Re: [CnD] Sausage Balls
If you don't mind all the grease, don't brown the meat, but if you don't like so much grease, brown the meat. - Original Message - From: "Sandy from OK!" To: ; "'Linda Richard'" Sent: Monday, December 19, 2011 1:50 AM Subject: Re: [CnD] Sausage Balls Okay, so do you brown the meat first, then, or not? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda Richard Sent: Sunday, December 18, 2011 3:30 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Sausage Balls We have made these sausage balls for years. I use Jimmy Dean rolled sausage it does not have much grease, in fact making some this coming week. They are so good and such a hit at any gathering. Linda - Original Message - From: To: Sent: Sunday, December 18, 2011 11:48 AM Subject: Re: [CnD] Sausage Balls To my mind, if you brown the sausage before shaping into balls, the balls won't be able to hold their shape, as the meat loses its adhering properties in the browning process. As for the grease from the meat, if there is a lot during baking, put the baked sausage balls on paper towels to drain; then dump the excess grease from the baking pan. CB: The Old Leather Bat - Original Message - From: "Sandy from OK!" To: Sent: Sunday, December 18, 2011 10:11 AM Subject: Re: [CnD] Sausage Balls I am taking a stab in the dark re this question! Can you choos any other biscuit baking mix other than Bisquick? For some reason, I never had luck using that product. I might fix it for Christmas, now, given the option to first brown up the sausage. I just did not care for the idea of using it unbrowned, and browning does remove some of that grease! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lynn Hedl Sent: Friday, December 16, 2011 9:43 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Sausage Balls I have made these lots of times, and I always brown the sausage and drain. It makes the sausage balls less greasy. It will make quite a few, depending on size. I brown the sausage, combine it with the cheese, then add the Bisquick, sometimes with a little milk. I have also done these with Mexican cheese and they're great that way. I cool them at dg375 for around 20 minutes. - Original Message - From: "Rebecca Manners" To: Sent: Friday, December 16, 2011 8:28 PM Subject: Re: [CnD] Sausage Balls I have never counted but it makes a lot. My mother holds a yearly reception for which I make two batches. We usually have some left over. Becky -Original Message- From: Nicole Massey Sent: Friday, December 16, 2011 9:12 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Sausage Balls Looks good. Any idea how many this makes? I'm having a party soon and I'd like to get an idea of yield. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca Manners Sent: Friday, December 16, 2011 8:12 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Sausage Balls Here's one. I hope it is what you are looking for. Becky Sausage Cheese Balls 3 cups bisquick 2 cups sharp cheddar cheese 1 pound bulk sausage. Combine all ingredients until a dough forms. I usually use my hands to do this. Roll into small balls and bake on ungreased baking sheets at 350 for about twenty minutes. -Original Message- From: Nicole Massey Sent: Friday, December 16, 2011 8:48 PM To: cookinginthedark@acbradio.org ; 'Amanda Wilson' Subject: [CnD] Sausage Balls I thought I had my grandmother's sausage balls recipe, but it seems it slipped out of the house at some point and got lost on its way back from Vegas or something. I know it had sausage, of course, and a high bread content, and hers also had cheese in them. Anyone got one that meets these criteria? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] Shape or Cutout Cookies
Hi, I have these Wilton pans that have 12 shapes already molded into them. I need cookie recipes to use with these shape pans. Thanks. Claudia ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Shape or Cutout Cookies
why can't you use any cookie recipe you like and put them in the shape spaces. What kind of shapes are they? -- 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] Shape or Cutout Cookies
fill the shapes with any cookie batter of your choice. What shapes do you have? -- 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] Soft Sugar Cookies
Sure you could. No problem. I do it all the time. Never use shortning or margarine. Sisi - Original Message - From: "Alex Hall" To: Sent: Monday, December 19, 2011 8:37 AM Subject: Re: [CnD] Soft Sugar Cookies Thanks, these look good. Could I use butter in place of shortening, and almond extract in place of vanilla extract? On 12/18/11, Shannon Hannah wrote: Soft Sugar Cookies 1 cup Shortening 2 cups Sugar 3 Eggs; well beaten 1 teaspoon Vanilla 1 cup Sour cream 5 cups Flour; sifted 3 teaspoons Baking powder 1 teaspoons Salt 1/2 teaspoon Baking soda 1 1/2 cups Walnuts, chopped 3 tablespoons Sugar; blended with 1 teaspoon Cinnamon 1. Heat oven to 350, Grease cookie sheets. 2. Cream shortening and sugar. Add eggs, vanilla and sour cream; mix well. 3. Sift together flour, baking powder, salt and soda; add to creamed mixture. Mix well. 4. Add chopped nuts, if desired. 5. Drop from teaspoon onto greased cookie sheet, 1 inch apart. 6. Grease bottom of small glass; dip into sugar-cinnamon mixture, and press cookie flat. 7. Bake at 350 for 15 minutes. Makes 6 dozen cookies. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex (msg sent from GMail website) mehg...@gmail.com; http://www.facebook.com/mehgcap ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6722 (20111218) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Banana Cookie Recipe for Desi and others
Banana Cookies from CND 3 ripe bananas, mashed 1/3 cup cooking oil 1 cup dates or raisins (they used cranberries) 2 cups rolled oats 1/2 cups chopped walnuts 1/2 teaspoon salt 1 teaspoon vanilla extract Preheat oven to 350 degrees. Combine all ingredients. Drop by teaspoonfuls onto greased cookie sheet, about 1 inch apart. Bake for 25 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Shape or Cutout Cookies
I am so glad that some one asked this question! I have those pans, too, and through the years, lost all the special recipes for it, so am also glad to see your query here. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Claudia Sent: Monday, December 19, 2011 5:37 AM To: cookinginthedark@acbradio.org Subject: [CnD] Shape or Cutout Cookies Hi, I have these Wilton pans that have 12 shapes already molded into them. I need cookie recipes to use with these shape pans. Thanks. Claudia ___ 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] Shape or Cutout Cookies
I recall mine having gingerbread boy, bells, stars, tree, the shape is there; you need a dry enough dough to pat into the designated shapes. I have used sugar cooky dough that you slice and bake, and recall some thing about gingerbread cookies that way; pat the dough in and press and shape. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson Sent: Monday, December 19, 2011 5:51 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Shape or Cutout Cookies why can't you use any cookie recipe you like and put them in the shape spaces. What kind of shapes are they? -- 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
Re: [CnD] Banana Cookie Recipe for Desi and others
