I would say 10 minutes of boiling is enough. And if you put salt into the
water, the eggs will be much easier to peel.
-Original Message-
From: Cookinginthedark On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Monday, December 28, 2020 11:59 AM
To: Wendy Williams via
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 would slice the butter, this way the smaller pieces will melt much faster
than the whole stick. I would put them into a small microwavable bowl and
cover it with a paper towel, to prevent splatters. Start with 10-20 second
intervals, depending on how powerful your microwave is, then carefully
I am not sure if the person is looking for a recipe for homemade Bisquick,
or for biscuits.
-Original Message-
From: Cookinginthedark On Behalf Of
Cindy Simpson via Cookinginthedark
Sent: Thursday, October 15, 2020 10:54 PM
To: Cooking in the Dark
Cc: Cindy Simpson
Subject: Re: [CnD]
Or, a group owner or moderator may announce the creation of the new group
and provide the subscription address, and anyone interested in joining will
have a way of subscribing, while the rest will not subscribe (including
those who choose not to, or those with outdated e-mail addresses, etc.).
The frosting will probably be creamier, but I don't see why not.
-Original Message-
From: Cookinginthedark On Behalf Of
Wendy via Cookinginthedark
Sent: Tuesday, October 13, 2020 1:36 PM
To: 'Cooking in the Dark'
Cc: Wendy
Subject: [CnD] Whipped Cream Cheese
So happy we are back up &
> 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-S
l 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, drain
I often buy canned tiny shrimp, which don't need cooking. I use them for
salads, and I intend to do it in the next couple of days. As far as frozen
shrimp, in many cases they do need cooking.
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Parmesan Catfish
1/2 cup fresh Parmesan cheese, grated
1/4 cup flour
1 teaspoon salt
2 lb skinless catfish fillets
3 tablespoons milk
2 tablespoons butter, melted
Preheat oven to 400 degrees. Combine Parmesan, flour and salt. Dredge the
catfish in milk. Coat fish well with cheese mixture. Place on
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
Catfish With Mushrooms And Cheese
1 serving
9 ounces catfish fillet
3-1/2 ounces mushrooms
2 ounces cheese
2 ounces mayonnaise
Salt to taste
2 tablespoons oil
Slice mushrooms and fry in oil. Cut fish into slices, season with salt and
transfer to a baking pan. Top fish slices with fried mushrooms,
BAKED CONTINENTAL CATFISH
12 catfish filets
2 tsp. salt
1 c. chopped parsley (fresh)
1/2 c. margarine or butter, softened
3 Tbsp. oil
1 egg, beaten
1/2 c. milk
3/4 c. dry bread crumbs
1/2 c. grated Swiss cheese
Sprinkle catfish inside and outside with salt. Add parsley to butter and mix
OVEN BAKED ONION RANCH CATFISH FILLETS
2 lb catfish fillets
1 cup sour cream
1 cup mayonnaise
1 (1/2 ounce) envelope ranch dressing mix
1 (6 ounce) can French fried onion rings
Combine sour cream, mayonnaise, and ranch dressing mix in a medium-size
bowl. Put half of the mixture in a flat dish,
,
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar
-Original Message-
From: Cookinginthedark On Behalf Of
Immigrant via Cookinginthedark
Sent: Thursday, September 3, 2020 5:04 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re
Whenever I make a chicken salad, I always buy chicken legs, bake them, and then
take the meat off the bones. Much better tasting than canned meat.
-Original Message-
From: Cookinginthedark On Behalf Of
Evelyn via Cookinginthedark
Sent: Thursday, September 3, 2020 6:47 PM
To:
Also known as rugelach. Jewish filled pastries.
-Original Message-
From: Cookinginthedark On Behalf Of
Carol Ashland via Cookinginthedark
Sent: Thursday, September 3, 2020 4:40 PM
To: Penny Reeder via Cookinginthedark
Cc: Carol Ashland
Subject: Re: [CnD] Pie crust
What is rughula?
