Re: [CnD] Peeling and coring apples

[Nicole Massey via Cookinginthedark]

Yeah, got a corer/slicer here too. I use a T-fal brand, and it was about $4 
when I bought it a few months ago. I don't peel apples because there's too much 
nutrition in the peel to discard it.

-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, April 26, 2018 7:04 PM
To: cookinginthedark@acbradio.org; tate...@gmail.com
Cc: Eileen Scrivani 
Subject: Re: [CnD] Peeling and coring apples

Ann,

When I peal an apple I just use a hand-held manual peeler. For coring and 
making wedges I have this thing that you set on top of the apple, line up the 
center of the apple with the center hole and then with a lot of force press 
down on it. It removes the center core and leaves a number of wedges. A lot of 
brands make these, but a good one is OXO.

The apples can’t be too large or it won’t fit through the corer.

HTH.

Eileen


From: Ann via Cookinginthedark
Sent: Thursday, April 26, 2018 5:49 PM
To: cookinginthedark@acbradio.org
Cc: Ann
Subject: [CnD] Peeling and coring apples

Hi folks,


Well, I feel like a total idiot asking this basic question. But my apple corer 
just broke. So, what is the easiest way to peel and core apples without an 
actual core remover?


I do have a vegetable peeler, but have never tried it on apples before.


Thanks for any help,

~Ann

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Re: [CnD] Peeling and coring apples

[Eileen Scrivani via Cookinginthedark]

Ann,

When I peal an apple I just use a hand-held manual peeler. For coring and 
making wedges I have this thing that you set on top of the apple, line up the 
center of the apple with the center hole and then with a lot of force press 
down on it. It removes the center core and leaves a number of wedges. A lot of 
brands make these, but a good one is OXO.

The apples can’t be too large or it won’t fit through the corer.

HTH.

Eileen


From: Ann via Cookinginthedark
Sent: Thursday, April 26, 2018 5:49 PM
To: cookinginthedark@acbradio.org
Cc: Ann
Subject: [CnD] Peeling and coring apples

Hi folks,


Well, I feel like a total idiot asking this basic question. But my apple
corer just broke. So, what is the easiest way to peel and core apples
without an actual core remover?


I do have a vegetable peeler, but have never tried it on apples before.


Thanks for any help,

~Ann

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Re: [CnD] Peeling and coring apples

[Marilyn Pennington via Cookinginthedark]

Your peeler will work that you use for vegetables.  I don't know what I would 
do, if I broke my apple corer.  

Marilyn 
-Original Message-
From: Ann via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, April 26, 2018 5:50 PM
To: cookinginthedark@acbradio.org
Cc: Ann
Subject: [CnD] Peeling and coring apples

Hi folks,


Well, I feel like a total idiot asking this basic question. But my apple 
corer just broke. So, what is the easiest way to peel and core apples 
without an actual core remover?


I do have a vegetable peeler, but have never tried it on apples before.


Thanks for any help,

~Ann

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[CnD] Peeling and coring apples

[Ann via Cookinginthedark]

Hi folks,


Well, I feel like a total idiot asking this basic question. But my apple 
corer just broke. So, what is the easiest way to peel and core apples 
without an actual core remover?



I do have a vegetable peeler, but have never tried it on apples before.


Thanks for any help,

~Ann

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[CnD] Amazing Pistachio Pudding Salad Recipe

[Marilyn Pennington via Cookinginthedark]

Amazing Pistachio Pudding Salad Recipe

8 servings

 

INGREDIENTS

1 can crushed pineapple in juice 20 oz.

1 pkg pistachio flavor instant pudding mix 3.4 oz.

1 cup marshmallows miniature

1/2 cup pistachios* chopped, can substitute pecans

8 oz. frozen whipped topping thawed

Optional garnish maraschino cherries

 

INSTRUCTIONS

Combine the pineapple, pudding mix, marshmallows and pistachios in a
medium-size bowl. Mix well. Add the thawed whipped topping and stir until
everything is combined. Cover and refrigerate for a minimum of 1 hour.
Optional, garnish with maraschino cherries and a few pistachios, if desired,
and serve.  From Dawn.

