[CnD] Chicken Enchiladas
Chicken Enchiladas 1/3 cup Planters Peanut Oil 1/2 cup finely chopped onion 2 cloves garlic, crushed 1/2 cup flour 1 (13.5 ounce) can chicken broth 1 2/3 cups water 1/2 cup enchilada sauce 1 tablespoon chili powder 1/2 teaspoon salt 1 1/4 cups coarsely shredded Cheddar cheese, about 5 ounces 1 1/2 cups diced cooked chicken or turkey 1/4 cup sliced pitted ripe olives 8 (7 inch) Pinata Corn Tortillas Heat Peanut Oil in a saucepan over medium heat; add onion and garlic, cook until tender. Stir in flour, mixing until smoothe. Gradually add chicken broth, water and enchilada sauce, mixing until smoothe. Stir in chili powder and salt. Cook over medium heat, stirring constantly, until thick. Reserving 1/2 cup cheese, mix remaining cheese with chicken and olives. Dip Corn Tortillas in prepared sauce for about 5 seconds. Spoon 3 tablespoons chicken filling across center of each; roll up and place, seam side down, in a shallow 2 1/2 quart baking dish. Pour remaining sauce over tortillas. Bake at 350 degrees for 15 minutes. Sprinkle with reserved cheese and continue baking 10 minutes. Garnish with sliced ripe olives, if desired and serve immediately. Makes 4 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Crockpot Cajun Ribs
Crockpot Cajun Ribs 1 1/2 pound pork ribs 1 can carrots 1 Tsp. garlic, pressed 1/4 Tsp. pepper 1, bar-b-q sauce Directions Directions: Put ribs in crockpot. Drain carrots and put on top of ribs. Add spices and pour bar-b-q sauce on top. Set crockpot on low setting and let cook all day. -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Peach Cobbler Easy
2 (15 ounce) cans peaches 1 (24 oz.) jar cinnamon spiced peaches 1 (18.25 ounce) box yellow cake mix 1 stick butter, melted 3 tablespoons sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg Heat oven to 375 degrees F. Butter a 13 x 9-inch baking dish. Pour peaches and juice into dish. Pour cake mix evenly on top of fruit layer. Gently press down cake mix so that it soaks into the peach juice, but do not stir. It is very important to make sure all the cake mix is pressed into the juice, or it will not get "cakey," but stay "powdery." Drizzle melte d butter across cake mix. Dust top with a mixture of sugar, cinnamon and nutmeg. Drag knife through mixture to gently combine. Bake for about 50 - 60 minutes or until crust is golden brown. Serve warm with ice cream or whipped cream. -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Test
yes. - Original Message - From: Patricia To: CND Sent: Tuesday, April 06, 2010 11:07 PM Subject: [CnD] Test Did this go through? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Test
Did this go through? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chicken, Asiago Pear Tart
Chicken, asiago pear Tart Ingredients 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1 red pear, halved, cored and cut into thin slices 2 cups cooked rotisserie chicken cut into 1 1/2-inch strips 2 tablespoons balsamic vinegar 1 cup shredded Asiago cheese (about 4 ounces) Directions Heat the oven to 400°F. Unfold the pastry sheet on a baking sheet. Arrange the pear slices on the pastry sheet to within 1/4-inch of the edge. Arrange the chicken over the pears and brush with the vinegar. Sprinkle with the cheese. Bake for 25 minutes or until the crust is golden brown. Carefully remove the tart from the baking sheet to a wire rack and let cool for 10 minutes before serving. If you're lucky enough to be Irish, You're lucky enough! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Tossed Green Salad with Peanut Dressing
Tossed Green Salad with Peanut Dressing Salad: 1 head leaf lettuce, roughly chopped ¼ head iceberg lettuce, roughly chopped 1 medium carrot, peeled and sliced ¼ small red onion, thinly sliced ½ red pepper, thinly sliced Peanut Dressing: Adapted from Cooking Light 3 Tbl. warm water 2 Tbl. rice wine vinegar 1 Tbl. green onions, chopped 2 Tbl. chunky peanut butter 1 Tbl. low-sodium soy sauce 1 tsp. fresh ginger, peeled and grated 1 tsp. red chili paste 1 tsp. dark sesame oil Pulse all the dressing ingredients in a food processor until well combined. Toss with the salad ingredients before serving. Serves roughly 4 people. If you're lucky enough to be Irish, You're lucky enough! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fuzzy Navel Trifle
