DID YOU VOTE TODAY? www.youtube.com THANKS!!! Learn how to make Burrata Bruschetta with Grilled Figs Recipe! Visit foodwishes.com to get more info, and watch over 400 free video recipes. Enjoy this easy Burrata Bruschetta with Grilled Figs Recipe!

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In this video, Betty demonstrates how to make a gorgeous and luscious Marinated Basil-Tomato Salad. It is made of sliced tomatoes that have been marinated in a blend of oil and vinegar, fresh basil, onion, garlic, and seasonings. It is colorful, tasty, and healthy! Ingredients: 3 medium ripe tomatoes 1/3 cup extra virgin olive oil ¼ cup white wine vinegar 2 tablespoons chopped fresh basil 2 tablespoons finely chopped onion 1 clove garlic, minced 1 teaspoon salt ¼ teaspoon freshly ground black pepper Slice tomatoes into ½-inch slices, and arrange them in the bottom of a large shallow dish. Combine 1/3 cup olive oil, ½ cup white wine vinegar, 2 tablespoons chopped fresh basil, 2 tablespoons finely chopped onion, 1 clove minced garlic, 1 teaspoon salt, and ¼ teaspoon freshly ground black pepper in a jar. Cover the jar tightly with a lid, and shake vigorously. Pour mixture over sliced tomatoes. Cover with plastic wrap and refrigerate at least 8 hours. Serve cold as a side dish. This is a beautiful dish, and it tastes great! It is wonderful for dieters and for vegetarians. I hope you like it! Tomorrow and the following day will be devoted to giving you a couple of ways to use pesto sauce (uploaded yesterday) in your entrees. Have a great day!!!–Betty 

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In this video, Betty demonstrates how to make Homemade Pesto Sauce. This is a gorgeous and tasty blend of fresh basil, Parmesan cheese, extra virgin olive oil, garlic, pine nuts, and spices. The sauce is made in a blender and is quick and simple. I will be using pesto sauce in an entrée in a couple of days. Ingredients: ½ cup extra virgin olive oil ½ cup freshly grated Romano cheese (You may use Parmesan, if you prefer.) 1 cup fresh basil, lightly packed 2 medium cloves garlic ½ cup pine nuts ¼ teaspoon salt freshly ground black pepper, to taste In a blender, place ½ cup extra virgin olive oil, ½ cup freshly grated Romano cheese, 1 cup lightly-packed fresh basil, 2 medium cloves garlic, ½ cup pine nuts, ¼ teaspoon salt, and freshly ground black pepper, to taste. Blend about 30 seconds, or until you have a smooth sauce. You may gently warm the sauce, but do not cook it. You may toss it with cooked pasta, or spread it over grilled chicken or a lightly sautéed fish fillet. It is very flavorful, and makes a lovely accompaniment to many dishes. Enjoy!!! –Betty 

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In this video, Betty demonstrates how to make Fresh Fruit with Dipping Sauce. This is a great way to use fruit in season. You may use a variety of fresh fruits and also choose to add or omit Bourbon from the dipping sauce. Ingredients: 1 ½ to 2 cups fresh peaches, peeled and sliced 1 ½ to 2 cups fresh red seedless grapes, washed and removed from the stem 1 ½ to 2 cups fresh blueberries, washed 1 ½ to 2 cups fresh pineapple, cut into chunks 2 cups sour cream ½ cup brown sugar ¼ cup Maker’s Mark Bourbon whiskey (optional) 1 cup confectioner’s sugar, or as desired Place 2 cups sour cream, ½ cup brown sugar, and (if desired) ¼ cup whisky. Place over low to medium heat and bring just to a boil, stirring constantly. Remove from heat and allow to cool. After the initial cooling, you may continue to cool this mixture in the refrigerator. When cool, thicken by adding desired amount of confectioner’s sugar. I used 1 cup confectioner’s sugar, because I had added whisky, making the sauce very thin. Just add the amount that makes the consistency what you would like for dipping fresh fruit. While you are waiting for the sauce to cool, prepare your fresh fruits. I used 1 ½ to 2 cups of chunked fresh pineapple, 1 ½ to 2 cups fresh blueberries, 1 ½ to 2 cups peeled, sliced fresh peaches, and 1 ½ to 2 cups fresh red seedless grapes. You may use different fruits; also, you may use more or less fruits than I chose. When the fruits are prepared, place them on a sectioned plate, with the <b>…</b>

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How to cook Calamares the Panlasang Pinoy way. Visit us at panlasangpinoy.com

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bit.ly Girls Night Food And Games - Girls Night In Ideas All dressed up for a girls night in?? Absolutely! Tracy Metro for the Kraft Kitchens shares great recipes and entertaining ideas for a fabulous girls night, in the comfort of your own home. Chocolate fondue, anyone? Recipes: Pomegranate Cosmopolitan Ingredients 1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Immunity Cherry Pomegranate Flavor Drink Mix* 1 qt. (4 cups) water 1 cup vodka 1 cup light cranberry juice cocktail 1/4 cup lime juice 1/4 cup orange juice Directions 1. STIR drink mix and water in large pitcher until mix is dissolved. 2. ADD remaining ingredients; mix well. 3. STRAIN into glasses. Gruyère & Roasted Mushrooms Ingredients 1 tablespoon olive oil 8 ounces mushrooms, stemmed and sliced thin (cut large pieces in half) 1/4 teaspoon kosher salt Fresh cracked pepper 8 ounces Gruyère cheese, cut into 24 slices 24 Triscuit Cracked Pepper & Olive Oil Directions 1. Preheat the broiler. 2. Put the oil in a medium-size skillet over medium heat. 3. Add the mushrooms and cook, stirring occasionally, until they’re soft, 6 to 8 minutes. 4. Add salt and pepper. 5. Remove from heat, and let cool. 6. Place the crackers on a large baking sheet. 7. Divide the mushrooms over the crackers. 8. Top each with a slice of cheese. 9. Broil 2 minutes or until cheese is melted and bubbly. 10. Let cool slightly, and serve. Herby Blue Cheese and Pear Ingredients 4 ounces creamy blue cheese 2 teaspoons <b>…</b>

