[CnD] Impossibly easy Italian Chicken Pie
Impossibly Easy Italian Chicken Pie Source: General Mills Satisfy your craving for pizza with an easy Italian-style chicken pie. It's loaded with cheese and authentic Italian seasonings. 1/3 cup grated Parmesan cheese 1 1/2 cups cut-up cooked chicken 1 1/4 cups (5 ounces) shredded mozzarella cheese, divided 1/2 teaspoon dried oregano leaves 1/2 teaspoon dried basil leaves 1/2 teaspoon garlic powder 1 (6 ounce) can tomato paste 1/2 cup Original Bisquick mix 1 cup milk 1/4 teaspoon pepper 2 eggs Heat oven to 400 degrees F. Grease 9-inch pie plate. Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese. Stir Bisquick mix, milk, pepper and eggs until blended. Pour over chicken mixture. Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes. Makes 6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] All in One casserole using Bisquick
ALL IN ONE CASSEROLE 1 cup cheddar cheese, shredded 1 small package frozen chopped spinach, thawed (or any leftover cooked green vegetable) 1 onion, chopped 1 cup cooked ham or chicken, cut in small pieces (or you can use canned tuna, shrimp, crab, chicken, etc., drained well) 1 1/2 cups milk 3/4 cup baking mix (Bisquick) 3 eggs 1/2 teaspoon salt dash pepper. Preheat oven to 375º F. Squeeze all liquid out of spinach and lay spinach in bottom of shallow baking dish. Top with layer of meat, onion, then cheese. Combine in blender jar milk, baking mix, eggs, salt, and pepper. Blend on medium speed 1 minute. Pour over layered casserole. Bake in 375F oven 30 to 40 minutes (or till knife inserted comes out dry). Remove and let cool for a few minutes. This makes enough to have next day and even tastes good cold. Yield: 2/3 servings ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] macaroni and chese recipe in the slow cooker
Hi everyone, I've added pasta for the last hour of the cooking time. I've had my noodles turn to mush more than once in the crockpot. Could larger thicker pasta fare better than my noodles? Thanks, Nancy - Original Message - From: BIll Deatherage via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, February 04, 2015 7:53 PM Subject: [CnD] macaroni and chese recipe in the slow cooker One thing nice about this recipe is you don't have to be exact. I went on U tube and listened to several recipes and mixed and matched and came up with what I did tonight. 3 to 4 cups cooked macaroni 1 can of chetter Chese soup. 1 8 oz container of sour cream. 1 package of Chetter Chese. I had a block of velveeta Chese Which I put part of that in. 1 soup can of milk. in a small bowl I mixed the soup with the can of milk. Next, I put the cooked Macaroni in the cooker. but before putting the macaroni in the cooker I sprayed some nonstick spray in the bottom of it. then I added the rest of the engredience. and stered it up. Then put the cooker on low and cook about 2 hours. again, The nice thing about this recipe is you can add different cheeses or more or less macaroni or what ever taists good to you. What I have found by reading several of these recipes is there is many different ways to make Mac and Chese and everyone will tell you their's is the best(big Smile). ___ 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] Impossible quesadilla pie
Impossible Quesadilla Pie 2 (4 ounce) cans chopped green chiles, drained 4 cups shredded Cheddar cheese 2 cups milk 1 cup Bisquick 4 eggs Heat oven to 425 degrees F. Grease a 10-inch pie plate. Sprinkle chiles and cheese into plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes. Serve with sour cream and guacamole if desired. Yield: 6 to 8 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Impossible southwestern pie
Impossible Southwestern Pie 1 1/2 cups frozen whole kernel corn 8 medium green onions, chopped 1 (15 ounce) can black beans, rinsed and drained 1/3 cup shredded Cheddar cheese 1/2 cup Bisquick 1/2 cup milk 1/2 cup thick-and-chunky salsa 2 eggs Additional thick-and-chunky salsa Heat oven to 400 degrees F. Grease a 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese. Stir Bisquick, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa. Makes 6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin Cheesecake using bisquick
