Re: [CnD] cornbread recipe with buttermilk
Custard Skillet Cornbread 1 1/2 C. yellow cornmeal 1/2 C. flour 1/2 C. sugar 1 C. milk 1 C. buttermilk 2 eggs 1 tsp. baking soda 1 tsp. salt 2 T. butter 1 C. milk Preheat oven to 350°. In large mixer bowl combine all ingredients except butter and 1 C. milk. Beat at low speed, scraping bowl often, until smooth (1-2 minutes). In heavy oven-proof 10-inch skillet* melt butter over low heat; pour batter into skillet. Pour remaining 1 C. milk over batter; do not stir. Bake for 35-45 minutes or until center is firm to the touch. Serve warm. Makes 8 servings. *9 inch square baking dish can be used in place of skillet. Bake for 35-40 minutes. Cheryl in Mexico -- From: "chuckster" Sent: Monday, March 21, 2011 6:52 PM To: Subject: [CnD] cornbread recipe with buttermilk Does anybody have a recipe for corbread with buttermilk in it. I would like to here about different recipes. Living in the Present One day at a time, This is enough. Do not look back and grieve over the past. For it is gone. And do not be troubled about the future. For it has not yet come. Live in the present, and make it so beautiful. That it will be worth remembering. Our blog is as follows: spileycampbells.blogspot.com Does anybody have a recipe for cornbread with buttermilk in it. Living in the Present One day at a time, This is enough. Do not look back and grieve over the past. For it is gone. And do not be troubled about the future. For it has not yet come. Live in the present, and make it so beautiful. That it will be worth remembering. Our blog is as follows:spileycampbells.blogspot.com ___ 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] CHICKEN CURRY IN A HURRY
CHICKEN CURRY IN A HURRY Ingredients · 1 Tbsp corn, grapeseed, or olive oil · 1 medium onion, sliced · 1/3 cup golden raisins (optional) · Salt and freshly ground pepper · 1 1/2 teaspoons yellow curry powder, or to taste · 4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)* · 1 cup sour cream · Minced fresh cilantro or parsley for garnish *Some chicken breasts are bigger than others. We had two huge breast halves that added up to 1 1/2 pounds. To make them more serving sized, we sliced each half in half, horizontally, to make 4 breast pieces. Method 1 Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two. 2 Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate. 3 Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once. Garnish with cilantro or parsley and serve with rice. Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CURRIED PINEAPPLE RICE
CURRIED PINEAPPLE RICE INGREDIENTS: 1/2 cup finely chopped onion 2 tablespoons butter or margarine 2 1/2 cups uncooked long grain rice 2 garlic cloves, minced 1 tablespoon curry powder 5 cups chicken broth 1 tablespoon soy sauce 1 jalapeno pepper, seeded and chopped (optional) 20 ounces can unsweetened pineapple chunks, drained, OR equivalent fresh pineapple 4 green onions, chopped PREPARATION: In a large saucepan, sauté onion in butter until tender. Stir in rice, garlic, and curry powder. Add broth, soy sauce and jalapeno, if desired. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat and let stand for 5 minutes or until liquid is absorbed. Stir in green onions and pineapple chunks. Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] honey butter
I also like it on toast. -- From: "Sisi Ben-Simon" Sent: Wednesday, March 23, 2011 2:34 PM To: Subject: Re: [CnD] honey butter What do you do with honey butter? Spread it on bread? - Original Message - From: "Carla Jo" To: Sent: Wednesday, March 23, 2011 1:36 AM Subject: Re: [CnD] honey butter I just take a stick of butter, let it soften and using my small processor, whip in enough honey until it taste right to me. You can also add cinnamon. - Original Message - From: "Elisa Dahill" To: Sent: Tuesday, March 22, 2011 5:03 PM Subject: [CnD] honey butter Does anyone know how to make honey butter? Elisa ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 5977 (20110323) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ 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] test
Certainly did. -- From: "Mike" Sent: Friday, March 25, 2011 6:37 PM To: Subject: [CnD] test Did this message get through? Mike ___ 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] CINNAMON ROLL UPS
CINNAMON SUGAR CRESCENT ROLL-UPS Ingredients a.. Pastry: shopping list b.. 1 tube Refrigerated crescent rolls shopping list c.. 1/4 c Granulated sugar shopping list d.. 2 T cinnamon shopping list e.. Softened butter to spread on dough shopping list f.. Icing: shopping list g.. 1/2 c powdered sugar shopping list h.. 1 t vanilla shopping list i.. 2-3 t milk shopping list How to make it a.. Preheat oven to 350 degrees. b.. Unroll crescent dough and separate. Spread with a thin layer of softened butter and sprinkle with cinnamon and sugar (if you feel like the measurements might be too much by all means decrease the amount you wish to use). Roll up dough as usual and bake 10-12 minutes or until golden brown. c.. Icing: d.. Mix all ingredients together until it is your desired consistency. Use to drizzle over pastries or as a dipping icing. e.. Variations: f.. Roll up 1/4 c chopped walnuts or pecans in the middle with the cinnamon and sugar. g.. Use brown sugar instead of granulated sugar. h.. Chop up an apple and mix with sugar, roll up! Cheryl in Mexico chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question?
Yes, I am having a problem as well. -- From: "williams4895" Sent: Monday, March 28, 2011 1:00 PM To: "cooking in the dark" Subject: [CnD] Question? Is anybody having trouble receiving all the items posted on the list serv? I keep seeing replys to recipes but not the original recipe. Please let me know. Nancy Williams ___ 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] Question?
Today, it is working just fine. -- From: "williams4895" Sent: Tuesday, March 29, 2011 7:11 AM To: Subject: Re: [CnD] Question? So how do we get it resolved? - Original Message - From: "Cheryl Osborn" To: Sent: Monday, March 28, 2011 5:52 PM Subject: Re: [CnD] Question? Yes, I am having a problem as well. -- From: "williams4895" Sent: Monday, March 28, 2011 1:00 PM To: "cooking in the dark" Subject: [CnD] Question? Is anybody having trouble receiving all the items posted on the list serv? I keep seeing replys to recipes but not the original recipe. Please let me know. Nancy Williams ___ 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] muffin blunder!
I do that kind of thing every once in a while, too. I would imagine that your muffins will not rise as much and might be a little drier without the added liquid. Cheryl -- From: "Kerryann Ifill" Sent: Tuesday, March 29, 2011 12:02 PM To: Subject: [CnD] muffin blunder! How big of a disaster do I have on my hands? I was making some banana muffins and after I had mixed and put them in to the oven I realised I had left the egg out. It only required one egg and it had both baking soda and baking powder, but I can't believe I was so dumb! Now the fluid balance is off. How big of a disaster have I got? Kerry ___ 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] pastry blender
A pastry blender is used when making things such as pie dough to blend shortening or butter into flour. Most kitchen supply stores would have them. It has a handle to fit into the palm of your hand and has several thin, side by side blades, maybe 10, that slice through the food. I think that all kitchen stores would have them. Cheryl -- From: "Diane Healy" Sent: Tuesday, March 29, 2011 5:28 PM To: Subject: Re: [CnD] muffin blunder! What is a pastry blender? How do you use it? Where can you purchase one? Tks, Diane- Original Message - From: "Mike" To: Sent: Tuesday, March 29, 2011 6:50 PM Subject: Re: [CnD] muffin blunder! Glad everything turned out ok. Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kerryann Ifill Sent: Tuesday, March 29, 2011 5:15 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] muffin blunder! Hi Mike, The muffins came out ok I guess. They stuck to the muffin cups a bit, but the kids said it came out a wow! In fact, my god daughter said "auntie Kerry next time don't put in the eggs, its yummy!" Thanks again. Kerry -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike Sent: Tuesday, March 29, 2011 5:01 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] muffin blunder! Hi Kerry, I spoke to a friend of mine and we think that you might me alright. Your muffins may be a little dry and may crumble more than usual. This sounds like something that I would do. Let me know how the muffins turn out. Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kerryann Ifill Sent: Tuesday, March 29, 2011 2:03 PM To: cookinginthedark@acbradio.org Subject: [CnD] muffin blunder! How big of a disaster do I have on my hands? I was making some banana muffins and after I had mixed and put them in to the oven I realised I had left the egg out. It only required one egg and it had both baking soda and baking powder, but I can't believe I was so dumb! Now the fluid balance is off. How big of a disaster have I got? Kerry ___ 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] Question?
