[CnD] Looking for a Peach Cobbler Recipe from an Old NFB Cookbook

[Dani Pagador via Cookinginthedark]

Hi, Everyone.
I'm needing something easy to put together that's sweet. Years ago I
had an NFB cookbook that had an easy peach cobbler that used canned
peaches and was baked in an 8x8 pan. You put the peaches in the bottom
of the pan and poured the cobbler top over it, and baked at 350, maybe
375. I don't remember anything more than that.

Would anyone know the recipe I'm talking about? I tossed my copy of
the cookbook because it was well worn, and didn't copy the recipe out.

Thanks,
Dani
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Re: [CnD] Looking for a Peach Cobbler Recipe from an Old NFB Cookbook

[Dani Pagador via Cookinginthedark]

Yes, can I have your biscuit mix recipe as well?

Thanks,
Dani

On 4/26/20, Karen Delzer via Cookinginthedark
 wrote:
> I have this recipe which I haven't tried, but sounds like it would
> work. I would use my own basic biscuit mix, though
>   to keep away from that chemical taste I find in Bisquick. If you
> need the mix recipe, I'll send. Here's the peach cobbler.
>
> Peach Cobbler Using Biscuit Mix
>
> 2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches,
> drained)
> 1 cup biscuit mix
> 1 cup milk
> 1/2 teaspoon nutmeg
> 1/2 teaspoon cinnamon
> 1/2 cup butter, melted
> 1 cup sugar
>
> Preheat oven to 375 degrees Fahrenheit
>
> In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon
> together until thoroughly mixed. Stir in melted butter until crust is
> fully moistened. In a medium mixing bowl, stir sugar and peaches.
> Spoon peaches over the cobbler crust.
>
> Bake for one hour or until crust is a golden brown. Serve warm and enjoy!
>
> Karen Delzer
>
>
> At 01:57 PM 4/26/2020, you wrote:
>>Hi, Everyone.
>>I'm needing something easy to put together that's sweet. Years ago I
>>had an NFB cookbook that had an easy peach cobbler that used canned
>>peaches and was baked in an 8x8 pan. You put the peaches in the bottom
>>of the pan and poured the cobbler top over it, and baked at 350, maybe
>>375. I don't remember anything more than that.
>>
>>Would anyone know the recipe I'm talking about? I tossed my copy of
>>the cookbook because it was well worn, and didn't copy the recipe out.
>>
>>Thanks,
>>Dani
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>
>
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Re: [CnD] BISQUICK CINNAMON ROLLS

[Dani Pagador via Cookinginthedark]

Hi, Marilyn.
This sounds really easy, and really good. I've got Bisquick in the
fridge and want to make this.

What does "If desired
 form roll in crescent." mean? I can picture that the roll will not be
cut all the way through, with the pieces sitting on their sides the
way traditional cinnamon rolls are made, and can manage to follow the
directions given re how to form the roll. But I'm not sure what to do
about that last part. Any clarification would be great.

Thanks,
Dani


On 6/4/20, Marilyn Pennington via Cookinginthedark
 wrote:
> BISQUICK CINNAMON ROLLS
>
>
>
> 1 egg
> 3/4 c. milk
> 1/2 c. sugar
> 3 c. Bisquick
> 2 tbsp. melted butter
> 2 tsp. cinnamon
>
> Heat oven to 350°F.
>
> Beat egg, add Bisquick and milk. Stir to make soft dough.
>
> Knead lightly, just until smooth. Pat or roll out into rectangle 10 x 8
> inches. Spread with butter. Sprinkle with cinnamon and sugar. Roll up
> tightly beginning with wide side. Seal well by pinching edge of dough into
> roll. Place sealed side down on ungreased baking sheet.
>
> Make cuts with scissors almost through roll at 1 inch intervals. If desired
> form roll in crescent.
>
> Bake 15-20 minutes. While warm, glaze top with mixture of 1/4 cup
> confectioners' sugar and 2 teaspoons warm water.
>
> Makes 10 to 12 slices.  Enjoy.
>
>
>
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Re: [CnD] Adventures in the Kitchen

[Dani Pagador via Cookinginthedark]

Hi, Pamela.
I wish I had one of those pies in my fridge. I think it'll be one of
those days, and both versions of the pie sound really good.

I'll keep this message on file for inspiration to make a breakfast
pie. It's really creative.

Thanks,
Dani


On 6/17/20, Pamela Fairchild via Cookinginthedark
 wrote:
> Yesterday I cooked a frozen Marie Callender pot pie. This one was chicken,
> bacon, cheese, gravy, and probably a lot of other things I shouldn't want
> to
> eat. But it was one of those days here and that just sounded good.
>
> I cooked the pie in the microwave, following its instructions except I
> didn't puncture a hole in the crust. The crust puffed up mountainlike, but
> did not burst and leave my new Microwave oven a mess to clean up. I'm
> grateful for small favors.
>
> It was very hot, so I was glad I had placed it on a glass plate then a
> paper
> plate that fit inside the glass plate perfectly. Absolutely no cleanup that
> way.
>
> I broke the neat looking crust down into the pie, and then the child in me
> took over. I ate all the top crust, all the filling and left the pie shell
> perfectly intact. Now I was full. My craving for chicken and gravy
> satisfied. I slipped the paper plate and pie tin with its shell into a
> plastic bag and put it in the refrigerator to worry about another day.
>
> Day 2, this morning. I took out the pie shell. Then I decided to make a
> breakfast pie. Most people call this quiche, but this really wasn't that.
>
> I prepared two eggs for scrambling, added some garlic and herb seasoning
> and
> a bit of salt and stirred it around. I added 1/8 cup of water so the egg
> would mix together well, and set it aside.
>
> I got out the grater, found the smallest potato I could, washed and grated
> it. Then I took a third of an average size onion and diced it into small
> dice. I mixed those together and put them in a bowl. I poured the eggs into
> the bowl and mixed them well. Then I poured this into the empty pie shell,
> grated some cheese, and set that aside into another bowl. I added a hand
> full of frozen peas to the egg mixture, then microwaved it 4 minutes. Of
> course I set it on my glass plate with the paper plate on top of the glass.
> No need to create a mess after all. I put the grated cheese on top, with
> care because it was very hot. Then I crumbled a strip of bacon from
> yesterday morning's breakfast and sprinkled it over the cheese.
>
> I returned it to the microwave and cooked it for one more minute to melt
> the
> cheese and warm the bacon bits.
>
> Now the whole thing is history and the verdict is that it tasted very good.
> The crust did not overcook as I feared it might.
>
> In the future, if I am feeling childish enough to eat the insides of the
> pie
> and leave the crust, I can go for it without guilt, knowing I can create
> something yummy with the leftover crust on another day.
>
> I hope all of you have a good day too.
>
> Pamela Fairchild
>
> 
>
>
>
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Re: [CnD] Baking bread by hand

[Dani Pagador via Cookinginthedark]

Yes, I've started baking bread again just because of summer heat,
wanting sandwiches for meals, and not wanting to buy bread from the
store. I have yeast in the fridge, and bought a vacuum-sealed pound of
yeast from Amazon just before lockdown happened in my state, so I'm
good to go till my flour or oats or butter runs out. I mix the yeast
in with a clean  hand just to be sure it dissolves; I know I can get
instant, but prefer active dry, and bought the block of yeast because
whenever I'd buy the baby food jar sized bottles, I'd always run out.
I know I can get a bread machine, but prefer making it by hand; I like
being able to get the dough texture just so, and kneading is really
therapeutic.

I generally like to shape my dough by making it into a long rectangle,
rolling it from the short end tightly into a log, then tucking the
ends under. But I was watching a breadmaking video on YouTube
yesterday where the baker made the rectangle, folded it in thirds from
the short end, like a letter, then folded it in thirds again by
bringing the sides in toward the middle, so it looks like a foil
packet campfire meals are baked in. She plopped the square into her
greased loaf pan and used her hand to get the dough in to the ends of
the pan. She said don't worry if you can't get it to the corners,
because the bread would fill in the gaps as it rose.

I tried her technique on the loaf of sweet bread I made last night,
and it's genius.

Re lopsided loaves, I had that problem till I started using a Pullman
pan, a pan that makes a square loaf. The pan has straight sides and a
slide-on lid to keep the top flat. I'm picky; I like consistency.

I butter all of the surfaces of the bread when it comes out of the
pan, then cover it with a damp cloth and wait for the loaf to cool
completely before slicing in to it. Guess that's the only side to
baking loaves vs. baking rolls.

I'll stop rambling now. Hope this helps someone.

More Later,
Dani

On 7/23/20, Lynda via Cookinginthedark  wrote:
> I so agree.  I enjoy baking bread a lot.
>
> Lynda and Missy
>
> On 7/23/2020 11:41 AM, meward1954--- via Cookinginthedark wrote:
>> I can't help but put in a plug for trying out baking by hand.  Baking
>> bread
>> by hand is so satisfying.  Though I am pretty terrible at shaping.  My
>> loaves are not always as pretty as the ones that I imagine are in
>> pictures.
>> Kneading bread is a very tactile activity.  I recommend that people try
>> it.
>> It is extremely blind-friendly.  Even if I do suck at shaping, I still get
>> my uneven, lopsided loaves baked.  The bread still gets eaten.
>>
>> If I had to think of a very blind-friendly activity for building
>> self-confidence without inducing a lot of fear, baking bread would
>> probably
>> be it.
>> I'm recommending it as a good Covid19 activity that can be done no matter
>> how little vision you have.
>> -Original Message-
>> From: Cookinginthedark  On Behalf
>> Of
>> Marie Rudys via Cookinginthedark
>> Sent: Thursday, July 23, 2020 8:35 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Marie Rudys 
>> Subject: Re: [CnD] Question about the bread machine.
>>
>> I had an Ultimate Breadman bread machine for a while, but I got rid of it
>> because it is not accessible for a blind person.  It was purchased in the
>> late 1990's during a second unhappy marriage I walked out on in 1997.  I
>> did
>> not want that machine taking up space in my closet, so in 2008, I donated
>> it
>> to a thrift shop.  I don't want another one.
>>
>> There is a cookbook which has recipes for different types of bread
>> machines
>> on Bard, but it is in electronic braille.  I never found an audio version
>> of
>> the book.  It does not mention how accessible they may or may not be, as
>> it
>> is not written for the blind.
>>
>> I am sorry this is not very helpful, but it gives you an idead what I have
>> encountered.  Also bread machines emits high-pitched beeps which is out of
>> the range of my hearing.
>>
>> Marie
>>
>>
>>
>> On Thu, Jul 23, 2020 at 4:18 AM Jennifer Thompson via Cookinginthedark <
>> cookinginthedark@acbradio.org> wrote:
>>
>>> Hi I would love the bread machine a couple of questions?
>>>
>>> First what is the most accessible machine?
>>>
>>> Also I like to make keto bread so I do not know if it is possible to
>>> make keto bread in a  bread machine?
>>>
>>> Thanks.
>>>
>>> ___
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>>>
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Re: [CnD] Question about the bread machine.

[Dani Pagador via Cookinginthedark]

Hi, Jennifer.
Here's a link to a page with a keto bread recipe. She gives detailed
step-by-step instructions on how to make it, both in the oven and with
a bread machine. There are also instructions on choices of flour and
dairy- vs. dairy-free methods.

https://www.fatforweightloss.com.au/keto-bread/

HTH,
Dani

On 7/23/20, Jennifer Thompson via Cookinginthedark
 wrote:
> Thanks.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Nicole Massey via Cookinginthedark
> Sent: Thursday, July 23, 2020 12:52 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] Question about the bread machine.
>
> My White-Westinghouse machine is simple for blind folks to use if they mark
> the buttons, but it's almost 30 years old. I would suggest that you talk to
> non-blind keto types about if they can use bread machines for their
> recipes,
> as both the blind community and the keto community are on the smaller side.
> They can advise you.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Jennifer Thompson via Cookinginthedark
> Sent: Thursday, July 23, 2020 12:46 PM
> To: cookinginthedark@acbradio.org
> Cc: Jennifer Thompson 
> Subject: Re: [CnD] Question about the bread machine.
>
> Thanks what machine is blind friendly?
> Again can I make keto bread with the machine?
> Thanks.
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Nicole Massey via Cookinginthedark
> Sent: Thursday, July 23, 2020 11:13 AM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] Question about the bread machine.
>
> The Bread Machine Baker is my favorite bread machine book, with a lot of
> recipes that are straightforward -- the instructions are almost always,
> "Put
> ingredients in order in the machine, close lid and turn it on." It's on my
> to be scanned and proofread list.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Deborah Armstrong via Cookinginthedark
> Sent: Thursday, July 23, 2020 10:19 AM
> To: cookinginthedark@acbradio.org
> Cc: Deborah Armstrong 
> Subject: Re: [CnD] Question about the bread machine.
>
> The book is in both Braille and Audio
> Bread machine baking: perfect every time : 75 foolproof bread and dessert
> recipes custom-created for the 12 most popular bread machines
> DB36413
> And
> BR09257
>
> Its problem is that every recipe is repeated twelve times; the book is out
> of date since those dozen machines are no longer around.
>
> I guess it's hard to do generic recipes but bookshare has six bread machine
> cookbooks that do.
>
> Mine wasn't that accessible either; it's a Goldstar. But I used dennison's
> laminating plastic which sticks like the dickens to label its controls.
>
> It's very important to open the lid and check the forming dough. I have the
> advantage of having learned to bake bread from scratch with my Grandma when
> I was seven so I know how it's supposed to feel.
>
> --Debee
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[CnD] Roasting Garlic How-Tos?

[Dani Pagador via Cookinginthedark]

Hi, Everyone.
I went to visit my Mom and Dad yesterday, and Mom sent me home with
two ripe avocados. I looked on YouTube and found a guacamole video
that uses roasted garlic. I've never done it before, so am hoping
there are list members that can give me tips on how to do it.

Thanks,
Dani
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[CnD] Is There a Secret to Opening Canned Corned Beef?

[Dani Pagador via Cookinginthedark]

Hi, Everyone.
I wanted to make a corned beef and egg omelet for sandwiches and
didn't get very far with the can. I broke the key and don't know how
I'll get it open without Sweetheart's help. This is the second time
this week. The can strip that I managed to remove is wound really
tightly around the key, so I don't see how it can be removed.

Is there a secret to successfully opening those kinds of cans? I hope
so, because there are more cans like that in my near future, and I'm
not looking forward to unsuccesses. Would a regular can opener work?

Frustrated, sad,  and hungry,
Dani
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[CnD] What is Polenta?

[Dani Pagador via Cookinginthedark]

Hi, Everyone.
I've seen polenta on the shelf in the baking aisle while shopping with
my husband. I don't know anyone who eats it here in HI, so thought I'd
ask on list what it is and how it's eaten, and most importantly, why
list members like it. I've always wanted to try it.

Thanks,
Dani
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Re: [CnD] Preferred cooking methods

[Dani Pagador via Cookinginthedark]

Hi, Johna.
Here's the link to the grips and hotpad combo. I did a search of the
mall and read through the results. This was the only one with "thin"
in its description.

https://www.blindmicemegamall.com/bmm/shop/Item_Detail?itemid=2408543

HTH,
Dani

On 8/4/20, Simon Wong via Cookinginthedark
 wrote:
> Blindmicemegamall.com
>
> Sent from my iPhone
>
>> On Aug 4, 2020, at 7:11 AM, Johna Gravitt via Cookinginthedark
>>  wrote:
>>
>> Where do I purchase some of Dale's thin mitts?
>>
>>
>> People with disabilities, access job openings at
>> http://www.benderconsult.com/careers/job-openings
>> Johna Gravitt
>> Accessibility Consultant
>> Recruitment Outreach Specialist
>> Workplace Mentoring Resource Manager
>> Email: jgrav...@benderconsult.com
>> Phone: (412)-446-4442
>> Main office Phone:  (412)-787-8567
>> Web: www.benderconsult.com
>> Celebrating 20+ Years of Disability Employment Solutions
>> Recruitment.  Workplace Mentoring.  Technology Accessibility.
>>
>>
>>
>>
>>
>>
>>
>>
>> -Original Message-
>> From: Cookinginthedark  On Behalf
>> Of Deborah Armstrong via Cookinginthedark
>> Sent: Monday, August 3, 2020 6:09 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Deborah Armstrong 
>> Subject: Re: [CnD] Preferred cooking methods
>>
>> I grew up with an electric stove and cooked on it even though blind at
>> least once a week while I was in high school. I was lucky because my dad
>> was a baker and was comfortable with lots of heat -- much more heat than
>> on a home stove. He taught me how to not be afraid.
>>
>> But then when I moved out I got a gas stove and at first I was terrified.
>> Then I learned how easy it was to precisely judge the heat by holding your
>> hand over the pot.
>>
>> I've used gas for fifty years and would now find an electric stove
>> terrifying!
>>
>> For me, the biggest thing is making sure I know exactly where my pot is on
>> the burner before I turn on the heat and being able to poke about with a
>> metal fork if I need to "feel" something hot like where the pot is or
>> whether the beef is broken up. I love Dale Campbell's thin cooking mits
>> too -- use them every night.
>>
>> I also think a wok is much easier to use than a frying pan as you can just
>> keep pushing food around -- sighted people don't have to turn food in a
>> wok with a spatula.
>>
>> If you are new to using a stove don't use olive oil. It  has a low
>> ignition temperature. My sighted room-mate was once frying with olive oil
>> and suddenly had a pan full of flames. She started screaming, a sighted
>> person mind you and I had to rush in there and slam a lid on it! Very
>> scary especially because she was supposed to be the one who would react in
>> an emergency.
>>
>> I always use a high temperature oil like peanut, corn or safflower...
>> never had a fire.
>> 0--Debee
>>
>> ___
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>
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Re: [CnD] Preferred cooking methods

[Dani Pagador via Cookinginthedark]

Re elderly microwave, I think it should be able to do pasta. When we
were living in a friend's converted garage with no stove, I'd cook
pasta in the microwave for 12-13 mins. Toss it in the water at the
beginning and cook, checking at 10 mins, and add additional time as
necessary.

HTH,
Dani

On 8/4/20, Nicole Massey via Cookinginthedark
 wrote:
> I won't use canola for anything involving heat. It generates trans fats
> under temperature.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of meward1954--- via Cookinginthedark
> Sent: Tuesday, August 04, 2020 10:07 AM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Preferred cooking methods
>
> Yes, corn, safflower, canola, peanut, avocado, coconut, those take higher
> heat than olive.  I use olive oil a fair amount, but never on high heat.
> So
> no matter which dietary beliefs you have, you can find an oil that will
> take
> high heat.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Johna Gravitt via Cookinginthedark
> Sent: Tuesday, August 4, 2020 6:11 AM
> To: cookinginthedark@acbradio.org
> Cc: Johna Gravitt 
> Subject: Re: [CnD] Preferred cooking methods
>
> Where do I purchase some of Dale's thin mitts?
>
>
> People with disabilities, access job openings at
> http://www.benderconsult.com/careers/job-openings
> Johna Gravitt
> Accessibility Consultant
> Recruitment Outreach Specialist
> Workplace Mentoring Resource Manager
> Email: jgrav...@benderconsult.com
> Phone: (412)-446-4442
> Main office Phone:  (412)-787-8567
> Web: www.benderconsult.com
> Celebrating 20+ Years of Disability Employment Solutions Recruitment.
> Workplace Mentoring.  Technology Accessibility.
>
>
>
>
>
>
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Deborah Armstrong via Cookinginthedark
> Sent: Monday, August 3, 2020 6:09 PM
> To: cookinginthedark@acbradio.org
> Cc: Deborah Armstrong 
> Subject: Re: [CnD] Preferred cooking methods
>
> I grew up with an electric stove and cooked on it even though blind at
> least
> once a week while I was in high school. I was lucky because my dad was a
> baker and was comfortable with lots of heat -- much more heat than on a
> home
> stove. He taught me how to not be afraid.
>
> But then when I moved out I got a gas stove and at first I was terrified.
> Then I learned how easy it was to precisely judge the heat by holding your
> hand over the pot.
>
> I've used gas for fifty years and would now find an electric stove
> terrifying!
>
> For me, the biggest thing is making sure I know exactly where my pot is on
> the burner before I turn on the heat and being able to poke about with a
> metal fork if I need to "feel" something hot like where the pot is or
> whether the beef is broken up. I love Dale Campbell's thin cooking mits too
> -- use them every night.
>
> I also think a wok is much easier to use than a frying pan as you can just
> keep pushing food around -- sighted people don't have to turn food in a wok
> with a spatula.
>
> If you are new to using a stove don't use olive oil. It  has a low ignition
> temperature. My sighted room-mate was once frying with olive oil and
> suddenly had a pan full of flames. She started screaming, a sighted person
> mind you and I had to rush in there and slam a lid on it! Very scary
> especially because she was supposed to be the one who would react in an
> emergency.
>
> I always use a high temperature oil like peanut, corn or safflower... never
> had a fire.
> 0--Debee
>
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Re: [CnD] Grits was Re: Microwave tuna casserole

[Dani Pagador via Cookinginthedark]

OK, now along with polenta, I have to go find some grits. I've always
shied away from them because of the "Kiss my grits" line from Alice. I
like cornbread, so think I may like grits. It's good to know there's
both a sweet and savory option.

More Later,
Dani

On 8/5/20, Pamela Fairchild via Cookinginthedark
 wrote:
> I like mine like you, Lisa, but I enjoy them with butter too. Same with
> rice. I am more than hopeless because I like them both ways, and sometimes
> even with butter and a little sugar, and even with fresh fruit cut up in
> them, like peaches or strawberries, or blueberries in the summer.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark
> Sent: Wednesday, August 5, 2020 11:12 AM
> To: cookinginthedark@acbradio.org
> Cc: Lisa Belville 
> Subject: [CnD] Grits was Re: Microwave tuna casserole
>
> Oh you guys, I'm such a transgressive grits eater.?? I like mine sweet like
> oatmeal.?? I add butter and sweetener and sometimes even some cinnamon.?? I
> didn't realize until a few years ago that I was eating them the quote wrong
> way quote.?? I didn't grow up in the deep south, but my parents are from
> Southern Ohio and I'm from Southern IL and I lived in Florida for a bit, so
> I'm not sure how I got started eating them that way.?? It tastes really
> good, though.?? LOL
>
>
> Lisa
>
>
>
> On 8/5/2020 9:39 AM, meward1954--- via Cookinginthedark wrote:
>> Love those grits!
>>
>> I make garlic cheese grits. Which is exactly what it sounds like, ad the
> garlic powder early but the butter and cheese when the grits are done.  I
> will also copy out a lovely grits casserole recipe if anybody is
> interested.
> I stole it from an NFB cookbook.  Never tried doing it in the microwave, so
> I can't say anything about that.
>>
>>
>>
>> -Original Message-
>> From: Cookinginthedark  On
>> Behalf Of Janet Brown via Cookinginthedark
>> Sent: Wednesday, August 5, 2020 9:36 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Janet Brown 
>> Subject: Re: [CnD] Microwave tuna casserole
>>
>> Hi.
>>
>> I too love grits. I make them on the stove but you can make them in the
> microwave. I put one half cup of grits in a pan and add two cups of water.
> I
> also add salt and pepper plus a generous amount of butter. I stir all of
> this around until the grits absorb the water and the sound you hear from
> the
> cooking changes.
>> But, I have also bought instant grits followed the directions and cooked
> them in the microwave about thirty seconds or until the texture is right.
>> Of course you can make those grits patties probably by adding an egg,
> green onions or however you make them. I have never done it and can only
> suspect you add more butter and bake them in a greased pan or dish for a
> while until they are done. I used to fry up corn meal mush which is
> similar.
> I don't know if this helps but I agree that grits are essencial to
> happiness. We mix them with scrambled eggs and find true food perfection.
>>
>> Good luck and have fun
>>
>> Sent from my iPhone
>>
>>> On Aug 4, 2020, at 7:53 PM, Ron Kolesar via Cookinginthedark
>  wrote:
>>>
>>> ???Here's from one grits lover to another.
>>> In short, how do you do it?
>>> I haven't had grits in a long time.
>>> I also love fried grit patties.
>>> They're like grit hash browns.
>>> If your tips and tricks for making grits aren't to tricky and can be
>>> done
> in the toaster oven and or the microwave oven?
>>> Please share.
>>> Ron KR3DOG
>>>
>>> -Original Message- From: Evelyn via Cookinginthedark
>>> Sent: Saturday, August 1, 2020 23:42
>>> To: cookinginthedark@acbradio.org
>>> Cc: Evelyn
>>> Subject: Re: [CnD] Microwave tuna casserole
>>>
>>> I'm the same way.  I'm glad this topic came up because while I make
>>> grits
> for our breakfast fairly often I haven't had polenta in ages so I'll need
> to
> correct that very soon.  Since we're talking about corn. I have to say the
> corn on the cob has been exceptionally yummy this summer.  I love the
> stuff!
>>>
>>>
>>>
>>> -Original Message-
>>> From: Cookinginthedark  On
>>> Behalf Of Linda S. via Cookinginthedark
>>> Sent: Saturday, August 01, 2020 7:46 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Linda S. 
>>> Subject: Re: [CnD] Microwave tuna caserole
>>>
>>> Oh, I love everything with corn; tortillas, pollenta etc.
>>>
>>> One of my dreams/fantasies is to have a little angel on my shoulder
>>> so we could just go aisle by aisle in the grocery store, and the
>>> little angel would tell me everything that is there. (smile)
>>>
 On 8/1/2020 6:25 PM, diane.fann7--- via Cookinginthedark wrote:
 Hi,

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

 Diane

 -Original Message-
 From: Cookinginthedark  On
 Behalf Of Linda S. v

[CnD] Cold Brew?

