[CnD] PowerXL 1700W
Hi everyone! QVC had a special today and I wanted to know if anyone is familiar with this particular product! The product is: PowerXL 1700W 10-qt Vortex air fryer oven pro w/presets (12) and accessories Is the XL blind user friendly; and do you still have that great taste of fried foods? Thank you in advance. Annie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
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 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 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: Re: [CnD] Yesterday's nostalgic lunch I remember when I was a child, my grandmother and my aunt used to make the best rabbit you could ever imagined. I mean, it was even better than fried chicken, and I am really picky. Their rabbit was way above anything else. I don't know how they did it, but they did. I've heard since then, that rabbit is not an easy thing to prepare because it can be quite tough if done incorrectly. Guess those ladies had a gift. Sure miss them. Karen At 05:17 PM 8/20/2020, you wrote: I have no problem eating duck or goose either, however I draw the line at road kill and rabbit. The bones in rabbit are sharp and rabbit has to be harvested and eaten at the right time of year unless you want rabbit's worms to punch your reincarnation ticket which they most definitely shall do. I don't think I've ever eaten shepherd's pie made with lamb either and find that curious. On Thu, 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 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 lunch > > Beef prices are at sticker shock level in the United States along with lamb. > Pork chicken and turkey remain available. If this keeps up, goats duck and > geese could get on the menu along at a last resort with whatever road kill > manages to go for reincarnation. > > On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote: > > > Date: Thu, 20 Aug 2020 17:08:50 > > From: meward1954--- via Cookinginthedark > > > > To: cookinginthedark@acbradio.org > > Cc: meward1...@gmail.com > > Subject: [CnD] Yesterday's nostalgic lunch > > > > Yesterday for lunch, I went back to something I did when I first > > started cooking, back when I was new to cooking and too broke to buy > > expensive stuff like meat. Yeah, meat was expensive those days. So > > my version of curried rice was about as far from authentic as you can > > get, but this is what I did yesterday to recall old times. > > > > Mary?s inauthentic curried rice > > > > 1 or two ribs celery, chopped > > > > 1 carrot, peeled and chopped > > > > ? onion, chopped (or more) > > > > 3 cloves garlic, minced > > > > 1 cup rice (I had brown jasmine rice) > > > > Olive oil > > > > Curry powder, to taste > > > > > > > > Sautee vegetables in olive oil over medium heat until almost tender, > > stirring occasionally. Add rice and continue cooking, stirring > > frequently and making sure there is enough oil, until the rice is browned > and coated. > > Ad curry powder to taste, stir and cook another minute or so, making > > sure it doesn?t burn. Lower heat and ad enough broth or water to cook the > rice. > > Bring to a simmer and then lower heat again. Cook, covered, till the > > rice is done. It might take a little more liquid than the rice would > > if you just cooked it without frying or adding the vegetables, so check it > occasionally. > > Yes, in this dish, it is fine to check the rice. > > > > > > > > Variations: I have put the rice and vegetable mixture into a baking > > dish after it is fried and cooked it with pork chops over the top. > > This could be done with chicken as well, or maybe any other kind of > > meat. I have never tried hamburger, but that would have to be cooked > first! > > > > Yesterday, I did not know that the rice was brown, but it just kept > > not getting cooked and stayed chewy. I had to add more water, and > > boiling water would have ben better than the cold I ended up adding. > > > > > > > > This would work with any rice except minute, which I never use anyway. > > > > ___ > > Cookinginthedark mailing list &g
Re: [CnD] Reminder of list guidelines: all members please read!
Pancakes are one of those foods that I just eat and don't make. (lol) Anna -Original Message- From: Linda S. via Cookinginthedark Sent: Sunday, July 12, 2020 11:46 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Reminder of list guidelines: all members please read! Pancakes are my favorite breakfast. I can stir up the batter, but my problem is timing them, and turning them. Any suggestions? Now I just substitute frozen waffles, life is always a compromise. right? On 7/12/2020 9:25 AM, Pamela Fairchild via Cookinginthedark wrote: I used to have lots of trouble with pancakes. I either didn't cook them with enough oil so that they stuck to the pan and didn't turn correctly, or I tried to turn them too early and made an equally terrible mess of them. Now I wait until all the bubbles go away on top, and they are almost dry but not quite. Then the spatula slides under nicely and they turn correctly. If I haven't made them for a while though it may take two or three to get back into the groove. The other thing is that I need to keep the heat lower than my sighted friends or I tend to make burnt offerings. If there is a sighted person around, if they are willing I let them cook the pancakes. I am not above buying frozen pancakes and heating them in the microwave. By the time I make a batch from raw dough, I have too many for one and have to freeze some of them anyway, refrigerate them, or feed them to the birds in my back yard. When growing up it was feed them to the chickens, and other farm animals. Back then it was sour dough pancakes, which I love but have not kept an ongoing starter for years for lack of use. There are not enough people in my household to do that anymore, but one of these days I will begin a new starter. The temptation is growing just like the yeast does. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Sunday, July 12, 2020 11:39 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Reminder of list guidelines: all members please read! This has not come up as a problem here, but respect for everyone is so important. I'm a pretty experienced cook for example, but there are things I just don't do well. I don't even try to accurately measure small amounts of liquid, like vanilla, anymore. I just pour over my finger and hope it isn't too much. I have never successfully made pancakes, one of the first things that rehab teachers teach. But I bake yeast breads, grow sprouts and microgreens, and always get called on to make the Thanksgiving dressing. So there are some things I do pretty well and some, well, not so much. Are we all that way? Maybe we are just here to support and help each other out. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Sunday, July 12, 2020 5:45 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Reminder of list guidelines: all members please read! Cooking in the Dark List Guidelines: 1. Keep messages on the topic of cooking. This is not a social list...it is a cooking list. 2. Change subject lines to reflect the body of the message. 3. Avoid sending short, meaningless messages. Examples follow: "Thanks for the recipe" "This sounds good" "Me too" Messages like this clutter up the list and greatly increase the time it takes to read through posted messages. If you want to thank someone for a recipe please do so off list. 4. Please do not post more than 8 recipes in a day. You take the time to post them, so make sure that they get read. Bombarding the list with 10 to 20 recipes will ensure that many are deleted instead of read. Imagine if every list member posted over 20 recipes each day...that would result in over 7,000 messages in a day! 5. Questions, comments, complaints, and requests for assistance should be directed to the list owner or the list moderators for proper handling. 6. Off Topic notices or solicitations must be sent to the list owner for approval and posting to the list. Failure to do this may result in suspension or removal from the Cooking in the Dark list. 7. Be respectful of everyone on the list...no flaming will be tolerated. There are no stupid questions since everyone cooks at a different level. Cooking in the Dark List Information. To subscribe to the list, send a message to: cookinginthedark-requ...@acbradio.org and put the word subscribe in the subject field. To unsubscribe from the list, Send a message to: cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the subject field. A confirmation message will be sent to your address. When you receive it, simply reply to it to complete the subscription or unsubscription transaction. If you need to contact the owner of this list, Dale Campbell, please send a message to: cookinginthedark-ow...
Re: [CnD] More books written for the blind
Hi, I would give anything to have Food At Your Fingertips. I got some good recipes out of there. Anna -Original Message- From: Lora Leggett via Cookinginthedark Sent: Saturday, July 11, 2020 8:43 AM To: cookinginthedark@acbradio.org Cc: Lora Leggett Subject: Re: [CnD] More books written for the blind I remember there was another book called Food At Your Fingertips. I never got that one I think one summer when I went to this 5-week program up at the Michigan School For The Blind, there was a lady named Mrs. Schultz or something like that. She came from somewheredown South like maybe Arkansas or somewhere. She was older, but very kind and likeable. I think it was a 3-volume or so soft covered book. I wish there was a way to at least find copies of this stuff to borrow. I also had and it could be around here but I can’t find it. It was called A Campbell Cookbook. I have the 3 book collection from Blind Mice Megamall now, but they are not the one that was. There was a recipe in it called Souper Meat Loaf. It could have been either meat loaf or Meatloaf. Those books were so cool, and so rare back then. Lora and Firefly Sent from Mail for Windows 10 From: meward1954--- via Cookinginthedark Sent: Saturday, July 11, 2020 9:49 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] More books written for the blind I was at the Texas School for the Blind when Esther Tipps was working on that book. I look at it every once in a while. Ideas about food and nutrition have changed quite a bit since then. But there are still good recipes and tips and for some of us, memories. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Saturday, July 11, 2020 8:38 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] More books written for the blind The recipes ARE the same in the audio version of Cooking Without Looking as in the braille one. In fact, the original narration of this book was actually read by a blind man for NLS. I found out about that a long time ago, don't know where I heard it but it is true. I kid you not. Marie On Fri, Jul 10, 2020 at 8:51 PM Lora Leggett via Cookinginthedark < cookinginthedark@acbradio.org> wrote: I had the old braille book of Cooking Without Looking. Unfortunately, it was on my shelf in the basement and it got water damaged. I cried when I had to throw it out. But I downloaded both copies from BARD. The original version is read byh a gentleman, and the newer copy from about 1980 is read by a female. It’s about the same except it says visually handicapped instead of blind. But I think the recipes are the same in both versions. Lora and Firefly Sent from Mail for Windows 10 From: Lee Mounger via Cookinginthedark Sent: Friday, July 10, 2020 6:39 PM To: cookinginthedark@acbradio.org Cc: Lee Mounger Subject: Re: [CnD] More books written for the blind Greetings All, While perusing numerous saved months of this forum I came across this post. Wow, did it bring back some memories. In 1970, I was a senior at Texas School For The Blind. At the beginning of the year, two other senior guys and I needed a half credit to for some reason fill our graduation requirements. It turned out that we could either take shop or home ec which meant cooking for half the year until Christmas break. We had all taken various kinds of shop for years so we decided together that it might be fun to take cooking, and so we did. Mrs. Tipps had been the home ec teacher for many years and in fact, she had written Cooking Without Looking which was inspired by her husband who was totally blind and had passed away sometime back. As fate would have it, it ended up being just us three guys and Mrs. Tipps in cooking class. It was interesting because I don't think she had ever taught any males much less three fun-loving guys like us and no girls in class. It was hard for us to take cooking class really seriously, so we probably took it half-seriously. Anyway, I remember we laughed a lot and worked in some learning too. To her credit, Mrs. Tipps was very tolerant of us. For the culmination of the cooking class, each class got to decide what they'd like for a meal and then prepare it. When she asked us what we wanted to do for our meal, I wonder how she looked and what she thought when we told her we wanted to do chili and milk shakes. The day before our meal, she went shopping and bought everything we'd need. The next day when we came to class, somebody came and told us that Mrs. Tipps was out sick but her message to us was to go ahead and prepare our meal. So I remember three unsupervised senior guys prepared and ate our chili and milk shakes. I think we may have laughed the whole period. I remember the next class when she came back, the only thing she said was, "You know guys, you really didn't have to use all the ice cream for your milk sh
Re: [CnD] More books written for the blind
