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Post by Chris in NM on Oct 8, 2005 4:41:30 GMT -6
Hi Beth!
Well, to begin with, it all depends on the cut of steak you have to cook. We generally buy t-bone or another lean cut of steak. Then we always marinate the steaks for a few hours in a wine marinade before we grill them outside. If you don't have a grill, you could always pan-fry them. Cook them fast and they should stay tender and juicy. The longer you grill/fry steaks the tougher they become. The wine (or any other marinade) will help break down the fibers a touch to tenderize them. Check out the section in this forum for sauces, marinades, etc. for one that sounds good to you.
Italian salad dressing is a good marinade, also, because it has vinegar in it and that will also break down the fibers a bit.
Hope this helps!
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Post by Chris in NM on Mar 5, 2005 5:35:48 GMT -6
Good morning Jay!
I have been doing this for several years. Works great! They can be put in dishes you fix right from the freezer, too! It is so nice to have these already chopped and ready to pop in a dish.
Chris in NM
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Post by Chris in NM on Feb 10, 2005 5:59:59 GMT -6
Thanks Linda! This is a great site!!! Chris
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Post by Chris in NM on Apr 2, 2006 8:34:38 GMT -6
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Post by Chris in NM on Dec 31, 2004 16:49:00 GMT -6
Thank you Lynn! I add my wishes to yours for everyone!
Chris in NM
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Post by Chris in NM on Dec 4, 2004 5:49:18 GMT -6
Good morning and welcome, Cat!
Yes, stock and broth are one and the same. Homemade stock is not as salty as canned broth (only as much salt as you decide to put in!), but just as good. I use it all the time! Actually you could get the beef or chicken granules and make your own so you wouldn't have a partial can left over if you don't use it all. I use Swanson's broth. Don't know if it is better than any other, but it is the one our stores carry. Campbell's also have it. By the way, consumme' is pretty much the same also. So take your pick!
Good luck!
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Post by Chris in NM on Nov 22, 2004 5:58:14 GMT -6
I would like to add my best for a happy and safe Thanksgiving to you all, too!
Chris in NM
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Post by Chris in NM on Nov 10, 2004 5:49:21 GMT -6
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Post by Chris in NM on Oct 22, 2004 6:50:25 GMT -6
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Post by Chris in NM on Aug 26, 2004 5:35:43 GMT -6
Metric Conversion Tables from: www.cdkitchen.comCONVERSION TABLE FOR U.S. AND METRIC U.S. CUPS TO GRAMS All-Purpose Flour and Confectioners' Sugar 1/8 cup = 15 grams 1/4 cup = 30 grams 1/3 cup = 40 grams 3/8 cup = 45 grams 1/2 cup = 60 grams 5/8 cup = 70 grams 2/3 cup = 75 grams 3/4 cup = 85 grams 7/8 cup = 100 grams 1 cup = 110 grams Flaked Coconut 1/8 cup = 10 grams 1/4 cup = 20 grams 1/3 cup = 25 grams 3/8 cup = 30 grams 1/2 cup = 40 grams 5/8 cup = 45 grams 2/3 cup = 50 grams 3/4 cup = 60 grams 7/8 cup = 65 grams 1 cup = 75 grams Brown Sugar 1/8 cup = 25 grams 1/4 cup = 50 grams 1/3 cup = 65 grams 3/8 cup = 75 grams 1/2 cup = 100 grams 5/8 cup = 125 grams 2/3 cup = 135 grams 3/4 cup = 150 grams 7/8 cup = 175 grams 1 cup = 200 grams Granulated Sugar 1/8 cup = 30 grams 1/4 cup = 55 grams 1/3 cup = 75 grams 3/8 cup = 85 grams 1/2 cup = 115 grams 5/8 cup = 140 grams 2/3 cup = 150 grams 3/4 cup = 170 grams 7/8 cup = 200 grams 1 cup = 225 grams Butter or Margarine 1/8 cup = 30 grams 1/4 cup = 55 grams 1/3 cup = 75 grams 3/8 cup = 85 grams 1/2 cup = 115 grams 5/8 cup = 140 grams 2/3 cup = 150 grams 3/4 cup = 170 grams 7/8 cup = 200 grams 1 cup = 225 grams Grated Coconut 1/8 cup = 10 grams 1/4 cup = 25 grams 1/3 cup = 35 grams 3/8 cup = 40 grams 1/2 cup = 50 grams 5/8 cup = 60 grams 2/3 cup = 65 grams 3/4 cup = 75 grams 7/8 cup = 85 grams 1 cup = 100 grams Cake Flour 1/8 cup = 10 grams 1/4 cup = 20 grams 1/3 cup = 25 grams 3/8 cup = 30 grams 1/2 cup = 50 grams 5/8 cup = 60 grams 2/3 cup = 65 grams 3/4 cup = 70 grams 7/8 cup = 85 grams 1 cup = 95 grams Ground Almonds 1/8 cup = 20 grams 1/4 cup = 40 grams 1/3 cup = 55 grams 3/8 cup = 65 grams 1/2 cup = 85 grams 5/8 cup = 105 grams 2/3 cup = 110 grams 3/4 cup = 130 grams 7/8 cup = 150 grams 1 cup = 170 grams Cocoa 1/8 cup = 15 grams 1/4 cup = 30 grams 1/3 cup = 40 grams 3/8 cup = 45 grams 1/2 cup = 60 grams 5/8 cup = 70 grams 2/3 cup = 75 grams 3/4 cup = 85 grams 7/8 cup = 100 grams 1 cup = 125 grams Slivered Almonds 1/8 cup = 10 grams 1/4 cup = 20 grams 1/3 cup = 25 grams 3/8 cup = 30 grams 1/2 cup = 40 grams 5/8 cup = 50 grams 2/3 cup = 55 grams 3/4 cup = 60 grams 7/8 cup = 70 grams 1 cup = 80 grams U.S. EQUIVALENTS METRIC Dash less than 1/8 teaspoon 1 teaspoon 60 drops 1 1/3 fluid grams 5 ml. 1 tablespoon 3 teaspoons 4 fluid grams 15 ml. 2 tablespoons 1 fluid ounce 30 ml. 4 tablespoons 1/4 cup 60 ml. 5 1/3 tablespoons 1/3 cup 80 ml. 6 tablespoons 3/8 cup 90 ml. 8 tablespoons 1/2 cup 120 ml. 10 2/3 tablespoons 2/3 cup 160 ml. 12 tablespoons 3/4 cup 180 ml. 16 tablespoons 1 cup or 8 ounces 240 ml. 1 cup 1/2 pint or 8 fluid ounces 240 ml. or .236 liter (1/4 liter) 2 cups 1 pint 480 ml. 1 pint 16 ounces 480 ml. or .473 liter 4 1/3 cups 1 quart 2 ounces 1 liter (1,000 milliliters) 1 quart 2 pints 960 ml. or .946 liter 2.1 pints 1.05 quarts or .26 gallons 1 liter 2 quarts 1/2 gallon 4 quarts 1 gallon 3.785 liters .035 ounces 1 gram 2.205 pounds 1 kilogram 1 ounce 16 drams 28 grams 1 pound (16 ounces) 453.6 grams 1 pound (2 cups liquid) 2.20 pounds 1 kilo LINEAR LENGTH CENTIMETERS 1 inch - 2.54 centimeters 1 foot - 30.48 centimeters 1 yard - 91.44 centimeters 1 meter - 39.37 inches LIQUID MEASURE MILLILITERS 1/4 teaspoon - 1.25 ml 1/2 teaspoon - 2.5 ml 3/4 teaspoon - 3.75 ml 1 teaspoon - 5.0 ml 1 1/4 teaspoons - 6.25 ml 1 1/2 teaspoons - 7.5 ml 1 3/4 teaspoons - 8.75 ml 2 teaspoons - 10.0 ml 1 tablespoon - 15.0 ml 2 tablespoons - 30 ml LITERS 1/4 cup - 0.061 1/2 cup - 0.121 3/4 cup - 0.181 1 cup - 0.241 1 1/4 cups - .31 1 1/2 cups - 0.361 2 cups - 0.481 2 1/2 cups - 0.61 3 cups - 0.721 3 1/2 cups - 0.841 4 cups - 0.961 4 1/2 cups - 1.08 5 cups - 1.21 5 1/2 cups - 1.321
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Post by Chris in NM on Aug 19, 2004 7:45:29 GMT -6
Hello and welcome vsc93187!
You could use a knife or spatula to evenly frost top and sides of the cake. Either one will work just fine! For getting the sprinkles on the sides of the cake, I would put paper towels or wax paper on the counter under the dish the cake is on first. Then sprinkle away, carefully! There will quite a bit on the paper but you will get the sprinkles on the sides. Just shake kind of sideways and they will adhere to the frosting! Put the sprinkles on the frosting immediately after frosting the cake. They will adhere then.
Good luck!
Chris in NM
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Post by Chris in NM on Aug 15, 2004 16:37:26 GMT -6
Hello and welcome Mrs. Wanda Joy!
We are all very friendly and helpful here at Nancy's Kitchen. We can't wait to see your recipes! We all love to share our best and favorites. Enjoy your stay!!! If you have any questions, please just ask!
I am a 59 yr. old housewife in southern NM - Alamogordo to be exact.
Chris in NM
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Post by Chris in NM on Aug 15, 2004 16:41:04 GMT -6
Hello and welcome allthatiam!!
