Re: [CnD] Hamburgers
Yes, I also use Best Foods Mayonnaise, but I sprinkle a little seasoning in it. Garlic, pepper and Italian seasoning blend. It makes the meat come out extremely tender and moist. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Melissa Green Sent: Thursday, January 03, 2013 12:24 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Hamburgers I don't like ranch dressing. I am sure you can use other things. Have a blessed day. Melissa Green "Happiness is a butterfly, which, when pursued, is always just beyond your grasp, but which, if you will sit down quietly, may alight upon you." - Original Message - From: "Jeri Milton" To: Sent: Thursday, January 03, 2013 11:46 AM Subject: Re: [CnD] Hamburgers > Hi. Oh please don't feel stupid asking. Yes, you dredge the meat in the > ranch dressing, then in the bread crumbs. I like to use Italian style > crumbs > then I may add a little parmesan cheese to it and some salt and pepper. > Not > too much salt as the parmesan cheese tends to be salty enough for some. > Pork > chops taste especially good like this. > > Jeri > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen > Sent: Wednesday, January 02, 2013 1:59 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Hamburgers > > When you use the ranch dressing, (I forgot to ask) Is it like using a egg > mixture? > Dredge the chicken or pork chop into te dressing, then roll it into the > bread crumbs? > I feel stupid asking this! Lol > When I make hamburgers I used to use the lipton onion soup packet. > When I don't use that I used soy sauce instead. > Just add garlic powder, and pepper. > Teresaa > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton > Sent: Saturday, December 29, 2012 2:19 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Hamburgers > > The Ranch seasoning packet makes a burger delicious. My mom uses it > sometimes. I have used the Ranch dressing for coating chicken brests or > pork > chops in, and then rolling them in Itallion bread crumbs. So many things > you > can do with Ranch! > > Jeri > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen > Sent: Thursday, December 27, 2012 11:59 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] Hamburgers > > Hello > > When you put seasoning, is it the ranch packet, or the tranch dressing > itself? > > I can't remember when my sis in law used to make them. > > > > ___ > 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] tips on cooking chicken
I know. I was asking about whether to cook larger pieces longer than smaller ones, though. Breasts compared to drumsticks, for example. -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: "Linda Ratzlaff" To: Sent: Thursday, January 03, 2013 12:35 PM Subject: Re: [CnD] tips on cooking chicken As far as I know the time for cooking chicken with a bone in is longer than without a bone. You have to cook the chicken longer when it has a bones in because you have to cook the chicken right to the bone. - Original Message - From: "Charles Rivard" To: Sent: Thursday, January 03, 2013 11:45 AM Subject: Re: [CnD] tips on cooking chicken I know that when using a deep fryer, larger pieces take longer to fry. Would this also be true for when using these coatings and baking the chicken? When deep frying, drumsticks take from 15 to 18 minutes, while thighs and, especially, breasts take from 18 to 22 minutes at a frying temperature of 375 degrees. Thanks. -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: "Linda Ratzlaff" To: Sent: Thursday, January 03, 2013 10:53 AM Subject: Re: [CnD] tips on cooking chicken Hi Holly I am taking the following off of a chicken coating mix box. It happens to be a no name box, but the directions would be the same for Shake & Bake: Take one of the pouches of coating and empty it into the bag provided or in a bowl with a tight fitting lid. This will do a lot of chicken pieces. If you are dong just 3 or 4 pieces you don't need the whole pouch. If you have left over coating you should throw it out. You should moisten the thawed chicken pieces before putting in the bag to coat. Preheat oven to 400 degrees F. Cook for 20 to 25 minutes for boneless chicken. Cood for 40 to 45 minutes for bone in chicken. Hope this helps. Linda - Original Message - From: "Holly Anderson" To: Sent: Thursday, January 03, 2013 8:21 AM Subject: [CnD] tips on cooking chicken Hi all. I'm going to make some drum sticks using shake and bake. I've never done bone in chicken before, I was wondering if there's anything i should know about this type of chicken vs boneless skinless. I've cooked chicken a hand full of times before, so any tips dealing with chicken would be appreciated too. And finally, any tips anyone has dealing with shake and bake too. I think shake and bake is pretty self explanatory but I'm new at all this. :) Thanks for any help anyone can give. I will be using a thermometer to decide on doneness. Thanks. Holly ___ 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
