Re: [CnD] buttermilk
I have bought buttermilk in quart containers and used it for pancakes and a chocolate layer cake; I found out through my friend, Jeannette about the availability of powdered buttermilk Let two! grins! grow! where one! grouch! was before! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Tuesday, August 07, 2012 2:54 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] buttermilk Hi, I believe you can buy a quart of buttermilk. Don't they make a powdered buttermilk similar to dry milk powder? Nancy - Original Message - From: melissa lissa1...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 11:27 PM Subject: [CnD] buttermilk I see lots of butter milk being used in many recipes. Is there a way to make buttermilk. I would hate to buy a half gallon of buttermilk and I only need one cup or less. Many blessings Melissa and Pj You think your pain and your heartbreak are unprecedented in the history of the world, but then you read. James Baldwin ___ 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
Re: [CnD] Flavored Peanut Butter
Oh, you will, but a certain someone will eat it all before you have a chance to give gifts to the other people, (chuckle). Lora - Original Message - From: Katie Chandler w...@fidnet.com To: cookinginthedark@acbradio.org Sent: Tuesday, August 07, 2012 8:07 PM Subject: Re: [CnD] Flavored Peanut Butter Thanks for posting this web site about peanut butters. Never have heard of it, but, sure might make nice Christmas gifts with a box of three or four different kinds to give someone. There is always some one on my list that has everything and is hard to buy for. This may be the answer. smile. Get some for me too! yum! grin. Katie Jesus Christ is the same yesterday, today, and forever. - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Tuesday, August 07, 2012 11:07 AM Subject: Re: [CnD] Flavored Peanut Butter I think you'll like these. After looking at the website again today, I see that there are actually ten varieties. So far, I've tried the cinnamon, dark chocolate and smooth, all very good! I first heard about this company on QVC, so you might try there also. Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett Sent: Tuesday, August 07, 2012 10:27 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Flavored Peanut Butter I will do that because I never knew they had anything like that. Lora - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Tuesday, August 07, 2012 10:06 AM Subject: [CnD] Flavored Peanut Butter In addition to the dark chocolate, this company also has white chocolate, cinnamon, maple and honey, as well as their smooth and crunchy styles. Check out Peanut Butter and Co. at www.ilovepeanutbutter.com Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett Sent: Tuesday, August 07, 2012 2:13 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Peanut Butter Texas Sheet Cake That sounds awesome. I did not know they made peanut butter with other things mixed into it. Tell me what kinds of things they have it premixed with. Lora - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 8:57 PM Subject: Re: [CnD] Peanut Butter Texas Sheet Cake I was thinking of that too. I have peanut butter that has dark chocolate mixed into it; I think I'll try it in this recipe. Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Becky Sent: Monday, August 06, 2012 7:06 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Peanut Butter Texas Sheet Cake Marilyn, have you ever added chocolate to the batter or icing with this cake? - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 11:00 AM Subject: [CnD] Peanut Butter Texas Sheet Cake Peanut Butter Texas Sheet Cake 2 c. all-purpose flour 2 c. sugar 1/2 tsp. salt 1 tsp. baking soda 1 c. butter 1 c. water 1/4 c. creamy peanut butter 2 eggs, beaten 1 tsp. vanilla extract 1/2 c. buttermilk Sift together flour, sugar, salt, and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Spread into a greased 15x10 jelly-roll pan. Bake at 350 degrees for 15 to 20 minutes, until it springs back when gently touched. Spread Peanut Butter Icing over warm cake. Makes 15 to 20 servings. Peanut Butter Icing: 1/2 c. butter 1/4 c. creamy peanut butter 1/3 c. plus 1 tbsp. milk 16-oz. pkg. powdered sugar 1 tsp. vanilla extract Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla to a spreading consistency. From Paula. ___ 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
Re: [CnD] buttermilk
I have used the powdered stuff it worked well for me. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] no slimy okra tips
I found the following. I am going to try these tips because I'd like to learn to enjoy okra. Here's a super simple no-slime recipe. Clean and completely dry each okra pod. Then cut it length wise into 2 (if the okra is quite plump then cut 4 times). Options here: shallow fry these slender okra lengths in oil till crispy; or bake in the oven till same. And then sprinkle ANY powder known to man on them. You can do Indian spices or mexican or italian or cajun...improvise and top off with some lime juice. other tips: 1. Fresh and frozen okras are two different ball games. Frozen okra: just hope all the water doesn't make it more slimy. Allow to evaporate on heat, and add moisture absorbing masalas, or even besan (gram flour). 2. Fresh okra: Avoid covering the pan, as manisha suggests. As important, 1. avoid adding salt until all the slime has been absorbed. 2. Avoid stirring it up overmuch in the initial minutes. High-ish heat without salt and moisture does the trick, and non-stick cooking reduces the need to shallow fry: a few tablespoons of oil, high heat for a few minutes till you see the slimy strands disappearing, and then salt it/ add to your masalas and stuff on lower heat. Covering it at this stage will yield some slime, but that can be undone after further cooking and leaving it uncovered at the end.. Hope this is helpful. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] substitutions for all sorts of things