Thanks so much! This is perfect! Desi - Original Message - From: carollablady To: cookinginthedark@acbradio.org Date: Monday, Dec 19, 2011 06:21:26 AM Subject: [CnD] Banana Cookie Recipe for Desi and others > > > Banana Cookies from CND > > 3 ripe bananas, mashed > 1/3 cup cooking oil > 1 cup dates or raisins (they used cranberries) > 2 cups rolled oats > 1/2 cups chopped walnuts > 1/2 teaspoon salt > 1 teaspoon vanilla extract > > Preheat oven to 350 degrees. > Combine all ingredients. > Drop by teaspoonfuls onto greased cookie sheet, about 1 inch apart. > Bake for 25 minutes. > > ___ > 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] Milk punch
I think you are right. The only way to know is with experimentation. Myself I prefer cinnamon to nutmeg. - Original Message - From: "Charles Rivard" To: Sent: Monday, December 19, 2011 12:22 AM Subject: Re: [CnD] Milk punch I wonder how much nutmeg?, or is it found out through careful experimentation. --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! - Original Message - From: "Shannon Hannah" To: "Cooking In The Dark" Sent: Sunday, December 18, 2011 10:37 PM Subject: [CnD] Milk punch Have never tried this but it sure looks interesting. Milk punch 1 gallon very, very cold milk 1 1/4 cups sugar 1 (9-ounces) container nondairy whipped topping 3 tablespoons vanilla extract Nutmeg 1. Mix together and sprinkle with nutmeg. Makes about 40 cups. Great for a coffee or brunch. 1 gallon very, very cold milk 1 1/4 cups sugar 1 (9-oz.) container nondairy whipped topping 3 tablespoons vanilla extract Nutmeg 1. Mix together and sprinkle with nutmeg. Makes about 40 cups. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] Soft Sugar Cookies
Of coarse, I think it would work. Shannon - Original Message - From: "Alex Hall" To: Sent: Monday, December 19, 2011 12:37 AM Subject: Re: [CnD] Soft Sugar Cookies Thanks, these look good. Could I use butter in place of shortening, and almond extract in place of vanilla extract? On 12/18/11, Shannon Hannah wrote: Soft Sugar Cookies 1 cup Shortening 2 cups Sugar 3 Eggs; well beaten 1 teaspoon Vanilla 1 cup Sour cream 5 cups Flour; sifted 3 teaspoons Baking powder 1 teaspoons Salt 1/2 teaspoon Baking soda 1 1/2 cups Walnuts, chopped 3 tablespoons Sugar; blended with 1 teaspoon Cinnamon 1. Heat oven to 350, Grease cookie sheets. 2. Cream shortening and sugar. Add eggs, vanilla and sour cream; mix well. 3. Sift together flour, baking powder, salt and soda; add to creamed mixture. Mix well. 4. Add chopped nuts, if desired. 5. Drop from teaspoon onto greased cookie sheet, 1 inch apart. 6. Grease bottom of small glass; dip into sugar-cinnamon mixture, and press cookie flat. 7. Bake at 350 for 15 minutes. Makes 6 dozen cookies. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex (msg sent from GMail website) mehg...@gmail.com; http://www.facebook.com/mehgcap ___ 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] Soft Sugar Cookies
Another thought. I made the Andes mint surprise cookies posted here. They were amazing, btw! Anyway, the first thought I had when I tried them was that these would make an amazing basic cookie recipe without the mints as well. Very very soft, flavorful, really delicious. To make them even better, you could ad a teaspoon of cinnamon, or another flavored extract if you wanted. I know the recipe was posted here but if you need it again let me know and I'll repost. Amazing cookies, and I plan to try that basic recipe with all kinds of variations. Have a wonderful week everyone. Joy and family ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Soft Sugar Cookies
One thing I've noticed with substitutions is that in a cookie recipe sometimes it does change the texture of your cookies. Not sure that it would make the soft cookies harder or anything, but I have noticed a difference when I've substituted in my favorite recipes. Just a thought. Take care. Joy and family -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Shannon Hannah Sent: Monday, December 19, 2011 8:07 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Soft Sugar Cookies Of coarse, I think it would work. Shannon - Original Message - From: "Alex Hall" To: Sent: Monday, December 19, 2011 12:37 AM Subject: Re: [CnD] Soft Sugar Cookies > Thanks, these look good. Could I use butter in place of shortening, > and almond extract in place of vanilla extract? > > On 12/18/11, Shannon Hannah wrote: >> Soft Sugar Cookies >> >> 1 cup Shortening >> 2 cups Sugar >> 3 Eggs; well beaten >> 1 teaspoon Vanilla >> 1 cup Sour cream >> 5 cups Flour; sifted >> 3 teaspoons Baking powder >> 1 teaspoons Salt >> 1/2 teaspoon Baking soda >> 1 1/2 cups Walnuts, chopped >> 3 tablespoons Sugar; blended with >> 1 teaspoon Cinnamon >> >> 1. Heat oven to 350, Grease cookie sheets. >> 2. Cream shortening and sugar. Add eggs, vanilla and sour cream; mix >> well. >> 3. Sift together flour, baking powder, salt and soda; add to creamed >> mixture. Mix well. >> 4. Add chopped nuts, if desired. >> 5. Drop from teaspoon onto greased cookie sheet, 1 inch apart. >> 6. Grease bottom of small glass; dip into sugar-cinnamon mixture, and >> press >> cookie flat. >> 7. Bake at 350 for 15 minutes. >> Makes 6 dozen cookies. >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > > -- > Have a great day, > Alex (msg sent from GMail website) > mehg...@gmail.com; http://www.facebook.com/mehgcap > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] Banana Cookie Recipe for Desi and others
After watching the program, the directions did state the raisins, dates or cranberries should be chopped. Carol On 12/19/2011 8:58 AM, Desi Noller wrote: Thanks so much! This is perfect! Desi - Original Message - From: carollablady To: cookinginthedark@acbradio.org Date: Monday, Dec 19, 2011 06:21:26 AM Subject: [CnD] Banana Cookie Recipe for Desi and others Banana Cookies from CND 3 ripe bananas, mashed 1/3 cup cooking oil 1 cup dates or raisins (they used cranberries) 2 cups rolled oats 1/2 cups chopped walnuts 1/2 teaspoon salt 1 teaspoon vanilla extract Preheat oven to 350 degrees. Combine all ingredients. Drop by teaspoonfuls onto greased cookie sheet, about 1 inch apart. Bake for 25 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] Another Chinese Recipe Request - Crab Rangoon
Anyone got a good Crab Rangoon recipe they've used and that isn't too difficult? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Questions for Becky about sausage balls
You can serve them warm or keep them to serve at room temperature. They do not reheat well in my opinion. -Original Message- From: Desi Noller Sent: Sunday, December 18, 2011 5:15 PM To: cookinginthedark@acbradio.org Subject: [CnD] Questions for Becky about sausage balls I am curious to know if it matters how close together the sausage balls can be placed on the cookie sheet? Are they always served hot? And last, how far ahead can you make them? I'm planning to make these for a Christmas day Open House. Thanks so much in advance! Desi ___ 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] Crab Rangoon
Crab Rangoon Total Time: 22 mins Prep Time: 20 mins Cook Time: 2 mins yield: 16-20 Ingredients: 6 ounces cream cheese , room temp 1/2 tablespoon minced garlic 1 dash Worcestershire sauce 1/2 teaspoon salt 1 dash white pepper wonton skins 1 beaten egg deep frying oil Directions: 1Pick over the crab to remove pieces of shell. 2Use only about 1/2 t of filling for each wonton. 3Seal edges with beaten egg. 4(Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)! 5Deep fry at 350º until golden brown and crispy. 6Blot on paper towels. -- 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] Questions for Becky about sausage balls