The copy I saw was hard covered and in 1 volume. Anna -Original Message- From: Carol Ashland via Cookinginthedark Sent: Saturday, July 11, 2020 11:07 AM To: Lora Leggett via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] More books written for the blind I used to own "Food At Your Fingertips." It came in a three-ring notebook, assuming that one would add recipes to it. I loaned it to a friend, whose father sent it to the library, but didn't tell me until way later. I was not pleased! Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Jul 11, 2020 7:43 AM, Lora Leggett via Cookinginthedark wrote: I remember there was another book called Food At Your Fingertips. I never got that one I think one summer when I went to this 5-week program up at the Michigan School For The Blind, there was a lady named Mrs. Schultz or something like that. She came from somewheredown South like maybe Arkansas or somewhere. She was older, but very kind and likeable. I think it was a 3-volume or so soft covered book. I wish there was a way to at least find copies of this stuff to borrow. I also had and it could be around here but I can’t find it. It was called A Campbell Cookbook. I have the 3 book collection from Blind Mice Megamall now, but they are not the one that was. There was a recipe in it called Souper Meat Loaf. It could have been either meat loaf or Meatloaf. Those books were so cool, and so rare back then. Lora and Firefly Sent from Mail for Windows 10 From: meward1954--- via Cookinginthedark Sent: Saturday, July 11, 2020 9:49 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] More books written for the blind I was at the Texas School for the Blind when Esther Tipps was working on that book. I look at it every once in a while. Ideas about food and nutrition have changed quite a bit since then. But there are still good recipes and tips and for some of us, memories. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Saturday, July 11, 2020 8:38 AM To: cookinginthedark@acbradio.org Cc: Marie Rudys Subject: Re: [CnD] More books written for the blind The recipes ARE the same in the audio version of Cooking Without Looking as in the braille one. In fact, the original narration of this book was actually read by a blind man for NLS. I found out about that a long time ago, don't know where I heard it but it is true. I kid you not. Marie On Fri, Jul 10, 2020 at 8:51 PM Lora Leggett via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > I had the old braille book of Cooking Without Looking. Unfortunately, > it was on my shelf in the basement and it got water damaged. I cried > when I had to throw it out. > But I downloaded both copies from BARD. > The original version is read byh a gentleman, and the newer copy from > about 1980 is read by a female. It’s about the same except it says > visually handicapped instead of blind. > But I think the recipes are the same in both versions. > Lora and Firefly > > > Sent from Mail for Windows 10 > > From: Lee Mounger via Cookinginthedark > Sent: Friday, July 10, 2020 6:39 PM > To: cookinginthedark@acbradio.org > Cc: Lee Mounger > Subject: Re: [CnD] More books written for the blind > > Greetings All, > > > While perusing numerous saved months of this forum I came across this > post. Wow, did it bring back some memories. In 1970, I was a senior > at Texas School For The Blind. At the beginning of the year, two > other senior guys and I needed a half credit to for some reason fill > our graduation requirements. It turned out that we could either take > shop or home ec which meant cooking for half the year until Christmas > break. > We had all taken various kinds of shop for years so we decided > together that it might be fun to take cooking, and so we did. Mrs. > Tipps had been the home ec teacher for many years and in fact, she had > written Cooking Without Looking which was inspired by her husband who > was totally blind and had passed away sometime back. As fate would > have it, it ended up being just us three guys and Mrs. Tipps in cooking > class. > It was interesting because I don't think she had ever taught any males > much less three fun-loving guys like us and no girls in class. It was > hard for us to take cooking class really seriously, so we probably > took it half-seriously. Anyway, I remember we laughed a lot and > worked in some learning too. To her credit, Mrs. Tipps was very > tolerant of us. > For the culmination of the cooking class, each class got to decide > what they'd like for a meal and then prepare it. When she asked us > what we wanted to do for our meal, I wonder how she looked and what > she thought when we told her
[CnD] Ninja Foodi 5-in-1 Indoor Grill
For those of you who might be interested, Ninja launched a new product earlier this month. The product is: Ninja Foodi 5-in-1 Indoor Grill It grills, air fries, roasts, bakes and dehydrates. There are two models, one model comes with more accessories. You can read about this product on their website ninjakitchen.com; you can also view demonstration on YouTube. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Roasted Fingerling Potatoes
I love a good, creamy mash potato dish; and, my next favorite would be roasted fingerling potatoes. These potatoes are hard to find, and, can also be quite pricey! I thought I’d share this recipe with you all! Sounds rather yummy! Roasted Fingerling Potatoes Recipe serves four Ingredients 2 pounds fingerling potatoes 1 tablespoon olive oil 2 teaspoons kosher salt 1 teaspoon freshly grounvd black pepper 2 sprigs fresh rosemary, stemmed, chopped Directions Play’s potatoes in a large pot of salted water and Bring to a boil over high heat. Boil for 5-7 minutes, then drain potatoes in colander. Preheat oven to 400 ° F. Thoroughly dry the par-boiled potatoes with a paper towel. On a cutting board, quarter the potatoes. Play’s the potatoes in a large bowl, drizzle with olive oil, season with salt, black pepper, and fresh rosemary; gently stir until well-coated. (Note: I would mix olive oil, salt, freshly ground black pepper, and rosemary in separate bowl; then evenly distribute over quartered potatoes) Transport the potatoes to a parchment-lined baking sheet; spread in an even layer. Roast for 35-45 minutes until potatoes are golden brown and crispy. Recipe taken from tasty website. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Tips on centering meat on rotisserie spit
Hi! Can someone give tips on how to center meat on rotisserie spit? I am totally blind, and haven’t mastered using rotisserie spit. Thank you. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] MealthyCrisp Lid
Hi everyone! I have seen a lot of posts about the Instant Pot Pressure Cooker. I am thinking about purchasing the Ninja Foodi Pressure Cooker with crisper lid; similar to the Instant Pot Pressure Cooker; with one exception, the Instant Pot does not air fry/crisp. Reading the pros and cons concerning both products, I like the fact that the Instant Pot is lighter in weight, not as bulky, and pot is stainless steel. I also like the fact that you just press a button to pressure cook instead of positioning a valve. That being said, I like the fact that there is a crisper lid attached to the Ninja. I understand there is a standalone crisping lid called “Mealthy Crisp Lid” which you can attach to the Instant Pot. Has anyone purchased this product; if so, what do you think of this particular accessory? I would appreciate any feedback. Thank you in advance. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Greek slow cooker lemon chicken and potatoes
Greek slow cooker lemon chicken and potatoes Servings: five Prep time: 20 minutes Cook time: seven hours Total time: 7 hours, 20 minutes Ingredients 2 lbs yellow potatoes, cut into large chunks (about 2-inches) 1/2 medium yellow onion, cut into chunks 5 cloves garlic, minced 2 1/2 tsp dried oregano 1 tsp dried basil 1 tsp dried rosemary, crushed Salt and freshly ground black pepper 3 lbs bone-in, skin-on chicken thighs, trimmed of excess skin 1 1/2 tbsp olive oil 1/2 cup chicken broth 3 1/2 tbsp fresh lemon juice 2 tsp lemon zest, divided 3 tbsp fresh parsley Directions Place potatoes and onions in an even layer in a six-quart slow cooker. Pour in chicken broth. Sprinkle half the garlic, half the oregano, half the basil, and half of the rosemary; season with salt and pepper. Heat oil in a large heavy bottomed pot over medium-high heat. Working in two batches, dab skin side of half the chicken thighs dry with paper towels, season with salt and pepper then sear in pot, skin side down, until golden brown, about 4 minutes. Transfer chicken to slow cooker over potato layer. Repeat with remaining chicken thighs. Slowly and evenly pour lemon juice over chicken thighs, then sprinkle in the remaining garlic, oregano, basil and rosemary over chicken. Sprinkle 1 tsp lemon zest over chicken (reserve remaining tsp in container and refrigerate until ready to serve). Cover and cook on low heat for 5 1/2 - 7 hours. Serve warm, spooning some of the slow cooker juices over each serving; sprinkle with fresh parsley and reserved lemon zest. Recipe taken from “Cooking cClassy“ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fwd: Slow Cooker Pasta e Fagioli
Begin forwarded message: > From: Anna Dimovitz > Date: August 14, 2019 at 5:14:05 AM EDT > To: cookinginthed...@acvradio.org > Subject: Slow Cooker Pasta e Fagioli > > Prep time: 20 minutes > Cook time: five hours > Total time: five hours, 20 minutes > calories: 576 > > > Servings: 12 > > > Ingredients > > 2 lbs ground beef > > One medium onion, chopped > Three carrots, chopped four stocks of celery, chopped > Two cans petite diced tomatoes (14.5 ounces each), undrained > 1 can black beans (15.5 ounces) drained and rinsed > 1 can great northern beans (15.5 ounces) drained and rinsed > > 32 ounces beef stock > 3 teaspoons oregano > 2 teaspoons pepper > > > 3 teaspoons parsley > 1 teaspoon tabasco sauce, optional > > > 1 jar spaghetti sauce (24 ounces) > > > 2 cups small shell pasta uncooked > > Directions > In a large skillet, brown ground beef; drain off fat and put into slow cooker. > > Add all the ingredients except pasta. > > Cooks soup on low for 7-8 hours; or high 5-6 hours. > With one hour left of cooking time, add pasta; cover, cook until pasta is > tender. You can also cook pasta separately. > > Recipe taken from tastes of Lizzy T > > > > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pasta Fagioli
Hi everyone! I thought I would send another Pasta Fagioli recipe, which is meatless. Ingredients 3 (15 ounce) cans cannellini beans, drained and rinsed 1 medium onion, diced 2 stalks celery, diced 2 cloves garlic, peeled, left whole 1/2 cup marinara sauce 2 tablespoons extra virgin olive oil Salt and pepper to taste 7 1/2 cups water 1 1/2 cups Ditalini pasta, or any short cut pasta 4 or 5 fresh basil leaves Directions 1. In a large soup pot over medium heat, sauté onions and celery in olive oil until veggies are soft and translucent, not browned; about five minutes. 2. Add garlic and beans and give it a nice stir. Add the water and tomato sauce; cover and turn heat up to medium-high; cook for 45 minutes. 3. After the 45 minutes uncover, season well with salt and pepper; add the pasta and cook uncovered until pasta is tender, about 10 minutes. 4. Once the pasta is cooked, turn off heat and add a few fresh leaves of basil and serve up! 5. I do think it’s absolutely necessary to have a large chunk of crusty Italian bread to dip in this amazingly delicious soup. Do not even think of eating this with crackers; it Hass to be crusty Italian bread, “it’s the law“! This recipe is taken from Laura in the kitchen You can also see her recipes on YouTube. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Dole banana peanut butter chocolate and coconut truffle
Total time (minutes) 260 Servings: 20 Ingredients: five Total prep time: 20 minutes calories per serving: 120 Ingredients 12 oz. vegan 70% cacao dark chocolate, grated 2 ripe Dole bananas, mashed 1/3 cup lite coconut cream 3 tablespoons peanut butter 1/4 cup sifted unsweetened cocoa Directions: 1. Mix together chocolate, bananas, cream, and peanut butter in saucepan over low heat; stirring 5 minutes or until chocolate has melted. 2. Cover; refrigerate 2 to 3 hours or until almost solid. 3. Scoop one tablespoon size chocolate and form into balls. 4. Place cocoa powder in shallow bowl; roll truffles in powder to lightly coat. Refrigerate at least one hour before serving. Recipe taken from Dole.com. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Ninja Foodi TenderCrisp Pressure Cooker
Hi! Is anyone familiar with this particular product? If so, is it fairly easy to operate? Thanks in advance! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Shipwreck
Hi, is there a different kind of soup that I could use? I'm not a big tomato soup fan. Anna -Original Message- From: Helen Whitehead via Cookinginthedark Sent: Monday, July 15, 2019 8:43 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Shipwreck SHIPWRECK 2 large onions 2 cups medium potatoes 1 lb. Ground beef ½ cup long grained rice 1 cup chopped celery 1 can boiling water 1 can tomato soup salt and pepper Peel onions and slice over bottom of 2 quart casserole. Sprinkle with salt and pepper. Slice potatoes over onions. Salt and pepper. Pat ground beef over. Sprinkle with salt and pepper. Put rice on next, followed by celery. Mix soup and water together. Pour over top. Bake, covered, in 350 degree oven for 2 hours. I only cook this for one hour. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Freezing meat
