[CnD] Chocolate pudding variant
... using an egg, like how I do. I typically liked the cooked pudding better than instant, but the homemade instant mix might not taste as processed. CHOCOLATE PUDDING 3/4 cup sugar 1/3 cup cocoa 3 Tbsps. cornstarch 1/4 tsp. salt 2-1/4 cups milk 1 tsp. vanilla extract 1 egg (optional; see note) In a 1-1/2 quart saucepan, combine the first 4 ingredients. Gradually stir in the milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Add vanilla. Spoon into individual glasses and chill. Serve cold. NOTE: If using egg, beat egg in a separate bowl with a fork. Add 1 spoonful of hot pudding at a time to the egg, beating constantly with the fork until the egg mixture is quite warm. Beat this mixture quickly back into the pudding. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Instant Chocolate Pudding
-Original Message- From: Jim Bauer Sent: Tuesday, September 30, 2008 1:29 PM To: Cookinginthedark@acbradio.org Subject: C n D: Instant Chocolate Pudding 1 3/4 cups Instant Chocolate Pudding Mix, recipe follows 2 cups milk 2 cups heavy cream 1 teaspoon vanilla extract Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours. Instant Chocolate Pudding Mix: 3 ounces Dutch-processed cocoa, approximately 1 cup 2 ounces cornstarch, approximately 1/2 cup 6 ounces confectioners' sugar, approximately 1 1/2 cups 1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup 1 teaspoon salt In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month. Listen or download previous Cooking in the Dark Shows at: http://www.cookinginthedark.libsyn.com Got a pod catcher? Here is the address to paste into your pod catcher for Cooking in the Dark: http://www.cookinginthedark.libsyn.com/rss Cooking in the Dark is sponsored by Blind Mice Mart! http://www.blindmicemart.com The Cooking in the Dark Show is streamed weekly on the internet. Visit the Cooking in the Dark page at Blind Mice Mart for times and links. Every purchase at Blind Mice Mart funds the Mouse Hole Scholarship Program providing scholarships for Blind students! http://www.BlindMiceMart.com Use the coupon code acbradio when you check-out at Blind Mice Mart and a portion of your purchase will be donated to ACB Radio and you will save a little change too! Visit the Cooking and Baking Department at Blind Mice Mart and get some of the same products Dale uses on the show! Recipes posted on this list serve are the property of Blind Mice Mart and Cooking in the Dark. Reproduction without permission is not permitted. Cooking in the Dark and Blind Mice Mart are copyrighted trademarks of Blind Mice Inc. __ NOD32 3484 (20080930) Information __ This message was checked by NOD32 antivirus system. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] chocolate pudding from corn starch
From: Kathy Brandt Sent: Monday, September 18, 2006 10:56 PM To: kathy brandt Subject: chocolate pudding rom Cornstarch 1/2 cup white sugar 3 tablespoons unsweetened cocoa powder 1/4 cup cornstarch 1/8 teaspoon salt 2 3/4 cups milk 2 tablespoons margarine or butter 1 teaspoon vanilla extract DIRECTIONS: 1. In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat , and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving. Serves four. __ NOD32 1.1761 (20060918) Information __ This message was checked by NOD32 antivirus system. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Turkey Salad with Lemon Pepper Dressing
Turkey Salad with Lemon Pepper Dressing This lemony mayonnaise is a wonderful dressing for turkey and cheese. Definition list of 4 items Dressing Ingredients: 1/2 cup mayonnaise 1 teaspoon grated lemon peel 1 teaspoon lemon juice 1/4 teaspoon coarsely ground pepper 1/8 teaspoon hot pepper sauce Salad Ingredients: 1/2 pound (1/2-inch thick) slice deli turkey breast, cubed 1/4 pound (1/2-inch thick) slice deli LAND O LAKES® American Cheese, cubed 1 cup coarsely chopped red pepper 2 stalks (2 cups) celery, sliced 1/2-inch 2 tablespoons sliced green onions Lettuce leaves, if desired list end List of 2 items 1. Stir together all dressing ingredients in small bowl; mix well. 2. Combine all salad ingredients except lettuce leaves in large bowl. Add dressing; toss to coat. Serve on lettuce leaves, if desired. list end Makes 4 servings. Nutrition Facts (1 serving): Calories: 370 Fat: 30 g Cholesterol: 60 mg Sodium: 1290 mg Carbohydrates: 11 g Dietary Fiber: 2 g Protein: 16 g ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] deli turkey
