I didn't read in the recipe for the biscuit egg and cheese breakfast casserole, how long to cook it at 3:50°. Can you advise? Thank you Rich
Sent from my iPhone > On Jul 19, 2020, at 7:19 PM, "cookinginthedark-requ...@acbradio.org" > <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. How to unsubscribe from the cooking in the dark list. > (Helen Whitehead ) > 2. BACON, EGG & CHEESE BISCUIT BAKE (Sugar Lopez) > 3. BISQUICK QUICHE (Sugar Lopez) > 4. Recipe for NORWEGIAN SUGARED NUTS (Jennifer Thompson) > 5. Looking for recipes from Air Fry Everything jenious! : Fool > Proof Recipes for Fried Favorite by Meredith Laurence > (Jennifer Thompson) > 6. Veggie chips recipe from Air Fry Everything genius > (Jennifer Thompson) > > > ---------------------------------------------------------------------- > > Message: 1 > Date: Sun, 19 Jul 2020 15:46:23 -0400 > From: "Helen Whitehead " <hwhiteh...@cogeco.ca> > To: <cookinginthedark@acbradio.org> > Subject: [CnD] How to unsubscribe from the cooking in the dark list. > Message-ID: <00e401d65e05$49e59b40$ddb0d1c0$@cogeco.ca> > Content-Type: text/plain; charset="us-ascii" > > To unsubscribe from the list, > Send a message to: > cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the > subject field. > A confirmation message will be sent to your address. > When you receive it, simply reply to it to complete the subscription or > unsubscription transaction. > > > > ------------------------------ > > Message: 2 > Date: Sun, 19 Jul 2020 16:18:11 -0700 > From: "Sugar Lopez" <sugarsy...@sbcglobal.net> > To: "CND List" <cookinginthedark@acbradio.org> > Subject: [CnD] BACON, EGG & CHEESE BISCUIT BAKE > Message-ID: <05da01d65e22$df37e690$9da7b3b0$@sbcglobal.net> > Content-Type: text/plain; charset="UTF-8" > > BACON, EGG & CHEESE BISCUIT BAKE > > 7 eggs > > 2 tablespoon milk > > 1 (16.3-oz.) can Pillsbury Grands Flaky Layers Refrigerated Original Biscuits > > 1 package thick precooked bacon, cut into 1/2-inch pieces > > 1 Cup shredded Cheese (of your choice) > > Salt & Pepper to taste > > > > Heat oven to 350F. > > Grease a 12x8-inch (2-quart) glass baking dish with Butter. > > In big bowl, beat the eggs & milk with a whisk until smooth. > > (add salt & pepper to taste) > > Separate the biscuit dough & cut each into 4 quarters > > Gently stir biscuit pieces into egg mixture to coat evenly > > Add the cooked Bacon & Cheese. > > Gently pour mixture into buttered baking dish; making sure to arrange biscuit > pieces into single layer to make sure it cooks evenly. > > > > > > > > > > > > "If we could look into each other's hearts and understand the unique > challenges each of us faces, I think we would treat each other much more > gently, with more love, patience, tolerance, and care." > > ? I appreciate your friendship/support at: > > https://www.gofundme.com/sugars-transplant-journey > > -Sugar ? > > > > > > > > > > > > > > > > ------------------------------ > > Message: 3 > Date: Sun, 19 Jul 2020 16:19:31 -0700 > From: "Sugar Lopez" <sugarsy...@sbcglobal.net> > To: "CND List" <cookinginthedark@acbradio.org> > Subject: [CnD] BISQUICK QUICHE > Message-ID: <060401d65e23$0ec66e40$2c534ac0$@sbcglobal.net> > Content-Type: text/plain; charset="UTF-8" > > BISQUICK QUICHE > > 1-2 c. fillings of your choice (example broccoli, mushrooms, etc.) > > 1 c. shredded cheese > > 1/4 c. chopped onion > > 2 c. milk > > 1 c. Bisquick > > 4 eggs > > 1/4 tsp. salt > > 1/8 tsp. pepper > > > > Heat oven to 400F. > > Grease 10" pie plate or 8" square. > > > > Sprinkle fillings, onions and cheese in plate. > > > > Beat remaining ingredients until smooth and pour into plate. > > > > Bake 35 to 40 minutes or until a knife inserted halfway between edge and > center comes out clean. > > > > Let stand 5 minutes before serving. > > > > > > > > > > > > "If we could look into each other's hearts and understand the unique > challenges each of us faces, I think we would treat each other much more > gently, with more love, patience, tolerance, and care." > > ? I appreciate your friendship/support at: > > https://www.gofundme.com/sugars-transplant-journey > > -Sugar ? > > > > > > > > > > > > > > > > ------------------------------ > > Message: 4 > Date: Sun, 19 Jul 2020 18:53:22 -0500 > From: "Jennifer Thompson" <kc9...@gmail.com> > To: <cookinginthedark@acbradio.org> > Subject: [CnD] Recipe for NORWEGIAN SUGARED NUTS > Message-ID: <023301d65e27$c9656810$5c303830$@gmail.com> > Content-Type: text/plain; charset="UTF-8" > > Sent: Monday, May 4, 2020 11:25 AM > To: Jennifer Thompson <kc9...@gmail.com <mailto:kc9...