Re: [CnD] Barilla cut spaghetti
Hi everyone, No, those mishaps happen to me too. That's one reason I am so enthused about this product. Somehow I never could grasp twirling spaghetti around a fork. Putting the spaghetti in a ziplock bag and breaking it up is a fine idea. Nancy Martin Oklahoma -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Joy Wolf Sent: Sunday, February 19, 2012 10:17 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Barilla cut spaghetti Lol. I'm glad I'm not the only one. I have spaghetti bouncing off the wall, on the floor, and one time when I was really in a hurry I'm sure I heard a little piece hit the ceiling. And my pets, although I say they would eat absolutely anything, choose to make a lie out of that statement when there's uncooked spaghetti flying around. One crunch of the stuff and they're gone, lol. So then I end up searching everywhere for little pieces of spaghetti. Long story short, I can definitely see the value of this stuff, thanks! Joy and family -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Chambers Sent: Sunday, February 19, 2012 10:12 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Barilla cut spaghetti This may not happen to others, but when I break spaghetti, pieces invariably fly around the room. . I keep it in the bag as much as possible, but some pieces simply become airborne. I love this idea of the Barilla cut, Nancy, and thank you for mentioning it. I went grocery-shopping today, and naturally forgot all about looking for it. . Jennifer On 2/19/12, Nancy Martin wrote: > Hi, > I don't know exactly, but I'd look at Wal-Mart or your grocery store. > Hth, > Nancy Martin > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca > Manners > Sent: Saturday, February 18, 2012 4:35 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Barilla cut spaghetti > > Do you know where she got it? > > Becky > > -Original Message- > From: Nancy Martin > Sent: Saturday, February 18, 2012 5:21 PM > To: cookinginthedark@acbradio.org ; peeps-co...@yahoogroups.com ; > cozykitc...@yahoogroups.com > Subject: [CnD] Barilla cut spaghetti > > Hi everyone, > > My sister showed me a pasta product I find intriguing enough to share. > I believe it's made by Barilla. It's cut spaghetti. Each piece is > about half as long as your finger. Not only could you avoid those > endless strands, but this product could be used in soups. I'm not sure > if this is whole grain pasta or not. I was most interested in its length. > > Nancy Martin > > Oklahoma > > ___ > 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 message. > Checked by AVG - www.avg.com > Version: 2012.0.1913 / Virus Database: 2112/4817 - Release Date: > 02/18/12 > > ___ > 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 - No virus found in this message. Checked by AVG - www.avg.com Version: 2012.0.1913 / Virus Database: 2113/4819 - Release Date: 02/19/12 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] this one's for dale
Trinidad Moruga Scorpion Chili1 1/2 tablespoons ground cumin 1 tablespoon crushed red pepper flakes 3 tablespoons chili powder 2 tablespoons beef bouillon granules 1 (28 ounce) can crushed tomatoes 2 (16 ounce) cans whole peeled tomatoes, drained 2 (16 ounce) cans chili beans, drained 1 (12 fluid ounce) can beer 3 ounces tomato paste 1 ounce chile paste 2 cups water Directions: Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop. Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, Trinidad Moruga Scorpion pepper, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water. Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes. try this on your show, I want to see the taste test! -- Hank & Gail Johnson something for everyone. http://www.youtube.com/watch?v=X9PNTCwRneY enjoy! Sharing a story or helping someone opens my heart to God's love. 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)
Honey-Spiced Cider Yield: 8 servings 5 cups apple cider 3/4 cup honey 2 small navel oranges 24 whole cloves 7 cinnamon sticks 1 (4 inch) strip lemon zest (colored portion of peel) 1/4 tsp grated nutmeg Combine cider and honey in a saucepan; stir over medium heat until honey dissolves. Slice oranges into quarters; push 3 cloves into the rind of each slice. Add slices to the cider along with cinnamon sticks, lemon zest and nutmeg. Simmer on low heat, covered, for 20 minutes. Remove fruit and spices, serve hot. " Do everything without complaining or arguing, so that you may become blameless and pure, children of God without fault in a crooked and depraved generation, in which you shine like stars in the universe. -- Philippians 2:14-15" ~Be Blessed, Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] (no subject)
