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Chicken Pot Pie

Chicken Pot Pie

Making Chicken Pot Pies



Didn’t know that there was a 10 minute limit for vids…. So the 2nd one will be up soon…

It’s making Marie Cavander’s Chicken Pot Pies with your host… NeeeeaaAAAAALLLL SPPEEEEENNNCEEEEERR!!!! *Insert The Price Is Right Theme Song*

I finally got this thing up…. Y’all have no idea… How long…. It took to figure out how to put together multiple vids from my camera to youtube… I’m just thankful it’s finally up… albeit in two halfs… 😀

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Chicken Pot Pie

Betty’s Kentucky Fried Catfish



Betty demonstrates how to make Kentucky Fried Catfish. A popular entrée in Kentucky (as well as the entire South), this version has a seasoned cornmeal coating and is fried in peanut oil on top of the stove. It is the best!!!

Kentucky Fried Catfish

6 (4 to 6 oz.) catfish fillets
1 cup milk
1 cup plain yellow cornmeal
½ tablespoon seasoned salt
1 teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 teaspoon salt
vegetable oil for frying (I used peanut oil.)

Place catfish fillets in a shallow dish. Pour 1 cup milk over fish. Cover and chill 1 hour. Combine 1 cup cornmeal, ½ tablespoon seasoned salt, 1 teaspoon black pepper, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder in another shallow dish. Let fish fillets stand at room temperature 10 minutes. Drain the milk from the fish fillets using a colander, discarding the milk. Sprinkle fish with 1 teaspoon salt. Dredge fish in cornmeal mixture, shaking off excess. Pour oil to depth of 1 to 1 ½ inches into a large skillet. Heat to 350 degrees. Fry fish, in batches, 3 to 4 minutes on each side, or until golden brown. Drain on wire racks over paper towels. I served my catfish fillets with French fries, Company Coleslaw, and iced tea. Other sides that you may like with catfish are Onion and Cheddar Cheese Cornbread Sticks or Doggone Good Hush Puppies and Tart and Tangy Tartar Sauce or Surfin’ Seafood Cocktail Sauce, all of which you can find in Betty’s Kitchen. I hope you try this great Kentucky Fried Catfish; you wont regret it! –Betty

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NEW Cookbook:  “Betty’s Kitchen Cookbook:  2013 Recipes” (c) 2014

Also available:  “The Betty’s Kitchen Collection:  Second Edition” (c) 2013

*Both can be ordered from or

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Betty’s Website:  

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Chicken Pot Pie

How To Cook Mashed Potatoes | One Pot Chef



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Mashed Potato is one of those classic recipes that never gets published in cook books, as it’s assumed everyone knows how to make it. So I have made this video to show all of you out there who don’t know or who have trouble with making the perfect, fluffy, smooth, creamy potato mash!

This recipe includes two varieties of mash, firm mash and smooth ‘n’ creamy mash!

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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:

1 kg of Potatoes (peeled and chopped – see video)
Water (for boiling)
Salt and Pepper
1-2 Tablespoons of Butter (or Margarine)
1/4 Cup Milk or Cream (for smooth version)
Grated Cheese or Crushed Garlic (OPTIONAL)

Preperation Time: 5 minute
Cooking Time: 20 minutes

Serves 4 – 6 as a side dish

ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a converstion chart if using Imperial)

Music by Kevin McLeod (Used with Permission)

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Chicken Pot Pie

Crispy Spicy Chicken Sandwich with Michael’s Home Cooking



How to make a Crispy Spicy Chicken Sandwich. Like the new KFC but better for sure!

Ingredients:
2 chicken breasts
1/2 cup hot sauce (I used Valentina brand, but any will be fine)
1 egg white
1 cup all purpose flour
1 teaspoon onion powder
4 teaspoons chipotle chili powder or cayenne pepper
2 teaspoons salt

Oil should be around 350F or 370F around in there
180C would work fine

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Chicken Pot Pie

Betty’s Hearty Turkey Pot Pie from Leftover Crock Pot Roast Turkey



Betty demonstrates how to make her terrific Turkey Pot Pie from her Leftover Crock Pot Roast Turkey Beast with Gravy recipe. Betty demonstrates that with 3 pounds of turkey breast, you can have three complete dinners: tender sliced turkey breast with gravy, cornbread-sage dressing, and Blakemore peas; bubbling turkey pot pie in crust; and turkey-vegetable stew (or soup)!

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Hearty Turkey Pot Pie from Leftover Crock Pot Roast Turkey

1 pound cooked leftover turkey breast, cubed (about 2 cups)
1 cup leftover turkey gravy (or prepare a packaged mix of turkey gravy)
14.5 oz. can chicken broth
2 tablespoons cornstarch (In the video I mistakenly said 2 teaspoons. It is 2 tablespoons.)
15 oz. can mixed vegetables, drained
1 unbaked 9-inch deep-dish pie crust, thawed
1 round of prepared pie crust for top of pot pie (You can find this at your grocery store already made, or you can make it yourself–see Betty’s Basic Pie Crust Making)
Freshly ground pepper, to taste

In a medium pot, combine 14.5 oz. chicken broth with 2 tablespoons cornstarch. Turn on the heat and cook, stirring constantly until translucent. Add in 1 pound leftover cubed turkey and 1 cup leftover turkey gravy. Stir until combined, and then add 15 oz. canned mixed vegetables. Cook this mixture until the turkey, gravy, and vegetables are bubbly and heated through. If the mixture is thicker than you like, add more chicken broth. If it seems too thin, mix a small amount of cornstarch with chicken broth and quickly stir it into the cooking turkey pot pie mixture. When cooking is complete, spoon the turkey pot pie mixture into an uncooked deep dish pie crust. Fill until near the top, but not so full that it might boil over in the oven. Now place a round of pie crust over the top of the filled crust. Trim the edges of the pie crust circle to match the size of the deep-dish pie crust. Then flute the edges, bringing the deep-dish pie crust and the top circle together. Cut a few slits in the top pie crust circle to let steam escape. Put the completed turkey pot pie in an oven that has been preheated to 350 degrees for about 20 minutes, or until the turkey pot pie is bubbly, and the crust is nicely browned and crisp. Remove from the oven, and place on a protected counter top. let stand for 5 minutes before serving. Serve with freshly ground pepper, to taste. This is one of the best comfort foods around–and a great way to use up leftovers!

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NEW Cookbook:  “Betty’s Kitchen Cookbook:  2013 Recipes” (c) 2014

Also available:  “The Betty’s Kitchen Collection:  Second Edition” (c) 2013

*Both can be ordered from or

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Betty’s Website:  

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Other places to watch Betty’s Kitchen:

Facebook:  

Pinterest:  

Twitter:  

Google+:  

ifood.tv:  

Roku:  

read more
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