Oh my goodness! I forgot to mention a couple of things. I'm always
forgetting something!
If you put the chops on a cooling rack inside the baking sheet, you will
not have to turn them over. Remove your foil tent after thirty minutes
of cooking. I think that's everything.
On 1/16/2021 7:32
Hello:
The best and easiest way to cook lamb chops I found has been in the
oven. After I season therm with garlic, oregano, cumin, salt and pepper,
Iline a baking sheet with foi, cover the chops with a loose tent of
foil. Then I put them in the oven at 400 degrees for 45 to 60 minutes
I love this! First, I love the name.
Secondly, every year around the holidays, my husband and I pick a recipe
that is international. This year, it so happens that we made Yorkshire
pudding, and it was so good. Sure isn't pudding by American standares!
(smile)
We just made plain Yorkshire
wow, Sugar, you make this seem so easy. I made tamales once an said I'd
never do it again.
With the way this is written so organized, I might try it again. I think
my friend and I ended up making 200 tamales, and I was so tired after
that; I'll never forget! Thanks for organizing and making
One of the things you can do if you can't find them, is to buy metal
measuring spoons and bend them to the angle you'd feel comfortable with.
Good luck!
On 10/30/2020 3:19 AM, Dani Pagador via Cookinginthedark wrote:
Hi, Everyone.
Would someone know where I could purchase ladle-style
I just checked the recipe again. I think it would all fit in there o.k.
Go for it Karen! (smile)
On 10/21/2020 6:49 PM, Karen Delzer via Cookinginthedark wrote:
Maybe I will one of these days. It looks yummerous!
Karen
At 05:47 PM 10/21/2020, you wrote:
I think it would be okay. Try it and
Hey Karen:
Right now that's all I have too! (smile) I wonder if you can get all of
it in there? You first! haha!
On 10/21/2020 4:11 PM, Karen Delzer via Cookinginthedark wrote:
wonder what it would doo if you used an 8 x 8 square pan because
that's all you had. :) :) :)
Karen
At 10:17
--- Begin Message ---
Hello everyone:
For what it's worth, I can read all the messages without opening an
attachment
--- End Message ---
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Cookinginthedark mailing list
Cookinginthedark@acbradio.org
--- Begin Message ---
Hi Dani
This is sort of like a Martha's Texas chocolate cake/brownie recipe.
On 10/7/2020 9:08 PM, Dani Pagador via Cookinginthedark wrote:
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
Hi Everyone:
Well, I tried Dale's method of cutting a melon and it was successful. I
like his method better than mine.
I put it stem up and made a cut almost to the bottom. Then I turned it a
quarter of a turn, made another cut, and did that again. The sections
came out kind of like
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
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
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,
To subscribe to the email list for a daily schedule, send an email to:
acb-community-eve...@acblists.org with subscribe in the subject line.
Every day you will receive the schedule of the zoom meetings that are
scheduled, plus on Fridays you will receive a list of the next week's
I usually listen to Cooking in the Dark on Acb/radio mainstream. It
comes on Tuesdays and Fridays at 1;00 pacific time. I think it is on at
other times, but don't know what they are. I use my Victor to listen.
Acb/radio is amazing! I'll send the email address when I find it for
subscribing to
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
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?
for the cook or waiting
children! The recipe, which also makes delicious rughula, is from Harold Magee.
Sent from my iPhone
On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark
wrote:
This is a very intriguing and interesting recipe. I'm trying to immagine how
it would turn out
For this recipe, we also used to use sugar-free pudding and sugar-free
Kool Whip.
On 9/3/2020 11:34 AM, Immigrant via Cookinginthedark wrote:
The recipe says 1 and a half cups of flour, and anywhere between 1/2 and 1 cup
butter.
-Original Message-
From: Cookinginthedark On Behalf Of
ke to make treats for the cook or waiting
children! The recipe, which also makes delicious rughula, is from Harold Magee.
Sent from my iPhone
On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark
wrote:
This is a very intriguing and interesting recipe. I'm trying to immagine how
it woul
for
double-crust pie.
Sent from my iPhone
On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark
wrote:
Ah, that's nice! He'll really enjoy that dessert, and so will you.
When you go to spread the cream cheese, and powdered sugar, dip your spatula in
water because it's a little hard
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!!!
