[CnD] Recipe for chili
Hello everyone I hope all is well requesting recipes fortunately since it is October and the time is so good foursome and also soup as well thanks Teresa MullenSent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe for chili
Wow. Your message runs on and on, nonstop, due to a lack of punctuation. I paste my recipe below, but be warned! This! stuff! is! hot!! Note that I lived most of my life in Arizona, where spicy foods, as well as hot foods, are king. So, when I say that this is hot, I'm not kidding! Hey, Dale: Give this a try. You'll love it! Here it is: Charles Rivard's very hot crock pot chili This will almost fill a 5 quart crock pot. ingredients: 2 pounds of very lean hamburger, or meat of your choice. (I use venison burger) 2 16-ounce cans of Wolf brand chili, with no beans, marked hot 2 cans of RoTell tomatoes, marked hot 2 envelopes of Great Value chili seasoning, marked hot 1 teaspoon of each of the following: black pepper red pepper garlic powder cayenne pepper 1/4 teaspoon of Spontaneous Combustion hot sauce WARNING!!! This is an extremely hot blend of Habinero extract and other spices! Be VERY careful when using it!! Method: 1. Brown the meat 2. Pour 1 can of chili into the crock pot. 3. Add 1 can of the tomatoes. Do not drain. 4. Add half of the meat, crumbled or left in chunks. 5. Add the dry ingredients and the Spontaneous Combustion. 6. Repeat steps 2 through 5, in sequence. 10. Mix very thoroughly. 11. Cook on low for 8 hours. Note: If you wish, you can also cook this in the oven at a temperature of 250 for about 2 hours, but I find that I like it in the crock pot better. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Teresa Mullen via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, October 18, 2014 9:13 AM Subject: [CnD] Recipe for chili Hello everyone I hope all is well requesting recipes fortunately since it is October and the time is so good foursome and also soup as well 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
[CnD] skimming fat
Hi everyone, As I write this, my crockpot cooks pork steaks. I'm considering thickening the sauce into gravy. Usually I don't keep the sauce because what I've read about how to skim the fat seemed too complicated. I'd like some tips about how to skim fat from the sauce. Is it as simple as letting it cool and the hardened fat will be on top, ready for skimming? Thank you, Nancy Martin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] skimming fat
Yes, Put it is the refrig and it is even easier to remove the fat. - Original Message - From: Nancy Martin via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, October 18, 2014 1:02 PM Subject: [CnD] skimming fat Hi everyone, As I write this, my crockpot cooks pork steaks. I'm considering thickening the sauce into gravy. Usually I don't keep the sauce because what I've read about how to skim the fat seemed too complicated. I'd like some tips about how to skim fat from the sauce. Is it as simple as letting it cool and the hardened fat will be on top, ready for skimming? Thank you, Nancy Martin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] skimming fat
I've been wondering about this as well, as when I've tried to do a pork roast in the slow cooker, people have said it has fat and that it needed to be skimmed, so they end up doing it for me. How do we go about doing this? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Saturday, October 18, 2014 10:14 AM To: cookinginthedark@acbradio.org; Nancy Martin Subject: Re: [CnD] skimming fat Yes, Put it is the refrig and it is even easier to remove the fat. - Original Message - From: Nancy Martin via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, October 18, 2014 1:02 PM Subject: [CnD] skimming fat Hi everyone, As I write this, my crockpot cooks pork steaks. I'm considering thickening the sauce into gravy. Usually I don't keep the sauce because what I've read about how to skim the fat seemed too complicated. I'd like some tips about how to skim fat from the sauce. Is it as simple as letting it cool and the hardened fat will be on top, ready for skimming? Thank you, Nancy Martin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.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] meatloaf
Some one asked for a meatloaf recipe on this list or another, so you are both getting it. 2 1/2 pound ground meat 1 small onion diced fine 1 egg slightly beaten 1 c bread crumbs 2 Thbls brown sugar 1 tbls Worchester sauce 1/2 tsp salt 1/4 tsp black pepper 1/2 can cream soup . I use celery but any will do Mix all above well. form a loaf by hand or do as I do and roll the meat in a piece of foil into a loaf. Not necessary, but it is some thing I do. Take the other half can of cream soup and add 2 tbls of brown sugar 1 tbls Worchester sauce 1 or more tsp of prepared mustard Mix well and pour over meatloaf. You can cook this in the oven at 375 for 1 1/4 hours or cook it is the crockpot for 4 hours on high or 8 to 8 1/2 hours on low. Temp should reach 175 to 190 F with a meat thermometer. If planning sandwiches out of the loaf, I will seek the higher temp. If cooking in crockpot, why not lay a couple sweet potatoes on top. The will be done when the loaf is. And they usually taste better than baking in the oven. RJ P. S. If baking in the crockpot, if you take two pieces of foil and cross them in the crock, Leaving the foil long enough, you can use the foil to lift the loaf from the crock. --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] skimming fat
