Sep 17 2020 TNT Printable Recipes
Recipes for today
Dutch Potato Fritters Recipe
Instant Pot Chicken Noodle Soup
Tasty Pulled Pork
Instant Pot Peach Cobbler Recipe
Warm Cinnamon Apples Recipe
American Pot Roast-Instant
Best Salisbury Steak Recipe
Cajun Shrimp Foil Packets
Thought for the Day..
Don't sing of yesterday. Yesterday is gone. Tomorrow
Make today your song..
Join our recipe family.
Click Here to join our newsletter
Search Recipes on nancyskitchen.com and
Remember to bookmark the homepage
of the site in case you don't get an email newsletter
with the link. Just go to
and refresh to page then
click on Today's Newsletter to get the latest
The site says not secure. That means
it is not secure for financial transactions. None are
made so I didn't spent the yearly fee for a SSL
If you are getting a blank page
when printing out recipes from the link on the page,
press the esc button on your computer and it will show
the recipe. When the recipe is visible press print on
the screen. ... Nancy
of our recipe family have written to ask me what I am
going to do on my birthday. On Saturday, my friend Vicki
has invited me out to eat at Green Chili Willies. They
have great food. I especially like their chicken fried
steak. They also have a chicken friied steak with green
chilies gravy. It is very good as well.
several weeks allergies have been bad for me. I now feel
a lot better. My allergies seen to really get me when we
have a dirt storm and then have a lot of rain Not sure
what the rain has to do with it.
We have so many
of our recipe family who have suffered from either the
hurricanes, wild fires or damage from the protests. You
are in my prayers and thoughts....Nancy
Baker(Dennis): Answers to Popular Questions
I’ve been writing articles about food and baking for
over ten years—I’m guessing several thousand articles.
Sometimes the well just seems to run dry. But for a
magazine that we published, I wrote a question and
answer column called “Ask the Baker.” I hope you find
this answers helpful.
Q: How can I when my bread
is done? My mother used to thump the loaf to see if it
sounds hollow. That doesn’t seem very accurate.
A: The color of the loaf, how brown it is, in an
indicator but not very reliable. The sugar in the loaf
caramelizes and turns brown when cooked so a sweeter
loaf turns brown more sooner than French bread.
The reliable way to tell when your bread is done is to
use a thermometer. The interior of the loaf needs to be
at least 190 degrees. Use a probe-type kitchen
thermometer and insert it to the center of the bread. I
insert the probe from the side or bottom of the loaf to
avoid a hole in the top and I make sure that it is over
195 degrees in case there is a cool spot in the bread.
Some crusty breads are baked to 210 degrees. If
there are eggs in the bread, bake it to 210 degrees.
: The bottoms of my fruit pies tend to be soggy,
especially after they sit for a day. I’ve tried baking
them longer but then my top crust is over-baked. How can
I solve that?
It’s a two-part solution. You’re
not getting enough heat to the bottom of the pie,
especially with a deep fruit pie. Use a dark nonstick
pan, one that will do a better job of absorbing heat.
It’s amazing what a difference that makes.
with a deep fruit filling to insulate your bottom crust,
you want to bake it longer than the recipe may call for.
Use a pie crust shield to protect your top crust. (I
always use a shield. Then I don’t worry about that
tender, exposed top crust.)
Here are the
professional, dark pans that we use.
Q: I like my
brownies extra chewy. What’s a trick to make all my
A: Try using bread flour
instead of all-purpose flour. Bread flour has a higher
gluten content. Gluten creates the chewy texture that we
find in good bread and will make your brownies chewier.
Be sure to mix your brownie batter for several minutes
to develop the gluten strands.
We sell a brownie
mix, “Uncle Bob’s Extra Moist and Chewy Brownie Mix.” We
used our highest protein (gluten) level bread flour
(plus plenty of sugar). And we used the very best cocoa
we could find. No wonder we sell thousands.
What is gluten and why does it matter?
is a substance made of the proteins found in wheat flour
that gives bread its structure, strength, and texture.
