Re: [CnD] Sour dough starter

Hi Bill, I used to make sour dough bread all of the time. I'll paste the recipes and directions I used below. It was delicious and fun - but I guess I just got too busy in recent years. Good luck! Penny SOURDOUGH BREADS For a while, when Katrina and Alex were little, I made sourdough

Re: [CnD] question for experienced crock pot users

I brown the sausage first. I put the kraut in the bottom of the crock, add the sausage on top - sometimes I also brown some onion slices and add that as well - and once in a while (in fall or winter) I sauté apple slices in butter and add them as well. 4-6 hours on low works just fine because the

Re: [CnD] Looking for recipe ideas for a restricted diet

Hi Alex, Wow, what a drag your diet is! Here's my favorite of all time pasta sauce. If it's too chunky, you could just puree it with an immersion blender, and all of the butter mellows any acidity the tomatoes may have started with! Quintessential Tomato Sauce Use fresh tomatoes, but you can make

Re: [CnD] totally frustrated with responses - Re: macaroni and cheese without the stovetop?

Charles, The boxed stuff may, indeed, be cheaper initially -- but far more expensive in terms of health costs down the road. Here's how my Mom used to make -- and I still make our mac and cheese in the oven: Cook 3/4 to 1 pound of elbow macaroni. Layer the cooked pasta in a casserole dish with

Re: [CnD] Food Processors

I love my Cuisenart food processor. All food processors have a locking mechanism that prevents users from having their hands near the blades when the processor is on. Penny On 9/14/14, Christina Brino via Cookinginthedark cookinginthedark@acbradio.org wrote: I have a question. I want to buy a

[CnD] Here's a potentially very cool invention - with universal design!

Tactile Use-By Date Label enabling visually impaired consumers invented Is this the end for use-by dates? Young inventor develops 'Bump Mark' label which can tell you whether your food is off with the swipe of a finger http://www.dailymail.co.uk/news/article-2759902/Is-end-use-dates-Young-inven

Re: [CnD] Cooking Dark Show Hiatus

Dale, hope all is okay with you. Take care. Penny On 10/27/14, Dale via Cookinginthedark cookinginthedark@acbradio.org wrote: We have had some personal issues to take care of that have taken precedence over anything else. We hope to be back the first week of November. Dale At 08:34 PM

Re: [CnD] Sanding sugar

Hi Bill, It's sugar that comes as bigger grains. You can often find it labeled as Demerara sugar (I may have spelled that wrong). I know that Whole Foods and Trader Joe's both carry it. If you don't have it, you dan just sprinkle the cookies with regular granulated sugar. HTH, Penny On 11/16/14,

Re: [CnD] Recipe Request Sweet Potato Pie

Hi Sherri, Here's my Grandmother's recipe for Sweet Potato Pie. This recipe makes a lot of filling -- easily enough for 2 9-inch pies or a 10-inch pie plus a couple of custard cups filled with the delicious filling (and served for a snack or breakfast!) Of, you can use 2 cups of milk instead of 3,

Re: [CnD] Anyone have apple pealing tricks

Hi Kathy. This is how I peel apples and pears. I don't know if it saves me any time, but it always seems to go faster than peeling the whole apple all at once. I cut the fruit into quarters, then I peel and cut the little sliver of core out of each quarter one at a time. HTH, and Merry Christmas!

Re: [CnD] Wedding Italian Soup

Hi, This is the recipe I have for Italian Wedding Soup. I hope you enjoy it. It's delicious! Penny Italian Wedding Soup A delicious traditional soup that contains meat, green vegetables, and pasta. Prep Time: 1 hourCook Time: 45 minutesServings: 6Serving Size: 1 cup Ingredients - MEATBALLS:

Re: [CnD] spaghetti questions

Hi, The key to cooking pasta is to use lots of water and lots of salt! Cook it until it's just cooked -- you don't want mushy pasta! The Italians call it al dente! Fill your pasta pot about two thirds full with cold water. When it comes to a full, rolling boil, add at least a Tablespoon (I use

