[CnD] Spring Salad With Light Feta Dressing Tried And True
Here's the salad recipe we made at the cooking group today, I attend monthly. I had to substitute green onions for the red one, the store didn't have any loose ones, and I also used grape tomatoes, instead of the cherry ones. Spring Salad With Light Feta Dressing 6 cups torn Boston or romaine lettuce 2 cups peeled cucumber chunks 12 cherry tomatoes, halved 4 slices red onion 1 sliced sweet green pepper Dressing: ½ cup plain yogurt ¼ cup crumbled Feta cheese 1 clove garlic, minced ¼ tsp dried oregano Salt and pepper to taste. Dressing: In large bowl, combine yogurt, cheese, garlic, oregano, salt and pepper to taste. On each of 4 plates, arrange cucumber, tomatoes, onion and green pepper on lettuce. Pass dressing separately. Per serving: 105 calories. 6g protein, 4g fat, 12g carbohydrates. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] ZESTY OVEN-FRIED RICE Tried and True
ZESTY OVEN-FRIED RICE 2 cans (14 1/2 oz each) chicken broth 1 1/2 cups uncooked long grain rice 1 1/2 pounds ground beef 2 large onions, thinly sliced 1 large green pepper, chopped 4 garlic cloves, minced 3 eggs, beaten 1 (4 oz) can mushroom pieces, drained 1/3 cup soy sauce 1 tablespoon hot pepper sauce We added some spices to it, because the recipe didn't have any in it. We used oregano, and chili powder I believe. Use what ever you like. > Preheat oven to 350 degrees F. Grease a 13x9x2 inch baking dish. In a saucepan, bring broth to a boil. Add rice. Reduce heat; cover and simmer for 20 minutes. > Meanwhile, in a skillet, cook beef, onion, green pepper and garlic over medium heat until meat is no longer pink and veggies are tender. Drain and place in a large bowl. > In the same skillet, cook and stir eggs until set but not still moist. Add to meat mixture. Fluff rice with fork. add rice, mushrooms, soy sauce and hot pepper sauce to meat mixture; mix well. Transfer to prepared baking dish. Cover and bake at 350 degrees F for 30 minutes or until heated through. Makes 10 servings ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Twinkie Pudding Cake Tried And True and good!
Twinkie Pudding Cake Ingredients: 1 box Twinkies 3 to 4 bananas 1 lg. can crushed pineapple 1 pkg. vanilla pudding 1 (12 oz.) container of Cool Whip Directions: Slice Twinkies lengthwise and line bottom of 13 x 9 inch pan. Slice bananas over Twinkies, followed by pineapple with juice. Prepare pudding as directed on package and layer over bananas and pineapple. Spread Cool Whip on top. Refrigerate. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cake Mix Question
Sherry, usually cake mixes have a use-by date that is about a year from when you purchase it. If you know the brand of cake mix, see if you can get a toll-free number for the company, or an e-mail address, and contact them and ask how long their cake mixes last. I'm a bit of a stickler for use-by dates; however, my eldest sister routinely ignores them, and I can tell you she would not hesitate to use that mix. Jennifer On 4/10/14, Will Henderson wrote: > Well...Unless they're gummy worms. :-) > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Teresa Mullen > Sent: Thursday, April 10, 2014 12:09 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Cake Mix Question > > I would toss it, I believe it grows little worms and stuff and it I don't > think I'd want to eat cake with stuff like that correct me if I'm wrong but > I remember that has happened to my mom before when she open a box of cake > mix that old > > > > Teresa MullenSent from my iPhone > >> On Apr 10, 2014, at 10:08 AM, Sherri Crum wrote: >> >> Hi Folks, >> >> I'm hoping someone here can help me. >> >> I have a vanilla cake mix that was purchased in Sept. 2012. Should I >> take a chance and use it, or should I toss it? >> >> Anyone ever baked a cake mix that was of this age? >> Thanks for any feedback. >> >> >> Sherri >> ___ >> 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] Egg recipes or casseroles breakfast stuff
