Re: [CnD] VALENTINE SALAD

[Lisa Belville via Cookinginthedark]

Hi, Sugar.  A couple of questions about this recipe:


1.  By large package of Cool Whip, do you mean a 16 oz. tub?


2. What type of shredded cheese would work with this?  I'm thinking a 
nice sharp cheddar, but not sure.  The wrong kind would make it very 
unappetizing, IMO.



Lisa



On 1/16/2021 12:32 PM, Sugar via Cookinginthedark wrote:

VALENTINE SALAD

1 can cherry pie filling

1 can crushed pineapple

1 lg. pkg. Cool Whip

1 pkg. shredded cheese

1/2 pkg. marshmallows

1 c. pecans

1 can sweetened condensed milk

  


Mix all ingredients and let set overnight.

  

  

  


"If we could look into each other's hearts and understand the unique challenges each 
of us faces, I think we would treat each other much more gently, with more love, 
patience, tolerance, and care."

-Marvin J. Ashton



I appreciate the second chance of life at:

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

-Sugar, ❤

  


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Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com

[Lisa Belville via Cookinginthedark]

Oh yes, having to eat all of that home made cream of asparagus all by 
myself would be torture for me, too.  I love asparagus.



On 1/11/2021 2:04 PM, meward1954--- via Cookinginthedark wrote:

These look very nice indeed for substituting.  That first one looks good enough 
to just eat, but my husband doesn't like cream of soup by itself.  I made some 
cream of asparagus once that was really good, and I had to eat it all by 
myself.  Hard job, but somebody had to do it.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Lisa Belville via Cookinginthedark
Sent: Monday, January 11, 2021 12:21 PM
To: Cooking in the Dark 
Cc: Lisa Belville 
Subject: Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com

I know for sure Campbell's sells a 49% lower sodium variety of Cream of chicken 
and cream of mushroom, but it's still pretty high in salt.  I have some DIY 
recipes for condensed soup I can post.


Lisa



On 1/11/2021 11:29 AM, meward1954--- via Cookinginthedark wrote:

Do these soups have low sodium versions? If so, just  how low are we
talking? If it says something like reduced sodium, the sodium content
can still be very high. I have not been careful enough with my intake of sodium.


I wish that there were healthier convenience foods, but it is
difficult to make something convenient, tasty, and still healthy.

-Original Message-
From: Cookinginthedark  On
Behalf Of Regina Marie via Cookinginthedark
Sent: Monday, January 11, 2021 11:18 AM
To: 'Cooking in the Dark' 
Cc: Regina Marie 
Subject: Re: [CnD] Easy Crock Pot Smothered Chicken Recipe |
CDKitchen.com

Hello. I was thinking of tryi8ng it with a different soup because I am
allergic to dairy and can't use the French onion in a can. I was going
to use cream of celery and add the onion soup mix. I was also going to
make sure to use low sodium version of the canned soups to cut down on the salt.


With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind Find
me
at: https://facebook.com/reginamarie Follow me on:
https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark  On
Behalf Of
kimsansong--- via Cookinginthedark
Sent: Sunday, January 10, 2021 11:09 PM
To: 'Cooking in the Dark' 
Cc: kimsans...@icloud.com
Subject: Re: [CnD] Easy Crock Pot Smothered Chicken Recipe |
CDKitchen.com

I don't have that last soup, so can I use onion soup mix?

Kimsan Song
kimsans...@icloud.com
   If you are into HipHop or R, I invite you to subscribe to my
youtube artist channel at
https://www.youtube.com/channel/UCFzrNcgBfHguK-LnnJMMylA
Also, you may follow me on twitter:
https://twitter.com/kims4ns0ng

-Original Message-
From: Cookinginthedark  On
Behalf Of Marilyn Pennington via Cookinginthedark
Sent: Wednesday, January 6, 2021 7:45 AM
To: arletteskitchenofblessingspa...@groups.io
Cc: m51penning...@gmail.com; 'Cooking in the Dark'

Subject: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com

Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com

   


A delicious gravy is the result when chicken is cooked with cream of
mushroom soup, cream of chicken soup, and a can of French onion soup.

Serves four.

ready in:  over 5 hours.

   


ingredients

4 boneless chicken breast halves
1 can (10.75 ounce size) cream of mushroom soup
1 can (10.75 ounce size) cream of chicken soup
1 can (10.75 ounce size) French onion soup



directions

Place the chicken in the bottom of the crock pot.

In a bowl, mix together the three soups. Pour over the chicken.

Cover the crock pot and cook on low heat for 5 hours or until the
chicken is cooked through. Serve the chicken with the sauce over rice or pasta.

   


crock pot notes

Crock pots/slow cookers all heat differently. There is no standard
among manufacturers. Cooking times are suggested guidelines based on our 
testing.
Please adjust cooking times and temps to work with your brand and
model of slow cooker.

   


nutrition

239 calories, 8 grams fat, 11 grams carbohydrates, 31 grams protein
per serving. This recipe is low in carbs.  Enjoy.

   


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[CnD] Two Homemade Cream Soup recipes

[Lisa Belville via Cookinginthedark]

Hi, all.


Here are two recipes for making your own cream soup base.  The first is 
for a basic Cream of chicken soup and the second is for a basic cream 
soup with variations.



Here's the first one:

DIY Cream of Chicken Soup is so easy to prepare and made with good for 
you ingredients. Only four ingredients needed!


Course Sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time15 minutes
Servings1cup
Author Stephanie Ertel
Ingredients
3 tablespoons butter
3 tablespoons white flour (can use other types)
1/2 cup chicken stock
1/2 cup milk
dash Salt and pepper
Instructions
Melt the butter in a small saucepan over medium heat then add the flour.
Cook, stirring rapidly, until the mixture is thick.
Add the chicken stock and whisk until smooth, then add the milk. Bring 
to a simmer and cook, stirring, until thickened.

Remove from the heat and add salt and pepper to taste.
This will keep for a couple days in the fridge, but it's best to use it 
the day you make it.

Makes a little over a cup,equivalent to one can of soup.

Here's the second one.


Homemade replacement for any Condensed Cream of Soup recipes.
Makes the equivalent of one (10.75 oz) can. Servings: 1 can. 
Calories: 367 kcal

From the Kitchen of: Lauren Allen
1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
? black pepper
¼ tsp onion powder
¼ tsp garlic powder
? tsp dried parsley
In a small saucepan whisk together milk and cornstarch. Add butter, 
bouillon, salt, pepper, onion powder, garlic powder and parsley.
Bring to a boil, stirring frequently. Once boiling, simmer for 30 more 
seconds to thicken.

Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.
* For Condensed Cream of Mushroom Soup
Stir in one (4 oz) can of mushroom pieces to the finished recipe.
* For Condensed Cream of Chicken Soup
Use recipe as is. Optional*, stir in 1/4 cup cooked, diced chicken 
pieces to the finished recipe.


For Condensed Cream of Celery Soup
Stir in 1/2 cup sautéd, chopped celery to the finished recipe.


Lisa

lisa...@frontier.com



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Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com

[Lisa Belville via Cookinginthedark]

I know for sure Campbell's sells a 49% lower sodium variety of Cream of 
chicken and cream of mushroom, but it's still pretty high in salt.  I 
have some DIY recipes for condensed soup I can post.



Lisa



On 1/11/2021 11:29 AM, meward1954--- via Cookinginthedark wrote:

Do these soups have low sodium versions? If so, just  how low are we
talking? If it says something like reduced sodium, the sodium content can
still be very high. I have not been careful enough with my intake of sodium.


I wish that there were healthier convenience foods, but it is difficult to
make something convenient, tasty, and still healthy.

-Original Message-
From: Cookinginthedark  On Behalf Of
Regina Marie via Cookinginthedark
Sent: Monday, January 11, 2021 11:18 AM
To: 'Cooking in the Dark' 
Cc: Regina Marie 
Subject: Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com

Hello. I was thinking of tryi8ng it with a different soup because I am
allergic to dairy and can't use the French onion in a can. I was going to
use cream of celery and add the onion soup mix. I was also going to make
sure to use low sodium version of the canned soups to cut down on the salt.


With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind Find me
at: https://facebook.com/reginamarie Follow me on:
https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark  On Behalf Of
kimsansong--- via Cookinginthedark
Sent: Sunday, January 10, 2021 11:09 PM
To: 'Cooking in the Dark' 
Cc: kimsans...@icloud.com
Subject: Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com

I don't have that last soup, so can I use onion soup mix?

Kimsan Song
kimsans...@icloud.com
  If you are into HipHop or R, I invite you to subscribe to my youtube
artist channel at https://www.youtube.com/channel/UCFzrNcgBfHguK-LnnJMMylA
Also, you may follow me on twitter:
https://twitter.com/kims4ns0ng

-Original Message-
From: Cookinginthedark  On Behalf Of
Marilyn Pennington via Cookinginthedark
Sent: Wednesday, January 6, 2021 7:45 AM
To: arletteskitchenofblessingspa...@groups.io
Cc: m51penning...@gmail.com; 'Cooking in the Dark'

Subject: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com

Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com

  


A delicious gravy is the result when chicken is cooked with cream of
mushroom soup, cream of chicken soup, and a can of French onion soup.

Serves four.

ready in:  over 5 hours.

  


ingredients

4 boneless chicken breast halves
1 can (10.75 ounce size) cream of mushroom soup
1 can (10.75 ounce size) cream of chicken soup
1 can (10.75 ounce size) French onion soup



directions

Place the chicken in the bottom of the crock pot.

In a bowl, mix together the three soups. Pour over the chicken.

Cover the crock pot and cook on low heat for 5 hours or until the chicken is
cooked through. Serve the chicken with the sauce over rice or pasta.

  


crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among
manufacturers. Cooking times are suggested guidelines based on our testing.
Please adjust cooking times and temps to work with your brand and model of
slow cooker.

  


nutrition

239 calories, 8 grams fat, 11 grams carbohydrates, 31 grams protein per
serving. This recipe is low in carbs.  Enjoy.

  


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Re: [CnD] Cutting a cantaloupe

[Lisa Belville via Cookinginthedark]

Linda, I haven't heard the END show, but that has been my experience 
cutting whole cantaloupes.



Cut them in half, then cut the halves in half so you wind up with four 
separate pieces.  You can even cut them into smaller pieces if you want 
before you take off the rind and scoop out the seeds.



Smaller pieces make it easier to remove the rind and seeds that way, at 
least it is for someone with smaller hands like I have.



Lisa




On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote:


Hi Everyone:


A couple of weeks ago, on a cooking in the dark show, Dale was talking 
about cutting melons, and also about different mixes. He briefly 
mentioned the melons, and then went back to the mixes.


His method sounded so much easier and convenient. Can someone go over 
that again? Cut it lengthwise; turn and cut again? Does this make 
sense hopefully? Thanks.


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Re: [CnD] measuring spoons question

[Lisa Belville via Cookinginthedark]

If it's the Pour-fect kind the largest spoon is two table spoons.



Hi All,

  


I have a set of braille measuring spoons that I got from bmm.  I would like
to know what is the largest spoon size on the ring?  Thanks for any help.

  


Regards, Gary KN4OX

Sendto: gmtra...@comcast.net

  


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Re: [CnD] Milk Or Water

[Lisa Belville via Cookinginthedark]

Okay, we really need to prepare two orders of scrambled eggs, one with 
water, and one with milk.  this is for blind culinary science.  LOL



Lisa


On 8/12/2020 8:22 PM, Jan via Cookinginthedark wrote:

I think the milk gives eggs more flavor, especially in scrambled eggs than
water does.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lisa Belville via Cookinginthedark
Sent: Wednesday, August 12, 2020 9:17 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: Re: [CnD] Milk Or Water

That is interesting.  I haven't noticed a taste difference between milk and
water, but the eggs do seem fluffier.



On 8/12/2020 8:00 PM, Jan via Cookinginthedark wrote:

Interesting. I use milk in the microwave too. I think it tastes better

than

using water. I tend to use milk in scrambled eggs and water in omelets. I
don't know exactly why.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lisa Belville via Cookinginthedark
Sent: Wednesday, August 12, 2020 2:31 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: [CnD] for Ron, Scrambling Eggs In The Microwave

Hi, Ron.


I do scrambled eggs and omelets in the microwave all of the time.


You've actually got a good start because a scrambled egg is just an egg
cracked and beaten with a fork.  So, you would just poke the yoke a few
times as you usually do, then use a quick back and forth motion to whisk

the

yoke and white around in the mug until the yoke and white are thoroughly
combined.  Then add a teaspoon or so of water to the mix and give it a
gentle stir. I don't know why, but eggs in the microwave taste better with
water.  Someone told me that a long time ago and I didn't believe it, I

was

always a milk person, but for the microwave, it seems to work better than
milk and makes the eggs fluffier..


I have my favorite egg cooker. . . A silicone omelet maker I got at Target
last year.  It's designed to be used either opened or closed, and it does

a

great job with just scrambled eggs or omelets.


It's a single piece of silicone that folds in half.  To start you crack

eggs

and whisk them as if making scrambled eggs and pour them into the maker

when

it's unfolded and laid out flat.  Cook for about a minute or a minute and

20

seconds, depending on the number of eggs and the wattage of your

microwave.

Then remove the maker from the microwave and add your omelet ingredients,
bacon, cheese, sausage, veggies. . Whatever you want.  Then carefully fold
the silicone in half.  There are raised pieces at one end that line up

with

wholes in the other side of the maker, so it fits perfectly and isn't hard
to line up.


Pop it back in the microwave and cook for another 45 seconds to a minute.


If you just want to scramble a few eggs, you can just pull the maker out
after a minute or so and stir things gently with a fork, then pop it back

in

for thirty seconds or so. This would also be when you could add cheese if
you like scrambled eggs with cheese.


The downside to this omelet maker is that it's small, only three or so

eggs

will work well.  The first time I made a three egg omelet I put in a bunch
of cheese and bacon and it was a bit runny.  I cooked it for a few seconds
longer, and it was cooked all right, but there was some egg juice in the
microwave.  The finished omelet was good, though.


I believe the Blind Mice Mall sells a silicone omelet maker.  If not,
they're about $10 or so at Wall Mart, Target, even Amazon.


You could also try silicone muffin pans, even the larger sized muffin
pans would work.  Silicone is nonstick and very easy to clean.  If you
clean it right and take care of it it will last and not take on smells
of cooked items.


Hope this helps some.


Lisa


On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote:

Here's my recipe for homemade egg muffins.
1. I take a coffee mug per egg.
That keeps the mess down and easy to clean up.
We all need to remember rehab 101, you make the mess, you clean it up.
SMILES.
Make sure you spray a little cooking spray in the mugs first.
Then crack your egg into each mug.
2. With a fork, stir up your egg and make sure you poke the egg
mixture with the fork so that the egg doesn't explode in the microwave
oven.
3. I always cover my egg cups with the microwave cover to also keep
the mess down.
The best tip I can share with you to make fried eggs in the microwave
is to have the microwave on half power for two minutes.
Each microwave is slightly different.
But for a reference, my Panasonic microwave oven has 1,400 watts of
power.
So, at half power, that would be 700 watts.
But I might play with that even more, even though I have a perfect
power setting for fried eggs only.
Would love advice on doing eggs sunny side up/over easy to sop up the
yoke with my toast and or biscuits.
And also would love some advice on doing scrambled eggs as well.
But place your

Re: [CnD] Milk Or Water

[Lisa Belville via Cookinginthedark]

That is interesting.  I haven't noticed a taste difference between milk 
and water, but the eggs do seem fluffier.




On 8/12/2020 8:00 PM, Jan via Cookinginthedark wrote:

Interesting. I use milk in the microwave too. I think it tastes better than
using water. I tend to use milk in scrambled eggs and water in omelets. I
don't know exactly why.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lisa Belville via Cookinginthedark
Sent: Wednesday, August 12, 2020 2:31 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: [CnD] for Ron, Scrambling Eggs In The Microwave

Hi, Ron.


I do scrambled eggs and omelets in the microwave all of the time.


You've actually got a good start because a scrambled egg is just an egg
cracked and beaten with a fork.  So, you would just poke the yoke a few
times as you usually do, then use a quick back and forth motion to whisk the
yoke and white around in the mug until the yoke and white are thoroughly
combined.  Then add a teaspoon or so of water to the mix and give it a
gentle stir. I don't know why, but eggs in the microwave taste better with
water.  Someone told me that a long time ago and I didn't believe it, I was
always a milk person, but for the microwave, it seems to work better than
milk and makes the eggs fluffier..


I have my favorite egg cooker. . . A silicone omelet maker I got at Target
last year.  It's designed to be used either opened or closed, and it does a
great job with just scrambled eggs or omelets.


It's a single piece of silicone that folds in half.  To start you crack eggs
and whisk them as if making scrambled eggs and pour them into the maker when
it's unfolded and laid out flat.  Cook for about a minute or a minute and 20
seconds, depending on the number of eggs and the wattage of your microwave.
Then remove the maker from the microwave and add your omelet ingredients,
bacon, cheese, sausage, veggies. . Whatever you want.  Then carefully fold
the silicone in half.  There are raised pieces at one end that line up with
wholes in the other side of the maker, so it fits perfectly and isn't hard
to line up.


Pop it back in the microwave and cook for another 45 seconds to a minute.


If you just want to scramble a few eggs, you can just pull the maker out
after a minute or so and stir things gently with a fork, then pop it back in
for thirty seconds or so. This would also be when you could add cheese if
you like scrambled eggs with cheese.


The downside to this omelet maker is that it's small, only three or so eggs
will work well.  The first time I made a three egg omelet I put in a bunch
of cheese and bacon and it was a bit runny.  I cooked it for a few seconds
longer, and it was cooked all right, but there was some egg juice in the
microwave.  The finished omelet was good, though.


I believe the Blind Mice Mall sells a silicone omelet maker.  If not,
they're about $10 or so at Wall Mart, Target, even Amazon.


You could also try silicone muffin pans, even the larger sized muffin
pans would work.  Silicone is nonstick and very easy to clean.  If you
clean it right and take care of it it will last and not take on smells
of cooked items.


Hope this helps some.


Lisa


On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote:

Here's my recipe for homemade egg muffins.
1. I take a coffee mug per egg.
That keeps the mess down and easy to clean up.
We all need to remember rehab 101, you make the mess, you clean it up.
SMILES.
Make sure you spray a little cooking spray in the mugs first.
Then crack your egg into each mug.
2. With a fork, stir up your egg and make sure you poke the egg
mixture with the fork so that the egg doesn't explode in the microwave
oven.
3. I always cover my egg cups with the microwave cover to also keep
the mess down.
The best tip I can share with you to make fried eggs in the microwave
is to have the microwave on half power for two minutes.
Each microwave is slightly different.
But for a reference, my Panasonic microwave oven has 1,400 watts of
power.
So, at half power, that would be 700 watts.
But I might play with that even more, even though I have a perfect
power setting for fried eggs only.
Would love advice on doing eggs sunny side up/over easy to sop up the
yoke with my toast and or biscuits.
And also would love some advice on doing scrambled eggs as well.
But place your eggs in the microwave oven for two minutes on half power.
Place what you would want on your sandwich in a toaster oven, if you
have one.
I love my talking toaster oven.
But I know not everyone can afford this oven.
I usually have a sausage patty on my sandwich.
I place the patty in the toaster oven for ten minutes at 350 on the
bake feature.
I also throw in a frozen hash brown in with my sausage patty and let
both cook for ten minutes at 350.
I then build my breakfast sandwich and might throw in a slice of
cheese while building the sandwich.
I take a English muffin out for my

Re: [CnD] for Ron, Scrambling Eggs In The Microwave

[Lisa Belville via Cookinginthedark]

Yes, a wider area makes it easier to be sure I have incorporated the 
yokes and whites.



On 8/12/2020 8:01 PM, Jan via Cookinginthedark wrote:

I use a bowl rather than a mug. I feel that it gives me more room to
maneuver when I'm beating the eggs than a mug does.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lisa Belville via Cookinginthedark
Sent: Wednesday, August 12, 2020 2:31 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: [CnD] for Ron, Scrambling Eggs In The Microwave

Hi, Ron.


I do scrambled eggs and omelets in the microwave all of the time.


You've actually got a good start because a scrambled egg is just an egg
cracked and beaten with a fork.  So, you would just poke the yoke a few
times as you usually do, then use a quick back and forth motion to whisk the
yoke and white around in the mug until the yoke and white are thoroughly
combined.  Then add a teaspoon or so of water to the mix and give it a
gentle stir. I don't know why, but eggs in the microwave taste better with
water.  Someone told me that a long time ago and I didn't believe it, I was
always a milk person, but for the microwave, it seems to work better than
milk and makes the eggs fluffier..