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
Cookinginthedark wrote:
What does the SM stand for? And when you say one stick of butter, how
much is that, as I normally have butter in blocks.
On 03/09/2020 14:54, Linda S. via Cookinginthedark wrote:
Wow, what a way to start the day! Amazing. Thanks, I would have never
thought this recipe could
-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
Wow, what a way to start the day! Amazing. Thanks, I would have never
thought this recipe could be found. It's been so long ago since I
taught, and since we made this, but this recipe is really really good
and decadent! Yum!
On 9/3/2020 6:31 AM, Marilyn Pennington via Cookinginthedark wrote:
e, 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
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
I've done this before, and they always come out good and delicious. As
they cook on top of the chicken stew, the thinckines kind of making its
own gravy. Yum, ready for fall and winter!
On 9/1/2020 10:33 AM, Marilyn Pennington via Cookinginthedark wrote:
Bisquick Dumplings
Nothing tops
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
Linda S. via Cookinginthedark
Sent: Sunday, August 30, 2020 11:43 AM
I'm not sure, but doesn't self-rising flour have baking powder instead
of baking soda?
On 8/30/2020 11:19 AM, Sugar Lopez via Cookinginthedark wrote:
Hi Samuel
I may be wrong but what I personally do is use the same measurements, the
differnce is self rising flour already has the baking soda
Oh yeah. What's that called in economics? Inflation?
On 8/25/2020 7:16 PM, Evelyn via Cookinginthedark wrote:
This is very helpful information, thanks! It seems to me that more and more
brands are being down-sized. For example, ice cream no longer comes in a half
gallon container. It’s a
I think that the onion soup will counteract the sweetness of the coke.
On 8/25/2020 3:36 PM, diane.fann7--- via Cookinginthedark wrote:
I've had pulled pork done in the crockpot with dr. pepper, and it was good
and not sweet.
-Original Message-
From: Cookinginthedark On Behalf Of
Could you perhaps add a little orange juice or apple juice?
On 8/24/2020 4:10 PM, Jude DaShiell via Cookinginthedark wrote:
I felt carrot pulp after having done some juicing myself. It's as dry
as dry string. It would make for good roughage in a bread but no more
than that. That bread would
-
From: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent: Monday, August 24, 2020 12:41 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] carrot cake
You can also substitute applesauce for oil in this recipe.
On 8/24/2020 9:32 AM, Jude DaShiell via
Maybe your husband used it as a planter? (lol)
On 8/24/2020 1:01 PM, Regina Marie via Cookinginthedark wrote:
Hi Again. My pot is substantial and not thin. I have used colanders as well.
This is just easier and does not take any extra time. Just works like a
colander.
I did have a steamer pot
I don't know why the greater than signs are there. Sorry.
On 8/24/2020 10:51 AM, Jennifer Thompson via Cookinginthedark wrote:
Hi I deleted all the greater than signs.
I would like to know why all the greater than signs?
The recipe is below.
Ooh! Thanks for this recipe. The packages of
Yum!
On 8/24/2020 10:44 AM, meward1954--- via Cookinginthedark wrote:
Now that we are on the Gringo-Mex theme, here's another casserole that I
used to make at Thanksgiving.
Mexican Corn Casserole
4 eggs, beaten
1 can corn, drained
1 can cream-style corn
1-1/2 cups cornmeal
1-1/4 cups
Really! The things you can learn; something new every day.
On 8/24/2020 10:30 AM, meward1954--- via Cookinginthedark wrote:
It is spelled sriracha. Sometimes it is also called rooster sauce.
-Original Message-
From: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent
My favorite for putting on eggs, or meat is called tapatillo. But again,
it's full of salt, and is pretty hot. Has tons of flavor though, and I
also like ciracha; sorry for the spelling.
On 8/24/2020 10:25 AM, Jude DaShiell via Cookinginthedark wrote:
I liked pico de gallo piquante sauce
Ooh! Thanks for this recipe. The packages of taco seasoning contain so
much salt; got some high blood pressure around here, so we are really
trying to cut back on our sodium intake.
On 8/24/2020 10:00 AM, meward1954--- via Cookinginthedark wrote:
I like this better than the store bought kind.
You can also substitute applesauce for oil in this recipe.
On 8/24/2020 9:32 AM, Jude DaShiell via Cookinginthedark wrote:
I would happily substitute figs for raisins since raisins are dehydrated
grapes.
