Re: [CnD] Cookinginthedark Digest, Vol 77, Issue 8
Hi, Sugar. I am a recipe driven person for this event so I cut down on practice runs and practice costs. Also I am thinking of a non tomato based vegi lasagna, but I am not tied to that. I want firm vegies, not mushy and I need guidance in this. Thanks! > > Message: 6 > Date: Thu, 18 Feb 2016 16:51:28 -0800 > From: "Sugar" > To: > Subject: Re: [CnD] Italian meal for Dining in the Dark > Message-ID: <01cd01d16aaf$ab591c60$020b5520$@sbcglobal.net> > Content-Type: text/plain;charset="utf-8" > > Hi as far as the spaghetti goes, can't you just use the meat sauce with > veggies and omit any meat > sugar > > There is speaking grace. Colossians 4:6 says, ?Let your speech be always with > grace, seasoned with salt, that ye may know how ye ought to answer every man.? > ~Blessings, Sugar > > > -Original Message- > From: Janet Acheson via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, February 18, 2016 4:05 PM > To: cookinginthedark@acbradio.org > Cc: Janet Acheson > Subject: [CnD] Italian meal for Dining in the Dark > > > Greetings, All! > My class is hosting our second annual Dining in the Dark at the high school > where I teach. I am looking for a few things. > > > 1. Vegetarian lasagna recipe that does not have mushrooms or eggplant. It > could be vegan but it must be vegetarian. > 2. Dessert recipe for making cannoli without almond extract. > 3. Other dessert ideas. > 4. Ideas for tactile table decorations. > > > Our first Dining in the Dark was an overwhelming success. However it was > insanely hectic as the menu items required a lot of last minute work. I am > hoping to lessen that aspect this year and be able to focus more time with > the students on prep methods that support future food prep steps. > > > I know sharing here is important but if you wish you may contact me off list. > I will post a full menu with recipes used and general information upon the > successful completion of the even to be held in mid March. > > > Thanks so much! > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Lasagna Roll Ups
Lasagna Roll Ups Categories: Italian, Pasta, Cheese, Beef Servings: 4 8Lasagna noodles 6 c Spaghetti sauce (commercial, -or homemade) 1 1/2 c Shredded mozzarella cheese 1/4 c Freshly grated parmesan -cheese Cook lasagna noodles according to package directions. Drain, and rinse with cool water, set aside. In bottom of greased 11x7 inch baking dish,spread about 3/4 cup sauce. Spread about 1/2 cup sauce on each lasagna noodle. Carefully roll each one up and place, seam side down, in baking dish. Top with remaining sauce. Cover and bake in 350 F oven for 45 minutes or until hot and bubbly. Uncover and sprinkle with mozzarella and parmesan. Return to oven for 5-10 minutes or until cheese melts and top is lightly browned. Makes 4-6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Italian meal for Dining in the Dark: Broccoli Lasagna
Broccoli Lasagna 3 tablespoons light corn-oil spread 1 small onion, chopped 2 tablespoons all-purpose flour 1/4 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 1 teaspoon salt 2 1/4 cups low-fat milk (1%) 2 tablespoons chopped parsley One 15-ounce container part-skim ricotta cheese One 10-ounce package frozen chopped broccoli, thawed and squeezed dry 1/4 cup grated Parmesan cheese One 8-ounce package shredded part-skim mozzarella cheese (2 cups) 9 noodles (about two thirds of an 8-ounce package) no-boil lasagna noodles DIRECTIONS: 1. Preheat oven to 350 degrees F. Prepare white sauce: In 2-quart saucepan over medium heat, in hot corn-oil spread, cook onion until tender and golden, 8 to 10 minutes. Stir flour, pepper, nutmeg, and 1/2 teaspoon salt into onion mixture; cook 1 minute, stirring constantly. Gradually stir in milk and cook, stirring constantly, until sauce boils and thickens slightly. Boil sauce 1 minute longer. Stir in chopped parsley. 2. In bowl, mix ricotta cheese, broccoli, Parmesan cheese, 1 cup mozzarella cheese, and 1/2 teaspoon salt. 3. In 11" by 7" glass baking dish, spread 1/4 cup white sauce. Arrange one-third of lasagna noodles over sauce, overlapping to fit and making sure that noodles do not touch sides of baking dish. (No-boil noodles should be completely covered with sauce or filling to ensure proper cooking.) Top with one-third of remaining white sauce. Spoon half of ricotta mixture over sauce. Repeat layering once with lasagna noodles, sauce, and ricotta mixture. Then top with remaining lasagna noodles and remaining white sauce. Sprinkle remaining mozzarella cheese on top. 4. Cover lasagna loosely with foil and bake 40 minutes or until hot and bubbly. Remove lasagna from oven; let stand 10 minutes for easier serving. Yield: 6 servings. - Original Message - From: "Janet Acheson via Cookinginthedark" To: Cc: "Janet Acheson" Sent: Thursday, February 18, 2016 7:04 PM Subject: [CnD] Italian meal for Dining in the Dark Greetings, All! My class is hosting our second annual Dining in the Dark at the high school where I teach. I am looking for a few things. 