The uncooked sausage balls do freeze well, from what my grandmother told me, so it's worth it to just cook what you want for one serving and save the rest in the freezer. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca Manners Sent: Monday, December 19, 2011 9:57 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Questions for Becky about sausage balls You can serve them warm or keep them to serve at room temperature. They do not reheat well in my opinion. -Original Message- From: Desi Noller Sent: Sunday, December 18, 2011 5:15 PM To: cookinginthedark@acbradio.org Subject: [CnD] Questions for Becky about sausage balls I am curious to know if it matters how close together the sausage balls can be placed on the cookie sheet? Are they always served hot? And last, how far ahead can you make them? I'm planning to make these for a Christmas day Open House. Thanks so much in advance! Desi ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] Crab Rangoon | Sweet Pea's Kitchen
Crab Rangoon | Sweet Pea's Kitchen Crab rangoon is a delicious party appetizer stuffed with a cream cheese and crab meat filling that are sure to be a hit at your next party or get together. Serve these with sweet and sour chicken and egg rolls for a delicious Chinese meal. These Chinese dumplings freeze very well. Prepare to the deep frying stage and place the unfried crab rangoon on a baking sheet and place into the freezer until firm. After firm, transfer to a freezer bag. When ready to fry, just place the frozen crab rangoon directly into the oil. If you are not a fan of frying, you can heat the mixture in the oven and serve as a dip. Ingredients: 1 (14 ounce) package small wonton wrappers 2 (8 ounce) packages cream cheese, softened 1 teaspoon minced fresh ginger 1/2 teaspoon chopped green onions 1/2 teaspoon dried parsley 2 teaspoons sugar 2 tablespoons soy sauce 1 garlic clove, minced 1/2 teaspoon Worcestershire sauce 1 pound crab meat, shredded 1 quart peanut oil for frying Directions: Heat oil to 350 degrees F in a large skillet or deep-fryer. In a small bowl, mix together cream cheese, ginger, green onion, parsley, sugar, soy sauce, garlic, Worcestershire sauce and crabmeat. Place 1 teaspoon of the mixture into the center of each wonton wrapper. Fold the wonton wrapper over the stuffing to make a triangle. Moisten the edges with a little water, and seal. Fold the two points of the triangle up. Seal with water. Place prepared wontons under a slightly moist paper towel until ready for frying. Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve warm with your favorite dipping sauce. -- 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] Crab Rangoon
I find it interesting that this recipe doesn't list crab in the ingredients, though it's in the description of how to make it. Got an idea how much is needed? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson Sent: Monday, December 19, 2011 10:01 AM To: cookinginthedark@acbradio.org Subject: [CnD] Crab Rangoon Crab Rangoon Total Time: 22 mins Prep Time: 20 mins Cook Time: 2 mins yield: 16-20 Ingredients: 6 ounces cream cheese , room temp 1/2 tablespoon minced garlic 1 dash Worcestershire sauce 1/2 teaspoon salt 1 dash white pepper wonton skins 1 beaten egg deep frying oil Directions: 1Pick over the crab to remove pieces of shell. 2Use only about 1/2 t of filling for each wonton. 3Seal edges with beaten egg. 4(Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)! 5Deep fry at 350º until golden brown and crispy. 6Blot on paper towels. -- 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] Baked Crab Rangoon Recipe | My Baking Addiction
Baked Crab Rangoon Yield: 12 servings Ingredients: 1 can (6 oz.) white crabmeat, drained and chopped 4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened 2 tablespoons light mayonaise ½ teaspoon Sriracha 2 teaspoons finely slice chives, plus more for garnish fresh ground pepper to taste 12 won ton wrappers Directions: 1. Preheat oven to 350°F. Spray a mini muffin tin with nonstick cooking spray. 2. In a medium bowl, combine crab meat, cream cheese, mayonaise, Sriracha, chives, and pepper. Mix until well combined. 3. Place 1 won ton wrapper in each 12 mini muffin cups. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly. Fill the center of each won ton cup with crab mixture. 4. Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with reserved chives. Notes: - adapted from Kraft This recipe does not say anything about folding up the wrappers. I think it will do it themselves that is create a closure. It has one of my most favorite ingredients in the world Sriracha. In fact I would probably add a pinch more. -- 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] Crab Rangoon Serious Eats!
Crab Rangoon Note: Crab Rangoons can be frozen after step 2. Space them out on a rimmed baking sheet and place in the freezer until completely frozen, then transfer to a zipper-lock bag. They'll keep for up to three months. The 2 teaspoons of chili flakes in this sauce will make it moderately spicy. You can adjust the heat level to your taste (or omit it entirely). Ingredientsyield: 6 to 10 as an appetizer (makes 40 to 50 pieces), active time 1 hour, total time 1 hour For the Sweet & Sour Dipping Sauce 1/2 cup rice vinegar 3/4 cup brown sugar 2 tablespoons ketchup 2 teaspoons red chile flakes (more or less to taste) 1/2 cup plus 1 tablespoon water 1 tablespoon corn starch 1/2 cup fresh pineapple chunks or canned chunks, drained For the Crab Rangoon 8 ounces softened cream cheese 6 ounces picked crab meat (or surimi, cut into 1/2-inch pieces) 6 scallions, whites only, finely sliced (about 1/2 cup) 1 pack square wonton wrappers (preferably yellow), about 40-50 pieces 2 quarts peanut oil Kosher salt Procedures 1 Combine vinegar, brown sugar, ketchup, chili flakes, and water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until sugar is dissolved. Combine remaining tablespoon water and corn starch in a small bowl and whisk with a fork to form a slurry. Whisk into sauce and bring to a boil. Allow to cool while you form the crab rangoon. 2 Combine cream cheese, crab, and scallions in a medium bowl and fold with a spatula or your hands until combined. Lay one wonton wrapper out on a cutting board (keep the rest under plastic wrap or a damp towel) and place a small amount of filling in the center (about 1 1/2 teaspoons). Moisten the edges with a wet fingertip, the seal by either folding it in have in a triangular shape, or by pushing the four edges in towards the center to create a four-pointed star. Be careful not to allow any air to remain inside as you seal them. Transfer to a large plate, cover loosely with plastic wrap, and repeat until all of the filling is used. 3 To finish the sauce, add pineapple chunks and puree with an immersion blender or by transferring to a standing blender. 4 Heat oil in a wok or Dutch oven to 375°F as registered on an instant read thermometer. Carefully add 10 to 12 crab rangoons to the oil. Cook, adjust flame to maintain temperature and agitating and flipping them constantly with a wire mesh spider until crisp and golden brown, about 3 minutes. Transfer to a paper towel-lined bowl to drain, season with salt, and serve immediately with sweet and sour sauce. -- 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] Crab Rangoon
Hi you're right. most recipes I have found use about 8 oz. -- 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] FWD: Look what i found here...
