Re: [CnD] question about a chicken and rice recipe
Not sure how The mushy rice problem can be sreolved I want to chicken I'm going to cook an extended period of time. When I looked up crockpot rice recipes the total cooking time never exceeded 2.5 hours. This is an interesting problem. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Applesauce Recipe Request
Hello everyone, I would like to try making homemade applesauce. Though I've looked through my recipes, I don't have one. Would rather not go searching on the net just yet. So, any recipes would be very much appreciated. Thanks for any help. Sherri, email: sssmile...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Applesauce Recipe Request
These are 2 that someone posted a while back. I have made it and it was good. Applesauces Cinnamon Applesauce 10 large apples peeled and cored 3 pounds 1/2 cup water 1/2 cup sugar 2 tbs cinnamon Combine everything in crockpot and cook on low 6 to 8 hours stir well should be chunky. If you wish it to be smooth run it through blender or food processer. Cool and store in freezer bags until needed. Serve warm with cream, whipped cream or ice cream. * Spiced Apple sauce 10 large apples peeled and cored 3 pounds 1/2 cup sugar 1/2 cup water your choice of spices cinnamon, ginger, cloves, nutmeg, all spice or any combination. Equalling 2 tbs total spice. Place everything in crockpot and cook on low 6 to 8 hours stir well before serving. Can be frozen in ziplock bags for future use. - Original Message - From: "Sherri Crum via Cookinginthedark" To: Sent: Thursday, November 12, 2015 7:07 AM Subject: [CnD] Applesauce Recipe Request Hello everyone, I would like to try making homemade applesauce. Though I've looked through my recipes, I don't have one. Would rather not go searching on the net just yet. So, any recipes would be very much appreciated. Thanks for any help. Sherri, email: sssmile...@gmail.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
Re: [CnD] question about a chicken and rice recipe
I actually made this crockpot recipe several weeks ago and I liked it. Although real rice connesseurs probably wouldn't like it because the rice was soft, it certainly wasn't glue. I put in some frozen broccoli and baby carrots. And as always when I use condensed soups, I filled the soup can about a third full of water and swirl it around and add that to the crockpot. What can I say, I'm cheap and I want to get all the soup out of the can, but maybe the little extra liquid helped. Ellen - Original Message - From: "Will Henderson via Cookinginthedark" To: ; "'Susie Stageberg'" Sent: Wednesday, November 11, 2015 7:40 PM Subject: Re: [CnD] question about a chicken and rice recipe Hello. I'm glad someone brought this up. Does anyone have a recipe that's a crockpot recipe where the rice won't turn to glue? I'm not sure what to do about that any more. Thanks. -Original Message- From: Susie Stageberg via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, November 10, 2015 2:47 PM To: cookinginthedark@acbradio.org; 'Nicole Massey' Subject: Re: [CnD] question about a chicken and rice recipe This is a crocked version of a classic, butter and salt-rich dish my mother used to make, wherein you put the raw rice on the bottom of the pan, layer on the chicken breasts, then top with cream of mushroom/cream of chicken soup plus Lipton onion soup; melted butter over all. It bakes all afternoon at a low temp. The rice is never satisfactory in this traditional version, so this one might be worth a try. I'd worry about the rice turning into glue. Susie -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, November 10, 2015 4:42 PM To: cookinginthedark@acbradio.org; 'Kimsan' Subject: Re: [CnD] question about a chicken and rice recipe Yes, the cooking time is long enough to cook the brown rice. I also sometimes use barley instead of rice, or a mixture of grains. -Original Message- From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, November 10, 2015 4:13 PM To: cookinginthedark@acbradio.org; 'Holly Anderson' Subject: Re: [CnD] question about a chicken and rice recipe Here's my dumb question, you put the chicken in there uncooked? SuccessfulImpact.com www.Successfulimpact.com -Original Message- From: Holly Anderson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, November 10, 2015 2:03 PM To: cookinginthedark@acbradio.org Subject: [CnD] question about a chicken and rice recipe Hi all. I was looking through af older of saved recipes, mainly from this list. looking for something interesting to try, and I found this chicken and rice recipe. I will paste it below, but I’m wondering if I can substitute brown rice instead of long grain rice. I’ve never done anything before with rice, so sorry if this is a dumb question. Here’s the recipe. It’s a crockpot recipe. 