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Aug 14, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   



Everyday Recipes from Our Recipe Family.


Salmon for One, Frozen Slaw with Mango, Cucumber Relish, Pickled Onions, Crabapple Pickles, Corn Muffins, Spiced Peach Jello Salad, Cornbread, Maple Bar Cake and more.


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A lot of our members have asked what software I use for organizing my person recipes. I called Anthony Watson at Mountain Software and asked him for a link where our NancyLanders download the trial version of this program.
Nancy Rogers


I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here


This is for Carol, who in the 8/13 newsletter requested this recipe. I believe this is from a 2012 newsletter, but am not sure of that.
Robbie IN

Applebee's Oriental Chicken Salad Copycat/Clone

Oriental Dressing:
3 T honey
1-1/2 T rice wine vinegar
1/4 c mayonnaise
1 t Grey Poupon Dijon mustard
1/8 t sesame oil

Salad:
1 egg
1/2 c milk
1/2 c flour
1/2 c corn flake crumbs
salt to taste
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 c red cabbage
1 c Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 T sliced almonds
1/3 c chow mein noodles

Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad. In a small, shallow bowl beat egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper.

Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.

Fry each chicken finger for 5 minutes or until coating has darkened to brown. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. Makes 1 dinner-size salad.
Robbie IN
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Have a question, reply or recipe to share?

Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, title of recipe and number of servings. Remember to include your name within the message as well.
everyday_recipes@yahoo.com

For carol in IL. She can follow this link for the copycat recipe whom the lady says tastes EXACTLY like Applebee's if you will allow it--- Dee Dee
http://www.mandysrecipeboxblog.com/2011/05/applebees-oriental-chicken-salad.html


This is in regard to Betty in ME's question about the apple trees that appeared on their land. Birds probably dropped the seeds and the trees grew.

These apples sound like "Crab Apples" as they are known in our part of the country. You probably have seen these tiny whole apples in glass jars in the grocery store. They are usually pickled and/or flavored with a lot of cinnamon and often have red food coloring. The apples are edible and are pretty garnishes for food.
Sue in TN


Wilted Spinach Salad Recipe

2 tablespoons bacon fat
2 tablespoons all purpose flour
1 small onion, minced
1 cup water
1/2 teaspoon powdered mustard
2 tablespoons vinegar
3/4 pound fresh spinach, cleaned, drained and chopped
salt and pepper to taste
crumbled bacon, optional

Melt bacon fat. Stir in flour and onion. Gradually stir in water, mustard, and vinegar. Cook over low heat, stirring constantly, until smooth and thickened. Pour over spinach. Mix well, and season to taste. Sprinkle with crumbled bacon, if desired.
Serves 2.
Lisa TX
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Rhubarb Cream Pie Recipe

1-1/2 c. sugar
3 tbsp. flour
1/2 tsp. ground nutmeg
1 tbsp. butter
2 beaten eggs
3 1/2 c. cut/sliced rhubarb
9" uncooked pie crust

Place rhubarb in crust. Blend sugar, flour, nutmeg and butter. Add the eggs and beat smooth. Pour over rhubarb. Bake at 450 for 10 minutes, then at 350 for 30 minutes.
Lisa TX
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This is one of our favorite dishes and I love that it's so quick to prepare and SO good to eat! You can used a roasted chicken from the deli, but I like to boil a whole chicken, so can use the liquid in this dish, as has a much better flavor than the canned chicken broth.

Chicken Lo Mein Recipe

8 oz. thin spaghetti, broken in thirds
4 cups chicken broth, or half water & half broth
2 tbsp. soy sauce
1 tsp. ground ginger
1/2 tsp. garlic powder
2 cups frozen oriental vegetables
1-1/2 cups cooked shredded chicken
2 tsp. dark oriental sesame oil
2 tbsp. sliced scallions (I use little green onions)

Boil spaghetti in chicken broth, soy sauce, ginger and garlic powder, uncovered, for about 6 minutes, until pasta is limp, stirring occasionally. Stir in frozen veggies;
cover and simmer for about 8 minutes, stirring twice. Stir n chicken and sesame oil. Sprinkle with sliced scallions and serve. Serve with additional soy sauce, if desired.
Judy (in Alaska)
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This is a recipe I concocted when was trying to come up with a dessert to take to a family dinner, and everyone
raved about it. If you like the flavor of maple, you are sure to like this cake.

