Home
Videos uploaded by user “Noreen's Kitchen”
PERFECT BACON EVERY TIME!!  NO SKILLET NECESSARY!
 
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: 349430 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: 31287 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: 31459 Noreen's Kitchen
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: 72612 Noreen's Kitchen
Buttermilk Biscuits Recipe - Noreen's Kitchen
 
19:49
Greetings! Earlier last week, you will recall that I posted a recipe for bean and bacon soup. So many of you asked me how I made the biscuits, how could I refuse you? Here is the recipe for the buttermilk biscuits that I usually make. They are simple and delicious. I suppose you could use shortening in them if you wish, but I never have and don't know how they would turn out. I have, however, made them with the alternative version of buttermilk with splendid results. So as a refresher here is what you do if you don't have buttermilk: Since this recipe calls for 2 cups of buttermilk I will use the conversion for this recipe: 2 cups of buttermilk would equal: 1 ¾ cups of regular milk (preferably whole or 2%) with ¼ cup of lemon juice or white vinegar. Mix together and allow to sit on the counter for 10 minutes. After that time when you stir the mixture you will see that it has thickened and become like buttermilk. I always have the best luck when I use lemon juice as opposed to the vinegar, but they both work well. I hope this gets you all up and into the kitchen to make some biscuits for your next meal. I hope you try these and I hope you enjoy them. As always, Happy Eating!
Views: 40636 Noreen's Kitchen
Hamburger Stroganoff Recipe ~ Noreen's Kitchen
 
12:05
Greetings! Here is a quick, easy, budget friendly and delicious dinner that you can get on the table in less than half an hour to feed that hungry brood that you come home to every night! This is one of my go go options for a quick weeknight fulfilling meal. Everyone loves it and it makes for lots of good leftovers which my kids love to take for lunch hot in a thermos! That is an awesome thing to look forward to on a really cold day. Super simple and using very simple ingredients put together in a certain way and you will feel like royalty. You may be familiar with more traditional Stroganoff which takes quite a bit of time to prepare, and really ends up with the same satisfying result. This way you avoid lots of other steps including thinly slicing and dredging and browning steak. Which can tend to also get quite pricey and in this economy I don't know a lot people who are eating steak on a regular basis unless they butcher their own meat. So I hope you will give this quick and easy dish a try the next time you are stuck for what to have for supper. Happy Eating! Look for this recipe on my website: http://www.noreenskitchen.com What's for Dinner Facebook fan page: http://www.facebook.com/Noreenskitchen?ref=hl The Holiday's Are Coming Facebook fan page http://www.facebook.com/pages/The-Holidays-are-Coming/138278192938817?ref=hl The Homestead Honey Hour Facebook fan page: http://www.facebook.com/HomesteadHoneyHour?ref=hl Noreen's Kitchen on Twitter: @noreenskitchen What's for Dinner Blog: http://whatsfordinner-noreen.blogspot.com/ Noreen's Kitchen on Instagram: http://instagram.com/noreenskitchen Get Noreen's Kitchen Holiday Helper cookbook: http://www.lulu.com/spotlight/noreenskitchen
Views: 42797 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: 57526 Noreen's Kitchen
Noreen's Kitchen Quick Tid Bit: Homemade Thousand Island Dressing
 
03:31
Greetings! Tonight I am planning on a recipe where I will need some Thousand Island Dressing. I never purchase this dressing pre-made from the store because I know that I always have the ingredients in my kitchen to make it from scratch and it takes no time at all to whip this together. A melange of condiments that comes together in a lovely concert to make your salads or sandwiches wonderful! I promise, you will never purchase this type of dressing from the store again after you see how easy it is to make. I hope you try this and I hope you enjoy it. As always, Happy Eating!
Views: 10284 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: 71077 Noreen's Kitchen
How to Make Butter ~ Noreen's Kitchen Basics
 
