Cooking | Betty s Chicken and Cheese Bow Tie Pasta | Betty s

Cooking (0.55 seconds)

Get email alerts with latest cooking tips via email
(You can cancel email alerts at anytime.)

Betty s Chicken and Cheese Bow Tie Pasta

From Youtube.com - Posted: Jul 13, 2011 - 35,488 views
Cooking | Betty s Chicken and Cheese Bow Tie Pasta | Betty s Chicken and Cheese Bow Tie Pasta
Betty s Chicken and Cheese Bow Tie Pasta
Betty s Chicken and Cheese Bow Tie Pasta
Duration: 09 minute 45 seconds 
Play Cooking Video
In this video, Betty demonstrates how to make Chicken and Cheese Bow Tie Pasta. This is a luscious chicken and pasta dish that has a tangy cheesy sauce. Ingredients: 8 ounces bow tie pasta, uncooked 1 pound Velveeta cheese, cubed (You may use any cheese that you like.) 8 ounces sour cream ½ cup milk 2 to 2 ½ cups cooked chicken breast, chopped (I cooked mine in a slow cooker, but any kind of chopped, cooked chicken will work.) Cook 8 ounces bow tie pasta according to package directions. Drain and set aside. In a double boiler, place 1 pound cubed Velveeta cheese, 8 ounces sour cream, and ½ cup milk. Cook until cheese melts, stirring occasionally. Add 2 to 2 ½ cups chopped, cooked chicken and prepared bow tie pasta. Cook and stir, until heated through. Place in a casserole dish and serve immediately. Enjoy!!! --Betty 
(Source: youtube.com).
speed up the downloads
Like to get lastest cooking tips everyday!
More:

Betty s White Bean Chicken Chili

In this video, Betty demonstrates how to make White Bean Chicken Chili. This recipe uses great northern beans, along with cooked chicken, chopped vegetables, and spices. Ingredients: 2 tablespoons extra virgin olive oil 1 medium onion, chopped ½ green bell pepper, chopped ½ red bell pepper, chopped 2 cloves garlic, minced 3 cups cooked chicken (already salted), shredded or cut into cubes (3) 15-oz. cans great northern beans, undrained 1 tablespoon chili powder (or more, to taste) ½ teaspoon ground cumin (or more, to taste) 3 cups water, adding more if needed as chili cooks In a large Dutch oven, sauté 1chopped onion, ½ chopped green bell pepper, ½ chopped red bell pepper, and 2 cloves minced garlic in 2 tablespoons olive oil until soft. Add 3 cups cooked, shredded chicken and (3) 14.5-oz. cans undrained great northern beans. Add 3 cups of water and stir until ingredients are well-blended. Bring to a boil over medium heat. Reduce heat to low and cook for about 1 hour. Add water as chili cooks, if needed. Taste for salt, chili powder, and cumin as chili cooks, and add more, if needed. My chili did not need any extra water, salt, chili powder, or cumin. It was delicious! Serve White Bean Chicken Chili with Zesty Pepper-Jack Cornsticks for a hearty and tasty meal. Enjoy! --Betty 
22,308 views | Mar 08, 2011
cooking

Betty s Best Ever Chocolate Crumb Cake

In this video, Betty demonstrates how to make a Chocolate Crumb Cake. This cake is made with a mix, and then covered with crunchy chocolate crumbs, confectioner's sugar, and chocolate chips. Ingredients 18.25-oz. box chocolate cake (I used butter chocolate flavor.) ingredients as listed on cake mix directions (My cake mix required 1 13 cups water, 1 stick butter, and 3 eggs.) cooking oil spray 2 cups all-purpose flour 1 ¼ cup sugar 2 sticks butter, melted 38 cup cocoa powder ¼ cup confectioner's sugar (powdered sugar or icing sugar) ½ cup semisweet chocolate chips (You may use a small amount of cocoa powder or chocolate shavings instead.) In a large mixing bowl, mix chocolate cake batter, according to package instructions, adding any ingredients listed on the package. Pour batter into a 15-inch by 10-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Bake at 350 degrees (F) for 15 minutes. While cake is baking, make chocolate crumb topping as follows: In a large mixing bowl, stir together 2 cups all-purpose flour, 1 ¼ cups sugar, and 38 cup cocoa powder. Add 2 sticks melted butter and stir until mixture is thick and workable. With your hands, pinch off chunks of the chocolate mixture and place them on top of the partially-baked chocolate cake. Continue until all of the chocolate mixture is used and the cake is evenly covered. Return the cake to a 350 degree (F) oven, and bake an additional 10 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven. Immediately sprinkle top of cake with ¼ cup confectioner's sugar, and then with ½ cup semisweet chocolate chips. Let cool for at least ½ hour before cutting cake into squares. This cake is delicious served warm, but it is equally good at room temperature or chilled. Enjoy! Love, Betty ♥♥♥♥♥
35,660 views | Jul 03, 2011
cooking

