[CnD] Dale's Meatloaf

[Marilyn Pennington via Cookinginthedark]

Dale's Meatloaf

 

1 pound ground beef

6 ounces sausage meat

1 1/4 cvups chopped onion

1 cup fine bread crumbs

1 cup milk,

3 large eggs

1teaspoon slat

1/2 teaspoon coarsely ground black pepper

1/8 teaspoon poultry seasoning

1 10 ounch can tomato soup

2 1/2 strips bacon

4 strips green pepper(1/2 inch wide cut vertically)

 

1. Set the oven rack to the middle position and preheat the oven to 400
degrees f.

Line the bottom and narrow ends of a loaf pan with a single strip of
parchment,

 allowing for an overhang on each narrow end.

coat pan and liner with vegetable spray.

 

2. Combine ground  beef and sausage meat in a large bowl and set aside.



3. In a smaller bowl,combine onions, bread crumbs,milk,eggs,salt ,pepper,
and the poultry

seasoning.

 

4. Working quickly add the bread crumb mixture to the meat mixture , making
sure

they are well combined.

 

Do not overwork or the meatloaf will be tough.

Add half the tomato soup and work quickly to combine.

 

5. Place meatloaf into prepared pan, spread remaining tomato soup over top.
Cut strips of bacon in half

 and arrange on top of the meatloaf, alternating with the green pepper
strips.

 

6. Bake one hour, turn off the oven and let the meatloaf stand in the oven
another 30 minutes.

(or until an instant read thermometer inserted in the center of the
meatloaf reads 160 degrees

 farenheit)

 

7.Remove meatloaf from oven and let cool  in the pan 1/2 hour. Lift meatloaf


   from the pan using the "ears" at the end of the loaf pan.

   

To serve, slice meatloaf, reheat  covered with foil. in the oven for a
little bit, until heated through again.  Enjoy.

 

 

 

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[CnD] Just Plain Meat Loaf

[Sugar Lopez via Cookinginthedark]

Just Plain Meat Loaf


Recipe Yield: Yield: 6 servings
Serving Size: 2 generous slices each
Source: 1,001 Delicious Recipes for People with Diabetes

View Online 

  / Print Version 

 

Ingredients

 

1 cup quick cooking oats
1/2 cup fat-free milk
2 egg whites or 1/4 cup no-cholesterol real egg product
1/4 cup catsup or chili sauce
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 teaspoon Italian seasoning
1-1/2 pounds ground beef eye of round, or 95% lean ground beef
3/4 teaspoon salt
1/2 teaspoon pepper

Directions

Mix oats, milk, egg whites, catsup, onion, bell pepper, garlic, and herbs in 
medium bowl.

Mix in beef, salt and pepper until blended.

Pat mixture into ungreased loaf pan, 9x5 inches, or shape into a loaf in baking 
pan.


Bake at 350 degrees until juices run clear and met thermometer registers 170 
degrees, about 1 hour.


Let stand in pan 5 minutes; remove to serving plate.

Nutritional Information Per Serving:

Calories: 241
Fat: 5.5 grams
Sodium: 489 milligrams
Cholesterol: 64.3 milligrams
Protein: 31.2 grams
Carbohydrates: 15 grams
Diabetic Exchanges: 1 Bread, 3 Meat

 

 

Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient 
and always to be kind.

 



I appreciate the second chance of life at:

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

-Sugar, ❤

 

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Re: [CnD] Basic Tamales-Sugar

[Sugar Lopez via Cookinginthedark]

Hi Linda
It is really not so hard, it's just a lot of work and time consuming
If you have help it's better.
But then I've been making them since I was a little girl with my great-grandma, 
my granny and my mom.
Every year when I was a little girl, the ladies at my church would all get 
together one Saturday  for Christmas and we all would help out, so that is 
where I learned. I was only 6 years old.
Now, I make them once a year and sell them to help my Go fund me account 
towards my double transplant.
I'm not making them this year to sell though.
I still feel I could make a little this year just for us in the house
But I will do chicken  and chili and cheese
 “How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh

Please walk with me through a second chance of life:
https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Monday, December 14, 2020 9:20 PM
To: Cooking in the Dark 
Cc: Linda S. 
Subject: Re: [CnD] Basic Tamales-Sugar

wow, Sugar, you make this seem so easy. I made tamales once an said I'd never 
do it again.