Hi, try Cook's Thesaurus for substitutions. Somehow, when I google it, only pages containing the website come up, at least on page 1. Try this one: http://www.foodsubs.com/ I have a friend with dairy, gluten, corn, and millet allergies, and diabetes, in addition to other health problems, so searching out Zantham gum (used as a binding ingredient in gluten-free cooking) that has not been produced with corn can be a challenge.Love this site. Jamey P.S. Need a flour for gluten free? Quinoa flour is wonderful, though expensive. They even make pastas with Quinoa. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chicken Tacos with Chipotle Sour Cream
Chicken Tacos with Chipotle Sour Cream BY TED ALLEN I loved taco night when I was a kid, when it meant yellow cheese, seasonings from a packet, and machine-molded tortilla shells -- essentially, an insult to all of Mexico in one convenient box. It is, of course, better to make real tacos with sweet fresh flour tortillas. 2 servings 1 tablespoon extra-virgin olive oil 1 medium red onion, chopped 1/2 red bell pepper, cored, seeded, and chopped 2 teaspoons smoked sweet paprika 2 teaspoons chili powder 1 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 2 garlic cloves, minced 1 medium tomato, chopped 2 cups shredded cooked chicken 6 (6-inch) flour tortillas 2 teaspoons minced canned chipotle peppers in adobo 1/2 cup sour cream Shredded lettuce 3 scallions (white and green parts), chopped Crumbled queso fresco (fresh, white Mexican cheese) 1. In a sauté pan over medium heat, warm the oil and cook the onion, bell pepper, paprika, chili powder, oregano, cumin, and salt until the veggies are soft, 7 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the tomato and chicken, and cook until the filling is heated through, stirring, about 3 minutes. 2. Warm the tortillas in moistened paper towels in the microwave for 30 seconds, or for a few seconds in a dry skillet over high heat. Stir the chipotle into the sour cream. 3. Pile the filling into the tortillas, topping with chipotle sour cream, lettuce, scallions, and queso fresco. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] buttermilk
You can add a small amout (I think it is one tbsp.) of lemon juice or vinegar to one cup of regular milk; it makes the milk curdle making a substitute for buttermilk. Becky -Original Message- From: melissa Sent: Tuesday, August 07, 2012 12:27 AM To: cookinginthedark@acbradio.org Subject: [CnD] buttermilk I see lots of butter milk being used in many recipes. Is there a way to make buttermilk. I would hate to buy a half gallon of buttermilk and I only need one cup or less. Many blessings Melissa and Pj You think your pain and your heartbreak are unprecedented in the history of the world, but then you read. James Baldwin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Flavored Peanut Butter
Well your right, but thank goodness, he is not a great lover of peanut butter. Will eat it, but rather have chocolate. grin. Now I did read they have hot and spicy peanut butter, sounds to me, not good, but that someone your thinking of will love anything if it is spicy and really hot LOL Jesus Christ is the same yesterday, today, and forever. - Original Message - From: Lora Leggett kc8...@comcast.net To: cookinginthedark@acbradio.org Sent: Wednesday, August 08, 2012 5:53 AM Subject: Re: [CnD] Flavored Peanut Butter Oh, you will, but a certain someone will eat it all before you have a chance to give gifts to the other people, (chuckle). Lora - Original Message - From: Katie Chandler w...@fidnet.com To: cookinginthedark@acbradio.org Sent: Tuesday, August 07, 2012 8:07 PM Subject: Re: [CnD] Flavored Peanut Butter Thanks for posting this web site about peanut butters. Never have heard of it, but, sure might make nice Christmas gifts with a box of three or four different kinds to give someone. There is always some one on my list that has everything and is hard to buy for. This may be the answer. smile. Get some for me too! yum! grin. Katie Jesus Christ is the same yesterday, today, and forever. - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Tuesday, August 07, 2012 11:07 AM Subject: Re: [CnD] Flavored Peanut Butter I think you'll like these. After looking at the website again today, I see that there are actually ten varieties. So far, I've tried the cinnamon, dark chocolate and smooth, all very good! I first heard about this company on QVC, so you might try there also. Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett Sent: Tuesday, August 07, 2012 10:27 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Flavored Peanut Butter I will do that because I never knew they had anything like that. Lora - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Tuesday, August 07, 2012 10:06 AM Subject: [CnD] Flavored Peanut Butter In addition to the dark chocolate, this company also has white chocolate, cinnamon, maple and honey, as well as their smooth and crunchy styles. Check out Peanut Butter and Co. at www.ilovepeanutbutter.com Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett Sent: Tuesday, August 07, 2012 2:13 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Peanut Butter Texas Sheet Cake That sounds awesome. I did not know they made peanut butter with other things mixed into it. Tell me what kinds of things they have it premixed with. Lora - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 8:57 PM Subject: Re: [CnD] Peanut Butter Texas Sheet Cake I was thinking of that too. I have peanut butter that has dark chocolate mixed into it; I think I'll try it in this recipe. Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Becky Sent: Monday, August 06, 2012 7:06 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Peanut Butter Texas Sheet Cake Marilyn, have you ever added chocolate to the batter or icing with this cake? - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 11:00 AM Subject: [CnD] Peanut Butter Texas Sheet Cake Peanut Butter Texas Sheet Cake 2 c. all-purpose flour 2 c. sugar 1/2 tsp. salt 1 tsp. baking soda 1 c. butter 1 c. water 1/4 c. creamy peanut butter 2 eggs, beaten 1 tsp. vanilla extract 1/2 c. buttermilk Sift together flour, sugar, salt, and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Spread into a greased 15x10 jelly-roll pan. Bake at 350 degrees for 15 to 20 minutes, until it springs back when gently touched. Spread Peanut Butter Icing over warm cake. Makes 15 to 20 servings. Peanut Butter Icing: 1/2 c. butter 1/4 c. creamy peanut butter 1/3 c. plus 1 tbsp. milk 16-oz. pkg. powdered sugar 1 tsp. vanilla extract Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla to a spreading consistency. From Paula. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Simple Substitutions
I sent this to the list a couple of days ago but never seen it come out there. So just in case it didn't I am re sending it. Katie Simple Substitutions When you run out of ingredients (and time!), no need to run to the store. You easily can modify the recipe with items you may already have in the fridge or on the shelf: When the recipe calls for Try this instead 1/2 tablespoon cornstarch use 1 tablespoon flour 1 tablespoon chopped fresh herbs use 1 teaspoon dried herbs (or 1/2 teaspoon ground) 3/4 tablespoon fresh lemon juice (squeezed from one lemon) use 2 tablespoon bottled lemon juice Clove of garlic use 1/8 teaspoon garlic powder Small onion, chopped use 1 tablespoon instant minced onion 1/2 pound fresh mushrooms use6-ounce can mushrooms 1 cup chopped celery use8-ounce can sliced water chestnuts 1-1/2 cups chopped fresh tomatoes use 14.5-ounce can Hunt's® Diced Tomatoes, drained 2 cup tomato or vegetable juice use 8-ounce can of Tomato Sauce, mixed with 1 cup water 1 cup canned chicken broth use 1 bouillon cube, mixed with 1 cup water 1 cup buttermilk (in baking) use 1 tablespoon lemon juice OR vinegar,mixed with 1 cup milk 1 cup sour cream use 1 cup plain yogurt 1 cup dried bread crumbs use 1 cup crushed saltine crackers or seasoned croutons ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] chicken tacos with chipotle sour cream--chipotles in adobo
Hi, I realize this is very common sense, but I want to make one important note about canned chilis in adobo, in order that no one else repeats an unfortunate mistake I made. When you are buying your chipotles, ask if they are whole, or have all their seeds and veins. There are different brands and types, but I accidentally dumped a whole 4-oz can of whole chilis in adobo into a 5 qt crockpot full of chicken, and the result was almost too hot for me to eat, even when I added rice, bread, etc. Hey, if you like things hot, go ahead, but yipes! Want to make your own tortillas? In the Mexican section, or the Mexican and Latin American markets, you can find a special flour called maseca (mah say kuh),which comes in 5 lb bags. (They make a 3 lb I think, but can't remember.) Basically, you take 1/3 cup of that and a little water, make a dough, pat it out into a round in your hand, and bake it at about 350 for 10 minutes. It is important not to overlap the tortillas, as they might stick together. You want the dough to be soft, but not sticky. It might take a little experimenting. Another mistake I made, careful not to turn the heat too high as you are baking them, or they will scorch, and there is nothing quite like the nasty smell of burnt flour. After you have taken out the tortillas and cooled them slightly, the resulting left-over tortillas can be wrapped in foil and stacked in the freezer in a ziplock bag or container, similar to the way one would store a pie crust flat. As it is a bread product, wrapping first in foil or waxed paper, and second in sealed plastic keeps it from freezer burning. The maseca can store in a sealed container, much like you would store flour. Enjoy! Jamey ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] DRY BUTTERMILK
DRY BUTTERMILK IF YOUR RECIPE CALLS FOR 2/3 CUP OF BUTTERMILK USE: 2 1/2 TBSP.OF DRY BUTTERMILK AND 2/3 CUP OF MILK. IF YOUR RECIPE CALLS FOR 1 CUP OF BUTTERMILK USE: 4 TBSP. OF DRY BUTTERMILK AND 1 CUP OF MILK. DONNA :) ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