Betty s Brunch at Jean Farris Winery with Rick NO RECIPE

In this video, Betty and her husband, Rick, have brunch at Jean Farris Winery. Jean Farris Winery is located between Richmond, Kentucky (in Madison Country, where we live) and Lexington, Kentucky (a larger city that is in the next county over, Fayette County). The winery contains several plots of grapevines, which you will see in this video. There is also a Bistro, where you can have dinner any night of the week and brunch on a couple of days of the week. We chose to have brunch, with my brunch being Quiche, a Field Greens Salad and fresh Strawberries on the side. Rick had Crab Cakes Benedict, with home-cured Crisp Bacon and Cheddar Cheese Grits. We shared a Bourbon Pecan Tart and came home with an unopened bottle of Jean Farris Dolce Blush wine. We had a wonderful time at Jean Farris Winery, and we hope you will try it out, if you are in the vicinity! I will be making a recipe that will be similar to one of the items on our menu. Love, Betty :)
8,987 views | Jul 15, 2011
cooking

Betty s Simple Shredded Potato Patties

In this video, Betty demonstrates how to make Shredded Potato Patties. These are an interesting departure from the standard potato cakes made from leftover mashed potatoes (which you will also find in bettyskitchen). Ingredients: 6 medium-sized potatoes, peeled 1 teaspoon salt, for boiling potatoes freshly ground sea salt, to taste freshly ground peppercorns, to taste dash of ground red pepper, to taste (optional) 2 tablespoons butter, melted and cooled 2 eggs, well-beaten ¼ cup self-rising cornmeal mix (You may substitute cornmeal or flour if you don't have cornmeal mix.) peanut oil for frying Place 6 whole, medium-sized, peeled potatoes in a pot with enough boiling water to cover them, leaving room for the water to bubble. Add 1 teaspoon salt. Cook potatoes about 12 to 15 minutes, until crisp-tender. Do not overcook. Drain. Cover with plastic wrap and refrigerate overnight. The next day, use a kitchen shredder to shred the chilled potatoes. Add freshly ground sea salt and freshly ground peppercorns, to taste. Sprinkle a dash of ground red pepper or top, to taste (optional). Add 2 tablespoons melted butter, 2 well-beaten eggs, and ¼ cup self-rising cornmeal mix. Fold gently, until all ingredients are combined. Pour peanut oil into a heavy skillet, just enough to generously coat the bottom. Place the oil over medium heat. Meanwhile, form potato mixture into potato patties. Place the patties into the heated peanut oil in a single layer. Fry over medium heat until the under side is brown. Turn, and brown the other side. When both sides are brown, remove from skillet and place on a platter with paper toweling to drain. Continue this procedure until all patties are browned and drained. Remove from platter and place on a nice serving dish. Serve immediately—while hot! These are crunchy and crusty on the outside and full of flavor on the inside! I hope you enjoy them! --Betty 
47,793 views | Jun 12, 2011
cooking

Pasta with Cream and Pancetta Laura Vitale Recipe Laura in the Kitchen...