Hello... I was ready to throw in the towel my luck had finally turned around these days im making my way to the top this could be your big break http://designbeat.eu/profile/12IanMurray/ talk to you soon. -- Sent using Verizon.net Mobile ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] FWD: Look what i found here...
Can someone unsub her? Tired of her hacked account spam. Tara - Original Message - From: "Barbara Esposito, MSW" To: ; ; ; ; ; ; Sent: Monday, December 19, 2011 2:34 PM Subject: [CnD] FWD: Look what i found here... Hello... I was ready to throw in the towel my luck had finally turned around these days im making my way to the top this could be your big break http://designbeat.eu/profile/12IanMurray/ talk to you soon. -- Sent using Verizon.net Mobile ___ 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] Sausage Balls
My first thought is that if you don't want a lot of grease, use better sausage. Maybe partially browning the sausage will remove some of the grease, but because I've never made these, this is merely conjecture. --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! - Original Message - From: "kerry Friddell" To: Sent: Monday, December 19, 2011 4:37 AM Subject: Re: [CnD] Sausage Balls If you don't mind all the grease, don't brown the meat, but if you don't like so much grease, brown the meat. - Original Message - From: "Sandy from OK!" To: ; "'Linda Richard'" Sent: Monday, December 19, 2011 1:50 AM Subject: Re: [CnD] Sausage Balls Okay, so do you brown the meat first, then, or not? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda Richard Sent: Sunday, December 18, 2011 3:30 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Sausage Balls We have made these sausage balls for years. I use Jimmy Dean rolled sausage it does not have much grease, in fact making some this coming week. They are so good and such a hit at any gathering. Linda - Original Message - From: To: Sent: Sunday, December 18, 2011 11:48 AM Subject: Re: [CnD] Sausage Balls To my mind, if you brown the sausage before shaping into balls, the balls won't be able to hold their shape, as the meat loses its adhering properties in the browning process. As for the grease from the meat, if there is a lot during baking, put the baked sausage balls on paper towels to drain; then dump the excess grease from the baking pan. CB: The Old Leather Bat - Original Message - From: "Sandy from OK!" To: Sent: Sunday, December 18, 2011 10:11 AM Subject: Re: [CnD] Sausage Balls I am taking a stab in the dark re this question! Can you choos any other biscuit baking mix other than Bisquick? For some reason, I never had luck using that product. I might fix it for Christmas, now, given the option to first brown up the sausage. I just did not care for the idea of using it unbrowned, and browning does remove some of that grease! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lynn Hedl Sent: Friday, December 16, 2011 9:43 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Sausage Balls I have made these lots of times, and I always brown the sausage and drain. It makes the sausage balls less greasy. It will make quite a few, depending on size. I brown the sausage, combine it with the cheese, then add the Bisquick, sometimes with a little milk. I have also done these with Mexican cheese and they're great that way. I cool them at dg375 for around 20 minutes. - Original Message - From: "Rebecca Manners" To: Sent: Friday, December 16, 2011 8:28 PM Subject: Re: [CnD] Sausage Balls I have never counted but it makes a lot. My mother holds a yearly reception for which I make two batches. We usually have some left over. Becky -Original Message- From: Nicole Massey Sent: Friday, December 16, 2011 9:12 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Sausage Balls Looks good. Any idea how many this makes? I'm having a party soon and I'd like to get an idea of yield. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca Manners Sent: Friday, December 16, 2011 8:12 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Sausage Balls Here's one. I hope it is what you are looking for. Becky Sausage Cheese Balls 3 cups bisquick 2 cups sharp cheddar cheese 1 pound bulk sausage. Combine all ingredients until a dough forms. I usually use my hands to do this. Roll into small balls and bake on ungreased baking sheets at 350 for about twenty minutes. -Original Message- From: Nicole Massey Sent: Friday, December 16, 2011 8:48 PM To: cookinginthedark@acbradio.org ; 'Amanda Wilson' Subject: [CnD] Sausage Balls I thought I had my grandmother's sausage balls recipe, but it seems it slipped out of the house at some point and got lost on its way back from Vegas or something. I know it had sausage, of course, and a high bread content, and hers also had cheese in them. Anyone got one that meets these criteria? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedar
[CnD] Meat ball recipe that calls for jelly
Hello folks. One New Years Eve, my grandpa, who is now deceased, made a meat ball recipe that used jelly. I was wondering if anyone has such a recipe to share? Thank you in advance. Chasity ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Requesting Stuffed Shell Recipe
Hello all, I would like a recipe for large stuffed shells. Thank you. Chasity ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] FWD: Look what i found here...
