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May 29, 2013
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Handcrafted Wood Carvings, Clocks and Cribbage Boards

Brussels Sprouts Gratin
Yield: 6 servings (serving size: about 3/4 cup)

Braise the Brussels sprouts and toast the breadcrumbs up to a day ahead. Then assemble and reheat before serving.

2 hickory-smoked bacon slices
4 large shallots, thinly sliced
2 pounds Brussels sprouts, trimmed and halved
1 cup water
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1 (2-ounce) slice French bread baguette
3 tablespoons butter

Preheat broiler.
Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Increase heat to medium-high. Add shallots to drippings in pan; sauté for 2 minutes or until tender, stirring occasionally. Add Brussels sprouts and 1 cup water; bring to a boil. Cover pan loosely with aluminum foil; cook 6 minutes or until Brussels sprouts are almost tender. Uncover and remove from heat. Sprinkle with 1/4 teaspoon salt and pepper; toss to combine. Spoon Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish coated with cooking spray.

Place bread in a food processor, and process until finely ground. Melt butter in skillet over medium-high heat. Add breadcrumbs and remaining 1/4 teaspoon salt to pan; sauté for 2 minutes or until toasted, stirring frequently. Add cooked, crumbled bacon to toasted breadcrumb mixture. Sprinkle the breadcrumb mixture over Brussels sprouts mixture. Broil 3 minutes or until golden and thoroughly heated.
Origianal source: Julianna Grimes, Cooking Light
Artemis in NYC
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Brussel Sprouts and Chestnuts
6 Servings

1-1/2 pound Brussel sprouts
1/2 pound chestnuts
1/2 teaspoon rosemary
1/2 teaspoon cumin
1 cup chicken broth
1 tablespoon Cornstarch

Blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold water over them. Take chestnuts, with a sharp knife, make an "X" on the top of each one. Brush each chestnut with oil. Bake for 20 minutes at 400F. Then shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper. Pour over broth. Bake at 350F for 20 minutes (can extend). Remove from oven. Pour liquid into pan and mix with cornstarch and water. Cook over medium heat till thickened. Pour over vegetables.
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Brussels Sprouts in Dijon Mustard Sauce
Serves 4.

1 pound Brussels sprouts
2 teaspoons butter
2 teaspoons Dijon mustard
1 tablespoon lemon juice

Rinse sprouts and trim stems. Cut an X about 1/4 inch deep in the base of each sprout. Steam the sprouts in a steamer set over boiling water for 7 to 10 minutes, or until just tender. Meanwhile, melt butter in a small saucepan over medium low heat. Stir in lemon juice and mustard when butter has just melted. Place sprouts on a serving platter and toss with butter and lemon mixture.
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Brussel Sprouts in Pecan Sauce
4 Servings

1 pound Brussel sprouts; trimmed
3 tablespoons butter; unsalted
1/4 cup pecans; chopped
Salt and pepper to taste

Cook the brussel sprouts, covered in boiling salted water until tender, about 10 minutes. Drain. Keep warm. Heat the butter in small saucepan and brown the pecans;do not let them burn. Pour the pecans over the brussel sprouts and eat.
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Brussel Sprouts with Balsamic Vinegar
8 Servings

1-1/2 pound fresh brussel sprouts
2 tablespoons olive oil
2 cloves garlic, peeled and sliced
1 medium onion, peeled
1/4 cup balsamic vinegar
2 tablespoons butter
Salt and freshly ground black pepper.

Trim off the stems and remove any limp leaves from the Brussel Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussel Sprouts. Saute a few minutes until the Brussel Sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss together again.
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Herb Buttered Brussels Sprouts
Makes 6 Servings

2 pounds fresh brussels sprouts
1/3 cup butter
1 tablespoon grated onion
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon savory

Cook Brussels sprouts in boiling salted water until just tender. Put butter, onion, lemon juice, salt, thyme, marjoram and savory into a saucepan. Set over low heat until butter is melted, stirring to blend. When Brussels sprouts are tender, drain thoroughly and turn into a warm serving dish. Pour the seasoned butter over the Brussels sprouts and toss gently to coat.
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Creamy Brussels Sprouts

2 (10 ounce) packages frozen sprouts
1 pound small white onions
2 tablespoons butter
2 tablespoons flour
2 cups milk
salt and pepper to taste

Combine sprouts and onions; cook according to package directions. Drain, and set aside. Melt 2 tablespoons butter in a heavy saucepan over low heat. Add flour; cook 1 minute, stirring constantly, whisk in milk until thickened and bubbly. Pour white sauce over Brussels sprouts and onions; toss gently. Season to taste with salt and pepper.
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Brussels Sprouts Gratin
Yield: 6 Servings

1 lb Brussels sprouts
2 oz Bacon
1 tb Unsalted butter - for greasing gratin dish
1/2 c Heavy cream
1 tb Fresh bread crumbs
4 tb Unsalted butter; in bits

Prepare the brussels sprouts by cutting a thin slice off the root end of each and then cutting an X in that end so it cooks evenly inside and out. In a large pot of boiling, salted water, blanch sprouts until they are crisp-tender, about 5 minutes. Drain, refresh in ice cold water, and drain again. (Do not let the sprouts sit in water for more than a minute.) Saute bacon until limp, not crisp. Drain and coarsely chop.

