[CnD] Original Toll House Chocolate Chip Cookies
I sub peanut butter chips. Original Toll House Chocolate Chip Cookies Yield Makes about 5 dozen cookies Active Time 25 minutes Total Time 40 minutes Ingredients 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels 1 cup chopped nuts Preparation Preheat oven to 375°F. Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Pan Cookie Variation Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. Slice and Bake Cookie Variation Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes. Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. Do Ahead Dough may be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. This recipe is made available as a courtesy by Nestle USA and www.VeryBestBaking.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chocolate Chip Cookies
HI y'all, Just so happens we made Chocolate Chip Cookies & a quick Peanut Butter Cookie just for "Back To School" on the last Cooking In The Dark Show! Here is the link for the show and the Chocolate Chip Recipe! Note: I used a cookie Scoop to form the cookie dough for baking and all the cookies came out the same size! I won't give away the modifications / additions I made to make these cookies extra M M good...you will have to give the show a listen! Here is the link to Cooking In The Dark Show 368: http://traffic.libsyn.com/cookinginthedark/cookinginthedarkshow367.mp3?dest-id=33016 Chocolate Chip Cookies Makes 80 cookies Ingredients: 1 cup butter, softened 3/4 cup sugar 3/4 cup dark brown sugar 2 eggs 1 teaspoon vanilla 2-1/4 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon hot water 2 cups walnuts, chopped optional 2 cups (12-ounces) semi sweet chocolate chips Directions: Preheat the oven to 375 degrees, and grease some cookie sheets. Beat the butter until it is smooth. Add the sugar and brown sugar and beat until thoroughly blended. Then add the eggs and vanilla and beat until light and fluffy. Stir together the flour and salt. Stir the baking soda into the hot water. Add half the flour mixture to the butter mixture and beat well. Then beat in the baking soda mixture. Add the remaining flour mixture, and beat until completely mixed. Stir in the walnuts and chocolate chips. Drop the dough by heaping teaspoonfuls onto the cookie sheets, placing them about 2-inches apart. Flatten each cookie slightly with your wet finger tip into a disk about 1/3 inch thick and 1-1/2 inches across. Bake for 10 to 12 minutes, or until they have spread slightly and are lightly browned all over. Do not under bake. They should be crisp and crunchy. Remove from the oven and cool on a wire rack. --- This email has been checked for viruses by AVG. http://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Baked Spaghetti
Can you buy ground italian sausage out of the casings? Yum, all of this sounds good. Sent from my iPhone > On Aug 23, 2017, at 9:45 PM, Food Dude via Cookinginthedark > wrote: > > Sharon is right... > > I would have used ground turkey but I did not have any...just a bag of frozen > boneless skinless chicken breasts... > > I have also added sliced smoked sausage too... > > The pasta and the sauce is the base...then knock yourself out and make it > your own! > > Mmm! Italian sausage sounds delicious! > > Sharon, I will bring the wine! When's dinner? (grin) > > Keep on Cooking! > > Dale Campbell > > used to > > >> On 8/23/2017 5:36 PM, Sharon Howerton via Cookinginthedark wrote: >> You could do essentially the same thing with about 1 pound or 1.5 pounds of >> ground beef. Just brown the meat, drain and follow the rest of Dale's >> directions. I personally like mild ground Italian sausage which I would also >> brown and follow the same directions. >> Sharon >> >> -Original Message- >> From: GARY WILLIAMS via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Wednesday, August 23, 2017 5:12 PM >> To: cookinginthedark@acbradio.org >> Cc: GARY WILLIAMS >> Subject: Re: [CnD] Baked Spaghetti >> >> That sounds good. Do you have a Baked spaghetti that has ground beef? If so, >> would love to have it. >> >> Sent from my iPhone >> >>> On Aug 23, 2017, at 5:13 PM, Food Dude via Cookinginthedark >>> wrote: >>> >>> This baked spaghetti is pretty generic and nothing special. >>> >>> but It is easy and my wife loves it...plus it goes great with my crab >>> stuffed mushrooms... >>> >>> >>> I started by getting the chicken cooked. >>> >>> Since it was frozen I decided to poach it. This way it would cook and thaw >>> at the same time! >>> >>> I put three frozen boneless skinless chicken