Re: [CnD] Snickerdoodle bread tip needed

[gail johnson via Cookinginthedark]

parchment paper.
I still would spray with baking pam.
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Snickerdoodle bread tip needed

[Helen Whitehead via Cookinginthedark]

How about putting waxed paper in the loaf pan? I've seen that done for some 
loaf recipes,  Like fruit  that stick, for example, dates, or figs. 

-Original Message-
From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, February 24, 2018 3:20 PM
To: cookinginthedark@acbradio.org
Cc: Lori Castner 
Subject: Re: [CnD] Snickerdoodle bread tip needed

By any chance, do you have nonstick aluminum foil?
If so I would line the pan with that and still butter and pam the foil.
Even lining the pan with regular aluminum foil and buttering and pamming that 
might help because you could hopefully peel off the foil without breaking up 
the bread. I have made scones with cinnamon chips, and they have never stuck to 
the pan.

Lori C.

-Original Message-
From: sharon howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, February 24, 2018 11:38 AM
To: cookinginthedark@acbradio.org
Cc: sharon howerton
Subject: [CnD] Snickerdoodle bread tip needed

I am hoping that I can get some ideas. I love this bread as did my 
daughter-in-law and grandkids. Even my son who is not a sweet eater ate some. 
The first time I made it, the bread stuck; the one I made last night stuck so 
badly that the loaves ended up falling apart. I put Pam and butter in my lmetal 
oaf pans. 
 I have made these kinds of breads for years with no problems. The difference, 
I think, is the cinnamon chips. A friend with whom I shopped today told me 
about Pam for baking which I bought. She said it is cooking spray with flour in 
it. I am happy to try it but not sure even this would be successful.
Any ideas would be appreciated.
Sharon
Sent from my iPhone
___
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] Snickerdoodle bread tip needed

[Lori Castner via Cookinginthedark]

By any chance, do you have nonstick aluminum foil?
If so I would line the pan with that and still butter and pam the foil.
Even lining the pan with regular aluminum foil and buttering and pamming that 
might help because you could hopefully peel off the foil without breaking up 
the bread. I have made scones with cinnamon chips, and they have never stuck to 
the pan.

Lori C.

-Original Message-
From: sharon howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, February 24, 2018 11:38 AM
To: cookinginthedark@acbradio.org
Cc: sharon howerton
Subject: [CnD] Snickerdoodle bread tip needed

I am hoping that I can get some ideas. I love this bread as did my 
daughter-in-law and grandkids. Even my son who is not a sweet eater ate some. 
The first time I made it, the bread stuck; the one I made last night stuck so 
badly that the loaves ended up falling apart. I put Pam and butter in my lmetal 
oaf pans. 
 I have made these kinds of breads for years with no problems. The difference, 
I think, is the cinnamon chips. A friend with whom I shopped today told me 
about Pam for baking which I bought. She said it is cooking spray with flour in 
it. I am happy to try it but not sure even this would be successful.
Any ideas would be appreciated.
Sharon
Sent from my iPhone
___
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] Cooking bacon

[Wendy via Cookinginthedark]

A  friend suggested this method to me for wrapping bacon: place a strip of 
bacon on the top of a sheet of saran wrap. Turn the bacon-saran wrap over so 
the bacon is on the bottom & saran wrap on top. Place another strip of bacon on 
the saran wrap & turn over like the first strip, & on it goes. It is easy to 
separate frozen bacon.
Wendy


___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Snickerdoodle bread tip needed

[sharon howerton via Cookinginthedark]

I am hoping that I can get some ideas. I love this bread as did my 
daughter-in-law and grandkids. Even my son who is not a sweet eater ate some. 
The first time I made it, the bread stuck; the one I made last night stuck so 
badly that the loaves ended up falling apart. I put Pam and butter in my lmetal 
oaf pans. 
 I have made these kinds of breads for years with no problems. The difference, 
I think, is the cinnamon chips. A friend with whom I shopped today told me 
about Pam for baking which I bought. She said it is cooking spray with flour in 
it. I am happy to try it but not sure even this would be successful.
Any ideas would be appreciated.
Sharon
Sent from my iPhone
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Cooking bacon

[sharon howerton via Cookinginthedark]

It is not a good idea to referees something that has been defrosted. When I 
have done this, I just put the rest of the bacon in a zip lock bag in the 
fridge and eat as I can. Good luck.

