Re: [CnD] oven frying
Thanks. I'll have to try that next time. Becky -Original Message- From: Jeri Milton Sent: Wednesday, December 12, 2012 6:31 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] oven frying Hi Becky. I oven fried some boneless skinless chicken breasts last week, using Bisquick and seasonings. Smile. I was worried about the same thing. I put quite a bit of vegetable oil in the baking dish, so that the chicken was covered about half way up the side. Then about half way through the cooking process, we flipped each piece over and continued baking. I just held my breath and hoped like the dickins they didn't stick! It worked. I think it was the amount of oil that I used. Fattening yes, but it was delicious. Good luck. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of rebecca manners Sent: Wednesday, December 12, 2012 2:04 PM To: cookinginthedark@acbradio.org Subject: [CnD] oven frying Hi everyone. I am going to oven fry some cube steak tonight. My recipe uses bisquick and seasonings. My question is, How can I make sure the batter does not stick to the pan? I have tried spraying the pan, but it doesn’t seem to help. Any suggestions? Thanks, Becky ___ 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] FW: Firecracker wings wanted
Was there supposed to have been a recipe here? --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Mike and jean" To: Sent: Wednesday, December 12, 2012 9:16 AM Subject: [CnD] FW: Firecracker wings wanted Exercise Daily Walk with God -Original Message- From: Mike and jean [mailto:mjs1...@sc.rr.com] Sent: Wednesday, December 12, 2012 9:53 AM To: 'cookinginthedark@acbradio.org' Subject: Firecracker wings wanted Recently someone posted a recipe for firecracker wings. I would love to have this one again. Thanks, mike ___ 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] FW: Firecracker wings wanted
This was a request for a recipe called firecracker wings. I had to forward the original message because I am having problems posting to the list. The body of the message specifically asked for the recipe. Mike Exercise Daily Walk with God -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, December 13, 2012 9:21 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] FW: Firecracker wings wanted Was there supposed to have been a recipe here? --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Mike and jean" To: Sent: Wednesday, December 12, 2012 9:16 AM Subject: [CnD] FW: Firecracker wings wanted > > > Exercise Daily > Walk with God > > -Original Message- > From: Mike and jean [mailto:mjs1...@sc.rr.com] > Sent: Wednesday, December 12, 2012 9:53 AM > To: 'cookinginthedark@acbradio.org' > Subject: Firecracker wings wanted > > Recently someone posted a recipe for firecracker wings. I would love to > have this one again. Thanks, mike > > ___ > 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] Firecracker Wings
Firecracker Wings Lightly breaded and oven-baked, these wings get their kick from a "fiery" blend of chili powder and peppers. Serve with a side of blue cheese or ranch dressing. Makes 6 (3-wing) appetizer servings. Prep Time: 10 minutes Cook Time: 30 minutes 1/2 cup plain dry bread crumbs 1 tablespoon McCormick® Chili Powder 1 teaspoon McCormick® Garlic Salt 1/4 teaspoon McCormick® Black Pepper, Ground 1/4 teaspoon McCormick® Red Pepper, Ground 2 pounds chicken wing pieces Blue cheese or ranch dressing (optional) 1. Preheat oven to 425°F. 2. Mix bread crumbs and spices in large resealable plastic bag. Add chicken wings in batches; shake to coat well. Arrange chicken wings in single layer on large foil-lined shallow baking pan. 3. Bake 30 minutes or until chicken is cooked through. Serve with blue cheese or ranch dressing, if desired. Test Kitchen Tip: Prepare as directed, using 1 to 2 teaspoons McCormick® Hot Shot!® Black & Red Pepper Blend in place of the Chili Powder, Ground Black Pepper and Ground Red Pepper. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] fire cracker wings
