Sure. I'll send quickety quick.
Karen
At 02:29 PM 4/26/2020, you wrote:
Yes, can I have your biscuit mix recipe as well?
Thanks,
Dani
On 4/26/20, Karen Delzer via Cookinginthedark
wrote:
> I have this recipe which I haven't tried, but sounds like it would
> work. I would use my own
I have this recipe which I haven't tried, but sounds like it would
work. I would use my own basic biscuit mix, though
to keep away from that chemical taste I find in Bisquick. If you
need the mix recipe, I'll send. Here's the peach cobbler.
Peach Cobbler Using Biscuit Mix
2 cups fresh sliced
I use this for dumplings, too. - Karen
Basic All-Purpose Baking Mix
6 cups all purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 1/4 cups vegetable shortening (butter-flavored or plain)
1. Combine flour, baking powder, and salt in a large bowl.
2. Cut in shortening with pastry
You certainly could, but I'm pretty sure it won't be able to gain
purchase on the fruit, and thus, not cut, at all. You'll have better
control with a knife.
Karen
At 08:08 AM 9/5/2020, you wrote:
Next time I get a cantaloupe, I will try the vegetable peeler, just to see.
-Original
Well, I would say that we all need to take into consideration what
our needs are, and if reading a certain type of recipe is too
tempting, maybe those who are able to see subject lines will want to
avoid subjects that distress or tempt them.
Karen
At 11:53 AM 9/3/2020, you wrote:
I don't
Yep, it's 2/3 cup cream.
Karen
At 07:14 PM 9/6/2020, you wrote:
Anyone know how much cream is needed in Joanna
Fluke's recipe below? Not clear in the audio
book. Thanks. Scandinavian Almond Cake
(Mystery)~ 1 stick butter 1 ¼ cup sugar Egg ½
tsp. baking powder 1 ½ tsp. almond extract
Hi gang,
Below, I've pasted the basic biscuit mix for making biscuits,
dumplings, pancakes and the like. But I have a question. While the
recipe tastes much better than Bisquick because of the lack of
chemical taste, my biscuits just fall apart when I try to butter
them. I know that many
Of Karen Delzer via Cookinginthedark
Sent: Monday, August 31, 2020 9:11 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer
Subject: [CnD] Basic Biscuit Mix Recipe and a question
Hi gang,
Below, I've pasted the basic biscuit mix for making biscuits,
dumplings, pancakes and the like. But I have
Yummers! Sounds good! Could probably do drop biscuits, too, don't you think?
Karen
At 06:48 AM 9/1/2020, you wrote:
Baking Powder Biscuits
Plump, fluffy biscuits are great anytime. Enjoy them with butter and jam or
as part of a breakfast sandwich (see
Make-and-Take Bacon and Egg Sandwiches).
Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark
Sent: Monday, August 31, 2020 9:11 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer
Subject: [CnD] Basic Biscuit Mix Recipe and a question
Hi gang,
Below, I've pasted the basic biscuit
These sound good, and the variations sound intriguing. Have you tried them?
Karen
At 08:38 AM 9/1/2020, you wrote:
BUTTERMILK BISCUITS, COOKING LESSON
2 cups all purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
6 tablespoons cold
[mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Karen Delzer via Cookinginthedark
Sent: Monday, August 31, 2020 9:11 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer
Subject: [CnD] Basic Biscuit Mix Recipe and a question
Hi gang,
Below, I've pasted the basic biscuit mix for making biscuits, dumplings
they are good. And when I left off using Bisquick and went to the
homemade mix, we found them to be really good, too. It's great to
have something you can just use and people think you've been in the
kitchen all day. lol
Karen
At 10:38 AM 9/1/2020, you wrote:
Bisquick Dumplings
Nothing
So many people think you need to submerge your dumplings, but you
kill them right there if you do that. Leave them atop the boiling
mixture so that they'll puff up. I mean, I know you guys all know
that, but sometimes, there is just one person who might not.