Nuts in cakes I very much like along with cinnamon.
On Mon, 24 Aug 2020, meward1954--- via
Happy Monday:
I love the suggestion of practicing these skills. I've used oth methods
and and comfortable doing them both.
One thing to watch is if you are using boiling water to fill the
colendar turn your head to the side a little so that the steam doesn't
come un in to your face.
On
I have the fuzzy little wild rabbits in my back yard, and duckies in the
lake that's about three blocks from here.
My husband did buy rabbit at the store and brought it home to cook for
himself.I just couldn't wrap my little blind mind around eating a sweet
fuzzy creature like a rabbit.
I'm
They say that rattlesnake also tastes like fried chicken?
On 8/20/2020 9:40 PM, Immigrant via Cookinginthedark wrote:
I had tried rabbit once, and I liked it.
-Original Message-
From: Cookinginthedark On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Thursday, August 20, 2020 11:06
Hey Karen:
We have lots of wild bunnies that come in to our yard, I'm always scared
for the dogs, and I guess for the bunnies too. Come on over for a bunny.
(smile)
On 8/20/2020 8:06 PM, Karen Delzer via Cookinginthedark wrote:
I remember when I was a child, my grandmother and my aunt used
Oh, this sounds so so good! You started out to be a great cook. Over
time it just got better and better.
I don't know what I would have done without that "cooking without
looking book, and to think when I got the job of teaching cooking to
people who are blind, I didn't know what I was doing.
or file box than thatrying to fromind
the information on the computer or the digital recorder.
Pauline
On Wed, Aug 19, 2020, 4:22 PM Linda S. via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:
For me, Braille is such an accessible method. I use those med papers
tha
nginthedark 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
> > >
>
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
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
Does anyone have a recipe for shepherd's pie that you really like using
ground beef? Thanks.
___
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Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
Yes. Maybe because I've cooked for so long and made some mistakes and
learned from them. But I don't like going through all the cups, and I
hate washing all of them even more. I also have a method where I measure
out the dry ingredients first, and then the wet. The dry can sit for
awhile and I
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 know my daughter would love these, she's been on several fires over
the summer. When she gets home I'll have to make these for her along
with the corn on the cob, and the pinwheels that Sugar sent.
On 8/15/2020 1:18 PM, Karen Delzer via Cookinginthedark wrote:
These pickles are s
I think you're right about that.
On 8/16/2020 7:56 PM, diane.fann7--- via Cookinginthedark wrote:
Seems like dymo tape looses it's stick more than it use to.
-Original Message-
From: Cookinginthedark On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Sunday, August 16, 2020 10:40 PM
: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent: Sunday, August 16, 2020 3:02 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS
Sugar: You send the best recipes ever. Thanks.
On 8/16/2020 1:43 PM, Sugar Lopez via
Sugar: You send the best recipes ever. Thanks.
On 8/16/2020 1:43 PM, Sugar Lopez via Cookinginthedark wrote:
SLOW COOKER CORN ON THE COB THREE WAYS
6 ears corn
Salt
Pepper
Olive oil
Pesto
Lime juice
Ancho chili powder
Cut 6 sheets of aluminum foil and place an ear of corn on each
: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent: Sunday, August 16, 2020 3:06 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Thoughts on pasta cooking
Hi:
I do the same, and once my husband decided in his sweet little brain that he
would cook some spagheti
and shaft, are things that stick out around the
edge of the bowl. This thing will pick up pasta pretty well. Again, it
does a great job when I can find it. When I can't, I have a fight, and I
usually lose.
-Original Message-
From: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Hi:
I do the same, and once my husband decided in his sweet little brain
that he would cook some spagheti and fettuccini together because we
didn't have enough spaghetti for dinner and it turned out terrible.
Do you have a pasta server? I love mine for fishing out the pasta to
check for
Oh, I see it. Darn! Sorry!
On 8/11/2020 10:10 PM, Linda S. wrote:
Scrambled eggs come out good in the microwave. Crack it in to a
microwave safe dish, or cup, but first spray it with a little cooking
spray, oil, or butter.
Beat the eggs, add a splash of milk or water, and cook on high for
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
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.
Scrambled eggs come out good in the microwave. Crack it in to a
microwave safe dish, or cup, but first spray it with a little cooking
spray, oil, or butter.
