Re: [CnD] Milk Or Water
Milk polymerizes with heat, so eggs made with it will tend to be more rubbery than if you use water. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan via Cookinginthedark Sent: Wednesday, August 12, 2020 8:01 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: [CnD] Milk Or Water Interesting. I use milk in the microwave too. I think it tastes better than using water. I tend to use milk in scrambled eggs and water in omelets. I don't know exactly why. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Wednesday, August 12, 2020 2:31 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] for Ron, Scrambling Eggs In The Microwave Hi, Ron. I do scrambled eggs and omelets in the microwave all of the time. You've actually got a good start because a scrambled egg is just an egg cracked and beaten with a fork. So, you would just poke the yoke a few times as you usually do, then use a quick back and forth motion to whisk the yoke and white around in the mug until the yoke and white are thoroughly combined. Then add a teaspoon or so of water to the mix and give it a gentle stir. I don't know why, but eggs in the microwave taste better with water. Someone told me that a long time ago and I didn't believe it, I was always a milk person, but for the microwave, it seems to work better than milk and makes the eggs fluffier.. I have my favorite egg cooker. . . A silicone omelet maker I got at Target last year. It's designed to be used either opened or closed, and it does a great job with just scrambled eggs or omelets. It's a single piece of silicone that folds in half. To start you crack eggs and whisk them as if making scrambled eggs and pour them into the maker when it's unfolded and laid out flat. Cook for about a minute or a minute and 20 seconds, depending on the number of eggs and the wattage of your microwave. Then remove the maker from the microwave and add your omelet ingredients, bacon, cheese, sausage, veggies. . Whatever you want. Then carefully fold the silicone in half. There are raised pieces at one end that line up with wholes in the other side of the maker, so it fits perfectly and isn't hard to line up. Pop it back in the microwave and cook for another 45 seconds to a minute. If you just want to scramble a few eggs, you can just pull the maker out after a minute or so and stir things gently with a fork, then pop it back in for thirty seconds or so. This would also be when you could add cheese if you like scrambled eggs with cheese. The downside to this omelet maker is that it's small, only three or so eggs will work well. The first time I made a three egg omelet I put in a bunch of cheese and bacon and it was a bit runny. I cooked it for a few seconds longer, and it was cooked all right, but there was some egg juice in the microwave. The finished omelet was good, though. I believe the Blind Mice Mall sells a silicone omelet maker. If not, they're about $10 or so at Wall Mart, Target, even Amazon. You could also try silicone muffin pans, even the larger sized muffin pans would work. Silicone is nonstick and very easy to clean. If you clean it right and take care of it it will last and not take on smells of cooked items. Hope this helps some. Lisa On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote: > Here's my recipe for homemade egg muffins. > 1. I take a coffee mug per egg. > That keeps the mess down and easy to clean up. > We all need to remember rehab 101, you make the mess, you clean it up. > SMILES. > Make sure you spray a little cooking spray in the mugs first. > Then crack your egg into each mug. > 2. With a fork, stir up your egg and make sure you poke the egg > mixture with the fork so that the egg doesn't explode in the microwave > oven. > 3. I always cover my egg cups with the microwave cover to also keep > the mess down. > The best tip I can share with you to make fried eggs in the microwave > is to have the microwave on half power for two minutes. > Each microwave is slightly different. > But for a reference, my Panasonic microwave oven has 1,400 watts of > power. > So, at half power, that would be 700 watts. > But I might play with that even more, even though I have a perfect > power setting for fried eggs only. > Would love advice on doing eggs sunny side up/over easy to sop up the > yoke with my toast and or biscuits. > And also would love some advice on doing scrambled eggs as well. > But place your eggs in the microwave oven for two minutes on half power. > Place what you would want on your sandwich in a toaster oven, if you > have one. > I love my talking toaster oven. > But I know not everyone can afford this oven. > I usually have a sausage patty on my sandwich. > I place the patty in the
Re: [CnD] for Ron, Scrambling Eggs In The Microwave
Wonder if I would have better luck using a bowl for the fried eggs for my sandwiches as well? Keep the tips coming. Ron KR3DOG And also AKA The Blind Pilot in his Dassault Falcon 7X three engine private aircraft. -Original Message- From: Jan via Cookinginthedark Sent: Wednesday, August 12, 2020 21:01 To: cookinginthedark@acbradio.org Cc: Jan Subject: Re: [CnD] for Ron, Scrambling Eggs In The Microwave I use a bowl rather than a mug. I feel that it gives me more room to maneuver when I'm beating the eggs than a mug does. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Wednesday, August 12, 2020 2:31 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] for Ron, Scrambling Eggs In The Microwave Hi, Ron. I do scrambled eggs and omelets in the microwave all of the time. You've actually got a good start because a scrambled egg is just an egg cracked and beaten with a fork. So, you would just poke the yoke a few times as you usually do, then use a quick back and forth motion to whisk the yoke and white around in the mug until the yoke and white are thoroughly combined. Then add a teaspoon or so of water to the mix and give it a gentle stir. I don't know why, but eggs in the microwave taste better with water. Someone told me that a long time ago and I didn't believe it, I was always a milk person, but for the microwave, it seems to work better than milk and makes the eggs fluffier.. I have my favorite egg cooker. . . A silicone omelet maker I got at Target last year. It's designed to be used either opened or closed, and it does a great job with just scrambled eggs or omelets. It's a single piece of silicone that folds in half. To start you crack eggs and whisk them as if making scrambled eggs and pour them into the maker when it's unfolded and laid out flat. Cook for about a minute or a minute and 20 seconds, depending on the number of eggs and the wattage of your microwave. Then remove the maker from the microwave and add your omelet ingredients, bacon, cheese, sausage, veggies. . Whatever you want. Then carefully fold the silicone in half. There are raised pieces at one end that line up with wholes in the other side of the maker, so it fits perfectly and isn't hard to line up. Pop it back in the microwave and cook for another 45 seconds to a minute. If you just want to scramble a few eggs, you can just pull the maker out after a minute or so and stir things gently with a fork, then pop it back in for thirty seconds or so. This would also be when you could add cheese if you like scrambled eggs with cheese. The downside to this omelet maker is that it's small, only three or so eggs will work well. The first time I made a three egg omelet I put in a bunch of cheese and bacon and it was a bit runny. I cooked it for a few seconds longer, and it was cooked all right, but there was some egg juice in the microwave. The finished omelet was good, though. I believe the Blind Mice Mall sells a silicone omelet maker. If not, they're about $10 or so at Wall Mart, Target, even Amazon. You could also try silicone muffin pans, even the larger sized muffin pans would work. Silicone is nonstick and very easy to clean. If you clean it right and take care of it it will last and not take on smells of cooked items. Hope this helps some. Lisa On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote: Here's my recipe for homemade egg muffins. 1. I take a coffee mug per egg. That keeps the mess down and easy to clean up. We all need to remember rehab 101, you make the mess, you clean it up. SMILES. Make sure you spray a little cooking spray in the mugs first. Then crack your egg into each mug. 2. With a fork, stir up your egg and make sure you poke the egg mixture with the fork so that the egg doesn't explode in the microwave oven. 3. I always cover my egg cups with the microwave cover to also keep the mess down. The best tip I can share with you to make fried eggs in the microwave is to have the microwave on half power for two minutes. Each microwave is slightly different. But for a reference, my Panasonic microwave oven has 1,400 watts of power. So, at half power, that would be 700 watts. But I might play with that even more, even though I have a perfect power setting for fried eggs only. Would love advice on doing eggs sunny side up/over easy to sop up the yoke with my toast and or biscuits. And also would love some advice on doing scrambled eggs as well. But place your eggs in the microwave oven for two minutes on half power. Place what you would want on your sandwich in a toaster oven, if you have one. I love my talking toaster oven. But I know not everyone can afford this oven. I usually have a sausage patty on my sandwich. I place the patty in the toaster oven for ten minutes at 350 on the bake feature. I also throw in a frozen hash brown in with my
Re: [CnD] Egg muffins, via the microwave oven.
