[CnD] Dad's Favorite Flank Steak

I would add a few garlic cloves in the slits. Yum! Dad's Favorite Flank Steak 2 tablespoons canola oil 6 tablespoons concentrated chicken broth (lower sodium if available) 1/2 cup honey 1/2 cup lower-sodium soy sauce 4 green onions (the white and part of the green) cut into thin, diagonal

Re: [CnD] Dad's Favorite Flank Steak

Gail, I really like this type of marinade. A handy tip: Use a ziplock bag to marinade in, making it easy to turn and distribute the marinade over the meat. Cheryl chapalache...@gmail.com -- From: gail johnson mama-g...@samobile.net Sent:

[CnD] MARINADE FOR CHICKEN

This is a large recipe but you could always save back what you don't use and refrigerate the rest. MARINADE FOR CHICKEN Yield 4 cups Ingredients 1 1/2 cups vegetable oil 3/4 cup soy sauce 1/2 cup Worcestershire sauce 1/2 cup red wine vinegar 1/3 cup lemon juice 2 tablespoons dry mustard 1

[CnD] POTATO SALMON PATTIES

POTATO SALMON PATTIES Servings: 5 Ingredients 1 (14.75 ounce) can salmon, drained and flaked 2 eggs, beaten 1/4 cup garlic and herb seasoned dry bread crumbs 1/4 cup dry potato flakes 1 medium onion, minced 1 clove garlic, minced 1/4 teaspoon dried dill weed 1/4 teaspoon celery salt salt and

[CnD] LEMON SALMON BURGERS

LEMON SALMON BURGERS Ingredients 1 (16 ounce) can salmon, drained and flaked 2 eggs 1/4 cup chopped fresh parsley 2 tablespoons finely chopped onion 1/4 cup Italian seasoned dry bread crumbs 2 tablespoons lemon juice 1/2 teaspoon dried basil 1 pinch red pepper flakes 1 tablespoon vegetable oil

[CnD] SAUSAGE POTATO DINNER

SAUSAGE - POTATO DINNER 1 lb. Hillshire Farm smoked sausage or Polska Kielbasa, cut into bite size pieces 2 1/2 c. potatoes, pared and thinly sliced 1 can cream of celery soup 1/3 c. water 1/3 c. grated Cheddar cheese 1/2 chopped green pepper (optional) 1/4 c. chopped pimentos (optional)

Re: [CnD] LEMON SALMON BURGERS

how do you go about flaking salmon? - Original Message - From: Cheryl Osborn chapalache...@gmail.com To: Cooking in the dark Cookinginthedark@acbradio.org Sent: Saturday, May 07, 2011 11:35 AM Subject: [CnD] LEMON SALMON BURGERS LEMON SALMON BURGERS Ingredients 1 (16 ounce) can

Re: [CnD] LEMON SALMON BURGERS

I just take a fork, stick it into the salmon, and twist. Repeat until the salmon is broken up into small pieces. -- From: Blaine Deutscher b.deutsc...@telus.net Sent: Saturday, May 07, 2011 1:30 PM To: cookinginthedark@acbradio.org Subject: Re:

[CnD] TJ's kitchen

I would suggest a liquid level indicator. Also a flat bottomed retangular or round tray with high sides to contain your spills when mixing and measuring into bowls. A labelling system for your spices or items that may be opened but not identifiable since the packaging is broken up. A

Re: [CnD] TJ's kitchen

what is a upc? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org]On Behalf Of Donald Sent: Saturday, May 07, 2011 5:02 PM To: cooking dark Subject: [CnD] TJ's kitchen I would suggest a liquid level indicator. Also a flat

[CnD] looking for particular oven mits

Hi all, Back when I was in vocational rehab I was given some oven mits which were rubber and it was very hard to burn yourself, I'm not sure of the temp range but it was high, these mits are becoming worn out so I wanted some new ones but I'm not sure where to get them. I know they had a rubber

Re: [CnD] looking for particular oven mits

You can get the oven mits at Blind Mice Mart, http://www.blindmicemart.com. On 5/7/2011 6:00 PM, Troy Sullivan wrote: Hi all, Back when I was in vocational rehab I was given some oven mits which were rubber and it was very hard to burn yourself, I'm not sure of the temp range but it was

Re: [CnD] looking for particular oven mits

I think blind mice mart has what you're looking for. However they are currently making some changes. But if you go to their website there are instructions about where to contact them about what you want. I have some rubber like oven mitts from them that sound like what you have in mind. If

Re: [CnD] Question related to cooking equipment.

I use a regular cheese greater and have no problem with it. - Original Message - From: T. J. tjmar...@yahoo.com To: cookinginthedark@acbradio.org Sent: Friday, May 06, 2011 5:54 PM Subject: Re: [CnD] Question related to cooking equipment. Yes, the adjust-a-scoop can measure liquids.

Re: [CnD] TJ's kitchen

I was thinking of getting some freezer labels and using those to mark all my bag-type packages so I wouldn't have to worry about weather the regular dymo labels will get ruined by the freezing. Last time I browsed on Maxi Aids, they had freezer labels. Thanks, T. J.

Re: [CnD] PENNE WITH SAUSAGE CREAM SAUCE

With this recipe is there a differents between cooking Whine and the whine that you drink or is regular White whine good enough. Unfortunitlly I would not be buying an expensive bottle of whine if it was the kind that you drink as I wouldn't want to pour that over food but drink it instead.

Re: [CnD] PENNE WITH SAUSAGE CREAM SAUCE

I must say, this sounds absolutely delicious. A little tip: Put the sauce in the bottom of the bowl and add pasta to it. It mixes the sause and pasta easier when you toss it. Always cook with wine that you would drink. It doesn't have to be expensive, just taste good. Trader Joe's has Charles

Re: [CnD] PENNE WITH SAUSAGE CREAM SAUCE

wow! I need to come and stalk up on whine there. Here you're looking at about $5 for a cheap bottle but tastes horrible. The kind that I drink is well for one homeaid but for two on the market about $30 or higher. - Original Message - From: Jean Marcley jmarc...@juno.com To:

Re: [CnD] TJ's kitchen

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