Beat the eggs, add a splash of milk or water, and cook on high for
30-45 seconds. Stir it around and microwave it again for 30-45
Oh, my grandma used to make this all the time. She lived on a farm and
would fry chicken, or throw a pork roast in the pressure cooker and we'd
have the creamed potatoes. Boy, this list sure makes me remember a lot
of things. (smile)
On 8/11/2020 9:57 PM, Kevin Minor via Cookinginthedark
You also have to take in to consideration the freshness of the egg. A
fresh egg will crack more easily.
On 8/10/2020 8:10 AM, meward1954--- via Cookinginthedark wrote:
I guess there's more than one way for a blind person to crack an egg. I
wouldn't even try to either crack it on the short
On 8/9/2020 7:05 PM, Kevin Minor via Cookinginthedark wrote:
Hi.
I have many recipes that require eggs in them. I'd love to try them, but
there's a problem. I can't get the egg out of the shell without making a mess.
My girlfriend showed me how to crack the shell with a Hello:
This takes
Most definitely! We've all been there at the starting point. Just start
slowly, and think about how you are going to do each step. Each success
will build your confidence to do even more. Good luck.
On 8/9/2020 2:59 PM, meward1954--- via Cookinginthedark wrote:
Tiffany:
I remember how scared
this cool a bit before cutting. It turned out great.
There will be many more of these in my future!
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Friday, August 7, 2020 3:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S
!
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Friday, August 7, 2020 3:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Matches and irrational fears
I love these stories. We can immagine ourselves
Message-
From: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent: Wednesday, August 5, 2020 7:30 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Matches and irrational fears
Wow, this brings back a memory. When I lived in Mexico, I learned to wash my
clothes
My experience is that you can feel it through the handle of the pan. To
boil milk, you should keep the stove on medium low and just have a lot
of patience. (smile)
On 8/7/2020 10:09 AM, meward1954--- via Cookinginthedark wrote:
If you have never boiled milk, please be aware that milk will
never ever cooked chicken
at home. I didn't trust it. That is what restaurants were for. Yes, we
had restaurants.
Those were definitely the days.
-Original Message-
From: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent: Wednesday, August 5, 2020 7:30 PM
Wow, this brings back a memory. When I lived in Mexico, I learned to
wash my clothes with a wash board. The gas stove was also different
because you had to buy the gas in tanks and connect them to the stove. I
ex in-laws would do that thank God. There were people who would go
through the
glad you liked my homemade egg sandwiches.
Just trying to say thanks to my fellow blind cooks.
Ron ham radio and Emergency Communication Station KR3DOG
-Original Message- From: Linda S. via Cookinginthedark
Sent: Wednesday, August 5, 2020 00:21
To: cookinginthedark@acbradio.org
Cc: Linda S
Some people also add a can of diced chilis along with the cream corn.
On 8/4/2020 7:50 PM, Ron Kolesar via Cookinginthedark wrote:
The best way I've found to do biscuits, is as follows.
I love the grand biscuits.
If you have a Sam's club membership, they come in a huge bag instead
of a can.
.
How can one do rigatoni, in the microwave oven and or in the talking
toaster oven please?
Many Thanks.
Ron who's jealous. SMILES.
-Original Message- From: Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 19:39
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD
And, what time is breakfast? Let's all go to Ron's house/ (smile)
On 8/4/2020 7:39 PM, Ron Kolesar via Cookinginthedark wrote:
I almost forgot to thank Deborah for her Microwave tuna casserole.
This is a huge nice example of my letter that I wrote out to the list.
Even I could make this dish
Hi ron:
Here are a couple of things you might try. When I taught cooking, we did
these two simple recipes, and the class loved them. I still sometimes
cook these in my house too.
First, stuffed baked potatoes. You can do one potato, or more if you'd
like. Depending on your microwave, and
Good morning:
It's like a cornmeal soft cake with a unique flavor of corn; tastes kind
of like hominy.
Many people don't like it, I guess it's an acquired taste.
It comes in a sealed tube somewhat like ground beef. As Polenta is firm,
you can open it up and just slice it off and fry it.
Of
Linda S. via Cookinginthedark
Sent: Monday, August 3, 2020 3:24 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Preferred cooking methods
Oh wow! I wish I would have known this when I worked; not that long ago.
