[CnD] Beaujolais-Glazed Chicken Wings
Beaujolais-Glazed Chicken Wings 3 pounds chicken wings, tips removed 1/3 cup soy sauce 1/3 cup orange juice 2/3 cup plus 2 tablespoons Beaujolais or other red wine 3 cloves garlic, mashed 2 tablespoons ginger root, chopped 6 tablespoons red currant jelly 2 tablespoons grated orange peel 1 tablespoon orange zest, thin julienne, for garnish After removing tips, cut wings at joint into 2 pieces. Place split wings in a large shallow non-aluminum pan. Mix soy sauce, orange juice, red wine, garlic and ginger root together and pour over the wings. Cover pan with plastic wrap and refrigerate overnight, turning several times in the marinade. Heat oven to 375 degrees F. Line a baking pan with foil. Coat a cooking rack with vegetable cooking spray and place rack in baking pan. Drain chicken and arrange on rack. Roast for 45 minutes, turning wings once. Remove from oven, but do not turn off the oven. Combine jelly, 2 tablespoons red wine and grated orange peel in small pan over medium heat. Stir until jelly is melted. Brush wings generously with the glaze and return to oven for 10 minutes. Turn and brush again with glaze. Bake another 10 minutes, or until a rich dark brown and shiny. Remove and cool 5 minutes. Can be baked up to a day ahead and reheated. Arrange in overlapping rows. Sprinkle with julienned zest. Serve warm. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cajun Wings
Recipe Goldmine™ | Trademark Does not give servings. I would guess three. Cajun Wings 2 pounds chicken wings, cut in half at joint, 1/4 cup butter 1/3 cup Louisiana hot sauce or cayenne pepper 1/3 cup catsup 3 teaspoons Cajun seasoning Grill wings until fully cooked and crispy. Mix margarine, Louisiana hot sauce, catsup and Cajun seasoning. Brush sauce on cooked wings. For hotter tasting wings, sprinkle Cajun Seasoning over sauce to taste. Serve with celery and blue cheese dip. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Brownies!
I haven't been following this thread closely. I have one of those brownie pans. Anyone know what changes I need to make to cooking times? Sharon -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org]on Behalf Of Patricia Sent: Friday, June 04, 2010 8:30 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Brownies! Claudia, I'm glad you posted you used 2 box's of brownie mix, I had wanted to do that as well but wasn't sure what kind of brownies they would turn out. This brownie insert you mention to cut the brownies sounds very useful especially to those of us who can see and for sure can't cut straight which is definately in my case, where did you purchase this? Patricia - Original Message - From: "Claudia" To: Cc: Sent: Thursday, June 03, 2010 11:00 PM Subject: [CnD] Brownies! > Hi All, > > I recently bought some Betty Crocker brownie mixes because they were on > sale. i doubled the batch because I saw my sister do that the other day, > in order to make them thicker. > The brownies came out wonderfully. My six-year-old son read me the > directions; I so love teamwork! > > Since I doubled the recipe, I almost doubled the cooking time! Is this > what you all would have done? > I even added some extra chocolate chips because I had some on hand; my > boy absolutely loved them. > > Many of you remember that I purchased the Perfect Brownie Pan sometime > last year? I never got the brownies to come out that great, even in that > pan. But tonight, I just used a regular 9 by 13 pan, and I used the > insert from the PBP to cut my brownies, after they'd cooled off for a bit; > worked like a charm! > > > Claudia > > > Windows Messenger: cdelreal1...@sbcglobal.net > Skype: claudiadr10 > > > __ Information from ESET Smart Security, version of virus > signature database 5170 (20100603) __ > > The message was checked by ESET Smart Security. > > http://www.eset.com > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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: 9.0.829 / Virus Database: 271.1.1/2917 - Release Date: 06/04/10 02:25:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Brownies!