I haven't received any CND recipes today, but don't know if any have been posted. I will post one right now. Let's see if you get it. Cheryl -- From: "williams4895" Sent: Tuesday, March 29, 2011 7:51 AM To: Subject: Re: [CnD] Question? It seems that I'm getting just the replys and nothing else. Have you gotten any recipes today? - Original Message - From: "Cheryl Osborn" To: Sent: Tuesday, March 29, 2011 9:34 AM Subject: Re: [CnD] Question? Today, it is working just fine. -- From: "williams4895" Sent: Tuesday, March 29, 2011 7:11 AM To: Subject: Re: [CnD] Question? So how do we get it resolved? - Original Message - From: "Cheryl Osborn" To: Sent: Monday, March 28, 2011 5:52 PM Subject: Re: [CnD] Question? Yes, I am having a problem as well. -- From: "williams4895" Sent: Monday, March 28, 2011 1:00 PM To: "cooking in the dark" Subject: [CnD] Question? Is anybody having trouble receiving all the items posted on the list serv? I keep seeing replys to recipes but not the original recipe. Please let me know. Nancy Williams ___ 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
[CnD] BEEF BOURGUIGNON FETTUCCINE
BEEF BOURGUIGNON FETTUCCINE Yield: Serves 8 Source: National Pasta Association INGREDIENTS - 12 oz. Fettuccine, uncooked - 1 pound fresh baby carrots - 1 (10-oz.) bag frozen pearl onions - 1 pound beef tenderloin tips or steaks, cut into 1/2-inch pieces - 1/4 cup all-purpose flour - 1/2 tsp. salt - 1/2 tsp. freshly ground black pepper - 2 tbsp. margarine - 2 tsp. minced garlic - 1 (10-1/2-oz.) can double-strength beef broth, undiluted - 1/3 cup dry red wine such as cabernet sauvignon - 1-1/2 tsp. dried thyme leaves - Chopped fresh thyme or Italian parsley (optional) DIRECTIONS Cook pasta according to package directions. Add carrots during last 5 minutes of cooking time. Meanwhile, thaw onions in microwave oven at high power about 2 minutes or in a bowl of cool water; drain. Combine flour, salt and pepper in a plastic bag. Add half of beef to bag; shake to coat. Melt 1 tablespoon margarine in a large, deep nonstick skillet over medium-high heat; add floured beef. Quickly brown beef, turning once, about 2 minutes. Transfer to plate and set aside. Melt remaining tablespoon of margarine in skillet; repeat browning with remaining beef, reserving any flour mixture in bag. Transfer beef to same plate. Add garlic to drippings in skillet; cook 2 minutes, stirring occasionally. Add any remaining flour; mix well. Add beef broth, thawed pearl onions, wine and thyme to skillet; bring to a boil. Stir in reserved beef. Simmer uncovered about 4 minutes or until beef is pink in center and sauce has thickened slightly. Drain pasta and carrots; arrange in shallow soup bowls. Toss pasta with beef mixture; sprinkle with fresh thyme or parsley if desired. Cheryl ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Did anyone get my post re: BEEF BOURGUIGNON FETTUCCINE
Just wanting to know if anyone got the recipe that I just posted for BEEF BOURGUIGNON FETTUCCINE. Cheryl ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] thanks
Thanks Chris -- From: "Christopher Bruinenberg" Sent: Tuesday, March 29, 2011 6:23 PM To: Subject: Re: [CnD] Did anyone get my post re: BEEF BOURGUIGNON FETTUCCINE Hi Sharyl, I did. it looks good, I'm going to try this eventually. Thanks., Chris On 3/29/2011 5:24 PM, Cheryl Osborn wrote: Just wanting to know if anyone got the recipe that I just posted for BEEF BOURGUIGNON FETTUCCINE. Cheryl ___ 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] need advice on alternative for Dutch Oven
First of all, what is the recipe? If you have a large enough wok with a good lid, you could probably cook it at a very low temperature. It depends on what you are cooking. -- From: "gail johnson" Sent: Wednesday, March 30, 2011 3:43 AM To: Subject: [CnD] need advice on alternative for Dutch Oven We don't own a Dutch Oven. We bought all the ingredients to make an Irish Stew. Can I make this recipe in the Wok or Crockpot? In the Wok will this recipe take a different amount of time to cook? Thanks. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ 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] Cocoa Powder
Generally, that refers to unsweetened cocoa. However, is sugar one of the other ingredients? If not, then I think that something like Nestles would be called for. -- From: "Lynda" Sent: Wednesday, March 30, 2011 9:53 AM To: Subject: [CnD] Cocoa Powder Hello, all, When a recipe calls for cocoa powder, to which type of powder are they referring? I have a recipe that calls for cocoa powder, but it does not specify whether or not it is to be unsweetened cocoa. Thanks. Lynda ___ 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] Lipton Onion Soup mix
Lipton's Onion Soup Mix also makes a great meatloaf. -- From: "Mike" Sent: Wednesday, March 30, 2011 4:39 PM To: Subject: Re: [CnD] Dinner tonight Tonight I am cooking a beef roast in a counter top oven. I will season the roast with Lipton's Onion Soup Mix. I use two packs of the soup pouring one pack on the roast and one into the water surrounding the roast. I will also place diced potatoes into the water around the roast. This always produces a moist roast and the potatoes are to die for. We will also have a fresh garden salad with the roast. Mike -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead Sent: Wednesday, March 30, 2011 7:24 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Dinner tonight I add cheese to mine and it's good! I use macaroni. Later. E-Mail: hwhiteh...@cogeco.ca Windows Live Messenger: helenrolo1...@hotmail.com Skype: honeybunny1958 - Original Message - From: "Anna" To: Sent: Wednesday, March 30, 2011 12:44 AM Subject: Re: [CnD] Dinner tonight Sometimes I put celery in mine. I also sometimes use the shell pasta or bow ties. Anna - Original Message - From: "gail johnson" To: Sent: Tuesday, March 29, 2011 9:27 PM Subject: [CnD] Dinner tonight My daughter made Tuna Casserole with canned mix veggies, cream of mushroom soup, onions, and tuna. The noodles used were egg noodles. We're topping it off with hot French bread when it comes out of the oven. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ 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] Recipe request
I have not tried this recipe. It is a large recipe so you might want to cut it down. MOIST YELLOW CAKE Ingredients . 1 cup butter . 2 1/2 cups white sugar . 3 eggs . 1 1/2 teaspoons vanilla extract . 2 1/2 cups buttermilk . 3 3/4 cups all-purpose flour . 2 1/4 teaspoons baking powder . 2 1/2 teaspoons baking soda Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pans. Sift together the flour, baking powder and baking soda. Set aside. 2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans. 3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Cheryl chapalache...@gmail.com -- From: "williams4895" Sent: Thursday, March 31, 2011 7:44 AM To: "cooking in the dark" Subject: [CnD] Recipe request I am looking for a recipe for a really moist white or yellow cake from scratch. I want to make this for someone's birthday. I also would like a recipe for white icing. I make scratch cakes from time to time but some of them aren't as moist as cake mix cakes. Does anyone else have that problem with making scratch cakes? If so, let me know what you do to help them stay moist. Thanks for helping. Nancy ___ 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] BURN CURE
I have never heard of this, but vitamin E and fresh aloe vera work very well for me. Cheryl chapalache...@gmail.com -- From: "Mike" Sent: Thursday, March 31, 2011 10:06 AM To: Subject: [CnD] BURN CURE I cannot verify the following methoid for treating burns as I have never tried it. However, I will try it the next time that I get burned in the kitchen. Mike Have not tried this but may be worth a try. Subject: burn remedy Folks, I haven't tried this but I will if I need to. A friend passed this along to me. You may have already seen this, but it seems to be valuable info, I am SO impressed by thislooks awesome!!! My experience with burns is this: Once I was cooking some corn and stuck my fork in the boiling water to see if the corn was ready. I missed and my hand went into the boiling water A friend of mine, who was a Vietnam vet, came into the house, just as I was screaming, and asked me if I had some plain old flour... I pulled out a bag and he stuck my hand in it. He said to keep my hand in the flour for 10 mins. which I did. He said that in Vietnam, this guy was on fire and in their panic, they threw a bag of flour all over him to put the fire out...well, it not only put the flour out, but he never even had a blister S, long story short, I put my hand in the bag of flour for 10 mins, pulled it out and had not even a red mark or a blister and absolutley NO PAIN. Now, I keep a bag of flour in the fridge and every time I burn myself, I use the flour and never ONCE have I ever had a red spot, a burn or a blister! *COLD FLOUR feels even better than room temperature flour. Miracle, if you ask me. Keep a bag of white flour in your fridge and you will be happy you did. I even burnt my tongue and put the flour on it for about 10 mins. and the pain was gone and no burn. Try it! BTW, don't run your burn area under cold water first, just put it right into the flour for 10 mins and experience a miracle! ___ 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] Did anyone get my post?
I got it, probably will use it. Cheryl chapalache...@gmail.com -- From: "williams4895" Sent: Thursday, March 31, 2011 1:29 PM To: "cooking in the dark" Subject: [CnD] Did anyone get my post? Did anyone get my post for cheeseburger pizza? It didn't bounce back to me. My computer said it was sent. Nancy ___ 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] Baked GarlicParmesan Chicken
This looks interesting. I am wondering if the oil works better than the usual milk and/or egg method for making the crumb mixture stick better. Cheryl chapalache...@gmail.com -- From: "Jan " Sent: Thursday, March 31, 2011 1:26 PM To: "cd" Subject: [CnD] Baked GarlicParmesan Chicken I got this in an e-mail today. It sounds really good. And very easy, too. Baked Garlic Parmesan Chicken "A wonderful baked chicken recipe that's quick and easy! Using just a few handy ingredients, create a delicious main dish, that also makes great leftovers - if there are any! Serve with a salad and pasta or rice for a quick, scrumptious dinner." 2 tablespoons olive oil 1 clove garlic, minced 1 cup dry bread crumbs 2/3 cup grated Parmesan cheese 1 teaspoon dried basil leaves 1/4 teaspoon ground black pepper 6 skinless, boneless chicken breast halves Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. ___ 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] BISQUICK CHICAGO STYLE DEEP DISH PIZZA
CHICAGO STYLE DEEP DISH PIZZA 1 pkg. active dry yeast 3/4 c. warm water (105-115 degrees) 3 c. Bisquick 2 tbsp. olive oil Dissolve yeast in warm water in large bowl. Stir in Bisquick and olive oil; beat vigorously 20 strokes. Turn dough onto surface generously dusted with Bisquick. Knead dough until smooth and no longer sticky, about 60 times. Let rest 5 minutes. Press in bottom of pan, 15"x10"x1", greased with olive oil if desired. Or divide dough into halves and press in bottom and up sides of 2 round pans, 9" x 1 1/2", also greased with olive oil if desired. MEAT TOPPINGS: 1/2 - 1 lb. bulk Italian sausage, cook & drained 1/2 - 1 lb. bulk pork sausage, cooked & drained 1 (3 1/2 oz.) pkg. sliced pepperoni VEGETABLE TOPPINGS: Sliced mushrooms Chopped green or red pepper Chopped onion Sliced ripe olives 1 (28 oz.) Italian plum tomatoes, chopped & well drained 1 tbsp. snipped fresh oregano leaves or 1-2 tsp. dried oregano leaves or Italiano herb seasoning 1/4 -1/2 c. grated Parmesan cheese Place oven rack in lowest position of oven. Heat oven to 425 degrees. Prepare crust: sprinkle with Mozzarella cheese. Top with desired meat toppings, desired vegetable toppings and tomatoes; sprinkle with oregano and Parmesan cheese. Bake on lowest oven rack until crust is brown and cheese is melted and bubbly, 20 to 25 minutes. Makes 8 servings. Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] PARMESAN CRUSTED CHICKEN WITH CAPERS
PARMESAN CRUSTED CHICKEN WITH CAPERS Total Time: 25 minutes Ingredients: ·1/2 teaspoon garlic powder ·1/2 teaspoon onion powder ·1/4 teaspoon poultry seasoning ·1/2 teaspoon lemon pepper ·2 boneless, skinless chicken breast halves ·1/4 cup grated Parmesan cheese ·1 Tablespoon flour ·1 Tablespoon olive oil ·1/4 cup white wine ·1/2 cup chicken broth ·2 green onions (scallions), thin-sliced, tops included ·1 Tablespoon capers, drained Preparation: Combine garlic powder, onion powder, poultry seasoning, and lemon pepper. Sprinkle spice mix on both sides of chicken breasts, then coat each side with Parmesan cheese and flour. Heat a heavy skillet over medium-high heat. When hot, add olive oil and swirl to coat the pan. Brown chicken breasts on both sides, turning only once. Remove to a plate and keep warm. Add white wine to deglaze the pan, scraping up any browned bits. Cook for 1 minute, then add chicken broth. Bring to a simmer and return chicken breasts to the pan. Simmer until liquid is reduced by half, then add green onions and capers. Cook an additional 2 minutes. Serve chicken breasts with pan gravy. Yield: 2 servings Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] LIPTON’S ONION SOUP MIX RECIPE
Sometimes you just can't get out to the store or, if you are like me you live in a small town in Mexico where they have lots of chicken soup mixes but not onion soup mix. LIPTON’S ONION SOUP MIX RECIPE 3/4 cup instant minced onion 1/3 cup beef bouillon powder 4 teaspoons onion powder 1/4 teaspoon crushed celery seed 1/4 teaspoon sugar Combine all ingredients and store in an airtight container. About 5 tablespoons of mix are equal to 1 1¼-ounce package. To make onion dip: Mix 5 tablespoons with one pint of sour cream. Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Seeking Tried and True apple spice cake
Sorry, I haven't tried this recipe, but it sure looks good. Apple Bundt Cake With Caramel Glaze Ingredients: CAKE . 3 cups flour . 2 teaspoons cinnamon . 1 teaspoon baking soda . 1/2 teaspoon baking powder . 1 lb apple, peeled, cored and chopped into about 1/3-inch cubes (can use more apples if desired) . 1 teaspoon salt . 1 1/4 cups brown sugar . 1 1/2 cups vegetable oil . 1 cup white sugar . 3 large eggs . 3 teaspoons vanilla . 1 cup chopped pecans CARAMEL GLAZE . 1/2 cup butter (no subs!) . 1 cup brown sugar . 1/4 cup half-and-half cream . 1 teaspoon vanilla Directions: Prep Time: 25 mins Total Time: 1 1/2 hrs 1. Set oven to 350°F. 2. Set oven rack to second-lowest position. 3. Grease a 12-cup bundt pan. 4. In a bowl, sift flour, cinnamon, baking soda, baking powder and salt. 5. Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat. 6. In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat. 7. In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixer until combined and thick (about 4 minutes). 8. Gradually beat in the remaining flour mixture until combined. 9. Fold in the chopped apple mixture and pecans into the batter. 10. Transfer to prepared bundt pan. 11. Bake for about 1 hour or until the cake tests done. 12. Transfer the cake to a rack then prepare the caramel glaze. 13. To make the glaze: melt butter in a small heavy-bottomed saucepan. 14. Whisk in 1 cup brown sugar then the half and half or cream. 15. Continue whisking until the glaze is smooth and comes to a boil. 16. Add in 1 teaspoon vanilla, and remove from heat. 17. Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan. 18. Let the cake sit for 15-20 minutes to absorb the glaze. 19. Turn the cake onto a platter, then pour the remaining glaze over the cake. 20. Let stand until cool (at least 1 hour) before slicing. Cheryl -- From: "Donald" Sent: Saturday, April 02, 2011 6:18 PM To: "cooking dark" Subject: [CnD] Seeking Tried and True apple spice cake I am looking for a tried and true apple spice cake that contains fresh cut apples in a bundt pan form. I think it has a caramel sauce poured over it after it is out of the pan. Can anyone help? ___ 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] IS THERE A PROBLEM WITH THE LIST?
