[CnD] steaming in nuwave oven

[Jude DaShiell via Cookinginthedark]

How is this done?  I get pre-made sandwiches like cheese steaks hot dogs 
and hamburgers and hot roast beef sandwiches and these when cooked in the 
nuwave oven for any length of time dry the bread out to the point it's 
toast.  This also happens with pancakes and french toast that's sent over 
here.  Context for those wondering is I'm living in a retirement program 
and a kitchen does basic preparation of food and it's sent over cold in 
controled portions in containers.  I use a nuwave oven and microwave for 
things best heated in the microwave to cook where I'm at which is in 
another building a few miles away from the main building.




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Re: [CnD] Need Substitution Ideas for Berry Trifle recipe

[Andrew Niven via Cookinginthedark]

Hi Lisa.

could you possibly use sherry instead of the liqueur? Sherry trifle is 
delicious.

Cheers

Andrew



On 15/12/2017 6:50 PM, Lisa Belville via Cookinginthedark wrote:
> Hi, all.
>
> I'm wanting to make this, but not sure what to substittute for the praline 
> liqueur, I can't find it  locally and even Amazon is coming up blank. The 
> closest is betty Crocker praline ice cream and cake topping.
> Here's the recipe:
>
>
> Berry Trifle
> Makes 18 servings
>
> 1 (10.75 ounce) package prepared pound cake, cubed
> 1 (10 ounce) package frozen blueberries
> 1 (10 ounce) package frozen raspberries
> 1 (10 ounce) package frozen blackberries
> 2 tablespoons praline liqueur
> 1 (5 ounce) package instant vanilla pudding mix
> 1/2 cup milk
> 1 (14 ounce) can sweetened condensed milk
> 1 (8 ounce) container frozen whipped topping, thawed
>
> Directions
> Prep, 15 m, Cook, -, Ready in, 2 h
> 1, Place cubed cake in bottom of large glass serving bowl. Layer the 
> blueberries, raspberries and blackberries on top of the cake. Sprinkle with 
> praline liqueur.
> 2, In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of 
> whipped topping, stir well. Pour mixture over frozen berries. Top custard 
> with remaining cool whip. Let sit at room temperature for 1 hour or in 
> refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.
> Sent from my iPhone
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[CnD] Need Substitution Ideas for Berry Trifle recipe

[Lisa Belville via Cookinginthedark]

Hi, all.

I'm wanting to make this, but not sure what to substittute for the praline 
liqueur, I can't find it  locally and even Amazon is coming up blank. The 
closest is betty Crocker praline ice cream and cake topping.
Here's the recipe:


Berry Trifle
Makes 18 servings

1 (10.75 ounce) package prepared pound cake, cubed
1 (10 ounce) package frozen blueberries
1 (10 ounce) package frozen raspberries
1 (10 ounce) package frozen blackberries
2 tablespoons praline liqueur
1 (5 ounce) package instant vanilla pudding mix
1/2 cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed

Directions
Prep, 15 m, Cook, -, Ready in, 2 h
1, Place cubed cake in bottom of large glass serving bowl. Layer the 
blueberries, raspberries and blackberries on top of the cake. Sprinkle with 
praline liqueur.
2, In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of 
whipped topping, stir well. Pour mixture over frozen berries. Top custard with 
remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator 
for 2 to 3 hours, enough for the berries to thaw before serving.
Sent from my iPhone
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Re: [CnD] Christmas Baking

[Eileen Scrivani via Cookinginthedark]

Lori,

Is the recipe you have for Paneton something you can share? I’d love to make a 
loaf of it!

Thanks.

Eileen


From: Lori Castner via Cookinginthedark
Sent: Thursday, December 14, 2017 5:50 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] Christmas Baking

Hello,
I probably will not bake anything new, but I plan to bake a mince pie which I 
have not done in several years.
I also plan to bake a pumpkin pie for a neighbor using the Libby's recipe.
And I will bake panetone (an Italian bread) and several kinds of cookies one 
called Cinnamon sledges and the second Ranger Cookies, an oatmeal chocolate 
chip cookie which my mother often made.

Lori C.


-Original Message-
From: Courtney F. Smith via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, December 14, 2017 12:58 PM
To: cookinginthedark@acbradio.org
Cc: Courtney F. Smith
Subject: [CnD] Christmas Baking

Hi,
Is anyone working on any Christmas baking or candy making? If so, what are your 
go to recipes? Are you trying something new this year?

