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Post by Chris in NM on Nov 26, 2015 18:30:47 GMT -6
Happy Thanksgiving everyone!!
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Post by Chris in NM on Jun 26, 2015 17:22:53 GMT -6
1 pound Brussels sprouts 4 pieces of bacon 2 cloves garlic, pressed 15 mushrooms 1/4 cup red wine Tamari - soy sauce Black pepper
Prepare the bacon according to my Oven Baked Bacon recipe. Save the fat that renders off. Cut the Brussels sprouts in halves and rinse well. Slice the mushrooms finely. Bring a sauté pan to medium heat with about 2 tablespoons of bacon fat. Add the garlic and mushrooms and cook for 2 minutes. Add the Brussels sprouts, cover the pan, and reduce the heat to low. After a few minutes, add the red wine. They’ll need to cook over low heat for about 25 minutes and you’ll need to occasionally add some water to the pan. Remember to keep the pan covered. When the sprouts are very tender, sprinkle with tamari and stir well. Chop the bacon finely and mix it into the dish just before serving. serves 2 - 4
These are awesome! A good friend and HS classmategave this to me.
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Post by Chris in NM on Apr 13, 2015 15:21:10 GMT -6
Hello and welcome Craisin! If you could post what part you have of that recipe perhaps we could help you better! Enjoy your stay!!!!!!!!!!!!!
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Post by Chris in NM on Dec 24, 2014 15:46:59 GMT -6
Merry Christmas to one and all!!!
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Post by Chris in NM on Dec 21, 2014 16:57:28 GMT -6
This is Bob's favorite dinner and I am making it tonight!
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Post by Chris in NM on Jul 11, 2014 19:40:26 GMT -6
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Post by Chris in NM on Mar 1, 2014 19:57:38 GMT -6
I would really ask your doctor on this. Anything anyone could/would tell you might contradict what your doctor wants. Welcome to Nancy's forum!
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Post by Chris in NM on May 11, 2013 12:54:43 GMT -6
Welcome to Nancy's Kitchen! Have you tried checking in the soups section of this forum? It might also be under the German section.
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Post by Chris in NM on Mar 14, 2013 15:15:49 GMT -6
We had this last night and I must say it is awesome!!!!!!!!!!
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Post by Chris in NM on Oct 28, 2012 16:13:32 GMT -6
Ok I am going to fix these right now. yum!!!!!!!!!!!!
"MELT IN YOUR MOUTH" TOFFEE PECAN COOKIES
- 1/2 c butter, softened - 1 box yellow cake mix - 2 lg eggs - 1 Tbsp water - 1 pkg heath toffee bits - 1/2 to 1 c pecans, chopped
1. pre-heat oven to 350*F. 2. Mix butter, add cake mix, eggs & water. Mix well with hand mixer. 3. Add toffee bits and pecans, mix by hand. If you like lots of nuts, feel free to add 3/4 to 1 Cup of pecans. 4. Spoon onto ungreased cookie sheet and bake at 350* for 10 minutes for small cookies. For larger cookies bake for 12-13 minutes. Transfer to cooling rack. They won't look done, but when they cool, they solidify, still being a soft chewy cookie.
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Post by Chris in NM on Oct 13, 2012 15:27:07 GMT -6
Elderberry Crisp
5 cups mixed berries, strawberries, blueberries, raspberries, blackberries - I used all elderberries 2 tablespoons sugar 2 tablespoons flour 1 cup flour 1 cup brown sugar 1 teaspoon cinnamon 1 stick butter 1 cup rolled oats
In an 8 inch square baking dish, combine equal amounts of each type of berry that you plan to use. Sprinkle with 2 tablespoons each of flour and sugar. In a mixing bowl combine flour, brown sugar, and cinnamon. Cut in one stick of butter, until mixture is crumbly. Toss in oats. Spread this evenly over the berries. Bake in an oven preheated to 350 degrees, for 45- 55 minutes at 4400 ft. above sea level. Allow to cool before serving.
this smelled so good baking! yum!!!!!!!!
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Hello
Jun 24, 2012 13:18:00 GMT -6
Post by Chris in NM on Jun 24, 2012 13:18:00 GMT -6
Hi and welcome back April! Here is a link for yesterday's newsletter from Nancy! Thought for the Day Attitude is the crayon that colors the World. NancyLand Online Recipes for Saturday www.nancyskitchen.com/2012recipes/June/23.htmClick to view all of today's online recipes www.nancyskitchen.com/daily.htmlGround Beef Recipes Pork Recipes Cucumber and Pickle Recipes Copycat Recipes PA Dutch Recipes __._,_.___ Reply to sender | Reply to group | Reply via web post | Start a New Topic Messages in this topic (1)
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Post by Chris in NM on Jun 23, 2012 14:20:08 GMT -6
April send Nancy a private message and she will help you. She does get on almost every day. Chris
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Post by Chris in NM on Jun 9, 2012 20:02:38 GMT -6
Hello and welcome! You both might want to check out the Asian sections of this message board for bok choy dishes.
