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September 6, 2013  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  



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September 6, 2013  |  Messages and Recipes


I usually do my stuffed cabbage on top of the stove. For Christmas I want to know how to do it in crock pot or electric oven. About 30 rolls.
Thanks, Boots in Chantilly.
Dorothy


Sautéed Mushrooms Trio recipe

ingredients: 

2 tbsp. olive oil 1/2 tsp. sea salt
1 shallot-minced 1/2 tsp. ground black pepper
6 oz. white mushrooms-sliced 3 - 4 springs thyme
6 oz. shitake mushrooms-sliced 1/4 cup red wine
6 oz. cremine mushrooms-sliced

ingredients:  

Heat oil in large skillet over medium heat. Add shallots and sauté 3 to 4 minutes until shiny. Add mushrooms and cook for 5-6 minutes until released liquid. Season salt, pepper and leaves from springs on thyme. Remove pan from heat. Add wine. Return to medium heat be careful. Cook 3-4 minutes
Francine

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Roasted Red Pepper Sauce recipe
Makes 8 servings:

ingredients:  

1/4 cup roasted red peppers
1 Tbl extra virgin olive oil
1 tsp fresh lemon juice
1/4 cup fresh avocado

instructions:

Blend all of the ingredients until smooth. Season with salt and pepper. Serve.
bill, Alb.

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I need some tried and tested recipes for after school snacks.  My children have been with their dad and he thought junk food was fine to feed them.  I prefer more healthy snacks.  Can someone help me with ideas.
Jane Ellen


Crab Cake recipe
Makes 8 three-inch cakes

ingredients: 

1 cup lump crab meat1 egg, beaten
2 tsp Dijon mustard
1 Tbl fresh lemon juice
2 tsp Old Bay seasoning
2 Tbl parsley, chopped
1.5 Tbl coconut flour
2 Tbl coconut oil

instructions:

Gently pick through the crab to make sure there are no shells or cartilage in the meat, and add to a small bowl.
In another small bowl, combine the egg, lemon juice, and dijon mustard, mixing until smooth. In a third bowl, combine the Old Bay, parsley, and coconut flour, mixing thoroughly.

Gently add the egg mixture to the crab, folding until combined. Then add the dry ingredients to the crab mixture and gently mix in. Try not to break up/shred the pieces of crab too much.

Heat the coconut oil over medium heat in a nonstick sauté pan. Form 8 small cakes and place carefully in the hot oil. Cook for about 2-3 minutes per side or until golden brown.
Remove from the pan to a plate lined with paper towels. Sprinkle with kosher salt, squeeze half a fresh lemon over them and serve with Roasted Red Pepper Sauce.
bill, Alb.

nutrition:

Approx nutrition info per cake:
65 calories, 4g fat, .4g net carbs, 6g protein
Approx nutrition info per serving of sauce: 30 calories, 3g fat, .7g net carbs, 0g protein

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Olive Oil Mayonnaise recipe
Makes: 1-1/2 cups

ingredients: 

1 large egg
2 tablespoons lemon juice (Bottled is best.)
1/4 cup plus 1 cup light-tasting olive oil (not extra-virgin!)
1/2 teaspoon dry mustard
1/2 teaspoon salt

instructions:

Note: No EVOO here! Cheap olive oil is best for
mayo – and bottled lemon juice is better than
fresh because of its reliable acid content.

IDEAS:
Use cider vinegar instead of lemon juice for a new twist.
Stir in a few chopped, pickled jalapeno's slices for a kick of heat.
Use lime juice rather than lemon.

Bring all of your ingredients to room temperature. (IMPORTANT)

In a blender or food processor, break the egg and add the lemon juice. Put the lid on your appliance and allow the egg and lemon juice to come to room temperature together, at least 30 minutes and up to 2 hours.

When the egg and lemon juice are room temp, add the mustard, salt, and 1/4 cup oil to the blender.

Blend on medium until the ingredients are combined. Now the exciting part begins. Your mission is to incorporate the remaining 1 cup oil by pouring very, very slowly. You want the skinniest drizzle you can manage; this should take about 2 to 3 minutes.

If you're using a blender, you'll hear the pitch change as the liquid begins to form the emulsion. Eventually, the substance inside the blender will resemble traditional mayonnaise, only far more beautiful. Continue to drizzle. Slowly ......
When all of the oil is incorporated.

Transfer the mayo to a container with a lid. Your mayo expires, on the day your eggs expire. Refrigerate.

Notes:
The blender version is fluffier and thicker. The food processor version is thinner, but still creamy. Both versions will get thicker as they chill in the fridge. If you suffer a mayo “fail,” (poured too fast) don't despair!
It can be used for salad dressing, and it will also firm up a bit when cooled.