breasts in my skillet with >>> about 2 cups of water. >>> >>> Covered and over medium high heat, they were going to take about 20 to 30 >>> minutes to cook. >>> >>> Perfect! Enough time to get everything else ready so when the chicken is >>> done, the spaghetti can be tossed together and slipped into the oven to >>> bake! >>> >>> So while the chicken was poaching, I got the water going for the pasta. >>> >>> I filled up my awesome 6 quart Locking Lid Pasta Pot ( this great set gives >>> you a 6 quart pot and a smaller 2 1/2 quart pot all for under $30.00 from >>> the MiceILA store in BlindMiceMegaMall.com) about 2/3 of the way with water >>> and put it over high heat to bring it to a boil! >>> >>> The chicken is poaching and the water for the pasta is getting heated up... >>> >>> I pulled out the mushrooms to slice...and if you read my previous post >>> about he stuffed mushrooms, you know where seeing these nice, big mushrooms >>> lead! >>> >>> So after creating the delicious stuffed mushrooms, my chicken was ready to >>> be turned and the water for the pasta was boiling. >>> >>> I added a bag of no yokes egg noodles, about 10 ounce bag, to the water and >>> set a timer for 7 minutes. >>> >>> I did not want the pasta to cook all the way since it was going to be faked >>> too and I hate soggy, limp, squishy pasta! >>> >>> I turned the chicken breasted over and seasoned with some garlic powder, >>> salt, pepper, and some of this and that; replaced the lid, and went back to >>> the mushrooms. >>> >>> I sliced 4 of these big guys down after cleaning with a damp paper towel >>> and grated about 3 cups of mozzarella cheese. >>> >>> I grabbed the jar of Prego pasta sauce from the pantry just as the timer >>> sounded for the pasta. >>> >>> I turned off the fire under the pasta, put on my Cooking in the Dark Grips, >>> and took the locking lid pot to the sink. >>> >>> A quick flip and the water was draining out...no strainer needed because it >>> is built in in the lid! >>> >>> Then I removed the lid and ran cold water over the pasta to stop it from >>> cooking ( ala Henry Casten, may he rest in peace!) >>> >>> and set it back on the stove top. >>> >>> I added in my sliced mushrooms and pasta sauce and gently stirred, folded, >>> mixed...anyway I combined it all together. >>> >>> Now for the chicken. >>> >>> I used some silicone covered tongs to grab the chicken and placed in a bowl >>> in the sink. >>> >>> i ran cold water over the chicken to cool it since I needed to shred it. >>> >>> >>> I ended up cutting them in half and returning to the water to cool. >>> >>> When they were cool enough to handle, not really cold and still a bit more >>> than just warm, I threaded them with a fork. >>> >>> All of the threaded chicken went into the pot with the pasta, sauce and >>> mushrooms! >>> >>> I sprayed a 9 by 13 glass cake pan with veggie spray and tossed in the >>> mixture from the pot. >>> >>> Next the mozzarella cheese was plopped on top and byre carefully and >>> gently stirred, mixed, folded...combined! >>> >>> The pan was covered with
Re: [CnD] Baked Spaghetti
Yes, I have bought it just at our regular grocery store (Jewel in Chicago). Prior to that, I would get the links and remove the casings, but this is easier. Where I purchase, it comes in hot or mild varieties. -Original Message- From: GARY WILLIAMS via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, August 24, 2017 7:43 AM To: cookinginthedark@acbradio.org Cc: GARY WILLIAMS Subject: Re: [CnD] Baked Spaghetti Can you buy ground italian sausage out of the casings? Yum, all of this sounds good. Sent from my iPhone > On Aug 23, 2017, at 9:45 PM, Food Dude via Cookinginthedark > wrote: > > Sharon is right... > > I would have used ground turkey but I did not have any...just a bag of frozen > boneless skinless chicken breasts... > > I have also added sliced smoked sausage too... > > The pasta and the sauce is the base...then knock yourself out and make it > your own! > > Mmm! Italian sausage sounds delicious! > > Sharon, I will bring the wine! When's dinner? (grin) > > Keep on Cooking! > > Dale Campbell > > used to > > >> On 8/23/2017 5:36 PM, Sharon Howerton via Cookinginthedark wrote: >> You could do essentially the same thing with about 1 pound or 1.5 pounds of >> ground beef. Just brown the meat, drain and follow the rest of Dale's >> directions. I personally like mild ground Italian sausage which I would also >> brown and follow the same directions. >> Sharon >> >> -Original Message- >> From: GARY WILLIAMS