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May 13, 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

Online Recipes for May

Recipes for May 2 (More fish and cornbread recipes) 
Recipes for May 4 (Salmon)
Recipes for May 5 (Upside Down Cake)
Recipes for May 6 (Potato Recipes - Recipes for 2  
Recipes for May 7 (Bisquick Main dishes)
Recipes for May 9 (Spaghetti Recipes)
Recipes for May 10 (Household Tips)
Recipes for May 11 (Uses for Baking Soda)


If you are looking for a new way to prepare chicken, consider this recipe. Serve over rice with a green salad for a complete meal.
Robbie IN

Coconut Curry Chicken

1 bunch green onions, thinly sliced, about 8 to 10 scallions/green onions
1 tablespoons butter
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup all-purpose flour
1 1/2 cups chicken broth
3/4 cup cream of coconut
2 to 3 teaspoons curry powder
1/2 cup milk or half-and-half
4 to 6 chicken breast halves
Salt and pepper
2 tablespoons olive oil
Fresh chopped parsley or thinly sliced green onions, for garnish

In a medium saucepan, melt the butter with 2 tablespoons olive oil over medium heat. Add
onion and garlic; sauté for about 2 minutes. Stir in the flour until well blended. Stir in chicken
broth and cream of coconut; stir to blend.

Add the curry powder. Continue cooking until thickened and bubbly; set aside.

In a large skillet over medium-high heat, cook chicken in 2 tablespoons of olive oil until chicken
is browned on both sides, about 4 to 6 minutes. Pour off any excess oil. Add the sauce mixture
and bring to a simmer. Reduce heat to low, cover, and cook for about 10 minutes, or until
chicken is cooked through.

Stir in the milk and heat through. Sprinkle with chopped parsley or more sliced green onion.
Serves 4.
Robbie IN
Click Here to Print this Recipe


Robbie in IN, I make fish tacos several ways, but not the same as yours, & not with baked
instead of sauteed fish, so you can bet we will try them ! Thanks. Marilyn in FL

Jean Cecil VA/FL, courgettes may be zucchini. I know aubergine is eggplant. Got a
French/English dictionary? Might work.
Marilyn in FL


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A lot of you have come by our message board to check it out. Starting the 1st of June I will pay
to remove the ads. The site has a lot of ads but there is an option to pay to remove them. I will begin removing them the first of June.
Click Here to view all the recipes on our message board.

Some Recipes Added the last couple of days.
Hungarian Pork Stew
Velvet Crumb Cake
Chili Pepper Casserole
Crock Pot Pinto Beans
Crock Pot Chicken Chow Mein
Crock Pot Black Eyed Peas
Creamed Tuna  


My Daughter made this for my Mother's day dinner. It was better than the cheesy potato
casserole, and I love cheesy potato casserole. Even if you don't care for cauliflower. Give it a try.

This is Absolutely Delicious!!!

Loaded Cauliflower Casserole
Great for Low Carbers

2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Preheat oven to 350 degrees. Steam cauliflower florets until tender. While cauliflower steams,
cream together 6 oz of the shredded cheddar, 6 oz of the Monterrey Jack, cream cheese, and
heavy cream.

Stir in sliced green onions, chopped bacon, and garlic. Set aside. Drain any liquid from steamed
cauliflower and add to cheese mixture.

Stir cauliflower and cheese mixture together. Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.

Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is
brown and bubbly.
Enjoy!
Source: http://www.louanneskitchen.com/2010/06/loaded-cauliflower-casserole.html
Theresa in Mi

Comment
The pictures of this on louanneskitchen.com make this dish look so good. I can almost taste it by
looking at the pictures of it.
Nancy Rogers
Click Here to Print this Recipe


Loaded Mashed Potato Casserole

5 1/2 cups mashed potatoes (about 4 pounds uncooked)
1/2 cup milk
1 package (8 ounces) regular or low-fat cream cheese, softened
1 cup regular or low-fat sour cream
2 teaspoons McCormick® Parsley Flakes
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Ground Nutmeg
3/4 cup shredded Cheddar cheese
12 slices bacon, crispy cooked and crumbled (about 1/2 cup)

Preheat oven to 350°F. Place all ingredients, except cheese and bacon, in large bowl. Beat with
electric mixer on medium-high speed until potatoes are smooth and creamy.

Spoon mixture into lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you
prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover.

Bake 30 minutes or until heated through.
Bren in North Louisiana
Click Here to Print this Recipe


This may be the recipe grannym IL requested in the 5/9 newsletter. It does not have marshmallows in it, as do most Mississippi Mud Bar/Cake recipes do, but I think you could
easily use marshmallow cream between the layers. I have not made this recipe. It was given to
me by a friend and I have seen it posted on various recipe sites.
Robbie IN

Ultimate Chocolate Brownie Cake

1 (2 layer size) chocolate cake mix or flavor of your choice
1 Family size brownie mix- usually baked in 9 X 13 pan
2 cans chocolate frosting or flavor of your choice
1 12 ounce package semi sweet chocolate chips- Can also use other flavor of chips or your
favorite chopped up candy bars.
1/2 cup toasted pecans - optional

Make the chocolate cake according to the package directions. Pour batter evenly into two lightly
greased 8 inch round pans and bake at 350 degrees for 32-37 minutes. Cake is done when
toothpick inserted in center comes out clean. Cool in pan for 10 minutes before transferring to a
rack to cool completely.

