Re: [CnD] apple sauce for oil?
I use unsweetened applesauce. Charlotte - Original Message - From: "Jean Marcley" To: Sent: Saturday, October 09, 2010 11:46 AM Subject: Re: [CnD] apple sauce for oil? Linda, I have only used unsweetened apple sauce or prune puree in cake or brownie mixes. It is an even substitution. 1/2 cup oil = 1/2 cup oil or prune puree. I have only used prune puree in brownies which actually gives them a richer flavor. I use baby food which had a few other things in it, but it works just fine. In fact, I use the whole small jar which may be a half an ounce or one ounce more than the recipe says for oil and they still come out really good. When I was teaching low-fat cooking classes, we made two identical boxes of brownies, one with unsweetened apple sauce and one with prunes and the brownies we made with prune puree was our favorite hands down. Hope that helps a little. Jean - Original Message - From: "Lynda" To: Sent: Saturday, October 09, 2010 9:14 AM Subject: Re: [CnD] apple sauce for oil? > Alex, > > I'm in the same boat as you. I so much try to make recipes as healthy as > possible, which means trying to find substitutions for oils, > butter/margarine, shortening, etc. I'm still not sure of what to do. > > I have heard many, many times that you can substitute unsweetened apple > sauce for oil. I'm not 100% sure if it's a one-to-one ratio or not. I need > to look more into that. > > As for butter/margarine and shortening substitutions, I'm still lost. > > I have read, and have been told, that you can use prune puree as a > substitution, but I'm not 100% sure for what, and how much should be used. > >Lynda > > > "A friend is someone who knows the song in your heart and can sing it back > to you when you have forgotten the words." > > - Original Message - > From: "Alex Hall" > To: > Sent: Saturday, October 09, 2010 11:11 AM > Subject: Re: [CnD] apple sauce for oil? > > >> Hmmm, now I am a bit confused. I looked for this on Google. Some sites >> say use a 1 to 1 substitute, some say only sub half of the oil, some >> say oil only (not butter), some say don't do it and use yogurt if >> anything (at 1 to 2), while still others say to use a fruit puree (one >> site said pureed proons work well). Very conflicting messages... >> Thoughts? If I can avoid so much oil and butter, great, but one site >> said that fats are important in the formation and texture of the >> product being baked and so substitutes should only be done with >> special purees designed for the task... >> >> On 10/9/10, Vicky Dalchau wrote: >>> when ever a cake mix etc. calls for oil, I just dump in an individual >>> packaged serving of applesauce...v >>> >>> On 10/8/10, Alex Hall wrote: >>>> I forgot to ask: sweetened or unsweetened? I assume the latter, but it >>>> never hurts to be sure. >>>> >>>> On 10/7/10, Alex Hall wrote: >>>>> Thanks for the answers. I wonder why this is not a more popular thing >>>>> to do? Just curious. >>>>> >>>>> On 10/7/10, Jean Marcley wrote: >>>>>> I have used applesauce to replace oil in many baking recipes and it >>>>>> is >>>>>> always great. No one ever knows but me. >>>>>> Jean >>>>>> - Original Message - >>>>>> From: "Alex Hall" >>>>>> To: "cookinginthedark" >>>>>> Sent: Thursday, October 07, 2010 9:51 AM >>>>>> Subject: [CnD] apple sauce for oil? >>>>>> >>>>>> >>>>>>> Hi all, >>>>>>> In the recent Harvest Pumpkin Apple Bread recipe posted by Dale, a >>>>>>> mention was made that the 1 cup oil can be replaced by 1 cup apple >>>>>>> sauce. When is this true? How much does it affect the taste of the >>>>>>> final product? >>>>>>> >>>>>>> -- >>>>>>> Have a great day, >>>>>>> Alex (msg sent from GMail website) >>>>>>> mehg...@gmail.com; http://www.facebook.com/mehgcap >>>>>>> ___ >>>>>>> Cookinginthedark mailing list >>>>>>> Cookinginthedark@acbradio.org >>>>>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>>>>> >>>>>> >>>>>> >>>>>> --
Re: [CnD] apple sauce for oil?
Alex, I think it is more popular than you think. Weight Watchers has been telling its customers to do that for many years. Charlotte - Original Message - From: "Vicky Dalchau" To: Sent: Saturday, October 09, 2010 9:46 AM Subject: Re: [CnD] apple sauce for oil? when ever a cake mix etc. calls for oil, I just dump in an individual packaged serving of applesauce...v On 10/8/10, Alex Hall wrote: > I forgot to ask: sweetened or unsweetened? I assume the latter, but it > never hurts to be sure. > > On 10/7/10, Alex Hall wrote: >> Thanks for the answers. I wonder why this is not a more popular thing >> to do? Just curious. >> >> On 10/7/10, Jean Marcley wrote: >>> I have used applesauce to replace oil in many baking recipes and it is >>> always great. No one ever knows but me. >>> Jean >>> - Original Message - >>> From: "Alex Hall" >>> To: "cookinginthedark" >>> Sent: Thursday, October 07, 2010 9:51 AM >>> Subject: [CnD] apple sauce for oil? >>> >>> >>>> Hi all, >>>> In the recent Harvest Pumpkin Apple Bread recipe posted by Dale, a >>>> mention was made that the 1 cup oil can be replaced by 1 cup apple >>>> sauce. When is this true? How much does it affect the taste of the >>>> final product? >>>> >>>> -- >>>> Have a great day, >>>> Alex (msg sent from GMail website) >>>> mehg...@gmail.com; http://www.facebook.com/mehgcap >>>> ___ >>>> Cookinginthedark mailing list >>>> Cookinginthedark@acbradio.org >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>> >>> >>> >>> >>> >>> >>> >>> No virus found in this incoming message. >>> Checked by AVG - www.avg.com >>> Version: 8.5.448 / Virus Database: 271.1.1/3181 - Release Date: 10/06/10 >>> 18:34:00 >>> >>> >>> >>> Get Free Email with Video Mail & Video Chat! >>> http://www.juno.com/freeemail?refcd=JUTAGOUT1FREM0210 >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> >> >> -- >> Have a great day, >> Alex (msg sent from GMail website) >> mehg...@gmail.com; http://www.facebook.com/mehgcap >> > > > -- > Have a great day, > Alex (msg sent from GMail website) > mehg...@gmail.com; http://www.facebook.com/mehgcap > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] apple sauce for oil?
It doesn not change the flavor of the baked item. It just saves some fat and calories. Charlotte - Original Message - From: "Alex Hall" To: "cookinginthedark" Sent: Thursday, October 07, 2010 11:51 AM Subject: [CnD] apple sauce for oil? Hi all, In the recent Harvest Pumpkin Apple Bread recipe posted by Dale, a mention was made that the 1 cup oil can be replaced by 1 cup apple sauce. When is this true? How much does it affect the taste of the final product? -- Have a great day, Alex (msg sent from GMail website) mehg...@gmail.com; http://www.facebook.com/mehgcap ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Best Green bean Casserole
Green Bean Casserole 2 ten-ounce packages frozen French-style green beans 1 tablespoon butter 1 tablespoon all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 teaspoon sugar 1/2 teaspoon freshly grated onion or 1 teaspoon onion flakes 1 cup sour cream 1/2 cup grated sharp cheddar cheese 1/2 cup crushed cornflakes 1 tablespoon butter, melted Preheat oven to 350 degrees. Cook and drain green beans. In a large saucepan, combine one tablespoon butter, flour, salt, pepper, sugar, onion, sour cream, and cheese. Stir and cook over low heat until ingredients are well combined and cheese is melted. Add beans, mixing well. Pour into a buttered two- quart casserole. Combine cornflakes with one tablespoon melted butter and sprinkle over bean mixture. Bake uncovered for 25 minutes. SERVES: 6 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Alpine Style Green Beans
Alpine Style Green Beans 1 pound green beans -- trimmed 3 tablespoons butter 1/2 cup onion -- finely diced 1 cup sour cream salt -- to taste 2 cups Gruyere or other Swiss cheese -- grated 1/4 cup bread crumbs Preheat oven to 350. French cut beans by cutting them in half lengthwise, running knife down flat part between seams of bean. If beans are long, cut them at an angle into lengths of about 2 inches. Steam until crisply tender, from 3 to 5 minutes. When cooked through, but still slightly crunchy, remove from steamer. In large skillet, melt 2 tbs. of butter and add onion. Cook until translucent. Stir in sour cream and green beans. Add salt to taste. Mix to coat all ingredients and turn off heat. Spread mixture into a lightly greased casserole. Layer cheese over it. Top with breadcrumbs, and dot with remaining butter. Bake for 25 minutes or until top is golden brown and sauce is bubbly. Serve hot or warm. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Green Beans with Hot Bacon Dressing
GREEN BEANS WITH HOT BACON DRESSING 4 thin slices bacon, cut into 1/2 inch pieces 1 chicken bouillon cube, dissolved in 1/3 cup boiling water 1 tbsp. granulated sugar 1/8 tsp. pepper 1 lb. fresh green beans, trimmed and cut into 2 inch lengths, about 4 cups 1 tbsp. red wine vinegar 1 hard cooked egg, chopped or grated In a 9-10 inch skillet, cook bacon 6-8 minutes over moderate heat, stirring frequently, until brown and crisp. Remove from heat; remove bacon to a paper towel with a slotted spoon. Stir chicken bouillon, sugar, and pepper into fat in skillet. Add green beans, cover and cook 4-6 minutes, tossing beans several times, until crisp tender. Remove from heat, add vinegar and toss thoroughly. Transfer to a serving platter and garnish with cooked bacon and chopped egg. Makes 5-6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Green Bean Casserole From Grandma
Green Bean Casserole From Grandma Original Recipe Yield 10 servings 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt 1 teaspoon white sugar 1/4 cup onion, diced 1 cup sour cream 3 (14.5 ounce) cans French style green beans, drained 2 cups shredded Cheddar cheese 1/2 cup crumbled buttery round crackers 1 tablespoon butter, melted Preheat oven to 350 degrees F. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in salt, sugar, onion, and sour cream. Add green beans, and stir to coat. Transfer mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese. Bake for 30 minutes in preheated oven, or until top is golden and cheese is bubbly. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Green Beans and Water Chestnuts Casserole
Green Beans and Water Chestnuts Casserole Prep Time: 5 Min Cook Time: 12 Min Servings 4 2 teaspoons olive oil 1 teaspoon butter (optional) 1/4 cup diced red onion 1 (5 ounce) can sliced water chestnuts, drained 1 (10 ounce) package frozen cut green beans 2 teaspoons balsamic vinegar Heat olive oil and butter in a skillet over medium-high heat. Add onion, and saute for a few minutes to release flavor into oil. Add water chestnuts, green beans and vinegar; cook and stir for about 10 minutes, until green beans are cooked but still crunchy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Green beans with Breadcrumbs
Green Beans with Bread Crumbs Prep Time: 15 Min Cook Time: 10 Min 1 pound fresh green beans, washed and trimmed 1/2 cup water 1/4 cup Italian-style seasoned bread crumbs 1/4 cup olive oil salt and pepper to taste 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 cup grated Parmesan cheese Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well. Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until beans are coated. Sprinkle with Parmesan cheese, and serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Green Beans with Herb Sauce
GREEN BEANS WITH HERB SAUCE 1 lb. green beans 1/4 cup butter or margarine 3/4 cup minced onions 1 minced clove garlic 1/4 cup minced celery 1/4 cup snipped parsley 1/4 tsp. dried rosemary 1/4 tsp. dried basil 3/4 tsp. salt Prepare beans, crosscut, then cook. Meanwhile, melt butter in saucepan. Add onions, garlic, celery; saute 5 minutes. Add rest of ingredients. Simmer, covered, 10 minutes. Toss well with drained beans. Makes 4 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Easy Peanut Butter Cookies
I have to watch mine since my oven cooks too hot, but you can take them out just a bit earlier. Charlotte - Original Message - From: "gail johnson" To: Sent: Thursday, September 30, 2010 3:19 AM Subject: Re: [CnD] Easy Peanut Butter Cookies Does anyone else have problems with tn this recipe burning when baking? -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy Peanut Butter Cookies
Shannon, Here is a very easy recipe. I have made them, and they are very good. Charlotte Peanut Butter Cookies 1 cup smooth peanut butter 1 cup granulated sugar or 1/2 cup granulated and 1/2 cup brown 1 egg 1 teaspoon vanilla Dash of salt Preheat oven to 325 degrees. Mix all ingredients until well blended. Roll into small balls. Place on an ungreased cookie sheet, 1 inch apart. Press lightly with a fork to flatten. Bake for 15 to 20 minutes. YIELDS: 1-1/2 dozen cookies ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Easy Peanut Butter Shortbread Cookies
Wendy, I would rather make my own as well. Just guessing, I would think the containers have about 1-1/2 cups of frosting in them. Charlotte - Original Message - From: "Wendy Williams" To: Sent: Friday, September 24, 2010 2:51 PM Subject: Re: [CnD] Easy Peanut Butter Shortbread Cookies Anyone know how many cups the can of cream cheese frosting is? I prefer to make my own. Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Test
Just want to see if my messages come through to the list. None of my other lists are getting them. Charlotte ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hawaiian Chicken II
Hawaiian Chicken II Chicken baked in an ever-popular sweet and sour sauce enhanced with orange juice, sugar, and wine." >From allrecipes.com Prep Time: 15 Minutes Cook Time: 45 Minutes Ready In: 1 Hour Yields: 4 servings 1 (10 ounce) jar sweet and sour sauce 1 cup packed brown sugar 1/2 cup orange juice 4 tablespoons white wine 1/4 cup butter, melted 4 skinless, boneless chicken breasts list end DIRECTIONS 1. Preheat the oven to 400 degrees F (200 degrees C). 2. In a bowl, combine sweet and sour sauce, brown sugar, orange juice, white wine, and melted butter or margarine. Mix well. 3. Place chicken in a greased 9x13 inch baking dish, and pour sweet and sour sauce mixture over chicken. 4. Bake for 45 minutes in the preheated oven, until the sauce has reduced to a thick glaze. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] slab cake question
Donald, Also, what is a slab cake, and will you share the recipe with us? Charlotte - Original Message - From: "Charlotte" To: Sent: Friday, September 17, 2010 6:52 AM Subject: Re: [CnD] slab cake question Donald, When using a glass baking dish, use a lower oven temp setting, 25 degrees lower than you use for a metal pan. And if your oven cooks hot, as mine does, you may need to lower it a bit more than that. Hope this helps. Charlotte - Original Message - From: "Donald" To: "cooking dark" Sent: Friday, September 17, 2010 6:40 AM Subject: [CnD] slab cake question I am baking a slab cake, 9x13 in a glass dish. How do I prevent the sides and bottom from getting too brown, even burning on the sides before the centre is done? I will be serving the cake in the dish and burned sides are unattractive. Thanks for your hints. /D ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] slab cake question
Donald, When using a glass baking dish, use a lower oven temp setting, 25 degrees lower than you use for a metal pan. And if your oven cooks hot, as mine does, you may need to lower it a bit more than that. Hope this helps. Charlotte - Original Message - From: "Donald" To: "cooking dark" Sent: Friday, September 17, 2010 6:40 AM Subject: [CnD] slab cake question I am baking a slab cake, 9x13 in a glass dish. How do I prevent the sides and bottom from getting too brown, even burning on the sides before the centre is done? I will be serving the cake in the dish and burned sides are unattractive. Thanks for your hints. /D ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] [Candy] shortening
In my personal opinion, real butter is better than using margarine, since margarine is synthetic and contains materials similar to plastics. Charlotte - Original Message - From: "Abby Vincent" To: Sent: Thursday, September 16, 2010 2:56 PM Subject: Re: [CnD] [Candy] shortening You can get lard, real or imitation, in most markets, at least in Los Angeles. Other places you may have to go to a Mexican market. Real lard is pig fat. My mother used it for her pie crust, the best I've ever tasted. Then she turned to Crisco vegetable shortening because lard got a bad rap. Is pig fat worse than trans fats? Your call. There is a Crisco-like version of "I Can't believe it's not butter" that I used the last time a recipe called for shortening. I think it's just butter-flavored Crisco. without the trans fats. Abby From: Lynda Sent: Thursday, September 16, 2010 11:17 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] shortening I guess it's a bit of both. I always try to make things as healthy as possible, and so I try to stay clear of shortening. I heard that you can replace shortening with margarine, but I've never tried. If there is something that I can use as a substitution, I'd also have to find out if the amount for the substitution would be the same as the shortening. As I said before, I have passed up many recipes because they call for shortening, but if I can find something else to use, I'd be happy. As a matter of fact, I have a brownie recipe that I'd love to try, but won't do so unless I can use an ingredient other than the shortening. Lynda "A friend is someone who knows the song in your heart and can sing it back to you when you have forgotten the words." - Original Message - From: "Jean Marcley" To: Sent: Thursday, September 16, 2010 11:10 AM Subject: [CnD] shortening > Do you want to use something that isn't fat or just not something like > lard or Crisco? > Jean > > My Credit Scores- Free > Click Here to See Your 3 FREE Credit Scores from All 3 Credit Bureaus! > http://thirdpartyoffers.juno.com/TGL3141/4c92324fc9e31bcd0b5st02duc > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Servings: Makes 8 to 10 servings.