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Re: [CnD] Hungarian Goulash Recipe

[gail johnson via Cookinginthedark]

I've seen several recipes like this one.
I don't think most of the ingredients are wrong. I thought it was equal 
parts water to cornstarch.

It definitely would have lots of flavour.
Right up my husband's taste buds.
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[CnD] Easy Fruit Pizza Recipe - Pillsbury.com

[Marilyn Pennington via Cookinginthedark]

Easy Fruit Pizza Recipe - Pillsbury.com



*   Prep 20 min
*   Total2 hr 10 min
*   Ingredients8
*   Servings12

A treat for your eyes, this colorful fresh-fruit pizza is made on a tasty
Pillsbury® refrigerated sugar cookie crust. It tastes as good as it looks…



Ingredients

1 roll,  (16.5 oz) Pillsbury™ refrigerated sugar cookies Save $

1package,  (8 oz) cream cheese, softened Save $

1/3cup sugar Save $

1/2teaspoon vanilla Save $

2 kiwifruit, peeled, halved lengthwise and sliced

1cup halved or quartered fresh strawberries

1cup fresh or frozen blueberries

1/2cup apple jelly Save $

Steps

Steps:

Hide Images

·  1. PreHeat oven to 350°F. Spray 12-inch pizza pan with cooking spray.
Break up cookie dough in pan; press dough evenly in bottom of pan. Bake 12
to 16 minutes or until golden brown. (Center will be soft, but will set
during cooling.) Cool completely, about 30 minutes.

·  2. In small bowl, beat cream cheese, sugar and vanilla with electric
mixer on medium speed until fluffy. Spread mixture over cooled crust.
Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush
over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into
wedges or squares. Cover and refrigerate any remaining pizza.

TipsFbest results, keep the cookie dough very cold until you're ready to use
it.

*   To decrease the amount of fat in this recipe, use light cream cheese
instead of regular.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories

320

Calories from Fat

130

% Daily Value

Total Fat

15g

23%

Saturated Fat

6g

31%

Trans Fat

2g



Cholesterol

35mg

11%

Sodium

170mg

7%

Potassium

100mg

3%

Total Carbohydrate

43g

14%

Dietary Fiber

1g

4%

Sugars

28g



Protein

3g



% Daily Value*:

Vitamin A

6%

6%

Vitamin C

35%

35%

Calcium

2%

2%

Iron

6%

6%

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0
Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

3

*Percent Daily Values are based on a 2,000 calorie diet.







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[CnD] Birthday Cake Cinnamon Roll Lasagna

[Marilyn Pennington via Cookinginthedark]

Birthday Cake Cinnamon Roll Lasagna



*   Prep 30 min
*   Total5 hr 0 min
*   Ingredients7
*   Servings24

This cinnamon roll dessert is made for sweet celebrations! It’s special
enough for a birthday but easy enough to whip up any time you’re craving
something tasty and sweet…… -



Ingredients

2 cans,  (12.4 oz each) Pillsbury™ refrigerated cinnamon rolls with icing
Save $

1 1/4cups milk Save $

1package (8 oz) cream cheese, softened Save $

1cup powdered sugar Save $

1 container (12 oz) Cool Whip™ frozen whipped topping, thawed Save $

1 container (1.75 oz) rainbow mix candy sprinkles (about 1/3 cup) Save $

24 Oreo™ Golden birthday cake flavor creme sandwich cookies, coarsely
crushed (about 4 cups) Save $

Steps



·  1. Heat oven to 400°F. Spray cookie sheets with cooking spray. Bake
cinnamon rolls as directed on cans for faster bake method. Cool completely,
at least 30 minutes. Refrigerate icing containers for later use.

·  2. Cut each cinnamon roll in half horizontally. In ungreased 13x9-inch
(3-quart) glass baking dish, place 12 of the cinnamon roll bottom halves,
cut sides up, in single layer. Cut remaining 4 bottom halves into smaller
pieces to fill empty spots in between.