Someone--I believe it was Lenore--asked if one of the above egg dishes needed to be flipped, and the answer is no. If you cover the pan with a lid, it helps set up the egg whites nice and firm. You can cook eggs-over-easy the same way: Cover the pan with a lid, set the bruner to medium heat, put your bread in the toaster. When the eggs start to sizzle, let them cook another 15 to 20 seconds, then turn off the flame. Let the pan sit, covered, on the stove. Your toast will pop up very soon after. Quickly butter the toast, then slip your eggs out of the pan. You'll have to experiment with this method. Some like the yolks to be hard-cooked; some like them a bit runny. Others like them very runny with slimey egg whites. I cannot abide slimey egg whites! If you cannot do so, either, and you find that yours are slimey, it means you didn't cook them quite long enough. As I said, you'll need to experiment a bit. hth Jennifer On 4/8/14, Donald wrote: > > Cheddar Bacon Wake-Up Casserole > > > > 2 cups plain croutons > > 2 cups shredded cheddar cheese > > 4 slices bacon crisp-cooked, drained, and crumbled > > 2 cups milk, not skim > > 3 beaten eggs > > 1/2 teaspoon prepared mustard > > 1/8 teaspoon onion powder > > > > 1. In a mixing bowl, toss together the croutons, cheddar cheese and cooked > > bacon or ham. Turn into an 11x7x2-inch baking dish or 6 individual 5-inch > > round baking dishes. > > 2. In another bowl, beat together the milk, eggs, mustard, onion powder and > > pepper. Pour the mixture over the crouton mixture in the baking dish. Cover > > and refrigerate overnight. > > 3. Bake, uncovered, in a 350° oven for about 45 minutes (15 minutes for > > individual baking dishes) or till a knife inserted near center comes out > > clean. Let baked casserole stand for 5 minutes before serving. Makes 6 to 8 > > servings. > > Note: If desired, halve recipe, except use 2 eggs. Let stand over night, > Bake in a greased 9-inch > > pie plate in a 350° oven for 25 to 30 minutes. Makes 3 or 4 servings. > > > > Cheese Quich > > > > 9 inch unbaked pie crust > > 2 cups milk, whole or partially skimmed or table cream > > 1 cup cheddar cheese, grated > > 3 eggs > > 1/8 tsp pepper > > 1 tbsp chopped onion, optional > > 1/4 tsp paprika > > > > Scald milk/cream, add cheese to melt, let cool. > > Beat milk and eggs, add spices/flavorings. > > Pour into pie shell. > > Bake at 375' for 45 minutes. > > Pie crust should be golden, filling should be set. > > Optional Additions: > > ¼ cup cooked bacon chopped > > ½ cup broccoli flowerettes, no stalks > > ½ cup sliced mushrooms > > > > > > - Original Message - > From: "Teresa Mullen" > To: > Sent: Sunday, March 30, 2014 1:52 PM > Subject: [CnD] Egg recipes or casseroles breakfast stuff > > > Hello everyone I am looking for some egg recipes. What is quiche Lorraine? > Is that one that takes eggs? I have heard of it, but don't know if I tried > it before. Would you please send some egg recipes such as in casseroles or > using a piecrust thanks > > Teresa MullenSent 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] baclava recipe request
In a chat room, we were talking about baclava. I'm not sure that I spelled it right, but I thought that I had a recipe that uses filo dough. I was trying to describe what this Greek dessert is to someone who has never had it. If someone has a recipe, I sure would like it! I'm thinking that I got it from this list quite some time ago. Maybe it is on my desktop computer which is currently out of commission. Thanks in advance. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Baklava
BAKLAVA
Baklava is a rich, sweet, holiday confection prepared using phylo sheets,
which are a plain, paper-thin flour and water pastry popular in Greek and
Turkish pastries, both sweet and savory.
The wafer thin layers of phylo are spread with butter; the eighteenth layer
is then covered with chopped nuts and another 18 layers are placed, with
each layer being buttered for flakiness.
Phylo ('phylo' is the Greek term but these delicate mille-feuille pastry
sheets are also known as 'yufha' in Turkey and 'filo' in the Middle East)
may be found in the freezer section of the supermarket (one brand is
Pepperidge Farm).
It is important never to allow the phylo sheets to be exposed to the air for
any length of time during the preparation or they will dry out and become
brittle. For this reason, keep a microwavable cup filled with butter close
at hand and brush the phylo often or keep it covered with a damp, clean
cloth.
Any combination of chopped walnuts, pistachios and almonds may be used as
filling, with pistachios perhaps being the most authentic.
Baklava I:
3 cups walnuts, finely chopped
1 cup blanched almonds, finely chopped
1/3 cup granulated white sugar
1/4 tsp cinnamon
1/8 tsp ground cloves
1 lb phylo (filo) leaves
2 cups butter, melted
Combine walnuts, almonds and spice. In a baking pan, layer 5 phylo leaves,
buttering between each layer as it is stacked. Repeat 4 times. Top with
remaining phylo leaves, buttering each second leaf.
Using a sharp knife, trim the edges and cut Baklava into diamond shapes.
Bake at 350°F for 45 minutes to 1 hour. Cool.
