[CnD] cooking question about vegetables

[Jamie Prater via Cookinginthedark]

Hi, does anybody know easy tasty ways to fix turnips and rutabagas that
isn't very difficult or time consuming?  I peel vegetables with a large
peeler that I have and want to learn how to prepare these vegetables besides
cutting them up to cook when I prepare a roast or corned beef.  Thanks in
advance and have a blessed day.

 

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Re: [CnD] Baking Pork Chops?

[Eileen Scrivani via Cookinginthedark]

Thanks Jean, Courtney, Helen and everyone else for the pointers. I will keep it 
all in mind when I bake the pork chops. I’ll try to remember to give a report 
back on the outcome. While I do have a talking meat thermometer, I have to 
remember where I stored it and find it before I can use it! 

Thanks again.

Eileen

From: Mike and jean via Cookinginthedark
Sent: Wednesday, March 14, 2018 2:24 PM
To: cookinginthedark@acbradio.org
Cc: Mike and jean
Subject: Re: [CnD] Baking Pork Chops?

When I bake my pork chops I bake at 350 degrees for 45 minutes.

-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, March 14, 2018 1:42 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani 
Subject: [CnD] Baking Pork Chops?

Hi All,

I got some center cut boneless pork chops this week and I was planning on 
breading them with Shake & Bake. I’ve never used the actual Shake & Bake 
product in my life so this is a first for me.

I would like to bake them in the oven, but since I’ve always cooked chops plain 
either on the stove-top or on a forman grill, I am not sure how long I should 
bake in the oven or at what temperature. Can anyone advise on temp and for how 
long? Certainly, I want them cooked through, but what can I do to help keep 
them moist, tender and having flavor?

I’m trying to make healthier food choices and keep both the sugar content not 
totally out, but reduced and the same for sodium content. Still I like flavor 
and not something that’s dried out and tough.

Thanks.

Eileen
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[CnD] Irish Cream Recipe

[sugar Lopez via Cookinginthedark]

 
 Irish Cream Recipe

click thru for photos and reader comments and reviews

 

serves 4 in this quantity; can easily be doubled or tripled

 

3 cups strong black coffee

1/4 cup  Irish Cream Liqueur* (unless you're feistier than I am and want to
add more!)

1/3 cup heavy whipping cream

1 tablespoon cocoa powder

4 tablespoons sweetened whipped cream (the stuff in the can, or make your
own)

 

 

The Directions.

 

Use a 2-quart slow cooker for this one, or double everything for a 4-quart
(might be a fun idea for bunco or scrapbooking night). 

 

Combine the coffee and Irish cream in your slow cooker. 

 

Stir in the whipping cream and cocoa powder. 

 

Cover and cook on low for 3 hours, or until the liquid is as hot as you like
your coffee to be. 

 

Serve in mugs with a dollop of sweetened whipped cream.

 

The Verdict.

 

OH MY GRACIOUSNESS. I really liked this! 

 

The sweetened whipped cream is important---the coffee and the Irish Cream is
too strong without a bit of sugar to cut it.

 

if you are NOT in the mood for hot drinks but still want something festive
this weekend, my friend Jen from A Year of Cocktails
  has a round up of the best drinks.  

 

Enjoy!!

 

 

'The nicest place to be is in someone's thoughts, the safest place to be is
in someone's prayers, and the very best place to be is in the hands of God. 

"A day without a friend is like a pot without a drop of honey."

-Winnie the Pooh

 

-Please support me in my journey to another opportunity of life at:

https://www.gofundme.com/sugars-transplant-journey

 

Bless you, Sugar Lopez

"A day without a friend is like a pot without a drop of honey."

-Winnie the Pooh

 

-Please support me in my journey to another opportunity of life at:

 
https://www.gofundme.com/sugars-transplant-journey

 

Bless you, Sugar Lopez

 

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Re: [CnD] Speak to me

[Jude DaShiell via Cookinginthedark]

(800)248-9965.
Url: http://www.speaktomecatalog.com/
On Wed, 14 Mar 2018, Becky via 
Cookinginthedark wrote:



Date: Wed, 14 Mar 2018 13:51:25
From: Becky via Cookinginthedark 
To: "cookinginthedark@acbradio.org" 
Cc: Becky 
Subject: [CnD] Speak to me

Hi List,
Does anyone have the number for speak to me?
Becky

Sent from Mail for Windows 10



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Re: [CnD] Baking Pork Chops?