Yes, moderator, please help! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tara Fairchild Sent: Monday, December 19, 2011 1:45 PM To: cookinginthedark@acbradio.org; bar...@verizon.net Subject: Re: [CnD] FWD: Look what i found here... Can someone unsub her? Tired of her hacked account spam. Tara - Original Message - From: "Barbara Esposito, MSW" To: ; ; ; ; ; ; Sent: Monday, December 19, 2011 2:34 PM Subject: [CnD] FWD: Look what i found here... > Hello... > I was ready to throw in the towel my luck had finally turned around these > days im making my way to the top this could be your big break > http://designbeat.eu/profile/12IanMurray/ > talk to you soon. > >-- >Sent using Verizon.net Mobile > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] Meat ball recipe that calls for jelly
Hi Chasity, He probably used the recipe that includes grape jelly in the meatball sauce. You mix together a jar of grape jelly and a bottle of chili sauce (near the ketchup in the supermarket. You heat this and allow the cooked meatballs to simmer in it, often in a crock pot, but the stove top or even a 375-degree oven for a half hour or so -- will work as well. You can use frozen meatballs or follow any standard meatball recipe. I've also seen recipes for these sweet-and-sour cocktail meatballs that call for a can of jellied cranberry sauce and a bottle of chili sauce. Here's a relatively complicated recipe for these meatballs: Title: CRANBERRY COCKTAIL MEATBALLS Categories: Appetizers Yield: 12 servings 2 lb Chuck, ground 2 ea Eggs 1/3 c Catsup 2 T Soy sauce 1/4 t Pepper 12 oz Chili sauce 1 T Lemon juice 1 c Corn flakes, crumbs 1/3 c Parsley, fresh, minced 2 T Onion, green and minced 1 ea Garlic clove, pressed 16 oz Cranberry sauce, whole ber 1 T Brown sugar Combine first 9 ingredients ina large bowl; stir well. Shape meat mixture into 1-inch balls. Place in an ungreased 15x10x1 jellyroll pan. Bake uncovred at 500F for 8 - 10 minutes. Drain meatballs and transfer to a chafing dish, and keep warm. Combine cranberry sauce with remaining ingredients in a sauce pan. Cook over medium heat until bubbly, stirring occasionally; pour over meatballs. Serve warm. Yield: 5 dozen And, here's a recipe that combines grape jelly and chili sauce that I found using Google: Appetizer Grape Jelly and Chili Sauce Meatballs or Lil Smokies By Kittencalskitchen on October 15, 2003 Photo Photo by HeidiSue 103 Reviews timer Prep Time: 10 mins Total Time: 55 mins Yield: 50 meatballs About This Recipe "This is easy and always a big hit at my get togethers, it's great with mini meatballs or Lil Smokies, to make it ever more easier purchase ready made frozen cooked small meatballs or you can make your own and cook them first, I use Kittencal's Italian Melt-In-Your-Mouth Meatballs see bottom of recipe for baking times --- this is great to take to a potluck :)" Ingredients 3 -5 lbs frozen cooked small meatballs or 3 -5 lbs Little Smokies sausages 1 (32 ounce) jars grape jelly 2 (12 ounce) jars chili sauce ( I use Heinz Chili Sauce) 1 pinch cayenne pepper (optional) Directions 1. In a pot combine the grape jelly with the chili sauce; add in the meatballs and simmer for about 45 minutes uncovered or until the sauce has thickened. Enjoy, and merry Christmas! Penny On 12/19/11, Chasity Jackson wrote: > Hello folks. One New Years Eve, my grandpa, who is now deceased, made a meat > ball recipe that used jelly. I was wondering if anyone has such a recipe to > share? Thank you in advance. > Chasity > > ___ > 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] Meat ball recipe that calls for jelly
There is a recipe called barbecue glazed meatballs that uses grape jelly and barbecue sauce. Shannon Nicole Wells, author http://www.wildheartbook.com http://oldtimechristian.blogspot.com http://www.twitter.com/authorshannon http://www.facebook.com/profile.php?id=1826550903 On Dec 19, 2011, at 5:09 PM, Chasity Jackson wrote: > Hello folks. One New Years Eve, my grandpa, who is now deceased, made a meat > ball recipe that used jelly. I was wondering if anyone has such a recipe to > share? Thank you in advance. > Chasity > ___ > 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] COCKTAIL MEATBALLS/ GRAPE JELLY
COCKTAIL MEATBALLS/ GRAPE JELLY MEATBALLS Read more about it at www.cooks.com/rec/view/0,231,152181-227205,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 12 oz. grape Jelly 2 bottles of chili sauce 2 T. Lemon juice Heat grape jelly until melted and smooth. Add chili sauce and lemon juice. Heat through and add frozen meatballs. Heat through and simmer for at least one hour. Make sure all meatballs get covered and simmer in sauce. -- 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] Grape Jelly Meatballs Recipe - Recipe for Crockpot Grape Jelly Meatballs
Grape Jelly Meatballs Recipe - Recipe for Crockpot Grape Jelly Meatballs Ingredients: •1 1/2 cups chili sauce •1 cup grape jelly (can use currant jelly) •1 to 3 teaspoons Dijon mustard •1 pound lean ground beef •1 egg, lightly beaten •3 tablespoons fine dry bread crumbs •1/2 teaspoon salt Preparation: Combine chili sauce, grape jelly, and mustard in Crock Pot and stir well. Cook, covered, on high while preparing meatballs to bake. Combine remaining meatball ingredients and mix thoroughly. Shape into 30 meatballs. Bake meatballs in a preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and cook on LOW for 5 to 7 hours. -- 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] COCKTAIL MEATBALLS/ GRAPE JELLY
This reminds me of a neighbour's recipe. It was with breakfast sausages, grape jelly and Russian dressing. She cooked it in a roaster for family get-togethers. I don't know the amounts though. I believe she fried the sausages first. It was very good, I do remember that. Shannon - Original Message - From: "gail johnson" To: Sent: Monday, December 19, 2011 5:46 PM Subject: [CnD] COCKTAIL MEATBALLS/ GRAPE JELLY COCKTAIL MEATBALLS/ GRAPE JELLY MEATBALLS Read more about it at www.cooks.com/rec/view/0,231,152181-227205,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 12 oz. grape Jelly 2 bottles of chili sauce 2 T. Lemon juice Heat grape jelly until melted and smooth. Add chili sauce and lemon juice. Heat through and add frozen meatballs. Heat through and simmer for at least one hour. Make sure all meatballs get covered and simmer in sauce. -- 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] Cheesy Stuffed Shells Recipe - Allrecipes.com
Cheesy Stuffed Shells Recipe - Allrecipes.com Prep Time: 15 Min Cook Time: 45 Min Ready In: 1 Hr Servings ( 8 servings Ingredients 1 (16 ounce) package jumbo pasta shells 1/2 pound Italian sausage 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry 1 cup ricotta cheese 1 egg 3 cloves garlic, crushed 1/2 lemon, juiced 1/4 cup grated Parmesan cheese salt and pepper to taste 1/2 teaspoon dried oregano 2 cups spaghetti sauce 2 cups shredded mozzarella cheese Directions Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano. Preheat oven to 350 degrees F (175 degrees C). Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese. Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted. -- 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] Cheesy Stuffed Shells Recipe - Allrecipes.com