Under $1.25 per serving. Lightly breaded and oven-baked, these wings get their kick from a "fiery" blend of chili powder and peppers. Serve with a side of blue cheese or ranch dressing. Makes 6 (3-wing) appetizer servings. Prep Time: 10 minutes Cook Time: 30 minutes INGREDIENTS 1/2 cup plain dry bread crumbs 1 tablespoon McCormick® Chili Powder 1 teaspoon McCormick® Garlic Salt 1/4 teaspoon McCormick® Black Pepper, Ground 1/4 teaspoon McCormick® Red Pepper, Ground 2 pounds chicken wing pieces Blue cheese or ranch dressing (optional) DIRECTIONS 1. Preheat oven to 425°F. 2. Mix bread crumbs and spices in large resealable plastic bag. Add chicken wings in batches; shake to coat well. Arrange chicken wings in single layer on large foil-lined shallow baking pan. 3. Bake 30 minutes or until chicken is cooked through. Serve with blue cheese or ranch dressing, if desired. Tips Test Kitchen Tip: Prepare as directed, using 1 to 2 teaspoons McCormick® Hot Shot!® Black & Red Pepper Blend in place of the Chili Powder, Ground Black Pepper and Ground Red Pepper. NUTRITION INFORMATION per serving -- 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. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] fire cracker wings
Did you say that this makes 1 and a half servings? Well, if not, it probably would for me. These sound really good! --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "gail johnson" To: Sent: Thursday, December 13, 2012 11:37 AM Subject: [CnD] fire cracker wings Under $1.25 per serving. Lightly breaded and oven-baked, these wings get their kick from a "fiery" blend of chili powder and peppers. Serve with a side of blue cheese or ranch dressing. Makes 6 (3-wing) appetizer servings. Prep Time: 10 minutes Cook Time: 30 minutes INGREDIENTS 1/2 cup plain dry bread crumbs 1 tablespoon McCormick® Chili Powder 1 teaspoon McCormick® Garlic Salt 1/4 teaspoon McCormick® Black Pepper, Ground 1/4 teaspoon McCormick® Red Pepper, Ground 2 pounds chicken wing pieces Blue cheese or ranch dressing (optional) DIRECTIONS 1. Preheat oven to 425°F. 2. Mix bread crumbs and spices in large resealable plastic bag. Add chicken wings in batches; shake to coat well. Arrange chicken wings in single layer on large foil-lined shallow baking pan. 3. Bake 30 minutes or until chicken is cooked through. Serve with blue cheese or ranch dressing, if desired. Tips Test Kitchen Tip: Prepare as directed, using 1 to 2 teaspoons McCormick® Hot Shot!® Black & Red Pepper Blend in place of the Chili Powder, Ground Black Pepper and Ground Red Pepper. NUTRITION INFORMATION per serving -- 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. ___ 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] Hello all, I am making lasagna for my Christmas dinner. Does anybody have any favorite recipes to share?
Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hello all, I am making lasagna for my Christmas dinner. Does anybody have any favorite recipes to share?
Hello you accidentally typed your message in the subject field. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jody milisavic1 Sent: Thursday, December 13, 2012 1:59 PM To: Cookinginthedark@acbradio.org Subject: [CnD] Hello all, I am making lasagna for my Christmas dinner. Does anybody have any favorite recipes to share? Sent from my iPhone ___ 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] Hello all, I am making lasagna for my Christmas dinner. Does anybody have any favorite recipes to share?
Oh dear, just trying to send with my iPhone. Sohry. I seem to be able to reply propperly but not send. Sent from my iPhone On Dec 13, 2012, at 2:04 PM, "Laury-Johnson, Shawnese (DHS)" wrote: > Hello you accidentally typed your message in the subject field. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jody milisavic1 > Sent: Thursday, December 13, 2012 1:59 PM > To: Cookinginthedark@acbradio.org > Subject: [CnD] Hello all, I am making lasagna for my Christmas dinner. Does > anybody have any favorite recipes to share? > > > > Sent from my iPhone > ___ > 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] Hello all, I am making lasagna for my Christmas dinner. Does anybody have any favorite recipes to share?