FUZZY NAVEL TRIFLE 1 box Duncan Hines orange supreme cake mix 2 sm. pkg. Jell-O French vanilla instant pudding 1 lg. container Cool Whip 1 (28 oz.) can sliced peaches 1 can peach pie filling 1 c. orange juice Peach Schnapps (optional) Bake cake according to directions, but substitute orange juice for 1 cup of the water. Bake in a greased and floured jelly roll pan for 15-18 minutes at 350 degrees. Cool cake and cut into strips. In a trifle bowl, stand cake strips around the outside edge and place a large square chunk in the bottom center. Prepare pudding using 2 cups of milk and 1 cup of syrup drained off of peaches or if desired use 1 cup Peach Schnapps instead of syrup. Spoon pudding mixture over cake. Alternate layers of Cool Whip, peaches, cake, pudding and pie filling, ending up with Cool Whip. Garnish with peach slices. Refrigerate until time to serve If you're lucky enough to be Irish, You're lucky enough! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Diabetic Confectioners Sugar
Diabetic Confectioners Sugar 1 1/2 cups splenda 4 T cornstarch 6 T non fat dry milk or coffee creamer Mix and pour into blender or food processor and process until it's a fine consistency. Use in place of confectioners sugar. If you're lucky enough to be Irish, You're lucky enough! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Make your own Bisquick
Make Your Own Bisquick Mix Can be used in any recipe that calls for Bisquick. Ingredients: 8 1/2 cups flour 1 Tablespoon baking powder 1 Tablespoon salt 2 teaspoons cream of tartar 1 teaspoon baking soda 1 1/2 cup instant nonfat dry-milk 2 1/4 cups vegetable shortening Method: Sift together all dry ingredients into a large bowl. Blend well. With pastry blender, cut in shortening. Mixture should resemble corn meal in texture. Put in large airtight container. Label. Date clearly - should be used in 10 to 12 weeks. Store in cool, dry place. Makes about 13 cups of quick mix. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Bacon and Baked Potato Soup
Bacon and Baked Potato Soup 1 tablespoon butter or margarine 1/4 cup chopped onion 1/4 cup chopped celery 1 (14 1/2 ounce) can chicken broth 1 1/4 cups milk 2 medium baking potatoes, baked and cut into 1/2-inch cubes 1/4 teaspoon salt 1/4 teaspoon pepper 8 slices bacon, crisply cooked, crumbled and divided 2 tablespoons green onions, divided 1/4 cup sour cream Melt butter in heavy saucepan. Add onion and celery; cook and stir until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to a boil, stirring constantly. Slightly crush potatoes with spoon. Reduce heat to medium-low; simmer 5 minutes, stirring frequently. Reserve 2 tablespoons each bacon, cheese and green onions for toppings. Add remaining bacon, cheese, green onion and sour cream to soup just before serving. Cook until cheese is melted, stirring constantly. Serve topped with bacon, cheese and green onions. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Slow Cooker Moussaka with Artichokes, Toma toes, and Potatoes - Greek
Slow Cooker Moussaka with Artichokes, Tomatoes, and Potatoes - Greek 1 russet potato -- peeled and sliced 1 eggplant -- peeled and cut into 1/4-inch dice 1 cinnamon stick 5 whole cloves 6 black peppercorns 2 allspice berries 1/4 cup olive oil 1 large yellow onion -- chopped 4 large garlic cloves -- minced 1/4 cup dry red wine 3 large tomatoes -- coarsely chopped 14 ounces canned artichoke hearts -- (1 can) well drained and halved salt and pepper -- to taste Custard Topping: 4 cups milk 1/4 cup all-purpose (plain) flour 1 cup shredded Gruyere cheese 2 egg yolks freshly grated nutmeg Layer the potatoes in the bottom of the slow cooker insert. Then layer all the eggplant slices on top. Grind the cinnamon, cloves, peppercorns, and allspice to a powder in an electric coffee mill or a mortar and pestle. In a large saute pan, heat the oil and cook the onion until it begins to brown, about 7 minutes. Add the garlic, spices, wine, tomatoes, and artichokes and continue to simmer until the pan is nearly dry. add salt to taste. Pour the tomato-artichoke sauce carefully over the eggplant and potatoes. (The dish can be assembled to this point a day ahead of time and stored in the refrigerator overnight.) Cover and cook on low for about 4 hours, or until a skewer inserted into the stew easily penetrates all the layers. While the vegetables are cooking, make the custard topping. Combine the milk and flour in a blender and blend until smooth. Pour the mixture into a saucepan and cook over medium-high heat, stirring constantly, until the sauce thickens enough to thickly coat the back of a spoon gradually stir in the cheese, then turn off the heat and rapidly whisk in the egg yolks one at a time. Stir in a dash of nutmeg. Carefully pour the custard over the vegetables, trying not to dislodge them. Cover and continue cooking for about 1 hour longer, or until the custard is set. Turn off the slow cooker and et the moussaka sit for 15 to 20 minutes, then carefully spoon up individual portions into a pasta bowl. Tip: I find that it helps to slice the dish into 4 to 6 portions right