[CnD] ORANGE-PEACH MIMOSA SLUSHIES
ORANGE-PEACH MIMOSA SLUSHIES Yield: Makes 4 drinks Prep Time: 5 minutes 1 large orange, flesh removed, sliced 1 cup fresh or frozen peach slices 2 cups ice cubes 1/4 cup orange juice 1/2 cup champagne orange slices, garnish In a food processor or blender, add the first five ingredients. Blend until smooth and of slushy consistency. Pour into wine glasses and garnish with orange slices. Serve immediately. "I Rather Walk In Darkness With God, Than To Walk Alone In The Light" -Sugar Come and joine me and my busy elves at the North Pole for fun and tasty Recipes all around, especially for Christmas!: https://groups.io/org/groupsio/Santas-Workshop ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Nyyki’s Traditional Texas Chili (Was: Chili with no beans)
Chili with beans isn't chili, it's chili stew, though many folks north of the Red River don't know the difference between the two. Traditional chili, as a menu item instead of a sauce, is range food that accomplished two things -- it used side cuts of beef from a cow or steer that didn't make the long drive up the trails to Kansas City, and it also saved money and rations as beans, a cowhand's least favorite meal, can be saved indefinitely in the chuck wagon. Hot dog sauce is a variant of the sauce variety, which is best known as chili con carne to differentiate it from the main dish version, and it tends to be sweeter and thinner -- it's sort of like a mixture of sauce chili plus some catsup or ketchup and mustard. Below is my traditional chili recipe, which I've made for decades. Nyyki’s Traditional Texas Chili Okay, I’m from Texas and Chili is our state dish, and this recipe is a range chili. This means there are no beans in the recipe. However, if you like, you can add beans after cooking the chili. The recipe works best with a “chili meat” grind; this is a larger grind than ground beef. If you want more heat, add red pepper flakes, diced jalapenos (either fresh or pickled), or hotter peppers like habaneros. You could also use a tomato and green chili blend like Ro-Tel to increase the heat level. The chili can be ladled over rice, crushed crackers, or even cornbread. A good sharp cheddar cheese and/or diced onions are also nice with the Chili. Servings: 6 Ingredients: 1 med. onion, minced 2 lb. of chili meat 1 lb. of ground pork sausage 1 can tomato sauce 1 can of diced tomatoes, Large 2 tsp. of cumin 1 tbsp. of chili powder 1 tbsp. clove fresh chopped garlic 2 packets store brand chili seasoning 2 cups of water Place all ingredients into a crock pot, and stir. Then, simmer for 4 hours on high or until the meat is tender; add water to keep the chili from getting too dry. Variations: Venison, Buffalo, or even exotic red meats can be used instead of beef. A chicken-based sausage can be used instead of pork sausage. You can also add mushrooms. -Original Message- From: Rebeca V via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 10, 2016 1:11 PM To: cookinginthedark@acbradio.org Cc: Rebeca V Subject: [CnD] Chili with no beans Hi there, hope everyone is having a great weekend. Anyhow, I was wondering if any of you have a recipe that you would like to share. I'm looking for chili with no beans. I believe they sell it in a cat at the grocery store and it's called hotdog sauce. Hope everyone has a wonderful day. Sincerely, Rebeca and family ___ 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] Chili with no beans
Hotdog sauce is different than chili with no beans. It's sort of like a Sloppy Joe stuff, only a bit spicier. I have a recipe for making extremely hot chili that has no beans in it. The base is Wolf brand canned chili that has no beans. If that is what you're looking for, I can post it. If you are looking for a recipe for hot dog sauce, I don't have one. I'm not sure which you're looking for because both were mentioned in your query. If you think you're finished, you! really! are! finished!! -Original Message- From: Rebeca V via Cookinginthedark Sent: Saturday, September 10, 2016 1:08 PM To: cookinginthedark@acbradio.org Cc: Rebeca V Subject: [CnD] Chili with no beans Hi there, hope everyone is having a great weekend. Anyhow, I was wondering if any of you have a recipe that you would like to share. I'm looking for chili with no beans. I believe they sell it in a cat at the grocery store and it's called hotdog sauce. Hope everyone has a wonderful day. Sincerely, Rebeca and family ___ 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] Chili with no beans
