[CnD] Butter Pecan ice Cream
Butter Pecan Ice Cream 2 C. light cream 1 C. brown sugar 2 T. butter 2 C. heavy cream 1 t. vanilla extract 1/2 C. toasted chopped pecans Combine the light cream, sugar, and butter in a medium saucepan. Cook, stirring constantly over low heat until bubbles form around the edges of the pan. Let the mixture cool and put it in the ice cream machine. Stir in heavy cream and vanilla. Freeze as directed by your machine?s manufacturer. Add pecan after ice cream begins to harden. Makes 1-1.5 quarts. 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] Almond Joy Ice Cream
'Almond Joy' Chocolate Ice Cream Recipe 3 egg yolks, beaten 1 C. granulated sugar 1 C. half and half 1/4 t. salt 2 oz. unsweetened chocolate, melted and cooled 1 t. vanilla 2 C. whipping cream 1 C. flaked coconut 3/4 C. chopped almonds 1 C. chopped almond joy bars In a medium saucepan, slightly beat egg yolks. Add the sugar, half and half, salt and melted chocolate. Mix well and cook over medium heat, stirring constantly, until mixture thickens and coats spoon (do not boil). Remove from heat and add vanilla and whipping cream. Stir until well blended, then mix in coconut and almonds. Pour mixture into ice cream freezer and cover; refrigerate for at least 3 hours. Remove from refrigerator and freeze according to manufacturer's directions. Add almond joy bars the last minute. 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] Rice Crispy treats please?
I've looked for a simple recipe but what I've tried hasn't worked out to well. I appreciate your help. Thanks, Carlos Skype: (617) 997-0852 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crackers into Crumbs
Hi judy. Do you have a food processor or blender? Either of these appliances will make quick work of turning crackers or bread into crumbs. Cheers Andrew - Original Message - From: "Judy Hansen" To: Sent: Sunday, April 25, 2010 10:56 PM Subject: [CnD] Crackers into Crumbs I must add that I don't have a rolling pin. Blessings, Judie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.814 / Virus Database: 271.1.1/2833 - Release Date: 04/25/10 06:31:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CHEESY STUFFED EGGS
CHEESY STUFFED EGGS 18 jumbo eggs, hard-boiled 8 oz. cream cheese, softened 2 bunches green onions, finely chopped (12-14 medium green onions) 2/3 c. mayonnaise 6 to 8 oz. grated extra sharp Cheddar cheese Salt to taste Peel the eggs, cut in half and remove yolks. In a bowl, combine egg yolks, cream cheese, onions and Cheddar cheese; mix. Add mayonnaise and salt. Fill the egg halves with the mixture. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Erin B. Edgar Sent: Sunday, April 25, 2010 1:19 PM To: cookinginthedark@acbradio.org Subject: [CnD] Deviled eggs Hi, If someone could send along a recipe for deviled eggs, I'd appreciate it. Thanks, Erin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Deviled eggs
Well, deviled eggs are those things that you can do just about anything with. First, hard boil the number eggs you want to fix. I put them in cold water, bring them to a boil for about 10 minutes, then let them cool in the water about 15 or 20 minutes and that always works for me. Peel the eggs and cut them in half lengthwise. Put the yolks in a bowl. Mash the yolks with a fork and add: mayonaise worcestershire sauce dijon or deli mustard Mix it all until pretty smooth. If you like, you can add: finely chopped onion finely chopped celery fresh or dried dill a little horse radish With a spoon, fill the egg white halves a little rounded and decorate them with any of the following: paprika anchovie caviar olive slices, black or green slice of roasted red pepper Experiment and enjoy. My hubby does all kinds of things with deviled eggs and we have never brought home a plate from a pot luck with any left over. They always taste great. - Original Message - From: "Erin B. Edgar" To: Sent: Sunday, April 25, 2010 10:19 AM Subject: [CnD] Deviled eggs Hi, If someone could send al ong a recipe for deviled eggs, I'd appreciate it. Thanks, Erin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 8.5.437 / Virus Database: 271.1.1/2834 - Release Date: 04/25/10 06:31:00 Penny Stock Jumping 2000% Sign up to the #1 voted penny stock newsletter for free today! http://thirdpartyoffers.juno.com/TGL3141/4bd482557161b196ffast05duc ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Deviled eggs
Hi, If someone could send along a recipe for deviled eggs, I'd appreciate it. Thanks, Erin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baking chicken breasts.