in the slow cooker insert with a sharp knife before removing the portions with a spoon. That way each portion is a little tidier. Serves: 4 to 6. AuthorNote: Moussaka is a quintessential Greek dish, and one that every American knows. Usually a delicious dish of layered eggplant, ground beef or lamb, tomatoes, onions, and best of all, a thick custard topping, moussaka is one of my personal favorites. This version calls for only vegetables, a not-uncommon variation found in rural Greece. It does well in the slow cooker, but may be just a bit juicier than if baked in an open casserole dish in the oven. Cuisine: "Greek" Source: "The Gourmet Vegetarian Slow Cooker by Lynn Alley, 2010." S(Formatted by Chupa Babi): "April 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 487 Calories; 28g Fat (51.2% calories from fat); 20g Protein; 42g Carbohydrate; 8g Dietary Fiber; 135mg Cholesterol; 407mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 3 Vegetable; 1 Non-Fat Milk; 4 1/2 Fat. NOTES : Time: LOW for 4 hours; and additional 1 hour on LOW; sit for 15-20 minutes on OFF. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Lemon-Cream Cheese Scones
Lemon-Cream Cheese Scones 1/3 cup butter, chilled 2 1/4 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon grated lemon peel 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup whole milk 3 ounces cream cheese, softened 1 egg Lemon juice and extra granulated sugar Preheat oven to 400:. Cut the butter into flour, sugar, lemon peel, baking powder and salt with a pastry blender in a large bowl until the mixture resembles crumbs. Gradually stir the milk into the cream cheese in a small bowl until smooth. Stir the cream cheese mixture and the egg into the flour mixture until the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface, gently roll to coat. Knead 10 times. Pat or roll dough into a 9 inch circle on an ungreased cookie sheet. Brush with lemon juice and sprinkle with sugar. Cut into 8 wedges, do not separate. Bake for 16-18 minutes or until golden brown. Immediately remove from cookie sheet, separate the wedges. Serve warm. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pecan and Cream Cheese Scones
Pecan and Cream Cheese Scones 2 cups flour 1/4 cup sugar 2 teaspoons baking powder 1 teaspoon salt 3 Tablespoons butter 3 Tablespoons cream cheese 2/3 cup milk 1 egg 1/2 cup medium chopped pecans Preheat oven to 350 degrees. Sift together flour, sugar, baking powder, and salt. Cut butter and cream cheese into the dry ingredients until crumbly. Beat together the milk and egg. Pour into the dry ingredients, stirring until well blended. Add pecans and combine with dough. Scoop onto buttered baking sheet. Glaze with milk. Bake 25 to 30 minutes or until brown. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Apricot Cream Cheese Scones
Apricot Cream Cheese Scones 3 1/4 C. unbleached all-purpose flour 1/2 C. sugar 2 1/2 t. baking powder 1/2 t. salt 8-ounce package cream cheese (cold) 1/2 C. (1 stick) cold butter 1 C. diced or slivered apricots 1 large egg 2 t. vanilla 1/4 C. milk Sparkling white sugar for topping, if desired In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using your fingers, a pastry blender, fork or a mixer, until the mixture resembles coarse cornmeal; then stir in the apricots. In a separate bowl, whisk together the egg, vanilla and milk. Combine the liquid and dry ingredients and stir until the dough becomes cohesive. Don't mix and mix and mix; the more you work with the dough, the tougher it will get. Remember: An iron fist in a velvet glove does the trick. Turn the dough out onto a floured work surface and fold it over several times until it holds together. Pat the dough into a 3/4-inch thick rectangle. Cut scones with a round cutter, gathering the scraps and re-rolling the dough. Or simply cut the dough into squares or diamonds. Brush the tops lightly with milk and sprinkle with sparkling white sugar. Place scones about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake them in a preheated 425-degree oven for 8 minutes. Turn the oven off, leave the door closed and continue to bake for 8 more minutes, until the scones are a light golden brown. Serve hot, with clotted cream and jam or raspberry curd. Yields about 18 medium-sized scones. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cinnamon-Apple Scones