via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Wednesday, August 23, 2017 5:12 PM >> To: cookinginthedark@acbradio.org >> Cc: GARY WILLIAMS >> Subject: Re: [CnD] Baked Spaghetti >> >> That sounds good. Do you have a Baked spaghetti that has ground beef? If so, >> would love to have it. >> >> Sent from my iPhone >> >>> On Aug 23, 2017, at 5:13 PM, Food Dude via Cookinginthedark >>> wrote: >>> >>> This baked spaghetti is pretty generic and nothing special. >>> >>> but It is easy and my wife loves it...plus it goes great with my crab >>> stuffed mushrooms... >>> >>> >>> I started by getting the chicken cooked. >>> >>> Since it was frozen I decided to poach it. This way it would cook and thaw >>> at the same time! >>> >>> I put three frozen boneless skinless chicken breasts in my skillet with >>> about 2 cups of water. >>> >>> Covered and over medium high heat, they were going to take about 20 to 30 >>> minutes to cook. >>> >>> Perfect! Enough time to get everything else ready so when the chicken is >>> done, the spaghetti can be tossed together and slipped into the oven to >>> bake! >>> >>> So while the chicken was poaching, I got the water going for the pasta. >>> >>> I filled up my awesome 6 quart Locking Lid Pasta Pot ( this great set gives >>> you a 6 quart pot and a smaller 2 1/2 quart pot all for under $30.00 from >>> the MiceILA store in BlindMiceMegaMall.com) about 2/3 of the way with water >>> and put it over high heat to bring it to a boil! >>> >>> The chicken is poaching and the water for the pasta is getting heated up... >>> >>> I pulled out the mushrooms to slice...and if you read my previous post >>> about he stuffed mushrooms, you know where seeing these nice, big mushrooms >>> lead! >>> >>> So after creating the delicious stuffed mushrooms, my chicken was ready to >>> be turned and the water for the pasta was boiling. >>> >>> I added a bag of no yokes egg noodles, about 10 ounce bag, to the water and >>> set a timer for 7 minutes. >>> >>> I did not want the pasta to cook all the way since it was going to be faked >>> too and I hate soggy, limp, squishy pasta! >>> >>> I turned the chicken breasted over and seasoned with some garlic powder, >>> salt, pepper, and some of this and that; replaced the lid, and went back to >>> the mushrooms. >>> >>> I sliced 4 of these big guys down after cleaning with a damp paper towel >>> and grated about 3 cups of mozzarella cheese. >>> >>> I grabbed the jar of Prego pasta sauce from the pantry just as the timer >>> sounded for the pasta. >>> >>> I turned off the fire under the pasta, put on my Cooking in the Dark Grips, >>> and took the locking lid pot to the sink. >>> >>> A quick flip and the water was draining out...no strainer needed because it >>> is built in in the lid! >>> >>> Then I removed the lid and ran cold water over the pasta to stop it from >>> cooking ( ala Henry Casten, may he rest in peace!) >>> >>> and set it back on the stove top. >>> >>> I added in my sliced mushrooms and pasta sauce and gently stirred, folded, >>> mixed...anyway I combined it all together. >>> >>> Now for the chicken. >>> >>> I used some silicone covered tongs to grab the chicken and placed in a bowl >>> in the sink. >>> >>> i ran cold water over the chicken to cool it since I needed to shred it. >>> >>> >>> I ended up cutting them in half and returning to the water to cool. >>> >>> When they were cool enough to handle, no
Re: [CnD] chocolate chip cookie
Gary Ray here. Below is my "Famous" Cookie recipe. Well, actually, I expect I stole it, but cannot remember who I stole it from! Gary Ray’s Famous Cookie Recipe 1/2 cup butter 6 tablespoons packed brown sugar 6 tablespoons granulated sugar 3/4 cup self-rising flour 1 tsp. vanilla 1 egg 1 cup Quaker oats (uncooked) 1 6-oz. package semi-sweet chocolate pieces optional: add raisins, walnuts, pecans, and extra chocolate Beat butter, sugar, and vanilla until creamy. Beat egg and add. Sift flour and add to creamed mixture. Mix well. Stir in oats and chocolate pieces. Drop rounded teaspoons on well-greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, August 23, 2017 11:02 PM To: cookinginthedark@acbradio.org Cc: Deborah Barnes Subject: Re: [CnD] chocolate chip cookie Sadly, I did, but not now. However, if I find it I'll send it. It may be in a book around here somewhere. I used to have it in my old book where I kept recipes favorite people had given me. Deb B. -Original Message- From: Reinhard Stebner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, August 23, 2017 10:05 PM To: cookinginthedark@acbradio.org Cc: Reinhard Stebner Subject: Re: [CnD] chocolate chip cookie I hope somebody has the original toll House chocolate chip cookie recipe. Sent from my iPhone > On Aug 23, 2017, at 10:03 PM, Wendy via Cookinginthedark > wrote: > > Anyone have his or her most favorite, tried & true chocolate chip cookie > recipe to share? Thanks. > Wendy > > > ___ > 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] chocolate chip cookie