Cheesy Stuffed Shells Recipe - Allrecipes.com Prep Time: 15 Min Cook Time: 45 Min Ready In: 1 Hr Servings ( 8 servings Ingredients 1 (16 ounce) package jumbo pasta shells 1/2 pound Italian sausage 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry 1 cup ricotta cheese 1 egg 3 cloves garlic, crushed 1/2 lemon, juiced 1/4 cup grated Parmesan cheese salt and pepper to taste 1/2 teaspoon dried oregano 2 cups spaghetti sauce 2 cups shredded mozzarella cheese Directions Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano. Preheat oven to 350 degrees F (175 degrees C). Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese. Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted. -- 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] Meat-Free Stuffed Shells Recipe - Allrecipes.com
Meat-Free Stuffed Shells Recipe - Allrecipes.com Prep Time: 15 Min Cook Time: 55 Min Ready In: 1 Hr 10 Min Servings ( 6 Ingredients 1 (12 ounce) box jumbo pasta shells 2 tablespoons butter 1 cup sliced mushrooms 1/2 onion, chopped 2 cloves garlic, minced 1 (12 ounce) package firm tofu 1/2 cup dry bread crumbs 1/2 (10 ounce) package frozen chopped spinach, thawed and drained 1/4 cup grated Parmesan cheese 1 teaspoon Italian seasoning 1 egg (optional) 2 cups shredded mozzarella cheese 1 (16 ounce) jar spaghetti sauce, or as needed Directions Preheat oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink, and set aside. Melt the butter in a skillet, and cook and stir the mushrooms, onion, and garlic until the onion is translucent, about 7 minutes. Mash the tofu roughly with a fork in a bowl, and mix in the mushroom mixture, bread crumbs, spinach, Parmesan cheese, and Italian seasoning; stir until combined. If mixture seems crumbly, stir in an egg. Pour enough pasta sauce into the bottom of a 9x13-inch baking dish to coat the bottom. Fill each shell with about 1 1/2 tablespoon of filling, and place into the dish in a single layer. Spoon remaining sauce on top of shells. If there's any remaining filling, scatter that over the sauce, and sprinkle the mozzarella cheese over the top. Cover the dish with aluminum foil. Bake in the preheated oven until the filling is hot and set and the cheese is melted and bubbling, about 30 minutes. -- 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] Jumbo Shells Stuffed with Turkey Recipe - Allrecipes.com
Jumbo Shells Stuffed with Turkey Recipe - Allrecipes.com Prep Time: 20 Min Cook Time: 30 Min Ready In: 50 Min Servings ( 6 Ingredients 1 (8 ounce) package jumbo pasta shells 2 cups chopped cooked turkey 1/2 cup chopped pecans 4 tablespoons chopped fresh parsley 1 egg 1 cup ricotta cheese 3 tablespoons grated Parmesan cheese 1/2 teaspoon salt 1 pinch white pepper 2 tablespoons butter 1/4 cup shallots, minced 3 tablespoons all-purpose flour 1 1/4 cups chicken broth 1/4 cup dry sherry 1/2 teaspoon salt 1 pinch white pepper 1/2 cup shredded Gruyere cheese 1/2 cup heavy whipping cream 2 tablespoons grated Parmesan cheese Directions Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a large bowl, mix turkey, pecans, parsley, egg, ricotta cheese, Parmesan cheese, salt, and white pepper. Stuff cooked shells with the mixture. Place shells in the prepared baking dish. Melt butter in a medium saucepan over medium heat. Stir in shallots, and cook about 1 minute. Mix in flour, and cook about 2 minutes, stirring constantly. Gradually mix in chicken broth and sherry. Stir constantly until thickened. Stir in salt, white pepper, Gruyere cheese, and heavy whipping cream. Spoon over stuffed shells, and sprinkle with Parmesan cheese. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until heated through and bubbly. Place under broiler to lightly brown. Serve immediately. -- 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] coconut drops
coconut drops Makes 24 2 cups sugar 1/2 cup butter or margarine 6 tbls cocoa 1/2 cup milk 2tsps vanilla 3cups instant oats 1cup grated coconut Combine sugar and cocoa in a saucepan. Add butter and milk and bring to a boil. Add vanilla. Remove from heat and blend in oats and coconut. Drop by the spoonful onto wax paper. Chill til firm. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] LEMON COCONUT COOKIES WITH ICING
LEMON COCONUT COOKIES WITH ICING 1 c. (6 oz.) frozen lemonade, thawed (use undiluted) 3/4 c. butter 2 med.-size eggs 3/4 c. granulated sugar 3 c. sifted white flour 1 1/2 tsp. baking soda 2/3 c. flaked coconut, firmly packed ICING: 2 tbsp. butter 4 to 5 tsp. lemon juice 8 pinches salt 1 1/4 c. confectioners' sugar 2 tsp. cornstarch To make cookies: Cream together in a medium size bowl, sugar and butter until fluffy. Beat in the egg. Sift the baking soda into the flour. Mix the flour alternately with 1/2 cup of the thawed lemonade. Place remaining lemonade in a dish with coconut. Let set for about 10 minutes or until coconut absorbs lemonade. Mix coconut into dough. Drop by rounded spoonfuls onto lightly greased cookie sheet, allowing 1 inch space around each. Bake in a preheated 365 degree oven for 11 to 12 minutes (absolutely no longer). If you want soft, moist cookies, remove cookies promptly to cooling racks. Frost when thoroughly cooled. After frosting has dried and set wrap individual cookies in plastic wrap and refrigerate overnight. They may also be frozen. Makes 3 dozen cookies, 2 1/2 inches round and 1/2 inch thick. Frosting: In a small bowl, let butter soften before adding to rest of ingredients in the order given. Stir briskly until desired consistency. Cover with a damp cloth until used. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Ambrosia Macaroons
Ambrosia Macaroons INGREDIENTS 1/2 cup unsalted butter, at room temperature 3/4 cup sugar 1/8 tsp salt 2 tsp orange peel, finely grated 3 large eggs 6 cups sweetened flaked coconut 6 oz bittersweet chocolate DIRECTIONS Line 3 baking sheets with parchment. In large bowl, beat butter until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop tablespoonfuls of batter onto sheets, 1-1/2 inches apart. Bake in 325F oven, 1 sheet at a time, until tops start to brown, 25 to 30 minutes. Cool completely on sheets. Melt chocolate; drizzle over macaroons with knife. Chill on sheets until chocolate is firm, about 30 minutes. Makes about 40 cookies. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Coconut Oatmeal cookies
Coconut Oatmeal cookies 1 cup Margarine 1 cup brown sugar 1 cup sugar 2 eggs 1 teaspoon vanilla Cream above ingredients together Add 2 1/2 cups flour 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon salt mix well with first ingredients Stir in 2 cups Old Fashion Oatmeal 2 cups coconut 6 ounce chocolate chips nuts Drop by spoonfuls on lightly grease cookie sheets Bake at 350 for 8 to 10 minutes ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sausage Balls
I'm a browner. - Original Message - From: "Sandy from OK!" To: ; "'Linda Richard'" Sent: Monday, December 19, 2011 1:50 AM Subject: Re: [CnD] Sausage Balls Okay, so do you brown the meat first, then, or not? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda Richard Sent: Sunday, December 18, 2011 3:30 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Sausage Balls We have made these sausage balls for years. I use Jimmy Dean rolled sausage it does not have much grease, in fact making some this coming week. They are so good and such a hit at any gathering. Linda - Original Message - From: To: Sent: Sunday, December 18, 2011 11:48 AM Subject: Re: [CnD] Sausage Balls To my mind, if you brown the sausage before shaping into balls, the balls won't be able to hold their shape, as the meat loses its adhering properties in the browning process. As for the grease from the meat, if there is a lot during baking, put the baked sausage balls on paper towels to drain; then dump the excess grease from the baking pan. CB: The Old Leather Bat - Original Message - From: "Sandy from OK!" To: Sent: Sunday, December 18, 2011 10:11 AM Subject: Re: [CnD] Sausage Balls I am taking a stab in the dark re this question! Can you choos any other biscuit baking mix other than Bisquick? For some reason, I never had luck using that product. I might fix it for Christmas, now, given the option to first brown up the sausage. I just did not care for the idea of using it unbrowned, and browning does remove some of that grease! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lynn Hedl Sent: Friday, December 16, 2011 9:43 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Sausage Balls I have made these lots of times, and I always brown the sausage and drain. It makes the sausage balls less greasy. It will make quite a few, depending on size. I brown the sausage, combine it with the cheese, then add the Bisquick, sometimes with a little milk. I have also done these with Mexican cheese and they're great that way. I cool them at dg375 for around 20 minutes. - Original Message - From: "Rebecca Manners" To: Sent: Friday, December 16, 2011 8:28 PM Subject: Re: [CnD] Sausage Balls I have never counted but it makes a lot. My mother holds a yearly reception for which I make two batches. We usually have some left over. Becky -Original Message- From: Nicole Massey Sent: Friday, December 16, 2011 9:12 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Sausage Balls Looks good. Any idea how many this makes? I'm having a party soon and I'd like to get an idea of yield. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca Manners Sent: Friday, December 16, 2011 8:12 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Sausage Balls Here's one. I hope it is what you are looking for. Becky Sausage Cheese Balls 3 cups bisquick 2 cups sharp cheddar cheese 1 pound bulk sausage. Combine all ingredients until a dough forms. I usually use my hands to do this. Roll into small balls and bake on ungreased baking sheets at 350 for about twenty minutes. -Original Message- From: Nicole Massey Sent: Friday, December 16, 2011 8:48 PM To: cookinginthedark@acbradio.org ; 'Amanda Wilson' Subject: [CnD] Sausage Balls I thought I had my grandmother's sausage balls recipe, but it seems it slipped out of the house at some point and got lost on its way back from Vegas or something. I know it had sausage, of course, and a high bread content, and hers also had cheese in them. Anyone got one that meets these criteria? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradi
Re: [CnD] COCKTAIL MEATBALLS/ GRAPE JELLY
How many meatballs and what size? If all the info is in the link, it would be better to copy from there and paste in a message to the list so that we don't have to go to the Internet to get the info. Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! - Original Message - From: "gail johnson" To: Sent: Monday, December 19, 2011 5:46 PM Subject: [CnD] COCKTAIL MEATBALLS/ GRAPE JELLY COCKTAIL MEATBALLS/ GRAPE JELLY MEATBALLS Read more about it at www.cooks.com/rec/view/0,231,152181-227205,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 12 oz. grape Jelly 2 bottles of chili sauce 2 T. Lemon juice Heat grape jelly until melted and smooth. Add chili sauce and lemon juice. Heat through and add frozen meatballs. Heat through and simmer for at least one hour. Make sure all meatballs get covered and simmer in sauce. -- 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] JELLY MEATBALLS
I do not have a formal recipe for these meatballs, however, I will give you what I use. 1 large bag of pre-made meatballs, usually between 75 and 90 small meatballs 1 jar of grape jelly 1 can of cranberry sauce (same size as jar of jelly) 1 tablespoon of prepared mustard Place meatballs in crock pot. Mix all ingredients in a bowl, then pour over meatballs. Heat on high for about 2 hours or until meatballs are hot throughout. When talent & skill work together u get a masterpiece ; when faith & patience work together u get the Master's peace. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cheesy Stuffed Shells Recipe - Allrecipes.com
This is a term I have heard but not known the meaning of. What is al dente? Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! - Original Message - From: "gail johnson" To: Sent: Monday, December 19, 2011 6:01 PM Subject: [CnD] Cheesy Stuffed Shells Recipe - Allrecipes.com Cheesy Stuffed Shells Recipe - Allrecipes.com Prep Time: 15 Min Cook Time: 45 Min Ready In: 1 Hr Servings ( 8 servings Ingredients 1 (16 ounce) package jumbo pasta shells 1/2 pound Italian sausage 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry 1 cup ricotta cheese 1 egg 3 cloves garlic, crushed 1/2 lemon, juiced 1/4 cup grated Parmesan cheese salt and pepper to taste 1/2 teaspoon dried oregano 2 cups spaghetti sauce 2 cups shredded mozzarella cheese Directions Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano. Preheat oven to 350 degrees F (175 degrees C). Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese. Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted. -- 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
Re: [CnD] Cheesy Stuffed Shells Recipe - Allrecipes.com
Al Dente means to cook pasta till it is not quite tender. You leave it a little on the chewy side, usually because the pasta is going into a recipe where it will get some more cooking and you don't want it to be mushy. Lois Goodine. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cheesy Stuffed Shells Recipe - Allrecipes.com
It's Italian for "To the tooth." It means the pasta still has some resistance and isn't cooked into a soft mass with no resistance when you bite into it. Al Dente pasta should resist very slightly when you bite into it, so it still has a bit of body. Here's a test. Cook some spaghetti. Every minute or so after it gets soft enough to stir, remove a strand and throw it against the fridge. When the strand sticks then the pasta should be al dente, and that is the level it's "supposed" to be cooked for proper pasta. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Monday, December 19, 2011 8:08 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Cheesy Stuffed Shells Recipe - Allrecipes.com This is a term I have heard but not known the meaning of. What is al dente? Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! - Original Message - From: "gail johnson" To: Sent: Monday, December 19, 2011 6:01 PM Subject: [CnD] Cheesy Stuffed Shells Recipe - Allrecipes.com > Cheesy Stuffed Shells Recipe - Allrecipes.com > Prep Time: 15 Min > Cook Time: 45 Min > Ready In: 1 Hr > Servings ( 8 servings > > Ingredients > 1 (16 ounce) package jumbo pasta shells > 1/2 pound Italian sausage > 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed > dry > 1 cup ricotta cheese > 1 egg > 3 cloves garlic, crushed > 1/2 lemon, juiced > 1/4 cup grated Parmesan cheese > salt and pepper to taste > 1/2 teaspoon dried oregano > 2 cups spaghetti sauce > 2 cups shredded mozzarella cheese > Directions > Bring a large pot of lightly salted water to a boil. Add shells and cook > for 8 to 10 minutes or until al dente; drain and rinse in cold water. > Place sausage in a large, deep skillet. Cook over medium-high heat until > evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, > spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. > Season with salt, pepper and oregano. > Preheat oven to 350 degrees F (175 degrees C). > Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 > inch baking dish. Top with spaghetti sauce and mozzarella cheese. > Bake in preheated oven for 20 minutes or until the pasta is heated through > and the cheese is melted. > > -- > 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sausage Balls