·  3. In small microwavable bowl, add icing from both containers; beat in
milk with whisk. Microwave uncovered on High 20 to 40 seconds or until
blended. Pour half of the icing mixture evenly over cinnamon roll layer.

·  4. In large bowl, beat cream cheese and powdered sugar with electric
mixer on medium speed until smooth, scraping bowl frequently. Beat in 2 cups
of the whipped topping. Stir in 1/4 cup of the sprinkles. Spread cream
cheese mixture on top of soaked cinnamon roll layer. Sprinkle 2 cups of the
crushed cookies over cream cheese layer.

·  5. Repeat cinnamon roll layer with remaining 16 cinnamon roll halves, cut
sides up, pushing halves into cookie-cream cheese layer. Pour remaining
icing mixture over cinnamon roll layer. Drop whipped topping by spoonfuls on
top of soaked cinnamon roll layer; spread evenly. Refrigerate 4 hours.

·  6. When ready to serve, sprinkle remaining cookies and sprinkles on top.
Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

*   For best results, when crushing sandwich cookies, use fingers to
break each cookie into smaller pieces.
*   To quickly soften cream cheese, remove from wrapper, and place on
microwavable plate; microwave uncovered on High about 15 seconds or just
until softened.



Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories

260

Calories from Fat

110

% Daily Value

Total Fat

12g

18%

Saturated Fat

7g

34%

Trans Fat

0g



Cholesterol

10mg

4%

Sodium

300mg

13%

Potassium

40mg

1%

Total Carbohydrate

35g

12%

Dietary Fiber

0g

0%

Sugars

19g



Protein

3g



% Daily Value*:

Vitamin A

2%

2%

Vitamin C

0%

0%

Calcium

2%

2%

Iron

4%

4%

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0
Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2
Fat;

Carbohydrate Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

*   Trademarks referred to herein are the properties of their respective
owners.





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Re: [CnD] Hungarian Goulash Recipe

[Cristóbal via Cookinginthedark]

My wife makes it with both beef and pork, but I do know that when she makes it, 
she makes a huge sucker pot of the stuff. Servings for days. Since this recipe 
states for 12 servings, maybe it's right.

-Original Message-
From: Reinhard Stebner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, April 26, 2018 9:04 AM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner ; c...@mamas-corner.groups.io
Subject: Re: [CnD] Hungarian Goulash Recipe

Are the measurements correct in this recipe? They all seem extremely large.

Sent from my iPhone

> On Apr 26, 2018, at 11:45 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> Hungarian Goulash Recipe
> 
> 
> 
> Makes twelve servings.  
> 
> 
> 
> ready in:
>  1-2 hrs
> 
> 
> ready in:  1-2 hrs.
> 
> 
> 
> ingredients
> 
> 3 pounds onions, finely chopped
> 4 pounds beef tri-tip or inside round, 1 1/2" thick, cut in cubes
> 1/2 cup paprika
> 1/2 tablespoon salt
> 1 tablespoon marjoram
> 1/2 tablespoon thyme
> 1/2 tablespoon black pepper
> 1/2 cup tomato puree
> 1/8 cup Worcestershire sauce
> 1/2 whole head garlic, peeled & chopped
> 1/2 tablespoon caraway seeds, chop with the garlic
> 1/4 teaspoon cayenne pepper (season according to your taste)
> 1/2 cup vegetable oil
> 1 1/2 quart water
> 1/4 cornstarch with
> 1 cup water
> 
> directions
> 
> Saute onions in large hot skillet with oil until dark brown. Add the 
> paprika and saute for 2 minutes Add the meat and saute the meat with 
> the onion and paprika for 5 minutes. Fill the pot with water until the meat 
> is covered.
> Add the tomato puree. 
> 
> Smash garlic with the salt and caraway seed and add with the rest of 
> the seasoning to the goulash. Simmer for one hour and 15 minutes or 
> until the meat is done. Degrease the goulash with a large spoon if 
> there is too much fat on top.
> 
> To thicken the goulash combine the corn starch with water and add to 
> goulash while stirring until the right thickness is reached. Bring the 
> goulash to simmer for 5 more minutes. Check for spices and seasoning 
> and adjust if necessary.
> 
> Serving ideas: The goulash tastes better if cooked one day in advance 
> and reheated. Serve with boiled potatoes or noodles.  Enjoy.
> 
> 
> 
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Re: [CnD] Hungarian Goulash Recipe

[Reinhard Stebner via Cookinginthedark]

Are the measurements correct in this recipe? They all seem extremely large.