No problem. I just stuck my foot in my mouth. SMILES. Any other Ham radio operators on this list besides me? Also, any other Flight simmers on the list beside me as well? If there are, see everyone on Tuesday for wheels up. SMILES. -Original Message- From: Pamela Fairchild via Cookinginthedark Sent: Wednesday, August 12, 2020 19:35 To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Egg muffins, via the microwave oven. It wasn't your recipe, Ron, it was in one of the responses, and delightful and wonderful because I have done exactly the same thing at times. I was glad to know that I have company.. I meant no criticism or harm, but it was genuinely funny and I responded accordingly. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Wednesday, August 12, 2020 5:28 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] Egg muffins, via the microwave oven. Couldn't find what you were talking about. But I might want to proof read my letters a little more carefully. I need to watch my out going letters, since I have neuropathy in my fingertips, and its like my brain and my fingertips, aren't on the same page. Sorry about the mix-up. Ron ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Milk Or Water
Okay, we really need to prepare two orders of scrambled eggs, one with water, and one with milk. this is for blind culinary science. LOL Lisa On 8/12/2020 8:22 PM, Jan via Cookinginthedark wrote: I think the milk gives eggs more flavor, especially in scrambled eggs than water does. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Wednesday, August 12, 2020 9:17 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: Re: [CnD] Milk Or Water That is interesting. I haven't noticed a taste difference between milk and water, but the eggs do seem fluffier. On 8/12/2020 8:00 PM, Jan via Cookinginthedark wrote: Interesting. I use milk in the microwave too. I think it tastes better than using water. I tend to use milk in scrambled eggs and water in omelets. I don't know exactly why. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Wednesday, August 12, 2020 2:31 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] for Ron, Scrambling Eggs In The Microwave Hi, Ron. I do scrambled eggs and omelets in the microwave all of the time. You've actually got a good start because a scrambled egg is just an egg cracked and beaten with a fork. So, you would just poke the yoke a few times as you usually do, then use a quick back and forth motion to whisk the yoke and white around in the mug until the yoke and white are thoroughly combined. Then add a teaspoon or so of water to the mix and give it a gentle stir. I don't know why, but eggs in the microwave taste better with water. Someone told me that a long time ago and I didn't believe it, I was always a milk person, but for the microwave, it seems to work better than milk and makes the eggs fluffier.. I have my favorite egg cooker. . . A silicone omelet maker I got at Target last year. It's designed to be used either opened or closed, and it does a great job with just scrambled eggs or omelets. It's a single piece of silicone that folds in half. To start you crack eggs and whisk them as if making scrambled eggs and pour them into the maker when it's unfolded and laid out flat. Cook for about a minute or a minute and 20 seconds, depending on the number of eggs and the wattage of your microwave. Then remove the maker from the microwave and add your omelet ingredients, bacon, cheese, sausage, veggies. . Whatever you want. Then carefully fold the silicone in half. There are raised pieces at one end that line up with wholes in the other side of the maker, so it fits perfectly and isn't hard to line up. Pop it back in the microwave and cook for another 45 seconds to a minute. If you just want to scramble a few eggs, you can just pull the maker out after a minute or so and stir things gently with a fork, then pop it back in for thirty seconds or so. This would also be when you could add cheese if you like scrambled eggs with cheese. The downside to this omelet maker is that it's small, only three or so eggs will work well. The first time I made a three egg omelet I put in a bunch of cheese and bacon and it was a bit runny. I cooked it for a few seconds longer, and it was cooked all right, but there was some egg juice in the microwave. The finished omelet was good, though. I believe the Blind Mice Mall sells a silicone omelet maker. If not, they're about $10 or so at Wall Mart, Target, even Amazon. You could also try silicone muffin pans, even the larger sized muffin pans would work. Silicone is nonstick and very easy to clean. If you clean it right and take care of it it will last and not take on smells of cooked items. Hope this helps some. Lisa On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote: Here's my recipe for homemade egg muffins. 1. I take a coffee mug per egg. That keeps the mess down and easy to clean up. We all need to remember rehab 101, you make the mess, you clean it up. SMILES. Make sure you spray a little cooking spray in the mugs first. Then crack your egg into each mug. 2. With a fork, stir up your egg and make sure you poke the egg mixture with the fork so that the egg doesn't explode in the microwave oven. 3. I always cover my egg cups with the microwave cover to also keep the mess down. The best tip I can share with you to make fried eggs in the microwave is to have the microwave on half power for two minutes. Each microwave is slightly different. But for a reference, my Panasonic microwave oven has 1,400 watts of power. So, at half power, that would be 700 watts. But I might play with that even more, even though I have a perfect power setting for fried eggs only. Would love advice on doing eggs sunny side up/over easy to sop up the yoke with my toast and or biscuits. And also would love some advice on doing scrambled eggs as well. But place your
Re: [CnD] Milk Or Water
I think the milk gives eggs more flavor, especially in scrambled eggs than water does. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Wednesday, August 12, 2020 9:17 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: Re: [CnD] Milk Or Water That is interesting. I haven't noticed a taste difference between milk and water, but the eggs do seem fluffier. On 8/12/2020 8:00 PM, Jan via Cookinginthedark wrote: > Interesting. I use milk in the microwave too. I think it tastes better than > using water. I tend to use milk in scrambled eggs and water in omelets. I > don't know exactly why. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Lisa Belville via Cookinginthedark > Sent: Wednesday, August 12, 2020 2:31 PM > To: cookinginthedark@acbradio.org > Cc: Lisa Belville > Subject: [CnD] for Ron, Scrambling Eggs In The Microwave > > Hi, Ron. > > > I do scrambled eggs and omelets in the microwave all of the time. > > > You've actually got a good start because a scrambled egg is just an egg > cracked and beaten with a fork. So, you would just poke the yoke a few > times as you usually do, then use a quick back and forth motion to whisk the > yoke and white around in the mug until the yoke and white are thoroughly > combined. Then add a teaspoon or so of water to the mix and give it a > gentle stir. I don't know why, but eggs in the microwave taste better with > water. Someone told me that a long time ago and I didn't believe it, I was > always a milk person, but for the microwave, it seems to work better than > milk and makes the eggs fluffier.. > > > I have my favorite egg cooker. . . A silicone omelet maker I got at Target > last year. It's designed to be used either opened or closed, and it does a > great job with just scrambled eggs or omelets. > > > It's a single piece of silicone that folds in half. To start you crack eggs > and whisk them as if making scrambled eggs and pour them into the maker when > it's unfolded and laid out flat. Cook for about a minute or a minute and 20 > seconds, depending on the number of eggs and the wattage of your microwave. > Then remove the maker from the microwave and add your omelet ingredients, > bacon, cheese, sausage, veggies. . Whatever you want. Then carefully fold > the silicone in half. There are raised pieces at one end that line up with > wholes in the other side of the maker, so it fits perfectly and isn't hard > to line up. > > > Pop it back in the microwave and cook for another 45 seconds to a minute. > > > If you just want to scramble a few eggs, you can just pull the maker out > after a minute or so and stir things gently with a fork, then pop it back in > for thirty seconds or so. This would also be when you could add cheese if > you like scrambled eggs with cheese. > > > The downside to this omelet maker is that it's small, only three or so eggs > will work well. The first time I made a three egg omelet I put in a bunch > of cheese and bacon and it was a bit runny. I cooked it for a few seconds > longer, and it was cooked all right, but there was some egg juice in the > microwave. The finished omelet was good, though. > > > I believe the Blind Mice Mall sells a silicone omelet maker. If not, > they're about $10 or so at Wall Mart, Target, even Amazon. > > > You could also try silicone muffin pans, even the larger sized muffin > pans would work. Silicone is nonstick and very easy to clean. If you > clean it right and take care of it it will last and not take on smells > of cooked items. > > > Hope this helps some. > > > Lisa > > > On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote: >> Here's my recipe for homemade egg muffins. >> 1. I take a coffee mug per egg. >> That keeps the mess down and easy to clean up. >> We all need to remember rehab 101, you make the mess, you clean it up. >> SMILES. >> Make sure you spray a little cooking spray in the mugs first. >> Then crack your egg into each mug. >> 2. With a fork, stir up your egg and make sure you poke the egg >> mixture with the fork so that the egg doesn't explode in the microwave >> oven. >> 3. I always cover my egg cups with the microwave cover to also keep >> the mess down. >> The best tip I can share with you to make fried eggs in the microwave >> is to have the microwave on half power for two minutes. >> Each microwave is slightly different. >> But for a reference, my Panasonic microwave oven has 1,400 watts of >> power. >> So, at half power, that would be 700 watts. >> But I might play with that even more, even though I have a perfect >> power setting for fried eggs only. >> Would love advice on doing eggs sunny side up/over easy to sop up the >> yoke with my toast and or biscuits. >> And also would love some advice on doing scrambled eggs as well. >> But place your eggs in the microwave oven
Re: [CnD] Milk Or Water
That is interesting. I haven't noticed a taste difference between milk and water, but the eggs do seem fluffier. On 8/12/2020 8:00 PM, Jan via Cookinginthedark wrote: Interesting. I use milk in the microwave too. I think it tastes better than using water. I tend to use milk in scrambled eggs and water in omelets. I don't know exactly why. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Wednesday, August 12, 2020 2:31 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] for Ron, Scrambling Eggs In The Microwave Hi, Ron. I do scrambled eggs and omelets in the microwave all of the time. You've actually got a good start because a scrambled egg is just an egg cracked and beaten with a fork. So, you would just poke the yoke a few times as you usually do, then use a quick back and forth motion to whisk the yoke and white around in the mug until the yoke and white are thoroughly combined. Then add a teaspoon or so of water to the mix and give it a gentle stir. I don't know why, but eggs in the microwave taste better with water. Someone told me that a long time ago and I didn't believe it, I was always a milk person, but for the microwave, it seems to work better than milk and makes the eggs fluffier.. I have my favorite egg cooker. . . A silicone omelet maker I got at Target last year. It's designed to be used either opened or closed, and it does a great job with just scrambled eggs or omelets. It's a single piece of silicone that folds in half. To start you crack eggs and whisk them as if making scrambled eggs and pour them into the maker when it's unfolded and laid out flat. Cook for about a minute or a minute and 20 seconds, depending on the number of eggs and the wattage of your microwave. Then remove the maker from the microwave and add your omelet ingredients, bacon, cheese, sausage, veggies. . Whatever you want. Then carefully fold the silicone in half. There are raised pieces at one end that line up with wholes in the other side of the maker, so it fits perfectly and isn't hard to line up. Pop it back in the microwave and cook for another 45 seconds to a minute. If you just want to scramble a few eggs, you can just pull the maker out after a minute or so and stir things gently with a fork, then pop it back in for thirty seconds or so. This would also be when you could add cheese if you like scrambled eggs with cheese. The downside to this omelet maker is that it's small, only three or so eggs will work well. The first time I made a three egg omelet I put in a bunch of cheese and bacon and it was a bit runny. I cooked it for a few seconds longer, and it was cooked all right, but there was some egg juice in the microwave. The finished omelet was good, though. I believe the Blind Mice Mall sells a silicone omelet maker. If not, they're about $10 or so at Wall Mart, Target, even Amazon. You could also try silicone muffin pans, even the larger sized muffin pans would work. Silicone is nonstick and very easy to clean. If you clean it right and take care of it it will last and not take on smells of cooked items. Hope this helps some. Lisa On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote: Here's my recipe for homemade egg muffins. 1. I take a coffee mug per egg. That keeps the mess down and easy to clean up. We all need to remember rehab 101, you make the mess, you clean it up. SMILES. Make sure you spray a little cooking spray in the mugs first. Then crack your egg into each mug. 2. With a fork, stir up your egg and make sure you poke the egg mixture with the fork so that the egg doesn't explode in the microwave oven. 3. I always cover my egg cups with the microwave cover to also keep the mess down. The best tip I can share with you to make fried eggs in the microwave is to have the microwave on half power for two minutes. Each microwave is slightly different. But for a reference, my Panasonic microwave oven has 1,400 watts of power. So, at half power, that would be 700 watts. But I might play with that even more, even though I have a perfect power setting for fried eggs only. Would love advice on doing eggs sunny side up/over easy to sop up the yoke with my toast and or biscuits. And also would love some advice on doing scrambled eggs as well. But place your eggs in the microwave oven for two minutes on half power. Place what you would want on your sandwich in a toaster oven, if you have one. I love my talking toaster oven. But I know not everyone can afford this oven. I usually have a sausage patty on my sandwich. I place the patty in the toaster oven for ten minutes at 350 on the bake feature. I also throw in a frozen hash brown in with my sausage patty and let both cook for ten minutes at 350. I then build my breakfast sandwich and might throw in a slice of cheese while building the sandwich. I take a English muffin out for my