Sent from my iPhone

> On Feb 24, 2018, at 9:06 AM, Blaine Deutscher via Cookinginthedark 
>  wrote:
>
> Hello everyone. Have a question regarding cooking bacon. For those of you who 
> live on your own, and only want a couple slices of bacon with your eggs, what 
> do you do with the rest? Do you cook it all then stick it in the fridge, or 
> can you defrost it, take the two or three pieces you want, stick it in a 
> Ziplock bag, and put in the freezer?  The same goes for breakfast sausage. I 
> know sometimes people will cook a package of sausage and put the rest in the 
> fridge and warm up with whatever they’re having other days, but just wondered 
> what people do when you only want a couple sausages, or Smokies as we call 
> them here in Canada, usually sausage with cheese filling of some sort. Can 
> you just put them back in the freezer? I look forward to reading your 
> responses
>
> Sent from my iPhone
> ___
> 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] Cooking bacon

[Debbie Deatherage via Cookinginthedark]

I know it is more expensive, but I buy the precooked bacon from Schwans. It is 
a little expensive but worth the money. 
Debbie 


Sent from my iPhone

On Feb 24, 2018, at 12:51 PM, Jude DaShiell via Cookinginthedark 
 wrote:

One tip I use with bacon when raw and in the package is to bend the package 
down its length both ways like folding a perforation since that helps make 
separating bacon slices easier when it comes time to do the separation.

> On Sat, 24 Feb 2018, Marilyn Pennington via Cookinginthedark wrote:
> 
> Date: Sat, 24 Feb 2018 12:46:17
> From: Marilyn Pennington via Cookinginthedark 
> To: cookinginthedark@acbradio.org
> Cc: Marilyn Pennington 
> Subject: Re: [CnD] Cooking bacon
> Yes, you put raw bacon in the Lock container.  I usually leave the bacon 
> in the package that it comes in and just put the package in the lock 
> QVC has them and someone told me that WallMart sells the Lock too.
> 
> I always bake my bacon at 400 degrees for 18 minutes.
> 
> Marilyn
> 
> -Original Message-
> From: Blaine Deutscher via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, February 24, 2018 11:45 AM
> To: cookinginthedark@acbradio.org
> Cc: Blaine Deutscher
> Subject: Re: [CnD] Cooking bacon
> 
> Where could someone get one of these? Do you put it in raw.
> 
> Sent from my iPhone
> 
>> On Feb 24, 2018, at 9:12 AM, Marilyn Pennington via Cookinginthedark 
>>  wrote:
>> 
>> I keep my extra bacon in the Lock bacon keeper and then just get out 
>> what I want.
>> 
>> Sausage, I cook the entire pound of it and then put the rest of the cooked 
>> patties in the frig and eat them another day.  You could make sausage 
>> patties and then freeze them in baggies.
>> 
>> Marilyn
>> 
>> -Original Message-
>> From: Blaine Deutscher via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Saturday, February 24, 2018 10:06 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Blaine Deutscher
>> Subject: [CnD] Cooking bacon
>> 
>> Hello everyone. Have a question regarding cooking bacon. For those of you 
>> who live on your own, and only want a couple slices of bacon with your eggs, 
>> what do you do with the rest? Do you cook it all then stick it in the 
>> fridge, or can you defrost it, take the two or three pieces you want, stick 
>> it in a Ziplock bag, and put in the freezer?  The same goes for breakfast 
>> sausage. I know sometimes people will cook a package of sausage and put the 
>> rest in the fridge and warm up with whatever they?re having other days, but 
>> just wondered what people do when you only want a couple sausages, or 
>> Smokies as we call them here in Canada, usually sausage with cheese filling 
>> of some sort. Can you just put them back in the freezer? I look forward to 
>> reading your responses
>> 
>> Sent from my iPhone
>> ___
>> 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] Cooking bacon

[Jude DaShiell via Cookinginthedark]

One tip I use with bacon when raw and in the package is to bend the 
package down its length both ways like folding a perforation since that 
helps make separating bacon slices easier when it comes time to do the 
separation.


On Sat, 24 Feb 2018, Marilyn Pennington via Cookinginthedark wrote:


Date: Sat, 24 Feb 2018 12:46:17
From: Marilyn Pennington via Cookinginthedark 
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington 
Subject: Re: [CnD] Cooking bacon

Yes, you put raw bacon in the Lock container.  I usually leave the bacon in the 
package that it comes in and just put the package in the lock QVC has them and 
someone told me that WallMart sells the Lock too.

I always bake my bacon at 400 degrees for 18 minutes.

Marilyn

-Original Message-
From: Blaine Deutscher via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 24, 2018 11:45 AM
To: cookinginthedark@acbradio.org
Cc: Blaine Deutscher
Subject: Re: [CnD] Cooking bacon

Where could someone get one of these? Do you put it in raw.

Sent from my iPhone


On Feb 24, 2018, at 9:12 AM, Marilyn Pennington via Cookinginthedark 
 wrote:

I keep my extra bacon in the Lock bacon keeper and then just get out what 
I want.