I have one of the brownie pans. I use it all the time. I have not made any changes to recipes in terms of cooking times. Last night I made Cornbread in it. Next time I am going to double the recipe because the recipe didn't make nice thick squares. No reason just laziness for not doing it last night. When I put the batter in the pan it just filled the bottom. They were terrific anyway. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Brownies!
Hi this is tanya that's t. o. n. y. I was wondering does anybody. I didn't quite follow the recipe. Is that recipe microwaveable? Does anybody know? The brownies? 'Cause my husband's birthday is on the 25th of June Tonya Smith sent you this voice-to-text generated email using Voice on the Go. To listen, click on the voice message link or open the attachment. http://vemail2.whitelabelapp.net:8080/enterprise/Recordings/ipYoXpoV-20100605-0830.wav > Original Message: > - > > From: Sharon > Sent: June 5, 2010 8:01:28 AM > To: cookinginthedark@acbradio.org, Patricia > Subject: Re: [CnD] Brownies! > > I haven't been following this thread closely. I have one of those brownie > pans. Anyone know what changes I need to make to cooking times? > Sharon > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org]on Behalf Of Patricia > Sent: Friday, June 04, 2010 8:30 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Brownies! > > > Claudia, > > I'm glad you posted you used 2 box's of brownie mix, I had wanted to do that > as well but wasn't sure what kind of brownies they would turn out. > This brownie insert you mention to cut the brownies sounds very useful > especially to those of us who can see and for sure can't cut straight which > is definately in my case, where did you purchase this? > > Patricia > > - Original Message - > From: "Claudia" > To: > Cc: > Sent: Thursday, June 03, 2010 11:00 PM > Subject: [CnD] Brownies! > > > > Hi All, > > > > I recently bought some Betty Crocker brownie mixes because they were on > > sale. i doubled the batch because I saw my sister do that the other day, > > in order to make them thicker. > > The brownies came out wonderfully. My six-year-old son read me the > > directions; I so love teamwork! > > > > Since I doubled the recipe, I almost doubled the cooking time! Is this > > what you all would have done? > > I even added some extra chocolate chips because I had some on hand; my > > boy absolutely loved them. > > > > Many of you remember that I purchased the Perfect Brownie Pan sometime > > last year? I never got the brownies to come out that great, even in that > > pan. But tonight, I just used a regular 9 by 13 pan, and I used the > > insert from the PBP to cut my brownies, after they'd cooled off for a bit; > > worked like a charm! > > > > > > Claudia > > > > > > Windows Messenger: cdelreal1...@sbcglobal.net > > Skype: claudiadr10 > > > > > > __ Information from ESET Smart Security, version of virus > > signature database 5170 (20100603) __ > > > > The message was checked by ESET Smart Security. > > > > http://www.eset.com > > > > ___ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > 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: 9.0.829 / Virus Database: 271.1.1/2917 - Release Date: 06/04/10 > 02:25:00 > > ___ > 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] (no subject)
Vietnamese Chicken Wings from About.com (This recipe serves 4 people) Ingredients: 3 lbs chicken wings, break the wings into 3 parts, and discard the wing tips. ½ cup chopped lemongrass (use only the bottom 3 inches of the stalk) ¼ cup chopped shallots, or small red onions ¼ cup chopped fresh ginger 2 stalks chopped spring onions (use only the white bottom part) 2 Tbsp light brown sugar 1/3 cup fish sauce 3 Tbsp lime juice, or lemon juice 3 Tbsp oil 2 tsp salt ¼ cup chopped dry roasted peanuts ¼ cup chopped cilantro Preparation: Marinate the chicken wings by sprinkling salt all over them. Blend the lemongrass, shallots, ginger, spring onions, sugar, fish sauce, lime juice and oil into a smooth paste. Rub the marinade into the chicken wings and leave them