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May 13, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

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Robbie's Black Bean Recipes
Here are some of our favorite recipes using black beans. I think the first recipe is form the Pillsbury site and the second from Dennis at The Prepared Pantry.
Robbie IN

Black Bean Mexican Pizza Recipe

1 (10 oz.) can Pillsbury refrigerated all-ready pizza crust or make your own crust
1 (15 oz.) can black beans, drained and rinsed
3 tbsp. olive oil
2 tbsp. chopped cilantro or parsley
1 tsp. ground cumin
1 tsp. hot red pepper sauce
1/2 tsp. minced garlic
4 oz. (1 c.) shredded Monterey Jack cheese
4 oz. (1 c.) shredded Cheddar cheese
1 (2 1/4 oz.) can sliced ripe olives, drained
1/2 c. diced red bell peppers
1/4 c. sliced scallions
1/2 c. sour cream
1/4 c. green taco sauce or taco sauce
1 c. thick and chunky salsa

Heat oven to 425 degrees. Lightly grease a 12-inch pizza pan or a 9x12 inch baking dish. Unroll dough and place in greased pan. Starting at center, press dough with hands to cover pan. Bake for 7 to 10 minutes.

Meanwhile, in a food processor fitted with the metal blade, combine beans, oil, cilantro, cumin, hot red pepper sauce, and garlic. Process until smooth, frequently scraping down sides of work bowl. (Bean mixture can be mashed with fork or potato masher, but will not be as smooth.)

Spread bean mixture over partially baked crust. Sprinkle with cheeses. Arrange olives, bell peppers, and scallions over top. Bake at 425 degrees for an additional 7 to 12 minutes, or until crust is deep golden brown.

In a small bowl, combine sour cream and taco sauce, blend well. Serve pizza with sour cream mixture and salsa. Makes 6 to 8 servings. Bobali ready-made pizza crust works well.
Robbie IN
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Barbecued Black Beans Jill’s Recipe

A friend came in the store raving about the barbecued beans that his neighbor brought to the Fourth of July party. “Everyone was asking for the recipe.”

His neighbor turned out to be Jill Kienlen who comes into our store every week. So we asked Jill for the recipe. She generously complied.

Careful with the peppers! This is a great barbecued bean recipe. But Jill will tell you it is scorching hot. We cut the peppers by 2/3’s and it was hot enough for our tastes.

We make a ton of food in our test kitchen most of which gets tossed or taken home at the end of the day. These beans were completely devoured.

Baker’s note: The grocery store in our little town didn’t have salt pork. We just used extra bacon and the recipe was fine.
We recommend this recipe.

8 slices salt pork, cut into two-inch pieces
4 slices thick bacon, cut into two-inch pieces
10 ounces cooked chorizo sausage
2 medium Anaheim peppers, seeded and chopped
2 poblano peppers, seeded and chopped
3 jalapeno peppers, seeded and chopped
1 large onion, chopped
5 garlic cloves, minced
3 15-ounce cans of black beans, rinsed and drained
3/4 cup beef broth
3/4 cup ketchup
3/4 cup molasses
1/3 cup dark rum (you can substitute imitation rum or broth)
1/4 cup prepared yellow mustard (not Dijon)
4 tablespoons packed brown sugar
3 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1/2 teaspoon ground ginger
Tabasco sauce (optional)

In a large heavy pot, cook the salt pork and bacon over medium heat for 10 to 12 minutes or until brown and crisp. Remove the cooked bacon and pork and place them on paper towels to drain.

Add the sausage, Anaheim peppers, pablano peppers, jalapenos, onion, and garlic to the bacon drippings in the pot.

Cook until the sausage is browned and the onion is tender. Drain off one-half of the fat drippings.

Stir in the cooked bacon and salt pork, black beans, beef broth, ketchup, molasses, rum, yellow mustard, brown sugar, Worcestershire sauce, dry mustard, and ginger.

Bring the mixture to a boil; reduce heat. Simmer uncovered for about 50 minutes or until the mixture is to your desired consistency.

Let the beans stand for 10 minutes before serving. If desired, serve Tabasco sauce with the beans. Refrigerated leftovers will become more intense. Use caution.
Dennis The Prepared Pantry
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Nana's Chicken Dish Recipe
This makes a nice dish for a ladies' luncheon or a potluck meal.

