Re: [CnD] trick to pouring liquids
Hi Gary and everyone, I hate measuring oil most of all!!! When I'm organized, I lay out a paper towel which collects most drips. Well, check back soon, must plan my ego trip. I thought those paper towels were made just for me. Have a good day, Nancy - Original Message - From: desi noller via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, June 24, 2015 9:25 AM Subject: Re: [CnD] trick to pouring liquids Hello Gary, When I measure oil, I do it over an empty bowl so that if the oil runs over my measuring cup or spoon, the excess will run into the bowl. Then, if I managed to spill too much oil in the bowl, I use a funnel to pour the excess oil back into the bottle. If I don't spill very much, I just usually rinse it down the drain with very hot water. Either way, the oil is in the bowl and not on the counter. Also, I often place the bowl I'm measuring over in the sink so there is less mess to clean up. I don't think there's any real easy way to measure oil! Even most of my sighted friends don't like to do it! Hope this helps! Desi - Original Message - From: Gary Metzler via Cookinginthedark cookinginthedark@acbradio.org To: Cookinginthedark@acbradio.org Date: Wednesday, June 24, 2015 1:31 am Subject: [CnD] trick to pouring liquids Hi All, I am new to the list. I have a quesstion. Are there any tricks to pouring liquids? For example say a recipe calls for 1 1/2 tsp of oil how would I pour that without making a mess? Thank you for any help. Regards, Gary kn4ox ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Mexican Quinoa Salad with Black Beans, Corn, and Tomatoes
Hi everyone, Since no one posted this already, I decided to do so in hopes someone would be blessed by a bit of sunshine and something different to eat. (three guesses why English was NOT my college major) Hth, Nancy Martin - Original Message - From: 'Maria' n1...@comcast.net [peeps-cooks] To: peeps-co...@yahoogroups.com Sent: Wednesday, June 24, 2015 7:56 PM Subject: [Peeps-Cooks] Cafe Classics - 6-24-2015 - Mexican Quinoa Salad with Black Beans, Corn, and Tomatoes Mexican Quinoa Salad with Black Beans, Corn, and Tomatoes Quinoa is quickly becoming one of my favorite foods. How about you? Grain-like, but not really a grain, quinoa has a wonderfully nutty flavor. It's also happily very good for you, being high in protein, fiber, magnesium, calcium, and iron. Quinoa goes well with Southwestern flavors and especially well with cheese, in particular farmers cheese, a soft, mild cheese like queso fresco or fresh mozzarella. This quinoa salad is a toss together of black beans, fresh garden tomatoes, corn, farmers cheese, jalapeños, red onions, cilantro, and lime. Yum! It will last for days chilled which makes it a great make-ahead salad for picnics and gatherings. Enjoy. Prep time: 15 minutes Cook time: 25 minutes Yield: Serves 4-6 If you are working with frozen corn, you can add more flavor by taking the frozen corn kernels and searing them directly on a hot pan, without defrosting first. Save time by prepping most of the ingredients while the quinoa is cooking. INGREDIENTS 1 cup uncooked quinoa, well rinsed 1/2 teaspoon salt 2 cups water 1/3 cup diced red onion 2 Tbsp lime juice 1 15-ounce can black beans, drained and rinsed 1 cup frozen corn, defrosted, OR 1 cup of fresh corn, parboiled, drained and cooled (approximately the amount of kernels from one ear of corn) 3 medium tomatoes, seeded and cut into chunks 5 ounces Queso fresco, Queso Panela, fresh Mozzarella or other mild farmer's cheese, cut into 1/4-inch to 1/2-inch cubes 1 jalapeño, seeded and finely chopped 1/4 cup chopped cilantro, including tender stems, packed 3 Tbsp olive oil METHOD 1 Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly. 2 While the quinoa is cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Soaking the onions in lime juice (or lemon juice or water) helps take the edge off of them. Mix the prepped black beans, corn kernels, tomatoes, cheese, jalapenos, cilantro, and oil into a large bowl. 3 When the quinoa has cooled, mix it into the bean mixture. Add the red onion and the lime juice and add salt, more oil or lime juice to taste. Serve at room temperature. __._,_.___ Posted by: Maria n1...@comcast.net Reply via web post . Reply to sender . Reply to group . Start a New Topic . Messages in this topic (1) Please Note; The standard For The People policy for all e-mail lists prohibits personal attacks or inflammatory remarks. Posts to this list should be restricted to cooking related matters. No warnings of any nature are to be forwarded to the list. Refer these to us for evaluation instead. To post material to this list send to; peeps-co...@yahoogroups.com For The People provides this list as a service and does not endorse, nor accept any liability for any of the products which may be seen on this list. To change the status of this list, press Enter on the appropriate choice and send a blank e-mail. Set to No mail. mailto:peeps-cooks-nom...@yahoogroups.com Return to normal status: mailto:peeps-cooks-nor...@yahoogroups.com You will receive a confirmation of the change of status from Yahoo. You may subscribe to any of our other lists by going to: http://for-the-people.com Click on the E-Mail link near the bottom of the page. You will find subscription and unsubscription links for all our lists, as well as descriptions of the focus for each list. Visit Your Group . Privacy . Unsubscribe . Terms of Use . __,_._,___ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] The RangeMate is pretty handy, sometimes
Hello, What does this item cost? Nancy - Original Message - From: Drew Hunthausen via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Alex Hall' mehg...@icloud.com Sent: Friday, May 22, 2015 6:41 PM Subject: Re: [CnD] The RangeMate is pretty handy, sometimes I just looked at the site and am very interested. So is what you have the Core Pan? would be interested how it works as you try more things. -Original Message- From: Alex Hall via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, May 22, 2015 2:49 PM To: [cookinginthedark@acbradio.org] Subject: [CnD] The RangeMate is pretty handy, sometimes Hi all, My grandmother is constantly buying random things she sees on TV that will help me in the kitchen. Very rarely do they prove to be anything more that Ebay fodder, but there are exceptions. The RangeMate (www.rangemateusa.com) is one. It claims to let you cook hamburgers, chicken breasts, quesadillas, grilled cheese, and so on, all in the microwave. Aside from flipping halfway through, you need only put the item in, put the lid on, and nuke it. I was skeptical, but I have to admit that I've had success so far. My hamburger was good, my grilled cheese nicely done, my quesadillas (once I got the cooking time down) quite tasty… I expected a different taste or texture, in the same way food in a slow cooker can taste more steamed than one would like. This wasn't the case, though. The website lists a lot more recipes--muffins, oatmeal, eggs, and more--but I haven't tried them yet. The RangeMate is a large rectangle made from plastic. The long sides are slightly convex and sport small handles. Inside, you have a grill pan, complete with the ridges that will give things grill marks. The plastic sides extend above the pan a few inches, until terminating in a rubber ring that goes around the inner perimeter. The lid, which has a knob-like handle on top, rests on that rubber. It just sits there, no locking mechanism or anything. Once you put your food on the pan and put the lid on, you place the entire contraption in the microwave and hit 'Start'. As I said, you'll have to flip your meal partway through cooking; the small size of the RangeMate can make this a bit of a challenge, but I doubt most people would have a problem. If you've been considering one of these, or have never heard of it, my personal--and still somewhat limited--experience is that this thing does what it says on the box. Give it a try, especially if you have a glass-topped stove or can never get the timing right when cooking something in a pan. -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cooking with a field onion
Hi everyone, I was given a huge field onion. It is about softball size. They may be called wild onions but I'm not sure. Can I treat it like any other onion or are their special recipes I should use? I apologize if this sounds ridiculous. Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Perfecly Moist Chicken Breast
Yes, I use non-organic based on its price. Besides, at my advanced age, whatever is going to get me anyway. lol Nancy Nancy - Original Message - From: Drew Hunthausen via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Jennifer Chambers' jennile...@gmail.com Sent: Tuesday, April 28, 2015 6:18 PM Subject: Re: [CnD] Perfecly Moist Chicken Breast Agreed!! The biggest difference in my opinion between organic and non organic foods is the price! Organic meat as well as produce are always way more expensive!! -Original Message- From: Jennifer Chambers via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 28, 2015 2:40 PM To: cookinginthedark@acbradio.org; Teresa Mullen Subject: Re: [CnD] Perfecly Moist Chicken Breast LOL, Teresa, no; you can use non-organic. You do realize you'll now be lectured on what organic means, and the health benefits you would derive, etc.? I already know all that stuff, and, like you, I'm still not keen on organic, and that's why I know you can use non-organic if you wish to. Smile. Jennifer On 4/28/15, Teresa Mullen via Cookinginthedark cookinginthedark@acbradio.org wrote: Does it have to be organic stuff!? LOL I am not keen on organic stuff. Teresa MullenSent from my iPhone On Apr 27, 2015, at 10:14 PM, Sugar via Cookinginthedark cookinginthedark@acbradio.org wrote: I've not tried this but I plan to, and I am adding lemon juicesmile Perfecly Moist Chicken Breast Author: Diana Keuilian Prep time: 5 mins Cook time: 6 hours Total time: 6 hours 5 mins Serves: 4 Ingredients .2 Organic Chicken Breasts .Sea Salt .Ground Black Pepper .Fajita Seasoning (or seasoning of your choice) .3 cups Organic Chicken Broth Instructions 1.Wash the chicken breasts and pat dry. Generously season with salt, pepper and fajita seasoning. 2.Place the seasoned chicken breasts in a slow cooker. Fully cover with chicken broth. Cook on low for 6 hours. 3.Remove from the slow cooker and serve. Enjoy! Nutrition Information Calories: 141 Fat: 3.1 Carbohydrates: 0 Sodium: 99 Fiber: 0 Protein: 28 Recipe by Real Healthy Recipes at http://realhealthyrecipes.com/2013/12/29/how-to-make-perfecly-moist-c hicken- breast-video/ So don't worry about tomorrow, for tomorrow will bring its own worries. Today's trouble is enough for today. ~Matt. 6:34-Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question about modifying Smothered Chicken recipe
Hi everyone, You can do the same thing with round steak. I can vouch for this dish. It's wonderful. I learned how to make it in a skillet. But once the flouring, browning the meat then the onions, you can put it in the slow cooker to finish cooking. hth, Nancy - Original Message - From: Jennifer Chambers via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Alex Hall mehg...@icloud.com Sent: Tuesday, April 28, 2015 7:11 PM Subject: Re: [CnD] Question about modifying Smothered Chicken recipe You might try chicken broth. It would be the same ratio. Be careful if you try barbecue sauce, for it might have a tendency to burn. I don't know this for sure, just guessing because of the sugar content in barbecue sauce. Try it, but watch it carefully. Sounds absolutely wonderful the way you described it! Jennifer On 4/28/15, Alex Hall via Cookinginthedark cookinginthedark@acbradio.org wrote: Hi all, Recently, I made a smothered chicken recipe. Basically, you coat chicken in flour, pan fry it, brown more flour, then add the chicken, flour, an onion, and water and let it all simmer for a half hour. It was quite good, and I had to make it again the next day due to popular demand. My question is: could I modify it? That is, replace the water with sweet and sour, barbecue, honey, or something else? What guidelines would I follow as far as a sauce to water ratio? Does anyone have any good recipes for sauces that would work with this idea? Thanks in advance. Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Re; Baking Chicken
I would disagree about cooking the chicken for so long. I prefer thighs and drumsticks. Hopefully someone will give you a better time. hth, Nancy - Original Message - From: Regina Marie via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Kimsan Song' kimsans...@gmail.com; 'Janet Acheson' vine...@aol.com Sent: Friday, April 24, 2015 4:36 PM Subject: Re: [CnD] Re; Baking Chicken That will be very good. Make sure you bake meat side down, cover to keep moist, and then uncover for last 15 minutes, turn meat side up, and brown. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Kimsan Song via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, April 24, 2015 12:00 PM To: cookinginthedark@acbradio.org; Janet Acheson Subject: Re: [CnD] Re; Baking Chicken Stupid question, but I have chicken breast I plan on baking tonight. How do you put the seasonings under the skin? Also, I didn't marinate it last night, and plan on baking it once I get home, because if I wait a couple of hours, we will be having dinner around six/sevenish which is to late for my liking. I do not have olive oil, and just have vegetable oil, can I mix the seasonings with that? So here's my plan, seasonings under the skin, mix other seasonings with vegetable oil and poor on top of chicken breast then bake for 80 minutes on 400. thoughts? On 4/24/15, Janet Acheson via Cookinginthedark cookinginthedark@acbradio.org wrote: Absolutely, putting the spices under the skin will significantly help distribute the taste throughout the meet. Naturally, you can do this dry, however, mixing the spices with a little bit of olive oil or butter will also help to moisten the meat. Let the chicken marinate with the mixture under the skin for 1 to 2 hours, or even overnight setting in the refrigerator. Sent from my iPhone On Apr 24, 2015, at 12:00 PM, cookinginthedark-requ...@acbradio.org cookinginthedark-requ...@acbradio.org wrote: Message: 1 Hi everyone, Wondering if I'm remembering this right. If I put garlic or other spices under the skin, will that help the chicken pieces not be ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] baking chicken
Hi everyone, Wondering if I'm remembering this right. If I put garlic or other spices under the skin, will that help the chicken pieces not be so bland? Thanks, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] a cooking tip
Hi everyone, Don't remember where I heard this but it made perfect sense. Use a turkey baster to get your pancake batter on to a griddle or in a skillet. hth, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cake like brownies
Hi everyone, Most brownie recipes are difficult for me to put in the pan. It seems like more stays in the bowl. So, if you have a recipe where the brownies are cake-like,I'd be interested in seeing it. Thanks, Nancy Martin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] (no subject)
Hi everyone, On a site called diabetes forecast, I found an unusual feature that interested me. Along with all the usual sharing possibilities, there was a link offering listen to text. I've never seen that before. I'll post a recipe as soon as I can figure out how best to do that. Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] I apologize
Hi, I apologize for that message with no subject. Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Golden brown.