Re: [CnD] spice question

Hi Nancy, Potato Kugel is delicious! It's a giant potato pancake that you bake in the oven! Then, yuou cut it into wedges and serve with sour cream! Yummm - I'm starving! Here's how I make it. The recipe is from The Vegetarian Epicure, and I've been making it for many years. POTATO KUGEL

Re: [CnD] egg plant

Hi to all, I'm pasting my baba ganush file below. The top of the file is the e-mail message I have saved ever since Henry, who was an absolutely wonderful man and a frequent contributor of deliciousness to this list, sent it many years ago. I have added to the file since then, and I love making

Re: [CnD] spaghetti questions

Just to add to Kathy's instructiohns, if you cook too much pasta and have it left-over the next day or the day after, just hjeat some olive oil in a 10-12--inch skillet, add a couple cloves of garlic, minced, and the pasta. Cook until heated through, serve with lots of grated parmesan and other

Re: [CnD] spaghetti questions

Hi Alex and others, My pasta pot is one of the best investments I ever made. It's great for pasta - also for shrimp boils (with shrimp, potatoes corn all cooked together in the same pot, and for innumerable other large cooking tasks, and it's so much safer to lift the colander out of the pot, let

[CnD] Okay, the best gumbo I've ever, ever made!

It's Mardi Gras -- so time for some gumbo! I've been making seafood gumbo for quite a few years now. It's always good. But tonight's gumbo -- Wow! The difference is the roux. I've always made a microwave roux. Don't get me wrong, the microwave roux is good. But today's -- made according to Alton

Re: [CnD] a request for a recipe for teriyaki

Here are two more: Traditional Teriyaki Sauce Makes about 1 1/2 cups, easily doubled 7 tablespoons sake 7 tablespoons mirin cooking wine 7 tablespoons dark soy sauce 1 tablespoon sugar Combine all ingredients in a small saucepan, set over medium heat, bring to a boil and simmer until the sugar

Re: [CnD] Frustrations in the kitchen sometimes

Ellen, I agree with you completely! Cranberries are just as bad as blueberries, by the way! The absolute worst thing to clean up though is pyrex! When a pyrex dish is dropped, it explodes, and there are dangerous shards of glass virtually everywhere! Penny On 5/2/15, Mary Ann via Cookinginthedark

Re: [CnD] Cooking Brown Rice.

Hi Ellen, Here it is from all the way back in 2003! Wow! I have made brown rice this way, and it turns out well (for brown rice...)! I still prefer white, but this works. I have made it with only water, with the bouillion concentrate from Trader Joe's, and with boxed chicken broth. Enjoy! Penny

[CnD] Orange Biscuits

Hi Everyone, Kathy asked me to post this recipe on the list. It's not quite the same as the recipe I remember making in my 7th-grade home ec class (which was something I had brought up on FaceBook -- long story...), but these are delicious, and it's the result that counts! To make biscuits,

Re: [CnD] scalded milk

Older bread recipes call for scalding the milk. Apparently, it isn't really necessary to do this in order for your bread to come out just fine. You would want the milk to be lukewarm, and you can accomplish this by heating it until it feels warm to the touch either in a pan on top of the stove or

Re: [CnD] cooking with shake'nbake

The current advice from the CDC and all the cooking magazines is not to rinse the checken. Rinsing under running water, they say, spreads the bacteria around and doesn't help eliminate it. The current recommendation is simply to rely on the heat of cooking to eliminate/kill the bacteria. On

Re: [CnD] Home-cooked pizza always hard on edges, underdone in center

Hi Alex, Maybe you need to increase the temperature - and, if possible preheat the pizza stone and then just plop the pizza pan on top of the preheated stone. Preheat to the highest temperature your oven will readh - 500 or even 550 if it will go that high - and then start checking the pizza at

Re: [CnD] Regular white rice in the microwave

For a long time, I have used the recipe for cooking rice in the microwave that I got from this list many years ago! Combine 2 cups regular, long-grain rice with 3-1/2 cups water, a half tsp. of salt, and a Tablespoon of butter in microwave-safe container (I use a large pyrex measuring cup).

