Re: [CnD] cracker jacks

[Abby Vincent via Cookinginthedark]

I'll make this while I watch the Dodgers play in the World Series.  But how do 
you get the little plastic toys in it.
Abby

-Original Message-
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 5:49 PM
To: Blind Recipe Exchange ; 
Cooking-friends ; cookinginthedark@acbradio.org; 
Recipesbbshare ; Santas-workshop 
; Sweet temptation 

Cc: Wayne Scott 
Subject: [CnD] cracker jacks

Cracker Jacks


 1  cup   Peanuts -- warmed
   1  cup   Butter
   5  cups  Popped corn -- warm
   2  cups  Brown sugar -- packed
 1/2  cup   Light corn syrup
 1/2  teaspoon  Baking soda

Pop corn; keep warm in oven.  Warm nuts in pan.  In saucepan, melt butter; add 
brown sugar and syrup.  Cook till thick then add baking soda; stir.  Pour over 
warm ed popped corn and peanuts.  
Stir well.  Let cool and munch down.
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Re: [CnD] Red cabbage:

[juliette via Cookinginthedark]

In Minnesota, we have a shredded broccolistcabbage mix (raw in a plastic bag) 
that I use when I make coleslaw.

Juliette

- Original Message -
From: Naima Leigh via Cookinginthedark  
To: cookinginthedark@acbradio.org
Date: 09/03/2016 8:20 am
Subject: Re: [CnD] Red cabbage:

>
>
> Then where do you get it? Like what kind of store and how does it taste? How 
> do you fix it? Does anyone have any recipes for this new vegetable too me.
> 
> Thank you
> 
> Naima
> 
> -Original Message-
> From: Becky McCougle via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, September 03, 2016 6:30 AM
> To: cookinginthedark@acbradio.org
> Cc: Becky McCougle
> Subject: Re: [CnD] Red cabbage:
> 
> you can't get it in a jar and it's really good it has to be refrigerated
> 
> Sent from my iPhone
> 
> > On Sep 3, 2016, at 12:48 AM, Brenda Mueller via Cookinginthedark 
> >  wrote:
> > 
> > Is there such a thing as red cabbage in a can?
> > 
> > Not the regular ones, but the red cabbage? I always seem to have had red 
> > cabbage away from home and assumed that it's a special breed of cabbage.  I 
> > like it; I just never made it.  So is red cabbage different cabbage or 
> > regular cabbage that is prepared in a special way? Now that I'm retired, I 
> > won't eat any red cabbage unless I make it.  When I was working, I got it 
> > at the cafeteria every time I saw it on the menu.  
> > 
> > 
> > Brenda Mueller 
> > 
> > 
> > 
> > Sent from my iPhone
> > ___
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> 
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Re: [CnD] reposting carnation breakfast bars

[Naima Leigh via Cookinginthedark]

Or you could use some of the chocolate like that, then cover the bars in the 
remaining chocolate.

I'm a chocoholic fan too.

Naima

-Original Message-
From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 2:09 PM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt
Subject: Re: [CnD] reposting carnation breakfast bars

The recipe says only to melt 12 ounces of the chocolate, when, besides the half 
cup chocolate chips, there are 24 to 36 ounces of chocolate to use. That is why 
the recipe isn't clear. Plus, if you are omitting the syrup, you were just 
essentially putting the dry ingredients in without there being anything to make 
everything adhere. Especially if leaving out the syrup, since I am a chocolate 
fan, I would know the 36 ounces of chocolate, mix that in with the other dry 
ingredients, then pack everything in the pan and refrigerate.


> On Sep 3, 2016, at 12:54 PM, Wayne Scott via Cookinginthedark 
>  wrote:
> 
> CARNATION BREAKFAST BARS
> 
> 1 Cup Spanish Peanuts (Peeled and Crushed to a near powder)
> 1 Cup Rolled Toasted Oats (I had to use Granola for lack of toasted 
> oats)
> 1 Cup Rice crispies
> 1/2 Cup Miniature chocolate chips
> 1/3 Cup Light Karo Syrup.
> 24 - 36 Oz.  Milk Chocolate
> 
> Combine all dry ingredients and mix thoroughly.  Add Karo Syrup 
> (though it is possible to pack the ingredients without this) Line a 
> small pan with wax paper and PACK the mixture FIRMLY into pan.  Melt 
> 12 oz of the chocolate and spread over top of mixture and refrigerate 
> till firm (at least one hour)
> 
> I think this recipe is pretty clear.  I just reread it.  I don't remember 
> where I got it.
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[CnD] cracker jacks

[Wayne Scott via Cookinginthedark]

Cracker Jacks


1  cup   Peanuts -- warmed
  1  cup   Butter
  5  cups  Popped corn -- warm
  2  cups  Brown sugar -- packed
1/2  cup   Light corn syrup
1/2  teaspoon  Baking soda

Pop corn; keep warm in oven.  Warm nuts in pan.  In saucepan, 
melt butter; add brown sugar and syrup.  Cook till thick then add 
baking soda; stir.  Pour over warm ed popped corn and peanuts.  
Stir well.  Let cool and munch down.