Hello, How about the ones that say cook meat until no pink remains? Good thing our coping skills are better than whoever writes the books. - Original Message - From: john mcconnell via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Tuesday, March 24, 2015 8:51 PM Subject: [CnD] Golden brown. Hello: In some of the recipes, the phrase: until golden brown is used. How does a totally blind person, or persons know what that is. Thanks. Carol McConnell ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] warm turkey salad casserole
Hi everyone, I got this recipe from the site for our neighborhood ice cream and dairy store. I realize the request for what to do with turkey has long past. The recipe is below my signature. I'm not a turkey fan, so I'd use cooked chicken. I would appreciate suggestions for something to replace the pimentos. enjoy, Nancy Warm Turkey Salad Casserole Ingredients Three cups turkey, cubed one cup celery, chopped one onion, finely chopped ½ cup unsalted butter, softened one cup mayonnaise one can cream of chicken soup one small jar pimientos, drained 1/2 teaspoon salt ½ teaspoon pepper one cup potato chips, crumbled one cup cheddar cheese, shredded Instructions 1.. Preheat oven to 350 degrees. 2.. Place turkey in a large bowl and add all remaining ingredients except potato chips and cheddar cheese. 3.. Place in a greased 9 x 13 inch baking dish. 4.. Top with potato chips and cheddar cheese. 5.. Cook for 30 minutes until warm and bubbly. 6.. Serve alone or over egg noodles. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] orzo
Hi, Does cous cous have a texture like rice? As you can tell, my knowledge would last a nano second. - Original Message - From: Nicole Massey via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Abby Vincent' aevinc...@ca.rr.com Sent: Sunday, March 22, 2015 4:19 PM Subject: Re: [CnD] orzo Cous cous might be a bit too fine. Orzo is larger, around the size of a sunflower seed. Treat it like any other smallish pasta. -Original Message- From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, March 22, 2015 4:15 PM To: cookinginthedark@acbradio.org Subject: [CnD] orzo I have a recipe for a salad calling for orzo, peas, asparagus, and lemon juice for dressing. I'm not familiar with orzo? I do have couscous. Would that work? Abby ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] deli turkey
Hi everyone, Just a word about recipes using deli turkey. Most club sandwiches use turkey, bacon, lettuce tomato and mayonnaise. A pasta salad, a chef salad and a panini were also suggested. hth, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Lawry's taco seasoning
Hi everyone, After the recipe for the seasoning, there are the instructions for how to make tacos. Nancy Lawry's Taco Seasoning From Chef Tom: I never buy those seasoning packages at the store anymore. Why pay extra for spices I already have at home? I just mix a batch together and store it in a sealed container for whenever needed. Feel free to add a little more Cayenne for some extra kick! 1 1/4 Teaspoon Chili powder 1 Teaspoon Paprika 1 Teaspoon Salt 3/4 Teaspoon minced onion 1/2 Teaspoon Cumin 1/4 Teaspoon Cayenne pepper 1/4 Teaspoon Garlic powder 1/4 Teaspoon Sugar 1/8 Teaspoon oregano 1 Tablespoon Flour Combine all of these dry ingredients in a small bowl. Store in an air tight container. Need the instructions for tacos that always comes on the back of the package??? To prepare the meat filling for tacos preheat a large skillet. Brown 1 pound ground beef; drain the fat. Add your Taco Seasoning that you prepared previously and 2/3 cup water to the beef; mix thoroughly. Bring to a boil, then reduce heat to low and cook, uncovered, about 10 minutes, stirring occasionally. Serve taco filling with warmed taco shells or tortillas. Top with shredded lettuce, grated cheddar cheese and chopped tomato or fresh salsa. This recipe makes enough meat filling for 12 tacos. For more secret recipes go to: http://recipesecrets.net/blog/ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] homemade taco seasoning
Hi everyone, On the off chance that I'm not boring all of you, I found another taco seasoning recipe. I was on the chow hound site. Nancy Homemade Taco Seasoning Mix 1/4 cup flour 1/4 cup onion powder 1 tsp garlic powder 2 tbsp chili powder 2 tsp oregano 2 tsp cumin 2 tsp salt Mix ingredients well. Sprinkle 4 Tbs of mix over 1-lb ground meat (beef or turkey), mix well and fry loose meat in skillet until done. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] question about tortillas
Hi everyone, Recently BARD added a book with recipes for wraps. Some use flavored tortillas such as spinach, tomato, etc. I'd like your opinions about whether these flavored tortillas are good or if I should just use plain. Thanks, Nancy in OK ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] the meal was probably stouffers
Hi everyone, According to directions4me.com, I think Charles meal was Stouffers. Under product details it states: New! Mac cheese variety. With white meat chicken in a spicy buffalo-style cheese sauce. I'm saying mystery solved, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] boneless porkchops and recipie requests
Hi, Just want to say that cookbooks are nice yet expensive. But requesting recipes, advice, etc. is as close as your computer. Nancy - Original Message - From: Kimsan via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'John Diakogeorgiou' jdiakoge2...@gmail.com Sent: Saturday, March 07, 2015 2:24 AM Subject: Re: [CnD] boneless porkchops and recipie requests Everyone has recommended 45 minutes or so on 350. How long would you cook them in. I am making porkchops tomorrow again, but I am going to see how it will turn out after marinading them in bbq sauce and some seasonings. The last time I made them, I just smeered bbq sauce and sprinkled seasoning on them, which still came out good but just experimenting. I am not ashamed to admit, I'm new to cooking, especially after me and my wife split up and I am left to fend for myself lol. I wish I had tons of cash, or enough to buy a bunch of seasonings. I like spicey foods. Lol I think if I can find a cookbook for recipies talking about drumb sticks, casorols, porkchops I would be in heaven. Lol Thanks everyone, great list. -Original Message- From: John Diakogeorgiou via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, March 6, 2015 4:51 AM To: Abby Vincent Cc: [cookinginthedark@acbradio.org] Subject: Re: [CnD] boneless porkchops and recipie requests If you cook them less time they won't be dry. I tend to do that as well. John Diakogeorgiou On Mar 5, 2015, at 8:41 PM, Abby Vincent aevinc...@ca.rr.com wrote: I bake my chops at 350 for 45 minutes or four hours in a crockpot along with either drained sauerkraut or golden mushroom soup. You can bake or saute them. They are usually dry, so the extra sauce helps. Abby -Original Message- From: John Diakogeorgiou via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, March 05, 2015 5:13 PM To: [cookinginthedark@acbradio.org]; Kimsan Song Subject: Re: [CnD] boneless porkchops and recipie requests Sorry if to late! You can put any spices you want. Garlic would go well as well. You may want to cut the time to 45 minutes. John Diakogeorgiou On Mar 5, 2015, at 4:41 PM, Kimsan Song via Cookinginthedark cookinginthedark@acbradio.org wrote: I have boneless porkchops, yes, sorry that isn't all that descriptive, but my main reason for writing is to ask for boneless porkchop recipies and the other request is concerning bbq porkchops. I want to make that for dinner tonight, so is it as simple as pooring bbq sauce on the chops and put them in the oven on 350 for an hour? Me and my kids like seasonings like lemon pepper so can I incorporate that with the bbq chops? Any suggestions so I can make a yummy dinner tonight will be appreciated deeply. Thank you and I love this list, but I don't read the emails that much because it makes me hungry! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] recipe request
Hi everyone, I'll post that bisquick cookies recipe some time today. Thanks for being patient. Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] SPARKLING LEPRECHAUN KISS DRINK
Hi, How do you measure such small amounts? Just curious, Nancy - Original Message - From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Sugar sugarsy...@sbcglobal.net Sent: Sunday, March 01, 2015 7:42 AM Subject: Re: [CnD] SPARKLING LEPRECHAUN KISS DRINK How much lemon lime soda? Thanks --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Sugar via Cookinginthedark cookinginthedark@acbradio.org To: CND cookinginthedark@acbradio.org Sent: Saturday, February 28, 2015 5:00 PM Subject: [CnD] SPARKLING LEPRECHAUN KISS DRINK SPARKLING LEPRECHAUN KISS DRINK This is such a fun and tasty drink and just in time for St Patrick's Day!! I love sour stuff, so I knew this would be right up my alley with the Sour Apple Pucker added in! I did add lemon lime soda which isn't in the original recipe, I love fizziness in my drinks! Enjoy!! 1 oz Sour Apple Pucker .5 oz vodka 1 oz lemon juice .5 oz simple syrup (equal parts sugar and water heated until combined, then cooled) 1 drop green food coloring lemon lime soda Mix all ingredients together in a shaker (except soda) and shake until combined. Pour over ice and top with lemon lime soda. Spirit lead me where my trust is without borders, Let me walk upon the waters Wherever You would call me. Take me deeper than my feet could ever wander And my faith will be made stronger in the presence of my Savior. ~So blessed,Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Bisquick chocolate chip cookies
Hi everyone, Just a bit of background. This is a different recipe from the one I posted originally. That recipe had no vanilla. Someone pointed that out so I found and posted a recipe containing 1 tsp vanilla. As you will see, this recipe contains 2 teaspoons of vanilla. Nancy Bisquick Chocolate Chip Cookies Total Time 25mins Prep time: 15 mins cooking time: 10 mins Ingredients 1/2 cup (one stick) butter or margarine, softened 1/2 cup brown sugar, packed 1/2 cup sugar two teaspoons vanilla one egg 2 1/4 cups Bisquick baking mix one cup (six ounces) semisweet chocolate chips 1/2 cup nuts, chopped, (optional) Directions Heat the oven to 375 degrees F. In a large bowl, mix butter, both sugars, vanilla and egg. Stir in Bisquick mix, chocolate chips and nuts. Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart; flatten slightly. Bake 8-10 minutes or until golden brown. Remove from cookie sheet to cooling rack. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] chocolate pudding from corn starch
Hi everyone, I remember using twice as much flour instead of cornstarch. If the following doesn't make sense, I apologize. Let me know and I'll look for something that can be copied more successfully. Nancy Cornstarch is used to thicken liquids in a variety of recipes such as sauces, gravies, pies, puddings, and stir-fries. It can be replaced with flour, arrowroot, potato starch, tapioca, and even instant mashed potato granules. The ingredient you are most likely to have on hand, of course, is flour, so we'll start with that. When you want 1 cup of liquid to be fairly thick, it takes 1 tablespoon of cornstarch. (A stir-fry sauce might use only 1-2 teaspoons per cup of liquid). It will take about 3 tablespoons of flour to replace 1 tablespoon of cornstarch, and you will need to cook the sauce for much longer to get rid of the raw flavor of the flour. Flour is a very stable thickener, but will not result in the same glossy shine that cornstarch produces. Arrowroot, on the other hand, makes a beautifully shiny sauce and may be substituted in an equal or slightly greater amount, but will need to be cooked a little longer than cornstarch. - Original Message - From: Kathy Brandt via Cookinginthedark cookinginthedark@acbradio.org To: Regina Marie reginamariemu...@gmail.com Cc: cookinginthedark@acbradio.org Sent: Monday, March 02, 2015 8:07 PM Subject: Re: [CnD] chocolate pudding from corn starch Hats off to you for raising three boys :-) Just for the sake of not confusing anybody: you actually mean to say substitute, not add, 6 tablespoons of flour, right? Otherwise, I'm wondering:why is it 6 tablespoons of flour instead of a quarter of a cup like it was for the corn starch? A quarter of a cup is 4 tablespoons, and because of how you can really tell if not mixed well that you are using flour instead of cornstarch, I am puzzled that the amount should be more. Thanks for any clarification. I'm only asking because I had putting made from flour before, and you could tell from the taste that that was what was used. On Mar 2, 2015, at 7:39 PM, Regina Marie reginamariemu...@gmail.com wrote: For this recipe, add 6 bablespoons white flour. R -Original Message- From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, March 02, 2015 3:18 PM To: cookinginthedark@acbradio.org Subject: [CnD] chocolate pudding from corn starch From: Kathy Brandt Sent: Monday, September 18, 2006 10:56 PM To: kathy brandt Subject: chocolate pudding rom Cornstarch 1/2 cup white sugar 3 tablespoons unsweetened cocoa powder 1/4 cup cornstarch 1/8 teaspoon salt 2 3/4 cups milk 2 tablespoons margarine or butter 1 teaspoon vanilla extract DIRECTIONS: 1. In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat , and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving. Serves four. __ NOD32 1.1761 (20060918) Information __ This message was checked by NOD32 antivirus system. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chocolate pudding variant
