chicken with curry and broccoli recipe
ingredients
1 (oz10) package frozen broccoli (thawed)
2 oz5 cans boned chicken
½ can cream of chicken soup
½ cup mayonnaise
½ teaspoon lemon juice (can omit if wish)
1 teaspoon curry powder (I only use ½ teaspoon so the curry taste isnt so
strong)
½
Wow, I haven't heard anybody mention ice picks in years. I had a machine that
sat on the counter and just made ice. It quit. I'm back to trays with covers.
Diane
-Original Message-
From: Sugar Lopez via Cookinginthedark
Sent: Wednesday, January 23, 2019 8:32 PM
To:
Awesome
Not crazy right now I have a block of ice and I like using the ice pick
Smile
sugar
"We come to love not by finding a perfect person, but by learning to see an
imperfect person perfectly."
-Sugar
https://www.gofundme.com/sugars-transplant-journey
-Original Message-
From: Richard
I use freezer safe plastic containers that are about four by six inches in
size and put them in freezer empty and then fill them with water once in
freezer and stack two or three opposite each other.
I then put the large ice cube in a plastic bag and break it up with a hammer
and then transfer
Hi,
Thanks for this.
I made a stupid mistake in my recipe request recently.
I put curried chicken in the title, but forgot to put the word
curried in the message. I was meaning to ask if anyone had a good
recipe for curried chicken, stove top and not hot, hot curry.
Any more suggestions?
I
Plastic wrap seals the top of the ice tray after filling and until it's
in the freezer.
On Wed, 23 Jan 2019, Holly Anderson via Cookinginthedark wrote:
> Date: Wed, 23 Jan 2019 14:28:09
> From: Holly Anderson via Cookinginthedark
> To: cookinginthedark@acbradio.org
> Cc: Holly Anderson
>
Hi Holly
This is a challenge for almost all, if not blind folks. At least it is a common
one.
You can try the following:
-fill tray over sink and place on a smaller cookie sheet as you transfer it to
freezer
-purchase ice trays with covers(like the ones that our own Dale sells at blind
mice
I struggle with is as well.
One way that is at least less messier, is to get the trays with lids. They have
a small hole to put water in and it is less messy getting the tray to the
freezer.
Lovette
> On Jan 23, 2019, at 11:25 AM, Holly Anderson via Cookinginthedark
> wrote:
>
> Hi all.
Hi all. Does anyone have any tips for filling up ice trays. Right now it just
makes a huge mess, and I'm wondering if there is an easier and less messy way
to do this.
Thanks for any tips.
Holly
Sent from my iPhone
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Hello everyone!!
I don't own a Dutch oven either so I use a slow cooker.
What I like about that is you don't have to watch it so close, like
You do cooking on the stove.
Marie
-Original Message-
From: Helen Whitehead via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent:
Hello Teresa,
I don't see why not?
-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, January 23, 2019 10:45 AM
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen
Subject: Re: [CnD] Cauliflower Soup
Hello Helen
About
I'm not Helen but you absolutely can do it in the crockpot.
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Hello Helen
About this recipe, what if some of us don't have a dutch oven?
Can this be done in a crock pot?
Teresa Sanchez sent from my iPhone
> On Jan 22, 2019, at 10:01 AM, Helen Whitehead via Cookinginthedark
> wrote:
>
>Cauliflower Soup Tried And True!
>
> I made this on
Do you have any idea if frozen Rhubarb would work in this recipe or does it
need to be fresh?
Eileen
From: Marilyn Pennington via Cookinginthedark
Sent: Tuesday, January 22, 2019 10:13 PM
To: cooking-frie...@groups.io
Cc: Marilyn Pennington ; cookinginthedark@acbradio.org
Subject: [CnD]
Easy Egg And Sausage Puff
1 pound loose sausage
6 eggs
1 cup all-purpose baking mix
1 cup shredded Cheddar cheese
2 cups milk
1/4 teaspoon dry mustard, optional
Brown sausage in nonstick skillet. Break up chunks of meat as it cooks;
drain. Meanwhile, spray interior of 2 to 4 quart slow
This sounds good and I am not even diabetic. That means I will use real sugar
instead of substitute, but the recipe itself sounds good. Thanks!
Pamela Fairchild
-Original Message-
From: Marilyn Pennington via Cookinginthedark
Sent: Tuesday, January 22, 2019 10:13 PM
To:
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