|
May
9, 2013
Home Page
Return to
Newsletter Archives
Return to
May Archives

Quick
and Easy Free Printable Recipes - 1000s of simple recipes that are made
with everyday ingredients -
Recipe Message Board
|
Click Here
Recipe Index for
December 2012 Recipes for
January 2013
Recipes for
February 2013
Recipes for
March 2013
Recipes for
April 2013
Recipes for May 2013
Handcrafted Wood Carvings, Clocks and
Cribbage Boards
Recipes for May 2 (More fish and
cornbread recipes)
Recipes for
May 4 (Salmon)
Recipes for May
5 (Upside Down Cake)
Spaghetti Recipes
Baked Spaghetti
1 pound spaghetti 1 tablespoon
salt 1 medium onion, chopped 4
tablespoons cooking oil 15 ounces
tomato sauce 16 ounces tomatoes,
chopped salt, to taste pepper, to
taste 9 ounces cheddar cheese 1/4
cup seasoned breadcrumbs
Boil
spaghetti for 15 minutes in salted
water; drain. Make tomato gravy by
frying onion in oil, adding tomatoes and
salsa, then salt and pepper. Cook 20
minutes. Cut up cheese; 1/3 package in
small pieces and 2/3 package in strips.
Grease large glass baking dish
with oleo. Place 1/2 spaghetti in dish.
Add small pieces cheese, half the gravy
and then sprinkle bread crumbs on top.
Add remaining spaghetti, cheese pieces
and gravy. Top with cheese strips and
breadcrumbs. Bake at 350F for 25
minutes.
Click Here to Print this Recipe
Baked Spaghetti #2
4 eggs 1-1/3 cups ricotta 3
ounces sliced prosciutto, chopped 1/4
teaspoon freshly ground pepper 1/2
teaspoon salt 8 cups leftover
spaghetti, tossed in Leftover sauce
Nonstick cooking spray 3/4 cup grated
Parmesan cheese 2 cups chopped
arugula 2 plum tomatoes, sliced
Mix eggs, ricotta, prosciutto,
pepper and salt in large bowl. Fold in
leftover spaghetti and sauce. Spray 13-
by 9-inch baking dish with vegetable
spray and place pasta mixture in dish.
Sprinkle 1/4 cup Parmesan over top.
Cover top evenly with chopped arugula.
Sprinkle with additional 1/4 cup
Parmesan. Cover top with layer of tomato
slices. Sprinkle with remaining 1/4 cup
Parmesan.
Bake at 350 degrees 40
minutes. (Note that smaller casserole
will have shorter baking time.) Let
stand at room temperature 10 minutes
before cutting. This recipe yields 6
to 8 servings.
Click here to Print this Recipe
Chicken Cacciatore
2-1/2 pounds boiler-fryer chicken,
cut up 1/4 cup salad oil 1 onion,
chopped 1 8 ounces can tomato sauce
1 teaspoon dried oregano, crushed 1/4
teaspoon dried thyme, crushed 1
teaspoon salt 1/4 teaspoon pepper
1 clove garlic, minced 2 tablespoons
dry red wine 1 (2 ounces) can sliced
mushrooms 7 ounces cooked spaghetti,drained
In large skillet or slow-cooking
pot with browning unit, brown chicken in
hot oil. Drain. In slow-cooking pot,
combine chicken with onion, tomato
sauce, oregano, thyme, salt, pepper,
garlic and wine. Cover and cook on low 4
to 5 hours. Stir in drained mushrooms.
Spoon over hot cooked spaghetti.
Serves 4
Click Here to Print this Recipe
Crockpot Spaghetti
1 pound ground
beef, browned 1 envelope spaghetti
sauce mix 2 tablespoons instant
minced onion 1 can tomato sauce - (8
oz) 4-1/2 cups tomato juice or V-8
1 can mushrooms - (4 oz), drained 4
ounces dry spaghetti, broken into thirds
Combine all but spaghetti in
crockpot and stir. Cover and cook on LOW
6 to 8 hours. Turn to HIGH for last hour
and add spaghetti. Stir often. Makes
4 Servings
Click Here to Print this Recipe
Skillet Spaghetti
1 pound ground
beef 1 Tablespoon oil 1 package
(1.5 oz)
McCormick Spaghetti Sauce Mix, mild
6 ounces tomato paste 2-1/2 cups
water 1/2 cup chopped onion 1/2
cup chopped bell pepper 2 cups ziti
or elbow macaroni Shredded cheese
Brown ground beef; drain oil. Add
tomato paste, water, Seasoning Mix,
onions, bell peppers, and ziti or
macaroni. Bring to boil. Cover; simmer
25 to 30 minutes, stirring occasionally.