Impossibly Easy Pumpkin Cheesecake Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes. Prep Time 10 min Total Time 4 hr 55 min Servings 8 INGREDIENTS 1 can (15 ounces) pumpkin (not pumpkin pie mix) 1 package (8 ounces) cream cheese, cut into 16 pieces, softened 1/4 teaspoon vanilla 3 eggs 3/4 cup sugar 1/2 cup Original Bisquick® mix 1 1/2 teaspoons pumpkin pie spice 1 cup caramel topping, if desired Pecan halves, if desired METHOD 1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. 2. In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate. 3. Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator. Expert Tips No pumpkin pie spice? Use 3/4 teaspoon each ground cinnamon and nutmeg. Top cheesecake with whipped topping, pecans and a drizzle of caramel sauce. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] impossible Mexican pie
Impossible Mexican Pie 1 pound ground beef 1 medium onion, chopped (1/2 cup) 1 (1 1/4 ounce) envelope taco seasoning mix 1 (4 1/2 ounce) can chopped green chiles, drained 1 cup milk 2 eggs 1/2 cup Bisquick 3/4 cup shredded Monterey jack or Cheddar cheese Salsa, if desired Sour cream, if desired Heat oven to 400 degrees F. Grease a 9-inch pie plate. Cook ground beef and onion in a 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in dry seasoning mix. Spoon into pie plate; top with chiles. Stir milk, eggs and Bisquick until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream. Makes 6 to 8 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Ground beef
Hi, I'd be interested to learn how you make taquitos. Maybe it is simpler than I suppose. Thanks, Nancy - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, February 04, 2015 6:51 PM Subject: [CnD] Ground beef So I have 3 pounds of ground beef defrosting in my fridge, can you guys please send some easy recipes so none of it goes to waste? 1 pound of Marty going to use for meatballs, another pound I'm going to use to make to Quito's, so please send me some recipes so I can use up the 3rd pound. Thanks, please make sure they are easy and yummy! Sent from my iPhone ___ 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] Other Cooking lists
I would like to know that too. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Wedding Italian Soup
Hi, This is the recipe I have for Italian Wedding Soup. I hope you enjoy it. It's delicious! Penny Italian Wedding Soup A delicious traditional soup that contains meat, green vegetables, and pasta. Prep Time: 1 hourCook Time: 45 minutesServings: 6Serving Size: 1 cup Ingredients - MEATBALLS: -1/2 pound ground beef -1/2 pound ground pork or turkey -1 egg -1/4 cup bread crumbs -1 tablespoon finely chopped parsley -1/2 clove garlic, minced -1/2 teaspoon salt -1/4 teaspoon pepper - SOUP: -4 cups chicken broth -2 cups fresh spinach, chopped or 1 small box of frozen -1/4 cup Parmesan cheese -8 ounces soup pasta, acini de pepe or orzo pasta are good choices Directions MEATBALLS: * Add all the meatball ingredients together in a large bowl. Mix the ingredients together using your hands until evenly distributed. * Form meat into small meatballs by rolling in your hands. * Place the meatballs on a lightly greased shallow baking pan. Place in an oven preheated to 350F and bake for 25 to 30 minutes or until browned. * Note: The meatballs can also be browned on the stovetop if desired. SOUP: * Cook soup pasta as directed on the package. Do not overcook. The pasta should be firm when added to the soup. * Drain the pasta after cooking. * While the pasta is cooking add the chicken broth to a large saucepan and bring to a boil. * If using fresh spinach, add to the boiling broth and cook for 5 minutes or until spinach is tender. If using frozen spinach, drain well before adding to the broth. * Add the meatballs and pasta. Bring the soup back to a simmer. * Stir in the Parmesan cheese and serve. On 2/8/15, Blaine Deutscher via Cookinginthedark cookinginthedark@acbradio.org wrote: Hello there. I'm looking for a recipe for a dish I like called wedding Italian soup. It's a tomato base with macaroni. It tastes really good with a foccia bun (a triangular bun) either with a grilled ham and cheese or just warmed up with a little cheese melted inside. I like a cold cut style bun with lettuce, tomato, and ham (maybe a little bacon) served on the side with a little tea or coffee. I often get it in the little cafes downtown. If anyone has a recipe like that could you please send it to me? Blaine ___ 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] Ground beef
