Re: [CnD] Baked Parmesan Sour Cream Chicken

[Mike and Jean via Cookinginthedark]

I am looking forward to cooking this dish as well.  mike

-Original Message-
From: Cookinginthedark  On Behalf Of
Cindy Simpson via Cookinginthedark
Sent: Monday, March 9, 2020 3:55 AM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson 
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken

I'm really interested in cooking this, but can you accomplish the same thing
on a cookie sheet if you don't have a 9 by 13 pan? Or would you run the risk
of juices going everywhere? I bake chicken on my cookie sheet all the time,
but never with sour cream on it. Would anything bad happen if I did this
same recipe on a cookie sheet?
Thank you
Cindy


On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Baked Sour Cream Parmesan Chicken
>
> 1 pound skinless, boneless chicken breast halves
> 6 ounces sour cream
> 1/4 cup shredded Parmesan cheese
> 1 clove garlic, pressed
> 1/2 teaspoon paprika
> 1/2 teaspoon salt
> 1/4 teaspoon black pepper
> 1/4 cup dry Italian breadcrumbs
> Preheat oven to 350 degrees F.
>
> Wipe the chicken dry and place the chicken in a single layer in a 
> greased 9x13-inch baking dish.
>
> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and 
> pepper until smooth. Spread the mixture evenly over the chicken.
>
> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist 
> the crumbs lightly with olive oil or nonstick cooking spray.
>
> Bake at 350 degrees F for 25-30 minutes or until chicken tests done 
> and the breadcrumbs are golden brown.
>
>
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>


--
Cindy Simpson
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Re: [CnD] testing

[Mike and Jean via Cookinginthedark]

Got your message

-Original Message-
From: Cookinginthedark  On Behalf Of
Dena Polston via Cookinginthedark
Sent: Saturday, February 29, 2020 1:02 AM
To: Cookinginthedark@acbradio.org
Cc: Dena Polston 
Subject: [CnD] testing

None of my messages seem to be going to any individual members or to this
list. I'm just testing. Thx.

Dena

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[CnD] Slow Cooker Hot Fudge Chocolate Cake

[Mike and Jean via Cookinginthedark]

Slow Cooker Hot Fudge Chocolate Cake


 

 

This is an easy, no-mixer cake that's super soft, gooey, moist, rich, and
fudgy. As the cake cooks, it creates its own hot fudge sauce! For the full
experience, serve with ice cream or whipped cream. 

Yield: 8 servings.   

Prep Time 5 minutes 

Cook Time 1 hour 30 minutes 

Total Time 1 hour 35 minutes 


Ingredients


1 cup all-purpose flour

1 cup granulated sugar, divided

1/4 cup + 3 tablespoons unsweetened cocoa powder, divided

1 teaspoon baking powder

1/2 teaspoon salt, or to taste

3/4 cup milk (I used cashewmilk; chocolate milk may be substituted)

1/3 cup vegetable or canola oil

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

1 1/2 cups boiling water

ice cream and/or whipped topping or whipped cream for serving, optional but
recommended


Instructions


1.  Line a 6-quart slow cooker with a liner if using one. I prefer to
use liners for easy cleanup and storage, see step 8. Spray liner or base and
sides of slow cooker with cooking spray; set aside.
2.  To a medium bowl, add the flour, 1/2 cup sugar, 1/4 cup cocoa
powder, baking powder, salt, and whisk to combine.
3.  Add the milk, oil, vanilla, and stir until just moistened.
4.  Turn batter out into prepared slow cooker and spread it into a
smooth, even, flat layer.
5.  Evenly sprinkle the chocolate chips; set aside.
6.  To a medium bowl (the same one you already used is fine, just wipe
it clean with a paper towel), add 1/2 cup sugar, 3 tablespoons cocoa powder,
the boiling water, and whisk to combine.
7.  Carefully pour the hot cocoa-water mixture over the batter in slow
cooker. Do not stir. This mixture turns into hot fudge while the cake bakes;
do not stir.
8.  Cover and cook on high for about 1 1/2 to 2 hours, or until a
toothpick inserted into center of cake comes out clean. Start checking at
just over one hour to ensure you don't overbake (no raw egg issues to worry
about). My cake was done at 90 minutes. All slow cookers vary so cook until
cake is done.
9.  Remove the top portion of the slow cooker (the ceramic bowl the cake
is cooking in) from the base (heating element) to allow cake to cool
momentarily before serving. I recommend serving with ice cream and/or
whipped topping or whipped cream.


Notes


*   I have not tested the recipe using the low heat setting and can't
speak to baking time or results; nor have I tested it using smaller-sized
slow cookers.
*   Cake is best warm and fresh but will keep in an airtight container
for up to 5 days at room temp, noting the sauce absorbs into the cake by the
second day. Storage is much easier if you use a liner because you can lift
the entire liner out, cake and all, and place in an airtight container.
*   Adapted from BHG
  and Betty Crocker


Nutrition Information:


Yield:8 


Serving Size:1 


 


Amount Per Serving: Calories: 336 Total Fat: 11g Saturated Fat: 6g Trans
Fat: 0g Unsaturated Fat: 5g Cholesterol: 10mg Sodium: 225mg Carbohydrates:
58g Net Carbohydrates: 0g Fiber: 2g Sugar: 41g Sugar Alcohols: 0g Protein:
4g

C Averie Sunshine

Cuisine: American / Category: Cakes & Cupcakes.  Enjoy.  From Arlette

 

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[CnD] Crock Pot Peanut Butter Hot Chocolate Lava Cake Recipe

[Mike and Jean via Cookinginthedark]

Crock Pot Peanut Butter Hot Chocolate Lava Cake Recipe

 

  

 

Prep Time: 15 minutes Cook Time: 2 hours Total Time: 2 hours, 15 minutes
Yield: 6 servings

 

Ingredients

1/2 c. all-purpose flour  Coupons

3/4 c. sugar, divided

3/4 tsp baking powder

1/3 c. international Delight Milk Hot Chocolate

1 Tbsp vegetable oil

1/2 tsp vanilla

1/4 c. peanut butter

2 Tbsp cocoa powder

3/4 c. boiling water

Toppings

Ice Cream

Chocolate Syrup

Peanut Butter

Instructions

Combine flour, 1/4 c. sugar, and baking powder in a large bowl. Add milk,
oil and vanilla. Stir until completely mixed and the mixture is smooth. stir
in peanut butter. Then pour into your 4 quart slow cooker.

Mix together remaining 1/2 c. sugar and cocoa powder in a separate bowl.
Slowly stir in boiling water. Pour mixture over batter. DO NOT STIR.

Cover and cook on high 2 t 3 hours or until a toothpick inserted in the
center comes out clean.

Serve with ice cream , chocolate syrup and peanut butter.

"Arlettes sweet temptations"

 

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Re: [CnD] Slow cooking

[Mike and Jean via Cookinginthedark]

Please post the pumpkin cake recipie.  i love pumpkin.  mike

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S via Cookinginthedark
Sent: Sunday, February 23, 2020 5:21 PM
To: cookinginthedark@acbradio.org
Cc: Linda S 
Subject: Re: [CnD] Slow cooking

Hi Amy:

Bake it in the oven at dg350 and I think it's a 9 by 13 cake pan. You can put 
wax paper or parchment down so it won't stick; give it a spray with cooking 
spray, not too much. Good luck.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Amy E. Baron via Cookinginthedark
Sent: Sunday, February 23, 2020 2:16 PM
To: cookinginthedark@acbradio.org
Cc: Amy E. Baron
Subject: Re: [CnD] Slow cooking

Hi Linda,
How long you cook the pumpkin cake for and where do you cook in?

Amy
-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S via Cookinginthedark
Sent: Sunday, February 23, 2020 11:53 AM
To: cookinginthedark@acbradio.org
Cc: Linda S 
Subject: Re: [CnD] Slow cooking

I think that Dump Cake would work well. Also, wonder ifthe Weight Watcher's 
pumpkin cake would work?
That one is so easy. A 16oz. can of pumpkin, one spice cake mix, and a slightly 
beaten egg ... well, I always add one even though the recipe doesn'tcall for 
it. Makes the cake nice and fluffy.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Jude DaShiell via Cookinginthedark
Sent: Sunday, February 23, 2020 10:14 AM
To: Mike and Jean via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Slow cooking

You can even bake cakes in a slow cooker/crockpot, recipes do exist.
On
Sun, 23 Feb 2020, Mike and Jean via Cookinginthedark wrote:

> Date: Sun, 23 Feb 2020 04:43:10
> From: Mike and Jean via Cookinginthedark 
> 
> To: cookinginthedark@acbradio.org
> Cc: Mike and Jean 
> Subject: Re: [CnD] Slow cooking
>
> THANKS SO MUCH.  MIKE
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Nicole Massey via Cookinginthedark
> Sent: Saturday, February 22, 2020 12:39 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] Slow cooking
>
> Just posted the Crock Pot Pizza recipe. I'll have to construct the chex mix 
> recipe from other recipes, as I use a definite variation on the recipes I've 
> got.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Mike and Jean via Cookinginthedark
> Sent: Saturday, February 22, 2020 5:28 AM
> To: cookinginthedark@acbradio.org
> Cc: Mike and Jean 
> Subject: Re: [CnD] Slow cooking
>
> PLEASE POST BOTH OF THESE RECIPIES.  THANKS, MIKE
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Nicole Massey via Cookinginthedark
> Sent: Friday, February 21, 2020 11:14 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] Slow cooking
>
> There are other things they do very well that aren't cooked all day and 
> aren't soup/stew items. Two of my favorites are making my own "Trash" (Now 
> more commonly known as Chex Mix) and the amazing Crock Pot Pizza recipe I 
> found on a BBS years ago. The Trash recipe involves an open crock, while the 
> pizza recipe only takes about an hour and a half to melt the cheese and warm 
> the meats and other toppings.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Brennen Kinch via Cookinginthedark
> Sent: Friday, February 21, 2020 8:47 PM
> To: cookinginthedark@acbradio.org
> Cc: Brennen Kinch 
> Subject: Re: [CnD] Slow cooking
>
> I think after Thursday night especially for things like chicken and 
> soups and stews and things like that I?m just going to bite the bullet 
> and start using my crockpot from now on for those things LOL this way 
> I don?t have to keep monitoring the temperature all the time for 
> things and just let it cook over the course of a day and then when I 
> get home from work or something I?ll have a whole meal
>
> Sent from my iPhone
>
> > On Feb 21, 2020, at 9:34 PM, diane.fann7--- via Cookinginthedark 
> >  wrote:
> >
> > Absolutely agree with that.
> >
> > -Original Message-
> > From: Cookinginthedark  On 
> > Behalf Of Nicole Massey via Cookinginthedark
> > Sent: Friday, February 21, 2020 9:03 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Nicole Massey 
> > Subject: Re: [CnD] Slow cooking
> >
> > I'd much rather repair something than replace it, and I've got the 
> > basic skills to replace cords, so it'

Re: [CnD] Slow cooking

[Mike and Jean via Cookinginthedark]

THANKS SO MUCH.  MIKE

-Original Message-
From: Cookinginthedark  On Behalf Of 
Nicole Massey via Cookinginthedark
Sent: Saturday, February 22, 2020 12:39 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Slow cooking

Just posted the Crock Pot Pizza recipe. I'll have to construct the chex mix 
recipe from other recipes, as I use a definite variation on the recipes I've 
got.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Mike and Jean via Cookinginthedark
Sent: Saturday, February 22, 2020 5:28 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean 
Subject: Re: [CnD] Slow cooking

PLEASE POST BOTH OF THESE RECIPIES.  THANKS, MIKE

-Original Message-
From: Cookinginthedark  On Behalf Of 
Nicole Massey via Cookinginthedark
Sent: Friday, February 21, 2020 11:14 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Slow cooking

There are other things they do very well that aren't cooked all day and aren't 
soup/stew items. Two of my favorites are making my own "Trash" (Now more 
commonly known as Chex Mix) and the amazing Crock Pot Pizza recipe I found on a 
BBS years ago. The Trash recipe involves an open crock, while the pizza recipe 
only takes about an hour and a half to melt the cheese and warm the meats and 
other toppings.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Brennen Kinch via Cookinginthedark
Sent: Friday, February 21, 2020 8:47 PM
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch 
Subject: Re: [CnD] Slow cooking

I think after Thursday night especially for things like chicken and soups and 
stews and things like that I’m just going to bite the bullet and start using my 
crockpot from now on for those things LOL this way I don’t have to keep 
monitoring the temperature all the time for things and just let it cook over 
the course of a day and then when I get home from work or something I’ll have a 
whole meal

Sent from my iPhone

> On Feb 21, 2020, at 9:34 PM, diane.fann7--- via Cookinginthedark 
>  wrote:
> 
> Absolutely agree with that. 
> 
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Nicole Massey via Cookinginthedark
> Sent: Friday, February 21, 2020 9:03 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] Slow cooking
> 
> I'd much rather repair something than replace it, and I've got the 
> basic skills to replace cords, so it's worth it to do the work for a 
> beloved appliance. I know I'm very atypical in the blind community in this 
> regard.
> 
> Sent from my HAL 9000 in transit to Jupiter
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Marie Rudys via Cookinginthedark
> Sent: Friday, February 21, 2020 5:24 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: Re: [CnD] Slow cooking
> 
> Goodness; nobody here repairs small appliances.
> They tell us to get new ones.
> 
> Sometimes, I find some surprises at Goodwill.
> You just never know.
> 
> Marie
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Nicole Massey via Cookinginthedark
> Sent: Friday, February 21, 2020 2:55 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey
> Subject: Re: [CnD] Slow cooking
> 
> I've got two of the original Rival Crock Pots, both of which still 
> work, though I only use them with liners these days because otherwise 
> they're a nightmare to clean. I've got two others, my 5 quart 
> removable crock Rival the one I use the most. I slipped up and melted 
> the cord on it, so I had to replace it., but it still works great after that 
> repair.
> 
> Sent from my HAL 9000 in transit to Jupiter
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Marie Rudys via Cookinginthedark
> Sent: Friday, February 21, 2020 2:28 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: Re: [CnD] Slow cooking
> 
> Wow!!  An older slow cooker from the '70's Amazing how some things 
> last longer than others.
> 
> Marie
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Linda S via Cookinginthedark
> Sent: Friday, February 21, 2020 10:50 AM
> To: cookinginthedark@acbradio.org
> Cc: Linda S
> Subject: Re: [CnD] Slow cooking
> 
> Wow, I like this recipe. I've had one of my slow cookers since the 
> 70's too, my firiends gave

[CnD] SHANNON'S CROCK POT ROAST

[Mike and Jean via Cookinginthedark]

SHANNON'S CROCK POT ROAST

1 3 TO 4 POUND CHUCK ROAST

1 PACKET OF HIDDEN VALLEY RANCH ORIGINAL DRESSING MIX 

 

1 PACKET ITALIAN DRESSING MIX

POUR 2 CUPS OF WATER INTO CROCK POT.  ADD BOTH PACKETS OF DRESSING MIX, STIR
WELL TO DISSOLVE.

ADD ROAST AND COVER WITH ADDITIONAL WATER. 

COOK ON LOW FOR 8 HOURS OR ON HIGH FOR 4 HOURS.

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Re: [CnD] Slow cooking

[Mike and Jean via Cookinginthedark]

PLEASE POST BOTH OF THESE RECIPIES.  THANKS, MIKE

-Original Message-
From: Cookinginthedark  On Behalf Of 
Nicole Massey via Cookinginthedark
Sent: Friday, February 21, 2020 11:14 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Slow cooking

There are other things they do very well that aren't cooked all day and aren't 
soup/stew items. Two of my favorites are making my own "Trash" (Now more 
commonly known as Chex Mix) and the amazing Crock Pot Pizza recipe I found on a 
BBS years ago. The Trash recipe involves an open crock, while the pizza recipe 
only takes about an hour and a half to melt the cheese and warm the meats and 
other toppings.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Brennen Kinch via Cookinginthedark
Sent: Friday, February 21, 2020 8:47 PM
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch 
Subject: Re: [CnD] Slow cooking

I think after Thursday night especially for things like chicken and soups and 
stews and things like that I’m just going to bite the bullet and start using my 
crockpot from now on for those things LOL this way I don’t have to keep 
monitoring the temperature all the time for things and just let it cook over 
the course of a day and then when I get home from work or something I’ll have a 
whole meal

Sent from my iPhone

> On Feb 21, 2020, at 9:34 PM, diane.fann7--- via Cookinginthedark 
>  wrote:
> 
> Absolutely agree with that. 
> 
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Nicole Massey via Cookinginthedark
> Sent: Friday, February 21, 2020 9:03 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] Slow cooking
> 
> I'd much rather repair something than replace it, and I've got the 
> basic skills to replace cords, so it's worth it to do the work for a 
> beloved appliance. I know I'm very atypical in the blind community in this 
> regard.
> 
> Sent from my HAL 9000 in transit to Jupiter
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Marie Rudys via Cookinginthedark
> Sent: Friday, February 21, 2020 5:24 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: Re: [CnD] Slow cooking
> 
> Goodness; nobody here repairs small appliances.
> They tell us to get new ones.
> 
> Sometimes, I find some surprises at Goodwill.
> You just never know.
> 
> Marie
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Nicole Massey via Cookinginthedark
> Sent: Friday, February 21, 2020 2:55 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey
> Subject: Re: [CnD] Slow cooking
> 
> I've got two of the original Rival Crock Pots, both of which still 
> work, though I only use them with liners these days because otherwise 
> they're a nightmare to clean. I've got two others, my 5 quart 
> removable crock Rival the one I use the most. I slipped up and melted 
> the cord on it, so I had to replace it., but it still works great after that 
> repair.
> 
> Sent from my HAL 9000 in transit to Jupiter
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Marie Rudys via Cookinginthedark
> Sent: Friday, February 21, 2020 2:28 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: Re: [CnD] Slow cooking
> 
> Wow!!  An older slow cooker from the '70's Amazing how some things 
> last longer than others.
> 
> Marie
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Linda S via Cookinginthedark
> Sent: Friday, February 21, 2020 10:50 AM
> To: cookinginthedark@acbradio.org
> Cc: Linda S
> Subject: Re: [CnD] Slow cooking
> 
> Wow, I like this recipe. I've had one of my slow cookers since the 
> 70's too, my firiends gave it to ome at my first baby shower. It's a 
> smaller one so I only used it for me and my husband. I use the bigger one 
> when the fam comes.
> They eat a lot! (smile)
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Jude DaShiell via Cookinginthedark
> Sent: Friday, February 21, 2020 11:04 AM
> To: Marie Rudys via Cookinginthedark
> Cc: Jude DaShiell
> Subject: Re: [CnD] Slow cooking
> 
> One recipe for round steak in the slow cooker that was on this list 
> and I consider tried and true had three ingredients.  Round steaks, 
> onions peeled and halved, and left over brewed coffee for the liquid.
> Makes a real tastey gravy and tenderizes the meat with the acid in the coffee.
> The crockpot and that's what those were called originally was invented 
> by Rival just in time for World War II., and women doing work in 
> Defense Plants bought them and used them regularly to feed themselves 
> and their 

Re: [CnD] slow cooker

[Mike and Jean via Cookinginthedark]

PLEASE POSTH OF THESE RECIPIES.  THEY SOUND DELICIOUS.  MIKE

-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Friday, February 21, 2020 9:05 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] slow cooker

Yep, both traditional Texas chili-con-queso and bourbon hot dogs  are great
party crock pot favorites. You can use a fondue pot for the latter recipe,
of course, but the former is a problem without a slow cooker, preferably
with a liner too.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, February 21, 2020 6:14 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] slow cooker

I Googled it and came across an article

In the Washington Post about the slow cooker.

