It says one cup. the 1 and cup are on two different lines, for some reason,
at least in the reply anyway.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Saturday, September 05, 2020 9:07
The locklid saucepan I got from independent living aids is very thick and I
feel safe with it. I got it in 2009. my parents got me a saucepan set a few
years before I got the one I have and I didn't feel as safe with it. but if
you get the right kind, it's totally safe. Much safer than a colander.
@acbradio.org
Cc: Lisa Belville
Subject: Re: [CnD] Milk Or Water
That is interesting. I haven't noticed a taste difference between milk and
water, but the eggs do seem fluffier.
On 8/12/2020 8:00 PM, Jan via Cookinginthedark wrote:
> Interesting. I use milk in the microwave too. I think it tas
I use a bowl rather than a mug. I feel that it gives me more room to
maneuver when I'm beating the eggs than a mug does.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lisa Belville via Cookinginthedark
Sent: Wednesday, August 12,
Interesting. I use milk in the microwave too. I think it tastes better than
using water. I tend to use milk in scrambled eggs and water in omelets. I
don't know exactly why.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lisa Belville
I've microwaved pasta. I have a microwave pasta cooker. that isn't too bad.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of diane.fann7--- via Cookinginthedark
Sent: Monday, August 03, 2020 5:49 PM
To: cookinginthedark@acbradio.org
I use the oven and microwave mostly. I use the stovetop to boil pasta,
occasionally. and I use the stovetop to make bacon and scrambled eggs
because I like them better that way.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of
good idea. But most of the time I like the plain cinnamon, without apple.
But I might try that sometime.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Friday, July 31, 2020 11:10 PM
To:
arned, in whatsoever state I
am, therewith to be content."
-Philippians 4:11
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar
-Original Message-
From: Cookinginthedark On Behalf Of Jan
via Cookinginthedark
Sent: Friday, July 31,
thanks for the tips. I've always been happy with canned cinnamon rolls at
350 and I usually put all the frosting on while they're warm. I'll have to
try putting part of the frosting on and then the rest after cooling them
off. If I can resist using the whole thing, that is. when I've tried them
I always peel carrots. Not potatoes, if I'm baking them. I peel potatoes if
I'm mashing them or boiling them.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, June 19, 2020 1:21 AM
To:
That may work for not scorching fingers, but it doesn't prevent spilling if
you move your hand when you're pouring. That's why I pour in the sink,
liquid indicator or not.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Carol Ashland
I see no reason to brine meat.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Saturday, May 30, 2020 11:56 PM
To: Immigrant via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Salt
I wouldn't be comfortable trying it, but that's my preference. I've tried
French press coffee at a friend's house, about 20 years ago. I wasn't too
impressed with it.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Cristóbal Muñoz via
Pour the coffee in the sink. that way, if it spills between the thermos and
the sink, it won't go all over the place. I like single cup coffee makers
because I don't have to worry about pouring and I always have a fresh cup.
And, as I've said before, I don't like the keurig coffee.I don't think
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:
I agree with Cindy's way of cooking chops. However, I wouldn't use a cookie
sheet. I'd use a baking pan with sides. It may take a bit longer to cook.
but I haven't noticed that it does and I think a pan with sides is safer for
meat. Also, I don't preheat the oven. I just give things a bit more
Pamela, how did your experiment work? When I make scrambled eggs in the
microwave, I always add a little milk, about a tablespoon and about that
amount of butter before I cook them. I got that idea from a friend.
-Original Message-
From: Cookinginthedark
part, I use regular baking pans when cooking meat in the oven.
If I'm just making a piece of meat with coating, I sometimes use an old pan
that came with my previous toaster oven. I am starting to line pans with
foil before placing meat into them for cooking.
Pauline
On 3/9/20, Jan via
D.
-Original Message-
From: Cookinginthedark On Behalf Of
Jan via Cookinginthedark
Sent: Monday, March 9, 2020 9:52 PM
To: cookinginthedark@acbradio.org
Cc: Jan
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
that would work, but a lot of cleanup that way.
-Original Message
everywhere? I bake chicken on my cookie sheet all the time,
but never with sour cream on it. Would anything bad happen if I did this
same recipe on a cookie sheet?
Thank you
Cindy
On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:
> Baked S
chicken on my cookie sheet all the time,
but never with sour cream on it. Would anything bad happen if I did this
same recipe on a cookie sheet?
