Re: [CnD] A Sour milk question:
Hi Brenda, If you have a recipe that calls for Buttermilk, or sour milk, and, you don't have any. Here is what to use that will work to make butter milk or sour milk. You use just regular milk from the store that you have in the fridge. Then do the following. For 1 cup sour milk, use 1 cup minus 1 tbsp of milk and 1 tbsp of lemon juice or vinegar (allow to stand 5 minutes) HTH Katie - Original Message - From: brenda mueller bren...@smart2.net To: cookinginthedark@acbradio.org Sent: Sunday, March 23, 2014 1:29 AM Subject: [CnD] A Sour milk question: I've heard that one can use vinegar to make sour milk, but what are the proportions of vinegar to milk? Does one just use store milk for this or get the milk from a farm? Brenda Mueller ___ 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] test
Hey everyone, This is Katie from Oklahoma, I sent a welcome email to you, Brenda, on the day you sent out you had just joined us. I don't see my own emails unless I put my name in the bcc field then it will come back to me so I know it went through. I forgot to do that, at that time. So don't know if anyone seen it on the list or not. If not, I welcomed you and in case it didn't show up, I will say it once more. Welcome to the list and hope you enjoy it. I love recipes, and have been a member of cooking in the dark, for many years now. Smile. Have fun. Katie - Original Message - From: brenda mueller bren...@smart2.net To: cookinginthedark@acbradio.org Sent: Monday, March 03, 2014 8:42 PM Subject: Re: [CnD] test Hi, Yes, your posts are getting through; for some reason posting has been very slow for the last few days. I got my post back when I subscribed and a question that someone posted on Sunday, I think, about uh programable crockpots? You'll get them when they come though. Brenda Mueller - Original Message - From: SL Hannah slhannah2...@gmail.com To: Cooking In The Dark cookinginthedark@acbradio.org Date sent: Mon, 3 Mar 2014 19:30:55 -0600 Subject: [CnD] test I subscribed and haven't received any posts Could someone please reply to my message so I can tell if messages are coming through? With a google account your own messages don't show on the list. Thanks!SL ___ 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] Foil in oven
Mary, This is Katie from Oklahoma, and, I have never heard of ten foil being a fire hazard. This is made to use in ovens to cover, our, hams, Turkeys, and what ever when baking, along with covering broiler pans, bottom of ovens and etc. I have done this for years, and, my Mother and other family and friends did it also, to catch the drips or spills. No matter a gas or electric oven. You could look on line if it would make you feel more comfortable for a toll free number to the company where ten foil is made and call to see what they say. But, I know for sure in all my years of travel never have I heard of any problems with it. Maybe, whom ever told you that was speaking of some foil that had been in someone's oven for a couple of years and there may have been grease spilled on it, without, them cleaning it out by tossing that and replacing it with some new foil. Grease no matter what it is on, can be a fire hazard, if not kept cleaned.Katie - Original Message - From: sayegh.m...@gmail.com To: cookinginthedark@acbradio.org Sent: Saturday, February 01, 2014 10:55 AM Subject: Re: [CnD] Foil in oven The oven is electric. Sent from my iPhone On Feb 1, 2014, at 2:30 AM, Sandy sugar1...@earthlink.net wrote: Hi, Mary, I honestly have never heard anything about using foil on the baking pans being a fire hazard in gas stoves. I have done it for years. the thing the gas men who have come out to check my oven with equipment to see if temperature is accurate have stated never to use those foil oven liners at the bottom of ovens to catch drips and spill overs. they tend to block the holes on each side where the gas comes through, and can ruin your stove. can you check your manufacturer's manual? Like I said, never heard foiling a pan or cooky sheet could cause a fire! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of sayegh.m...@gmail.com Sent: Friday, January 31, 2014 10:20 PM To: cookinginthedark@acbradio.org Subject: [CnD] Foil in oven Hi, I'm curious, have any of you had problems when using a baking pan with foil to bake things in the conventional oven? I have never had any problems with it, though I have a friend who says that nobody should bake things in the oven using foil because it can be a fire hazard. I don't know what to believe, because I've never had issues. Please share your feedback. Mary Sent from my iPhone ___ 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] tag lines - Re: cooking without looking
Nicole, I have tag lines and so do many people. That should not be a bother to anyone, cause you don't have to read them, unless, you choose to do so. Lots of people enjoy them. As far as guide dogs, that should be a matter of choice for the one who has the dog. Charles has always had Shepard's since a young man, but this last dog he went and got is a beautiful yellow lab. Which is also a good guide. How ever I happen to like Shepard's, too, and never ever have heard of one that is trained to ever give anyone any trouble. No more than any other breeds does. He likes his lab. but, as he said, would prefer Shepard's and that is his choice so it really should not be of such a big thing on what his tag line says. Surely there is much more important things for you to let bother you than something as little as someone's tag line? Katie from Oklahoma - Original Message - From: Nicole Massey ny...@gypsyheir.com To: cookinginthedark@acbradio.org Sent: Tuesday, November 19, 2013 1:24 PM Subject: Re: [CnD] tag lines - Re: cooking without looking It's polite when on the net to turn off your taglines when replying to posts. It's meaningless noise in a message that slows down reading. I guess I'm a bit old school when dealing with email traffic, as I also find anything more than a three line signature to be abusive, as per the same standards of net politeness. Charles, I'm pretty sure anyone who's been on here knows that you prefer GSD's as guide dogs, (contrary to what the schools are saying these days, as many are moving away from them as guides because they don't feel they're appropriate in our modern day and setting due to their shorter attention span and stronger prey instinct than other breeds used as guides) but it'd be nice if I didn't have to wade through it every time I wanted to see to what your responding. I get a *lot* of email traffic, and this just adds extra time in reading or navigating through extra lines in a message that serves no purpose and conveys no additional information of any value. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Tuesday, November 19, 2013 12:00 PM To: cookinginthedark@acbradio.org Subject: [CnD] tag lines - Re: cooking without looking They don't slow down the seeing or receiving posts, and are a freedom of speech which should not be curtailed. If you don't want to read them, down arrow past them to see what the poster is replying to. Thanks. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: Nicole Massey ny...@gypsyheir.com To: cookinginthedark@acbradio.org Sent: Tuesday, November 19, 2013 11:25 AM Subject: Re: [CnD] cooking without looking Yes, it's available as a Braille book from the BARD site. It's reference code is BR 13478. Folks, *please* disable your taglines when responding to messages. It slows down the process of seeing the message you're responding to, and it gets very old reading the same quips all the time. -Original Message- From: Cookinginthedark [mailto:cookinginthedark- boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Tuesday, November 19, 2013 11:21 AM To: COOKING IN THE DARK Subject: [CnD] cooking without looking Not sure where to get it, but here are some thoughts: You might check out BARD if you are a user of the NLS services. It might be available in either Talking Book or braille format. Also, it's possible that you can get it from www.nbp.org HTH. --- Shepherds are the best beasts, but Labs are a close second. ___ 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] How long will bakers chocolate keep?
I freeze chocolate bark, and, chocolate chips for as long as a year and a half before using them and they are just fine when I thaw them out and use them. I haven't froze any bakers chocolate but I would think it would be like the others and be fine also. Hope this helps. Katie - Original Message - From: RJ rjf...@verizon.net To: cookinginthedark@acbradio.org Sent: Sunday, September 22, 2013 6:21 PM Subject: Re: [CnD] How long will bakers chocolate keep? I used it for baking that was over 2 years with no ill affect. Don't know how the taste would be if ate plain. but it didn't hurt the bake products. RJ - Original Message - From: wrd...@gmail.com To: cookinginthedark@acbradio.org Sent: Sunday, September 22, 2013 7:15 PM Subject: [CnD] How long will bakers chocolate keep? Hello, We have two boxes of bakers chocolate. Is there a way to know if you can still use it? Thanks Bill Deatherage -- Sent from my Android device with K-9 Mail. Please excuse my brevity. ___ 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] HOTDOG CHILLY
Mike, be very careful. He made that recipe up himself and, it is so hot that it really could make some people sick, or, burn a hole in their stomach. grin. He gets a little crazy when it comes to spicy hot, things to eat. The hotter the better, to him. You may have to call the fire department to put you out. LOL Katie - Original Message - From: Mike and jean mjs1...@sc.rr.com To: cookinginthedark@acbradio.org Sent: Tuesday, August 27, 2013 12:54 PM Subject: Re: [CnD] HOTDOG CHILLY I think that Charles has to have a fire extinguisher with his chili. I can't wait to try his recipe. Mike Exercise Daily Walk with God -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Walter Cone Sent: Tuesday, August 27, 2013 1:46 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] HOTDOG CHILLY Well Charles could use scotch bonnet peppers or Ghost chili extract for an electrifying burning experience. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Tuesday, August 27, 2013 1:39 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] HOTDOG CHILLY For an Adkins friendly option, you could also use it over a grilled chicken breast instead of fries, and a non-Adkins version could go over chicken nuggets for a high protein entrée. If you're someone who likes your food Charles hot then I'd think a quarter teaspoon of cayenne or some diced (or just sliced) jalapenos or habanero peppers in the recipe would increase the heat level. (I suspect Charles would use both the cayenne and the habanero peppers and still think it a bit mild) -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Becky Sent: Tuesday, August 27, 2013 11:38 AM To: cookinginthedark@acbradio.org Cc: cookinginthedark@acbradio.org Subject: Re: [CnD] HOTDOG CHILLY Sounds delicious on hot dogs or French fries. Thank u Sent from my iPhone On Aug 27, 2013, at 2:10 AM, Mike and jean mjs1...@sc.rr.com wrote: 2 pounds ground beef 1 and one-half cups ketchup 1 tablespoon prepared mustard one tablespoon chilly powder Brown ground beef and drain fat. Add mustard, ketchup, and chilly powder. Stir. Bring to boil and simmer 15 to 20 minutes. Serves 25 to 30 hotdog weiners. Exercise Daily Walk with God ___ 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] HOTDOG CHILLY
OH! NO! Walt did you have to mention that ghost pepper extract? You know Charles, now he will be getting that stuff to, to add to all the other burning peppers and etc he uses. It is bad enough now with me worrying as I watch him eat that stuff and wait for the last bite to be his real last bite! I can hear the old song playing, Swing low, Sweet Chariot!! Coming for to carry me home,-. I tell you sometime you would thing this man is suicidal. LOL Katie - Original Message - From: Charles Rivard wee1s...@fidnet.com To: cookinginthedark@acbradio.org Sent: Tuesday, August 27, 2013 2:11 PM Subject: Re: [CnD] HOTDOG CHILLY Ghost pepper extract. Awesome sounding, although I've never tried it, yet. -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Walter Cone walt.c...@gmail.com To: cookinginthedark@acbradio.org Sent: Tuesday, August 27, 2013 12:46 PM Subject: Re: [CnD] HOTDOG CHILLY Well Charles could use scotch bonnet peppers or Ghost chili extract for an electrifying burning experience. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Tuesday, August 27, 2013 1:39 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] HOTDOG CHILLY For an Adkins friendly option, you could also use it over a grilled chicken breast instead of fries, and a non-Adkins version could go over chicken nuggets for a high protein entrée. If you're someone who likes your food Charles hot then I'd think a quarter teaspoon of cayenne or some diced (or just sliced) jalapenos or habanero peppers in the recipe would increase the heat level. (I suspect Charles would use both the cayenne and the habanero peppers and still think it a bit mild) -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Becky Sent: Tuesday, August 27, 2013 11:38 AM To: cookinginthedark@acbradio.org Cc: cookinginthedark@acbradio.org Subject: Re: [CnD] HOTDOG CHILLY Sounds delicious on hot dogs or French fries. Thank u Sent from my iPhone On Aug 27, 2013, at 2:10 AM, Mike and jean mjs1...@sc.rr.com wrote: 2 pounds ground beef 1 and one-half cups ketchup 1 tablespoon prepared mustard one tablespoon chilly powder Brown ground beef and drain fat. Add mustard, ketchup, and chilly powder. Stir. Bring to boil and simmer 15 to 20 minutes. Serves 25 to 30 hotdog weiners. Exercise Daily Walk with God ___ 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] Red lobster Bisqits
Thanks for the info. I will have to check out Sam's and try these. I love their bisqits. Yum. If they taste home made, and like the real McCoy, the easier the better. grin. I use to make nearly everything from scratch with long drawn out recipes with lots of ingredients and etc, but the older I get, the more, quick and easy recipes sound better all the time! LOL Katie - Original Message - From: Mike and jean mjs1...@sc.rr.com To: cookinginthedark@acbradio.org Sent: Friday, August 23, 2013 11:52 AM Subject: [CnD] Red lobster Bisqits I have seen some recipies on this list for Red Lobster bisqits. Well, I have found n easier way to make these delicious treats. Sams' Club sells Red Lobster bisqits mix. there are three packs in each box and each pack makes ten bisqits. I have not tried this yet, however, my Mom said that the bisqits taste exactly like the ones served by Red lobster. You only have to add a cup of cheese and I think some milk. If anyone tries these, please let us know how they are. Mike Exercise Daily Walk with God ___ 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] piece identification
grin, I can usually always tell the different pieces of chicken with no problem, but, Church's chicken has been cut up by someone that must not have had any experience in cutting up chicken with these pieces. grin. I am getting most of them right, but the thighs and the Brest are not like they usually are for sure. I should write a letter to their main company where ever that is, and say, dear Churches chicken, you must have hired some kids for a day to learn to cut up chickens for you. They evidently have never been exposed to doing that before. It must of been a learning experience for them. However, I think we got the chickens that the kid that failed did. LOL Katie or Wee1 - Original Message - From: Charles Rivard wee1s...@fidnet.com To: cookinginthedark@acbradio.org Sent: Wednesday, August 21, 2013 7:56 PM Subject: Re: [CnD] piece identification The leg bone's connected to the, thigh bone. The thigh bone's connected to the, . . . Sort of rings a bell, don't it? Heh heh heh. These pieces of chicken are really cut weird, though. -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: Regina Marie reginamariemu...@gmail.com To: cookinginthedark@acbradio.org Sent: Wednesday, August 21, 2013 7:42 PM Subject: Re: [CnD] piece identification Thighs generally have one bone only, like a short drumstick bone, the thicker one. Breasts have either many little bones (the ribs) or the breastbone that is triangular and flat. You may only feel a piece of it, but it is very different from the thighbone. *smile* Regina Marie email: reginamariemu...@gmail.com Ph: 916-877-4320 Follow Me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandj.fm/ -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Wednesday, August 21, 2013 3:37 PM To: cooking in the dark list Subject: [CnD] piece identification Not cooking related, but an odd little dilemma: There is fried chicken in the fridge that was gotten from Churches Chicken, some white and some dark. The way that they are cut makes it difficult to tell the thighs from the breasts. Has anyone come across this? Got any good solutions? Thanks. -- If guns kill people, writing implements cause grammatical and spelling errors! ___ 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 a Monkey Bread Recipe
Hi Jeri, I have this one in my folder, hope it is what your looking for. Katie Monkey Bread Refrigerated biscuits with cinnamon bake in a bunt pan. PREP TIME 15 Min COOK TIME 35 Min READY IN 1 Hr Original recipe yield: 1 10 inch bunt pan INGREDIENTS 3 (12 ounce) packages refrigerated biscuit dough. we used just the buttermilk, can biscuits. 1 cup white sugar 2 teaspoons ground cinnamon 1/2 cup margarine 1 cup packed brown sugar 1/2 cup chopped walnuts,or pecans. 1/2 cup raisins DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch bunt pan. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart. I flipped it over onto cake plate before it cooled and the sugar mixture just seeped all the way through - perfect. This is easy and kids can help make it Don't tell God how big your storm is, Tell the storm how big your God is! - Original Message - From: Jeri Milton jerimil...@gmail.com To: cookinginthedark@acbradio.org Sent: Thursday, May 30, 2013 11:00 PM Subject: [CnD] Looking for a Monkey Bread Recipe Hi. Does anyone have a Monkey Bread recipe that uses canned biscuit dough? I don't have a bunt pan, which is what I used years ago when I made it. Thought it would be fun to make with the kids. Thanks, Jeri Sent from jeri's iPhone ___ 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 a Monkey Bread Recipe
Hi Jeri, Glad it is what you were looking for. You can make it in just a regular pan, as long as you can layer or put the pieces of biscuits in different directions all over each layer so the sugar mixture can dribble all in-between the pieces and etc. I use to have a bunt pan, but, someone borrowed it, we moved and, long story short they got the pan still I assume. grin. Katie Don't tell God how big your storm is, Tell the storm how big your God is! - Original Message - From: Jeri Milton jerimil...@gmail.com To: cookinginthedark@acbradio.org Sent: Thursday, May 30, 2013 11:35 PM Subject: Re: [CnD] Looking for a Monkey Bread Recipe This is exactly what I was looking for, thank you. I don't have a bunt pan though. Guess I need to get one. I made this years ago in a cooking class I took in high school. So yummy. Jeri Sent from jeri's iPhone On May 30, 2013, at 9:14 PM, Katie Chandler w...@fidnet.com wrote: Hi Jeri, I have this one in my folder, hope it is what your looking for. Katie Monkey Bread Refrigerated biscuits with cinnamon bake in a bunt pan. PREP TIME 15 Min COOK TIME 35 Min READY IN 1 Hr Original recipe yield: 1 10 inch bunt pan INGREDIENTS 3 (12 ounce) packages refrigerated biscuit dough. we used just the buttermilk, can biscuits. 1 cup white sugar 2 teaspoons ground cinnamon 1/2 cup margarine 1 cup packed brown sugar 1/2 cup chopped walnuts,or pecans. 1/2 cup raisins DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch bunt pan. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart. I flipped it over onto cake plate before it cooled and the sugar mixture just seeped all the way through - perfect. This is easy and kids can help make it Don't tell God how big your storm is, Tell the storm how big your God is! - Original Message - From: Jeri Milton jerimil...@gmail.com To: cookinginthedark@acbradio.org Sent: Thursday, May 30, 2013 11:00 PM Subject: [CnD] Looking for a Monkey Bread Recipe Hi. Does anyone have a Monkey Bread recipe that uses canned biscuit dough? I don't have a bunt pan, which is what I used years ago when I made it. Thought it would be fun to make with the kids. Thanks, Jeri Sent from jeri's iPhone ___ 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] Icing in the cake
Wouldn't this recipe be able to use any kind of icing, of your choice, and still work out? Just wondering. smile Katie The Ten Commandments are not multiple choice. - Original Message - From: Colleen hers...@bresnan.net To: cookinginthedark@acbradio.org Sent: Tuesday, May 21, 2013 5:23 PM Subject: [CnD] Icing in the cake ICING IN THE CAKE (Bundt) 1 Yellow cake mix(I used chocolate) 4 Eggs 3/4 C oil 1 C Milk 1 can Carmel or Coconut Pecan Frosting Mix all ingredients together. Pour into a Bundt pan sprayed with Pam. No oven temperature is given; but I baked it at 350. Bake about 1 hour. *This cake is VERY moist 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
Re: [CnD] recipe request-pineapple upside cake-easy
Hi Sylvia, I just looked in my recipe folder and found these. One with a yellow cake mix and the other under that is a scratch cake one. Hope this helps. Smile Katie They follow.. PINEAPPLE UPSIDE DOWN CAKE made with yellow cake mix or from scratch 2/3 cup butter 3/4 cup brown sugar Place the butter and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch. 1 can pineapple slices maraschino cherries (enough to fill centers of pineapples) Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge). Prepare a box of yellow cake mix following the directions on the box to mix the batter (do not bake in a separate pan; follow instructions below). Pour the batter over the pineapple and cherries. Bake at 350°F degrees. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit five minutes, then turn it upside down on a serving dish. Optional: Instead of using a cake mix, you can prepare the batter from scratch using the recipe below, or any recipe for yellow cake. Scratch Cake: 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 2 eggs 2/3 cup sugar 1/4 cup milk Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries (same as above). Bake at 350°F and follow same steps as above. When you feel like you're drowning in life, don't worry -- your Lifeguard walks on water. - Original Message - From: Sylvia Perez spe...@lvib.org To: cookinginthedark@acbradio.org Sent: Thursday, May 02, 2013 11:04 AM Subject: [CnD] recipe request-pineapple upside cake-easy Hi, I am looking for an easy Pine apple upside down cake recipe-preferably something that uses a yellow cake mix (not that nasty pineapple upside cake mix). This is for an independent living skills class at a vision rehab class. Basic meal prep. ___ 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] recipe request-pineapple upside cake-easy
I would think around 30 minutes. I always just lightly touch the cake to tell, or can smell it is done, but, stick a toothpick in the center of it and if it comes out clean then it is done. Sorry, the recipe didn't say a time. On the yellow cake mix box it usually tells a time to bake it. Katie When you feel like you're drowning in life, don't worry -- your Lifeguard walks on water. - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Thursday, May 02, 2013 11:49 AM Subject: Re: [CnD] recipe request-pineapple upside cake-easy Katie, any idea how long these would bake? Thanks. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Katie Chandler Sent: Thursday, May 02, 2013 11:20 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] recipe request-pineapple upside cake-easy Hi Sylvia, I just looked in my recipe folder and found these. One with a yellow cake mix and the other under that is a scratch cake one. Hope this helps. Smile Katie They follow.. PINEAPPLE UPSIDE DOWN CAKE made with yellow cake mix or from scratch 2/3 cup butter 3/4 cup brown sugar Place the butter and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch. 1 can pineapple slices maraschino cherries (enough to fill centers of pineapples) Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge). Prepare a box of yellow cake mix following the directions on the box to mix the batter (do not bake in a separate pan; follow instructions below). Pour the batter over the pineapple and cherries. Bake at 350°F degrees. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit five minutes, then turn it upside down on a serving dish. Optional: Instead of using a cake mix, you can prepare the batter from scratch using the recipe below, or any recipe for yellow cake. Scratch Cake: 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 2 eggs 2/3 cup sugar 1/4 cup milk Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries (same as above). Bake at 350°F and follow same steps as above. When you feel like you're drowning in life, don't worry -- your Lifeguard walks on water. - Original Message - From: Sylvia Perez spe...@lvib.org To: cookinginthedark@acbradio.org Sent: Thursday, May 02, 2013 11:04 AM Subject: [CnD] recipe request-pineapple upside cake-easy Hi, I am looking for an easy Pine apple upside down cake recipe-preferably something that uses a yellow cake mix (not that nasty pineapple upside cake mix). This is for an independent living skills class at a vision rehab class. Basic meal prep. ___ 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] new to the list
Welcome to the list, that is welcome back to the list Colleen. Smile. I am Katie from Oklahoma and have been on this list for several years now also. I am looking forward to getting some of your recipes, that you may share with us. I have so many, but, love getting them, comes in handy when your looking for something different to fix for a pot luck, company, or just want a change at home. grin. Enjoy yourself. Katie When you feel like you're drowning in life, don't worry -- your Lifeguard walks on water. - Original Message - From: Colleen hers...@bresnan.net To: cookinginthedark@acbradio.org Sent: Tuesday, April 23, 2013 7:45 PM Subject: [CnD] new to the list Hello, My name is Colleen and I have just joined this list. I was a member several years ago, but due to a lot of moving around, I let it go. Well, now I’m back, living in Cheyenne, Wyoming, and I think I’ll be staying here permanently; at least I hope so. I love to cook, and I have lots of good recipes, and hope to get a lot more from the folks on this list. Colleen 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
Re: [CnD] Chicken Drumsticks?