I did not know it was invented in 1940.

 

Later on in that article it said that men are even using the slow cookers,

Too.  Some of them use it to make some of the dishes they serve for Super
Bowl.

Go look it up yourself.

Google will take you there.

 

Marie

 

 

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Re: [CnD] Topic change to accessible charcoal grills Was "RE: High Marks"

[Mike and Jean via Cookinginthedark]

I use a charcoal grill and i always use the match light charcoal.  I just
tear the bag open a little bit  AND LIGHT THE BAG.  THIS LIGHTS THE CHARCOAL
AND ELIMINATES THE NEED FOR CHARCOAL LIGHTER.  MIKE

-Original Message-
From: Cookinginthedark  On Behalf Of
Johna Gravitt via Cookinginthedark
Sent: Friday, February 21, 2020 7:36 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: [CnD] Topic change to accessible charcoal grills Was "RE: High
Marks"

Hello,
I can't seem to send messages to the list other than when I reply to an
email, so here goes:
I'm moving o a house and I want to purchase a charcoal grill.  I'm wondering
if anyone has any tips on accessible grills and best types of charcoal to
use.  Any other tips would be helpful too.  I've used a charcoal grill in
the past, but it's been a while so any suggestions would be appreciated.
Thanks,
Johna


People with disabilities, access job openings at
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Workplace Mentoring Resource Manager
Recruitment Outreach Specialist
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions Recruitment. 
Workplace Mentoring.  Technology Accessibility.







-Original Message-
From: Cookinginthedark  On Behalf Of
Jan via Cookinginthedark
Sent: Thursday, February 20, 2020 8:15 PM
To: cookinginthedark@acbradio.org
Cc: Jan 
Subject: [CnD] High Marks

As far as I know, the name of the product is high marks. I had some, but I
didn't use it for a long time and it dried up and I had to throw away almost
a full tube. 

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Thursday, February 20, 2020 10:04 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] Maybe it is something else

Hello, All.

 

I am just thinking, I may have gotten the name of that

Stuff wrong.  I remember it came in a tube and you can use that semi solid

Material to mark appliances and things where braille labels would be

Too big or not stick too well, and that stuff would

Stay on for ages.  My late sighted friend Howard marked his

Microwave for me so I could use it without asking him all the time.

When that microwave went out, he got another one, but by then, I did not

Live in the same building anymore and there was no need to share that

Microwave.

 

It's different when someone can see.  They don't need it unless their sight

Is dimming.

 

Whatever that stuff is called, if someone remembers,

I thought it was Hi Marks.  Sure wish I had some of that just in case.

 

Marie

 

 

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Re: [CnD] Baked fries

[Mike and Jean via Cookinginthedark]

Nathans fries and other products by nathan's are sold at most grocery
stores.  Wal-mart also carries this brand.  mike

-Original Message-
From: Cookinginthedark  On Behalf Of
gail johnson via Cookinginthedark
Sent: Tuesday, February 18, 2020 2:03 PM
To: cookinginthedark@acbradio.org
Cc: gail johnson 
Subject: Re: [CnD] Baked fries

I've never heard of this brand.
Where is it sold?
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Re: [CnD] Baked fries

[Mike and Jean via Cookinginthedark]

They also make the hamburger and hot dog buns and frozen onion rings as
well.  i like all of their products.  mike

-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Tuesday, February 18, 2020 1:50 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Baked fries

Nathan's; they make good hot dogs.
I like those, even though they are expensive now.

I didn't know Nathan's makes jumbo fries.
I might have had those without knowing it.

Marie



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Mike and Jean via Cookinginthedark
Sent: Tuesday, February 18, 2020 10:19 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean
Subject: Re: [CnD] Baked fries

We love nathans frozen fries.  They are the best we have ever tried.  mike

-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Barnes via Cookinginthedark
Sent: Monday, February 17, 2020 9:44 PM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] Baked fries

I use olive oil with a little salt, but I love my husband's best.  He gets
Nathan's Jumbo crinklecut French fries.  He tends to sort of steam them, but
they're oh so good!!!  I eat his when I can but if I don't want to fry them,
I use olive oil and seasoned salt or something.  We don't use much salt
anymore, but I do want a little on my fries.

Deb B.

-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Monday, February 17, 2020 6:10 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Baked fries

My version of baked fries require no tossing.

Just spray the foil-lined pan and the layered potatoes with cooking

Spray.  No tossing required.  Why use so much butter?

How about using vegetable oil; olive oil has a lower flash

Point than vegetable cooking spray and is not

Recommended for frying.

 

Marie

 

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Re: [CnD] Baked fries

[Mike and Jean via Cookinginthedark]

The nathan's fries are thick and delicious.  mike

-Original Message-
From: Cookinginthedark  On Behalf Of
Margo Downey via Cookinginthedark
Sent: Tuesday, February 18, 2020 9:26 AM
To: cookinginthedark@acbradio.org
Cc: Margo Downey 
Subject: Re: [CnD] Baked fries

I like the thick cut steak fries the best but all fries are delicious.

Margo

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Tuesday, February 18, 2020 12:46 AM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD] Baked fries

I like thinner fries, like the shoestring type. And I like them crispy.

-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Barnes via Cookinginthedark
Sent: Monday, February 17, 2020 9:44 PM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] Baked fries

I use olive oil with a little salt, but I love my husband's best.  He gets
Nathan's Jumbo crinklecut French fries.  He tends to sort of steam them, but
they're oh so good!!!  I eat his when I can but if I don't want to fry them,
I use olive oil and seasoned salt or something.  We don't use much salt
anymore, but I do want a little on my fries.

Deb B.

-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Monday, February 17, 2020 6:10 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Baked fries

My version of baked fries require no tossing.

Just spray the foil-lined pan and the layered potatoes with cooking

Spray.  No tossing required.  Why use so much butter?

How about using vegetable oil; olive oil has a lower flash

Point than vegetable cooking spray and is not

Recommended for frying.

 

Marie

 

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Re: [CnD] New to the list and cooking tips

[Mike and Jean via Cookinginthedark]

I have seen some recipies that call for plain yougert instead of the mayo.  mike

-Original Message-
From: Cookinginthedark  On Behalf Of 
Pamela Fairchild via Cookinginthedark
Sent: Monday, February 17, 2020 10:28 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] New to the list and cooking tips

I did cook the pork chop tonight, am a well-seasoned cook though not a 
beginner. It turned out just fine. I don't know if I would use the mayonnaise 
again or not as the agent to stick the bread crumbs onto the meat. I could 
still taste the mayonnaise after cooking. Not everybody would though. I would 
certainly use it in a pinch or if in a great hurry. It turned out better than I 
thought it might, the topping stuck to the meat and crispened on both sides, 
even though I didn't turn the meat. The chop  did not stick to the pan, which I 
did butter ahead of time, the pan was easy enough to wash, and the meat was 
cooked through. I cooked it for 30 minutes at 350 degrees using the convection 
setting on the talking toaster oven. The chop was a thick center cut boneless 
chop, at least 3/4 inch thick. It was cooked in the center.
When you use the talking thermometer, put it in the meat at an angle to get the 
most accurate reading. You don't want the tip to exit to the bottom of the pan, 
nor to rest on top of the meat, or to touch bones. If you don't get enough of 
the tip into the meat, your temperature will register too low. And as for the 
pan, I save pie tins when they come without air holes in the bottoms, and if I 
run low I purchase a stack of them from the grocery store. I butter or oil the 
bottom of the pie tin and just go for it. It saves the trouble of lining with 
foil, and the foil doesn't stick to the food that way either. If my food sticks 
to the pie tin I don't feel too bad about throwing it away. When I cook pizza, 
I put parchment paper on the pizza pan before I put my crust on the pan. If the 
crust is made from scratch I either oil the pan very well, or oil the parchment 
paper before putting the homemade dough on it. It saves a lot of cleanup. If it 
is a pan pizza where you want the oil to work itself into the crust then you 
just generously oil the pan as I said and leave out the parchment paper..


Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Pauline Smith via Cookinginthedark
Sent: Monday, February 17, 2020 11:59 AM
To: cookinginthedark@acbradio.org
Cc: Pauline Smith 
Subject: Re: [CnD] New to the list and cooking tips

I’m glad the tips we are peopleosting will be helpful to you. The pork chops 
and plan to cook tonight sound tasty. Good luck and let us know how they turn 
out.

Pauline

On Mon, Feb 17, 2020, 9:34 AM Brennen Kinch via Cookinginthedark < 
cookinginthedark@acbradio.org> wrote:

> Oh my gosh I love this this is exactly what I was looking for not all 
> of that extra stuff that other people were putting on the list I never 
> thought about using the spoon so I’ll have to try that and that’s good 
> to know that most of the time you don’t have to flip things because 
> then I think that’ll make my life so much easier as long as it cooks 
> well enough to where I won’t get sick or anything Also I like the 
> cooking chart that someone else put into another email because that’ll 
> help me to determine how long I need to cook things for and for how 
> much actually maybe not necessarily how long does he didn’t say that 
> but how much like for example tonight I’m going to be cooking Italian 
> dressing marinated pork chops for me and my mom So I’ll have to try 
> out what Was said about not flipping it maybe necessarily and cooking 
> it at 350 to 375°
>
> Sent from my iPhone
>
> > On Feb 17, 2020, at 1:11 AM, Jan via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
> >
> > And, I always take the pan out of the oven and put it on the 
> > stovetop or counter when turning things.
> >
> > -Original Message-
> > From: Cookinginthedark
> > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pauline 
> > Smith via Cookinginthedark
> > Sent: Sunday, February 16, 2020 10:50 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Pauline Smith
> > Subject: Re: [CnD] New to the list and cooking tips
> >
> > Good Evening,
> >
> > Welcome to the list, Brennen. You ask some good questions. I don’t 
> > flip
> many
> > things that I cook in the oven. When I do flip something, I use a 
> > wide single spatula or a set of kitchen. I find the double spatulas 
> > that are usually recommended by rehabilitation professionals 
> > difficult to use, particularly with small things such as hamburger or 
> > sausage patties.
> >
> > As for flipping French fries, I use a long handled spoon, such as 
> > those
> used
> > for serving or ladling things. I also use an 8 or 9 inch square pan 
> > to
> cook
> > them in, rather than a cookie sheet as most instructions for doing 
> > fries
> in
> > the 

Re: [CnD] Baked fries

[Mike and Jean via Cookinginthedark]

We love nathans frozen fries.  They are the best we have ever tried.  mike

-Original Message-
From: Cookinginthedark  On Behalf Of
Deborah Barnes via Cookinginthedark
Sent: Monday, February 17, 2020 9:44 PM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] Baked fries

I use olive oil with a little salt, but I love my husband's best.  He gets
Nathan's Jumbo crinklecut French fries.  He tends to sort of steam them, but
they're oh so good!!!  I eat his when I can but if I don't want to fry them,
I use olive oil and seasoned salt or something.  We don't use much salt
anymore, but I do want a little on my fries.

Deb B.

-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Monday, February 17, 2020 6:10 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] Baked fries

My version of baked fries require no tossing.

Just spray the foil-lined pan and the layered potatoes with cooking

Spray.  No tossing required.  Why use so much butter?

How about using vegetable oil; olive oil has a lower flash

Point than vegetable cooking spray and is not

Recommended for frying.

 

Marie

 

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Re: [CnD] Baked Steak

[Mike and Jean via Cookinginthedark]

I have found that the cuisinart griddler is so much easier to clean than the 
forman grill.  Also, it drains the fat away from the meat, however, it leaves 
the meat a lot more moist.  The plates are reversable so that you can grill a 
steak or cook pancakes without flipping.  I really love thisdevice..  

-Original Message-
From: Cookinginthedark  On Behalf Of Ron 
Kolesar via Cookinginthedark
Sent: Monday, February 17, 2020 5:17 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Baked Steak

Thanks for the tip.
I love my new Black and Decker talking toaster oven.
Ron Ham Radio Station KR3DOG

-Original Message-
From: Diane.fann7--- via Cookinginthedark
Sent: Monday, February 17, 2020 09:20
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Baked Steak

I would not want to be without a George Foreman grill. . Ron, you are right 
about the cleaning being a pain. I recently had to replace mine. I got one with 
detachable plates. You can hand wash them or put them in a dishwasher, and 
cleaning is much easier.

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of Ron 
Kolesar via Cookinginthedark
Sent: Sunday, February 16, 2020 10:12 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Baked Steak

I have a George Foreman grill, but I don't like it.
Why Don't I like using it?
It's a pain in the neck to clean all of those grooves.
I do enjoy the new talking black and decker talking toaster oven though and my 
microwave oven.
Ron KR3DOG

-Original Message-
From: Gary Metzler via Cookinginthedark
Sent: Sunday, February 16, 2020 20:35
To: cookinginthedark@acbradio.org
Cc: gmtra...@comcast.net
Subject: Re: [CnD] Baked Steak

I like to cook my steak on my George Foreman grill.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Marie Rudys via Cookinginthedark
Sent: Sunday, February 16, 2020 8:27 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Baked Steak

If you use the convection setting, you don't have to flip the food over, 
because The heat is circulated by the convection fan in the toaster oven.

Marie




-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Brennen Kinch via Cookinginthedark
Sent: Sunday, February 16, 2020 5:19 PM
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch
Subject: Re: [CnD] Baked Steak

Do you have to flip it at all I love this recipe I’ll have to save it so I’ll 
remember it to make it in the future

Sent from my iPhone

> On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark 
>  wrote:
>
> This is how I cook steak.
>
> Baked Steak
> 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) 
> Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan 
> with 2 layers of aluminum foil. Grease the top sheet of foil. Season 
> the steak to taste with salt, pepper, garlic powder and Italian 
> seasoning. Place in prepared baking pan. Put dabs of butter on top of 
> the steak, close to the center, along the entire length of the meat, 
> pressing them into the meat lightly. Bake at 350 degrees until the 
> desired doneness is reached (about 45 minutes for a well-done steak).
>
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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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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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Re: [CnD] New to the list and cooking tips

[Mike and Jean via Cookinginthedark]

Great thought.  This would also work with two pizza pans.  mike

-Original Message-
From: Cookinginthedark  On Behalf Of 
Johna Gravitt via Cookinginthedark
Sent: Monday, February 17, 2020 8:22 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] New to the list and cooking tips

Neat idea!  I've been cooking for over 20 years and never thought of that 


People with disabilities, access job openings at 
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Workplace Mentoring Resource Manager
Recruitment Outreach Specialist
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions Recruitment.  
Workplace Mentoring.  Technology Accessibility.







-Original Message-
From: Cookinginthedark  On Behalf Of 
Lynda via Cookinginthedark
Sent: Sunday, February 16, 2020 12:57 PM
To: cookinginthedark@acbradio.org
Cc: Lynda 
Subject: Re: [CnD] New to the list and cooking tips

A thought about fries, you could have two cookie sheets the same size. When it 
is time to turn the fries, take them out of the oven place the second sheet 
over the pan of fries use pot holdersand turn the pans over put the new pan 
back in the oven and finish cooking.

Just a thought.


Lynda and Missy

On 2/16/2020 11:58 AM, Brennen Kinch via Cookinginthedark wrote:
> Hi my name is Brennen Kinch and I am new to the list and I am totally 
> blind I have just moved into my own place in November and i am wanting 
> to start trying to do some cooking on my own I have a Black & Decker 
> talking toaster oven and an Amazon smart oven that I just purchased 
> recently to cook with but I was wondering if anybody had any cooking 
> tips for me as a pretty much a beginner at cooking I know the basics 
> on how to cook like use oven mitts and being able to pull the tray out 
> and things like that the things I’m struggling with our how to flip 
> food and how to know when to flip food and went to not flip food Also 
> I’m trying to figure out how you can tell the internal temperature of 
> foods without being able to see it and things like that I know there’s 
> a thermometer that you can get and I have one but I’m just wondering 
> like how accurate are those if it says that it’s 140° or 145° in the 
> middle and that’s how much it supposed to be can I trust the cooking 
> thermometer to know that that it’s giving me the right temperature 
> Also how do you guys flip french fries because when I’ve had people 
> read to me the cooking instructions on a bag of fries that I have but 
> I don’t understand how you’re supposed to flip multiple things at once 
> like fries and things like that If anyone can give me some help with 
> any of these questions that would be fantastic thank you
>
> Sent from my iPhone
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Re: [CnD] New to the list and cooking tips

[Mike and Jean via Cookinginthedark]

Thanks for these tips as well.  i always use foil before i bake fries or bread 
in the oven.  It is so much easier to clean.  mike

-Original Message-
From: Cookinginthedark  On Behalf Of 
Marie Rudys via Cookinginthedark
Sent: Monday, February 17, 2020 9:48 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] New to the list and cooking tips

Another thought about oven French fries:
You don't have to flip them over if you spray the single layer of Cut potatoes 
with cooking spray before baking.  You line the Bottom of the pan with aluminum 
foil and spray that, too, so that the 2 layers of Cooking spray makes it 
possible to oven-fry them without turning them over.