Yum!!! Yum! Really great!! Deb B. -Original Message- From: Gary Ray via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, August 24, 2017 9:03 AM To: cookinginthedark@acbradio.org Cc: Gary Ray Subject: Re: [CnD] chocolate chip cookie Gary Ray here. Below is my "Famous" Cookie recipe. Well, actually, I expect I stole it, but cannot remember who I stole it from! Gary Ray’s Famous Cookie Recipe 1/2 cup butter 6 tablespoons packed brown sugar 6 tablespoons granulated sugar 3/4 cup self-rising flour 1 tsp. vanilla 1 egg 1 cup Quaker oats (uncooked) 1 6-oz. package semi-sweet chocolate pieces optional: add raisins, walnuts, pecans, and extra chocolate Beat butter, sugar, and vanilla until creamy. Beat egg and add. Sift flour and add to creamed mixture. Mix well. Stir in oats and chocolate pieces. Drop rounded teaspoons on well-greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradioorg] Sent: Wednesday, August 23, 2017 11:02 PM To: cookinginthedark@acbradio.org Cc: Deborah Barnes Subject: Re: [CnD] chocolate chip cookie Sadly, I did, but not now. However, if I find it I'll send it. It may be in a book around here somewhere. I used to have it in my old book where I kept recipes favorite people had given me. Deb B. -Original Message- From: Reinhard Stebner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, August 23, 2017 10:05 PM To: cookinginthedark@acbradio.org Cc: Reinhard Stebner Subject: Re: [CnD] chocolate chip cookie I hope somebody has the original toll House chocolate chip cookie recipe. Sent from my iPhone > On Aug 23, 2017, at 10:03 PM, Wendy via Cookinginthedark > wrote: > > Anyone have his or her most favorite, tried & true chocolate chip cookie > recipe to share? Thanks. > Wendy > > > ___ > 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
[CnD] Another Chocolate Chip Cookie Recipe
Here is the recipe I use. My daughter used it and got a purple ribbon, which is the best, at our fair for 4H. Cookie is thin, crispy on the edges, and soft and chewy in the middle. In the recipe I use butter flavored Crisco because my son has a sensitivity to dairy products. I have used real butter and margarine, and each product does change the consistency of the cookie a bit. Chocolate Chip Cookies 1 cup butter flavored Crisco 1 cup brown sugar 1/2 cup white sugar 2 eggs 2 tsp vanilla extract 2 1/4 cup flour 1/2 tsp baking soda 1 tsp coarse salt 2 cup chocolate chips Preheat oven to 350 degrees. Cream together butter and sugars. Beat in eggs 1 at a time. Add vanilla extract. Whisk together flour, baking soda, and salt. Combine wet and dry ingredients. Fold in chocolate chips. Spoon onto parchment-lined baking sheets, placing cookies about 2 inches apart. Bake 10 - 12 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Nestles Original Chocolate Chip Cookies
I live about fifteen minutes from the original tollhouse, where the cookie was originally invented. This is the recipe on the nestles chocolate morsels package and the recipe my family and friends always used. It's the one Ruth Wakefield used and endorsed by the nestle company in their best baking book. I cringe when I see recipes that use water, as I saw when I was researching it last night. Water is used only at high altitudes, above 5280 feet. Nestle Original Tollhouse Chocolate Chip Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped nuts Instructions PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] looking for ideas for my supper tonight