3 cups shredded cooked chicken. (can use a rotisserie chicken from the grocery)
1/2 cup diced celery
2 tablespoons diced onion
1 bell pepper, diced, adjust amount as to how well you like it as a whole pepper may be overpowering
1 can cream of chicken soup, undiluted
1/2 cup mayonnaise
salt and pepper but salt can be omitted because the soup is salty

Combine all and spread in a buttered 9x13 baking dish
Sprinkle with a cup of shredded cheese. The recipe says sharp cheddar but I like a white cheese such as Monterey Jack better.
Use your preference. Cover with 2 cups crushed potato chips which is another reason to hold the salt in the meat mixture.
Bake at 350 degrees for 30 minutes.
Nana in SE Ohio"
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For Barb from Fl.
If you're a native or if you've lived here long enough you'll know or know of Bob Morris, who was a columnist for the Orlando Sentinel & now writes fiction books; he passed this recipe on. It's not Costa Rican, it's Cuban, but maybe you can make & enjoy it while you hunt up one from Costa Rica.

Cuban Black Beans Recipe

12 to 16 oz. dry black beans, sorted, rinsed, & soaked overnite in a crockery bowl
2 tsp. epazote`
1/4 c. + 2 tsp. olive oil, divided
1 small tomato
1 bay leaf
2 medium onions,1 cut in half, root end reserved, & 1 1/2 chopped, divided
1 1/2 green bell pepper, the half left in one piece & the whole one seeded & chopped, divided
5 tsp. minced garlic, divided
1 tsp. EACH dried oregano & salt
1/2 tsp. EACH cumin, red Tobasco & Tobasco Green
2 T. red wine vinegar
1 T. cuban cooking wine, Molinera brand preferred but hard to get
1 T. dry sherry
Chopped fresh onion & hot pepper vinegar & white rice

Drain beans, add fresh water to cover by at least 1 1/2"; bring to a boil & add epazote, the 2 tsp. oil, tomato, bay leaf, root end of onion, half bell pepper left in 1 piece, & 2 tsp. garlic. Skim foam, cover, turn to Medium-Low, & cook till beans are tender, 1 to 1 1/2 hours. Then remove bay leaf, tomato,
pepper half, & the root end of onion if it has not fallen apart.
Near end of bean cooking time, make a 10" skillet, heat the 1/4 c. oil. Add chopped onion & chopped bell pepper, & cook on Medium heat till onion is transparent, then add 3 tsp. garlic, oregano, salt, cumin, both Tobascos, vinegar, & both wines. Cook 2 minutes more.

Add to finished beans & simmer 30 minutes more. When ready to serve, taste & adjust Tobascos & cooking wine if needed.
Serve with rice, chopped fresh onion, & pepper vinegar. Serves 4 to 8. Thanks to Clarita Garcia of Orlando, & to Bob Morris who passed it on....We like plain jasmine rice best with this.
My husband loves cornbread with this too, I like Cuban bread best..all good. We just lightened the fats a little & upped the seasonings a bit with the hot pepper vinegar on top.
Marilyn in FL
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I have never fallen out of my bed in the 70 years I have been alive.  Don't know why I did this time.  I may had a coughing spell..  It appears to be allergies brought on by all the rain we have had here in Lubbock.  I suspect I woke up coughing, lost my balance and fell against my end table by the bed.  I hit my head, fell on my right side and somehow wrapped my big toe around the bookcase.  Although my right side is bruised up, I have a couple of gashes in my head and my toe hurts, I am lucky nothing was broken.  I still have my cough and it hits to cough a lot, I am better. It is probable that my toe has turned into an infection (cellulitis) and will need another round at the Lubbock Wound Center. 

A few years I got an infection in my total knee replacement.  Now anything I bump or hit on the leg or foot, cellulitis happens and back to the Wound Center for another round of antibiotics. Usually it is a couple of years between.  This time it has only been a few months. I was very lucky to not to have more damage.  Ditto did his trained job when I fell.  He brought me my cell phone. I first taught Siggy and Ditto took over the job after Siggy died.  Both Little One and Ditto are my faithful friends.  Just wish they wouldn't lick my toe when it is sticking out from under the covers.