I have my favorite egg cooker. . . A silicone omelet maker I got at Target
last year.  It's designed to be used either opened or closed, and it does a
great job with just scrambled eggs or omelets.


It's a single piece of silicone that folds in half.  To start you crack eggs
and whisk them as if making scrambled eggs and pour them into the maker when
it's unfolded and laid out flat.  Cook for about a minute or a minute and 20
seconds, depending on the number of eggs and the wattage of your microwave.
Then remove the maker from the microwave and add your omelet ingredients,
bacon, cheese, sausage, veggies. . Whatever you want.  Then carefully fold
the silicone in half.  There are raised pieces at one end that line up with
wholes in the other side of the maker, so it fits perfectly and isn't hard
to line up.


Pop it back in the microwave and cook for another 45 seconds to a minute.


If you just want to scramble a few eggs, you can just pull the maker out
after a minute or so and stir things gently with a fork, then pop it back in
for thirty seconds or so. This would also be when you could add cheese if
you like scrambled eggs with cheese.


The downside to this omelet maker is that it's small, only three or so eggs
will work well.  The first time I made a three egg omelet I put in a bunch
of cheese and bacon and it was a bit runny.  I cooked it for a few seconds
longer, and it was cooked all right, but there was some egg juice in the
microwave.  The finished omelet was good, though.


I believe the Blind Mice Mall sells a silicone omelet maker.  If not,
they're about $10 or so at Wall Mart, Target, even Amazon.


You could also try silicone muffin pans, even the larger sized muffin
pans would work.  Silicone is nonstick and very easy to clean.  If you
clean it right and take care of it it will last and not take on smells
of cooked items.


Hope this helps some.


Lisa


On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote:

Here's my recipe for homemade egg muffins.
1. I take a coffee mug per egg.
That keeps the mess down and easy to clean up.
We all need to remember rehab 101, you make the mess, you clean it up.
SMILES.
Make sure you spray a little cooking spray in the mugs first.
Then crack your egg into each mug.
2. With a fork, stir up your egg and make sure you poke the egg
mixture with the fork so that the egg doesn't explode in the microwave
oven.
3. I always cover my egg cups with the microwave cover to also keep
the mess down.
The best tip I can share with you to make fried eggs in the microwave
is to have the microwave on half power for two minutes.
Each microwave is slightly different.
But for a reference, my Panasonic microwave oven has 1,400 watts of
power.
So, at half power, that would be 700 watts.
But I might play with that even more, even though I have a perfect
power setting for fried eggs only.
Would love advice on doing eggs sunny side up/over easy to sop up the
yoke with my toast and or biscuits.
And also would love some advice on doing scrambled eggs as well.
But place your eggs in the microwave oven for two minutes on half power.
Place what you would want on your sandwich in a toaster oven, if you
have one.
I love my talking toaster oven.
But I know not everyone can afford this oven.
I usually have a sausage patty on my sandwich.
I place the patty in the toaster oven for ten minutes at 350 on the
bake feature.
I also throw in a frozen hash brown in with my sausage patty and let
both cook for ten minutes at 350.
I then build my breakfast sandwich and might throw in a slice of
cheese while building the sandwich.
I take a English muffin out for my bread.
I build the sandwich and then place it back into the toaster oven and
switch

[CnD] for Ron, Scrambling Eggs In The Microwave

[Lisa Belville via Cookinginthedark]

Hi, Ron.


I do scrambled eggs and omelets in the microwave all of the time.


You've actually got a good start because a scrambled egg is just an egg 
cracked and beaten with a fork.  So, you would just poke the yoke a few 
times as you usually do, then use a quick back and forth motion to whisk 
the yoke and white around in the mug until the yoke and white are 
thoroughly combined.  Then add a teaspoon or so of water to the mix and 
give it a gentle stir. I don't know why, but eggs in the microwave taste 
better with water.  Someone told me that a long time ago and I didn't 
believe it, I was always a milk person, but for the microwave, it seems 
to work better than milk and makes the eggs fluffier..



I have my favorite egg cooker. . . A silicone omelet maker I got at 
Target last year.  It's designed to be used either opened or closed, and 
it does a great job with just scrambled eggs or omelets.



It's a single piece of silicone that folds in half.  To start you crack 
eggs and whisk them as if making scrambled eggs and pour them into the 
maker when it's unfolded and laid out flat.  Cook for about a minute or 
a minute and 20 seconds, depending on the number of eggs and the wattage 
of your microwave.  Then remove the maker from the microwave and add 
your omelet ingredients, bacon, cheese, sausage, veggies. . Whatever you 
want.  Then carefully fold the silicone in half.  There are raised 
pieces at one end that line up with wholes in the other side of the 
maker, so it fits perfectly and isn't hard to line up.



Pop it back in the microwave and cook for another 45 seconds to a minute.


If you just want to scramble a few eggs, you can just pull the maker out 
after a minute or so and stir things gently with a fork, then pop it 
back in for thirty seconds or so. This would also be when you could add 
cheese if you like scrambled eggs with cheese.



The downside to this omelet maker is that it's small, only three or so 
eggs will work well.  The first time I made a three egg omelet I put in 
a bunch of cheese and bacon and it was a bit runny.  I cooked it for a 
few seconds longer, and it was cooked all right, but there was some egg 
juice in the microwave.  The finished omelet was good, though.



I believe the Blind Mice Mall sells a silicone omelet maker.  If not, 
they're about $10 or so at Wall Mart, Target, even Amazon.



You could also try silicone muffin pans, even the larger sized muffin 
pans would work.  Silicone is nonstick and very easy to clean.  If you 
clean it right and take care of it it will last and not take on smells 
of cooked items.



Hope this helps some.


Lisa


On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote:

Here's my recipe for homemade egg muffins.
1. I take a coffee mug per egg.
That keeps the mess down and easy to clean up.
We all need to remember rehab 101, you make the mess, you clean it up. 
SMILES.

Make sure you spray a little cooking spray in the mugs first.
Then crack your egg into each mug.
2. With a fork, stir up your egg and make sure you poke the egg 
mixture with the fork so that the egg doesn't explode in the microwave 
oven.
3. I always cover my egg cups with the microwave cover to also keep 
the mess down.
The best tip I can share with you to make fried eggs in the microwave 
is to have the microwave on half power for two minutes.

Each microwave is slightly different.
But for a reference, my Panasonic microwave oven has 1,400 watts of 
power.

So, at half power, that would be 700 watts.
But I might play with that even more, even though I have a perfect 
power setting for fried eggs only.
Would love advice on doing eggs sunny side up/over easy to sop up the 
yoke with my toast and or biscuits.

And also would love some advice on doing scrambled eggs as well.
But place your eggs in the microwave oven for two minutes on half power.
Place what you would want on your sandwich in a toaster oven, if you 
have one.

I love my talking toaster oven.
But I know not everyone can afford this oven.
I usually have a sausage patty on my sandwich.
I place the patty in the toaster oven for ten minutes at 350 on the 
bake feature.
I also throw in a frozen hash brown in with my sausage patty and let 
both cook for ten minutes at 350.
I then build my breakfast sandwich and might throw in a slice of 
cheese while building the sandwich.

I take a English muffin out for my bread.
I build the sandwich and then place it back into the toaster oven and 
switch from bake to toast and with the hash brown patty still in the 
oven, I cook everything on the toast feature for five minutes.

That gives this breakfast a total cooking time of fifteen minutes.
Fast and hot.
With a tall ice cold glass of chocolate milk in the morning.
That is my breakfast. SMILES.
Now my question is this.
Has anyone had good luck at doing eggs sunny side up/over easy in the 
microwave and or doing omelets or scrambled eggs in the microwave?
The only style of eggs I have down is fried 

Re: [CnD] EGG MUFFINS – LOW CARB

[Lisa Belville via Cookinginthedark]

Interesting.  These are like mini oven omelets then?  Or else I'm 
missing something about the dough.



On 8/11/2020 10:06 AM, Sugar Lopez via Cookinginthedark wrote:

EGG MUFFINS – LOW CARB

Sometimes you want a hearty breakfast that you can eat on the go or throw in 
your bag to take to school or work. Usually the most portable of breakfast 
ideas are carb and sugar loaded. These tasty breakfast egg muffins are a great 
alternative and can be made in advance! You decide what meat, cheese and 
vegetables you want to put it in making the combination possibilities endless. 
And since you make a bunch in advance you have ready to go breakfast options 
all week.

I love these. They are filling and so much healthier than your muffins, bagels, 
donuts, and whatever else you grab with your morning coffee.

  


Use as much as you like or feel you can have…

  


Spring onion as required

Chopped tomatoes as required

Onion as required

Cheese as required

Green chillies

Fresh coriander

You can add chicken or other lean meats, spinach, ricotta cheese, bell peppers, 
and lots more as per your taste.

Eggs 6 beaten with 2 tbsp milk, black pepper to taste

  


-Preheat oven at 200C

Sugar’s note: I preheat my oven at 350 degrees

  


-Grease your muffin tin

-Add vegetables of your choice along with cheese (if you choose), pour beaten 
egg mixture on it.

-Place muffin pan on the center rack of a preheated oven and bake for 20-25 
minutes or until muffins are light brown, puffy, and the eggs are set.

-Let muffins cool for a few minutes before removing from the muffin pan or 
cups. Loosen gently with knife if they seem to be sticking. Eat immediately or 
let cool completely and store in plastic bag in refrigerator or freezer. The 
Egg Muffins can be reheated in the microwave.

  

  


"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

  


 I appreciate your friendship/support at:

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

-Sugar 

  


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Re: [CnD] LEAN AND LUSCIOUS CHOCOLATE TOFU CHEESE PIE

[Lisa Belville via Cookinginthedark]

Hi, Marilyn.


I think some of the directions are missing here.  I'm assuming you mix 
all ingredients together once the tofu has drained?



Lisa


On 8/11/2020 4:53 AM, Marilyn Pennington via Cookinginthedark wrote:

LEAN AND LUSCIOUS CHOCOLATE TOFU CHEESE PIE

  


Graham crust
1 1/2 envelopes unflavored gelatin
1 1/2 c. water
9 oz. tofu, sliced
15 tsp. sugar or sweetener equivalent
1 tbsp. vanilla (butter) flavoring
3/4 tsp. chocolate extract
1 c. nonfat dry milk
3/4 c. part-skim Ricotta cheese
2 tbsp. unsweetened cocoa
3/4 tsp. almond extract

Prepare graham crust and cool completely. Sprinkle gelatin over water and
soften. Heat on low until completely dissolved. Stir frequently. Drain tofu
on paper towels.  Enjoy.

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Re: [CnD] Dill Vinaigrette

[Lisa Belville via Cookinginthedark]

Thank you.  That's good to know.  Now I need to go back through my 
recipes and proof them.  This is what I get for not using punctuation 
when copying and pasting.



Lisa


On 8/10/2020 4:30 PM, Immigrant via Cookinginthedark wrote:

Question mark usually means that a fraction is represented by a special 
character instead of being written as a number, and screen reader often do not 
recognize those characters and render them as question marks. If 1/2, 1/3, 1/4, 
etc. is written as a special character, they often turn up as question marks in 
a text.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Pamela Fairchild via Cookinginthedark
Sent: Monday, August 10, 2020 4:56 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Dill Vinaigrette

Lisa, the last 5 ingredients have question marks  for the amounts. Did you mean 
1 teaspoon each? If so, I question that amount of pepper. It seems like too 
much. Or did those question marks mean for us to adjust the amounts of those 
ingredients to our liking? In which case I would still be at a loss to know how 
much to add.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark
Sent: Monday, August 10, 2020 4:04 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: [CnD] Dill Vinaigrette

Okay, this is the recipe I am making without the ground mustard. I have Dijon 
and basic yellow.  I'll probably go with the Dijon and just adjust spices to 
compensate for the extra liquid. Unfortunately, I got the answers from you guys 
and my sister just as the Instacart shopper started shopping.  At least I know 
for next time.


Oh, and my sister says she uses ground or dry mustard all of the time. Who knew?  



Dill Vinaigrette

Prep:
15 mins
Total:
15 mins
Servings: 2

Ingredients


¼ cup vegetable oil
2 tablespoons red wine vinegar
1?½ teaspoons white sugar
½ teaspoon dried dill weed
? teaspoon salt
? teaspoon onion powder
? teaspoon garlic powder
? teaspoon dry mustard
? teaspoon ground black pepper

Directions

Step 1
In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, 
garlic powder, dry mustard and pepper. Blend until smooth, cover and 
refrigerate until chilled.

Lisa


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[CnD] Dill Vinaigrette

[Lisa Belville via Cookinginthedark]

Okay, this is the recipe I am making without the ground mustard. I have 
Dijon and basic yellow.  I'll probably go with the Dijon and just adjust 
spices to compensate for the extra liquid. Unfortunately, I got the 
answers from you guys and my sister just as the Instacart shopper 
started shopping.  At least I know for next time.



Oh, and my sister says she uses ground or dry mustard all of the time.  
Who knew?  



Dill Vinaigrette

Prep:
15 mins
Total:
15 mins
Servings: 2

Ingredients


¼ cup vegetable oil
2 tablespoons red wine vinegar
1?½ teaspoons white sugar
½ teaspoon dried dill weed
? teaspoon salt
? teaspoon onion powder
? teaspoon garlic powder
? teaspoon dry mustard
? teaspoon ground black pepper

Directions

Step 1
In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion 
powder, garlic powder, dry mustard and pepper. Blend until smooth, cover 
and refrigerate until chilled.


Lisa


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Re: [CnD] Question About Types Of Mustard

[Lisa Belville via Cookinginthedark]

Hi,Marie.



I'm in the same boat most of the time.  I wanted to get all of the 
ingredients because these are fresh, home grown cucumbers and I didn't 
want them to go bad before I had a chance to use them.



I use the Amazon pantry, and most of the time their spices are cheaper 
and in smaller quantities that work for someone who lives alone and is 
on a budget.



I also couldn't tell if the 4 oz. ground mustard was a powder or a 
liquid.  Sometimes Instacart flakes out and that little piece of info is 
missing.



On 8/10/2020 9:03 AM, Marie Rudys via Cookinginthedark wrote:

OK, I get it, Lisa.  When you don't have sighted help around all the time,
I just went ahead and bought the more expensive item.  A 4-ounce tin of dry
mustard will last a long time, after all, you don't use more than a
teaspoon or so in a recipe.

$1.45; I will have to ask my new assistant if she can find a cheaper dry
mustard elsewhere.  Right now, though, Amazon is just about the best I can
do for some of my stuff.

Marie



On Mon, Aug 10, 2020 at 6:29 AM Lisa Belville via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:


Marie.


Yes, I get that, but the only kind my store carries is by Coleman and
it's about seven bucks for a 4 oz. container.?? The store's brand of
ground mustard is much smaller, but only around $1.25.


I'm guessing that the more expensive dry mustard is a courser grind than
ground mustard.?? I've used ground mustard before, and it's a very fine
powder.


I usually try to stick to a recipe the first time I make it, but
honestly, I probably won't use dry mustard in another recipe for quite a
while, so I cant' really justify spending that much for something I'll
only use once.



On 8/10/2020 8:14 AM, Marie Rudys via Cookinginthedark wrote:

Dry mustard is not the same as Dijon mustard.  Dry mustard, the one I got
from Amazon, comes in a square metal container.  I cannot remember the
brand off the top of my head.  Some of my recipes call for dry mustard,

and

because a previous home worker did not know what it is, I had to shop for
it on Amazon to get exactly what I wanted.

I don't think you can substitute Dijon (wet mustard) for dry.  There is a
difference, but I don't know how to explain it.  Sorry.

Marie


On Mon, Aug 10, 2020 at 4:59 AM Lisa Belville via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:


Hi, all.


I'm making a dill vinaigrette that calls for dry mustard.


I've heard of ground mustard, and I have Dijon mustard.  The one dry
mustard I've found at my local grocery store is in a 4 oz. jar.  I
thought ground mustard was the same thing as dry, but apparently not.


Is there a huge difference?  could I just use ground mustard instead?
It's cheaper by several dollars.


TIA for the help.


Lisa


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Re: [CnD] 5 Ground Mustard Substitutes

[Lisa Belville via Cookinginthedark]

Helen, thanks for this.?? I feel better about subbing yellow or Dijon 
mustard now.



I bet the ground mustard manufacturers wouldn't like how this article 
ended.?? 



Lisa


On 8/10/2020 8:59 AM, Helen Whitehead via Cookinginthedark wrote:

5 Ground Mustard Substitutes
>From The Spruce Eats

  Written by
Erin Huffstetler
  Updated 07/09/20
illustration showing substitutes for ground mustard
The Spruce / Alison Czinkota
  In This Article

Prepared Mustard
Mustard Seed
Other Substitutes
Need It?
If you need
ground??mustard
  for a recipe and there's none in your spice rack, there are several things
that you can use instead. What you choose will depend on the dish and what
you have available.
Prepared Mustard
That bottle of regular prepared mustard in your??refrigerator door is the
best substitute for dry mustard in almost every recipe. It works perfectly
as
a substitute in wet recipes like marinades, sauces, and stews. Most
mustards, particularly the classic yellow, are milder than ground mustard,
so a little
adjustment is needed to achieve the intended flavor.
Replace each teaspoon of ground??mustard called for with one??tablespoon of
prepared mustard. Then, omit one teaspoon of liquid from your recipe to
compensate
for the extra liquid in the substitute.
Yellow mustard is your best bet, though most recipes will turn out just fine
with other common mustards like dijon or spicy brown. If you have a really
wild mustard???whole grain tarragon??with shallots, for example???be sure to
consider how the flavor will work with the other ingredients in the recipe.
Before
using, make sure your mustard is still
fresh.
Mustard Seed
If you have a bottle of mustard seed in your pantry???you know, from that one
recipe you made last year???simply grind up some of the seeds to make your own
mustard. A coffee/spice grinder will do the job. This is an especially good
option if you are making a dry recipe like a spice rub.
Yellow mustard seeds
  are the mildest, and they're the ones to use if you have them. Brown
mustard seeds are a bit spicier in flavor, and black mustard seeds are the
spiciest
by far. You'll definitely want to use less in your recipe if you need to use
brown or black mustard seeds.
  Other Substitutes
If you don't have any prepared mustard or mustard seeds on hand, you can
also use:
list of 3 items
Turmeric: Replace it measure for measure.
Turmeric
  will give you the same yellow color and some of the same flavor notes
without the punch of mustard. And you don't have to worry about it throwing
your
recipe off with added spiciness since turmeric is milder than mustard.
Wasabi powder: It's spicier than mustard, so start with half as much and
give the recipe a taste before adding more. If you're trying to work around
a
mustard allergy, be sure to check the label before using wasabi???it sometimes
contains dry mustard.
Horseradish powder: Horseradish is also spicier than mustard, so add half as
much and do a taste test to see if you want more.

These substitutes may not be right for every recipe, so be sure to consider
if they'll be compatible with the other ingredients in your recipe before
you
proceed. Sometimes the best thing to do when you're out of an ingredient is
to simply leave it out???especially if only a small amount is called for. If
your recipes includes lots of other spices and flavorings, you might not
even notice the dry mustard is missing.
  Do You Need to Buy Ground Mustard?
Recipes that call for ground mustard tend to be few and far between. The
prepared mustard substitute will probably do just fine in 75% of the recipes
that
you come across.??Unless you have a specific need for ground mustard and will
use it on a regular basis, you may be wasting money by buying it.??To put it
into perspective, let's do a price comparison:
list of 2 items
A 12-ounce bottle of yellow mustard can cost as little as $2. That means
each tablespoon costs around $.08.
A small, .85-ounce jar of ground mustard costs around $2.50 to $3. Each jar
yields about 12 teaspoons, which means each teaspoon costs about $.20.

If you use a tablespoon of yellow mustard in place of each teaspoon of dry
mustard called for in your recipes, that's a possible 16-cent savings each
time
you make the swap. Add in the fact that you'll have one less spice bottle
taking space in your pantry, and you may not want to fool with ground
mustard
at all. 

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Re: [CnD] Question About Types Of Mustard

[Lisa Belville via Cookinginthedark]

Marie.


Yes, I get that, but the only kind my store carries is by Coleman and 
it's about seven bucks for a 4 oz. container.?? The store's brand of 
ground mustard is much smaller, but only around $1.25.