Karen
At 10:53 AM 9/1/2020,
This could be a good one, too. Okay, one of us has to break down and
give it a try pretty soon. I know Curt is asking for biscuits, so
maybe I will. Or, maybe he'll get enchanted and wander into the kitchen. :)
Karen
At 10:33 AM 9/1/2020, you wrote:
I have never tried this recipe but I
--- Begin Message ---
All of them are coming out this way. Wow! I know they like using this
server, but io is so much cleaner.
Karen
you know At 06:11 AM 10/8/2020, you wrote:
Return-Path:
X-Original-To: cookinginthed...@mail.acbradio.org
Delivered-To: cookinginthed...@mail.acbradio.org
The butter and cream cheese seem liquid enough, I
think. I'd give it a go and maybe you'll be in
for a nice surprise. I'm going to do this one of these days soon.
Karen
At 05:44 PM 10/14/2020, you wrote:
Leave both the butter and the cream cheese out
on the counter to soften for about 15
Hi, Jason, and thank you for your response. I am
not a list nmod here, but have lists on IO. I
have found them to be quite easily maintained there, and so glad you agree.
Just sending good wishes, and thanks to you.
Karen Delzer
At 08:43 AM 10/13/2020, you wrote:
Hi everyone.
Thank you so
I would not think it wise to use it, Wendy, as the consistency would
be far too thin.
Karen
At 10:38 AM 10/13/2020, you wrote:
So happy we are back up & running, & thank you! Really missed this list.
I do have a question. Can Whipped Cream Cheese be used in a frosting recipe?
Wendy
this should do the trick. (See below) - Karen
Basic All-Purpose Baking Mix
6 cups all purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 1/4 cups vegetable shortening (butter-flavored or plain)
1. Combine flour, baking powder, and salt in a large bowl.
2. Cut in shortening
Oh, yah, I use soda in a lot of meats. It doesn't matter what flavor
soda you use, either. Sometimes, I even put it on hamburger patties,
and they're more tender, too. It's amazing what some soda pop will do.
Karen
At 08:52 AM 8/25/2020, you wrote:
MOUTH WATERING SUPER EASY POT ROAST
On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Tuesday, August 25, 2020 6:06 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer
Subject: Re: [CnD] MOUTH WATERING SUPER EASY POT ROAST
Oh, yah, I use soda in a lot of meats. It doesn't matter what flavor soda
you use, either. Sometimes, I even
:
I would be hesitant to add soda, I don't like adding anything that
would give meat a sweet taste.
-Original Message-
From: Cookinginthedark On
Behalf Of Karen Delzer via Cookinginthedark
Sent: Tuesday, August 25, 2020 6:06 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer
Subject: Re
Dani, will you please explain about the site that tells you about
mystery pills? We rarely drop as we have a kitty we love, but you
know how it can be. The second you say you won't, you will.
Karen
At 06:16 PM 8/17/2020, you wrote:
That's why I went the low-tech route. I know that it takes
If push comes to shove, we could always staple the label to a baggy.
Karen
At 06:31 PM 8/17/2020, you wrote:
Dani:
How do you do the sewing elastic? Sometimes I know I am a little slow.
I can easily buy dymo tape, but it won't stick on these bags in the freezer.
I thought about the Pen
wonder if they would stick any better than a
braille label. Worth a look, for sure.
Karen
At 02:26 PM 8/17/2020, you wrote:
, I donât know if everyone is aware of these
but there is something called way around they
offered tags and you can label using your iPhone
I canât remember if the
Hey, guys, what is the fuss about dry measure and wet measure? I'm
coming late to this party and thinking it sounds like a tempest in a tea cup.
Karen
At 08:51 AM 8/18/2020, you wrote:
Despite all the stuff in the mainstream press about not using dry measuring
cups for liquids, that is the
blindness attitude today.
https://www.tasteofhome.com/article/is-there-really-a-difference-between-liq
uid-and-dry-measurements/
-Original Message-
From: Cookinginthedark On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Tuesday, August 18, 2020 12:22 PM
To: cookinginthedark
Hmmm. Just could be that someone wants their fifteen minutes, ya know?
