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Recipes
| Blind Betty's Salsa
1 can whole tomato or fresh peeled (drain some of liquid)
1/2 cup chop green pepper
1/4 cup chop scallion
1 TBlsp fresh garlic
2 TBlsp fresh chop cilantro
2 TBlsp Blind Betty Original Recipe (or to taste)
Add all ingredients to blender.
Pulse blend just enough to rough up whole tomato.
Do not puree.
Serve with traditional style corn tortilla chips. |
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| Brie Cheese with Pizzazz
1 wedge brie cheese
Blind Betty Pineapple Pizzazz
Place brie cheese on serving plate.
Spread Blind Betty Pineapple Pizzazz thickly over
top of brie, also pool around the wedge.
Serve with your favorite cracker.
and sliced red apple for added color. |
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| Crab Pizzazz Mushrooms
1 can crabmeat
4 oz cream cheese
4 stalks scallion (diced)
1 stalk celery (finely diced)
1/2 cup bread crumbs
1 lb mushrooms
6 Tsp Blind Betty Pineapple Pizzaz
(more if you like it hot!)
Remove stems from mushrooms.
Mix stems and all other ingredients together
and spoon into mushrooms.
Bake for 15 minutes at 350 degrees. |
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Blind
Betty's Cream Cheese
8 oz Cream Cheese
1 TBlsp crushed garlic
1 TBlsp fresh diced chive (or scallion)
1 TBlsp milk (to loosen)
2 Tblsp Blind Betty Pineapple Pizzazz (or to taste)
1/2 diced red pepper (for color)
Blend all ingredients.
Serve with cut fresh vegetables
or your favorite cracker. |
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| Blinding
Buffalo Wings
5 lbs chicken wings
1 bottle Blind Bettys Original Recipe
1/4 cup soy sauce
1/4 cup orange juice
2 TBlsp crushed garlic
2 TBlsp olive oil
Place all ingredients in a large zip lock bag,
seal tightly and refrigerate
for a minimum of 24 hours.
Then grill or bake for approximately 1/2 hour
turning at least once if grilling.
(Less cooking time needed on a hot grill). |
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Chicken
Roti
Serves 4
3 boneless breast of chicken
1 medium onion, chopped chunky
1 green pepper, chopped chunky
1 large carrot, peeled sliced thinly
2 large potato, peeled and cubed
1 can chicken broth
1/2 cup water
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2 cloves crushed garlic
2 Tblsp curry powder
2-3 tsp Blind Betty Original Recipe
salt and pepper to taste
fresh chopped parsley
4 large flower tortillas
1 jar mango chutney or fruit salsa
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In a large skillet saute garlic, onion1-2 minutes.
Add chicken and saute til cooked but tender add
green pepper and carrots.
Saute 1-2 min.
Add chicken broth, potatoes and as much water
as needed to cover everything.
Simmer til potatoes are very tender and begin
to reduce broth.
Add all spices and flavorings to taste.
Cover and turn off.
This can now stand till just before serving time.
It will thicken a little as it cools.
At suppertime heat the roti mixture to a boil
stirring with a wooden spoon.
You want a nice thick curry stew.
Reduce more if too runny.
Warm tortillas, place on plate, put generous
portion of roti in center of tortilla.
Fold into flat tube with ends folded under.
Serve with chutney on top.
Salad and rice good accompanyments.
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| Blinded Broiled Snapper
1 lb Snapper Fillet (or other white fish)
2 -3 tsp. BLIND IN THE RIND
1/2 cup Panko (or regular bread crumbs
This recipe is fast, simple and low fat with just the right touch of zip.
Serve with PINEAPPLE PIZZAZZ Couscous. Everything is ready in less than half and hour!
Preheat toaster oven to 300 degrees. Line broiler tray with foil.
Rinse and pat filet dry and put in center of broiler tray. Spoon BLIND IN THE RIND evenly over all surfaces of the fish.
Some may puddle around the base. Bake for 15 minutes until almost done. Top with Panko bread crumbs and continue to cook
until crumbs are golden and fish is flaky throughout, about 5 minutes more. |
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| My Favorite Marinade/Glaze
4 tbs Olive Oil
1 tbs BLind Betty Original Recipe
2 tbs Soy Sauce
2 tbs Crushed Garlice
1 tsp Curry Powder
These are the basic proportions. This is enough to marinate 2 boneless chicken breasts. Make enough to meet your needs. Marinate chicken, fish or meats for about an hour before cooking. Reduce leftover marinade and glaze cooked food with it. It also makes a nice base for stir fry and soups. |
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Pineapple PIzzazz Couscous
2/3 Cup Couscous
1/4 Cup pine nuts
1 Cup water
5 tsp. Olive oil
2 tsp. Pineapple Pizzazz
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3 Tblsp fresh chopped parsley
1 medium leek rinsed and chopped
2-3 tsp Blind Betty Original Recipe
(3/4 cup regular onion chopped
can
be substituted)
salt and pepper to taste
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In a small sauce pan, bring water to boil with 2 tsp. olive oil and a dash
of salt.
Add couscous, stir and cover.
Turn off heat and let sit 10
minutes or until water has been absorbed.
Fluff lightly with a fork.
Set aside.
Sauté leeks and pine nuts in remaining 3 tsp. olive oil until
nuts are golden brown and leeks translucent.
Turn heat down low.
Add Blind Betty's Pineapple Pizzazz and mix thoroughly.
Add cooked, fluffed couscous, parsley and stir lightly.
Salt and pepper to taste and serve immediately.
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