Top with shredded cheese. Makes
4 Servings
Click Here to Print this Recipe
Homemade Crockpot Spaghetti
1
pound ground beef 1/2 pound Italian
sausage; bulk 1 cup onion; chopped
2 garlic cloves; minced 2 cans whole
tomatoes; 16 oz, cut-up 2 cans tomato
sauce; 8 oz 2 cans mushrooms; 4 oz,
chopped and drained 1 cup green
pepper; chopped 4 tablespoons
tapioca; quick-cooking 2 bay leaves
1 teaspoon basil, crushed & dry 1
teaspoon oregano, crushed & dry 1/4
teaspoon Pepper Dash Salt Hot
cooked spaghetti
In a skillet
cook ground beef, sausage, onion, and
garlic until meat is brown and onion is
tender; drain off fat.
Meanwhile
in crockpot, combine undrained tomatoes,
tomato sauce, mushrooms, green pepper,
tapioca, bay leaves, oregano, basil,
pepper, and salt. Stir in browned meat
mixture.
Cover; cook on low-heat
setting for 10-12 hours or high heat
setting for 5-6 hours. Remove bay
leaves. Serve over hot spaghetti.
Makes 8-10 servings.
Click Here to Print this Recipe
Spaghetti Florentine
(15oz) Jar
spaghetti sauce 4 ounces spaghetti,
cooked and drained 1 package (10 oz)
frozen chopped spinach, thawed and
drained 1-1/2 cups cottage cheese
1 package (6oz) Mozzarella cheese sliced
1/3 cup grated parmesan cheese
Combine cottage cheese and 1/4 c
parmesan cheese, mix well. Place half
the spaghetti mixture in a 10"x6" baking
dish; cover with spinach, cottage cheese
and half the mozzarella cheese. Top with
remaining spaghetti mixture. Cut
remaining mozzarella cheese into 1/2"
strips; arrange on top of spaghetti
mixture to form a lattice design.
Sprinkle with remaining parmesan cheese.
Bake at 350 degrees F for 30 mins.
Makes 6 Servings
Click Here to Print this Recipe
Spaghetti With Meat Sauce
1
pound Italian pork sausage 1 cup
chopped onions 1 cup chopped green
bell pepper 2 garlic cloves, minced
1 28 oz can Progresso Peeled Whole
Tomatoes, drained and cut up 1 6 oz
can tomato paste 1 4.5 oz jar Green
Giant Sliced Mushrooms, drained 2
teaspoons sugar 1 teaspoon dried
basil leaves 1/2 Teaspoon dried
oregano leaves 1/4 teaspoon crushed
red pepper flakes, if desired 1 bay
leaf 16 ounces uncooked spaghetti
Cook sausage in Dutch oven over
medium-high heat for 5 minutes. Drain.
Add onions, bell pepper and garlic; cook
4 to 6 minutes or until bell pepper is
tender. Add all remaining ingredients
except spaghetti; mix well. Reduce heat;
simmer 20 minutes.
Meanwhile,
cook spaghetti to desired doneness as
directed on package. Drain. Remove bay
leaf from sauce. Serve sauce over
spaghetti. If desired, sprinkle with
grated Parmesan cheese. Makes 8
Servings
Click Here to Print this Recipe
Spaghetti Goulash
1 pounds ground
beef 1/2 Tablespoon salad oil 1
large onion, chopped 2 celery stalks,
chopped 1 cans tomato soup 1 cans
red beans, drained 1/2 (10 ounces)
spaghetti, cooked salt to taste
pepper to taste 1 Tablespoon chili
powder 2 Cups grated cheese
Brown ground beef lightly in oil; add
onion and celery and cook until onion is
yellow and celery is soft. Add tomato
soup; rinse cans and add water. Add
beans, spaghetti and seasonings; put in
8 by 8 inch pan.