1 cn cream of celery soup 3 ea boneless, skinless chicken breast halves 1 tb dry onion soup mix ½ c. long-grain rice, uncooked 1 c water Combine the soup, water, and rice in a well greased crock pot. Stir well. Put the chicken breasts on top of the rice mixture. Sprinkle the onion soup mix over the chicken breasts. Cover and cook on low 7 to 9 hours. Variations: Add two cups of mixed frozen vegetables to the rice and the rest of the onion soup mix before including the chicken. Use pork steaks instead of chicken. For a spicier dish use a dash of Tabasco on the meat before the onion soup. Source: CND List, Anna ___ 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] Applesauce Recipe Request
Hi, I make applesauce all fall and winter long. I take a heavy-bottomed dutch oven -- I think mine is 5-quart. I fill it with apples, washed and quartered. I add the juice of a lemon, a cinnamon stick, and a cup of water -- or apple cider if I have that. I bring it to a boil, then turn it down to where there's a bubble every few minutes -- just barely simmering, and cook until the apples are soft. I stir it once in a while. Your house will smell wonderful while the apples are cooking. When the apples are soft, I run everything through a food mill, which removes the skins and cores and the cinnamon stick and any lemon seeds that made their way into the pot. I add a third of a cup or more of sugar or agave, then store in the fridge. It's not a precise recipe, but it makes delicious applesauce! Oh, and I use whatever apples I have on hand -- often, there are several varieties. And, if I have a couple of pears, I throw them into the pot, as well -- they sweeten the applesauce so well, you can add even less sugar! Happy cooking. Penny On 11/12/15, ellen telker via Cookinginthedark wrote: > These are 2 that someone posted a while back. I have made it and it was > good. > Applesauces > Cinnamon Applesauce > > 10 large apples peeled and cored 3 pounds > 1/2 cup water > 1/2 cup sugar > 2 tbs cinnamon > > Combine everything in crockpot and cook on low 6 to 8 hours stir well > should > be chunky. If you wish it to be smooth run it through blender or food > processer. Cool and store in freezer bags until needed. Serve warm with > cream, whipped cream or ice cream. > > * Spiced Apple sauce > > 10 large apples peeled and cored 3 pounds > 1/2 cup sugar > 1/2 cup water > your choice of spices > cinnamon, ginger, cloves, nutmeg, all spice or any combination. Equalling > 2 > tbs total spice. > > Place everything in crockpot and cook on low 6 to 8 hours stir well before > serving. > > Can be frozen in ziplock bags for future use. > - Original Message - > From: "Sherri Crum via Cookinginthedark" > To: > Sent: Thursday, November 12, 2015 7:07 AM > Subject: [CnD] Applesauce Recipe Request > > >> Hello everyone, >> >> I would like to try making homemade applesauce. Though I've looked >> through my recipes, I don't have one. Would rather not go searching on >> the net just yet. So, any recipes would be very much appreciated. >> >> Thanks for any help. >> >> Sherri, email: sssmile...@gmail.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
[CnD] CnD Show 317: Wild Rice Casserole With Broccoli And Cheese
Here is the base recipe we made on Cooking In The Dark Show 317. Wild Rice Casserole With Broccoli And Cheese Ingredients: 1 pound small mushrooms halved 4 tbsp butter ½ cup diced onion 1 tbsp flour 1-1/2 cups chicken broth 8oz pkg garlic and herb cream cheese 4 cups raw broccoli, cut in to bite size pieces 10oz can water chestnuts, drained and sliced 4 cups cooked wild rice. Directions: Fry mushrooms in 2 tbsp of butter until golden brown. Remove from pan. Saute onions in remaining butter until soft and golden. Stir flour in to the onion and butter. Add chicken broth and boil until thickened. Reduce heat to low. Slowly stir in cheese until it is well mixed. In a 2 quart casserole dish, layer broccoli, mushrooms, water chestnuts, and rice. Pour the sauce over the mixture and poke with a knife allowing some sauce to filter to the bottom. Bake at 350 for 35-40 minutes. Yield: 6 servings ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Blender apple sauce