Thank you
Cindy
On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:
> Baked Sour Cream Parmesan Chic
? Or would you run the risk
of juices going everywhere? I bake chicken on my cookie sheet all the time,
but never with sour cream on it. Would anything bad happen if I did this
same recipe on a cookie sheet?
Thank you
Cindy
On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark <
cookinginthed
Baked Sour Cream Parmesan Chicken
1 pound skinless, boneless chicken breast halves
6 ounces sour cream
1/4 cup shredded Parmesan cheese
1 clove garlic, pressed
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup dry Italian breadcrumbs
Preheat oven to 350 degrees F.
Wipe the
by dates that are further out than cow's
milk.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Jan via Cookinginthedark
Sent: Monday, March 2, 2020 6:21 PM
To: cd
Cc: Jan
Subject: [CnD] Interesting Facts About Milk
Can You Freeze Milk?
Good news! According
Can You Freeze Milk?
Good news! According to the Dairy Council of California, it's perfectly fine
to freeze milk for later use. You just have to make sure you do so before
the expiration or "best by" date. If you find yourself always pouring
out-of-date milk down the drain, this simple solution
I got mine from either maxi aids or independent living aids. I've had it
since about 2009. I like it a lot.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Thursday, February 20, 2020 10:40 AM
As far as I know, the name of the product is high marks. I had some, but I
didn't use it for a long time and it dried up and I had to throw away almost
a full tube.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via
Mine lasted about eight years. I miss it.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Wednesday, February 19, 2020 7:01 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD]
I have a friend who has a new wave oven. I'm not sure what kind she has. I
know she had to have someone mark it for her. I'll ask her when I talk to
her.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Ron Kolesar via Cookinginthedark
And she does this with frozen ones or potatoes she cuts herself.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of Immigrant via Cookinginthedark
Sent: Monday, February 17, 2020 3:29 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Margo, I've made this recipe. Immigrant gave it to me years ago. It's very
good and easy.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Margo Downey via Cookinginthedark
Sent: Sunday, February 16, 2020 11:27 PM
To:
as long as you use
elbow-length oven mitts. Other tips include using both hands to take pans out
of the oven and opening the door copleting when removing them. You will have to
stand on the side instead of right in front of the oven when you do this.
Pauline
On Sun, Feb 16, 2020, 9:56 PM Jan via
I agree I wouldn't leave food unattended either and a crockpot is more for
stews. I don't like pork chops in the crockpot as much as in the oven either..
and, incidentally, Immigrant has some good recipes using the oven.
-Original Message-
From: Cookinginthedark
The regular oven is perfectly safe, just as long as you use oven mitts. I use
it and a toaster oven, depending on what I'm cooking.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of Brennen Kinch via Cookinginthedark
Sent: Sunday,
baked steak Louise ingredients
3 pounds sirloin steak
1/4 teaspoon garlic powder
1/2 teaspoon powdered oregano
1/4 teaspoon sweet basil
baking directions
1. spread both sides of the steak with a mixture of the garlic powder,
oregano and sweet basil, using half on
Welcome to the list, and, as I said to you last night on another site,
congratulations on getting your own place. I've been on my own for almost
forty years. I use the oven a lot when I cook. and I hardly ever flip things
over, even fries and things and they come out fine. I have a steak recipe
That's true, but if he's not an experienced cook he'd need to know what
sauce could be substituted and it would have to be the same number of ounces
or similar measurement
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of gail
I've sometimes put cans of ground coffee in the freezer, when I have room
and when I think to do it. I haven't noticed a difference. I have a friend
who has worked as a cook in kitchen most of her adult life. She refrigerates
her coffee, especially after she opens the can or jar.
-Original
: Re: [CnD] electric coffee pot cleaning
I do the same thing. One time, my first husband, Darrell, didn't get all
the vinegar out and the coffee the next morning was vinegar coffee. We
laughed about that for a long time.
-Original Message-
From: Jan via Cookinginthedark
Sent: Monday
I've never seen that type of cofee pot. But I clean my coffee makers with a
solution of vinegar and water. Two parts water to one of vinegar. I run it
through as though I was making coffee.
-Original Message-
From: Jude DaShiell via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
good points. I always use large colanders and a stable base is a must.