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[CnD] cracker barrel chicken casserole (copycat)

[Wayne Scott via Cookinginthedark]

Cracker Barrel Chicken Casserole (copycat)

1 cup yellow cornmeal
1/3 cup flour
1-1/2 tsp.  baking powder
1 Tbs.  sugar
1/2 tsp.  salt
1/2 tsp.  baking soda
2 Tbs.  vegetable oil
3/4 cup buttermilk
1 egg

Mix all together in mixing bowl until smooth.  Pour into greased 
8X8 baking pan and bake at 375 for 20-25 minutes until done.  
Remove from oven and let cool completely.  When cool crumble 
cornbread and place 3 cups of corn bread crumbs in mixing bowl.  
Add 1/2 cup melted butter to crumbs and mix well; set aside.


Chicken Filling:
2-1/2 cups cooked chicken breast, cut into bite-size pieces
1/4 cup onion, chopped
1/2 cup celery, sliced thin
1 tsp.  salt
1/4 tsp.  pepper
1 can cream of chicken soup
1-3/4 cups chicken broth
2 Tbs.  butter

In saucepan on medium low heat place butter and saute onion and 
celery until transparent, stirring occasionally.  Add chicken 
broth, cream of chicken soup, salt and pepper.  Stir until well 
blended and soup is dissolved completely.  Add chicken, stir and 
blend until mixture reaches a low simmer.  Cook for 5 minutes, 
remove from heat.
Place chicken mixture in buttered casserole dish 2-1/ quart or 
individual casserole dishes (about 4).  Spoon cornbread crumb 
topping on top of chicken mixture; do not stir in chicken filling 
and place baking dish in oven at 350 for 35-40 minutes.  The 
crumbs will turn a golden yellow.

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[CnD] cracker barrel chicken and dumplings

[Wayne Scott via Cookinginthedark]

Cracker Barrel Chicken & Dumplins

By Todd Wilbur


Recipe Type: Entree

Calories: 700

Cook Time: 3 hours

Recipe Rating: 5.0





Menu Descriptioncc"We use only the 'best of the breast' chicken 
tenderloin in our recipe.  Our dumplins are made from scratch, 
then hand rolled and cut into strips before simmering to 
perfection in chicken stock."


By 1977 there were 13 Cracker Barrel stores located in Georgia 
and Tennessee, with all of them based on founder Dan Evins' 
original concept of a restaurant and store built around gasoline 
pumps.  But with the oil embargo and energy crisis of the 
mid-seventies, Cracker Barrel started building stores that did 
not offer gas.  Soon all of the original 13 stores were converted 
so that today no one Cracker Barrel lets you "filler-up" while 
you fill yourself up.


Another old-time favorite at Cracker Barrel is the Chicken & 
Dumplins on the lunch and dinner menu.  The nice thing about this 
version of the popular classic dish is that it creates its own 
tasty gravy.  As the "dumplins" dissolve some, the flour thickens 
the stock into a creamy sauce.  Just remember to let your dough 
rest a bit before rolling it to cut out the dumplins.  This will 
allow the gluten in the flour to work much better.  Use extra 
flour on your cutting board and rolling pin if the dough is too 
tacky, and try not to roll the dough too thin.


Source: "Top Secret Restaurant Recipes" by Todd Wilbur.

Photo by Karen Ury.




Chicken and broth

3 quarts water

1 3-to-4-pound chicken, cut up

1 1/b teaspoons salt

1 small onion, sliced

2 stalks celery, chopped

1 clove garlic, peeled and quartered

1 bay leaf

4 to 6 whole parsley leaves

1 teaspoon coarsely ground black pepper

1 tablespoon lemon juice

"Dumplins"

2 cups all-purpose flour

1 tablespoon baking powder

1 1/d teaspoons salt

1 cup plus 2 tablespoons milk




1.  Broil the water to a boil in a large pot.  Add the chicken, 
1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley 
to the pot.  Reduce the heat to simmer and cook the chicken, 
uncovered, for 2 hours.  The liquid will reduce by about on 
third.


2.  When the chicken has cooked, remove it from the pot and set 
it aside.  Strain the stock to remove all the vegetables and 
floating scum.  You only want the stock and the chicken, so toss 
everything else out.


3.  Pour 1 1/b quarts (6 cups) of the stock back into the pot 
(keep the leftover stock, if any, for another recipe - it can be 
frozen).  You may also want to use a smaller pot or a large 
saucepan for this.  Add coarsely ground pepper, the remaining 1/b 
teaspoon salt, and the lemon juice, then reheat the stock over 
medium heat while preparing the dumplins.


4.  For dumplins, combine the flour, baking powder, 1 1/d 
teaspoons salt, and milk in a medium bowl.  Sitr well until 
smooth, then let the dough rest for 5 to 10 minutes.  Roll the 
dough onto a floured surface to about a 1/b-inch thickness.


5.  Cut the dough into 1/b-inch squares and drop each square into 
the simmering stock.  Use all of the dough.  The dumplins will 
first swell and then slowly shrink as they partially dissolve to 
thicken the stock into a white gravy.  Simmer for 20 to 30 
minutes until thick.  Stir often.


6.  While the stock is thickening, the chicken will have become 
cool enough to handle.  Tear all the meat from the bones and 
remove the skin.  Cut the chicken meat into bite-size or a little 
bigger than bite-size pieces an drop them into the pot.  Discard 
the skin and bones.  Continue to simmer the chicken and dumplins 
for another 5 to 10 minutes, but don't stir too vigorously or the 
chicken will shred and fall apart.  You want big chunks of 
chicken in the end.