Without these marvelous little proteins, bread would not
be bread. It also explains why it is so hard to make
bread from rice, potato, or oat flour and why wheat
flour must be added to rye flour to make bread—only
wheat has right types of protein. The gluten makes the
Gluten is developed in the dough when the
proteins absorb water and are pulled and stretched in
the kneading process. As the proteins are worked, they
become long, flexible strands. As the yeast produces
gases in the dough, mostly carbon dioxide, these strands
trap the gas bubbles and the dough expands. When we put
the bread in the oven, the gluten strands coagulate or
solidify much as the protein in eggs solidifies as the
If you are making bread with whole
wheat flour, you may have a gluten problem: The chaff in
the flour tends to cut the gluten strands. Without
enough gluten, the bread tends to be crumbly and doesn’t
rise enough. You can solve that problem by buying
protein (gluten) extracted from wheat flour. If your
grocery store doesn’t sell it, we carry wheat gluten.
Q: Why do my pie crusts always turn out too hard?
A: If you are making them from a scratch recipe, the
butter or shortening probably melted before baking. The
liquid fat, once melted, saturates the flour and bakes
into a brick.
Properly made, you should have
little pockets of butter layered into the dough. Butter
is 15% water so that when you put the crust in the oven,
the water turns to steam and that creates your flaky
You have two solutions: Keep your dough
cold so the butter doesn’t melt or use a mix. Here’s
what you need to do to keep the crust cold so that the
batter doesn’t melt:
Start with rock-hard butter
or cold shortening and ice-cold water. (Butter has a
lower melting point than does shortening.
rolling pin in the freezer so that it is cold when you
start rolling the dough.
Work quickly and handle the
dough as little as possible.
Of course, the bake
shops don’t go to all this trouble. They use a mix. They
don’t have to keep the dough chilled, all they do is add
water and mix it for less than two minutes in their
mixing machine, and they don’t have to hurry their pies
to the oven.
We buy that same pie crust mix in
50-pound bags and repackage it (now you know) and
repackage it. Now anyone can make a pie.
can baking times differ so greatly from oven to oven?
A: There are many factors that may affect baking
time. The obvious factor is the temperature of your
particular oven. Other factors play a role like how cold
your batter may be or where you place the item to be
baked in the oven.
The pan you use may also
affect baking time greatly, as much as a third longer
time. That’s an hour on your timer, not 45 minutes.
Since the depth of the batter changes baking times
substantially, the shape of the pan matters. The deeper
the batter, the longer the time. Dark pans bake quicker
than light-colored pans. Shiny, light-colored pans seem
to take forever to bake. Dark metal pans bake quicker
than glass or ceramic pans.
described a recipe as what happened in one kitchen at
one time. Just because that recipe worked perfectly for
you today, doesn’t mean that it will for Aunt Mabel next
week. When we try a new recipe, we always set the baking
time for less than what the recipe calls for and check
the progress when the timer goes off. After we get to
know a recipe, we can set the timer with confidence.
Dutch country the letter "F" stands for fritters - apple
fritters, corn fritters, plum fritters
Penn Dutch Potato Fritters Recipe
cup mashed potatoes
4 rounded T. flour
1/2 t. baking powder
1 t. salt
1/4 cup milk
Mix all ingredients together in the above order &
fry in skillet with melted shortening 1/4 in.
deep...When brown around the edges & cakes are rather
well set, turn & brown on the other side 4-6 servings.
Athena in DE (Source: The Dutch Cookbook, Edna Eby
Print Penn Dutch Potato Fritters Recipe
today's recipes are ones I tried out in my electric
pressure cooker. All of them are good. ... Nancy
Instant Pot Chicken Noodle Soup Recipe
1/2 pound boneless, skinless chicken
1 carrot, peeled and chopped (about 1/2 cup)
1stalk celery, sliced (about 1/2 cup)
2 ounces (about
1 cup dry) uncooked extra-wide egg noodles
Swanson® Chicken Broth
Season the chicken with
salt and pepper. Add the carrot, celery, chicken,
noodles and broth to a 6-quart Instant Pot®.