To get this complete recipe with instructions and measurements, check out my website: http:www.LauraintheKitchen.com Official Facebook Page: http:www.facebook.comLauraintheKitchen Twitter: @Lauraskitchen
158,434 views | Nov 05, 2011
cooking

Cheeseburger Casserole Slow Cooker style

4-12 c. mashed potatoes 1 onion, sliced 1 lb. Hamburger 1 tsp. Salt dash of pepper ½ c. bread crumbs 1 egg 1 small can (5.5 fl. Oz) tomato juice to moistenMake three layers. Hamburger, mashed potatoes, three slices of your favorite cheese; repeat. Cook on low for three hours.
12,931 views | Dec 03, 2010
cooking

How to Make Baked Ziti Pasta al Forno Recipe by Laura Vitale Episode 5...

To get this complete recipe with instructions and measurements, check out my website: http:www.LauraintheKitchen.com Official Facebook Page: http:www.facebook.comLauraintheKitchen Twitter: @Lauraskitchen
277,209 views | Jun 20, 2010
cooking

Betty s Elegant Chicken Cordon Bleu

In this video, Betty demonstrates how to make an impressive and flavorful Elegant Chicken Cordon Bleu. This entrée is made by wrapping uncooked chicken around slices of ham and Swiss cheese. Then it is breaded and fried to a golden brown. When cut with a knife, the melted Swiss cheese delightfully oozes out of the center. This is an elegant and delicious entrée for a dinner party. Ingredients: 2 whole chicken breasts, boned, halved, and skinned (I also trim off any fat.) 8 thin slices Swiss cheese 8 thin slices baked ham 2 eggs, well beaten ground sea salt, to taste freshly ground black pepper, to taste ½ cup fine, dry bread crumbs 4 tablespoons cornstarch 3 tablespoons butter 3 tablespoons extra virgin olive oil In a small bowl, beat 2 eggs and set aside. Pound pieces of chicken breast thin and flat between two pieces of waxed paper with a mallet wrapped in aluminum foil. Brush both sides of each chicken breast piece with beaten egg. Put 2 slices of very thin Swiss cheese on each chicken piece so that it doesn't overlap the chicken. Place 2 slices of very thin ham on top of the cheese so that it, too, doesn't overlap. Brush the whole assembly with beaten egg and grind sea salt and black peppercorns to taste. Fold the long edges of the chicken slice over the cheese and ham slices, about ½-inch, then start at one end and roll the chicken like a jelly roll, making sure that the ham and cheese are completely hidden inside. Use toothpicks to keep chicken in place. Put each roll, as it is done, on a plate. Refrigerate the four chicken rolls for at least ½ hour. In a shallow dish, mix ½ cup dry breadcrumbs with 4 tablespoons cornstarch. Roll chilled rolls in beaten egg, then in cornstarch and breadcrumb mixture. Pat the coating on so it covers the chicken thickly and completely. Return to plate and chill again for at least ½ hour. Heat the butter and olive oil together in a heavy skillet over medium heat. Fry the chilled rolls in it, turning them as each side browns, until all pieces are golden. Drain on paper towels and serve immediately. This is a showy and elegant dish, and makes the focal point for a lovely dinner. I hope you enjoy it! Love, Betty ♥♥♥♥♥
233,340 views | Nov 20, 2010
cooking

Betty s Creamy Tortellini Carbonara

In this video, Betty demonstrates how to make Creamy Tortellini Carbonara. This is a quick and easy pasta dish to make, but it looks very elegant when served. It goes well with Mini Parmesan Breadsticks.Ingredients:19-ounce package refrigerated or frozen tortellini, stuffed with meat and cheese or cheese only 2 tablespoons butter 2 cloves garlic, finely chopped 8 slices crisp bacon, crumbled 23 cup finely grated Parmesan cheese ½ cup whipping cream 2 tablespoons fresh parsley, finely chopped ½ teaspoon freshly ground black peppercorns fresh parsley sprigs for garnishCook tortellini in a large pot of water, according to package directions. Drain and set aside. Melt 2 tablespoons butter in a large, deep skillet. Saute 2 cloves of chopped garlic in butter, until garlic is soft. Add cooked tortellini, 8 slices crumbled bacon, 23 cup finely grated Parmesan cheese, ½ cup whipping cream, and 2 tablespoons finely chopped fresh parsley. Grate about ½ teaspoon black peppercorns over the top. Stir the mixture until well combined and pour onto a medium-sized platter to serve. Garnish with a couple of sprigs of fresh parsley and enjoy with Mini Parmesan Breadsticks and a healthy green salad! Love, Betty ♥
31,870 views | Jan 20, 2013
cooking