Re: [CnD] Hamburgers
I don't like ranch dressing. I am sure you can use other things. Have a blessed day. Melissa Green "Happiness is a butterfly, which, when pursued, is always just beyond your grasp, but which, if you will sit down quietly, may alight upon you." - Original Message - From: "Jeri Milton" To: Sent: Thursday, January 03, 2013 11:46 AM Subject: Re: [CnD] Hamburgers Hi. Oh please don't feel stupid asking. Yes, you dredge the meat in the ranch dressing, then in the bread crumbs. I like to use Italian style crumbs then I may add a little parmesan cheese to it and some salt and pepper. Not too much salt as the parmesan cheese tends to be salty enough for some. Pork chops taste especially good like this. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Wednesday, January 02, 2013 1:59 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Hamburgers When you use the ranch dressing, (I forgot to ask) Is it like using a egg mixture? Dredge the chicken or pork chop into te dressing, then roll it into the bread crumbs? I feel stupid asking this! Lol When I make hamburgers I used to use the lipton onion soup packet. When I don't use that I used soy sauce instead. Just add garlic powder, and pepper. Teresaa -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Saturday, December 29, 2012 2:19 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Hamburgers The Ranch seasoning packet makes a burger delicious. My mom uses it sometimes. I have used the Ranch dressing for coating chicken brests or pork chops in, and then rolling them in Itallion bread crumbs. So many things you can do with Ranch! Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Thursday, December 27, 2012 11:59 AM To: cookinginthedark@acbradio.org Subject: [CnD] Hamburgers Hello When you put seasoning, is it the ranch packet, or the tranch dressing itself? I can't remember when my sis in law used to make them. ___ 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
Re: [CnD] tips on cooking chicken
As far as I know the time for cooking chicken with a bone in is longer than without a bone. You have to cook the chicken longer when it has a bones in because you have to cook the chicken right to the bone. - Original Message - From: "Charles Rivard" To: Sent: Thursday, January 03, 2013 11:45 AM Subject: Re: [CnD] tips on cooking chicken I know that when using a deep fryer, larger pieces take longer to fry. Would this also be true for when using these coatings and baking the chicken? When deep frying, drumsticks take from 15 to 18 minutes, while thighs and, especially, breasts take from 18 to 22 minutes at a frying temperature of 375 degrees. Thanks. -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: "Linda Ratzlaff" To: Sent: Thursday, January 03, 2013 10:53 AM Subject: Re: [CnD] tips on cooking chicken Hi Holly I am taking the following off of a chicken coating mix box. It happens to be a no name box, but the directions would be the same for Shake & Bake: Take one of the pouches of coating and empty it into the bag provided or in a bowl with a tight fitting lid. This will do a lot of chicken pieces. If you are dong just 3 or 4 pieces you don't need the whole pouch. If you have left over coating you should throw it out. You should moisten the thawed chicken pieces before putting in the bag to coat. Preheat oven to 400 degrees F. Cook for 20 to 25 minutes for boneless chicken. Cood for 40 to 45 minutes for bone in chicken. Hope this helps. Linda - Original Message - From: "Holly Anderson" To: Sent: Thursday, January 03, 2013 8:21 AM Subject: [CnD] tips on cooking chicken Hi all. I'm going to make some drum sticks using shake and bake. I've never done bone in chicken before, I was wondering if there's anything i should know about this type of chicken vs boneless skinless. I've cooked chicken a hand full of times before, so any tips dealing with chicken would be appreciated too. And finally, any tips anyone has dealing with shake and bake too. I think shake and bake is pretty self explanatory but I'm new at all this. :) Thanks for any help anyone can give. I will be using a thermometer to decide on doneness. Thanks. Holly ___ 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] main dish baked fish and rice