Cinnamon-Apple Scones a.. 4 & 1/2 cups all-purpose flour b.. 1/2 cup granulated sugar c.. 2 teaspoons baking powder d.. 1/2 teaspoon baking soda e.. 1/2 teaspoon salt f.. 1 & 1/2 cups (3 sticks) cold unsalted butter, cut into 1/4-inch pieces g.. 1 & 1/4 cups plus 2 tablespoons buttermilk h.. 1 tablespoon ground cinnamon i.. 2 cups peeled, chopped Granny Smith apples j.. 1 large egg, beaten k.. 2 tablespoons milk l.. cinnamon sugar (1/2 cup granulated sugar + 2 tablespoons ground cinnamon) Preheat oven to 400°. Line or lightly grease 2 baking sheets and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry blender until the mixture resembles coarse meal. (Alternately, use a food processor with a metal blade to cut in the butter.) Stir in cinnamon and chopped apples. Do not overwork the dough. Add 1 & 1/4 cups of buttermilk. Mix until combined and the dough begins to stick together. Add remaining buttermilk if dough is too dry. Turn the dough out onto a lightly floured work surface. Roll or pat dough into two 6-inch rounds about 1 & 1/2 inches thick. Cut each round in half, then cut each half into 3 triangles. Place on baking sheets. Mix together beaten egg and milk. Brush the tops of the triangles with egg wash. Then, sprinkle with cinnamon sugar. Bake 25 to 30 minutes, or until golden brown and firm to the touch. Serve immediately. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Olive Garden San Remo Chicken
Olive Garden San Remo Chicken \1 1/2 pounds green bell peppers -- strips 8 ounces yellow onion -- 1/2" strips 1 pound mushrooms -- halve 1/4 cup olive oil 1 tablespoon + 1 tsp garlic -- mince 32 ounces canned tomatoes w/juice cut 1/2" pcs 16 ounces tomatoes -- crushed in puree 1 1/2 teaspoons thyme 1/2 teaspoon marjoram 3/4 teaspoon black pepper 1/4 teaspoon crushed red pepper 1/2 cup white wine 1 tablespoon + 1 tsp chicken bouillon granules flour -- for dredging 2 pounds chicken breast halves -- bone skin -- cut in thirds olive as needed 1 pound fresh spaghetti -- cook Heat oil in Dutch over medium high heat. Add peppers, onions and mushrooms and sauté, stirring constantly for 15 to 20 minutes. Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken. Heat 1 tbs olive oil in a large non-stick skillet. Dredge chicken in flour and sauté until golden. Do not crowd skillet; add more olive oil as necessary. As pieces are browned, add to tomato-pepper sauce. When all pieces have been added, cover and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta. Source: The Olive Garden. - - - - - - - - - - - - - - - - - - ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Frosted Banana Bars
Frosted Banana Bars -- 2/3 cup sugar 1/2 cup reduced-fat sour cream 2 tablespoons butter or margarine -- softened 2 egg whites OR 1/4 cup fat-free cholesterol-free egg product 3/4 cup mashed very ripe bananas (2 medium) 1 teaspoon vanilla 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons finely chopped walnuts White Frosting -- (recipe follows) Ground nutmeg, if desired WHITE FROSTING 1 1/4 cups powdered sugar 1 tablespoon butter or margarine -- softened 1/2 teaspoon vanilla 1 tablespoon skim milk (1 to 2 tablespoons) Heat oven to 375º. Spray square pan, 9 × 9 × 2 inches, with cooking spray. Beat sugar, sour cream, butter and egg whites in large bowl with electric mixer on low speed 1 minute, scraping bowl occasionally. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, baking soda and salt on medium speed 1 minute, scraping bowl occasionally. Stir in walnuts. Spread in pan. Bake 20 to 25 minutes or until light brown; cool. Frost with Frosting. Sprinkle with nutmeg. Cut into 6 rows by 4 rows. WHITE FROSTING: Mix all ingredients until smooth and spreadable. Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. Page 87 Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Copyright: "© General Mills, Inc. 1998." Yield: "24 Bars" - - - - - - - - - - - - - - - - - - - Per serving: 92 Calories (kcal); 2g Total Fat; (18% calories from fat); 1g Protein; 18g Carbohydrate; trace Cholesterol; 71mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates NOTES : Cookie Tips Put overripe bananas in the freezer, unpeeled, for later use. When you're ready to use them, just thaw them, cut off the top of the peel and squeeze the banana into your mixing bowl. Frosting and glazes made with skim milk are more translucent-looking than those made with whole milk. __._,_.___ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chicken Dumpling Soup
Chicken Dumpling Soup 2 (10 3/4 ounce) cans cream of chicken soup, undiluted 3 1/3 cups milk , divided 1 2/3 cups biscuit baking mix In a 3-quart saucepan, combine soup and 2 2/3 cups milk. Bring to a boil over medium heat; reduce heat. In a bowl, combine biscuit mix with remaining milk just until blended. Drop by rounded Tablespoons onto simmering soup. Cook, uncovered, for 10 minutes. Cover and simmer 10-12 minutes longer or until dumplings test done (do not lift lid while simmering). Serve immediately. Yield, 4 servings. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
