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Post by Chris in NM on Jun 7, 2003 18:08:24 GMT -6
Well, Ladies and Gents, We now have another site! Thank you Nancy! It is: www.recipewiz.comEnjoy!!!!!!
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Post by Chris in NM on Jun 7, 2003 10:05:48 GMT -6
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Post by Chris in NM on Jun 4, 2003 5:54:52 GMT -6
Hi Shortcake!
You are very welcome! I never thought of that site! I know it very well! We used that company to publish our Moose cookbook about 4 years ago here in Alamogordo. I sent Nancy a copy some time ago, too. Hmmmmm! I will go there today to ask permission!
Again thanks for the idea!!!
Chris
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Post by Chris in NM on May 29, 2003 16:21:14 GMT -6
We can now also post from: www.berksweb.com/pam/This is another great web site. However, as with the others we MUST include the referral to the site in all recipes posted. Enjoy!!!! Chris in NM
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Post by Chris in NM on May 2, 2003 17:15:32 GMT -6
Good Afternoon!
We just received permission from Land O' Lakes web site to post from their recipes!!!!!!!! ;D However, the rules are to link back to them with each recipe, as with all the other sites. Enjoy!
Chris
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Post by Chris in NM on Apr 29, 2003 7:40:03 GMT -6
Well Ladies and Gents, Below is another site we can post from. Just follow the rules as with the other sites we can post from. Enjoy!!! www.worldwiderecipes.comChris
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Post by Chris in NM on Apr 28, 2003 6:47:59 GMT -6
Good Morning all!
We can post recipes from Kraft now but only limited as we do with the other sites. Also, we must include a link back to their site. Below are some of their products. You may go to the Kraft web site to view all of the products. I haven't gone to each site, but am sure all products have sites and also recipes! Enjoy! There are over 25 products!
Chris
Bakers Chocolate, Breakstone Cottage Cheese, A-1 Steak Sauce, Cheez Whiz, Cool Whip, Jell-O,Miracle Whip, etc.
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Post by Chris in NM on Apr 15, 2003 7:12:58 GMT -6
You are very welcome Linda and April! I enjoy doing this for Nancy! Well, the rest of us benefit, too. Just gives us more places where we can post recipes from. A wider selection.
Sure glad Nancy is feeling better. I know it takes her longer to recoup from an illness. I enjoy talking with her too!!!!!
Chris
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Post by Chris in NM on Apr 11, 2003 13:37:52 GMT -6
Hello!
We do now have permission - with limited posting as with the other site - to post recipes from Campbell's Soup web site. We must refer back - with a link - when we post one. I will keep trying to get an answer from Kraft. That's a big site!
Chris in NM
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Post by Chris in NM on Mar 18, 2003 22:03:52 GMT -6
Hi Robyn, Thanks I will check on that one, too!!!!!!
Chris
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Post by Chris in NM on Mar 18, 2003 21:55:52 GMT -6
Hello everyone! I have been emailing several web sites for permission to post from their recipe collection on our site. So far, and I may forget one or two, we have permission - with a link back to their site and only limited (no mass posting): www.allrecipes.comwww.recipesource.compub10.ezboard.com/byourgrannysplacewww.recipegoldmine.comwww.recipelink.comwww.campbellssoup.comI am still waiting to hear back from Kraft and Del Monte and World Wide Recipes. Thanks for the suggestions, April. However I could not get or find a few of the suggestions you sent to Nancy for us to check on. Could you give us more specifics? Anyone else have any suggestions on sites to ask? Chris
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Post by Chris in NM on Mar 19, 2003 7:27:03 GMT -6
Hi Nancy, Yes, I do have a good recipe for cherry pie. I will check it out when I get home from work this afternoon and post it under pies, etc. Wow! I haven't made it in years! Maybe it is time to make it! Chris
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Post by Chris in NM on Mar 18, 2003 21:43:58 GMT -6
Hi Tom, Welcome!!!!
I believe most pies can be frozen for later, except for any that have meringues, etc. I haven't frozen any myself, but do know of friends who have. Pumpkin can be and I do believe most fruit pies can, but you need to be careful and protect it from freezer burn! Good luck!