We don't get them in Saskatchewan. We used to, many many years ago. Anna -Original Message- From: Helen Whitehead via Cookinginthedark Sent: Friday, April 19, 2019 3:19 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: Re: [CnD] Freezing meat We get milk in plastic bags here in Ontario, Canada. But thanks for your suggestion, it may help others. -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, April 19, 2019 1:46 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Freezing meat Assuming you're a Braille reader, things you buy a lot, like particular cuts of meat or sausages, probably could use more permanent labels that can handle some wear and tear. Cut them out of a plastic milk jug and mark them with the basics like GS for ground sirloin or PL for pork loin. If you want to get a bit more systematic about it you can designate the first letter as the meat type and the second and any additional ones as cut, so CB would be chicken breast, BR would be beef ribeye, and BSG would be beef sirloin, ground. Make sure to document your codes, both written and in Braille in a chart on the front of the freezer. -Original Message- From: debbie Deatherage via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, April 19, 2019 12:19 PM To: cookinginthedark@acbradio.org Cc: debbie Deatherage Subject: Re: [CnD] Freezing meat I wasn’t sure if you could still get these labels anywhere. That’s good to know. Thank you. Debbie Sent from my iPhone On Apr 19, 2019, at 1:14 PM, diane.fann7--- via Cookinginthedark wrote: Blind Mice Mart has plastic labels that come with elastic bands. You can Braille and reuse them. -Original Message- From: Teresa Mullen via Cookinginthedark Sent: Friday, April 19, 2019 9:55 AM To: cookinginthedark@acbradio.org Cc: Teresa Mullen Subject: [CnD] Freezing meat Hello fellow chefs I have a freezing question about meat, and ways in marking packages of knowing what is what. And with out getting labes wet and all. Any ideas? I did try cutting the freezer bags in certain ways at the opening but forget what type of meat it is smiley. If any of you have any tips that would greatly appreciate it. Teresa Sanchez sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fasolakia (green beans in tomato sauce)
Ingredients: 2 pounds fresh green beans 5 cups water 1 1/2 cups crushed tomatoes (canned are fine) 1/2 cup extra virgin olive oil 1/4 cup garlic chopped fine 1/2 cup onion chopped fine 2 tablespoons tomato paste in 1/4 cup warm water 1 teaspoon salt/pepper 3 tablespoons fresh dill 1 tablespoon dried oregano 1/2 teaspoon ground cinnamon Pinch of sugar (optional but recommended) 1. Wash and trim off ends of green beans. 2. Heat olive oil and gently cook garlic and onion in heavy bottomed saucepan.. 3. Add water, tomatoes, tomato paste in warm water and spices. Stir to combine and bring up to a simmer. 4. Add green beans; stir and bring to low simmer. 5. Cover and cook for 50-60 minutes. 6. Allow the beans to sit 410-15 minutes after removing pan from heat. 7. Serve hot with a piece of crusty bread and enjoy! Cooking tips: remember to chop your garlic and onions as fine as possible. Be sure to cook your beans the full hour on stove top; slower and longer cook time will make beans more tender. You can always toss a potato or two in the pot along with an extra cup of water. You can also eat leftovers chilled. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Loukoumades Honey Puffs
Total: two hours and 30 minutes prep: two hours Cook: 15 minutes Yield: about 40 pieces Ingredients: For the Dough One package, (1/4 ounce) dry yeast 2 cups lukewarm water divided 3 cups all-purpose flour 1/2 TSP baking soda 1/2 TSP baking powder 1/2 TSP sugar 1/2 TSP salt 1 TSP whiskey or brandy (optional) For the Syrup: 2 cups sugar 1 cinnamon stick 1 cup water 1/2 cup honey For frying: two cups canola oil or corn oil garnish: ground walnuts, ground cinnamon, confectioners sugar Directions: 1. Dissolve the yeast in 1/2 cup lukewarm water; set aside. 2. In a large mixing bowl, combine flour, baking powder, baking soda, sugar and salt. Mix well. 3. Add the dissolved yeast, whiskey/brandy, remaining 1 1/2 cups of lukewarm water to the dry ingredients. Using a hand held electric mixer, mix batter at medium-high speed for three minutes, making sure there are no lumps in the batter. Cover the batter with plastic wrap and place in a warm area for two hours to rise. 4. Prepare the syrup while the batter is rising. Put the sugar, cinnamon stick, honey and water in a medium sauce pan. Boil for five minutes until the sugar is completely dissolved. Keep warm. 5. When the batter is about double in size, heat the oil in a sauce pan or deep frying pan until very hot but not smoking. 6. Using two spoons, carefully drop about one teaspoonful of batter for each puff into the hot oil. Turn the hot puffs using a slotted spoon and fry until golden brown on each side. Remove the puffs to a plate lined with paper towels to absorb excess oil. 7. Dip the hot puffs into syrup; sprinkle with ground walnuts, ground cinnamon, and confectioners sugar. Serve immediately. (Notes) cooking tips: Be sure you give the dough enough time to rise; make sure the water is lukewarm when dissolving yeast; do not crowd frying pan with puffs when frying. These are absolutely “scrumptious“! I never made them, but ordered these little delights from a Greek restaurant! They are not as sweet as baklava. I am not sure how you would store leftovers; however, here is the website The Spruce Eats ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Greek Lemon-Garlic Chicken (Kotopoulo Skorthato)
This is a traditional Greek chicken dish served at festivals and holiday celebrations that happens to be one of the easiest recipes to make, and one of the most tempting to eat! You simply roast chicken pieces and potatoes in an oregano, garlic, olive oil and lemon juice mixture. Make sure you use Mediterranean oregano; even better, of Greek variety! A nice salad pares well with this dish. Total: 115 minutes prep: 15 minutes Cook: 100 minutes Yield: 4 servings Ingredients: 3 1/4 to 3 3/4 pounds chicken cut into quarters 3 1/2 pounds of potatoes 1/4 cup lemon juice (juice from 2-3 medium lemons) 2 TSP salt 1 heaping tbsp dried oregano 1/2 TSP pepper 8 cloves garlic finely chopped (Less if you choose) 1/2 cup olive oil 1 1/2 cups water directions: 1. Preheat oven to 350°. 2. Rinse chicken, pat dry. Peel potatoes and cut into quarters, lengthwise. Salt and pepper chicken and potatoes. 3. Transfer chicken to a roasting pan; add potatoes, placing them on and around chicken. Add lemon mixture, distributing evenly over chicken/potato’s . 4. Add water, and roast, uncovered, for a total of one hour and 40 minutes. Halfway through, about 50 minutes, turn chicken over and continue roasting. 5. Check periodically to make sure there is still water in the pan. If needed, add 1/4 to 1/2 cup of water. (Note) lemon mixture consists of oregano, olive oil, garlic, lemon juice. Enjoy! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] OT: safely unclogging kitchen sink drain
Hi, it depends on what kind of zep you get. You can get a plain kind or an orange kind. Well I think it was orange. I can't remember what the plummer said but I believe it was 1 cup vinegar. Anna -Original Message- From: Lisa P. Geibel via Cookinginthedark Sent: Thursday, February 22, 2018 5:28 AM To: cookinginthedark@acbradio.org Cc: Lisa P. Geibel Subject: Re: [CnD] OT: safely unclogging kitchen sink drain Hi Anna, Thanks much. I'm really new at all of this. Can you tell me a ratio of the white vinegar to water so I'll know how much to pour down it? Also is Zep a liquid or what? Does it have an odor? I have to ask these things as I have no sense of smell and my husband's very sensitive to things like that. Thanks much. On 2/22/2018 6:06 AM, Anna Galassi via Cookinginthedark wrote: Boil some water with some white vinegar. Let it cool for a minute then pour it down the drain. That's one suggestion I got from a plumber. I have also used Zep which can be found at home depot. Anna -Original Message- From: Lisa P. Geibel via Cookinginthedark Sent: Thursday, February 22, 2018 3:43 AM To: Cooking in the Dark Cc: Lisa P. Geibel Subject: [CnD] OT: safely unclogging kitchen sink drain Hi, I'm sorry for this slightly off topic post, but we all do need a working kitchen sink drain for cooking to clean the vegetables, meat, wash dishes or constantly wash our hands when cooking and other things. Ours is draining very slowly and I know there are products that you can buy to help with this, but I hear they're really not safe to use. I can't believe there's not at least one that a blind person can safely and independently use, so I'm asking you guys? I had heard that they had some Draino sticks or something like that and thought that might work, but I don't know the name of them and neither did the person that told me about them. If anyone has any experience with this sort of thing, please give me some tips as I really don't want to call a plumber out till I absolutely have to. If I buy drinking alcohol and pour it down the drain, it helps, which I didn't do, but there was some old bottles around here that I did pour as neither my husband nor I drink alcohol. Again, sorry for the slightly off topic post, but I'd really appreciate any and all help anyone could give? Thank you. -- May YHWH bless you all E-Mail: lisapgeibel...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] OT: safely unclogging kitchen sink drain
Boil some water with some white vinegar. Let it cool for a minute then pour it down the drain. That's one suggestion I got from a plumber. I have also used Zep which can be found at home depot. Anna -Original Message- From: Lisa P. Geibel via Cookinginthedark Sent: Thursday, February 22, 2018 3:43 AM To: Cooking in the Dark Cc: Lisa P. Geibel Subject: [CnD] OT: safely unclogging kitchen sink drain Hi, I'm sorry for this slightly off topic post, but we all do need a working kitchen sink drain for cooking to clean the vegetables, meat, wash dishes or constantly wash our hands when cooking and other things. Ours is draining very slowly and I know there are products that you can buy to help with this, but I hear they're really not safe to use. I can't believe there's not at least one that a blind person can safely and independently use, so I'm asking you guys? I had heard that they had some Draino sticks or something like that and thought that might work, but I don't know the name of them and neither did the person that told me about them. If anyone has any experience with this sort of thing, please give me some tips as I really don't want to call a plumber out till I absolutely have to. If I buy drinking alcohol and pour it down the drain, it helps, which I didn't do, but there was some old bottles around here that I did pour as neither my husband nor I drink alcohol. Again, sorry for the slightly off topic post, but I'd really appreciate any and all help anyone could give? Thank you. -- May YHWH bless you all E-Mail: lisapgeibel...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Re-Post For Banana Chocolate Chip Loaf
Hi, thanks. I'll change the one I copied earlier. Anna -Original Message- From: Marilyn Pennington via Cookinginthedark Sent: Saturday, January 27, 2018 12:36 PM To: cookinginthedark@acbradio.org Cc: Marilyn Pennington Subject: [CnD] Re-Post For Banana Chocolate Chip Loaf Re-Post For Banana Chocolate Chip Loaf Serving Size : 1 1 cup sugar 1/2 cup butter, softened 2 eggs 1 cup mashed ripe bananas 1/2 cup milk 1 TSP pure vanilla extract 2 cups all-purpose flour 1 TSP baking soda 1 TSP salt 1 cup semisweet chocolate chips 1/2 cup nuts (optional) Heat oven to 350 degrees. Grease a 9" x 5" x 3" loaf pan. Cream the sugar and butter with an electric mixer until light. Add the eggs and mix well. On low speed, mix in the bananas, milk, and vanilla. Stop the mixer and add the flour, baking soda and salt. Mix until just combined, then stir in the mini chocolate chips and nuts. Transfer batter to prepared pan. Bake until a wooden pick inserted in the center comes out clean, 55 to 60 minutes. Cool in the pan 5 minutes; turn onto a wire rack to cool completely before slicing. ** NOTE: Mini chocolate chips work better than regular chips because the regular size ones tend to sink to the bottom of the loaf during baking. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Banana Chocolate Chip Loaf
Hi, I have a question for this recipe. For the vanilla, baking soda and salt it says tablespoon. Is that right? It seems a bit much to me. Thanks. Anna -Original Message- From: Marilyn Pennington via Cookinginthedark Sent: Friday, January 26, 2018 8:23 PM To: cookinginthedark@acbradio.org Cc: Marilyn Pennington Subject: [CnD] Banana Chocolate Chip Loaf Banana Chocolate Chip Loaf Serving Size : 1 1 cup sugar 1/2 cup butter, softened 2 eggs 1 cup mashed ripe bananas 1/2 cup milk 1 tablespoon pure vanilla extract 2 cups all-purpose flour 1 tablespoon baking soda 1 tablespoon salt 1 cup semisweet chocolate chips 1/2 cup nuts (optional) Heat oven to 350 degrees. Grease a 9" x 5" x 3" loaf pan. Cream the sugar and butter with an electric mixer until light. Add the eggs and mix well. On low speed, mix in the bananas, milk, and vanilla. Stop the mixer and add the flour, baking soda and salt. Mix until just combined, then stir in the mini chocolate chips and nuts. Transfer batter to prepared pan. Bake until a wooden pick inserted in the center comes out clean, 55 to 60 minutes. Cool in the pan 5 minutes; turn onto a wire rack to cool completely before slicing. ** NOTE: Mini chocolate chips work better than regular chips because the regular size ones tend to sink to the bottom of the loaf during baking. Per Serving (excluding unknown items): 2712 Calories; 67g Fat (21.4% calories from fat); 49g Protein; 504g Carbohydrate; 17g Dietary Fiber; 441mg Cholesterol; ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] JUST SO YOU ALL KNOW!