I would have loved to let my co-workers smell all that good
several years
since I last bought polenta, but your description fits with what I remember
of the way it was packaged. I am going to put it on my next shopping list.
-Original Message-
From: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent: Monday, August 03, 2020 2:08 PM
So, since we've been talking about pollenta, I forgot how it is packaged.
So, this morning I went to the pantry and found something that felt like
one of those tubes of ground beef. I yelled out to my husband: Why is
the ground beef in the pantry? He came running; he doesn't have the
Hi:
I will look up these recipes, but Weight Watchers has a wonderful ground
turkey sausagerecipe along with ground turkey meatloaf, and ministrone soup.
Like Regina said, you do have to add a little cooking spray or oil, and
spice it up pretty well. If I find the recipes, I'll be back with
sta. Happy to know gemelli is included. I'll be
looking for them. Thanks.
Diane
-Original Message-
From: Cookinginthedark On
Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 8:45 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Microwave tuna ca
, but, didn't know
where to look for it. Is all that other stuff you mentioned in pouches like the
rice? Thanks.
Diane
-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
-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.
Subject: Re: [CnD] Microwave tuna caserole
There are so many things you can buy now that can be microwaved. You can buy
-
From: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent: Saturday, August 1, 2020 7:39 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Microwave tuna caserole
There are so many things you can buy now that can be microwaved. You can buy
quinoa, rigatoni
There are so many things you can buy now that can be microwaved. You can
buy quinoa, rigatoni, instant rice, brown and white, basmadi and jasmine
and even pollenta. Amazing, especially on these hot days when you don't
want to heat up the house.
Linda
On 8/1/2020 3:58 PM, meward1954--- via
I looked at it too. At the top of the page there is an accessability
feedback form. When I went to a recipe category, no recipe came up, but
instead adds for a smart thermometer, and other stuff came up; a lot of
sales reterick. I'm not sure why anyone would want to look at this
website. I
think I will try it both ways!
-Original Message-
From: Cookinginthedark On Behalf Of
Linda S. via Cookinginthedark
Sent: Wednesday, July 29, 2020 1:13 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Roasting Garlic How-Tos?
Hi Dani:
When I roast garlic, I put
Oh, and I forgot to mention, I roast garlic for garlic mashed potatoes,
and a tripple garlic pasta that I make.
Linda
On 7/28/2020 10:59 PM, Dani Pagador via Cookinginthedark wrote:
Hi, Everyone.
I went to visit my Mom and Dad yesterday, and Mom sent me home with
two ripe avocados. I looked
Hi Dani:
When I roast garlic, I put a little olive oil on a small piece of foil
and put it in the oven at dg350 for about 20 minutes.
When making guacamoli though, I use raw garlic that I press along with
onion, tomato, cilantro, and a jalapeno. Hope this helps
Linda
On 7/28/2020 10:59
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
Sugar:
oh, you come up with the best recipes. Thanks. I love these recipes
because you can just make them ahead of time and have time to spend with
you company; which would be my kids!
On 7/14/2020 11:43 AM, Sugar Lopez via Cookinginthedark wrote:
CP sloppy joes
Happy Tuesday, Slow
to flip them so they would brown on both sides, but since they are already
cooked that probably wouldn’t be a problem.
Sent from Mail for Windows 10
From: Linda S. via Cookinginthedark
Sent: Monday, July 13, 2020 6:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S.
Subject: Re: [CnD] Pancakes?
I
Yes. Thanks. I guess you learn something new every day. Maybe
instructors should incorporate this in to their plans when they teach
life skills.
On 7/13/2020 6:57 PM, Pamela Fairchild via Cookinginthedark wrote:
The marks you make are on the outside of the plunger. When you pull it out
to the
so, if it's marked on the outside, how could you tell how much liquid is
on the insideif you have no vision?
On 7/13/2020 6:46 PM, Michael Baldwin via Cookinginthedark wrote:
You can get syringes off Amazon. That is where I get mine.
I most commonly use 1 ml, 5 ml, 10 ml, and 30 ml syringes. I
I don't have a toaster oven, but maybe it would work in the skillet.
On 7/13/2020 6:04 PM, Ron Kolesar via Cookinginthedark wrote:
Ok, here's my two cents on this topic.
I purchase the frozen pancakes and brown them in the talking toaster
oven.
I love them.
Hope this feedback helps out.
Ron
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