Making pudding and/or pie filling and sauces was easier using a double boiler. It used a larger pan for the base. That would hold the boiling water. The top pan would hold your ingredients. The premise is the top pan won't get too hot so your more delicate ingredients would not scorch. Hope I'm making sense, Nancy - Original Message - From: Kathy Brandt via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Monday, March 02, 2015 5:24 PM Subject: [CnD] Chocolate pudding variant ... using an egg, like how I do. I typically liked the cooked pudding better than instant, but the homemade instant mix might not taste as processed. CHOCOLATE PUDDING 3/4 cup sugar 1/3 cup cocoa 3 Tbsps. cornstarch 1/4 tsp. salt 2-1/4 cups milk 1 tsp. vanilla extract 1 egg (optional; see note) In a 1-1/2 quart saucepan, combine the first 4 ingredients. Gradually stir in the milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Add vanilla. Spoon into individual glasses and chill. Serve cold. NOTE: If using egg, beat egg in a separate bowl with a fork. Add 1 spoonful of hot pudding at a time to the egg, beating constantly with the fork until the egg mixture is quite warm. Beat this mixture quickly back into the pudding. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] question about aioli
Hi, Looked up the word since I didn't remember. So, how strong is the garlic in the aioli? Thanks, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] oven roasted sprouts
Hi everyone, It doesn't get much simpler than this: toss the sprouts with olive oil, give them some salt and pepper or garlic if you wish then place them in a single layer on a cookie sheet and roast them at 425 until they become soft. Apparently they produce a nutty flavor and some browning is a desirable result. hth, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] I know nothing about this, so excuse the dumbness
Hi Charles and list, The small box of instant pudding according to the manufacturer says it's four servings, 1/2 cup each. It calls for two cups milk. Chilling for five minutes will give you a soft serve consistency. The larger box is 6 servings, 1/2 cup each. That pudding calls for three cups milk. Because I like thicker pudding, I've used less milk. I don't want to be insulting but if you really want convenience, you can buy already prepared pudding and Jello. Choices are vast. If looking for pudding at directions.com doesn't overwhelm you, you've earned that special treat! After you mix that pudding, instructions say to chill it for a short time. Being an impatient person myself, I usually put it in the freezer for a while. It is more like ice cream. The kind you heat is called cook and serve. It also comes in two sizes. Logic tells me that chocolate milk and chocolate pudding would definitely be more chocolate. I have to admit that I buy Jello pudding. I've never tried the other brands. Nancy - Original Message - From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org To: cooking in the dark list Cookinginthedark@acbradio.org Sent: Monday, March 02, 2015 12:37 PM Subject: [CnD] I know nothing about this, so excuse the dumbness As I understand it, you can buy a box of pudding mix that you simply mix with milk, whisk or stir, and let firm up in the fridge. No heating necessary. Questions: How much do they make? How long before they can be eaten? Are they about the same in quality? If not, what are the best brands? Now for the last question, and why I'm asking about this: I apparently got ahold of some bad sour kraut, and it returned the favor with a case of food poisoning. I'm on the road to recovery. Along that road to recovery, I decided to get something easily digestible, and pudding works. Being a real chockoholic, of course, I chose chocolate pudding. Now, after not having eaten any in several years, I'm hooked, and got an idea. If I mix chocolate pudding with chocolate milk instead of white, will it intensify the chocolate flavor? Thoughts and advice are appreciated quickly, because I will be going to the store on Wednesday. Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] SAUCY BRUSSEL SPROUTS
Who needs roasted when sauced sound soo good? Nancy - Original Message - From: Helen Whitehead via Cookinginthedark cookinginthedark@acbradio.org To: cooking-in-the-dark cookinginthedark@acbradio.org Sent: Tuesday, March 03, 2015 3:48 PM Subject: [CnD] SAUCY BRUSSEL SPROUTS SAUCY BRUSSEL SPROUTS 2 pts. brussel sprouts (fresh or frozen) 1/2 c. chopped onion 2 tbsp. butter 1 tbsp. flour 1 tbsp. brown sugar 1/2 tsp. dry mustard 1/2 c. milk 1 c. sour cream Cook brussel sprouts as directed; drain well. Meanwhile, cook chopped onion in butter until tender, but not brown. Blend in flour, brown sugar, dry mustard and 1 teaspoon salt to chopped onions. Stir in milk. Cook, stirring constantly until thickened and bubbly. Blend in sour cream. Add cooked brussel sprouts; stir gently to combine, cook until heated through, do not boil. Serves 6 to 8. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] bisquick cookies
Hi everyone, I found a recipe for Bisquick chocolate chip cookies. It calls for one teaspoon vanilla, added along with the egg. HTH, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] thanks to everyone
Hello, I just wanted to express my thanks to everyone. As it happens, I didn't keep it. Alive and kickin, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] to save or not, that is the question
Hi everyone, Last night I fixed one of the Velveeta skillet meals. Guess I was more tired than I thought because I didn't refrigerate the leftovers. Can I save it or not? The part that concerns me is the velveeta. Unlike tuna helper, no milk was added. I appreciate your feedback. Thanks, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question about Macaroni and Cheese
Seems like I remember that evaporated milk is more durable than cream. Correct me if I'm wrong. Nancy - Original Message - From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Regina Marie reginamariemu...@gmail.com Sent: Thursday, February 26, 2015 4:51 AM Subject: Re: [CnD] Question about Macaroni and Cheese Why not heavy cream instead of milk? --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Regina Marie via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Lenore Koszalinski' emerald-l...@verizon.net; '?''Jan'' zarf2...@verizon.net Sent: Thursday, February 26, 2015 4:41 AM Subject: Re: [CnD] Question about Macaroni and Cheese I agree. Always evaorated milk and several different cheeses. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Lenore Koszalinski via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 23, 2015 2:53 PM To: cookinginthedark@acbradio.org; ?''Jan' Subject: Re: [CnD] Question about Macaroni and Cheese I have used the evaporated milk and it gives it a better tast than milk. It works very good. Lenore -Original Message- From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 23, 2015 4:36 PM To: cookinginthedark@acbradio.org; ? Subject: Re: [CnD] Question about Macaroni and Cheese I'd suggest evaporated milk if you don't want to use heavy cream. It's thicker than regular milk. -Original Message- From: ajackson212--- via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 23, 2015 5:27 AM To: cookinginthedark@acbradio.org Subject: [CnD] Question about Macaroni and Cheese Hi, Debbie, The heavy cream in the recipe, is there to help thicken the sauce. Because milk has less fat content, you probably can use it but won't get the same results as if you used the heavy cream. Experiment and see what you think. Happy Cooking, Alice --- This email has been checked for viruses by Avast antivirus software. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] kahlua cake
Hi, Baking the cake in a bundt pan requires more time than a 9 by 13 pan. Nancy - Original Message - From: Teresa Mullen via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; john mcconnell djmcconnell4...@comcast.net Sent: Monday, February 23, 2015 7:51 PM Subject: Re: [CnD] kahlua cake I have a question about the timing of this cake, why so long? 45 to 55 minutes you would think it would be ready sooner than that. Wouldn't the cake burn? LOL Teresa MullenSent from my iPhone On Feb 19, 2015, at 2:51 AM, john mcconnell via Cookinginthedark cookinginthedark@acbradio.org wrote: Hello: My name is Carol McConnell. My husband, John, and I have just subscribed to this list. There is a recipe, that I received from a lady in Atlanta, Ga. When we were living there. 1 devils food cake mix. 1 box of vanilla instant pudding. ¼ cup vegetable oil. 2 eggs. 1 16oz. container of sour cream. ½ cup of Kahlua. 1 cup of 2% milk. 1 cup of chocolate chips. Heaping cup if desired, (optional). Grease and flour a bunt pan. Mix all ingredients together. Pour batter into greased and flour bunt pan. Bake at dg350 F. Note: Baking time, and can vary. Depending on if oven is correctly calibrated. Bake for between 45 and 55 minutes. Check cake for doneness with toothpick, or clean knife. Invert onto large plate, or cakesaver. No icing is needed, and for that matter neither is a designated driver. (smile). ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 0 Point Garden Vegetable Soup
Hi everyone, My first thought was that maybe the 0 point referred to Weight Watchers. My second thought was that I'd use coleslaw mix because the cabbage would be in small pieces. Nancy - Original Message - From: Helen Whitehead via Cookinginthedark cookinginthedark@acbradio.org To: cooking-in-the-dark cookinginthedark@acbradio.org Sent: Friday, February 20, 2015 11:52 AM Subject: [CnD] 0 Point Garden Vegetable Soup I made some soup for lunch today. It was good! I'll paste the recipe here. 0 Point Garden Vegetable Soup 2/3 cup sliced carrots I used baby carrots 1/2 cup diced onions 2 garlic cloves, minced I used 3, since I had one more left 3 cups fat-free broth (beef, chicken, or vegetable) I used beef broth 1 1/2 cups diced green cabbage 1/2 cup green beans I didn't have any so I used frozen corn 1 TABLESPOON tomato paste I didn't have that either, so I used ketchup 1/2 TEASPOON dried basil 1/4 TEASPOON dried oregano I used ground oregano. 1/4 TEASPOON salt 1/2 cup diced zucchini I didn't have zucchini. Directions: In a large saucepan sprayed with nonstick cooking spray, saute carrots, onions and garlic over low heat for about 5 minutes. Add broth, cabbage, green beans, tomato paste, basil, oregano and salt, and bring to a boil. Lower the heat, cover, and simmer for around 15 minutes or until beans are tender. Lastly, stir in the zucchini and continue to heat soup for 3-4 minutes. It was good! I'd make it again. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] question about spinach
Hi everyone, Does anyone find that whole package of spinach overpowers everything else? Once I made some manicotti and spinach was part of the filling so I'm leary about having that problem again. Just curious, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] think I figured it out
Hi Nicole, Please disregard that message unless I'm wrong. The African beef and rice dish posted last week is what you used. Sorry to be so slow on the draw, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Tonight's Dinner
Hi Nicole, What beef and rice product did you use? I couldn't figure out if it's Chinese or something else. Thanks, Nancy - Original Message - From: Nicole Massey via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, February 14, 2015 6:47 PM Subject: [CnD] Tonight's Dinner This was an experiment, and it worked just fine. 1 package of beef rice and all ingredients to make it 1 lb of ground beef or turkey 1 12 oz. package of mixed vegetables, frozen (corn, peas, green beans, and carrots) 1 small can of mushroom stems and pieces 1 envelope of brown gravy mix 1 cup of water. Brown the ground beef or turkey and pour into a strainer, rinsing in hot water to wash off any excess grease. Make the rice according to package directions. Put the vegetables in a bowl and microwave for four minutes, stir, and microwave for another two. Put the gravy mix over the vegetables with the water, pour in the mushrooms and ground beef, and microwave for another three minutes. When the rice timer goes off mix everything from the bowl into the rice and simmer for five minutes, stirring constantly. Makes about seven cups, or enough for three and a half two cup servings. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Looking for large casserole
The following is what came from a google search. hth, Nancy Non-Stick Pro 6 qt Covered Casserole - Cookware - OXO The clear, tempered glass lids make it easy to check the progress of your dish ... The Non-Stick Pro Cookware line is dishwasher safe for quick and easy cleanup. The 6 Quart Covered Casserole Pot is great for pastas, vegetables, sauces and ... www.oxo.com/p-1433-non-stick-pro-6-qt-covered-casserole.aspx - Original Message - From: Linda Yacks via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Sunday, February 15, 2015 12:40 PM Subject: [CnD] Looking for large casserole Hi All, I need a microwave safe 6 qt casserole with cover. Does anyone know where I can get such an animal? I used to have a dish called a simmer-cooker from Anchor Hocking. I have a really good recipe that requires a large casserole or it boils all over the microwave. Help! Thanks, Linda ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] spice question
Hi everyone, There's a recipe for Potato Kugel in the oldest Our Special cookbook. It calls for something called angostura. Anyone know what that is? Anyone ever heard or made that dish? I made that recipe a long time ago but didn't enjoy it. I had to grate potatoes and onions. I realize I didn't have that one ingredient. Thanks, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Trying Again re zesting oranges and Lemons!