Re: [CnD] Apple pie request

Hi, This is how I make apple pie. Peel, core, and dice 6-8 apples (enough to fill your pie dish). Line 9-inch pie dish with bottom crust. Pour in apples. Squeeze the juice of 1/2 lemon over the apples. Combine these ingredients in small bowl: 1/2 cup brown sugar, 1/4 cup white sugar, 2 tsp.

Re: [CnD] baking cocoa

Use Giardelli, or some other more premium brand. WholeFoods and Trader Joe's both have good-quality cocoa powder. HTH. Penny On 6/1/15, Michael Baldwin via Cookinginthedark cookinginthedark@acbradio.org wrote: Looking for recommendations on baking cocoa. I usually use the Hershey's stuff, but

Re: [CnD] Question and recipe for leg of lamb

Hi, A clove of garlic is one of those little seed-like pods. The whole clump of cloves is called a garlic bulb! Here's a similar recipe that I make for leg of lamb with potatoes in the crock pot. It's delicious. (I don't bother with the gravy though.) Garlic Roasted Leg Of

Re: [CnD] Can a blind person make crepes?

Here's a crepe maker at Amazon.com. It works a little differently, but I'll bet it would work for you guys. Where there's a will, there's a way!

Re: [CnD] Can a blind person make crepes?

Hi John, I make crepes. I have an electronic gadget called a crepe maker. You plug it in, it is round with a long handle. Once it's hot, you dip the crep maker into the batter, the batter coats it, you flip it over, and in about a minute the crepe is ready to come off the device. You lift it off

Re: [CnD] Flat top

I love, love, love my flat-top stove. No longer does something cook over and drip into the burner, creating a smokey, smelly mess, invariably immediately before guests arrive for dinner! It's easy to clean, easy to use! I just hold my hand about 10 inches above where I think the burner is located

Re: [CnD] Applesauce Recipe Request

Hi, I make applesauce all fall and winter long. I take a heavy-bottomed dutch oven -- I think mine is 5-quart. I fill it with apples, washed and quartered. I add the juice of a lemon, a cinnamon stick, and a cup of water -- or apple cider if I have that. I bring it to a boil, then turn it down to

Re: [CnD] what is your FAVORITE coffee maker, why?

In our house, coffee is brewed from freshly ground French-Roast beans, and we use a French-Press Coffee Pot, as well as an electric kettle. I fill the pot with water up to the level where it needs to be, then pour that amount of water into the kettle and turn it on. I grind the coffee in a Burr

Re: [CnD] thinking of Helen

Oh, please tell her how sorry we are, how sad it makes any of us who have guide dogs when we hear about any one of us losing a much-loved guide. This is the really hard part of having a guide dog. Sincerely, Penny On 11/2/15, Vicki via Cookinginthedark wrote: >

Re: [CnD] Making Mayonnaise Questions

Hi Desi, I love homemade mayonnaise, and my favorite way to make it is with my immersion blender. It really does take only a couple of minutes, and it's delicious! Although these instructions suggest that it keeps for a max. of only 2 days in the fridge, I have kept it for as long as a week --

Re: [CnD] Fingerling Potatoes

Oh, roast them, they're delicious. Combine -- unpeeled -- with salt and pepper to taste, maybe some fresh rosemary as well, and a couple Tablespoons of olive oil. Place on a sheet pan or baking tray. Preheat oven to 425-450, roast for 15 minutes, test for doneness with a fork, stir and roast for

Re: [CnD] Crock pot turkey breast

Hi Mary, I cook turkey breasts in my crock pot all year round. That way we have great sandwhich filling available for the week. I have done it several ways, and there are recipes all over the internet as well. Sometimes I make a "rack" of sliced onion and celery stalks that become the bottom