Main dish Baked Fish and Rice Quick Cooking "Fish and rice are a tasty change of pace from traditional meat-and-potato fare." SERVINGS: 4 CATEGORY: Main Dish METHOD: Baked TIME: Prep: 5 min. Bake: 35 min. Ingredients: 1-1/2 cups boiling chicken broth 1/2 cup uncooked long grain rice 1/4 teaspoon Italian seasoning 1/4 teaspoon garlic powder 3 cups frozen chopped broccoli, thawed and drained 1 tablespoon grated Parmesan cheese 1 can (2.8 ounces) french-fried onions, divided 1 pound fresh or frozen fish fillets, thawed Dash paprika 1/2 cup shredded cheddar cheese Directions: In a greased 11-in. x 7-in. x 2-in. baking dish, combine the broth, rice, Italian seasoning and garlic powder. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika. Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted. Yield: 4 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] tips on cooking chicken
I know that when using a deep fryer, larger pieces take longer to fry. Would this also be true for when using these coatings and baking the chicken? When deep frying, drumsticks take from 15 to 18 minutes, while thighs and, especially, breasts take from 18 to 22 minutes at a frying temperature of 375 degrees. Thanks. -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: "Linda Ratzlaff" To: Sent: Thursday, January 03, 2013 10:53 AM Subject: Re: [CnD] tips on cooking chicken Hi Holly I am taking the following off of a chicken coating mix box. It happens to be a no name box, but the directions would be the same for Shake & Bake: Take one of the pouches of coating and empty it into the bag provided or in a bowl with a tight fitting lid. This will do a lot of chicken pieces. If you are dong just 3 or 4 pieces you don't need the whole pouch. If you have left over coating you should throw it out. You should moisten the thawed chicken pieces before putting in the bag to coat. Preheat oven to 400 degrees F. Cook for 20 to 25 minutes for boneless chicken. Cood for 40 to 45 minutes for bone in chicken. Hope this helps. Linda - Original Message - From: "Holly Anderson" To: Sent: Thursday, January 03, 2013 8:21 AM Subject: [CnD] tips on cooking chicken Hi all. I'm going to make some drum sticks using shake and bake. I've never done bone in chicken before, I was wondering if there's anything i should know about this type of chicken vs boneless skinless. I've cooked chicken a hand full of times before, so any tips dealing with chicken would be appreciated too. And finally, any tips anyone has dealing with shake and bake too. I think shake and bake is pretty self explanatory but I'm new at all this. :) Thanks for any help anyone can give. I will be using a thermometer to decide on doneness. Thanks. Holly ___ 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] crock pot potato soup
Soup Crockpot Potato Soup, Florentine Style Makes 6 Servings Thaw frozen spinach in a medium strainer over a large bowl, then press out excess water with the back of a large spoon. 4 medium potatoes, peeled and diced 1 onion, chopped 1 smoked ham hock (about 1 pound) or 1 cup chopped ham 4 cups chicken broth 1 teaspoon dry mustard 1/2 teaspoon seasoned salt 1/8 teaspoon pepper 1 (9-ounce) package frozen chopped spinach, thawed and well drained 1 cup (4 ounces) shredded Jarlsberg or Swiss cheese In a slow cooker, combine potatoes, onion, ham hock or ham, broth, mustard, seasoned salt and pepper. Cover and cook on LOW 7 to 8 hours or until potatoes are soft. Remove ham hock; chop meat and discard fat and bone. Return meat to cooker. Turn control to HIGH. Add drained spinach. Cover and cook on HIGH 15 to 20 minutes. Spoon hot soup into soup bowls and sprinkle with cheese. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] tips on cooking chicken