Yes, it is a pot roast, and sounds very delicious. I think I am going to make this one myself. Charlotte - Original Message - From: "Jennifer Chambers" To: Sent: Monday, September 13, 2010 11:43 PM Subject: Re: [CnD] Servings: Makes 8 to 10 servings. Is this recipe called Pot Roast, by any chance? I have always done roasts in the oven or slow-cooker, and I have never really followed a recipe. Just did my own thing. This recipe looks really good, and very simple. I'm going to copy it, but want to put the proper title for it. Jennifer On 9/10/10, Marilyn wrote: > budget pot roast is the title. Sorry.! > - Original Message - > From: "Marilyn" > To: > Cc: > Sent: Friday, September 10, 2010 1:45 PM > Subject: [CnD] Servings: Makes 8 to 10 servings. > > >> Servings: Makes 8 to 10 servings. >> Prep: 30 mins >> Total: 2 hrs 15 mins >> Ingredients >> 1 2-1/2- to 3-lb. boneless beef chuck pot roast >> Salt and pepper >> 1/4 cup cooking oil >> 2 large onions, cut into 3/4-inch slices >> 3/4 cup water >> 1/4 cup red wine vinegar >> 1 tsp. dried thyme, crushed >> 1/4 tsp. salt >> 1 lb. potatoes >> 1 lb. carrots cut into 2-inch pieces >> 2 stalks celery, bias-sliced into 1-inch pieces >> 1/2 cup cold water >> 1/4 cup all-purpose flour >> Black pepper (optional) >> Directions >> 1. >> Trim fat from meat. Sprinkle with salt and pepper. In a 4-1/2- to 6-quart >> Dutch >> oven over medium heat brown roast on all sides in hot oil. Remove meat. >> In >> >> same pan, >> cook onions until browned. Remove onions. Carefully wipe excess oil from >> pan. Return >> meat and onions to pan. Combine the 3/4 cup water, the vinegar, thyme, >> and >> >> 1/4 teaspoon >> salt. Pour over roast and onions. Bring to boiling; reduce heat. Simmer, >> covered, >> for 1 hour. >> 2. >> Meanwhile, if using new potatoes, peel a strip of skin from the center of >> each. >> If using medium potatoes or sweet potatoes, peel and cut into eighths. >> Add >> >> potatoes, >> carrots, and celery to meat. Return to boiling; reduce heat. Simmer, >> covered, for >> 45 to 55 minutes more or until meat and vegetables are tender. Transfer >> meat and >> vegetables to a serving platter, reserving juices in Dutch oven. Keep >> warm. >> 3. >> For gravy, measure juices; skim off fat. If necessary, add enough water >> to >> >> juices >> to equal 1-1/2 cups. Return to Dutch oven. >> 4. >> In a small bowl whisk together the 1/2 cup cold water and flour until >> smooth. Stir >> into juices in pan. Cook and stir over medium heat until thickened and >> bubbly. Cook >> and stir for 1 minute more. If desired, season with pepper. Serve gravy >> with meat >> and vegetables. Makes 8 to 10 servings. Enjoy. >> >>>From Rhonda. >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > > > > > No virus found in this incoming message. > Checked by AVG - www.avg.com > Version: 9.0.851 / Virus Database: 271.1.1/3126 - Release Date: 09/10/10 > 03:08:00 > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] grape salad
Hi, Amanda, I have had this salad, made by different individuals, on several occasions. It is indeed very good. The first time I had it was at a baby shower for my daughters' friend with whom they used to work. Then I had it at church and another party. It is different, but that is one reason it is so good--variety is indeed the spice of life! Charlotte - Original Message - From: "Amanda Wilson" To: "Cooking in the Dark" Sent: Saturday, September 11, 2010 12:40 PM Subject: [CnD] grape salad dear all, My mother made this and it was. I know it sounds weird, but it taste great. Prayer is a powerful thing try it today and see what God can do for you. __ Information from ESET NOD32 Antivirus, version of virus signature database 5443 (20100911) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Taco Soup
Hi, Thank you so much for deciding to put the names of the recipes in the email. I did not mean to come across as impatient or aggravated. It simply makes it easier to file the recipe. I appreciate your understanding in this matter. Charlotte - Original Message - From: "williams4895" To: Sent: Saturday, September 11, 2010 11:49 AM Subject: Re: [CnD] Taco Soup I'm sorry I shouldn't have put the name of the recipe in the subject line. I can submit it again if that will help. The name of it is Taco Soup. I will start putting the names of recipe's in the body of the email. - Original Message - From: "Anna" To: Sent: Thursday, September 09, 2010 3:59 PM Subject: Re: [CnD] Taco Soup > I'm sorry if this is off topic but is it possible to put the title of the > recipe at the top? I have no idea what this recipe is supposed to be, > therefore I don't no what folder to put it into. > Anna > - Original Message - > From: "williams4895" > To: "cooking in the dark" > Sent: Thursday, September 09, 2010 1:52 PM > Subject: [CnD] Taco Soup > > >>1 1/2 pound ground beef >> 2 cans Bushes chili-style beans without meat undrained >> 1 14-ounce can mexican-style stewed tomatoes undrained >> 1 10-ounce can Rotel tomatoes with chilies undrained >> 1 10.5-ounce package Hidden Valley Ranch dressing mix >> 1 large onion chopped >> 1 package Taco Seasoning mix >> 3 cups beef broth >> Salt and pepper to taste >> Brown meatand onion in dutch oven. Drain. Return meat to pot. Add all >> other ingredients and simmer for about an hour. Serve with tortilla chips >> and grated cheese. >> Enjoy. >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Taco Soup
But that does not help when one wants to move a recipe into a folder, don't you understand? That is why she is asking for the name of the recipe to be at the top of the recipe! Charlotte - Original Message - From: "Bob Kennedy" To: Sent: Thursday, September 09, 2010 3:19 PM Subject: Re: [CnD] Taco Soup The name is in the subject line - Original Message - From: "Anna" To: Sent: Thursday, September 09, 2010 3:59 PM Subject: Re: [CnD] Taco Soup I'm sorry if this is off topic but is it possible to put the title of the recipe at the top? I have no idea what this recipe is supposed to be, therefore I don't no what folder to put it into. Anna - Original Message - From: "williams4895" To: "cooking in the dark" Sent: Thursday, September 09, 2010 1:52 PM Subject: [CnD] Taco Soup >1 1/2 pound ground beef > 2 cans Bushes chili-style beans without meat undrained > 1 14-ounce can mexican-style stewed tomatoes undrained > 1 10-ounce can Rotel tomatoes with chilies undrained > 1 10.5-ounce package Hidden Valley Ranch dressing mix > 1 large onion chopped > 1 package Taco Seasoning mix > 3 cups beef broth > Salt and pepper to taste > Brown meatand onion in dutch oven. Drain. Return meat to pot. Add all > other ingredients and simmer for about an hour. Serve with tortilla chips > and grated cheese. > Enjoy. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] looking for ways to roast a cornish game hen
CJ, Rub some melted butter and rosemary and garlic, salt and pepper under the skin of the hens and then roast them. They really are good that way. Maybe a tad of lemon juice as well. Charlotte - Original Message - From: "Carla Jo" To: "cooking in the dark" Sent: Tuesday, August 31, 2010 2:07 PM Subject: [CnD] looking for ways to roast a cornish game hen I actually have two, the small little game hens. I am just looking for something a bit different, not the usual plain roasted game hens. Any suggestions? I don't really need a recipe, just maybe some tips, suggestions, or guidelines. thanks, Carla ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] intro and a few questions
Any kitchen store should have the longer oven mitts. - Original Message - From: "Tara Fairchild" To: Sent: Tuesday, August 24, 2010 8:11 PM Subject: Re: [CnD] intro and a few questions YOu can get those oven mits with longer arms at say a BBBY as well and other kitchen stores so don't feel you have to pay the mark up at a place for the blind. No offense meant by this Dale because I am sure your prices are reasonable but some others aren't if you do have these on BMM. I had a flat cooktop and I am totally blind and had no problem with the top. You just feel where the heat is and set pan accordingly and then slide it a little one way or another depending if you feel a lot of heat or a little coming up from where the pan should be placed. I too did not know there were lines on sticks of butter. Sometimes you just have to bite the bullet and do the container thing to scoop tea or tablespoons of ingredients out of. Good luck on the cooking and you should stay on the list. It's not really that high traffic and if you see a recipe you like you can relligate it to a recipe folder in your mail program for later experiments. Tara - Original Message - From: "Alex Hall" To: Sent: Tuesday, August 24, 2010 8:17 PM Subject: [CnD] intro and a few questions > Hi all, > I am Alex. I am a senior in college for computer science. My family > loves to cook, so I have never really had to learn. Growing up with > cooks, though, has provided me with many hints and ideas, though I > have never applied any of this "absorbed" knowledge to any cooking > projects of my own. I know I will have to learn to cook sometime, > though, and now that my sister is temporarily unable to cook (she is > the primary cook in the house) I figure that now is as good a time as > any. > > I have a small amount of vision. I can see a bowl on the counter, for > example, but cannot see that I missed some sugar while mixing; I can > see where the stove (one of those annoying cooktop ones) is in the > kitchen, but I cannot see enough detail to see the sides of the oven > or where the "burners" are on the flat top of the stove. With that in > mind, here are the questions I have come up with, after today's > adventure of making a cake: > > 1. For those of you with cooktops (where there are no physical burners > but rather just one flat surface), how do you position pots or pans in > the right place? > > 2. Perhaps this will come with practice, but one of my biggest fears > while cooking with an oven is that I will hit the sides of the oven > with my wrists or forearms while putting something into or removing > something from the oven. How do you avoid this, as potholders or even > oven mits only cover the hands, not the arms, and the arms are much > closer to the sides than the hands? > > 3. How, when you are mixing something, do you tell if you have mixed > thoroughly enough? While mixing the wet ingredients for the cake > today, I was told that I had missed a few pockets of sugar, but I > could not have felt this through the wisk. > > 4. How do you pour liquids into measuring spoons? I can manage cups > well enough, though pouring oil is difficult as it is hard to feel, > but I cannot figure out a good way of pouring into spoons? I > considered putting things like oil or vanilla into larger containers > so I could just take a spoonful, but is there a better way that would > not require such large containers? > > 5. Tomorrow's experiment may be spaghetti (our family does not believe > in canned sauce, so it will be from scratch). How will I tell when the > ground beef is browned? Similarly, how would I tell if a hamburger or > steak was done? What about other types of meat being prepared on a > stove (as opposed to in an oven where a thermometer could provide a > good indication)? > > 6. Has anyone come up with a way to figure out where the teaspoon > markings are on a stick of butter? I had to have someone score the > butter at the teaspoon line so I could cut off the right amount. In > fact, before that, I had no idea that such marks were even on sticks > of butter; I always thought you just had to soften the butter and take > a teaspoon to it somehow. > > 7. Are there any good websites for recipes? By good I mean both > accessible with a screen reader and containing good-tasting dishes. > > TIA for any help. I may not stay on this list long as school starts > next week and so I will not have much opportunity to cook anything, > but I hope to figure a few things out for this week and then try again > next time I am home on break. > > -- > Have a great day, > Alex (msg sent from GMail website) > mehg...@gmail.com; http://www.facebook.com/mehgcap > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbra
Re: [CnD] Easy Cheesy Salsa Meatloaf
Marilyn, I really appreciate these main dish recipes you have been sending. The higher they are in protein, the happier I am. Thank you, my friend. Charlotte - Original Message - From: "Marilyn" To: Cc: Sent: Friday, August 13, 2010 9:19 AM Subject: [CnD] Easy Cheesy Salsa Meatloaf Easy Cheesy Salsa Meatloaf 2 lbs. lean ground beef 2/3 cp chunky style tomato salsa 1 egg, beaten 1/3 cup milk 3/4 cup bread crumbs 1 cup shredded pepper Jack Cheese 1 tsp. salt 1 tsp. black pepper 1 tsp. ground cumin Cayenne Pepper to taste Topping: 1/4 cup chunky-style tomato salsa 1/2 cup shredded pepper Jack Cheese In a large mixing bowl, combine all the ingredients (except for the topping) and mix until just combined. Lightly grease the bottom of a roasting pan with a few drops of vegetable oil. Wet your hands with cold water, and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high. Spread the 1/3 cup of salsa on the top of the meatloaf, and top with the 1/2 cup cheese. Bake at 325 degrees F., for 1 hour and 15 minutes, or until the internal temperature reaches 160 degrees. Let rest for 10-15 minutes before serving with extra salsa on the side. Serves 8. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Slow Cooker Lemon Garlic Chicken II
Slow Cooker Lemon Garlic Chicken II Prep Time: 15 Min Cook Time: 3 Hrs 15 Min 6 servings 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 pounds skinless, boneless chicken breast halves 2 tablespoons butter 1/2 cup water 4 tablespoons fresh lemon juice 3 cloves garlic, minced 1 teaspoon chicken bouillon granules 1 teaspoon chopped fresh parsley In a bowl, mix oregano, salt, and pepper. Rub mixture into chicken. Melt butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker. In same skillet, mix water, lemon juice, garlic, and bouillon. Bring mixture to boil. Pour over chicken in slow cooker. Cover, and cook on High for 3 hours, or Low for 6 hours. Add parsley to slow cooker 15 to 30 minutes before end of cook time. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork Chops and Cheesy Scalloped Potatoes
Pork Chops and Cheesy Scalloped Potatoes Prep Time: 20 Min Cook Time: 6 Hrs Ready In: 6 Hrs 20 Min Servings 4 4 pork chops salt and ground black pepper to taste 3 pounds red potatoes, scrubbed and sliced, divided 1 onion, sliced, divided 1/4 cup all-purpose flour, divided 1 (16 ounce) jar cheese sauce (such as RaguĀ® Double Cheddar) 3/4 cup milk Place pork chops into a slow cooker; sprinkle with salt and pepper. Layer 1/4 of sliced potatoes over pork chops, followed by 1/4 of onion slices. Sprinkle onion with 1 tablespoon flour and season with salt and pepper. Repeat layers of potatoes, onions, 1 tablespoon of flour, and a sprinkle of salt and pepper three more times. Mix cheese sauce with milk until smooth and pour over potatoes. Set slow cooker to High and cook for 6 hours. I would use skim milk in this recipe. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Jimmbo's Garlic Knots
Jimmbo's Garlic Knots "These knots are such a hit. Your guests will keep asking for more of Jimmbo's Garlic Knots!" Prep Time: 5 Min Cook Time: 17 min 1 (10 ounce) can refrigerated pizza crust dough 1/3 cup olive oil 6 tablespoons finely chopped fresh garlic 5 tablespoons grated Parmesan cheese 3 tablespoons chopped fresh parsley 1 teaspoon crushed red pepper 1 teaspoon salt Preheat oven to 450 degrees F. Roll out pizza dough to form a 10x16 inch sheet of dough. Cut the sheet into 3/4 inch parallel strips. Then cut these strips in half making about 24 pieces. Tie each strip into a knot and place these knotted strips of dough close together in a greased pan. Bake in preheated oven until golden brown. Remove the knots from the oven, place them in a big bowl. While the knots are still hot, drizzle them with olive oil. Sprinkle with garlic, cheese, parsley, red pepper and salt. Toss well and serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Making a Layered cake?
