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Perfect Sandwich Loaf!  Noreen's Kitchen Basics
 
12:28
Greetings! Today I wanted to share with you a new recipe I have been working on for sandwich bread. This one is certainly a winner, in my book! You are going to love it. This bread has the perfect crumb and consistency. It goes together quickly and it is perfect for making in big batches or just one loaf at a time. You can make this bread in your mixer, by hand or in a bread machine as long as it can accomodate a 2 pound loaf. I don't usually use a bread machine and frankly find them to be a bit ridiculous, but if you love a bread machine, then you can go for it with this recipe. Just make sure that you add the ingredients according to your manufacturers instructions. This recipe renders a lovely, soft dough that will give you a nice soft, yet compact loaf that is perfect for slicing. You won't have any problems slicing this bread thin for sandwiches or toast. It will stay fresh, as long as it is wrapped properly for up to a week, but I usually make two loaves a week for my family's needs. Lunches, breakfasts, accompaniment for dinner etc. This loaf has few amendments. In other recipes I add potato flakes, dried milk, buttermilk or vital wheat gluten. But here the only additional amendment is the milk powder, which gives this bread a rich flavor and rise. If you like, you can make the dough and freeze it after the first rise and deflate. Then you can thaw on the counter and pan it and allow it to rise one more time before baking. That way you can always have bread dough ready to go when you need it ready to go! I hope you give this recipe a try and I hope you love it! Happy Eating! Get the recipe here: http://bit.ly/1jQUIUQ ***New Cookbook!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***NEW MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Rick's Channel: Rick of all Trades/Ricks DIY http://bit.ly/1ceJMef Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! http://bit.ly/17JVMTP Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/18mFQ9B Check out my cookbook! Available from Lulu.com! http://bit.ly/1czqM5R My Etsy Shop Mockingbird Emporium http://etsy.me/1cSMunM Join My Circles on Google+ http://bit.ly/1dnzRRI Noreen's Kitchen/What's for Dinner? Facebook fan page: http://on.fb.me/12bdibt The Holiday's Are Coming Facebook fan page http://on.fb.me/155Hau9 Noreen's Kitchen Holiday Helper Cookbook http://bit.ly/1czqM5S The Homestead Honey Hour Facebook fan page: http://on.fb.me/19JZY36 Noreen's Kitchen on Twitter: @noreenskitchen Noreen's Kitchen Blog: http://bit.ly/15R5GvV Noreen's Kitchen on Instagram: http://bit.ly/12bdqrp
Views: 67336 Noreen's Kitchen
Homemade Bulk Ranch Dressing Mix ~ Ranch Dressing Mix Recipe ~ Noreen's Kitchen
 
06:24
Greetings! I am sharing with you today, how I make my big batch ranch dressing mix! This is a recipe I got from my very good friend Katzcradul you can check out her channel with this link http://bit.ly/NLw3Sr This is the very best ranch dressing mix we have ever had and we love to make it in a quadruple batch so that we always have it when we need it. So easy to make using ingredients that most of us have on hand and if you don't have them, trust me, you are going to want to have these things on hand to make this mix. We are planning on using this mix to season up some awesome crispy ranch fish fingers, but we also use this of course as dressing, dip, popcorn sprinkle and even as a way to season up meat, fish and bread crumbs for frying all those wonderful things! I hope you will check out Katzcradul's channel here: http://bit.ly/NLw3Sr Make sure to check out her video where she shares how to make ranch dressing mix here: http://bit.ly/1eeyX8D You can find the recipe for this big batch version on my website here: http://bit.ly/1ocOWuS I hope you give this a try and I hope you love it! Happy Eating! ***New Cookbook!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***NEW MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Rick's Channel: Rick of all Trades/Ricks DIY http://bit.ly/1ceJMef Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! http://bit.ly/17JVMTP Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/18mFQ9B Check out my cookbook! Available from Lulu.com! http://bit.ly/1czqM5R My Etsy Shop Mockingbird Emporium http://etsy.me/1cSMunM Join My Circles on Google+ http://bit.ly/1dnzRRI Noreen's Kitchen/What's for Dinner? Facebook fan page: http://on.fb.me/12bdibt The Holiday's Are Coming Facebook fan page http://on.fb.me/155Hau9 Noreen's Kitchen Holiday Helper Cookbook http://bit.ly/1czqM5S The Homestead Honey Hour Facebook fan page: http://on.fb.me/19JZY36 Noreen's Kitchen on Twitter: @noreenskitchen Noreen's Kitchen Blog: http://bit.ly/15R5GvV Noreen's Kitchen on Instagram: http://bit.ly/12bdqrp
Views: 28477 Noreen's Kitchen
Raisin Cinnamon Swirl Bread!! Noreen's Kitchen
 
14:26
Greetings! We shared our perfect sandwich loaf and today I am expounding on that idea and sharing with you a wonderful raisin and cinnamon swirl loaf. Just a few simple and delicious additions make this bread gift worthy! You can also divide this recipe in two and make two smaller loaves to gift. If you like, you can put a simple icing glaze on top of this loaf for an extra special treat and decorate it with some halved candied cherries and green peel to look like holly and berries. Wrap this loaf in either a zip top bag or plastic wrap to keep fresh. You can also freeze the baked loaves, tightly wrapped for up to three months before thawing and serving. Because I know someone will ask, yes, you can freeze this dough for later use, after the first rise. Wrap in a zip top bag or a double layer of plastic wrap and freeze for up to six months. When you get ready to bake, you can simply thaw on the counter, pan and allow to rise then bake as usual. I hope you give this raisin cinnamon swirl bread a try and I hope you love it! Happy Eating! Find the Perfect Sandwich Loaf video Here: http://bit.ly/1bUZ73R Find my simple icing glaze recipe here: http://bit.ly/1jKNuy6 ***New Cookbook!***** Cocoas & Cookies & More Galore! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***NEW MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Rick's Channel: Rick of all Trades/Ricks DIY http://bit.ly/1ceJMef Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! http://bit.ly/17JVMTP Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/18mFQ9B Check out my cookbook! Available from Lulu.com! http://bit.ly/1czqM5R My Etsy Shop Mockingbird Emporium http://etsy.me/1cSMunM Join My Circles on Google+ http://bit.ly/1dnzRRI Noreen's Kitchen/What's for Dinner? Facebook fan page: http://on.fb.me/12bdibt The Holiday's Are Coming Facebook fan page http://on.fb.me/155Hau9 Noreen's Kitchen Holiday Helper Cookbook http://bit.ly/1czqM5S The Homestead Honey Hour Facebook fan page: http://on.fb.me/19JZY36 Noreen's Kitchen on Twitter: @noreenskitchen Noreen's Kitchen Blog: http://bit.ly/15R5GvV Noreen's Kitchen on Instagram: http://bit.ly/12bdqrp
Views: 28721 Noreen's Kitchen
Cinnamon Vanilla Candied Pecans ~ Gifts from Noreen's Kitchen
 
09:12
Here is a recipe for a cinnamon vanilla candied pecan that will have them wanting more. I promise you that if you make one batch you had better make two! My mother actually has to hide these from my dad when she makes them! That is just how good they are! Simple ingredients combine to make an amazing holiday treat that you are going to love giving to friends and family. These are very reminiscent of the "cinnamon roasted nuts" that you can find in malls all across the country. The only difference here is that you won't have the extra high price tag! Don't limit yourself to pecans either! Use this method to candy walnuts, Brazil nuts, peanuts and even cashews! They will be amazing! I hope you give this recipe a try and I hope you love it! Happy Eating and Happy Holidays! Get the recipe here: http://bit.ly/21NNUKd Business Inquiries can be sent to: [email protected] Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2015 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 40359 Noreen's Kitchen
Making and Canning Homemade Ro Tel ~ Noreen's Kitchen
 
10:37
Greetings! Canning season is in full swing in my neck of the woods. Today I am making and canning, homemade Ro-Tel. For those of you who may not be familiar with Ro-tel, it is a delicious combo of tomatoes and green chilies. Usually used to enhance a chili recipe or most popularly to add to a nacho dip along with some processed cheese. I was able to source some Hatch green chilies and for anyone who is from the southwest knows, this is the time of year for those mild, fragrant chilies. In New Mexico and Arizona you can find farmer's markets overflowing to the brim with bushels upon bushels of these beautiful green chilies. You will also find chili roasters which look like large mesh drums turned on their side and set over an open flame, usually a gas or propane flame, but I have seen them done over wood fueled fires. The roaster will fill the drum with fresh Hatch chilies and begin to turn it, tumbling the chilies over the flame, making them dance. In a short amount of time the chilies have turned black and blistered. This is when they are turned out and allowed to steam so the skin can be easily removed. In many cases, the peppers are placed in plastic bags and sold while hot. By the time you get them home they can easily slip out of their skins. Such fond memories of the southwest and the smell is intoxicating. Nothing like chili season in New Mexico and Arizona! Home grown tomatoes are the base for my Ro-tel along with those green chilies and some onions. In order to maintain the proper PH for waterbath canning, I have added some white vinegar (you can use cider if you choose) some sugar and a bit of canning salt. Simmered a good long time and then jarred up and ready to process. I am using Tattler lids for the first time today. After many years of wanting to try them and actually having been gifted a couple of boxes over the last couple of years, I was just a big chicken. Just like with my pressure canner, I was going kicking and screaming. However with recent changes to the Ball jar lids I have become aware that it was time to give these Tattler reusable lids a try. I will be doing another video with my thoughts on the process. In the end I love them! So that is how I made my homemade Ro-tel tomatoes and chilies. Super simple and delicious. I grew all of my tomatoes and spent less than ten dollars on the chilies and onions. Over all, I am very pleased to now have 16 pints of this homemade goodness on my shelf. It will be used in so many of our favorite meals! I hope you give this a try and I hope you love it! DISCLAIMER: This recipe is one of my own originals. I researched salsa recipes to determine the amounts of the vegetables and the acid as well as the processing time. If you choose to can this recipe, you do so at your own risk. We had no problems. If you are new to canning, please research before attempting. Happy Canning! Get the recipe here: http://bit.ly/1uoZnP4 For more information or to purchase Tattler lids: http://bit.ly/1qCCo1s Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Noreen's Garden Channel on YouTube! New videos every Tuesday! http://bit.ly/1ltMjAm Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Coming soon! Noreen's Crafting Corner! New videos will be posted every Thursday when we get that ball rolling! Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***Noreen's Kitchen Cookbooks!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Produced by Noreen's Kitchen ©2014 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 52925 Noreen's Kitchen
Crock Pot Peach Butter Recipe!  Noreen's Kitchen
 
09:38
Greetings! Today I am using those beautiful peaches that I showed you how to peel and using them to make an amazing peach butter in the crock pot. Fruit butters are highly seasoned with warm spices and super simple to make in small or large batches in your crock pot or roaster oven. I love to make large batches when I can literally can up to four dozen jars at a time. Today I have only filled my crock pot because I had a lot of peaches that I wanted to use that were too far gone to can as sliced peaches. So into peach butter they will be made. Slow cook your peaches, sugar and spices until they are soft, waz them up with the immersion blender and allow to cook for several hours more that way the fruit butter will become thick and rich. When you are ready, you can process these and can them for a delicious treat any time of year! This makes a perfect gift for friends, family and neighbors as well! I hope you will give this a try and I hope you enjoy it! Happy Eating! Find other great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! http://bit.ly/17JVMTP Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/18mFQ9B Check out my cookbook! Available from Lulu.com! http://bit.ly/1czqM5R Get a Noreen's Kitchen T-Shirt! http://bit.ly/17sy3ny Join My Circles on Google+ Noreens Kitchen Noreen's Kitchen/What's for Dinner? Facebook fan page: http://on.fb.me/12bdibt The Holiday's Are Coming Facebook fan page http://on.fb.me/155Hau9 The Homestead Honey Hour Facebook fan page: http://on.fb.me/19JZY36 Noreen's Kitchen on Twitter: @noreenskitchen Noreen's Kitchen Blog: http://bit.ly/15R5GvV Noreen's Kitchen on Instagram: http://bit.ly/12bdqrp
Views: 28041 Noreen's Kitchen
Refrigerator Pickles Recipe ~ Noreen's Kitchen
 