A taquito is merely a rolled taco, so here's my thought. I have never tried this, though. I'm just thinking out loud: Just on a guess, I would brown some hamburger with taco seasoning and drain the grease. Then mix it with any spices you like, along with some really sharp cheddar cheese. Roll the mixture into a corn tortilla and place the taquitos into a creased baking pan, not touching, with the edge of the tortilla that is exposed facing down, so that they will not unroll. Then bake them until the taquitos are crispy. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Nancy Martin via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com Sent: Sunday, February 08, 2015 12:19 PM Subject: Re: [CnD] Ground beef Hi, I'd be interested to learn how you make taquitos. Maybe it is simpler than I suppose. Thanks, Nancy - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, February 04, 2015 6:51 PM Subject: [CnD] Ground beef So I have 3 pounds of ground beef defrosting in my fridge, can you guys please send some easy recipes so none of it goes to waste? 1 pound of Marty going to use for meatballs, another pound I'm going to use to make to Quito's, so please send me some recipes so I can use up the 3rd pound. Thanks, please make sure they are easy and yummy! Sent from my iPhone ___ 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] Wedding Italian Soup
Hello there. I'm looking for a recipe for a dish I like called wedding Italian soup. It's a tomato base with macaroni. It tastes really good with a foccia bun (a triangular bun) either with a grilled ham and cheese or just warmed up with a little cheese melted inside. I like a cold cut style bun with lettuce, tomato, and ham (maybe a little bacon) served on the side with a little tea or coffee. I often get it in the little cafes downtown. If anyone has a recipe like that could you please send it to me? Blaine ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Other Cooking lists
Is anyone a member of Our Cozy Kitchen list serv? If so, what is it like and how do you join it? What other cooking lists are their out therre? Just interested to know. Thanks. Nancy Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] How to quickly dry lettuce?
Thanks for the suggestions for drying lettuce. I wonder if part of the problem is that I'm filling my salad spinner too full. The one I have is large, so I put in as much lettuce as I can. Do spinners work better if you leave some room when you fill them? I also find that after drying produce, I can lay out the wet paper towels to dry for a few hours, and reuse them for other jobs, such as wiping up spills. That works well, provided I don't accidentally knock the paper towels on the floor, while trying to do something else, like I did the other day. LOL! Paula On 2/6/2015 6:20 PM, Regina Marie via Cookinginthedark wrote: Of course you can use your spinner first and avoid my towel process and just put paper towels in the container or bag to absorb exess moisture. This works with prepackaged lettuce as well. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jan brown via Cookinginthedark Sent: Friday, February 06, 2015 4:13 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] How to quickly dry lettuce? It is moist by nature. Don't worry about it and just spin it around forget about it and put it away. They do sell bagged stuff which they say is already washed. -- Jan Brown ___ 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] Filling and Labeling Freezer Bags
Does anyone have tips for transfering leftovers to ziplock-type bags for freezing? I usually ask my husband to do it for me, because I get food all over the bags. Also, is there a way to label the bags with something that won't come off in the freezer? I tried brailling some file folder labels, but they are falling off, as items get pushed around in the freezer. I have a Pen Friend, and the stickers adhere well. They are expensive, though, so I'm hesitant to use them for leftovers, where I will be throwing away the bag after only one use. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Other Cooking lists
Hi not sure if we can share info like here, so write me to: sugarsy...@sbcglobal.net and I'll send you the info sugar 'I have loved the stars too fondly to be fearful of the night. ~Sugar -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of williams4895--- via Cookinginthedark Sent: Sunday, February 08, 2015 1:10 PM To: cookinginthedark@acbradio.org Subject: [CnD] Other Cooking lists Is anyone a member of Our Cozy Kitchen list serv? If so, what is it like and how do you join it? What other cooking lists are their out therre? Just interested to know. Thanks. Nancy Sent from my iPhone ___ 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] Other Cooking lists
