Re: [CnD] Bisquit

[Cindy Simpson via Cookinginthedark]

I'm not sure what Bisquit is.  I've never heard of it.  Is it similar to
bisquick?


On Thu, Oct 15, 2020 at 9:42 PM Wendy via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> What are the ingredients to make Bisquit from scratch? Thanks.
> Wendy
>
>
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Re: [CnD] Milky WayT Chocolate Lasagna

[Cindy Simpson via Cookinginthedark]

There is no coconut in milky way candy bars, so you'd be safe.


On Thu, Jun 4, 2020 at 10:06 PM Ron Kolesar via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Trade the Milky Way in for a snickers and or a Nelesles crunch bar. SMILES.
> Ron who loves all kinds of nuts, except for coconut.
> Can't stand coconut.
> But might give this recipe a try.
> Ron
>
> -Original Message-
> From: Marilyn Pennington via Cookinginthedark
> Sent: Thursday, June 4, 2020 22:06
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: [CnD] Milky Way Chocolate Lasagna
>
> Milky Way™ Chocolate Lasagna
>
>
>
> Prep,  30 min.
>
> Total, 6 hr 40 min.
>
> Ingredients, 8.
>
> Servings, 12.
>
> Top a chocolate chip cookie base with decadent layers of cream cheese,
> chocolate pudding, whipped topping and chopped Milky Way™ candy bars for an
> incredible dessert that will wow anyone who tries it.
>
> Ingredients:
>
> 1package Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies
>
> 1/4cup butter, melted
>
> 1package (8 oz) cream cheese, softened
>
> 3 1/4cups milk
>
> 1container (12 oz) frozen whipped topping, thawed
>
> 2 boxes (4-serving size each) chocolate instant pudding and pie filling mix
>
> 3tablespoons salted caramel topping
>
> 3 bars, (chopped) (1.84 oz each) Milky Way™ candy,
>
> Steps:
>
> 1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with
> cooking spray.
>
> *  2.  Make and bake cookies as directed on package. Cool completely, at
> least 30 minutes. In food processor, place 12 cookies; cover and process to
> coarse crumbs. Place cookie crumbs in medium bowl. Repeat with remaining
> cookies. Stir melted butter into cookie crumbs. Press into bottom of pan;
> cover and refrigerate 10 minutes to set.
>
> 3.  Meanwhile, in medium bowl, beat cream cheese with electric mixer on
> medium speed until fluffy; beat in 1/4 cup of the milk. Fold in 2 cups of
> the whipped topping. Evenly spread cream cheese mixture over cookie crust.
>
> 4.  In large bowl, add chocolate pudding mixes; very slowly beat in
> remaining 3 cups milk on low speed until well blended. Evenly spread
> pudding
> over cream cheese mixture.
>
> 5.  Evenly spread remaining whipped topping on top of pudding. Cover and
> refrigerate 5 hours. Drizzle with caramel topping. Sprinkle with chopped
> candy bars. Cut into 12 servings; cover and refrigerate leftovers.
>
>
>
> Expert Tips
>
> Make the cookies ahead of time so they are ready to use for the dessert.
>
> You can place the prepared dessert in the freezer for about an hour to
> speed
> up the time needed to chill and set.
>
> No food processor? Crush cookies in gallon-size resealable food-storage
> plastic bag, 12 cookies at a time, using rolling pin.
>
> Nutrition Information
>
> Nutrition Facts
>
> Serving Size: 1 Serving
>
> Calories
>
> 510
>
> Calories from Fat
>
> 240
>
> % Daily Value
>
> Total Fat
>
> 27g
>
> 42%
>
> Saturated Fat
>
> 16g
>
> 81%
>
> Trans Fat
>
> 0g
>
>
>
> Cholesterol
>
> 40mg
>
> 14%
>
> Sodium
>
> 530mg
>
> 22%
>
> Potassium
>
> 180mg
>
> 5%
>
> Total Carbohydrate
>
> 61g
>
> 20%
>
> Dietary Fiber
>
> 2g
>
> 7%
>
> Sugars
>
> 43g
>
>
>
> Protein
>
> 5g
>
>
>
> % Daily Value*:
>
> Vitamin A
>
> 10%
>
> 10%
>
> Vitamin C
>
> 0%
>
> 0%
>
> Calcium
>
> 15%
>
> 15%
>
> Iron
>
> 4%
>
> 4%
>
> Exchanges:
>
> 2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0
> Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
>
> Carbohydrate Choice
>
> 4
>
> *Percent Daily Values are based on a 2,000 calorie diet.
>
> Trademarks referred to herein are the properties of their respective
> owners.
>
> © 2019 ®/TM General Mills All Rights Reserved
>
>
>
>
>
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>
> In the good old days of Morse code Shorthand, 73's AKA Best Regards and or
> Best Whishes,From
> Ron Kolesar
> Volunteer Certified Licensed Emergency Communications Station
> And
> Volunteer Certified Licensed Ham Radio Station
> With the Call Sign of KR3DOG
>
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Re: [CnD] Pork Chops

[Cindy Simpson via Cookinginthedark]

Hello,
Welcome to the list.  I'm by no means a cooking expert, but I've learned a
lot from this list and I hope you will too.

I do have a recipe that I make with pork chops in the oven.  Your timing
will differ if you have a bone in or boneless pork chop, but this is what I
do.

I preheat my oven to 375 degrees and spray a cookie sheet with a little pam
cooking spray...it helps to cover the sheet with foil, then spray the foil,
for really easy clean up afterwards.

I take two dishes, one I put in ranch dressing, the other, Italian bread
crumbs, like Panco or any of them would work.  First you coat your chop or
chops in ranch, then in Italian breadcrumbs.  Lay it flat on the foil that
you sprayed and put it in the oven. Now, if it's got a bone in it, I
usually cook it for around 40 minutes if it's thick with a bone in it at
375.  I don't have quite as much experience for boneless chops, so I'm not
going to be much use to you there, but someone will probably fill in the
blanks.

I usually am able to tell my chops are done by touching them very lightly
with my fingers. If they're firm, they're done, and you can also tell by
smell.

I hope this helps. Like I said, I am by no means an expert. This is just
something I do.

Cindy


On Thu, May 28, 2020 at 5:08 PM George Ashiotis via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Hi everybody,
>
> I am new to the list.  I have not done a lot of cooking but I am eager to
> expand my skills.
>
> I wonder if any of you could provide me with a fairly simple recipe for
> making a pork chop.  This chop is over an inch in thickness.  I would
> prefer making it in the oven, but I am certainly willing to do it in a
> skillet.  Any suggestions and/or guidelines are appreciated.
>
> Thank you.
>
> g
>
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Re: [CnD] DH Fast Fixing Fruit Cake

[Cindy Simpson via Cookinginthedark]

I think this recipe is very much incomplete.  It ends with pouring the oil
into the pan and then tells us to enjoy, but doesn't say how to actually
make the cake. Plain oil in a pan doesn't sound very enjoyable to me.
Could someone please repost the complete recipe?

