Re: [CnD] cooking eggs

[Abby Vincent via Cookinginthedark]

If you want the sunny side crispy and buttery, you have to flip them.
Abby 

-Original Message-
From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, November 16, 2017 7:50 PM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt 
Subject: Re: [CnD] cooking eggs

I agree with Brenda: I always maintained that if someone were that picky about 
their eggs like what I heard at our work cafeteria, "over easy", "don't break 
the yoke", that my husband could Do his own! I'm perhaps on another end of the 
scale, I don't like any runny or soft cooked eggs. It's a texture thing. The 
closest I come to any flipping is when I do a bull's-eye, where you put a piece 
of bread with a hole in it in a buttered pan, with the bread buttered also, 
with a hole in the middle that you crack the egg into, and after a bit flip. I 
put a little water in the pan for fried eggs, and keep the lid on while 
cooking.  You don't have to flip them, since the steam under the lid is doing 
the work. 

> On Nov 16, 2017, at 7:56 PM, Brenda Mueller via Cookinginthedark 
>  wrote:
> 
> First of all there's no sin in breaking a yoke; some people even like their 
> eggs that way.  There is nothing that requires you to flip an egg.  Just put 
> a lid on the pan.  
> 
> If you insist on flipping, well, it's done very carefully and preferably when 
> you are more awake than I am when I'm making an early breakfast.
> 
> Brenda Mueller 
> 
> 
> Sent from my iPhone
> 
>> On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark 
>>  wrote:
>> 
>> 
>> I am slowly but hoping to be getting  into the kitchen more and more. When 
>> cooking eggs how do you flip htem? I know with a flipper right? I did that 
>> and broke hte yolks amd my sighted wife stepped in any suggestion here?
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>> 
> 
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Re: [CnD] Recipe help

[Abby Vincent via Cookinginthedark]

There are recipes that call for browning raw rice, but you add water when it is 
browned.  If I were making your recipe I'd cook the rice first.
Abby

-Original Message-
From: Blaine Deutscher via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, November 16, 2017 11:42 AM
To: [cookinginthedark@acbradio.org] 
Cc: Blaine Deutscher 
Subject: [CnD] Recipe help

Good morning. I have a recipe for Chicken mushroom Risotto. It says spray a 10 
inch skillet with cooking spray and heat over medium-high heat for 1 minute. 
Add the chicken and cook until its well browned, (stirring often) Remove the 
chicken and set aside. Reduce the heat to medium. Add the onion carrot and 
rice. Cook and stir until the rice is browned. What I want to know is it 
doesn’t ask for liquid. Won’t the rice burn? It does add the cook this and want 
to make it this week as I have the ingredients. I was wondering why you don’t 
add the liquid to not burn it Your help is greatly appreciatedThanks in 
advance.
Blaine
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Re: [CnD] cooking eggs

[Abby Vincent via Cookinginthedark]

I eat them anyway.  When you slide the flipper under the eggs, balance the yoke 
in the middle before you flip.  Then you master the wrist motion.

-Original Message-
From: steve via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, November 16, 2017 12:21 PM
To: cookinginthedark@acbradio.org
Cc: steve 
Subject: [CnD] cooking eggs

I am slowly but hoping to be getting  into the kitchen more and more. 
When cooking eggs how do you flip htem? I know with a flipper right? I did that 
and broke hte yolks amd my sighted wife stepped in any suggestion here?
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[CnD] need Thanksgiving side dish

[Abby Vincent via Cookinginthedark]

Last year I made a successful side dish/stuffing with conquats, cranberries
and pistacios as some of the ingredients.  Now I  can't find the recipe.
Was it on this list? Can someone repost or help me reconstruct it.

 

Abby

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Re: [CnD] Easy Stroganoff

[Abby Vincent via Cookinginthedark]

I love stroganoff enough to make it from scratch, with sliced good quality  
beef.  Sautee the beef in the butter or oil before you add the onions and 
mushrooms.  I also season with nutmeg and one to two tablespoons sherry.  If I 
don't have gravy, I use beef broth to help make the sauce.  
Abby

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, November 01, 2017 9:02 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington 
Subject: Re: [CnD] Easy Stroganoff

Penny, thank you for posting this.

Marilyn

-Original Message-
From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, November 1, 2017 11:54 AM
To: cookinginthedark@acbradio.org
Cc: Penny Reeder
Subject: Re: [CnD] Easy Stroganoff

The easiest stroganoff is to use leftover pot roast! Sautee a sliced onion and 
at least 8 ounces of quartered or sliced fresh mushrooms in butter, add at 
least 2, or even more cups of diced leftover pot roast and heat through. Cover 
with leftover beef gravy and heat until quite hot. Remove from heat, add a cup 
of sour cream -- off heat so it doesn't curdle -- and then serve over noodles. 
Garnish with chopped parsley if you like! Delicious!
Penny

On 11/1/17, Marilyn Pennington via Cookinginthedark 
 wrote:
> Easy Stroganoff
>
> 1 (10 3/4 ounce) can cream of mushroom soup
>
> 1 (14 1/2 ounce) can beef broth
>
> 1 pound beef stewing meat or round steak, cut in 1 inch pieces
>
> 1 cup sour cream
>
> 2 cups cooked noodles
>
> Combine soup and broth in 3 quart slow cooker. Add meat. Cover; cook 
> on high for 3 to 4 hours. Reduce heat to low and cook for 3 to 4 
> hours. Stir in sour cream. Stir in noodles. Cover; cook on high for 20 
> minutes.
>
> Makes 6 to 8 servings.  Mama's Corner.
>
>
>
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Re: [CnD] making leftover mashed potatoes into potato cakes

[Abby Vincent via Cookinginthedark]

Traditional potato pancakes are made from shredded raw potatoes.  If you have 
some cooked mashed potatoes on hand, all you have to do is make them into 
patties and fry them.  I add finely chopped onions and salt and pepper.
Fry them in butter or olive oil until they are browned, about four minutes each 
side.  Top with gravy, sour cream, or nothing.

Abby

-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, October 08, 2017 7:01 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] making leftover mashed potatoes into potato cakes

NO FAIL HASHBROWNS FOR THIS WEEKEND
This hash brown recipe is fool proof. It will give you crisp potato patties, 
just begging for a dash of hot sauce (or ketchup for the kids). The following 
instructions are for pattys, but you can also spread the mixture out in a big 
frying pan, then cut into wedges for serving.

3 cups shredded potatos or frozen potatos(I think work better) ¼ cup very 
thinly sliced green onions (optional)
2 tablespoons all purpose flour
1 egg (lightly beaten)
1½ teaspoons salt (or to taste)
¼ teaspoon black pepper (or to taste)
Gently toss the potatoes with the flour, salt and pepper (and onion if you are 
using it), then gently (I use my hands) mix in the lightly beaten egg. NOTE: I 
mix the salt & pepper into the egg to make sure the spices are distributed 
evenly throughout the potatoes.
Pre-heat your heavy frying pan to medium high and brush your skillet with a 
generous coating of vegetable oil (I like to use my electric frying pan).

Place 1/3 (lightly packed) potato mixture onto HOT, greased frying pan and then 
gently flatten the mound with your spatula, like this: Fry patties for 4 
minutes, per side, or until they are golden brown and crispy.


Drain on paper towels, sprinkle with salt and serve immediately.
I love how these hash brown patties hold together, you can even pick them up 
and eat them like a commercial hash brown patty, but oh so much better tasting.

 ‘Everyone has the power to bless you. Some people bless you by coming into 
your life and others bless you by leaving it..
-Sugar Lopez
Your Support is appreciated:
https://www.gofundme.com/sugars-transplant-journey





-Original Message-
From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, October 08, 2017 6:25 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike
Subject: [CnD] making leftover mashed potatoes into potato cakes

Hi,

For those of you who have made potato cakes out of leftover mashed potatoes, 
how did you do it?

Jeanne

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Re: [CnD] Freezing Leftover Mashed Potatoes

[Abby Vincent via Cookinginthedark]

It's hard to re-fluff mashed potatoes in their natural frozen state.  However 
if you make them into potato pancakes, freezing  works fine.  Usually the sour 
cream goes on top, but inside?  Why not?Abby 

-Original Message-
From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, October 06, 2017 9:06 AM
To: cookinginthedark@acbradio.org
Cc: Lori Castner 
Subject: Re: [CnD] Freezing Leftover Mashed Potatoes

No, I made them all into potato patties.

Lori


-Original Message-
From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, October 06, 2017 2:55 AM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin
Subject: Re: [CnD] Freezing Leftover Mashed Potatoes

Did you try to freeze any of them? If so, how do you do it? I've heard freezing 
them with sour cream works successfully but I never have tried it.

Susan

-Original Message-
From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, October 5, 2017 6:12 AM
To: cookinginthedark@acbradio.org
Cc: Lori Castner 
Subject: Re: [CnD] Freezing Leftover Mashed Potatoes

Hi, I ended up making potatoes and served them with sour cream and applesauce.

Lori


-Original Message-
From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, October 04, 2017 5:50 PM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin
Subject: Re: [CnD] Freezing Leftover Mashed Potatoes

I have had no success in freezing mash potatoes Lori. Let me know how yours 
turn out. Good luck.  

Love To You And Mike
Susan

-Original Message-
From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, October 4, 2017 9:49 AM
To: cookinginthedark@acbradio.org
Cc: Lori Castner 
Subject: [CnD] Freezing Leftover Mashed Potatoes

Hi, folks,

 

Is it okay to freeze left over mashed potatoes?

 

Thanks.

 

Lori

 

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Re: [CnD] BROCCOLI NORMANDY CASSEROLE

[Abby Vincent via Cookinginthedark]

This sounds good.  I have some recipes 
 that call for cream of mushroom soup.
I don't like it because I can taste the gelatin. Is there an easy way to make 
your own?
Abby

-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, August 17, 2017 11:52 AM
To: cookinginthedark@acbradio.org
Cc: gail johnson 
Subject: [CnD] BROCCOLI NORMANDY CASSEROLE

BROCCOLI NORMANDY CASSEROLE
1 (20 oz.) pkg. frozen Normandy mix vegetables (California Blend) 1 can cream 
of mushroom soup
1 c. cubed American cheese
1 can mushrooms
Bring vegetables just to boil in salted water and drain. Mix with soup, 
mushrooms and cheese. Bake  in buttered casserole 25 minutes at 350 degrees. 
Top with buttered croutons and heat 5 minutes more.
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Re: [CnD] peaches

[Abby Vincent via Cookinginthedark]

I have a peach tree.  Every year I make Dale's cobbler recipe.  I pick a peach 
every morning to slice and put on cereal.  When I freeze them, I peel and slice 
them and put them in freezer bags.  No need for syrup or extra sugar.

  I am reminded often that we're not the only species on earth. Squirrels grab 
them right in front of me.  Birds eat one bite in several peaches.  They don't 
have the manners to finish one before starting the next. Even  my guide dog 
took off on her hind legs like a rocket  so she could raid the top of the 
tree.Abby





-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 21, 2017 2:10 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] peaches

Smile, if I could send fruit I would..smile So the directions I posted is not a 
good one?

“You are chosen, holy, and blameless before God! For he chose us in Christ 
before the foundation of the world that we may be holy and unblemished in his 
sight in love (Ephesians 1:4).”
-Sugar Lopez


-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 21, 2017 2:07 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] peaches

I have two options. First, I had a relative who would slice them up, stick them 
in freezer bags, and freeze them, nothing added to them. The other option is to 
put them in a padded box and shoot me a private email so I can tell you my 
address so you can ship them to me. (I love peaches) Though I suspect the 
second method is unlikely, of course.

-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 21, 2017 4:01 PM
To: CND 
Cc: Sugar Lopez 
Subject: [CnD] peaches

I have a peach tree with loads of beautiful peaches

I am getting them down because those pesky squirls keep getting them

They are so big and juicy and ready. There are a few that are just about ready 
and I want to know if anyone knows of TNT recipes on freezing or preserving 
peaches

here is what I havDoes this sound right to you who are pro's about peaches?

Or if you have done this can you share what has worked?

Peaches:
Make a simple syrup of 1 3/4 cups sugar boiled with 4 cups water and 2 
tablespoons lemon juice. Cool.
To get peels off easily, dip peaches in boiling water for 30 seconds, and then 
dip into ice water.
Peel peaches and cut into chunks.
Pour cooled syrup over cut peaches.
Put peaches and syrup into plastic containers, allowing about 1/2 inch of head 
space. Do not use glass because the expansion in the freezer will break the 
glass.
Press a crumbled piece of wax paper over the top layer of peaches to keep them 
from rising to the top of the container.
If using plastic freezing bags, make sure all of the peaches are completely 
covered by the syrup to prevent browning.



"Wait for God, even if the night seems dark. He will give you everything you 
need when you need it."

- Peter Wallace

~Sugar Lopez







"Wait for God, even if the night seems dark. He will give you everything you 
need when you need it."

- Peter Wallace

~Sugar Lopez









"Wait for God, even if the night seems dark. He will give you everything you 
need when you need it."

- Peter Wallace

~Sugar Lopez





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Re: [CnD] Keurig

[Abby Vincent via Cookinginthedark]

I have a cuisineart machine.  There are four tactile buttons, a start button 
and three for small, medium and large cups.  There is also a bright light that 
flashes when you need more water. Of course you can keep track of that.  The 
well holds about four cups.
Abby  

-Original Message-
From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, March 19, 2017 5:22 PM
To: cookinginthedark@acbradio.org
Cc: Jan 
Subject: Re: [CnD] Keurig

I know I've said this millions of times on this list. But there are nonkeurig 
coffee makers that make a cup at a time. It's true people may find it 
inconvenient to measure coffee. but most of these machines are accessible right 
out of the box. And you can buy any flavors of coffee you desire. 

-Original Message-
From: Sugar lopez via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 19, 2017 7:59 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Keurig

Hi Blaine
Just getting this.
 That sounds good to me
Oh and do you know that your reply's are at the bottom of the post?
FYI
smile

I'm in my own little world, but thats ok everybody knows me here Sugar


-Original Message-
From: Blaine Deutscher via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 18, 2017 8:23 PM
To: cookinginthedark@acbradio.org
Cc: Blaine Deutscher
Subject: Re: [CnD] Keurig



Sent from my iPhone

> On Mar 17, 2017, at 2:41 PM, Sugar lopez via Cookinginthedark
 wrote:
> 
> Hi M8ichael
> Most of them are sad to say. I got one for my husband and it's at home 
> it
is easy once a sighted person sets it for you.
> He set it up where the night light is neon blue and in strong mode and 
> all
I have to do is insert the coffee or tea and press a big round button.
> Like I said it's setting up the language and settings that is not 
> blind
friendly.
> Sorry
> Sugar
> 
> "Let the morning bring me word of your unfailing love, for I have put 
> my trust in you. Show me the way I should go, for to you I entrust my 
> life" ( Psalm 143:8).
> -Sugar
> 
> 
> 
> -Original Message-
> From: Michael Baldwin via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, March 17, 2017 10:15 AM
> To: cookinginthedark@acbradio.org
> Cc: Michael Baldwin
> Subject: [CnD] Keurig
> 
> My wife is attempting to talk me in to buying a Keurig, but it seems 
> they
use touch screens. Are there any accessible Keurig machines?
> 
> Michael
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> 
> Sugar are you refering to the keurig 2.0 with the touch screen?  I've 
> often wondered if someone could white markings on the screen for the 
> up-and-down arrows? Although, the new keurig have barcodes so they're 
> starting to make k- cups for certain size cups so all we do is push 
> the start button

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[CnD] FW: George Foreman 15-Minute Marinated Chicken

[Abby Vincent via Cookinginthedark]

Here's a recipe with ingredients frequently found in marinating recipes.  It
was previously sent to the list.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey
Sent: Sunday, April 25, 2010 4:10 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] George Foreman 15-Minute Marinated Chicken

George Foreman 15-Minute Marinated Chicken

 

1/4 cup Dijon mustard

2 Tablespoons fresh lemon juice

1-1/2 teaspoons Worcestershire sauce

1/2 teaspoon dried tarragon

1/4 teaspoon pepper

4 boneless/skinless chicken breast halves

 

Combine the first five ingredients; spread on both 

sides of the chicken. Place chicken on a plate. 

Marinate at room temperature for 10-15 minutes.

Or for several hours in the refrigerator.

 

Brush or wipe your GFG with cooking oil 

and preheat. Please, do not use an aerosol 

(can) spray. Your grill will last a lot longer, 

and will thank-you for it. Also, by not using 

an aerosol spray you will be doing your part 

to go green, and help the environment.

 

Place in the grill and grill for 5-6 minutes, or 

until juices run clear, turning once if desired.

 

Yield: 4 servings.

 

Nutrition Facts

One serving: 

Calories: 161, Fat: 4 g, Saturated Fat: 0 g, Cholesterol: 

73 mg, Sodium: 287 mg, Carbohydrate: 2 g, Fiber: 0 g, 

Protein: 28 g
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Re: [CnD] New Wave Oven information

[Abby Vincent via Cookinginthedark]

I use mine to roast chicken, toast frozen waffles, cook bacon and more.  All 
the buttons are tactile.  
Abby.

-Original Message-
From: Tom Cramer via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, February 11, 2017 6:46 AM
Cc: Tom Cramer 
Subject: [CnD] New Wave Oven information

Hello,
I was wondering if anyone on this list cooked using a New Wave Oven.
I know there are a few, but I guess the most recent is the New Wave Oven Pro, 
right?
How successfully can a blind person use it?  If this question isn't for this 
list, please write me offline.  I just want to make sure about whether or not 
it's a good idea to buy one and I wanted to ask other blind people.
Thank you.
Tom
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Re: [CnD] cooking beans

[Abby Vincent via Cookinginthedark]

I've found that it helps the beans cook the way you want them if you add salt 
and acid like tomatoes after the beans are done.  If you soak them before 
cooking, use hot water.  It's faster.  
Abby

-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, January 05, 2017 5:50 AM
To: cookinginthedark@acbradio.org
Cc: gail johnson 
Subject: [CnD] cooking beans

We make beans a lot.
I tell when my beans are done by texture. If they are soft and not crunchy or 
still chewy then they are not finished cooking.
In the crockpot which is how we always make them it takes 6-8 hours.
I hope this answers your question.
I have gotten bags of beans that didn't become soft. This means they usually 
are old.
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Re: [CnD] Candied Pralines recipe

[Abby Vincent via Cookinginthedark]

I'm too chicken to cook things on a stove at high temp, so, no homemade fudge 
or traditional pralines.  This recipe just might work for me.  
Abby
 

-Original Message-
From: Deb Trevino via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, December 11, 2016 6:14 PM
To: cookinginthedark 
Cc: Deb Trevino 
Subject: [CnD] Candied Pralines recipe

The praline recipes I found needed a candy thermometer and cooked to soft-ball 
stage and I didn't feel like messing with that.  

I have a friend from Georgia and she used to make these all the time.  This is 
not her recipe but it should be very similar.  They are crunchy and sweet.  

Jerry's Sugared Pecans

Ingredients 
1/2 cup (1 stick) butter, melted
3 large egg whites
1 cup sugar
1 teaspoon ground cinnamon
4 cups pecan halves


Directions 
Preheat the oven to 350 degrees F.

Line a large baking sheet with sides with aluminum foil. 


Pour the butter onto the lined sheet. 

In a large bowl, mix the egg whites, sugar and cinnamon. Add the pecan halves 
and toss until they are fully coated. Spread the pecans onto the baking sheet. 
Bake for 30 minutes, stirring
the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes 
before serving.


Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood 
(c) Clarkson Potter 2008 
http://www.foodnetwork.com/recipes/trisha-yearwood/jerrys-sugared-pecans-recipe.html
accessed 12-11-16 at 9:00 p.m.





Blessings,

Deb Trevino
Candidate for Teaching Elder
PC (USA)
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[CnD] pecan pralines

[Abby Vincent via Cookinginthedark]

I just got super out-bid at the ACB  radio auction for homemade pralines.
Guess I'll have to make them myself.  Anyone know how

Abby?