[Dani Pagador via Cookinginthedark]

Hi, Everyone.
I want to try making cold brew. I've got coffee beans, a 2-qt mason
jar, a reusable metal coffee filter, and a hand grinder. I've seen
YouTube videos and gone to the Serious Eats website, and there are
tons of videos showing how to do this. I think I can manage most of
it. But I'm not sure what "medium grind" is. Can someone describe this
texture?

I'm used to instant coffee, or coffee that comes in a pop-style can.
Getting the cold brew process under my belt would be something,
especially with aluminum being harder to get. I've seen prepper videos
where soups and pop are harder to find on store shelves because the
material to make cans is getting harder to find.

More Later,
Dani
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Re: [CnD] Copy Cat Pizza Hut Pizza

[Dani Pagador via Cookinginthedark]

I use this recipe for my pizza crust minus 1 cup of flour (I have a
round 14-inch Lodge pizza pan), and add 1/2 tsp Italian seasoning to
the flour before mixing in. It makes a great crust. I stretch the
dough to the size of the pan and flip the dough over so both sides
have some oil. I skip the butter-flavored cooking spray, since the oil
is so generous.  It gives the crust a crispy outside and chewy inside.
I also cut string cheese in half, make the dough stretch up the sides
of the pan, and lay the cheese cut side down, folding over as I go. It
stuffs the crust.

I think you can get away with decreasing the oil for the pan by as
much as an oz, or 2 Tbsp. The crust isn't greasy, imho. You can make
it in advance and store in the fridge, wrapped in plastic; thaw to
room temp before using. It also can be frozen, wrapped in plastic.
Just be more prudent than me and plan ahead; defrost in fridge
overnight before using.

HTH
Dani

On 8/7/20, Nicole Massey via Cookinginthedark
 wrote:
> Note that this is more like their pan pizza than the hand tossed or thin
> and
> crispy.
> It's nice to know what those spice bricks we used had in them. I never
> bothered reading the ingredients.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of meward1954--- via Cookinginthedark
> Sent: Friday, August 07, 2020 7:51 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Copy Cat Pizza Hut Pizza
>
> Here it is.  It uses 3 ounces oil in each of 3 9 inch pizza pans or cast
> iron skillets.  That's right folks, 3 ounces each pan.  That's 6
> tablespoons
> in the bottom of each pan, 3 eighths  of a cup!  Oh, and then you use some
> of that butter-flavored spray as well.  I will try this recipe with maybe a
> little les oil, but I won't leave it out altogether.
>
>
>
> Copy Cat Pizza Hut Pizza
>
> Pizza Crust
> 1 package dry yeast
> 1 tablespoon sugar
> 1/2 teaspoon salt
> 1/4 cup non-fat dry milk powder
> 1 1/3 cup warm water (105 degrees F)
> 2 tablespoons vegetable oil (for dough)
> 4 cups all-purpose flour
>
> Pizza Sauce
> 1 can (8 ounce size) tomato sauce
> 1 teaspoon dried oregano
> 1/2 teaspoon dried marjoram
> 1/2 teaspoon dried basil
> 1/2 teaspoon garlic salt
>
> Assembly
> 9 ounces vegetable oil (3 ounce per pan) butter flavored cooking spray
> mozzarella cheese pizza toppings as desired
>
>
>
> directions
>
> For the dough: Combine the yeast, sugar, salt, and dry milk in a 2-quart
> size mixing bowl. Add the water and stir to mix. Let the mixture sit for 2
> minutes or until the yeast starts to bubble.
>
> Add the oil to the dough mixture and stir to combine.
>
> Add the flour in one cup increments, stirring after each addition, until a
> dough forms and the flour is all combined.
>
> Turn the dough out onto a flat, lightly floured surface and knead for about
> 10 minutes.
>
> Divide the dough into three equal balls.
>
> Place about 3 ounces of oil in the bottom of each 9-inch cake pan or cast
> iron skillet. Tilt the pans to spread the oil evenly.
>
> Using a rolling pin, roll out each ball of dough to a 9-inch circle and
> place in the prepared pans.
>
> Lightly coat each dough disk with cooking spray or oil and cover with
> plastic wrap. Place in a warm, draft-free location and let rise for 1 to 1
> 1/2 hours or until puffy.
>
> Meanwhile, prepare the sauce by combining all the ingredients until
> blended.
> Let sit at room temperature for at least one hour. The sauce can be made
> ahead of time and kept in the refrigerator. Bring to room temperature
> before
> using.
>
> Preheat the oven to 475 degrees F.
>
> For each 9-inch pizza: Spoon 1/3 cup of the sauce on the dough and spread
> to
> within 1 inch of the edges. Sprinkle with 1 1/2 ounces of shredded
> mozzarella cheese. Place toppings of choice in the following order: thin
> meats like pepperoni or canadian bacon, vegetables, ground or cubed meats,
> additional mozzarella cheese.
>
> Place the pizzas in the oven and cook until the outer crust is brown and
> the
> cheese is bubbly in the center (11-15 minutes, depending on how many
> toppings you use).
>
> Remove from the oven. Let cool for 2-3 minutes then remove from the pans to
> a cutting board and cut into wedges using a pizza cutter.
>
>
>
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Re: [CnD] My Mommy's Baked Macaroni And Cheese

[Dani Pagador via Cookinginthedark]

Thanks, Marilyn. This will be on the menu for next week. I've got to
get more sour cream, since I'm eating what we have with guacamole and
chile lime Doritos. I'm going with Neeward's explanation re the 2
cups, but wait for your clarification. I bet you had a great Mommy.
*smile*

On 8/8/20, meward1954--- via Cookinginthedark
 wrote:
> This sounds so incredibly good.  A question from somebody who doesn't make
> Mac and Cheese very often.  Do you mean that the macaroni is 2 cups before
> or after it is cooked?  I know this is a dumb question, but I haven't made
> it in at least 20 years and didn't use a recipe back then, so I don't
> remember what the proportions need to be.  My guess is 2 cups before
> cooking
> it, but I am not sure.
>
> Thanks for a lovely recipe. .
>
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Marilyn Pennington via Cookinginthedark
> Sent: Saturday, August 8, 2020 9:46 AM
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: [CnD] My Mommy's Baked Macaroni And Cheese
>
> My Mommy's Baked Macaroni And Cheese
>
>
>
> 2 cups macaroni, cooked and drained
>
>
>
>   2 1/2 cups shredded cheddar cheese
>
>
>
>   3/4 cup shredded mozzarella cheese
>
>
>
>   1 1/2 cups small curd cottage cheese
>
>
>
>   1/2 cup sour cream
>
>
>
>   1 egg
>
>
>
>   salt and pepper to taste
>
>
>
>   combine all ingredients.  bake in a 2 to 3 quart baking dish that has
> been
> coated with vegetable cooking spray.  bake at 325 degrees for 35 minutes
>
>
>
> This is so good!  Try it, you'll like it!  Enjoy.
>
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Re: [CnD] Homemade Pizza almost

[Dani Pagador via Cookinginthedark]

You could do a variation with flour tortillas (Sweetheart is allergic
to corn, so we swapped those out for flour), refried beans and cheese
between the two tortillas, and cheese and a scant layer of taco
seasoned meat and olives for layer 4. I oiled the pan and put the
Mexican-style pizzas on after I built them; 2 8-inch pizzas fit on a
jelly-roll pan that's 10x15. I think I cooked them at 400dg for 10
minutes. I cut them in fourths and topped with sour cream and salsa.
The tortillas crisped up nicely.

I've gotta do it again for us soon. Great for an easy meal, especially
since Taco Bell is nowhere near where we live, and Mexican pizza is a
favorite for us both.

More Later,
Dani



On 8/8/20, Simon Wong via Cookinginthedark
 wrote:
> Not too crazy about cheese or eggs.
>
> Sent from my iPhone
>
>> On Aug 8, 2020, at 12:30 PM, Simon Wong via Cookinginthedark
>>  wrote:
>>
>> Someone here actually makes a pretty good chicken pizza,   onions peppers
>> and mushrooms and  put the chicken  without the sauce.
>>
>> Sent from my iPhone
>>
>>> On Aug 7, 2020, at 11:09 PM, meward1954--- via Cookinginthedark
>>>  wrote:
>>>
>>> Could you eat a white cheese pizza, if you like that kind of thing?  No
>>> tomato sauce.
>>>
>>>
>>> -Original Message-
>>> From: Cookinginthedark  On Behalf
>>> Of
>>> Simon Wong via Cookinginthedark
>>> Sent: Friday, August 7, 2020 7:59 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Simon Wong 
>>> Subject: Re: [CnD] Homemade Pizza almost
>>>
>>> Sorry cannot eat pizza because of acid reflux.
>>>
>>> -Original Message-
>>> From: Pamela Fairchild via Cookinginthedark
>>> Sent: Friday, August 07, 2020 8:10 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: pamelafairch...@comcast.net
>>> Subject: Re: [CnD] Homemade Pizza almost
>>>
>>> The crust crisps nicely on the edge. It would crisp all over if I weren't
>>> so
>>> generous with my toppings. If you go easy on the sauce, and just add
>>> pepperoni, it gets nice and crispy with the cheese. With the olives
>>> sausage
>>> and onions, it doesn't get as crisp, but you can pick it up and eat it
>>> without it getting floppy. The oil is what helps it to get more crispy.
>>> One
>>> pita crispins if you skip the sauce and just do pepperoni and cheese.
>>> With
>>> all the things I add, the two crust idea really helps. I love the cheese
>>> between. I may also experiment with flour tortillas or a combination of
>>> pita
>>> for the first layer and flour tortilla for the third. With fewer toppings
>>> the cooking time can be cut to 10 or 15 minutes.
>>>
>>> Pamela Fairchild
>>> 
>>>
>>> -Original Message-
>>> From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark
>>> Sent: Friday, August 7, 2020 7:22 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: diane.fa...@gmail.com
>>> Subject: Re: [CnD] Homemade Pizza almost
>>>
>>> I certainly haven't found any frozen pizza that I like. This looks like
>>> all
>>> kinds of possibilities. Does the crust get crispy?
>>>
>>> -Original Message-
>>> From: Cookinginthedark  On Behalf
>>> Of
>>> Pamela Fairchild via Cookinginthedark
>>> Sent: Friday, August 7, 2020 5:26 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: pamelafairch...@comcast.net
>>> Subject: [CnD] Homemade Pizza almost
>>>
>>> DOUBLE CRUST PITA PIZZA
>>>
>>> 2 pitas, any size you choose but both should be the same size, or if not,
>>> use the larger pita on the bottom.
>>> Olive oil
>>> Cheese or cheeses of choice
>>> Pizza sauce of choice or use any pasta sauce you like, or spaghetti sauce
>>> Any toppings of choice
>>>
>>> Choose a pan to cook the pizza in or on. These may range from a cookie
>>> sheet
>>> with an edge to a pizza pan, pie tin, or whatever works with your pitas.
>>> Those all come in different sizes.
>>> Generously oil your pan, then let the larger pita rest on the oily
>>> surface
>>> of the pan. Flip the pita making sure there is enough oil to coat the
>>> second
>>> side, but not as generously as the first side. Flip it one more time so
>>> the
>>> less oily side is on top.
>>> Put cheese slices on the pita for the second layer. Make certain to cover
>>> all the pita well to within 1/8 inch of the border.
>>> Layer 3 is the second pita. Press it down firmly against the cheese so it
>>> all sticks together when the cheese melts.
>>> Layer 4 is the sauce. I put it on with an ice cream scoop and used 3 full
>>> scoops to cover the crust.
>>> Layer 5 was a sausage patty that was cooked in the microwave and then
>>> broken
>>> up to a crumble. Best to use 2 breakfast patties here.
>>> Layer 6 was onions cooked in the same way, I used half an onion and it
>>> was a
>>> Vidalia.
>>> Layer 7 was black olives, I used 10 that I cut up into 3 slices each.
>>> Layer 8 was a thin layer of grated cheese, about the same amount in layer
>>> 2
>>> where I used the slices.
>>> Layer 9 was pepperoni, and I was generous with that. If you like it
>>> slightly
>>> well done like I do, put it on t

Re: [CnD] Copy Cat Pizza Hut Pizza

[Dani Pagador via Cookinginthedark]

Just as an aside, don't swap out the olive oil for butter. It doesn't
work. I was out of EVO and tried the butter in a pinch. Edible, but
not a good idea to redo.

On 8/8/20, Pamela Fairchild via Cookinginthedark
 wrote:
> Unfortunately, it is all that oil that makes the dough turn out crisp and
> crunchy without being tough or too hard to chew well. It is the one thing
> that distinguishes the crust from that of other companies. So don't make it
> often and use it for those serious treats for special occasions. It works
> best when made in a pan crust pizza pan. That is like a round cake pan but
> it is 16 inches around. It would use up probably 2/3 of that dough recipe
> since you fit it into the pan and work it up the sides before letting it
> rise.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
> Sent: Friday, August 7, 2020 8:51 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Copy Cat Pizza Hut Pizza
>
> Here it is.  It uses 3 ounces oil in each of 3 9 inch pizza pans or cast
> iron skillets.  That's right folks, 3 ounces each pan.  That's 6
> tablespoons
> in the bottom of each pan, 3 eighths  of a cup!  Oh, and then you use some
> of that butter-flavored spray as well.  I will try this recipe with maybe a
> little les oil, but I won't leave it out altogether.
>
>
>
> Copy Cat Pizza Hut Pizza
>
> Pizza Crust
> 1 package dry yeast
> 1 tablespoon sugar
> 1/2 teaspoon salt
> 1/4 cup non-fat dry milk powder
> 1 1/3 cup warm water (105 degrees F)
> 2 tablespoons vegetable oil (for dough)
> 4 cups all-purpose flour
>
> Pizza Sauce
> 1 can (8 ounce size) tomato sauce
> 1 teaspoon dried oregano
> 1/2 teaspoon dried marjoram
> 1/2 teaspoon dried basil
> 1/2 teaspoon garlic salt
>
> Assembly
> 9 ounces vegetable oil (3 ounce per pan) butter flavored cooking spray
> mozzarella cheese pizza toppings as desired
>
>
>
> directions
>
> For the dough: Combine the yeast, sugar, salt, and dry milk in a 2-quart
> size mixing bowl. Add the water and stir to mix. Let the mixture sit for 2
> minutes or until the yeast starts to bubble.
>
> Add the oil to the dough mixture and stir to combine.
>
> Add the flour in one cup increments, stirring after each addition, until a
> dough forms and the flour is all combined.
>
> Turn the dough out onto a flat, lightly floured surface and knead for about
> 10 minutes.
>
> Divide the dough into three equal balls.
>
> Place about 3 ounces of oil in the bottom of each 9-inch cake pan or cast
> iron skillet. Tilt the pans to spread the oil evenly.
>
> Using a rolling pin, roll out each ball of dough to a 9-inch circle and
> place in the prepared pans.
>
> Lightly coat each dough disk with cooking spray or oil and cover with
> plastic wrap. Place in a warm, draft-free location and let rise for 1 to 1
> 1/2 hours or until puffy.
>
> Meanwhile, prepare the sauce by combining all the ingredients until
> blended.
> Let sit at room temperature for at least one hour. The sauce can be made
> ahead of time and kept in the refrigerator. Bring to room temperature
> before
> using.
>
> Preheat the oven to 475 degrees F.
>
> For each 9-inch pizza: Spoon 1/3 cup of the sauce on the dough and spread
> to
> within 1 inch of the edges. Sprinkle with 1 1/2 ounces of shredded
> mozzarella cheese. Place toppings of choice in the following order: thin
> meats like pepperoni or canadian bacon, vegetables, ground or cubed meats,
> additional mozzarella cheese.
>
> Place the pizzas in the oven and cook until the outer crust is brown and
> the
> cheese is bubbly in the center (11-15 minutes, depending on how many
> toppings you use).
>
> Remove from the oven. Let cool for 2-3 minutes then remove from the pans to
> a cutting board and cut into wedges using a pizza cutter.
>
>
>
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Re: [CnD] French toast in the oven

[Dani Pagador via Cookinginthedark]

Cooking Without Looking has an oven-baked French Toast recipe on p.
60. It'll serve 6, and looks really doable. On BARD as both a .brf and
audio download.

HTH,
Dani

On 8/8/20, lorischarff--- via Cookinginthedark
 wrote:
> Hi Bill,
> I have seen recipes for French Toast in the oven. I even made it once.
> Usually, you let the thick bread slices-not sandwich bread from the store
> soak overnight or for a few hours. This is done in a 9 by 13 pan. I would
> search for oven French  toast when looking.
> Lori
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Bill Deatherage via Cookinginthedark
> Sent: Saturday, August 8, 2020 12:43 PM
> To:  
> Cc: Bill Deatherage 
> Subject: [CnD] French toast in the oven
>
>
>
> Sent from my iPad hello everyone,
> I have done French toast on top of the stove in a skillet but was
> wondering,
> is there a way to do it in the oven.
> Bill Deatherage
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>
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> https://www.avg.com
>
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Re: [CnD] Sprouts and almonds

[Dani Pagador via Cookinginthedark]

Hi, Mary.
Thanks for mentioning what you are growing. I didn't know garlic
sprouts and cabbage sprouts were an option. I'll have to look in to
those. David and I have done mung beans and have broccoli microgreens
in the pantry waiting to try. We've only bought from Amazon, but we'll
also look in to the companies you purchase from.

Thanks,
Dani

On 8/8/20, meward1954--- via Cookinginthedark
 wrote:
> I started sprouting last year and my husband and I are both growing
> microgreens as well.  Good pandemic hobby.  I buy the seeds from sprout
> companies, like Sprout People and the Sprout House.  They recommend to
> freeze the seeds if you have to store for long periods.  So I expect that
> the almonds will sprout since everything else has.  Right now, I have
> cabbage microgreens growing.  I also have garlic sprouts, but I am not sure
> how I am going to harvest them and get the seed pods off.  It's a tangled
> mess.
>
> I like growing these things and I'm having to teach myself to eat them.
> Some of them are an acquired taste while others are just delicious.  It's
> been fun and keeps me sane during Covid19.  I've never ben able to grow
> anything before, let alone some of my own food.
>
> Mary Ward
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Pamela Fairchild via Cookinginthedark
> Sent: Saturday, August 8, 2020 12:18 PM
> To: cookinginthedark@acbradio.org
> Cc: pamelafairch...@comcast.net
> Subject: Re: [CnD] STRAWBERRY SPINACH SALAD WITH POPPY SEED DRESSING
>
> I don't know if your almonds from the freezer will sprout since you froze
> them. Maybe they will survive it but if they were not already frozen when
> you bought them, they may not sprout now that you froze them yourself. If
> they don't sprout you can still eat them if they taste ok. I don't know if
> other grains sprout once they are frozen either. I do know that yeast keeps
> longer if you freeze it though.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
> Sent: Saturday, August 8, 2020 12:12 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] STRAWBERRY SPINACH SALAD WITH POPPY SEED DRESSING
>
> Sprouted almonds, OMG!  I have some almonds to sprout in my freezer.  I
> haven't done it yet.  I could try store-bought almonds that I didn't buy
> special for this purpose, but they might not all sprout.
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Jennifer Thompson via Cookinginthedark
> Sent: Saturday, August 8, 2020 11:05 AM
> To: cookinginthedark@acbradio.org
> Cc: Jennifer Thompson 
> Subject: [CnD] STRAWBERRY SPINACH SALAD WITH POPPY SEED DRESSING
>
>
> STRAWBERRY SPINACH SALAD WITH POPPY SEED DRESSING
>
>
> SERVINGS: 4 TO 6
>
> TIME: 12 MINUTES
>
>
>
> INGREDIENTS:
>
> DRESSING:
>
> 1/2 cup extra virgin olive oil
>
> 2 tablespoons apple cider vinegar
>
> 1 and 1/2 tablespoons poppy seeds
>
> 1 tablespoon lemon juice
>
> SALAD:
>
> 6 cups fresh spinach
>
> 2 cups chopped strawberries
>
> 1/2 red onion, diced
>
> 1 avocado, diced
>
> 1/4 to 1/2 cup goat's milk feta
>
> 1/4 cup sprouted almonds, chopped
>
>
>
> DIRECTIONS:
>
> In a small bowl, mix all the dressing ingredients until well combined. Set
> aside.
>
> In a large bowl, combine all the salad ingredients. Pour the dressing onto
> the salad and mix until well combined. Refrigerate for 20 minutes and then
> serve.
>
>
>
> Make It Vegan
>
> Replace the feta with dairy-free cheese.
>
>
>
>
>
>
>
>
>
>
>
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Re: [CnD] My Mommy's Baked Macaroni And Cheese

[Dani Pagador via Cookinginthedark]

Thanks, Helen. You learn something new every day. Today it's re
cooking ratios. I can't read, either, or wasn't paying attention when
JFW was reading to me early this morning.

More Later,
Dani

On 8/8/20, meward1954--- via Cookinginthedark
 wrote:
> Sorry, I guess I can't read.  It doesn't sound like much macaroni, which
> means this must be really rich.  I have to try it.
>
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Helen Whitehead via Cookinginthedark
> Sent: Saturday, August 8, 2020 3:24 PM
> To: cookinginthedark@acbradio.org
> Cc: Helen Whitehead 
> Subject: Re: [CnD] My Mommy's Baked Macaroni And Cheese
>
> The recipe reads
> 2 cups macaroni, cooked and drained
> So if you need 2 cups of macaroni that's already cooked, that would be one
> cup uncooked macaroni.
> Hope this helps.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of meward1954--- via Cookinginthedark
> Sent: Saturday, August 8, 2020 12:03 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] My Mommy's Baked Macaroni And Cheese
>
> This sounds so incredibly good.  A question from somebody who doesn't make
> Mac and Cheese very often.  Do you mean that the macaroni is 2 cups before
> or after it is cooked?  I know this is a dumb question, but I haven't made
> it in at least 20 years and didn't use a recipe back then, so I don't
> remember what the proportions need to be.  My guess is 2 cups before
> cooking
> it, but I am not sure.
>
> Thanks for a lovely recipe. .
>
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Marilyn Pennington via Cookinginthedark
> Sent: Saturday, August 8, 2020 9:46 AM
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: [CnD] My Mommy's Baked Macaroni And Cheese
>
> My Mommy's Baked Macaroni And Cheese
>
>
>
> 2 cups macaroni, cooked and drained
>
>
>
>   2 1/2 cups shredded cheddar cheese
>
>
>
>   3/4 cup shredded mozzarella cheese
>
>
>
>   1 1/2 cups small curd cottage cheese
>
>
>
>   1/2 cup sour cream
>
>
>
>   1 egg
>
>
>
>   salt and pepper to taste
>
>
>
>   combine all ingredients.  bake in a 2 to 3 quart baking dish that has
> been
> coated with vegetable cooking spray.  bake at 325 degrees for 35 minutes
>
>
>
> This is so good!  Try it, you'll like it!  Enjoy.
>
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Re: [CnD] Help! Tofu!

[Dani Pagador via Cookinginthedark]

When I was going to summer camp as a kid, the Seventh-Day Adventist
cook, a whiz in the kitchen, made a mud pie with firm tofu in it,
blended with whatever chocolate filling she used. Tofu can be plain
and bland-tasting if you cut some off the slab and have a taste. But
it's an amazing chameleon, taking on the flavors of what it gets
cooked with. I lost the recipe for the pie, so am sorry I can't send
it. But that absulutely fabulous pie is one of my favorite memories
about the camp.

More Later,
Dani



On 8/9/20, Jude DaShiell via Cookinginthedark
 wrote:
> Japanese even make desserts from tofu pudding varieties with flavored
> syrup and fruit mixed in if memory serves.
>
> On Mon, 27 Jul 2020, Linda S. via Cookinginthedark wrote:
>
>> Date: Mon, 27 Jul 2020 19:15:50
>> From: Linda S. via Cookinginthedark 
>> To: cookinginthedark@acbradio.org
>> Cc: Linda S. 
>> Subject: Re: [CnD] Help! Tofu!
>>
>> Hi Debbie:
>>
>>
>> When my husband claimed that he was a vegetarian, I used to use this tofu
>> in a
>> stir-fry. I would saute the garlic and onions in sesame oil, or if I
>> didn't
>> have that I would use just regular oil. Then I would add brocollie, green
>> beans, peppers, etc. I also used to make it like scrambled eggs just mash
>> it
>> up. It's also good in miso soup.
>>
>> Good luck. It is tasteless if you don't add anything.
>>
>> Linda
>>
>> On 7/27/2020 3:44 PM, Deborah Armstrong via Cookinginthedark wrote:
>> > So here's the thing. I really hate Tofu! I've tried it in restaurants
>> > where,
>> > presumably, they know what they are doing. And to me, it always tasted
>> > like
>> > cardboard.
>> >
>> > But Walmart messed up our order and I ended up with two large containers
>> > of
>> > extra-firm tofu.
>> >
>> > I tried to talk my husband in to feeding it to our dogs, but he wants me
>> > to
>> > try cooking it and see if he likes it.
>> >
>> > What can you suggest I do with it that is simple, foolproof and won't
>> > require another grocery order? Oh and that won't taste like cardboard!
>> >
>> > --Debee
>> >
>> > ___
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>>
>
> --
>
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Re: [CnD] 5 Ground Mustard Substitutes

[Dani Pagador via Cookinginthedark]

No, I like them, too. I've had them in soups mostly. They have an
interesting flavor, not like mustard at all imho.

More Later,
Dani

On 8/10/20, Pamela Fairchild via Cookinginthedark
 wrote:
> Probably! LOL!
> Am I the only one who likes mustard greens?
>
> Pamela Fairchild
> 
>
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Re: [CnD] Dill Vinaigrette

[Dani Pagador via Cookinginthedark]

Hey, Guys.
Here's the recipe for the vinaigrette.