16:33
Greetings! I know that we can easily purchase butter whenever we want it, but I feel like it is always good to know how to make something yourself. One of the reasons I make my own butter for eating from time to time is because we buy heavy whipping cream once a week when we do our milk run at our local Amish market. The cream and milk we purchase is as local as we can get it and it is not ultra pasturized and it is from cows that are not treated with antibiotics or RBGH. That is important. As a result, the cream may not last as long. We may have weeks where we use less than others, but instead of tossing what we would consider spoiled cream, we use it to make butter. I have started off with just a little over a pint of heavy cream and put it in the mixer with the whip attachment. In about 10 minutes you will have beautiful, homemade butter! This is the perfect thing to make if you are having friends over for brunch or if you want to take a basket of goodies to a neighbor. How great would it be to say the creamery butter is homemade?! I hope you will give this a try, the coming holidays are the perfect opportunity to WOW your guests with this indulgent yet simple spread! I hope you try this and I hope you love it! Happy Eating! Homemade Butter, How to Make Butter, Homemade Butter Recipe, Make Butter from Scratch, Make Butter at Home, Whipping Cream, Turn Cream to Butter, Churning Butter at Home, Home Churned Butter, Butter Recipe, Quick and Easy, Budget Friendly, Economical, Kitchen, Food, Cooking, Eating, Recipe, Recipes, Howto, How to, How-to, YouTube, Tutorial, Noreen's Kitchen, Kitchen Basics, Basic Kitchen Skills, Learn to Cook, How to Cook, Homemade, Home Made, homemade, home made, Noreen, Atticus9799
Views: 131378 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: 46844 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: 51793 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: 112550 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: 38162 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: 28469 Noreen's Kitchen
Iron Skillet Pizza  Noreen's Kitchen
 
10:47
Greetings! Let's use some of that big batch pizza dough we made yesterday and throw together some amazing Iron Skillet pizzas for dinner! These are inspired by a video I saw my friend Shelby do over at The Queen's Cabinet channel several months ago. I loved this idea so much that the day I saw her do it, I had to give it a try and boy was it awesome! If you are not familiar with "The Queen's Cabinet" channel, please go and have a look for yourself! You can find her channel here: http://bit.ly/1g1k5iz Back to the Pizza though. This is simple to make and quick to bake. Preheating the skillet is the key to a wonderful crispy crust. This is sort of like the pan pizzas that you can get from Pizza Hut, but less greasy and better tasting. They are as complex or as simple as you want to make them and they are really cheap to put together. You can make pizza at home for a fraction of the cost of ordering from a super chain or a local pizzeria. I hope that you will be inspired to get out your iron skillets and give this a try. I know that once you do, you won't want to make them any other way! I hope you try this and I hope you love it! Big Batch Pizza Dough Video: http://bit.ly/1lTqltm 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: 37246 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: 27934 Noreen's Kitchen
Corned Beef, Glazed and Oven Roasted ~ Noreen's Kitchen
 
06:18
Since St. Patrick's day is this week, I thought it might be fun to share a different way of preparing a corned beef brisket that did not require you to slow cook it or pressure cook it. When I was a kid my grandmother used to roast her corned beef with a brown sugar glaze. I took mine one step further. I mixed the brown sugar with some brown mustard and then slathered this mixture all over my trimmed brisket. I then liberally topped the roast with a good dose of cracked black pepper. This roast took about two hours to bake, but yours will take more or less depending on how big your brisket may be. You simply need to roast it until it is tender and slice-able. You just keep checking after two hours and you'll be good. I served mine with a hot sweet and sour slaw that I cooked in the oven as well as some baked potatoes. This meal was a winner, I only wish I had done two of the corned beef so I could have had leftovers of the meat. It was so good, my family devoured it! I hope you will give this simple recipe for an oven roasted corned beef with brown sugar and mustard glaze a try and I hope you love it! Happy Eating! Get the recipe here: http://bit.ly/1Mc1YbS 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: 31778 Noreen's Kitchen
Marinated & Grilled Portobello Mushrooms ~ Noreen's Kitchen
 