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[CnD] side dish suggestions

[Abby Vincent via Cookinginthedark]

I want to make a pork roast for Christmas.  What's your favorite side dish?
It could be a stuffing recipe as long as it's not a mix.

Abby

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Re: [CnD] Looking for Kale Recipes

[Abby Vincent via Cookinginthedark]

You can add it to a green salad.  You can saute it in olive oil, as you would 
spimach. 
Abby

-Original Message-
From: Christina Brino via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, September 04, 2016 9:33 PM
To: cookinginthedark@acbradio.org
Cc: Christina Brino 
Subject: Re: [CnD] Looking for Kale Recipes

Have you tried making kale chips? You just have to use sea salt and olive oil. 
Put on a baking sheet and bake at 350 degrees for 15 minutes or until crisp so 
good.I

Christina Brino 
Tupperware Consultant
862-812-8058
brino.christ...@gmail.com
www.bowlsoftw.com
Sent from my iPhone


> On Sep 4, 2016, at 11:55 PM, ellen telker via Cookinginthedark 
>  wrote:
> 
> Yesterday I bought some beautiful kale at our local farmer's market.  Does 
> anybody have some good recipes for kale?  
> Ellen
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Re: [CnD] cracker jacks

[Abby Vincent via Cookinginthedark]

I'll make this while I watch the Dodgers play in the World Series.  But how do 
you get the little plastic toys in it.
Abby

-Original Message-
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 5:49 PM
To: Blind Recipe Exchange ; 
Cooking-friends ; cookinginthedark@acbradio.org; 
Recipesbbshare ; Santas-workshop 
; Sweet temptation 

Cc: Wayne Scott 
Subject: [CnD] cracker jacks

Cracker Jacks


 1  cup   Peanuts -- warmed
   1  cup   Butter
   5  cups  Popped corn -- warm
   2  cups  Brown sugar -- packed
 1/2  cup   Light corn syrup
 1/2  teaspoon  Baking soda

Pop corn; keep warm in oven.  Warm nuts in pan.  In saucepan, melt butter; add 
brown sugar and syrup.  Cook till thick then add baking soda; stir.  Pour over 
warm ed popped corn and peanuts.  
Stir well.  Let cool and munch down.
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[CnD] ranch dressing

[Abby Vincent via Cookinginthedark]

I haven't found a bottled ranch dressing I like.  Most of them have too much
sugar.  Does anyone make it at home? If so, what spices do you use to make
the buttermilk taste less like buttermilk?

Abby

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Re: [CnD] Report on New Products

[Abby Vincent via Cookinginthedark]

If I get the knife glider, do I still need the ceramic y style slicer?
Abby

-Original Message-
From: Charis Austin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, August 14, 2016 4:55 PM
To: cookinginthedark@acbradio.org; 'Charles Rivard' 
Cc: Charis Austin 
Subject: Re: [CnD] Report on New Products

Hi,

This is on special until tomorrow. If you order now you save $2.00. I have not 
ordered this so only know what was in the message I received. 

*New Knife Glider

When is the last time you cut yourself prepping food? Every year millions of 
people cut themselves while preparing food in the kitchen no matter what their 
experience level. The Knife Glider shields your hands and reduces the danger of 
chopping, peeling, and slicing any type of food, hot or cold.
It safely removes foods stuck on the knife after chopping. Lastly, it helps 
safely transport food from the chopping board to your pot or pan. Easily pop on 
the Peeling Attachment and protect your hands while peeling potatoes, 
cucumbers, or carrots. The Meat Attachment allows you to hold hot meat without 
being burned. The Knife Glider makes it safer to prepare healthy food. People 
using The Knife Glider also prepare food faster. You will spend less time in 
the kitchen and more time doing the things you enjoy!
CUT: Use the Knife Glider?s Cutting Slit to cut any large food. Cut fruits, 
vegetables, or meat without the risk of cutting yourself. The Cutting Slitis 
perfect for anyhard-to-cut food. It is the perfect companion for the household 
cook.

CHOP: Chopping has never been so easy and safe. Now you can make sure your 
vegetables and fruits salads are chopped to perfection every time by keeping 
your food in place, all without chopping your finger!

PEEL: No more need to hold the cucumber with your hand to peel it.No more 
potatoes slipping while peeling them with the knife or peeler. Use the Peeling 
attachment and see how easy it is to do the job with the Knife Glider.

MEAT ATTACHMENT: Use the meat attachment to hold food in place as you cut 
without getting burned! Perfect for carving chicken, turkey, roast, and cutting 
hot meat fresh off the grill.

GLIDE: Never again have something stuck onyour knife and risk gliding it with 
your fingers.Glide your food off the knife safely! Cut that hard jicama or 
carrot and watchit fall into your board using the glide slit in the Knife 
Glider.

SCOOP / PUSH: Don?t dull your blade scraping your chopped food on your cutting 
board. Put your knife down and use The Knife Glider to easily scoop or push 
your chopped food from your cutting board to your pot or pan.

COLLAPSIBLE: The Knife Glider quickly collapses and stores with all of its 
attachments into one simple unit.

$19.99
Member Mice Price $17.99 - Save 10%
Item#: KNFGLD
Order The Knife Glider $17.99
https://www.blindmicemegamall.com/bmm/shop/Item_Detail?itemid=3053936

You will need to paste the link into your browser.


-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, August 14, 2016 7:26 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Report on New Products

I've never heard of a knife glider.  Now I'm curious.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: ellen telker via Cookinginthedark
Sent: Sunday, August 14, 2016 5:25 PM
To: cookinginthedark@acbradio.org
Cc: ellen telker
Subject: [CnD] Report on New Products

Just wanted to report on the latest things I bought from Blind Mice Mart.  I 
never had a good vegetable peeler so I never bothered to peel things, but 
tonight I tried my ceramic Y style vegetable peeler that I got last week from 
Blind Mice Mart.  I had a carrot with some of that hairy stuff on the outside 
so I thought I would see how the peeler worked and it was great. 
The peels were very thin so I didn't waste much.  Then I tried an old apple and 
that worked well too.  I had some store bought cole slaw which was okay but it 
was missing something. so I added the carrot and apples which made it 
delicious.  I forgot to mention that I tried my new pear apple corer and that 
worked wonderfully too.  Thank you Dale.  I also got the knife glider but I was 
not able to figure that out tonight.  I'll report when I do.
Ellen and Kelly
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Re: [CnD] Annoying

[Abby Vincent via Cookinginthedark]

The people on this list are resourceful enough to find and join a group that 
talks about blind people cooking.When we ask questions, we shouldn't have 
to be told to look it up ourselves.  Then what's the point!  There are some 
times when, for my taste, there are too many copied and untried recipes posted. 
 Apparently many enjoy reading them.  I won't leave the list, but I would like 
less bickering and more discussion of how blind people cook.
Abby

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 24, 2016 9:01 AM
To: cookinginthedark@acbradio.org
Cc: Sugar 
Subject: Re: [CnD] Annoying

Thank you Nicole
We do have resources, now if some just don't want to look thigs up then maybe 
they don't need the recipe Anyways, beautiful recipe Naima I do plan to use 
this recipe using the link that was just posted.
Smile and have a wonderful day
Sugar
 ‘I have loved the stars too fondly to be fearful of the night.

Sugar


-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 24, 2016 8:16 AM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Annoying

A blind person doesn't ever have to be without resources for directions on 
packaging. Checking the website of most companies will find this, but the 
following site has most things most people would want to make, including 
nutrition information, at least on the things I've checked there. Also note 
that different cake mixes require different things and have some things not 
common to all mixes, so it's good advice to refer the cook to the package (or 
website) for specifics.

But check this site out, it's very useful for blind and visually impaired folks 
who want to cook.
http://www.directionsforme.com/

-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 24, 2016 9:54 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Annoying

Now, I have a complaint.  I didn't think I would, but there you are: Any recipe 
that says tp prepare cake mix according to directions you cannot read is 
useless for blind people.  Either you include the directions in the recipe, or 
don't bother to contribute them at all.  This annoys me no end.
When blind people live alone and don't have sighted help around, you can't 
magic your eyes to read directions on cake mix boxes.



Marie



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Re: [CnD] Question: how do you cook and flip pancakes?

[Abby Vincent via Cookinginthedark]

I have a griddle and a pancake turner with a part that goes over the top and 
holds the pancake while you flip it.  I tried the turners with a lever that you 
push to make the pancake turn itself.  Doesn't always land where you want it 
to.  Unless you use the devices that cook both sides at once, you have to learn 
the wrist action that does the job.
Abby

-Original Message-
From: Parham Doustdar via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 23, 2016 10:32 AM
To: cookinginthedark@acbradio.org
Cc: Parham Doustdar 
Subject: Re: [CnD] Question: how do you cook and flip pancakes?

Hi,

Ah, makes sense.

My problem with flipping pancakes (if I don't go with the clamshell 
recommendation which you smartly pointed out) is that they keep sliding off my 
spatula -- I'm not sure if that's the right word. I'm talking about the wide, 
thin, and usually metal thing you use for flipping stuff. I would think using 
something like a fork to keep the pancake in place would help, but I'm not sure 
if the pancake would break since one side is still very soft.

How do you manage to do this? Am I getting it wrong or using the wrong 
equipment?

Thanks!


On 7/23/2016 9:40 PM, Nicole Massey via Cookinginthedark wrote:
> The name of the pan is a griddle. When making pancakes I go for "hot cake" 
> sized, around 2.5-3 inches in diameter, and I don't overfill the griddle so I 
> have room to turn them over without landing on another one of them. This 
> depends on your griddle -- if you have a larger one, like my two burner 
> Circulon model, you can do this with the six inch "pancake" size too. 
> Anything bigger than that, which are sometimes called "flapjacks" or griddle 
> cakes, will probably require pan flipping, and I don't know many blind folks 
> who want to try to flip pancakes by launching them into the air. Note that 
> these are much easier for us to do with a clamshell grill that has removable 
> plates and one of them is a set of flat plates -- in that case it's pretty 
> much like cooking a waffle -- pour the batter on the surface, close it, and 
> time it .
>
> -Original Message-
> From: Parham Doustdar via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, July 23, 2016 11:57 AM
> To: [cookinginthedark@acbradio.org] 
> Cc: Parham Doustdar 
> Subject: [CnD] Question: how do you cook and flip pancakes?
>
> Hi all,
>
> I’m curious to know how you make pancakes. I would really appreciate it if 
> you go more into the process of flipping it on the wide, flat pans made for 
> cooking pancakes.
>
> Thanks!
>
> ​
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>
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>

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Re: [CnD] An early morning request for Grilled cheese sandwich method

[Abby Vincent via Cookinginthedark]

If there's no butter on the outside, it isn't a grilled cheese sandwich.  I 
melt the butter in the pan because I usually don't remember to take the butter 
out of the refrigerator in advance so it'll be soft enough to spread.  Also the 
good cheese doesn't melt as well as the shrink wrapped slices or Velveeta or 
cheese wiz.
 Abby

-Original Message-
From: Kimber Gardner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, July 11, 2016 8:05 AM
To: cookinginthedark@acbradio.org
Cc: Kimber Gardner 
Subject: Re: [CnD] An early morning request for Grilled cheese sandwich method

I think grilled cheese turns out better if you butter the outside of the 
sandwich rather than the skillet. Also, I like to set a plate on top of the 
sandwich while it's cooking to help the cheese melt. I can usually tell by the 
sound of the sizzle if it's time to turn the sandwich.



On 7/11/16, Cindy Simpson via Cookinginthedark  
wrote:
> Hi listers,
> So I'm stuck with a bout of insomnia, and I'm wondering if a little 
> snack might help me get back to sleep again.  THe little snack I'm 
> favoring today is a grilled cheese sandwich.  But it has been years 
> and years since I've made one of these in the skillet and that is how I want 
> to make one today.
> Could someone give me a basic idea of how to do this? I know you melt 
> the butter, put your sandwich in, how long do you cook the sandwich on 
> each side?  I guess that's basically what I wanted to know was how 
> long to cook on each side.
>
> Thanks in advance you guys.
> Cindy Simpson
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--
Kimberly
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[CnD] grilled shrimp

[Abby Vincent via Cookinginthedark]

Has anyone tried to cook shrimp on your outdoor grill?  Crispy on the
outside, tender on the inside sounds great. How do you do itm, and with what
sauce, etc

 

Abby

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Re: [CnD] Potatoes

[Abby Vincent via Cookinginthedark]

I love trying different types of potatoes.  Russets are great for the classic 
baked potato and mashed potatoes. For potato salad, I like half red, half 
fingerling.  Yukon Golds are great for both baking and salads.  My potato salad 
has whatever kind of potatoes I have, boiled, sliced, and while hot, adding a 
bit of Italian dressing.  Peeling is optional.  When they are cool, toss with 
mayo.  Add chopped celery, black olives, and radishes.  We could have days of 
threads for mashed potatoes.  The secret is a potato ricer.  You squeeze the 
cooked potato through a cup with holes, along with slices of butter.  Then stir 
in salt and optional ingredients such as roasted garlic and pepper.
Abby
-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, June 11, 2016 1:18 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Potatoes

Hello.

 

Instead of boiling potatoes, I cook them in the slow cooker, then use the 
potatoes any way I want-I can slice them and fry them or oven-cook them 
further, or cut them for potato salad if I am using them.

I just put some red potatoes in, and they wil be done in three hours.  I am 
going to make some potato salad.  I am in the mood for some with some chicken, 
or perhaps, something else.

 

Marie

 

 

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Re: [CnD] cooking bacon

[Abby Vincent via Cookinginthedark]

I haven't found a way to duplicate the sizzling sound and crispness of frying 
bacon. If you're not good at turning and lifting the bacon with a fork, you 
risk a fire.   I use the microwave cooker.  It does get the fat out of the 
bacon and comes out meaty/chewy.

Abby

-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 6:37 AM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton 
Subject: Re: [CnD] cooking bacon

Juliette, I had to cringe as soon as I read that you used one of those thin 
aluminum pans. I’m so sorry you were hurt. One needs something sturdy for the 
bacon.

-Original Message-
From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, June 10, 2016 9:14 PM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] cooking bacon

Cooking Bacon: a cautionary tale
Many years ago I decided to fry bacon in my oven using one of those thin 
aluminum rectangular light pans with ridges to catch the fat. When I went to 
remove the pan it collapsed spilling the grease on my arms. I almost went to 
the emergency room for that one and of course, never cooked bacon in one of 
those pans again.

Juliette Silvers

- Original Message -
From: Sharon Howerton via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 06/10/2016 4:01 pm
Subject: Re: [CnD] cooking bacon

>
>
> Randy, my sister bakes hers in the oven and I've done the same. She said to 
> bake it at 400 for 20 minutes; to be honest, to me that wasn't long enough. I 
> have a pan with a drip tray so the grease falls to the bottom; it's a lot 
> easier than frying on the stove and better tasting, I think, than preparing 
> in the microwave. I'd say to just experiment with time depending on the 
> thickness of your bacon. Good luck.
> Sharon
>
> -Original Message-
> From: randy tijerina via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, June 10, 2016 3:27 PM
> To: cookinginthedark@acbradio.org
> Cc: randy tijerina
> Subject: [CnD] cooking bacon
>
> hi friends'''Randy here...'''what's the best way to cook bacon?
> to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like it 
> was on the stovedd_b, without all that fat'''how do you guys do it?
>
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Re: [CnD] peeling onions

[Abby Vincent via Cookinginthedark]

I also pull the skin off with my fingers.  I noticed that there is a new item 
on the megamall that is an ergonomic veggie peeler.  Anyone care to write a 
review?
Abby

-Original Message-
From: Susie Stageberg via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, May 29, 2016 3:20 PM
To: cookinginthedark@acbradio.org
Cc: Susie Stageberg 
Subject: Re: [CnD] peeling onions

Sorry to say, I just use my fingers. If you sprinkle salt in your hands, rub 
them together, then rinse them under running water, a lot of the onion smell 
will be banished. Ditto with fresh garlic.

Susie


-Original Message-
From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, May 29, 2016 5:16 PM
To: cookinginthedark@acbradio.org
Cc: Kimsan
Subject: [CnD] peeling onions

What do people use to peel onions? Is there any sort of automatic onion peeler 
that will do the trick?

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Re: [CnD] Carob RE: replacement for Hershey kiss for cookie recipe

[Abby Vincent via Cookinginthedark]

You can use white chocolate chips.  They're not chocolate.  They are mostly 
confectioners' sugar.
Abby

-Original Message-
From: Sharon via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, May 21, 2016 9:53 AM
To: cookinginthedark@acbradio.org
Cc: Sharon 
Subject: [CnD] Carob RE: replacement for Hershey kiss for cookie recipe

Do you know where to get it?


-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, May 21, 2016 12:44 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] replacement for Hershey kiss for cookie recipe

Are you allergic to carob? It's a common replacement for chocolate.

-Original Message-
From: Jessica Dail via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, May 21, 2016 10:13 AM
To: cookinginthedark@acbradio.org
Cc: Jessica Dail 
Subject: [CnD] replacement for Hershey kiss for cookie recipe

Hi,
I found a cookie recipe which calls for a hershey kiss. 
However: I'm allergic to chocolate. What could I replace the chocolate with? 
Thanks for any suggestions 


Sent from my iPhone
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[CnD] twice baked potatoes

[Abby Vincent via Cookinginthedark]

There used to be a frozen twice baked potato at my local grocery store, but
no more.  You bake the potatoes, cut them in half, then scoop out the
potato, leaving the skins.  Then mix the potato with additional ingredients,
put the mixture back in the skins, then bake again.So . what were those
magic ingredients?  Has anyone made these?  If so, what's your recipe? 

 

Thanks, Abby

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Re: [CnD] suggestions needed

[Abby Vincent via Cookinginthedark]

Potlucks are sometimes friendly competitions to see who brings the best dish.  
In this case, make your favorite  or best recipe.  For that many people, you 
may have to double the recipe.  I've had great success with corn corn, a recipe 
Dale sent to this list some time ago
.
  Original recipe yield: 10 - 12 servings
 
INGREDIENTS
  1 (15.25 ounce) can whole kernel corn
  1 (14.75 ounce) can cream-style corn
  1/2 cup sour cream
  1 cup butter or margarine, melted
  2 eggs
  1 (12 ounce) package corn muffin mix
 
  DIRECTIONS
  Preheat oven to 350 degrees F (175 degrees C).
  Combine the whole-kernel corn, cream-style corn, sour cream, melted butter 
  or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 
  9x13 inch baking pan.
  Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
 
  Servings Per Recipe: 11
-

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[CnD] tater tots

[Abby Vincent via Cookinginthedark]

A cooking talk show host recommends this.  Get some Orida brand potato
nuggets.  He says to fry them, but cooking according to [package directions
would probably work.  When they're hot, lightly toss with sweet and sour
sauce, then sprinkle toasted sesame seeds.If anyone has ever fried tater
tots, let me know how it went.

 

Abby

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[CnD] FW: C n D: Honey Cornbread Chicken Drumsticks

[Abby Vincent via Cookinginthedark]

I'm a cyber pack rat. I definitely want to try this

-Original Message-
From: helen [mailto:h...@sympatico.ca] 
Sent: Monday, July 21, 2008 6:40 PM
To: cooking-in-the-dark 
Subject: C n D: Honey Cornbread Chicken Drumsticks

Honey Cornbread Chicken Drumsticks

This delicious and simple recipe for chicken drumsticks coated in honey
butter, then cornbread stuffing mix, will be a real hit with kids.

Prep Time: 20 minutes

Cook Time: 55 minutes

Ingredients:

 3 lbs. chicken drumsticks
 3 Tbsp. honey
 2 Tbsp. butter, melted
 1-1/2 cups dried cornbread stuffing crumbs
 1 tsp. seasoned salt

Preparation:
Preheat oven to 350 degrees. Spray 13x9" glass baking dish with nonstick
cooking spray. Place chicken in dish.