Please include subjects in your posts. Allison - Original Message - From: "Sugar" Combine cider and honey in a saucepan; stir over medium heat until honey dissolves. Slice oranges into quarters; push 3 cloves into the rind of each slice. Add slices to the cider along with cinnamon sticks, lemon zest and nutmeg. Simmer on low heat, covered, for 20 minutes. Remove fruit and spices, serve hot. " Do everything without complaining or arguing, so that you may become blameless and pure, children of God without fault in a crooked and depraved generation, in which you shine like stars in the universe. -- Philippians 2:14-15" ~Be Blessed, Sugar ___ 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] this one's for dale
Have you used this pepper? Have you made and eaten this chili? --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "gail johnson" To: Sent: Monday, February 20, 2012 3:41 AM Subject: [CnD] this one's for dale Trinidad Moruga Scorpion Chili1 1/2 tablespoons ground cumin 1 tablespoon crushed red pepper flakes 3 tablespoons chili powder 2 tablespoons beef bouillon granules 1 (28 ounce) can crushed tomatoes 2 (16 ounce) cans whole peeled tomatoes, drained 2 (16 ounce) cans chili beans, drained 1 (12 fluid ounce) can beer 3 ounces tomato paste 1 ounce chile paste 2 cups water Directions: Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop. Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, Trinidad Moruga Scorpion pepper, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water. Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes. try this on your show, I want to see the taste test! -- Hank & Gail Johnson something for everyone. http://www.youtube.com/watch?v=X9PNTCwRneY enjoy! Sharing a story or helping someone opens my heart to God's love. 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] this one's for dale
How much bacon, beef, pork, and green pepper ... The ingredients list seems to be incomplete? Thanks, Heidi -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson Sent: 20 February 2012 09:41 To: cookinginthedark@acbradio.org Subject: [CnD] this one's for dale Trinidad Moruga Scorpion Chili1 1/2 tablespoons ground cumin 1 tablespoon crushed red pepper flakes 3 tablespoons chili powder 2 tablespoons beef bouillon granules 1 (28 ounce) can crushed tomatoes 2 (16 ounce) cans whole peeled tomatoes, drained 2 (16 ounce) cans chili beans, drained 1 (12 fluid ounce) can beer 3 ounces tomato paste 1 ounce chile paste 2 cups water Directions: Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop. Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, Trinidad Moruga Scorpion pepper, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water. Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes. try this on your show, I want to see the taste test! -- Hank & Gail Johnson something for everyone. http://www.youtube.com/watch?v=X9PNTCwRneY enjoy! Sharing a story or helping someone opens my heart to God's love. 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] no subject?
I don't know what was in the post with no subject line, and I don't see the logic of sending one with out letting people know what it's about. If people want their posts to the list to even be looked at, include a subject line, please. Otherwise, a lot of people will delete it without even opening it for fear that it could cause harm to their computers. I did so for that reason. If you will repost what you wanted to send to the list with an appropriate subject line, we won't miss out on what you felt important enough to send. Thanks. --- Shepherds are the best beasts, but Labs are a close second. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] repost for Allison:Honey-Spiced Cider
sorry I missed the subject line the first time, as I am sure it happens from time to time. so here it is again Honey-Spiced Cider Yield: 8 servings 5 cups apple cider 3/4 cup honey 2 small navel oranges 24 whole cloves 7 cinnamon sticks 1 (4 inch) strip lemon zest (colored portion of peel) 1/4 tsp grated nutmeg Combine cider and honey in a saucepan; stir over medium heat until honey dissolves. Slice oranges into quarters; push 3 cloves into the rind of each slice. Add slices to the cider along with cinnamon sticks, lemon zest and nutmeg. Simmer on low heat, covered, for 20 minutes. Remove fruit and spices, serve hot. " Do everything without complaining or arguing, so that you may become blameless and pure, children of God without fault in a crooked and depraved generation, in which you shine like stars in the universe. -- Philippians 2:14-15" ~Be Blessed, Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] repost for Charles:Honey-Spiced Cider
