[CnD] Thankgiving and today's recipe
Today's meal will be chicken cacciatore seeing tomorrow will be our Thanksgiving with all the family. For the cacciatore 2 pounds of chicken. Mine is some thighs and breast I had in the freezer 2 sweet peppers (I am using red cut into strips) 1 large onion (slice thin into onion rings) 1 8 ounce can of tomatoes/ chilies peppers 1 6 ounce can of tomatoes paste 2 cups of wine and the type you drink, not that stuffed they call cooking wine. I used red, but use what suits ones taste. 1/2 tsp oregano and basil. Salt and pepper to taste. Place the onion rings on bottom of crockpot. Layer on the chicken pieces. Now the sweet pepper strips. Mix all other ingredients together and pour over peppers. Turn the crockpot on low and in 6 to 8 hours cook some pasta of your choice and place cacciatore over pasta and enjoy. Hope all is having a great Thanksgiving --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Turkey breast
here is a recipe I and the family enjoys. RJ Subject: [CnD] Turkey breast Crockpot Turkey or chickn breast list of 12 items 3 tablespoons butter 1 medium onion, coarsely chopped 1 large carrot, peeled and coarsely chopped 1 stalk celery, coarsely chopped 4 cloves garlic, finely minced 1/3 cup all-purpose flour 2 1/2 cups no-salt added or low-sodium chicken broth 1/2 cup water 2 sprigs fresh thyme or 1/2 tablespoon dried 2 bay leaves 6-8 pound bone-in skin-on turkey breast Salt and pepper list end DIRECTIONS list of 7 items 1. In a large, nonstick skillet melt the butter over medium heat. Add the onion, carrot, celery and garlic and cook for 8-10 minutes, until the onion is translucent and the vegetables are lightly browned. 2. Stir in the flour and cook for 2-3 minutes until the flour coating the veggies turns golden. Whisk in 1 cup of the broth, working to smooth out any lumps as it cooks and thickens. Stir in the remaining broth and water. Add the thyme and bay leaves. 3. Pour the mixture into the slow cooker. Season the turkey breast all over with salt and pepper (see the note above about how much salt to use). Place the turkey in the slow cooker (breast side down). Cover and cook on low for 5-7 hours until the internal temperature of the turkey breast reaches 165 degrees. 4. Carefully transfer the turkey breast to a cutting board (or 9X13-inch pan to catch any juices), tent with foil and let rest while preparing the gravy. 5. Strain the liquid in the slow cooker into a saucepan. Let it settle for 5 minutes or so and then skim the fat from the surface. Bring the gravy to a simmer and cook for 15 minutes, stirring often, until it is slightly thickened. It won't be as thick as traditional gravy but will be silky and slightly thick. If you'd like it thicker, simply whisk together a slurry of cornstarch and cold water (a tablespoon or so of cornstarch in a couple tablespoons of water) and stir the slurry into the gravy, simmering for 2-3 minutes. 6. Season the gravy with any additional salt and pepper, if needed. 7. Carve the turkey and serve with the warm gravy. list end How long should I cook turkey breast in the slow cooker? Should I cook it in broth, gravy, or what kind of liquid? Mary Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chicken Alfredo recipe for the sauce
There are several ways of making this sauce. I like using heavy whip cream And the cheese of ones choice. 1 pint of whip cream 1 can (14 1/2 ounces) chicken broth As much cheese to fit ones taste 3 tbls corn starch Heat cream, broth and melt in the cheese. I use parmesan cheese Mix corn starch in 3 tbls of water and thicken sauce to fit your taste. I seldom use all the corn starch. Place cook chicken in sauce and heat thru. Serve over pasta or Take some chicken thighs and pound flat. Add blue cheese over thighs and roll up. I use wooden toothpicks to hold thighs together. Lightly coat with a little flour. Dip in a egg wash. Add 1/2 cup Italian bread crumbs and 1/2 cup of parmesan cheese in another bowl and mix well. Place some of the mixture in a bowl and after doing the egg wash roll in crumb/cheese mixture. Place on cookie sheet and bake at 350 for 35 to 45 minutes or until done. RJ P.s. The reason using the two bowls for the crumb/cheese is so they won't bunch up when rolling in the thighs. - Original Message - From: Teresa Mullen via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, November 19, 2014 4:23 PM Subject: [CnD] Chicken Alfredo recipe for the sauce Hello everyone I hope all is well. I once had a recipe for the sauce for chicken Alfredo, a friend of mine had gave it to me well his calls for cream cheese and cream is or does anyone have that kind of a recipe? I can't remember the other ingredients I hope I said that right, well anyways I remember it also called for chicken broth. Does anyone have a recipe similar to those ingredients if so would you pass it along thanks Teresa MullenSent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe Request Sweet Potato Pie
Look up pumpkin and sub the sweet potatoes for the pumpkins. - Original Message - From: Sherri Crum via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, November 19, 2014 6:52 PM Subject: [CnD] Recipe Request Sweet Potato Pie Hello listers, As I was talking to a friend today, she wondered if I had a recipe for sweet potato pie. I do not, but perhaps someone out there has one they would be willing to share. Thanks for any help, Sherri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sanding sugar
It is a course sugar you will find on a lot of commercial pastries. - Original Message - From: Bill Deatherage via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Sunday, November 16, 2014 9:06 PM Subject: [CnD] Sanding sugar Hello, I was making a recipe from the Martha Stewart cookies book. In the book, it called for sanding sugar. I was making sugar cookies. I was wondering if anyone knew what sanding sugar was is it something special or just regular sugar? Thanks in advance, Bill Deatherage Sent from my iPad ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Vita-Mix Questions
Go out on the net. Several ideals on the unit. Makes great smoothies - Original Message - From: desi noller via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Sunday, November 16, 2014 9:16 AM Subject: [CnD] Vita-Mix Questions Good Morning! Yesterday my husband and I decided to buy ourselves a Vita-Mix as an early Christmas present to each other! I am so excited! Does anyone else have one, and if so, have you found any accessible related materials either user's Guide or recipes? We bought the 6300. It has a few pre-programmed settings which I think will be extremely helpful! Any help would be greatly appreciated! Thanks! Desi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] The halogen oven/pizza
Yesterday I went to Home Depot and bought myself another Halogen Oven on a black Friday sale. On Amazon the Ewave unit was $80 and at the Home depot it was $33 plus 1.98 tax and a 90 day return at the store policy. Where the Rosewill was $37 and it cost me $24 to send it back. Took a lost of $24, for the seller on Amazon would not send me a replacement. They claim I put the wrong label on the unit. But it was the one they gave me. But back to the latest addition. Today will be the first time I use this unit and pizza will be the test. first I made the dough. 1 1/2 c water 3 1/2 to 4 cups of flour 1 tbls yeast 1/2 tsp salt pinch of sugar Place the water in a bowl and add the sugar, 1 c of the flour mix in the yeast add the flour until it forms a dough. Still a little sticky, but workable. Now add the salt. Mix and add more flour until u have a smooth dough, very workable but a little sticky. Add some shortening to your hands and knead dough until elastic and smooth. Place in greased bowl, cover and let double in size. About a hour if place in a warm place. Now cut the dough into three equal part, do not punch down. Get out some 10 inch skillets and pat out dough to fit them. I used 2 10 inch cast iron skillets and one 9 inch square skillet. Let dough rest about 1/2 hours. I hope you grease the skillets lightly. before forming dough into the skillets. Let dough rest about 1/2 hour. Now fry the dough for 4 minutes on one side. Turn off heat and let dough set for about 5 minutes and than remove from skillet. Now you have the crust for your pizza for the Halogen Oven. If you skip this step, the bottom of the pizza crust seem not to be done. Place topping of ones choice on the pizza and place on lower rack in the oven and bake at 325 degrees F for 17 to 20 minutes or until the top of pizza looks done. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] new ovens
It is a ewave Or E Wave If you put a space between the E and Wave.. - Original Message - From: Nancy Martin via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, November 15, 2014 4:05 PM Subject: [CnD] new ovens Hi, Is the Halugen oven a Nuwave oven? Thank you, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] New wave oven
If you do get one of these oven, go out on the net and get a extended warrantee, which covers shipping and handling. They do a good job cooking and not sure what controls are on the unit. Some have digital and others have manual controls. Mine lasted for about a week before it quit working. To ship it back to Rosewill seller, the cost was $24 and I am looking for a different unit than the rosewill. - Original Message - From: Bill Deatherage via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Thursday, November 13, 2014 12:10 AM Subject: [CnD] New wave oven Hello, Tonight I was watching QVC and saw the new wave pro oven. I was wondering if anyone on the list has one and how difficult they are use? Bill Deatherage Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chicken drumstricks
Today I pulled from the freezer 5 drumsticks. Now what to do with them is the question. Here is what I came up with. 5 chicken drumsticks 1 onion cut into onion rings. What other kind of rings would they be? 1 large red sweet pepper, cut into strips 1 can of stewed tomatoes, with the juice drained off, not squeezing the tomatoes to leave some of the juice. Directions: Layer the rings on the bottom of the crockpot than layer the drumsticks side by side Layer the pepper strips over the drumsticks Put the stewed tomatoes in a bowl and season to taste with as many garlic cloves to fit ones taste. I used about 5 cloves chopped. add oregano, basil, salt, pepper, and hot crushed pepper to tomatoes and cut up the tomatoes with a pair of scissors. Pour over every thing in crockpot. Set crockpot on high for 4 hours. Place over a bed of spaghetti or rice. I will be using rice for tonight's meal. With a leafy salad on the side. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] baking chicken
I believe it depends on ones oven. Mine does chicken in 45 minutes at 350 and the internal temp is 175 with my meat thermometer. Now and than it may take a minutes or two to get the chicken at that temp. Now a whole chicken usually will take up to 1 hour and 15 minutes. - Original Message - From: Kimsan via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Charles Rivard' wee1s...@fidnet.com; 'Lenore Koszalinski' emerald-l...@verizon.net Sent: Wednesday, November 12, 2014 7:48 PM Subject: Re: [CnD] baking chicken Ok, I've been baking chicken a couple of times lately this week, and I have noticed after an hour, 98 percent of the chicken is done; however, there are two pieces that are not done, so should I do 400 for 45 minutes? Success is the result of perfection, hard work, learning from failure, loyalty and persistence. Colin Powell -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Saturday, November 8, 2014 1:10 PM To: cookinginthedark@acbradio.org; Lenore Koszalinski Subject: Re: [CnD] baking chicken You must be very tough. That would burn me up!! --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Lenore Koszalinski via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Kimsan' kimsans...@gmail.com Sent: Saturday, November 08, 2014 1:33 PM Subject: Re: [CnD] baking chicken I usually bake at 350 for an hour. Lenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimsan via Cookinginthedark Sent: Saturday, November 08, 2014 12:45 PM To: Cookinginthedark@acbradio.org Subject: [CnD] baking chicken What is the norm for baking chicken and what temperature needs to be used. My thing is ok, do I leave it for 30 minutes on 400? 20 minutes etc? I am aware there are different types to bake, so lets just generalize it and cover all aspects of chicken; however, I mainly like to bake drum sticks and breasts. Thank you. Success is the result of perfection, hard work, learning from failure, loyalty and persistence. Colin Powell ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] beef and beer (found on the Internet)
And make the beef tuff. - Original Message - From: Nicole Massey via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Andrew Niven' ani...@vodafone.co.nz Sent: Monday, November 10, 2014 3:01 PM Subject: Re: [CnD] beef and beer (found on the Internet) You know, precooking in the microwave would also help to reduce fat content, as you wouldn't need butter then to sauté them. Good idea. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Andrew Niven via Cookinginthedark Sent: Monday, November 10, 2014 2:00 PM To: cookinginthedark@acbradio.org; Charles Rivard Subject: Re: [CnD] beef and beer (found on the Internet) Hi Charles. I think browning of the beef in this recipe is purely optional. From reading it, I feel the recipe will work just fine even without browning. A tip one of our cookery writers put into one of her books is to precook onions and/or garlic for a couple of minutes in the microwave before adding them to the crockpot. Cheers Andrew On 11/11/2014 8:39 a.m., Charles Rivard via Cookinginthedark wrote: A personal note: I would not use this crock pot recipe, because it involves using the stove top, which I am lousy at. I don't care for recipes in which you must use other than the crock pot if it is a crock pot recipe. I would rather have the crock pot do the cooking than having to cook something and then put it into the crock pot. Also, note that I had to do a lot of cleaning up of this recipe. I refuse to just copy and paste from Internet recipes. I want to send clearly written recipes. crock pot beef and beer Serves 4 to 6. Total Time: 8 hours Prep Time: 30 minutes Cook Time: 8 hours Ingredients: 2 cups of beer 3 lbs boneless beef chuck roast 1/2 cup plain flour 2 -3 tablespoons butter, divided 2 onions, sliced 2 garlic cloves, crushed 1 tablespoon tomato paste cayenne or crushed red pepper flakes (optional) 2 bay leaves salt and pepper Directions: 1. Add the beer to the crock pot, turn the control to high. 2. Cut the beef into cubes, coat with the flour and brown in half of the butter, you might have to do this in batches. 3. Transfer the browned beef to the crock pot. 4. Using the rest of the butter brown the onions, add garlic, tomato puree and cayenne if using. 5. Add to the crock pot together with the bay leaves and salt and pepper. 6. Now turn the crock pot to low and cook for 6 to 8 hours, until the beef is tender. 7. If you want to thicken the sauce add about 2 tablespoons of flour made into a paste, about 30 minutes before the end of the cooking time, stir that in, you will have to turn the crock pot on high for this. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Oops disaster for long-time cook
Guilty as charged. - Original Message - From: Regina Marie via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Colleen' hers...@bresnan.net; 'Betty Emmons' bettycemm...@gmail.com Sent: Monday, November 10, 2014 4:28 PM Subject: Re: [CnD] Oops disaster for long-time cook has anyone ever opened a spice wrong and poured the whole thing into a recipe because you thought it had a shaker? I have done this a few times when the packaging of my favorite products changed. I now try to check before shaking. However, I have also done this when I am rushing and open the wrong side of the spice. I have saved a few recipes, but had to throw most of these mistakes out. Moral: always feel! Don't ever be afraid to touch! *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Colleen via Cookinginthedark Sent: Monday, November 10, 2014 9:24 AM To: cookinginthedark@acbradio.org; Betty Emmons Subject: Re: [CnD] Oops disaster for long-time cook Once, when I had a very bad cold, I confused cayenne pepper for paprika. Bad mistake. Learn the hard way; that's me. sigh ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Bean soup (chili some what)