-Original Message-
From: Eileen Scrivani via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 25, 2019 11:38 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD]
Years ago, when I was in rehab, the teacher had me put a serving spoon, with
a long handle, into the colander. then, I held the spoon handle with one
hand, and the pan of pasta with the other. I'm right-handed. So I held the
spoon in my left hand and the pan in my right. Then, I poured the liquid
Helen, I'm glad you posted the reminder. When I saw the recipe links this
morning, I got the recipes from a very good friend of mine, whom some of
you know, who just happened to have them in her collection. I posted them a
few minutes ago.
-Original Message-
From: Helen Whitehead via
Blackout Cake
Servings: 12
Chocolate Layer Cake
6 eggs, separated
1 teaspoon vanilla extract
1 1/4 cups sugar
1/2 cup cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
6 tablespoons (3/4 stick) unsalted butter, melted
1/2 teaspoon cream of tartar
Blackout cream (recipe follows)
Brooklyn Blackout Cake
CAKE
3/4 cup butter, softened
3 teaspoons baking soda
3 cups sugar
3 eggs
1/2 teaspoon salt
3/4 cup buttermilk
1 1/3 cups boiling water
4 ounces unsweetened chocolate, melted
3 cups flour
2 teaspoons vanilla extract
CHOCOLATE GANACHE
18 ounces semisweet chocolate chips
1 1/2
I got the recipes and will post them in a minute A friend of mine had the
recipes in her collection.
-Original Message-
From: Cindy Simpson via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, March 21, 2019 7:31 AM
To: cookinginthedark@acbradio.org
Cc: Cindy
It works well with pork chops too.
-Original Message-
From: Helen Whitehead via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, June 03, 2018 12:40 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: Re: [CnD] what we did last night
Did you fry the
Pinto beans are more common in the south. Navy beans are more in the
northeast, as in Massachusetts.
-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, March 19, 2018 9:36 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re:
Accent and MSG are the same thing.
-Original Message-
From: Deborah Barnes via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, January 22, 2018 2:31 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe |
You can skip the accent and use any kind of pork chops, preferably boneless.
-Original Message-
From: Deborah Barnes via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, January 22, 2018 4:33 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD]
I set a timer for three minutes, a regular timer, not in my toaster oven
dial. It's hard to be that accurate with it, even when I have someone mark
it.
-Original Message-
From: Pamela Fairchild via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, January 20, 2018
That's how my older toaster ovens were.
-Original Message-
From: Lori Castner via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, January 20, 2018 1:20 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] Toast in the toaster oven
I don't know
Every toaster oven I've had is different. Some have toast settings and some
don't. For the one I have now, which is a black and decker, I think, I keep
it on bake setting and put the temperature to about 350 and toast the bread
for about five minutes. But you have to see what your preference is.
This is what I use when I want to listen to cooking in the dark shows. they
have all shows from 2004 till now
http://www.cookinginthedark.libsyn.com/index.php?post_category=podcasts:
___
Cookinginthedark mailing list
: Deborah Barnes
> Subject: Re: [CnD] preparing corn muffins.
>
> Thank you, Penny.
>
> I've used the 1/3 cup and the ice cream scoop, but I do dribble!!! So
> I'll get that funnel!
>
> Deb B.
>
> -Original Message-
> From: Jan via Cookinginthedark [mailto:co
gt; good! <g<
>>
>> Deb B.
>>
>> -Original Message-
>> From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
>> Sent: Sunday, October 15, 2017 6:08 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Jan
>> Subject: Re: [CnD
15, 2017 6:30 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] preparing corn muffins.
Thank you, Penny.
I've used the 1/3 cup and the ice cream scoop, but I do dribble!!! So I'll
get that funnel!
Deb B.
-Original Message-
From: Jan via Cookinginthedark
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
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, October 15, 2017 11:04 AM
To:
You're correct, the quarter cup works, but the scoop works. make sure that
the scoop measures a quarter cup.
-Original Message-
From: Jude DaShiell via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, October 15, 2017 8:18 AM
To: Jeffry Miller via Cookinginthedark
Try using an ice cream scoop. Use the kind where the batter can be flipped
from the scoop right into the pans. But you have to use your fingers to tell
where the batter is going. I don't know any other way. I haven't made them
in a long time. But that's what I did. Or, you can make them in a
I live about fifteen minutes from the original tollhouse, where the cookie
was originally invented. This is the recipe on the nestles chocolate morsels
package and the recipe my family and friends always used. It's the one Ruth
Wakefield used and endorsed by the nestle company in their best baking
also, make sure you don't crowd the pan. Spread the fries apart so they have
room to crisp up.