Hi Mike, No, think it is just slow. Cheryl -- From: "Mike" Sent: Tuesday, April 05, 2011 12:12 PM To: Subject: [CnD] IS THERE A PROBLEM WITH THE LIST? Good afternoon. Is there a problem with the list? I am only receiving very few messages and only one or two recipes. Is it my pc, the list, or is it that no one is posting right now? Thanks for your help. Mike ___ 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] Ginger Vinaigrette salad dressing
Ginger Vinaigrette Servings: 12 Ingredients: Servings Size a.. 1 tablespoon ginger, minced b.. 2 tablespoons shallots, minced c.. 1 tablespoon rice wine vinegar d.. 2 tablespoons lime juice e.. 2 teaspoons soy sauce f.. 1/4 cup oil, olive g.. 1/2 teaspoon oil, sesame h.. black pepper Directions: 1.. Combine all ingredients and whisk to blend well. 2.. Store in refrigerator for a short period. 3.. Serve with hearty salads, fish, beef, or vegetable chunks. Cheryl ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Mama's Balsamic Vinaigrette dressing
Mama's Balsamic Vinaigrette Ingredients 3/4 cup extra virgin olive oil 3/4 cup balsamic vinegar 1 clove garlic, crushed or to taste 1/2 teaspoon dried oregano 2 teaspoons Dijon mustard 1 pinch salt 1 pinch freshly ground black pepper Directions Combine all ingredients and store in the fridge. Cheryl ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] 24-hour blue cheese dressing or dip
Please forgive me if I have already posted this recipe. 24-HOUR BLUE CHEESE DRESSING Ingredients a.. 3/4 cup sour cream b.. 1 1/3 cups mayonnaise c.. 1 teaspoon Worcestershire sauce d.. 1/2 teaspoon dry mustard e.. 1/2 teaspoon garlic powder f.. 1/2 teaspoon salt g.. 1/2 teaspoon ground black pepper h.. 4 ounces blue cheese, crumbled Directions In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving. Cheryl ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Coke Salad
Coke Salad Ingredients 2 small pkg. Cherry Jell-O 1 cup hot water 12 oz. can coke 1 small can crushed pineapple 1 can pitted cherries, red & tart 12 oz. Cool Whip 1 pkg. nut topping 1 cup chopped pecans Preparation Pour hot water over Jell-O & mix well. Drain fruit & add to Jell-O mixture. Stir in 1 cup pecans. Add coke & mix well. Refrigerate overnight. Spread Cool Whip on top & sprinkle with nut topping. Cheryl ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Daily Diabetic: TROPICAL FRUIT SMOOTHIE
This recipe is very interesting to me because I never thought of substituting silken tofu for low-fat plain yogurt. I really appreciate this tip. Cheryl -- From: "Dale" Sent: Friday, April 08, 2011 6:21 AM To: Subject: [CnD] Daily Diabetic: TROPICAL FRUIT SMOOTHIE TROPICAL FRUIT SMOOTHIE Yield: 3 servings, 3/4 cup each Source: "The Eating Well Diabetes Cookbook" Info: http://diabeticgourmet.com/book_archive/details/87.shtml INGREDIENTS - 1 cup cubed fresh or canned pineapple - 1 banana, sliced - 1/2 cup silken tofu or low-fat plain yogurt - 1/3 cup frozen passion fruit concentrate - 1/2 cup water - 2 ice cubes - 1 tablespoon wheat bran or oat bran (optional) DIRECTIONS Combine all ingredients in a blender; cover and blend until creamy. Serve immediately. Nutritional Information Per Serving (3/4 cup): Calories: 109, Fat: 2 g, Cholesterol: 0 mg, Carbohydrate: 21 g, Protein: 4 g, Fiber: 2 g, Sodium: 26 mg Diabetic Exchanges: 1 Fruit, 1/2 Low-Fat Milk ___ 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] Finding recipes the easy way
I don't know about the foodily site, but when I am looking for a recipe that contains some of the ingredients that I want to use, I just type the ingredients into a Google search. Works pretty good for me. Cheryl -- From: "Penny Reeder" Sent: Friday, April 08, 2011 10:56 AM To: Subject: Re: [CnD] Finding recipes the easy way Hi Ann, I tried the site a few weeks ago, and it was easy to us, but be careful, I followed one of the links and almost got a virus. My husband had to help me protect my computer from the nasty thing, and we have virus protection running all of the time. I will not use the site again. Pennym On 4/8/11, ann bliss wrote: This site is wonderful. Just put in the ingredients you have and hit the enter key. www.foodily.com It even allows you to put in ingredients that the recipe should not have. It is screen reader friendly with each recipe at a heading and everything about it listed below. Enjoy! -- Visit my web site for your personalized Bottle Full of Miracles www.youreternalessence.com ___ 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] looking for
NON-DAIRY CHOCOLATE EGGS NON-DAIRY CHOCOLATE EGGS Ingredients: . One 8-ounce package nondairy cream cheese, allowed to soften at room temperature . 3 cups powdered sugar . 12 ounces semi-sweet chocolate, melted . 1-1/2 teaspoons vanilla . Chopped nuts, unsweetened cocoa, and toasted coconut flakes for decoration Directions: 1. Beat the nondairy cream cheese in a mixing bowl until it is smooth. 2. Gradually add the powdered sugar, beating until it is well blended. 3. Add the melted chocolate and vanilla and mix well. 4. Refrigerate for about one hour. 5. Shape the mixture into 1-inch balls or egg shapes 6. Roll the eggs in the nuts, cocoa, or coconut. 7. Store the finished chocolates in the refrigerator. Cheryl -- From: "Lovette Yewchan" Sent: Friday, April 08, 2011 2:24 PM To: Subject: [CnD] looking for Hi there. I am wondering if anyone has a recipe for homemade chocolate Easter eggs?Dairy free would be even better but I may be able to adapt one. Thanks. Lovette ___ 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] how to peel a potato without a potato peeler.
Katie, Think I'll give this a try. I have always cooked my sweet potatos before peeling them, but have not scored them around. Cheryl -- From: "Katie Chandler" Sent: Thursday, April 07, 2011 9:11 PM To: "cnd" Subject: [CnD] how to peel a potato without a potato peeler. I got this from a friend if you click on the link below and listen to this video the girl that use to play Mary Ann on Gilligan's Island on t.v. tells how to peel a potato without a potato peeler. Peeling boiled potatoes: If you take the time to watch this, you will not only be glad you did, but you will forward this to all your daughters, sisters, moms, etc... Just when you thought you knew everything about boiling potatoes It works, No need for a peeler! for my blind friends, in the video after putting it the ice water she just slides off the peeling with her hands very easy . Click here: http://video.google.com/videoplay?docid=7375897927147969009 Katie Our greatest glory is not in never failing, but in rising up every time we fail. ~Ralph Waldo Emerson ___ 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] Daily Diabetic: LEMON HERB CHICKEN
Chicken is pretty compatible. I'm thinking rosemary, basil, thyme, italian seasoning. Cheryl -- From: "Shannon Hannah" Sent: Monday, April 11, 2011 1:08 PM To: Subject: Re: [CnD] Daily Diabetic: LEMON HERB CHICKEN I would like to substitute the herbes de Provence with something else. any suggestions? Thanks! Shannon - Original Message - From: "Dale" To: Sent: Monday, April 11, 2011 3:53 AM Subject: [CnD] Daily Diabetic: LEMON HERB CHICKEN LEMON HERB CHICKEN Yield: 6 servings Source: "The Complete Idiot's Guide to Terrific Diabetic Meals" Info: http://diabeticgourmet.com/book_archive/details/76.shtml Print Version: http://diabeticgourmet.com/recipes/html/756.shtml INGREDIENTS - 1/4 cup olive oil - 1/4 cup fresh lemon juice - 2 tablespoons herbes de Provence - 1/4 teaspoon freshly ground black pepper - 6 (3 ounce) boneless, skinless chicken breast halves - Vegetable oil cooking spray DIRECTIONS In a 1-gallon self-closing plastic bag, combine oil, lemon juice, herbes de Provence, black pepper, and chicken; seal the bag and shake to coat. Refrigerate 30 to 60 minutes. When you are ready to cook, spray a grill rack with cooking spray. Preheat a gas grill to medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat. Remove chicken from marinade and discard marinade. Place chicken on the grill and cook for 10 to 15 minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once. Nutritional Information Per Serving (3-oz half chicken breast): Glycemic Index: (insignificant), Glycemic Load: (insignificant), Calories: 175, Protein: 21 g, Carbohydrate: Less than 1 g, Dietary Fiber: 0 g, Fat: 13 g, Cholesterol: 68 mg, Sodium: 76 mg Diabetic Exchanges: 3 Lean Meat, 2 Fat ___ 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] Testing
Hi Jean, What kind of recipes are you interested in? Cheryl -- From: "Jean Hunt" Sent: Friday, April 15, 2011 10:02 AM To: Subject: [CnD] Testing I have not received any posts from the list for the past two days. I have also checked my junk folder and my span folder and there have been no posts listed there either. Is there a problem? Jean Hunt krazyg...@sbcglobal.net ___ 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] ROASTED ASPARAGUS ALMANDINE
ROASTED ASPARAGUS ALMANDINE 1 1/2 lbs asparagus 2 tbsp. olive oil 1/2 tsp. dried oregano 1/2 tsp. salt 1/4 tsp. pepper 1/4 cup sliced almonds Preheat oven to 425°F. Trim tough ends off asparagus. On a jellyroll pan, toss asparagus with oil, oregano, salt and pepper. Spread in an even layer. Roast 10 minutes. Add almonds during the last 5 minutes. Cheryl ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] STOVE TOP POT ROAST
Ingredients a.. 2 tablespoons vegetable oil b.. 1 (3 pound) beef chuck roast c.. 1 red onion, chopped d.. 4 cloves garlic, crushed e.. 4 stalks celery, chopped f.. 1 tablespoon dried basil g.. salt and pepper to taste h.. 6 medium red potatoes, quartered i.. 6 turnips, peeled and cut into chunks j.. 6 carrots, peeled and cut into chunks Directions 1.. Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides. 2.. Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving. Cheryl ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] DIABETIC TURKEY CHILI WITH BLACK BEANS
Turkey Chili With Black Beans Recipe Recipe Ingredients: 1 lb ground turkey breast 1 can fat-free reduced-sodium chicken broth, (14 1/2 oz) 1 large onion, finely chopped 1 green bell pepper, seeded, diced 2 tsp chili powder 1/2 tsp ground allspice 1/4 tsp ground cinnamon 1/4 tsp paprika 1 can black beans - (15 oz), rinsed, drained 1 can crushed tomatoes in tomato purée - (14 oz), undrained 2 tsp apple cider vinegar Recipe Instructions: Heat large nonstick skillet over high heat. Add turkey, chicken broth, onion and bell pepper. Cook and stir, breaking up turkey. Cook until turkey is no longer pink. Add chili powder, allspice, cinnamon and paprika. Reduce heat to medium-low; simmer 10 minutes. Add black beans, tomatoes and vinegar; bring to a boil. Reduce heat to low; simmer 20 to 25 minutes or until thickened to desired consistency. Garnish as desired. Cheryl ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] DIABETIC Bean And Apple Bake Recipe