Steve, Dale and other mods... please accept my apology for my huge, huge, huge mistake,and I apologize to all the entirer list for my mistake of jaws not including the name of the recipie, and for me not checking; I am certain, this has happened to the best of us..smile so just for you dearest: is again: Honey-Spiced Cider Yield: 8 servings 5 cups apple cider 3/4 cup honey 2 small navel oranges 24 whole cloves 7 cinnamon sticks 1 (4 inch) strip lemon zest (colored portion of peel) 1/4 tsp grated nutmeg Combine cider and honey in a saucepan; stir over medium heat until honey dissolves. Slice oranges into quarters; push 3 cloves into the rind of each slice. Add slices to the cider along with cinnamon sticks, lemon zest and nutmeg. Simmer on low heat, covered, for 20 minutes. Remove fruit and spices, serve hot. " Do everything without complaining or arguing, so that you may become blameless and pure, children of God without fault in a crooked and depraved generation, in which you shine like stars in the universe. -- Philippians 2:14-15" ~Be Blessed, Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] great winter stew
Moroccan Turkey Stew From Food Network Magazine Ingredients 1 teaspoon ground allspice Kosher salt 4 skinless, bone-in turkey thighs (about 4 pounds) 1/2 medium butternut squash, cut into 2-inch chunks 2 15.5-ounce cans chickpeas, drained and rinsed 1 28-ounce can whole peeled tomatoes with juices, broken up 1 cup dried apricots 1/2 cup golden raisins 8 medium carrots, cut into 11/2-inch pieces 3 medium red onions, halved and cut into wedges 2 whole dried red chiles 1/2 lemon 2 cups fresh cilantro, including leaves and some stems 1 cup fresh parsley 1 clove garlic, smashed 1/2 teaspoon ground cumin 1/2 cup extra-virgin olive oil Directions Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker. Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours. Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables. Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce. Serves 6 to 8. -- Hank & Gail Johnson something for everyone. http://www.youtube.com/watch?v=X9PNTCwRneY enjoy! Sharing a story or helping someone opens my heart to God's love. 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] Barilla cut spaghetti
When I break my spaghetti, I break it by the piece, even if it takes longer, rather than by the handful. I do it over a bowl. That eliminates it flying across the room. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Chambers Sent: Sunday, February 19, 2012 11:12 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Barilla cut spaghetti This may not happen to others, but when I break spaghetti, pieces invariably fly around the room. . I keep it in the bag as much as possible, but some pieces simply become airborne. I love this idea of the Barilla cut, Nancy, and thank you for mentioning it. I went grocery-shopping today, and naturally forgot all about looking for it. . Jennifer On 2/19/12, Nancy Martin wrote: > Hi, > I don't know exactly, but I'd look at Wal-Mart or your grocery store. > Hth, Nancy Martin > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca Manners > Sent: Saturday, February 18, 2012 4:35 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Barilla cut spaghetti > > Do you know where she got it? > > Becky > > -Original Message- > From: Nancy Martin > Sent: Saturday, February 18, 2012 5:21 PM > To: cookinginthedark@acbradio.org ; peeps-co...@yahoogroups.com ; > cozykitc...@yahoogroups.com > Subject: [CnD] Barilla cut spaghetti > > Hi everyone, > > My sister showed me a pasta product I find intriguing enough to share. > I believe it's made by Barilla. It's cut spaghetti. Each piece is > about half as long as your finger. Not only could you avoid those > endless strands, but this product could be used in soups. I'm not sure > if this is whole grain pasta or not. I was most interested in its > length. > > Nancy Martin > > Oklahoma > > ___ > 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 message. > Checked by AVG - www.avg.com > Version: 2012.0.1913 / Virus Database: 2112/4817 - Release Date: > 02/18/12 > > ___ > 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] Barilla cut spaghetti