In small bowl combine honey and butter. Spoon 3 Tbsp. of this mixture over
the chicken. Sprinkle cornbread stuffing and seasoned salt over chicken and
press lightly. Drizzle drumsticks with remaining butter and honey mixture.
Bake at
350 degrees for 50-60 minutes until juices run clear and chicken is
thoroughly cooked. 6 servings Helen Whitehead
email: and msn:
h...@sympatico.ca
Skype: honeybunny1958


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.

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Re: [CnD] Recipe needed

[Abby Vincent via Cookinginthedark]

It's too late for St. Patties Day 2016, but it's great any time.  I got the 
recipe  from Melinda Lee.  The cooking directions work for raw corned beef you 
get from the store.  Most of the corned beef in the stores is precooked.

 CORNED BEEF FROM SCRATCH
 Including: Cooking Prepared Corned Beef
 Here’s the scoop for making corned beef yourself. (It’s easy, but it must 
“cure” in the refrigerator for several days, so you’ll want to start soon.) This
version will surely taste better than the store-bought kind, but, unless you 
use the optional “salt peter” (see below) it won’t be that bright red color
that you find in the supermarket kind. You may adjust the seasonings (except 
for the proportion of salt, since that is essential to the “cure”) to suit
your personal taste preferences, although, if you’ve never made this before, I 
suggest you try the recipe as written, then make changes in future versions.


The most common cut of meat for corned beef is a boneless beef brisket, which 
is divided into two pieces, and sold two ways: the first or “flat” cut, and
the “point” cut which is fattier and tastier, as well as more tender. If you 
decide on the point cut, you may have to ask for it – these days the leanest
cuts are the ones most commonly displayed.  Eye roasts and round roasts are 
also corned - but the result is dryer and less tender, more like the flat-cut
brisket. These leaner meat cuts slice the most neatly, though - so take your 
choice.
 For a 4-6-pound beef brisket or other cut (as above)

1/2 cup, kosher (coarse-grain) salt 1 tablespoon, black peppercorns - coarsely 
cracked 1 tablespoon, brown sugar 3/4 tablespoon, ground allspice 1 tablespoon,
dried thyme 1/2 tablespoon, paprika 2 bay leaves - crumbled 3 cloves, garlic - 
minced optional (for red color): 1 tablespoon, sodium nitrite* - dissolved
in 1/2 cup, warm water. [*sold in pharmacies or order from butcher shops]

[Vegetables, as desired to serve with corned beef – see last paragraph]
 Mix kosher salt with all other seasonings (but not saltpeter) in a small bowl. 
Pierce the brisket several times on each side with a skewer or heavy fork.
(NOTE: this piercing step may be eliminated if meat is cured for 10-14 days, 
instead of 5-7 days, before rinsing and cooking.)

Rub both sides of meat evenly with salt/spice mixture. Place meat in heavy, 
2-gallon size plastic zipper-lock bag, squeezing out as much air as possible
before closing bag. [Pour over dissolved saltpeter in water, if using, before 
sealing bag.] Place bag with meat in a pan large enough to hold it, cover
with another pan of similar size, and weight the top pan with two bricks, or 
with two heavy cans from the pantry.

Refrigerate for 5-7 days, turning bag once each day.

When ready to cook, remove corned beef from bag, and rinse the meat thoroughly 
under cold running water, to remove excess salt, and large spice pieces.
 Place the rinsed corned beef in a large, heavy pot, adding cold water to cover 
the meat by one inch, and bring water to a boil, skimming off any scum
that rises to the surface. When water begins to boil, immediately lower the 
heat, and cover the pot, carefully checking frequently to be sure that the
water only simmers (and never boils - which will toughen the meat). Simmer for 
about 3 hours, or until a skewer, inserted in the thickest part of the meat,
slides out easily. [An instant read thermometer, inserted in the deepest part 
of the brisket at its center, will read 200-210 degrees, when the tough 
connective
tissue has entirely gelatinized.] Allow the meat to cool in its liquid for at 
least 20 minutes. Flavor and texture get better as time goes by - making
this a day in advance (refrigerate after cooling) works beautifully,

*COOK'S NOTE: If vegetables are to be added, remove the meat to a baking pan, 
ladle some broth over it, and cover the pan, keeping it warm in a very low
oven, while cooking vegetables in the remaining broth in the pot. Simmer 
carrots, potatoes, onions and other firm vegetables (cut into pieces, as 
desired)
for 10 minutes in the broth, then add cabbage (cut in wedges) and continue to 
simmer until all vegetables are tender (about another 10 minutes).  Slice
the corned beef and serve on a platter, surrounded with the vegetables.
images/bp

-Original Message-
From: GARY WILLIAMS via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, March 17, 2016 4:45 AM
To: cookinginthedark@acbradio.org
Cc: GARY WILLIAMS 
Subject: [CnD] Recipe needed

Hi,
I would love to have a good recipe for Corn Beef and Cabbage. Does anyone out 
there have one?
Thanks and Happy Saint Patti's day.
Nancy

Sent from my iPhone
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[CnD] Nuwave oven

[Abby Vincent via Cookinginthedark]

I got my Nuwave oven for Christmas.  I appreciate the accessibility and also
speed.  I've found that to cook things like waffles or chicken, for best
results you have to turn them.  How do you cook things like pizza that need
a hot and maybe crispy top and a crispy crust on the bottom?

Abby 

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Re: [CnD] anything reusable that works like nonstick foil?

[Abby Vincent via Cookinginthedark]

I have a silicone liner I use to line the pan when I bake veggies.  I haven't 
tried it for meat.  Nothing sticks so you can clean it easily for the next use.
Abby
-Original Message-
From: Helen Whitehead via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, March 05, 2016 12:23 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: Re: [CnD] anything reusable that works like nonstick foil?

I don't think we have this non stick foil here in Canada. Do any of you 
Canadians know anything about this product? I just use cooking spray on foil, 
and that seems to work for me.
I buy the alcan foil when it's on for 99 cents.
- Original Message -
From: "gail johnson via Cookinginthedark" 
To: 
Cc: "gail johnson" 
Sent: Saturday, March 05, 2016 3:05 PM
Subject: Re: [CnD] anything reusable that works like nonstick foil?


I like nonstick foil to protect my pans and to make clean-up easier.
I do wish however that I could find a product which can be used over after 
washing with soap and water.
Any ideas would be helpful.
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Re: [CnD] Costco's Bacon?

[Abby Vincent via Cookinginthedark]

You can buy cpooked bacon in regular markets, but I don't remember the brand.  
If you don't need it hot, you just put it right in your salad or sandwich.
Abby
-Original Message-
From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, February 29, 2016 8:05 PM
To: cookinginthedark@acbradio.org
Cc: Jan 
Subject: [CnD] Costco's Bacon?

It's also more expensive, isn't it? 

-Original Message-
From: janbrown via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 29, 2016 11:01 AM
To: cookinginthedark@acbradio.org
Cc: janbrown
Subject: Re: [CnD] Frying Bacon

i have cooked bacon in a pan, on the George foreman grill but probably out of 
laziness, finally settled on microwave bacon from Costco.
It is also about the most delicious bacon and takes around 40 seconds for 
several slices.
Because it is precooked, the grease is minimal and flavor maximal4

On Feb 28, 2016, at 8:16 PM, Victoria E Gilkerson via Cookinginthedark 
 wrote:



This may seem like a strange question, but do any of you have particular 
difficulty in frying bacon? 



Do you do it in the oven or in a skillet on the stove top?  If the latter, how 
do you handle the fact that often the bacon shrivvles up in the cooking 
process? 





Victoria E Gilkerson





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Re: [CnD] the bacon machine gun?? - Re: Frying Bacon

[Abby Vincent via Cookinginthedark]

If you use kosher bacon, you'll feel the Bern
Abby


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, February 29, 2016 5:02 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard <wee1s...@fidnet.com>
Subject: [CnD] the bacon machine gun?? - Re: Frying Bacon

I've never heard of this, but my first thought is to be careful with that bacon 
machine gun!  You might get trumped!!  I had to get rid of that awful pun, and 
you are the perfect target, strictly in jest.




If you think you're finished, you! really! are! finished!!
-Original Message-
From: Abby Vincent via Cookinginthedark
Sent: Monday, February 29, 2016 1:20 PM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: Re: [CnD] Frying Bacon

I love bacon.  Frying is the default method, but not recommended for a blind 
cook.  When you turn the bacon with a fork, it hast to land in the pan or you 
risk a fire.

I do mine using Dale's bacon cooker for microwaves or in my NuWave oven.

If you're not already sick of the Republicans, google Ted Cruz machine gun 
bacon.  It's a video.
I think you wrap the bacon around the barrel and shoot until it reaches the 
desired doneness.
Abby
-Original Message-
From: Susie Stageberg via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, February 28, 2016 8:53 PM
To: cookinginthedark@acbradio.org
Cc: Susie Stageberg <sstagebe...@gmail.com>
Subject: Re: [CnD] Frying Bacon

I either cook it in the microwave or on the broiler pan in the oven, if I'm 
doing a lot of it. It takes about half an hour in a 400-degree oven--check 
frequently--and about 30 to 45 seconds per slice in the microwave, depending on 
your microwave and how thick the bacon is sliced.

Susie



-Original Message-
From: Victoria E Gilkerson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, February 28, 2016 10:17 PM
To: cookinginthedark@acbradio.org
Cc: Victoria E Gilkerson
Subject: [CnD] Frying Bacon



This may seem like a strange question, but do any of you have particular 
difficulty in frying bacon?



Do you do it in the oven or in a skillet on the stove top?  If the latter, 
how do you handle the fact that often the bacon shrivvles up in the cooking 
process?





Victoria E Gilkerson





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Re: [CnD] Frying Bacon

[Abby Vincent via Cookinginthedark]

I love bacon.  Frying is the default method, but not recommended for a blind 
cook.  When you turn the bacon with a fork, it hast to land in the pan or you 
risk a fire.  

I do mine using Dale's bacon cooker for microwaves or in my NuWave oven.

If you're not already sick of the Republicans, google Ted Cruz machine gun 
bacon.  It's a video.
I think you wrap the bacon around the barrel and shoot until it reaches the 
desired doneness.
Abby
-Original Message-
From: Susie Stageberg via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, February 28, 2016 8:53 PM
To: cookinginthedark@acbradio.org
Cc: Susie Stageberg 
Subject: Re: [CnD] Frying Bacon

I either cook it in the microwave or on the broiler pan in the oven, if I'm 
doing a lot of it. It takes about half an hour in a 400-degree oven--check 
frequently--and about 30 to 45 seconds per slice in the microwave, depending on 
your microwave and how thick the bacon is sliced. 

Susie



-Original Message-
From: Victoria E Gilkerson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, February 28, 2016 10:17 PM
To: cookinginthedark@acbradio.org
Cc: Victoria E Gilkerson
Subject: [CnD] Frying Bacon

 

This may seem like a strange question, but do any of you have particular 
difficulty in frying bacon? 

 

Do you do it in the oven or in a skillet on the stove top?  If the latter, how 
do you handle the fact that often the bacon shrivvles up in the cooking 
process? 

 

 

Victoria E Gilkerson

 

 

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[CnD] donuts

[Abby Vincent via Cookinginthedark]

I'm enjoying one of my guilty pleasures, watching the Academy Awards.
Wolfgang Puk described what he's cooking for the governor's Ball.  One
delectable is donuts, fried, dipped in raspberry liquer, then ignited. Has
anyone ever fried donuts?  What equipment did you use? Is there a way to
cheat and bake donuts instead of frying them? 

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Re: [CnD] Meatloaf recipe

[Abby Vincent via Cookinginthedark]

There are lots of variations.  The first part is ground meat, could be beef, 
chicken, pork or a combination.  Then there's a filler.  I use seasoned bread 
crumbs, but stale bread crumbs, saltines will work.  Then there's ground up 
veggies.  I think onions are a must, but  carrots, parsley, celery, or peppers 
work.  Salt and a little pepper are fine for me, but things like sage or bay 
leaf are quite yummy.  Mix everything together and  form  a loaf.  There are 
pans for this purpose, but you really don't need one. Bake in a slow oven for 
about an hour.
Here's a recipe I got from Sustainable Works.  I made it for Christmas Eve a 
few years back for  my 
son's vegetarian girlfriend.It calls for Worcestershire sauce. 
There is a vegetarian version.  Lee & Perrin use anchovies.
The turnip-based gravy is fantastic.  You really can use the leftovers on 
anything from pasta to steamed veggies.

Festive Lentil and Nut Roast
w/Vegetarian Gravy
Serves 6-8
2/3 cup red lentils
1 cup hazelnuts
1 cup walnuts
1 large carrot
2 celery stalks
1 large onion
4 oz mushrooms
4 tbsp butter
2 tsp mild curry powder
2 tbsp tomato ketchup
2 tbsp Worcestershire sauce
1 egg, beaten
2 tsp salt
4 tbsp fresh parsley, chopped
2/3 cup water
1. soak the lentils for 1 hour in cold water then drain well. Grind the nuts in 
a food processor until quite fine but not too smooth. Set the nuts aside.
2. Chop the carrot, celery, onion and mushrooms into small chunks, then pass 
them through a food processor or blender until they are quite finely chopped.
3. Fry the vegetables gently in the butter for 5 minutes, then stir in the 
curry  powder and cook for a minute. Cool.
4. Meanwhile, mix the soaked lentils with the nuts, vegetables, ketchup, 
Worcestshire sauce, egg, parsley, and water.
5. Grease and line the base and sides of a long 2 lb loaf pan with waxed paper 
or a sheet of foil. Press the mixture firmly into the pan and smooth the 
surface. Preheat the oven to 375 degrees.
6. Bake for about 1 - 1-1/4 hours until just firm, covering the top with piece 
of foil if it starts to burn.
7. Allow the mixture to stand for about 15 minutes before you turn it out and 
peel off the paper. It will be fairly soft when cut as it is a moist loaf.
Vegetarian Gravy
1 large red onion, sliced
3 turnips, sliced
3 celery stalks, sliced
4 oz mushrooms, halved
2 whole garlic cloves
6 tbsp vegetable stock or water
3 tbsp soy sauce
good pinch of granulated sugar
salt and ground black pepper
1. Cook the vegetables and garlic on a moderately high heat with oil in a large 
saucepan, stirring occasionally until nicely browned but not singed. This 
should  take about 15-20 minutes.
2. Add the stock or water and soy sauce and bring to a boil, then cover and 
simmer for another 20 mins.
3. Puree the vegetables, adding a little of the stock, and return them to the 
pan by rubbing the pulp through a sieve with the back of a wooden spoon.
4. Taste for seasoning and add the sugar. Freeze at least half of the gravy to 
use later and reheat the rest to serve with the Lentil and Nut Roast.

 


-Original Message-
From: Blaine Deutscher via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, February 16, 2016 2:34 PM
To: cookinginthedark@acbradio.org
Cc: Blaine Deutscher 
Subject: [CnD] Meatloaf recipe

Hi, just wondering if you want to send me some different variations on 
meatloaf. Want to make some tonight.

Sent from my iPhone
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[CnD] chicken and wild rice soup

[Abby Vincent via Cookinginthedark]

Progresso and some off brands offer a canned version of this soup.  I'd like
to make a spicier and chunkier soup at home.  What spices should I use?  Any
advice? Abby

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Re: [CnD] Fried egg sandwiches:

[Abby Vincent via Cookinginthedark]

I  turn my eggs over because I like the yoke side slightly crispy. I cook bacon 
separately and put it in the sandwich.
Abby

-Original Message-
From: brenda mueller via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, February 02, 2016 12:17 PM
To: Teresa Mullen ; cookinginthedark@acbradio.org; 
bren...@smart2.net
Subject: Re: [CnD] Fried egg sandwiches:

My yokes turn out solid.  I don't start timing until the lid is on and the 
sizzle starts.

Brenda Mueller


> - Original Message -
>From: Teresa Mullen To: "" 
,Brenda Mueller Date sent: Tue, 2 Feb 2016 13:28:37 -0500
>Subject: Re: [CnD] Fried egg sandwiches:

>I forgot to ask when you cook the eggs in this method, does it
really cook because I am not a big fan of the slimy egg stuff! 
LOL

>Teresa MullenSent from my iPhone

>> On Feb 2, 2016, at 10:18 AM, Brenda Mueller via Cookinginthedark
 wrote:

>> I make fried egg sandwiches all the time.

>> Place two slices of bread side by side on a plate, and butter 
them.
>> Melt butter in a pan as you normally would for fried eggs, and 
crack two eggs into it.
>> Cover the pan with a lid, and cook on low for two minutes.

>> Put your eggs on the bread, and salt and pepper to taste.
>> Put your sandwich together.
>> No flipping is necessary because of the lid.  That's all there 
is to it.
>> Brenda Mueller


>> Sent from my iPhone
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Re: [CnD] cooking turkey?

[Abby Vincent via Cookinginthedark]

If you put the stuffing in the bird, to be safe, you need to cook the bird 
longer and to a higher temperature than if the stuffing is out of the bird.  
Both the turkey and the stuffing taste better with the in the bird method.  The 
turkey does get dry.  It helps if you brine the bird and use a fresh, high 
quality bird.  
Abby
-Original Message-
From: John Diakogeorgiou via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, November 24, 2015 12:25 PM
To: cookinginthedark@acbradio.org; Regina Marie 
Subject: Re: [CnD] cooking turkey?

For it to be safe it needs to be kept at least 135F.

On 11/24/15, Regina Marie via Cookinginthedark  
wrote:
> Again, it's personal preference. I use the veggies cooked in the bird 
> and it is wonderful.
>
> *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: Charles Rivard via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, November 24, 2015 10:15 AM
> To: cookinginthedark@acbradio.org; Susan Lumpkin
> Subject: Re: [CnD] cooking turkey?
>
> It won't taste as good if cooked separately.
>
> ---
> Be positive!  When it comes to being defeated, if you think you're 
> finished,
>
> you! really! are! finished!
> - Original Message -
> From: "Susan Lumpkin via Cookinginthedark" 
> 
> To: ; 
> Sent: Tuesday, November 24, 2015 10:24 AM
> Subject: Re: [CnD] cooking turkey?
>
>
>>I believe people usually suggest that the stuffing is cooked 
>>separately rather than inside the turkey.
>>
>> Susan
>>
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>>
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>> No virus found in this message.
>> Checked by AVG - www.avg.com
>> Version: 2015.0.6176 / Virus Database: 4460/11058 - Release Date:
>> 11/24/15
>>
>
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Re: [CnD] Spanish Rice

[Abby Vincent via Cookinginthedark]

This is very much like the meatless meal my mother made during world War II.  I 
loved the crackling noise the water made when she poured it in the pot.  She 
added peanuts for protein.
Abby

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, November 23, 2015 7:58 AM
To: cookinginthedark@acbradio.org; 'wally gramza' 
Subject: [CnD] Spanish Rice

SPANISH RICE

1/4-1/2 cup vegetable oil
1-2 cup long grain rice
1/4-1/2 teaspoon salt
1-2 tomatoes, diced
1/2-1 small onion, diced
3-6 cloves garlic, minced
1-2 teaspoons cumin
2-4 tablespoons tomato paste
2-4 cup water, boiled


In a medium saucepan, over medium heat, fry rice in oil until slightly golden, 
about 3-5 minutes.
Add salt, cumin, onion and garlic and sauté 1 minute. Add tomato, tomato paste 
and boiling water. This should boil almost immediately; turn down heat to low, 
cover and cook for about 20 mins, or until water has evaporated.

Serve.



Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: wally gramza via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, November 23, 2015 7:23 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] spanish rice recipe please

Good morning list members,
Do any of you Ladies And Gentlemen have a spanish rice recipe?
Thank you so much
Wally Gramza
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[CnD] sweet potatoes

[Abby Vincent via Cookinginthedark]

I have a Thanksgiving request .sweet potatoes sweetened with brown sugar and
mini marshmallows.  Is the liquor you use brandty or sherry? When do you add
the mini marshmallows?  Turns out I can cheat and use the Trader Joes maple
baked sweet potatoes and add nuts, liquor and marshmallows.