-Original Message-
From: Jude DaShiell via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, July 14, 2017 6:18 PM
To: Ana via Cookinginthedark
Cc: Jude DaShiell
Subject:
I know I've said this millions of times on this list. But there are
nonkeurig coffee makers that make a cup at a time. It's true people may find
it inconvenient to measure coffee. but most of these machines are accessible
right out of the box. And you can buy any flavors of coffee you desire.
Charles, you're correct. You go according to the directions on the biscuit
dough.
-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, September 24, 2016 9:01 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject:
But there's no amount of cocoa given in the batter.
-Original Message-
From: ellen telker via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 30, 2016 1:59 PM
To: cookinginthedark@acbradio.org
Cc: ellen telker
Subject: Re: [CnD] Microwave Mississippi Mud
I really liked that microwave, though. I had mine about six or eight years.
I miss it.
-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 06, 2016 11:20 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject:
They used to make this when I was at camp. I liked it. I don't remember them
using creamed corn. But they could have.
-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, June 12, 2016 5:31 AM
To: cookinginthedark@acbradio.org
Cc:
The best way I've found is to use an ice cream scoop that has a feature on
it that you can pour right into the cup. An ice cream scoop, or at least the
one I have, is 1/4 cup, just enough to fill a large muffin tin.
-Original Message-
From: bettycemmons--- via Cookinginthedark
Italian dressing works really well for a marinade. I've used it with
chicken, pork and beef.
-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, April 09, 2016 3:27 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD]
You could be overcooking them.
-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, April 09, 2016 3:01 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] perplexing problem.
Or ask the butcher for tips or why the
I don't have any apple products.
-Original Message-
From: Gary Patterson via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, April 05, 2016 12:51 AM
To: 'Susan Lumpkin via Cookinginthedark'
Cc: Gary Patterson
Subject: [CnD] Long time without chatting
Do you or
I'd say it is very heavy traffic.
-Original Message-
From: Susan Lumpkin via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, April 04, 2016 12:27 PM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin
Subject: Re: [CnD] cooking lists
Is that a heavy traffic list?
Cooking friends is a cooking list. But we also chat
-Original Message-
From: Helen Whitehead via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, April 04, 2016 12:07 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: Re: [CnD] cooking lists
why not
;> On Mar 5, 2016, at 12:59 PM, Jan via Cookinginthedark
>> <cookinginthedark@acbradio.org> wrote:
>>
>> There is nonstick foil I think it's called easy release or something
>> like that. I have a friend who uses oil on her aluminum foil all the
>> time. S
. I would be concerned about smoke from the oil setting off the
smoke detector, but perhaps that won't occur.
Jennifer
On 3/4/16, Jan via Cookinginthedark <cookinginthedark@acbradio.org> wrote:
> Regular foil works fine. I use it all the time. I like the nonstick
better.
> But I don't
Regular foil works fine. I use it all the time. I like the nonstick better.
But I don't always have it.
-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Friday, March 04, 2016 2:42 PM
To: cookinginthedark@acbradio.org
Cc: Charles
I haven't seen them there. but I haven't looked in awhile.
-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 29, 2016 8:04 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] Frying Bacon
I got the one I have from AFB back in the late seventies.
-Original Message-
From: Susan Lumpkin via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 29, 2016 12:21 PM
To: cookinginthedark@acbradio.org
Cc: Susan Lumpkin
Subject: Re: [CnD] Frying Bacon
It's also more expensive, isn't it?
-Original Message-
From: janbrown via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 29, 2016 11:01 AM
To: cookinginthedark@acbradio.org
Cc: janbrown
Subject: Re: [CnD] Frying Bacon
i have cooked bacon in a pan, on the
I think the bacon crisper preserves the flavor of the bacon better than the
microwave and I use some of the grease in the pan for scrambled eggs to go
with the bacon.
-Original Message-
From: Susie Stageberg via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday,
You don't have to turn the bacon over if you use a bacon crisper or a cover.