I can appreciate the fact that you were trying to help fill requests. However, there is a reason that number is in place. If one of us had done it, we would have been reprimanded. I've seen this happen. Anna -Original Message- From: Marilyn Pennington via Cookinginthedark Sent: Friday, January 26, 2018 8:22 PM To: cookinginthedark@acbradio.org Cc: Marilyn Pennington Subject: [CnD] JUST SO YOU ALL KNOW! I am the assistant moderator Marilyn Pennington for CookingInThe Dark. I have posted more than eight recipes for today. The reason I did that is because I was trying to answer requests. I will not do this everyday, but just know I did this to try to be as helpful as I can. Hugs To All, Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Banana bread soft and moist
Hi Helen! What size loaf pan would I use? Recipe sounds yummy! Thank you. Annie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] OT Christmas
Hi, thank you. Anna -Original Message- From: Marilyn Pennington via Cookinginthedark Sent: Wednesday, December 20, 2017 2:03 PM To: cookinginthedark@acbradio.org Cc: Marilyn Pennington Subject: Re: [CnD] OT Christmas Merry Christmas to you, Anna, and have a wonderful time. Marilyn -Original Message- From: Anna Galassi via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, December 20, 2017 2:51 PM To: cookinginthedark@acbradio.org Cc: Anna Galassi Subject: [CnD] OT Christmas Hi, I’d like to wish all of you a very Merry Christmas. I’m leaving tomorrow to go to my sister’s house. I’ll be back on the 31st. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Christmas
Hi, I’d like to wish all of you a very Merry Christmas. I’m leaving tomorrow to go to my sister’s house. I’ll be back on the 31st. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Orange pumpkin loaf
Hi everyone! I am looking for a “orange pumpkin low“ recipe. Can anyone help? Orange and pumpkin go so well together. I posted pumpkin dump cake on website a while back, and, made it again this week. However, I accidentally used Orange cake mix instead of yellow cake mix, it was wonderful! Regarding orange pumpkin loaf recipe however, I choose not to use cake mix. Thanks again! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Beef stew
Hi again! Can you use Idaho russet potatoes if you don’t have red potatoes on hand or would that make too much starch in stew? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Roast beef stew
Hi Marilyn! After the roast beef stew is finished, do you slice into bite-size pieces and return to slow cooker? Thanks in advance. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cake mix banana bread
Hi! What size loaf pan do you need for this recipe? Thank you. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Poached eggs
Can someone please give cooking tips on how to poach a “perfect poached egg“? What is easier, on top of stove or in microwave. I hesitate about poach an egg in microwave, don’t know how it would taste! Thank you. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Happy thanksgiving
Hi, I’d like to wish all those who are celebrating a very happy thanksgiving. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] The perfect prime rib roast
Ingredients One 4 1/2 to 5 pounds boneless rib roast (center cut) 1 cup softened butter 6-7 cloves of garlic (finely chopped) 2 TBSP fresh rosemary (finely chopped) 2 TBSP fresh thyme (finely chopped) 2 TBSP salt 1 TBSP Black course pepper 2-3 TBSP flour (used for thickening gravy) 2 cups juices from turkey (for making gravy) preheat oven to 500°F In medium bowl, mix together butter, garlic cloves, fresh rosemary, fresh thyme, salt and pepper. Blend well. Rub butter mixture on top and sides of roast. Place roast in shallow roasting pan, seasoned side up, fitted with rack. Place in preheated oven and cook for 25 minutes. Turn oven off, and leave roast in oven for two hours. Note: do not open oven door. After two hours, remove roast immediately. Transfer roast to platter and let stand while making gravy. To make the gravy, add some of the juices that collected in bottom of roasting pan to a medium sauce pan. Cook over medium heat until juices begin to boil. Reduce heat to simmer and whisk in flour. Cook for four to five minutes, stirring with fork to remove starchy flavor from flour. Continue to simmer, add remaining juices and cook until desired consistency. Remove from heat and strain sauce. You can view this recipe at QVC website Recipe is taken from Rastelli food market Located in New Jersey. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Poached eggs
Can someone tell me simple steps to poach eggs? I have looked up a lot of recipes, some people say that you should add vinegar, some people poach eggs in microwave, others on stove top! I also have a new wave induction burner; can I poach eggs on top of this burner? Thank you. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Smart ovens
Hi! I do a lot of shopping on QVC and last month they had good prices concerning KitchenAid products! I am considering a smart Alvin, but I’m not sure if they are blind friendly! Can someone give me an opinion, as I am torn between the Brevell and KitchenAid smart ovens? Thank you. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] KitchenAid stand mixer
Hi everyone! I am a kitchen gadget junkie, and I’d like to use products that will make things easier for me! I have a KitchenAid 3 quart stand mixer, I have had it for over 17 years. Also have a second one, which I haven’t used, 5 court with flat edge scraper that will scrape down ingredients as you mix. Haven’t had any problems with my mixer, and I think it’s worth every penny! Also have hand mixer, but I use my stand mixer more! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hello All!
Could you imagine if everyone posted 10 recipes a day? You think you get a lot of emails now.. (lolololol) I think we would see a lot of people leaving. And 6 or 8 are also even numbers. Anna -Original Message- From: Becky via Cookinginthedark Sent: Wednesday, November 08, 2017 3:08 PM To: cookinginthedark@acbradio.org Cc: Becky Subject: Re: [CnD] Hello All! Why can’t it be ten? It is an even number. Becky Sent from Mail for Windows 10 From: Marilyn Pennington via Cookinginthedark Sent: Wednesday, November 8, 2017 12:58 PM To: cookinginthedark@acbradio.org Cc: Marilyn Pennington Subject: Re: [CnD] Hello All! That is a good idea. I have made most of the ones that I post except for the ones that I get from Mama's Corner. I will specify from now on, if I have actually prepared them. Marilyn -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 8, 2017 1:40 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Hello All! One other helpful note -- the phrase "Tried and True" in the subject line or body of the message means that a blind person has made this recipe with no problems and that it's fully accessible. I've also run into "T" or "TNT" to designate this. This will help folks who only want recipes they know are tested for blind issues to decide if they want to save the recipe.. -Original Message- From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 08, 2017 11:49 AM To: cookinginthedark@acbradio.org Cc: Marilyn Pennington <mar04d...@gmail.com> Subject: [CnD] Hello All! I just read the latest list of rules. No more than eight recipes need to be posted in one day. No comments need to be made like"love this, me too," and so on. Let's stay on subject with questions if you have them and let's help each other. Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] New Moderator In Town
Hello there, I will keep Steve in my prayers. On 2017-11-03 3:55 PM, Andrew Niven via Cookinginthedark wrote: Hi Dale. really sad to hear about Steve. Cheers Andrew On 4/11/2017 3:19 AM, Food Dude via Cookinginthedark wrote: Hi Everyone, Well this message contains mixed emotions for me... Good News / Bad News so to speak. Steve Stewart, a dear friend and the old moderator of this list, is no longer able to moderate. I have been holding off sending this post out but it looks like there is no good news on the horizon for Steve. He suffered a stroke earlier in the year and there appears to be no chance of recovery. He is being kept alive with a breathing machine and is getting nutrition by a feeding tube. He has lost the use of his right side and is not able to even speak. Please keep Steve and his family in your prayers...Steve, for everyone that knew him, would have given the shirt off his back to anyone needing it even if it was the only shirt he owned. It is one of my many blessings to be able to call him friend. I miss his gentle nature and our conversations, not to mention his great laugh! God Speed Steve Stewart! That being said, Marilyn Pennington has offered her services to moderate the Cooking In The Dark list. She will be helping members with membership requests and changes. Thank you Marilyn for helping out the Mice and Cooking In The Dark members! Thank you for your time and for reading this post! Keep On Cooking! Dale Campbell Cooking In The Dark Host www.cookinginthedark.libsyn.com --- This email has been checked for viruses by AVG. http://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin crunch dump cake
Hi everyone! My name is Annie, and I am new to the website. I thought I would send this recipe to you, made it a few weeks ago and I as well as my friends enjoyed it very much. Hope you will give it a try! Pumpkin crunch dump cake Ingredients: 1 (29 ounce) can pumpkin purée 3/4 cup half and half 3 eggs 1/2 cup brown sugar, packed 2 TSP pumpkin pie spice 1/2 TSP salt 1 (15.25) yellow cake mix 1/2 cup pecans, coarsely chopped 1/2 cup melted butter M1. Preheat oven to 350°. 2. Grease a 9 x 13“ cake pan and set aside. 3. In large bowl, whisk together pumpkin purée, half-and-half, eggs, brown sugar, pumpkin pie spice and salt. Pour into prepared pan. 4. Sprinkle cake mix over batter and spread evenly, do not mix. 5. Sprinkle pecans on top and then drizzle melted butter over pecans. 6. Bake in preheated oven for 45 minutes or until toothpick comes out clean; do not over bake. 7. Cool on wire rack and chill in fridge for a few hours before serving. (Note: I added a tsp of pure vanilla extract to my batter. I also omitted the pecans. I did not have pumpkin pie spice on hand, so I used 1 TSP cinnamon, 1/2 TSP nutmeg and 1/2 TSP cloves. This recipe was taken from the website Chocolate with Grace ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Omlets
I tried the omlet in a bag and I didn't like it. It didn't taste the same. Anna -Original Message- From: Becky via Cookinginthedark Sent: Thursday, September 21, 2017 3:05 PM To: cookinginthedark@acbradio.org Cc: Becky Subject: Re: [CnD] Omlets I tried it once, and I think that could be dangerous with the boiling water. I didn’t think mushrooms were unhealthy. Becky Sent from Mail for Windows 10 From: Bill via Cookinginthedark Sent: Thursday, September 21, 2017 12:32 PM To: Cooking In The Dark List Cc: Bill Subject: [CnD] Omlets Hi All How does a blind person make an omlet? Thanks Bill ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Happy 4th
Hi, I’d like to wish all the americans on the list a happy 4th. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Thanksgiving
Hi, happy thanksgiving to all who are celebrating today. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Amount of recipes