05:35
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: 33476 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: 17622 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: 135327 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: 48133 Noreen's Kitchen
Maple Bacon Pressure Cooker Baked Beans Recipe ~ Noreen's Kitchen
 
06:17
Greetings! Well the day is upon us! Independence day is here and with it my last installment in our week long celebration of videos providing you with ideas and inspiration for celebrations all summer long and beyond! Today I thought it would be nice to share a recipe for the electric pressure cooker! Baked beans have never been easier! I used dry beans and water and all the seasonings that we love in baked beans and cooked them up in the pressure cooker. This did take a little over an hour and I did end up tweaking the mixture to suit our taste for the baked beans we love best. You may end up doing the same! These turned out lovely and they were delicious. The trick here is to make sure you don't have too much acid and no salt whatsoever in your vessel or your beans are just not going to cook and as I said in the video they will just be little nuggets of "ick". When these were done and the sauce was up to our liking, the were just not thick enough and this is the nature of anything cooked under pressure. Just like in the slow cooker, you just can't seem to get a nice thick sauce fast. So a bit of water and organic corn starch slurry to the rescue and these beans were awesome! I hope, if you have an electric pressure cooker you will get it down from it's dusty shelf and give it a go with these beans. This recipe makes a lot, so you can feel free to reduce the recipe if you like. This will make three quarts of beans in the end. I stored my leftovers in a big two quart jar in the fridge and plan on having them tonight with our pressure cooker ribs that we have on our fourth of July menu! I hope you give these beans a try and I hope you love them! Happy Eating and Happy Independence Day! Get the recipe here: http://bit.ly/Wr3Vbs 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: 36325 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: 47180 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: 22264 Noreen's Kitchen
Cilantro Lime & Ginger Vinaigrette  Recipe ~ Noreen's Kitchen
 
04:46
Here is a quick and easy dressing that is a little tangy and a little sweet and a whole lot fresh! Perfect for greens or even a fruit salad. This Cilantro lime and ginger vinaigrette is a great dressing for just about anytime, but perfect for spring and summer! This verdant, refreshing vinaigrette is delicious and quick to make. use your bullet style mixer and whip this up in no time! That mixer is good for more than smoothies and this dressing is the perfect excuse to dig it out of the cabinet! This makes a little less than a pint and will keep nicely in the fridge in a mason jar. The mixer emulsifies this very well so there should be little to no separation, but just give it a quick shake and you will be good to go! I hope you give this dressing a try and I hope you love it! Happy Eating! Get the recipe here: http://bit.ly/cilantrolimegingervinaigrette A drink blender similar to the one I use: http://bit.ly/Drinkmixer 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: 55832 Noreen's Kitchen
Homemade Strawberry Pie Filling Recipe ~ Noreen's Kitchen
 
10:15
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: 121174 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: 45181 Noreen's Kitchen
Hot German Potato Salad!  Noreen's Kitchen Family Favorite!
 
08:42
Greetings! Here is a recipe from my Nanny's recipe box. One that she taught me how to make. I have been eating this salad for as long as I can remember! It is what I grew up knowing as German potato salad and while there may be many different varieties of German potato salad, this is the one that is my family's favorite. Sweet and tangy with lots of meaty red potatoes, salty bacon and sweet onion. This is the perfect combination. We only ever had this on special occasions when I was growing up. My Nanny was the only person who would make it. My mom never really liked it so the opportunities to have it were few and far between. This dish is too delicious to save for weddings, funerals, christenings and baptisms. This needs to be made for game night, barbecue night and even just because it is Tuesday. We seem to save these things we love for only high holidays or mourning. Why not take out the good china and serve up something that you love on a Thursday just because you can? Don't waste another minute! Make this salad and enjoy a happy memory from my childhood or maybe even your own! I hope you try this 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: 55737 Noreen's Kitchen
Restaurant Style Bread Sticks Recipe ~ Noreen's Kitchen
 