With the way this is written so organized, I might try it again. I think my 
friend and I ended up making 200 tamales, and I was so tired after that; I'll 
never forget! Thanks for organizing and making this recipe seem so much easier.

Have a wonderful holiday!

On 12/13/2020 7:42 PM, Sugar Lopez via Cookinginthedark wrote:
> Basic Tamales
>
> “Sugar Lopez”
>
> I make these every year with pork, chicken and chilli and cheese
>
>   
>
> I.The Filling:
>
> 3.5 lbs of lean meat (pork, beef, or chicken)
>
> 2 cloves  garlic, chopped
>
> 2 ½ teaspoons salt (or to taste)
>
> 2-3 quarts water (enough to cover meat)
>
> 1 teaspoon ground oregano
>
>   
>
> Directions:
>
> Cut meat into 1-inch cubes and place in a large pan.  Cover with water.
>
> Add garlic, salt and oregano.
>
> Bring mixture to a boil; lower the heat; cover and cook for about 1 ½ hours.
>
> Drain meat well, saving the broth for chile sauce and/or masa.
>
> Shred the meat using a fork and set aside.
>
>   
>
> II.  Chile Sauce (Mole [móh-lĕh]):
>
> ¾ cup flour
>
> 7 cups liquid (meat broth plus water)
>
> 1 ½ cups red chile powder
>
> ¼ teaspoon cumin
>
> ½ teaspoon ground garlic
>
> 3 teaspoons salt
>
>   
>
> Directions:
>
> Using a jar with lid, place flour in 1 ½ cups of the broth and shake until 
> well blended and creamy.Pour into large skillet and begin cooking over 
> low heat.  Add remaining broth a little at a time, stirring and cooking over 
> low heat until sauce becomes thick.
>
> Add chile powder, cumin, ground garlic and salt.
>
> Mix well.
>
> Add well-drained, shredded meat to sauce and simmer ½ hour longer.  Check to 
> see if any additional salt is needed.
>
>   
>
> III.The Dough or Masa:
>
> 5 lbs masa, plain
>
> 1 tablespoon baking powder
>
> 1 tablespoon salt or to taste
>
> 1 pound lard
>
> 1 cup or more broth or water
>
>   
>
> Directions:
>
> Mix masa, with hands.
>
> Add baking powder and salt and mix well.
>
> Add ¼ cup of liquid and mix well.
>
> Add lard in small increments to the masa.
>
> Alternate adding lard and small amount of liquid.  Knead well after 
> each addition until masa is a creamy texture.  (Avoid adding too much 
> liquid or it will ruin the consistency.)
>
>   
>
> IV.   Preparing the Corn Husks
>
> Soak husks in hot water for 15 minutes or until they can be separated one by 
> one without tearing.  Rinse and drain well before spreading with masa.
>
>   
>
> Spread masa 2 inches from pointed end onto smooth side of husks, using two or 
> more tablespoons of masa depending on thickness desired.  Use a table knife 
> or spatula.
>
> Center one or more tablespoons of filling on the spread masa.
>
> Fold over sides of husks to form a roll.
>
> Fold pointed end over.
>
>   
>
> V. Cooking
>
> Line a deep pan with small pieces of leftover husks.
>
> Stand tamales on folded ends with open ends up.
>
> Add 2 to 3 inches of hot water.
>
> Place a tight-fitting lid on the pan to ensure steam heat builds up to cook 
> the tamales.
>
> Simmer for approximately 1 ½ to 2 hours or until masa does not stick to husk.
>
>   
>
>   
>
> Makes approximately 40 to 60 tamales, depending on size.  Tamales may be 
> frozen.  Cool and freeze immediately.  For best results, use within 6 weeks.
>
>   
>
>   
>
> Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient 
> and always to be kind.
>
>   
>
> 
>
> I appreciate the second chance of life at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
> -Sugar, ❤
>
>   
>
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Re: [CnD] From Scratch recipe for CrockPot Fondue.