09:35
Today I wanted to share how I make refrigerator pickles! These are very hot in the culinary world right now with many high end restaurants making lots and lots of their own versions of this quick fermenting pickle. These are simple to make in small batches or large right at home. You will need to make sure you have lots of room in your fridge though if you plan on making more than a few at a time. I have been playing with this recipe for a couple of months now and have finally gotten to the point where I love them and so does my family. In fact, my parents have asked for more than one jar because they love them so much. I think the reason people really enjoy these pickles is because they are super crispy. That is because the pickles are never heat processed which can cause the cucumbers to lose their oomph and become soft and soggy. These are super easy to make and you don't have to have a ton of equipment to enjoy homemade pickles. You need a clean jar or two or three. I do recommend that you use canning jars however because they are thick tempered glass that can take the heat of the hot brine. Recycled jars can shatter and you can get badly injured so proceed with caution if you choose to use a jar not intended for canning. I hope you give these a try and I hope you love them! Happy Eating! Get the recipe here: http://bit.ly/1Cu3gVC Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Noreen's Garden Channel on YouTube! New videos every Tuesday! http://bit.ly/1ltMjAm Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Coming soon! Noreen's Crafting Corner! New videos will be posted every Thursday when we get that ball rolling! Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***Noreen's Kitchen Cookbooks!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Produced by Noreen's Kitchen ©2014 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 36122 Noreen's Kitchen
Basic Beer Batter Recipe ~Noreen's Kitchen Basics
 
05:17
Greetings! I have had so many requests to show how to make onion rings and to do that I have to start with a batter. My go to is a beer batter, but you can sub out club soda or plain flat water for the beer with out compromising the recipe. This is super simple and super delicious and once you try this you are never going back! This batter is perfect for anything! Fish, chicken, mushrooms, zucchini, onion rings! You name it! If you use this for chicken fingers, it will be just like Long John Silvers chicken planks. Toss a little of the extra batter into the hot oil for the crispy cruchies that LJS serves under all their fish and chicken! I hope you will consider giving this a try and I hope you love it! Happy Eating! Find This Recipe on my website! http://bit.ly/2nGlEvN Don't forget to subscribe! http://bit.ly/17JVMTP Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/18mFQ9B Check out my cookbook! Available from Lulu.com! http://bit.ly/1czqM5R Get a Noreen's Kitchen T-Shirt! http://bit.ly/17sy3ny Join My Circles on Google+ Noreens Kitchen Noreen's Kitchen/What's for Dinner? Facebook fan page: http://on.fb.me/12bdibt The Holiday's Are Coming Facebook fan page http://on.fb.me/155Hau9 The Homestead Honey Hour Facebook fan page: http://on.fb.me/19JZY36 Noreen's Kitchen on Twitter: @noreenskitchen Noreen's Kitchen Blog: http://bit.ly/15R5GvV Noreen's Kitchen on Instagram: http://bit.ly/12bdqrp
Views: 33830 Noreen's Kitchen
Quick & Easy Vanilla Nut Fudge!!  Noreen's Kitchen
 
07:13
Greetings! On the day that I made this video it was exactly one week till Christmas day. I know that some of you may be thinking that you need to get on the ball and get some gifts made to give out to teachers, friends, neighbors, co workers, etc. I also know that some of you may short on funds and short on time and may be wondering how you are going to get it all done. I am here to help! Vanilla nut fudge is the perfect quick and easy gift to make and give. You can make this in small foil pans or in a large cake pan and cut it into small pieces. I love the idea of giving it in the pan you pour it in that way it's just pop a bow and a tag on that puppy and give it with gusto! This fudge is very similar to the famous See's Candies vanilla nut fudge that may not be in your budget this holiday. You can enjoy it nonetheless with this version. This is quick and easy and uses accessible ingredients that are easy to find. This really has four ingredients and is super delicious! White chocolate, butter, sweetened condensed milk a little salt and some extract. I used vanilla nut extract, but you could use maple, vanilla or almond. I have also used walnuts, but if you prefer pecans, then go for it! I hope that this helps give you some idea of how you can get several gifts together in a flash and make people super happy with the holiday spirit this season! I hope you try this vanilla nut fudge and I hope you love it! Happy Holidays! ***New Cookbook!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***NEW MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Rick's Channel: Rick of all Trades/Ricks DIY http://bit.ly/1ceJMef Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! http://bit.ly/17JVMTP Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/18mFQ9B Check out my cookbook! Available from Lulu.com! http://bit.ly/1czqM5R My Etsy Shop Mockingbird Emporium http://etsy.me/1cSMunM Join My Circles on Google+ http://bit.ly/1dnzRRI Noreen's Kitchen/What's for Dinner? Facebook fan page: http://on.fb.me/12bdibt The Holiday's Are Coming Facebook fan page http://on.fb.me/155Hau9 Noreen's Kitchen Holiday Helper Cookbook http://bit.ly/1czqM5S The Homestead Honey Hour Facebook fan page: http://on.fb.me/19JZY36 Noreen's Kitchen on Twitter: @noreenskitchen Noreen's Kitchen Blog: http://bit.ly/15R5GvV Noreen's Kitchen on Instagram: http://bit.ly/12bdqrp
Views: 25646 Noreen's Kitchen
Amish Style Beef & Noodles ~ Pressure Cooker Recipe ~Noreen's Kitchen
 
10:25
Many of you have been asking for more pressure cooker recipes since you have received them as holiday gifts! I also know that my good friend Heather at The Kneady Homesteader channel will be getting one delivered to her door very soon! A special surprise from her hubby! Rick recently requested beef and noodles and we adapted this recipe for the pressure cooker in order to make a dish that could be made a bit more quickly. This has slow cooked taste but only took about 90 minutes to make from start to finish. So, when you are in a hurry, but still want to make a fabulous supper, this is the answer. I used a 3 pound chuck roast and trimmed it well, removing all the large fatty pockets and cutting the lovely marbled meat into 1 inch cubes. We browned the meat in a bit of oil and added all the other ingredients. Pressure cooked, according to my manufacturers instructions for 12 minutes and allowed for a natural release, which I prefer when cooking beef and pork. Once it was opened, we added some Wondra flour to thicken the gravy, cooked some egg noodles and glazed carrots and dinner was served! If you don't have an electric pressure cooker, not to worry! You can make this in your slow cooker, just brown the meat in a skillet and add all the ingredients to the crock then cook on high for 6 hours or on low for 8 hours and you can thicken your gravy in a similar fashion. I hope you give this pressure cooked Amish style beef and noodles a try and I hope you love it! Happy eating! Get the recipe here: http://bit.ly/1QEggSZ Business Inquiries can be sent to: [email protected] Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 104687 Noreen's Kitchen
How To Make Salt Free Fajita Seasoning: Noreen's Kitchen
 
04:39
I am getting ready to make some quick Fajitas for dinner so I needed to make some seasoning for the chicken and shrimp. Here is a quick and easy way to mix up a batch for yourself. This is much cheaper and more delicious than the packets of seasoning blends you can purchase at the grocery store. The added bonus for this on is that it is salt free and gluten free! I buy my spices in larger containers because of the massive cost differential! Larger containers purchased either online, in a big box or warehouse store or at a local wholesale grocer can save you tons of money on expensive spices. I keep mine in my pantry closets where they are temperature controlled and in the dark. This allows them to have a much longer shelf life than if they were stored in the cupboards next to or on top of my stove or in the warm kitchen in general. I love to share how to make your own seasoning blends. You most likely have all these items on hand and being able to blend them yourself will save you money and help you use what you paid for without it going stale. This blend is comprised of simple ingredients that most people will have on their spice rack. Today I used equal amounts of garlic powder, onion powder, cumin, oregano, paprika and cilantro. You can choose to add salt if you like, in which case I would add 1 tablespoon. You can also add black pepper and or chipotle or ancho chili powder if you like, depending on your love of heat and spices. This is easy to mix up and store in a mason jar. This amount is enough to season about four pounds of meat. Keep this with a tight fitting lid in a dark cool and dry place for up to six months. I hope that you try this soon! I know you are going to love it! Happy Eating! Get a printable version of this recipe on my website: http://bit.ly/2fdebmV Business Inquiries can be sent to: [email protected] Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 65257 Noreen's Kitchen
How to Peel Peaches for Canning!  Noreen's Kitchen Canning Basics
 
04:25
Greetings! Today I am getting ready to prepare some peach butter and needed to peel my peaches. I thought this would be a good time to share with you some canning basics on how to properly peel peaches to get ready for canning. I am not canning my peaches today, because my peaches are a little too ripe. So I am going to make peach butter. However this is the same way you would peel peaches for sliced canned peaches in syrup or even for a quick peach cobbler. You could also just peel and slice and store in zip top freezer bags and freeze for up to a year if you like and use for smoothies and desserts! All you really need is some boiling water and a bowl with water and ice cubes. Then the peaches and the temperature do the rest for you. You will end up with much less waste than if you peeled them with a veggie peeler and you will have a beautiful smooth peach to slice and can. I hope this helps you understand what to do when you get your peach canning or prep underway! I hope you try this and I hope you love it! Happy Canning! Find This Recipe on my website! http://bit.ly/Nkitchen Don't forget to subscribe! http://bit.ly/17JVMTP Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/18mFQ9B Check out my cookbook! Available from Lulu.com! http://bit.ly/1czqM5R Get a Noreen's Kitchen T-Shirt! http://bit.ly/17sy3ny Join My Circles on Google+ Noreens Kitchen Noreen's Kitchen/What's for Dinner? Facebook fan page: http://on.fb.me/12bdibt The Holiday's Are Coming Facebook fan page http://on.fb.me/155Hau9 The Homestead Honey Hour Facebook fan page: http://on.fb.me/19JZY36 Noreen's Kitchen on Twitter: @noreenskitchen Noreen's Kitchen Blog: http://bit.ly/15R5GvV Noreen's Kitchen on Instagram: http://bit.ly/12bdqrp
Views: 8367 Noreen's Kitchen
Perfect Bacon Every Time ~ No Skillet Necessary ~ Noreen's Kitchen
 