@gmail.com> > > Subject: Re: Recipe for NORWEGIAN SUGARED NUTS > > > > Recipe Name > > Stevia Coated Nuts > > > > While this recipe is focused on using peanuts, you are welcome to use any nut > of your choice. That included almonds, cashews, or even mixed nuts. > > > > Subbing in another extract for your Vanilla Extract is a nice way to add more > flavor in this recipe. There are other great extracts to try such as maple or > (I just noticed this one) cake batter flavor extract. > > > > Spicing up your Stevia coated nuts in another yummy way to personalize them. > I like Pumpkin Pie Spice, Allspice, nutmeg, or even ground cinnamon for this > recipe. > > > > SINCE THIS RECIPE CALLS FOR STEVIA AND NOT SUGAR, YOU MAY NOTICE A > DIFFERENCE. Stevia does not caramelize the same way that sugar does. However, > this difference should not have an effect on your sugar free sugared nuts. > > > > Ingredients > > 4 tablespoons of the granular Stevia or 1/2 cup of the Stevia sugar > equivalent. > > 1 1/2 teaspoons Vanilla Extract. > > 2 1/2 tablespoons Water > > 1/2 teaspoon Salt > > 1 1/4 cup Nuts > > > > Instructions > > 1. Prepare a cookie sheet with sides by lining it with parchment paper. Set > this aside as you will need it later on. > > 2. In a 2 quart pot or small pan, combine the Stevia,Vanilla Water, and salt. > Cook this on medium until it begins to boil. You will need to stir this as > well as it cooks. > > 3. When pot begins to boil, toss in the nuts and continue to toss until nuts > appear to caramelize. > > 4. Remove the nuts from the heat and carefully (as they will be hot) spread > the nuts out on the cookie sheet that you prepped in the first step of these > directions. Allow to cool. > > 5. An option, while the nuts are cooling, you can sprinkle additional > sweetener, smaller seeds, or cinnamon on them for additional tastes. > > > > Copyright ? https://thesugarfreediva.com > > > ? > > > > > > Information Desk > Hedberg Public Library > 316 S. Main Street > Janesville, WI 53545 > Phone: 608-758-6600 > Email: questi...@hedbergpubliclibrary.org > <mailto:questi...@hedbergpubliclibrary.org> > > _____ > > From: Jennifer Thompson <kc9...@gmail.com <mailto:kc9...@gmail.com> > > Sent: Sunday, May 3, 2020 7:29 PM > To: Questions > Subject: Recipe for NORWEGIAN SUGARED NUTS > > > > Hi there is a recipe in my group for NORWEGIAN SUGARED NUTS. > > I want to know is there a recipe for this using stevia instead of sugar? > > Thanks. > > > > > > ------------------------------ > > Message: 5 > Date: Sun, 19 Jul 2020 19:18:03 -0500 > From: "Jennifer Thompson" <kc9...@gmail.com> > To: <cookinginthedark@acbradio.org> > Subject: [CnD] Looking for recipes from Air Fry Everything jenious! : > Fool Proof Recipes for Fried Favorite by Meredith Laurence > Message-ID: <046501d65e2b$3c6c3f20$b544bd60$@gmail.com> > Content-Type: text/plain; charset="iso-8859-1" > > Sent: Wednesday, June 24, 2020 11:45 AM > To: Jennifer Thompson <kc9...@gmail.com <mailto:kc9...@gmail.com> > > Subject: Re: Looking for recipes from Air Fry Everything jenious! : Fool > Proof Recipes for Fried Favorite by Meredith Laurence > > > > Hi Jennifer, > > > > Here is the recipe for Polenta Fries with Chili Lime Mayo from Air Fry > Genius. > > > > Polenta Fries with Chili-Lime Mayo > > Serves 4; Temperature: 400 degrees Fahrenheit; Cooking Time: 28 minutes > > Ingredients: > > Polenta Fries > > 2 teaspoons vegetable oil or olive oil > > ? teaspoon paprika > > 1 pound prepared polenta, cut into 3-inch by ? inch sticks > > Salt and freshly ground black pepper > > Chili Lime Mayo > > ? cup mayonnaise > > 1 teaspoon chili powder > > ? teaspoon ground cumin > > Juice of half a lime > > 1 teaspoon chopped fresh cilantro > > Salt and freshly ground black pepper > > Directions: > > 1. Preheat the air fryer to 400 degrees Fahrenheit > 2. Combine the oil and paprika and then carefully toss the polenta > sticks in the mixture > 3. Air-fry the polenta fries at 400 degrees for 15 minutes. Gently > shake the basket to rotate the fries and continue to air fry for another 13 > minutes or until the fries have browned nicely. Season to taste with salt > and freshly ground black pepper > 4. To make the chili-lime mayo, combine all the ingredients in a small > bowl and stir well > 5. Serve the polenta fries warm with chili lime mayo on the side for > dipping > > Make your own: > > If you can?t find prepared polenta in your grocery store, why not make your > own? Bring 4 cups of water to a boil in a saucepan. Add 1 cup of dried > polenta or cornmeal and whisk until the cornmeal is suspended in the water. > Add 1 teaspoon of salt and let the cornmeal simmer for 15 to 20 minutes. > Pour the finished polenta into an 8 inch square baking dish and let it cool > completely (overnight in the refrigerator is best). Cut the firm polenta > into sticks and then proceed with the recipe. > > Nutrition per serving: > > Polenta fries: 150 calories; 2 g Fat (0g Sat. Fat); 0mg cholesterol; 29g > carbohydrates; 2 g fiber; 0g sugar; 4g protein > > Chili Lime Mayo-190 calories; 21g fat (3g sat. fat); 10mg cholesterol; 1g > carbohydrates; 0g fiber; 0g sugar; 0g protein > > > > Best wishes, > > > > Margie > > Information Desk > Hedberg Public Library > 316 S. Main Street > Janesville, WI 53545 > Phone: 608-758-6600 > Email: questi...