I apologize, it wasn't my intention to start a national debate. However there is a limit for a reason. Anna -Original Message- From: Naima Leigh via Cookinginthedark Sent: Monday, September 05, 2016 12:58 PM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: Re: [CnD] Amount of recipes Since all of you complained about the recipes, I have lost Wayne my friend, who has been more than generous to share what he has found, with all of you. Some of you just want to hear yourselves criticize and gripe. But the rest of us don't. For the complainers, why don't you post something once and a wile than being lurkers and trouble makers. Why did you join a cooking group anyway? This is not a abusing or grumbling group. This group was supposed to except everyone, in spite of their abilities or disabilities. Which means if that person post recipes from his or her phone you shouldn't criticize about how it comes across. That maybe the only way they can communicate. If the recipe has fractions in it, then copy it in to word and change it! Or look it up and repost it yourselves! This group isn't what I heard about, when I joined. David needs to drop this one because it was a waste of time and energy. People hurting other people because of some miss communication issues. Or because of non appreashateive people who just want tried and true recipes. I loved this group at first because I was learning about all recipes and not just one particular group of them. It used to be helpful and enjoyable. If some of you don't like what you see "Then you should leave" and leave the recipes, if copied, to us who want them and appreciate them too. Stop making people leave because you are disgruntled and unsatisfied. Leave if it is getting on your nerves. You will not be missed! This group will be a lot better without you anyway. Then maybe we can get back to normal. Sharing recipes of all types with no hate in between or at surtaint people. I am so disappointed with this group! Instead of excepting everyone, you are just as bad as the prejudice and injustice people out there discriminating on the disabled. But you are hurting and despising your own people. Learn from your mistakes and put yourself in that person's shoes. Would you want to be treated or talked to like the way some of you are treating each other? No one is running these people away faster, than all of you! What's the point of having a cooking group, if no one shares any recipes and just picks on each other. In my eyes, that's considered "bullying" Please Stop It Thank You -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, September 05, 2016 12:36 PM To: cookinginthedark@acbradio.org Cc: Sugar Subject: Re: [CnD] Amount of recipes No worries dear heart he has unsubscribed. ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Anna Galassi via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, September 05, 2016 7:19 AM To: cookinginthedark@acbradio.org Cc: Anna Galassi Subject: Re: [CnD] Amount of recipes Yes it is but there have been more than 7. Anna -Original Message- From: Sugar via Cookinginthedark Sent: Sunday, September 04, 2016 11:10 PM To: cookinginthedark@acbradio.org Cc: Sugar Subject: Re: [CnD] Amount of recipes I think it's 7 unless you are awnsering questions about a recipe I think ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Anna Galassi via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, September 04, 2016 9:44 PM To: cookinginthedark@acbradio.org Cc: Anna Galassi Subject: [CnD] Amount of recipes What happened to only having a certain amount of recipes posted everyday? Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Amount of recipes
Yes it is but there have been more than 7. Anna -Original Message- From: Sugar via Cookinginthedark Sent: Sunday, September 04, 2016 11:10 PM To: cookinginthedark@acbradio.org Cc: Sugar Subject: Re: [CnD] Amount of recipes I think it's 7 unless you are awnsering questions about a recipe I think ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Anna Galassi via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, September 04, 2016 9:44 PM To: cookinginthedark@acbradio.org Cc: Anna Galassi Subject: [CnD] Amount of recipes What happened to only having a certain amount of recipes posted everyday? Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] question about a French toast recipe
I think it is supposed to be cup. Anna -Original Message- From: Laury-Johnson, Shawnese (LARA) via Cookinginthedark Sent: Thursday, July 14, 2016 5:44 AM To: cookinginthedark@acbradio.org Cc: Laury-Johnson, Shawnese (LARA) Subject: Re: [CnD] question about a French toast recipe Hello everyone I have a question about this recipe for clarity. The recipe calls for 1/2 can of butter, 3/4 can of brown sugar, and 1/2 can of milk. What is it referring to when it says a can? - - Original Message - From: rebecca manners via Cookinginthedark <cookinginthedark@acbradio.org> To: cookinginthedark@acbradio.org Date: 07/12/2016 1:52 pm Subject: [CnD] question about a French toast recipe Hi everyone. I tried this recipe a while back. When I had to put the bread in the pan, I noticed that all whole slices didn't fit. I either had to cut or tear some of them in half. Could I cube the bread before adding it? The recipe is pasted below. Thanks for any suggestions. Becky Manners oven-baked French toast 1/2 can. butter, melted 3/4 can. brown sugar 1 tbsp. ground cinnamon 12 slices bread 6 eggs 1/2 can. milk pinch salt Coat 9 x 13 dish with butter. Spread any remaining butter over bottom of dish. Sprinkle cinnamon and brown sugar evenly over butter. Arrange bread in two layers over brown sugar mixture. Beat eggs, milk and salt in bowl. Pour over bread. Cover and refrigerate overnight. Preheat oven to 350. Bake in oven until golden brown or about thirty minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] OT Happy 4th
Hi, ours was this past Friday. Anna -Original Message- From: Victoria E Gilkerson via Cookinginthedark Sent: Monday, July 04, 2016 7:40 AM To: cookinginthedark@acbradio.org Cc: Victoria E Gilkerson Subject: Re: [CnD] OT Happy 4th And a happy 4th to you too, Anna. Vick -Original Message- From: Anna Galassi via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, July 04, 2016 7:43 AM To: cookinginthedark@acbradio.org Cc: Anna Galassi Subject: [CnD] OT Happy 4th Hi, a happy 4th to all who are celebrating. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Happy 4th
Hi, a happy 4th to all who are celebrating. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Canada day
Hi, wishing all the Canadians on the list a happy Canada day. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Happy easter
Hi, I'll be busy all weekend so thought I'd drop in and wish everyone a happy easter before my family comes. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Popcorn
Hi, I got a hot air popcorn maker for Christmas. It seems to me I heard or read quite a long time ago that you are supposed to keep the kernels in the freezer. Any thoughts? Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT New year
Hi, just dropping in to wish all of you a very happy new year. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Christmas
Hi all, I'd like to wish all of you a very Merry Christmas. I'm going to my sister's on Saturday and will be back on the 31st. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Thanksgiving
Hi, just popping in to wish all of those who are celebrating a very happy thanksgiving. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Polenta
Hi, it's mush and it's made out of cornmeal usually. I'm not sure how else to describe it because I don't like it. Anna - Original Message - From: "Becky McCullough via Cookinginthedark" <cookinginthedark@acbradio.org> To: <cookinginthedark@acbradio.org>; "Penny Reeder" <penny.ree...@gmail.com> Sent: Friday, November 20, 2015 8:28 AM Subject: Re: [CnD] Polenta What is polenta? Becky - Original Message - From: "Penny Reeder via Cookinginthedark" <cookinginthedark@acbradio.org> To: <cookinginthedark@acbradio.org>; "Anna" <annagala...@sasktel.net> Sent: Thursday, November 19, 2015 9:18 AM Subject: Re: [CnD] Polenta Hi Anna, Here are a bunch of recipes for polenta. I've made them all, and they all work beautifully -- and my family loves polenta! I hope your friend enjoys these. Penny Creamy Polenta from Marcella Hazan yield Makes 4 servings active time 10 min total time 45 min Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency you've come to expect from this dish. Ingredients 4 cups water 1 teaspoon salt 1 cup polenta (not quick-cooking) or yellow cornmeal (5 ounces) 2 tablespoons unsalted butter Preparation Bring water and salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring with a long-handled spoon for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat and whisk in butter until incorporated. Serve polenta warm. Cooks' note: • Polenta can be made 20 minutes ahead and kept, covered, at room temperature (do not let stand longer, or it will solidify). Polenta Facile From Food 52! Serves 8 1 tablespoon salt 2 cups polenta (not instant) Using only the top half of a double boiler, bring 2 quarts of water to a boil, and add salt. Meanwhile, put as much water in the bottom half of the double boiler as will be needed to actually cover the bottom of the top part of the double boiler when it is finally put in, and bring to a heavy simmer. (Note: If you don't have a double boiler, you can use a large pot with a slightly smaller bowl or pot set inside it.) Put the polenta in a measuring cup from which you can pour it. With a slender but sturdy wooden spoon or a medium-strength whisk, create a vortex in the water in the top half of the double boiler by swirling it in one direction only. This is critical because, if you simply slosh the water around, you create lumps in the polenta that are almost impossible to remove. (If you do get lumps, don't worry -- just mash them against the side of the pot now.) While the water is swirling in a vortex, drizzle in the polenta a pioggia (like it is raining). You can do this very rapidly, but do not stop stirring. When all the polenta is in, continue to stir but not so energetically. Keep stirring the whole time, being sure to scrape into the corners of the pot where the sides meet the bottom. Lower the heat so that the polenta intermittently bubbles on the surface and "spits" at you. Continue to stir the polenta for about 5 minutes. When the polenta begins to thicken, place the lid on the pan, and fit it into the bottom half of the double boiler (with the simmering water below reaching up as high as possible underneath the top piece). If you don't have a well-fitting lid, seal with foil. Cook for about 1 1/2 hours, stirring every 30 minutes or so. Taste for doneness. The polenta should be very yellow, smooth, shiny, and sweet tasting. If it is slightly bitter, cook it longer. Polenta facile can be held in a slowly simmering double boiler in perfect condition for up to 4 hours. This makes it ideal for large parties or when you simply do not want too many last-minute dishes to worry about. Oven Baked Polenta 3/4 cup cornmeal 3 cups water 1-1/4 tsp kosher or sea salt 1/8 tsp freshly ground black pepper 1/4 cup light cream 2 tbsp butter 1 tsp fresh marjoram or 1/2 tsp dried (I use herb d' Provence i used herb d' province Preheat oven to 425F. In lidded baking dish, whisk together cornmeal, water, salt and pepper. Bake in oven, covered, for 30 minutes, stirring halfway through. Remove from oven, add milk, butter and marjoram and whisk until smooth. Serve at once. Makes 4 servings. Oven Baked Polenta 3/4 cup cornmeal 3 cups water 1-1/4 tsp kosher or sea salt 1/8 tsp freshly ground black pepper 1/4 cup light cream 2 tbsp butter 1 tsp fresh marjoram or 1/2 tsp dried (I use herb d' Provence i used herb d' province Preheat oven to 425F. In lidded baking dish, whisk together cornmeal, water, salt and pepper. Bake in oven, covered, for 30 minutes, stirring halfway through. Remove from oven, add milk, butter and marjoram and whisk until smooth. Serve at once. Makes 4 servings. Microwave
Re: [CnD] Omelet Question
I don't make them, I just eat them. I did try the omlet in a bag once. I don't no if I did it right or not, but I didn't like it. It didn't taste like an omlet to me. Anna - Original Message - From: "Helen Whitehead via Cookinginthedark" <cookinginthedark@acbradio.org> To: "cooking-in-the-dark" <cookinginthedark@acbradio.org> Sent: Friday, November 20, 2015 2:24 PM Subject: [CnD] Omelet Question Hi Everyone: The subject of omelets came up on another recipe list I'm on. Those of you who make them, how do you flip them, without them ending up scrambled, or flipping them out of your pan? LOL. I would be interested in knowing how you accomplish this! Thanks for your help. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Polenta
Hi, my cousin is looking for some polenta recipes. Personally I can't stand the stuff so I've never kept any of the recipes that were posted, but I said I'd see what I could find. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Thanksgiving
Hi, I'd like to wish all the Canadians on the list a happy thanksgiving. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] what is an aprium?
