Re: [CnD] Crab-Stuffed Catfish
The stuffing in this recipe could be used as a stuffing with any kind of fish almost. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Friday, September 4, 2020 5:27 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Crab-Stuffed Catfish Crab-Stuffed Catfish 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 cup imitation crabmeat, flaked 3 tablespoons seasoned bread crumbs 2 tablespoons shredded cheese 2 tablespoons butter, melted 1-1/2 teaspoons mayonnaise 1/8 teaspoon salt, optional 2 catfish fillets (6 ounces each) In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise and salt. Cut each fillet in half widthwise; place two halves in a greased 8-inch square baking dish. Press crab mixture onto fillets; top with remaining halves. Bake, uncovered, at 425 degrees for 22-26 minutes or until fish flakes easily with a fork. Yield: 2 servings. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:57 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Catfish with fall veggies I went looking for this recipe because there were no catfish recipes in the document. I havent made it, but I certainly will. Chef Internet says that if you want to cook catfish in a way that isnt frying, marinade is your friend. Substitute any vegetables you have, like brussels sprouts, butternut squash, whatever you have or whatever is in season. Catfish with Fall Veggies 1 pound catfish fillets Salt, pepper, garlic, and olive oil to season fish For the Marinade: ¼ cup extra virgin olive oil 2 tbsp lemon juice 2 cloves garlic, minced 1 tsp dried thyme 1 tsp dried pepper flakes Salt and pepper to taste Vegetables: 1 pound petite potatoes 1 pound sweet potatoes 2 shallots 2 zucchinis 1 honeycrisp apple, or whatever apple you like 4 slices bacon, uncooked Dried thyme or rosemary Salt and pepper Preheat the oven to 375 degrees F. Season the raw catfish with some oil, salt, garlic, and pepper. Whisk together the marinade ingredients. Put the seasoned catfish fillets in a zip lock bag, add marinade to the bag, close tightly and shake to completely coat the fish. Chop vegetables to a uniform size and spread evenly on a foil-lined sheet that has been sprayed with oil. Leave the apple unpeeled and remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. Drizzle with olive oil. Season with salt and pepper to taste. Chop the uncooked bacon and sprinkle it evenly over the vegetables. Put the pan in the oven and bake for 20 minutes. Remove from the oven and rotate the veggies around with a spatula. Then make space available in the center of the pan for the fish and put it directly on the pan. Place back in the oven for 12 to 15 minutes until catfish is completely cooked through. Garnish with the herbs and serve. ___ 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] Precooked shrimp
I often buy canned tiny shrimp, which don't need cooking. I use them for salads, and I intend to do it in the next couple of days. As far as frozen shrimp, in many cases they do need cooking. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Friday, September 4, 2020 12:13 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL I suspect you need to purchase pre-cooked frozen shrimp for this recipe unless you like it raw because there are no instructions I see here for cooking the shrimp. So be careful what you purchase. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:19 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] JALAPENO SHRIMP COCKTAIL I have not personally tried these recipes, but somebody from the ACB Community did. The group meets every two weeks and shares some type of recipe. This one looks good to me. JALAPENO SHRIMP COCKTAIL 1 lb. of Frozen Shrimps: Medium size, deveined and shells removed. 2 Stocks of Celery 1 to 2 Avocados 1 Medium Cucumber 1 Tomato ¼ Cup of Cilantro 2, 7 oz. Cans of El Pato, Tomato Jalapeno Sauce. Salt and Pepper Rinse frozen shrimp, devein and remove shell and tail. Rinse whole shrimp again and place in a large mixing bowl. Chop into small bite size pieces the celery, avocados, cucumber, tomato and cilantro. Add these ingredients to the shrimp in the mixing bowl and stir a few times. Pour the 2 cans of El Pato, Tomato Jalapeno Sauce into the Shrimp mixture and stir a few more times. Add salt and pepper to taste and stir a couple of times. Chill for 1 hour in the refrigerator and serve. ___ 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] Parmesan Catfish
Parmesan Catfish 1/2 cup fresh Parmesan cheese, grated 1/4 cup flour 1 teaspoon salt 2 lb skinless catfish fillets 3 tablespoons milk 2 tablespoons butter, melted Preheat oven to 400 degrees. Combine Parmesan, flour and salt. Dredge the catfish in milk. Coat fish well with cheese mixture. Place on a baking dish. Drizzle butter over coated filets. Bake for 15 to 20 minutes. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:57 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Catfish with fall veggies I went looking for this recipe because there were no catfish recipes in the document. I havent made it, but I certainly will. Chef Internet says that if you want to cook catfish in a way that isnt frying, marinade is your friend. Substitute any vegetables you have, like brussels sprouts, butternut squash, whatever you have or whatever is in season. Catfish with Fall Veggies 1 pound catfish fillets Salt, pepper, garlic, and olive oil to season fish For the Marinade: ¼ cup extra virgin olive oil 2 tbsp lemon juice 2 cloves garlic, minced 1 tsp dried thyme 1 tsp dried pepper flakes Salt and pepper to taste Vegetables: 1 pound petite potatoes 1 pound sweet potatoes 2 shallots 2 zucchinis 1 honeycrisp apple, or whatever apple you like 4 slices bacon, uncooked Dried thyme or rosemary Salt and pepper Preheat the oven to 375 degrees F. Season the raw catfish with some oil, salt, garlic, and pepper. Whisk together the marinade ingredients. Put the seasoned catfish fillets in a zip lock bag, add marinade to the bag, close tightly and shake to completely coat the fish. Chop vegetables to a uniform size and spread evenly on a foil-lined sheet that has been sprayed with oil. Leave the apple unpeeled and remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. Drizzle with olive oil. Season with salt and pepper to taste. Chop the uncooked bacon and sprinkle it evenly over the vegetables. Put the pan in the oven and bake for 20 minutes. Remove from the oven and rotate the veggies around with a spatula. Then make space available in the center of the pan for the fish and put it directly on the pan. Place back in the oven for 12 to 15 minutes until catfish is completely cooked through. Garnish with the herbs and serve. ___ 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] Crab-Stuffed Catfish