Mix the sprouts and bacon together and spread the mixture in a buttered gratin dish. Pour cream over the sprouts-bacon mixture and dot with bread crumbs and butter. Bake for 20 minutes or until hot.
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Brussels Sprouts with Walnuts
Yield: 4 Servings

2 cups fresh Brussels sprouts
1/4 cup walnuts; chopped
1 tablespoon margarine;
1/4 teaspoon ground nutmeg

Cut the sprouts in half and steam until tender. Meanwhile, saute the walnuts in the margarine until golden. Pour over the sprouts in a serving dish. Sprinkle on nutmeg.
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Orange Sauce Brussels Sprouts
Makes 4 servings

1 pound Brussels sprouts
2 tablespoons butter
2 tablespoons orange juice
1/4 teaspoon salt

Prepare and cook Brussels sprouts. Heat remaining ingredients until margarine is melted. Heat 1 minute longer. Toss with Brussels sprouts.
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Hardee's  Walmart 

Hello everyone,
I am hoping someone can give me a recipe of making cake flour.
wishing everyone well.
Fay of Florida

Fresh Tomato with Basil
Makes 4 servings

1/2 cup sweet basil, chopped
2 garlic cloves, minced
2 large tomatoes, peeled, seeded and chopped
4 tablespoons olive oil
pinch of salt and pepper
Parmesan cheese

Combine all of the above ingredients at least 1 hour before using. Pour over hot pasta and add 2 tablespoons Parmesan cheese.
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Hello Nancy and everyone, first I want to comment on the newsletter. I am always happy to see a newsletter in my mailbox. What I enjoy about Nancy's newsletter, as opposed to other recipe sources, is the personal comments about recipes, communities, health issues and even the weather. It just seems so much more like friends and family. Nancy has created a special group of very nice people who are good cooks, creative thinkers and helpful. I know we are all very busy during the summer, but let's do our best to keep Nancy really busy putting together these newsletters. :)

Now my question: Does anyone have a good recipe for baking Cod? A restaurant in Seattle has the best baked Cod. It has some kind of topping, maybe sour cream or mayo? I think it's added last and browned? It's very good but I no longer live there. Wanting to make something similar. Would taste very good with homegrown tomatoes, and I do hope we have a good year for those!
Doris, S. Indiana

I made this for our Memorial Day cookout, and the family really thought it was good. I found the recipe on a box of store brand cake mix, but could use any brand of mix.

Citrus Bundt Cake

1 pkg. lemon cake mix
1 pkg. (4 serving size) vanilla instant pudding
4 large eggs
3/4 cup orange juice
1/2 cup cooking oil
1 tbsp. lemon rind

Combine all ingredients in mixer bowl and beat a few seconds to combine and 2 minutes at medium speed. Pour batter into well greased and floured 10 inch bundt, or tube pan. Bake at 350º 45 to 50 minutes, until tests done. Meanwhile prepare glaze. Poke holes 2 inches apart on top of cake with meat fork. Pour glaze slowly over warm cake. Let stand at least 20 minutes before removing from pan. Sprinkle top with powdered sugar
before serving, if desired.

1/4 cup butter
2/3 cup granulated sugar
1/3 cup orange juice
1 tsp. grated lemon or orange rind

Combine in small saucepan and heat over medium heat until butter is melted and sugar is dissolved. Set aside.

NOTE: I used bottled 100% pure orange juice for the cake, and fresh orange juice in the glaze. If you want a more "lemony" flavor, you could use instant lemon pudding in the cake. I didn't use the powdered sugar on top.
Judy (in Alaska)
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Cherry Cheesecake in a jar

1 1/2 cup graham cracker crumbs
1 tub of Cool Whip
1 stick of margarine, melted
1 cup of sugar
1 can cherry pie filling
8 oz. cream cheese
1 cup of chopped nuts (optional)
4 mason jars

Mix cracker crumbs and melted margarine. Press mixture onto the bottom of each of the mason jars. Mix cream cheese and sugar. Then spread over crumbs in jars. Fill rest of the jar by layering cherry pie filling and Cool Whip, alternate layers. On the last layer Add a cherry on top and sprinkle extra graham cracker crumbs on last layer of whipped cream, Or nuts.
Chill before serving.
Bren in North Louisiana
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The best Broccoli Salad I've ever tasted.