An illegal alien?? (very! ornery! grin!) --- Be positive! When it comes to being defeated, if you think you're finished, you! are! finished! - Original Message - From: "Lynn Hedl" To: Sent: Monday, December 19, 2011 7:53 PM Subject: Re: [CnD] Sausage Balls I'm a browner. - Original Message - From: "Sandy from OK!" To: ; "'Linda Richard'" Sent: Monday, December 19, 2011 1:50 AM Subject: Re: [CnD] Sausage Balls Okay, so do you brown the meat first, then, or not? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda Richard Sent: Sunday, December 18, 2011 3:30 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Sausage Balls We have made these sausage balls for years. I use Jimmy Dean rolled sausage it does not have much grease, in fact making some this coming week. They are so good and such a hit at any gathering. Linda - Original Message - From: To: Sent: Sunday, December 18, 2011 11:48 AM Subject: Re: [CnD] Sausage Balls To my mind, if you brown the sausage before shaping into balls, the balls won't be able to hold their shape, as the meat loses its adhering properties in the browning process. As for the grease from the meat, if there is a lot during baking, put the baked sausage balls on paper towels to drain; then dump the excess grease from the baking pan. CB: The Old Leather Bat - Original Message - From: "Sandy from OK!" To: Sent: Sunday, December 18, 2011 10:11 AM Subject: Re: [CnD] Sausage Balls I am taking a stab in the dark re this question! Can you choos any other biscuit baking mix other than Bisquick? For some reason, I never had luck using that product. I might fix it for Christmas, now, given the option to first brown up the sausage. I just did not care for the idea of using it unbrowned, and browning does remove some of that grease! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lynn Hedl Sent: Friday, December 16, 2011 9:43 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Sausage Balls I have made these lots of times, and I always brown the sausage and drain. It makes the sausage balls less greasy. It will make quite a few, depending on size. I brown the sausage, combine it with the cheese, then add the Bisquick, sometimes with a little milk. I have also done these with Mexican cheese and they're great that way. I cool them at dg375 for around 20 minutes. - Original Message - From: "Rebecca Manners" To: Sent: Friday, December 16, 2011 8:28 PM Subject: Re: [CnD] Sausage Balls I have never counted but it makes a lot. My mother holds a yearly reception for which I make two batches. We usually have some left over. Becky -Original Message- From: Nicole Massey Sent: Friday, December 16, 2011 9:12 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Sausage Balls Looks good. Any idea how many this makes? I'm having a party soon and I'd like to get an idea of yield. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca Manners Sent: Friday, December 16, 2011 8:12 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Sausage Balls Here's one. I hope it is what you are looking for. Becky Sausage Cheese Balls 3 cups bisquick 2 cups sharp cheddar cheese 1 pound bulk sausage. Combine all ingredients until a dough forms. I usually use my hands to do this. Roll into small balls and bake on ungreased baking sheets at 350 for about twenty minutes. -Original Message- From: Nicole Massey Sent: Friday, December 16, 2011 8:48 PM To: cookinginthedark@acbradio.org ; 'Amanda Wilson' Subject: [CnD] Sausage Balls I thought I had my grandmother's sausage balls recipe, but it seems it slipped out of the house at some point and got lost on its way back from Vegas or something. I know it had sausage, of course, and a high bread content, and hers also had cheese in them. Anyone got one that meets these criteria? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] COCKTAIL MEATBALLS/ GRAPE JELLY
Hi Charles, I will be more careful next time. This recipe did not say how many frozen meatballs to use. Sorry for a bad post. -- 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] Microavable EAGLE BRAND CHOCOLATE FUDGE
You should use sweetened and condensed milk. - Original Message - From: "carollablady" To: Sent: Sunday, December 18, 2011 2:35 PM Subject: Re: [CnD] Microavable EAGLE BRAND CHOCOLATE FUDGE Since it says it is Eagle, that should imply condensed milk since, I believe that evaporated milk does not go by the Eagle brand. I could be wrong about that, though. On 12/18/2011 3:39 PM, Jennifer Chambers wrote: In addition to Sugar's question, I'm wondering if you would use evaporated milk or sweetened, condensed milk in this recipe? Thanks. Jennifer On 12/9/11, Katie Chandler wrote: Sugar, Wouldn't you butter the pan well first? Also, what size pan would you use? "WHEN THE ONLY TOOL YOU HAVE IS A HAMMER, EVERY PROBLEM STARTS TO LOOK LIKE A NAIL." - Original Message - From: "Sugar" To: Sent: Friday, December 09, 2011 7:28 PM Subject: [CnD] Microavable EAGLE BRAND CHOCOLATE FUDGE Microavable EAGLE BRAND CHOCOLATE FUDGE Ingrediants: 12 oz. semi-sweet chocolate chips 1 can Eagle Brand milk 2 heaping tbsp. peanut butter Directions: Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut. "And the angel said unto them, "Fear not! For, behold, I bring you tidings of great joy, Which shall be to all people. "For unto you is born this day in the city of David A Saviour, which is Christ the Lord. And this shall be a sign unto you: Ye shall find the babe wrapped in swaddling clothes, Lying in a manger. --St. Luke ii. 10-12" MERRY CHRISTMAS! ~Sugar - Original Message - From: "Dana" To: Sent: Friday, December 09, 2011 5:09 PM Subject: [CnD] Does anyone have a good recipe for microwave fudge to share Can someone share a good recipe for microwave fudge? Thanks Dana If you love scented candles but have difficulty lighting them or have pets or children Or maybe just love perfumes, or anything to make your house smell great. order from my scentsy party www.krisandra.com is the place to visit and look under Dana's party All orders need to be in by January 15th. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] Fwd: 6 minute Microwave Fudge
Sweetened condensed milk, or as some know it as Eagle brand milk. Which is one well known brand of sweeten condensed milk. Katie Well done! is better than. Well said!... - Original Message - From: "Jennifer Chambers" To: Sent: Sunday, December 18, 2011 2:45 PM Subject: Re: [CnD] Fwd: 6 minute Microwave Fudge In this recipe, do you use evaporated milk, or sweetened, condensed milk. They are usually not interchangeable. Thanks much. Jennifer On 12/9/11, Jane wrote: Someone requested this. HTH, Jane Begin forwarded message: From: "Katie Chandler" Subject: [CnD] 6 minute Microwave Fudge Date: November 23, 2011 3:53:03 PM EST To: "cnd" Reply-To: cookinginthedark@acbradio.org 6-minute microwave fudge. 2 12-ounce packages of chocolate chips or your choice of chips 1 can Eagle Brand milk 1 seven ounce jar of marshmallow cream. 2 teaspoons of vanilla chopped nuts are optional. Put chips, marshmallow cream, and condensed milk in a bowl together and stir it around well. Microwave on HIGH for 3 minutes. Remove, add two teaspoons of vanilla and, if desired, chopped nuts, stirring very well. Return to microwave for three more minutes on HIGH. While it's being heated, butter bottom and sides of a 9 by 13 inched pan,very well. When the microwaving has finished, pour the microwave fudge evenly into it. For thicker fudge, use a 9 by 9 inched pan. Put pan in refrigerator for several hours or over night then take out and cut in squares. Enjoy! Blessings, Katie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