That's my understanding. I have a handheld grater and it has some holes that will grate more coarsely such as cheese. It also contains some smaller holes for grating carrots, zesting, etc. It's easy to tell the two sets apart. I'm sorry if I'm not making sense. Nancy - Original Message - From: Sandy via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Parham Doustdar' parha...@gmail.com Sent: Thursday, February 12, 2015 7:04 AM Subject: [CnD] Trying Again re zesting oranges and Lemons! I would like to know how you zest lemons and oranges? do you just run a grater on the outside of the lemon or orange peel, or what? thanks. Fear is just excitement in need of an attitude adjustment! -Original Message- From: Parham Doustdar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, February 12, 2015 5:32 AM To: cookinginthedark@acbradio.org Subject: [CnD] Off topic: is there a list for independent living skills? Hi all, I live in Iran, where unfortunately, we don't really have good blind roll models who I could ask about living skills. I was wondering if there's a list for independent living skills, just like what this list is for cooking. Thanks! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] African beef and Rice
Hi, I'd appreciate suggestions about what to substitute for the kidney beans. Thanks, Nancy - Original Message - From: Paula and James Muysenberg via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; John Kolwick john2...@suddenlink.net Sent: Tuesday, February 10, 2015 3:32 PM Subject: Re: [CnD] African beef and Rice John, Do you think this recipe would work in a slow cooker? When my family and I take food to a potluck, I like to bring it in a crockpot, so the food stays at a safe temperature. Paula On 2/10/2015 2:17 PM, John Kolwick via Cookinginthedark wrote: Recipe: African Beef and Rice Page 1 of 2 African Beef and Rice This delicious African style beef and rice is packed with flavors. It's a well balanced dish that has chunks of beef, lots of beans, and vegetables. The slow simmering develops lots of deliciousness, an excellent meal in a cold winter day. Ingredients 1 pound beef round steak cubed 2tablespoons vegetable oil 1 cup water 1 each bay leaf 1teaspoon salt 1/4 teaspoon red pepper flakes to taste 16 ounces kidney beans canned, drained 1 cup rice raw 2medium green bell pepper chopped 1 medium onion chopped 1 1/2teaspoons salt 1teaspoon curry powder 1/4 teaspoon black pepper Directions Preheat oven to 350°F (180°C). Brown beef in oil in skillet. Add water, bay leaf, salt and red pepper. Cover and simmer for 45 minutes. Drain beef, reserving broth. add enough water to make 2 cups liquid and pour all ingredients into 2 quart casserole dish, cover and bake in oven for 50 minutes. I have made this several times, I would cook the rice about 10 minutes longer than suggested. Also, I did not use a bay leaf because I did not have one. Also, the spices can be varied depending upon personal preferences. printed from: http://recipeland.com/recipes/recipe/african-beef-rice-10369 © 2015 www.RecipeLand.com All rights reserved. http://recipeland.com/recipes/recipe/print full/10369 2/10/2015 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Is it a Flauta or a Taquito?
Is it a Flauta or a Taquito? By Chelsie Kenyon Question: Is it a Flauta or a Taquito? I have often gotten questions on the subject of flautas and taquitos and how to tell the difference and what makes them different. Answer: Flautas and Taquitos are very similar and the terms are used interchangeably depending on what your location is. The Tortilla Difference Most of the time Flautas, which mean flutes, usually refer to a flour tortilla that is rolled up around a filling and deep fried. A Taquito is a corn tortilla rolled in a similar fashion with a filling of beef, chicken or cheese and fried until crisp. Sometimes the Flautas are rolled to be narrower on one side then the other to create a long, narrow cone shape. But the main difference is that usually Flautas are flour tortillas, and Taquitos are made of corn tortillas. However, you can also find Taquitos made from flour tortillas and Flautas made from corn. The Length Difference In some areas of Mexico the Flauta and Taquito are determined by size. the Flauta is very long, made from a burrito-sized corn tortilla. They are very long and thin and are usually served as a main dish. Taquitos on the other hand are the shorter versions usually served as an antojito or appetizer. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] article about bay leaves
Hi everyone, Being the curious person I am, I've wondered why use bay leaves and how they enhance certain foods. I found the following article on the food lab at http://www.seriouseats.com and thought it might interest some listers. happy reading, Nancy What's the Point of Bay Leaves? Lots of stews, stocks, and soups call for bay leaves, but I don't really taste them in the final dish. Would it make a difference if I left them out? Here's an easy way to see what bay leaves really taste like: throw a couple in a pot of water and let it simmer. Taste it after five minutes and you'll probably get a good hit of menthol and eucalyptus (think: Vick's VapoRub). That's the chemical eugenol you're smelling, and it's the biggest constituent in the bay leaf's flavor arsenal of more than 50 compounds. Let them simmer for longer as they would in a stew-say, an hour or so-and you'll notice that the flavor and aroma will change. The harsh nose-clearing menthol will taper down, while more complex tea-like aromas will start to come forward. Those are the flavors you're looking to add to your soups, stews, and sauces. It's understandable why you may think they're optional. Bay leaf, by its very nature, plays second fiddle to other, more prominent flavors. But just as a grind of black pepper, some sautéed anchovies, or a softened leek might not be instantly recognizable in a stew, they add a layer of subtle background music for the stars of your dish to play over. Dry or Fresh? Many herbs are close to useless in their dried state. Those little jars of parsley, basil, or cilantro? Leave them on the shelf. Tender, leafy herbs have highly volatile flavor compounds that dissipate rapidly. All you gain by using them in their dried form is a dusty texture. But other herbs seem to do just fine when dried. Oregano, rosemary, marjoram, and, yes, bay leaves. It has to do with their growing climate. Hot weather herbs that grow in arid climates tend to have aromatic compounds that are far less volatile (it makes sense, as these are leaves designed to try and retain as much moisture as possible), which means that even after drying, they retain a decent amount of flavor. Freshly dried herbs will remain flavorful for up to a couple of months if they're stored in a cool, dry place. Want to keep your bay leaves flavorful even longer? Store them in the freezer and they'll last for years. This is great to know if you're looking to save some money and buy in bulk. There's another very important consideration when choosing fresh versus dried bay leaves. I'm in the habit adding a bay leaf to my béchamel sauce and once made the mistake of throwing a fresh bay leaf in there. I figured, fresher is better, right? I ended up with a sauce that tasted like I'd tipped a bottle of cold medicine into it. What gives? Turns out that in this country, dried bay leaves are imported (generally from Turkey) and fresh bay leaves come from California, almost universally. And in fact, the two types of bay leaves are not even directly related. Fresh California bay leaves come from a tree that has a decidedly more potent eucalyptus flavor that can easily dominate a dish if you're not careful, while Turkish bay is much milder and more nuanced. In fact, bay leaves are the one case where I'd advocate against ever using fresh, unless you know what you're getting into.* Edit: *or unless you know that you're getting real mediterranean bay laurel, not California bay. Long story short? Yes, you should use bay leaves. No, fresh bay leaves cannot be substituted for dry. Yes, you should store them in the freezer, and finally, yes, I can tell you my favorite bay leaf-forward recipe: it's this Jerk Chicken, where the chicken gets cooked on a full-on bed of smoking bay leaves. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] note about fried rice
Hi everyone, For the person asking about fried rice, #247 of the CND podcast makes chicken fried rice. Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] chili and cheese flautas
Hi everyone, The recipe is after my signature. After this post, I'm sending one more recipe. I wanted to post one with no meat. I have one question. I've bought chili sauce which seems to be catsup and chili powder mixed. But is green chili sauce something different? Nancy These crispy tortillas are stuffed with green chiles, cheese and corn for a wonderful array of texture and flavor. Ingredients a.. 16 small flour tortillas b.. 1/2 cup canned green chiles (or roasted, peeled and seeded green chiles coarsely chopped) c.. 1 cup jack cheese d.. 1 cup sweet corn, frozen and thawed or canned e.. 1/2 cup green chile sauce f.. 1 teaspoon sugar a.. b.. Prep Time: 5 minutes c.. Cook Time: 10 minutes a.. Total Time: 15 minutes Preparation Mix chiles, cheese, chile sauce, corn and sugar in a medium bowl. Place about 2 tablespoons of filling down center of a tortilla and roll it up tightly. Secure with a toothpick and place seam side down on a plate. Roll up all of the flautas and fry 3 or 4 at a time in 350 degree hot oil until golden brown and crispy. Drain on paper towels and serve immediately. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] chili and cheese flautas
Hi everyone, The recipe is after my signature. After this post, I'm sending one more recipe. I wanted to post one with no meat. I have one question. I've bought chili sauce which seems to be catsup and chili powder mixed. But is green chili sauce something different? Nancy These crispy tortillas are stuffed with green chiles, cheese and corn for a wonderful array of texture and flavor. Ingredients a.. 16 small flour tortillas b.. 1/2 cup canned green chiles (or roasted, peeled and seeded green chiles coarsely chopped) c.. 1 cup jack cheese d.. 1 cup sweet corn, frozen and thawed or canned e.. 1/2 cup green chile sauce f.. 1 teaspoon sugar a.. b.. Prep Time: 5 minutes c.. Cook Time: 10 minutes a.. Total Time: 15 minutes Preparation Mix chiles, cheese, chile sauce, corn and sugar in a medium bowl. Place about 2 tablespoons of filling down center of a tortilla and roll it up tightly. Secure with a toothpick and place seam side down on a plate. Roll up all of the flautas and fry 3 or 4 at a time in 350 degree hot oil until golden brown and crispy. Drain on paper towels and serve immediately. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chili and cheese flautas
Hi everyone, The recipe is after my signature. After this post, I'm sending one more recipe. I wanted to post one with no meat. I have one question. I've bought chili sauce which seems to be catsup and chili powder mixed. But is green chili sauce something different? Nancy These crispy tortillas are stuffed with green chiles, cheese and corn for a wonderful array of texture and flavor. Ingredients a.. 16 small flour tortillas b.. 1/2 cup canned green chiles (or roasted, peeled and seeded green chiles coarsely chopped) c.. 1 cup jack cheese d.. 1 cup sweet corn, frozen and thawed or canned e.. 1/2 cup green chile sauce f.. 1 teaspoon sugar a.. b.. Prep Time: 5 minutes c.. Cook Time: 10 minutes a.. Total Time: 15 minutes Preparation Mix chiles, cheese, chile sauce, corn and sugar in a medium bowl. Place about 2 tablespoons of filling down center of a tortilla and roll it up tightly. Secure with a toothpick and place seam side down on a plate. Roll up all of the flautas and fry 3 or 4 at a time in 350 degree hot oil until golden brown and crispy. Drain on paper towels and serve immediately. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cranberry orange juice bread