Broccoli Bacon Salad

1 large bunch broccoli, cut into bite-sized pieces
1/2 lb. bacon, cooked and crumbled
1 small red onion, chopped fine
3/4 cup mayonnaise
1/3 cup sugar
2 tbsp. vinegar
1/2 cup chopped nuts (I used sunflower kernels)
3/4 cup cran-raisins
1 cup shredded carrot
chopped celery (optional)

Combine all ingredients in large bowl and chill well before serving. NOTE: can use regular raisins, but is so good with the cran-raisins. I do use some chopped celery in mine.
Judy (in Alaska)
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Fried Corn
6-8 servings

8 ears tender corn
1/4 cup bacon drippings
1 cup milk
salt and pepper to taste
1 teaspoon sugar
1 tablespoon butter

Cut corn close to outer edge, then scrape the ear to remove all the milk. Add corn to bacon drippings which have been heated in heavy skillet. Add milk, salt, pepper, and sugar. Stir often as corn burns easily. Cook approximately 20 to 30 minute, adding butter during the last few minutes of cooking.
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This is a real good mixture for hamburgers, to cook on the grill, or pan fry. The mixture can also be used with 1 lb. ground beef, if want less burgers.

Tasty Burgers

1-1/2 lbs. lean ground beef
1-3/4 cup fresh bread crumbs
1 egg, beaten
1/4 cup minced onion
1/4 cup chili sauce
1/2 tsp. garlic powder
1/4 tsp. pepper
Salt, to taste
1-1/2 tbsp. Worcestershire sauce
1-1/2 tsp. prepared mustard

Combine all ingredients and make into 6 patties. Grill, or pan fry, using a small amount of oil until cooked thoroughly. Serve in buns with favorite condiments.
Judy (in Alaska)
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Re: Sara in FL asked for help in converting grams in baking. I took on the challenge and here are my efforts although I do not place a guarantee on them.

94 gm cake flour=scant 7/8 cup
57 gm sugar=1/4 cup
113gm butter=1/2 cup
75gm sugar=1/3 cup
75gm butter=scant 1/3 cup
140gm cake flour=1 1/4 cup
30gm cocoa powder=1/4 cup
85 gm butter=3/8 cup
50gm sugar=scant 1/4 cup
4gm butter=too small to calculate....less than a teaspoon
120 gm dark chocolate=4ounces
Nana in SE Ohio

Good Morning everybody,
Hopefully some of you can help me with this question. I have bought sugar free chocolate chips at my Super Wal-Mart. I believe they are Hershey brand. I cannot find them now. Has anybody bought them? And if so, where? I use them with a sugar free cake mix to make sugar free chocolate chip cookies. YUM. Thanks for your help.
Marilyn in Ohio

Zucchini Crisps
4 servings.

1/3 cup corn flake crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
dash garlic powder
4 small unpeeled zucchini, cut in 1/2 inch strips
1/4 cup melted butter

Combine crumbs, cheese and seasonings; place in a plastic bag. Dip zucchini strips in butter and shake in the crumbs to coat. Place on a baking sheet; bake 375F for 10 minutes or til crisp.
Karen in Texas
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Fried Okra
6 servings

1/2 cup of cornmeal
1/4 cup of all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
4 cups of tender okra
bacon drippings

Combine dry ingredients in a paper or plastic bag and mix well. Rinse okra and cut into 3/4 inch slices. Shake in a bag to coat with dry ingredients. Heat drippings in skillet and fry okra turning often until browned.
Karen in Texas
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In the May 27th newsletter, Kathy wanted a Swedish Meatball recipe. My recipe calls for cream and is very good if you would want to give it a try. I have also used fat free cream and it came out good.

Bev's Swedish Meatballs

1/2 lb ground veal
1/2 lb ground pork
1 cup soft bread crumbs
1 egg, beaten
1/3 cup light cream
1/3 cup onion, chopped
2 tbsp parsley
1/8 tsp nutmeg
3/4 tsp salt

1 1/4 cup light cream
1/8 tsp nutmeg
1 tbsp butter
1 tbsp flour
1 tsp chicken bouillon granules

Mix egg, 1/3 c cream and stir in crumbs, onion, parsley, salt and nutmeg. Add meat and mix well. Roll into 1” balls. Bake at 350 for 20 min till done.

Sauce: Melt butter, flour, bouillon and nutmeg. Add cream till thick and bubbly. Cook for 2 min more. Drain meatballs and put into sauce.
Barb from Fl.
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This is one of our favorite bean salad recipes. Beans are an excellent and low cost source of protein. You can also add chopped red peppers, if desired and if you have someone who won't eat it without meat, consider adding chopped pepperoni, salami, ham, or cooked, diced chicken.

Italian White Bean Salad

2 cans cannellini or white beans
1/2 cup extra virgin olive oil
2 tablespoons wine vinegar
3 cloves garlic
1 tablespoon fresh basil, minced
1/4 teaspoon dry oregano (or use fresh if available)
pinch of hot red pepper flakes
Salt and pepper to taste
1/4 cup chopped olives, (optional)
1/2 cup chopped cherry tomatoes (optional)

Combine all ingredients (except beans, tomatoes and olives ) in a blender and process for 60 seconds.

Drain beans, leaving 2-3 tablespoons of liquid from can; stir in beans, tomatoes and olives. Transfer to a non-metallic bowl and cover. Marinate, refrigerated for several hours until serving.
Serve at room temperature.
Robbie IN
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