Re: [CnD] post taco seasoning

[Teresa Mullen via Cookinginthedark]

On Sun, Nov 29, 2020 at 3:40 PM Rebecca Manners via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> I wasn’t the original poster, but I had this one in my folder. Hope it
> helps.
>
> Becky Manners
> Homemade Taco Seasoning
>
> This tastes like the kind you buy in the packets, and you won't be able to
> taste the difference, plus it is not salty as the store-bought packets are.
> A
> great money-saver!
>
> Yield: 21 teaspoons (3 packets)
>
> 6 teaspoons chili powder
> 5 teaspoons paprika
> 4 1/2 teaspoons cumin
> 3 teaspoons onion powder
> 2 1/2 teaspoons garlic powder
> 1/8 teaspoon ground cayenne
>
> Mix spices together.
>
> To use: 7 teaspoons equals one purchased packet. Add to browned meat with
> 3/4 cup water and simmer, just as you would with the purchased packet. Or
> use
> for any recipe calling for packets of taco seasoning.
>
> From: Cookinginthedark 
> Date: Sunday, November 29, 2020 at 10:46 AM
> To: Cookinginthedark@acbradio.org 
> Cc: Teresa Mullen 
> Subject: Re: [CnD] post taco seasoning
> Would some one re-post the recipe fr taco seasoning I accidently erased it.
>
> It would be greatly appreciated.
>
> Thanks Teresa
> --
> sincerely,
> teresa mullen
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Thanks Rebecca

Well at least this recipe does not ask for salt and I have all the
ingredients thank you again
-- 
sincerely,
teresa mullen
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Re: [CnD] post taco seasoning

[Teresa Mullen via Cookinginthedark]

Would some one re-post the recipe fr taco seasoning I accidently erased it.

It would be greatly appreciated.

Thanks Teresa
-- 
sincerely,
teresa mullen
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Re: [CnD] Spanish Rice Casserole

[Teresa Mullen via Cookinginthedark]

On Sat, Oct 24, 2020 at 7:34 PM Eileen Scrivani via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Hi Faith,
>
> Yes, please re-post, I would really appreciate reading over the full
> directions for the first version of the Spanish Rice Casserole without the
> evaporated milk and eggs. Thanks much.
>
> Eileen
>
> From: Pamela Fairchild via Cookinginthedark
> Sent: Saturday, October 24, 2020 6:11 PM
> To: 'Cooking in the Dark'
> Cc: pamelafairch...@comcast.net
> Subject: Re: [CnD] Spanish Rice Casserole
>
> Thanks for this recipe. It is not the same recipe you sent the first time.
> Do you want me to repost the first one and finish the instructions the way
> I
> make them for that original recipe? I don't want to step on anybody's toes
> here.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark
> Sent: Saturday, October 24, 2020 4:04 PM
> To: 'Cooking in the Dark' 
> Cc: m51penning...@gmail.com
> Subject: [CnD] Spanish Rice Casserole
>
> The recipe says Beat together evaporated milk, oil and eggs until well
> combined. Then, it says to add the rest of the ingredients I don't know
> what
> else you want..
>
>
>
>
>
> 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 teaspoons salt
>
> 1/4 teaspoon pepper
>
> 3 cups cooked long-grain rice
>
> Beat together evaporated milk, oil and eggs until well combined. Stir in
> remaining ingredients. Spoon into greased slow cooker. Cover; cook on low
> for 3 to 4 hours. Stir after first hour of cooking.  Enjoy.  Mama's Corner.
>
>
>
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The one with the evaporated milk sounds good as well, would somebody
re-post the other one with the ground beef and the tomato sauce and the
other ingredients? That would be great--
sincerely,
teresa mullen
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Re: [CnD] SPANISH RICE CASSEROLE

[Teresa Mullen via Cookinginthedark]

On Sat, Oct 24, 2020 at 10:23 AM Eileen Scrivani via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Hello,
>
> I must have missed the original post on this Spanish Rice casserole. Can
> someone please re-post it since there are steps missing in what is given
> below. missing instructions on how to prepare & use the rice, green pepper,
> olives, tomato sauce, water, basil, and taco seasoning. As well as what and
> when they might combine with the meat mixture.
>
> I’d like to know how this is all combined and cooked since it sounds like
> it might be good.
>
> Thanks.
>
> Eileen
>
> From: Teresa Mullen via Cookinginthedark
> Sent: Saturday, October 24, 2020 9:40 AM
> To: Cooking in the Dark
> Cc: Teresa Mullen
> Subject: Re: [CnD] SPANISH RICE CASSEROLE
>
> Hello
> About this recipe, is it ok to use canola oil? And also wash the rice? This
> recipe sounds really delicious.
>
> On Fri, Oct 23, 2020 at 5:05 PM Marilyn Pennington via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
> > SPANISH RICE CASSEROLE
> >
> >
> >
> > 1/2 cup chopped onions
> > 3 cloves garlic, minced
> > 1/4 cup extra virgin olive oil
> > 1 lb. ground beef
> > 1 teaspoon taco seasoning
> > 2/3 cup rice, washed
> > 2 teaspoons salt
> > 1/2 teaspoon dried basil
> > 2/3 cup chopped ripe olives
> > 1 green pepper, chopped
> > 1 8 oz can tomato sauce
> > 1 cup water
> >
> > Sauté onion and garlic in oil for 5 minutes. Add ground beef, breaking up
> > into smaller pieces.
> >
> > Cook, stirring frequently for 10 minutes.
> >
> > Reduce heat and simmer, covered on low heat for 45 minutes or turn into a
> > casserole dish, cover and bake in a preheated 350°F oven for 45 minutes.
> > Enjoy.
> >
> >
> >
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> >
> --
> sincerely,
> teresa mullen
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>
I must be really daft I noticed it through the ingredients, hope this mixup
will be corrected take a time Maryland no rush but it does sound like a
really good recipe I would like to try--
sincerely,
teresa mullen
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Re: [CnD] SPANISH RICE CASSEROLE

[Teresa Mullen via Cookinginthedark]

Hello
About this recipe, is it ok to use canola oil? And also wash the rice? This
recipe sounds really delicious.

On Fri, Oct 23, 2020 at 5:05 PM Marilyn Pennington via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> SPANISH RICE CASSEROLE
>
>
>
> 1/2 cup chopped onions
> 3 cloves garlic, minced
> 1/4 cup extra virgin olive oil
> 1 lb. ground beef
> 1 teaspoon taco seasoning
> 2/3 cup rice, washed
> 2 teaspoons salt
> 1/2 teaspoon dried basil
> 2/3 cup chopped ripe olives
> 1 green pepper, chopped
> 1 8 oz can tomato sauce
> 1 cup water
>
> Sauté onion and garlic in oil for 5 minutes. Add ground beef, breaking up
> into smaller pieces.
>
> Cook, stirring frequently for 10 minutes.
>
> Reduce heat and simmer, covered on low heat for 45 minutes or turn into a
> casserole dish, cover and bake in a preheated 350°F oven for 45 minutes.
> Enjoy.
>
>
>
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>
-- 
sincerely,
teresa mullen
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Re: [CnD] Grocery list monday september 14th 2020

[Teresa Mullen via Cookinginthedark]

I can tell you where the pork rinds are at, I love those LOL they are
usually in the chip aisle where the potato chips and other snacks are. My
favorite is the Maxis brand

On Tue, Sep 15, 2020 at 12:51 PM Jennifer via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> No sorry I was trying to send my grocery list to myself and I didn’t
> realize I was going to cooking in the dark oh boy sorry about that
>
>
>
> > On Sep 15, 2020, at 11:45 AM, Sugar Lopez via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
> >
>
> > Hi, sorry but you los me with this post
>
> > Is this for a recipe or is this your personal list?
>
> > Smile
>
> > sugar
>
> >
>
> > “How lucky I am to have something that makes saying goodbye so hard.”
>
> > - - Winnie the Pooh
>
> > , 
>
> > I appreciate your friendship/support at:
>
> > https://www.gofundme.com/sugars-transplant-journey
>
> > -Sugar
>
> >
>
> > -Original Message-
>
> > From: Cookinginthedark  On
> Behalf Of Jennifer Thompson via Cookinginthedark
>
> > Sent: Tuesday, September 15, 2020 9:28 AM
>
> > To: cookinginthedark@acbradio.org
>
> > Cc: Jennifer Thompson 
>
> > Subject: [CnD] Grocery list monday september 14th 2020
>
> >
>
> > Produce
>
> >
>
> > Avocado
>
> >
>
> > 1 16 ounce mushrooms $2.79
>
> >
>
> > cucumbers
>
> >
>
> >
>
> >
>
> > I need liquid stevia do not know what aisle
>
> >
>
> >
>
> >
>
> > B Q sauce aisle 5 sugar free
>
> >
>
> > It has a picture of an African man
>
> >
>
> >
>
> >
>
> > pork rinds do not know what aisle!!
>
> >
>
> > Sesame oil aisle 12
>
> >
>
> > Aluminum free baking powder aisle 15
>
> >
>
> >
>
> >
>
> > can goods
>
> >
>
> > 1 8 0z (small) can of tomato sauce sugar free
>
> >
>
> > Dairy
>
> >
>
> > Almond milk no sugar added unsweeten
>
> >
>
> >
>
> >
>
> > Frozen
>
> >
>
> > pea pods
>
> >
>
> >
>
> >
>
> > top care epsom salt 4 pounds $2.99 aisle k
>
> >
>
> >
>
> >
>
> >
>
> >
>
> > ___
>
> > 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
>
> --
sincerely,
teresa mullen
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Re: [CnD] Pork Chops

[Teresa Mullen via Cookinginthedark]

Karen, my name is teresa and I do the same thing with the pork chops 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 Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> 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 hope you will too.
> >
> >I do have a recipe that I make with pork chops in the oven.  Your timing
> >will differ if you have a bone in or boneless pork chop, but this is what
> I
> >do.
> >
> >I preheat my oven to 375 degrees and spray a cookie sheet with a little
> pam
> >cooking spray...it helps to cover the sheet with foil, then spray the
> foil,
> >for really easy clean up afterwards.
> >
> >I take two dishes, one I put in ranch dressing, the other, Italian bread
> >crumbs, like Panco or any of them would work.  First you coat your chop or
> >chops in ranch, then in Italian breadcrumbs.  Lay it flat on the foil that
> >you sprayed and put it in the oven. Now, if it's got a bone in it, I
> >usually cook it for around 40 minutes if it's thick with a bone in it at
> >375.  I don't have quite as much experience for boneless chops, so I'm not
> >going to be much use to you there, but someone will probably fill in the
> >blanks.
> >
> >I usually am able to tell my chops are done by touching them very lightly
> >with my fingers. If they're firm, they're done, and you can also tell by
> >smell.
> >
> >I hope this helps. Like I said, I am by no means an expert. This is just
> >something I do.
> >
> >Cindy
> >
> >
> >On Thu, May 28, 2020 at 5:08 PM George Ashiotis via Cookinginthedark <
> >cookinginthedark@acbradio.org> wrote:
> >
> > > Hi everybody,
> > >
> > > I am new to the list.  I have not done a lot of cooking but I am eager
> to
> > > expand my skills.
> > >
> > > I wonder if any of you could provide me with a fairly simple recipe for
> > > making a pork chop.  This chop is over an inch in thickness.  I would
> > > prefer making it in the oven, but I am certainly willing to do it in a
> > > skillet.  Any suggestions and/or guidelines are appreciated.
> > >
> > > Thank you.
> > >
> > > g
> > >
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> > >
> >
> >
> >--
> >Cindy Simpson
> >___
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>
>
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-- 
sincerely,
teresa mullen
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Re: [CnD] "JUST PEACHY" FLUFF SALAD

[Teresa Mullen via Cookinginthedark]

On Sun, May 24, 2020 at 12:32 PM Sugar Lopez via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> "JUST PEACHY" FLUFF SALAD
>
> There's a whole lot of peach flavor waiting for you in our "Just Peachy"
> Fluff Salad. This easy dessert is made from just 5 ingredients and can be
> thrown together just an hour before your next get-together - absolutely no
> baking or cooking involved!
>
> Serves 10
>
> Chill Time  1 Hr
>
>
>
> 1 (4-serving size) package peach gelatin
>
> 1 (21-oz) can peach pie filling
>
> 2 (8-oz) cans crushed pineapple, well drained
>
> 1 (8-oz) container frozen whipped topping, thawed
>
> 3 cups mini marshmallows
>
>
>
> In a large bowl, combine gelatin, pie filling, and pineapple; mix well..
> Gently stir in whipped topping and marshmallows.
>
>
>
> Refrigerate 1 hour, or until ready to serve. Keep refrigerated.
>
>
>
>
>
>
>
>
>
>
>
> "If we could look into each other's hearts and understand the unique
> challenges each of us faces, I think we would treat each other much more
> gently, with more love, patience, tolerance, and care."
>
>  I appreciate your friendship/support at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
> -Sugar 
>
>
>
>
>
>
>
>
>
>
>
>
>
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>
Hello sugar I hope this is not a stupid question but with the gelatin
should it be prepared before it is mixed with the rest of the ingredients?
Or should you just mix it as is?--
sincerely,
teresa mullen
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Re: [CnD] Instant Pot Healthy Crack Chicken - Mexican Style! - TIDBITS Marci

[Teresa Mullen via Cookinginthedark]

On Sun, May 24, 2020 at 5:07 AM gail johnson via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> We've made this and it's good.
> We've frozen it and eaten it later too.
>
>
> Mexican Crack Chicken
> Prep Time: 10 minutes
> Cook Time: 20 minutes
> Total Time: 45 minutes
> Yield: 6 servings
> INGREDIENTS
> 2 pounds boneless, skinless chicken breast or thighs (if breasts are
> especially large, cut them in half horizontally. I feel like they cook up
> more tender this way)
> 1/2 cup salsa (if it's
> a very thick salsa, add 1/4 cup water to the pot as well)
> juice of 1 lime
> 2 teaspoons chili powder
> 1 teaspoon cumin
> 1 teaspoon onion powder
> 1 teaspoon garlic powder
> 1 teaspoon kosher salt
> 1/4 teaspoon black pepper
> 4 ounces 1/3 less fat cream cheese or whipped cream cheese
> 1 cup shredded pepper jack cheese
> 15 oz can black beans, drained and rinsed
> cilantro to garnish
> optional toppings: pico de Gallo or salsa, guacamole, sour cream or plain
> yogurt, taco shells or flour tortillas
> INSTRUCTIONS
> 1. Place chicken breasts in the pressure cooker pot in a single layer
> across
> the bottom, as much as possible.
> 2. Add salsa, lime juice, chili powder, cumin, onion powder, garlic
> powder,
> salt, and pepper.
> 3. Secure the lid and turn pressure release knob to a sealed position.
> Cook at
> high pressure for 20 minutes.
> 4. While chicken is cooking, prepare pico de gallo and guacamole if using
> homemade.
> 5. When pressure cooking is complete, use a natural release.
> 6. Remove the chicken to a plate and shred with two forks or place it in a
> food
> processor and pulse a few times for a smaller dice, being careful not to
> overprocess it to the point that it turns to mush.
> 7. Add cream cheese and pepper jack cheese to the pot. Select saute to
> melt the
> cheese and whisk until smooth. Stir in the black beans and shredded
> chicken.
> 8. Use the chicken for quesadillas, taquitos, hard shell tacos, soft taco
> wraps, taco salad, etc. Serve with pico de gallo, salsa, guacamole, sour
> cream,
> cilantro, or any other favorite Mexican style toppings.
> Freezer Instructions
> 1. Place a freezer safe ziplock inside the pressure cooker pot. Arrange
> the
> chicken in a single layer with the other ingredients in step 1. Seal the
> bag
> and freeze inside pressure cooker pot until solid, then remove the bag
> from the
> pot and return to the freezer until ready to use.
> 2. When ready to cook, add 2-3 tablespoons of water to the pressure cooker
> pot.
> Remove chicken and other ingredients from ziplock and place inside the pot.
> 3. Cook at high pressure for 30 minutes then proceed with the remaining
> directions above.
> NOTES
> The cooked, shredded chicken freezes and thaws really well
> Black beans can be omitted for an even more versatile dish
>
>
>
>
>
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Can this be cooked in a crockpot and if so how many hours cook time?--
sincerely,
teresa mullen
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Re: [CnD] Chorizo

[Teresa Mullen via Cookinginthedark]

No it’s not hard to fine I must miss wrote what I said, it takes apple
cider vinegar, a little bit of cumin garlic and some ground chili like
Mexico chili, or some other brand I have to going to to find it LOL but no
it’s easy to find and yes chorizo is a Mexican sausage that can be spicy or
mild depending on how it’s made, you could use beef or pork some people use
ground chicken

On Fri, May 1, 2020 at 11:17 AM diane.fann7--- via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Chorizo is a really good spicy sausage. Ground chili apple vinegar sounds
> like something I need to get. Is it easy to find?
>
> Diane
>
> -Original Message-
> From: Cookinginthedark  On Behalf
> Of Simon Wong via Cookinginthedark
> Sent: Friday, May 1, 2020 10:50 AM
> To: cookinginthedark@acbradio.org
> Cc: Simon Wong 
> Subject: Re: [CnD] Chorizo
>
> what's a chorizo?
>
> -Original Message-
> From: Teresa Mullen via Cookinginthedark
> Sent: Friday, May 01, 2020 10:05 AM
> To: Cookinginthedark@acbradio.org
> Cc: Teresa Mullen
> Subject: [CnD] Chorizo
>
> Hello everyone I tried to post a question about if anyone has a recipe for
> homemade chorizo I would like to have one, I’ve made just a basic one, by
> using just the ground chili apple vinegar and other spices, but there are
> some that use clothes and cinnamon if anyone has something like that that
> simple every greatly appreciate it thanks and have a blessed day
> --
> sincerely,
> teresa mullen
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>
> --
> This email has been checked for viruses by AVG.
> https://www.avg.com
>
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-- 
sincerely,
teresa mullen
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[CnD] Chorizo

[Teresa Mullen via Cookinginthedark]

Hello everyone I tried to post a question about if anyone has a recipe for
homemade chorizo I would like to have one, I’ve made just a basic one, by
using just the ground chili apple vinegar and other spices, but there are
some that use clothes and cinnamon if anyone has something like that that
simple every greatly appreciate it thanks and have a blessed day
-- 
sincerely,
teresa mullen
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[CnD] Chorizo

[Teresa Mullen via Cookinginthedark]

Hello everyone

Does any one have aa recipe for homemade chorizo?

I know of one but it is just a simple one.