7.  When the gravy has reached the desired consistency, ladle 
four portions onto plates and serve hot.  Serve with your choice 
of steamed vegetables, if desired.

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[CnD] Costco chicken bakes

[Wayne Scott via Cookinginthedark]

Costco Chicken Bake

Recipe Ingredients

Source: Costco Wholesale

Yields 1 serving.

Recipe Ingredients

6 ounces pizza dough
4 ounces grilled, sliced and seasoned white chicken breast
1 ounce mozzarella-provolone blended shredded cheese
1/2 ounce cooked and chopped bacon
1/2 ounce chopped green onion
1 ounce Caesar dressing (per bake)
1/2 ounce Parmesan cheese


Method

Pre-marinate the grilled and sliced chicken breast in a small 
amount of Caesar dressing prior to assembly.


Cut pizza dough into a 6-ounce piece.  Roll out or press dough 
into a 7 x 5-inch rectangle.


Spread Caesar dressing on dough piece.

Add marinated chicken to dough piece, along the 5-inch border.

Cover chicken with mozzarella, green onion and chopped bacon.

Pull the 5-inch border over the ingredients and roll tightly.  Do 
not fold the ends in.  The bake will continue to grow in length 
as you roll it out.


Finished bake should be approximately 11 x 2 inches.

Brush top of bake with Caesar dressing, and dredge in shredded 
Parmesan.


Bake until an internal temperature of 165 degrees F is reached.
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[CnD] copycat Wendy's frosty

[Wayne Scott via Cookinginthedark]

WENDY's FROSTY

3/4 cup milk
1/4 cup Nestle's chocolate drink powder
4 cups vanilla ice cream

Combine all the ingredients in a blender.  Blend on medium speed 
until creamy.  Stir if necessary.  If too thin, freeze the 
mixture in the blender or in cups until thicker.

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[CnD] copycat Thomas bbq potato salad

[Wayne Scott via Cookinginthedark]

Copycat Thomas BBQ Potato Salad



Ingredients
*   32 ounce package cubed frozen hash browns
*   4 eggs, chopped
*   ½ cup diced onion
*   ½ cup chopped sweet pickles
*   1 cup mayonnaise
*   ? cup sweet pickle juice
*   1 heaping teaspoon mustard
*   1 teaspoon of salt
*   ½ teaspoon of pepper
Instructions
1.  Place hash browns in large pot and add enough water to
cover.  Bring
to a boil over medium high heat.  Once boiling, allow to cook for
ten
minutes, or until tender.
2.  Drain potatoes and place in a large bowl.  Mash all of this
up a bit
with a potato masher, but leave lumpy.
3.  Place chopped sweet pickles and chopped onion into a
blender,
chopper, or small smoothie blender and pulse a few times until
very fine,
almost like a relish.
4.  Place mayonaise, pickle juice, mustard, finely minced
pickles and
onions, salt, and pepper in bowl with potatoes.  Stir until well
mixed.  Stir
in chopped eggs until incorporated.  Cover and refrigerate
several hours or
until cold.  Enjoy!
Recipe by Southern Plate at
http://www.southernplate.com/2015/05/copycat-
thomas-bbq-potato-salad.html

"So don't worry about tomorrow, for tomorrow will bring its own
worries.
Today's trouble is enough for today."
~Matt.  6:34-Sugar

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[CnD] copycat Starbucks meringue cookies

[Wayne Scott via Cookinginthedark]

Copycat Starbucks Meringue Cookies



Time needed
12-15 min cooking
Serving Size / Yield
24 cookies


Ingredients
2/3 C.  egg whites
1 C.  sugar
1 tsp.  vanilla
1/2 tsp.  almond extract
1 C.  walnuts, chopped




Directions
Preheat your oven at 350 degrees.  Beat egg whites in small bowl 
while.  Stir in vanilla, almond and walnuts with egg whites.


Drop spoonfuls of batter on baking sheets.  Bake for 12 to 15 
minutes or until tops are completely dry.

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[CnD] copycat Cracker Barrel meatloaf

[Wayne Scott via Cookinginthedark]

Copycat Cracker Barrel Meatloaf






By: Allfreecopycatrecipes.Com Original Recipe


This recipe for meatloaf is incredibly easy to make and should be 
added to everyone's go-to weeknight dinner list.  It is as simple 
as combining all of the ingredients and baking! This traditional 
meatloaf is great for family dinners and will have the kids 
begging for meatloaf every week.  This is a budget-friendly 
recipe that will be more than worth the price you pay.

Ingredients
1 pound ground beef
1 onion, diced
1 green pepper, diced
1 can diced tomatoes
1 egg
1/2 cup grated frozen biscuits
1 teaspoon salt
1/4 cup ketchup
Instructions
1.  Preheat oven to 350 degrees F.
2.  In a large bowl combine all of the ingredients, except the 
ketchup.

3.  Spray a loaf pan with non-stick cooking spray.
4.  Fill the loaf pan with the ground beef mixture.  Pat down the 
top of the meatloaf.
5.  Bake the meatloaf in the preheated 350 degree F oven for 
65-75 minutes or until down.

6.  Remove from the oven and let rest for 10 minutes.
7.  Drain any extra juice from the pan and invert the meatloaf on 
to a serving plate.  Spread the ketchup on top of the loaf and 
serve.