Marilyn, If the layers are lopsided, take the layers, so that they match up better. If they are taller on one side tha the other, put the tallest on the bottom, then put the other one with the short side on top of the tall side of the bottom. that should help to even them out. Check this before you frost the bottom layer to make doing this easier, then frost the bottom one and then put the top one on. I hope this is clearer than it seems. Charlotte - Original Message - From: "Marilyn" To: Sent: Thursday, July 22, 2010 10:09 AM Subject: Re: [CnD] Making a Layered cake? Charlotte, I'm talking about once the cakes are cooled then how do you put them together and ice them, without them being lopsided? Marilyn - Original Message - From: "Charlotte" To: Sent: Thursday, July 22, 2010 11:06 AM Subject: Re: [CnD] Making a Layered cake? > Marilyn, > > I divide the batter in half for a two-layer cake. Once I have the batter > in > the pans, I tap them on the counter and smoothe them gently to even them > out. > > Hope this helps. > > Charlotte > - Original Message - > From: "Marilyn" > To: > Sent: Thursday, July 22, 2010 9:54 AM > Subject: Re: [CnD] Making a Layered cake? > > > I would like to know how you made your layer cake. > > I'd also like to know how visually impaired people make layer cakes, > without > them being lopsided, as mine are. > > Marilyn > - Original Message - > From: "Blaine Deutscher" > To: "Cooking in the Dark" > Sent: Thursday, July 22, 2010 10:51 AM > Subject: [CnD] Making a Layered cake? > > >> Hello there. >> >> When I was a high school student I took a White cake and made it a >> layered >> cake putting chocolate icing on the three layers and the sides. I was >> just >> wondering if anyone has any tips on taking a cake and cutting it into >> three >> separate pieces or do you make three different White cakes and put them >> on >> top of each other? Have a great day everyone. >> Blaine >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > > > > > No virus found in this incoming message. > Checked by AVG - www.avg.com > Version: 9.0.851 / Virus Database: 271.1.1/3021 - Release Date: 07/22/10 > 02:36:00 > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.851 / Virus Database: 271.1.1/3021 - Release Date: 07/22/10 02:36:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Making a Layered cake?
Marilyn, I divide the batter in half for a two-layer cake. Once I have the batter in the pans, I tap them on the counter and smoothe them gently to even them out. Hope this helps. Charlotte - Original Message - From: "Marilyn" To: Sent: Thursday, July 22, 2010 9:54 AM Subject: Re: [CnD] Making a Layered cake? I would like to know how you made your layer cake. I'd also like to know how visually impaired people make layer cakes, without them being lopsided, as mine are. Marilyn - Original Message - From: "Blaine Deutscher" To: "Cooking in the Dark" Sent: Thursday, July 22, 2010 10:51 AM Subject: [CnD] Making a Layered cake? > Hello there. > > When I was a high school student I took a White cake and made it a layered > cake putting chocolate icing on the three layers and the sides. I was just > wondering if anyone has any tips on taking a cake and cutting it into > three > separate pieces or do you make three different White cakes and put them on > top of each other? Have a great day everyone. > Blaine > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.851 / Virus Database: 271.1.1/3021 - Release Date: 07/22/10 02:36:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Asparagus and Mozzarella Stuffed Chicken Breasts
Asparagus and Mozzarella Stuffed Chicken Breasts "This dish is easy enough for a Tuesday, but looks pretty enough for company. It has a really fresh flavor and goes great with roasted potatoes or rice." Prep Time: 20 Min Cook Time: 25 Min 2 servings 2 large skinless, boneless chicken breast halves salt and black pepper to taste 8 asparagus spears, trimmed - divided 1/2 cup shredded mozzarella cheese, divided 1/4 cup Italian seasoned bread crumbs Preheat oven to 375 degrees F. Grease an 8x8-inch baking dish. Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper. Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs. Bake in preheated oven until juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking for accessible convection microwave oven
Hi, Tonia, If you find one, please share your good newws with us all. I'd love to find one! Charlotte - Original Message - From: "Gatton, Tonia (OFB-LV)" To: ; "Amanda Wilson" Sent: Friday, July 09, 2010 2:10 PM Subject: [CnD] Looking for accessible convection microwave oven Hi! I'm looking for an accessible convection microwave oven. Either one that has tactual buttons or one that can be labeled with braille or sticky dots. They don't have any listed on the NFB site under accessible consumer electronics. Thanks! Tonia ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Tartar sauce recipes?
Hi, Brittany, I had a friend who used to make it by mixing sweet pickle relish with mayonnaise. I have done that, and it's pretty good. Hope this helps. Charlotte - Original Message - From: "Brittany Simpson" To: Sent: Wednesday, June 09, 2010 5:54 PM Subject: [CnD] Tartar sauce recipes? Hi list, I'm wanting to make tartar sauce, and I know it's supposed to be prettysimple, but I don't even know where to begin. Could any of you help me please? Thanks so much. Brittany ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Last question
Mona, I have the magic bullet, and it does these things great. When you are preparing your foods, turn it into position, chop and then stop and start again. See if doing this two or three times will work for you. We use our Magic bullet all the time and have great success with it. Just be careful that you don't let it all turn to mush. Hope this is helpful. Charlotte - Original Message - From: "Specks Craig" To: "Cooking In The Dark Recipe" Sent: Monday, June 07, 2010 12:01 PM Subject: [CnD] Last question I bought a magic bullet because was suppose to do things like chopping. When I chop onions, bell pepper, etc in the bullet, I don't get them as fine as mom use to. The magic bullet doesn't seem to do what it's suppose to do. Any ideas? Thanks Mona ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Chicken Breasts
I really appreciate this recipe, and I plan to try it right away. Anything similar, please share! Charlotte - Original Message - From: "Malak and Mohamed Ł ŁŁ ŁŁ ŲŁ ŲÆ" To: Sent: Monday, April 26, 2010 8:54 PM Subject: Re: [CnD] Baked Chicken Breasts Here is a recipe I personally love! Aloha Chicken Ingredients 1 small can (8 oz.) unsweetened pineapple slices, packed in juice 1 teaspoon chopped garlic 1 teaspoon cornstarch 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 1/2 teaspoon dried thyme 4 skinless, boneless chicken breasts (about 1 pound) Preparation Preheat oven to 400 F. Drain pineapple, reserving the juice. Combine juice with garlic, cornstarch, Worcestershire, mustard and thyme. Arrange chicken in an 8-inch square pan that has been sprayed with non-stick cooking spray. Pour juice mixture over chicken and bake uncovered for 20 minutes. Spoon juices from pan over chicken. Top each portion of chicken with a pineapple slice and return to the oven for 5 minutes. Yield: 4 servings. On 4/25/10, Judy Hansen wrote: > Does anyone have a tried and true recipe for baking chicken breasts? I > have > the skinless boneless variety from Schwan's and am looking for ideas. > Thought of covering them with mushroom or cream of chicken soup and baking > them that way. Has anyone done this, and liked them cooked this way? > > Blessings, > > Judie > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Ł ŁŁ ŁŁ ŲŁ ŲÆ ŲØŁŁŁ www.theplaceformalak.blogspot.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Elaine's corn casserole
I have never put the sugar in it, either. I do like that recipe, without the sugar. Charlotte - Original Message - From: "Marilyn" To: Sent: Wednesday, April 21, 2010 6:56 PM Subject: Re: [CnD] Elaine's corn casserole Charlotte, I never put sugar in it when I make it, because there is already sugar in the Jiffy Cornbread mix. Marilyn - Original Message - From: "Charlotte" To: Sent: Wednesday, April 21, 2010 6:24 PM Subject: Re: [CnD] Elaine's corn casserole > Just my opinion, but I have never understood the need for sugar in this > recipe. > > Charlotte > - Original Message - > From: "E. Squared" > To: "cnd" > Sent: Wednesday, April 21, 2010 5:06 PM > Subject: [CnD] Elaine's corn casserole > > > Elaine's corn casserole > 1 can cream-style corn (15 oz.), > 1 can whole kernel corn (15 oz.) -liquid included, > 1 box Jiffy corn muffin mix, > 8 oz. sour cream (low fat is fine), > 4 beaten eggs, > 1 stick melted butter or margarine, > 1/3 cup sugar, > 1/2 cup milk. > Combine all ingredients in a bowl, mix well, and pour in a greased 9x13 > pan. > Bake 1hour at 350 > degrees. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.801 / Virus Database: 271.1.1/2827 - Release Date: 04/21/10 14:31:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Elaine's corn casserole
Just my opinion, but I have never understood the need for sugar in this recipe. Charlotte - Original Message - From: "E. Squared" To: "cnd" Sent: Wednesday, April 21, 2010 5:06 PM Subject: [CnD] Elaine's corn casserole Elaine's corn casserole 1 can cream-style corn (15 oz.), 1 can whole kernel corn (15 oz.) -liquid included, 1 box Jiffy corn muffin mix, 8 oz. sour cream (low fat is fine), 4 beaten eggs, 1 stick melted butter or margarine, 1/3 cup sugar, 1/2 cup milk. Combine all ingredients in a bowl, mix well, and pour in a greased 9x13 pan. Bake 1hour at 350 degrees. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hamilton beach talking microwave
I am sorry I cannot help you with this. I hope someone else can. Charlotte - Original Message - From: "Gerry Leary" To: Sent: Sunday, April 18, 2010 11:18 AM Subject: [CnD] hamilton beach talking microwave Does anyone know where I can get one of the hamilton beach talking microwave ovens? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Marshmallow Applesauce Cake question
I think you can cut the sugar just as you suggest in this recipe. Charlotte - Original Message - From: "V Jack" To: ; "'Jan Bailey'" Sent: Friday, April 16, 2010 11:22 AM Subject: Re: [CnD] Marshmallow Applesauce Cake question Do you think if I have sweeten apple sauce I could cut the sugar by 1/2 cups? It sounds pretty sweet with the marshmellows. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey Sent: Tuesday, March 30, 2010 5:02 AM To: cookinginthedark@acbradio.org Subject: [CnD] Marshmallow Applesauce Cake Marshmallow Applesauce Cake 2 3/4 cups flour 2 cups sugar 1 1/2 teaspoon baking soda 1 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon baking powder 1/2 teaspoon allspice 1/2 cup shortening 2 eggs 2 cups unsweetened applesauce 20 large marshmallows Pre-heat oven to 350 degrees. Sift dry ingredients together. Set aside. In a large bowl, mix together shortening, eggs and applesauce. Add dry ingredients to wet ingredients. Beat until smooth and well blended. Pour batter into a greased and floured 13" X 9" cake pan. Press whole marshmallows into the batter and to the bottom of the pan. The 20 marshmallows are placed four rows of five each. During baking, the marshmallows will melt and rise to the top, making a frosting. Bake for about 50 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Mini Ice Cream Cookie Cups
Mini Ice Cream Cookie Cups An easy make-ahead recipe is a fun and impressive dessert for your next gathering. Prep Time: 20 Min Total Time: 45 Min Makes: 24 tartlets Pillsbury Bake-Off Sue Compton Delanco, NJ Bake-OffĀ® Contest 44, 2010 1 package (16 oz) PillsburyĀ® Ready to Bake!ā¢ refrigerated sugar cookies (24 cookies) 4 teaspoons sugar 1/3 cup FisherĀ® Chefās NaturalsĀ® Chopped Walnuts, finely chopped 1/2 cup HersheyāsĀ® semi-sweet chocolate baking chips 1/4 cup SmuckerāsĀ® Seedless Red Raspberry Jam 1 1/2 cups vanilla bean ice cream, softened 24 fresh raspberries DIRECTIONS 1. Heat oven to 350Ā°F. Spray 24 mini muffin cups with CriscoĀ® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown. 2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes. 3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth. 4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides. 5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set. 6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pillsbury Bake Off
Wendy, I have the recipe, because I get the Pillsbury Newsletter. I will send it to the list. Charlotte - Original Message - From: "Wendy Williams" To: Sent: Friday, April 16, 2010 11:00 AM Subject: [CnD] Pillsbury Bake Off Oprah presented the prize to the winner of the Pillsbury Bake Off. The person made Mini Ice Cream Cups. Do you have to buy their cookbook to get the winning recipes? Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chicken Dinner Elegante
Chicken Dinner Elegante Don't forget to add the sherry for a "je ne sais quois" taste (14-ounce) can artichoke hearts 10 small new potatoes, pared 6 chicken breast halves Flour to coat chicken 1/4 cup butter or margarine 2 Tablespoons chopped green onion 1 (6-ounce) can mushroom caps and liquid 1/4 cup sherry 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 cup sour cream 1 Tablespoon flour Arrange artichoke hearts and potatoes in a 2-1/2 quart casserole. Coat chicken with flour and brown in butter or margarine. When brown on both sides, arrange on top of vegetables. In same skillet, cook green onions until tender. Stir in mushroom caps with liquid and sherry. Pour this mixture over chicken and vegetables. Sprinkle with salt and pepper. Cover and bake in 350 degree oven for 1-1/2 hours. Place chicken and vegetables on warm serving platter. Pour juices from casserole into small sauce pan. Add 1 Tablespoon flour and simmer mixture 2 to 3 minutes, stirring constantly. Blend in 1/2 cup sour cream and heat. Pour sauce over chicken and vegetables and serve. SERVES: 6 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Slow Cooker Black Bean Chicken
Sharon, I personally would cook this recipe for a shorter period of time and add some spices to it, maybe even just a pack of taco seasoning. I think that would give it some flavor. Just my thoughts. Charlotte - Original Message - From: "sharon howerton" To: ; "Jan Bailey" Sent: Sunday, April 11, 2010 8:44 AM Subject: Re: [CnD] Slow Cooker Black Bean Chicken My friend made this recipe and described it as one of his few "crockpot failures." (He is quite a good cook.) He followed the directions exactly and said there was no way it should cook 8-10 hours. He said it had no flavor and was more like "goop that you would get in a hospital." He's going to bring me some to try but doesn't think it'll amount to much. If anyone else has tried this, please let me know your experiences. He plans to try it again but will not do the chicken frozen and will cook at least half the time. Sharon - Original Message - From: "Jan Bailey" To: Sent: Monday, February 15, 2010 5:09 AM Subject: [CnD] Slow Cooker Black Bean Chicken > Slow Cooker Black Bean Chicken > > > > > 2 cans black beans > 16 oz jar salsa > 1/2 cup brown rice (uncooked) > 1.5 lb chicken breast > sour cream > shredded cheese of your choice > > > Place frozen chicken breasts in slow cooker. > Pour beans, rice and salsa over chicken. > Cook low 8-10 hours and serve. > > serve with sour cream and cheese if desired > > Number of Servings: 6 > > cal. 320 > fat 2 > > > > > > > > > > > > > > > > > __._,_.___ > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Banana Crunch Cake