07:01
Today I am sharing a real kitchen basic! How to cook perfect bacon every time. I recently shared a deluxe grilled pimento cheese sandwich in a video that contained bacon and tomatoes. I had a viewer ask me the secret to getting perfect slices of bacon because she had problems getting them to be perfectly cooked when she did it in a skillet. So today I am sharing how I make perfect bacon every time. No skillet required. Only a few simple tips and tricks and you will be on your way to no longer being a bacon slave on Saturday morning! I have memories of my mother frying bacon in a skillet on the stove when I was a child. Even memories of myself as a young married person wanting to make a delicious breakfast for my mate. The problem is that skillets are round and bacon is straight. Mostly bacon is bigger than the diameter of the skillet and the skillet has hot spots that make frying perfect slices nearly impossible. Some will say, "use a griddle" or "I never have a problem cooking perfect bacon in a skillet". To them I say BRAVO! Great for you! I am not that lucky. I have the secret to perfectly cooked bacon every time and it was learned from years of working in hotel banquet kitchens. You see, I majored in hotel/restaurant management in college and that is what I have a degree in. I have worked many a banquet hall. In fact, I started working as a sophomore in high school at a local country club doing banquet set up and break down on the weekends. I still love a big hotel kitchen. Nothing quite like it. I digress. When you go to a breakfast buffet or an Easter or Mother's day brunch buffet in a fancy facility. I.E., hotel or banquet hall. They are not frying their bacon in a skillet. They are not even frying their bacon on a flat top. No, they are cooking their bacon in the oven. This gives you perfect, flat, straight and handsomely curvy pieces of bacon that everyone loves. The picture perfect bacon if you will. First you want to have a great sheet pan. I have half sheet pans with a rolled, enforced edge. I buy them from a number of places such as Amazon or online restaurant supply houses. Next secret is to use non stick aluminum foil. This is probably not what they are using in the hotel kitchen. They are using parchment paper and that is an apt substitute but trust me on this. Get yourself a roll of this nonstick foil and your life will be changed! I don't use a lot of foil, but when I cook bacon I do. The nonstick surface allows the bacon to move freely without getting stuck and forms into perfect curvy, flat pieces. Next is to have a good quality bacon. If you have a local brand that is made in your state, go for that. Mine is called Neese's and it is available in North Carolina, South Carolina and parts of Virginia. Best bacon I have ever eaten. I believe they ship at certain times of the year. If you ever have the opportunity to give this a try, I highly recommend it! This bacon is evenly sliced and not too thin. It does not fall apart when you take it from the rasher like some commercial brands. I lay my bacon out on the pan so that each piece is opposite the last. Think about flipping like it were a spoon so the bowl of the last is at the handle of the previous one. This will help you fit more on the pan. Also, don't crowd the pan if you can help it. Pre heat your oven to 350 degrees and wait for it to be completely heated. Place both sheets of bacon in the oven. One on the bottom rack all the way to the left one on the top rack all the way to the right. Bake for 10 minutes then flip them. Put the bottom sheet on the top rack and the top sheet on the bottom rack and bake for an additional 10 minutes or until browned and crisp. Monitor closely to achieve your preferred doneness. Then just remove from the oven. Stack on some paper towels and allow to drain. Then save the bacon nectar to a jar if desired. Clean up is easy and the bacon is perfect. What more could you ask? I hope you give this method of cooking bacon in the oven a try sometime soon and I hope you love it! Happy Eating. Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: [email protected] Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 22425 Noreen's Kitchen
Coconut Pecan Frosting Recipe ~ Noreen's Kitchen
 
04:07
Greetings! Today I am sharing how to make a coconut and pecan frosting to go on top of a German chocolate cake. This is very simple to make and uses ingredients you may have on your pantry shelf. I have demonstrated a double batch for my cake, but I will provide a single batch recipe for you on my website. I hope you give this frosting a try on your German chocolate cake or even on an oatmeal or spice cake and I hope you love it! Happy Eating! Get the recipe here: http://bit.ly/1qxaEZI Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Noreen's Garden Channel on YouTube! New videos every Tuesday! http://bit.ly/1ltMjAm Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Coming soon! Noreen's Crafting Corner! New videos will be posted every Thursday when we get that ball rolling! Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***Noreen's Kitchen Cookbooks!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Produced by Noreen's Kitchen ©2014 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 16418 Noreen's Kitchen
Easy Pickled Jalapenos ~ Refrigerator Pickles ~ No Canning ~ Noreen's Kitchen
 
07:10
Continuing on our refrigerator pickling adventure, we are going to make some super simple pickled jalapeno rings. These are ever so simple to make and you can whip up as much or as little as you like. I plan on making more refrigerator pickles throughout the summer and I am excited to share those with you in coming weeks. I only made what I thought I would use through the summer and will be sharing a recipe with these soon that will be perfect for grilling! I love refrigerator pickling! The simple task of putting vegetables into a brine and allowing them to sit for a period of time to transform into something even more delicious is sheer kitchen alchemy. A great science project for you home schooling moms too! These pickled jalapenos are a great option if you don't can, don't want to can and don't need to have three bushels worth of jalapenos pickled, in your canning pantry. Let's be real, how many pickled jalapenos do you really use? I use them sometimes and mostly during the summer so the amount I have demonstrated in the video will last me the summer and most likely will be gone by the end of the year. The best part of refrigerator pickling is that you can do small batches and you can add more veggies to your brine if you want to fill up the jar and use up what you already have. I also love the fact that I can share. Jar the pickles up in small containers and take with you to summer potlucks, picnics and parties. Give as awesome hostess gifts when you want to carry a thank you gift to a party or a dinner with friends. Nothing says, you love someone like something from your kitchen. Nothing says that more strongly than a gift in a jar! I started with 16 rather large jalapenos. I did not weigh them I only know how many there were. I gave them all a good wash and cut off the stem end and discarded it. I did not deseed my peppers, buy you should feel free to do that if you like. Frankly, I will not lie, these are super hot! So you make the choice that is best for you regarding the intensity of heat you prefer. I did not use any spices or extras in this pickle. I prefer my jalapenos to be plain so I can use them in recipes or salads. You can add a tablespoon of pickling spice and a clove or two of fresh garlic to each quart jar if you like before loading the peppers and brine. Unlike the crisp cucumber pickles we recently made, these peppers actually get cooked in a brine. I used three cups each of white vinegar and water along with 1/2 cup of granulated sugar and 2 tablespoons of kosher salt. The brine was brought to a boil and I added the peppers in. Brought it back up to a boil and turned off the heat. I allowed the peppers to steep in the brine for 15 minutes before loading into clean, sterilized jars. I was able to fill one quart and one pint jar with the amount of pepper rings I had. I like to give them a gentle push to really compact them in the jar. Then I poured over the brine to cover. I don't worry about head space when doing a refrigerator pickle because we are not processing these to be shelf stable. You do really want to strive for total coverage of the contents though. Be sure the brine covers the veggies. I made sure to wipe the rims of the jars just to be sure there was no residual stickiness or seeds and sealed them with a lid and a ring. You can also use the plastic storage lids if you like. What I really like to do is use a flat sealing lid along with a plastic storage lid. This give a really good seal as the jar cools and keeps it fresher a bit longer and prevents spitting when you turn the jars daily. You will want to allow the jars of jalapenos to sit on your counter and come to room temperature before placing them in the fridge. Give them a shake everyday for three days and they will be ready to enjoy. These are in a vinegar brine and will remain safe in your fridge for up to six months. . I hope you are enjoying this series on refrigerator pickling. Let me know if you are! I hope you give these pickled jalapenos a try and I hope you love them! Happy Eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: [email protected] Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 12880 Noreen's Kitchen
Carnitas ~ Pressure Cooker Recipe ~  Noreen's Kitchen
 
08:37
Greetings! Today I am sharing with you how to make delicious pork carnitas in the pressure cooker! This is super simple and super flavorful. You can make this on a Sunday afternoon or a busy Wednesday afternoon. No worries, these take about an hour in the pressure cooker and then they just shred right up. Stuff the meat into some tacos, tostadas, burritos or enchiladas and you are good to go. There are so many things you can make with this delicious shredded meat, you are going to love all the possibilities! I have used Las Palmas green chili enchilada sauce as a base for my liquid and flavored up the meat with pickled garlic, cilantro, dehydrated onion, cumin, carrots and oregano. You decide what flavors you like and toss them in. If you haven't had the opportunity to try pickled garlic, please, give that a try because it is amazing. I also tossed in a splash of the pickling liquid from the jar of garlic for a bit more tangy flavor. This meat is amazing and I have enough for easily two or three more meals for my family. This is a great dish to make for freezer banking as well. Allow this to cool and then pack in freezer bags or freezer safe containers. Freeze in meal sized portions for your size family. When you want a quick meal. Take out the carnitas, thaw or heat in a saucepan and make tacos, burritos or enchiladas! Easy as can be! If you don't have a pressure cooker, you can make this delicious carnitas in your slow cooker! Just toss everything in the sleeve, put the lid on, set on high for about two hours and then turn to low for four to six shred and serve! See, again, just as easy. The slow cooker is a great option if you need to be away all day and dinner is all but ready when you get home. I hope you give these pressure cooker carnitas a try and I hope you love them. I also hope that you will give the Las Palmas Green Chili Enchilada Sauce or their other varieties a try as well, they really are delicious and a great way to have sauce on hand when you don't have time to make your own! I hope you try this and I hope you love it! Happy Eating! ***New Cookbook!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***NEW MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Rick's Channel: Rick of all Trades/Ricks DIY http://bit.ly/1ceJMef Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! http://bit.ly/17JVMTP Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/18mFQ9B Check out my cookbook! Available from Lulu.com! http://bit.ly/1czqM5R My Etsy Shop Mockingbird Emporium http://etsy.me/1cSMunM Join My Circles on Google+ http://bit.ly/1dnzRRI Noreen's Kitchen/What's for Dinner? Facebook fan page: http://on.fb.me/12bdibt The Holiday's Are Coming Facebook fan page http://on.fb.me/155Hau9 Noreen's Kitchen Holiday Helper Cookbook http://bit.ly/1czqM5S The Homestead Honey Hour Facebook fan page: http://on.fb.me/19JZY36 Noreen's Kitchen on Twitter: @noreenskitchen Noreen's Kitchen Blog: http://bit.ly/15R5GvV Noreen's Kitchen on Instagram: http://bit.ly/12bdqrp Produced by Noreen's Kitchen ©2013 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 25397 Noreen's Kitchen
Pressure Cooked Whole Turkey ~ Noreen's Kitchen
 
11:53
THIS METHOD IS ONLY RECOMMENDED FOR PRESSURE COOKERS 10 QUARTS OR LARGER. If you have a smaller version or brand, please consult your manufacturer's manual for more information. As many of you know, last year I purchased the Elite 10 quart electronic pressure cooker from HSN. I replaced my old Wolfgang Puck model because it was finished and gave up the ghost. When I saw the presentation for this version I was in awe at all the things they shared that could be cooked in this machine. I have done many recipes using this pressure cooker, but had always wanted to give a whole turkey a try. Today we are going to venture down that road. There are a couple tricks to getting a turkey just right in a pressure cooker. Sure, you can just plop it in there with some liquid and hit the button, but what you are going to get is not going to make you happy and may or may not resemble a turkey. I have flash roasted this bird for about 30 to 45 minutes in a very hot oven prior to placing it in the pressure cooker. I also fashioned a couple long aluminum foil slings to help me get the turkey out when it is finished. These two tips are crucial in making a great pressure cooker turkey. In the end, this turkey was fall apart delicious and we have made a turkey in an hour and a half which is considerably less time than traditional roasting. That not only saves time, but energy and in the end money as well. This time of year is a great opportunity to pick up turkeys on clearance since stores are wanting to get rid of the holiday birds to make room for other stock. Take advantage of this fact and if you have room in your freezer consider picking up one or two for later in the year. We were fortunate enough to have gotten turkey for 48 cents a pound after Thanksgiving and we bought two that were about 12 pounds just for the purpose of trying them out in the pressure cooker. These results have made me very happy and I am sure they will make you happy as well! I hope you will be encouraged to make your next turkey in the pressure cooker! I hope you try it and I hope you love it! Happy Eating! Get the full "recipe instructions" here: http://bit.ly/1zx5h61 Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Noreen's Garden Channel on YouTube! New videos every Tuesday! http://bit.ly/1ltMjAm Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Coming soon! Noreen's Crafting Corner! New videos will be posted every Thursday when we get that ball rolling! Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***Noreen's Kitchen Cookbooks!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Produced by Noreen's Kitchen ©2014 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 37847 Noreen's Kitchen
Slow Cooker Beef Barley Soup Recipe ~ Noreen's Kitchen
 