Re: [CnD] Yeast

The best yeast is SAF yeast -- available from Amazon.com. Keep it in the freezer. Penny On 12/12/15, Debbie Deatherage via Cookinginthedark wrote: > > My husband uses yeast. He buys it in the package. It usually comes three > to a package. > > > Sent from my iPad

Re: [CnD] Scald milk

Hi Wendy, Put the milk in the biggest pot you have, and when you hear the milk come to the boil, turn off the heat, remove the pot from the burner, and the milk will be scalded. Alternatively, use evaporated milk,, which has already been scalded, and that won't boil over all over your stove. Good

Re: [CnD] Polenta

Hi Anna, Here are a bunch of recipes for polenta. I've made them all, and they all work beautifully -- and my family loves polenta! I hope your friend enjoys these. Penny Creamy Polenta from Marcella Hazan yield Makes 4 servings active time 10 min total time 45 min Cooking the polenta covered

Re: [CnD] Test

On 11/21/15, Victoria E Gilkerson via Cookinginthedark wrote: > > > Just want to make sure this goes through. After that I have some > questions. > > > > > > > > > Victoria E Gilkerson > > > > > > > > ___ >

Re: [CnD] cooking bacon

Hi, I have been cooking bacon in the oven -- especially when I need to prepare a lot of bacon for a large group -- for a long time. It doesn't seem to make an unusual mess in the oven, BUT BE VERY CAREFUL WHEN YOU TAKE IT OUT! Use thick, protective oven mits, and do it slowly. A few months ago, I

Re: [CnD] Flat top stove's

I have been using a flat-top stove for many years. In fact, I'm using my second flat-top stove. I love it! You can pretty much feel where the burner is by raising your hand above the burner and with practice, and it's infinitely easier to clean and maintain! Penny On 2/20/16, anita.brown1998---

Re: [CnD] newby! cooking thormonitor

Hi, You could clump it all up and then stick the thermometer into the middle of the clump, but I would just use a fork. When you press down on the ground meat with the back of your fork, it is done when it feels firm. If it doesn't feel firm, keep on cooking. You can also tell when it smells like

Re: [CnD] pancakes

You can make pancakes on top of the stove in a skillet or flat griddle, in an electric skillet (easier because you can bump your spatula up against the sides of the skillet for easier maneuvering when flipping the pancakes, or on an electric griddle. I prefer the griddle. You can't see when the

Re: [CnD] Long time without chatting

Gary, The book written by Anna Dresner and available from National Braille Press is an excellent resource for beginners and then, later on, for IOS addicts as well! I recommend it highly! I have been using an IPhone for several years. I am one of those addicts! Good luck with all of those house

Re: [CnD] Filling Muffin Tins

This is how I fill muffin tins. What you need is a funnel. The funnel that works for filling muffin tins is called a canning funnel -- also sometimes a "jar filler." It has a wide top and a wide opening at the bottom, wide enough to fit inside a half-pint-size canning jar. Stick the funnel

Re: [CnD] Filling Muffin Tins

gt; > Teresa MullenSent from my iPhone > >> On Apr 25, 2016, at 5:02 PM, Penny Reeder via Cookinginthedark >> <cookinginthedark@acbradio.org> wrote: >> >> This is how I fill muffin tins. What you need is a funnel. The funnel that >> works for filling mu

Re: [CnD] Flour?