Make a salad. Or a submarine sandwich. Yum! - Original Message - From: Drew Hunthausen via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Sunday, March 01, 2015 11:39 PM Subject: [CnD] deli turkey Dear list, I have a package of good quality deli turkey that expires in several days. I'm wondering if anyone has a good recipie calling for deli turkey that I can make to use the turkey before the date. Thanks for any suggestions. ___ 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] HOT SUB SANDWICHES
HOT SUB SANDWICHES INGREDIENTS: 12 round Kaiser rolls (spring for the good stuff) 1 pound deli ham lunchmeat 1 pound hard salami lunchmeat 1 pound turkey breast lunchmeat 1 pound sliced mozzarella cheese 1/2 yellow onion, thinly sliced 1/4 cup Italian Dressing Oregano (or Italian seasoning) 12 sheets aluminum DIRECTIONS: Preheat oven to 350 degrees. Slice Kaiser rolls and lightly brush 1 teaspoon of dressing over each side. Divide the meat among 12 rolls and stack on bottom half of each roll using at least a few slices of salami per roll. Add a few onions on top of the meat, then 2 slices of cheese per roll. Sprinkle lightly with oregano or seasoning and add top of roll. Wrap each in aluminum foil making 12 flying-saucer looking wraps and pop in oven for 15 minutes. Serve warm right out of the foil. Yield: 12 Sandwiches ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Vegetable Turkey Salad
Vegetable Turkey Salad 1/2 pound cherry tomatoes, sliced 1 cup sliced mushrooms 1 cup thinly sliced zucchini 1/2 cup sliced black olives 1 red bell pepper, seeded and sliced 1/2 cup sliced carrots 1/4 cup red onion, sliced into rings 1 cup prepared Italian dressing 1 head iceberg lettuce, shredded 1 pound chopped cooked turkey 1/2 cup shredded cheddar cheese 1. In large plastic or glass bowl, gently toss together halved cherry tomatoes, sliced mushrooms, thinly sliced zucchini, sliced black olives, sliced red bell pepper, peeled, sliced carrots, and sliced red onion rings. Add Italian salad dressing and toss to coat evenly. Cover; refrigerate for 2 hours. 2. Just before serving, shred the lettuce; toss with marinated vegetables. Top with chopped turkey and shredded cheddar cheese. Makes 6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] TURKEY AND TOMATO WRAP
TURKEY AND TOMATO WRAP INGREDIENTS - 1 (6 inch) low-fat flour tortilla - 2 teaspoons reduced-fat mayonnaise - 2 slices deli-style fat-free roasted turkey breast - 2 tablespoons chopped fresh tomato - 1 tablespoon chopped fresh basil leaves (or 1/8 teaspoon dried basil) DIRECTIONS Lay the tortilla flat on a small plate. Spread with the mayonnaise. Lay the turkey slices on the tortilla. Sprinkle with tortilla with the tomato and basil. Roll the tortilla and turkey around the tomato-basil filling. Eat like a rolled sandwich. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Turkey Bruschetta
Turkey Bruschetta Brush slices of Italian bread with olive oil. Top with minced garlic and toast in the oven. Spoon on a combination of turkey, shredded mozzarella cheese and chopped fresh basil. Broil until cheese melts ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] double turkey club sandwich
double turkey club sandwich Ingredients 3 tsp diet thousand island salad dressing 3 slice pumpernickel bread 2 slices cooked crisp turkey bacon 2 slice deli-sliced turkey 1/2 medium tomato, thinly sliced 1/4 cup romaine lettuce, or 4 leaves Instructions List of 3 items 1. Spread dressing on each slice of bread. 2. Break bacon to fit on 1 slice and arrange turkey on another. Top each with tomatoes and lettuce leaves. 3. Stack sandwich layers and top with third slice of bread. Cut in quarters on a diagonal and skewer with toothpicks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cobb salad
cobb salad Ingredients 8 cup romaine lettuce, chopped 1/2 pound 99% fat-free deli-sliced turkey breast, cut into thin strips 1/4 pound low-fat Swiss cheese, cut into thin strips 1 large tomato, diced 8 slices cooked crisp turkey bacon, crumbled 1 large egg, hard-boiled, diced 1/2 cup fat-free blue cheese dressing Instructions 1. Arrange lettuce in 4 salad bowls. Evenly divide turkey, cheese, tomato, bacon and egg among bowls. 2. Spoon 2 tablespoons of dressing over each salad just before serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question about Macaroni and Cheese