Lock the lid and close the pressure release valve.
Pressure cook on High pressure, setting the timer to 5
minutes (timer will begin counting down once pressure is
reached- it takes about 15 minutes). When done, press
Cancel and use the quick release.
chicken from the pot. Shred the chicken and return to
the pot. Season to taste.
Source : Campbells.com
Print Instant Pot Chicken Noodle Soup Recipe
Tasty Pulled Pork Recipe
Makes 4 Servings
extra large onion, cut in half and sliced (about 1 1/2
1 1/2pounds boneless pork loin
packed light brown sugar
2 teaspoons chili powder
1 can (10 1/2 ounces) Campbell's® Roasted Red Pepper
2 tablespoons cider vinegar
Pepperidge Farm® Soft White Hamburger Buns, toasted
Place the onion into a 6-quart Instant Pot®. Cut the
pork in half lengthwise and season with salt and pepper.
Sprinkle the pork with the brown sugar and chili powder.
Place the pork into the Instant Pot®. Stir the soup and
vinegar in a small bowl. Pour the soup mixture over the
Lock the lid and close the pressure release
valve. Pressure cook on High pressure, setting the timer
to 40 minutes (timer will begin counting down once
pressure is reached- it takes about 15 minutes). When
done, press Cancel and use the quick release method to
release the pressure.
Remove the pork to a
cutting board. Select the Saute setting. Cook the sauce
mixture for 5 minutes or until reduced. While the sauce
is reducing, shred the pork. Return the pork to the
cooker and stir. Season to taste. Serve the pork mixture
on the buns.
Instant Pot Tasty Pulled Pork Recipe
Spaghetti Bolognese Recipe
Makes 4 Servings
pound 90% extra lean ground beef
1 medium onion,
diced (about 1/2 cup)
1 clove garlic, minced
ounces uncooked spaghetti, broken in half
1 jar (24
ounces) Prego® Traditional Italian Sauce
1 cup water
1/4 cup dry red wine (I used beef broth)
reduced fat (2%) milk
1/4 cup grated Parmesan cheese
-On your Instant Pot®, select the Saute setting. Add
the beef, onion and garlic and cook for 8 minutes or
until the beef is well browned, stirring often to
separate meat. Press Cancel.
-Stir in the spaghetti,
sauce, water and wine. Lock the lid and close the
pressure release valve. Select the Pressure Cook or
Manual setting according to which model of Instant Pot®
you're using. (If using Manual setting, select High
pressure.) Set the timer for 8 minutes (timer will begin
counting down once pressure is reached). When done,
press Cancel and use the quick release method to release
-Stir in the milk. Season to taste. Let
stand for 5 minutes, then sprinkle with the cheese
Instant Pot Spaghetti Bolognese Recipe
Note I liked
this recipe as it is but the second time I added a
little Italian seasoning to it for more flavor.
froze the leftovers to reheat at a later time. ....Nancy
Peach Cobbler Recipe
6-10 fresh peaches sliced, or 6 cups canned
1 1/2 cups white sugar
2 Tbsp cornstarch
1 tsp lemon juice
For the Topping
2 cups flour
1 1/2 tsp baking powder
1 tsp salt
1 cup buttermilk
Combine all the
ingredients for the peaches. Pour ½ cup water in the
bottom of the Instant Pot, turn it on to sauté, and boil
the water. Add the peaches and let it cook.
meantime, for the topping, mix the flour, sugar, baking
powder, and salt together. Cut in the butter with a
pastry cutter until pea size. Stir in the buttermilk.
Drop spoonfuls of the topping onto the peach mixture,
close the lid, select manual pressure high and set the
time for 20 minutes. Natural pressure release and serve.
Best served with vanilla ice cream.
Print Instant Pot Peach
I loved this
recipe. It reminded me of the apple side dish at Cracker
Barre but better. .... Nancy
Warm Cinnamon Apples
4 large honeycrisp apples
peeled, cored and cut into 10-12 slices
1 tbsp lemon
1/3 cup Water
2/3 cup brown sugar
1 tbsp cinnamon
-In a large bowl,
toss apple slices with lemon juice.