It sounds like you may have developed a sensitivity to gluten. I think that's more likely than that the flour is bad or dangerous. Try a small bag of gluten-free baking mix. I know that King Arthur makes one that's supposed to yield good results -- you can buy it at kingarthur.com or amazon.com --

Re: [CnD] An Efficient Way to Cook Bacon

Use a shallow pan, such as a broiler pan or a 13"x9" baking pan. Place a cake rack inside the pan. Place bacon on top, don't overlap the strips. Bake, uncovered at 400-425-degrees F. for 12-15 minutes. Be careful removing the pan from the oven, the bacon fat will be *very hot! Penny On 2/15/17,

Re: [CnD] Red cabbage:

Red cabbage comes from a cabbage plant that produces heads of red cabbage -- it's the colored when it is picked. It is often prepared with vinegar, sugar and spices, and you can buy it "pickled" in a jar at most grocery stores. It's also easy to prepare at home, and the produce section in your

Re: [CnD] Looking for Kale Recipes

: > Hi Penny > > Can I use turkey or chicken sausage instead? We don't eat pork or beef in > my house. My brother eats some beef occasionally, but not really. > > Thanks for the recipe. > > Naima > > -Original Message- > From: Penny Reeder via Cook

Re: [CnD] Looking for Kale Recipes

This is my family's favorite recipe using kale. You live in New England, so you may even have little difficulty finding the Portuguese sausage. Our friends who commute fairly regularly to visit family in MA bring it to us, and we're eternally grateful! Anyway, I don't much like kale cooked as a

Re: [CnD] Tamales

es? no Trader Joe's here yet. > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: Penny Reeder via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, August 27, 2016 9:01 AM > To: cookinginthedark

Re: [CnD] Tamales

Trader Joe's frozen tamales are delicious! Penny On 8/27/16, Sandy via Cookinginthedark wrote: > As for purchasing them, I have found the best ones are by Schwans, the home > delivery company. beef tamales. Honestly, I do not even like them when > purchased out

Re: [CnD] What do I need to begin baking bread?

at 12:39 AM, Steve Stewart via Cookinginthedark < > cookinginthedark@acbradio.org> wrote: > >> penny, this does not have any flour. don't you need it? >> Steve Stewatrt >> >> -Original Message- From: Penny Reeder via Cookinginthedark >> Sent: Satur

Re: [CnD] OT Sad News

Ellen, this is so sad -- and so shocking. Sixty-four is way too early to pass away from this earth! Alice was, indeed, a lovely person. I know that many, many people will be missing her terribly. Penny On 12/2/16, Becky via Cookinginthedark wrote: > Thanks for

Re: [CnD] What do I need to begin baking bread?

Hi Will, You can certainly purchase a bread machine, but you don't need one! I'm going to share an easy recipe for crusty French-style bread. The dough makes enough for at least 3 loaves, and you don't have to use it all at once. You can store it, covered in the refrigerator, for up to 2 weeks,

Re: [CnD] No Knead Bread Recipe

Helen, this is such a wonderful bread recipe! It's absolutely delicious, really the best bread I ever made! The only drawback is that you have to know you are going to want the bread to be ready in about 18 hours! The artisanal bread recipe I shared makes bread that's nearly as good, and the

Re: [CnD] cast iron

Better than steel wool, which becomes disgusting after only a few uses, is the chain mail pot scrubber recommended for cast iron -- and it works on everything else too and without scratching the surface of porcelain or other cooking implements! Here's a link:

Re: [CnD] Instant Pot

I got an Instant Pot for Christmas. I had never cooked with a pressure cooker before and have to admit that I was nervous about it. I love the Instant Pot! What I like best is the blue tooth connectivity. I can control the pot, and even better, know exactly what it's doing from anywhere in my

Re: [CnD] fries not cooking properly

The recipe I'm pasting below is more complicated than making "oven fries," but the results are spectacular! Penny Patricia Wells' Fake Frites Author Notes: A trick for the best french fries you can make at home -- in the oven, using less oil than you'd put on a salad. Game on. Recipe from At

Re: [CnD] Temps for meat

Hi, This is a silly list (None of these measurements work for me...!) but it's kind of a fun way to think about doneness: The doneness test When is the steak done? Use the touch method. It may take some practice, but the "touch system" should be your No. 1 guide to judging doneness. . Rare: Let

Re: [CnD] Avocadoes

A ripe avocado is slightly soft -- i.e., when you press gently on it, you can feel its give -- in kind of the same way you gently press on a peach to k nnow if it's ripe. You cut around the middle of an avocado to cut it in half. There's a big seed in the middle. If you want, you can plant the

Re: [CnD] preparing corn muffins.