Sent from my iPhone

> On Apr 26, 2018, at 11:45 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> Hungarian Goulash Recipe
> 
> 
> 
> Makes twelve servings.  
> 
> 
> 
> ready in:
>  1-2 hrs 
> 
> 
> ready in:  1-2 hrs.
> 
> 
> 
> ingredients
> 
> 3 pounds onions, finely chopped
> 4 pounds beef tri-tip or inside round, 1 1/2" thick, cut in cubes
> 1/2 cup paprika
> 1/2 tablespoon salt
> 1 tablespoon marjoram
> 1/2 tablespoon thyme
> 1/2 tablespoon black pepper
> 1/2 cup tomato puree
> 1/8 cup Worcestershire sauce
> 1/2 whole head garlic, peeled & chopped
> 1/2 tablespoon caraway seeds, chop with the garlic
> 1/4 teaspoon cayenne pepper (season according to your taste)
> 1/2 cup vegetable oil
> 1 1/2 quart water
> 1/4 cornstarch with
> 1 cup water
> 
> directions
> 
> Saute onions in large hot skillet with oil until dark brown. Add the paprika
> and saute for 2 minutes Add the meat and saute the meat with the onion and
> paprika for 5 minutes. Fill the pot with water until the meat is covered.
> Add the tomato puree. 
> 
> Smash garlic with the salt and caraway seed and add with the rest of the
> seasoning to the goulash. Simmer for one hour and 15 minutes or until the
> meat is done. Degrease the goulash with a large spoon if there is too much
> fat on top. 
> 
> To thicken the goulash combine the corn starch with water and add to goulash
> while stirring until the right thickness is reached. Bring the goulash to
> simmer for 5 more minutes. Check for spices and seasoning and adjust if
> necessary. 
> 
> Serving ideas: The goulash tastes better if cooked one day in advance and
> reheated. Serve with boiled potatoes or noodles.  Enjoy.
> 
> 
> 
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[CnD] Hungarian Goulash Recipe

[Marilyn Pennington via Cookinginthedark]

Hungarian Goulash Recipe

 

Makes twelve servings.  

 

ready in:
  1-2 hrs 


ready in:  1-2 hrs.

 

ingredients

3 pounds onions, finely chopped
4 pounds beef tri-tip or inside round, 1 1/2" thick, cut in cubes
1/2 cup paprika
1/2 tablespoon salt
1 tablespoon marjoram
1/2 tablespoon thyme
1/2 tablespoon black pepper
1/2 cup tomato puree
1/8 cup Worcestershire sauce
1/2 whole head garlic, peeled & chopped
1/2 tablespoon caraway seeds, chop with the garlic
1/4 teaspoon cayenne pepper (season according to your taste)
1/2 cup vegetable oil
1 1/2 quart water
1/4 cornstarch with
1 cup water

directions

Saute onions in large hot skillet with oil until dark brown. Add the paprika
and saute for 2 minutes Add the meat and saute the meat with the onion and
paprika for 5 minutes. Fill the pot with water until the meat is covered.
Add the tomato puree. 

Smash garlic with the salt and caraway seed and add with the rest of the
seasoning to the goulash. Simmer for one hour and 15 minutes or until the
meat is done. Degrease the goulash with a large spoon if there is too much
fat on top. 

To thicken the goulash combine the corn starch with water and add to goulash
while stirring until the right thickness is reached. Bring the goulash to
simmer for 5 more minutes. Check for spices and seasoning and adjust if
necessary. 

Serving ideas: The goulash tastes better if cooked one day in advance and
reheated. Serve with boiled potatoes or noodles.  Enjoy.

 

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