Re: [CnD] Slow Cooker Chicken Pot Pie Stew

[Dani Pagador via Cookinginthedark]

I'll hold off till you make it then, so I can find out how it all fit
in your CP. How big is your pot?

On 8/17/17, gail johnson via Cookinginthedark
 wrote:
> Hi Dani,
> I haven't made the recipe yet. I have to figure out a replacement for
> the boullion first. It definitely will feed 4-6 people.
> This recipe caught my attention because it reminded me of the Progresso
> Chicken Pot Pie Soup.
> I put it on my list for a date night meal.
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Re: [CnD] Slow Cooker Chicken Pot Pie Stew

[gail johnson via Cookinginthedark]

Hi Dani,
I haven't made the recipe yet. I have to figure out a replacement for 
the boullion first. It definitely will feed 4-6 people.
This recipe caught my attention because it reminded me of the Progresso 
Chicken Pot Pie Soup.

I put it on my list for a date night meal.
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Re: [CnD] BROCCOLI NORMANDY CASSEROLE

[Janet Brown via Cookinginthedark]

You can always make a reaux with 2 cups milk, 1 half cup flour and 1 stick 
melted butter and once you season it, you can add a lot of mushrooms to the 
thickened sauce.
Try garlic, onion, salt pepper and whatever herbs spin your wheels.
I don't like it much any more. Instead of milk you could use chicken broth and 
milk or no milk at all.

Sent from my iPhone

> On Aug 17, 2017, at 1:12 PM, Abby Vincent via Cookinginthedark 
>  wrote:
> 
> This sounds good.  I have some recipes 
> that call for cream of mushroom soup.
> I don't like it because I can taste the gelatin. Is there an easy way to make 
> your own?
> Abby
> 
> -Original Message-
> From: gail johnson via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Thursday, August 17, 2017 11:52 AM
> To: cookinginthedark@acbradio.org
> Cc: gail johnson 
> Subject: [CnD] BROCCOLI NORMANDY CASSEROLE
> 
> BROCCOLI NORMANDY CASSEROLE
> 1 (20 oz.) pkg. frozen Normandy mix vegetables (California Blend) 1 can cream 
> of mushroom soup
> 1 c. cubed American cheese
> 1 can mushrooms
> Bring vegetables just to boil in salted water and drain. Mix with soup, 
> mushrooms and cheese. Bake  in buttered casserole 25 minutes at 350 degrees. 
> Top with buttered croutons and heat 5 minutes more.
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Re: [CnD] BROCCOLI NORMANDY CASSEROLE

[Abby Vincent via Cookinginthedark]

This sounds good.  I have some recipes 
 that call for cream of mushroom soup.
I don't like it because I can taste the gelatin. Is there an easy way to make 
your own?
Abby

-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, August 17, 2017 11:52 AM
To: cookinginthedark@acbradio.org
Cc: gail johnson 
Subject: [CnD] BROCCOLI NORMANDY CASSEROLE

BROCCOLI NORMANDY CASSEROLE
1 (20 oz.) pkg. frozen Normandy mix vegetables (California Blend) 1 can cream 
of mushroom soup
1 c. cubed American cheese
1 can mushrooms
Bring vegetables just to boil in salted water and drain. Mix with soup, 
mushrooms and cheese. Bake  in buttered casserole 25 minutes at 350 degrees. 
Top with buttered croutons and heat 5 minutes more.
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Re: [CnD] Temps for meat

[Penny Reeder via Cookinginthedark]

Hi, This is a silly list (None of these measurements work for me...!)
but it's kind of a fun way to think about doneness:

The doneness test
When is the steak done? Use the touch method.

It may take some practice, but the "touch system" should be your No. 1
guide to judging doneness.

. Rare: Let one hand hang limp. With the index finger of the other
hand, push gently into the soft triangle of flesh between the thumb
and index finger of the hanging hand. It will offer very little
resistance, give way very easily and feel soft and spongy. That is the
feel of rare steak.

. Medium-rare: Extend the hand in front of you and spread the fingers.
Press the same spot with the index finger of the other hand. The flesh
will be firmer but not hard, springy and slightly resistant. This is
the feel of medium-rare steak.

. Medium: Make a fist and press the spot. It will feel firm and snap
back quickly, offering only a minimum of give, as does meat cooked to
medium.

Don't even think about a further comparison. Cook your steak any more
and it will be a lost cause.


"Steak Lover's Cookbook




Doneness Test for Meat:
Ear Lobe - rare
Tip of Nose - Medium
Chin -- well


Meat
Temperatures
Steak/Beef

Rare
120° F - 125° F (48.9° C to 51.6° C)
Medium-rare
130° F - 135° F (54.4° C to 57.2° C)
Medium
140° F - 145° F (60° C to 62.8 °C)
Medium-well
150° F - 155° F (65.5° C to 68.3° C)
Well done
160° F (71.1 °C) and above
Lamb

Rare
135° F (57.2 ° C)
Medium-rare
140° F - 150° F (60° C to 65.5° C)
Medium
160° (71.1 °C)
Well done
165° (73.9 °C) and above
Poultry

Chicken
165° F - 175° F (73.9 °C to 80° C)
Turkey
165° F - 175° F (73.9 °C to 80° C)
Pork
145° F (62.8 °C)
Ham, Fully Cooked (to reheat)*
140° F (60° C)
Ground Poultry
165° F (73.9 °C)
Ground Meat
160° F (71.1 °C)
Eggs and Egg Dishes
160° F (71.1 °C)
Casseroles
160° F (71.1 °C)
Stuffing, Dressing
165° F (73.9 °C)
Reheated Leftovers
165° F (73.9 °C)
Holding Temperature for Cooked Food
140° F (60° C)
[From: https://www.thespruce.com/meat-temp-chart-and-safety-tips-3056800]


On 8/17/17, Brian Oglesbee via Cookinginthedark
 wrote:
> Does anyone have a list for temps to get meat to?  I got the talking
> thermometer and want to start using it
>
>
> Sent from my iPhone
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[CnD] BROCCOLI NORMANDY CASSEROLE

[gail johnson via Cookinginthedark]

BROCCOLI NORMANDY CASSEROLE
1 (20 oz.) pkg. frozen Normandy mix vegetables (California Blend) 1 can 
cream of mushroom soup

1 c. cubed American cheese
1 can mushrooms
Bring vegetables just to boil in salted water and drain. Mix with soup, 
mushrooms and cheese. Bake  in buttered casserole 25 minutes at 350 
degrees. Top with buttered croutons and heat 5 minutes more.

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[CnD] Temps for meat

[Brian Oglesbee via Cookinginthedark]

Does anyone have a list for temps to get meat to?  I got the talking 
thermometer and want to start using it 


Sent from my iPhone
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[CnD] Slow Cooker Chicken Pot Pie Stew

[gail johnson via Cookinginthedark]

I really like this recipe. I never use bouillon since it gives me a 
horrible headache. If anyone has suggestions for replacement pass them on.


Slow Cooker Chicken Pot Pie Stew
From: allrecipes.com
Ingredients
4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables

Prep
20 m
Cook
6 h
Ready In
6 h 20 m
Combine the chicken, potatoes, carrots, celery, chicken soup, chicken 
bouillon, garlic salt, celery  salt, and black pepper in a slow cooker; 
cook on High for 5 hours.

Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
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