You can also use frozen pre-cut French fries, and do the same thing.

I didn't think of it yesterday.  I've been cooking for myself for nearly forty 
years.

And, I highly recommend listening to the Cooking in the Dark podcasts.
You can find them two ways: Through the Blind Mice Megamall website or on 
Libsyn.
Download any of those podcasts you want, and put them on a flash drive For 
future reference.  These are for anyone, no matter how much experience You 
have.  Dale always includes little tips in these shows, And I have picked up 
some tricks from him.

Marie



-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Johna Gravitt via Cookinginthedark
Sent: Monday, February 17, 2020 5:22 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt
Subject: Re: [CnD] New to the list and cooking tips

Neat idea!  I've been cooking for over 20 years and never thought of that 


People with disabilities, access job openings at 
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Recruitment Outreach Specialist
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Phone: (412)-446-4442
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Workplace Mentoring.  Technology Accessibility.







-Original Message-
From: Cookinginthedark  On Behalf Of 
Lynda via Cookinginthedark
Sent: Sunday, February 16, 2020 12:57 PM
To: cookinginthedark@acbradio.org
Cc: Lynda 
Subject: Re: [CnD] New to the list and cooking tips

A thought about fries, you could have two cookie sheets the same size. When it 
is time to turn the fries, take them out of the oven place the second sheet 
over the pan of fries use pot holdersand turn the pans over put the new pan 
back in the oven and finish cooking.

Just a thought.


Lynda and Missy

On 2/16/2020 11:58 AM, Brennen Kinch via Cookinginthedark wrote:
> Hi my name is Brennen Kinch and I am new to the list and I am totally 
> blind I have just moved into my own place in November and i am wanting 
> to start trying to do some cooking on my own I have a Black & Decker 
> talking toaster oven and an Amazon smart oven that I just purchased 
> recently to cook with but I was wondering if anybody had any cooking 
> tips for me as a pretty much a beginner at cooking I know the basics 
> on how to cook like use oven mitts and being able to pull the tray out 
> and things like that the things I’m struggling with our how to flip 
> food and how to know when to flip food and went to not flip food Also 
> I’m trying to figure out how you can tell the internal temperature of 
> foods without being able to see it and things like that I know there’s 
> a thermometer that you can get and I have one but I’m just wondering 
> like how accurate are those if it says that it’s 140° or 145° in the 
> middle and that’s how much it supposed to be can I trust the cooking 
> thermometer to know that that it’s giving me the right temperature 
> Also how do you guys flip french fries because when I’ve had people 
> read to me the cooking instructions on a bag of fries that I have but 
> I don’t understand how you’re supposed to flip multiple things at once 
> like fries and things like that If anyone can give me some help with 
> any of these questions that would be fantastic thank you
>
> Sent from my iPhone
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Re: [CnD] Baked Steak

[Mike and Jean via Cookinginthedark]

I really like to cook my steaks on the griddler.  No turning required.  mike

-Original Message-
From: Cookinginthedark  On Behalf Of 
Gary Metzler via Cookinginthedark
Sent: Sunday, February 16, 2020 8:36 PM
To: cookinginthedark@acbradio.org
Cc: gmtra...@comcast.net
Subject: Re: [CnD] Baked Steak

I like to cook my steak on my George Foreman grill.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Marie Rudys via Cookinginthedark
Sent: Sunday, February 16, 2020 8:27 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Baked Steak

If you use the convection setting, you don't have to flip the food over, 
because The heat is circulated by the convection fan in the toaster oven.

Marie




-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Brennen Kinch via Cookinginthedark
Sent: Sunday, February 16, 2020 5:19 PM
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch
Subject: Re: [CnD] Baked Steak

Do you have to flip it at all I love this recipe I’ll have to save it so I’ll 
remember it to make it in the future

Sent from my iPhone

> On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark 
>  wrote:
> 
> This is how I cook steak.
> 
> Baked Steak
> 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) 
> Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan 
> with 2 layers of aluminum foil. Grease the top sheet of foil. Season 
> the steak to taste with salt, pepper, garlic powder and Italian 
> seasoning. Place in prepared baking pan. Put dabs of butter on top of 
> the steak, close to the center, along the entire length of the meat, 
> pressing them into the meat lightly. Bake at 350 degrees until the 
> desired doneness is reached (about 45 minutes for a well-done steak).
> 
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Re: [CnD] cooking tips / try a crock pot

[Mike and Jean via Cookinginthedark]

I feel the same way.  I will not leave home while the washing machine or dryer 
are running either.  in case of an emergency, i want to be close by.  I have 
heard of too many horror stories in the past.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Immigrant via Cookinginthedark
Sent: Sunday, February 16, 2020 5:18 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] cooking tips / try a crock pot

If I can help it, I will never leave home while food is cooking, I don't care 
what appliance is used for the cooking. I don't want to leave cooking 
unattended. I don't need to tend to the food constantly, I realize that, but I 
do make it a point to be home when I am cooking.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Marie Rudys via Cookinginthedark
Sent: Sunday, February 16, 2020 5:10 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] cooking tips / try a crock pot

The slow cooker never catches on fire, that I have ever heard.  On low, it is 
around 300 degrees or so, but it cooks gently on low.
I have often left a slow cooker cooking while I went out for a few hours and 
came back with a meal all ready, and I did not have to do anything else to the 
dish when I got home.

Marie


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Ron Kolesar via Cookinginthedark
Sent: Sunday, February 16, 2020 1:22 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar
Subject: Re: [CnD] cooking tips / try a crock pot

Hi back at you Brennen, from Ron Kolesar.
It sounds like we both like the same kinds of meats.
I only would add to ask if anyone could help us to cook beef liver Rabbit and 
squirrel meats, a good steak and fixing a roast with carrots and little 
potatoes  as well while using the Talking toaster oven.
I love the French bread pizzas in the talking toaster oven.
I also love doing hot dogs and the thick pork chops from Sam's club and or the 
32 ounce burgers and or the chicken thighs.
I think you're going to enjoy this list.
I've learned quite a bit of tips and tricks since subscribing to this list 
myself.
I too like yourself am totally blind from R.P.
So enjoy the list.
Ron Ham Radio Station and emergency communications station KR3DOG

-Original Message-
From: Brennen Kinch via Cookinginthedark
Sent: Sunday, February 16, 2020 14:19
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch
Subject: Re: [CnD] cooking tips / try a crock pot

OK that’s good to know I think that is definitely more for like cooking stews 
and soups and things like that and more of the things that I like to cook our 
steaks and pork chops and ribs and chicken and things like that the crock pot 
chicken is pretty good but I’ve had pork chops in the crockpot and I’ve 
discovered that they’re really not that good Sam thinking of more tips that 
will help with the toaster oven or A regular convection type oven And don’t get 
me wrong I’m not turning down your guises tips at all and in fact I appreciate 
them very much and I might do the crockpot for some things I’m not saying that 
I won’t necessarily I guess just the whole idea of slow cooking things kind of 
worries me a little bit just because I would worry about it catching on fire or 
something while I was gone even though I know that that doesn’t usually happen 
to anybody that’s just something that I worry about

Sent from my iPhone

> On Feb 16, 2020, at 2:13 PM, Marie Rudys via Cookinginthedark 
>  wrote:
>
> Slow cookers is one thing you don't have to add water to a dish 
> unless it calls for it, because when you cook meat in it, fat cook out 
> of it and adds more liquid to it on its own.
> It is not such a good idea to overflow a slow cooker or crockpot.
> And the lid has to be kept on so the liquid won't boil away From a 
> dish that should be cooked for some time.
> Never fill one more than two-thirds full.  If you don't care for this 
> type of cooking, you don't have to.  But, I am just saying, for some 
> things I like it because you don't have to watch it closely, and soups 
> and stews are my favorite things to cook in it, and of course, corned 
> beef, which I have once a year.
>
> Marie
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Brennen Kinch via Cookinginthedark
> Sent: Sunday, February 16, 2020 10:52 AM
> To: cookinginthedark@acbradio.org
> Cc: Brennen Kinch
> Subject: Re: [CnD] cooking tips / try a crock pot
>
> Yeah I have an Amazon smart oven which is like a little bit bigger 
> than a microwave and then I have a magic chef talking toaster oven and 
> I’d rather use those over the regular oven because I feel like they’re 
> safer I’ve only used the crockpot once and I feel like I didn’t have 
> very good luck with it it kept sounded like it was sizzling so i kept 
> adding water to it and I added so much water that when I was cooking 
> so 

Re: [CnD] Waffle iron

[Mike and Jean via Cookinginthedark]

What type waffle iron did you get?  What brand and model?

-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Sunday, February 16, 2020 4:17 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Waffle iron

Hello, everyone!!

Since I got the waffle iron, I made three batches of waffles, the largest
one being
14 of them.  My iron makes 2 heart shaped ones at a time, 4 inches each.  I
notice that almond milk works well in the batter I make.  Usually, regular
cow's milk is in the recipe.

Some of my waffles has nuts in them, some chocolate chips and fruit, as I
was finishing off a bag of frozen fruit.  What I have noticed is, when
making "filled" waffles, I use a cup one smaller than a half a cup, so that
the batter does not overflow the 2 cavities.  The waffles still come out
nicely.

I will never buy frozen waffles again!!!

Marie




-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Saturday, February 15, 2020 8:55 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Waffle iron

Just a note -- I've never had sticking problems with my waffle irons.
Here's what I do. First, I put the iron on a pizza pan, just in case
anything spills. I use a metal measuring cup as that makes it easier to tap
the sides of the iron to get positioning. I turn the iron on and wait for it
to click. I open it and put 2/3 cups of batter in the center. If you need to
find your location marker while the iron is cold and the measuring cup is
empty. Close the iron and listen for the click again. It's ready, and it
will tend to adhere to the top just a bit until you knock the waffle loose.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Saturday, February 08, 2020 11:12 AM
To: Jennifer Thompson via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] Waffle iron

Grease both sides of the iron while the iron is cold and before putting
prepared batter on the iron.
The first waffle I made I put the batter on the iron after the grease and
that was all done with the iron being cold.
Then I applied the power and waited until I could smell the batter cooking.
Once that was done I opened the iron and got me the first waffles off that
iron.
Since I lived alone at the time I didn't make large batches of waffles on
the iron so never needed to grease the iron again while cooking but expect
you could cut the power and allow the iron to cool some and then grease the
iron again.
You might get away with a second set of waffles on the iron before needing
to grease again but I wouldn't try for three sets of waffles otherwise you'd
likely have sticking.

On Sat, 8 Feb 2020, Jennifer Thompson via Cookinginthedark wrote:

> Date: Sat, 8 Feb 2020 07:48:13
> From: Jennifer Thompson via Cookinginthedark 
> 
> To: cookinginthedark@acbradio.org
> Cc: Jennifer Thompson 
> Subject: Re: [CnD] Waffle iron
>
> This is something I would like to  know also, I got one for Christmas.
> I cooked with once but I did not always put it in the center and then 
> I had a hard time getting it to cook all the way.  And I did nto want 
> to touch the burner and I need to do everything byu feel thanks.
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Marie Rudys via Cookinginthedark
> Sent: Tuesday, February 4, 2020 12:48 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys 
> Subject: [CnD] Waffle iron
>
> Hello, All!!
>
>
>
> I just got a waffle iron, and it is cool.
>
> What do I need to know before even cooking with it the first time?
>
> This one makes 2 heart-shaped waffles.
>
>
>
> Marie
>
>
>
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Re: [CnD] A corn bread tip to go with the potatoes soup.

[Mike and Jean via Cookinginthedark]

By heating the skillet first it ensures that the outter area of the cornbread 
it very crusty and delicious.  

-Original Message-
From: Cookinginthedark  On Behalf Of 
Kerryann Ifill via Cookinginthedark
Sent: Tuesday, January 21, 2020 6:52 PM
To: cookinginthedark@acbradio.org
Cc: Kerryann Ifill 
Subject: Re: [CnD] A corn bread tip to go with the potatoes soup.

Hi, I’m curious.
Why heat the skillet first/

Sounds intriguing.

Regards
Kerry

> On 21 Jan 2020, at 11:10 AM, Johna Gravitt via Cookinginthedark 
>  wrote:
> 
>   I also have a corn bread recipe but it's a bit more involved than the 
> previous one.
> My husband grew up in Virginia and does not like sweet so I decided to make 
> this for the first time last night and he loved it!
> The sugar in this recipe does not add any sweetness.
> Southern Style Corn Bread:
> 5 cups corn meal
> 5 TBSP flour
> 5 TSP sugar
> 2 and a half cups milk at room temp (recipe calls for whole milk but I 
> used 2%)
> 8 OZ sour Cream
> 1/2 cup melted butter
> 1/3 cup vegetable oil
> D
> Directions:
> Wisk together the dry ingredients and set aside Beat the eggs then add 
> milk Add the egg and milk mixture to the dry ingredience Add sour 
> cream and butter and mix well Heat a 18 inch cast iron skillet on the 
> stove (I used a 12 inch) Add oil to skillet then remove from heat and 
> pour in batter Place in oven and bake for 35 to 45 minutes and enjoy
> 
> 
> People with disabilities, access job openings at 
> http://www.benderconsult.com/careers/job-openings
> Johna Gravitt
> Accessibility Consultant
> Workplace Mentoring Resource Manager
> Recruitment Outreach Specialist
> Email: jgrav...@benderconsult.com
> Phone: (412)-446-4442
> Main office Phone:  (412)-787-8567
> Web: www.benderconsult.com
> Celebrating 20+ Years of Disability Employment Solutions Recruitment.  
> Workplace Mentoring.  Technology Accessibility.
> 
> 
> 
> 
> 
> 
> 
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Janet Brown via Cookinginthedark
> Sent: Tuesday, January 21, 2020 9:49 AM
> To: cookinginthedark@acbradio.org
> Cc: Janet Brown 
> Subject: Re: [CnD] A corn bread tip to go with the potatoes soup.
> 
> I make a corn bread recipe without sugar because my husband from Louisiana  
> grew up and loves that kind of corn bread. Here it is.
> 1 cup corn meal, 1 cup bis-quick,  2 eggs
> 1 half stick butter or entire stick depending on your preference.
> 
> grease small loaf pan and preheat oven to 350.
> combine bis-quick and corn meal. melt the butter and let it cool. Add eggs to 
> butter and incorporate them. Make sure the eggs have warmed up a bit and the 
> butter has cooled so you don't cook the eggs. Mix wets and dries and pour 
> into loaf pan. bake about 20 minutes, remove from oven, test for doneness and 
> cool. After a few minutes, turn the loaf pan over and let the corn bread fall 
> on to a plate. Eat it with that glorious soup. 
> 
> Sent from my iPhone
> 
>> On Jan 21, 2020, at 12:21 AM, Dena Polston via Cookinginthedark 
>>  wrote:
>> 
>> Ron and all:
>> 
>> I have seen the premade "sweet" cornbread at Wal-Mart too. I don't 
>> have a Sams close by.
>> 
>> All have a great day.
>> 
>> Dena from Indiana
>> 
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
>> On Behalf Of Ron Kolesar via Cookinginthedark
>> Sent: Monday, January 20, 2020 10:03 PM
>> To: Cooking In The Dark
>> Cc: Ron Kolesar
>> Subject: [CnD] A corn bread tip to go with the potatoes soup.
>> 
>> Hello to my fellow blind cooks.
>> For those who love corn bread as much as I do, here's a couple tips.
>> 1. To make sure the bread isn't as dry and or crumbly, add a can of 
>> cream corn in the batter.
>> Tip two, which is a easier tip.
>> For those who have a Sam's club membership, Samsclub has a box of 
>> small loafs of corn bread that also is awesome to the taste buds as well. 
>> Smiles.
>> Now that would go great with the potato soup. SMILES.
>> To all, enjoy.
>> Ron KR3DOG
>> 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] bubbaghetti

[Mike and Jean via Cookinginthedark]

bubbaghetti

1 lb. ground sirloin 90 percent lean

16 oz hunts tomato sauce 

1 medium onion Chopped

1 teaspoon salt

1 teaspoon sugar

½ teaspon oregano

½ teaspoon italian seasoning

½ teaspoon thyme

½ teaspoon chopped baisl

½ teaspoon chopped rosemary

1 bay leaf

Directions

Put all spices into a measuring cup and set aside

Brown meat and onion over medium heat uncovered.

After meat is browned, pour in tomato sauce and spices.  Stir well, cover,
and reduce heat.

Simmer for about 25 minutes.

 

Cook speghetti noodles according to directions on box.

 

Serve noodles, top with sauce, and enjoy.

I always top mine with parm cheese and garlic powder.  The garlic can be
added to the spices before cooking if you like.

 

 

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[CnD] Cider-Marinated Ribs

[Mike and Jean via Cookinginthedark]

Cider-Marinated Ribs


Andrea HeyartAubrey, TX 

As summer fades and cooler weather moves in, these ribs find themselves on
our table on a weekly basis. Sweet and tender, they simply fall apart under
a fork. 

3 lbs. boneless country-style pork ribs

1-1/2 c. apple cider

1/2 c. orange juice

1 T. garlic, minced

1 T. Worcestershire sauce

salt and pepper

1 t. chili powder

1 c. barbecue sauce, divided

Place ribs in a large plastic zipping bag or a large pan with a lid. Add
cider, orange juice, garlic and Worcestershire sauce. Seal; refrigerate for
at least 3 hours, turning over once. Remove ribs from bag, discarding
marinade; place in a 13"x9" glass baking pan. Season both sides generously
with salt and pepper; sprinkle with chili powder. Baste with 1/2 cup
barbecue sauce; cover with aluminum foil. Bake at 300 degrees for 2 hours.
Remove foil; baste with remaining barbecue sauce. Bake, uncovered, for an
additional 30 minutes. Serves 4.