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Re: [CnD] on garlic clove substitutes

[Andrew Niven via Cookinginthedark]

Hi Becky.

About a teaspoon I think.

Cheers

Andrew



On 4/09/2016 5:07 AM, Rebecca Manners via Cookinginthedark wrote:

How about the minced garlic that comes in a jar? How much would equal
one clove of garlic?


Thanks,


Becky Manners


On 9/3/2016 9:39 AM, Jeanne Fike via Cookinginthedark wrote:

Hello,

I have the following on garlic clove substitutes I got from a whole list of
substitutes from allrecipes.com (below my name)

Hth  Jeanne
Garlic-- 1 clove  1/8 teaspoon garlic powder OR 1/2 teaspoon granulated
garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe

   


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[CnD] chocolate peanut butter shelL

[Wayne Scott via Cookinginthedark]

CHOCOLATE PEANUT BUTTER SHELL
MAKES 1/2 CUP.

2 tbsp peanut butter
1/3 cup semisweet chocolate chips

Microwave peanut butter and chocolate chips on medium power until 
melted.
Stir until smooth, pour warm over ice cream, wait 1 min.  for 
shell to form.

SERVE immediately.
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Re: [CnD] reposting carnation breakfast bars

[Sugar via Cookinginthedark]

Thanks for that explaination


 ‘I have loved the stars too fondly to be fearful of the
night.

Sugar


-Original Message-
From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, September 03, 2016 11:07 AM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt
Subject: Re: [CnD] reposting carnation breakfast bars

The recipe says only to melt 12 ounces of the chocolate, when, besides the half 
cup chocolate chips, there are 24 to 36 ounces of chocolate to use. That is why 
the recipe isn't clear. Plus, if you are omitting the syrup, you were just 
essentially putting the dry ingredients in without there being anything to make 
everything adhere. Especially if leaving out the syrup, since I am a chocolate 
fan, I would know the 36 ounces of chocolate, mix that in with the other dry 
ingredients, then pack everything in the pan and refrigerate.


> On Sep 3, 2016, at 12:54 PM, Wayne Scott via Cookinginthedark 
>  wrote:
>
> CARNATION BREAKFAST BARS
>
> 1 Cup Spanish Peanuts (Peeled and Crushed to a near powder)
> 1 Cup Rolled Toasted Oats (I had to use Granola for lack of toasted
> oats)
> 1 Cup Rice crispies
> 1/2 Cup Miniature chocolate chips
> 1/3 Cup Light Karo Syrup.
> 24 - 36 Oz.  Milk Chocolate
>
> Combine all dry ingredients and mix thoroughly.  Add Karo Syrup
> (though it is possible to pack the ingredients without this) Line a
> small pan with wax paper and PACK the mixture FIRMLY into pan.  Melt
> 12 oz of the chocolate and spread over top of mixture and refrigerate
> till firm (at least one hour)
>
> I think this recipe is pretty clear.  I just reread it.  I don't remember 
> where I got it.
> ___
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Re: [CnD] Garlic Clove

[Sugar via Cookinginthedark]

Hi it's one of the petals.
Smile
Sugar
 ‘I have loved the stars too fondly to be fearful of the
night.

Sugar


-Original Message-
From: Janet Acheson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, September 03, 2016 3:40 AM
To: cookinginthedark@acbradio.org
Cc: Janet Acheson
Subject: [CnD] Garlic Clove

Question: is a garlic clove one of the petals of the garlic or the entire bulb?

Question: if you are using a prepared garlic product such as garlic in oil, 
what measurement, on average, would equal a garlic glove?



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Re: [CnD] on garlic clove substitutes

[Jeanne Fike via Cookinginthedark]

 1/2 teaspoon minced garlic from a jar equals one fresh garlic clove, minced. 
(got it from tasteofhome.com
   Jeanne


-Original Message-
From: Rebecca Manners via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 12:04 PM
To: cookinginthedark@acbradio.org
Cc: Rebecca Manners
Subject: Re: [CnD] on garlic clove substitutes

How about the minced garlic that comes in a jar? How much would equal 
one clove of garlic?


Thanks,


Becky Manners


On 9/3/2016 9:39 AM, Jeanne Fike via Cookinginthedark wrote:
> Hello,
>
> I have the following on garlic clove substitutes I got from a whole list of
> substitutes from allrecipes.com (below my name)
>
> Hth  Jeanne
> Garlic-- 1 clove  1/8 teaspoon garlic powder OR 1/2 teaspoon granulated
> garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe
>
>   
>
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Re: [CnD] Red cabbage:

[Becky via Cookinginthedark]

It taste really good.
Kind of sweet.
Becky

Sent from Mail for Windows 10

From: Penny Reeder via Cookinginthedark

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Re: [CnD] Red cabbage:

[Becky via Cookinginthedark]

You can get in the  grocery store.
It comes in a bottle in the section where the pickled beets are.
Becky

Sent from Mail for Windows 10

From: Naima Leigh via Cookinginthedark

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Re: [CnD] on garlic clove substitutes

[Rebecca Manners via Cookinginthedark]

How about the minced garlic that comes in a jar? How much would equal 
one clove of garlic?