My go to recipe this year is the Ritz crackers with peanut butter dipped in 
white almond bark. Love these & the memories they bring back while I'm enjoying 
them.

I am trying three new to me recipes this year. A new easy fudge recipe, 
peanutbutter chex mix (similar to what Marylin shared a few days ago) & hello 
dolly bars.

i look forward to hearing what you all are making.

Merry Christmas!

Courtney
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Re: [CnD] Christmas Baking

[Lori Castner via Cookinginthedark]

Hello,
I probably will not bake anything new, but I plan to bake a mince pie which I 
have not done in several years.
I also plan to bake a pumpkin pie for a neighbor using the Libby's recipe.
And I will bake panetone (an Italian bread) and several kinds of cookies one 
called Cinnamon sledges and the second Ranger Cookies, an oatmeal chocolate 
chip cookie which my mother often made.

Lori C.


-Original Message-
From: Courtney F. Smith via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, December 14, 2017 12:58 PM
To: cookinginthedark@acbradio.org
Cc: Courtney F. Smith
Subject: [CnD] Christmas Baking

Hi,
Is anyone working on any Christmas baking or candy making? If so, what are your 
go to recipes? Are you trying something new this year?

My go to recipe this year is the Ritz crackers with peanut butter dipped in 
white almond bark. Love these & the memories they bring back while I'm enjoying 
them.

I am trying three new to me recipes this year. A new easy fudge recipe, 
peanutbutter chex mix (similar to what Marylin shared a few days ago) & hello 
dolly bars.

i look forward to hearing what you all are making.

Merry Christmas!

Courtney
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[CnD] EASY CROCKPOT CANDY

[Marilyn Pennington via Cookinginthedark]

EASY CROCKPOT CANDY

1-16 oz salted dry roasted peanuts

1-16 oz unsalted dry roasted peanuts

1-4 oz sweet German chocolate

12 oz milk chocolate chips

1 1/2 pkg white almond bark

Layer ingredients in large round crockpot in order of above. Do not mix or
stir.

Heat on low for 2 hours. Do not lift the lid. After 2 hours, stir well and
drop by

teaspoons on wax paper. Let them cool until firm before removing.

 

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[CnD] Easy Macaroons

[Marilyn Pennington via Cookinginthedark]

Easy Macaroons

1 pkg. (14 oz.) shredded coconut

1 can (14.5 oz.) sweetened condensed milk

2 teaspoons vanilla

Green food coloring (optional; see note)

Preheat oven to 350 degrees. Grease cookie sheets or line with parchment
paper.

Mix ingredients, adding food coloring until mixture is desired intensity.
Drop from

a teaspoon onto prepared cookie sheet and bake 10 to 12 minutes. Cool
slightly; remove

to rack.

Makes 3 1/2 dozen.  Enjoy.  

 

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[CnD] Hot cocoa mix

[Joy Baade via Cookinginthedark]

Good afternoon.  Does anyone have a good recipe for hot chocolate mix?

Thank you in advance for your help.

Joy

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Re: [CnD] Christmas Baking

[Drew Hunthausen via Cookinginthedark]

Sounds really good! Can you share the recipies for the 4  cookies/ desserts you 
mentioned? thanks

Drew Hunthausen
The No Excuses Blind Guy
#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,
& International Best Selling Author

Get my free guide, The Five Keys To Living A No Excuses Life Filled With Joy, 
Peace, and Prosperity!
http://DrewsInspirations.com

To book Drew for your event go to
http://bookdrew.com
(714) 296-7111

With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!
http://NoExcusesBlindGuy.com




-Original Message-
From: Courtney F. Smith via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, December 14, 2017 12:58 PM
To: cookinginthedark@acbradio.org
Cc: Courtney F. Smith 
Subject: [CnD] Christmas Baking

Hi,
Is anyone working on any Christmas baking or candy making? If so, what are your 
go to recipes? Are you trying something new this year?

My go to recipe this year is the Ritz crackers with peanut butter dipped in 
white almond bark. Love these & the memories they bring back while I'm enjoying 
them.

I am trying three new to me recipes this year. A new easy fudge recipe, 
peanutbutter chex mix (similar to what Marylin shared a few days ago) & hello 
dolly bars.

i look forward to hearing what you all are making.

Merry Christmas!

Courtney
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[CnD] Christmas Baking

[Courtney F. Smith via Cookinginthedark]

Hi,
Is anyone working on any Christmas baking or candy making? If so, what are
your go to recipes? Are you trying something new this year?