 

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[CnD] FW: [MyPlace] Easy to fix bbq chicken

[Mike and Jean via Cookinginthedark]

 

 

From: mypl...@groups.io  On Behalf Of Mike and jean
Sent: Wednesday, July 24, 2019 5:31 PM
To: mypl...@groups.io
Subject: [MyPlace] Easy to fix bbq chicken

 

Easy to fix bbq chicken

1 fryer (cut as for fried chicken)

 

We used 6 legs

3 tsp. mustard

 

Salt and pepper (to taste)

 

3 tbsp. Worchestershire sauce

½ bottle catsup (I used 1-1/2 cups)

1 cup water

½ cup vinegar

¼ cup sugar

Place chicken pieces in bottom of Pyrex dish.  Mix all ingredients and pour
over chicken.  Place in oven and bake at 350 for 1-1/2 hours.  

 

 

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[CnD] FW: Tender Oven Chicken

[Mike and Jean via Cookinginthedark]

 

 

From: Mike and Jean  
Sent: Tuesday, August 27, 2019 2:07 AM
To: m.norma...@gmail.com; mjs1...@sc.rr.com
Subject: Tender Oven Chicken

 

Tender Oven Chicken

1/4 cup all-purpose flour

1/8 teaspoon white pepper

1/4 teaspoon salt

Dash of poultry seasoning

Dash of nutmeg

2 chicken breast halves

2 tablespoons butter or margarine

1 to 2 tablespoons corn oil

Mix together flour, pepper, salt, poultry seasoning and nutmeg in a paper
bag or plastic bag. Place chicken in bag, close top and shake vigorously.
Melt butter and oil together in skillet over medium heat until mixture
sizzles; add chicken and brown quickly on all sides. Drain chicken on
absorbend towels. Place chicken in ovenproof dish; bake in preheated 350
degree oven for 30 minutes, or until chicken is fork-tender. Serve piping
hot.

Makes 2 servings.

 

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[CnD] shannon's slow cooker roast

[Mike and Jean via Cookinginthedark]

Shannon's slow cooker roast

1 3 to 4 lb chuck roast

1 package hidden valley ranch original dressing mix

1 package italian dressing mix

Put at least 2 cupsof water into crock pot.  Add both packages of dressing
mixes and stir well.  place roast into cooker and fill with water until just
about one inch of roast is uncovered.

Cook on low for 8 hours.  This roast is delicious.

 

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[CnD] Pa's cornbread

[Mike and Jean via Cookinginthedark]

Pa’s cornbread

2 cups self-rising cornmeal

 

1 ½ cups buttermilk

 

3 tsb oil

 

1 egg

Set oven to 425 degrees.  Place oil in cast iron frying pan and place frying
pan in the oven to get hot.

 

In bowl mix meal, milk, and beaten egg. Mix well with spoon.

 

Remove frying pan from oven and pour half of the oil into the mixture.

Stir

in the oil, and then pour batter into frying pan.

 

Cook for about 30 minutes at 425.

 

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[CnD] frying question

[Mike and Jean via Cookinginthedark]

Hi yall, i have an original fry daddy.  It doesn't have any controls on it.
just plug it up and when the grease gets hot, drop the food into the grease.

My question is how long would i fry 4 chicken legs in this unit?  Id don't
have any of the paper work that came with the unit.  The unit is 100 years
old.  Thanks for your help.  happy new year to all yall, mike

 

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Re: [CnD] a sausage question

[Mike and Jean via Cookinginthedark]

It is pork breakfast sausage fold in a one pound roll.  mike

-Original Message-
From: Cookinginthedark  On Behalf Of
Andrew Niven via Cookinginthedark
Sent: Sunday, December 29, 2019 2:42 PM
To: cookinginthedark@acbradio.org
Cc: Andrew Niven 
Subject: [CnD] a sausage question

Hi there.

Just wondering what is bulk sausage please? we probably get it here in NZ
but call it something else. Excuse my ignorance.

Cheers

Andrew


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Re: [CnD] recommendations for a good talking kitchen scale

[Mike and Jean via Cookinginthedark]

I have the one from blind mice mart and it works extremely well.  

-Original Message-
From: Cookinginthedark  On Behalf Of
Jeanne Fike via Cookinginthedark
Sent: Wednesday, December 25, 2019 2:07 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike 
Subject: [CnD] recommendations for a good talking kitchen scale

Hi,

What recommendations do you on this list have for a talking kitchen scale?

Thanks in advance for feedback.

   Jeanne

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[CnD] repost jean's rich man cookies

[Mike and Jean via Cookinginthedark]

Rich man cookies

1 stick butter, melted

 

1 cup graham cracker crumbs

1 package coconut (1 heaping cup)

1 (6-ounce) package chocolate chips

1 (6-ounce) package butterscotch chips

1 cup walnuts, chopped medium

1 small can Eagle Brand milk

 

Use 9 by 13 inch pan.  layer all ingredients.  Melt margarine, sprinkle
graham crackers on margarine.  Next add coconut, chips, and nuts.  Lastly,
dribble milk all over, making sure nuts are covered.  Bake at 350 degrees
for 25 to 30 minutes.  Remove from oven and let cool for about 10 minutes,
then loosen sides with knife.  Later cut into squares.  

 

 

 

 

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Re: [CnD] jean's rich man cookies

[Mike and Jean via Cookinginthedark]

Please use real butter in the cookies.  We forgot to change the recipie.  i
hope that you like them as much as we do.  merry Christmas and happy new
year.  mike

-Original Message-
From: Cookinginthedark  On Behalf Of
Johna Gravitt via Cookinginthedark
Sent: Thursday, December 19, 2019 3:19 PM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] jean's rich man cookies

These sound delicious  I'm going to make them for my New Years eve get
together.
Thanks for sharing:-)
Johna


People with disabilities, access job openings at
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Workplace Mentoring Resource Manager
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com

Celebrating 20+ Years of Disability Employment Solutions Recruitment. 
Workplace Mentoring.  Technology Accessibility.








-Original Message-
From: Cookinginthedark  On Behalf Of
Mike and Jean via Cookinginthedark
Sent: Thursday, December 19, 2019 2:12 PM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean 
Subject: [CnD] jean's rich man cookies

Rich man cookies

1 stick margarine, melted

 

1 cup graham cracker crumbs

1 package coconut (1 heaping cup)

1 (6-ounce) package chocolate chips

1 (6-ounce) package butterscotch chips

1 cup walnuts, chopped medium

1 small can Eagle Brand milk

 

Use 9 by 13 inch pan.  layer all ingredients.  Melt margarine, sprinkle
graham crackers on margarine.  Next add coconut, chips, and nuts.  Lastly,
dribble milk all over, making sure nuts are covered.  Bake at 350 degrees
for 25 to 30 minutes.  Remove from oven and let cool for about 10 minutes,
then loosen sides with knife.  Later cut into squares.  

 

 

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Re: [CnD] jean's rich man cookies

[Mike and Jean via Cookinginthedark]

We only use butter.  I need to change the recipie.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Gerry Leary via Cookinginthedark
Sent: Thursday, December 19, 2019 7:27 PM
To: cookinginthedark@acbradio.org
Cc: Gerry Leary 
Subject: Re: [CnD] jean's rich man cookies

I hope we can use butter instead of margarine, I wouldn’t want to put that junk 
in my body.

Sent from my iPhone this time 

> On Dec 19, 2019, at 12:19 PM, Mike and Jean via Cookinginthedark 
>  wrote:
> 

Rich man cookies

1 stick margarine, melted



1 cup graham cracker crumbs

1 package coconut (1 heaping cup)

1 (6-ounce) package chocolate chips

1 (6-ounce) package butterscotch chips

1 cup walnuts, chopped medium

1 small can Eagle Brand milk



Use 9 by 13 inch pan.  layer all ingredients.  Melt margarine, sprinkle graham 
crackers on margarine.  Next add coconut, chips, and nuts.  Lastly, dribble 
milk all over, making sure nuts are covered.  Bake at 350 degrees for 25 to 30 
minutes.  Remove from oven and let cool for about 10 minutes, then loosen sides 
with knife.  Later cut into squares.  





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[CnD] jean's rich man cookies

[Mike and Jean via Cookinginthedark]

Rich man cookies

1 stick margarine, melted

 

1 cup graham cracker crumbs

1 package coconut (1 heaping cup)

1 (6-ounce) package chocolate chips

1 (6-ounce) package butterscotch chips

1 cup walnuts, chopped medium

1 small can Eagle Brand milk

 

Use 9 by 13 inch pan.  layer all ingredients.  Melt margarine, sprinkle
graham crackers on margarine.  Next add coconut, chips, and nuts.  Lastly,
dribble milk all over, making sure nuts are covered.  Bake at 350 degrees
for 25 to 30 minutes.  Remove from oven and let cool for about 10 minutes,
then loosen sides with knife.  Later cut into squares.  

 

 

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Re: [CnD] looking for an accessible toaster oven

[Mike and Jean via Cookinginthedark]

Blind mice mart has a talking black and decker toaster oven that is very
large.  It has a lot of functions and you can cook two twelve inch pizzas at
the same on the two racks.  

-Original Message-
From: Cookinginthedark  On Behalf Of
Jeanne Fike via Cookinginthedark
Sent: Tuesday, December 17, 2019 8:37 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike 
Subject: [CnD] looking for an accessible toaster oven

Evening,

My sighted husband and I are considering a new toaster oven. (Sorry if this
topic has been discussed recently.)

What models and brands has anyone found to be accessible?

Thanks in advance for any feedback.

Happy holidays.

Jeanne

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Re: [CnD] Accessible kitchen scales

[Mike and Jean via Cookinginthedark]

Blind mice mart has an excellent talking kitchen scale.  It is durable and very 
easy to use.  i have one and i highly recommend it.  mike

-Original Message-
From: Cookinginthedark  On Behalf Of Ann 
via Cookinginthedark
Sent: Tuesday, November 26, 2019 5:30 PM
To: cookinginthedark@acbradio.org
Cc: Ann 
Subject: [CnD] Accessible kitchen scales

Hi,


I may have asked this before a long time ago. But can anyone recommend a good 
kitchen  scale which is usable by a totally blind person? I'd like to have a 
talking scale, but the one that I tried was so easily breakable that it was 
pathetic.


Thanks,

~Ann

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Re: [CnD] Suggestion About Titles Of Recipes

[Mike and Jean via Cookinginthedark]

I agree with you on this one.  that would be most helpful.  

-Original Message-
From: Lora Leggett via Cookinginthedark  
Sent: Thursday, August 15, 2019 1:48 PM
To: cookinginthedark@acbradio.org
Cc: kc8...@comcast.net
Subject: [CnD] Suggestion About Titles Of Recipes

I don't mean to criticize anyone and I want you all to know I am very 
appreciative of all the recipes everyone shares in here.
And Yes, I can take the title from the subject and paste it above the recipe.
But if possible, could you please write the title right above the recipe?
Maybe some people may have a more difficult time doing this extra step.
Just saying, it just looks a little strange opening a recipe to copy it, and it 
starts with ingredients and directions with no title above it.
Thank you so much in advance, and if I am inappropriate in mentioning this, 
Helen and Marilyn, you know how to deal with me, (smile).
Lora and Leader Dog Firefly


-Original Message-
From: Anna Dimovitz via Cookinginthedark
Sent: Wednesday, August 14, 2019 12:52 AM
To: cookinginthedark@acbradio.org
Cc: Anna Dimovitz
Subject: [CnD] Dole banana peanut butter chocolate and coconut truffle

Total time (minutes) 260
Servings: 20

Ingredients: five
Total prep time: 20 minutes calories per serving:  120

Ingredients

12 oz. vegan 70% cacao  dark chocolate, grated
2 ripe Dole  bananas, mashed
1/3 cup lite coconut cream
3 tablespoons peanut butter


1/4 cup sifted unsweetened cocoa

Directions:
1. Mix together chocolate, bananas, cream, and peanut butter in  saucepan over 
low heat; stirring 5 minutes or until chocolate has melted.
2. Cover; refrigerate 2 to 3 hours or until almost solid.
3. Scoop  one tablespoon size chocolate  and form into balls.
4. Place cocoa powder in shallow bowl; roll truffles in powder to lightly coat. 
 Refrigerate at least one hour before serving.

Recipe taken from Dole.com.


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Re: [CnD] Home Fried Potatoes Recipe

[Mike and Jean via Cookinginthedark]

Please change the subject line to reflect the content of the message.  thanks

-Original Message-
From: Carol Ashland via Cookinginthedark  
Sent: Sunday, August 11, 2019 7:15 PM
To: Pamela Fairchild via Cookinginthedark 
Cc: Carol Ashland 
Subject: Re: [CnD] Home Fried Potatoes Recipe

Awe! Of course you would be worried about your poor bird! Amazons are Tropical 
birds, not anything like Arctic penguins!

Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Aug 11, 2019 4:29 AM, Pamela Fairchild via 
Cookinginthedark  wrote:
>
> If my Amazon gets into my refrigerator I won't have to worry about the other 
> green things in there. But I would certainly be worried about my bird. 
>
> Pamela Fairchild 
>  
>
> -Original Message- 
> From: Carol Ashland via Cookinginthedark 
> Sent: Saturday, August 10, 2019 11:27 PM 
> To: Pamela Fairchild via Cookinginthedark  
> Cc: Carol Ashland  
> Subject: Re: [CnD] Home Fried Potatoes Recipe 
>
> You mean the feathery green thing? Your Amazon? Hah! 
>
> Carol Ashland 
> carol97...@gmail.com 
> Sent from my BrailleNote Touch+ 
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>
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Re: [CnD] No Emails

[Mike and Jean via Cookinginthedark]

I HAVEN'T GOTTEN VERY MANY MESSAGES EITHER.  SOMETIMES THIS CAN BE A VERY LOW 
TRAFFIC LIST.  MIKE

-Original Message-
From: Donnie Parrett via Cookinginthedark  
Sent: Saturday, August 10, 2019 7:42 AM
To: cookinginthedark@acbradio.org
Cc: Donnie Parrett 
Subject: [CnD] No Emails

Should I be getting emails from this group? I have been signed up for 3 days 
and the only thing I've gotten was 1 email from Helen.
Am I supposed to do something that I am not doing? Or, am I doing something 
that I shouldn't do?
Please advise.

Thanks,
Donnie



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Re: [CnD] Cake in a Coffee Mug

[Mike and Jean via Cookinginthedark]

I got them from other cooking lists and from friends.  mike

-Original Message-
From: Jeanne Fike via Cookinginthedark  
Sent: Saturday, June 29, 2019 10:32 AM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike 
Subject: Re: [CnD] Cake in a Coffee Mug

Hi Mike,
Where have you gotten your mug cake recipes?
   Jeanne

-Original Message-
From: Mike and Jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, June 27, 2019 2:20 PM
To: Sugar Lopez via Cookinginthedark
Cc: Mike and Jean
Subject: [CnD] Cake in a Coffee Mug

Cake in a Coffee Mug

 

This recipe will make 8 or 9 coffee mug gifts.

1 (18.25 ounce) box cake mix any flavor

1 small box instant pudding mix (not

sugar free), any flavor

Place dry cake mix and dry pudding mix into a large bowl and blend well with a 
whisk. This will be about 4 to 4 1/2 cups dry mix and will make 8 or 9 coffee 
cup cake mixes. Place 1/2 cup dry mix into a sandwich bag.

Place mix into a corner of the bag and tie it there with a twist tie.

Continue making packets until all your dry mix is used.

Suggested Flavor Combinations

Lemon cake mix - lemon pudding

Yellow cake mix - chocolate pudding

Devils food cake mix - chocolate pudding Pineapple cake mix - coconut pudding 
Butterscotch cake mix - butterscotch pudding Select a large coffee mug. Make 
sure that it contains no metallic paint as it will be used in the microwave. 
Check it to ensure that it holds 1

1/2 cups of water.

Decorating the cups (optional)

Paint on the cup if you like. DecoArt Ultra Gloss Acrylic Enamel is one brand 
of craft paint that can be made dishwasher safe by baking the painted cup in 
the oven (instructions are on the bottle of paint).

Glaze Mix

1/3 cup confectioners' sugar

1 1/2 teaspoons dry flavoring*

* powdered lemonade mix, powdered orange breakfast drink mix, cocoa powder, 
vanilla powder (sold by coffee flavorings) NOTES Select the flavoring 
appropriate to the cake you are making.

For the pineapple coconut cake include flaked coconut in a separate bag with 
instructions to sprinkle it over the frosted cake. Place the glaze mix 
ingredients into a sandwich bag and tie into corner of bag. Label this bag 
Glaze Mix and attach it to the other bag with a twist tie.

Place one baggie cake mix and one baggie glaze mix in each coffee cup.

Now attach the following baking instructions to each coffee cup:

Bake a cake in a coffee cup. Generously spray inside of coffee cup with cooking 
spray. Empty contents of large packet into cup. Add 1 egg white,

1 tablespoon vegetable oil and 1 tablespoon water to dry mix. Mix for 15 
seconds, carefully mixing in all the dry mix. Microwave on HIGH for 2 minutes.( 
you may not get satisfactory results in a low wattage small microwave).

While cake is cooking, place ingredients from Glaze Mix into a very small 
container and add 1 1/2 teaspoons water. Mix well. When cake is done, pour 
glaze over cake in cup. Enjoy while warm.

lr smiles

 

'Everyone has the power to bless you. Some people bless you by coming into your 
life and others bless you by leaving it..

-Sugar Lopez

Your Support is appreciated:

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

 

 

 

 

 

-Original Message-

From: c...@mamas-corner.groups.io <mailto:c...@mamas-corner.groups.io>
[mailto:c...@mamas-corner.groups.io] On 

Behalf Of Penny Golden

Sent: Monday, October 09, 2017 5:18 PM

To: c...@mamas-corner.groups.io <mailto:c...@mamas-corner.groups.io> 

Subject: mamas-corner+CCRT one more try for a cake in a mug.

