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May 25, 2013
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Recipe Index for December 2012
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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.
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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.
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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.
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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
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.
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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.
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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.
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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, 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.
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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

8 serving pieces chicken, light or dark meat
2 cups peanut oil, more if needed
Black pepper
2 cups all-purpose flour

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.
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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!)
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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)
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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)
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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
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Hardee's  Walmart 

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
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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

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
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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
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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
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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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