Crab-Stuffed Catfish 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 cup imitation crabmeat, flaked 3 tablespoons seasoned bread crumbs 2 tablespoons shredded cheese 2 tablespoons butter, melted 1-1/2 teaspoons mayonnaise 1/8 teaspoon salt, optional 2 catfish fillets (6 ounces each) In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise and salt. Cut each fillet in half widthwise; place two halves in a greased 8-inch square baking dish. Press crab mixture onto fillets; top with remaining halves. Bake, uncovered, at 425 degrees for 22-26 minutes or until fish flakes easily with a fork. Yield: 2 servings. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:57 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Catfish with fall veggies I went looking for this recipe because there were no catfish recipes in the document. I havent made it, but I certainly will. Chef Internet says that if you want to cook catfish in a way that isnt frying, marinade is your friend. Substitute any vegetables you have, like brussels sprouts, butternut squash, whatever you have or whatever is in season. Catfish with Fall Veggies 1 pound catfish fillets Salt, pepper, garlic, and olive oil to season fish For the Marinade: ¼ cup extra virgin olive oil 2 tbsp lemon juice 2 cloves garlic, minced 1 tsp dried thyme 1 tsp dried pepper flakes Salt and pepper to taste Vegetables: 1 pound petite potatoes 1 pound sweet potatoes 2 shallots 2 zucchinis 1 honeycrisp apple, or whatever apple you like 4 slices bacon, uncooked Dried thyme or rosemary Salt and pepper Preheat the oven to 375 degrees F. Season the raw catfish with some oil, salt, garlic, and pepper. Whisk together the marinade ingredients. Put the seasoned catfish fillets in a zip lock bag, add marinade to the bag, close tightly and shake to completely coat the fish. Chop vegetables to a uniform size and spread evenly on a foil-lined sheet that has been sprayed with oil. Leave the apple unpeeled and remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. Drizzle with olive oil. Season with salt and pepper to taste. Chop the uncooked bacon and sprinkle it evenly over the vegetables. Put the pan in the oven and bake for 20 minutes. Remove from the oven and rotate the veggies around with a spatula. Then make space available in the center of the pan for the fish and put it directly on the pan. Place back in the oven for 12 to 15 minutes until catfish is completely cooked through. Garnish with the herbs and serve. ___ 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] OVEN BAKED ONION RANCH CATFISH FILLETS
What a lovely, flavorful sauce. Want some now, but don't have any catfish. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Friday, September 4, 2020 4:25 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] OVEN BAKED ONION RANCH CATFISH FILLETS OVEN BAKED ONION RANCH CATFISH FILLETS 2 lb catfish fillets 1 cup sour cream 1 cup mayonnaise 1 (1/2 ounce) envelope ranch dressing mix 1 (6 ounce) can French fried onion rings Combine sour cream, mayonnaise, and ranch dressing mix in a medium-size bowl. Put half of the mixture in a flat dish, reserving the remaining mixture to serve as sauce. Finely crush the onion rings and place in another flat dish. Dip fillets in sour cream mixture and then roll in crushed onion rings. Place fish on an ungreased baking tray and bake at 350 degrees for 20-25 minutes, or until fish flakes easily. Serve with reserved sauce. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:57 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Catfish with fall veggies I went looking for this recipe because there were no catfish recipes in the document. I havent made it, but I certainly will. Chef Internet says that if you want to cook catfish in a way that isnt frying, marinade is your friend. Substitute any vegetables you have, like brussels sprouts, butternut squash, whatever you have or whatever is in season. Catfish with Fall Veggies 1 pound catfish fillets Salt, pepper, garlic, and olive oil to season fish For the Marinade: ¼ cup extra virgin olive oil 2 tbsp lemon juice 2 cloves garlic, minced 1 tsp dried thyme 1 tsp dried pepper flakes Salt and pepper to taste Vegetables: 1 pound petite potatoes 1 pound sweet potatoes 2 shallots 2 zucchinis 1 honeycrisp apple, or whatever apple you like 4 slices bacon, uncooked Dried thyme or rosemary Salt and pepper Preheat the oven to 375 degrees F. Season the raw catfish with some oil, salt, garlic, and pepper. Whisk together the marinade ingredients. Put the seasoned catfish fillets in a zip lock bag, add marinade to the bag, close tightly and shake to completely coat the fish. Chop vegetables to a uniform size and spread evenly on a foil-lined sheet that has been sprayed with oil. Leave the apple unpeeled and remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. Drizzle with olive oil. Season with salt and pepper to taste. Chop the uncooked bacon and sprinkle it evenly over the vegetables. Put the pan in the oven and bake for 20 minutes. Remove from the oven and rotate the veggies around with a spatula. Then make space available in the center of the pan for the fish and put it directly on the pan. Place back in the oven for 12 to 15 minutes until catfish is completely cooked through. Garnish with the herbs and serve. ___ 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] Catfish With Mushrooms And Cheese
Catfish With Mushrooms And Cheese 1 serving 9 ounces catfish fillet 3-1/2 ounces mushrooms 2 ounces cheese 2 ounces mayonnaise Salt to taste 2 tablespoons oil Slice mushrooms and fry in oil. Cut fish into slices, season with salt and transfer to a baking pan. Top fish slices with fried mushrooms, cover with mayonnaise and sprinkle with grated cheese. Bake at 350 degrees for 20 minutes. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:57 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Catfish with fall veggies I went looking for this recipe because there were no catfish recipes in the document. I havent made it, but I certainly will. Chef Internet says that if you want to cook catfish in a way that isnt frying, marinade is your friend. Substitute any vegetables you have, like brussels sprouts, butternut squash, whatever you have or whatever is in season. Catfish with Fall Veggies 1 pound catfish fillets Salt, pepper, garlic, and olive oil to season fish For the Marinade: ¼ cup extra virgin olive oil 2 tbsp lemon juice 2 cloves garlic, minced 1 tsp dried thyme 1 tsp dried pepper flakes Salt and pepper to taste Vegetables: 1 pound petite potatoes 1 pound sweet potatoes 2 shallots 2 zucchinis 1 honeycrisp apple, or whatever apple you like 4 slices bacon, uncooked Dried thyme or rosemary Salt and pepper Preheat the oven to 375 degrees F. Season the raw catfish with some oil, salt, garlic, and pepper. Whisk together the marinade ingredients. Put the seasoned catfish fillets in a zip lock bag, add marinade to the bag, close tightly and shake to completely coat the fish. Chop vegetables to a uniform size and spread evenly on a foil-lined sheet that has been sprayed with oil. Leave the apple unpeeled and remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. Drizzle with olive oil. Season with salt and pepper to taste. Chop the uncooked bacon and sprinkle it evenly over the vegetables. Put the pan in the oven and bake for 20 minutes. Remove from the oven and rotate the veggies around with a spatula. Then make space available in the center of the pan for the fish and put it directly on the pan. Place back in the oven for 12 to 15 minutes until catfish is completely cooked through. Garnish with the herbs and serve. ___ 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] BAKED CONTINENTAL CATFISH