Alice! I wanted to say hello to you as I worked at BESB with you several years ago. Anyway email me off list and we can speak in more detail. Lisa please send mailto:eque...@comcast.net - Original Message - From: "Alice Jackson" To: Sent: Sunday, April 25, 2010 7:21 AM Subject: [CnD] Baking chicken breasts. Hi, Judy, Chicken cooked in any cream soup, chicken, mushroom or celery is very good. I would add some garlic powder and black pepper to the soup. If you want to, you can also add chopped onion, a little dry sherry, and some canned mushrooms. Hope this helps. Alice ___ 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] baking chicken breasts.
Hi, Judy, It would depend on how thick the chicken is, but I would guess about 45 minutes at 350. Also, I would keep them covered for the first half hour. These would be good served over rice or noodles. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baking chicken breasts.
And how long would you suggest baking the chicken breasts, Alice? Thanks for the ideas, too! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alice Jackson Sent: Sunday, April 25, 2010 7:21 AM To: cookinginthedark@acbradio.org Subject: [CnD] Baking chicken breasts. Hi, Judy, Chicken cooked in any cream soup, chicken, mushroom or celery is very good. I would add some garlic powder and black pepper to the soup. If you want to, you can also add chopped onion, a little dry sherry, and some canned mushrooms. Hope this helps. Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.814 / Virus Database: 271.1.1/2830 - Release Date: 04/24/10 14:31:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] George Foreman Glorious Glazed Salmon
This delicious sounding recipe suggests it be accompanied by rice pilaf. Anyone have a good recipe for this? Thanks. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey Sent: Sunday, April 25, 2010 7:11 AM To: cookinginthedark@acbradio.org Subject: [CnD] George Foreman Glorious Glazed Salmon George Foreman Glorious Glazed Salmon Ingredients: 1/2 cup balsamic vinegar 1 Tablespoon brown sugar or full- flavored molasses 1 teaspoon tamari sauce or soy sauce 1/4 teaspoon finely chopped fresh ginger or 1/8 teaspoon ground ginger 4 skinless/boneless salmon fillets (6 oz. each) Directions: In a small saucepan, bring vinegar to boiling over medium heat. Boil gently, uncovered, for about 5 minutes or until reduced by about half. Stir in brown sugar and molasses, tamari or soy sauce, and ginger. Brush or wipe your GFG with cooking oil and preheat. Please, do not use an aerosol (can) spray. Your grill will last a lot longer, and will thank-you for it. Also, by not using an aerosol spray you will be doing your part to go green, and help the environment. Brush the mixture on the salmon fillets. Place fish in grill and close lid. Grill for 3 to 4 minutes per 1/2" thickness or until fish flakes with a fork. Turn if desired and brush with soy mixture halfway through cooking. Serve the grilled fish with some rice pilaf and asparagus spears, if you like. Makes 4 servings. Nutritional Information Nutritional facts per serving calories: 336, total fat: 15g, cholesterol: 105mg, sodium: 171mg, carbohydrate: 11g, fiber: 0g, protein: 36g ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.814 / Virus Database: 271.1.1/2830 - Release Date: 04/24/10 14:31:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Baking chicken breasts.