Maple Bar Cake Recipe

1 yellow cake mix (the kind with no pudding)
1 pkg. (4 serving size) butterscotch instant pudding
4 eggs
1/2 cup cooking oil
1 cup water
1 tsp. maple flavoring
Chopped walnuts (optional)

Beat all ingredients till moistened with electric mixer and then 2 minutes on medium speed. Pour batter into a 15 x 10 inch greased and floured jelly roll pan. Bake 350 for about 25 minutes, or until tests done when insert toothpick in the middle. Cool and put glaze on. Can sprinkle top with chopped walnuts., if desired.

Maple Glaze:
2 cups powdered sugar
4 tbsp. evaporated milk
1 tsp. maple flavoring

Beat together well in small bowl until creamy. Spread over cooled cake.
Judy (in Alaska)
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Nancy Rogers 


Hi Robbie.
In the Jul 26th newsletter, in the recipe:
Foil Packet Southwestern Chicken Dinner, you mention rice and water, but did not specify any amounts. Could you please clarify?

Many thanks, Artemis in NYC


Frozen Slaw with Mango Recipe

1 medium head cabbage
1 carrot
1 mango
1 tsp. salt

Syrup:
2 c. sugar
1 c. vinegar
1 tsp. celery

Cut cabbage; add salt and let stand 1 hour. While cabbage is standing, shred carrot and mango and set aside. Mix together the sugar, vinegar and celery seed; bring to a boil. Let cool until lukewarm. Carefully squeeze out cabbage; add carrot and mango. Pour syrup over all; mix and freeze. May be refrigerated for as long as 2 to 3 weeks without freezing. Also keeps well in refrigerator after thawing.
Makes 6 servings
Linda NM
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This peach salad is so good for the summer months. When my kids come back home from college, it is the first thing they want.
Annie

Spiced Peach Jello Salad Recipe

1 16 ounce can sliced peaches
1/4 cup vinegar
1/2 cup sugar
12 whole cloves
1/8 teaspoon cinnamon
1 3 ounce package peach Jello
3/4 cup cold water

Drain peaches, measuring 3/4 cup syrup. Chop peaches coarsely. Bring syrup, vinegar, sugar and spices slowly to a boil. Add peaches, simmer for 10 minutes. Strain syrup and discard cloves. Add enough peach juice or water to make 1 cup. Dissolve Jello in hot syrup. Add cold water; if I have enough peach syrup, use that and peaches. Cool, then pour into mold. Chill until set.
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Summer Recipes
Marinade Recipes  
Grilling Recipes
Ground Beef Recipes (including hamburgers)
Pork Recipes
Salad Recipes
Easy Cabbage Recipes
Yellow Squash and Zucchini

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Tuna Salad Recipe

1 small can of tuna, flaked
2-3 stalks celery, sliced
2 green onions, sliced
1-1/2 c. to 2 c. grated carrots
1 cup frozen peas, thawed under cold water
Miracle Whip to moisten .

Mix together.

Before serving add:
1 c. chow mien noodles
2 hard boiled eggs (chopped coarsely)
Sharon
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I love cornbread and this recipe is just so GOOD!

Chive Cheese Cornbread Recipe

1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
4 tsp. baking powder
2 eggs
1 cup milk
1/4 cup butter, melted
1 cup shredded Sharp Cheddar cheese
3 tbsp. minced chives

In large bowl, combine cornmeal, flour, baking powder and sugar. In small bowl, whisk together eggs, milk and melted butter. Stir into dry ingredients just until moistened. Gently fold in cheese and chives and pour into greased 9 x 13 inch baking pan. Bake at 400 for 18 minutes until tests done when toothpick comes out clean, and is golden brown. Cut into strips.
Judy (in Alaska)
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For Carol, Here is a link for the Cracker Barrel cornbread recipe you want.
bill, Alb.

Re: I would like the recipe for the Corn Bread that Cracker Barrel serves. Thanking you in advance..
Carol (IL)

RE: Cracker Barrel Old Country Store recipes
Cracker Barrel Old Country Store's Corn Muffins

4 tablespoons sugar
4 tablespoons butter
4 tablespoons liquid non-dairy creamer
4 tablespoons yellow cornmeal
3/4 cup self-rising flour

Add ingredients to bowl in order listed and beat well until it looks like a smooth cake batter. Divide batter between 8 greased cupcake wells and fill the other 4 with water.

Bake at 400 degrees for 16 to 18 minutes, or until tester inserted into centers comes out clean. Let cool a few minutes in pan, and remove with two forks so as not to disturb the water.

This recipe yields 8 muffins exactly like Cracker Barrel Restaurants.