Chris
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Post by Chris in NM on Mar 18, 2003 21:32:54 GMT -6
Hi! A very good marinade for steak is - ta da!!!!! Italian salad dressing! Yes, it is great! Another one is beer. We have never tried beer but several friends have and said it is great and gives a good flavor. We have used the Italian salad dressing, though and it is excellent!!!
Chris
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Post by Chris in NM on Nov 28, 2002 9:38:34 GMT -6
Hi June! And everyone else!
I just found a recipe for "Dutch Lettuce" in an old (1960's) Eastern Star cookbook my ex mother-in-law gave me back then. I will post it under the vegetables section of this board. See what you think.
Chris ;D
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Post by Chris in NM on Nov 26, 2002 10:08:59 GMT -6
Hi June, Well, I didn't find the recipe in the ones my Mother gave me, however---------. Success!!!!!!!!!! I just typed in mashed potatoes with vinegar in the search area of our browser (Explorer) and voila! Below are 3 I found. Sure hope one of these works. The last one seems a bit involved, though. The first two look quite easy and quick! Chris Horseradish Mashed Potatoes with Caramelized Onions Recipe courtesy Bobby Flay on Food TV Mashed Potatoes: 4 tablespoons unsalted butter 3 large onions, finely sliced 3 tablespoons balsamic vinegar 1 teaspoon finely chopped fresh thyme Salt and freshly ground pepper 6 russet potatoes, peeled and cut into 1-inch dice 6 tablespoons unsalted butter 1 cup heavy cream 3 tablespoons prepared horseradish Heat butter in a large skillet over medium heat. Add the onions and cook slowly until deep golden color. Add vinegar and thyme and season with salt and pepper, cook for 2 minutes longer. Cook potatoes in a large pot of salted water until soft. Drain well, add butter, heavy cream and horseradish, mash until smooth. Season with salt and pepper. Place potatoes in a bowl and top with the onions. Horseradish Mashed Potatoes with Caramelized Onions From www.nikibone.com5 extra large baking potatoes, peeled and cut into small chunks 3 tablespoons prepared horseradish 3 tablespoons white wine vinegar ½ cup plus 2 tablespoons butter 2 ½ pounds yellow onions, thinly sliced 2 teaspoons fresh thyme, chopped finely 3 garlic cloves, minced 1/2 cup milk grated Parmesan cheese salt and pepper to taste Melt butter in large frying pan over medium heat. Add onions and saute for about 30 minutes or until they turn a deep, dark golden brown, stirring frequently. Add white wine vinegar, thyme and garlic. Reduce heat and saute for another 5 to 7 minutes. Sprinkle with salt and pepper to taste. Set aside. Boil potatoes in large pot of salted water until tender, 20 to 25 minutes. Drain and return to pot and mash with an electric beater until smooth with no lumps. Add horseradish, milk, and 1/4 cup of butter and mix well, add more milk to thin if necessary; mixture should be thick, but not dry. Mix again until thoroughly combined. Add onion mixture and stir by hand until well combined. Transfer to baking dish, sprinkle with Parmesan cheese and bake, uncovered, at 350F for about 15 minutes. Serve hot. Title: *Mashed Potatoes Extrordinaire* Yield: 1 Ingredients 4 md red potatoes; (skins on),quartered 1/2 cn white hominy 2 lg stalks red kale; torn into -bit-sized 1" pieces 1/2 pk miso soup 1 garlic powder 1 black pepper 1 c. tamari or 1 c. vinegar Instructions Cook the potatoes until they are beginning to soften. Add the chopped up stalks of kale to the potatoes and cook until both are soft (or to your liking). Drain the potato/kale mixture. Reserve some water and do what you will with the rest. I saved this water to feed my plants; they always perk up nice with veggie water. Put the potato/kale mix back in the pan. Add the hominy. Begin mashing with a potato masher. Add some of the reserved potato water or soy milk to get them to the proper consistency. Add the miso soup mix, tamari/vinegar, garlic powder, pepper to taste. I used the miso soup mix because my mother gave me a box with 8 packets in; I don't really like soup, so I use the dry mix instead of simply salting my food. Per serving: 237 Calories (kcal); trace Total Fat; (1% calories from fat); 6g Protein; 54g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Post by Chris in NM on Nov 25, 2002 7:13:21 GMT -6
Hi June,
I will look in a couple of OLD cookbooks my Mother gave me before she passed away. The two I am thinking of are collections of recipes handed down in families at country churches. Just may have something! I'll check this afternoon when I get home from work. Hope we find it for you!!!!!