BAKED CONTINENTAL CATFISH 12 catfish filets 2 tsp. salt 1 c. chopped parsley (fresh) 1/2 c. margarine or butter, softened 3 Tbsp. oil 1 egg, beaten 1/2 c. milk 3/4 c. dry bread crumbs 1/2 c. grated Swiss cheese Sprinkle catfish inside and outside with salt. Add parsley to butter and mix thoroughly. Spread mixture on one filet and top with another filet, using approximately one tablespoon parsley butter. Combine egg, milk and remaining salt. Combine bread crumbs and cheese. Dip catfish in egg mixture. Be very careful to keep parsley butter securely in place. Then dip catfish in bread crumb mixture. Place on a well-greased 15 1/2 by 12-inch cookie sheet. Sprinkle remaining crumb mixture over top of catfish. Drizzle with oil. Bake in 450-degree oven for 20 to 25 minutes or until catfish flakes easily when tested with a fork. Serves 6. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:57 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Catfish with fall veggies I went looking for this recipe because there were no catfish recipes in the document. I havent made it, but I certainly will. Chef Internet says that if you want to cook catfish in a way that isnt frying, marinade is your friend. Substitute any vegetables you have, like brussels sprouts, butternut squash, whatever you have or whatever is in season. Catfish with Fall Veggies 1 pound catfish fillets Salt, pepper, garlic, and olive oil to season fish For the Marinade: ¼ cup extra virgin olive oil 2 tbsp lemon juice 2 cloves garlic, minced 1 tsp dried thyme 1 tsp dried pepper flakes Salt and pepper to taste Vegetables: 1 pound petite potatoes 1 pound sweet potatoes 2 shallots 2 zucchinis 1 honeycrisp apple, or whatever apple you like 4 slices bacon, uncooked Dried thyme or rosemary Salt and pepper Preheat the oven to 375 degrees F. Season the raw catfish with some oil, salt, garlic, and pepper. Whisk together the marinade ingredients. Put the seasoned catfish fillets in a zip lock bag, add marinade to the bag, close tightly and shake to completely coat the fish. Chop vegetables to a uniform size and spread evenly on a foil-lined sheet that has been sprayed with oil. Leave the apple unpeeled and remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. Drizzle with olive oil. Season with salt and pepper to taste. Chop the uncooked bacon and sprinkle it evenly over the vegetables. Put the pan in the oven and bake for 20 minutes. Remove from the oven and rotate the veggies around with a spatula. Then make space available in the center of the pan for the fish and put it directly on the pan. Place back in the oven for 12 to 15 minutes until catfish is completely cooked through. Garnish with the herbs and serve. ___ 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] OVEN BAKED ONION RANCH CATFISH FILLETS
OVEN BAKED ONION RANCH CATFISH FILLETS 2 lb catfish fillets 1 cup sour cream 1 cup mayonnaise 1 (1/2 ounce) envelope ranch dressing mix 1 (6 ounce) can French fried onion rings Combine sour cream, mayonnaise, and ranch dressing mix in a medium-size bowl. Put half of the mixture in a flat dish, reserving the remaining mixture to serve as sauce. Finely crush the onion rings and place in another flat dish. Dip fillets in sour cream mixture and then roll in crushed onion rings. Place fish on an ungreased baking tray and bake at 350 degrees for 20-25 minutes, or until fish flakes easily. Serve with reserved sauce. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:57 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Catfish with fall veggies I went looking for this recipe because there were no catfish recipes in the document. I havent made it, but I certainly will. Chef Internet says that if you want to cook catfish in a way that isnt frying, marinade is your friend. Substitute any vegetables you have, like brussels sprouts, butternut squash, whatever you have or whatever is in season. Catfish with Fall Veggies 1 pound catfish fillets Salt, pepper, garlic, and olive oil to season fish For the Marinade: ¼ cup extra virgin olive oil 2 tbsp lemon juice 2 cloves garlic, minced 1 tsp dried thyme 1 tsp dried pepper flakes Salt and pepper to taste Vegetables: 1 pound petite potatoes 1 pound sweet potatoes 2 shallots 2 zucchinis 1 honeycrisp apple, or whatever apple you like 4 slices bacon, uncooked Dried thyme or rosemary Salt and pepper Preheat the oven to 375 degrees F. Season the raw catfish with some oil, salt, garlic, and pepper. Whisk together the marinade ingredients. Put the seasoned catfish fillets in a zip lock bag, add marinade to the bag, close tightly and shake to completely coat the fish. Chop vegetables to a uniform size and spread evenly on a foil-lined sheet that has been sprayed with oil. Leave the apple unpeeled and remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. Drizzle with olive oil. Season with salt and pepper to taste. Chop the uncooked bacon and sprinkle it evenly over the vegetables. Put the pan in the oven and bake for 20 minutes. Remove from the oven and rotate the veggies around with a spatula. Then make space available in the center of the pan for the fish and put it directly on the pan. Place back in the oven for 12 to 15 minutes until catfish is completely cooked through. Garnish with the herbs and serve. ___ 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] Easy Shrimp Ceviche with Avocado