Abby

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Re: [CnD] question about a chicken and rice recipe

[Abby Vincent via Cookinginthedark]

I made this recipe with everything but the rice in the crockpot.  I cooked the 
rice separately the usual way.

Abby

-Original Message-
From: Holly Anderson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, November 11, 2015 5:33 PM
To: cookinginthedark@acbradio.org; Will Henderson 
Subject: Re: [CnD] question about a chicken and rice recipe

Hi, is there a way to cook this recipe where it won’t turn to glue. Can I adapt 
it from the crockpot? It doesn’t have to be a crockpot recipe.
thanks.
Holly
> On Nov 11, 2015, at 6:40 PM, Will Henderson via Cookinginthedark 
>  wrote:
>
> Hello.
> I'm glad someone brought this up.
> Does anyone have a recipe that's a crockpot recipe where the rice won't turn 
> to glue?  I'm not sure what to do about that any more.
> Thanks.
>
>
> -Original Message-
> From: Susie Stageberg via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, November 10, 2015 2:47 PM
> To: cookinginthedark@acbradio.org; 'Nicole Massey'
> Subject: Re: [CnD] question about a chicken and rice recipe
>
> This is a crocked version of a classic, butter and salt-rich dish my mother 
> used to make, wherein you put the raw rice on the bottom of the pan, layer on 
> the chicken breasts, then top with cream of mushroom/cream of chicken soup 
> plus Lipton onion soup; melted butter over all. It bakes all afternoon at a 
> low temp. The rice is never satisfactory in this traditional version, so this 
> one might be worth a try. I'd worry about the rice turning into glue.
>
> Susie
>
>
>
> -Original Message-
> From: Nicole Massey via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, November 10, 2015 4:42 PM
> To: cookinginthedark@acbradio.org; 'Kimsan'
> Subject: Re: [CnD] question about a chicken and rice recipe
>
> Yes, the cooking time is long enough to cook the brown rice. I also sometimes 
> use barley instead of rice, or a mixture of grains.
>
>> -Original Message-
>> From: Kimsan via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, November 10, 2015 4:13 PM
>> To: cookinginthedark@acbradio.org; 'Holly Anderson'
>> Subject: Re: [CnD] question about a chicken and rice recipe
>>
>> Here's my dumb question, you put the chicken in there uncooked?
>>
>> SuccessfulImpact.com
>>
>> www.Successfulimpact.com
>>
>>
>> -Original Message-
>> From: Holly Anderson via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, November 10, 2015 2:03 PM
>> To: cookinginthedark@acbradio.org
>> Subject: [CnD] question about a chicken and rice recipe
>>
>> Hi all.  I was looking through af older of saved recipes, mainly from
>> this list. looking for something interesting to try, and I found this
>> chicken and rice recipe.  I will paste it below, but I’m wondering if
>> I can substitute brown rice instead of long grain rice.  I’ve never
>> done anything before with rice, so sorry if this is a dumb question.
>>
>> Here’s the recipe.  It’s a crockpot recipe.
>> 1 cn  cream of celery soup
>> 3 ea boneless, skinless chicken breast halves
>> 1 tb  dry onion soup mix
>> ½  c.  long-grain rice, uncooked
>> 1  c water
>> Combine the soup, water, and rice in a well greased crock pot. Stir
>> well.
>> Put the chicken breasts on top of the rice mixture. Sprinkle the
>> onion soup mix over the chicken breasts. Cover and cook on low 7 to 9 hours.
>> Variations: Add two cups of mixed frozen vegetables to the rice and
>> the rest of the onion soup mix before including the chicken.  Use
>> pork steaks instead of chicken. For a spicier dish use a dash of
>> Tabasco on the meat before the onion soup.
>> Source: CND List, Anna
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>>
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>
>
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>
>
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>
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>

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Re: [CnD] Looking for scalloped potatoes recipe

[Abby Vincent via Cookinginthedark]

Scalloped potatoes don't have cheese.  Potatoes au gratin do.  This recipe is 
great for sweet potatoes.  It would work for regular.  You can substitute other 
seasonings for the smoked Chile.  I don't think you need more than salt and 
pepper.

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, October 19, 2015 11:12 AM
To: cookinginthedark@acbradio.org; 'Lisa Belville' 
Subject: Re: [CnD] Looking for scalloped potatoes recipe

The crock pot ham and scalloped potatoes recipe from the original Crock Pot 
book uses a cream soup over the other stuff -- cream of onion, mushroom, 
celery, or chicken all work well.

> -Original Message-
> From: Lisa Belville via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, October 19, 2015 12:30 PM
> To: cookinginthedark@acbradio.org; Andrea Stone
> Subject: Re: [CnD] Looking for scalloped potatoes recipe
> 
> Could you maybe look up a flavorful cream sauce that doesn't use 
> cheese?
> Something with heavy cream or whole milk and a mix of spices?
> 
> I know that's not much help.  I've never seen a scalloped potatoes 
> recipe that doesn't have some kind of cheese, whether it's cheddar or 
> something more exotic, but I've seen plenty of white sauces that don't 
> use cheese as a basis for flavor.
> 
> Lisa
> 
> 
> 
> Lisa Belville
> lisa...@frontier.com
> missktlab1...@frontier.com
> 
> - Original Message -
> From: "Andrea Stone via Cookinginthedark"
> 
> To: 
> Sent: Sunday, October 18, 2015 5:05 PM
> Subject: [CnD] Looking for scalloped potatoes recipe
> 
> 
> > Hi everyone,
> > I was just wondering if anyone has a recipe for scalloped potatoes 
> > in
> a
> > creamy sauce, but one that isn't a creamy cheese sauce?
> > We usually just buy boxes of them from the store, like in the Betty 
> > Crocker brand and such. And the ones we buy always say they're in a
> creamy
> > sauce, but it never says it's a cheese sauce. I get sick if I eat
> cheese.
> > Every home made recipe I looked up all uses cheese. I'd like to find
> a
> > cheeseless one to try, if possible. Thank you for your help.
> > Andrea
> > ___
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Re: [CnD] Is macaroni being made smaller?

[Abby Vincent via Cookinginthedark]

This must be something that slipped by me while I got old.  I used to buy small 
mac for salads and bigger mac for mac & cheese.  
Abby

-Original Message-
From: reinhard stebner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, October 18, 2015 12:06 PM
To: cookinginthedark@acbradio.org; 'john mcconnell' 

Subject: Re: [CnD] Is macaroni being made smaller?

I have looked for bags of elbow pasta? You may need to go to a specialty store 
to find the larger sizes...

-Original Message-
From: john mcconnell via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, October 18, 2015 2:47 PM
To: cookinginthedark@acbradio.org; 'Charles Rivard' ; 
'Kathy Brandt' 
Subject: Re: [CnD] Is macaroni being made smaller?

Hello cooking in the dark family:
You might have to buy a bag, rather than a box, and ask someone in the store if 
all of the macaroni is the same size. May sound like a stup question, but it 
really is not.
Regards,

John and Carol McConnell


-Original Message-
From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, October 18, 2015 6:44 AM
To: cookinginthedark@acbradio.org; Kathy Brandt 
Subject: Re: [CnD] Is macaroni being made smaller?

I've also noticed this.  Also, I cannot find a variety of Kraft macaroni an 
cheese that uses big elbow macaroni.  It's very tiny.

---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
- Original Message -
From: "Kathy Brandt via Cookinginthedark" 
To: 
Sent: Sunday, October 18, 2015 4:35 AM
Subject: [CnD] Is macaroni being made smaller?


>
> I bought a box of elbow macaroni to make mac and cheese from scratch, 
> and was really surprised at how small the pasta was, as I remember it 
> being bigger.  Has anyone noticed this, or, is there a bigger version 
> of elbow macaroni that has a specific name that I should look for?  I 
> know, could use shells, but is there a bigger version of elbow macaroni out 
> there?
>
> Thanks.
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>
> -
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 2015.0.6172 / Virus Database: 4447/10841 - Release Date: 
> 10/18/15
> 

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Re: [CnD] drumsticks and ranch dressing

[Abby Vincent via Cookinginthedark]

I like thousand island dressing.  I put it under the skin
Before I bake it.
Abby
-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, August 14, 2015 6:43 PM
To: cookinginthedark@acbradio.org; Mary Sayegh sayegh.m...@gmail.com
Subject: Re: [CnD] drumsticks and ranch dressing

My reply was to a message that said that they bake it, not to a question that 
was asked.

---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
- Original Message -
From: Mary Sayegh via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; Mary Sayegh sayegh.m...@gmail.com
Sent: Friday, August 14, 2015 8:11 PM
Subject: Re: [CnD] drumsticks and ranch dressing


 Well, I have the right to ask my own questions as well. I don't 
 appreciate your smart reply.
 Thank you!

 Sent from my iPhone

 On Aug 14, 2015, at 6:48 PM, Mary Sayegh via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:

 How long should one bake chicken legs in the oven? I usually bake 
 mine at
 3:50 from 40 to 45 minutes. Is that accurate?

 Sent from my iPhone

 On Aug 14, 2015, at 5:13 PM, Charles Rivard via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:

 I know that I put the barbecue sauce over the chicken legs for about 
 the last 15 to 20 minutes of cooking, and I would think it would be 
 about the same.

 ---
 Be positive!  When it comes to being defeated, if you think you're 
 finished, you! really! are! finished!
 - Original Message - From: Kimsan via Cookinginthedark 
 cookinginthedark@acbradio.org
 To: Cookinginthedark@acbradio.org
 Sent: Friday, August 14, 2015 6:04 PM
 Subject: [CnD] drumsticks and ranch dressing


 I love baking drumbsticks.

 I have this buffalo chicken ranch dressing, I think it's called.

 I shouldn't put that on the chicken and bake it should I? or should 
 I put it on after the chicken is completed.

 I'm trying to figure how to change it up for dinner that I'm 
 thinking about cooking here in about an hour.







 Kimsan Song



 kimsans...@gmail.com



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 -
 No virus found in this message.
 Checked by AVG - www.avg.com
 Version: 2015.0.6086 / Virus Database: 4392/10437 - Release Date: 
 08/14/15

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 No virus found in this message.
 Checked by AVG - www.avg.com
 Version: 2015.0.6086 / Virus Database: 4392/10437 - Release Date: 08/14/15
 

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Re: [CnD] How To Make Perfect Bacon in the Oven

[Abby Vincent via Cookinginthedark]

Here's how to make even more perfect bacon.  The slightly lower temp is to get 
nice caramelization.
You need:
brown sugar
bacon
cayenne pepper

mix the cayenne with brown sugar.  For six slices of bacon, you'll need about 2 
tablespoons of brown sugar.  The amount of cayenne you use depends on how spicy 
you like it.  Start with a dash.
Rub each of six slices of thick bacon with brown sugar mixture.  Bake the bacon 
on a cookie sheet in a slow, around 325, oven for ten minutes, more if you like 
it crisp.  The oven method gives the sugar a good chance to caramelize.

Cool, remove from cookie sheet on towels to drain excess fat.




-Original Message-
From: Helen Whitehead via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 17, 2015 3:57 PM
To: cooking-in-the-dark
Subject: [CnD] How To Make Perfect Bacon in the Oven

How To Make Perfect Bacon in the Oven



 I think we can agree that crispy, smoky bacon is one of life's greatest 
pleasures. However, standing over a hot stove dodging sputtering bacon grease 
is not. Here is how we can have the best of both worlds: a hands-free, 
hassle-free method for cooking perfect bacon, all in the oven.


 I was a skeptic of oven-baked bacon at first. Give up cooking the long strips 
in my beloved cast iron skillet? Really? There's just something that feels so 
nostalgic and right about cooking bacon that way - tenderly flipping and 
monitoring the progress of every slice, though yes, while nursing the 
occasional oil-spatter burn. For a few quick slices, I still think a skillet is 
the way to go; but when cooking a pound or more of bacon for a big Saturday 
brunch or for a week of easy meal add-ins, I am a total oven-baked bacon 
convert.

 For one thing, it's just so easy. There's no flipping or monitoring involved. 
You just lay the bacon on a baking sheet, stick it in the oven, and set a 
timer. The strips of bacon bubble away in the oven (no splattering!) and 
gradually becomes the crispy, golden-hued, irresistible bacon we know and love.


 For another thing, there's the convenience of cooking an entire batch of bacon 
in one pan and all in one go. I find that a pound of medium-thick bacon fits on 
a single baking sheet. To cook even more (or if your bacon doesn't all fit on 
one sheet), you can cook two baking sheets at once.

 Bacon cooked in the oven definitely gets crispy, but I also find that it 
retains a bit of chewiness near the middle, especially when cooking thick-cut 
bacon. I love this, but if you love your bacon crispy through and through, then 
you might try baking it on top of a metal cooling rack set over the baking 
sheet. Lifting the bacon up lets it cook from all sides and get even crispier.


Line a baking sheet with foil and lay the bacon in a single layer without 
touching.
Bake the oven in a 400°F oven. Check halfway through - the bacon should be 
starting to render its fat and become golden on the edges.
Bake the bacon until golden and as crispy as you like it, 15 to 20 minutes.
Transfer the bacon to a paper-lined platter to drain.

How To Make Perfect Bacon in the Oven
What You Need

Ingredients
 1 to 2 pounds bacon

Equipment
 Aluminum foil
 1 to 2 baking sheets
 Tongs
 Paper towels
 Platter

Instructions
1. Preheat the oven to 400°F: Turn on the oven and preheat to 400°F. Place a 
rack in the lower third of the oven. If you're cooking multiple sheets of 
bacon, position a second rack in the top third of the oven.
2. Arrange the bacon on a baking sheet: Line a baking sheet with foil (this 
makes clean-up easier). Lay the bacon on the baking sheet in a single layer.
The bacon can be close together, but don't let it overlap or the bacon will 
stick during cooking. If necessary, use a second baking sheet.
3. Bake the bacon: Place the baking sheet of bacon in the oven and bake until 
the bacon is deep golden-brown and crispy, 15 to 20 minutes. Exact baking time 
will depend on the thickness of the bacon and how crispy you like it.
Begin checking around 12 minutes to monitor how quickly the bacon is cooking.
The bacon fat will sputter and bubble as the bacon cooks, but shouldn't 
splatter the way it does on the stove top. Pour off the bacon grease as needed 
so the bacon isn't totally submerged in grease.
4. Cool the bacon: Remove the bacon from the oven and use tongs to transfer it 
to a paper-lined platter to drain and finish crisping. Serve immediately.
You can also refrigerate leftover bacon for a week or freeze it for up to three 
months; warm the bacon in the microwave before serving.
5. Clean up: If you want to save the bacon grease, let it cool slightly, then 
pour it into a container and refrigerate. If you don't want to save the grease, 
let it solidify on the baking sheet, then crumple the foil around it and 
discard.

Recipe Notes
. Even Crispier Bacon: For even crispier bacon, set a metal cooling rack
over the foil-lined baking sheet and lay the raw bacon over the cooling
rack.

Re: [CnD] Frustrations in the kitchen sometimes, and Blueberries

[Abby Vincent via Cookinginthedark]

I know there's a rule about how long dropped food can stay on the floor, but I 
can't remember if it's five minutes or five seconds.  I usually look for the 
dropped food with my hands.  I noticed people who help me use a broom and dust 
pan.  That makes more sense for a blind person, except for the dust part.
Happy blueberry hunting,
Abby



-Original Message-
From: Debbra Piening via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, May 02, 2015 7:18 AM
To: cookinginthedark@acbradio.org; 'ellen telker'; 'Charles Rivard'
Subject: Re: [CnD] Frustrations in the kitchen sometimes, and Blueberries

Knowing how much I love blueberries, if any of them drop, I'm apt to wash them 
off and eat them.  I'm also a great one for scattering coffee beans--crunch!


Deb


-Original Message-
From: ellen telker via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, May 02, 2015 9:03 AM
To: cookinginthedark@acbradio.org; Charles Rivard
Subject: Re: [CnD] Frustrations in the kitchen sometimes

I'm really surprised that when this topic was discussed a while back, nobody 
mentioned my biggest problem.  That is dropping and/or knocking things over.
I always try to put the lids back on things when they are not actually in use, 
but I do fear knocking the thing over while I'm reaching for the lid to put 
back on.  Fortunately, I am not a coffee drinker so I do not knock mugs over 
unless they are my reader's when I'm reaching to hand her something.
Sighted people have this problem to some extent too, because my reader says 
that from actual experience the worst things to drop are blueberries.  Isn't it 
fun to think you have them all, and then later when you've forgotten all about 
them, you step on one so you have a blue spot on the floor and your footwear.  
Cherry tomatoes and grapes are second and third in line.  And have you had the 
pleasure of trying to clean up spilled salad dressing or oil?  What brings this 
up is that this morning I knocked over my container of pistachios while I was 
nibbling on a few.  Well, first I had to put my guide dog in her crate, and my 
pet dog outside because my guide dog is a lab so she thinks vacuum cleaner is 
in her job description.  Then I crawled around for about 15 minutes picking up 
pistachios.  I actually did very well because when the dogs were allowed back, 
I only heard about 8 or 9 crunches.
I hope this gives you all a good laugh because I really don't think I am the 
only one who has this problem so I think you can sympathize and maybe elaborate 
on the subject.  And I might as well ask a question.  If something like a 
blueberry, pistachio or tomato falls on the floor but has not been squashed, do 
you throw it out or do you wash it of and use it?
Ellen and the animals who like living here because sometimes they get 
unexpected snacks
- Original Message -
From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; Dale cookinginthed...@att.net
Sent: Friday, January 30, 2015 10:28 PM
Subject: Re: [CnD] Frustrations in the kitchen sometimes


I really got to razz my sighted Mom once when she put liquid smoke into
a double batch of oatmeal raisin cookies instead of vanilla.  Let's
just say that they certainly had a unique flavor??

 ---
 Be positive!  When it comes to being defeated, if you think you're
 finished, you! really! are! finished!
 - Original Message -
 From: Dale via Cookinginthedark cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org; Jeri Milton
 jerimil...@gmail.com
 Sent: Friday, January 30, 2015 1:12 PM
 Subject: Re: [CnD] Frustrations in the kitchen sometimes


 Losing something you just had in your hand a second ago will drive
 you crazy!
 Where did I put it? I have asked myself a million times it seems.

 It especially gets on my nerves when we have to stop recording a
 Cooking in the Dark show so I can find what I just had  in my hand...

 To help me keep my blood pressure down, I have tried to teach myself
 to put things back where they go after I have used them
 I am still trying to teach myself this.
 Getting better but I did lose the hot sauce today...

 I have taught myself to lean my cooking utensil, spoon, spatula,
 tongs, etc, in the sink...
 actually I lean them in the front left and corner of my sink.
 That way when I need to grab the utensil, I always know where they are...
 Keep on trucking Jerry!
 Heck, once when I was making a meat loaf, I accidentally added a
 package of vanilla pudding...I thought it was my bag of onion and
 mushroom soup mix...
 Anyway, that meat loaf was sweet and it was orange! I did not figure
 out why it was that way until after dinner...my wife still won't let
 me live that one down ! (grin) Dale Campbell
 Owner- Cooking In The Dark List
 Cooking In The Dark Home Cook


Hi all.
So sometimes when Im cooking, I forget where I set things down like
the garlic or a bottle of sauce. The 

Re: [CnD] Directions to food boxes like macaroni and cheese and stuff.

[Abby Vincent via Cookinginthedark]

If you have an iPhone, there's an ap called digit eyes.  It locates the bar 
code on the package, then looks it up and reads the name of the product, 
cooking directions, nutrition facts and other info printed on the box.
Abby

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, April 26, 2015 12:31 PM
To: cookinginthedark@acbradio.org; 'Teresa Mullen'
Subject: Re: [CnD] Directions to food boxes like macaroni and cheese and stuff.

directionsforme.org 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, April 26, 2015 12:38 PM
To: [cookinginthedark@acbradio.org]
Subject: [CnD] Directions to food boxes like macaroni and cheese and stuff.