My go to recipe this year is the Ritz crackers with peanut butter dipped in
white almond bark. Love these & the memories they bring back while I'm
enjoying them.

I am trying three new to me recipes this year. A new easy fudge recipe,
peanutbutter chex mix (similar to what Marylin shared a few days ago) &
hello dolly bars.

i look forward to hearing what you all are making.

Merry Christmas!

Courtney
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[CnD] Easy Roast Beef Barbecue

[Marilyn Pennington via Cookinginthedark]

Easy Roast Beef Barbecue

1 (12 ounce) bottle barbecue sauce

1/2 cup water

1/2 cup ketchup

1/2 cup chopped onions

1/2 cup chopped green pepper

1 (3 to 4 pound) beef roast

12 to 16 sandwich rolls

Combine barbecue sauce, water, ketchup, onion and green pepper in 4 to 5
quart slow cooker. Smother roast in sauce. Cover; cook on low for 12 hours.
Shred meat using 2 forks. Mix thoroughly through sauce. Serve on rolls with
cole slaw.

Makes 12 to 16 servings.  Mama's Corner.

 

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[CnD] Zucchini Cheese Pancakes With Sausage

[Marilyn Pennington via Cookinginthedark]

Zucchini Cheese Pancakes With Sausage

1/2 pound Italian sausage links

1/4 cup water

1 onion, diced

1 (14 1/2 to 16 ounce) can tomatoes

1/4 teaspoon oregano

2 teaspoons sugar, divided

1 cup buttermilk baking mix

1/2 cup milk

1/4 cup grated Parmesan cheese

1 egg

1/2 small zucchini, grated

Salad oil

In 10 inch skillet over medium heat, heat sausages and water to boiling.
Cover; cook for 5 minutes. Uncover; cook until browned; drain and slice. In
drippings over medium heat, cook onion until tender. Add tomatoes, oregano,
sausages and 1 teaspoon sugar. Heat to boiling; simmer for 10 minutes. In
bowl, mix baking mix, milk, Parmesan cheese, egg, zucchini and remaining 1
teaspoon sugar. In 12 inch skillet over medium heat, into 1 tablespoon hot
oil, pour batter by scant 1/4 cupfuls. Cook until lightly browned on both
sides. Repeat. Serve pancakes with sausage mixture.

Makes 4 main-dish servings.  Mama's Corner.

 

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[CnD] Italian Style Beef Liver

[Marilyn Pennington via Cookinginthedark]

Italian Style Beef Liver

1/3 cup all-purpose flour

1/4 teaspoon salt

1 pound beef liver, cut into bite-size pieces

4 teaspoons vegetable oil, divided

1 cup thinly sliced onion

1/2 cup chopped celery

2 cans (14 1/2 ounces each) diced tomatoes, undrained

1 bay leaf

2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes

1 tablespoon minced fresh basil or 1 teaspoon dried basil

1 teaspoon salt

1/4 teaspoon pepper

Hot cooked spaghetti

Grated Parmesan cheese

Combine flour and salt in a large resealable plastic bag. Add liver, a few
pieces at a time; shake until completely coated. Heat 2 teaspoons oil in a
skillet; cook liver to desired doneness. Remove and set aside. In the same
skillet, heat remaining oil. Saute onion and celery until tender, about 5
minutes. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper. Cover
and simmer for 20 minutes, stirring occasionally. Add liver; cover and cook
for 5 minutes longer, or until heated through. Discard bay leaf. Serve over
spaghetti; sprinkle with cheese.

Note:

Cook the liver until it is slightly pink in the center. That way, the meat
won't become tough and overcooked when it is reheated in the sauce.

Makes 4 servings.

 

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Re: [CnD] new rub

[Jeffry Miller via Cookinginthedark]

sounds good.
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Re: [CnD] new rub

[Jeffry Miller via Cookinginthedark]

Here is the link on amazon for Willie's hog dust.

https://www.amazon.com/Willies-Hog-Dust-Spicy-Blend/dp/B008ELO15M


On 12/13/2017 9:34 AM, Mike and jean via Cookinginthedark wrote:

On Monday night, I tried a new meat rub.  I applied it to some pork chops
and then I let the chops stand for about 45 minutes.  I then baked the pork
chops at 375 for about 40 minutes.  They were excellent.  The name of the
rub is "willie's hog dust" original flavor.  The rub also comes in a spicey
version.  I bought the rub at a local meat market so I don't know where to
tell you to look for it.  However, it is worth the search.

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