Easy Shrimp Ceviche with Avocado With the heat of summer officially settling in, I just want to eat meals that will cool me down. My relationship with soups, stews, and basically anything that comes out of the oven is on hold for these next few months. Needless to say, this shrimp ceviche is on heavy rotation. It’s bright and fresh; full of zesty lime, buttery avocado, and juicy tomatoes; and finished with a kick of jalapeño. Serve it as a snack, lunch, or light dinner. Whichever way you choose, be sure to have tortilla chips nearby for scooping. YIELD Serves 4 to 6 PREP TIME 15 minutes to 20 minutes COOK TIME 2 minutes to 3 minutes SHOW NUTRITION INGREDIENTS 1 pound peeled and deveined raw medium shrimp you can also use pre cooked devained shrimp just cut off tails if needed. 1/4 cup freshly squeezed lemon juice (from 2 lemons) 1/4 cup freshly squeezed lime juice (from 2 to 3 limes) 2 medium tomatoes, seeded and chopped 1/2 small red onion, finely chopped 1 medium jalapeño, seeded and finely chopped (about 3 tablespoons) 1/2 cup chopped fresh cilantro leaves and tender stems 1/2 teaspoon kosher salt 1 medium avocado Tortilla chips, for serving (optional) Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes. Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours. Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tortilla chips, if desired. RECIPE NOTES Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. egg-free dairy-free fish-free peanut-free alcohol-free pork-free pescatarian sugar-conscious gluten-free tree-nut-free soy-free wheat-free red-meat-free Per serving, based on 6 servings. (% daily value) Calories 172 Fat 8.0 g (12.4%) Saturated 1.2 g (6.0%) Carbs 14.0 g (4.7%) Fiber 3.4 g (13.7%) Sugars 2.1 g Protein 12.2 g (24.3%) Sodium 464.4 mg (19.4%) "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cutting a cantaloupe
Hi Everyone: A couple of weeks ago, on a cooking in the dark show, Dale was talking about cutting melons, and also about different mixes. He briefly mentioned the melons, and then went back to the mixes. His method sounded so much easier and convenient. Can someone go over that again? Cut it lengthwise; turn and cut again? Does this make sense hopefully? Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Creole Seasoning
The Creole seasoning I have seen the most often is called Tonys. Here is a recipe for homemade. 2 tablespoons plus 1-1/2 teaspoons paprika 2 tablespoons garlic powder 1 tablespoon salt 1 tablespoon onion powder 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon cayenne pepper 1 tablespoon black pepper Makes ½ cup ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Shrimp Creole
It is a dry herb, spice blend. -Original Message- From: Cookinginthedark On Behalf Of Amy E. Baron via Cookinginthedark Sent: Friday, September 4, 2020 1:35 PM To: cookinginthedark@acbradio.org Cc: Amy E. Baron Subject: Re: [CnD] Shrimp Creole Hi, What is Creole seasoning? -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 11:18 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Shrimp Creole Shrimp Creole 1 pound fresh or frozen medium shrimp in shells 1 medium onion, chopped (1/2 cup) 1/2 cup chopped celery 1/2 cup chopped green sweet pepper 2 cloves garlic, minced 2 tablespoons butter or margarine 1 14.5-ounce can diced tomatoes, undrained or tomato sauce 1/4 teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper Creole seasoning to taste 2 cups hot cooked rice Directions 1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. 2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, Creole seasoning, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened. 3. Stir shrimp into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Season to taste. Serve over rice. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Shrimp Creole
Hi, What is Creole seasoning? -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 11:18 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Shrimp Creole Shrimp Creole 1 pound fresh or frozen medium shrimp in shells 1 medium onion, chopped (1/2 cup) 1/2 cup chopped celery 1/2 cup chopped green sweet pepper 2 cloves garlic, minced 2 tablespoons butter or margarine 1 14.5-ounce can diced tomatoes, undrained or tomato sauce 1/4 teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper Creole seasoning to taste 2 cups hot cooked rice Directions 1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. 2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, Creole seasoning, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened. 3. Stir shrimp into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Season to taste. Serve over rice. ___ 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] JALAPENO SHRIMP COCKTAIL
Yes, so important. smile “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh , I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Friday, September 4, 2020 10:13 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL I know all the ways one can buy frozen shrimp. I just wanted to add the caution to be sure you used cooked shrimp in that recipe or made certain to cook it before including. I wouldn't want anybody to unknowingly make themselves sick eating it raw. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 12:15 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL Sorry, it isn't my recipe. I assume you need to cook it. It should have said frozen cooked shrimp. You can get it frozen and cooked, uncooked, with and without tails. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Friday, September 4, 2020 11:13 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL I suspect you need to purchase pre-cooked frozen shrimp for this recipe unless you like it raw because there are no instructions I see here for cooking the shrimp. So be careful what you purchase. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:19 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] JALAPENO SHRIMP COCKTAIL I have not personally tried these recipes, but somebody from the ACB Community did. The group meets every two weeks and shares some type of recipe. This one looks good to me. JALAPENO SHRIMP COCKTAIL 1 lb. of Frozen Shrimps: Medium size, deveined and shells removed. 2 Stocks of Celery 1 to 2 Avocados 1 Medium Cucumber 1 Tomato ¼ Cup of Cilantro 2, 7 oz. Cans of El Pato, Tomato Jalapeno Sauce. Salt and Pepper Rinse frozen shrimp, devein and remove shell and tail. Rinse whole shrimp again and place in a large mixing bowl. Chop into small bite size pieces the celery, avocados, cucumber, tomato and cilantro. Add these ingredients to the shrimp in the mixing bowl and stir a few times. Pour the 2 cans of El Pato, Tomato Jalapeno Sauce into the Shrimp mixture and stir a few more times. Add salt and pepper to taste and stir a couple of times. Chill for 1 hour in the refrigerator and serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] JALAPENO SHRIMP COCKTAIL