Write me off list sugarsy...@sbcglobal.net 'I have loved the stars too fondly to be fearful of the night. ~Sugar -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Colleen Chandler via Cookinginthedark Sent: Sunday, February 08, 2015 1:26 PM To: cookinginthedark@acbradio.org; williams4...@bellsouth.net Subject: Re: [CnD] Other Cooking lists I would like to know that too. ___ 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] Filling and Labeling Freezer Bags
Where can you get those? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jessica howerton via Cookinginthedark Sent: Sunday, February 08, 2015 6:17 PM To: cookinginthedark@acbradio.org; pjh...@gmail.com Subject: Re: [CnD] Filling and Labeling Freezer Bags Hi They make Braillable Freezer Labels That Can be reused over and over again. you can put 3 lines of braille and also the have an alastic band to put around the can or the package in your freezer. On 2/8/15, Paula and James Muysenberg via Cookinginthedark cookinginthedark@acbradio.org wrote: Does anyone have tips for transfering leftovers to ziplock-type bags for freezing? I usually ask my husband to do it for me, because I get food all over the bags. Also, is there a way to label the bags with something that won't come off in the freezer? I tried brailling some file folder labels, but they are falling off, as items get pushed around in the freezer. I have a Pen Friend, and the stickers adhere well. They are expensive, though, so I'm hesitant to use them for leftovers, where I will be throwing away the bag after only one use. ___ 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] Ground beef
I was always told to dip tortillas in chicken broth to soften them before trying to roll them. It's been a while since I've done this however. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of sayegh.mary--- via Cookinginthedark Sent: Sunday, February 08, 2015 9:38 PM To: cookinginthedark@acbradio.org; Charles Rivard Subject: Re: [CnD] Ground beef Whenever I roll the tortillas I end op breaking them in the process. Any suggestions? Mary Sent from my iPhone On Feb 8, 2015, at 8:31 PM, Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org wrote: How long do you fry them? You say for a couple seconds, but that wouldn't seem long enough, as, to me, a couple is two. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Sugar via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Nancy Martin' nm72...@gmail.com Sent: Sunday, February 08, 2015 6:57 PM Subject: Re: [CnD] Ground beef Hi Nancy I do them all the time and it's not hard, just a bit time to prepare them. Take your corn tortilla, I use Mission or Guerro brand. Shred as much chicken or gground beef,or turkey your choice. Once you have browned the meat, or boiled and shredded chicken(you can also buy the chicken in a can with water,drain and ttear in to pieces as it's already cooked. Then add your extras like rice, cheese, salsa bell peppers, onions, whatever you like. Remember it shouldn't be to much because then it'll be difficult to roll up and keep rolled. I buy the roasted chicken already made and shred what I need then in a pan I place a little olive oil,red onions, green bell peppers, some salsa the chcken. I let that simmer a bit till it's soft especially the bell peppers about 10-15 minutes. At this time I will either spray my tortillas or run them through the olive oil once to soften them up and the get tootpicks ready. In a pan for the oven take the tortilla and fill them up and don't forget the cheese or jalepenos if you like,roll them up and insert the toothpick in the center or one at each end and if they re fat then maybe one in the center, nd 2 on each end,LOL Then in the oven they go, or if you have a deep fryer like I do then pop them in the basket and fry for a few secondas and there you go. In a ooven you may want to preheat 350 degrees and let them cook for about 20 minutes the latest, keep checking on them. I always deep fry them since it's easier and I am garenteed a crispy taquito. Hth sugarroll 'I have loved the stars too fondly to be fearful of the night. ~Sugar -Original Message- From: Cookinginthedark [mailto:cookinginthedark- boun...