Hi Jody, Yum - lasagna! I make Emeril's recipe. I even make the home-made tomato sauce, of which you use half for the lasagna - the rest is great on spaghetti or with baked penne pasta, ! with bechemel and mozzerella. Anyway, the one change I make in Emeril's recipe is that I use 1 pound of ground beef and 1/2 pound sweet and 1/2 pound spicy Italian sausages instead of the 2 pound of ground beef. Also, I rarely buy canned tomato sauce, so where he calls for canned tomato sauce in his Italian tomato sauce recipe, I puree 2 cans of stewed tomatoes with my imersion blender and throw that in instead. Anyway, here's the recipe, and Merry delicious Christmas! Penny Emeril's 1-2-3 Lasagna Ingredients 2 pounds ground beef 5 cups Basic Red Sauce, recipe follows 1 (15-ounce) container ricotta 2 large eggs 1 cup grated Parmesan 1 pound grated Mozzarella 1/2 teaspoon Essence (YOu can buy the spice blend in the supermarket, or make your own with thyme, paprika, oregano, and salt and pepper. 1/2 teaspoon salt 2 teaspoons chopped fresh parsley 1 teaspoon dried basil 1/4 teaspoon ground black pepper 12 dried (uncooked) lasagna noodles Directions Preheat the oven to 375 degrees F. In a large saucepan, add the ground beef and brown over medium heat. Season with salt, pepper, and Essence. Add the tomato sauce and simmer for 10 minutes. In a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated Parmesan, 1/2 cup grated mozzarella, the Essence, salt, parsley, basil, and black pepper. Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13 by 9 by 2-inch) casserole. Lay 3 lasagna noodles lengthwise down the dish. The noodles should not touch one another. Spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula . Sprinkle 1 cup of the mozzarella evenly over the ricotta. Repeat with the remaining ingredients, for a total of 4 layers of noodles . Sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce, and top with the remaining 1/2 cup of Parmesan. Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour. Remove the casserole from the oven, and remove the aluminum foil. Return to the oven and bake, uncovered, for 10 minutes. Remove from the oven and let sit for 10 minutes before serving. Basic Red Sauce: 2 (28-ounce) cans whole peeled tomatoes (Use San Marzano tomatoes if you can!) 2 tablespoons olive oil 1-1/2 cups chopped yellow onions (1 medium yellow onion) 1 teaspoon minced garlic (about 2 cloves garlic) 1/2 teaspoon salt 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/8 teaspoon ground black pepper 2 (15-ounce) cans tomato sauce 3 tablespoons tomato paste 2 cups water 1 teaspoon sugar Place the tomatoes in a large bowl and squeeze to break into small pieces. Set aside. In a heavy 5-quart pot, heat the olive oil over medium heat. Add the onions , garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes. Add the tomato sauce, tomato paste, water, sugar and reserved crushed tomatoes, stir well, and bring to a simmer. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally. Remove from the heat, and use as needed. Yield: 10 cups (2 1/2 quarts) On 12/13/12, jody milisavic1 <1973j...@gmail.com> wrote: > Oh dear, just trying to send with my iPhone. Sohry. I seem to be able to > reply propperly but not send. > > Sent from my iPhone > > On Dec 13, 2012, at 2:04 PM, "Laury-Johnson, Shawnese (DHS)" > wrote: > >> Hello you accidentally typed your message in the subject field. >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jody >> milisavic1 >> Sent: Thursday, December 13, 2012 1:59 PM >> To: Cookinginthedark@acbradio.org >> Subject: [CnD] Hello all, I am making lasagna for my Christmas dinner. >> Does anybody have any favorite recipes to share? >> >> >> >> Sent from my iPhone >> ___ >> 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] Please help
I made some red velvet cookies yesterday that started with a sugar cookie mix. The recipe said to make the cookies into 1 inch balls which I did. I thought they would spread out but they looked like little biscuits and they tasted bready not like cookies at all. I went exactly by the recipe. Has anyone ever had this problem? I threw the things away. I was so frustrated. Any ideas what could have happened let me know. Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hello all, I am making lasagna for my Christmas dinner. Does anybody have any favorite recipes to share?
Lora has one. I don't have it offhand, but she can give it. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jody milisavic1 Sent: Thursday, December 13, 2012 1:59 PM To: Cookinginthedark@acbradio.org Subject: [CnD] Hello all, I am making lasagna for my Christmas dinner. Does anybody have any favorite recipes to share? Sent from my iPhone ___ 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] Hello all, I am making lasagna for my Christmas dinner. Does anybody have any favorite recipes to share?
