[CnD] Crockpot recipes

[Rebeca V via Cookinginthedark]

Hello friends, I survived thought a crockpot for a while and I was hoping
to get one for Christmas. Well I did So I’m happy because I can continue to
multitask as usual.
When I was a single mom, I was content with recipes like corn chowder and
other vegetarian stuff. But my other half is a meat and potatoes kind of
guy. So do any of you have any types of recipes that you would like to
share?
I’m thinking something along the line of recipes with affordable cuts of
meat or maybe even chicken legs and thighs.

Have a wonderful weekend
Sincerely, Rebeca and family
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[CnD] Merry Christmas

[Rebeca V via Cookinginthedark]

Hi sweet friend, just want to say hello and wish you all a wonderful
holiday season. Although things are a bit crazy right now for everyone, at
least we can connect virtually and exchange recipes and cooking tips.
Happy Cooking,
Sincerely, Rebeca and family
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Re: [CnD] Biscuits from scratch

[Rebeca V via Cookinginthedark]

On Sun, Sep 6, 2020 at 10:06 PM Dani Pagador via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Hi, Rebeca.
>
> I got the recipe I use off a YouTube channel. It makes 16 biscuits (I
>
> use a 2-inch biscuit cutter.) We usually split the biscuits so that
>
> there are 6 left out to snack on and 10 get vacuum sealed in pairs to
>
> take out for reheating when one of us wants a snack. The YouTube guy
>
> didn't freeze his butter, but I do because it is hot in Hawaii, and
>
> the butter melts when I get it straight from the fridge because I use
>
> my fingers to do the pastry blending. The freezing buys me some time.
>
>
>
> 4 cups all-purpose flour
>
> 1 Tbsp baking powder*
>
> 1 tsp. baking soda
>
> 1 tsp salt
>
> 1 Tbsp. sugar
>
> 1 cup (2 sticks) butter, cubed and frozen for 30 mins
>
> 1-1/2 cups buttermilk
>
> Note: Buttermilk substitute = 2/3 cup plain yogurt plus 1/3 cup milk
>
> for 1 cup buttermilk
>
> 1 cup yogurt plus 1/2 cup milk equals 1-1/2 cup buttermilk
>
>
>
> *Baking powder substitute in this recipe equals:
>
> 1 tsp. baking soda
>
> 3/8 teaspoon salt
>
> 1-1/2 tsp. cream of tartar
>
> Cannot make baking powder substitute ahead of time and keep for later use.
>
>
>
>
>
> Combine flour, salt, sugar, baking soda, and baking powder. Cube
>
> butter in to 1/2-inch pieces. Cut butter in to flour
>
> mixture--pea-sized pieces. Pour in milk, fold in till just moistened;
>
> add a little bit of milk if necessary to moisten. Lightly flour work
>
> surface; pat dough out to 1/2-inch thickness; cut in to biscuits
>
> between 2 and 3 inches. Put on baking sheet lined with parchment
>
> paper; place with sides touching. Brush with buttermilk or melted
>
> butter. Slide in to preheated 425dg oven, bake for 15 mins.
>
>
>
> HTH,
>
> Dani
>
>
>
>
>
> On 9/6/20, Rebeca V via Cookinginthedark 
> wrote:
>
> > On Sun, Sep 6, 2020 at 12:11 PM Penny Reeder via Cookinginthedark <
>
> > cookinginthedark@acbradio.org> wrote:
>
> >
>
> >> Hi Rebecca, These are the biscuits I make most often:
>
> >>
>
> >> Combine in food processor or large mixing bowl: 2 cups flour, 2 tsp.
>
> >>
>
> >> baking powder, 1/2 tsp. Kosher or sea salt. Cut in with pastry
>
> >>
>
> >> blender, 2 knives or food processor 1 stick very cold butter. When
>
> >>
>
> >> mixture looks like fat crumbs, add 2/3 cup cold milk. Combine briefly
>
> >>
>
> >> with food processor or fork. Pat out to a thickness of 3/4-1 inch, cut
>
> >>
>
> >> out biscuits. Place on parchment-lined baking sheet. Refrigerate until
>
> >>
>
> >> ready to bake (no longer than an hour or so), or bake immediately in
>
> >>
>
> >> hot oven (450-degrees) for 15 minutes.
>
> >>
>
> >>
>
> >>
>
> >> When I have more time and the buttermilk available, I make this recipe
>
> >>
>
> >> from Martha Stewart. The biscuits are fabulous!
>
> >>
>
> >> Buttermilk Biscuits
>
> >>
>
> >> (A Martha Stewart Recipe)
>
> >>
>
> >> 2 cups flour
>
> >>
>
> >> 2 tsp. Baking powder
>
> >>
>
> >> 1 tsp. Salt
>
> >>
>
> >> 1/4 tsp.Baking soda
>
> >>
>
> >> 1/2 cup (1 stick) cold butter
>
> >>
>
> >> 1/2 cup buttermilk
>
> >>
>
> >> 1/2 cup heavy cream
>
> >>
>
> >>
>
> >>
>
> >> Preheat oven to 375 degrees.
>
> >>
>
> >>
>
> >>
>
> >> Combine dry ingredients.  Cut in butter.  Combine buttermilk and cream,
>
> >>
>
> >> and stir in with fork.
>
> >>
>
> >>
>
> >>
>
> >> Pat dough out to 1-inch thick rectangle.  Cut out biscuits.
>
> >>
>
> >>
>
> >>
>
> >> Place 1 inch apart on ungreased baking sheet.
>
> >>
>
> >>
>
> >>
>
> >> Brush with more buttermilk.
>
> >>
>
> >>
>
> >>
>
> >> Bake for 22-24 minutes, until lightly browned.
>
> >>
>
> >>
>
> >>
>
> >> Serve immediately.
>
> >>
>
> >>
>
> >>
>
> >>
>
> >>
>
> >> If you want to use biscuits for shortcake, add from 1-3 TBSP. sugar to
>
> 

