Noshing With Nancy

Home/Noshing With Nancy

Friday Night Soup!

Friday night soup! Remember to clean out the refrigerator on Friday and make a soup or a stew or a casserole. This Friday I had left over chicken stew, two onions, oregano, thyme, bay leaves, spinach and Romain. And 3/4 of a quart of chicken broth and about a 1/4 quart of heavy cream. I put ALL those ingredients in

December 2nd, 2016|Categories: Blog, Noshing with Nancy|Tags: , , |0 Comments

Pecan Pie For A Crowd

Such an easy recipe... Ingredients: Pre made Pillsbury pie crust. 1 - 16oz bottle dark Karo Syrup 2 cups granulated light brown sugar 1/4 teaspoon salt 4 tablespoons butter 6 eggs 1 tablespoon vanilla 2 1/2 cups pecans Mix first six ingredients until frothy. Add pecans and stir by hand. Pour in pie shell plate. Bake at 400 degrees for

November 23rd, 2016|Categories: Blog, Noshing with Nancy|0 Comments

Just the BEST Apple Pie

My dad always said that apple pie without cheese is like a kiss without a squeeze. And boy, did that cheese vary over the years! The first time my mother made this, she used Velveeta cheese (that was in the ’50s). Over the years, the cheese got progressively more sophisticated and now, a local Cheddar is my cheese of choice.

November 21st, 2016|Categories: Blog, Noshing with Nancy|0 Comments

Holiday Stuffing with Sausage, Pecans, and Apples

You can use any kind of firm, good bread in this recipe. I like Pepperidge Farm’s sandwich bread. You can even combine a few different kinds if you have some half loaves hanging around in the freezer. Leave the crusts on—it’s less work and gives the stuffing some texture. A tip to prevent soggy stuffing: Let the bread dry out

Toasted Mozzarella & Boundless Bruschetta

Toasted Mozzarella & Boundless Bruschetta Ingredients Baguette Mozzarella Boundless Bruschetta Basil, sliced in a chiffonade Steps Turn on the broiler for your oven. Slice baguette, or other bread of choice. Arrange slices on sheet pan. Slice mozzarella. Place mozzarella on top of bread slices. Broil until mozzarella is melted and toasted on the edges. Remove from oven, add

Splendid Stuffed Mushrooms

Splendid Stuffed Mushrooms Years ago, I met a dear friend named Bud (Sydney) Tudge, a former chef at the Waldorf Astoria who found his way to the Hudson Valley. Bud opened a clam stand in a little town and served the best fried clams and coleslaw to ever come down the pike. His clam stand eventually evolved into a full

November 11th, 2016|Categories: Blog|0 Comments