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May
25, 2013
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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
Grilling and Marinade Recipes
Ribs Marinade
1 medium onion, chopped 2 stalks
celery 5 cloves garlic 1 cup
vegetable oil 1/2 cup balsamic
vinegar 3/4 cup rice vinegar 1
tablespoon coarse ground black pepper
1 tablespoon fresh sage
Mix the
onion, celery, and garlic together.
Combine the oil, vinegars, pepper and
sage and add to vegetables. Soak ribs
over night in marinade for best results.
Baste ribs with marinade while cooking.
Shake a little salt on ribs when they
are done.
Click Here to Print this Recipe
Balsamic Marinade
2 cups extra virgin olive oil 1/2
cup balsamic vinegar 2 tablespoons
minced shallots 1 tablespoon minced
garlic paste 1/2 cup chiffonade of
basil
Whisk all together. Season
the marinade with salt an pepper.
Click Here to Print this Recipe
Lemon Pepper Marinade
2/3 cup lemon juice 6 tablespoons
water 2 teaspoons chicken bouillon
granules 2 cloves garlic, minced 1
teaspoon pepper
Combine all
ingredients. Mix well. Makes about
2/3 cup.
Click Here to Print this Recipe
Grilled Lemon Chicken
4 servings
2 large,
whole, skinless, boneless chicken
breasts; about 1 3/4 pounds total 2
tablespoons minced lemon zest 1 cup
fresh lemon juice 4 garlic cloves,
crushed through a press 3 tablespoons
corn oil 3 tablespoons sugar salt
freshly ground black pepper 3
tablespoons finely chopped flat leaf
parsley thin lemon slices, as garnish
Halve the chicken breasts and remove
all cartilage and visible fat. In a
shallow, nonreactive dish just large
enough to hold the chicken in a single
layer, stir together the lemon zest,
lemon juice, garlic, oil and sugar. Add
the chicken breasts, cover and marinate
at room temperature, turning
occasionally, for 1 hour. Light a hot
fire in a charcoal grill or preheat a
gas grill to medium high. When the fire
is hot, lay the chicken breasts on the
rack; reserve the marinade. Cover and
grill for 3 minutes. Baste generously
with the reserved marinade, turn and
grill another 3 minutes. Baste and turn
twice more, grilling the breasts until
the marinade is used up, they are
lightly marked by the grill and just
cooked through but still juicy, another
5 to 6 minutes. Transfer to a cutting
board. With a sharp knife, cut the
breasts across the grain and at a slight
angle into thin slices. Transfer to
plates. Season with salt and pepper to
taste. Sprinkle the parsley over the
chicken, garnish with lemon slices and
serve warm or at room temperature.
Click Here to Print this Recipe
Grilled Creole Pork Chops
Makes 6 servings.
6 boneless
center cut pork chops, cut about 3/4 of
an inch thick
Rub Mixture: 1
tablespoon paprika 1 teaspoon cayenne
3/4 teaspoon white pepper 3/4
teaspoon rosemary 3/4 teaspoon black
cracked pepper 3/4 teaspoon thyme
1 teaspoon onion powder 1 teaspoon
garlic powder 1 teaspoon salt,
optional
Preheat grill to medium
heat. In a mixing bowl, combine
thoroughly all Rub Mixture ingredients.
Set aside. Rub both sides of each pork
chop with the rub mixture. Place each
pork chop on the grill grids and grill
directly over heat for about 8 to 10
minutes, turning once until internal
temperature reads 160F. Remove the pork
chops from the grill and serve hot.
Click Here to Print this Recipe
Grilled Portobello Mushrooms
Makes 3 servings
3 portobello
mushrooms 1/4 cup canola oil 3
tablespoons chopped onion 4 cloves
garlic, minced 4 tablespoons balsamic
vinegar
Clean mushrooms and
remove stems, reserve for other use.
Place caps on a plate with the gills up.
In a small bowl, combine the oil, onion,
garlic and vinegar. Pour mixture evenly
over the mushroom caps and let stand for
1 hour. Grill over hot grill for 10
minutes. Serve immediately.
Click Here to Print this Recipe
I just recently started reading your
online recipes again. I have noticed
that the newsletter is not sent out
every day. In the past it seemed that
you sent it out daily. Am I wrong
about it being sent out daily in the
past? Abby
Comment Abby,
you are not wrong. Since 1996 the
online recipes have been sent out daily.