Re: [CnD] Biscuits from scratch

[Rebeca V via Cookinginthedark]

On Sun, Sep 6, 2020 at 12:11 PM Penny Reeder via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Hi Rebecca, These are the biscuits I make most often:
>
> Combine in food processor or large mixing bowl: 2 cups flour, 2 tsp.
>
> baking powder, 1/2 tsp. Kosher or sea salt. Cut in with pastry
>
> blender, 2 knives or food processor 1 stick very cold butter. When
>
> mixture looks like fat crumbs, add 2/3 cup cold milk. Combine briefly
>
> with food processor or fork. Pat out to a thickness of 3/4-1 inch, cut
>
> out biscuits. Place on parchment-lined baking sheet. Refrigerate until
>
> ready to bake (no longer than an hour or so), or bake immediately in
>
> hot oven (450-degrees) for 15 minutes.
>
>
>
> When I have more time and the buttermilk available, I make this recipe
>
> from Martha Stewart. The biscuits are fabulous!
>
> Buttermilk Biscuits
>
> (A Martha Stewart Recipe)
>
> 2 cups flour
>
> 2 tsp. Baking powder
>
> 1 tsp. Salt
>
> 1/4 tsp.Baking soda
>
> 1/2 cup (1 stick) cold butter
>
> 1/2 cup buttermilk
>
> 1/2 cup heavy cream
>
>
>
> Preheat oven to 375 degrees.
>
>
>
> Combine dry ingredients.  Cut in butter.  Combine buttermilk and cream,
>
> and stir in with fork.
>
>
>
> Pat dough out to 1-inch thick rectangle.  Cut out biscuits.
>
>
>
> Place 1 inch apart on ungreased baking sheet.
>
>
>
> Brush with more buttermilk.
>
>
>
> Bake for 22-24 minutes, until lightly browned.
>
>
>
> Serve immediately.
>
>
>
>
>
> If you want to use biscuits for shortcake, add from 1-3 TBSP. sugar to
>
> the dry ingredients.
>
>
>
> Both of these recipes make delicious biscuits! Enjoy!
>
> Penny
>
>
>
>
>
> On 9/6/20, Rebeca V via Cookinginthedark 
> wrote:
>
> > Hi sweet friends, I know it’s been a while. but I was wondering if any of
>
> > you guys had a few recipes for biscuits from scratch that you would like
> to
>
> > share. I found one on one of the recipe up that I have on my smart phone
>
> > but I wasn’t too crazy about it.
>
> > For some reason, I felt like the door was missing something. Hope you all
>
> > have a lovely weekend.
>
> > Sincerely, Rebeca and family
>
> > ___
>
> > Cookinginthedark mailing list
>
> > Cookinginthedark@acbradio.org
>
> > http://acbradio.org/mailman/listinfo/cookinginthedark
>
> >
>
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>
> Hi there, thank you so much. The recipe that I tried had pretty much the
same ingredients but I believe the mistake when I made was that I used skim
milk and maybe I didn’t add enough salt.
Maybe they taste better with butter milk or whole milk.
I will try your recipe and I’m sure my kiddos will enjoy it along with my
other half.
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[CnD] Biscuits from scratch