I like that we can share any recipes here for any taste and lifestyle - sugary
and sugar-free, meat-based and meatless, mild and spicy, from all cuisines,
courses and occasions. If we start restricting ourselves because many blind
people are suffering from this disease or that disease, where
I don't see any problem with dessert recipes, they are just as good as any
recipe. My own definition of junk food is any food that claims to be
low-something - low-fat, low-cholesterol, etc., which means low-taste, and
therefore worth throwing into junk. As far as diabetes, although it is a
: Re: [CnD] Robert Redford Recipe - Food.com
So I guess this means you can choose either 1/2 or 1 cup of each of those, the
butter and the flour. I've never seen a recipe quite like that. Thanks for
clarifying.
-Original Message-
From: Cookinginthedark On Behalf Of
Immigrant via
1/2 to 1 cup butter, and 1-1/2 cups flour.
-Original Message-
From: Cookinginthedark On Behalf Of
meward1954--- via Cookinginthedark
Sent: Thursday, September 3, 2020 12:06 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Robert Redford Recipe - Food.com
Sm. is usually an abbreviation for small, so if there are two or more sizes of
pudding, the recipe is calling for a small package. A stick of butter is 4
ounces, or about 115 grams.
-Original Message-
From: Cookinginthedark On Behalf Of
Samuel Wilkins via Cookinginthedark
Sent:
I would be hesitant to add soda, I don't like adding anything that would
give meat a sweet taste.
-Original Message-
From: Cookinginthedark On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Tuesday, August 25, 2020 6:06 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer
Subject:
Some people don't change their reply and forward settings, and in many
e-mail programs, the default setting is to prefix every line of a replied or
forwarded message with grater signs. Some mail configurations, though, don't
leave any other choices.
-Original Message-
From:
I would think oil is better than applesauce, it would result in a cake that is
more moist. Melted butter is probably even better than oil.
-Original Message-
From: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent: Monday, August 24, 2020 12:41 PM
To:
With the locklid saucepan, I wear oven mitts to carry the pan to the sink.
Then, I invert the pan over the sink, so that the side containing the holes
is away from me. The water drains through the holes into the sink, and it
doesn't take too long. The steaming hot water does not even touch me
Check Independent Living Aids, they used to carry it.
-Original Message-
From: Cookinginthedark On Behalf Of
Deborah Armstrong via Cookinginthedark
Sent: Sunday, August 23, 2020 5:11 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong
Subject: [CnD] Lock-lid saucepan
When I was
PM, Immigrant via Cookinginthedark wrote:
> You mean, you cannot find it in stores?
>
> -Original Message-
> From: Cookinginthedark On
> Behalf Of Ron Kolesar via Cookinginthedark
> Sent: Friday, August 21, 2020 8:03 AM
> To: cookinginthedark@acbradio.org
> Cc: Ro
nna Galassi
Subject: Re: [CnD] Eating rabbit
I tried it many years ago. It was in a stew. I liked it.
Anna
-Original Message-
From: Immigrant via Cookinginthedark
Sent: Thursday, August 20, 2020 10:40 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Eating rabbit
I had tr
love rabbit, and I've hunted high and low, and can not find it.
Ron
-Original Message-
From: Immigrant via Cookinginthedark
Sent: Friday, August 21, 2020 00:40
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Eating rabbit
I had tried rabbit once, and I liked
hu, 20 Aug 2020, Immigrant via Cookinginthedark wrote:
>
> > Date: Thu, 20 Aug 2020 19:42:21
> > From: Immigrant via Cookinginthedark
> > To: cookinginthedark@acbradio.org
> > Cc: Immigrant
> > Subject: Re: [CnD] Yesterday's nostalgic lunch
> >
> > I don't
I don't see anything wrong with eating duck or goose.
-Original Message-
From: Cookinginthedark On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Thursday, August 20, 2020 6:30 PM
To: meward1954--- via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Yesterday's nostalgic
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:
I don't wrap it. I pour a very small amount of water onto a shallow plate
(water is totally optional), place the corn onto the plate and microwave it
on high power for 3 minutes. My microwave has a 900-watt capacity. Then I
remove the corn from the microwave and coat with butter.
-Original
I do eat canned sardines and other small canned fish whole, but I do discard
large bones from canned salmon.