Where do you mix in the cake mix? - Original Message - From: "Patricia" To: "CND" Sent: Thursday, April 08, 2010 8:28 PM Subject: [CnD] Banana Crunch Cake Banana Crunch Cake 1/2 c. all-purpose flour 1 c. coconut 1 c. rolled oats 3/4 c. firmly packed brown sugar 1/2 c. chopped pecans 1/2 c. butter or margarine 1-1/2 c. (2 large) sliced, very ripe bananas 1/2 c. dairy sour cream 4 eggs 1 18.25-oz. pkg. yellow cake mix (pudding in mix) Preheat oven to dg350. Grease and flour a 10-inch tube pan. In medium bowl combine flour, coconut, oats, brown sugar and pecans; mix well. Using fork or pastry blender, cut in margarine until mixture is crumbly. Set aside. In large bowl combine bananas, sour cream and eggs; beat with mixer at high speed 2 minutes. Spread 1/3 of batter in pan. Sprinkle with 1/3 coconut mixture. Repeat layers two more times--ending with coconut mixture. Bake 50 to 60 minutes, or until tests done. Cool in pan 15 minutes. Remove from pan. Invert onto serving platter (coconut side up) and cool completely. Yield 16 servings. Source: "Pillsbury Best of the Bake-Off Cookbook" ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Slow Cooker Chicken Alfredo
Slow Cooker Italian Chicken Alfredo Prep Time: 20 Min Cook Time: 5 Hrs Original Recipe Yield 4 servings cooking spray 4 (4 ounce) skinless, boneless chicken breast halves 1/4 cup water 1 (.7 ounce) package dry Italian-style salad dressing mix 1 clove garlic, pressed 1 (8 ounce) package cream cheese, softened 1 (10.75 ounce) can condensed cream of chicken soup 1 (4.5 ounce) can chopped canned mushrooms 1 (8 ounce) package spaghetti 1 tablespoon chopped fresh parsley Directions Spray crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in spaghetti, and return to a boil. Cook pasta uncovered, stirring occasionally, until pasta has cooked through, but is still firm to bite, about 12 minutes. Drain well in a colander set in the sink. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Asparagus Almond Casserole
Asparagus-Almond Casserole 6 Tablespoons butter, divided 2 Tablespoons flour 1 cup milk 1/2 teaspoon salt Dash pepper 8 ounces American cheese, grated 1 can (16 ounces) asparagus, drained 3 hard-boiled eggs, sliced 1-1/2 cups cracker crumbs 1/2 cup sliced almonds Melt 2 Tablespoons butter over low heat. Stir in flour one Tablespoon at a time. Add 1 cup milk all at one time. Stir until thickened. Add salt and pepper. Add cheese and stir until melted. In a 2-quart casserole dish, layer one half asparagus, one half cheese sauce, and one half hard-boiled eggs. Repeat. Melt 4 Tablespoons butter. Add crackers and almonds. Spread over casserole. Bake at 350 degrees until cracker mixture is brown, 15 to 20 minutes. SERVINGS: 4 - 6 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork Chops in Mushroom Sauce
Pork Chops in Mushroom Sauce 6 pork chops, 1 inch thick 3 Tablespoons vegetable oil 2 cups beef bouillon 1 cup fresh mushrooms, sliced 1 Tablespoon minced parsley 1-1/2 teaspoons paprika Salt and pepper to taste 1 medium onion, sliced, separated into rings 2 Tablespoons cornstarch 3/4 to 1 cup sour cream Garnish: minced parsley Brown pork chops in oil in a skillet over medium-high heat. Place in an oblong baking dish. Mix bouillon, mushrooms, 1 Tablespoon parsley, paprika, salt and pepper in a medium bowl. Pour over pork chops. Bake, covered, at 350 degrees for 45 minutes. Arrange onion rings on top of each pork chop. Bake covered for 30 minutes. Remove from oven and place pork chops in a warm serving dish. Pour pan drippings into a large saucepan. Add cornstarch. Cook over medium heat until thickened, stirring constantly. Remove from heat. Stir in sour cream. Pour over top of pork chops. Garnish with minced parsley. Serve immediately. SERVES: 6 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cracker Candy
Cracker Candy Prep Time: 5 min. Cook Time: 10 Min 1/4 (16 ounce) package saltine crackers 1/2 pound butter 3/4 cup white sugar 2 cups semisweet chocolate chips 3/4 cup chopped walnuts Preheat oven to 425 degrees F. Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes. Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees F. for 5 minutes, or until edges begin to brown. Remove from oven and spread chocolate chips evenly over top as they melt. Sprinkle with nuts, gently pressing into melted chocolate. Cool until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve. Allow to cool, and break into pieces. Refrigerate until ready to serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Baked Chicken Recipes, Anyone?
Hi, I am looking for some tasty baked chicken recipes. If some of you have some, please share. Charlotte O. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sonora Chicken
Do you layer the torn tortillas on the bottom of the pan and then more for a second layer, or how do the tortillas fit in this dish? Charlotte - Original Message - From: "Jan Bailey" To: Sent: Sunday, April 04, 2010 6:20 AM Subject: [CnD] Sonora Chicken Sonora Chicken 4 cups chicken, cooked and chopped 1 can of cream of mushroom soup 1 can cream of chicken soup 1 can chili without beans 1 (4 oz.) can chili salsa 1/2 cup milk 1 small onion, chopped finely 12 corn tortillas 1 cup cheddar cheese, grated 1 cup jack cheese, grated Mix together soups, chili, salsa, milk, and onion. Tear tortillas into small pieces. In a 13x9x2-inch baking dish layer half the chicken, half the sauce, and half the cheeses. Repeat. Bake 45 minutes at 350 degrees. You can also make this 24 hours in advance before baking for even better flavor. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Roasted Asparagus and Garlic
CJ, If you do it, please let me know how it turns out on the grill. Charlotte - Original Message - From: "Carla Jo" To: Sent: Friday, April 02, 2010 10:45 PM Subject: Re: [CnD] Roasted Asparagus and Garlic I am going to figure out how to do this one on the grill. This is my kind of recipe. cj ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Roasted Asparagus and Garlic
Roasted Asparagus and Garlic "Roasted garlic and asparagus prepared in a neat packet. Preparation time: 10 minutes. (Note: you can omit the wine and decrease the garlic and oil. serving size: 1/2 cup 12 cloves garlic 2 tablespoons olive oil 1/4 cup white wine 3 cups diagonally sliced asparagus 6 sprigs fresh thyme Preheat oven to 350 degrees F. Tear off 6 large pieces of foil. Divide garlic, olive oil, wine, asparagus, and thyme and arrange them on each piece of foil. Fold over each foil packet to seal. Place packets on a baking sheet and roast for 20 to 25 minutes until the asparagus is tender, but still a little crisp. Carefully open packets and serve asparagus with juices poured on top. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pressure Cooker
Laura, Could you share that information with the list perhaps? Thanks. Charlotte - Original Message - From: "Lora Leggett" To: Sent: Thursday, April 01, 2010 8:24 AM Subject: Re: [CnD] Pressure Cooker Hi Susan, My pressure cooker is made by Manttra. I have a thing for their home page, a manual and a recipe book that George helped me to get from the Internet. It is ju a regular pressure cooker, no buttons or programming. It goes on top of the stove. But they explain a lot about safety in the book. There are still so many things to try yet and got it about two Christmases ago. I am a little slow to try my new Christmas gifts but eventually I get to them. Lora - Original Message - From: "Susan" To: Sent: Tuesday, March 30, 2010 4:24 PM Subject: [CnD] Pressure Cooker > What brand is your pressure cooker, Lora. You gave some excellent tips. > > Susan > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Deep Fryers
Claudia, I would think the deep fryer would work fine, even after sitting around. Deep frying chicken and such is really not that hard to do. What kind of fryer do you have? If I can help you further, I will be glad to do so. Charlotte - Original Message - From: "Claudia" To: Sent: Thursday, April 01, 2010 4:17 AM Subject: [CnD] Deep Fryers We honestly have a deep fryer but have never used it. I don't know where the instructions are, so we're hesitant on the whole thing, at this point. We got it, when we moved in, about 8 years ago, so I'm wondering if it even works, since it's just been there, for so very long? Claudia - Original Message - From: "Kliph" To: Sent: Tuesday, March 09, 2010 9:58 AM Subject: Re: [CnD] Fried Chicken! >I cheat a little when it comes to frying food. I bought a deep fryer about > 3 years ago, and my family won't eat it any other way. When my wife cooks > it, the kids say "it's good, but it's not dads" She just laughs and > keeps > on going. but she likes it also. > > Are you married and a Christian? Do you want to improve or save your > marriage? Then come join our family of Married Christian couples at > committed-married-christians-subscr...@yahoogroups.com > I garentee you will not regret it, and your marriage will thank you! > It's for Husband's and Wives, packed with articles, resources, and > discussions to help you with your lifelong unity with 1 another: hope to > see > you there! > > > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charlotte > Sent: Tuesday, March 09, 2010 8:47 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Fried Chicken! > > Kudos to you, Claudia. Frying chicken can be quite daunting, and I am so > happy for you. I just want to encourage you with future endeavors with > this. > > I do hope it is okay to offer this here on this list. Some things are > harder for us to do as blind people, and I think we need to offer support > and encouragement when something like this comes up. > > If I am out of line, moderators, I sincerely apologize. > > Charlotte > - Original Message - > From: "Claudia" > To: ; > Sent: Tuesday, March 09, 2010 2:01 AM > Subject: [CnD] Fried Chicken! > > > Hi All, > > Last night, I made fried chicken, for the first time, and it was very > tasty! > I first breaded the seasoned chicken, by coating it with egg and coating > with seasoned bread crumbs! I then placed 3 chicken breasts in a large > skillet, that I'd coated lightly with vegetable oil, and I cooked each > chicken breast, for about 20 minutes, on each side. The pan was covered, > so > > I think this helped retain the moisture in the chicken. It almost tasted > as > > if I'd used Shake N Bake on the chicken. > We served this with white rice & corn, to our son, and he absolutely loved > it! > I'm pretty exstatic because we'd never reallr attempted frying chicken > before! > Our son even said that it tasted like "Grammas" chicken, so that was an > even > > bigger boost for me because both grammas make excellent chicken. > Just thought I'd share! > > > > __ Information from ESET Smart Security, version of virus > signature > database 4927 (20100309) __ > > The message was checked by ESET Smart Security. > > http://www.eset.com > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > __ Information from ESET Smart Security, version of virus > signature database 4927 (20100309) __ > > The message was checked by ESET Smart Security. > > http://www.eset.com > > > __ Information from ESET Smart Security, version of virus signature database 4991 (20100401) __ The message was checked by ESET Smart Security. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] accessible bread machines
Rhonda, I have been trying to find out about accessible bread machines for quite awhile. I guess for 2 or 3 years. I still haven't learned anything. I do wish I could help you and myself! Charlotte - Original Message - From: "Rhonda Peveto" To: Sent: Monday, March 29, 2010 6:46 PM Subject: [CnD] accessible bread machines Are thee any bread machines that we can use out there. thanks so much. Rhonda ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Company Casserole in the Crockpot
No recipe here. Charlotte - Original Message - From: "Jan Bailey" To: Sent: Friday, March 26, 2010 3:16 AM Subject: [CnD] Company Casserole in the Crockpot ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question about cooking corn
Judy, I have cooked that type of corn in the microwave, placing them in a square glass dish with a little water and butter. I put waxed paper over the dish to cover. I have had very good results with the corn cooked this way. Hope this helps. Charlotte - Original Message - From: "Judy Hansen" To: Sent: Wednesday, March 24, 2010 6:10 PM Subject: [CnD] Question about cooking corn I have a bag of frozen corn on the cob, half ear-sized each. Does anyone else use them and if so, what's the best way to fix them in the microwave? Blessings, Judie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Bacon Roasted Chicken with Potatoes
BaconRoasted Chicken with Potatoes Prep Time: 20 Min Cook Time: 1 Hr Servings: 6 6 chicken thighs 6 chicken drumsticks 12 slices center-cut bacon salt and black pepper to taste 1 onion, coarsely chopped 1 1/2 pounds baby Dutch yellow potatoes Seasoning Mix: 2 tablespoons dried chives 2 tablespoons dried basil 1 tablespoon garlic powder 1 tablespoon adobo seasoning 1 tablespoon ground black pepper 1 teaspoon salt, or to taste Preheat oven to 400 degrees F. Wrap each chicken piece in a slice of bacon, trying to cover as much of chicken as possible. Place wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle onion over chicken. Push potatoes down into spaces between chicken pieces and around edge of dish. Combine chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle seasoning to taste over chicken and potatoes. Bake in preheated oven for 1 hour, until bacon is crisp and brown and potatoes are tender. Sprinkle with salt, if desired, and serve hot. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] using olive oil for salad
Jean, I did the same thing, and that is how I put olive oil on things, too. I am sure these pump bottles can be found ad most stores. Charlotte - Original Message - From: "Jean Marcley" To: Sent: Monday, March 15, 2010 10:14 AM Subject: [CnD] using olive oil for salad I bought a pump bottle from Pampered Chef. I pour in the olive oil, put the top on, use the pump to put air in it for pressure, and spray the olive oil on whatever I am doing. It works great and I know that what I am eating is the olive oil I like. This can probably be purchased at a kitchen store or even Bed,Bath, and Beyond. Jean - Original Message - From: "Jay" To: Sent: Monday, March 15, 2010 6:08 AM Subject: Re: [CnD] Question about Salt > > Greetings Judie, > > Here is a link to a page that has a very good explanation of salts > and their differences. > > http://tinyurl.com/yjq4htj > > HTH > > Cheers > > Jay > > > At 07:49 AM Monday 3/15/2010, you wrote: >>I'm wondering what the difference is between Kosher, and regular salt. I >>notice some recipes call for Kosher salt. >> >>Blessings, >> >>Judie >> >>___ >>Cookinginthedark mailing list >>Cookinginthedark@acbradio.org >>http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > No virus found in this incoming message. Checked by AVG - www.avg.com Version: 8.5.436 / Virus Database: 271.1.1/2747 - Release Date: 03/14/10 19:33:00 Love Spell Click here to light up your life with a love spell! http://thirdpartyoffers.juno.com/TGL2141/c?cp=beXNflmROfiQCFHRfl6BXwAAJ1D_GjSIejcJ0AA8hQkUh43xAAYAAADNRwA= ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chocolate Crunch Ice Cream Pie
Chocolate Crunch Ice Cream Pie Don't wait for a special occasion for this indulgent recipe 1 cup semisweet chocolate chips 3 tablespoons butter 2 cups crisp rice cereal 1/2 gallon vanilla ice cream, slightly softened Fresh or frozen sliced strawberries In top of double boiler, melt chocolate and butter over hot water. Blend and add rice cereal. Press into unbuttered 9-inch pie plate. Chill until firm. Spoon in vanilla ice cream until filled. Top with strawberries and freeze until firm. Let stand at room temperature 10 to 15 minutes before serving. SERVES: 8 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Fried Chicken!