Bake at 350F
until hot and bubbly. Grated cheese may
be put on top last 15 minutes of baking.
Serves 6
Click Here to Print this Recipe
Pepperoni Spaghetti
1 Pound lean
ground beef 1 Package pepperoni
slices, (3.5 oz) chopped 1 Large
onion, chopped 1 Medium size green
bell pepper, chopped 1 jar spaghetti
sauce with mushrooms, (28 oz) 12
Ounces spaghetti, cooked 1 Cup
shredded mozzarella cheese, (4 oz) 1
Tablespoon grated parmesan cheese
Cook first 4 ingredients in a large
skillet over medium high heat until beef
is browned, stirring until it crumbles;
drain well. Return mixture to skillet;
stir in spaghetti sauce.
Bring
to a boil; cover, reduce heat, and
simmer, stirring occasionally, 20
minutes. Place pasta in a 13 x 9 inch
baking dish, and top with beef mixture;
sprinkle with mozzarella cheese.
Broil 5 1/2 inches from heat (with
electric oven door partially open) 1 to
2 minutes or until cheese melts. Remove
from oven; sprinkle with Parmesan
cheese. Makes 8 Servings
Click Here to Print this Recipe
Spaghetti Bolognese
1/4 Pound
ground beef, extra lean 1/2 Pound
ground turkey 28 ounces fat-free
spaghetti sauce 3 Tablespoons light
cream 3 Tablespoons white wine,
optional 8 Ounces mostoccioli or
penne rigate, uncooked grated
parmesan cheese
In large skillet,
over medium heat, brown beef; drain. Add
spaghetti sauce, cream and wine; heat to
boiling. Reduce heat; simmer 10 minutes.
Meanwhile, cook pasta according to
package directions; drain. Toss hot
pasta and sauce; sprinkle with cheese.
Makes 6 Servings
Click Here to Print this Recipe
Tuna Tetrazzini
1/2 pound
spaghetti 10-1/2 ounces can cream of
mushroom soup, condensed 2 ounces
mushrooms, canned, sliced 1 cup Light
cream, or 1 cup evaporated skim milk
2 cans tuna in water, drained & flaked
1 cup Soft bread crumbs 1/4 cup
Parmesan cheese, grated 2 tablespoons
Butter, melted
Break spaghetti
into small pieces (2 to 3 inches) and
cook according to package directions.
Meanwhile, combine soup, mushrooms,
cream, and tuna. Drain spaghetti and
combine with mushroom-tuna mixture. Put
into greased 2 to 2 1/2 quart casserole.
Mix bread crumbs, cheese, and melted
butter and sprinkle on top of mixture in
casserole. Bake in hot oven (400F) 45
minutes to 1 hour or until browned and
bubbly. Makes 4 Servings
Click Here to Print this Recipe
Rotel Chicken Spaghetti
3 cup
chicken; cooked, cubed 1/2 (7 oz)
package Vermicelli spaghetti 1 large
bell pepper; chopped 1 pound onions;
chopped 1 celery stalks; chopped
1/2 cup Mushrooms;sliced 1/2 cup
Butter 1 (10 Ounce ea) Can Rotel
tomatoes; diced 1 Tablespoon
Worcestershire sauce 1/2 Pound
Cheddar cheese; grated
Cook and
season chicken. Save 1-1/2 quarts broth.
Cook spaghetti in broth; drain, but do
not rinse. In dutch oven or heavy pan;
saute pepper, onion, celery and
mushrooms in butter. Add tomatoes.
Simmer for about 15 minutes to let the
flavors blend. Add spaghetti, chicken
and cheese. Let simmer for another 15 or
20 minutes until cheese melts and
everything is bubbly. Makes 6
Servings
Click Here to Print this Recipe
Free eBook – 14 Mother’s Day Craft Ideas for Kids: Homemade Mother’s Day Gift Ideas has homemade cards and gifts to honor your mother in the most heartfelt way there is!
Click Here
Hi Nancy --This chicken recipe is
delicious and so easy
Baked
Balsamic Chicken
4 chicken
breasts, bone in 1/4 cup balsamic
vinegar 1 Tblespn olive oil; 1 1/2
teaspoon dried oregano 1 tspn kosher
salt 1/2 tspn fresh ground black
pepper; (I add a sliced sweet onion
and a chopped garlic to this dish)
Preheat oven to 400 degrees. Arrange
chicken bone side down in a glass or
ceramic baking dish. Pour the vinegar
over them and sprinkle evenly with the
oil, oregano, salt and pepper and garlic
and sliced onion. Bake chicken approx 20
min. and baste with the vinegar juice.