Hi there, hope everyone is having a great weekend. Anyhow, I was wondering if any of you have a recipe that you would like to share. I'm looking for chili with no beans. I believe they sell it in a cat at the grocery store and it's called hotdog sauce. Hope everyone has a wonderful day. Sincerely, Rebeca and family ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Jiffy Corn Muffin Mix, homemade
Corn bread or corn muffins top the list for my favorite muffins with bran muffins coming in a close second. I used to make Jiffy cornbread a lot but now I use this recipe and prefer it. Like everything, it is a matter of taste. My cornbread muffins Makes 12 regular sized muffins. ingredients 1 cup flour 1 cup cornmeal yellow or white 1 tbsp baking powder pinch of salt 1 tbsp granulated sugar 2 eggs 1 half stick butter melted 1 cup milk preheat oven to350 melt half stick in microwave and then put it in the refrigerator for a couple of minutes to cool off before you need it. While butter is cooling, mix corn meal, flour, baking powder sugar and salt in large bowl. If you are using self-rising flour, leave out the baking powder. combine milk and eggs with now cooled butter. Combine wets and dries and combine but do not overmix as they always say. grease a 12 cup muffin pan and transfer batter with weapon of choice. I generally use an ice cream scoop. Bake at 350 for about 15 minutes or a couple of minutes less if they smell done. I keep these in my freezer for a great breakfast or crumbled up in milk. Sent from my iPhone > On Sep 10, 2016, at 10:16 AM, Regina Marie via Cookinginthedark > wrote: > > Can make a lot ahead and store in tight freezer strong container in the > freezer to keep fresh. Or tupperware at room temp for a shorter time. > *smile* > Regina Marie > > > -Original Message- > From: Kathy Brandt via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, September 10, 2016 10:03 AM > To: cookinginthedark@acbradio.org > Cc: Kathy Brandt > Subject: [CnD] Jiffy Corn Muffin Mix, homemade > > > Could become more useful to make up various mixes. Just today noticed that > the Duncan Heins are now down to 16 ounces rather than what used to be 18.5 > ounces, and probably costing the same as the other. Was bad enough when they > went down to 17 ounces. > > Anyway: > > > Total Time > 25 > mins > Prep 10 mins > Cook 15 mins > Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix), 1-1/2 cups of > mix, or > 6 corn muffins. > Ingredients > > 2/3 > cup > all-purpose flour > 1/2 > cup > yellow cornmeal > 3 > tablespoons > granulated sugar > 1 > tablespoon > baking powder > 1/4 > teaspoon > salt > 2 > tablespoons vegetable oil > To make muffins add > 1 > egg > 1/3 > cup > milk > Optional Ingredients > 1/2 > cup grated > cheddar cheese > (optional) > 2 > ounces canned chilies (optional) > 1/4 > cup drained > chopped pimiento > (optional) > 1/2 > cup chopped > onion > (optional) > ideas/breakfast-muffins-6058 > Muffins, 50 Ways > Directions > Combine first 5 ingredients in a bowl, mix well. > Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone. > If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the > above mixed ingredients to that recipe. > To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick > cooking spray. > OPTIONAL: To mix, add any combination of optional ingredients you prefer. > Combine mix with egg and milk, mixing well. > Fill muffin pan 1/2 full, bake for 15-20 minutes. > ___ > 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] Jiffy Corn Muffin Mix, homemade
Can make a lot ahead and store in tight freezer strong container in the freezer to keep fresh. Or tupperware at room temp for a shorter time. *smile* Regina Marie -Original Message- From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 10, 2016 10:03 AM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: [CnD] Jiffy Corn Muffin Mix, homemade Could become more useful to make up various mixes. Just today noticed that the Duncan Heins are now down to 16 ounces rather than what used to be 18.5 ounces, and probably costing the same as the other. Was bad enough when they went down to 17 ounces. Anyway: Total Time 25 mins Prep 10 mins Cook 15 mins Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix), 1-1/2 cups of mix, or 6 corn muffins. Ingredients 2/3 cup all-purpose flour 1/2 cup yellow cornmeal 3 tablespoons granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 2 tablespoons vegetable oil To make muffins add 1 egg 1/3 cup milk Optional Ingredients 1/2 cup grated cheddar cheese (optional) 2 ounces canned chilies (optional) 1/4 cup drained chopped pimiento (optional) 1/2 cup chopped onion (optional) ideas/breakfast-muffins-6058 Muffins, 50 Ways Directions Combine first 5 ingredients in a bowl, mix well. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe. To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray. OPTIONAL: To mix, add any combination of optional ingredients you prefer. Combine mix with egg and milk, mixing well. Fill muffin pan 1/2 full, bake for 15-20 minutes. ___ 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] Jiffy Corn Muffin Mix, homemade