Thank you
Cindy


On Sat, Apr 11, 2020 at 10:49 PM Marilyn Pennington via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> DH Fast Fixing Fruit Cake
>
>
>
> one 2-layer Duncan Hines white or yellow cake mix
>
>
>
> 1/4 cup vegetable oil
>
>
>
> 2 eggs
>
>
>
> 1/2 cup water or milk
>
>
>
> 1 regular-size can of cherry pie filling, (or, you may use pumpkin pie
>
> filling)
>
>
>
> Preheat the oven to 350 degrees.
>
>
>
> In a 9 by 13 inch cake pan, pour the oil into the pan.  Make sure that the
>
> bottom and sides of pan are well-coated with the oil.  Enjoy.  From Verina.
>
>
>
>
>
>
>
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Re: [CnD] Baked Parmesan Sour Cream Chicken

[Cindy Simpson via Cookinginthedark]

I'm really interested in cooking this, but can you accomplish the same
thing on a cookie sheet if you don't have a 9 by 13 pan? Or would you run
the risk of juices going everywhere? I bake chicken on my cookie sheet all
the time, but never with sour cream on it. Would anything bad happen if I
did this same recipe on a cookie sheet?
Thank you
Cindy


On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Baked Sour Cream Parmesan Chicken
>
> 1 pound skinless, boneless chicken breast halves
> 6 ounces sour cream
> 1/4 cup shredded Parmesan cheese
> 1 clove garlic, pressed
> 1/2 teaspoon paprika
> 1/2 teaspoon salt
> 1/4 teaspoon black pepper
> 1/4 cup dry Italian breadcrumbs
> Preheat oven to 350 degrees F.
>
> Wipe the chicken dry and place the chicken in a single layer in a greased
> 9x13-inch baking dish.
>
> Combine the sour cream, Parmesan cheese, garlic, paprika, salt and pepper
> until smooth. Spread the mixture evenly over the chicken.
>
> Sprinkle the breadcrumbs over the top of the sour cream mixture. Mist the
> crumbs lightly with olive oil or nonstick cooking spray.
>
> Bake at 350 degrees F for 25-30 minutes or until chicken tests done and the
> breadcrumbs are golden brown.
>
>
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Re: [CnD] Hostess Twinkie Dessert: Tried and True!

[Cindy Simpson via Cookinginthedark]

Thanks so much for explaining. I figured that you probably were supposed to
make up the pudding first, but some recipes allow the liquid from the other
ingredients to absorb the pudding powder, or in this case the filling from
the sliced twinkies maybe, so I just wanted to make sure I was doing it
right if I decided to make this recipe. It sounds amazing!


On Mon, Apr 1, 2019 at 6:56 PM Helen Whitehead via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Sorry about that. You make up the pudding. And layer the remaining
> ingredients as the recipe states.
> We only have the one size pudding here, as far as I know, in Canada, or at
> least in Ontario, where I live, it's the package where you add 2 cups of
> milk. Have no idea how many ounces or grams that is. But I buy the Jell-O
> brand.
> -Original Message-----
> From: Cindy Simpson via Cookinginthedark [mailto:
> cookinginthedark@acbradio.org]
> Sent: Monday, April 1, 2019 6:24 PM
> To: cookinginthedark@acbradio.org
> Cc: Cindy Simpson 
> Subject: Re: [CnD] Hostess Twinkie Dessert: Tried and True!
>
> I have a question about this recipe. This just says a box of instant
> vanilla pudding, and then the instructions say to layer all the ingredients
> on top of the sliced twinkies. Are we supposed to make the vanilla pudding
> first, then layer it with the other stuff? The instructions were not clear
> and I don't want to assume anything.
>
> Thanks for clarifying.
>
>
> On Mon, Apr 1, 2019 at 4:34 PM Helen Whitehead via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
> > Hostess Twinkie Dessert
> >
> > 1 box Twinkies
> > 1 box instant  vanilla pudding
> > 2 bananas, sliced
> > 1 (21-oz.) can cherry pie filling
> > Whipped cream or Cool-Whip (8 oz. container)
> >
> > Slice Twinkies length-wise and put into 9x13 inch pan.
> >
> > Layer vanilla pudding, bananas & cherry pie filling.
> >
> > Top with whipped cream or Cool-Whip.
> >
> > Refrigerate.
> >
> > ___
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> >
>
>
> --
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>
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Re: [CnD] Hostess Twinkie Dessert: Tried and True!

[Cindy Simpson via Cookinginthedark]

I have a question about this recipe. This just says a box of instant
vanilla pudding, and then the instructions say to layer all the ingredients
on top of the sliced twinkies. Are we supposed to make the vanilla pudding
first, then layer it with the other stuff? The instructions were not clear
and I don't want to assume anything.

Thanks for clarifying.


On Mon, Apr 1, 2019 at 4:34 PM Helen Whitehead via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Hostess Twinkie Dessert
>
> 1 box Twinkies
> 1 box instant  vanilla pudding
> 2 bananas, sliced
> 1 (21-oz.) can cherry pie filling
> Whipped cream or Cool-Whip (8 oz. container)
>
> Slice Twinkies length-wise and put into 9x13 inch pan.
>
> Layer vanilla pudding, bananas & cherry pie filling.
>
> Top with whipped cream or Cool-Whip.
>
> Refrigerate.
>
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Re: [CnD] Million Dollar Mac and Cheese Casserole

[Cindy Simpson via Cookinginthedark]

I saw that, and wondered about it too, but I just assumed it was supposed
to read:
1 12-oz can evaporated milk.