Bake 20 min. more (depending upon size
of breasts) or until juices run clear.
Serve chicken with juices spooned over
them. Dee/ Fla / R.I.
Click Here to Print this Recipe
Sign up for the ReadySetEat newsletter today. You’ll receive easy dinner recipes you can make in under 30 minutes with 7 ingredients or less – plus coupons and local grocery savings. It’s everything you need to solve your weeknight dinner dilemma.
Click Here

Glazed Carrots
(Microwave)
12 oz bag carrots,
Sliced 2 Tbsp water 1-1/2 Tbsp
butter, Melted 1-1/2 tsp brown sugar
1/4 tsp cinnamon 1/8 tsp cloves
Cook on HI 3 min. Shake. Cook on HI
3 min 35 seconds. Drain. Combine brown
sugar, cinnamon and cloves and add to
butter. You can add pecans). Mix well
and pour over carrots. Cook 20 seconds
on HI.
Bread crumbs (if you
like) Put crumbs on paper toweling.
Cook on HI 2 min. Move crumbs around. 2
Min on HI. Move again. Denise
Click Here to Print this Recipe

Great local deals up to 75% off. Subscribe for free at
AmazonLocal.
Click Here
Email Address to respond to
newsletter replies, requests and tips. Please include
date of newsletter, name of recipe and number of
servings. Remember to include your name within the
message as well.
everyday_recipes@yahoo.com
Natures Flavors/Seelect
Teas - organic, low carb and low calorie
flavored syrups.
Did you Know?
The bold black text are links (to recipes or other pages.)
The following recipe came from a FB
friend. I made it for a church
dinner and it was well received.
It's easy and quite good. I made it
with rotisserie chicken, but next
time I plan to use poached chicken
breasts, and add extra seasoning. I
also found that it took 45-50
minutes for the top to brown well.
Doris, S. Indiana
Chicken and
Dumpling Casserole
The secret
of this is not to stir anything.
That's what makes your dumplings.
When you dish it out, you have your
dumplings on top.
2 chicken
breasts, cooked and shredded ( I use
a store bought rotisserie chicken)
2 cups chicken broth 1/2
stick of butter 2 cups Bisquick
2 cups whole milk 1 can cream
of chicken soup (the herbed cream of
chicken soup if you can find it)
3 teaspoons of chicken granules (I
use Wylers) 1/2 teaspoon dried
sage 1 teaspoon black pepper
1/2 teaspoon of salt or more to
taste
Preheat oven to 350
degrees.
Layer 1 - In 9 x 13
casserole dish, melt 1/2 stick of
butter. Spread shredded chicken over
butter. Sprinkle black pepper and
dried sage over this layer. Do not
stir.
Layer 2 - In small
bowl, mix milk and Bisquick. Slowly
pour all over chicken. Do not stir.
Layer 3 - In medium bowl, whisk
together 2 cups of chicken broth,
chicken granules and soup. Once
blended, slowly pour over the
Bisquick layer. Do not Stir.
Bake
casserole for 30-40 minutes, or
until the top is golden brown.
Doris, S. Indiana
Click Here to Print this
Recipe
Melt In Your Mouth Chicken
chicken breasts- whatever you need
1/2 cup parmesan cheese 1 cup
Greek yogurt-plain 1 tsp garlic
powder 1 1/2 tsp seasoning salt
1/2 tsp pepper
Spread mixture
over chicken breasts, bake at 375
degrees for 45 mins Debbie/TN
Click Here to Print this
Recipe
I fixed this dish for supper last
night and we really did like it.