I'm guessing that the more expensive dry mustard is a courser grind than 
ground mustard.?? I've used ground mustard before, and it's a very fine 
powder.



I usually try to stick to a recipe the first time I make it, but 
honestly, I probably won't use dry mustard in another recipe for quite a 
while, so I cant' really justify spending that much for something I'll 
only use once.




On 8/10/2020 8:14 AM, Marie Rudys via Cookinginthedark wrote:

Dry mustard is not the same as Dijon mustard.  Dry mustard, the one I got
from Amazon, comes in a square metal container.  I cannot remember the
brand off the top of my head.  Some of my recipes call for dry mustard, and
because a previous home worker did not know what it is, I had to shop for
it on Amazon to get exactly what I wanted.

I don't think you can substitute Dijon (wet mustard) for dry.  There is a
difference, but I don't know how to explain it.  Sorry.

Marie


On Mon, Aug 10, 2020 at 4:59 AM Lisa Belville via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:


Hi, all.


I'm making a dill vinaigrette that calls for dry mustard.


I've heard of ground mustard, and I have Dijon mustard.  The one dry
mustard I've found at my local grocery store is in a 4 oz. jar.  I
thought ground mustard was the same thing as dry, but apparently not.


Is there a huge difference?  could I just use ground mustard instead?
It's cheaper by several dollars.


TIA for the help.


Lisa


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Re: [CnD] Breaking an egg

[Lisa Belville via Cookinginthedark]

Yes, this is true.?? It's like any other cooking skill, it just takes 
practice.


And, if your hands are clean, there's nothing wrong with reaching into 
your cup or bowl to feel if there are any egg shells.?? You can gently 
remove them and no one is the wiser.



Once you've cracked a few eggs, you'll get familiar with how the yoke 
feels when it's sliding out of the shell so you'll have a good idea of 
how many, if any shells at all got into your egg yokes.



Lisa


On 8/10/2020 7:37 AM, diane.fann7--- via Cookinginthedark wrote:

Hi, Kevin,

If you are going to learn to cook, and you certainly can, you are going to
make lots of messes right along with all the rest of us.

You need a sharp, quick tap on the edge of a bowl or cup. Only way to know
exactly how much of a tap is by cracking some eggs. A lot of cooking is
getting a feel for what is called for.

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Kevin Minor via Cookinginthedark
Sent: Sunday, August 9, 2020 11:16 PM
To: cookinginthedark@acbradio.org
Cc: Kevin Minor 
Subject: Re: [CnD] Breaking an egg

Hi.

Thanks for the wonderful instructions. I was squeezing the egg when I pulled
it apart, so that explains what happened.

I do have a question. Just how hard do I hit the egg against something? I'm
afraid I'll be too hard, and causing a mess. I think I'm a little timid,
though.

Kevin

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Sunday, August 9, 2020 10:58 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Breaking an egg

Using a mug is a good idea.  That way, you have an edge that is sharp enough
to break the shell which is right next to the place you want the egg to go.


Hold the egg in your palm with the top of your hand facing up and your thumb
on the bottom of the egg facing but not touching your index and/or pointer
finger.  Leave some space between your thumb tip and fingertips, and this is
where the egg will hit the side of the mug.  In other words, you will strike
the bottom of the egg on the cup with your hand above the egg and your thumb
and fingers supporting it from the bottom.  You will not be squeezing the
egg, just holding it in place and giving it a good whack.  Your nondominant
hand will guide you, locating the mug, making sure that the egg strikes the
rim, helping you get the egg into the mug, etc.

Now let's do it.  To break the shell, strike the bottom of the egg that is
between your thumb tip and fingertips on the rim of the mug.  Then, make
sure that the broken part of the egg is above the inside of the mug.  Now
pull the two broken halves of the egg shell apart from the bottom.  You can
do this with one hand or both,.  You should be able to put the two pieces of
the shell one inside the other with the bowl-shaped part facing down so that
no egg gets all over the place on the way to the garbage.  Keep your hand
underneath it just in case.  Also, at first, after you have broken the egg,
you might very gently look in the bowl and make sure that there are no
pieces of egg shell in the egg.  Nobody wants to eat them, but no matter how
many eggs you have cracked in a lifetime, you will sometimes get a little
piece of shell in the egg.

I know you can do this.  Maybe practice with boiled eggs.  You might be able
to figure out where the problem is if you do that, even though they
definitely feel different when you crack them.  But I would be afraid that
using a knife would make a mess.  It is important to remember that you will
not be squeezing the egg.  It sounds like that could have ben the problem.

I hope this helps.  I spent some time trying to figure out exactly how I
break an egg before writing this.



-Original Message-
From: Cookinginthedark  On Behalf Of
Richard Kuzma via Cookinginthedark
Sent: Sunday, August 9, 2020 9:19 PM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma 
Subject: Re: [CnD] How do you crack an egg and get it out of the shell
without squashing it?

What I usually do is crack it on the side of a coffee mug lightly and then
pull the two halves apart.
Usually works out well  for me.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Kevin Minor via Cookinginthedark
Sent: Sunday, August 9, 2020 10:06 PM
To: cookinginthedark@acbradio.org
Cc: Kevin Minor 
Subject: [CnD] How do you crack an egg and get it out of the shell without
squashing it?

Hi.

I have many recipes that require eggs in them. I'd love to try them, but
there's a problem. I can't get the egg out of the shell without making a
mess. My girlfriend showed me how to crack the shell with a knife, and I
think I have that working. However, the problem occurs when I try to pull
the shell apart where I cracked it. Any ideas that would help me out? I'd
love to surprise my GF with a prepared meal when she comes over.

Have a blessed day and don't work too hard.
Kevin, 

Re: [CnD] Question About Types Of Mustard

[Lisa Belville via Cookinginthedark]

Hi, Charis.  thanks for that.


I believe I'll just stick to the Dijon mustard I have and hope it turns 
out.



Lisa


On 8/10/2020 7:08 AM, Charis Austin via Cookinginthedark wrote:

Lisa:

This is the information I found when I did a Google search. This would probably 
depend on how spicy you want what you are making.

The terms dry mustard, ground mustard, mustard flour, ground mustard seed and 
dry mustard powder all refer to the same thing. They refer to the ground seeds 
of any one of several species of mustard plant.

Mustard powder has a hot flavor of varying strengths and is a versatile spice 
used in many meat, fish, chicken and vegetable dishes. The various types of 
mustard come from the different kinds of mustard plant.

White or yellow mustard seeds are relatively large and the mildest in flavor. 
These are used in typical ballpark, yellow mustards.
Brown or Asian mustard seeds are smaller and sharper in flavor; they are used 
in pickling and in producing European and Chinese mustards.
Black mustard seeds are small and the most pungent of the three; they are not 
often seen since they are hard to grow and have been largely replaced in the 
market with the brown variety.
Mustard seeds may also be blended together. English mustards, for example, 
typically use a combination of white and brown mustard seeds. The leaves of the 
mustard plant are called mustard greens and are used in some recipes.

Mustard seeds may be stored for up to a year in a cool, dry place. Ground 
mustard or powdered mustard can be stored for up to six months.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Lisa Belville via Cookinginthedark
Sent: Monday, August 10, 2020 7:59 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: [CnD] Question About Types Of Mustard

Hi, all.


I'm making a dill vinaigrette that calls for dry mustard.


I've heard of ground mustard, and I have Dijon mustard.  The one dry
mustard I've found at my local grocery store is in a 4 oz. jar.  I
thought ground mustard was the same thing as dry, but apparently not.


Is there a huge difference?  could I just use ground mustard instead?
It's cheaper by several dollars.


TIA for the help.


Lisa


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[CnD] Question About Types Of Mustard

[Lisa Belville via Cookinginthedark]

Hi, all.


I'm making a dill vinaigrette that calls for dry mustard.


I've heard of ground mustard, and I have Dijon mustard.  The one dry 
mustard I've found at my local grocery store is in a 4 oz. jar.  I 
thought ground mustard was the same thing as dry, but apparently not.



Is there a huge difference?  could I just use ground mustard instead?  
It's cheaper by several dollars.



TIA for the help.


Lisa


___
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Cookinginthedark@acbradio.org
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Re: [CnD] Butter

[Lisa Belville via Cookinginthedark]

I only get that if a recipe calls for it.  I've tried it with things 
other than baked goods and I just can't stand it.



On 8/5/2020 3:15 PM, Immigrant via Cookinginthedark wrote:

I only buy unsalted butter. I never liked salted butter.

-Original Message-
From: Cookinginthedark  On Behalf Of
Lisa Belville via Cookinginthedark
Sent: Wednesday, August 5, 2020 11:38 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: Re: [CnD] Grits was Re: Microwave tuna casserole

No.?? Real butter works for just about everything.?? What's really good is
sweet cream butter.?? Land O'Lakes sells it, but some local stores have
their own brand. It's a bit sweeter and creamier than real salted butter and
totally worth the expense.


Lisa


On 8/5/2020 10:22 AM, meward1954--- via Cookinginthedark wrote:

If you think about it, eating sweetened grits is no different from
making sweet cornbread.  For me, what matters is the butter.  And no
nasty margarine either.  I did a little dance when they came out with
the idea that margarine was bad for us after all.  Poetic justice.

-Original Message-
From: Cookinginthedark  On
Behalf Of Lisa Belville via Cookinginthedark
Sent: Wednesday, August 5, 2020 10:18 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: Re: [CnD] Grits was Re: Microwave tuna casserole

I honestly didn't know any better and now I can't stop. 


On 8/5/2020 10:15 AM, meward1954--- via Cookinginthedark wrote:

Grits are versatile. One of the most perfect foods.  You can sweeten
them like oatmeal if you want to.  As long as you don't make me eat
them that way LOL!

-Original Message-
From: Cookinginthedark  On
Behalf Of Lisa Belville via Cookinginthedark
Sent: Wednesday, August 5, 2020 10:12 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: [CnD] Grits was Re: Microwave tuna casserole

Oh you guys, I'm such a transgressive grits eater.?? I like mine
sweet like oatmeal.?? I add butter and sweetener and sometimes even
some cinnamon.?? I didn't realize until a few years ago that I was
eating them the quote wrong way quote.?? I didn't grow up in the deep
south, but my parents are from Southern Ohio and I'm from Southern IL
and I lived in Florida for a bit, so I'm not sure how I got started
eating them that way.?? It tastes really good, though.?? LOL


Lisa



On 8/5/2020 9:39 AM, meward1954--- via Cookinginthedark wrote:

Love those grits!

I make garlic cheese grits. Which is exactly what it sounds like, ad
the

garlic powder early but the butter and cheese when the grits are done.
I will also copy out a lovely grits casserole recipe if anybody is

interested.

I stole it from an NFB cookbook.  Never tried doing it in the
microwave, so I can't say anything about that.

-Original Message-
From: Cookinginthedark  On
Behalf Of Janet Brown via Cookinginthedark
Sent: Wednesday, August 5, 2020 9:36 AM
To: cookinginthedark@acbradio.org
Cc: Janet Brown 
Subject: Re: [CnD] Microwave tuna casserole

Hi.

I too love grits. I make them on the stove but you can make them in
the

microwave. I put one half cup of grits in a pan and add two cups of
water. I also add salt and pepper plus a generous amount of butter. I
stir all of this around until the grits absorb the water and the
sound you hear from the cooking changes.

But, I have also bought instant grits followed the directions and
cooked

them in the microwave about thirty seconds or until the texture is right.

Of course you can make those grits patties probably by adding an
egg,

green onions or however you make them. I have never done it and can
only suspect you add more butter and bake them in a greased pan or
dish for a while until they are done. I used to fry up corn meal mush

which is similar.

I don't know if this helps but I agree that grits are essencial to
happiness. We mix them with scrambled eggs and find true food perfection.

Good luck and have fun

Sent from my iPhone


On Aug 4, 2020, at 7:53 PM, Ron Kolesar via Cookinginthedark

 wrote:

???Here's from one grits lover to another.
In short, how do you do it?
I haven't had grits in a long time.
I also love fried grit patties.
They're like grit hash browns.
If your tips and tricks for making grits aren't to tricky and can
be done

in the toaster oven and or the microwave oven?

Please share.
Ron KR3DOG

-Original Message- From: Evelyn via Cookinginthedark
Sent: Saturday, August 1, 2020 23:42
To: cookinginthedark@acbradio.org
Cc: Evelyn
Subject: Re: [CnD] Microwave tuna casserole

I'm the same way.  I'm glad this topic came up because while I make
grits

for our breakfast fairly often I haven't had polenta in ages so I'll
need to correct that very soon.  Since we're talking about corn. I
have to say the corn on the cob has been exceptionally yummy this summer.

I love the stuff!

-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, August 01, 2020 7:46 PM
To: cookinginthedark

Re: [CnD] Grits was Re: Microwave tuna casserole

[Lisa Belville via Cookinginthedark]

Oh yes, lots of butter.  Now I'll have to try fruit.  that's brilliant.


On 8/5/2020 1:20 PM, Pamela Fairchild via Cookinginthedark wrote:

I like mine like you, Lisa, but I enjoy them with butter too. Same with
rice. I am more than hopeless because I like them both ways, and sometimes
even with butter and a little sugar, and even with fresh fruit cut up in
them, like peaches or strawberries, or blueberries in the summer.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark
Sent: Wednesday, August 5, 2020 11:12 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: [CnD] Grits was Re: Microwave tuna casserole

Oh you guys, I'm such a transgressive grits eater.?? I like mine sweet like
oatmeal.?? I add butter and sweetener and sometimes even some cinnamon.?? I
didn't realize until a few years ago that I was eating them the quote wrong
way quote.?? I didn't grow up in the deep south, but my parents are from
Southern Ohio and I'm from Southern IL and I lived in Florida for a bit, so
I'm not sure how I got started eating them that way.?? It tastes really
good, though.?? LOL


Lisa



On 8/5/2020 9:39 AM, meward1954--- via Cookinginthedark wrote:

Love those grits!

I make garlic cheese grits. Which is exactly what it sounds like, ad the

garlic powder early but the butter and cheese when the grits are done.  I
will also copy out a lovely grits casserole recipe if anybody is interested.
I stole it from an NFB cookbook.  Never tried doing it in the microwave, so
I can't say anything about that.



-Original Message-
From: Cookinginthedark  On
Behalf Of Janet Brown via Cookinginthedark
Sent: Wednesday, August 5, 2020 9:36 AM
To: cookinginthedark@acbradio.org
Cc: Janet Brown 
Subject: Re: [CnD] Microwave tuna casserole

Hi.

I too love grits. I make them on the stove but you can make them in the

microwave. I put one half cup of grits in a pan and add two cups of water. I
also add salt and pepper plus a generous amount of butter. I stir all of
this around until the grits absorb the water and the sound you hear from the
cooking changes.

But, I have also bought instant grits followed the directions and cooked

them in the microwave about thirty seconds or until the texture is right.

Of course you can make those grits patties probably by adding an egg,

green onions or however you make them. I have never done it and can only
suspect you add more butter and bake them in a greased pan or dish for a
while until they are done. I used to fry up corn meal mush which is similar.
I don't know if this helps but I agree that grits are essencial to
happiness. We mix them with scrambled eggs and find true food perfection.

Good luck and have fun

Sent from my iPhone


On Aug 4, 2020, at 7:53 PM, Ron Kolesar via Cookinginthedark

 wrote:

???Here's from one grits lover to another.
In short, how do you do it?
I haven't had grits in a long time.
I also love fried grit patties.
They're like grit hash browns.
If your tips and tricks for making grits aren't to tricky and can be done

in the toaster oven and or the microwave oven?

Please share.
Ron KR3DOG

-Original Message- From: Evelyn via Cookinginthedark
Sent: Saturday, August 1, 2020 23:42
To: cookinginthedark@acbradio.org
Cc: Evelyn
Subject: Re: [CnD] Microwave tuna casserole

I'm the same way.  I'm glad this topic came up because while I make grits

for our breakfast fairly often I haven't had polenta in ages so I'll need to
correct that very soon.  Since we're talking about corn. I have to say the
corn on the cob has been exceptionally yummy this summer.  I love the stuff!



-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, August 01, 2020 7:46 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

Oh, I love everything with corn; tortillas, pollenta etc.

One of my dreams/fantasies is to have a little angel on my shoulder
so we could just go aisle by aisle in the grocery store, and the
little angel would tell me everything that is there. (smile)


On 8/1/2020 6:25 PM, diane.fann7--- via Cookinginthedark wrote:
Hi,

No interest in polenta, otherwise known in the South as cornmeal mush.

(smile) I am really interested in the pasta. Happy to know gemelli is
included. I'll be looking for them. Thanks.

Diane

-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 8:45 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

Hi Dianne:


So, I gave you a little misinformation. The pollenta we bought isn't

microwavable, however, there are three types of pasta you can microwave.

Rotini, elb ow mac, and/r gemmelly. Gimelly is like a twisty pasta. You

only microwave them for one minute. Hope this helps.

Sorry for the misinformation.


On 8/1/2020 4:57 PM, diane.fann7--- via

Re: [CnD] Grits was Re: Microwave tuna casserole

[Lisa Belville via Cookinginthedark]

No.?? Real butter works for just about everything.?? What's really good is 
sweet cream butter.?? Land O'Lakes sells it, but some local stores have 
their own brand. It's a bit sweeter and creamier than real salted butter 
and totally worth the expense.



Lisa


On 8/5/2020 10:22 AM, meward1954--- via Cookinginthedark wrote:

If you think about it, eating sweetened grits is no different from making
sweet cornbread.  For me, what matters is the butter.  And no nasty
margarine either.  I did a little dance when they came out with the idea
that margarine was bad for us after all.  Poetic justice.

-Original Message-
From: Cookinginthedark  On Behalf Of
Lisa Belville via Cookinginthedark
Sent: Wednesday, August 5, 2020 10:18 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: Re: [CnD] Grits was Re: Microwave tuna casserole

I honestly didn't know any better and now I can't stop. 


On 8/5/2020 10:15 AM, meward1954--- via Cookinginthedark wrote:

Grits are versatile. One of the most perfect foods.  You can sweeten
them like oatmeal if you want to.  As long as you don't make me eat
them that way LOL!

-Original Message-
From: Cookinginthedark  On
Behalf Of Lisa Belville via Cookinginthedark
Sent: Wednesday, August 5, 2020 10:12 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: [CnD] Grits was Re: Microwave tuna casserole

Oh you guys, I'm such a transgressive grits eater.?? I like mine sweet
like oatmeal.?? I add butter and sweetener and sometimes even some
cinnamon.?? I didn't realize until a few years ago that I was eating
them the quote wrong way quote.?? I didn't grow up in the deep south,
but my parents are from Southern Ohio and I'm from Southern IL and I
lived in Florida for a bit, so I'm not sure how I got started eating
them that way.?? It tastes really good, though.?? LOL


Lisa



On 8/5/2020 9:39 AM, meward1954--- via Cookinginthedark wrote:

Love those grits!

I make garlic cheese grits. Which is exactly what it sounds like, ad
the

garlic powder early but the butter and cheese when the grits are done.
I will also copy out a lovely grits casserole recipe if anybody is

interested.

I stole it from an NFB cookbook.  Never tried doing it in the
microwave, so I can't say anything about that.


-Original Message-
From: Cookinginthedark  On
Behalf Of Janet Brown via Cookinginthedark
Sent: Wednesday, August 5, 2020 9:36 AM
To: cookinginthedark@acbradio.org
Cc: Janet Brown 
Subject: Re: [CnD] Microwave tuna casserole

Hi.

I too love grits. I make them on the stove but you can make them in
the

microwave. I put one half cup of grits in a pan and add two cups of
water. I also add salt and pepper plus a generous amount of butter. I
stir all of this around until the grits absorb the water and the sound
you hear from the cooking changes.

But, I have also bought instant grits followed the directions and
cooked

them in the microwave about thirty seconds or until the texture is right.

Of course you can make those grits patties probably by adding an egg,

green onions or however you make them. I have never done it and can
only suspect you add more butter and bake them in a greased pan or
dish for a while until they are done. I used to fry up corn meal mush

which is similar.

I don't know if this helps but I agree that grits are essencial to
happiness. We mix them with scrambled eggs and find true food perfection.

Good luck and have fun

Sent from my iPhone


On Aug 4, 2020, at 7:53 PM, Ron Kolesar via Cookinginthedark

 wrote:

???Here's from one grits lover to another.
In short, how do you do it?
I haven't had grits in a long time.
I also love fried grit patties.
They're like grit hash browns.
If your tips and tricks for making grits aren't to tricky and can be
done

in the toaster oven and or the microwave oven?