Kudos to you, Claudia. Frying chicken can be quite daunting, and I am so happy for you. I just want to encourage you with future endeavors with this. I do hope it is okay to offer this here on this list. Some things are harder for us to do as blind people, and I think we need to offer support and encouragement when something like this comes up. If I am out of line, moderators, I sincerely apologize. Charlotte - Original Message - From: "Claudia" To: ; Sent: Tuesday, March 09, 2010 2:01 AM Subject: [CnD] Fried Chicken! Hi All, Last night, I made fried chicken, for the first time, and it was very tasty! I first breaded the seasoned chicken, by coating it with egg and coating with seasoned bread crumbs! I then placed 3 chicken breasts in a large skillet, that I'd coated lightly with vegetable oil, and I cooked each chicken breast, for about 20 minutes, on each side. The pan was covered, so I think this helped retain the moisture in the chicken. It almost tasted as if I'd used Shake N Bake on the chicken. We served this with white rice & corn, to our son, and he absolutely loved it! I'm pretty exstatic because we'd never reallr attempted frying chicken before! Our son even said that it tasted like "Grammas" chicken, so that was an even bigger boost for me because both grammas make excellent chicken. Just thought I'd share! __ Information from ESET Smart Security, version of virus signature database 4927 (20100309) __ The message was checked by ESET Smart Security. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Best-Ever Breakfast
Oh, yes, or having it brought in! Charlotte - Original Message - From: "Patricia" To: Sent: Friday, March 05, 2010 11:12 AM Subject: Re: [CnD] Best-Ever Breakfast Hate to tell ya, but the best breakfast ever is, going out for it,lol. - Original Message - From: "Marilyn" To: Sent: Friday, March 05, 2010 9:36 AM Subject: [CnD] Best-Ever Breakfast Best-Ever Breakfast Makes 6 servings 1 1/4 cups Original BisquickĀ® 1/4 cup margarine or butter, softened 2 tablespoons boiling water 1 cup shredded Swiss cheese (4 ounces) 1 (6-ounce) package sliced Canadian-style bacon, chopped 4 medium green onions, sliced (1/4 cup) 1 1/2 cups half and half 3 eggs 1/2 teaspoon salt 1/4 teaspoon ground red pepper (cayenne) 1. Heat oven to 400Ā°. Grease pie plate, 9 x 1 1/4 inches. Stir Bisquick and margarine until blended. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, forming edge on rim of pie plate. 2. Sprinkle cheese, bacon and onions over crust. Beat half-and-half and eggs; stir in salt and red pepper. Pour into crust. 3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375Ā°. Bake about 40 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] SALAD DRESSING
Yes, but I don't have one. I am sorry. Charlotte - Original Message - From: "Jean Marcley" To: Sent: Friday, March 05, 2010 10:07 AM Subject: [CnD] SALAD DRESSING Is anyone getting this request for lime dill salad dressing recipe? This is the first time I haven't been swamped with replies. Thanks, Jean Water Heater Some like it hot. Click now for a reliable new water heater! http://thirdpartyoffers.juno.com/TGL2141/c?cp=QgGXHffsdS77rS0zGKSbPwAAJ1D_GjSIejcJ0AA8hQkUh43xAAYAAADNAAAGIAA= ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] pen friend
Margaret, You could put your packets in a plastic container and label the container. Or you could put them in a ziploc bag and label the bag. I hope that helps. Charlotte - Original Message - From: "Margaret Booth" To: Sent: Friday, March 05, 2010 2:58 AM Subject: Re: [CnD] pen friend Has anyone got any suggestions how I could put labels on packets other than putting the labels directly on the packets themselves. The suggestions I have read about using magnets and other ways of using the labels over and over again are great. I find my pen friend a great help. Margaret -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Vicky Dalchau Sent: Thursday, 4 March 2010 10:56 PM To: cookinginthedark@acbradio.org; Shea Anker Subject: Re: [CnD] pen friend Someone on another list mentioned you can cut the labels in half (since they read the same all the way across) it is worth a try...v On Thu, Mar 4, 2010 at 12:01 AM, Shea Anker wrote: > Hi Sharon, > You don't need any extra adhesive for the stickers, and you can record as > much or as little on any sticker. For example, I labelled a hamburger helper > and had someone read the directions with just one sticker. It's a great > little gadget. > > Shea > - Original Message - From: "sharon howerton" > To: > Sent: Wednesday, March 03, 2010 5:27 PM > Subject: [CnD] pen friend > > >> I saw it today but wonder about the stickers included with the purchase. >> They were still in the sealed package. Do they have adhesive on them or do I >> need to get something (if so, what?) to attach them to things. I know >> someone on this list mentioned magnets; from where can those be purchased? >> The device indicates that it has 70 hours of recording time. What happens >> once that is completed? That is a lot of time, to be sure. How much time is >> used on each sticker? >> Thanks. >> Sharon >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.733 / Virus Database: 271.1.1/2722 - Release Date: 03/05/10 06:34:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] pastries
I wonder why you couldn't use the jellies on toast or sandwiches? Charlotte - Original Message - From: "gail johnson" To: Sent: Thursday, March 04, 2010 9:55 AM Subject: [CnD] pastries We have these little jars of sweet jelly in the fridge. My daughter says they are only for pastries. Well all I have are cake pans, cookie sheet, a bread pan. What do I need to make simple pastry things and use these sweet jellies up. I think one is peach but not sure about the others. She says can't use them on p b & j sandwiches. -- Hank & Gail Johnson Smell your way to my success!! http://www.hgwickless.scentsy.us Sharing a story or helping someone opens my heart to God's love. Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Ingredients!
Dijon mustard comes in a small jar near the mayo and other mustard in the supermarket. The containers are different, though, so you can tell it from regular mustard. Charlotte - Original Message - From: "Judy Hansen" To: Sent: Sunday, February 28, 2010 1:56 PM Subject: Re: [CnD] Ingredients! How does Dijon Mustard come? I don't think I have ever bought it. Is it like the prepared mustard used on hot dogs, for instance? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey Sent: Sunday, February 28, 2010 2:19 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Ingredients! Italian dressing mix is in a package and it's in the salad dressing aisle, and dry mustard is with the spices. Jan - Original Message - From: "Claudia" To: Sent: Sunday, February 28, 2010 11:51 AM Subject: [CnD] Ingredients! > Hi, > > What is Italian Seasoning Dressing Mix & dry mustard? > I have some recipes that call for this, but I want to make sure I'm buying > the right thing. > > Claudia > > > > __ Information from ESET Smart Security, version of virus > signature database 4901 (20100227) __ > > The message was checked by ESET Smart Security. > > http://www.eset.com > > > > __ Information from ESET Smart Security, version of virus > signature database 4901 (20100227) __ > > The message was checked by ESET Smart Security. > > http://www.eset.com > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.733 / Virus Database: 271.1.1/2708 - Release Date: 02/28/10 02:34:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Slow Cooker Green Beans, Ham and Potatoes
Slow Cooker Green Beans, Ham and Potatoes Prep Time: 30 Min Cook Time: 4 Hrs Ready In: 4 Hrs 30 Min Servings: 10 2 pounds fresh green beans, rinsed and trimmed 1 large onion, chopped 3 ham hocks 1 1/2 pounds new potatoes, quartered 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon seasoning salt 1 tablespoon chicken bouillon granules ground black pepper to taste Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done. Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste. To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Krispy Butterscotch Squares
I believe that toasted rice cereal is the generic name for Rice Krispies. Charlotte - Original Message - From: "Helen Whitehead" To: Sent: Monday, February 22, 2010 10:34 AM Subject: Re: [CnD] Krispy Butterscotch Squares I would just use rice krispies. I have never even HEARD OF TOASTED RICE CEREAL. Later. E-Mail: hwhiteh...@cogeco.ca Windows Live Messenger: helenrolo1...@hotmail.com Skype: honeybunny1958 - Original Message - From: "Judy Hansen" To: Sent: Monday, February 22, 2010 11:27 AM Subject: Re: [CnD] Krispy Butterscotch Squares I wonder what cereals would be recommended here. And if they call for toasted rice cereal, does that mean we need to crisp them in the oven before using? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead Sent: Monday, February 22, 2010 11:19 AM To: cooking-in-the-dark Subject: [CnD] Krispy Butterscotch Squares Krispy Butterscotch Squares Let the kid in you out. Make a batch of krispy squares, grab your favourite video and forget all your adult worries. Prep Time: 10 minutes Servings: 16 squares 4 cups (1 L) toasted rice cereal, crushed to about 2 cups (500 mL) 1 cup (250 mL) butterscotch chips 1/2 cup (125 mL) chopped pecans or walnuts 1/3 cup (75 mL) sweetened flaked coconut 1 can (300 mL) Regular or Low Fat Eagle BrandĀ® 6 tbsp (90 mL) semi-sweet chocolate chips, melted Combine cereal, butterscotch chips, pecans and coconut. Add Eagle Brand; mix well. Spread mixture into parchment paper-lined 8-inch (2 L) square pan. Bake in preheated 350Ā°F (180Ā°C) oven for 20-25 minutes or until just golden brown. Cool thoroughly. Drizzle with melted chocolate. Chill until chocolate is set. Cut into squares. Later. E-Mail: hwhiteh...@cogeco.ca Windows Live Messenger: helenrolo1...@hotmail.com Skype: honeybunny1958 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.733 / Virus Database: 271.1.1/2700 - Release Date: 02/22/10 02:34:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] BOB'S HOMEMADE TWIX BARS
Patricia, I think you can spray your spatula with a bit of cooking spray and then gently spread without all the mess. Charlotte - Original Message - From: "Helen Whitehead" To: ; "Patricia" Sent: Saturday, February 20, 2010 8:22 PM Subject: Re: [CnD] BOB'S HOMEMADE TWIX BARS No, I've never made this. Sorry. Later. E-Mail: hwhiteh...@cogeco.ca Windows Live Messenger: helenrolo1...@hotmail.com Skype: honeybunny1958 - Original Message - From: "Patricia" To: Sent: Saturday, February 20, 2010 9:16 PM Subject: Re: [CnD] BOB'S HOMEMADE TWIX BARS > Have you made this? I have tried recipes like this in the past and when it > comes to spreading with a spatula, I end up with a very big mess. How do > you do it without all the gooy stickin' to the spatula? > > - Original Message - > From: "Helen Whitehead" > To: "cooking-in-the-dark" > Sent: Saturday, February 20, 2010 7:57 PM > Subject: [CnD] BOB'S HOMEMADE TWIX BARS > > >> BOB'S HOMEMADE TWIX BARS >> >> Yield: 24 bars >> >> About 8 ounces buttery crackers (such as Keebler Club Crackers) >> >> 3/4 cup packed brown sugar >> >> 1/2 cup granulated sugar >> >> 1/2 cup (1 stick) butter >> >> 1/2 cup milk >> >> 1 cup graham cracker crumbs >> >> 1 cup chocolate chips >> >> 2/3 cup peanut butter (chunky or creamy) >> >> Grease a 9-by-13-inch pan. Place a single layer of crackers in the pan. >> >> Combine sugars, butter, milk and graham cracker crumbs in a medium pot. >> Stirring constantly, bring to a boil. Boil 5 minutes, still stirring >> constantly. Pour over crackers; if necessary, spread with a spatula to >> cover >> crackers completely. Top with another layer of crackers. >> >> In a clean pot, combine chocolate chips and peanut butter. Melt over low >> or medium-low heat, stirring constantly. When smooth, pour over crackers >> in pan, >> spreading to cover them evenly. Let cool completely (or refrigerate at >> least 1hour) before cutting into bars. >> >> Later. >> >> E-Mail: hwhiteh...@cogeco.ca >> >> Windows Live Messenger: helenrolo1...@hotmail.com >> >> Skype: honeybunny1958 >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Irish Cream Chocolate Tart
Irish Cream Chocolate Tart Prep Time: 15 Min Total Time: 4 Hr 5 Min Makes: 12 servings Tart 1 box PillsburyĀ® refrigerated pie crusts, softened as directed on box 1 Ā½ cups semisweet chocolate chips 1 can (14 oz) sweetened condensed milk 1/3 cup Irish cream liqueur or whipping cream 2 eggs Topping Ā½ cup powdered sugar 1/3 cup unsweetened baking cocoa Dash salt 1 Ā½ cups whipping cream 1 teaspoon vanilla Additional unsweetened baking cocoa, if desired White chocolate curls, if desired Heat oven to 425Ā°F. Remove crust from pouch; press in bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 9 to 11 minutes or until golden brown. Place chocolate chips in medium microwavable bowl. Microwave on High 40 seconds. Stir; microwave 5 to 15 seconds longer or until chocolate is melted and smooth. Cool 3 minutes. In large bowl, beat condensed milk, liqueur, eggs and melted chocolate with electric mixer on medium speed until smooth. Pour into cooled baked shell. Bake 15 minutes. Reduce oven temperature to 350Ā°F; bake 20 to 30 minutes longer or until center is set. Cool completely on cooling rack, about 1 hour. Refrigerate 2 hours. In medium bowl, beat all topping ingredients except additional cocoa and chocolate curls with electric mixer on high speed until stiff peaks form. Spread topping over tart; sprinkle with additional cocoa and garnish with chocolate curls. Store in refrigerator. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chocolate Tiramisu Cake