Today I made a pot of beans with a twist. 2 c of northern beans 1/2 c of a small bean I found in the cupboard 1 med onion (chopped) 1 stick of celery (chopped 1/2 cup of olive oil or canola. Couldn't find the olive so I used the canola couple cloves of garlic (chopped 1 can of chicken broth (14 1/2 ounces) 1 can stewed tomatoes (14 1/2 oz) enough water to cover beans about 1 inch. Oregano, basil, salt, pepper, cayenne pepper, chili powder to taste 1 pound of hamburger. Pour the oil in a large pot and fry up the onions and celery for a few minutes. Throw in the garlic. Add the beans, than the broth, tomatoes, and water. Turn to a soft boil and add the seasoning. Add some seasoning to the hamburger, I just used salt and pepper and some chopped up garlic. Mix well and break up the hamburger into pieces (bite size and fry. Add to soup. Taste and add more seasoning to fit your taste. Simmer on a low boil until beans are soft. Add more water when needed. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] ways of eating some foods
No! Some people just don't know how to eat pizza. But on a serious note, it is up to ones preference, either way is acceptable. - Original Message - From: Will Henderson via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, November 08, 2014 12:06 AM Subject: [CnD] ways of eating some foods I'm sorry for being full of questions but being so young and inexperienced, I keep running into interesting situations that make me question. I've noticed that when I'm eating pizza with certain sighted friends, they eat it with a fork and knife. I guess I'd never thought of that because I was never told, and I'd always thought of pizza as a thing to eat with my hands and not worrying about a fork. Is there a more socially appropriate way of eating pizza? And, what do people here do regarding something simple.like French fries or tater tots. I've always eaten them with my fingers. But, again, with sighted friends, I am not sure if that's always appropriate. And, what do you do with something like ketchup where you don't have a little bowl or container for separate dipping? I ask because I go to a place that sells great burgers and sandwiches and tater tots. The plate is covered with the sandwich and then tots but hardly any room for a little ketchup container. What do people do to have the ketchup on the tots, and do people eat them with their fingers even if there's ketchup on the fries? I'm sorry. Will ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] baking chicken
350 F and about 45 minutes. - Original Message - From: Kimsan via Cookinginthedark cookinginthedark@acbradio.org To: Cookinginthedark@acbradio.org Sent: Saturday, November 08, 2014 1:44 PM Subject: [CnD] baking chicken What is the norm for baking chicken and what temperature needs to be used. My thing is ok, do I leave it for 30 minutes on 400? 20 minutes etc? I am aware there are different types to bake, so lets just generalize it and cover all aspects of chicken; however, I mainly like to bake drum sticks and breasts. Thank you. Success is the result of perfection, hard work, learning from failure, loyalty and persistence. Colin Powell ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hands, fingers, and such
And picking one nose as they whip the batter. LOL - Original Message - From: jan brown via Cookinginthedark cookinginthedark@acbradio.org To: will.henderson...@gmail.com Cc: cookinginthedark@acbradio.org Sent: Saturday, November 08, 2014 1:59 PM Subject: Re: [CnD] hands, fingers, and such Some folks get upset when I mix batter or dough with fingers. I can tell when it is properly mixed that way and fingers are clean. Nobody complains about the resulting baked goods The oven cooks away any germs.. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chicken soup and more
First I made a pot of chicken soup. Some thing simple. Chopped up a large onion, 3 large carrots and three sticks of celery. Added them to the pot and heated them thru. Next I added some water to fit my need, don't remember the amount, about 5 or 6 cups. Than added a couple packages of chicken thighs, plus 3 tablespoons of chicken bullion and boil the heck out of them. Fished them out (the thighs) and broke them up into pieces. Boiled some brown rice and poured the soup over the rice for meal one. My wife came home from a church function with about three pounds of pork roast. Now that I had the chicken soup, some rice left over from our first meal, why not add some of the pork slices to the soup and thicken up the soup to make a pork/chicken gravy and poured it over some home made biscuits with the rice on the side. That was meal number 2. Tonight I found some of the pork/chicken gravy in the refrigerator, and figured why not. So I boiled up some spaghetti and had pork/chicken stroganoff for meal number 3. All three meals were served with a salad. Tonight I made a honey/mustard dressing for the salad. 2 tbls. honey 1 tbls of mustard 1 tbls balsamic vinegar. The salad was made of: leaf lettuce apple slices red grapes cut in half and slice almonds Tomorrow it is going to be a crockpot meatloaf with sweet potatoes. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Jell--o
It is the nature of the beast. - Original Message - From: Betty Emmons via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Dale cookinginthed...@att.net Sent: Sunday, November 02, 2014 6:35 PM Subject: Re: [CnD] Jell--o what causes jell-o to turn rubbery? and what do you do to make not rubbery? Betty Emmons - Original Message - From: Dale via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Jim Portillo portillo@gmail.com Sent: Sunday, November 02, 2014 8:45 AM Subject: Re: [CnD] Short introduction and inquiry from the list members Jim, Welcome to the list. The Koschutta store at Blind Mice Mega Mall has slow cookers/ crock pots. They have the simple models, with settings of off, low, high,and warm. Unfortunately nothing digital is adapted with speech for the blind. I have used a light timer before to turn the crock pot on about 8 hours before I was to be home... just plugged it into the outlet and the crock pot into the timer... Worked fine. I will send you a list of their crock pots off list! Also, please check out our cooking show : Cooking in the Dark Here is the link to our archives. The shows are subdivided by year and month... http://cookinginthedark.libsyn.com Take Care and Welcome to the list! Dale Campbell Cooking in the Dark list-serve Owner At 05:54 PM 11/1/2014, you wrote: Good afternoon, My name is Jim, and it's funny that I'd subscribe to this list, as I am hardly a cook. I'm a bachelor who is hardly ever home and doesn't have time for a lot of cooking, but I'm also hoping that will change because it's expensive to eat out a lot. I can do a bit more than boil water, but don't ask me to cook, for a ton of people, things that aren't easy. Anyway, here's my question. Being new to the list, I have absolutely no idea if this question has been asked, and if so, please forgive the repeated question. So, after about 20 years of having a very simple slow cooker, it's time for a new one after I was somewhat careless and breaking mine a little while ago. I'm a bachelor, and slow cooker or Crockpot recipes are great for me because I don't have to worry about much effort when it comes to cooking. However, lately, I seem to be getting home later than before, easily being out of the house for twelve hours. Some of the recipes I've done call for cooking somewhere between six and eight hours, and after twelve hours, some foods kind of dry out or become somewhat sticky or like paste grin. So, do any of you have any recommendations for a good slow cooker or Crockpot with perhaps a timer function that would be accessible to blind people? I somehow doubt there'll be one that does what I'm looking for, but I just thought I'd ask.especially blind people who might have similar experiences. I've been online, looking at the supposedly easy programmable ones, but what scares me is the digital setting ability. Any suggestions would be great. Jim ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Paleo recipe bananas eggs almond flour supposed to be pancakes help
Take the back of a cookie sheet and add a little grease of some kind to it, and bake the pancakes @ 375 for about twenty minutes until done. The time is just a guess, could be a few minutes more or less. P. S. I would pre heat the oven - Original Message - From: Sharon via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Friday, October 31, 2014 8:43 AM Subject: [CnD] Paleo recipe bananas eggs almond flour supposed to be pancakes help Hi, I just tried the following recipe: Paleo Pancakes 3 bananas 2 eggs 3-4 tablespoons almond butter A little vanilla or cinnamon, I used vanilla This is from Diana's site: https://curious.com/realhealthyrecipes The course was very difficult for a blind person to take, and I wouldn't suggest anyone trying it, but I did get all the way through. She says to cook on one side until bubbly and then flip. The problem is that the batter never got solid enough for a blind person to turn easily. But it tastes great. I'm now putting the leftover batter in a muffin tin to see what happens. Any ideas for making the pancakes? Could I just cook it more like scrambled eggs? The taste is really good and I'm trying not to eat grains of any kind right now. Sharon ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking with turkey
Same here, will sub half the beef with ground chicken or turkey. - Original Message - From: Jill O'Connell via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Charles Rivard wee1s...@fidnet.com; Bill Deatherage wrd...@gmail.com Sent: Monday, October 27, 2014 12:33 PM Subject: Re: [CnD] Cooking with turkey I make my meatloaf with half turkey and half ground beef and find that it tastes the same as when I was using just ground beef. Of course, if one really prefers the taste of ground turkey, that's fine. - Original Message - From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Bill Deatherage wrd...@gmail.com Sent: Saturday, August 16, 2014 12:35 PM Subject: Re: [CnD] Cooking with turkey That's what you do. Use ground turkey instead of ground beef. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Bill Deatherage via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, August 16, 2014 2:30 PM Subject: [CnD] Cooking with turkey Hello, Has anyone ever made turkey meatloaf? I know people have made turkey chili, what I was wondering about, is would you make the regular recipe but, instead of using beef use turkey? Thank you very much Bill Deatherage Sent from my iPad ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chicken tenders
Today for dinner I prepared some chicken tenders. First I pounded the breast flat and cut it into chicken tenders. Nest broke a egg into a bowl and mixed in some yogurt. added a pinch of pepper/ salt, with a dash of granulated garlic Put a little Italian bread crumbs in a bowl and had more in a cup to add if needed. It keeps the crumbs from getting bunched up as you coat the chicken. Dip the pieces of chicken in the egg wash, and roll them into the bread crumbs. In the meanwhile I had some sweet potatoes baking in the oven, wrapped in foil. Looking for about fifty minutes for the potatoes @375 f. So I place the coated chicken tenders in the refrigerator for I only wanted to bake them for about 18 minutes. When it was time, I placed them with space between the pieces on the back of a sprayed cookie sheet. I did have some carrots I sliced into 3/8 inch slices and put them in a steamer basket and than into a sauce pan with water, with a tight lid. When I placed the tenders in the oven @ 375 for the last 18 minutes for the potatoes, I turned on the heat under the carrots. Add a little butter in a skillet with a little oil and some granulated garlic to coat the carrots when they were done. For my wife's sauce for the tenders: 1 tbls mustard 2 tbls mayo 2 tbls honey Salt and pepper to taste My sauce )seeing i like hot sauce): 2 tbls ketchup 1 tbls mustard 1 tbls hot sauce (Frank's) Salt/pepper to taste. The salad: One head of leaf lettuce, cleaned and sponged dry with a salad spinner. 1 apple thinly sliced Some dates cut into stirs Walnuts crushed over top Dressing of one's choice. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Halogen and the pizza
Today I will be trying some thing different with the Halogen oven and pizza from scratch. Using the same dough recipe I posted a couple weeks back. I let the dough rise. and than kneaded it again. The third rising, I patted the dough out in a couple 10 inch cast iron skillets and let it rise again for the third time, about 1 hour. Than I turned the stove top to a high flame and fried the dough for about 6 minutes to get the bottom crust crispy. Took the dough out of the skillets and place the dough on two paper plates. Now when I get home later on, I will put a simple topping of tomato sauce, pepperoni and cheese on the dough and pop it into the halogen oven and bake it for 20 25 minutes @ 320 F and hope the crust will be crispy. I will be using the lower rack to accomplish this. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Goulash my way
Goulash my way 1 pound ground meat of your choice. Today I am using chicken. 1 large onion roughly chopped 1 bell -pepper cut into strips couple cloves of garlic chopped 1 8 ounce can of tomato sauce 1 can 14 1/2 stewed tomatoes, juice and all. Seasoning salt, pepper, hot crushed red pepper, oregano, basil Fry up ground meat, add the peppers and onions and fry until just about tender. Season with above seasonings. Add garlic. turn off heat and cook up 2 cups of elbow macaroni with a little salt. About 10 minutes, not quite done, but close. Add everything in large bowl and mix in cheese of your choice. Haven't the slightest ideal what cheese I am using, just know it is shredded. Will add a couple handfuls to the goulash and sprinkle on some parmesan cheese and mix everything together. Place in greased casserole dish and bake at 350 F for about 45 minutes. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] skimming fat
Both work - Original Message - From: Sharon Schauer via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Abby Vincent aevinc...@ca.rr.com Sent: Sunday, October 19, 2014 11:59 AM Subject: Re: [CnD] skimming fat If you are totally blind as I am, can you swish a slice of bread across the top of the liquid to remove the fat? That's what my Mom used to do. Of course she was sighted and maybe that makes a difference. I've used the bread method and nobody ever said anything. Maybe they were just being nice. I've also made things a day ahead and put the food in the refrigerator and peeled the fat off with clean fingers thinking that method might work the best.I just thought I would mention both methods and see what people thought. Sent from my iPhone On Oct 18, 2014, at 7:29 PM, Abby Vincent via Cookinginthedark cookinginthedark@acbradio.org wrote: Even when your dish is warm, the fat rises to the top. You can take a flat spoon and slide it across the top of the dish you're making. I don't know of a way to tell when the contents of the spoon contains liquid but little or no fat except by tasting what's in the spoon. Letting it cool and removing the solid fat is the most efficient way. It does mean you have to allow more time to make the dish. Abby -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Saturday, October 18, 2014 11:48 AM To: cookinginthedark@acbradio.org; 'Will Henderson' Subject: Re: [CnD] skimming fat The easiest way is RJ's way -- cook it the day before and stick it in the fridge. The fat will turn solid on top of the liquid, and you can just scoop it out with a spoon or pull it out with clean fingers. It's one of the common ways sighted people deal with this too. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Will Henderson via Cookinginthedark Sent: Saturday, October 18, 2014 1:26 PM To: cookinginthedark@acbradio.org; 'RJ' Subject: Re: [CnD] skimming fat I've been wondering about this as well, as when I've tried to do a pork roast in the slow cooker, people have said it has fat and that it needed to be skimmed, so they end up doing it for me. How do we go about doing this? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Saturday, October 18, 2014 10:14 AM To: cookinginthedark@acbradio.org; Nancy Martin Subject: Re: [CnD] skimming fat Yes, Put it is the refrig and it is even easier to remove the fat. - Original Message - From: Nancy Martin via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, October 18, 2014 1:02 PM Subject: [CnD] skimming fat Hi everyone, As I write this, my crockpot cooks pork steaks. I'm considering thickening the sauce into gravy. Usually I don't keep the sauce because what I've read about how to skim the fat seemed too complicated. I'd like some tips about how to skim fat from the sauce. Is it as simple as letting it cool and the hardened fat will be on top, ready for skimming? Thank you, Nancy Martin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Casatori and salad