1. Vegetarian lasagna recipe that does not have mushrooms or eggplant. It could be vegan but it must be vegetarian. 2. Dessert recipe for making cannoli without almond extract. 3. Other dessert ideas. 4. Ideas for tactile table decorations. Our first Dining in the Dark was an overwhelming success. However it was insanely hectic as the menu items required a lot of last minute work. I am hoping to lessen that aspect this year and be able to focus more time with the students on prep methods that support future food prep steps. I know sharing here is important but if you wish you may contact me off list. I will post a full menu with recipes used and general information upon the successful completion of the even to be held in mid March. Thanks so much! ___ 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] Italian meal for Dining in the Dark: Chocolate Cannoli Dessert
Chocolate Cannoli Dessert 3 packages ladyfingers 1 pound Ricotta cheese 2 cups (1/2 pint) whipping cream 1/4 cup miniature chocolate chips 1/2 cup confectioners' sugar 1 teaspoon vanilla extract 1 small box Jell-O chocolate pudding mix Cold Espresso coffee, rum or chocolate milk 1/4 cup ground nuts (optional) Make chocolate pudding and cool. Line 8 x 10-inch pan with ladyfinger halves. Sprinkle ladyfingers with liquid of your choice (coffee, rum or chocolate milk). Strain Ricotta cheese through sieve. Mix with confectioners' sugar, vanilla extract, nuts and chocolate chips. Beat well with wooden spoon. Whip 1 carton of whipping cream until stiff, then fold cream into Ricotta mix. Spread this mixture on the moistened ladyfingers, then add another layer of ladyfinger halves on top of Ricotta mixture. Sprinkle with chosen liquid. Beat remaining carton of whipping cream until stiff. Fold this in completely cooled chocolate pudding. Spread this mixture over other layer of ladyfingers and refrigerate 5 to 6 hours or overnight. When ready to serve sprinkle top of cake with confectioners' sugar and cut into squares. - Original Message - From: "Janet Acheson via Cookinginthedark" To: Cc: "Janet Acheson" Sent: Thursday, February 18, 2016 7:04 PM Subject: [CnD] Italian meal for Dining in the Dark Greetings, All! My class is hosting our second annual Dining in the Dark at the high school where I teach. I am looking for a few things. 1. Vegetarian lasagna recipe that does not have mushrooms or eggplant. It could be vegan but it must be vegetarian. 2. Dessert recipe for making cannoli without almond extract. 3. Other dessert ideas. 4. Ideas for tactile table decorations. Our first Dining in the Dark was an overwhelming success. However it was insanely hectic as the menu items required a lot of last minute work. I am hoping to lessen that aspect this year and be able to focus more time with the students on prep methods that support future food prep steps. I know sharing here is important but if you wish you may contact me off list. I will post a full menu with recipes used and general information upon the successful completion of the even to be held in mid March. Thanks so much! ___ 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] CANNOLI PUDDING
CANNOLI PUDDING 1 (15 oz.) carton ricotta cheese 1/4 cup miniature semisweet chocolate chips 1/4 cup chopped pecans 1/4 cup chopped maraschino cherries 3 tablespoons sugar 3 tablespoons whipping cream whole maraschino cherries (optional) In a mixing bowl, beat ricotta cheese until smooth. Stir in the chocolate chips, pecans, cherries, sugar, and cream. Spoon into dessert dishes. Refrigerate until serving. Garnish with whole cherries if desired. Servings: 4 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fruit Salad with Cannoli Cream
Fruit Salad with Cannoli Cream Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Italian Salads 1/3 cup whole milk ricotta cheese 2 tablespoons plus 1/3 cup whipping cream 3 tablespoons powdered sugar Pinch ground cinnamon 12 ounces fresh strawberries, hulled, quartered (about 2 1/2 cups) 1/2 dry pint fresh raspberries (about 1 1/4 cups) 1 tablespoon sugar 1 tablespoon fresh lemon juice 2 kiwi, peeled, cut into 1/2-inch pieces 3 tablespoons sliced almonds, toasted Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.) Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi. Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Children's Cannoli
Children's Cannoli 1 (15 oz.) container part skim ricotta chees 2/3 cup confectioners' sugar 1/2 teaspoon grated orange peel 1/2 teaspoon vanilla extract 2 tablespoons miniature semi-sweet chocolate chips 10 sugar ice cream cones In a large bowl with electric mixer at low, beat ricotta cheese, sugar, orange peel, and vanilla just until smooth. Stir in chocolate chips. Cover and refrigerate 30 minutes. To serve: Spoon mixture directly into ice cream cones. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Boston Market Chicken