[Helen Whitehead via Cookinginthedark]

I also bake pork chops at 350, but, it depends  on your oven, or, the thickness 
of the chops. Boneless ones won't take as long. I'd bake them for 35  to 45  
minutes at 350. Bone in ones I would bake from 50 minutes to an hour, 
depending, on how thick they are. But, shake and bake has quite a bit of sodium 
in it. But it's still good! There are various flavors you can buy, too. Good 
luck!
The longer you bake them, from my experience is they will dry out. And don't 
forget to line your baking sheet, with foil, and spray that with Pam. They 
won't stick that way. You could always use a fork, or a meat thermometer, to 
test for doneness. I do not have a meat thermometer.

-Original Message-
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, March 14, 2018 2:25 PM
To: cookinginthedark@acbradio.org
Cc: Mike and jean 
Subject: Re: [CnD] Baking Pork Chops?

When I bake my pork chops I bake at 350 degrees for 45 minutes.

-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, March 14, 2018 1:42 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani 
Subject: [CnD] Baking Pork Chops?

Hi All,

I got some center cut boneless pork chops this week and I was planning on 
breading them with Shake & Bake. I’ve never used the actual Shake & Bake 
product in my life so this is a first for me.

I would like to bake them in the oven, but since I’ve always cooked chops plain 
either on the stove-top or on a forman grill, I am not sure how long I should 
bake in the oven or at what temperature. Can anyone advise on temp and for how 
long? Certainly, I want them cooked through, but what can I do to help keep 
them moist, tender and having flavor?

I’m trying to make healthier food choices and keep both the sugar content not 
totally out, but reduced and the same for sodium content. Still I like flavor 
and not something that’s dried out and tough.

Thanks.

Eileen
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Re: [CnD] Baking Pork Chops?

[Courtney F. Smith via Cookinginthedark]

Also, once you have the chops ready to go in the oven, cover the pan with foil 
& uncover for the last 15 minutes.

Get Outlook for iOS

From: Mike and jean via Cookinginthedark 
Sent: Wednesday, March 14, 2018 1:24:33 PM
To: cookinginthedark@acbradio.org
Cc: Mike and jean
Subject: Re: [CnD] Baking Pork Chops?

When I bake my pork chops I bake at 350 degrees for 45 minutes.

-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, March 14, 2018 1:42 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani 
Subject: [CnD] Baking Pork Chops?

Hi All,

I got some center cut boneless pork chops this week and I was planning on 
breading them with Shake & Bake. I’ve never used the actual Shake & Bake 
product in my life so this is a first for me.

I would like to bake them in the oven, but since I’ve always cooked chops plain 
either on the stove-top or on a forman grill, I am not sure how long I should 
bake in the oven or at what temperature. Can anyone advise on temp and for how 
long? Certainly, I want them cooked through, but what can I do to help keep 
them moist, tender and having flavor?

I’m trying to make healthier food choices and keep both the sugar content not 
totally out, but reduced and the same for sodium content. Still I like flavor 
and not something that’s dried out and tough.

Thanks.

Eileen
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Re: [CnD] Baking Pork Chops?

[Mike and jean via Cookinginthedark]

When I bake my pork chops I bake at 350 degrees for 45 minutes.

-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, March 14, 2018 1:42 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani 
Subject: [CnD] Baking Pork Chops?

Hi All,

I got some center cut boneless pork chops this week and I was planning on 
breading them with Shake & Bake. I’ve never used the actual Shake & Bake 
product in my life so this is a first for me.

I would like to bake them in the oven, but since I’ve always cooked chops plain 
either on the stove-top or on a forman grill, I am not sure how long I should 
bake in the oven or at what temperature. Can anyone advise on temp and for how 
long? Certainly, I want them cooked through, but what can I do to help keep 
them moist, tender and having flavor?

I’m trying to make healthier food choices and keep both the sugar content not 
totally out, but reduced and the same for sodium content. Still I like flavor 
and not something that’s dried out and tough.

Thanks.

Eileen
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Re: [CnD] Speak to me

[GARY WILLIAMS via Cookinginthedark]

Hi,
The number for Speak to Me is:  800-248-9965


Sent from my iPhone

> On Mar 14, 2018, at 1:53 PM, Becky via Cookinginthedark 
>  wrote:
> 
> Hi List,
> Does anyone have the number for speak to me?
> Becky
> 
> Sent from Mail for Windows 10
> 
> 
> 
> ---
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> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

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[CnD] Speak to me

[Becky via Cookinginthedark]

Hi List,
Does anyone have the number for speak to me?
Becky

Sent from Mail for Windows 10



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[CnD] Baking Pork Chops?

[Eileen Scrivani via Cookinginthedark]

Hi All,

I got some center cut boneless pork chops this week and I was planning on 
breading them with Shake & Bake. I’ve never used the actual Shake & Bake 
product in my life so this is a first for me.