 Dill Vinaigrette

 Prep:
 15 mins
 Total:
 15 mins
 Servings: 2

 Ingredients
1/4 cup vegetable oil
2 tablespoons red wine vinegar
1-1/2 teaspoons white sugar
1/2 teaspoon dried dill weed
1/8 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dry mustard
1/8 teaspoon ground black pepper

 Directions

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

More Later,
Dani



On 8/11/20, Lisa Belville via Cookinginthedark
 wrote:
> Thank you.  That's good to know.  Now I need to go back through my
> recipes and proof them.  This is what I get for not using punctuation
> when copying and pasting.
>
>
> Lisa
>
>
> On 8/10/2020 4:30 PM, Immigrant via Cookinginthedark wrote:
>> Question mark usually means that a fraction is represented by a special
>> character instead of being written as a number, and screen reader often do
>> not recognize those characters and render them as question marks. If 1/2,
>> 1/3, 1/4, etc. is written as a special character, they often turn up as
>> question marks in a text.
>>
>> -Original Message-
>> From: Cookinginthedark  On Behalf
>> Of Pamela Fairchild via Cookinginthedark
>> Sent: Monday, August 10, 2020 4:56 PM
>> To: cookinginthedark@acbradio.org
>> Cc: pamelafairch...@comcast.net
>> Subject: Re: [CnD] Dill Vinaigrette
>>
>> Lisa, the last 5 ingredients have question marks  for the amounts. Did you
>> mean 1 teaspoon each? If so, I question that amount of pepper. It seems
>> like too much. Or did those question marks mean for us to adjust the
>> amounts of those ingredients to our liking? In which case I would still be
>> at a loss to know how much to add.
>>
>> Pamela Fairchild
>> 
>>
>> -Original Message-
>> From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark
>> Sent: Monday, August 10, 2020 4:04 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Lisa Belville 
>> Subject: [CnD] Dill Vinaigrette
>>
>> Okay, this is the recipe I am making without the ground mustard. I have
>> Dijon and basic yellow.  I'll probably go with the Dijon and just adjust
>> spices to compensate for the extra liquid. Unfortunately, I got the
>> answers from you guys and my sister just as the Instacart shopper started
>> shopping.  At least I know for next time.
>>
>>
>> Oh, and my sister says she uses ground or dry mustard all of the time. Who
>> knew?  
>>
>>
>> Dill Vinaigrette
>>
>> Prep:
>> 15 mins
>> Total:
>> 15 mins
>> Servings: 2
>>
>> Ingredients
>>
>>
>> ¼ cup vegetable oil
>> 2 tablespoons red wine vinegar
>> 1?½ teaspoons white sugar
>> ½ teaspoon dried dill weed
>> ? teaspoon salt
>> ? teaspoon onion powder
>> ? teaspoon garlic powder
>> ? teaspoon dry mustard
>> ? teaspoon ground black pepper
>>
>> Directions
>>
>> Step 1
>> In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion
>> powder, garlic powder, dry mustard and pepper. Blend until smooth, cover
>> and refrigerate until chilled.
>>
>> Lisa
>>
>>
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Re: [CnD] CHOCOLATE TOFU PIE, #2

[Dani Pagador via Cookinginthedark]

If you've got two of the same sized baking pans, you can cut the tofu
into thin blocks, maybe an inch thick either lengthwise or crosswise,
put the pieces in one pan between a few layers of paper towel, put the
other pan on top, and put some cans in to weigh the pan down. Let it
sit for at least a half hour. This will definitely help drain the
water. It's a pain to squeeze tofu. At least for me, weighing it down
gets more water out.

HTH,
Dani

On 8/11/20, meward1954--- via Cookinginthedark
 wrote:
> It has to be stored in water.  So you have to wrap it in paper towels and
> squeeze out the water before cooking with it.
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Marilyn Pennington via Cookinginthedark
> Sent: Tuesday, August 11, 2020 11:06 AM
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: Re: [CnD] CHOCOLATE TOFU PIE, #2
>
> I just found the recipe.  I don't know anything about cooking with Tofu.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> gail johnson via Cookinginthedark
> Sent: Tuesday, August 11, 2020 11:06 AM
> To: cookinginthedark@acbradio.org
> Cc: gail johnson 
> Subject: Re: [CnD] CHOCOLATE TOFU PIE, #2
>
> is the mixture of the tofu and chocolate the honey?
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[CnD] ISO T&T Canned Salmon Loaf Recipe?

[Dani Pagador via Cookinginthedark]

Hi, Guys.
My Aunt sent a bulk load of Costco sanned salmon. I'll be eating
salmon sandwiches and salmon and rice, but need other ideas for what
to do with it all. Does anyone have a favorite recipe for salmon loaf?
Would appreciate any help. Years ago a friend was on Weight Watchers
and shared their version with me. I was not impressed. I need flavor.
Points be damned. I don't have that kind of willpower. Flavor and
chocolate are my best friends.

More Later,
Dani
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Re: [CnD] ISO T&T Canned Salmon Loaf Recipe?

[Dani Pagador via Cookinginthedark]

Thanks, Mary. I think it'll go well with Immigrant's single-serve
microwave Mac and Cheese based on your msg. It also gives me an idea
for his and hers mac salad, since David can't have seafood.

Are you the same Mary that's on the very quiet Blind-Sudoku list? If
yes, it's good to catch up with you again. Please say Hi to Aaron for
me.

More Later,
Dani

On 8/11/20, meward1954--- via Cookinginthedark
 wrote:
> Dani:
>
> I don't have a recipe for this, but you can make it into a salmon and pasta
> salad.  Cook some macaroni or shells.  I honestly don't remember how much,
> at least a cup raw, but probably more.  Drain the pasta and drain the
> salmon.  Use mayonnaise to bind together.  Ad whatever seasonings you like.
> Add chopped hard boiled eggs if you like.  You can ad diced or sliced
> celery.  I have even put in a can of corn, drained, or you could use peas.
> You imagination is the only limitation.
>
> Another way to do this is to make a box of macaroni and cheese according to
> package directions.  Add the drained salmon and a drained can of corn.
> This
> is also flexible, you can ad a little more cheese if you like, chopped
> green
> onion or maybe even sautéed regular onion, any seasonings you like.  I used
> to make versions of this all the time back when I was single.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Dani Pagador via Cookinginthedark
> Sent: Tuesday, August 11, 2020 6:59 PM
> To: cookinginthedark 
> Cc: Dani Pagador 
> Subject: [CnD] ISO T&T Canned Salmon Loaf Recipe?
>
> Hi, Guys.
> My Aunt sent a bulk load of Costco sanned salmon. I'll be eating salmon
> sandwiches and salmon and rice, but need other ideas for what to do with it
> all. Does anyone have a favorite recipe for salmon loaf?
> Would appreciate any help. Years ago a friend was on Weight Watchers and
> shared their version with me. I was not impressed. I need flavor.
> Points be damned. I don't have that kind of willpower. Flavor and chocolate
> are my best friends.
>
> More Later,
> Dani
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Re: [CnD] for Ron, Scrambling Eggs In The Microwave

[Dani Pagador via Cookinginthedark]

Hi, Lisa.
Thanks for such a wonderful description of the omelette maker. I've
gotta get one. I'm horrible at doing them on the stove, and it's nice
to know there's a microwave alternative.

More Later,
Dani

On 8/12/20, Lisa Belville via Cookinginthedark
 wrote:
> Hi, Ron.
>
>
> I do scrambled eggs and omelets in the microwave all of the time.
>
>
> You've actually got a good start because a scrambled egg is just an egg
> cracked and beaten with a fork.  So, you would just poke the yoke a few
> times as you usually do, then use a quick back and forth motion to whisk
> the yoke and white around in the mug until the yoke and white are
> thoroughly combined.  Then add a teaspoon or so of water to the mix and
> give it a gentle stir. I don't know why, but eggs in the microwave taste
> better with water.  Someone told me that a long time ago and I didn't
> believe it, I was always a milk person, but for the microwave, it seems
> to work better than milk and makes the eggs fluffier..
>
>
> I have my favorite egg cooker. . . A silicone omelet maker I got at
> Target last year.  It's designed to be used either opened or closed, and
> it does a great job with just scrambled eggs or omelets.
>
>
> It's a single piece of silicone that folds in half.  To start you crack
> eggs and whisk them as if making scrambled eggs and pour them into the
> maker when it's unfolded and laid out flat.  Cook for about a minute or
> a minute and 20 seconds, depending on the number of eggs and the wattage
> of your microwave.  Then remove the maker from the microwave and add
> your omelet ingredients, bacon, cheese, sausage, veggies. . Whatever you
> want.  Then carefully fold the silicone in half.  There are raised
> pieces at one end that line up with wholes in the other side of the
> maker, so it fits perfectly and isn't hard to line up.
>
>
> Pop it back in the microwave and cook for another 45 seconds to a minute.
>
>
> If you just want to scramble a few eggs, you can just pull the maker out
> after a minute or so and stir things gently with a fork, then pop it
> back in for thirty seconds or so. This would also be when you could add
> cheese if you like scrambled eggs with cheese.
>
>
> The downside to this omelet maker is that it's small, only three or so
> eggs will work well.  The first time I made a three egg omelet I put in
> a bunch of cheese and bacon and it was a bit runny.  I cooked it for a
> few seconds longer, and it was cooked all right, but there was some egg
> juice in the microwave.  The finished omelet was good, though.
>
>
> I believe the Blind Mice Mall sells a silicone omelet maker.  If not,
> they're about $10 or so at Wall Mart, Target, even Amazon.
>
>
> You could also try silicone muffin pans, even the larger sized muffin
> pans would work.  Silicone is nonstick and very easy to clean.  If you
> clean it right and take care of it it will last and not take on smells
> of cooked items.
>
>
> Hope this helps some.
>
>
> Lisa
>
>
> On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote:
>> Here's my recipe for homemade egg muffins.
>> 1. I take a coffee mug per egg.
>> That keeps the mess down and easy to clean up.
>> We all need to remember rehab 101, you make the mess, you clean it up.
>> SMILES.
>> Make sure you spray a little cooking spray in the mugs first.
>> Then crack your egg into each mug.
>> 2. With a fork, stir up your egg and make sure you poke the egg
>> mixture with the fork so that the egg doesn't explode in the microwave
>> oven.
>> 3. I always cover my egg cups with the microwave cover to also keep
>> the mess down.
>> The best tip I can share with you to make fried eggs in the microwave
>> is to have the microwave on half power for two minutes.
>> Each microwave is slightly different.
>> But for a reference, my Panasonic microwave oven has 1,400 watts of
>> power.
>> So, at half power, that would be 700 watts.
>> But I might play with that even more, even though I have a perfect
>> power setting for fried eggs only.
>> Would love advice on doing eggs sunny side up/over easy to sop up the
>> yoke with my toast and or biscuits.
>> And also would love some advice on doing scrambled eggs as well.
>> But place your eggs in the microwave oven for two minutes on half power.
>> Place what you would want on your sandwich in a toaster oven, if you
>> have one.
>> I love my talking toaster oven.
>> But I know not everyone can afford this oven.
>> I usually have a sausage patty on my sandwich.
>> I place the patty in the toaster oven for ten minutes at 350 on the
>> bake feature.
>> I also throw in a frozen hash brown in with my sausage patty and let
>> both cook for ten minutes at 350.
>> I then build my breakfast sandwich and might throw in a slice of
>> cheese while building the sandwich.
>> I take a English muffin out for my bread.
>> I build the sandwich and then place it back into the toaster oven and
>> switch from bake to toast and with the hash brown patty still in the
>> oven, I cook eve

Re: [CnD] Salmon Loaf, From Neesie

[Dani Pagador via Cookinginthedark]

No, I eat the bones, too, same with sardines. This recipe looks really
good. Thanks for it, and all the rest that you share.

On 8/12/20, meward1954--- via Cookinginthedark
 wrote:
> I never take out the bones or anything else from the canned salmon.  Am I
> the only one who eats it all?  I thought I read that many of the nutrients
> were in the skin and bones.
>
> I used to make recipes like that with canned mackerel.  It is not as
> expensive.  I don't think it is as good either though.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Marilyn Pennington via Cookinginthedark
> Sent: Wednesday, August 12, 2020 1:03 PM
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: [CnD] Salmon Loaf, From Neesie
>
>   Salmon Loaf, From Neesie
>
>
>
> Preheat oven to 350 degrees F., rack in the middle position
>
>
>
> This recipe is from Stan Kramer's sister Kitty. (When they were growing up,
> Stan used to tease that she was fated to marry a man named Katz.) Kitty
> says
> you can use pink salmon, but the loaf turns out looking a little gray. Red
> salmon's  more expensive, but it's worth it if you're serving this for
> company.
>
>
>
> 2 cans red salmon (I used two 14.75-ounce cans)
>
> 1 cup finely ground bread crumbs (or cracker crumbs or matzo meal)
>
> 1 cup evaporated milk (or light cream)
>
> 2 beaten eggs (you can just beat them up with a fork)
>
> 1 teaspoon salt
>
> ½ teaspoon pepper
>
> ½ teaspoon onion powder
>
> ½ teaspoon sage
>
> ½ teaspoon ground oregano
>
> ¼ cup melted butter (½ stick
>
> ¼ cup dried chopped onions (or ½ small onion, finely chopped) 8-ounce
> package frozen green peas
>
>
>
> Spray a bread pan with non-stick cooking spray. (The one Kitty uses is
> glass
> and the bottom measures 4-inches by 8-inches.) Drain the salmon in a
> strainer. Prepare it by taking out the bones and removing most of the
> silver
> skin. Let it continue to drain while you mix up the rest of the loaf.
>
> In a large bowl, mix the ground breadcrumbs, evaporated milk, beaten eggs,
> and seasonings. Add the melted butter and dried chopped onions, and mix
> well.
>
> Add the salmon and the frozen peas, and mix it all up with a big wooden
> spoon. (You may have to get in there with your hands to make sure it's
> thoroughly mixed.) Transfer the salmon mixture to the pan you've prepared,
> filling it to within a half-inch of the top. If you have any salmon mixture
> left over, shape it into patties, separate the patties with wax paper,
> stick
> them in a freezer bag and  pop them in the freezer. They make wonderful
> salmon patties. Just thaw them and fry them in butter.
>
> Bake at 350 degrees F. for 1 to 1 ½ hours. If the top starts browning too
> rapidly, tent a piece of aluminum foil over the top.
>
> Let cool for ten minutes and then slice and serve. This is especially good
> with dill sauce.
>
>
>
> Dill Sauce:
>
> This sauce must be made at least 4 hours in advance (overnight is even
>
> better.)
>
>
>
> 2 Tablespoons heavy cream
>
> ½ cup mayonnaise
>
> 1 teaspoon crushed fresh baby dill (if you can't find baby dill, you can
> make it with ½ teaspoon dried dill weed, but it won't be as good)
>
>
>
> Mix the cream with the mayonnaise until it's smooth and then mix in the
> dill. Put the sauce in a small bowl, cover it with plastic wrap, and
> refrigerate it for at least 4 hours.
>
>
>
> A note from Stan's wife, Lolly: This looks really pretty if you make a
> double batch of piecrust dough, roll half in an oval for the bottom, and
> hand-shape the salmon mixture on top of that, leaving 2 inches of dough
> uncovered around the  outside. Roll out the other half of the dough, drape
> it over the top, and tuck up the bottom edges, crimping them as you would
> for a pie. Cut slits in the top and a hole in the center to serve as a
> vent,
> then brush the entire surface of  the dough with egg yolk mixed with a bit
> of water. Bake it the same as you would for a regular salmon loaf and serve
> it as a "company dish."
>
>
>
> Source Sugar Cookie Murder by Joanne Fluke.  From Neesie
>
>
>
>
>
>
>
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Re: [CnD] Egg muffins, via the microwave oven.

[Dani Pagador via Cookinginthedark]

Hi, Linda. You wrote 30 to 45 minutes for the second cooking time,
after you stir the eggs around a bit. Pamela and I are in good
company, then re distracted typing, where you know what you mean but
your fingers tap out something totally else.

More Later,
Dani, who'll make scrambled eggs and spam for a late lunch



On 8/12/20, Linda S. via Cookinginthedark  wrote:
> I think I am the one you mean. I guess I should just stay out of things
> I don't know. I don't do exacto cooking. So if the eggs are a little
> runny then put them back for a little more. I'm not sure what I did
> wrong here. I reread my post and I guess in my mind it made sense, but
> not to others.
>
> On 8/12/2020 4:35 PM, Pamela Fairchild via Cookinginthedark wrote:
>> It wasn't your recipe, Ron, it was in one of the responses, and
>> delightful
>> and wonderful because I have done exactly the same thing at times. I was
>> glad to know that I have company.. I meant no criticism or harm, but it
>> was
>> genuinely funny and I responded accordingly.
>>
>> Pamela Fairchild
>> 
>>
>> -Original Message-
>> From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark
>> Sent: Wednesday, August 12, 2020 5:28 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Ron Kolesar 
>> Subject: Re: [CnD] Egg muffins, via the microwave oven.
>>
>> Couldn't find what you were talking about.
>> But I might want to proof read my letters a little more carefully.
>> I need to watch my out going letters, since I have neuropathy in my
>> fingertips, and its like my brain and my fingertips, aren't on the same
>> page.
>> Sorry about the mix-up.
>> Ron
>>
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Re: [CnD] Sweet Hots

[Dani Pagador via Cookinginthedark]

Hi, Karen.
Just clarifying. Is that 5 pounds of sugar?

Thanks,
Dani

On 8/15/20, Karen Delzer via Cookinginthedark
 wrote:
> Yah, and they're sooo easy! I couldn't believe I liked them!
>
> Karen
>
> At 01:30 PM 8/15/2020, you wrote:
>>OMG, that sounds so good.
>>
>>
>>
>>-Original Message-
>>From: Cookinginthedark  On Behalf
>> Of
>>Karen Delzer via Cookinginthedark
>>Sent: Saturday, August 15, 2020 3:19 PM
>>To: Cookinginthedark@acbradio.org
>>Cc: Karen Delzer 
>>Subject: [CnD] Sweet Hots
>>
>> These pickles are s great! If you'd asked me if I wanted to
>> try
>>something like this, I'd have told you no. And, indeed, I wanted to say
>> that
>>when someone offered them to me, but I wanted to be nice.
>>Well, I got a big surprise!
>>
>>Sweet Hots
>>
>>1 gallon jar  hamburger dill slices
>>lb5 granulated sugar
>>1 bottle Tobasco sauce
>>
>>Pour Tobasco and sugar into the jar of pickles, close tightly and shake
>> like
>>crazy! I mean, shake that jar like you are the mother of all earthquakes!
>>Now put it on the counter and in the evening, flip it upside down. In the
>>morning, flip it again. Do this for five days.
>>After that, you will have some fabulous pickles. I was told that I didn't
>>need to fridge them, but that just goes against the grain, so I did put
>> them
>>in the fridge. But,, who knows!
>>
>>Enjoy!
>>
>>Karen
>>
>>
>>a
>>
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>>
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>
>
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Re: [CnD] My Mommy's Baked Macaroni And Cheese

[Dani Pagador via Cookinginthedark]

Hi, Marilyn.
I have all the stuff to make this, but need a starting point for the
salt and pepper. How much do you use when you make this?

Thanks,
Dani

On 8/8/20, Marilyn Pennington via Cookinginthedark
 wrote:
> Anyway, if you don't think there is enough cooked macaroni, put some more
> in
> there.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Helen Whitehead via Cookinginthedark
> Sent: Saturday, August 8, 2020 4:24 PM
> To: cookinginthedark@acbradio.org
> Cc: Helen Whitehead 
> Subject: Re: [CnD] My Mommy's Baked Macaroni And Cheese
>
> The recipe reads
> 2 cups macaroni, cooked and drained
> So if you need 2 cups of macaroni that's already cooked, that would be one
> cup uncooked macaroni.
> Hope this helps.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of meward1954--- via Cookinginthedark
> Sent: Saturday, August 8, 2020 12:03 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] My Mommy's Baked Macaroni And Cheese
>
> This sounds so incredibly good.  A question from somebody who doesn't make
> Mac and Cheese very often.  Do you mean that the macaroni is 2 cups before
> or after it is cooked?  I know this is a dumb question, but I haven't made
> it in at least 20 years and didn't use a recipe back then, so I don't
> remember what the proportions need to be.  My guess is 2 cups before
> cooking
> it, but I am not sure.
>
> Thanks for a lovely recipe. .
>
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Marilyn Pennington via Cookinginthedark
> Sent: Saturday, August 8, 2020 9:46 AM
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: [CnD] My Mommy's Baked Macaroni And Cheese
>
> My Mommy's Baked Macaroni And Cheese
>
>
>
> 2 cups macaroni, cooked and drained
>
>
>
>   2 1/2 cups shredded cheddar cheese
>
>
>
>   3/4 cup shredded mozzarella cheese
>
>
>
>   1 1/2 cups small curd cottage cheese
>
>
>
>   1/2 cup sour cream
>
>
>
>   1 egg
>
>
>
>   salt and pepper to taste
>
>
>
>   combine all ingredients.  bake in a 2 to 3 quart baking dish that has
> been
> coated with vegetable cooking spray.  bake at 325 degrees for 35 minutes
>
>
>
> This is so good!  Try it, you'll like it!  Enjoy.
>
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>
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Re: [CnD] measuring spoons question

[Dani Pagador via Cookinginthedark]

The spoons also have raised print on them under the Braille. I'm
looking at the 1/2 teaspoon, and I can feel the 1, the straight line
that separates the fraction, and the two. So if the user knows the
shape of print, that can be a handy thing.

There's also raised print closer to where the spoon hooks on to the
ring. It's too small and too close together for me to make out.

That would be my go-to set of spoons if they were metal. I love that 2
tablespoon measure, and wish there were a 1-1/2 tablespoon measure as
well.

More Later,
Dani



On 8/15/20, meward1954--- via Cookinginthedark
 wrote:
> So I went and looked at the spoons from the PourFect line from Blind Mice
> Mart.
>
> Here's what they did to label them.  The teaspoons have numbers on them but
> no letters.  So 1 teaspoon is just a 1, 1/2 teaspoon is just 1/2, 3/8, and
> all the others.  After the teaspoon, you start having fractions of the
> tablespoon.  So 1 t is one tablespoons, 2 t is 2 tablespoons.  I don't
> remember if there was a 2 teaspoon measure, but if there had ben one, it
> would have said just 2 and not 2 t.
>
> There are so many of these spoons that you really do need to be able to read
> them.  I don't think I would recommend anyone to buy them who could not read
> either the print or the Braille.  But if you can read the Braille, they are
> nice.
>
> I had not used them in a while, so I forgot that the teaspoons did not have
> a letter on them at all.
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Sugar Lopez via Cookinginthedark
> Sent: Saturday, August 15, 2020 2:35 PM
> To: cookinginthedark@acbradio.org
> Cc: Sugar Lopez 
> Subject: Re: [CnD] measuring spoons question
>
> Oh wow,
> I don't have anything like that
> I would assume it is tablespoon
> If I was not sure, I would take my 1 teaspoon and fill the 2 t spoon jus
> find out.
> Sorry about that
> Anyone else has idea?
> sugar
> “How lucky I am to have something that makes saying goodbye so hard.”
> - - Winnie the Pooh
> 🙏, 😘
> I appreciate your friendship/support at:
> https://www.gofundme.com/sugars-transplant-journey
> -Sugar
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Gary Metzler via Cookinginthedark
> Sent: Saturday, August 15, 2020 11:57 AM
> To: cookinginthedark@acbradio.org
> Cc: Gary Metzler 
> Subject: Re: [CnD] measuring spoons question
>
> Hi Sugar,
>
> The spoon that says 2 t looks bigger than a teaspoon.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Sugar Lopez via Cookinginthedark
> Sent: Saturday, August 15, 2020 2:08 PM
> To: cookinginthedark@acbradio.org
> Cc: Sugar Lopez 
> Subject: Re: [CnD] measuring spoons question
>
> Hi Gary, then it is teaspoons
> Smile
> Sugar
> “How lucky I am to have something that makes saying goodbye so hard.”
> - - Winnie the Pooh
> 🙏, 😘
> I appreciate your friendship/support at:
> https://www.gofundme.com/sugars-transplant-journey
> -Sugar
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Gary Metzler via Cookinginthedark
> Sent: Saturday, August 15, 2020 10:51 AM
> To: cookinginthedark@acbradio.org
> Cc: Gary Metzler 
> Subject: Re: [CnD] measuring spoons question
>
> Hi Sugar,
>
> The t isn't capitalized.  There are only 2 spoons with a t.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Sugar Lopez via Cookinginthedark
> Sent: Saturday, August 15, 2020 12:59 PM
> To: cookinginthedark@acbradio.org
> Cc: Sugar Lopez 
> Subject: Re: [CnD] measuring spoons question
>
> Hi Gary
> If the letter is capatalized it is table spoon If it is small case then it
> is teaspoon
>
> “How lucky I am to have something that makes saying goodbye so hard.”
> - - Winnie the Pooh
> 🙏, 😘
> I appreciate your friendship/support at:
> https://www.gofundme.com/sugars-transplant-journey
> -Sugar
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Gary Metzler via Cookinginthedark
> Sent: Saturday, August 15, 2020 9:36 AM
> To: cookinginthedark@acbradio.org
> Cc: Gary Metzler 
> Subject: Re: [CnD] measuring spoons question
>
> Hi All,
>
> Thank you for all your responses.  I have another question does the t stand
> for table spoon?  Thanks again for all your help.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Gary Metzler via Cookinginthedark
> Sent: Saturday, August 15, 2020 10:30 AM
> To: Cookinginthedark@acbradio.org
> Cc: Gary Metzler 
> Subject: [CnD] measuring spoons question
>
> Hi All,
>
>
>
> I have a set of braille measuring spoons that I got from bmm.  I would like
> to know what is the largest spoon size on the ring?  Thanks for any help.
>
>
>
> Regards, Gary KN4OX
>
> Sendto: gmtra...@comcast.net
>
>
>
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> Cookinginthe

[CnD] Thoughts on Marilyn's Mommy's Mac and Cheese

[Dani Pagador via Cookinginthedark]

Hey, Guys.
I have the mac and cheese in the oven as I write this. The apartment
smells amazing.
I tweaked the recipe just a smidge, adding a pinch of dry mustard, and
1/4 tsp each of onion and garlic powder. I used 1/4 tsp salt and 1/2
tsp pepper. I didn't have Italian bread crumbs, so couldn't add a
breadcrumb topping. But the cheese combo is really really good. I
snuck a taste before mixing the macaroni in.
I also found a website that showed how to cook the macaroni with less
water. I used a 1 qt saucepan and put in 2-1/2 cups of water and 1 tsp
salt. I brought the water to a boil and added the macaroni. I turned
the heat down to 6 o'clock on my electric stove and stirred every few
minutes, and it took just shy of 9 minutes for the mac to reach the al
dente state. The guy who did the pasta experiment followed advice from
Harold McGee, the food science guy from the New York Times. Website
Guy didn't get a chance to try it with longer pasta. He also said
don't cover the pan while cooking; you'll end up with a starchy
boil-over.