It's no problem. Just wanted to let you know. This list will still respond to your request. Lasagna is a great dish to make and it tastes yummy. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jody milisavic1 Sent: Thursday, December 13, 2012 2:30 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Hello all, I am making lasagna for my Christmas dinner. Does anybody have any favorite recipes to share? Oh dear, just trying to send with my iPhone. Sohry. I seem to be able to reply propperly but not send. Sent from my iPhone On Dec 13, 2012, at 2:04 PM, "Laury-Johnson, Shawnese (DHS)" wrote: > Hello you accidentally typed your message in the subject field. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jody milisavic1 > Sent: Thursday, December 13, 2012 1:59 PM > To: Cookinginthedark@acbradio.org > Subject: [CnD] Hello all, I am making lasagna for my Christmas dinner. Does > anybody have any favorite recipes to share? > > > > Sent from my iPhone > ___ > 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] fire cracker wings
Nope? Charles, this is how many servings this recipe has. Makes 6 (3-wing) appetizer servings. - Original Message - From: "Charles Rivard" To: Sent: Thursday, December 13, 2012 1:11 PM Subject: Re: [CnD] fire cracker wings Did you say that this makes 1 and a half servings? Well, if not, it probably would for me. These sound really good! --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "gail johnson" To: Sent: Thursday, December 13, 2012 11:37 AM Subject: [CnD] fire cracker wings Under $1.25 per serving. Lightly breaded and oven-baked, these wings get their kick from a "fiery" blend of chili powder and peppers. Serve with a side of blue cheese or ranch dressing. Makes 6 (3-wing) appetizer servings. Prep Time: 10 minutes Cook Time: 30 minutes INGREDIENTS 1/2 cup plain dry bread crumbs 1 tablespoon McCormick® Chili Powder 1 teaspoon McCormick® Garlic Salt 1/4 teaspoon McCormick® Black Pepper, Ground 1/4 teaspoon McCormick® Red Pepper, Ground 2 pounds chicken wing pieces Blue cheese or ranch dressing (optional) DIRECTIONS 1. Preheat oven to 425°F. 2. Mix bread crumbs and spices in large resealable plastic bag. Add chicken wings in batches; shake to coat well. Arrange chicken wings in single layer on large foil-lined shallow baking pan. 3. Bake 30 minutes or until chicken is cooked through. Serve with blue cheese or ranch dressing, if desired. Tips Test Kitchen Tip: Prepare as directed, using 1 to 2 teaspoons McCormick® Hot Shot!® Black & Red Pepper Blend in place of the Chili Powder, Ground Black Pepper and Ground Red Pepper. NUTRITION INFORMATION per serving -- 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. ___ 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] Hello all, I am making lasagna for my Christmas dinner. Does anybody have any favorite recipes to share?
Thank you, this sounds wonderful. Sent from my iPhone On Dec 13, 2012, at 2:49 PM, Penny Reeder wrote: > Hi Jody, Yum - lasagna! > I make Emeril's recipe. I even make the home-made tomato sauce, of > which you use half for the lasagna - the rest is great on spaghetti or > with baked penne pasta, ! with bechemel and mozzerella. Anyway, the > one change I make in Emeril's recipe is that I use 1 pound of ground > beef and 1/2 pound sweet and 1/2 pound spicy Italian sausages instead > of the 2 pound of ground beef. > > Also, I rarely buy canned tomato sauce, so where he calls for canned > tomato sauce in his Italian tomato sauce recipe, I puree 2 cans of > stewed tomatoes with my imersion blender and throw that in instead. > > Anyway, here's the recipe, and Merry delicious Christmas! > Penny > > Emeril's 1-2-3 Lasagna > Ingredients > 2 pounds ground beef > 5 cups Basic Red Sauce, recipe follows > 1 (15-ounce) container ricotta > 2 large eggs > 1 cup grated Parmesan > 1 pound grated Mozzarella > 1/2 teaspoon Essence (YOu can buy the spice blend in the supermarket, > or make your own with thyme, paprika, oregano, and salt and pepper. > 1/2 teaspoon salt > 2 teaspoons chopped fresh parsley > 1 teaspoon dried basil > 1/4 teaspoon ground black pepper > 12 dried (uncooked) lasagna > noodles > Directions > Preheat the oven to 375 degrees F. > In a large saucepan, add the > ground beef and brown over medium heat. Season with salt, pepper, and > Essence. Add the tomato sauce and simmer for 10 minutes. > In a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated > Parmesan, 1/2 cup grated mozzarella, the Essence, salt, > parsley, basil, and black pepper. > Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13 by 9 > by 2-inch) casserole. > Lay 3 lasagna noodles lengthwise down the dish. The noodles should not