There is one with cinnamon and other ingrediants. If any one has a recipe
for one thanks in advance.
-- 
sincerely,
teresa mullen
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Re: [CnD] MEXICAN STUFFED PEPPERS

[Teresa Mullen via Cookinginthedark]

Hopefully my message is not at the bottom, however with this recipe can
these be put in the freezer for later?? Especially with all of this
coronavirus stuff going on? prepared ahead of time and put in the freezer

On Sat, Apr 4, 2020 at 12:38 PM Sugar Lopez via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> MEXICAN STUFFED PEPPERS
>
> Change the number in the box above to adjust serving size. Please note
> that size of cookware and cook time may vary.
>
> Prep Time 5 Minutes
>
> Cook Time 55 Minutes
>
> Total Time 1 Hour
>
> Servings 8
>
>
>
> 6 to 8 bell peppers any color
>
> *Sugar’s Note: I like the red or yellow one’s, much sweeter than the
> green(my thought)
>
> 1-1/4 pounds lean ground beef
>
> 2 tablespoons homemade taco seasoning (or store-bought)
>
> 1/2 cup diced white or yellow onion
>
> *Sugar’s Note: I love the red onions)
>
> 1 teaspoon minced garlic
>
> 1 14.5 ounce can fire roasted, diced tomatoes
>
> 1 8 ounce can tomato sauce
>
> 1-1/2 cup cooked long grain white rice see note below
>
> 1 4 ounce can diced green chiles, drained
>
> 1 15 ounce can black beans, drained
>
> 1 cup frozen corn no need to thaw
>
> *   1 can of corn can also work)
>
> 1/4 teaspoon crushed red pepper optional
>
> 1-1/2 to 2 cups shredded cheese cheddar, Jack, or Mexican blend
>
> Optional toppings - sour cream thinly sliced green onion, chopped avocado,
> olives, chopped cilantro, diced tomato, salsa
>
>
>
> Preheat oven to 400F.
>
> Slice tops off peppers, remove seeds and trim ribs, if necessary.
>
> Place peppers in a baking dish and add about 1" of water.
>
> Cover with foil and bake in preheated oven for 20 minutes, until slightly
> tender.
>
> Remove from oven and reduce oven temperature to 375 degrees F.
>
> Remove peppers from baking dish and pour off water.
>
> Return peppers to baking dish.
>
> While peppers are in the oven, add 1 tablespoon vegetable oil to a large
> saute pan and place over medium-high heat.
>
> *Sugar’s Note” I like to use the different infused oils such as Garlic and
> extra virgin olive oil(they do have other infused flavors)
>
> Add ground beef and cook, stirring to break up the beef, until browned and
> cooked through.
>
> Drain off as much grease as possible from the pan.
>
> Return the pan to the heat, add onion and garlic and cook till
> tender.(about 10 minutes or so)
>
> Reduce heat to medium and add the taco seasoning, tomatoes, tomato sauce,
> beans, rice, green chiles, frozen corn, crushed red pepper (if using), and
> 1 cup cheese.
>
> Cook until combined and cheese has melted.
>
> Fill peppers with the beef mixture and return to baking dish.
>
> Cover with foil and bake at 375 degrees F for 25 minutes to 30 minutes, or
> until peppers are very tender and filling is heated through.
>
> Remove foil, top with remaining shredded cheese, and bake for an
> additional 5 minutes until cheese has melted.
>
> RECIPE NOTES
>
> This recipe will make enough to fill 6 large or 8 medium sized bell
> peppers.
>
> Cook your rice before beginning filling.
>
> To yield 1-1/2 cups cooked rice, use 1/2 cup rice to 1 cup water and cook
> according to the package directions.
>
> Feel free to make some or all of the following changes to suit your
> nutritional preferences:
>
> - Substitute lean ground turkey for the ground beef
>
> - Use brown rice in place of the white rice
>
> - Reduce or eliminate the cheese in the filling
>
>
>
>
>
> “How lucky I am to have something that makes saying goodbye so hard.”
>
> - - Winnie the Pooh
>
> , 
>
> I appreciate your friendship/support at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
> -Sugar
>
>
>
>
>
>
>
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>
-- 
sincerely,
teresa mullen
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Re: [CnD] Sugar’s Tamale Pie

[Teresa Mullen via Cookinginthedark]

Hello sugar thank you so much for the recipe, I have not made it yet will
soon, I’ve also heard some of these other recipes and they all sound good
right now especially for this weather where I Matt I moved to Indiana as of
February and it is a bit chilly, no pun intended it is perfect for chili
LOL thanks again in advance

On Thu, Apr 2, 2020 at 12:20 PM Sugar Lopez via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Good morning Theresa,
> I have heard of that but I have not made it with the mazza.
> I will look one ip for you.
> Oh and I almost skipped on your post because your reply is at the very
> bottom.
> Not sure how to fix that but I know there is a way.
> Hugs and thanks.
> Sugar
>
> "A day without a friend is like a pot without a drop of honey."
> -Winnie the Pooh
> Please support me in my journey to another opportunity of life at:
> https://www.gofundme.com/sugars-transplant-journey
> , 
> Sugar
>
> -Original Message-
> From: Cookinginthedark  On Behalf
> Of Teresa Mullen via Cookinginthedark
> Sent: Wednesday, April 1, 2020 9:34 PM
> To: cookinginthedark@acbradio.org
> Cc: Teresa Mullen 
> Subject: Re: [CnD] Sugar’s Tamale Pie
>
> On Wed, Apr 1, 2020 at 9:02 PM Sugar Lopez via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
> > Sugar’s Tamale Pie
> >
> >
> >
> > I've made this plenty of times, and it's really good!!
> >
> >
> >
> > 2lbs. ground beef-I use lean
> >
> > 1 2 cans black pitted olives
> >
> > 1 can of whole Kernel Corn
> >
> > *   Lately I’ve been using cream corn and I like it better*
> >
> > 1 lg chopped onion
> >
> > 2 strans chopped green onion
> >
> > 1 small chopped green bell pepper
> >
> > 1-2 cups of grated cheddar cheese(see note at bottom)
> >
> > 1 small can Tomato Sauce
> >
> > or Diced tomatos with flavor like roased garlic and oregano etc..
> >
> > ½ teaspoon Chili powder pepper
> >
> > Garlic powder, to taste
> >
> > Salt to taste
> >
> > 2 boxes of Jiffy Corn bread mix
> >
> > (Each box will take 1 egg and 1/3 milk
> >
> > You will prepare each box separately
> >
> >
> >
> > Preheat oven to 350 for about 20 minutes.
> >
> > Spray Pam on baking dish
> >
> > Mix 1 box of corn bread mix and pour in to baking dish.
> >
> > Place in oven for about 15 minutes to lightly brown the bottom (not
> > baking it just yet) then take it out
> >
> >
> >
> > Brown beef for about 10 minutes. Add garlic powder and salt. Add
> > onions, green onion, bell peppers, and chili powder.
> >
> > Let simmer until brown, Add olives and corn and tomato sauce.
> >
> > When ready, pour meat over baking dish with bottom of corn bread
> >
> > Spread cheese on top of meat.
> >
> > Grab the other already prepared box of corn bread and pour carefully
> > over top layer.
> >
> > I like to use a plastic spoon or spatula as it is a challenge
> >
> > Mix the other box of corn bread mix and pour on top of cheese.
> >
> > Place in oven for 40 minutes or until corn bread is brown. Remove and
> > serve.
> >
> > *note*
> >
> >
> >
> > If you are a cheese lover like I am, you may use as much cheese as
> > possible Also, if you wish more vegetables, you may such as: red bell
> > pepper, or yellow.
> >
> >
> >
> > Enjoy!!
> >
> >
> >
> >
> >
> > “How lucky I am to have something that makes saying goodbye so hard.”
> >
> > - - Winnie the Pooh
> >
> > , 
> >
> > I appreciate your friendship/support at:
> >
> > https://www.gofundme.com/sugars-transplant-journey
> >
> > -Sugar
> >
> >
> >
> > ___
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> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
> Hello sugar have you made one with using tamale MASA? I am in wanting to
> learn that one as well this one is a good easy recipe to make but I would
> like to learn to make the one with the tamale MASA do you have a recipe for
> that one? God bless you thank you in advance
> --
> sincerely,
> teresa mullen
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-- 
sincerely,
teresa mullen
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Re: [CnD] Sugar’s Tamale Pie

[Teresa Mullen via Cookinginthedark]

On Wed, Apr 1, 2020 at 9:02 PM Sugar Lopez via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Sugar’s Tamale Pie
>
>
>
> I've made this plenty of times, and it's really good!!
>
>
>
> 2lbs. ground beef-I use lean
>
> 1 2 cans black pitted olives
>
> 1 can of whole Kernel Corn
>
> *   Lately I’ve been using cream corn and I like it better*
>
> 1 lg chopped onion
>
> 2 strans chopped green onion
>
> 1 small chopped green bell pepper
>
> 1-2 cups of grated cheddar cheese(see note at bottom)
>
> 1 small can Tomato Sauce
>
> or Diced tomatos with flavor like roased garlic and oregano etc..
>
> ½ teaspoon Chili powder pepper
>
> Garlic powder, to taste
>
> Salt to taste
>
> 2 boxes of Jiffy Corn bread mix
>
> (Each box will take 1 egg and 1/3 milk
>
> You will prepare each box separately
>
>
>
> Preheat oven to 350 for about 20 minutes.
>
> Spray Pam on baking dish
>
> Mix 1 box of corn bread mix and pour in to baking dish.
>
> Place in oven for about 15 minutes to lightly brown the bottom (not baking
> it just yet) then take it out
>
>
>
> Brown beef for about 10 minutes. Add garlic powder and salt. Add onions,
> green onion, bell peppers, and chili powder.
>
> Let simmer until brown, Add olives and corn and tomato sauce.
>
> When ready, pour meat over baking dish with bottom of corn bread
>
> Spread cheese on top of meat.
>
> Grab the other already prepared box of corn bread and pour carefully over
> top layer.
>
> I like to use a plastic spoon or spatula as it is a challenge
>
> Mix the other box of corn bread mix and pour on top of cheese.
>
> Place in oven for 40 minutes or until corn bread is brown. Remove and
> serve.
>
> *note*
>
>
>
> If you are a cheese lover like I am, you may use as much cheese as
> possible Also, if you wish more vegetables, you may such as: red bell
> pepper, or yellow.
>
>
>
> Enjoy!!
>
>
>
>
>
> “How lucky I am to have something that makes saying goodbye so hard.”
>
> - - Winnie the Pooh
>
> , 
>
> I appreciate your friendship/support at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
> -Sugar
>
>
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
Hello sugar have you made one with using tamale MASA? I am in wanting to
learn that one as well this one is a good easy recipe to make but I would
like to learn to make the one with the tamale MASA do you have a recipe for
that one? God bless you thank you in advance
-- 
sincerely,
teresa mullen
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[CnD] Brussel sprouts

[Teresa Mullen via Cookinginthedark]

Hello every one.
When cooking brussel sprouts, after cooking bacon is that when you should saute 
them? Or should mushrooms and onions be first?


Teresa Sanchez sent from my iPhone
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Re: [CnD] Okay about the Pen Friend

[Teresa Mullen via Cookinginthedark]

Hello

I am so sorry, I am the one that started asking about different ways to label 
foods, and meats.
I was having a bit of issues when it comes to labeling frozen foods, and 
Innoway it does pertain to cooking because of labeling things, and you don't 
want to get the wrong thing out of the freezer or from the cabinet LOL so sorry 
about that. Have a blessed day

Teresa Sanchez sent from my iPhone

> On May 13, 2019, at 3:20 PM, Jeanne Donovan via Cookinginthedark 
>  wrote:
> 
> I hate to be one of those people, but  unless you are using the Pen Friend
> to  some whow  record recipes, which  doesn't seem possible, then can we get
> back to recipes?  Things to use in cooking are always interesting, but  I,
> like most folks are busy and   I wind up just deleting non cooking posts.
> It's not a problem deleting them, but that's not why I joined the list. I
> don't mean to offend any one, but sometimes it's more efficient to go off
> list for some threads. 
> 
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Re: [CnD] Laminating And Use Of Pen Friend

[Teresa Mullen via Cookinginthedark]

Hello Rich

Guess what! I was talking to a friend of mine who is going to let me use her 
Breller because the one I have well I accidentally dropped it and it does not 
work now. She has a pen friend and she's going to give it to me for 20 bucks 
she says she does not use it and said I can have it that is awesome!

Teresa Sanchez sent from my iPhone

> On May 8, 2019, at 11:37 AM, Richard Kuzma via Cookinginthedark 
>  wrote:
> 
> Yes, you  can.
> I do it all the time and it saves on buying the labels that tend to be 
> expensive.
> 
> 
> -Original Message-
> From: Brink-Chaney, Marcie A via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, May 08, 2019 2:22 PM
> To: 'cookinginthedark@acbradio.org' 
> Cc: Brink-Chaney, Marcie A 
> Subject: [CnD] Laminating And Use Of Pen Friend
> 
> Someone on the list stated that they laminated business cards with the pen 
> friend stickers on the card with the laminated part covering the sticker.  I 
> understand that you can still use the pen friend to read the sticker. But can 
> you record over what you recorded on the label  after the card has been 
> laminated?
> 
> Thanks,
> Marcie Brink-Chaney CVRT CATIS
> Visually Impaired Services
> University Health Center
> Detroit Receiving Hospital
> Detroit Medical Center
> Address:  4201 St. Antoine
> Detroit MI 48201
> Phone:  (313)745-4131
> Email:  mbrin...@dmc.org
> 
> 
> This message (including any attachments) is confidential and intended solely 
> for the use of the individual or entity to whom it is addressed, and is 
> protected by law. If you are not the intended recipient, please delete the 
> message (including any attachments) and notify the originator that you 
> received the message in error. Any disclosure, copying, or distribution of 
> this message, or the taking of any action based on it, is strictly 
> prohibited. Any views expressed in this message are those of the individual 
> sender, except where the sender specifies and with authority, states them to 
> be the views of Tenet Healthcare Corporation.
> 
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Re: [CnD] Subscription

[Teresa Mullen via Cookinginthedark]

I was wondering what's going on, I was suddenly getting messages and now I am 
not I hope everything is OK or is it in my end so happy cooking everyone

Teresa Sanchez sent from my iPhone

> On Apr 30, 2019, at 5:06 AM, diane.fann7--- via Cookinginthedark 
>  wrote:
> 
> Teresa, When I saw your email, I realized I hadn't heard fromn this list in a 
> while. Diane
> 
> -Original Message-
> From: Teresa Mullen via Cookinginthedark  
> Sent: Tuesday, April 30, 2019 7:25 AM
> To: cookinginthedark@acbradio.org
> Cc: Teresa Mullen 
> Subject: [CnD] Subscription
> 
> 
> Hello
> Is any one having trouble receiving email? Or did you all stop sending 
> recipes? Lol Sorry for sending this message, Happy cooking.
> 
> Teresa Sanchez sent from my iPhone
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> 
> ---
> This email has been checked for viruses by AVG.
> https://www.avg.com
> 
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[CnD] Subscription

[Teresa Mullen via Cookinginthedark]

Hello
Is any one having trouble receiving email? Or did you all stop sending recipes? 
Lol
Sorry for sending this message, Happy cooking.

Teresa Sanchez sent from my iPhone
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Re: [CnD] freezing meat and labeling it

[Teresa Mullen via Cookinginthedark]

Hello Rich
Everyone here has been so helpful, I love all the ideas for helping me with my 
meat situation freezing hope the word meat is spelled right LOL that idea of 
buying or of getting business cards and laminating them is an awesome idea I 
should try that I do have a whole puncher and of course I can buy rubber bands 
or some kind a plastic tie so that way the use of wear and tear, also where can 
one get a laminate machine? 
Thanks to everyone for all your ideas, and when I use them I will let you know 
how they worked thanks again and to all of you have an awesome Easter and be 
safe if you are going anywhere

Teresa Sanchez sent from my iPhone

> On Apr 19, 2019, at 9:59 AM, Richard Kuzma via Cookinginthedark 
>  wrote:
> 
> I use a pen friend label, but I have put them on business cards and then
> laminated them with a small laminator,
> 
> I then punch a whole in the and use rubber bands to attatch them to the item
> in freezer.
> 
> Then pen friend labels are protected from moisture since laminated and it
> works awesomely.
> 
> I also have an id mate barcode scanner, which I made my own barcode labels
> and did the same business card thing and it works very well also.
> 
> For the ones I barcoded I made a duplicate label and put it on a index card
> so I can just scan the index cards and see what I have to shccose from
> without rummaging in the freezer.
> 
> Let me know if I can help any other way.
> 
> rich
> 
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[CnD] Freezing meat

[Teresa Mullen via Cookinginthedark]

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
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Re: [CnD] barbiecuing?

[Teresa Mullen via Cookinginthedark]

Hello Penny

So when cooking your meat on the grill and I hope meet is spelled right LOL is 
the timing the same as if you were cooking it over the stove, or oven, and with 
a thermometer what temperatures should they be at while cooking on the grill

Teresa Sanchez sent from my iPhone

> On Apr 15, 2019, at 7:37 AM, Penny Reeder via Cookinginthedark 
>  wrote:
>
> I have barbecued successfuly while using a gas grill, but i must admit it’s 
> not my favorite way to cook. The burgers, steaks, hot dogs, and chicken 
> thighs and the salmon and baby potatoes have all come out well, but it still 
> makes me nervous and worried that especially things like chicken might be 
> underdone. Still, you can do it, and using a timer and a talking thermometer 
> helps a lot!
>
> Sent from my iPhone
>
>> On Apr 15, 2019, at 10:23 AM, May Anderson via Cookinginthedark 
>>  wrote:
>>
>> Good evening everyone.
>>
>> I was wondering if there was a safe way for a totally blind person to 
>> barbecue? I would love to be able to make barbecued hamburgers and hot dogs 
>> for starters.
>>
>> May, Baby J and little Snowman
>> www.canadianlynx.ca
>> m...@canadianlynx.ca
>>
>>
>>
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>
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[CnD] Test

[Teresa Mullen via Cookinginthedark]

Hello everyone
I am sending a test email, sorry for doing this I am not receiving emails from 
the list I just want to make sure that everything is OK with this address thanks

Teresa Sanchez sent from my iPhone
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Re: [CnD] BUTTERSCOTCH DUMP CAKE

[Teresa Mullen via Cookinginthedark]

Hello 

Ok once I made one with pineapple, and cherry filling and it came out as sorta 
of like pudding texture .
It has been a long time since I have made it.
Can't wait to try this recipe!