Hi Jeffrey, I use an ice cream scoop, or a 1/3-cup measure to put the batter into the wells of the muffin pan. I also use a canning funnel. A canning funnel is a kind of funnel with a huge opening at the bottom. Surrounding that opening (which is the size of the top of the typical mason jar, is a

Re: [CnD] Canning funnel vs. regular funnel

frosting. In a >> small saucepan, boil the second can of Coke for 12-15 minutes or until >> reduced by half and thickened slightly. Whisk in the butter to melt. >> >> >> In a medium bowl, whisk together the cocoa powder and powdered sugar. Pour >> in the Coke/

Re: [CnD] Canning funnel vs. regular funnel

Subject: Re: [CnD] preparing corn muffins. > > I like the canning funnel idea. I have one now, from the way you described > them. But I didn't when I made muffins. I use mine for lots of things. > > -Original Message- > From: Penny Reeder via Cookinginthedark > [

Re: [CnD] Need Substitution Ideas for Berry Trifle recipe

I would substitute Frangelico. It wouldn't be the same, but it would be delicious! Penny On 12/15/17, Lisa via Cookinginthedark wrote: > Hi, Andrew. I would, but I  would like to try finding something that tastes > similar to the praline dessert the liqueur  is

Re: [CnD] Need Substitution Ideas for Berry Trifle recipe

Hi Lisa, I think the essence would work, but taste as you go. Start with a really small amount! Happy cooking! Penny On 12/15/17, Nicole Massey via Cookinginthedark wrote: > Hazelnuts. It's also very sweet. > > -Original Message- > From: gail johnson via

Re: [CnD] Stand Mixers

Yes, KtichenAid is definitely worth the higher price. I have had mine for decades. It has been repaired twice (at a very reasonable price), and I use it at least twice a week. When my children were young, I made all of our bread each week -- for many years -- and the KitchenAid mixer with its

Re: [CnD] T Foltz' Peanut Butter Fudge

The smallest can of evaporated milk equals 2/3 of a cup. HTH, Penny On 11/15/17, Lisa Soulor via Cookinginthedark wrote: > Thank you, Susan. > > On 11/15/17, Marilyn Pennington via Cookinginthedark > wrote: >> I was thinking, as

Re: [CnD] New Moderator In Town

Welcome, Marilyn. I have been enjoying your postings and -- like Dale -- am grateful for your work on all of our behalf. Dale, please thank Steve for all of us for all of his years of faithful service to this list, and wish him well. Thanks. Penny On 11/3/17, Helen Whitehead via Cookinginthedark

Re: [CnD] Easy Stroganoff

The easiest stroganoff is to use leftover pot roast! Sautee a sliced onion and at least 8 ounces of quartered or sliced fresh mushrooms in butter, add at least 2, or even more cups of diced leftover pot roast and heat through. Cover with leftover beef gravy and heat until quite hot. Remove from

Re: [CnD] Question About Chicken Mole Ingredients

On the International Foods aisle. The chipotle chili comes canned in a sauce called adobo sauce. You can buy several sizes of these cans. Reliable products from Mexico are made by Goya, and these products are available in most large, full-service grocery stores. All of these items would also be

Re: [CnD] Old World Puff Pancake

No, this pancake doesn't need any levening agent. It's also called a Dutch Baby, and my aunts used to call it a "Jane Eyre Pancake." It's delicious, it puffs way up without any baking powder or soda. The eggs, and the oven heat make it rise. The batter is very similar to popover batter. It's

Re: [CnD] Old World Puff Pancake

s cooled off a bit. Otherwise I might make a frozen > fruit salad just for the coolness. > > Pamela Fairchild > > > -Original Message- > From: Penny Reeder via Cookinginthedark > Sent: Monday, June 18, 2018 7:00 PM > To: cookinginthedark@acbradio.org > Cc: Penny R