@acbradio.org] On Behalf Of Nancy Martin via Cookinginthedark Sent: Sunday, February 08, 2015 10:20 AM To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com Subject: Re: [CnD] Ground beef Hi, I'd be interested to learn how you make taquitos. Maybe it is simpler than I suppose. Thanks, Nancy - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, February 04, 2015 6:51 PM Subject: [CnD] Ground beef So I have 3 pounds of ground beef defrosting in my fridge, can you guys please send some easy recipes so none of it goes to waste? 1 pound of Marty going to use for meatballs, another pound I'm going to use to make to Quito's, so please send me some recipes so I can use up the 3rd pound. Thanks, please make sure they are easy and yummy! Sent from my iPhone ___ 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] Ground beef
Hi Nancy I do them all the time and it's not hard, just a bit time to prepare them. Take your corn tortilla, I use Mission or Guerro brand. Shred as much chicken or gground beef,or turkey your choice. Once you have browned the meat, or boiled and shredded chicken(you can also buy the chicken in a can with water,drain and ttear in to pieces as it's already cooked. Then add your extras like rice, cheese, salsa bell peppers, onions, whatever you like. Remember it shouldn't be to much because then it'll be difficult to roll up and keep rolled. I buy the roasted chicken already made and shred what I need then in a pan I place a little olive oil,red onions, green bell peppers, some salsa the chcken. I let that simmer a bit till it's soft especially the bell peppers about 10-15 minutes. At this time I will either spray my tortillas or run them through the olive oil once to soften them up and the get tootpicks ready. In a pan for the oven take the tortilla and fill them up and don't forget the cheese or jalepenos if you like,roll them up and insert the toothpick in the center or one at each end and if they re fat then maybe one in the center, nd 2 on each end,LOL Then in the oven they go, or if you have a deep fryer like I do then pop them in the basket and fry for a few secondas and there you go. In a ooven you may want to preheat 350 degrees and let them cook for about 20 minutes the latest, keep checking on them. I always deep fry them since it's easier and I am garenteed a crispy taquito. Hth sugarroll 'I have loved the stars too fondly to be fearful of the night. ~Sugar -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin via Cookinginthedark Sent: Sunday, February 08, 2015 10:20 AM To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com Subject: Re: [CnD] Ground beef Hi, I'd be interested to learn how you make taquitos. Maybe it is simpler than I suppose. Thanks, Nancy - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, February 04, 2015 6:51 PM Subject: [CnD] Ground beef So I have 3 pounds of ground beef defrosting in my fridge, can you guys please send some easy recipes so none of it goes to waste? 1 pound of Marty going to use for meatballs, another pound I'm going to use to make to Quito's, so please send me some recipes so I can use up the 3rd pound. Thanks, please make sure they are easy and yummy! Sent from my iPhone ___ 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] Filling and Labeling Freezer Bags
Since you have a Pen Friend, this might work. Cut a pience of light cardboard or braille paper a bit larger than the Pen Friend label. Record the label and use a heavy duty rubber band to afix the label to the item. When finished with the item simply re-record over the used label. Bill -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Paula and James Muysenberg via Cookinginthedark Sent: Sunday, February 08, 2015 3:31 PM To: cookinginthedark@acbradio.org; Regina Marie Subject: [CnD] Filling and Labeling Freezer Bags Does anyone have tips for transfering leftovers to ziplock-type bags for freezing? I usually ask my husband to do it for me, because I get food all over the bags. Also, is there a way to label the bags with something that won't come off in the freezer? I tried brailling some file folder labels, but they are falling off, as items get pushed around in the freezer. I have a Pen Friend, and the stickers adhere well. They are expensive, though, so I'm hesitant to use them for leftovers, where I will be throwing away the bag after only one use. ___ 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] Filling and Labeling Freezer Bags