in the fridge for at least 3 hours. Preheat the grill. Place the wings on a baking tray, and using the grill function of the oven, cook the wings for 25 minutes or until the they turn golden brown. After an initial 10 minutes of cooking, turn the wings over every 5 minutes or so and baste them with the sauce from the bottom of the baking tray. Before serving the chicken wings, garnish with the chopped peanuts and cilantro. Cooking tip : In order to ensure that the wings are properly cooked, use a sharp knife and stab it into the fleshiest part of the wings, closest to the joints. If blood oozes out, keep cooking them until they are done. If they are perfectly cooked, the skin will be crispy while the flesh will be tender and moist. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Spicy Hawaiian Chicken Wings
Spicy Hawaiian Chicken Wings from: Hawaiian Electric Co. cookbook serves 12 Ingredients 4 lb chicken wing drumettes shopping list 2 Tsp salt shopping list 1 cup flour shopping list 1 chili pepper (fresh/your choice)preferably a red one shopping list 1/3 cup sugar shopping list 1/2 cup soy sauce shopping list 1 Tsp.mirin (sweet japanese cooking wine)if unavailable can use sherry or omit shopping list 1/2 cup chopped green onions shopping list 1/4 Tsp.grated ginger root shopping list 1 clove garlic,minced shopping list vegetable oil for frying shopping list How to make it Thaw chicken,drain well.Sprinkle with salt,dredge in flour.Heat oil to 400 degrees.Cut chili into halves.Combine sugar,soy,mirin,green onions,ginger,garlic and chili pepper.Fry chicken until golden brown in hot oil.Immediately dip into soy sauce mixture;remove & drain. I like this recipe used to eat stuff like this when growing up. This would work on any indoor grill too. Any ideas what can be done to the recipe to make it so don't have to turn it so often. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] (no subject)
Sriracha is made from sun ripen chilies which are ground into a smooth paste along with garlic. A strutting rooster, gleaming white against a backdrop of the bright red sauce, dominates Huy Fong’s trademark green-capped clear plastic squeeze bottles.) This company makes a line of really yummy chili paste products. It can be purchased at Asian markets as well as major grocery stores. AWESOME STUFF! caution: if I remember corretly it has MSG. -Peach Chicken Wings 1 (15oz) can peach halves in heavy syrup 1 tbsp sriracha, plus more if desired 1 tbsp dark soy sauce 1 tbsp white vinegar 1/2 tsp freshly cracked black pepper 1/2 tsp kosher salt, plus extra 1 1/2 lb chicken wings or drumettes Preheat oven to 400 degrees. Open the can of peaches. Strain the heavy syrup from the peaches into a small sauce pan. Place the syrup over medium to medium-high heat and reduce in half. Place three peach halves into a blender or food processor with the reduced syrup, sriracha, vinegar and dark soy sauce. Puree until smooth and transfer to a bowl. Finely dice the remaining peach halves. Add the diced peaches, kosher salt and freshly cracked black pepper to the bowl with the peach puree. Stir until thoroughly mixed. Taste the sauce. Adjust the seasonings as desired with more kosher salt, freshly cracked black pepper and sriracha as necessary. (I like a lot of spice so more sriracha is always welcomed in my book!) Line a baking sheet with aluminum foil. Season the chicken wings lighly with kosher salt, toss to coat. Place the wings into the lined sheet pan. Evenly pour the sauce over the wings, toss to coat with sauce, and place into the preheated 400 degree oven. Bake at 400 for 50 minutes, flipping the wings and basting with sauce in the pan after 25 minutes. Remove from oven. Using tongs, carefully transfer wings to a serving dish then spoon remaining sauce from the pan over the wings. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] oops I goofed
I will resend the recipes that I somehow forgot to put the subject line on. Sorry that was an accident. I got too involved in typing the recipe correctly. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Voice on the Go generated email