Chris
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Post by Chris in NM on Nov 29, 2002 16:14:18 GMT -6
;D LOL hehehehehe
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Post by Chris in NM on Mar 18, 2003 22:10:39 GMT -6
Well, they all sound good to me!!!!! I spent over an hour on this one earlier!!!!!
Chris
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Post by Chris in NM on Nov 25, 2002 17:00:52 GMT -6
Hi Gerry! ;D
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Post by Chris in NM on Nov 21, 2002 16:23:34 GMT -6
Welcome to you all!!!!!!! Nancy's Kitchen is a great place and we all enjoy reading all the great recipes and ideas!!!!!! I look forward to seeing all your contributions! ;D
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Post by Chris in NM on Dec 3, 2002 8:49:37 GMT -6
Hello all! Well, I am "bringing" my lemon bars and Christmas roll-out cookies to your "party"! I have posted them in the cookie section as everyone has. Maybe it will be warmer there. It is about 45 degrees here this morning and raining. Rained all night and doesn't look like it will quit very soon. At least I have today off so can just goof-off here at home. Can't wait to "see" everyone at the party! This will be lots of fun! Anyone else "coming" and "bringing" your favorites?
Chris
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Post by Chris in NM on Nov 26, 2002 15:02:36 GMT -6
Hi Robyn, No, I haven't decided yet which recipes to bring. I believe one will be the sugar cookies we all rolled out and iced and decorated for the holidays, and then maybe a lemon bar cookie. They were both my kids' favorites, and I might add, mine, too!!!!!!!! Oh - I am from Alamogordo, NM, not Texas. Close to it, though! Sometimes we shop in El Paso. Nancy is from TX I believe, though. LOL Who knows how and what we think when we're kids?! hehehe
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Post by Chris in NM on Nov 26, 2002 14:37:22 GMT -6
Hi Robyn and all!
Well, I am not from the west coast, but from south central New Mexico, Alamogordo. We are about 85 miles NE of El Paso, TX. My blood has thinned out quite a bit since we moved here from Laramie, WY, but today it is quite cold with rain showers and possible snow flurries (wierd!) tonight! We are in the Chihuahua Desert and at about 4200 ft. above sea level. I will be there, too!
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Post by Chris in NM on Nov 25, 2002 17:03:05 GMT -6
Hi Robyn! This is a great idea! I will do my thing tomorrow! Let's all join in and see what we can share!
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Post by Chris in NM on Mar 18, 2003 21:59:56 GMT -6
Hi Linda,
Well, I will check into my vast recipe collection to see what I can find for you! It does sound good! I use cracker crumbs in my meatloaf, but have never used the onion soup mix. I do use it in burgers, though. Will let you know tomorrow!
Chris
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Post by Chris in NM on Dec 22, 2002 8:23:51 GMT -6
Hi April and Shortcake, Yes, you can substitute ground beef for the pork in the Green Chili Stew. People down here in NM make it both ways. We have eaten it both ways, but the cooked pork (white meat) adds a little more pizazz to the dish. By the way, I don't use a lot of the hot green salsa, my stomach won't take it, but I do put some in. Enjoy!!!!! Chris
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Post by Chris in NM on Jan 15, 2003 17:49:54 GMT -6
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Post by Chris in NM on Jan 13, 2003 16:38:08 GMT -6
Yes, we do! We fix it occasionally for Sat. or Sun. breakfast fried. We serve it as we would a ham slice or 2! We also have eggs and hash browns with it. Very good. We also have it occasionally - fried - in a slice of bread (with mustard) as a sandwich for lunch. Good! Not too often, though, 'cause it is full of all the bad stuff for us! Health-wise, that is!
Chris
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Post by Chris in NM on Jan 19, 2003 20:54:40 GMT -6
Thank you, Baking Bud! This made my day! Just got home 1 hour ago from all day at work - since 10 am! Thank you again!! By the way, "this" is Mountain Standard Time. The time right now is 8 pm. Loooooong day! Was training a new bartender. Chris
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