touch > one > another. Spoon 3/4 cup of the ricotta mixture over the noodles, and > spread evenly > with a rubber spatula > . Sprinkle 1 cup of the mozzarella evenly over the ricotta. Repeat > with the remaining > ingredients, for a total of 4 layers of > noodles > . Sprinkle the remaining 1 cup of mozzarella over the top layer of > tomato sauce, and top with the remaining 1/2 cup of Parmesan. > Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour. > Remove the casserole from the oven, and remove the aluminum foil. > Return to the oven and bake, uncovered, for 10 minutes. > Remove from the oven and let sit for 10 minutes before serving. > Basic Red Sauce: > 2 (28-ounce) cans whole peeled > tomatoes (Use San Marzano tomatoes if you can!) > 2 tablespoons olive oil > 1-1/2 cups chopped yellow onions (1 medium yellow onion) > 1 teaspoon minced garlic (about 2 cloves garlic) > 1/2 teaspoon salt > 1/2 teaspoon dried basil > 1/2 teaspoon dried oregano > 1/8 teaspoon ground black pepper > 2 (15-ounce) cans tomato sauce > 3 tablespoons tomato paste > 2 cups water > 1 teaspoon sugar > Place the tomatoes in a large bowl and squeeze to break into small > pieces. Set aside. > In a heavy 5-quart pot, heat the olive oil over medium heat. Add the > onions , garlic, salt, basil, oregano and black pepper, and cook, > stirring, until soft, > 5 minutes. Add the tomato sauce, tomato paste, water, sugar and reserved > crushed > tomatoes, stir well, and bring to a simmer. Lower the heat to medium-low, and > simmer uncovered for 45 minutes, stirring occasionally. > Remove from the heat, and use as needed. > Yield: 10 cups (2 1/2 quarts) > > > On 12/13/12, jody milisavic1 <1973j...@gmail.com> wrote: >> Oh dear, just trying to send with my iPhone. Sohry. I seem to be able to >> reply propperly but not send. >> >> Sent from my iPhone >> >> On Dec 13, 2012, at 2:04 PM, "Laury-Johnson, Shawnese (DHS)" >> wrote: >> >>> Hello you accidentally typed your message in the subject field. >>> >>> -Original Message- >>> From: cookinginthedark-boun...@acbradio.org >>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jody >>> milisavic1 >>> Sent: Thursday, December 13, 2012 1:59 PM >>> To: Cookinginthedark@acbradio.org >>> Subject: [CnD] Hello all, I am making lasagna for my Christmas dinner. >>> Does anybody have any favorite recipes to share? >>> >>> >>> >>> Sent from my iPhone >>> ___ >>> 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/cookingintheda
[CnD] Soup Recipe's please
I would like to have some soup recipe's. I would like vegetable soup, broccoli soup and any other good soup you have. Not to crazy about chicken soup. Nancy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] George And Lora's Thanksgiving Lasagna
George And Lora's Thanksgiving Lasagna (Lora Leggett 2008.11.29) 8 lasagna noodles, uncooked 1 pound ricotta cheese 8 oz. shredded Mozzarella cheese or slices, reserve some for the top 1/2 pound hamburger 2 hot Italian sausages garlic powder or minced garlic 1 jar (32 oz.) spaghetti sauce salt and pepper to taste water as needed small amount of butter for pan, optional Rub a little butter on the bottom of a 9 by 13 inch pan. Place 4 uncooked lasagna noodles on the pan. Do not boil ahead of time. In this meal 8 noodles are used with all the filling in the middle to make it easier so you don't have to divide off the filling or sauce. It works just as well as the other way of using 9 noodles in 3 layers. Remove the raw sausage meat from the casing by slitting the casing with your finger and sliding out the meat. Combine the sausage and hamburger meat. Sprinkle meat with a little garlic powder if you do not have fresh minced garlic and brown in a large skillet or Dutch oven. Drain the meat in a collander and wipe out the pan with a paper towel to remove most of the drippings. Brown 2 cloves minced garlic in a little butter or olive oil in the same pan if you are using fresh garlic. Return meat to the pan and add the jar of spaghetti sauce. Ccover and cook over medium heat for about a half hour while you prepare the cheese filling. In a small bowl put the ricotta cheese. Add half of the shredded Mozzarella or tear up the Mozzarella slices into small pieces. Add Parmesan cheese and stir to combine. Pour cheese filling over the lasagna noodles in the pan and spread evenly. add a little salt and pepper to taste. Pour or spoon spaghetti sauce with meat over the cheese filling. Cover with lasagna noodles. Push down. Pour the reserved Mozzarella cheese over the noodles. Sprinkle with Parmesan cheese and add a little water if you do not think it is covered enough. Slide the pan carefully into a plastic bag or use a pan cover if you have one. Chill several hours or overnight. Make sure the pan is level. Take out the pan, remove cover, and check to see that it isn't too dry on top. Sprinkle with a little water if needed and make sure the liquid is level. , Ifyou are using a glass pan put it into the cold oven. Do not go from a chilled pan into a preheated oven with glass. Preheat oven to 350 degrees with a metal pan. Bake at 350 degrees for 45 minutes to an hour. Let stand at least a half hour or more before cutting it if you can bear to wait with the wonderful smell in the kitchen. You may substitute cream of mushroom soup with an equal amount of water for the spaghetti sauce and cottage cheese for the ricotta. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] BROCCOLI CHEESE soup
Soups BROCCOLI CHEESE SOUP 4 chicken bouillon cubes 2 ½ cups diced potatoes 1 cup diced onion 1 cup diced celery 1 quart water Cool all of the above until tender (about 20 minutes) Add: 2 boxes frozen, chopped broccoli Cook for 10 minutes. Add: 1 lb. cubed Velveeta® cheese 2 cans cream of chicken soup BROCCOLI CHEESE SOUP 4 chicken bouillon cubes 2 ½ cups diced potatoes 1 cup diced onion 1 cup diced celery 1 quart water Cool all of the above until tender (about 20 minutes) Add: 2 boxes frozen, chopped broccoli Cook for 10 minutes. Add: 1 lb. cubed Velveeta® cheese 2 cans cream of chicken soup Cook until cheese melts. Deb Delaino Cook until cheese melts. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] hamburger and vegetable soup
Soup Hamburger Vegetable Soup Ingredients 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 1 24-ounce can (3 cups) vegetable juice or hot-style vegetable juice (regular or spicy V-8) 1 cup beef broth 1 pound peeled potatoes (about 3 medium), cubed 3 medium carrots, cut into 1/2-inch pieces 2 stalks celery, cut into 1/2-inch pieces 1 8-ounce can baked beans (optional) Directions 1. In a large saucepan or pot, cook ground beef and onion until meat is brown and onion is tender. Drain fat. 2. Stir in juice, beef broth, potatoes, carrots, celery, and beans, if you like. 3. Bring to boiling; reduce heat. Simmer the soup, covered, for about 30 minutes or till the vegetables are tender. Makes 6 servings. Nutrition Note: Reduce the sodium in this soup by using no-salt-added vegetable juice. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Please help
Could oven temperature been at fault? Not your setting of the oven temperature but some variation in oven performance during that bake? Generally with biscuits which are cousins of cookies the less they're handled by mixers and people's hands before they go into the oven the lighter and larger they will turn out. Did anybody else do anything with the recipe while it was in preparation or with the oven before these were finished baking? --- jude Adobe fiend for failing to Flash ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hello all, I am making lasagna for my Christmas dinner. Does anybody have any favorite recipes to share?
I always use the recipe on the lasagna noodle box and it works fine. Abby -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Sent: Thursday, December 13, 2012 12:21 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Hello all, I am making lasagna for my Christmas dinner. Does anybody have any favorite recipes to share? Lora has one. I don't have it offhand, but she can give it. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jody milisavic1 Sent: Thursday, December 13, 2012 1:59 PM To: Cookinginthedark@acbradio.org Subject: [CnD] Hello all, I am making lasagna for my Christmas dinner. Does anybody have any favorite recipes to share? Sent from my iPhone ___ 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] Full Proof Fudge
I have made this and it works. You don't need to have a thermometer or look for the soft ball stage. It is what we are giving for presents this year. Full Proof Fudge Ingredients: 1 cup butter unsalted preferred 2 cups sugar 1/2 cup milk 4-6 tablespoons cocoa powder 1 cup peanutbutter creamy or crunchy 1 cup nuts coarsely chopped (walnuts, pecan, or other. I used almonds. 3 cups quick cooking oats (do not use the longer cooking old-fashion oats. From personal experience I can tell you the fudge will not set up. 2 teaspoons vanilla 1 teaspoon pumpkin spice Method: 1. Melt the butter. 2. Add the sugar, milk, and cocoa. Keep stirring until it boils for one minute. If you end up doing it a couple minutes longer it will be fine. 3. Remove it from the heat. 4. Add the peanutbutter, oats, and vanilla. 5. Stir well. Make sure all the oats are covered totally. 6. The consistancy will be thick enough to drop by spoonfuls easily. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Our Special Recipes