Thanks,


Becky Manners


On 9/3/2016 9:39 AM, Jeanne Fike via Cookinginthedark wrote:
> Hello,
>
> I have the following on garlic clove substitutes I got from a whole list of
> substitutes from allrecipes.com (below my name)
>
> Hth  Jeanne
> Garlic-- 1 clove  1/8 teaspoon garlic powder OR 1/2 teaspoon granulated
> garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe
>
>   
>
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[CnD] reposting carnation breakfast bars

[Wayne Scott via Cookinginthedark]

CARNATION BREAKFAST BARS

1 Cup Spanish Peanuts (Peeled and Crushed to a near powder)
1 Cup Rolled Toasted Oats (I had to use Granola for lack of 
toasted oats)

1 Cup Rice crispies
1/2 Cup Miniature chocolate chips
1/3 Cup Light Karo Syrup.
24 - 36 Oz.  Milk Chocolate

Combine all dry ingredients and mix thoroughly.  Add Karo Syrup 
(though it is possible to pack the ingredients without this)
Line a small pan with wax paper and PACK the mixture FIRMLY into 
pan.  Melt 12 oz of the chocolate and spread over top of mixture 
and refrigerate till firm (at least one hour)


I think this recipe is pretty clear.  I just reread it.  I don't 
remember where I got it.

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[CnD] reposting aandw chili dogs and sauce

[Wayne Scott via Cookinginthedark]

A Chili Dogs

1 Sabrett brand 2 ounce beef frankfurter (7½" long)

1 regular hot dog roll

3 Tablespoons A Coney Island Sauce (see recipe below)

1 Tablespoon chopped white onion

1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)

 A  Coney Island Chili Dog Sauce

1 pound ground chuck

1 six ounce can Hunts  tomato paste

1 Cup water

1 Tablespoon sugar

1 Tablespoon prepared yellow mustard

1 Tablespoon dried, minced onion

teaspoons chili powder

1 teaspoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon celery seed

1/2 teaspoon ground cumin (heaping) 1/4 teaspoon ground black
pepper

Making the Chili Dog Sauce:

In a 2 qt.  saucepan, brown the ground chuck, breaking into very
small pieces.  Salt and pepper lightly while cooking.  Do not
drain the fat.

Add the remaining ingredients.  Simmer, uncovered, 30?45 minutes
until it thickens.  Stir occasionally.

Allow to cool, cover, and refrigerate until "Dog?Time".  You'll
be microwaving what you need later.

Cooking your A  Chili Dog

Bring a 2 qt.  saucepan of water to a rolling boil.

Remove the saucepan from the heat, and add the desired number of
frankfurters to the water.  Cover and let sit about 10 minutes.

After the franks are done, microwave the chili dog sauce until
steaming.  (Only microwave what you need, save the rest) Then
microwave each hot dog roll 10 seconds  just enough to warm.

Remove the cooked franks with tongs, and place on the microwaved
hot dogroll.

Add about 3 Tablespoons of your prepared A  chili dog sauce,
and the chopped onion.  Grated cheddar cheese is optional
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Re: [CnD] Red cabbage:

[Naima Leigh via Cookinginthedark]

Thank you I'll check.

Yes, I do.



-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 10:55 AM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Red cabbage:

My brand of choice is Gundelsheim. It comes pretty much ready to heat and eat. 
I've been told that Gundelsheim has been absorbed into Kune, so it may be 
branded under that name in the future.
Also note that if you have an Aldi store in your area they'll have it on the 
shelves, as they're a German company so they stock German cuisine as a matter 
of course.

-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 9:22 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh 
Subject: Re: [CnD] Red cabbage:

Then where do you get it? Like what kind of store and how does it taste? How do 
you fix it? Does anyone have any recipes for this new vegetable too me.

Thank you

Naima

-Original Message-
From: Becky McCougle via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 6:30 AM
To: cookinginthedark@acbradio.org
Cc: Becky McCougle
Subject: Re: [CnD] Red cabbage:

you can't get it in a jar and it's really good it has to be refrigerated

Sent from my iPhone

> On Sep 3, 2016, at 12:48 AM, Brenda Mueller via Cookinginthedark 
>  wrote:
> 
> Is there such a thing as red cabbage in a can?
> 
> Not the regular ones, but the red cabbage? I always seem to have had red 
> cabbage away from home and assumed that it's a special breed of cabbage.  I 
> like it; I just never made it.  So is red cabbage different cabbage or 
> regular cabbage that is prepared in a special way? Now that I'm retired, I 
> won't eat any red cabbage unless I make it.  When I was working, I got it at 
> the cafeteria every time I saw it on the menu.  
> 
> 
> Brenda Mueller 
> 
> 
> 
> Sent from my iPhone
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] shake and bake tips

[olb--- via Cookinginthedark]

Holly, the shake and bake box contains 2 bags because there are 2 packages 
of this coating in the box - one bag for each package.


One package should be sufficient for the 6 chicken breasts.

Usually, I set my oven temperature to 375 degrees F.  But if the meat is 
boneless, my oven would be set at 350 degrees.


Baking time would be for 45 minutes to an hour, depending on the thickness 
of the meat, or whether or not it is boneless.


Hope this helps.