Betty s Bloopers bettyskitchen, June July, 2011

Here are some behind-the-scenes clips that did not go so well in bettyskitchen. Blooper of today: I forgot to upload these bloopers, until just now! Love you all! --Betty :)
10,849 views | Jul 11, 2011
cooking

Betty s Version of Merrick Inn s Pasta Salad

In this video, Betty demonstrates her version of Merrick Inn's Pasta Salad. My family had lunch at Merrick Inn recently, and, along with my club sandwich, I was served a terrific pasta salad. In this video, I try to replicate that pasta salad. Ingredients: 12 ounces uncooked rainbow rotini (You may choose any salad-size pasta, such as macaroni, bowties, shells, ziti, etc.) 1 tablespoon salt 2 tablespoons fresh chopped curly parsley (You may use flat-leaf parsley instead.) ½ of a small purple (red) onion, thinly sliced. (Cut the slices into arcs, if necessary, to make them fork-friendly.) 2 ½ ounces crumbled feta cheese (You may substitute blue cheese instead.) ¾ cup bottled Italian salad dressing 2 tablespoons mayonnaise (optional) In a large pot, bring about 2 inches of water to a boil. Add 1 tablespoon salt and 12 ounces of rainbow rotini pasta. Cook the pasta, stirring occasionally, for 8 minutes. Drain through a colander, and then rinse with cold water, so that the cooked pasta is evenly cooled. Add 2 tablespoons chopped curly parsley, ½ purple onion (cut into thin rings), 2 ½ ounces crumbled feta cheese, ¾ cup bottled Italian salad dressing, and 2 tablespoons mayonnaise. Fold salad gently, until completely combined. Cover with plastic wrap and refrigerate for several hours for best flavor. Spoon onto salad plates or small salad bowls, when ready to serve. Enjoy!!! --Betty 
33,434 views | Jul 07, 2011
cooking

Betty s Baked Chicken and Rice Casserole

In this video, Betty demonstrates how to make Baked Chicken and Rice Casserole. This is a great oven-baked blend of cooked chicken, soups, celery, onion, water chestnuts, mayonnaise, with a crumb topping. Ingredients: 2 cups chicken, cooked and cut into chunks 2 tablespoons butter, melted 1 cup finely chopped celery 2 tablespoons chopped onion 1 cup cooked white rice 10.75-oz. can cream of chicken soup 10.75-oz. can Cheddar cheese soup 23 cup mayonnaise 7-oz. to 8-oz. can sliced water chestnuts, drained cooking oil spray 1 cup cornflake crumbs 2 tablespoons butter, melted Saute 1 cup of finely chopped celery and 2 tablespoons finely chopped onion in 1 tablespoon melted butter over low heat, stirring occasionally. Set aside. In a large bowl, combine 2 cups cooked, chunked chicken, 1 cup cooked white rice, 1 can cream of chicken soup, 1 can Cheddar cheese soup, 23 cup mayonnaise, 1 can drained water chestnuts, and the previously sauteed celery and onion. Mix well and pour into a 13-inch by 9-inch by 2-inch baking dish, which has been sprayed with cooking oil spray. Use the back of a spoon to smooth out mixture until it is even. Bake at 350 degrees (F) for 20 minutes, until bubbly. Mix 1 cup cornflake crumbs with 2 tablespoons melted butter. Sprinkle evenly over partially baked casserole. Return casserole to 350-degree (F) oven and continue to bake 10 minutes longer, until the topping is browned and the whole casserole is bubbly. Remove from oven and serve immediately! Delicious! I hope you enjoy this recipe! --Betty :)
46,077 views | Oct 05, 2011
cooking