Hi, Judy, Chicken cooked in any cream soup, chicken, mushroom or celery is very good. I would add some garlic powder and black pepper to the soup. If you want to, you can also add chopped onion, a little dry sherry, and some canned mushrooms. Hope this helps. Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] George Foreman ALL AMERICAN ONION BURGERS
George Foreman ALL AMERICAN ONION BURGERS 3 pounds of ground round 1 package dry onion soup mix 2 beef bouillon cubes (crumbled) 1 tsp. granulated garlic 1 tsp. lemon pepper 1/2 tsp. salt 1/8 tsp. ground red cayenne pepper 2 Tablespoons beer Mix all together and shape into 12 patties. Place patties in the grill and grill until desired doneness. About 5-6 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] repost Candy Bar 'N Apple Dessert
Sorry about that. Candy Bar 'N Apple Dessert Ingredients 1-1/2 cups cold milk 1 pkg. (3.4 oz.) instant vanilla pudding mix 1 tub (8 oz.) carton frozen whipped topping thawed 4 large apples chopped 4 Snickers candy bars (2.7oz each) cut into 1/2" pieces Directions In a large bowl whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until softly-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] George Foreman All American Burger
George Foreman All American Burger 1 lb. lean ground beef 1/4 cup ketchup 1 Tbs. McCormick Grill Mates Hamburger Seasoning 1 tsp. Worcestershire sauce 4 slices Cheddar or American Cheese 8 slices cooked bacon 4 hamburger rolls Brush or wipe your GFG with cooking oil and preheat. Please do not use an aerosol spray. Your grill will last longer, and will thank-you for it. It will also help the environment. Mix ground beef, ketchup, hamburger seasoning and Worcestershire sauce in a bowl. Shape into four patties. Place patties in the grill and cook for 4-6 minutes, or until burgers reach an internal temperature of 160*F. Add cheese slices to each burger one minute before cooking is completed, holding the grill lid just above the hamburgers until cheese is melted. Place buns in the grill if desired. Open or closed. Serve burgers with bacon slices on toasted buns and garnish with desired toppings and condiments. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] George Foreman Glorious Glazed Salmon
George Foreman Glorious Glazed Salmon Ingredients: 1/2 cup balsamic vinegar 1 Tablespoon brown sugar or full- flavored molasses 1 teaspoon tamari sauce or soy sauce 1/4 teaspoon finely chopped fresh ginger or 1/8 teaspoon ground ginger 4 skinless/boneless salmon fillets (6 oz. each) Directions: In a small saucepan, bring vinegar to boiling over medium heat. Boil gently, uncovered, for about 5 minutes or until reduced by about half. Stir in brown sugar and molasses, tamari or soy sauce, and ginger. Brush or wipe your GFG with cooking oil and preheat. Please, do not use an aerosol (can) spray. Your grill will last a lot longer, and will thank-you for it. Also, by not using an aerosol spray you will be doing your part to go green, and help the environment. Brush the mixture on the salmon fillets. Place fish in grill and close lid. Grill for 3 to 4 minutes per 1/2" thickness or until fish flakes with a fork. Turn if desired and brush with soy mixture halfway through cooking. Serve the grilled fish with some rice pilaf and asparagus spears, if you like. Makes 4 servings. Nutritional Information Nutritional facts per serving calories: 336, total fat: 15g, cholesterol: 105mg, sodium: 171mg, carbohydrate: 11g, fiber: 0g, protein: 36g ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] George Foreman Easy Chicken Veggie Grill
George Foreman Easy Chicken Veggie Grill 4 whole boneless/skinless chicken breasts 1 1/2 cups fat free Italian-style dressing 1 green bell pepper 1 red bell pepper 1 large zucchini Place washed chicken breast in large re-seal bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes. Brush or wipe your GFG with cooking oil and preheat. Please, do not use an aerosol (can) spray. Your grill will last a lot longer, and will thank-you for it. Also, by not using an aerosol spray you will be doing your part to go green, and help the environment. Cut up peppers into big chunks, and zucchini into big slices. Put into another re-seal bag. Coat with leftover dressing. Place the chicken and vegetables in the grill and grill until done. They can be placed in the grill together. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] George Foreman 15-Minute Marinated Chicken
George Foreman 15-Minute Marinated Chicken 1/4 cup Dijon mustard 2 Tablespoons fresh lemon juice 1-1/2 teaspoons Worcestershire sauce 1/2 teaspoon dried tarragon 1/4 teaspoon pepper 4 boneless/skinless chicken breast halves Combine the first five ingredients; spread on both sides of the chicken. Place chicken on a plate. Marinate at room temperature for 10-15 minutes. Or for several hours in the refrigerator. Brush or wipe your GFG with cooking oil and preheat. Please, do not use an aerosol (can) spray. Your grill will last a lot longer, and will thank-you for it. Also, by not using an aerosol spray you will be doing your part to go green, and help the environment. Place in the grill and grill for 5-6 minutes, or until juices run clear, turning once if desired. Yield: 4 servings. Nutrition Facts One serving: Calories: 161, Fat: 4 g, Saturated Fat: 0 g, Cholesterol: 73 mg, Sodium: 287 mg, Carbohydrate: 2 g, Fiber: 0 g, Protein: 28 g ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] George Foreman 4th Of July Spicy Onion Burgers
