Hi Marie, Tha'ts great that you have one of those. I want to get the nutribullet, but don't know if that and the Ninja are the same thing. I am familiar with Dr. Joel Fuhrman and his work. I'm planning on going vegan soon and starting a vegan recipe blog. When I develop the smoothies section of my site, I'll let you know. I've made some great ones over the years. THe blender I used was not as powerful as a Ninja though, I can only imagine how amazing that must be to use. Please keep me posted.
Cooking with kindness, Dolores A cat's purr is the sweetest sound. > On May 29, 2020, at 4:16 AM, cookinginthedark-requ...@acbradio.org wrote: > > Send Cookinginthedark mailing list submissions to > cookinginthedark@acbradio.org > > To subscribe or unsubscribe via the World Wide Web, visit > http://acbradio.org/mailman/listinfo/cookinginthedark > or, via email, send a message with subject or body 'help' to > cookinginthedark-requ...@acbradio.org > > You can reach the person managing the list at > cookinginthedark-ow...@acbradio.org > > When replying, please edit your Subject line so it is more specific > than "Re: Contents of Cookinginthedark digest..." > > > Today's Topics: > > 1. Excited about the Ninja (Marie Rudys) > 2. Re: Pork Chops (Jan ) > 3. Re: Pork Chops (Immigrant) > 4. Re: Pork Chops (m51penning...@gmail.com) > 5. SNICKERDOODLE COFFEE CAKE RECIPE (m51penning...@gmail.com) > > > ---------------------------------------------------------------------- > > Message: 1 > Date: Thu, 28 May 2020 17:40:56 -0700 > From: Marie Rudys <marmusi...@gmail.com> > To: "cookinginthedark@acbradio.org" <cookinginthedark@acbradio.org> > Subject: [CnD] Excited about the Ninja > Message-ID: > <CAP9WDM4r=fsg6e3svyawhzzdbpewkhgsx5hqvrgn4estby4...@mail.gmail.com> > Content-Type: text/plain; charset="UTF-8" > > Hello, everybody!!! > I just got my Ninja Personal Blender, and wow, I just unpacked it and am > amazed. There is a booklet with it; I will scan what I can. It has two > containers, one a little taller than the other. I can see why a friend of > mine raves about hers. > > I still have my stick blender; I will still use it for some things, of > course. I wanted a bit more power for mixing fruit and veggie drinks in > that book by Dr Joel Fuhrman. > > I can hardly wait to try this Ninja out. I can read the raised letters on > it, and the lids. It sounds quite simple. So, any of you Ninja users out > there can give me a few tips, that would be nice. What do you think of the > Ninja, and how long had you had yours. > This is one investment in my health. I want to do better than Ihave in > years. > > Thanks in advance, and I am all ears. > > Best regards, > Marie > > > ------------------------------ > > Message: 2 > Date: Thu, 28 May 2020 20:41:15 -0400 > From: "Jan " <zarf2...@verizon.net> > To: <cookinginthedark@acbradio.org> > Subject: Re: [CnD] Pork Chops > Message-ID: <7ACE305F8946469285A773B82CFE2053@janHP> > Content-Type: text/plain; charset="us-ascii" > > Yes. the ranch salad dressing, which has sour cream or buttermilk in it. > > -----Original Message----- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of kimsansong--- via Cookinginthedark > Sent: Thursday, May 28, 2020 8:33 PM > To: cookinginthedark@acbradio.org > Cc: kimsans...@icloud.com > Subject: Re: [CnD] Pork Chops > > At the risk of sounding ignorant, are we talking the salad ranch? > > Best regards, > > Kimsan Song > > kimsans...@icloud.com > > -----Original Message----- > From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of > Immigrant via Cookinginthedark > Sent: Thursday, May 28, 2020 4:01 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant <immigrant...@verizon.net> > Subject: Re: [CnD] Pork Chops > > This does sound like a very good recipe. I often use mayonnaise, but I had > used ranch dressing or sour cream as well. I mix some seasonings into my > bread crumbs, and some grated Parmesan. I don't add salt because I use > Italian bread crumbs, they already have salt added, and there is some salt > in the garlic powder and other seasonings, and in cheese. I always line my > baking pan with a double layer of foil, there is hardly any cleanup after > baking anything. And I grease the top layer of foil with oil, or with > butter. > > -----Original Message----- > From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of > Karen Delzer via Cookinginthedark > Sent: Thursday, May 28, 2020 6:51 PM > To: cookinginthedark@acbradio.org > Cc: Karen Delzer <catwa...