Re: [CnD] for Ron, Scrambling Eggs In The Microwave
Yes, a wider area makes it easier to be sure I have incorporated the yokes and whites. On 8/12/2020 8:01 PM, Jan via Cookinginthedark wrote: I use a bowl rather than a mug. I feel that it gives me more room to maneuver when I'm beating the eggs than a mug does. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Wednesday, August 12, 2020 2:31 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] for Ron, Scrambling Eggs In The Microwave Hi, Ron. I do scrambled eggs and omelets in the microwave all of the time. You've actually got a good start because a scrambled egg is just an egg cracked and beaten with a fork. So, you would just poke the yoke a few times as you usually do, then use a quick back and forth motion to whisk the yoke and white around in the mug until the yoke and white are thoroughly combined. Then add a teaspoon or so of water to the mix and give it a gentle stir. I don't know why, but eggs in the microwave taste better with water. Someone told me that a long time ago and I didn't believe it, I was always a milk person, but for the microwave, it seems to work better than milk and makes the eggs fluffier.. I have my favorite egg cooker. . . A silicone omelet maker I got at Target last year. It's designed to be used either opened or closed, and it does a great job with just scrambled eggs or omelets. It's a single piece of silicone that folds in half. To start you crack eggs and whisk them as if making scrambled eggs and pour them into the maker when it's unfolded and laid out flat. Cook for about a minute or a minute and 20 seconds, depending on the number of eggs and the wattage of your microwave. Then remove the maker from the microwave and add your omelet ingredients, bacon, cheese, sausage, veggies. . Whatever you want. Then carefully fold the silicone in half. There are raised pieces at one end that line up with wholes in the other side of the maker, so it fits perfectly and isn't hard to line up. Pop it back in the microwave and cook for another 45 seconds to a minute. If you just want to scramble a few eggs, you can just pull the maker out after a minute or so and stir things gently with a fork, then pop it back in for thirty seconds or so. This would also be when you could add cheese if you like scrambled eggs with cheese. The downside to this omelet maker is that it's small, only three or so eggs will work well. The first time I made a three egg omelet I put in a bunch of cheese and bacon and it was a bit runny. I cooked it for a few seconds longer, and it was cooked all right, but there was some egg juice in the microwave. The finished omelet was good, though. I believe the Blind Mice Mall sells a silicone omelet maker. If not, they're about $10 or so at Wall Mart, Target, even Amazon. You could also try silicone muffin pans, even the larger sized muffin pans would work. Silicone is nonstick and very easy to clean. If you clean it right and take care of it it will last and not take on smells of cooked items. Hope this helps some. Lisa On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote: Here's my recipe for homemade egg muffins. 1. I take a coffee mug per egg. That keeps the mess down and easy to clean up. We all need to remember rehab 101, you make the mess, you clean it up. SMILES. Make sure you spray a little cooking spray in the mugs first. Then crack your egg into each mug. 2. With a fork, stir up your egg and make sure you poke the egg mixture with the fork so that the egg doesn't explode in the microwave oven. 3. I always cover my egg cups with the microwave cover to also keep the mess down. The best tip I can share with you to make fried eggs in the microwave is to have the microwave on half power for two minutes. Each microwave is slightly different. But for a reference, my Panasonic microwave oven has 1,400 watts of power. So, at half power, that would be 700 watts. But I might play with that even more, even though I have a perfect power setting for fried eggs only. Would love advice on doing eggs sunny side up/over easy to sop up the yoke with my toast and or biscuits. And also would love some advice on doing scrambled eggs as well. But place your eggs in the microwave oven for two minutes on half power. Place what you would want on your sandwich in a toaster oven, if you have one. I love my talking toaster oven. But I know not everyone can afford this oven. I usually have a sausage patty on my sandwich. I place the patty in the toaster oven for ten minutes at 350 on the bake feature. I also throw in a frozen hash brown in with my sausage patty and let both cook for ten minutes at 350. I then build my breakfast sandwich and might throw in a slice of cheese while building the sandwich. I take a English muffin out for my bread. I build the sandwich and then place it back into the toaster oven and switch
Re: [CnD] for Ron, Scrambling Eggs In The Microwave
I use a bowl rather than a mug. I feel that it gives me more room to maneuver when I'm beating the eggs than a mug does. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Wednesday, August 12, 2020 2:31 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] for Ron, Scrambling Eggs In The Microwave Hi, Ron. I do scrambled eggs and omelets in the microwave all of the time. You've actually got a good start because a scrambled egg is just an egg cracked and beaten with a fork. So, you would just poke the yoke a few times as you usually do, then use a quick back and forth motion to whisk the yoke and white around in the mug until the yoke and white are thoroughly combined. Then add a teaspoon or so of water to the mix and give it a gentle stir. I don't know why, but eggs in the microwave taste better with water. Someone told me that a long time ago and I didn't believe it, I was always a milk person, but for the microwave, it seems to work better than milk and makes the eggs fluffier.. I have my favorite egg cooker. . . A silicone omelet maker I got at Target last year. It's designed to be used either opened or closed, and it does a great job with just scrambled eggs or omelets. It's a single piece of silicone that folds in half. To start you crack eggs and whisk them as if making scrambled eggs and pour them into the maker when it's unfolded and laid out flat. Cook for about a minute or a minute and 20 seconds, depending on the number of eggs and the wattage of your microwave. Then remove the maker from the microwave and add your omelet ingredients, bacon, cheese, sausage, veggies. . Whatever you want. Then carefully fold the silicone in half. There are raised pieces at one end that line up with wholes in the other side of the maker, so it fits perfectly and isn't hard to line up. Pop it back in the microwave and cook for another 45 seconds to a minute. If you just want to scramble a few eggs, you can just pull the maker out after a minute or so and stir things gently with a fork, then pop it back in for thirty seconds or so. This would also be when you could add cheese if you like scrambled eggs with cheese. The downside to this omelet maker is that it's small, only three or so eggs will work well. The first time I made a three egg omelet I put in a bunch of cheese and bacon and it was a bit runny. I cooked it for a few seconds longer, and it was cooked all right, but there was some egg juice in the microwave. The finished omelet was good, though. I believe the Blind Mice Mall sells a silicone omelet maker. If not, they're about $10 or so at Wall Mart, Target, even Amazon. You could also try silicone muffin pans, even the larger sized muffin pans would work. Silicone is nonstick and very easy to clean. If you clean it right and take care of it it will last and not take on smells of cooked items. Hope this helps some. Lisa On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote: > Here's my recipe for homemade egg muffins. > 1. I take a coffee mug per egg. > That keeps the mess down and easy to clean up. > We all need to remember rehab 101, you make the mess, you clean it up. > SMILES. > Make sure you spray a little cooking spray in the mugs first. > Then crack your egg into each mug. > 2. With a fork, stir up your egg and make sure you poke the egg > mixture with the fork so that the egg doesn't explode in the microwave > oven. > 3. I always cover my egg cups with the microwave cover to also keep > the mess down. > The best tip I can share with you to make fried eggs in the microwave > is to have the microwave on half power for two minutes. > Each microwave is slightly different. > But for a reference, my Panasonic microwave oven has 1,400 watts of > power. > So, at half power, that would be 700 watts. > But I might play with that even more, even though I have a perfect > power setting for fried eggs only. > Would love advice on doing eggs sunny side up/over easy to sop up the > yoke with my toast and or biscuits. > And also would love some advice on doing scrambled eggs as well. > But place your eggs in the microwave oven for two minutes on half power. > Place what you would want on your sandwich in a toaster oven, if you > have one. > I love my talking toaster oven. > But I know not everyone can afford this oven. > I usually have a sausage patty on my sandwich. > I place the patty in the toaster oven for ten minutes at 350 on the > bake feature. > I also throw in a frozen hash brown in with my sausage patty and let > both cook for ten minutes at 350. > I then build my breakfast sandwich and might throw in a slice of > cheese while building the sandwich. > I take a English muffin out for my bread. > I build the sandwich and then place it back into the toaster oven and > switch from bake to toast and with the hash brown patty still
[CnD] Milk Or Water
Interesting. I use milk in the microwave too. I think it tastes better than using water. I tend to use milk in scrambled eggs and water in omelets. I don't know exactly why. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville via Cookinginthedark Sent: Wednesday, August 12, 2020 2:31 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] for Ron, Scrambling Eggs In The Microwave Hi, Ron. I do scrambled eggs and omelets in the microwave all of the time. You've actually got a good start because a scrambled egg is just an egg cracked and beaten with a fork. So, you would just poke the yoke a few times as you usually do, then use a quick back and forth motion to whisk the yoke and white around in the mug until the yoke and white are thoroughly combined. Then add a teaspoon or so of water to the mix and give it a gentle stir. I don't know why, but eggs in the microwave taste better with water. Someone told me that a long time ago and I didn't believe it, I was always a milk person, but for the microwave, it seems to work better than milk and makes the eggs fluffier.. I have my favorite egg cooker. . . A silicone omelet maker I got at Target last year. It's designed to be used either opened or closed, and it does a great job with just scrambled eggs or omelets. It's a single piece of silicone that folds in half. To start you crack eggs and whisk them as if making scrambled eggs and pour them into the maker when it's unfolded and laid out flat. Cook for about a minute or a minute and 20 seconds, depending on the number of eggs and the wattage of your microwave. Then remove the maker from the microwave and add your omelet ingredients, bacon, cheese, sausage, veggies. . Whatever you want. Then carefully fold the silicone in half. There are raised pieces at one end that line up with wholes in the other side of the maker, so it fits perfectly and isn't hard to line up. Pop it back in the microwave and cook for another 45 seconds to a minute. If you just want to scramble a few eggs, you can just pull the maker out after a minute or so and stir things gently with a fork, then pop it back in for thirty seconds or so. This would also be when you could add cheese if you like scrambled eggs with cheese. The downside to this omelet maker is that it's small, only three or so eggs will work well. The first time I made a three egg omelet I put in a bunch of cheese and bacon and it was a bit runny. I cooked it for a few seconds longer, and it was cooked all right, but there was some egg juice in the microwave. The finished omelet was good, though. I believe the Blind Mice Mall sells a silicone omelet maker. If not, they're about $10 or so at Wall Mart, Target, even Amazon. You could also try silicone muffin pans, even the larger sized muffin pans would work. Silicone is nonstick and very easy to clean. If you clean it right and take care of it it will last and not take on smells of cooked items. Hope this helps some. Lisa On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote: > Here's my recipe for homemade egg muffins. > 1. I take a coffee mug per egg. > That keeps the mess down and easy to clean up. > We all need to remember rehab 101, you make the mess, you clean it up. > SMILES. > Make sure you spray a little cooking spray in the mugs first. > Then crack your egg into each mug. > 2. With a fork, stir up your egg and make sure you poke the egg > mixture with the fork so that the egg doesn't explode in the microwave > oven. > 3. I always cover my egg cups with the microwave cover to also keep > the mess down. > The best tip I can share with you to make fried eggs in the microwave > is to have the microwave on half power for two minutes. > Each microwave is slightly different. > But for a reference, my Panasonic microwave oven has 1,400 watts of > power. > So, at half power, that would be 700 watts. > But I might play with that even more, even though I have a perfect > power setting for fried eggs only. > Would love advice on doing eggs sunny side up/over easy to sop up the > yoke with my toast and or biscuits. > And also would love some advice on doing scrambled eggs as well. > But place your eggs in the microwave oven for two minutes on half power. > Place what you would want on your sandwich in a toaster oven, if you > have one. > I love my talking toaster oven. > But I know not everyone can afford this oven. > I usually have a sausage patty on my sandwich. > I place the patty in the toaster oven for ten minutes at 350 on the > bake feature. > I also throw in a frozen hash brown in with my sausage patty and let > both cook for ten minutes at 350. > I then build my breakfast sandwich and might throw in a slice of > cheese while building the sandwich. > I take a English muffin out for my bread. > I build the sandwich and then place it back into the toaster oven and > switch
Re: [CnD] Egg muffins, via the microwave oven.
