Delicious Pork Chops
4 pork chops
1/2 cup mayonnaise
1/2 teaspoon salt
1 cup bread crumbs
Dip meat in mayonnaise. Coat with bread crumbs. Place in a single layer in a
greased shallow pan. Bake at 350 degrees F for approximately 1 hour or till
tender.
___
Kolesar
Subject: Re: [CnD] Baked Steak
This sounds right up my alley with the talking toaster oven.
At 350, how much time for medium rare?
Even though I can't see it now, I like a little pink in my meat.
-Original Message-
From: Immigrant via Cookinginthedark
Sent: Sunday, Februa
I always grease foil before baking anything. And in case of French fries, I
toss them with melted butter before I bake them.
-Original Message-
From: Cookinginthedark On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Monday, February 17, 2020 9:48 AM
To: cookinginthedark@acbradio.org
I use foil for most of my oven cooking. Lining the baking pan with foil makes
cleanup either totally nonexistent, or very easy.
-Original Message-
From: Cookinginthedark On Behalf Of
Mike and Jean via Cookinginthedark
Sent: Monday, February 17, 2020 1:06 PM
To: cookinginthedark@acbradio
My way of baking frozen French fries:
Baked Fries
Frozen French fries (1-pound or 20-ounce bag, or half of a 2-pound bag)
1-2 ounces butter
Italian seasoned bread crumbs
Garlic powder to taste
Grated Parmesan cheese
Place the fries in a baking pan lined with double layer of aluminum foil.
Melt the
Butter is tastier, and it is a natural product. With my 9 by 13-inch pan,
the fries are very unlikely to fit in 1 layer if I cook the entire pound, so
regardless of what fat I use, I would need to toss them.
-Original Message-
From: Cookinginthedark On Behalf Of
Marie Rudys via Cookingint
this with frozen ones or potatoes she cuts herself.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of Immigrant via Cookinginthedark
Sent: Monday, February 17, 2020 3:29 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD
I like thinner fries, like the shoestring type. And I like them crispy.
-Original Message-
From: Cookinginthedark On Behalf Of
Deborah Barnes via Cookinginthedark
Sent: Monday, February 17, 2020 9:44 PM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] Baked fr
I generally don't like using disposable baking pans. The heavier pans are
easier to feel when wearing oven mitts, so the pan wouldn't tilt when I am
taking it out of the oven. It is especially important when baking meat, tilting
the pan would be a disaster with all the grease and the meat juices
hem on the cold rack and only deal with the heat when taking them out. I do
frozen onion rings the same way.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
Sent: Tuesday, February 18, 2020 12:46 AM
To: cookinginthedark@acbradio.or
Zucchini Parmesan Crisps
1 pound zucchini (about 2 medium-size zucchini)
1/4 heaping cup shredded Parmesan cheese
1/4 heaping cup breadcrumbs
1 tablespoon melted butter
1/4 teaspoon kosher salt
Preheat oven to 400 degrees. Line two baking sheets with foil and grease
lightly. Slice zucchini into 1
Zucchini Sandwiches With Cheese
2 zucchini
7 tablespoons flour
2 eggs
1 teaspoon salt
Filling
3-1/2 ounces hard cheese
1 tablespoon sour cream
3 cloves garlic
1 bunch green onions
Coarsely grate zucchini and combine with eggs and salt. Mix in flour. Measure 2
tablespoons of mixture for each portio
Zucchini In Sour Cream Cheese Batter
4 tablespoons sour cream
3 tablespoons flour for the batter, plus extra flour for the zucchini
Cheese
2 ounces milk
1 egg
1 teaspoon mixed dried herbs (basil, oregano, thyme)
Salt
2 small zucchini
Slice zucchini into strips or rounds. Sprinkle with salt and let
That's one more thing I'll never try. Hot spices and I exist in different
universes.
-Original Message-
From: Cookinginthedark On Behalf Of
Johna Gravitt via Cookinginthedark
Sent: Tuesday, February 18, 2020 8:02 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt
Subject: Re: [CnD]
I am sure that book has a lot of valuable information, however I see nothing
wrong with blind people using microwave ovens. I don't use mine as much as I
used to when I first began cooking, but I still use it.
-Original Message-
From: Cookinginthedark On Behalf Of
Marie Rudys via Cooki
Interesting. No greasing the parchment? And the food doesn't stick?
-Original Message-
From: Cookinginthedark On Behalf Of
Helen Whitehead via Cookinginthedark
Sent: Tuesday, February 18, 2020 8:39 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: [CnD] Cooking tip on pan
You can use many things for dipping meat or fish before breading - mayonnaise,
sour cream, buttermilk, plain yogurt, beaten egg, melted butter, oil, milk or
milk/egg combination - all up to your preference. And sometimes, you like one
ingredient for one recipe and a different ingredient for anot
I tried their frozen onion rings, they are not bad. I was saying for years
that I didn't like beef hot dogs because the ones I have tried were too
hard. But I tried Nathan's, and they are very good.