Lemony, light, silky, and luxurious, this mayo makes just about everything better. Indulge with a dollop on grilled meat, transform it into creamy salad dressing in a flash, or stir it into a can of tuna for instant salad. Mix up a batch every week in the blender or food processor to rediscover creamy salads and sauces.
Bill, Alb

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The Search Box is Back
The past several days have been spent trying to speed up the loading of this page.  Many have asked for the search box to return to the page. 
Nancy Rogers



 



Italian Sausage W/Red Beans And Rice recipe
4 Servings

ingredients: 

4 Mild Italian Sausage, Remove Casing
1 (14.5 oz can) Italian Diced Tomatoes
2 (15 oz cans) Red Beans, Wash & Drain
Olive Oil
1 cup Water
Salt, To Taste
2 cups Cooked Rice

instructions:

Remove casing from Italian sausage and slice into 1/2" pieces. Brown in preheated olive oil on med-high heat (do not drain oil). After browned, add can of diced tomatoes, red beans and water. Salt to taste. Reduce heat to med-low and cook approximately 30 minutes, stirring occasionally.
Serve over cooked rice.
Denise in the Villages, FL

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Mr. Food


Cabbage Salad with Poppy Seed Dressing recipe

ingredients: 

3 med. sized cabbages (finely grated)
1 pkg. toasted slivered almonds
1 box sliced strawberries

Dressing
1-1/2 c. granulated sugar
2 tsp. dry yellow mustard
2/3 c. apple cider vinegar
3 tbsp. onion juice or puree
2 tsp. salt
2 c. Wesson oil
3 tbsp. poppy seeds

instructions:

Dissolve sugar, vinegar, mustard, salt, onion, poppy seeds. Add oil after sugar is dissolved. Add dressing to cabbage with almonds and strawberries. Soak the cabbage in cold water. Drain well. Put in plastic bag and refrigerate overnight. Toss salad and add poppy seed dressing which has been refrigerated a few days.
Karen in TX

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Mama's Cabbage recipe

ingredients: 

1/2 head cabbage, coarsely chopped
3 tbsp. butter
1 tbsp. flour
Salt and pepper

instructions:

Boil cabbage until tender. Drain well. Add butter, heat until melted. Sprinkle with flour, salt and pepper to taste. Mix well.
Karen in TX

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Chess Cake recipe

ingredients: 

1 egg, well beaten
1 stick butter, melted
1 box yellow cake mix with pudding

instructions:

Melt butter (not too hot). Add egg and cake mix, make a dough and pat into oblong baking dish.

Then mix:
1 box 10X powdered sugar
1 (8 oz.) pkg. cream cheese
2 well beaten eggs
1/2 tsp. vanilla or fresh lemon juice

Pour this mixture over dough; bake at 325 degrees F. for 35 to 40 minutes or until golden brown. Don't overcook (mixture will be soft when done). Let cool. Cut into small pieces. Freeze well.
Lisa

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Lemon Pineapple Cake recipe

ingredients: 

1 box lemon cake mix
1 box lemon instant pudding
3/4 c. vegetable oil
10 oz. lemon-lime soda
6 eggs
1 1/2 c. sugar
1 sm. can crushed pineapple
1 stick of butter
1 sm. pkg. shredded coconut

instructions:

Combine cake mix, pudding mix, oil, lemon-lime soda and 4 eggs in a bowl mixing well. Pour into a greased and floured 9 by 13 inch cake pan. Bake at 350 degrees for one hour or until golden brown.

Glaze
Combine sugar, pineapple, and butter in saucepan. Beat remaining 2 eggs in small bowl. Add to pineapple mixture. Cook until thickened stirring constantly and cool. Pour glaze over cake and sprinkle with coconut.
Lisa

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Peach Cake recipe

ingredients: 

1 pkg. lemon pudding recipe cake mix
1 (1 lb. 5 oz.) can peach pie filling
3 eggs

Topping
1/2 c. flour
1/2 c. sugar
1/4 c. margarine
1/2 c. nuts

instructions:

Mix cake mix, pie filling, and eggs. Beat until peaches are in small pieces. Spread in greased and floured 9 x 13 inch pan. Mix Topping ingredients and sprinkle on top of batter. Bake at 350 degrees for 40 to 45 minutes until center springs back when touched lightly.
Lisa

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Bread Mixes and More


How to Make Super Easy Barbecue Ribs recipes

Occasionally, I would get a hankering for ribs. Then I would go to town, stop at a BBQ house and order them. Or go without. I would never make them. But I plan on making them this weekend.

My daughter, Debbie, started me on this. She’s a heck of cook and baker. We were over to her house and she went out on the deck and came back with a big plate of barbecue ribs. When I asked her how she made them, she showed me a super easy way.

She cooked them in a Dutch oven set on the grill and slow cooked for about 90 minutes. But it really doesn’t matter where you cook them in as long as it’s slow. A crock pot works well. You can use the side burner on your grill.

The slow cooking will make them tender, the meat will slide from the bones, and your barbecue sauce will flavor them. Give them a try this weekend.

Here’s the recipe.

ingredients:  

3 to 4 pounds pork spare ribs
1 large sweet onion or two smaller ones, sliced
1 1/2 cups of your favorite barbecue sauce

instructions:

Trim most of the fat from the ribs. Place a layer of ribs in the bottom of a Dutch oven or other heavy pan that you can use on the grill. Place a layer of sliced onions over the ribs. Repeat the process with the remaining onions and meat. Pour the barbecue sauce over the meat and onions.

Cover with a tight lid and cook for 90 minutes or until the meat is tender and slides easily from the bones.
Dennis at Prepared Pantry     
 
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New
Zucchini Guide and Cookbook from Dennis at the Prepared Pantry. Click Here


Nancy's Kitchen has a lot of recipes that use buttermilk. You may want to look at them as well.

Buttermilk Recipes
http://www.nancyskitchen.com/buttermilk-recipes/index.htm
Nancy Rogers


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