Oh, I see it. Darn! Sorry! On 8/11/2020 10:10 PM, Linda S. wrote: Scrambled eggs come out good in the microwave. Crack it in to a microwave safe dish, or cup, but first spray it with a little cooking spray, oil, or butter. Beat the eggs, add a splash of milk or water, and cook on high for 30-45 seconds. Stir it around and microwave it again for 30-45 minutes until soft but not runny. You can also add some cheese if you'd like. The only thing I don't like about doing scrambled eggs in the microwave is that the bowl or cup is hard to clean afterward. Good luck. On 8/11/2020 7:58 PM, Ron Kolesar via Cookinginthedark wrote: Here's my recipe for homemade egg muffins. 1. I take a coffee mug per egg. That keeps the mess down and easy to clean up. We all need to remember rehab 101, you make the mess, you clean it up. SMILES. Make sure you spray a little cooking spray in the mugs first. Then crack your egg into each mug. 2. With a fork, stir up your egg and make sure you poke the egg mixture with the fork so that the egg doesn't explode in the microwave oven. 3. I always cover my egg cups with the microwave cover to also keep the mess down. The best tip I can share with you to make fried eggs in the microwave is to have the microwave on half power for two minutes. Each microwave is slightly different. But for a reference, my Panasonic microwave oven has 1,400 watts of power. So, at half power, that would be 700 watts. But I might play with that even more, even though I have a perfect power setting for fried eggs only. Would love advice on doing eggs sunny side up/over easy to sop up the yoke with my toast and or biscuits. And also would love some advice on doing scrambled eggs as well. But place your eggs in the microwave oven for two minutes on half power. Place what you would want on your sandwich in a toaster oven, if you have one. I love my talking toaster oven. But I know not everyone can afford this oven. I usually have a sausage patty on my sandwich. I place the patty in the toaster oven for ten minutes at 350 on the bake feature. I also throw in a frozen hash brown in with my sausage patty and let both cook for ten minutes at 350. I then build my breakfast sandwich and might throw in a slice of cheese while building the sandwich. I take a English muffin out for my bread. I build the sandwich and then place it back into the toaster oven and switch from bake to toast and with the hash brown patty still in the oven, I cook everything on the toast feature for five minutes. That gives this breakfast a total cooking time of fifteen minutes. Fast and hot. With a tall ice cold glass of chocolate milk in the morning. That is my breakfast. SMILES. Now my question is this. Has anyone had good luck at doing eggs sunny side up/over easy in the microwave and or doing omelets or scrambled eggs in the microwave? The only style of eggs I have down is fried eggs for my breakfast sandwiches. When I try scrambled eggs or omelets, they still come out runny. I might try scrambled eggs, Sunnyside up and or over easy and omelets at full power for sixty seconds, to see if that works out better. So, would appreciate the help and advice for cooking time in the microwave and at which power setting as well. My power setting goes down by tens. So, 90 percent power, 80 percent power, and so on. So, to all, enjoy. This blind flight simmer can't wait until next Tuesday the 18th, when Microsoft will release the new Microsoft Flight simulator 2020 program for we Blind flight simmers to stress test out and to enjoy. This rich playboy flight simmer pilot only flies the Dassault Falcon 7X and hopes to get his hands on the successor the DF8X for private flights. Ron Ham Radio Station KR3DOG In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ 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] Egg muffins, via the microwave oven.
Oh my gosh! Thank you Dani. After retirement my brain has just gotten so awful. Well, at least my heart is still in the right place, I sure meant no harm. Thank you again for pointing it out. On 8/12/2020 5:45 PM, Dani Pagador via Cookinginthedark wrote: Hi, Linda. You wrote 30 to 45 minutes for the second cooking time, after you stir the eggs around a bit. Pamela and I are in good company, then re distracted typing, where you know what you mean but your fingers tap out something totally else. More Later, Dani, who'll make scrambled eggs and spam for a late lunch On 8/12/20, Linda S. via Cookinginthedark wrote: I think I am the one you mean. I guess I should just stay out of things I don't know. I don't do exacto cooking. So if the eggs are a little runny then put them back for a little more. I'm not sure what I did wrong here. I reread my post and I guess in my mind it made sense, but not to others. On 8/12/2020 4:35 PM, Pamela Fairchild via Cookinginthedark wrote: It wasn't your recipe, Ron, it was in one of the responses, and delightful and wonderful because I have done exactly the same thing at times. I was glad to know that I have company.. I meant no criticism or harm, but it was genuinely funny and I responded accordingly. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Wednesday, August 12, 2020 5:28 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] Egg muffins, via the microwave oven. Couldn't find what you were talking about. But I might want to proof read my letters a little more carefully. I need to watch my out going letters, since I have neuropathy in my fingertips, and its like my brain and my fingertips, aren't on the same page. Sorry about the mix-up. Ron ___ 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] Egg muffins, via the microwave oven.