More Later,
Dani
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Re: [CnD] Labeling problem

[Dani Pagador via Cookinginthedark]

Hi, Mary.
Get some sewing elastic and a hole punch. Make your  labels using the
Dymo tape you have, and punch a hole at each end. Tie elastic in a
loop to fit your bag, and you're good to go. It's this cheapskate's
way of dealing with Braille in the freezer or fridge where
condensation could be a problem.

I like the sewing elastic because it holds up well and doesn't get
sticky and melt on you when it gets old, the way rubber bands do.

HTH,
Dani

On 8/16/20, diane.fann7--- via Cookinginthedark
 wrote:
> Blind Mice Mart has labels. They are plastic strips with a whole in each
> end. They have elastics to attach. Seed packets sound small, but, it might
> work.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> meward1954--- via Cookinginthedark
> Sent: Sunday, August 16, 2020 9:44 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Labeling problem
>
> Does anybody have a way to label things that are in plastic bags kept in
> the
> freezer or refrigerator?  Dymo tape does not work.
>
>
>
> I have lots of seeds for my sprouts and microgreens, and I am starting to
> have trouble keeping track of them.  But labeling things in the freezer is
> not exactly a new problem.  Any ideas would be appreciated.  Thanks.
>
> ___
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>
>
> --
> This email has been checked for viruses by AVG.
> https://www.avg.com
>
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Re: [CnD] Labeling problem

[Dani Pagador via Cookinginthedark]

That's why I went with the sewing elastic. It lets me make use of dymo
tape that has lost its stick but can still be brailled on; I just make
the label and don't peel off the backing.

Then there's that I always seem to run out of stuff in the middle of a
project, and Ben Franklin and Office Depot are a lot closer than blind
specialty sites, though I do appreciate the sites. I'm just a little
bit too distractable, so if I'm in the middle of an
organize-the-kitchen-and-pantry fit, I'd better take advantage of that
energy while it's there; having to wait for two weeks for Free Matter
breaks my stride, and who knows when I'll get that kind of energy
again?

More Later,
Dani

P.S. Amazon sells the elastic in a big roll. I'm good to go for at
least a year.





On 8/16/20, diane.fann7--- via Cookinginthedark
 wrote:
> The elastics that comes with the plastic labels is better than rubber
> bands.
> However, I really like this suggestion, because you can make whatever
> length
> you need. Definitely trying this.
>
> -----Original Message-
> From: Cookinginthedark  On Behalf Of
> Dani Pagador via Cookinginthedark
> Sent: Sunday, August 16, 2020 10:06 PM
> To: cookinginthedark@acbradio.org
> Cc: Dani Pagador 
> Subject: Re: [CnD] Labeling problem
>
> Hi, Mary.
> Get some sewing elastic and a hole punch. Make your  labels using the Dymo
> tape you have, and punch a hole at each end. Tie elastic in a loop to fit
> your bag, and you're good to go. It's this cheapskate's way of dealing with
> Braille in the freezer or fridge where condensation could be a problem.
>
> I like the sewing elastic because it holds up well and doesn't get sticky
> and melt on you when it gets old, the way rubber bands do.
>
> HTH,
> Dani
>
> On 8/16/20, diane.fann7--- via Cookinginthedark
>  wrote:
>> Blind Mice Mart has labels. They are plastic strips with a whole in
>> each end. They have elastics to attach. Seed packets sound small, but,
>> it might work.
>>
>> -Original Message-
>> From: Cookinginthedark  On
>> Behalf Of
>> meward1954--- via Cookinginthedark
>> Sent: Sunday, August 16, 2020 9:44 PM
>> To: cookinginthedark@acbradio.org
>> Cc: meward1...@gmail.com
>> Subject: [CnD] Labeling problem
>>
>> Does anybody have a way to label things that are in plastic bags kept
>> in the freezer or refrigerator?  Dymo tape does not work.
>>
>>
>>
>> I have lots of seeds for my sprouts and microgreens, and I am starting
>> to have trouble keeping track of them.  But labeling things in the
>> freezer is not exactly a new problem.  Any ideas would be appreciated.
> Thanks.
>>
>> ___
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Re: [CnD] Labeling problem

[Dani Pagador via Cookinginthedark]

That's why I went the low-tech route. I know that it takes time to
make the labels by hand, but if a high-tech device like Pen Friend or
the bar code reader  ever breaks or isn't available and I were
dependent on it, I'd be in huuuge trouble. I'm waaay too dependent on
my iPhone as it is.

At least for this gal, Braille and the slate and stylus will never go
out of style, not as long as I can read it and use them. I may run out
of Dymo tape and elastic, my preferrd materials of choice, but there's
all kinds of stuff labels can be made out of.

I like seeing what everyone else is doing to solve the labeling
problem. Mary, too bad there isn't a site that can identify seeds for
you the way they have one now for identifying mystery pills that find
their way out of the bottle. Maybe you could sprout  some of the
mystery seeds and, if you've had them before, identify them by taste?
Aaron wouldn't be able to help identify them visually, would he?

More Later,
Dani





On 8/17/20, meward1954--- via Cookinginthedark
 wrote:
> I take it that the Pen Friend 2 labels cannot go in the freezer?  I mean,
> get wet?
>
> I hope the second iteration of this is smaller than the first one, which I
> thought was rather clunky and awkward to use. I would rather not have to
> haul my phone around to look at these labels, but I might have to.
>
>
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Richard Kuzma via Cookinginthedark
> Sent: Sunday, August 16, 2020 9:35 PM
> To: cookinginthedark@acbradio.org
> Cc: Richard Kuzma 
> Subject: Re: [CnD] Labeling problem
>
> good evening,
> do you have any kind of labeling device such as a pen friend or id mate?
> What I do is put a pen friend label/dot on a business card and then
> laminate
> it and then punch hole in it and tie to bag and it works wonderfully in
> frezzer.
> I do the same thing with bar code lables I make for use with my quest.
> I have created a program to print my own barcode labels.
> If interested, just let me know.
> thanks
> rich
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> meward1954--- via Cookinginthedark
> Sent: Sunday, August 16, 2020 9:44 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Labeling problem
>
> Does anybody have a way to label things that are in plastic bags kept in
> the
> freezer or refrigerator?  Dymo tape does not work.
>
>
>
> I have lots of seeds for my sprouts and microgreens, and I am starting to
> have trouble keeping track of them.  But labeling things in the freezer is
> not exactly a new problem.  Any ideas would be appreciated.  Thanks.
>
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[CnD] Mystery Pill Site

[Dani Pagador via Cookinginthedark]

Hi, Everyone.
Changing subject lines to follow list rules.

The mystery pill finder/identifier is at www.drugs.com. You can go
there to look up drug information and interactions, and there's a link
for pill identification. You'd have to have sighted help re color and
whether there's any writing on the pill. The site covers OTC as well
as prescribed medications. I've inadvertently dropped my seven-day
pill dispenser and had to sort it out. Thank goodness for David.
Otherwise it would've been a bigger mess than it was.

More Later,
Dani
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[CnD] Seed Identification Site

[Dani Pagador via Cookinginthedark]

Hi, Mary and All Others Interested.
Here's a seed identification site.
https://www.inspection.gc.ca/active/netapp/idseed/idseed_gallerye.aspx

Since you know what you might possibly have, you would start with
choosing the letter the possibility begins with and work from there.
It looks intriguing.

Re labeling, MaxiAids used to sell a Teflon-type tape for labeling
clothes. It was thick, if I remember right, so could hold up to being
put through the washer and dryer. It wasn't fun to use with the slate
and stylus, though.

If you decide to use index cards for your labels, you could put the
seed bag and accompanying label in a thin Ziploc-style bag. That'll
keep the Braille intact, but the bag's thinness will let you read
through it without having to open the bag.

HTH,
Dani
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Re: [CnD] measuring cups

[Dani Pagador via Cookinginthedark]

The nested measuring cups don't hold the full amount of liquid e.g.,
the one cup dry measure is just shy of the 8-ounce measurement used
with the liquid measuring cups. I tested it with my kitchen scale and
both the dry measuring cup and the Pyrex cup I have. The difference
isn't enough to throw off the recipe … not that I've noticed, anyway.

Pampered Chef has a set of six prep bowls with raised print numbers
and lines. The numbers are just big enough for me to identify
tactually, so I use it for measuring liquid when I need to be precise.
I use a clean finger on the inside of the prep bowl.  When I'm just
wanting to get it done, I grab the dry measuring cups.

You can mark a Pyrex cup by wrapping stretchy silicone tape, the kind
used by plumbers, around the outside of the cup. The tape's an inch
wide, so you'd need to cut it to be able to work with the cup and mark
off smaller sections. The tape is waterproof and heatproof--I've stuck
my adapted cup in the microwave a few times and the tape hasn't moved.
Of course you'd need working eyes to do this. Borrowed ones, like the
ones belonging to the husband who loves home-baked cookies, work
great.

More Later,
Dani







On 8/18/20, meward1954--- via Cookinginthedark
 wrote:
> Despite all the stuff in the mainstream press about not using dry measuring
> cups for liquids, that is the easiest way to measure liquids nonvisually.
> I've never seen a liquid measure with markings on the inside, so you could
> measure using a clean fingertip or some other marker on the inside of the
> cup.
>
> But I haven't tested these cups against the other dry measuring cups I have
> that don't have pour spouts.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Gary Metzler via Cookinginthedark
> Sent: Tuesday, August 18, 2020 4:04 AM
> To: Cookinginthedark@acbradio.org
> Cc: Gary Metzler 
> Subject: [CnD] measuring cups
>
> Hi All,
>
>
>
> I have a set of the braille measuring cups from bmm.
>
>
>
> Regards, Gary KN4OXCan they be used for both wet and dry measuring?  Thanks
> for any help.
>
> Sendto: gmtra...@comcast.net
>
>
>
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Re: [CnD] measuring cups

[Dani Pagador via Cookinginthedark]

Yes, there is a 1/64 tsp on that ring. It's as small as a grain of rice.

I think the basic set of measuring cups does the 1/4, 1/3, 1/2, 3/4,
and 1 cup. I got my set that has all of that and 2/3 and 3/4 measures
from William Sonoma. That 3/4 measure comes in handy for recipes where
I need 1-1/2 cups of something, and also is the scoop I use when I
can't find that rogue cup that came with my rice cooker.

The BlindMice Mall had a set of nested cups where the halfway point
was marked in Braille inside the cup. A friend had that set, and I've
always wanted one like it. I should go look to see if they have it now
that I'm at a place where I can get some extras for the kitchen.
That'll mean I'll be an even happier baker girl.

More Later,
Dani





On 8/18/20, meward1954--- via Cookinginthedark
 wrote:
> I think that the measuring spoons go all the way to 1/32 of a teaspoon.  I
> do not remember whether there is a 1/64.  I use the smallest one in the
> Stevia powder I bought last year.  For measuring anything else in such small
> amounts, I mostly use the palm of my hand.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Sugar Lopez via Cookinginthedark
> Sent: Tuesday, August 18, 2020 6:57 PM
> To: cookinginthedark@acbradio.org
> Cc: Sugar Lopez 
> Subject: Re: [CnD] measuring cups
>
> Yes, I even have one that says 1/8 measure spoons and the same with cups.
> Look them up at
> www.blindmicemegamart.com
>
> I got my set in braille there
> sugar
> “How lucky I am to have something that makes saying goodbye so hard.”
> - - Winnie the Pooh
> 🙏, 😘
> I appreciate your friendship/support at:
> https://www.gofundme.com/sugars-transplant-journey
> -Sugar
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> meward1954--- via Cookinginthedark
> Sent: Tuesday, August 18, 2020 4:52 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] measuring cups
>
> Those cups and spoons shouldn't be any different from the ones you buy
> anywhere else, should they?  They just have more of them, so you have to be
> able to read the print or the Braille to be sure you are using the right
> one.  I've never seen 2/3 or 3/4 of a cup measure before.
>
> I bought them, but many times when I am baking something, I only use the
> half cup.  A cup is two half cups, a fourth cup is about half of the half
> cup.  The third cup messes things up, and sometimes I have to break down and
> actually use the fourth cup instead of just guessing at half.  Does anybody
> else have a habit like this?  I have washed dishes after my husband cooked,
> and I discovered that he does the same thing. Which means he did it before I
> was around to corrupt him.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Ron Kolesar via Cookinginthedark
> Sent: Tuesday, August 18, 2020 6:18 PM
> To: cookinginthedark@acbradio.org
> Cc: Ron Kolesar 
> Subject: Re: [CnD] measuring cups
>
> any thanks for a answer to this question.
> Now for another question, how accurate are our brailed measuring cups and
> spoons from the mall?
> Many thanks.
> Ron
>
> -Original Message-
> From: Immigrant via Cookinginthedark
> Sent: Tuesday, August 18, 2020 16:01
> To: cookinginthedark@acbradio.org
> Cc: Immigrant
> Subject: Re: [CnD] measuring cups
>
> Yes, they can. I use my braille-marked cups for milk and water as well as
> for dry ingredients.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Gary Metzler via Cookinginthedark
> Sent: Tuesday, August 18, 2020 5:04 AM
> To: Cookinginthedark@acbradio.org
> Cc: Gary Metzler 
> Subject: [CnD] measuring cups
>
> Hi All,
>
>
>
> I have a set of the braille measuring cups from bmm.
>
>
>
> Regards, Gary KN4OXCan they be used for both wet and dry measuring?  Thanks
> for any help.
>
> Sendto: gmtra...@comcast.net
>
>
>
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>
> In the good old days of Morse code Shorthand, 73's AKA Best Regards and or
> Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency
> Communications Station And Volunteer Certified Licensed Ham Radio Station
> With the Call Sign of KR3DOG
>
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> __

Re: [CnD] Labeling Decisions

[Dani Pagador via Cookinginthedark]

Mary,
Glad you found something that works for you.

I hope you get the index cards that are made on paper like what
Braille paper is made of. I bought some a few years ago that is like
the stuff really flimsy magazine covers are made of; boy was I
surprised and unhappy when I opened the package. It doesn't hold up
too well for long-term use and gets stuck in the interpoint index card
slate. I think they changed the material to cut costs. Good for them
maybe, but not for me. *sad smiley*

More Later,
Dani

 fo

On 8/18/20, meward1954--- via Cookinginthedark
 wrote:
> Thanks for everybody's suggestions for my labeling problem.
>
> I had to decide something about labeling.  So I bought some 3 x 5 index
> cards and an index card slate that is supposed to be for that size.  I also
> went ahead and bought some dymo tape and some of those Braille labels with
> the holes at both ends and the elastic ties.  That way, I am ready for
> almost anything.  I think that I will just put the bags of seeds into other
> bags so that the paper doesn't touch them and I can still read the labels
> through the plastic.  An awkward solution, but it will work for the little
> tiny bags. The bigger bags and containers can get the ones with the ties.
> I
> feel bad about using all these plastic bags, one to hold similar products,
> one for each bag to hold it and the label, and one for each bag of seeds.
> But some of this will be reusable, and besides, it will take me a long time
> to go through most of those bags of seeds anyway.  So we might be in this
> for the long haul.
>
> So that is the progress on my Covid19 hobby of growing food in air
> conditioned comfort while blind.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> diane.fann7--- via Cookinginthedark
> Sent: Tuesday, August 18, 2020 7:31 AM
> To: cookinginthedark@acbradio.org
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] Labeling problem
>
> All the years I carried a $6000 notetaker around with me, I also carried a
> postcard slate, stilus and index cards. Nothing like being sure you can get
> the job done. (smile)
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Linda S. via Cookinginthedark
> Sent: Monday, August 17, 2020 11:26 PM
> To: cookinginthedark@acbradio.org
> Cc: Linda S. 
> Subject: Re: [CnD] Labeling problem
>
> You go girl!
>
> On 8/17/2020 6:11 PM, Dani Pagador via Cookinginthedark wrote:
>> That's why I went the low-tech route. I know that it takes time to
>> make the labels by hand, but if a high-tech device like Pen Friend or
>> the bar code reader  ever breaks or isn't available and I were
>> dependent on it, I'd be in huuuge trouble. I'm waaay too dependent on
>> my iPhone as it is.
>>
>> At least for this gal, Braille and the slate and stylus will never go
>> out of style, not as long as I can read it and use them. I may run out
>> of Dymo tape and elastic, my preferrd materials of choice, but there's
>> all kinds of stuff labels can be made out of.
>>
>> I like seeing what everyone else is doing to solve the labeling
>> problem. Mary, too bad there isn't a site that can identify seeds for
>> you the way they have one now for identifying mystery pills that find
>> their way out of the bottle. Maybe you could sprout  some of the
>> mystery seeds and, if you've had them before, identify them by taste?
>> Aaron wouldn't be able to help identify them visually, would he?
>>
>> More Later,
>> Dani
>>
>>
>>
>>
>>
>> On 8/17/20, meward1954--- via Cookinginthedark
>>  wrote:
>>> I take it that the Pen Friend 2 labels cannot go in the freezer?  I
>>> mean, get wet?
>>>
>>> I hope the second iteration of this is smaller than the first one,
>>> which I thought was rather clunky and awkward to use. I would rather
>>> not have to haul my phone around to look at these labels, but I might
> have to.
>>>
>>>
>>>
>>> -Original Message-
>>> From: Cookinginthedark  On
>>> Behalf Of Richard Kuzma via Cookinginthedark
>>> Sent: Sunday, August 16, 2020 9:35 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Richard Kuzma 
>>> Subject: Re: [CnD] Labeling problem
>>>
>>> good evening,
>>> do you have any kind of labeling device such as a pen friend or id mate?
>>> What I do is put a pen friend label/dot on a business card and then
>>> laminate it and then punch hole in it and tie to bag and it works
>>> wonderfully in frezzer.
>>> I do the same thing with bar code l

Re: [CnD] Labeling Decisions

[Dani Pagador via Cookinginthedark]

Thanks for the info re the 100 weight. I'll look for that, though I'm
not sure if the packaging on store shelves like CVS or Walmart will
show that.

I'd use the Christmas cards, but hate the idea of having to cut stuff.
I can't cut nicely or straight  to save my life. String/yarn and
knitting needles or crochet hooks are my thingg. I was a disaster in
art class where you had to draw or make mosaics out of paper strips.

Roudy Roddy Piper? Is he still wrestling?

More Later,
Dani



On 8/18/20, Jude DaShiell via Cookinginthedark
 wrote:
> Staples and WalMart have them.
>
> On Tue, 18 Aug 2020, Wendy via Cookinginthedark wrote:
>
>> Date: Tue, 18 Aug 2020 21:59:56
>> From: Wendy via Cookinginthedark 
>> To: cookinginthedark@acbradio.org
>> Cc: Wendy 
>> Subject: Re: [CnD] Labeling Decisions
>>
>> Where does one buy plastic index cards?
>> Wendy
>>
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
>> Behalf Of Jude DaShiell via Cookinginthedark
>> Sent: Tuesday, August 18, 2020 8:57 PM
>> To: Dani Pagador via Cookinginthedark 
>> Cc: Jude DaShiell 
>> Subject: Re: [CnD] Labeling Decisions
>>
>> The technical term to use in the stationery shop is #100 weight card
>> stock.
>> It even comes in larger sheets and not labeled as braille paper you pay
>> less.
>>
>> On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote:
>>
>> > Date: Tue, 18 Aug 2020 21:05:05
>> > From: Dani Pagador via Cookinginthedark
>> > 
>> > To: cookinginthedark@acbradio.org
>> > Cc: Dani Pagador 
>> > Subject: Re: [CnD] Labeling Decisions
>> >
>> > Mary,
>> > Glad you found something that works for you.
>> >
>> > I hope you get the index cards that are made on paper like what
>> > Braille paper is made of. I bought some a few years ago that is like
>> > the stuff really flimsy magazine covers are made of; boy was I
>> > surprised and unhappy when I opened the package. It doesn't hold up
>> > too well for long-term use and gets stuck in the interpoint index card
>> > slate. I think they changed the material to cut costs. Good for them
>> > maybe, but not for me. *sad smiley*
>> >
>> > More Later,
>> > Dani
>> >
>> >  fo
>> >
>> > On 8/18/20, meward1954--- via Cookinginthedark
>> >  wrote:
>> > > Thanks for everybody's suggestions for my labeling problem.
>> > >
>> > > I had to decide something about labeling.  So I bought some 3 x 5
>> > > index cards and an index card slate that is supposed to be for that
>> > > size.  I also went ahead and bought some dymo tape and some of those
>> > > Braille labels with the holes at both ends and the elastic ties.
>> > > That way, I am ready for almost anything.  I think that I will just
>> > > put the bags of seeds into other bags so that the paper doesn't
>> > > touch them and I can still read the labels through the plastic.  An
>> > > awkward solution, but it will work for the little tiny bags. The
>> > > bigger
>> bags and containers can get the ones with the ties.
>> > > I
>> > > feel bad about using all these plastic bags, one to hold similar
>> > > products, one for each bag to hold it and the label, and one for each
>> bag of seeds.
>> > > But some of this will be reusable, and besides, it will take me a
>> > > long time to go through most of those bags of seeds anyway.  So we
>> > > might be in this for the long haul.
>> > >
>> > > So that is the progress on my Covid19 hobby of growing food in air
>> > > conditioned comfort while blind.
>> > >
>> > > -Original Message-
>> > > From: Cookinginthedark  On
>> > > Behalf Of
>> > > diane.fann7--- via Cookinginthedark
>> > > Sent: Tuesday, August 18, 2020 7:31 AM
>> > > To: cookinginthedark@acbradio.org
>> > > Cc: diane.fa...@gmail.com
>> > > Subject: Re: [CnD] Labeling problem
>> > >
>> > > All the years I carried a $6000 notetaker around with me, I also
>> > > carried a postcard slate, stilus and index cards. Nothing like being
>> > > sure you can get the job done. (smile)
>> > >
>> > > -Original Message-
>> > > From: Cookinginthedark  On
>> > > Behalf Of Linda S. via Cookinginthedark
>> > > Sent: Mon

Re: [CnD] Helen's Favorite Shepherd's Pie

[Dani Pagador via Cookinginthedark]

Mary,
Put the veggies through a food processor to mince it up before mixing
in to pasta sauce. He'll like it, and he won't even know what hit him.

That's how my older sis got my nephew to eat broccoli.

I don't know how to help you with your don't-likes. Tomatoes have to
be in ketchup or salsa for me. I like all the rest, especially the
spam, but it could be that it's a Hawaii staple or that I'm Filipino.
It's gotta be the original flavor, though. Otherwise they messed with
a good thing.

More Later,
Dani

On 8/19/20, Karen Delzer via Cookinginthedark
 wrote:
> I do something very similar, and Curt absolutely loves it.
>
> Karen
> At 02:51 AM 8/19/2020, you wrote:
>>This one is really tasty.  I make this one quite often.
>>
>>
>>
>>Helen's Favorite Shepherd's Pie
>>
>>
>>
>>1 pound ground beef
>>
>>1 onion, diced
>>
>>A can of corn, or frozen corn
>>
>>A can of Franco American beef gravy or a can of Campbell's mushroom soup
>>Mashed potatoes Salt and pepper to taste.
>>
>>
>>
>>Fry ground beef up with onion.
>>
>>Peel and cube potatoes, cook, and mash. Add butter to potatoes, I don't
>>usually add milk to them.
>>
>>Put ground beef in the bottom of a 9 by 13 pan.
>>
>>Then, top  with  corn,  add gravy/soup, and top with mashed potatoes.
>>
>>I've never tried it with cheese yet.
>>
>>If you want the potatoes to be crispy on top, don't cover with foil.
>>
>>Bake for about 30 to 35 minutes, until heated through, at  350degrees.
>>Enjoy.
>>
>>
>>
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Re: [CnD] revisiting measuring cups

[Dani Pagador via Cookinginthedark]

If I could only have one set, it'd be the stainless steel ones with
the lines inside. Both types work well, but the stainless steel cups
have the advantage of being able to be dipped into a hot pot to get
exact amounts of liquid out.

JMO,
Dani

On 8/20/20, Ron Kolesar via Cookinginthedark
 wrote:
> So, which is better, the plastic cups that are sold at the mall, or the
> stainless steel?
> Curious minds would like to know.
>
> -Original Message-
> From: Jeanne Fike via Cookinginthedark
> Sent: Thursday, August 20, 2020 20:16
> To: cookinginthedark@acbradio.org
> Cc: Jeanne Fike
> Subject: [CnD] revisiting measuring cups
>
> Hi everyone,
> On the topic of measuring cups, Amazon sells a stainless steel set of
> measuring cups that has lines on the inside of them. I have such a set
> that has a 1/8 cup, 1/4 cup, 1/3 cup, 1/2 cup, 2/3 cup, 3/4 cup and 1
> cup. Also they sell a 2 cup stainless steel measuring cup with the
> lines on the inside.
> Jeanne
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>
> In the good old days of Morse code Shorthand, 73's AKA Best Regards and or
> Best Whishes,From
> Ron Kolesar
> Volunteer Certified Licensed Emergency Communications Station
> And
> Volunteer Certified Licensed Ham Radio Station
> With the Call Sign of KR3DOG
>
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[CnD] Substituting Carrots for Zucchini in Bread?