Crockpot chicken casatori and salad 8 chicken thighs (skinned, can be de-bone or not.) 1 bell pepper (cut into strips) 1 large onion (cut into rings) fresh garlic chopped (I use four cloves) 3 medium potatoes (cut into wedges) 1 14 1/2 can of stewed tomatoes (crushed) 1/2 c of flour (salt and peppered) seasoning: Oregano, basil, salt, pepper (to taste) Coat thighs with flour and fry 3 to 4 minutes per side. Put some of the onions and half of the pepper strip in crock. Layer the thigh over o/p and put chopped garlic over chicken., add the rest of the thighs, the chopped garlic, and add the rest of the o/p. Put in potato wedges. Mix seasoning in with the tomatoes and crush tomatoes. Pour over chicken. Turn pot on high for about a hour. Turn to low and cook another 3 hours. Now for the last hour, turn crockpot to high and remove crockpot lid and allow juice to thicken. Turn heat off, place lid back on pot and let rest for 10 to fifteen minutes as you make a green salad. For the salad. Leaf lettuce of your choice 1/2 apple per serving 8 grapes cut in half dates chopped walnuts chopped Put your favorite dressing over top. I just use vinegar But my wife uses all that bad stuff. smile p. s. Chicken should be very tender. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] skimming fat
Yes, Put it is the refrig and it is even easier to remove the fat. - Original Message - From: Nancy Martin via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, October 18, 2014 1:02 PM Subject: [CnD] skimming fat Hi everyone, As I write this, my crockpot cooks pork steaks. I'm considering thickening the sauce into gravy. Usually I don't keep the sauce because what I've read about how to skim the fat seemed too complicated. I'd like some tips about how to skim fat from the sauce. Is it as simple as letting it cool and the hardened fat will be on top, ready for skimming? Thank you, Nancy Martin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] meatloaf
Some one asked for a meatloaf recipe on this list or another, so you are both getting it. 2 1/2 pound ground meat 1 small onion diced fine 1 egg slightly beaten 1 c bread crumbs 2 Thbls brown sugar 1 tbls Worchester sauce 1/2 tsp salt 1/4 tsp black pepper 1/2 can cream soup . I use celery but any will do Mix all above well. form a loaf by hand or do as I do and roll the meat in a piece of foil into a loaf. Not necessary, but it is some thing I do. Take the other half can of cream soup and add 2 tbls of brown sugar 1 tbls Worchester sauce 1 or more tsp of prepared mustard Mix well and pour over meatloaf. You can cook this in the oven at 375 for 1 1/4 hours or cook it is the crockpot for 4 hours on high or 8 to 8 1/2 hours on low. Temp should reach 175 to 190 F with a meat thermometer. If planning sandwiches out of the loaf, I will seek the higher temp. If cooking in crockpot, why not lay a couple sweet potatoes on top. The will be done when the loaf is. And they usually taste better than baking in the oven. RJ P. S. If baking in the crockpot, if you take two pieces of foil and cross them in the crock, Leaving the foil long enough, you can use the foil to lift the loaf from the crock. --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] My experiment for pizza
Today I decided to use the Halogen Oven to make homemade pizza. Turned out similar to a Little Cesar's or Pizza Hut pizza. The bottom of the crust didn't turn out crispy, like in the oven on one of my many cast iron skillet or pizza pans. But if I don't have a oven handy, the Halogen will be a good way to have my homemade pizza with out a crispy crust. And as we all know, we can't have every thing we wants, when we want it. But all in all, the pizza tasted good. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Stuffed hamburgers
Today I cooked in my Halogen oven for the first time. Some thing simple like a stuff hamburger. Had my wife set the temp to 475 F and grilled the stuff burger for 6 minutes per side. They came out juicy and delicious. Tonight, seeing I am confident the Halogen does what they claim, Chicken breast will be on the menu. 400 F for 9 minutes per side for a total of 18 minutes. Will check it with my meat thermometer to be sure it is done. For the stuffed ' Burgers1 pound of ground meat divided into for equal parts I find using to saucer plates will press the meat evenly. Place a meatball shape piece of the burger on the plate and press down with the second plate to make a tatty. Do the same with the second meatball. Fill the first with your filling. I just use shredded cheese. Put the second burger over the top of the first piece and seal the edges. What ever filling one is using, keep it about 1/2 inch from the edge. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Tonight meal
The chicken was tender and moist, the bake potatoes according to my wife were better than baked in a conventional oven. It looks I am not going to get hell on this halogen oven purchase. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] My new play toy
Infrared convection oven My son came over to show me how to use this contraption. First the one I have is a bowl that sits in a rack, the bowl is like a crockpot bowl. The lid has the heating unit, which is halogen bulbs that applies the heat. The heat goes as high as 480 degrees F. It has two racks that can be used. It is suppose to cook or should I say bake any thing a conventional oven can do is half the time. What I seen, is the unit does get hot. and one must be careful when using the unit. The thing I don't like, if the way the lid has to be placed on hot pads when removing it from the pot. The controls are twist controls and easy to figure out. One is the timer, and the other is the temperature control. Before I use this unit, I believe the first few times I will be wanting some one with sight to be sure I am using it correctly. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] How to cut raw vegetables
Get a Julienne peeler. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] A question about microwaved baked potatoes
lower the cooking time. Try 3 minutes and add time if needed, feel the potato and if it is soft, don't add time. Feels hard a little time. - Original Message - From: Brittany Simpson via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Tuesday, October 07, 2014 8:11 AM Subject: [CnD] A question about microwaved baked potatoes Hello all, I really need some help from some of you more experienced cooks out there. I feel like this is a really dumb and very basic question, but I'm going to ask it anyway because apparently I'm doing something wrong and I need to find out what it is. I am not an experienced cook but I'm not a beginner either, and there are a lot of things that I can do in the kitchen and do very well. But something I would like to do very well and can't seem to is make baked potatoes in the microwave. What I've been doing is picking out a potato, and it's usually a kind of small or medium sized potato. I poke holes in it all over with a fork after washing the potato off under running water. Then I wrap the potato in a paper towel and microwave it from between 4 and 5 minutes. What keeps happening for some reason is that the inside of my potato mostly gets done but a very small portion of the potato becomes very tough and very difficult to eat. Like...very hard to chew. Most of the rest of the pota to is okay, but what I want is to be able to eat the whole potato, not just most of it but all of it, I don't like wasting food in any way. So could someone please tell me what I might be doing wrong and what I could do differently to perfectly bake a whole potato in the microwave? Thanks in advance, Brittany ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cabbage soup
Cabbage Soup Had a bunch of odds and ends and figured why not cabbage soup. Chopped up some cabbage Amount depend on how much you like to make. 2 carrots (chopped) 2 sticks celery (chopped) 1 med onion (chopped 1 sweet pepper (chopped) 1 can 14 1/2 oz) Just enough water to cover the cabbage. 1 tsp salt 1/4 pepper a dash of cayenne pepper (optional 2 tbls beef or chicken bullion Add a little oil to the pot Heat the onions, peppers, celery, carrots thru, (about 8 minutes). Add the cabbage. Add water to cover cabbage salt and pepper, , . cook down and just before cabbage is done to your taste, add the can of beans of your choice. and cook for another 5 to ten minutes. RJ Who is very happy with the induction plate. --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] boiling noodles
about 7 minutes. - Original Message - From: rebecca manners via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; betty hatton httnb...@yahoo.com Sent: Monday, October 06, 2014 9:56 AM Subject: Re: [CnD] boiling noodles I don't know about the glass object since I don't have one. For noodles, you do not turn the water off when it boils. Instead you boil the noodles until done. Hope that helps, Becky -Original Message- From: betty hatton via Cookinginthedark Sent: Saturday, October 04, 2014 3:03 PM To: cookinginthedark@acbradio.org Subject: [CnD] boiling noodles I hope I did it right editing the subject line! I have a question if anyone knows! Dose anyone have the little round glass you put in water that tells you when the water is boiling by knocking on the sides? I have learned too boil a egg! I hope to boil noodles next, such as macaroni or spaghetti noodles! Dose the noodles work same as the egg, once it boils you just turn off the eye and let it set in the hot water and it will be done? It might not! I am guessing I can use my oven mit on my hand and want risk getting burned stirring it if I have to stir the noodles and I use to use salt or oil to keep noodles from sticking together but since salt cant be apart of my diet wonder if I could still use low-fat spray I have. I tried the reciepe for chicken and dumplins in the slow cooker and it came out pretty good! If anyone cooks macaroni are spaghetti noodles using the round glass in water, do you care to share how? On Sat, 10/4/14, cookinginthedark-requ...@acbradio.org cookinginthedark-requ...@acbradio.org wrote: Subject: Cookinginthedark Digest, Vol 61, Issue 4 To: cookinginthedark@acbradio.org Date: Saturday, October 4, 2014, 9:00 AM Send Cookinginthedark mailing list submissions to cookinginthedark@acbradio.org To subscribe or unsubscribe via the World Wide Web, visit http://acbradio.org/mailman/listinfo/cookinginthedark or, via email, send a message with subject or body 'help' to cookinginthedark-requ...@acbradio.org You can reach the person managing the list at cookinginthedark-ow...@acbradio.org When replying, please edit your Subject line so it is more specific than Re: Contents of Cookinginthedark digest... Today's Topics: 1. zucchini spaghetti (RJ) 2. Re: zucchini spaghetti (Laury-Johnson, Shawnese (LARA)) 3. Re: Incuction cooking Chicken finger or tenders (elf.f...@gmail.com) 4. Re: Cabbage/hamburger. Magnetic hot plate (elf.f...@gmail.com) 5. Beer chili (sayegh.m...@gmail.com) 6. Re: Beer chili (Colleen) -- Message: 1 Date: Fri, 03 Oct 2014 14:29:57 -0400 From: RJ rjf...@verizon.net To: citd cookinginthedark@acbradio.org Subject: [CnD] zucchini spaghetti Message-ID: E1F4B41E3A3741868FB1478386FD936F@owner5miy836vl Content-Type: text/plain; format=flowed; charset=Windows-1252; reply-type=original Today on my Duztop induction hot plate I will be making zucchini spaghetti. First I will take my julienne peeler and peel the zucchini into spaghetti like strips. Than I will add a little olive oil into my skillet, chop up some garlic and heat it thru on my induction hot plate. Put in the spaghetti and cook it for a few minutes, adding a little salt and hot crushed and black pepper and have a quick and easy meal. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com -- Message: 2 Date: Fri, 3 Oct 2014 18:32:16 + From: Laury-Johnson, Shawnese (LARA) laury-johns...@michigan.gov To: cookinginthedark@acbradio.org cookinginthedark@acbradio.org, RJ rjf...@verizon.net Subject: Re: [CnD] zucchini spaghetti Message-ID: a9ebd95c330641a5844149f294689...@bl2pr09mb0180.namprd09.prod.outlook.com Content-Type: text/plain; charset=us-ascii Where can I purchase a julienne peeler? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Friday, October 03, 2014 2:30 PM To: citd Subject: [CnD] zucchini spaghetti Today on my Duztop induction hot plate I will be making zucchini spaghetti. First I will take my julienne peeler and peel the zucchini into spaghetti like strips. Than I will add a little olive oil into my skillet, chop up some garlic and heat it thru on my induction hot plate. Put in the spaghetti and cook it for a few minutes, adding a little salt and hot crushed and black pepper and have a quick and easy meal. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cauliflower pepper soup
Got out my induction plate and started to prepare dinner for myself. Seen a head of cauliflower and some red peppers and figured better use them up before the spoil. This is what I came up with. Cauliflower/sweet red pepper soup First chopped up a onion. and fried it for about 4 minutes and than add a couple cloves of garlic minced. After a minute, added a can of chicken broth and a can of water as I chopped up some of the cauliflower as the peppers were roasting. I used two large peppers. peeled off the skin of the peppers and cut them into pieces and added the cauliflower and peppers to the pot. See I am not adding any type of meat to the pot, why not peel and slice up a potato? Why not. So in went one cubed potato. Now all the veggies were in the pot, oh I see one of the jalapeño peppers I got from the garden. That should give it a little punch for the buck. So I chopped it up and threw it in too. Than added 1/2 of salt, and 1/4 of black pepper. Gave it a stir, turned the Induction plate down to three and in a few hours dinner should be ready when I am. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] zucchini spaghetti
Today on my Duztop induction hot plate I will be making zucchini spaghetti. First I will take my julienne peeler and peel the zucchini into spaghetti like strips. Than I will add a little olive oil into my skillet, chop up some garlic and heat it thru on my induction hot plate. Put in the spaghetti and cook it for a few minutes, adding a little salt and hot crushed and black pepper and have a quick and easy meal. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Incuction cooking Chicken finger or tenders
Pound one chicken breast to about 1/2 inch thick Cut into strips Dredge in some flour I added a little cayenne pepper, black pepper and a little salt into the flour. Shake off the excess flour Beat a little yogurt or milk into a egg. Drag the floured tenders through the egg. Now coat with Italian bread crumbs. Add a little oil to a skillet. Place induction plate on high medium heat and fry until done. Cut up a sweet potato into French fries. and do the same as you did with the chicken. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cabbage/hamburger. Magnetic hot plate
