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Post by cuteascountry_Shortcake on Dec 3, 2004 16:21:27 GMT -6
Hash Brown Potato Pie 5 large Eggs 1/2 cup Milk 3 cups Country-Style hash browns; thawed 1/3 cup Green onion; thinly sliced 1/2 teaspoon Salt 1/4 teaspoon Hot pepper sauce 1 1/2 cups Sharp cheddar cheese; shredd, divided 4 slices Bacon; crisp or 1/3 c real bacon bits In a medium bowl, beat eggs and milk; stir in hash browns, green onions, salt and pepper sauce. Stir in 1 cup cheese and half the bacon. Pour into a greased 9-inch pie plate or quiche dish. Bake at 350° for 25-30 minutes or until center is set. Sprinkle with remaining bacon and cheese. Bake 3-4 minutes longer or until cheese is melted. This recipe was found at: Just Vegetable Recipes which is located at www.justvegetablerecipes.com
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Post by cuteascountry_Shortcake on Jun 3, 2005 21:22:20 GMT -6
Garlic Stuffed Baked Potatoes
Take as many nice large (Idaho or Russet) potatoes that you will want to serve. Scrub the skins and then take the rounded end of a vegetable peeler and scoop out of end of the potato enough so that a clove of garlic can be inserted into each end. Next take about a half of a slice of bacon and wrap it around each potato. Wrap each potato in foil and place in a 400 F degree oven for about 45 minutes or until done. Unwrap and and if the bacon doesn't look done enough return to oven to make sure that the bacon is cooked. These are delicious and smell wonderful when baking!
Note from cuteascountry_Shortcake: Thank you to the member who submitted this recipe to Nancy's Kitchen Newsletter 6/01/05
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Post by cuteascountry_Shortcake on Dec 3, 2004 15:45:13 GMT -6
Uh-oh...seems this one got away from us... Tammi, If you are still looking for the recipe that was passed out at a Weight Watchers meeting, Nicole M. was kind enough to post it on the recipezaar website. Here is the direct link to 5 Can Soup: www.recipezaar.com/50338Although this recipe does not appear to be from WW, Nicole M. aslo recommended: 5 Cans and a Jar Soup: www.recipezaar.com/recipe/getrecipe.zsp?id=57009I'm sorry your request wasn't answered sooner. -Shortcake
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Post by cuteascountry_Shortcake on Sept 13, 2002 22:44:25 GMT -6
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Post by cuteascountry_Shortcake on Sept 12, 2002 0:12:01 GMT -6
1 Casserole Recipes / Eggplant recipes on: Sep 2nd, 2002, 9:17pm Started by Chowda | Post by Chowda
I was just given a lot of eggplants from a friends garden.Would love some nice casseroles made with eggplants. Thank You.
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Post by cuteascountry_Shortcake on Oct 5, 2002 20:15:12 GMT -6
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Post by cuteascountry_Shortcake on Oct 5, 2002 21:08:12 GMT -6
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Post by cuteascountry_Shortcake on Jan 28, 2004 13:54:45 GMT -6
Hi sandyjim, Here are a few ideas for making Creamed Potatoes: There are many variations of recipes for making Creamed Potatoes to be found at http://www.cooks.com: www.cooks.com/rec/doc/0,1-1,Creamed+Peas+and+New+Potatoes,FF.html Here is one of the recipes found at: www.cooks.comDirect link: www.cooks.com/rec/doc/0,161,156180-251201,00.html CREAMED POTATOES AND PEAS 1 tbsp. butter 1 tbsp. flour 1/2 tsp. salt 1 c. milk 1 1/2 c. cooked new potatoes, cut in half if lg. 1 pt. fresh new peas, cooked and drained Melt butter in medium saucepan; blend in flour and salt. Add milk; stir and cook until thick and bubbly. Add cooked potatoes and cooked peas to hot mixture; heat through. Garnish with little chopped pimento, if desired. Pour some butter over the top just before serving for a richer flavor. For creamed potatoes, just leave out the peas. Creamed Potatoes ll www.geocities.com/webcipes/veg/v3.htmlCreamed Potatoes II 4 Cups cubed, peeled, cooked potatoes 1/2 tsp salt 4 Tbsp butter 1/8 tsp pepper 2 Cups light cream 1 tsp minced parsley Combine potatoes, salt, butter, pepper and cream in a skillet and cook very slowly till slightly thickened and potatoes are hot Sprinkle with parsley