Hi Holly I am taking the following off of a chicken coating mix box. It happens to be a no name box, but the directions would be the same for Shake & Bake: Take one of the pouches of coating and empty it into the bag provided or in a bowl with a tight fitting lid. This will do a lot of chicken pieces. If you are dong just 3 or 4 pieces you don't need the whole pouch. If you have left over coating you should throw it out. You should moisten the thawed chicken pieces before putting in the bag to coat. Preheat oven to 400 degrees F. Cook for 20 to 25 minutes for boneless chicken. Cood for 40 to 45 minutes for bone in chicken. Hope this helps. Linda - Original Message - From: "Holly Anderson" To: Sent: Thursday, January 03, 2013 8:21 AM Subject: [CnD] tips on cooking chicken Hi all. I'm going to make some drum sticks using shake and bake. I've never done bone in chicken before, I was wondering if there's anything i should know about this type of chicken vs boneless skinless. I've cooked chicken a hand full of times before, so any tips dealing with chicken would be appreciated too. And finally, any tips anyone has dealing with shake and bake too. I think shake and bake is pretty self explanatory but I'm new at all this. :) Thanks for any help anyone can give. I will be using a thermometer to decide on doneness. Thanks. Holly ___ 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] Hamburgers
Hi. Oh please don't feel stupid asking. Yes, you dredge the meat in the ranch dressing, then in the bread crumbs. I like to use Italian style crumbs then I may add a little parmesan cheese to it and some salt and pepper. Not too much salt as the parmesan cheese tends to be salty enough for some. Pork chops taste especially good like this. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Wednesday, January 02, 2013 1:59 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Hamburgers When you use the ranch dressing, (I forgot to ask) Is it like using a egg mixture? Dredge the chicken or pork chop into te dressing, then roll it into the bread crumbs? I feel stupid asking this! Lol When I make hamburgers I used to use the lipton onion soup packet. When I don't use that I used soy sauce instead. Just add garlic powder, and pepper. Teresaa -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Saturday, December 29, 2012 2:19 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Hamburgers The Ranch seasoning packet makes a burger delicious. My mom uses it sometimes. I have used the Ranch dressing for coating chicken brests or pork chops in, and then rolling them in Itallion bread crumbs. So many things you can do with Ranch! Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Thursday, December 27, 2012 11:59 AM To: cookinginthedark@acbradio.org Subject: [CnD] Hamburgers Hello When you put seasoning, is it the ranch packet, or the tranch dressing itself? I can't remember when my sis in law used to make them. ___ 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] tips on cooking chicken
Hi all. I'm going to make some drum sticks using shake and bake. I've never done bone in chicken before, I was wondering if there's anything i should know about this type of chicken vs boneless skinless. I've cooked chicken a hand full of times before, so any tips dealing with chicken would be appreciated too. And finally, any tips anyone has dealing with shake and bake too. I think shake and bake is pretty self explanatory but I'm new at all this. :) Thanks for any help anyone can give. I will be using a thermometer to decide on doneness. Thanks. Holly ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] recipe request for healthy chicken and fish recipes
Get the book by Dr. Joel Ferman... He is on PBS and talks about eating more greens, seeds and fruits.. I must say, I feel so much better living on this type of pla n... Please look at Dr. Furman his book can be found at audible.com... Well worth the small price... Andy I know that this is not soup recipes but, keep the fat and sodium low and try putting things together on your own by adding various vegetables and chicken, beef or vege broth... Just watch out for the salt... Try it!!.. Andy and Shubert -Original Message- From: Sylvia Perez Sent: Thursday, January 03, 2013 8:42 AM To: cookinginthedark@acbradio.org Subject: [CnD] recipe request for healthy chicken and fish recipes Trying to start the new year off right and help my husband who has very high cholesterol-anyone have really healthy chicken and / or fish recipes (tilapia preferred for fish). Thanks much ___ 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] soup recipes requested
I would also love some great and easy to make healthy soup recipes (preferably some you can make in the slow cooker/crock pot). ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] recipe request for healthy chicken and fish recipes
Trying to start the new year off right and help my husband who has very high cholesterol-anyone have really healthy chicken and / or fish recipes (tilapia preferred for fish). Thanks much ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