On Mon, Mar 25, 2019 at 1:21 AM Reinhard Stebner via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> The following line of the recipe seems wrong
> ?112 oz. can evaporated milk
>
> Sent from my iPhone
>
> > On Mar 24, 2019, at 10:00 PM, Dani Pagador via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
> >
> > Made this with DH's help on the roux--can't do a roux to save my life.
> > I left it sitting on the counter cooling because I needed to catch my
> > ride to hang out with my Mom, so didn't get to taste the full-blown
> > casserole with the provolone and sour cream, and the panko topping
> > that I didn't get to do because I was running out of time. But the mac
> > and cheese alone is sooo far out of this world I can't say enough
> > about it. It's the kind of thing where you take a bite and the taste
> > is sooo amazing that happy sacred  explitives just don't do it
> > justice.
> >
> > So, Leon, your kids will eat it. *smile*
> >
> > More Later,
> > Dani
> >
> >
> >
> > Million Dollar Macaroni and Cheese Casserole (Video)
> >
> > This mega creamy Million Dollar Macaroni and Cheese Casserole is the
> > only macaroni cheese recipe you will ever want to make!  Make this
> > Macaroni and Cheese for guests or family and they will love you
> > forever!  The homemade sauce itself is rich and crazy creamy and the
> > casserole is stuffed with a  hidden layer of provolone cheese and sour
> > cream that melts when baked for a ridiculous amount of velvety creamy,
> > cheesy gooey goodness.  A million dollar worthy goodness.
> >
> > Servings Prep Time
> > 8servings 20minutes
> > Cook Time
> > 30minutes
> >
> > Servings Prep Time
> > 8servings 20minutes
> >
> > Cook Time
> > 30minutes
> >
> >
> > This mega creamy Million Dollar Macaroni and Cheese Casserole is the
> > only macaroni cheese recipe you will ever want to make! make this for
> > guests or family and they will love you forever! The homemade sauce
> > itself is rich and crazy creamy and the casserole is stuffed with a
> > hidden layer of provolone cheese and sour cream that melts when baked
> > for a ridiculous amount of velvety creamy, cheesy goodness.
> >
> > Ingredients
> > ?1pound cellentani pasta(may sub rigatoni, penne or macaroni)
> > ?4tablespoons butter
> > ?1/4cup all-purpose flour
> > ?3cups milk
> > ?112 oz. can evaporated milk
> > ?1tablespoon cornstarch
> > ?1tablespoon Dijon mustard
> > ?1tablespoon chicken bouillon
> > ?1tsp EACH onion pwdr, garlic pwdr, dried parsley, salt
> > ?1/2teaspoon pepper
> > ?1/4-1/2teaspoon red pepper flakes(optional)
> > ?4cups freshly grated sharp cheddar cheese
> > ?6-8slices provolone cheese
> > ?1cup sour cream
> > ?1cup freshly grated Parmesan cheese
> >
> > Panko Topping (optional)
> >
> > ?3/4cup panko breadcrumbs
> > ?2tablespoon butter
> > ?1tablespoon extra virgin olive oil
> >
> > Instructions
> > 1. Cook pasta just until al dente according to package directions –
> > don’t overcook! Strain and rinse with cold water.
> > 2. Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish. Set
> aside.
> > 3. Melt 4 tablespoons butter in a large skillet over medium heat then
> > whisk in flour. Cook, while stirring for 2 minutes. Turn heat to low
> > then gradually whisk in milk. Whisk cornstarch into evaporated milk
> > and gradually add to skillet followed by Dijon mustard and all
> > remaining spices/seasonings.
> > 4. Bring to a boil, whisking constantly then reduce heat to medium and
> > simmer, whisking occasionally until thickened (but not overly thick).
> > Remove from heat and whisk in sharp cheese until melted. Add pasta and
> > toss until evenly coated (it will seem like a lot of extra sauce which
> > is a good thing).
> > 5. Pour half of the macaroni and cheese into prepared baking dish.
> > Layer macaroni evenly with provolone cheese followed by an even layer
> > of sour cream. Pour remaining macaroni and cheese over sour cream and
> > spread into an even layer. Sprinkle with 1 cup Parmesan cheese (or
> > more to taste).
> > 6. Panko topping (optional): Melt butter in olive oil over medium heat
> > in a medium skillet. Add panko and stir to coat. Continue cooking
> > until crumbs become golden brown. Evenly sprinkle over macaroni and
> > cheese.
> > 7. Bake 25-30 minutes or until bubbly and inside provolone is melted.
> > If not topping with panko, broil until Parmesan is golden. Cool 10
> > minutes to set before serving.
> >
> > Recipe Notes
> > ***I DO NOT RECOMMEND ASSEMBLING THIS AHEAD OF TIME.  The pasta seeps
> > up the sauce.  Instead, you can prepare the sauce and refrigerate
> > separate from the pasta.  Cook the pasta, toss it in a touch of olive
> > oil so it doesn’t stick together, and refrigerate.  When ready to
> > assemble, warm the sauce (you can do this in the microwave).  You
> > might need to add a touch of milk to thin, then proceed 

Re: [CnD] taste of home: brooklyn black cake

[Cindy Simpson via Cookinginthedark]

I'm not sure, but isn't there something in the list rules about posting
links to the lists instead of recipes because of accessibility concerns? I
would much prefer a recipe to a link.


On Thu, Mar 21, 2019 at 2:06 AM Jude DaShiell via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Taste Of Home is the most popular food magazine in America since
> all recipes it publishes either in its magazine or books have to
> go in the food lab first.  If a recipe as originally written
> fails to come out as advertised or expected the food lab works
> with the recipe and corrects that recipe before publishing.  The
> background of Brooklyn Black Cake happened because during
> World War II., the United States Navy was using Brooklyn Navy
> Yard and harbor facilities for the war effort after  the Navy
> made peace with Lucky Luciano and the Mafia.  Black outs were
> frequent to protect our ships from Nazi Submarines and
> workers in Brooklyn decided if we can't work we can at least
> eat.  Brooklyn  Black Cake was made to fill that need.  So,
> here's the url:
>
> https://a.msn.com/r/2/BBUJYxl?m=en-us=InAppShare
>
>
> --
>
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Re: [CnD] Convenient Slow Cooker Lasagna

[Cindy Simpson via Cookinginthedark]

A slow cooker is another name for a crockpot.


On Wed, Jun 13, 2018 at 2:48 PM, Becky via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Can that be made in the crock pot?
> Becky
>
> Sent from Mail for Windows 10
>
> From: Marilyn Pennington via Cookinginthedark
> Sent: Wednesday, June 13, 2018 12:48 PM
> To: cookinginthedark@acbradio.org
> Cc: Marilyn Pennington
> Subject: [CnD] Convenient Slow Cooker Lasagna
>
> Convenient Slow Cooker Lasagna
>
> 1 pound ground beef
>
> 1 (29 ounce) can tomato sauce
>
> 1 (8 ounce) package lasagna noodles, uncooked
>
> 4 cups shredded Mozzarella cheese
>
> 1 1/2 cups cottage cheese
>
> Spray the interior of a 6 quart slow cooker with nonstick cooking spray.
> Brown the ground beef in a large nonstick skillet; drain off drippings.
> Stir
> in tomato sauce; mix well. Spread one-fourth of the meat sauce on the
> bottom
> of the slow cooker. Arrange one-third of the uncooked noodles over the
> sauce. Combine the cheeses in a bowl. Spoon one-third of the cheeses over
> the noodles. Repeat these layers twice. Top with remaining sauce. Cover;
> cook on low for 4 hours.
>
> Variations:
>
> * Add 1 chopped onion to the ground beef when browning.
>
> * Add 1 teaspoon salt to the tomato sauce and beef mixture.
>
> * Add 1/2 cup grated Parmesan cheese to the cheese mixture.
>
> * Add 1/2 cup additional shredded Mozzarella cheese to the top of the
> lasagna 5 minutes before serving.
>
> Makes 6 to 8 servings.  Mama's Corner.
>
>
>
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>
>
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> https://www.avast.com/antivirus
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Re: [CnD] Accessible world website to sign up

[Cindy Simpson via Cookinginthedark]

Does this have something to do with cooking? I'm a little confused.


On Sat, Jun 2, 2018 at 12:56 AM, Sandy via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> How do you sign up for their announcements/newsletters?
>
>
> Fear is just excitement in need of an attitude adjustment!
> -Original Message-
> From: Jeanne Fike via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, May 31, 2018 8:33 PM
> To: cookinginthedark@acbradio.org
> Cc: Jeanne Fike
> Subject: [CnD] a program on TechTalk on Safety in the kitchen and items
>
>
> Hi everyone,
>
> I got the following from the Accessible World announcement list. Some of
> you
> may be interested. The show airs this Monday, June 4 at 5 pm pacific, 6 pm
> mountain, 7 pm central and 8 pm eastern.
>
> The website is accessibleworld.org and go to the Pat Price TechTalk room a
> little before showtime. One can ask questions either via computer by typing
> or speak through your computer if have a microphone.
>
> Jeanne
>
>
>
> Tek Talk welcomes Rochelle Yohai,  to speak to our worldwide Tek Talk
> audience regarding the topic of "Safety Tips and items to use in the
> kitchen."
>
>
>
> For those wishing to use the telephone to participate in this program, Our
> phone bridge number is (605) 4756777. The access code is 090807 followed by
>
> the pound sign. The mute is star 6 and you undo the mute with star 6.
>
>
>
> Rochelle Yohai has been an experienced cook in her kitchen for many years.
> Over the years, she has developed and purchase those items which make
> cooking
>
> both safe and enjoyable.
>
>
>
> Presenter: Rochelle Yohai
>
> E-Mail:
>
> rochelleyo...@att.net
>
>
>
> Co-Chair, Larry Gassman
>
> E-Mail:
>
>
>
> ___
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Re: [CnD] Better Than Sex Monkey Bread Recipe

[Cindy Simpson via Cookinginthedark]

This recipe got cut off in the middle. The ingredients are here but the
steps are blank. Sorry. It looks really good though.