09:15
Baby, it's cold outside! At least it is in my neck of the woods and I know this is the case for many of you as well. I can't think of a more delicious way to warm up on a cold winter's night that a steaming bowl of hearty beef barley soup. This one is done in the slow cooker so it is even easier! I had done a beef barley soup video many years ago and the video quality and camera work were in that "learning process" so we are having a "do-over" this time. This soup is loaded with beefy goodness and mushrooms, onions, carrots and since I did not have any celery and did not realize I was out when I went to the store, I supplemented my soup with a good hand full of dehydrated celery from my food storage. A little beef stock, some herbs and spices and you are on your way to a very delicious meal. After cooking for the afternoon, we added regular pearled barley to the slow cooker and continued to cook until the barley was done. This can take anywhere from 45 to 90 minutes depending on your appliance. Just keep an eye on things and when the barley is toothsome and chewy, you are ready to eat. This soup needs nothing more than a spoon. You can serve it with a sandwich or a side salad, but really this just needs a spoon. It is delicious, filling and satisfying. Leftovers can be kept in the fridge for up to a week or frozen for up to three months. I hope that you will give my slow cooker beef barley soup a try and I hope you love it! Happy Eating! Get the recipe here: http://bit.ly/1Pm4hUP Business Inquiries can be sent to: [email protected] Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 47355 Noreen's Kitchen
Chicken Divan Recipe!  What's for Dinner?  Noreen's Kitchen
 
14:49
Greetings! It is the return of the Chicken Divan! Two or three years ago I posted a video recipe of this dish, chicken divan. I had to remove it for copyrighted music issues, but had posted the recipe on my website. Since we hadn't had this since I last made the other video and since my family had been asking we thought it was the perfect opportunity to make another video so that we could share this amazing and decadent casserole with you! Chicken divan has it's roots in the 1950's when men wore suits and hats and ladies wore dresses and hats and gloves to dine out. So much different from today's hurried lifestyle. This casserole harkens back to a time when life was taken just a bit slower and may have been savored a little bit longer. I got this recipe from a friend of mine. She always promised to give it to me and never did. It was one one those things that she was very prideful of. She made this casserole for me when both of my children were born and I was welcomed home those evenings by this piping hot and satisfying casserole filled with chicken, broccoli and the most amazing rich sauce you have ever tasted. The original recipe made so very long ago probably started with a very complicated sauce involving eggs, milk, a roux etc, however this casserole is made easy by the addition of cream of chicken soup. Not something you see me use many times, however there really is no substitute. If you can find the Pacific brand condensed cream of chicken soup that is the one you should choose. It is organic. I have shown the old standby, Cambells, and because this is a "sometimes food" you should not feel guilty about using that. This casserole will easily portion out for 12 servings. I usually only serve this with a green salad and a crusty loaf of bread. It is rich and delicious and you won't find that you need any additional side dishes to go along. I hope you give this classic, throwback casserole a try and I hope you love it! Happy Eating! Find This Recipe on my website! http://bit.ly/Nkitchen Don't forget to subscribe! http://bit.ly/17JVMTP Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/18mFQ9B Check out my cookbook! Available from Lulu.com! http://bit.ly/1czqM5R Get a Noreen's Kitchen T-Shirt! http://bit.ly/17sy3ny Join My Circles on Google+ Noreens Kitchen Noreen's Kitchen/What's for Dinner? Facebook fan page: http://on.fb.me/12bdibt The Holiday's Are Coming Facebook fan page http://on.fb.me/155Hau9 The Homestead Honey Hour Facebook fan page: http://on.fb.me/19JZY36 Noreen's Kitchen on Twitter: @noreenskitchen Noreen's Kitchen Blog: http://bit.ly/15R5GvV Noreen's Kitchen on Instagram: http://bit.ly/12bdqrp
Views: 43565 Noreen's Kitchen
How to Make a Loopy Bow!  Noreen's Kitchen
 
08:11
Greetings! Today I am taking a departure from the kitchen and showing you how to make a loopy bow. I know this may seem a bit different, however, I think that especially at this time of year, knowing how to make a decent bow is a really good thing to have in your holiday survival arsenal. If you were to go to the flower shop or craft store they would charge you at minimum $5.00 for what I show you today. The ribbon can be found at stores far and wide cheaply and if you happen to have a floral supply close to you, it can be had for even less! My favorite type of ribbon to use is the acetate floral ribbon that they use to make bows for plants and arrangements. THE BEST! you can get it from a place called COD Wholesale online. Give this a try. It might take a couple times till you get the hang of it, because it is a little tricky when you start twisting the ribbon, but in all, you should get this. Remember, like anything, the more you do it, the better you get. In no time, you will be making great bows for your packages and wreaths! GO BOW CRAZY.
Views: 122222 Noreen's Kitchen
Molly's Paper Roller Coaster Project for ECE
 
01:21
We spend the weekend building this paper roller coaster along with Molly for her Physical science class. She and her team needed to build a paper roller coaster out of nothing but card stock and tape. We could use whatever adhesive we wanted to. We used duct tape and scotch tape along with some double sided tape. We used a bunch of card stock. Some was given to Molly by the teacher along with the rules which indicated that the coaster had to have a certain number of features including loops, flat track, curves, turns and uphill climbs. We added two funnels and a half pipe. Both of those features are designed to slow the coaster down and make the marble travel for a longer period of time. The goal is to have the longest run. In the end, her coaster is running 1 minute and 1 second overall. We are very proud if her and think her coaster, while not the prettiest thing, is awesome! Business Inquiries can be sent to: [email protected] Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Noreen's Garden Channel on YouTube! New videos every Tuesday! http://bit.ly/1ltMjAm Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Subscribe to my crafting channel! Noreen's Crafty Corner, new uploads every Thursday! http://bit.ly/1MplHBS Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***Noreen's Kitchen Cookbooks!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Produced by Noreen's Kitchen ©2014 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 26956 Noreen's Kitchen
How to Make Magic Mix with Recipe!  Noreen's Kitchen
 
05:59
Greetings! Today I am sharing with you how to make your own Magic Mix. If you are unfamiliar with what that is, it is a blend of dry milk, flour and butter that can be used as a base for a white sauce, cream soups, pudding, Popsicle and much more! The main reason I want to do this is because I want to get away from using envelope mixes and canned cream soups in some of my favorite recipes. The reasons are three fold. First I want to get away from as much corporate food as possible. Second it is better for me and my family because I know that the ingredients are chemical free. Third, the benefits to rotating my food storage by using what I already have. I was introduced to Magic Mix a long time ago by Crystal Godfrey of the everydayfoodstorage channel here on YouTube. My fellow Honey, Katzcradul has also done a video of Magic Mix where she used it to make some decadent chocolate pudding! I have to say that this is a great item to have on hand and you will find yourself reaching for it over and over again for a number of different recipes. Make sure you store this in the fridge or freezer because of the butter. I hope you try this and I hope you love it. Look for more upcoming videos where I will show you how you can use this to make your own: Cream of broccoli soup Cream of mushroom soup Cream of chicken soup Cream of celery soup Cream of asparagus soup Chocolate Pudding Vanilla pudding Butterscotch pudding Fudgesicles White sauce Cheese sauce Macaroni and cheese Alfredo sauce Vodka sauce and more! Happy Eating! Katcradul's Magic Mix Chocolate Pudding: http://youtu.be/d3ZqaRGZPyc Crystal Gofrey's Everydayfoodstorage channel" http://www.youtube.com/user/everydayfoodstorage?feature=results_main Magic Mix, How to Make Magic Mix, Magic Mix Recipe, Homemade Mix, White Sauce Mix, Cream Soup Mix, Powdered Milk, All Purpose Flour, Softened Butter, Cooking, Eating, Cream of Broccoli Soup, Cream of Mushroom Soup, White Sauce Recipe, Kitchen, Food, Eating, Food Storage, Food Storage Rotation, Pantry Rotation, Prepper's Pantry, Noreen's Kitchen, What's for Dinner?, Budget Friendly, Economical, Quick and Easy, How-to, Howto, How To, YouTube, Tutorial, Homemade, Home Made, Noreen, Atticus9799
Views: 42482 Noreen's Kitchen
Chicken and Stuffing Bake Pantry Meal ~ Noreen's Kitchen
 
10:26
Greetings! Tonight was a crazy night, but like most nights I like to cook something nice for dinner. So on the way home, I pulled this one out of my mental recipe box and realized that I had neither made this for a while nor shared it. So here we go with Chicken and Stuffing Bake! Look for this recipe on my blog soon! As Always, I hope you try this and I hope you enjoy it! Happy Eating.
Views: 19430 Noreen's Kitchen
BEST HONEY GLAZED CARROTS RECIPE! MAKE AHEAD THANKSGIVING
 
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Get your Updated and Revised edition of Make Ahead Thanksgiving CookBook here: http://bit.ly/2yw5Zme Today I am sharing a super delicious and really easy side dish that you can make right away or make ahead for your Thanksgiving celebration. These honey glazed carrots are so easy and delicious you will want to make them more often than just on special occasions! Only a few ingredients come together either on the stove top or in the oven to make a delicious, sweet and savory side for your holiday or weekday meal! This recipe starts off with steamed carrots. I have used baby cut carrots but you can feel free to use regular carrots cut into coins or chunks. You can even use frozen carrots if that is something you prefer! This would not, however be appropriate for canned carrots because they are much to soft and will turn to mush when cooked again. I cooked my carrots in the pressure cooker for 5 minutes on the vegetable setting and they turned out perfect and tender crisp. In this video I am sharing how to make these on the stove top but explain what to do for a make ahead situation. The instructions and full recipe are available in my Make Ahead Thanksgiving Cookbook and I have placed the link above at the top of this description. The carrots go into a skillet with melted butter, honey and orange juice. Then they are simmered for around five minutes on medium high heat until the sauce begins to turn to a glaze. You will be able to tell when this happens because the mixture will begin to bubble with very large bubbles that are slow to burst. You will also be able to see the carrots being coated with that awesome glaze. At this point you will want to turn off the heat and add a pinch of salt to taste as well as some dry or fresh thyme leaves that you have crushed in your hand. This will help to release some of their essential oils and they will begin to bloom and flavor and scent the dish to perfection! If you wanted to prepare this in advance, simply toss your steamed carrots, butter (no need to melt, just cut into cubes) and orange juice into a foil pan together. Tightly cover with foil and refrigerate for up to three days before you intend to serve. On the day of your meal, remove from the refrigerator and place in the oven, covered at 350 degrees for 30 minutes. Remove and stir well. Return to the oven, uncovered and continue to bake for another 20 minutes, stirring every ten minutes or until the glaze has set and the carrots are glistening and bubbly. Season to taste with salt and thyme. That's it! Super simple and a delicious addition to any holiday or Sunday dinner! I hope you give these honey glazed carrots a try sometime soon and I hope you love them. I also hope you will check out my Make Ahead Thanksgiving Cookbook and pick up a copy for yourself to help make your Holiday as stress free as possible! Happy Eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: [email protected] Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 12060 Noreen's Kitchen
Home Canning Solution: Make Your Own Canner Rack: Noreen's Kitchen
 