Karen
At 10:21 AM 8/18/2020, you wrote:
They are saying that all our cups are a little off. Yes.
-Original Message-
From: Cookinginthedark On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Tuesday, August 18
.
-Original Message-
From: Cookinginthedark On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Tuesday, August 18, 2020 11:49 AM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer
Subject: Re: [CnD] measuring cups
Hey, guys, what is the fuss about dry measure and wet measure? I'm coming
We just got a bunch from Amazon, and we like them just fine. I guess
it depends on what they will be used for, and how heavy the use is.
Karen
At 06:11 PM 8/18/2020, you wrote:
Dani:
I bought cards from Amazon, but I looked around a little. The Amazon basics
ones had some negative reviews
to buy a thousand and then not like them.
-Original Message-
From: Cookinginthedark On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Tuesday, August 18, 2020 8:54 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer
Subject: Re: [CnD] Labeling Decisions
We just got a bunch from
Ours are not 100 weight, but they have lasted quite well, so they
can't be that much under.
Karen
At 07:01 PM 8/18/2020, you wrote:
I forgot about that. The Amazon Basics was definitely not hundred weight.
I was a little confused by the way they wrote it on their sales pitch. But
if you are
I do something very similar, and Curt absolutely loves it.
Karen
At 02:51 AM 8/19/2020, you wrote:
This one is really tasty. I make this one quite often.
Helen's Favorite Shepherd's Pie
1 pound ground beef
1 onion, diced
A can of corn, or frozen corn
A can of Franco American beef
wrote:
They say that rattlesnake also tastes like fried chicken?
On 8/20/2020 9:40 PM, Immigrant via Cookinginthedark wrote:
I had tried rabbit once, and I liked it.
-Original Message-
From: Cookinginthedark On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Thursday, August 20, 2020
I so wish I could stand the stuff, but, to me, and to mine, it is just nasty!
Karen
At 09:42 AM 8/21/2020, you wrote:
Yes, agree. I always use stevia You are welcome
âHow lucky I am to have something that makes
saying goodbye so hard.â - - Winnie the Pooh
ð, ð I appreciate your
Now, this is so wild that I'll just have to try
it. How interesting! What does the DH stand for?
Karen
At 09:37 AM 8/21/2020, you wrote:
DH FROSTING IN THE CAKE
Preheat the oven to 350 degrees.
Four eggs
¾ cup cooking oil
1 cup milk
One, two-layer Duncan Hines cake mix, (or your
Oh! Duh! *palm hitting forehead* Thanks much!!!
Karen
At 01:47 PM 8/21/2020, you wrote:
D H stands for Duncan Hines
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Karen Delzer via Cookinginthedark
Sent: Friday, August 21, 2020 12
-
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
t; 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
&
]
On Behalf Of Karen Delzer via Cookinginthedark
Sent: Friday, August 21, 2020 11:57 AM To:
cookinginthedark@acbradio.org Cc: Karen Delzer
Subject: Re: [CnD] Thanks
for recipe and information about trecipe Spicy
Thai Chicken-Diabetic I so wish I could stand
the stuff, but, to me, and to mine
-transplant-journey
-Sugar -Original Message- From:
Cookinginthedark
On
Behalf Of Karen Delzer via Cookinginthedark
Sent: Friday, August 21, 2020 9:57 AM To:
cookinginthedark@acbradio.org Cc: Karen Delzer
Subject: Re: [CnD] Thanks
for recipe and information about trecipe Spicy
Thai
That's so simple, and I never thought of it. So,
BC for Betty Crocker and, ... hmmm. on and on, I guess. :)
Karen
At 06:55 AM 8/22/2020, you wrote:
Duncan Hines is what DH sands for.
-Original Message-
From: Cookinginthedark On Behalf Of
Karen Delzer via Cookinginthedark
Sent
: Cookinginthedark On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Saturday, August 22, 2020 3:07 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer
Subject: Re: [CnD] DH Ridiculous Chocolate Bundt Cake
Dawn, This may be a less than bright question, but what if I have no stand
mixer, just
You guys, there would be no reason we couldn't use any brand of cake
mix as long as it's the right size, correct?
