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Betty s Chicken and Cheese Bow Tie Pasta

From - Posted: Jul 13, 2011 - 33,906 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 
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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 
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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 :)
8,749 views | Jul 15, 2011

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 ♥
26,758 views | Jan 20, 2013

Betty s Baked Chicken and Cheese Empanadas

In this video, Betty demonstrates how to make Baked Chicken and Cheese Empanadas. These empanadas have a wonderful Southwestern flavor, and they are baked—not fried! Ingredients: 3 cups cooked chicken, chopped 4 oz. finely shredded sharp Cheddar cheese 4 oz. finely shredded Monterey Jack cheese 4 oz. cream cheese, softened to room temperature 2 oz. jarred diced pimiento, drained 2 oz. canned diced green chiles, drained ½ teaspoon chili powder ½ teaspoon ground dried cumin seed ½ teaspoon ground dried oregano leaves 15 oz. package refrigerated pie crusts (You will need more than one package of refrigerated pie crusts in order to use all of the chicken mixture from this recipe.) small amount of water cooking oil spray In a large bowl, whip 4 oz. cream cheese with an electric mixer. Add 4 oz. shredded cheddar cheese and 4 oz. shredded Monterey Jack cheese and beat into the whipped cream cheese. Add 2 oz. diced jarred pimiento, 2 oz. canned green chiles, ½ teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon oregano, and 3 cups chopped, cooked chicken. Mix well, using your hands to finish the mixing, because the mixture will be stiff. Set chicken mixture aside. Roll out 1 pie crust on a lightly floured surface, until it is approximately a 15-inch circle. Use a 3-inch biscuit cutter to cut out circles of pie crust. For each circle, use water to wet the edge of one side. Place 1 rounded teaspoonful of chicken mixture in the center of circle. Fold in half, forming a crescent, pressing watered edges together to seal. Using a fork, press edges to seal more tightly and to decorate the edge. Place each finished crescent on a baking pan that has been sprayed with cooking oil spray. Bake at 400 degrees (F) 12 minutes, then turn each empanada over and bake 8 additional minutes. Remove from pan and place on a serving plate. Serve immediately. This recipe will make a large number of empanadas. One pie crust will enclose about 20 to 24 empanadas, but you will have a lot of filling left over. You may make the empanadas up to the point of baking and then freeze them. To bake, thaw and bake as directed above. These are delicious served with taco sauce, salsa, ranch dressing, tartar sauce, as well as many other sauces. Enjoy! --Betty :)
41,503 views | Apr 16, 2012

Betty s Lunch with Family at Michael s in Ravenna, KY NO RECIPE

In this video, Betty and her family have lunch at Michael's in the small town of Ravenna, Kentucky. I was accompanied by my husband, Rick, our daughter, Chelsea, our son-in-law, Chris, and our grandson, Carter. Michael Woolery owns the restaurant, and he provides a bountiful buffet of Central Kentucky foods. You will see the type of food that is served on an daily basis in homes in Central Kentucky. The food was delicious, and I will be making something from the buffet bar for you later. I hope you enjoy coming along! --Betty 
19,401 views | Mar 19, 2011

Pasta Making The Italian Way Plus Three Sauces

In this class I will teach you how to make pasta and three American-Italian sauces
27,732 views | May 08, 2012

No Knead Classic White Bread Baked in a Bread Pan

The purpose of this video is to demonstrate how to make classic white bread in a baking pan using the no-knead method. Here's how simple it is... you can form gluten by kneading dough or you can wait 8 to 24 hours and let Mother Nature form the gluten for you. More importantly, bakers have known for years that bread benefits from long proofing times. Because long proofing times develop texture and flavor... this no-knead classic white bread will have a beautiful open crumb. This is an artisan classic white bread.This recipe and 27 other is included in "28 Popular No-Knead Breads". It's available in eBook ($3.99) and Paperback (color $19.95 or B&W $9.95).eBook ($3.99) Paperback (color $19.95) https:www.createspace.com4659000 Paperback (B&W $9.95) https:www.createspace.com4853471 It is well balanced with 28 bread recipes that I'm sure you'll enjoy.Thanks - Steve
43,636 views | Jan 23, 2013

How to Make Chicken and Bow Tie Pasta

Get the 5-star recipe @ http:allrecipes.comrecipechicken-and-bow-tie-pastadetail.aspxWatch how to make a simple pasta dish with chicken, broccoli, and a rich cream sauce. Chive and onion cream cheese is the star ingredient here. Subscribe to allrecipes @ @AllrecipesvideoPinteresthttp:pinterest.comallrecipes
12,906 views | Feb 12, 2013

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 :)
10,747 views | Jul 11, 2011

How To Cook Pasta With Cheese

This guide shows you How To Cook Pasta With Cheese Watch This and Other Related films here: http:www.videojug.comfilmhow-to-cook-cheesy-pasta Subscribe! Check Out Our Channel Page: Like Us On Facebook! https:www.facebook.comvideojug Follow Us On Twitter! http:www.twitter.comvideojug
164,341 views | Apr 20, 2012

Betty s Fried Chicken with Crust

In this video, Betty demonstrates how to make Fried Chicken with Crust. I usually make a very light crust for fried chicken, so that it does not soak up a lot of fat. In this case, I decided to imitate the fried chicken that you may have seen on our recent field trip to the 21st Annual Chicken Festival that we attended in London, Kentucky. At that festival, I ate fried chicken that was fried in the "World's Largest Skillet," and I am reproducing that type of chicken here. (Note: I used boneless, skinless chicken breast, whereas the chicken at the festival still had the fatty skin and some bone in it.) Ingredients: 4 uncooked boneless, skinless chicken breast halves (I trimmed mine to make them equal in size, but normally you will have different sizes.) salt, to taste ground black pepper, to taste 1 egg, well beaten ½ cup milk 1 cup all-purpose flour (Self-rising flour is okay, too.) ½ teaspoon garlic powder ½ teaspoon paprika peanut oil for frying Trim any excess fat from 4 boneless, skinless chicken breast halves. Sprinkle chicken with salt and pepper, to taste, and place in a shallow bowl. In another bowl, whisk together 1 well-beaten egg and ½ cup milk. Pour over chicken, turning pieces to coat. Let stand 5 to 10 minutes. Combine 1 cup flour, ½ teaspoon garlic powder, and ½ teaspoon paprika in a heavy duty zip-lock bag. Drop 1 chicken breast half at a time into bag; close the bag at the top and shake to coat. Pour peanut oil to a depth of 1 inch in a heavy skillet. Heat oil to 350 degrees. Add chicken and cook, uncovered, 10 to 20 minutes (depending on the thickness of the chicken), turning as needed. Drain on paper toweling. Transfer to a nice serving platter and serve immediately while hot and crispy! I usually serve these with mashed potatoes and gravy and vegetables. This time I served the Fried Chicken with Crust with Quick Tip Gravy, Hot and Saucy Baked Beans, Pepper Jack Cheesy Mac, Peanut Butter Bon Bons and iced tea. It turned out to be a great dinner! I hope you enjoy it! --Betty ♥♥♥♥♥
68,122 views | Oct 13, 2010

Betty s Champagne Chicken with Mushrooms

In this video, Betty demonstrates how to make Champagne Chicken with Mushrooms. This is a very easy entrée of chicken breasts, smothered in an elegant champagne-sour cream-mushroom sauce. Ingredients: 6 uncooked boneless, skinless chicken breasts 3 tablespoons butter, melted 1 cup fresh sliced mushrooms ½ cup champagne or white wine (You may use chicken broth if you prefer not to use an alcoholic beverage.) ½ cup sour cream ¼ teaspoon salt ¼ teaspoon ground white pepper fresh thyme for garnish Place 3 tablespoons melted butter in a large heavy skillet over medium-high heat. When butter is hot, place 6 chicken breasts into the skillet and brown on both sides. Remove the chicken from the skillet, place on a tray, and set aside. Reserve the drippings in the skillet. To the drippings, add 1 cup sliced mushrooms and cook, stirring constantly until mushrooms are tender. Add ½ cup champagne and return browned chicken pieces to the skillet. Bring to a boil, cover, and reduce heat. Simmer 20 minutes, or until chicken is done. Place cooked chicken breasts on a nice serving platter, leaving mushroom-champagne mixture in skillet. Add ½ cup sour cream, ¼ teaspoon salt, and ¼ teaspoon white pepper to mushroom-champagne mixture. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring constantly until mixture is thickened, about 5 minutes. If the mixture is overly thick, you may thin it with water or chicken broth. When the sauce is of perfect consistency, ladle it over the top of the cooked chicken breasts on the serving platter. Garnish with fresh thyme and serve immediately! The champagne-mushroom-sour cream sauce really makes this dish! You may want to try this as an entrée on your Mother's Day dinner table! I hope you love it! --Betty ღღღღღ
9,376 views | May 05, 2011

Quick Easy Mac Cheese Four Ingredients! 20 Minutes!

Twenty minutes! Four ingredients! Simple, easy recipe! Jenny Jones shows how to make a fast, creamy, delicious macaroni and cheese. "No one would ever guess it's low-fat but it is... or I wouldn't eat it," says Jenny. "It's my best (& easiest!) comfort food recipe."MORE VIDEOS: RECIPES: http:www.JennyCanCook.comSHARE: Here is a link to share Jenny's Easy Mac & Cheese video: http:youtu.beQDgqSL8nU5USUBSCRIBE: Cooks are loving Jenny's easy, fun videos. Use think link to subscribe: RECIPES: http:www.JennyCanCook.comYOU MIGHT LIKE: Easy Pan Pizza - http:youtu.beo-jcIWwTbJg Healthy Brownies - http:youtu.beSQ3y-IsP1uc Kettle Corn - http:youtu.beho5rsnXOCG4 Sweet Potato Fries - on Jenny: Pinterest: http:www.pinterest.comjennycancook Twitter: https:twitter.comjennyskitchen Facebook: https:www.facebook.comJennysHealthyHomeCooking© Copyright 2012-2014 - Jenny Can Cook - Jenny Jones
99,395 views | Oct 03, 2012