I like my Magnetic hot plate so well, I decided to purchase a Infrared convection oven from Amazon. The reviews claim these oven last about a year, and cook much faster, but cook food every bit as good as a traditional oven. We shall see. for I bought a Rosewill infrared oven for $36.99 which included SH. For every thing I read on these ovens, no matter if you pay $149 to $36.99, they last about the same. RJ Now for the latest thing I cooked on the Magnetic hot plate. Slice up a medium onion into onion rings. A large sweet pepper , slice into 1/4 inch strips. couple cloves of garlic, minced 1 pound of hamburger. As much cabbage as you like. I use/4 of a large head. Directions. Fry the onions/peppers until almost done. Add the mince garlic. Than fry the hamburger until done.Slice up the cabbage into thin strips and add to skillet. Cook on low until cabbage suits your taste. About twenty minutes for me. --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] My newest purchase and a recipe
I like my Magnetic hot plate so well, I decided to purchase a Infrared convection oven from Amazon. The reviews claim these oven last about a year, and cook much faster, but cook food every bit as good as a traditional oven. We shall see. for I bought a Rosewill infrared oven for $36.99 which included SH. For every thing I read on these ovens, no matter if you pay $149 to $36.99, they last about the same. RJ Now for the latest thing I cooked on the Magnetic hot plate. Slice up a medium onion into onion rings. A large sweet pepper , slice into 1/4 inch strips. couple cloves of garlic, minced 1 pound of hamburger. As much cabbage as you like. I use/4 of a large head. Directions. Fry the onions/peppers until almost done. Add the mince garlic. Than fry the hamburger until done.Add the seasoning of your choice. I just added salt and pepper. Slice up the cabbage into thin strips and add to skillet. Cook on low until cabbage suits your taste. About twenty minutes for me. --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Infrarede oven
Been looking for a oven with infrared. Couldn't see the prices on them, but did find a close out on Amazon for $40 for the same oven most wanted $85 to $109 for the same unit. With shipping the cost was $52.95. Once my wife sees it she will either love me, or take my computer away. The unit is a infrachef oven. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Does any one have recipes for Soft Oa Meal Cookies
You are baking them a minute or two, to long. - Original Message - From: Mary Ann via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Thursday, September 25, 2014 11:17 PM Subject: [CnD] Does any one have recipes for Soft Oa Meal Cookies My husband really like soft oatmeal cookies and I do not have recipes that are soft enough for his liking. thanks, Mary Ann --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Wiener Schnitzel
Tonight's meal will be wiener Schnitzel , steamed carrots, and a salad. For the Schnitzel. 1 chicken breast, flatten to about 1/4 of a inch thick 1 egg beaten 1/3 c. flour 1/3 c bread crumbs. The coarse if I have it. Dust with flour. Drag the breast through the egg and let the excess run off. Put a light coating of the bread crumbs on the Schnitzel by patting into the crumbs. Fry in heavy skillet for about 7 minutes per side, or until the chicken is done. Carrots. Slice the carrots into 1/4 inch slices after peeling. Place in steamer. Add a little water to pan and cover with a lid. Steam while cooking the Schnitzel . The should be tender when done, add some butter just before serving. Salad. Leaf lettuce, cleaned and spin dry. 1 apple, cut into thin strips. grape cut in half. Goat or blue cheese over the top. Dressing for salad. 2 tbl of lemon juice (fresh squeezed) 4 tbls of olive oil 1/2 tsp. De'John's mustard 1/2 tps. salt (sea salt) Take a whiz and beat well. Or put in a jar and shake well. RJ Some like to cut back on the salt. --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Induction hot plate
Just used my magnetic hot plate for the first time to cook hot dog that were frozen. They turned out as good as using the stove top. The unit I bought has raised buttons on the front and the unit is easy to operate. It default if 5 and there are to buttons after the tower button that you can turn the heat up or down from 1 thru 10. Than after the plus and minus buttons, there are a set of three buttons. The first raise button is the power button to turn up the heat as high as 1800 watts. Can't remember how far down it goes. . The second is to keep the heat at a certain temperature, the third is a timer. Haven't use them yet. But so far I like what I see. (feel). As far as I can tell, the only buttons I will be using is the turn on and off button. The plus and minus. And the temperature button to keep some thing at the temperature I want. RJ P. S. Before buying one of these units, read the reviews, for some have a poor rating by other consumers. This one has a great rating, plus it is built to be blind friendly. RJ smile --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Camping and the meatloaf
Wife is going camping with the girls, (quilters), for three days and dear old me got the job of making a meatloaf for their camping trip. A cabin at Pymatuning Lake. Now I started out thinking it would be a 2 pounder, but that was a pipe dream. The darn thing must be 5 pounds and a half if it is a ounce. 5 plus pounds of ground meat. Mostly beef, but some ground chicken. 1 1/2 cup Italian bread crumbs 1 onion finely minced 4 tablespoons of brown sugar 2 tablespoons of Worchester sauce 1 teaspoon salt 1/2 teaspoon black pepper 1 can of cream soup. (I used celery) 2 eggs. For the sauce. 1 can of cream soup 4 tablespoons brown sugar 2 tablespoons of Worchester sauce 4 teaspoons prepared mustard Mix all sauce ingredients well and pour over meat just before cooking in crockpot or oven. Directions: Mix all meatloaf ingredients well. And mix a little longer. Now place on a large piece of foil and roll into a loaf the shape you are looking for.Do not pack the meat. Wife will be cooking this loaf in a crockpot. So the loaf will be shaped to fit a 1/2 inch smaller than the crockpot, keeping the meat from the edge of the pot. Place meat in pot with foil to help lift meat out of pot when it is time. I usually put two pieces of foil, crisscrossed to do this. Do not cover meat with foil. On low it takes about 8 to 9 hours and on high, which I don't like to use it takes 4 to 6 hours. Looking for a internal temperature of 190, seeing they are wanting sandwiches the next day. I usually look for a temp of 175. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] No oven
it depends on what he is cooking. A crockpot is good for many things in place of a oven. - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Sunday, September 21, 2014 1:03 PM Subject: [CnD] No oven Hi guys, I have this friend who's moving to this house where the oven doesn't work and he doesn't know how to use the stove. He wants to know how he can cook. Thanks Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] One Step Lasagna
Or just use none cook noodles and put it in a crockpot. - Original Message - From: Sandy via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Peggy Fleischer' peninnah.fleisc...@gmail.com Sent: Friday, September 19, 2014 4:19 AM Subject: [CnD] One Step Lasagna One Step Lasagna 350 degrees F. oven, one hour. 1-1/2 cups water 2 15.5 ounce jars of Prego spaghetti sauce 1 16 ounce box lasagna noodles 1 15 ounce container of ricotta cheese beaten with 1 or 2 eggs 8 ounces Mozzarella cheese, thinly sliced 1/2 cup Parmesan cheese Combine water with pasta sauce. Take 1-1/2 cups of that mixture and pour over bottom of a 9 by 13 inch pan. Arrange a layer of uncooked noodles, slightly overlapping on top of the sauce. Spread with half of the Ricotta and half Mozarella. Sprinkle with 2 tablespoons Parmesan cheese. Add another layer of sauce, and then repeat with noodles, rest of Ricotta, Mozarella and 2 tablespoons parmesan cheese. Top with a layer of noodles. Pour rest of sauce over, spreading evenly to cover edges of noodles. Sprinkle with 1/4 cup Parmesan cheese. Cover with foil and bake on cookie sheet. Let stand ten minutes before cutting. Do not use low fat Mozarella or Ricotta cheeses in this recipe, or it will fail! 350 degrees F. one hour. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Peggy Fleischer via Cookinginthedark Sent: Tuesday, September 16, 2014 5:35 AM To: cookinginthedark@acbradio.org; Betty Emmons Subject: Re: [CnD] totally frustrated with responses - Re: macaroni andcheesewithout the stovetop? There is a product called craft easy Mac. It is a box with 12 packets of macaroni and cheese. They are singleserve packets and come with a little bag of macaroni and a little pouch of the powder. You pour the macaroni into a microwave safe bowl and add 2/3 cup of water. You cook this uncovered for 3 1/2 minutes in the microwave on high. You next add the pouch of powder and stir. It is quite good mac cheese and makes a single serving. Sent from my iPhone On Sep 15, 2014, at 11:36 AM, Betty Emmons via Cookinginthedark cookinginthedark@acbradio.org wrote: I think the macaroni would need to boil which is not possible in the crockpot. Betty Emmons - Original Message - From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Sandy sugar1...@earthlink.net Sent: Tuesday, September 09, 2014 9:40 PM Subject: [CnD] totally frustrated with responses - Re: macaroni and cheesewithout the stovetop? The boxed macaroni and cheese is a heck of a lot less expensive than any frozen macaroni and cheese. I already have them This is why I asked for thoughts on, specifically, how to fix it with, notice?? the conventional oven, or the crock pot. No microwaving and no stove top. Yet, people suggest the very methods I asked to not suggest. I suppose there is no answer, in which case, the subject line should be changed in the future, unless someone knows of answers to what I very specifically asked for. Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Sandy via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Lenore Koszalinski' emerald-l...@verizon.net Sent: Tuesday, September 09, 2014 9:28 PM Subject: Re: [CnD] macaroni and cheese without the stovetop? I love the Stouffer's; Schwans is a tad more pricey and also is good. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lenore Koszalinski via Cookinginthedark Sent: Tuesday, September 09, 2014 6:49 PM To: cookinginthedark@acbradio.org; 'brenda mueller' Subject: Re: [CnD] macaroni and cheese without the stovetop? Stovers is just grate it tast whole made. Lenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of brenda mueller via Cookinginthedark Sent: Tuesday, September 09, 2014 5:48 PM To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com Subject: Re: [CnD] macaroni and cheese without the stovetop? Hey, Friends, There are other options for macaroni and cheese. Let's explore a few of them. There's a frozzen macaroni and cheese dinner that is made by Stoffer's, I think. It's in the freezer section of many super markets. There are Microwave cooking instructions on the box. In addition, I've come across these cups of Macaroni and cheese. One removes the top, takes out the macaroni cheese package, and simply adds cold water just below the rased line inside. because there's powdered milk in there. I think it's a Kraft product. Microwave just under 4 minutes. I think 210 seconds might work best. You'll have to experiment with your
[CnD] Braciole
Tonight's meal is Italian stuffed steak. A thin slice of steak about 1/4 inch thick I will be using three pieces of Braciole. Take a meat hammer and tenderize it a little, be careful not to punch holes in the steak. There are several stuffing, which used raisins, but didn't have any. 1/2 cup of fine Italian bread crumbs 1/2 cup of a good quality grated cheese a couple minced cloves of garlic Seeing I didn't have the raisin, I chopped up some walnut fine. Blend all the ingredients and spread over steak. Roll up steak and tie with butcher's string to hold steak in shape. Sear the steak on all sides. Place steak in your favorite spaghetti sauce. Either cook on low on stove top for a few hours or until steak is very tender or place in oven @ 250 degrees f for 3 hours or until steak is very tender. Will cook some angel hair spaghetti to go with the steak, plus a salad. Didn't have any store bought spaghetti sauce I could doctor, so I use 1 small onion minced and fried 2 cans of stewed tomatoes 1 can of dice tomatoes 1 can of tomato paste Added a little wine, seasoned it to taste with salt/pepper, oregano, and basil. RJ 1 can of RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Induction cook top
I just purchase a induction cook top from Amazon. It is a 1800 Watts one burner unit for under seventy dollars. The reviews were excellent and figured why not. Look at the unit advertized on TV and reviews were not the best, plus their billing practices are some thing to be desired. It started out with 2 for under $100 than they kept adding charges to the unit. The total after their form of math was about $190 when they were done with their sH and a few things they were claiming and were free of charge. I wound up paying $38 for the unit I bought with the points I had with Amazon card. The unit sold for $129 and was on sell for $69. Will see if I like cooking on a magnetic stove or hot plate. They claim you can't get burned with this unit, no heat. But heats water faster than gas and most electric stoves. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Making something out of nothing
The other day my wife called and said she didn't feel like going out. I looked in the refrigerator and found a sweet pepper, some celery and located a onion. Now I knew I could make a meal out of these ingredients, but not sure what. Here is what I came up with. Put some water on to boil for some whole wheat vitas. Next I chopped up the onion and celery. Cut the sweet pepper into thin strips. Fried them up a bit and added a clove or two of garlic chopped. Than added ground chicken to the skillet and fried it with a little salt and pepper for taste. As the chicken burger was frying until well done, I took a can of chicken broth and whipped in a tablespoon of corn starch. Poured it into the skillet and made a light gravy. Cook the vitas according to the directions on the package and mix the vitas into the chicken gravy. Turned out as a tasty dish and will be making it again. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Zucchini baked (Julianne)
Julianne a zucchini with a julianne peeler Slice a onion as thin as possible Cut a red sweet pepper into strip (1/4 inch or less) Salt and pepper to taste. Sprinkle on some olive oil. Place in a casserole dish. Bake for 20 to 25 minutes at 350 f. I like to put it in foil, and If you like, fry up some hot sausage and add to the zucchini before baking. --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chicken burgers
Tomorrow is chicken burgers. No not turkey burgers, but chicken burgers. First let me say I ground the chicken and they were chicken thighs. First I de-bone them and skins them. Ran them thru my meat grinder at a faction of the cost of what they wanted at a grocery store at $2.99 a pound. It cost about . 80 cent a pound. First I skinned them and de-bone them and half froze them and than ran them thru the grinder. Now I will defrost them and make my favorite burgers. Will divide one pound of burgers into four patties. Than fry up a little onions sweet red peppers. Place them in the middle of two of the burgers. Add a little blue cheese and cap them with the second burgers. Will fry the burgers for seven minutes, using no grease in the skillet and lifting the burgers so they won't stick. Than after seven minutes flip the burgers over, adding some salt and pepper to the burgers frying them for another 7 minutes or until done. Did I mention, that I added 1 tablespoon of olive oil to the chicken before making the burgers? RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Flipping stuff in pans -- how do you do it?