and serve Recipe submitted by florentine on 1/31/99 Creamed Peas and Potatoes (Serves 4) irelandforvisitors.com/recipes/blpeas.htmOld Fashioned Creamed Potatoes www.freerecipe.org/Side_Dishes/Vegetables/Potatoes/CreamedPot_hf*g.htmDill Creamed Potatoes www.farmfreshtoyou.com/recipes/dill-0302.htmlBaked Creamed Potatoes www.recipesource.com/fgv/vegetables/potatoes/baked-creamed-potatoes1.htmlCreamed Potatoes (Crockpot Recipe, Serves 8) www.everydaycook.com/recipebox/vegetables/creamedpotatoes.htmEmeril's Creamed Potatoes, Spinach and Roasted Garlic www.wchstv.com/gmarecipes/xgivcreamedpotatoes.shtmlCreamed Potatoes (Pressure Cooker, Serves 6) www.recipecottage.com/pressure-cooker/creamed-potatoes.htmlEnjoy! -Shortcake
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Post by cuteascountry_Shortcake on Dec 3, 2004 19:16:00 GMT -6
From Allrecipes.com sidedish.allrecipes.com/az/GdGdGrnBns.aspGood Good Green Beans For someone who likes to be in and out of the kitchen, this recipe lets me do just that and gives the illusion that it was a lot more work than it was. But I'm not telling! Prep Time: approx. 10 Minutes. Ready in: approx. 12 Hours 10 Minutes. Makes 6 servings. Printed from Allrecipes, Submitted by Marisa Trevi No Good Good Green Beans 1/2 cup white vinegar 1/2 cup salad oil 1/2 cup white sugar 1 teaspoon garlic powder 1 small red onion, sliced 2 (14.5 ounce) cans French-style green beans, drained 1 (14.5 ounce) can bean sprouts, drained Directions In a large bowl, combine vinegar, oil, sugar, garlic powder, onion, green beans and bean sprouts. Cover and marinate overnight in the refrigerator. Note from -Shortcake Be sure and visit allrecipes.com by clicking on the link to the recipe page above if you would like to read the reviews or adjust the amount of servings for this recipe.
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Post by cuteascountry_Shortcake on Dec 14, 2002 15:57:04 GMT -6
"Veg-All" canned mixed vegetables website 189 recipes and counting using Veg-All brand mixed vegetables www.vegall.com/products/To see a complete listing of recipes, click on great recipes, when recipe search page comes up, select alphabetically or all in the menu box on the left, select by course in the menu box on the right, then click on the submit box at the bottom for a quick overview of all recipes at this site.
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Post by cuteascountry_Shortcake on Jul 28, 2003 22:18:47 GMT -6
Hi Janice, I submitted your question to the newsletter hoping to get a response from some people with more experience in the area of cooking with a convection oven. Here is a reply from the newsletter dated 7/23/03. Thank you to Anne in Rerno. -Shortcake This is for Janice, I have used my Farberware oven for over 20 years and just love it. My booklet states: 1. When roasting, decrease the cooking time by one-third, If the recipe calls for a ten lb. turkey at 325*F for 3 hrs.. Roast in Farberwareat 300*F for 2 hrs. 2. When baking any food with leavening (yeast, baking soda, baking powder, eggs) DECREASE the temperature by 75*F, but not lower than 275*F. Instead of baking a cake at 375*F for 30 min. bake in Farberware at 300*F for 25 to 30 min. There are several cookbooks out dedicated to convection cooking or search for recipes online. Hope this helps, Anne in Rerno
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Post by cuteascountry_Shortcake on Nov 25, 2004 18:45:13 GMT -6
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Post by cuteascountry_Shortcake on Aug 4, 2003 14:36:39 GMT -6
Seasoned Pepper 1/3 cup Black peppercorns 3 tablespoons sweet pepper flakes 2 tablespoons White peppercorns 1 teaspoon minced green onion 1 teaspoon Red Pepper Flakes 1/2 teaspoon Garlic Flakes Place all in a blender, process to coarse powder. Makes 2/3 cup of pepper mix. This recipe found at: groups.yahoo.com/group/4-THE-HEART-RECIPES/
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Post by cuteascountry_Shortcake on Jun 6, 2005 13:31:18 GMT -6
I saw a few posts for Dry Rubs in the past few days but none as simple as the one I use most. This one can be used on almost anything even if it was originally a Tri-Tip Rub. And this one will last almost indefinitely!
