Crock Pot Hobo Stew
~~~Meat Balls~~~
1 lb. ground beef
1 tsp. salt or salt-free seasoning blend, divided
1/4 tsp. ground black pepper
4 medium potatoes, peeled and cut into chunks
4 medium carrots, cut into chunks
1 large onion, cut into chunks
1/2 cup water
1/2 cup ketchup
1-1/2 tsp. cider
Orange-Chocolate Chip Muffins
Prep: 10 minutes
Bake: 20 minutes
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup milk
1/2 cup orange juice
1/2 cup sugar
1/4 cup vegetable oil
1 tablespoon grated orange zest
3/4 cup mini-chocolate
Dark Chocolate Raspberry Mousse
1 1/2 C fresh raspberries
1/4 C sugar
2 T Framboise liqueur
10 oz bittersweet chocolate, coarsely chopped
4 T (1/2 Stick) unsalted butter
1 C heavy cream, chilled
3 jumbo eggs, separated, room temperature
3/4 C heavy cream, softly whipped
For garnish
1/2 pt
Chicken Pineapple Oriental - CP
1 to 1-1/2 pounds chicken tenders, cut in 1-inch pieces
2/3 cup pineapple preserves
1 tablespoon plus 1 teaspoon teriyaki sauce
2 cloves garlic sliced thinly
1 tbsp dried minced onion (or 1 bunch fresh green onions,chopped)
1 tablespoon lemon juice
1/2 teaspoon
This recipe was posted several weeks ago, and I made it yesterday. I would
without a doubt make it again. I used a 3 qt crockpot and that worked fine.
Cooking for 5 hours on high was also good. The recipe was easy to put together,
easy to serve and very tasty. My friend used a little hot sauce
I'm wondering what the difference is between Kosher, and regular salt. I
notice some recipes call for Kosher salt.
Blessings,
Judie
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I wonder if it comes in a shaker. Sometimes, I know with the regular
variety, you can buy small amounts that way.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of sharon howerton
Sent: Monday, March 15, 2010 7:59
Is this the same stuff?
-Original Message-
From: knitwi...@aol.com [mailto:knitwi...@aol.com]
Sent: Monday, March 15, 2010 8:18 AM
To: jmh...@bellsouth.net
Subject: Re: Recipe Question
Dear Judie,
The only food I know that sounds like what you typed is Giardinieri - which
is pickled
I love Kosher salt, I use it for practically everything, especially
salads. Alton Brown uses it all the time. I think he had a program
on it. I think it is coarser and maybe a little sweeter. I can't
tell. But all I use on green salads is a squeeze of lemon, a drizzle
of olive oil, and a
I'm wondering how you are able to just drizzle the olive oil on your salad.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Vicky Dalchau
Sent: Monday, March 15, 2010 8:30 AM
To: cookinginthedark@acbradio.org
Greetings Judie,
Here is a link to a page that has a very good explanation of salts
and their differences.
http://tinyurl.com/yjq4htj
HTH
Cheers
Jay
At 07:49 AM Monday 3/15/2010, you wrote:
I'm wondering what the difference is between Kosher, and regular salt. I
notice some recipes
It seems like if you make things from scratch and avoid salt, you could do
low sodium. So many of the convenience products are very high in sodium.
I would also think that googling online would get you a lot as well.
Wonder if BlindMiceMart has anything.
Sharon
-Original Message-
From:
Hello, all:
Chasity, processed foods are generally high in sodium, but if you have
sighted assistance to read labels, you can find low sodium products, such as
broth, canned tomatoes and vegetables. I think, though that you are better
off using frozen vegetables because they are not packed in
Table salt has chemicals that keep the salt from clumping in humid weather.
Hence the slogan, when it rains, it pours. If you're using the salt for
brining, table salt won't work. Sometimes bleaches are used so the salt is
a whiter white color. Sea salt and Kosher salt don't have these
Judy, I still have some dim central vision (I have RP) I usually
hold the salad plate so that I can use a background to enhance the
slow pour from the little hole at the top of the bottle. But, in
Daily Living Skills here at Criss Cole Rehabilitation Center in
Austin, it is suggested to put
I don't have any recipes at this time. The old thought was to take the salt
shaker off the table and use much less in cooking.
The new thought is to keep all salt out of cooking and use salt at the
table. Apparently the taste of salt is stronger when used at the table and
it doesn't get
I bought a pump bottle from Pampered Chef. I pour in the olive oil, put the
top on, use the pump to put air in it for pressure, and spray the olive oil
on whatever I am doing. It works great and I know that what I am eating is
the olive oil I like. This can probably be purchased at a kitchen
I'm going to do that. My sister-in-law used to fry her fish in olive oil!
It was absolutely delicious!
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley
Sent: Monday, March 15, 2010 11:14 AM
To:
Jean,
I did the same thing, and that is how I put olive oil on things, too. I am
sure these pump bottles can be found ad most stores.
Charlotte
- Original Message -
From: Jean Marcley jmarc...@juno.com
To: cookinginthedark@acbradio.org
Sent: Monday, March 15, 2010 10:14 AM
Subject:
Hi,
there are different ways to do that. I prefer using the wide pealers, not
the narrow long ones. I try to go systematicly from top to bottom, moving
the potato a little bit after each stroke. When I'm done I rince the potato
in the sink. This way it's easier to tell if some of the skin is
/cookinginthedark
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I do it over the sink. Usually depending on the recipe, I have to cut
the potatoe in sections anyway. So after scrubbing it thoroughly, I cut
it, say, into 4 sections, and I use a pealing knife, and when I'm almost
done I hold it under water, which makes it much easier to feel the
places where
My Kosher salt came in a box with a little pouring spout thing on the side.
But when my daughter first gave some to me, she gave me a glass shaker that
she said was made for Parmesan cheese. I use the Kosher salt to brine
things. I saw it on Simply Ming. And I know it definitely would not be
Someone on one of the cooking shows or in a newspaper article said that
chefs like the Kosher salt because they can throw a handful of it into a
meal and it still doesn't taste over salty. You do need more of it than
regular table salt, and it has more of a coarse texture. I am not sure if
the
My husband just had a heart attack and we are starting to work on the low
salt diet. A couple of the things the dietician in the hospital told us was
if you are going to use canned vegetables, drain them first and rinse them.
When you cook them add your own water and seasonings, this gets a lot
Spinach Beef Dip
1 (10 ounce) package frozen chopped spinach, thawed, drained
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1/2 cup chopped green onions
1 tablespoon dill weed
1 (2.5 ounce) jar Armour Star Sliced Dried Beef, rinsed, chopped
Assorted crackers
Combine spinach,
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