I agree totally. I have tried numerous other methods and none are as effective. If you have to hurry, You can place food in the freezer and check every hour to see if it has cooled. Usually should not take long. maybe 1 hour or so fot the food to get the fat on the top depending on your freexer. Caution: do not forget about it and freeze your food. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Saturday, October 18, 2014 11:48 AM To: cookinginthedark@acbradio.org; 'Will Henderson' Subject: Re: [CnD] skimming fat The easiest way is RJ's way -- cook it the day before and stick it in the fridge. The fat will turn solid on top of the liquid, and you can just scoop it out with a spoon or pull it out with clean fingers. It's one of the common ways sighted people deal with this too. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Will Henderson via Cookinginthedark Sent: Saturday, October 18, 2014 1:26 PM To: cookinginthedark@acbradio.org; 'RJ' Subject: Re: [CnD] skimming fat I've been wondering about this as well, as when I've tried to do a pork roast in the slow cooker, people have said it has fat and that it needed to be skimmed, so they end up doing it for me. How do we go about doing this? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Saturday, October 18, 2014 10:14 AM To: cookinginthedark@acbradio.org; Nancy Martin Subject: Re: [CnD] skimming fat Yes, Put it is the refrig and it is even easier to remove the fat. - Original Message - From: Nancy Martin via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, October 18, 2014 1:02 PM Subject: [CnD] skimming fat Hi everyone, As I write this, my crockpot cooks pork steaks. I'm considering thickening the sauce into gravy. Usually I don't keep the sauce because what I've read about how to skim the fat seemed too complicated. I'd like some tips about how to skim fat from the sauce. Is it as simple as letting it cool and the hardened fat will be on top, ready for skimming? Thank you, Nancy Martin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.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 ___ 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] toaster oven
Hello, could you please repost the description of the toaster oven? The last word I could read with stainless. Sent from my iPhone On Oct 17, 2014, at 11:05 AM, John Kolwick via Cookinginthedark cookinginthedark@acbradio.org wrote: Hello, here is an oven I bought several years ago, from Amazon. The price has gone up some; somewhat expensive but is accessible and may meet your needs. Product Details Cuisinart TOB-195 Exact Heat Toaster Oven Broiler, Stainless -Original Message- From: Jill O'Connell via Cookinginthedark Sent: Tuesday, October 14, 2014 7:10 PM To: cookinginthedark@acbradio.org Subject: [CnD] toaster oven If anyone has recently bought a toaster oven and really likes it, would you please write and tell me about it. I am looking for a convection type, as large as possible and one that is basically easy to labelwhere necessary. Thank you. ___ 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] toaster oven
Hi, here is some info on a toaster oven I bought. It was purchased through amazon. The price now is $199, I did not pay that much for it. It is accessible. 1 Cuisinart TOB-195 Exact Heat Toaster Oven Broiler, Stainless Price: $199.95 You Save: $125.05 (38%) Used new from $199.95 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] toaster oven
What are its measurements? How large a pan will it hold? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] toaster oven
here is what amazon said about the toaster oven Cuisinart TOB-195 Exact Heat Toaster Oven Broiler, Stainless Technical Details 6-slice convection toaster oven broiler with 0.6-cubic-foot capacity Pizza/bake, broil, toast, and convection; bagel, reheat, and defrost buttons Shade control with heat sensor maintains precise oven temperature Electronic touchpad controls; clock and oven timers; easy-to-clean interior 3-year limited warranty it is $ 199.95 with free shipping Steve Stewart CnD Moderator Email; cookda...@suddenlink.net -Original Message- From: jody milisavic1 via Cookinginthedark Sent: Saturday, October 18, 2014 4:43 PM To: cookinginthedark@acbradio.org ; John Kolwick Subject: Re: [CnD] toaster oven Hello, could you please repost the description of the toaster oven? The last word I could read with stainless. Sent from my iPhone On Oct 17, 2014, at 11:05 AM, John Kolwick via Cookinginthedark cookinginthedark@acbradio.org wrote: Hello, here is an oven I bought several years ago, from Amazon. The price has gone up some; somewhat expensive but is accessible and may meet your needs. Product Details Cuisinart TOB-195 Exact Heat Toaster Oven Broiler, Stainless -Original Message- From: Jill O'Connell via Cookinginthedark Sent: Tuesday, October 14, 2014 7:10 PM To: cookinginthedark@acbradio.org Subject: [CnD] toaster oven If anyone has recently bought a toaster oven and really likes it, would you please write and tell me about it. I am looking for a convection type, as large as possible and one that is basically easy to labelwhere necessary. Thank you. ___ 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] skimming fat
Even when your dish is warm, the fat rises to the top. You can take a flat spoon and slide it across the top of the dish you're making. I don't know of a way to tell when the contents of the spoon contains liquid but little or no fat except by tasting what's in the spoon. Letting it cool and removing the solid fat is the most efficient way. It does mean you have to allow more time to make the dish. Abby -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey via Cookinginthedark Sent: Saturday, October 18, 2014 11:48 AM To: cookinginthedark@acbradio.org; 'Will Henderson' Subject: Re: [CnD] skimming fat The easiest way is RJ's way -- cook it the day before and stick it in the fridge. The fat will turn solid on top of the liquid, and you can just scoop it out with a spoon or pull it out with clean fingers. It's one of the common ways sighted people deal with this too. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Will Henderson via Cookinginthedark Sent: Saturday, October 18, 2014 1:26 PM To: cookinginthedark@acbradio.org; 'RJ' Subject: Re: [CnD] skimming fat I've been wondering about this as well, as when I've tried to do a pork roast in the slow cooker, people have said it has fat and that it needed to be skimmed, so they end up doing it for me. How do we go about doing this? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Saturday, October 18, 2014 10:14 AM To: cookinginthedark@acbradio.org; Nancy Martin Subject: Re: [CnD] skimming fat Yes, Put it is the refrig and it is even easier to remove the fat. - Original Message - From: Nancy Martin via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, October 18, 2014 1:02 PM Subject: [CnD] skimming fat Hi everyone, As I write this, my crockpot cooks pork steaks. I'm considering thickening the sauce into gravy. Usually I don't keep the sauce because what I've read about how to skim the fat seemed too complicated. I'd like some tips about how to skim fat from the sauce. Is it as simple as letting it cool and the hardened fat will be on top, ready for skimming? Thank you, Nancy Martin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