I’ve made this; it’s good. Recipe came with my Hamilton Beach blender. I’ve also done it in my food processor: Yield: two cups 2 large apples 1/4 cup water 1 tablespoon lemon juice one to three tablespoons sugar Wash, peel, core, and chop apples into small pieces. Put half the apples and remaining ingredients into blender container. Cover, and blend on low speed until pureed. Turn blender to medium speed. While blender is running, add remaining apples. Blend until of fine consistency. For thick applesauce add one tablespoon cinnamon candy to ingredients before blending. For cooked apple sauce: bring mixture to a boil over medium heat, then chill. __ NOD32 1882 (20061124) Information __ This message was checked by NOD32 antivirus system. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Apple Sauce (sugar free and substitute free)
Apple Sauce (sugar free and substitute free) Ingredients: 6 medium apples, peeled, and cored (Golden Delicious is a good variety to use) 1/2 cup water 1 tablespoon lemon juice ground cinnamon (to serve) Method: Cut apple in chunks or coarsely chop. Place in a large saucepan with 1/2 cup water and lemon juice. Heat to boiling. Turn heat to medium-low and simmer 10-15 minutes or until the apples are soft. Serve warm or cold. Sprinkle each serving with cinnamon, if desired. ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Sherri Crum via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 12, 2015 4:07 AM To: cookinginthedark@acbradio.org Subject: [CnD] Applesauce Recipe Request Hello everyone, I would like to try making homemade applesauce. Though I've looked through my recipes, I don't have one. Would rather not go searching on the net just yet. So, any recipes would be very much appreciated. Thanks for any help. Sherri, email: sssmile...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Ginger Apple Sauce
Ginger Apple Sauce 3 pounds apples, washed 1/4 cup apple cider 1/3 cup sugar 1 tablespoon minced candied ginger 1/4 teaspoon ground ginger 1 pint vanilla ice cream, optional Core apples. Cut into eighths. Combine apples and cider in medium saucepan. Cook, covered, over medium heat until apples are soft, about 20 minutes. Press apples through a food mill. Discard skins. Stir in sugar, candied ginger and ground ginger. Serve warm with ice cream or refrigerate until cold and serve as a snack. Microwave Directions: Core apples. Do not peel. Cut into eighths. Combine prepared apples and cider in a 3 quart microsafe glass bowl. Microwave, covered, on high for 7 minutes. Stir. Microwave, covered, for another 5 to 7 minutes. Let stand, covered, 5 minutes. Puree through food mill. Stir in sugar, candied ginger and ground ginger. Serve warm with ice cream or chilled as a snack or as a condiment to meat or poultry dishes. Makes 4 (4 cup) servings. ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Sherri Crum via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 12, 2015 4:07 AM To: cookinginthedark@acbradio.org Subject: [CnD] Applesauce Recipe Request Hello everyone, I would like to try making homemade applesauce. Though I've looked through my recipes, I don't have one. Would rather not go searching on the net just yet. So, any recipes would be very much appreciated. Thanks for any help. Sherri, email: sssmile...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Need recipe for cheesy hashbrowns casserole
Hello everyone. I hope all is well, does anyone have the recipe for cheesy hash brown casserole? I used to have it, but cannot seem to find it if anyone does this will be greatly appreciated thanks in advance. Teresa MullenSent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cheesy Hash Brown Casserole
Cheesy Hash Brown Casserole by Meg Silkey Ingredients: 1 24-ounce package frozen hash brown potatoes 1 cup melty cheese 1/2 cup tofu sour cream 2 teaspoons chicken-style seasoning 1/2 teaspoon salt 3/4 cup soy milk 1 cup onion, chopped 1/2 cup green pepper, chopped 1 tablespoon olive oil Method: Thaw potatoes in large mixing bowl. Sauté onion and pepper in olive oil. Combine all ingredients with potatoes and place in a 9-by-13-inch glass casserole dish sprayed with oil or cooking spray. Bake 45 minutes at 350 degrees or until golden brown. ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 12, 2015 8:10 AM To: [cookinginthedark@acbradio.org] Subject: [CnD] Need recipe for cheesy hashbrowns casserole Hello everyone. I hope all is well, does anyone have the recipe for cheesy hash brown casserole? I used to have it, but cannot seem to find it if anyone does this will be greatly appreciated thanks in advance. Teresa MullenSent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cheesy Hash Brown Casserole