How about just brailling onto Dymo tape and sticking the label onto the outside or inside of the bag? The braille might be able to be felt through the bag if you're worried about it coming off in the freezer if it were on the outside. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Nicole Massey via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; pjh...@gmail.com Sent: Sunday, February 08, 2015 8:29 PM Subject: Re: [CnD] Filling and Labeling Freezer Bags Use clips on the bag, and have someone create a tag out of sculpy or other polymer clay with a number, either in Braille or Arabic numerals, and clip that spring clip to the bag. Then create Braille labels and stick them to a sheet of paper on the outside of the fridge. Include the bag number on the label and you'll know what's in a bag by cross-referencing the number on the clip with the chart on the outside of the fridge. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Paula and James Muysenberg via Cookinginthedark Sent: Sunday, February 08, 2015 4:31 PM To: cookinginthedark@acbradio.org; Regina Marie Subject: [CnD] Filling and Labeling Freezer Bags Does anyone have tips for transfering leftovers to ziplock-type bags for freezing? I usually ask my husband to do it for me, because I get food all over the bags. Also, is there a way to label the bags with something that won't come off in the freezer? I tried brailling some file folder labels, but they are falling off, as items get pushed around in the freezer. I have a Pen Friend, and the stickers adhere well. They are expensive, though, so I'm hesitant to use them for leftovers, where I will be throwing away the bag after only one use. ___ 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] chinese food
This is how I make fried rice: cooked rice, at least 2-3 cups chopped vegetables as desired or have on hand such as garlic, onion or green onion, bell pepper, green peas, chopped carrots, French cut green beans, chopped broccoli, chopped celery, mixed vegies minus lima beans, chopped spinach. veggies should be cooked or canned. You can use leftovers. about a quarter cup of seasonings and 1 cup to 1.5 cups of other cooked veggies. soy sauce to taste black pepper to taste 1 egg, scrambled, for every 2-3 cups cooked rice (you measure the cooked rice not the uncooked.) about 2 tablespoons of cooking oil for every 2-3 cups rice (you can use vegetable, sesame, soybean, canola, etc. note: sesame is best mixed with a second oil like soy or veggie) In a deep skillet or wok or even a dutch oven (I prefer the dutch oven because easier to stir fry) place veggies that need to be sauted: anything raw or uncooked including garlic, onion, bell peppers, and celery. When tender, add cooked or canned vegies and stir for just a minute to heat through. Now quickly add rice and soy sauce and pepper. Stir fry for 2-3 minutes on medium high flame till rice browns. You can smell this. It will smell like popcorn a little bit. Now add the scrambled eggs, stirring very quickly and thoroughly to distribute egg throughout rice and cook about 2 more minutes. Remove from heat, cover, and let stand for about 5 minutes to steam a little. (note: make sure rice has stopped frying before covering. Continue stirring so it won't burn after removing from the heat till you can't hear the sizzle anymore and then cover and let stand.) Enjoy ! *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and Jenna via Cookinginthedark Sent: Saturday, February 07, 2015 8:27 AM To: cookinginthedark@acbradio.org Subject: [CnD] chinese food Hi, I am looking for Chinese food recipes explecially one for fried rice. I am also looking for tips on frying rice. Thanks. ___ 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] Other Cooking lists
I think there's a hands on cooking list, but not sure. Becky - Original Message - From: williams4895--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Sunday, February 08, 2015 3:09 PM Subject: [CnD] Other Cooking lists Is anyone a member of Our Cozy Kitchen list serv? If so, what is it like and how do you join it? What other cooking lists are their out therre? Just interested to know. Thanks. Nancy Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Filling and Labeling Freezer Bags