[Sugar Lopez via Cookinginthedark]

The small crockpots you would use for potpourri. You can use a small crockpot. 
You just need to warm and melt everything together.
Sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh

Please walk with me through a second chance of life:
https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤


-Original Message-
From: Cookinginthedark  On Behalf Of 
Johna Gravitt via Cookinginthedark
Sent: Tuesday, December 15, 2020 11:47 AM
To: Cooking in the Dark 
Cc: Johna Gravitt 
Subject: Re: [CnD] From Scratch recipe for CrockPot Fondue.

What are the little dippers?


-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Tuesday, December 15, 2020 2:32 PM
To: CND 
Cc: Sugar Lopez 
Subject: [CnD] From Scratch recipe for CrockPot Fondue.

From Scratch recipe for CrockPot Fondue. 

  

Happy Tuesday!

I hope you are doing well and are taking care of yourself.

I am comfort eating.

and I don't even really care, because New Year's is coming and I'm going to 
worry about all the extra nonsense calories I've been eating then.

Have you ever seen the fondue kits they sell in the grocery store? Now flip the 
packaging over and read the ingredients

 

hmm. There's a lot of stuff in there that's not all that pronounceable!! I am 
not a purist or a food snob in any way --- I'm happy with melting Velveeta down 
and mixing it with a can of Rotel! :-)

 

BUT. Sometimes you want something a bit more sophisticated. And that's a-okay. 
Here is a

From Scratch recipe for CrockPot Fondue. 

 

AND? You can use these super cute new Little Dippers  which a friend just 
shared with me and NOW I WANT THEM...

 

anyways...

How to Make Homemade From Scratch Cheese Fondue

The Ingredients.

serves 4 to 6

3/4 cup TOTAL of "fancy cheese" 

 --> I used 1/4 cup goat, 1/4 cup gruyere, and 1/4 cup swiss <--

1/4 cup white wine

1/2 teaspoon nutmeg

 

The Directions.

 

Shred the hard cheese and put them in the Little Dipper. 

Add the goat cheese. 

Pour in the white wine and sprinkle the nutmeg on top. 

 

No need to stir---it will melt together.

 

Plug in the Little Dipper. Cook for 45 minutes, then stir. 

 

Cover again and heat until cheese is melted and bubbly.

 

Serve with bread, croutons, crackers, or your favorite dipping vegetables.

 

I made large croutons out of a loaf brown rice bread since we are gluten free. 

 

All I did was brush olive oil on both sides, and sprinkle with Kosher salt and 
pepper. 

 

Then bake at 400 until golden, flipping once.

 

HEY STEPH:  I don't like gruyere!!

 

Then use something you DO like.

:-)

The Verdict.

Very tasty. 

PS: mix up the cheeses however you'd like --- sharp cheddar, brie, pepper jack 
--

what's great about this particular recipe is that it will melt nicely and still 
be thick without needing to add flour.

This keeps this fondue keto and low carb friendly, along with being naturally 
gluten free.

 

The white wine provides a bit of a "bite" -- but if you do not want to add 
alcohol, use apple cider instead.

enjoy!!

happy slow cooking!! steph

 

Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient 
and always to be kind.

 



I appreciate the second chance of life at:

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

-Sugar, ❤

 

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[CnD] From Scratch recipe for CrockPot Fondue.

[Sugar Lopez via Cookinginthedark]

From Scratch recipe for CrockPot Fondue. 

  

Happy Tuesday!

I hope you are doing well and are taking care of yourself.