Karen who is getting hungrier by the nanosecond
At 07:25 AM 8/22/2020, you wrote:
DH CHOCOLATE CHOCOLATE BUNDT CAKE
1 box DH chocolate cake mix
1 small box chocolate instant
Dawn, This may be a less than bright question,
but what if I have no stand mixer, just a hand
mixer, and thus, no paddle attachment? Am I up a creek for this recipe?
Karen
At 07:25 AM 8/22/2020, you wrote:
This cake is wonhderful!
DH Ridiculous Chocolate Bundt Cake
Yield: serves 12
Helen Whitehead via Cookinginthedark
>
> To: cookinginthedark@acbradio.org
> Cc: Helen Whitehead
> Subject: Re: [CnD] DH FROSTING IN THE CAKE
>
> D H stands for Duncan Hines
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio
to have
something that makes saying goodbye so hard.â
- - Winnie the Pooh ð, ð I appreciate your
friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar -Original Message- From:
Cookinginthedark
On
Behalf Of Karen Delzer via Cookinginthedark
Sent
Yes, I've used that, too, and it really helps!
Karen
At 09:21 AM 8/19/2020, you wrote:
Well now, you might try this the next time you need to tear a
perforation. Fold the perforation both ways before tearing.
I remember once a student came to a Professor at Delaware Valley College
once and
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,
Make carrot cake!
Karen
At 03:36 PM 8/24/2020, you wrote:
Hi, Everyone.
My Mom's in to juicing and has a ton of leftover carrot pulp. I'd hate
to see it go to waste, and am wondering if I can substitute it for
zucchini in bread? Are their other uses for the leftover pulp?
Thanks,
Dani
It stands for thanks in advance, just as ISO stands for in search of.
Karen
At 10:26 PM 8/13/2020, you wrote:
What does TIA stand for?
-Original Message-
From: Cookinginthedark
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa
Belville via Cookinginthedark
Sent:
Delzer via Cookinginthedark wrote:
> These pickles are s great! If you'd asked me if I wanted to
> try something like this, I'd have told you no. And, indeed, I wanted
> to say that when someone offered them to me, but I wanted to be nice.
> Well, I got a big surprise!
>
> Sweet
seem like I would be
able to get an entire 5 lb. bag along with the hot sauce in it.
-Original Message-
From: Cookinginthedark On
Behalf Of Karen Delzer via Cookinginthedark
Sent: Monday, August 17, 2020 12:02 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer
Subject: Re: [CnD
Nope, but I have a recipe for sweet hots that I'll send in another
post. You guys will love this!
Karen
At 12:15 PM 8/15/2020, you wrote:
Good afternoon. Does anyone have a good recipe for refrigerator
pickles? Thank you in advance for your help.
Joy
These pickles are s great! If you'd asked me if I wanted to try
something like this, I'd have told you no. And, indeed, I wanted to
say that when someone offered them to me, but I wanted to be nice.
Well, I got a big surprise!
Sweet Hots
1 gallon jar hamburger dill slices
lb5
Yah, and they're sooo easy! I couldn't believe I liked them!
Karen
At 01:30 PM 8/15/2020, you wrote:
OMG, that sounds so good.
-Original Message-
From: Cookinginthedark On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Saturday, August 15, 2020 3:19 PM
To: Cookinginthedark
Is there any reason you couldn't put in the entire egg instead of
just the yolk?
Karen
At 09:25 AM 10/2/2020, you wrote:
I don't have a bread machine anymore, but I use to make this recipe.
PERFECT RICH WHITE BREAD, ABM
4 1/4 cups bread flour
1 tablespoon vital wheat gluten (optional)
I've always wondered about it. I've had it in salad, too, and really
enjoyed it. Is it hard like rice? Do you need to cook it before using
it? Can someone who uses it tell us a bit about it so if we decide to
go get it, we'll know what to do with it? It is nutritious, right?