 

 Hi, there.  I bought this cake mix.  I don't have the box anymore, 

because I wanted to do something that I know is done: use part of the dry 

stuff to make a cake in a cup.

 

Does anyone have such a recipe?  I don't want to have one from scratch, but 

one whose "scratch," so to speak, uses a cake mix.

 

Thanks so much.

 

Penny

 

 

 

 

 

 

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Re: [CnD] Posting Recipes

[Mike and Jean via Cookinginthedark]

I sure will.  mike

-Original Message-
From: Deborah Barnes via Cookinginthedark 
Sent: Friday, June 28, 2019 9:07 PM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] Posting Recipes

Hi Helen,

I think you do an excellent job with this list.  It's much more manageable than 
it was for a while, and I have no complaints about how you have it organized.  
I appreciate all the recipes that have come through.

It's funny what you said about browning ground beef.  I remember once when I 
was trying to gell a friend of mine how to tell when the meat was getting done, 
and I said, just joking, it smells really wonderful to eat!!!  
Sent: Friday, June 28, 2019 8:23 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: Re: [CnD] Posting Recipes

Hello everyone,
As far as I'm concerned, any and all recipes are welcome here.
If you've seen a recipe posted elsewhere that's a repeat, I'm sure you all know 
where the delete key is. As moderator, I remember people   were asking for 
tried and true recipes, and frankly, I haven't seen too many of those lately. 
If I cook  a new recipe   I will post it, and share with everyone, what if any 
changes I've made according to my taste, or to the ingredients I have on hand. 
I've also seen another complaint here, regarding instructions like: mix 
ingredients until lemon yellow, or fry ground beef until brown. Those 
directions don't seem to bother me, I can ignore them.
But I've been blind since birth, so maybe that’s one of the reasons why I don't 
let that get to me.

What do list members want? If you feel you need to discuss this further, then 
why not contact Dale Campbell, the list owner.
And if you wish to know how a blind person cooks, without all the  sighted 
references, then why not listen to the cooking in the dark show? Check out what 
Cheryl and Dale are cooking up for you all!

Have a great weekend everyone! And to all the Canadian list members, Happy 
Canada Day,  eh? And also to Our American list members, wishing you all an 
early  very Happy and Safe Independence Day!
-Original Message-
From: Helen Whitehead via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, June 28, 2019 12:34 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Posting Recipes

This is taken from the list guide lines written by Dale Campbell.
4.  Please do not post more than 8 recipes in a day.
You take the time to post them, so make sure that they get read. Bombarding the 
list with 10 to 20 recipes will ensure that many are deleted instead of read.
Imagine if every list member posted over 20 recipes each day...that would 
result in over 7,000 messages in a day!

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Re: [CnD] Posting Recipes

[Mike and Jean via Cookinginthedark]

Thanks and have a good weekend

-Original Message-
From: Deborah Barnes via Cookinginthedark  
Sent: Friday, June 28, 2019 8:31 PM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] Posting Recipes

Hi Mike,

Thank you for your recipes.  I've been in other groups and seen your recipes; 
you send good ones.  I do agree that there are some people who do send to 2 and 
3 lists and then we have to delete the multiple copies, but I haven't seen 
yours to be that way.  

Thanks for what you send,

Deb B.

-Original Message-
From: Nicole Massey via Cookinginthedark  
Sent: Friday, June 28, 2019 4:17 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Posting Recipes

It is, but it's become a lot more crossposting of recipes and far less 
technique sharing over the last couple of years. And posting when someone asks 
is different from daily dumping of recipes found elsewhere onto the list.
But I could be off base, and a majority of folks want the unsolicited 
crossposts. Let me know if that's the case, and I'll shut up and leave it all 
to the will of the list members.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Mike and Jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, June 28, 2019 1:42 PM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean 
Subject: Re: [CnD] Posting Recipes

I am copying all of the recipes that i post and i am not forwarding any of 
them.  i seldom post to this list and am only doing so now because someone ask 
for specific recipies.  i will limit my posts to 5 per day and if i can get the 
e-mail of the person asking for these recipies i will send them directly to 
that address and not to the list.  sorry for any inconvenience.  I was under 
the impression that this was a cooking list where recipies could be posted for 
everyone to share.  mike

-Original Message-
From: Nicole Massey via Cookinginthedark  
Sent: Friday, June 28, 2019 1:26 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Posting Recipes

I would love it if he amended that back to 5-8 recipes a day, and added a 
prohibition against unrequested forwards. This list works better as a cooking 
community instead of a crossposted recipe dump list.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Helen Whitehead via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, June 28, 2019 11:35 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Posting Recipes

This is taken from the list guide lines written by Dale Campbell.
4.  Please do not post more than 8 recipes in a day. 
You take the time to post them, so make sure that they get read. Bombarding the 
list with 10 to 20 recipes will ensure that many are deleted instead of read. 
Imagine if every list member posted over 20 recipes each day...that would 
result in over 7,000 messages in a day!

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Re: [CnD] Posting Recipes

[Mike and Jean via Cookinginthedark]

I am copying all of the recipes that i post and i am not forwarding any of 
them.  i seldom post to this list and am only doing so now because someone ask 
for specific recipies.  i will limit my posts to 5 per day and if i can get the 
e-mail of the person asking for these recipies i will send them directly to 
that address and not to the list.  sorry for any inconvenience.  I was under 
the impression that this was a cooking list where recipies could be posted for 
everyone to share.  mike

-Original Message-
From: Nicole Massey via Cookinginthedark  
Sent: Friday, June 28, 2019 1:26 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Posting Recipes

I would love it if he amended that back to 5-8 recipes a day, and added a 
prohibition against unrequested forwards. This list works better as a cooking 
community instead of a crossposted recipe dump list.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Helen Whitehead via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, June 28, 2019 11:35 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Posting Recipes

This is taken from the list guide lines written by Dale Campbell.
4.  Please do not post more than 8 recipes in a day. 
You take the time to post them, so make sure that they get read. Bombarding the 
list with 10 to 20 recipes will ensure that many are deleted instead of read. 
Imagine if every list member posted over 20 recipes each day...that would 
result in over 7,000 messages in a day!

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Re: [CnD] Posting Recipes

[Mike and Jean via Cookinginthedark]

Thanks, i will adhere to these guidelines henceforth.  Sorry for the over 
posts.  mike

-Original Message-
From: Helen Whitehead via Cookinginthedark  
Sent: Friday, June 28, 2019 12:35 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Posting Recipes

This is taken from the list guide lines written by Dale Campbell.
4.  Please do not post more than 8 recipes in a day. 
You take the time to post them, so make sure that they get read. Bombarding the 
list with 10 to 20 recipes will ensure that many are deleted instead of read. 
Imagine if every list member posted over 20 recipes each day...that would 
result in over 7,000 messages in a day!

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Re: [CnD] POWDERED SUGAR BALL COOKIES

[Mike and Jean via Cookinginthedark]

Good morning, how many recipies can i post to the list each day?  i don't want 
to break any rules.  mike

-Original Message-
From: Marilyn Pennington via Cookinginthedark  
Sent: Friday, June 28, 2019 9:23 AM
To: santas-works...@groups.io
Cc: Marilyn Pennington ; cookinginthedark@acbradio.org
Subject: [CnD] POWDERED SUGAR BALL COOKIES

POWDERED SUGAR BALL COOKIES 

 

1 c. soft butter (do not substitute butter)

3/4 c. powdered sugar

1 tsp. vanilla

2 c. flour

1/2 c. chopped pecans

1-2 c. powdered sugar for rolling

 

Cream butter and gradually add powdered sugar. Add vanilla, creaming well.
Gradually add flour and nuts. Mix thoroughly. Shape into 1 to 1 1/2 inch balls.

Place on ungreased cookie sheet. Bake at 300 degrees for 35 minutes. Bottoms 
should be slightly brown. Tops will probably still be white.

 

While still warm, roll in sifted powdered sugar. Then immediately roll in 
powdered sugar again. Sift some more powdered sugar on top. Cool.  Enjoy.

 

 

 

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Re: [CnD] 3 minute mug cake

[Mike and Jean via Cookinginthedark]

I certainly don't see why not.  It is worth a try.  mike

-Original Message-
From: Jessica Dail via Cookinginthedark 
Sent: Thursday, June 27, 2019 4:11 PM
To: Mike and Jean via Cookinginthedark 
Cc: Jessica Dail 
Subject: Re: [CnD] 3 minute mug cake

Hi,
I’m allergic to chocolate, so would these be good with peanut butter in place 
of the chocolate?

Sent from my iPhone

> On Jun 27, 2019, at 3:16 PM, Mike and Jean via Cookinginthedark 
>  wrote:
>
> 3 MINUTE CHOCOLATE MUG CAKE
>
>
>
>1 Coffee Mug
>
>4 tablespoons flour(that's plain flour, not self-rising)
>
>4  tablespoons sugar
>
>2  tablespoons baking cocoa
>
>1  egg
>
>3  tablespoons milk
>
>3  tablespoons oil
>
>3  tablespoons chocolate chips  (optional)
>
>Small splash of vanilla
>
>
>
>Add dry  ingredients to mug, and mix well .  Add the egg and mix
> thoroughly.
>
>
>
>Pour in the milk and oil and mix well.
>
>
>
>Add the chocolate chips (if using) and vanilla, and mix again.
>
>
>
>Put your mug in the microwave and cook for 3 minutes at 1000 watts.
>
> The cake will rise over the top of the mug, but don't be alarmed!
>
>
>
>Allow to cool a little, and tip out onto a plate if desired.
>
>
>
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[CnD] Peppermint Brownie Mug Cakes for Two

[Mike and Jean via Cookinginthedark]

Peppermint Brownie Mug Cakes for Two



yield: 2 cakes



Ingredients:

10 Tablespoons Of A Boxed Brownie Mix

3 Tablespoons Canola Oil

2 Tablespoons Beaten Egg

1 Tablespoon Water

½ teaspoons Peppermint Extract

Cool Whip And Crushed Candy Canes, For Garnish (optional)



Directions:

In a small bowl, mix brownie mix together with oil, egg, water and
peppermint extract until well combined. Divide evenly between two greased
mugs.

Microwave on high for 1 – 1 1/2 minutes or until cake starts to pull away
from the sides of the mug and is puffed. (The cake should look moist still,
but not like there’s any batter left.) Cool 1 minute and remove from mug.
Top warm cakes with Cool Whip and crushed candy canes. Serve immediately
while still warm.





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[CnD] Subject: 3,2,1, variety of easy mug-bowl cakes

[Mike and Jean via Cookinginthedark]

Subject: 3,2,1, variety of easy mug-bowl cakes 

 

These individual little cakes are amazing and ready to eat in one minute!

They are perfect

for whenever you feel like a treat without all the fat and calories that
cake can have. Genius idea!

 

INGREDIENTS:

 

1 box Angel Food Cake Mix

1 box Cake Mix - Any Flavor

 

DIRECTIONS:

 

In a gallon ziploc bag, combine the two cake mixes together and mix well. 

 

For each individual cake serving, take out 

 

3 Tablespoons of the cake mix combination and mix it with

 

2 Tablespoons of water in a small microwave-safe container. 

 

Microwave on high for

1 minute, and you have your own instant individual little cake!

 

KEEP remaining cake mixture stored in the ziploc bag and use whenever you
feel like a treat! You can top each cake with a dollop of whipped topping
and/or some fresh fruit.

 

Helpful Tips:

 

This recipe is called 3, 2, 1 Cake because all you need to remember is

 

3 tablespoons mix,

2 tablespoons water,

1 minute in the microwave!"

 

TRY various flavors of cake mix like carrot, red velvet, pineapple, lemon,
orange, etc. Just remember that one of the mixes has to be the angel food
mix; the other is your choice. 

The flavor possibilities are endless!

 

NOTES:

The best thing is, you open both cake mixes into a gallon storage bag, one
that 'zip locks' or 'self-seals', or a container that seals tightly, shake
the two cake mixes to blend and then make the recipe. Storage of mix is
simple, put it on a shelf. No need to refrigerate, since the mix is dry.

 

Always remember, that one of the cake mixes MUST be Angel Food. The other
can be any flavor. 

 

 

 

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[CnD] Cake in a Coffee Mug

[Mike and Jean via Cookinginthedark]

Cake in a Coffee Mug

 

This recipe will make 8 or 9 coffee mug gifts.

1 (18.25 ounce) box cake mix any flavor

1 small box instant pudding mix (not

sugar free), any flavor

Place dry cake mix and dry pudding mix into a large bowl and blend well with
a whisk. This will be about 4 to 4 1/2 cups dry mix and will make 8 or 9
coffee cup cake mixes. Place 1/2 cup dry mix into a sandwich bag.

Place mix into a corner of the bag and tie it there with a twist tie.

Continue making packets until all your dry mix is used.

Suggested Flavor Combinations

Lemon cake mix - lemon pudding

Yellow cake mix - chocolate pudding

Devils food cake mix - chocolate pudding Pineapple cake mix - coconut
pudding Butterscotch cake mix - butterscotch pudding Select a large coffee
mug. Make sure that it contains no metallic paint as it will be used in the
microwave. Check it to ensure that it holds 1

1/2 cups of water.

Decorating the cups (optional)

Paint on the cup if you like. DecoArt Ultra Gloss Acrylic Enamel is one
brand of craft paint that can be made dishwasher safe by baking the painted
cup in the oven (instructions are on the bottle of paint).

Glaze Mix

1/3 cup confectioners' sugar

1 1/2 teaspoons dry flavoring*

* powdered lemonade mix, powdered orange breakfast drink mix, cocoa powder,
vanilla powder (sold by coffee flavorings) NOTES Select the flavoring
appropriate to the cake you are making.

For the pineapple coconut cake include flaked coconut in a separate bag with
instructions to sprinkle it over the frosted cake. Place the glaze mix
ingredients into a sandwich bag and tie into corner of bag. Label this bag
Glaze Mix and attach it to the other bag with a twist tie.

Place one baggie cake mix and one baggie glaze mix in each coffee cup.

Now attach the following baking instructions to each coffee cup:

Bake a cake in a coffee cup. Generously spray inside of coffee cup with
cooking spray. Empty contents of large packet into cup. Add 1 egg white,

1 tablespoon vegetable oil and 1 tablespoon water to dry mix. Mix for 15
seconds, carefully mixing in all the dry mix. Microwave on HIGH for 2
minutes.( you may not get satisfactory results in a low wattage small
microwave).

While cake is cooking, place ingredients from Glaze Mix into a very small
container and add 1 1/2 teaspoons water. Mix well. When cake is done, pour
glaze over cake in cup. Enjoy while warm.

lr smiles

 

'Everyone has the power to bless you. Some people bless you by coming into
your life and others bless you by leaving it..

-Sugar Lopez

Your Support is appreciated:

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

 

 

 

 

 

-Original Message-

From: c...@mamas-corner.groups.io 
[mailto:c...@mamas-corner.groups.io] On 

Behalf Of Penny Golden

Sent: Monday, October 09, 2017 5:18 PM

To: c...@mamas-corner.groups.io  

Subject: mamas-corner+CCRT one more try for a cake in a mug.

 

 Hi, there.  I bought this cake mix.  I don't have the box anymore, 

because I wanted to do something that I know is done: use part of the dry 

stuff to make a cake in a cup.

 

Does anyone have such a recipe?  I don't want to have one from scratch, but 

one whose "scratch," so to speak, uses a cake mix.

 

Thanks so much.

 

Penny

 

 

 

 

 

 

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[CnD] Alabama Biscuit Muffins

[Mike and Jean via Cookinginthedark]

Alabama Biscuit Muffins

Makes 1 dozen muffins

Craig Claiborne, who was born and raised in Sunflower,

Mississippi, used to tell me that the biscuit muffins I so raved about were
a specialty of his home state--and that his mother's muffins were well known
throughout the land. No doubt Craig meant what he said, the only problem
being that I personally have never encountered biscuit muffins in
Mississippi. ("That's because you haven't been to the right places in
Mississippi," snapped my friend Julia Reed, who's from

Greenville.) I have, on the other hand, had the muffins on a number of
occasions over in Alabama, most notably at a fancy country club brunch in
Montgomery and at a college friend's mother's home in Tuscaloosa. No matter.
Let's just say that biscuit muffins are a very distinctive bread of the Deep
South and that the slightly sweet little dodgers are even more sumptuous
when spread with homemade preserves at breakfast.

2 1 / 2 cups all-purpose

flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

1 / 4 teaspoon baking soda

10 tablespoons (1 1 / 4

sticks) chilled butter, cut into bits  1 cup regular buttermilk

Preheat the oven to 350°F. Grease a 12-cup muffin tin with butter and set
aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder,
salt, and baking soda. Add the butter and rub it into the flour with your
fingertips till the mixture is mealy. Add the buttermilk and stir till the
dough is slightly firm. Spoon the mixture into the prepared muffin tin and
bake in the center of the oven till brown and crusty, 40 to 45 minutes.



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[CnD] Yellow cake in a mug

[Mike and Jean via Cookinginthedark]

Yellow cake in a mug

  Until now I've only seen chocolate cake recipes, and so I figured I'd put 
one up for those who just don't like chocolate. Also, this recipe can be 
modified
and you can add in anything that you want to.
Minutes to Prepare: 5
Minutes to Cook: 2
Number of Servings: 2

Ingredients
2 tbsp flour
1/4 tbsp sugar
1/4 tsp baking powder
1/8 tsp salt
2 tbsp milk
3/4 tbsp oil
1/4 tsp vanilla extract

Pam cooking spray

Directions
Mix all of the dry ingredients together.
Now add in the milk, oil and vanilla.
Spray a little bit of PAM into your coffee mug.
Pour the batter into mug.
Bake in microwave at high power for 1 minute.
If the cake is not completely cooked, bake for 15 second intervals until it
is done.  From Helen.