Hi Claudia, Here is a simple one for drumsticks in the oven. You can just double it if you want 8 legs instead of only 4. Plus, below is a crock pot recipe for making Chicken with Creamy Onion Sauce. You can also do this one in the oven using chicken legs and breast together with the Creamy Sauce over it all in a 9x13 pan, at 350 oven for around 35 to 45 minutes maybe. Cheesy chicken legs 4 servings 3/4 c Parmesan cheese, grated 1 tb ( table spoon) Dried minced parsley 1 ts (teaspoon) Italian seasoning Salt Pepper to taste 4 Chicken legs Melted Butter or Margarine Combine parmesan cheese, parsley, Italian seasoning, salt and pepper. Dip chicken in melted butter, then in cheese mixture. Place in a shallow baking dish. Drizzle butter or margarine over chicken. Bake at 375 degrees for about 25 minutes or until chicken is done. Chicken with Creamy Onion Sauce 6 boneless chicken breasts 1 package Good Seasons Italian dressing mix Brush chicken with butter; place in crock pot. Sprinkle dry dressing mix over chicken. Cook for 5 to 6 hours on LOW. Creamy Onion Sauce: 8 ounces cream cheese 1 can cream of mushroom soup 2 tablespoons chopped onions Melt all ingredients over low heat and pour over chicken in crock pot for 30 to 45 minutes before serving. Serve over rice or with potatoes. - Original Message - From: Claudia claudiadr2...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, April 22, 2013 3:30 AM Subject: [CnD] Chicken Drumsticks? Hi, What can I do with chicken drumsticks? Recipes would be appreciated. I would also like baked chicken recipes, as well. Thanks. ___ 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] Test message, kindly ignore
Everyone's messages are coming in fine. The sight takes spells of being just a little more slow at times. I imagine will Spring and summer approaching, more and more will be out and about, and, away from the computers more and more. When you feel like you're drowning in life, don't worry -- your Lifeguard walks on water. - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Thursday, April 18, 2013 9:53 PM Subject: Re: [CnD] Test message, kindly ignore Just thought I'd let you know I got your message. I sent out a test a while ago, and the only person who responded was Larry. I'm still a bit paranoid! Then again, maybe the list is just quiet this evening. Deb -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Brittany Simpson Sent: Thursday, April 18, 2013 8:44 PM To: cookinginthedark@acbradio.org Subject: [CnD] Test message, kindly ignore This is just a test to see if I am currently able to receive list mail. I've been unable to receive list mail for several weeks but now believe the problem may be fixed, so I'm just testing it to see if I'm correct. Hopefully this message goes through and I get it back. 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Carrot Cake?
Hi Claudia, All carrot cakes that I have eaten always seem to have a cream cheese frosting on it. Which, in my opinion is very tasty. You can buy can cream cheese frosting or make your own. I am sending a cream cheese frosting recipe below. Good luck. Smile Katie Cream Cheese Frosting 2 pkgs (8 oz each) cream cheese 2/3 tsp vanilla 2/3 cup butter 2 cups icing sugaror called powdered sugar Mix all ingredients and whip until fluffy. TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Claudia claudiadr2...@gmail.com To: claudiadr2...@gmail.com Sent: Friday, March 22, 2013 6:38 AM Subject: [CnD] Carrot Cake? Hi, I want to make a carrot cake for Easter. Will an orange cream cheese frosting look appealing on this? If so, does anyone have any recipes for this type of frosting? Thanks. Claudia ___ 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] Separating Eggs
If you have a funnel, break the egg, into the funnel, letting it go into the funnel and have a bowl to catch the whites of the egg,the whites will go through the funnel into the bowl. The yolk will remain in the funnel, for you to pour out and use however you need it. HTH Katie in Oklahoma TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Allison Manzino Vázquez gwennac...@gmail.com To: cookinginthedark@acbradio.org Sent: Saturday, March 09, 2013 11:21 AM Subject: [CnD] Separating Eggs Hi everyone, I was wondering is there an easy way for me to separate eggs? My husband suggested using a little colindar over a cup to separate the yolk. I want to make Holandaise, and you need two yolks for the sauce. I found an egg separater from The Pampered Chef, but I was wondering if there was a better way. Thank you for any help you can provide. Sincerely, Allison Life is not measured by the breaths we take, but by the moments that take our breath away ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chili my way
Sounds very good will have to try it. Thanks, I really enjoy all your recipes, you cook about the way I do. smile Katie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: RJ rjf...@verizon.net To: citd cookinginthedark@acbradio.org Sent: Tuesday, March 05, 2013 10:31 AM Subject: [CnD] Chili my way Chili my way. 1 medium onion [ chopped fine) 2 sticks of celery [chopped fine[ one carrot (chopped fine to sweeten it up a bit[ Little oil in a large sauce pan and soften the above. Add one can of beef broth 1 can of stewed tomatoes. Two more cans if you don't have frozen tomatoes, or one large can, out of the garden. Two packages of frozen tomatoes rinse the following beans well 1 can of kidney beans 1 can of northern beans 1 can garbanzo beans 1 can of cannellini beans as much garlic as you like I use about 4 cloves of fresh garlic [sliced thin] I don't like chili powder, so I use cayenne pepper. About 1/4 teaspoon Some oregano, black pepper to taste. Cook on a medium heat and stir now and than so the tomatoes won't stick to the pan. Take a heaping tablespoon of flour and add enough water to dissolve it. About 3 to four tablespoons. Turn up the heat on the chili and mix in the flour. Turn chili on a low heat and simmer until you are ready for it. Be sure to stir now and than. For the meat, I use hamburger. I add some seasoning and garlic to the hamburger. [black pepper, salt, oregano, cayenne pepper.[ I than flatten the burger out and fry it into a thin patty about 1/4 inch thick. Than break up the patty and add it to the chili. RJ How to freeze tomatoes. Rinse well cut off top of tomato stem and green part, put in freezer bag and freeze. How to use. Run hot water over frozen tomato and slip off skin. Add to and soup or casserole. I will crush the tomatoes if they are defrosted enough, if not, will take and knife and cut them up. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chili my way
I like chili with beans, unless I am using in to put on hot dogs, then I want it without beans. If I am not making a pot home made, and, buy canned chili, I most of the time buy the chili with beans. So to me it is what you may want to use it over or in. Katie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Nicole Massey ny...@gypsyheir.com To: cookinginthedark@acbradio.org; 'RJ' rjf...@verizon.net Sent: Tuesday, March 05, 2013 10:38 AM Subject: Re: [CnD] Chili my way If it has beans in it it's not chili, it's chili stew. My chili is seasonings, tomatoes, a minced onion, and a coarse ground of beef called chili meat along with a pound of pork sausage. I've posted the recipe here before. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ Sent: Tuesday, March 05, 2013 10:32 AM To: citd Subject: [CnD] Chili my way Chili my way. 1 medium onion [ chopped fine) 2 sticks of celery [chopped fine[ one carrot (chopped fine to sweeten it up a bit[ Little oil in a large sauce pan and soften the above. Add one can of beef broth 1 can of stewed tomatoes. Two more cans if you don't have frozen tomatoes, or one large can, out of the garden. Two packages of frozen tomatoes rinse the following beans well 1 can of kidney beans 1 can of northern beans 1 can garbanzo beans 1 can of cannellini beans as much garlic as you like I use about 4 cloves of fresh garlic [sliced thin] I don't like chili powder, so I use cayenne pepper. About 1/4 teaspoon Some oregano, black pepper to taste. Cook on a medium heat and stir now and than so the tomatoes won't stick to the pan. Take a heaping tablespoon of flour and add enough water to dissolve it. About 3 to four tablespoons. Turn up the heat on the chili and mix in the flour. Turn chili on a low heat and simmer until you are ready for it. Be sure to stir now and than. For the meat, I use hamburger. I add some seasoning and garlic to the hamburger. [black pepper, salt, oregano, cayenne pepper.[ I than flatten the burger out and fry it into a thin patty about 1/4 inch thick. Than break up the patty and add it to the chili. RJ How to freeze tomatoes. Rinse well cut off top of tomato stem and green part, put in freezer bag and freeze. How to use. Run hot water over frozen tomato and slip off skin. Add to and soup or casserole. I will crush the tomatoes if they are defrosted enough, if not, will take and knife and cut them up. ___ 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] measurement conversion
Hello Vicki, I have this one in my folder and it may be something that will help you out. Don't know if it is what you are looking for or not, but, it is one of them that I have. I have another one if you want it let me know. HTHKatie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Vicki j.irel...@comcast.net To: cookinginthedark@acbradio.org Sent: Saturday, January 12, 2013 12:57 PM Subject: [CnD] measurement conversion Anybody know where there is some kind of easy table to read that gives measuring equivalents? Example grams to ounces, etc? I looked on line, but haven't found anything that is easy to read or interpret; at least not in my simple mind. (grin) Thanks. Vicki ___ 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] Speaking of Biscuits
Hi Kimberley, Here is a Beer Biscuit recipe that I have in my recipe folder. Is it like the one your Grandmother may of made? Hope this helps. Smile. Katie in Oklahoma BEER BISCUITS 3 1/4 cups all purpose baking mix (Bisquick) 1 tbs finely chopped thyme leaves 1 tbs sugar 1 cup beer 1 egg, beaten Heat oven to 450 degrees. In bowl, combine 3 cups baking mix, thyme and sugar. Stir in beer until soft dough forms. On surface sprinkled with remaining baking mix, knead dough 10 times. Roll out to 1/2 thickness. Using 3 biscuit cutter, cut 12 rounds, rerolling scraps as needed. Brush rounds with egg. Top each with a parsley leaf, if desired. Place on ungreased baking sheet. Bake 8 min. Serve with butter, if desired. MAKES 6 SERVINGS. TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Kimberly Qualls kimberly021...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, January 07, 2013 11:46 AM Subject: Re: [CnD] Speaking of Biscuits Yes, I've heard of them...In fact, my grandmother made them, but she also took all of her recipes with her...I did get a recipe for making doughnuts out of canned biscuits, and microwave brownies out of instant hot chocolate mix, flour and vanilla, if anyone wants them On 1/7/13, Jeri Milton jjmil...@cox.net wrote: My grandma use to make her own recipes up all the time. Unfortunately I didn't inherit such a talent. *smile*. She made beer biscuits and let me tell you, they were the tallest, fluffiest and flakiest biscuits we had ever eaten. Of course she left behind no recipe. Anyone ever heard of beer biscuits? Jeri ___ 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] Speaking of Biscuits
I would think you could omit the thyme, and they still would be good. You can do allot with Biscuits. Maybe someone else has some suggestions. smile. Katie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Kimberly Qualls kimberly021...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, January 07, 2013 3:16 PM Subject: Re: [CnD] Speaking of Biscuits Katie, I don't know, but it looks right...I don't think she used thyme in hers though...I don't have any fresh...Is it possible to use dried spices in the place of fresh...I know it's prob not as tasty, but I rarely have fresh spices...I'll let you know how these turn out...My husband is psyched about them...Thanks...(smile) On 1/7/13, Katie Chandler w...@fidnet.com wrote: Hi Kimberley, Here is a Beer Biscuit recipe that I have in my recipe folder. Is it like the one your Grandmother may of made? Hope this helps. Smile. Katie in Oklahoma BEER BISCUITS 3 1/4 cups all purpose baking mix (Bisquick) 1 tbs finely chopped thyme leaves 1 tbs sugar 1 cup beer 1 egg, beaten Heat oven to 450 degrees. In bowl, combine 3 cups baking mix, thyme and sugar. Stir in beer until soft dough forms. On surface sprinkled with remaining baking mix, knead dough 10 times. Roll out to 1/2 thickness. Using 3 biscuit cutter, cut 12 rounds, rerolling scraps as needed. Brush rounds with egg. Top each with a parsley leaf, if desired. Place on ungreased baking sheet. Bake 8 min. Serve with butter, if desired. MAKES 6 SERVINGS. TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Kimberly Qualls kimberly021...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, January 07, 2013 11:46 AM Subject: Re: [CnD] Speaking of Biscuits Yes, I've heard of them...In fact, my grandmother made them, but she also took all of her recipes with her...I did get a recipe for making doughnuts out of canned biscuits, and microwave brownies out of instant hot chocolate mix, flour and vanilla, if anyone wants them On 1/7/13, Jeri Milton jjmil...@cox.net wrote: My grandma use to make her own recipes up all the time. Unfortunately I didn't inherit such a talent. *smile*. She made beer biscuits and let me tell you, they were the tallest, fluffiest and flakiest biscuits we had ever eaten. Of course she left behind no recipe. Anyone ever heard of beer biscuits? Jeri ___ 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] Speaking of Biscuits
If you like cheese, maybe put a cup of shredded cheddar cheese in the dough when your mixing it up . Cheesy Biscuits along with a few dashes of garlic powder? Just a thought. Not sure about the garlic. Katie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Kimberly Qualls kimberly021...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, January 07, 2013 3:45 PM Subject: Re: [CnD] Speaking of Biscuits The first batch is in the oven, so I'll let you know in a bit...If nothing else, I have made a huge mess...lol...I'm thinking of cinimon and sugar for the next ones...And suggestions would be great!... On 1/7/13, Katie Chandler w...@fidnet.com wrote: I would think you could omit the thyme, and they still would be good. You can do allot with Biscuits. Maybe someone else has some suggestions. smile. Katie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Kimberly Qualls kimberly021...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, January 07, 2013 3:16 PM Subject: Re: [CnD] Speaking of Biscuits Katie, I don't know, but it looks right...I don't think she used thyme in hers though...I don't have any fresh...Is it possible to use dried spices in the place of fresh...I know it's prob not as tasty, but I rarely have fresh spices...I'll let you know how these turn out...My husband is psyched about them...Thanks...(smile) On 1/7/13, Katie Chandler w...@fidnet.com wrote: Hi Kimberley, Here is a Beer Biscuit recipe that I have in my recipe folder. Is it like the one your Grandmother may of made? Hope this helps. Smile. Katie in Oklahoma BEER BISCUITS 3 1/4 cups all purpose baking mix (Bisquick) 1 tbs finely chopped thyme leaves 1 tbs sugar 1 cup beer 1 egg, beaten Heat oven to 450 degrees. In bowl, combine 3 cups baking mix, thyme and sugar. Stir in beer until soft dough forms. On surface sprinkled with remaining baking mix, knead dough 10 times. Roll out to 1/2 thickness. Using 3 biscuit cutter, cut 12 rounds, rerolling scraps as needed. Brush rounds with egg. Top each with a parsley leaf, if desired. Place on ungreased baking sheet. Bake 8 min. Serve with butter, if desired. MAKES 6 SERVINGS. TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Kimberly Qualls kimberly021...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, January 07, 2013 11:46 AM Subject: Re: [CnD] Speaking of Biscuits Yes, I've heard of them...In fact, my grandmother made them, but she also took all of her recipes with her...I did get a recipe for making doughnuts out of canned biscuits, and microwave brownies out of instant hot chocolate mix, flour and vanilla, if anyone wants them On 1/7/13, Jeri Milton jjmil...@cox.net wrote: My grandma use to make her own recipes up all the time. Unfortunately I didn't inherit such a talent. *smile*. She made beer biscuits and let me tell you, they were the tallest, fluffiest and flakiest biscuits we had ever eaten. Of course she left behind no recipe. Anyone ever heard of beer biscuits? Jeri ___ 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Speaking of Biscuits
I kinda think they would resemble Red lobsters. Yes. I have done that with regular Biscuit dough in the pass, but never using Bisquick mix. I don't see why it wouldn't still taste alright though. Katie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Teresa Mullen teresamulle...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, January 07, 2013 4:58 PM Subject: Re: [CnD] Speaking of Biscuits Yumm, that sounds so good! Like what red lobster has, right? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Katie Chandler Sent: Monday, January 07, 2013 2:54 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Speaking of Biscuits If you like cheese, maybe put a cup of shredded cheddar cheese in the dough when your mixing it up . Cheesy Biscuits along with a few dashes of garlic powder? Just a thought. Not sure about the garlic. Katie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Kimberly Qualls kimberly021...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, January 07, 2013 3:45 PM Subject: Re: [CnD] Speaking of Biscuits The first batch is in the oven, so I'll let you know in a bit...If nothing else, I have made a huge mess...lol...I'm thinking of cinimon and sugar for the next ones...And suggestions would be great!... On 1/7/13, Katie Chandler w...@fidnet.com wrote: I would think you could omit the thyme, and they still would be good. You can do allot with Biscuits. Maybe someone else has some suggestions. smile. Katie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Kimberly Qualls kimberly021...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, January 07, 2013 3:16 PM Subject: Re: [CnD] Speaking of Biscuits Katie, I don't know, but it looks right...I don't think she used thyme in hers though...I don't have any fresh...Is it possible to use dried spices in the place of fresh...I know it's prob not as tasty, but I rarely have fresh spices...I'll let you know how these turn out...My husband is psyched about them...Thanks...(smile) On 1/7/13, Katie Chandler w...@fidnet.com wrote: Hi Kimberley, Here is a Beer Biscuit recipe that I have in my recipe folder. Is it like the one your Grandmother may of made? Hope this helps. Smile. Katie in Oklahoma BEER BISCUITS 3 1/4 cups all purpose baking mix (Bisquick) 1 tbs finely chopped thyme leaves 1 tbs sugar 1 cup beer 1 egg, beaten Heat oven to 450 degrees. In bowl, combine 3 cups baking mix, thyme and sugar. Stir in beer until soft dough forms. On surface sprinkled with remaining baking mix, knead dough 10 times. Roll out to 1/2 thickness. Using 3 biscuit cutter, cut 12 rounds, rerolling scraps as needed. Brush rounds with egg. Top each with a parsley leaf, if desired. Place on ungreased baking sheet. Bake 8 min. Serve with butter, if desired. MAKES 6 SERVINGS. TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Kimberly Qualls kimberly021...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, January 07, 2013 11:46 AM Subject: Re: [CnD] Speaking of Biscuits Yes, I've heard of them...In fact, my grandmother made them, but she also took all of her recipes with her...I did get a recipe for making doughnuts out of canned biscuits, and microwave brownies out of instant hot chocolate mix, flour and vanilla, if anyone wants them On 1/7/13, Jeri Milton jjmil...@cox.net wrote: My grandma use to make her own recipes up all the time. Unfortunately I didn't inherit such a talent. *smile*. She made beer biscuits and let me tell you, they were the tallest, fluffiest and flakiest biscuits we had ever eaten. Of course she left behind no recipe. Anyone ever heard of beer biscuits? Jeri ___ 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] date nut candy recipe
This may not be what your looking for, but, I had it in my recipe folder. You can read it and see if you think that is what your looking for. smile. Katie Date Bars Cook Time: 35 minutes Ingredients: 3/4 cup margarine 1 cup light brown sugar, firmly packed 1 3/4 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon soda 1 1/2 cups quick-cooking oats, uncooked date filling (below) Preparation: Directions for date squares. Cream margarine and sugar together until light and fluffy. combine flour, salt and soda; add to creamed mixture. Stir in oats, blending well. Pat half of the mixture into a lightly buttered 13x9x2-inch baking pan; spread with date filling then top with remaining crust mixture. Pat lightly to smoothtop crust. Bake at 400° for 30 minutes. Cut into bars while still warm; remove from pan. Makes 32 date squares or bars. Date Filling 1 1/2 pounds dates, chopped 1/4 cup sugar 1 1/2 cups water Date filling for date squares. Combine dates, sugar, and water in a medium saucepan; cook over low heat for 5 to 10 minutes, or until smooth and thick. Cool slightly before spreading on oat crust. Makes 3 cups of date filling for date squares. TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Steve and Gina Stewart stev...@suddenlink.net To: cookinginthedark cookinginthedark@acbradio.org Sent: Sunday, November 25, 2012 6:48 PM Subject: [CnD] date nut candy recipe does any one have a date nut candy recipe that they can share? I cannot remember what all goes in it, but I know you roll the candy into a long log, then you cut the candy into one inch rolls, then you can put it into a pan to keep. I know that you use dates, pecan if you like and butter, but that is all I can think of. STEVE and GINA STEWART CnD MODERATOR ATTHEMARKET OWNER EMAIL;stev...@suddenlink.net ___ 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] Our Chili
Stupid??? I sure hope that was a mistake, if you were calling him that? My dear! If not maybe we can private email to discuss that little boo boo, hmmm? Katie very close to Charles TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Nicole Massey ny...@gypsyheir.com To: cookinginthedark@acbradio.org Sent: Wednesday, November 07, 2012 11:33 PM Subject: Re: [CnD] Our Chili How does this compare to Liquid Stupid? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Wednesday, November 07, 2012 11:00 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili Try www.thehotsaucestore.com --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! - Original Message - From: Mike and jean mjs1...@sc.rr.com To: cookinginthedark@acbradio.org Sent: Sunday, November 04, 2012 8:44 PM Subject: Re: [CnD] Our Chili Hi Charles, this sounds really good. Where can I get the Spontaneous combustion hot sauce? Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, November 01, 2012 3:57 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili This will almost fill a 5 quart crock pot. ingredients: 2 pounds of very lean hamburger, or meat of your choice. (I use venison burger) 2 16-ounce cans of Wolf brand chili, with no beans, marked hot 2 cans of RoTell tomatoes, marked hot 2 envelopes of Great Value chili seasoning, marked hot 1 teaspoon of each of the following: black pepper red pepper garlic powder cayenne pepper 1/4 teaspoon of Spontaneous Combustion hot sauce WARNING!!! This is an extremely hot blend of Habinero extract and other spices! Be VERY careful when using it!! Method: 1. Brown the meat 2. Pour 1 can of chili into the crock pot. 3. Add 1 can of the tomatoes. Do not drain. 4. Add half of the meat, crumbled or left in chunks. 5. Add the dry ingredients and the Spontaneous Combustion. 6. Repeat steps 2 through 5, in sequence. 10. Mix very thoroughly. 11. Cook on low for 8 hours. -- If you live in the United States, are you better off than you were 4 years ago? If not, you can help change that. Election time is rapidly approaching. Do research, and think before you vote. Our future depends on our wisdom or lack thereof. - Original Message - From: Mike and jean mjs1...@sc.rr.com To: cookinginthedark@acbradio.org Sent: Thursday, November 01, 2012 2:36 PM Subject: Re: [CnD] Our Chili Please send your chilli recipe. Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, November 01, 2012 2:18 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili My chili recipe is in my hollow head, too, although I did put it onto my PC in case I forget it. Most people would not like it because it is very, very hot. Come to think of it, I should send it to Dale Campbell to see if it would be hot enough for his taste buds. We both like really hot stuff. I don't remember if I sent it to this list or not, but I can, if people want to give it a try. ___ 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] Our Chili
Sorry, never have heard of that brand and lots of others hasn't either. you have to admit that if it is written just writing it Liquid, Stupid? without explaining that is the brand name, what it sounds you are saying is calling someone stupid! LOL Sorry, but, I was going to protect a attack like that if it had of been that. Again sorry, but, lets try to make things like that for those on the list that may never have heard of it know what your saying. smile. Katie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Bob Kennedy inthes...@att.net To: cookinginthedark@acbradio.org Sent: Thursday, November 08, 2012 6:23 AM Subject: Re: [CnD] Our Chili Liquid Stupid is a brand of hot sauce. - Original Message - From: Katie Chandler w...@fidnet.com To: cookinginthedark@acbradio.org Sent: Thursday, November 08, 2012 3:07 AM Subject: Re: [CnD] Our Chili Stupid??? I sure hope that was a mistake, if you were calling him that? My dear! If not maybe we can private email to discuss that little boo boo, hmmm? Katie very close to Charles TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Nicole Massey ny...@gypsyheir.com To: cookinginthedark@acbradio.org Sent: Wednesday, November 07, 2012 11:33 PM Subject: Re: [CnD] Our Chili How does this compare to Liquid Stupid? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Wednesday, November 07, 2012 11:00 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili Try www.thehotsaucestore.com --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! - Original Message - From: Mike and jean mjs1...@sc.rr.com To: cookinginthedark@acbradio.org Sent: Sunday, November 04, 2012 8:44 PM Subject: Re: [CnD] Our Chili Hi Charles, this sounds really good. Where can I get the Spontaneous combustion hot sauce? Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, November 01, 2012 3:57 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili This will almost fill a 5 quart crock pot. ingredients: 2 pounds of very lean hamburger, or meat of your choice. (I use venison burger) 2 16-ounce cans of Wolf brand chili, with no beans, marked hot 2 cans of RoTell tomatoes, marked hot 2 envelopes of Great Value chili seasoning, marked hot 1 teaspoon of each of the following: black pepper red pepper garlic powder cayenne pepper 1/4 teaspoon of Spontaneous Combustion hot sauce WARNING!!! This is an extremely hot blend of Habinero extract and other spices! Be VERY careful when using it!! Method: 1. Brown the meat 2. Pour 1 can of chili into the crock pot. 3. Add 1 can of the tomatoes. Do not drain. 4. Add half of the meat, crumbled or left in chunks. 5. Add the dry ingredients and the Spontaneous Combustion. 6. Repeat steps 2 through 5, in sequence. 10. Mix very thoroughly. 11. Cook on low for 8 hours. -- If you live in the United States, are you better off than you were 4 years ago? If not, you can help change that. Election time is rapidly approaching. Do research, and think before you vote. Our future depends on our wisdom or lack thereof. - Original Message - From: Mike and jean mjs1...@sc.rr.com To: cookinginthedark@acbradio.org Sent: Thursday, November 01, 2012 2:36 PM Subject: Re: [CnD] Our Chili Please send your chilli recipe. Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, November 01, 2012 2:18 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili My chili recipe is in my hollow head, too, although I did put it onto my PC in case I forget it. Most people would not like it because it is very, very hot. Come to think of it, I should send it to Dale Campbell to see if it would be hot enough for his taste buds. We both like really hot stuff. I don't remember if I sent it to this list or not, but I can, if people want to give it a try. ___ 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