In the past month or so the online
recipes are posted when there are enough
recipes, tips and hints to include in
the page for the NancyLander to enjoy
and worth the time to open the page.
If the recipe page is too long it is
often not read. If the page is too
short the viewer wonder may not want to
come back because they did not find any
thing of value to them.
The
objective of this newsletter is to share
recipes, tips and hints with others.
Our NancyLanders are a recipe family
that share their food related info,
tips, recipes and often some chit chat
about other topics. Personally I
love the chit chat between members. I
tend to include info about my two cats,
Ditto and Little One. Both cats
are very important to me in my life.
I love compiling the newsletter.
The newsletter would be sent out daily
but some days there just hasn't been
enough recipes and info to send it out.
Although some members send many recipes
for the newsletter at one time the
number of post per member is generally
limited to three posts per newsletter.
Their other posts will be in future
newsletters. The newsletter can be
sent out daily and it is up you and
other NancyLanders as to how often the
it is sent. Nancy Rogers
Grilled Sweet and Sour Ribs
1-1/4 cups ketchup 3/4 cup water
1/4 cup honey 2 tablespoons
Worcestershire sauce 4 teaspoons
lemon juice 1 small onion, chopped
1/2 teaspoon salt 1/2 teaspoon pepper
6 pounds baby back ribs
Mix
together the ketchup, water, honey,
ginger root sauce, lemon juice onion,
salt and pepper. Cook for about 10
minutes, stirring occasionally. Prepare
a charcoal grill and cook ribs over
medium hot coals, turning occasionally.
Brush ribs with sauce after each turn.
Cook ribs until desired doneness. Remove
from barbecue and enjoy.
Click Here to Print this Recipe
Free Cookbooks Online (Pdf
format)
Breakfast with Califoria
Avocados
For Boots in Chantilly. Could this be
the recipe you were referring to? Here
is the recipe as well as the link for
it. Sara in FL
Gwen's Fried Chicken with Milk
Gravy Serves: 4 to 6
servings
Chicken: 8 serving
pieces chicken, light or dark meat
Salt 2 cups peanut oil, more if
needed Black pepper 2 cups
all-purpose flour
Gravy: 4
tablespoons oil from fried chicken 4
tablespoons all-purpose flour 2 cups
milk Salt and freshly ground black
pepper
For the chicken: Put the
chicken pieces in a large bowl and cover
them with water. Sprinkle 2 tablespoons
salt in the water, cover the bowl, and
refrigerate for 4 hours or overnight.
When you soak the chicken overnight in
salt brine, the salt infuses into the
meat and makes it so tasty!
Pour
oil into an electric frying pan or deep,
heavy skillet to a 1-inch depth and heat
the oil to 375 degrees F. Check the
temperature by sprinkling flour over the
oil. If the flour sizzles, the oil is
hot enough.
Drain the water from
the chicken, sprinkle each piece with
some salt and pepper, and coat the
pieces with flour, shaking off any
excess. Carefully place the chicken in
the hot oil. Place the cover on the pan,
leaving a small opening for steam to
escape. Cook for 15 minutes.
Remove the cover and, using tongs, turn
each piece of chicken. Replace the cover
and cook for 15 minutes more, or until
done. Use a sharp, thin-bladed knife to
check for doneness by slicing a
drumstick to the bone. Neither the meat
nor the juices should be pink. Drain the
chicken on paper towels and keep warm.
For the gravy: Spoon about 4
tablespoons of oil that the chicken was
fried in plus the brown bits into a
medium skillet. Over medium heat,
sprinkle in the flour and cook while
whisking, until the flour is browned,
about 1 minute.
Slowly stir in
the milk and cook until the gravy
thickens, 5 to 10 minutes. Season with
salt and pepper and serve with the
chicken.
Click Here to Print this Recipe
Hi Nancy, I'm looking for a
cobbler
recipe that has a
pie like
texture vs the cake-like texture.
Looking at these recipes and I don't
know how to decipher by the ingredients.