 

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[CnD] 3 minute mug cake

[Mike and Jean via Cookinginthedark]

3 MINUTE CHOCOLATE MUG CAKE

 

1 Coffee Mug

4 tablespoons flour(that's plain flour, not self-rising)

4  tablespoons sugar

2  tablespoons baking cocoa

1  egg

3  tablespoons milk

3  tablespoons oil

3  tablespoons chocolate chips  (optional)

Small splash of vanilla

 

Add dry  ingredients to mug, and mix well .  Add the egg and mix
thoroughly.

 

Pour in the milk and oil and mix well.

 

Add the chocolate chips (if using) and vanilla, and mix again.

 

Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be alarmed!

 

Allow to cool a little, and tip out onto a plate if desired.

 

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Re: [CnD] FW: 60 May Specials for You from MICEila-

[Mike and Jean via Cookinginthedark]

Thanks so very much.  mike

-Original Message-
From: diane.fann7--- via Cookinginthedark  
Sent: Wednesday, May 15, 2019 8:44 AM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: [CnD] FW: 60 May Specials for You from MICEila-

Here it is.

 

From: i...@blindmicemegamall.com 
Sent: Friday, May 10, 2019 9:50 PM
To: diane.fa...@gmail.com
Subject: 60 May Specials for You from MICEila-

 

May Specials at MiceILA
MiceILA has 60 May Specials to save you a little Cheese!
Save on Balls, Cards, Labeling and Marking Products Writing and Note Taking 
Essentials Personal Health and Kitchen Specials too!
They are all here and waiting for you!!
60 Great Specials in all for May
Take a minute and Browse these May Specials Order Right Away!
Don't Delay!
Quantities are Limited
Order before they go away!
This sale ends May 24, 2019

** Play Ball With Bell $20.90



Item# 108412
Sale Price $20.90
Read More About / Order Play Ball With Bell; $20.90 Here 
 


** Soccer Ball with Bells Small 5.5" $9.66



Item# 108431
Sale Price $9.66
Read More About / Order Soccer Ball with Bells Small 5.5 
 " ;
$9.66 Here


** Regulation Soccer Ball with Bells $14.39



Item# 108433
Sale Price $14.39
Read More About / Order Regulation Soccer Ball with Bells; $14.39 Here 
 


** ISA Goalball $51.21



Item# 108411
Sale Price $51.21
Read More About / Order ISA Goalball; $51.21 Here 
 


** Jumbo Index Playing Cards $3.09



Item# 402800
Sale Price $3.09
Read More About / Order Jumbo Index Playing Cards; $3.09 Here 
 


** Braille Poker Playing Cards $8.63



Item# 126778
Sale Price $8.63
Read More About / Order Braille Poker Playing Cards; $8.63 Here 
 


** Rummikub the Original with Braille $28.46



Item# 188648
Sale Price $28.46
Read More About / Order Rummikub the Original with Braille; $28.46 Here 
 


** Loc - Dots $1.69



Item# 439625
Sale Price $1.69
Read More About / Order Loc - Dots; $1.69 Here 
 


** Clear Round Bump Dots - Small (Pack Of 25) $2.79



Item# 730100
Sale Price $2.79
Read More About / Order Clear Round Bump Dots - Small (Pack Of 25); $2.79 Here 




** Clear Round Bump Dots - Medium (Pack Of 25) $2.52



Item# 730101
Sale Price $2.52
Read More About / Order Clear Round Bump Dots - Medium (Pack Of 25); $2.52 Here 




** Clear Round Bump Dots - Large (Pack Of 25) $2.79



Item# 730102
Sale Price $2.79
Read More About / Order Clear Round Bump Dots - Large (Pack Of 25); $2.79 Here 




** Orange Flat Top Small Sized Bumps - 25 per pad $2.81



Item# 730106
Sale Price $2.81
Read More About / Order Orange Flat Top Small Sized Bumps - 25 per pad;
$2.81 Here
 


** Orange Small Sized Bumps - 25 per pad $2.81



Item# 730103
Sale Price $2.81
Read More About / Order Orange Small Sized Bumps - 25 per pad; $2.81 Here 
 


** Orange Medium Sized Bumps - 25 per pad $2.81



Item# 730104
Sale Price $2.81
Read More About / Order Orange Medium Sized Bumps - 25 per pad; $2.81 Here 
 


** Orange Large Sized Bumps - 25 per pad $2.81



Item# 730105
Sale Price $2.81
Read More About / Order Orange Large Sized Bumps - 25 per pad; $2.81 Here 
 


** Bump-Ons Black Round Bump Dots - Medium (Pack of 20) $2.71



Item# 730135
Sale Price $2.71
Read More About / Order Bump-Ons Black Round Bump Dots - Medium (Pack of 20); 
$2.71 Here 
 


** Bump-Ons Black Round Bump Dots - Large (Pack of 20) $2.82



Item# 730130
Sale Price $2.82
Read More About / Order Bump-Ons Black Round Bump Dots - Large (Pack of 20);
$2.82 Here
 


** Bump-Ons Black Square Bump Dots - Small (Pack of 20) $2.79



Item# 730145
Sale Price $2.79
Read More About / Order Bump-Ons Black Square Bump Dots - Small (Pack of 20); 
$2.79 Here 
 


** White Round Bump Dots - Medium (Pack of 

Re: [CnD] freezer labels

[Mike and Jean via Cookinginthedark]

Hi carol.  Could you please forward the 60 items e-mail from blind mice mart as 
i seem to have deletedit?  My address is mjs1...@s.rr.com.  thanks so much.  i 
like to shop at blind mice mart and i think i might get these freezer labels.  
mike

-Original Message-
From: Carol Ashland via Cookinginthedark  
Sent: Tuesday, May 14, 2019 7:37 PM
To: diane.fann7--- via Cookinginthedark 
Cc: Carol Ashland 
Subject: Re: [CnD] freezer labels

Thank you very much! I'll call them tomorrow - I want to order some other 
things anyway.

Carol Ashland
carol97402@gmail.comOn May 14, 2019 12:44 PM, "diane.fann7--- via 
Cookinginthedark"  wrote:
>
> Blind Mice Mart sent out  60 May specials from ILA. Pasted below is the 
> labels with elastics. I think the sale runs until the 24th. 
>
> Diane 
>
> ** Braillable Labels - 50 Per Pack $9.98 
>
> Item# 060180 
> Sale Price $9.98 
>
>
> -Original Message- 
> From: Jeanne Fike via Cookinginthedark  
> Sent: Tuesday, May 14, 2019 3:07 PM 
> To: cookinginthedark@acbradio.org 
> Cc: Jeanne Fike  
> Subject: [CnD] freezer labels 
>
> Hi, 
>
> A while back someone posted that you could buy labels with holes at each end 
> and a band to go through the labels for putting on frozen packages. Does 
> anyone have a name for such a label and if it exists? I checked bon 
> BlindMiceMegaMall and couldn't find such an item. 
>
> Jeanne 
>
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>
> --- 
> This email has been checked for viruses by AVG. 
> https://www.avg.com 
>
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Re: [CnD] RECIPIE NEEDED

[Mike and Jean via Cookinginthedark]

THANKS

-Original Message-
From: ellen telker via Cookinginthedark  
Sent: Wednesday, April 10, 2019 6:43 PM
To: cookinginthedark@acbradio.org
Cc: emt...@frontier.com
Subject: Re: [CnD] RECIPIE NEEDED

There is a book in the NLS collection that specifically has just recipes for 
people who can only eat soft food.  I don't remember the name of the book or 
the author, but the recipes sounded really good.  
Ellen

-Original Message-
From: Mike and Jean via Cookinginthedark  
Sent: Tuesday, April 9, 2019 9:57 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean 
Subject: [CnD] RECIPIE NEEDED

GOOD MORNING YALL.  MY UNCLE IS HAVING SOME SWALLOWING ISSUES AND MY AUNT NOW 
HAS TO COOK ALL OF HIS FOOD IN THE CROK POT.  

COULD ANYONE PLEASE POST A RECIPIE FOR CROK POT CHICKEN AND DUMPLINS?
THANKS IN ADVANCE.  MIKE

 

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[CnD] RECIPIE NEEDED

[Mike and Jean via Cookinginthedark]

GOOD MORNING YALL.  MY UNCLE IS HAVING SOME SWALLOWING ISSUES AND MY AUNT
NOW HAS TO COOK ALL OF HIS FOOD IN THE CROK POT.  

COULD ANYONE PLEASE POST A RECIPIE FOR CROK POT CHICKEN AND DUMPLINS?
THANKS IN ADVANCE.  MIKE

 

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Re: [CnD] taste of home: brooklyn black cake

[Mike and Jean via Cookinginthedark]

I agree, if i wanted a link, i would google it for myself.  mike

-Original Message-
From: Cindy Simpson via Cookinginthedark  
Sent: Thursday, March 21, 2019 7:31 AM
To: cookinginthedark@acbradio.org
Cc: Cindy Simpson 
Subject: Re: [CnD] taste of home: brooklyn black cake

I'm not sure, but isn't there something in the list rules about posting links 
to the lists instead of recipes because of accessibility concerns? I would much 
prefer a recipe to a link.


On Thu, Mar 21, 2019 at 2:06 AM Jude DaShiell via Cookinginthedark < 
cookinginthedark@acbradio.org> wrote:

> Taste Of Home is the most popular food magazine in America since all 
> recipes it publishes either in its magazine or books have to go in the 
> food lab first.  If a recipe as originally written fails to come out 
> as advertised or expected the food lab works with the recipe and 
> corrects that recipe before publishing.  The background of Brooklyn 
> Black Cake happened because during World War II., the United States 
> Navy was using Brooklyn Navy Yard and harbor facilities for the war 
> effort after  the Navy made peace with Lucky Luciano and the Mafia.  
> Black outs were frequent to protect our ships from Nazi Submarines and 
> workers in Brooklyn decided if we can't work we can at least eat.  
> Brooklyn  Black Cake was made to fill that need.  So, here's the url:
>
> https://a.msn.com/r/2/BBUJYxl?m=en-us=InAppShare
>
>
> --
>
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--
Cindy Simpson
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Re: [CnD] Pouring batter

[Mike and jean via Cookinginthedark]

Try using a cup to scoop the batter and put it into the cake pan.  

-Original Message-
From: William Henderson via Cookinginthedark  
Sent: Sunday, February 10, 2019 7:57 PM
To: cookinginthedark@acbradio.org
Cc: William Henderson 
Subject: [CnD] Pouring batter

Hello,
As most of you know, I'm fairly inexperienced in the kitchen, so I'm still 
trying basic stuff out.
I tried making a simple box yellow cake mix and I followed the directions of 
mixing exxs, oil and water with the cake mix.  I was pretty happy when I 
thought I did OK with the electric mixer.  Then I tried pouring it into the 
cake pan, and I thought I did well.  I tried using a spoon to scoop it out.  I 
also tried having the bowl in the center of the pan and did it all in the sink. 
Of course, I didn't use my fingers but thought it had all gotten into the pan.  
I put the pan in the oven, and when it was time to wash the bowl, I found there 
was still some batter left.  It was too late.  What are some good techniques to 
pour a bowl of cake batter into a 9 by 13 cake pan?
What am I doing wrong?
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[CnD] MOUNTAIN APPLE COBBLER

[Mike and jean via Cookinginthedark]

MOUNTAIN APPLE COBBLER

2 large Granny Smith apples—peeled, cored, and cut into 8 wedges

1 cup butter, melted

1 ½ cups white sugar

1 tablespoon ground cinnamon

1 (12 fluid ounce) can or bottle citrus flavored soda (such as Mountain Dew)

2 (8—ounce) cans refrigerated crescent rolls



Preheat oven to 350 degrees F.  Unroll the crescent roll dough, and separate
the sheets into individual triangles.  Roll each apple wedge into a triangle
of dough, and place them into the baking dish, seam sides down.  Mix the
melted butter, sugar, and cinnamon into a bowl, and spoon evenly over the
dough-wrapped apple slices.  Pour the soda over the rolls.  Bake in the
preheated oven until the top is brown, the apples are cooked through, and
the cobbler is bubbling, 45 to 50 minutes.





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Re: [CnD] frying question

[Mike and jean via Cookinginthedark]

thanks

-Original Message-
From: Jeffry Miller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, August 14, 2018 6:15 AM
To: cookinginthedark@acbradio.org
Cc: Jeffry Miller 
Subject: Re: [CnD] frying question

if it is deep frying you can tell by the sound of the chicken 
sizzeling.  If it slows down on sizzeling then it is about done. it 
floats to the top it is done.  you can tell by the sound.


On 8/14/2018 3:24 AM, Mike and jean via Cookinginthedark wrote:
> I want to use some of the great fried chicken recipies that I have
> collected.  I have the original fry daddy.  Does anyone know how long I
> would fry 4 chicken legs in the fryer?  I have never tried to fry fresh
> chicken in the fryer.  Thanks in advance for your help and have a blessed
> day.  mike
>
>   
>
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[CnD] frying question

[Mike and jean via Cookinginthedark]

I want to use some of the great fried chicken recipies that I have
collected.  I have the original fry daddy.  Does anyone know how long I
would fry 4 chicken legs in the fryer?  I have never tried to fry fresh
chicken in the fryer.  Thanks in advance for your help and have a blessed
day.  mike

 

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Re: [CnD] Chocolate Chocolate Muffins Recipe #2

[Mike and jean via Cookinginthedark]

I also appreciate these recipies.  I am going to make these and take them to 
church to share with our friends.  mike

-Original Message-
From: Dani Pagador via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 2, 2018 4:21 PM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Chocolate Chocolate Muffins Recipe #2

Thanks for both of these recipes, Helen. I'll save them and will try them soon.

More Later,
Dani



On 5/31/18, Helen Whitehead via Cookinginthedark
 wrote:
>   Chocolate Chocolate Muffins Recipe #2
> If you love chocolate, you'll love these chocolate chocolate muffins. We
> make them with
> cocoa powder
> and semi-sweet chocolate chips, so they'll satisfy even the most serious
> chocoholics.
>
> The key to these chocolate muffins is, after we fold the chocolate chips
> into the batter and fill up the
> muffin pan,
> we sprinkle additional chocolate chips on top before baking.
>
>
> Ingredients
> . 2 cups
> all-purpose flour
> (260 grams)
> . ¾ cup cocoa powder
> . ¾ cup granulated sugar
> . 1 Tbsp baking powder
> . ½ tsp salt
> . 1¼ cups whole milk
> . 2 large eggs, beaten
> . 2 Tbsp butter, melted
> . 1/3 cup vegetable oil
> . 1 tsp pure
> vanilla extract
> . 1 cup
> semi-sweet chocolate chips,
> plus 1/3 cup additional chocolate chips for sprinkling
> Prep Time: 15 minutes
> Cook Time: 20 minutes
> Total Time: 35 minutes
>
> Preparation
> Preheat oven to 350° F.
> Combine the flour, cocoa powder, baking powder, sugar and salt in a large
> bowl.
> Combine the milk and the melted butter. Then add the oil, and finally whisk
>
> in the beaten eggs and stir in the vanilla extract.
> Thoroughly grease and flour a muffin pan (or better yet, you can use paper
> muffin liners).
> Add the liquid ingredients to the dry ones and mix no more than ten
> seconds.
>
> The batter should be visibly lumpy. That's OK! It's extremely important not
> to overmix the batter, or the resulting muffins can be hard or misshapen.
>
> TIP: The dry and wet ingredients, respectively, can be mixed in advance,
> but
>
> as soon as the wet and dry ingredients have been combined with each other,
> the liquid will activate the
> baking powder
> and the batter needs to be baked right away.
> With a rubber spatula, gently fold 1 cup of
> chocolate chips
> into the batter. Don't overwork the batter.
> Carefully spoon the batter into the prepared muffin pan (you can use a
> small
>
> ladle or even an ice-cream scoop).
> Finally, sprinkle the remaining chocolate chips onto the tops of the
> muffins, and transfer to the oven immediately.
> Bake 18-20 minutes or until a toothpick inserted into the center of a
> muffin
>
> comes out clean.
> Remove pan from the oven and let the muffins cool for five minutes in the
> pan. Then remove the muffins from the pan and let them cool another five
> minutes
> on a wire rack.
> Makes 12 to 18 chocolate chocolate muffins.
>
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>
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Re: [CnD] New to this list and looking for a candy thermometer that I can clip onto the side of my pan

[Mike and jean via Cookinginthedark]

Welcome to the list.  I would recommend looking at the blind mice mart for the 
item that you want.  they usually have a wide variety of cooking accessories.  
Hope that you like the list.  mike

-Original Message-
From: Beth G via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, May 26, 2018 8:24 AM
To: cookinginthedark@acbradio.org
Cc: Beth G 
Subject: [CnD] New to this list and looking for a candy thermometer that I can 
clip onto the side of my pan

Hello all,

I just joined this list and I’m excited to be here.
I am looking for candy thermometer that I can clip onto the side of my pan so 
that I can make all the wonderful delicious bad for you candies that I grew up 
with. I have a couple other talking thermometers that are great, but they are 
the probe kind that you stick in and pull back out. I would like something I 
can clip onto the side of my pan, or a holder I can get to hold one that I have 
on to the side of my pan. What are some recommendations for a thermometer of 
this kind?

Thank you,

Beth

Sent from my iPhone
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Re: [CnD] Country Ham

[Mike and jean via Cookinginthedark]

I am from south Carolina and ham is not country if it is not salty.  mike

-Original Message-
From: Gary Ray via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 23, 2018 2:43 PM
To: cookinginthedark@acbradio.org
Cc: Gary Ray 
Subject: Re: [CnD] Country Ham

Gary Ray from Asheville, NC here.

Where I grew up, "country ham" is generally accepted to be salt cured ham.

So I changed the name of this recipe to suit my part of the country.

This appears to be a good recipe no matter how you define "country" when 
referring to ham.

Cheers!

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 23, 2018 2:36 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington; cooking-frie...@groups.io
Subject: [CnD] Country Ham

Country Ham

1 (3 pound) boneless, fully cooked ham

1/2 to 3/4 cup brown sugar, according to your taste preference

2 tablespoons prepared mustard

1 cup peach preserves

Place ham in 4 quart slow cooker. Combine remaining ingredients in a small
bowl. Spread over ham. Cover; cook on low for 6 hours, or until heated
through.