Re: [CnD] Our Chili
As I already said to another email, I am sorry, but, you have to admit we are from all over and some people never heard of that brand and, well, writing it the way it was, it sure didn't sound to nice. LOL Again Sorry, just standing up for some one being called stupid, the way it was read. Grin. My bad. Katie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Nicole Massey ny...@gypsyheir.com To: cookinginthedark@acbradio.org Sent: Thursday, November 08, 2012 7:15 AM Subject: Re: [CnD] Our Chili No, Liquid Stupid is a brand of hot sauce that is said by some to be one of the hottest. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Katie Chandler Sent: Thursday, November 08, 2012 2:08 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili Stupid??? I sure hope that was a mistake, if you were calling him that? My dear! If not maybe we can private email to discuss that little boo boo, hmmm? Katie very close to Charles TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Nicole Massey ny...@gypsyheir.com To: cookinginthedark@acbradio.org Sent: Wednesday, November 07, 2012 11:33 PM Subject: Re: [CnD] Our Chili How does this compare to Liquid Stupid? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Wednesday, November 07, 2012 11:00 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili Try www.thehotsaucestore.com --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! - Original Message - From: Mike and jean mjs1...@sc.rr.com To: cookinginthedark@acbradio.org Sent: Sunday, November 04, 2012 8:44 PM Subject: Re: [CnD] Our Chili Hi Charles, this sounds really good. Where can I get the Spontaneous combustion hot sauce? Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, November 01, 2012 3:57 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili This will almost fill a 5 quart crock pot. ingredients: 2 pounds of very lean hamburger, or meat of your choice. (I use venison burger) 2 16-ounce cans of Wolf brand chili, with no beans, marked hot 2 cans of RoTell tomatoes, marked hot 2 envelopes of Great Value chili seasoning, marked hot 1 teaspoon of each of the following: black pepper red pepper garlic powder cayenne pepper 1/4 teaspoon of Spontaneous Combustion hot sauce WARNING!!! This is an extremely hot blend of Habinero extract and other spices! Be VERY careful when using it!! Method: 1. Brown the meat 2. Pour 1 can of chili into the crock pot. 3. Add 1 can of the tomatoes. Do not drain. 4. Add half of the meat, crumbled or left in chunks. 5. Add the dry ingredients and the Spontaneous Combustion. 6. Repeat steps 2 through 5, in sequence. 10. Mix very thoroughly. 11. Cook on low for 8 hours. -- If you live in the United States, are you better off than you were 4 years ago? If not, you can help change that. Election time is rapidly approaching. Do research, and think before you vote. Our future depends on our wisdom or lack thereof. - Original Message - From: Mike and jean mjs1...@sc.rr.com To: cookinginthedark@acbradio.org Sent: Thursday, November 01, 2012 2:36 PM Subject: Re: [CnD] Our Chili Please send your chilli recipe. Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, November 01, 2012 2:18 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili My chili recipe is in my hollow head, too, although I did put it onto my PC in case I forget it. Most people would not like it because it is very, very hot. Come to think of it, I should send it to Dale Campbell to see if it would be hot enough for his taste buds. We both like really hot stuff. I don't remember if I sent it to this list or not, but I can, if people want to give it a try. ___ 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
Re: [CnD] Our Chili
Like I have already said, Sorry, for the last time and I do not usually jump to conclusions that easy either. There has been many attacks on some people in the pass so one never knows some times. Even though I have never read you being one to do anything at all like that before. You are correct though but, some of us don't have our computers set to hear all the same way too. Katie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Nicole Massey ny...@gypsyheir.com To: cookinginthedark@acbradio.org Sent: Thursday, November 08, 2012 12:12 PM Subject: Re: [CnD] Our Chili Yeah, which is why I didn't separate them with a comma. I also capitalized it, and though I know most screen readers have to be set to let us know something starts with a capital, I tend to investigate things before jumping to conclusions. The old saying is a wise watchword for the internet -- Never attribute to malice what can be easily attributed to ignorance, misunderstanding, or even incompetence. (Not to imply anyone has been incompetent in this situation) Also remember that we're dealing with a medium that tends to obscure emotion along with other details that help communication. That's what great about recipes -- a well written recipe has far less ambiguity.. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Katie Chandler Sent: Thursday, November 08, 2012 12:03 PM To: cookinginthedark@acbradio.org; Bob Kennedy Subject: Re: [CnD] Our Chili Sorry, never have heard of that brand and lots of others hasn't either. you have to admit that if it is written just writing it Liquid, Stupid? without explaining that is the brand name, what it sounds you are saying is calling someone stupid! LOL Sorry, but, I was going to protect a attack like that if it had of been that. Again sorry, but, lets try to make things like that for those on the list that may never have heard of it know what your saying. smile. Katie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Bob Kennedy inthes...@att.net To: cookinginthedark@acbradio.org Sent: Thursday, November 08, 2012 6:23 AM Subject: Re: [CnD] Our Chili Liquid Stupid is a brand of hot sauce. - Original Message - From: Katie Chandler w...@fidnet.com To: cookinginthedark@acbradio.org Sent: Thursday, November 08, 2012 3:07 AM Subject: Re: [CnD] Our Chili Stupid??? I sure hope that was a mistake, if you were calling him that? My dear! If not maybe we can private email to discuss that little boo boo, hmmm? Katie very close to Charles TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Nicole Massey ny...@gypsyheir.com To: cookinginthedark@acbradio.org Sent: Wednesday, November 07, 2012 11:33 PM Subject: Re: [CnD] Our Chili How does this compare to Liquid Stupid? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Wednesday, November 07, 2012 11:00 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili Try www.thehotsaucestore.com --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! - Original Message - From: Mike and jean mjs1...@sc.rr.com To: cookinginthedark@acbradio.org Sent: Sunday, November 04, 2012 8:44 PM Subject: Re: [CnD] Our Chili Hi Charles, this sounds really good. Where can I get the Spontaneous combustion hot sauce? Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, November 01, 2012 3:57 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Our Chili This will almost fill a 5 quart crock pot. ingredients: 2 pounds of very lean hamburger, or meat of your choice. (I use venison burger) 2 16-ounce cans of Wolf brand chili, with no beans, marked hot 2 cans of RoTell tomatoes, marked hot 2 envelopes of Great Value chili seasoning, marked hot 1 teaspoon of each of the following: black pepper red pepper garlic powder cayenne pepper 1/4 teaspoon of Spontaneous Combustion hot sauce WARNING!!! This is an extremely hot blend of Habinero extract and other spices! Be VERY careful when using it!! Method: 1. Brown the meat 2. Pour 1 can of chili into the crock pot. 3. Add 1 can of the tomatoes. Do not drain. 4. Add half of the meat, crumbled or left in chunks. 5. Add the dry ingredients and the Spontaneous Combustion. 6. Repeat steps 2 through 5, in sequence. 10. Mix very thoroughly. 11. Cook on low for 8 hours. -- If you live in the United States, are you better off than you were 4 years
Re: [CnD] OT; Gina up date
Wonderful news!! God is good and hears our prayers. Thanks for the phone call too, Steve. Always good to hear from you. Hugs, Katie TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Steve and Gina Stewart stev...@suddenlink.net To: cookinginthedark cookinginthedark@acbradio.org Sent: Thursday, October 25, 2012 9:26 PM Subject: [CnD] OT; Gina up date we have some good news. Gina cancer is better. she still have a little spot in liver, and some in her chest wall. hopeful three or four months to go. STEVE and GINA STEWART CnD MODERATOR ATTHEMARKET OWNER EMAIL;stev...@suddenlink.net ___ 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] School Treats
Some of it is that reason, but, it is also, a health thing. Some children's parents may not be so clean in there kitchen, or in their personal hygiene of washing their hands and etc. So if some things were cooked in a dirty kitchen and etc it could cause food poisoning or etc also. One never knows unless they know the person personally, and, there is sometimes to many people that are like that, along with the crazy people that put things in foods or snacks to pass out to children, razor blades, poison,drugs, and etc. It is a real shame that our world has become like that. It never use to have that kind of fear that people would do things like that. Katie If you want to go to Heaven, just turn right, and then go straight. - Original Message - From: Shira Senesh shira.sen...@gmail.com To: cookinginthedark@acbradio.org; Tom Dickhoner tdickho...@fuse.net Sent: Thursday, October 18, 2012 2:26 AM Subject: Re: [CnD] School Treats Hi, Are there really official rules that restrict schoolchildren in terms of nutrition during their school days? Is there another reason for that except for the issue of drugs that might taint the candy? I don't live in the US so I'm very curious about that... All best, Shira. - Original Message - From: Tom Dickhoner tdickho...@fuse.net To: cookinginthedark@acbradio.org Sent: Thursday, October 18, 2012 4:36 AM Subject: Re: [CnD] School Treats Don't worry about that. School Treats is in the subject line. It's a shame that we can only take store-bood cookies to school. Part of being a mother is making treats to school so the kiddies and their friends can share with their other classmates. It's a shame, but those are the rules, and you have to abide them. - Original Message - From: Kimberly Qualls kimberly021...@gmail.com To: cookinginthedark@acbradio.org Sent: Wednesday, October 17, 2012 5:02 PM Subject: [CnD] School Treats I think you're right...It must be the threat of tainted foods...And, you are right again in that it is extremely sad...Even for birthdays, if we send in cupcakes, they have to be store bought...Sorry I neglected a subject line last time...Unfortunately I'm not any better at the computer than I am at cooking...I do want to thank everyone, though, for all of the recipes I have received, on here...I'm by no means a master chef, but I am much better than when I began...My very picky 7 year old son will even eat some of the vegies I cook, and tells my mom that we don't get to go to McDonald's all of the time anymore...(Smile) ___ 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] Halloween Ideas
Also, around this time of the year, I have seen ice cube balls, that come apart, and you fill with water. Put the other have back, and, the plastic ball is painted as a blood shot eyeball . You put in freezer to freeze and than drop them in your punch or put one or two in a glass of something to drink, when you serve it to keep it cold with the eyeball looking at you. grin. They use to be found at Wal-Mart, or k mart stores. Katie WORD OF WISDOM If you want to go to Heaven, just turn right, and then go straight. - Original Message - From: Jean Marcley jmarc...@juno.com To: cookinginthedark@acbradio.org Sent: Monday, October 08, 2012 5:26 PM Subject: Re: [CnD] Halloween Ideas Love these ideas. Here's an addition to the punch: Wash and dry and take red or purple or green grapes off stems. Freeze them and add to the punch. they sort of look like eyeballs. - Original Message - From: Katie Chandler w...@fidnet.com To: cnd cookinginthedark@acbradio.org Sent: Monday, October 08, 2012 12:36 PM Subject: [CnD] Halloween Ideas Halloween Ideas, recipes and etc. Use plastic doll arms and legs for drink stirrers Either buy dolls and take them off or go to hobby lobby and buy bags of arms and legs Use any masque lined with plastic wrap for foods requiring a mold. You will be able to turn the masque facing up on a plate, remove plastic wrap and have a very interesting looking dip! I am betting with some of the gelatin molds I have seen on list lately this would work too. Pudding cups Halloween style: Use chocolate pudding and vanilla pudding Dye vanilla pudding orange using a combination of red and yellow dye Using clear dessert cups, layer the two puddings Sprinkle some crushed chocolate wafer cookies on the top On the top of the cookies sprinkle chopped up candy corns Peanut mix: Mix equal parts salted peanuts and candy corn together This is suppose to taste like baby Ruth or butter fingers or something but it is good. Pumpkin tortilla chips preheat oven to 400 from beredo size tortillas, roasted red pepper and or jalapeno cilantro flour tortillas work good. with a half inch pumpkin cookie cutter or any size, cut out as many as you can. If you have other Halloween cutters use them too. bake on ungreased cookie sheet 5 minutes until crisp Roasted pumpkin seeds 1 1/3 cups pumpkin seeds, cleaned and rinsed 2 teaspoons garlic powder 1 teaspoon salt 1 teaspoon crushed red pepper 1/2 teaspoon black pepper Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray. I like to use parchment paper or tin foil. Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine. Bake for about 15 minutes, or until seeds are crispy and light golden brown. Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving. HALLOWEEN PUNCH 1 lg. can Hi-C orange drink 1 lg. can pineapple juice 1 lg. bottle ginger ale or 7-Up 1/2 gallon orange sherbet Mix Hi-C, pineapple juice, and ginger ale. Spoon in orange sherbet. Because of the orange coloring of this punch it is considered Halloween, but what I have done is get one of those plastic jack-o-lanterns the kids use for trick or treating and put any type drink in that apple cider etc but it becomes a nice punch bowl and the kids get a kick out of it, not to mention the adults too! Dead Man's Meatloaf 1 1/2 pounds ground beef 1 egg, beaten 1 cup bread crumbs 1 tablespoon ketchup 1 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 1/4 cup minced onions 1 (26 ounce) jar spaghetti sauce Olives, corn kernels and pimentos (garnish) Heat oven to 350 degrees F. Using clean hands, mix together all ingredients, except for the spaghetti sauce and garnishes, in a large bowl. To form the corpse: In an ungreased baking pan, sculpt the meat mixture into a body. (Generally, bodies have a single head, torso, 2 legs and 2 arms, but yours can have as many or as few as you like.) Using olives for eyes, corn for teeth and pimentos for a tongue, decorate your loaf. Feel free to try other vegetables, too. Pour spaghetti sauce around the corpse and bake for about 1 hour and 15 minutes. Right before serving, stick a dagger (butter knife) into the heart of the corpse. You can use your favorite meatloaf recipe but the sauce around it really does finish the dead man's look off. My grand boys loved it. This is one of those things that if it looks weird it just adds to the halloween theme! I often am scrambling to find a costume idea that is cheap and can be put together in a short time. Costume ideas: Static cling: Wear anything in a solid color, all white or even all black. With safety pins, attach stuff to yourself such as socks (no matching pairs allowed),underwear and dryer sheets. Spray your hair
Re: [CnD] Flavored Peanut Butter
Well your right, but thank goodness, he is not a great lover of peanut butter. Will eat it, but rather have chocolate. grin. Now I did read they have hot and spicy peanut butter, sounds to me, not good, but that someone your thinking of will love anything if it is spicy and really hot LOL Jesus Christ is the same yesterday, today, and forever. - Original Message - From: Lora Leggett kc8...@comcast.net To: cookinginthedark@acbradio.org Sent: Wednesday, August 08, 2012 5:53 AM Subject: Re: [CnD] Flavored Peanut Butter Oh, you will, but a certain someone will eat it all before you have a chance to give gifts to the other people, (chuckle). Lora - Original Message - From: Katie Chandler w...@fidnet.com To: cookinginthedark@acbradio.org Sent: Tuesday, August 07, 2012 8:07 PM Subject: Re: [CnD] Flavored Peanut Butter Thanks for posting this web site about peanut butters. Never have heard of it, but, sure might make nice Christmas gifts with a box of three or four different kinds to give someone. There is always some one on my list that has everything and is hard to buy for. This may be the answer. smile. Get some for me too! yum! grin. Katie Jesus Christ is the same yesterday, today, and forever. - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Tuesday, August 07, 2012 11:07 AM Subject: Re: [CnD] Flavored Peanut Butter I think you'll like these. After looking at the website again today, I see that there are actually ten varieties. So far, I've tried the cinnamon, dark chocolate and smooth, all very good! I first heard about this company on QVC, so you might try there also. Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett Sent: Tuesday, August 07, 2012 10:27 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Flavored Peanut Butter I will do that because I never knew they had anything like that. Lora - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Tuesday, August 07, 2012 10:06 AM Subject: [CnD] Flavored Peanut Butter In addition to the dark chocolate, this company also has white chocolate, cinnamon, maple and honey, as well as their smooth and crunchy styles. Check out Peanut Butter and Co. at www.ilovepeanutbutter.com Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett Sent: Tuesday, August 07, 2012 2:13 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Peanut Butter Texas Sheet Cake That sounds awesome. I did not know they made peanut butter with other things mixed into it. Tell me what kinds of things they have it premixed with. Lora - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 8:57 PM Subject: Re: [CnD] Peanut Butter Texas Sheet Cake I was thinking of that too. I have peanut butter that has dark chocolate mixed into it; I think I'll try it in this recipe. Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Becky Sent: Monday, August 06, 2012 7:06 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Peanut Butter Texas Sheet Cake Marilyn, have you ever added chocolate to the batter or icing with this cake? - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 11:00 AM Subject: [CnD] Peanut Butter Texas Sheet Cake Peanut Butter Texas Sheet Cake 2 c. all-purpose flour 2 c. sugar 1/2 tsp. salt 1 tsp. baking soda 1 c. butter 1 c. water 1/4 c. creamy peanut butter 2 eggs, beaten 1 tsp. vanilla extract 1/2 c. buttermilk Sift together flour, sugar, salt, and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Spread into a greased 15x10 jelly-roll pan. Bake at 350 degrees for 15 to 20 minutes, until it springs back when gently touched. Spread Peanut Butter Icing over warm cake. Makes 15 to 20 servings. Peanut Butter Icing: 1/2 c. butter 1/4 c. creamy peanut butter 1/3 c. plus 1 tbsp. milk 16-oz. pkg. powdered sugar 1 tsp. vanilla extract Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla to a spreading consistency. From Paula. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Simple Substitutions
I sent this to the list a couple of days ago but never seen it come out there. So just in case it didn't I am re sending it. Katie Simple Substitutions When you run out of ingredients (and time!), no need to run to the store. You easily can modify the recipe with items you may already have in the fridge or on the shelf: When the recipe calls for Try this instead 1/2 tablespoon cornstarch use 1 tablespoon flour 1 tablespoon chopped fresh herbs use 1 teaspoon dried herbs (or 1/2 teaspoon ground) 3/4 tablespoon fresh lemon juice (squeezed from one lemon) use 2 tablespoon bottled lemon juice Clove of garlic use 1/8 teaspoon garlic powder Small onion, chopped use 1 tablespoon instant minced onion 1/2 pound fresh mushrooms use6-ounce can mushrooms 1 cup chopped celery use8-ounce can sliced water chestnuts 1-1/2 cups chopped fresh tomatoes use 14.5-ounce can Hunt's® Diced Tomatoes, drained 2 cup tomato or vegetable juice use 8-ounce can of Tomato Sauce, mixed with 1 cup water 1 cup canned chicken broth use 1 bouillon cube, mixed with 1 cup water 1 cup buttermilk (in baking) use 1 tablespoon lemon juice OR vinegar,mixed with 1 cup milk 1 cup sour cream use 1 cup plain yogurt 1 cup dried bread crumbs use 1 cup crushed saltine crackers or seasoned croutons ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] buttermilk
Hi Desi, here is what you can put in regular milk to make it be used as buttermilk. Hope this helps. I will be sending out some more substitutions list for other thing. smile Katie It follows. 1 cup buttermilk (in baking) 1 tablespoon lemon juice OR vinegar, mixed with 1 cup milk Jesus Christ is the same yesterday, today, and forever. - Original Message - From: Desi Noller desiandca...@q.com To: cookinginthedark@acbradio.org Sent: Tuesday, August 07, 2012 11:02 AM Subject: Re: [CnD] buttermilk Hi Nancy and All, Yes. There is a powdered or instant version of buttermilk and that's what I always buy because I hate to waste perfectly good stuff, and I can never use up a whole carton of buttermilk! Desi On Aug 7, 2012, at 12:53 AM, Nancy Martin wrote: Hi, I believe you can buy a quart of buttermilk. Don't they make a powdered buttermilk similar to dry milk powder? Nancy - Original Message - From: melissa lissa1...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 11:27 PM Subject: [CnD] buttermilk I see lots of butter milk being used in many recipes. Is there a way to make buttermilk. I would hate to buy a half gallon of buttermilk and I only need one cup or less. Many blessings Melissa and Pj You think your pain and your heartbreak are unprecedented in the history of the world, but then you read. James Baldwin ___ 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] Simple Substitutions
Simple Substitutions When you run out of ingredients (and time!), no need to run to the store. You easily can modify the recipe with items you may already have in the fridge or on the shelf: When the recipe calls for Try this instead 1/2 tablespoon cornstarch 1 tablespoon flour 1 tablespoon chopped fresh herbs 1 teaspoon dried herbs (or 1/2 teaspoon ground) 3/4 tablespoon fresh lemon juice (squeezed from one lemon) 2 tablespoon bottled lemon juice Clove of garlic 1/8 teaspoon garlic powder Small onion, chopped 1 tablespoon instant minced onion 1/2 pound fresh mushrooms 6-ounce can mushrooms 1 cup chopped celery 8-ounce can sliced water chestnuts 1-1/2 cups chopped fresh tomatoes 14.5-ounce can Hunt's® Diced Tomatoes, drained 2 cup tomato or vegetable juice 8-ounce can of Tomato Sauce, mixed with 1 cup water 1 cup canned chicken broth 1 bouillon cube, mixed with 1 cup water 1 cup buttermilk (in baking) 1 tablespoon lemon juice OR vinegar, mixed with 1 cup milk 1 cup sour cream 1 cup plain yogurt 1 cup dried bread crumbs 1 cup crushed saltine crackers or seasoned croutons Katie Jesus Christ is the same yesterday, today, and forever. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] substitutions for butter for making buttermilk
Hi Desi, here is what you can put in regular milk to make it be used as buttermilk. Hope this helps. I will be sending out some more substitutions list for other thing. smile Katie It follows. 1 cup buttermilk (in baking) 1 tablespoon lemon juice OR vinegar, mixed with 1 cup milk Katie Jesus Christ is the same yesterday, today, and forever. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Flavored Peanut Butter
Thanks for posting this web site about peanut butters. Never have heard of it, but, sure might make nice Christmas gifts with a box of three or four different kinds to give someone. There is always some one on my list that has everything and is hard to buy for. This may be the answer. smile. Get some for me too! yum! grin. Katie Jesus Christ is the same yesterday, today, and forever. - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Tuesday, August 07, 2012 11:07 AM Subject: Re: [CnD] Flavored Peanut Butter I think you'll like these. After looking at the website again today, I see that there are actually ten varieties. So far, I've tried the cinnamon, dark chocolate and smooth, all very good! I first heard about this company on QVC, so you might try there also. Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett Sent: Tuesday, August 07, 2012 10:27 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Flavored Peanut Butter I will do that because I never knew they had anything like that. Lora - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Tuesday, August 07, 2012 10:06 AM Subject: [CnD] Flavored Peanut Butter In addition to the dark chocolate, this company also has white chocolate, cinnamon, maple and honey, as well as their smooth and crunchy styles. Check out Peanut Butter and Co. at www.ilovepeanutbutter.com Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett Sent: Tuesday, August 07, 2012 2:13 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Peanut Butter Texas Sheet Cake That sounds awesome. I did not know they made peanut butter with other things mixed into it. Tell me what kinds of things they have it premixed with. Lora - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 8:57 PM Subject: Re: [CnD] Peanut Butter Texas Sheet Cake I was thinking of that too. I have peanut butter that has dark chocolate mixed into it; I think I'll try it in this recipe. Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Becky Sent: Monday, August 06, 2012 7:06 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Peanut Butter Texas Sheet Cake Marilyn, have you ever added chocolate to the batter or icing with this cake? - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Sent: Monday, August 06, 2012 11:00 AM Subject: [CnD] Peanut Butter Texas Sheet Cake Peanut Butter Texas Sheet Cake 2 c. all-purpose flour 2 c. sugar 1/2 tsp. salt 1 tsp. baking soda 1 c. butter 1 c. water 1/4 c. creamy peanut butter 2 eggs, beaten 1 tsp. vanilla extract 1/2 c. buttermilk Sift together flour, sugar, salt, and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Spread into a greased 15x10 jelly-roll pan. Bake at 350 degrees for 15 to 20 minutes, until it springs back when gently touched. Spread Peanut Butter Icing over warm cake. Makes 15 to 20 servings. Peanut Butter Icing: 1/2 c. butter 1/4 c. creamy peanut butter 1/3 c. plus 1 tbsp. milk 16-oz. pkg. powdered sugar 1 tsp. vanilla extract Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla to a spreading consistency. From Paula. ___ 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 ___ Cookinginthedark mailing list
Re: [CnD] new member
Hi Jamey, Welcome to the list. We have lots of good people on this list and they have lots of good recipes and tips on how to do what ever you may ask about. My name is Katie, and, I am from Oklahoma. Enjoy the list and blessings, Katie Chandler Jesus Christ is the same yesterday, today, and forever. - Original Message - From: Jamey Cook jamey.c...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, July 30, 2012 7:33 PM Subject: [CnD] new member Hello all, it's Jamey Cook from Carrboro, NC (a suburb just to the West of Chapel Hill.) I stumbled across the Cooking in the Dark show some years ago prior to show 100, and have more recently discovered the podcast and this list. An occasional glass of wine is wonderful, and cooking is some of the best therapy out there! The cookbooks available from Web Braille and National Braille Press are excellent. I often enjoy cooking for friends, particularly those for whom putting a healthful meal on the table might be a struggle due to health conditions or finances. Indeed, who doesn't like company with whom to share meals? I obtained my Master's degree in 2010, and am now employed part-time as a Certified Medical Interpreter of Spanish on the night shift. Abner, my first Seeing Eye dog, does wonderful work, and keeps me laughing and playing. We have been together now for just a little over two years. He very much enjoys lying quietly under the table, and supervising my cooking, among other things--he probably possesses more curiosity than just about any other guide dog I have ever met. Looking forward to friendships, recipes, and whatever other pleasant surprises this list may hold! Take care, Jamey ___ 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] Keeping lettuce.