Cheesy Hash Brown Casserole Ingrediants: 1 package refrigerated hash brown potatoes 1 can cream of chicken soup 8 ounces sour cream 1/2 cup butter 2 cups shredded Cheddar cheese optional: 1/4 cup minced onion Directions: Using half of the butter, dot the bottom of pan. Spread the potatoes over butter. Next, spread the cream soup, and then the sour cream over potatoes. Top with cheese. Dot top with the remaining butter. If you are baking this in the oven, use a 9x13 pan and bake at 350 degrees for 45 minutes. If you use a crock pot, cook covered on high for 1 hour, or until cheese is melted. Right before serving, stir all layers together. *If you are making this for a larger group, just add another package of hash browns on top of the sour cream layer, and add an extra 1/2 cup cheese to the cheese layer. ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 12, 2015 8:10 AM To: [cookinginthedark@acbradio.org] Subject: [CnD] Need recipe for cheesy hashbrowns casserole Hello everyone. I hope all is well, does anyone have the recipe for cheesy hash brown casserole? I used to have it, but cannot seem to find it if anyone does this will be greatly appreciated thanks in advance. Teresa MullenSent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cheesy Hash Brown Casserole
If you add 2 or 3 cups of chopped ham to this, it's a main-dish meal, and it disappears at light speed from Lutheran potluck tables. All you need is a vegetable on the side and dinner's ready. Also, you can put some of those canned fried onion rings on top. (Okay, so it's not a healthy, heart-wise recipe.) Susie -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 12, 2015 10:20 AM To: cookinginthedark@acbradio.org; 'Teresa Mullen' Subject: [CnD] Cheesy Hash Brown Casserole Cheesy Hash Brown Casserole Ingrediants: 1 package refrigerated hash brown potatoes 1 can cream of chicken soup 8 ounces sour cream 1/2 cup butter 2 cups shredded Cheddar cheese optional: 1/4 cup minced onion Directions: Using half of the butter, dot the bottom of pan. Spread the potatoes over butter. Next, spread the cream soup, and then the sour cream over potatoes. Top with cheese. Dot top with the remaining butter. If you are baking this in the oven, use a 9x13 pan and bake at 350 degrees for 45 minutes. If you use a crock pot, cook covered on high for 1 hour, or until cheese is melted. Right before serving, stir all layers together. *If you are making this for a larger group, just add another package of hash browns on top of the sour cream layer, and add an extra 1/2 cup cheese to the cheese layer. ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 12, 2015 8:10 AM To: [cookinginthedark@acbradio.org] Subject: [CnD] Need recipe for cheesy hashbrowns casserole Hello everyone. I hope all is well, does anyone have the recipe for cheesy hash brown casserole? I used to have it, but cannot seem to find it if anyone does this will be greatly appreciated thanks in advance. Teresa MullenSent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ 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] making homemade pie filling
I'm interested in making homemade pie filling. Anyone have an recipes they like? What is the cost difference between making it yourself and buying the can varieties? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cheesy Hash Brown Casserole
You sent another one that had soy milk in it, now soy milk isn't required correct? I'm adding this to my list. I have everything except sour cream and the hash browns lol. SuccessfulImpact.com www.Successfulimpact.com -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 12, 2015 8:20 AM To: cookinginthedark@acbradio.org; 'Teresa Mullen' Subject: [CnD] Cheesy Hash Brown Casserole Cheesy Hash Brown Casserole Ingrediants: 1 package refrigerated hash brown potatoes 1 can cream of chicken soup 8 ounces sour cream 1/2 cup butter 2 cups shredded Cheddar cheese optional: 1/4 cup minced onion Directions: Using half of the butter, dot the bottom of pan. Spread the potatoes over butter. Next, spread the cream soup, and then the sour cream over potatoes. Top with cheese. Dot top with the remaining butter. If you are baking this in the oven, use a 9x13 pan and bake at 350 degrees for 45 minutes. If you use a crock pot, cook covered on high for 1 hour, or until cheese is melted. Right before serving, stir all layers together. *If you are making this for a larger group, just add another package of hash browns on top of the sour cream layer, and add an extra 1/2 cup cheese to the cheese layer. ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 12, 2015 8:10 AM To: [cookinginthedark@acbradio.org] Subject: [CnD] Need recipe for cheesy hashbrowns casserole Hello everyone. I hope all is well, does anyone have the recipe for cheesy hash brown casserole? I used to have it, but cannot seem to find it if anyone does this will be greatly appreciated thanks in advance. Teresa MullenSent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ 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] making homemade pie filling
I have never used canned pie filling because I am not a big fan of canned fruit. Apple pie takes about 4 cups of peeled and diced apples, cup of sugar, bit of corn starch cinimon, nutmeg or whatever spices you like. Pumpkin is 1 can of pumpkin 1 cup sugar, 2 eggs, 1 cup milk evap milk or cream and 2 tbsp pie spice or whatever you like. I like to omit the milk and add two more eggs. It is more dense but I like it that way. Sent from my iPhone > On Nov 12, 2015, at 9:01 AM, gail johnson via Cookinginthedark > wrote: > > I'm interested in making homemade pie filling. > Anyone have an recipes they like? > What is the cost difference between making it yourself and buying the can > varieties? > ___ > 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] making homemade pie filling
Really depends on the filling. Pumpkin is based on canned pumpkin, but the rest is added at home; apple we make at home; blueberry and similar we use frozen fruit. Yes, lemon or cherry usually comes from a can, though homemade lemon isn't bad to make. Cherries are super expensive, and the canned stuff (with some cinnamon added) tastes fine to me. Of course, this comes from the house where my sister makes her own whipped cream, pastry cream, sandwich wraps, and other things one normally buys pre-made, so maybe I'm biased toward homemade solutions. > On Nov 12, 2015, at 14:04, janbrown via Cookinginthedark > wrote: > > I have never used canned pie filling because I am not a big fan of canned > fruit. > Apple pie takes about 4 cups of peeled and diced apples, cup of sugar, bit of > corn starch cinimon, nutmeg or whatever spices you like. > Pumpkin is 1 can of pumpkin > 1 cup sugar, 2 eggs, 1 cup milk evap milk or cream and 2 tbsp pie spice or > whatever you like. > I like to omit the milk and add two more eggs. > It is more dense but I like it that way. > > Sent from my iPhone > >> On Nov 12, 2015, at 9:01 AM, gail johnson via Cookinginthedark >> wrote: >> >> I'm interested in making homemade pie filling. >> Anyone have an recipes they like? >> What is the cost difference between making it yourself and buying the can >> varieties? >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] what is your FAVORITE coffee maker, why?
I like mine because it is easy to use. Pour the water into the reservoir in the back, measure the coffee grounds, make sure everything is in place, turn on and let brew. :) Becky Manners -Original Message- From: Curtis Delzer via Cookinginthedark Sent: Tuesday, November 10, 2015 5:49 PM To: cooking in the dark Subject: [CnD] what is your FAVORITE coffee maker, why? Well the subject says it all. Why do you LOVE your coffee maker, why? or what do you wish your coffee maker did? Do they still make that talking one? Curtis Delzer H.S. K6VFO San Bernardino, CA ___ 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] Becky
becky, what kind of coffee maker do you have? -Original Message- From: rebecca manners via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 12, 2015 4:02 PM To: cookinginthedark@acbradio.org; Curtis Delzer Subject: Re: [CnD] what is your FAVORITE coffee maker, why? I like mine because it is easy to use. Pour the water into the reservoir in the back, measure the coffee grounds, make sure everything is in place, turn on and let brew. :) Becky Manners -Original Message- From: Curtis Delzer via Cookinginthedark Sent: Tuesday, November 10, 2015 5:49 PM To: cooking in the dark Subject: [CnD] what is your FAVORITE coffee maker, why? Well the subject says it all. Why do you LOVE your coffee maker, why? or what do you wish your coffee maker did? Do they still make that talking one? Curtis Delzer H.S. K6VFO San Bernardino, CA ___ 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] what is your FAVORITE coffee maker, why?