That's a good idea also and I think that could work. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew Hunthausen Sent: Sunday, February 19, 2012 11:20 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Barilla cut spaghetti I haven't done this, but as a suggestion, what about putting the noodles in a large zip lock bag and then breaking them up? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Chambers Sent: Sunday, February 19, 2012 8:12 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Barilla cut spaghetti This may not happen to others, but when I break spaghetti, pieces invariably fly around the room. . I keep it in the bag as much as possible, but some pieces simply become airborne. I love this idea of the Barilla cut, Nancy, and thank you for mentioning it. I went grocery-shopping today, and naturally forgot all about looking for it. . Jennifer On 2/19/12, Nancy Martin wrote: > Hi, > I don't know exactly, but I'd look at Wal-Mart or your grocery store. > Hth, Nancy Martin > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca Manners > Sent: Saturday, February 18, 2012 4:35 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Barilla cut spaghetti > > Do you know where she got it? > > Becky > > -Original Message- > From: Nancy Martin > Sent: Saturday, February 18, 2012 5:21 PM > To: cookinginthedark@acbradio.org ; peeps-co...@yahoogroups.com ; > cozykitc...@yahoogroups.com > Subject: [CnD] Barilla cut spaghetti > > Hi everyone, > > My sister showed me a pasta product I find intriguing enough to share. > I believe it's made by Barilla. It's cut spaghetti. Each piece is > about half as long as your finger. Not only could you avoid those > endless strands, but > this product could be used in soups. I'm not sure if this is whole > grain pasta or not. I was most interested in its length. > > Nancy Martin > > Oklahoma > > ___ > 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 message. > Checked by AVG - www.avg.com > Version: 2012.0.1913 / Virus Database: 2112/4817 - Release Date: > 02/18/12 > > ___ > 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 message. Checked by AVG - www.avg.com Version: 10.0.1424 / Virus Database: 2112/4819 - Release Date: 02/19/12 ___ 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] repost for Charles:Honey-Spiced Cider
Sugar, if you want full forgiveness for your "horrible sin", you must repost that recipe 1 times for each and every member. You must stand on your head 3 times a day, 3 minutes each time, and chant: "sometimes I feel like a subjectless child". Then the special committee will discuss your case and make its ruling, which you cannot appeal of course! Come on people! Seriously! Don't we all make a mistake from time to time? How hard do we have to be on other people just to feel good about ourselves? Think about it! Sisi - Original Message - From: "Sugar" To: "Cooking In The Dark" Sent: Monday, February 20, 2012 5:23 PM Subject: [CnD] repost for Charles:Honey-Spiced Cider Steve, Dale and other mods... please accept my apology for my huge, huge, huge mistake,and I apologize to all the entirer list for my mistake of jaws not including the name of the recipie, and for me not checking; I am certain, this has happened to the best of us..smile so just for you dearest: is again: Honey-Spiced Cider Yield: 8 servings 5 cups apple cider 3/4 cup honey 2 small navel oranges 24 whole cloves 7 cinnamon sticks 1 (4 inch) strip lemon zest (colored portion of peel) 1/4 tsp grated nutmeg Combine cider and honey in a saucepan; stir over medium heat until honey dissolves. Slice oranges into quarters; push 3 cloves into the rind of each slice. Add slices to the cider along with cinnamon sticks, lemon zest and nutmeg. Simmer on low heat, covered, for 20 minutes. Remove fruit and spices, serve hot. " Do everything without complaining or arguing, so that you may become blameless and pure, children of God without fault in a crooked and depraved generation, in which you shine like stars in the universe. -- Philippians 2:14-15" ~Be Blessed, Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6899 (20120220) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] this one's for dale
thank you heidy, here's the recipe one more time. Ingredients: 1/2 pound bacon 1 pound ground beef 1 pound ground pork 1 green bell pepper, diced 1 yellow onion, diced 1 Trinidad Moruga Scorpion pepper, diced 2 cloves garlic, peeled and minced 1 1/2 tablespoons ground cumin 1 tablespoon crushed red pepper flakes 3 tablespoons chili powder 2 tablespoons beef bouillon granules 1 (28 ounce) can crushed tomatoes 2 (16 ounce) cans whole peeled tomatoes, drained 2 (16 ounce) cans chili beans, drained 1 (12 fluid ounce) can beer 3 ounces tomato paste 1 ounce chile paste 2 cups water Directions: Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop. Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, Trinidad Moruga Scorpion pepper, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water. Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes. -- Hank & Gail Johnson something for everyone. http://www.youtube.com/watch?v=X9PNTCwRneY enjoy! Sharing a story or helping someone opens my heart to God's love. 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] repost for Charles:Honey-Spiced Cider