Sandy, here on post at the commisary those bags are found over by the produce area. Just ask some one that works at the store you shop at and they can show you or tell you if they even carry them. I have never bought them, but, know that is where they are usually always found. You can't be shy, just ask for help from someone that works there. They will help you out.Katie LAUS DEO Praise Be To God!! - Original Message - From: Jan zarf2...@verizon.net To: cookinginthedark@acbradio.org Sent: Saturday, July 21, 2012 3:44 PM Subject: Re: [CnD] Keeping lettuce. I think you can also order them online. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of ajackson...@att.net Sent: Saturday, July 21, 2012 9:09 AM To: cookinginthedark@acbradio.org Subject: [CnD] Keeping lettuce. Hi, Sandy, I'm not sure where the Green Bags are located in the store. They are good for all kinds of fresh produce. Put it in the bags dry and it will keep for quite a while. Sorry I don't have more information. Blessings, Alice ___ 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] cabbage meal
It is not egg noodles, but a package of ramen noodles cooked and drained. then depending on the size of cabbage head, you boil one or two of the ramen noodle packages, keeping the flavoring packs to the side. You fried the whole package of bacon, crisp, then remove from pan, place on paper towels, leaving the bacon grease in the pan. Cut up the head of cabbage in slices with maybe medium sized leaves. Then separate and place in pan with the bacon grease to fry. Once pan is covered all over with a layer of cabbage, sprinkle garlic powder over that layer, and crumbled up fried bacon, before continuing. Then placing another layer of cabbage, keeping this up till all cabbage is in pan. Top layer with garlic powder also, and, what is left of crumble bacon. Using the whole pound of crisp fried bacon. You then just with spatula start to turn the cabbage over and over in the pan with the grease to fry the cabbage down. I place a lid over pan in between, turning it often. When the cabbage is cooked down, you then add the cooked, drained ramen noodles on top of it, sprinkling the flavor packages that came in the ramen noodle packages, over the noodles and mix this all together turning it in the fried cabbage. Finally, you add one large container of cottage cheese. Your choice of small curd, or large curd. I like to use the large curd. You empty the whole container on top of the mixture and stir this all up in with the rest of the ingredients. I then just put the lid on top so it will have a few mins to soak in the flavors with the fire very low, or off. You then just dish it up and you have a wonderful meal by itself or if you wanted to serve it with something else guess you could. We eat it alone. Sounds very strange, but believe me every time I make it everyone loves it once they try it. If any is left, it is even good warmed up in the microwave the next day too. Katie A diamond is merely a lump of coal that did well under pressure. - Original Message - From: Charles Rivard wee1s...@fidnet.com To: COOKING IN THE DARK cookinginthedark@acbradio.org Sent: Wednesday, July 11, 2012 4:08 PM Subject: [CnD] cabbage meal Katie, or Wee1, can correct any mistakes I make, as I'm typing this from memory: You'll need a large skillet for most of this, and a pot to cook the noodles in. Ingredients: 1 head of red or green cabbage. 1 pound of bacon 1 large container of cottage cheese 1 small bag of egg noodles. salt and pepper to taste. Method: Fry all of the bacon in the skillet until not quite crisp. Do not discard the grease. Separate the head of cabbage into leaves. Add the cabbage to the bacon, salt and pepper and fry the cabbage in the bacon grease. Boil the egg noodles according to package directions. Add the noodles to the bacon and cabbage. Add the cottage cheese and mix thoroughly. Heat until the whole mixture is hot. Now, have a real tasty meal. It might not sound that good, but if you love fried cabbage like I do, this meal is a real treat! Katie and I get 2 meals out of this, and there is enough for another small helping. Note, though, that I have one! big! appetite! when it comes to fried cabbage. I think it should serve 6 to 8 people. --- Shepherds are the best beasts, but Labs are a close second. ___ 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] HELP! need cake recipe
Marilyn Have you made this one. If so, do you just put the crushed pineapple and angel food dry cake mix in a bowl and stir up, and Is that it? How about the pan, don't you spray it or grease it first? One last thing, what is the difference in just a angel food cake mix and a one step mix? I don't believe I have heard of a one step one. Although I never buy angel food cake mixes either. This sounds interesting though and want to make sure on these things before trying it. If I use a regular angel food cake mix would it mess it up? Lots of questions huh? grin. Sorry. Katie A diamond is merely a lump of coal that did well under pressure. - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Sent: Tuesday, June 19, 2012 2:14 PM Subject: Re: [CnD] HELP! need cake recipe You could make this one and just put some Cool Whip on top. I'll see if I have other ones. ANGEL FOOD PINEAPPLE CAKE 1 can of crushed pineapple in its own juice 1 box of 1 step angel food cake mix (1 step kind) Mix these ingredients together and bake in an oblong cake pan at 325 degrees for about 25 to 30 min. Enjoy. - Original Message - From: carollablady carollabl...@aol.com To: cookinginthedark@acbradio.org Sent: Tuesday, June 19, 2012 12:39 PM Subject: [CnD] HELP! need cake recipe Sorry folks, but I had a recipe that I got from this list. It is a cake which uses Angel Food cake mix and pineapple. It is light and does not use the cake mix recipe or eggs. I believe it was topped with Cool Whip. I think another ingredient was vanilla pudding, but can't remember. I made it back in May and it was light and Summery. If anyone knows what I am talking about, could you please send me the recipe again? I would like to take it to a dinner on Saturday because it went over so well. I have NO idea what happened to the original recipe. Thanks. Carol ___ 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] sex in a pan
Sex in a Pan 1ST LAYER 1 1/2 c Flour 1/2 c Walnuts, chopped 3/4 c Melted butter 2ND LAYER 8 oz Cream cheese, softened 1 c Cool Whip 1 c Powdered sugar 1 ts Vanilla 3RD LAYER 2 1/2 c Milk 2 Vanilla pudding inst,large 4TH LAYER 2 1/2 c Milk 2 Chocolate inst pudding,large 5TH LAYER Cool Whip 1ST LAYER: Mix all together and press into a 9 x 13 pan. Bake at 350^F for15 minutes. 2ND LAYER: Mix together and spread over cooled crust. REMAINING LAYERS: Prepare and layer in order given. Top with the Cool Whip and topwith chopped walnuts. Katie A diamond is merely a lump of coal that did well under pressure. - Original Message - From: May and Noah mcdonald@gmail.com To: Cookinginthedark@acbradio.org Sent: Wednesday, June 13, 2012 10:01 PM Subject: [CnD] sex in a pan Good evening everyone. I was wondering if someone could post the recipe for sex in a pan? I thought I had it in my loads of recipes, but it seems to have ran off with someone or something. Thanks. May and Prince Noah ___ 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] dinner tonight
Anna, I have done this for years, and, it really does make them good. I still put just a dap of milk and then start mixing them with the mixer, Then add some sour cream with some salt, and Pepper. Some times I may add a handful of shredded cheddar cheese also. There is so many different ways you can make mashed potatoes up to be different and good too. Katie A diamond is merely a lump of coal that did well under pressure. - Original Message - From: Anna annagala...@sasktel.net To: cookinginthedark@acbradio.org Sent: Thursday, May 24, 2012 6:12 PM Subject: Re: [CnD] dinner tonight I no someone who puts sour cream in there mashed potatoes. He says it makes them fluffier. I've never tried it. Anna - Original Message - From: Helen Whitehead hwhiteh...@cogeco.ca To: cookinginthedark@acbradio.org Sent: Thursday, May 24, 2012 3:08 PM Subject: Re: [CnD] dinner tonight To add to that meatloaf, I always put garlic in. And I don't put milk in my mashed potatoes either, just butter. - Original Message - From: Charles Rivard wee1s...@fidnet.com To: cookinginthedark@acbradio.org Sent: Thursday, May 24, 2012 4:31 PM Subject: Re: [CnD] dinner tonight I would add more pepper and substitute barbecue sauce for the tomato sauce. The thicker and smokier the barbecue sauce the better. How long, and at what temperature do you cook the meat loaf? Thanks. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: Steve and Gina Stewart stev...@suddenlink.net To: cookinginthedark cookinginthedark@acbradio.org Sent: Thursday, May 24, 2012 3:22 PM Subject: [CnD] dinner tonight here is what I am fixing for dinner. meatloaf, mash potatoes, and french style beans. in the meat loaf, I used one lb. of ground meat, one med. onion, 1 egg, 1/2 cup of oat meal, tomato sauce, 1/4 tsp. of black pepper, and 1/4 tsp. of salt. I mixed all this together and put it in a loaf pan. the french style beans, I used a can of mushroom soup into the beans and little butter. in the mash potatoes I just add butter, and mash them up. tell us how you change your recipe when making your dinner. STEVE and GINA STEWART CnD MODERATOR ATTHEMARKET OWNER EMAIL;stev...@suddenlink.net ___ 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] dinner tonight
This sounds like a good way to taste good too! Katie A diamond is merely a lump of coal that did well under pressure. - Original Message - From: Vicki j.irel...@comcast.net To: cookinginthedark@acbradio.org Sent: Thursday, May 24, 2012 10:56 PM Subject: Re: [CnD] dinner tonight Steve, Sounds great. I do my sauce with tomato sauce, a little brown sugar, a little vinegar and some mustard and mix it up and add some to the meat mixture. The res I pour over on top so that when it browns, it carmelizes a little with the sugar. - Original Message - From: Steve and Gina Stewart To: cookinginthedark@acbradio.org Sent: Thursday, May 24, 2012 9:24 PM Subject: Re: [CnD] dinner tonight charles, I cook the meat loaf for one hour, at 350º Steve -Original Message- From: Charles Rivard Sent: Thursday, May 24, 2012 3:31 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] dinner tonight I would add more pepper and substitute barbecue sauce for the tomato sauce. The thicker and smokier the barbecue sauce the better. How long, and at what temperature do you cook the meat loaf? Thanks. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: Steve and Gina Stewart stev...@suddenlink.net To: cookinginthedark cookinginthedark@acbradio.org Sent: Thursday, May 24, 2012 3:22 PM Subject: [CnD] dinner tonight here is what I am fixing for dinner. meatloaf, mash potatoes, and french style beans. in the meat loaf, I used one lb. of ground meat, one med. onion, 1 egg, 1/2 cup of oat meal, tomato sauce, 1/4 tsp. of black pepper, and 1/4 tsp. of salt. I mixed all this together and put it in a loaf pan. the french style beans, I used a can of mushroom soup into the beans and little butter. in the mash potatoes I just add butter, and mash them up. tell us how you change your recipe when making your dinner. STEVE and GINA STEWART CnD MODERATOR ATTHEMARKET OWNER EMAIL;stev...@suddenlink.net ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark STEVE and GINA STEWART CnD MODERATOR ATTHEMARKET OWNER EMAIL;stev...@suddenlink.net ___ 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] crock pot recipes
Crock Pot Onion Soup Crock Pot Potato Soup Crock Pot Split Pea Soup Crock Pot Stew Crock Pot Wild Rice Soup Debbie's Potato Soup Easy Crock Pot Chili Favorite Beef Stew Greek Beef Stew Healthy Chili in Crock Pot Hearty Bean Soup Italian Bean Soup Italian Sausage Vegetable Soup Jolene's Chili Lentils Vegetable Stew Low-Fat Potato Soup Minestrone Soup from the Crock Pot Navy Bean Bacon Chowder Polish Hunter Soup Pork Chop Stew Possum Lodge Firehouse Chili Potato and Mushroom Chowder Ranch Style Stew Red Beans, Barley Sausage Stew Slow Cooked Texas Stew Slow Cooked Two Meat Chili Slow Cooked Tex-Mex Chili Slow Cooker Mexican Beef Soup Slow Cooker Mexican Beef Stew Southwest Stew Southwestern Corn Chowder Southwestern Chicken and Bean Stew Spicy Black and Red Bean Soup Spicy Cajun Gumbo Taco Soup Tex-Mex Chili Tomato-Bean Stew Tortilla Soup Vegetable Barley Soup Vegetable Beef Barley Soup Vegetable Gumbo Vegetarian Split Pea Soup Waldorf Astoria Stew ? Crock Pot - Barbeque B-B-Q Beef BBQ Chicken in a Crock Pot Barbecue Crockpot Meatballs Barbecued Beef Barbecued Beef Barbecued Beef 'N Beans Barbecue Beef Sandwiches Barbecued Meat Loaf Barbecued Pot Roast Barbequed Spareribs Crock Pot Barbeque Crock Pot Barbecue Chicken Crock Pot Barbecued Beef and Beans Crock Pot Barbecued Pork and Beans ? A diamond is merely a lump of coal that did well under pressure. - Original Message - From: Laury-Johnson, Shawnese (LARA) laury-johns...@michigan.gov To: cookinginthedark@acbradio.org Sent: Wednesday, May 16, 2012 3:34 PM Subject: Re: [CnD] crock pot recipes Hello Katie yes I am busy but want to find a way for my family to still have a great meal when things get too hectic. I am looking for chicken and pork dishes. Nothing too complicated or difficult. Thank you Shawnese Laury-Johnson, MA, CRC, LLPC Assistant East Region Manager Michigan Commission for the Blind 3038 W. Grand Blvd. ste. 4-450 Det., Mi 48202 313.456.1957 FAX: 313.456.1645 laury-johns...@michigan.gov -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Katie Chandler Sent: Wednesday, May 16, 2012 4:25 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] crock pot recipes Welcome Lorrie, I have lots of crock pot recipes, could you tell us what kind of dishes you like more? You will find just about any kind of recipe you need on this list. From all sorts of foods, casseroles, desserts, crock pots, and you name it! Hope you enjoy the list. You sound like a very busy lady. Oh, by the way, I am Katie, from Oklahoma. A diamond is merely a lump of coal that did well under pressure. - Original Message - From: Laury-Johnson, Shawnese (LARA) laury-johns...@michigan.gov To: cookinginthedark@acbradio.org Sent: Wednesday, May 16, 2012 10:19 AM Subject: [CnD] crock pot recipes Hello everyone I am a married working mom and sometimes when I get home I am exhausted and also have household things that need to be done. I am looking for some simple crock pot recipes that I can prepare. If you have some please send them. Thanks Shawnese Laury-Johnson, MA, CRC, LLPC Assistant East Region Manager Michigan Commission for the Blind 3038 W. Grand Blvd. ste. 4-450 Det., Mi 48202 313.456.1957 FAX: 313.456.1645 laury-johns...@michigan.govmailto:laury-johns...@michigan.gov ___ 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] crock pot recipes
It was all there and could click on it when I pasted it in the email and it worked then, in sending it now, I don't know what happen. Sorry I will try just forwarding it and see if it will work. Katie A diamond is merely a lump of coal that did well under pressure. - Original Message - From: Brittany Simpson autumnrain...@att.net To: cookinginthedark@acbradio.org Sent: Thursday, May 17, 2012 1:53 AM Subject: Re: [CnD] crock pot recipes Am I missing something here? I see all the names of recipes, but clicking on any of them gives me nothing. What am I doing wrong? Brittany - Original Message - From: Katie Chandler w...@fidnet.com To: cookinginthedark@acbradio.org Sent: Thursday, May 17, 2012 1:47 AM Subject: Re: [CnD] crock pot recipes Lorrie, I have posted this in the past but before you came along. You were wanting crock pot recipes. This is a chart of just about any thing you can think of for cooking in crock pots. smile. Hope you enjoy going through it and finding some good recipes to make in your crock pot. Smile Katie This is a keeper! THIS WAS JUST TOO GOOD NOT TO SHARE WITH EVERYONE I KNOW THAT MAY OWN A CROCK POT OR TWOJUST CLICK ON THE ONE YOU WANT AND IT OPENS A FILE WITH THAT RECIPE!!! Crock Pot - BeefAll Day Crock Pot Beef Beef and Broccoli Stir-Fry Beef and Pasta Casserole Beef Diablo Beef Fajitas Beef Ragout Over Rice Beef Tips Beer Braised Beef in Crock Pot Burritos Crock Pot Style California Tamale Pie Cattleman's Beef and Beans Cheeseburger Sandwiches Cheesy Meat Loaf Chili Beer Brisket of Beef Classic Swiss Steak Complete Crock Pot Dinner Corned Beef and Cabbage Country Swiss Steak Cowboy Casserole Cranberry Pork Roast Crock Pot Beef Burgundy Crock Pot Beef 'n Peppers Crock Pot Beef with Mushrooms Crock Pot Beef Roast Crock Pot Cabbage Rolls Crock Pot Corned Beef and Cabbage Crock Pot Creole Steak Strips Crock Pot Delight Crock Pot Easy Swiss Steak Crock Pot Enchiladas Crock Pot Fajitas Crock Pot Fajitas II Crock Pot Italian Beef Crock Pot Meatballs Crock Pot Rump Roast Crock Pot Sauerbraten Crock Pot Spaghetti Sauce Crock Pot Swiss Steak Crock Pot Taco Casserole Fiesta Tamale Pie Glazed Corned Beef Glazed Corned Beef #2 Harvest Dinner Harvest Pot Roast with Tomato-Wine Sauce Hot-and-Spicy Sloppy Joes Lean Crock Pot Beans Nina's Beef and Beans Pot Roast Dinner Old Time Beef Stew Pot Roast with Noodles Ranch Style Beef Reuben Casserole Roast Cooked with Coke Roast with Veggies Sage Pot Roast Salsa Swiss Steak Savory Pepper Steak Savory Stewed Beef Slow-Cooked Beef Stifado Slow Cooked Pepper Steak Slow Cooked Steak Rolls Slow Cooked Swiss Steak Supper Slow Cooker Italian Spaghetti Sauce Slow Cooker Lasagna Slow Cooker Swiss Steak Slowly Deviled Beef Smothered Steak Strips Spaghetti Sauce Italiano Spicy Wine Pot Roast Stuffed Cabbage Casserole Stuffed Pasta Shells Swiss Bliss Swiss Steak Teriyaki Steak Three Pepper Steak Three-Way Beef Yankee Pot Roast and Vegetables Crock Pot - Pork Casserole in the Cooker Chicken Lickin Good Crock Pot Pork Chops Chinese Style Country Ribs Country Pork with Mushrooms Cranberry Pork Roast Crockpot Apricot Pulled Pork for Sandwiches Crock Pot Festival Sausage Crock Pot Hawaiian Pork Crock Pot Pork Chops Supreme Crock Pot Sausage Potatoes Crock Pot Sausage and Egg Casserole Crocked Cherry Pork Chops Polish Kraut and Apples Pork Chop Delight Pork Chops and Mustard Sau ce Potatoes Pork Chops with Corn Stuffing Pork Stew with Vegetables Rosemary Potato Pork Chops Sauerkraut Supper Slow Cooking Pork Chops Soy-Glazed Spareribs Super Easy Pork Chops Sweet and Spicy Kielbasa or Polish Sausage Sweet 'n' Sour Ribs Sweet 'N' Sour Sausage Crock Pot - Fish Seafood Bayou Gumbo Bouillabaisse Cheese-Shrimp Chowder Cioppino (Fisherman's Stew) Crock Pot Bouillabaisse Crock Pot Citrus Fish Crock Pot Clam Chowder Crock Pot Clam Chowder #2 Crock Pot Crab Soup Crock Pot Fish Stew Crock Pot Manhattan Style Clam Chowder Crock Pot Shrimp Marinara Jambalaya Louisiana Gumbo Mediterranean Fish Soup No Clams Clam Chowder Oyster Bisque Seafood Naples Shrimp Creole for the Crock Pot Shrimp Creole Shrimp Curry Macaroni Salad Slow Cooker Seafood Chowder Sweet and Sour Shrimp Swiss Crab Casserole Tuna Casserole Tuna Noodle Casserole Crock Pot - Soup, Stew Chili Barley Soup Bean Soup for the Crock Pot Bean Soup Italiano Beef
Re: [CnD] If you own a Crock Pot
Alice, This one to didn't work after sending it to the list. Just like mine was doing I guess. So the one I sent to you private email did work for you? After you email me to try changing a setting and sent it to see if it would work. Guess it just has to be sent that way and not to the list then. h strange. If anyone wants it I could try to send it private email and see if it would work and you could send it out that way too maybe? smile. Katie A diamond is merely a lump of coal that did well under pressure. - Original Message - From: ajackson...@att.net To: cookinginthedark@acbradio.org Sent: Thursday, May 17, 2012 6:48 AM Subject: [CnD] If you own a Crock Pot I got a copy that works, so am sending it on. Hopefully this will work for every one. Blessings, Alice This is a keeper! THIS WAS JUST TOO GOOD NOT TO SHARE WITH EVERYONE I KNOW THAT MAY OWN A CROCK POT OR TWOJUST CLICK ON THE ONE YOU WANT AND IT OPENS A FILE WITH THAT RECIPE!!! Crock Pot - Beef All Day Crock Pot Beef Beef and Broccoli Stir-Fry Beef and Pasta Casserole Beef Diablo Beef Fajitas Beef Ragout Over Rice Beef Tips Beer Braised Beef in Crock Pot Burritos Crock Pot Style California Tamale Pie Cattleman's Beef and Beans Cheeseburger Sandwiches Cheesy Meat Loaf Chili Beer Brisket of Beef Classic Swiss Steak Complete Crock Pot Dinner Corned Beef and Cabbage Country Swiss Steak Cowboy Casserole Cranberry Pork Roast Crock Pot Beef Burgundy Crock Pot Beef 'n Peppers Crock Pot Beef with Mushrooms Crock Pot Beef Roast Crock Pot Cabbage Rolls Crock Pot Corned Beef and Cabbage Crock Pot Creole Steak Strips Crock Pot Delight Crock Pot Easy Swiss Steak Crock Pot Enchiladas Crock Pot Fajitas Crock Pot Fajitas II Crock Pot Italian Beef Crock Pot Meatballs Crock Pot Rump Roast Crock Pot Sauerbraten Crock Pot Spaghetti Sauce Crock Pot Swiss Steak Crock Pot Taco Casserole Fiesta Tamale Pie Glazed Corned Beef Glazed Corned Beef #2 Harvest Dinner Harvest Pot Roast with Tomato-Wine Sauce Hot-and-Spicy Sloppy Joes Lean Crock Pot Beans Nina's Beef and Beans Pot Roast Dinner Old Time Beef Stew Pot Roast with Noodles Ranch Style Beef Reuben Casserole Roast Cooked with Coke Roast with Veggies Sage Pot Roast Salsa Swiss Steak Savory Pepper Steak Savory Stewed Beef Slow-Cooked Beef Stifado Slow Cooked Pepper Steak Slow Cooked Steak Rolls Slow Cooked Swiss Steak Supper Slow Cooker Italian Spaghetti Sauce Slow Cooker Lasagna Slow Cooker Swiss Steak Slowly Deviled Beef Smothered Steak Strips Spaghetti Sauce Italiano Spicy Wine Pot Roast Stuffed Cabbage Casserole Stuffed Pasta Shells Swiss Bliss Swiss Steak Teriyaki Steak Three Pepper Steak Three-Way Beef Yankee Pot Roast and Vegetables Crock Pot - Pork Casserole in the Cooker Chicken Lickin Good Crock Pot Pork Chops Chinese Style Country Ribs Country Pork with Mushrooms Cranberry Pork Roast Crockpot Apricot Pulled Pork for Sandwiches Crock Pot Festival Sausage Crock Pot Hawaiian Pork Crock Pot Pork Chops Supreme Crock Pot Sausage Potatoes Crock Pot Sausage and Egg Casserole Crocked Cherry Pork Chops Polish Kraut and Apples Pork Chop Delight Pork Chops and Mustard Sau ce Potatoes Pork Chops with Corn Stuffing Pork Stew with Vegetables Rosemary Potato Pork Chops Sauerkraut Supper Slow Cooking Pork Chops Soy-Glazed Spareribs Super Easy Pork Chops Sweet and Spicy Kielbasa or Polish Sausage Sweet 'n' Sour Ribs Sweet 'N' Sour Sausage Crock Pot - Fish Seafood Bayou Gumbo Bouillabaisse Cheese-Shrimp Chowder Cioppino (Fisherman's Stew) Crock Pot Bouillabaisse Crock Pot Citrus Fish Crock Pot Clam Chowder Crock Pot Clam Chowder #2 Crock Pot Crab Soup Crock Pot Fish Stew Crock Pot Manhattan Style Clam Chowder Crock Pot Shrimp Marinara Jambalaya Louisiana Gumbo Mediterranean Fish Soup No Clams Clam Chowder Oyster Bisque Seafood Naples Shrimp Creole for the Crock Pot Shrimp Creole Shrimp Curry Macaroni Salad Slow Cooker Seafood Chowder Sweet and Sour Shrimp Swiss Crab Casserole Tuna Casserole Tuna Noodle Casserole Crock Pot - Soup, Stew Chili Barley Soup Bean Soup for the Crock Pot Bean Soup Italiano Beef-Barley Stew Beef Chowder Beef Ragout Black Bean Chili with Beef Busy Day Stew Calico Ham and Bean Soup Chicken and Vegetable Chowder Chicken Vegetable Chowder Chili Chili con Queso Confetti Yellow Pea Soup Cowboy Sausage Beans
Re: [CnD] If You Own a Crock Pot...