Please share.
Ron KR3DOG

-Original Message- From: Evelyn via Cookinginthedark
Sent: Saturday, August 1, 2020 23:42
To: cookinginthedark@acbradio.org
Cc: Evelyn
Subject: Re: [CnD] Microwave tuna casserole

I'm the same way.  I'm glad this topic came up because while I make
grits

for our breakfast fairly often I haven't had polenta in ages so I'll
need to correct that very soon.  Since we're talking about corn. I
have to say the corn on the cob has been exceptionally yummy this summer.

I love the stuff!


-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, August 01, 2020 7:46 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

Oh, I love everything with corn; tortillas, pollenta etc.

One of my dreams/fantasies is to have a little angel on my shoulder
so we could just go aisle by aisle in the grocery store, and the
little angel would tell me everything that is there. (smile)


On 8/1/2020 6:25 PM, diane.fann7--- via Cookinginthedark wrote:
Hi,

No interest in polenta, otherwise known in the South as cornmeal mush.

(smile) I am really

Re: [CnD] Grits was Re: Microwave tuna casserole

[Lisa Belville via Cookinginthedark]

I honestly didn't know any better and now I can't stop. 


On 8/5/2020 10:15 AM, meward1954--- via Cookinginthedark wrote:

Grits are versatile. One of the most perfect foods.  You can sweeten them
like oatmeal if you want to.  As long as you don't make me eat them that way
LOL!

-Original Message-
From: Cookinginthedark  On Behalf Of
Lisa Belville via Cookinginthedark
Sent: Wednesday, August 5, 2020 10:12 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: [CnD] Grits was Re: Microwave tuna casserole

Oh you guys, I'm such a transgressive grits eater.?? I like mine sweet like
oatmeal.?? I add butter and sweetener and sometimes even some cinnamon.?? I
didn't realize until a few years ago that I was eating them the quote wrong
way quote.?? I didn't grow up in the deep south, but my parents are from
Southern Ohio and I'm from Southern IL and I lived in Florida for a bit, so
I'm not sure how I got started eating them that way.?? It tastes really
good, though.?? LOL


Lisa



On 8/5/2020 9:39 AM, meward1954--- via Cookinginthedark wrote:

Love those grits!

I make garlic cheese grits. Which is exactly what it sounds like, ad the

garlic powder early but the butter and cheese when the grits are done.  I
will also copy out a lovely grits casserole recipe if anybody is interested.
I stole it from an NFB cookbook.  Never tried doing it in the microwave, so
I can't say anything about that.



-Original Message-
From: Cookinginthedark  On
Behalf Of Janet Brown via Cookinginthedark
Sent: Wednesday, August 5, 2020 9:36 AM
To: cookinginthedark@acbradio.org
Cc: Janet Brown 
Subject: Re: [CnD] Microwave tuna casserole

Hi.

I too love grits. I make them on the stove but you can make them in the

microwave. I put one half cup of grits in a pan and add two cups of water. I
also add salt and pepper plus a generous amount of butter. I stir all of
this around until the grits absorb the water and the sound you hear from the
cooking changes.

But, I have also bought instant grits followed the directions and cooked

them in the microwave about thirty seconds or until the texture is right.

Of course you can make those grits patties probably by adding an egg,

green onions or however you make them. I have never done it and can only
suspect you add more butter and bake them in a greased pan or dish for a
while until they are done. I used to fry up corn meal mush which is similar.
I don't know if this helps but I agree that grits are essencial to
happiness. We mix them with scrambled eggs and find true food perfection.

Good luck and have fun

Sent from my iPhone


On Aug 4, 2020, at 7:53 PM, Ron Kolesar via Cookinginthedark

 wrote:

???Here's from one grits lover to another.
In short, how do you do it?
I haven't had grits in a long time.
I also love fried grit patties.
They're like grit hash browns.
If your tips and tricks for making grits aren't to tricky and can be done

in the toaster oven and or the microwave oven?

Please share.
Ron KR3DOG

-Original Message- From: Evelyn via Cookinginthedark
Sent: Saturday, August 1, 2020 23:42
To: cookinginthedark@acbradio.org
Cc: Evelyn
Subject: Re: [CnD] Microwave tuna casserole

I'm the same way.  I'm glad this topic came up because while I make grits

for our breakfast fairly often I haven't had polenta in ages so I'll need to
correct that very soon.  Since we're talking about corn. I have to say the
corn on the cob has been exceptionally yummy this summer.  I love the stuff!



-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, August 01, 2020 7:46 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

Oh, I love everything with corn; tortillas, pollenta etc.

One of my dreams/fantasies is to have a little angel on my shoulder
so we could just go aisle by aisle in the grocery store, and the
little angel would tell me everything that is there. (smile)


On 8/1/2020 6:25 PM, diane.fann7--- via Cookinginthedark wrote:
Hi,

No interest in polenta, otherwise known in the South as cornmeal mush.

(smile) I am really interested in the pasta. Happy to know gemelli is
included. I'll be looking for them. Thanks.

Diane

-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 8:45 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

Hi Dianne:


So, I gave you a little misinformation. The pollenta we bought isn't

microwavable, however, there are three types of pasta you can microwave.

Rotini, elb ow mac, and/r gemmelly. Gimelly is like a twisty pasta. You

only microwave them for one minute. Hope this helps.

Sorry for the misinformation.


On 8/1/2020 4:57 PM, diane.fann7--- via Cookinginthedark wrote:
Linda,

I have had microwave rice in a pouch. I heard about pasta, but, didn't

know where to look for it. Is all that other stuff you mentioned

Re: [CnD] Cooking pasta in the microwave

[Lisa Belville via Cookinginthedark]

That is definitely a problem.  I got some microwave cookware on Amazon 
that is really shallow, but a large cooking space.  The smallest is 
about a cup and the largest is about four cups.  They feel like plastic 
skillets, only they're designed specifically for the microwave.  I've 
found that things cook faster and there is less of a chance of pasta 
sticking to the bowl or clumping when I use these dishes.  They also 
have lids so leftovers can be stored.



If I use a deeper bowl, I do have to check more often to keep things 
from sticking or lumping together.



Lisa


On 8/4/2020 3:38 PM, Immigrant via Cookinginthedark wrote:

I like to stir pasta every 2 minutes, so that it cooks more evenly and wouldn't 
stick to the bottom of the bowl

-Original Message-
From: Cookinginthedark  On Behalf Of 
Lisa Belville via Cookinginthedark
Sent: Tuesday, August 4, 2020 1:56 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: Re: [CnD] Preferred cooking methods

It's not so much the age, it's the wattage.  Higher wattage ovens cook faster.


I used my old microwave for making both boxed Macaroni and cheese as
well as something like Barilla pasta with no problems.  Just be sure you
have a large enough bowl, not for the pasta, but for the water so it
won't boil over.


Cooking times will vary, but I always check mine and give it a stir
after about four or five minutes.  This is for raw dried pasta and not
for something like Kraft Mac and cheese or those Knorr sides.  Those
require much less cooking time and need to be checked on so they won't
boil over and make a mess on the turntable.


Lisa


On 8/4/2020 10:18 AM, meward1954--- via Cookinginthedark wrote:

My microwave is a bit elderly, so I am not sure that I can do pasta in it.
Do you have to have one from the more recent years?  Mine is at least 15
years old, closer to 20.



-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 10:02 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Preferred cooking methods

I've gotten okay results with cheap macaroni and cheese and the various
pasta sides that Knorr (and before that Lipton) makes. But for some reason I
can't get better grades of unseasoned pasta to work right. And it's so easy
to cook pasta in one of my pasta pots.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jan via Cookinginthedark
Sent: Monday, August 03, 2020 9:28 PM
To: cookinginthedark@acbradio.org
Cc: Jan 
Subject: Re: [CnD] Preferred cooking methods

I've microwaved pasta. I have a microwave pasta cooker. that isn't too bad.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of diane.fann7--- via Cookinginthedark
Sent: Monday, August 03, 2020 5:49 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Preferred cooking methods

Nicole, I am with you on all of this. I will try microwave pasta, but, we'll
see. Don't like minute rice, and rice is easy on the stovetop.

-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 5:25 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Preferred cooking methods

Stove top is simple if you practice. And practice with the stove off at
first. It's all a question of position awareness. Higher rim pots also help
a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in
small batches, of course) then bread and fry. I'll use my wok pan to do
that.
Boiling is useful for pasta. (I don't like microwaved noodles or other pasta
products as much) I could probably think of a couple of other things, though
for vegetables I prefer the steamer. (which is in a medium sized pot on the
stove) If you have a reliable timer steaming is safe, and you can set your
time so the veggies are still crisp.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 4:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12

[CnD] Grits was Re: Microwave tuna casserole

[Lisa Belville via Cookinginthedark]

Oh you guys, I'm such a transgressive grits eater.?? I like mine sweet 
like oatmeal.?? I add butter and sweetener and sometimes even some 
cinnamon.?? I didn't realize until a few years ago that I was eating them 
the quote wrong way quote.?? I didn't grow up in the deep south, but my 
parents are from Southern Ohio and I'm from Southern IL and I lived in 
Florida for a bit, so I'm not sure how I got started eating them that 
way.?? It tastes really good, though.?? LOL



Lisa



On 8/5/2020 9:39 AM, meward1954--- via Cookinginthedark wrote:

Love those grits!

I make garlic cheese grits. Which is exactly what it sounds like, ad the garlic 
powder early but the butter and cheese when the grits are done.  I will also 
copy out a lovely grits casserole recipe if anybody is interested.  I stole it 
from an NFB cookbook.  Never tried doing it in the microwave, so I can't say 
anything about that.



-Original Message-
From: Cookinginthedark  On Behalf Of 
Janet Brown via Cookinginthedark
Sent: Wednesday, August 5, 2020 9:36 AM
To: cookinginthedark@acbradio.org
Cc: Janet Brown 
Subject: Re: [CnD] Microwave tuna casserole

Hi.

I too love grits. I make them on the stove but you can make them in the 
microwave. I put one half cup of grits in a pan and add two cups of water. I 
also add salt and pepper plus a generous amount of butter. I stir all of this 
around until the grits absorb the water and the sound you hear from the cooking 
changes.
But, I have also bought instant grits followed the directions and cooked them 
in the microwave about thirty seconds or until the texture is right.
Of course you can make those grits patties probably by adding an egg, green 
onions or however you make them. I have never done it and can only suspect you 
add more butter and bake them in a greased pan or dish for a while until they 
are done. I used to fry up corn meal mush which is similar. I don't know if 
this helps but I agree that grits are essencial to happiness. We mix them with 
scrambled eggs and find true food perfection.

Good luck and have fun

Sent from my iPhone


On Aug 4, 2020, at 7:53 PM, Ron Kolesar via Cookinginthedark 
 wrote:

???Here's from one grits lover to another.
In short, how do you do it?
I haven't had grits in a long time.
I also love fried grit patties.
They're like grit hash browns.
If your tips and tricks for making grits aren't to tricky and can be done in 
the toaster oven and or the microwave oven?
Please share.
Ron KR3DOG

-Original Message- From: Evelyn via Cookinginthedark
Sent: Saturday, August 1, 2020 23:42
To: cookinginthedark@acbradio.org
Cc: Evelyn
Subject: Re: [CnD] Microwave tuna casserole

I'm the same way.  I'm glad this topic came up because while I make grits for 
our breakfast fairly often I haven't had polenta in ages so I'll need to 
correct that very soon.  Since we're talking about corn. I have to say the corn 
on the cob has been exceptionally yummy this summer.  I love the stuff!



-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, August 01, 2020 7:46 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

Oh, I love everything with corn; tortillas, pollenta etc.

One of my dreams/fantasies is to have a little angel on my shoulder so
we could just go aisle by aisle in the grocery store, and the little
angel would tell me everything that is there. (smile)


On 8/1/2020 6:25 PM, diane.fann7--- via Cookinginthedark wrote:
Hi,

No interest in polenta, otherwise known in the South as cornmeal mush. (smile) 
I am really interested in the pasta. Happy to know gemelli is included. I'll be 
looking for them. Thanks.

Diane

-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 8:45 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

Hi Dianne:


So, I gave you a little misinformation. The pollenta we bought isn't 
microwavable, however, there are three types of pasta you can microwave.
Rotini, elb ow mac, and/r gemmelly. Gimelly is like a twisty pasta. You only 
microwave them for one minute. Hope this helps.

Sorry for the misinformation.


On 8/1/2020 4:57 PM, diane.fann7--- via Cookinginthedark wrote:
Linda,

I have had microwave rice in a pouch. I heard about pasta, but, didn't know 
where to look for it. Is all that other stuff you mentioned in pouches like the 
rice? Thanks.

Diane

-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 7:39 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

There are so many things you can buy now that can be microwaved. You can buy 
quinoa, rigatoni, instant rice, brown and white, basmadi and jasmine and even 
pollenta. Amazing, especially on these hot days when you don't want to heat up 
the house.

Re: [CnD] Matches and irrational fears

[Lisa Belville via Cookinginthedark]

Hi.?? What kind of Instapot do you use??? I'm looking for the one I can 
control with an iPhone app.?? I know they used to make one that was 
Bluetooth and now it's WiFi.?? There are several options and it's really 
confusing when browsing Amazon.



Lisa


On 8/5/2020 9:11 AM, meward1954--- via Cookinginthedark wrote:

I used to have to light my burners with a match back when I lived in
Ecuador.  I had to work with a friend to light them because I was so afraid
of them.  She spent several hours with me getting me over my fear.  I'll
never forget it.

I had to  light the match and then light the stove with the lit match, which
all my sighted friends said was more scary than lighting the match itself.
I had to do this or go hungry.  It was that simple.

But guess what?  Now that I am back in Texas, I am just as much afraid of
lighting matches as I was before.  I am also afraid of my Instant Pot.  Even
though I used a regular pressure cooker in Ecuador almost every day.  In
fact, I may have used the regular pressure cooker two or three times on some
days.  But now, I am terrified of even my very safe Instant Pot.  I guess I
am going to have to make myself use it a few times to get over this.  And I
will have to keep using it.
-Original Message-
From: Cookinginthedark  On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Tuesday, August 4, 2020 10:08 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Preferred cooking methods

I don't use the oven top as well.
With the island that came with the house.
The gas admitter burned out.
So, to use the oven these days you need to strike the stove with a match.
So, that's out for me and the toaster oven and microwave is over used.
SMILES.
Ron

-Original Message-
From: Immigrant via Cookinginthedark
Sent: Monday, August 3, 2020 17:02
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:

As I said, my rice is minute rice, so it is partially cooked. It comes
in 4-ounce cups, and it is meant for microwaving. I don't buy regular
rice because I don't feel the need for a bag of 5 or more pounds of
rice for just me, and all that stovetop cooking for just one person
when I can cook a couple of those cups for a minute and a half and they
are ready. To rinse or not to rinse is not a question as this rice is
prepackaged and I cook it in its cup.

-Original Message-
From: Cookinginthedark  On
Behalf Of Deborah Armstrong via Cookinginthedark
Sent: Monday, August 3, 2020 11:30 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

Well I prepare rice completely differently but I mostly eat brown.

I have read that it is important to rinse rice, but packages in the
U.S. and cookbooks published in America advise against it.

Turns out after further reading, I found out why; rinsing originally
removed field debris. Now that rice is prepared in factories, rinsing
removes excess starch which can make it sticky. The reason they advise
against rinsing is given is that here in America, rice is fortified
with spray-on vitamins and minerals which rinsing removes.

If you eat plenty of vegies you don't need the spray-on nutrients, so
go ahead and rinse it to remove the starch.

I put my rice in my cooker with 1 cup of rice to 3 cups of water for
brown and 2 cups of water for white. I sprinkle in a little salt;
that's all. I then let it sit an hour or two. I've read this makes the
rice better absorb the liquid and this works especially well for brown;

makes it less chewy.

I let the cooker do its thing; there's a sensor that knows when the
water is almost gone. Once it is back to just warming, I turn it off
and let it set ten minutes. Then I stir and cover again so it won't dry
out and put it in the fridge when it's cool enough.

I generally flavor it when I add other things -- for example I might
microwave it with garlic or curry and vegies. Or I might mix it with
cumin and add it to enchiladas. Or I might make a salad with cold rice,
mayo, vegies, spices, pickles -- yum.

I have tried flavoring it in the cooker, but especially with brown
rice, the hull is so thick that most of the flavoring is lost.

--Debee


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Re: [CnD] Preferred cooking methods

[Lisa Belville via Cookinginthedark]

It's not so much the age, it's the wattage.  Higher wattage ovens cook 
faster.



I used my old microwave for making both boxed Macaroni and cheese as 
well as something like Barilla pasta with no problems.  Just be sure you 
have a large enough bowl, not for the pasta, but for the water so it 
won't boil over.



Cooking times will vary, but I always check mine and give it a stir 
after about four or five minutes.  This is for raw dried pasta and not 
for something like Kraft Mac and cheese or those Knorr sides.  Those 
require much less cooking time and need to be checked on so they won't 
boil over and make a mess on the turntable.



Lisa


On 8/4/2020 10:18 AM, meward1954--- via Cookinginthedark wrote:

My microwave is a bit elderly, so I am not sure that I can do pasta in it.
Do you have to have one from the more recent years?  Mine is at least 15
years old, closer to 20.



-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 10:02 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Preferred cooking methods

I've gotten okay results with cheap macaroni and cheese and the various
pasta sides that Knorr (and before that Lipton) makes. But for some reason I
can't get better grades of unseasoned pasta to work right. And it's so easy
to cook pasta in one of my pasta pots.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jan via Cookinginthedark
Sent: Monday, August 03, 2020 9:28 PM
To: cookinginthedark@acbradio.org
Cc: Jan 
Subject: Re: [CnD] Preferred cooking methods

I've microwaved pasta. I have a microwave pasta cooker. that isn't too bad.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of diane.fann7--- via Cookinginthedark
Sent: Monday, August 03, 2020 5:49 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Preferred cooking methods

Nicole, I am with you on all of this. I will try microwave pasta, but, we'll
see. Don't like minute rice, and rice is easy on the stovetop.

-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 5:25 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Preferred cooking methods

Stove top is simple if you practice. And practice with the stove off at
first. It's all a question of position awareness. Higher rim pots also help
a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in
small batches, of course) then bread and fry. I'll use my wok pan to do
that.
Boiling is useful for pasta. (I don't like microwaved noodles or other pasta
products as much) I could probably think of a couple of other things, though
for vegetables I prefer the steamer. (which is in a medium sized pot on the
stove) If you have a reliable timer steaming is safe, and you can set your
time so the veggies are still crisp.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 4:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Preferred cooking methods

I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.

Karen

At 12:44 PM 8/3/2020, you wrote:

As I said, my rice is minute rice, so it is partially cooked. It comes
in 4-ounce cups, and it is meant for microwaving. I don't buy regular
rice because I don't feel the need for a bag of 5 or more pounds of
rice for just me, and all that stovetop cooking for just one person
when I can cook a couple of those cups for a minute and a half and they
are ready. To rinse or not to rinse is not a question as this rice is
prepackaged and I cook it in its cup.

-Original Message-
From: Cookinginthedark  On
Behalf Of Deborah Armstrong via Cookinginthedark
Sent: Monday, August 3, 2020 11:30 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker

Well I prepare rice completely differently but I mostly eat brown.

I have read that it is important to rinse rice, but packages in the
U.S. and cookbooks published in America advise against it.

Turns out after further reading, I found out 

Re: [CnD] Shopping Angel or Instacart

[Lisa Belville via Cookinginthedark]

They definitely can call you.?? I've had shoppers call me just before 
they check out to be sure the substitutions were acceptable.?? They also 
have to call to get directions because the apartment complex where I 
live has confusing addresses.?? So yes, they can definitely call you if 
you wish.?? Be aware that the area code used for the calls is not usually 
a local area code.?? I live in Southern Illinois and I've had area codes 
from Southern California, New York state and other places I can't think 
of. This is to preserve the privacy of the shopper, I think, but I'm not 
sure.?? Just to say that if you have a call blocker on your phone you 
could miss important texts and calls since they don't use local area 
codes for the calls.



Other services like Doordash do this, too.?? It was weird at first, but 
now I'm used to it.