Dry Rub (originally Tri-Tip Rub)
1 Tablespoon salt 2 teaspoons garlic powder or garlic salt 2 teaspoons dried parsley flakes 2 teaspoons black pepper 2 teaspoons paprika
Thoroughly combine all ingredients together and place in a suitable container and add to your spice rack/cabinet. (Because this rub will keep indefinitely, I make several batches at a time and put it in a cleaned and sterilized jelly or similar jar with a screw on cap and keep it with my other spices.) I like to put a moderate amount of this rub on a tri-tip or any beef roast, chicken, pork, etc. a couple hours before I'm going to cook, grill or broil to let the rub season the outside of the meat I'm cooking. Today (New Years Day) I coated a 3-bone standing rib roast with this rub an hour ago and will let it stand for 3 hours before I put it in the rotisserie. This is REALLY a fantastic rub.
Submitted by Myron Drinkwater - Lake Forest, CA Printed in Nancy's Kitchen Newsletter 1/02/05
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Post by cuteascountry_Shortcake on Mar 29, 2006 23:23:44 GMT -6
Hello scrapperr,
Welcome to the recipe message board at Nancy's Kitchen. We're glad you decided to join us!
I was not able to duplicate the problem you mentioned opening the threads in the Pressure Cooker section of the board to read the recipes. I was able to access each recipe when I clicked on the title of any recipe I tried to open. Hopefully the problem has resolved itself. Please let us know if you are still having difficulty and we will investigate further.
Enjoy your visits!
cuteascountry_Shortcake
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Post by cuteascountry_Shortcake on Feb 3, 2005 23:22:07 GMT -6
Hi Daisie38, Here is another recipe you might like to see for comparison. Velma TN (9:39:18 pm) : I've started my fruit to make the Fruit Cake for Christmas. This one is more moist than regular fruit cake. FRIENDSHIP CAKE (Recipe 2) BRANDIED FRUIT STARTER 1 15 1/4 oz can pineapple chunks 1 17 oz can apricot halves 1 16 oz can sliced peaches 1 10 oz jar maraschino cherries 1 1/4 c sugar 1 1/4 c brandy Friendship cake, recipe below Combine all ingredients in a clean, non-metal bowl and stir gently. Cover and let stand at room temperature for three weeks, stirring fruit twice a week. Starter is now ready to use. Reserve one cup starter at all times or you will have to start all over again. To replenish starter, add one cup sugar and one of the four fruits; add another fruit every week for the next three weeks, stirring gently each time. Cover and let stand at room temperature three days before using. Apricot or peach brandy can be used and fruit thingytail substituted for peaches or apricots. FRIENDSHIP CAKE 1 c butter or margarine melted 1 3/4 c sugar 3 c all purpose flour 1 t baking soda 1 t ground cinnamon 1/2 t salt 1/4 t ground cloves 1/4 t ground nutmeg 2 c drained brandied fruit starter 2 eggs 1 c chopped pecans 1/4 c brandied fruit juice (such as apricot or peach brandy) powdered sugar Combine butter and sugar in a large bowl and beat well. Combine next six ingredients; add eggs and beat well again. Coarsely chop brandied fruit and add to batter, add pecans and juice and mix well. Pour into a greased, floured 10-in bundt pan and bake at 350 degrees for one hour. Cool ten minutes and turn out onto a wire rack to finish cooling. Sprinkle with powdered sugar. Source: Baltimore Evening Sun 5/1/91 This recipe was found at: www.recipelink.com/cgi/msgbrd/msg_script.pl?read_reply=1&board=0&thread=9566There were other great gift ideas as well. -Shortcake
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Post by cuteascountry_Shortcake on Feb 3, 2005 22:49:54 GMT -6
Hi Daisie38, I am wondering if perhaps the problem is with the canned fruits? Over the years, sizes and content of canned fruits have changed. Do you now use fruit packed in natural juice or light syrup as opposed to the heavy syrup it used to be processed in? I would think that would make a difference in the fermentation of the starter. Just a thought... Good luck! -Shortcake
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Post by cuteascountry_Shortcake on Dec 30, 2004 11:18:38 GMT -6
Hi Terri53, Here is a link to a manual for a 18-quart Nesco Roaster Oven: Thank you to Betsy, at www.recipelink.com for information about this pdf document. www.nesco.com/manuals/18qt.pdfNote: This may require you to download an Adobe Acrobat Reader if you do not already have one installed on your computer. Free Download for Adobe Acrobat Reader: www.adobe.com/products/acrobat/readstep2.htmlHere is a link to a google search for recipes for a 18-quart Nesco Oven Roaster: www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGLC,GGLC:1969-53,GGLC:en&q=Recipes+18%2Dquart+Nesco+Oven+Roaster Note: It may be necessary to copy and paste the entire link into your browser. Or simply type Recipes 18-quart Nesco Oven Roaster in the Google Search Engine search box. Happy Holidays! -Shortcake
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Post by cuteascountry_Shortcake on Dec 8, 2004 7:16:23 GMT -6
Hello Everyone,
I have moved the post by Nealsmama to this section in hope of quicker response. -Shortcake
Hi,
I am in desperate need of DIABETIC jar recipes, like diabetic cookies, brownies, soups, etc. that fit in a wide-mouth quart-size jar.