Bean And Apple Bake Recipe Recipe Ingredients: 2 tsp olive oil 1 1/2 lb ground turkey = (have your butcher grind this for you) 1/2 cup minced onion 1 can vegetarian baked beans - (24 oz) 2 cups canned no-sodium tomato sauce 1 tbsp brown sugar 2 tbsp Dijon mustard 1/2 cup diced Gala apples 1/2 cup red wine vinegar Recipe Instructions: Preheat the oven to 325 degrees. Heat the oil in a skillet over medium-high heat. Add the turkey and sauté until the turkey is almost cooked through, about 7 minutes. Add the onion and sauté for 5 more minutes. Combine the turkey with the remaining ingredients and place into a casserole dish. Bake, covered, for 45 minutes until bubbly. Cheryl ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Black And Red Bean Tortilla Bake Recipe
Black And Red Bean Tortilla Bake Recipe Recipe Ingredients: === BAKE === 2 cups frozen mixed pepper and onion stir-fry 2 garlic cloves, minced 2 tsp olive oil 1 cup mild salsa 1 can low-sodium tomato sauce - (15 oz) = (or regular tomato sauce) 1 1/2 tsp cumin 1 tsp chili powder 1 can black beans - (15 oz), rinsed, well drained 1 can low-sodium kidney beans - (16 oz), rinsed, well drained = (or regular kidney beans) 12 six-inch corn tortillas - (to 14) 1 cup low-fat (1%) cottage cheese 2 cups shredded reduced-fat Cheddar cheese, divided === GARNISH === 1 large tomato, chopped 1/4 cup thinly-sliced green onion tops 1/2 cup fat-free or reduced-fat sour cream Recipe Instructions: Preheat the oven to 350 degrees. In a small pot or very large saucepan, combine the pepper-onion mixture, garlic, and oil. Cook over medium heat, stirring frequently, until the onion is soft, about 5 or 6 minutes. Add the salsa, tomato sauce, cumin, and chili powder. Simmer, uncovered, for 5 minutes. Stir in the black beans and kidney beans. Remove from the burner. Spread one half of the bean mixture evenly in the bottom of a 9 1/2- by 13-inch baking pan. Top with one half of the tortillas in an overlapping layer. With the back of a large spoon, spread the cottage cheese evenly over the tortillas. Top with one half of the Cheddar cheese. Add the remaining tortillas, then the remaining bean mixture. Cover with aluminum foil and bake for 30 to 35 minutes or until heated through. Sprinkle with the remaining Cheddar cheese, and bake uncovered an additional 5 to 6 minutes or until the cheese is partially melted. To serve, cut into 12 rectangles, and garnish with tomatoes, green onion, and sour cream. Cheryl ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Toasted Chicken Sandwiches with Caramelized Apples andSmoked Gouda Cheese
Turkey sounds good but I think that the smoked salmon might be a little too rich. -- From: "Kerryann Ifill" Sent: Monday, April 18, 2011 4:35 AM To: Subject: Re: [CnD] Toasted Chicken Sandwiches with Caramelized Apples andSmoked Gouda Cheese Hi List, I've been thinking about trying this recipe for some time and I finally think I'm going to be brave enough to try it. I have a couple questions though about a few alterations: 1. How do you think smoked salmon would work in this recipe? If I coated my George Forman grill with the olive oil, could I do the toasting on that you think? Also I'm thinking of substituting turkey breast at some later date in this one. All thoughts would be appreciated. Thanks loads Kerry -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dale Sent: Wednesday, March 02, 2011 8:58 AM To: cookinginthedark@acbradio.org Subject: [CnD] Toasted Chicken Sandwiches with Caramelized Apples and Smoked Gouda Cheese Recipe: Toasted Chicken Sandwiches with Caramelized Apples and Smoked Gouda Dear Friends, Caramelized onion, sautéed apples, melting cheese, honey mustard and chicken put that on a plate and you've got supper, but put it between two slices of bread and you have a brilliant sandwich. The recipe comes from chef and suburban homesteader Janice Cole, who is raising a trio of hens in a chicken coop wired for sound. When the three divas get bored or testy, a Mozart concerto soothes them. When they're hungry, chopped Parmigiano-Reggiano rind, al dente pasta, sushi rice, nori or Gorgonzola crumbles top off their bird feed. We're assured that this quick work night sandwich brought no harm to the "girls." Toasted Chicken Sandwiches with Caramelized Apples and Smoked Gouda Reprinted with permission from Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes by Janice Cole (Chronicle Books LLC, 2011) Copyright © 2011 by Janice Cole. Serves 4 1 tablespoon extra-virgin olive oil 4 tablespoons unsalted butter, softened 2 large onions, halved and thinly sliced 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 unpeeled apples, such as Honeycrisp or Gala, sliced 2 teaspoons sugar 1/2 teaspoon ground allspice 1/4 cup honey mustard 8 sliced country French bread, cut 1/2-inch thick from an oval loaf 1 cup shredded smoked Gouda cheese (4 ounces) 2 cooked chicken breasts, thinly sliced (about 2 cups) 1. Heat the oil and 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add the onions and sprinkle with the salt and pepper. Cook the onions, stirring occasionally, for 8 to 10 minutes or until they are wilted and golden brown. Transfer to a plate. 2. Melt 1 tablespoon of the remaining butter in the same skillet over medium heat and add the apples. Combine the sugar and allspice and sprinkle over the apples, stirring to coat them. Increase the heat to medium-high and cook the apples for 5 to 8 minutes, or until brown but still slightly crisp, increasing the heat to high if necessary. 3. Spread the mustard over one side of each slice of bread and lightly spread the remaining 2 tablespoons of butter over the other sides. Arrange the cheese over the mustard side of half of the bread slices. Layer with the caramelized onions, chicken, and apples. Top with the remaining bread, mustard-side down. 4. Grill the sandwiches in a skillet or on a griddle, lightly coated with butter or olive oil, over medium heat for 6 to 8 minutes or until the bread is toasted golden brown and the cheese is melted, turning as needed. Serve immediately. Note: The onions and apples can be cooked (separately) up to 8 hours ahead of time and refrigerated. Bring to room temperature before using. TIPS When we were testing this recipe we made one with some thin wedges of Brie cheese in place of the smoked Gouda. So good. For non-meat eaters, skip the chicken and use 4 halved hard-cooked eggs. Sear the halved eggs, cut side down, in some butter until they are flecked with brown, sprinkling them with salt and pepper. Then make the sandwich as directed. ___ 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] Pomegranate and Poppy Seed Salad
The seeds of the pomegranate are the only edible part of this fruit. For the lettuce, you might want to substitute apples or jicama. Cheryl -- From: "gail johnson" Sent: Tuesday, April 19, 2011 7:45 AM To: Subject: [CnD] Pomegranate and Poppy Seed Salad I want to make the following salad. My husband is alergic to lettuce of any kind, can't have spinach or cabbage. Any suggestions for substitutions for the lettuce. Also it calls for pomegranate seeds. This doesn't sound right. I thought one was supposed to eat the fruit and discard the seeds. Any help is appreciated. Pomegranate and Poppy Seed Salad Crisp, green romaine is the perfect base for this salad of red onion, pomegranate seeds and a creamy dressing. Prep Time:10 min Start to Finish:10 min Makes:12 servings Salad 2 heads romaine, torn into bite-size pieces 1 medium red onion, sliced 2 cups pomegranate seeds Creamy Poppy Seed Dressing 1 cup mayonnaise or salad dressing 2/3 cup sugar 1/2 cup milk 1/4 cup white vinegar 2 tablespoons poppy seed 1. In large bowl, mix all salad ingredients. 2. In small bowl, mix all dressing ingredients until well blended. Pour over salad; toss to coat. Serve immediately. Nutrition Information: 1 Serving: Calories 210 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 115 mg; Total Carbohydrate 18 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 26 %; Vitamin C 28 %; Calcium 4 %; Iron 4 % Exchanges: 1 Fruit; 1 Vegetable; 3 Fat *Percent Daily Values are based on a 2,000 calorie diet. Did You Know? Pomegranates add more than just great taste and brilliant color to recipes. They're also rich in potassium and contain a good amount of vitamin C. Substitution If you can't find pomegranates, you can use 1 cup dried cranberries or sour cherries. from www.bettycrocker.com -- -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ 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] In Reply To: ot happy easter
Happy Easter to you too. Would like to check out your blog, but couldn't get it to work. Wondering if it is not available from Mexico. Kinda strange. Cheryl chapalache...@gmail.com -- From: "chuckster" Sent: Friday, April 22, 2011 9:24 PM To: ; ; Subject: Re: [CnD] In Reply To: ot happy easter Happy easter to everbody on the list from chuck and Cindy Campbell. Living in the Present One day at a time, This is enough. Do not look back and grieve over the past. For it is gone. And do not be troubled about the future. For it has not yet come. Live in the present, and make it so beautiful. That it will be worth remembering. Our blog is as follows: spileycampbells.blogspot.com ___ 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] HERB MARINATED BEEF ROAST
HERB MARINATED BEEF ROAST MARINADE: 1/2 c. beef broth 1/4 c. oil 1 tbsp. thyme 1 tbsp. parsley 1 tbsp. rosemary 2 garlic cloves, chopped 1/2 tsp. salt 1/4 tsp. pepper ROAST: 1 (3-3 1/2 lb.) beef round tip roast In small bowl combine all marinade ingredients; blend well. Place roast in non-metal bowl or plastic bag. Pour marinade sauce over roast. Cover and refrigerate 8 to 10 hours turning several times. Drain roast, reserving marinade sauce. Place roast on rack in shallow roasting pan. Roast uncovered about 2 1/2 hours at 350 degrees basting occasionally with marinade sauce. Let stand 10 minutes before slicing. Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] BALSAMIC PORK CHOPS
BALSAMIC PORK CHOPS Serves 4 in about 30 minutes. INGREDIENTS: 4 1/2-inch thick, boneless loin pork chops lemon herb seasoning mix 1/2 cup balsamic vinegar 1/3 cup chicken broth cooking spray PREPARATION: 1. Spray a nonstick skillet with the cooking spray and heat over med-high heat. 2. Sprinkle both sides of the chops with seasoning and add to the skillet. 3. Sear 1 minute on each side, then reduce heat to medium. Cook 4-6 minutes on each side. Remove from skillet and keep warm. 4. Lightly wipe the skillet with a paper towel. Return to heat and add vinegar and broth. Cook for 5-6 minutes, stirring occasionally. To serve: Spoon the sauce over the pork chops. Serve with couscous and roasted asparagus. To roast 1 lb. of asparagus: toss it with some olive oil and lay them in a single layer on a baking dish. Preheat oven to 450° and roast the asparagus for 10 minutes. Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] PENNE WITH SAUSAGE CREAM SAUCE