09:29
Fabulous, hot and fresh bread sticks right at home! These are better than the ones from the big chain restaurants! Super easy to make with very few ingredients. You don't even have to wait that long for a rise. Make these the next time you are thinking about garlic bread to go with your favorite pasta dish! I hope you give these restaurant style bread sticks a try and I hope you love them! Happy Eating! Get the recipe here: http://bit.ly/1xDeszm 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 For Sponsorships or Endorsements: https://famebit.com/u/NoreensKitchen 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: 115291 Noreen's Kitchen
BEST HONEY GLAZED CARROTS RECIPE! MAKE AHEAD THANKSGIVING
 
06:04
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: 20621 Noreen's Kitchen
Almost Sweet Baby Ray's BBQ Sauce ~ Homemade BBQ Sauce Recipe ~ Noreen's Kitchen
 
07:37
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: 37993 Noreen's Kitchen
Quick and Easy Pumpkin Butter From the Pantry!  Noreen's Kitchen
 
09:29
Greetings! I made apple butter over the weekend and canned a bunch. I know that I have a group of people who watch that don't necessarily want to do a lot of home canning, but still may like to give a home made jam or fruit butter for gifts this holiday season. Pumpkin butter is the answer. Quick to make, easy to put together and has only 4 ingredients, most of which come from your pantry. Canned pumpkin, sugar, pumpkin pie spice and water, that's all! Put them all in a pot, simmer till thickened and put into some jars, store in the fridge and give away! Quick, Simple and delicious! I hope you will give this a try and I hope you love it! Happy Eating! Pumpkin Butter Recipe, How to Make Pumpkin Butter, Make Pumpkin Butter, Pumpkin Butter, Homemade Pumpkin Butter, Holiday Gift Ideas, Food Gift Ideas, Gifts from the Kitchen, Christmas Gift, Holiday Gifts, Thanksgiving, Christmas, Halloween, Gift Giving, Gift Ideas, Kitchen, Food, Cooking, Eating, Recipe, Recipes, Food Storage, Pantry Ideas, Extended Pantry, Howto, How to, How-to, YouTube, Tutorial, Noreen's Kitchen, Homemade, Home Made, homemade, home made, Noreen, Atticus9799
Views: 23027 Noreen's Kitchen
CHILES RELLENOS CASSEROLE RECIPE! LOW CARB OR KETO FRIENDLY! NOREEN'S KITCHEN
 