[Dani Pagador via Cookinginthedark]

Hi, Everyone.
My Mom's in to juicing and has a ton of leftover carrot pulp. I'd hate
to see it go to waste, and am wondering if I can substitute it for
zucchini in bread? Are their other uses for the leftover pulp?

Thanks,
Dani
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Re: [CnD] recipe: Sheet Pan Steak with Green Beans and Red Skin Potatoes

[Dani Pagador via Cookinginthedark]

Hi, Dena.
I Googled and found the recipe on www.chocolateslopes.com. Between the
balsamic vinegar and minced garlic measurements there's a line that
says "1 tablespoon" and no ingredient is listed. Sometimes there is an
interaction section where the poster can answer questions readers ask
about the recipe, but there doesn't seem to be one for this site.

HTH,
Dani


On 8/26/20, Dena Polston via Cookinginthedark
 wrote:
> Marilyn,
>
> This recipe sounds great. However, one ingredient is missing. It says: one
> tablespoon ... What is this ingredient?
> Thank you.
>
> Dena
>
> dpolst...@gmail.com
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Marilyn Pennington via Cookinginthedark
> Sent: Wednesday, August 26, 2020 1:22 PM
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: [CnD] Sheet Pan Steak with Green Beans and Red Skin Potatoes
>
> Sheet Pan Steak with Green Beans and Red Skin Potatoes
>
>
>
> Ingredients
>
> 1-2 pounds sirloin steak, cut into 1/2 inch strips
>
>
>
> Steak Marinade
>
> 3 tablespoons olive oil
>
> 1 tablespoon balsamic vinegar
>
> 1 tablespoon
>
> 1 teaspoon minced garlic
>
> 1/2 teaspoon smoked paprika
>
> 1/2 teaspoon thyme
>
> 1/2 teaspoon onion powder
>
> Black pepper and salt to taste
>
>
>
> Vegetables
>
> 12 ounce package green beans
>
> 1 pound red skin potatoes, chopped
>
> 1/2 teaspoon smoked paprika
>
> 1/2 teaspoon garlic powder
>
> Black pepper and salt to taste
>
> Fresh parsley
>
>
>
> Instructions
>
> Combine steak and marinade ingredients to a sealed plastic bag. Marinate
> for
> at least 1 hour or overnight. Microwave or parboil potatoes until soft. In
> a
> large bowl add potatoes, green beans and vegetable seasonings. Preheat oven
> to 400ºF. Spray a rimmed baking pan with non-stick cooking spray. Add
> vegetables to baking pan and roast for 20 minutes. Add steak strips to
> baking pan without overlapping. Turn oven to high broil. Broil for 3-5
> minutes or until cooked to desired doneness.
>
>
>
>
>
> Source; Chocolate Scopes.  Enjoy.
>
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Re: [CnD] Pie crust

[Dani Pagador via Cookinginthedark]

Hi, Linda.
There's a Push-in pie crust on p245 in "Family Feasts for $75 a Week"
on BARD. I'vve also seen it referenced online as coming from a Betty
Crocker book in the 1950s. Here's the recipe. I use it all the time,
but substitute melted butter for the vegetable oil. I mix the
ingredients in a bowl to form the dough and roll it out and then coax
it in to the pan because I don't think I'd be able to mix thoroughly
re the recipe method given, and suck wind at doing the push-in method.
I find it works for both single and double pie crust. The recipe
referenced here makes 1 crust. I decreased the salt to 1/2 tsp and the
sugar to 1 tablespoon. If I need to blind bake, I put a second pan on
top of the pie crust with parchment paper between, flip the pie over,
and bake as directed in recipe. Works for both sweet and savory pies.

HTH,
Dani

Push-in Pie Crust

makes 1 8- or 9-inch pie crust
prep time: 5 minutes

1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk

1. Place flour, sugar, and salt in an 8- or 9-inch pie pan. Mix with a
fork. Add oil and milk. Mix again, until all ingredients are combined.
2. Press dough into the bottom and against the sides of pan with your
fingertips. If you like, you can make a scalloped edge on the crust,
pinching dough between your thumb and index finger.
If you are using this crust for a pudding-type pie, bake empty pie
shell in a preheated 425dgF oven for 10 to 12 minutes. Otherwise, bake
for the amount of time recommended in your pie recipe.




On 9/1/20, Linda S. via Cookinginthedark  wrote:
>
> Hi everyone:
>
>
> Since we're on the subject of baking, I read a long time ago,  in one of
> the cookbooks  made just for those of us who are blind, a recipe for
> piecrust. I remember instead of using shortening, it called for
> vegetable oil, and then you piece  the piecrust with your hands in to
> the pan. It was probably in one of the books like, "cooking with
> feeling," or food at your fingertips? Can't remember. Does anyone
> remember this, or am I crazy? If you know, lease send the recipe?
>
> Thanks.
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] Pie crust

[Dani Pagador via Cookinginthedark]

I haven't had the oil version. I don't feel I work with oil very well
when it comes to baking cakes and pies, so I think that's why I
switched to butter. It's got pie crust texture, imho. I'm not the best
at whether to call it flaky, but it gets us apple pie, chocolate pie,
and quiche, so I'll keep using it. Besides, I don't plan ahead, so
wouldn't remember to buy the pie crust if I went to the market.

More Later,
Dani



On 9/2/20, meward1954--- via Cookinginthedark
 wrote:
> Does this taste like a regular pie crust?  I have had pie crusts made with
> oil before and they were a different texture.  I didn't mind it too much,
> but I would not have called it flaky.  The pies I am talking about were made
> with a special recipe that used oil.  This was a long time ago, but I still
> remember it.
>
> -----Original Message-
> From: Cookinginthedark  On Behalf Of
> Dani Pagador via Cookinginthedark
> Sent: Tuesday, September 1, 2020 9:45 PM
> To: cookinginthedark@acbradio.org
> Cc: Dani Pagador 
> Subject: Re: [CnD] Pie crust
>
> Hi, Linda.
> There's a Push-in pie crust on p245 in "Family Feasts for $75 a Week"
> on BARD. I'vve also seen it referenced online as coming from a Betty Crocker
> book in the 1950s. Here's the recipe. I use it all the time, but substitute
> melted butter for the vegetable oil. I mix the ingredients in a bowl to form
> the dough and roll it out and then coax it in to the pan because I don't
> think I'd be able to mix thoroughly re the recipe method given, and suck
> wind at doing the push-in method.
> I find it works for both single and double pie crust. The recipe referenced
> here makes 1 crust. I decreased the salt to 1/2 tsp and the sugar to 1
> tablespoon. If I need to blind bake, I put a second pan on top of the pie
> crust with parchment paper between, flip the pie over, and bake as directed
> in recipe. Works for both sweet and savory pies.
>
> HTH,
> Dani
>
> Push-in Pie Crust
>
> makes 1 8- or 9-inch pie crust
> prep time: 5 minutes
>
> 1-1/2 cups all-purpose flour
> 2 tablespoons sugar
> 1 teaspoon salt
> 1/2 cup vegetable oil
> 2 tablespoons milk
>
> 1. Place flour, sugar, and salt in an 8- or 9-inch pie pan. Mix with a fork.
> Add oil and milk. Mix again, until all ingredients are combined.
> 2. Press dough into the bottom and against the sides of pan with your
> fingertips. If you like, you can make a scalloped edge on the crust,
> pinching dough between your thumb and index finger.
> If you are using this crust for a pudding-type pie, bake empty pie shell in
> a preheated 425dgF oven for 10 to 12 minutes. Otherwise, bake for the amount
> of time recommended in your pie recipe.
>
>
>
>
> On 9/1/20, Linda S. via Cookinginthedark 
> wrote:
>>
>> Hi everyone:
>>
>>
>> Since we're on the subject of baking, I read a long time ago,  in one
>> of the cookbooks  made just for those of us who are blind, a recipe
>> for piecrust. I remember instead of using shortening, it called for
>> vegetable oil, and then you piece  the piecrust with your hands in to
>> the pan. It was probably in one of the books like, "cooking with
>> feeling," or food at your fingertips? Can't remember. Does anyone
>> remember this, or am I crazy? If you know, lease send the recipe?
>>
>> Thanks.
>>
>> ___
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
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Re: [CnD] Pie crust

[Dani Pagador via Cookinginthedark]

Hi, Linda.
If you remember the quantities or can post the recipe, I'm sure it
will become Dani Pagador's favorite dessert too. *lol* It sounds like
just the ticket to get me through the rest of this week. Thanks, if
you can share it and don't mind doing so.

More Later,
Dani



On 9/2/20, Regina Marie via Cookinginthedark
 wrote:
> Hi Everyone. I use real butter, very cold, and not shortening.
>
>
> With Warm Regards:
> Regina Brink
> President, ACB Capital Chapter of California Council of the Blind
> Find me at: https://facebook.com/reginamarie
> Follow me on: https//:www.twitter.com/mamaraquel
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Linda S. via Cookinginthedark
> Sent: Tuesday, September 01, 2020 7:10 PM
> To: cookinginthedark@acbradio.org
> Cc: Linda S. 
> Subject: [CnD] Pie crust
>
>
> Hi everyone:
>
>
> Since we're on the subject of baking, I read a long time ago,  in one of the
> cookbooks  made just for those of us who are blind, a recipe for piecrust. I
> remember instead of using shortening, it called for vegetable oil, and then
> you piece  the piecrust with your hands in to the pan. It was probably in
> one of the books like, "cooking with feeling," or food at your fingertips?
> Can't remember. Does anyone remember this, or am I crazy? If you know, lease
> send the recipe?
>
> Thanks.
>
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> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Pie crust

[Dani Pagador via Cookinginthedark]

Nah, I'll make it for sweet husband. I'm going through major homework
crunch time, and he's saving my butt by doing some last minute
scanning and clean-up of a textbook so I can use it to hopefully pass
an exam. Making the dessert will give me a much-needed stress break.
It'll be a nice way to say thank you, and I love you bunches, too. And
there are so many variations … I can't wait to try them all.

More Later,
Dani



On 9/3/20, Linda S. via Cookinginthedark  wrote:
> Dani:
>
> I think it will become your favorite. I would have happily looked for
> the recipe, and posted it, but ... uh well, it was already done. Enjoy!
> I wish someone was there to make it for you. It's a labor of love to
> make this dessert.
>
> On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote:
>> Hi, Linda.
>> If you remember the quantities or can post the recipe, I'm sure it
>> will become Dani Pagador's favorite dessert too. *lol* It sounds like
>> just the ticket to get me through the rest of this week. Thanks, if
>> you can share it and don't mind doing so.
>>
>> More Later,
>> Dani
>>
>>
>>
>> On 9/2/20, Regina Marie via Cookinginthedark
>>  wrote:
>>> Hi Everyone. I use real butter, very cold, and not shortening.
>>>
>>>
>>> With Warm Regards:
>>> Regina Brink
>>> President, ACB Capital Chapter of California Council of the Blind
>>> Find me at: https://facebook.com/reginamarie
>>> Follow me on: https//:www.twitter.com/mamaraquel
>>>
>>> -Original Message-
>>> From: Cookinginthedark  On Behalf
>>> Of
>>> Linda S. via Cookinginthedark
>>> Sent: Tuesday, September 01, 2020 7:10 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Linda S. 
>>> Subject: [CnD] Pie crust
>>>
>>>
>>> Hi everyone:
>>>
>>>
>>> Since we're on the subject of baking, I read a long time ago,  in one of
>>> the
>>> cookbooks  made just for those of us who are blind, a recipe for
>>> piecrust. I
>>> remember instead of using shortening, it called for vegetable oil, and
>>> then
>>> you piece  the piecrust with your hands in to the pan. It was probably
>>> in
>>> one of the books like, "cooking with feeling," or food at your
>>> fingertips?
>>> Can't remember. Does anyone remember this, or am I crazy? If you know,
>>> lease
>>> send the recipe?
>>>
>>> Thanks.
>>>
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
>>> ___
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>>>
>> ___
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[CnD] Potbelly's Oatmeal Chocolate Chip Cookies

[Dani Pagador via Cookinginthedark]

New favorite cookie recipe. Of course I tweaked it. My notes below. If
I had to choose only one cookie to bake and eat for the rest of my
life, it'd be this one!!!


Potbelly's Oatmeal Chocolate Chip Cookies
>From Bella Ritter

Cream together:
1 c. packed brown sugar
1 c. white sugar
2 sticks softened butter

Add in:
2 eggs, beaten
2 tsp. vanilla

Combine:
2 c. flour
1-1/2 tsp. baking soda
1 tsp. Kosher salt
2-1/2 cups oats

Combine dry with wet a cup at a time, mixing well. Mix in 1-1/2 cups
semisweet chocolate chips.

After dough gets mixed, refrigerate to make forming easier.

Bake at 350 for 20 mins.


Wet ingredients: I use unsalted butter. Increase vanilla to 1 Tbsp.
Add 1/4 tsp. lemon juice.

Dry ingredients: Increased salt to 1-1/4 tsps. Kosher because I use
unsalted butter. Added 1 tsp. cinnamon, and 3Tbsp plus 1/3 tsp. dark
cocoa powder. Used 2 c. oatmeal and added 1/2 c. sesame seeds. Used
fork to mix dry ingredients initially, then used my hands to make sure
things were distributed and all the lumps were out of the cocoa and
baking soda.
Used whole bag of chips.
Used rounded Tbsp to measure cookies; each cookie was just over 1
Tbsp. I think I got 40 cookies.
Baked a dozen at 375 for 11 mins, turning baking sheet halfway
through. Froze remainder. Need to add 1 minute to baking time if
cookies come from freezer.

These come out crispy around the edges, but chewy in the center. The
Kosher salt gives these a nice sweet-salty flavor with each bite, and
the sesame seed and chocolate combo taste like peanut butter. I can't
keep my hands off the cookies!!! Not good. Not good at all!!
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Re: [CnD] Potbelly's Oatmeal Chocolate Chip Cookies

[Dani Pagador via Cookinginthedark]

Oh, I weigh a ton because of Marilyn, Sugar, and Helen. Glad it's not
just me who gains weight by simply reading recipes. It could actually
be two tons, since Marilyn double posts to another list I'm on.

On 9/3/20, Linda S. via Cookinginthedark  wrote:
> Oh yum! Just gained another 20lbs reading this recipe. lol
>
> On 9/3/2020 8:46 AM, Dani Pagador via Cookinginthedark wrote:
>> New favorite cookie recipe. Of course I tweaked it. My notes below. If
>> I had to choose only one cookie to bake and eat for the rest of my
>> life, it'd be this one!!!
>>
>> 
>> Potbelly's Oatmeal Chocolate Chip Cookies
>>  From Bella Ritter
>>
>> Cream together:
>> 1 c. packed brown sugar
>> 1 c. white sugar
>> 2 sticks softened butter
>>
>> Add in:
>> 2 eggs, beaten
>> 2 tsp. vanilla
>>
>> Combine:
>> 2 c. flour
>> 1-1/2 tsp. baking soda
>> 1 tsp. Kosher salt
>> 2-1/2 cups oats
>>
>> Combine dry with wet a cup at a time, mixing well. Mix in 1-1/2 cups
>> semisweet chocolate chips.
>>
>> After dough gets mixed, refrigerate to make forming easier.
>>
>> Bake at 350 for 20 mins.
>> 
>>
>> Wet ingredients: I use unsalted butter. Increase vanilla to 1 Tbsp.
>> Add 1/4 tsp. lemon juice.
>>
>> Dry ingredients: Increased salt to 1-1/4 tsps. Kosher because I use
>> unsalted butter. Added 1 tsp. cinnamon, and 3Tbsp plus 1/3 tsp. dark
>> cocoa powder. Used 2 c. oatmeal and added 1/2 c. sesame seeds. Used
>> fork to mix dry ingredients initially, then used my hands to make sure
>> things were distributed and all the lumps were out of the cocoa and
>> baking soda.
>> Used whole bag of chips.
>> Used rounded Tbsp to measure cookies; each cookie was just over 1
>> Tbsp. I think I got 40 cookies.
>> Baked a dozen at 375 for 11 mins, turning baking sheet halfway
>> through. Froze remainder. Need to add 1 minute to baking time if
>> cookies come from freezer.
>>
>> These come out crispy around the edges, but chewy in the center. The
>> Kosher salt gives these a nice sweet-salty flavor with each bite, and
>> the sesame seed and chocolate combo taste like peanut butter. I can't
>> keep my hands off the cookies!!! Not good. Not good at all!!
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Re: [CnD] Crab-Stuffed Catfish

[Dani Pagador via Cookinginthedark]

This sounds really good. Only one of us can eat fish/seafood. Do you
think the rest will freeze for reheating later?

Thanks,
Dani

On 9/4/20, Pamela Fairchild via Cookinginthedark
 wrote:
> The stuffing in this recipe could be used as a stuffing with any kind of
> fish almost.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
> Sent: Friday, September 4, 2020 5:27 PM
> To: cookinginthedark@acbradio.org
> Cc: Immigrant 
> Subject: [CnD] Crab-Stuffed Catfish
>
> Crab-Stuffed Catfish
> 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 cup
> imitation crabmeat, flaked
> 3 tablespoons seasoned bread crumbs
> 2 tablespoons shredded cheese
> 2 tablespoons butter, melted
> 1-1/2 teaspoons mayonnaise
> 1/8 teaspoon salt, optional
> 2 catfish fillets (6 ounces each)
> In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise and
> salt. Cut each fillet in half widthwise; place two halves in a greased
> 8-inch square baking dish. Press crab mixture onto fillets; top with
> remaining halves. Bake, uncovered, at 425 degrees for 22-26 minutes or
> until
> fish flakes easily with a fork. Yield: 2 servings.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> meward1954--- via Cookinginthedark
> Sent: Friday, September 4, 2020 10:57 AM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Catfish with fall veggies
>
> I went looking for this recipe because there were no catfish recipes in the
> document.  I haven’t made it, but I certainly will.  Chef Internet says
> that
> if you want to cook catfish in a way that isn’t frying, marinade is your
> friend.
>
>
>
> Substitute any vegetables you have, like brussels sprouts, butternut
> squash,
> whatever you have or whatever is in season.
>
>
>
> Catfish with Fall Veggies
>
>
>
> 1 pound catfish fillets
>
> Salt, pepper, garlic, and olive oil to season fish
>
>
>
> For the Marinade:
>
> ¼ cup extra virgin olive oil
>
> 2 tbsp lemon juice
>
> 2 cloves garlic, minced
>
> 1 tsp dried thyme
>
> 1 tsp dried pepper flakes
>
> Salt and pepper to taste
>
>
>
> Vegetables:
>
> 1 pound petite potatoes
>
> 1 pound sweet potatoes
>
> 2 shallots
>
> 2 zucchinis
>
> 1 honeycrisp apple, or whatever apple you like
>
> 4 slices bacon, uncooked
>
> Dried thyme or rosemary
>
> Salt and pepper
>
>
>
> Preheat the oven to 375 degrees F.
>
>
>
> Season the raw catfish with some oil, salt, garlic,  and pepper.
>
>
>
> Whisk together the marinade ingredients. Put the seasoned catfish fillets
> in
> a zip lock bag, add marinade to the bag, close tightly and shake to
> completely coat the fish.
>
>
>
> Chop vegetables to a uniform size and spread evenly on a foil-lined sheet
> that has been sprayed with oil.  Leave the apple unpeeled and remove the
> core.  Slice into ¾ inch chunks.  Add to the vegetable mix.  Drizzle with
> olive oil.  Season with salt and pepper to taste.  Chop the uncooked bacon
> and sprinkle it evenly over the vegetables.
>
>
>
> Put the pan in the oven and bake for 20 minutes.  Remove from the oven and
> rotate the veggies around with a spatula.  Then make space available in the
> center of the pan for the fish and put it directly on the pan.  Place back
> in the oven for 12 to 15 minutes until catfish is completely cooked
> through.
> Garnish with the herbs and serve.
>
>
>
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Re: [CnD] Cutting a cantaloupe

[Dani Pagador via Cookinginthedark]

I haven't heard the episode you're referring to, but at least for
cantaloupe, I cut it in half, then cut each half in half, then cut the
quarters in half--eight pieces to start. This lets me use a small
paring knife to separate the rind from the fruit. Scoop the seeds out
while you have the two halves in bowl form, before you make the two in
to quarters. To peel, hold the knife in your dominant hand, and hold
the fruit skin-side up in the other hand. Starting at one end, make a
cut between the skin and the fruit maybe a quarter of an inch or so
in, and follow the curve of the fruit. I am left-handed, so would be
peeling the fruit in a clockwise motion. Hope this makes sense.

More Later,
Dani

On 9/5/20, Jude DaShiell via Cookinginthedark
 wrote:
> If you partly cut into a mellon then roll that mellon forward some and
> continue cutting the mellon unless it's really ripe usually holds
> together until the cut you made goes mostly around the mellon getting a
> stable cutting area that doesn't suddenly collapse on you and making
> your knife do unpredictible things.  I found use of a serated knife most
> effective for cutting mellons too.
>
> On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote:
>
>> Date: Sat, 5 Sep 2020 08:17:37
>> From: Lisa Belville via Cookinginthedark 
>> To: cookinginthedark@acbradio.org
>> Cc: Lisa Belville 
>> Subject: Re: [CnD] Cutting a cantaloupe
>>
>> Linda, I haven't heard the END show, but that has been my experience
>> cutting
>> whole cantaloupes.
>>
>>
>> Cut them in half, then cut the halves in half so you wind up with four
>> separate pieces.  You can even cut them into smaller pieces if you want
>> before
>> you take off the rind and scoop out the seeds.
>>
>>
>> Smaller pieces make it easier to remove the rind and seeds that way, at
>> least
>> it is for someone with smaller hands like I have.
>>
>>
>> Lisa
>>
>>
>>
>>
>> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote:
>> >
>> > Hi Everyone:
>> >
>> >
>> > A couple of weeks ago, on a cooking in the dark show, Dale was talking
>> > about
>> > cutting melons, and also about different mixes. He briefly mentioned the
>> > melons, and then went back to the mixes.
>> >
>> > His method sounded so much easier and convenient. Can someone go over
>> > that
>> > again? Cut it lengthwise; turn and cut again? Does this make sense
>> > hopefully? Thanks.
>> >
>> > ___
>> > Cookinginthedark mailing list
>> > Cookinginthedark@acbradio.org
>> > http://acbradio.org/mailman/listinfo/cookinginthedark
>> ___
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>
> --
>
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Re: [CnD] Cutting a cantaloupe

[Dani Pagador via Cookinginthedark]

I think it depends on how thick the skin is. It isn't thinlike what's
on an apple or pear. I know that watermelon and honeydew are
thick-skinned. I suppose you could try a vegetable peeler, but I never
did because my knives are closer at hand. And I think I've always seen
my Mom use a knife, so I went with that tool when I moved out on my
own.

HTH,
Dani

On 9/5/20, diane.fann7--- via Cookinginthedark
 wrote:
> Don't think that would work. A small knife, serrated is good, works best.
> Sharp knives are always best. You get smoother control and less slippage.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> princessregal--- via Cookinginthedark
> Sent: Saturday, September 5, 2020 9:54 AM
> To: cookinginthedark@acbradio.org
> Cc: princessre...@optonline.net
> Subject: Re: [CnD] Cutting a cantaloupe
>
> Hi:
> Couldn't you use a vegetable peeler instead of the knife to peel it?
>
> -----Original Message-
> From: Cookinginthedark  On Behalf Of
> Dani Pagador via Cookinginthedark
> Sent: Saturday, September 5, 2020 8:59 AM
> To: cookinginthedark@acbradio.org
> Cc: Dani Pagador 
> Subject: Re: [CnD] Cutting a cantaloupe
>
> I haven't heard the episode you're referring to, but at least for
> cantaloupe, I cut it in half, then cut each half in half, then cut the
> quarters in half--eight pieces to start. This lets me use a small paring
> knife to separate the rind from the fruit. Scoop the seeds out while you
> have the two halves in bowl form, before you make the two in to quarters.
> To
> peel, hold the knife in your dominant hand, and hold the fruit skin-side up
> in the other hand. Starting at one end, make a cut between the skin and the
> fruit maybe a quarter of an inch or so in, and follow the curve of the
> fruit. I am left-handed, so would be peeling the fruit in a clockwise
> motion. Hope this makes sense.
>
> More Later,
> Dani
>
> On 9/5/20, Jude DaShiell via Cookinginthedark
>  wrote:
>> If you partly cut into a mellon then roll that mellon forward some and
>> continue cutting the mellon unless it's really ripe usually holds
>> together until the cut you made goes mostly around the mellon getting
>> a stable cutting area that doesn't suddenly collapse on you and making
>> your knife do unpredictible things.  I found use of a serated knife
>> most effective for cutting mellons too.
>>
>> On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote:
>>
>>> Date: Sat, 5 Sep 2020 08:17:37
>>> From: Lisa Belville via Cookinginthedark
>>> 
>>> To: cookinginthedark@acbradio.org
>>> Cc: Lisa Belville 
>>> Subject: Re: [CnD] Cutting a cantaloupe
>>>
>>> Linda, I haven't heard the END show, but that has been my experience
>>> cutting whole cantaloupes.
>>>
>>>
>>> Cut them in half, then cut the halves in half so you wind up with
>>> four separate pieces.  You can even cut them into smaller pieces if
>>> you want before you take off the rind and scoop out the seeds.
>>>
>>>
>>> Smaller pieces make it easier to remove the rind and seeds that way,
>>> at least it is for someone with smaller hands like I have.
>>>
>>>
>>> Lisa
>>>
>>>
>>>
>>>
>>> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote:
>>> >
>>> > Hi Everyone:
>>> >
>>> >
>>> > A couple of weeks ago, on a cooking in the dark show, Dale was
>>> > talking about cutting melons, and also about different mixes. He
>>> > briefly mentioned the melons, and then went back to the mixes.
>>> >
>>> > His method sounded so much easier and convenient. Can someone go
>>> > over that again? Cut it lengthwise; turn and cut again? Does this
>>> > make sense hopefully? Thanks.
>>> >
>>> > ___
>>> > Cookinginthedark mailing list
>>> > Cookinginthedark@acbradio.org
>>> > http://acbradio.org/mailman/listinfo/cookinginthedark
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
>>
>> --
>>
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>
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>
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[CnD] Question About Sprouting Broccoli Microgreens

[Dani Pagador via Cookinginthedark]

Hi, Guys.
I put 2 tablespoons of broccoli microgreens and a cup of water in a
mason jar and let it sit overnight. I drained it, but the seeds don't
seem to have taken on any of the water to bulk them up. I added more
water and put the sprouting lid back on, and they're sitting in my
pantry cupboard.