Variation:

Use apricot preserves instead of peach preserves.

Makes 12 servings.  Mama's C orner.

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Re: [CnD] a cooking question to ponder

[Mike and jean via Cookinginthedark]

We always use pork and beans in our baked beans.  mike

-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, March 17, 2018 12:31 PM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton 
Subject: Re: [CnD] a cooking question to ponder

I would say pork n beans.

-Original Message-
From: Jamie Prater via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, March 17, 2018 11:04 AM
To: cookinginthedark@acbradio.org
Cc: Jamie Prater
Subject: [CnD] a cooking question to ponder

Hi, all, after making a pan of beans and franks in which I put connekeh Polish 
sausage, barbecue sauce, and two cans of baked beans, it hit me, what are the 
beans that make up baked beans?  I asked my mother and she said she thought 
navy beans.  What do you all think?  Thanks and have a blessed day.

 

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Re: [CnD] Baking Pork Chops?

[Mike and jean via Cookinginthedark]

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

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

Hi All,

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

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

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

Thanks.

Eileen
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[CnD] LARD ICING FOR LEMON CAKE

[Mike and jean via Cookinginthedark]

I heard this week that Billy Grham's favorite dessert was lemon cake with
lard icing.  I would like to have a recipie for lard icing.  Thanks in
advance.  mike

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Re: [CnD] baked speghetti

[Mike and jean via Cookinginthedark]

Yes that's right. Sorry about that.

-Original Message-
From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 17, 2018 12:33 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes <misslady0...@att.net>
Subject: Re: [CnD] baked speghetti

Do you mean oregano?

-Original Message-
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 17, 2018 10:17 AM
To: cookinginthedark@acbradio.org
Cc: Mike and jean
Subject: [CnD] baked speghetti

Baked Spaghetti

8 oz cooked spaghetti

1 cup chopped onions

1 tsb butter

28 oz chopped tomatoes

1 tsp oregeon

½ tsp garlic powder

1 lb. ground beef

2 cups mozzarella cheese

1 can cream mushroom soup

½ cup water

½ cup parm cheese

Saute onions in butter, add oregano, tomatoes, garlic, and cooked beef.
Simmer for 10 minutes, stiring occasional to prevent sticking.

Put half speghetta in bottom of greased 9x13 pan, top with with veggie/meat 
mixture.  Top with 1 cup of mozzarella cheese.

Repeat next layer.  Mix soup and water together and pour over casserole.
Top with parm cheese.

Bake at 350 uncovered for 30 minutes.



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[CnD] taco soup with black beans tnt

[Mike and jean via Cookinginthedark]

Taco Soup with Black Beans 

 

Yield:  6 to 8 servings

Ingredients:

1 pound ground beef, or ground turkey, browned and drained

1 can crushed tomatoes, 28 ounces

1 can corn, undrained, (15-1/4 ounces)

1 can black beans, undrained, 15 ounces

1 envelope dried Hidden Valley Ranch dressing mix

1 envelope dried taco seasoning

1 small onion, chopped

tortilla or corn chips

shredded cheese of your choice

sour cream

 

Combine all ingredients, except chips, shredded cheese, and sour cream in
slow cooker.  Cover and cook on low 4 to 6 hours.  Garnish individual
servings with chips, cheese, and sour cream.  

 

 

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[CnD] Jean's pineapple baked chicken tnt

[Mike and jean via Cookinginthedark]

JEAN'S PINEAPPLE BAKED CHICKEN

 

4 boneless chicken breasts

2 tablespoons butter

1/2 teaspoon salt

1/4 teaspoons pepper

For Glaze:  

1 can (8 ounces) drained, crushed pineapple

1 cup packed brown sugar

1/4 cup lemon juice

2 tablespoons prepared mustard

1 teaspoon soy sauce

 

Brush chicken with butter and sprinkle salt and pepper on it.  Bake at 350
degrees for 30 minutes.  Prepare glaze, mixing all ingredients in small
bowl.  Pour glaze over chicken.  Return to oven and bake 30 minutes more,
covered.  

 

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[CnD] mounds bars

[Mike and jean via Cookinginthedark]

Mounds Bars

 

1 can of eagle Brand Sweetened condensed Milk

2 14 oz. packages of   coconut

1 stick of butter

one box of powdered sugar

1 teaspoon of vanilla flavoring

1 12 oz package of milk chocolate Semi-Sweet chips

1 bar of paraffin wax

 

Shift Sugar

Melt butter.

In a large b and vanilla flavoring.

Press mixture in a buttered 12 inch by 16 inch pan.  Place in refrigerator
over night.

Cut cooled mixture into bars.

In a double boiler, melt chocolate and wax.  When mixture is totally melted,
dip coconut bars into chocolate mixture with a large slotted spoon.  Remove
bar from chocolate and place on wax paper to cool.  owl, mix sugar, butter,
coconut, 

 

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[CnD] island chicken salad

[Mike and jean via Cookinginthedark]

ISLAND CHICKEN SALAD

 

10-oz. canchunk white chicken, drained

8-oz. pkg. cream cheese, softened

2 stalks celery, diced

8-oz. can crushed pineapple, drained

2 tablespoons mayonaise

 

Mix all ingredients together until well blended, chill.  

 

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[CnD] chicken salad

[Mike and jean via Cookinginthedark]

CHICKEN SALAD

 

2 (10 ounce) cans chicken chunks, drained 

1 cup seedless green grapes, halved 

 1/2 cup chopped pecans 

 1/2 cup chopped celery

1 (11 ounce) can mandarin oranges, drained 

 3/4 cup creamy cucumber salad dressing 

 

 

Chicken Salad Sandwich

 

2 large cans chicken

 

1/4 cup chopped celery

 

1/4 cup red onion chopped

 

1/4 cup red grapes, sliced

 

1/8 cup pecans, chopped

 

1/2 cup of mayonnaise

 

2 T. honey mustard

 

pepper to taste

 

Chop onion, celery, grapes and pecans and set aside.  Drain chicken and put
into a large bowl  and combine mayonnaise, mustard and pepper and stir till
well blended. Stir in the onions, grapes, celery and pecans. Chill before
serving.

 

 

 

Ingredients

.1/2 cup mayonnaise

.2 tablespoons sour cream

.1 tablespoon lemon juice

.1/8 teaspoon salt

.1/8 teaspoon pepper

.4 cups shredded rotisserie chicken

.1-1/4 cups Grapes, halved

XSmarter sweet treats Festive, fun and dripping with flavor, grapes are
great as snacks or in seasonal sides. Learn More > 

Sams Club 

.1/2 cup chopped pecans

.1/2 cup chopped celery

.1/4 cup chopped sweet onion, optional

.Romaine leaves

Directions

.In a large bowl, combine the first five ingredients. Add the chicken,

grapes, pecans, celery and, if desired, onion; mix lightly to coat.

Serve on romaine. 

 

 

 

DIRECTIONS

In a salad bowl combine the chicken, grapes, pecans/almonds, celery, oranges
and salad dressing. Toss to coat and serve! 

 

 

 

 

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[CnD] butterfinger pie

[Mike and jean via Cookinginthedark]

BUTTERFINGER PIE  

 

1 pkg. (8 oz.) cream cheese, softened

1 carton (8 oz.) frozen whipped topping, thawed

4 Butterfinger candy bars (2.1 oz. each)

1 prepared graham cracker crust (9 In.)

 

In a small mixing bowl, beat the cream cheese until smooth. Fold in whipped
topping. Crush candy bars while still in the wrapper, take off wrapper and
pour into large mixing bowl; fold 1 c. into cream mixture. 

Spoon into crust. Sprinkle with remaining candy bar crumbs. Refrigerate for
2-4 hours.

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[CnD] baked speghetti

[Mike and jean via Cookinginthedark]

Baked Spaghetti

8 oz cooked spaghetti

1 cup chopped onions

1 tsb butter

28 oz chopped tomatoes

1 tsp oregeon

½ tsp garlic powder

1 lb. ground beef

2 cups mozzarella cheese

1 can cream mushroom soup

½ cup water

½ cup parm cheese

Saute onions in butter, add oregano, tomatoes, garlic, and cooked beef.
Simmer for 10 minutes, stiring occasional to prevent sticking.

Put half speghetta in bottom of greased 9x13 pan, top with with veggie/meat
mixture.  Top with 1 cup of mozzarella cheese.

Repeat next layer.  Mix soup and water together and pour over casserole.
Top with parm cheese.

Bake at 350 uncovered for 30 minutes.



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[CnD] baked sliced apples

[Mike and jean via Cookinginthedark]

BAKED SLICED APPLES

 

Sliced fresh apples or canned apple slices

water

sugar

butter

cinnamon

 

Grease a baking dish and add apple slices with juice, if using fresh apples,
add a`little water. Cover with sugar(granulated or brown sugar) and sprinkle
with cinnamon. Cut butter into small pieces and dot the surface with the
butter. Bake at 350 minutes for about 30 minutes or until apples are
transparent.

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[CnD] Slow Cooker Texas Pulled Pork

[Mike and jean via Cookinginthedark]

Slow Cooker Texas Pulled Pork

 

Prep

15 m 

Cook

5 h 

Ready In

5 h 15 m 

Recipe By:cmccreight 

"Slow cooked, Texas-style pulled pork that is served on a buttered and
toasted roll. My family's favorite." 

Ingredients

1 teaspoon vegetable oil 

1 (4 pound) pork shoulder roast 

1 cup barbeque sauce 

1/2 cup apple cider vinegar 

1/2 cup chicken broth 

1/4 cup light brown sugar 

1 tablespoon prepared yellow mustard 

1 tablespoon Worcestershire sauce 

1 tablespoon chili powder 

1 extra large onion, chopped 

2 large cloves garlic, crushed 

1 1/2 teaspoons dried thyme 

8 hamburger buns, split 

2 tablespoons butter, or as needed 

Directions

Pour the vegetable oil into the bottom of a slow cooker. Place the pork
roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar,
and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire
sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until
the roast shreds easily with a fork, 5 to 6 hours.

Remove the roast from the slow cooker, and shred the meat using two forks.
Return the shredded pork to the slow cooker, and stir the meat into the
juices.

Spread the inside of both halves of hamburger buns with butter. Toast the
buns, butter side down, in a skillet over medium heat until golden brown.
Spoon pork into the toasted buns.

 

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[CnD] marinated baked pork chops

[Mike and jean via Cookinginthedark]

Marinated Baked Pork Chops 

Prep

15 m 

 

Cook

1 h 

 

Ready In

1 h 15 m 

 

serve over rice."

 

Ingredients

1 tablespoon soy sauce 

2 tablespoons vegetable oil 

1 tablespoon Worcestershire sauce 

1 teaspoon lemon juice 

 2 tablespoons brown sugar 

2 tablespoons ketchup 

6 pork chops, trimmed 

 

Directions

1Preheat oven to 350 degrees F (175 degrees C).

2In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire
sauce, lemon juice, brown sugar, and ketchup.

3Place pork chops in a medium baking dish, and spread with 1/2 the sauce.

4Bake pork chops 30 minutes in the preheated oven. Turn, and spread with
remaining sauce. Continue baking 30 minutes, or until internal temperature
of the chops has reached 145 degrees F (63 degrees C).

 

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[CnD] 4 layer chocolate delight

[Mike and jean via Cookinginthedark]

 4 layer chocolate delight 

 

1 large instant chocolate pudding

1 large Cool Whip 

1 package cream cheese, leave out to soften

1 package Pecan Sandys or short bread cookies

1 stick butter

1 gallon zip lock bag

1 rectangle casserole dish 

 

Mix pudding according to directions and set aside.  Dump all cookies in
gallon bag and crumble them.  Melt butter and pour it into bag.  Knead
cookies until the butter is mixed in good.  Press cookies into bottom of
casserole dish.  Some people like to bake the crust for 15 minutes, but you
don't have to.  Mix together cream cheese and 1/2 of the Cool Whip.  Spread
it on top of cookies.  Then spread your chocolate pudding on top of it.
Then put the remaining Cool Whip on top of pudding.  Sometimes I sprinkle
chaved chocolate on top or cookie crumbles, but you don't have to.  Put into
refrigerator for at least 1 hour to set.  

 

 

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[CnD] easy veggie bake

[Mike and jean via Cookinginthedark]

Easy veggie bake

16 oz. pkg. frozen broccoli, carrots, amd cauliflower

10-3/4 oz. can cream of mushroom soup

8-oz. pkg. vegetable-flavored cream cheese, softened

½ to 1 c. seasoned croutons

Prepare vegetables according to package directions.  Drain and place in a
large mixing bowl.  Stir in soup and cream cheese; mix well.  Spread into a
greased 1-quart casserole dish.  Sprinkle with croutons.  Bake uncovered at
375 degrees until bubbly, about 25 minutes.  Makes 4 to 6 servings.





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[CnD] repost company chicken

[Mike and jean via Cookinginthedark]

Company Chicken

 

one chicken, cut up (use whatever pieces you want we use all legs) 

one can cream of chicken soup 

one cup sour cream 

one-third cup rice  (we use minute rice).

one-half package dry onion soup mix

 

Place chicken pieces in baking dish, skin side up in 1 layer.  Mix other
ingredients and spread over chicken.  Do not cover.  Bake at 350 degrees for
one and one-half hours or until tender. 

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Re: [CnD] company chicken tnt

[Mike and jean via Cookinginthedark]

I apologize, I will repost the recipie with minute rice in it.  I am so sorry.  
Ihope that I comes out better the next time.  have a good day.

-Original Message-
From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 12, 2018 1:22 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes <misslady0...@att.net>
Subject: Re: [CnD] company chicken tnt

It didn't say minute rice in the recipe.  It just said "rice".  I used regular 
rice.  I did cook it for an hour and a half.  If the recipe had said "minute 
rice" then I would have used that.

Thanks for clarifying.  Next time, I'll use minute rice.  It had a good flavor.

Deb B.

-Original Message-----
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 12, 2018 12:35 PM
To: cookinginthedark@acbradio.org
Cc: Mike and jean
Subject: Re: [CnD] company chicken tnt

The recipie specifically states not to cover.  It does call to be cooked for 1 
and 1/2 hours and we have never had the rice come out uncooked.  Again, I 
recommend using minute rice.  mike

-Original Message-
From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 12, 2018 10:10 AM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt <katya20...@comcast.net>
Subject: Re: [CnD] company chicken tnt

Maybe you could pour a cup of water over all, because the rice needs to absorb 
some liquid I would think, the sour cream and the mushroom soup on their own 
wouldn’t be immediately absorbable by the rice, since both of these things on 
their own are quite dense.  Also, you might want to cover while baking, said 
that the liquid underneath the foil or the cover would steam up and better cook 
the rice.

> On Feb 12, 2018, at 9:36 AM, Deborah Barnes via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Hi,
>
> We tried the company Chicken last night.  The sauce is flavorful, and the 
> chicken was tender.  However, the rice still had a decided crunch to it.  
> I'll make it again but I'll have to do something about the rice.  <g<
>
> Deb B.
>
> -Original Message-
> From: Mike and jean via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, February 06, 2018 6:59 AM
> To: cookinginthedark@acbradio.org
> Cc: Mike and jean
> Subject: [CnD] company chicken tnt
>
> We use this recipe on a regular basis.  I will be making it for dinner 
> tonight.  It is delicious and is easy to make.  Mike
>
> Company Chicken
>
>
>
> one chicken, cut up (use whatever pieces you want we use all legs)
>
> one can cream of chicken soup
>
> one cup sour cream
>
> one-third cup rice
>
> one-half package dry onion soup mix
>
>
>
> Place chicken pieces in baking dish, skin side up in 1 layer.  Mix other 
> ingredients and spread over chicken.  Do not cover.  Bake at 350 degrees for 
> one and one-half hours or until tender.
>
>
>
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>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] company chicken tnt

[Mike and jean via Cookinginthedark]

The recipie specifically states not to cover.  It does call to be cooked for 1 
and 1/2 hours and we have never had the rice come out uncooked.  Again, I 
recommend using minute rice.  mike

-Original Message-
From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 12, 2018 10:10 AM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt <katya20...@comcast.net>
Subject: Re: [CnD] company chicken tnt

Maybe you could pour a cup of water over all, because the rice needs to absorb 
some liquid I would think, the sour cream and the mushroom soup on their own 
wouldn’t be immediately absorbable by the rice, since both of these things on 
their own are quite dense.  Also, you might want to cover while baking, said 
that the liquid underneath the foil or the cover would steam up and better cook 
the rice.

> On Feb 12, 2018, at 9:36 AM, Deborah Barnes via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Hi,
>
> We tried the company Chicken last night.  The sauce is flavorful, and the 
> chicken was tender.  However, the rice still had a decided crunch to it.  
> I'll make it again but I'll have to do something about the rice.  <g<
>
> Deb B.
>
> -Original Message-
> From: Mike and jean via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, February 06, 2018 6:59 AM
> To: cookinginthedark@acbradio.org
> Cc: Mike and jean
> Subject: [CnD] company chicken tnt
>
> We use this recipe on a regular basis.  I will be making it for dinner 
> tonight.  It is delicious and is easy to make.  Mike
>
> Company Chicken
>
>
>
> one chicken, cut up (use whatever pieces you want we use all legs)
>
> one can cream of chicken soup
>
> one cup sour cream
>
> one-third cup rice
>
> one-half package dry onion soup mix
>
>
>
> Place chicken pieces in baking dish, skin side up in 1 layer.  Mix other 
> ingredients and spread over chicken.  Do not cover.  Bake at 350 degrees for 
> one and one-half hours or until tender.
>
>
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] company chicken tnt

[Mike and jean via Cookinginthedark]

We use minute rice and it always cooks all the way through.  