Yep. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Friday, September 4, 2020 12:13 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL I know all the ways one can buy frozen shrimp. I just wanted to add the caution to be sure you used cooked shrimp in that recipe or made certain to cook it before including. I wouldn't want anybody to unknowingly make themselves sick eating it raw. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 12:15 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL Sorry, it isn't my recipe. I assume you need to cook it. It should have said frozen cooked shrimp. You can get it frozen and cooked, uncooked, with and without tails. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Friday, September 4, 2020 11:13 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL I suspect you need to purchase pre-cooked frozen shrimp for this recipe unless you like it raw because there are no instructions I see here for cooking the shrimp. So be careful what you purchase. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:19 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] JALAPENO SHRIMP COCKTAIL I have not personally tried these recipes, but somebody from the ACB Community did. The group meets every two weeks and shares some type of recipe. This one looks good to me. JALAPENO SHRIMP COCKTAIL 1 lb. of Frozen Shrimps: Medium size, deveined and shells removed. 2 Stocks of Celery 1 to 2 Avocados 1 Medium Cucumber 1 Tomato ¼ Cup of Cilantro 2, 7 oz. Cans of El Pato, Tomato Jalapeno Sauce. Salt and Pepper Rinse frozen shrimp, devein and remove shell and tail. Rinse whole shrimp again and place in a large mixing bowl. Chop into small bite size pieces the celery, avocados, cucumber, tomato and cilantro. Add these ingredients to the shrimp in the mixing bowl and stir a few times. Pour the 2 cans of El Pato, Tomato Jalapeno Sauce into the Shrimp mixture and stir a few more times. Add salt and pepper to taste and stir a couple of times. Chill for 1 hour in the refrigerator and serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] JALAPENO SHRIMP COCKTAIL
I know all the ways one can buy frozen shrimp. I just wanted to add the caution to be sure you used cooked shrimp in that recipe or made certain to cook it before including. I wouldn't want anybody to unknowingly make themselves sick eating it raw. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 12:15 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL Sorry, it isn't my recipe. I assume you need to cook it. It should have said frozen cooked shrimp. You can get it frozen and cooked, uncooked, with and without tails. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Friday, September 4, 2020 11:13 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL I suspect you need to purchase pre-cooked frozen shrimp for this recipe unless you like it raw because there are no instructions I see here for cooking the shrimp. So be careful what you purchase. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:19 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] JALAPENO SHRIMP COCKTAIL I have not personally tried these recipes, but somebody from the ACB Community did. The group meets every two weeks and shares some type of recipe. This one looks good to me. JALAPENO SHRIMP COCKTAIL 1 lb. of Frozen Shrimps: Medium size, deveined and shells removed. 2 Stocks of Celery 1 to 2 Avocados 1 Medium Cucumber 1 Tomato ¼ Cup of Cilantro 2, 7 oz. Cans of El Pato, Tomato Jalapeno Sauce. Salt and Pepper Rinse frozen shrimp, devein and remove shell and tail. Rinse whole shrimp again and place in a large mixing bowl. Chop into small bite size pieces the celery, avocados, cucumber, tomato and cilantro. Add these ingredients to the shrimp in the mixing bowl and stir a few times. Pour the 2 cans of El Pato, Tomato Jalapeno Sauce into the Shrimp mixture and stir a few more times. Add salt and pepper to taste and stir a couple of times. Chill for 1 hour in the refrigerator and serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cindy's Clam Chowder
Cindy's Clam Chowder 1/2 pound bacon, cut into 1/2-inch pieces 5 unpeeled potatoes, diced 2 carrots, diced Salt and pepper to taste 2 6.5 ounce cans chopped clams, with juice 2 1.8 ounce packages dry leek soup mix 1 quart half and half Place the bacon in a large pot, and cook on medium high heat, stirring occasionally. Cook until bacon is crisp and brown, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for five minutes, stirring frequently. Pour the juice from the clams into the pot, and add enough water just to cover the potatoes. Bring to a boil, then reduce heat to medium low, cover, and simmer until the potatoes are just tender, 10-15 minutes. Gently stir the leek soup mix Into the potatoes, until no soup lumps remain. Stir in the clams, reserved bacon, and half and half cream. Cook and stir until the chowder returns to a simmer and thick ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] JALAPENO SHRIMP COCKTAIL
I know that at Costco, you can buy frozen shrimp cook, uncooked, and sometimes either one with or without the tail. You just have to be careful and make sure which kind you are buying. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Friday, September 4, 2020 11:28 AM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL Hi Pam yes, most frozen foods now are pre cooked. I've bought small salad shrimp pre cooked and frozen. They are good. It is still to ifnd out or ask if it is pre cooked, to be safe. Smile sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh , I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Friday, September 4, 2020 9:13 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL I suspect you need to purchase pre-cooked frozen shrimp for this recipe unless you like it raw because there are no instructions I see here for cooking the shrimp. So be careful what you purchase. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:19 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] JALAPENO SHRIMP COCKTAIL I have not personally tried these recipes, but somebody from the ACB Community did. The group meets every two weeks and shares some type of recipe. This one looks good to me. JALAPENO SHRIMP COCKTAIL 1 lb. of Frozen Shrimps: Medium size, deveined and shells removed. 2 Stocks of Celery 1 to 2 Avocados 1 Medium Cucumber 1 Tomato ¼ Cup of Cilantro 2, 7 oz. Cans of El Pato, Tomato Jalapeno Sauce. Salt and Pepper Rinse frozen shrimp, devein and remove shell and tail. Rinse whole shrimp again and place in a large mixing bowl. Chop into small bite size pieces the celery, avocados, cucumber, tomato and cilantro. Add these ingredients to the shrimp in the mixing bowl and stir a few times. Pour the 2 cans of El Pato, Tomato Jalapeno Sauce into the Shrimp mixture and stir a few more times. Add salt and pepper to taste and stir a couple of times. Chill for 1 hour in the refrigerator and serve. ___ 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] JALAPENO SHRIMP COCKTAIL