Hello everyone I hope I don't step out of bounds here. But is there any 
websites I know there are some, but I forgot the websites for directions to for 
example like kraft macaroni and cheese or they'll Vida and cheese that's just 
an example but things like for Betty Crocker cakes and rice products? I greatly 
appreciate your help and again I hope I'm not stepping on toes here.

Teresa MullenSent from my iPhone
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Re: [CnD] guacamole recipe wanted

[Abby Vincent via Cookinginthedark]

I use this a lot.

Two avocados, smashed, either smooth or with a few lumps
Lemon juice to keep the avocados from turning broqwn
One small can diced green chilis
One small onion, chopped small
One tomato, chopped
Salt and pepper if you like
Mix all ingredients together



-Original Message-
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, April 23, 2015 5:11 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] guacamole recipe wanted

Could someone please post a recipe for guacamole?  Thanks so much.  Mike

Exercise Daily
Walk with God

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[CnD] getting things level

[Abby Vincent via Cookinginthedark]

I made the tamale pie.  It was great, but there are two problems.

 

[I thought the cornbread mix, filling and more cornbread mix were level in
the baking pan.  

They weren't.  What's the cooking in the dark way of accomplishing this?

 

Also the Jiffy mix called for makes the cornbread too sweet for me.  A
friend told me that the I Hate to 

Cook cookbook has a recipe that uses cornmeal and is made all in one pot.
Anyone have this recipe or another one that does the same thing.

Abby

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[CnD] fresh strawberry pie

[Abby Vincent via Cookinginthedark]

Spring has sprung here in Southern California and so have lots of
strawberries.  You can buy fresh strawberry pie, but it would be nice to
make my own.  

In past springs there have been mixes for that purpose strategically placed
next to the strawberries in the grocery stores.  This year, not so much.
Has anyone made the glaze at home?  I assume you prepare it, cover whole
fresh berries in a baked crust.

Abby

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[CnD] lamb and sweet potatoes

[Abby Vincent via Cookinginthedark]

I got some frozen Indian food at Whole Foods.  One of the dishes  was lamb
and sweet potatoes done like a stew.  There are subtle spices, but the box
doesn't say what they are.

 

Can anyone come up with a recipe that might come close?  The side dish was
couscous.

Abby

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Re: [CnD] the color in cooking - Re: Golden brown.

[Abby Vincent via Cookinginthedark]

You don't.  I depend a lot on timing.  If the recipe says 20 minutes per pound, 
that's how long I cook it ... at the suggested temp.  Things like starting 
temperature, size of what you're cooking have to be the same.  If a chicken is 
cooked that way, it will be golden brown when it's done.
Abby


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, March 25, 2015 9:31 AM
To: cookinginthedark@acbradio.org; Nancy Martin
Subject: [CnD] the color in cooking - Re: Golden brown.

You are supposed to bake scallops until they are opaque.  Um, OK?  How would I 
know?  They always look the same to me.  I'm extremely color blind. 
(ornery grin).  Actually, this brings up a thought:  When sighted people who 
are color blind cook, how do they know these things?  I'll bet the recipe 
writers never give that a thought.

---
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; john mcconnell 
djmcconnell4...@comcast.net
Sent: Wednesday, March 25, 2015 9:12 AM
Subject: Re: [CnD] Golden brown.


 Hello,
 How about the ones that say cook meat until no pink remains? Good 
 thing our coping skills are better than whoever writes the books.
 - Original Message -
 From: john mcconnell via Cookinginthedark 
 cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org
 Sent: Tuesday, March 24, 2015 8:51 PM
 Subject: [CnD] Golden brown.


 Hello:

 In some of the recipes, the phrase: until golden brown is used.

 How does a totally blind person, or persons know what that is.

 Thanks.



 Carol McConnell



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[CnD] goose eggs

[Abby Vincent via Cookinginthedark]

My local farmers market sells goose eggs.  I'm coloring conventional eggs
for a kids Easter egg hunt.  A huge colored egg would be quite a find.  Has
anyone tried boiling one, coloring it and eating it later?  The guy who
sells them doesn't do Easter.

Abby

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Re: [CnD] orzo

[Abby Vincent via Cookinginthedark]

Couscous has a finer texture and more delicate flavor than rice.  The grains, 
so to speak, are smaller than rice grains.  
Abby
-Original Message-
From: John Diakogeorgiou via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, March 23, 2015 6:07 PM
To: [cookinginthedark@acbradio.org]; Nancy Martin
Subject: Re: [CnD] orzo

I'm not sure how to describe it. It's very small.

John Diakogeorgiou

 On Mar 23, 2015, at 3:22 PM, Nancy Martin via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Hi,
 Does cous cous have a texture like rice? As you can tell, my knowledge would 
 last a nano second.
 
 - Original Message - From: Nicole Massey via 
 Cookinginthedark cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org; 'Abby Vincent' 
 aevinc...@ca.rr.com
 Sent: Sunday, March 22, 2015 4:19 PM
 Subject: Re: [CnD] orzo
 
 
 Cous cous might be a bit too fine. Orzo is larger, around the size of a 
 sunflower seed. Treat it like any other smallish pasta.
 
 -Original Message-
 From: Abby Vincent via Cookinginthedark 
 [mailto:cookinginthedark@acbradio.org]
 Sent: Sunday, March 22, 2015 4:15 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] orzo
 
 I have a recipe for a salad calling for orzo, peas, asparagus, and 
 lemon juice for dressing.  I'm not familiar with orzo?  I do have 
 couscous.  Would that work?
 
 Abby
 
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[CnD] orzo

[Abby Vincent via Cookinginthedark]

I have a recipe for a salad calling for orzo, peas, asparagus, and lemon
juice for dressing.  I'm not familiar with orzo?  I do have couscous.  Would
that work?

Abby 

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Re: [CnD] boneless porkchops and recipie requests

[Abby Vincent via Cookinginthedark]

I bake my chops at 350 for 45 minutes or four hours in a crockpot along with 
either drained sauerkraut or golden mushroom soup.  You can bake or saute them. 
  They are usually dry, so the extra sauce helps.

Abby
-Original Message-
From: John Diakogeorgiou via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, March 05, 2015 5:13 PM
To: [cookinginthedark@acbradio.org]; Kimsan Song
Subject: Re: [CnD] boneless porkchops and recipie requests

Sorry if to late! You can put any spices you want. Garlic would go well as 
well. You may want to cut the time to 45 minutes.

John Diakogeorgiou

 On Mar 5, 2015, at 4:41 PM, Kimsan Song via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 I have boneless porkchops, yes, sorry that isn't all that descriptive, 
 but my main reason for writing is to ask for boneless porkchop 
 recipies and the other request is concerning bbq porkchops.
 I want to make that for dinner tonight, so is it as simple as pooring 
 bbq sauce on the chops and put them in the oven on 350 for an hour? Me 
 and my kids like seasonings like lemon pepper so can I incorporate 
 that with the bbq chops?  Any suggestions so I can make a yummy dinner 
 tonight will be appreciated deeply.
 Thank you and I love this list, but I don't read the emails that much 
 because it makes me hungry!
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Re: [CnD] a curiosity

[Abby Vincent via Cookinginthedark]

If I lived in Buffalo, I'd eat anything that warmed my belly.  I do know mac  
cheese comes in several forms you can take to the office and nuke for lunch.
Abby

-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, March 04, 2015 10:55 AM
To: cooking in the dark list
Subject: [CnD] a curiosity

A neighbor found something at Wal-Mart that I have never heard of.  He thought 
I might like to give it a try, so he bought me a box of it.  It is a frozen box 
of Buffalo style macaroni and cheese  The directions say to just leave the 
foil on, do not puncture, and put it into a preheated 375 degree oven for 45 
minutes.  Anyone heard of Buffalo style macaroni and cheese?  This might just 
fit the bill for tonight's dinner, because it's going to be snowing and 
sleeting, with the temperature down near freezing and a 35 mile per hour wind.  
Thanks.

---
Be positive!  When it comes to being defeated, if you think you're finished, 
you! really! are! finished!
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Re: [CnD] Asking for recipe for oven roast Brussel sprouts

[Abby Vincent via Cookinginthedark]

I love oven roasted Brussels sprouts.  The idea is to roast them long enough to 
get them  caramelized ... between heated and burned.  I coat them either with 
olive oil or maple syrup and sprinkle with salt and pepper.  The oven should be 
around 400.  I haven't mastered how long it takes.  If you start with frozen 
sprouts, it takes longer.

When they're done, try dipping them in aioli

Abby



-Original Message-
From: Becky McCullough via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, March 03, 2015 1:32 PM
To: cookinginthedark@acbradio.org; Donald
Subject: Re: [CnD] Asking for recipe for oven roast brussel sprouts

I was wondering that too.
I think they'd be good in the oven. Baked that is.
Becky
- Original Message - 
From: Donald via Cookinginthedark cookinginthedark@acbradio.org
To: cooking dark cookinginthedark@acbradio.org
Sent: Tuesday, March 03, 2015 2:46 PM
Subject: [CnD] Asking for recipe for oven roast brussel sprouts


 Hello,
 I have found a few recipes but wondered if anyone had a favourite yet 
 simple
 orasting recipe for brussel sprouts.  I have a bag of frozen ones and want
 to use them other than boiling them.
 Thanks.  Donald
 PS/ Hi Helen, how is the cooking group going?

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Re: [CnD] question about aioli

[Abby Vincent via Cookinginthedark]

It’s something like garlic mayonnaise.
Abby

-Original Message-
From: Becky McCullough [mailto:misscof...@neb.rr.com]
Sent: Tuesday, March 03, 2015 9:22 PM
To: cookinginthedark@acbradio.org; Abby Vincent
Subject: Re: [CnD] question about aioli

What is Aioli?
Becky
- Original Message -
From: Abby Vincent via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; 'Nancy Martin' nm72...@gmail.com
Sent: Tuesday, March 03, 2015 8:54 PM
Subject: Re: [CnD] question about aioli


 It depends on who makes it.  If you don't taste the garlic, it isn't
 aioli. Looks like it also depends on who spells it.
 Abby
 Abby

 -Original Message-
 From: Nancy Martin via Cookinginthedark
 [mailto:cookinginthedark@acbradio.org]
 Sent: Tuesday, March 03, 2015 4:37 PM
 To: cookinginthedark@acbradio.org; blindrecipeexcha...@yahoogroups.com
 Subject: [CnD] question about aioli

 Hi,
 Looked up the word since I didn't remember. So, how strong is the garlic
 in the aioli?
 Thanks,
 Nancy

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Re: [CnD] question about aioli

[Abby Vincent via Cookinginthedark]

It depends on who makes it.  If you don't taste the garlic, it isn't aioli. 
Looks like it also depends on who spells it.
Abby
Abby

-Original Message-
From: Nancy Martin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, March 03, 2015 4:37 PM
To: cookinginthedark@acbradio.org; blindrecipeexcha...@yahoogroups.com
Subject: [CnD] question about aioli

Hi,
Looked up the word since I didn't remember. So, how strong is the garlic in the 
aioli?
Thanks,
Nancy 

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Re: [CnD] Baked apples?

[Abby Vincent via Cookinginthedark]

Weight Watchers says to core the apple and fill the whole with the diet soda of 
your choice.   Bake at 350 for about a half hour.  It depends on the size of 
the apple and how soft you want it.  Much of the soda gets absorbed into the 
apple, so it doesn't matter if you lose some when you take the apple off of the 
pan.
Abby

-Original Message-
From: brenda mueller via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, February 16, 2015 7:55 PM
To: cooking in the dark
Subject: [CnD] Baked apples?

Years ago I was somewhere that served baked apples.  I suppose if I were to try 
it, I'd cut an opening in the center of the apple that wouldn't go all the way 
through and add some sugar, no make that brown sugar, a touch of cinnamon, 
maybe, and perhaps just a touch of butter.  That's just a notion, though.  I'm 
not sure how long one would bake it.  A baked apple would make a good breakfast 
or maybe even a dessert, I should think.

Does anyone bake apples? If so, how do you do yours?
Brenda Mueller


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Re: [CnD] Looking for large casserole

[Abby Vincent via Cookinginthedark]

This is too big for my toaster oven, and bigger than I usually need.  I'll look 
for a smaller one.
Abby

-Original Message-
From: Becky McCullough via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, February 15, 2015 1:30 PM
To: cookinginthedark@acbradio.org; Nancy Martin
Subject: Re: [CnD] Looking for large casserole

Can you use it in a conventional oven too?
Becky
- Original Message - 
From: Nancy Martin via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; Linda Yacks lya...@frontier.com
Sent: Sunday, February 15, 2015 1:10 PM
Subject: Re: [CnD] Looking for large casserole


 The following is what came from a google search.
 hth,
 Nancy

 Non-Stick Pro 6 qt Covered Casserole - Cookware - OXO
  The clear, tempered glass lids make it easy to check the progress of 
 your dish ...
  The Non-Stick Pro Cookware line is dishwasher safe for quick and easy 
 cleanup.
  The 6 Quart Covered Casserole Pot is great for pastas, vegetables, 
 sauces and ...
  www.oxo.com/p-1433-non-stick-pro-6-qt-covered-casserole.aspx

 - Original Message - 
 From: Linda Yacks via Cookinginthedark cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org
 Sent: Sunday, February 15, 2015 12:40 PM
 Subject: [CnD] Looking for large casserole


 Hi All,



 I need a microwave safe 6 qt casserole with cover. Does anyone know where 
 I
 can get such an animal?  I used to have a dish called a simmer-cooker 
 from
 Anchor Hocking. I have a really good recipe that requires a large 
 casserole
 or it boils all over the microwave.  Help! Thanks, Linda

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Re: [CnD] Trying Again re zesting oranges and Lemons!

[Abby Vincent via Cookinginthedark]

You can use a grater or potato peeler.  However, there is a tool made for that 
purpose.  There are small blades on one end of a tool that you hold like a 
potato peeler.  When you slide it over the orange or lemon, it makes thin 
strips of peel.
Abby

-Original Message-
From: Nancy Martin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, February 12, 2015 1:40 PM
To: cookinginthedark@acbradio.org; Sandy
Subject: Re: [CnD] Trying Again re zesting oranges and Lemons!

That's my understanding. I have a handheld grater and it has some holes that 
will grate more coarsely such as cheese. It also contains some smaller holes 
for grating carrots, zesting, etc. It's easy to tell the two sets apart. I'm 
sorry if I'm not making sense.
Nancy
- Original Message -
From: Sandy via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; 'Parham Doustdar' 
parha...@gmail.com
Sent: Thursday, February 12, 2015 7:04 AM
Subject: [CnD] Trying Again re zesting oranges and Lemons!


I would like to know how you zest lemons and oranges? do you just run a  
grater on the outside of the lemon or orange peel, or what? thanks.


 Fear is just excitement in need of an attitude adjustment!
 -Original Message-
 From: Parham Doustdar via Cookinginthedark 
 [mailto:cookinginthedark@acbradio.org]
 Sent: Thursday, February 12, 2015 5:32 AM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Off topic: is there a list for independent living skills?

 Hi all,

 I live in Iran, where unfortunately, we don't really have good blind 
 roll models who I could ask about living skills. I was wondering if 
 there's a list for independent living skills, just like what this list 
 is for cooking.

 Thanks!
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Re: [CnD] Frustrations in the kitchen sometimes

[Abby Vincent via Cookinginthedark]

Ah, yes.  Distractions, disorganization are the biggest things  that keep me
from cooking anything other than microwavable Trader Joe's frozen dimmers.
It is beyond my frustration tolerance to be making linguini with clam sauce
and I can't find the damn garlic.  

Sometimes when I get home from grocery shopping, my driver finds all the
spices and utensils and puts them on the counter with the food.  A big tray
is a great idea.  I would have to remember to put things on it after I use
them.  
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sandy via Cookinginthedark
Sent: Friday, January 30, 2015 2:53 PM
To: cookinginthedark@acbradio.org; 'John Kolwick'
Subject: Re: [CnD] Frustrations in the kitchen sometimes

Great suggestion. 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of John Kolwick via Cookinginthedark
Sent: Friday, January 30, 2015 1:02 PM
To: cookinginthedark@acbradio.org; Jeri Milton
Subject: Re: [CnD] Frustrations in the kitchen sometimes

Yes,  you also might try getting one of those trays you see in fast food
restaurants to carry your food on.  Place your cooking things on it or  your
entire meal prep.

-Original Message-
From: Jeri Milton via Cookinginthedark
Sent: Friday, January 30, 2015 1:48 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Frustrations in the kitchen sometimes

Hi all.
So sometimes when Im cooking, I forget where I set things down like the
garlic or a bottle of sauce. The other day I was frying some corn taco
shells and kept losing the tongs. Sometimes...or most of the time the kids
will need me for something and I get distracted. Does this happen to any of
you?

Jeri


Sent from jeri's iPhone
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Re: [CnD] egg plant

[Abby Vincent via Cookinginthedark]

I like it with tomato sauce and Parmesan or in baba gniche.  I'm hoping
someone will tell me the best way to peel it.
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Mike and Jenna via Cookinginthedark
Sent: Saturday, January 24, 2015 12:25 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] egg plant

hi,

 

I a looking for different recipes using egg plant. Thanksfor anything
submited.

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Re: [CnD] spaghetti questions

[Abby Vincent via Cookinginthedark]

There are many good prepared spaghetti sauces around.  I love Newman's Own 
marinara.  Some are even chunky and great with no other additions.  I usually 
add browned hamburger meat or mushrooms. My mother used Campbell's tomato soup 
and added a bit of garlic.  These sauces are all precooked.  All you need to do 
is heat them before you pour them over your already cooked spaghetti.  You can 
do this over low heat in a pot or in a microwave.  In both methods stir to heat 
evenly and avoid sticking.  The time this takes depends on how much sauce you 
are using.  
By the time Tomato season rolls around, you'll have this down.  Then you can 
make your sauce from scratch.
Abby
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Paula and James Muysenberg via Cookinginthedark
Sent: Thursday, January 22, 2015 7:43 AM
To: cookinginthedark@acbradio.org; Nicole Massey
Subject: Re: [CnD] spaghetti questions

Hi, all,

 My name is Paula. I just joined yesterday, and am looking forward to 
learning from everyone. I've already gleaned some great tips on cooking 
spaghetti from y'all, even though I've been preparing it for years.

 I want to mention to Leslie, that if you have difficulty cutting up cooked 
spaghetti, as I do, you can break up the pasta before you cook it. I get a few 
spaghetti noodles in my hands, hold them over a bowl or plate, and break them 
into two or three pieces. You can do this while your water is heating. It 
doesn't take long, even if you're making a lot of pasta, because you can break 
up severl at once.

Paula

On 1/22/2015 9:09 AM, Nicole Massey via Cookinginthedark wrote:
 I was told by the ex-boyfriend of a friend of mine, who was wrong in just 
 about everything else, that to measure spaghetti in terms of number of people 
 you grab a bunch of spaghetti  in your dominant hand, with your thumb and 
 index finger circling the pasta. If the ring  puts your fingernail at the 
 first joint of your thumb that's pasta for one, the second joint is pasta for 
 two, and the end of your thumb is pasta for three. I've found this works 
 well. Some may say that this varies depending on how big your hands are, but 
 the assumption is that the smaller the hands the smaller the appetite, so you 
 may want to vary it a bit, deciding if you want a loose or tight hold on the 
 pasta.
 The pasta pot uses less water than you think it does, so trend your water 
 level down a bit. Don't put oil in the water, as it'll prevent the sauce from 
 sticking to your pasta, and don't salt the water until it's boiling or it'll 
 take longer to reach a boil.
 Sauce is a matter of preference, and it depends on if you want the spaghetti 
 drenched in sauce or if it's just a flavoring element, and also on how much 
 other stuff you choose to put in it, like chopped up vegetables. I find that 
 three or three and a half minutes in the microwave is often enough to heat 
 sauce, so unless you're going for presentation you can heat it in the bowls 
 you're going to serve in.
 And of course, YMMV, as in all things cooking.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Holly Anderson via Cookinginthedark
 Sent: Thursday, January 22, 2015 8:49 AM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] spaghetti questions

 Hi all.  Today I’m going to attempt something I’ve never done before, 
 spaghetti. I know its kind of sad. I’m making spaghetti for 2 people.
 I have a spaghetti cooker, it has a section with holes inside a pot 
 that the spaghetti goes in.  So when I lift the section with the 
 holes out of the pot the water will drain from the spaghetti.  My 
 questions
 are:
 1. How long do I cook he noodles?
 2. This one is probably depending on how much we eat. but I’m not 
 sure how much to make for 2 people.
 3. I have a jar of meat sauce, do I just put it in a pot not he stove 
 and simmer, how long do I cook the sauce, and how much sauce for 2 
 people.