Sorry for taking so long to answer the question. We didn't have any heavy cream and the weather was too bad to get to the store. Debbie Deatherage Sent from my iPhone On Feb 26, 2015, at 5:51 AM, Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org wrote: Why not heavy cream instead of milk? --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Regina Marie via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Lenore Koszalinski' emerald-l...@verizon.net; '?''Jan'' zarf2...@verizon.net Sent: Thursday, February 26, 2015 4:41 AM Subject: Re: [CnD] Question about Macaroni and Cheese I agree. Always evaorated milk and several different cheeses. *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: Lenore Koszalinski via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 23, 2015 2:53 PM To: cookinginthedark@acbradio.org; ?''Jan' Subject: Re: [CnD] Question about Macaroni and Cheese I have used the evaporated milk and it gives it a better tast than milk. It works very good. Lenore -Original Message- From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 23, 2015 4:36 PM To: cookinginthedark@acbradio.org; ? Subject: Re: [CnD] Question about Macaroni and Cheese I'd suggest evaporated milk if you don't want to use heavy cream. It's thicker than regular milk. -Original Message- From: ajackson212--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 23, 2015 5:27 AM To: cookinginthedark@acbradio.org Subject: [CnD] Question about Macaroni and Cheese Hi, Debbie, The heavy cream in the recipe, is there to help thicken the sauce. Because milk has less fat content, you probably can use it but won't get the same results as if you used the heavy cream. Experiment and see what you think. Happy Cooking, Alice --- 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 ___ 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] All American Club Sandwich: This is the last one!
All American Club Sandwich Serves 4. 1/2 cup mayonnaise 1 tablespoon Dijon-style mustard 12 slices whole wheat bread, toasted 8 lettuce leaves 8 slices deli American cheese 1/2 pound thinly sliced deli ham 8 slices tomato 1/2 pound thinly sliced deli turkey breast 8 slices bacon, cooked Combine mayonnaise and mustard in small bowl; mix well. Spread 1 teaspoon mayonnaise mixture on 1 side of each toast slice. To assemble each sandwich: layer 1 slice toast, mayonnaise-side up, 1 lettuce leaf, 1 slice cheese, 2 ounces ham, 2 slices tomato, 1 slice toast, mayonnaise-side down. Spread 1 teaspoon mayonnaise on toast. Continue assembling each sandwich with 1 slice cheese, 2 ounces turkey, 2 slices bacon, 1 lettuce leaf and 1 slice toast, mayonnaise-side down. Cut into triangles. Secure with toothpicks. That's an All American Club! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] deli turkey
Or you can use rice. Becky - Original Message - From: Becky McCullough via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Drew Hunthausen dhunthau...@gmail.com Sent: Monday, March 02, 2015 3:46 AM Subject: Re: [CnD] deli turkey You can make a turkey casserole with Noodles, or macaroni and cheese with some fresh veggies and add some either cream of mushroom soup, or cream of celery, or cream of chicken or what ever you want. I haven't made this yet. Just created it. Becky - Original Message - From: Drew Hunthausen via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Sunday, March 01, 2015 10:39 PM Subject: [CnD] deli turkey Dear list, I have a package of good quality deli turkey that expires in several days. I'm wondering if anyone has a good recipie calling for deli turkey that I can make to use the turkey before the date. Thanks for any suggestions. ___ 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 --- 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] deli turkey
You can make a turkey casserole with Noodles, or macaroni and cheese with some fresh veggies and add some either cream of mushroom soup, or cream of celery, or cream of chicken or what ever you want. I haven't made this yet. Just created it. Becky - Original Message - From: Drew Hunthausen via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Sunday, March 01, 2015 10:39 PM Subject: [CnD] deli turkey Dear list, I have a package of good quality deli turkey that expires in several days. I'm wondering if anyone has a good recipie calling for deli turkey that I can make to use the turkey before the date. Thanks for any suggestions. ___ 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] deli turkey