Pour hot syrup over Baklava (see below).
Syrup:
2 cups water
2 cups sugar
1/2 cup honey
1 teaspoon fresh lemon juice
lemon or orange rind
1 stick cinnamon
Combine all ingredients for syrup in a saucepan and bring to a boil. Cook
for 10 minutes. Pour syrup, while hot, over the cooled Baklava.
The recipe below is for another version of Baklava. Try both and see which
is your favorite.
Baklava II:
2 lbs chopped walnuts, almonds or pistachios
1 tablespoon sugar
1 cup Zwieback, ground
1 lb butter, melted
1 teaspoon cinnamon
2 lbs. phylo dough
Process Zwieback crackers in food processor or blender with cinnamon and
sugar. Add walnuts, almonds or pistachios (or any combination of these three
kinds of nuts) and pulse just a few seconds more.
Note: Do not process until nuts are ground - be sure to leave some texture,
stopping to stir with a spatula if needed to obtain even results and only
until the nuts are coarsely chopped.
Brush the bottom of a 14x20" pan with melted butter and place on a pastry
sheet. Brush again with melted butter, repeating this process until 4 pasty
sheets line the bottom of the pan. Brush the fourth layer with butter and
sprinkle with the nut mixture. Add another phylo sheet, brush with melted
butter, sprinkle with nut mixture.
Repeat this process until all ingredients are used, finishing with 4 pastry
sheets on top. Brush top with butter and cut into diamond shapes.
Bake in a 350°F oven for 1 hour and 20 minutes. Remove from oven and allow
to cool before topping with syrup.
Syrup:
1 1/2 cups water
3 cups granulated white sugar
juice of 1/2 lemon
1/2 teaspoon cinnamon
Boil syrup for 10 minutes. Pour hot syrup over cold Baklava and leave
overnight in baking pan.
Baklava may be frozen.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Charles Rivard
Sent: Friday, April 11, 2014 10:39 PM
To: cooking in the dark list
Subject: [CnD] baclava recipe request
In a chat room, we were talking about baclava. I'm not sure that I spelled
it right, but I thought that I had a recipe that uses filo dough. I was
trying to describe what this Greek dessert is to someone who has never had
it. If someone has a recipe, I sure would like it! I'm thinking that I got
it from this list quite some time ago. Maybe it is on my desktop computer
which is currently out of commission. Thanks in advance.
---
Be positive! When it comes to being defeated, if you think you're finished,
you! really! are! finished!
___
Cookinginthedark mailing list
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http://acbradio.org/mailman/listinfo/cookinginthedark
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[CnD] Baklava
BAKLAVA SYRUP TOPPING: This will be made first. 20 oz. sugar 12 oz. water 2 tbsp. honey 1/2 lemon BAKLAVA: 2 boxes Apollo Fillo 1 grated orange peel 1 tsp. cinnamon 3/4 c. sugar 3 lbs. crushed walnuts (then grind them) 1 shot of brandy 1 lb. sweetened butter 1/4 tsp. powdered clove 1 container whole cloves Syrup Topping: Mix all the ingredients in a saucepan (the 1/2 lemon is left as a whole in the pan). Boil for 10 minutes; set aside. Baklava: Grease a large deep dish pan with butter. Melt the 1 lb. butter; put it aside. Mix in a large bowl grated orange peel, cinnamon, sugar, ground walnuts, brandy and powdered clove. Then in the greased pan, take one thin layer of fillo and place it on the bottom of the pan. Grease the top of it with the melted butter. Do this with four more layers. This is your first stack of fillo. Next put a layer of the walnut mix on top of the stack; spread it evenly. Add 1 fillo layer on top of the mixture, then grease the top. Add another layer of mixture. Continue alternating layers of fillo and walnut mixture until mixture finishes. Then add five more greased layers of fillo on top of your last layer of mixture. Grease the last layer of fillo. Cut the baklava vertically, then diagonally. Press a whole clove into the top of each baklava piece. Bake at 350 degrees for 1 hour. As soon as you take the baklava out of the oven, pour the entire syrup mixture all over the baklava. Let the baklava cool for 3-4 hours. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Friday, April 11, 2014 10:39 PM To: cooking in the dark list Subject: [CnD] baclava recipe request In a chat room, we were talking about baclava. I'm not sure that I spelled it right, but I thought that I had a recipe that uses filo dough. I was trying to describe what this Greek dessert is to someone who has never had it. If someone has a recipe, I sure would like it! I'm thinking that I got it from this list quite some time ago. Maybe it is on my desktop computer which is currently out of commission. Thanks in advance. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