-Pour 1/3 cup
water into the Instant Pot, then put in the apples.
-Sprinkle brown sugar, maple syrup and cinnamon over the
apples and stir to combine.
-Secure the lid, making
sure the vent is closed.
-Using the display panel
select the MANUAL or PRESSURE COOK function*. Use the
+/- keys and program the Instant Pot for 5 minutes.
-When the time is up, quick-release the pressure.
-Mix gently and serve alone, or over ice cream or pound
Source instantpot.com recipes
Print Warm Cinnamon Apples Recipe
American Pot Roast Recipe
cups beef broth
1/2 cup frozen chopped onion or 1
small yellow or white onion; peeled and chopped
tbsp Worcestershire sauce (or a gluten-free version if
that’s a concern)
2 tsp peeled and minced garlic
frozen boneless beef chuck roast 3‑3 1/2 lbs
1 tsp onion powder
1 tsp dried thyme
1/2 tsp ground black pepper
2 lbs peeled root
vegetables such as carrots, potatoes, turnips, sweet
potatoes, rutabaga, butternut squash, and/or any winter
squash, cut into 2‑inch chunks, and seeded as necessary.
-Mix the broth, onion, Worcestershire sauce, and
garlic in an Instant Pot. Set the pot’s rack (with the
handles up) or a large, open vegetable steamer inside
the pot. Set the frozen chuck roast on the rack or in
the steamer. Sprinkle the top of the meat evenly with
the paprika, onion powder, thyme, and pepper. Lock the
lid onto the pot.
-Option 1 Max Pressure Cooker
-Press Pressure cook on Max pressure for 1 hour 20
minutes with the Keep Warm setting off.
-Option 2 All
-Press Meat/Stew, Pressure Cook or
Manual on High pressure for 1 hour 30 minutes (90
minutes) with the Keep Warm setting off. The valve must
-Use the quick-release method to bring
the pot’s pressure back to normal. Unlatch the lid and
open the cooker. Use kitchen tongs, silicone cooking
mitts, or thick hot pads to remove the rack or steamer
from the cooker, letting the chuck roast fall into the
sauce below. Scatter the root vegetables over
everything. Lock the lid back onto the pot.
Meat/Stew, Pressure Cook or Manual on High pressure for
10 minutes with the Keep Warm setting off. The valve
must be closed.
-When the machine has finished
cooking, turn it off and let its pressure return to
normal naturally, about 30 minutes. Unlatch the lid and
open the cooker again. Using a large slotted spoon or
large metal spatula and a meat fork, transfer the chuck
roast to a nearby cutting board. Cool for a couple of
minutes, then slice the meat into chunks to be served
with the vegetables and sauce from the pot.]
Print All American Pot
I liked this recipe put prefer the
recipe with mushroom soup and Lipton Onion soup better.
Best Salisbury Steak Recipe
1 1/2 lbs ground beef preferably 93%
1/3 cup panko breadcrumbs
3 tbsp milk
clove garlic minced
1 tbsp Worcestershire sauce
tsp beef bouillon cube crushed (or 1 tsp salt, 1/2 tsp
1/2 tsp smoked paprika
1 tbsp butter
1 medium yellow onion thinly
8 oz crimini mushrooms sliced, baby bella
2 tbsp cornstarch
salt and pepper to
Additional chopped parsley for garnish
-In a large bowl, combine the Steak Mixture ingredients
just until uniform. Do not overmix. Shape into 6 patties
and let rest for at least 10 minutes for breadcrumbs to
-Meanwhile, in a medium bowl, whisk
together the Sauce Mixture ingredients.
to the Instant Pot. Using the display panel select the
-When butter melts, brown the steaks
on both sides, 2-3 minutes per side. Meat may not be
cooked through. Do not crowd the pot--you will have to
work in batches. Transfer browned meat to a shallow dish
and cover loosely with foil.
-Add onions and
mushrooms to the pot and Sauté until onions begin to
soften, 3-4 minutes.
-Add sauce mixture to the pot
and deglaze by using a wooden spoon to scrape the brown
bits from the bottom of the pot.
-Layer the steaks
back into to the pot on top of the vegetables.
the pot off by selecting CANCEL, then secure the lid,
making sure the vent is closed.
-Using the display
panel select the MANUAL or PRESSURE COOK function*. Use
the +/- keys and program the Instant Pot for 15 minutes.
-When the time is up, let the pressure naturally release
for 15 minutes, then quick-release the remaining
-Carefully remove the steaks from the pot
to a shallow dish and cover loosely with foil, reserving
-In a small bowl, mix together cornstarch and
cold water. Stir into the pot until thickened, returning
to SAUTÉ mode as needed. Adjust seasonings.
the steak topped with gravy over noodles, spaghetti
squash or mashed potatoes.
Print Best Salisbury Steak
This had a
lot of steps but the end result was well worth it
Foil Packets with Red Potatoes and Zucchini Recipe
1 1/2 pounds large peeled and deveined raw shrimp
1 pound baby red potatoes, cut into
1/4-inch slices (about 3 cups)
3 zucchini, cut into
1-inch pieces (about 4 cups)
1 small red onion, cut
into 1-inch pieces (about 1 cup)
1/4 cup unsalted
4 teaspoons Cajun seasoning
teaspoon kosher salt
1 lemon, halved lengthwise and
the halves then cut crosswise into 1/4-inch-thick slices
2 tablespoons chopped fresh flat-leaf parsley (from 1
Preheat a gas grill to medium (350°F to
400°F). Cut 4 (18- x 12-inch) sheets of heavy-duty
aluminum foil, and spray 1 side with cooking spray.
Toss together shrimp, potatoes, zucchini, onion,
melted butter, Cajun seasoning, and kosher salt in a
large bowl until mixture is evenly coated. Divide shrimp
mixture evenly, and place in the center of the sprayed
side of each foil sheet. Arrange shrimp so that it is on
top of the vegetable mixture; top evenly with lemon
Bring up both long sides of foil until
edges meet. Fold over 1/2 inch; close and seal edges.
Fold over 1/2 inch again to further seal. Fold each
short side over 1 inch to close and seal edges; fold
over 2 more times to completely seal. Repeat with other
Place packets on unoiled grates, folded
sides up. Grill, covered, until vegetables are tender
and shrimp turn pink and are firm, about 10 minutes.
Remove packets from grill; carefully unfold edges of
long seam, allowing steam to escape. Sprinkle evenly
with parsley; serve immediately.
Shrimp Foil Packets with Red Potatoes and Zucchini
This recipe was from southernliving.com
tried it and liked it. ... Oma in New Orleans
Newsletters are not posted online on Wednesday and
My Favorite Links
Scribd unlimited ebooks, audio books and more
The purpose of this newsletter is to share our favorite
tried and tested recipes, food related tips and hints
with each other. The recipes can be any kind or type of
recipes that you wish to share. Please include the
title, ingredients and directions with the message.
Messages will be included in the online newsletters each
day. Send your recipes and food related information to
Have a great day Nancy
I get a blank page when I try
and print out recipes. Help. ...Ana
Comment .. If you are getting a blank page when
printing out recipes from the link on the
page, press the esc button on your computer and it will show the recipe. When
the recipe is visible press print on the screen. ... Nancy
Have a great day, Nancy
When you are checking out the links in
the newsletter each day and please let me know if they are not
working correctly. Send an email to firstname.lastname@example.org to
let me know if there is a problem with them
If you enjoy a recipe or a tip for that day
remember to share it with your friends by clicking the the "Share" button on Facebook.
A lot of our members have asked what
software I use for organizing my person recipes.
for my personal recipes.
I use Home
free 2 week trial of this software,
a question, reply or recipe
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.
Nancy Rogers - 2707 6th #29.
Canyon, Texas 79015
Paypal: email address is
Copyright © 2020 - Nancy's Kitchen