@hedbergpubliclibrary.org > <mailto:questi...@hedbergpubliclibrary.org> > > _____ > > From: Jennifer Thompson <kc9...@gmail.com <mailto:kc9...@gmail.com> > > Sent: Monday, June 22, 2020 6:45 PM > To: Questions > Subject: Looking for recipes from Air Fry Everything jenious! : Fool Proof > Recipes for Fried Favorite by Meredith Laurence > > > > Air fryer > > Polenta fries with chili lime male > > > > > > > > ------------------------------ > > Message: 6 > Date: Sun, 19 Jul 2020 19:18:24 -0500 > From: "Jennifer Thompson" <kc9...@gmail.com> > To: <cookinginthedark@acbradio.org> > Subject: [CnD] Veggie chips recipe from Air Fry Everything genius > Message-ID: <054901d65e2b$48c1e680$da45b380$@gmail.com> > Content-Type: text/plain; charset="UTF-8" > > Sent: Wednesday, June 24, 2020 1:00 PM > To: Jennifer Thompson <kc9...@gmail.com <mailto:kc9...@gmail.com> > > Subject: Veggie chips recipe from Air Fry Everything genius > > > > Hi Jennifer > > Here is the recipe for Veggie Chips, listed as Easy, GF, and Veg. The serving > size varies. The cooking temperature is 400F and cooking time varies by > vegetable. > > > > Here are the ingredients: > > Sweet potato > > Large parsnip > > Large carrot > > Turnip > > Large beet > > Vegetable or canola oil, in a spray bottle > > Salt > > > > Instructions: > > 1. You can do a medley of vegetable chips or just select from the vegetables > listed. Whatever you choose to do, scrub the vegetables well and then slice > them paper-thin using a mandolin (about 1/16-inch thick). > > > > 2. Preheat the air fryer to 400 F. > > > > 3. Air fry the chips in batches, one type of vegetable at a time. Spray the > chips lightly with oil and transfer them to the air fryer basket. The key is > to NOT overload the basket. You can overlap the chips a little, but don?t > pile them on top of each other. Doing so will make it much harder to get > evenly browned and crispy chips. Air Fry at 400 for the time indicated for > each vegetable shaking the basket several times during the cooking process > for even cooking. Here are the times for each vegetable: Sweet potato: 8-9 > minutes; Parsnips: 5 minutes; carrot: 7 minutes; turnips: 8 minutes; beets: 9 > minutes. > > > > Season the chips with salt during the last couple minutes of air frying. > Check the chips as the cook until they are done to your liking. Some will > start to brown sooner than others. > > > > 4. You can enjoy the chips warm out of the air fryer or cool them to room > temperature for crispier chips. These are best enjoyed the day they are made, > however. > > > > The secret to making these chips is to make them in batches and not too many > at one time. If you give the chips room for the air to circulate easily, they > crisp up with dark brown edges and have a delicious crunchy texture. Spraying > with a little oil partway through the cooking process will also help crisp up > the chips. > > > > Nutritional value varies by vegetable. The following includes 1 of each > vegetable and 10 servings per recipe. 35 calories, 1 gram of fat, 0 > cholesterol, 7 grams carbohydrates, 2 grams fiber, 2 grams sugar, 1 gram > protein. > > > ? > > > > Hope this helps! > Nikki > > Information Desk > Hedberg Public Library > 316 S. Main Street > Janesville, WI 53545 > Phone: 608-758-6600 > Email: questi...@hedbergpubliclibrary.org > <mailto:questi...@hedbergpubliclibrary.org> > > _____ > > From: Jennifer Thompson <kc9...@gmail.com <mailto:kc9...@gmail.com> > > Sent: Monday, June 22, 2020 6:57 PM > To: Questions > Subject: Recipes I am looking for from Air Fry Everything jenious! : Fool > Proof Recipes for Fried Favorite by Meredith Laurence > > > > Air fryer > > Veggie chips > > > > > > > > ------------------------------ > > Subject: Digest Footer > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > ------------------------------ > > End of Cookinginthedark Digest, Vol 130, Issue 91 > ************************************************* _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