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Greetings! The other night in the Homestead Honey Hour chat room, one of my regular subscribers as well as a regular chat room guest, shaunalovestocook, was chatting about how she wanted to start canning, but did not have a canning rack and unless there was some "redneck" way to solve that she didn't know what to do. Well here is the answer to that question. I know that I have come across this dilemma every now and then and have been posed similar questions. The answer is as simple as using a plate that is a bit smaller than your pot or what I have done here. Construct yourself a canner rack by using mason jar rings. If you have extras, put them to use. I would suggest only using the 'regular" sized jar rings as opposed to the "wide mouth" rings because I think you will have more success keeping your jars off the bottom of the pot. You can also use this with a larger stock pot. You don't have to have a canner to start canning, you only need to have a pot large enough to accommodate the jars you are using. The pot I have used in this video is an 8 quart stock pot. I would only be able to use pints and jelly jars, but not quarts because I would not have the proper amount of space at the top to have 1 inch of water on top of the jars for the water bath processing. I have lashed the rings together with some small zip ties or cable ties. You can find these at the hardware store or in the hardware section of any big box or even the dollar store. This will give you a canner rack that you will be able to use for at least this season. The rings are not rust resistant so you may see rust forming. Make sure to dry the "rack" after each use to prolong it's life. I hope that this information is helpful to shauna as well as others who may have been faced with the same problem. Remember, there is always a way to make it work with what you have. The old adage holds true. "Use it up, wear it out, make it due or do without". We can do what we can do with what we have and we don't have to spend a lot of money to do those things. Happy Canning! Homemade Canner Rack, Canner Rack, Canning Rack, How to Make Canning Rack, Make a Canning Rack, Canning, Home Canning, Water Bath Canning, Canning, Jam, Jelly, Pickles, Pickling, Homesteading, Self Sufficiency, Old Fashioned, Urban Farming, Urban Homestead, Backyard Garden, Square Foot Gardening, Gardening, Food Storage, Pantry, SHTF, TEOTWAWKI, WROL, How-to, Howto, How To, YouTube, Tutorial, Economical, Economic Collapse, Frugal Living, Provident Living, Noreen's Kitchen, Kitchen, Homemade, Home Made, Noreen, Atticus9799
Views: 20267 Noreen's Kitchen
Homemade Cream of Chicken Soup ~ Noreen's Kitchen Basics
 
07:46
I am making a casserole for a family from church that calls for cream of chicken soup. I prefer not to use the condensed soups in a can and opt to make my own. Here is a very easy way to make homemade cream of chicken soup that you will find easy and delicious. I also have a great recipe for homemade cream of mushroom soup that many people have said they enjoy a lot! Here is a link to that video: http://bit.ly/1jp18eM I hope you give this homemade cream of chicken soup a try and I hope you love it! Happy Eating! You can find the recipe here: http://bit.ly/1ZIvfhU Business Inquiries can be sent to: [email protected] Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2015 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 45037 Noreen's Kitchen
Sausage Gravy for Biscuits Recipe ~ Noreen's Kitchen
 
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Go Visit Eatallthebirds: http://www.youtube.com/user/Eatallthebirds Greetings! I needed to break in that new cast iron skillet so I decided to make sausage gravy and biscuits for breakfast. This is the way I always knew how to make sausage gravy. Good old fashioned, stick to your ribs cowboy food! Quick and easy and with few ingredients. If you pick up a couple pounds of bulk sausage here and there, you will always have what you need on hand to make this. This could also be made from your food storage using powdered milk that has been prepared, freeze dried sausage crumbles, flour and canned butter or bacon fat. The biscuits are also able to be done from food storage as well. You can see how I make biscuits here: https://www.youtube.com/watch?v=KYaGzYL21HI You can make country gravy by leaving out the sausage and starting with a 1/4 cup of butter or bacon fat or a combination of the two. That is perfect with lots of cracked black pepper over country fried steak or chicken. I hope you will give this hearty breakfast a try! I even make it for supper sometimes! I hope you try it and I hope you love it! Happy Eating! ***NEW MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Rick's Channel: Rick of all Trades/Ricks DIY http://bit.ly/1ceJMef Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! http://bit.ly/17JVMTP Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/18mFQ9B Check out my cookbooks! Available from Lulu.com! http://bit.ly/1czqM5R My Etsy Shop Mockingbird Emporium http://etsy.me/1cSMunM Join My Circles on Google+ Noreens Kitchen Noreen's Kitchen/What's for Dinner? Facebook fan page: http://on.fb.me/12bdibt The Holiday's Are Coming Facebook fan page http://on.fb.me/155Hau9 Noreen's Kitchen Holiday Helper Cookbook http://bit.ly/1czqM5S The Homestead Honey Hour Facebook fan page: http://on.fb.me/19JZY36 Noreen's Kitchen on Twitter: @noreenskitchen Noreen's Kitchen Blog: http://bit.ly/15R5GvV Noreen's Kitchen on Instagram: http://bit.ly/12bdqrp Sausage Gravy and Biscuits, Sausage Gravy Recipe, Country Gravy Recipe, Country Gravy, Biscuits and Gravy Recipe, How to Make, Biscuits and Gravy, Chuck Wagon Recipe, Cowboy Food, Quick and Easy, Budget Friendly, Economical, Breakfast Recipe, Kitchen, Food, Cooking, Eating, Recipe, Recipes, Howto, How to, How-to, YouTube, Tutorial, Noreen's Kitchen, Homemade, Home Made, Noreen, Atticus9799
Views: 102176 Noreen's Kitchen
Broccoli & Cheese Souffle Recipe ~ Noreen's Kitchen
 
06:05
Today I am sharing a family favorite! Broccoli and cheese souffle'! This a perfect side dish that puts a different spin on the old stand by broccoli with cheese sauce! I hope you give this a try and I hope you love it! Happy Eating and Happy Holidays! Get the recipe here: http://bit.ly/1u79OXI Get my cook book here: http://bit.ly/1czqM5R Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Noreen's Garden Channel on YouTube! New videos every Tuesday! http://bit.ly/1ltMjAm Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Coming soon! Noreen's Crafting Corner! New videos will be posted every Thursday when we get that ball rolling! Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***Noreen's Kitchen Cookbooks!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Produced by Noreen's Kitchen ©2014 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 19481 Noreen's Kitchen
Quick and Easy Bean and Bacon Soup: Noreen's Kitchen
 
09:04
Greetings! I am not up to par. I have a sore throat and a bit of a runny head as a result of a diminished resistance from a drastic weather change and stress from my job. I really needed something comforting and warm to soothe my throat and my psyche. I had most of the ingredients to throw this together tonight so here we have quick and easy bean and bacon soup. This can be made from your food storage using canned beans, canned stock or bullion and water, home canned bacon, home canned veggies or even dehydrated or frozen veggies. You decide what works for you and what you may have on hand. I have simply used some chicken stock, rendered bacon, canned great northern beans, celery, carrots, onion, garlic, bay leaf, thyme, marjoram and celery seed as well as some pink salt and pepper. I let the whole thing simmer for about 20 minutes and dinner was ready. We just ate this with some bread and butter. It was a hearty and satisfying and healthy meal that made everyone happy to sit down to dinner. I hope that this gives you some ideas about how you can throw together a quick soup in the middle of the week from what you may have on hand. A little thought and a little creativity can supply you with a wonderful dinner in no time that will feed souls as well as bellies. I hope you will try this and I hope you love it! Happy Eating!
Views: 9605 Noreen's Kitchen
Pineapple Jam Canning Recipe ~ Noreen's Kitchen
 
13:52
Greetings, in this last installment for my contribution of National Can-it-forward day I am going to share with you all, one more time how I make my blue ribbon winning pineapple jam. This has won me a blue ribbon the last two years in the Craven County Fair and I am very proud of that. This Jam is super simple requiring few ingredients so that makes it a perfect jam for a first time canner! It makes a wonderful delicious jam that can easily be used on ice cream or pound cake for a layered dessert or trifle or a great banana split! I hope that today has encouraged all of you to get into canning even just a little bit. Start small and work your way up, you will be so glad you did. I will not kid you, it is hard work, but so well worth the effort when you can open up your home canned goods and serve them to your family knowing exacting how it was made and what went into it. I hope you try this and I hope you enjoy it. As always, Happy Canning!
Views: 117093 Noreen's Kitchen
Super Flavorized Cereal Snack Mix Recipe ~ Noreen's Kitchen
 
09:55
A simple cereal snack mix is always a favorite this time of year. I make mine just a bit different than usual and thought I would go ahead and share it with you since Rick has asked me to mix up a batch! Mine is bold and super flavorized. Using additonal Worcestershire and season salt as well as other extra goodies, mix together to make this over the top! This is perfect for eating out of hand whenever you want a crunchy salty snack and is great for including in lunch boxes, take away gifts for friends and neighbors and how about putting a big bowl out for your New Year's Eve or superbowl celebration?! I hope you give my version of this snack mix a try and I hope you love it! Happy Eating! Get the recipe here: http://bit.ly/1rpV9Jf Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Noreen's Garden Channel on YouTube! New videos every Tuesday! http://bit.ly/1ltMjAm Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Coming soon! Noreen's Crafting Corner! New videos will be posted every Thursday when we get that ball rolling! Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***Noreen's Kitchen Cookbooks!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Produced by Noreen's Kitchen ©2014 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 18369 Noreen's Kitchen
Southern Style Cheese Straws Recipe ~ Noreen's Kitchen
 
07:44
Nothing says Merry Christmas in the south than a giant pile of cheese straws! There are lots of ways to make these delicious sharp cheesy tidbits of heaven. My way is similar to a shortbread cookie, only without any sugar and with lots of cheese! Spice these up the way you like. Traditionally they have a bit of paprika and cayenne but I bumped it up a bit and added some onion powder and garlic powder along with the salt. Normally these are run through a pastry bag, which I could not do because I have issues with carpal tunnel and early stages of arthritis. So I opted to use my cookie press and it worked perfectly. The plus is that all the straws were nearly the same perfect size. These will freeze really well after they are baked as long as you store them in an airtight container. These will stay nice for up to three months in the freezer. If you don't want to freeze them then you can keep them stored in an airtight container for up to two weeks. These are perfect for making ahead when getting ready for your event! I hope you give these little cheesy bites of the south a try and I hope you love them! Happy Eating and Happy Holidays! Get the recipe here: http://bit.ly/1YbEj0p Business Inquiries can be sent to: [email protected] Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2015 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 15512 Noreen's Kitchen
Pico De Gallo Fresh Salsa Recipe ~ Noreen's Kitchen
 
05:13
Greetings! Today we are having tacos for supper and what goes better with tacos than some fresh Pico De Gallo salsa? A must have in our house. Even if you only eat it with chips this is a crowd pleaser! You can determine and control the heat by adding as much or as little jalapeno pepper as you like. You can leave in the seeds if you like it hot or you can leave this hot pepper out altogether. Add in some chopped sweet green and red bell pepper instead for color, flavor and crunch! No matter how you make this you are going to love it! I hope you give this one a try and I hope you love it! Happy Eating! Get the recipe here: http://bit.ly/1v7pSqx Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Noreen's Garden Channel on YouTube! New videos every Tuesday! http://bit.ly/1ltMjAm Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Coming soon! Noreen's Crafting Corner! New videos will be posted every Thursday when we get that ball rolling! Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***Noreen's Kitchen Cookbooks!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Produced by Noreen's Kitchen ©2013 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 23581 Noreen's Kitchen
Scalloped Corn Casserole!! Noreen's Kitchen Thanksgiving!
 
