Restaurant Recipe Secrets!

Posts Tagged ‘Betty’s’

In this video, Betty demonstrates how to make quick and easy Restaurant-Style Cheddar Cheese Biscuits. These are flaky and full of cheddar flavor, with a buttery, salted top–just like in one of your favorite restaurants! Ingredients: 2 cups biscuit and baking mix (I used Heart Healthy Bisquick.) 2/3 cup shredded Cheddar cheese 1/2 cup water Combine 2 cups biscuit mix, 2/3 cup shredded Cheddar cheese, and 1/2 cup water. Blend with a fork until it forms a dough. Place the dough on a lightly floured surface and knead about 8 times. Roll the dough to 1/2-inch thick. Cut with a 2 1/2-inch biscuit cutter. Place on a jellly roll pan or other baking pan that has been sprayed with cooking oil. Bake at 450 degrees about 8 minutes, or until golden brown. Serve while hot! They will not need butter, because the cheese will melt and permeate the entire biscuit, giving it the flavor and texture it needs! Yum!!!
Video Rating: 4 / 5

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In this video, Betty demonstrates how to make Cream of Broccoli Soup. This is one of the items that I ordered when Rick and I had lunch recently at The Glitz restaurant in Nonesuch, Kentucky. This is my own recipe, but I have made it very low in fat and calories—and it tastes very much like the restaurant style Cream of Broccoli Soup! Ingredients: 10-oz. package frozen chopped broccoli 10 ¾-oz. can condensed cream of mushroom soup 1 1/3 cups milk (For a creamier soup, use 1 cup milk and 1/3 cup heavy whipping cream. I substituted 1 1/3 cup skim milk for a soup that is healthier and lower in fat and calories.) 1 ½ tablespoons butter, melted ¼ teaspoon dried tarragon, crushed dash of ground black pepper dash of ground nutmeg (for sprinkling on top) 3 drops of green food coloring (optional–just for looks) Cook 10-oz. frozen chopped broccoli according to package directions; drain well. Add a 10 ¾-oz. can of cream of mushroom soup, 1 1/3 cups milk, 1 ½ tablespoons melted butter, ¼ teaspoon dried tarragon, and a dash of pepper. Stir thoroughly. If you like the soup chunky, just heat this over low heat to almost boiling, and it is ready to serve. For a fancier look, pour the mixture into a blender and puree. Then, heat to almost boiling. Do not boil. Remove from heat and ladle into serving bowls. Sprinkle a small amount of nutmeg on top of each serving. Serve with butter crackers. I have adjusted this recipe to make it lower in fat and calories for those of you who are dieting …
Video Rating: 4 / 5

In this video, Betty demonstrates how to make one of the dishes that she and her husband, Rick, had for lunch on their recent visit to Shakertown. It is Tomato-Celery Soup, a delicate blend of canned tomato soup, onion, celery, and some spices. This Tomato-Celery Soup has been served every day at the restaurant in Shaker Village at Pleasant Hill, Kentucky, for the past 40 years. The recipe can be found in the Shaker cookbook, We Make You Kindly Welcome, by Elizabeth C. Kremer, which was published by Pleasant Hill Press of Harrodsburg, Kentucky in 1970. Ingredients: 1 small chopped onion 2 tablespoons butter 10 ½ oz. can tomato soup 1 teaspoon minced parsley 1/8 teaspoon pepper ½ cup finely chopped celery 1 tablespoon lemon juice 1 teaspoon sugar ¼ teaspoon salt 1 can water Saute onion and celery in butter; do not brown. Add tomato soup, water, parsley, lemon juice, sugar, salt, and pepper. Simmer 5 minutes. Celery will remain crisp. Top with unsweetened whipped cream and chopped parsley. Rick and I really enjoyed this soup. I chose this recipe to share with you, because it is one of the signature dishes at the restaurant at Shakertown, although all of the food we had there was wonderful! Enjoy!!!

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