Teresa Sanchez sent from my iPhone

> On Apr 12, 2019, at 6:47 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> I have baked this cake and in one hour, it is always done.  You can put a 
> toothpick to test the cake when you take it out of the oven.  If  batter is 
> on the toothpick, the cake is not quite done.
> Marilyn
> 
> -Original Message-----
> From: Teresa Mullen via Cookinginthedark  
> Sent: Friday, April 12, 2019 7:42 AM
> To: cookinginthedark@acbradio.org
> Cc: Teresa Mullen 
> Subject: Re: [CnD] BUTTERSCOTCH DUMP CAKE
> 
> Hello 
> 
> With this recipe, when done, do you leave the contents in the pan? It has 
> been a long time since I made dump cake.
> Also how can  you tell if it is done?
> 
> Teresa Sanchez sent from my iPhone
> 
>> On Apr 10, 2019, at 8:30 PM, Marilyn Pennington via Cookinginthedark 
>>  wrote:
>> 
>> BUTTERSCOTCH DUMP CAKE
>> 
>> 2019-02-13Cakes
>> 
>> 1 pkg. yellow cake mix
>> 
>> 1 pkg. vanilla instant pudding mix
>> 
>> 1 c. sour cream
>> 
>> 1/4 c. oil
>> 
>> 4 eggs
>> 
>> 1 (6 oz.) pkg. butterscotch morsels
>> 
>> 
>> 
>> Mix all above ingredients except morsels together well. Add morsels 
>> and blend in mixture with spoon. Grease and flour a bundt pan. Pour 
>> batter into pan
>> 
>> and bake at 350 degree oven 1 hour or until done.
>> 
>> 
>> 
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[CnD] Grilling/stove top

[Teresa Mullen via Cookinginthedark]

Hello all chefs!
I got a question about grilling hamburgers.
Is the timing the same when cooking them on the grill verses  stove top? I had 
a picnic and we had a volunteer sighted cooked the burgers, and well mine I can 
use as a hockey puck!
We also did hot dogs on the grill as well, those are pretty much easy.
I'm just curious thanks for help and advice in advance.

Teresa Sanchez sent from my iPhone
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Re: [CnD] BUTTERSCOTCH DUMP CAKE

[Teresa Mullen via Cookinginthedark]

Hello 

With this recipe, when done, do you leave the contents in the pan? It has been 
a long time since I made dump cake.
Also how can  you tell if it is done?

Teresa Sanchez sent from my iPhone

> On Apr 10, 2019, at 8:30 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> BUTTERSCOTCH DUMP CAKE  
> 
> 2019-02-13Cakes
> 
> 1 pkg. yellow cake mix
> 
> 1 pkg. vanilla instant pudding mix
> 
> 1 c. sour cream
> 
> 1/4 c. oil
> 
> 4 eggs
> 
> 1 (6 oz.) pkg. butterscotch morsels
> 
> 
> 
> Mix all above ingredients except morsels together well. Add morsels and
> blend in mixture with spoon. Grease and flour a bundt pan. Pour batter into
> pan
> 
> and bake at 350 degree oven 1 hour or until done.
> 
> 
> 
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Re: [CnD] Cauliflower Soup

[Teresa Mullen via Cookinginthedark]

Hello Helen

About this recipe, what if some of us don't have a dutch oven?
Can this be done in a crock pot?


Teresa Sanchez sent from my iPhone

> On Jan 22, 2019, at 10:01 AM, Helen Whitehead via Cookinginthedark 
>  wrote:
>
>Cauliflower Soup  Tried And True!
>
> I made this on Sunday, but omitted the caraway seeds, I don't like them.
> I had a large head of cauliflower, so I used the whole thing. I had to
> freeze some, my husband doesn't like cauliflower. The  soup sure is good!
>
> 2 tbsp. butter.
> 2 cups finely chopped onion.
> 4-1/2 cups cauliflower florets.
> 3 cups diced peeled baking potato.
> ½ cup finely chopped carrot.
> 1 tsp. caraway seeds.
> 6 cups fat-free less-sodium chicken broth.
> ½ tsp. salt.
> 1/8 tsp. freshly ground black pepper.
>
> Melt butter in a Dutch oven over medium-high heat.
> Add onion.  Cook 4 minutes or until lightly browned, stirring occasionally.
> Add the cauliflower, potato, carrot, and caraway seeds.
> Cook 6 minutes or until cauliflower begins to brown, stirring frequently.
> Add broth: bring to a boil.
> Reduce heat: simmer 20 minutes or until vegetables are tender.
> Stir in salt and pepper.
>
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Re: [CnD] CP Honey-Lime Chicken Soft Tacos

[Teresa Mullen via Cookinginthedark]

Hello sugar

I hope that Christmas and New Year's were awesome for you, I have a question 
about this recipe, when it comes to honey how do you remove it from a measuring 
cup without getting it all Llover stuff, I find honey is hard to get off. LOL 
this recipe sounds very tasty and I might try it. But my question is about 
honey thanks in a Vance

Teresa Sanchez sent from my iPhone

> On Jan 7, 2019, at 7:53 PM, Sugar Lopez via Cookinginthedark 
>  wrote:
> 
> CP Honey-Lime Chicken Soft Tacos
> 
> 
> 
> Let's talk Chicken.
> 
> Chicken is a household staple for many families, and it's pretty much
> written in a law somewhere that you can never have too many chicken recipes.
> 
> 
> 
> SO, here's another one!
> 
> 
> 
> Honey-Lime Chicken Soft Tacos
> 
> serves 8ish
> 
> 
> 
> 3 pounds boneless, skinless chicken breast, cut into 1-inch strips
> 
> 1/3 cup honey
> 
> 2 limes, juiced
> 
> 3 garlic cloves, minced
> 
> 2 teaspoons chili powder
> 
> 1 (14-ounce) can green enchilada sauce (naturally gluten free, but
> double-check ingredient listing)
> 
> 1/2 cup heavy whipping cream (to add later)
> 
> corn tortillas for serving
> 
> 
> 
> suggested toppings: shredded cheddar or mozzarella cheese, sour cream,
> sliced olives
> 
> 
> 
> Use a 6-quart slow cooker. Place the chicken into the insert.
> 
> Add the honey, lime juice, garlic, and chili powder. 
> 
> Stir in the enchilada sauce (verde sauce). Cover, and cook on low for 6 to 7
> hours.
> 
> Shred the meat completely using two forks, and stir in the heavy cream.
> 
> Spoon with a slotted spoon into warm corn tortillas and top with your
> desired fixens'.
> 
> 
> 
> The Verdict.
> 
> I think you'll really love how the honey and enchilada sauce marry for a
> twangy sauce that is balanced beautifully with the cream.
> 
> The filling freezes and reheats nicely.
> 
> Shredding chicken breast before serving really helps the texture -- since
> chicken breast has super little fat or oil, you want the chicken to have the
> opportunity to soak up all the juices in the pot.
> 
> 
> 
> Enjoy!!
> 
> xoxo steph
> 
> 
> 
> 
> 
> "Not that I speak in respect of want: for I have learned, in whatsoever
> state I am, therewith to be content."
> 
> -Philippians 4:11
> 
> 
> 
> Please Remember me at:
> 
> https://www.gofundme.com/sugars-transplant-journey
> 
> 
> 
> Hugs, Sugar
> 
> 
> 
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Re: [CnD] cranberry relish

[Teresa Mullen via Cookinginthedark]

Teresa Sanchez sent from my iPhone


Hello Abi
My guess is when you do the cranberry recipe is not to add the hot peppers and 
maybe a little less sweet or don't add sweetness to it, cranberries in a way or 
a little bit natural when it comes to sweetness, and also are a bit tangy good 
luck with your recipe
> On Nov 24, 2018, at 12:10 AM, abby via Cookinginthedark 
>  wrote:
> 
> My host for Thanksgiving dinner served an herbal relish, but with hot
> pepper.  Has anyone done an herbal cranberry condiment without hot pepper?
> What spices?
> 
> I want to roast a goose for Christmas, and would like the cranberries to be
> a little less sweet.
> 
> Abby
> 
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Re: [CnD] Cucumber Dip

[Teresa Mullen via Cookinginthedark]

Oh OK, sorry! LOL this recipe sounds good thank you I will try it

Teresa Sanchez sent from my iPhone

> On Aug 11, 2018, at 9:32 AM, Lisa Belville via Cookinginthedark 
>  wrote:
>
> Hi.
>
>
> It's a dip for cucumbers or other vegetables.  But since it has dill in it, 
> the dip goes well with cucumbers.
>
>
> Lisa
>
>
>
>> On 8/11/2018 3:27 AM, Teresa Mullen via Cookinginthedark wrote:
>>
>> Teresa Sanchez sent from my iPhone
>>
>>> On Aug 10, 2018, at 2:59 PM, Lisa Belville via
>> I am where does the cucumbers come in for this recipe?
>>> Cookinginthedark  wrote:
>>>
>>> I found this recipe when I was looking for a cucumber dip.  It also goes 
>>> very well with celery or carrots.  A good club cracker or veggie/potato 
>>> chip works, too.
>>>
>>>
>>> It tastes a little like a good French Onion dip crossed with a creamy dill 
>>> dip.  It is also very addictive.
>>>
>>>
>>>
>>> Cucumber Dip
>>>
>>>
>>> Ingredients
>>> Prep Time: 8 h 10 m
>>> 20 servings
>>>
>>> 1 cup sour cream
>>> 1 cup mayonnaise
>>> 1 tablespoon dried minced onion
>>> 2 tablespoons dried parsley
>>> 2 teaspoons dried dill weed
>>> 2 teaspoons Beau Monde ™ seasoning
>>> 1/4 teaspoon seasoning salt
>>> 1/8 teaspoon ground black pepper
>>>
>>> Directions
>>>
>>> 1
>>> In a medium bowl, mix sour cream, mayonnaise, onion, parsley, dill weed, 
>>> Beau Monde (TM) seasoning, seasoning salt and pepper. Cover and chill in 
>>> the refrigerator 8 hours, or overnight, before serving.
>>>
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>>>
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>>
>>
>
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[CnD] Cupcakes

[Teresa Mullen via Cookinginthedark]

Hello everyone
I have a cupcake question, when making cupcakes and I know some of you had 
posted this but I accidentally deleted some of the messages hoops sorry LOL 
when it comes to cupcakes and or muffins how much should you fill the cup paper 
cup or the muffin pan if you're not using the cupcake linings?

Teresa Sanchez sent from my iPhone
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[CnD] Test

[Teresa Mullen via Cookinginthedark]

Hello
Want to make sure that I'm still subscribe to this list
Tried to send a question on one of the recipes, and the email came back to me 
would Sammy let me know that I'm still subscribe that would be great thanks in 
events Theresa

Teresa Sanchez sent from my iPhone
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Re: [CnD] Cheese Bubble Ring with 3 Variations

[Teresa Mullen via Cookinginthedark]

Hello all

What is a ring mould? Is it the same and a punt cake pan?

Teresa Sanchez sent from my iPhone

> On Apr 18, 2018, at 6:19 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> Cheese Bubble Ring with 3 Variations
> 
> 2 pkgs. refrigerated biscuits
> 
> 2 tbsp. melted butter or margarine
> 
> 1 cup grated Cheddar cheese (or 1/2 cup grated Parmesan cheese)
> 
> Heat oven to 475 degrees F. Lightly grease 8-inch ring mold.
> 
> Separate biscuits. Roll each between palms into a ball; brush with
> 
> butter or margarine; coat with cheese. Put 10 or 11 biscuits into
> 
> ring mold. Arrange remaining biscuits on top, placing one between
> 
> each two biscuits on bottom layer.
> 
> Bake 10 minutes.
> 
> VARIATIONS:
> 
> ONION:
> 
> Soak 1 tablespoon instant minced onion in 2 tablespoons water. Add to
> 
> melted butter or margarine. Brush on biscuits; place in ring mold and
> 
> bake as above. (make with or without cheese)
> 
> GARLIC:
> 
> Add 1/2 clove of garlic, crushed, to melted butter or margarine.
> 
> Brush on biscuits; place in ring mold and bake as above. (make with
> 
> or without cheese)
> 
> SPICY NUT RING:
> 
> Mix together:
> 
> 1/2 cup sugar
> 
> 1/2 teaspoon ground cinnamon
> 
> 1/4 teaspoon ground nutmeg
> 
> 1/4 teaspoon ground ginger
> 
> After brushing biscuits with butter (do not use the cheese), roll in
> 
> spicy sugar mixture. Place in ring mold.
> 
> Sprinkle over and between biscuits:
> 
> 1/2 cup chopped walnuts or pecans
> 
> Bake as above.
> 
> Makes 6-8 servings.  Enjoy.
> 
> 
> 
> 
> 
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Re: [CnD] CREAM CHEESE DANISH

[Teresa Mullen via Cookinginthedark]

Teresa Sanchez sent from my iPhone
Hello, I have a question about this recipe when laying the croissant rolls on 
bottom and how they are already cut to form the rules and then you put the 
mixture on top then another crescent rolls on top when baking, Doesn't the 
mixture seep out?
> On Apr 9, 2018, at 5:24 PM, Gerry Leary via Cookinginthedark 
>  wrote:
> 
> Do you use pre-cooked croissant rolls or frozen ones?
> 
> Sent from my iPhone this time 
> 
> On Apr 9, 2018, at 10:52 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> CREAM CHEESE DANISH  
> 
> Desserts
> 
> 2 pkgs. crescent rolls
> 
> 2 (8 oz.) pkgs. cream cheese, softened
> 
> 3/4 c. sugar
> 
> 3 tsp. lemon juice
> 
> 1 tsp. vanilla
> 
> 1 egg yolk (save white for top)
> 
> 
> 
> Line bottom of 9"x13" pan with 1 package crescent rolls. Mix all ingredients
> together, spread over rolls. Lay other package of rolls on top. Mix egg
> white
> 
> with 1/3 cup sugar. Spread over top. Sprinkle with cinnamon. Bake at 350
> degrees for approximately 25 minutes.
> 
> 
> 
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Re: [CnD] Cranberry Pork Loin

[Teresa Mullen via Cookinginthedark]

Hello

What sites can you eat with this meal?

Teresa Sanchez sent from my iPhone

> On Mar 18, 2018, at 6:27 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> Cranberry Pork Loin
> 
> 1 (3 pound) boneless pork loin
> 
> 1 (16 ounce) can jellied cranberry sauce
> 
> 1/4 cup sugar
> 
> 1/2 cup cranberry juice
> 
> 1 teaspoon dry mustard
> 
> 1/4 teaspoon ground cloves, optional
> 
> Place pork loin in 5 to 6 quart slow cooker. Combine remaining ingredients
> in a bowl. Pour sauce over pork. Cover; cook on low for 4 to 6 hours, or
> until meat is tender.
> 
> Note:
> 
> To thicken the sauce, remove cooked meat to a platter and cover to keep
> warm. Mix 2 tablespoons cornstarch with 2 tablespoons water in a small bowl.
> Turn cooker to high. Stir cornstarch mixture into simmering sauce. Continue
> stirring until thoroughly combined. Then allow sauce to simmer until
> thickened, about 10 minutes. Stir occasionally to keep sauce from getting
> lumpy. Serve thickened sauce over or alongside pork slices.
> 
> Makes 6 to 8 servings.  Mama's Co rner. 
> 
> 
> 
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Re: [CnD] Tofu with Roasted Chili Paste | Tau Hu Nam

[Teresa Mullen via Cookinginthedark]

Teresa Sanchez sent from my iPhone

> On Mar 22, 2018, at 1:21 PM, gail johnson via hello where can I find chili 
> paste? Cookinginthedark  wrote:
> 
> You can use any Chili Paste you desire.
> Tofu with Roasted Chili Paste | Tau Hu Nam Prik Pao
> Makes 2-3 servings
> Ingredients
> 1 14-ounce block of firm tofu
> 3-4 cloves garlic, chopped
> 2 green onions, sliced thinly
> 2 Tablespoons roasted chili paste (nam prik pao)
> Instructions
> Cut the tofu into medium-sized rectangles and blot dry on paper towels.
> Saute the garlic in canola oil over medium high heat. When it's almost golden 
> brown, add the  roasted chili paste and saute for a few seconds longer.
> Then add the tofu and coat well with the chili and garlic. Cook until the 
> tofu is golden brown and  the chili and garlic have formed a slight crust on 
> the outside.
> Add green onions, cook for a second longer, and then take off the heat. Serve 
> with jasmine rice.
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Re: [CnD] Need Substitution Ideas for Berry Trifle recipe

[Teresa Mullen via Cookinginthedark]

Hello I made something similar when I was a student at a blind center. I 
remember layering all the ingredients but never added the liquor of course 
because of the blind center LOL!

I remember we layered the pound cake with berries vanilla pudding and whip 
cream then link it again with the poundcake and so forth ending with the 
putting on top and whip cream on top when you refrigerate it for however long 
until you serve it.

Teresa Sanchez sent from my iPhone

> On Jan 20, 2018, at 10:43 AM, Pamela Fairchild via Cookinginthedark 
>  wrote:
> 
> It is late to mention this, but I believe my point is well taken in this 
> case. If you don't want to use the alcohol in this recipe, just increase the 
> amount of milk from 1/2 to 3/4 cup and leave the liquor out altogether. The 
> number of ingredients in this recipe will flavor it just fine without the 
> extra help.
> 
> Pamela Fairchild 
> 
> 
> -Original Message-
> From: Lisa Belville via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Friday, December 15, 2017 12:50 AM
> To: cookinginthedark@acbradio.org
> Cc: Lisa Belville
> Subject: [CnD] Need Substitution Ideas for Berry Trifle recipe
> 
> 
> Hi, all.
> 
> I'm wanting to make this, but not sure what to substittute for the praline 
> liqueur, I can't find it  locally and even Amazon is coming up blank. The 
> closest is betty Crocker praline ice cream and cake topping.
> Here's the recipe:
> 
> 
> Berry Trifle
> Makes 18 servings
> 
> 1 (10.75 ounce) package prepared pound cake, cubed
> 1 (10 ounce) package frozen blueberries
> 1 (10 ounce) package frozen raspberries
> 1 (10 ounce) package frozen blackberries
> 2 tablespoons praline liqueur
> 1 (5 ounce) package instant vanilla pudding mix
> 1/2 cup milk
> 1 (14 ounce) can sweetened condensed milk
> 1 (8 ounce) container frozen whipped topping, thawed
> 
> Directions
> Prep, 15 m, Cook, -, Ready in, 2 h
> 1, Place cubed cake in bottom of large glass serving bowl. Layer the 
> blueberries, raspberries and blackberries on top of the cake. Sprinkle with 
> praline liqueur.
> 2, In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of 
> whipped topping, stir well. Pour mixture over frozen berries. Top custard 
> with remaining cool whip. Let sit at room temperature for 1 hour or in 
> refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.
> Sent from my iPhone
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Re: [CnD] Baked Pork Chops And Rice tried and True!