I am comfort eating.

and I don't even really care, because New Year's is coming and I'm going to 
worry about all the extra nonsense calories I've been eating then.

Have you ever seen the fondue kits they sell in the grocery store? Now flip the 
packaging over and read the ingredients

 

hmm. There's a lot of stuff in there that's not all that pronounceable!! I am 
not a purist or a food snob in any way --- I'm happy with melting Velveeta down 
and mixing it with a can of Rotel! :-)

 

BUT. Sometimes you want something a bit more sophisticated. And that's a-okay. 
Here is a

From Scratch recipe for CrockPot Fondue. 

 

AND? You can use these super cute new Little Dippers  which a friend just 
shared with me and NOW I WANT THEM...

 

anyways...

How to Make Homemade From Scratch Cheese Fondue

The Ingredients.

serves 4 to 6

3/4 cup TOTAL of "fancy cheese" 

 --> I used 1/4 cup goat, 1/4 cup gruyere, and 1/4 cup swiss <--

1/4 cup white wine

1/2 teaspoon nutmeg

 

The Directions.

 

Shred the hard cheese and put them in the Little Dipper. 

Add the goat cheese. 

Pour in the white wine and sprinkle the nutmeg on top. 

 

No need to stir---it will melt together.

 

Plug in the Little Dipper. Cook for 45 minutes, then stir. 

 

Cover again and heat until cheese is melted and bubbly.

 

Serve with bread, croutons, crackers, or your favorite dipping vegetables.

 

I made large croutons out of a loaf brown rice bread since we are gluten free. 

 

All I did was brush olive oil on both sides, and sprinkle with Kosher salt and 
pepper. 

 

Then bake at 400 until golden, flipping once.

 

HEY STEPH:  I don't like gruyere!!

 

Then use something you DO like.

:-)

The Verdict.

Very tasty. 

PS: mix up the cheeses however you'd like --- sharp cheddar, brie, pepper jack 
--

what's great about this particular recipe is that it will melt nicely and still 
be thick without needing to add flour.

This keeps this fondue keto and low carb friendly, along with being naturally 
gluten free.

 

The white wine provides a bit of a "bite" -- but if you do not want to add 
alcohol, use apple cider instead.

enjoy!!

happy slow cooking!! steph

 

Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient 
and always to be kind.

 



I appreciate the second chance of life at:

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

-Sugar, ❤

 

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Re: [CnD] From Scratch recipe for CrockPot Fondue.

[Johna Gravitt via Cookinginthedark]

What are the little dippers?


-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Tuesday, December 15, 2020 2:32 PM
To: CND 
Cc: Sugar Lopez 
Subject: [CnD] From Scratch recipe for CrockPot Fondue.

From Scratch recipe for CrockPot Fondue. 

  

Happy Tuesday!

I hope you are doing well and are taking care of yourself.

I am comfort eating.

and I don't even really care, because New Year's is coming and I'm going to 
worry about all the extra nonsense calories I've been eating then.

Have you ever seen the fondue kits they sell in the grocery store? Now flip the 
packaging over and read the ingredients

 

hmm. There's a lot of stuff in there that's not all that pronounceable!! I am 
not a purist or a food snob in any way --- I'm happy with melting Velveeta down 
and mixing it with a can of Rotel! :-)

 

BUT. Sometimes you want something a bit more sophisticated. And that's a-okay. 
Here is a

From Scratch recipe for CrockPot Fondue. 

 

AND? You can use these super cute new Little Dippers  which a friend just 
shared with me and NOW I WANT THEM...

 

anyways...

How to Make Homemade From Scratch Cheese Fondue

The Ingredients.

serves 4 to 6

3/4 cup TOTAL of "fancy cheese" 

 --> I used 1/4 cup goat, 1/4 cup gruyere, and 1/4 cup swiss <--

1/4 cup white wine

1/2 teaspoon nutmeg

 

The Directions.

 

Shred the hard cheese and put them in the Little Dipper. 

Add the goat cheese. 