On Mon, May 14, 2018 at 4:58 PM, Marilyn Pennington via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Better Than Sex Monkey Bread Recipe
>
>
>
> *   Prep 15 min
> *   Total60 min
> *   Servings, eight.
>
> With marshmallows, peanut butter cups, caramel and whipped cream, this
> monkey bread is definitely decadent! ...
>
>
>
> Ingredients
>
> 2,  (16.3 oz.) cans PillsburyT Grands!T Flaky Layers refrigerated Original
> biscuits
>
> 32 marshmallows
>
> 32 mini peanut butter cup candies
>
> 1cup sugar
>
> 2teaspoons cinnamon
>
> 1/2cup caramel sauce, divided (plus more to drizzle, for serving)
>
> Chocolate sauce (to drizzle, for serving)
>
> Whipped cream (for serving)
>
> Toffee bits (for serving)
>
>
>
> Steps:
>
>
>
>
>
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Re: [CnD] Sweet And Saucy Ribs

[Cindy Simpson via Cookinginthedark]

Your message was blank.


On Mon, Apr 16, 2018 at 3:08 PM, Marilyn Pennington via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

>
>
> ___
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Re: [CnD] Baked Sugar Doughnuts Recipe

[Cindy Simpson via Cookinginthedark]

Hi,
I think this recipe might be missing something. The first ingredient listed
is just a number 1. I'm assuming this number 1 means one can of biscuits,
but the type and brand of the biscuits is not listed. I would really like
to make this recipe but I can't do that without the missing information.
Does anyone happen to have the complete recipe?
Thanks so much.
Cindy


On Thu, Apr 12, 2018 at 8:29 PM, Marilyn Pennington via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Baked Sugar Doughnuts Recipe
>
>
>
> *   Prep 15 min
> *   Total30 min
> *   Ingredients3
> *   Servings, 12.
>
> · Believe it! Fresh, warm doughnuts from easy refrigerated
> Pillsbury™ biscuits! ...
>
>
>
> Ingredients
>
> 1
>
> 3tablespoons butter, melted
>
> 1/2cup sugar Save $
>
>
>
>
>
> STEPS:
>
> Steps
>
> ·  1. Heat oven to 375°F.
>
> ·  2. Separate dough into 12 biscuits. With 1-inch round cookie cutter, cut
> hole in center of each biscuit. Dip both sides of biscuits and holes into
> melted butter, then into sugar. Place on ungreased large cookie sheet.
>
>
>
> ·  3. Bake 10 to 15 minutes or until golden brown. Serve warm.
>
> Expert Tips
>
> *   Drizzle a thin chocolate glaze over baked and cooled doughnuts for
> a
> decadent, delicious treat!
>
> Nutrition Information
>
> Nutrition Facts
>
> Serving Size: 1 Doughnut and 1 Hole
>
> Calories
>
> 130
>
> Calories from Fat
>
> 35
>
> % Daily Value
>
> Total Fat
>
> 3 1/2g
>
> 6%
>
> Saturated Fat
>
> 2g
>
> 10%
>
> Trans Fat
>
> 0g
>
>
>
> Cholesterol
>
> 10mg
>
> 3%
>
> Sodium
>
> 260mg
>
> 11%
>
> Potassium
>
> 0mg
>
> 0%
>
> Total Carbohydrate
>
> 22g
>
> 7%
>
> Dietary Fiber
>
> 0g
>
> 0%
>
> Sugars
>
> 10g
>
>
>
> Protein
>
> 2g
>
>
>
> % Daily Value*:
>
> Vitamin A
>
> 0%
>
> 0%
>
> Vitamin C
>
> 0%
>
> 0%
>
> Calcium
>
> 0%
>
> 0%
>
> Iron
>
> 4%
>
> 4%
>
> Exchanges:
>
> 1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0
> Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2
> Fat;
>
> Carbohydrate Choice
>
> 1 1/2
>
> *Percent Daily Values are ba
>
>
>
>
>
>
>
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Re: [CnD] cooking eggs

[Cindy Simpson via Cookinginthedark]

Hello Brenda or anyone else who can possibly answer,
I have tried the fried eggs in the pan with the lid over the top many times
with great success. But where I find I'm having difficulty is getting the
eggs out of the skillet and onto the bread in one piece.  I use the largest
spatula I have for this task but still the eggs sometimes manage to fall
off the spatula between pan and buttered toast or bread, sometimes back
into the pan and sometimes on the counter top or stove top.  Does anyone
have any possible fixes for this problem? I think if I knew a good way to
get fried egg from skillet to sandwich I'd make fried egg sandwiches all
the time, but I am deterred by my lack of ability to transfer egg to bread
or toast or plate or bagel or what have you.
Any help would be greatly appreciated, and thank you in advance.
Cindy Simpson



On Fri, Nov 17, 2017 at 4:51 PM, Susan via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Hello all, and a special hello to my dear friend Hellen.  It's been a long
> time.  Hope all is well?  And to all a blessed Thanksgiving.  Now back to
> the subject at hand.  A long time ago I got this information  on how to
> cook fried eggs.  It's very simple.  Just cut a large circle out of the
> center of any kind of bread you might like.   Do  not cut the edges.  The
> egg stays in the center  very nicely.  And it almost toasts the bread.  How
> ever,  After reading some of these previous methods;  I am thinking the
> easiest way out is to get ourselves some of these rings or silicone rings.
>  Then again,  you must wash these.  Smile.Warm hugs Sue,
>
> -Original Message-
> From: Helen Whitehead via Cookinginthedark [mailto:cookinginthedark@
> acbradio.org]
> Sent: Friday, November 17, 2017 7:32 AM
> To: cookinginthedark@acbradio.org
> Cc: Helen Whitehead 
> Subject: Re: [CnD] cooking eggs
>
> I bought my silicone rings at a dollar store.
>
> -Original Message-
> From: Portia Latieff Mason via Cookinginthedark [mailto:cookinginthedark@
> acbradio.org]
> Sent: Thursday, November 16, 2017 8:29 PM
> To: cookinginthedark@acbradio.org
> Cc: Portia Latieff Mason 
> Subject: Re: [CnD] cooking eggs
>
> Hi there. Where can you find the rings you are speaking of? I have not
> cooked eggs for that reason that I can never keep them together.
> Portia
>
> -Original Message-
> From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@
> acbradio.org]
> Sent: Thursday, November 16, 2017 5:14 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] cooking eggs
>
> For those who like fried eggs, rings help a lot in keeping things under
> control, especially for blind folks. Also look for a spatula with a round
> form factor, as it'll get under the whole egg, not just the center.
>
> -Original Message-
> From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@
> acbradio.org]
> Sent: Thursday, November 16, 2017 6:57 PM
> To: [cookinginthedark@acbradio.org] 
> Cc: Brenda Mueller 
> Subject: Re: [CnD] cooking eggs
>
> First of all there's no sin in breaking a yoke; some people even like
> their eggs that way.  There is nothing that requires you to flip an egg.
> Just put a lid on the pan.
>
> If you insist on flipping, well, it's done very carefully and preferably
> when you are more awake than I am when I'm making an early breakfast.
>
> Brenda Mueller
>
>
> Sent from my iPhone
>
> > On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
> >
> >
> > I am slowly but hoping to be getting  into the kitchen more and more.
> When cooking eggs how do you flip htem? I know with a flipper right? I did
> that and broke hte yolks amd my sighted wife stepped in any suggestion here?
> > ___
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> >
>
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Re: [CnD] guidelines; all members please read

[Cindy Simpson via Cookinginthedark]

Thank you for bringing this up as the recipe repetition drives me a little
bit nuts.