Lisa




On 8/3/2020 11:59 AM, Regina Marie via Cookinginthedark wrote:

Yes. You pay when you order. You can explore the stores without making an
order. You can review your order and add and remove items. They will tell
you if there are limited quantities of anything in your order and you can
choose what they will substitute from some suggestions they give of
alternatives or choose to leave it off the list if it's out of stock. You
can communicate via text in real time while your shopper is at the store as
well. I'm not sure if they will call you because I chose to do text
messaging.


With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind
Find me at: https://facebook.com/reginamarie
Follow me on: https//:www.twitter.com/mamaraquel

-Original Message-
From: Cookinginthedark  On Behalf Of
Wendy via Cookinginthedark
Sent: Sunday, August 02, 2020 4:00 PM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: Re: [CnD] Shopping Angel or Instacart

Trying to understand Instacart.
You pay when you order?
Can you explore the stores through Instacart without paying a fee?
Wendy

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Re: [CnD] Using the microwave

[Lisa Belville via Cookinginthedark]

Yes, microwaves have come a long way in the past few years.  Mine is 
about 1200 watts and I can cook just about anything in it. There are 
rice and pasta cookers designed specifically for microwaves.  Same goes 
for steamers and bakeware.  I use silicone for baking and I have a 
silicone loaf pan as well as a silicone omelet maker that works very well.



Sometimes places like QVC will have grills and skillet like pans 
designed exclusively for the microwave.  I have one that's a roasting as 
well as a steaming pan.  These will actually brown the meat so it 
doesn't have that gray appearance the microwave can give meat.



I got one a few years ago that I can use for making a grilled cheese in 
the microwave.  It actually toasts and cooks the bread. The sandwitch 
needs to be turned as you would with a grilled cheese on the stove, but 
it's still a good thing to have.



Lisa




On 8/3/2020 10:09 AM, Deborah Armstrong via Cookinginthedark wrote:

If I can do it in the microwave, I will and I've experimented a lot.

You can sauté onions in just a tiny bit of water in the microwave. Heat, stir, 
heat a bit more, stir a bit more. You can steam vegies just with the water that 
clings to them after rinsing. You can cook pasta if you stir it and keep it 
covered.

You need one of those crisper dishes if you want to brown something, but most 
other cooking chores, I find easier to do in the microwave. Especially if I'm 
preparing something for oven baking or the crockpot, it's quicker to just use 
the microwave.

It's healthier too -- less grease than frying. Our breakfast is often a toasted 
English muffin with cheese and ham piled inside and microwaved for about twenty 
seconds.

Even if I'm making something on the stove I often preheat ingredients like milk 
or butter in the microwave to save cooking time so I'm dumping only hot 
ingredients in to the pot.

You can also scramble an egg in a coffee cup -- my niece makes muffins in the 
microwave in coffee cups and has promised to send me that recipe.

--Debee
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Re: [CnD] Shopping Angel or Instacart

[Lisa Belville via Cookinginthedark]

Oh LOL I'm glad it's not just me.  I thought I was the only one who 
could spend hours with the          app looking at different brands and 
other items I didn't even know most grocery stores carry.



The good thing about Instacart is that most of the time, the nutritional 
information for products is listed within the item details, so if you're 
a diabetic or if you have to contend with other food allergies, you can 
see first hand what's available.



If you don't like Instacart, you may be able to browse your local 
store's web site.  We have Kroger's here, and it's possible to go to 
their site, type in a zip code and see products from that store.  From 
there, it's easy to use coupons to set up delivery or pick up, but 
having access to the ingrediants and nutritional info is priceless for me.



On 8/2/2020 10:31 AM, meward1954--- via Cookinginthedark wrote:

Linda:

I can't help you much with the angel. I had a fantasy about using Aira for 
shopping, so I tried it once.  But the reality is that if you are not paying 
for a rather substantial number of minutes, that may not work out very well.  
But there are shopping services, like Instacart and Shipt, that are as close as 
it comes.

I love using Instacart.  I have spent hours and hours just browsing the store's 
offerings.  You can search for a product, or you can just pick an aisle and 
look at everything.  I wouldn't have believed that there were so many things to 
buy.  I didn't even know that some of them existed.

If you are not sure you want to use the service, you could set up an account 
without paying for a yearly membership.  Setting up the account will allow them 
to show you the stores available in your area.  Then you could just pick a 
store and look at the shelves to your heart's content.

I have to admit that joining Instacart caused me to spend a little more money at first 
because I was trying so many new things, things I never would have known about at all.  
It frees you from the so-called "sighted filter", where somebody else decides 
for you what is important or what you want.  Nobody is going to tell you absolutely 
everything on the grocery store shelves unless you pay them by the hour, but Instacart 
will.  I looked up and down the shelves in almost every single aisle at Costco.  Except 
the automotive, of course.

There are drawbacks, of course.  I'm not going to go into them here. The app 
and the web site are accessible, requiring what I would call intermediate 
skill.  You need to know your way around, but don't have to be a power user.  
So if that's you, you might try it.

Shipt might be the same.  I have not used them, but there are blind people who 
have.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 9:46 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

Oh, I love everything with corn; tortillas, pollenta etc.

One of my dreams/fantasies is to have a little angel on my shoulder so we could 
just go aisle by aisle in the grocery store, and the little angel would tell me 
everything that is there. (smile)

On 8/1/2020 6:25 PM, diane.fann7--- via Cookinginthedark wrote:

Hi,

No interest in polenta, otherwise known in the South as cornmeal mush. (smile) 
I am really interested in the pasta. Happy to know gemelli is included. I'll be 
looking for them. Thanks.

Diane

-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 8:45 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

Hi Dianne:


So, I gave you a little misinformation. The pollenta we bought isn't 
microwavable, however, there are three types of pasta you can microwave.
Rotini, elb ow mac, and/r gemmelly. Gimelly is like a twisty pasta. You only 
microwave them for one minute. Hope this helps.

Sorry for the misinformation.

On 8/1/2020 4:57 PM, diane.fann7--- via Cookinginthedark wrote:

Linda,

I have had microwave rice in a pouch. I heard about pasta, but, didn't know 
where to look for it. Is all that other stuff you mentioned in pouches like the 
rice? Thanks.

Diane

-Original Message-
From: Cookinginthedark  On
Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 7:39 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Microwave tuna caserole

There are so many things you can buy now that can be microwaved. You can buy 
quinoa, rigatoni, instant rice, brown and white, basmadi and jasmine and even 
pollenta. Amazing, especially on these hot days when you don't want to heat up 
the house.


Linda

On 8/1/2020 3:58 PM, meward1954--- via Cookinginthedark wrote:

You could also use canned salmon instead of the tuna.

I didn't know you could do Mac and Cheese this way.  I am one of
those people who thinks that the microwave is for reheating
leftovers and warming coffee.

[CnD] Instapot Questions

[Lisa Belville via Cookinginthedark]

Hi, all.


I'm thinking of getting an Instapot so I have more variety in my cooking.


I'm interested in the ones that I can access through an iPhone app, so 
either Bluetooth or WiFi connections would be needed.



Also, I know it can be a pressure cooker, slow cooker or used for 
browning meat.?? How well does it do all of these?



I'm also curious about how easy it is to close the pot when it's on the 
pressure cooker setting.?? I have a terrible time with the digital 
pressure cooker I have now so I hardly ever use it.?? Is the Instapot 
easier to open/close?



I realize these questions have been covered on list before, but 
naturally, I wasn't paying attention, so I'm sorry for the duplication.?? 
Feel free to write privately if you'd rather not clutter the list.



Thanks in advance for the help.


Lisa

lisa...@frontier.com




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Re: [CnD] using the Yumley website

[Lisa Belville via Cookinginthedark]

Yes, unfortunately, the app is useless.


The site with the correctly spelled Yummly does work and is accessible, 
just cluttered.?? I went to the browse link at the www.yummly.com site 
and found a really good sounding turkey casserole.



You do need to be sure that you're spelling the web site name correctly, 
otherwise, whatever browser you're using will take you to a site 
advertising that the incorrectly spelled web site name can be 
purchased.?? these are not web sites, just pages trying to sell things 
and they do have a ton of obnoxious ads.





On 7/30/2020 8:04 PM, meward1954--- via Cookinginthedark wrote:

There is the app, I suppose, if you like fighting with apps with unlabeled
buttons.

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Thursday, July 30, 2020 4:20 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] using the Yumley website

Thank you. But I don't like all the ads there so I won't be visiting.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
Sent: Thursday, July 30, 2020 4:24 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] using the Yumley website

Make sure to type 2 M's: yummly.com. If you type only 1 M, you get into the
site you described.

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Thursday, July 30, 2020 3:39 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] using the Yumley website

I looked at it very briefly just now, and the website said at its top, This
domain might be for sale. Then I saw several ads. I tried to get to recipes
and it didn't let me. It went into something that wanted me to fill out a
form and I saw it was one of said ads. I got out of there quickly. I
wouldn't trust it.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark
Sent: Thursday, July 30, 2020 2:41 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike 
Subject: [CnD] using the Yumley website

Hi everyone,
Has anyone used the Yumley website? What do you think of it and is it
accessible?
One of my daughters uses it for recipes.
Jeanne
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Re: [CnD] using the Yumley website

[Lisa Belville via Cookinginthedark]

Hi.  I know the iOS app isn't accessible.  I recall trying the web site 
and it wasn't anything to write home about.  This was last year, so 
things may have changed.



On 7/30/2020 1:40 PM, Jeanne Fike via Cookinginthedark wrote:

Hi everyone,
Has anyone used the Yumley website? What do you think of it and is it
accessible?
One of my daughters uses it for recipes.
Jeanne
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Re: [CnD] To peel or not to peel

[Lisa Belville via Cookinginthedark]

This is just me, but carrot skin doesn't add much to the taste. I have 
issues peeling sometimes, so I get the peeled baby carrots.  If these 
are really thin, you can just cut them to the desired size and see how 
your food turns out.



Lisa


On 6/19/2020 12:21 AM, Marie Rudys via Cookinginthedark wrote:

Hello, All!

Do you peel your regular sized carrots or leave them unpeeled?  When he was
alive, my friend Howard never peeled his carrots, but cooked them unpeeled.

Red potatoes, I cook them with the skin on.  I hardly buy russet potatoes
anymore.
The toughest thing to peel is ginger root because it ots irregular shape.
I find the best way to do it is with the mandoline on the thinnest
setting.  Still, some spots are hard to get at with a regular potato
peeler.  I do the best I can.

I know baby carrots are already peeled and ready to go.  I got some
regular-sized carrots for a change and they are slender, so when I take the
peel off, there is hardly enough carrot to taste.

I hope I didn't open a can of worms.

Best,
Marie
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Re: [CnD] Really Need Help Re: JUST PEACHY" FLUFF SALAD

[Lisa Belville via Cookinginthedark]

Thank you, Ladies.  I suspected that, but wasn't sure.  I always get 
nervous if I'm making something for the first time and other people will 
be present.



Lisa


On 6/18/2020 8:58 AM, Marilyn Pennington via Cookinginthedark wrote:

You just stir in the jell-o powder.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Lisa Belville via Cookinginthedark
Sent: Thursday, June 18, 2020 8:05 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: [CnD] Really Need Help Re: JUST PEACHY" FLUFF SALAD

Hi, all.


I'm planning to make this for our Father's Day gathering.


I am unsure if I need to prepare the Jell-O using the package directions or if 
I just stir the powder into the pie filling, pineapples, cool Whip and 
marshmallows.  It doesn't seem that there would be enough liquid for the Jell-O 
to set properly. Any help would be appreciated.  The Recipe is below.


There's a whole lot of peach flavor waiting for you in our "Just Peachy"
Fluff Salad. This easy dessert is made from just 5 ingredients and can be 
thrown together just an hour before your next get-together - absolutely no 
baking or cooking involved!

Serves 10

Chill Time  1 Hr



1 (4-serving size) package peach gelatin

1 (21-oz) can peach pie filling

2 (8-oz) cans crushed pineapple, well drained

1 (8-oz) container frozen whipped topping, thawed

3 cups mini marshmallows



In a large bowl, combine gelatin, pie filling, and pineapple; mix well..
Gently stir in whipped topping and marshmallows.



Refrigerate 1 hour, or until ready to serve. Keep refrigerated.








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[CnD] Really Need Help Re: JUST PEACHY" FLUFF SALAD

[Lisa Belville via Cookinginthedark]

Hi, all.


I'm planning to make this for our Father's Day gathering.


I am unsure if I need to prepare the Jell-O using the package directions 
or if I just stir the powder into the pie filling, pineapples, cool Whip 
and marshmallows.  It doesn't seem that there would be enough liquid for 
the Jell-O to set properly. Any help would be appreciated.  The Recipe 
is below.



There's a whole lot of peach flavor waiting for you in our "Just Peachy" 
Fluff Salad. This easy dessert is made from just 5 ingredients and can 
be thrown together just an hour before your next get-together - 
absolutely no baking or cooking involved!


Serves 10

Chill Time  1 Hr



1 (4-serving size) package peach gelatin

1 (21-oz) can peach pie filling

2 (8-oz) cans crushed pineapple, well drained

1 (8-oz) container frozen whipped topping, thawed

3 cups mini marshmallows



In a large bowl, combine gelatin, pie filling, and pineapple; mix well.. 
Gently stir in whipped topping and marshmallows.




Refrigerate 1 hour, or until ready to serve. Keep refrigerated.








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Re: [CnD] "JUST PEACHY" FLUFF SALAD

[Lisa Belville via Cookinginthedark]

Hi.  I'm planning to make this for our Father's Day cookout.


I need to know if the Jell-O needs to be prepared first and poured into 
the mixture as a liquid or if I just empty the powder into the mix.



I'm assuming I would use just the powder or the directions would 
indicate preparing using package directions.  But I want to be sure.



Thanks in advance.


Lisa


On 5/24/2020 11:32 AM, Sugar Lopez via Cookinginthedark wrote:

"JUST PEACHY" FLUFF SALAD

There's a whole lot of peach flavor waiting for you in our "Just Peachy" Fluff 
Salad. This easy dessert is made from just 5 ingredients and can be thrown together just 
an hour before your next get-together - absolutely no baking or cooking involved!

Serves 10

Chill Time  1 Hr

  


1 (4-serving size) package peach gelatin

1 (21-oz) can peach pie filling

2 (8-oz) cans crushed pineapple, well drained

1 (8-oz) container frozen whipped topping, thawed

3 cups mini marshmallows

  


In a large bowl, combine gelatin, pie filling, and pineapple; mix well.. Gently 
stir in whipped topping and marshmallows.

  


Refrigerate 1 hour, or until ready to serve. Keep refrigerated.

  

  

  

  

  


"If we could look into each other's hearts and understand the unique challenges each 
of us faces, I think we would treat each other much more gently, with more love, 
patience, tolerance, and care."

 I appreciate your friendship/support at:

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

-Sugar 

  

  

  

  

  

  


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Re: [CnD] microwave eggs

[Lisa Belville via Cookinginthedark]

LOL not viral, at least I hope not.  I believe the Blind Mice Mart sells 
them, but if not, I got mine at Target.  If they don't have it, there's 
always Amazon.




On 5/30/2020 11:19 AM, Pamela Fairchild via Cookinginthedark wrote:

Anything with a good seal would be good to use. I put mine in the largest cool 
whip container because that was what I could find in my container cupboard 
quickly.
Where, oh where did you find a silicone omelet pan? That is awesome! I want 
one. Who knew I would ever catch a case of omelet pan envy? I started to write, 
I hope it isn't viral, but right now that might not be so funny. Smiling anyway.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark
Sent: Saturday, May 30, 2020 10:40 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: Re: [CnD] microwave eggs

Pamela,


I love using Silicone to make eggs in my microwave.  It's not as new or 
powerful as yours, but it does a great job.  I have a silicone omelet maker 
that works beautifully.


Thanks for the muffin recipe.


What type of container do you use to store the batter? It would need a good 
seal to trap moisture and keep things fresh.  I was thinking of using something 
like a large Lock n' Lock bowl.


Lisa


On 5/30/2020 8:45 AM, Pamela Fairchild via Cookinginthedark wrote:

As those of you know who purchase new microwave ovens, no model works
exactly like any other. You have to tweak your loved recipes to fit
each new oven.

I tried something new and it worked perfectly.

I have a set of four silicone cups designed to make mug cakes, which
are ok, but …

These silicone mugs have just become my new best friends. I dug them
out of the cupboard to make perpetual muffins for breakfast. As my one
muffin was cooking, lightning struck in the form of an idea. Why not
poach an egg in this other cup?

I cracked my egg into the cup, no oiling of cup was necessary.

I pricked the yolk with a fork, not so much that it deformed and
scrambled, but enough to release the pressure inside while cooking.

I put a soup spoon full of water on top, and waited for the muffin to
stop cooking.

I removed the muffin cup from the microwave, replaced it with the egg
cup, covered it with a folded paper towel, set it to defrost and
pressed 1, this is the shortest defrost setting on the Panasonic, then pressed 
start.

When it finished, the egg was cooked perfectly. I dumped it with what
was left of its water, into a bowl with a small pat of butter on the
bottom, added an appropriate amount of salt and pepper, and enjoyed
the egg with my muffin, which being sort of large, I cooked for 2
presses of the 30 second cook time setting. I just pressed that button
twice then pressed the start button. By the time the egg was cooked
the muffin was cool enough to cut and add butter to, although I didn’t add the 
butter this time but ate it plain.
Perpetual muffins are good enough to eat without anything else. I
adapt my recipe from an old book, “The Art of Microwave Cooking” by Thelma 
Pressman.
The cooking times need adapting because they are for 800 watt
microwave ovens. But in this recipe I adapt almost everything,
depending on what I have in the house. The good part is that the
recipe is very forgiving, and lasts as long as you need it to in the
refrigerator so you can cook a few each day instead of all at once, and they 
work well cooked in the microwave.
They are bran muffins, using only ready-to-eat bran cereals off the
shelf, such as bran-flakes or All-bran. The downside is that if you
overindulge they act as a laxative.

Perpetual Muffins

The dough lasts up to 6 weeks in the refrigerator.

   


2 cups Kellogg’s all-bran cereal

1 cup Post 100 percent bran, I have not been able to find this for years.
Substitute any other bran cereal you have, or other choices such as
shredded wheat, if you don’t need more action, or cinnamon life if you
do. Raisin bran is a good choice if you want to stick with a bran
choice. Honestly, almost anything you like will do.

1 cup boiling water

2 eggs, beaten

2 cups buttermilk, I substitute other things for this sometimes
depending on what needs to be used. Choices I have used equally well,
powdered buttermilk with the appropriate amount of water, regular
milk, almond milk, sour milk, sour cream, yogurt plain, vanilla or
fruit flavored, and powdered milk. I would not hesitate to substitute
lemonade or orange juice either. In any case, if I want a bit more
flavor or pungency, I add lemon or lime juice to the plain milk product.

½ cup salad oil, I have substituted olive oil, but most often just
melt a stick of butter and toss that in.

1 cup chopped nuts, raisins or chopped dried fruit. I often add a cup
of chopped nuts, usually walnuts but sometimes pecans, and sometimes
mixed nuts. I often extend this to a cup and a half and add sunflower
seeds and chopped peanuts to the mix, or whatever I feel like. I have
added chocolate chips

Re: [CnD] microwave eggs

[Lisa Belville via Cookinginthedark]

Pamela,


I love using Silicone to make eggs in my microwave.  It's not as new or 
powerful as yours, but it does a great job.  I have a silicone omelet 
maker that works beautifully.



Thanks for the muffin recipe.


What type of container do you use to store the batter? It would need a 
good seal to trap moisture and keep things fresh.  I was thinking of 
using something like a large Lock n' Lock bowl.



Lisa


On 5/30/2020 8:45 AM, Pamela Fairchild via Cookinginthedark wrote:

As those of you know who purchase new microwave ovens, no model works
exactly like any other. You have to tweak your loved recipes to fit each new
oven.

I tried something new and it worked perfectly.

I have a set of four silicone cups designed to make mug cakes, which are ok,
but …

These silicone mugs have just become my new best friends. I dug them out of
the cupboard to make perpetual muffins for breakfast. As my one muffin was
cooking, lightning struck in the form of an idea. Why not poach an egg in
this other cup?

I cracked my egg into the cup, no oiling of cup was necessary.

I pricked the yolk with a fork, not so much that it deformed and scrambled,
but enough to release the pressure inside while cooking.

I put a soup spoon full of water on top, and waited for the muffin to stop
cooking.

I removed the muffin cup from the microwave, replaced it with the egg cup,
covered it with a folded paper towel, set it to defrost and pressed 1, this
is the shortest defrost setting on the Panasonic, then pressed start.