I think I read where a couple got it to work. Yeah. I got a private email from Alice and I send it to her personally and maybe that worked up not here on the list for some reason. What ever her and someone else did it finally worked for them, and, like I said, I will send it to anyone off list if they let me know they want it, if it will work for them that way. Let me know, w...@fidnet.com Oh, and no I got this from a very very close friend a few years ago and since then as passed away. It is a really good little thing and easy to use finding all kinds of different recipes for the crock pot. smile Katie A diamond is merely a lump of coal that did well under pressure. - Original Message - From: gail johnson mama-g...@samobile.net To: cookinginthedark@acbradio.org Sent: Thursday, May 17, 2012 4:45 AM Subject: Re: [CnD] If You Own a Crock Pot... Hi Katy, Thanks for all your work. I'm sorry it didn't work. Did you get this off the internet. Write me off list and maybe between the two of us we can make it show up for everyone to read. mama-g...@samobile.net ___ 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] Crock Pot Recipes
Lois if you want me to send it to you private email please post or send me you email address. Katie A diamond is merely a lump of coal that did well under pressure. - Original Message - From: Lois w5...@sbcglobal.net To: cookinginthedark@acbradio.org; Lois w5...@sbcglobal.net Sent: Thursday, May 17, 2012 9:20 AM Subject: Re: [CnD] Crock Pot Recipes Well, I am sorry I couldn't make it work here. I wonder if this server strips the links? Lois - Original Message - From: Lois To: cookinginthedark Sent: Thursday, May 17, 2012 9:09 AM Subject: [CnD] Crock Pot Recipes See if this works. I tried to send it to myself to see if it would work and it did. Subject: Crock Pot Recipes ...IF YOU OWN A CROCK POT... THIS IS TOO COOL NOT TO SHARE -- CROCK POT USER, OR NOT -- THIS MAY TURN YOU INTO ONE. JUST CLICK ON ONE THAT SOUNDS GOOD; IT OPENS A FILE WITH THE RECIPE!!! Crock Pot - Beef All Day Crock Pot Beef Beef and Broccoli Stir-Fry Beef and Pasta Casserole Beef Diablo Beef Fajitas Beef Ragout Over Rice Beef Tips Beer Braised Beef in Crock Pot Burritos Crock Pot Style California Tamale Pie Cattleman's Beef and Beans Cheeseburger Sandwiches Cheesy Meat Loaf Chili Beer Brisket of Beef Classic Swiss Steak Complete Crock Pot Dinner Corned Beef and Cabbage Country Swiss Steak Cowboy Casserole Cranberry Pork Roast Crock Pot Beef Burgundy Cr ock Pot Beef 'n Peppers Crock Pot Beef with Mushrooms Crock Pot Beef Roast Crock Pot Cabbage Rolls Crock Pot Corned Beef and Cabbage Crock Pot Creole Steak Strips Crock Pot Delight Crock Pot Easy Swiss Steak Crock Pot Enchiladas Crock Pot Fajitas Crock Pot Fajitas II Crock Pot Italian Beef Crock Pot Meatballs Crock Pot Rump Roast Crock Pot Sauerbraten 0D Crock Pot Spaghetti Sauce Crock Pot Swiss Steak Crock Pot Taco Casserole Fiesta Tamale Pie Glazed Corned Beef Glazed Corned Beef #2 Harvest Dinner Harvest Pot Roast with Tomato-Wine Sauce Hot-and-Spicy Sloppy Joes Lean Crock Pot Beans Nina's Beef and Beans Pot Roast Dinner Old Time Beef Stew Pot Roast with Noodles Ranch Style Beef Reuben Casserole Roast Cooked with Coke Roast with Veggies Sage Pot Roast Salsa Swiss Steak Savory Pepper Steak Savory Stewed Beef Slow-Cooked Beef Stifado Slow Cooked Pepper Steak Slow Cooked Steak Rolls Slow Cooked Swiss Steak Supper Slow Cooker Italian Spaghetti Sauce Slow Cooker Lasagna Slow Cooker Swiss Steak Slowly Deviled Beef Smothered Steak Strips Spaghetti Sauce Italiano Spicy Wine Pot Roast Stuffed Cabbage Casserole Stuffed Pasta Shells Swiss Bliss Swiss Steak Teriyaki Steak Three Pepper Steak Three-Way Beef Yankee Pot Roast and Vegetables Crock Pot - Pork Casserole in the Cooker Chicken Lickin Good Crock Pot Pork Chops Chinese Style Country Ribs Country Pork with Mushrooms Cranberry Pork Roast Crockpot Apricot Pulled Pork for Sandwiches Crock Pot Festival Sausage Crock Pot Hawaiian Pork Crock Pot Pork Chops Supreme Crock Pot Sausage Potatoes Crock Pot Sausage and Egg Casserole Crocked Cherry Pork Chops Polish Kraut and Apples Pork Chop Delight Pork Chops and Mustard Sau ce Potatoes Pork Chops with Corn Stuffing Pork Stew with Vegetables Rosemary Potato Pork Chops Sauerkraut Supper Slow Cooking Pork Chops Soy-Glazed Spareribs Super Easy Pork Chops Sweet and Spicy Kielbasa or Polish Sausage Sweet 'n' Sour Ribs Sweet 'N' Sour Sausage Crock Pot - Poultry 90s Style Crockpot Coq Au Vin Bacon Wrapped Chicken Baked Cajun Chicken Baked Chicken Breasts in Crock Pot Basil Chicken Broccoli Rice Chicken Caf?? Chicken Cantonese Sweet Sour Chicken Caribbean Chicken Cheesy Crock Pot Chicken Chicken Cherries Jubilee Chicken a la King Chicken and Cherries Jubilee C/P Chicken Rice Casserole Chicken and Artichoke Casserole Chicken and Dumplings Chicken Breasts Supreme Chicken Creole Chicken Crock Pie Chicken Curry Chicken Curry #2 Chicken Curry Hurry Chicken Hearts Crockpot Chicken in the Crock Pot Chicken Marengo Chicken Merlot with Mushrooms Chicken Ol?? Chicken Paprika Chicken Parisienne Chicken Parmigiana Chicken Sesame /div Chicken Stew Chicken Stroganoff in Crock Pot Chicken Taco Filling Creamy Chicken with Vegetables Crockpot Buffalo Wings with Blue Cheese Dip Crock Pot Chicken Crock Pot Chicken Cacciatore Crock Pot Chicken Dinner Crock Pot Chicken in Mushroom Gravy Crock Pot Chicken Teriyaki Crock Pot Chicken Tortilla Crock Pot Garlic Chicken Crock Pot Lacquered Chicken Crock Pot Robust Chicken Easy Chicken Noodle Soup Forty-clove Chicken Garlic Lemon Chicken Ham 'n' Swiss Chicken
Re: [CnD] crock pot recipes
Welcome Lorrie, I have lots of crock pot recipes, could you tell us what kind of dishes you like more? You will find just about any kind of recipe you need on this list. From all sorts of foods, casseroles, desserts, crock pots, and you name it! Hope you enjoy the list. You sound like a very busy lady. Oh, by the way, I am Katie, from Oklahoma. A diamond is merely a lump of coal that did well under pressure. - Original Message - From: Laury-Johnson, Shawnese (LARA) laury-johns...@michigan.gov To: cookinginthedark@acbradio.org Sent: Wednesday, May 16, 2012 10:19 AM Subject: [CnD] crock pot recipes Hello everyone I am a married working mom and sometimes when I get home I am exhausted and also have household things that need to be done. I am looking for some simple crock pot recipes that I can prepare. If you have some please send them. Thanks Shawnese Laury-Johnson, MA, CRC, LLPC Assistant East Region Manager Michigan Commission for the Blind 3038 W. Grand Blvd. ste. 4-450 Det., Mi 48202 313.456.1957 FAX: 313.456.1645 laury-johns...@michigan.govmailto:laury-johns...@michigan.gov ___ 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] Potato cakes
Marilyn , This is the way I make them, learning by watching how my Mom made them when us kids were all growing up. The are s good, I haven't made them in a very long time since my kids are married and gone. You can if you wanted too, add, diced very fine onions to the mixture also. The only thing we didn't do was to dip them in extra flour before frying. We just added enough flour in the mixture and it was enough when they started frying. coating them on both sides wouldn't hurt though, as it would make them brown even more.Katie A diamond is merely a lump of coal that did well under pressure. - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Sent: Tuesday, April 24, 2012 8:33 AM Subject: Re: [CnD] Potato cakes FRIED POTATO CAKES 2 c. leftover mashed potatoes 1 egg, beaten 1/4 c. flour Stir beaten egg and flour into potatoes. Form into patties. Dip both sides into additional flour and brown in a little shortening. A good variation is to add some chopped or ground ham to the mixture. Makes 4-8 servings. Enjoy. - Original Message - From: debbie deatherage debb...@insightbb.com To: cookinginthedark@acbradio.org Sent: Monday, April 23, 2012 7:31 PM Subject: [CnD] Potato cakes We are looking for a recipe for potato cakes. Does anyone have one? Debbie Deatherage ___ 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] Need Advice About This Recipe
Kathy, Go for it! I have done that, you can use yogart in stead of sour cream in most any recipe. the vanilla yogart would just make it even better tasting I would thing than jus plain yogart would.Katie A diamond is merely a lump of coal that did well under pressure. - Original Message - From: cathy harris cathar...@bellsouth.net To: cookinginthedark@acbradio.org Sent: Wednesday, April 18, 2012 4:12 PM Subject: [CnD] Need Advice About This Recipe Here is a recipe I want to try. What do you think about adding yogurt, say vanilla, instead of sour cream? Any help from seasoned cooks, would be appreciated. Thanks. C COOL SUMMER - HOLIDAY SALAD Printed from cooks.com 1 c. tiny marshmallows 1 c. sour cream 1 c. mandarin oranges 1 c. coconut 1 c. chunk pineapple 1 c. maraschino cherries, halved 1 c. seedless grapes, halved 1/2 c. walnuts/pecans (optional) Mix fruit (except cherries) and chill 1 hour. Add sour cream marshmallows and coconut, let refrigerate overnight covered. Just before serving add cherries and nuts; mix well. Cathy Holshouser-Harris cathar...@bellsouth.net ___ 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] Chocolatey Quick Pull-Apart Bread
This sounds very similar to what is called Monkey Bread, made with canned biscuits in almost the same way. Katie A diamond is merely a lump of coal that did well under pressure. - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Sent: Friday, April 06, 2012 3:56 PM Subject: [CnD] Chocolatey Quick Pull-Apart Bread Chocolatey Quick Pull-Apart Bread A fun, sweet pull-apart treat! Balls of yeast bread dough, with a chocolate candy kiss tucked inside, are dipped in butter, rolled in a cocoa-sugar mixture and piled into a tube pan and baked. definition list of 1 items 2 (16-ounce each) loaves frozen bread dough 3/4 cup granulated sugar 1 tablespoon unsweetened baking cocoa 1 teaspoon ground cinnamon 1/2 cup butter, melted - divided use 1/2 cup packed light brown sugar 1/4 cup water Milk chocolate kisses, unwrapped list end list of 7 items 1. Thaw loaves as directed on package; let rise until doubled. 2. Stir together granulated sugar, cocoa and cinnamon; set aside. 3. Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 60 seconds or until smooth when stirred. Pour mixture into 12-cup fluted tube pan. 4. Heat oven to 350°F (175°C). 5. Pinch off pieces of bread dough; form into balls, 1 1/2-inches in diameter, placing 1 milk chocolate kiss inside each ball. Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture. Place balls in prepared pan. 6. Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan; invert onto serving plate. 7. Serve warm. list end Makes 12 servings. 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
Re: [CnD] Sweet Potato Tea Cake
Marilyn, Can you use canned sweet potatoes for this recipe? Katie A diamond is merely a lump of coal that did well under pressure. - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: momscountrykitc...@yahoogroups.com Cc: cookinginthedark@acbradio.org Sent: Sunday, April 01, 2012 12:17 PM Subject: [CnD] Sweet Potato Tea Cake Sweet Potato Tea Cake Call it tea cake or call it quick bread, or call it delicious...all three work for this sweet potato treat. definition list of 11 items 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoon ground cinnamon 1 cup granulated sugar 1 cup sweet potatoes, cooked and mashed 2 large eggs, beaten 2/3 cup butter, melted 1/2 cup shredded coconut 1/2 cup seedless raisins 1/2 cup chopped walnuts list end list of 3 items 1. Measure flour, soda, salt, cinnamon and sugar into mixing bowl. Make a well in center. Measure remaining ingredients into well. Stir carefully, just enough to mix. 2. Pour into greased 9 x 5-inch loaf pan. 3. Bake at 350°F (175°C) for 1 hour. Remove from pan. Cool before slicing. list end Makes 8 servings. 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] A helpful list on life time of different foods, unopened, and opened ones.
Most unopened shelf-stable food should be stored in a cool, dry and dark storage area. Before opening, shelf-stable foods should be safe unless the can or packaging has been damaged. After opening, store products in tightly closed containers. The storage of many shelf-stable items at room temperature is a quality issue unless the product is contaminated (bugs in flour, for example). Some foods must be refrigerated after opening, such as tuna or chili. Baby food jars cans Unopened Open refrigerated Open on shelf Fruits vegetables 2 months after date 2-3 days Meats eggs 2 months after date 1 day Cereal, dry mixes Use-by date 2 months Formula Use-by date 1-2 days Baking ingredients Unopened Open refrigerated Open on shelf Baking powder 6 months 3 months Baking soda 18 months 6 months Biscuit or pancake mix 15 months use-by date Cake, brownie and bread mixes 12-18 months use-by date Cornmeal, regular degerminated 6-12 months 12 months stone ground or blue 1 month 2-3 months Cornstarch 18 months 18 months Flour, white 6-12 months 6-8 months Flour, whole wheat 1 month 6-8 months Frosting, canned 10 months 1 week Frosting mixes 12 months 3 months Beans, dried 12 months 12 months Canned goods, low acid 2-5 years 3-4 days (such as meat, poultry, fish, gravy, stew, soups, beans, carrots, corn, pasta, peas, potatoes, spinach) Canned goods, high acid 12-18 months 5-7 days (such as juices, fruit, pickles, sauerbraut, tomato, soup, and foods in vinegar-based sauce) Cereal, ready-to-eat 6-12 months 3 months Cereal, cook-before-eat 12 months 6-12 months Chocolate 18-24 months 1 year Chocolate syrup 2 years 6 months Cocoa and cocoa mixes indefinitely 1 year Coffee Unopened Open refrigerated Open on shelf Whole beans, non-vacuum bag 1-3 weeks 3-4 months frozen Ground, in cans 2 years 2 weeks Instant, jars and tins 12 months 2-3 months Condiments Unopened Open refrigerated Open on shelf Barbecue sauce, bottled 12 months 4 months 1 month Catsup, tomato; cocktail sauce or chili sauce 12 months 6 months 1 month Chutney 12 months 1-2 months Horseradish, in jar 12 months 3-4 months Mayonnaise, commercial 2-3 months 2 months Mustard 12 months 1 year 1-2 months Olives, black and green 12 -18 months 2 weeks Pickles 12 months 1-2 months Salad dressings, commercial, bottled 10-12 months 3 months Salsa, picante and taco sauces 12 months 1 month Cookies, packaged 2 months 8-12 months frozen 4 weeks Crackers 8 months freeze or refrig. 3-4 months 1 month Diet powder mixes 6 months 3 months Extracts, vanilla, lemon, etc. 3 years 1 year Fruits, dried 6 months 6 months Garlic, chopped, commercial jars 18 months Refrigerate; use by date on jar Gelatin, flavored 18 months reseal 4 months Gelatin, unflavored 3 years reseal 4 months Gravy, jars cans 2-5 years 1-2 days dry gravy mixes 2 years Mix entire packet Herbs, dried 1-2 years Store in cool dark place 1 year. Honey 12 months 12 months Jams, jellies, preserves 12 months 6 months Juice, boxes 4-6 months 8-12 days Lentils, dried 12 months 12 months Maple syrup, pure genuine 12 months 12 months Marshmallows, marshmallow creme 2-4 months 1 month Milk, canned evaporated 12 months 4-5 days Molasses 12 months 6 months Mushrooms, dried 6 months 3 months Oils, olive or vegetable 6 months 4-6 months walnut, macadamia, other nut oils 6 months 4 months vegetable oil sprays 2 years 1 year Nuts, jars or cans 12 months 4-6 months, Freeze 9-12 months Pasta, dry, made without eggs 2 years 1 year dry egg noodles 2 years 1-2 months Peanut butter, commercial 6-9 months 2-3 months Peas, dried split 12 months 12 months Pectin Use by package date 1 mo. Popcorn, dry kernels in jar 2 years 1 year commercially popped in bags 2-3 months 1-2 weeks Microwave packets 12 months 1-2 days popped Potato chips 2 months 1-2 weeks Potatoes, instant 6-12 months 6-12 months Pudding mixes 12 months 3-4 months Rice, white or wild 2 years 1 year brown 1 year 6 months flavored or herb mixes 6 months Use entire amt. Sauce mixes, non dairy (spaghetti, taco, etc.) 2 years Use entire amt. cream sauces with milk solids 1 year Shortening, solid 8 months 3 months Soda Unopened Open refrigerated Open on shelf Diet sodas, bottles or cans 3 months after date 2-3 days
Re: [CnD] 3 2 1 Cakes, and Possibly Dabbing on Some Frostings!
Really? Hmmm I never heard of doing that before with the can frosting, interesting, I will have to try this sometime. Have you did this? If so, how does it come out? Most of the time I just make my own frostings, but, the canned is so much more fast and easy. Katie To err is human; to admit it, superhuman. - Original Message - From: Becky rebeca...@gmail.com To: cookinginthedark@acbradio.org Cc: cookinginthedark@acbradio.org Sent: Monday, March 12, 2012 9:32 AM Subject: Re: [CnD] 3 2 1 Cakes, and Possibly Dabbing on Some Frostings! U can also use the leftover frosting to make whipped frosting. Just mix it up with an 8 ounce container of cool wip Sent from my iPhone On Mar 11, 2012, at 8:06 PM, Katie Chandler w...@fidnet.com wrote: You can put the lid back on it, and, store in the fridge. It will keep a long time in the fridge. Till you may want to try it on another cake or something else. smile Katie To err is human; to admit it, superhuman. - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Sunday, March 11, 2012 9:13 PM Subject: Re: [CnD] 3 2 1 Cakes, and Possibly Dabbing on Some Frostings! I haven't used canned frostings. How do you store what you don't use? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy from OK! Sent: Sunday, March 11, 2012 5:48 AM To: cookinginthedark@acbradio.org Subject: [CnD] 3 2 1 Cakes, and Possibly Dabbing on Some Frostings! This might be a great idea, but then I'd have a can of the prepared stuff, which can be refrigerated. You'd go nuts trying to figure out how to make a small amount of frosting to do a few of these cakes, so that is why the pre made stuff comes to my mind. They have huge amounts of diversification in frostings out there. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy from OK! Sent: Sunday, March 11, 2012 5:43 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] 3-2-1 Cake A Huge Success! It is a huge hit at my house, and no one ever said anything about it not looking that appetizing. I guess you could use food coloring. My sons cannot tolerate the dyes in that stuff, so might try adding in a small amount of chocolate chips. When I serve it, I put on either ice cream, cool whip, Reddi whip in the can or fresh strawberry slices; I slice the berries with an egg slicer; turns out so pretty. This dry mix also can be frozen for, I believe, 2 months. I am using 2 different types now: the angel food with chocolate layer, and the angel food with golden butter recipe, one of my son's choices. I just had an after thought here! Could you put in a few confetti sprinkles or other kinds of colorful sprinkles? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lynn Schneider Sent: Sunday, March 11, 2012 1:22 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] 3-2-1 Cake A Huge Success! I totally agree. I have been having fun with it too, making a double-decker, making a double cake in a bigger bowl, etc. The one thing I wish, though, is that there wasn't so much mix. I really want to try a new flavor combo, but I have so much white/angelfood mix that I'll have to make a hundred little cakes to use it all up, LOL. Also, I wonder if there would be a way to make it more aesthetically pleasing? Sighted people say it doesn't look too appetizing, though they do like it when they taste it. I wonder if I could add a drop of some food coloring to it or something? On Mar 9, 2012, at 10:35 PM, Desi Noller wrote: Hi Everyone, Just wanted you to know that I made the 3-2-1 cake for my husband and me for dessert tonight, and we loved it! I used Angel Food and Chocolate cake mixes, but truly, the possibilities are endless! This list is wonderful! Desi ___ 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
Re: [CnD] 3-2-1 Cake A Huge Success!
I think one of the suggestions it gave was if you want, add maybe some cool whip with some frozen or fresh fruit on top of it? I imagine if you wanted to go to the work of doing so, you could make up a glaze or frosting to put on it? To err is human; to admit it, superhuman. - Original Message - From: Lynn Schneider canepri...@gmail.com To: cookinginthedark@acbradio.org Sent: Sunday, March 11, 2012 2:21 AM Subject: Re: [CnD] 3-2-1 Cake A Huge Success! I totally agree. I have been having fun with it too, making a double-decker, making a double cake in a bigger bowl, etc. The one thing I wish, though, is that there wasn't so much mix. I really want to try a new flavor combo, but I have so much white/angelfood mix that I'll have to make a hundred little cakes to use it all up, LOL. Also, I wonder if there would be a way to make it more aesthetically pleasing? Sighted people say it doesn't look too appetizing, though they do like it when they taste it. I wonder if I could add a drop of some food coloring to it or something? On Mar 9, 2012, at 10:35 PM, Desi Noller wrote: Hi Everyone, Just wanted you to know that I made the 3-2-1 cake for my husband and me for dessert tonight, and we loved it! I used Angel Food and Chocolate cake mixes, but truly, the possibilities are endless! This list is wonderful! Desi ___ 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] 3 2 1 Cakes, and Possibly Dabbing on Some Frostings!