Thanks, Linda
Hi Nancy and 'Landers: I've been
promising some recipes but this is the
first I've gotten to send any. I'll send
this one soup recipe and will send
another later. This is for Chicken
Noodle Soup, a little different but oh,
so good. Hope you like it. Lynn WI/FL
Chicken Noodle Soup
2 quarts water 8 chicken
bouillon cubes 2 cans cream of
chicken soup,undiluted 6 1/2 cups
uncooked wide egg noodles 3 cups
cubed cooked chicken 1 cup sour cream
Minced fresh parsley
In large
saucepan, bring water and bouillon to a
boil. Add noodles, cook until tender,
about 10 minute. Do not drain. Add soup
and chicken, heat through. Remove from
heat, stir in sour cream. Sprinkle with
parsley. Makes about 10-12 servings
(only if you only eat one bowl!)
Click Here to Print this Recipe
Hello all. Does anyone have recipes for
Swedish
meatball sauce using cream of chicken
soup and not cream of
mushroom? Thank you Kathy
Boots in Chantilly was requesting a
recipe from Trisha Yearwood, but she had
the ratio wrong. It should be
4-4-2
which is 4 tablespoons pan drippings,
four tablespoons flour, and two cups
liquid. The procedure is
to brown the flour in the pan drippings
and slowly add two cups liquid which may
be broth, milk, or water. Stir until
thickened.Season to taste with salt ,
pepper, and any additional such as a
dash of garlic powder or gravy master.
This is simply a basic starter gravy.
Nana in SE Ohio
A quick and delicious no-bake dessert
for a warm summer day, or any day.
Creamy Pineapple Pie
1 can sweetened condensed milk 1
can (8 oz.) crushed pineapple, undrained
1/4 cup lemon juice 1 carton (8 oz.)
whipped topping, thawed 9 inch
prepared graham cracker crust
In
bowl; mix sweetened condensed milk,
lemon juice and pineapple. Fold in
whipped topping and put into crust and
chill until ready to serve, 1 to 2
hours. Judy (in Alaska)
Click Here to Print this Recipe
One of our many favorite rhubarb
desserts, and I'm sure it will become
one of your favorites also.
Topsy Turvy Rhubarb Cake
3 cups diced rhubarb (fresh or
frozen) 12 large marshmallows, cut in
fourths 1 cup brown sugar 1 cup
granulated sugar 1/2 cup shortening
2 beaten eggs 1-3/4 cups flour 1/4
tsp. salt 3 tsp. baking powder 1/2
cup milk 1 tsp. vanilla 1/2 cup
chopped pecans
Place diced
rhubarb in a buttered 9x13 inch baking
pan. Put cut marshmallows over rhubarb
and sprinkle with brown sugar. Cream
shortening with granulated sugar and
beat in eggs. Mix flour, salt and baking
powder and add alternately with milk to
creamed mixture. Stir in vanilla. Pour
batter over rhubarb and sprinkle with
pecans. Bake at 350º for 45 to 50
minutes till tests done when insert
toothpick in the middle. Serve warm, or
cold with whipped cream. Yum! Judy
(in Alaska)
Click Here to Print this Recipe
Stuffed Cabbage Rolls
Serves: 2
With two different
kinds of meat featured in this delicious
dish, this has to be one of the most
delicious recipes for stuffed cabbage.
Follow along with these simple
instructions for Stuffed Cabbage Rolls
and learn how to make an exciting new
version of a classic cabbage recipe.
Simmering for over an hour in a rich and
creamy tomato sauce gives these awesome
cabbage rolls an extra bit of delicious
flavor that's sure to wow your taste
buds. Give this cabbage recipe a shot
for dinner tonight!
8 large
cabbage leaves 1 cup long grain
rice, cooked 1/2 pound ground round
1/2 pound lean ground pork 1/2
tsp. dried oregabno 1/2 tsp. dried
mint 1/2 teaspoon salt 1/8
teaspoon pepper 1 large egg, beaten
1 can condensed tomato soup or 2
small cans tomato sauce 1 cup water
1 cup onion, chopped 4
tablespoons sour cream
Cook
cabbage in 4 quarts of boiling water for
approximately 5 minutes. Drain and
carefully remove 8 large leaves. Let
cool. Combine rice, ground meats,
oregano, mint, salt, pepper and egg in a
mixing bowl. Spoon mixture into cabbage
leaves and roll up, securing with a
toothpick.
Layer cabbage rolls
in a deep pot. Prepare sauce by
combining soup, water, onion and sour
cream. Pour over cabbage rolls. Bring to
a simmer over medium heat. Cover and
reduce heat to low. Cook about 1-1/2
hours. Artemis in NYC
Click Here to Print this Recipe
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Cheesy Italian Pork Chops with
Vegetables Makes 4
servings
Pork chops and potatoes
baked in one pan makes dinner—and
cleanup—a breeze! Cheese and seasonings
add a little Italian flair to this tasty
homey meal.