Instead of writing each recipe out, why don't you see if a recipe is on the computer somewhere by searching and then compare the recipe with our special?? This would save you a lot of work and most of the time a recipe like I want is on the computer when I use google to search. Just a thought. -- From: "Lora Leggett" Sent: Wednesday, December 12, 2012 4:22 PM To: Subject: Re: [CnD] Wonderful Pound Cake Yep, it can be tbsp. Or it can be tbls. for a tablespoon and then I have seen ts or tsp. to mean a teaspoon. I either use one of those or write the words out when I see a capital T or a small t because it is too hard for some people to tell. I also write out the fractions 1/2 or 1/4 because some people's computers do not read the one symbol fractions. I have noticed if I curse over it, NVDA will say "one half" or "one quarter" I think. But I always change it to the long way so people will always be able to read it. I usually don't edit cookbooks but I do it when I add a recipe to one of my own folders, always make it clear because I went several years having to ask my girl friends what the measurements were and I decided never to leave people wondering when I send a recipe to a group. Lora Original Message - From: "Teresa Mullen" To: Sent: Wednesday, December 12, 2012 9:22 AM Subject: Re: [CnD] Wonderful Pound Cake I'm sure this has already been answered, but When a recipe calls for a Tablespoon it is Abbreviated as Tblsp. And as for a Teaspoon it is a small tsp. I may be wrong. Teresa -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead Sent: Tuesday, December 11, 2012 1:52 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Wonderful Pound Cake From what I understand, T is for tablespoon. And t is for teaspoon. - Original Message - From: "Laury-Johnson, Shawnese (DHS)" To: Sent: Tuesday, December 11, 2012 11:40 AM Subject: Re: [CnD] Wonderful Pound Cake Hello in this recipe is the T for tablespoon or teaspoon? -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead Sent: Monday, December 10, 2012 5:47 PM To: cooking-in-the-dark Subject: [CnD] Wonderful Pound Cake Wonderful Pound Cake 1 cup (2 sticks) butter 8 oz cream cheese 1 T sour cream 2 cups sugar 6 eggs, separated 1 T vanilla rind of 1 lemon, grated 3 cups self-rising flour 1 cup milk Cream butter and cream cheese together. Add sour cream and sugar and continue creaming together. Add egg yolks, vanilla and lemon rind. Then add flour and milk a little at a time, stirring well between. Beat egg whiles stiff and fold in. Bake at 350 degrees in a greased tube pan for about 1 hour. Test for doneness with a toothpick. ___ 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] rice cookers, Pressure cookers
I had a pressure cooker for years. I liked it a lot. The cookers are saver now. I always stayed in the kitchen when I used it. -- From: "Andrew Niven" Sent: Wednesday, December 12, 2012 9:08 PMI cooked potatoes, chicken, had, beets and now will get one for canning. I have a basic rice cooker and it does lots of things for me. Use these items with care and everything will be fine. To: Subject: Re: [CnD] rice cookers Hi Nicole. Thanks for the advice. However, my one is a cheapie from the supermarket, and the manual has no recipes in it. It just tells me quantities of rice and water to use. It has a steamer basket which sits on top of the rice pot. Cheers andrew Nicole Massey wrote: I strongly recommend that you get a digital copy of the manual to find out what they say you can use it for. Either scan your manual, or at least get someone to tell you the model number on it, then search for the manual. You may need to OCR it to get the information out of it, but it's well worth it, especially since just about any kitchen appliance seems to be required by law to include recipes in the documentation. I plan on doing this fairly soon for mine, as it can probably do a lot more than I use it for. Mine is a basic Panasonic, with a rice container and steamer basket, but with a single switch to turn it on, which pops up when it's done doing its thing. I'm sure there's a lot more it can do than what I'm using it for so far. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Andrew Niven Sent: Wednesday, December 12, 2012 6:31 PM To: cookinginthedark@acbradio.org Subject: [CnD] rice cookers Hi all. Thanks for all the tips on using rice cookers. The one I have is a very basic model with no extra settings on it. Do you people still use this type for all sorts of other things apart from rice? Many thanks. cheers Andrew ___ 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