07:03
Greetings! Here is another idea for a great Thanksgiving side dish that you can serve as something different for your holiday feast! Scalloped corn is one of Rick's family favorites for Thanksgiving. In fact, it is his father favorite side ever. Unfortunately many of his relatives can no longer enjoy this dish because of a congenital disorder that many of them suffer from. However, we called Rick's mom and asked her to walk us through the recipe. Hers was very, very simple so I took that and added my own spin on her version. Here we have a wonderful scalloped corn or corn pudding, lots of whole kernel corn, held together with just enough custard and cracker crumbs to make an amazing dish. This makes an 8 inch casserole but it is rich and decadent so it will be plenty for at least 12 people. Let's face it, Thanksgiving is all about the side dishes and people like to take a little bit of everything and then go back for more of what they love. So you don't need to make a vat of everything. Just a little so you have a great selection that will make your spread look amazing and in the end you don't have to deal with a ton of leftovers. I like some things leftover, like turkey and stuffing, but some sides just don't save over very well, so some things you are not going to want to plan as leftovers because they will just be icky. This dish is savory with a little underlying sweetness. It has a lovely custard to hold the corn in place, but it does not taste "eggy". The cracker crumbs absorb the milk and egg mixture and makes this hold it's own. Make sure to butter your dish liberally so that you get a great crust on the bottom and it will release from the dish easily when served. Make sure you allow this to sit for at least 10 minutes before serving to allow the custard to settle and all the dish to be perfect. I hope you give this a try and I hope you love it! Happy Eating! Don't forget to vote for my entry in the finals of the Crock Pot Seasoning Mixes Slow Cookin Recipe Contest! You can vote every day, once a day through November 18th! Every day they will give away a prize of a crock pot cook book and a 3 month supply of their seasoning mixes! Go to their facebook page and like them and go to the voting page to place your vote: Crock Pot Seasoning Mixes Facebook Page http://on.fb.me/19QFK8J ***New Cookbook!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***NEW MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Rick's Channel: Rick of all Trades/Ricks DIY http://bit.ly/1ceJMef Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! http://bit.ly/17JVMTP Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/18mFQ9B Check out my cookbook! Available from Lulu.com! http://bit.ly/1czqM5R My Etsy Shop Mockingbird Emporium http://etsy.me/1cSMunM Join My Circles on Google+ http://bit.ly/1dnzRRI Noreen's Kitchen/What's for Dinner? Facebook fan page: http://on.fb.me/12bdibt The Holiday's Are Coming Facebook fan page http://on.fb.me/155Hau9 Noreen's Kitchen Holiday Helper Cookbook http://bit.ly/1czqM5S The Homestead Honey Hour Facebook fan page: http://on.fb.me/19JZY36 Noreen's Kitchen on Twitter: @noreenskitchen Noreen's Kitchen Blog: http://bit.ly/15R5GvV Noreen's Kitchen on Instagram: http://bit.ly/12bdqrp
Views: 16645 Noreen's Kitchen
Making & Canning Slow Cooker Pear Butter ~ Noreen's Kitchen
 
11:17
Greetings! Last weekend, my neighbor brought me about ten pounds of pears in a grocery bag from his son's property. He said his wife knew that I would do something delicious with them. Well he was right! After making a great pear upside down cake and eating some out of hand, I decided to make some slow cooker pear butter and can it up. This is super simple and super delicious. I did not end up adding any additional spices aside from the fresh ginger it just didn't need it! Of course you can adjust this to your own preference if you like a bit more spice, but this is so delicious you might not want too! I hope you give this pear butter a try and I hope you love it! Happy Eating! Get the recipe here: http://bit.ly/1p6aXZH Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Noreen's Garden Channel on YouTube! New videos every Tuesday! http://bit.ly/1ltMjAm Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Coming soon! Noreen's Crafting Corner! New videos will be posted every Thursday when we get that ball rolling! Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***Noreen's Kitchen Cookbooks!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Produced by Noreen's Kitchen ©2014 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 19070 Noreen's Kitchen
Spicy & Sweet Garlic Chicken Under Pressure!  Noreen's Kitchen
 
08:28
Greetings! Molly found a recipe on Facebook and showed it to me. We all thought it looked like something we would enjoy. So I took that recipe and ran with it, but I put my own special twist on it and added even more amazing flavors to the mix. I went ahead and made this one in my electric pressure cooker because I am often asked to do more recipes using that appliance and since the weather is cooling off and the school year is in full swing and time is often at a premium, this was the perfect time to incorporate the pressure cooker. This chicken is flat out amazing! Please be aware that the next time I make this, I will be leaving out the chili flakes and simply sprinkling them on top of my serving. This was delicious but it was very spicy because of the fact that I added the flakes to the pressure cooker, thereby intensifying the heat. It was delicious, but next time I am going to do it without them. This has the flavor and aroma of a really great General Tso Chicken from your favorite Chinese restaurant. the flavors were incredible and adding the tapioca starch at the end just tightened up that sauce to perfection. Serve this with some rice or lo mein noodles and some steamed broccoli for a really great mid week or anytime meal. The leftovers were equally as amazing and reheated very well. I hope you will give this one a try and I hope you love it! Happy Eating! Find This Recipe on my website! http://bit.ly/1Co8HaB Don't forget to subscribe! http://bit.ly/17JVMTP Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/18mFQ9B Check out my cookbook! Available from Lulu.com! http://bit.ly/1czqM5R Get a Noreen's Kitchen T-Shirt! http://bit.ly/17sy3ny Join My Circles on Google+ Noreens Kitchen Noreen's Kitchen/What's for Dinner? Facebook fan page: http://on.fb.me/12bdibt The Holiday's Are Coming Facebook fan page http://on.fb.me/155Hau9 The Homestead Honey Hour Facebook fan page: http://on.fb.me/19JZY36 Noreen's Kitchen on Twitter: @noreenskitchen Noreen's Kitchen Blog: http://bit.ly/15R5GvV Noreen's Kitchen on Instagram: http://bit.ly/12bdqrp For collaborations and business inquiries, please contact via Channel Pages: http://ChannelPages.com/atticus9799
Views: 42463 Noreen's Kitchen
Easy Vinegar Ricotta!! Noreen's Kitchen Basics!
 
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Greetings! We did our weekly "milk run" on the day we made this video. My dairy man told us that he had over purchased on his whole milk and he was going to have to do something with it and asked if we would like to take some off his hands because It was past the date and he could not sell it. He knows I love to make cheese and likes to offer it to me because he knows it won't just go down the drain! I was so happy to get his gift that I thought it would be a lovely opportunity to show you how to make simple ricotta cheese with only milk, white vinegar and salt. This process is very simple. You only need a very clean and sanitized stainless steel pot along with a stainless steel spoon and an instant read thermometer. Very simple and you will have lots of whey leftover to save for baking bread and making smoothies or protein drinks! If you would like more, detailed, written information about how I did this simple process, please check out my blog! Noreen's Kitchen Blog: http://bit.ly/15R5GvV I hope that you will give homemade ricotta a try sometime soon and I hope you will love it! Happy Eating! ***New Cookbook!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***NEW MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Rick's Channel: Rick of all Trades/Ricks DIY http://bit.ly/1ceJMef Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! http://bit.ly/17JVMTP Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/18mFQ9B Check out my cookbook! Available from Lulu.com! http://bit.ly/1czqM5R My Etsy Shop Mockingbird Emporium http://etsy.me/1cSMunM Join My Circles on Google+ http://bit.ly/1dnzRRI Noreen's Kitchen/What's for Dinner? Facebook fan page: http://on.fb.me/12bdibt The Holiday's Are Coming Facebook fan page http://on.fb.me/155Hau9 Noreen's Kitchen Holiday Helper Cookbook http://bit.ly/1czqM5S The Homestead Honey Hour Facebook fan page: http://on.fb.me/19JZY36 Noreen's Kitchen on Twitter: @noreenskitchen Noreen's Kitchen on Instagram: http://bit.ly/12bdqrp
Views: 19821 Noreen's Kitchen
Homemade Hack! Make Your Own Ready Garlic~Noreen's Kitchen
 
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NOTE: GARLIC SHOULD NEVER BE CANNED EITHER BY WATER BATH OR PRESSURE CANNING METHODS!!! Do you like to buy the prepared minced garlic from the grocery store like I do? I make no secret of the fact that I love my giant jar of garlic that is ready to go whenever I need to plop a spoonful into the skillet! I am not ashamed and you shouldn't be either. However, sometimes I don't know where the garlic has originated from and sometimes I have some garlic that needs to be dealt with and that is the case that brought on this tutorial. I like to purchase the already peeled garlic cloves that come in bags in the fresh produce section of my market. I ended up having a bunch left that needed to be used up so I chopped it super fine with my knife and stuck it into a jelly jar. I wanted to make sure it could be preserved for at least a week so I added a bit of water and a 1/8 teaspoon of citric acid and gave it a good stir. When I went to use it a few days later I realized that my homemade version of ready garlic was pure white and beautiful. Not yellow and dingy looking like the grocery store version. I will be making my own ready garlic from now on and this is how I did it! You might think that you don't have citric acid in your kitchen, but if you are a home canner, reach for that jar of "Fruit Fresh" and that will do the trick. Vinegar and/or lemon juice is not going to work here and will not prolong the shelf life of the garlic like the citric acid will. Neither will Ascorbic acid. Citric acid is what you will need. I believe that this pint jar of garlic I made today will safely last in my fridge for three months. You should only prepare as much as you feel you will use in a certain amount of time. I would not go past the three months. I hope you give this homemade hack a try and I hope you love it! Happy Eating! Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Noreen's Garden Channel on YouTube! New videos every Tuesday! http://bit.ly/1ltMjAm Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Coming soon! Noreen's Crafting Corner! New videos will be posted every Thursday when we get that ball rolling! Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***Noreen's Kitchen Cookbooks!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Produced by Noreen's Kitchen ©2014 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 20307 Noreen's Kitchen
Marinated & Grilled Portobello Mushrooms ~ Noreen's Kitchen
 
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We made some steaks the other day and what better to go next to a steak than a marinated Portobello mushroom? These are very easy to make, and quick to cook once your grill is good and hot. Marinate them in some Italian dressing or another favorite, Teriyaki marinade and you are in for a nice treat! Portobello mushrooms are a nice option if you have vegetarian friends because these are delicious and meaty and they are going to love them as well! So throw on your steaks and Sunday onions along with these mushrooms and you will have a meal fit for the royal family! I hope you give these grilled Portobello mushrooms a try and I hope you love them! Happy Eating! Business Inquiries can be sent to: [email protected] Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Noreen's Garden Channel on YouTube! New videos every Tuesday! http://bit.ly/1ltMjAm Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Subscribe to my crafting channel! Noreen's Crafty Corner, new uploads every Thursday! http://bit.ly/1MplHBS Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***Noreen's Kitchen Cookbooks!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Produced by Noreen's Kitchen ©2014 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 29326 Noreen's Kitchen
Almost Sweet Baby Ray's BBQ Sauce ~ Homemade BBQ Sauce Recipe ~ Noreen's Kitchen
 