CB:  The Old Leather Bat


- Original Message - 
From: "Holly Anderson via Cookinginthedark" 

To: 
Cc: "Holly Anderson" 
Sent: Friday, September 02, 2016 12:17 PM
Subject: [CnD] shake and bake tips


Hi guys. I have some shake and bake and about 6 boneless skinless chicken 
breasts.  I also have some original chicken shake and bake. What 
temperature is best to cook these on. And it comes with a bag, should I 
use the same bag and package for all six chicken breasts? It does come 
with 2. I kind of want them to be a bit juicy but done. I tend to get them 
too dry.


Any help would be appreciated.
thanks.
Holly
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Re: [CnD] Red cabbage:

[Nicole Massey via Cookinginthedark]

My brand of choice is Gundelsheim. It comes pretty much ready to heat and eat. 
I've been told that Gundelsheim has been absorbed into Kune, so it may be 
branded under that name in the future.
Also note that if you have an Aldi store in your area they'll have it on the 
shelves, as they're a German company so they stock German cuisine as a matter 
of course.

-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 9:22 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh 
Subject: Re: [CnD] Red cabbage:

Then where do you get it? Like what kind of store and how does it taste? How do 
you fix it? Does anyone have any recipes for this new vegetable too me.

Thank you

Naima

-Original Message-
From: Becky McCougle via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 6:30 AM
To: cookinginthedark@acbradio.org
Cc: Becky McCougle
Subject: Re: [CnD] Red cabbage:

you can't get it in a jar and it's really good it has to be refrigerated

Sent from my iPhone

> On Sep 3, 2016, at 12:48 AM, Brenda Mueller via Cookinginthedark 
>  wrote:
> 
> Is there such a thing as red cabbage in a can?
> 
> Not the regular ones, but the red cabbage? I always seem to have had red 
> cabbage away from home and assumed that it's a special breed of cabbage.  I 
> like it; I just never made it.  So is red cabbage different cabbage or 
> regular cabbage that is prepared in a special way? Now that I'm retired, I 
> won't eat any red cabbage unless I make it.  When I was working, I got it at 
> the cafeteria every time I saw it on the menu.  
> 
> 
> Brenda Mueller 
> 
> 
> 
> Sent from my iPhone
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] Red cabbage:

[Penny Reeder via Cookinginthedark]

Red cabbage comes from a cabbage plant that produces heads of red
cabbage -- it's the colored when it is picked. It is often prepared
with vinegar, sugar and spices, and you can buy it "pickled" in a jar
at most grocery stores. It's also easy to prepare at home, and the
produce section in your grocery store is likely to carry heads of red
cabbage, as well as other varieties.

Here's a recipe that I make at least a couple of times each year
during fall and winter:
Braised Red Cabbage
A Martha Stewart Recipe
Ingredients
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 tablespoons light-brown sugar
1/2 cup cider vinegar
2 cups fresh cider
1 cup homemade or store-bought low-sodium chicken stock
1 cinnamon stick
1 dried bay leaf
Coarse salt and freshly ground pepper
1 small head red cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact
Directions
Preheat oven to 350 degrees. Heat oil in a large, heavy ovenproof
saucepan over medium
heat. Cook onion until edges start to caramelize, 10 to 12 minutes.
Add sugar, and
cook 1 minute more. Add vinegar. Scrape up brown bits from bottom of
pan with a wooden
spoon. Stir in cider, stock, cinnamon, bay leaf, 1 1/2 teaspoons salt,
and teaspoon
pepper. Add cabbage, arranging in a single layer. Bring to a boil.
Cover; transfer
to oven. Braise until cabbage is tender, 40 to 45 minutes.
Transfer cabbage to a serving platter using a slotted spoon; discard
cinnamon stick
and bay leaf. Bring remaining liquid in saucepan to a simmer over
medium-high heat.
Cook until reduced by half, about 10 minutes (you will have about 1
cup sauce). Spoon
sauce over cabbage.

And, here's a crock pot recipe that I have also made and enjoyed:
Crock Pot Baked Spiced Red Cabbage With Apples or Pears



A delicious recipe using red cabbage, fragrant spices & apples or pears;

whilst this is happily cooking away, the spicy smell pervades the

kitchen & indeed the rest of the house and heralds the start of my

festive baking & freezing season - who needs expensive pot-pourries! Not

only is this dish delectable to eat alongside turkey, pork, beef and

hams in particular - but the colour is just gorgeous, a rich jewelled

ruby red! This cabbage can be kept warm for long periods, reheated and

also freezes very well, making it a very well behaved recipe!!

SERVES 8 -10

Ingredients

2 lbs red cabbage, shredded finely

4 large onions, peeled & finely diced

4 large apples or pears, NOT peeled, finely diced

4 garlic cloves, peeled & finely minced

4 tablespoons soft brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

salt & pepper

3 tablespoons red wine vinegar

1 ounce butter

Directions

1

Discard outer leaves of the red cabbage and cut into quarters. Cut out

the central woody root and then shred the quarters very finely. Place in

a bowl. Cut the apples or pears into quarters, core them & then slice

into fine dice and set aside in another bowl.

2

Place peeled and diced onions into another bowl & make sure all the

other ingredients are measured and to hand!

3

If cooking in a conventional dutch oven or Le Creuset type casserole

dish, turn oven on to 180 C or 360°F It can be cooked on top of the

stove too.

4

For cooking in the crockpot - take the inner crock out and start

layering the ingredients: Red cabbage, then salt & pepper; Apples or

pears, onions & garlic, then the spices & brown sugar;keep layering this

way until everything has been used up.