A good turkey and cheese sandwich: If you've got a George Formann grill, rill the turkey. Butter the bottom of a piece of bread, put a slice of turkey, a slice of Swiss cheese, and then another slice of turkey on the top. Put another piece of buttered bread, buttered side facing up onto the sandwich and grill it for maybe 3 to 4 minutes. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Drew Hunthausen via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Sunday, March 01, 2015 10:39 PM Subject: [CnD] deli turkey Dear list, I have a package of good quality deli turkey that expires in several days. I'm wondering if anyone has a good recipie calling for deli turkey that I can make to use the turkey before the date. Thanks for any suggestions. ___ 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] deli turkey
Roll-ups: Take any deli meat you like. Place it on corn or flour tortilla of your choice. Place a slice of cheese or some grated cheese on top of it. Add salsa, hot sauce, mustard, ketchup, barbecue sauce, or guacamole according to your preference. (Hint: you don't need much or it will be messy.) Roll up tightly like a taquito or flauta. Use butter or margarine to coat the wrap. You can grill on a Forman grill about 3 minutes till crispy or place in the oven or toaster oven on a baking sheet for about 10-12 minutes or until crisp. You can heat through in the microwave for about 30 seconds for each couple roll-ups, but I don't like them that way because they do not get crisp. (Hint: in the oven you may want to hold them closed with a toothpick. Not necessary on double sided grill.) You can freeze extra and zap them in the microwave to warm them up if you like, but I never have leftovers. *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: Drew Hunthausen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, March 01, 2015 8:39 PM To: cookinginthedark@acbradio.org Subject: [CnD] deli turkey Dear list, I have a package of good quality deli turkey that expires in several days. I'm wondering if anyone has a good recipie calling for deli turkey that I can make to use the turkey before the date. Thanks for any suggestions. ___ 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] I know nothing about this, so excuse the dumbness
As I understand it, you can buy a box of pudding mix that you simply mix with milk, whisk or stir, and let firm up in the fridge. No heating necessary. Questions: How much do they make? How long before they can be eaten? Are they about the same in quality? If not, what are the best brands? Now for the last question, and why I'm asking about this: I apparently got ahold of some bad sour kraut, and it returned the favor with a case of food poisoning. I'm on the road to recovery. Along that road to recovery, I decided to get something easily digestible, and pudding works. Being a real chockoholic, of course, I chose chocolate pudding. Now, after not having eaten any in several years, I'm hooked, and got an idea. If I mix chocolate pudding with chocolate milk instead of white, will it intensify the chocolate flavor? Thoughts and advice are appreciated quickly, because I will be going to the store on Wednesday. Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] I know nothing about this, so excuse the dumbness
We usually get the Jell-O brand mixes, so I have no way to compare to others. They come in boxes that have a bag of powder inside, and each box can make a smaller or larger amount. If memory serves, the smaller box gets mixed with two cups of milk (we use `%, but that won't matter, though whole might make it even better) and the larger box is mixed with three cups. You stir until the lumps are gone and the mixture is very thick, then fridge it. The directions say to wait five minutes, but waiting a few hours is, in my experience, going to give you a much better pudding. On Mar 2, 2015, at 1:37 PM, Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org wrote: As I understand it, you can buy a box of pudding mix that you simply mix with milk, whisk or stir, and let firm up in the fridge. No heating necessary. Questions: How much do they make? How long before they can be eaten? Are they about the same in quality? If not, what are the best brands? Now for the last question, and why I'm asking about this: I apparently got ahold of some bad sour kraut, and it returned the favor with a case of food poisoning. I'm on the road to recovery. Along that road to recovery, I decided to get something easily digestible, and pudding works. Being a real chockoholic, of course, I chose chocolate pudding. Now, after not having eaten any in several years, I'm hooked, and got an idea. If I mix chocolate pudding with chocolate milk instead of white, will it intensify the chocolate flavor? Thoughts and advice are appreciated quickly, because I will be going to the store on Wednesday. Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
