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Baked Contains Liquor Entrees Italian Lamb Other Pan Seared or Browned Poultry Sauces, Rubs, Gravy Saute Substitutes Toppings

Osso Buco (MY Version!)

Osso Buco (MY version) You salt and pepper then lightly coat 4 to 6 veal shank cuts in flour and sear them 2 to 3 at a time in an iron skillet preheated on medium heat with a melted/heated pat of butter for 3 min on the first side and then 2 min on the other side , set veal aside, drain the skillet of grease but keep any cracklings, add a fresh pat of butter or a tablespoon of extra virgin olive oil and when melted/heated add the veggies (diced Roma tomatoes, sliced/diced celery, thin ... continue reading...


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Drinks

Tam’s Purple Party Punch

Great for adult as well as children's parties! Yield: approx. 1-1/2 to 2 gallons 1 can frozen Welsh’s grape juice concentrate with 3 cans water 1 gallon pure cranberry juice ¼ cup lemon juice concentrate 1 small jar maraschino cherries, do not drain 1 orange (pulp and juice) --- peeled, seeds and pith removed --- then add the jar of maraschino cherries including the juice/syrup --- then pulverize into liquid mush with hand held emulsifier for best results (or may use ... continue reading...


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Seasoning Blends Substitutes

No Salt “Seasoned Salt”

Whether on a salt restricted diet or looking to eat healthier one very easy way to stick the recommended total daily intake of 1500 mg of sodium is to eliminate so called seasoned salt and flavored salts (i.e. onion or garlic salt) and switch to using the real onions and garlic or using the "powder" instead of the "salt" -- and making your own salt free blend of seasoned salt. Salt Free "Seasoned Salt" 4 teaspoons ground black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 ... continue reading...


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Baked Heart Healthy Low Calorie Potatoes Salads Seasoning Blends Side Dishes Sides and Vegetables Substitutes Vegan Vegetable

Roasted Vegetable Medley

Yield: 2 to 4 servings This coating works great for potato wedges and Brussels sprouts too! For variation try on wedges (or add slices or a dice to the mix) of yellow squash, zucchini, egg plant, or mushrooms too! Vegetables: 1 cup broccoli florets 1 cup cauliflower tops 1/2 cup shredded carrots 1/2 cup frozen Potatoes O'Brien hash browns, thawed Coating: 3 to 4 Tablespoons Olive Oil 3 green onions finely chopped 1 or 2 galic cloves, minced (or to taste) 1/2 teaspoon salt or ... continue reading...


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Baked Boiled Casseroles Cheese Cheeses Entrees Feeding a Crowd Filling Italian Pasta Pork Sauces, Rubs, Gravy Sausages Saute Seasoning Blends Toppings Vegetable

Stuffed Spinach Pasta Shells with or without Italian Sausage

This dish can be prepared, cooked, and ready to serve 8 to 10 people in about an hour to a hour and fifteen minutes. Less time is needed if made ahead. For a family of four simply cut the recipe in half. Once the pasta shells are prepared and stuffed, they can be packaged and frozen for up to two months to thaw, top*, and bake at a later date. If frozen with the sauce and toppings already in place the liquid content of the sauce tends to separate out so it is better to wait ... continue reading...


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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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