[Teresa Mullen via Cookinginthedark]

I do not know if I read it in the recipe, but do you use on cooked rice? Thanks 
in advance

Teresa Sanchez sent from my iPhone

> On Jan 22, 2018, at 9:45 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> I got this from Helen and we all liked it.  I have made this two times.
> 
> Marilyn
> 
> -Original Message-
> From: Helen Whitehead via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Monday, January 22, 2018 8:30 AM
> To: cookinginthedark@acbradio.org
> Cc: Helen Whitehead
> Subject: [CnD] Baked Pork Chops And Rice tried and True!
> 
>Baked Pork Chops And Rice Tried And True
> I made this recently, and this time, I cut the chops up in to bite sized
> pieces. I liked this method better.
> I always make notes when making and keeping recipes, because, sometimes,
> I'll tweak it to what ingredients I have here, or use a substitute for
> something else I may not have here.
> I bake this for an hour.
> 
> I made this on September 25, 2016.
> It was really good! 
> 
> 6 pork chops 3/4 -inch thick (about 2 lb total)
> I only had 4 boneless chops
> 1   t chili powder
> 
> 1   t salt
> 
> 1 dsh black pepper
> 
> 1   c long grain rice raw
> 
> 1 onion small, chopped (3/4 cup)
> I chopped up 2 small onions
> 2 can stewed tomatoes (15 oz)
> I used a big 796 milliliter can
> 
> 4  oz cheddar cheese shredded (about 1 c, optional)
> I didn't bother with the cheese.
> And I didn't brown the pork chops either.
> I baked it for an hour at 350.
> 
> Preheat oven to 350 degree F.  Trim fat from chops.  Heat fat
> 
> in a large skillet over medium-low heat until skillet is
> 
> coated with fat.  Discard trimmings.  Brown both sides of
> 
> chops, about 15 minutes total.  Transfer chops to a shallow
> 
> 2-quart oblong baking dish.  Sprinkle chops with chili powder,
> 
> salt and pepper.  Evenly layer rice, then onion and stewed
> 
> tomatoes.  Cover tightly with foil.  Bake for 1 1/2 to 2 hours
> 
> or until chops are tender and rice is done.  Sprinkle with
> 
> cheese.  Bake 5 minutes longer or until cheese melts.  
> 
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Re: [CnD] fish problem

[Teresa Mullen via Cookinginthedark]

Hello

Talking about fish, how do you eliminate the gamey taste of salmom? 

Teresa Sanchez sent from my iPhone

> On Jan 17, 2018, at 5:51 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> Sometimes, it helps to roll the fish in egg and then in the batter.  The egg 
> helps the batter stick.
> 
> Marilyn
> 
> -Original Message-
> From: VERA ERVIN via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, January 17, 2018 6:21 PM
> To: cookinginthedark@acbradio.org
> Cc: VERA ERVIN
> Subject: [CnD] fish problem
> 
> I have a problem keeping batter on fish, either baked or fried and would like 
> suggestions.
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Re: [CnD] CRACKER JACKS GONE WILD! I hope you get this message, I also have the same question how can one tell her turn the colour should be is there an easier way to prepare this? How about microwave

[Teresa Mullen via Cookinginthedark]

Teresa Sanchez sent from my iPhone
I have a question about that is that application free?
> On Jan 15, 2018, at 1:42 AM, Jude DaShiell <jdash...@panix.com> wrote:
> 
> There's the be my eyes app available for iphones and android devices or 
> sighted assistance.  One might be able to do it with time values but 
> everyone's cooking equipment is different so without a deep knowledge of your 
> cooking equipment time values will either be useless or you'll be lucky to 
> get those correct.
> 
>> On Mon, 15 Jan 2018, Teresa Mullen via Cookinginthedark wrote:
>> 
>> Date: Mon, 15 Jan 2018 03:10:31
>> From: Teresa Mullen via Cookinginthedark <cookinginthedark@acbradio.org>
>> To: cookinginthedark@acbradio.org
>> Cc: Teresa Mullen <teresamulle...@gmail.com>
>> Subject: Re: [CnD] CRACKER JACKS GONE WILD! I hope you get this message,
>>I also have the same question how can one tell her turn the colour should
>>be is there an easier way to prepare this? How about microwave
>>instructions
>> 
>> 
>> Teresa Sanchez sent from my iPhone
>> 
>>> On Jan 9, 2018, at 8:47 PM, Reinhard Stebner via Cookinginthedark 
>>> <cookinginthedark@acbradio.org> wrote:
>>> 
>>> There?s a lot of references are two colors here. How do I know when it is 
>>> done without looking at it? You gave time, but you also reference a 
>>> particular color when storing it. Please clarify since I cannot see.
>>> 
>>> Sent from my iPhone
>>> 
>>>> On Jan 9, 2018, at 9:53 PM, Sugar Lopez via Cookinginthedark 
>>>> <cookinginthedark@acbradio.org> wrote:
>>>> 
>>>> CRACKER JACKS GONE WILD!
>>>> 
>>>> This is our movie night favorite! I admit I tend to over indulge, but 
>>>> cannot
>>>> help myself!:) The picture is one I made at the holidays using red/green
>>>> M's
>>>> 
>>>> Cook time: 30 Min
>>>> 
>>>> Prep time: 10 Min
>>>> 
>>>> Serves: 14 - (1 cup servings)
>>>> 
>>>> 
>>>> 
>>>> 8 c popcorn, popped
>>>> 
>>>> 1 c cashews pieces, salted
>>>> 
>>>> 1 c m candies
>>>> 
>>>> 1 c cranberries, dried
>>>> 
>>>> 1 1/4 c sugar
>>>> 
>>>> 1/2 c butter, unsalted
>>>> 
>>>> 1/2 c corn syrup, light
>>>> 
>>>> 1/4 tsp salt
>>>> 
>>>> 
>>>> 
>>>> Line a large jelly pan (or baking sheet) with foil and then spray with Pam.
>>>> 
>>>> Combine popcorn, cashews, m and cranberries in a large bowl.
>>>> 
>>>> Over medium heat in a large saucepan add the sugar,butter,corn syrup and
>>>> salt. Stir frequently.
>>>> 
>>>> Cook 3-4 minutes until sugar is dissolved and syrup is boiling stir
>>>> occasionally. Reduce heat to medium, boil without stirring for 5-7 minutes
>>>> or until mixture looks a light caramel color.
>>>> 
>>>> Boil an additional 2-3 minutes or until it is a rich golden brown. Watch
>>>> carefully as it will brown quickly.
>>>> 
>>>> Remove from heat and pour over popcorn, nuts and candy mixture. Stir 
>>>> quickly
>>>> to mix well. Pour/spread as much as possible pulling apart clumps into
>>>> prepared pan.
>>>> 
>>>> Cool 15-20 minutes or until warm to the touch. Break into pieces. Store in
>>>> airtight containers.
>>>> 
>>>> Enjoy within 5 days of preparation.
>>>> 
>>>> 
>>>> 
>>>> 'Those who contemplate the beauty of the earth find reserves of strength
>>>> that will endure as long as life lasts.:
>>>> 
>>>> <https://www.youtube.com/watch?v=nyLrl0SWe7s>
>>>> https://www.youtube.com/watch?v=nyLrl0SWe7s
>>>> 
>>>> 
>>>> 
>>>> Please support me in my journey to another opportunity of life at:
>>>> 
>>>> <https://www.gofundme.com/sugars-transplant-journey>
>>>> https://www.gofundme.com/sugars-transplant-journey
>>>> 
>>>> 
>>>> 
>>>> Bless you, Sugar Lopez
>>>> 
>>>> 
>>>> 
>>>> 
>>>> 
>>>> 
>>>> 
>>>> 
>>>> 
>>>> 
>>>> 
>>>> 
>>>> 
>>>> ___
>>>> Cookinginthedark mailing list
>>>> Cookinginthedark@acbradio.org
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>>> 
>>> 
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>> 
>> 
> 
> -- 
> 
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Re: [CnD] CRACKER JACKS GONE WILD! I hope you get this message, I also have the same question how can one tell her turn the colour should be is there an easier way to prepare this? How about microwave

[Teresa Mullen via Cookinginthedark]

Teresa Sanchez sent from my iPhone

> On Jan 9, 2018, at 8:47 PM, Reinhard Stebner via Cookinginthedark 
>  wrote:
>
> There’s a lot of references are two colors here. How do I know when it is 
> done without looking at it? You gave time, but you also reference a 
> particular color when storing it. Please clarify since I cannot see.
>
> Sent from my iPhone
>
>> On Jan 9, 2018, at 9:53 PM, Sugar Lopez via Cookinginthedark 
>>  wrote:
>>
>> CRACKER JACKS GONE WILD!
>>
>> This is our movie night favorite! I admit I tend to over indulge, but cannot
>> help myself!:) The picture is one I made at the holidays using red/green
>> M's
>>
>> Cook time: 30 Min
>>
>> Prep time: 10 Min
>>
>> Serves: 14 - (1 cup servings)
>>
>>
>>
>> 8 c popcorn, popped
>>
>> 1 c cashews pieces, salted
>>
>> 1 c m candies
>>
>> 1 c cranberries, dried
>>
>> 1 1/4 c sugar
>>
>> 1/2 c butter, unsalted
>>
>> 1/2 c corn syrup, light
>>
>> 1/4 tsp salt
>>
>>
>>
>> Line a large jelly pan (or baking sheet) with foil and then spray with Pam.
>>
>> Combine popcorn, cashews, m and cranberries in a large bowl.
>>
>> Over medium heat in a large saucepan add the sugar,butter,corn syrup and
>> salt. Stir frequently.
>>
>> Cook 3-4 minutes until sugar is dissolved and syrup is boiling stir
>> occasionally. Reduce heat to medium, boil without stirring for 5-7 minutes
>> or until mixture looks a light caramel color.
>>
>> Boil an additional 2-3 minutes or until it is a rich golden brown. Watch
>> carefully as it will brown quickly.
>>
>> Remove from heat and pour over popcorn, nuts and candy mixture. Stir quickly
>> to mix well. Pour/spread as much as possible pulling apart clumps into
>> prepared pan.
>>
>> Cool 15-20 minutes or until warm to the touch. Break into pieces. Store in
>> airtight containers.
>>
>> Enjoy within 5 days of preparation.
>>
>>
>>
>> 'Those who contemplate the beauty of the earth find reserves of strength
>> that will endure as long as life lasts.:
>>
>> 
>> https://www.youtube.com/watch?v=nyLrl0SWe7s
>>
>>
>>
>> Please support me in my journey to another opportunity of life at:
>>
>> 
>> https://www.gofundme.com/sugars-transplant-journey
>>
>>
>>
>> Bless you, Sugar Lopez
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
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>
>
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Re: [CnD] FAT FLUSH WATER

[Teresa Mullen via Cookinginthedark]

Hello sugar
Got a question about this Fat flesh, do you blend it or do you just add the 
ingredients into a picture, then my question is also what do you do with the 
ingredients do you eat it as well? Forgive me for asking silly questions
> On Jan 13, 2018, at 2:44 PM, Teresa Mullen via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> 
> 
> Teresa Sanchez sent from my iPhone is this just like a normal drink, or what 
> does this do? LOL
> 
>> On Jan 13, 2018, at 11:51 AM, Sugar Lopez via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>> 
>> FAT FLUSH WATER
>> 
>> Ingredients per 8 oz serving
>> 
>> 
>> 
>> Water 8 oz
>> 
>> 1 slice grapefruit
>> 
>> 1 tangerine
>> 
>> 1/2 cucumber, sliced
>> 
>> 2 peppermint leaves
>> 
>> Ice - as much as you like
>> 
>> 
>> 
>> Wash grapefruit, tangerine cucumber and peppermint leaves. Slice cucumber,
>> grapefruit and tangerine (or peel). Combine all ingredients (fruits,
>> vegetables, 8 oz water, and ice) into a large pitcher.
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> 'Those who contemplate the beauty of the earth find reserves of strength
>> that will endure as long as life lasts.:
>> 
>> <https://www.youtube.com/watch?v=nyLrl0SWe7s>
>> https://www.youtube.com/watch?v=nyLrl0SWe7s
>> 
>> 
>> 
>> Please support me in my journey to another opportunity of life at:
>> 
>> <https://www.gofundme.com/sugars-transplant-journey>
>> https://www.gofundme.com/sugars-transplant-journey
>> 
>> 
>> 
>> Bless you, Sugar Lopez
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] FAT FLUSH WATER

[Teresa Mullen via Cookinginthedark]

Teresa Sanchez sent from my iPhone is this just like a normal drink, or what 
does this do? LOL

> On Jan 13, 2018, at 11:51 AM, Sugar Lopez via Cookinginthedark 
>  wrote:
> 
> FAT FLUSH WATER
> 
> Ingredients per 8 oz serving
> 
> 
> 
> Water 8 oz
> 
> 1 slice grapefruit
> 
> 1 tangerine
> 
> 1/2 cucumber, sliced
> 
> 2 peppermint leaves
> 
> Ice - as much as you like
> 
> 
> 
> Wash grapefruit, tangerine cucumber and peppermint leaves. Slice cucumber,
> grapefruit and tangerine (or peel). Combine all ingredients (fruits,
> vegetables, 8 oz water, and ice) into a large pitcher.
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 'Those who contemplate the beauty of the earth find reserves of strength
> that will endure as long as life lasts.:
> 
> 
> https://www.youtube.com/watch?v=nyLrl0SWe7s
> 
> 
> 
> Please support me in my journey to another opportunity of life at:
> 
> 
> https://www.gofundme.com/sugars-transplant-journey
> 
> 
> 
> Bless you, Sugar Lopez
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 
> ___
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Re: [CnD] Pantry/covered what should be in there?

[Teresa Mullen via Cookinginthedark]

Thanks to you all, I liked all your suggestions but my question to some of you 
when you use powdered milk or powdered buttermilk do you just put it in the 
recipe or do you add liquid to it before it goes into what recipe calls for? 
Forgive me I don’t always bake and I would like to start doing things like this

Teresa Sanchez sent from my iPhone

> On Dec 22, 2017, at 7:56 AM, Nicole Massey via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> I find it's useful to keep both powdered milk and powdered buttermilk around, 
> as my roommate doesn’t drink milk at all. (Lactose issues) This way we don't 
> have to run out and buy some when a recipe calls for it.
> As for other spices, for me most of the basics are required in the pantry -- 
> chili powder, cinnamon both in powder and sticks, coriander, cumin, nutmeg, 
> allspice, oregano, basil, chopped parsley, garlic salt and powder, onion salt 
> and minced, black and white pepper, chicken and beef bouillon, cayenne, red 
> pepper flakes, curry powder and paste, lemon peel, marjoram, tarragon... I 
> also keep seasoning salt, Cavender's Greek Seasoning, Tony's Creole 
> Seasoning, and a few other blends on hand. But for someone looking to do a 
> basic pantry stock of spices you can get packs of multiple spices, the 
> basics, at some stores. This will consist of several small bottles or 
> canisters of different spices, sometimes on a rack or other holder.
>
> -Original Message-
> From: Lisa via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, December 22, 2017 7:04 AM
> To: cookinginthedark@acbradio.org
> Cc: lisa...@frontier.com
> Subject: Re: [CnD] Pantry/covered what should be in there?
>
>
> Hi, I always have garlic, black pepper, and seasoning salt on hand. Depending 
> on your taste, you can purchase spice blends like Italian and poultry 
> seasoning, it might be cheaper than buying the individual spices. I also have 
> olive oil and powdered milk  in case I can't make it to the store.
>
>
> Sent from Yahoo Mail for iPhone
>
>
> On Thursday, December 21, 2017, 6:16 PM, Teresa Mullen via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Good evening or afternoon or wherever you live everyone When I want to make 
> something, I only purchase those items for a particular recipe talked what I 
> want to know is what seasonings or spices should I have in my cabinet or 
> pantry some of the spices or seasonings are very pricey at times does anyone 
> on here go to or knows a website where you can get reasonable spices? The 
> stores I go to it’s hard to get someone to help you at times and when you do 
> get someone for assistance they give you the wrong things that you don’t ask 
> for LOL this would be greatly appreciated thank you guys in advance and merry 
> Christmas
>
> Teresa Sanchez sent from my iPhone
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>
>
>
>
> ___
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>
>
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Re: [CnD] Baked Chicken And Rice Recipe | CDKitchen.com

[Teresa Mullen via Cookinginthedark]

Teresa Sanchez sent from my iPhone

> On Dec 27, 2017, at 11:03 AM, Marilyn Pennington via hello what if I don’t 
> have a Dutch oven? I don’t have one of these so what temperature and how long 
> should I make this in the oven Cookinginthedark 
>  wrote:
>
> Baked Chicken And Rice Recipe | CDKitchen.com
>
>
>
> ingredients
>
> 3 cups water
> 6 chicken bouillon cubes
> 1 tablespoon butter or margarine
> 1 cup rice, uncooked
> 1 small onion, chopped
> 1/2 green bell pepper, chopped
> 1/2 cup celery, chopped
> 8 pieces chicken
>
> directions
>
> Bring water to boil in Dutch oven and then add bouillon cubes. Mix the other
> ingredients, except chicken, with bouillon and water. Season the chicken
> with seasoning salt and lay pieces on top of the rice mixture. Cook 1 1/2
> hours at 400 degrees F degrees.  Enjoy.
>
>
>
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Re: [CnD] sweet baby rays sauce

[Teresa Mullen via Cookinginthedark]

Have you tried the Hawaiian flavor that is not too bad as well
Teresa Sanchez sent from my iPhone

> On Dec 30, 2017, at 5:46 PM, Mike and jean via Cookinginthedark 
>  wrote:
> 
> Jean and I have started using only sweet baby ray's sauce.  Nothing else 
> tastes as good.  We will have to try the onion flavor.  Thanks for the info.
> 
> -Original Message-
> From: Richard Kuzma via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, December 30, 2017 6:07 PM
> To: cookinginthedark@acbradio.org
> Cc: Richard Kuzma 
> Subject: [CnD] sweet baby rays sauce
> 
> It also comes in sweet vadilia onion and it is awesome.
> 
> 
> 
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[CnD] Pantry/covered what should be in there?

