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April 27, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  


April Recipes
Our Message Board (30,00+ recipes)  
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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday
(Mon-Wed-Thurs-Saturday-Sunday)


Sandwich Recipes for Jane
Here are some sandwich recipes for Jane. The second recipe may not work, as I know many won't eat sauerkraut. The third recipe is from a 2007 newsletter and was shared by Lisa Union Bridge MD
Robbie IN

Lasagna in a Bun

8 small hoagie or submarine buns 8" long
1 pound ground beef
1 cup spaghetti sauce
1 teaspoon garlic powder
2 teaspoons Italian seasoning
1slightly beaten egg
1 cup ricotta cheese
1/4 cup parmesan cheese
1 cup mozzarella cheese; shredded, divided

Cut thin slices off tops of buns and reserve tops. Hollow out centers, leaving 1/4" thick shells; discard or save for another use. In a skillet, brown ground beef; drain. Add spaghetti sauce, garlic powder, and Italian seasoning. Cook 4-5 minutes or until heated through. Meanwhile, combine egg, ricotta, Parmesan and half of the mozzarella cheese; mix well. Spoon meat sauce into buns; top with cheese mixture and replace tops . Place on a baking sheet. Cover loosely with foil and bake at 350 for 20-25 minutes or until heated through and the cheese is melted.
Robbie IN


Reubens Baked

8 slices rye or pumpernickel bread
1/2 cup Thousand Island dressing
1 pound deli sliced corned beef
1 (27 ounce) can sauerkraut, well drained
8 long slices (12 ounces total) Swiss cheese

Instructions
Preheat oven to 350 degrees F.

Place 8 slices of bread on 2 baking sheets that have been covered with aluminum foil. Spread dressing evenly over bread. Divide corned beef evenly over 4 slices of bread. Place sauerkraut evenly on remaining 4 pieces of bread. Place a slice of Swiss cheese over each piece of bread and bake 8 to 10 minutes, or until cheese melts and corned beef is hot. Place a sauerkraut half and a corned beef half together and slice in half. Serve immediately.
Robbie IN

Chili Dog Wraps

10 tortillas, hot dog size
10 hot dogs
1 can of chili (16 oz)
2 cups salsa
1 cup shredded cheddar cheese

Heat oven to 350º. Grease 13 x 9 baking dish. Soften tortillas as instructed on package. Place 1 hot dog and 3 Tbsp of chili on each tortilla. Roll up tortilla.

Place seams side up in baking dish. Spoon salsa over tortillas pressing the edges of the tortillas together. Cover with foil and bake 20 minutes. Sprinkle with cheese and bake uncovered for 5 minutes.
Lisa- Union Bridge, MD

All American Cheeseburgers Crock Pot

1 lb. VERY LEAN ground beef, browned and drained
3 T. catsup
2 t. mustard
2 c. pasteurized process cheese spread, cubed (Velveeta)
10 hamburger buns, split

Place ground beef in a slow cooker; add catsup and mustard, mixing well. Top with cubed cheese. Cover and cook on low setting for 3 to 4 hours. Stir beef mixture gently; spoon onto buns. I have also done this in the oven. I placed the ingredients in a casserole dish sprayed with non stick spray, covered it with foil and baked at 350 degrees for 30 - 40 minutes until heated through and cheese was melted. Can also add sliced onions and/ or pickles to the top of each sandwich.
Makes 10 sandwiches.
Robbie IN
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If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
nancyskitchen@suddenlink.net    or
everyday_recipes@yahoo.com  
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers 


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Did you Know
The bold black text links are links to recipes.  The bold black text links below are to instruction manuals that include recipes. All manuals are in pdf format.  The links listed in this newsletter have been checked within the last 24 hours are safe to click.


Pot Roast Recipes
This is for Linda, who in the 4/23 newsletter, requested recipes for Golden Corral pot roast. I have not had their pot roast, so cannot guarantee this will taste the same, but thought I would share it. The second recipe has appeared in the newsletter previously and many have commented that it is the best roast that they have ever had. My notes show that Barbara Al first submitted the recipe in 2007, but I apologize if someone else actually first shared it with the readers. Jane may want to consider both recipes for her family, if it is feasible for her to use a slow cooker or crock pot, while she is at work. They would also be options for weekend meals for her.
Robbie IN

Golden Corral Pot Roast Clone
Serves 6

2 lbs beef roast
4 potatoes, peeled and cut into 1-inch cubes
1-1/2 cups baby carrots
1 large onion, quartered and pulled apart
1 1/2 cups beef broth
1 (1-1/2 oz.) envelope dry vegetable soup mix

Place roast into crockpot misted with non stick cooking spray and surround with vegetables. Combine beef broth and vegetable soup mix, then add to crockpot. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
Robbie IN


To Die for Roast

3 pound beef roast (cheapest, chuck works best)
1 pkg Hidden Valley ranch dressing mix
1 pkg gravy mix
1 pkg Italian dressing mix
1/2 cup water

My method:
Place roast in slow cooker. Mix the 3 pkgs of dry seasonings with the water and pour over the roast. (I do not brown the roast first.) Cook on low 7-9 hours, depending on your cooker. Some of the newer ones cook very hot and may not need that long.