I am still working on thank you notes.  I do appreciate all the contributions and submissions to the web site.  It will keep the site online.

Slow Cooker Beef Stroganoff Recipe
from the 50's-60's the good stuff time!!!

1lb round top steak, trimmed and cut into 1/4-inch thick slices
1 cup chopped onion
2 tablespoons fresh parsley
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
8oz sliced mushrooms (about 2 cups)
2 teaspoons Worcestershire sauce
3 cloves garlic, minced
1/3 cup flour
1 cup beef broth
2 tablespoons cream cheese
8oz sour cream

Place steak, onion, parsley, Dijon mustard, salt, dried dill, black pepper, sliced mushrooms, and garlic into the slow cooker. Stir well. In a small bowl combine flour, Worcestershire sauce, and broth, whisking until well blended.

Add broth mixture to slow cooker, then stir well.
Cover with lid and cook on high heat for 1 hour, then reduce the heat to low and cook for another 7 to 8 hours or until steak is tender.

Before serving, stir in the cream cheese, and cook covered on high for another 10 minutes.

Stir in the sour cream, then serve over rice or egg noodles. Garnish with fresh dill or parsley
(makes 4 servings)
from: 12 tomatoes
ENJOY !!!!
Judy in Montana
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Linda's Hot Dog Recipes
Hot Dog and Beans Casserole Recipe

1 28 ounce baked beans I like Bush's Baked Beans)
8 oz. can crushed pineapple, drained
2 Tbsp. molasses
1/4 c. brown sugar
1/8 tsp. cinnamon
dash of cloves
2 tsp. dry mustard
1 package hot dogs

Mix all together, except hot dogs; put buttered franks (whole or halves) scattered over the top. Bake at 325° until bubbly.
Linda NM

Sauerkraut and Hot Dogs Recipe

1 package (8-10) hot dogs
1 can cream of mushroom soup
1/2 c. mayonnaise
1 Tbsp. caraway seed
1 (1 lb.) can sauerkraut, drained
4 c. sliced cooked potatoes
1/2 c. buttered bread crumbs
1/4 Tbsp. paprika

Reserve 4 hot dogs. Slice the remaining ones 1/4-inch thick. Mix. Mix soup and mayonnaise. Combine half the soup with the sliced hot dogs, caraway seed and sauerkraut. Spread in a large baking dish. Stir remaining soup mixture into potato slices. Spread over kraut mixture. Combine buttered crumbs and paprika; sprinkle over potatoes. Cut the reserved franks in half and press into top of casserole. Bake at 350° for about 45 minutes.
Linda NM

Linda's Hot Dog and Corn Casserole Recipe

butter or margarine
3 Tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. white pepper
1 1/2 c. hot milk
2 1/4 c. cooked fresh or canned whole kernel corn, drained
3 eggs, beaten
1/4 c. fine dry bread crumbs
3/4 lb. frankfurters
chopped parsley

Heat 3 tablespoons butter and stir in flour. Blend thoroughly and add salt and pepper. Gradually stir in hot milk. Cook sauce until thick and smooth, stirring. Remove from heat and add corn. Slowly stir in beaten eggs. Pour mixture into 1 1/2-quart casserole dish. Top with bread crumbs and dot with 2 tablespoons butter. Bake in a preheated moderate 350° oven for 45 minutes. About 15 minutes before dish is done, score hot dogs. Arrange on top. Finish baking. Sprinkle with parsley.
Makes 6 servings.
Linda NM
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Lisa's Marinated Potato Salad Recipe

2 lb. small red/white potatoes
1/2 c. Italian dressing
1/4 c. black olives, sliced
1/4 c. snipped parsley
1/2 small purple onion
1/2 medium green pepper

Cook potatoes whole. Cool. Slice and leave skin on. Pour dressing over potatoes. Mix lightly. Add other ingredients. Mix again. Marinate several hours,
Serves 4 to 5.
Lisa TX
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Marinated Cucumbers and Onions Recipe

2 medium cucumber
2 large onion
1/2 c. vinegar
1/2 c. water
1/2 tsp. salt
1 tsp. sugar

Slice in bowl the cucumber and onion. Combine vinegar, water, salt and sugar. Pour over the sliced cucumber and onion. Let set 1 to 2 hours or longer to blend flavors.
Makes 4 servings

Bread Mixes from The Prepared Pantry

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Links have been checked today to make sure they are safe to click. If you see something that interests you please click through and enjoy the food related information.  