 I know these questions seem basic, but I’m new to all this.  And it 
 might just be a trial and error type thing, but I’m kind of nervous.
 Any help would be really appreciated.

 Thanks.
 Holly
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[CnD] baked Alaska

[Abby Vincent via Cookinginthedark]

I’ve made this for Christmas dessert.

Prepare a pie crust from scratch or use a frozen one from your market.
Bake, remove from oven and let cool completely.  Remove a quart of ice cream
from freezer about ten minutes before you put it in the pie crust.  It needs
to be just soft enough to spread evenly, but not runny.  You can use any
flavor of ice cream, but Christmas ones like egg nog, candy cane or
gingerbread are fun for celebrating Christmas.  

 

Cover the ice cream filled pie crust with foil and put it back in the
freezer.

 

Prepare the meringue.  You need egg whites from six eggs.  You can separate
raw eggs yourself.  However, if you get any yoke in it, it won’t get fluffy
when you beat it.  You can buy egg white already separated..  Be sure it’s
just egg white, nothing added.  Beat the egg white until fluffy and soft
peaks form.  Mix in a teaspoon of vanilla, a teaspoon of cream of tartar and
a half cup powdered sugar.  Remove the pie crust from freezer.  Spread the
egg white mixture evenly over the pie.  Cook in a very hot oven for about
four minutes.  Remove from oven and serve immediately.  The meringue will be
solid and the ice cream will be just the right consistency. If you like to
show off, you can cook the meringue with a blow torch like you’d use for
crème brulee.

Merry Christmas,

Abby

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Re: [CnD] casserole question

[Abby Vincent via Cookinginthedark]

It is safer to cook the hamburger meat first.  You get rid of some fat.
Also, the oven is just to toast the tater tots and warm the whole thing.
This takes less time than it does to bake the meat.
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Kimsan via Cookinginthedark
Sent: Wednesday, November 19, 2014 12:58 PM
To: Cookinginthedark@acbradio.org
Subject: [CnD] casserole question

Hello:

I made the tator tott casserole last night, and my daughters absolutely
loved it.

The unfortunate thing is I made a little bit and made something else on the
side, because at times my lil ones are picky, and I was afraid they wouldn't
had liked it, but nope. I was wrong. Heres my question.

Is it required to cook the meats before putting the meat into the casserole
dish to bake?

I ask this because it's been stated not necessary to cook the hamburger meat
like for the tator tot casserole but my brother said to cook it before
putting it in the oven. So, what is the difference for the end product when
cooking the meat or not cooking the meat. I am looking at this recipie
http://www.thecoersfamily.com/cheesy-bacon-chicken-casserole-recipe/

Success is the result of perfection, hard work, learning from failure,
loyalty and persistence. Colin Powell

 

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[CnD] candied sweet potatoes

[Abby Vincent via Cookinginthedark]

I like them savory, but I'm cooking for someone who likes the kind with
brandy, minimarshmallows and maybe nuts.  I lost my recipe.  Anyone have
one?

Abby

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Re: [CnD] Oops disaster for long-time cook

[Abby Vincent via Cookinginthedark]

Chocolate beans ... I want to try it.  It might be as good as smoked oatmeal
cookies.  
I used to date a guy who put peanut butter in his chili.

When we were kids, my brother and I decided to play an April fools joke on
Mother.  We switched the flour and sugar in the canisters.  Mother decided
we deserved a treat, so made us some fudge.  Don't know if she figured out
our prank.  It was too hard to pretend nothing was wrong with the sugarless
fudge.  We had to confess our crime.
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Betty Emmons via Cookinginthedark
Sent: Monday, November 10, 2014 9:05 AM
To: cookinginthedark@acbradio.org; Linda Yacks
Subject: Re: [CnD] Oops disaster for long-time cook

I put grape jelly in my meatloaf. I thought it was catsup.
Betty Emmons
- Original Message - 
From: Linda Yacks via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; 'rebecca manners' 
rebeccamann...@hotmail.com
Sent: Monday, November 10, 2014 10:04 AM
Subject: Re: [CnD] Oops disaster for long-time cook


I put syrup in my baked beans.

 Let me tell you that honey mustard salad dressing does not make a good
 replacement for catsup. Yep, grabbed that bottle and liberally covered my
 meatloaf with it. That's the second time I did that. The first time, I
 thought, might be good and baked the meatloaf. Nope, don't do that 
 again.
 So the second time, I wiped it off and used the catsup instead. All I can
 say is: smell, smell, smell or taste prior to using.

 I am sure many of us, including our sighted friends, have had surprises in
 their food. My mom has bought the wrong item at the store just because it
 was on the shelf with the item she actually wanted. So, I say to them, 
 read,
 read, read (:

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of rebecca manners via Cookinginthedark
 Sent: Monday, November 10, 2014 8:59 AM
 To: cookinginthedark@acbradio.org; Vicki
 Subject: Re: [CnD] Oops disaster for long-time cook

 OK; here's more encouragement for all you new cooks.

 I was making some baked beans for a church event a few weeks ago. I was
 following my mom's recipe. She uses catsup, mustard, brown sugar and (I
 think) worcestershire sauce.  Anyway, I grabbed a flat bottle which I
 assumed contained mustard and stirred it into the beans. I smelled it and
 then tasted it noticing that something was odd about the mixture. To my
 horror, I discovered that I had used chocolate syrup in place of the
 mustard. OOPS!!!

 Fortunately, we were able to add mustard and the beans were not that bad.

 Becky



 -Original Message-
 From: Vicki via Cookinginthedark
 Sent: Saturday, November 08, 2014 10:50 PM
 To: Cookinginthedark@acbradio.org
 Subject: [CnD] Oops disaster for long-time cook

 Hi Folks,

 I share this as it happened to me and I am a long-time cook. So don't get
 discouraged as you'll see, things happen to all of us, old or new cooks.

 You can laugh at me or with me whichever.
 I was making a sauce for meatballs that required some bouillon granules. I
 made a large batch as I was going to freeze it. Saw a jar in my cupboard
 that was the same size  that I ordinarily get bouillon  in. I opened it 
 and
 sniffed and didn't look at the size of the granules. When I had eyes
 available, I discovered it was actually yeast. Oh brother. Had to 
 regretably
 throw out the sauce. See, old cooks make mistakes sometimes too through
 carelessness. So much for that sauce. Lesson re-learned.
 So to all the new cooks out there, take care to know you have the right
 ingredient that you think you have. Sigh.


 As Always, Vicki
 To get information on how to purchase my CD write me at:
 keysfore...@comcast.net
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Re: [CnD] Rocker Knives?

[Abby Vincent via Cookinginthedark]

I love rocker knives for chopping.  It's a half circle knife blade with
handles on both ends. 
 I got mine at a specialty food and gadget store, but they are probably
available wherever you buy good knives.
Abby
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sandy via Cookinginthedark
Sent: Sunday, November 09, 2014 2:25 AM
To: cookinginthedark@acbradio.org; 'Nicole Massey'
Subject: [CnD] Rocker Knives?

Never heard of them! what are rocker knives, and where can you buy them? 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Saturday, November 08, 2014 6:42 PM
To: cookinginthedark@acbradio.org; 'Jan'
Subject: Re: [CnD] ways of eating some foods

Yes, though I prefer rocker knives for cutting pizza, as it does it with far
more control and a whole lot faster.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Jan via Cookinginthedark
 Sent: Saturday, November 08, 2014 6:36 PM
 To: cookinginthedark@acbradio.org; 'Charles Rivard'
 Subject: Re: [CnD] ways of eating some foods
 
 Pizza wheels are great.
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Charles Rivard via Cookinginthedark
 Sent: Saturday, November 08, 2014 1:04 PM
 To: cookinginthedark@acbradio.org; Will Henderson
 Subject: Re: [CnD] ways of eating some foods
 
 The only way that I would cut a pizza is with a pizza wheel, slicing 
 it into wedges.
 
 ---
 Be positive!  When it comes to being defeated, if you think you're 
 finished, you! really! are! finished!
 - Original Message -
 From: Will Henderson via Cookinginthedark
 cookinginthedark@acbradio.org
 To: o...@rogers.com; cookinginthedark@acbradio.org
 Sent: Saturday, November 08, 2014 12:53 AM
 Subject: Re: [CnD] ways of eating some foods
 
 
  Well, my friends say that they cut up the pizza so as not to have to 
  eat it with their hands.
  OK.  This is good to know.
 
 
  -Original Message-
  From: o...@rogers.com [mailto:o...@rogers.com]
  Sent: Friday, November 07, 2014 10:49 PM
  To: cookinginthedark@acbradio.org; Will Henderson
  Subject: Re: [CnD] ways of eating some foods
 
  The way I see it when it comes to pizza, no matter what the toppings 
  are, or how other people eat it, fingers were made before forks and 
  knives.
  Whoever
  can easily saw through a pizza crust with a fork and knife anyway 
  without making a heck of a mess?
 
  As for french fries or tater tots, unless the fries in particular 
  are rock hard, I would use a fork.
 
  CB:  The Old Leather Bat
 
 
  - Original Message -
  From: Will Henderson via Cookinginthedark
  cookinginthedark@acbradio.org
  To: cookinginthedark@acbradio.org
  Sent: Saturday, November 08, 2014 12:06 AM
  Subject: [CnD] ways of eating some foods
 
 
  I'm sorry for being full of questions but being so young and 
  inexperienced, I keep running into interesting situations that make 
  me question.
 
 
 
  I've noticed that when I'm eating pizza with certain sighted
 friends,
  they eat it with a fork and knife.  I guess I'd never thought of
 that
  because I was never told, and I'd always thought of pizza as a 
  thing to eat with my hands and not worrying about a fork.  Is there 
  a more socially appropriate way of eating pizza?
 
 
 
  And, what do people here do regarding something simple.like French 
  fries or tater tots.  I've always eaten them with my fingers.  But, 
  again, with sighted friends, I am not sure if that's always 
  appropriate.  And, what do you do with something like ketchup where 
  you don't have a little bowl or container for separate dipping?  I 
  ask because I go to a place that sells great burgers and sandwiches 
  and tater tots.  The plate is covered with the sandwich and then
 tots
  but hardly any room for a little ketchup container.
  What do people do to have the ketchup on the tots, and do people 
  eat them with their fingers even if there's ketchup on the fries?
 
  I'm sorry.
 
  Will
 
 
 
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Re: [CnD] ways of eating some foods

[Abby Vincent via Cookinginthedark]

Pizza is finger food.  If there's a lot of sauce and it drips on your hands,
maybe not.  If you like, cut the French bread pizza in half.  Of course
there's nothing wrong with using a knife and fork.

I would use a fork for potato wedges, fries or nuggets, dipped or not
dipped.  However, there may be plenty of people who treat them as finger
food.  If I were sighted, I could look around the restaurant and see what
others are doing.  Sigh.
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sandy via Cookinginthedark
Sent: Saturday, November 08, 2014 3:02 AM
To: cookinginthedark@acbradio.org; 'Kimsan'
Subject: Re: [CnD] ways of eating some foods

One thing my son, my older son eats sometimes at the house is those
Stouffer's french bread pizzas, and he cuts it up. perhaps since the french
bread can be a tad cumbersome, but these are single serve, but he eats pizza
out with his hands. enjoys it, too! 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Kimsan via Cookinginthedark
Sent: Saturday, November 08, 2014 1:29 AM
To: cookinginthedark@acbradio.org; 'Will Henderson'
Subject: Re: [CnD] ways of eating some foods

Hello:
Wow, there are people who eat pizza with forks and stuff? I've always viewed
pizza as a finger food type of thing.
I wouldn't worry about it, will. You're fine.

Success is the result of perfection, hard work, learning from failure,
loyalty and persistence. Colin Powell


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Will Henderson via Cookinginthedark
Sent: Friday, November 7, 2014 9:06 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] ways of eating some foods

I'm sorry for being full of questions but being so young and inexperienced,
I keep running into interesting situations that make me question.

 

I've noticed that when I'm eating pizza with certain sighted friends, they
eat it with a fork and knife.  I guess I'd never thought of that because I
was never told, and I'd always thought of pizza as a thing to eat with my
hands and not worrying about a fork.  Is there a more socially appropriate
way of eating pizza?

 

And, what do people here do regarding something simple.like French fries or
tater tots.  I've always eaten them with my fingers.  But, again, with
sighted friends, I am not sure if that's always appropriate.  And, what do
you do with something like ketchup where you don't have a little bowl or
container for separate dipping?  I ask because I go to a place that sells
great burgers and sandwiches and tater tots.  The plate is covered with the
sandwich and then tots but hardly any room for a little ketchup container.
What do people do to have the ketchup on the tots, and do people eat them
with their fingers even if there's ketchup on the fries?

I'm sorry.

Will

 

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Re: [CnD] Tater tots and meatballs

[Abby Vincent via Cookinginthedark]

Here's the classic recipe.


TATER TOT CASSEROLE
1 can cream of mushroom soup
1 bag tater tots
shredded cheese
1 lb of ground hamburger meat
serves: 6 or 7
Brown hamburger meat. Add cream of mushroom soup and stir together 
continuously.
Let simmer on low heat for 15 minutes.
Place mixture in the bottom of a casserole dish. Lay tater tots neatly
 on top of
the mixture.
Place in oven on 350' and let the tater tots brown.
Sprinkle with cheese; melt it in the oven and ENJOY.  .

I always add salt and pepper and chopped onions.  .  Also there's no need to
simmer the ground beef and soup.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Kimsan via Cookinginthedark
Sent: Friday, November 07, 2014 1:19 PM
To: cookinginthedark@acbradio.org; 'Regina Marie'
Subject: Re: [CnD] Tater tots and meatballs

I'm fixing to make this next week, what you posted below, I know that it's
subjective but what seasonings did you use. The tator tot casserole has
always been one of my favorites.
 “Success is the result of perfection, hard work, learning from failure,
loyalty and persistence.” Colin Powell


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Regina Marie via Cookinginthedark
Sent: Monday, October 6, 2014 11:08 AM
To: cookinginthedark@acbradio.org; 'Nicole Massey'; sayegh.m...@gmail.com
Subject: Re: [CnD] Tater tots and meatballs

I did this with ground meat onion and seasonings and a small pack of mixed
veggies (optional) layered on the bottom of the pan, tater tots layered all
over the top tightly packed, moshroom soup over it all and shredded cheese
on top. I baked it. 
 uncovered at 375 degrees for 45 minutes. Everyone really liked it. 
Meat was not frozen, so if meatballs are frozen, thaw them out first and
mash them to mix with seasonings, onion and vegies.

you could use any frozen veggies you like or leave them out. 


*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 Nicole Massey via Cookinginthedark
Sent: Monday, October 06, 2014 9:11 AM
To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com
Subject: Re: [CnD] Tater tots and meatballs

Well, in that situation I'd do one of the two following ideas.
1. Mix tater tots and meatballs, frozen, in a dish or crock pot with some
sautéed onion and maybe a can of mushroom pieces and stems. Pour a can of
cream of mushroom soup over it and sprinkle shredded cheddar cheese on top.
Then bake  (you'll need to decide how long to bake) or cook in the crock
pot, covered, until the tater tots are done and the cheese is melted.
(You'll need to test it and decide on how fast you want it to cook to
determine what temperature you use on the crock pot) Or you could replace
the soup with spaghetti sauce and the cheddar with parmesan. In this case
I'd definitely opt for the onion and mushrooms, possibly even fresh sliced,
and consider black olive slices and diced bell pepper too.
You'll need to figure out the temperature particulars -- tater tots are
cooked at around 400°f, while that'd be too hot for the meatballs, so you'll
have to play with it a bit.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of sayegh.mary--- via Cookinginthedark
 Sent: Monday, October 06, 2014 11:08 AM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Tater tots and meatballs
 
 Hi guys, I am wondering if anybody has any recipes where I can use 
 tater tots and meatballs? I have a bag of tater tots and a bag of 
 meatballs in my freezer and I have somebody coming over on Wednesday 
 and I do not have anything prepared so I figured I would use the odds 
 and ends I have instead of going to the store. Please send suggestions!
 Mary
 
 Sent from my iPhone
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[CnD] pumpkin n bread pudding ng

[Abby Vincent via Cookinginthedark]

Trader Joes, among many pumpkin delights, has pumpkin bread pudding.  It was
really good.  It would be even better homemade and served as a Thanksgiving
side dish.  Has anyone ever made it?  Can I have your recipe?

Abby

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Re: [CnD] another pumpkin bread pudding

[Abby Vincent via Cookinginthedark]

This sounds great, especially with the cranberries.  I wonder if you can use
fresh ones with a sugar coating.
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Colleen via Cookinginthedark
Sent: Sunday, October 19, 2014 2:56 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] another pumpkin bread pudding

I'm not sure if I['ve posted this before; so if I have, please excuse.

Pumpkin Bread Pudding
INGREDIENTS:
List of 13 items
. 8 ounces French bread, torn into small pieces, about 5 cups . 2 cups
half-and-half, or half milk and half cream . 3 large eggs . 2/3 cup
granulated sugar . 2/3 cup brown sugar . 1 can (15 ounces) pumpkin puree . 1
cup dried cranberries . 3 tablespoons melted butter . 1 teaspoon ground
cinnamon . 1/2 teaspoon ground nutmeg . 1/2 teaspoon ground ginger . 1
teaspoon vanilla . cinnamon sugar, optional list end

PREPARATION:
Butter an 11x7-inch baking dish. Heat oven to 3500.

In a bowl, cover the torn bread with the half-and-half; set aside.

In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter,
spices, and vanilla; blend well.

Pour pumpkin mixture over soaked bread and stir to blend.

Pour mixture into the prepared baking dish. Sprinkle top with
cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.

NOTE:  I didn't have the cranberries called for, so I used raisins instead. 
Tasted great.  Also, I threw in some chopped pecans.

If you're lucky enough to be Irish, you're lucky enough! 


begin 666 Colleen.vcf
M0D5'24XZ5D-!4D0-E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I3CI#;VQL
F965N#0I2158Z,C Q-#$P,3E4,C$U-34T6@T*14Y$.E9#05)$#0H`
`
end


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Re: [CnD] skimming fat

[Abby Vincent via Cookinginthedark]

Even when your dish is warm, the fat rises to the top.  You can take a flat
spoon and slide it across the top of the dish you're making.  I don't know
of a way to tell when the contents of the spoon contains liquid but little
or no fat except by tasting what's in the spoon. Letting it cool and
removing the solid fat is the most efficient way.  It does mean you have to
allow more time to make the dish.
Abby 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Saturday, October 18, 2014 11:48 AM
To: cookinginthedark@acbradio.org; 'Will Henderson'
Subject: Re: [CnD] skimming fat

The easiest way is RJ's way -- cook it the day before and stick it in the
fridge. The fat will turn solid on top of the liquid, and you can just scoop
it out with a spoon or pull it out with clean fingers. It's one of the
common ways sighted people deal with this too.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Will Henderson via Cookinginthedark
 Sent: Saturday, October 18, 2014 1:26 PM
 To: cookinginthedark@acbradio.org; 'RJ'
 Subject: Re: [CnD] skimming fat
 
 I've been wondering about this as well, as when I've tried to do a 
 pork roast in the slow cooker, people have said it has fat and that it 
 needed to be skimmed, so they end up doing it for me.
 How do we go about doing this?
 