Hi, Linda. You wrote 30 to 45 minutes for the second cooking time, after you stir the eggs around a bit. Pamela and I are in good company, then re distracted typing, where you know what you mean but your fingers tap out something totally else. More Later, Dani, who'll make scrambled eggs and spam for a late lunch On 8/12/20, Linda S. via Cookinginthedark wrote: > I think I am the one you mean. I guess I should just stay out of things > I don't know. I don't do exacto cooking. So if the eggs are a little > runny then put them back for a little more. I'm not sure what I did > wrong here. I reread my post and I guess in my mind it made sense, but > not to others. > > On 8/12/2020 4:35 PM, Pamela Fairchild via Cookinginthedark wrote: >> It wasn't your recipe, Ron, it was in one of the responses, and >> delightful >> and wonderful because I have done exactly the same thing at times. I was >> glad to know that I have company.. I meant no criticism or harm, but it >> was >> genuinely funny and I responded accordingly. >> >> Pamela Fairchild >> >> >> -Original Message- >> From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark >> Sent: Wednesday, August 12, 2020 5:28 PM >> To: cookinginthedark@acbradio.org >> Cc: Ron Kolesar >> Subject: Re: [CnD] Egg muffins, via the microwave oven. >> >> Couldn't find what you were talking about. >> But I might want to proof read my letters a little more carefully. >> I need to watch my out going letters, since I have neuropathy in my >> fingertips, and its like my brain and my fingertips, aren't on the same >> page. >> Sorry about the mix-up. >> Ron >> >> ___ >> 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] Salmon Loaf, From Neesie
I do eat canned sardines and other small canned fish whole, but I do discard large bones from canned salmon. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Wednesday, August 12, 2020 8:10 PM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Salmon Loaf, From Neesie No, I eat the bones, too, same with sardines. This recipe looks really good. Thanks for it, and all the rest that you share. On 8/12/20, meward1954--- via Cookinginthedark wrote: > I never take out the bones or anything else from the canned salmon. > Am I the only one who eats it all? I thought I read that many of the > nutrients were in the skin and bones. > > I used to make recipes like that with canned mackerel. It is not as > expensive. I don't think it is as good either though. > > -Original Message- > From: Cookinginthedark On > Behalf Of Marilyn Pennington via Cookinginthedark > Sent: Wednesday, August 12, 2020 1:03 PM > To: cookinginthedark@acbradio.org > Cc: m51penning...@gmail.com > Subject: [CnD] Salmon Loaf, From Neesie > > Salmon Loaf, From Neesie > > > > Preheat oven to 350 degrees F., rack in the middle position > > > > This recipe is from Stan Kramer's sister Kitty. (When they were > growing up, Stan used to tease that she was fated to marry a man named > Katz.) Kitty says you can use pink salmon, but the loaf turns out > looking a little gray. Red salmon's more expensive, but it's worth it > if you're serving this for company. > > > > 2 cans red salmon (I used two 14.75-ounce cans) > > 1 cup finely ground bread crumbs (or cracker crumbs or matzo meal) > > 1 cup evaporated milk (or light cream) > > 2 beaten eggs (you can just beat them up with a fork) > > 1 teaspoon salt > > ½ teaspoon pepper > > ½ teaspoon onion powder > > ½ teaspoon sage > > ½ teaspoon ground oregano > > ¼ cup melted butter (½ stick > > ¼ cup dried chopped onions (or ½ small onion, finely chopped) 8-ounce > package frozen green peas > > > > Spray a bread pan with non-stick cooking spray. (The one Kitty uses is > glass and the bottom measures 4-inches by 8-inches.) Drain the salmon > in a strainer. Prepare it by taking out the bones and removing most of > the silver skin. Let it continue to drain while you mix up the rest of > the loaf. > > In a large bowl, mix the ground breadcrumbs, evaporated milk, beaten > eggs, and seasonings. Add the melted butter and dried chopped onions, > and mix well. > > Add the salmon and the frozen peas, and mix it all up with a big > wooden spoon. (You may have to get in there with your hands to make > sure it's thoroughly mixed.) Transfer the salmon mixture to the pan > you've prepared, filling it to within a half-inch of the top. If you > have any salmon mixture left over, shape it into patties, separate the > patties with wax paper, stick them in a freezer bag and pop them in > the freezer. They make wonderful salmon patties. Just thaw them and > fry them in butter. > > Bake at 350 degrees F. for 1 to 1 ½ hours. If the top starts browning > too rapidly, tent a piece of aluminum foil over the top. > > Let cool for ten minutes and then slice and serve. This is especially > good with dill sauce. > > > > Dill Sauce: > > This sauce must be made at least 4 hours in advance (overnight is even > > better.) > > > > 2 Tablespoons heavy cream > > ½ cup mayonnaise > > 1 teaspoon crushed fresh baby dill (if you can't find baby dill, you > can make it with ½ teaspoon dried dill weed, but it won't be as good) > > > > Mix the cream with the mayonnaise until it's smooth and then mix in > the dill. Put the sauce in a small bowl, cover it with plastic wrap, > and refrigerate it for at least 4 hours. > > > > A note from Stan's wife, Lolly: This looks really pretty if you make a > double batch of piecrust dough, roll half in an oval for the bottom, > and hand-shape the salmon mixture on top of that, leaving 2 inches of > dough uncovered around the outside. Roll out the other half of the > dough, drape it over the top, and tuck up the bottom edges, crimping > them as you would for a pie. Cut slits in the top and a hole in the > center to serve as a vent, then brush the entire surface of the dough > with egg yolk mixed with a bit of water. Bake it the same as you would > for a regular salmon loaf and serve it as a "company dish." > > > > Source Sugar Cookie Murder by Joanne Fluke. From Neesie > > > > > > > > ___ > 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] Canned fish
I never tried canned mackerel, but considering that I like it fresh, I would probably like it canned as well. When I eat canned salmon, and especially when using it in a recipe, I take out the obvious large bones, not necessarily the smaller ones. When I am flaking the fish, the small bones will mostly break up. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Wednesday, August 12, 2020 7:41 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Salmon Loaf, From Neesie I never take out the bones or anything else from the canned salmon. Am I the only one who eats it all? I thought I read that many of the nutrients were in the skin and bones. I used to make recipes like that with canned mackerel. It is not as expensive. I don't think it is as good either though. -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Wednesday, August 12, 2020 1:03 PM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: [CnD] Salmon Loaf, From Neesie Salmon Loaf, From Neesie Preheat oven to 350 degrees F., rack in the middle position This recipe is from Stan Kramer's sister Kitty. (When they were growing up, Stan used to tease that she was fated to marry a man named Katz.) Kitty says you can use pink salmon, but the loaf turns out looking a little gray. Red salmon's more expensive, but it's worth it if you're serving this for company. 2 cans red salmon (I used two 14.75-ounce cans) 1 cup finely ground bread crumbs (or cracker crumbs or matzo meal) 1 cup evaporated milk (or light cream) 2 beaten eggs (you can just beat them up with a fork) 1 teaspoon salt ½ teaspoon pepper ½ teaspoon onion powder ½ teaspoon sage ½ teaspoon ground oregano ¼ cup melted butter (½ stick ¼ cup dried chopped onions (or ½ small onion, finely chopped) 8-ounce package frozen green peas Spray a bread pan with non-stick cooking spray. (The one Kitty uses is glass and the bottom measures 4-inches by 8-inches.) Drain the salmon in a strainer. Prepare it by taking out the bones and removing most of the silver skin. Let it continue to drain while you mix up the rest of the loaf. In a large bowl, mix the ground breadcrumbs, evaporated milk, beaten eggs, and seasonings. Add the melted butter and dried chopped onions, and mix well. Add the salmon and the frozen peas, and mix it all up with a big wooden spoon. (You may have to get in there with your hands to make sure it's thoroughly mixed.) Transfer the salmon mixture to the pan you've prepared, filling it to within a half-inch of the top. If you have any salmon mixture left over, shape it into patties, separate the patties with wax paper, stick them in a freezer bag and pop them in the freezer. They make wonderful salmon patties. Just thaw them and fry them in butter. Bake at 350 degrees F. for 1 to 1 ½ hours. If the top starts browning too rapidly, tent a piece of aluminum foil over the top. Let cool for ten minutes and then slice and serve. This is especially good with dill sauce. Dill Sauce: This sauce must be made at least 4 hours in advance (overnight is even better.) 2 Tablespoons heavy cream ½ cup mayonnaise 1 teaspoon crushed fresh baby dill (if you can't find baby dill, you can make it with ½ teaspoon dried dill weed, but it won't be as good) Mix the cream with the mayonnaise until it's smooth and then mix in the dill. Put the sauce in a small bowl, cover it with plastic wrap, and refrigerate it for at least 4 hours. A note from Stan's wife, Lolly: This looks really pretty if you make a double batch of piecrust dough, roll half in an oval for the bottom, and hand-shape the salmon mixture on top of that, leaving 2 inches of dough uncovered around the outside. Roll out the other half of the dough, drape it over the top, and tuck up the bottom edges, crimping them as you would for a pie. Cut slits in the top and a hole in the center to serve as a vent, then brush the entire surface of the dough with egg yolk mixed with a bit of water. Bake it the same as you would for a regular salmon loaf and serve it as a "company dish." Source Sugar Cookie Murder by Joanne Fluke. From Neesie ___ 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] Salmon Loaf, From Neesie
No, I eat the bones, too, same with sardines. This recipe looks really good. Thanks for it, and all the rest that you share. On 8/12/20, meward1954--- via Cookinginthedark wrote: > I never take out the bones or anything else from the canned salmon. Am I > the only one who eats it all? I thought I read that many of the nutrients > were in the skin and bones. > > I used to make recipes like that with canned mackerel. It is not as > expensive. I don't think it is as good either though. > > -Original Message- > From: Cookinginthedark On Behalf Of > Marilyn Pennington via Cookinginthedark > Sent: Wednesday, August 12, 2020 1:03 PM > To: cookinginthedark@acbradio.org > Cc: m51penning...@gmail.com > Subject: [CnD] Salmon Loaf, From Neesie > > Salmon Loaf, From Neesie > > > > Preheat oven to 350 degrees F., rack in the middle position > > > > This recipe is from Stan Kramer's sister Kitty. (When they were growing up, > Stan used to tease that she was fated to marry a man named Katz.) Kitty > says > you can use pink salmon, but the loaf turns out looking a little gray. Red > salmon's more expensive, but it's worth it if you're serving this for > company. > > > > 2 cans red salmon (I used two 14.75-ounce cans) > > 1 cup finely ground bread crumbs (or cracker crumbs or matzo meal) > > 1 cup evaporated milk (or light cream) > > 2 beaten eggs (you can just beat them up with a fork) > > 1 teaspoon salt > > ½ teaspoon pepper > > ½ teaspoon onion powder > > ½ teaspoon sage > > ½ teaspoon ground oregano > > ¼ cup melted butter (½ stick > > ¼ cup dried chopped onions (or ½ small onion, finely chopped) 8-ounce > package frozen green peas > > > > Spray a bread pan with non-stick cooking spray. (The one Kitty uses is > glass > and the bottom measures 4-inches by 8-inches.) Drain the salmon in a > strainer. Prepare it by taking out the bones and removing most of the > silver > skin. Let it continue to drain while you mix up the rest of the loaf. > > In a large bowl, mix the ground breadcrumbs, evaporated milk, beaten eggs, > and seasonings. Add the melted butter and dried chopped onions, and mix > well. > > Add the salmon and the frozen peas, and mix it all up with a big wooden > spoon. (You may have to get in there with your hands to make sure it's > thoroughly mixed.) Transfer the salmon mixture to the pan you've prepared, > filling it to within a half-inch of the top. If you have any salmon mixture > left over, shape it into patties, separate the patties with wax paper, > stick > them in a freezer bag and pop them in the freezer. They make wonderful > salmon patties. Just thaw them and fry them in butter. > > Bake at 350 degrees F. for 1 to 1 ½ hours. If the top starts browning too > rapidly, tent a piece of aluminum foil over the top. > > Let cool for ten minutes and then slice and serve. This is especially good > with dill sauce. > > > > Dill Sauce: > > This sauce must be made at least 4 hours in advance (overnight is even > > better.) > > > > 2 Tablespoons heavy cream > > ½ cup mayonnaise > > 1 teaspoon crushed fresh baby dill (if you can't find baby dill, you can > make it with ½ teaspoon dried dill weed, but it won't be as good) > > > > Mix the cream with the mayonnaise until it's smooth and then mix in the > dill. Put the sauce in a small bowl, cover it with plastic wrap, and > refrigerate it for at least 4 hours. > > > > A note from Stan's wife, Lolly: This looks really pretty if you make a > double batch of piecrust dough, roll half in an oval for the bottom, and > hand-shape the salmon mixture on top of that, leaving 2 inches of dough > uncovered around the outside. Roll out the other half of the dough, drape > it over the top, and tuck up the bottom edges, crimping them as you would > for a pie. Cut slits in the top and a hole in the center to serve as a > vent, > then brush the entire surface of the dough with egg yolk mixed with a bit > of water. Bake it the same as you would for a regular salmon loaf and serve > it as a "company dish." > > > > Source Sugar Cookie Murder by Joanne Fluke. From Neesie > > > > > > > > ___ > 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] Egg muffins, via the microwave oven.