Deborah, Good to find you here too. I know you from craft lists. About spam, we used to eat it too because we were on government assistance and spam was one of the things that we got from them each month, that and a pound or two block of cheddar cheese. I ate a good deal of both and was glad for it when we had nothing else. Also cornmeal or some sort of cereal grain. That was a long time before food stamps. It brings back memories. Pamela Fairchild -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, August 18, 2017 9:02 PM To: cookinginthedark@acbradio.org Cc: Deborah Barnes Subject: Re: [CnD] looking for ideas for my supper tonight Well, when I was a kid, we had Spam all the time. We opened the can, put mustard or mayo and maybe a tomato on it in a sandwich. To us, then, it wasn't bad. I like bologna better, but I sure won't turn Spam down. My husband, on the other hand, hates it! I haven't had any in years; maybe I'll get a can. The spam with pineapple sounds good, too. Same for Treat. mailto:cookinginthedark@acbradio.org] Sent: Friday, August 18, 2017 7:48 PM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] looking for ideas for my supper tonight Two thinly cut pieces, cubed, isn't going to hurt you. Fry the two pieces of spam, then cube them and mix them in with your Mac 'N Cheese. Spam can also go with rice, in sandwiches, or as a garnish for Ramen. Again, no more than two pieces at a stretch. If you're doing the rice thing, you can fry it, or top with pineapple slices and bake at 350 for I think 30 mins. Fry it, then stir fry with veggies and cooked Ramen noodles, season with a few pinches of the Ramen packet. (I like the chop suey mix--cabbage and bean sprouts and carrots, that they carry in the produce section.) My favorite is fried, cubed, and mixed with mushrooms and cheese in an omelet--2 eggs. Of course, with rice. White rice. Haven't quite made the transition to healthy. Can you tell? Whatever you do, cook the thing. Don't eat it straight out of the can. Ick. Tried it that way as a kid, just for kicks. ICK!!! Spam ... a staple in HI, especially in Asian households. *lol; I'm from there, and am Filipino, so can, and often do, make fun of myself and my neighbors* More Later, Dani More Later, Dani On 8/18/17, Jamie Prater via Cookinginthedark wrote: > Hi, yes, it would be better to do ham, but I got this in a food pantry > box and need to use it. I prefer ham but it's more expensive. Thanks > for the input though. > > -Original Message- > From: Eileen Scrivani via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, August 18, 2017 12:38 PM > To: cookinginthedark@acbradio.org > Cc: Eileen Scrivani > Subject: Re: [CnD] looking for ideas for my supper tonight > > Mac & Chees is very good with some Broccoli floretts mixed in or a few > chunks of ham or ham steak. Spam is a very fatty meat and not so > healthy. I think Ham would be a better choice (IMO). > > Eileen > > > From: Jamie Prater via Cookinginthedark > Sent: Friday, August 18, 2017 1:19 PM > To: cookinginthedark@acbradio.org > Cc: Jamie Prater > Subject: [CnD] looking for ideas for my supper tonight > > Hi, I am making macaroni and cheese tonight and have heard spam goes > well with it. Can anybody give me any ideas on how to doctor this > recipe up and add more fun things in or on this concoction to make it > more fun to eat or have spiced up? Thanks and have a blessed day. > > > > ___ > 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] looking for cooking ideas and suggestions
Jamie, Good to find you here too. Fry the spam first. Then cut it up when cool enough. I like to fry it until it gets a bit crisp, not burnt, but enough so it releases most of its grease. The microwave works for this too, but cover the dish so as to avoid splattering. Now, make your macaroni dish as usual, add some of the chopped up spam, and other vegetables of your choice, prepared how you like best, and warm for 30 minutes in a 350 degree oven. Alternatively, do the same, but with a can of baked beans of your choice, with or without the pasta. The pasta and spam cut the sweetness of the baked beans. I like bushes best because there is less vinegar. Pamela Fairchild -Original Message- From: Jamie Prater via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, August 18, 2017 1:27 PM To: cookinginthedark@acbradio.org Cc: Jamie Prater Subject: [CnD] looking for cooking ideas and suggestions Hi, I am making macaroni and cheese tonight and have heard spam goes well with it. Can anybody give me any ideas on how to doctor this recipe up and add more fun things in or on this concoction to make it more fun to eat or have spiced up? Thanks and have a blessed day. ___ 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] Slow Cooker Chicken Pot Pie Stew
I would just leave it out. Not necessary with the other salts and cream soups already present. Pamela Fairchild -Original Message- From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, August 17, 2017 7:51 AM To: cookinginthedark@acbradio.org Cc: gail johnson Subject: [CnD] Slow Cooker Chicken Pot Pie Stew 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. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