-Original Message-
From: Cookinginthedark On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Wednesday, August 12, 2020 8:10 PM
To: cookinginthedark@acbradio.org
Cc: Dani
I never tried canned mackerel, but considering that I like it fresh, I would
probably like it canned as well. When I eat canned salmon, and especially
when using it in a recipe, I take out the obvious large bones, not
necessarily the smaller ones. When I am flaking the fish, the small bones
will
Cheesy Salmon Loaf
1 large can salmon (about 15 ounces)
1 egg, beaten
4 tablespoons sour cream
1/3 cup seasoned bread crumbs
Up to 1 cup Cheddar cheese, shredded
Combine all ingredients and evenly spread in a 9-inch square pan lined with
greased foil.
Bake at 350 degrees for about 30 to 40
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,
&
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
No matter what you use, you need just one stroke, firm enough to crack the
shell but not too harsh to smash it.
-Original Message-
From: Cookinginthedark On Behalf Of
Kevin Minor via Cookinginthedark
Sent: Sunday, August 9, 2020 11:16 PM
To: cookinginthedark@acbradio.org
Cc: Kevin Minor
I crack it in the center of a short side, with one stroke of a knife. That
creates enough of a crack in the shell that I can carefully pull the two
parts of the shell apart with my hands, while the egg falls into the bowl.
-Original Message-
From: Cookinginthedark On Behalf Of
Richard
As far as I know, Schwans delivers here via UPS, which would make it even
more expensive. I never tried them for this reason, plus many of their
products are probably meant for more than one person.
-Original Message-
From: Cookinginthedark On Behalf Of
meward1954--- via Cookinginthedark
Mine is 900 watt. I use the 50% power when melting chocolate. Otherwise, it is
100 percent.
-Original Message-
From: Cookinginthedark On Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Wednesday, August 5, 2020 5:43 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Butter
I only get that if a recipe calls for it. I've tried it with things other than
baked goods and I just can't stand it.
On 8/5/2020 3:15 PM, Immigrant via Cookinginthedark wrote:
> I only buy unsalted butter. I never liked salted butter.
>
> -Origina
Apparently, there are no attachments in this group. Good practice, I usually
set all the groups that I moderate to no attachments, fewer ways to
circulate computer viruses.
-Original Message-
From: Cookinginthedark On Behalf Of
Jeanne Fike via Cookinginthedark
Sent: Wednesday, August 5,
One of the things I do when writing or editing a recipe is making sure there
is nothing in the text that would sound unnatural from my screen reader. I
want JAWS to say 350 degrees, not dg350. I want to hear 9 by 13-inch pan,
not 9 x 13" pan. Those are only a few examples. I do leave many
I refuse to use that product, even in a stick form. I absolutely do believe
it's not butter, it feels like a surrogate all the way.
-Original Message-
From: Cookinginthedark On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Wednesday, August 5, 2020 12:54 PM
To:
I only buy unsalted butter. I never liked salted butter.
-Original Message-
From: Cookinginthedark On Behalf Of
Lisa Belville via Cookinginthedark
Sent: Wednesday, August 5, 2020 11:38 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: Re: [CnD] Grits was Re: Microwave tuna
with a match.
So, that's out for me and the toaster oven and microwave is over used.
SMILES.
Ron
-Original Message-
From: Immigrant via Cookinginthedark
Sent: Monday, August 3, 2020 17:02
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Preferred cooking methods
I use the oven
My mitts are thick enough to feel safe, yet I feel the pan or the oven rack
through them. They are also supposed to be flame-retardant.
-Original Message-
From: Cookinginthedark On Behalf Of
Johna Gravitt via Cookinginthedark
Sent: Tuesday, August 4, 2020 5:25 PM
To:
half Of
Immigrant via Cookinginthedark
Sent: Monday, August 3, 2020 7:48 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD] Preferred cooking methods
A number of vegetables I prefer raw, with the exception of potatoes and a
few others. With pasta, I usually cook regular spagh
ed pot on the
> stove) If you have a reliable timer steaming is safe, and you can set your
> time so the veggies are still crisp.