Hi, I tried one and didn't like it. I like apricots but not plums. Anna - Original Message - From: Helen Whitehead via Cookinginthedark cookinginthedark@acbradio.org To: cooking-in-the-dark cookinginthedark@acbradio.org Sent: Sunday, August 23, 2015 11:10 AM Subject: [CnD] what is an aprium? Hi everyone, I was at my daughter's house on Friday, and she let me taste an aprium. I had never heard of this fruit before. They were good! It's a cross between an apricot and a plum. She bought them at Costco, here in Ontario, Canada. Here is what I found on Google. An aprium is a hybridized fruit which incorporates plum and apricot genetics. The fruits are available from specialty growers, who sometimes also sell to markets and greengrocers. Much like their relatives, apriums can be eaten in an assortment of dishes, or right off the tree. The fruit is extremely sweet, with strong apricot overtones and a hint of plum. The aprium was developed by Floyd Zaiger of Zaiger Genetics, a firm in Modesto, California. Zaiger Genetics specializes in developing high quality fruit hybrids, including the pluot. The company holds a trademark for the aprium, along with a variety of other fruit hybrids. The fruit is more than a simple cross between plums and apricots. Creating the aprium required several generations of breeding, ultimately yielding a fruit which contains 75% apricot and 25% plum. In appearance, an aprium resembles an apricot without the fuzz. Like both apricots and plums, the aprium is a stone fruit, and the company has developed numerous varietals. Honey Rich, Tasty Rich, Flavor Ann, and Flavor Delight are all commonly cultivated varieties of aprium, with slightly different flavors and maturation rates. Both commercial and home growers can order young trees from several sources, most of which are located in California. The trees should be planted on well drained soil in warm areas out of the wind. Fruit trees appreciate being pruned annually, and will bear the best fruit if they are well cared for, either by a gardener or by a pruning professional. Gardeners should also make sure that their aprium trees are well watered and fertilized for the best yield, and they should keep an eye out for disease. Aprium branches can also be grafted onto existing apricot trees, for gardeners with limited space. The intensely sweet flavor of the aprium can make an excellent addition to pies, salads, and preserves. As with other stone fruits, apriums should be handled with care so that they are not bruised, and a fruit pitter may be a valuable tool for people handling them in high volume. An aprium is a climacteric fruit, meaning that it will continue to ripen after harvest, and it should be kept away from bananas, as they emit ethylene gas which can hasten the ripening process. If apriums are slightly underripe, they can be kept in a paper bag on the counter until they mature, after which they can be held in refrigeration before use. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Thawing meet is there a right way or a wrong way?
I've used both but prefer hot water. Anna - Original Message - From: Teresa Mullen via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Friday, August 14, 2015 6:41 PM Subject: [CnD] Thawing meet is there a right way or a wrong way? Hello everyone I hope you all are doing well. There wasn't light argument with people I speak to about meat is it bad or good to put it in cold water or hot water? You would think that putting it in the sink to thaw out in hot water would melt the ice quicker. So which is better or the right way in cold or warm water. Thanks Teresa MullenSent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] drumsticks and ranch dressing
You can also cook them in the barbecue sauce right from the beginning. I do that once in a while. I make sure the drumsticks are completely covered in the sauce. Only do this if you don't mind getting messy. It's oh so messy, but oh so good. Anna - Original Message - From: Mary Sayegh via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Mary Sayegh sayegh.m...@gmail.com Sent: Friday, August 14, 2015 7:11 PM Subject: Re: [CnD] drumsticks and ranch dressing Well, I have the right to ask my own questions as well. I don't appreciate your smart reply. Thank you! Sent from my iPhone On Aug 14, 2015, at 6:48 PM, Mary Sayegh via Cookinginthedark cookinginthedark@acbradio.org wrote: How long should one bake chicken legs in the oven? I usually bake mine at 3:50 from 40 to 45 minutes. Is that accurate? Sent from my iPhone On Aug 14, 2015, at 5:13 PM, Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org wrote: I know that I put the barbecue sauce over the chicken legs for about the last 15 to 20 minutes of cooking, and I would think it would be about the same. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Kimsan via Cookinginthedark cookinginthedark@acbradio.org To: Cookinginthedark@acbradio.org Sent: Friday, August 14, 2015 6:04 PM Subject: [CnD] drumsticks and ranch dressing I love baking drumbsticks. I have this buffalo chicken ranch dressing, I think it's called. I shouldn't put that on the chicken and bake it should I? or should I put it on after the chicken is completed. I'm trying to figure how to change it up for dinner that I'm thinking about cooking here in about an hour. Kimsan Song kimsans...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark - No virus found in this message. Checked by AVG - www.avg.com Version: 2015.0.6086 / Virus Database: 4392/10437 - Release Date: 08/14/15 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] ot happy birthday
Hello there, Steve I would like to wish you a very happy birthday. Ana Globe Please join us at the following address angelsongs-subscr...@yahoogroups.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Happy 4th
Hi, just dropping in to wish all who are celebrating a happy 4th. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Happy Canada Day
Hi, just popping in to wish all the Canadians on the list a happy Canada day. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Fathers day
Hi, just dropping in to wish all the fathers on the list a happy fathers day. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] two minute velvet fudge
This fudge is so easy to make, feel free to dress it up for your own tastes. We have even made it without nuts in deference to my niece. Two-Minute Velvet Fudge 3 cups semi-sweet chocolate chips 14-ounce can sweetened condensed milk (don't use evaporated milk) 1/3 cup confectioners' sugar 2 teaspoons vanilla 1 cup walnuts, chopped Microwave chips and milk in a 2-quart bowl on high for two minutes. Stir until smooth. Stir in sugar and vanilla, then nuts until well blended. Pour into buttered 8-by-8-inch pan. Refrigerate and chill until firm (about 90 minutes). Cut into 16, 2-inch squares. Ana Globe Please join us at the following address angelsongs-subscr...@yahoogroups.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question
Hi, I also got that one. Anna - Original Message - From: Nancy and Gary via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Monday, April 20, 2015 8:56 AM Subject: [CnD] Question Got an email and the subject line was something like bg. I opened it and there wasn't anything in it but a bunch of names that it apparently went too. Does anyone know what that is all about? Probably shouldn't have opened it. Thanks for any help. It was from cooking in the dark. Nancy Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Happy Easter
Hi, just dropping in to wish everyone a very happy Easter. I've got family coming in this afternoon and they are going home on sunday. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] a request for a recipe for teriyaki
Hello there, does anyone have a recipe for teriyaki sauce? Ana Globe Please join us at the following address angelsongs-subscr...@yahoogroups.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] hou to cut biskets
Hello there, does anyone know of an easy way to cut tea biskets? Ana Globe Please join us at the following address angelsongs-subscr...@yahoogroups.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] boneless porkchops and recipie requests
I do that with my pork chops as well. Anna - Original Message - From: Sugar via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Kimsan Song' kimsans...@gmail.com Sent: Thursday, March 05, 2015 3:53 PM Subject: Re: [CnD] boneless porkchops and recipie requests Hi Kim Not sure if anyone has better suggestions, since there seems to be much more experienced cooks here..smile I don't see why not, why you couldn't just season your chops to your likeing then add your favorite bbq sauce to it and place in oven. I do that with my chicken all the time. Good luck sugar So don't worry about tomorrow, for tomorrow will bring its own worries. Today's trouble is enough for today. ~Matt. 6:34-Sugar -Original Message- From: Kimsan Song via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, March 05, 2015 1:41 PM To: cookinginthedark Subject: [CnD] boneless porkchops and recipie requests I have boneless porkchops, yes, sorry that isn't all that descriptive, but my main reason for writing is to ask for boneless porkchop recipies and the other request is concerning bbq porkchops. I want to make that for dinner tonight, so is it as simple as pooring bbq sauce on the chops and put them in the oven on 350 for an hour? Me and my kids like seasonings like lemon pepper so can I incorporate that with the bbq chops? Any suggestions so I can make a yummy dinner tonight will be appreciated deeply. Thank you and I love this list, but I don't read the emails that much because it makes me hungry! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] FW: coffee cake
Hi, is it possible to please put the title of the recipe at the top? Thank you in advance. Anna - Original Message - From: Laury-Johnson, Shawnese (LARA) via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, February 18, 2015 5:43 PM Subject: [CnD] FW: coffee cake 1 stick butter 1 1/2 cups flour 1 cup brown sugar heaping tsp. baking powder 1 tsp. cinnamon 1/2 tsp. salt 1 egg 1/2 cup milk In a large bowl crumble all the ingredients together except the milk and egg. Scoop out 1/2 cup of this for the topping. To the rest of the crumbs, stir in the egg and milk. Pour into a greased 8″ or 9″ square pan and sprinkle with the saved crumb topping. Bake at 350 degrees for 25-30 min. I like to eat this cake warm from the oven, with butter tucked in the middle. M… *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy via Cookinginthedark Sent: Saturday, August 16, 2014 5:53 PM To: cookinginthedark@acbradio.org; 'Jan' Subject: Re: [CnD] coffee cake Yes, and they have coffeecake mixes. Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan via Cookinginthedark Sent: Friday, August 15, 2014 9:10 PM To: cookinginthedark@acbradio.org; 'Steve Stewart' Subject: Re: [CnD] coffee cake usually coffee cake is a cake that has a cinnamon sugar topping. It can have fruit and doesn't nevessarily have to. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Steve Stewart via Cookinginthedark Sent: Friday, August 15, 2014 9:23 PM To: cookiginthedark Subject: [CnD] coffee cake got a question, do any one know what kind of cake is coffee cake? I have heard of it, but cannot remember what kind is it. Steve Stewart CnD Moderator Email; cookda...@suddenlink.net ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] too much ham