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of RJ via Cookinginthedark
 Sent: Saturday, October 18, 2014 10:14 AM
 To: cookinginthedark@acbradio.org; Nancy Martin
 Subject: Re: [CnD] skimming fat
 
 Yes, Put it is the refrig and it is even easier to remove the fat.
 - Original Message -
 From: Nancy Martin via Cookinginthedark
 cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org
 Sent: Saturday, October 18, 2014 1:02 PM
 Subject: [CnD] skimming fat
 
 
  Hi everyone,
  As I write this, my crockpot cooks pork steaks. I'm considering
 thickening
 
  the sauce into gravy. Usually I don't keep the sauce because what
 I've
  read about how to skim the fat seemed too complicated. I'd like some
 tips
  about how to skim fat from the sauce. Is it as simple as letting it
 cool
  and the hardened fat will be on top, ready for skimming?
  Thank you,
  Nancy Martin
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 This email is free from viruses and malware because avast! Antivirus 
 protection is active.
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Re: [CnD] cooking tips-how do you know when it is done

[Abby Vincent via Cookinginthedark]

It also depends on the temperature of what you are cooking.  The shorter the
cooking time, the more important it is to bring your meat to room
temperature before you start cooking it.  You'll be sure the outside isn't
burned while the inside isn't cooked enough.  
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sylvia Perez via Cookinginthedark
Sent: Tuesday, September 02, 2014 12:45 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] cooking tips-how do you know when it is done

For the person who asked how one knows when something is cooked, with both
vision and hearing impairment, the best way is to use a method of time. You
need to determine how long and at what temperature the item (chicken, beef,
etc.) takes and you can pretty much be assured that if you cook at the
designated temperature at a specific amount of tiem it will be done. For ex.
Chicken baking at 350 will be done in 45 minutes-no doubt. 

On the George Foremand you can determine how long everything takes-when I
make bacon on it I cook for 5 minutes Hope that helps. 
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Re: [CnD] mats

[Abby Vincent via Cookinginthedark]

I use them for roasting veggies, even beets.  They never stick.
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of janbrown via Cookinginthedark
Sent: Monday, September 01, 2014 9:09 AM
To: cookinginthedark@acbradio.org; Alex Hall
Subject: Re: [CnD] mats

I have grill mats as of a couple of weeks ago.
I was a bit dubious but now I am a fan.

The mat I have covers most  of my grilling surface.
I put it on the grill once it is up to temperature and remove it when the
grill has cooled.
It saves a lot of grill cleaning time which is wonderful because my smoker
grill needs a lot of cleaning including vacuuming out  the fire box.
Using the grill mats means I can put  this off a few more grilling sessions.
I know nothing about baking mats.

Do you use them as you would use parchment paper?

Sent from my iPhone

 On Sep 1, 2014, at 8:00 AM, Alex Hall via Cookinginthedark
cookinginthedark@acbradio.org wrote:
 
 The official site is www.silpat.com, and I'm sure most stores with
housewares sections will have them, plus places like Amazon.
 On Sep 1, 2014, at 12:58 PM, Susan Lumpkin slump...@austin.rr.com
wrote:
 
 Where do you buy these mats? Thanks?
 
 Susan
 
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
 On Behalf Of Alex Hall via Cookinginthedark
 Sent: Monday, September 01, 2014 7:49 AM
 To: cookinginthedark@acbradio.org; Allison Fallin
 Subject: Re: [CnD] mats
 
 If we're talking about Sil Pats for covering cookie sheets, I love 
 them. You never need to worry about greasing the sheet, or if the 
 recipe specifies an ungreased one, and cleaning the matts is way 
 easier than cleaning the metal sheets. Plus, you can use them as 
 was-cleanup items for other things; I knead bread on one, for instance.
 On Sep 1, 2014, at 10:45 AM, Allison Fallin via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 I have mats that I use on cookie sheets when I'm baking and I like them.
 
 -Original Message-
 From: Cookinginthedark 
 [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Robin Plitt via Cookinginthedark
 Sent: Monday, September 01, 2014 8:43 AM
 To: COOKINGINTHEDARK@acbradio.org
 Subject: [CnD] mats
 
 Does anyone have experience with grill mats or baking mats?
 What are your thoughts?
 BTW, what do you cook with baking mats?
 
 Thanks,
 Robin
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 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com
 
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 http://acbradio.org/mailman/listinfo/cookinginthedark
 
 
 --
 Have a great day,
 Alex Hall
 mehg...@icloud.com
 
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[CnD] pumpkin seed pralines

[Abby Vincent via Cookinginthedark]

I heard an ad for snacks that are alternatives to pringles.  Praline pumpkin
seeds was one of the offerings.  Anyone ever heard of this snack?  How do
you make them?

 

Abby

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Re: [CnD] Homemade gravy: the kind grandma made

[Abby Vincent via Cookinginthedark]

Homemade gravy , Grandma style is made in the roasting pan you used to roast
the beef.  Take the roast out of the pan.  While the juices are being
redistributed, make the gravy.  Scrape all the roast that's stuck to the pan
into the middle of the pan.  Put the pan on the stove with medium low heat.
.  Skim off fat if you like.  Add hot water until you have enough to cook
the flour.  Then add about two tablespoons of flour.  Cook stirring
constantly until the flour is toasted ... maybe four minutes.  Add more
flour and water if needed.  Be sure to cook the flour in the pan drippings
long enough to mellow the flavor.  Now you can add whatever you like ...
salt and pepper to taste, seasoning such as Worcestershire sauce, onions,
mushrooms, but these are optional.  If there are lots of juices on the
platter where your meat is, add them to the gravy.  

If you are using a crock pot, you'll make the gravy the way you make basic
cream sauce.  Cook equal amounts of flour and butter or oil in a pan until
the flour is cooked, about three to four minutes.  Slowly add liquid from
the crock pot, stirring constantly, until you get the amount and thickness
you like. This will be about three tablespoons of flour, three tablespoons
of oil or butter and a cup of liquid.  
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Blaine Deutscher via Cookinginthedark
Sent: Tuesday, August 26, 2014 6:17 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Homemade gravy: the kind grandma made

Good morning. I'm looking up making roast beef this week and would like to
make homemade gravy: the kind grandma made. I know I can purchase gravy
packs but I would like to make it from scratch. There's something about
getting in the kitchen and doing things from scratch and having it Just
right.  If anyone has a good gravy recipe, thick or thin, please share. I
like roast beef sandwiches with gravy [openface]. I'm thinking of throwing
the roast beef in the slow cooker with chopped up onion, garlic, and a
little salt and pepper to taste. Not sure if I should add potatoes right
away or wait until it's almost done? Was going to do a mix of large
potatoes, not sure if  russets are good potatoes for mashed or what makes
better potatoes for things like fries, Hashbrowns, etc. I know you can buy
baking potatoes to do baked potatoes or stuffed potatoes but wasn't sure
what makes a good potato for your every day mashed potato. I was also going
to buy those small roast potatoes, the small o  nes that are bite size.
Looking forward to reading recipes and suggestions. Have a wonderful day. Oh
yes, if you're one of those going back to the classroom, welcome back.

Blaine
Sent from my iPhone

Blaine Deutscher
Ambrose University
Business administration
Phone: (403) 827-6863

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Re: [CnD] Chocolate Chip Cookie Recipes Wanted

[Abby Vincent via Cookinginthedark]

Here's a classic tollhouse recipe using chunks instead of chips.  The chips are 
meant to survive cooking more or less keeping their shape.  Chunks are bborn to 
melt.
Abby
chunk cookies
2 1/4 cup all purpose flour
1 tsp baking soda
1 ts salt
2 sticks butter, softened
3/4 cups granulated sugar
3/4 cups packed brown sugar
1 tsp vanilla extract
2 large eggs
1 3/4 cups chocolate chips
1 cup chopped nuts
preheat oven 375 F
combine flour, soda, salt in small bowl
beat butter, sugar, brown sugar, vanilla in a large mixing bowl until creamy.  
Add eggs one at a time beating well after each egg.  gradually beat in flour 
mixture.

Stir in chunks and nuts

Drop by round tablespoon on ungreased baking sheet.
bake for nine to eleven minutes or until golden brown.  cool on baking sheet 
for two minutes.  Remove to wire rack to cool completely.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Sherri Crum via Cookinginthedark
Sent: Sunday, August 24, 2014 12:40 PM
To: cookinginthedark@acbradio.org; Charles Rivard
Subject: Re: [CnD] Chocolate Chip Cookie Recipes Wanted

Several recipes from my files.

Separated by **

Award Winning Soft Chocolate Chip Cookies Baker's Best Chocolate Chip Cookies 
BEN  JERRY'S GIANT CHOCOLATE CHIP COOKIES Brown Sugar Chocolate Chip Cookies 
Chewy Chocolate Chip Oatmeal Cookies Chocolate Chip Cookies Double Tree Hotel 
Chocolate Chip Cookies Quick Chocolate Chip Cookies

**

Award Winning Soft Chocolate Chip Cookies

4-1/2 c. all-purpose flour
2 tsp baking soda
2 c. butter, softened
1-1/2 c. packed brown sugar
1/2 c. sugar
2 3.4-oz. pkgs. instant vanilla pudding mix, or any other flavor
4 eggs
2 tsp vanilla
4 c. semisweet chocolate chips
2 c. chopped walnuts, optional

Preheat oven to dg350.

Sift together flour  baking soda, set aside.

In large bowl, cream together butter and sugars.

Beat in pudding mix until blended.

Stir in eggs  vanilla.

Blend in flour mixture.

Stir in chocolate chips  nuts.

Drop by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes, Edges should be golden brown.

**

Baker's Best Chocolate Chip Cookies

1-1/2 cups (3 sticks) butter, softened
1-1/2 cups brown sugar
3/4 cup granulated sugar
1 tablespoon vanilla extract
3 eggs
3-1/4 cups flour
1-1/2 teaspoon baking soda
3/4 teaspoon salt
2-1/2 cups semisweet chocolate chips

Mix all the ingredients, form the cookies with a teaspoon and bake on an 
ungreased cookie sheet at 375 degrees for 10 to 12 minutes or until lightly 
browned.  Enjoy these delicious cookies!

**

BEN  JERRY'S GIANT CHOCOLATE CHIP COOKIES

1/2 c. Butter, room temperature (1 stick)
1/4 c. Granulated sugar
1/3 c. Brown sugar
1 egg
1/2 tsp  Vanilla
1 c. plus 2 tsp all purpose flour
1/2 tsp Salt
1/2 tsp Baking soda
1 c. Semisweet chocolate chips
1/2 c. Coarsely chopped walnuts

Preheat oven to 350F.

Beat butter and sugars in large mixing bowl until light and fluffy. Add egg and 
vanilla; mix well.

Mix flour, salt, and baking soda in another bowl. Add dry ingredients to batter 
and mix until well blended. Stir in chocolate chips and walnuts.

Drop dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet.  
Flatten each scoop with the back of a spoon to about 3 inches in diameter.

Bake until centers are still slightly soft to the touch, 11 to
14 minutes. Cool on cookie sheet for 5 minutes, then transfer to racks to cool 
completely.

Makes 12 to 15 cookies

**

Brown Sugar Chocolate Chip Cookies

1 c. butter, softened
1 1/2 c. firmly packed brown sugar
1/2 c. granulated sugar
2 large eggs
2 1/2 tsp vanilla extract
2 1/2 c. all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 c. semisweet chocolate chips

Preheat oven to 375F. In a large mixing bowl, cream together butter, brown 
sugar, sugar, eggs and vanilla.

In another bowl, sift together flour, baking powder, baking soda and salt. Stir 
into butter mixture to blend. Add chocolate chips.

Place 1-inch diameter balls of dough about 2 inches apart on an ungreased 
baking sheet. Bake for 9 minutes or until edges are light brown. Do not over 
bake. Cool on a wire rack. Makes 36 cookies.

**

Chewy Chocolate Chip Oatmeal Cookies

Serves:  = 42 (

1 c. butter, softened
1 c. packed light brown sugar
1/2 c. sugar
2 eggs
2 tsp vanilla
1 1/4 c. all-purpose flour
1/2 tsp baking soda
1 tsp salt
3 c. quick-cooking oats
1 c. chopped walnuts
1 c. semisweet chocolate chips

Preheat oven to dg325.

In large bowl, cream together butter and sugars until smooth. Beat in eggs one 
at a time, then stir in vanilla. Combine flour, baking soda, and salt; stir 
into  creamed mixture until just blended. Mix in oats, walnuts, and chocolate 
chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before 
transferring to a wire rack to cool completely.

**

Chocolate Chip Cookies

1/2 cup butter
1/2 cup butter flavored   

Re: [CnD] low calorie pasta

[Abby Vincent via Cookinginthedark]

A half a cup of pasta, according to Weight Watchers, is equivalent to a
slice of bread, half a small potato or bagel.  Of course it matters what you
put on it.  Sometimes just tossing it with a little olive oil is quite
satisfying.  I've also made spaghetti with just the tomato sauce, no
hamburger, or mushrooms instead of burger. 
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Luis Roman via Cookinginthedark
Sent: Saturday, August 23, 2014 2:04 PM
To: cookinginthedark@acbradio.org; Robin Plitt
Subject: Re: [CnD] low calorie pasta

is that due to health issues or are you scared of gaining weight because of
course there is a difference, however, maybe, eating smaller portions
wouldn't be so bad, just throwing it out there.  I think we some times think
to much on the calorie in take, but if we eat in moderation, it's not a bad
thing.  Pasts is good stuff.

Peace
Luis

-Original Message-
From: Robin Plitt via Cookinginthedark
Sent: Saturday, August 23, 2014 1:30 PM
To: COOKINGINTHEDARK@acbradio.org
Subject: [CnD] low calorie pasta

Is there a low calorie pasta? I love spaghetti but can't eat much because of
the calories.

Robin
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Re: [CnD] Cooking with turkey

[Abby Vincent via Cookinginthedark]

The classic Lipton Onion Soup mix, with or without mushrooms works just as
well with turkey as it does with beef.  BTW lamb burgers are great, too.
You can use Middle Eastern accessories such as tahini, mint sauce, chutney.
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Regina Marie via Cookinginthedark
Sent: Sunday, August 17, 2014 1:51 AM
To: cookinginthedark@acbradio.org; 'RJ'; 'Robin Plitt'
Subject: Re: [CnD] Cooking with turkey

A slice of onion in the middle of 2 patties (beef or turkey) is good too. I
don't really measure when I cook, so try differing amounts of olive oil. I
thought I used about 2 teaspoons per pound.

You can make garlic burgers, BBQ burgers, teriyaki burgers, etc. by mixing
in prpared sauces. Again they work with either turkey or beef. Have fun. I
never make burgers the same actually. You can be very creative with them.

*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 RJ via Cookinginthedark
Sent: Saturday, August 16, 2014 1:31 PM
To: cookinginthedark@acbradio.org; Robin Plitt
Subject: Re: [CnD] Cooking with turkey

Always add 1 tablespoon of olive oil per pound and mix well.
It is a matter of taste of what else you would like.
For example:
Chop up some onion and mince well.
A little garlic.
Maybe a double Decker where you make two burgers and stuff one and cap with
the second one.
I like putting blue cheese one burger one and capping with burger two and
sealing the two together.
You can mix in the black pepper, but not the salt.
My method is to wait until I flip the burger over after the first seven
minutes and than salt and pepper the burger on the done side.
Cook for seven minutes per side.
Or a temp of 175 f.
RJ
P. S.
Never flip the burger more than once, and never press down as you cook.
- Original Message -
From: Robin Plitt via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org; Bill Deatherage wrd...@gmail.com
Sent: Saturday, August 16, 2014 4:12 PM
Subject: Re: [CnD] Cooking with turkey


I would like to know  how t those of you on the list cook turkey burgers.

 I don't really like the taste of plain ground turkey, but I could 
 benefit from their lower calories and fat content.

 Robin


 On Sat, Aug 16, 2014 at 3:30 PM, Bill Deatherage via Cookinginthedark 
  cookinginthedark@acbradio.org wrote:

 Hello,
 Has anyone ever made turkey meatloaf? I know people have made turkey 
 chili, what I was wondering about, is would you make the regular 
 recipe but, instead of using beef use turkey? Thank you very much 
 Bill Deatherage

 Sent from my iPad
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Re: [CnD] Cooking with turkey

[Abby Vincent via Cookinginthedark]

It sounds snarky to say turkey burgers taste like turkey.  There are many
things you can use with turkey burgers, just as there are many variations of
Thanksgiving turkey.  Don't know if I'd do oysters, but cornbread, ground
veggies like carrots or peppers, coconut, raisins.  I like all my burgers
savory, not sweet, so I wouldn't use coconut or raisins, but they'd work.
Maybe banana slices on top.  

Have fun with it,
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Sunday, August 17, 2014 12:16 PM
To: cookinginthedark@acbradio.org; tropicrose2...@aol.com
Subject: Re: [CnD] Cooking with turkey

It's a matter of personal taste. To me they taste like chemicals, but some
folks don't mind their flavor.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Christy via Cookinginthedark
 Sent: Sunday, August 17, 2014 1:31 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Cooking with turkey
 
 I wonder how turkey burgers taste
 
 
 In a message dated 8/17/2014 4:51:33 A.M. Eastern Daylight Time, 
 cookinginthedark@acbradio.org writes:
 
 A slice  of onion in the middle of 2 patties (beef or turkey) is good 
 too. I don't  really measure when I cook, so try differing amounts of 
 olive oil.  I thought I used about 2 teaspoons per pound.
 
 You can make garlic  burgers, BBQ burgers, teriyaki burgers, etc. by 
 mixing in prpared sauces.  Again they work with either turkey or beef.
 Have fun. I never make burgers  the same actually. You can be very 
 creative with  them.
 
 *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 RJ via Cookinginthedark
 Sent: Saturday, August 16, 2014 1:31 PM
 To:  cookinginthedark@acbradio.org; Robin Plitt
 Subject: Re: [CnD] Cooking with  turkey
 
 Always add 1 tablespoon of olive oil per pound and mix  well.
 It is a matter of taste of what else you would like.
 For  example:
 Chop up some onion and mince well.
 A little garlic.
 Maybe a  double Decker where you make two burgers and stuff one and 
 cap with the  second one.
 I like putting blue cheese one burger one and capping with  burger two 
 and sealing the two together.
 You can mix in the black  pepper, but not the salt.
 My method is to wait until I flip the burger over  after the first 
 seven minutes and than salt and pepper the burger on the  done side.
 Cook for seven minutes per side.
 Or a temp of 175  f.
 RJ
 P. S.
 Never flip the burger more than once, and never press  down as you 
 cook.
 - Original Message -
 From: Robin Plitt via  Cookinginthedark
 cookinginthedark@acbradio.org
 To:  cookinginthedark@acbradio.org; Bill Deatherage
 wrd...@gmail.com
 Sent: Saturday, August 16, 2014 4:12  PM
 Subject: Re: [CnD] Cooking with turkey
 
 
 I would like to  know  how t those of you on the list cook turkey
 burgers.
 
   I don't really like the taste of plain ground turkey, but I could 
  benefit from their lower calories and fat content.
 
   Robin
 
 
  On Sat, Aug 16, 2014 at 3:30 PM, Bill Deatherage  via
 Cookinginthedark
   cookinginthedark@acbradio.org  wrote:
 
  Hello,
  Has anyone ever made turkey  meatloaf? I know people have made
 turkey
  chili, what I was  wondering about, is would you make the regular 
  recipe but,  instead of using beef use turkey? Thank you very much 
  Bill  Deatherage
 
  Sent from my iPad
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Re: [CnD] I'm new and what is the best way to make...

[Abby Vincent via Cookinginthedark]

Here's what Wikipedia says:
Toad in the hole is a traditional British dish consisting of sausage s in 
Yorkshire pudding batter , usually served with vegetables and ... If you're not 
doing roast beef, I suppose you could use canned gravy, but it won't be as good.
I've made Yorkshire pudding.  It's popovers with gravy from your roast beef 
added.  It's not for beginners. YORKSHIRE PUDDING

SERVES 6 
2 eggs 
1 cup, milk 
1 cup, sifted flour 
1/2 teaspoon, salt 
1 tablespoons, melted solid vegetable shortening 
additional vegetable shortening for greasing pans/cups 
 
   
Preheat oven to 475 degrees. Thoroughly grease interiors of cups in a 6-cup 
popover pan, a muffin pan, OR 6 oven-proof muffin cups (such as Pyrex cups). 