08:04
Here is another recipe to keep you on track if you are doing low carb or keto to start off the year. This chiles rellenos casserole is a delicious layered egg bake with the flavors of chile rellenos but without all the work and all the frying! This works up into a lovely casserole that will feed eight generous portions. This can be eaten hot, warm or cold and if you aren't counting your carbs you can even pop this into warm tortillas to make an excellent breakfast burrito! #chilerellenos #mexican #quickandeasy #lowcarb #ketofriendly #eggs #cheese #homemade #recipe #love #noreenskitchen I have started mine the easy way with one 28 ounce can of whole, fire roasted green chiles. Of course, you can always fire roast, peel and prepare your own green chilies. I love to do that when the Hatch green chiles come out of the field in New Mexico and I can order them by the case then I prep and freeze them. You can also do this with poblano chiles. SInce I am currently out of frozen chilies I am opting for the canned. They are just as delicious and a quick grab from the grocery store. If you cannot find whole, fire roasted chiles in a can, please use chopped chilies. You will need about 2 cups worth to finish this recipe. When I prep the canned chiles, I simply open them up, pat each one between paper towels, open them to lay them flat and remove any additional seeds if desired. These chilies are not hot at all so the seeds are just added fiber. I have added some bulk sausage to this recipe. Traditional rellenos sometimes will have a meat and cheese filling. I have mixed it up a bit for this casserole and used one pound of my favorite bulk breakfast sausage. This adds additional protein and helps keep you full longer. I have simply browned and drained my sausage. Next up is eggs. I have used six eggs and some heavy cream. You can use half and half if you prefer. If you like you can do half cream and half sour cream for an ultra creamy, souffle like casserole with an added tang. I have also added fresh garlic and seasonings to my egg mixture. I love to add cumin, garlic, onion, oregano and chili powder along with some salt and pepper to this dish. Eggs are so versatile and take seasonings so well it just adds that much more flavor! Now it's time to layer it all up. Start by placing a layer of chiles in the bottom of your prepared baking dish. I used a 9 x 13 inch baking dish that I sprayed with vegetable oil spray. Lay some shredded colby jack cheese on top of the chilies and then half of the sausage crumbles on top of the cheese. Repeat those layers once more in the same order. Now you will pour the egg mixture over the layers. Now it's time to bake for 45 to 55 minutes in a 325 degree oven. You will want to bake this until a knife inserted in the center comes out clean and free of any moisture from the egg mixture. Once done, remove from the oven and then, if desired, sprinkle with additional cheese and allow to melt while it is cooling. This casserole is really versatile. It slices up beautifully and can be made ahead for a week's worth of breakfasts if you are meal prepping. Serve with cauliflower rice, tossed salad or any side you prefer for a high protein meal fit for a king! I hope you give this chile rellenos casserole a try sometime soon and I hope you love it! Happy Eating! You can find a printable version of this recipe on my website here: http://bit.ly/2RMb3eY You can find links to the Rada cutlery I use here: http://bit.ly/2oLHdeE 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: 9267 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: 28997 Noreen's Kitchen
Beurre Manié ~ Thicken Soups and Sauces ~  How To Make Beurre Manié ~ Noreen's Kitchen Basics
 
04:44
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: 18394 Noreen's Kitchen
Carnival Style Funnel Cakes Recipe~ Noreen's Kitchen
 
08:31
Greetings! Due to an overwhelming number of requests for this recipe, I bring to you Funnel Cakes! This is so easy to make and requires ingredients that you most likely already have on hand anyway. Nothing more complicated than making pancakes or waffles. In fact, we ate these for breakfast on the day we shot the video. You can have your favorite fair food at home, for much less than what you would have paid at the fair or carnival. Let's face it, these things cost five or six bucks when you go to an event and you can make about 8 of them for less than that at home! Top them with whatever you like. Powdered sugar, cinnamon sugar, strawberries or any other pie filling or jam you like or even butter and honey. Whatever you love is what you should do! I hope you give this a try and I hope you love it! Remember to let me know if you would like to see the strawberry topping below in the comments! Happy Eating! Get the recipe here: http://bit.ly/2b8vEuG See how I made the strawberry topping here: http://bit.ly/2b9vwtW ***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: 94925 Noreen's Kitchen
Homemade Cream of Mushroom Soup Recipe ~ Noreen's Kitchen Basics
 
07:52
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: 65468 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: 121028 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: 17443 Noreen's Kitchen
Baked Cake Donuts Recipe ~ Noreen's Kitchen
 
09:39
Greetings! Today I wanted to share with you a recipe for some amazing baked, cake donuts! I have been playing with baked donuts for a couple weeks now and this was the first attempt at a plain cake donut. They were very good and we wanted them basic so just served them plain, powdered and cinnamon sugared. You are going to need some donut pans. I purchased mine at Michael's and used a 40%off coupon. I made two separate purchases for each pan since they only let you use the coupon once per purchase. I will have a link to the item on the recipe page on my website you can find that link below! These are super simple to make and very delicious. They taste like a good old cake donut. I am also working on some buttermilk cake donuts, as well as some other seasonal cake donuts. So you can look forward to seeing some other fun recipes in the near future. I am very excited to share what I have been working on! I hope you will give baked donuts a try and I hope you love them! Happy Eating! Get the recipe and the pan link here: http://bit.ly/1s4fCn5 Get yourself a couple of these donut pans! http://amzn.to/1sdeg3j 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: 44600 Noreen's Kitchen
Hot Bacon Dressing Recipe Noreen's Kitchen
 
