Re: [CnD] The Kuerig Coffee Maker.
Hi, All, Just to add my two cents about the Kuerig: I have one and use my own coffee most of the time. I have the filter and a set of two extra filter cups. Whether or not you use your own coffee or the K-cups; it makes three different size cups: small, medium and large. I sometimes run the water through twice to top off a large mug, with no ill affects. The K-cups are available almost everywhere. Amazon has them at a very reasonable price, and, a large variety from which to choose. I use it for company easily; it brews quickly, so no one has to wait long for their coffee, and, if some want Decaf. you can easily accommodate everyone's preferences. True, it is more expensive then many other coffee pots; it is a choice, depending on what you want. Hope all of this helps. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] DIABETIC SPINACH-STUFFED CHICKEN BREASTS
DIABETIC SPINACH-STUFFED CHICKEN BREASTS Yield: 4 servings Source: Magic Menus for People with Diabetes via The Diabetic Gourmet Daily Recipe Mailer INGREDIENTS 1/2 10-ounce package frozen chopped spinach, defrosted and drained 1/4 cup low-fat ricotta cheese 1/4 cup shredded part-skim mozzarella cheese 1/4 teaspoon tarragon 4 boneless chicken breast halves, (leave skin intact) 1/2 teaspoon reduced-fat margarine, melted DIRECTIONS Preheat oven to 350 degrees F. Combine spinach, cheeses, and seasonings. Lift up skin of each chicken breast and divide mixture evenly among them. Be careful not to tear skins. Smooth skin over stuffing; tuck skin edges underneath to form a neat package. Brush chicken with melted margarine. Place in 2-quart baking dish. Bake uncovered for 45-50 minutes. Remove skin before serving. Nutritional Information Per Serving (1/2 breast): Calories: 211, Fat: 6 g, Cholesterol: 96 mg, Sodium: 160 mg, Carbohydrate: 2 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 36 g Diabetic Exchanges: 5 Very Lean Meat, 1/2 Fat 5 WW Points ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] BUTTERMILK SWEET POTATO CASSEROLE
BUTTERMILK SWEET POTATO CASSEROLE 7 med. sweet potatoes 2 sticks butter 2 eggs 1 tsp. baking powder 1 tsp. vanilla 2 tsp. cinnamon 1 c. sugar 3/4 c. buttermilk 1 1/2 c. pecans, chopped Miniature marshmallows Cook potatoes, peel and put in mixer bowl. Add all of the ingredients except marshmallows and mix well. Put mixture into casserole dish and bake at 350 degrees for 20 minutes. Top with miniature marshmallows. Bake 10 minutes more. Serves 12. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cheater Pot Pie
Cheater Pot Pie 3 tablespoons butter, melted1 (16 ounce) package frozen mixed vegetables1 (5 ounce) can chicken chunks, drained2 (10.75 ounce) cans condensed cream of chicken soup1/2 cup milksalt and pepper to taste1 (10 ounce) can refrigerated layered biscuits Preheat oven to 425 degrees. Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter. In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil. Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers. Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] vRitzy Chicken Recipe
Ritzy Chicken Recipe When your family is hungry and the clock is ticking closer to dinnertime, you can't go wrong with this chicken and noodle casserole.-Millie Poe, Corning, Arkansas * 4 Servings * Prep: 20 min. * Bake:30 min. Ingredients * 2-1/2 cups uncooked egg noodles * 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted * 3/4 cup milk * 1/2 cup sour cream * 1/2 teaspoon poultry seasoning * 1/4 teaspoon salt * Dash pepper * 2 cups cubed cooked chicken * 1/2 cup crushed butter-flavored crackers (about 12 crackers) * 2 tablespoons butter, melted Directions * Cook noodles according to package directions; drain. Meanwhile, in a large bowl, combine the soup, milk, sour cream, poultry seasoning, salt and pepper until blended. Stir in the noodles and chicken. * Transfer to a greased 1-1/2-qt. baking dish. Combine cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and golden brown. Yield: 4 servings. Nutrition Facts: 1 serving (1 cup) equals 489 calories, 25 g fat (11 g saturated fat), 133 mg cholesterol, h979 mg sodium, 33 g carbohydrate, 2 g fiber, 29 g protein. Ritzy Chicken published in Casserole Cookbook , p40 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] O T moderator approve: happy thanksgiving