I've searched the 'net, and I can find jar recipes. I can find diabetic recipes. I cannot find diabetic jar recipes.
Please help! These are for Christmas presents!
Thanks! Tracey
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Post by cuteascountry_Shortcake on Nov 30, 2004 15:13:32 GMT -6
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Post by cuteascountry_Shortcake on Nov 4, 2004 12:38:55 GMT -6
Hi LoriLee, We're glad to have you join us at Nancy's Kitchen Recipe Message Board. It happens to all of us...we don't usually spend much time on the computer...until we get here! I hope you enjoy your visits! -Shortcake
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Post by cuteascountry_Shortcake on Oct 29, 2004 21:03:42 GMT -6
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Post by cuteascountry_Shortcake on Oct 16, 2004 10:49:04 GMT -6
Hi engaged, You are very welcome. I have posted our family favorite meatloaf recipe in the Beef/Ground Beef Recipe section of the board. Look for Aunt Dee's Meatloaf. Hopefully it is a recipe your fiance' will enjoy. Take care, -Shortcake
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Post by cuteascountry_Shortcake on Oct 10, 2004 16:54:52 GMT -6
Hi engaged, May I also welcome you to Nancy's Kitchen. We are happy to have you join in the fun! I'm sure many members are enjoying your posts. Thank you for sharing your favorite recipes. I thought you might like the Chocolate Chip Cookie recipe you will find by clicking on the link below. www.thespicehouse.com/recipe/recipe_291.phpEnjoy! -Shortcake
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Post by cuteascountry_Shortcake on Oct 19, 2004 10:22:28 GMT -6
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Post by cuteascountry_Shortcake on Sept 21, 2004 17:39:05 GMT -6
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Post by cuteascountry_Shortcake on Sept 21, 2004 11:11:26 GMT -6
Hi NancyKay, Welcome to Nancy's Kitchen! I thought you might like to check out some ideas for making Lasagna ahead of time which were found using the Google search engine. Here is the link: www.google.com/search?sourceid=navclient&ie=UTF-8&q=make+ahead+lasagnaI prefer to cook the noodles before baking. Others are pleased with the results following recipes where extra liquid (usually water) is called for to allow the noodles to cook while baking the completed dish. It's all a matter of preference. Personally, I do not like the texture of the no cooking required noodles found in the supermarket. Your make ahead recipe should turn out fine as long as you allow extra baking time to compensate for the refrigerated temperature. Usually an additional 20 to 30 minutes. Standing time is also important to allow for firming up before serving. I hope this is helpful to you. Ciao! -Shortcake
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Post by cuteascountry_Shortcake on Sept 20, 2004 20:49:12 GMT -6
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Post by cuteascountry_Shortcake on Sept 18, 2004 18:57:41 GMT -6
You are most welcome, Vivian. It's our pleasure to help whenever we can. Take care, -Shortcake
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Post by cuteascountry_Shortcake on Sept 18, 2004 17:02:55 GMT -6
Hi Vivian, Welcome to Nancy's Kitchen! Here is a link to find out all you ever wanted to know about baking muffins. There are several suggestions as to what might have caused your muffins to flatten upon cooling. www.baking911.com/quikbrds_muffins.htmGood luck with your next batch of muffins. -Shortcake
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