5

(If you would like it slghtly spicier, add a little more spices, but no

more than 1 teaspoon per spice, as it will be too spiced & will detract

from the apple/pear & red cabbage flavours!).

6

Dot the top of the red cabbage with the butter and pour over the red

wine vinegar.

7

Season once more with salt & pepper and cook for 6 to 12 hours on High

in the crockpot, until everything has broken down, is soft and it is a

rich red colour.

8

For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or

360°F .

9

It can be cooked on the stove top too; takes about 2 - 3 hours on a low

heat, just a slow simmer.

10

Pears can be used as well, and I sometimes add a handful of cranberries

for a really festive touch!

Enjoy!
Penny

On 9/3/16, Nicole Massey via Cookinginthedark
 wrote:
> I've never encountered it in a can, but I've bought it many times in glass
> jars. It is, as far as I know, another variety of cabbage.
>
> -Original Message-
> From: Brenda Mueller via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, September 03, 2016 12:49 AM
> To: [cookinginthedark@acbradio.org] 
> Cc: Brenda Mueller 
> Subject: [CnD] Red cabbage:
>
> Is there such a thing as red cabbage in a can?
>
> Not the regular ones, but the red cabbage? I always seem to have had red
> cabbage away from home and assumed that it's a special breed of cabbage.  I
> like it; I 

Re: [CnD] Red cabbage:

[Naima Leigh via Cookinginthedark]

Then where do you get it? Like what kind of store and how does it taste? How do 
you fix it? Does anyone have any recipes for this new vegetable too me.

Thank you

Naima

-Original Message-
From: Becky McCougle via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 6:30 AM
To: cookinginthedark@acbradio.org
Cc: Becky McCougle
Subject: Re: [CnD] Red cabbage:

you can't get it in a jar and it's really good it has to be refrigerated

Sent from my iPhone

> On Sep 3, 2016, at 12:48 AM, Brenda Mueller via Cookinginthedark 
>  wrote:
> 
> Is there such a thing as red cabbage in a can?
> 
> Not the regular ones, but the red cabbage? I always seem to have had red 
> cabbage away from home and assumed that it's a special breed of cabbage.  I 
> like it; I just never made it.  So is red cabbage different cabbage or 
> regular cabbage that is prepared in a special way? Now that I'm retired, I 
> won't eat any red cabbage unless I make it.  When I was working, I got it at 
> the cafeteria every time I saw it on the menu.  
> 
> 
> Brenda Mueller 
> 
> 
> 
> Sent from my iPhone
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

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[CnD] canned cabbage - Re: Red cabbage:

[Charles Rivard via Cookinginthedark]

I didn't even know that cabbage, of any variety, is available in cans, other 
than sour kraut.  Then again, I've never even thought to look for it.  So, 
with that in mind, from personal experiences only, how does it come?  Are 
there leaves, or is it shredded, or what?  I'm extremely interested, and 
it's that time of month for grocery buying.





If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Nicole Massey via Cookinginthedark

Sent: Saturday, September 03, 2016 8:46 AM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Red cabbage:

I've never encountered it in a can, but I've bought it many times in glass 
jars. It is, as far as I know, another variety of cabbage.


-Original Message-
From: Brenda Mueller via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]

Sent: Saturday, September 03, 2016 12:49 AM
To: [cookinginthedark@acbradio.org] 
Cc: Brenda Mueller 
Subject: [CnD] Red cabbage:

Is there such a thing as red cabbage in a can?

Not the regular ones, but the red cabbage? I always seem to have had red 
cabbage away from home and assumed that it's a special breed of cabbage.  I 
like it; I just never made it.  So is red cabbage different cabbage or 
regular cabbage that is prepared in a special way? Now that I'm retired, I 
won't eat any red cabbage unless I make it.  When I was working, I got it at 
the cafeteria every time I saw it on the menu.



Brenda Mueller



Sent from my iPhone
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Re: [CnD] Red cabbage:

[Nicole Massey via Cookinginthedark]

I've never encountered it in a can, but I've bought it many times in glass 
jars. It is, as far as I know, another variety of cabbage.

-Original Message-
From: Brenda Mueller via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 12:49 AM
To: [cookinginthedark@acbradio.org] 
Cc: Brenda Mueller 
Subject: [CnD] Red cabbage:

Is there such a thing as red cabbage in a can?

Not the regular ones, but the red cabbage? I always seem to have had red 
cabbage away from home and assumed that it's a special breed of cabbage.  I 
like it; I just never made it.  So is red cabbage different cabbage or regular 
cabbage that is prepared in a special way? Now that I'm retired, I won't eat 
any red cabbage unless I make it.  When I was working, I got it at the 
cafeteria every time I saw it on the menu.  


Brenda Mueller 



Sent from my iPhone
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[CnD] on garlic clove substitutes

[Jeanne Fike via Cookinginthedark]

Hello,

I have the following on garlic clove substitutes I got from a whole list of
substitutes from allrecipes.com (below my name)

Hth  Jeanne
Garlic-- 1 clove  1/8 teaspoon garlic powder OR 1/2 teaspoon granulated
garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe 

 

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Re: [CnD] Garlic Clove

[Brenda Mueller via Cookinginthedark]

A clove is one of those petals, so the bulb can contain quite a few of them.  
As for your question about those other garlic products, I can't address that.  
Once someone discovers the real thing, most of those other things just don't 
cut it!