Karen
At 06:12
Oh, my goodness, glad you explained because I was
thinking of bone marrow and that sounds less than
yummy. Wow! Language is funny!
Karen
At 04:51 AM 5/24/2020, you wrote:
A marrows are like zucchini but they are smaller and they have a pointed
piece at the top.
-Original Message-
Usually, nowadays, gas stoves have electric
ignition, so you never need to worry about the
pilot light going out. I've had a stove like this
on and off for the last thirty years, and no
worries. I'd encourage you to find a gas stove
with electric ignition. Oh, in case of a power
outage
Dolores, there is absolutely nothing to worry about with a gas stove.
If there were to be some kind of leak, and that is highly unlikely,
you'd smell it and you could turn off whatever burner there was, or
you could get out of the house quickly.
Gas is, in my opinion, far more easy to cope
I like to take the boneless ones
and throw them in the crock pot with a sauce made
from catsup, brown sugar, and some Woody's
Cookin' sauce. This sauce is absolutely amazing.
You can get it from Amazon now, but used to have
to get it from a place in Louisiana. Anyway, it
comes in jars and
Well, you could always dredge it in crumbs or salt and pepper and
flour and cook it at 400 for about forty minutes. Or you could put
barbecue sauce on it and cook it the same. You could also put apple
slices or pineapple slices on it and cook it that way, too. These are
just down and dirty
that sounds marvelous, cindy. I also line whatever pan I'm cooking in
with foil a lot of the time. It certainly does cut back on the clean-up.
Karen
At 03:37 PM 5/28/2020, you wrote:
Hello,
Welcome to the list. I'm by no means a cooking expert, but I've learned a
lot from this list and I
of Disability Employment Solutions
Recruitment. Workplace Mentoring. Technology Accessibility.
-Original Message-
From: Cookinginthedark
On
Behalf Of Karen Delzer via Cookinginthedark
Sent: Thursday, May 28, 2020 7:35 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer
Mentoring. Technology Accessibility.
-Original Message-
From: Cookinginthedark
On
Behalf Of Karen Delzer via Cookinginthedark
Sent: Thursday, May 28, 2020 7:35 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer
Subject: Re: [CnD] Pork Chops
I like to take the boneless ones
Recruitment. Workplace Mentoring. Technology Accessibility.
-Original Message-
From: Cookinginthedark
On
Behalf Of Karen Delzer via Cookinginthedark
Sent: Friday, May 29, 2020 1:58 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer
Subject: Re: [CnD] Pork Chops
I haven't
in the crockpot, I do
boneless sometimes and when I cook boneless
chops, are usually cook them for 20 to 25
minutes or 230 minutes on 350° yes I season
them with salt and pepper but I like the idea
with the ranch dressing and breadcrumbs On Thu,
May 28, 2020 at 6:51 PM Karen Delzer via
I know it will raise eyebrows on some, but if I want to make certain
that my meat is really tenderized well, I'll soak it in soda pop.
Doesn't matter what flavor, the sweetness of the drink is not passed
to the meat. I kid you not, it works! I've even put it on hamburgers
and it worked.
Sure is tempting, I'll tell ya that!
karen
At 08:47 PM 10/21/2020, you wrote:
Hey Karen: Right now that's all I have too!
(smile) I wonder if you can get all of it in
there? You first! haha! On 10/21/2020 4:11 PM,
Karen Delzer via Cookinginthedark wrote: >
wonder what it would doo if
I'll have to pawn something first, in order to buy the pecans. :) :) :)
Karen
At 08:47 PM 10/21/2020, you wrote:
I just checked the recipe again. I think it
would all fit in there o.k. Go for it Karen!
(smile) On 10/21/2020 6:49 PM, Karen Delzer via
Cookinginthedark wrote: > Maybe I will
wonder what it would doo if you used an 8 x 8
square pan because that's all you had. :) :) :)
Karen
At 10:17 AM 10/21/2020, you wrote:
Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
Prep 20 min
Total1 hr 15 min
Servings8
We love upside-down cakes, and this unbeatable combination
Maybe I will one of these days. It looks yummerous!