I think I am the one you mean. I guess I should just stay out of things I don't know. I don't do exacto cooking. So if the eggs are a little runny then put them back for a little more. I'm not sure what I did wrong here. I reread my post and I guess in my mind it made sense, but not to others. On 8/12/2020 4:35 PM, Pamela Fairchild via Cookinginthedark wrote: It wasn't your recipe, Ron, it was in one of the responses, and delightful and wonderful because I have done exactly the same thing at times. I was glad to know that I have company.. I meant no criticism or harm, but it was genuinely funny and I responded accordingly. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Wednesday, August 12, 2020 5:28 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] Egg muffins, via the microwave oven. Couldn't find what you were talking about. But I might want to proof read my letters a little more carefully. I need to watch my out going letters, since I have neuropathy in my fingertips, and its like my brain and my fingertips, aren't on the same page. Sorry about the mix-up. Ron ___ 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] Salmon Loaf, From Neesie
I never take out the bones or anything else from the canned salmon. Am I the only one who eats it all? I thought I read that many of the nutrients were in the skin and bones. I used to make recipes like that with canned mackerel. It is not as expensive. I don't think it is as good either though. -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Wednesday, August 12, 2020 1:03 PM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: [CnD] Salmon Loaf, From Neesie Salmon Loaf, From Neesie Preheat oven to 350 degrees F., rack in the middle position This recipe is from Stan Kramer's sister Kitty. (When they were growing up, Stan used to tease that she was fated to marry a man named Katz.) Kitty says you can use pink salmon, but the loaf turns out looking a little gray. Red salmon's more expensive, but it's worth it if you're serving this for company. 2 cans red salmon (I used two 14.75-ounce cans) 1 cup finely ground bread crumbs (or cracker crumbs or matzo meal) 1 cup evaporated milk (or light cream) 2 beaten eggs (you can just beat them up with a fork) 1 teaspoon salt ½ teaspoon pepper ½ teaspoon onion powder ½ teaspoon sage ½ teaspoon ground oregano ¼ cup melted butter (½ stick ¼ cup dried chopped onions (or ½ small onion, finely chopped) 8-ounce package frozen green peas Spray a bread pan with non-stick cooking spray. (The one Kitty uses is glass and the bottom measures 4-inches by 8-inches.) Drain the salmon in a strainer. Prepare it by taking out the bones and removing most of the silver skin. Let it continue to drain while you mix up the rest of the loaf. In a large bowl, mix the ground breadcrumbs, evaporated milk, beaten eggs, and seasonings. Add the melted butter and dried chopped onions, and mix well. Add the salmon and the frozen peas, and mix it all up with a big wooden spoon. (You may have to get in there with your hands to make sure it's thoroughly mixed.) Transfer the salmon mixture to the pan you've prepared, filling it to within a half-inch of the top. If you have any salmon mixture left over, shape it into patties, separate the patties with wax paper, stick them in a freezer bag and pop them in the freezer. They make wonderful salmon patties. Just thaw them and fry them in butter. Bake at 350 degrees F. for 1 to 1 ½ hours. If the top starts browning too rapidly, tent a piece of aluminum foil over the top. Let cool for ten minutes and then slice and serve. This is especially good with dill sauce. Dill Sauce: This sauce must be made at least 4 hours in advance (overnight is even better.) 2 Tablespoons heavy cream ½ cup mayonnaise 1 teaspoon crushed fresh baby dill (if you can't find baby dill, you can make it with ½ teaspoon dried dill weed, but it won't be as good) Mix the cream with the mayonnaise until it's smooth and then mix in the dill. Put the sauce in a small bowl, cover it with plastic wrap, and refrigerate it for at least 4 hours. A note from Stan's wife, Lolly: This looks really pretty if you make a double batch of piecrust dough, roll half in an oval for the bottom, and hand-shape the salmon mixture on top of that, leaving 2 inches of dough uncovered around the outside. Roll out the other half of the dough, drape it over the top, and tuck up the bottom edges, crimping them as you would for a pie. Cut slits in the top and a hole in the center to serve as a vent, then brush the entire surface of the dough with egg yolk mixed with a bit of water. Bake it the same as you would for a regular salmon loaf and serve it as a "company dish." Source Sugar Cookie Murder by Joanne Fluke. From Neesie ___ 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] Egg muffins, via the microwave oven.
It wasn't your recipe, Ron, it was in one of the responses, and delightful and wonderful because I have done exactly the same thing at times. I was glad to know that I have company.. I meant no criticism or harm, but it was genuinely funny and I responded accordingly. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Wednesday, August 12, 2020 5:28 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] Egg muffins, via the microwave oven. Couldn't find what you were talking about. But I might want to proof read my letters a little more carefully. I need to watch my out going letters, since I have neuropathy in my fingertips, and its like my brain and my fingertips, aren't on the same page. Sorry about the mix-up. Ron ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Egg muffins, via the microwave oven.
Couldn't find what you were talking about. But I might want to proof read my letters a little more carefully. I need to watch my out going letters, since I have neuropathy in my fingertips, and its like my brain and my fingertips, aren't on the same page. Sorry about the mix-up. Ron -Original Message- From: Pamela Fairchild via Cookinginthedark Sent: Wednesday, August 12, 2020 17:14 To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Egg muffins, via the microwave oven. Oh, my friend, you forgot to proofread your scrambled egg recipe. I like your recipe, but if the second cooking time is correct, you might want to rename them as petrified eggs, or burnt offering eggs. Either way you gave me a good laugh for the day, and I really needed to laugh. Thank you! Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Wednesday, August 12, 2020 1:10 AM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Egg muffins, via the microwave oven. Scrambled eggs come out good in the microwave. Crack it in to a microwave safe dish, or cup, but first spray it with a little cooking spray, oil, or butter. Beat the eggs, add a splash of milk or water, and cook on high for 30-45 seconds. Stir it around and microwave it again for 30-45 minutes until soft but not runny. You can also add some cheese if you'd like. The only thing I don't like about doing scrambled eggs in the microwave is that the bowl or cup is hard to clean afterward. Good luck. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] for Ron, Scrambling Eggs In The Microwave
Hey Lisa, I think I know what my problem is. I don't add any liquid. I'm going to have to try that for the next time around. Now, from your advice and what I know, the only style not yet learned hot to do would be sunny side up/over easy with a little runny yoke to sop up with my toast. A huge thanks for the advice and will let every know how it works out for me. Ron who's waiting for August 18th, for the new Microsoft Flight Simulator to stress test out. Ron -Original Message- From: Lisa Belville via Cookinginthedark Sent: Wednesday, August 12, 2020 14:31 To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: [CnD] for Ron, Scrambling Eggs In The Microwave Hi, Ron. I do scrambled eggs and omelets in the microwave all of the time. You've actually got a good start because a scrambled egg is just an egg cracked and beaten with a fork. So, you would just poke the yoke a few times as you usually do, then use a quick back and forth motion to whisk the yoke and white around in the mug until the yoke and white are thoroughly combined. Then add a teaspoon or so of water to the mix and give it a gentle stir. I don't know why, but eggs in the microwave taste better with water. Someone told me that a long time ago and I didn't believe it, I was always a milk person, but for the microwave, it seems to work better than milk and makes the eggs fluffier.. I have my favorite egg cooker. . . A silicone omelet maker I got at Target last year. It's designed to be used either opened or closed, and it does a great job with just scrambled eggs or omelets. It's a single piece of silicone that folds in half. To start you crack eggs and whisk them as if making scrambled eggs and pour them into the maker when it's unfolded and laid out flat. Cook for about a minute or a minute and 20 seconds, depending on the number of eggs and the wattage of your microwave. Then remove the maker from the microwave and add your omelet ingredients, bacon, cheese, sausage, veggies. . Whatever you want. Then carefully fold the silicone in half. There are raised pieces at one end that line up with wholes in the other side of the maker, so it fits perfectly and isn't hard to line up. Pop it back in the microwave and cook for another 45 seconds to a minute. If you just want to scramble a few eggs, you can just pull the maker out after a minute or so and stir things gently with a fork, then pop it back in for thirty seconds or so. This would also be when you could add cheese if you like scrambled eggs with cheese. The downside to this omelet maker is that it's small, only three or so eggs will work well. The first time I made a three egg omelet I put in a bunch of cheese and bacon and it was a bit runny. I cooked it for a few seconds longer, and it was cooked all right, but there was some egg juice in the microwave. The finished omelet was good, though. I believe the Blind Mice Mall sells a silicone omelet maker. If not, they're about $10 or so at Wall Mart, Target, even Amazon. You could also try silicone muffin pans, even the larger sized muffin pans would work. Silicone is nonstick and very easy to clean. If you clean it right and take care of it it will last and not take on smells of cooked items. Hope this helps some. Lisa On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote: Here's my recipe for homemade egg muffins. 1. I take a coffee mug per egg. That keeps the mess down and easy to clean up. We all need to remember rehab 101, you make the mess, you clean it up. SMILES. Make sure you spray a little cooking spray in the mugs first. Then crack your egg into each mug. 2. With a fork, stir up your egg and make sure you poke the egg mixture with the fork so that the egg doesn't explode in the microwave oven. 3. I always cover my egg cups with the microwave cover to also keep the mess down. The best tip I can share with you to make fried eggs in the microwave is to have the microwave on half power for two minutes. Each microwave is slightly different. But for a reference, my Panasonic microwave oven has 1,400 watts of power. So, at half power, that would be 700 watts. But I might play with that even more, even though I have a perfect power setting for fried eggs only. Would love advice on doing eggs sunny side up/over easy to sop up the yoke with my toast and or biscuits. And also would love some advice on doing scrambled eggs as well. But place your eggs in the microwave oven for two minutes on half power. Place what you would want on your sandwich in a toaster oven, if you have one. I love my talking toaster oven. But I know not everyone can afford this oven. I usually have a sausage patty on my sandwich. I place the patty in the toaster oven for ten minutes at 350 on the bake feature. I also throw in a frozen hash brown in with my sausage patty and let both cook for ten minutes at 350. I then build my breakfast sandwich and might throw in a slice of cheese while
Re: [CnD] Egg muffins, via the microwave oven.