07:14
Greetings! Tonight is Salad Night in our house and I plan on making spinach dinner salads with all the trimmings. That includes this hot bacon dressing which is a copycat of a dressing that used to be served and sold at Marie Callender's restaurant when I was growing up. For a time in college I lived with my nanny and my Aunt Joni. They lived together my entire life because my aunt had been diagnosed with Multiple Sclerosis, the neuro muscular disorder that my husband Rick also lives with. Nanny used to go to the local Marie Callender's and get a quart of this hot bacon dressing to take home. She would always make a great big spinach salad just like I am getting ready to do and serve it with this dressing for a quick and delicious supper. Well, we don't have those restaurants where I live and I don't know if they even exist any more in any part of the country. In any case, I had to figure out a way to make a dressing like the one I loved on my own. So tonight I am sharing my recipe for a Marie Callender's hot bacon dressing copycat. This is extremely easy to make and even easier to eat, drizzled over a crisp salad of baby spinach and romaine lettuce with cucumbers, mushroom slices, red onion rings, carrot shreds and hard cooked eggs as well as some poached chicken or chunks of boiled ham. This dressing is full of flavor and adds the perfect sweet and sour topping to any salad you love. This is best eaten when you make it, but any leftovers may be kept in a mason jar for up to a week. When you use it, you may need to add a bit of water to thin things out and then heat in the microwave or in a saucepan on the stove. Rick loves this dressing as much as I do now. He said that if bacon can't make a salad better, than nothing can. He isn't a big salad eater in general but with this dressing he is coming around a little quicker! I hope you give this salad dressing a try and I hope you love it! Happy Eating! Find the recipe here: http://bit.ly/1WlQDX4 ***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: 9263 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: 38525 Noreen's Kitchen
No Yeast Cinnamon Rolls Recipe ~ Noreen's Kitchen
 
09:52
Greetings! Do you ever have those days when you really wish you had a cinnamon roll for breakfast but don't have the time to dedicate to waiting for a yeast dough to rise? I love yeast dough, many of you know this. It is nothing for me to whip up a batch of bread or bagels, but there are days when I do not have the time or the inclination to do this. These no yeast cinnamon rolls are the answer. These rolls are really a homemade version of the cinnamon rolls in a tube that so many of us grew up with. However I don't like using those because they are full of more ingredients than I can fit on a recipe card and they are also full of additives, preservatives and other things I don't like to feed my family on a regular basis. You can make these rolls in a little under an hour with ingredients you should have in your fridge and pantry. You will be so happy you did! These start with a baking powder biscuit dough and include some vanilla powder or extract and a filling that is amazing. Top them off with a simple icing glaze which you can learn how to make here: http://bit.ly/1jKNuy6 So forego the tube and make your own, in just a little more time. You are going to love these and they are going to disappear! I hope you give these a try and I hope you love them! Happy Eating! Get the recipe here: http://bit.ly/1BLoVdE 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: 36150 Noreen's Kitchen
How's It Growin'?  Adventures of a Backyard Gardener.  Season 3
 
10:49
Greetings! After a long, cold winter and a less than attentive last year, I return hopeful that my garden will bear a great harvest. This year I have planted a combination of heirlooms and hybrids (only 2) and hope for a massive tomato harvest as well as cucumber, bean, squash a variety of pepper. I have scaled back the number of varieties in hopes to create volume. Hope you like this initial peek and look for some videos that I hope will be helpful showing what I use to plant and fertilize and care for my garden. Take Care Now go grow somethin!
Views: 4208 Noreen's Kitchen
How to Roll Cut a Pork Loin Roast ~ Noreen's Kitchen Basics
 