On Wed, Nov 8, 2017 at 9:04 PM, Deborah Barnes via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> But what makes more email is when  a person puts the same recipe on
> several groups.
>
> Deb B.
>
> -Original Message-
> From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark@
> acbradio.org]
> Sent: Wednesday, November 08, 2017 6:43 PM
> To: cookinginthedark@acbradio.org
> Cc: Marilyn Pennington
> Subject: Re: [CnD] guidelines; all members please read
>
> I read eight recipes in the one I got from Dale.  It is okay now.  No more
> than 7 or 8 recipes per day.
>
> Marilyn
>
> -Original Message-
> From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@
> acbradio.org]
> Sent: Wednesday, November 8, 2017 6:10 PM
> To: cookinginthedark@acbradio.org
> Cc: Sugar Lopez
> Subject: Re: [CnD] guidelines; all members please read
>
> Sorry Madam Moderator, I just posted the copy..smile Hugs Your sis Sugar
> If we could look into each other's hearts and understand the unique
> challenges each of us faces, I think we would treat each other much more
> gently, with more love, patience, tolerance, and care.
> Marvin J. Ashton
> -Sugar
> Please support my Journey to a second chance of life at:
> https://www.gofundme.com/sugars-transplant-journey
>
>
>
>
> -Original Message-
> From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark@
> acbradio.org]
> Sent: Wednesday, November 08, 2017 9:29 AM
> To: cookinginthedark@acbradio.org
> Cc: Marilyn Pennington
> Subject: Re: [CnD] guidelines; all members please read
>
> I have this too, but thank you for posting it.
>
> I haven't been on the computer since last Friday, so as the moderator, I
> apologize for that.
>
> Marilyn
>
> -Original Message-
> From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@
> acbradio.org]
> Sent: Wednesday, November 8, 2017 11:29 AM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey
> Subject: Re: [CnD] guidelines; all members please read
>
> Here's the list guidelines, in case someone has misplaced them. Note that
> the moderator has changed.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Steve Stewart
> Sent: Sunday, April 27, 2014 10:19 PM
> To: cookinginthedark 
> Subject: [CnD] guidelines; all members please read
>
>
>
> List guide lines. Note, that the moderators addresses are in cluded at the
> end of this message.
>
>
>
> 1. Keep messages on the topic of cooking.
>
> 2. Change subject lines to reflect the body of the message.
>
> 3. Avoid sending short, meaningless messages. Examples follow: "Thanks for
> the recipe" "This sounds good" "Me too" Messages like this clutter up the
> list and greatly increase the time it takes to read through posted messages.
> If you want to thank someone for a recipe please do so off list.
>
> 4. Please limit posting of multiple recipes to about 5 to 7 per day. You
> take the time to post them, so make sure that they get read. Bombarding the
> list with 10 to 20 recipes will ensure that many are deleted instead of
> read.
>
> 5. Questions, comments, complaints, and requests for assistance should be
> directed to the list owner or the list moderators for proper handling.
>
> 6. Off Topic notices or solicitations must be sent to the list owner for
> approval and posting to the list. Failure to do this may result in
> suspension from the Cooking in the Dark list.
>
>
>
> Cooking in the Dark List Information. To subscribe to the list, send a
> message to: cookinginthedark-requ...@acbradio.org and in the subject
> line, put subscribe or unsubscribe. A confirmation message will be sent to
> your address. When you receive it, simply reply to it to complete the
> subscription or unsubscription transaction. If you need to get in touch
> with the owner of this list, Dale Campbell, please send a message to:
> cookinginthedark-ow...@acbradio.org Or: cookinginthed...@att.net
>
>
>
>
>
> To Contact the list moderator,  Steve Stewart, please send a message to:
> cookda...@gmail.com
>
>
>
> Please include a FORWARDED list message with ALL HEADERS intact to make it
> easier to help you. This list does not keep archives. Cooking in the Dark is
> sponsored by Blind Mice Mart.   Visit them at www.blindmicemegamall.com
>
>  Have a MICE Day!
>
>
>
>
>
> STEVE and GINA STEWART
> CnD MODERATOR
> ATTHEMARKET OWNER
> EMAIL;cookda...@gmail.com
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Re: [CnD] Sugar's Breakfast Casserole

[Cindy Simpson via Cookinginthedark]

It came through. I'm reading you loud and clear.


On Tue, Oct 24, 2017 at 5:53 AM, Marilyn Pennington via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> TEST.  My messages have been coming back.  Could someone let me know if
> this one goes through?
>
> Marilyn
>
> -Original Message-
> From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@
> acbradio.org]
> Sent: Monday, October 23, 2017 12:22 PM
> To: CND
> Cc: Sugar Lopez
> Subject: [CnD] Sugar's Breakfast Casserole
>
> Sugar’s Breakfast Casserole
>
>
>
> Here is how I made mine this morning. It’s a little different every time I
> make it because I add whatever I have at hand.
>
> I love this recipe because you can make it your own with what you have.
>
> I didn’t measure any of my ingredients except for my eggs and milk.
>
> All the other items I just went with how meaty or veggie I wanted it.
>
> Here is how I made my casserole this morning
>
>
>
> 7 med. Eggs
>
> 2and ½ cup of almond milk
>
> Half a single package of Beef chorizo or to taste
>
> 4 diced of the mini salad peppers
>
> ¼ cup of red onion
>
> 4 to 5 slices of fresh deli meat (I use pepper turkey)
>
> ½ cup of fresh sliced mushrooms
>
> ½ med. Tomato
>
> Croutons
>
> Cheese
>
> Salt & Pepper to taste
>
> 1 tea spoon Tapa-Tio or to taste
>
> Pam
>
>
>
> Prep:
>
> First I diced all the bell peppers, tomato, and onion and then I took the
> deli meat and cut it up in to pieces.
>
> Then I cut the mushrooms in half as I had the pre sliced portabella
> mushrooms.
>
> I took about half a bag of croutons and with my rolling pin I crushed them
> into crumbs
>
>
>
> In a small pan I placed the chorizo over medium heat and with a fork I
> broke it all up and let it cook for about 5 minutes
>
> Set aside and remove from heat as it will continue to cook if you leave
> under heat.
>
>
>
> In another bowl I placed the 7 eggs and added the milk, salt and pepper.
>
> Then add the chorizo and the Tapa-Tio with the eggs. Using my whisk, I
> whisked it well till it was all blended together.
>
>
>
> Preheat the oven at 350degrees.
>
> In a 9 by 13 dish, spray Pam all over (I used the butter flavor)
>
> And then combine the egg mixture with the diced veggies and deli meat.
>
> Mix well using the whisk till everything is blended together.
>
> If you want to add more of anything you may do so at this point making
> sure if your mixture isn’t too thick.
>
>
>
> Once you have sprayed your baking dish pour the mixture in and cover with
> desired shredded cheese then top off with your crouton crumbs.
>
>
>
> Cook for about an hour or till it is firm in the middle.
>
> Note that in the past I have also used Ritz crackers.
>
>
>
> Enjoy, Sugar
>
>
>
>
>
> "But they that wait upon the Lord shall renew their strength; They shall
> mount up with wings as eagles; They shall run, and not be weary; and They
> shall
>
> walk, and not faint." [Isaiah 40:31)
>
>
>
> Please Support my Transplant journey at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
>
>
> -God Bless you,
>
> Sugar Lopez
>
>
>
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>
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>
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Re: [CnD] Lemon Herb Chicken