I love your name!!! We don't fix much fish, but when we do, the smell doesn't last long. We do fix lots of shrimp, though, and even that smell doesn't last too long. Perhaps keep or put a pot of simmering pot pourrie on the stove on low when you are cooking fish? Any of you other great cooks have any ideas???
Enjoy your stay!!!
Chris in NM
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Post by Chris in NM on Jul 19, 2004 5:39:59 GMT -6
Thanks Sunlight! Your suggestions, substitutions and recipes using them are great!!!!!!!!!
Welcome to Nancy's Kitchen Message Board. We will be looking forward to more of your postings!!!!!
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Post by Chris in NM on May 21, 2004 6:13:47 GMT -6
Happy Birthday Shortcake! Have a wonderful day! Chris
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Post by Chris in NM on Apr 11, 2004 6:03:43 GMT -6
Hello and welcome to Nancy's Kitchen!
Yes, Jay is right. Just cut the netting off! The ham won't fall apart at all. If you would leave it on and bake it that way, you would have melted plastic all over your beautiful ham and baking dish. Most hams have instructions with them on length of time to heat up and oven temp.
Good luck!!!!
Happy Easter, and again welcome!!!!!
Chris
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Post by Chris in NM on Mar 4, 2004 5:37:44 GMT -6
Hello and welcome pinzarella!
Just down a little bit from this section is the beef/ground beef section on the Message where there are many pages of very good ground beef recipes! Also on the home page for Nancy's Kitchen if you scroll down a bit you will find a lot more recipes for ground beef. Alicia's Kitchen, Annie's Kitchen and Aali's Kitchen (all run and owned by Nancy) also all have a lot of ground beef recipes. To get to those 3 sites just click on the link at the top of this page! Good luck!!!
Chris in NM
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Post by Chris in NM on Feb 5, 2004 8:41:40 GMT -6
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Post by Chris in NM on Feb 3, 2004 8:20:16 GMT -6
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Post by Chris in NM on Jan 28, 2004 7:52:48 GMT -6
This site has lots of crab recipes for any meal. Enjoy your visit!!!! Chris www.crabplace.com/
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Post by Chris in NM on Jan 2, 2004 7:38:34 GMT -6
When cooking hamburgers in large quantities for a lot of people, partially cook the burgers ahead of time, place in a deep pan of warm au jus, then take individual ones out as needed to finish cooking on a grill or in a skillet. They taste delicious and take less than 1/2 the time if put on the grill raw.
Chris in NM
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Post by Chris in NM on Jan 1, 2004 10:06:44 GMT -6
Hope you all have a very happy and prosperous new year!!! Chris in NM
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Post by Chris in NM on Dec 24, 2003 21:35:54 GMT -6
Merry Christmas each and everyone of you! Happy Holidays!!!!!!! Chris in NM
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Post by Chris in NM on Dec 17, 2003 7:34:17 GMT -6
Hi and welcome Lucy330! Have you tried looking at all the ingredients on the Duke's jar? You could compare the difference with one or two of the other brands and maybe add something here and there to give your potato salad some oomph!! Or maybe tell Santa that you would like a good supply of Duke's for Christmas! ;D Anyway, I am serious about checking the contents (ingredients) to see if maybe you can boost your salad up using another brand. I have never heard of Duke's brand mayonnaise! When I use mayonnaise I use Helmann's or Kraft. They are the only 2 brands I have ever seen besides the store brands. Good luck!!!!!! Chris in NM
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Post by Chris in NM on Oct 24, 2003 6:11:07 GMT -6
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Post by Chris in NM on Aug 7, 2003 16:09:08 GMT -6
hehehehehe!!!!!! You made my day, Jay!!! Thanks!! ;D
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Post by Chris in NM on Jul 21, 2003 6:42:14 GMT -6
Hi Shortcake,
Yes, the new site will be great! I went there this morning and LOTS of new recipes are there already! I have to go to work soon so will work on some again after. Take care!!!!
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Post by Chris in NM on Jul 20, 2003 18:07:41 GMT -6
Hi! I don't mind at all either!!!! Work away young lady! Honestly! It is neat to see all the "older" ones up front for a while. Love it!!!!!
Chris
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Post by Chris in NM on Jul 19, 2003 10:23:40 GMT -6
Hi Robyn and Jay,
Whenever I get an email like you are talking about, I click on the link, am taken to the place in question and there is a new message or answer there. Don't know what is happening to you 2 though!!! Did you send Nancy a private message to ask her? She will more than likely know what is up. Good luck!
Chris
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Post by Chris in NM on Jul 18, 2003 16:45:10 GMT -6
Yesssssss!!!!!! Nancy makes it all possible!!!!!!
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