Is the process for sprouting broccoli microgreens the same as for mung beans?

Thanks,
Dani
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Re: [CnD] Question About Sprouting Broccoli Microgreens

[Dani Pagador via Cookinginthedark]

All right. I'll go redrain the seeds and put the jar on its side, then
rinse again later tonight. Tell your husband thanks for me.

More Later,
Dani

On 9/5/20, Linda S. via Cookinginthedark  wrote:
> My husband says yes, and he's pretty smart about things like this. He
> says to get it out of the water and go to the next step. He says that
> you don't necessarily know that the process happened, trust it, move on
> to the next step he says. Don't kill the messenger! (smile)
>
> On 9/5/2020 6:54 PM, Dani Pagador via Cookinginthedark wrote:
>> Hi, Guys.
>> I put 2 tablespoons of broccoli microgreens and a cup of water in a
>> mason jar and let it sit overnight. I drained it, but the seeds don't
>> seem to have taken on any of the water to bulk them up. I added more
>> water and put the sprouting lid back on, and they're sitting in my
>> pantry cupboard.
>>
>> Is the process for sprouting broccoli microgreens the same as for mung
>> beans?
>>
>> Thanks,
>> Dani
>> ___
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Re: [CnD] Potbelly's Oatmeal Chocolate Chip Cookies

[Dani Pagador via Cookinginthedark]

Re the cookie count, I mixed up a batch last night and did a count
when I rolled the balls out this morning. I got 53 cookies with this
batch. I guestimated 40 when sending the recipe because I'd baked a
dozen or so before I started keeping count, and for that batch I
rolled the balls in shifts, sticking the dough back in the fridge when
it started softening up, baking as I rolled.

Luckily today wasn't as hot, so I got the dough rolled all in one go.

On 9/3/20, Marilyn Pennington via Cookinginthedark
 wrote:
> Hi Donnie,
>
> Would you please email me personally?  I can't find your address.  LOLOLOL!
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Dani Pagador via Cookinginthedark
> Sent: Thursday, September 3, 2020 11:46 AM
> To: cookinginthedark@acbradio.org
> Cc: Dani Pagador 
> Subject: [CnD] Potbelly's Oatmeal Chocolate Chip Cookies
>
> New favorite cookie recipe. Of course I tweaked it. My notes below. If I
> had
> to choose only one cookie to bake and eat for the rest of my life, it'd be
> this one!!!
>
> 
> Potbelly's Oatmeal Chocolate Chip Cookies From Bella Ritter
>
> Cream together:
> 1 c. packed brown sugar
> 1 c. white sugar
> 2 sticks softened butter
>
> Add in:
> 2 eggs, beaten
> 2 tsp. vanilla
>
> Combine:
> 2 c. flour
> 1-1/2 tsp. baking soda
> 1 tsp. Kosher salt
> 2-1/2 cups oats
>
> Combine dry with wet a cup at a time, mixing well. Mix in 1-1/2 cups
> semisweet chocolate chips.
>
> After dough gets mixed, refrigerate to make forming easier.
>
> Bake at 350 for 20 mins.
> 
>
> Wet ingredients: I use unsalted butter. Increase vanilla to 1 Tbsp.
> Add 1/4 tsp. lemon juice.
>
> Dry ingredients: Increased salt to 1-1/4 tsps. Kosher because I use
> unsalted
> butter. Added 1 tsp. cinnamon, and 3Tbsp plus 1/3 tsp. dark cocoa powder.
> Used 2 c. oatmeal and added 1/2 c. sesame seeds. Used fork to mix dry
> ingredients initially, then used my hands to make sure things were
> distributed and all the lumps were out of the cocoa and baking soda.
> Used whole bag of chips.
> Used rounded Tbsp to measure cookies; each cookie was just over 1 Tbsp. I
> think I got 40 cookies.
> Baked a dozen at 375 for 11 mins, turning baking sheet halfway through.
> Froze remainder. Need to add 1 minute to baking time if cookies come from
> freezer.
>
> These come out crispy around the edges, but chewy in the center. The Kosher
> salt gives these a nice sweet-salty flavor with each bite, and the sesame
> seed and chocolate combo taste like peanut butter. I can't keep my hands
> off
> the cookies!!! Not good. Not good at all!!
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Re: [CnD] Question About Sprouting Broccoli Microgreens

[Dani Pagador via Cookinginthedark]

Thanks both of you, for the encouragement. I wanted something for
later in the week and thought I should try the broccoli sprouts to see
how they taste.

Do you have any recommendations for good dressings? What other things
do you like to mix your greens with?

Summer will want to hang on here, so I'm looking at cold salads, at
least for the next few weeks. We have no real fall in Hawaii, so
seeing recipes about warm hearty soup just makes me feel really really
hot. I'll save them for winter, though. For now I need that cold
crunchy salad and that tart tangy dressing.

Thanks,
Dani

On 9/6/20, meward1954--- via Cookinginthedark
 wrote:
> Good luck, Dani.
>
> I agree with Linda.  You can't always tell that seeds have done the thing
> they are supposed to do, but you don't want to soak them for more than
> twelve hours.  Even if you do soak them for longer than that, you have to
> rinse them after no more than 12 hours.  Now you have to make sure that the
> seeds stay damp but that they are not actually sitting in water, and rinse
> them at least every twelve hours.
>
> One more thing:  They don't have to be in the dark.  Very few of them need
> this.  You are not growing them to microgreen stage in a jar.  They just
> need to stay out of direct sunlight, which could burn them.
>
> Love those broccoli sprouts.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Linda S. via Cookinginthedark
> Sent: Saturday, September 5, 2020 9:10 PM
> To: cookinginthedark@acbradio.org
> Cc: Linda S. 
> Subject: Re: [CnD] Question About Sprouting Broccoli Microgreens
>
> Ah that's nice. Good luck. We had some really strong broccoli sprouts from
> our our indoor garden. We don't have that any more. He's grown them before
> that though, we've never grown mung bean, but we sure love to eat them.
>
> He loves Asian food, and I love Mexican ... well I love any kind of food!
>
> On 9/5/2020 7:04 PM, Dani Pagador via Cookinginthedark wrote:
>> All right. I'll go redrain the seeds and put the jar on its side, then
>> rinse again later tonight. Tell your husband thanks for me.
>>
>> More Later,
>> Dani
>>
>> On 9/5/20, Linda S. via Cookinginthedark 
> wrote:
>>> My husband says yes, and he's pretty smart about things like this. He
>>> says to get it out of the water and go to the next step. He says that
>>> you don't necessarily know that the process happened, trust it, move
>>> on to the next step he says. Don't kill the messenger! (smile)
>>>
>>> On 9/5/2020 6:54 PM, Dani Pagador via Cookinginthedark wrote:
>>>> Hi, Guys.
>>>> I put 2 tablespoons of broccoli microgreens and a cup of water in a
>>>> mason jar and let it sit overnight. I drained it, but the seeds
>>>> don't seem to have taken on any of the water to bulk them up. I
>>>> added more water and put the sprouting lid back on, and they're
>>>> sitting in my pantry cupboard.
>>>>
>>>> Is the process for sprouting broccoli microgreens the same as for
>>>> mung beans?
>>>>
>>>> Thanks,
>>>> Dani
>>>> ___
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>>>> Cookinginthedark@acbradio.org
>>>> http://acbradio.org/mailman/listinfo/cookinginthedark
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>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
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Re: [CnD] Biscuits from scratch

[Dani Pagador via Cookinginthedark]

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
>>
>> 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
>>
>> > ___
>>
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>>
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>>
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>>
>> >
>>
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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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Re: [CnD] Rice Casserole

[Dani Pagador via Cookinginthedark]

Hi, Dale.
Thanks for sharing your new recipe. I'll add it to my collection,
maybe cook it this week.

About the bacon, do you  just lay it in the skillet and leave on
medium, covered, for 8 minutes? No turning? What cut of bacon do you
use?

More later,
Dani

On 9/7/20, Pamela Fairchild via Cookinginthedark
 wrote:
> Dale, Awesome to hear from you, and with such a simple, impromptu casserole
> idea to enjoy with close neighbors. I hope you and your family are staying
> safe through these times when getting together is not always possible.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of Food Dude via Cookinginthedark
> Sent: Monday, September 7, 2020 5:29 PM
> To: cookinginthedark@acbradio.org
> Cc: Food Dude 
> Subject: [CnD] Rice Casserole
>
> Howdy,
>
> I needed to bring a side dish to a impromptu dinner at a neighbor's...
>
> not much in the pantry and no time to get to the store...
>
>
> after a quick inventory of what was in the pantry  I began to form a plan!
>
> a couple of bags of Success Boil in Bag rice...
>
> a can of Cheese Broccoli soup...
>
> in the frig I had  some mozzarella cheese and some bacon.
>
> Perfect!
>
> I prepared the Success Rice, boiling for 10 minutes as directed on the
> package.
>
> I drained the rice and put it in a large mixing bowl
>
> Then added the can of cheese broccoli soup and about a quarter cup of milk.
>
> I mixed the rice and soup, then added a half cup of grated mozzarella
> cheese, graded on a medium grate.
>
> I mixed this in and put into a 2 quart casserole dish...
>
> popped into the preheated 350 degree oven and baked covered for 20 minutes.
>
> While the casserole was baking, I put 4 pieces of bacon  into the skillet
> and 8 minutes later I had crispy fried bacon!
>
> (cooked the bacon on medium covered for 8 minutes)
>
> I crumbled the bacon and removed the casserole from the oven...
>
> Glad I had the Grips 9 x 13 trivet...
>
> I put the casserole on the trivet, added the bacon, and mixed it in.
>
> Because the casserole was sitting on the Grips Trivet, it did not slide
> around making it possible to mix and stir without having to hold the
> casserole dish...
>
> With the oven turned off I covered and replaced the casserole into the oven
> to stay warm until we headed next door for dinner!
>
> When Candace told everyone I just threw it together in a hurry after
> everyone was raving about it, no one believed her!
>
> Awesome! Let them think I spent the whole day making it!
>
>
> A little creativity and imagination made it possible...
>
> best of all, there was nothing but an empty casserole dish to bring back
> home!
>
> That is the best compliment a cook can get!
>
> Peace Y'all
>
> Dale Campbell
>
> Cooking In The Dark
>
>
>
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Re: [CnD] Rice Casserole

[Dani Pagador via Cookinginthedark]

On 9/7/20, Dani Pagador  wrote:
> Hi, Dale.
> Thanks for sharing your new recipe. I'll add it to my collection,
> maybe cook it this week.
>
> About the bacon, do you  just lay it in the skillet and leave on
> medium, covered, for 8 minutes? No turning? What cut of bacon do you
> use?
>
> More later,
> Dani
>
> On 9/7/20, Pamela Fairchild via Cookinginthedark
>  wrote:
>> Dale, Awesome to hear from you, and with such a simple, impromptu
>> casserole
>> idea to enjoy with close neighbors. I hope you and your family are
>> staying
>> safe through these times when getting together is not always possible.
>>
>> Pamela Fairchild
>> 
>>
>> -Original Message-
>> From: Cookinginthedark On Behalf Of Food Dude via Cookinginthedark
>> Sent: Monday, September 7, 2020 5:29 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Food Dude 
>> Subject: [CnD] Rice Casserole
>>
>> Howdy,
>>
>> I needed to bring a side dish to a impromptu dinner at a neighbor's...
>>
>> not much in the pantry and no time to get to the store...
>>
>>
>> after a quick inventory of what was in the pantry  I began to form a
>> plan!
>>
>> a couple of bags of Success Boil in Bag rice...
>>
>> a can of Cheese Broccoli soup...
>>
>> in the frig I had  some mozzarella cheese and some bacon.
>>
>> Perfect!
>>
>> I prepared the Success Rice, boiling for 10 minutes as directed on the
>> package.
>>
>> I drained the rice and put it in a large mixing bowl
>>
>> Then added the can of cheese broccoli soup and about a quarter cup of
>> milk.
>>
>> I mixed the rice and soup, then added a half cup of grated mozzarella
>> cheese, graded on a medium grate.
>>
>> I mixed this in and put into a 2 quart casserole dish...
>>
>> popped into the preheated 350 degree oven and baked covered for 20
>> minutes.
>>
>> While the casserole was baking, I put 4 pieces of bacon  into the skillet
>> and 8 minutes later I had crispy fried bacon!
>>
>> (cooked the bacon on medium covered for 8 minutes)
>>
>> I crumbled the bacon and removed the casserole from the oven...
>>
>> Glad I had the Grips 9 x 13 trivet...
>>
>> I put the casserole on the trivet, added the bacon, and mixed it in.
>>
>> Because the casserole was sitting on the Grips Trivet, it did not slide
>> around making it possible to mix and stir without having to hold the
>> casserole dish...
>>
>> With the oven turned off I covered and replaced the casserole into the
>> oven
>> to stay warm until we headed next door for dinner!
>>
>> When Candace told everyone I just threw it together in a hurry after
>> everyone was raving about it, no one believed her!
>>
>> Awesome! Let them think I spent the whole day making it!
>>
>>
>> A little creativity and imagination made it possible...
>>
>> best of all, there was nothing but an empty casserole dish to bring back
>> home!
>>
>> That is the best compliment a cook can get!
>>
>> Peace Y'all
>>
>> Dale Campbell
>>
>> Cooking In The Dark
>>
>>
>>
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cookinginthedark@acbradio.org

[Dani Pagador via Cookinginthedark]

Hi, Nicole.
Thanks for the recipe. Re adding in the taco seasoning,  how do you
know when most of the water has gone? That's always been one of my
problems.

Thanks,
Dani

On 9/18/20, Nicole Massey via Cookinginthedark
 wrote:
> I've been thinking about this recipe for a few days so I made it tonight.
> It's a bit rich so select side dishes accordingly.
> First take an 8 oz. block of cream cheese out of the fridge and let it
> soften at room temperature. Brown 2 pounds of ground beef, as lean as
> you're
> comfortable with. Turn out into a sieve or colander and rinse to get rid of
> extra fat. Return to the pan on the stove and mix in two envelopes of taco
> seasoning (I use the Taco Bell stuff) and two cups of water. Simmer until
> most of the water is absorbed/steamed off. Drop in the block of cream
> cheese
> and fold the meat over it until the block is melted and mixed in. Turn out
> the meat, seasoning, and cheese mixture into a mixing bowl or sealable
> container big enough to also handle the pasta. Boil 6 cups of water and
> pour
> in a bag or box of pasta shells. Reduce heat and cook for 15 minutes or to
> your preferred level. Drain pasta shells and mix in the mixing bowl/storage
> container until the meat and cheese mixture is blended through the pasta. 8
> substantial servings.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
>
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[CnD] Help with Recipe, Please

[Dani Pagador via Cookinginthedark]

--- Begin Message ---
Hi, Everyone.
My Mom found a recipe that I had embossed and printed out for us years
ago. Unfortunately I didn't put a title on the recipe, and one of the
ingredients doesn't have a measurement. Does this recipe look familiar
to anyone?

3/4 cup sugar
1 cup sifted flour
1/4 tsp salt
2 tsp baking powder
2 Tbsp. cocoa
1/2 cup milk
3 Tbsp. melted butter, cooled
1 tsp vanilla

Topping:
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa
1-1/2 water or coffee (I'm assuming this is cups, but this is the
questionable measurement)

In a 9-inch square baking dish sift sugar, flour, salt, baking powder
and cocoa. Stir in milk, melted butter and vanilla. Spread batter in
pan; mix topping sugars and cocoa and sprinkle over batter. Pour water
and coffee over all and bake at 350 degrees for 45 minutes or until
top springs back when touched. Serve warm with whipped cream.
--- End Message ---
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[CnD] Test

[Dani Pagador via Cookinginthedark]

--- Begin Message ---
Hi, Guys.
Just seeing if this comes through. I saw my message and assumed it
came through as normal--JFW read it as though it was a message. Using
GMail's web interface.

More Later,
Dani
--- End Message ---
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Re: [CnD] Help with Recipe, Please

[Dani Pagador via Cookinginthedark]

--- Begin Message ---
So about the water/coffee, is it 1-1/2 cups?

Thanks,
Dani

On 10/8/20, Linda S. via Cookinginthedark  wrote:
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[CnD] Question About Cream Cheese Pie Crust

[Dani Pagador via Cookinginthedark]

Hi, Everyone.
A few months back someone asked about pat-in-pan pie crusts, and Penny
R. submitted the following recipe for an easy-to-work-with pie dough.
"In bowl of electric mixer, combine 2 cups all-purpose  flour, 1 tsp.
Salt, 1-to 2
Tbsp. Sugar (optional), 1 cup unsalted butter, softened, and 1 8-oz
package cream cheese. When mixture forms a ball, form into 2 disks,
wrap tightly and refrigerate for an hour or up to one day. Roll out on
lightly floured surface, and proceed with recipe for double-crust
pie."
I finally have a chance to try this out, and am wondering if there's
any liquid I need. Usually pie crusts call for a little bit of water
or milk, but this one has none. Also, if the butter needs to be
softened, should I have the cream cheese softened as well?

Thanks,
Dani
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Re: [CnD] Question About Cream Cheese Pie Crust

[Dani Pagador via Cookinginthedark]

No apple pie … at least not yet. I prepped and cooked the apple pie
filling (used Granny Smith and Honeycrisp), but the apples cooked down
too much. It looks like pie filling will become applesauce, maybe to
be mixed in to a cake. Hopefully it won't be too sweet--I put in 3/4
cup sugar, 1/2 tsp cinnamon, and a pinch of salt. Now I need a recipe
for chocolate applesauce cake, and a Grandma whose knee I can sit at
with cooking smarts who'll help me become a better frugalista.

More Later,
Dani

On 10/14/20, Karen Delzer via Cookinginthedark
 wrote:
> The butter and cream cheese seem liquid enough, I
> think. I'd give it a go and maybe you'll be in
> for a nice surprise. I'm going to do this one of these days soon.
>
> Karen
>
> At 05:44 PM 10/14/2020, you wrote:
>>Leave both the butter and the cream cheese out
>>on the counter  to soften for about 15 minutes
>>before making the crust. No further liquid
>>required! Enjoy! Penny Sent from my iPhone > On
>>Oct 14, 2020, at 6:05 PM, Dani Pagador via
>>Cookinginthedark 
>>wrote: > > Hi, Everyone. > A few months back
>>someone asked about pat-in-pan pie crusts, and
>>Penny > R. submitted the following recipe for an
>>easy-to-work-with pie dough. > "In bowl of
>>electric mixer, combine 2 cups
>>all-purpose  flour, 1 tsp. > Salt, 1-to 2 >
>>Tbsp. Sugar (optional), 1 cup unsalted butter,
>>softened, and 1 8-oz > package cream cheese.
>>When mixture forms a ball, form into 2 disks, >
>>wrap tightly and refrigerate for an hour or up
>>to one day. Roll out on > lightly floured
>>surface, and proceed with recipe for
>>double-crust > pie." > I finally have a chance
>>to try this out, and am wondering if there's >
>>any liquid I need. Usually pie crusts call for a
>>little bit of water > or milk, but this one has
>>none. Also, if the butter needs to be >
>>softened, should I have the cream cheese
>>softened as well? > > Thanks, > Dani >
>>___ >
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Re: [CnD] honey lentils abean dinner

[Dani Pagador via Cookinginthedark]

Hi, Angela.
Here's Sugar's post, pasted in.


Cp HONEY LENTILS and BEAN DINNER

 Crocktober 19, 2020

 Happy Monday, Slow Cookerers!

 Last night I revisited my favorite vegetarian dinner.

 The only change I made to the Original Recipe was that I used a can
of drained and rinsed black beans instead of garbanzo beans because my
8 year old doesn't like garbanzos.



 I also added about a cup of shredded butternut squash. Trader Joe's
sells the spirals next to the carrots and I figured it was a great way
to get a few more vitamins into the kids.

 If you can't find the already peeled and either cubed squash or
shredded squash you can add some sweet potato to bulk up the meal.

 It tasted WONDERFUL.

 The red onion is important --- don't email me and ask to use a yellow
one. Because if you do I'll probably say it's fine but I'd really
rather you use a red one.

 ;HONEY LENTILS and BEAN DINNER

 serves 6, over white or brown rice. Freezes well.

 1 1/2 cups lentils ((brown or green)

 3 cups water

 1/2 red onion, diced

 1 (15-ounce) can black beans, drained and rinsed

 1/2 cup shredded or chopped carrot

 1 cup peeled and cubed or shredded butternut squash

 1 teaspoon kosher salt

 1 teaspoon dried mustard

 1/4 teaspoon ground ginger

 2 tablespoons soy sauce (La Choy or Tamari Wheat Free are GF)

 1/3 cup honey (and maybe another 1 tablespoon later to taste)

 1 dried bay leaf or 2 fresh



 The Directions.



 I used a 4 quart crockpot.



 The awesome thing about lentils (actually, there are a few awesome
things) is that they are cheap, full of fiber, and you don't have to
pre-soak them. You really should rinse them off, though.



 Put the lentils into your crockpot. Add the water. Chop up the onion,
and add along with the carrots and squash.

 Drain and rinse the  beans and add.



 Stir in the dried mustard, salt, and ginger.



 Add the soy sauce and honey.



 Stir to combine. Float the bay leaf (ves) on top.



 Cover and cook on low for 6-8 hours, or on high for 3-5.



 Taste. If desired, stir in an extra tablespoon of honey.



 Serve with white or brown rice.

 DELICIOUS.

 I was so happy to watch the kids lick their bowls clean!!

 -)


More Later,
Dani

On 10/21/20, Angela Palmer via Cookinginthedark
 wrote:
> Hello ∫ugar,
> Can you repost your recipe for honey letils abean dinner ,thank  you in
> .advance.
> Angela
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Re: [CnD] Mushrooms

[Dani Pagador via Cookinginthedark]

Hi, Wendy.
A Hints from Heloisereader recommends sautéing the mushrooms before
freezing. Freezing in its fresh state will have the mushrooms come out
mushy when thawed.

HTH,
Dani



On 10/22/20, Wendy via Cookinginthedark  wrote:
> Can fresh mushrooms be put in the freezer for later use? Thanks.
> Wendy
>
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[CnD] Ladle-style Measuring Spoons?

[Dani Pagador via Cookinginthedark]

Hi, Everyone.
Would someone know where I could purchase ladle-style measuring spoons?

Thanks,
Dani
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Re: [CnD] How to make gravy

[Dani Pagador via Cookinginthedark]

I think you'll want equal parts flour and fat e.g., 4 Tbsp. flour to 4
Tbsp. fat. All of the gravy recipes I've seen in cookbooks and on
YouTube say that.
Thanks, Vicki, for your gravy-making directions. I'm not the best at
making gravy--I get impatient. I'll keep your directions on hand and
will try them out the next time the need for gravy comes up. What
temperature do you use to cook your gravy? Do you need to increase the
temperature at any point as the gravy cooks?

On 11/9/20, Carol Ashland via Cookinginthedark
 wrote:
> Now all we need are the mashed potatoes! Yum!
>
> Carol Ashland
> On Nov 9, 2020 8:02 AM, vjack--- via Cookinginthedark
>  wrote:
>>
>> Bill, I am a good gravy maker, but am not sure I can tell you how. So I
>> will
>> try. For milk gravy you need drippings from like a fried chicken. You need
>> a
>> good layer in the bottom of your skillet. Start heating it and slowly add
>>
>> flour and use a Wisk to stir it. What you want is for the flour to be
>> totally mixed with the oil the oil should be absorbed by the flour. . It
>> will feel sort of lumpy at first. I will lightly touch an area to see if
>> the
>> flour and oil are mixed. You Don't want it to feel greasy. Then slowly
>> start
>> adding milk and wisking continuely. When I say slowly I mean slowly, you
>> can
>> always add more, but can't take it out. As it heats it will start
>> thickening. Keep stirring and adding milk till it is the thickness you
>> want
>> the gravy. At this time I will start adding the seasonings I like, pepper,
>>
>> salt, I like a little garlic salt. As with the milk, start small and taste
>>
>> as you go. It isn't hard, but takes time to get what you like. Don't give
>> up
>> at the first try, it gets easier. I am totally blind and have no trouble
>> making good gravy. Hope this helps. Vicki jack
>>
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
>> Behalf Of Bill Deatherage via Cookinginthedark
>> Sent: Sunday, November 08, 3:19 PM
>> To: 
>> Cc: Bill Deatherage
>> Subject: [CnD] How to make gravy
>>
>>
>> Hello,
>> Some thing that I have had trouble making is milk gravy. I know my mother
>>
>> and my dad both could make it but I never could. I was wondering if anyone
>>
>> has any simple recipes on how to do it?
>> Bill Deatherage thanks in advance
>>
>> Sent from my iPad
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[CnD] Question About The Dump Cake Concept

[Dani Pagador via Cookinginthedark]

Hi, Everyone.
My Mom and I took advantage of the sale they have this week and
stocked up on cake mixes, flour, and sugar. I bought two cans of apple
pie filling and have a craving for dump cake, something easy and
sweet. I don't have a recipe--it's been years since I made it, so was
wondering about how much butter to dot the top of it with and how long
it needs to bake--think the
temperature it might like is 350. Hoping someone can clue me in.