Hi Pam yes, most frozen foods now are pre cooked. I've bought small salad shrimp pre cooked and frozen. They are good. It is still to ifnd out or ask if it is pre cooked, to be safe. Smile sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh , I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Friday, September 4, 2020 9:13 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL I suspect you need to purchase pre-cooked frozen shrimp for this recipe unless you like it raw because there are no instructions I see here for cooking the shrimp. So be careful what you purchase. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:19 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] JALAPENO SHRIMP COCKTAIL I have not personally tried these recipes, but somebody from the ACB Community did. The group meets every two weeks and shares some type of recipe. This one looks good to me. JALAPENO SHRIMP COCKTAIL 1 lb. of Frozen Shrimps: Medium size, deveined and shells removed. 2 Stocks of Celery 1 to 2 Avocados 1 Medium Cucumber 1 Tomato ¼ Cup of Cilantro 2, 7 oz. Cans of El Pato, Tomato Jalapeno Sauce. Salt and Pepper Rinse frozen shrimp, devein and remove shell and tail. Rinse whole shrimp again and place in a large mixing bowl. Chop into small bite size pieces the celery, avocados, cucumber, tomato and cilantro. Add these ingredients to the shrimp in the mixing bowl and stir a few times. Pour the 2 cans of El Pato, Tomato Jalapeno Sauce into the Shrimp mixture and stir a few more times. Add salt and pepper to taste and stir a couple of times. Chill for 1 hour in the refrigerator and serve. ___ 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] Broiled Salmon
broiled Salmon Place salmon fillet skin side down on broiler pan. Brush with vegetable oil. Broil for approximately 10 to 15 mins, until salmon flakes . Cooking time varies depending on thickness of meat of course. Sprinkle with your favorite creole spices. (Zatarain, Slap Your Mama or Tony satchari's)) Great accompaniments rice Pilaf and asparagus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Crispy Battered Fish, Gluten-Free
Crispy Battered Fish (gluten free) Batter ½ cup cornstarch ½ cup white rice flour ¼ cup tapioca starch ¼ cup almond flour 1 teaspoon baking powder 1 teaspoon sugar 1 teaspoon Cajun seasoning ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon pepper ¾ cup gluten free beer, apple juice, or carbonated beverage like 7-up Dredge ½ cup white rice flour combined with ½ cup cornstarch Cut fish into pieces and coat fish one piece at a time in the white rice flour/cornstarch mixture and shake off excess. Dip into the batter and fry until golden brown. Drain fish on paper towels. Serve at once or keep warm in a preheated oven (250 degrees). ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Shrimp Creole
Shrimp Creole 1 pound fresh or frozen medium shrimp in shells 1 medium onion, chopped (1/2 cup) 1/2 cup chopped celery 1/2 cup chopped green sweet pepper 2 cloves garlic, minced 2 tablespoons butter or margarine 1 14.5-ounce can diced tomatoes, undrained or tomato sauce 1/4 teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper Creole seasoning to taste 2 cups hot cooked rice Directions 1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. 2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, Creole seasoning, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened. 3. Stir shrimp into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Season to taste. Serve over rice. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] JALAPENO SHRIMP COCKTAIL
Sorry, it isn't my recipe. I assume you need to cook it. It should have said frozen cooked shrimp. You can get it frozen and cooked, uncooked, with and without tails. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Friday, September 4, 2020 11:13 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL I suspect you need to purchase pre-cooked frozen shrimp for this recipe unless you like it raw because there are no instructions I see here for cooking the shrimp. So be careful what you purchase. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:19 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] JALAPENO SHRIMP COCKTAIL I have not personally tried these recipes, but somebody from the ACB Community did. The group meets every two weeks and shares some type of recipe. This one looks good to me. JALAPENO SHRIMP COCKTAIL 1 lb. of Frozen Shrimps: Medium size, deveined and shells removed. 2 Stocks of Celery 1 to 2 Avocados 1 Medium Cucumber 1 Tomato ¼ Cup of Cilantro 2, 7 oz. Cans of El Pato, Tomato Jalapeno Sauce. Salt and Pepper Rinse frozen shrimp, devein and remove shell and tail. Rinse whole shrimp again and place in a large mixing bowl. Chop into small bite size pieces the celery, avocados, cucumber, tomato and cilantro. Add these ingredients to the shrimp in the mixing bowl and stir a few times. Pour the 2 cans of El Pato, Tomato Jalapeno Sauce into the Shrimp mixture and stir a few more times. Add salt and pepper to taste and stir a couple of times. Chill for 1 hour in the refrigerator and serve. ___ 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] JALAPENO SHRIMP COCKTAIL
I suspect you need to purchase pre-cooked frozen shrimp for this recipe unless you like it raw because there are no instructions I see here for cooking the shrimp. So be careful what you purchase. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:19 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] JALAPENO SHRIMP COCKTAIL I have not personally tried these recipes, but somebody from the ACB Community did. The group meets every two weeks and shares some type of recipe. This one looks good to me. JALAPENO SHRIMP COCKTAIL 1 lb. of Frozen Shrimps: Medium size, deveined and shells removed. 2 Stocks of Celery 1 to 2 Avocados 1 Medium Cucumber 1 Tomato ¼ Cup of Cilantro 2, 7 oz. Cans of El Pato, Tomato Jalapeno Sauce. Salt and Pepper Rinse frozen shrimp, devein and remove shell and tail. Rinse whole shrimp again and place in a large mixing bowl. Chop into small bite size pieces the celery, avocados, cucumber, tomato and cilantro. Add these ingredients to the shrimp in the mixing bowl and stir a few times. Pour the 2 cans of El Pato, Tomato Jalapeno Sauce into the Shrimp mixture and stir a few more times. Add salt and pepper to taste and stir a couple of times. Chill for 1 hour in the refrigerator and serve. ___ 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] Catfish with fall veggies