I have a question about brownies ... hi David point rida ... recipe all the way ... actually I don't even have the recipe anymore this is Anthony have a recipe for ... brownies that you can put them like way cause I know there is some ... this some nobody brownies ... that you can do it with the new Buddy ... know of any recipes. Tonya Smith sent you this voice-to-text generated email using Voice on the Go. To listen, click on the voice message link or open the attachment. http://vemail2.whitelabelapp.net:8080/enterprise/Recordings/R1275744451679.wav___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Vietnamese Chicken Wings from About.com
Vietnamese Chicken Wings from About.com (This recipe serves 4 people) Ingredients: 3 lbs chicken wings, break the wings into 3 parts, and discard the wing tips. ½ cup chopped lemongrass (use only the bottom 3 inches of the stalk) ¼ cup chopped shallots, or small red onions ¼ cup chopped fresh ginger 2 stalks chopped spring onions (use only the white bottom part) 2 Tbsp light brown sugar 1/3 cup fish sauce 3 Tbsp lime juice, or lemon juice 3 Tbsp oil 2 tsp salt ¼ cup chopped dry roasted peanuts ¼ cup chopped cilantro Preparation: Marinate the chicken wings by sprinkling salt all over them. Blend the lemongrass, shallots, ginger, spring onions, sugar, fish sauce, lime juice and oil into a smooth paste. Rub the marinade into the chicken wings and leave them in the fridge for at least 3 hours. Preheat the grill. Place the wings on a baking tray, and using the grill function of the oven, cook the wings for 25 minutes or until the they turn golden brown. After an initial 10 minutes of cooking, turn the wings over every 5 minutes or so and baste them with the sauce from the bottom of the baking tray. Before serving the chicken wings, garnish with the chopped peanuts and cilantro. Cooking tip : In order to ensure that the wings are properly cooked, use a sharp knife and stab it into the fleshiest part of the wings, closest to the joints. If blood oozes out, keep cooking them until they are done. If they are perfectly cooked, the skin will be crispy while the flesh will be tender and moist. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] oops I goofed
Man that happens to me a lot to you know because a lot of times when I'm talking to somebody I will either for get that that ... this is you know I will Forget I will Forget certain things like what recipe the like what so just trying to put or sometimes ... I will you know stuff like that so money anyway I don't think it's any big deal. Tonya Smith sent you this voice-to-text generated email using Voice on the Go. To listen, click on the voice message link or open the attachment. http://vemail2.whitelabelapp.net:8080/enterprise/Recordings/rg2Tftr7-20100605-0937.wav > Original Message: > - > > From: gail johnson > Sent: June 5, 2010 9:29:23 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] oops I goofed > > I will resend the recipes that I somehow forgot to put the subject line on. > > Sorry that was an accident. > > I got too involved in typing the recipe correctly. > > -- > Email services provided by the System Access Mobile Network. Visit > www.serotek.com to learn more about accessibility anywhere. > ___ > 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] Microwave Brownies from Food Network
The Brownie Pan will not work in the Microwave. It is metal. This is done from start to finish in the microwave. Tonya hope your husband has a wonderful birthday and the Brownies are a hit with him. Microwave Brownies from Food Network Recipe courtesy George Duran Show: Ham on the StreetEpisode: Microwave Food Rated: 4 stars out of 5 Level: Easy Ingredients 1/2 cup (1 stick) unsalted butter 3 ounces unsweetened chocolate 2 large eggs 1 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 1/2 cup chocolate chunks or chips Nonstick cooking spray Directions Put the butter and chocolate into a microwave safe bowl and heat on high for 1 to 2 minutes, stirring every 30 seconds to melt the chocolate. Set aside. In another bowl, whisk together the eggs and sugar. In a large bowl sift the flour with the baking powder and salt. Add the egg and chocolate mixtures along with the vanilla and stir well to combine. Spray an 8 by 8 by-2-inch microwave safe glass pan with cooking spray. Pour the batter into the pan, spread it out evenly, and scatter the chocolate chunks on top. Cook on high for 5 minutes. Remove from the oven and let rest for 3 minutes before cutting and eating. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Voice on the Go generated email