Thanks,
Dani
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Re: [CnD] How to make gravy

[Dani Pagador via Cookinginthedark]

Thanks, Vicki. I just tried my hand with Marilyn P.'S milk directions
and your description for making gravy, and it turned out really well.
I'm thrilled. I used the fat I got from making chicken in the crock
pot--I saved three cups worth, so have lots to practice with,--and
added salt, black pepper, garlic powder, and a wee bit of sugar
because I overpeppered the mix just a bit.

I've added your instructions to my cooking journal and will use it in
future for other cooking adventures.

More Later,
Dani



On 11/9/20, Dani Pagador  wrote:
> I think you'll want equal parts flour and fat e.g., 4 Tbsp. flour to 4
> Tbsp. fat. All of the gravy recipes I've seen in cookbooks and on
> YouTube say that.
> Thanks, Vicki, for your gravy-making directions. I'm not the best at
> making gravy--I get impatient. I'll keep your directions on hand and
> will try them out the next time the need for gravy comes up. What
> temperature do you use to cook your gravy? Do you need to increase the
> temperature at any point as the gravy cooks?
>
> On 11/9/20, Carol Ashland via Cookinginthedark
>  wrote:
>> Now all we need are the mashed potatoes! Yum!
>>
>> Carol Ashland
>> On Nov 9, 2020 8:02 AM, vjack--- via Cookinginthedark
>>  wrote:
>>>
>>> Bill, I am a good gravy maker, but am not sure I can tell you how. So I
>>> will
>>> try. For milk gravy you need drippings from like a fried chicken. You
>>> need
>>> a
>>> good layer in the bottom of your skillet. Start heating it and slowly
>>> add
>>>
>>> flour and use a Wisk to stir it. What you want is for the flour to be
>>> totally mixed with the oil the oil should be absorbed by the flour. . It
>>> will feel sort of lumpy at first. I will lightly touch an area to see if
>>> the
>>> flour and oil are mixed. You Don't want it to feel greasy. Then slowly
>>> start
>>> adding milk and wisking continuely. When I say slowly I mean slowly, you
>>> can
>>> always add more, but can't take it out. As it heats it will start
>>> thickening. Keep stirring and adding milk till it is the thickness you
>>> want
>>> the gravy. At this time I will start adding the seasonings I like,
>>> pepper,
>>>
>>> salt, I like a little garlic salt. As with the milk, start small and
>>> taste
>>>
>>> as you go. It isn't hard, but takes time to get what you like. Don't
>>> give
>>> up
>>> at the first try, it gets easier. I am totally blind and have no trouble
>>> making good gravy. Hope this helps. Vicki jack
>>>
>>> -Original Message-
>>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
>>> Behalf Of Bill Deatherage via Cookinginthedark
>>> Sent: Sunday, November 08, 3:19 PM
>>> To: 
>>> Cc: Bill Deatherage
>>> Subject: [CnD] How to make gravy
>>>
>>>
>>> Hello,
>>> Some thing that I have had trouble making is milk gravy. I know my
>>> mother
>>>
>>> and my dad both could make it but I never could. I was wondering if
>>> anyone
>>>
>>> has any simple recipes on how to do it?
>>> Bill Deatherage thanks in advance
>>>
>>> Sent from my iPad
>>> ___
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>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
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Re: [CnD] How do you melt a stick of butter in the microwave?

[Dani Pagador via Cookinginthedark]

Kevin,
If it's the hashbrown casserole I'm thinking of, yes, it's really
good. There are no leftovers when I make it here, so no freezer meals
get made from it. Have fun making it. Don't be afraid to get your
hands dirty to make sure everything is evenly distributed both when
mixing and spreading into the pan. It's a winner to take to potlucks,
too.

More Later,
Dani



On 12/1/20, margo Downey via Cookinginthedark
 wrote:
> I usually melt butter for 13 seconds.
>
> Margo and isis
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Immigrant via Cookinginthedark
> Sent: Tuesday, December 01, 2020 7:41 PM
> To: 'Cooking in the Dark'
> Cc: Immigrant
> Subject: Re: [CnD] How do you melt a stick of butter in the microwave?
>
> Wow, must be a powerful microwave.
>
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Sugar Lopez via Cookinginthedark
> Sent: Tuesday, December 1, 2020 6:18 PM
> To: 'Cooking in the Dark' 
> Cc: Sugar Lopez 
> Subject: Re: [CnD] How do you melt a stick of butter in the microwave?
>
> Hi Kevin
> I just did that this morning.
> I put a stick of butter in a handy microwave bowl, and put it on for 10
> seconds, then I checked it. For me it took  a couple more seconds to metl
> completley So I would start with 10 seconds and go from there.
> Good luck
> 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
> Kevin Minor via Cookinginthedark
> Sent: Tuesday, December 1, 2020 3:12 PM
> To: cookinginthedark@acbradio.org
> Cc: Kevin Minor 
> Subject: [CnD] How do you melt a stick of butter in the microwave?
>
> Hi.
>
> I've decided to attempt to make a hash brown casserole, and one of the
> ingredients is a stick of melted butter. Rather than try to pour it into the
> mixing bowl from a hot item on the stove, I've decided to use my handy dandy
> microwave to do the deed. I've never done this before, so I'm looking for
> any pointers that I can get. What should I put the butter in to nuke it? Do
> I break up the stick, or leave it whole? Should I let it warm for a few
> minutes at room temperature? Also, how long do I microwave it?
>
> That's all I can think of. If there are other things I need to know, please
> tell me. I'll share this recipe soon. It takes a 9 by 13 dish to bake in,
> and it calls for 2 pounds of shredded hash browns, so it's a lot. It's very
> good.
>
> Have a blessed day and don't work too hard.
>
> Kevin and Jilly
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Re: [CnD] measuring spoons and cups

[Dani Pagador via Cookinginthedark]

I have a set of measuring spoons from Pour-fect (I think that's what
the brand name is). They're plastic and have Braille markings on them,
and come with a leveler. The spoons go from 1/64 teaspoon, 1/32, 1/16,
1/8, 1/4, 1/3, 1/2, 1 teaspoon, 1-1/2 teaspoons, 1 tablespoon, and 2
tablespoons. They come on a sturdy plastic ring

Pour-fect also makes measuring cups. I'm assuming they have Braille on
them, but can't remember. I gave mine to a friend.

HTH,
Dani

On 12/29/20, Angela Palmer via Cookinginthedark
 wrote:
> i ll,
> What is the exact website for The blind mice?   When I look for it the web
> page says this domain is for sale.
> Thank you in advance,
> Angela
>
>
> Sent from Angela's Iphone
>
>> On Dec 29, 2020, at 4:24 PM, Marilyn Pennington via Cookinginthedark
>>  wrote:
>>
>> I did as well and I like them.  I don't think they sell the measuring
>> spoons anymore.
>>
>> -Original Message-
>> From: Cookinginthedark  On Behalf
>> Of Sugar via Cookinginthedark
>> Sent: Tuesday, December 29, 2020 4:31 PM
>> To: 'Cooking in the Dark' 
>> Cc: Sugar 
>> Subject: Re: [CnD] measuring spoons and cups
>>
>> I got mine from the blind mice
>> They are in braille
>> Same with the spoons.
>> 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 Drew Hunthausen via Cookinginthedark
>> Sent: Tuesday, December 29, 2020 9:49 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Drew Hunthausen 
>> Subject: [CnD] measuring spoons and cups
>>
>> What are the best measuring sppons and cups to get that have markings on
>> them and are easy to keep together? I know it's been posted here before
>> and would really appreciate the info again. Thanks
>>
>>
>>
>> Drew Hunthausen
>>
>> The No Excuses Blind Guy
>>
>> #1 Blind and Hearing Impaired Motivational Speaker, Triathlete,
>>
>> & International Best Selling Author
>>
>>
>>
>> Get my free guide, The Five Keys To Living A No Excuses Life Filled With
>> Joy, Peace, and Prosperity!
>>
>> http://DrewsInspirations.com 
>>
>>
>>
>> To book Drew for your event go to
>>
>> http://bookdrew.com 
>>
>> (714) 296-7111
>>
>>
>>
>> With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!
>>
>> http://NoExcusesBlindGuy.com
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> ___
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[CnD] Technique for Slicing Onions Into Rings

[Dani Pagador via Cookinginthedark]

Hi, Everyone.
I'm Dani, and I'm a list newbie. I'm 45 and live in HI with my husband
David. I'm an enthusiastic cook,, and a not-so-enthusiastic cleaner.

I made a dish last night that required that the onion be sliced in to
rings. I managed the task all right, with the minor mishap of nicking
my fingers while doing one of the slices. They came out on the chunky
side. The dish turned out really tasty, not as spicy as I was afraid
it might be, (the pepper fumes were coming out of the top of the glass
after I used the immersion blender to blend the marinade). There'll be
some nice leftovers to go in to a casserole and tortillas over the
next few days.

I'll need to do the onion ring slicing again, since David says this
dish is something that he wants as a regular. Yay to having the
chicken again. And onion rings are necessary for ... making onion
rings, one of the things on my to-try list.

Do any of you have ideas for how to do this more effectively?

At this point, I cut the onion in half, then lay one half on the
cutting board cut side down. I hold the knife blade parallel to the
counter, make a cut in the onion, and turn the onion counterclockwise
(I'm a leftie) till it gets cut. The job gets done, but the slices can
be inconsistent.

Ideas?

Thanks,
Dani
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[CnD] Are There List Archives?

[Dani Pagador via Cookinginthedark]

I forgot to ask ... are there list archives?
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[CnD] Recipe: Sweet Hot Mustard Chicken

[Dani Pagador via Cookinginthedark]

Hi, Everyone.
This recipe comes from Jonathan Rawlings. He moderates the Blindcooks
list on Freelists.

More Later,
Dani


Sweet Hot Mustard Chicken

Serves 4 to 6 as a main dish

10 bone-in, skin-on chicken thighs, trimmed
1/2 cup Dijon mustard
1/4 cup light brown sugar
1/4 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon black pepper, coarsely ground
1 teaspoon dry mustard powder
1/2 teaspoon chipotle powder (see note)
3/4 teaspoon cayenne pepper
4 large garlic cloves, minced
1 large onion, sliced and separated into rings

1. Working with one chicken thigh at a time, cut 2 or 3 deep gashes in
the meat.  Place the chicken into a 1-gallon zip top bag.

2. Combine the mustard, brown sugar, vinegar, salt, pepper, mustard
powder, chipotle, garlic, and cayenne pepper in a medium bowl and
thoroughly combine. Pour the marinade over the chicken in the bag,
then seal the bag, pressing out all the air. Gently massage the
marinade into the meat. Place the bag in a large bowl or on a rimmed
cookie sheet, then refrigerate at least 8 hours or up to 24 hours.

3. When ready to cook, preheat your oven to 450 degrees F. Line a
rimmed baking sheet with foil or parchment paper, then cover the pan
with the slices of onion. Place the chicken thighs on top of the onion
slices, skin-side up,then pour the remaining marinade evenly over the
chicken. Sprinkle with a pinch or two of additional kosher salt, black
pepper, and cayenne pepper to taste.

4. Bake the chicken for 35 to 45 minutes, or until done. Remove the
sheet pan to a heatproof surface, and using tongs, transfer the
chicken to a large serving platter.  Keep warm.

5. Pour the juices on the baking sheet into a small saucepan and place
over high heat. Bring to a rapid boil, skimming the fat from the
surface as necessary, until reduced by half; roughly 5 to 8 minutes.
Pour the sauce evenly over the chicken and serve immediately with the
onion slices.
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[CnD] How Do You Know When Something is Simmering?

[Dani Pagador via Cookinginthedark]

Hi, Everyone.
I'm trying to cook beans that I soaked earlier today--I started at
10:00A and let them soak till 7:00 or so.

The Joy of Cooking website says to bring the water to a boil, then
cook the beans at a low simmer till they're tender.

Sightlings see little bubbles on the surface of the water/sauce
they're simmering. Whatscookingamerica says the simmer temperature is
between 190 and 200 degrees F.

I'm going to take Dale up on his statement that no question is a
stupid question.

So novice stovetop cook asks: How does the nonvisual cook monitor
whether something is simmering? Do I need to babysit the beans and
monitor the water temperature?

And if I'm putting three kinds of dry beans in what I hope will be
chili, do I need to cook each batch separately, or can I dump the
white, black, and pinto beans all in to one pot and cook them together
before adding them to the chili mix?

Thanks,
Dani
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Re: [CnD] How Do You Know When Something is Simmering?

[Dani Pagador via Cookinginthedark]

The beans will go in to crock pot chili. I've got leftover bell
pepper, onion, diced tomato, and ground beef I need to use. I want to
bulk up the chili with more fiber, so thought a blend of beans would
be a good thing. There are also hot dogs and potatoes, so I may be
able to cook all that we'll eat over the weekend over the course of
today.

It'll be at least 90 here over the next three days--I shouldn't
complain, because it's hotter in Nevada and Arizona than in HI. But I
don't like humid and sticky; it makes my mind sluggish and sticky.
Ick. So the more I can get done in the kitchen, the less I'll have to
stand by the heat sources.

More Later,
Dani, off to cook the chili



On 7/8/17, Teresa Mullen via Cookinginthedark
 wrote:
>
>
> Teresa Sanchez sent from my iPhone
>
>> On Jul 8, 2017, at 8:07 AM, Deborah Barnes via hello I agree with all of
>> these suggestions, when I have done beans before I put the man, I let the
>> water boil rapidly then once the beans are in I M boil for a little bit
>> maybe at least five minutes then I lower the stove to medium and cover,
>> like I want to the magic message says once you don't hear the rapid boil,
>> and it is sort of quiet boiling then your beans are simmering, no you do
>> not have to babysit them.just stir them every half an hour like another
>> message said, which I do as well I don't put oil in mine  are used a
>> couple of strips of bacon or ham hocks to give them flavour in your case
>> you said you're making chilli well you can remove the bacon or ham hock
>> which room and use that if you are using bacon or the other.happy cooking
>> Cookinginthedark  wrote:
>>
>> Hi Dani,
>>
>> Well, when the water is barely simmering, I can usually hear just a little
>> sound; it doesn't sound like a true boil, but it's not like there's no
>> activity.  But it's hard for me to hear unless it's really quiet.  Plus
>> there's some steam coming up that you can feel if your hand is above the
>> pot a little, but it's not bunches of steam like when there's a real high
>> boil.
>>
>> Not sure this helps any, but that's my take on it.  As I rarely cook these
>> days, I had to reach way back in my memory to remember my nonvisual cues.
>> >
>> Deb B.
>>
>> -Original Message-
>> From: Eileen Scrivani via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Saturday, July 08, 2017 10:28 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Eileen Scrivani
>> Subject: Re: [CnD] How Do You Know When Something is Simmering?
>>
>> Hi Dani,
>>
>> Once the water comes to a boil, reduce the flame to a very low one, and
>> let your pot continue cooking for the designated length of time or
>> tenderness. I think it will help if you keep your cooking pot covered with
>> a good lid. The lid will help lock in the moisture and the flavors of your
>> food. This is not to say, that you don’t have to continue monitoring it,
>> stirring,  and perhaps adding extra liquid if necessary. . A lid can also
>> help with cutting down on the length of cooking time required. Although
>> beans take a long time.
>>
>> As for putting all three types of beans in one pot, I think that’s fine
>> unless the recipe has specifically directed you to do it differently for
>> some reason.
>>
>> Good luck.
>>
>> Eileen
>>
>> From: Dani Pagador via Cookinginthedark
>> Sent: Saturday, July 8, 2017 3:32 AM
>> To: cookinginthedark
>> Cc: Dani Pagador
>> Subject: [CnD] How Do You Know When Something is Simmering?
>>
>> Hi, Everyone.
>> I'm trying to cook beans that I soaked earlier today--I started at 10:00A
>> and let them soak till 7:00 or so.
>>
>> The Joy of Cooking website says to bring the water to a boil, then cook
>> the beans at a low simmer till they're tender.
>>
>> Sightlings see little bubbles on the surface of the water/sauce they're
>> simmering. Whatscookingamerica says the simmer temperature is between 190
>> and 200 degrees F.
>>
>> I'm going to take Dale up on his statement that no question is a stupid
>> question.
>>
>> So novice stovetop cook asks: How does the nonvisual cook monitor whether
>> something is simmering? Do I need to babysit the beans and monitor the
>> water temperature?
>>
>> And if I'm putting three kinds of dry beans in what I hope will be chili,
>> do I need to cook each batch separately, or can I dump the white, black,
>> and pinto beans all in to

[CnD] Question about Hydration when Adding Grains to a Bread Recipe

[Dani Pagador via Cookinginthedark]

Hi, Everyone.
I want to make King Arthur Flour's Honey Oat Pain de Mie, but want to
add maybe a quarter cup of sunflower seeds to the mix. How much more
water should I add to make sure the dough is hydrated enough?

Here's the ingredient list for a 9x4 Pullman loaf:

For 9x4 loaf:
12 3/4 ounces King Arthur Unbleached All-Purpose Flour
2 1/4 teaspoons instant yeast
3 ounces old-fashioned rolled oats (not quick oats)
1 1/2 teaspoons salt
2 ounces melted butter
2 1/4 ounces honey
8 to 9 ounces lukewarm water*
*Use the smaller amount in the summer, or in a humid climate; the
larger in winter, or in a drier climate.

Thanks,
Dani
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[CnD] How Do You Subscribe to the CND Podcast?

[Dani Pagador via Cookinginthedark]

Hi, Everyone.
I have an iPodTouch and don't listen to podcasts, but would like to
start by subscribing to CND's show. How do I go about doing this?

Thanks,
Dani
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Re: [CnD] Recipe: Sweet Hot Mustard Chicken

[Dani Pagador via Cookinginthedark]

Deb,
I didn't see the note, either. I'll go look at my msgs from the
Blindcooks list to see what Jon says about the chipotle powder.

I found it in the spice aisle at my local grocery. Strange how I find
some things--that, for example,--and not others, like other kinds of
nut butters besides peanut and almond, and no lard.

More Later,
Dani



On 7/15/17, Deborah Barnes via Cookinginthedark
 wrote:
> Hi Dani,
>
> While looking for a work-related email, I found a recipe sent in June.  It's
> the Sweet Mustard Chicken.  It said:
>
> 1/2 teaspoon chipotle powder (see note)
>
> I did not see the note in the recipe.  Do you know what the note said
> originally?
>
> Thanks,
>
> Deb B.
>
> -Original Message-
> From: Dani Pagador via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, June 23, 2017 2:33 PM
> To: cookinginthedark
> Cc: Dani Pagador
> Subject: [CnD] Recipe: Sweet Hot Mustard Chicken
>
> Hi, Everyone.
> This recipe comes from Jonathan Rawlings. He moderates the Blindcooks list
> on Freelists.
>
> More Later,
> Dani
>
> 
> Sweet Hot Mustard Chicken
>
> Serves 4 to 6 as a main dish
>
> 10 bone-in, skin-on chicken thighs, trimmed
> 1/2 cup Dijon mustard
> 1/4 cup light brown sugar
> 1/4 cup red wine vinegar
> 1 teaspoon kosher salt
> 1 teaspoon black pepper, coarsely ground
> 1 teaspoon dry mustard powder
> 1/2 teaspoon chipotle powder (see note)
> 3/4 teaspoon cayenne pepper
> 4 large garlic cloves, minced
> 1 large onion, sliced and separated into rings
>
> 1. Working with one chicken thigh at a time, cut 2 or 3 deep gashes in the
> meat.  Place the chicken into a 1-gallon zip top bag.
>
> 2. Combine the mustard, brown sugar, vinegar, salt, pepper, mustard powder,
> chipotle, garlic, and cayenne pepper in a medium bowl and thoroughly
> combine. Pour the marinade over the chicken in the bag, then seal the bag,
> pressing out all the air. Gently massage the marinade into the meat. Place
> the bag in a large bowl or on a rimmed cookie sheet, then refrigerate at
> least 8 hours or up to 24 hours.
>
> 3. When ready to cook, preheat your oven to 450 degrees F. Line a rimmed
> baking sheet with foil or parchment paper, then cover the pan with the
> slices of onion. Place the chicken thighs on top of the onion slices,
> skin-side up,then pour the remaining marinade evenly over the chicken.
> Sprinkle with a pinch or two of additional kosher salt, black pepper, and
> cayenne pepper to taste.
>
> 4. Bake the chicken for 35 to 45 minutes, or until done. Remove the sheet
> pan to a heatproof surface, and using tongs, transfer the chicken to a large
> serving platter.  Keep warm.
>
> 5. Pour the juices on the baking sheet into a small saucepan and place over
> high heat. Bring to a rapid boil, skimming the fat from the surface as
> necessary, until reduced by half; roughly 5 to 8 minutes.
> Pour the sauce evenly over the chicken and serve immediately with the onion
> slices.
> ___
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Re: [CnD] Recipe: Sweet Hot Mustard Chicken

[Dani Pagador via Cookinginthedark]

Re the chipotle powder, Jon writes:
"Chipotle powder is fairly easy to find, but it may cost a bit if
you're buying one of the large national brands.  If you happen to have
a Win Co near you with a large section for bulk spices, I'd suggest
you get it there as it will be far less expensive.  If you can't get
it, just leave it out. You could just use regular chili powder in its
place if you like.  When I make this at home, I don't bother reducing
the sauce to serve with the chicken any more.  Most of what ends up in
the sheet pan is fat and not worth dealing with, at least for me.  As
far as slicing the onion into rings, I first slice each end off the
onion, peel it, then slice into rings about a quarter inch thick or
so.  It is then an easy matter to go in and seperate the rings by
hand.  I usually place the small rings inside the larger ones on the
sheet pan.  It is definitely one of my favorite dishes, though I can't
imagine the mustard flavor in the chicken going well with flavors like
salsa and the like."

HTH,
Dani


On 7/16/17, Dani Pagador via Cookinginthedark
 wrote:
> Deb,
> I didn't see the note, either. I'll go look at my msgs from the
> Blindcooks list to see what Jon says about the chipotle powder.
>
> I found it in the spice aisle at my local grocery. Strange how I find
> some things--that, for example,--and not others, like other kinds of
> nut butters besides peanut and almond, and no lard.
>
> More Later,
> Dani
>
>
>
> On 7/15/17, Deborah Barnes via Cookinginthedark
>  wrote:
>> Hi Dani,
>>
>> While looking for a work-related email, I found a recipe sent in June.
>> It's
>> the Sweet Mustard Chicken.  It said:
>>
>> 1/2 teaspoon chipotle powder (see note)
>>
>> I did not see the note in the recipe.  Do you know what the note said
>> originally?
>>
>> Thanks,
>>
>> Deb B.
>>
>> -Original Message-
>> From: Dani Pagador via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, June 23, 2017 2:33 PM
>> To: cookinginthedark
>> Cc: Dani Pagador
>> Subject: [CnD] Recipe: Sweet Hot Mustard Chicken
>>
>> Hi, Everyone.
>> This recipe comes from Jonathan Rawlings. He moderates the Blindcooks
>> list
>> on Freelists.
>>
>> More Later,
>> Dani
>>
>> 
>> Sweet Hot Mustard Chicken
>>
>> Serves 4 to 6 as a main dish
>>
>> 10 bone-in, skin-on chicken thighs, trimmed
>> 1/2 cup Dijon mustard
>> 1/4 cup light brown sugar
>> 1/4 cup red wine vinegar
>> 1 teaspoon kosher salt
>> 1 teaspoon black pepper, coarsely ground
>> 1 teaspoon dry mustard powder
>> 1/2 teaspoon chipotle powder (see note)
>> 3/4 teaspoon cayenne pepper
>> 4 large garlic cloves, minced
>> 1 large onion, sliced and separated into rings
>>
>> 1. Working with one chicken thigh at a time, cut 2 or 3 deep gashes in
>> the
>> meat.  Place the chicken into a 1-gallon zip top bag.
>>
>> 2. Combine the mustard, brown sugar, vinegar, salt, pepper, mustard
>> powder,
>> chipotle, garlic, and cayenne pepper in a medium bowl and thoroughly
>> combine. Pour the marinade over the chicken in the bag, then seal the
>> bag,
>> pressing out all the air. Gently massage the marinade into the meat.
>> Place
>> the bag in a large bowl or on a rimmed cookie sheet, then refrigerate at
>> least 8 hours or up to 24 hours.
>>
>> 3. When ready to cook, preheat your oven to 450 degrees F. Line a rimmed
>> baking sheet with foil or parchment paper, then cover the pan with the
>> slices of onion. Place the chicken thighs on top of the onion slices,
>> skin-side up,then pour the remaining marinade evenly over the chicken.
>> Sprinkle with a pinch or two of additional kosher salt, black pepper, and
>> cayenne pepper to taste.
>>
>> 4. Bake the chicken for 35 to 45 minutes, or until done. Remove the sheet
>> pan to a heatproof surface, and using tongs, transfer the chicken to a
>> large
>> serving platter.  Keep warm.
>>
>> 5. Pour the juices on the baking sheet into a small saucepan and place
>> over
>> high heat. Bring to a rapid boil, skimming the fat from the surface as
>> necessary, until reduced by half; roughly 5 to 8 minutes.
>> Pour the sauce evenly over the chicken and serve immediately with the
>> onion
>> slices.
>> ___
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>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
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Re: [CnD] dried bell peppers

[Dani Pagador via Cookinginthedark]

Hi, Jeanne.
I have the same problem as you re only using half; I usually use a
quarter. I'd be interesting in learning about using dried pepers, too.