Chocolate Tiramisu Cake That's amorĆ©--our decadent version of a coffee-scented Italian favorite has a time-saving cake layer made from prepared mix. Prep Time: 25 Min Total Time: 1 Hr 35 Min Makes: 8 servings Cake 1 box (1 lb 2.25 oz) German chocolate cake mix with pudding Water, oil and eggs called for on cake mix box Soaking Syrup Ā¼ cup granulated sugar 1 teaspoon instant coffee granules or crystals Ā¼ cup water Ā¼ cup coffee-flavored liqueur Filling 1 cup whipping cream 1 container (8 oz) mascarpone cheese or 1 package (8 oz) cream cheese, softened 2 tablespoons powdered sugar 2 teaspoons vanilla Garnish 1 teaspoon unsweetened baking cocoa Heat oven to 350Ā°F (325Ā°F for dark or nonstick pans). Grease bottoms and sides of 2 (9-inch) round cake pans with shortening or cooking spray. Make and bake cake as directed on box, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 25 minutes. Meanwhile, in 1-quart saucepan, mix granulated sugar, instant coffee and water. Heat to boiling over medium heat. Boil and stir 1 minute. Remove from heat. Stir in coffee liqueur. Cool completely, about 30 minutes. Brush flat side of each cake layer with soaking syrup until absorbed. Place cakes in freezer for 5 minutes. In chilled 1-quart bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. (Do not overbeat.) In another small bowl, beat mascarpone cheese, powdered sugar and vanilla with electric mixer on low speed until blended. Fold whipped cream into mascarpone mixture until smooth and creamy. Place 1 cake layer rounded side down on serving plate. Top with half of mascarpone mixture. Place second layer rounded side down on top. Top with remaining mascarpone mixture. Cut cake into wedges; place on individual dessert plates. Place cocoa in fine strainer; sprinkle plates and cake with cocoa. Store cake in refrigerator. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chocolate Mousse Macadamia Tart
Chocolate Mousse Macadamia Tart Prep Time: 30 Min Total Time: 2 Hr 30 Min Makes: 12 servings Crust 1 box PillsburyĀ® refrigerated pie crusts, softened as directed on box 1 oz bittersweet chocolate (from 6-oz bar), chopped Ā½ teaspoon vegetable oil Macadamia Nut Filling Ā¼ cup granulated sugar 2 tablespoons light corn syrup 1/3 cup butter or margarine, softened 1/3 cup whipping cream 1 cup chopped macadamia nuts Chocolate Filling 1 cup powdered sugar 1 package (3 oz) cream cheese, softened 1 teaspoon vanilla 5 oz bittersweet chocolate (from 6-oz bar), melted 1 Ā½ cups whipping cream Topping 1/2 cup whipping cream 1 tablespoon powdered sugar Ā¼ teaspoon vanilla Garnish, if desired 1/3 cup toasted macadamia nuts*, coarsely chopped Heat oven to 450Ā°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes. In small bowl, microwave 1 oz chocolate and the oil uncovered on High 20 to 30 seconds, stirring every 10 seconds, until melted. Spread in bottom of crust. In 1-quart saucepan, mix granulated sugar and corn syrup; cook over medium heat 4 to 6 minutes (do not stir). Stir in butter, 1/3 cup whipping cream and 1 cup macadamia nuts. Cook 4 to 5 minutes, stirring frequently, until hot. Carefully spread in crust. Freeze until set, about 20 minutes. Meanwhile in large bowl, beat 1 cup powdered sugar, the cream cheese and vanilla with electric mixer on high speed until smooth. Add melted chocolate; beat until smooth. Gradually add 1 1/2 cups whipping cream, beating until soft peaks form. Spread chocolate filling over nut filling. Refrigerate until filling is set, 2 to 3 hours. In medium bowl, beat topping ingredients with electric mixer on high speed until stiff peaks form. Spoon over chocolate filling. Top with toasted macadamia nuts. *To toast macadamia nuts, heat oven to 350Ā°F. Spread macadamia nuts in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Need Recipe Please
You might want to try to find this recipe under Menonite recipes or cooking. Just a suggestion. Charlotte - Original Message - From: "Sandy!" To: Sent: Thursday, February 04, 2010 9:37 PM Subject: Re: [CnD] Need Recipe Please That is how they called them; the Menonites made German New Year's day cookies and other German recipes for their fest and it is short coming, perhaps like this Saturday in one of the towns in OK! that is all the information given; oh, the name of the town is Corn, OK; thanks so much for trying. Sandy - Original Message - From: "Jan Bailey" To: Sent: Thursday, February 04, 2010 9:13 PM Subject: Re: [CnD] Need Recipe Please >I was unable to find anything when I did a search. I think you need more >information like what they are called. > Jan > > - Original Message - > From: "Sandy!" > To: > Sent: Thursday, February 04, 2010 8:58 PM > Subject: Re: [CnD] Need Recipe Please > > >>I heard of a German cookie on last night's news called New Year's Day >>German cookies; would anyone here happen to have it, or have any idea how >>they are made? >> Sandy >> - Original Message - >> From: "cheryl" >> To: >> Sent: Tuesday, February 02, 2010 7:54 PM >> Subject: Re: [CnD] Need Recipe Please >> >> >>> Hi, >>> Here is the recipe. >>> >>> Hot Cocoa >>> Ingredients: >>> 1/2 cup sugar >>> 1/4 cup HERSHEY'S Cocoa >>> Dash salt >>> 1/3 cup hot water >>> 4 cups (1 qt.) milk >>> 3/4 teaspoon vanilla extract >>> Miniature marshmallows or sweetened whipped cream(optional) >>> >>> Directions: >>> 1. Stir together sugar, cocoa and salt in medium saucepan; stir in >>> water. >>> Cook over medium heat, stirring constantly, until mixture comes to a >>> boil. >>> Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving >>> temperature. Do Not Boil. >>> >>> 2 Remove from heat; add vanilla. Beat with rotary beater or whisk until >>> foamy. Serve topped with marshmallows or whipped cream, if desired. Five >>> 8-oz. servings. >>> >>> VARIATIONS: Add one of the following with the vanilla extract: >>> SPICED COCOA: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground >>> nutmeg. >>> >>> Serve with cinnamon stick, if desired. >>> MINT COCOA: >>> 1/2 teaspoon mint extract OR 3 tablespoons crushed hard >>> peppermint candy OR 2 to 3 tablespoons white creme de menthe. Serve with >>> peppermint candy stick, if desired. >>> CITRUS COCOA: 1/2 teaspoon orange extract OR 2 to 3 tablespoons orange >>> liqueur. >>> SWISS MOCHA: 2 to 2-1/2 teaspoons powdered instant coffee. >>> COCOA AU LAIT: Omit marshmallows or whipped cream. Spoon 2 tablespoons >>> softened vanilla ice cream on top of each cup of cocoa at serving time. >>> SLIM-TRIM COCOA: Omit sugar. Combine cocoa, salt and water; substitute >>> nonfat milk. Proceed as above. With vanilla, stir in sugar substitute >>> with >>> sweetening equivalence of 1/2 cup sugar. >>> CANADIAN COCOA: 1/2 teaspoon maple extract. >>> MICROWAVE SINGLE SERVING: Coombine 1 heaping teaspoon HERSHEY'S Cocoa, 2 >>> heaping teaspoons sugar and dash salt in microwave-safe cup or mug. Add >>> 2 >>> teaspoons cold milk; stir until smooth. Fill cup with milk. Microwave at >>> HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir to blend; serve. >>> >>> >>> - Original Message - >>> From: "Susan" >>> To: >>> Sent: Tuesday, February 02, 2010 5:34 PM >>> Subject: [CnD] Need Recipe Please >>> >>> >>>> Hi Everyone, >>>> >>>> Can someone please send the cocoa recipe Dale shared on a show not too >>>> long >>>> ago? Thanks and happy cooking! >>>> >>>> Susan >>>> >>>> ___ >>>> Cookinginthedark mailing list >>>> Cookinginthedark@acbradio.org >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] is my steak bad?
I agree completely with Sandy in this instance. You don't want to get a bacterial food poisoning. Charlotte - Original Message - From: "Sandy!" To: Sent: Tuesday, February 02, 2010 1:43 PM Subject: Re: [CnD] is my steak bad? I feel they are beyond bad, and too much time at room temperature for bacterial growth to occur, so better safe, than sorry! when in doubt, always! throw! them! out! Sandy - Original Message - From: "Lisa Blankenship" To: Sent: Tuesday, February 02, 2010 4:57 AM Subject: Re: [CnD] is my steak bad? > yes, they're beond bad. Throw them out. Lisa and Tater > - Original Message - > From: "John H" > To: > Sent: Tuesday, February 02, 2010 4:40 AM > Subject: [CnD] is my steak bad? > > >> Okay, I had my girlfriend take a couple steaks out of the freezer on >> Sunday evening. They were those vacuum packaged steaks. She set them >> ontop of the counter to thaw. She forgot about them and I did not find >> them until Monday night. >> They were out [still in vacuum package of course] but they were out for >> about 28 hours or so. >> Will they be harmful to cook now? >> Thanks in advance. >> -John >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] turmanolagy question
Corn fritters are small fried cornbread cakes. - Original Message - From: "Carl" To: "cooking" Sent: Sunday, January 24, 2010 7:16 PM Subject: [CnD] turmanolagy question when listening to an audio book i heard corn frits what are these? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Creamy Chicken Casserole
Claudia, Depending on the size chicken breast you use, probably one and a half or two. I personally would cook at least two. Sometimes, I cook extra, though, for another purpose at the same time. Charlotte - Original Message - From: "Claudia" To: Sent: Tuesday, January 19, 2010 1:05 PM Subject: Re: [CnD] Creamy Chicken Casserole Hi, Does anyone know how many chicken breasts this might be? Thanks. Claudia - Original Message - From: "Jan Bailey" To: Sent: Tuesday, November 03, 2009 3:59 AM Subject: [CnD] Creamy Chicken Casserole > Creamy Chicken Casserole > Yield: 6 servings > > 1 2/3 c. elbow macaroni > 2 c. diced cooked chicken > 1 c. shredded cheddar cheese > 1 can cream chicken soup > 1 c. milk > 1/4 c. shredded cheddar cheese > > Cook macaroni according package directions. Rinse with cold water > and drain. Combine chicken, 1 cup of the cheese, soup, milk and > cooked pasta. Place in a 2-quart casserole. Bake, covered, at 350 > degrees for 50 to 60 minutes. Uncover; top with remaining cheese and > return to oven until cheese is melted. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cutting and Refreezing Beef!
We have had the freezer door ajar thing happen to us, too. I have been told that if there are still ice crystals in the food, it is still useable and can be refrozen. If you find no ice in the food at alll, discard. Charlotte - Original Message - From: "Sisi Ben-Simon" To: Sent: Tuesday, January 12, 2010 11:54 AM Subject: Re: [CnD] Cutting and Refreezing Beef! Iether that or you were lucky, or your stomach is strong enough. It changes from one person to another. I did get sick from cooking refrozen meat. Sisi - Original Message - From: "Wendy Williams" To: Sent: Tuesday, January 12, 2010 5:49 PM Subject: Re: [CnD] Cutting and Refreezing Beef! >I once discovered my freezer door not fully shut, & the food in it >partially thawed. Someone told me I could refreeze, & I did. I got no ill >effects from doing this, perhaps because they were not completely thawed? > Wendy > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > __ Information from ESET NOD32 Antivirus, version of virus > signature database 4764 (20100112) __ > > The message was checked by ESET NOD32 Antivirus. > > http://www.eset.com > > > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cutting and Refreezing Meats!
If your meat is frozen, and if you have a very, very sharp knife, you should be able to cot the portions you need and freeze them in separate bags. Having it out long enough to cut and repackage should not allow it to thaw too much. Charlotte - Original Message - From: "Sandy!" To: Sent: Tuesday, January 12, 2010 12:02 AM Subject: [CnD] Cutting and Refreezing Meats! I portion the meat, for instance, chicken pieces or hamburger meat as soon as I get it home from the supermarket, as it most definitely is unsafe to thaw and refreeze meat. I think it is due to bacterial organisms and growth. Sandy - Original Message - From: "Sisi Ben-Simon" To: Sent: Monday, January 11, 2010 11:47 AM Subject: Re: [CnD] cuting and refreezing beef > No. Once you unfreez it, you can't freez it again. Better to divide the > meat after you cut it up, put it in a few bags, one bag for each portion > of whatever you want to cook, and then freez. Afterwards you just take out > one bag at a time. > > Sisi > - Original Message - > From: "Gerry Leary" > To: > Sent: Monday, January 11, 2010 3:06 PM > Subject: [CnD] cuting and refreezing beef > > >> Hello, >> >> I have a friend that bought a large piece of beef. He wants to cut it >> into small pieces for cooking but we want to know if we can unfreze it to >> cut it and then refreze it again? >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> __ Information from ESET NOD32 Antivirus, version of virus >> signature database 4761 (20100111) __ >> >> The message was checked by ESET NOD32 Antivirus. >> >> http://www.eset.com >> >> >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] I love my crock pot but, I want to throw it through something hard.
Hi, I understand that the newer crockpots cook hotter and more quickly than the older ones did. You might want to check your food a little sooner to see how done it is. Yes, I have had similar problems. It can be very frustrating. Charlotte - Original Message - From: "From the Desk of Mr. Malcolm" To: Sent: Sunday, January 10, 2010 2:53 AM Subject: [CnD] I love my crock pot but,I want to throw it through something hard. Hi gang, A few nights ago, we held a potluck get together. I prepared a batch of Crockpot chicken wings that Jan Bailey gave a recipe for. The wings tasted wonderful and got lots of rave reviews. The problem however, reared it's ugly head when I was trying to dish up the wings. The meat dropped off the bones, and we all know how small chicken wing bones are. Then the bones had the audacity to break apart in what I now call, Crockpot chicken wing soup. I don't know if I'm over cooking, or what, but this always happens to me. With little chicken wings, or with full sized birds, the meat does not want to stay on the bone. Has anyone had a successful time with chicken in the Crockpot? If so, please email me off list with your tips, or if this topic isn't off topic too much, send them to the list. Mal ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Doneness of Brownies!