Oh, my friend, you forgot to proofread your scrambled egg recipe. I like your recipe, but if the second cooking time is correct, you might want to rename them as petrified eggs, or burnt offering eggs. Either way you gave me a good laugh for the day, and I really needed to laugh. Thank you! Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Wednesday, August 12, 2020 1:10 AM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Egg muffins, via the microwave oven. Scrambled eggs come out good in the microwave. Crack it in to a microwave safe dish, or cup, but first spray it with a little cooking spray, oil, or butter. Beat the eggs, add a splash of milk or water, and cook on high for 30-45 seconds. Stir it around and microwave it again for 30-45 minutes until soft but not runny. You can also add some cheese if you'd like. The only thing I don't like about doing scrambled eggs in the microwave is that the bowl or cup is hard to clean afterward. Good luck. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] for Ron, Scrambling Eggs In The Microwave
Hi, Lisa. Thanks for such a wonderful description of the omelette maker. I've gotta get one. I'm horrible at doing them on the stove, and it's nice to know there's a microwave alternative. More Later, Dani On 8/12/20, Lisa Belville via Cookinginthedark wrote: > Hi, Ron. > > > I do scrambled eggs and omelets in the microwave all of the time. > > > You've actually got a good start because a scrambled egg is just an egg > cracked and beaten with a fork. So, you would just poke the yoke a few > times as you usually do, then use a quick back and forth motion to whisk > the yoke and white around in the mug until the yoke and white are > thoroughly combined. Then add a teaspoon or so of water to the mix and > give it a gentle stir. I don't know why, but eggs in the microwave taste > better with water. Someone told me that a long time ago and I didn't > believe it, I was always a milk person, but for the microwave, it seems > to work better than milk and makes the eggs fluffier.. > > > I have my favorite egg cooker. . . A silicone omelet maker I got at > Target last year. It's designed to be used either opened or closed, and > it does a great job with just scrambled eggs or omelets. > > > It's a single piece of silicone that folds in half. To start you crack > eggs and whisk them as if making scrambled eggs and pour them into the > maker when it's unfolded and laid out flat. Cook for about a minute or > a minute and 20 seconds, depending on the number of eggs and the wattage > of your microwave. Then remove the maker from the microwave and add > your omelet ingredients, bacon, cheese, sausage, veggies. . Whatever you > want. Then carefully fold the silicone in half. There are raised > pieces at one end that line up with wholes in the other side of the > maker, so it fits perfectly and isn't hard to line up. > > > Pop it back in the microwave and cook for another 45 seconds to a minute. > > > If you just want to scramble a few eggs, you can just pull the maker out > after a minute or so and stir things gently with a fork, then pop it > back in for thirty seconds or so. This would also be when you could add > cheese if you like scrambled eggs with cheese. > > > The downside to this omelet maker is that it's small, only three or so > eggs will work well. The first time I made a three egg omelet I put in > a bunch of cheese and bacon and it was a bit runny. I cooked it for a > few seconds longer, and it was cooked all right, but there was some egg > juice in the microwave. The finished omelet was good, though. > > > I believe the Blind Mice Mall sells a silicone omelet maker. If not, > they're about $10 or so at Wall Mart, Target, even Amazon. > > > You could also try silicone muffin pans, even the larger sized muffin > pans would work. Silicone is nonstick and very easy to clean. If you > clean it right and take care of it it will last and not take on smells > of cooked items. > > > Hope this helps some. > > > Lisa > > > On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote: >> Here's my recipe for homemade egg muffins. >> 1. I take a coffee mug per egg. >> That keeps the mess down and easy to clean up. >> We all need to remember rehab 101, you make the mess, you clean it up. >> SMILES. >> Make sure you spray a little cooking spray in the mugs first. >> Then crack your egg into each mug. >> 2. With a fork, stir up your egg and make sure you poke the egg >> mixture with the fork so that the egg doesn't explode in the microwave >> oven. >> 3. I always cover my egg cups with the microwave cover to also keep >> the mess down. >> The best tip I can share with you to make fried eggs in the microwave >> is to have the microwave on half power for two minutes. >> Each microwave is slightly different. >> But for a reference, my Panasonic microwave oven has 1,400 watts of >> power. >> So, at half power, that would be 700 watts. >> But I might play with that even more, even though I have a perfect >> power setting for fried eggs only. >> Would love advice on doing eggs sunny side up/over easy to sop up the >> yoke with my toast and or biscuits. >> And also would love some advice on doing scrambled eggs as well. >> But place your eggs in the microwave oven for two minutes on half power. >> Place what you would want on your sandwich in a toaster oven, if you >> have one. >> I love my talking toaster oven. >> But I know not everyone can afford this oven. >> I usually have a sausage patty on my sandwich. >> I place the patty in the toaster oven for ten minutes at 350 on the >> bake feature. >> I also throw in a frozen hash brown in with my sausage patty and let >> both cook for ten minutes at 350. >> I then build my breakfast sandwich and might throw in a slice of >> cheese while building the sandwich. >> I take a English muffin out for my bread. >> I build the sandwich and then place it back into the toaster oven and >> switch from bake to toast and with the hash brown patty still in the >> oven, I cook
[CnD] for Ron, Scrambling Eggs In The Microwave
Hi, Ron. I do scrambled eggs and omelets in the microwave all of the time. You've actually got a good start because a scrambled egg is just an egg cracked and beaten with a fork. So, you would just poke the yoke a few times as you usually do, then use a quick back and forth motion to whisk the yoke and white around in the mug until the yoke and white are thoroughly combined. Then add a teaspoon or so of water to the mix and give it a gentle stir. I don't know why, but eggs in the microwave taste better with water. Someone told me that a long time ago and I didn't believe it, I was always a milk person, but for the microwave, it seems to work better than milk and makes the eggs fluffier.. I have my favorite egg cooker. . . A silicone omelet maker I got at Target last year. It's designed to be used either opened or closed, and it does a great job with just scrambled eggs or omelets. It's a single piece of silicone that folds in half. To start you crack eggs and whisk them as if making scrambled eggs and pour them into the maker when it's unfolded and laid out flat. Cook for about a minute or a minute and 20 seconds, depending on the number of eggs and the wattage of your microwave. Then remove the maker from the microwave and add your omelet ingredients, bacon, cheese, sausage, veggies. . Whatever you want. Then carefully fold the silicone in half. There are raised pieces at one end that line up with wholes in the other side of the maker, so it fits perfectly and isn't hard to line up. Pop it back in the microwave and cook for another 45 seconds to a minute. If you just want to scramble a few eggs, you can just pull the maker out after a minute or so and stir things gently with a fork, then pop it back in for thirty seconds or so. This would also be when you could add cheese if you like scrambled eggs with cheese. The downside to this omelet maker is that it's small, only three or so eggs will work well. The first time I made a three egg omelet I put in a bunch of cheese and bacon and it was a bit runny. I cooked it for a few seconds longer, and it was cooked all right, but there was some egg juice in the microwave. The finished omelet was good, though. I believe the Blind Mice Mall sells a silicone omelet maker. If not, they're about $10 or so at Wall Mart, Target, even Amazon. You could also try silicone muffin pans, even the larger sized muffin pans would work. Silicone is nonstick and very easy to clean. If you clean it right and take care of it it will last and not take on smells of cooked items. Hope this helps some. Lisa On 8/11/2020 9:58 PM, Ron Kolesar via Cookinginthedark wrote: Here's my recipe for homemade egg muffins. 1. I take a coffee mug per egg. That keeps the mess down and easy to clean up. We all need to remember rehab 101, you make the mess, you clean it up. SMILES. Make sure you spray a little cooking spray in the mugs first. Then crack your egg into each mug. 2. With a fork, stir up your egg and make sure you poke the egg mixture with the fork so that the egg doesn't explode in the microwave oven. 3. I always cover my egg cups with the microwave cover to also keep the mess down. The best tip I can share with you to make fried eggs in the microwave is to have the microwave on half power for two minutes. Each microwave is slightly different. But for a reference, my Panasonic microwave oven has 1,400 watts of power. So, at half power, that would be 700 watts. But I might play with that even more, even though I have a perfect power setting for fried eggs only. Would love advice on doing eggs sunny side up/over easy to sop up the yoke with my toast and or biscuits. And also would love some advice on doing scrambled eggs as well. But place your eggs in the microwave oven for two minutes on half power. Place what you would want on your sandwich in a toaster oven, if you have one. I love my talking toaster oven. But I know not everyone can afford this oven. I usually have a sausage patty on my sandwich. I place the patty in the toaster oven for ten minutes at 350 on the bake feature. I also throw in a frozen hash brown in with my sausage patty and let both cook for ten minutes at 350. I then build my breakfast sandwich and might throw in a slice of cheese while building the sandwich. I take a English muffin out for my bread. I build the sandwich and then place it back into the toaster oven and switch from bake to toast and with the hash brown patty still in the oven, I cook everything on the toast feature for five minutes. That gives this breakfast a total cooking time of fifteen minutes. Fast and hot. With a tall ice cold glass of chocolate milk in the morning. That is my breakfast. SMILES. Now my question is this. Has anyone had good luck at doing eggs sunny side up/over easy in the microwave and or doing omelets or scrambled eggs in the microwave? The only style of eggs I have down is fried