>
> Sent from my HAL 9000 in transit to Jupiter
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbr
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 4:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Preferred cooking methods
I use the oven
I got a pair of silicone oven mitts from Amazon a few years ago.
-Original Message-
From: Cookinginthedark On Behalf Of
Johna Gravitt via Cookinginthedark
Sent: Tuesday, August 4, 2020 7:11 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt
Subject: Re: [CnD] Preferred cooking
: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 5:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Preferred cooking methods
I use the oven and the microwave for my cooking, trying to avoid
] Preferred cooking methods
Would you please send the recipe for single serve mac & cheese. Thanks.
Wendy
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 7:4
Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 4:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Preferred cooking methods
I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I
HAL 9000 in transit to Jupiter
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 4:03 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Preferred cooking
I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.
-Original Message-
From: Cookinginthedark On Behalf Of
Karen Delzer via
As I said, my rice is minute rice, so it is partially cooked. It comes in
4-ounce cups, and it is meant for microwaving. I don't buy regular rice
because I don't feel the need for a bag of 5 or more pounds of rice for just
me, and all that stovetop cooking for just one person when I can cook a
I do have a prime account. I believe Amazon Fresh is only available for
Prime subscribers. I subscribed to Amazon Fresh a few years ago, at that
time the price was $14.99 a month if I remember correctly. My friends told
me about a service called FreshDirect that delivers in New York, it is
Recruitment.
Workplace Mentoring. Technology Accessibility.
-Original Message-
From: Cookinginthedark On Behalf Of
Immigrant via Cookinginthedark
Sent: Sunday, August 2, 2020 7:10 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD] Grocery shopping online
I am
c wrap can withstand 350 degree temperatures?
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
Sent: Sunday, August 2, 2020 6:32 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Italian Style Homemade Sausages With Chees
You need to sign up. Only when you have an account, you can browse different
stores available in your area. When you browse, you don't pay a thing. When
you create your account, you put a credit or debit card on file. This card
is charged for your purchases once you check out.
-Original
,
as well. I am not a fan of Pea Pod.
Sent from my iPhone
> On Aug 2, 2020, at 6:28 PM, Immigrant via Cookinginthedark
> wrote:
>
> When I shopped online, Peapod was my first choice, with an occasional
> Instacart order. But when Peapod delivery situation became much worse in
&g
Italian Style Homemade Sausages With Cheese
18 ounces ground pork
7 ounces ground turkey
7 ounces sour cream
7 ounces half and half
1 tablespoon Italian seasoning
3-1/2 ounces Parmesan cheese
Salt and pepper to taste
Combine ground meats, add sour cream, Italian seasoning, salt and pepper.
Process
Incredibly Cheesy Turkey Meatloaf
8 servings
2 pounds ground turkey
1 cup milk
1 cup Italian seasoned bread crumbs
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound cheese, cut into 1/2-inch slices
1. Preheat the oven to 400 degrees F.
2. In a bowl, mix the turkey, milk, bread crumbs, and eggs.
inal Message-
> From: Cookinginthedark On
> Behalf Of Immigrant via Cookinginthedark
> Sent: Sunday, August 2, 2020 2:56 PM
> To: cookinginthedark@acbradio.org
> Cc: Immigrant
> Subject: Re: [CnD] Shopping Angel or Instacart
>
> I always steer away from contactless delivery because I
for?
-Original Message-
From: Cookinginthedark On Behalf Of
Immigrant via Cookinginthedark
Sent: Sunday, August 2, 2020 2:56 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD] Shopping Angel or Instacart
I always steer away from contactless delivery because I live in an apartment
I always steer away from contactless delivery because I live in an apartment. I
don't want a shopper or delivery person to drop my bags in the lobby or, worse
yet, at the entrance of my building. I filled a cart on peapod.com a couple of
weeks ago, but when I went to check out and realized the
Shipt cannot be used without subscription, but you can use Instacart without a
yearly subscription. I have used the service occasionally in the past, and I
have been using it a lot for the last few months.
-Original Message-
From: Cookinginthedark On Behalf Of
meward1954--- via
A slight correction: the site is directionsforme.org.