[Rebeca V via Cookinginthedark]

Hi sweet friends, I know it’s been a while. but I was wondering if any of
you guys had a few recipes for biscuits from scratch that you would like to
share. I found one on one of the recipe up that I have on my smart phone
but I wasn’t too crazy about it.
For some reason, I felt like the door was missing something. Hope you all
have a lovely weekend.
Sincerely, Rebeca and family
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Re: [CnD] Breakfast Crescent Dogs Recipe - Pillsbury.com

[Rebeca V via Cookinginthedark]

mcar...@mytusd.org

-- Forwarded message -
From: Marilyn Pennington via Cookinginthedark 
Date: Tue, Apr 24, 2018 at 6:01 PM
Subject: [CnD] Breakfast Crescent Dogs Recipe - Pillsbury.com
To: 
CC: Marilyn Pennington 


Breakfast Crescent Dogs Recipe - Pillsbury.com



*   Prep 10 min
*   Total25 min
*   Ingredients3
*   Servings, eight.

· Enjoy these crescent dogs made using sausage links and Pillsbury®
dinner rolls - a delicious breakfast ready in 25 minutes…

Ingredients

8 fully cooked sausage links

1 can,  (8 oz) Pillsbury™ refrigerated crescent dinner rolls Save $

3/4cup maple-flavored syrup Save $

Steps

Hide Images

·  1.Heat oven to 375°F. Separate dough into triangles. Wrap dough triangle
around each sausage link. Place on ungreased cookie sheet, seam side down.

·  2. Bake 12 to 15 minutes or until golden brown. Serve with syrup.


>
Jump to Video

Expert Tips

*   If using Pillsbury® Big & Flaky refrigerated crescent dinner rolls,
use large sausage links and bake at 350°F. for 16 to 20 minutes.
*   Fully cooked breakfast sausage links make this recipe quick and easy
for a weekday breakfast. If using uncooked sausage links, precook them
following package directions before wrapping with dough and baking.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories

270

Calories from Fat

120

% Daily Value

Total Fat

13g

21%

Saturated Fat

4 1/2g

23%

Trans Fat

1 1/2g



Cholesterol

15mg

5%

Sodium

380mg

16%

Potassium

0mg

0%

Total Carbohydrate

32g

11%

Dietary Fiber

0g

0%

Sugars

17g



Protein

5g



% Daily Value*:

Vitamin A

0%

0%

Vitamin C

0%

0%

Calcium

0%

0%

Iron

2%

2%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk;
0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2
Fat;

Carbohydrate Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.





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[CnD] Chicken Marsala hi everyone, I had a quick question. I was wondering if anyone has a recipe for chicken marsala that is quick and easy. I know there is one out there. I believe Henry had posted

[Rebeca V via Cookinginthedark]

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Re: [CnD] Nyyki’s Traditional Texas Chili (Was: Chili with no beans)

[Rebeca V via Cookinginthedark]