I am searching for a recipe that has cauliflower, onions, and sliced carrots. It is marinated spicy and is often found in BBQ places here in Texas. Does someone have a tried and tested recipes.

This wonderful main dish can be ready to serve in about 30 minutes. It is sure to please the heartiest of appetites.

Cheeseburger Rice Recipe

1 lb. lean ground beef
1 medium onion, chopped
2 cups water
2/3 cup Ketchup
2 tbsp. prepared mustard
1/2 tsp. salt - I just add to taste
1/8 tsp. pepper
2 cups Minute Rice, uncooked
4 oz. sliced Cheddar cheese

Brown meat and onion till meat is no longer pink. Stir in all but rice and cheese; bring to a boil. Stir in rice; cover. Remove from heat and let stand 5 minutes. Fluff with fork, Top with cheese slices; cover. Let stand 3 minutes, or until cheese melts.
Serves 4.
Judy (in Alaska)
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This is wonderfully seasoned crispy-baked chicken.
Measure stuffing after crushing.

Parmesan Baked Chicken Recipe

16 chicken pieces
1-1/3 cups crushed herb seasoned stuffing
1/2 cup shredded Parmesan cheese
1/4 tsp. garlic powder
1 tsp. seasoning salt
1/8 tsp. seasoned pepper
3/4 cup butter, melted

Put crushed stuffing in pie pan. Add cheese and dry seasoning. Put melted butter in shallow pan. Dip chicken pieces in butter and then roll in crumb mixture to coat well.
Arrange chicken in large shallow pan, lined with foil. Drizzle with remaining butter.
Bake at 350 for 1 hour uncovered.
Judy (in Alaska)
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These cookies should come with a warning, as are very addictive!

Chocolate Cherry Nut Bars Recipe

2 cups flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/2 cup butter
1 tsp. vanilla
1 tsp. almond extract
2 eggs
1 cup maraschino cherries, well drained & halved
1 cup coarsely chopped peanuts, or cashews
1 (4 oz.) milk chocolate candy bar, cut up small

In large mixing bowl, combine all but cherries, nuts and chocolate bar. Beat at low speed until well mixed. Stir in remaining ingredients by hand. Spread into a greased 10 x 15 inch (jelly roll size) pan. Bake at 325 for 35 to 30 minutes, until
toothpick comes out clean. Cool completely. Spread with glaze.

For glaze, beat together 2 cups powdered sugar, 1/2 cup softened butter, 1-1/2 tsp. vanilla and 1-2 tbsp. not water. Spread over cooled bars. Cut when glaze is set.
Judy (in Alaska)
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Jody's Yellow Rice Recipes
These are the yellow rice recipes that I use and some others. I will send more tomorrow.

This recipe uses a Spanish spice call annato or achiote. Since I didn’t have any of that I have always used a seasoning I keep handy called “Sazon Goya” which comes in little packets. It is available in the Mexican food section in supermarkets here. It is good in all sorts of Mexican dishes and sauces. Since it has salt in it, I reduce the salt called for in the recipe. I use I packet.

Yellow Rice Recipe

2 Tblsps. Extra virgin olive oil
1 small yellow onion, chopped
½ sweet bell pepper, any color, seeded and chopped
1 tsp. ground annato seed (anchiote) or 1 packet Sazon Goya)
1 ½ cup long grain rice
2 ½ cup water
2 tsps. Kosher salt (Kosher salt has larger, irregular grains. I always have that too. If using regular salt, I would cut back to 1 tsp. to start and add more later after tasting.)
1 bay leaf

Heat oil in medium sauce pan with a tight fitting lid over medium heat. Add onion, peppers and annato and cook, stirring, until a little soft, about 2 or 3 minutes. Add rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt and bay leaf and bring to a boil. Wrap the pot lid tightly with a clean kitchen towel and cover rice. Lower heat to a simmer and cook for 20 minutes. Remove from heat and set aside for 10 minutes. DO NOT UNCOVER. Then remove lid and fluff the rice.
Jody in Texas