PENNE WITH SAUSAGE CREAM SAUCE Read more about it at www.cooks.com/rec/view/0,1658,133176-254197,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1 pound sweet Italian sausage, casings removed 1 tablespoon butter 1 tablespoon olive oil 1 medium onion, thinly sliced 4 garlic cloves,minced 2/3 cup dry white wine 1 (14 1/2-ounce) can diced peeled tomatoes, undrained 1 cup heavy cream 4 tablespoons chopped Italian parsley (flat leaf parsley) 1 teaspoon salt or to taste freshly ground pepper to taste 1 pound penne pasta, cooked according to package 1 cup freshly grated Parmesan cheese, plus additional for garnish Cook sausage in large skillet over medium-high heat. Remove sausage and set aside; drain excess grease from skillet. Melt butter and oil in skillet; add onion and sauté until softened and golden in color. Add garlic, cook and stir 1 minute. Add wine to skillet and reduce volume by half, about 2 minutes. Add tomatoes and simmer 3 minutes. Return cooked sausage to skillet, add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in parsley, salt and pepper. Place cooked Penne in a large serving bowl; pour sauce over pasta; add Parmesan cheese and toss to combine. Serve sprinkled with additional Parmesan cheese. Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] WHITE OR CREAM SAUCE
WHITE OR CREAM SAUCE 2 tbsp. butter 2 tbsp. flour 1/4 tsp. salt 1/2 c. vegetable water 1/2 c. milk or cream Blend butter and flour together over low heat. Add vegetable water and milk or cream slowly. Stir and cook until thick as heavy cream. All milk or cream may be used in place of the vegetable water. Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] WINE CREAM SAUCE
WINE CREAM SAUCE 2 tbsp. shallots, minced 2 cloves garlic, minced 8 tbsp. butter, melted 1 tbsp. fresh Italian parsley, minced 1 tbsp. Wondra or plain flour 1/4 cup white Chianti or Chablis (or other white wine) 1 cup heavy cream dash of cayenne pepper dash of paprika Heat a few tablespoons of the butter in a skillet and saute the shallots, garlic and parsley until softened, about 5 minutes. Sprinkle the flour over all lightly. Whisk in the wine, stirring constantly. Simmer until wine has reduced and is nearly all absorbed (5-10 minutes). Pour in the cream and simmer over low heat until sauce is thick and creamy, about 6-8 minutes. Season to taste with salt and pepper; stir in remaining butter. Serve garnished with a sprinkling of parsley and paprika for extra color. Use this sauce to dress up chicken, fish and vegetables. Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] WHITE OR CREAM SAUCE
A whisk isn't absolutely necessary, just a nice stirring or blending tool. Cheryl chapalache...@gmail.com -- From: "Brittany Simpson" Sent: Sunday, May 01, 2011 5:24 AM To: Subject: Re: [CnD] WHITE OR CREAM SAUCE Cheryl, This recipe looks like the easiest I've seen and I will probably try it, but I have a question. All the other cream sauce recipes I've gotten say to whisk the mixture, and this one doesn't. This is a good thing, because I don't know how to whisk, but is that right or is it just not written down? Any tips would be appreciated. I would love to find a cream sauce recipe that didn't require whisking. Thank you, Brittany ----- Original Message - From: "Cheryl Osborn" To: "Cooking in the dark" Sent: Saturday, April 30, 2011 9:17 AM Subject: [CnD] WHITE OR CREAM SAUCE WHITE OR CREAM SAUCE 2 tbsp. butter 2 tbsp. flour 1/4 tsp. salt 1/2 c. vegetable water 1/2 c. milk or cream Blend butter and flour together over low heat. Add vegetable water and milk or cream slowly. Stir and cook until thick as heavy cream. All milk or cream may be used in place of the vegetable water. Cheryl chapalache...@gmail.com ___ 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] EASY MEXICAN RICE
EASY MEXICAN RICE Read more about it at www.cooks.com/rec/view/0,1757,135183-255194,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1 tablespoon of vegetable oil 1 cup of long grain rice 2 1/2 cups cold water 2 tsp. salt 2 tsp. garlic salt or 1 tsp. garlic powder 3/4 cup of tomato sauce In a skillet heat oil over medium heat. Add rice and cook until lightly browned. Add water and remaining ingredients, bring to a boil. Cover and simmer until rice is tender. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] MEXICAN RICE
MEXICAN RICE Read more about it at www.cooks.com/rec/view/0,1642,128183-253194,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1 cup of rice 1 1/2 cup water 1 large onion, chopped 1 large green pepper, chopped 3 cloves garlic, minced 1/2 tsp. dried basil or 1 tbsp. fresh basil pinch cayenne or red pepper flakes 1 can tomato sauce 1/3 teaspoon lemon pepper 3 tablespoons olive oil In medium size cooking pan, heat olive oil, garlic, onion, green pepper brown rice, and add seasonings. Then add tomato sauce and water. Cook for about 20 to 25 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] THE BEST MEXICAN RICE
THE BEST MEXICAN RICE 2 cups uncooked white rice 1/4 cup vegetable oil 4 cups water or chicken broth 1 large onion, diced 1 large tomato, diced 1/3 cup cilantro, chopped (add at the end) 1 tablespoon seasoned salt 1 tsp. garlic powder 1 tablespoon cumin 2 tablespoon tomato bouillon 1 tablespoon sugar 1 tablespoon brown gravy mix Dice onion and tomato; set aside. Put rice in a bowl and add all of the spices. Pour oil into a larger pan and add the onion. Cook until onion is tender; add uncooked rice and all of the spices. Cook for 1 minute; add diced tomato and stir. Add 4 cups water; bring to a boil. Lower heat to simmer, cover, and cook for 20 minutes. Add chopped cilantro. Stir and enjoy!! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question related to cooking equipment.
Wow! That's a loaded question! One can never have enough kitchen gadgets. You might want to consider the types of things that you want to prepare and what is necessary to accomplish the job. For example: Will you be preparing fresh vegetables? Do you want to bake a cake? Will you be preparing fried foods? Can your adjust-a-scoop measure liquids? If you like cheese, you might want to get a cheese grater. A good peeling tool comes in handy for multiple things. I feel that a good set of knives, including a serated knife, are essential. And, a good whisk is also handy. Cheryl chapalache...@gmail.com -- From: "T. J." Sent: Friday, May 06, 2011 3:54 PM To: "Cooking in the dark" Subject: [CnD] Question related to cooking equipment. I have two sets of measuring spoons (Color-Cue Measuring Cup & Spoon Set) along with knife with slicing guide and fork, measuring scoop adjust-a-scoop, adjust-a-scoop measuring tablesoon, adjust-a-spoon measuring teaspoon (all from NFB) and a Braille timer. Anything else that would be helpful in the kitchen? Thanks, T. J. ___ 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] Dad's Favorite Flank Steak
Gail, I really like this type of marinade. A handy tip: Use a ziplock bag to marinade in, making it easy to turn and distribute the marinade over the meat. Cheryl chapalache...@gmail.com -- From: "gail johnson" Sent: Saturday, May 07, 2011 7:59 AM To: Subject: [CnD] Dad's Favorite Flank Steak I would add a few garlic cloves in the slits. Yum! Dad's Favorite Flank Steak 2 tablespoons canola oil 6 tablespoons concentrated chicken broth (lower sodium if available) 1/2 cup honey 1/2 cup lower-sodium soy sauce 4 green onions (the white and part of the green) cut into thin, diagonal slices 1 teaspoon ground ginger (or 2 teaspoons fresh minced ginger) 1 teaspoon garlic powder (or 2 teaspoons fresh minced garlic) 2 teaspoons Worcestershire sauce 1 medium-large flank steak (about 1 1/2 pounds) Combine canola oil, chicken broth, honey, soy sauce, green onions, ginger, garlic powder, and Worcestershire sauce in a medium bowl with a whisk; set aside. Remove any visible fat from the flank. Lightly score the meat with a serrated knife, cutting about 1/4-inch into the meat in a crisscross pattern (leave about an inch between cuts) on the top and bottom of the flank. Put the flank in a rectangular plastic container, add the marinade, and coat the steak well all over. Cover and marinate the flank steak all day or overnight, turning occasionally. Grill 10-15 minutes on each side or until cooked to desired doneness. Use a carving knife to cut diagonally across the grain of the meat into slices of your desired thickness. Yield: Six servings (3 ounces of cooked steak per serving if using a 1.5 pound flank steak.) Per serving: 232 calories, 24 g protein, 13 g carbohydrate, 9 g fat (3.8 g saturated fat, 3.7 g monounsaturated fat, 0.5 g polyunsaturated fat), 57 mg cholesterol, 0.2 g fiber, 488 mg sodium. Calories from fat: 35% I found this at: Recipes Men Love: Healthy Comfort Food -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ 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] MARINADE FOR CHICKEN
This is a large recipe but you could always save back what you don't use and refrigerate the rest. MARINADE FOR CHICKEN Yield 4 cups Ingredients 1 1/2 cups vegetable oil 3/4 cup soy sauce 1/2 cup Worcestershire sauce 1/2 cup red wine vinegar 1/3 cup lemon juice 2 tablespoons dry mustard 1 teaspoon salt 1 tablespoon black pepper 1 1/2 teaspoons finely minced fresh parsley Directions 1.In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have. Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] POTATO SALMON PATTIES
POTATO SALMON PATTIES Servings: 5 Ingredients 1 (14.75 ounce) can salmon, drained and flaked 2 eggs, beaten 1/4 cup garlic and herb seasoned dry bread crumbs 1/4 cup dry potato flakes 1 medium onion, minced 1 clove garlic, minced 1/4 teaspoon dried dill weed 1/4 teaspoon celery salt salt and pepper to taste 2 tablespoons olive oil Directions 1.In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick. 2.Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned. Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] LEMON SALMON BURGERS
LEMON SALMON BURGERS Ingredients 1 (16 ounce) can salmon, drained and flaked 2 eggs 1/4 cup chopped fresh parsley 2 tablespoons finely chopped onion 1/4 cup Italian seasoned dry bread crumbs 2 tablespoons lemon juice 1/2 teaspoon dried basil 1 pinch red pepper flakes 1 tablespoon vegetable oil 2 tablespoons light mayonnaise 1 tablespoon lemon juice 1 pinch dried basil Directions 1.In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick. 2.Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned. 3.In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties. Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] SAUSAGE POTATO DINNER
SAUSAGE - POTATO DINNER 1 lb. Hillshire Farm smoked sausage or Polska Kielbasa, cut into bite size pieces 2 1/2 c. potatoes, pared and thinly sliced 1 can cream of celery soup 1/3 c. water 1/3 c. grated Cheddar cheese 1/2 chopped green pepper (optional) 1/4 c. chopped pimentos (optional) Grease a 10 inch baking dish. Line the bottom with potatoes. In a separate saucepan, heat soup and water, stirring until smooth. Stir in cheese until melted. Add Hillshire Farm sausage pieces, green pepper, and pimento (if desired). Pour over potatoes and bake at 350 degrees for 55 minutes or until potatoes are done. Serves 4 to 6. Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] LEMON SALMON BURGERS