Into a mixing bowl, break eggs, and beat gently. Add milk, flour and salt. Beat 
1 1/2 minutes, add melted shortening, and continue beating 1/2 minute more. Do 
not overbeat. Fill cups half full, or slightly more. 

Place popover pan, or cups (on a cookie sheet) into preheated oven and bake for 
10 minutes at 475 degrees. Reduce heat to 350 degrees and continue baking for 
25-30 minutes, until puffed. DO NOT OPEN OVEN DOOR TO 

Preheat the oven to 450 degrees. (Or adjust the oven temperature to 450 after 
removing the prime rib.) 

Remove prime rib from oven, and pour 1/4 cup of the beef drippings from the 
roasting pan into a 9” X 9” baking pan - or an 11” X 7” pan. Place the pan with 
the drippings into the hot oven to keep sizzling while you prepare the batter. 

Prepare batter as above, EXCEPT eliminate the melted shortening, and beat a bit 
longer than for popovers - until large bubbles rise to the surface of the 
batter. 

Pour the batter into the pan with the sizzling drippings, and bake for 25-30 
minutes, until golden and puffed around the sides. Cut into squares to serve. 

NOTE: Batter may be made in advance, and allowed to stand. (Bring to room 
temperature - 70 degrees - if batter has been refrigerated.) Be sure to beat 
batter again thoroughly before using. 

My mother made it by taking the roast out of the pan just after she removed it 
from the oven.  She then skimmed off the fat scraped all the roast drippings 
off the side and bottom of the pan, then added the batter to the pan.  Then put 
the pan back in a very hot oven.  I don't remember the baking time.  It should 
be firm like a soufflé.  It won't be if you keep opening the oven door to check.

As for the sausages, I hope someone else knows when you add them.  
Abby 
 
  
 
 
  
Preparation Time: 5 min Difficulty: very simple 
Portions: 1 portion Amount:  
Country/Region:  Costs per Portion:  

Last Updated: Fri 16 Dec 2011 20:16:27 EST viewed: 1332 times viewed 


 
 
 
 
 
Copyright © 2009 Melinda Lee All Rights Reserved.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Luis Roman via Cookinginthedark
Sent: Sunday, August 17, 2014 4:00 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] I'm new and what is the best way to make...

Good evening, my name is Luis, 1st time on this list and I am totally blind, 
I’m hoping I can learn different techniques in making different things.

2 questions to start with, what is the best way to make a sunny side up egg 
without breaking the yolk?  The next one is what is the best way to make a 
omlet with vegatables and cheese in it?

Has anyone heard of a “Toad in a Hole” or a “Pirate Eye”?

Peace
Luis
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Re: [CnD] I'm new and what is the best way to make...

[Abby Vincent via Cookinginthedark]

Sunny side up eggs are fried eggs fried on one side.  Melt about a tablespoon 
of butter with medium heat.  Then add the eggs.  It's easier if you break them 
into a bowl, then pour into the pan.  Cook until the whites are firm.  If you 
can see a little, they change color.  If not, wait three minutes, then slide a 
spatula under the eggs.  If they feel firm,   lift onto a plate.  If they are 
still runny, wait about half a minute and try again.  Since the yoke won't 
always be in the center, this ccan be quite a balancing act.  Best to practice 
with one egg at a time.
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Luis Roman via Cookinginthedark
Sent: Sunday, August 17, 2014 4:00 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] I'm new and what is the best way to make...

Good evening, my name is Luis, 1st time on this list and I am totally blind, 
I’m hoping I can learn different techniques in making different things.

2 questions to start with, what is the best way to make a sunny side up egg 
without breaking the yolk?  The next one is what is the best way to make a 
omlet with vegatables and cheese in it?

Has anyone heard of a “Toad in a Hole” or a “Pirate Eye”?

Peace
Luis
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Re: [CnD] scrambling eggs.

[Abby Vincent via Cookinginthedark]

I don't think scrambled eggs are scrambled eggs without cheese.  I like
cheddar, but other cheeses are also good.  I add salt and pepper and cook
them slowly in a pan with a good supply of butter.  
I usually have bacon and/or hash browns with them.  I'd be interested in
knowing what accompanying dishes you have with the eggs.
Abby
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Malaina VanderWal via Cookinginthedark
Sent: Friday, August 08, 2014 5:16 PM
To: cookinginthedark@acbradio.org; Blaine Deutscher
Subject: Re: [CnD] scrambling eggs.

I don't usually add milk when I scramble eggs. I do however use a little bit
of coconut oil instead of butter and I like it much better! I also like
throwing  in a little bit of curry powder and cheese.
Malaina


Sent from my iPhone

 On Aug 8, 2014, at 7:17 PM, Blaine Deutscher via Cookinginthedark
cookinginthedark@acbradio.org wrote:
 
 Hello there.
 
 I was just wondering if anyone knows how much milk to add when 
 scrambling eggs?
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[CnD] toaster ovens

[Abby Vincent via Cookinginthedark]

My toaster oven is on its last legs, or toasters, so, I have to get a new
one.  I like the toaster oven because I use a wheelchair and ovens on stoves
are hard to get to.  It's nice to have an oven/toaster/broiler on my counter
top.  Anyone have a blind friendly one you like?  The on I had has all knobs
and no lights or screens.  They don't have it at Best Buys.

 

Thanks for any suggestions.

Abby

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Re: [CnD] Question About Using the Mandolin

[Abby Vincent via Cookinginthedark]

I've gotten a few gashes using a knife.  Does the mandolin allow you to
slide, say, a stick of celery once over the blade for each slice you want?  
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sandy via Cookinginthedark
Sent: Saturday, July 12, 2014 4:13 AM
To: cookinginthedark@acbradio.org; 'Nicole Massey'
Subject: Re: [CnD] Question About Using the Mandoline

Sounds really scary! do not think I'll buy one! 


Courage is fear that has said its prayers! 
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Tuesday, July 08, 2014 11:25 PM
To: cookinginthedark@acbradio.org; 'RJ'
Subject: Re: [CnD] Question About Using the Mandoline

My experience has been that they like blood sacrifices, and it doesn't
matter if you're blind or sighted, just about everyone manages to cut
themselves when they use one.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of RJ via Cookinginthedark
 Sent: Tuesday, July 08, 2014 11:23 PM
 To: cookinginthedark@acbradio.org; Sharon
 Subject: Re: [CnD] Question About Using the Mandoline
 
 The only safe way is to get a butcher's glove, if you are not sure of 
 the guide that comes with some models.
 - Original Message -
 From: Sharon via Cookinginthedark cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org; 'Charles Rivard'
 wee1s...@fidnet.com
 Sent: Tuesday, July 08, 2014 10:57 PM
 Subject: Re: [CnD] Question About Using the Mandoline
 
 
  And safety considerations would be helpful. The one and only time I 
  tried to use one I cut myself quite badly and have been timid about 
  trying again.
  Sharon
 
  -Original Message-
  From: Cookinginthedark
  [mailto:cookinginthedark-boun...@acbradio.org]
  On Behalf Of Charles Rivard via Cookinginthedark
  Sent: Tuesday, July 08, 2014 5:33 PM
  To: cookinginthedark@acbradio.org; Shirley Baker
  Subject: Re: [CnD] Question About Using the Mandoline
 
  Along the same lines, can someone describe what they are and how 
  they are used to do what on what types of food?  I know that's a lot 
  to cover in one question, but thanks in advance.
 
  ---
  Be positive!  When it comes to being defeated, if you think you're 
  finished, you! really! are! finished!
  - Original Message -
  From: Shirley Baker via Cookinginthedark
  cookinginthedark@acbradio.org
  To: Cookinginthedark@acbradio.org
  Sent: Tuesday, July 08, 2014 4:25 PM
  Subject: [CnD] Question About Using the Mandoline
 
 
  Can anyone on this list tell me how to use the Mandoline from the 
  Blind Mice Megamall?  I need to know how to do that since I just 
  got one and can't read the instructions please.
 
  Shirley
 
 
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Re: [CnD] French Toast?

[Abby Vincent]

Yes.  First you dip bread in a mixture of beaten eggs and milk.  The bread
can be sour dough, French bread, King's Hawaiian bread, even English
muffins.  Traditionally you'd melt some butter in a frying pan.  Then cook
the bread on one side on medium heat for about four minutes.  Then turn the
bread over and cook the other side.  The outside is crispy and the inside
tender.  You can also use pancake cookers you don't have to turn, Foreman
grills or some sandwich makers.  If you use a frying pan, the hard part is
turning the bread and then getting it out of the pan.  Spatulas with two
sides help.

The usual toppings are maple syrup and powdered sugar.  You can also use
fruit, wipped cream, peanut butter, any jam or jelly, other syrups such as
blueberry.

Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Will Henderson
Sent: Saturday, April 12, 2014 11:16 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] French Toast?

Hi.

One of the things I enjoy eating for breakfast is French Toast.  I've never
made it before.  How easy is it, and is it doable for a fairly recent guy in
the kitchen?  

I am both wanting and willing to try.

Will

 

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[CnD] more French toast

[Abby Vincent]

It's not essential, but butter is part of the whole French toast experience.
If you use a pan, fry the soaked bread in melted butter.  If yoou use a
Foreman grill, have some room temperature or melted butter ready to put on
the toast as soon as it's done.

Abby

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Re: [CnD] Baklava

[Abby Vincent]

I've made this before.  The dough is very thin.  It breaks when you pick it
up, or curls over.  It'll almost for sure break when you spread the nut
mixture.  Then yoou have to get the layers of dough and filling to line up
in a stack.  The result is very, very awesomely tasty.  If you don't have
the patience, find a good Greek restaurant in your area and get some for
takeout.
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Sandy
Sent: Friday, April 11, 2014 11:38 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Baklava

BAKLAVA   

SYRUP TOPPING:


This will be made first.


20 oz. sugar
12 oz. water
2 tbsp. honey
1/2 lemon


BAKLAVA:


2 boxes Apollo Fillo
1 grated orange peel
1 tsp. cinnamon
3/4 c. sugar
3 lbs. crushed walnuts (then grind them)
1 shot of brandy
1 lb. sweetened butter
1/4 tsp. powdered clove
1 container whole cloves


Syrup Topping: Mix all the ingredients in a saucepan (the 1/2 lemon is left
as a whole in the pan). Boil for 10 minutes; set aside.
Baklava: Grease a large deep dish pan with butter. Melt the 1 lb. butter;
put it aside. Mix in a large bowl grated orange peel, cinnamon, sugar,
ground walnuts, brandy and powdered clove. Then in the greased pan, take one
thin layer of fillo and place it on the bottom of the pan. Grease the top of
it with the melted butter. Do this with four more layers. This is your first
stack of fillo. Next put a layer of the walnut mix on top of the stack;
spread it evenly. Add 1 fillo layer on top of the mixture, then grease the
top. Add another layer of mixture. Continue alternating layers of fillo and
walnut mixture until mixture finishes. Then add five more greased layers of
fillo on top of your last layer of mixture. Grease the last layer of fillo.

Cut the baklava vertically, then diagonally. Press a whole clove into the
top of each baklava piece. Bake at 350 degrees for 1 hour. As soon as you
take the baklava out of the oven, pour the entire syrup mixture all over the
baklava. Let the baklava cool for 3-4 hours.
 

 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Friday, April 11, 2014 10:39 PM
To: cooking in the dark list
Subject: [CnD] baclava recipe request

In a chat room, we were talking about baclava.  I'm not sure that I spelled
it right, but I thought that I had a recipe that uses filo dough.  I was
trying to describe what this Greek dessert is to someone who has never had
it.  If someone has a recipe, I sure would like it!  I'm thinking that I got
it from this list quite some time ago.  Maybe it is on my desktop computer
which is currently out of commission.  Thanks in advance.

---
Be positive!  When it comes to being defeated, if you think you're finished,
you! really! are! finished!
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Re: [CnD] Egg recipes or casseroles breakfast stuff

[Abby Vincent]

How about frittatas.  This is a potato dish, sort of baked mashed potatoes as 
the base.  A few years ago someone sent a recipe to the list that called for 
red and green peppers and some other veggies.  It was great, but now I can't 
find it.  There are some where your use mini muffin tins, but it's usually a 
baking pan.  If someone has the recipe I'm talking about, please repost.
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Teresa Mullen
Sent: Saturday, April 12, 2014 4:13 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Egg recipes or casseroles breakfast stuff

I just got a bit of this message, so when you fry eggs, and you placed him on a 
medium heat with I use butter but I'm sure some of you use oil but anyway just 
place them in the pan and let them cook with a lid covered over them? You don't 
have to flip them? That is my problem I can never do Friday my set

Anyways I can never cook fried eggs, when I do try to flip them over they end 
up somewhere else! LOL I am not crazy about runny white eggs so like you said 
you just have to test them to where I would like them awesome good to know 
thanks for the tip

Teresa MullenSent from my iPhone

 On Apr 11, 2014, at 6:31 PM, Jennifer Chambers jennile...@gmail.com wrote:
 
 Someone--I believe it was Lenore--asked if one of the above egg dishes 
 needed to be flipped, and the answer is no.  If you cover the pan with 
 a lid, it helps set up the egg whites nice and firm.
 
 You can cook eggs-over-easy the same way: Cover the pan with a lid, 
 set the bruner to medium heat, put your bread in the toaster.  When 
 the eggs start to sizzle, let them cook another 15 to 20 seconds, then 
 turn off the flame.  Let the pan sit, covered, on the stove.  Your 
 toast will pop up very soon after.  Quickly butter the toast, then 
 slip your eggs out of the pan.
 
 You'll have to experiment with this method.  Some like the yolks to be 
 hard-cooked; some like them a bit runny.  Others like them very runny 
 with slimey egg whites.  I cannot abide slimey egg whites!  If you 
 cannot do so, either, and you find that yours are slimey, it means you 
 didn't cook them quite long enough.  As I said, you'll need to 
 experiment a bit.
 
 hth
 
 Jennifer
 
 On 4/8/14, Donald kai.cat...@bmts.com wrote:
 
 Cheddar Bacon Wake-Up Casserole
 
 
 
 2 cups plain croutons
 
 2 cups shredded cheddar cheese
 
 4 slices bacon crisp-cooked, drained, and crumbled
 
 2 cups milk, not skim
 
 3 beaten eggs
 
 1/2 teaspoon prepared mustard
 
 1/8 teaspoon onion powder
 
 
 
 1. In a mixing bowl, toss together the croutons, cheddar cheese and 
 cooked
 
 bacon or ham. Turn into an 11x7x2-inch baking dish or 6 individual 
 5-inch
 
 round baking dishes.
 
 2. In another bowl, beat together the milk, eggs, mustard, onion 
 powder and
 
 pepper. Pour the mixture over the crouton mixture in the baking dish. 
 Cover
 
 and refrigerate overnight.
 
 3. Bake, uncovered, in a 350° oven for about 45 minutes (15 minutes 
 for
 
 individual baking dishes) or till a knife inserted near center comes 
 out
 
 clean. Let baked casserole stand for 5 minutes before serving. Makes 
 6 to 8
 
 servings.
 
 Note: If desired, halve recipe, except use 2 eggs. Let stand over 
 night, Bake in a greased 9-inch
 
 pie plate in a 350° oven for 25 to 30 minutes. Makes 3 or 4 servings.
 
 
 
 Cheese Quich
 
 
 
 9 inch unbaked pie crust
 
 2 cups milk, whole or partially skimmed or table cream
 
 1 cup cheddar cheese, grated
 
 3 eggs
 
 1/8 tsp pepper
 
 1 tbsp chopped onion, optional
 
 1/4 tsp paprika
 
 
 
 Scald milk/cream, add cheese to melt, let cool.
 
 Beat milk and eggs, add spices/flavorings.
 
 Pour into pie shell.
 
 Bake at 375' for 45 minutes.
 
 Pie crust should be golden, filling should be set.
 
 Optional Additions:
 
 ¼ cup cooked bacon chopped
 
 ½ cup broccoli flowerettes, no stalks
 
 ½ cup  sliced mushrooms
 
 
 
 
 
 - Original Message -
 From: Teresa Mullen teresamulle...@gmail.com
 To: cookinginthedark@acbradio.org
 Sent: Sunday, March 30, 2014 1:52 PM
 Subject: [CnD] Egg recipes or casseroles breakfast stuff
 
 
 Hello everyone I am looking for some egg recipes. What is quiche Lorraine?
 Is that one that takes eggs? I have heard of it, but don't know if I 
 tried it before. Would you please send some egg recipes such as in 
 casseroles or using a piecrust thanks
 
 Teresa MullenSent from my iPhone
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Re: [CnD] Tuna noodle casserole

[Abby Vincent]

I can't imagine tuna salad sandwiches without celery and mayo.  I like to
add pickles or pickle relish and maybe sesame seeds.

As for hot tuna casserole, it has to have something crispy like bread crumbs
or grated cheese (not melted).  Not sure about the cream of mushroom soup.
Anyone have other ideas for additions?
Abby

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey
Sent: Saturday, April 12, 2014 11:04 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Tuna noodle casserole

The commercial gave the basics away. It was an animated  commercial, and the
characters were vegetables. It started out with a male voice announcing,
I'm Sir Celery, followed by a female voice saying, I'm Miss Parsley, and
then a pair of very nasal voices sang, We are the Onion Twins. Then they
launched into the main song, Tuna Twist makes tuna taste, fresh as a
garden. With this basic information, and playing around with an herb or
two, you can make your own variant pretty easily.

 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Nancy Martin
 Sent: Saturday, April 12, 2014 12:39 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Tuna noodle casserole
 
 Hi,
 I remember tuna twist. They don't make that any more.
 Showing my age again, lol
 Nancy
 - Original Message -
 From: Nicole Massey ny...@gypsyheir.com
 To: cookinginthedark@acbradio.org
 Sent: Tuesday, April 08, 2014 12:43 PM
 Subject: Re: [CnD] Tuna noodle casserole
 
 
  Here's the recipe my ex would make -- it's super simple.
  Make a bag of noodles the usual way. Both egg noodles and pasta
 shells
  work,
  and macaroni and others will work too -- whatever you want to use
 should
  be
  fine.
  When the pasta is drained put it back in the pot, and mix in two 
  cans
 of
  cream of mushroom soup and two cans of tuna. Add a bag of shredded 
  cheddar, stir it up, and enjoy.
  I would enhance mine by putting a couple of healthy dashes of
 Cavender's
  Greek Seasoning in the bowl along with half a cup of frozen peas 
  that spent about four minutes in the microwave and some parmesan 
  cheese as well.
 But
  the only thing you have to cook is the noodles for this.
  As for tuna sandwiches, there was this product a while back called
 Tuna
  Twist, which was an enhancer for tuna in tuna salad. I remember the 
  commercial, so you can simulate it by grating up a stalk of celery,
 adding
  as much chopped parsley as you want, and adding some diced or minced 
  onion.
  I also use Worcestershire sauce and/or lemon juice in my tuna salad,
 and
  my
  little brother would use fat free Ranch dressing in his, all of 
  which
 perk
  it up.
 
  -Original Message-
  From: Cookinginthedark [mailto:cookinginthedark-
 boun...@acbradio.org]
  On Behalf Of sayegh.m...@gmail.com
  Sent: Tuesday, April 08, 2014 12:33 PM
  To: cookinginthedark@acbradio.org
  Subject: [CnD] Tuna noodle casserole
 
  Does anybody have a super easy recipe for tuna noodle casserole?
 Also,
  what are some spends we could do to make tuna sandwiches not so
 boring?
 
  Sent from my iPhone
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[CnD] can openers

[Abby Vincent]

The electric can opener I have is battery powered.  It's called the tornedo.
You put it on top of the can with the round case for the blade next to the
outside of the can.  Then press a button.   The can opens, and no wicked
witches are killed in the process.

Abby

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