Could become more useful to make up various mixes. Just today noticed that the Duncan Heins are now down to 16 ounces rather than what used to be 18.5 ounces, and probably costing the same as the other. Was bad enough when they went down to 17 ounces. Anyway: Total Time 25 mins Prep 10 mins Cook 15 mins Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix), 1-1/2 cups of mix, or 6 corn muffins. Ingredients 2/3 cup all-purpose flour 1/2 cup yellow cornmeal 3 tablespoons granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 2 tablespoons vegetable oil To make muffins add 1 egg 1/3 cup milk Optional Ingredients 1/2 cup grated cheddar cheese (optional) 2 ounces canned chilies (optional) 1/4 cup drained chopped pimiento (optional) 1/2 cup chopped onion (optional) ideas/breakfast-muffins-6058 Muffins, 50 Ways Directions Combine first 5 ingredients in a bowl, mix well. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe. To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray. OPTIONAL: To mix, add any combination of optional ingredients you prefer. Combine mix with egg and milk, mixing well. Fill muffin pan 1/2 full, bake for 15-20 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Muffin Mix with instructions
Note: I do my muffins at 350, since think they come out too hard at 400. 8 Cups of All-Purpose Flour or wheat flour if you prefer 3 Cups of Sugar 3 Tablespoons of Baking Powder 2 Teaspoons of Salt 2 Teaspoons of cinnamon 2 Teaspoons of nutmeg Mix all of these dry items together and store in a container in your pantry for you to use when you need it! To actually make our muffins: finished-bulk-muffin-mix 2 3/4 cups of the above mix 1 beaten egg 1 cup of milk 1/2 cup of melted butter Mix the beaten egg, milk and butter together and pour into muffin mix. Mix with a fork until well blended. Then add whatever add-ins you like and mix again. Pour into your muffin tin (2/3 full) or cake pan (for a cake like muffin) and bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. You can make them like they are and then once baked roll in melted butter and then roll in sugar and cinnamon mix for what is called "French Muffins" (one of my mom's traditional muffins for special occasion breakfasts! Notes See more recipes and bulk pantry ideas at http://thethriftycouple.com/category/home-life/recipes/ -Original Message- From: Janet Brown via Cookinginthedark Sent: Saturday, September 10, 2016 11:44 AM To: cookinginthedark@acbradio.org Cc: Janet Brown Subject: Re: [CnD] Homemade muffin mix - question about its use I think, judging by how much baking powder is in the mix recipe, this mix would make about 2 batches of 12 muffins, regular size, muffins. You would have to add oil or butter, somewhere between a half and single cup plus 2 eggs and whatever fruit or distinguishing flavor you wanted your muffins to have. I would use about a cup of fruit or pumpkin of choice and maybe a quarter cup of raisins or nuts. Just my take. Take this with a pinch of salt. Sent from my iPhone On Sep 10, 2016, at 6:53 AM, Janet Acheson via Cookinginthedark wrote: I am a bit intrigued and will be trying some of these larger recipes that allow you to store a base for future cooking. My question herein is about the homemade muffin mix. Could an experienced baker please explain what I might add to this mix in order to make the basic muffin produced by this recipe? Here is the original posted recipe: On Sep 4, 2016, at 7:56 PM, Wayne Scott via Cookinginthedark wrote: Homemade Muffin Mix 8 cups unbleached flour -- or 1 all-purpose 3 cups sugar 3 Tbsp baking powder 2 tsp salt 2 tsp cinnamon, Ground 2 tsp nutmeg, Ground In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put into a large airtight container. Seal and label with date and ingredients. Store in a cool, dry place. Use within 6-8 months. Makes about 11 cups of Homemade Muffin Mix. ___ 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] Muffin mix with instructions