You can put the lid back on it, and, store in the fridge. It will keep a long time in the fridge. Till you may want to try it on another cake or something else. smile Katie To err is human; to admit it, superhuman. - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Sunday, March 11, 2012 9:13 PM Subject: Re: [CnD] 3 2 1 Cakes, and Possibly Dabbing on Some Frostings! I haven't used canned frostings. How do you store what you don't use? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy from OK! Sent: Sunday, March 11, 2012 5:48 AM To: cookinginthedark@acbradio.org Subject: [CnD] 3 2 1 Cakes, and Possibly Dabbing on Some Frostings! This might be a great idea, but then I'd have a can of the prepared stuff, which can be refrigerated. You'd go nuts trying to figure out how to make a small amount of frosting to do a few of these cakes, so that is why the pre made stuff comes to my mind. They have huge amounts of diversification in frostings out there. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy from OK! Sent: Sunday, March 11, 2012 5:43 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] 3-2-1 Cake A Huge Success! It is a huge hit at my house, and no one ever said anything about it not looking that appetizing. I guess you could use food coloring. My sons cannot tolerate the dyes in that stuff, so might try adding in a small amount of chocolate chips. When I serve it, I put on either ice cream, cool whip, Reddi whip in the can or fresh strawberry slices; I slice the berries with an egg slicer; turns out so pretty. This dry mix also can be frozen for, I believe, 2 months. I am using 2 different types now: the angel food with chocolate layer, and the angel food with golden butter recipe, one of my son's choices. I just had an after thought here! Could you put in a few confetti sprinkles or other kinds of colorful sprinkles? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lynn Schneider Sent: Sunday, March 11, 2012 1:22 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] 3-2-1 Cake A Huge Success! I totally agree. I have been having fun with it too, making a double-decker, making a double cake in a bigger bowl, etc. The one thing I wish, though, is that there wasn't so much mix. I really want to try a new flavor combo, but I have so much white/angelfood mix that I'll have to make a hundred little cakes to use it all up, LOL. Also, I wonder if there would be a way to make it more aesthetically pleasing? Sighted people say it doesn't look too appetizing, though they do like it when they taste it. I wonder if I could add a drop of some food coloring to it or something? On Mar 9, 2012, at 10:35 PM, Desi Noller wrote: Hi Everyone, Just wanted you to know that I made the 3-2-1 cake for my husband and me for dessert tonight, and we loved it! I used Angel Food and Chocolate cake mixes, but truly, the possibilities are endless! This list is wonderful! Desi ___ 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] Question about Fresh Blueberries
Sandy and all, I went to the net on how to freeze fresh blueberries and this is what it said. Follows below: Hope this answers some questions for you. Katie How to freeze blueberries For the best results, freeze just-picked berries as soon as possible. Once they begin to soften, it is impossible to bring them back. Wash your blueberries lightly before freezing. (Frozen berries are more fragile than fresh ones, so you absolutely will not want to wash them afterwards.) Fill a large bowl or tub with cool water, and gently bob the berries in it. Pick out any leaves, stems, and soggy or spoiled berries. Lay two layers of soft paper toweling on a counter or table. Drain berries, and spread them out in a single layer. Blot tenderly with additional paper towels. Line a jelly roll pan or baking sheet with waxed paper. Place blueberries on waxed paper in a single layer. Freeze until firm (or overnight). Pour frozen berries gently into plastic freezer containers or zippered bags. (Look for freezer bags, rather than plain plastic bags, as these heavier ones protect best against freezer burn.) Gently squeeze all extra air out of the bags before sealing, without pressing on your sweet berries. Label bags or containers with contents and date. Frozen blueberries can last six months to a year, certainly long enough to last until the next picking season! How to use frozen blueberries Frozen berries can be added directly to batter for muffins, cakes, cobblers, or other items. Toss berries in flour to coat them lightly before adding them to the mix. Then fold frozen berries in as your last ingredient, and stir gently before pouring batter into baking pans. Frozen berries are ideal for jams, toppings, and pie fillings. Thaw berries before using, if you want a softer, runnier consistency. If you wish for your berries to retain their roundness, try to use them while they are still frozen and intact. If you plan to add frozen berries to salads or use them as garnish or adornments, you will want to thaw them first. Place frozen berries in a single layer on a plate, and let them sit on the counter until they have softened. Do not microwave berries to thaw them, unless you want then to be soggy! Above all, treat them tenderly, so they do not become mushy or bleed out their juices and flavoring. You can freeze other kinds of berries too! Follow the same steps for blackberries, boysenberries, cranberries, gooseberries, loganberries, raspberries, strawberries, and more! - Original Message - From: Sandy from OK! warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Saturday, March 10, 2012 3:32 PM Subject: Re: [CnD] Question about Fresh Blueberries I had my son look at the container, and he said he did not find a date. Anyway, I could do that, and then leave 'em out a few minutes and eat or put on my oatmeal or cold cereal or in yogurt. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of marilyn deweese Sent: Friday, March 09, 2012 3:46 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Question about Fresh Blueberries When I buy them, if I am afraid I can't eat them all before they would go bad, I wash them, put them on a cookie sheet, put them in the freezer until they freeze, then I put them in zip lock baggies. Marilyn - Original Message - From: Sandy from OK! warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Thursday, March 08, 2012 10:35 PM Subject: [CnD] Question about Fresh Blueberries I want to buy one of the small containers of fresh blueberries to eat as a snack or on my cold cereal or oatmeal; not sure how long they would stay fresh in the fridge, or if I could freeze them, or if they would mold quickly; any input would be tremendously! Appreciated. Sandy -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall Sent: Thursday, March 08, 2012 11:02 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Is it just quiet today No, it's just quiet. On 3/8/12, williams4895 williams4...@bellsouth.net wrote: Haven't gotten hardly anything from the list in the last couple of days. Is it just quiet or is it something with my email? Nancy ___ 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org
Re: [CnD] questions about cake mixes
Yes, you can use any flavor cake mix you like. I sent this to Charles's sister, she tried it, and email back that it was wonderful and so easy. She found that she could have eaten two of them. She use a larger mug, I think she said it was around a 12 oz or taller one? She used angel food cake mix with carrot cake mix and she loved it. She plans on trying a different cake mix next time. You pour the whole box of angel food cake mix and a whole box of what ever other cake mix you choose, together in a gallon zip lock bag, is what she used. I imagine you could use any container that is air tight to store it. When you want your little cake, just dip out the amount you need which the recipe calls for 3 table spoons full . Then just follow the instructions to the rest of it. The angel food cake mix replaces you having to use any eggs in it. I plan to try it too, but keep forgetting to pick up a angel food cake mix when going to the store. grin. Katie Swallowing your pride seldom leads to indigestion. - Original Message - From: Nancy Martin nancyam1...@att.net To: cookinginthedark@acbradio.org Sent: Tuesday, February 21, 2012 4:23 PM Subject: [CnD] questions about cake mixes Hi everyone, A posted recipe called for caramel cake mix. That's one I've never heard of. To make the 321 cakes in a mug, I'm thinking you could use other mixes than chocolate to mix with the angel food cake. There's a lemon supreme cake mix that I really like and I'd bet would be awesome. Someone asked about the size of mug to use. I have a couple of soup mugs that I hope would be large enough. I don't like cleaning up microwave messes either, but oven messes are worse. Nancy Martin Oklahoma -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley Sent: Sunday, January 22, 2012 8:50 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe needed Let me clarify. Mix 1 pkg. angel food cake mix and 1 pkg. chocolate cake mix together (that's a lot of cake mix). Use 3tbsp. mix 3 tbsp. water and microwave for 1 minute any time you feel like having cake in a mug. It makes a whole lot of cakes in a mug. - Original Message - From: Sandy from OK! warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Sunday, January 22, 2012 1:46 AM Subject: Re: [CnD] Recipe needed Why do you have to store it dry for a month! Prior to using it? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley Sent: Saturday, January 21, 2012 9:17 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe needed Here's one I just had at a friend's last week. mix together: 1 package angel food cake mix 1 package chocolate cake mix store in a plastic bag or container for at least a month - but it probably won't last that long. to use: It's the 3 - 2 - 1 cake in a mug 3 tablespoons dry mix 2 tablespoons water 1 minute in the microwave You do mix this in a coffee mug that can be put in a microwave, of course. It is quite tasty. - Original Message - From: Allison Fallin afal...@cox.net To: Cooking in the Dark cookinginthedark@acbradio.org Sent: Saturday, January 21, 2012 7:46 PM Subject: [CnD] Recipe needed Before my Apex crashed last summer, I had a number of recipes for small cakes that you can make in a mug in the microwave. If anyone has these, could you post them? Thanks for any help you can give. Allison Fallin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark - No virus found in this message. Checked by AVG - www.avg.com Version: 2012.0.1901 / Virus Database: 2109/4757 - Release Date: 01/21/12 60-Year-Old Mom Looks 27 Mom Reveals Free Wrinkle Trick That Has Angered Doctors! http://thirdpartyoffers.juno.com/TGL3141/4f1b7f96a587d546de4st05duc ___ 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 message. Checked by AVG - www.avg.com Version: 2012.0.1901 / Virus Database: 2109/4757 - Release Date: 01/21/12 Mortgage Rate at 2.0% $200,000 loan for $739/month. See New Payment - No SSN Rqd. Save Now! http://thirdpartyoffers.juno.com/TGL3141/4f1c22359ef5257542bst04duc ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark - No virus found in this message.
Re: [CnD] questions about cake mixes
Yes Sandy that is what I said. put both cake mixes in zip lock bag or container for storage, you can use your choice to cake mix to mix with the angel food cake mix. Then when you want to make a cup, you use only 3 table spoons of the mix. then you follow the instructions for the rest of it. which you wrote out and I didn't, they can read the recipe to know to add the water. The one I thought I read just said put in large enough mug to make it in the microwave not to overflow. Anyway, Charles sister did it in a mug and it worked for her well. Swallowing your pride seldom leads to indigestion. - Original Message - From: Sandy from OK! warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Tuesday, February 21, 2012 4:45 PM Subject: Re: [CnD] questions about cake mixes Hmmm! The one I saw was the same instructions, but called 3 2 1 cake, and said mix together in container for storage, and then use 3 tablespoons dry mix, 2 tablespoons water, and microwave in sprayed glass ramakin for one minute; makes little! Individualized single serve portions, and serve with fruit or whipped topping or ice cream. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Katie Chandler Sent: Tuesday, February 21, 2012 4:40 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] questions about cake mixes Yes, you can use any flavor cake mix you like. I sent this to Charles's sister, she tried it, and email back that it was wonderful and so easy. She found that she could have eaten two of them. She use a larger mug, I think she said it was around a 12 oz or taller one? She used angel food cake mix with carrot cake mix and she loved it. She plans on trying a different cake mix next time. You pour the whole box of angel food cake mix and a whole box of what ever other cake mix you choose, together in a gallon zip lock bag, is what she used. I imagine you could use any container that is air tight to store it. When you want your little cake, just dip out the amount you need which the recipe calls for 3 table spoons full . Then just follow the instructions to the rest of it. The angel food cake mix replaces you having to use any eggs in it. I plan to try it too, but keep forgetting to pick up a angel food cake mix when going to the store. grin. Katie Swallowing your pride seldom leads to indigestion. - Original Message - From: Nancy Martin nancyam1...@att.net To: cookinginthedark@acbradio.org Sent: Tuesday, February 21, 2012 4:23 PM Subject: [CnD] questions about cake mixes Hi everyone, A posted recipe called for caramel cake mix. That's one I've never heard of. To make the 321 cakes in a mug, I'm thinking you could use other mixes than chocolate to mix with the angel food cake. There's a lemon supreme cake mix that I really like and I'd bet would be awesome. Someone asked about the size of mug to use. I have a couple of soup mugs that I hope would be large enough. I don't like cleaning up microwave messes either, but oven messes are worse. Nancy Martin Oklahoma -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley Sent: Sunday, January 22, 2012 8:50 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe needed Let me clarify. Mix 1 pkg. angel food cake mix and 1 pkg. chocolate cake mix together (that's a lot of cake mix). Use 3tbsp. mix 3 tbsp. water and microwave for 1 minute any time you feel like having cake in a mug. It makes a whole lot of cakes in a mug. - Original Message - From: Sandy from OK! warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Sunday, January 22, 2012 1:46 AM Subject: Re: [CnD] Recipe needed Why do you have to store it dry for a month! Prior to using it? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley Sent: Saturday, January 21, 2012 9:17 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe needed Here's one I just had at a friend's last week. mix together: 1 package angel food cake mix 1 package chocolate cake mix store in a plastic bag or container for at least a month - but it probably won't last that long. to use: It's the 3 - 2 - 1 cake in a mug 3 tablespoons dry mix 2 tablespoons water 1 minute in the microwave You do mix this in a coffee mug that can be put in a microwave, of course. It is quite tasty. - Original Message - From: Allison Fallin afal...@cox.net To: Cooking in the Dark cookinginthedark@acbradio.org Sent: Saturday, January 21, 2012 7:46 PM Subject: [CnD] Recipe needed Before my Apex crashed last summer, I had a number of recipes for small cakes that you can make in a mug in the microwave. If anyone has these, could you post them? Thanks for any help you can give. Allison Fallin
Re: [CnD] questions about cake mixes
Thanks Jean, That is the size Charles sister used too I believe. Katie Swallowing your pride seldom leads to indigestion. - Original Message - From: Jean Marcley jmarc...@juno.com To: cookinginthedark@acbradio.org Sent: Tuesday, February 21, 2012 5:07 PM Subject: Re: [CnD] questions about cake mixes I use a 12-oz. coffee mug and it works just fine. The lemon cake is good with this according to a friend of mine. Jean - Original Message - From: Katie Chandler w...@fidnet.com To: cookinginthedark@acbradio.org Sent: Tuesday, February 21, 2012 3:57 PM Subject: Re: [CnD] questions about cake mixes Yes Sandy that is what I said. put both cake mixes in zip lock bag or container for storage, you can use your choice to cake mix to mix with the angel food cake mix. Then when you want to make a cup, you use only 3 table spoons of the mix. then you follow the instructions for the rest of it. which you wrote out and I didn't, they can read the recipe to know to add the water. The one I thought I read just said put in large enough mug to make it in the microwave not to overflow. Anyway, Charles sister did it in a mug and it worked for her well. Swallowing your pride seldom leads to indigestion. - Original Message - From: Sandy from OK! warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Tuesday, February 21, 2012 4:45 PM Subject: Re: [CnD] questions about cake mixes Hmmm! The one I saw was the same instructions, but called 3 2 1 cake, and said mix together in container for storage, and then use 3 tablespoons dry mix, 2 tablespoons water, and microwave in sprayed glass ramakin for one minute; makes little! Individualized single serve portions, and serve with fruit or whipped topping or ice cream. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Katie Chandler Sent: Tuesday, February 21, 2012 4:40 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] questions about cake mixes Yes, you can use any flavor cake mix you like. I sent this to Charles's sister, she tried it, and email back that it was wonderful and so easy. She found that she could have eaten two of them. She use a larger mug, I think she said it was around a 12 oz or taller one? She used angel food cake mix with carrot cake mix and she loved it. She plans on trying a different cake mix next time. You pour the whole box of angel food cake mix and a whole box of what ever other cake mix you choose, together in a gallon zip lock bag, is what she used. I imagine you could use any container that is air tight to store it. When you want your little cake, just dip out the amount you need which the recipe calls for 3 table spoons full . Then just follow the instructions to the rest of it. The angel food cake mix replaces you having to use any eggs in it. I plan to try it too, but keep forgetting to pick up a angel food cake mix when going to the store. grin. Katie Swallowing your pride seldom leads to indigestion. - Original Message - From: Nancy Martin nancyam1...@att.net To: cookinginthedark@acbradio.org Sent: Tuesday, February 21, 2012 4:23 PM Subject: [CnD] questions about cake mixes Hi everyone, A posted recipe called for caramel cake mix. That's one I've never heard of. To make the 321 cakes in a mug, I'm thinking you could use other mixes than chocolate to mix with the angel food cake. There's a lemon supreme cake mix that I really like and I'd bet would be awesome. Someone asked about the size of mug to use. I have a couple of soup mugs that I hope would be large enough. I don't like cleaning up microwave messes either, but oven messes are worse. Nancy Martin Oklahoma -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley Sent: Sunday, January 22, 2012 8:50 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe needed Let me clarify. Mix 1 pkg. angel food cake mix and 1 pkg. chocolate cake mix together (that's a lot of cake mix). Use 3tbsp. mix 3 tbsp. water and microwave for 1 minute any time you feel like having cake in a mug. It makes a whole lot of cakes in a mug. - Original Message - From: Sandy from OK! warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Sunday, January 22, 2012 1:46 AM Subject: Re: [CnD] Recipe needed Why do you have to store it dry for a month! Prior to using it? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley Sent: Saturday, January 21, 2012 9:17 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe needed Here's one I just had at a friend's last week. mix together: 1 package angel food cake mix 1 package chocolate cake mix store in a plastic bag or container for at least a month
Re: [CnD] repost for Charles:Honey-Spiced Cider
I do not feel you email was necessary. What he said with jaws reading it to you, may have came across to you much more different than it was really meant. He may should have worded it different, but, come on people don't you too say things and it is took wrong too? So now is this a Christian way to carry on and on running someone down for emailing this too? Does two wrongs make a right? It is in the rules to put a subject line on your emails, and, YES we all forget and mess up, no one said we don't, but he was pointing out the rules and how people don't sometimes even read it when no subject line and etc. Now why not drop these cut down comments that you and Sugar are doing before it gets out of hand, and, everyone acts like children arguing and fighting. Charles may of been wrong, but, so are you two coming back pushing buttons that could make anyone including me mad. Katie Swallowing your pride seldom leads to indigestion. - Original Message - From: Sisi Ben-Simon fireb...@netvision.net.il To: cookinginthedark@acbradio.org; Sugar sugarsy...@sbcglobal.net Sent: Monday, February 20, 2012 12:06 PM Subject: Re: [CnD] repost for Charles:Honey-Spiced Cider Sugar, if you want full forgiveness for your horrible sin, you must repost that recipe 1 times for each and every member. You must stand on your head 3 times a day, 3 minutes each time, and chant: sometimes I feel like a subjectless child. Then the special committee will discuss your case and make its ruling, which you cannot appeal of course! Come on people! Seriously! Don't we all make a mistake from time to time? How hard do we have to be on other people just to feel good about ourselves? Think about it! Sisi - Original Message - From: Sugar sugarsy...@sbcglobal.net To: Cooking In The Dark cookinginthedark@acbradio.org Sent: Monday, February 20, 2012 5:23 PM Subject: [CnD] repost for Charles:Honey-Spiced Cider Steve, Dale and other mods... please accept my apology for my huge, huge, huge mistake,and I apologize to all the entirer list for my mistake of jaws not including the name of the recipie, and for me not checking; I am certain, this has happened to the best of us..smile so just for you dearest: is again: Honey-Spiced Cider Yield: 8 servings 5 cups apple cider 3/4 cup honey 2 small navel oranges 24 whole cloves 7 cinnamon sticks 1 (4 inch) strip lemon zest (colored portion of peel) 1/4 tsp grated nutmeg Combine cider and honey in a saucepan; stir over medium heat until honey dissolves. Slice oranges into quarters; push 3 cloves into the rind of each slice. Add slices to the cider along with cinnamon sticks, lemon zest and nutmeg. Simmer on low heat, covered, for 20 minutes. Remove fruit and spices, serve hot. Do everything without complaining or arguing, so that you may become blameless and pure, children of God without fault in a crooked and depraved generation, in which you shine like stars in the universe. -- Philippians 2:14-15 ~Be Blessed, Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6899 (20120220) __ 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] Penne with Kale and Onion
What is Penne pasta? and what is Kale? Is that like spinach? Swallowing your pride seldom leads to indigestion. - Original Message - From: Rhonda Scott earthmag...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Sunday, February 19, 2012 12:19 PM Subject: [CnD] Penne with Kale and Onion Penne with Kale and Onion “I love kale; my husband hates it. But when I swapped it into a favorite penne-with-spinach recipe, it was so delicious, he asked for seconds!” Kimberly Hammond - Kingwood, TX Prep: 15 min. Cook: 20 min. Yield: 6 Servings Ingredients 1 medium onion, sliced 2 tablespoons olive oil, divided 8 garlic cloves, thinly sliced 3 cups uncooked penne pasta 6 cups chopped fresh kale 1/2 teaspoon salt Directions In a large skillet, cook onion in 1 tablespoon oil over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently and adding the garlic during the last 2 minutes of cooking time. Meanwhile, in a large saucepan, cook penne according to package directions. In a Dutch oven, bring 1 in. of water to a boil. Add kale; cover and cook for 10-15 minutes or until tender; drain. Drain penne; drizzle with remaining oil. Stir the salt, penne and kale into the onion mixture; heat through. Yield: 6 servings. Nutritional Facts 3/4 cup equals 191 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 206 mg sodium, 31 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat. Originally published as Penne with Kale and Onion in Healthy Cooking August/September 2009, p44 ___ 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] Softening butter
Go to butterbell.com it has the crockery butter containers for sale and will tell you all about them. Katie Swallowing your pride seldom leads to indigestion. - Original Message - From: Nicole Massey ny...@gypsyheir.com To: cookinginthedark@acbradio.org; 'Andrew niven' ani...@ihug.co.nz Sent: Sunday, February 19, 2012 2:02 PM Subject: Re: [CnD] Softening butter There is a special butter holder that consists of a crockery jar and a lid that has a dish affixed to the bottom of it. The dish holds about a third of a stick, so about a sixth of a cup, and you put a third a cup of water in the crock to protect the butter. This keeps it fresh. I have one, though I have yet to use it as I haven't needed spreadable butter since I got it for Yule, but my dad has one, and we used it for Yule dinner and it worked wonderfully. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Andrew niven Sent: Sunday, February 19, 2012 1:54 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Softening butter hi allison. i leave small quantities of butter at a time in my pantry, and i have no problem with it going rancid before i can use it. hope this helps. Cheers Andrew - Original Message - From: Allison Fallin afal...@cox.net To: Cooking in the Dark cookinginthedark@acbradio.org Sent: Monday, February 20, 2012 8:35 AM Subject: [CnD] Softening butter Hello, I'd like suggestions about softening butter. I use soft margarine, but my husband likes butter. Usually I use the Land O Lakes butter that is spreadable right from the fridge, but we were given some regular butter by friends who got it free and don't use butter. I know it can't be left out or it will get rancid, but it's way too hard to spread right out of the fridge. I nuked it for 20 seconds, and it softened, but some of it melted, which wasn't what I had in mind. Other than doing it for slightly less time, does anyone have any suggestions? Allison Fallin ___ 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] Now it's lemons
Kimberly, where do you live that your friend grows star fruit and the lemons? Just curious. smile Katie Swallowing your pride seldom leads to indigestion. - Original Message - From: Kimberly Qualls kimberly021...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, February 13, 2012 9:30 PM Subject: [CnD] Now it's lemons Okay, now I have a whole bag of lemons from the same friend's tree as the star fruit...I use a lot of lemon juice and zest in recipes, but have no idea what to do with an entire bag...Does anyone have a recipe for fresh lemon-aid...It's the only thing I can think of to use a lot of lemons...Thanks Lots Kimberly ___ 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] Now it's lemons
Must be nice living where you can grow these wonderful fruits. I thought maybe you lived in a tropical area. I miss living three years in Hawaii and having a banana tree in my yard, so delicious they are! I love mangos also. Swallowing your pride seldom leads to indigestion. - Original Message - From: Kimberly Qualls kimberly021...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, February 13, 2012 9:56 PM Subject: [CnD] Now it's lemons I live in FL...My friend grows star fruit, lemons and grape fruitThat will be next...I have an orange tree, and so far can't keep them long enough to use them in recipes...They always are just pealed and eaten as fast as my husband can climb on the garage roof and pick them...lol...BTW, not the safest thing to do, so I don't suggest it...Thanks for the recipes ___ 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] Now it's lemons
I don't live there now, however wish I did. I loved it over there. My ex husband and I were military and was stationed there for three years. We got stationed here in Oklahoma at Ft. Sill and he took off later on and I got stuck here. Been here a long time now though. Yes, there is nothing like growing your own fruits. I would love to have a orange tree but the only trees here are apricots, apples, pears, plums, and etc. Tons of pecan trees. smile. Katie Swallowing your pride seldom leads to indigestion. - Original Message - From: Judy Cowart rixchic...@yahoo.com To: cookinginthedark@acbradio.org Sent: Monday, February 13, 2012 11:20 PM Subject: Re: [CnD] Now it's lemons Oo Katie, never knew you lived in Hawaii. I think I'd love to live there. I love fresh pineapple. There's nothing like it. Makes me hungry for some just thinking about it. Judy - Original Message - From: Katie Chandler w...@fidnet.com To: cookinginthedark@acbradio.org Sent: Monday, February 13, 2012 10:52 PM Subject: Re: [CnD] Now it's lemons Must be nice living where you can grow these wonderful fruits. I thought maybe you lived in a tropical area. I miss living three years in Hawaii and having a banana tree in my yard, so delicious they are! I love mangos also. Swallowing your pride seldom leads to indigestion. - Original Message - From: Kimberly Qualls kimberly021...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, February 13, 2012 9:56 PM Subject: [CnD] Now it's lemons I live in FL...My friend grows star fruit, lemons and grape fruitThat will be next...I have an orange tree, and so far can't keep them long enough to use them in recipes...They always are just pealed and eaten as fast as my husband can climb on the garage roof and pick them...lol...BTW, not the safest thing to do, so I don't suggest it...Thanks for the recipes ___ 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] freezing bananas
Nancy, You freeze bananas with the peel on. Just place in the freezer, when they start to get ripe but not over riped. The outside peel with turn black but the inside fruit will be firm and good. When you need to use them like in banana bread or what ever, take out an let thaw for a little bit, then peel them and use however the recipe calls for. Katie Swallowing your pride seldom leads to indigestion. - Original Message - From: Nancy Martin nancyam1...@att.net To: cookinginthedark@acbradio.org Sent: Friday, February 10, 2012 1:42 PM Subject: [CnD] freezing bananas Hi everyone, I have a batch of bananas that I don't want to use immediately. I seem to remember I can freeze them and cook with them later. Is it best to freeze them sliced, mashed, or just peeled? Thanks so much, Nancy Martin Oklahoma ___ 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] Thanks for the Prayers
Wow, congratulations on the new job!! God provides! Blessings, Katie Swallowing your pride seldom leads to indigestion. - Original Message - From: Claudia cdelreal1...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Wednesday, February 08, 2012 4:52 PM Subject: [CnD] Thanks for the Prayers Hello All, Thank you to all who prayed that I would get the job I interviewed for, on January 10th! I just found out today that I was chosen for the job, so I will be a Vocational Rehabilitation counselor, beginning March 5. Thank you all for the prayers and good wishes. I have so much to do before then. My last day of work, at the current job, will be on February 22nd. I'm very excited! Claudia ___ 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] Macaroni and cheese with uncooked macaroni.