-Original Message-
From: Teresa Mullen via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 29, 2016 7:13 AM
To: [cookinginthedark@acbradio.org]
Cc: Teresa Mullen
Subject: Re:
I sometimes do bacon in the oven. But when I'm in the mood to really watch
the bacon I use what is called a bacon crisper. My bacon crisper is old,
over thirty-five years old. I'm not sure you can get the kind I have ay
more. The ones I've seen haven't been as good. It's a piece of metal with
I do my sausage links in the toaster oven at 350 for about thirty minutes,
like Sheila does. It takes longer but it's more accurate for me. I touch
them for doneness as well.
-Original Message-
From: janbrown via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday,
A friend of mine has a mocrowave egg cooker. She says the eggs cook
perfectly and the shells never stick. I think it's by nordicware.
-Original Message-
From: Susie Stageberg via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 22, 2016 11:11 AM
To:
VEGETABLE LASAGNA WITH ALFREDO SAUCE
-Original Message-
From: Janet Acheson via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, February 18, 2016 7:05 PM
To: cookinginthedark@acbradio.org
Cc: Janet Acheson
Subject: [CnD] Italian meal for Dining in the Dark
I had the ann Morris one that looked like a bottle. The ones I have from
tupperware are square or rectangular.
-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, January 01, 2016 6:16 PM
To: cookinginthedark@acbradio.org; 'Teresa
I like the ones tupperware made. I got mine about twenty years ago. So I'm
not sure if they make them now. They have a cover and you can pour the water
in through a hole with the tray covered, if you want to. I won't use any
other kind.
-Original Message-
From: Charles Rivard via
I have trouble getting it into the freezer if it doesn't have a cover on it.
I have trouble holding it level. That's why I like the covered trays. I
don't use ice much, though.
-Original Message-
From: Gregory Yorke via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent:
becky, what kind of coffee maker do you have?
-Original Message-
From: rebecca manners via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, November 12, 2015 4:02 PM
To: cookinginthedark@acbradio.org; Curtis Delzer
Subject: Re: [CnD] what is your FAVORITE coffee
I have several cup at a time coffee makers, actually. I have the black and
decker cup at a time, which they no longer make and a black and decker brew
n go. I have the Hamilton Beach three in one hot beverage center. I'm not
sure that's still available either. It was as of June, 2015.I had to buy
-
From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, November 10, 2015 6:19 PM
To: cookinginthedark@acbradio.org; 'Tammy Freitag'
Subject: Re: [CnD] what is your FAVORITE coffee maker, why?
I have several cup at a time coffee makers, actually. I have the black
Hamilton Beach sells a flex brew. It uses k-cups, as well as you can use
regular coffee.
-Original Message-
From: Melanie Bausom via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, October 04, 2015 10:23 AM
To: cookinginthedark@acbradio.org
Subject: [CnD]
I put foil in the pan when I cook bacon in the oven. Easier to clean
-Original Message-
From: brenda mueller via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, September 07, 2015 8:28 AM
To: cookinginthedark@acbradio.org; Becky McCullough
Subject: Re: [CnD] OT;
Here's one I got from a radio show in our area about thirty years ago. It's
a good recipe. I've made it several times:
Italian Meatloaf
1-1/2 pounds lean hamburg
3/4 cup Italian bread crumbs
1 egg
1 cup spaghetti sauce, homemade or jarred, divided
1 4-ounce can mushrooms, drained
1 clove crushed
Then you have to pour the rest back into the original container. I pour in
the sink and I use funnels a lot.
-Original Message-
From: Gary Metzler via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, June 25, 2015 8:38 AM
To: cookinginthedark@acbradio.org; Luis
I'll have to try that.
-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, June 25, 2015 7:05 PM
To: cooking in the dark list
Subject: [CnD] a discover while being a nut
Something that has always bugged me is the fact that
I'd think the sour cream or soup would make it too liquid.
-Original Message-
From: Shannon via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, June 01, 2015 9:47 PM
To: cookinginthedark@acbradio.org; rebecca manners
Subject: Re: [CnD] garden veggie casserole
This
with
just the pudding.
-Original Message-
From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, June 02, 2015 6:25 AM
To: cookinginthedark@acbradio.org; 'Nancy and Gary'
Subject: Re: [CnD] Recipe Request
My mom used to make a dessert she always called
My mom used to make a dessert she always called creamell pudding. I don't
know where she got the recipe. But all she did was line an 11-by-7-inch
pyrex dish with graham crackers, whole or some can be broken to fit the pan.
Then she prepared a 4-ounce package of chocolate cook and serve pudding and
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