I do not feel you email was necessary. What he said with jaws reading it to you, may have came across to you much more different than it was really meant. He may should have worded it different, but, come on people don't you too say things and it is took wrong too? So now is this a Christian way to carry on and on running someone down for emailing this too? Does two wrongs make a right? It is in the rules to put a subject line on your emails, and, YES we all forget and mess up, no one said we don't, but he was pointing out the rules and how people don't sometimes even read it when no subject line and etc. Now why not drop these cut down comments that you and Sugar are doing before it gets out of hand, and, everyone acts like children arguing and fighting. Charles may of been wrong, but, so are you two coming back pushing buttons that could make anyone including me mad. Katie Swallowing your pride seldom leads to indigestion. - Original Message - From: "Sisi Ben-Simon" To: ; "Sugar" Sent: Monday, February 20, 2012 12:06 PM Subject: Re: [CnD] repost for Charles:Honey-Spiced Cider Sugar, if you want full forgiveness for your "horrible sin", you must repost that recipe 1 times for each and every member. You must stand on your head 3 times a day, 3 minutes each time, and chant: "sometimes I feel like a subjectless child". Then the special committee will discuss your case and make its ruling, which you cannot appeal of course! Come on people! Seriously! Don't we all make a mistake from time to time? How hard do we have to be on other people just to feel good about ourselves? Think about it! Sisi - Original Message - From: "Sugar" To: "Cooking In The Dark" Sent: Monday, February 20, 2012 5:23 PM Subject: [CnD] repost for Charles:Honey-Spiced Cider Steve, Dale and other mods... please accept my apology for my huge, huge, huge mistake,and I apologize to all the entirer list for my mistake of jaws not including the name of the recipie, and for me not checking; I am certain, this has happened to the best of us..smile so just for you dearest: is again: Honey-Spiced Cider Yield: 8 servings 5 cups apple cider 3/4 cup honey 2 small navel oranges 24 whole cloves 7 cinnamon sticks 1 (4 inch) strip lemon zest (colored portion of peel) 1/4 tsp grated nutmeg Combine cider and honey in a saucepan; stir over medium heat until honey dissolves. Slice oranges into quarters; push 3 cloves into the rind of each slice. Add slices to the cider along with cinnamon sticks, lemon zest and nutmeg. Simmer on low heat, covered, for 20 minutes. Remove fruit and spices, serve hot. " Do everything without complaining or arguing, so that you may become blameless and pure, children of God without fault in a crooked and depraved generation, in which you shine like stars in the universe. -- Philippians 2:14-15" ~Be Blessed, Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ______ Information from ESET NOD32 Antivirus, version of virus signature database 6899 (20120220) __ The message was checked by ESET NOD32 Antivirus. 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
[CnD] CHINESE LAUNDRY
CHINESE LAUNDRY 2-3 lbs Ground Beef, browned 1/2 cup uncooked, Instant Rice 1 (10 oz) can Cream of Chicken Soup 1 (10 oz) can Cream of Mushroom Soup 1/2 cup Water, HOT 1/3 cup Celery or Green Pepper, chopped 1/3 cup Onion, chopped Pepper to taste 1 (14 oz) can Bean Sprouts, drained 1/4 cup Soy Sauce 1 (10 oz) can Mushrooms, drained 1 (2-3/4 oz) can Chow Mein Noodles Place all of the ingredients except the Chow Mein Noodles, in layers, in a large baking dish. Cover and bake 30 minutes at 350°°F. Uncover and add Chow Mein Noodles and bake for an additional 30 minutes. Makes 8-10 servings. From Rick. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] georgeforeman manual
Good afternoon all. I was wondering if anyone has the manual for the george foreman 6 plate evolve grill? I found it online once and for the life of me can't remember where. May and Prince Noah cell: 613-863-5845 or 1-888-778-2544 email: mcdonald@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Let's Not Be So Hard on Each OtherRe: repost for Charles:Honey-Spiced Cider