[Teresa Mullen via Cookinginthedark]

Good evening or afternoon or wherever you live everyone
When I want to make something, I only purchase those items for a particular 
recipe talked what I want to know is what seasonings or spices should I have in 
my cabinet or pantry some of the spices or seasonings are very pricey at times 
does anyone on here go to or knows a website where you can get reasonable 
spices? The stores I go to it’s hard to get someone to help you at times and 
when you do get someone for assistance they give you the wrong things that you 
don’t ask for LOL this would be greatly appreciated thank you guys in advance 
and merry Christmas

Teresa Sanchez sent from my iPhone
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Re: [CnD] Slow Cooker Chex Mix

[Teresa Mullen via Cookinginthedark]

Hello
I have a question about this recipe, would the mix come out soggy or would it 
have its crunch still like the regular oven recipe?

Teresa Sanchez sent from my iPhone

> On Dec 18, 2017, at 1:43 AM, gail johnson via Cookinginthedark 
>  wrote:
>
>
> Slow Cooker Chex Mix
> Yield: 16 cups
> Ingredients:
> 3 cups Corn Chex cereal
> 3 cups Rice Chex cereal
> 3 cups Wheat Chex cereal
> 3 cups Cheerios cereal
> 3 cups pretzel sticks
> 1 can mixed nuts
> 1 cup vegetable oil or melted butter
> 2 tablespoons Worcestershire sauce
> 1 1/2 teaspoons seasoned salt
> 3/4 teaspoon garlic powder
> Instructions:
> Mix all three Chex cereals, Cheerios cereal, pretzel sticks, and mixed nuts 
> in a 6-quart or larger  slow cooker.
> Whisk together vegetable oil or butter, Worcestershire sauce, seasoned salt 
> and garlic powder and  pour over cereal mixture. Mix well.
> Cook uncovered on high for approximately 90 minutes, stirring frequently.
> Turn the slow cooker down to low and cook for an additional 20 minutes, again 
> stirring frequently.
> Spread on a cookie sheet to cool.
> The best part of this recipe is that you can customize the dry ingredients to 
> please. Try swapping  the Corn Chex for Bugles or the Wheat Chex for melba 
> toasts. Prefer just cashews to mixed nuts — go  for it! The combinations are 
> endless.
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Re: [CnD] New food processor owner

[Teresa Mullen via Cookinginthedark]

I never had one, was afraid to get one due to the blades, if you guys can use 
one I can try as well, would like to get one my mother has one she uses hers a 
lot for salsas and chopping or grating cheese for Mexican dishes 
congratulations to you, let us know how you are doing with that!

Teresa Sanchez sent from my iPhone

> On Dec 5, 2017, at 10:22 AM, Kathy Brandt via Cookinginthedark 
>  wrote:
> 
> Congratulations on your new food processor! I used to have one by Hamilton 
> Beach; I forget how the controls were. 
> 
> To not have things turn to mush, you press the button just for like a few 
> seconds and release. Check how your product is, and repeat for a few seconds 
> until it's the way you want. For doing something like an onion, put like a 
> quarter or a half of it in, not the whole thing. I mix my cheesecake 
> ingredients in the food processor. I have one for apple sauce that came with 
> my Hamilton Beach one which has turned out very nicely.
> 
> On Dec 5, 2017, at 10:45 AM, Ann via Cookinginthedark 
>  wrote:
> 
> Hi,
> 
> 
> I just got an early Christmas present of a Hamilton Beach food processor, 
> which has three settings, low, hi and Pulse. a chopping/mixing blade, and a 
> reversible slicing/grating blade. It also has a very nice knob for 
> controlling it on the front with great tactile feedback. Until now, the 
> fanciest appliance in my kitchen was the cheap Walmart blender. LOL!
> 
> 
> Does anyone have any tips/suggestions about using food processors? For 
> instance, how to use the chopping blade but not turn the food in to mush? Are 
> there special recipes just for food processors?
> 
> 
> Basically, I'm a total newbie, so any advice is appreciated.
> 
> 
> ~Ann
> 
> 
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Re: [CnD] CHILI WITH CORNBREAD DUMPLINGS

[Teresa Mullen via Cookinginthedark]

Hello sugar
Can you do this recipe in a crockpot? I don’t have such a thing as a Dutch oven 
and this recipe sounds good I agree with the other person would like it in a 
stove top preparation take care and God bless

Teresa Sanchez sent from my iPhone

> On Nov 28, 2017, at 12:02 PM, Gary Ray via Cookinginthedark 
>  wrote:
>
> I'd appreciate getting a translation to stove top preparation, please.
>
> Gary Ray
>
> -Original Message-
> From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, November 28, 2017 11:49 AM
> To: CND
> Cc: Sugar Lopez
> Subject: [CnD] CHILI WITH CORNBREAD DUMPLINGS
>
> CHILI WITH CORNBREAD DUMPLINGS
>
> 1 1/2 lb. ground beef
>
> 1 large onion, chopped (3/4 cup)
>
> 1 15 oz. can whole kernel corn, undrained
>
> 1 14 oz. can stewed tomatoes, undrained
>
> 1 16 oz. can tomato sauce
>
> 2 Tbsp. chili powder
>
> 1 tsp. red pepper sauce
>
> 1 1/3 cup Bisquick mix
>
> 2/3 cup cornmeal
>
> 1/3 cup milk
>
> 3 Tbsp. chopped fresh cilantro or parsley
>
>
>
> In 4 qt, no. 10 Dutch oven over a full spread of coals, cook beef and 
> onion, stirring occasionally, until beef is brown; drain.
>
> Remove 1/2 cup of corn from the can with a slotted spoon and set aside.
> Stir remaining corn with juices, stewed tomatoes, tomato sauce, chili powder, 
> and red pepper sauce together in a separate bowl.  Add to beef and onion 
> mixture.  Cover with lid, add 16-18 coals and heat until bubbling.
> Simmer for 10 minutes while you make the dumplings.
>
> In medium bowl mix Bisquick and cornmeal.  Stir in milk, cilantro and 
> reserved corn until just moistened.  Carefully drop by Tbsp into simmering 
> chili.  Cover and heat for 20 minutes until dumplings are dry and lightly 
> browned.  Serves 4-6.
>
>
>
> "But they that wait upon the Lord shall renew their strength; They shall 
> mount up with wings as eagles; They shall run, and not be weary; and They 
> shall
>
> walk, and not faint." [Isaiah 40:31)
>
>
>
> Please Support my Transplant journey at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
>
>
> -God Bless you,
>
> Sugar Lopez
>
>
>
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Re: [CnD] Poached eggs

[Teresa Mullen via Cookinginthedark]

I forgot to ask, can you use Pam? Cooking spray

Teresa Sanchez sent from my iPhone

> On Nov 26, 2017, at 9:18 AM, margo Downey via Cookinginthedark 
>  wrote:
>
> I poach eggs in the microwave all the time.  I either use a coffee cup for 
> each egg with butter on the bottom and sides and a  little water.  I have an 
> egg poacher from Blind Mice Megamall and it has 4 places to put eggs.  I 
> butter the cups and put about a tablespoon of water in it and then put the 
> eggs in it and I cook mine for about 2 1/2 to 3 minutes.
>
> Margo and Guide Dog Isis
>
> -Original Message-
> From: Anna Dimovitz via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, November 26, 2017 3:16 AM
> To: cookinginthedark@acbradio.org
> Cc: Anna Dimovitz
> Subject: [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.
>
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>
>
>
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Re: [CnD] Poached eggs

[Teresa Mullen via Cookinginthedark]

Does it vary with microwaves, or are they all the same when it comes to 
poaching eggs? I would like to learn that as well and you said you got the 
poached egg deal at blind mice Mark?


Teresa Sanchez sent from my iPhone

> On Nov 26, 2017, at 9:18 AM, margo Downey via Cookinginthedark 
>  wrote:
>
> I poach eggs in the microwave all the time.  I either use a coffee cup for 
> each egg with butter on the bottom and sides and a  little water.  I have an 
> egg poacher from Blind Mice Megamall and it has 4 places to put eggs.  I 
> butter the cups and put about a tablespoon of water in it and then put the 
> eggs in it and I cook mine for about 2 1/2 to 3 minutes.
>
> Margo and Guide Dog Isis
>
> -Original Message-
> From: Anna Dimovitz via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Sunday, November 26, 2017 3:16 AM
> To: cookinginthedark@acbradio.org
> Cc: Anna Dimovitz
> Subject: [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.
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
>
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>
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Re: [CnD] Chicken mole

[Teresa Mullen via Cookinginthedark]

Hello Penny

Thanks for the recipe, what does the raisins andd almonds do? 

Teresa Sanchez sent from my iPhone

> On Oct 26, 2017, at 3:01 PM, Penny Reeder via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Hi Teresa,
> I can't remember whether or not I shared the recipe I recently made
> and loved, for chicken mole, but I'll share it below. It's a crock pot
> recipe. Here goes:
> Crock Pot Chicken Mole
> From Martha:
> 4 pounds boneless, skinless chicken thighs (about 12)
> Coarse salt
> 1 can (28 ounces) whole tomatoes
> 1 medium yellow onion, roughly chopped
> 2 dried ancho chiles, stemmed
> 1 large chipotle chile in adobo sauce
> 1/2 cup sliced almonds, toasted
> 1/4 cup raisins
> 3 ounces bittersweet chocolate, finely chopped (1/2 cup) -- I used
> Mexican chocolate available in most grocery stores from Goya, about 1
> disk was exactly the right amount!
> 3 garlic cloves, smashed and peeled
> 3 tablespoons extra-virgin olive oil
> 3/4 teaspoon ground cumin
> 1/2 teaspoon ground cinnamon
> Fresh cilantro leaves, for serving
> 
> Directions
> 1. Season chicken thighs with salt and place in a 5-to-6-quart slow
> cooker. (I browned the chicken first.)
> 
> In a blender, puree tomatoes, onion, ancho and chipotle chiles,
> almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until
> smooth.
> 
> 2. Add tomato mixture to slow cooker, cover, and cook on high until
> chicken is tender, 4 hours  (or 8 hours on low). Serve chicken and sauce
> topped with cilantro.
> 
> I served this over rice. It makes a lot of sauce. I added more chicken
> to the sauce the second night and made two dinners from one recipe.
> You could also freeze the extra sauce separately and then brown and
> add chicken another day!
> 
> Enjoy!
> Penny
> 
> 
> On 10/26/17, Teresa Mullen via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>> I was listening to some of the comments for this recipe, and I thought I had
>> missed something talked is there a recipe for this dish? I have not ever
>> made this before, my mother has and grandmother.
>> 
>> Teresa Sanchez sent from my iPhone
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[CnD] Chicken mole

[Teresa Mullen via Cookinginthedark]

I was listening to some of the comments for this recipe, and I thought I had 
missed something talked is there a recipe for this dish? I have not ever made 
this before, my mother has and grandmother.

Teresa Sanchez sent from my iPhone
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Re: [CnD] Hot Cheese Stuffed Rolls

[Teresa Mullen via Cookinginthedark]

I forgot to ask, with the all lives would they be green or black?

Teresa Sanchez sent from my iPhone

> On Oct 25, 2017, at 4:50 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> Hot Cheese Stuffed Rolls
> 
> 1 cup shredded Cheddar cheese
> 
> 1 cup shredded Swiss cheese
> 
> 1/4 cup pitted ripe olives, chopped
> 
> 1 hard-cooked egg, chopped
> 
> 2 tablespoons mayonnaise or salad dressing
> 
> 1 tablespoon finely chopped onion
> 
> 1 tablespoon chopped pimiento
> 
> 1/2 teaspoon pepper
> 
> 6 (6 inch) French-style rolls, split
> 
> Heat oven to 350 degrees. In a small mixing bowl, combine Cheddar cheese,
> Swiss cheese, olives, chopped egg, mayonnaise, onion, pimiento and pepper;
> stir until well mixed. Spoon about one-third of mixture on bottom half of
> each roll. Place top of roll over filling. Wrap each sandwich in foil. Bake
> for 15 to 20 minutes, or until heated through.
> 
> Microwave Directions:
> 
> Prepare sandwiches as directed above, but do not wrap in foil. Place
> sandwiches on a microwave-safe plate. Microwave, uncovered, on high about 2
> minutes, or until heated through, rearranging sandwiches after 1 minute. To
> heat 1 sandwich, microwave, uncovered, on high for 30 seconds; to heat 2
> sandwiches, microwave, uncovered, on high for 45 seconds.
> 
> Makes 6 servings.  Mama's Corner.
> 
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Re: [CnD] Hot Cheese Stuffed Rolls

[Teresa Mullen via Cookinginthedark]

For me I would probably do in the oven because the sandwiches would be toasty! 
LOL

Teresa Sanchez sent from my iPhone

> On Oct 25, 2017, at 4:50 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> Hot Cheese Stuffed Rolls
> 
> 1 cup shredded Cheddar cheese
> 
> 1 cup shredded Swiss cheese
> 
> 1/4 cup pitted ripe olives, chopped
> 
> 1 hard-cooked egg, chopped
> 
> 2 tablespoons mayonnaise or salad dressing
> 
> 1 tablespoon finely chopped onion
> 
> 1 tablespoon chopped pimiento
> 
> 1/2 teaspoon pepper
> 
> 6 (6 inch) French-style rolls, split
> 
> Heat oven to 350 degrees. In a small mixing bowl, combine Cheddar cheese,
> Swiss cheese, olives, chopped egg, mayonnaise, onion, pimiento and pepper;
> stir until well mixed. Spoon about one-third of mixture on bottom half of
> each roll. Place top of roll over filling. Wrap each sandwich in foil. Bake
> for 15 to 20 minutes, or until heated through.
> 
> Microwave Directions:
> 
> Prepare sandwiches as directed above, but do not wrap in foil. Place
> sandwiches on a microwave-safe plate. Microwave, uncovered, on high about 2
> minutes, or until heated through, rearranging sandwiches after 1 minute. To
> heat 1 sandwich, microwave, uncovered, on high for 30 seconds; to heat 2
> sandwiches, microwave, uncovered, on high for 45 seconds.
> 
> Makes 6 servings.  Mama's Corner.
> 
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Re: [CnD] Sugar's Breakfast Casserole

[Teresa Mullen via Cookinginthedark]

Hello Gary
You got to do what you need to make your life easier.
Especially in cooking. Who of thought of doing what you did.
That was creative Awesome!!! Happy cookingHTeresa Sanchez sent from my iPhone

> On Oct 24, 2017, at 7:40 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
>
> I was interested in all you said.  I like hearing and doing new things.
>
> Are you the moderator now?
>
> Marilyn
>
> -Original Message-
> From: Gary Patterson via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, October 24, 2017 10:37 PM
> To: cookinginthedark@acbradio.org
> Cc: Gary Patterson
> Subject: Re: [CnD] Sugar's Breakfast Casserole
>
> Yes, this message came through.
>
> Sure like a lot of your recipes and/or tips/techniques.
>
> I have a range that does everything but talk. The range has no buttons or 
> switches. I made a template that has holes in a material known as Lexanne, 
> like PlexiGlass. There are spots on the back panel of the range. With a 
> friend's help, I held the PlexiGlass up against the panel with the spots. She 
> marked where the spots were located with a marker. I then drilled holes where 
> the spots were located, big enough that my finger tip was abloe to touch the 
> spot behind the PlexiGlass. I then used Velcro to stick the PlexiGlass to the 
> panel where the spots are located. I then had the range user manual 
> transcribed into braille.
>
> There is nothing I can't do with the wide variety of choices to cook, bake or 
> convection baking. Cleaning is very simple. You can delay time to start 
> baking, and on and on.
>
> If you were not interested in all this, I apologize.
>
> Gary Patterson
>
>
> -Original Message-
> From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, October 24, 2017 10:42 AM
> To: cookinginthedark@acbradio.org
> Cc: Sugar Lopez
> Subject: Re: [CnD] Sugar's Breakfast Casserole
>
> You are in mama
>
> If we could look into each other's hearts and understand the unique 
> challenges each of us faces, I think we would treat each other much more 
> gently, with more love, patience, tolerance, and care.
> Marvin J. Ashton
> -Sugar
> Please support my Journey to a second chance of life at:
> https://www.gofundme.com/sugars-transplant-journey
>
>
>
>
> -Original Message-
> From: Marilyn Pennington via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, October 24, 2017 3:54 AM
> To: cookinginthedark@acbradio.org
> Cc: Marilyn Pennington
> Subject: Re: [CnD] Sugar's Breakfast Casserole
>
> TEST.  My messages have been coming back.  Could someone let me know if this 
> one goes through?
>
> Marilyn
>
> -Original Message-
> From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, October 23, 2017 12:22 PM
> To: CND
> Cc: Sugar Lopez
> Subject: [CnD] Sugar's Breakfast Casserole
>
> Sugar’s Breakfast Casserole
>
>
>
> Here is how I made mine this morning. It’s a little different every time I 
> make it because I add whatever I have at hand.
>
> I love this recipe because you can make it your own with what you have.
>
> I didn’t measure any of my ingredients except for my eggs and milk.
>
> All the other items I just went with how meaty or veggie I wanted it.
>
> Here is how I made my casserole this morning
>
>
>
> 7 med. Eggs
>
> 2and ½ cup of almond milk
>
> Half a single package of Beef chorizo or to taste
>
> 4 diced of the mini salad peppers
>
> ¼ cup of red onion
>
> 4 to 5 slices of fresh deli meat (I use pepper turkey)
>
> ½ cup of fresh sliced mushrooms
>
> ½ med. Tomato
>
> Croutons
>
> Cheese
>
> Salt & Pepper to taste
>
> 1 tea spoon Tapa-Tio or to taste
>
> Pam
>
>
>
> Prep:
>
> First I diced all the bell peppers, tomato, and onion and then I took the 
> deli meat and cut it up in to pieces.
>
> Then I cut the mushrooms in half as I had the pre sliced portabella mushrooms.
>
> I took about half a bag of croutons and with my rolling pin I crushed them 
> into crumbs
>
>
>
> In a small pan I placed the chorizo over medium heat and with a fork I broke 
> it all up and let it cook for about 5 minutes
>
> Set aside and remove from heat as it will continue to cook if you leave under 
> heat.
>
>
>
> In another bowl I placed the 7 eggs and added the milk, salt and pepper.
>
> Then add the chorizo and the Tapa-Tio with the eggs. Using my whisk, I 
> whisked it well till it was all blended together.
>
>
>
> Preheat the oven at 350degrees.
>
> In a 9 by 13 dish, spray Pam all over (I used the butter flavor)
>
> And then combine the egg mixture with the diced veggies and deli meat.
>
> Mix well using the whisk till everything is blended together.
>
> If you want to add more of anything you may do so at this point making sure 
> if your mixture isn’t too thick.
>
>
>
> Once you have sprayed your baking dish pour the mixture in and cover with 
> desired shredded cheese then top off 

Re: [CnD] Ground turkey

[Teresa Mullen via Cookinginthedark]

How long should I put the meat loaf in the oven, I know with the regular 
meatloaf it's an hour but since it is turkey will be the same time?