Yellow Rice with Peas Recipe

2 cups rice
1 tsp. tumeric
8 to 19 ozs. Green peas (or substitute spinach, green onions, pimento, broccoli etc.)
4 cups chicken stock
Salt and white pepper

Boil stock. Add tumeric, rice, slat and white pepper. Return to a boil, cover and simmer about 20 minutes, rice should be tender and all liquid absorbed. Put into a bowl to mold and firm up in 350 degree oven. Unmold on to a platter. Garnish with heated cherry tomatoes cut in ½ and glazed in butter.
Jody in Texas

Orange Pilaf Recipe

1/4 cup butter
1/2 cup minced celery
1/4 cup minced green onion
1 cup raw long grain rice
1 cup orange juice
1 tsp. salt
1 cup water
1 orange, peeled and cut into small pieced
1/2 cup slivered almonds

In large sauce pan over medium heat, cook celery and green onions in butter 4 to 5 minutes until tender. Add rice and brown gently and lightly stirring frequently for another 4 to 5 minutes. Add orange juice, salt and water, heat to boiling. Cover and reduce heat to simmer and simmer 25 minutes until rice is tender and liquid is absorbed. Gently stir in orange pieces and almonds.
About 8 servings
Jody in Texas

Golden Pilaf Recipe

3 cups raw regular rice
2/3 cup oil
1-1/2 cup chopped onion
7-1/2½ cup broth
1 Tbsp. salt, less if broth is salty
3/4 cup golden raisins

In heave pot, saute onion in oil, then rice until golden. Heat broth to a boil in another pan. Add broth to rice. Add salt and raisins. Heat to boiling. Reduce to low. Cover and simmer 25 to 35 minutes or until rice is tender and liquid has been absorbed.
Jody in Texas

Curried Rice Recipe

3 Tblsps. Olive oil
2 Tblsps. Curry powder
3 large carrots, peeled, halves length-wise and cut into 1 inch pieces
1 medium onion, diced
1 can coconut milk
1 can chicken broth
½ cup water
1 tsp. salt
2 cups Texmati or any long grain rice
1 can (19 oz.) chickpeas, drained and rinsed
1 box (10 oz.) frozen, defrosted spinach, well drained
(sautéed mushrooms - optional)

Heat oven to 350 degrees. In large oven proof pot, heat oil over medium heat. Sauté onions, carrots and curry for 5 minutes. Add coconut milk, broth, water and salt. Bring to a boil. Add rice, chickpeas and spinach. Cover. Bake at 350 degrees for 30 to 40 minutes until rice is tender. Let stand 5 minutes. Fluff and serve.
Jody in Texas

Plain Fried Rice Recipe

3 Tbsps. corn oil, peanut oil or grapeseed oil to start, add more as needed
1 small onion, minced
2 cloves garlic, minced
1/2 to 1 inch peeled ginger root, grated
3 - 4 cups cooked rice
1/4 cup rice wine, white wine, sherry or stock
2 Tblsps. Soy sauce
1 Tblsp. Sesame oil
1/4 cup chopped green onion
1 cup frozen peas
2 eggs mixed with a folk

Saute onion in oil until translucent. Add garlic and ginger and saute, stirring, no more than 30 seconds. Add rice, a little at a time, stirring and adding more oil as needed until rice is a little browned. Add wine, soy sauce and sesame oil and green onion. Stir in. Make a well in center and cook eggs until just done. Add peas. Mix eggs and peas into sauce and serve.
Jody in Texas
Click Here to Print all of Jody's Yellow Rice Recipes

Slow Cooker Rice Pudding Recipe
Serves 6-8

1 cup long grain rice
1 (14 oz.) can sweetened condensed milk
1 1/2 cup milk
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon, plus extra for garnish
1/4 teaspoon salt
raisins, optional

Spray your slow cooker lightly with non-stick cooking spray. Pour milk and condensed milk into cooker and add in rice. Add butter, brown sugar, vanilla, cinnamon and salt. [Optional: add raisins.]
Stir, cover and cook on low for 2 hours. Stir and cook for another 2 hours on low, or until rice is tender and cooked through.
Transfer to bowl and refrigerate until chilled. Garnish with cinnamon.

from; 12 tomatoes
excellent !!!!
Judy in Montana
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A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

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

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