04:15
Greetings! Today I am getting ready to prepare an apricot stuffed and glazed pork loin roast. To get started we need to roll cut a pork loin roast! This will enable us to have a flat piece of meat in which to place a stuffing and roll it up to make a wonderful rolled roast with deliciousness inside and when you slice it, you are going to have an amazing presentation with a beautiful spiral pattern. This is sure to impress your guests. I have made this dish for Christmas, New Years and Easter. Each with fantastic results. The roll cut may seem hard, but it really isn't. As long as you have a sharp knife, determination and a steady hand and go slowly, there is not really a way to mess this up. Even if you do, you can pound the heck out of it and make it work anyway! I hope you give this a try and I hope you love it! Stay tuned for the video where I prepare the roast which was amazing! 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: 12534 Noreen's Kitchen
HOW TO OVEN ROAST PEPPERS
 
07:00
NOTE: This recipe is not appropriate for canning PLEASE READ INFORMATION BOX REGARDING STORAGE Today I am sharing a real kitchen basic! How to oven roast red peppers. These are delicious additions to salads, pizzas, and even the ever popular pimento cheese that we love. Making your own ensures consistent quality and if you are able to get a sale on red peppers this is a great way to preserve them for later use. Roasting give these a slightly smoky flavor and it also makes the peppers more digestible. Here are all the tips and tricks you need to know to roast your own peppers at home in your oven. I roast my peppers in the oven because I do not have a gas stove where I can roast them over an open flame. You can do it that way or on your grill over the flame, but doing it in the oven helps to do a bunch at one time and get the job done while you multi task. I have only done two peppers today but you can make as many as will fit on your tray. I would love to do a big bunch and fill a quart jar to keep in my fridge during the holiday season. They are great additions to other recipes but they are delicious to add to an antipasto platter or to a nosh spread with cheeses crackers and other olives and crudite. This process is super simple. Preheat your oven to 500 degrees. I like to wash and dry my peppers. then cover a baking sheet with foil. Cut your peppers in half and remove the seeds and the ribs. This can be done with a spoon for easy removal. Lay the peppers cut side down on the baking sheet. Pop in the oven for 25 to 30 minutes or until the pepper skin is completely charred. You will be able to smell the peppers as they roast and will know when to check them. Once the peppers are done cooking and the skin is well charred, remove from the baking sheet, using tongs and place the now soft peppers into a bowl. Cover with plastic wrap and allow to rest for 30 minutes or until cool enough to handle. I like to use rubber gloves to remove the skin. You will take a pepper half and lay it on a plate or a cutting mat then gently begin to remove the skin which should come off quite easily. Continue to do this until they have all been done. I like to pile my peeled peppers on the corner of the mat and then slice them into strips with a sharp knife. Place the pepper strips into a mason jar and float a bit of olive oil over them. This will help to preserve them while they are stored in the refrigerator. These will last up to three months in the refrigerator with the olive oil If you store them without the oil they will last up to two weeks. I hope you give oven roasting red peppers a try sometime soon and I hope you love them! Happy Eating! Knife I used is the Rada Cooks Knife and my favorite knife in the world! You can find them here: http://bit.ly/2Pp6tX0 Cutting mat: http://bit.ly/2PugP7U 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: 6571 Noreen's Kitchen
Easy Vinegar Ricotta!! Noreen's Kitchen Basics!
 
08:47
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: 22680 Noreen's Kitchen
Sausage Gravy for Biscuits Recipe ~ Noreen's Kitchen
 
15:57
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: 112128 Noreen's Kitchen
Homemade Hack! Make Your Own Ready Garlic~Noreen's Kitchen
 
08:31
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: 22393 Noreen's Kitchen