I just take a fork, stick it into the salmon, and twist. Repeat until the salmon is broken up into small pieces. -- From: "Blaine Deutscher" Sent: Saturday, May 07, 2011 1:30 PM To: Subject: Re: [CnD] LEMON SALMON BURGERS how do you go about flaking salmon? - Original Message - From: "Cheryl Osborn" To: "Cooking in the dark" Sent: Saturday, May 07, 2011 11:35 AM Subject: [CnD] LEMON SALMON BURGERS LEMON SALMON BURGERS Ingredients 1 (16 ounce) can salmon, drained and flaked 2 eggs 1/4 cup chopped fresh parsley 2 tablespoons finely chopped onion 1/4 cup Italian seasoned dry bread crumbs 2 tablespoons lemon juice 1/2 teaspoon dried basil 1 pinch red pepper flakes 1 tablespoon vegetable oil 2 tablespoons light mayonnaise 1 tablespoon lemon juice 1 pinch dried basil Directions 1.In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick. 2.Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned. 3.In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties. Cheryl chapalache...@gmail.com ___ 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] PENNE WITH SAUSAGE CREAM SAUCE
I totally agree with Jean on the wine. Cheryl -- From: "Jean Marcley" Sent: Saturday, May 07, 2011 10:52 PM To: Subject: Re: [CnD] PENNE WITH SAUSAGE CREAM SAUCE I must say, this sounds absolutely delicious. A little tip: Put the sauce in the bottom of the bowl and add pasta to it. It mixes the sause and pasta easier when you toss it. Always cook with wine that you would drink. It doesn't have to be expensive, just taste good. Trader Joe's has Charles Shaw wine for only $1.99 a bottle in CA and $2.99 everywhere else. It is great wine, red and white and pink- all of them. NEVER use that disgusting cooking wine from the grocery store. That's my 2 cents. Jean - Original Message - From: "Blaine Deutscher" To: Sent: Saturday, May 07, 2011 8:43 PM Subject: Re: [CnD] PENNE WITH SAUSAGE CREAM SAUCE With this recipe is there a differents between cooking Whine and the whine that you drink or is regular White whine good enough. Unfortunitlly I would not be buying an expensive bottle of whine if it was the kind that you drink as I wouldn't want to pour that over food but drink it instead. Sounds amazing though for a pasta with garlic toast and whine night. MMM. Any ladies want to come over? lol. Blaine ----- Original Message - From: "Cheryl Osborn" To: "Cooking in the dark" Sent: Saturday, April 30, 2011 8:15 AM Subject: [CnD] PENNE WITH SAUSAGE CREAM SAUCE PENNE WITH SAUSAGE CREAM SAUCE Read more about it at www.cooks.com/rec/view/0,1658,133176-254197,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1 pound sweet Italian sausage, casings removed 1 tablespoon butter 1 tablespoon olive oil 1 medium onion, thinly sliced 4 garlic cloves,minced 2/3 cup dry white wine 1 (14 1/2-ounce) can diced peeled tomatoes, undrained 1 cup heavy cream 4 tablespoons chopped Italian parsley (flat leaf parsley) 1 teaspoon salt or to taste freshly ground pepper to taste 1 pound penne pasta, cooked according to package 1 cup freshly grated Parmesan cheese, plus additional for garnish Cook sausage in large skillet over medium-high heat. Remove sausage and set aside; drain excess grease from skillet. Melt butter and oil in skillet; add onion and sauté until softened and golden in color. Add garlic, cook and stir 1 minute. Add wine to skillet and reduce volume by half, about 2 minutes. Add tomatoes and simmer 3 minutes. Return cooked sausage to skillet, add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in parsley, salt and pepper. Place cooked Penne in a large serving bowl; pour sauce over pasta; add Parmesan cheese and toss to combine. Serve sprinkled with additional Parmesan cheese. Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark - No virus found in this message. Checked by AVG - www.avg.com Version: 10.0.1325 / Virus Database: 1500/3623 - Release Date: 05/07/11 Get Free Email with Video Mail & Video Chat! http://www.juno.com/freeemail?refcd=JUTAGOUT1FREM0210 ___ 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] SUN DRIED TOMATO BEAN DIP
If your sun dried tomatoes are packed in oil, skip the tablespoon of oil. Sun Dried Tomato and Bean Dip 1/2 cup boiling water 6 sun-dried tomato halves (not packed in oil; about 1 ounce) 1 15- to 16-ounce can pinto beans, rinsed, drained 1 Tbsp olive oil 1 Tbsp red wine vinegar 1 tsp minced garlic salt and pepper Assorted cut-up vegetables for dipping In a small bowl, pour boiling water over tomatoes and let stand about 30 minutes or until softened. Drain, reserving liquid. Cut up the tomatoes. Add the cut tomatoes and the beans to bowl of food processor and process until finely chopped. Add oil, vinegar and garlic. Process until smooth. Add salt and pepper to taste. Transfer to a serving bowl and serve with cut up veggies. Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Szechuan Portobello Mushrooms and Green Beans
Szechuan Portobello Mushrooms and Green Beans 8 oz fresh or frozen green beans, cut in half 1 Tbsp vegetable oil 4 portobello mushrooms, gilled and cut into 1/4″ slices 2 cloves garlic, finely minced 2 tsp minced ginger root 2 Tbsp chopped scallions 2 Tbsp tamari soy sauce 1 Tbsp mirin 1/2 tsp red pepper flakes 1 Tbsp toasted sesame oil Steam green beans until tender. Quickly rinse in gold water to stop cooking. Drain and pat dry. Heat the vegetable oil in a large nonstick skillet over medium high heat. Saute mushrooms, ginger, garlic, and scallion until mushrooms are soft. Add remaining ingredients, including green beans, and stir fry until hot. Add sesame oil and toss well. Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Crunchy Parmesan-Mustard Pork Chops
Crunchy Parmesan-Mustard Pork Chops 1 cup whole-wheat or stone-ground breadcrumbs 1 tablespoon melted SmartSpread or I Can't Believe It's Not Butter 2 tablespoons of dijon mustard 2 tablespoons freshly grated parmesan cheese 1 tablespoon chopped parsley 6 boneless pork loins Black pepper to taste Directions Preheat the oven to 350. In a small bowl, mix the breadcrumbs, butter, and 1 tablespoon of the dijon mustard, parmesan cheese, and parsley. Season the pork chops with salt and pepper. Spread the remaining dijon mustard on one side each chop and place the chops (plain side down) on a baking sheet. Divide the breadcrumb mixture among the chops and pat them onto the mustard. Bake the chops until they are fully cooked and the breadcrumbs are nicely browned, about 20 minutes. Serves 6 Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Szechuan Portobello Mushrooms and Green Beans
From what little I know, gilled mushrooms are a type of mushroom having little slits under the cap. I just clean and slice them. Cheryl chapalache...@gmail.com -- From: "Blaine Deutscher" Sent: Monday, May 09, 2011 12:34 PM To: Subject: Re: [CnD] Szechuan Portobello Mushrooms and Green Beans gilled is when you scoop out the cap of the mushroom or just cutting slits into it? Sounds like something I would make then again I eat a lot of different food. I should be a food critic. Blaine - Original Message - From: "Cheryl Osborn" To: "Cooking in the dark" Sent: Sunday, May 08, 2011 12:13 PM Subject: [CnD] Szechuan Portobello Mushrooms and Green Beans Szechuan Portobello Mushrooms and Green Beans 8 oz fresh or frozen green beans, cut in half 1 Tbsp vegetable oil 4 portobello mushrooms, gilled and cut into 1/4″ slices 2 cloves garlic, finely minced 2 tsp minced ginger root 2 Tbsp chopped scallions 2 Tbsp tamari soy sauce 1 Tbsp mirin 1/2 tsp red pepper flakes 1 Tbsp toasted sesame oil Steam green beans until tender. Quickly rinse in gold water to stop cooking. Drain and pat dry. Heat the vegetable oil in a large nonstick skillet over medium high heat. Saute mushrooms, ginger, garlic, and scallion until mushrooms are soft. Add remaining ingredients, including green beans, and stir fry until hot. Add sesame oil and toss well. Cheryl chapalache...@gmail.com ___ 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] brown rice.
Interesting. I guess that way you would have less chance to accidentally cook too much water out. Cheryl chapalache...@gmail.com -- From: "Jean Marcley" Sent: Friday, May 13, 2011 8:22 AM To: Subject: Re: [CnD] brown rice. A friend of mine cooks his rice just like pasta. He puts a cup or so in a pot of boiling water and then pours it into a collender when it's done. The cooking time is just a little shorter. this works best on brown rice. Jean - Original Message - From: "Informationforgwen" To: Sent: Friday, May 13, 2011 2:28 AM Subject: Re: [CnD] brown rice. I have a small rice cooker. I use one cup rice and 2.5 cups water works fine Composed on Gwen's iPhone 3gs A dog has many friends because he wags his tail and not his tongue. Anonymous On May 12, 2011, at 12:22 PM, "Debbra Piening" wrote: I've tried the basmati rice and have had difficulty getting it to turn out. What's the trick? Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of information for gwen Sent: Thursday, May 12, 2011 3:23 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] brown rice. another good choice for brown rice is basmati brown rice. it cooks the same way as regular brown rice, but has a wonderful flavor and aroma. it smells like popcorn when it is cooking. i also believe its glycemic index is lower than regular brown rice. try it, and i think you will be pleasantly surprised. On May 10, 2011, at 6:30 PM, Lois Goodine wrote: What I usually do when I'm cooking the rice on the stove is to first bring the water with salt and butter and any other seasonings to a boil. Then add and stir in the rice and turn the heat down to medium and maybe after a few minutes to low. You want just a quite simmer. So you may end up at low Hope this is clear. You don't want it to boil over. Lois . ___ 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 - No virus found in this message. Checked by AVG - www.avg.com Version: 10.0.1325 / Virus Database: 1500/3634 - Release Date: 05/12/11 Groupon™ Official Site 1 ridiculously huge coupon a day. Get 50-90% off your city's best! http://thirdpartyoffers.juno.com/TGL3141/4dcd3057276c942b3c8st05duc ___ 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] ZUCCHINI - TOMATO SALAD
ZUCCHINI - TOMATO SALAD 6 sm. zucchini, thinly sliced 4 tomatoes, cut into wedges 1 green pepper, sliced into rings 1/4 c. onion 1/4 c. vinegar 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. garlic salt 3/4 c. salad oil Lettuce Combine zucchini, tomatoes, green pepper and onions. Toss lightly. Combine vinegar, salt, pepper, garlic salt and salad oil. Mix well and pour over vegetables. Chill for several hours, stirring occasionally. Serve on lettuce, if desired. Yield: 6 to 8 servings. Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] FIESTA PASTA SALAD
FIESTA PASTA SALAD 1 cup Best Foods Real light mayonnaise 1/2 cup sour cream 1/4 cup fresh parsley, minced 2 tablespoons freshly squeezed lime juice 1-2 pickled jalapeno peppers, seeds removed, minced 1 teaspoon sea salt 8 oz. twist macaroni, cooked, rinsed, drained 2 large tomatoes, chopped 1 sweet yellow or red pepper, chopped 1 medium zucchini, sliced 3 green onions, sliced Colorful peppers make this dish a Fiesta! Prepare macaroni according to package directions. Colored pasta makes a festive variation. In a salad bowl, stir together mayonnaise, sour cream, parsley, lime juice, jalapenos and salt. Add remaining ingredients and mix. Cover and refrigerate. Cheryl chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] is the list down?