Pour in the white wine and sprinkle the nutmeg on top. 

 

No need to stir---it will melt together.

 

Plug in the Little Dipper. Cook for 45 minutes, then stir. 

 

Cover again and heat until cheese is melted and bubbly.

 

Serve with bread, croutons, crackers, or your favorite dipping vegetables.

 

I made large croutons out of a loaf brown rice bread since we are gluten free. 

 

All I did was brush olive oil on both sides, and sprinkle with Kosher salt and 
pepper. 

 

Then bake at 400 until golden, flipping once.

 

HEY STEPH:  I don't like gruyere!!

 

Then use something you DO like.

:-)

The Verdict.

Very tasty. 

PS: mix up the cheeses however you'd like --- sharp cheddar, brie, pepper jack 
--

what's great about this particular recipe is that it will melt nicely and still 
be thick without needing to add flour.

This keeps this fondue keto and low carb friendly, along with being naturally 
gluten free.

 

The white wine provides a bit of a "bite" -- but if you do not want to add 
alcohol, use apple cider instead.

enjoy!!

happy slow cooking!! steph

 

Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient 
and always to be kind.

 



I appreciate the second chance of life at:

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

-Sugar, ❤

 

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[CnD] pancakes

[kimsansong--- via Cookinginthedark]

Hi,

I've never been a breakfast guy. However, I thought I would make pancakes.

So I did. Now, I've seen YouTube vids where folks use milk, egg and butter,
some use water.  What's the difference between using either or?

Also, how can I get the pancakes to be in a circle when I'm done? Let's say
I'd like to make multiple pancakes. The one pancake I made today just
collapsed when trying to flip them over.

Thank you for any thoughts.

 

Kimsan Song

kimsans...@icloud.com  

If you are into HipHop or R, I invite you to subscribe to my youtube
artist channel at 

https://www.youtube.com/channel/UCFzrNcgBfHguK-LnnJMMylA

Also, you may follow me on twitter:

https://twitter.com/kims4ns0ng

 

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Re: [CnD] Looking for Mexican recipes

[Suzanne Erb via Cookinginthedark]

Linda,
It sounds like this could be made in the crockpot.  If so, at what point would 
you add the hominy and other ingredients?
Cheers,
Suzanne

> On Dec 15, 2020, at 00:37, Linda S. via Cookinginthedark 
>  wrote:
> 
> Linda's almost traditional easy peasey pozole
> 
> 
> Pozole is a soup that is made and eaten throughout Mexico during the holiday 
> season. My kids request that I make this every Christmas,  and it is very 
> easy.
> 
> This recipe will not have exact measurements, but if you have questions 
> about it, feel free to ask.
> 
> 
> 
> Pozole
> 
> 
> 1 5lb pork butt  roast simmered along with a medium quartered yellow onion, 
> and 4 cloves of garlic. (Just cover the meat with water to simmer.
> 
> 
> When meat starts to feel tender, add two 28-ounce  cans hominy, one 29 ounce 
> can red chili de las palmas enchilada sauce, and one 29 ounce can green 
> enchilada sauce.
> 
> Continue to cook until the meat falls apart. Break it apart with a fork as it 
> will be very tender.
> 
> Top this soup with shredded cabbage, red chopped onion, fresh green chiles, 
> sliced radishes, and sprinkle with Mexican oregano and either a little lime 
> or lemon juice. Enjoy.
> 
> Serve with tostadas, or make your own by frying corn tortillas in hot oil 
> until crispy.
> 
> 
> 
> On 12/13/2020 6:04 PM, Kevin Minor via Cookinginthedark wrote:
>> Hi.
>> 
>> My girlfriend and I have decided to try and come up with something new to 
>> try. She wants something Mexican. I like her thinking, so I need some ideas. 
>> I'd like it to be the main dish, but I'll take any ideas.
>> 
>> Thanks in advance for any ideas.
>> 
>> Kevin and Valerie, and Jilly, the very empathic, flying doggie
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