Hi, Let me know if you want more or wish a different direction. Nancy Cranberry Orange Juice Bread Yield: one 9-inch loaf Prep Time: 10 min Cook Time: 1 hour Ingredients: 1 large egg, well beaten 3/4 cup orange juice 1 teaspoon vanilla extract 2 cups flour 1 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 Tablespoons cold unsalted butter, cut into pieces 1 cup fresh cranberries, rinsed and thoroughly dried 1 Tablespoon turbinado sugar (optional) Directions: Preheat oven to 350ºF. Grease a 9x5-inch loaf pan with butter or cooking spray. In a small bowl, combine the beaten egg with the orange juice and vanilla extract. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda and salt. Add the pieces of butter to the flour, blending the ingredients together with your fingers until the mixture becomes the consistency of wet sand. Fold the wet ingredients into the dry ingredients, and then stir in the cranberries. Pour the batter into the prepared loaf pan and sprinkle the top with the Turbinado sugar (optional). Bake the bread for 50 to 60 minutes, until a toothpick inserted comes out clean. Let the bread cool for 10 minutes before slicing and serving. Recipe adapted from Joy of Baking. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Ground beef
If I'm not mistaken, the tortilla breaks because it's too dry. hth, Nancy - Original Message - From: Nicole Massey via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com Sent: Sunday, February 08, 2015 9:44 PM Subject: Re: [CnD] Ground beef I was always told to dip tortillas in chicken broth to soften them before trying to roll them. It's been a while since I've done this however. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of sayegh.mary--- via Cookinginthedark Sent: Sunday, February 08, 2015 9:38 PM To: cookinginthedark@acbradio.org; Charles Rivard Subject: Re: [CnD] Ground beef Whenever I roll the tortillas I end op breaking them in the process. Any suggestions? Mary Sent from my iPhone On Feb 8, 2015, at 8:31 PM, Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org wrote: How long do you fry them? You say for a couple seconds, but that wouldn't seem long enough, as, to me, a couple is two. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Sugar via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Nancy Martin' nm72...@gmail.com Sent: Sunday, February 08, 2015 6:57 PM Subject: Re: [CnD] Ground beef Hi Nancy I do them all the time and it's not hard, just a bit time to prepare them. Take your corn tortilla, I use Mission or Guerro brand. Shred as much chicken or gground beef,or turkey your choice. Once you have browned the meat, or boiled and shredded chicken(you can also buy the chicken in a can with water,drain and ttear in to pieces as it's already cooked. Then add your extras like rice, cheese, salsa bell peppers, onions, whatever you like. Remember it shouldn't be to much because then it'll be difficult to roll up and keep rolled. I buy the roasted chicken already made and shred what I need then in a pan I place a little olive oil,red onions, green bell peppers, some salsa the chcken. I let that simmer a bit till it's soft especially the bell peppers about 10-15 minutes. At this time I will either spray my tortillas or run them through the olive oil once to soften them up and the get tootpicks ready. In a pan for the oven take the tortilla and fill them up and don't forget the cheese or jalepenos if you like,roll them up and insert the toothpick in the center or one at each end and if they re fat then maybe one in the center, nd 2 on each end,LOL Then in the oven they go, or if you have a deep fryer like I do then pop them in the basket and fry for a few secondas and there you go. In a ooven you may want to preheat 350 degrees and let them cook for about 20 minutes the latest, keep checking on them. I always deep fry them since it's easier and I am garenteed a crispy taquito. Hth sugarroll 'I have loved the stars too fondly to be fearful of the night. ~Sugar -Original Message- From: Cookinginthedark [mailto:cookinginthedark- boun...@acbradio.org] On Behalf Of Nancy Martin via Cookinginthedark Sent: Sunday, February 08, 2015 10:20 AM To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com Subject: Re: [CnD] Ground beef Hi, I'd be interested to learn how you make taquitos. Maybe it is simpler than I suppose. Thanks, Nancy - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, February 04, 2015 6:51 PM Subject: [CnD] Ground beef So I have 3 pounds of ground beef defrosting in my fridge, can you guys please send some easy recipes so none of it goes to waste? 1 pound of Marty going to use for meatballs, another pound I'm going to use to make to Quito's, so please send me some recipes so I can use up the 3rd pound. Thanks, please make sure they are easy and yummy! Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo
[CnD] Julie's crispy chicken stir fry
Hi everyone, Found one more bisquick recipe and since Chinese food has been a recent topic, decided to post it. Enjoy! Nancy Crispy Chicken Stir Fry 1/2 tsp. pepper 1 cup Bisquick 2 cups diced uncooked chicken breast 2 eggs, slightly beaten 1/4-cup vegetable oil 3 carrots, cut diagonally into 1/2 inch pieces 1 green pepper, cut into strips 1 small onion, thinly sliced and separated into rings 1 (20 oz.) can pineapple chunks, drained Mix pepper and Bisquick in large plastic bag. Stir chicken into eggs; remove with slotted spoon. Shake in bag until coated; remove chicken. Heat 1 tablespoon oil in 10 inch skillet over medium high heat. Stir fry carrots 2 minutes; add green pepper. Stir fry 2 minutes. Remove from skillet. Heat remaining oil. Stir fry chicken until golden; add vegetables. Stir fry until warm, 2 minutes; stir in pineapple. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] grilled sausage question
Hi Charles, Can't believe I'm going to write this, but I'd use the foreman grill or the microwave. The grill would sear it but eliminate the grease. By searing the sausage, you won't lose flavor or the juices. hth, Nancy - Original Message - From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org To: cooking in the dark list Cookinginthedark@acbradio.org Sent: Monday, February 09, 2015 11:19 AM Subject: [CnD] grilled sausage question I've got a package of Eckridge smoked sausage that weighs about 3 pounds. The sausage is probably about an inch and a half in diameter, and curls around several times, in sort of a continuous ring, if that makes sense? I'm thinking of grilling this on a George Formann grill or using the conventional oven to cook them. Which do you think would be best as far as preserving the smokiness and texture of them? If using the oven, at what temperature and for how long? If using the George, what setting and for how long? I have low, medium and high, and can turn the temperature setting anywhere in between those 3. Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Impossible Peanut Butter and Chocolate pie
Impossible Peanut Butter and Chocolate Pie 1 cup packed brown sugar 1/2 cup Bisquick 2 eggs 1 cup whipping cream 2/3 cup chunky peanut butter 1 (6 ounce) package chocolate chips (1 cup) Heat oven to 350 degrees F. Beat all ingredients, except chocolate chips, in a large bowl on high speed, scraping bowl occasionally until fluffy, one minute (do not use blender). Pour into an ungreased 9-inch pie plate. Bake until puffed and dry in center and knife inserted in center comes out clean, about 35 minutes. Cool slightly. Heat chocolate chips in 1-quart saucepan over low heat, stirring occasionally, until melted. Spread over pie. Sprinkle with chopped peanuts, if desired. Refrigerate until chocolate is firm, about 1 hour. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Impossible lemon pie
Impossible Lemon Pie 2 cups milk 3/4 cup granulated sugar 1/2 cup Bisquick 1/4 cup butter or margarine 4 eggs 1 1/2 teaspoons vanilla extract 1/4 cup lemon juice Place milk, sugar, Bisquick, butter, eggs, vanilla extract and lemon juice in container of blender. Cover and blend on high speed for 15 seconds. Pour into a greased 10-inch pie plate. Bake at 350 degrees F until a knife inserted in center comes out clean, about 50 to 55 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Impossible pineapple pie
Impossible Pineapple Pie 1 (14 ounce) can sweetened condensed milk 1 (16 ounce) can crushed pineapple in natural juice, drained, with juice reserved 2 tablespoons butter, softened 3 eggs 1/2 cup biscuit baking mix 1/2 teaspoon almond extract 1 teaspoon vanilla extract Heat oven to 350 degrees F. Grease a 10-inch pie plate. With electric mixer blend sweetened condensed milk, pineapple juice, eggs, biscuit mix and extracts. Arrange pineapple on bottom of pie plate. Cover with sweetened condensed milk mixture. Bake for 35 to 40 minutes or until custard is firm. Allow to stand 5 minutes before serving or let it chill. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Quick Chocolate chip cookies using bisquick
Quick Chocolate Chip Cookies 1/2 c. butter or margarine 1 c. packed brown sugar 1 egg 2 c. Bisquick baking mix 1/2 c. walnuts, chopped 1 6-oz. pkg. chocolate chips Cream butter with sugar. Beat in egg. Mix in Bisquick. Stir in nuts and chips. Drop from teaspoon, 2 inches apart, onto well-greased cookie sheet. Bake in preheated dg375 oven for 10 minutes. Remove from oven. Let stand 1 minute before transferring to cookie sheets to cool completely. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Impossibly easy Italian Chicken Pie
Impossibly Easy Italian Chicken Pie Source: General Mills Satisfy your craving for pizza with an easy Italian-style chicken pie. It's loaded with cheese and authentic Italian seasonings. 1/3 cup grated Parmesan cheese 1 1/2 cups cut-up cooked chicken 1 1/4 cups (5 ounces) shredded mozzarella cheese, divided 1/2 teaspoon dried oregano leaves 1/2 teaspoon dried basil leaves 1/2 teaspoon garlic powder 1 (6 ounce) can tomato paste 1/2 cup Original Bisquick mix 1 cup milk 1/4 teaspoon pepper 2 eggs Heat oven to 400 degrees F. Grease 9-inch pie plate. Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese. Stir Bisquick mix, milk, pepper and eggs until blended. Pour over chicken mixture. Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes. Makes 6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] All in One casserole using Bisquick
ALL IN ONE CASSEROLE 1 cup cheddar cheese, shredded 1 small package frozen chopped spinach, thawed (or any leftover cooked green vegetable) 1 onion, chopped 1 cup cooked ham or chicken, cut in small pieces (or you can use canned tuna, shrimp, crab, chicken, etc., drained well) 1 1/2 cups milk 3/4 cup baking mix (Bisquick) 3 eggs 1/2 teaspoon salt dash pepper. Preheat oven to 375º F. Squeeze all liquid out of spinach and lay spinach in bottom of shallow baking dish. Top with layer of meat, onion, then cheese. Combine in blender jar milk, baking mix, eggs, salt, and pepper. Blend on medium speed 1 minute. Pour over layered casserole. Bake in 375F oven 30 to 40 minutes (or till knife inserted comes out dry). Remove and let cool for a few minutes. This makes enough to have next day and even tastes good cold. Yield: 2/3 servings ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] macaroni and chese recipe in the slow cooker
Hi everyone, I've added pasta for the last hour of the cooking time. I've had my noodles turn to mush more than once in the crockpot. Could larger thicker pasta fare better than my noodles? Thanks, Nancy - Original Message - From: BIll Deatherage via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, February 04, 2015 7:53 PM Subject: [CnD] macaroni and chese recipe in the slow cooker One thing nice about this recipe is you don't have to be exact. I went on U tube and listened to several recipes and mixed and matched and came up with what I did tonight. 3 to 4 cups cooked macaroni 1 can of chetter Chese soup. 1 8 oz container of sour cream. 1 package of Chetter Chese. I had a block of velveeta Chese Which I put part of that in. 1 soup can of milk. in a small bowl I mixed the soup with the can of milk. Next, I put the cooked Macaroni in the cooker. but before putting the macaroni in the cooker I sprayed some nonstick spray in the bottom of it. then I added the rest of the engredience. and stered it up. Then put the cooker on low and cook about 2 hours. again, The nice thing about this recipe is you can add different cheeses or more or less macaroni or what ever taists good to you. What I have found by reading several of these recipes is there is many different ways to make Mac and Chese and everyone will tell you their's is the best(big Smile). ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Impossible quesadilla pie