Try posting something. It works. Cheryl chapalache...@gmail.com -- From: "Sisi Ben-Simon" Sent: Friday, May 20, 2011 4:19 AM To: Subject: [CnD] is the list down? Hi, I'm getting no cooking in the dark messages the last couple of days. is it just quiet or is there a problem? have a good day all sisi ___ 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] BLUE CHEESE SPINACH MEATLOAF
BLUE CHEESE SPINACH MEATLOAF Ingredients 1 1/2 pounds lean ground beef 3/4 cup crumbled blue cheese 1/2 cup diced onion 1/2 cup Italian bread crumbs 1/2 cup chopped fresh spinach 2 eggs 2 tablespoons Worcestershire sauce Directions 1.Preheat an oven to 375 degrees F (190 degrees C). Grease a large muffin pan with cooking spray. 2.Combine ground beef, blue cheese, onion, bread crumbs, spinach, eggs, and Worcestershire sauce in a large bowl until well blended. Divide meat mixture evenly into the prepared muffin pan. 3.Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Great low carb site
I think that Linda's Low Carb site is one of the best I have seen and appears to be very speech friendly Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Linda's Low Carb site
I may have forgotten to include the link. http://www.genaw.com/lowcarb/recipes.html Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] yogurt
Does anyone on this list make their own yogurt? Also, can someone please tell me the taste and texture difference between Greek yogurt and American yogurt? Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chimichurri
Chimichurri 1 bunch flat leaf parsley 8 cloves garlic, minced 3/4 cup extra virgin olive oil 1/4 cup red wine vinegar 1 lemon wedge (juice of) 1 tablespoon diced red onion 1 teaspoon dried oregano (optional) 1 teaspoon black pepper 1/2 teaspoon salt Change Measurements: Directions: 1 Pulse parsley in processor to chop. 2 Add remaining ingredients and blend. 3 Separate sauce into equal parts. 4 (Use half for basting or marinade). 5 (Use other half for table service). Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] BEEF OR CHICKEN CHIMICHANGAS
BEEF OR CHICKEN CHIMICHANGAS 1 lb. ground beef, browned and drained or 2 c. chicken, diced 1 c. cheddar cheese, shredded 1/2 c. onions, chopped Salsa 2 c. lettuce, shredded Unbaked tortillas Spoon about 1/3 cup filling down center of each tortilla. Top each with about 2 tablespoon cheese. Fold in the 2 sides envelope fashion. Roll up each tortilla, starting from one of the short sides. Secure with wooden toothpicks. Fry filled tortillas in a deep heavy skillet about 1 minute on each side or until crisp and golden brown. Drain on paper towels. Keep warm in a 300 degree oven while frying remaining ones. Remove toothpicks. Serve on lettuce mixture with salsa, sour cream, and/or guacamole dip. Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CHIMICHANGAS
1 lb. beef brisket (I use sm. round roast) 1/2 c. yellow onions, diced 1/2 c. tomatoes, diced 1/4 tsp. cumin 3 tbsp. butter 4 lg. flour tortillas 1 c. ripe avocado, mashed 1 c. sour cream 1 c. Mozzarella cheese, grated 1/2 head of lettuce, shredded Oil Boil the brisket until the meat comes apart easily. Shred the meat. Saute the onions and tomatoes in the butter. Add shredded beef and cumin, salt and pepper. Saute for 5 minutes. Cool the meat and mix in the cheese. Place 1/4 of the mixture in each tortilla and fold tortillas burrito style, closing the flap by using toothpicks. Heat enough oil to completely submerge the Chimichangas. Fry them about 3 minutes at 325 degrees. Serve on bed of shredded lettuce and garnish with avocado and sour cream. Serves 4. Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Left over roast beef
How about making a beef pot pie? -- From: "Shannon Hannah" Sent: Wednesday, May 25, 2011 1:01 PM To: "Cooking In The Dark" Subject: [CnD] Left over roast beef I would like to make a casserole with my left over roast beef. any suggestions or recipes would be great. Shannon ___ 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] CHIMICHANGAS
I think that you could bake them, but it's kind of like asking if you could bake your french fries instead of frying them, not the same thing. Cheryl O. chapalache...@gmail.com -- From: "gail johnson" Sent: Wednesday, May 25, 2011 12:02 PM To: Subject: Re: [CnD] CHIMICHANGAS is it possible to bake these? I don' t fry and I'm trying to lower our fat intake. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ 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] Left over roast beef
How about making a beef pot pie? -- From: "Shannon Hannah" Sent: Wednesday, May 25, 2011 1:01 PM To: "Cooking In The Dark" Subject: [CnD] Left over roast beef I would like to make a casserole with my left over roast beef. any suggestions or recipes would be great. Shannon ___ 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] ITALIAN CALZONES
ITALIAN CALZONES Ingredients 1 (.25 ounce) package active dry yeast 1 cup warm water 1 tablespoon olive oil 1 teaspoon white sugar 1 teaspoon salt 2 1/2 cups all-purpose flour, divided 1 teaspoon olive oil 1/2 cup ricotta cheese 1 1/2 cups shredded Cheddar cheese 1/2 cup diced pepperoni 1/2 cup sliced fresh mushrooms 1 tablespoon dried basil leaves 1 egg, beaten Directions 1.To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled. 2.To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill. 3.Preheat oven to 375 degrees F (190 degrees C). 4.When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet. 5.Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot. Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] BEEF POT PIE
BEEF POT PIE Read more about it at www.cooks.com/rec/view/0,1627,156190-237200,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 2 lbs. ground beef, cooked 1 c. potatoes, cubed, cooked 1 c. peas and carrots 1 c. celery, chopped 1 c. onions, chopped 1 tbsp. beef base 2 c. water 1 tsp. Kitchen Bouquet 1 tsp. salt 1 tsp. pepper TOPPING: 2 c. Bisquick 1 1/2 c. milk Brown ground beef; drain. Place in 3 quart casserole dish. Mix potatoes, vegetables; saute celery and onions. Add to meat and vegetables. In saucepan make brown gravy with flour, water, Kitchen Bouquet. Add seasoning, stir until thick. Pour over vegetables and meat. Mix ingredients for topping. Spread over casserole. Bake 350 degrees in oven until topping is brown. Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] POT PIE
POT PIE 3 to 4 c. cooked chicken, turkey or beef 1 1/2 c. frozen mixed vegetables 1 can cream of celery soup 1/2 stick butter 1 1/2 c. chicken (or beef) broth 1 1/2 c. Bisquick 1 1/2 c. milk Butter 9 x 13 inch pan. Cut chicken (or beef) and place in pan. Add vegetables. Pour (or spread) soup over vegetables. Cut butter into pats and lay on top of soup. Pour broth over all. In separate bowl, mix Bisquick and milk. Pour over chicken mixture. Bake at 350 degrees for 1 hour or until browned. NOTE: This looks like a mess, but it will work. Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] MICROWAVE BANANA MUFFINS with silicone muffin pan
MICROWAVE BANANA MUFFINS Read more about it at www.cooks.com/rec/view/0,236,159182-232203,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1/3 cup vegetable oil 1/2 cup brown sugar, packed 1 egg 1/2 cup water 1/4 cup yogurt (plain, vanilla or banana) 1/2 cup mashed ripe banana (1 medium) 1 1/2 cups unsifted all-purpose flour 1 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1/4 cup chopped nuts, optional Beat together oil and brown sugar; beat in egg. Blend in water, yogurt, and mashed banana. Add flour, baking powder, baking soda and salt; stir in nuts. Line 12 microwave-safe muffin cups with paper muffin cup liners (or use silicone muffin cups that have been oiled). Spoon batter into muffin cups, filling 2/3 full. Microwave on highest setting, 6 muffins at a time, uncovered, (about 2 to 2 1/2 minutes) or until the muffins are no longer doughy or wet in center (varies according to microwave being used). Continue to microwave until fully cooked. Repeat with remaining muffins. Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] microwave bacon cheese muffins
BACON CHEESE MICROWAVE MUFFINS Read more about it at www.cooks.com/rec/view/0,234,159182-233203,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 3 slices bacon 1 egg 3/4 cup milk 1/3 cup vegetable oil 1 cup unsifted all purpose flour 1/2 cup sharp grated shredded Cheddar cheese 1/4 cup sugar 1 tsp. baking powder 1/4 tsp. salt 1-2 tbsp. jalapeno peppers Place bacon between paper towels and microwave until crisp (about 3 minutes). Food Processor: Add all dry ingredients to bowl of food processor; pulse until mixed. Add egg, oil and milk. Process 20 seconds. Add bacon, cheese and peppers. Process 10 seconds. Mixer Method: Beat together egg, milk and oil in a 2 cup measuring cup. In mixing bowl, combine flour, cheese, sugar, baking powder, and salt. Mix. On low speed, slowly pour in milk mixture. Crumble bacon and add; stir in chopped peppers. Microwave in oiled silicone muffin cups (or other microwave safe muffin pans lined with paper) until no longer doughy in center and fully cooked through (about 2-4 minutes, but this varies according to the microwave being used). The muffin cups should be filled until 2/3 full. Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] MICROWAVE BANANA MUFFINS with silicone muffin pan
Not yet. -- From: "beverly heninger" Sent: Thursday, May 26, 2011 10:52 PM To: Subject: Re: [CnD] MICROWAVE BANANA MUFFINS with silicone muffin pan Hi, Have you tried these muffins? Just wondering if they are tuff at all? Thanks, Beverly -- From: "Cheryl Osborn" Sent: Thursday, May 26, 2011 12:13 PM To: "Cooking in the dark" Subject: [CnD] MICROWAVE BANANA MUFFINS with silicone muffin pan MICROWAVE BANANA MUFFINS Read more about it at www.cooks.com/rec/view/0,236,159182-232203,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1/3 cup vegetable oil 1/2 cup brown sugar, packed 1 egg 1/2 cup water 1/4 cup yogurt (plain, vanilla or banana) 1/2 cup mashed ripe banana (1 medium) 1 1/2 cups unsifted all-purpose flour 1 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1/4 cup chopped nuts, optional Beat together oil and brown sugar; beat in egg. Blend in water, yogurt, and mashed banana. Add flour, baking powder, baking soda and salt; stir in nuts. Line 12 microwave-safe muffin cups with paper muffin cup liners (or use silicone muffin cups that have been oiled). Spoon batter into muffin cups, filling 2/3 full. Microwave on highest setting, 6 muffins at a time, uncovered, (about 2 to 2 1/2 minutes) or until the muffins are no longer doughy or wet in center (varies according to microwave being used). Continue to microwave until fully cooked. Repeat with remaining muffins. Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.901 / Virus Database: 271.1.1/3662 - Release Date: 05/26/11 11:34:00 ___ 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] Peach Salsa
Peach Salsa .4 small peaches, peeled and diced .Juice of 2 limes, about 1/4 cup juice .2 teaspoons honey .2 to 3 tablespoons diced red bell pepper .1 tablespoon finely minced jalapeno pepper, or to taste .1 heaping tablespoon chopped cilantro .1 small clove garlic, finely minced .2 tablespoons finely chopped red onion or sweet onion Preparation: Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight. Serve with grilled or broiled fish, pork, or chicken. Makes 1 1/2 to 2 cups. Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CHICKEN MARINADE
CHICKEN MARINADE Ingredients 1 1/2 cups vegetable oil 3/4 cup soy sauce 1/2 cup Worcestershire sauce 1/2 cup red wine vinegar 1/3 cup lemon juice 2 tablespoons dry mustard 1 teaspoon salt 1 tablespoon black pepper 1 1/2 teaspoons finely minced fresh parsley Directions 1.In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have. Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CHICKEN OR TURKEY MARINADE
CHICKEN OR TURKEY MARINADE Ingredients 1 cup olive oil 1/2 cup soy sauce 4 lemons, juiced 1/4 cup prepared yellow mustard 1/4 cup minced fresh chives 1/2 cup minced fresh sage 1/2 cup minced fresh oregano 1/2 cup chopped fresh parsley 1/4 cup minced fresh thyme 2 teaspoons minced garlic, or to taste 1 tablespoon paprika 3 tablespoons salt-free herb seasoning blend Directions 1.In a small bowl, whisk together the olive oil, soy sauce, lemon juice, and mustard. Stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and herb seasoning. Cover, and refrigerate for 30 minutes to allow flavors to blend before marinating your favorite meat. 2.Place turkey or chicken in a 30 gallon plastic kitchen bag. Pour marinade over the bird. Grasp the bag a few inches above the poultry, and press air from the bag. Seal with a twist tie. Rotate bag to coat turkey with the marinade. Marinate in the refrigerator 24 hours, repositioning the bag every 4 hours, or so. Remove poultry from bag before roasting, and transfer marinade to a saucepan. Boil marinade for a few minutes, then use to baste the turkey every 30 minutes, or so, while roasting. Discard any remaining marinade when turkey is done. Cheryl.O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CORNELL CHICKEN MARINADE