A flat spatula. Putting one finger on the burger as you lift with spatula.turning over as you remove finger. - Original Message - From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Parham Doustdar parha...@gmail.com Sent: Tuesday, August 19, 2014 1:29 PM Subject: Re: [CnD] Flipping stuff in pans -- how do you do it? For burgers and stuff like that, I have a double spatula that is hinged at the handle end. Slide one under the food, squeeze lightly to hold the food between the two spatulas, and turn over and release your grip. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Parham Doustdar via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Tuesday, August 19, 2014 3:00 AM Subject: [CnD] Flipping stuff in pans -- how do you do it? Hi, Some time ago I asked the members of this list how they turn something like a sausage over in a pan. I have found that rolling the sausage around and feeling for what bits don't feel crispy enough usually does it for me. As you can imagine, I had to work on my skill of feeling things through the end of cooking utensils. Now, though, I am moving on to (seemingly) more difficult stuff. How do you efficiently flip flat things in the pan? This includes burgers, nuggets, and so on. And, after you do flip them, how do you keep track of which ones you've flipped and which ones you haven't? In my own experiments, I have found that using a fork with a spatula works nicely as far as the flipping part goes; I use the fork to guide the thing I want to flip onto the spatula, then I lift the spatula slightly and flip it. I then have to double-check to see if that piece is not overlapping anything, and if it is, push it around. Is there a more efficient way you've found? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Tonight's meal
First I got out my Titan peeler and when to work on a sweet potato. Than added a little olive oil and a pinch of salt to the chips. Next I turned on the oven 250 F to get it hot while I place the chips on two cookie sheets in a single layer. Popped the sheets into the oven and set the timer for 45 minutes. At the end forty-five minutes I flipped the chips over and set the timer for another 45 minutes. Place the sweet potato chips in a bowl and let them sit there until it was time to eat. Next took a pound of chicken burger and divided it into four equal parts. Took to pie place and press the burger down to the thickness I wanted and did the same with the other burger. Placed some fried onion and peppers on the first burger, than some blue cheese, and layered the second burger over the top like a sandwich and sealed the edges. Did the same to the next two pieces of burger. Got the cast iron skillet hot and put the two burgers in the skillet and covered them with a lid. After a minute or two, took the spatula and lifted the burgers so they wouldn't stick. After seven minutes, flipped the burgers and sprinkled on a little black pepper and salt and cooked covered for another seven minutes as I prepared the salad. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking with turkey
How I agree, it is the way one cooks some thing, that will be the proof in the pudding. And what may taste delicious to one, doesn't mean it will suit the other. RJ - Original Message - From: Regina Marie via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Nicole Massey' ny...@gypsyheir.com; tropicrose2...@aol.com Sent: Sunday, August 17, 2014 4:52 PM Subject: Re: [CnD] Cooking with turkey Fresh ground turkey made with good spices won't taste like this. Some of the prepared turkey burgers may have such a taste and this is why I make my own. I think the pre-made beef patties also have this taste and so I always make them fresh too instead of from frozen. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Sunday, August 17, 2014 12:16 PM To: cookinginthedark@acbradio.org; tropicrose2...@aol.com Subject: Re: [CnD] Cooking with turkey It's a matter of personal taste. To me they taste like chemicals, but some folks don't mind their flavor. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Christy via Cookinginthedark Sent: Sunday, August 17, 2014 1:31 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Cooking with turkey I wonder how turkey burgers taste In a message dated 8/17/2014 4:51:33 A.M. Eastern Daylight Time, cookinginthedark@acbradio.org writes: A slice of onion in the middle of 2 patties (beef or turkey) is good too. I don't really measure when I cook, so try differing amounts of olive oil. I thought I used about 2 teaspoons per pound. You can make garlic burgers, BBQ burgers, teriyaki burgers, etc. by mixing in prpared sauces. Again they work with either turkey or beef. Have fun. I never make burgers the same actually. You can be very creative with them. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Saturday, August 16, 2014 1:31 PM To: cookinginthedark@acbradio.org; Robin Plitt Subject: Re: [CnD] Cooking with turkey Always add 1 tablespoon of olive oil per pound and mix well. It is a matter of taste of what else you would like. For example: Chop up some onion and mince well. A little garlic. Maybe a double Decker where you make two burgers and stuff one and cap with the second one. I like putting blue cheese one burger one and capping with burger two and sealing the two together. You can mix in the black pepper, but not the salt. My method is to wait until I flip the burger over after the first seven minutes and than salt and pepper the burger on the done side. Cook for seven minutes per side. Or a temp of 175 f. RJ P. S. Never flip the burger more than once, and never press down as you cook. - Original Message - From: Robin Plitt via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Bill Deatherage wrd...@gmail.com Sent: Saturday, August 16, 2014 4:12 PM Subject: Re: [CnD] Cooking with turkey I would like to know how t those of you on the list cook turkey burgers. I don't really like the taste of plain ground turkey, but I could benefit from their lower calories and fat content. Robin On Sat, Aug 16, 2014 at 3:30 PM, Bill Deatherage via Cookinginthedark cookinginthedark@acbradio.org wrote: Hello, Has anyone ever made turkey meatloaf? I know people have made turkey chili, what I was wondering about, is would you make the regular recipe but, instead of using beef use turkey? Thank you very much Bill Deatherage Sent from my iPad ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list
[CnD] A beautiful morning
This morning I was up at 3 am EDST and read a book until 5 Am. Figured it was time to get up and fix breakfast. Got out a onion and peeled and sliced it as thin as I could. Next was a red pepper, sweet that is. Put a little olive oil in a skillet, Fried up the veggies and got out 2 eggs, beating them with 1/2 of a egg shell of water. Now the O p were fried, it was time to add the eggs. Added a little black pepper, and a pinch of cayenne to the eggs and poured them over the O p. Placed a lid on the skillet turning down the heat to a low simmer, and let the water do its thing as I got out to bagels. Popped them in the toaster. When they popped the eggs were done. It was time to make bagel egg sandwiches, right after I fixed myself a cup of green tea. What away to start out this beautiful cool morning of f0 degrees. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking with turkey
That is a matter of taste. smile - Original Message - From: Christina Gwin via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Charles Rivard' wee1s...@fidnet.com Sent: Saturday, August 16, 2014 3:43 PM Subject: Re: [CnD] Cooking with turkey Yeah, and instead of breadcrumbs in your meatloaf try useing stovetop stuffing. It's delicious. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: August-16-14 3:35 PM To: cookinginthedark@acbradio.org; Bill Deatherage Subject: Re: [CnD] Cooking with turkey That's what you do. Use ground turkey instead of ground beef. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Bill Deatherage via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, August 16, 2014 2:30 PM Subject: [CnD] Cooking with turkey Hello, Has anyone ever made turkey meatloaf? I know people have made turkey chili, what I was wondering about, is would you make the regular recipe but, instead of using beef use turkey? Thank you very much Bill Deatherage Sent from my iPad ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking with turkey
Do it with chicken and turkey. Just add 1 tablespoon of olive oil per pound to get a moist loaf. - Original Message - From: Bill Deatherage via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, August 16, 2014 3:30 PM Subject: [CnD] Cooking with turkey Hello, Has anyone ever made turkey meatloaf? I know people have made turkey chili, what I was wondering about, is would you make the regular recipe but, instead of using beef use turkey? Thank you very much Bill Deatherage Sent from my iPad ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking with turkey
Always add 1 tablespoon of olive oil per pound and mix well. It is a matter of taste of what else you would like. For example: Chop up some onion and mince well. A little garlic. Maybe a double Decker where you make two burgers and stuff one and cap with the second one. I like putting blue cheese one burger one and capping with burger two and sealing the two together. You can mix in the black pepper, but not the salt. My method is to wait until I flip the burger over after the first seven minutes and than salt and pepper the burger on the done side. Cook for seven minutes per side. Or a temp of 175 f. RJ P. S. Never flip the burger more than once, and never press down as you cook. - Original Message - From: Robin Plitt via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Bill Deatherage wrd...@gmail.com Sent: Saturday, August 16, 2014 4:12 PM Subject: Re: [CnD] Cooking with turkey I would like to know how t those of you on the list cook turkey burgers. I don't really like the taste of plain ground turkey, but I could benefit from their lower calories and fat content. Robin On Sat, Aug 16, 2014 at 3:30 PM, Bill Deatherage via Cookinginthedark cookinginthedark@acbradio.org wrote: Hello, Has anyone ever made turkey meatloaf? I know people have made turkey chili, what I was wondering about, is would you make the regular recipe but, instead of using beef use turkey? Thank you very much Bill Deatherage Sent from my iPad ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking with turkey
Don't take any thing personal. For the cook owns the kitchen and a recipe is some thing to change to the cook's taste. smile - Original Message - From: Christina Gwin via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Charles Rivard' wee1s...@fidnet.com Sent: Saturday, August 16, 2014 4:13 PM Subject: Re: [CnD] Cooking with turkey Alrighty then... Was just making a suggestion. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: August-16-14 3:53 PM To: cookinginthedark@acbradio.org; RJ Subject: Re: [CnD] Cooking with turkey That's for sure! Bread crumbs would be far preferable to me, because I don't eat any stuffing at all, not ever. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: RJ via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Christina Gwin dulasmo...@gmail.com Sent: Saturday, August 16, 2014 2:49 PM Subject: Re: [CnD] Cooking with turkey That is a matter of taste. smile - Original Message - From: Christina Gwin via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Charles Rivard' wee1s...@fidnet.com Sent: Saturday, August 16, 2014 3:43 PM Subject: Re: [CnD] Cooking with turkey Yeah, and instead of breadcrumbs in your meatloaf try useing stovetop stuffing. It's delicious. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: August-16-14 3:35 PM To: cookinginthedark@acbradio.org; Bill Deatherage Subject: Re: [CnD] Cooking with turkey That's what you do. Use ground turkey instead of ground beef. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Bill Deatherage via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, August 16, 2014 2:30 PM Subject: [CnD] Cooking with turkey Hello, Has anyone ever made turkey meatloaf? I know people have made turkey chili, what I was wondering about, is would you make the regular recipe but, instead of using beef use turkey? Thank you very much Bill Deatherage Sent from my iPad ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Julianne peeler and my salad
Tonight we had a Julianne salad made of 1 large carrot 1 med zucchini 1 8 inch cucumber 1 large red pepper 1 apple. I took the Julianne peeler and Julianne all of the above in a large bowl. Sprinkled on some red wine vinegar and had a great meal. Wife use her salad dressing and said it was delicious. --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] zucchini spaghetti (tonight's meal
Today I bought my own Julianne peeler and made zucchini spaghetti. plus a tomato sauce. It took all of about five minutes to peel the two zucchinis into angel hair pasta. As for the sauce, I had some pizza topping and peppers/onions I had leftover from Sunday when I invited the grandson and his girlfriend over for pizza Sunday. Just added the pizza sauce and onions and peppers to a 8 ounce can of tomato sauce, added about twenty miniature meatballs to it and the sauce was done I place the zucchini spaghetti in paper towels and place it into the refrigerator for about two hours to get rid of some of the moisture in the zucchini strands It was time for dinner. Had the sauce and meatballs heated thru. Added some olive oil to a skillet and chopped up a couple cloves of garlic. Browned the garlic to give the olive oil a garlic flavor. Place the zucchini spaghetti in the skillet and salt and pepper to taste and cooked for about 3 minutes or el denta Place the zucchini spaghetti in two bowls and place the sauce and meatballs over the spaghetti and had a great meal. R. P. S. Low in cargs and gluten free. --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] scrambling eggs.