What sort of things are you trying to transfer to Ziploc bags? Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Paula and James Muysenberg via Cookinginthedark Sent: Sunday, February 08, 2015 4:31 PM To: cookinginthedark@acbradio.org; Regina Marie Subject: [CnD] Filling and Labeling Freezer Bags Does anyone have tips for transfering leftovers to ziplock-type bags for freezing? I usually ask my husband to do it for me, because I get food all over the bags. Also, is there a way to label the bags with something that won't come off in the freezer? I tried brailling some file folder labels, but they are falling off, as items get pushed around in the freezer. I have a Pen Friend, and the stickers adhere well. They are expensive, though, so I'm hesitant to use them for leftovers, where I will be throwing away the bag after only one use. ___ 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] making mini-pizzas
Would flat bread be good? Becky - Original Message - From: Nancy Martin via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; blindrecipeexcha...@yahoogroups.com Sent: Wednesday, February 04, 2015 10:23 AM Subject: [CnD] making mini-pizzas Hi everyone, I'm considering making mini-pizzas. I thought regular muffin pans would be easiest. I'd be grateful for your experiences and your thoughts. Thanks much, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Ground beef
Whenever I roll the tortillas I end op breaking them in the process. Any suggestions? Mary Sent from my iPhone On Feb 8, 2015, at 8:31 PM, Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org wrote: How long do you fry them? You say for a couple seconds, but that wouldn't seem long enough, as, to me, a couple is two. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Sugar via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Nancy Martin' nm72...@gmail.com Sent: Sunday, February 08, 2015 6:57 PM Subject: Re: [CnD] Ground beef Hi Nancy I do them all the time and it's not hard, just a bit time to prepare them. Take your corn tortilla, I use Mission or Guerro brand. Shred as much chicken or gground beef,or turkey your choice. Once you have browned the meat, or boiled and shredded chicken(you can also buy the chicken in a can with water,drain and ttear in to pieces as it's already cooked. Then add your extras like rice, cheese, salsa bell peppers, onions, whatever you like. Remember it shouldn't be to much because then it'll be difficult to roll up and keep rolled. I buy the roasted chicken already made and shred what I need then in a pan I place a little olive oil,red onions, green bell peppers, some salsa the chcken. I let that simmer a bit till it's soft especially the bell peppers about 10-15 minutes. At this time I will either spray my tortillas or run them through the olive oil once to soften them up and the get tootpicks ready. In a pan for the oven take the tortilla and fill them up and don't forget the cheese or jalepenos if you like,roll them up and insert the toothpick in the center or one at each end and if they re fat then maybe one in the center, nd 2 on each end,LOL Then in the oven they go, or if you have a deep fryer like I do then pop them in the basket and fry for a few secondas and there you go. In a ooven you may want to preheat 350 degrees and let them cook for about 20 minutes the latest, keep checking on them. I always deep fry them since it's easier and I am garenteed a crispy taquito. Hth sugarroll 'I have loved the stars too fondly to be fearful of the night. ~Sugar -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin via Cookinginthedark Sent: Sunday, February 08, 2015 10:20 AM To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com Subject: Re: [CnD] Ground beef Hi, I'd be interested to learn how you make taquitos. Maybe it is simpler than I suppose. Thanks, Nancy - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, February 04, 2015 6:51 PM Subject: [CnD] Ground beef So I have 3 pounds of ground beef defrosting in my fridge, can you guys please send some easy recipes so none of it goes to waste? 1 pound of Marty going to use for meatballs, another pound I'm going to use to make to Quito's, so please send me some recipes so I can use up the 3rd pound. Thanks, please make sure they are easy and yummy! Sent from my iPhone ___ 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] Filling and Labeling Freezer Bags
Hi They make Braillable Freezer Labels That Can be reused over and over again. you can put 3 lines of braille and also the have an alastic band to put around the can or the package in your freezer. On 2/8/15, Paula and James Muysenberg via Cookinginthedark cookinginthedark@acbradio.org wrote: Does anyone have tips for transfering leftovers to ziplock-type bags for freezing? I usually ask my husband to do it for me, because I get food all over the bags. Also, is there a way to label the bags with something that won't come off in the freezer? I tried brailling some file folder labels, but they are falling off, as items get pushed around in the freezer. I have a Pen Friend, and the stickers adhere well. They are expensive, though, so I'm hesitant to use them for leftovers, where I will be throwing away the bag after only one use. ___ 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] Ground beef