George Foreman 4th Of July Spicy Onion Burgers Ready In 30 minutes : 1-1/2 pound ground beef 1/2 cup picante sauce or salsa 1 envelope dry onion soup mix 6 hamburger rolls Lettuce leaves Tomato slices Avocado slices GREASE and preheat George Foreman Grill (or outdoor grill). MIX thoroughly beef, picante sauce and soup mix. Shape firmly into patties, 1/2" thick each. GRILL patties 4 or 5 minutes or until done. SERVE in rolls with lettuce, tomato, avocado and additional picante sauce. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crackers into Crumbs
Actually, you can buy cracker crumbs at your supermarket. If you're lucky enough to be Irish, You're lucky enough! - Original Message - From: "Judy Hansen" To: Sent: Sunday, April 25, 2010 6:03 AM Subject: [CnD] Crackers into Crumbs Which way of making the crumbs do you prefer, Marilyn? And the bag won't break when you pound on it? Blessings, Judie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crackers into Crumbs
Hi Judy, If I'm in a hurry, I do the baggie thing. If I'm not rushed and feel like getting out my blender, then I do it that way. The baggie way is easy and less mess I think, because then you don't have to wash the blender. Marilyn - Original Message - From: "Judy Hansen" To: Sent: Sunday, April 25, 2010 7:03 AM Subject: [CnD] Crackers into Crumbs Which way of making the crumbs do you prefer, Marilyn? And the bag won't break when you pound on it? Blessings, Judie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.814 / Virus Database: 271.1.1/2834 - Release Date: 04/25/10 02:31:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] (no subject)
Candy Bar 'N Apple Dessert Ingredients 1-1/2 cups cold milk 1 pkg. (3.4 oz.) instant vanilla pudding mix 1 tub (8 oz.) carton frozen whipped topping thawed 4 large apples chopped 4 Snickers candy bars (2.7oz each) cut into 1/2" pieces Directions In a large bowl whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until softly-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Crackers into Crumbs
Which way of making the crumbs do you prefer, Marilyn? And the bag won't break when you pound on it? Blessings, Judie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Crackers into Crumbs
I must add that I don't have a rolling pin. Blessings, Judie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Quick Company Chicken
Put the crackers in your blender or put them in a baggy, make sure all the air is out of the baggie, seal it and then use a meat hammer to pound the crackers into crumbs. Hope this helps. Marilyn - Original Message - From: "Judy Hansen" To: ; "'Jan Bailey'" Sent: Sunday, April 25, 2010 6:52 AM Subject: Re: [CnD] Quick Company Chicken What is the best way to make cracker crumbs? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey Sent: Saturday, April 24, 2010 10:55 AM To: cookinginthedark@acbradio.org Subject: [CnD] Quick Company Chicken Quick Company Chicken 1/4 c. melted margarine 1 c. cracker crumbs 2 c. diced cooked chicken 1 c. sour cream 1 can cream of chicken soup 1/4 c. broth or milk Salt and pepper to taste Combine margarine and cracker crumbs; blend well. Spoon half the crumbs into shallow 2-quart casserole; cover with chicken. Combine sour cream, soup, broth, salt and pepper; blend well. Pour over chicken; top with remaining crumbs. Bake in preheated 350-degree oven for 20 to 25 minutes. __._,_.___ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.814 / Virus Database: 271.1.1/2830 - Release Date: 04/24/10 02:31:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.814 / Virus Database: 271.1.1/2834 - Release Date: 04/25/10 02:31:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Quick Company Chicken
What is the best way to make cracker crumbs? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey Sent: Saturday, April 24, 2010 10:55 AM To: cookinginthedark@acbradio.org Subject: [CnD] Quick Company Chicken Quick Company Chicken 1/4 c. melted margarine 1 c. cracker crumbs 2 c. diced cooked chicken 1 c. sour cream 1 can cream of chicken soup 1/4 c. broth or milk Salt and pepper to taste Combine margarine and cracker crumbs; blend well. Spoon half the crumbs into shallow 2-quart casserole; cover with chicken. Combine sour cream, soup, broth, salt and pepper; blend well. Pour over chicken; top with remaining crumbs. Bake in preheated 350-degree oven for 20 to 25 minutes. __._,_.___ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.814 / Virus Database: 271.1.1/2830 - Release Date: 04/24/10 02:31:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Baked Chicken Breasts
Does anyone have a tried and true recipe for baking chicken breasts? I have the skinless boneless variety from Schwan's and am looking for ideas. Thought of covering them with mushroom or cream of chicken soup and baking them that way. Has anyone done this, and liked them cooked this way? Blessings, Judie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