Do you have a big enough crockpot to cook it in? Anna - Original Message - From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org To: cooking in the dark list Cookinginthedark@acbradio.org Sent: Saturday, January 31, 2015 10:15 AM Subject: [CnD] too much ham This might be too obvious that I'm not thinking right, but here's the problem: I've got half of a ham, bone in. Because of the shape, I'm not sure where the bone is. The ham weighs approximately 12 pounds. It is not spiral cut. Due to the shape, I don't have anything big enough to put it in so that I can bake it. Any thoughts? --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT New Year
Hi, I'd like to wish you all a healthy and happy new year. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Merry Christmas
Hi, I'd like to wish all of you a Merry Christmas. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Happy thanksgiving
Hi, I'd like to wish everyone a happy thanksgiving. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] othappy thanks giving
Hello there, I would like to wish the group a very happy thanks giving. Ana Globe Please join us at the following address angelsongs-subscr...@yahoogroups.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hands, fingers, and such
Hello there, this message is for Michael Capell, I wonder is your group up and running?, I have the new address, but am not getting any messages from it. -Original Message- From: Michael Capelle via Cookinginthedark Sent: Saturday, November 08, 2014 4:03 PM To: RJ ; cookinginthedark@acbradio.org ; jan brown Subject: Re: [CnD] hands, fingers, and such When I make hamberger helper, and i have to stir in the mixture, i will start with my fingers/hands, once it is hot, i use the spoo n, same thing when i make meatloaf, it always turns out the same, in the end, good and delicious. -Original Message- From: RJ via Cookinginthedark Sent: Saturday, November 08, 2014 3:00 PM To: cookinginthedark@acbradio.org ; jan brown Subject: Re: [CnD] hands, fingers, and such And picking one nose as they whip the batter. LOL - Original Message - From: jan brown via Cookinginthedark cookinginthedark@acbradio.org To: will.henderson...@gmail.com Cc: cookinginthedark@acbradio.org Sent: Saturday, November 08, 2014 1:59 PM Subject: Re: [CnD] hands, fingers, and such Some folks get upset when I mix batter or dough with fingers. I can tell when it is properly mixed that way and fingers are clean. Nobody complains about the resulting baked goods The oven cooks away any germs.. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Canadian thanksgiving
Hi, I'd like to wish all the Canadians on the list a very happy thanksgiving. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Microwave Fruitcake
Microwave Fruit Cake Ingredients: 6 oz butter or margarine, softened 6 oz caster (superfine) sugar grated rind of 1 lemon 3 eggs, beaten 8 oz/2 cups plain (all-purpose) flour 1 tsp ground mixed (apple-pie) spice 8 oz raisins 8 oz sultanas (golden raisins) 2 oz glazed (candied) cherries 2 oz chopped mixed nuts 1 tbsp golden (light corn) syrup 3 tbsp brandy Method: 1. Cream together the butter or margarine and sugar until light and fluffy. 2. Mix in the lemon rind, then gradually beat in the eggs. 3. Fold in the flour and mixed spice, then mix in the remaining ingredients. 4. Spoon into a greased and lined 18 cm/7 in round microwave dish and microwave on Low for 35 minutes until a skewer inserted in the centre comes out clean. 5. Leave to cool in the dish for 10 minutes, then turn out on to a wire rack to finish cooling. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Happy 4th
Hi, I'd like to wish all Americans a happy 4th. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] FW: (DelmasCorner) Incredible Brownies
Thank you. Could you imagine if we all posted this many. I'm still counting how many there are. Anna - Original Message - From: April and Joba k9love...@gmail.com To: cookinginthedark@acbradio.org Sent: Saturday, April 26, 2014 9:57 PM Subject: Re: [CnD] FW: (DelmasCorner) Incredible Brownies Woe! seriously? paste all of these in one email if you're going to spam the list with brownie recipes! lol. April -Original Message- From: Lenore Koszalinski Sent: Saturday, April 26, 2014 11:40 PM To: cookinginthedark@acbradio.org Subject: [CnD] FW: (DelmasCorner) Incredible Brownies -Original Message- From: Patricia Dunbar [mailto:p.dunbar2...@att.net] Sent: Sunday, January 24, 2010 5:18 PM To: Delma's Subject: (DelmasCorner) Incredible Brownies Incredible Brownies 1 (21.5 oz.) box fudge brownie mix 1/4 c. vegetable oil 3 (5 oz.) Cadbury milk chocolate bars 1/2 c. water 1 egg Put brownie mix into a large bowl; add water, oil and egg. Mix thoroughly until blended. Spread half of batter into a greased 9 x 13 inch pan. Lay chocolate bars on top. Spread remaining batter on top. Bake in a 350 degree oven for 35 minutes. Cool and cut into squares. -- You received this message because you are subscribed to the Google Groups DelmasCorner group. To post to this group, send email to delmascor...@googlegroups.com. To unsubscribe from this group, send email to delmascorner+unsubscr...@googlegroups.com. For more options, visit this group at http://groups.google.com/group/delmascorner?hl=en. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] FW: [H O C] Chewy Brownies
Hmm, I must have not gotten some. I only got 77. Anna - Original Message - From: janbrown janbr...@samobile.net To: cookinginthedark@acbradio.org Sent: Sunday, April 27, 2014 7:55 AM Subject: Re: [CnD] FW: [H O C] Chewy Brownies enough already! I'm not going to read all 97 brownie recipes I've been deleting for the past five minutes please, stop! Sent from my iPhone On Apr 26, 2014, at 9:40 PM, Debi Black debiblac...@gmail.com wrote: Lenore, How many recipes are you going to post? You have sent at least 70 recipes now. Isn't there a limit on the number to be sent at one time? Sorry to say, but it is getting to be a little too much. Can you please hold off a little bit? Thanks. Deb - Original Message - From: Lenore Koszalinski emerald-l...@verizon.net To: cookinginthedark@acbradio.org Sent: Saturday, April 26, 2014 8:30 PM Subject: [CnD] FW: [H O C] Chewy Brownies From: hands-on-cook...@yahoogroups.com [mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn Deweese Sent: Thursday, November 17, 2011 12:31 PM To: cookinginthedark@acbradio.org Cc: cooking-frie...@yahoogroups.com Subject: [H O C] Chewy Brownies Chewy Brownies PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan. Pour brownie mix into large mixer bowl; stir. Add 3/4 cup (1 1/2 sticks) melted butter or margarine, 2 large eggs, 2 tablespoons water and 2 teaspoons vanilla extract; stir well. Spread into prepared baking pan. Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Dust with powdered sugar. Makes 2 dozen brownies. Enjoy. [Non-text portions of this message have been removed] __._,_.___ Reply mailto:marilyndewe...@columbus.rr.com?subject=Re%3A%20Chewy%20Brownies to sender | Reply mailto:hands-on-cook...@yahoogroups.com?subject=Re%3A%20Chewy%20Brownies to group | Reply http://groups.yahoo.com/group/hands-on-cooking/post;_ylc=X3oDMTJyNHA4aXBqBF 9TAzk3MzU5NzE0BGdycElkAzIyNDcyNDI3BGdycHNwSWQDMTcwNTA0MTY5NQRtc2dJZAMzMjgzOQ RzZWMDZnRyBHNsawNycGx5BHN0aW1lAzEzMjE1NTQ2NjA-?act=replymessageNum=32839 via web post | http://groups.yahoo.com/group/hands-on-cooking/post;_ylc=X3oDMTJmMnFibDdjBF 9TAzk3MzU5NzE0BGdycElkAzIyNDcyNDI3BGdycHNwSWQDMTcwNTA0MTY5NQRzZWMDZnRyBHNsaw NudHBjBHN0aW1lAzEzMjE1NTQ2NjA- Start a New Topic Messages http://groups.yahoo.com/group/hands-on-cooking/message/32839;_ylc=X3oDMTM3O XMwNW5lBF9TAzk3MzU5NzE0BGdycElkAzIyNDcyNDI3BGdycHNwSWQDMTcwNTA0MTY5NQRtc2dJZ AMzMjgzOQRzZWMDZnRyBHNsawN2dHBjBHN0aW1lAzEzMjE1NTQ2NjAEdHBjSWQDMzI4Mzk- in this topic (1) Recent Activity: · http://groups.yahoo.com/group/hands-on-cooking/members;_ylc=X3oDMTJna2FxOWY zBF9TAzk3MzU5NzE0BGdycElkAzIyNDcyNDI3BGdycHNwSWQDMTcwNTA0MTY5NQRzZWMDdnRsBHN sawN2bWJycwRzdGltZQMxMzIxNTU0NjYw?o=6 New Members 2 http://groups.yahoo.com/group/hands-on-cooking;_ylc=X3oDMTJmZGlob3I3BF9TAzk 3MzU5NzE0BGdycElkAzIyNDcyNDI3BGdycHNwSWQDMTcwNTA0MTY5NQRzZWMDdnRsBHNsawN2Z2h wBHN0aW1lAzEzMjE1NTQ2NjA- Visit Your Group If you have concerns about this list, that is, how it is run, subscription questions or the like, please do not send to the list and appoint yourself as a Moderator. Instead please write to hands-on-cooking-ow...@yahoogroups.com with your concerns and one of the designated list Moderators will be glad to assist with this. MARKETPLACE Stay http://global.ard.yahoo.com/SIG=15otg8d2i/M=493064.14543979.14562481.132984 30/D=groups/S=1705041695:MKP1/Y=YAHOO/EXP=1321561860/L=4cb60ce4-114a-11e1-97 2e-9ba36cdd75f3/B=04nQBmKJiVA-/J=1321554660993731/K=QAH0Fzp1gykOFO7.TDfGEQ/A =6060255/R=0/SIG=1194m4keh/*http:/us.toolbar.yahoo.com/?.cpdl=grpj on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now. http://groups.yahoo.com/;_ylc=X3oDMTJlamhucmVhBF9TAzk3MzU5NzE0BGdycElkAzIyN DcyNDI3BGdycHNwSWQDMTcwNTA0MTY5NQRzZWMDZnRyBHNsawNnZnAEc3RpbWUDMTMyMTU1NDY2M A-- Yahoo! Groups Switch to: mailto:hands-on-cooking-traditio...@yahoogroups.com?subject=Change%20Delive ry%20Format:%20Traditional Text-Only, mailto:hands-on-cooking-dig...@yahoogroups.com?subject=Email%20Delivery:%20 Digest Daily Digest . mailto:hands-on-cooking-unsubscr...@yahoogroups.com?subject=Unsubscribe Unsubscribe . http://docs.yahoo.com/info/terms/ Terms of Use . http://geo.yahoo.com/serv?s=97359714/grpId=22472427/grpspId=1705041695/msgI d=32839/stime=1321554660/nc1=4025373/nc2=4836037/nc3=5191953 __,_._,___ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] FW: [H O C] Best Brownies