CORNELL CHICKEN MARINADE Ingredients 1 egg 1 cup vegetable oil 2 cups cider vinegar 3 tablespoons salt 1 tablespoon poultry seasoning 1 teaspoon ground black pepper Directions 1.Crack the egg into a medium bowl and whisk until beaten. Slowly whisk in the oil until fully blended. Then whisk in the vinegar, salt, poultry seasoning, and ground black pepper. Set some of the sauce aside to use for basting while grilling. Place chicken in shallow baking dish, and coat with sauce. Cover, and marinate in the refrigerator for 24 hours. Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] MISTI'S CHICKEN MARINADE
MISTI'S CHICKEN MARINADE Ingredients 2 cups vegetable oil 3/4 cup distilled white vinegar 1/4 cup molasses 2 tablespoons soy sauce 2 tablespoons lemon-pepper seasoning 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Directions 1.Whisk together the oil, vinegar, molasses, soy sauce, lemon-pepper seasoning, garlic powder, and onion powder in a bowl. 2.To use, marinate chicken for at least 8 hours before cooking as desired. Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] MEATLOAF FOCACCIA SANDWICH
MEATLOAF FOCACCIA SANDWITCH Ingredients SPREAD 1 ounce sun-dried tomatoes (not in oil) 1/2 cup fat-free or reduced-fat mayonnaise 1 clove garlic, minced Dash hot pepper sauce .MEATLOAF 1-1/2 pounds lean ground beef or lean ground turkey breast 3/4 cup Quaker® Oats (quick or old fashioned, uncooked) 1/2 cup thinly sliced green onions 1 teaspoon dried thyme leaves 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup fat-free milk 1 egg, lightly beaten .SANDWICH 1 loaf focaccia bread, about 8 x 10 inches in diameter (about 1-1/2 lbs.) 8 slices reduced-fat Swiss or part-skim mozzarella cheese 8 large lettuce leaves . .Preparation Heat oven to 350°F. For spread, soften tomatoes according to package directions; coarsely chop. In small bowl, combine softened tomatoes, mayonnaise, garlic and hot pepper sauce; mix well. Cover and chill. For meatloaf, combine all ingredients in large bowl; mix lightly but thoroughly. Press meat mixture evenly into 9 x 5-inch metal loaf pan. Bake 1 hour to 1 hour 15 minutes or until meatloaf is to medium doneness and center is no longer pink (160°F for beef; 170°F for turkey). Drain off any juices. Let meatloaf stand 5 minutes before cutting. Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Stuffed Turkey Burgers With Smoky Aïoli
Stuffed Turkey Burgers With Smoky Aïoli Ingredients AÏOLI 1/2 cup 93% fat-free mayonnaise 1 canned chipotle pepper in adobo sauce, seeded, minced 3/4 teaspoon adobo sauce (from can above) 1 clove garlic, minced .BURGERS 1-1/2 pounds lean ground turkey 1 cup Quaker® Oats (quick or old fashioned, uncooked) 3 garlic cloves, minced 2 tablespoons Worcestershire sauce 1-1/2 teaspoons dried oregano leaves 1 teaspoon salt 1/2 teaspoon black pepper 6 (1/3 to 1/2 oz. each) fresh mozzarella balls 6 whole wheat hamburger buns, split and lightly toasted 3/4 cup jarred roasted red pepper halves, drained 1 bunch watercress, arugula or other favorite salad greens, stems removed . .Preparation For aïoli, combine all ingredients in small bowl; mix well. Chill at least 1/2 hour. Heat grill or broiler. For burgers, combine turkey, oats, garlic, Worcestershire sauce, oregano, salt and pepper in large bowl; mix lightly but thoroughly. Shape into 6 large patties, about 1/4-inch thick. Place one mozzarella ball in center of each patty; shape burger mixture around cheese so it is completely hidden; reshape into patty. Grill or broil 4 inches from heat 5 minutes on each side or until centers are no longer pink (170°F). Arrange burgers on bottom halves of buns; top with aïoli, roasted pepper pieces, watercress and bun tops. Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy Italian Mini Meatloaf Supper
Easy Italian Mini Meatloaf Supper Ingredients Ingredients for Classic Meatloaf 1-1/2 cups (6 ounces) shredded, reduced-fat Italian cheese blend, divided 2 teaspoons dried Italian seasoning, divided 1/2 package (8 ounces) rotini pasta One package (16 ounces) frozen Italian vegetable blend 2 to 3 teaspoons olive oil or margarine Salt and pepper, to taste One can (14-1/2 ounces) Italian seasoned diced tomatoes . .Preparation Heat oven to 350°F. To Classic Meatloaf indredients, add 1 cup cheese and 1 teaspoon Italian seasoning; mix lightly but thoroughly. Press approximately 1/3 cup meatloaf mixture into each of 12 medium muffin cups. Bake 15 to 20 minutes or until centers are no longer pink. While meatloaves bake, prepare pasta according to package directions, adding vegetables during last 6 minutes of cooking. Drain well; toss with olive oil, remaining 1 teaspoon Italian seasoning, salt and pepper. Spoon tomatoes into microwave-safe bowl; microwave covered on HIGH until heated through. Remove meatloaves from muffin pans; top with tomatoes and remaining 1/2 cup cheese. Serve with pasta. Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] MICROWAVE BEEF JERKY
MICROWAVE BEEF JERKY Read more about it at www.cooks.com/rec/view/0,171,147160-225200,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 2 lbs. beef (can use flank steak, chuck roast, brisket, sirloin tip or steak) 1/2 tsp. seasoned salt 1/3 tsp. garlic powder 1/3 tsp. pepper 1 tsp. MSG 1 tsp. onion powder 1/2 c. Worcestershire sauce 1/2 c. soy sauce 2 tbsp. liquid smoke Trim off excess fat. Semi freeze meat for easier slicing. Cut across grain into 1/8 inch strips. Place meat in shallow pan. Combine all ingredients and pour over meat slices. Let set overnight in the refrigerator. To cook: Lay out strips on microwave bacon rack. Cover with paper towel. Cook on high power for 2 1/2 minutes. Turn strips. Cook 1 1/2 minutes. Turn strips. Cook 1 1/2 minutes. Let stand 5 minutes before eating. Cooking time may vary with thickness of meat. Store in airtight container. Cheryl O. chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Leftover Food Ideas
I haven't tried this recipe, but, you could put aluminum foil on the baking sheet and spray it with Pam or or use a little oil to keep them from sticking. Cheryl O. -- From: "Donald" Sent: Thursday, June 09, 2011 12:22 PM To: Subject: Re: [CnD] Leftover Food Ideas Has anyone tried the potato balls rolled in cheese and broiled? How long do you broile them? How big are the balls? Sounds interesting but I do not want to have broilled "blobs" on my cooking sheet. (grin) - Original Message - From: "Katie Chandler" To: "cnd" Sent: Thursday, June 09, 2011 12:29 AM Subject: [CnD] Leftover Food Ideas Leftover Food Ideas Cool leftover French toast, then freeze it in single layers. Store in self-sealing plastic bags. Pop in your toaster to reheat. Combine leftover mashed potatoes with chopped onion and shredded cheese, then bake. Tastes like twice-baked potatoes with less work! Leftover spaghetti noodles? Add diced raw vegetables and enough bottled Italian dressing to coat for an easy and refreshing salad. Form balls of leftover mashed potatoes around cubes of cheese, roll in Parmesan cheese or crumbs and broil until golden brown. To heat leftover tortillas, grease a skillet lightly with oil and place over medium heat. Dip tortillas in water and quickly steam-saute them on both sides. ___ 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] Portabello Burgers with Avocado Sauce
Portobello Burger with Avocado Sauce Ingredients: .4 medium portabella mushrooms, stems removed .1 medium onion, cut into 1/2 inch slices .3 tbsp olive oil .3/4 tsp salt, divided .1/2 teaspoon ground black pepper, divided .1 avocado, sliced .2 tbsp low-fat yogurt .1/2 tsp minced garlic .4 hamburger buns, lightly toasted .4 roasted red peppers, from a jar Preparation: Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once. Transfer mushrooms to plate, cavity side up; cover to keep warm. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally. Meanwhile, combine in small bowl, 1/2 of the avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth. Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms. Top with remaining sliced avocado. Cover with tops of buns. Makes 4 vegetarian portabella mushroom burgers. Cheryl O. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] SPICY BLACK BEAN BURGERS
SPICY BLACK BEAN BURGERS Ingredients: .1 15 ounce can black beans, drained .1/2 onion, diced .1 tsp hot sauce .1/2 red or yellow bell pepper, diced (optional) .1/2 tsp cayenne pepper .1 "egg" (use Ener-G egg replacer) .1 cup bread crumbs .oil for frying (optional) Preparation: Mash the beans in a large bowl and add remaining ingredients, mixing until well combined. Press firmly to form into patties and lightly fry in oil. Or, fire up the grill and barbecue your black bean veggie burgers over a medium heat. Cheryl O. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] MUSHROOM VEGGIE BURGERS
MUSHROOM VEGGIE BURGERS Ingredients: .3 tbsp olive oil .1 1/2 lb mushrooms, roughly chopped (combination of crimini, shiitake, and Portobello) .1/2 cup finely chopped onion .6 cloves minced garlic .2/3 cup rolled oats .1/3 cup shredded Parmesan .3/4 cup breadcrumbs .2 eggs, beaten .1 tbsp chopped fresh parsley, or 1 tsp dried parsley flakes .1 tsp dried oregano .1/2 tsp salt .1/4 tsp black pepper Preparation: Heat 1 tbsp oil in large saucepan. Saute the mushrooms, onions and garlic over medium heat for about 10 minutes, or until the liquid boils off, and the mushrooms begin to saute. In large bowl, add mushroom mixture to oats, Parmesan, breadcrumbs, eggs, parsley, oregano, salt and pepper. Mix well. Allow to sit for 15 minutes to develop the flavors. Shape into patties. Heat 2 tbsp oil in large non-stick skillet, over medium heat. Fry patties, cooking about 5 minutes on each side, or until golden brown. Serve with your favorite burger toppings. Cheryl O. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] stew
Hi Gail, How much peanut butter??? On 7/4/11, gail johnson wrote: > peanut butter stew > 1/2 Jif Creamy Peanut Butter > > 2 cups beef broth > > 2 tablespoons Crisco Canola Oil > > 1 cup chopped onion > > 3-4 cloves minced garlic > > 1 cup chopped green bell pepper > > 1 cup chopped carrots > > 2 pounds beef stew meat, cut into 1 1/2 inch cubes > > Salt and pepper > > 14 1/2 ounce can diced tomatoes and the liquid > > 1/2 teaspoon dried thyme > > 1 bay leaf > > > > > In a medium bowl, whisk together the > Jif Creamy Peanut Butter and the beef broth until well blended. Set aside. > > > Season the meat with salt and pepper. > > > In a large saucepan or stew pot, heat the > Crisco Canola Oil over medium heat. > > > Add the onion, garlic, bell pepper, and carrots. Sauté until the onions > are translucent. Add the meat and continue to cook, stirring often, > until it is browned on all sides. > > > Add the peanut butter and broth mixture, tomatoes and liquid, thyme, > and bay leaf. Stir well and bring to a boil. Reduce heat to low and > simmer, stirring often for about 1 hour or until the meat is tender > > > Taste and add salt and pepper if desired. Remove the bay leaf and > discard. Serve hot over rice. > > > > > > -- > Email services provided by the System Access Mobile Network. Visit > www.serotek.com to learn more about accessibility anywhere. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] HIGH FIBER BAKED MACARONI
BAKED MACARONI Ingredients 1/2 pound extra-lean ground beef 1 small onion, diced, about 1/2 cup 1 box (7 ounces) whole-wheat elbow macaroni 1 jar (15 ounces) reduced-sodium spaghetti sauce 6 tablespoons Parmesan cheese Directions Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray. In a nonstick frying pan, cook ground beef and onion until the meat is browned and the onion is translucent. Drain well. Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. Add the cooked pasta and spaghetti sauce to the meat and onions. Stir to mix evenly. Spoon the mixture into the prepared baking dish. Bake until bubbly, about 25 to 35 minutes. Divide the spaghetti among individual plates. Sprinkle each with 1 tablespoon Parmesan cheese. Serve immediately. -- chapalache...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