Happy Thanksgiving to All! Danny We love him, because he first loved us. (1 John 4:19). - Original Message - From: Helen Whitehead hwhiteh...@cogeco.ca To: cookinginthedark@acbradio.org Sent: Tuesday, November 24, 2009 7:14 PM Subject: Re: [CnD] O T moderator approve: happy thanksgiving Sandy, I'm not Simon, but I'm also Canadian eh? Our Thanksgiving was last month, on October 12. Later. E-Mail: hwhiteh...@cogeco.ca Windows Live Messenger: helenrolo1...@hotmail.com Skype: honeybunny1958 - Original Message - From: Sandra Warren warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Tuesday, November 24, 2009 5:41 PM Subject: Re: [CnD] O T moderator approve: happy thanksgiving Hey, Simon, when is the Canadian Thanksgiving? Wishing all here a blessed Thanksgiving, and try not to eat too much, grin! sandy - Original Message - From: Simon simonwo...@sympatico.ca To: cookinginthedark@acbradio.org Sent: Tuesday, November 24, 2009 6:07 AM Subject: Re: [CnD] O T moderator approve: happy thanksgiving happy thanksgiving everybody. - Original Message - From: Steve Stewart stev...@suddenlink.net To: cookinginthedark@acbradio.org Sent: Tuesday, November 24, 2009 7:05 AM Subject: [CnD] O T moderator approve: happy thanksgiving we here in the states are having thanksgiving day. Happy Thanksgiving, and remember what we are thankful for. STEVE STEWART C n D MODERATOR AT THE MARKET OWNER EMAIL;stev...@suddenlink.net ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Vanilla-Walnut Pie
Vanilla-Walnut Pie Yield: 10 servings. 1 refrigerated pie crust 8 ounces cream cheese, softened 3 large eggs 3/4 cup sugar 4 teaspoons vanilla extract, 1/2 cup light corn syrup 3 tablespoons butter, melted 1/4 teaspoon salt 2 cups walnut pieces, toasted 1. Heat oven to 350 F. Prepare crust as directed on package for one crust pie using 9-inch pie plate. 2. Beat cream cheese, 1 egg, 1/4 cup sugar and 1 teaspoon vanilla. Spread in crust. Bake 15 minutes. 3. Beat 2 eggs and remaining sugar with whisk until smooth. Add corn syrup, butter, 3 teaspoons vanilla and salt. Sprinkle nuts over baked cream-cheese layer. Slowly pour corn-syrup mixture over nuts. 4. Bake 35-40 minutes or until set in center. Cool on wire rack. Nutrition information per serving Calories 510 Fat 34 g Cholesterol 99 mg Sodium 285 mg Carbohydrate 43 g Protein 8 g ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Make Ahead Turkey Gravy
I make a very similar recipe only brown in a pan then cook over night in a crock pot thus no skimming of foam, strain make the gravy and it sits in my freezer waiting to be thawed on turkey day... this and crock pot mashed potatoes made days before and stress levels down to none! - Original Message - From: Dixie blueher...@sbcglobal.net To: Cooking in the Dark cookinginthedark@acbradio.org Sent: Wednesday, November 25, 2009 10:36 AM Subject: [CnD] Make Ahead Turkey Gravy I use this recipe each year and it makes dinner time so much less stressful! Turkey Gravy Recipe courtesy Tyler Florence 2 pounds turkey wings 5 tablespoons extra-virgin olive oil 1 medium onion, halved 4 carrots, chopped 1 head garlic, smashed 2 sprigs fresh sage 2 sprigs fresh thyme 2 sprigs fresh rosemary 8 black peppercorns 2 tablespoons unsalted butter 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper Heat the oven to 375 degrees F. Put the turkey wings (also backbone and neck if you have it) into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes. Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 2 hours 45 minutes Yield: 5 to 6 servings User Rating: 5 Stars Episode#: TU0209 Copyright © 2006 Television Food Network, G.P., All Rights Reserved Dixie @- ~ -@ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark Scanned by the Barracuda Spam Firewall at CPWS Broadband ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Apricot Turkey