Claudia, Also, when the brownies begin to pull away from the edge of the pan, they are done, along with the things Jennifer said. Charlotte - Original Message - From: "Jennifer Chambers" To: Sent: Saturday, January 09, 2010 11:06 PM Subject: Re: [CnD] Doneness of Brownies! Claudia, I always use the 7 by 11-inch pan, andI check on them starting at twenty minutes. I don't know how hot your oven runs, so do check between 20 to 25 minutes. Use the toothpick method, but also touch the top. If it springs back, it's done. If it leaves a little dent, bake them another two or three minutes. hth. Jennifer On 1/9/10, Sandy, OK! wrote: > Gee whiz! I can't begin to tell you how many years ago it was that I made > my > first batch of brownies! I guess mom and I made them when I was home. Then > the disaster in 1969! I was first married, afraid to light the gas stove > 'til my hubby devised an easy way for me to do it, and so one night while > he > was at work, I wanted to surprise him with brownies, and whipped up a > batch, > and duh! how can I bake them!? I put them into the toaster oven, it only > cooked on the top, so it baked on the top where the heat was, and the > bottom > was raw! I sat there and cried! my first batch of brownies after being > married a short time, a dumb newly wed! grin! > Sandy > - Original Message - > From: "Jan" > To: > Sent: Saturday, January 09, 2010 10:34 PM > Subject: Re: [CnD] Doneness of Brownies! > > >>I made my first batch of brownies almost thirty years ago. My favorite >> thing. I knew a lady who lived to be 100. She never could make brownies. >> They were always overdone. >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charlotte >> Sent: Saturday, January 09, 2010 11:31 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Doneness of Brownies! >> >> >> Absolutely right. They are overdone if the toothpick is clean. I've >> been >> making brownies for 40 years, and this has been my experience. >> >> If I had a nickel for every batch I have made... wow! >> >> Charlotte >> - Original Message - >> From: "Jan" >> To: >> Sent: Saturday, January 09, 2010 10:07 PM >> Subject: Re: [CnD] Doneness of Brownies! >> >> >> I agree. I usually just touch the top and the tester should have a >> little of brownie crumbs on it. I'd rather underdo them. When the tester >> comes out clean, they are overdone. >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant >> Sent: Saturday, January 09, 2010 10:09 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Doneness of Brownies! >> >> >> I apologize. You are probably right about pan size. But I still would >> not bake them until a tester comes out clean, they would be overdone. >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey >> Sent: Saturday, January 09, 2010 9:08 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Doneness of Brownies! >> >> When I last had a brownie box and it gave pan sizes, it allowed more >> time with a smaller pan, since the brownies are thicker, but I always >> check brownies before they are suppose to be done, because I hat them to >> be overdone. Jan >> >> - Original Message - >> From: "Immigrant" >> To: ; "'Claudia'" >> >> Sent: Saturday, January 09, 2010 7:34 PM >> Subject: Re: [CnD] Doneness of Brownies! >> >> >>>I would bake them less in an 11 by 7-inch pan. As for doneness test, >>>the wooden pick, for most brownie recipes, should come out with a few >>>crumbs attached. If it comes out clean, the brownies may be overbaked. >>> >>> -Original Message- >>> From: cookinginthedark-boun...@acbradio.org >>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Claudia >>> Sent: Saturday, January 09, 2010 7:19 PM >>> To: cookinginthedark@acbradio.org >>> Subject: [CnD] Doneness of Brownies! >>> >>> Hi All, >>> >>> For those of you who make brownies on a regular basis, I have some >>> questions. If I used an 11 by 7 brownie pan, how long should I bake >>> the brownies? I used a box
Re: [CnD] Newlywed Cooking
Oh, Sandy, I remember those newlywed cooking failures I had, too. So glad that gets better! We had a horribly old gas stove in the house we rented as newlyweds. We didn't realize till we moved and bought our first electric stove 2 years into our marriage that one of the main faults with my cooking had been that old stove. I knew that Ken ate really well when we visited our parents, but not as well when I cooked. Once we got that new stove and I began to cook more, I noticed he was eating my food much better. Then he told me one day that my cooking had improved dramatically once we had that new stove. It really gave a big boost to my confidence, so I began to try all kinds of things. Another thing I used to make a lot was a plum cake. I made them for everything, friends, church, cake walks at school, you name it. Then about 15 years after we married, we moved here. We had a built-in oven, and I knew I didn't like it much, but the first time I made a plum cake in that oven just the exact way I always did, same time and temperature, it burned, and I cried the rest of the day! That oven always cooked at the wrong temperature, but Ken's sister felt so bad about it, she helped me figure out just how to time it and set it so it would turn out. Finally, 8 years later, we were able to get a new stove, and it has been a good one. However, after nearly 17 years, this one is showing its age, so I know another new oven loomes in our future. And, thankfully, I can handle the changes now. Charlotte - Original Message - From: "Sandy, OK!" To: Sent: Saturday, January 09, 2010 10:45 PM Subject: Re: [CnD] Doneness of Brownies! Gee whiz! I can't begin to tell you how many years ago it was that I made my first batch of brownies! I guess mom and I made them when I was home. Then the disaster in 1969! I was first married, afraid to light the gas stove 'til my hubby devised an easy way for me to do it, and so one night while he was at work, I wanted to surprise him with brownies, and whipped up a batch, and duh! how can I bake them!? I put them into the toaster oven, it only cooked on the top, so it baked on the top where the heat was, and the bottom was raw! I sat there and cried! my first batch of brownies after being married a short time, a dumb newly wed! grin! Sandy - Original Message - From: "Jan" To: Sent: Saturday, January 09, 2010 10:34 PM Subject: Re: [CnD] Doneness of Brownies! >I made my first batch of brownies almost thirty years ago. My favorite > thing. I knew a lady who lived to be 100. She never could make brownies. > They were always overdone. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charlotte > Sent: Saturday, January 09, 2010 11:31 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Doneness of Brownies! > > > Absolutely right. They are overdone if the toothpick is clean. I've > been > making brownies for 40 years, and this has been my experience. > > If I had a nickel for every batch I have made... wow! > > Charlotte > - Original Message - > From: "Jan" > To: > Sent: Saturday, January 09, 2010 10:07 PM > Subject: Re: [CnD] Doneness of Brownies! > > > I agree. I usually just touch the top and the tester should have a > little of brownie crumbs on it. I'd rather underdo them. When the tester > comes out clean, they are overdone. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant > Sent: Saturday, January 09, 2010 10:09 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Doneness of Brownies! > > > I apologize. You are probably right about pan size. But I still would > not bake them until a tester comes out clean, they would be overdone. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey > Sent: Saturday, January 09, 2010 9:08 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Doneness of Brownies! > > When I last had a brownie box and it gave pan sizes, it allowed more > time with a smaller pan, since the brownies are thicker, but I always > check brownies before they are suppose to be done, because I hat them to > be overdone. Jan > > - Original Message - > From: "Immigrant" > To: ; "'Claudia'" > > Sent: Saturday, January 09, 2010 7:34 PM > Subject: Re: [CnD] Doneness of Brownies! > > >>I would bake them less in an 11 by 7-inch pan. As for doneness test, >>the wooden pick, for most brownie recipes, should come out with a few &g
Re: [CnD] Doneness of Brownies!
Absolutely right. They are overdone if the toothpick is clean. I've been making brownies for 40 years, and this has been my experience. If I had a nickel for every batch I have made... wow! Charlotte - Original Message - From: "Jan" To: Sent: Saturday, January 09, 2010 10:07 PM Subject: Re: [CnD] Doneness of Brownies! I agree. I usually just touch the top and the tester should have a little of brownie crumbs on it. I'd rather underdo them. When the tester comes out clean, they are overdone. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant Sent: Saturday, January 09, 2010 10:09 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Doneness of Brownies! I apologize. You are probably right about pan size. But I still would not bake them until a tester comes out clean, they would be overdone. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey Sent: Saturday, January 09, 2010 9:08 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Doneness of Brownies! When I last had a brownie box and it gave pan sizes, it allowed more time with a smaller pan, since the brownies are thicker, but I always check brownies before they are suppose to be done, because I hat them to be overdone. Jan - Original Message - From: "Immigrant" To: ; "'Claudia'" Sent: Saturday, January 09, 2010 7:34 PM Subject: Re: [CnD] Doneness of Brownies! >I would bake them less in an 11 by 7-inch pan. As for doneness test, >the wooden pick, for most brownie recipes, should come out with a few >crumbs attached. If it comes out clean, the brownies may be overbaked. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Claudia > Sent: Saturday, January 09, 2010 7:19 PM > To: cookinginthedark@acbradio.org > Subject: [CnD] Doneness of Brownies! > > Hi All, > > For those of you who make brownies on a regular basis, I have some > questions. If I used an 11 by 7 brownie pan, how long should I bake > the brownies? I used a box of Pillsbury brownies, and for a 9 by 13 > pan, it stated that they needed to bake for 28 to 33 minutes! And, > does the same concept apply for testing their doneness, inserting a > toothpick in them, to see if it comes out clean? Thanks. > > > Claudia > MSN: cdelreal1...@sbcglobal.net > > Skype: claudiadr2009 > > Join either of my groups; the first is for visually-impaired women, > while the other is for people wishing to discuss homemaking issues. > our-safe-haven-subscr...@googlegroups.com > makinghouseworkeasier-subscr...@googlegroups.com > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crockette CHICKEN IN A POT
I have one crockette that is 1 and 1/2 quarts. Also, you can cook the smaller recipes in a larger crockpot. I have a 3 and 1/2 quart that is fine to do this with. You may have to adjust the cooking time, though. You may just have to try it and wee. Charlotte - Original Message - From: "Jan Bailey" To: Sent: Sunday, January 03, 2010 7:53 AM Subject: Re: [CnD] Crockette CHICKEN IN A POT I believe 2 quart. Jan - Original Message - From: "Judy Hansen" To: Sent: Sunday, January 03, 2010 7:20 AM Subject: Re: [CnD] Crockette CHICKEN IN A POT > What size are these small crockpots? > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey > Sent: Sunday, January 03, 2010 8:08 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] Crockette CHICKEN IN A POT > > Crockette CHICKEN IN A POT > > > > 1 small carrot, sliced > > 1/2 stalk celery, sliced > > 3 thin onion slices > > 2 to 4 chicken pieces (breasts and/or thighs) > > 1/2 teaspoon salt > > Dash pepper > > 2 tablespoons water > > Basil leaves > > > > Place vegetables in CROCK.ETTE. Arrange chicken pieces on top. Season with > salt and pepper. Pour water over all. Sprinkle with basil leaves, if > desired. > > Cover and cook 7 to 10 hours. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Tamara's Broccoli Cheese Pie
Jan, Thanks. That sounds good to me. So you have made this one? I wonder how it would be with extra cheese? Charlotte - Original Message - From: "Jan Bailey" To: Sent: Saturday, January 02, 2010 9:40 PM Subject: Re: [CnD] Tamara's Broccoli Cheese Pie I guess the poster of tghe recipe left that out, and I really don't know. I'd maybe add a half cup tiwt the egg mixture. Jan h - Original Message - From: "Charlotte" To: Sent: Saturday, January 02, 2010 8:57 PM Subject: Re: [CnD] Tamara's Broccoli Cheese Pie > How much Canadian bacon is supposed to be in this dish, and when do you > add > it? > > Charlotte > - Original Message - > From: "Jan Bailey" > To: > Sent: Saturday, January 02, 2010 6:55 AM > Subject: [CnD] Tamara's Broccoli Cheese Pie > > > Tamara's Broccoli Cheese Pie > > If you want to give this a fancy name, call it a crustless quiche. For a > vegetarian version, simply omit the Canadian bacon. > > Make Ahead Tip: Prepare through step 4. Cover and refrigerate for up to 12 > hours. > > Active Time: 35 Minutes > Total Time: 1 Hour 15 Minutes > Yield: 6 servings > > 2 tablespoons plain dry breadcrumbs > 4 large eggs > 1 1/4 cups 1% milk > 1/2 teaspoon hot sauce, such as Frank's > 1/4 teaspoon salt, or to taste > Freshly ground pepper to taste > 2 cups cubed whole-wheat country bread (about 2 slices, crusts removed) > 3 cups broccoli florets > 2 teaspoons extra-virgin olive oil > 1 medium onion, chopped > 1 cup grated Monterey Jack or part-skim mozzarella cheese (4 ounces) > > Preheat oven to 350F. Coat a 9-inch deep-dish pie pan (6-cup capacity) > with > cooking spray. Add breadcrumbs, tilting to coat bottom and sides. > Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread > and > stir to coat. Set aside in the refrigerator. > > Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water > and drain well. Chop coarsely. > > Heat oil in a medium nonstick skillet over medium-high heat. Add onion; > cook, stirring often, until softened and light golden, 3 to 5 minutes. Add > onion mixture and broccoli to the egg mixture; stir in cheese. Pour into > the > prepared pan, spreading evenly. > > Bake the pie until light golden and set, 45 to 50 minutes. Let cool > slightly, cut into wedges and serve. > > Source: Cooking.com > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] flat top stoves
Does your friend have a large family or cook a lot? This could be very useful at times around here! Charlotte - Original Message - From: "Blaine Deutscher" To: Sent: Saturday, January 02, 2010 12:13 PM Subject: Re: [CnD] flat top stoves I have a friend who has a stove that has two burners. well it has four but it has 8. okay confused yet? ea each burner has a large and a small in the middle so you can do four small pots or four large pots. it also has a warming plate in the middle of the stove. I would never use her stove. - Original Message - From: "Diane Healy" To: Sent: Tuesday, December 29, 2009 1:26 PM Subject: Re: [CnD] flat top stoves Hunthausen, When I first got my flat top stove I turned on all the burners once at a time to see which dial was for whichburner. Then I turned on the burners and put a pot on each of them. Then I felt around the burner to see what was hot. I then put my fingers around the pot on the flat surface and judged how much room there was between the sides of the stove and the pot. I am able to put my four fingers flat on the stove glass and not get burned. I hope this helps. Diane ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crockpot Red Beans and Rice
Lots of us in the South do soak our dried beans. Some don't, of course. Charlotte - Original Message - From: "Jan Bailey" To: ; Sent: Saturday, January 02, 2010 9:37 AM Subject: Re: [CnD] Crockpot Red Beans and Rice I always do, but I'm told that they don't do that in the south. Jan - Original Message - From: "Reinhard Stebner" To: Sent: Saturday, January 02, 2010 7:57 AM Subject: Re: [CnD] Crockpot Red Beans and Rice > Do you soke the beans first? I have seen instructions when using dried > beans to soke the beans first. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey > Sent: Saturday, January 02, 2010 7:54 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] Crockpot Red Beans and Rice > > Crockpot Red Beans and Rice > Makes 8 servings > 1 lb. dried kidney beans (2 cups), sorted and rinsed > 1 large green bell pepper, chopped (1 1/2 cups) > 1 large onion, chopped (1 cup) > 2 cloves garlic, finely chopped > 7 cups water > 1 1/2 tsp. Salt > 1/4 tsp. Pepper > 2 cups uncooked instant rice > Red pepper sauce > Mix all ingredients except rice and pepper sauce in 3 1/2-6 qt. slow > cooker. > Cover and cook on HIGH 4-5 hrs. or until beans are tender. > Stir in rice.Cover and cook on HIGH for 15 to 20 min. or until rice is > tender. Serve with pepper sauce. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Tamara's Broccoli Cheese Pie
How much Canadian bacon is supposed to be in this dish, and when do you add it? Charlotte - Original Message - From: "Jan Bailey" To: Sent: Saturday, January 02, 2010 6:55 AM Subject: [CnD] Tamara's Broccoli Cheese Pie Tamara's Broccoli Cheese Pie If you want to give this a fancy name, call it a crustless quiche. For a vegetarian version, simply omit the Canadian bacon. Make Ahead Tip: Prepare through step 4. Cover and refrigerate for up to 12 hours. Active Time: 35 Minutes Total Time: 1 Hour 15 Minutes Yield: 6 servings 2 tablespoons plain dry breadcrumbs 4 large eggs 1 1/4 cups 1% milk 1/2 teaspoon hot sauce, such as Frank's 1/4 teaspoon salt, or to taste Freshly ground pepper to taste 2 cups cubed whole-wheat country bread (about 2 slices, crusts removed) 3 cups broccoli florets 2 teaspoons extra-virgin olive oil 1 medium onion, chopped 1 cup grated Monterey Jack or part-skim mozzarella cheese (4 ounces) Preheat oven to 350F. Coat a 9-inch deep-dish pie pan (6-cup capacity) with cooking spray. Add breadcrumbs, tilting to coat bottom and sides. Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the refrigerator. Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely. Heat oil in a medium nonstick skillet over medium-high heat. Add onion; cook, stirring often, until softened and light golden, 3 to 5 minutes. Add onion mixture and broccoli to the egg mixture; stir in cheese. Pour into the prepared pan, spreading evenly. Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve. Source: Cooking.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] stuffed shells
Patricia, ILA sells a batter dispenser. You put the batter into a tube like the cookie press, except it's larger. You can set the dispenser so that it will dispense 2 tablespoons, 4 tablespoons or 6 tablespoons at a time when you squeeze the trigger. Charlotte - Original Message - From: "Patricia Dunbar" To: Sent: Wednesday, December 30, 2009 9:52 AM Subject: Re: [CnD] stuffed shells I was thinking, could a cookie press minus the disk for the shapes be used to shoot the filling for these shells directly into them? - Original Message - From: "Sandy, OK!" To: Sent: Wednesday, December 30, 2009 1:35 AM Subject: Re: [CnD] stuffed shells >I just used a small spoon or fingers when I made my meatball concoction and >filled it with that; usually, just ricotta cheese, and seasonings and add >an egg to the cheese, and fill away! > - Original Message - > From: "gail johnson" > To: > Sent: Tuesday, December 29, 2009 6:04 AM > Subject: [CnD] stuffed shells > > >> What is the name of the tool? >> >> How do you do it without the tool? >> >> Can they be stuffed with any combinations of ingredients besides cheese? >> >> -- >> Email services provided by the System Access Mobile Network. Visit >> www.serotek.com to learn more about accessibility anywhere. >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Bakeware!