I went looking for this recipe because there were no catfish recipes in the document. I havent made it, but I certainly will. Chef Internet says that if you want to cook catfish in a way that isnt frying, marinade is your friend. Substitute any vegetables you have, like brussels sprouts, butternut squash, whatever you have or whatever is in season. Catfish with Fall Veggies 1 pound catfish fillets Salt, pepper, garlic, and olive oil to season fish For the Marinade: ¼ cup extra virgin olive oil 2 tbsp lemon juice 2 cloves garlic, minced 1 tsp dried thyme 1 tsp dried pepper flakes Salt and pepper to taste Vegetables: 1 pound petite potatoes 1 pound sweet potatoes 2 shallots 2 zucchinis 1 honeycrisp apple, or whatever apple you like 4 slices bacon, uncooked Dried thyme or rosemary Salt and pepper Preheat the oven to 375 degrees F. Season the raw catfish with some oil, salt, garlic, and pepper. Whisk together the marinade ingredients. Put the seasoned catfish fillets in a zip lock bag, add marinade to the bag, close tightly and shake to completely coat the fish. Chop vegetables to a uniform size and spread evenly on a foil-lined sheet that has been sprayed with oil. Leave the apple unpeeled and remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. Drizzle with olive oil. Season with salt and pepper to taste. Chop the uncooked bacon and sprinkle it evenly over the vegetables. Put the pan in the oven and bake for 20 minutes. Remove from the oven and rotate the veggies around with a spatula. Then make space available in the center of the pan for the fish and put it directly on the pan. Place back in the oven for 12 to 15 minutes until catfish is completely cooked through. Garnish with the herbs and serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fish recipe swap
I will try attaching the fish file to this email. However, I do not know if we can send files, I think we can't, so I will also need to go through the recipes and copy them one by one. Well, I volunteered for this. After doing something completely tactless without thinking about the consequences. I need to do something for the group. I'm in meetings much of the day, but I will try sending the recipes a couple a day if this attachment does not work. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Shrimp Creole
Shrimp Creole 1 pound fresh or frozen medium shrimp in shells 1 medium onion, chopped (1/2 cup) 1/2 cup chopped celery 1/2 cup chopped green sweet pepper 2 cloves garlic, minced 2 tablespoons butter or margarine 1 14.5-ounce can diced tomatoes, undrained or tomato sauce 1/4 teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper Creole seasoning to taste 2 cups hot cooked rice Directions 1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. 2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, Creole seasoning, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened. 3. Stir shrimp into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Season to taste. Serve over rice. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] JALAPENO SHRIMP COCKTAIL
I have not personally tried these recipes, but somebody from the ACB Community did. The group meets every two weeks and shares some type of recipe. This one looks good to me. JALAPENO SHRIMP COCKTAIL 1 lb. of Frozen Shrimps: Medium size, deveined and shells removed. 2 Stocks of Celery 1 to 2 Avocados 1 Medium Cucumber 1 Tomato ¼ Cup of Cilantro 2, 7 oz. Cans of El Pato, Tomato Jalapeno Sauce. Salt and Pepper Rinse frozen shrimp, devein and remove shell and tail. Rinse whole shrimp again and place in a large mixing bowl. Chop into small bite size pieces the celery, avocados, cucumber, tomato and cilantro. Add these ingredients to the shrimp in the mixing bowl and stir a few times. Pour the 2 cans of El Pato, Tomato Jalapeno Sauce into the Shrimp mixture and stir a few more times. Add salt and pepper to taste and stir a couple of times. Chill for 1 hour in the refrigerator and serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Alaskan Salmon and Fire Roasted Vegetables
Alaskan Salmon and Fire Roasted Vegetables Preheat oven to 375 degrees Place foil on a half sheet cake pan and spray; Place half bag of #599 Schwan's Fire Roasted Vegetables (or your choice of veggies) on half of the sheet pan. Bake for 20 minutes. Remove pan and place frozen salmon filets on pan; Sprinkle filets with lemon pepper. Place pan back in oven and bake another 25 minutes. With a little tartar or whatever you like - Delicious!! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Fish recipes
Hi! If you wish to send this group of recipes for fish, please send me the grouping of recipes at dpolst...@gmail.com. Thank you. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Thursday, September 03, 2020 9:25 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Fish recipes Can you send me the fish recipe file too? Please! Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 6:52 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Fish recipes I have a group of fish recipes that I just got from the ACB cooking group. I have not gone over them and was not present for the meeting. But I can send the whole file or send them to you if you want. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:46 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches No, I am on a renal diet for my kidneys so I am restricted on so much foods. I cook and bake a lot but I don't eat a lot of my foods much. I taste it of course but I just love to cook and bake. At times I bake and cook for other's. Some form of fish would be great. Tuna, I would do. smile Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh , I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 3:40 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches That looks really good. Healthy food doesn't have to be low taste. Have you made this with fish like salmon or tuna? -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:37 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Sugar's Chicken Salad Sandwiches Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Parmesan squash rounds
Thanks for shareing. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kathy Brandt via Cookinginthedark Sent: Thursday, September 3, 2020 6:08 PM To: cookinginthedark Cc: Kathy Brandt Subject: [CnD] Parmesan squash rounds I used both yellow and summer squash. This turned out really well. Sending in case, like my niece, you are saying the only thing you know to do with zucchini is make zucchini bread :-) 2 medium-sized yellow summer squash Garlic salt & freshly ground black pepper 1/2 cup freshly grated Parmesan cheese INSTRUCTIONS Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper. Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash. Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately. I didn’t broil, and baked at 375, just extending the time a little. ___ 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] Changing subject lines
Please try to remember to change the subject line. I've seen pie crust for a subject line, but people are discussing arugula. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] mods and list