-Original Message-
From: Cookinginthedark On Behalf Of
Mike and Jean via Cookinginthedark
inginthedark On Behalf Of Immigrant via Cookinginthedark
Sent: Tuesday, February 18, 2020 12:46 AM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD] Baked fries
I like thinner fries, like the shoestring type. And I like them crispy.
-Original Message-
From: Cookinginthedark On
I do not own a NewWave oven. Another person was talking about making French
fries using a NewWave oven, so I asked how accessible it is.
-Original Message-
From: Cookinginthedark On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Tuesday, February 18, 2020 6:25 PM
To: cookinginthedark@ac
: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
Sent: Tuesday, February 18, 2020 4:54 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] NewWave oven
How accessible is the NuWave oven?
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via
I know several people whose TEMO microwave ovens lasted much longer than
that.
-Original Message-
From: Cookinginthedark On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Wednesday, February 19, 2020 6:15 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: [CnD] Microwave ove
I don't know if there is such thing as absolute "proper" in this case.
People do what works best for them, and whatever helps in completing the
task is considered the proper way. I would rather place the measuring cup
into the bag or canister of flour, and fill it by either using the cup as a
scoop
gt;
> > To: cookinginthedark@acbradio.org
> > Cc: Jennifer Thompson
> > Subject: Re: [CnD] New Wave oven
> >
> > I don't think it is right to jack up the price for a talking toaster
> > oven
> or
> > anything else that talks.
> >
> >
&g
As far as I know, it is called lock lid saucepan.
-Original Message-
From: Cookinginthedark On Behalf Of
Jan via Cookinginthedark
Sent: Thursday, February 20, 2020 8:16 PM
To: cookinginthedark@acbradio.org
Cc: Jan
Subject: Re: [CnD] Lock-in Lid pan
I got mine from either maxi aids or in
I don't have a meat thermometer, or any cooking thermometer for that matter. I
judge doneness of meat by time, by smell, and by touch. When I cook 4 chicken
legs for an hour at 350 degrees, there is no chance the chicken will be
undercooked even if I don't know what the internal temperature is.
ginthedark wrote:
> >
> >> Date: Wed, 19 Feb 2020 20:17:39
> >> From: Jan via Cookinginthedark
> >> To: cookinginthedark@acbradio.org
> >> Cc: Jan
> >> Subject: Re: [CnD] Microwave oven
> >>
> >> Mine lasted about eight years. I miss it.
>
I always pour liquids in the sink, or at least over a bowl, whether for
measuring or for any other purpose.
-Original Message-
From: Cookinginthedark On Behalf Of
Linda S via Cookinginthedark
Sent: Friday, February 21, 2020 1:18 PM
To: cookinginthedark@acbradio.org
Cc: Linda S
Subject:
There is also something to be said about cooking preferences and taste
preferences. In my world, there is no room for a slow cooker. I don't need
to cook something longer than I would cook it in another setting. And I
don't like many of the foods that slow cookers are used for. I like meat and
fish
Still, cooking and leaving home are incompatible with each other in my view.
-Original Message-
From: Cookinginthedark On Behalf Of
Jude DaShiell via Cookinginthedark
Sent: Friday, February 21, 2020 2:04 PM
To: Marie Rudys via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Slow c
Glad you enjoyed it.
-Original Message-
From: Cookinginthedark On Behalf Of
margo Downey via Cookinginthedark
Sent: Friday, February 21, 2020 9:48 PM
To: cookinginthedark@acbradio.org
Cc: margo Downey
Subject: [CnD] Delicious Pork Chops Revisited
Immigrant, we tried the pork chops recip
Delicious Pork Chops
4 pork chops
1/2 cup mayonnaise
1/2 teaspoon salt
1 cup bread crumbs
Dip meat in mayonnaise. Coat with bread crumbs. Place in a single layer in a
greased shallow pan. Bake at 350 degrees F for approximately 1 hour or till
tender.
-Original Message-
From: Cookingintheda
1 American stick of butter equals 4 ounces, or about 115 grams. It also
makes 1/2 cup of butter.
-Original Message-
From: Cookinginthedark On Behalf Of
Bridget Micallef via Cookinginthedark
Sent: Saturday, February 22, 2020 3:21 AM
To: cookinginthedark@acbradio.org
Cc: Bridget Micallef
S
I get recipes from Websites, e-mail newsletters and groups (including
recipes I translate), cookbooks, magazines, newspapers, TV and radio, and
some recipes from friends and acquaintances.
-Original Message-
From: Cookinginthedark On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Monday
Cc: Marie Rudys
Subject: Re: [CnD] Collecting recipes
Isn't collecting fun?