Comments:
Filling the 4 extra wells with water gives the muffins just the right texture.
Source" Click here: Cracker Barrel Old Country Store recipes | Taste of Home Community
Bill, Alb.
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Here’s last night’s Cooking for One experiment which turned out just great!

“Micro” Salmon for One Recipe

1 salmon fillet (8 oz.)
1 med. sized ripe tomato, halved crosswise
1 red-skinned new potato, pierced w/ fork
1 T. extra-virgin olive oil
1 lemon halved
Salt & freshly ground black pepper, to taste
1 T chopped fresh basil, parsley or dill

Place salmon, tomato halves & potato in microwavable dish. Drizzle w/ olive oil & juice of half a lemon. Sprinkle w/salt & pepper & half of basil. Cook, covered 4 min. Sprinkle w/remaining basil & serve immediately w/ unsqueezed lemon half. (NOTE: This recipe was cooked on Hi (full power, 1000 watts) in a carousel microwave oven. Serves 1. 489 cal.

Athena in DE
(Note: My son sends 1 - 2 lb. Alaskan filets from Pike Place Market in Seattle that I cut into 2- 4 portions & freeze. If I don’t have them, I order the individual portions from Vital Choice. com. Frozen fillets cook in the same amount of time as fresh. The Atlantic salmon in supermarkets frequently contains red dye for color.)
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For Carol in IL this is a good recipe to make a salad dressing similar to Applebee's Asian Salad Dressing.

Applebee's Asian Salad Dressing Recipe

1/2 cup honey
1/4 cup rice vinegar
1 cup mayonnaise (not miracle whip)
1 tbsp. Dijon mustard
1/2 tsp sesame seed oil

Whisk well to combine and serve over mixed greens or cole slaw mix with fried chicken strips, slivered almonds or sunflower seeds, almonds, and chow mein noodles or combinations your family likes.
Nana in SE Ohio
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Crabapple Pickles Recipe

4 lbs. tart crabapples
4 cups sugar
2 cups cider vinegar
2 cups water
tied in a cheese cloth bag
2 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground ginger

Wash apples, leave stems on, remove the blossom ends and prick several times to permit the syrup to penetrate apple. Combine sugar, vinegar, water and spice bag Bring to a boil. Add crabapples and cook slowly on medium heat til they are tender. Take off heat. Allow fruit to stand in syrup overnight. Remove the apples and pack into hot clean jars. Remove spice bag from syrup, and boil the syrup to a rolling boil for 2 minutes. Pour that syrup over apples in jar, fill to the top and seal jars.
ENJOY !!!
Judy in Montana
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Green Tomato Relish Recipe

4 quarts green tomatoes
4 green bell peppers
2 red bell peppers
4 large onions
6 cups cider vinegar
1 cup packed brown sugar
1/2 tsp celery seed
1 tsp yellow mustard seed
1 tsp cinnamon
about 8 whole cloves
1/3 cup plain /pickling salt

Grind chop vegetables fine, mix thoroughly with1/3 cup of salt, let stand over night. Drain well, and add vinegar, sugar and spices. Cook slowly for about 2 hours, stir often. If mix seems too dry, add a little vinegar and water. Pour into hot sterilized jars and seal.
ENJOY !!!
Judy in Montana
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Pickled Onions Recipe

2 quarts small white onions
1 cup cider vinegar
1 cup water
1 cup sugar
1 stick cinnamon
1 quart warm water
6 TBSP pickling salt

Peel onions and place in brine made of 1 quart warm water and the 6 TBSP salt.

Let stand 2 hours. Drain and drop into another pot of boiling plain water and gently boil 5 minutes. Drain. Pack into clean, hot jars any size. In a pan heat vinegar, water, sugar and cinnamon to boiling point, boil 5 minutes then remove cinnamon. Fill jars with the boiling syrup and seal.
ENJOY!!!
Judy in Montana
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Cucumber Relish Recipe

4 quarts of medium cucumbers chopped (try to get at a farmers market or homegrown so the rind does
not have the wax the store bought ones have on them if possible).
2 large onions chopped
1/2 cup plain or pickling salt
1 cup sugar
2 cups cider vinegar
1TBSP Celery Seed
1 tbsp yellow Mustard Seed
1 tsp stone ground mustard.

Put cucumbers and onion in a bowl add salt and mix well, allow to stand overnight.

Drain and rinse, add vinegar, sugar and spices. Boil 10 minutes. Fill jars any size and seal.
ENJOY!!!
Judy in Montana
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com 


 


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
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everyday_recipes@yahoo.com  
so they can be shared with others.

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Nancy Rogers 


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