Re: [CnD] turkey cooking help needed

Hi, Here's an article with various time-tables that will help. If you cook the turkey unstuffed, be sure to use lots of salt and pepper inside the cavity and on the outside as well. Rub the outside with something delicious -- like butter! -- or use oil Stuff the inside with an onion, maybe a

Re: [CnD] Chicken mole

Hi Teresa, I can't remember whether or not I shared the recipe I recently made and loved, for chicken mole, but I'll share it below. It's a crock pot recipe. Here goes: Crock Pot Chicken Mole >From Martha: 4 pounds boneless, skinless chicken thighs (about 12) Coarse salt 1 can (28 ounces) whole

Re: [CnD] ginger water

Hi Sharon, Ginger tea is wonderful and comforting. It's especially good if you are feeling congested or if your tummy isn't feeling just right! An easy way to peel the ginger -- some people say the outer skin is a little bitter -- is to just use a spoon and scrape it all over. If you have more

Re: [CnD] boneless turkey breast

Hi Sharon, Here are two recipes I have saved. Hope one of them works for you. Happy Thanksgiving in January! Penny Easy Slow Cooked Turkey Breast 1 turkey breast, about 5 pounds 1/2 cup (4 ounces) melted butter salt and pepper 2 tablespoons cornstarch blended with 2 tablespoons water Wash turkey

Re: [CnD] abbreviation

Tried and True! On 1/30/18, Pamela Fairchild via Cookinginthedark wrote: > I appreciate the T designation, but please include it at the end of the > recipe title, not the beginning. The reason for this is because when saving > a recipe, punctuation or signs such as

Re: [CnD] accessible glass top stoves

I have a glass-topped stove. It's made by Sears and is several years old. The burners are all controlled by knobs, and the oven settings are controlled with flat, non-raised controls which I have labeled with braille letters and dots. There's a flat numbers pad for setting the temperature, and

Re: [CnD] Corned Beef And Cabbage

mily. > > Susan > > -Original Message----- > From: Penny Reeder via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, December 21, 2017 1:54 PM > To: cookinginthedark@acbradio.org > Cc: Penny Reeder <penny.ree...@gmail.com> > Subject

Re: [CnD] Corned Beef And Cabbage

u and everyone out there. > Jeanne > > -Original Message----- > From: Penny Reeder via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, December 22, 2017 7:44 AM > To: cookinginthedark@acbradio.org > Cc: Penny Reeder > Subject: Re: [CnD] Cor

Re: [CnD] Corned Beef And Cabbage

This is our favorite recipe! Crock Pot Corned Beef Cooked in Beer Prep Time: 25 minutes Cook Time: 10 hours Ingredients: 6 carrots, cut into chunks 2 onions, chopped 2-3 lb. corned beef brisket with seasoning packet 12 oz. can beer (non alcoholic is fine) 2 Tbsp. yellow mustard 1/4 cup brown

Re: [CnD] Yellow cake mix from scratch was Re: Pumpkin Dump Cake

Hi Reinhart, Here you go: YELLOW LAYER CAKE Better than a box - almost as easy! 1. Sift together the following dry ingredients, and set aside: 2 cups cake flour; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 2. Cream together 1/2 cup (1 stick) sweet butter

Re: [CnD] Toffee Squares

I have been making these cookies (from Marion Burrows’ Elegant but Easy) for decades. They have been quick. Desserts, birthday party school treats from kindergarten through middle school for each of our 6 children , bake sale contributions, and care package inclusions! Use unsalted butter,

Re: [CnD] Christmas Cookie Recipes

Hi Ellen, These are the best holiday cookies I have made over the past few years. You could make a big pan-full and take care of lots of people to whom you want to give gifts, or bring to a holiday party. They would not mail well because of the icing, and they wouldn't keep all that well unless