Karen
At 05:47 PM 10/21/2020, you wrote:
I think it would be okay. Try it and let us know.
-Original Message-
From: Cookinginthedark On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Wednesday, October 21, 2020 7:11 PM
Does it taste like scrambled eggs?
Karen
At 01:05 PM 10/24/2020, you wrote:
Spanish Rice Casserole
1 1/3 cups evaporated milk
1/2 cup oil
3 eggs
1/4 small onion, minced
1/2 small carrot, minced
1 cup shredded sharp cheese
1 (10 ounce) package frozen chopped spinach, thawed
2
Sugar, I don't see a baking time on here. Did I just miss it?
Karen
At 03:43 AM 7/20/2020, you wrote:
BACON, EGG & CHEESE BISCUIT BAKE 7 eggs 2
tablespoon milk 1 (16.3-oz.) can Pillsbury
Grands Flaky Layers Refrigerated Original
Biscuits 1 package thick precooked bacon, cut
into 1/2-inch
We use Success rice sometimes, and it's great! You just boil the bag
for about ten minutes, and then you're done. They've got different ones, too.
Karen
At 12:44 PM 8/3/2020, you wrote:
As I said, my rice is minute rice, so it is partially cooked. It comes in
4-ounce cups, and it is meant for
I agree. It is so helpful to have all that power,
and the ability to cut it back if necessary. We
also have a setting in ours that allows us to
reheat food so that it doesn't get hard or dried
out or anything, but it just knows how much to
heat the food with some kind of sensor thing in
Wow! Who'd have thunk!!! Great info here.
Karen
At 07:03 AM 8/10/2020, you wrote:
5 Ground Mustard Substitutes
From The Spruce Eats
Written by
Erin Huffstetler
Updated 07/09/20
illustration showing substitutes for ground mustard
The Spruce / Alison Czinkota
In This Article
I put the tip in the front of my hand nearer my fingers, and the
large part nearer my palm, and then crack it soundly on the side of
the bowl and move my hand over nearer to the center of the bowl.
then, I make my hand go kind of concave so that the two parts of the
egg will separate and drop
As far as I know, Marie, you are correct. Any market has dry mustard
in the spice section.
Karen
At 06:18 AM 8/10/2020, you wrote:
Dry mustard is not the same as Dijon mustard. Dry mustard, the one I got
from Amazon, comes in a square metal container. I cannot remember the
brand off the top
Has anyone got recipe collections for the kind of pans that
Pampered Chef puts out for brownies? I know there are scads of
recipes out there, but I don't have any. How about you guys?
TIA,
Karen
___
Cookinginthedark mailing list
What's Family And Friends?
Karen
At 12:08 PM 8/9/2020, you wrote:
At Family And Friends we are forbidden to use any plastic in microwave
ovens since plastic puts parts of itself into the food it cooks.
On Mon, 3 Aug 2020, Deborah Armstrong via Cookinginthedark wrote:
> Date: Mon, 3 Aug 2020
: Karen Delzer via Cookinginthedark
Sent: Saturday, August 08, 2020 11:34 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer
Subject: Re: [CnD] Homemade Pizza almost
We get them from Domino's. they call them chicken
Bacon Ranch pizza. Reieieieieiely good!
Karen
At 03:18 PM 8/8/2020, you wrote:
Has
gas >>>>>> burner, strike a match
away from the stove so I wouldn't cause a >>>>>>
gas explosion, and when I tried to bring the
match to the burner to >>>>>> light the flame,
the match would burn in my fingers faster than
I >>>>
ified of even my very safe Instant Pot. I guess I am going to
>>> have to make myself use it a few times to get over this. And I
will have to keep using it.
>>> -Original Message-----
>>> From: Cookinginthedark On
>>> Behalf Of Ron Kolesar via Cookinginthedar
There are recipes for it, but I don't have them. If you like, I can
try to find something, or you can, if you like. Just look under ranch
dressing in a search.