Hi Becky, My coffeemaker is like that too. I have the Mr Coffee 6 cupper. Becky - Original Message - From: "rebecca manners via Cookinginthedark" To: ; "Curtis Delzer" Sent: Thursday, November 12, 2015 3:02 PM Subject: Re: [CnD] what is your FAVORITE coffee maker, why? I like mine because it is easy to use. Pour the water into the reservoir in the back, measure the coffee grounds, make sure everything is in place, turn on and let brew. :) Becky Manners -Original Message- From: Curtis Delzer via Cookinginthedark Sent: Tuesday, November 10, 2015 5:49 PM To: cooking in the dark Subject: [CnD] what is your FAVORITE coffee maker, why? Well the subject says it all. Why do you LOVE your coffee maker, why? or what do you wish your coffee maker did? Do they still make that talking one? Curtis Delzer H.S. K6VFO San Bernardino, CA ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Flat top
I heartily second Penny’s opinion about flattopatoves. Very soon with your quick fingers, you can tell if the pot needs to be slightly moved to accommodate the burner. And they are certainly a breeze to clean! On Nov 9, 2015, at 9:29 PM, Penny Reeder via Cookinginthedark wrote: > I love, love, love my flat-top stove. No longer does something cook > over and drip into the burner, creating a smokey, smelly mess, > invariably immediately before guests arrive for dinner! It's easy to > clean, easy to use! I just hold my hand about 10 inches above where I > think the burner is located and find it by detecting the burner's > heat. > > I think the flat-top electric stove is one of the better appliance > advancements of the past 20 years! > Penny > > On 11/10/15, Alex Hall via Cookinginthedark > wrote: >> The best way I've found is to feel for the heat. I'm able to center pots and >> pans easily enough, though finding the burner under a pan or griddle that >> more than covers the burner is harder. >>> On Nov 9, 2015, at 23:05, Mary Sayegh via Cookinginthedark >>> wrote: >>> >>> How does a blind person cook on the flat top stove? How would we know >>> where the burners are? They're putting flat tops in our apartments, and >>> when I went to the blind the center we were only talk to cook on stubs >>> that had the coil burners. >>> Mary >>> >>> Sent from my iPhone >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> -- >> Have a great day, >> Alex Hall >> mehg...@icloud.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
Re: [CnD] Flat top
Our flat cooktop is a Maytag. As I said, I went to the store and looked at all the models there and did not cave until I found one I thought I could use. Susie -Original Message- From: Jill O'Connell via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 12, 2015 7:05 PM To: cookinginthedark@acbradio.org; Penny Reeder Subject: Re: [CnD] Flat top I heartily second Penny’s opinion about flattopatoves. Very soon with your quick fingers, you can tell if the pot needs to be slightly moved to accommodate the burner. And they are certainly a breeze to clean! On Nov 9, 2015, at 9:29 PM, Penny Reeder via Cookinginthedark wrote: > I love, love, love my flat-top stove. No longer does something cook > over and drip into the burner, creating a smokey, smelly mess, > invariably immediately before guests arrive for dinner! It's easy to > clean, easy to use! I just hold my hand about 10 inches above where I > think the burner is located and find it by detecting the burner's > heat. > > I think the flat-top electric stove is one of the better appliance > advancements of the past 20 years! > Penny > > On 11/10/15, Alex Hall via Cookinginthedark > wrote: >> The best way I've found is to feel for the heat. I'm able to center >> pots and pans easily enough, though finding the burner under a pan or >> griddle that more than covers the burner is harder. >>> On Nov 9, 2015, at 23:05, Mary Sayegh via Cookinginthedark >>> wrote: >>> >>> How does a blind person cook on the flat top stove? How would we >>> know where the burners are? They're putting flat tops in our >>> apartments, and when I went to the blind the center we were only >>> talk to cook on stubs that had the coil burners. >>> Mary >>> >>> Sent from my iPhone >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> -- >> Have a great day, >> Alex Hall >> mehg...@icloud.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