Hello everyone! I've been a member of this list for many years now. And have been the moderator for just as many. All recipes are welcome here, ones from the internet, or tried and true ones. We are all responsible what we put in our mouths, and we all have weaknesses, for foods that may not be or shouldn't be part of our diets, but, that's where willpower comes in. And also, moderation is key. and, if you don't like the subject line for a particular recipe? Just delete it! I also welcome tips and tricks of any kind that works for you in the kitchen. We have new cooks, novice cooks, and even pro cooks who have worked in the culinary industry here plus various people from different parts of the world. This list is meant to share anything cooking or food related. This is what Dale Campbell has written on the cooking in the dark information page. You Don't Need Sight to Make Dinner Tonight! The list for visually impaired cooks of all abilities! If you are a chef or just learning to boil water you will be right at home. Our members share favorite recipes, ideas, tips, and even some light-hearted banter from time to time! To send email to the group address it to: Cookinginthedark@acbradio.org Our members are located around the globe so there is a lot of great information And delicious recipes being shared!! Do you have A favorite or new recipe? Send it to the list and share it with everyone. It might even be made by Dale Campbell and Cheryl Cumings on the Cooking in the Dark Show! Do you have A question? Ask the list and get the answer! Need a little assistance with something; this is the place to find an answer! We all help each other!! tonight!! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dena Polston via Cookinginthedark Sent: Thursday, September 3, 2020 8:25 PM To: cookinginthedark@acbradio.org Cc: Dena Polston Subject: Re: [CnD] mods and list Let the mods weigh in as they are the ones to regulate what is on the list. They give us the guidelines each month and we just have to follow them. This is a wonderful list and has been for many many years. Thank you all. Dena -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, September 03, 2020 2:48 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Hope this is not out of line I don't see any problem with dessert recipes, they are just as good as any recipe. My own definition of junk food is any food that claims to be low-something - low-fat, low-cholesterol, etc., which means low-taste, and therefore worth throwing into junk. As far as diabetes, although it is a disease that results in high blood sugar, it is not caused by consuming sugar. This group shares all types of recipes, no one can say members of the group live by dessert alone. But slippery slope of regulating which kind of recipes is more welcome is dangerous. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 2:31 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Hope this is not out of line I am wondering if we could have a dessert-free day once? Maybe even once a week? I hope this is not too much out of line. But it's making me have sugar and general junk food cravings just to look at all these desserts, and blind person does not live by dessert alone, much as they might want to. Although I do not have diabetes, blind people are much over-represented in the diabetic population. So I'm not asking to stop with these wonderful desserts, just to calm it down perhaps a little! Thanks. ___ 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] Fish recipes
Yes please send Sorry if I missed them. People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 6:52 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Fish recipes I have a group of fish recipes that I just got from the ACB cooking group. I have not gone over them and was not present for the meeting. But I can send the whole file or send them to you if you want. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:46 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches No, I am on a renal diet for my kidneys so I am restricted on so much foods. I cook and bake a lot but I don't eat a lot of my foods much. I taste it of course but I just love to cook and bake. At times I bake and cook for other's. Some form of fish would be great. Tuna, I would do. smile Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh , I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 3:40 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches That looks really good. Healthy food doesn't have to be low taste. Have you made this with fish like salmon or tuna? -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:37 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Sugar's Chicken Salad Sandwiches Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] "fish recipe" RE: Fish recipes
Tilapia (or any kind you choose) 1/2 cup orange juice or freshly squeezed orange, half a lime and lemon squeezed, 1 tsp freshly grated ginger Dash of cajon seasonings Mix all ingredients together and marinate your fish for 30 minutes prior to grilling. Preheat your grille and there you go. Sorry this isn't exactly in recipe format, I just do this a lot and don't have exact measurements. I will say though that the fish should cook for at least 6 minutes a side on a fish pan on the grille. People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Thursday, September 3, 2020 9:41 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Fish recipes Yeah, bring them on. I bought 5 pounds of frozen catfish fillets on a recent store trip, so I'd like options besides breading and frying. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Regina Marie via Cookinginthedark Sent: Thursday, September 03, 2020 6:52 PM To: cookinginthedark@acbradio.org Cc: Regina Marie Subject: Re: [CnD] Fish recipes Yes. Please share them. Looking forward to it and thanks for asking. With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 03, 2020 3:52 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Fish recipes I have a group of fish recipes that I just got from the ACB cooking group. I have not gone over them and was not present for the meeting. But I can send the whole file or send them to you if you want. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:46 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches No, I am on a renal diet for my kidneys so I am restricted on so much foods. I cook and bake a lot but I don't eat a lot of my foods much. I taste it of course but I just love to cook and bake. At times I bake and cook for other's. Some form of fish would be great. Tuna, I would do. smile Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh , I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 3:40 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches That looks really good. Healthy food doesn't have to be low taste. Have you made this with fish like salmon or tuna? -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:37 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Sugar's Chicken Salad Sandwiches Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "Speak in such a way that others love to