When it finished, the egg was cooked perfectly. I dumped it with what was
left of its water, into a bowl with a small pat of butter on the bottom,
added an appropriate amount of salt and pepper, and enjoyed the egg with my
muffin, which being sort of large, I cooked for 2 presses of the 30 second
cook time setting. I just pressed that button twice then pressed the start
button. By the time the egg was cooked the muffin was cool enough to cut and
add butter to, although I didn’t add the butter this time but ate it plain.
Perpetual muffins are good enough to eat without anything else. I adapt my
recipe from an old book, “The Art of Microwave Cooking” by Thelma Pressman.
The cooking times need adapting because they are for 800 watt microwave
ovens. But in this recipe I adapt almost everything, depending on what I
have in the house. The good part is that the recipe is very forgiving, and
lasts as long as you need it to in the refrigerator so you can cook a few
each day instead of all at once, and they work well cooked in the microwave.
They are bran muffins, using only ready-to-eat bran cereals off the shelf,
such as bran-flakes or All-bran. The downside is that if you overindulge
they act as a laxative.

Perpetual Muffins

The dough lasts up to 6 weeks in the refrigerator.

  


2 cups Kellogg’s all-bran cereal

1 cup Post 100 percent bran, I have not been able to find this for years.
Substitute any other bran cereal you have, or other choices such as shredded
wheat, if you don’t need more action, or cinnamon life if you do. Raisin
bran is a good choice if you want to stick with a bran choice. Honestly,
almost anything you like will do.

1 cup boiling water

2 eggs, beaten

2 cups buttermilk, I substitute other things for this sometimes depending on
what needs to be used. Choices I have used equally well, powdered buttermilk
with the appropriate amount of water, regular milk, almond milk, sour milk,
sour cream, yogurt plain, vanilla or fruit flavored, and powdered milk. I
would not hesitate to substitute lemonade or orange juice either. In any
case, if I want a bit more flavor or pungency, I add lemon or lime juice to
the plain milk product.

½ cup salad oil, I have substituted olive oil, but most often just melt a
stick of butter and toss that in.

1 cup chopped nuts, raisins or chopped dried fruit. I often add a cup of
chopped nuts, usually walnuts but sometimes pecans, and sometimes mixed
nuts. I often extend this to a cup and a half and add sunflower seeds and
chopped peanuts to the mix, or whatever I feel like. I have added chocolate
chips and skipped the nuts and seeds altogether. I almost always add the
fruit in addition to the nuts. This time it was two snack packs of craisins
and 2 little boxes of raisins.

1 cup sugar

½ cup brown sugar

1 tablespoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 and ½ cups flour, I usually use whole wheat.

  


Instructions:

In large bowl, combine cereals with boiling water and let stand 5 minutes.
Since I also sometimes add as much as 2 extra cups of cereal, I generally
add extra water to compensate. You want the cereal to resemble pudding by
the time you mix it all up and stir it around. The longer it sits the more
of the water absorbs into it. I don’t hesitate to dump in 2 cups of boiling
water.

Stir in eggs, buttermilk, oil and fruit. If using melted butter I stir this
in while the water is still hot and stir it well so it combines with all the
cereal 

[CnD] DRY ONION SOUP MIX RECIPE

[Lisa Belville via Cookinginthedark]

Hi, Lora's mentioning of Dry Onion Soup Recipe reminded me of this 
site.  I used one of their DIY cream of chicken soup recipes for a slow 
cooker dish and it turned out Okay.  Sites like this are coming in handy 
for me because I never know what my grocery store will have on hand by 
the time I get my delivery.



I'll post the recipe and then the web link is below that.


Dry Onion Soup Mix Recipe
How to make your own Dry Onion Soup Mix Recipe. A great money saver!

Prep Time5 minutes
Total Time5 minutes
Author Melissa Jennings
Ingredients
Dry Onion Soup Mix:
2/3 cup dried minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper
Instructions
Mix all ingredients in a jar, then give the jar a good shake.
I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix.
Store this in a dry, cool place.


Copied from https://www.stockpilingmoms.com/dry-onion-soup-mix-recipe/


Lisa


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Re: [CnD] Ideas for Slow Cooker Pork Chops

[Lisa Belville via Cookinginthedark]

Hi, all.


Last week I wrote asking for ideas for making slow cooker pork chops.  I 
read recipes on this list and did some web searching.  I decided to try 
one of Helen's recipes that used cream of chicken soup and Ranch 
dressing mix.  And that's when my fun started.  LOL



I was positive I had Cream of Chicken soup.  I laid out the pork chops, 
got out the Ranch packet, plugged in the crock pot and popped open the 
cream of Chicken soup.  Except it wasn't Cream of Chicken, it was Cream 
of Bacon.  I wondered why it smelled funny. LOL



I decided to modify things and added a can of Cream of Mushroom Soup, A 
cup of chicken broth, some rotisserie chicken seasoning and some onion 
powder, stirred it up and poured everything over the pork chops.



It turned out well.  The meat was very tender and the broth was tasty, 
not Ranchy enough for me, but it wasn't that bad.  I had it with some 
green beans and brown rice.  I think it would be better to add the green 
beans to the crock pot so it cooks as a casserole.    Not sure if I'd 
make this again, but for a quick substitution, it wasn't bad.



Lisa



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[CnD] Ideas for Slow Cooker Pork Chops

[Lisa Belville via Cookinginthedark]

Hi, all.


A family member braved the grocery store and got me some bone-in thinly 
cut pork chops.



I have some BBQ sauce, but was wondering what other options I have for 
cooking them in a crock pot.



I also have some cinnamon flavored Coke left over from the holidays.  I 
don't like the taste when drinking, but I'm thinking it might make a 
nice marinade.  I have limited ingredients on hand, but I'm willing to 
experiment if I have some ideas of what seasonings and/or oils to use.



Thanks for the suggestions.


Lisa


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Re: [CnD] How To Cook An Egg In A Microwave

[Lisa Belville via Cookinginthedark]

Yes, that's it.


I usually give the egg a good tap on the counter or the side of my sink, 
then I hold it over the bowl with my fingers on top and my thumbs 
supporting the underside of the egg.  I gently pull the two halves apart 
slowly and let the yoke slide into the bowl. this way I can tell that 
the yoke is out of the egg and I can usually tell if a shell piece tries 
to slide out.



It sounds more complex than it is.  


  On 3/27/2020 7:36 AM, Lou Kolb via Cookinginthedark wrote:


It seems to me most of you are suggesting pulling the egg shell apart
by tugging the shell halves in opposite directions, as opposed to
taking the egg in both hands and twisting the shell in opposite
directions. Is this correct? This rookie cook needs to know! By the
way, this is a wonderfully useful and helpful forum. Thanks, all, for
sharing your knowledge and experience. Lou

On 3/27/20, Immigrant via Cookinginthedark
 wrote:

I strike the egg on its long side with a knife. A swift, short stroke. It
will make enough of a crack for me to be able to pull the halves of the
shell apart, over a bowl, and the egg will run into the bowl.

-Original Message-
From: Cookinginthedark  On Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Thursday, March 26, 2020 10:06 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] How To Cook An Egg In A Microwave

Hold the egg firmly In one hand. Give a quick, sharp tap on the edge of
whatever bowl you are going to put it in. Then, you can take it in both
hands and pull the shell apart. I usually get two shell halves and no shell
bits In my egg. This too is like spreading stuff. The more you do it, the
better you get at it.

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Thursday, March 26, 2020 9:53 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] How To Cook An Egg In A Microwave

Many thanks Marilyn for this advice from one blind cook to another.
My question on this topic is as follows:
What is the best way to crack a egg?
Of course with as little shells in the bowl as possible.
Every time I've tried to crack a egg, I constantly crush the egg and get
nothing but shells.
Many thanks and keep up the great work teaching some of we blind cooks how
to cook.
Ron KR3DOG

-Original Message-
From: Marilyn Pennington via Cookinginthedark
Sent: Thursday, March 26, 2020 11:46
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: [CnD] How To Cook An Egg In A Microwave

How To Cook An Egg In A Microwave

Are you running out of time, but want an egg? Eggs are good for you and
full


of protein. Eggs are great for breakfast, in a salad, or on a sandwich.
Make


an egg fast and easy in the microwave.

Fried egg:

Break 1 egg into a microwave save bowl. Gently poke the yolk of the egg
with


a knife. Cover the bowl with plastic wrap or a plate, so the egg does not

explode. Put in microwave for 2 to 3 minutes.

Scrambled Egg:

Crack 2 eggs in bowl and scrambled with fork. Cover bowl and place in

microwave for 1 to 1 1/2 minutes. Stir 1 or 2 times to make sure the eggs

cooked thoroughly.

Hard-Boiled Egg:

Break 1 egg into bowl. Gently poke the yolk of egg with a knife. Cover the

bowl and cook for about 2 to 3 minutes until hard. Gently stir occasionally

to make sure the egg is cooked throughout. The egg may not appear pretty,

but once you cut it up finely over a salad, all that matters is the taste.

Poached Egg:

Pour 1/3 cup of water into bowl. Break 2 eggs into bowl. Poke the yolks
with


a knife. Cover bowl and cook for 1 1/2 to 2 minutes. Let stand until whites

are set and yolks are thick but not hard. Pour out the water and serve in

bowl or lift egg out onto plate.  Enjoy.

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In the good old days of Morse code Shorthand, 73's AKA Best Regards and or
Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency
Communications Station And Volunteer Certified Licensed Ham Radio Station
With the Call Sign of KR3DOG

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[CnD] labeling Appliances was Maybe it is something else

[Lisa Belville via Cookinginthedark]

Hi.


Yes, puff paint is much easier and inexpensive.  I've used puff paint to 
label oven dials before.  The trick to making it stay on is wiping down 
the surface with rubbing alcohol before putting the paint on.



This also works when using bumps or even dymo tape.


I've got my current microwave labeled in this way.  It's an Emerson, and 
I have the number pad labled in clear dymo tape with Braille on it.  It 
also has quick cooking buttons, and I labeled those with one or two 
letters describing what the button does.  PC for pop corn, for example.



I can't set the clock or use the power level functions on this 
mainstream microwave, but I've used it long enough so I can judge 
cooking times.



Lisa


On 2/20/2020 11:35 AM, Linda S via Cookinginthedark wrote:

You can also used puff paint which is sold at Michael's art supplies, or any
place like Target, or Wallmart.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Dena Polston via Cookinginthedark
Sent: Thursday, February 20, 2020 9:39 AM
To: cookinginthedark@acbradio.org
Cc: Dena Polston
Subject: Re: [CnD] Maybe it is something else

It is called Hi Marks. I haven't had any of that stuff for a long time. It
did not stick to my oven dial.

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Re: [CnD] Garlic Question

[Lisa Belville via Cookinginthedark]

Thanks so much for the help.?? I'm posting the recipe later.


Lisa


On 1/20/2020 10:47 AM, diane.fann7--- via Cookinginthedark wrote:

Exactly.

-Original Message-
From: Cookinginthedark  On Behalf Of
Lisa Belville via Cookinginthedark
Sent: Monday, January 20, 2020 11:10 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: Re: [CnD] Garlic Question

Ladies,


Just to clarify, I only need a tablespoon, so are you saying that for this
recipe I would just dip into the jar and measure out a tablespoon, and add
it in liquid and all?


Lisa


On 1/20/2020 9:52 AM, diane.fann7--- via Cookinginthedark wrote:

Same here. I always use jarred garlic and never drain it.

-Original Message-
From: Cookinginthedark  On
Behalf Of Helen Whitehead via Cookinginthedark
Sent: Monday, January 20, 2020 10:26 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: Re: [CnD] Garlic Question

I never drain minced or pureed jarred garlic.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
On Behalf Of Lisa Belville via Cookinginthedark
Sent: Monday, January 20, 2020 7:56 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: [CnD] Garlic Question

Hi, all.


I feel like I know the answer to this question, but wanted to be sure.


I have a jar of minced garlic I'm using for a soup recipe.


The garlic is in a water solution  like pimientos.  Do I include this
solution when measuring the garlic?  The recipe only calls for a
tablespoon of garlic.  It's for a crock pot tomato soup recipe.


I'm thinking not, but want to be sure.


Thanks in advance for the help.


Lisa



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[CnD] Low Carb Crock Pot Creamy Tomato Soup

[Lisa Belville via Cookinginthedark]

Low Carb Crock Pot Creamy Tomato Soup


I plan to make this later this week.  For the low-carb sauce I'm using 
Rao's.  It's the lowest carb I can find and it tastes decent.



Ingredients
• 4 cups chicken broth
• 3 cups marinara sauce (if eating low carb, choose lowest carb sauce 
you can find)

• 1 tablespoon minced garlic (optional)
• 1.25 cups heavy cream
• Parmesan crisps (optional)


Instructions
1. Place marinara sauce, garlic and chicken broth in a 6 quart slow 
cooker and stir until blended.

2. Cook on high for 2-3 hours or low for 3-4 hours.
3. Stir in cream and serve with parm crisps.


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Re: [CnD] Garlic Question

[Lisa Belville via Cookinginthedark]

Ladies,


Just to clarify, I only need a tablespoon, so are you saying that for 
this recipe I would just dip into the jar and measure out a tablespoon, 
and add it in liquid and all?



Lisa


On 1/20/2020 9:52 AM, diane.fann7--- via Cookinginthedark wrote:

Same here. I always use jarred garlic and never drain it.

-Original Message-
From: Cookinginthedark  On Behalf Of
Helen Whitehead via Cookinginthedark
Sent: Monday, January 20, 2020 10:26 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: Re: [CnD] Garlic Question

I never drain minced or pureed jarred garlic.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lisa Belville via Cookinginthedark
Sent: Monday, January 20, 2020 7:56 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: [CnD] Garlic Question

Hi, all.


I feel like I know the answer to this question, but wanted to be sure.


I have a jar of minced garlic I'm using for a soup recipe.


The garlic is in a water solution  like pimientos.  Do I include this
solution when measuring the garlic?  The recipe only calls for a tablespoon
of garlic.  It's for a crock pot tomato soup recipe.


I'm thinking not, but want to be sure.


Thanks in advance for the help.


Lisa



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[CnD] Garlic Question

[Lisa Belville via Cookinginthedark]

Hi, all.


I feel like I know the answer to this question, but wanted to be sure.


I have a jar of minced garlic I'm using for a soup recipe.


The garlic is in a water solution  like pimientos.  Do I include this 
solution when measuring the garlic?  The recipe only calls for a 
tablespoon of garlic.  It's for a crock pot tomato soup recipe.



I'm thinking not, but want to be sure.


Thanks in advance for the help.


Lisa



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Re: [CnD] Grocery delivery services

[Lisa Belville via Cookinginthedark]

Hi.  I use Instacart exclusively for ordering and grocery delivery.  The 
iOS app is accessible, at least on the iPhone running the latest iOS.  
It is also accessible using Windows 10 with NVDA and Google Chrome.



Both work well, but in some ways the web site is easier to navigate if 
you want to find food ingredients and nutrition information quickly.



You can also follow along with your shopper using the app, which is 
valuable if they need to make a replacement or have a question about 
something like how you like your lunch meat sliced.



Lisa


On 12/28/2019 3:41 PM, Lou Kolb via Cookinginthedark wrote:

Forgive me if this is off-topic, but it does involve food and
procuring ingredients. Does anyone on the list use Instacart, the
grocery shopping and delivery service? Usually, my sighted wife puts
in the order and, when it comes, I put it away. But there are times
when it's better for me to be able to compile and submit the order as
well. I'm wondering if the Ios app is more accessible than the website
and a PC. If you want to respond off-list, my email is:
louk...@gmail.com

Thanks much. Lou
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Re: [CnD] molded bamboo spoons

[Lisa Belville via Cookinginthedark]

Hi, Wendy.


Have you used other bamboo things??? I'm wondering because I was looking 
at target.com for bamboo cutting boards.?? Many of the reviews I read 
mentioned chipping after a while, or that the surface needed to be oiled 
regularly.?? It kind of put me off, so now I'm back to looking for 
tempered glass cutting boards.



Lisa


On 8/10/2019 3:45 PM, Wendy via Cookinginthedark wrote:

Thanks, Pamela. I bought it at Target. No temperature range was written on the 
cardboard that came with the spoon. It is BPA free, dishwasher safe & can used 
with the hottest food.
Wendy
-Original Message-
From: Pamela Fairchild via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, August 10, 2019 3:13 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] molded bamboo spoons

I am sure Bamboo spoons would be safe to use in nonstick pans. Where did you 
find them? What is the temperature range you can use them in?

Pamela Fairchild


-Original Message-
From: Wendy via Cookinginthedark
Sent: Saturday, August 10, 2019 2:46 PM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: [CnD] molded bamboo spoons

I recently bought a molded bamboo spoon & the clerk said it was safe for non 
stick pans. Has anyone tried molded bamboo spoons?
Wendy


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Re: [CnD] molded bamboo spoons

[Lisa Belville via Cookinginthedark]

Mom got my sister and I a set of Bamboo implements.?? They're not really 
spoons exactly, but they're not like a spatula, either. There's a long 
thin one with a sort of paddle handle with little slits in it that's 
like a combination scraper and turner.?? The other one is longer with a 
spoon like depression in it.



Both of these are great for stirring or moving things around in a dish 
or skillet.?? The only thing I have to remember is that they can't sit 
around in water, so when I use them I have to wash and put them in the 
drainer immediately.



Oh, and my sister, who does more advanced cooking says they work great 
for deglazing pans when she makes broths and sauces.



Lisa




On 8/10/2019 1:46 PM, Wendy via Cookinginthedark wrote:

I recently bought a molded bamboo spoon & the clerk said it was safe for non 
stick pans. Has anyone tried molded bamboo spoons?
Wendy


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Re: [CnD] Cucumber Question

[Lisa Belville via Cookinginthedark]

Okay, so peel and/or seed and prepare as usual then.?? Thanks for the info.



On 6/26/2019 5:44 AM, Nicole Massey via Cookinginthedark wrote:

They're pickling cucumbers, but you don't have to pickle them. My ex-spouse 
liked them as a snack.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, June 26, 2019 5:21 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: [CnD] Cucumber Question

Hi, all.


I've used regular cucumbers and English cucumbers, but now our grocery stores 
have baby cucumbers.?? These come in regular and seedless varieties.?? Are 
these used for pickle making specifically or can I use them for salads, dips, 
etc.?


Lisa


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[CnD] Cucumber Question

[Lisa Belville via Cookinginthedark]

Hi, all.


I've used regular cucumbers and English cucumbers, but now our grocery 
stores have baby cucumbers.?? These come in regular and seedless 
varieties.?? Are these used for pickle making specifically or can I use 
them for salads, dips, etc.?



Lisa


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Re: [CnD] CRAZY CAKE (AUNT ELLIES'S)

[Lisa Belville via Cookinginthedark]

That was my first guess. . . The top of the Bunt pan does look a bit 
like an upside down funnel, I just had never heard that term before.



Lisa


On 3/20/2019 7:59 AM, Marilyn Pennington via Cookinginthedark wrote:

I'm going to use a Bundt pan.
Marilyn

-Original Message-
From: Lisa Belville via Cookinginthedark 
Sent: Wednesday, March 20, 2019 6:05 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: Re: [CnD] CRAZY CAKE (AUNT ELLIES'S)

funnel pan?   I'm not sure what this is.  I've heard of funnel cakes, but I 
thought the batter was poured out and fried.


Lisa


On 3/19/2019 8:32 PM, Marilyn Pennington via Cookinginthedark wrote:



CRAZY CAKE (AUNT ELLIES'S)

   



1 box yellow cake mix
1 box Jello instant pudding (Lemon)
4 eggs
3/4 cups vegetable oil
3/4 cups water

Mix all ingredients together. Bake in greased funnel pan 45 to 50 minutes at
350 degrees.

ICING:

1/2 box confectioners sugar
Juice of 1 lemon
Juice of 1 orange

Mix all ingredients together and pour on cake while cake is hot.

   

   


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Re: [CnD] CRAZY CAKE (AUNT ELLIES'S)

[Lisa Belville via Cookinginthedark]

funnel pan?   I'm not sure what this is.  I've heard of funnel cakes,
but I thought the batter was poured out and fried.


Lisa


On 3/19/2019 8:32 PM, Marilyn Pennington via Cookinginthedark wrote:



CRAZY CAKE (AUNT ELLIES'S)




1 box yellow cake mix
1 box Jello instant pudding (Lemon)
4 eggs
3/4 cups vegetable oil
3/4 cups water

Mix all ingredients together. Bake in greased funnel pan 45 to 50 minutes at
350 degrees.