[Cindy Simpson via Cookinginthedark]

Yes it was, thus the person asking for it to be reposted.


On Sun, Jul 16, 2017 at 10:58 PM, Danielle Ledet via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> I'm confused. Was this posted already?
>
> On 7/16/17, Amy Baron via Cookinginthedark
>  wrote:
> > Hi Food Guy,
> > What is herbes de Provence?
> >
> > Thank you,
> > Amy E. Baron
> >
> >
> > -Original Message-
> > From: Food Dude via Cookinginthedark [mailto:cookinginthedark@
> acbradio.org]
> >
> > Sent: Saturday, July 1, 2017 8:07 AM
> > To: cooking in the dark 
> > Cc: Food Dude 
> > Subject: [CnD] Lemon Herb Chicken
> >
> > Lemon Herb Chicken
> >
> > Yield: 6 servings
> > Source: The Complete Idiot's Guide to Terrific Diabetic Meals
> >
> > 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.
> > (Internal Temperature of 165 F)
> >
> > Nutritional Information Per Serving
> >
> > Calories: 175 ; Protein: 21 g ; Fat: 13 g ;
> > Sodium: 76 mg; Cholesterol: 68 mg ;
> > Dietary Fiber: 0 g ; Carbohydrates: 0.5 g
> > Exchanges: 3 Lean Meat, 2 Fat
> >
> >
> > ___
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> >
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> >
>
>
> --
> How far you go in life depends on your being tender with the young,
> compassionate with the aged, sympathetic with the striving and
> tolerant of the weak and strong. Because someday in your life you will
> have been all of these.
> George Washington Carver
> Email: singingmywa...@gmail.com
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Re: [CnD] making an artichoke

[Cindy Simpson via Cookinginthedark]

I could be way wrong here, but I always thought an artichoke was a type of
vegetable, not something to be made.  But I have no idea and like I said I
could be wrong. I just didn't think they were manufactured but were grown
instead.  Maybe look it up on google.


On Thu, Jan 26, 2017 at 4:44 AM, gail johnson via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Does anyone on this list know how to make an artichoke?
> I got one as a present and it looks daunting.
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Re: [CnD] What do I need to begin baking bread?

[Cindy Simpson via Cookinginthedark]

Dear Steve,
I'm not Penny, but I looked over her original message and I saw this
instruction:
Stir in 6 1/2 cups flour, mixing
until there are no dry
patches.

It looks like there is indeed flour in this recipe.  You may have just
missed it, but it's there.



On Tue, Jan 10, 2017 at 12:39 AM, Steve Stewart via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> penny, this does not have any flour. don't you need it?
> Steve Stewatrt
>
> -Original Message- From: Penny Reeder via Cookinginthedark
> Sent: Saturday, January 07, 2017 6:31 PM
> To: cookinginthedark@acbradio.org
> Cc: Penny Reeder
> Subject: Re: [CnD] What do I need to begin baking bread?
>
> Hi Will, You can certainly purchase a bread machine, but you don't
> need one! I'm going to share an easy recipe for crusty French-style
> bread. The dough makes enough for at least 3 loaves, and you don't
> have to use it all at once. You can store it, covered in the
> refrigerator, for up to 2 weeks, and take it out to bake another loaf
> as needed. I love this bread and made it quite a lot at the beginning
> of 2016, then I got out of the habbit. I think you are inspiring me to
> begin making bread again! Hardly anything in the world is more
> delicious than homemade bread with sweet Irish butter!
>
> Simple Crusty Bread, from "Artisan Bread for 5 Minutes a Da
> "
>
> Here's the recipe for Simple Crusty Bread that ran in The New York
> Times: "In a large bowl or
> plastic container, mix 1 1/2 tablespoons yeast and 1 1/2 tablespoons
> kosher salt into 3 cups
> lukewarm water (about 100 degrees). Stir in 6 1/2 cups flour, mixing
> until there are no dry
> patches. Dough will be quite loose. Cover, but not with an airtight
> lid. Let dough rise at room
> temperature 2 hours (or up to 5 hours).
>
> "Bake at this point or refrigerate, covered, for as long as two weeks.
> When ready to bake,
> sprinkle a little flour on dough and cut off a grapefruit-size piece
> with serrated knife. Turn
> dough in hands to lightly stretch surface, creating a rounded top and
> a lumpy bottom. Put dough on
> pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with
> remaining dough or
> refrigerate it.
>
> "Place broiler pan on bottom of oven. Place baking stone on middle
> rack and turn oven to 450
> degrees; heat stone at that temperature for 20 minutes. Dust dough
> with flour, slash top with
> serrated or very sharp knife three times. Slide onto stone. Pour 1 cup
> hot water into broiler pan
> and shut oven quickly to trap steam. Bake until well-browned, about 30
> minutes. Cool completely.
> Yields 4 loaves."
>
>
>
> I usually get only 3 loaves from this amount of dough -- I guess my
> family likes a larger loaf. Like any French bread, this loaf does not
> keep very well -- but we have no trouble eating most of a loaf at one
> meal and making French toast out of any that's left over.
>
> Enjoy!
> Penny
>
>
> On 1/7/17, Deborah Barnes via Cookinginthedark
>  wrote:
>
>> There was this really wonderful lady who used to make white bread for me
>> when I was little.  I don't know what her recipe was but it was the best
>> bread I ever had--she didn't have a machine, and I've never tasted any
>> bread
>> (machine or otherwise) that tasted as good as hers.  >
>> Deb B.
>>
>> -Original Message-
>> From: Kathy Brandt via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Saturday, January 07, 2017 5:29 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Kathy Brandt
>> Subject: Re: [CnD] What do I need to begin baking bread?
>>
>> You don't have to have a bread machine. I don't have one. I started out
>> making white bread.
>>
>> On Jan 7, 2017, at 4:51 PM, William Henderson via Cookinginthedark
>>>  wrote:
>>>
>>> Hello,
>>>
>>> It's kind of cool that I'm asking this, as my cooking skills have
>>> begun to get better and now I can prepare very simple meals and am
>>> getting better.
>>> I love bread and have always wondered how to bake bread.  Even if it's
>>> just bread I can just use for eating with dinner or sandwiches and
>>> then getting better.
>>> I want to know what materials I need to begin.  I know I need some
>>> kind of bread machine but don't have one.  What do you recommend?
>>> And, does anyone have recipes to get me started?  I hope it will be easy.
>>> Will
>>> ___
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>>>
>>
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>> ___
> 

Re: [CnD] do people actually read posts?Re: I Hate to Cook cookbooks in braille to give away

[Cindy Simpson via Cookinginthedark]

Because, if you would actually take the time to do the very thing you're
accusing others of not doing, you would see that there was no contact
information given by the original poster which would allow for off list
contact.  Since there was no information given to help facilitate off list
contact, the second poster felt he had no option but to contact her
onlist.  Now who isn't reading posts?