Make the brownie mix according to the package directions. Pour entire brownie batter into one
greased pan the exact size you used to bake the cake. Bake the brownie at 350 degrees for
25-27 minutes. Watch closely; do not over bake, but it should not be doughy in the center. Cool
in pan for 15 minutes before transferring to a rack to completely cool. May need to use a
spatula to remove from pan in one piece. Can also line pan with greased foil and lift out of pan
using edges of foil.

To Assemble
On serving plate or cake plate, place 1 baked cake layer. Frost top of cake with 1/3 of one of the

cans of frosting. Sprinkle a handful of the chips and pecans on top. Carefully place the brownie
layer on top of the frosted cake layer. Frost top of brownie layer with 1/3 of one of the
containers of frosting, then sprinkle a handful of chips and pecans on top. Place the remaining
cake layer on top of the brownie layer and frost with 1/3 of one container of frosting. Use the
second can of frosting to cover sides and add to the top layer. Sprinkle remaining chips on top
and gently press in to the sides of the assembled cake, making sure to evenly distribute.
Robbie IN
Click Here to Print this Recipe


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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.)


Hi, I am hoping someone out there can help me. I am looking for a cake frosting recipe. When I
was growing up,( Now 44 yo.) we used to make a frosting that was out of this world. It was not
a butter cream made with crisco, nor a whipped type like marshmallows. It also was not one
made with confectioners and milk and extract. From what I can remember, it was a frosting that
you started out on the stove with melted butter. I remember that you had to be careful to mix
all the ingds. in at the right time. If not the mixture would "break". When the frosting was done, it was like ice cream. It needed to be refridged. But OHHH so GOOD! Any help anyone can give me would be great!
Thanks, Terry, Hilton, NY


Hi Nancy,
I have Vista 7 so I don’t know if this makes a difference or not but I do not print out your
recipes t
hat I want, I save them in sub-folders in My Documents. When you get to the final
“print” page, instead of printing, I cancel print and go to the toolbar and select “tools” and then
“save as”. I save it in My Documents in the folder where I want it. I only have to print it out if
I need to use it for reference when I am ready to prepare the recipe.
Love your newsletter, Mary Ann


Sesame Chicken for Slow Cooker

1-1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Put chicken into crock pot. Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over
chicken. Cook on low for 3-4 hours or on high 1-1/2 to 2-1/2 hours, or just until chicken is cooked
through. Remove chicken from crock pot, leave sauce.

Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on
low or serve. Sprinkle with sesame seeds and serve over rice.
Bren in North Louisiana
Click Here to Print this Recipe


The Finger Test to Check the Doneness of Meat without a therometer

Method:
NOTE: This method is faster than even an instant read therometer, and no hole means no juices
running out. Even if you use a therometer, judge the meat this way first, so you get to know the
feel you are looking for. Experiment with a cheaper cut of meat at first?

NOTE: Notice the finger is pushing gently about 1/2 inch or so from the fold on the thumb.
RAW MEAT: Open the palm of your hand. Relax the hand. Take the index finger of your other
hand and push on the fleshy area between the thumb and the base of the palm. Make sure your
hand is relaxed. This is what raw meat feels like. (Check this out the next time you have a raw
steak to cook.)

WELL DONE MEAT: Now gently press the tip of your pinky and your thumb together. Again feel
the fleshy area below the thumb. It should feel quite firm. This is what well done meat feels like
when you press on it. (Check this out the next time you overcook a piece of meat.)

MEDIUM DONE MEAT: Press the tip of your ring finger and your thumb together. The flesh
beneath the thumb should give a little more. This is what meat cooked to a medium doneness
feels like.

MEDIUM RARE: Gently press the tip of your middle finger to the tip of your thumb. This is
medium rare.

Press the tip of your index finger to the tip of your thumb. The fleshy area below the thumb
should give quite a bit. This is what meat cooked to rare feels like. Open up your palm again
and compare RAW to RARE.
bill, Alb.

For Photos showing this method, goto:The Finger Test to Check the Doneness of Meat | Simply
Recipes
http://www.simplyrecipes.com


Ranch Pasta Salad

16 oz Macaroni- your choice (I prefer medium sized shells)
1 bottle Ranch Dressing
1 Package REAL Bacon Pieces (Or crispy fry ya some)
1-2 cucumbers, diced
5-6 baby carrots, diced
1 green pepper, diced
1 small onion, diced
May also add broccoli, cauliflower, tomatoes, frozen peas, etc...all diced to bite size pieces

Boil macaroni until tender, drain. Cool under running cold water. Drain well. Add all ingredients. Mix well. Chill. Keep refrigerated.
Bren in North Louisiana
Click Here to Print this Recipe


Scrumptious Salisbury Steak in Mushroom Gravy

"A classic Salisbury steak in beef and mushroom gravy. This simple, hearty dish will remind you
of Sunday dinners at grandma's house. The recipe makes plenty of gravy, so serve with mashed
potatoes or buttered noodles.

1 pound ground beef
1 egg
3 tablespoons crushed buttery round
cracker crumbs
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
2 (4 ounce) cans sliced mushrooms with juice
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
3 cubes beef bouillon

In a medium bowl, mix together the ground beef, egg, cracker crumbs, onion, salt, pepper and
poultry seasoning using your hands. Shape into 6 patties about 1 inch thick.

Fry the patties in a large skillet over medium-high heat for 3 to 4 minutes per side, or until
browned. Drain off grease, and remove patties to a platter; keep warm.

Melt the butter in the same skillet, and add the mushrooms. Cook and stir for about 2 minutes.
Sprinkle the flour over, and mix in until blended. Stir in the milk and beef bouillon. Cook and stir
over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook
over low heat, uncovered, for 10 minutes, stirring occasionally
Bill, Alb
Click here to Print this Recipe


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


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