M- Recipe via Meal-Master (tm) v8.02 Title: Apricot Turkey Categories: Harned 1994, Herb/spice, Main dish, Poultry, Rice/grains Yield: 10 servings 1/2 c Brown rice vinegar 2 ts Molasses 2 tb Onion; grated 4To 6 lb. turkey breast -- cut in 1″ cubes 1 tb Vegetable oil 2Garlic cloves; minced 1 c White grape juice 1/2 c ;Water 1 tb Lemon juice 1 ts Freshly grated ginger 8 oz Dried apricots; slivered 2 tb Minced fresh cilantro Combine brown rice vinegar, molasses, and grated onion. Add turkey cubes; toss to coat turkey with marinade. Refrigerate for several hours or overnight. Drain turkey, reserving marinade. Add oil to heavy nonstick skillet, set on medium heat, and brown a few turkey cubes and the garlic at a time (if you crowd the pan, the meat will steam, not brown). Put browned turkey in a large casserole. Combine reserved marinade, white grape juice, water, lemon juice, and grated ginger; pour over turkey. Stir in apricot slivers and cover. Bake at 325 F. for 30 minutes. Turkey should be tender. Stir in cilantro. Serve over steamed rice. Yield: 10 to 12 servings. From Sage Cottage Herb Garden Cookbook by Dorry Baird Norris. Chester, CT: The Globe Pequot Press, 1991. Pp. 118-119. ISBN 0-87106-239-9. Posted by Cathy Harned. M From www.recipesource.com __ Information from ESET NOD32 Antivirus, version of virus signature database 4636 (20091125) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Honey Basted Turkey
-- Recipe via Meal-Master (tm) v8.01 Title: Honey Basted Turkey Categories: Poultry Yield: 10 servings 6 lb Turkey1/2 c Oil 1/2 c Soy sauce 2 tb Honey 1 1/2 ts Ground ginger 1 1/2 ts Dry mustard 2 ea Cloves garlic, minced Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces and 4 back pieces. Combine oil, soy sauce, honey, ginger, mustard and garlic. Marinate turkey in soya mixture 2 hours in refrigerator. Drain turkey pieces, reserving marinade. Place drumsticks, thighs and breast pieces 6 - 8″ above medium hot coals. Grill for 30 minutes, turning accasionally. Add wings and bakc pieces. Grill another 30 minutes, turning occaisionally. Baste with marinade and grill until turkey is tender about 20 minutes. - From www.recipesource.com __ Information from ESET NOD32 Antivirus, version of virus signature database 4636 (20091125) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Kuerig Coffee Makers
Ah so that's why it never worked for me. Karen - Original Message - From: Gerry Leary lger...@qwest.net To: cookinginthedark@acbradio.org Sent: Wednesday, November 25, 2009 5:09 AM Subject: Re: [CnD] Kuerig Coffee Makers Most K. cup Coffee is very stail. - Original Message - From: Eric rics...@nycap.rr.com To: cookinginthedark@acbradio.org Sent: Tuesday, November 24, 2009 1:13 PM Subject: Re: [CnD] Kuerig Coffee Makers Hello. You don't have to buy a particular brand. There are several companies that make what they call a k-cup. I buy mine from amazon. They have just about any brand or any flavor of coffee or hot chocolate that you can imagine. Also, with amazon, if you buy enough, you get the free shipping. Eric - Original Message - From: Vicki Ratcliffe vratcliff...@comcast.net To: cookinginthedark@acbradio.org Sent: Tuesday, November 24, 2009 2:00 PM Subject: [CnD] Kuerig Coffee Makers The Kuerig coffee makers are becoming very popular and has anyone used them? I live on my own and want a smaller one or one that I could use for company to make about six or eight cups of any beverage. Where do you buy your coffees or hot chocolate? From what I know, you have to use their brand. Vicki ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] SouthWestern Turkey