8 Cups of All-Purpose Flour or wheat flour if you prefer 3 Cups of Sugar 3 Tablespoons of Baking Powder 2 Teaspoons of Salt 2 Teaspoons of cinnamon 2 Teaspoons of nutmeg Mix all of these dry items together and store in a container in your pantry for you to use when you need it! To actually make our muffins: finished-bulk-muffin-mix 2 3/4 cups of the above mix 1 beaten egg 1 cup of milk 1/2 cup of melted butter Mix the beaten egg, milk and butter together and pour into muffin mix. Mix with a fork until well blended. Then add whatever add-ins you like and mix again. Pour into your muffin tin (2/3 full) or cake pan (for a cake like muffin) and bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. You can make them like they are and then once baked roll in melted butter and then roll in sugar and cinnamon mix for what is called "French Muffins" (one of my mom's traditional muffins for special occasion breakfasts! Notes See more recipes and bulk pantry ideas at http://thethriftycouple.com/category/home-life/recipes/ -Original Message- From: Janet Brown via Cookinginthedark Sent: Saturday, September 10, 2016 11:44 AM To: cookinginthedark@acbradio.org Cc: Janet Brown Subject: Re: [CnD] Homemade muffin mix - question about its use I think, judging by how much baking powder is in the mix recipe, this mix would make about 2 batches of 12 muffins, regular size, muffins. You would have to add oil or butter, somewhere between a half and single cup plus 2 eggs and whatever fruit or distinguishing flavor you wanted your muffins to have. I would use about a cup of fruit or pumpkin of choice and maybe a quarter cup of raisins or nuts. Just my take. Take this with a pinch of salt. Sent from my iPhone On Sep 10, 2016, at 6:53 AM, Janet Acheson via Cookinginthedark wrote: I am a bit intrigued and will be trying some of these larger recipes that allow you to store a base for future cooking. My question herein is about the homemade muffin mix. Could an experienced baker please explain what I might add to this mix in order to make the basic muffin produced by this recipe? Here is the original posted recipe: On Sep 4, 2016, at 7:56 PM, Wayne Scott via Cookinginthedark wrote: Homemade Muffin Mix 8 cups unbleached flour -- or 1 all-purpose 3 cups sugar 3 Tbsp baking powder 2 tsp salt 2 tsp cinnamon, Ground 2 tsp nutmeg, Ground In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put into a large airtight container. Seal and label with date and ingredients. Store in a cool, dry place. Use within 6-8 months. Makes about 11 cups of Homemade Muffin Mix. ___ 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] Homemade muffin mix - question about its use
I think, judging by how much baking powder is in the mix recipe, this mix would make about 2 batches of 12 muffins, regular size, muffins. You would have to add oil or butter, somewhere between a half and single cup plus 2 eggs and whatever fruit or distinguishing flavor you wanted your muffins to have. I would use about a cup of fruit or pumpkin of choice and maybe a quarter cup of raisins or nuts. Just my take. Take this with a pinch of salt. Sent from my iPhone > On Sep 10, 2016, at 6:53 AM, Janet Acheson via Cookinginthedark > wrote: > > I am a bit intrigued and will be trying some of these larger recipes that > allow you to store a base for future cooking. > > My question herein is about the homemade muffin mix. > > Could an experienced baker please explain what I might add to this mix in > order to make the basic muffin produced by this recipe? > > Here is the original posted recipe: > > On Sep 4, 2016, at 7:56 PM, Wayne Scott via Cookinginthedark > wrote: > > Homemade Muffin Mix > > 8 cups unbleached flour -- or 1 all-purpose > 3 cups sugar > 3 Tbsp baking powder > 2 tsp salt > 2 tsp cinnamon, Ground > 2 tsp nutmeg, Ground > > In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and > nutmeg. Mix well. Put into a large airtight container. Seal and label with > date and ingredients. Store in a cool, dry place. Use within 6-8 months. > > Makes about 11 cups of Homemade Muffin Mix. > > > ___ > 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] Homemade muffin mix - question about its use
I am a bit intrigued and will be trying some of these larger recipes that allow you to store a base for future cooking. My question herein is about the homemade muffin mix. Could an experienced baker please explain what I might add to this mix in order to make the basic muffin produced by this recipe? Here is the original posted recipe: On Sep 4, 2016, at 7:56 PM, Wayne Scott via Cookinginthedark wrote: Homemade Muffin Mix 8 cups unbleached flour -- or 1 all-purpose 3 cups sugar 3 Tbsp baking powder 2 tsp salt 2 tsp cinnamon, Ground 2 tsp nutmeg, Ground In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put into a large airtight container. Seal and label with date and ingredients. Store in a cool, dry place. Use within 6-8 months. Makes about 11 cups of Homemade Muffin Mix. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