Butter Tarts Recipe Demonstration

Recipe here: http:www.joyofbaking.comButterTarts.html Stephanie Jaworski of demonstrates how to make Butter Tarts. Butter tarts are unique to Canada and consist of flaky pastry shells that are filled with a sweet mixture of butter, brown sugar and eggs. Link to the Pie Crust recipe: http:www.joyofbaking.comPieCrust.htmlWe welcome comments on our Facebook page: http:www.facebook.comjoyofbaking
126,612 views | Aug 30, 2011

Betty s Bacon White Cheddar Mac n Cheese ☆

In this video, Betty demonstrates how to make Bacon White Cheddar Macaroni and Cheese. This side dish is enjoyed by little kids, and big kids, as well! I hope you can use it for you Christmas table! Ingredients: 8 oz. elbow macaroni water, salted with 1 tablespoon salt 4 tablespoons butter or margarine 14 cup flour 2 cups milk (I use skim milk.) 2 cups white cheddar cheese, shredded 12 teaspoon salt 5 strips of crisp bacon, crumbled 2 additional strips of crisp bacon for topping, crumbled approximately 13 cup additional shredded white cheddar cheese, for top (optional) cooking oil spray Fill a large pot halfway with water and bring it to a boil. Add 1 tablespoon of salt. Place 8 oz. of macaroni in the boiling water. Cook for 8 minutes or until al dente (chewy, but not mushy). In a medium-sized sauce pan over low to medium heat, melt 4 tablespoons butter. Add ¼ cup flour and stir over medium heat until smooth and bubbly. Add 2 cups milk, 2 cups shredded white cheddar cheese, and 12 teaspoon salt. Mix thoroughly. Cook and stir over low heat until the mixture is smooth and cooked through. When the macaroni is done, pour it through a colander to remove all the water, and return the macaroni to its original pot. Stir in the white cheddar cheese sauce gently until completely mixed. Add 5 crumbled strips of crisp bacon and stir until combined. Spray an 8-inch by 12-inch Pyrex dish with cooking oil spray and add the prepared macaroni to the dish. Top with an additional 13 cup of shredded white cheddar cheese, if desired. Bake at 350 degrees (F) for 30 minutes, or until done to your liking. Sprinkle 2 crumbled strips of crisp bacon over the top of the baked casserole and serve immediately. This is a little twist on regular macaroni and cheese that I hope you enjoy it for Christmas (and all year long!) --Betty 
28,512 views | Dec 11, 2011

Betty s Chicken and Prosciutto Tortelloni Alfredo

In this video, Betty demonstrates how to make Chicken and Prosciutto Tortelloni Alfredo. This delicious entree is created from pre-made tortelloni that is stuffed with chicken and prosciutto. All you have to do is cook the tortelloni and make a gorgeous Alfredo sauce to mix with it! Ingredients: (2) 9-oz. packages chicken and prosciutto tortelloni (Note: Use only 1 package of tortelloni, if you want a larger proportion of Alfredo sauce to tortelloni.) ¼ cup butter, melted 1 small clove garlic, finely chopped 2 tablespoons flour 1 cup milk 1 cup finely shredded Parmesan cheese (You may substitute Romano cheese.) 2 tablespoons fresh parsley, chopped ½ teaspoon ground black peppercorns (You may substitute regular ground black pepper.) ¼ teaspoon ground sea salt (You may substitute regular table salt.) Parsley sprig for garnish In a large pot of water, boil (2) 9-oz. packages of chicken and prosciutto tortelloni, according to package directions. Meanwhile, in a large deep skillet, melt ¼ cup (4 tablespoons) butter. Add 1 small clove of finely chopped garlic. Cook garlic in butter over low heat, until the garlic is softened. Add 2 tablespoons flour to the garlic-butter mixture and stir until all lumps are gone. Add 1 cup of milk and return the skillet back to the stove and cook over medium heat, stirring constantly, until sauce is smooth and thickened. Remove from heat. Add 1 cup finely shredded Parmesan cheese, 2 tablespoons fresh chopped parsley, ½ teaspoon freshly ground pepper and ¼ teaspoon freshly ground sea salt. Mix well. Drain the tortelloni when it is done, and add the tortelloni to the skillet of Alfredo sauce. Stir to coat tortelloni completely. Immediate place on a nice serving platter, garnish with a sprig of parsley, and serve. I served this with heated French bread dipped in olive oil, tomatoes topped with Parmesan cheese, along with fresh strawberries and a glass of iced tea. It was terrific! I hope you enjoy this recipe; it's very simple to make, but it gives you something that is a little out of the ordinary. Enjoy!!! Love, Betty ♥
17,073 views | Nov 05, 2010

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: Official Facebook Page: http:www.facebook.comLauraintheKitchen Twitter: @Lauraskitchen
256,739 views | Jun 20, 2010

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