Karen
At 09:58 AM 8/9/2020, you wrote:
Simon and I live in Canada, and we don't have that dry Ranch salad dressing
here. Or is it
Yep, you've got that right. When we were young, well, some of us,
ahem, people didn't get nearly as ill on some of the food that was
out then. You just didn't hear of much of that. Nowadays, though,
it's everywhere!
Karen
At 10:53 AM 8/9/2020, you wrote:
PBS had a program called the poison
I could be really wrong here, but I'm thinking no longer than three days.
Karen
At 04:58 PM 8/9/2020, you wrote:
Someone gave me salmon he caught in Lake Michigan. He froze it. Then grilled
it for me Thursday. How long will this fish keep in the fridge? Thanks.
Wendy
Oh, I love polenta, but didn't know you could get
it already made. Gonna need to look into that.
Karen
At 06:29 PM 8/1/2020, you wrote:
Hi, No interest in polenta, otherwise known in
the South as cornmeal mush. (smile) I am really
interested in the pasta. Happy to know gemelli
is included.
Yep, and a life-saver, it is, too!
Karen
At 07:04 PM 8/1/2020, you wrote:
A slight correction: the site is
directionsforme.org. -Original Message-
From: Cookinginthedark
On
Behalf Of Jan via Cookinginthedark Sent:
Saturday, August 1, 2020 9:40 PM To:
cookinginthedark@acbradio.org
Oh, yah, bet most of us are wishing for that. :) :) :)
Karen
At 07:49 PM 8/1/2020, you wrote:
Oh, I love everything with corn; tortillas,
pollenta etc. One of my dreams/fantasies is to
have a little angel on my shoulder so we could
just go aisle by aisle in the grocery store, and
the little
I just went there and found a nice polenta, so I know it's up now.
Karen
At 07:14 PM 8/1/2020, you wrote:
The last time I tried to go to
directionsforme.com, it seemed to have gone
away. Don't know what I did, or if they were in
some kind of transition. Thank you so much for
mentioning the
Here's something I'm going to try. Up till now, I've used ground pork
in this recipe and we love it. But, my son gave us some ground
turkey, so why not give it a try here, right? So, see below and sub
the ground turkey in for the pork.
Breakfast Sausage
2 teaspoons dried sage
* 2
need some olive
oil in the pan or they'll stick and crumble.
Sent from my HAL 9000 in transit to Jupiter
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Karen Delzer via Cookinginthedark
Sent: Sunday, August 02, 2020 6:12 PM
Or maybe parchment paper?
Karen
At 05:09 PM 8/2/2020, you wrote:
There is oven-safe plastic wrap, but I am wondering if foil wouldn't be a
better wrapper. I translated this recipe, and the words that literally mean
"food film" I translated as plastic wrap, but maybe foil is a better
Yes, we pay the yearly fee for Instacart, too, and it has saved our
bacon several times.
Karen
At 05:29 PM 8/2/2020, you wrote:
You can explore all you want. The reason you have to create an account is
so they can know which stores they have in your area. I explored a good
deal before I
When I was having my first son in Memphis, I was
so excited when they told me there were grits on
my breakfast plate. But when I began eating, I
discovered that they had covered them with sugar! Ugh! No, no no
Karen
At 07:38 AM 8/5/2020, you wrote:
Hi. I too love grits. I make them on
Here's a recipe I copied awhile back:
Company Grits
2 cups cooked grits
Oz5 evaporated milk
Salt and pepper to taste
Tbsp2 butter
4 eggs, beaten
Lb1/2 sharp cheddar cheese, grated
Preheat oven to dg350. Add all ingredients to
grits and place in buttered baking dish and Bake
until high and
for 30 minutes?
I ask, because you have the word minutes before the numbers.
Curious minds would like to know. SMILES.
Ron KR3DOG
-Original Message- From: Karen Delzer via Cookinginthedark
Sent: Wednesday, August 5, 2020 12:22
To: cookinginthedark@acbradio.org
Cc: Karen Delzer
Subject: Re
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