4 bone-in pork loin
chops, 1/2 inch thick (about 1-1/2 lb)
1 tsp. dried thyme leaves 1 tsp.
dried oregano 1 tsp. dried mint
1/2 teaspoon garlic-pepper blend 2
tablespoons olive or vegetable oil 3
medium unpeeled Yukon Gold potatoes, cut
into 1/2-inch cubes 1 red bell
pepper, cut into bite-size strips
2/3 cup shredded Italian cheese blend
Heat oven to 425°F. Spray
15x10x1-inch pan with cooking spray.
Place pork chops in one half of pan. In
large bowl, mix 3/4 teaspoon of the
thyme, oregano, mint, the garlic-pepper
blend and oil; lightly brush tops and
sides of pork with some of the oil
mixture. Add potatoes and bell pepper to
remaining oil mixture in bowl; toss to
coat. Spread vegetables in other half of
pan.
Bake uncovered 30 to 35
minutes or until pork is no longer pink
in center. Sprinkle cheese and remaining
1/4 teaspoon thyme over pork; bake 2 to
3 minutes longer or until cheese is
melted. Artemis in NYC
Click Here to Print this Recipe
Oven Roasted Turkey Breast
1 4 1/2-5 lb.
bone-in whole turkey breast, thawed if
frozen 1/2 C. butter or margarine,
melted 1/4 C. dry white wine or
apple juice 2 Tbs. chopped fresh
thyme leaves or 1 1/2 tsp. dried thyme
leaves 1 tsp. salt 1 tsp.
paprika 2 cloves garlic, finely
chopped 2 tsp. cornstarch 2 Tbs.
cold water Directions
Heat
oven to 325 degrees. Place turkey, skin
side up, on rack in large shallow
roasting pan. Insert ovenproof meat
thermometer so tip is in thickest part
of meat and does not touch bone. Roast
uncovered 1 hour. Mix butter, wine,
thyme, salt, paprika and garlic. Brush
turkey with half of the butter mixture.
Roast 30 minutes; brush with remaining
butter mixture. Roast about 1 hour
longer or until thermometer reads 180
degrees and juice of turkey is no longer
pink when center is cut.
Remove
turkey from oven and let stand 15
minutes for easier carving. Meanwhile,
pour pan drippings into measuring cup;
skim fat from drippings. ( If you put
the measuring cup into the refrigerator,
the fat will rise to the top.) Add
enough water to drippings to measure 2
C. Heat drippings to boiling in 1-quart
saucepan. Mix cornstarch and 2 Tbs. cold
water; stir into drippings. Boil and
stir 1 minute. Serve with turkey.
Artemis in NYC
Click Here to Print this Recipe
Chicken Apple Wraps
Makes 1 Serving
1/2 cup chopped
cooked chicken breast 3 tablespoons
chopped Fuji apple 2 tablespoons
chopped black or red grapes 2
tablespoons Crunchy Peanut Butter 1
tablespoon lite mayonnaise (or greek
yogurt) 2 teaspoons honey Iceberg
lettuce
Chop chicken meat and
fruit, mix in bowl. Mix in peanut
butter, mayonnaise and honey. Spoon
into open lettuce leaf, roll and serve.
Bren in North Louisiana
Click Here to Print this Recipe
Bacon Cheddar Potato Cakes
made from leftover
mashed potatoes Makes 4 Servings
3 slices bacon 4 cups cold
leftover mashed potatoes 2 eggs 1
teaspoon onion powder 1/2 teaspoon
salt 1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese
Place the bacon in a large, deep
skillet, and cook over medium-high heat,
turning occasionally, until evenly
browned and crisp, about 10 minutes.
Remove the bacon slices, crumble, and
set aside. Leave the bacon drippings in
the skillet.
Mix the mashed
potatoes, eggs, onion powder, salt, and
black pepper together in a bowl; stir in
the crumbled bacon and Cheddar cheese.
Form the mixture into 8 patties.
Heat the bacon drippings over medium
heat, and pan-fry the patties in the
drippings until crisp on each side,
about 4 minutes per side. Bren in
North Louisiana
Click Here to Print this Recipe
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Address:
Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499
Paypal: email address is
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