Once mine is done, I carefully remove all the meat to another dish. It has usually pretty well fallen apart by that time. It will be VERY greasy because there is a lot of fat on chuck/cheap roasts, but that is what makes them good. I let it cool, then take all the visible fat off and toss it out, leaving just the lean. I cut the lean into slices, or chunks or shreds, depending on how I am going to serve it. Refrigerate. I then put the liquid from the cooker into a large jar and refrigerate it. ALL of the fat in the gravy will rise to the top and you can just lift it out, leaving a delectably, good gravy. Mix the meat and the gravy together and oh, my gosh is it good! You can use the meat with or without the gravy for various ways of serving it.
Barbara in AL
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Two Minute Mug Brownie Recipe

1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or other mild vegetable oil
2 Tbsp milk, coffee or water
2 Tbsp chopped dark chocolate or chopped pecans (optional)

In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste. Stir in the chopped chocolate or nuts, if you’re using them.

Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.
Adapted from Instructables.com
ENJOY!!!!
Judy in Montana
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Slow Cooker Chicken and Mushrooms Recipe

Ingredients
1 onion minced
6 cloves garlic minced
1 Tbsp. olive oil
1 Tbsp. tomato paste
1 tsp. dried thyme
1 1/2 lbs boneless, skinless chicken breasts trimmed of fat
salt and pepper
1 lb. mushrooms thinly sliced
2 cups chicken broth
2 Tbsp. white wine vinegar
2 Tbsp. quick-cooking tapioca
1/4 cup evaporated milk
1/2 cup Parmesan cheese
1 Tbsp. dried parsley flakes

Instructions
In a microwave-safe bowl, combine the onion, garlic, oil, tomato paste and thyme; cook for 3-4 minutes, stirring every minute, until onions are tender. Pour into slow cooker.

Sprinkle the chicken with salt and pepper. Stir the chicken, mushrooms, broth, vinegar and tapioca into the slow cooker. Cover and cook on LOW for 4-6 hours.

Remove chicken; use two forks and break it into large pieces. (this is optional, I left mine whole). Remove fat from surface of sauce with a large spoon. Place chicken back into the slow cooker. Add the evaporated milk, cheese and parsley.
Salt and pepper to taste and serve over rice or pasta.
ENJOY!!
Judy in Montana
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There have been a number of NancyLanders writing to say they are not getting the newsletter. It is probable that their newsletter is going to the  s p a m folder, again. When a newsletter is sent out by email more than once a week, many email servers immediately think the newsletter is s p a m. There is really nothing I can do from my end. You can call you email provider and tell them that you signed up for the newsletter and expect it get it each day. If you use Facebook you can sign up at
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and get email link from it each day.

Several of our NancyLanders go in and let others know they like the recipes for the day. It does help to click on "Like" or "Share" on the Facebook page when you enjoy one or several recipes for that day. It brings new members to the site and they tend to share their favorite TNT recipes with us.. Your help in this would be appreciated.
Nancy Rogers


Raspberry Dark Chocolate Banana Bread Recipe
Yield: 1 loaf
I love raspberries more than any other fruit, so it was time to add them to banana bread!

Ingredients:
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

Directions:
Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.

In a medium bowl, whisk together the flour, baking soda and salt.

In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.

Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
Since there have been some mixed reviews, we're adding in some tips to help you make this recipe a success (added 9/25/12)

This recipe turns out perfect for us, so here are the details: We bake at sea level in a greased pyrex pan and we bake on the middle rack in a gas oven.

Don't use frozen raspberries or freshly washed raspberries (they will add too much moisture).

If you bake in a dark metal pan or if you are baking at a different altitude or using an electric oven, you may possibly get different results.

Oven temperatures can vary quite a bit, so if you have an oven thermometer that is helpful to see if yours is recording the right temperature.

If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.
Hope those are all helpful tips- don't be afraid to try the recipe- it's so yummy!

Source: RecipeBoy.com
ENJOY!!!
Judy in Montana
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Smothered Chicken Recipe

For the Cream Spinach:
1 large bag of spinach leaves
4 ounces cream cheese
1/4 C shredded parmesan cheese
2 cloves garlic, minced
3 T red onion, minced
2 T olive oil
Salt and pepper to taste

For the Sautéed Mushrooms:
8 ounce package of mushrooms, sliced
1/2 stick butter
2 T olive oil
1/2 C white wine
2 cloves garlic, minced
Salt and pepper to taste

For the Chicken:
4-5 boneless chicken breasts
8-10 slices Mozzarella cheese, cut into 1/8 inch slices
1 T garlic powder
1 T seasoned salt, like Lawry's
1 teaspoon pepper

Preheat the oven to 350 degrees. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes.

Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 T olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it's cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat.

For the mushrooms, melt butter and 2 T olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don't season with salt until they are browned or they will never brown. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out.

Flip the chicken pieces over. Divide the spinach and mushrooms over the top of each breast. Lay two slices of cheese over each piece of chicken. Cook another 12-14 minutes until cheese is brown and chicken is done.
Source: bacon, butter cheese and garlic blog site
ENJOY!!
Judy in Montana
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Pistachio Bar Dessert Recipe
32 servings

36 Oreo Cookies, finely crushed (about 3 cups)
6 Tbsp. butter or margarine, melted
2 pkg. (3.4 oz. each) Jello Pistachio Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
1/2 cup toffee bits

Mix cookie crumbs and butter until blended; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.

Beat pudding mixes and milk in large bowl with whisk 2 min.; spread 1-1/2 cups onto crust. Stir half the Cool Whip into remaining pudding; spread over pudding layer in pan. Cover with remaining Cool Whip. Refrigerate 4 hours or until firm. Sprinkle with toffee bits just before serving.
Source: Kraftrecipes.com
Judy in Montana
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Low Carb Rib Rub Recipe

3/4 cup Granulated Splenda
1/2 cup Chili Powder
1/4 cup Garlic powder
2 Tbls Onion Powder
1 Tbls Black Pepper
2 Tsp Cayenne Pepper
1 Tsp Thyme

Serving Size (1/4 cup)
45 Calories, 1 g Fat, 8 g Carbs, (2.5 Fiber), 1.5 g Protein
Source:http://www.favehealthyrecipes.com
bill, Alb.
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Pancake and Waffle Mixes
Free Pancake Guide Recipes (pdf)   
Pancake Recipes - Nancy's Kitchen


Recipes for Tilapia       

Tilapia with Lemon-Garlic Sauce
serves 4

Ingredients
4 (6-ounce) tilapia fillets $$
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons quick-mixing flour (such as Wondra) ( Almond flour???)
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 tablespoon minced garlic
1/3 cup dry white wine
1/3 cup unsalted chicken stock (such as Swanson)
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice

Preparation
Sprinkle fish with salt and pepper. Place flour in a shallow dish. Dredge both sides of fish in flour; reserve unused flour. Heat a large skillet over medium-high heat. Add 1 tablespoon butter and oil to pan; swirl to coat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove from pan; keep warm. Add reserved flour and garlic to pan; cook 90 seconds or until lightly browned, stirring constantly. Add wine and stock, stirring with a whisk; bring to a boil. Cook 2 minutes or until slightly thickened. Remove pan from heat; stir in remaining 1 tablespoon butter, parsley, and lemon juice.
Serve fish with sauce.
Bill, Alb


Pan Seared Tilapia with Citrus Vinaigrette

Ingredients
Cooking spray
4 (6-ounce) tilapia fillets
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup white wine
2 tablespoons finely chopped shallots
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
4 teaspoons extra virgin olive oil
2 teaspoons sherry vinegar

Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining fillets.

Add white wine to pan; cook 30 seconds or until liquid almost evaporates. Combine shallots and remaining ingredients, stirring well with a whisk; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add shallot mixture to pan; sauté 1 minute or until thoroughly heated, stirring frequently. Place 1 fillet on each of 4 plates; top each serving with about 3 tablespoons sauce.
bill, Alb.


Grilled Tilapia with Smoked Paprika
Serves 4

Ingredients:
1-1/2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) tilapia fillets
Cooking spray

Preparation:
To prepare the fish, heat a large nonstick grill pan over medium-high heat. Combine oil, paprika, garlic powder, 1/2 teaspoon salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Note:
The tilapia can be prepared either in a grill pan on the stove or over the coals on an outdoor grill.
bill, Alb.
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Molten Chocolate Lava CakesNow it's easy to make Molten Chocolate Lava Cakes like those found in the restaurants. Molten chocolate lava cakes are wonderful little cakes filled with warm, oozing chocolate sauce and topped with powdered sugar or whipped cream. Try them!

Chocolate lava cakes are a popular, elegant cousin to a brownie. Though they look like they could be complicated, they are not. With this mix, they are easy. If you can make cupcakes, you can make these lava cakes. It doesn't take special equipment; you can make them in your jumbo muffin pans.
 
Molten Chocolate Lava Cake Mix (makes 6 desserts)

All Baking Mixes


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everyday_recipes@yahoo.com

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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


Paypal: email address is everyday_recipes@yahoo.com