@verizon.net> > Subject: Re: [CnD] Pork Chops > > that sounds marvelous, cindy. I also line whatever pan I'm cooking in with > foil a lot of the time. It certainly does cut back on the clean-up. > > Karen > > At 03:37 PM 5/28/2020, you wrote: >> Hello, >> Welcome to the list. I'm by no means a cooking expert, but I've >> learned a lot from this list and I hope you will too. >> >> I do have a recipe that I make with pork chops in the oven. Your >> timing will differ if you have a bone in or boneless pork chop, but >> this is what I do. >> >> I preheat my oven to 375 degrees and spray a cookie sheet with a little >> pam cooking spray...it helps to cover the sheet with foil, then spray >> the foil, for really easy clean up afterwards. >> >> I take two dishes, one I put in ranch dressing, the other, Italian >> bread crumbs, like Panco or any of them would work. First you coat >> your chop or chops in ranch, then in Italian breadcrumbs. Lay it flat >> on the foil that you sprayed and put it in the oven. Now, if it's got a >> bone in it, I usually cook it for around 40 minutes if it's thick with >> a bone in it at 375. I don't have quite as much experience for >> boneless chops, so I'm not going to be much use to you there, but >> someone will probably fill in the blanks. >> >> I usually am able to tell my chops are done by touching them very >> lightly with my fingers. If they're firm, they're done, and you can >> also tell by smell. >> >> I hope this helps. Like I said, I am by no means an expert. This is >> just something I do. >> >> Cindy >> >> >>> On Thu, May 28, 2020 at 5:08 PM George Ashiotis via Cookinginthedark < >>> cookinginthedark@acbradio.org> wrote: >>> >>> Hi everybody, >>> >>> I am new to the list. I have not done a lot of cooking but I am >>> eager to expand my skills. >>> >>> I wonder if any of you could provide me with a fairly simple recipe >>> for making a pork chop. This chop is over an inch in thickness. I >>> would prefer making it in the oven, but I am certainly willing to do >>> it in a skillet. Any suggestions and/or guidelines are appreciated. >>> >>> Thank you. >>> >>> g >>> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> >> >> -- >> Cindy Simpson >> _______________________________________________ >> 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 > > > > ------------------------------ > > Message: 3 > Date: Thu, 28 May 2020 21:18:15 -0400 > From: "Immigrant" <immigrant...@verizon.net> > To: <cookinginthedark@acbradio.org> > Subject: Re: [CnD] Pork Chops > Message-ID: <023201d63557$0806d260$18147720$@verizon.net> > Content-Type: text/plain; charset="US-ASCII" > > Yes, the same ranch dressing you can put in a salad. > > -----Original Message----- > From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of > kimsansong--- via Cookinginthedark > Sent: Thursday, May 28, 2020 8:33 PM > To: cookinginthedark@acbradio.org > Cc: kimsans...@icloud.com > Subject: Re: [CnD] Pork Chops > > At the risk of sounding ignorant, are we talking the salad ranch? > > Best regards, > > Kimsan Song > > kimsans...@icloud.com > > -----Original Message----- > From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of > Immigrant via Cookinginthedark > Sent: Thursday, May 28, 2020 4:01 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant <immigrant...@verizon.net> > Subject: Re: [CnD] Pork Chops > > This does sound like a very good recipe. I often use mayonnaise, but I had > used ranch dressing or sour cream as well. I mix some seasonings into my > bread crumbs, and some grated Parmesan. I don't add salt because I use > Italian bread crumbs, they already have salt added, and there is some salt > in the garlic powder and other seasonings, and in cheese. I always line my > baking pan with a double layer of foil, there is hardly any cleanup after > baking anything. And I grease the top layer of foil with oil, or with > butter. > > -----Original Message----- > From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of > Karen Delzer via Cookinginthedark > Sent: Thursday, May 28, 2020 6:51 PM > To: cookinginthedark@acbradio.org > Cc: Karen Delzer <catwa...@verizon.net> > Subject: Re: [CnD] Pork Chops > > that sounds marvelous, cindy. I also line whatever pan I'm cooking in with > foil a lot of the time. It certainly does cut back on the clean-up. > > Karen > > At 03:37 PM 5/28/2020, you wrote: >> Hello, >> Welcome to the list. I'm by no means a cooking expert, but I've >> learned a lot from this list and I hope you will too. >> >> I do have a recipe that I make with pork chops in the oven. Your >> timing will differ if you have a bone in or boneless pork chop, but >> this is what I do. >> >> I preheat my oven to 375 degrees and spray a cookie sheet with a little >> pam cooking spray...it helps to cover the sheet with foil, then spray >> the foil, for really easy clean up afterwards. >> >> I take two dishes, one I put in ranch dressing, the other, Italian >> bread crumbs, like Panco or any of them would work. First you coat >> your chop or chops in ranch, then in Italian breadcrumbs. Lay it flat >> on the foil that you sprayed and put it in the oven. Now, if it's got a >> bone in it, I usually cook it for around 40 minutes if it's thick with >> a bone in it at 375. I don't have quite as much experience for >> boneless chops, so I'm not going to be much use to you there, but >> someone will probably fill in the blanks. >> >> I usually am able to tell my chops are done by touching them very >> lightly with my fingers. If they're firm, they're done, and you can >> also tell by smell. >> >> I hope this helps. Like I said, I am by no means an