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Greetings! Today I am sharing with you a recipe that I am trying for the first time. A recipe for a Sweet Baby Ray's BBQ sauce copycat that was created by my friend Heather over on the JakLuk4 channel. If you don't know Heather, please click the link below or the one at the end of the video and be sure to check out her channel. She is just getting into non processed cooking from scratch and she dove right in! She is canning up a storm and baking everything under the sun for her sons and her husband. You are going to love her and her spirit! Not to mention her enthusiastic husband Matt who is there, most of the time just like Rick giving her input and encouragement! Please check her out! Back to the BBQ! This sauce is simply perfect. We did tweak it a bit to suit our own tastes, but this stuff is bomb diggity! The addition of the pineapple juice in place of the cider vinegar is perfect for us and I never would have thought to do that, but Heather did and we love it. We cut back on the liquid smoke and added a bit of chipoltle hot sauce in place of the cayanne pepper. It was simply to die for. You can bet that I will be making this in a vat and canning it so we can have this on hand all the time. With summer coming up I can see us reaching for this homemade version all the time! When you make it, you can choose whatever brand or type of ingredients you love best, we love the Simply Heinz with is made with just sugar, but if you prefer an organic version, go for it or if what you have on hand is what you want to use, then that is what you should do! I hope you will give this sauce a try and I hope you love it! I also hope you will take a minute and click on the link to Heather's channel and see what she is doing over there. I have been following her for a LONG time, she used to do a lot of videos regarding activism and such. She really is a good soul and I know you will like her! Happy Eating! Find the recipe here: http://bit.ly/2UjNfl9 Find Heather's Channel here: http://bit.ly/1lhLwIk ***New Cookbook!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***NEW MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Rick's Channel: Rick of all Trades/Ricks DIY http://bit.ly/1ceJMef Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! http://bit.ly/17JVMTP Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/18mFQ9B Check out my cookbook! Available from Lulu.com! http://bit.ly/1czqM5R My Etsy Shop Mockingbird Emporium http://etsy.me/1cSMunM Join My Circles on Google+ http://bit.ly/1dnzRRI Noreen's Kitchen/What's for Dinner? Facebook fan page: http://on.fb.me/12bdibt The Holiday's Are Coming Facebook fan page http://on.fb.me/155Hau9 Noreen's Kitchen Holiday Helper Cookbook http://bit.ly/1czqM5S The Homestead Honey Hour Facebook fan page: http://on.fb.me/19JZY36 Noreen's Kitchen on Twitter: @noreenskitchen Noreen's Kitchen Blog: http://bit.ly/15R5GvV Noreen's Kitchen on Instagram: http://bit.ly/12bdqrp
Views: 35655 Noreen's Kitchen
Beurre Manié ~ Thicken Soups and Sauces ~  How To Make Beurre Manié ~ Noreen's Kitchen Basics
 
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Today a kitchen basic that may or may not know! Beurre Manié translated from the French directly means, kneaded butter. This is sort of a reverse roux that can be used to thicken soups or stews easily and without having to add flour to a pan of sauteed' vegetables to make a pasty mess. Using a Beurre Manié ensures that your sauce will come out smooth and luscious. This is nothing more than softened butter that is blended or "kneaded" together with all purpose flour to make a paste. Many classic recipes call for unsalted butter, however, I have used salted and you should use what you prefer when you make yours. This is easily achieved on a flat plate with a fork. Make sure your butter is nice and soft. Mine was a bit on the melted side because my kitchen was particularly warm that day. But no worries! You can make this in advance if you require a thickener often for your dishes and you can store it for up to a month in the refrigerator in a jar or container with a tight fitting lid. Use the Beurre Manié by adding it to simmering liquids for sauces or soups that you want thickened. You can use a little or a lot depending on how thick you want your dish to be. I made mine on this day to thicken a homemade cream of celery soup and it worked great! You just drop in pieces of the Beurre Manié little by little and whisk away until the flour has absorbed the liquid and thickened your sauce or soup. The straight definition of this helpful blend is: Beurre manié (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps. Beurre manié should not be confused with roux, which is also a thickener made of equal parts of sometimes clarified butter or many other oils and flour, but which is cooked before use.[2] Beurre manié is also used as a finishing step for sauces, imparting a smooth, shiny texture prior to service. This is a very classic French technique that is super applicable in the home kitchen. You may have been doing this because your mom or your grandmother did it and not even known that they teach this at the Cordon Bleu or that Julia Child was a fan of this type of thickener! I hope you will give this Beurre Maniéa try! In the right application it is a great choice instead of sauteeing your veggies in a skillet and then making a roux and adding them back to the pot. Just saves a little time and effort on the clean up end and in my book that goes a long way! I hope you give this a try and I hope you love it! Happy Eating! In this video you will see Noreen of Noreen's Kitchen demonstrate how to make Beurre Manié, a butter and flour thickener that can be used to thicken soups and sauces. This is sort of like a roux but not really and should not be confused with a roux. Where a roux is cooked, a Beurre Manié is raw and added after the liquid has been heated to a simmer then whisked in until the sauce or soup has reached the desired thickness. Easy to make in advance and stored in the fridge or freezer for when you need some at your fingertips. Business Inquiries can be sent to: [email protected] Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 16363 Noreen's Kitchen
Frying a Turkey Start To Finish in A Masterbuilt ~ How to Fry a Turkey Indoors ~ Noreen's Kitchen
 
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Rick and I purchased a Masterbuilt indoor turkey fryer to try our first fried turkey. We decided to do a start to finish video of our experience frying for the first time. We hope this will help those who have purchased this fryer or those who are thinking of getting one. Sometimes it can look great on the demonstration, but when you get it home it isn't as great an experience as you imagined. I love the Masterbuilt company and when I learned that they were a family owned, American company, it made it even better for me! I love supporting companies like this. We started out by unpacking and washing all the components of the fryer that were washable. The frying tub, the basket and even the stainless steel element that heats the oil. We made sure everything was good a dry. Then filled with the recommended amount of peanut oil to the "max" line. There really is no "calculating" with this machine. It does all the thinking for you. We set the control to heat the oil at 375. It took about 45 minutes to bring the oil up to temperature. You can get more information and learn about the Masterbuilt company here: http://bit.ly/2fNh3lK You can see the fryer we bought here: http://amzn.to/2fwvqdc While the oil was heating we prepped the bird. We thawed our turkey in the fridge for about four days. It was around 16 pounds. In order to maintain safety and fry the bird properly, Masterbuilt recommends that you place the turkey in a warm water bath to bring the temp up and allow for safer frying. So we unwrapped our turkey, removed everything that was in the cavity. Washed it inside and out and then patted dry with paper towels inside and out. You want no residual liquid on the outside of the bird at all. When the turkey was nice and "dry", we injected it with a garlic and butter marinade that Master built graciously sent us when they saw we had purchased their fryer and shared on social media. This was my first time using an injector. It was simple and I look forward to doing it again! The recommendation for injecting marinade is 1 ounce per pound. We did about half that and will do the recommended amount next time. We also sprinkled the outside of the bird and the cavity with a seasoning blend that complimented the marinade we used. The time came to place the turkey in the fryer basket and lower it slowly into the hot oil. I cannot lie. This was a bit terrifying! In the end, it was a fear that was unnecessary. Take time and do things right and everything will be great! The turkey fried for around 70 minutes. Next time I will be checking it at 60 minutes. You want your temperature to be no less than 165 internally when taken on an instant read thermometer. We then lifted the basked and allowed the turkey to rest and drain for about a half hour before carving. One think I was super impressed with was the was the fryer was able to perfectly maintain the 375 degree oil temperature. I did not see it fall once during the entire cooking process. Sometimes when you get an electric appliance that cycles to maintain heat you will see the temperature fluctuate, but not this! Additionally, the instruction booklet is very clear and easy to understand. You don't have to have an engineering degree to decipher their instructions! This experience was awesome and we love this fryer. Our first deep fried turkey was amazing and delicious. My daughter Micah made the observation that even though the turkey was fried it was not greasy and there was no residual oil on the pan when we carved it. We will definitely be frying more turkey in the future and chicken, and fish and donuts and more! I hope you enjoyed this start to finish turkey frying experience and I hope it helps you if you are embarking on this journey! Thanks to Masterbuilt for their lovely gift! It came in very handy! Happy Eating! Business Inquiries can be sent to: [email protected] Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 98322 Noreen's Kitchen
Homemade Cream of Mushroom Soup Recipe ~ Noreen's Kitchen Basics
 
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Greetings! Today I am sharing how you can make your own cream of mushroom soup from scratch without having to pop open a can of chemicals and questionable ingredients! Just in time for that homemade, from scratch Green Bean Casserole that everyone loves on Thanksgiving! This is so easy to make and really stands on it's own. Served as a main course or a starter or as a base for your favorite casserole, you will find yourself whipping this up over and over again. The list of ingredients is really short and most of them you already have on hand in your pantry and fridge, save for the fresh mushrooms, of course. Once you see how easy this is, you are going to love it. Once you give it a taste, you are going to want to put this in your dinner menu rotation during the cooler months of the year paired with a hearty green salad and crusty bread! I hope you give this a try and I hope you love it! Stay tuned for the complete homemade green bean casserole with homemade baked crispy onion strings! Happy Eating! Don't forget to vote for my entry in the finals of the Crock Pot Seasoning Mixes Slow Cookin Recipe Contest! You can vote every day, once a day through November 18th! Every day they will give away a prize of a crock pot cook book and a 3 month supply of their seasoning mixes! Go to their facebook page and like them and go to the voting page to place your vote: Crock Pot Seasoning Mixes Facebook Page http://on.fb.me/19QFK8J ***New Cookbook!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***NEW MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Rick's Channel: Rick of all Trades/Ricks DIY http://bit.ly/1ceJMef Find this recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! http://bit.ly/17JVMTP Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/18mFQ9B Check out my cookbook! Available from Lulu.com! http://bit.ly/1czqM5R My Etsy Shop Mockingbird Emporium http://etsy.me/1cSMunM Join My Circles on Google+ http://bit.ly/1dnzRRI Noreen's Kitchen/What's for Dinner? Facebook fan page: http://on.fb.me/12bdibt The Holiday's Are Coming Facebook fan page http://on.fb.me/155Hau9 Noreen's Kitchen Holiday Helper Cookbook http://bit.ly/1czqM5S The Homestead Honey Hour Facebook fan page: http://on.fb.me/19JZY36 Noreen's Kitchen on Twitter: @noreenskitchen Noreen's Kitchen Blog: http://bit.ly/15R5GvV Noreen's Kitchen on Instagram: http://bit.ly/12bdqrp
Views: 55509 Noreen's Kitchen
Homemade Strawberry Pie Filling Recipe ~ Noreen's Kitchen
 
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Greetings! When I asked if you wanted to see the strawberry pie filling/topping recipe, the answer was a resounding yes! So today I am sharing with you a very simple and delicious recipe for strawberry pie filling that you can use to put in a pie shell for a fresh strawberry pie, top your ice cream, angel food cake, pound cake or yes, even your funnel cake! You are going to love this and it goes together super fast. Make it the day before if you want to put it in a pie for best results. This brings together the fresh taste of the strawberry and the sweet deliciousness of the glaze. You can also use this glaze to make that famous pie from Marie Callendars or Bob's Big Boy. Just use whole strawberries, allow the glaze to cool completely and glaze away! This pie filling is not suitable for canning due to the addition of the corn starch. If you wish to can strawberry pie filling, you will need to research a recipe for it using clear jel and the proper procedure for doing that. I hope you give this strawberry pie filling a try and I hope you love it! Happy Eating! Get the recipe here: http://bit.ly/1NyFTQJ ***Noreen's Kitchen Cookbooks!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***NEW MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Rick's Channel: Rick of all Trades/Ricks DIY http://bit.ly/1ceJMef Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! http://bit.ly/17JVMTP Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Check out my cookbook! Available from Lulu.com! http://bit.ly/1czqM5R My Etsy Shop Mockingbird Emporium http://etsy.me/1cSMunM Join My Circles on Google+ http://bit.ly/1dnzRRI Noreen's Kitchen/What's for Dinner? Facebook fan page: http://on.fb.me/12bdibt The Holiday's Are Coming Facebook fan page http://on.fb.me/155Hau9 Noreen's Kitchen Holiday Helper Cookbook http://bit.ly/1czqM5S The Homestead Honey Hour Facebook fan page: http://on.fb.me/19JZY36 Noreen's Kitchen on Twitter: @noreenskitchen Noreen's Kitchen Blog: http://bit.ly/15R5GvV Noreen's Kitchen on Instagram: http://bit.ly/12bdqrp Produced by Noreen's Kitchen ©2013 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 111686 Noreen's Kitchen
Homemade Spinach Dip!  Noreen's Kitchen
 
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Greetings! One more dip recipe for your next get together or even Super Bowl! My spinach dip is my rendition of a classic! I still use the Knorr dry vegetable soup mix, but I have changed up the ingredients a bit to suit my own taste. You can get the full recipe on my website to print out for your very own. I hope you try this and I hope you enjoy it. Happy Eating!
Views: 28021 Noreen's Kitchen
Artichoke Heart Casserole: The Holidays are Coming!
 