-Original Message-
From: Cookinginthedark On Behalf Of Jan
via Cookinginthedark
Sent: Saturday, August 1, 2020 9:40 PM
To: cookinginthedark@acbradio.org
Cc: Jan
Subject: Re: [CnD] About the canned cinnamon rolls
I usually do too.
I like the minute rice cups, I make them in the microwave, then add butter and
shredded cheese and mix them in.
-Original Message-
From: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 7:39 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
I use the microwave oven for reheating, but I also use it for baking
potatoes if I want to make them fast (although oven-baked ones are better),
and I make macaroni and cheese in it, as well as a tuna casserole recipe I
came up with a few months ago.
-Original Message-
From:
Make sure to type 2 M's: yummly.com. If you type only 1 M, you get into the
site you described.
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Thursday, July 30, 2020 3:39 PM
To: cookinginthedark@acbradio.org
Cc:
You can also use it as a site. I didn't use its search feature extensively,
but I have run into recipes from that site in my Google searches for
recipes. I just now tried the site, and it is workable.
-Original Message-
From: Cookinginthedark On Behalf Of
meward1954--- via
Recipe ownership is just about a nonexistent thing. Yes, technically
restaurants and celebrity chefs create their recipes and insist on legal
ownership, some even say on their Websites that posting the recipe is illegal,
or at least posting without credit. But for us, nonprofessionals,
It depends on personal taste.
-Original Message-
From: Cookinginthedark On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Saturday, June 20, 2020 10:44 AM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar
Subject: Re: [CnD] To peel or not to peel
The best part of a potatoes and or
More often than not, I would eat carrots raw, so it would be either baby
carrots for me, or peeled regular carrots. As for potatoes, depends on the
recipe. If I bake them, I don't peel them at all. For mashed potatoes or
fries, I peel them before cooking. For salads, I find it best to cook them
FLOURLESS CHOCOLATE LAVA CAKES
12 oz bittersweet chocolate
1 1/2 sticks unsalted butter
4 eggs
2 tb sugar
In a glass bowl, break up chocolate. Add butter and microwave on high 2
minutes until melted. Stir until smooth. Cool slightly. In a bowl, whip eggs
and sugar until tripled in volume, 7
Double Chocolate Lava Cakes
15 oz bittersweet chocolate
1 lb butter
3/4 cup coco powder
1 lb box of confectioners sugar
1 1/2 cups flour
9 whole eggs
9 egg yolks
Grease 12 ramekins.
Melt together the bittersweet chocolate and the butter. Add the coco powder,
sugar and flour, then add the whole
Lava Cakes
INGREDIENTS:
6 1-ounce semisweet chocolate squares, coarsely chopped, best quality
preferred
10 tablespoons unsalted butter or margarine, at room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
3 large
Chocolate Lava Cakes
1 2/3 cups chocolate chips
10 tablespoons unsalted butter
1/4 teaspoon salt
1 teaspoon espresso powder (optional)
8 large eggs
3 cups confectioners' sugar
1 cup Unbleached All-Purpose Flour
Melt together the chocolate chips and butter, stirring till smooth. In a
separate bowl,
You are better off pouring in the sink, not on a counter or a tray. This
way, any spilled liquid will end up in the sink. Less cleanup.
-Original Message-
From: Cookinginthedark On Behalf Of
Jennifer Thompson via Cookinginthedark
Sent: Sunday, May 31, 2020 9:01 PM
To:
ee no reason to brine meat.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
> On Behalf Of Jude DaShiell via Cookinginthedark
> Sent: Saturday, May 30, 2020 11:56 PM
> To: Immigrant via Cookinginthedark
> Cc: Jude DaShiell
&g
ded to
>tenderize meat, at least chicken, with yogurt. Only use plain
>unflavored yogurt on poultry over night for a more tender result.
>
>Eileen
>
>From: Immigrant via Cookinginthedark
>Sent: Saturday, May 30, 2020 9:24 PM
>To: cookinginthedark@acbradio.org
>Cc: Immigr
ver night for a more tender result.