On Thu, Sep 15, 2016 at 8:12 PM, Charles Rivard via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> I'm noticing that someone has asked to be contacted, and here is the key
> phrase that nobody pays attention to, "off! list!", if they are interested
> in receiving info about, or receiving, brailled cookbooks.  And what are
> these people doing??  They are contacting the person through the use of
> this eMail list.  Why don't people at least show the courtesy of following
> specifically given instructions in order to take advantage of generosity??
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message- From: Naima Leigh via Cookinginthedark
> Sent: Thursday, September 15, 2016 6:07 PM
> To: cookinginthedark@acbradio.org
> Cc: Naima Leigh
> Subject: Re: [CnD] I Hate to Cook cookbooks in braille to give away
>
> Jeanne I'm interested too.
>
> -Original Message-
> From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbra
> dio.org]
> Sent: Thursday, September 15, 2016 4:44 PM
> To: cookinginthedark@acbradio.org
> Cc: Jeanne Fike
> Subject: [CnD] I Hate to Cook cookbooks in braille to give away
>
> Hello,
>
> Hope this is allowed.
>
> I am acquainted with the editor of Our Special magazine. She has given me
> permission to let people know she has the I Hate to Cook cookbook in braille
> (3 volumes) and the appendix (also in braille; 3 volumes) to give away.
>
> She has other cookbooks in braille. If interested, contact me off list and
> I'll give you her contact information.
>
>Jeanne
>
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Re: [CnD] Popcorn Chicken

[Cindy Simpson via Cookinginthedark]

Charles,
Even I could see that this recipe was very specific.  It listed the
ingredients for the dry rub.  The dry rub was its own heading, not an
ingredient.  The ingredients listed below where the recipe said dry rub
were very specific and the recipe was very specific in what it said to do
with the dry rub.  I sincerely think you're just looking for something to
criticize now.  If you had read the recipe carefully, you would see what
I'm talking about.


On Tue, Aug 2, 2016 at 2:37 PM, Charles Rivard via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Hou much dry rub is used?  No measurement is given.
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message- From: Naima Leigh via Cookinginthedark Sent:
> Tuesday, August 02, 2016 7:45 AM To: cookinginthedark@acbradio.org Cc:
> Naima Leigh Subject: [CnD] Popcorn Chicken
> Popcorn Chicken
>
>
>
> Ingredients
>
>
>
> 2 pounds chicken thighs (boneless skinless, cut into 1/2-inch pieces)
>
>
>
> Dry Rub
>
>
>
> 1 tablespoon kosher salt
>
>
>
> 1 tablespoon freshly ground black pepper
>
>
>
> 1 tablespoon garlic powder
>
>
>
> 1 tablespoon onion powder
>
>
>
> 1 tablespoon cayenne pepper
>
>
>
> Buttermilk Batter
>
>
>
> 3 large eggs (lightly beaten)
>
>
>
> 1 cup buttermilk
>
>
>
> 1/4 cup water
>
>
>
> 2 cups flour (for dredging)
>
>
>
> Peanut oil (for frying)
>
>
>
> 4 tablespoons cornstarch
>
>
>
> Kosher salt and freshly ground black pepper (to taste)
>
>
>
> Hot sauce (to serve)
>
>
>
> Honey (to serve)
>
>
>
> Directions
>
>
>
> In a large bowl, add the salt, pepper, garlic powder, onion powder and
> cayenne and whisk to combine. Add the chicken pieces and spice mixture to a
> plastic zip top bag, seal and toss to coat. Refrigerate chicken overnight.
> In a large cast iron skillet, add oil to a depth of 2-inches and heat over
> medium heat to 360 degrees F. In a shallow baking dish, add the eggs,
> buttermilk and water and whisk to combine. In another baking dish, add the
> flour and cornstarch and season with kosher salt and freshly ground black
> pepper. Coat the chicken in the egg mixture then dredge in the flour
> mixture, shaking off any excess. Add the chicken to the oil and fry until
> golden brown and cooked through, about 5-6 minutes. Remove to a sheet tray
> lined with paper towels. Serve hot with honey and hot sauce.
>
>
>
>
>
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Re: [CnD] Fryed Mexican Ice Cream

[Cindy Simpson via Cookinginthedark]

Courtney,
I love this response.  Very good response.
Cindy Simpson


On Sat, Jul 30, 2016 at 3:05 PM, Sugar via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> LOL
>
>  ‘I have loved the stars too fondly to be fearful of the
> night.
>
> Sugar
>
>
> -Original Message-
> From: Courtney Fulghum Smith via Cookinginthedark [mailto:
> cookinginthedark@acbradio.org]
> Sent: Saturday, July 30, 2016 12:06 PM
> To: cookinginthedark@acbradio.org; Charles Rivard
> Cc: Courtney Fulghum Smith
> Subject: Re: [CnD] Fryed Mexican Ice Cream
>
> Charles,
>
> How big is the fryer you will be using to cook this recipe?
>
> If you read the directions, the amount of honey was listed. For the
> whipped cream you will need one large dump truck load plus two squirts.
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>
>
> ---
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> https://www.avast.com/antivirus
>
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>
>
>
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Re: [CnD] guide lines; all members please read

[Cindy Simpson via Cookinginthedark]

Jennifer,
I know by now you are probably unsubscribed, but I just have to say I agree
with you 100%.  I could not have said this better myself.  I will not leave
the list but I am extremely annoyed at certain people's behavior.  What
gives you the right to decide what recipes I want to get and collect?  What
gives you the right to decide for me what is accessible for me and what
isn't?  I am totally blind but there are tons of different ways to do
different things.   When I see a recipe that looks too complicated for me
or which goes outside my comfort zone, I delete it.  I don't complain and
demand that the list cater to my limited expertise.

Now I too will get off my soap box.  I amjust glad that someone decided to
articulate what I myself was feeling. I'm just sorry she is gone now,
because she contributed a great deal to this list and I always did value
Jennifer's input.