Impossible Quesadilla Pie 2 (4 ounce) cans chopped green chiles, drained 4 cups shredded Cheddar cheese 2 cups milk 1 cup Bisquick 4 eggs Heat oven to 425 degrees F. Grease a 10-inch pie plate. Sprinkle chiles and cheese into plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes. Serve with sour cream and guacamole if desired. Yield: 6 to 8 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Impossible southwestern pie
Impossible Southwestern Pie 1 1/2 cups frozen whole kernel corn 8 medium green onions, chopped 1 (15 ounce) can black beans, rinsed and drained 1/3 cup shredded Cheddar cheese 1/2 cup Bisquick 1/2 cup milk 1/2 cup thick-and-chunky salsa 2 eggs Additional thick-and-chunky salsa Heat oven to 400 degrees F. Grease a 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese. Stir Bisquick, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa. Makes 6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin Cheesecake using bisquick
Impossibly Easy Pumpkin Cheesecake Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes. Prep Time 10 min Total Time 4 hr 55 min Servings 8 INGREDIENTS 1 can (15 ounces) pumpkin (not pumpkin pie mix) 1 package (8 ounces) cream cheese, cut into 16 pieces, softened 1/4 teaspoon vanilla 3 eggs 3/4 cup sugar 1/2 cup Original Bisquick® mix 1 1/2 teaspoons pumpkin pie spice 1 cup caramel topping, if desired Pecan halves, if desired METHOD 1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. 2. In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate. 3. Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator. Expert Tips No pumpkin pie spice? Use 3/4 teaspoon each ground cinnamon and nutmeg. Top cheesecake with whipped topping, pecans and a drizzle of caramel sauce. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] impossible Mexican pie
Impossible Mexican Pie 1 pound ground beef 1 medium onion, chopped (1/2 cup) 1 (1 1/4 ounce) envelope taco seasoning mix 1 (4 1/2 ounce) can chopped green chiles, drained 1 cup milk 2 eggs 1/2 cup Bisquick 3/4 cup shredded Monterey jack or Cheddar cheese Salsa, if desired Sour cream, if desired Heat oven to 400 degrees F. Grease a 9-inch pie plate. Cook ground beef and onion in a 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in dry seasoning mix. Spoon into pie plate; top with chiles. Stir milk, eggs and Bisquick until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream. Makes 6 to 8 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Ground beef
Hi, I'd be interested to learn how you make taquitos. Maybe it is simpler than I suppose. Thanks, Nancy - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, February 04, 2015 6:51 PM Subject: [CnD] Ground beef So I have 3 pounds of ground beef defrosting in my fridge, can you guys please send some easy recipes so none of it goes to waste? 1 pound of Marty going to use for meatballs, another pound I'm going to use to make to Quito's, so please send me some recipes so I can use up the 3rd pound. Thanks, please make sure they are easy and yummy! Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] making mini-pizzas
Hi everyone, I'm considering making mini-pizzas. I thought regular muffin pans would be easiest. I'd be grateful for your experiences and your thoughts. Thanks much, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] making cheese cake
Hi, What do you use for the chocolate crumbs. If I'm wanting chocolate cookies it would be oreos. But that doesn't seem practical for this recipe. Nancy - Original Message - From: Colleen Chandler via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Kimsan Song kimsans...@gmail.com Sent: Wednesday, February 04, 2015 3:04 PM Subject: Re: [CnD] making cheese cake CHOCOLATE IRISH CREAM CHEESECAKE I have made this; and it's one of my family's favorites. 1 cup chocolate wafer crumbs, about 18 wafers 1/4 cup butter melted 1/2 tsp cinnamon 3 8 oz. pkgs. cream cheese, softened 1 8 oz. carton sour cream 1 cup sugar 1 8 oz. pkg. semisweet chocolate melted and cooled 3 eggs 1/2 cup Irish Cream Liqueur, 2 tbsp. whipping cream or milk 2 tsp. vanilla fresh raspberries for garnish, optional 1/3 cup semisweet chocolate pieces melted, optional FOR CRUST: in medium mixing bowl combine crumbs, melted butter and cinnamon. Toss gently to mix. Spread evenly on bottom of 9 inch springform pan. Press onto bottom to form a firm crust. For filling: In a large mixing bowl combine cream cheese, sour cream, sugar and the 8 oz. Melted chocolate. Beat on medium to high speed 'til combined. Add eggs all at once, beating on low speed 'til just combined. (DO NOT OVERBEAT). Stir in the liqueur, whipping cream or milk and vanilla. Place pan on baking sheet (I line it with foil) and pour the filling onto the crust. Bake in preheated 325 oven for 50-60 minutes or until center appears nearly set when gently shaken. Cool in pan on wire rack for 15 minutes. Loosen sides of pan. Cool for 30 minutes more on the rack. Now, remove the sides of pan and cool completely. Cover and chill cheesecake for at least four hours or overnight. Before serving, transfer cake to a platter. If desired, garnish with fresh raspberries and the 1/3 cup melted chocolate. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] bisquick cookies
Hi everyone, I haven't tried this, I never heard of it. BISQUICK COOKIES with Pudding 1 c. Bisquick mix (or Jiffy mix) 1/4 c. oil 1 egg 1 sm. box instant pudding (any flavor) If you use lemon pudding, add 1 teaspoon lemon juice. Roll into small balls, flatten a little with glass dipped in powdered sugar, or just press down with fingers. Bake on ungreased pan 8-10 minutes at 350 Degrees. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] baked taco sandwich
Hi everyone, Wouldn't that bisquick-water be like a biscuit? thanks, Nancy Baked Taco Sandwich Makes 4 servings 1 pound ground beef 1 envelope (1 1/4 ounces) taco seasoning mix 1 cup Original Bisquick 1/3 cup cold water 3/4 cup shredded Cheddar cheese (3 ounces) Sour cream, if desired Shredded lettuce, if desired Chopped tomatoes, if desired Heat oven to 450°. Grease square pan, 8x8x2 inches. Cook beef and taco seasoning mix as directed on envelope of seasoning mix. Mix Bisquick and cold water until soft dough forms; spread in pan. Spread beef mixture over dough. Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve with remaining ingredients. High Altitude (over 3500 ft): Not recommended. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] M and M cookies using Bisquick
M and M Cookies 3/4 cup Bisquick 1 small box instant pudding (any flavor) 1/4 cup vegetable oil 1 egg 1/4 cup MMs Mix all ingredients together. Roll into balls and place on greased sheet. Bake at 350 degrees F for 15 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] more tomorrow
Hi everyone, If you are on Melanie's list, she has some recipes using Bisquick. I'll post a few more tomorrow. But if you are curious like me, you might find something so unusual that we will be surprised! Happy browsing, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Bisquickquestion
Hi everyone, Maybe I wasn't clear yesterday. just say the word and I'll post what I have and I'm willing to search for others. Hope this helps, Nancy - Original Message - From: Sandy via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Linda Yacks' lya...@frontier.com Sent: Tuesday, February 03, 2015 12:10 PM Subject: Re: [CnD] Bisquickquestion I know there are many impossible pie recipes out there using this Bisquick; perhaps others can post some? I never had luck using it, so cannot help, unfortunately. my pancakes turned out horribly, and tasted like cornbread rather than pancakes, so I gave up on it. Fear is just excitement in need of an attitude adjustment! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda Yacks via Cookinginthedark Sent: Tuesday, February 03, 2015 11:55 AM To: cookinginthedark@acbradio.org; 'Jeri Milton' Subject: Re: [CnD] Bisquickquestion Hi there, There are oh so many things you can do with BisQuick. I have a 4-volume braille BisQuick cookbook. If you want a recipe, try going to google and put in what you are looking for. For example, BisQuick cheeseburger impossible pie, or just impossible pie with bisquick. I haven't looked at the Betty Crocker site lately, but I bet you can also find many recipes there. Happy baking. I Linda -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton via Cookinginthedark Sent: Tuesday, February 3, 2015 8:40 AM To: cookinginthedark@acbradio.org Subject: [CnD] Bisquickquestion Hi all. So, found Bisquick on sale so picked up 2 boxes. Now...what to do with it lol. After listening to an old Cooking in the Dark show Im inspired to try pancakes. I've never made them and my 9 year old son asked me why he only gets pancakes if we go out to eat. Hahahha or frozen ones! Fine then, I shall try. Does anyone know the amounts for Bisquick pancakes? Or other recipes on the box? Thanks, Sent from jeri's iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Impossible ground beef casserole
Impossible Ground Beef Casserole Ingredients: 1 1/2 lb Ground beef 1 Onion;chopped 1 Green pepper;chopped 4 oz Mozzarella cheese;grated 3 Eggs 1 1/2 c Milk 2/3 c Bisquick Directions: 1. Brown ground beef with onion and green pepper in skillet, stirring until crumbly; drain. 2. Layer ground beef mixture and cheese in casserole. 3. Place remaining 3 ingredients in blender container. Process for 5 seconds. 4. Pour over layers. 5. Bake at 400 degrees F for 30 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy Cheesy Garlic biscuits
Hi everyone, This is my last one for today. Don't want to exceed the limit. I'll post the rest by Monday. Nancy 15 mins. Easy Cheesy Garlic Biscuits 2 cups Original Bisquick mix 2/3 cup milk 1/2 cup shredded Cheddar cheese (2 ounces) 2 tablespoons butter or margarine 1/8 teaspoon garlic powder 1. Heat oven to 450ºF. 2. Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet. 3. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] bisquick pancakes
Hi everyone, I think this will fill the bisquick request. hth, Nancy a.. a.. Prep Time 15 min a.. Total Time 20 min a.. Servings 12 Ingredients 2 cups Original BisquickT mix 1 cup milk 2 eggs a.. 1 Heat griddle or skillet over medium-high heat or electric griddle to 375°F; b.. grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) c.. 2 Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. d.. 3 Cook until edges are dry. Turn; cook until golden. e.. Note: If you like thin pancakes, use 1 1/2 cups milk. f.. Leftovers? Stack cooled pancakes between sheets of waxed paper. Wrap in aluminum foil and freeze. To reheat, unwrap pancakes and removed waxed paper. Heat on ungreased cookie sheet in 400°F oven 5 to 7 minutes or until hot, or microwave uncovered on high until hot. Pancakes are one of America's oldest--and favorite--types of quick bread. Both Thomas Jefferson and Benjamin Franklin are said to have served and enjoyed these griddle-cooked breakfast cakes. Treat your children to personalized pancakes. Fill a clean squeeze bottle with pancake batter, and spell out your children's names by squeezing batter into the skillet in the shape of letters. Don't flip 'em more than once! Repeated cooking on both sides toughens rather than browns the pancakes. For uniformly shaped pancakes, pour the batter from an ice-cream scoop or 1/4-cup measure. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] onion question
Hi everyone, I hope everyone had a good holiday and I wish a happy new year to each of you. In a recipe I posted yesterday, directions were to cut onions in thin rings. Unless that is for the sake of appearance and presentation, I don't understand why they shouldn't be finely chopped. It seems to me that chopped onions would get thoroughly cooked more so than the rings. I'm interested in your thoughts. Thanks, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Tirkey casserole recipes?