Re: [CnD] recipe needed

Here's one we enjoy: Enchiladas Verdes Ingredients For the chicken (or use 1 1/4 pounds leftover or store-bought roast chicken): * 2 pounds bone-in chicken thighs or breasts, or a mixture * 1 small white onion, cut in half * 4 cloves of garlic * 1 tablespoon kosher salt For

Re: [CnD] Sinful Cinnamon Bundt Cake

A 10-inch tube pan will hold exactly the same amount of batter as a 10-inch bundt pan, and the cake will be a lot easier to get out of the pan! Penny On 2/2/19, Deborah Barnes via Cookinginthedark wrote: > Thanks. I'm going to try this tomorrow. > > Deb B. > > -Original Message- > From:

Re: [CnD] barbiecuing?

I have barbecued successfuly while using a gas grill, but i must admit it’s not my favorite way to cook. The burgers, steaks, hot dogs, and chicken thighs and the salmon and baby potatoes have all come out well, but it still makes me nervous and worried that especially things like chicken might

Re: [CnD] Any tips for frying eggs?

It’s easy to fry an egg in a skillet on the stovetop. I prefer cast iron. Heat the skillet on medium high until hot. A pat of butter should sizzle when you drop it in. Break an egg into a small cup and tip it in. Try to remember its relative position in the pan. Turn down the burner to medium

Re: [CnD] instant pot recipes

Hi, Here's one of the easiest InstantPot recipes I've made: Instant Pot Chicken Verde Ingredients: 2 lbs. chicken thighs or chicken breasts 1/2 teaspoon ground cumin 1/4 teaspoon garlic powder 16 ounces salsa verde Salt and black pepper, to taste Directions: Place the chicken in the

Re: [CnD] Cutting mango [OU]

Me too! Those other directions were so complicated! Also, the best place to eat a mango is over the sink! Sent from my iPhone > On Aug 20, 2019, at 4:09 PM, Sugar Lopez via Cookinginthedark > wrote: > > Hi > The way I peel my mangos is to place the mango with the smaller end or side > up >

Re: [CnD] MealthyCrisp Lid

I have not purchased it, but it is available from Amazon.com for $50. I am Considering buying it but haven’t quite decided primarily because it sounds like the number of servings one can prepare is quite small. If i were to buy the crisp lid, i would buy the one for the Instant Pot because

Re: [CnD] CP Sugared Almonds

I have made these in a foil-lined jelly-roll pan (15x10"), baking at 250, stirring occasionally, for 1 hour. Delicious! Penny On 12/9/19, Jude DaShiell via Cookinginthedark wrote: > These are traditionally given out at Jordanian weddings. > > On Mon, 9 Dec 2019, Sugar Lopez via Cookinginthedark

Re: [CnD] Honey

Microwaving won’t affect the honey’s deliciousness in any way, but it will some of the organisms that make honey contribute to good health and counteract dangerous bacteria. Alexa says that honey crystalizes more quickly when stored in plastic. Sent from my iPhone > On Oct 18, 2019, at 9:01

Re: [CnD] bananna bread request

Hi, I have been making this recipe for Banana Bread for decades. It has been -- and continues to be -- very popular, and sometimes I give the loaves as gifts, or just store extra in the freezer for week end breakfast guests. Sometimes I add chocolate chips, sometimes walnuts, sometimes blueberries

Re: [CnD] Request for Advice with Accessible Appliances for Kitchen Remodeling?

Check with AccessWorld,https://www.afb.org/aw; Low Vision Chef, https://lowvisionchef.com/; or the new Envision Accessible Products Hotline, 316.252.2500. HTH, Penny On 2/1/20, Tiffany H. Jessen via Cookinginthedark wrote: > My brother and I bought an investment property a few years ago for my >

Re: [CnD] Sort of success??? Maybe???

You should not eat undercooked meat or poultry. If the food has not reached the recommended safe temperature. Keep cooking it until it does. Also check your thermometer for accuracy, and if it fails the test, discard it and replace it. Food borne illnesses are serious. Sent from my iPhone >

  1   2   >