Additives to recipe. What I thought of, for the microwave brownie recipe is that maybe instead of putting chocolate on top you can maybe put in I don't know. We can put some cherry frosting on top. But first let it cool before you spread it to the. you might rip it. Instead of doing that and maybe on the inside instead of maybe adding well, not only (vanilla or chocolate?) but maybe you can also add a few other things like I don't know mint extract or maybe. Well, maybe coconut if you doing it for yourself or maybe some. Hey Cherry chop a chip so something like that you know you know if you know make it a that old variety so basically you're not changing the recipe your just adding to adding thanks in the bye and that's basically house some people call you know I mean I do that all the time just left my husband I don't follow recipes very much and if I do I had the after 2 we'll track take and what I think other people will like to Tonya Smith sent you this voice-to-text generated email using Voice on the Go. To listen, click on the voice message link or open the attachment. http://vemail2.whitelabelapp.net:8080/enterprise/Recordings/R1275764568554.wav___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chocolate Chip Mini Meringues
Chocolate Chip Mini Meringues 3 egg whites pinch salt 3/4 cup granulated sugar 1 tsp vanilla extract (almond is actually preferable) a touch less than 1/2 tsp lemon juice 3/4 cup mini semi-sweet pieces 2/3 cup powdered sugar Preheat oven to 275. Line a cookie sheet with foil, dull side up. Beat whites till foamy. Add salt. Beat to stiff peaks while slowly adding granulated sugar, vanilla, and lemon juice. Fold in chocolate. Drop batter onto cookie sheet by scant teaspoons, 2 inches apart. Sift powdered sugar over top. Bake 35-40 minutes until tops are barely pale and meringue is firm. Cool completely on wire rack. Store tightly covered at room temperature. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Beefy Macaroni Skillet
Beefy Macaroni Skillet 1 pound ground beef 1 medium onion chopped 1 10 3/4 ounce can Campbell's Condensed Tomato Soup 1/4 cup water 1 tablespoon worcestershire sauce 1/2 cup shredded cheddar cheese 2 cups cooked corkscrew macaroni In medium skillet over medium high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat. Add soup, water, worcestershire sauce, cheese and macaroni. Reduce heat to low and heat through. Serves 4. -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Beefy Macaroni Skillet
Well that recipe sounds your me Cool hey what's up to you so Tonya Smith sent you this voice-to-text generated email using Voice on the Go. To listen, click on the voice message link or open the attachment. http://vemail2.whitelabelapp.net:8080/enterprise/Recordings/FuNApOWw-20100605-1704.wav > Original Message: > - > > From: Patricia > Sent: June 5, 2010 4:59:10 PM > To: cookinginthedark@acbradio.org > Subject: [CnD] Beefy Macaroni Skillet > > Beefy Macaroni Skillet > > 1 pound ground beef > 1 medium onion chopped > 1 10 3/4 ounce can Campbell's Condensed >Tomato Soup > 1/4 cup water > 1 tablespoon worcestershire sauce > 1/2 cup shredded cheddar cheese > 2 cups cooked corkscrew macaroni > > In medium skillet over medium high heat, cook beef and onion until beef is > browned, stirring to separate meat. Pour off fat. Add soup, water, > worcestershire > sauce, cheese and macaroni. Reduce heat to low and heat through. Serves 4. > > -- > > ___ > 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] Brownies!