ICING:

1/2 box confectioners sugar
Juice of 1 lemon
Juice of 1 orange

Mix all ingredients together and pour on cake while cake is hot.





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[CnD] Raspberry Pie

[Lisa Belville via Cookinginthedark]

Hi, all.


I haven't made this yet, but I will soon. The only change I'll make is
using a store bought Oreo crust.  I don't have a food processor and the
last time I tried mashing Oreos in a plastic bag was a disaster.  LOL


The Sweeter Side of the Ranch: Ree Drummond's Best Dessert Recipes
article at
https://www.foodnetwork.com/shows/the-pioneer-woman/the-sweeter-side-of-the-ranch-ree-drummonds-best-dessert-recipes

Level: Easy
Total: 2 hr 45 min(includes cooling, standing and freezing times)
Active: 15 min
Yield: 12 servings

Ingredients:
25 chocolate sandwich cookies, such as Oreos, plus chocolate sandwich
cookie crumbs, for serving
4 tablespoons butter, melted
1 generous cup raspberries, plus more for serving
3 tablespoons sugar
Two 6-ounce containers raspberry yogurt
One 3.4-ounce package instant vanilla pudding mix
1 cup heavy cream
Whipped cream, for serving

Directions:
1. Preheat the oven to 350 degrees F.
2. To make the crust, crush the cookies in a food processor (or smash in
a ziptop bag with a rolling pin). Stir in the melted butter until
combined. Pour into a regular pie pan and press the crumbs all over the
pan and up the sides. Bake just long enough for it to set, 3 to 4
minutes. Let cool completely.
3. Put the raspberries on a plate or in an empty pan. Smash them with a
fork, then sprinkle on the sugar. Stir together and allow to sit for 15
minutes.
4. In the bowl of an electric mixer, combine the raspberry yogurt with
the instant vanilla pudding mix (just the powder itself). Beat on low
until combined, about 1 minute. Pour in the heavy cream and whip on low
for 30 seconds. Stop the mixer and scrape down the bowl with a rubber
spatula. Turn the mixer on medium-high speed and beat until thick, about
2 minutes.
5. Turn off the mixer, then fold in the raspberries until just combined.
Pour into the cooled crust and spread evenly. Freeze until very firm,
about 2 hours. Cut into slices and top each slice with cookie crumbs,
dollops of whipped cream and extra raspberries.




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Re: [CnD] CP Old Fashion Stuffed Peppers

[Lisa Belville via Cookinginthedark]

Hi.


I'm unsure about cooking the hamburger first or just throwing it in raw
with the cooked rice.  I can't tell based on the directions.  Also, I'm
assuming any color pepper in addition to the usual green would work?




On 3/5/2019 7:46 PM, Sugar Lopez via Cookinginthedark wrote:

CP Old Fashion Stuffed Peppers



Happy Tuesday, Slow Cookerers!

I hope your week has started off nicely.

It is pouring buckets right now, and according to the weather app on my
phone (which honestly isn't all that accurate and is kind of annoying) it's
never ever ever ever ever going to stop.

I see a lot of board games in my future!

Alright -- let's talk dinner.

Stuffed Peppers are a great way to stretch a pound of ground meat and have a
light healthy meal that looks just as amazing as it tastes.

This is a pretty customizable recipe. I probably use different measurements
each time I make stuffed peppers --

I honestly don't really measure anymore.

You are essentially making tiny little meatloaves to stuff inside.

YUM.

Old Fashioned Stuffed Peppers

6 peppers fit into a 6-quart slow cooker

6 peppers, seeded with tops retained

1 pound lean ground beef or turkey

1 cup already-cooked rice

1 can flavored tomatoes (I used fire roasted, Italian would work. If you
don't have flavored, add 1/2 teaspoon Italian seasoning)

1 teaspoon Worcestershire sauce

2 tablespoons ketchup

1 teaspoon black pepper

1/3 cup water



The Directions.

in a bowl, mix the ground beef and rice with all the stuff (except for the
water and the peppers)

wash and clean out the peppers. Save the tops.

** NEW Tip from Sue Marie IN MY SLOW COOKER CONNECTION GROUP:

Poke a hole in the bottom of the peppers with a sharp knife or skewer --
this will allow any grease that might accumulate to escape.



Stuff each pepper with a good amount of the ground beef and rice mixture

Nestle the peppers into your crock and put the little pepper tops back on.

Pour in 1/3 cup of water around the bases of the peppers

cook on low for 6-8 hours. I cooked these for exactly 8.



The Verdict.

The peppers had an amazing roasted flavor, and the meat was cooked nicely
without a hint of grease--which was a fear I had.

Enjoy!!

Happy Slow Cooking!!

Steph





"How lucky I am to have something that makes saying goodbye so hard."

- - Winnie the Pooh



I appreciate your friendship/support at:

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

-Sugar







"How lucky I am to have something that makes saying goodbye so hard."

- - Winnie the Pooh



I appreciate your friendship/support at:

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

-Sugar



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Re: [CnD] Silicon bakeware set

[Lisa Belville via Cookinginthedark]

Hi.  Your GF is using silicone liners, and they are meant to be used as
you described.


However silicone bake-ware is meant to be used without liners. The Bunt
pans are to be used like you would a metal bunt pan, and the square
baking dishes can be used as you would a glass baking dish.


There are also silicone cookie sheets that have a metal frame around
them so they can be handled easily.


Lisa



On 6/4/2018 7:24 AM, Blaine Deutscher via Cookinginthedark wrote:

  Are these to be used in a regular pan (ie) muffin in a muffin tin?  My 
girlfriend also has silicone cookie sheets, the thing is you put them over the 
cookie sheet so the cookies don’t stick. I would think you would put the 
reusable muffin holders in a metal muffin tin so you don’t have to wipe out the 
muffin tin, the Bundt pan in a metal pancake in a glass pan? When I know about 
them it is more for cleanup at the end. Make a meatloaf with the silicone loaf 
pan but stick it in a glass loaf pan so you don’t have to worry about as much 
your glassware

Sent from my iPhone


On Jun 4, 2018, at 6:16 AM, Deborah Barnes via Cookinginthedark 
 wrote:

Do you spray them?

Deb B.

-Original Message-
From: Helen Whitehead via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, June 03, 2018 12:36 PM
To: cookinginthedark@acbradio.org; tate...@gmail.com
Cc: Helen Whitehead
Subject: Re: [CnD] Silicon bakeware set

Hi Ann,
I have Silicone muffin pans, a square pan, loaf pans, and a bundt pan, and I 
love them.
I don't change the baking time in them. You don't need to spray them or grease 
them at all, all you do is flip them upside down, and your baked item will fall 
out. They are light, and cool down pretty quickly. I also put them on a cookie 
sheet, once they are full. I have never used them in my microwave though. I 
don't do much MW cooking. I love mine! Good luck with yours.

-Original Message-
From: Ann via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, June 3, 2018 10:54 AM
To: cookinginthedark@acbradio.org
Cc: Ann 
Subject: [CnD] Silicon bakeware set

Hi folks,


Someone just gave me a new silicon bake ware set. It has a bunt pan,
loaf pan, a dozen re-usable cupcake/muffin cups, a muffin pan, pie pan
and I hgtink a square cake pan. I have no experience whatsoever using
this kind of bakeware. Other than not using a sharp knife in it and
putting them on a cookie sheet for stability, does anyone have any tips
for using these things? Is it really true they can be used in either the
oven or the microwave, like the instructions say? If using them in a
conventional electric oven, what kind of time adjustments will I need to
make? I'm used to using metal and/or glass, with the Gotham Steel stuff
being my latest favorites.


Thanks for any and all advice,

~Ann

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Re: [CnD] SKINNY AMBROSIA FRUIT SALAD

[Lisa Belville via Cookinginthedark]

Hi.  I'm thinking of making this for our Father's Day get-together.


Is there a difference between Truvia sweetener and something like
Splenda?  Would it be noticeable if I used Splenda instead of Truvia?


TIA,


Lisa



On 3/19/2018 1:41 PM, sugar Lopez via Cookinginthedark wrote:

SKINNY AMBROSIA FRUIT SALAD

This Skinny Ambrosia Fruit Salad combines 5 types of fruit with a sweetened
Greek yogurt sauce - the perfect {healthier} way to dress up your ordinary
fruit salad!

Serves: 6 cups



1 (20 oz.) can pineapple chunks, drained

2 c. green grapes

1 c. strawberries, quartered

1 c. blueberries

1 can mandarin oranges, drained

1 c. plain Greek yogurt

2 Tbsp. Truvia Sugar Blend

1/4 tsp. vanilla



Combine fruits in a large bowl and mix gently, being careful not to crush
mandarin oranges.

In a separate bowl, combine Greek yogurt, Truvia Sugar Blend, and vanilla
and mix well.

Gently fold Greek yogurt sauce into fruit salad. Enjoy!



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

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

-Winnie the Pooh



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

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



Bless you, Sugar Lopez

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

-Winnie the Pooh



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

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



Bless you, Sugar Lopez



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Re: [CnD] Snickerdoodle bread tip needed

[Lisa Belville via Cookinginthedark]

Hi, Sharon.


You could try Silicone bakeware.  My mom was having difficulty with
something similar; it was a pecan roll using a tube of biscuits and
caramel icing.  She tried it with a metal Bunt pan and she had to throw
even the pan away because the dough was baked on.  I lent her my
silicone Bunt pan and the dessert turned out perfectly and didn't stick
at all.


You can find silicone loaf pans at Amazon and probably most brick and
mortar stores.  It's reasonably priced and works great in the oven or a
microwave.


HTH


Lisa



On 2/24/2018 1:40 PM, sharon howerton via Cookinginthedark wrote:

I am hoping that I can get some ideas. I love this bread as did my 
daughter-in-law and grandkids. Even my son who is not a sweet eater ate some. 
The first time I made it, the bread stuck; the one I made last night stuck so 
badly that the loaves ended up falling apart. I put Pam and butter in my lmetal 
oaf pans.
  I have made these kinds of breads for years with no problems. The difference, 
I think, is the cinnamon chips. A friend with whom I shopped today told me 
about Pam for baking which I bought. She said it is cooking spray with flour in 
it. I am happy to try it but not sure even this would be successful.
Any ideas would be appreciated.
Sharon
Sent from my iPhone
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[CnD] Need Substitution Ideas for Berry Trifle recipe

[Lisa Belville via Cookinginthedark]

Hi, all.

I'm wanting to make this, but not sure what to substittute for the praline 
liqueur, I can't find it  locally and even Amazon is coming up blank. The 
closest is betty Crocker praline ice cream and cake topping.
Here's the recipe:


Berry Trifle
Makes 18 servings

1 (10.75 ounce) package prepared pound cake, cubed
1 (10 ounce) package frozen blueberries
1 (10 ounce) package frozen raspberries
1 (10 ounce) package frozen blackberries
2 tablespoons praline liqueur
1 (5 ounce) package instant vanilla pudding mix
1/2 cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed

Directions
Prep, 15 m, Cook, -, Ready in, 2 h
1, Place cubed cake in bottom of large glass serving bowl. Layer the 
blueberries, raspberries and blackberries on top of the cake. Sprinkle with 
praline liqueur.
2, In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of 
whipped topping, stir well. Pour mixture over frozen berries. Top custard with 
remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator 
for 2 to 3 hours, enough for the berries to thaw before serving.
Sent from my iPhone
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Re: [CnD] Request- Respect other people's inboxes

[Lisa Belville via Cookinginthedark]

Hi, can you clarify what you consider to be spam? I've only seen recipes and 
posts with questions or  cooking recommendations.

Sent from my iPhone

> On Nov 8, 2017, at 5:38 AM, The Bookworm via Cookinginthedark 
>  wrote:
> 
> Morning everyone!
> I don't post here but I do read this group's messages on occasion
> whenever I am able to sit down and read recipes.
> I have noticed that there are a couple of you who post message after
> message after message. I know this is a group for sharing information
> and assistance, but the constant spam messaging is getting to be too
> much but I don't want to leave the group.
> I know the topic has been brought up before and some of you do need a
> gentle reminder to just respect other people's inboxes by not spamming
> them.
> 
> I apologize if this was out of place.
> Jael
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Re: [CnD] Making whipped cream

[Lisa Belville via Cookinginthedark]

Hi, all. 

Thanks to Kathy, Gary and others who answered my questions about making whipped 
cream.

 

It worked just fine with the large plastic bowl I used. Overall, I'd say the 
cheesecake was a success. I'm glad I stuck with the heavy cream the recipe 
called for. It would have been too rich with the Dulce de leche and 
store-bought whipped topping. I'd definately make this again.



Sent from my iPhone

> On Oct 27, 2017, at 10:33 PM, Gary Patterson via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Guessing, perhaps you could get a pirex bowl real cheap.
> 
> Gary Patterson
> 
> 
> -----Original Message-
> From: Lisa Belville via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Friday, October 27, 2017 12:16 AM
> To: cookinginthedark@acbradio.org
> Cc: Lisa Belville
> Subject: Re: [CnD] Making whipped cream
> 
> Hi, Kathy. Thanks for this. Unfortunately, the only glass bowl I have is way 
> too small. How much of a difference would using a plastic bowl make?
> 
> Sent from my iPhone
> 
>> On Oct 26, 2017, at 11:23 PM, Kathy Brandt via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>> 
>> That is for stiffly beating egg whites, not making whipped cream. For 
>> whipped cream, you need to buy what is called heavy or whipping cream. You 
>> are right about cold beaters and cold bowl. The bowl should be stainless 
>> steel or glass, not plastic, because plastic can absorb the fat from the 
>> cream. Put the mixer on high-speed, and then listen for how the sound in the 
>> bowl changes, stopping the mixer and checking out how cream feels. You do 
>> this, because if you whip too long, the cream will turn into butter.
>> 
>> 
>>> On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark 
>>> <cookinginthedark@acbradio.org> wrote:
>>> 
>>> 1. First put your beeters in the freezer.
>>> Two: Have your egg whites as cold as you can, 3. Beet with as fast as 
>>> possible until egg whites are forming peaks.
>>> 
>>> This method whould work.
>>> 
>>> Gary Patterson

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[CnD] Please repost the Duncan Hines coffee Cake Recipe

[Lisa Belville via Cookinginthedark]

Hi, could someone please repost the Duncan Hines coffee Cake recipe posted by 
Marilyn P. a couple weeks back?

Thanks in advance.

Sent from my iPhone
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Re: [CnD] Making whipped cream

[Lisa Belville via Cookinginthedark]

Hi, Kathy. Thanks for this. Unfortunately, the only glass bowl I have is way 
too small. How much of a difference would using a plastic bowl make?

Sent from my iPhone

> On Oct 26, 2017, at 11:23 PM, Kathy Brandt via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> That is for stiffly beating egg whites, not making whipped cream. For whipped 
> cream, you need to buy what is called heavy or whipping cream. You are right 
> about cold beaters and cold bowl. The bowl should be stainless steel or 
> glass, not plastic, because plastic can absorb the fat from the cream. Put 
> the mixer on high-speed, and then listen for how the sound in the bowl 
> changes, stopping the mixer and checking out how cream feels. You do this, 
> because if you whip too long, the cream will turn into butter.
>
>
>> On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>>
>> 1. First put your beeters in the freezer.
>> Two: Have your egg whites as cold as you can,
>> 3. Beet with as fast as possible until egg whites are forming peaks.
>>
>> This method whould work.
>>
>> Gary Patterson
>>
>>
>> -Original Message-
>> From: Lisa Belville via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Thursday, October 26, 2017 1:43 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Lisa Belville
>> Subject: [CnD] Making whipped cream
>>
>> Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I 
>> usually use something like Cool Whip for theese things. How  long do I beat 
>> the heavy cream? I have a balloon whisk and a small hand mixer. I'm assuming 
>> the mixer would work better than the whisk. Here's the recipe:
>>
>> No-bake Dulce De Leche Cheesecake by Tasty
>> 6 servings
>>
>> Ingredients
>> 24 chocolate cream cookie
>> ⅓ cup butter, melted
> That is for stiffly beating egg whites, not making whipped cream. For whipped 
> cream, you need to buy what is called heavy or whipping cream. You are right 
> about cold beaters and cold bowl. The bowl should be stainless steel or 
> glass, not plastic, because plastic can absorb the fat from the cream. Put 
> the mixer on high-speed, and then listen for how the sound in the bowl 
> changes, stopping the mixer and checking out how cream feels. You do this, 
> because if you whip too long, the cream will turn into butter.
>
>
>> On Oct 26, 2017, at 8:59 PM, Gary Patterson via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>>
>> 1. First put your beeters in the freezer.
>> Two: Have your egg whites as cold as you can,
>> 3. Beet with as fast as possible until egg whites are forming peaks.
>>
>> This method whould work.
>>
>> Gary Patterson
>>
>>
>> -Original Message-
>> From: Lisa Belville via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Thursday, October 26, 2017 1:43 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Lisa Belville
>> Subject: [CnD] Making whipped cream
>>
>> Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I 
>> usually use something like Cool Whip for theese things. How  long do I beat 
>> the heavy cream? I have a balloon whisk and a small hand mixer. I'm assuming 
>> the mixer would work better than the whisk. Here's the recipe:
>>
>> No-bake Dulce De Leche Cheesecake by Tasty
>> 6 servings
>>
>> Ingredients
>> 24 chocolate cream cookie
>> ⅓ cup butter, melted
>> 13 oz dulce de leche
>> 8 oz cream cheese
>> 1 tablespoon vanilla extract
>> 1 cup heavy cream, whipped
>> 8 strawberry, halved, to garnish
>>
>> Preparation
>> 1. Crush cookies and mix with butter.
>> 2. Spread mixture over pie pan, pressing down to make a compact crust. 
>> Refrigerate crust while making filling.
>> 3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla 
>> extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped 
>> cream into filling ingredients.
>> 4. Spread mixture over pie crust.
>> 5. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a 
>> hurry, you could also freeze the pie for 1-2 hours.) 6. Top with 
>> strawberries, cut, and serve.
>> 7. Enjoy!
>>
>> Sent from my iPhone
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>>
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>>
>
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>

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Re: [CnD] Making whipped cream

[Lisa Belville via Cookinginthedark]

It would be in your store's international isle or possibly with the condensed 
and evaporated milk.  I'm not sure exactly where because I use Instacart and I 
just did a search for it in my grocery store's listings in the Instacart app.

Sent from my iPhone

> On Oct 26, 2017, at 8:53 PM, Wendy via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Where does one buy 13 oz dulce de leche? Thanks.
> Wendy
>
> -Original Message-----
> From: Lisa Belville via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, October 26, 2017 1:44 PM
> To: cookinginthedark@acbradio.org
> Cc: Lisa Belville <lisa...@frontier.com>
> Subject: [CnD] Making whipped cream
>
> Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I 
> usually use something like Cool Whip for theese things. How  long do I beat 
> the heavy cream? I have a balloon whisk and a small hand mixer. I'm assuming 
> the mixer would work better than the whisk. Here's the recipe:
>
> No-bake Dulce De Leche Cheesecake by Tasty
> 6 servings
>
> Ingredients
> 24 chocolate cream cookie
> ⅓ cup butter, melted
> 13 oz dulce de leche
> 8 oz cream cheese
> 1 tablespoon vanilla extract
> 1 cup heavy cream, whipped
> 8 strawberry, halved, to garnish
>
> Preparation
> 1. Crush cookies and mix with butter.
> 2. Spread mixture over pie pan, pressing down to make a compact crust. 
> Refrigerate crust while making filling.
> 3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla 
> extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped 
> cream into filling ingredients.
> 4. Spread mixture over pie crust.
> 5. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a 
> hurry, you could also freeze the pie for 1-2 hours.) 6. Top with 
> strawberries, cut, and serve.
> 7. Enjoy!

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[CnD] Making whipped cream

[Lisa Belville via Cookinginthedark]

Hi, all. I'm making a no-bake cheesecake that calls for heavy cream. I usually 
use something like Cool Whip for theese things. How  long do I beat the heavy 
cream? I have a balloon whisk and a small hand mixer. I'm assuming the mixer 
would work better than the whisk. Here's the recipe:

No-bake Dulce De Leche Cheesecake by Tasty
6 servings

Ingredients
24 chocolate cream cookie
⅓ cup butter, melted
13 oz dulce de leche
8 oz cream cheese
1 tablespoon vanilla extract
1 cup heavy cream, whipped
8 strawberry, halved, to garnish

Preparation
1. Crush cookies and mix with butter.
2. Spread mixture over pie pan, pressing down to make a compact crust. 
Refrigerate crust while making filling.
3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) 
until smooth. In a separate bowl whip the heavy milk. Mix whipped cream into 
filling ingredients.
4. Spread mixture over pie crust.
5. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a 
hurry, you could also freeze the pie for 1-2 hours.)
6. Top with strawberries, cut, and serve.
7. Enjoy!