[CnD] Salmon Loaf, From Neesie
Salmon Loaf, From Neesie Preheat oven to 350 degrees F., rack in the middle position This recipe is from Stan Kramer's sister Kitty. (When they were growing up, Stan used to tease that she was fated to marry a man named Katz.) Kitty says you can use pink salmon, but the loaf turns out looking a little gray. Red salmon's more expensive, but it's worth it if you're serving this for company. 2 cans red salmon (I used two 14.75-ounce cans) 1 cup finely ground bread crumbs (or cracker crumbs or matzo meal) 1 cup evaporated milk (or light cream) 2 beaten eggs (you can just beat them up with a fork) 1 teaspoon salt ½ teaspoon pepper ½ teaspoon onion powder ½ teaspoon sage ½ teaspoon ground oregano ¼ cup melted butter (½ stick ¼ cup dried chopped onions (or ½ small onion, finely chopped) 8-ounce package frozen green peas Spray a bread pan with non-stick cooking spray. (The one Kitty uses is glass and the bottom measures 4-inches by 8-inches.) Drain the salmon in a strainer. Prepare it by taking out the bones and removing most of the silver skin. Let it continue to drain while you mix up the rest of the loaf. In a large bowl, mix the ground breadcrumbs, evaporated milk, beaten eggs, and seasonings. Add the melted butter and dried chopped onions, and mix well. Add the salmon and the frozen peas, and mix it all up with a big wooden spoon. (You may have to get in there with your hands to make sure it's thoroughly mixed.) Transfer the salmon mixture to the pan you've prepared, filling it to within a half-inch of the top. If you have any salmon mixture left over, shape it into patties, separate the patties with wax paper, stick them in a freezer bag and pop them in the freezer. They make wonderful salmon patties. Just thaw them and fry them in butter. Bake at 350 degrees F. for 1 to 1 ½ hours. If the top starts browning too rapidly, tent a piece of aluminum foil over the top. Let cool for ten minutes and then slice and serve. This is especially good with dill sauce. Dill Sauce: This sauce must be made at least 4 hours in advance (overnight is even better.) 2 Tablespoons heavy cream ½ cup mayonnaise 1 teaspoon crushed fresh baby dill (if you can't find baby dill, you can make it with ½ teaspoon dried dill weed, but it won't be as good) Mix the cream with the mayonnaise until it's smooth and then mix in the dill. Put the sauce in a small bowl, cover it with plastic wrap, and refrigerate it for at least 4 hours. A note from Stan's wife, Lolly: This looks really pretty if you make a double batch of piecrust dough, roll half in an oval for the bottom, and hand-shape the salmon mixture on top of that, leaving 2 inches of dough uncovered around the outside. Roll out the other half of the dough, drape it over the top, and tuck up the bottom edges, crimping them as you would for a pie. Cut slits in the top and a hole in the center to serve as a vent, then brush the entire surface of the dough with egg yolk mixed with a bit of water. Bake it the same as you would for a regular salmon loaf and serve it as a "company dish." Source Sugar Cookie Murder by Joanne Fluke. From Neesie ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] SALMON LOAF, FROM COLUMBUS DISPATCH
I really like this recipe. SALMON LOAF, FROM COLUMBUS DISPATCH submitted by Betty G. 1 (16-oz.) can salmon, drained 1 (4-oz.) can mushroom pieces, drained 1 1/2 cups fresh bread crumbs 2 eggs, beaten 1 c. grated cheese 1 TB. lemon juice 1 TB. minced onion 1 (10-oz.) pkg frozen peas, thawed Flake the fish in a bowl, removing the bones. Add the remaining ingredients except for the peas. Mix thoroughly. Place in a lightly greased Crock-Pot; shape into a rounded loaf. Cover; cook on low for 4 to 5 hrs. Add the peas around loaf during the last hour. Enjoy. From Delma ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Keto Smoothie Recipe with Avocado, Chia Seeds & Cacao from Dr. Josh Axe.
Keto Smoothie with Avocado, Chia Seeds & Cacao. Here are the ingredients: 11¼ cups full-fat coconut milk ½ frozen avocado 1 tablespoon nut butter of choice 1 tablespoon chia seeds, soaked in 3 tablespoons of water for 10 minutes 2 teaspoons cacao nibs, cacao powder or cocoa powder OR 1 scoop of chocolate protein powder made from bone broth 1 tablespoon coconut oil ice (optional*) for topping: cacao nibs and cinnamon ¼ cup water, if needed Here are the DIRECTIONS: Add contents into a high-powered blender, blending until well-combined. Top with cacao nibs and cinnamon. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Keto SALMON CAKES WITH GARLIC AIOLI
Keto SALMON CAKES WITH GARLIC AIOLI SERVINGS: 8 TIME: 15 MINUTES INGREDIENTS: SALMON CAKE: 2 (14.75-ounce) cans wild-caught salmon 1 tablespoon avocado oil mayonnaise 2 green onions, chopped 1/2 small bell pepper, diced 1/4 cup finely diced fresh parsley or dill 1/4 cup almond flour 2 eggs Pinch of sea salt 2 tablespoons avocado oil GARLIC AIOLI: 1/4 cup avocado oil mayonnaise 1/2 tablespoon Dijon mustard 1/2 tablespoon lemon juice 1 garlic clove, minced DIRECTIONS: In a medium bowl, mix together all the salmon cake ingredients, except the oil. With clean hands, form 8 round patties about 1/2 inch thick. In a large skillet over medium-high heat, add the oil. Carefully place the patties in the pan. Cook the patties for 4 minutes, then flip and cook for another 3 to 4 minutes. In a small bowl, whisk together the aioli ingredients. Pour into small ramekins and serve with the patties. Give It a Collagen Boost: Add 1 scoop of collagen protein to the salmon mixture before forming the patties. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Keto CAULIFLOWER RICE WITH CILANTRO AND LIME
I believe I sent this before I am sending it again in case I did not. It will go good with the salmon someone has been talking about. I will also send a salmon recipe. Keto CAULIFLOWER RICE WITH CILANTRO AND LIME SERVINGS: 6 TO 8 TIME: 15 TO 20 MINUTES INGREDIENTS: 2 tablespoons grass-fed butter 4 cups grated cauliflower 3 garlic cloves, minced Juice of 1 lime 1/2 cup chopped fresh cilantro Sea salt and ground black pepper, to taste DIRECTIONS: In a large pan, melt the butter over medium-high heat. Add the cauliflower and minced garlic. Cook the cauliflower, stirring occasionally, for 5 to 10 minutes and then remove from the heat. Place the cauliflower mixture in a large mixing bowl, pour in the lime juice, and mix well. Stir in the chopped cilantro. Add the sea salt and pepper and serve immediately. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Egg muffins, via the microwave oven.
Thank you Ron, this sounds interesting. I've got a 900W microwave, so I think Medium high should do it for me. On 12/08/2020 03:58, Ron Kolesar via Cookinginthedark wrote: Here's my recipe for homemade egg muffins. 1. I take a coffee mug per egg. That keeps the mess down and easy to clean up. We all need to remember rehab 101, you make the mess, you clean it up. SMILES. Make sure you spray a little cooking spray in the mugs first. Then crack your egg into each mug. 2. With a fork, stir up your egg and make sure you poke the egg mixture with the fork so that the egg doesn't explode in the microwave oven. 3. I always cover my egg cups with the microwave cover to also keep the mess down. The best tip I can share with you to make fried eggs in the microwave is to have the microwave on half power for two minutes. Each microwave is slightly different. But for a reference, my Panasonic microwave oven has 1,400 watts of power. So, at half power, that would be 700 watts. But I might play with that even more, even though I have a perfect power setting for fried eggs only. Would love advice on doing eggs sunny side up/over easy to sop up the yoke with my toast and or biscuits. And also would love some advice on doing scrambled eggs as well. But place your eggs in the microwave oven for two minutes on half power. Place what you would want on your sandwich in a toaster oven, if you have one. I love my talking toaster oven. But I know not everyone can afford this oven. I usually have a sausage patty on my sandwich. I place the patty in the toaster oven for ten minutes at 350 on the bake feature. I also throw in a frozen hash brown in with my sausage patty and let both cook for ten minutes at 350. I then build my breakfast sandwich and might throw in a slice of cheese while building the sandwich. I take a English muffin out for my bread. I build the sandwich and then place it back into the toaster oven and switch from bake to toast and with the hash brown patty still in the oven, I cook everything on the toast feature for five minutes. That gives this breakfast a total cooking time of fifteen minutes. Fast and hot. With a tall ice cold glass of chocolate milk in the morning. That is my breakfast. SMILES. Now my question is this. Has anyone had good luck at doing eggs sunny side up/over easy in the microwave and or doing omelets or scrambled eggs in the microwave? The only style of eggs I have down is fried eggs for my breakfast sandwiches. When I try scrambled eggs or omelets, they still come out runny. I might try scrambled eggs, Sunnyside up and or over easy and omelets at full power for sixty seconds, to see if that works out better. So, would appreciate the help and advice for cooking time in the microwave and at which power setting as well. My power setting goes down by tens. So, 90 percent power, 80 percent power, and so on. So, to all, enjoy. This blind flight simmer can't wait until next Tuesday the 18th, when Microsoft will release the new Microsoft Flight simulator 2020 program for we Blind flight simmers to stress test out and to enjoy. This rich playboy flight simmer pilot only flies the Dassault Falcon 7X and hopes to get his hands on the successor the DF8X for private flights. Ron Ham Radio Station KR3DOG In the good old days of Morse code Shorthand, 73's AKA Best Regards and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed Emergency Communications Station And Volunteer Certified Licensed Ham Radio Station With the Call Sign of KR3DOG ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- Regards, Samuel Wilkins ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] 5 Ground Mustard Substitutes
I'd never heard of mustard greens until I read it in this list. I like mustard, so I don't know how I escaped hearing about them. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Aug 10, 2020 1:26 PM, Pamela Fairchild via Cookinginthedark wrote: > > Probably! LOL! > Am I the only one who likes mustard greens? > > Pamela Fairchild > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