Teresa Sanchez sent from my iPhone

> On Sep 26, 2017, at 6:58 PM, Richard Kuzma via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Good evening,
> Ground turkey is great in a meatloaf
> I use either two parts ground meat and one turkey or half and half,
> Whatever is on hand.
> It turns out great,
> Might want to try the mc Cormick meat loaf mix and some brown gravy mixed 
> with a bit of beef broth to moisten the meat.
> It turns out awesome.
> Let me know how your turn's out
> Rich
> 
> -----Original Message-
> From: Teresa Mullen via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Tuesday, September 26, 2017 9:45 PM
> To: cookinginthedark@acbradio.org
> Cc: Teresa Mullen <teresamulle...@gmail.com>
> Subject: [CnD] Ground turkey
> 
> 
> 
> Hello everyone 
> I hope all is well with you all and cooking.  I have a question, my mom gave 
> me two packages of ground turkey I never cooked turkey before would like some 
> recipes, I'm thinking about meatloaf or meatballs any suggestions on how to 
> make these items out of Turkey thank you in advance Teresa Sanchez sent from 
> my iPhone
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[CnD] Ground turkey

[Teresa Mullen via Cookinginthedark]

Hello everyone 
I hope all is well with you all and cooking.  I have a question, my mom gave me 
two packages of ground turkey I never cooked turkey before would like some 
recipes, I'm thinking about meatloaf or meatballs any suggestions on how to 
make these items out of Turkey thank you in advance Teresa Sanchez sent from my 
iPhone
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Re: [CnD] Beef minestrone tried and True

[Teresa Mullen via Cookinginthedark]

Instead of cooked beans, can I use canned instead? And what kind of beans did 
you use, pinto or black?

Teresa Sanchez sent from my iPhone

> On Jul 10, 2017, at 7:32 AM, Jeri Milton via Cookinginthedark 
>  wrote:
> 
> Helen this sounds delicious! Very similar to the hamburger soup my mother has 
> been telling me about. Thank you for sharing the recipe and I hope you're 
> doing well.
> 
> Jeri
> 
> Sent from my iPhone
> 
>> On Jul 9, 2017, at 10:17 AM, Helen Whitehead via Cookinginthedark 
>>  wrote:
>> 
>> Beef minestrone
>> I made this on a hot summer day, Friday, July7, 2017. It was really good!
>> I didn't bother with the cheese though.
>> I cooked it for an hour, including the cooking of the macaroni.
>> 
>> Call me crazy, if you like, but, I had to use up some vegetables that I had
>> in my fridge, so I'm making a Beef Minestrone Soup.
>> I'll let you know, how it turned out.
>> 
>> Here are the changes I've made.
>> 
>> Beef minestrone
>> 
>> 1 lb. ground beef
>> 1 large onion, chopped
>> I didn't have a big one, so I used 2 small ones.
>> 
>> 6 cups water
>> I used a carton of beef broth, and added 3 cups of water.
>> 
>> 1 cup potatoes, peeled and cubed
>> I didn't measure, just peeled 2,
>> 1 cup carrots, peeled and sliced
>> I used baby carrots, not sure how many there were, but sliced what I had
>> left.
>> 
>> 1/2 cup celery, diced
>> 1 cup cabbage, shredded
>> Probably more cabbage than that,
>> 
>> 1 can (16-oz.) tomatoes
>> I used a 28 ounce can, of diced tomatoes,
>> 1 cup cooked beans
>> I opened a can of peas and carrots the other day, at lunch time, before
>> checking to see what it was.
>> So I threw them in too.
>> 
>> 1 small bay leaf
>> 1/2 tsp. thyme
>> 1/2 tsp. basil
>> I didn't have any basil, instead, I used Italian seasonings.
>> 1 tsp. salt
>> 1/8 tsp. ground pepper
>> 1 cup dry macaroni
>> 4 oz. shredded low-fat cheddar cheese, grated
>> 
>> Brown beef in skillet; add onions and cook until onions are clear. In a
>> large soup pot, combine beef with all other ingredients except macaroni and
>> cheese. Simmer for 1-2 hours. Add macaroni and simmer until noodles are
>> tender, 15 to 20 minutes. Remove bay leaf and serve, topped with shredded
>> cheese.
>> 
>> 
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Re: [CnD] How Do You Know When Something is Simmering?

[Teresa Mullen via Cookinginthedark]

Teresa Sanchez sent from my iPhone

> On Jul 8, 2017, at 8:07 AM, Deborah Barnes via hello I agree with all of 
> these suggestions, when I have done beans before I put the man, I let the 
> water boil rapidly then once the beans are in I M boil for a little bit maybe 
> at least five minutes then I lower the stove to medium and cover,  like I 
> want to the magic message says once you don't hear the rapid boil, and it is 
> sort of quiet boiling then your beans are simmering, no you do not have to 
> babysit them.just stir them every half an hour like another message said, 
> which I do as well I don't put oil in mine  are used a couple of strips of 
> bacon or ham hocks to give them flavour in your case you said you're making 
> chilli well you can remove the bacon or ham hock which room and use that if 
> you are using bacon or the other.happy cooking Cookinginthedark 
>  wrote:
>
> Hi Dani,
>
> Well, when the water is barely simmering, I can usually hear just a little 
> sound; it doesn't sound like a true boil, but it's not like there's no 
> activity.  But it's hard for me to hear unless it's really quiet.  Plus 
> there's some steam coming up that you can feel if your hand is above the pot 
> a little, but it's not bunches of steam like when there's a real high boil.
>
> Not sure this helps any, but that's my take on it.  As I rarely cook these 
> days, I had to reach way back in my memory to remember my nonvisual cues.  
> Deb B.
>
> -Original Message-
> From: Eileen Scrivani via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, July 08, 2017 10:28 AM
> To: cookinginthedark@acbradio.org
> Cc: Eileen Scrivani
> Subject: Re: [CnD] How Do You Know When Something is Simmering?
>
> Hi Dani,
>
> Once the water comes to a boil, reduce the flame to a very low one, and let 
> your pot continue cooking for the designated length of time or tenderness. I 
> think it will help if you keep your cooking pot covered with a good lid. The 
> lid will help lock in the moisture and the flavors of your food. This is not 
> to say, that you don’t have to continue monitoring it, stirring,  and perhaps 
> adding extra liquid if necessary. . A lid can also help with cutting down on 
> the length of cooking time required. Although beans take a long time.
>
> As for putting all three types of beans in one pot, I think that’s fine 
> unless the recipe has specifically directed you to do it differently for some 
> reason.
>
> Good luck.
>
> Eileen
>
> From: Dani Pagador via Cookinginthedark
> Sent: Saturday, July 8, 2017 3:32 AM
> To: cookinginthedark
> Cc: Dani Pagador
> Subject: [CnD] How Do You Know When Something is Simmering?
>
> Hi, Everyone.
> I'm trying to cook beans that I soaked earlier today--I started at 10:00A and 
> let them soak till 7:00 or so.
>
> The Joy of Cooking website says to bring the water to a boil, then cook the 
> beans at a low simmer till they're tender.
>
> Sightlings see little bubbles on the surface of the water/sauce they're 
> simmering. Whatscookingamerica says the simmer temperature is between 190 and 
> 200 degrees F.
>
> I'm going to take Dale up on his statement that no question is a stupid 
> question.
>
> So novice stovetop cook asks: How does the nonvisual cook monitor whether 
> something is simmering? Do I need to babysit the beans and monitor the water 
> temperature?
>
> And if I'm putting three kinds of dry beans in what I hope will be chili, do 
> I need to cook each batch separately, or can I dump the white, black, and 
> pinto beans all in to one pot and cook them together before adding them to 
> the chili mix?
>
> Thanks,
> Dani
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>
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>
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Re: [CnD] Kung Pao Shrimp

[Teresa Mullen via Cookinginthedark]

I have a question about this recipe, what if you have garlic that is already 
minced in a jar, how much should I use in this recipe? Thanks in advance

Teresa Sanchez sent from my iPhone

> On Jun 26, 2017, at 5:15 AM, Food Dude via Cookinginthedark 
>  wrote:
> 
> Kung Pao Shrimp
> 
> Yield: 4 servings
> Source: The Complete Idiot's Guide to Terrific Diabetic Meals
> 
> Ingredients
> 
> -  1-1/2 tablespoon hoisin sauce
> -  1 tablespoon dry sherry
> -  1 teaspoon granulated sugar
> -  1/2 to 1 teaspoon chili paste
> -  1 egg white
> -  1 tablespoon cornstarch
> -  1 pound medium shrimp, shelled and deveined
> -  1 tablespoon vegetable oil
> -  1/2 teaspoon fresh grated gingerroot
> -  1 garlic clove, minced
> -  1/4 cup unsalted, dry-roasted peanuts
> 
> Directions
> 
> In a small bowl, combine hoisin sauce, sherry,
> sugar, and chili paste. Mix well and set aside.
> 
> In a medium bowl, combine egg white and cornstarch.
> Beat well. Add shrimp and mix well to coat. Set aside.
> 
> Heat oil in large skillet or wok over medium-high heat.
> Add shrimp, ginger, and garlic. Cook, stirring, for
> 2 to 3 minutes or until shrimp are opaque-pink.
> 
> Add hoisin-sauce mixture. Cook, stirring, for 1 to 2 minutes
> or until shrimp are well coated. Stir in peanuts and serve.
> 
> Nutritional Information Per Serving
> 
> Calories: 236 ; Protein: 25 g ; Fat: 10 g ; Sodium: 223 mg;
> Cholesterol: 172 mg ; Dietary Fiber: 1 g ; Carbohydrates: 5 g
> Exchanges: 3 Lean Meat, 2 Fat, 1/2 Fruit
> 
> 
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Re: [CnD] Slow Cooker Rice

[Teresa Mullen via Cookinginthedark]

What is the link for the slow cooker recipes?

Teresa Sanchez sent from my iPhone

> On May 29, 2017, at 4:59 PM, Lori Scharff via Cookinginthedark 
>  wrote:
>
> Slow Cooker Rice
>
> Source 500 Heart-Healthy Slow Cooker Recipies
>
>
>
> 1 cup uncooked long-grain rice
>
> 2 cups water
>
> ½ TBSP. unsalted butter
>
> Combine all ingredients in slow cooker. Cover and cook 4 to 6 hours on low
> or 2 to 3 hours on high.
>
> *From Lori: You could certainly increase this if you have a larger cooker
>
>
>
>
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Re: [CnD] Chicken And Biscuits

[Teresa Mullen via Cookinginthedark]

I have a question, when putting the chicken in the crock pot and adding the 
soup how long do we cook this for? Do you mean 4 hours or less than that?

Teresa Sanchez sent from my iPhone

> On Jun 14, 2017, at 2:10 PM, Sugar lopez via Cookinginthedark 
>  wrote:
> 
> Chicken And Biscuits
> 
> 4 boneless, skinless chicken breasts, cut into bite-size pieces
> 
> 1 can (10 3/4 ounces) condensed cream of chicken soup
> 
> 1 package (10 ounces) frozen peas and carrots
> 
> 1 package (7 1/2 ounces) refrigerated biscuits
> 
> Place chicken in Crock-Pot. Pour soup over chicken. Cover; cook on low 4
> hours, or until chicken is tender and no longer pink in center. Stir in
> frozen vegetables. Cover; cook on low 30 minutes, or until vegetables are
> heated through. Meanwhile, bake biscuits according to package directions.
> Spoon chicken and vegetable mixture over biscuits to serve.
> 
> Makes 4 servings.
> 
> 
> 
> 
> 
> "In darkness there is no choice. It is light that enables us to see the
> differences between things; and it is Christ who gives us light."
> 
> -Sugar Lopez
> 
> 
> 
> 
> 
> ---
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Re: [CnD] slow cooker Herbed Rice recipe

[Teresa Mullen via Cookinginthedark]

What is marjoram? 

Teresa Sanchez sent from my iPhone

> On May 29, 2017, at 5:00 PM, gail johnson via Cookinginthedark 
>  wrote:
> 
> We make something similar.
> Our additions are:
> 1 can of tuna
> cheese kind and amount to your liking
> 2 sliced hot peppers of choice
> usually add this during the last hour.
> Eat it over a bed of greens.
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Re: [CnD] ROASTED BRUSSELS SPROUTS WITH LIME AND GARLIC

[Teresa Mullen via Cookinginthedark]

I have Brussels sprouts with bacon and onions that is very delicious

Teresa Sanchez sent from my iPhone

> On Jun 4, 2017, at 8:30 PM, gail johnson via Cookinginthedark 
>  wrote:
> 
> I've just discovered roasting Brussel Sprouts.
> Please keep sending in recipes highlighting the goodness of this vegetable.
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[CnD] Cornflakes

[Teresa Mullen via Cookinginthedark]

Hello everyone I have a bag of corn flakes, and there is a recipe to make 
homemade shake and bake other than the cornflakes what other spices could you 
put in them? I would like to coat my chicken with the cornflakes, and to make 
the corn flakes stick to them do you use an egg to make the batter stick?

Teresa Sanchez sent from my iPhone
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Re: [CnD] question from a new member about accessible cooking device?

[Teresa Mullen via Cookinginthedark]

I've always wanted one of those, I have seen that on TV.are they very expensive?

Teresa Sanchez sent from my iPhone

> On May 13, 2017, at 1:14 PM, Jude DaShiell via Cookinginthedark 
>  wrote:
>
> I have a nuwave oven and use it regularly with no trouble. I am totally blind 
> from birth so never had sight. When you plug the oven in once it's assembled, 
> the oven beeps to let you know you plugged it into current. After that each 
> time you hit a button on the oven you hear a beep. The buttons are raised a 
> little and feel like rounded domes on the top of the heating unit. Top right 
> button is start and bottom right button is stop. One column left from top to 
> bottom you have cook timer and reheat. The next three columns are like a 
> phone pad with 0 bottom center column. Right of column with 0 in it are 3, 6, 
> 9, from top to bottom. The 0 column from top to bottom is 2, 5, 8, 0. The 
> column all the way to the left is 1, 4, and 7.  The number buttons work on 
> basis of minutes not seconds or hours. Each button once pressed not only 
> beeps the button springs back to original position. So when you want to 
> reheat something the reheat runs for 4 minutes and you hit reheat then hit 
> start. I
> f you wa
> nt to cook something say for 7 minutes, you hit cook then 7 then start. 
> That's a very good oven and the extra equipment you get with it in terms of 
> the blender is a Hobart Blender. Hobart is the industrial arm of Kitchen Aid 
> and I was told by someone who worked in the food industry for five years 
> Hobart is most highly valued for what it produces by the professionals in the 
> industry since that's the best equipment on the market.
>
> Sent from TypeApp for iPhone
> On May 13, 2017 at 2:02 PM, Lisa P. Geibel via Cookinginthedark 
>  wrote:
>
> Hi,
> I just joined this list and have a question about the New Wave oven? I'm
> told it's nice, but the person I heard about it from can't tell me how
> accessible it is? If anyone here has one or knows anything about it,
> please reply or message me privately? Thanks. I'm asking about this as
> our trusty work horse of an old microwave died finally, we bought a new
> one, which would have been accessible had it worked and are just looking
> into options. Right now, they are these as a possibility, the Magic Chef
> talking microwave and my best girlfriend's boyfriend found a braille one
> somewhere. Any ideas or suggestions would be greatly appreciated? It's
> going to be a hard search as we need this to be able to hold a gallon
> tall container or a gallon wide container and I think they're making
> them all fairly small these days? Thanks.
> --
> Lisa
> E-Mail: lisapgeibel...@gmail.com
> Facebook: http://facebook.com/ldporter1
> Twitter: http://twitter.com/LisaLisa429
> Philmore box shared with hubby:
> 773-572-7897
> Big Brother update line is option 1 of our box and the breaking TV News
> updates line is option 9 of our box. You can hear our wedding with option 2.
> God bless everyone!!!
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Re: [CnD] Avocadoes

[Teresa Mullen via Cookinginthedark]

Teresa Sanchez sent from my iPhone
Hello everyone,
I love avocados, it is not so hard to cut or peel it like the other messages, I 
start from the top with a knife and cut around break it in half want to remove 
the seed then I peel the skin with my hands and scoop it out with a spoon it 
was really soft , If it is hard enough for a bit not too soft, I can't peel the 
skin with my hand and take the skin or the rest of the meet out.avocados are 
great and I will stating well I'm honest, I do like them in salads I even like 
them in the sandwich.or in tacos and other foods.
> On May 9, 2017, at 5:29 PM, Jamie Prater via Cookinginthedark 
>  wrote:
>
> I may try real soon.  How do you peel the skin?  Knife?  Hands?  Vegetable 
> peeler?  Thanks for the info about the avocado. I love avacadoes and 
> guacamole.
>
> -Original Message-
> From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 09, 2017 6:53 PM
> To: cookinginthedark@acbradio.org
> Cc: Sugar lopez
> Subject: Re: [CnD] Avocadoes
>
> Oh dear, try it.
> It's not hard, tricky, but not hard
> What I do is take a avocado in one hand and cut from the top to the bottom 
> then again on the other side like 4's Then I peel the skin Or if making 
> guacomolie I spoon it out.
> Practice makes it so much easier every time.smile You will never know till 
> you try.
> Sugar
>
> “I speak my mind because it hurts to bite my tongue all the time.”
> -Sugar
>
>
> -Original Message-
> From: Jamie Prater via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 09, 2017 4:36 PM
> To: cookinginthedark@acbradio.org
> Cc: Jamie Prater
> Subject: Re: [CnD] Avocadoes
>
> I love avacadoes and guacamole too.  I've never handled an avocado by myself 
> and hope it's not too hard to do.
>
> -Original Message-
> From: Eileen Scrivani via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 09, 2017 5:11 PM
> To: cookinginthedark@acbradio.org
> Cc: Eileen Scrivani
> Subject: Re: [CnD] Avocadoes
>
> Wendy,
>
> When an avocado is ripe it will be a little soft, but only a little. You 
> don’t want it to be mushy, but when its ripe you should be able to feel a 
> little bit of give or softness to it. I love them cut up in my salad and 
> guackomoli too!
>
> Eileen
>
>
> From: Wendy via Cookinginthedark
> Sent: Tuesday, May 9, 2017 4:27 PM
> To: cookinginthedark@acbradio.org
> Cc: Wendy
> Subject: [CnD] Avocadoes
>
> I feel uneasy asking this question, but I really do not know a lot about 
> avocadoes.  Sometimes I eat it in a salad. Is it typical for it to be stringy?
> Wendy
>
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>
>
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Re: [CnD] Meatloaf

[Teresa Mullen via Cookinginthedark]

Hello is the website easy to navigate? Because lately I've been having a hard 
time navigating around some recipe websites.

