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May 9, 2013
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nancy-rogers at Nancy's Kitchen
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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.
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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.
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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
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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
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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
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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.
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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
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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
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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
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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
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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
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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
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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
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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.
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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
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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
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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
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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)
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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
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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


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Lubbock, Texas 79499


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