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Post by Chris in NM on Jun 3, 2012 8:14:51 GMT -6
Chicken Marengo T & T
4 skinless and boneless chicken breasts - I used 6 boneless & skinless chicken tenders salt and pepper to taste 2 T. vegetable oil 1/2 c. chopped onion 1 can tiny dice tomatoes 1 garlic clove, minced 1 c. sliced mushrooms - I used 1 can of the sliced, drained 1/4 c. white wine - chardonnay
Sprinkle each chicken breast with dash each salt and pepper. Heat oil in 9 or 10 inch skillet and add chicken. Cook over low heat, turning once, until golden brown on both sides. Remove chicken to a plate, try to keep warm. Add onion and garlic to skillet and saute till onion is tender, about 3 minutes. Add mushrooms and continue to saute 3 minutes longer. Add tomatoes, wine and dash each salt and pepper. Cook 10 minutes stirring frequently. Put chicken back in skillet, cover and cook at med. low till chicken is cooked throughout.
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Post by Chris in NM on Jan 19, 2012 11:13:50 GMT -6
Hi again - the address to send to the newsletter is in each newsletter. This address was in the most recent one:
Want to submit your recipe to this Newsletter or have a question for one our recipe family about their recipe? Email them to everyday_recipes@yahoo.com
Good luck!
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Post by Chris in NM on Oct 15, 2011 12:21:45 GMT -6
Chris’s Cream of Mushroom Soup
3 lbs. – 3 qt. containers – mushrooms ½ c. butter 1 tsp. lemon juice 1 small onion, diced or sliced (I dice) 1/3 c. flour 3 ½ c. water 3 chicken flavor bouillon cubes OR 3 Tbl. Granules 1 tsp. salt – I only use about ¼ tsp. ¼ tsp. pepper 1 c. whipping cream
Trim tough ends of mushrooms, remove stems and set aside. With a knife, slice mushroom caps thinly. Chop ½ of mushrooms and set these aside from other pieces.
In a 4 qt. pan over med. High heat, in the got butter cook pieces of mushrooms and onions in the hot butter and lemon juice until mushrooms and onions are just tender. Stir in flour until blended; cook 1 minute, stirring mixture constantly.
Gradually stir in water and bouillon and cook stirring constantly until mixture is thickened. Ladle mixture into blender and puree. Return to pan and stir in remainder of ingredients. Heat till soup is almost boiling. Turn down and let cook about ½ hour , stirring occasionally with lid on. Serve. 6 servings. * Use all parts of mushrooms, stems included. I put the stems in with the 1st ½ of diced mushrooms that is pureed.
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Post by Chris in NM on Aug 7, 2011 16:46:45 GMT -6
Thank you all for your thoughts and prayers. My Father passed away at home June 18th - the day before Fathers' Day and my brother's birthday. It was where he wanted to be. He is in no pain now and with Mom.
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Post by Chris in NM on Jul 9, 2011 11:20:44 GMT -6
Hello and I will add my welcome to Sylvia's!
Sultanas are also raisins. They are sometimes called that here in the states, too, as well as in Europe.
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Post by Chris in NM on May 31, 2011 8:36:55 GMT -6
Please pray for my Father and our family. He is going downhill fast and is not doing well at all. He has been in ICU for quite some time with heart problems. Thank you all!
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Post by Chris in NM on Feb 17, 2011 13:24:31 GMT -6
ORIGINAL: My verson in red on the right Panera Bread Bakery-Cafe Broccoli Cheese Soup
1 tablespoon butter, melted - ignore 1/2 medium onion, chopped 1/4 cup melted butter 1/4 cup flour - 1/3 c. flour 2 cups half-and-half - 1 c. 1/2 & 1/2 and 1 c. milk 2 cups chicken stock or bouillon - 1 c. (you may use 2 c. if you want this not as thick) 1/2 pound fresh broccoli - 1 lb. chopped, stems reserved 1 cup carrots, julienned - did not use Salt and pepper to taste - did not use 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar cheese - 8 oz. Mexican blend shred and 3 oz. cheddar cheese
Sauté onion in butter and add flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
The soup should be thickened by now. Pour into blender with the chopped stems and some of the florets and puree. Return to pan. Add the broccoli. Cook over low heat until the veggies are tender for 20-25 minutes. Add the grated cheese and nutmeg; stir until well blended and heated through and the cheese is melted. This is very good!!!!!!
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Post by Chris in NM on Jan 31, 2011 20:34:54 GMT -6
I fixed this dish again but made it all in my trusty 9"" square skillet! When I made it years ago, I always made it in the microwave, but I like it better in the skillet. If you do it in the skillet, fix the bacon separately and fry it as crisp as you want. Serve it alongside. T & T
Bacon and Cream Cheese Scrambled Eggs
Microwave 1/2 cup cooked and diced bacon (not crisp) 1/4 cup milk 3 ounces cream cheese 3 tablespoons butter 5 eggs 1/4 teaspoon salt (optional) 1/8 teaspoon pepper
In a 1-quart glass casserole place the milk, cream cheese and butter. Heat uncovered in microwave oven 15-30 seconds on HIGH, or until cream cheese is softened. Stir to blend.
In small bowl beat the eggs, salt and pepper. Add egg mixture and bacon to cheese mixture. Cook uncovered in microwave 2 minutes on high, or until eggs are almost set. Stir, pulling the cooked eggs to the center. Cook another minute or so.
Remove from microwave, stir, and allow to stand covered a few minutes before serving. Serves 2.
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Post by Chris in NM on Jan 26, 2011 11:09:01 GMT -6
Dump Soup from a good friend
1 can chili with beans 1 can chili without beans 1 can green beans 1 can whole kernel corn 1 can mixed vegetables 1 can diced potatoes 1 can diced tomatoes 1 can vegetable beef with barley soup 1 pkg. Hidden Valley Ranch Dressing (dry)
Dump all together in large pot or crock-pot. Do not add water. Do not drain cans. Heat thoroughly. Can sizes are all #2 cans. Chris in NM
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Post by Chris in NM on Jan 26, 2011 11:02:27 GMT -6
I just went to my contact list for email and copied this for you. You should save it in your contact list as well, so you don't lose it!
nancy_land-owner@yahoogroups.com
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Post by Chris in NM on Jan 26, 2011 10:59:11 GMT -6
Hi! Sorry you aren't seeing your submissions in Nancy's newsletter. Since I don't do it, I don't know why they aren't. Did you think to email Nancy - through that address - and ask her why? That is the correct email address, too. Perhaps your email server isn't sending it out? What do you use? What Browser do you use? I am not a computer expert by any means, but sometimes, things just go awry! Also, there could have been a problem with copyright if you sent in a recipe(s). Nancy does not post Mr. Food or Emeril for 2. There may be more now. Try one more time. Good luck!
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Post by Chris in NM on Dec 9, 2010 14:42:26 GMT -6
In the 12/6/10 newsletter: Nancy ~ I am wondering if perhaps the chicken recipe Sandra in Lubbock, in the Dec 5th newsletter, is looking for was sent in by our friend, Mr. Myron Drinkwater entitled Blasted Chicken? Blasted Chicken Myron Drinkwater
Prepare a whole fryer chicken (3 1/2 to 4 pounds) by rinsing it under cold water, patting it with paper towels to partially dry it and then rubbing a seasoning of your choice on it to coat it. Some just use salt and pepper. Line a 13 x 9 x 2-inch Pyrex or baking pan with aluminum foil, spray the foil with non-stick cooking spray and place the chicken breast side down on top of the foil. Center the chicken in the baking dish and DO NOT cover it. Bake, uncovered, in a preheated oven at 425°. for 1 hour and 15 minutes. DO NOT open the oven door once you put the chicken in to bake until the 1 hour and 15 minutes have elapsed. Take it out and let it set about 10 minutes and take the chicken apart. It will be very brown and crispy and the juiciest chicken you have ever put into your mouth. GUARANTEED....This is a TNT recipe and one you will all love and oh sooooo easy to make and with the aluminum foil the clean up is a snap.
Note: The breast side doesn't get as brown and crispy as the back side so maybe putting it on a rack in the baking pan would help crisp the whole chicken.
Sure do miss Mr. Drinkwater's contributions to our newsletter. Sunshine in South Texas
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Post by Chris in NM on Nov 11, 2010 21:28:17 GMT -6
As you know, if you get Nancy's newsletter, this is her surgery time. Let's all send our prayers up that she finally gets to have it now and pulls through ok!
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Post by Chris in NM on Nov 4, 2010 14:28:44 GMT -6
Just made this for a dinner at the Moose tomorrow night. Smells like pumpkin pie! Chris in NM Pumpkin Dump Cake T & T 1 large can pumpkin 1 can evaporated milk 1 cup sugar 1 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/4 tsp. ground netmeg 1/4 tsp. ground ginger 3 eggs, beaten 1 box yellow or white cake mix - I used yellow cake mix (not Jiffy size) 1 1/2 cubes melted butter - this is 12 Tbl. of stick butter Grease bottom of 9 X 13 inch cake pan. Combine first 8 ingredients. Pour into pan. Sprinkle cake mix over top evenly. Drizzle melted butter over all. Bake at 350F for 50 minutes. Test as for pumpkin pie for doneness. I baked it for 60 minutes. www.nancyskitchen.com listed under Pumpkin. Chris in NM Pumpkin Pie Spice Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice. from Land'O Lakes.com Chris in NM
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Post by Chris in NM on Oct 21, 2010 19:57:32 GMT -6
If this is potato salad, where are the potatoes in this recipe? Also, please numerics when mentioning eggs, onions and pickles, such as 4 eggs, 1 onion, diced and chopped pickles.
Thanks! Welcome to Nancy's world!
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Post by Chris in NM on Oct 20, 2010 15:27:55 GMT -6
As most of you know if you get Nancy's newsletter, her surgery did not happen yesterday. It is supposed to go as scheduled in 3 weeks.
Nancy, You are always in our prayers! May God be with you!
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