Hello Sugar: How do we know if juices run clear, being totally blind. I know you did well, and this is not adapted for us; but little things like this do need modifying if at all possible. Blessings, John and Carol McConnell -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, February 17, 2016 9:47 AM To: CND Cc: Sugar Subject: [CnD] Boston Market Chicken Boston Market Chicken 1/4 cup canola oil 1 Tbl. honey 1 Tbl. lime juice 1/4 tsp. paprika 4 chicken breast halves, washed and patted dry Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking dish. Apply mixture to chicken pieces in a single layer. Bake in oven for 35−40 minutes, basting every 8−10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken. Remove from oven. Cover with foil for 15 minutes. This softens the chicken and keeps it hot until served. Serves four. Boston Market Chicken There is speaking grace. Colossians 4:6 says, “Let your speech be always with grace, seasoned with salt, that ye may know how ye ought to answer every man.” ~Blessings, Sugar --- 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] Recipe For The Dining In the Dark: VEGETABLE LASAGNA WITH ALFREDO SAUCE
VEGETABLE LASAGNA WITH ALFREDO SAUCE 9 lasagna noodles 1 small bunch broccoli, cut up 1 small head cauliflower, cut up 18 oz. Mozzarella cheese 1 c. Parmesan cheese 1 pint whipping cream 1/2 c. butter Cook noodles as directed. Cook broccoli and cauliflower until tender but firm. Combine cream with butter in a saucepan over medium heat, do not boil. Stir in Parmesan cheese. Spread a little sauce on the bottom of a 9 by 13-inch pan. Place 3 or 4 noodles on top. Add a layer of vegetables. Cover with slices of Mozzarella cheese. Pour 1/3 of sauce over cheese. Repeat layers until all is used. Sprinkle top layer with additional Parmesan cheese, add the rest of the sauce. Bake, uncovered, at 350 degrees until hot and Mozzarella cheese is light brown, about 20-30 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Italian meal for Dining in the Dark
VEGETABLE LASAGNA WITH ALFREDO SAUCE -Original Message- From: Janet Acheson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, February 18, 2016 7:05 PM To: cookinginthedark@acbradio.org Cc: Janet Acheson Subject: [CnD] Italian meal for Dining in the Dark Greetings, All! My class is hosting our second annual Dining in the Dark at the high school where I teach. I am looking for a few things. 1. Vegetarian lasagna recipe that does not have mushrooms or eggplant. It could be vegan but it must be vegetarian. 2. Dessert recipe for making cannoli without almond extract. 3. Other dessert ideas. 4. Ideas for tactile table decorations. Our first Dining in the Dark was an overwhelming success. However it was insanely hectic as the menu items required a lot of last minute work. I am hoping to lessen that aspect this year and be able to focus more time with the students on prep methods that support future food prep steps. I know sharing here is important but if you wish you may contact me off list. I will post a full menu with recipes used and general information upon the successful completion of the even to be held in mid March. Thanks so much! ___ 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] Boston Market Chicken
I totally agree. This is why I feel that all recipes sent to this list should be gone over by the sender and modified for use by a blind person. To me, even phrases like, "Bake until golden brown" should be deleted and replaced with an approximate time and temperature. Katie and I had a huge problem with scallops one time. We bought a huge bag of them at Sam's Club and I was anxious for her to try them. All recipes we found said stuff like "Bake them until they become opaque. This did us absolutely no good. If you think you're finished, you! really! are! finished!! -Original Message- From: john mcconnell via Cookinginthedark Sent: Friday, February 19, 2016 8:29 PM To: cookinginthedark@acbradio.org Cc: john mcconnell Subject: Re: [CnD] Boston Market Chicken Hello Sugar: How do we know if juices run clear, being totally blind. I know you did well, and this is not adapted for us; but little things like this do need modifying if at all possible. Blessings, John and Carol McConnell -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, February 17, 2016 9:47 AM To: CND Cc: Sugar Subject: [CnD] Boston Market Chicken Boston Market Chicken 1/4 cup canola oil 1 Tbl. honey 1 Tbl. lime juice 1/4 tsp. paprika 4 chicken breast halves, washed and patted dry Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking dish. Apply mixture to chicken pieces in a single layer. Bake in oven for 35−40 minutes, basting every 8−10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken. Remove from oven. Cover with foil for 15 minutes. This softens the chicken and keeps it hot until served. Serves four. Boston Market Chicken There is speaking grace. Colossians 4:6 says, “Let your speech be always with grace, seasoned with salt, that ye may know how ye ought to answer every man.” ~Blessings, Sugar --- 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