How long do you fry them? You say for a couple seconds, but that wouldn't seem long enough, as, to me, a couple is two. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Sugar via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Nancy Martin' nm72...@gmail.com Sent: Sunday, February 08, 2015 6:57 PM Subject: Re: [CnD] Ground beef Hi Nancy I do them all the time and it's not hard, just a bit time to prepare them. Take your corn tortilla, I use Mission or Guerro brand. Shred as much chicken or gground beef,or turkey your choice. Once you have browned the meat, or boiled and shredded chicken(you can also buy the chicken in a can with water,drain and ttear in to pieces as it's already cooked. Then add your extras like rice, cheese, salsa bell peppers, onions, whatever you like. Remember it shouldn't be to much because then it'll be difficult to roll up and keep rolled. I buy the roasted chicken already made and shred what I need then in a pan I place a little olive oil,red onions, green bell peppers, some salsa the chcken. I let that simmer a bit till it's soft especially the bell peppers about 10-15 minutes. At this time I will either spray my tortillas or run them through the olive oil once to soften them up and the get tootpicks ready. In a pan for the oven take the tortilla and fill them up and don't forget the cheese or jalepenos if you like,roll them up and insert the toothpick in the center or one at each end and if they re fat then maybe one in the center, nd 2 on each end,LOL Then in the oven they go, or if you have a deep fryer like I do then pop them in the basket and fry for a few secondas and there you go. In a ooven you may want to preheat 350 degrees and let them cook for about 20 minutes the latest, keep checking on them. I always deep fry them since it's easier and I am garenteed a crispy taquito. Hth sugarroll 'I have loved the stars too fondly to be fearful of the night. ~Sugar -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin via Cookinginthedark Sent: Sunday, February 08, 2015 10:20 AM To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com Subject: Re: [CnD] Ground beef Hi, I'd be interested to learn how you make taquitos. Maybe it is simpler than I suppose. Thanks, Nancy - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, February 04, 2015 6:51 PM Subject: [CnD] Ground beef So I have 3 pounds of ground beef defrosting in my fridge, can you guys please send some easy recipes so none of it goes to waste? 1 pound of Marty going to use for meatballs, another pound I'm going to use to make to Quito's, so please send me some recipes so I can use up the 3rd pound. Thanks, please make sure they are easy and yummy! Sent from my iPhone ___ 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] Filling and Labeling Freezer Bags
Use clips on the bag, and have someone create a tag out of sculpy or other polymer clay with a number, either in Braille or Arabic numerals, and clip that spring clip to the bag. Then create Braille labels and stick them to a sheet of paper on the outside of the fridge. Include the bag number on the label and you'll know what's in a bag by cross-referencing the number on the clip with the chart on the outside of the fridge. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Paula and James Muysenberg via Cookinginthedark Sent: Sunday, February 08, 2015 4:31 PM To: cookinginthedark@acbradio.org; Regina Marie Subject: [CnD] Filling and Labeling Freezer Bags Does anyone have tips for transfering leftovers to ziplock-type bags for freezing? I usually ask my husband to do it for me, because I get food all over the bags. Also, is there a way to label the bags with something that won't come off in the freezer? I tried brailling some file folder labels, but they are falling off, as items get pushed around in the freezer. I have a Pen Friend, and the stickers adhere well. They are expensive, though, so I'm hesitant to use them for leftovers, where I will be throwing away the bag after only one use. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