expert. This is >> just something I do. >> >> Cindy >> >> >> On Thu, May 28, 2020 at 5:08 PM George Ashiotis via Cookinginthedark < >> cookinginthedark@acbradio.org> wrote: >> >>> Hi everybody, >>> >>> I am new to the list. I have not done a lot of cooking but I am >>> eager to expand my skills. >>> >>> I wonder if any of you could provide me with a fairly simple recipe >>> for making a pork chop. This chop is over an inch in thickness. I >>> would prefer making it in the oven, but I am certainly willing to do >>> it in a skillet. Any suggestions and/or guidelines are appreciated. >>> >>> Thank you. >>> >>> g >>> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> >> >> -- >> Cindy Simpson >> _______________________________________________ >> 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 > > > > ------------------------------ > > Message: 4 > Date: Fri, 29 May 2020 01:52:28 -0400 > From: <m51penning...@gmail.com> > To: <cookinginthedark@acbradio.org> > Subject: Re: [CnD] Pork Chops > Message-ID: <08b101d6357d$56302bf0$029083d0$@gmail.com> > Content-Type: text/plain; charset="us-ascii" > > I do know that if you bake the boneless chops, it only takes about 20 to 25 > minutes to cook them at 400 degrees. I have cooked them too long before. > > -----Original Message----- > From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of > Karen Delzer via Cookinginthedark > Sent: Thursday, May 28, 2020 6:48 PM > To: cookinginthedark@acbradio.org > Cc: Karen Delzer <catwa...@verizon.net> > Subject: Re: [CnD] Pork Chops > > Well, you could always dredge it in crumbs or salt and pepper and flour and > cook it at 400 for about forty minutes. Or you could put barbecue sauce on > it and cook it the same. You could also put apple slices or pineapple slices > on it and cook it that way, too. These are just down and dirty recipes. You > could put it into a baby crock pot with barbecue sauce and cook it all day > on low. > > Better cooks than I are probably shaking their heads at me here, but those > are just some ideas. > > Karen > > At 03:12 PM 5/28/2020, you wrote: >> Hi everybody, >> >> I am new to the list. I have not done a lot of cooking but I am eager >> to expand my skills. >> >> I wonder if any of you could provide me with a fairly simple recipe for >> making a pork chop. This chop is over an inch in thickness. I would >> prefer making it in the oven, but I am certainly willing to do it in a >> skillet. Any suggestions and/or guidelines are appreciated. >> >> Thank you. >> >> g >> >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > ------------------------------ > > Message: 5 > Date: Fri, 29 May 2020 04:15:42 -0400 > From: <m51penning...@gmail.com> > To: <cookinginthedark@acbradio.org> > Subject: [CnD] SNICKERDOODLE COFFEE CAKE RECIPE > Message-ID: <058401d63591$590b4850$0b21d8f0$@gmail.com> > Content-Type: text/plain; charset="iso-8859-1" > > SNICKERDOODLE COFFEE CAKE RECIPE > > > > Yield: 16 Pieces > > > > INGREDIENTS > > > > Cake Batter: > > > > 10 Tbs. Butter (softened) > > > > 1 Cup Sugar > > > > 1 tsp Vanilla > > > > 1 Egg > > > > 1/4 tsp Salt > > > > 2 tsp Baking Powder > > > > 1/2 Cup Milk > > > > 1/2 Cup Sour Cream > > > > 2 Cups Flour > > > > Cinnamon Swirl: > > > > 1/4 Cup Butter softened, but not melted (see note) > > > > 3/4 Cup Sugar > > > > 2 tsp Ground Cinnamon > > > > Icing: > > > > 1/2 Tbs. Butter, softened > > > > 1 Cup Powdered Sugar > > > > 2-3 Tbs. Milk > > > > INSTRUCTIONS > > Preheat oven to 350 degrees. Spray a 9?13 baking dish with non-stick > cooking spray. Set aside. > > > > In a mixing bowl, cream the butter and sugar until well blended and fluffy. > Stir in the vanilla and egg. Add the salt and baking powder. In a measuring > cup, whisk together the milk and sour cream until smooth. Beginning and > ending with the flour add the milk/sour cream mixture in two additions, > mixing well after each addition. Spread the batter in the prepared baking > dish. In a small mixing bowl, beat the softened butter, cinnamon and sugar > together. Glob the cinnamon sugar mixture in strips across the batter. Move > a butter knife through the batter in a figure eight motions to swirl the > cinnamon mixture. Bake at 350 degrees for 25-30 minutes. The top will be > lightly browned and a toothpick should come out clean. Cool for ten minutes > then drizzle with icing. > > > > To make the icing, beat the butter and powdered sugar together and add > enough milk to make a glaze consistency. > > > > NOTES: You want the butter just softened and not melted because it makes a > stiffer mixture. If you use melted butter the mixture will be so wet and > heavy that it will sink to the bottom of the coffee cake instead of staying > in the middle top area. Enjoy. From Arlette. > > > > > > ------------------------------ > > Subject: Digest Footer > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > ------------------------------ > > End of Cookinginthedark Digest, Vol 128, Issue 49 > ************************************************* _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