>
> Eileen
>
> From: Immigrant via Cookinginthedark
> Sent: Saturday, May 30, 2020 9:24 PM
> To: cookinginthedark@acbradio.org
> Cc: Immigrant
> Subject: [CnD] Salt makes meat tougher?
>
> I was surprised to read in a recent mes
unflavored
yogurt on poultry over night for a more tender result.
Eileen
From: Immigrant via Cookinginthedark
Sent: Saturday, May 30, 2020 9:24 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Salt makes meat tougher?
I was surprised to read in a recent message that salt
I was surprised to read in a recent message that salt supposedly would make
cooked meat tougher. From my own experience, I can say with certainty I
don't find it so. I cook beef, pork or poultry in the oven, and if I don't
season the meat with salt, it is usually because I bread the meat and there
of sounding ignorant, are we talking the salad ranch?
Best regards,
Kimsan Song
kimsans...@icloud.com
-Original Message-
From: Cookinginthedark On Behalf Of
Immigrant via Cookinginthedark
Sent: Thursday, May 28, 2020 4:01 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD
This does sound like a very good recipe. I often use mayonnaise, but I had
used ranch dressing or sour cream as well. I mix some seasonings into my
bread crumbs, and some grated Parmesan. I don't add salt because I use
Italian bread crumbs, they already have salt added, and there is some salt
in
Melt the chocolate in the microwave oven, at 50% power, checking and
stirring every 20-30 seconds.
-Original Message-
From: Cookinginthedark On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Wednesday, April 22, 2020 5:15 AM
To: cookinginthedark
Cc: Dani Pagador
Subject: [CnD]
1 can. Its size is 10.9 ounces.
-Original Message-
From: Cookinginthedark On Behalf Of
Reinhard Stebner via Cookinginthedark
Sent: Saturday, April 18, 2020 6:18 PM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner
Subject: Re: [CnD] SLOW COOKER CHICKEN
I am confused what the
ant via Cookinginthedark
> wrote:
>
> No, sour milk and buttermilk is not the same, but you are absolutely
> right when you say sour milk is whole milk that is too far gone to
> drink. Too many people think that sour milk is whole milk with vinegar
> added. And if you want t
No, sour milk and buttermilk is not the same, but you are absolutely right
when you say sour milk is whole milk that is too far gone to drink. Too many
people think that sour milk is whole milk with vinegar added. And if you
want to simulate buttermilk, take sour cream and dilute it with whole
ITALIAN STUFFED MEAT LOAF
2 lb. chopped sirloin or chuck
1 egg, raw
2 eggs, hard-boiled
1/2 c. Italian seasoned bread crumbs
1/2 Tbsp. garlic, chopped
2 Tbsp. Parmesan cheese, grated
2 or 3 slices ham (cold cut type)
3 slices (1/4-inch thick) Mozzarella cheese
In a large bowl, using a fork, blend
GERMAN MEATLOAF
1 c. soft rye bread crumbs
1/4 c. milk
1 tbsp. oil
1 large yellow onion, finely chopped
2 cloves garlic, minced
1 lb. lean ground beef round
1/2 lb. lean ground pork shoulder
1/2 c. grated Parmesan cheese
1/2 c. minced fresh parsley
2 eggs
1/2 tsp. salt
1 tsp. black pepper
Preheat
Cheese Stuffed Meat Loaf
6-8 servings
3 slices soft bread, torn into small pieces
1 cup milk
1 lb ground beef
1/2 lb ground pork
1 egg yolk
1/4 cup minced onions
1 1/4 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon sage
1/4 teaspoon garlic salt
Cheese Filling
1 egg white, slightly beaten
1
Sour milk is not supposed to be regular milk with vinegar added to it. Sour
milk does not have a vinegar taste, its sourness is totally different. Sour
milk, normally, is regular milk which is either left at room temperature for
hours, or have been stored for a few days and had begun to
I have a Nordickware microwave egg cooker which hard-boils up to 4 eggs,
although I almost never fill all 4 compartments, 3 eggs is what I can fit
comfortably.
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Monday, March 30, 2020 6:30
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