Hi everyone, Here's a turkey casserole from the first Our Special cookbook. Several changes could be made according to your preference. Chicken could be used instead of turkey. Canned or frozen mixed vegetables could be substituted and any cream soup would work. Turkey dinner in one dish submitted by Mrs. Ethel Rood Minneapolis, MN Grease a large casserole dish or a layer cake pan. Put the following in layers: 1. Two or three cups turkey cut in bite size pieces, 2. one large onion cut into thin rings, 3. One can peas and carrots, drained, 4. One can cream of mushroom soup, 5. Top with mashed potatoes. Bake about 45 minutes in a 350 degree oven. HTH, Nancy - Original Message - From: gail johnson via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, December 27, 2014 2:11 PM Subject: Re: [CnD] Tirkey casserole recipes? we like grease a pie pan or 9x13 pan just depends how much of a meal you would like. make layers of: turkey cut into chunks about 2 or 3 cups layer of mixed vegetables cheese then repeat them cover with soup or soup of your choice bake for about 30 minutes I think at 350 dg. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] country breakfast casserole
Hi everyone, I copied this recipe from a site for a regional dairy store. I decided to post it because it seems a bit different than the usual breakfast casseroles. Enjoy, Nancy Country Breakfast Casserole Cook Time: 40 minutes Ingredients a.. 1 (16 oz.) pkg. sausage b.. c.. 1/2 cup onion, chopped d.. e.. 2 cups shredded cheddar cheese f.. g.. 6 eggs, lightly beaten h.. i.. 1 cup water j.. k.. 1/2 cup Milk l.. m.. 1 (2.64 oz.) pkg. country gravy mix n.. o.. 4-5 slices bread, cubed p.. q.. 2 Tbsp. butter, melted r.. s.. Salt to taste t.. Instructions 1.. Preheat oven to 325 degrees. Grease an 8 by 11 inch baking dish. 2.. Brown sausage in a large skillet and drain the fat. 3.. Combine sausage with chopped onion and spread evenly across bottom of baking dish. Top with shredded cheese. 4.. Whisk together eggs, water, milk, and gravy mix and pour into baking dish. 5.. Arrange 1 inch cubed bread squares evenly on top. Drizzle melted butter over bread. 6.. Bake 40 minutes or until knife inserted into the center comes out clean. 7.. Set aside 10 minutes before serving. Salt to taste. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] accessible keurigs
Hi everyone, Please remind me which model of the Keurig is the most blind friendly. I know my question has been asked and answered more than once. I apologize for that. Thank you, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] strawberry favorite dessert
This was posted in the spring. hth, Nancy Strawberry Favorite Dessert Crust: 2-1/2 cups graham crackers 1/2 cup powdered sugar 1/3 cup melted margarine Filling: 1 pint strawberries 2 small pkgs. strawberry Jello 2 cups water, boiling 1 pkg. (8 oz.) cream cheese, room temperature 1 pkg. (8 oz.) Cool Whip nuts for garnish Mix crust ingredients and pat in 9x9-inch dish. Scatter strawberries over crust. Mix Jello with boiling water and allow to moderately thicken. Mix cream cheese and cool whip; spread over berries and crust. Add Jello. Top with additional Cool Whip. May add chopped nuts as garnish. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] McCormick Classic Lemon Pepper Chicken Recipe
Hi everyone, Reviewers suggested adding garlic powder, a splash of lemon juice, and a pinch of cayenne pepper. I think an egg wash or any other liquid would be better than plain water. Classic Lemon Pepper Chicken Prep Time: 10 mins Cook Time: 15 mins Recipe Description Two of the most popular flavors, black pepper and lemon, are perfectly blended together in this versatile seasoning. Use Lemon Pepper Seasoning on meat, chicken, fish and seafood salad. Ingredients 1/4 cup flour 1 tablespoon McCormick Perfect Pinch Lemon Pepper Seasoning 1 pound thinly sliced boneless skinless chicken breasts 2 tablespoons butter Directions Mix flour and Seasoning in shallow dish. Moisten chicken lightly with water. Coat evenly with seasoned flour. Melt butter in large nonstick skillet over medium heat. Cook half of the chicken pieces 3 to 4 minutes per side or until golden brown and cooked through. Repeat with remaining chicken, adding additional butter if necessary. Nutritional information (amount per serving) Calories: 221 Sodium: 665mg Fat: 9g Carbohydrates: 7g Cholesterol: 88mg Protein: 28g Fiber: 0g Cooking Tips Variation: To make a pan sauce for the chicken, remove cooked chicken from skillet; keep warm. Stir 3/4 cup chicken broth into the skillet. Bring to boil on medium-high heat. Reduce heat to low; simmer 5 minutes or until slightly thickened. To serve, spoon sauce over chicken. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pumpkin Pie in a mug
Recipe: Pumpkin Pie in a Mug RECIPES FROM THE KITCHN If you love pumpkin pie and just can't wait until Thanksgiving dinner to taste your first slice, then I have a dessert for you. This is a little cup of pumpkin pie, mug cake-style, with a gingersnap crust and snappy spices, and it feeds just one person: you. Make it in a mug, in the microwave, and you can be eating pumpkin pie 10 minutes from right now. Yes, this is a mug pie but it falls somewhere between a pie and a cake in texture. It's a little treat for those of you who adore pumpkin and spiced fall desserts, and it's a quick and easy way to give yourself a sweet ending to a long day without baking an entire pie. Like other mug cakes baked in the microwave, its texture is soft and a little spongy. There's a satisfying base of gingersnap crumbs in butter, too; they don't crisp up like they would in the oven but I love the way they complement the taste of the pumpkin. The pumpkin comes through boldly; if you have homemade squash puree lying about this is a great use for it. I sweeten it up with brown sugar and spice it with pumpkin pie spice, but feel free to substitute honey, maple syrup, or other sweeteners, and to use your own mixes of spices instead of a packaged pumpkin pie spice. Pumpkin Pie Mug Cake Makes 1 1 teaspoon unsalted butter 14 grams gingersnaps (2 small cookies), crushed into 2 tablespoons of crumbs 1/3 cup pumpkin puree 1 large egg 1 tablespoon milk or cream 2 tablespoons brown sugar 1 teaspoon pumpkin pie spice Place the butter in a microwave-safe mug that holds at least 10 ounces, and microwave on LOW until melted. Stir in the crushed gingersnaps and press the mixture firmly into the bottom of the mug. In a separate small bowl, whisk together the pumpkin puree, egg, milk or cream, brown sugar, and pumpkin pie spice. Pour into mug with the gingersnap crust. Place the mug on a microwave-safe plate. Microwave on full power for 2 to 5 minutes, or until a knife inserted in the center of the mug pie comes out clean. The top may look slightly damp but it will set as it cools. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.) Let it stand for a couple minutes to cool, then top, if desired, with whipped cream and crushed nuts. Recipe Note Doubling the recipe: You can double this recipe, but only cook one mug pie in the microwave at a time. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Lemon Pepper Broccoli Slaw
Hi everyone, Dale, this one is for you. A chicken recipe and broccoli slaw were featured in one of the first CND shows. Nancy Lemon Pepper Broccoli Slaw Prep Time: 10 mins Serving Size: 3/4 cup 3 tablespoons olive oil 2 tablespoons white vinegar 1 tablespoon sugar 2 teaspoons McCormick Perfect Pinch Lemon Pepper Seasoning 1 package (12 ounces) broccoli slaw Directions Mix oil, vinegar, sugar and Seasoning in large bowl until well blended. Add broccoli slaw; toss to coat well. Cover. Refrigerate at least 1 hour or until ready to serve. Nutritional information (amount per serving) Calories: 134 Sodium: 398mg Fat: 10g Carbohydrates: 9g Cholesterol: 0mg Protein: 2g Fiber: 2g Directions Mix oil, vinegar, sugar and Seasoning in large bowl until well blended. Add broccoli slaw; toss to coat well. Cover. Refrigerate at least 1 hour or until ready to serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] lemon pepper chicken
Hi Bill, This recipe is in one of Julie's amazing cookbooks, not sure which one. Write the list if you want more recipes. HTH, Nancy Lemon Pepper Chicken 2 to 3 pounds chicken pieces 4 tablespoons margarine, melted 1/2 cup soy sauce Lemon pepper Place chicken in greased baking dish. Spread margarine, soy sauce and lemon pepper on each piece of chicken. Bake at 350 degrees for 1 hour. Makes 4 to 6 servings. - Original Message - From: BIll Deatherage via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Sunday, November 23, 2014 9:52 PM Subject: [CnD] lemon pepper chicken Hello, Does anyone have a recipe for Lemonpe pepper chicken? Thanks in advance. Bill Deatherage ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Slow-Cooker Pumpkin Spice Latte
Hi everyone, I hope this will be something different and enjoyable. I am posting this because I think it's unusual. I apologize if I sent this a few days ago. Thanks, Nancy Slow-Cooker Pumpkin Spice Latte by Corey Valley Prep Time: 10 min Total Time: 2 hr 10 min Servings: 10 Ingredients 5 cups strong brewed coffee 4 cups milk (2% or whole) 1/2 cup heavy whipping cream 1/4 cup canned pumpkin (not pumpkin pie mix) 1/3 cup sugar 1 teaspoon vanilla 1 teaspoon pumpkin pie spice Whipped cream topping, if desired Directions 1. In slow cooker, mix all ingredients except whipped cream topping. Beat with whisk until well combined. 2. Cover and cook on High 2 hours, stirring once after 1 hour. 3. Serve in mugs, and top with whipped cream topping. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] casserole question
Hi, I'd want to cook the meat first so I could also drain it. Just my two cents, Nancy - Original Message - From: Kimsan via Cookinginthedark cookinginthedark@acbradio.org To: Cookinginthedark@acbradio.org Sent: Wednesday, November 19, 2014 2:58 PM Subject: [CnD] casserole question Hello: I made the tator tott casserole last night, and my daughters absolutely loved it. The unfortunate thing is I made a little bit and made something else on the side, because at times my lil ones are picky, and I was afraid they wouldn't had liked it, but nope. I was wrong. Heres my question. Is it required to cook the meats before putting the meat into the casserole dish to bake? I ask this because it's been stated not necessary to cook the hamburger meat like for the tator tot casserole but my brother said to cook it before putting it in the oven. So, what is the difference for the end product when cooking the meat or not cooking the meat. I am looking at this recipie http://www.thecoersfamily.com/cheesy-bacon-chicken-casserole-recipe/ Success is the result of perfection, hard work, learning from failure, loyalty and persistence. Colin Powell ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] searching for recipes online
Hi everyone, Someone wrote me about a search engine they use for finding recipes online and symbols they use to narrow down their results. I saved it but now I can't find that message!! I'd be interested in learning how listers find recipes on the internet using something other than google. I apologize for having to ask twice. Thank you, Nancy Martin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] new ovens
Hi, Is the Halugen oven a Nuwave oven? Thank you, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] skimming fat
Hi everyone, As I write this, my crockpot cooks pork steaks. I'm considering thickening the sauce into gravy. Usually I don't keep the sauce because what I've read about how to skim the fat seemed too complicated. I'd like some tips about how to skim fat from the sauce. Is it as simple as letting it cool and the hardened fat will be on top, ready for skimming? Thank you, Nancy Martin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] A question about microwaved baked potatoes