Charles, that was a great one for forgiveness. We are way too hard on each other. It's so easy to see the wrongs that others do, but quite another thing to notice the wrongs we do. Tom Dickhoner from Cincinnati, Ohio - Original Message - From: "Sisi Ben-Simon" To: ; "Sugar" Sent: Monday, February 20, 2012 1:06 PM Subject: Re: [CnD] repost for Charles:Honey-Spiced Cider Sugar, if you want full forgiveness for your "horrible sin", you must repost that recipe 1 times for each and every member. You must stand on your head 3 times a day, 3 minutes each time, and chant: "sometimes I feel like a subjectless child". Then the special committee will discuss your case and make its ruling, which you cannot appeal of course! Come on people! Seriously! Don't we all make a mistake from time to time? How hard do we have to be on other people just to feel good about ourselves? Think about it! Sisi - Original Message - From: "Sugar" To: "Cooking In The Dark" Sent: Monday, February 20, 2012 5:23 PM Subject: [CnD] repost for Charles:Honey-Spiced Cider Steve, Dale and other mods... please accept my apology for my huge, huge, huge mistake,and I apologize to all the entirer list for my mistake of jaws not including the name of the recipie, and for me not checking; I am certain, this has happened to the best of us..smile so just for you dearest: is again: Honey-Spiced Cider Yield: 8 servings 5 cups apple cider 3/4 cup honey 2 small navel oranges 24 whole cloves 7 cinnamon sticks 1 (4 inch) strip lemon zest (colored portion of peel) 1/4 tsp grated nutmeg Combine cider and honey in a saucepan; stir over medium heat until honey dissolves. Slice oranges into quarters; push 3 cloves into the rind of each slice. Add slices to the cider along with cinnamon sticks, lemon zest and nutmeg. Simmer on low heat, covered, for 20 minutes. Remove fruit and spices, serve hot. " Do everything without complaining or arguing, so that you may become blameless and pure, children of God without fault in a crooked and depraved generation, in which you shine like stars in the universe. -- Philippians 2:14-15" ~Be Blessed, Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6899 (20120220) __ The message was checked by ESET NOD32 Antivirus. 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
[CnD] Spaghetti Sour Cream Casserole
Spaghetti Sour Cream Casserole 1 pound ground hamburger, uncooked 8 oz. tomato sauce (roasted garlic flavor, if possible) 8 oz. uncooked spaghetti, broken into thirds 8 oz. sour cream 4 oz. cream cheese 4 green onions, chopped 2 oz. freshly grated parmesan cheese Note: reduced fat sour cream and cream cheese can be substituted. Preheat oven to 375 degrees. Brown ground beef in a frying pan until cooked. Drain fat. In a small saucepan, combine tomato sauce and cooked hamburger; simmer 10 minutes. Meanwhile, cook 8 spaghetti according to package directions. Mix in a bowl the sour cream, cream cheese, and chopped green onions. In a 2 quart casserole dish, layer spaghetti, half the sour cream mixture, and the meat sauce. Repeat layers. Top with parmesan. Bake at 375 degrees 25 minutes, until bubbly. Rest 10 minutes before serving. Enjoy. From Jackie. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] repost for Charles:Honey-Spiced Cider
I didn't send my post to feel good about myself. Maybe your screen reader made my message sound harsh. Reread it and think of it as constructive criticism rather than negatively, as that was my intent. I was pointing out the importance of using a subject line. Most Email programs will not send a message without a subject line, and will alert you to the fact that there isn't one, then ask if you want to send anyway? If it does, answer "no", type one in, then send. HTH. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Sisi Ben-Simon" To: ; "Sugar" Sent: Monday, February 20, 2012 12:06 PM Subject: Re: [CnD] repost for Charles:Honey-Spiced Cider Sugar, if you want full forgiveness for your "horrible sin", you must repost that recipe 1 times for each and every member. You must stand on your head 3 times a day, 3 minutes each time, and chant: "sometimes I feel like a subjectless child". Then the special committee will discuss your case and make its ruling, which you cannot appeal of course! Come on people! Seriously! Don't we all make a mistake from time to time? How hard do we have to be on other people just to feel good about ourselves? Think about it! Sisi - Original Message - From: "Sugar" To: "Cooking In The Dark" Sent: Monday, February 20, 2012 5:23 PM Subject: [CnD] repost for Charles:Honey-Spiced Cider Steve, Dale and other mods... please accept my apology for my huge, huge, huge mistake,and I apologize to all the entirer list for my mistake of jaws not including the name of the recipie, and for me not