Teresa Sanchez sent from my iPhone

> On Apr 26, 2017, at 7:14 AM, Gary Patterson via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Teresa, if you go to 
> Food.about.com, find the link to southern food, open that link and you will 
> go to the big category of southern cooking. Enter the search term "meat 
> loaf". 
> 
> You will find hundreds of recipes for all kind of foods at the 
> Food.about.com
> Site.
> 
> Gary Patterson
> 
> -Original Message-
> From: Teresa Mullen via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Tuesday, April 25, 2017 1:17 AM
> To: cookinginthedark@acbradio.org
> Cc: Teresa Mullen
> Subject: [CnD] Meatloaf
> 
> Hello everyone
> Hope all is well for everyone in the cooking world, got a question does 
> anyone on the list have a recipe for meatloaf? I'm looking for a simple 
> meatloaf recipe, also does this recipe call for oatmeal or boots or what ever 
> used in the meatloaf? How much ground should I use, and what else could I add 
> into the meatloaf? Thanks in advance and happy cooking The phone must've left 
> out the word I left out beef ground beef LOL
> 
> Teresa Sanchez sent from my iPhone
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[CnD] Meatloaf

[Teresa Mullen via Cookinginthedark]

Hello everyone
Hope all is well for everyone in the cooking world, got a question does anyone 
on the list have a recipe for meatloaf? I'm looking for a simple meatloaf 
recipe, also does this recipe call for oatmeal or boots or what ever used in 
the meatloaf? How much ground should I use, and what else could I add into the 
meatloaf? Thanks in advance and happy cooking The phone must've left out the 
word I left out beef ground beef LOL

Teresa Sanchez sent from my iPhone
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[CnD] Pea soup

[Teresa Mullen via Cookinginthedark]

Hello everyone, I have a question about pea soup I know you add ham but what 
else goes into it do you use chicken or beef broth? And I like it creamy I 
don't like it lumpy do you use milk or some kind of cream? I am sure use salt 
and or pepper taste period help!! LOL thanks in advance

Teresa Sanchez sent from my iPhone
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[CnD] What will go together

[Teresa Mullen via Cookinginthedark]

Hello all 
I have a question about lunch ideas period
I like to make pastor salad and macaroni salad BLT disease salads go best alone 
or with something else? Does a sandwich go with either one or a soup? Any ideas 
would help

Teresa Sanchez sent from my iPhone
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[CnD] Smoothies

[Teresa Mullen via Cookinginthedark]

Good morning everyone
I have two questions first of all does anyone have any healthy smoothie 
recipes? And also does anyone know of any groups for diabetes if so please 
email me off line act teresamulle...@gmail.com 
Thank you in advance take care all of you
Teresa Sanchez sent from my iPhone
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Re: [CnD] Chinese- egg drop soup

[Teresa Mullen via Cookinginthedark]

Never mind my question was answered from this email! LOL

Teresa Sanchez sent from my iPhone

> On Jan 27, 2017, at 10:30 AM, Sugar via Cookinginthedark 
>  wrote:
> 
> Chinese- egg drop soup
> 
> With its steaming chicken broth and wispy egg strands, this soup is a
> perennial favorite that you will reliably find on the menu at almost every
> Chinese restaurant. And it's also adaptable: You can easily turn egg drop
> soup into a hearty meal by adding leftover cooked chicken, pork, or tomatoes
> and other vegetables.
> serves  4  as an appetizer
> 
> 6 dried shiitake mushrooms
> 6 cups Chicken Stock  or Vegetable Stock 
> 1 teaspoon Chinese rice wine or dry sherry
> 1/2  teaspoon grated fresh ginger 1 teaspoon sugar
> 1/2  teaspoon salt
> 1/4  teaspoon ground white pepper
> 1 tablespoon cornstarch, dissolved in 3 tablespoons water
> 1 large egg
> 1 scallion, green part only, thinly sliced
> 
> 1. Soak the shiitake mushrooms in warm water for  15  to  20  minutes. Drain
> and squeeze out the excess water, discard the stems, and thinly slice the
> mushroom caps.
> 
> 2. Combine the mushrooms, chicken stock, rice wine, and ginger in a medium
> pot and bring to a boil. Reduce the heat to a simmer and stir in the sugar,
> salt, and white pepper.
> 
> 3. Add the cornstarch mixture to the simmering soup and stir until the soup
> has slightly thickened-enough to coat the back of a spoon.
> 
> 4. In a small bowl, whisk the egg lightly with a fork. Slowly pour the egg
> into the soup in a steady stream while continuously stirring with a long
> spoon or chopstick. The egg should cook immediately and look like long
> yellowish-white strands. Turn off the heat after you see the white strands
> to prevent the egg from overcooking. Ladle the soup into individual bowls,
> sprinkle the scallions on top, and serve.
> 
> 
> The Chinese Takeout Cookbook
> 
> "May you by your good life show your works
> in the gentleness of wisdom. James 3:13"
> -Sugar
> 
> 
> 
> 
> ---
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Re: [CnD] Chinese Egg Drop Soup

[Teresa Mullen via Cookinginthedark]

Hello period can you add other things just just plain brass and egg? I know 
some Chinese food places add cabbage and ground chicken and other vegetables 
when is it best to add that? Would it be best to add the vegetables well the 
broth is boiling then add the egg?

Teresa Sanchez sent from my iPhone

> On Jan 28, 2017, at 12:49 AM, Sandy via Cookinginthedark 
>  wrote:
> 
> No thickener in this recipe? 
> 
> 
> Fear is just excitement in need of an attitude adjustment! 
> -Original Message-
> From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Friday, January 27, 2017 11:25 AM
> To: CND
> Cc: Sugar
> Subject: [CnD] Chinese Egg Drop Soup
> 
> Chinese Egg Drop Soup
> 2 (14 ounce) cans chicken broth
> 1 egg, slightly beaten
> 2 tablespoons parsley
> Bring broth just to boiling.  Very slowly add egg.  Stir constantly just
> until egg cooks and shreds.  Sprinkle with parsley.
> 
> "May you by your good life show your works in the gentleness of wisdom.
> James 3:13"
> -Sugar
> 
> 
> 
> ---
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[CnD] Green olives cream cheese wrap

[Teresa Mullen via Cookinginthedark]

Does anyone know of this appetizer recipe? I went to a Christmas party and they 
served this this I remember it tasted like green olives cream cheese and some 
kind of a wrap not sure what it was does he want to know how to make this or I 
mean what kind of wrap the DUs

Teresa Sanchez sent from my iPhone
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Re: [CnD] CHEDDAR AND SOUR CREAM DIP

[Teresa Mullen via Cookinginthedark]

Got a question on the dip what kind of green pepper are you meaning like 
jalapenos?

Teresa Sanchez sent from my iPhone

> On Dec 13, 2016, at 6:46 AM, Helen Whitehead via Cookinginthedark 
>  wrote:
> 
> CHEDDAR AND SOUR CREAM DIP
> 1 cup cheddar cheese, shredded
> 1 1/2 cup sour cream
> 1 tbsp. milk
> 1/4 cup finely chopped onions
> 3 tbsp. minced green pepper
> 1/4 tsp. salt
> 1/8 tsp. red pepper
> 
> Mix all ingredients. Add more milk, if needed, for good consistency. Cover 
> and chill for at least 1 hour.
> 
> Makes 2 cups.
> 
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Re: [CnD] Test

[Teresa Mullen via Cookinginthedark]

Yes your message came in, I was just wondering where is everybody at? Where are 
the recipes! LOL

Teresa Sanchez sent from my iPhone

> On Nov 30, 2016, at 10:05 PM, Brenda Mueller via Cookinginthedark 
>  wrote:
> 
> I'm sure you have seen your post by now; yes, it has gone out to everyone.  
> 
> Brenda Mueller 
> 
> 
> 
> Sent from my iPhone
> 
>> On Nov 30, 2016, at 11:58 PM, Naima Leigh via Cookinginthedark 
>>  wrote:
>> 
>> 
>> Is this message coming through?
>> 
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Re: [CnD] Fish places/ stuffed peppers

[Teresa Mullen via Cookinginthedark]

Hello steve
Wow it has been a little bit of a time for me since I've been on here, yes if 
you would I would be grateful or I mean greatly appreciated LOL thanks so much

Teresa Sanchez sent from my iPhone

> On Nov 25, 2016, at 1:36 AM, Steve Stewart via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Teresa, charles is not on this list any more. if it is ok with you, I can 
> send this message to him. let me know. thanks. Steve
> 
> -Original Message----- From: Teresa Mullen via Cookinginthedark
> Sent: Friday, November 25, 2016 12:48 AM
> To: cookinginthedark@acbradio.org
> Cc: Teresa Mullen
> Subject: [CnD] Fish places/ stuffed peppers
> 
> Hello everyone I hope that you all had an awesome Thanksgiving.
> The first part is for Charles it's a question about a Fishplace in Phoenix, 
> and the pieces were huge do you remember the name of that place? For the life 
> of me I cannot figure it out, friends and I were talking about good fish 
> places. And I remember when you and I used to hang out when I had Amber my 
> last guide dog, and you still had Carolina. We went to this place to get 
> fish, you wanted me to try it. Do you remember the name?
> And my other question so I want to take over, does anyone have a recipe for 
> stuffed peppers I've been wanting to try these never knew how to make it, 
> does it have ground beef and rice? Thank you in advance
> 
> Teresa Sanchez sent from my iPhone
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> Steve Stewart
> CnD Moderator
> email; cookda...@suddenlink.net
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[CnD] Fish places/ stuffed peppers

[Teresa Mullen via Cookinginthedark]

Hello everyone I hope that you all had an awesome Thanksgiving.
The first part is for Charles it's a question about a Fishplace in Phoenix, and 
the pieces were huge do you remember the name of that place? For the life of me 
I cannot figure it out, friends and I were talking about good fish places. And 
I remember when you and I used to hang out when I had Amber my last guide dog, 
and you still had Carolina. We went to this place to get fish, you wanted me to 
try it. Do you remember the name?
And my other question so I want to take over, does anyone have a recipe for 
stuffed peppers I've been wanting to try these never knew how to make it, does 
it have ground beef and rice? Thank you in advance

Teresa Sanchez sent from my iPhone
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Re: [CnD] Looking for Kale Recipes

[Teresa Mullen via Cookinginthedark]

My question is about the kale chips how much all of oil do you use? In order to 
bake them in the oven.

Teresa Sanchez sent from my iPhone

> On Sep 4, 2016, at 9:34 PM, Christina Brino via Cookinginthedark 
>  wrote:
> 
> Have you tried making kale chips? You just have to use sea salt and olive 
> oil. Put on a baking sheet and bake at 350 degrees for 15 minutes or until 
> crisp so good.I
> 
> Christina Brino 
> Tupperware Consultant
> 862-812-8058
> brino.christ...@gmail.com
> www.bowlsoftw.com
> Sent from my iPhone
> 
> 
>> On Sep 4, 2016, at 11:55 PM, ellen telker via Cookinginthedark 
>>  wrote:
>> 
>> Yesterday I bought some beautiful kale at our local farmer's market.  Does 
>> anybody have some good recipes for kale?  
>> Ellen
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Re: [CnD] Indian Tacos - Fry Bread

[Teresa Mullen via Cookinginthedark]

Actually Charles those are the ingredients not flower all I know is yes there 
are some things missing flower you have flour salt baking soda I believe you 
add baking powder and in the largest was missing I never heard milk added but 
that's something new to me as I know friends who are Navajos and they never say 
anything about milk

Teresa Sanchez sent from my iPhone

On Jul 30, 2016, at 11:55 AM, Courtney Fulghum Smith via Cookinginthedark 
 wrote:

>> 
>> Charles,
> 
> 
> How did you come to the conclusion there are ingrediens missing?
> Ingredients & directions for making the bread are included.
> 
> Courtney
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[CnD] Recipe for peach cobbler

[Teresa Mullen via Cookinginthedark]

Hello everyone. 
Hope all is well with you all out there in cooking land exclamation mark LOL 
wondering if anyone has a peach cobbler or peach pie recipe? Thanks in advance 
Teresa Sanchez sent from my iPhone
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Re: [CnD] crazy cake

[Teresa Mullen via Cookinginthedark]

The thing is, my nephew is allergic to eggs and this recipe does not have eggs 
in it that's cool.

Teresa MullenSent from my iPhone

> On Jul 20, 2016, at 4:56 PM, Wayne Scott via Cookinginthedark 
>  wrote:
> 
> I have made this many times.
> 
> Crazy Cake
> 
> 9*13 pan
> 
> 3 cup flour
> 2 cup sugar
> 6 TBSP.  unsweetened cocoa
> 2 TSP.  baking soda
> 1 Tsp.  salt
> 12 TBSP.  oil
> 2 TBSP.  vinegar
> 2 TSP.  vanilla
> 2 cup cold water
> 
> Mix all dry ingredients; spread out to make hole in center; then pour wet 
> ingredients.  Take fork and mix all together.  Bake in dg#350 oven for 
> approximately 30 minutes.
> 
> For 8*8, divide ingredients in half.
> 
> Variation:
> Peanut butter brownies add 1/2 C.  peanut butter to batter and bake as 
> directed.
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Re: [CnD] Tip from a blind person

[Teresa Mullen via Cookinginthedark]

As a child I remember using or actually my grandmother doing that with butter, 
she would make homemade tortillas and spread butter and roll it up and 
sometimes peanut butter as well.

Teresa MullenSent from my iPhone

> On Jul 19, 2016, at 10:22 AM, Charles Rivard via Cookinginthedark 
>  wrote:
> 
> Using very thinly sliced ham with cheese, then grilled on a George Formann or 
> similar unit for about 2 to 3 minutes makes them even better.  Tortillas make 
> excellent bread.  After all, it's sort of what they are.
> 
> 
> 
> 
> If you think you're finished, you! really! are! finished!!
> -Original Message- From: Marie Rudys via Cookinginthedark
> Sent: Tuesday, July 19, 2016 11:49 AM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys
> Subject: [CnD] Tip from a blind person
> 
> Hello, everyone!!
> 
> 
> 
> I discovered a quick snack on my own.  If you don't have any bread, and you
> want something simple, just take an 8-inch tortilla and place a tablespoon
> of creamy peanut butter on it.  Fold it in half and gently squeeze so that
> the peanut butter will spread itself inside the tortilla without going
> outside the edges.  I find it delicious.
> 
> 
> 
> Could the person posting all these fast food recipes please stop?  We need
> more blind-friendly recipes, that makes sense to us.  Thank you.
> 
> 
> 
> Marie
> 
> 
> 
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Re: [CnD] purpose of the list concern

[Teresa Mullen via Cookinginthedark]

Oh yes, I do agree with Charles when following a recipe, instead of saying a 
half a jar of spaghetti sauce or a bag of noodles you should be specific and 
say maybe 1/2 cup of spaghetti sauce or 3 cups of noodles. So that way The 
person that is following the recipe, will at least know how much to put in his 
or her cooking. Especially with with those of you would say a dash of salt or a 
pinch of this or a pinch of that. How much is a pinch or how much is a dash of 
something. Or when you say add handfuls of something there again how much is a 
handful of that ingredient. g

Teresa MullenSent from my iPhone

> On Jul 19, 2016, at 11:20 AM, John McConnell via Cookinginthedark 
>  wrote:
>
> Hello:
> I, rather, Carol and I spoke with Charles yesterday, and I voiced our 
> concerns about this list.
> Please, if possible, modify the rules to state that said recipes should be 
> modified, as Charles says.
> It is ok to try a recipe on your friends, but if you have modified it, then 
> share it with us.
> You all are a great group, and contribute much, keep up the good work, and 
> let's make this list truly what it is called, "Cooking in the Dark."
> Thank you for considering this post, and if I have offended anyone, not meant 
> to do so. Just trying to help all of us.
> Have a great week!
>
> John and Carol McConnell
> -
> From: Sharon Howerton via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, July 19, 2016 10:51 AM
> To: cookinginthedark@acbradio.org
> Cc: Sharon Howerton 
> Subject: Re: [CnD] purpose of the list concern
>
> I agree as well. I left the list years ago when all that appeared were 
> recipes that I don't think the sender prepared at all.
> Sharon
>
> -Original Message-
> From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, July 19, 2016 11:49 AM
> To: cookinginthedark@acbradio.org; Charles Rivard
> Cc: Bill
> Subject: Re: [CnD] purpose of the list concern
>
> Couldn't agree more, but I will probably not leave the list.
> Bill
>
>
> -Original Message-
> From: Charles Rivard via Cookinginthedark
> Sent: Tuesday, July 19, 2016 10:36 AM
> To: cooking in the dark list
> Cc: Charles Rivard
> Subject: [CnD] purpose of the list concern
>
> I joined this list to get tips and tricks that a totally blind person would 
> use when preparing food.  I was hoping for recipes that blind people have 
> personally prepared.  I was hoping for modified recipes that eliminated 
> phrasing such as “Bake until juices run clear.”, “Fry until golden brown.”
> and so on.  Recipes also are not even modified to be more specific.
> Ingredients lists such as “half of a jar of spaghetti sauce” or “one bagt of 
> noodles”, which are of no use are given.  What size is that bag or jar to 
> begin with?  If I want unmodified recipes, they are available by the millions 
> on the Internet.  The trend is now, on this list, to a greater and greater 
> extent, to post recipes copied from the Internet that people have not tried, 
> with no modification for blind people.  To me, this tendency makes “Cooking 
> in the Dark” less and less special.  It is becoming just another cooking 
> list.  What attracts me to the “cooking in the Dark” podcast that Dale has 
> done for a long time is that the focus remains on how BLIND people accomplish 
> the tasks involved in successful meal preparation.  I am considering leaving 
> a list that is becoming less and less meaningful to blind people.
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>
>
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>
>
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Re: [CnD] purpose of the list concern

[Teresa Mullen via Cookinginthedark]

Well pretty much Charles you answered your own question when it comes to frying 
when you fry chicken how do you know when it's done? Or your french fries?