Brenda Mueller


Sent from my iPhone

> On Sep 3, 2016, at 6:39 AM, Janet Acheson via Cookinginthedark 
>  wrote:
> 
> 
> Question: is a garlic clove one of the petals of the garlic or the entire 
> bulb? 
> 
> Question: if you are using a prepared garlic product such as garlic in oil, 
> what measurement, on average, would equal a garlic glove? 
> 
> 
> 
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Re: [CnD] Garlic Clove

[Kathy Brandt via Cookinginthedark]

The entire bulb of garlic is considered a head.  You use one of the pieces of 
the bulb, which would equal a clove.
 I can't answer the other question, because I have never used the jar product.
> On Sep 3, 2016, at 6:38 AM, Janet Acheson via Cookinginthedark 
>  wrote:
> 
> Question: is a garlic clove one of the petals of the garlic or the entire 
> bulb? 
> 
> Question: if you are using a prepared garlic product such as garlic in oil, 
> what measurement, on average, would equal a garlic glove? 
> 
> 
> 
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Re: [CnD] Red cabbage:

[Becky McCougle via Cookinginthedark]

you can't get it in a jar and it's really good it has to be refrigerated

Sent from my iPhone

> On Sep 3, 2016, at 12:48 AM, Brenda Mueller via Cookinginthedark 
>  wrote:
> 
> Is there such a thing as red cabbage in a can?
> 
> Not the regular ones, but the red cabbage? I always seem to have had red 
> cabbage away from home and assumed that it's a special breed of cabbage.  I 
> like it; I just never made it.  So is red cabbage different cabbage or 
> regular cabbage that is prepared in a special way? Now that I'm retired, I 
> won't eat any red cabbage unless I make it.  When I was working, I got it at 
> the cafeteria every time I saw it on the menu.  
> 
> 
> Brenda Mueller 
> 
> 
> 
> Sent from my iPhone
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] Red cabbage:

[Andrea Stone via Cookinginthedark]

Brenda, I don't know if red cabbage comes in a can or not, I didn't find 
anything about that. But I did find you some information about different kinds 
of cabbages in general, including red cabbage. I hope this helps:
Green Cabbage - The king of cabbages and our old friend! The wide fan-like 
leaves are pale green in color and with a slightly rubbery texture when raw. 
Pick heads that are tight and feel heavy for their size. The outer few layers 
are usually wilted and should be discarded before preparing.Sliced thinly, 
green cabbage can be eaten raw or it can go into stir-fries, soups, and 
braises. The whole leaves can also be used to make cabbage rolls. Raw leaves 
are somewhat peppery in flavor, but the cabbage gets sweeter as it cooks.
Red Cabbage - Similar to green cabbage, but with dark reddish-purple leaves. We 
think the flavor is a little deeper and earthier. Pick heads that are tight and 
heavy for their size, and slice it thinly for any preparation. We love it's 
color in coleslaw and leafy green salad mixes.
Napa Cabbage - Also called Chinese cabbage, this oblong-shaped cabbage has 
thick, crisp stems and frilly yellow-green leaves. We think its flavor is 
sweeter and softer than green cabbage, and we really love eating it raw in 
salads and using it in the filling for dumplings. Avoid napa cabbages with limp 
stems or wilted leaves.
Savoy Cabbage - This is the prettiest cabbage in the bunch, we think! They're 
shaped like green cabbages, but the leaves are deep green and deeply crinkled. 
Their flavor is mild and earhty, and the leaves are tender even when raw. Heads 
should be compact and tight, but will have a little more give to them because 
of the wrinkled leaves. We really like savoy cabbage sliced thinly in soups and 
stir-fries.
Bok Choy - Bok choy stems are white and watery-crisp, while the leaves are deep 
green and very tender. The flavor of bok choy reminds us of baby spinach or 
swiss chard, and we love it in stir-fries, brothy soups, and steamed mixed 
vegetable dishes.
Choy Sum - We're including this one just because we've seen it a lot at our 
regular grocery store. It's labeled "Chinese Cabbage" but it's definitely 
different from the Napa/Chinese Cabbage mentioned above, and after a bit of 
research, we think it's actually choy sum. It looks similar to bok choy, but 
longer and slimmer. The leaves are tender enough to eat in a salad while the 
stems are crisp and watery. We've been liking it in chinese-influenced salads 
with oranges and Five-Spiced vinaigrette. It also works great in quick noodle 
soups and stir-fries.
Here is the link to the page where I got the information from: Know Your 
Cabbages! Green, Red, Savoy, Napa, and More


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Know Your Cabbages! Green, Red, Savoy, Napa, and More
 We have to admit that unless a recipe calls for something specific, we don't 
often venture beyond our regula...  |   |

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On Saturday, September 3, 2016 1:51 AM, Brenda Mueller via Cookinginthedark 
 wrote:


 Is there such a thing as red cabbage in a can?

Not the regular ones, but the red cabbage? I always seem to have had red 
cabbage away from home and assumed that it's a special breed of cabbage.  I 
like it; I just never made it.  So is red cabbage different cabbage or regular 
cabbage that is prepared in a special way? Now that I'm retired, I won't eat 
any red cabbage unless I make it.  When I was working, I got it at the 
cafeteria every time I saw it on the menu. 


Brenda Mueller



Sent from my iPhone
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