checking; I am certain, this has happened to the best of us..smile so just for you dearest: is again: Honey-Spiced Cider Yield: 8 servings 5 cups apple cider 3/4 cup honey 2 small navel oranges 24 whole cloves 7 cinnamon sticks 1 (4 inch) strip lemon zest (colored portion of peel) 1/4 tsp grated nutmeg Combine cider and honey in a saucepan; stir over medium heat until honey dissolves. Slice oranges into quarters; push 3 cloves into the rind of each slice. Add slices to the cider along with cinnamon sticks, lemon zest and nutmeg. Simmer on low heat, covered, for 20 minutes. Remove fruit and spices, serve hot. " Do everything without complaining or arguing, so that you may become blameless and pure, children of God without fault in a crooked and depraved generation, in which you shine like stars in the universe. -- Philippians 2:14-15" ~Be Blessed, Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6899 (20120220) __ The message was checked by ESET NOD32 Antivirus. 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
[CnD] email list
I had a message a few weeks ago about another email list. It is Cozy Kitchen. I have had some computer problems. Can someone tell me how to join that list? Thank you. Debbie Deatherage ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] email list
To subscribe to cozy kitchen, send an e-mail to cozykitchen-subscr...@yahoogroups.com. We look forward to seeing you there. Susan -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of debbie deatherage Sent: Monday, February 20, 2012 6:06 PM To: cookinginthedark@acbradio.org Subject: [CnD] email list I had a message a few weeks ago about another email list. It is Cozy Kitchen. I have had some computer problems. Can someone tell me how to join that list? Thank you. Debbie Deatherage ___ 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] found manual
Good evening. Please disregard my earlier message in regards to the manual I was looking for. I found it. Good thing, I really wanted to make my hamburgers and couldn't remember for the life of me what order the buttons went in. May and Prince Noah cell: 613-863-5845 or 1-888-778-2544 email: mcdonald@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] The Schwan's site
Hi Becky, I'd imagine they'd deliver to where you live. There's a zip code locater on the site, so you can go there and put in your zip code or I can do it if you tell me what it is. They don't have the food shipped to you or anything, they use the regular schwans person that would come through your neighborhood. You just place an order for what you want and then you pay with your card on the site or you can pay the schwans person when they get to your house. That's how it works. it just makes it faster because then your order is all ready and all they have to do is have it ready for you on the truck. I hope that makes sense. Take Care, Dawnielle -Original Message- From: Becky Sent: Wednesday, February 15, 2012 10:07 PM To: cookinginthedark@acbradio.org Cc: Subject: Re: [CnD] The Schwan's site Hello, just wondering where this site is located. Once in awhile we do our grocery shopping on line so I wanted to know if they deliver in the state of California. Sent from my iPhone On Feb 15, 2012, at 4:20 PM, I am Thing wrote: Hi Allison, My ex and I used to use the schwans site all the time. The last time I used it was a couple of years ago and I found it quite accessible then. I just took a look around and it seems quite accessible now as well. I didn't buy anything, but I added a couple items to my cart and closed the site. If you want to order via the site and still have problems, I'd be happy to try to help. Let me know off list if you need/want help. Take care, Dawnielle -Original Message- From: Allison Fallin Sent: Saturday, February 11, 2012 5:20 PM To: cookinginthedark@acbradio.org Subject: [CnD] The Schwan's site I buy Schwan's foods and order them by phone because the last time I tried to use the site, it wasn't very accessible. Has it improved and if anyone uses it successfully, can you tell me how you do it? Thanks. Allison Fallin ___ 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] email list