On Saturday, September 10, 2016, Nicole Massey via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Chili with beans isn't chili, it's chili stew, though many folks north of
> the Red River don't know the difference between the two. Traditional chili,
> as a menu item instead of a sauce, is range food that accomplished two
> things -- it used side cuts of beef from a cow or steer that didn't make
> the long drive up the trails to Kansas City, and it also saved money and
> rations as beans, a cowhand's least favorite meal, can be saved
> indefinitely in the chuck wagon. Hot dog sauce is a variant of the sauce
> variety, which is best known as chili con carne to differentiate it from
> the main dish version, and it tends to be sweeter and thinner -- it's sort
> of like a mixture of sauce chili plus some catsup or ketchup and mustard.
> Below is my traditional chili recipe, which I've made for decades.
>
> Nyyki’s Traditional Texas Chili
>  Okay, I’m from Texas and Chili is our state dish, and this recipe is a
> range chili. This means there are no beans in the recipe. However, if you
> like, you can add beans after cooking the chili.
> The recipe works best with a “chili meat” grind; this is a larger grind
> than ground beef. If you want more heat, add red pepper flakes, diced
> jalapenos (either fresh or pickled), or hotter peppers like habaneros. You
> could also use a tomato and green chili blend like Ro-Tel to increase the
> heat level.
> The chili can be ladled over rice, crushed crackers, or even cornbread. A
> good sharp cheddar cheese and/or diced onions are also nice with the Chili.
> Servings: 6
> Ingredients:
> 1 med. onion, minced
> 2 lb. of chili meat
> 1 lb. of ground pork sausage
> 1 can tomato sauce
> 1 can of diced tomatoes, Large
> 2 tsp. of cumin
> 1 tbsp. of chili powder
> 1 tbsp. clove fresh chopped garlic
> 2 packets store brand chili seasoning
> 2 cups of water
> Place all ingredients into a crock pot, and stir. Then, simmer for 4 hours
> on high or until the meat is tender; add water to keep the chili from
> getting too dry.
> Variations: Venison, Buffalo, or even exotic red meats can be used instead
> of beef. A chicken-based sausage can be used instead of pork sausage. You
> can also add mushrooms.
>
> -Original Message-
> From: Rebeca V via Cookinginthedark [mailto:cookinginthedark@acbradio.org
> <javascript:;>]
> Sent: Saturday, September 10, 2016 1:11 PM
> To: cookinginthedark@acbradio.org <javascript:;>
> Cc: Rebeca V <rebeca...@gmail.com <javascript:;>>
> Subject: [CnD] Chili with no beans
>
> Hi there, hope everyone is having a great weekend. Anyhow, I was wondering
> if any of you have a recipe that you would like to share. I'm looking for
> chili with no beans. I believe they sell it in a cat at the grocery store
> and it's called hotdog sauce.
>
> Hope everyone has a wonderful day.
> Sincerely, Rebeca and family
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>
> Thank you so much, would it be OK to add ketchup to make it thicker? Or
> would you recommend tomato paste instead?
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[CnD] Chili with no beans

[Rebeca V via Cookinginthedark]

Hi there, hope everyone is having a great weekend. Anyhow, I was wondering
if any of you have a recipe that you would like to share. I'm looking for
chili with no beans. I believe they sell it in a cat at the grocery store
and it's called hotdog sauce.

Hope everyone has a wonderful day.
Sincerely, Rebeca and family
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[CnD] Recipes for tri-tip in the oven

[Rebeca V via Cookinginthedark]

Hi there, hope everyone is enjoying their week so far. I have a question, I
was wondering if any of you have a recipe for tri-tip in the oven that you
would like to share.
I have never made it before but I'd like to give it a try one of these days.
Recipes for other things like pork chops in the oven would also be greatly
appreciated.
Hope everyone has a great day.
Sincerely, Rebeca and family
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Re: [CnD] audio tribute to phil parr

[Rebeca V via Cookinginthedark]

Thank you Steve, so sorry to hear about his passing. We will listen to the
show as soon as we get a chance
Sincerely Rebecca and family

On Tuesday, May 19, 2015, Steve Stewart via Cookinginthedark 
cookinginthedark@acbradio.org wrote:

 I am not sure we let the list know, but phil parr pass away on april 22.
 For those  list members that new Phil Parr, or  had heard of Phil, the
 blind handy man, or blind like me, and the early cooking in the dark show’s.

 Recently  Tim Cumings the producer of  the cooking in the dark show made a
 audio tribuit to Phil’s life show’s and music.  short segments  of some
 show’s music and some of Phil’s life story.  If you want to listen you can
 download the mp3 file from the following link.  Around 57 minutes long..

 Link follows.

 https://dl.dropboxusercontent.com/.../phil-parr-tribute.mp3

 Steve Stewart
 CnD Moderator
 email; cookda...@suddenlink.net javascript:;
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