Sausage, I cook the entire pound of it and then put the rest of the cooked 
patties in the frig and eat them another day.  You could make sausage patties 
and then freeze them in baggies.

Marilyn

-Original Message-
From: Blaine Deutscher via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 24, 2018 10:06 AM
To: cookinginthedark@acbradio.org
Cc: Blaine Deutscher
Subject: [CnD] Cooking bacon

Hello everyone. Have a question regarding cooking bacon. For those of you who 
live on your own, and only want a couple slices of bacon with your eggs, what 
do you do with the rest? Do you cook it all then stick it in the fridge, or can 
you defrost it, take the two or three pieces you want, stick it in a Ziplock 
bag, and put in the freezer?  The same goes for breakfast sausage. I know 
sometimes people will cook a package of sausage and put the rest in the fridge 
and warm up with whatever they?re having other days, but just wondered what 
people do when you only want a couple sausages, or Smokies as we call them here 
in Canada, usually sausage with cheese filling of some sort. Can you just put 
them back in the freezer? I look forward to reading your responses

Sent from my iPhone
___
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] Cooking bacon

[Marilyn Pennington via Cookinginthedark]

Yes, you put raw bacon in the Lock container.  I usually leave the bacon 
in the package that it comes in and just put the package in the lock QVC 
has them and someone told me that WallMart sells the Lock too.

I always bake my bacon at 400 degrees for 18 minutes.

Marilyn

-Original Message-
From: Blaine Deutscher via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 24, 2018 11:45 AM
To: cookinginthedark@acbradio.org
Cc: Blaine Deutscher
Subject: Re: [CnD] Cooking bacon

Where could someone get one of these? Do you put it in raw.

Sent from my iPhone

> On Feb 24, 2018, at 9:12 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
>
> I keep my extra bacon in the Lock bacon keeper and then just get out 
> what I want.
>
> Sausage, I cook the entire pound of it and then put the rest of the cooked 
> patties in the frig and eat them another day.  You could make sausage patties 
> and then freeze them in baggies.
>
> Marilyn
>
> -Original Message-
> From: Blaine Deutscher via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, February 24, 2018 10:06 AM
> To: cookinginthedark@acbradio.org
> Cc: Blaine Deutscher
> Subject: [CnD] Cooking bacon
>
> Hello everyone. Have a question regarding cooking bacon. For those of you who 
> live on your own, and only want a couple slices of bacon with your eggs, what 
> do you do with the rest? Do you cook it all then stick it in the fridge, or 
> can you defrost it, take the two or three pieces you want, stick it in a 
> Ziplock bag, and put in the freezer?  The same goes for breakfast sausage. I 
> know sometimes people will cook a package of sausage and put the rest in the 
> fridge and warm up with whatever they’re having other days, but just wondered 
> what people do when you only want a couple sausages, or Smokies as we call 
> them here in Canada, usually sausage with cheese filling of some sort. Can 
> you just put them back in the freezer? I look forward to reading your 
> responses
>
> Sent from my iPhone
> ___
> 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] no mail

[Ron Kolesar via Cookinginthedark]

no mail
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Cooking bacon

[Blaine Deutscher via Cookinginthedark]

Where could someone get one of these? Do you put it in raw.

Sent from my iPhone

> On Feb 24, 2018, at 9:12 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
>
> I keep my extra bacon in the Lock bacon keeper and then just get out 
> what I want.
>
> Sausage, I cook the entire pound of it and then put the rest of the cooked 
> patties in the frig and eat them another day.  You could make sausage patties 
> and then freeze them in baggies.
>
> Marilyn
>
> -Original Message-
> From: Blaine Deutscher via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, February 24, 2018 10:06 AM
> To: cookinginthedark@acbradio.org
> Cc: Blaine Deutscher
> Subject: [CnD] Cooking bacon
>
> Hello everyone. Have a question regarding cooking bacon. For those of you who 
> live on your own, and only want a couple slices of bacon with your eggs, what 
> do you do with the rest? Do you cook it all then stick it in the fridge, or 
> can you defrost it, take the two or three pieces you want, stick it in a 
> Ziplock bag, and put in the freezer?  The same goes for breakfast sausage. I 
> know sometimes people will cook a package of sausage and put the rest in the 
> fridge and warm up with whatever they’re having other days, but just wondered 
> what people do when you only want a couple sausages, or Smokies as we call 
> them here in Canada, usually sausage with cheese filling of some sort. Can 
> you just put them back in the freezer? I look forward to reading your 
> responses
>
> Sent from my iPhone
> ___
> 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] cooking bacon

[Richard Kuzma via Cookinginthedark]

Hello,

I split up the pound of bacon before I freeze it .