Speaking of omelets. One none stick pan, I use one of my 8 inch seasoned cast iron skillets. Just enough butter to coat the bottom. 3 eggs and 1/2 egg shell of water. The water help steam the eggs while cooking. Place eggs in skillet and cook on moderately heat covered.Check eggs with finger after 4 or 5 minutes. Place filling on half of the eggs. Slide half of egg on to a plate and flip the egg over to cover filling. - Original Message - From: Blaine Deutscher via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Nicole Massey ny...@gypsyheir.com Sent: Saturday, August 09, 2014 1:00 AM Subject: Re: [CnD] scrambling eggs. that's funny you mention that. The first time I ever cooked eggs I had them on high and well I didn't get any eggs. I learnt slow and easy is the best for omlits, eggs, and Pancakes. - Original Message - From: Nicole Massey via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'David Pearson' dpears...@wi.rr.com Sent: Friday, August 08, 2014 9:07 PM Subject: Re: [CnD] scrambling eggs. And remember that you don't want high heat. The best scrambled eggs are cooked gently, not fast, as cooking them too fast will make them hard and negatively impact the flavor. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of David Pearson via Cookinginthedark Sent: Friday, August 08, 2014 9:24 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] scrambling eggs. Try a little Teragon in those eggs. __ Information from ESET NOD32 Antivirus, version of virus signature database 10227 (20140808) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] scrambling eggs.
True with eggs in general. Salt after eggs are cooked. Black pepper any time. - Original Message - From: Betty Emmons via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Regina Marie reginamariemu...@gmail.com Sent: Saturday, August 09, 2014 7:02 AM Subject: Re: [CnD] scrambling eggs. I took a microwave course in which they said if you salt eggs then put them in the microwave they would get rubbery Betty Emmons - Original Message - From: Regina Marie via Cookinginthedark cookinginthedark@acbradio.org To: 'Shirley Baker' shirleyba...@comcast.net; cookinginthedark@acbradio.org Sent: Saturday, August 09, 2014 1:45 AM Subject: Re: [CnD] scrambling eggs. Only in omelettes. By the way, do you put seasonings in your scrambled eggs. I always do even if it's just salt and pepper but also other combinations of seasoning salt, Mrs. Dash, garlic, onion powder, etc. Of course I've also experimented with different fillings for omelettes or just scrambled it altogether if I didn't have time to be fancy. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Shirley Baker [mailto:shirleyba...@comcast.net] Sent: Friday, August 08, 2014 9:51 PM To: cookinginthedark@acbradio.org; 'Regina Marie' Subject: RE: [CnD] scrambling eggs. I tried it with water and I can't stand the taste. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Regina Marie via Cookinginthedark Sent: Friday, August 08, 2014 7:01 PM To: cookinginthedark@acbradio.org; 'Alex Hall'; 'jody milisavic1' Subject: Re: [CnD] scrambling eggs. I agree with you. I add about a tablespoon or so (2 if I use more than 2 eggs) of water when doing an omelette, but just a little butter and don't overcook scrambled eggs. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Friday, August 08, 2014 4:51 PM To: cookinginthedark@acbradio.org; jody milisavic1 Subject: Re: [CnD] scrambling eggs. Funny how everyone does it differently. I tried milk, and I didn't like the texture the eggs got, so I don't even use it now. Just put a bit of butter in the bottom of the pan, and don't overcook the eggs, and I find they turn out great. On Aug 8, 2014, at 7:45 PM, jody milisavic1 via Cookinginthedark cookinginthedark@acbradio.org wrote: Hello there, I don't measure the milk. I listen to how I pour it and it makes a little splash I know it's enough that the eggs are not going to dry out. Sent from my iPhone On Aug 8, 2014, at 7:17 PM, Blaine Deutscher via Cookinginthedark cookinginthedark@acbradio.org wrote: Hello there. I was just wondering if anyone knows how much milk to add when scrambling eggs? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Red beans and rice
I would, but never cook beans and rice in a crockpot. But do cook the beans and the rice separate. for the beans 1/2 cup oil, I like olive oil, but canola will do. 2 carrots chopped 2 celery chopped 1 medium onion Chopped 2 cups of red beans Soaked over night. 6 to 8 cups of liquid of your choice 1 or 2 cloves of garlic minced I use a liner for the crock for easy clean up. Pour in the oil Add the onions, carrots, celery and the beans The liquid and garlic Salt and pepper to taste. If wanting to use a ham bone, cut the oil to 1/4 cup. Cook all day on low. The rice. I just use brown But white is fine For the brown rice. Rinse one cup well under cool water. Add 2 3/4 cup of liquid of your choice Salt to taste, I use 1/2 tsp, but most use 1 tsp Bring liquid to a boil. Add rice. Give it a stir. Bring back to boil and cover with tight lid and turn down to the lowest simmer possible. Don't lift lid for 45 minutes. Rice is done. Fluff with a fork. White rice 2 cups of liquid, bring to a boil and add salt one cup of rice, stir and cover with tight lid and turn heat down to the lowest simmer. Don't lift lid for 20 minutes. Rice is done. Now put bean soup over rice and enjoy. - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Friday, August 08, 2014 12:56 AM Subject: [CnD] Red beans and rice Would anyone please send super easy recipes for red beans and rice in the crockpot? I also have a question about festivals in the crockpot. But I'm cooking stuff like celery or potatoes can I put them in at the beginning or do I need to put them in more towards the end. I meant vegetables. Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] scrambling eggs.
Best to use water. A half shell for 2 to 3 eggs. - Original Message - From: Blaine Deutscher via Cookinginthedark cookinginthedark@acbradio.org To: Cooking in the Dark cookinginthedark@acbradio.org Sent: Friday, August 08, 2014 7:17 PM Subject: [CnD] scrambling eggs. Hello there. I was just wondering if anyone knows how much milk to add when scrambling eggs? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] zucchini spaghetti
Get out your Julianne peeler and peel away, leaving long strands of zucchini spaghetti. Do not cut into the seeds of the zucchini. Than add some olive oil to a skillet, chopped up some garlic and heat the garlic thru to get the garlic flavor to the oil. Put in the zucchini and cook it just long enough to warm it, about 2 to 3 minutes. Add a little salt and pepper to taste, Even hot crushed red pepper if you like. Don't over cook the zucchini. Place in a bowl and put your favorite sauce over the top and serve. Or if you like, get out some foil and sprinkle some olive oil over the zucchini, add some chopped onions and some thin strips of sweet peppers and fold it up in the foil and place on grill for about five to eight minutes and enjoy. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] baking breaded chicken.
I agree with what you are saying, but I like and try for 175 F. smile - Original Message - From: ajackson212--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Monday, August 04, 2014 5:20 AM Subject: [CnD] baking breaded chicken. Hi all. I think the length of time you bake breaded chicken depends on several things: whether the chicken is on the bone, how thick it is (chicken cutlets would take less time) and how many pieces you are cooking. So, if you have a talking thermometer, check the internal temperature of the meat to determine doneness; breast meat should be about 160 degrees, legs and thighs about 180 degrees. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Whole Weat Flour VS Regular.
You need to adjust. Whole wheat and all purpose are two different flour and are worlds apart. - Original Message - From: Blaine Deutscher via Cookinginthedark cookinginthedark@acbradio.org To: Cooking in the Dark cookinginthedark@acbradio.org Sent: Monday, August 04, 2014 6:49 PM Subject: [CnD] Whole Weat Flour VS Regular. Hello there. I know normally recipes ask for all purpose flour but I got a container of Whole Wheat Flour. I was just wondering if the measurements would be the same or do I need to adjust? Blaine ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Urgent crockpot cooking question
8 hours on low. I usually turn the heat on high for 1 hour and than low. Seeing you are using frozen, no comment. - Original Message - From: Donald via Cookinginthedark cookinginthedark@acbradio.org To: cooking dark cookinginthedark@acbradio.org Sent: Sunday, August 03, 2014 10:36 AM Subject: [CnD] Urgent crockpot cooking question I am cooking ribs in my crock pot today. They are going in frozen...and yes I know the contraversay of frozen verse thawed in crockpots. My question is for 4 pounds of frozen ribs how many hours should they cook on medium temperature in the crockpot? Donald ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Breaded chicken
I bake mine for 30 minute @ 350. Here is a breading I use equal amount of fine Italian bread crumbs to equal amount of parmesan grated cheese. coat the chicken in a little olive oil and coat with above. - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Sunday, August 03, 2014 1:57 PM Subject: [CnD] Breaded chicken How long should I bake raw breaded chicken in the oven? For example, if it's a breast or thighs? Normally, when I just chicken and sauce I bake it at 350 for an hour, but I've never used any kind of breading so I would like to know. Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] zucchini lasagna
zucchini lasagna Today I had a large zucchini out of the garden and decided to make zucchini lasagna First I got out a 24 ounce can of spaghetti sauce and doctored it up to fit my taste 1 finely chopped onion 2 cloves of garlic minced Seeing I have some fresh basil and oregano, I added it to the ground meat Salt and pepper to taste. Fry up the onions and add the garlic about 5 minutes later. Today I used ground chicken that I added 1 tablespoon of olive oil to. Seeing I ground up the chicken thighs a few months ago. The olive oil help to moisten the chicken. Mix in the basil, oregano, salt and pepper to the ground meat. Now add the ground meat to the skillet and brown it with the onions and garlic, breaking it up as you go. Than add the sauce, warm it up and let it cool. In the mean while, seeing I don't care for ricotta cheese. I placed 1 tub of cottage cheese (12 ounces) in a strainer and put a plate over the top of the cheese and weight it down with the cheese container full of water. This helps get rid of some of the liquid in the cottage cheese.. I than took my mandolin and sliced the zucchini about 1/4 inch thick, lengthwise The cottage cheese was drained and placing it in a bowl and added about 3/4 cup of parmesan grated cheese to it and mixed well. Now the sauce was cool and it is time to put every thing together. Today I am using the crockpot. First I put a crockpot liner in the pot. Seeing I am lazy and don't like scrubbing the pot. Just take the liner out, and wipe out the pot. No scrubbing. cover the bottom of the pot with about 2/3 cup of sauce, more or less. Lay in a single layer of zucchini and cut to fit the pot. Add more sauce and spread some of the cheese mixture over the sauce. And than another layer of zucchini , sauce, cheese, and so on. The last layer should just have the sauce over the top. Set the crockpot on low and cook for four hours. But check it to make sure you don't over cook the zucchini. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Meatballs
It is a matter of taste. I prefer that the meatballs be baked or fried before placing them in any sauce. Here is a quick recipe that I believe will fit your need. I like garlic, but it is optional and with mushroom soup I don't think I would use the garlic, but sub the garlic with onions. 1 pounds ground meat of your choice. (I use either chicken or beef). 1/2 cup bread crumbs. ( I use Italian). 2 cloves of garlic minced fine. In your case I would use a 1/4 cup of dried onions Or to taste.. 2 eggs Salt and pepper to taste. Either fry the meatballs, which are about 3/8 inches in diameter for about 12 to 15 minutes or bake them at 375 for about 20 minutes You will get one heck of a bunch of meatball 60 or more - Original Message - From: Blaine Deutscher via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Thursday, July 31, 2014 6:25 PM Subject: [CnD] Meatballs Hi there. I'm looking at cooking some meatballs with mushroom soup. I was just wondering if I could put the raw meatballs in the oven with the mushroom soup or should I brown the meatballs first then put them in the mushroom soup? If you have any recipes please share. I'm thinking of having meatballs with mushroom soup and mashed potatoes tonight. Blaine Sent from my iPhone Blaine Deutscher Ambrose University Business administration Phone: (403) 827-6863 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Salad Spicing Suggestions
This Leaves me out. For without onions and garlic, what is the sense of preparing any food. smile But, if I was force to . I would make a simple dressing of oil and vinegar Which would be half of each. I would add salt and pepper to taste and top it off with a little prepared mustard. Again to taste. - Original Message - From: Nicole Massey via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, July 30, 2014 8:42 AM Subject: [CnD] Salad Spicing Suggestions Back in December/January a friend of mine did a class down in Chile, and while she was there she was accompanied by a load of young vegetarians as fellow students. The cooking staff there didn't know what to fix for them, so they'd do things like open a can of green beans and a can of corn and dice up some tomatoes into it to make a salad. My friend said this was fairly bland. I'd like to do something like that for a fall harvest gathering I'm hosting this Saturday, but it needs spicing. I'm avoiding peppers, because I have folks coming who don't do spicy foods. (not even onions and garlic) So I need suggestions for some spicing for this particular Chilean salad that will add flavor without adding fire. Anyone got any suggestions? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] freezer cherry jam
Also for clearing up home made wine. smile - Original Message - From: olb--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com Sent: Tuesday, July 29, 2014 12:21 PM Subject: Re: [CnD] freezer cherry jam Fruit pectin is a thickening agent used primarily in making jams. Using fruit pectin thus thickens the jam, making it spreadable, rather than runny. CB: The Old Leather Bat - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Colleen hers...@bresnan.net Sent: Monday, July 28, 2014 9:57 PM Subject: Re: [CnD] freezer cherry jam What's fruit pectin? Sent from my iPhone On Jul 28, 2014, at 6:05 PM, Colleen via Cookinginthedark cookinginthedark@acbradio.org wrote: I've made this . Freezer Cherry Jam Ingredients : Table with 3 columns and 4 rows 2 cup chopped cherries, pit and finely chop 4 cup sugar 3/4 cup water 1 box fruit pectin table end Method : List of 8 items . Rinse clean plastic containers and lids with boiling water. . Place fruit into a large bowl. . Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure). . Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally. . Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.) Bring mixture to boil over high heat, stirring constantly. . Continue boiling and stirring for 1 minute. . Stir hot fruit pectin mixture into fruit mixture. Stir constantly for 3 minutes. (A few sugar crystals may remain.) . Fill all containers to within 1/2 of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening, store in refrigerator. list end If you're lucky enough to be Irish, you're lucky enough! begin 666 Colleen.vcf M0D5'24XZ5D-!4D0-E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I3CI#;VQL F965N#0I2158Z,C Q-# W,CE4,# P-3 S6@T*14Y$.E9#05)$#0H` ` end ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] freezing water melon
Any type of pie or cobbler. Home made ice cream. - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Sandy sugar1...@earthlink.net Sent: Monday, July 28, 2014 5:58 PM Subject: Re: [CnD] freezing water melon Didn't know one could freeze cherries. What are some recipes for frozen cherries? Sent from my iPhone On Jul 28, 2014, at 3:55 PM, Sandy via Cookinginthedark cookinginthedark@acbradio.org wrote: That is what I'd like to try to do: use my blender to make something like the yonanas machine does and use a little of this and a little of that! banana and watermelon and strawberries and a few chocolate chips and who knows what else. Oh, sure! have cherries in the freezer, too! Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Colleen via Cookinginthedark Sent: Monday, July 28, 2014 4:21 PM To: cookinginthedark@acbradio.org; Louise Ervin Subject: Re: [CnD] freezing water melon This is what I found on the internet. Yes, watermelon can be frozen, but it will be mushy when thawed. For this reason, it is best used as an ingredient in drinks, sorbets and other prepared dishes. To freeze watermelon: Chop the melon into small cubes (or balls). Remove all seeds. Then, flash freeze on a baking sheet, and transfer to freezer bags for storage. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Any hints for cutting tablespoons of butter off a stick?
Use your index and middle fingers as your measuring guide and slice the width of the two fingers. Close enough. smile - Original Message - From: Alex Hall via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Monday, July 28, 2014 5:53 PM Subject: [CnD] Any hints for cutting tablespoons of butter off a stick? Hi all, I usually have a sighted person cut the proper amount of butter off the sticks we keep, because I always forget to pickup one of those slicers. Today, though, it's just me, but I want to make a cake for when everyone else gets home. It calls for two tablespoons of butter, and all I have are the usual 8-tablespoon sticks. Does anyone have any hints on how I might cut the proper amount, given that I can't, of course, see the markings on the butter's wrapper? This cake is somewhat forgiving, but I'm notoriously bad at estimating butter and I'd rather not take a chance on messing up the rest of the cake if I don't have to. Thanks. -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Tonight's meal
Tonight was salad night and I didn't just want a salad with just lettuce. So this is what I did. First boiled a few egg to hard boiled. Let the cool in the refrigerator Now it was time to make the salad. First I peeled a carrot and cut it up into very small cubes. Than did the same with a stick of celery. Next I de-corded a apple and sliced it up into thin wedges. Got out the rest of the pineapple I cut up a few days ago. Some goat cheese Than the leaf lettuce. I than got out two large bowls, and started my creation. First I place some ripped up lettuce in the center of the bowl. Sprinkle some carrot and celery pieces around the lettuce. Put some apple slices round it and sprinkled some of the goat cheese over the apples. Laid some pineapple over ever thing, than sliced up some of the two eggs. added some more lettuce around everything than and repeated with the carrots, celery, apples, pineapple, goat cheese, and more slicing of the eggs. Continue repeating this a few more thymes, until every thing was used. Than crushed up a few walnuts over the two salads and we had a great none meat meal. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] ever had a cheese crisp?
Gee! I understood every word she said. The alien - Original Message - From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Teresa Mullen teresamulle...@gmail.com Sent: Friday, July 25, 2014 9:20 PM Subject: Re: [CnD] ever had a cheese crisp? Without punctuation, your message totally confused me. Also, if you don't lay the tortilla flat on the griddle, where do you lay it? What I do is to lay the tortilla flat on the pan, sheet, or whatever I'm using, put the cheese on top, and bake it until the tortilla is crisp, about 15 minutes at 300 degrees. I do not flip it, because then the cheese would be on the bottom and would melt all over the cookie sheet or pan. A cheese crisp is supposed to be flat, never folded. One that is folded, that contains cheese and other fillings such as thinly sliced ham, for example, is a quesadilla. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Teresa Mullen via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Brittany Simpson autumnrain...@att.net Sent: Friday, July 25, 2014 6:28 AM Subject: Re: [CnD] ever had a cheese crisp? Hello everyone when I make cheese crisps I do not use butter I use a cast iron griddle and lay the tortilla flat not on the griddle but I put cheese on one side of the tortilla folded over the place it on the griddle when when it's done one side you flip it over and is going to get on the other site you can tell by the by touching the Cherty at once when it's like hard to the touch it is ready that's what makes it crispy I never heard using butter if anyone has a foreman George Foreman that is you could make cheese crisps in there as well without using any kind of butter or oil try that Teresa MullenSent from my iPhone On Jul 25, 2014, at 2:15 AM, Brittany Simpson via Cookinginthedark cookinginthedark@acbradio.org wrote: What do you do with the butter in this recipe? There is a teaspoon of butter in the ingredients list but there is no mention of butter in the recipe instructions. Do you use the butter to grease the cookie sheet or pizza pan or does it have another purpose? Thanks so much, I'd really like to try this. Brittany - Original Message - From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org To: cooking in the dark list Cookinginthedark@acbradio.org Sent: Tuesday, July 22, 2014 2:09 PM Subject: [CnD] ever had a cheese crisp? This is what I'm in the mood for, and I've got the stuff, so why not. And they're so easy, even a blind person can do it! (Ain't I rotten?) cheese crisp ingredients: 1 very large, very thin flour tortilla. 1 teaspoon of butter. 1/4 cup of shredded extra sharp cheddar cheese. 1/4 cup of shredded pepper jack cheese. Note: You can use any cheese that melts easily. Method: Preheat oven to 325 degrees. Lay the tortilla on a greased cookie sheet, pizza pan, or something similar. Bake for 10 minutes. Remove from oven and turn the temperature up to 500 degrees. Blend the cheeses and spread the mixture onto the tortilla, leaving half an inch around the edges. Bake for 5 minutes or so, until the cheese has melted. Cut into wedges and enjoy. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] zucchini
Chopped up a onion 1 sweet pepper a little fresh garlic And fry up 1 pound ground meat ( Turkey, chicken or even beef if you must) Now chop up the zucchini you just got out of the garden and add it to the skillet. Seeing the tomatoes are not ripe yet, get out a can of stewed or whole tomatoes, drain off some of the juice and add it to the mix. Place a lid on the skillet, turn the heat down and come back in twenty minutes or a little longer if you like the veggies to be soft and have a great meal. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Minature meatballs
Tonight I added them to Mung bean soup. Also good in wedding soup and others 1 pound of ground lean meat 1/2 c of Italian bread crumbs 1 or two eggs. Depends on the driest of the mixture 3 large cloves of fresh garlic (finely minced) 1/2 teaspoon of salt 1/8 teaspoon of black pepper blend everything well. Make meatballs about 3/8 of a inch, round. In a none stick skillet coat the bottom with olive oil. Fry up the meatballs, turn every now and than to fry all sides. About 8 to 10 minutes RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Jalapéo cream cheese
If you want it easy. Get a can of jalapeño and drain off the juice Peel a small onion and run them thru a blender Soften up the cream cheese and mix in the above. You could add a clove or two of garlic. And even a tomato. - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, July 23, 2014 12:22 AM Subject: [CnD] Jalapéo cream cheese Anyone have easy recipes for jalapeño cream cheese? Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Jalapéo cream cheese
I should have also said if a person really wants to do some thing quick, A can of chilies with tomatoes might be the way to go. Just a little onion and garlic minced to the mix and blend it in the soften cream cheese. Yes, Charles, I know that ain't Jalapeño. LOL - Original Message - From: RJ via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com Sent: Wednesday, July 23, 2014 12:45 AM Subject: Re: [CnD] Jalapéo cream cheese If you want it easy. Get a can of jalapeño and drain off the juice Peel a small onion and run them thru a blender Soften up the cream cheese and mix in the above. You could add a clove or two of garlic. And even a tomato. - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, July 23, 2014 12:22 AM Subject: [CnD] Jalapéo cream cheese Anyone have easy recipes for jalapeño cream cheese? Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Green beans
1 onion cut into thin onion rings. As much fresh garlic clove as you like. I use 2 to 3 cloves Break up the onion rings and fry in a little olive oil for 5 to 6 minutes. Slice up the garlic into thin slivers and add to the onions. Cook another minutes. Add the pound of clean green beans. Get out a 14 1/2 ounce can of whole or stewed tomatoes and Pour in the juice over the green beans. Cut up the tomatoes to fit your taste. I just cut mine in half. Now add your seasoning. A little oregano, basil, hot red crushed pepper, and salt and black pepper. Get it a stir, and place a tight lid on skillet and turn the heat to low. check in 15 minutes to see if they are done the way you like them. I usually do mine for about 20 minutes. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] internal temps for chicken
175 f - Original Message - From: Blaine Deutscher via Cookinginthedark cookinginthedark@acbradio.org To: Cooking in the Dark cookinginthedark@acbradio.org Sent: Monday, July 21, 2014 2:28 AM Subject: [CnD] internal temps for chicken Hello there. What internal temp would you cook the chicken too? I got a talking meat thermometer and was wondering what temp I'd like to have the chicken at to know when it's done? Blaine ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Salsa
You just don't know what you are missing. Just ask any beaver. - Original Message - From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Teresa Mullen teresamulle...@gmail.com Sent: Sunday, July 20, 2014 10:48 AM Subject: Re: [CnD] Salsa I would never eat woodchips. They are designed for use in a smoker. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Teresa Mullen via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, July 19, 2014 10:59 PM Subject: [CnD] Salsa Hello everyone here is my recipe for salsa one can 28 ounce whole stewed tomatoes One or two whole fresh jalapenos chopped finely with seeds 1 to 3 cloves garlic minced, one bunch green onions chopped, 1/4 cup cilantro chopped, pinch of cumin, salt and pepper to taste Directions; I have done this, but you can use food processor processor to do this but you want to leave a little bit of Chuck's I use my hands when I smashed the stewed tomatoes you do not have to add any water after smashing stewed tomatoes combined the rest of the ingredients and enjoy woodchips Teresa MullenSent from my iPhone I forgot to mention put all ingredients in a bowl after smashing the stew tomatoes sorry this is my first time leaving a recipe! LOL enjoy with chips or vegetables also on eggs and other dishes like grilling meats chicken mashed potatoes etc. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Barbecue chicken
I bake mine for about 30 minutes @ 350 f. And if I were using BeBe sauce I would brush it on the chicken about every 5 to 8 minutes. - Original Message - From: Debbie Deatherage via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Sunday, July 20, 2014 4:28 PM Subject: [CnD] Barbecue chicken Hello, My husband Bill tried to send a message to the list and for some reason they are not getting to the list. We are going to fix bbq chicken tonight. Does anyone have any recipes? We are going to use some homemade Jack Daniels Sauce he made in the pressure cooker the other day. Also, how long do you usually cook chicken in the oven. Thank you. Debbie Deatherage Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Barbecue chicken
Did you have to use a fire Extinguisher ? - Original Message - From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Debbie Deatherage debbied...@gmail.com Sent: Sunday, July 20, 2014 4:57 PM Subject: Re: [CnD] Barbecue chicken The other night, I put 9 large chicken thighs into a 9 by 13 inch pan and preheated the oven to 400 degrees, left it in there for an hour and a half, then poured enough barbecue sauce over them to cover them, and stuck it back into the oven for another half hour. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Debbie Deatherage via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Sunday, July 20, 2014 3:28 PM Subject: [CnD] Barbecue chicken Hello, My husband Bill tried to send a message to the list and for some reason they are not getting to the list. We are going to fix bbq chicken tonight. Does anyone have any recipes? We are going to use some homemade Jack Daniels Sauce he made in the pressure cooker the other day. Also, how long do you usually cook chicken in the oven. Thank you. Debbie Deatherage Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Turkey burgers
350 F and the average is 35 minutes. A inside temperature is 165 to 175 degrees with a meat thermometer - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, July 19, 2014 5:21 PM Subject: [CnD] Turkey burgers For how long and at what temp can I bake turkey patties? Do I have to flip them? These are homemade patties. Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] grill skinless chicken leg and corn on the cob
Tonight is grilled skinless chicken leg and corn on the cob. For the legs. couple tablespoons of olive oil pinch of oregano, salt pepper 2 clove of garlic minced 1/4 teaspoon cayenne pepper. Mix the above well and coat legs Put in cast iron skillet and place on grill and close lid. Turn in 15 minutes and cook about another 15 minutes or until legs are done. For the corn. peel back husk and remove silk from ears. Do not remove husk. Put husk back over ears and soak for 15 to 30 minutes. Drain excess water for ears and place on grill for about 10 minutes and turn over ear and let grill for another 10 minutes with grill lid closed. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Nothing lie
Nothing better than a big bowl of Cuban black bean soup and fresh baked cornbread right off the grill. Now I don't like sweet cornbread, so I never buy the ready mixed stuff. Instead 1 cup of corn meal 1 cup of all purpose flour 1 tbls baking powder 1 tsp baking soda 1 tbls sugar (optional) 3 tbls powdered butter milk 1 egg 1/4 cup of canola oil ( I use less) 1 cup of water, you can use milk if you must. Blend in the dry ingredient, add the egg and oil, (I mix the two together before adding to the Flour). Now add 1 cup of cold water and use a Wisk to blend everything well. Pour into a greased 8 inch cast iron skillet. Bake @ 375 for 25 minutes or until done. P. S. If one has a sweet tooth in the family, pour a little honey over bread right after taking it out of the grill or oven. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] The pressure cooker or the crock pot
Bill, Know you didn't ask for a recipe, but here is one I came a cross and enjoy and hasn't failed me yet. As for the stuffing I would bake it outside of the bird. RJ Crockpot Turkey or chickn breast list of 12 items 3 tablespoons butter 1 medium onion, coarsely chopped 1 large carrot, peeled and coarsely chopped 1 stalk celery, coarsely chopped 4 cloves garlic, finely minced 1/3 cup all-purpose flour 2 1/2 cups no-salt added or low-sodium chicken broth 1/2 cup water 2 sprigs fresh thyme or 1/2 tablespoon dried 2 bay leaves 6-8 pound bone-in skin-on turkey breast Salt and pepper list end DIRECTIONS list of 7 items 1. In a large, nonstick skillet melt the butter over medium heat. Add the onion, carrot, celery and garlic and cook for 8-10 minutes, until the onion is translucent and the vegetables are lightly browned. 2. Stir in the flour and cook for 2-3 minutes until the flour coating the veggies turns golden. Whisk in 1 cup of the broth, working to smooth out any lumps as it cooks and thickens. Stir in the remaining broth and water. Add the thyme and bay leaves. 3. Pour the mixture into the slow cooker. Season the turkey breast all over with salt and pepper (see the note above about how much salt to use). Place the turkey in the slow cooker (breast side down). Cover and cook on low for 5-7 hours until the internal temperature of the turkey breast reaches 165 degrees. 4. Carefully transfer the turkey breast to a cutting board (or 9X13-inch pan to catch any juices), tent with foil and let rest while preparing the gravy. 5. Strain the liquid in the slow cooker into a saucepan. Let it settle for 5 minutes or so and then skim the fat from the surface. Bring the gravy to a simmer and cook for 15 minutes, stirring often, until it is slightly thickened. It won't be as thick as traditional gravy but will be silky and slightly thick. If you'd like it thicker, simply whisk together a slurry of cornstarch and cold water (a tablespoon or so of cornstarch in a couple tablespoons of water) and stir the slurry into the gravy, simmering for 2-3 minutes. 6. Season the gravy with any additional salt and pepper, if needed. 7. Carve the turkey and serve with the warm gravy. list end - Original Message - From: Bill Deatherage via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, July 12, 2014 8:31 PM Subject: [CnD] The pressure cooker or the crock pot Hello, I am planning on cooking a very small turkey breast tomorrow evening. I am not sure if I want to use the pressure cooker or the crock pot. also, I plan on having stuffing with the turkey. When I learned to cook turkey and stuffing or as we called it when I was growing up, dressing My mother allways put the stuffing in the bird either chicken or turkey. I was wondering if you could put the stuffing in the turkey breast and cook it in the pressure cooker? This will be my first attempt to do this. I have cooked a turkey breast in the crock pot but I didn't put the stuffing in the turkey. I know some people cook the stuffing by itself. I have the recipe for stuffing but I am not sure how long to cook it. I know there are several questions in this message. I thank you for taking time to read this. I hope my ramblings make since. again, Thanks for all the help I have had from everyone on the list. tonight I cooked southern green beans in the pressure cooker. they turned out well. I have found several books that have been quite helpful. Bill Deatherage Sent from my iPad ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] baked Chicken burgers
Today we had baked chicken burgers out of the thighs we ground up a month or so back. 1 pound of ground chicken 1/4 of a large red pepper (chopped) a piece of a sweet onion ( 2 Tbl of olive oil Seasoning salt, black pepper, fresh oregano, and basil, can use dried if you don't have fresh Chop up the oregano, and basil and add the 2 tablespoons of olive oil in a bowl Add a little oil to a skillet and fry up the onions and peppers Add a little salt and pepper and a minced clove of garlic a couple minutes before the o/p are done. About 5 to 6 minutes. Let cool as you mix the ground chicken with the olive oil, basil, and oregano. Now mix in the O/p and ground some fresh black pepper into the mix and a dash or two of Worchester sauce, which is optional. Mix well and refrigerate until you are ready for it. Than form into 4 patties about 1 inch thick and place on a metal rack. Sprinkle some coarse salt lightly around a oven proof skillet and lay rack with burgers in skillet leaving a air space between skillet and burgers. I used a cast iron pizza pan, but any oven proof skillet will do. Pre heat oven to 400 F and bake for 20 minutes or internal temp of burgers reaches 160 to 175 degrees. If using beef, 130 F will do the trick. You ask why sprinkle the salt on the skillet? It help catch the grease from the burgers and help keep the splatter down. I usually use the out side grill, but do use the oven now and than. P. S. If you like cheese on your burgers, lay it on the burgers a minutes before taking burgers out of oven or grill. I like to put a layer of blue cheese on mine. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Sweet potato french fries
It is mandolin time. Peel the sweet potato and set the mandolin to its widens cut and cut the potato across the grain, not lengthwise. Now take a knife and cut the potato circles into fries. Add a little oil in skillet large enough so potatoes are in one layer. It takes about 15 minutes for the potato to be done. Now and than take a spatula and turn the fries. easy and quick and no need to bring out the deep fryer. RJ RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] I Know How to Use the Mandoline Now
I slice my pepperoni with it. It takes a little practice, but does a great job. - Original Message - From: Shirley Baker via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Sandy' sugar1...@earthlink.net; 'rebecca manners' rebeccamann...@hotmail.com Sent: Saturday, July 12, 2014 10:46 AM Subject: Re: [CnD] I Know How to Use the Mandoline Now I'm not the one who asked this question if it could be used for meats. I know better than that. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy via Cookinginthedark Sent: Saturday, July 12, 2014 4:56 AM To: cookinginthedark@acbradio.org; 'rebecca manners' Subject: Re: [CnD] I Know How to Use the Mandoline Now No. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of rebecca manners via Cookinginthedark Sent: Friday, July 11, 2014 11:18 AM To: cookinginthedark@acbradio.org; Shirley Baker Subject: Re: [CnD] I Know How to Use the Mandoline Now Can the mandoline be used to slice meat as well? Thanks, Becky -Original Message- From: Shirley Baker via Cookinginthedark Sent: Thursday, July 10, 2014 3:09 PM To: Cookinginthedark@acbradio.org Subject: [CnD] I Know How to Use the Mandoline Now I know how to use this Mandoline now. You want to use vegetables like onions, potatoes, carrots, cucumbers and zucchini. There are 3 positions that you can slice. The lock position is all the way up to the top away from the handle. You can tell what position you are in because it will click for each one. Position 3 is all the way down toward the handle of this device. It will be the thickest slice. I think that's probably where I would do most of my slicing. Cut the ends off of the vegetable to be sliced. You want a bowl that has a rim around it. Put the Mandoline on top of the bowl. You select your position to slice and then put your vegetable on top of the platform. Take the finger guard and put it on the vegetable closest to you. Put your fingers of one hand on each side of the finger guard. Do not touch the platform when it is in the unlocked position with your fingers. I held the handle in my left hand and used the finger guard in my right hand. Then once your finger guard is placed in the vegetable, you slide up toward the opposite end and it will slice, and you repeat this until all the vegetable is sliced. You cannot do meats on this and I wouldn't anyway. Then when you finish slicing your vegetable, you put the mandoline in the lock position which is to slide the bar all the way toward the opposite end of the handle and then I washed both the guard and mandoline in soapy water, dried it and put it away. If you use it like you are supposed to, you will not cut yourself, and I think it is really a neat device and I will use it a lot and I'm glad I bought it. Shirley ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Using the Mandolin
I have - Original Message - From: Shirley Baker via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Abby Vincent' aevinc...@ca.rr.com; 'Sandy' sugar1...@earthlink.net Sent: Saturday, July 12, 2014 6:04 PM Subject: Re: [CnD] Question About Using the Mandolin It doesn't say you can do celery. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Abby Vincent via Cookinginthedark Sent: Saturday, July 12, 2014 4:45 PM To: cookinginthedark@acbradio.org; 'Sandy' Subject: Re: [CnD] Question About Using the Mandolin I've gotten a few gashes using a knife. Does the mandolin allow you to slide, say, a stick of celery once over the blade for each slice you want? Abby -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy via Cookinginthedark Sent: Saturday, July 12, 2014 4:13 AM To: cookinginthedark@acbradio.org; 'Nicole Massey' Subject: Re: [CnD] Question About Using the Mandoline Sounds really scary! do not think I'll buy one! Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Tuesday, July 08, 2014 11:25 PM To: cookinginthedark@acbradio.org; 'RJ' Subject: Re: [CnD] Question About Using the Mandoline My experience has been that they like blood sacrifices, and it doesn't matter if you're blind or sighted, just about everyone manages to cut themselves when they use one. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Tuesday, July 08, 2014 11:23 PM To: cookinginthedark@acbradio.org; Sharon Subject: Re: [CnD] Question About Using the Mandoline The only safe way is to get a butcher's glove, if you are not sure of the guide that comes with some models. - Original Message - From: Sharon via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Charles Rivard' wee1s...@fidnet.com Sent: Tuesday, July 08, 2014 10:57 PM Subject: Re: [CnD] Question About Using the Mandoline And safety considerations would be helpful. The one and only time I tried to use one I cut myself quite badly and have been timid about trying again. Sharon -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Tuesday, July 08, 2014 5:33 PM To: cookinginthedark@acbradio.org; Shirley Baker Subject: Re: [CnD] Question About Using the Mandoline Along the same lines, can someone describe what they are and how they are used to do what on what types of food? I know that's a lot to cover in one question, but thanks in advance. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Shirley Baker via Cookinginthedark cookinginthedark@acbradio.org To: Cookinginthedark@acbradio.org Sent: Tuesday, July 08, 2014 4:25 PM Subject: [CnD] Question About Using the Mandoline Can anyone on this list tell me how to use the Mandoline from the Blind Mice Megamall? I need to know how to do that since I just got one and can't read the instructions please. Shirley ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com
Re: [CnD] I Know How to Use the Mandoline Now
It really isn't for that purpose. - Original Message - From: rebecca manners via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Shirley Baker shirleyba...@comcast.net Sent: Friday, July 11, 2014 12:17 PM Subject: Re: [CnD] I Know How to Use the Mandoline Now Can the mandoline be used to slice meat as well? Thanks, Becky -Original Message- From: Shirley Baker via Cookinginthedark Sent: Thursday, July 10, 2014 3:09 PM To: Cookinginthedark@acbradio.org Subject: [CnD] I Know How to Use the Mandoline Now I know how to use this Mandoline now. You want to use vegetables like onions, potatoes, carrots, cucumbers and zucchini. There are 3 positions that you can slice. The lock position is all the way up to the top away from the handle. You can tell what position you are in because it will click for each one. Position 3 is all the way down toward the handle of this device. It will be the thickest slice. I think that's probably where I would do most of my slicing. Cut the ends off of the vegetable to be sliced. You want a bowl that has a rim around it. Put the Mandoline on top of the bowl. You select your position to slice and then put your vegetable on top of the platform. Take the finger guard and put it on the vegetable closest to you. Put your fingers of one hand on each side of the finger guard. Do not touch the platform when it is in the unlocked position with your fingers. I held the handle in my left hand and used the finger guard in my right hand. Then once your finger guard is placed in the vegetable, you slide up toward the opposite end and it will slice, and you repeat this until all the vegetable is sliced. You cannot do meats on this and I wouldn't anyway. Then when you finish slicing your vegetable, you put the mandoline in the lock position which is to slide the bar all the way toward the opposite end of the handle and then I washed both the guard and mandoline in soapy water, dried it and put it away. If you use it like you are supposed to, you will not cut yourself, and I think it is really a neat device and I will use it a lot and I'm glad I bought it. Shirley ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Breakfast
This morning I was up bright and early and decided to treat myself to one of my favorite breakfast. Sliced up a apple as thin as I could Added a little cinnamon, chopped up a few walnuts, put in some chia seeds and a little over a cup of water. Let it simmer on the stove for about 20 to 30 minutes covered while doing a few things a round the house. Finely got back in the kitchen and got out some old fashion rolled oats, and added some to the pot until I got the right consistency I was looking for. Maybe 3/4 cup of the oats. Never do measure if I can get out of it. Stirred the oats into the mixture until the oats were just the way I like them. A little under cooked. Place my porage in a bowl, added some Greek yogurt, mixed it altogether and had one delicious breakfast. Now just sitting back, relaxing with a cup of green tea. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] I Know How to Use the Mandoline Now
Way to go Shirley. I use mine often and fine it great for even making soups and other thing . - Original Message - From: Shirley Baker via Cookinginthedark cookinginthedark@acbradio.org To: Cookinginthedark@acbradio.org Sent: Thursday, July 10, 2014 3:09 PM Subject: [CnD] I Know How to Use the Mandoline Now I know how to use this Mandoline now. You want to use vegetables like onions, potatoes, carrots, cucumbers and zucchini. There are 3 positions that you can slice. The lock position is all the way up to the top away from the handle. You can tell what position you are in because it will click for each one. Position 3 is all the way down toward the handle of this device. It will be the thickest slice. I think that's probably where I would do most of my slicing. Cut the ends off of the vegetable to be sliced. You want a bowl that has a rim around it. Put the Mandoline on top of the bowl. You select your position to slice and then put your vegetable on top of the platform. Take the finger guard and put it on the vegetable closest to you. Put your fingers of one hand on each side of the finger guard. Do not touch the platform when it is in the unlocked position with your fingers. I held the handle in my left hand and used the finger guard in my right hand. Then once your finger guard is placed in the vegetable, you slide up toward the opposite end and it will slice, and you repeat this until all the vegetable is sliced. You cannot do meats on this and I wouldn't anyway. Then when you finish slicing your vegetable, you put the mandoline in the lock position which is to slide the bar all the way toward the opposite end of the handle and then I washed both the guard and mandoline in soapy water, dried it and put it away. If you use it like you are supposed to, you will not cut yourself, and I think it is really a neat device and I will use it a lot and I'm glad I bought it. Shirley ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