Maybe I am wrong, but when it is only that small of amount, I just do like you may be sprinkling salt, give it a shake or two if in a container like a salt shaker. If it is something else, maybe just a tiny pinch will do. grin. Katie Swallowing your pride seldom leads to indigestion. - Original Message - From: Charles Rivard wee1s...@fidnet.com To: cookinginthedark@acbradio.org Sent: Monday, February 06, 2012 9:16 AM Subject: Re: [CnD] Macaroni and cheese with uncooked macaroni. Two questions: How do you measure 1 eighth of a teaspoon? And, that's such a small amount, does it matter if you leave it out? It seems like such a small amount that it wouldn't even be noticed. Thanks. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: ajackson...@att.net To: cookinginthedark@acbradio.org Sent: Monday, February 06, 2012 6:23 AM Subject: [CnD] Macaroni and cheese with uncooked macaroni. Hi everyone, Some one posted a recipe to this list for a version of mac. and cheese with uncooked macaroni. It consists of: 1 can Cheddar cheese soup, 1/2 can water 1/2 can milk and 1 cup pasta, (rotini, I think). Combine all ingredients and boil gently for 20 minutes. Makes one serving. I've done this and it works well. Yesterday, I made a variation of this using small bowtie pasta, cream of chicken soup and frozen meatballs, for what I call Quick Swedish Meatballs with noodles. I added some minced garlic, about 1/8 teaspoon nutmeg and a good dash of pepper to the soup mixture. After about ten minutes of boiling, I thawed the meatballs in the microwave and added them to the pot. It turned out to be a tasty dish. Happy cooking! Alice ___ 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] Leaving
Sheila, Best of luck to you, and, God's blessings be with you. Katie Swallowing your pride seldom leads to indigestion. - Original Message - From: Sheila Rieger ze...@telus.net To: Cooking in the Dark cookinginthedark@acbradio.org Sent: Friday, February 03, 2012 1:06 PM Subject: [CnD] Leaving Hello All, I'm writing to tell you that I am leaving the list to move into accommodation where I will receive all meals and no longer will be cooking This is to say a huge thank you to Dale and Steve and to every single one of you whom I will always think of as friends. The List is so interesting and I've loved being with you all. All the best, happy gooking and much love to all. I will miss you. Farewell. Sheila, Vancouver, Canada. ___ 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/Tomato Corer
They have apple core slicers at Wal mart. I bought one a year or so ago for a blind lady that had a kitchen fire and lost everything in the kitchen. That was one of the many little things I found to buy for her she had mentioned she lost, for a kitchen shower some of us gave her. Katie Swallowing your pride seldom leads to indigestion. - Original Message - From: Lora Leggett kc8...@comcast.net To: cookinginthedark@acbradio.org Sent: Wednesday, February 01, 2012 1:19 AM Subject: Re: [CnD] Apple/Tomato Corer I have one I got many years ago from one of the cider mills around this area. It divides the apple into sections and you put the apple on the counter and put this metal thing on top of the apple and try to make sure it is straight and push straight down. The apple comes apart in sections and hopefully the core is in the small section in the middle and the other pieces of apple are in wedtes I guess you would call them. It oesn't always line up perfectly for every apple but I can feel the hard cory pieces in the center and cut them with a knife if it is a bit hard. I don't always use it anymore but it gets it close and then it is easier to put the apple pieces in my mouth. I cannot bite into a raw apple anymore. I am not sure where to get them. It was many years ago when Debbie and Georgie were in elementary school when we went to the cider mill. - Original Message - From: Sandy from OK! warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Wednesday, February 01, 2012 1:52 AM Subject: Re: [CnD] Apple/Tomato Corer I am looking for an apple/tomato corer! Not a slicer/corer, just a plain! Corer! After several years of heavy! Use, mine broke! Are they still around and where! Sandy -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Tuesday, January 31, 2012 4:15 PM To: cookinginthedark@acbradio.org; slump...@austin.rr.com Subject: Apple/Tomato Corer I think it was at Wal-Mart, but they're a pretty common kitchen gadget. I think I gave around $5 for it years ago. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: Susan Lumpkin slump...@austin.rr.com To: cookinginthedark@acbradio.org Sent: Tuesday, January 31, 2012 4:03 PM Subject: [CnD] Gadgets Hi Charles, Where did you find your adjustable cheese slicer? Thanks. 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
[CnD] A Helpful site
I have this site in my favorites and thought some of you may enjoy it. It is very helpful in answering many different kinds of questions about food. From how long to keep something, how to store things, and etc. Enjoy it, by clicking on the following link to open it. Katie http://www.stilltasty.com/questions/index/28/page:1 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] canned speghetti sauce
Well, you can do lots with just plain old tomato sauce when you haven't any regular spaghetti sauce. Depending on what you like, put all different kinds of spices in it, if you like mushrooms, maybe dice up little pieces of can mushrooms, to put in it, and, etc. put it in the sauce and heat it up some together then use it with your spaghetti It would be up to what you like. This is just my suggestion, good luck. Katie To love someone deeply gives you strength. Being loved by someone deeply gives you courage. - Lao Tzu (570-490 BC) - Original Message - From: gail johnson mama-g...@samobile.net To: cookinginthedark@acbradio.org Sent: Monday, January 16, 2012 9:40 AM Subject: [CnD] canned speghetti sauce I have a bunch of can spaghetti sauce. They don't seem very flavorful. What has anyone done when they needed to enhance it's flavor? Thanks. -- 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] oh deer!
I got this from the net, and, it doesn't state degrees of cooking but, I would think it would be on high. I put some signs in front of where it gets to Venison burgers in how long to cook it. Not long, because of it being so lean. Hope this helps. Meat on the George Foreman Grill Make sure any meat you cook is completely defrosted before cooking, otherwise you'll kill the finishing on your grill. How long to cook meat mainly depends on the thickness and its fat content. Be careful not to overcook meat, the grill cooks so fast that meat(especially low fat) can go from undercooked to overcooked in less than 30 seconds. The hamburgers and other burgers come out so moist that you can just salt them up and eat them like you would a steak, no ketchup or bun necessary. If you're cooking other veggies you can cook them right after cooking the burgers without washing the grill. Hamburgers and lamb burgers leave a greasy film that works as a great seasoning for other veggies. You can also add some Extra Virgin Olive Oil to some of the meats like chicken, pork chops etc. If you cook something like pork chops that has a bone, trim the meat off the bone before cooking. You'll want the top of the grill to press against meat while cooking, not bone. Hamburgers - Hamburgers will take around 4-6 minutes, depending on their thickness. Chicken - Thick breasts will take around 5-8 minutes. Small stirfry pieces will only take about 2 minutes. Buffalo Burgers - Chances are you've never had em, but they are really delicious, very similar to hamburgers although lower in fat and arguably a little better tasting. Hamburgers, even lowfat ones, are a bit greasy but buffalo burgers have a great taste without the greasiness. Be careful not to over cook them, due to the lower fat content they are not as good well done. I usually cook relatively thin burgers for about 3 1/2 minutes. You can find them at some health food stores or order them online. ## Venison - A venison burger will only take about 2 1/2 minutes to cook. Lamb burgers - Lamb burgers are really good too. They take about the same amount of time to cook as regular hamburgers and are pretty oily. While buffalo burgers taste similar to beef, lamb burgers have a bit more of a unique taste. If you eat em expecting them to taste like beef you might not like them. Eat them a few times with an open mind and you should grow to really enjoy them. To love someone deeply gives you strength. Being loved by someone deeply gives you courage. - Lao Tzu (570-490 BC) - Original Message - From: Charles Rivard wee1s...@fidnet.com To: COOKING IN THE DARK cookinginthedark@acbradio.org Sent: Monday, January 16, 2012 11:19 AM Subject: [CnD] oh deer! Anyone got any ideas or recipes for venison burgers on a George Foreman grill? Include settings for low, medium, or high heat if you have them. Thanks. Shepherds are the best beasts, but Labs are a close second. ___ 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] grilling smoked sausage
Since it is a curled up long sausage like what is called sometimes the polish sausage, and it is curled up in a U shape, I think, if you can,you could try cutting in in half,to get rid of the curl, and then cut it length wise in half straight down the middle of it, leaving four shorter sausages but the cut side would lay flat on the George Forman grill and would not be round, to allow it to cook better when you lower the lid down on the sausage. If you have a problem in trying to cut the sausage length wise, with it being round, then I would just slice it all the way down as if slicing fridge cookies to bake. Placing all the, around 1/2 inches slices, in rows on the bottom of the grill and then lower the lid, having lots of little bite size sausages after grilling. If you grill on high the round slices ones should not take very long, but the length wise cut ones may take just a little bit longer. Since this sausage is sorta pre cooked. You will be able to smell and etc when it is smelling done. I know I can anyway. HTH Katie To love someone deeply gives you strength. Being loved by someone deeply gives you courage. - Lao Tzu (570-490 BC) - Original Message - From: Charles Rivard wee1s...@fidnet.com To: COOKING IN THE DARK cookinginthedark@acbradio.org Sent: Thursday, January 12, 2012 6:56 PM Subject: [CnD] grilling smoked sausage I'm thinking of trying my George Foreman grill out tomorrow. In all of the recipes for grilling sausage and stuff, it says to cut the meat to about one half inch thickness. I have a long one-pound Hilshire Farms smoked all beef sausage that I want to grill. It is about an inch thick. If anyone has had experience with doing this, could I leave it uncut rather than cutting it lengthwise down the whose sausage and increase the cooking time from around 3 minutes, as recommended with a half-inch thick piece, to about 5 minutes? Thanks. --- Shepherds are the best beasts, but Labs are a close second. ___ 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] Lots of Cooking and storing Tips
Lots of Cooking and storing Tips For Better Browning: Meat will brown better if you blot any moisture off its surface. A paper towel makes a great blotter. Better Bacon: To perfectly cook bacon without the mess and cleanup of pan or griddle frying, use the oven. Preheat it to 350. Place the bacon strips on a baking sheet lined with foil. Bake for 20 minutes, or until bacon is the way you like it. Transfer bacon to paper towel lined plate to absorb excess grease. Fold the foil around the grease and discard. Flour duster: Keep a shaker container filled with flour in your kitchen for use dusting everything from meat to sauces. It's also handy for flouring your work area when rolling out pie and pizza doughs. Drip Free Gravy: To keep a gravy boat or cream pitcher from dripping onto the dinner table, rub a dab of butter on the pour spout. No drops on the tablecloth. This trick also works on syrup dispensers. Easy Thawing: There's an easy way to store ground meat so that it will thaw faster when you're ready to cook it. Put one pound of ground meat into large resealable freezer bag, then flatten it like a pancake. it stores better and thaws in half the time. Aromatic Rice: to enhance white or brown rice, toss a few stems or leaves of fresh herb, such as basil, rosemary or thyme, in with the water before cooking. Cook rice according to package directions. The flavor of the herbs will subtly permeate the rice. Avoid Soggy Rice: When cooking rice, put a folded towel between the lid land the pot. That way, when the rice steams and creates moisture, the condensation doesn't drip back into the rice. It's absorbed into the towel. Cook the rice for the amount of time recommended on the package. Hands Free Meatloaf: If you don't like getting your hands messy when mixing meatloaf, put the ingredients into large resealable plastic bag. Close the bag, then knead everything together until the ingredients are well mixed. Kids like helping with this, too. Bamboo Skewers: There are two problems when making kebabs. Fist, soaking wooden skewers so they don't burn takes too long. And second, the food spins around when you turn the kebabs. Presoak a bunch of skewers and freeze them in a plastic bag. Then use two for each kebab, spacing them about 1 inch apart and sliding food onto both skewers. No more spinning food. Skimming Fat: to remove excess grease from browned ground beef or sausage, blot extra fat from pan using a piece of bread. This also works for skimming fat from top of soup or chili, and it's good for absorbing oil when cleaning the bottom of a pan. Holding Onto Flavor: To loosen the skin the breast of a hole bird and stuff with butter, slide the bowl of a dinner spoon upside down between meat and skin, moving the spoon carefully over the breast meat. This method doesn't tear the skin and leaves plenty of space to insert butter and other seasonings. Chilly Shrimp: to keep shrimp cold on a buffet table, cover a frozen plastic ice pack with a cloth napkin. Set your platter of shrimp on top of the napkin. There's no melting ice and the shrimp will stay cold for hours. Grilling Bacon: If you need to cook just a few pieces of bacon, try using your George foreman grill. It cooks bacon perfectly, controls splattering and the grease drips right into the drainage cup. Vegetable Rack: Instead of a metal roasting rack, make a grid of carrots, celery, and onions. This acts like a mirepoix to flavor the pan drippings for gravy while elevating the meat for even roasting. Peeling Butter: If your butter is too cold to spread easily, use a Y-shaped peeler to shave it off the top, like slicing cheese. You'll get a thin strip that will soften quickly for easier spreading. Storing Ice Cream: to prevent ice crystals from forming on ice cream, place a piece of waxed paper or plastic wrap directly on the surface. Press it firmly onto the ice cream so that it forms a tight seal. Cover with lid and return to the freezer. Whipping Cream Stand In: Most people don't keep heavy cream on hand for whipping, but many of us have vanilla ice cream. Put a scoop or two in a stand mixer fitted with whisk attachment or use a hand mixer. Let ice cream thaw for a minute, then whip. It's almost a dead ringer for sweetened whipped cream. Herbs to Butter: If you often have leftover herbs, make a compound butter with them and freeze. First, finely chop leftover herbs and mix them into soft butter. Then roll mixture in plastic wrap and freeze it. The herbs don't turn black, and the compound butter has many uses. Solid Omelet: Here's a goof proof way to avoid runny omelets. Before beating eggs, turn on broiler. After forming the omelet in an ovenproof skillet, put your filling on top of the eggs and run omelet under broiler for 20 seconds. The omelet fluffs, cooks completely through and filling is heated as well. Centering Yolks in hard
[CnD] 25 Vintage Cooking Tips
25 Vintage Cooking Tips 1. A little oatmeal adds much flavor and richness when used as a thickener for soups. Try it. 2. Believe it or not, a boiled egg should never be boiled. Simmering produces tastier,better results. The same is also true of hard-boiled eggs. 3. Cheese soufflé will stay up high, light, handsome, if you use quick-cooking tapioca instead of flour to thicken the milk base. Take 3 tablespoons tapioca to 1 cup milk for a 3-egg soufflé. 4. Add one-quarter teaspoon soda to cranberries while cooking them and they will not require much sugar. 5. Don't add sugar to sweeten peas. It's much cheaper, and tastier, to cook peas with a few empty green pods. 6. To prevent the smell of cooking greens, add a lump or so of loaf sugar to the water, or put a piece of dry toast in a clean muslin bag and boil it with the greens. Another method is to add a teaspoonful of vinegar to the water when it is boiling. 7. Lemon juice or vinegar in the water cauliflower is cooked in makes it keep its snowy-white color. 8. To preserve the color of green vegetables, put them on to cook in boiling water with a pinch of soda, or keep the cover off the kettle while boiling them. 9. If a vegetable or cereal burns, plunge the vessel containing the burned mass into cold water and allow it to remain for a few minutes before pouring the contents into another pan. This will do away almost entirely with the burned taste which is so disagreeable. 10. Salt beef is improved in flavor if a few small onions and a dessertspoonful of brown sugar are added while cooking. 11. Vegetables that are to be cooked by steaming will preserve their color in the process if, after being washed in the usual way, they are given a final rinse in boiling water containing a little soda. 12. To prevent the odor of boiling ham or cabbage permeating the house add a little vinegar to the water in which they are boiled. 13. When frying fish, use clarified dripping or salad oil. Lard smells, and butter fries a bad color. 14. A teaspoonful of vinegar added to the water in which eggs are poached keeps the whites from spreading and makes the whites cook over the yolk. 15. To prevent milk or cream from curdling when used in combination with tomato, add a bit of bicarbonate of soda to each before they are mixed. 16. Sausages will shrink less and not break at all if they're boiled about 8 minutes before they're fried, or rolled lightly in flour. 17. Wash leafy vegetables, such as spinach, thoroughly just before cooking. Add no water-the water that clings to the leaves is enough to cook them in. 18. To keep cauliflower snowy white, soak for half an hour in cold salt water before cooking it. 19. Lessen the odor of cooking turnips by adding a teaspoonful of sugar to the water.They'll be more flavorful, too. 20. When slicing potatoes, hold the paring knife over a gas flame or in boiling water and the potatoes will slice easily. 21. Root vegetables, such as carrots, turnips, etc., should be freed from all dirt and grit; those of the green variety should be allowed to soak for a few minutes in cold water to which a generous pinch of salt has been added. 22. You won't waste flour if you dust it from a large saltshaker onto meats, fish,or patties, instead of dipping the food into the flour. It's easier, too. 23. Retain flavor and vitamins and save waste by boiling carrots in their skins. Instead of peeling, mash them with salt and pepper. 24. Keep sweet potatoes from looking dried out by greasing the skins with any cooking fat or oil before baking them. 25. Why waste celery tops? Cut them up and use to flavor meats, stews, soups, roasts, stuffing's. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pigs in blankets
Debba, Yes it is 350 oven. They are usually brown by 12 mins if oven is pre heated before you put them in. Katie Well done! is better than. Well said!... - Original Message - From: Charles Rivard wee1s...@fidnet.com To: cookinginthedark@acbradio.org Sent: Wednesday, December 21, 2011 6:26 PM Subject: Re: [CnD] Pigs in blankets My first thought is that you follow the directions on the rolls package. By the time they're done, so are the insides. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Wednesday, December 21, 2011 12:50 PM Subject: Re: [CnD] Pigs in blankets Pigs in Blankets Take several hot dogs and split lengthwise; stuff with cheese of your choice; wrap with strips of bacon and grill for about 3 minutes on each side. (These can be wrapped in Pillsbury crescent rolls and baked in the oven for 12 to 15 minutes.) Sorry, I just noticed this recipe has no temperature listed. 350 possibly? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Allison Fallin Sent: Tuesday, December 20, 2011 12:29 PM To: Cooking in the Dark Subject: [CnD] Pigs in blankets Hello, It's a tradition at our house to have pigs in blankets, (the hot dog and crescent roll thing, not the cabbage thing), on Christmas Eve. I know the basic procedure, although those crescent rolls are a pain, (hate finding the perforations), but can't remember time or temp. Recipes, please, and this time I'll keep them. Allison Fallin ___ 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] Pigs in Blankets
Wow, I have made them but only with a 350 oven and that was a old recipe that someone told me. I would think the crescent roll would get almost burnt with that high of oven for that long. hmmm. Oh well, learn something new every day. grin. Katie Well done! is better than. Well said!... - Original Message - From: Allison Fallin afal...@cox.net To: Cooking in the Dark cookinginthedark@acbradio.org Sent: Wednesday, December 21, 2011 6:45 PM Subject: [CnD] Pigs in Blankets This is what I found when I googled. 1 pkg. Pillsbury Crescent Rolls 1 pkg. hot dogs Wrap 1 triangle shaped crescent roll dough around each hot dog. The ends of the hot dog will peek out of the blanket. Bake 10-15 minutes at 450. Serve hot. Allison Fallin ___ 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 Cookies?