Chicken Cazuela
8 oz.
linguini, broken in halves 1 can
(2.8 oz.) French fried onions 2
cups cooked chicken, cut up 1 can
cream of mushroom soup 1/2 cup
chicken broth 1 can (4 oz.)
chopped green chilies, drained 2
tbsp. diced pimiento 1 cup
shredded Cheddar cheese
Cook
and drain linguini according to
directions on box. In greased 8x12
inch baking dish, Layer hot
linguini, 1/2 a can onions and
chicken. In small bowl, mix together
the soup, chilies, pimiento and
chicken broth (I dissolved 1 tsp.
chicken bouillon granules in 1/2 cup
boiling water). Pour over
ingredients in baking dish. Cover
with cheese. Cover and bake at 350º
for 30 minutes. Top with remaining
1/2 can onions and put back in oven
uncovered for 10 more minutes, until
onions are browned.
NOTE: I
also added some pepper to taste, to
the soup mixture. Judy (in
Alaska)
Click Here to Print this
Recipe
Hi, does anyone have a recipe for
Mississippi Fudge Cake made with a
chocolate cake mix and a brownie
mix. My sister thinks It’s a Duncan
Hines recipe but I can’t find it.
grannym IL
Cherry Pie Cups
1 box
Pillsbury® refrigerated pie crusts,
softened as directed on box 1 can
(21 oz) cherry pie filling
Heat oven to 425°F. Remove crusts
from pouches; unroll on work
surface. With 3 1/2- or 4-inch round
cutter, cut 6 rounds from each
crust; discard scraps.
Fit
rounds into 12 ungreased muffin
cups, pressing in gently. Spoon
about 2 tablespoons pie filling into
each crust-lined cup.
Bake 14
to 18 minutes or until edges are
golden brown and filling is bubbly.
Bren in North Louisiana
Click Here to Print this
Recipe
Nancy, I love your newsletter and
all the love (and yum) that goes
into it. I have been a devoted fan
for over a decade and have
copy/pasted hundreds of delicious
recipes. In the last couple of
weeks, however, when I try to paste
recipes from the newsletter into my
Word documents, Microsoft shuts
down. I can copy/paste other items
from my mailbox, but for some reason
I can no longer c/p recipes from
your site. I have tried copying
directly from the archives outside
of my mailbox and it fails that way,
too. Do you have any suggestions? I
would hate to have to copy recipes
in writing---there are so many good
ones! Irene in La.
Comment One way to easily print
out the recipes is to go the print
page for the recipe. Using the Click
Here
to Print this Recipe
isolates the recipe where it is the
only one one the page. Under
the recipe is a link to print that
page with only the recipe on it.
Although takes me an additional 2
hours to make these pages it is a
more way convenient to print the
recipes. On the print page you can
press the print link below the
recipe. It brings up the print
options. Press the cancel on the
print options page and it will go
away. Behind the print option screen
is the recipe without any
formatting.. You may then and copy
and paste the recipe. Many people do
use this print page to copy and
paste the text into their recipe or
word processor software because
there is no formatting on the
recipe. Nancy Rogers
NancysKitchen Facebook Page
Click Here
Email Address to respond to
newsletter replies, requests and tips. Please include
date of newsletter, name of recipe and number of
servings. Remember to include your name within the
message as well.
everyday_recipes@yahoo.com
Want to share today's newsletter with a
friend?
[
Click Here
to send this page to a friend ]
Disclaimer:
information posted here is provided as general information
only and should not be a substitute to your medical doctor.
This web site owner is not responsible for the use or
misuse or results of any action taken on behalf of the
information presented here
Email Address
to respond to
newsletter replies, requests and tips. Please include
date of newsletter, name of recipe and number of
servings. Remember to include your name within the
message as well.
everyday_recipes@yahoo.com
|
Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499
Paypal: email address is
everyday_recipes@yahoo.com
Senor Citizens Resources (usa.gov)
Weekly Ads -
Weekly Sales Circulars & Sunday Newspaper Ads
Shopping without coupons is like throwing away money. Print
your own coupons here!
Click Here
For Prayer Requests
http://whatscookin.proboards.com/index.cgi?board=prayer
http://www.ereaderiq.com/free/
(This site has a huge number of free books every day. It
usually changes around 6 a.m or so; one of the best sites)
536 Places for Free eBooks Online
www.techsupportalert.com/content/50-places-free-books-online.htm
This newsletter has recipes, tips and
suggestions on food related topics. Messages that promote
personal issues will be not be posted. By submitting a
recipe giving nancyskitchen.com, nancys-kitchen.com and
associated sites the rights to use the recipes in its
websites and mailing lists.
|
|
|