I'm sorry if I've created some confusion here, with my brownies. I used a traditional 9 by 13 pan, two boxes of brownie mix, added some chocolate chips for good measure and also doubled the cooking time because I used two boxes. I used the insert from The Perfect Brownie Pan. Again, this insert is 7 by 11, so it didn't fit my entire 9 by 13 pan. I was able to cut those evenly; 18 brownies came out, and then, I just had to cut one edge of the brownies with my own knife. Claudia - Original Message - From: "Sharon" To: ; "Patricia" Sent: Saturday, June 05, 2010 7:01 AM Subject: Re: [CnD] Brownies! I haven't been following this thread closely. I have one of those brownie pans. Anyone know what changes I need to make to cooking times? Sharon -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org]on Behalf Of Patricia Sent: Friday, June 04, 2010 8:30 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Brownies! Claudia, I'm glad you posted you used 2 box's of brownie mix, I had wanted to do that as well but wasn't sure what kind of brownies they would turn out. This brownie insert you mention to cut the brownies sounds very useful especially to those of us who can see and for sure can't cut straight which is definately in my case, where did you purchase this? Patricia - Original Message - From: "Claudia" To: Cc: Sent: Thursday, June 03, 2010 11:00 PM Subject: [CnD] Brownies! Hi All, I recently bought some Betty Crocker brownie mixes because they were on sale. i doubled the batch because I saw my sister do that the other day, in order to make them thicker. The brownies came out wonderfully. My six-year-old son read me the directions; I so love teamwork! Since I doubled the recipe, I almost doubled the cooking time! Is this what you all would have done? I even added some extra chocolate chips because I had some on hand; my boy absolutely loved them. Many of you remember that I purchased the Perfect Brownie Pan sometime last year? I never got the brownies to come out that great, even in that pan. But tonight, I just used a regular 9 by 13 pan, and I used the insert from the PBP to cut my brownies, after they'd cooled off for a bit; worked like a charm! Claudia Windows Messenger: cdelreal1...@sbcglobal.net Skype: claudiadr10 __ Information from ESET Smart Security, version of virus signature database 5170 (20100603) __ The message was checked by ESET Smart Security. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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: 9.0.829 / Virus Database: 271.1.1/2917 - Release Date: 06/04/10 02:25:00 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET Smart Security, version of virus signature database 5173 (20100604) __ The message was checked by ESET Smart Security. http://www.eset.com __ Information from ESET Smart Security, version of virus signature database 5175 (20100605) __ The message was checked by ESET Smart Security. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Mac&Cheese in CP
ALL DAY MACARONI AND CHEESE 8 ounces elbow macaroni, cooked and drained 4 cups(16 ounces) shredded sharp Chedder Cheese 1 can (12 ounces) evaporated milk 1 1/2 cups milk 2 eggs 1 teaspoon salt 1/2 teaspoon black pepper Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Baked Ham for CP
BAKED HAM IN FOIL Pour 1/2 cup water in Crock-Pot. Wrap precooked 3 to 4 pound ham in foil, place in Crock-Pot. Cover and cook on High 1 hour, then Low 6 to 7 hours or until ham is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil. If cooking larger ham, cook 1 hour on high then low 8 to 10 hours. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Quick & Easy Microwave Peanut Butter Fudge
Quick & Easy Microwave Peanut Butter Fudge 12 oz. semisweet chocolate chips 12 oz. peanut butter 14 oz. sweetened condensed milk Makes approximately 42 pieces In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high power for 3 minutes. Stir well. Add milk and stir until well blended. Pour mixture into 8x8 dish lined with waxed paper. Refrigerate to chill. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Voice on the Go generated email
Recipes hi Mike it's think everybody specially Patricia forgive me ... those Michael wave recipes for the flood you know the thing and for Gail fort wishing my husband happy birthday and about the way he Said thank you by the way and ... even though it's not of birthday I did it early hello I'll let everybody know how it turns out ... I can't do that ... and so so ... let everybody know off topic out them so so it's hey it's again I appreciate it. Tonya Smith sent you this voice-to-text generated email using Voice on the Go. To listen, click on the voice message link or open the attachment. http://vemail2.whitelabelapp.net:8080/enterprise/Recordings/R1275780110804.wav___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] unsubscribe
unsubscribe Yours Sincerely, Janet l. Hardcastle jhardcas...@cogeco.ca MSN: tripl...@live.ca Skype: tripleb10 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] unsubscribe
send a email to; cookinginthedark-requ...@acbradio.org and in the subject line, put the word unsubscribe. Steve -- From: "Janet" Sent: Friday, June 04, 2010 11:39 PM To: Subject: [CnD] unsubscribe unsubscribe Yours Sincerely, Janet l. Hardcastle jhardcas...@cogeco.ca MSN: tripl...@live.ca Skype: tripleb10 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