Hi Desi, Welcome to the list. My name is Katie and I live in Oklahoma. I hope you enjoy this list and have fun collecting all sorts of wonderful recipes. I looked in my recipe folder and have the following Banana Cookie recipe in there, but do not know if it is the same one that Dale used on his show. I will copy it below and you can judge if that is what your looking for or not. smile. Katie Banana Cookies Ingredients 1/2 cup of unsalted butter, room temperature 1 cup of sugar 1 egg, room temperature 1 cup of mashed bananas (about 2 ½ large bananas) 1 teaspoon of baking soda 2 cups of flour pinch of salt 1/2 teaspoon of ground cinnamon 1/2 teaspoon of ground mace or nutmeg 1/2 teaspoon of ground cloves 1 cup of pecans (walnuts and chocolate chips are fine alternatives) Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.. In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise. Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined. Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks. Makes about 30 cookies. - Original Message - From: Desi Noller desiandca...@q.com To: cookinginthedark@acbradio.org Sent: Thursday, December 15, 2011 8:17 PM Subject: [CnD] Banana Cookies? Hi Everybody, My name is Desi and I live in Phoenix. I've been on the list for a few weeks, but haven't posted. I was wondering if anyone happened to copy down the recipe for Banana cookies that Dale made on the most recent podcast? When I was listening, I couldn't write it down, and as much as I love the show, I honestly don't have time to listen again so that I can get it to add to my collection. Thanks in advance, and Happy Holidays and a very Merry Christmas to all! Desi ___ 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] HOLIDAY MACARONI AND CHEESE
I have a question about this recipe if some one can tell me. It states to bake at 350 for about 30 minutes. Then if you want you can refrigerate it and I guess bake it later, at 350 to 375 for around 60 minutes. Does this mean to bake a whole thirty minutes longer because it is just cold, not that it was frozen? Or does it mean to bake, cover and store in fridge, then warm it up for 60 mins in that hot of oven? I am thinking it means to bake for one hour if you have not bake it before placing in a fridge. ?? Katie confused! grin. WHEN THE ONLY TOOL YOU HAVE IS A HAMMER, EVERY PROBLEM STARTS TO LOOK LIKE A NAIL. - Original Message - From: Shannon Hannah shannonhanna...@gmail.com To: Cooking In The Dark cookinginthedark@acbradio.org Sent: Saturday, December 10, 2011 1:51 PM Subject: [CnD] HOLIDAY MACARONI AND CHEESE HOLIDAY MACARONI AND CHEESE SERVES 6-8 1 pound pasta, such as elbows or shells 1 large green pepper, cut into 1-inch pieces 1 large red pepper, cut into 1-inch pieces 1 medium onion, chopped 1 cup ricotta cheese (can use part skim) 1/2 cup sour cream (can use reduced fat) 1 heaping teaspoon dijon-style mustard 1/2 teaspoon Worcestershire sauce 1/2 cup milk (approximate) Salt and pepper to taste 2 cups (8 ounces) shredded sharp cheddar cheese Cook pasta in lightly salted water according to package directions for al dente. Drain; set aside. Cook onions and peppers in water just until tender (can be added to pasta at about the last 5 minutes); drain. Meanwhile, place ricotta cheese, sour cream, mustard and Worcestershire sauce in a medium bowl. Whisk until creamy and the texture of a light bechamel, adding milk if needed to thin slightly. Place pasta, vegetables and ricotta mixture in bowl and mix to combine. Add salt and pepper. Add shredded cheese and combine well. Place in greased 13x9x2 baking pan. Cover with foil. Bake in preheated 350° F oven for about 30 minutes, or until hot and bubbly. If desired, remove foil to brown slightly. Notes: Can be made ahead, placed in baking dish, and refrigerated. Bake for approximately 60 minutes at 350 to 375° to heat before serving. ___ 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] Microavable EAGLE BRAND CHOCOLATE FUDGE
Sugar, Wouldn't you butter the pan well first? Also, what size pan would you use? WHEN THE ONLY TOOL YOU HAVE IS A HAMMER, EVERY PROBLEM STARTS TO LOOK LIKE A NAIL. - Original Message - From: Sugar sugarsy...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Friday, December 09, 2011 7:28 PM Subject: [CnD] Microavable EAGLE BRAND CHOCOLATE FUDGE Microavable EAGLE BRAND CHOCOLATE FUDGE Ingrediants: 12 oz. semi-sweet chocolate chips 1 can Eagle Brand milk 2 heaping tbsp. peanut butter Directions: Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut. And the angel said unto them, Fear not! For, behold, I bring you tidings of great joy, Which shall be to all people. For unto you is born this day in the city of David A Saviour, which is Christ the Lord. And this shall be a sign unto you: Ye shall find the babe wrapped in swaddling clothes, Lying in a manger. --St. Luke ii. 10-12 MERRY CHRISTMAS! ~Sugar - Original Message - From: Dana danano...@comcast.net To: cookinginthedark@acbradio.org Sent: Friday, December 09, 2011 5:09 PM Subject: [CnD] Does anyone have a good recipe for microwave fudge to share Can someone share a good recipe for microwave fudge? Thanks Dana If you love scented candles but have difficulty lighting them or have pets or children Or maybe just love perfumes, or anything to make your house smell great. order from my scentsy party www.krisandra.com is the place to visit and look under Dana's party All orders need to be in by January 15th. ___ 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] Fried Potato Patties
I wish I could tell it in my own words but there is not a way I can do that,and, it make since to you guys, on how I make these potato patties or cakes as we called them. My mother use to make them all the time, and I learned from her on cooking and she did everything the old way, from having years of experience in cooking, she never had to measure everything. This is the way I learn to make them too, It always depends on how big of mess of cold leftover mashed potatoes you have to work with and how much your making. We just took like a mixing bowl of left over potatoes and then put maybe one or two eggs in there, take a big spoon and work them into the potatoes, along with maybe a handful of flour, or more. Then wet it up just a bit with some very little milk. stir that all up good, if they are not stiff enough you add some more flour, or, if too runny,add more flour. Then add some, salt and pepper. If your family will eat fine chopped up onion then add some of those too, depending on taste and the amount of potatoes you are working with. If they don't like the taste of the onions, I use onion powder instead, or, some dried onions sprinkle out of the jar. Then in a skittle you just heat up some oil like your gonna make pancakes and drop a couple of big spoonfuls of the potato mixture into the skittle like you would do making pancakes. It will be stiff and you then just dip your spatula in the hot oil in the skittle and press in over the potatoes lightly to make them sorta even. Don't press too hard to make them thin though. You let them brown on the under side for around two or three mins, and check them if starting to brown then you turn them over on the other side and let them brown. you can smell when they are ready to turn and when ready to take up. Or at least I can since I have made them over the years and etc. Sorry, I know this don't make since to those of you that have not made them before, or been around anyone not measuring everything. I can tell if it needs more, or less of something by how easy or hard it may feel to stir it when mixing it all up. You never want them too thin to pour. Has to be thicker to spoon it out in the skittle. Now you guys all be nice and don't rotten egg me, I tried to explain the best I could. LOL Katie Common sense is not so common - Original Message - From: o...@rogers.com To: cookinginthedark@acbradio.org Sent: Sunday, November 27, 2011 3:49 PM Subject: Re: [CnD] Fried Potato Patties You know what I think about this measurement discrepancy in the Potato Patties Recipe? I think that 3 cups seems to be the correct measurement. This is based upon mathematical calculation: The recipe serves 6. If each person is allowed 2 patties at 1/4 cup mixture per patty, then, to serve 6, at 2 patties a piece would work out to 3 cups. If you find that this mixture is too thin using 3 cups, add more flour till the correct texture is reached. CB: The Old Leather Bat - Original Message - From: Helen Whitehead hwhiteh...@cogeco.ca To: cooking-in-the-dark cookinginthedark@acbradio.org Sent: Friday, November 25, 2011 5:04 PM Subject: [CnD] Fried Potato Patties Fried Potato Patties 3 cups mashed potatoes 1 whole egg, beaten 1 tablespoon minced onions (optional) 1/4 cup flour salt and pepper (to taste) oil (for frying) Add 1 beaten egg and minced onions (if desired) to 2 cups of cold mashed potatoes. Form into patties. Dip into lightly seasoned flour. Preheat the skillet with a littler oil. Brown patties on both sides. Servings: 6 ___ 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] Fried Potato Patties
Hi Jennifer, I think you got my email mixed up with someone else saying they was wondering if they could use the George Forman grill with making them. I wasn't the one that said that. But, I know I wouldn't try it. To fry the potato cakes you need to use enough oil in a skillet to do so, like making pancakes. I don't think it would work to make them in a grill with the weight of the lid on them at all. smile. I like cooking some things that I have cooked allot and not have to worry about measuring and it turns out good. grin. Potato cakes are one that does well for me, to do that. Smile. Katie Common sense is not so common - Original Message - From: Jennifer Chambers jennile...@gmail.com To: cookinginthedark@acbradio.org Sent: Sunday, November 27, 2011 11:00 PM Subject: Re: [CnD] Fried Potato Patties Katie, my mom used to make things that way, also. You would ask, How much of this, and how much of that, Mom?, and she'd say, Oh, you just add enough until it feels right. Thanks, Mom. Smile. Now that I have lots of years cooking experience, I know what she meant. I'm not sure about the George Foreman Grill; I'm thinking the lid might be too heavy and smash the potato pancakes all over the place. But, if you try it, let us know how it turns out, please. Jennifer On 11/27/11, Katie Chandler w...@fidnet.com wrote: Yes, I have done that also for a change in them. They are good that way also. I haven't use the sour cream instead of milk though. But have put bacon bits, or some shredded cheddar cheese in them before. grin. Yum. Katie Common sense is not so common - Original Message - From: Nicole Massey ny...@gypsyheir.com To: cookinginthedark@acbradio.org Sent: Sunday, November 27, 2011 8:38 PM Subject: Re: [CnD] Fried Potato Patties It occurs to me that these would be great with chives instead of the onions, sour cream instead of the milk, and possibly with some bacon bits and a bit of cheese in them too, to make Baked Potato Pancakes. I wonder how much of a mess it'd make cooking them on a George Foreman style grill. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Katie Chandler Sent: Sunday, November 27, 2011 8:36 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Fried Potato Patties I wish I could tell it in my own words but there is not a way I can do that,and, it make since to you guys, on how I make these potato patties or cakes as we called them. My mother use to make them all the time, and I learned from her on cooking and she did everything the old way, from having years of experience in cooking, she never had to measure everything. This is the way I learn to make them too, It always depends on how big of mess of cold leftover mashed potatoes you have to work with and how much your making. We just took like a mixing bowl of left over potatoes and then put maybe one or two eggs in there, take a big spoon and work them into the potatoes, along with maybe a handful of flour, or more. Then wet it up just a bit with some very little milk. stir that all up good, if they are not stiff enough you add some more flour, or, if too runny,add more flour. Then add some, salt and pepper. If your family will eat fine chopped up onion then add some of those too, depending on taste and the amount of potatoes you are working with. If they don't like the taste of the onions, I use onion powder instead, or, some dried onions sprinkle out of the jar. Then in a skittle you just heat up some oil like your gonna make pancakes and drop a couple of big spoonfuls of the potato mixture into the skittle like you would do making pancakes. It will be stiff and you then just dip your spatula in the hot oil in the skittle and press in over the potatoes lightly to make them sorta even. Don't press too hard to make them thin though. You let them brown on the under side for around two or three mins, and check them if starting to brown then you turn them over on the other side and let them brown. you can smell when they are ready to turn and when ready to take up. Or at least I can since I have made them over the years and etc. Sorry, I know this don't make since to those of you that have not made them before, or been around anyone not measuring everything. I can tell if it needs more, or less of something by how easy or hard it may feel to stir it when mixing it all up. You never want them too thin to pour. Has to be thicker to spoon it out in the skittle. Now you guys all be nice and don't rotten egg me, I tried to explain the best I could. LOL Katie Common sense is not so common - Original Message - From: o...@rogers.com To: cookinginthedark@acbradio.org Sent: Sunday, November 27, 2011 3:49 PM Subject: Re: [CnD] Fried Potato Patties You know what I think about this measurement discrepancy in the Potato Patties Recipe? I think that 3
Re: [CnD] ot happy thanks giving
Happy Thanksgiving to you Steve and everyone else on this list. Steve your doing a good job too and a big job. Keep up the good work. God's blessings for all and God bless America please. Katie Common sense is not so common - Original Message - From: Steve Stewart stev...@suddenlink.net To: cookinginthedark@acbradio.org Sent: Thursday, November 24, 2011 10:46 AM Subject: Re: [CnD] ot happy thanks giving happy thanksgiving to everyone on the list. you all are doing a good job. I am proud of this list, and AMERICA. GOD BLESS EVERYONE. Steve Stewart CnD moderator -Original Message- From: Vicki Sent: Thursday, November 24, 2011 9:48 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] ot happy thanks giving Adding my wishes as well for a happy Thanksgiving. Now to get busy on food. (smile) - Original Message - From: Anna Globe To: cookinginthedark@acbradio.org Sent: Thursday, November 24, 2011 7:40 AM Subject: [CnD] ot happy thanks giving Hello there, I hope every one has a happy thanks giving. Please join us at the angelsongs. angelsongs-subscr...@yahoogroups.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 STEVE STEWART ATTHEMARKET OWNER CnD MODERATOR E-MAIL; stev...@suddenlink.net ___ 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] Ot Happy Thanksgiving Day
Hi Tom, Welcome to the cooking in the dark list!!! Happy Thanksgiving to you. You will find just about any recipe you could think of on this list, and, if someone don't have it, someone will help to find it for you. Great bunch of people here and willing to help with any advice on cooking, and etc. you may have. Ask you never know, how many others may have the answer. grin. My name is Katie and I am from Oklahoma. Common sense is not so common - Original Message - From: Tom Dickhoner tdickho...@fuse.net To: cookinginthedark@acbradio.org Sent: Thursday, November 24, 2011 1:16 PM Subject: [CnD] Ot Happy Thanksgiving Day I am new on the list and new to really getting down to cooking. I hope everyone has a great Thanksgiving. Tom Dickhoner ___ 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] Casserole/Pan Substitution Chart
I had this in my, how to, folder and thought it may be helpful for some that may need a pan a certain size and don't have one. Here is some sizes of other pans, that you can use instead that will work. Casserole/Pan Substitution Chart Casserole Size Baking-Pan Substitute 1 1/2 quarts 9 x 5 x 3-inch loaf pan 2 quarts 8-inch square cake pan 2 1/2 quarts 9-inch square cake pan 3 quarts 13 x 9 x 2-inch cake pan 4 quarts 14 x 10 x 2-inch cake pan. Katie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] 6 minute Microwave Fudge
6-minute microwave fudge. 2 12-ounce packages of chocolate chips or your choice of chips 1 can Eagle Brand milk 1 seven ounce jar of marshmallow cream. 2 teaspoons of vanilla chopped nuts are optional. Put chips, marshmallow cream, and condensed milk in a bowl together and stir it around well. Microwave on HIGH for 3 minutes. Remove, add two teaspoons of vanilla and, if desired, chopped nuts, stirring very well. Return to microwave for three more minutes on HIGH. While it's being heated, butter bottom and sides of a 9 by 13 inched pan,very well. When the microwaving has finished, pour the microwave fudge evenly into it. For thicker fudge, use a 9 by 9 inched pan. Put pan in refrigerator for several hours or over night then take out and cut in squares. Enjoy! Blessings, Katie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Ritz Mock Apple Pie TASTE LIKE THE REAL THING
This really does taste like the real thing. I have made it for a bunch of young soldiers in Germany that my ex husband invited over for dinner on holidays and they gobbled it up and wanted seconds of the APPLE PIE smile I have had the recipes for many years my Mother use to make it once in awhile when we were down on things to make desserts with. She used plain saltine crackers though and that is what I used too. Katie Frogs have it easy, they can eat what bugs them... - Original Message - From: Sugar sugarsy...@sbcglobal.net To: Cooking In The Dark cookinginthedark@acbradio.org Sent: Friday, November 11, 2011 1:31 PM Subject: [CnD] Ritz Mock Apple Pie TASTE LIKE THE REAL THING Ritz Mock Apple Pie TASTE LIKE THE REAL THING Ritz cracker dessert recipes that you do not need expensive ingredients to make a delicious dessert. Ritz cracker recipes with pantry staples are great to make anytime. Recipes for Ritz cracker pies are incredibly easy to make. Give it a shot. Ingredients 1 unbaked pie shell, 9-inch 1 1/2 cups sugar 2 teaspoons cream of tartar 2 cups water 20 Ritz crackers Instructions 1.Bring water, sugar and tartar to a boil and add crackers. Do not stir, just push down and boil for approximately 2 minutes, until they look like apples. 2.Put into unbaked shell. Dot with butter and sprinkle with cinnamon. Put in a few stripes of pastry on top, but do not cover completely. 3.Bake at 375 degrees F for 25 minutes. I love them that love me; and those that seek me early shall find me Proverbs 8:17. ~Sugar ___ 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] Halloween dishes Halloween Recipes Moderator approved
Amanda, some of these have been on the list and a few haven't their are allot of them that I put in my folder all one right after another. Hope this helps in finding something you may not have. Katie Fun Halloween Recipes Here is some recipes if you have children, or grandchildren that may like to have these made for them. Or for school Halloween parties. Some of these were on the list already, and some from other sources. Katie Fun Halloween recipes Bloodshot Eyeballs Recipe Keep your eyes peeled for fun with these deviled eggs full of flavor and crowd appeal. They make the perfect appetizer for a kids' party. Serve within two hours of making for the best 'vein' effect, advises Bernice Janowski of Stevens Point, Wisconsin. 12 Servings Prep: 40 min. + standing Ingredients 6 eggs 3 cups hot water 2 tablespoons red food coloring 1 tablespoon white vinegar 1/3 cup mayonnaise 1/4 cup chopped green onions 2 tablespoons minced fresh cilantro 2 teaspoons Dijon mustard 12 sliced ripe olives 1 teaspoon ketchup Directions Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and bring to a boil over high heat. Remove from the heat; cover and let stand for 15 minutes. Place in ice water until completely cooled. Gently crack eggs (do not peel). In a large bowl, combine 3 cups hot water, food coloring and vinegar. Add eggs. (If eggs are not completely covered by colored water, add more hot water.) Let stand for 30 minutes. Remove eggs with a slotted spoon; peel. Cut eggs in half widthwise. Place yolks in a small bowl; set whites aside. Mash yolks with a fork; stir in the mayonnaise, onions, cilantro and mustard. To level egg white halves, cut a small slice from the bottom of each; place on a serving platter. Pipe or stuff yolk mixture into center of whites. Place an olive slice on each; fill olives with ketchup. Refrigerate until serving. This recipe is best eaten the day it is prepared. Yield: 1 dozen. Nutrition Facts: 1 eyeball equals 83 calories, 7 g fat (1 g saturated fat), 108 mg. Enjoy. 2.Spooky Witches Fingers I add green food coloring to this when mixing the wet ingredients...witches are green right? Spooky Witches Fingers 1 cup butter, softened 1 cup confectioners' sugar 1 egg 1 teaspoon almond extract 1 teaspoon vanilla extract 2 2/3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 3/4 cup whole almonds 1 (.75 ounce) tube red decorating gel 1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes. 2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets. 3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets. 4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes. 5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie. Brains on the Half Skull 2 medium potatoes 8 ounces thin spaghetti 14 ounces spaghetti sauce Heat the oven to 400 degrees F. Wash the potatoes and cut them in half crosswise. Place the potatoes cut side up on a baking pan and bake for 40 minutes. While the potatoes bake, prepare the spaghetti in a medium-size pot according to the directions on the package. Carefully drain the cooked spaghetti in a colander over the sink. A few minutes before the potatoes are ready, begin to heat the spaghetti sauce (blood) in a small pot. Remove the potatoes from the oven. Scoop out the insides of the potatoes. You won't need the insides for this recipe, the empty shells will serve as the skulls. When the sauce begins to boil, remove it from the heat and combine it with the cooked spaghetti to make brains. Put a scoop of bloody brains into each skull. Serves 4. Jack-O-Lantern Burgers cute for the kids to see there burgers looking like this before eating them. grin. 1 envelope onion soup mix 1/4 cup ketchup 2 tablespoons brown sugar 2 teaspoons prepared horseradish 2 teaspoons chili powder 2 1/2 pounds ground beef 10 slices process American cheese 10 hamburger buns, split DIRECTIONS 1. In
Re: [CnD] wondered if anyone has cooked with coconut oil before
Hi Malaina, Welcome to the list!! My name is Katie and I live in Oklahoma. I have never used coconut oil, but, I find it interesting that you have used it on popcorn and it taste like movie butter popcorn. Where are you from? I need to look up more information and recipes on using coconut oil. Do you have some to share? I think you will enjoy the list, people on here are all very helpful when someone has questions. Plus, you get some really good recipes! So enjoy! Blessings, Katie Frogs have it easy, they can eat what bugs them... - Original Message - From: Malaina VanderWal mintjulepprinc...@iserv.net To: Cooking In The Dark cookinginthedark@acbradio.org Sent: Saturday, October 22, 2011 1:49 AM Subject: [CnD] wondered if anyone has cooked with coconut oil before Hi my name is Malaina. I just joined the list about a week ago and I have been going back and listening to episodes of Cooking in the Dark. I was just interested if anyone has cooked with coconut oil in place of other oils such as vegetable or olive. I have read a lot on coconut oil but I haven't cooked really with it. I have used it in place of butter on english muffins with a peanut butter. It is really good that way. I have also used it on my popcorn in place of butter. When I don't burn the popcorn it tastes like what you get at the movies. Malaina ___ 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 Meat loaves
Had this in my recipe folder and, it sounds like a neat idea to share. These are good when it is just one person and you don't want to eat allot, but, hungry for maybe just one or two. smile. Get how many you want out of the freezer and you have your dinner. Mini Meat Loaves Preparation Time: 10 minutes Cook Time: 30 minutes Servings: 6 Ingredients 1 lb ground beef or turkey 2 eggs, beaten 1 onion, chopped finely 1 3/4 cups fresh breadcrumbs 2 TBS fresh parsley, finely chopped 1/2 cup spaghetti sauce 1/2 cup mozzarella cheese, shredded salt and pepper to taste Directions Preheat oven to 350° F. Combine meat, eggs, onion, crumbs, parsley, salt and pepper in a bowl, mixing well. Spoon equally into 6 full-sized muffin cups. To each mini-loaf with a bit of tomato sauce and a sprinkle of cheese. Fill any empty cups with water to prevent the pan from warping. Bake for 25-30 minutes, or until meat is done. Make a double batch and freeze for later! Enjoy. Katie A gentle word of compliment falls lightly, but it carries great weight. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Dead Man Meat Loaf Recipe
Hi Tom, There are hundreds of meat loaf recipes out there. You could use the same one I sent and just place it in the pan and not shape it into the form of a person. The shaping it that way was just for a Halloween dinner or for kids to think of being funny. Smile. I make them using crushed up crackers, or crushed Nacho chips, Italian bread crumbs, stuffing mix, or what ever I happen to pick. haha. Using eggs, seasons, depending on what flavor I am wanting the meatloaf to be, Mexican, or what ever. You can drain some corn and put a little in it or peas, if you like too. I sometime put some Ketchup on the top of it after it is shaped and in the pan, or place some brown sugar, mixed up with a little bbq sauce over the top of it. You can just do so much with meatloaf's. I usually never use a recipe just my imagination. grin. Following is one I just pulled out of my recipe folder. Meatloaf with Fried Onions and Ranch Seasoning COOK TIME 1 hour 6 Servings 1 1/2 pounds ground beef 2 eggs, beaten 1/4 cup ketchup 3/4 cup herb-seasoned dry bread stuffing mix 1/2 (1 ounce) package dry Ranch-style dressing mix 1 (6 ounce) can French-fried onions Preheat oven to 350 degrees F. In a large bowl, combine meat, eggs, ketchup, stuffing mix, ranch dressing mix and fried onions. Shape into loaf and fit into 9 x 5 inch loaf pan. Bake, covered loosely with foil, at 350 degrees F for 50 to 60 minutes, or until meat is thoroughly cooked. Katie A gentle word of compliment falls lightly, but it carries great weight. - Original Message - From: Tom Dickhoner tdickho...@fuse.net To: cookinginthedark@acbradio.org Sent: Friday, October 07, 2011 12:10 PM Subject: [CnD] Dead Man Meat Loaf Recipe Katie, you sent a recipe Called Dead Man Meat Loaf. I was wondering if you had a recipe in which I could make a meatloaf without forming the legs and parts of a person? Thanks in Advance, Tom Dickhoner E-mail tdickho...@fuse.net ___ 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] Halloween ideas
Debra, glad you enjoyed it. Here are a few more idea that you may like to read about or try. Goes along with the Dead man's meatloaf recipe below. Katie - Original Message - From: Debbra Piening debbra.pien...@att.net To: cookinginthedark@acbradio.org Sent: Wednesday, October 05, 2011 4:55 PM Subject: Re: [CnD] Halloween ideas Thanks, Katie, I don't have kids to share this with, but I love this idea, just the same! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Katie Chandler Sent: Tuesday, October 04, 2011 2:10 PM To: cnd Subject: [CnD] Halloween ideas October is here and Halloween is coming soon. If you have kids or grand kids, they may get a kick out of this meat loaf. Dead Man's Meatloaf 1 1/2 pounds ground beef 1 egg, beaten 1 cup bread crumbs 1 tablespoon ketchup 1 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 1/4 cup minced onions 1 (26 ounce) jar spaghetti sauce Olives, corn kernels and pimentos (garnish) Heat oven to 350 degrees F. Using clean hands, mix together all ingredients, except for the spaghetti sauce and garnishes, in a large bowl. To form the corpse: In an ungreased baking pan, sculpt the meat mixture into a body. (Generally, bodies have a single head, torso, 2 legs and 2 arms, but yours can have as many or as few as you like.) Using olives for eyes, corn for teeth and pimentos for a tongue, decorate your loaf. Feel free to try other vegetables, too. Pour spaghetti sauce around the corpse and bake for about 1 hour and 15 minutes. Right before serving, stick a dagger (butter knife) into the heart of the corpse. You can use your favorite meatloaf recipe but the sauce around it really does finish the dead man's look off. My grand boys loved it. This is one of those things that if it looks weird it just adds to the halloween theme! ___ 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] Halloween ideas
October is here and Halloween is coming soon. If you have kids or grand kids, they may get a kick out of this meat loaf. Dead Man's Meatloaf 1 1/2 pounds ground beef 1 egg, beaten 1 cup bread crumbs 1 tablespoon ketchup 1 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 1/4 cup minced onions 1 (26 ounce) jar spaghetti sauce Olives, corn kernels and pimentos (garnish) Heat oven to 350 degrees F. Using clean hands, mix together all ingredients, except for the spaghetti sauce and garnishes, in a large bowl. To form the corpse: In an ungreased baking pan, sculpt the meat mixture into a body. (Generally, bodies have a single head, torso, 2 legs and 2 arms, but yours can have as many or as few as you like.) Using olives for eyes, corn for teeth and pimentos for a tongue, decorate your loaf. Feel free to try other vegetables, too. Pour spaghetti sauce around the corpse and bake for about 1 hour and 15 minutes. Right before serving, stick a dagger (butter knife) into the heart of the corpse. You can use your favorite meatloaf recipe but the sauce around it really does finish the dead man's look off. My grand boys loved it. This is one of those things that if it looks weird it just adds to the halloween theme! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