Betty s Choice Chicken Parmesan

In this video, Betty demonstrates how to make Choice Chicken Parmesan. This is a hearty Italian-style entrée that is very simple to make—and very tasty, too! Ingredients: ½ pound uncooked spaghetti 1 teaspoon salt 4 uncooked boneless, skinless chicken breast halves, pounded with a meat mallet until about 12 inch thick freshly ground sea salt, to taste freshly ground black peppercorns, to taste ½ cup Italian-style fine, dry breadcrumbs ¼ cup freshly grated Parmesan cheese (You may use the canned variety for convenience.) 13 cup all-purpose flour 1 egg, well-beaten 3 tablespoons peanut oil cooking oil spray 2 cups bottled Italian sauce + 1 additional cup bottled Italian sauce 1 cup shredded mozzarella cheese Place a generous amount of water in a large pot, leaving at least 1 inch at the top. Bring to a boil and add 1 teaspoon salt. Add ½ pound spaghetti and boil, stirring occasionally, until spaghetti is al dente. Drain spaghetti and place on a platter. Cover spaghetti with aluminum foil to keep it warm. Meanwhile, prepare the 4 chicken halves, by pounding them with a meat mallet. Place 13 cup flour in a shallow dish and set aside. In a small mixing bowl, beat 1 egg until it is well beaten and set aside. Combine ½ cup Italian breadcrumbs and ¼ cup freshly grated Parmesan cheese in a shallow dish and set aside. Dredge 1 chicken breast half in the flour. Dip it in the beaten egg and dredge it in the Parmesan-breadcrumb mixture. Place on a platter and repeat the process with the other 3 chicken breast halves. Heat 3 tablespoons peanut oil in a large heavy skillet. Add the 4 pieces of breaded chicken and cook 3 to 4 minutes on each side, or until done. Uncover the cooked spaghetti and transfer it to a 9-inch by 13-inch by 2-inch baking dish, which has been sprayed with cooking oil spray. Arrange the spaghetti into an even layer. Pour 2 cups Italian sauce over the top of the spaghetti and spread until smooth. Place the 4 cooked chicken half breasts on top of the spaghetti and sauce. Pour 1 additional cup of Italian sauce over the top of the chicken breasts and smooth it out. Sprinkle the entire casserole with 1 cup of shredded mozzarella cheese. Place casserole in oven that has been preheated to 350 degrees (F), and turn the oven to "broil." Broil 4 or 5 minutes, or until cheese melts and begins to brown. Remove from oven and serve immediately. Buon appetito! Love, Betty ♥
25,528 views | May 26, 2011
cooking

Mediterranean pasta salad recipe

A classic picnic or cookout favourite, this is a Mediterranean take on Pasta Salad. From GialloZafferano, Italy's #1 food website. Find this and many more recipes on the Giallozafferano App in English http:itunes.apple.comappgiallozafferano-recipesid384387249?mt=8 *** Hi GialloZafferano viewers and welcome to our kitchen. Today we'll be making Mediterranean pasta salad. This is a really fresh and flavourful dish that's very easy to prepare and which is well liked by children because of the tuna and the fun little mozzarella balls. Let's see what we'll ingredients we'll need to make it. • 9 oz of cherry tomatoes • 1 cup of tinned tuna • 7 oz of small mozzarella -- or cubed mozzarella • Salt, pepper • Extra virgin olive oil as needed • 2 and ¾ cupsof bow-tie pasta or whatever shape you like for pasta sala • 13 cup of pitted black olives • 20 basil leaves Let's make our Mediterranean pasta salad. The first thing to do is to cook the pasta. Put a pot of water to boil, salt it well, and then add the pasta. Bring the water back to the boil and then drain the pasta while it's still quite al dente. When it's drained rinse it with cold water to stop the pasta from cooking more. While the pasta is cooking cut the olives into slices and the tomatoes into little pieces. Eighths is a good size. In this bowl, I've put the oil in which the tuna was packed. Now add the cut tomatoes, a little salt, pepper, or if you'd like, a bit of chilli, and then the basil torn up into pieces. Mix everything until the flavours have melded. I've drained the pasta. Now add the pasta to the tomatoes, mix it a bit, and then mix together the rest of the ingredients. The black olives, the tuna in pieces, and the mozzarella. Mix everything together well, and finish it off with a drizzle of oil. And here's our fragrant Mediterranean pasta salad. To let the flavours completely mix together, you should let the pasta rest for a half hour before serving. From Sonia at GialloZafferano, bye and see you next videorecipe.
70,656 views | Aug 12, 2010
cooking