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how to make fast and easy appetizers or small pizzas for guests or to save time when you are hungry, chicken leek pizza recipe.

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bit.ly Girls Night In Ideas - Girls Night Food And Games All dressed up for a girls night in? Absolutely! Tracy Metro for the Kraft Kitchens shares great recipes and entertaining ideas for a fabulous girls night in the comfort of your own home. Chocolate fondue, anyone? Recipes: Pomegranate Cosmopolitan Ingredients 1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Immunity Cherry Pomegranate Flavor Drink Mix* 1 qt. (4 cups) water 1 cup vodka 1 cup light cranberry juice cocktail 1/4 cup lime juice 1/4 cup orange juice Directions 1. STIR drink mix and water in large pitcher until mix is dissolved. 2. ADD remaining ingredients; mix well. 3. STRAIN into glasses. Gruyère & Roasted Mushrooms Ingredients 1 tablespoon olive oil 8 ounces mushrooms, stemmed and sliced thin (cut large pieces in half) 1/4 teaspoon kosher salt Fresh cracked pepper 8 ounces Gruyère cheese, cut into 24 slices 24 Triscuit Cracked Pepper & Olive Oil Directions 1. Preheat the broiler. 2. Put the oil in a medium-size skillet over medium heat. 3. Add the mushrooms and cook, stirring occasionally, until they’re soft, 6 to 8 minutes. 4. Add salt and pepper. 5. Remove from heat, and let cool. 6. Place the crackers on a large baking sheet. 7. Divide the mushrooms over the crackers. 8. Top each with a slice of cheese. 9. Broil 2 minutes or until cheese is melted and bubbly. 10. Let cool slightly, and serve. Herby Blue Cheese and Pear Ingredients 4 ounces creamy blue cheese 2 teaspoons <b>…</b>

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2 days left to vote for Betty on OWN: (Search: Betty) myown.oprah.com In this video, Betty demonstrates how to make a quick and easy Seaside Shrimp Scampi. Shrimp is cooked in a savory sauce and served over angel hair pasta for a delicious seafood treat. Ingredients: 1 ½ to 2 tablespoons sliced green onion ¾ to 1 teaspoon grated lemon rind 1 ½ tablespoons fresh lemon juice ¼ teaspoon salt 2 cloves garlic, minced 1/3 cup butter, melted ¾ pound peeled and deveined uncooked shrimp 2 tablespoons minced fresh parsley ¼ teaspoon hot sauce 4 to 8 oz. angel hair pasta, cooked and hot (I made about 8 oz., which was twice as much pasta as this recipe needed. You can use your own judgment about the amount of pasta. The shrimp will make roughly 2 servings.) lemon slices and fresh sprigs of parsley for garnish In a large skillet, combine 1 ½ to 2 tablespoons sliced green onion, ¾ to 1 teaspoon grated lemon rind, 1 ½ tablespoons fresh lemon juice, ¼ teaspoon salt, 2 cloves minced garlic, and 1/3 cup melted butter. Cook over medium-high heat, stirring constantly, until mixture is hot and bubbly. Reduce the heat to medium and add ¾ pound peeled and deveined shrimp. Cook, stirring constantly, 5 minutes, or until shrimp turns pink. Add 2 tablespoons minced fresh parsley and ¼ teaspoon hot sauce. Toss gently. Serve over 4 to 8 oz. hot, cooked angel hair pasta. Garnish with lemon slices and fresh sprigs of parsley. Enjoy!!! –Betty 

Duration : 0:9:24 Views : 1418.

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In this video, Betty demonstrates how to make a gorgeous and healthy Black Eyed Pea Salad. It is a great, light summertime delight that you will enjoy whether you are watching your calories or not! Ingredients: (2) 15-oz. cans black eyed peas, drained and rinsed (You may cook an equivalent amount of dry black eyed peas, according to package instructions, if you prefer.) 2 cups chopped Roma tomatoes (Any variety of tomato is fine.) 1 cup chopped green pepper ½ cup chopped onion ½ cup rice vinegar 2 teaspoons sugar (You may use sugar substitute to lower the calories.) In a medium serving bowl, combine 2 cans black eyed peas, 2 cups chopped tomatoes, 1 cup chopped green pepper, and ½ cup chopped onion. Mix well. In a small bowl, combine ½ cup rice vinegar and 2 teaspoons sugar. Pour over pea mixture and toss. Chill at least 30 minutes before serving. This is a colorful and nutritious salad, and it is also very tasty! Enjoy!!! –Betty 

Duration : 0:6:51 Views : 1110.

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