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Get the recipe on my website: http://www.noreenskitchen.com Get Noreen's Kitchen Holiday Helper at a 40% discount for a limited time: http://www.lulu.com/spotlight/noreenskitchen What's for Dinner FB fan page: http://www.facebook.com/Noreenskitchen?ref=hl The Holiday's Are Coming FB fan page http://www.facebook.com/pages/The-Holidays-are-Coming/138278192938817?ref=hl The Homestead Honey Hour FB fan page: http://www.facebook.com/HomesteadHoneyHour?ref=hl Noreen's Kitchen on Twitter: @noreenskitchen Greetings! I made this wonderful casserole to go with our Thanksgiving dinner and it was amazing! All the lovely flavors of delicious stuffed artichokes without all the work of cleaning and steaming and coring and removing the choke! This is wonderful and savory and tart and lemony with a really pronounced flavor from the olive oil and just the right amount of saltiness from the cheese. I hope you will give this a try and I hope you love it! Happy Eating!
Views: 9755 Noreen's Kitchen
Homemade Fungicide Spray ~ Noreen's Garden
 
06:43
This video is migrated from the Noreen's Garden channel, if you have already watched this video, please feel free to enjoy it once again and if you are new here, please come back and enjoy regular gardening videos on our channel every Tuesday! This time of year when the rains come and it may get more humid in your area, the powdery mildew will set in on cucumbers, squash, pumpkins and anything with a broad and kind of hairy leaf. This spray won't repair damage that has already been done, but it will stop the mildew in it's tracks and stop continued damage to other, newer parts of the plant. The recipe is simple: 1 quart of water 1 1/2 tablespoons baking soda 1 tablespoon vegetable oil 2 tablespoons liquid dish soap. Mix it all up in a big jar and pour into a spray bottle. This should be sprayed during a time of the day that is not to hot and not ever in the direct sunlight of mid day. If you are able to, spray this on a slightly overcast day so you will avoid any burning to your plants. Spray once a week to avoid another set in of the powdery mildew. This is a great way to deal with a garden problem in a simple and organic way instead of resorting to harsh chemical sprays that can be expensive and in the end even more damaging to the soil and ground water in the end. I hope that this is helpful for you and I hope you learned something! I hope you give this homemade fungicide spray a try and I hope you love it! Happy Planting! Business Inquiries can be sent to: [email protected] Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Noreen's Garden Channel on YouTube! New videos every Tuesday! http://bit.ly/1ltMjAm Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Subscribe to my crafting channel! Noreen's Crafty Corner, new uploads every Thursday! http://bit.ly/1MplHBS Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***Noreen's Kitchen Cookbooks!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Produced by Noreen's Kitchen ©2014 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 109840 Noreen's Kitchen
More Than 7 Minute Frosting!! Noreen's Kitchen
 
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Greetings! To go on top of that fabulous chocolate mayonnaise cake, you need a fabulous frosting! So once again I turn to the requests and see that several people have asked me to demonstrate what is normally called 7 minute frosting. This is also an old favorite that comes straight out of the WWII era. It technically is called a Swiss buttercream and it is simple to make but intermediate in its application. I used pasturized egg whites from a carton in this recipe, however I do not recommend using those. Please use fresh egg whites which you separate yourself. Freeze the yolks for another use like lemon curd. You will need to have a mixer for this one, no way around it! You will heat your egg whites and sugar until the sugar is totally dissolved and the mixture is almost to hot to touch. This will be done over a double boiler. Make sure that the water does not touch the bottom of your bowl or it will scorch. Once the mixture has reached the right temperature and consistency then you can place it on the mixer with whatever beaters you have or if you have a whisk or balloon whip, use that. Add in the cream of tartar and the vanilla and allow to beat for as long as you need for the mixture to reach stiff peaks. It will be silky and somewhat stiff, but it will be soft at the same time. It will not hold a design like a regular meringue, but it will be slightly sweet and wonderful for topping your chocolate cake or whatever cake or cupcakes you like! I hope you give this a try and I hope you love it! Happy Eating! Don't forget to vote for my entry in the finals of the Crock Pot Seasoning Mixes Slow Cookin Recipe Contest! You can vote every day, once a day through November 18th! Every day they will give away a prize of a crock pot cook book and a 3 month supply of their seasoning mixes! Go to their facebook page and like them and go to the voting page to place your vote: Crock Pot Seasoning Mixes Facebook Page http://on.fb.me/19QFK8J ***New Cookbook!***** Cocoas & Cookies & More Galore!! http://bit.ly/19HJx85 Don't forget Noreen's Kitchen Holiday Helper! http://bit.ly/1afz8mN ***NEW MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Rick's Channel: Rick of all Trades/Ricks DIY http://bit.ly/1ceJMef Find great recipes on my website! http://bit.ly/Nkitchen Don't forget to subscribe! http://bit.ly/17JVMTP Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/18mFQ9B Check out my cookbook! Available from Lulu.com! http://bit.ly/1czqM5R My Etsy Shop Mockingbird Emporium http://etsy.me/1cSMunM Join My Circles on Google+ http://bit.ly/1dnzRRI Noreen's Kitchen/What's for Dinner? Facebook fan page: http://on.fb.me/12bdibt The Holiday's Are Coming Facebook fan page http://on.fb.me/155Hau9 Noreen's Kitchen Holiday Helper Cookbook http://bit.ly/1czqM5S The Homestead Honey Hour Facebook fan page: http://on.fb.me/19JZY36 Noreen's Kitchen on Twitter: @noreenskitchen Noreen's Kitchen Blog: http://bit.ly/15R5GvV Noreen's Kitchen on Instagram: http://bit.ly/12bdqrp For collaborations and business inquiries, please contact via Channel Pages: http://ChannelPages.com/atticus9799
Views: 11835 Noreen's Kitchen
Classic Greek Vinaigrette Salad Dressing!  Noreen's Kitchen
 
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Greetings! We are going to have a diner classic for supper tonight which is Greek salad. To go on top you will have to have a Greek style Vinaigrette dressing. This is so simple to make and uses ingredients that you most likely have on your pantry or cabinet shelf. Oil, red wine vinegar, lemon juice, and some spices make a quick dressing for that hearty Greek salad. This is just another option for your recipe arsenal. You just don't have to purchase dressing ready made because making it yourself is so easy and much more delicious! If you would prefer to make a creamy Greek vinaigrette dressing, simply add a handful of crumbled Feta cheese to the jar and give it a good shake. The cheese will break down slightly and act as an emusifier, giving you a nice creamy, tangy dressing for your Greek salad. I hope you give this a try and I hope you love it! Happy Eating! Find This Recipe on my website! http://bit.ly/1BdjLXD Don't forget to subscribe! http://bit.ly/17JVMTP Have a question for me? Send me an email: [email protected] Business Inquiries can be sent to: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/18mFQ9B Check out my cookbook! Available from Lulu.com! http://bit.ly/1czqM5R Get a Noreen's Kitchen T-Shirt! http://bit.ly/17sy3ny Join My Circles on Google+ Noreens Kitchen Noreen's Kitchen/What's for Dinner? Facebook fan page: http://on.fb.me/12bdibt The Holiday's Are Coming Facebook fan page http://on.fb.me/155Hau9 The Homestead Honey Hour Facebook fan page: http://on.fb.me/19JZY36 Noreen's Kitchen on Twitter: @noreenskitchen Noreen's Kitchen Blog: http://bit.ly/15R5GvV Noreen's Kitchen on Instagram: http://bit.ly/12bdqrp
Views: 21472 Noreen's Kitchen
Oven Roasted Shrimp ~ Kitchen Basics ~ Noreen's Kitchen
 
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Today I am sharing how to oven roast shrimp! This may not be something you have thought to do because most of the time steaming or boiling shrimp is what is done. Oven roasting is, in my opinion, the best way to cook shrimp for salads or for cocktails because you cook a lot at one time and at an even temperature and it comes out perfect every time! So let's say no to shrimp erasers and cook it in the oven! I have been roasting shrimp in the oven for years. I started out of laziness. I'm not going to lie to you. I can sometimes be lazy in the kitchen. I honestly like to find more efficient ways of doing things and this oven roasted shrimp is one of those ways. I live in eastern North Carolina where we have access to some of the most amazing, locally caught shrimp that you could ever put in your mouth so I try hard to go out of my way to support local business and the local fishermen when I can. If you live in an area where you do not have access to super fresh shrimp, you can always seek out good quality frozen shrimp. I prefer "white" shrimp and the 16-20 size which means that you will find approximately 16 to 20 shrimp per pound. White shrimp can have a few more than that depending on the time of year they are pulled from the water. If you are buying frozen shrimp, always seek out the raw variety and not the fully cooked. You can sometimes get "EZ Peel" shrimp which has had a blade taken to the back of the shell and it has been de-veined and the shells slip off more easily than other types. In the end, you should get what you prefer. I season my shrimp simply. Olive oil, lemon juice and some of my homemade seafood seasoning. You can use your favorite seafood seasoning such as Old Bay if you like. Whatever you have on hand will work and if you don't have a blend, some paprika, thyme, oregano, garlic, onion, salt and pepper will do the trick. Toss all those together with the shrimp. I preheat my oven to 375 degrees and then just pour the shrimp out of a baking sheet. Make sure they are in one layer, evenly distributed so that they heat hits them just the right way. You just want to make sure that your shrimp are not bunched up all in one place. This will cause uneven cooking and that will make you sad. These roast for between 12 and 15 minutes. Mine roasted for 12 minutes and came out perfect, as they always do with this method. One of the main benefits of roasting the shrimp is that the flavor of the shrimp is not washed away like it can be in the steaming or boiling process. This way you get the full robust flavor of the shrimp and all it's briney goodness. You can also roast shrimp this same way in their shells. They may take a few minutes longer, but they are perfect for cooking up a mess of peel and eat shrimp this way. No fuss, no muss, just toss with oil, lemon and seasoning and roast. You can do a ton all at one time and that saves time and effort on your part. I am going to be using these shrimp in a salad for an upcoming recipe video and these will get chilled for that purpose. If making peel and eat, be sure to chill the shrimp before serving so that the shells come off cleanly. You can keep the cooked shrimp in your fridge for up to five days to enjoy throughout your week in salads and eating out of hand. If you are making these for a party, you can make them at least one day in advance and have them ready for your guests to enjoy. Serve peel and eat shrimp in a bowl of ice to maintain safety and lots of homemade cocktail sauce for dipping! I hope you give roasting shrimp like this a try sometime soon and I hope you love it! Happy Eating! You can find some of the things I used in this video on my Amazon Influencer page here: https://www.amazon.com/shop/noreenskitchen Salt Free Seafood Seasoning video: http://bit.ly/2v9r0VE Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: [email protected] Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: [email protected] Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Views: 11126 Noreen's Kitchen

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