After washing and piercing the potato, wrap it in plastic wrap. I've seen them in the store already washed and wrapped. Nancy - Original Message - From: olb--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Jan zarf2...@verizon.net Sent: Wednesday, October 08, 2014 1:11 AM Subject: Re: [CnD] A question about microwaved baked potatoes Brittany, here is the method for a recipe for baked potato in the microwave. This is from allrecipes.com and this is for 1 potato. If you want to make more than one, put the desired amount on a microwave safe plate; check for doneness with a fork as you might have to add a minute or so for each potato. Okay, here is the Google method. Hope this helps. Scrub the potato, and prick several time with the tines of a fork. Place on a plate. Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese. Top with remaining cheese and sour cream, and serve. CB: The Old Leather Bat - Original Message - From: Jan via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Brittany Simpson' autumnrain...@att.net Sent: Tuesday, October 07, 2014 4:15 PM Subject: Re: [CnD] A question about microwaved baked potatoes You should cook it a bit less. I think it's a bit overcooked. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Brittany Simpson via Cookinginthedark Sent: Tuesday, October 07, 2014 8:12 AM To: cookinginthedark@acbradio.org Subject: [CnD] A question about microwaved baked potatoes Hello all, I really need some help from some of you more experienced cooks out there. I feel like this is a really dumb and very basic question, but I'm going to ask it anyway because apparently I'm doing something wrong and I need to find out what it is. I am not an experienced cook but I'm not a beginner either, and there are a lot of things that I can do in the kitchen and do very well. But something I would like to do very well and can't seem to is make baked potatoes in the microwave. What I've been doing is picking out a potato, and it's usually a kind of small or medium sized potato. I poke holes in it all over with a fork after washing the potato off under running water. Then I wrap the potato in a paper towel and microwave it from between 4 and 5 minutes. What keeps happening for some reason is that the inside of my potato mostly gets done but a very small portion of the potato becomes very tough and very difficult to eat. Like...very hard to chew. Most of the rest of the pota to is okay, but what I want is to be able to eat the whole potato, not just most of it but all of it, I don't like wasting food in any way. So could someone please tell me what I might be doing wrong and what I could do differently to perfectly bake a whole potato in the microwave? Thanks in advance, Brittany ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Slow Cooker Chicken Fajitas
Slow Cooker Chicken Fajitas Number of Servings:6 Ingredients: 1 Yellow onion, sliced 3 sweet peppers, sliced 1 1/2 pounds boneless chicken breast or thighs 1/2 cup low-sodium chicken broth 1/4 teaspoon salt 2 tablespoons cumin 1 1/2 tablespoons chili powder 1 tablespoon lime juice 6 (8 inch) whole wheat tortillas Directions: Combine onion and peppers in the bottom of a greased slow cooker. Lay chicken over veggies. Pour chicken broth over the top. Sprinkle with the spices. Pour lime juice over the top. Cover and cook on low for 8hours(or on High for 4-6 hours.) When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of toppings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Oven roasted chicken
Hi, I figured it would take longer than an hour to get even a 3-pound chicken completely done. Searing the skin helps seal in the juices and allowing the chicken to rest after cooking helps to re-distribute them. Would placing the spices under the skin better season the chicken? Thanks, Nancy - Original Message - From: Michael Baldwin via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Friday, September 05, 2014 9:53 AM Subject: [CnD] Oven roasted chicken I struggled with getting a nice moist whole chicken, until I started cooking them this way. This has worked for me on the past half dozen birds I have done, and I hope someone else finds it helpful. thaw completely rinse outside and inside, removing any innards that might be in the bird and pat dry Place your favorite seasonings inside, I like to use salt, black pepper, and garlic powder. Place the bird in a baking dish, and liberally coat the outside with your favorite oil, like olive. Season the outside again with your favorite seasonings. this is where it differs from the way most people cook a chicken. Cook it uncovered in a preheated oven at 425 for about 25-30 minutes, and lower the temp to 375 to cook for 30 minutes or until done. Gives a nice crispy skin and juicy meat. Michael ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] how to get the podcasts?
Are they recording less episodes? Thanks, Nancy - Original Message - From: Steve Stewart via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Charles Rivard wee1s...@fidnet.com Sent: Friday, September 05, 2014 5:08 AM Subject: Re: [CnD] how to get the podcasts? it is; cookinginthedark.libsyn.com/rss -Original Message- From: Charles Rivard via Cookinginthedark Sent: Thursday, September 04, 2014 9:52 PM To: cooking in the dark list Subject: [CnD] how to get the podcasts? I now have a podcatcher on my iPhone and it is an easily used one. So, can someone give the URL from which I can get the Cooking In The Dark automatically downloaded onto my storage medium? I've heard it mentioned on the show, but can't enter it as fast as Dale gives it. Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] ever had a cheese crisp?
Is the butter used to grease the pan or is it mixed with the cheese? - Original Message - From: Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org To: cooking in the dark list Cookinginthedark@acbradio.org Sent: Tuesday, July 22, 2014 2:09 PM Subject: [CnD] ever had a cheese crisp? This is what I'm in the mood for, and I've got the stuff, so why not. And they're so easy, even a blind person can do it! (Ain't I rotten?) cheese crisp ingredients: 1 very large, very thin flour tortilla. 1 teaspoon of butter. 1/4 cup of shredded extra sharp cheddar cheese. 1/4 cup of shredded pepper jack cheese. Note: You can use any cheese that melts easily. Method: Preheat oven to 325 degrees. Lay the tortilla on a greased cookie sheet, pizza pan, or something similar. Bake for 10 minutes. Remove from oven and turn the temperature up to 500 degrees. Blend the cheeses and spread the mixture onto the tortilla, leaving half an inch around the edges. Bake for 5 minutes or so, until the cheese has melted. Cut into wedges and enjoy. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] questions about barbecuing
Hi everyone, I used to buy country style pork ribs, cook them in the crockpot in a little water, then add the sauce. Looking back, I believe I should have drained them, then added the sauce. When Dale made cola ribs on a recent show, I wondered why he put on the rub first. Wouldn't the coke defeat the purpose of the rub? If there is a way to get that same charcoal flavor cooking indoors, I'd like to know how to do that. It's hard to imagine liquid smoke adequately replacing that charcoal flavor. Just my thoughts, Nancy Martin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Facebook and Recipes and Other Stuff!
Hi Sandy, Who is David and where can I hear his cooking show? I have a facebook account but don't use it. I've not tried finding recipes there. Thanks, Nancy Martin - Original Message - From: Sandy via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'BIll Deatherage' wrd...@gmail.com Sent: Thursday, July 17, 2014 2:16 AM Subject: [CnD] Facebook and Recipes and Other Stuff! The thing that aggravates me to no end when David has his kitchen cooking show is that he says the recipes are available on Facebook, and not! every! one! has! Facebook! why can't people realize and accept that! one company for the blind gives discounts on the Facebook page! Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of BIll Deatherage via Cookinginthedark Sent: Wednesday, July 16, 2014 11:39 AM To: cookinginthedark@acbradio.org Subject: [CnD] recipe for cooking macaroni in the pressure cooker Hello, once on QVC when they were talking about a pressure cooker and the book of recipes that accompanied it I think one of the recipies was for Mac and chese. I was wondering if anyone on the list has ever cooked macaroni and chese in the pressure cooker? if so, could you send me the recipe? Thanks in advance. Bill Deatherage ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cnd shows
Hi everyone, Did the CND shows get put on hold for a while? Mid-April is the last one I have seen. Thanks, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] pasta and more
Hi, Volunteer braillists sent me a recipe book for a microwave device called Pasta and more. I've ne ver seen or heard of one. Does anybody use this? Would it be worth checking out more thoroughly? Thanks, Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cuban black bean soup
Hi, I wonder why the olive oil? No sauteing the veggies. Thanks, Nancy - Original Message - From: RJ via Cookinginthedark cookinginthedark@acbradio.org To: citd cookinginthedark@acbradio.org Sent: Friday, June 20, 2014 2:26 PM Subject: [CnD] Cuban black bean soup 2 cups of black beans, soaked over night. I usually soak them in boiling water for a hour. At my age I usually forget the beans until the next day. 1/3 to 1/2 cup of olive oil 1 onion 1 green pepper 4 cloves garlic 1 ham hock. I use 4 tablespoons of chicken bullion instead. Put the beans in a heavy pot. I use the crockpot, myself on high. Place the soaked beans in the pot after draining. Add enough water to cover the beans by one inch. Add the chopped onions, garlic, and peppers. bullion or the ham hock, your choice. Stir in the olive oil and salt and black pepper to taste. I don't use the salt, but pepper the hell out of it. Smile. Cook until some of the black beans break down. In the crock. About 5 to 5 1/2 hours. In the pot, about 2 1/2 hours. You can tell because the soup gets creamy when the beans break down. If using the stove, check the water level, you might have to add a little more water. Serve with some vinegar, chopped onions, and chopped red pepper. Plus I usually cook up some brown rice to pour the soup over. I found if you want fluffy brown rice. Soak the rice for a hour or more before cooking Instead of the 3 cups of liquid, Use 2 1/2 cups. Instead of the 45 minutes. Cook for about 28 minutes or until liquid is absorb by the rice. I will bring the liquid to a boil and than turn the heat down to the lowest simmer on my stove, which is gas. If using electric, I found it is best to set the pan on a different burner after bringing the rice to a boil, set for a low simmer RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Stuffed burgers
I like the stuffed burger idea. I'd make mine about the size of sausage patties. Since I'd have to cook mine in the oven or on the stove, I'd be interested in any suggestions about how long to cook them. I bought a talking cooking thermometer but can't find it anywhere. Two moves took care of that. Thanks, Nancy - Original Message - From: RJ via Cookinginthedark cookinginthedark@acbradio.org To: citd cookinginthedark@acbradio.org Sent: Wednesday, June 18, 2014 2:33 PM Subject: [CnD] Stuffed burgers Today I had a pound of hamburger and a piece of pepperoni, plus some blue cheese and figured it was time for some thing different. First I added some Worchester sauce, mustard, a splash of red hot, and minced a couple cloves of garlic and gave it a dusting of black pepper and mix well. Broke up the mixed burger into four equal parts. Chopped up the pepperoni.. and mixed a little bread crumb and parmesan cheese together to coat the burgers. Now it was time to make the stuffed burgers. Flatten out the first of the burgers, Added the chopped pepperoni and a layer of blue cheese. Flatten the second piece of burger and laid it over the top of the first burger. Sealed the edges to hold in the stuffing and than coated it with the bread crumb/cheese mixture on both sides. Repeated the process with the other two pieces of burger. they are resting in the refrigerator, just waiting for the grill. I will lay them in a lightly olive oil coated cast iron skillet and place them on the grill @ 350 until the reach a eternal temp of 145 to 155 F. I figure about twenty minutes before I check them with my meat thermometer. That will give me a couple half pound burgers Medium well. The government claim they should be at a temp of 160 F. But they screw up any thing they touch. smile To go with the burger tonight, will be a lentil bean soup and a leafy green salad with different fruit in the bowl. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