* Exported from MasterCook Mac *
SouthWestern Turkey
Recipe By : Anita A. Matejka
Serving Size : 6 Preparation Time 0:15
Categories: Leftover Turkey
Amount Measure Ingredient -- Preparation Method
1 c turkey -- cubed/cooked
1/2c bell peppers -- chopped
1/2c onions-- chopped
2egg whites -- beaten
2/3c skim milk
3/4c flour
1/2 tspsalt
1/4 tspblack pepper
1/2c cheddar cheese -- shredded
Preheat oven at 400. Prepare a pie pan with cooking spray. In a mixing
bowl, combine turkey, peppers, and onions. Spread mixture into prepared
pan. In another mixing bowl, combine egg whites, milk, flour, salt, and
pepper. Pour over turkey mixture. Bake for 25 minutes or until browned on
top. Sprinkle with cheese and bake for 3 minutes more or until cheese is
melted.
- - - - - - - - - - - - - - - - - -
From
www.recipesource.com
__ Information from ESET NOD32 Antivirus, version of virus signature
database 4637 (20091125) __
The message was checked by ESET NOD32 Antivirus.
http://www.eset.com
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] how long and how high to cook turkey?
Hi John, Sorry to be the bearer of bad tidings, but, a 12 pound turkey left out all day will not be ready for tomorrow. What you can do is put it in the bathtub with a good bit of cold water. Hopefully, you haven't taken it out of its packaging because this won't work if you have done so. Let Mr. Turkey spend the night in the bathtub and see how he feels in the morning. The safest thing to do in terms of being sure that he is thawed is to have something else for dinner today and declair Thanksgiving to be on Sunday. He will have thawed in the frig by then. Then, you can clean out his inside with some cold water. Be sure to remove that neck, heart, and gibblets from his which will be in three plastic bags located inside the bird at his hind end and his neck end. Salt and pepper him inside and rub him inside with a little melted butter mixed with a little lemon juice and add a little poultry seasoning and garlic powder. Then grease him well with butter on the outside as well. One stick of butter melted will probably do the trick. Place him in a roasting pan, breast side up, and tent the pan with aluminum foil. Set him in a preheated oven at 350 and let him cook for 4 to 4 and a half hours, (20 minutes per pound). You will know he is done if his leg pulls away from the body easily. Oh, I forgot to tell you to tie his legs together covering the opening at his bottom. This makes it easier to fit him in the pan. To test him, loosen the tie and see how easy it is to move the leg. Hope my directions are clear to you. Also, I hope you get to read this right away so you can decide whether to bathe him or put him back in the frig till Sunday. Let us know how it works out for you. Barb - Original Message - From: John H sudsy...@gmail.com To: cookinginthedark@acbradio.org Sent: Wednesday, November 25, 2009 11:36 PM Subject: [CnD] how long and how high to cook turkey? Well folks: I'm here in the u.s. visiting my fiancé for thanks-giving. This will be my first American t-giving and I want to do it up big. We went and got a 12 pound turkey at the store. I have had it thawing all day so it will be ready to cook come morning. How long should I put a 12 pounder on for? And at what temperature? Thanks in advance. -John and happy thanks giving to all. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 8.5.425 / Virus Database: 270.14.83/2526 - Release Date: 11/25/09 19:43:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