I would like to bake them in the oven, but since I’ve always cooked chops plain 
either on the stove-top or on a forman grill, I am not sure how long I should 
bake in the oven or at what temperature. Can anyone advise on temp and for how 
long? Certainly, I want them cooked through, but what can I do to help keep 
them moist, tender and having flavor?

I’m trying to make healthier food choices and keep both the sugar content not 
totally out, but reduced and the same for sodium content. Still I like flavor 
and not something that’s dried out and tough.

Thanks.

Eileen
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[CnD] Lemonade Poke Cake Recipe | CDKitchen.com

[Marilyn Pennington via Cookinginthedark]

Lemonade Poke Cake Recipe | CDKitchen.com

 

Makes twelve servings.

 

Top of Form

  


Bottom of Form

ready in:  30-60 minutes.

 

30-60 minutes 




ingredients

1 box (18 1/4 ounce size) lemon cake mix, plus ingredients to prepare
6 ounces frozen lemonade concentrate, thawed
3/4 cup powdered sugar or to taste
1 container (8 ounce size) frozen whipped topping, thawed

directions

Prepare cake mix in 13 x 9-inch pan according to package directions. Let
cool slightly. 

Using the handle of a wooden spoon, poke holes in cake at about 1-inch
intervals. Mix lemonade concentrate and powdered sugar. If desired,
microwave mixture briefly to help sugar dissolve. 

Drizzle lemonade mixture evenly over the cake. Refrigerate until cold. 

Spread whipped topping over the cake.  

 

 

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[CnD] question about macaroni

[Deborah Barnes via Cookinginthedark]

Hi everyone,

 

My husband usually wants shels in his macaroni salad but has decided he
wants elbow macaroni instead.  We have a medium size elbow macaroni.  Does
anyone know what the equivalent would be with different pasta?  I usually
use 3 cups in our salad-shells, that is-so I know the elbow is smaller so
think I wouldn't need as much.

 

Help appreciated,

 

Deb B.

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[CnD] Pork Chops With Stuffing

[Marilyn Pennington via Cookinginthedark]

Pork Chops With Stuffing

4 slices bread, cubed

1 egg

1/4 cup finely chopped celery

1/4 to 1/2 teaspoon salt

1/8 teaspoon pepper

2 thickly cut pork chops

1 cup water

In a mixing bowl, combine bread, egg, celery, salt and pepper. Lay pork
chops flat. Cut horizontally part-way through the meat, making a cut that is
at least 1 inch deep. Spread open and fill with stuffing. Pour water into 4
quart slow cooker. Add chops. Cover; cook on low for 4 to 5 hours, or until
meat is tender but not dry.

Makes 2 servings.  Mama's Corner.

 

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[CnD] Creamy Pork Tenderloin

[Marilyn Pennington via Cookinginthedark]

Creamy Pork Tenderloin

2 pork tenderloins (about 1 pound each)

1 egg

1 tablespoon water

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon pepper

Dash garlic powder

1 cup Italian seasoned dry bread crumbs

3 tablespoons vegetable oil

1/2 pound fresh mushrooms, sliced

2 tablespoons butter or margarine

1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted

1 cup sour cream

1/4 cup chicken broth

Cut each tenderloin into 8 pieces. Place each piece between 2 pieces of
plastic wrap or waxed paper and flatten to 3/4 inch thickness. In a shallow
dish, combine egg, water, rosemary, pepper and garlic powder. Dip pork into
egg mixture, then into bread crumbs. In a large skillet, heat oil over
medium heat. Brown pork for 5 minutes on each side. Remove to an ungreased
13 by 9 by 2 inch baking dish. In the same skillet, saute mushrooms in
butter until tender. Stir in soup, sour cream and broth; pour over pork.
Cover and bake at 325 degrees for 1 hour.

Makes 6 to 8 servings.  Mama's Corner.

 

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[CnD] Roasted Stuffed Portobello Mushrooms with Spinach-Cilantro Pesto

[Food Dude via Cookinginthedark]

Roasted Stuffed Portobello Mushrooms with Spinach-Cilantro Pesto
Ingredients

8 large portobello mushrooms (5-6 inches diameter)
Vegetable cooking spray
1 cup finely chopped zucchini
1 cup shredded carrots
3 green onions and tops, thinly sliced
4 tablespoons dry unseasoned breadcrumbs
Spinach-Cilantro pesto (recipe follows)
Salt and pepper, to taste
1/2 cup (2 ounces) shredded reduced-fat mozzarella cheese


Directions

Remove and chop mushroom stems. Spray large skillet with cooking spray;
heat over medium heat until hot. Saute mushroom stems, zucchini,
carrots, and green onions until crisp-tender, 8 to 10 minutes. Stir in
breadcrumbs and pesto. Season to taste with salt and pepper. Spoon
vegetable mixture onto mushrooms.
Spray aluminum-foil-lined jelly roll pan with cooking spray; arrange
mushrooms on pan. Roast mushrooms at 425 degrees until mushrooms are
tender, about 20 minutes, sprinkling with cheese the last 5 minutes of
roasting time.
**
SPINACH-CILANTRO PESTO
Makes about 1/2 cup
INGREDIENTS