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, February 12, 2018 9:33 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes <misslady0...@att.net>
Subject: Re: [CnD] company chicken tnt

Hi,

We tried the company Chicken last night.  The sauce is flavorful, and the 
chicken was tender.  However, the rice still had a decided crunch to it.  I'll 
make it again but I'll have to do something about the rice.  <g<

Deb B.

-Original Message-
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, February 06, 2018 6:59 AM
To: cookinginthedark@acbradio.org
Cc: Mike and jean
Subject: [CnD] company chicken tnt

We use this recipe on a regular basis.  I will be making it for dinner tonight. 
 It is delicious and is easy to make.  Mike

Company Chicken

 

one chicken, cut up (use whatever pieces you want we use all legs) 

one can cream of chicken soup 

one cup sour cream 

one-third cup rice 

one-half package dry onion soup mix

 

Place chicken pieces in baking dish, skin side up in 1 layer.  Mix other 
ingredients and spread over chicken.  Do not cover.  Bake at 350 degrees for 
one and one-half hours or until tender.  

 

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[CnD] TEXAS ROADHOUSE CHILI RECIPE WANTED

[Mike and jean via Cookinginthedark]

DOES ANYONE ON THE LIST HAVE THE RECIPE FOR TEXAS ROADHOUSE'S CHILI?  THANKS
IN ADVANCE, MIKE

 

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Re: [CnD] company chicken tnt

[Mike and jean via Cookinginthedark]

I use an oblong corningware dish that is about 8 inches long and about 4 inches 
wide.  We just use 5 chicken legs, however, you could use as little as two 
thighs.  Hope this is a help.  Be sure and eat the topping that falls off the 
chicken in the cooking dish.  It is delicious with the rice inside of it.  mike

-Original Message-
From: Dani Pagador via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, February 6, 2018 9:42 AM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador <pocketfulofs...@gmail.com>
Subject: Re: [CnD] company chicken tnt

Hi, Mike.
Thanks for this recipe. It looks really yummy, and really easy, both of which I 
need tonight.

What size pan do you use?

About how many pounds of chicken does the recipe call for? I have thighs in the 
freezer and need to know roughly how much to defrost.

Thanks,
Dani


On 2/6/18, Mike and jean via Cookinginthedark <cookinginthedark@acbradio.org> 
wrote:
> We use this recipe on a regular basis.  I will be making it for dinner 
> tonight.  It is delicious and is easy to make.  Mike
>
> Company Chicken
>
>
>
> one chicken, cut up (use whatever pieces you want we use all legs)
>
> one can cream of chicken soup
>
> one cup sour cream
>
> one-third cup rice
>
> one-half package dry onion soup mix
>
>
>
> Place chicken pieces in baking dish, skin side up in 1 layer.  Mix 
> other ingredients and spread over chicken.  Do not cover.  Bake at 350 
> degrees for one and one-half hours or until tender.
>
>
>
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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[CnD] company chicken tnt

[Mike and jean via Cookinginthedark]

We use this recipe on a regular basis.  I will be making it for dinner
tonight.  It is delicious and is easy to make.  Mike

Company Chicken

 

one chicken, cut up (use whatever pieces you want we use all legs) 

one can cream of chicken soup 

one cup sour cream 

one-third cup rice 

one-half package dry onion soup mix

 

Place chicken pieces in baking dish, skin side up in 1 layer.  Mix other
ingredients and spread over chicken.  Do not cover.  Bake at 350 degrees for
one and one-half hours or until tender.  

 

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[CnD] saucey pork chops

[Mike and jean via Cookinginthedark]

I made these chops tonight for dinner and they are great.  The ginger and
garlic give it a little kick and jelly add just a touch of sweetness.  The
flavors compliment each other well.  my wife stated several times that this
is her new favorite pork chop recipe

Saucy Baked Chops



Prep Time: 5 min

Total Time: 50 min

Makes: 4 servings, one chop each



4bone-in center-cut pork chops (1 lb.)

1/2 cupKRAFT Original Barbecue Sauce

2 Tbsp.   orange marmalade

1 tsp.ground ginger

1 tsp.   garlic powder



PREHEAT oven to 400ºF.  Place chops in 8-inch square baking dish.



COMBINE sauce, marmalade, ginger and garlic powder; spoon evenly over chops.



BAKE 45 min. or until chops are cooked through (160ºF).



Kraft Kitchens Tips



Serving Suggestion

Serve with a hot baked potato and steamed broccoli.

_._,_._,_



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[CnD] accessible glass top stoves

[Mike and jean via Cookinginthedark]

DO ANY OF YOU HAVE A GLASS TOP STOVE?  IF SO, WHAT KIND IS IT AND HOW
ACCESSIBLE ARE THE SETTINGS FOR the stove?  I am currently looking at a
whirlpool and it seems like it may be accessible, however, I would like to
hear from yall before I make a decision.  Thanks in advance for your imput.
Have a blessed day.

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Re: [CnD] abbreviation

[Mike and jean via Cookinginthedark]

It stands for tried and true meaning that the person posting the recipe has 
made it many times before.  

-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, January 30, 2018 7:53 AM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton 
Subject: [CnD] abbreviation

Can someone tell me please what T means? This has appeared before recipes
numerous times and I have always wondered.

Thanks.

Sharon

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Re: [CnD] any blind barbecue pros out there?

[Mike and jean via Cookinginthedark]

I always use the grill baskets.  I use the adjustable basket that can be 
adjusted to accomendate different thickenesses of meat.  I got mine from a 
place named "sportsman's warehouse".  They have a website and sell the baskets 
online.

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, January 29, 2018 10:22 PM
To: cookinginthedark@acbradio.org
Cc: Sandy 
Subject: Re: [CnD] any blind barbecue pros out there?

The grill baskets also are really handy.


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Gerry Leary via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, January 29, 2018 10:59 AM
To: cookinginthedark@acbradio.org
Cc: Gerry Leary
Subject: Re: [CnD] any blind barbecue pros out there?

First of all get yourself a good set of oven mitts. These are glove like
things that you can put on your hands so with your hands won’t burn touching
read grill. Secondly practice when it’s cold. Get a hamburger patty that’s
already been cooked, and practice finding it and flipping it with a spatula.
You can also use a fork and or a knife or any kind of utensil in your left
hand to help you find the different things on the grill. For more come back
again soon I am a coffee roaster by profession, and I own a café. I do work
in the kitchen there, as well as I roast all of the coffee for my company. I
do a lot of grilling and smoking foods at home, because cooking is one of my
favorite things. I am a totally blind person, and what I find helps the most
is in cooking practicing moving foods putting food on grills and all of
those kinds of things when the grill and the food is cold.

Sent from my iPhone this time

On Jan 28, 2018, at 6:29 PM, randy tijerina via Cookinginthedark
 wrote:

hi everyone, Randy here.
Long story but, I will be in  austin  Texas at the Criss cole Rehabilitation
center...anyone from  austin?
anyhow...Can a blind person barbecue in the pit..and all like a sighted
person?
if so, what are some good tips..and safety mesures?

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Re: [CnD] JUST SO YOU ALL KNOW!

[Mike and jean via Cookinginthedark]

WE APPRECIATE ALL OF THE RECIPIES THAT YOU POST.  THANKS SO MUCH FOR SHARING. 
MIKE

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, January 26, 2018 9:20 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington 
Subject: [CnD] JUST SO YOU ALL KNOW!

I am the assistant moderator Marilyn Pennington for CookingInThe Dark.  I
have posted more than eight recipes for today.  The reason I did that is
because I was trying to answer requests.  I will not do this everyday, but
just know I did this to try to be as helpful as I can.

 

Hugs To All,

 

Marilyn 

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Re: [CnD] Bar-B-Cups (T)

[Mike and jean via Cookinginthedark]

JEAN AND I HAVE HAD THIS RECIPE FOR YEARS AND WE LOVE THESE THINGS.  THEY ARE 
VERY GOOD AND EASY TO MAKE FOR A QUICK DINNER.  MIKE

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, January 25, 2018 10:06 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: [CnD] Bar-B-Cups (T)

Earl Funk posted this recipe to this mailing list several years back. I've
made it, and they go over well at parties. (Some folks don't know what to
make of them at first, but after they try one they're hooked) You can use
pre-made barbecue instead of the ground beef and barbecue sauce, or use
ground turkey instead of the beef. If you use premade barbecue it works with
any meat in a thick sauce. Adventuresome folks might decide to use pizza
sauce instead of the barbecue sauce and mozzarella or other Italian cheese.
Or you can use Sloppy Joe seasoning or burrito meat instead.
Title: Bar-B-Cups
Categories: Snack, Meat, Barbecue
Servings: 5
 1½ lb ground beef
 1½  c bar b q sauce of your choice
  1 cn of biscuits 10 count
  1  c shredded cheese your choice(optional)

Brown ground beef in a skillet and drain the grease. Add the barbecue sauce,
and mix well. Preheat oven to 350°f. In a muffin tin take the biscuits out
of the can and work with your hands, pressing from the middle and pulling
gently. Form a mini pizza shape and place in the muffin tin. Press in a pie
shell form. Add the barbecued mixture in each shell, about one quarter cup.
Bake for 12 minutes. Take out of oven and then add cheese (I get me a thumb
and two finger pinch and put on top of the bar-be-cups by pressing slightly
before releasing) Place back into oven for 3 minutes. Take out and enjoy.
Source: Cooking in the Dark mailing list, Earl Funk

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Re: [CnD] repost burbon beef tenderloin

[Mike and jean via Cookinginthedark]

I really don't know.  It is the first time that I used that herb and I had to 
get help finding it in bi-los.

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, January 25, 2018 8:32 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes <misslady0...@att.net>
Subject: Re: [CnD] repost burbon beef tenderloin

Oh, I remember this.  I just didn't connect the dots--roast-tenderloin.

I have a question though.  I've never used cilantro.  If I don't have any, what 
other herb would work?

Thanks,

Deb B.

-Original Message-
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, January 25, 2018 4:30 AM
To: cookinginthedark@acbradio.org
Cc: Mike and jean
Subject: [CnD] repost burbon beef tenderloin

Bourbon Beef Tenderloin

 

SERVES 8 TO 10

 

This recipe is for the grill. Beef can also be cooked in the oven at 350 
degrees for 45 minutes to 1 hour. Use a meat thermometer: rare-115 to 120 
degrees; medium rare-130 to 135 degrees; medium-140 to 145 degrees. 

Buy a whole tenderloin, about 41/2 to 5 pounds, and have the butcher remove the 
"silver" connective tissue.

1 cup bourbon

 

1 cup brown sugar

 

2/3 cup soy sauce 

1  bunch cilantro, chopped

 

1/2 cup lemon juice

 

1 tablespoon Worcestershire sauce

 

2 cups water

 

3 to 4 sprigs fresh thyme, chopped

 

1 beef tenderloin,  silver connective tissue removed Oil for grill Prepare 
marinade by combining bourbon, brown sugar, soy sauce, cilantro, lemon juice, 
Worcestershire sauce, water, and thyme. Be sure tenderloin is completely 
trimmed of any fat and connective tissue. Fold the tail end of the beef back 
underneath itself so that it is of uniform thickness. Secure with butcher's 
string. Pour marinade over meat, cover, and refrigerate 8 to

 

12 hours. Turn meat over several times during that time. Prepare grill for 
cooking (or preheat oven to 350 degrees). When fire is ready, place meat on 
oiled grill, reserving marinade. Cook over high heat with lid closed, turning 
often; occasionally baste. Cooks rare in about 30 or 45 minutes in the oven. 
Serve with Horseradish Cream on the side.

 

 

 

 

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[CnD] repost burbon beef tenderloin

[Mike and jean via Cookinginthedark]

Bourbon Beef Tenderloin

 

SERVES 8 TO 10

 

This recipe is for the grill. Beef can also be cooked in the oven at 350
degrees for 45 minutes to 1 hour. Use a meat thermometer: rare-115 to 120
degrees; medium rare-130 to 135 degrees; medium-140 to 145 degrees. 

Buy a whole tenderloin, about 41/2 to 5 pounds, and have the butcher remove
the "silver" connective tissue.

1 cup bourbon

 

1 cup brown sugar

 

2/3 cup soy sauce 

1  bunch cilantro, chopped

 

1/2 cup lemon juice

 

1 tablespoon Worcestershire sauce

 

2 cups water

 

3 to 4 sprigs fresh thyme, chopped

 

1 beef tenderloin,  silver connective tissue removed Oil for grill Prepare
marinade by combining bourbon, brown sugar, soy sauce, cilantro, lemon
juice, Worcestershire sauce, water, and thyme. Be sure tenderloin is
completely trimmed of any fat and connective tissue. Fold the tail end of
the beef back underneath itself so that it is of uniform thickness. Secure
with butcher's string. Pour marinade over meat, cover, and refrigerate 8 to

 

12 hours. Turn meat over several times during that time. Prepare grill for
cooking (or preheat oven to 350 degrees). When fire is ready, place meat on
oiled grill, reserving marinade. Cook over high heat with lid closed,
turning often; occasionally baste. Cooks rare in about 30 or 45 minutes in
the oven. Serve with Horseradish Cream on the side.

 

 

 

 

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Re: [CnD] question about leftover roast

[Mike and jean via Cookinginthedark]

I don't mind at all.  It will be entitled "repost burbon tenderloin."  It is an 
excellent recipie and the meat comes out very tender and tasty.  mike

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, January 24, 2018 9:42 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes <misslady0...@att.net>
Subject: Re: [CnD] question about leftover roast

Would you mind?

I may have it somewhere but don't remember getting it.  My email goes kafluey 
sometimes.

Deb B.

-Original Message-
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, January 24, 2018 4:02 PM
To: cookinginthedark@acbradio.org
Cc: Mike and jean
Subject: Re: [CnD] question about leftover roast

The roast was very tender.  I posted the recipie for the marinade, but if you 
need it again I will gladly repost it.  The repost was called burbon beef 
roast.  

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, January 24, 2018 9:05 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes <misslady0...@att.net>
Subject: Re: [CnD] question about leftover roast

What did you marinate it in?  Was it good and tender?  I usually don't marinate 
my roasts but I would if it makes it really tender.  <g<

Deb B.

-Original Message-----
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, January 24, 2018 6:25 AM
To: cookinginthedark@acbradio.org
Cc: Mike and jean
Subject: [CnD] question about leftover roast

Yesterday I cooked a roast that had marinated all day in a large casserole
dish.   I Did not discard the marinate and I was not thinking when I put the
leftover cooked roast back into the marinate and stored it in the frig.  Of 
course I will heat the roast thoroughly before serving it again, but will that 
be enough to kill the germs or should I throw away the roast.  This is an 
expensive cut of meat, but I don't want to make us sick.  I appreciate your 
opinions on this issue.  I just wasn't thinking when I placed it back into the 
marinade.  Thanks for your help.

 

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Re: [CnD] question about leftover roast

[Mike and jean via Cookinginthedark]

I just decided to throw out the roast as I don't want to take any chances on 
making us sick.  This brought tears to my stomach as the roast was delicious.  
I won't make that mistake again.  mike

-Original Message-
From: Pamela Fairchild via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, January 24, 2018 10:18 AM
To: cookinginthedark@acbradio.org
Cc: Pamela Fairchild <pamelafairch...@comcast.net>
Subject: Re: [CnD] question about leftover roast

It is up to you what to do concerning your roast, but I would cook the roast a 
little longer at full temperature and eat it anyway. Only you can decide. I 
have never become sick from the kind of accidental storage problem that you 
describe. Most marinades have vinegar or other preserving agents to discourage 
bad things from growing. All that said, if the casserole was left out for more 
than 8 hours without the roast in it, I might think twice about using the meat 
after returning it to the dish. If the lag time was only a couple hours you 
should be fine. Of course, when you take the dish out  again, , if there are 
odd odors, then disguard the meat.

Pamela Fairchild 
<pamelafairch...@comcast.net>

-Original Message-
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, January 24, 2018 6:25 AM
To: cookinginthedark@acbradio.org
Cc: Mike and jean
Subject: [CnD] question about leftover roast

Yesterday I cooked a roast that had marinated all day in a large casserole
dish.   I Did not discard the marinate and I was not thinking when I put the
leftover cooked roast back into the marinate and stored it in the frig.  Of
course I will heat the roast thoroughly before serving it again, but will
that be enough to kill the germs or should I throw away the roast.  This is
an expensive cut of meat, but I don't want to make us sick.  I appreciate
your opinions on this issue.  I just wasn't thinking when I placed it back
into the marinade.  Thanks for your help.

 

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Re: [CnD] question about leftover roast

[Mike and jean via Cookinginthedark]

The roast was very tender.  I posted the recipie for the marinade, but if you 
need it again I will gladly repost it.  The repost was called burbon beef 
roast.  

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, January 24, 2018 9:05 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes <misslady0...@att.net>
Subject: Re: [CnD] question about leftover roast

What did you marinate it in?  Was it good and tender?  I usually don't marinate 
my roasts but I would if it makes it really tender.  <g<

Deb B.

-Original Message-
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, January 24, 2018 6:25 AM
To: cookinginthedark@acbradio.org
Cc: Mike and jean
Subject: [CnD] question about leftover roast

Yesterday I cooked a roast that had marinated all day in a large casserole
dish.   I Did not discard the marinate and I was not thinking when I put the
leftover cooked roast back into the marinate and stored it in the frig.  Of 
course I will heat the roast thoroughly before serving it again, but will that 
be enough to kill the germs or should I throw away the roast.  This is an 
expensive cut of meat, but I don't want to make us sick.  I appreciate your 
opinions on this issue.  I just wasn't thinking when I placed it back into the 
marinade.  Thanks for your help.

 

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[CnD] question about leftover roast

[Mike and jean via Cookinginthedark]

Yesterday I cooked a roast that had marinated all day in a large casserole
dish.   I Did not discard the marinate and I was not thinking when I put the
leftover cooked roast back into the marinate and stored it in the frig.  Of
course I will heat the roast thoroughly before serving it again, but will
that be enough to kill the germs or should I throw away the roast.  This is
an expensive cut of meat, but I don't want to make us sick.  I appreciate
your opinions on this issue.  I just wasn't thinking when I placed it back
into the marinade.  Thanks for your help.

 

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