Wow, sounds like a fabulous set! Charlotte - Original Message - From: "Immigrant" To: ; "'Claudia'" Sent: Tuesday, December 22, 2009 8:51 PM Subject: Re: [CnD] Bakeware! At target.com, look at nonstick 10-piece or 12-piece baker's basics set. Here is the description of the 12-piece set: A complete bakeware set should contain all the key functions for baking your favorite cookies, cakes, pies, and breads. The BakerEze Twelve Piece Baker's Basics Set has all the pans for your sweet and savory dishes. Each set contains two 9" round cake pans that are great for baking and building beautiful layer cakes. The large 17.3"x11.2" cookie pan and small 13.2"x9.2" cookie pan makes large batches of cookies quickly and economically. The 12.8"x8.9"x2" cake and utility pan with break resistant cover is versatile enough for transporting cakes and even small roasts. The set is complete with one large 9.3"x5.2"x2.7" loaf pan with Fat-A-Way insert, one 12 cup muffin pan, one 9" pie pan, one 12" pizza pan, and one 15.5"x10.5" sheet cake/jelly roll pan. BakerEze baking pans are made of high quality steel that help to eliminate hot spots on the pan's surface to ensure consistent browning. Clean up is a snap since each pan has a premium Dura-Glide Plus, non-stick coating. The non-stick coating eliminates the need for greasing so baked goods release completely and effortlessly. Dishwasher safe. Metal pans proudly made in the U.S.A. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Claudia Sent: Tuesday, December 22, 2009 8:02 PM To: cookinginthedark@acbradio.org Subject: [CnD] Bakeware! Hi All, I truly need suggestions for bakeware. The Cooks Essentials that I've had from QVC is beginning to rust, so I'd like to know about other possible brands? I need something that includes loaf pans, round cake pans, square cake pans, cookie sheets, possibly a roasting pan, a muffin pan, etc. Thanks. Claudia MSN: cdelreal1...@sbcglobal.net Skype: claudiadr2009 Join either of my groups; the first is for visually-impaired women, while the other is for people wishing to discuss homemaking issues. our-safe-haven-subscr...@googlegroups.com makinghouseworkeasier-subscr...@googlegroups.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Bakeware!
Claudia, I had that problem, too. I have bought some bake ware from www.surlatable.com and from hsn.com as well. Charlotte - Original Message - From: "Claudia" To: Sent: Tuesday, December 22, 2009 7:01 PM Subject: [CnD] Bakeware! Hi All, I truly need suggestions for bakeware. The Cooks Essentials that I've had from QVC is beginning to rust, so I'd like to know about other possible brands? I need something that includes loaf pans, round cake pans, square cake pans, cookie sheets, possibly a roasting pan, a muffin pan, etc. Thanks. Claudia MSN: cdelreal1...@sbcglobal.net Skype: claudiadr2009 Join either of my groups; the first is for visually-impaired women, while the other is for people wishing to discuss homemaking issues. our-safe-haven-subscr...@googlegroups.com makinghouseworkeasier-subscr...@googlegroups.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Laundry Question
Yes, Dreft is available in powder and liquid. We use it for Slade and Kendall. It's great. They even have Dreft pens, juwst a bit larger than an ink pen that moms carry in their diaper bags to put on stains so they don't set and can be washed when Mom gets home. Charlotte - Original Message - From: "Sandy/Chihuahua Lady!" To: ; "Claudia" Sent: Sunday, December 20, 2009 4:56 AM Subject: [CnD] Laundry Question I have been wondering this for quite some time! Years ago, when my sons were small, they had an awesome product called Dreft, now, taken off of the market, and it was terrific for getting formula stains and other things out of baby clothes, and made the cloth diapers snow white. Is there such a product available, similar to that nowadays, preferably a liquid for kids' clothes, undies, and also for adults for undies, and things which are easily stained? I also have tried Oxyclean, and it does not get out all the stains; it is good for removing grease, say for mechanics, but the undies thing is a real challenge! Sandy - Original Message - From: "Claudia" To: Cc: Sent: Sunday, December 20, 2009 4:32 AM Subject: [CnD] Silicone? > Hi, > > I know that some of you use silicone bakeware. > How does it work, considering that it's more pliable than traditional > bakeware? > > And, what type of set should I consider, if I want one that's all > inclusive? > Is it really as nonstick as I hear it is? > Thanks. > > > Claudia > MSN: cdelreal1...@sbcglobal.net > > Skype: claudiadr2009 > > Join either of my groups; the first is for visually-impaired women, while > the other is for people wishing to discuss homemaking issues. > our-safe-haven-subscr...@googlegroups.com > makinghouseworkeasier-subscr...@googlegroups.com > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] PEANUT BRITTLE
One thing to remember when making fudge is this: Most of the time, when fudge doesn't turn out, it is because the preparer did not beat the fudge thoroughly enough. It absolutely must thicken to a certain consistency before you pour it into the pan before it will harden as much as you want it to. A friend told me that more than 20 years ago, and I have rarely ever had fudge that won't set since then. She was right. Charlotte - Original Message - From: "Rhonda Scott" To: Sent: Thursday, December 17, 2009 9:17 AM Subject: Re: [CnD] PEANUT BRITTLE You're right, adventure is the way to look at it. I get an attitude when I waste ingredients, but fudge isn't a big deal because it makes good toppings. Rhonda - Original Message - From: "gail johnson" To: Sent: Thursday, December 17, 2009 8:11 AM Subject: Re: [CnD] PEANUT BRITTLE It takes practice. We have ate countless batches of fudge and other things that I didn't complete successfully as ice cream toppings. As for successfully spreading into a thin layer not good at. It's always an adventure. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Microwave Pecan Brittle
When you pour the brittle onto the baking sheet, use the back of a wooden spoon, as lightly buttered as possible, and do not touch the brittle until it begins to cool. This has worked for me in the past. Charlotte - Original Message - From: "Marilyn DeWeese" To: ; "Rhonda Scott" Sent: Thursday, December 17, 2009 7:08 AM Subject: Re: [CnD] Microwave Pecan Brittle When I make brittles, I always have a sighted person with me to spread it, because I got severely burned once, trying to do it myself. Maybe we can get some ideas from people who have done it with no help from a sighted person. Marilyn - Original Message - From: "Rhonda Scott" To: ; "Colleen" Sent: Thursday, December 17, 2009 7:17 AM Subject: Re: [CnD] Microwave Pecan Brittle > Thank you mucho. > > Does anyone have any special methods for spreading mixtures this hot? My > mom > does her brittle on the stove and is able to spread it nice and thin. It > breaks up easier and seems to taste better too. But the mixture gets > extremely hot and sticks to everything, and you have to be able to work > quickly. > > Rhonda > > > - Original Message - > From: "Colleen" > To: "cooking dark" > Sent: Thursday, December 17, 2009 6:43 AM > Subject: [CnD] Microwave Pecan Brittle > > > Microwave Pecan Brittle Recipe > > Ingredients > > > > 1 cup pecan halves > > 1 cup sugar > > 1/2 cup light corn syrup > > 1/8 tsp salt > > 1 tsp butter > > 1 tsp vanilla > > 1 tsp baking soda > > > > Directions > > > > Stir pecans, sugar, syrup, and salt together in a 1 1/2 quart glass > > bowl. Microwave on HIGH 7 to 8 minutes, stirring well after 4 > > minutes. At the end of 8 minutes, add butter and vanilla. Blend well. > > Return to microwave and cook on HIGH 1 to 2 minutes more. Remove and > > add baking soda and gently stir until mixture is light and foamy. > > Pour onto lightly greased cookie sheet and let cool 30 minutes to 1 > > hour. Break into pieces and store in airtight container. > > If you're lucky enough to be Irish, > You're lucky enough! > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipie changes
That's what I do. I have been told to measure the flour after sifting. However, to me, whisking the flour and dry ingredients works just fine. Probably only a very special dish would get the flour sifted. And of course, lots of recipes call for the powdered sugar to be sifted, too, although I usually just whisk that, too. Charlotte - Original Message - From: "Helen Whitehead" To: Sent: Tuesday, December 15, 2009 4:37 PM Subject: Re: [CnD] Recipie changes I fine that whisking the dry ingredients works well too Later. E-Mail: hwhiteh...@cogeco.ca Windows Live Messenger: helenrolo1...@hotmail.com Skype: honeybunny1958 - Original Message - From: "Immigrant" To: Sent: Tuesday, December 15, 2009 5:12 PM Subject: Re: [CnD] Recipie changes > It is always good to sift the flour, whether the recipe specifically says > so > or not. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Blaine > Deutscher > Sent: Tuesday, December 15, 2009 3:25 PM > To: Cooking in the Dark > Subject: [CnD] Recipie changes > > Hello there. There are two cookie recipies that were sent in and I was > wondering they're exactly the same but one has sifted flour and one just > says "flour." The recipie that I'm refering to is cherry whinks. > > Blaine > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipie changes
I don't sift flour, either; I usually just whisk it to help to separate it. Charlotte - Original Message - From: "Jan Bailey" To: Sent: Tuesday, December 15, 2009 3:06 PM Subject: Re: [CnD] Recipie changes I never sift flour any more. Jan - Original Message - From: "Blaine Deutscher" To: "Cooking in the Dark" Sent: Tuesday, December 15, 2009 2:25 PM Subject: [CnD] Recipie changes > Hello there. There are two cookie recipies that were sent in and I was > wondering they're exactly the same but one has sifted flour and one just > says "flour." The recipie that I'm refering to is cherry whinks. > > Blaine > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Tomatoes Stuffed with Broccoli
Tomatoes Stuffed with Broccoli A new side dish to serve for the holidays 1 package frozen chopped broccoli 6 small, or 4 medium, tomatoes 3 Tablespoons butter 3 Tablespoons flour 1 cup milk Salt and pepper Buttered bread crumbs Cook broccoli until barely tender; drain well. Completely hollow out and drain tomatoes. Make a cream sauce of butter, flour, milk, salt and pepper. Combine cream sauce and broccoli; stuff tomatoes with this mixture. Place stuffed tomatoes in shallow pan containing small amount of water. Sprinkle tomatoes with buttered bread crumbs. Bake at 350 degrees for approximately 15 minutes. If made ahead of time and refrigerated, bake at 350 degrees for approximately 30 minutes. SERVES: 4 - 6 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] tart pan vs spring form pan
I don't know what a tart pan looks like, but I do think a springform pan like you mention would work just fine. Charlotte - Original Message - From: "leverenz" To: "c n d" Sent: Wednesday, December 09, 2009 7:45 AM Subject: [CnD] tart pan vs spring form pan I need some opinions. I have never seena tart pan but I do have a spring form pan. I have a recipe that calls for a 9 inch tart pan with removable bottom. Do you think a spring form pan would work? And what does a tart pan look like? thanks Dee love lightens all difficulties and sweetens all bitterness. --- St. Francis --- Scanned by the Barracuda Spam Firewall at CPWS Broadband ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crackers with Cheeseball?
Claudia, Try Triscuit, Ritz or a box that contains some sleeves of 2 or 3 varieties. Many stores have them around this time of year for parties and such. HTH. Charlotte - Original Message - From: "Claudia" To: Sent: Friday, December 04, 2009 7:51 PM Subject: [CnD] Crackers with Cheeseball? Hi, I'm drawing a blank, as to what types of crackers I am supposed to buy, to take with a cheeseball? I'm making snacks for the last day of work, before Christmas, but it has completely slipped my mind. Thanks. Claudia MSN: cdelreal1...@sbcglobal.net Skype: claudiadr2009 Join either of my groups; the first is for visually-impaired women, while the other is for people wishing to discuss homemaking issues. our-safe-haven-subscr...@googlegroups.com makinghouseworkeasier-subscr...@googlegroups.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chocolate-Peanut Butter Cake with Baby Ruth Frosting
Caramel and nuts are very much a part of the Baby Ruth bar. HTH. Charlotte - Original Message - From: To: Sent: Thursday, December 03, 2009 6:23 AM Subject: Re: [CnD] Chocolate-Peanut Butter Cake with Baby Ruth Frosting What constitutes a Baby Ruth Bar? Does it contain nuts, marshmallow, caramel, or is it just plain chocolate? I'm inquiring because, in Canada, I don't think we have such a candy bar. But I would love to make this frosting with a substitute that we would have, such as O Henry, (if the original bar had caramel and nuts), or Mars (if Marshmallow was the main element). So, if someone would enlighten me, I'll know which direction to take in making this frosting. Thanks to all in advance. Carol B. - Original Message - From: "Jan Bailey" To: Sent: Thursday, December 03, 2009 6:37 AM Subject: [CnD] Chocolate-Peanut Butter Cake with Baby Ruth Frosting > Chocolate-Peanut Butter Cake with Baby Ruth Frosting > > You will have to watch for 'little fingers' in the frosting bowl when you > make this cake. Peanut butter and candy make the perfect combination kids > love. > > > 1 package chocolate cake mix > 1 cup creamy peanut butter > 6 NESTLE BABY RUTH Candy Bars > 1/2 cup (1 stick) butter or margarine > 1 cup CARNATION Evaporated Milk > 1 cup granulated sugar > 1 cup sweetened flaked coconut (optional) > 1/2 cup dry-roasted peanuts > 2 large egg yolks > > PREHEAT oven to 350 F. Lightly grease and flour 13 x 9-inch baking pan. > > PREPARE cake mix batter according to package directions, adding peanut > butter before mixing. Pour into prepared pan. > > BAKE for 30 to 40 minutes or until wooden pick inserted in center comes > out clean. Cool completely in pan on wire rack. > > PLACE chopped Baby Ruth and butter in medium, heavy-duty saucepan. Cook > over low heat, stirring frequently, until Baby Ruth is melted. Combine > evaporated > milk, sugar, coconut, peanuts and egg yolks in medium bowl. Add to Baby > Ruth mixture. Cook over medium heat, stirring frequently, for about 10 > minutes > or until thickened. Cool in refrigerator for 30 minutes; stir. > > FROST cake with Baby Ruth frosting. Refrigerate cake until ready to serve. > > Source CelebrationCorner > > http://groups.yahoo.com/group/Chocolate-Express/ > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sour Cream?
I bought some sour cream on November 20. The expiration date on it is December 29th. Charlotte - Original Message - From: "Immigrant" To: ; "'Claudia'" Sent: Tuesday, December 01, 2009 3:07 PM Subject: Re: [CnD] Sour Cream? Yes, it has an expiration date. I would probably keep it for a couple of weeks, but no longer. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Claudia Sent: Tuesday, December 01, 2009 10:41 AM To: cookinginthedark@acbradio.org Subject: [CnD] Sour Cream? Hi, How long does sour cream keep for? Are the expiration dates on it, similar to those of milk? Thanks. Claudia MSN: cdelreal1...@sbcglobal.net Skype: claudiadr2009 Join either of my groups; the first is for visually-impaired women, while the other is for people wishing to discuss homemaking issues. our-safe-haven-subscr...@googlegroups.com makinghouseworkeasier-subscr...@googlegroups.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