Sent from my iPhone
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Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

[Lisa Belville via Cookinginthedark]

Hi, I guess it depends on how well you like blueberries. I wouldn't use more 
than a cup if using fresh berries. 

Sent from my iPhone

> On Oct 18, 2017, at 10:05 PM, Reinhard Stebner via Cookinginthedark 
>  wrote:
> 
> If I wanted to add blueberries, how much blueberries should I be adding?
> 
> Sent from my iPhone
> 
>> On Oct 18, 2017, at 8:12 PM, Marilyn Pennington via Cookinginthedark 
>>  wrote:
>> 
>> It really is a good cake and the blueberries would make it even better?
>> 
>> Did they quit making the muffin mix?  I liked it too.
>> 
>> Marilyn
>> 
>> -Original Message-
>> From: Deborah Barnes via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org] 
>> Sent: Wednesday, October 18, 2017 5:16 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Deborah Barnes
>> Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE
>> 
>> This sounds absolutely wonderful!
>> 
>> I used to love getting the Duncan Hines Blueberry muffin mix.  It had a can 
>> of blueberries and a topping.  I'd love to be able to use your recipes and 
>> put blueberries in it.  I can't get the loaf/muffin mix now, so this sounds 
>> wonderful!  I'm making it as soon as I can get to the grocery store!
>> 
>> Deb B.
>> 
>> -Original Message-
>> From: Marilyn Pennington via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org] 
>> Sent: Wednesday, October 18, 2017 3:15 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Marilyn Pennington
>> Subject: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE
>> 
>> I am posting this recipe again, because I may have messed up the subject 
>> line.  
>> 
>> 
>> 
>> I take this coffee cake to Church sometimes because we always have food 
>> there before Church begins.  I have been asked to bring it more than once.
>> 
>> 
>> 

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Re: [CnD] Need a Recipe Repost Please

[Lisa Belville via Cookinginthedark]

Jeanne, thanks so much.

Lisa


Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com

- Original Message - 
From: "Jeanne Fike via Cookinginthedark" <cookinginthedark@acbradio.org>

To: <cookinginthedark@acbradio.org>
Cc: "Jeanne Fike" <jfike...@charter.net>
Sent: Saturday, July 15, 2017 5:21 PM
Subject: Re: [CnD] Need a Recipe Repost Please



Hi Lisa,
I found the recipe in my email. It's below my name.
Hth   Jeanne

Lemon Herb Chicken

Yield: 6 servings
Source: The Complete Idiot's Guide to Terrific Diabetic Meals

Ingredients

-  1/4 cup olive oil
-  1/4 cup fresh lemon juice
-  2 tablespoons herbes de Provence
-  1/4 teaspoon freshly ground black pepper
-  6 (3 ounce) boneless, skinless chicken breast halves
-  Vegetable oil cooking spray

Directions

In a 1-gallon self-closing plastic bag, combine oil, lemon juice, herbes 
de Provence, black pepper, and chicken; seal the bag and shake to coat.

Refrigerate 30 to 60 minutes.

When you are ready to cook, spray a grill rack with cooking spray. Preheat 
a gas grill to medium/medium-high or prepare a medium-hot fire in a 
charcoal grill, with the rack placed 4 to 6 inches above the heat.


Remove chicken from marinade and discard marinade.

Place chicken on the grill and cook for 10 to 15 minutes or until chicken 
is cooked through and no longer pink, and its juices run clear, turning 
once.

(Internal Temperature of 165 F)

Nutritional Information Per Serving

Calories: 175 ; Protein: 21 g ; Fat: 13 g ;
Sodium: 76 mg; Cholesterol: 68 mg ;
Dietary Fiber: 0 g ; Carbohydrates: 0.5 g
Exchanges: 3 Lean Meat, 2 Fat

-Original Message-
From: Lisa Belville via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]

Sent: Saturday, July 15, 2017 5:04 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: [CnD] Need a Recipe Repost Please

Hi, all.

Last week Dale posted a recipe for Lemon Herb chicken.  I can't access the 
archives, so would someone be kind enough to repost it?


Thanks in advance.

Lisa
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[CnD] Need a Recipe Repost Please

[Lisa Belville via Cookinginthedark]

Hi, all.

Last week Dale posted a recipe for Lemon Herb chicken.  I can't access the 
archives, so would someone be kind enough to repost it?

Thanks in advance.

Lisa
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Re: [CnD] cooking pasta or rice a roni in the crock pot

[Lisa Belville via Cookinginthedark]

Hi, Lisa.  Not sure how well this would work. Usually pasta even the regular 
kind that requires cooking fully doesn't do well in a slow cooker unless the 
pasta is partially cooked and added at the last hour or so before the meal 
should be done.  Do you have a microwave you could use to get things going 
before throwing the pasta into the crock?





Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com

- Original Message - 
From: "Lisa P. Geibel via Cookinginthedark" 

To: 
Cc: "Lisa P. Geibel" 
Sent: Saturday, May 27, 2017 1:35 PM
Subject: [CnD] cooking pasta or rice a roni in the crock pot



Hi,
Hubby and I are in a bit of a strange situation for the moment and I was 
just wondering if it's possible to cook either pasta, boxed macaroni and 
cheese or rice a roni in the crock pot? I heard someone used to make 
macaroni and cheese that way, but I don't know any details. Any help would 
be greatly appreciated? Thanks.

--
Lisa
E-Mail: lisapgeibel...@gmail.com
Facebook: http://facebook.com/ldporter1
Twitter: http://twitter.com/LisaLisa429
Philmore box shared with hubby:
773-572-7897
Big Brother update line is option 1 of our box and the breaking TV News 
updates line is option 9 of our box. You can hear our wedding with option 
2.

God bless everyone!!!
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Re: [CnD] Frozen peanut Butter Pie

[Lisa Belville via Cookinginthedark]

If you mean the stuff in a can I'm not sure how it would act as it cooled.
I suppose you could mix up some dream whip and use that instead.




Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com

- Original Message -
From: "Gerry Leary via Cookinginthedark" <cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>
Cc: "Gerry Leary" <lger...@q.com>
Sent: Saturday, October 15, 2016 2:20 AM
Subject: Re: [CnD] Frozen peanut Butter Pie


What can I use instead of Cool Whip? Will regular whip cream work well?

Sent from my iPhone this time

On Oct 14, 2016, at 2:48 PM, Mike and Jean via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:

I am so glad that you liked the pie.  The crust you want sounds great too.
Mike

-----Original Message-----
From: Lisa Belville via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, October 13, 2016 4:36 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville <lisa...@frontier.com>
Subject: Re: [CnD] Frozen peanut Butter Pie

Mike, just wanted you to know I made this a couple of weekends ago for a
family cookout.  Needless to say, the pie was a hit.  I only wish I could
have found a deep dish Oreo crust because I think it would also go well with
the peanut butter chocolate chip combo.




Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com

- Original Message -
From: "Mike and Jean via Cookinginthedark" <cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>; <c...@mamas-corner.groups.io>
Cc: "Mike and Jean" <mjs1...@sc.rr.com>
Sent: Sunday, September 18, 2016 5:37 AM
Subject: [CnD] Frozen peanut Butter Pie


I make this a lot as it is one of my favorite desserts.



3 oz. cream cheese

1 cup confectioner’s sugar sifted

1/3 cup plus 2 tbs creamy peanut butter

½ cup milk

9 or 10 oz. Cool Whip

1 deep dish graham cracker crust

¼ cup finely chopped peanuts or ½  cup milk chocolate morsels



Whip cream cheese on low speed until soft and fluffy.  Beat in sugar and
peanut butter at medium speed. Slowly beat in milk.

Fold in Cool Whip and pour mixture into pie shell. Sprinkle on chopped
peanuts or milk chocolate morsels.  Cover and freeze until firm.

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[CnD] Clever Kitchen Microwave Multicooker

[Lisa Belville via Cookinginthedark]

Hi, all
I got this as a birthday gift and wondered if anyone on the list has used this 
device?

Supposedly, it steams, roasts, bakes and you can get browned topping with it.

It comes with a 35 page booklet of recipes and instructions that seem easy 
enough to follow, though I'll have to mess around with timing since my 
microwave is 1200 watts and they used a 900 watt one when doing the recipes'.

more info is at 
http://www.qvc.com/qvc.product.K42443.html?item=K42443=BV1=detail=2398497

or if you can't do the link, go to www.qvc.com and search by item number K42443.

Lisa
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Re: [CnD] looking for tips on recipe organizing

[Lisa Belville via Cookinginthedark]

I do something similar, only I have them all in a word document with an 
informal table of contents listing major sections divided by type of meal 
and then meat ingredients.  There's Appetizers, chicken, beef, etc.  Each 
section starts on it's own page with a centered title and each recipe in all 
sections has three asterisks before it.  I use MS word, so I can search by 
section and then use either the three asterisks or search by name or 
ingredient.  Word still has this bug where once you enter a search term, 
doing a page down will take you to every instance of that term.  This is why 
I try to not search by words like Eggs, butter, etc.  It might seem 
cumbersome, but it works for me.


Lisa



Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com

- Original Message - 
From: "rebecca manners via Cookinginthedark" 

To: ; "Lori Scharff" 
Sent: Monday, December 21, 2015 2:54 PM
Subject: Re: [CnD] looking for tips on recipe organizing


I store them in folders on my PC. These include folders for cakes, cookies, 
breads, etc.


Hope that helps,

Becky Manners

-Original Message- 
From: Lori Scharff via Cookinginthedark

Sent: Sunday, December 20, 2015 1:58 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] looking for tips on recipe organizing

Hi all,

I am looking for a way to organize recipies. I have a PC as well as an
iPhone and a BrailleNote to do the job. Does anyone have a good way of
organizing and storing recipies?

I am finding that I have a large amount of recipies and they are not as
organized as they could be.

If you are using an app, where do the recipies get stored? How accessible 
is

the app? How do you get say a recipe from an email into the app? What if I
wanted to type in a recipe  to be stored, would that be possible?

Lori



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Re: [CnD] Effective Way to Cook McAroni and Cheese in the Oven

[Lisa Belville via Cookinginthedark]

Hi, Victoria.

I've made Mac and cheese in the oven before and it turned out Okay.  The 
butter didn't burn because everything was mostly pre-mixed before it went in 
the oven.  Probably the biggest problem you'll have is being sure your pan 
doesn't boil over while it's in the oven.  You can prevent this by using a 
cookie sheet or one of those silicone oven liners.


Lisa


Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com

- Original Message - 
From: "Victoria via Cookinginthedark" 

To: 
Sent: Sunday, November 29, 2015 6:53 AM
Subject: [CnD] Effective Way to Cook McAroni and Cheese in the Oven





I have been to restaurants, one in particular in the town where I live)
where they do their macaroni and cheese in the oven.



If you do that, do you cook it first according to box directions?  Surely
you don't put the raw pasta in the baking pan do you?  Then there is the
issue of the butter which is part of what goes into that.  Butter burns 
very

easily so how would one do this?  Any ideas?



Any help you can give would be greatly appreciated.



Thanks.





Victoria E Gilkerson







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[CnD] Lazy Cook's Macaroni & Cheese

[Lisa Belville via Cookinginthedark]

Victoria and all,

This is the recipe I was mentioning before.  I used the three cups of cheddar 
cheese, but I think it would be good with the jar of cheese sauce the original 
recipe calls for.  I might also add evaporated milk as a variation just because 
it gives a richer flavor.  Just my opinion, though.



Lazy Cook's Macaroni & Cheese

Serving Size: 8



5 tablespoons margarine

2 cups macaroni -- uncooked

1 jar Ragú or Classico Cheese Sauce -- any flavor

5 cups milk

salt and pepper -- to taste



Preheat oven to 325 degrees.



Melt margarine in a 13x9-inch pan. Add uncooked macaroni, cheese sauce, milk, 
salt and pepper.



Bake, uncovered, for 75 minutes.



Variations:



Substitute 3 cups of any type of shredded cheese in place of the cheese sauce.

Add your favorite spice such as thyme, Italian seasoning, etc.

Before baking add 1 pound of any of the following cooked meats: Ground beef, 
ground turkey, ground sausage, hot dogs, chicken, pork, Spam, smoked sausage

links or kielbasa.




Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com
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[CnD] Three Cheese Macaroni Casserole

[Lisa Belville via Cookinginthedark]

Here's another mac and cheese that uses the oven.  It's not until the last 
step, though.


Three Cheese Macaroni Casserole

Serving Size: 6

 

1 1/2 cups elbow macaroni

2 tablespoons margarine

2 tablespoons flour

3/4 cup milk

3/4 cup grated extra sharp cheddar cheese

1/2 cup grated pepper jack cheese

1/4 cup grated Parmesan cheese

1 teaspoon hot sauce -- or to taste

salt and pepper -- to taste

1/4 cup dry bread crumbs

 

Preheat oven to 350 degrees.

 

Cook the macaroni according to the package directions until tender but still 
firm. Drain and place in a greased casserole dish.

 

In a small saucepan, melt the margarine over medium heat and then whisk in the 
flour. Cook for about 2 minutes or until the mixture is thick and pasty.

Gradually drizzle in the milk, whisking constantly, and cook for 7 to 8 minutes 
or until the sauce has thickened. Remove from heat, but keep it warm.

 

Reserve 1 tablespoon of each of the cheeses in a small bowl. Add the remaining 
cheese to the white sauce and stir until smooth. Heat over low heat, if 
necessary,

to melt the cheese. Add the hot sauce and season with salt and pepper to taste.

 

Pour the sauce over the macaroni in the baking dish and stir until well mixed. 
Mix the breadcrumbs and the 3 tablespoons of reserved cheese and sprinkle

over the top of the macaroni.

 

Bake for 35 to 40 minutes or until hot and bubbly and lightly browned on top.


Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com
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Re: [CnD] Salt Rosemary Potatoes

[Lisa Belville via Cookinginthedark]

Hi.  I'm assuming that you didn't include an oven temp because you cooked 
these in a microwave?





Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com

- Original Message - 
From: "ellen telker via Cookinginthedark" 

To: 
Sent: Saturday, November 14, 2015 7:26 PM
Subject: [CnD] Salt Rosemary Potatoes


This is the potato recipe I found.  I made 3 potatoes which were the size 
of a fresh apricot or plum so I cooked them 4 minutes, then turned them 
and then cooked them another 3 minutes and they were done and they went 
nicely with my piece of fish and frozen broccoli.


Salt Rosemary Potatoes
Prep time: 5 minutes
Cooking time: 17 to 20 minutes
Serves 4
4 tbsp butter
2 pounds small red potatoes
1/4 cup coarse (Kosher) salt
2 tbsp. rosemary
Put butter in a 1 cup glass measure. Cook on high for 1 minute or until 
melted.

Wash potatoes, do not peel.
In a 10 inch shallow baking dish combine salt and rosemary; toss to blend. 
Place potatoes on top and brush with half of the melted butter.  Cover 
with wax paper and cook on high for 8 minutes.  Turn potatoes over with 
tongs and brush with remaining butter.  Cover again and cook on high for 7 
to 10 minutes, just until potatoes are fork tender, do not overcook. 
Brush off excess salt and rosemary with a pastry brush.  Serve hot.

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Re: [CnD] Other List Information

[Lisa Belville via Cookinginthedark]

Hi, Steve.

I just tried subscribing to the shopping list and got this note from 
Yahoogroups:



We are unable to process the message from 
to .

Your message was addressed to a group (shoppingcenter)
that does not exist.
Please check to make sure you spelled the group name
correctly.

Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com

- Original Message - 
From: "Steve Stewart via Cookinginthedark" 

To: ; "Claudia" 
Sent: Saturday, October 24, 2015 7:14 AM
Subject: Re: [CnD] Other List Information



the shopping list is; shoppingcenter-subscr...@yahoogroups.com

-Original Message- 
From: Claudia via Cookinginthedark

Sent: Saturday, October 24, 2015 4:43 AM
To: cookinginthedark@acbradio.org ; 'Nancy Martin'
Subject: [CnD] Other List Information

Hi,

There used to be a Shopping list that talked about different shopping, 
such as shopping on QVC.

Does anyone have that list information?

Also, I used to be on a Household Tips list.  If anyone has that list info 
as well, I'd appreciate.

Thanks.



Claudia'


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Steve Stewart
CnD Moderator
email; cookda...@suddenlink.net
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Re: [CnD] Looking for scalloped potatoes recipe

[Lisa Belville via Cookinginthedark]

Could you maybe look up a flavorful cream sauce that doesn't use cheese? 
Something with heavy cream or whole milk and a mix of spices?


I know that's not much help.  I've never seen a scalloped potatoes recipe 
that doesn't have some kind of cheese, whether it's cheddar or something 
more exotic, but I've seen plenty of white sauces that don't use cheese as a 
basis for flavor.


Lisa



Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com

- Original Message - 
From: "Andrea Stone via Cookinginthedark" 

To: 
Sent: Sunday, October 18, 2015 5:05 PM
Subject: [CnD] Looking for scalloped potatoes recipe



Hi everyone,
I was just wondering if anyone has a recipe for scalloped potatoes in a 
creamy sauce, but one that isn't a creamy cheese sauce?
We usually just buy boxes of them from the store, like in the Betty 
Crocker brand and such. And the ones we buy always say they're in a creamy 
sauce, but it never says it's a cheese sauce. I get sick if I eat cheese. 
Every home made recipe I looked up all uses cheese. I'd like to find a 
cheeseless one to try, if possible. Thank you for your help.

Andrea
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Re: [CnD] The RangeMate is pretty handy, sometimes

[Lisa Belville via Cookinginthedark]

Hi, Alex.

My mom got me one of these from QVC, only it's round and has a silicone
insert I can use to steam veggies.  There's also a 4 cavity silicone muffin
pan that comes with it.

So far I really like mine.  I've made meat loaf, hamburgers, several types
of chicken and have steamed vegetables with no problem.

It is tricky to figure out cooking times, even though the microwave wattage
used in their manual is an 1100 watt and that's the same as mine, so there's
been some trial and error.

Still, it does a good job with browning things and you really can make a
grilled chese that's crispy on both sides.  You'd never know it was cooked
in a microwave.

Lisa

Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com

- Original Message -
From: Alex Hall via Cookinginthedark cookinginthedark@acbradio.org
To: cookinginthedark@acbradio.org
Sent: Friday, May 22, 2015 4:49 PM
Subject: [CnD] The RangeMate is pretty handy, sometimes


Hi all,
My grandmother is constantly buying random things she sees on TV that will
help me in the kitchen. Very rarely do they prove to be anything more that
Ebay fodder, but there are exceptions.

The RangeMate (www.rangemateusa.com) is one. It claims to let you cook
hamburgers, chicken breasts, quesadillas, grilled cheese, and so on, all in
the microwave. Aside from flipping halfway through, you need only put the
item in, put the lid on, and nuke it.

I was skeptical, but I have to admit that I've had success so far. My
hamburger was good, my grilled cheese nicely done, my quesadillas (once I
got the cooking time down) quite tasty… I expected a different taste or
texture, in the same way food in a slow cooker can taste more steamed than
one would like. This wasn't the case, though. The website lists a lot more
recipes--muffins, oatmeal, eggs, and more--but I haven't tried them yet.

The RangeMate is a large rectangle made from plastic. The long sides are
slightly convex and sport small handles. Inside, you have a grill pan,
complete with the ridges that will give things grill marks. The plastic
sides extend above the pan a few inches, until terminating in a rubber ring
that goes around the inner perimeter. The lid, which has a knob-like handle
on top, rests on that rubber. It just sits there, no locking mechanism or
anything. Once you put your food on the pan and put the lid on, you place
the entire contraption in the microwave and hit 'Start'. As I said, you'll
have to flip your meal partway through cooking; the small size of the
RangeMate can make this a bit of a challenge, but I doubt most people would
have a problem.

If you've been considering one of these, or have never heard of it, my
personal--and still somewhat limited--experience is that this thing does
what it says on the box. Give it a try, especially if you have a
glass-topped stove or can never get the timing right when cooking something
in a pan.

--
Have a great day,
Alex Hall
mehg...@icloud.com

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