Pasta Bake Cheese Meaty Tomato Sauce How to make Delicious Recipe

My recipes: http:www.youtube.comOriginalNakedChef How to make baked pasta with a meaty home made tomato sauce. Very easy to follow video that shows you simple step by step instructions on how to make and cook a tasty pasta dish. Simple and tasty!So go and make some delicious pasta bake today! Original Naked Chef
10,060 views | Oct 06, 2013
cooking

Chicken Parmesan aka Chicken Parm with CookingAndCrafting

This was beautiful moist and so delicious I wanted to cry haha13 c. all purpose flour Kosher salt and freshly ground pepper 2 eggs 34 c. Italian style bread crumbs 34 c. grated Parmesan cheese 4 skinless boneless chicken breast 2-3 T. olive oil 2 c. tomato pasta sauce from 24-oz. jar 1 c. shredded mozzarella cheese Cooked spaghetti, optionalPreheat oven to 375 degrees. Place flour in a shallow bowl; add 12 tsp. salt and 14 tsp. pepper. In another bowl, beat eggs. Combine breadcrumbs and Parmesan in third bowl.Pound chicken to 14 inch thickness. Sprinkle both sides of breasts with 12 tsp. salt and 18 tsp. pepper. Lightly dredge in seasoned flour, shaking off excess. Next dip chicken into egg to coat completely, letting excess drip off. Then dredge chicken in breadcrumb mixture, evenly coating on both sides. In large ovenproof skillet, heat oil over medium-high heat. Place chicken in skillet; cook until golden on both sides, about 3 minutes per side. Transfer to oven. bake until cooked through, 10-15 minutes. Spoon tomato sauce over chicken; sprinkle with mozzarella. Return to the oven until cheese is just melted, about 2 minutes. Serve with spaghetti.Please "Like" my video, if you liked it. Like it even if you don't ;) Share! Sharing is caring. Click on the share button so your friends can also enjoy this video.If you enjoyed this recipe or craft and you plan on making it at a later date, the easiest way to access it later is to "Favorite" it. Comment!! By commenting, I get to know who YOU are! Eventually, I end up knowing your name and I feel like that gives us a better bond than an unseen name. You can even just leave me a smiley face because who doesn't love smiley faces?Subscribe! By subscribing, you get all of the videos that I upload after today delivered into your subscription center! It's free and comes with a money back guarantee! Subscribe here: http:bit.ly12Lkz6X If you go to http:tinyurl.comkc2f4vc , you can put a check mark in front of "CookingandCrafting" and check the box for "email with new uploads", you will receive an email the minute I upload a video. How sweet is that function? Facebook: http:tinyurl.comkm4fz98 Pinterest: http:tinyurl.comkgooof5 Instagram: http:tinyurl.coml2wmdbr Google Plus: http:tinyurl.comoyylaon My other channel, where I vlog and take you OTG (on the go!!) around Hawaii and on trips with me: http:tinyurl.comlagmt3rPlaylists to all of my videos: http:tinyurl.comlp2fgvzPlease check out my bestie YT friend, Tammy (yoyomax12): http:tinyurl.com3vzgpca Tammy and I have been friends for many years and met here on YouTube! Since then we have met up in real life many times. You will LOVE her tutorials and learn how to decorate cupcakes better than most bakeries do. She lives in Canada, but I really wish she lived next door.Lastly, smile! I like it when you smile :)
61,254 views | Apr 08, 2011
cooking

Disclaimer: Cooking-Library.Com is a Food and Cooking search engine that indexing and organizing articles on the web. Everyday 100+ new guides, tips, experiences to improve your cooking skills.

© 2014 - Cooking-Library.Com