It's not the fact that you posted them that is the problem. It's the fact that you posted so many at one time. I think over 70 is way to many in one day. Can you imagine if 100 of us posted over 70 recipes in one day? Anna - Original Message - From: Lenore Koszalinski emerald-l...@verizon.net To: cookinginthedark@acbradio.org Sent: Saturday, April 26, 2014 9:33 PM Subject: [CnD] FW: [H O C] Best Brownies From: hands-on-cook...@yahoogroups.com [mailto:hands-on-cook...@yahoogroups.com] On Behalf Of Marilyn Sent: Saturday, January 22, 2011 8:03 AM To: hands-on-cook...@yahoogroups.com Cc: 2006christmasreci...@yahoogroups.com Subject: [H O C] Best Brownies Best Brownies 1/2 cup butter or margarine, melted 1 cup granulated sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup Hershey's Cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped nuts (optional) Creamy Brownie Frosting Heat oven to 350 degrees F. Grease a 9-inch square baking pan. In bowl, stir together butter, sugar and vanilla extract. Add eggs; with spoon, beat well. In separate bowl, stir together flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in nuts, if desired. Spread batter evenly in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool; frost with Creamy brownie Frosting. Cut into squares. Creamy Brownie Frosting: 3 tablespoons butter or margarine, softened 3 tablespoons Hershey's Cocoa 1 tablespoon light corn syrup or honey 1/2 teaspoon vanilla extract 1 cup confectioners' sugar 1 to 2 tablespoons milk In small mixer bowl, beat butter, cocoa, corn syrup and vanilla extract until blended. Add confectioners' sugar and milk; beat to spreading consistency. Makes about 1 cup. Enjoy. Marilyn. [Non-text portions of this message have been removed] __._,_.___ Reply mailto:mldeweese1...@frontier.com?subject=Re%3A%20Best%20Brownies to sender | Reply mailto:hands-on-cook...@yahoogroups.com?subject=Re%3A%20Best%20Brownies to group | Reply http://groups.yahoo.com/group/hands-on-cooking/post;_ylc=X3oDMTJyaTJlNXZhBF 9TAzk3MzU5NzE0BGdycElkAzIyNDcyNDI3BGdycHNwSWQDMTcwNTA0MTY5NQRtc2dJZAMyNzEwMw RzZWMDZnRyBHNsawNycGx5BHN0aW1lAzEyOTU3MDUwMDg-?act=replymessageNum=27103 via web post | http://groups.yahoo.com/group/hands-on-cooking/post;_ylc=X3oDMTJmMXBwZWNoBF 9TAzk3MzU5NzE0BGdycElkAzIyNDcyNDI3BGdycHNwSWQDMTcwNTA0MTY5NQRzZWMDZnRyBHNsaw NudHBjBHN0aW1lAzEyOTU3MDUwMDg- Start a New Topic Messages http://groups.yahoo.com/group/hands-on-cooking/message/27103;_ylc=X3oDMTM3b W4zcXRsBF9TAzk3MzU5NzE0BGdycElkAzIyNDcyNDI3BGdycHNwSWQDMTcwNTA0MTY5NQRtc2dJZ AMyNzEwMwRzZWMDZnRyBHNsawN2dHBjBHN0aW1lAzEyOTU3MDUwMDgEdHBjSWQDMjcxMDM- in this topic (1) Recent Activity: http://groups.yahoo.com/group/hands-on-cooking;_ylc=X3oDMTJmMDRqcjg0BF9TAzk 3MzU5NzE0BGdycElkAzIyNDcyNDI3BGdycHNwSWQDMTcwNTA0MTY5NQRzZWMDdnRsBHNsawN2Z2h wBHN0aW1lAzEyOTU3MDUwMDg- Visit Your Group If you have concerns about this list, that is, how it is run, subscription questions or the like, please do not send to the list and appoint yourself as a Moderator. Instead please write to hands-on-cooking-ow...@yahoogroups.com with your concerns and one of the designated list Moderators will be glad to assist with this. http://groups.yahoo.com/;_ylc=X3oDMTJlZGZlcm5hBF9TAzk3MzU5NzE0BGdycElkAzIyN DcyNDI3BGdycHNwSWQDMTcwNTA0MTY5NQRzZWMDZnRyBHNsawNnZnAEc3RpbWUDMTI5NTcwNTAwO A-- Yahoo! Groups Switch to: mailto:hands-on-cooking-traditio...@yahoogroups.com?subject=Change%20Delive ry%20Format:%20Traditional Text-Only, mailto:hands-on-cooking-dig...@yahoogroups.com?subject=Email%20Delivery:%20 Digest Daily Digest . mailto:hands-on-cooking-unsubscr...@yahoogroups.com?subject=Unsubscribe Unsubscribe . http://docs.yahoo.com/info/terms/ Terms of Use . http://geo.yahoo.com/serv?s=97359714/grpId=22472427/grpspId=1705041695/msgI d=27103/stime=1295705008/nc1=4025373/nc2=5741395/nc3=5191954 __,_._,___ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Turkey and rice soup
Turkey And Rice Soup 2 1/2 cups turkey, cooked and diced 1 can cream of mushroom soup 1 6-ounce box long-grained rice 2 cups mushrooms, sliced 1/2 cup onion, diced 1 cup carrots, grated Method 1. In a large saucepan, combine all ingredients with 6 cups of water. 2. Simmer, covered, until rice is cooked, approximately 30 minutes. Note: 1. Great with fresh bread. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Turkey Vegetable Soup
TURKEY VEGETABLE SOUP 1 tb Butter or Olive Oil 2 Onions, chopped 2 Crushed garlic cloves 20 oz Chicken broth 2 1/2 c Water, or 5 c Turkey stock 1/2 ts Poultry seasoning 1 c Small or medium egg noodles 1 kg Frozen mixed vegetables 2 c Leftover turkey, bite sized Method 1. Melt butter in a large saucepan set over medium heat. 2. Add onions and garlic. 3. Cook, stirring often, for 5 minutes. 4. Add chicken broth and water or turkey stock, and poultry seasoning. 5. Bring to a boil over high heat. 6. Stir in noodles. 7. Return to a boil, then reduce heat to medium. 8. Boil gently, uncovered, stirring often, for 10 minutes. 9. Add frozen vegetables and turkey. 10. Cover and simmer just until hot, about 2 to 3 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Turkey, vegetable and noodle soup
Turkey, Vegetable And Noodle Soup Ingredients: 2 1/2 cups chicken broth 1/2 cup diced celery 1/2 cup diced carrots 1 onion, diced salt and pepper, to taste 1/2 cup frozen peas 1/2 cup egg noodles 1 small can corn, 8 ounces 1 small can tomatoes, drained 1 1/2 cups diced cooked turkey Preparation: 1. Place all ingredients in a large saucepan and bring to a boil. 2. Reduce heat and simmer for 45 minutes. 3. Remove from heat and spoon into soup bowls. 4. Serves 4 to 6. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Best ever turkey rice soup
BEST EVER TURKEY RICE SOUP Bones and trimmings from 1 turkey 5 cups water 1 teaspoon salt 1 bay leaf 1/4 teaspoon poultry seasoning 1/4 teaspoon freshly ground white pepper 2 medium carrots, sliced 1 cup whole kernel corn 1 cup chopped onion 1 celery stalk, sliced 1/2 cup uncooked rice 2 tablespoons chopped fresh parsley Method 1. Combine turkey, water, salt, bay leaf, poultry seasoning and pepper in Dutch oven or large saucepan; bring to boil. 2. Lower heat to simmer and cook, covered, 3 to 4 hours. 3. Remove bones; cut off meat and return meat to broth. 4. Add carrots, corn, onion, celery, and rice to broth. 5. Simmer, covered, 30 minutes or until rice and vegetables are tender. 6. Garnish with parsley. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy turkey soup
Easy Turkey Soup Ingredients: 2 cups turkey light meat, skinless, cooked and cubed 3 cups water 1/2 cup celery, sliced 10 ounces frozen mixed vegetables, thawed 14 1/2 ounces chicken broth 1 teaspoon poultry seasoning 1/2 teaspoon black pepper 1 cup elbow macaroni, uncooked Directions: 1. In a 4-quart saucepan, combine turkey, water, celery, vegetables, broth, poultry seasoning, and black pepper. 2. Cook over high heat, stirring occasionally, until mixture comes to a full boil. 3. Add macaroni and reduced heat to low. 4. Cover and continue cooking, stirring occasionally, until macaroni is tender. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Homemade turkey soup
HOMEMADE TURKEY SOUP 5 cups turkey broth 3 stalks celery, cut into 1 inch pieces 2 large potatoes, peeled and quartered 2 carrots, cut into 1 inch pieces 1 onion, quartered 1 cup noodles, uncooked 2 cups turkey, cooked and cubed Method 1. Put bones and scraps of turkey carcass, along with whatever flavoring vegetables you have on hand - onion, carrot, snips of parsley, celery to cook in water. 2. Simmer mixture at least 3 hours. 3. A pinch of thyme adds good flavor to poultry. 4. Season to taste with salt and pepper. 5. After cooking, remove bones. 6. Refrigerate and discard fat that will rise to top after broth is chilled. 7. Use in favorite recipes calling for poultry broth. 8. In a 5 quart saucepan, combine first five ingredients. 9. Over high heat, bring to a boil. 10. Reduce heat; cover and simmer for 1 hour. 11. Stir in noodles and turkey meat. 12. Simmer until noodles are done and meat is heated through. 13. Makes 8 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Italian turkey soup
ITALIAN TURKEY SOUP 1 tablespoon olive oil 1 green bell pepper, diced 1 small onion, chopped 3 large garlic cloves, chopped 1 tablespoon dried basil 2 teaspoons fennel seeds 1/4 teaspoon dried crushed red pepper 6 cups canned low-salt chicken broth 2 medium zucchini, diced 1 carrot, diced 1 9-ounce package fresh cheese ravioli 1 1/2 cups diced cooked turkey Grated Parmesan cheese Method 1. Heat oil in heavy large saucepan over medium heat. 2. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. 3. Add broth. 4. Cover pot and simmer 10 minutes. 5. Add zucchini and carrot. 6. Cover and simmer until carrot is almost tender, about 5 minutes. 7. Increase heat to high and bring soup to boil. 8. Add ravioli and boil until tender, about 5 minutes. 9. Add turkey and cook just until heated through, about 1 minute. 10. Season soup to taste with salt and pepper. 11. Ladle soup into bowls. 12. Serve, passing cheese separately. 13. Makes 4 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Oops
Hi, sorry, I wasn't planning to send that many to the list. That's what happens when you send emails before coffee. I think I went over the limit. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] just a test
Hello there, this is a test. Ana Globe Please join us at the following address angelsongs-subscr...@yahoogroups.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] othappy Easter
Hello there, happy Easter to all on list. Ana Globe Please join us at the following address angelsongs-subscr...@yahoogroups.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Easter
Hi, I'd like to wish all of you a very happy Easter. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crock pot
Hi, I have put my removable part in the fridge before. Anna - Original Message - From: sayegh.m...@gmail.com To: cookinginthedark@acbradio.org Sent: Tuesday, February 18, 2014 6:57 PM Subject: [CnD] Crock pot Hi, I have a question. I'm wondering if I could put the bowl that comes with my crockpot into the fridge? It is the removable bowl that comes in the pot, and I'm wondering if that bowl could go into the fridge until my food cools down enough for me to transfer to another container? I know you're not supposed to put the actual pot in the fridge because of the electric parts, though the bowl is just a bowl which is why I'm wondering if I can do that. Thanks for your help. Mary Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crock pot
Hi, I let mine cool a little longer. Anna - Original Message - From: gail johnson mama-g...@samobile.net To: cookinginthedark@acbradio.org Sent: Tuesday, February 18, 2014 7:12 PM Subject: Re: [CnD] Crock pot hi mary, yes you can do that, but you can't take it from the hot base and put in the frig. you need to let it cool about 45 minutes first. if you put it away too hot, it will crack! -- Hank Gail Johnson something for everyone. http://www.youtube.com/watch?v=X9PNTCwRneY enjoy! Sharing a story or helping someone opens my heart to God's love. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT Merry Christmas
Hi, just a quick note to wish you all a very merry christmas from Cuddles, Boots and me. I'm leaving in the morning to go to Shaunavon and will be back on new year's eve. Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Christmas Punch
CHRISTMAS PUNCH 4 cups cranberry juice 2 32 oz cans pineapple juice 1 cup freshly squeezed lemon juice 3 cups sugar 3 cups water 2 2-litre bottles ginger ale Red food coloring (optional) 12 oz. frozen strawberries Method 1. Combine together all ingredients except the ginger ale and strawberries. 2. Refrigerate. 3. Just before serving, stir in ginger ale and strawberries. 4. Add a few drops of food coloring, if desired. 5. Approximately 20 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Holiday Punch #1
HOLIDAY PUNCH #1 1 (64 oz.) cranapple, or any other cranberry product juices 1 large can pink lemonade, thawed 2 liter 7-Up Method 1. Add all of the above ingredients together in a large bowl. 2. Add 7-Up to taste. 3. Stir. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