I cut the rest into strips, lay them flat on a baking sheet and freeze
for an hour, then take them off the sheet and put into a Ziploc bag
and freeze them. I can take out what I need and just plop them in to
say, spaghetti sauce.

HTH,
Dani





On 8/16/17, Jeanne Fike via Cookinginthedark
 wrote:
> Hi,
>
> Has anyone used dried bell peppers, in particular dried green bell peppers?
> If so, how has it worked out and where did you get them?
>
> Whenever I buy a whole green pepper, I usually only need one half of one
> for
> a recipe and the other half gets bad before I think to use it. Also
> experience with freezing them?
>
>  Jeanne
>
>
>
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Re: [CnD] Slow Cooker Chicken Pot Pie Stew

[Dani Pagador via Cookinginthedark]

Hi, Gail.
This sounds like it would make a huuuge pot. Have you made this
before, and if so, what size CP did you use?

You could replace the bullion with homemade chicken stock.

HTH,
Dani


On 8/17/17, gail johnson via Cookinginthedark
 wrote:
> I really like this recipe. I never use bouillon since it gives me a
> horrible headache. If anyone has suggestions for replacement pass them on.
>
> Slow Cooker Chicken Pot Pie Stew
> From: allrecipes.com
> Ingredients
> 4 large skinless, boneless chicken breast halves, cut into cubes
> 10 medium red potatoes, quartered
> 1 (8 ounce) package baby carrots
> 1 cup chopped celery
> 2 (26 ounce) cans condensed cream of chicken soup
> 6 cubes chicken bouillon
> 2 teaspoons garlic salt
> 1 teaspoon celery salt
> 1 tablespoon ground black pepper
> 1 (16 ounce) bag frozen mixed vegetables
>
> Prep
> 20 m
> Cook
> 6 h
> Ready In
> 6 h 20 m
> Combine the chicken, potatoes, carrots, celery, chicken soup, chicken
> bouillon, garlic salt, celery  salt, and black pepper in a slow cooker;
> cook on High for 5 hours.
> Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour
> more.
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Re: [CnD] Slow Cooker Chicken Pot Pie Stew

[Dani Pagador via Cookinginthedark]

I'll hold off till you make it then, so I can find out how it all fit
in your CP. How big is your pot?

On 8/17/17, gail johnson via Cookinginthedark
 wrote:
> Hi Dani,
> I haven't made the recipe yet. I have to figure out a replacement for
> the boullion first. It definitely will feed 4-6 people.
> This recipe caught my attention because it reminded me of the Progresso
> Chicken Pot Pie Soup.
> I put it on my list for a date night meal.
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Re: [CnD] looking for ideas for my supper tonight

[Dani Pagador via Cookinginthedark]

Two thinly cut pieces, cubed, isn't going to hurt you.

Fry the two pieces of spam, then cube them and mix them in with your
Mac 'N Cheese.

Spam can also go with rice, in sandwiches, or as a garnish for Ramen.
Again, no more than two pieces at a stretch.

If you're doing the rice thing, you can fry it, or top with pineapple
slices and bake at 350 for I think 30 mins.

Fry it, then stir fry with veggies and cooked Ramen noodles, season
with a few pinches of the Ramen packet. (I like the chop suey
mix--cabbage and bean sprouts and carrots, that they carry in the
produce section.)

My favorite is fried, cubed, and mixed with mushrooms and cheese in an
omelet--2 eggs. Of course, with rice. White rice. Haven't quite made
the transition to healthy. Can you tell?

Whatever you do, cook the thing. Don't eat it straight out of the can.
Ick. Tried it that way as a kid, just for kicks. ICK!!!

Spam ... a staple in HI, especially in Asian households. *lol; I'm
from there, and am Filipino, so can, and often do,  make fun of myself
and my neighbors*

More Later,
Dani

More Later,
Dani



On 8/18/17, Jamie Prater via Cookinginthedark
 wrote:
> Hi, yes, it would be better to do ham, but I got this in a food pantry box
> and need to use it.  I prefer ham but it's more expensive.  Thanks for the
> input though.
>
> -Original Message-
> From: Eileen Scrivani via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, August 18, 2017 12:38 PM
> To: cookinginthedark@acbradio.org
> Cc: Eileen Scrivani
> Subject: Re: [CnD] looking for ideas for my supper tonight
>
> Mac & Chees is very good with some Broccoli floretts mixed in or a few
> chunks of ham or ham steak. Spam is a very fatty meat and not so healthy. I
> think Ham would be a better choice (IMO).
>
> Eileen
>
>
> From: Jamie Prater via Cookinginthedark
> Sent: Friday, August 18, 2017 1:19 PM
> To: cookinginthedark@acbradio.org
> Cc: Jamie Prater
> Subject: [CnD] looking for ideas for my supper tonight
>
> Hi, I am making macaroni and cheese tonight and have heard spam goes well
> with it.  Can anybody give me any ideas on how to doctor this recipe up and
> add more fun things in or on this concoction to make it more fun to eat or
> have spiced up?  Thanks and have a blessed day.
>
>
>
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Re: [CnD] looking for ideas for my supper tonight

[Dani Pagador via Cookinginthedark]

There's always stir frying it with oyster sauce, mushrooms, and/or
zucchini. Yum!!! Gotta have the rice.

Jamie, what'd you end up putting in your supper dish?

More Later,
Dani

On 8/19/17, Kevin Minor via Cookinginthedark
 wrote:
> Hi.
>
> Spam goes great with macaroni and cheese.  My Mom made a casserole with
> those ingredients, plus some onions and green peppers.
>
> I know this is a bit late for your dinner, but I just saw your note and
> thought I'd give you some ideas for next time.
>
> Have a blessed day and don't work too hard.
> Kevin Minor and the amazing Jilly, Lexington, KY
>
> -Original Message-
> From: Jamie Prater via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, August 18, 2017 1:19 PM
> To: cookinginthedark@acbradio.org
> Cc: Jamie Prater 
> Subject: [CnD] looking for ideas for my supper tonight
>
> Hi, I am making macaroni and cheese tonight and have heard spam goes well
> with it.  Can anybody give me any ideas on how to doctor this recipe up and
> add more fun things in or on this concoction to make it more fun to eat or
> have spiced up?  Thanks and have a blessed day.
>
>
>
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Re: [CnD] Cooking bacon

[Dani Pagador via Cookinginthedark]

Hi, Brian.
I'm with everyone else. I like the idea of cooking all of the bacon at
one time. The foil makes for easy clean-up imho. I bake mine at 400
for 13 minutes to start, and increase or decrease the baking time
depending on the thickness of the bacon.

I've tried the microwave, but kept burning the bacon. Couldn't get the
hang of the frying pan, either.

HTH,
Dani



On 8/30/17, Sugar Lopez via Cookinginthedark
 wrote:
> Yes this is how I do it as well.
>
>
> Your support is appreciated:
> https://www.gofundme.com/sugars-transplant-journey
>
> “You are chosen, holy, and blameless before God! For he chose us in Christ
> before the foundation of the world that we may be holy and unblemished in
> his
> sight in love (Ephesians 1:4).”
> -Sugar Lopez
>
>
> https://www.gofundme.com/sugars-transplant-journey
>
>
>
>
>
>
> -Original Message-
> From: Lisa Soulor via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, August 30, 2017 3:03 PM
> To: cookinginthedark@acbradio.org
> Cc: Lisa Soulor
> Subject: Re: [CnD] Cooking bacon
>
> I do mine like Sharon, except I line the pan with parchment paper and heat
> the oven to 400 degrees. I tried for years to do it right in a frying pan,
> and finally just gave up cooking it until I found the oven method.
> Lisa
>
> On 8/30/17, Sharon Howerton via Cookinginthedark
>  wrote:
>> Brian, I have tried bacon for years and find that the best way is to
>> line a baking pan with foil, line your slices inside the pan so they
>> don't cover each other and bake at about 375 for about 25-30 minutes,
>> but test it and see if it's done enough. It even keeps if you don't use it
>> all in one meal.
>> Sharon Howerton
>>
>> -Original Message-
>> From: Brian Oglesbee via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Wednesday, August 30, 2017 4:15 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Brian Oglesbee
>> Subject: [CnD] Cooking bacon
>>
>> Can anyone share some tips on how to cook bacon?  All I have ever
>> tried is in the microwave. Interested in trying to grill it perhaps or
>> maybe in a pan but not sure the best way or easiest for a blind person
>>
>> Sent from my iPhone
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>
>
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Re: [CnD] Marilyn P.'s Italian Beef Recipe

[Dani Pagador via Cookinginthedark]

Hi, Marilyn.
I have a 4-qt oval crock whose manual is long gone, and was wondering
how much it would hold as far as meat goes, and the Hamilton Beach
site says "four-pound chicken or a two-pound roast".

Your recipe sounds really good, and I'd like to make it and keep the
recipe in my collection. Just to clarify, is the roast supposed to be
4 pounds? It sounds like it would fill a 4-qt crock pretty much to the
top. I want to be sure I get the right sized cut.

Thanks,
Dani
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Re: [CnD] Copycat TGI Friday's Au Gratin Potatoes Recipe

[Dani Pagador via Cookinginthedark]

Hi, Marilyn.
Just wanted to let you know this came through to the list. Thanks for
sharing. :) My mouth's watering as I read this.

More Later,
Dani, saving this for dinner some time this week; looks like it'd go
great with sour cream and salsa, bacon, and more cheese


On 10/9/17, Marilyn Pennington via Cookinginthedark
 wrote:
> Copycat TGI Friday's Au Gratin Potatoes Recipe
>
>
>
> ready in:  2-5 hrs
>
>
> ingredients
>
> 4 large baking potatoes
> 3 cups bechamel sauce
> 1 teaspoon salt
> 1/4 teaspoon white pepper
> 3/4 cup grated Mozzarella cheese
> 1/4 cup grated colby cheese
>
> directions
>
> Bake potatoes in preheated oven at 400 degrees F, until completely cooked.
> Cool for 30 minutes at room temperature, then slice into half-inch thick
> rounds.
>
> Mix together the Bechamel sauce, salt and white pepper. Add remaining
> ingredients. Fold in potatoes. Place mixture in covered baking dish, in an
> oven, at 300 degrees F for one hour or until potatoes are hot all the way
> through. Remove the cover and allow potatoes to brown.  CD Kitchen.
>
>
>
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[CnD] Question About Chicken Mole Ingredients

[Dani Pagador via Cookinginthedark]

Where would I find:
 2 dried ancho chiles, stemmed
 1 large chipotle chile in adobo sauce
in my grocery store?

Thanks,
Dani
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Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

[Dani Pagador via Cookinginthedark]

Hi, Marilyn.
I've got to get more sugar and the cake mix--used the last of my sugar
in lemon bars yesterday--and I'm good to go for making this recipe.

What's an angel food pan? Is it the same thing as a bundt pan?

How do you gauge how much half the batter is?

And when you say "cut in and add remaining batter and sprinkle with
the remaining topping on cake." what do you mean? I usually see "cut
in" with recipes that use a pastry blender for butter. Do I need one
for this recipe?

Thanks,
Dani





On 10/19/17, Lisa Belville via Cookinginthedark
 wrote:
> Hi, I guess it depends on how well you like blueberries. I wouldn't use more
> than a cup if using fresh berries.
>
> Sent from my iPhone
>
>> On Oct 18, 2017, at 10:05 PM, Reinhard Stebner via Cookinginthedark
>>  wrote:
>>
>> If I wanted to add blueberries, how much blueberries should I be adding?
>>
>> Sent from my iPhone
>>
>>> On Oct 18, 2017, at 8:12 PM, Marilyn Pennington via Cookinginthedark
>>>  wrote:
>>>
>>> It really is a good cake and the blueberries would make it even better?
>>>
>>> Did they quit making the muffin mix?  I liked it too.
>>>
>>> Marilyn
>>>
>>> -Original Message-
>>> From: Deborah Barnes via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Wednesday, October 18, 2017 5:16 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Deborah Barnes
>>> Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE
>>>
>>> This sounds absolutely wonderful!
>>>
>>> I used to love getting the Duncan Hines Blueberry muffin mix.  It had a
>>> can of blueberries and a topping.  I'd love to be able to use your
>>> recipes and put blueberries in it.  I can't get the loaf/muffin mix now,
>>> so this sounds wonderful!  I'm making it as soon as I can get to the
>>> grocery store!
>>>
>>> Deb B.
>>>
>>> -Original Message-
>>> From: Marilyn Pennington via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Wednesday, October 18, 2017 3:15 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Marilyn Pennington
>>> Subject: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE
>>>
>>> I am posting this recipe again, because I may have messed up the subject
>>> line.
>>>
>>>
>>>
>>> I take this coffee cake to Church sometimes because we always have food
>>> there before Church begins.  I have been asked to bring it more than
>>> once.
>>>
>>>
>>>
>
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Re: [CnD] cooking eggs

[Dani Pagador via Cookinginthedark]

What temperature do you cook sunny side up eggs at? How much is "a
little bit of water?" And how long do you leave them in the pan? I
like my egg set, but my yolk liquid enough to mix with the rice. I
can't seem to manage this. So I only eat this kind of egg at my Mom's,
where she makes them for me. *embarrassed smiley*

Thanks,
Dani


On 11/18/17, Jude DaShiell via Cookinginthedark
 wrote:
> That should be gentle not genital.
> On Sat, 18 Nov 2017, Mike and Jenna via
> Cookinginthedark wrote:
>
>> Date: Sat, 18 Nov 2017 13:31:01
>> From: Mike and Jenna via Cookinginthedark 
>> To: cookinginthedark@acbradio.org
>> Cc: Mike and Jenna 
>> Subject: Re: [CnD] cooking eggs
>>
>> Hi,
>>
>> I use a genital touch when getting the egg on the spatula.
>>
>> -Original Message-
>> From: Cindy Simpson via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, November 17, 2017 6:01 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Cindy Simpson 
>> Subject: Re: [CnD] cooking eggs
>>
>> Hello Brenda or anyone else who can possibly answer, I have tried the
>> fried eggs in the pan with the lid over the top many times with great
>> success. But where I find I'm having difficulty is getting the eggs out of
>> the skillet and onto the bread in one piece.  I use the largest spatula I
>> have for this task but still the eggs sometimes manage to fall off the
>> spatula between pan and buttered toast or bread, sometimes back into the
>> pan and sometimes on the counter top or stove top.  Does anyone have any
>> possible fixes for this problem? I think if I knew a good way to get fried
>> egg from skillet to sandwich I'd make fried egg sandwiches all the time,
>> but I am deterred by my lack of ability to transfer egg to bread or toast
>> or plate or bagel or what have you.
>> Any help would be greatly appreciated, and thank you in advance.
>> Cindy Simpson
>>
>>
>>
>> On Fri, Nov 17, 2017 at 4:51 PM, Susan via Cookinginthedark <
>> cookinginthedark@acbradio.org> wrote:
>>
>>> Hello all, and a special hello to my dear friend Hellen.  It's been a
>>> long time.  Hope all is well?  And to all a blessed Thanksgiving.  Now
>>> back to the subject at hand.  A long time ago I got this information
>>> on how to cook fried eggs.  It's very simple.  Just cut a large circle
>>> out of the
>>> center of any kind of bread you might like.   Do  not cut the edges.
>>> The
>>> egg stays in the center  very nicely.  And it almost toasts the bread.
>>> How ever,  After reading some of these previous methods;  I am
>>> thinking the easiest way out is to get ourselves some of these rings or
>>> silicone rings.
>>>  Then again,  you must wash these.  Smile.Warm hugs Sue,
>>>
>>> -Original Message-
>>> From: Helen Whitehead via Cookinginthedark [mailto:cookinginthedark@
>>> acbradio.org]
>>> Sent: Friday, November 17, 2017 7:32 AM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Helen Whitehead 
>>> Subject: Re: [CnD] cooking eggs
>>>
>>> I bought my silicone rings at a dollar store.
>>>
>>> -Original Message-
>>> From: Portia Latieff Mason via Cookinginthedark
>>> [mailto:cookinginthedark@ acbradio.org]
>>> Sent: Thursday, November 16, 2017 8:29 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Portia Latieff Mason 
>>> Subject: Re: [CnD] cooking eggs
>>>
>>> Hi there. Where can you find the rings you are speaking of? I have not
>>> cooked eggs for that reason that I can never keep them together.
>>> Portia
>>>
>>> -Original Message-
>>> From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@
>>> acbradio.org]
>>> Sent: Thursday, November 16, 2017 5:14 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Nicole Massey 
>>> Subject: Re: [CnD] cooking eggs
>>>
>>> For those who like fried eggs, rings help a lot in keeping things
>>> under control, especially for blind folks. Also look for a spatula
>>> with a round form factor, as it'll get under the whole egg, not just the
>>> center.
>>>
>>> -Original Message-
>>> From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@
>>> acbradio.org]
>>> Sent: Thursday, November 16, 2017 6:57 PM
>>> To: [cookinginthedark@acbradio.org] 
>>> Cc: Brenda Mueller 
>>> Subject: Re: [CnD] cooking eggs
>>>
>>> First of all there's no sin in breaking a yoke; some people even like
>>> their eggs that way.  There is nothing that requires you to flip an egg.
>>> Just put a lid on the pan.
>>>
>>> If you insist on flipping, well, it's done very carefully and
>>> preferably when you are more awake than I am when I'm making an early
>>> breakfast.
>>>
>>> Brenda Mueller
>>>
>>>
>>> Sent from my iPhone
>>>
 On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark <
>>> cookinginthedark@acbradio.org> wrote:


 I am slowly but hoping to be getting  into the kitchen more and more.
>>> When cooking eggs how do you flip htem? I know with a flipper right? I
>>> did that and broke hte yolks amd my sighted wife stepped in any
>>> suggestion here

Re: [CnD] Christmas Baking

[Dani Pagador via Cookinginthedark]

Mom wants to make gingersnaps to fill gift containers this year, so
I'll be going over next week to help with her Christmas baking.

I'm looking at either cheesecake or a chocolate dessert to bring to
the family Christmas party. I'm all for the Chocolate Lust!!! Both
require sitting overnight to meld, so it could go either way.

I'll make David apple pie for Christmas dessert, and a breakfast
casserole for Christmas morning.

I'm looking through my recipe stash for something called Christmas
Crack. I came across it back in the summer while looking for something
else, and of course now can't find it. I want something sweet and
salty to snack on while I get my shopping list together.

More Later,
Dani



On 12/14/17, Rebecca Manners via Cookinginthedark
 wrote:
> I'm not working on any baking at the moment, but one of my favorite
> recipes to make is a microwave fudge.
>
>
>
>
> On 12/14/2017 3:57 PM, Courtney F. Smith via Cookinginthedark wrote:
>> Hi,
>> Is anyone working on any Christmas baking or candy making? If so, what
>> are
>> your go to recipes? Are you trying something new this year?
>>
>> My go to recipe this year is the Ritz crackers with peanut butter dipped
>> in
>> white almond bark. Love these & the memories they bring back while I'm
>> enjoying them.
>>
>> I am trying three new to me recipes this year. A new easy fudge recipe,
>> peanutbutter chex mix (similar to what Marylin shared a few days ago) &
>> hello dolly bars.
>>
>> i look forward to hearing what you all are making.
>>
>> Merry Christmas!
>>
>> Courtney
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Re: [CnD] Hot cocoa mix

[Dani Pagador via Cookinginthedark]

Hi, Joy.
If you want a single serving, you'll need:

1 8-oz. cup milk, heated
Mix in:
1/4 tsp. vanilla
2 Tbsp. sugar
2 to 3 tsp. Hershey's Baking Cocoa (for adults, increase cocoa to 2 Tbsp.)
Pinch cinnamon (optional)

If you want dry cocoa mix to keep on hand in bulk, lmk, and I'll go
see what I've got in my disorganized stash of recipes.

HTH,
Dani


On 12/14/17, Joy Baade via Cookinginthedark
 wrote:
> Good afternoon.  Does anyone have a good recipe for hot chocolate mix?
>
> Thank you in advance for your help.
>
> Joy
>
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Re: [CnD] Instant Cream Sauce Mix Recipe | CDKitchen.com

[Dani Pagador via Cookinginthedark]

Thanks, Marilyn. I think I may make and use this tonight. Have you
tried this yourself? Curious about the taste.

More Later,
Dani

On 12/27/17, Marilyn Pennington via Cookinginthedark
 wrote:
> Instant Cream Sauce Mix Recipe | CDKitchen.com
>
>
>
> Make ahead and use as needed. This cream sauce mix works great in a pinch
> for topping vegetables, seafood, or anywhere you need a white sauce.
>
>
>
> ingredients
>
> 1 cup all-purpose flour
> 1 cup margarine, softened
> 2 1/2 cups dry milk powder
> 3 teaspoons salt
>
> directions
>
> Combine the flour, margarine, dry milk powder, and salt in a bowl. Mix to
> combine into a dough. Knead until smooth.
>
> To use: add 1 cup hot water to 1/2 cup of the mix and stir until smooth for
> a medium cream sauce. Use as desired in your recipes.
>
> The dough mixture can be stored in the refrigerator until you need it.
> Enjoy.
>
>
>
>
>
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Re: [CnD] Pantry/covered what should be in there?

[Dani Pagador via Cookinginthedark]

I look for spice blend recipes and use the spices I get from the
market to make those--BARD has two books with chapters on spice
blends, Homemade (by Reader's Digest), and Family Feasts for $75
(can't remember the author). Examples are homemade taco seasoning,
onion soup mix, and a Bisquick substitute.

You can get bulk spices through Amazon e.g., chili powder and minced
garlic are two recent purchases that come to mind.

I also keep powdered eggs on hand.

More Later,
Dani







On 1/3/18, Marilyn Pennington via Cookinginthedark
 wrote:
> I always keep the powdered buttermilk, cause I don't like drinking it.  I
> just use it for baking.
>
> Marilyn
>
> -Original Message-
> From: Deborah Barnes via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, January 2, 2018 8:57 PM
> To: cookinginthedark@acbradio.org
> Cc: Deborah Barnes
> Subject: Re: [CnD] Pantry/covered what should be in there?
>
> Hi Teresa,
>
> I've seen it done both ways, but usually it's mixed with the liquid.  But
> I've seen it both ways.  And it's been a long time since I actually did it.
> I know my mom used to make the milk or buttermilk, let it chill, and use it
> in biscuits.  It was already mixed, chilled and ready to drink if one so
> chose; I didn't, but it was great in her biscuits!  She made her buttermilk,
> sometimes with real buttermilk and then adding other ingredients and
> sometimes using milk and adding the other ingredients to make buttermilk.
> Whatever she did, it was always good!  I never liked drinking the
> buttermilk--real or with powdered milk--but I never turned down her biscuits
> and corn bread!
>
> Deb B.
>
> -Original Message-
> From: Teresa Mullen via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, January 02, 2018 4:44 PM
> To: cookinginthedark@acbradio.org
> Cc: Teresa Mullen
> Subject: Re: [CnD] Pantry/covered what should be in there?
>
> Thanks to you all, I liked all your suggestions but my question to some of
> you when you use powdered milk or powdered buttermilk do you just put it in
> the recipe or do you add liquid to it before it goes into what recipe calls
> for? Forgive me I don’t always bake and I would like to start doing things
> like this
>
> Teresa Sanchez sent from my iPhone
>
>> On Dec 22, 2017, at 7:56 AM, Nicole Massey via Cookinginthedark
>>  wrote:
>>
>> I find it's useful to keep both powdered milk and powdered buttermilk
>> around, as my roommate doesn’t drink milk at all. (Lactose issues) This
>> way we don't have to run out and buy some when a recipe calls for it.
>> As for other spices, for me most of the basics are required in the pantry
>> -- chili powder, cinnamon both in powder and sticks, coriander, cumin,
>> nutmeg, allspice, oregano, basil, chopped parsley, garlic salt and powder,
>> onion salt and minced, black and white pepper, chicken and beef bouillon,
>> cayenne, red pepper flakes, curry powder and paste, lemon peel, marjoram,
>> tarragon... I also keep seasoning salt, Cavender's Greek Seasoning, Tony's
>> Creole Seasoning, and a few other blends on hand. But for someone looking
>> to do a basic pantry stock of spices you can get packs of multiple spices,
>> the basics, at some stores. This will consist of several small bottles or
>> canisters of different spices, sometimes on a rack or other holder.
>>
>> -Original Message-
>> From: Lisa via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, December 22, 2017 7:04 AM
>> To: cookinginthedark@acbradio.org
>> Cc: lisa...@frontier.com
>> Subject: Re: [CnD] Pantry/covered what should be in there?
>>
>>
>> Hi, I always have garlic, black pepper, and seasoning salt on hand.
>> Depending on your taste, you can purchase spice blends like Italian and
>> poultry seasoning, it might be cheaper than buying the individual spices.
>> I also have olive oil and powdered milk  in case I can't make it to the
>> store.
>>
>>
>> Sent from Yahoo Mail for iPhone
>>
>>
>> On Thursday, December 21, 2017, 6:16 PM, Teresa Mullen via
>> Cookinginthedark  wrote:
>>
>> Good evening or afternoon or wherever you live everyone When I want to
>> make something, I only purchase those items for a particular recipe talked
>> what I want to know is what seasonings or spices should I have in my
>> cabinet or pantry some of the spices or seasonings are very pricey at
>> times does anyone on here go to or knows a website where you can get
>> reasonable spices? The stores I go to it’s hard to get someone to help you
>> at times and when you do get someone for assistance they give you the
>> wrong things that you don’t ask for LOL this would be greatly appreciated
>> thank you guys in advance and merry Christmas
>>
>> Teresa Sanchez sent from my iPhone
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