I can't subscribe because when I did I got a message back from Yahoo about bounced messages. I followed there link but got nowhere. When I tried to hit enter on there customer support that didn't work either. Thanks for the info. Debbie Deatherage -Original Message- From: Susan Lumpkin Sent: Monday, February 20, 2012 7:19 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] email list To subscribe to cozy kitchen, send an e-mail to cozykitchen-subscr...@yahoogroups.com. We look forward to seeing you there. Susan -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of debbie deatherage Sent: Monday, February 20, 2012 6:06 PM To: cookinginthedark@acbradio.org Subject: [CnD] email list I had a message a few weeks ago about another email list. It is Cozy Kitchen. I have had some computer problems. Can someone tell me how to join that list? Thank you. Debbie Deatherage ___ 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] Sauer Kraut In A Crock Pot
We have a missions' conference at our church this weekend. If anyone has a sauer kraut recipe, please pass that information onto me. Someone said they had one with brought worsts, new potatoes, and apple which sounded good. What are new potatoes? Do they have to be sliced once they are out of the can? How about the apple, can canned ables be used, or do you peal, core and cut the apple? Tom Dickhoner from Cincinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sauer Kraut In A Crock Pot
I used canned new potatoes, and you can get them sliced or diced from some grocery stores, but an egg slicer will slice them no problem if you get whole ones. I core apples, of course, but never peel them for anything, as why throw all that good nutrition from the peel out? What I generally use is two packages of smok4ed bratwurst, (Johnsonville is a decent brand) with two cans of new potatoes in the bottom of the pot and then a jar or bag of sauerkraut tossed with an apple cut into small pieces and a heaping tablespoon of whole peppercorns. It's potatoes, then kraut, then bratwursts, in layers, on the stove simmering for about 20 minutes, or you could put it all in a crock pot and cook for around 4 hours or so until the brats become puffy and tight skinned. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tom Dickhoner Sent: Monday, February 20, 2012 9:32 PM To: cookinginthedark@acbradio.org Subject: [CnD] Sauer Kraut In A Crock Pot We have a missions' conference at our church this weekend. If anyone has a sauer kraut recipe, please pass that information onto me. Someone said they had one with brought worsts, new potatoes, and apple which sounded good. What are new potatoes? Do they have to be sliced once they are out of the can? How about the apple, can canned ables be used, or do you peal, core and cut the apple? Tom Dickhoner from Cincinnati, Ohio ___ 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] Sauer Kraut In A Crock Pot
You don't want to use canned potatoes and jarred apples with your sauerkraut. Using new potatoes means that you don't have to peel them because the skin is so thin. New potatoes are a type of potato; I can't speak to whether it also means that they are dug up earlier than other potatoes. Don't forget to sweeten your sauerkraut with a little brown sugar to taste. Boil the whole mess together. Dawnelle - Original Message - From: "Tom Dickhoner" To: Sent: Monday, February 20, 2012 10:32 PM Subject: [CnD] Sauer Kraut In A Crock Pot We have a missions' conference at our church this weekend. If anyone has a sauer kraut recipe, please pass that information onto me. Someone said they had one with brought worsts, new potatoes, and apple which sounded good. What are new potatoes? Do they have to be sliced once they are out of the can? How about the apple, can canned ables be used, or do you peal, core and cut the apple? Tom Dickhoner from Cincinnati, Ohio ___ 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] email list
I tried to subscribe to it for you. What did you get back? Susan -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of debbie deatherage Sent: Monday, February 20, 2012 9:30 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] email list I can't subscribe because when I did I got a message back from Yahoo about bounced messages. I followed there link but got nowhere. When I tried to hit enter on there customer support that didn't work either. Thanks for the info. Debbie Deatherage -Original Message- From: Susan Lumpkin Sent: Monday, February 20, 2012 7:19 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] email list To subscribe to cozy kitchen, send an e-mail to cozykitchen-subscr...@yahoogroups.com. We look forward to seeing you there. Susan -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of debbie deatherage Sent: Monday, February 20, 2012 6:06 PM To: cookinginthedark@acbradio.org Subject: [CnD] email list I had a message a few weeks ago about another email list. It is Cozy Kitchen. I have had some computer problems. Can someone tell me how to join that list? Thank you. Debbie Deatherage ___ 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