1 cup loosely packed spinach leaves
1/4 cup finely chopped cilantro
3 cloves garlic
1/4 teaspoon ground cumin
1 tablespoon grated fat-free Parmesan cheese
1-2 teaspoons olive oil
1-2 teaspoons lime juice
1-2 teaspoons water
Salt and pepper, to taste
DIRECTIONS

Process all ingredients, except water, salt and pepper, in a food
processor or blender until smooth; add water if necessary for
consistency. Season to taste with salt and pepper. Serve at room
temperature.






Nutritional Information Per Serving:

Calories: 185
 Fat: 3.9 grams
 Sodium: 206 miligrams
 Cholesterol: 7.6 miligrams
 Protein: 16 grams
 Carbohydrates: 19 grams

Diabetic Exchanges
4 Vegetable, 1 Meat, 1/2 Bread/Starch

Source: 1,001 Delicious Recipes for People with Diabetes



Printed from Diabetic Gourmet Magazine: https://diabeticgourmet.com

URL to article:
https://diabeticgourmet.com/diabetic-recipes/roasted-stuffed-portobello-mushrooms-with-spinach-cilantro-pesto



 Click


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[CnD] Spinach Souffle

[Food Dude via Cookinginthedark]

Spinach Souffle

Recipe Yield: 4 Serves

Ingredients

1 small onion, minced
1 teaspoon margarine
3 tablespoons flour
1/2 teaspoon ground nutmeg
1/2 cup fat-free milk
1/2 cup reduced-sodium fat-free beef, or vegetable broth
2 egg yolks, lightly beaten
1 package (10-oz) frozen chopped spinach, thawed, well drained
Pinch white pepper
4 egg whites
Pinch cream of tartar

Directions

Saute onion in margarine in medium saucepan until tender; stir in flour 
and nutmeg and cook 1 to 2 minutes.


Whisk in milk and broth and heat to boiling, whisking until thickened.

Whisk about half the sauce into egg yolks; whisk yolk mixture into 
saucepan. Mix in spinach and white pepper.


Beat egg whites and cream of tartar in large bowl to stiff, but not dry, 
peaks; fold into spinach mixture and spoon into souffle dish.


Bake, uncovered, at 350 degrees F. until puffed and browned, about 40 
minutes. Serve immediately.


Nutritional Information Per Serving

Calories: 118
Fat: 3.9 grams
Sodium: 167 milligrams
Cholesterol: 107.1 milligrams
Protein: 9.7 grams
Carbohydrates: 12 grams

Diabetic Exchanges: 1 Vegetable, 1/2 Bread, 1 Meat



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[CnD] Pulled Pork

[gail johnson via Cookinginthedark]

We used what we had in the house and this turned out wonderful. It will 
make several generous portions.



Pulled Pork
Ingredients
3 pound pork shoulder roast
coconut oil or other fat
2 Tbsp. Thai sweet chili sauce
2 Tbsp. or so mustard
1/2 cup salsa
1 16 oz. coke(grate tenderizer)
1 package Lipton onion soup mix
Method:
1. Rub some oil on the roast and sear all sides.
2. once seared cover on all sides with mustard and Thai Sweet chili 
sauce. 3. Place in crock pot. 4. Pour in coke, salsa, onion soup mix, 
and other seasonings of your choosing. 5. Cook on low for  8-10 hours. 
Test at 8-10 hours. If it doesn't pull apart easily between 2 forks it 
isn't done. 6. Eat on buns with cheese or serve portions of meat with 
it's own gravy over sauteed vegetables. 
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[CnD] (no subject)

[gail johnson via Cookinginthedark]

Pulled Pork
Ingredients
3 pound pork shoulder roast
coconut oil or other fat
2 Tbsp. Thai sweet chili sauce
2 Tbsp. or so mustard
1/2 cup salsa
1 16 oz. coke(grate tenderizer)
1 package Lipton onion soup mix
Method:
1. Rub some oil on the roast and sear all sides.
2. once seared cover on all sides with mustard and Thai Sweet chili sauce.
3. Place in crock pot.
4. Pour in coke,  salsa, onion soup mix, and other seasonings of your choosing.
5. Cook on low for 8-10 hours. Test at 8-10 hours. If it doesn't pull 
apart easily between 2 forks it isn't done.
6. Eat on buns with cheese or  serve portions of meat with it's own 
gravy over sauteed vegetables.

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