Reserve the removed cake pieces. Beat 8 oz. cream cheese with a mixer, until light and fluffy. Add 14 oz. sweetened condensed milk, 1/3 cup lemon juice, and 1 teaspoon almond extract. Beat well, until smooth and combined. Fold in reserved cake pieces and 2 cups sliced strawberries. Spoon into channel formed by removing cake pieces …

In this video, Betty demonstrates a penuche candy icing for the Applesauce Spice Cake, uploaded yesterday. Penuche is known in the Southern states, as well as parts of New England. It is a wonderful, caramel flavored candy, that can be used as icing, and it goes perfectly with Applesauce Cake or Spice Cake, so I put it on an Applesauce Spice Cake!!! Ingredients: 1 stick butter or margarine 1 cup light brown sugar, firmly packed 1/4 cup milk 2 cups confectioner’s sugar hot water, as needed In a medium-sized saucepan, melt 1 stick of butter or margarine. Add 1 cup brown sugar, and bring to a boil. Lower the heat, and boil for 2 minutes, stirring constantly. Add 1/4 cup milk, and bring back, just to a boil, stirring constantly. Cool to lukewarm. Gradually add 2 cups confectioner’s sugar, as needed. (You may not need all of it.) Beat the candy until it is of spreading consistency. If it is too thick, add a little hot water; if too thin, add more confectioner’s sugar. Spread it generously on my 9-inch square Applesauce Spice Cake. (This is enough icing to spread a two-layer cake.) Very Southern! Very delicious!!!