Teresa MullenSent from my iPhone

> On Jul 19, 2016, at 10:51 AM, Sharon Howerton via Cookinginthedark 
>  wrote:
>
> I agree as well. I left the list years ago when all that appeared were 
> recipes that I don't think the sender prepared at all.
> Sharon
>
> -Original Message-
> From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, July 19, 2016 11:49 AM
> To: cookinginthedark@acbradio.org; Charles Rivard
> Cc: Bill
> Subject: Re: [CnD] purpose of the list concern
>
> Couldn't agree more, but I will probably not leave the list.
> Bill
>
>
> -Original Message-
> From: Charles Rivard via Cookinginthedark
> Sent: Tuesday, July 19, 2016 10:36 AM
> To: cooking in the dark list
> Cc: Charles Rivard
> Subject: [CnD] purpose of the list concern
>
> I joined this list to get tips and tricks that a totally blind person would 
> use when preparing food.  I was hoping for recipes that blind people have 
> personally prepared.  I was hoping for modified recipes that eliminated 
> phrasing such as “Bake until juices run clear.”, “Fry until golden brown.”
> and so on.  Recipes also are not even modified to be more specific.
> Ingredients lists such as “half of a jar of spaghetti sauce” or “one bagt of 
> noodles”, which are of no use are given.  What size is that bag or jar to 
> begin with?  If I want unmodified recipes, they are available by the millions 
> on the Internet.  The trend is now, on this list, to a greater and greater 
> extent, to post recipes copied from the Internet that people have not tried, 
> with no modification for blind people.  To me, this tendency makes “Cooking 
> in the Dark” less and less special.  It is becoming just another cooking 
> list.  What attracts me to the “cooking in the Dark” podcast that Dale has 
> done for a long time is that the focus remains on how BLIND people accomplish 
> the tasks involved in successful meal preparation.  I am considering leaving 
> a list that is becoming less and less meaningful to blind people.
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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>
>
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Re: [CnD] Lasagna recipe for Teresa

[Teresa Mullen via Cookinginthedark]

Thank you all for the recipes I will use them I have been craving lasagna and 
would like to learn how to make it as well. Thank you so much again

Teresa MullenSent from my iPhone

> On May 31, 2016, at 5:22 PM, Allison Manzino via Cookinginthedark 
>  wrote:
>
> Hi Teresa and all,
>
> I thought I'd share my lasagna. Well, truth be told, it's from all 
> recipes.com. I use it all the time, I make it every year for my husband's 
> birthday and he loves it. I hope you enjoy it as much as I do. I live in 
> Spain, and use  my kitchen scale  to measure everything in grams. They use 
> the metric system over here. Hence why it says ounces, pounds and grams.
>
> Allie
> Linda's Lasagna
>
> Rating : 3.5 stars  Servings : 8
>
> This recipe has been in our family for years.
>
>
> 1 pound or 1 kg lean ground beef
> 1 chopped onion
> 2 6-ounce cans or 340 grams tomato paste
> 1 14.5 ounce can or 453 gr. crushed tomatoes
> 2 cups water
> 1 tablespoon oregano
> 2 teaspoons garlic powder
> 2 teaspoons salt
> ¼ teaspoon black pepper
> 1 tablespoon sugar
> 12 ounces 340 grams cottage cheese
> ½ cup grated parmesan cheese
> 1 egg
> 9 lasagna noodles
> 1 pound or 453 gr. shredded mozzarella cheese
> Procedure:
> In a large skillet over medium heat, cook beef and onion. Cook beef until 
> brown and onion is translucent.Cook onion until translucent. Drain ground 
> beef. In a large saucepan, combine beef, and onion with tomato paste, crushed 
> tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over 
> medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 
> hour. While sauce is simmering, blend cottage cheese, Parmesan and egg until 
> smooth. Set aside. Bring a large pot of lightly salted water to a boil. Add 
> pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 
> 350 degrees F (175 degrees C). Spread 1 cup of sauce in the bottom of a 9x13 
> inch baking dish. Cover sauce with 3 noodles. For the first layer, top 
> noodles with one-third of the sauce and top with half of the mozzarella 
> cheese. For the second layer, Place three more noodles and cover with sauce 
> and the cottage cheese mixture. For the last layer top with the three 
> remaining noodles, and remaining sauce. Bake in preheated oven 30 minutes. 
> Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden 
> and bubbly.
>
> Sent from All My Recipes application.
>
>
>
> Enviado desde mi iPhone
> My birds are winged blessings, they help me soar!
>
>
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Re: [CnD] Lasagna

[Teresa Mullen via Cookinginthedark]

You probably could use Johnsonville Italian sausage as well. Those come in 
links I believe five of them. Hot or mild Italian sausage

Teresa MullenSent from my iPhone

> On May 31, 2016, at 1:43 PM, Sugar via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> I use the entire package of the hillshire all beef sausage, it feels like a 
> horse shoe
> There is only one size.
> Sugar
> Knowing your own darkness is the best method for dealing with the darknesses 
> of other people.
> -Filled with light, Sugar.
>
>
> -Original Message-
> From: Charles Rivard via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 31, 2016 9:56 AM
> To: cookinginthedark@acbradio.org
> Cc: Charles Rivard
> Subject: Re: [CnD] Lasagna
>
> How much sausage should be used?
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message-
> From: Sugar via Cookinginthedark
> Sent: Tuesday, May 31, 2016 11:34 AM
> To: cookinginthedark@acbradio.org
> Cc: Sugar
> Subject: Re: [CnD] Lasagna
>
> Sugar’s Lasagna
>
> My Daniel just loves all the beef in it!
>
> Ingrediants:
> 2lbs of lean beef(4%)
> 2lbs of mozarela(saving a cup for topping)
> 1 16oz. Parmesan cheese(kraft in container)
> 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg 
> salt and pepper to taste
> 12 lasagna noodles(boiling 2-3 extras in case one breaks)
> 1 can black, pitted olives
> 1sm. green pepper
> 1sm. red pepper
> 1sm. red onion
> garlic to taste
> (Italian sausage(mild)
> at times I use "hillshire" smoked Italian sausage) salt for boiling water
> 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic 
> with mushrooms) Pam( to spray cassarole dish
>
> Instructions:
> in a rolling boil of hot water, place noodles up to 12 minutes, or until 
> noodles are slightly soften while noodles are boiling, heat and brown meat 
> and sausage, and since I use the 4% lean beef, no need to drain...
> adding veggies, all chopped, continue to stir, then pour entire speghetti 
> sauce in, for a slow simmer(don’t forget to season your beef with your choice 
> of spices) preheat oven at 350 degrees for 15 minutes:
> on a piece of foil, lay out noodles to cool, being careful not to burn your 
> fingers...smile...
> now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg 
> plays like a glue remember to save at least 1 cup of mozeralla for topping.
> mix all together until a dough like substance, making sure egg has been 
> broken and spread through out mixture.
> Add some pepper to cheese about half a tea spoon, or to taste Now the fun 
> begins!
> 1st layer: your meat sauce
> 2nd: noodles
> 3: cheese
> repeat for 3 layers, being very generous with cheese, as you may have some 
> left over, if that happens, and you have a few noodles left, take all left 
> overs and roll up and place in oven for bit size stuffed noodles.
> the same foil paper you used to place the noodles on, can be used to cover 
> lasagna .
> bake for 35-45 minutes, or until all melted remember your meat has already 
> been browned...
> last 15 minutes, remove foil and let sit for a few minutes more removing out 
> of the oven, to cool for about 10 minutes before sliceing.
>
> Enjoy
> Sugar
>
> Knowing your own darkness is the best method for dealing with the darknesses 
> of other people.
> -Filled with light, Sugar.
>
> -Original Message-
> From: Teresa Mullen via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 31, 2016 9:30 AM
> To: [cookinginthedark@acbradio.org]
> Cc: Teresa Mullen
> Subject: [CnD] Lasagna
>
> Hello everyone
> Does anyone have an easy recipe for lasagna?
> It would be greatly appreciated thanks in advance take care all of you and 
> happy cooking
>
> Teresa MullenSent from my iPhone
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Re: [CnD] Lasagna

[Teresa Mullen via Cookinginthedark]

Thanks it is greatly appreciated and they both sound so good!!

Teresa MullenSent from my iPhone

> On May 31, 2016, at 1:09 PM, Susie Stageberg via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Here is my tried-and-true lasagna recipe. Easy? Well, I thin k it's easy 
> because I have been making it for years.
>
> Mama’s Lasagna
>
> For the sauce:
>
> 1 pound ground beef (or turkey, or sausage)
> 1 tbsp. dried parsley
> 1 tbsp. dried basil
> Salt and pepper to taste
> 2 cans (14 oz. each) crushed tomatoes
> 2 cans (8 oz. each) tomato sauce
>
> Brown the meat and stir in the rest of the sauce ingredients. Simmer slowly 
> uncovered one hour, or until thickened, stirring occasionally.
>
> Meanwhile, cook 6 lasagna noodles; drain them and set them aside. Shred 16 
> ounces of mozzarella, or buy it pre-shredded.
>
> In a medium bowl, beat an egg. Stir in 3 cups cream-style cottage cheese (or 
> ricotta), a pinch of salt, a pinch of pepper, 2 tbsp. dried parsley, and ½ 
> cup Parmesan cheese. Stir well; set aside.
>
> Heat the oven to 375. Spray a 9 by 13 pan with cooking spray. In the pan, 
> make layers (the correct number), beginning with noodles, then cottage 
> cheese, then meat sauce, then mozzarella. End with mozzarella.
>
> Bake 30 minutes, or until it’s all bubbly and the house smells yummy. This 
> will serve 6 to 8, and it’s even better reheated.
>
>
>
>
> Susie
>
>
> -Original Message-
> From: Teresa Mullen via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, May 31, 2016 11:30 AM
> To: [cookinginthedark@acbradio.org]
> Cc: Teresa Mullen
> Subject: [CnD] Lasagna
>
> Hello everyone
> Does anyone have an easy recipe for lasagna?
> It would be greatly appreciated thanks in advance take care all of you and 
> happy cooking
>
> Teresa MullenSent from my iPhone
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[CnD] Lasagna

[Teresa Mullen via Cookinginthedark]

Hello everyone
Does anyone have an easy recipe for lasagna?
It would be greatly appreciated thanks in advance take care all of you and 
happy cooking

Teresa MullenSent from my iPhone
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Re: [CnD] Question about the trim healthy mama recipes?

[Teresa Mullen via Cookinginthedark]

Does BARD Carry these books and can you give me a bit more information of what 
they are about? Are they healthy type recipes?

Teresa MullenSent from my iPhone

> On May 22, 2016, at 9:21 AM, Jennifer Thompson via Cookinginthedark 
>  wrote:
> 
> Thanks yes but not everyone has book share.
> 
> 
>> On 5/22/2016 2:08 AM, Jeanne Fike via Cookinginthedark wrote:
>> Hello,
>> Bookshare has both books: Trim Healthy Mama: No More Fads copyright 2012  
>> and Trim Healthy Mama Cookbook  copyright 2015 by
>> Pearl Barrett and Serene Allison
>>  Jeanne
>> 
>> -Original Message-
>> From: Jennifer Thompson via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Saturday, May 21, 2016 9:20 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Jennifer Thompson
>> Subject: [CnD] Question about the trim healthy mama recipes?
>> 
>> Hi I wondered how many of you have heard of the trim healthy mama
>> recipes?  They are 2 sister's that wrote the book.
>> 
>> If you have not heard of the recipes or the book I encourage you all to
>> check it out.  The only thing is it's not on audio yet.  I sent a
>> message to one of the companies that does the book a year or so ago.
>> The first book came out in 2014, and they said they are not putting it
>> on audio yet.
>> 
>> The reason I like the recipes is that they use almond and coconut flour.
>> 
>> If you are interested in the book and recipes I encourage all of you to
>> call the library for the blind and request trim healthy mama.  If enough
>> people call in then possibly they will put it on audio.
>> 
>> We need more health and cook books.
>> 
>> Another book I believe is on audio is J J virgin it is along the same
>> lines as trim healthy mama.
>> 
>> 
>> 
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[CnD] Mexican pizza

[Teresa Mullen via Cookinginthedark]

Hello everyone I hope everyone is doing well.
Does anyone know how to make Mexican pizza, or has anyone ever made it before. 
What ingredients go first? In order that is. And how many minutes should be in 
the oven I remember having it at a Mexican restaurant in Arizona. Called 
Macayo's it was very excellent! I am not asking for the Taco Bell version! LOL

Teresa MullenSent from my iPhone
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Re: [CnD] Quinoa?

[Teresa Mullen via Cookinginthedark]

I wish I knew what it was! LOL

Teresa MullenSent from my iPhone

> On May 10, 2016, at 1:40 PM, Christina via Cookinginthedark 
>  wrote:
> 
> Does anyone on this list use quinoa and if so, can you share your recipes?
> 
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Re: [CnD] Filling Muffin Tins

[Teresa Mullen via Cookinginthedark]

And you can get this anywhere like Walmart? Thanks for the tip

Teresa MullenSent from my iPhone

> On Apr 25, 2016, at 5:02 PM, Penny Reeder via Cookinginthedark 
>  wrote:
> 
> This is how I fill muffin tins. What you need is a funnel. The funnel that 
> works for filling muffin tins is called a canning funnel -- also sometimes a 
> "jar filler." It has a wide top and a wide opening at the bottom, wide enough 
> to fit inside a half-pint-size canning jar. Stick the funnel inside each 
> greased muffin cup, scoop in a third-to-a-half cup of batter, then move on to 
> the next muffin cup. It also helps to cover the top of the pan with a light 
> film of oil or butter so it's easy to remove any cooked-on batter drips. The 
> canning funnel -- make sure to buy one made of metal! -- is also a perfect 
> biscuit and round cookie cutter, and an excellent guide for distributing 
> pancake batter into a griddle.HTH, Penny 
> 
> Sent from my iPhone
> 
>> On Apr 23, 2016, at 12:27 PM, Lori Castner via Cookinginthedark 
>>  wrote:
>> 
>> Hi, Everyone,
>> 
>> 
>> 
>> I love muffins, and I enjoy baking them. But I do not enjoy filling the
>> muffin cups with batter, and no matter what technique I try, it is a messy
>> job. I have used a small scoop, a collapsible measuring cup, and even just a
>> table spoon, but still it's messy.
>> 
>> 
>> 
>> Does anyone have a technique for filling muffin tins with little mess.
>> 
>> 
>> 
>> Thanks.
>> 
>> 
>> 
>> Lori
>> 
>> 
>> 
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Re: [CnD] I tried this

[Teresa Mullen via Cookinginthedark]

Dah, I found it! LOL I'm used to having the prep time and temperature or you 
know what I mean! LOL at the end of recipes

Teresa MullenSent from my iPhone

> On Apr 21, 2016, at 11:08 PM, Laury-Johnson, Shawnese (LARA) via 
> Cookinginthedark  wrote:
>
> I made these tonight for the first time. My family loved them. I didn't have 
> onion powder so I used a little salt. They turned out great. I will 
> definitely make these again and change up some of the spices that I use. I 
> will also try it with various types of potatoes. I didn't turn them and I'm 
> thinking the next time I will. I got this recipe from allrecipes.com
>
>
> Baked French Fries
>
> INGREDIENTS:
> 1 large baking potato
>
> 1 tablespoon olive oil
> ½ teaspoon paprika
> ½ teaspoon garlic powder
> ½ teaspoon chili powder
> ½ teaspoon onion powder
>
> PREP Time: 5 minutes
> Cook Time: 45 minutes
>
> Preheat oven to 450 degrees F (230 degrees C).
> Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder 
> and onion powder together. Coat potatoes with oil/spice mixture and place on 
> a baking sheet.
>
>
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Re: [CnD] I tried this

[Teresa Mullen via Cookinginthedark]

I must've missed that. Sorry LOL

Teresa MullenSent from my iPhone

> On Apr 22, 2016, at 11:33 AM, Laury-Johnson, Shawnese (LARA) via 
> Cookinginthedark <cookinginthedark@acbradio.org> wrote:
>
> Yes it does. It says prep time 5 minutes and cook time is 45 minutes. Sorry I 
> should've made it easier to understand.
>
> -Original Message-----
> From: Teresa Mullen via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, April 22, 2016 8:18 AM
> To: [cookinginthedark@ <acbradio.org] cookinginthedark@acbradio.org>
> Cc: Teresa Mullen <teresamulle...@gmail.com>
> Subject: Re: [CnD] I tried this
>
> How long do you cook them for? It doesn't say minutes.
>
> Teresa MullenSent from my iPhone
>
>> On Apr 21, 2016, at 11:08 PM, Laury-Johnson, Shawnese (LARA) via 
>> Cookinginthedark <cookinginthedark@acbradio.org> wrote:
>>
>> I made these tonight for the first time. My family loved them. I didn't have 
>> onion powder so I used a little salt. They turned out great. I will 
>> definitely make these again and change up some of the spices that I use. I 
>> will also try it with various types of potatoes. I didn't turn them and I'm 
>> thinking the next time I will. I got this recipe from allrecipes.com
>>
>>
>> Baked French Fries
>>
>> INGREDIENTS:
>> 1 large baking potato
>>
>> 1 tablespoon olive oil
>> ½ teaspoon paprika
>> ½ teaspoon garlic powder
>> ½ teaspoon chili powder
>> ½ teaspoon onion powder
>>
>> PREP Time: 5 minutes
>> Cook Time: 45 minutes
>>
>> Preheat oven to 450 degrees F (230 degrees C).
>> Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder 
>> and onion powder together. Coat potatoes with oil/spice mixture and place on 
>> a baking sheet.
>>
>>
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>
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Re: [CnD] I tried this

[Teresa Mullen via Cookinginthedark]

How long do you cook them for? It doesn't say minutes.

Teresa MullenSent from my iPhone

> On Apr 21, 2016, at 11:08 PM, Laury-Johnson, Shawnese (LARA) via 
> Cookinginthedark  wrote:
>
> I made these tonight for the first time. My family loved them. I didn't have 
> onion powder so I used a little salt. They turned out great. I will 
> definitely make these again and change up some of the spices that I use. I 
> will also try it with various types of potatoes. I didn't turn them and I'm 
> thinking the next time I will. I got this recipe from allrecipes.com
>
>
> Baked French Fries
>
> INGREDIENTS:
> 1 large baking potato
>
> 1 tablespoon olive oil
> ½ teaspoon paprika
> ½ teaspoon garlic powder
> ½ teaspoon chili powder
> ½ teaspoon onion powder
>
> PREP Time: 5 minutes
> Cook Time: 45 minutes
>
> Preheat oven to 450 degrees F (230 degrees C).
> Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder 
> and onion powder together. Coat potatoes with oil/spice mixture and place on 
> a baking sheet.
>
>
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