Marie
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Tuesday, February 25, 2020 1:34 PM
To: cookinginth
Just my own preference: I would not bake any meat on a cookie sheet, and it
has nothing to do with whether sour cream is one of the ingredients. I would
run a risk of meat juices messing up the oven when I am taking that cookie
sheet out, all it would take is a slightest tilt.
-Original Messag
I always use foil when baking anything, and most of the time a double layer
of it. That way, the only cleanup that could ever happen is if the meat
releases so much grease that even through two layers of foil it leaves a few
greasy spots in the bottom of the pan. That is nothing compared to cleanup
thing in the bag and bake it. I
put the bag on a cookie sheet to make it more stable, but clean up is a snap
and, for me, it's worth buying them.
-Original Message-
From: Cookinginthedark On Behalf Of
Immigrant via Cookinginthedark
Sent: Tuesday, March 10, 2020 2:03 AM
To: cookin
Baked Steak
1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work)
Salt
Pepper
Garlic powder
Italian seasoning
Butter
Line a baking pan with 2 layers of aluminum foil. Grease the top sheet of
foil. Season the steak to taste with salt, pepper, garlic powder and Italian
seasoning. Pla
Devil's Food Cake With Rich Chocolate Frosting
Cake:
4 oz. Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or
chopped into 1-inch pieces
1/2 cup unsalted butter or margarine
1/2 cup firmly packed light or dark brown sugar
1 tbsp. light corn syrup
1 cup all-purpose flour
1/4 cup Ghira
Devil's Food Cake With Rich Chocolate Frosting
Cake:
4 oz. Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or
chopped into 1-inch pieces
1/2 cup unsalted butter or margarine
1/2 cup firmly packed light or dark brown sugar
1 tbsp. light corn syrup
1 cup all-purpose flour
1/4 cup Ghira
I strike the egg on its long side with a knife. A swift, short stroke. It
will make enough of a crack for me to be able to pull the halves of the
shell apart, over a bowl, and the egg will run into the bowl.
-Original Message-
From: Cookinginthedark On Behalf Of
diane.fann7--- via Cooking
I have a Nordickware microwave egg cooker which hard-boils up to 4 eggs,
although I almost never fill all 4 compartments, 3 eggs is what I can fit
comfortably.
-Original Message-
From: Cookinginthedark On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Monday, March 30, 2020 6:30 PM
Sour milk is not supposed to be regular milk with vinegar added to it. Sour
milk does not have a vinegar taste, its sourness is totally different. Sour
milk, normally, is regular milk which is either left at room temperature for
hours, or have been stored for a few days and had begun to ferment.
Cheese Stuffed Meat Loaf
6-8 servings
3 slices soft bread, torn into small pieces
1 cup milk
1 lb ground beef
1/2 lb ground pork
1 egg yolk
1/4 cup minced onions
1 1/4 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon sage
1/4 teaspoon garlic salt
Cheese Filling
1 egg white, slightly beaten
1 tablesp
GERMAN MEATLOAF
1 c. soft rye bread crumbs
1/4 c. milk
1 tbsp. oil
1 large yellow onion, finely chopped
2 cloves garlic, minced
1 lb. lean ground beef round
1/2 lb. lean ground pork shoulder
1/2 c. grated Parmesan cheese
1/2 c. minced fresh parsley
2 eggs
1/2 tsp. salt
1 tsp. black pepper
Preheat o
ITALIAN STUFFED MEAT LOAF
2 lb. chopped sirloin or chuck
1 egg, raw
2 eggs, hard-boiled
1/2 c. Italian seasoned bread crumbs
1/2 Tbsp. garlic, chopped
2 Tbsp. Parmesan cheese, grated
2 or 3 slices ham (cold cut type)
3 slices (1/4-inch thick) Mozzarella cheese
In a large bowl, using a fork, blend r
No, sour milk and buttermilk is not the same, but you are absolutely right
when you say sour milk is whole milk that is too far gone to drink. Too many
people think that sour milk is whole milk with vinegar added. And if you
want to simulate buttermilk, take sour cream and dilute it with whole milk
ant via Cookinginthedark
> wrote:
>
> No, sour milk and buttermilk is not the same, but you are absolutely
> right when you say sour milk is whole milk that is too far gone to
> drink. Too many people think that sour milk is whole milk with vinegar
> added. And if you want t
1 can. Its size is 10.9 ounces.
-Original Message-
From: Cookinginthedark On Behalf Of
Reinhard Stebner via Cookinginthedark
Sent: Saturday, April 18, 2020 6:18 PM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner
Subject: Re: [CnD] SLOW COOKER CHICKEN
I am confused what the follo
Melt the chocolate in the microwave oven, at 50% power, checking and
stirring every 20-30 seconds.
-Original Message-
From: Cookinginthedark On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Wednesday, April 22, 2020 5:15 AM
To: cookinginthedark
Cc: Dani Pagador
Subject: [CnD] Chocol
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