Usually put four or so slices in a Ziploc bag and then put all the bags of
bacon in another on and freeze them and take them out as I want.

It works great.

 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Cooking bacon

[Marilyn Pennington via Cookinginthedark]

I keep my extra bacon in the Lock bacon keeper and then just get out what 
I want.

Sausage, I cook the entire pound of it and then put the rest of the cooked 
patties in the frig and eat them another day.  You could make sausage patties 
and then freeze them in baggies.

Marilyn

-Original Message-
From: Blaine Deutscher via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 24, 2018 10:06 AM
To: cookinginthedark@acbradio.org
Cc: Blaine Deutscher
Subject: [CnD] Cooking bacon

Hello everyone. Have a question regarding cooking bacon. For those of you who 
live on your own, and only want a couple slices of bacon with your eggs, what 
do you do with the rest? Do you cook it all then stick it in the fridge, or can 
you defrost it, take the two or three pieces you want, stick it in a Ziplock 
bag, and put in the freezer?  The same goes for breakfast sausage. I know 
sometimes people will cook a package of sausage and put the rest in the fridge 
and warm up with whatever they’re having other days, but just wondered what 
people do when you only want a couple sausages, or Smokies as we call them here 
in Canada, usually sausage with cheese filling of some sort. Can you just put 
them back in the freezer? I look forward to reading your responses

Sent from my iPhone
___
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] crazy food mistakes

[Rebecca Manners via Cookinginthedark]

I once put chocolate syrup in baked beans in place of mustard. I added
the mustard after discovering the mistake.


The funny thing is, the beans were for a church function, and the dish
was empty at the end of the evening.


Becky Manners




On 2/22/2018 9:30 PM, gail johnson via Cookinginthedark wrote:
> hello food dude and all listers.
> tonight I made a crazy food mistake.
> I had made vegy soup, and was supposed to add the rice in with the soup.
> earlier today, we had made banana nut bread.
> Know what's comming?
> I thought it was the rice, but no! it was the bread.
> I thought the rice was a little lumpy, so I just stirred it up and
> heated it in the microwave
> guess what?   it wasn't to bad.
> now, tell us what is the most funniest food mistake you've ever made.
> thanks
> gail and hank johnson
> P.s.
> we just bought the talking microwave from the food dude, and we think
> it's as handy as a pocket on a shirt.
> ___
> 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] Cooking bacon

[Blaine Deutscher via Cookinginthedark]

Hello everyone. Have a question regarding cooking bacon. For those of you who 
live on your own, and only want a couple slices of bacon with your eggs, what 
do you do with the rest? Do you cook it all then stick it in the fridge, or can 
you defrost it, take the two or three pieces you want, stick it in a Ziplock 
bag, and put in the freezer?  The same goes for breakfast sausage. I know 
sometimes people will cook a package of sausage and put the rest in the fridge 
and warm up with whatever they’re having other days, but just wondered what 
people do when you only want a couple sausages, or Smokies as we call them here 
in Canada, usually sausage with cheese filling of some sort. Can you just put 
them back in the freezer? I look forward to reading your responses

Sent from my iPhone
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Chicken Vegetable

[gail johnson via Cookinginthedark]

We made this the other night.
You can just throw everything in a crockpot and let it cook on high for 
5 hours or 8 on low.
The ingredients aren't written in stone. Change them up and make it 
your own. Serves 4.



Ingredients
1/2 large onion, diced
1/2 turnip, vcubed
1/2 parsnip, peeled and cubed
1 cup baby carrots, cut in half (unless you have the really thin ones)
1 pablano pepper, cubed
1 red pepper or other color, cubed
1-2 cups mushrooms, sliced if whole (I cut the stems into thin strips 
and use them too)

6 cloves garlic, diced
1 yellow squash, sliced
1 cup or so new potatoes
2 stocks celery, diced
2 cans Ro-tel tomatoes, undrained
2 cartons chicken broth
1 pound boneless chicken breasts, cut into bite size pieces
1 envelope taco or Italian seasoning  (or about 1 tsp. if you make your own)
salt,
black pepper,
paprika,
Method:
1. Wash all the vegetables accept the mushrooms.
2. Wipe mushrooms with a papertowel to remove debree.
3. Cut up onion, turnip, parsnip, peppers, carrots, mushrooms, celery, 
and garlic. Sautae them until they are done to your liking.

4. Wash, cut, and brown the chicken.
5. Place these ingredients in a crockpot. Add potatoes, squash, 
tomatoes, and seasonings.

6. Cook on high for 2 hours for all the flavours to merry.
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark