A better Betty.Meat loaf with mashed potatoes n. pl. 1. Potatoes which have been boiled and mashed to a pulpy consistency, usu. with sparing addition of milk, salt, butter, or other flavoring. It is a popular accompaniment to a meat course [U.S., 1900's], providing bulk and calories to a meal. and gravy. Salisbury Salisbury, town and district, England Salisbury (sôlz`bərē) or New Sarum (sâr`əm), town (1991 pop. 36,890) and district, Wiltshire, S England. steak. Apple pie apple pie typical, wholesome American dessert. [Am. Culture: Flexner, 68] See : America a la mode. Did you grow up with Betty Crocker Betty Crocker, an invented persona and mascot, is a brand name and trademark of American food company General Mills. The name was first developed by the Washburn Crosby Company in 1921 as a way to give a personalized response to consumer product questions. whispering in your mother's ear? Well, Mrs. C's humming a new tune--one that would get her into our kitchen any day. To see why, check out these four recipes Recipes by category Albanian cuisine
Contraction of we have. we've have adapted from the Betty Crocker Healthy Heart Cookbook (programming) cookbook - (From amateur electronics and radio) A book of small code segments that the reader can use to do various magic things in programs. One current example is the "PostScript Language Tutorial and Cookbook" by Adobe Systems, Inc (Addison-Wesley, ISBN (Wiley Wiley may refer to:
Graham-Crusted Tilapia 1 lb. tilapia, cod, or haddock fillets, about 3/4 inch thick 1/2 cup graham cracker crumbs (about 8 squares) 1 tsp. grated lemon peel 1/4 tsp. salt 1/8 tsp. pepper 1/4 cup 2% milk 2 Tbs. canola or soybean oil 2 Tbs. chopped toasted pecans Move the oven rack to a position slightly above the middle of the oven. Preheat the oven to 500[degrees]. Cut the fish crosswise into 2-inch-wide pieces. Mix the cracker crumbs, lemon peel, salt, and pepper in a shallow dish. Place the milk in another shallow dish. Dip the fish in the milk, then coat it with the cracker mixture. Place in an ungreased 13" x 9" pan. Drizzle the oil over the fish and sprinkle with the pecans. Bake uncovered about 10 minutes or until the fish flakes easily with a fork. Makes 4 servings. PER SERVING Calories: 220 Total Fat: 12 g Saturated Fat: 1 g Fiber: 1 g Sodium: 280 mg Cholesterol: 45 mg Carbohydrates: 10 g Protein: 19 g Honey-Mustard Chicken and Carrots 2 tsp. canola or soybean oil 4 boneless, skinless chicken breast halves 1/2 cup apple juice 2 cups frozen baby-cut carrots 2 Tbs. honey mustard 3 Tbs. coarsely chopped honey-roasted peanuts Heat the oil in a 10-inch nonstick skillet over medium-high heat. Cook the chicken in the hot oil 5 to 8 minutes or until the chicken is browned on both sides. Add the apple juice and reduce the heat to medium. Cover and cook 5 minutes. Add the carrots, cover, and cook 5 to 10 minutes, until the carrots are crisp-tender and the center of the thickest part of each chicken breast reaches 170[degrees]. Remove the chicken and carrots from the skillet with a slotted spoon and cover to keep warm. Stir the mustard into the liquid in the skillet. Spoon the mustard sauce over the chicken and carrots and sprinkle with the peanuts. Makes 4 servings. PER SERVING Calories: 250 Total Fat: 9 g Saturated Fat: 1 g Fiber: 2 g Sodium: 200 mg Cholesterol: 75 mg Carbohydrates: 12 g Protein: 29 g Caramelized Onion and Sweet Potato Skillet 1 tsp. canola or soybean oil 3 medium sweet potatoes, peeled and sliced (about 1 pound) 1/4 large sweet onion, sliced 2 Tbs. packed brown sugar 1/2 tsp. dry jerk seasoning 1 Tbs. chopped fresh parsley Heat the oil in a 10-inch nonstick skillet over medium heat. Cook the sweet potatoes and onions in the oil for about 5 minutes, stirring occasionally, until lightly browned. Reduce the heat to low, cover, and cook 10 to 12 minutes, stirring occasionally, until the potatoes are tender. Stir in the brown sugar and jerk seasoning. Cook uncovered for 3 minutes, stirring occasionally, until the potatoes and onions are glazed. Sprinkle with the parsley. Makes 4 servings. PER SERVING Calories: 130 Total Fat: 1 g Saturated Fat: 0 g Fiber: 4 g Sodium: 50 mg Cholesterol: 0 mg Carbohydrates: 28 g Protein: 2 g Spicy Pear and Bulgur Salad The salad is best if it chills for an hour or two. 2 cups boiling water 2/3 cup uncooked whole-grain bulgur 2 medium pears, peeled, cored, and coarsely chopped (about 2 cups) cup raisins 1/4 cup orange juice 2 Tbs. packed brown sugar 1 tsp. ground cinnamon Pour the boiling water over the bulgur in a medium bowl and let stand for 1 hour. Drain any remaining water from the bulgur and cool for 15 minutes. Mix the bulgur, pears, and raisins in a large bowl. Shake the orange juice, brown sugar, and cinnamon in a tightly covered container. Pour over the bulgur mixture, tossing to mix. Cover and refrigerate 1 to 2 hours to blend the flavors. Makes 6 servings. PER SERVING Calories: 150 Total Fat: 1 g Saturated Fat: 0 g Fiber: 5 g Sodium: 20 mg Cholesterol: 0 mg Carbohydrates: 35 g Protein: 3 g |
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