Cindy Simpson


On Sat, Jul 23, 2016 at 4:31 PM, Jennifer Chambers via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> My apologies, but I cannot tell who it was that stated he or she hoped
> he or she was not unfriendly.  Sometimes, I cannot figure out this
> gmail account.  Anyway, Wayne, I think you may have been the one to
> make that statement, and, no, you are not the unfriendly one.
>
> I will state this, then unsubscribe, for I am done with the bickering
> and bullying that goes on here.  I know it's not a constant thing, but
> it's wearing on the nerves.
>
> When Naima began sending her copycat recipes to the list, I thought it
> was great!  Most of them I had no intention of making, but I liked to
> see how they were done.  Then one person decided for the whole list
> that the recipes were not pertinent to the group.  Never mind what
> others might feel.  Yes, others did agree with him, and others felt as
> I do.  That's why I mentioned hitting the Delete key if a recipe
> didn't appeal.  I, for instance, absolutely abhor cream cheese.  When
> I read a recipe and I see that ingredient, I delete the recipe without
> reading to the end.  I already know I don't want it.  Yet I have never
> requested that people don't post things with cream cheese in it.
>
> There are many recipes where one must beat egg whites to a stiff peak.
> A lot of blind people are comfortable with this technique; I am not.
> Yet I don't get on here and complain about it; I simply hit Delete.
>
> Know your comfort zone and move on!  Why would you deprive others of
> something they may enjoy?
>
> Okay, I'll climb down from my soapbox, now, but it's going to be a
> long step down!  I will hit the Send button now, then I'm off to
> unsubscribe.
>
> Best to all,
>
> Jennifer
>
> On 7/23/16, Steve Stewart via Cookinginthedark
>  wrote:
> > I am posting the guide lines so please read.
> >
> >
> > List guide lines. Note, that the moderators addresses are in cluded at
> the
> > end of this message.
> >
> >
> >
> > 1. Keep messages on the topic of cooking.
> >
> > 2. Change subject lines to reflect the body of the message.
> >
> > 3. Avoid sending short, meaningless messages. Examples follow: "Thanks
> for
> > the recipe" "This sounds good" "Me too" Messages like this clutter up the
> > list and greatly increase the time it takes to read through posted
> messages.
> > If you want to thank someone for a recipe please do so off list.
> >
> > 4. Please limit posting of multiple recipes to about 5 to 7 per day. You
> > take the time to post them, so make sure that they get read. Bombarding
> the
> > list with 10 to 20 recipes will ensure that many are deleted instead of
> > read.
> >
> > 5. Questions, comments, complaints, and requests for assistance should be
> > directed to the list owner or the list moderators for proper handling.
> >
> > 6. Off Topic notices or solicitations must be sent to the list owner for
> > approval and posting to the list. Failure to do this may result in
> > suspension from the Cooking in the Dark list.
> >
> >
> >
> > Cooking in the Dark List Information. To subscribe to the list, send a
> > message to: cookinginthedark-requ...@acbradio.org and in the subject
> line,
> > put subscribe or unsubscribe. A confirmation message will be sent to your
> > address. When you receive it, simply reply to it to complete the
> > subscription or unsubscription transaction. If you need to get in touch
> with
> > the owner of this list, Dale Campbell, please send a message to:
> > cookinginthedark-ow...@acbradio.org Or: cookinginthed...@att.net
> >
> >
> >
> >
> >
> > To Contact the list moderator,  Steve Stewart, please send a message to:
> > cookda...@suddenlink.net
> >
> >
> >
> > Please include a FORWARDED list message with ALL HEADERS intact to make
> it
> > easier to help you. This list does not keep archives. Cooking in the
> Dark is
> > sponsored by Blind Mice Mart.   Visit them at www.blindmicemegamall.com
> >
> >  Have a MICE Day!
> >
> >
> >
> >
> >
> >
> >
> > Steve Stewart
> > CnD Moderator
> > 

Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Cindy Simpson via Cookinginthedark]

Naima,
I too would like to continue receiving these recipes.  I have no issue with
the recipes you've been sending and if I can't figure out how to modify a
recipe to make it accessible for me to cook as a blind person, it's not too
hard to hit the delete key.  I don't understand why others are making such
a huge stink about this.  Anyway, my enmail address is
autumnrain...@gmail.com.  If you do decide to stop sending your recipes to
the list, please add my email to the list of the others who wish to still
receive them as I have found several of your recipes to be delightful and
ones that I will hold on to and use.
Cindy Simpson


On Tue, Jul 19, 2016 at 2:36 PM, Nancy VanderBrink via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Same here!
>
> Sent from my iPhone
>
> > On Jul 19, 2016, at 11:51 AM, Naima Leigh via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
> >
> > Copycat Pioneer Woman Hoppin John Recipe
> >
> >
> >
> > Prep time: 10 minutes
> >
> >
> >
> > Cook Time: 1 hour
> >
> >
> >
> > Total Time: 1 hour 10 minutes
> >
> >
> >
> > Serves: 10
> >
> >
> >
> > Ingredients
> >
> >
> >
> > 1 whole onion, diced
> >
> >
> >
> > 4 cloves garlic, minced
> >
> >
> >
> > 1 whole green bell pepper diced
> >
> >
> >
> > 2 whole stalks Celery, diced
> >
> >
> >
> > 4 cups soaked Black-eyes Peas
> >
> >
> >
> > 5 cups low-sodium (no-sodium) Chicken Broth
> >
> >
> >
> > 1 whole Ham Hock or ½ lb. bacon, (optional turkey) chopped (optional
> smoked
> > turkey wings)
> >
> >
> >
> > Salt and pepper to taste
> >
> >
> >
> > 1 heaping teaspoon Cayenne Seasoning
> >
> >
> >
> > 1 bay leaf
> >
> >
> >
> > White or Brown Rice, for Serving
> >
> >
> >
> > Instructions
> >
> >
> >
> > 1.   Cook bacon pieces in a large pot over medium-high heat until
> > crispy.
> >
> > 2.   add onion, green pepper, celery to pot and stir.
> >
> > 3.   Cook for 3 to 4 minutes.
> >
> > 4.   Add in garlic and cook for another 1-2 minutes.
> >
> > 5.   Stir in rinsed beans, then add chicken broth, salt & pepper, and
> > cayenne to taste.
> >
> > 6.   Bring to a boil, then reduce heat and cover the pot for 30
> minutes.
> >
> > 7.   After 30 minutes, check the liquid level; if it’s soupy, cook
> with
> > the lid off for another 15-30 minutes or so.
> >
> > 8.   If it’s too thick, splash in a little more broth and keep
> covered
> > for another 15-30 minutes.
> >
> > 9.   Taste for seasonings.
> >
> > 10.   Add more spice if needed.
> >
> > 11.   Serve over white or brown rice, making sure to get plenty of the
> > cooking liquid Spooned over the top.
> >
> > 12.   Or, you may mix the bean mixture with the rice before serving
> (that’s
> > what I did).
> >
> >
> >
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Re: [CnD] An early morning request for Grilled cheese sandwich method

[Cindy Simpson via Cookinginthedark]

Very awesome suggestions! I never thought of putting a plate on the
sandwich. Thank you very much for this.


On Mon, Jul 11, 2016 at 10:04 AM, Kimber Gardner via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> I think grilled cheese turns out better if you butter the outside of
> the sandwich rather than the skillet. Also, I like to set a plate on
> top of the sandwich while it's cooking to help the cheese melt. I can
> usually tell by the sound of the sizzle if it's time to turn the
> sandwich.
>
>
>
> On 7/11/16, Cindy Simpson via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
> > Hi listers,
> > So I'm stuck with a bout of insomnia, and I'm wondering if a little snack
> > might help me get back to sleep again.  THe little snack I'm favoring
> today
> > is a grilled cheese sandwich.  But it has been years and years since I've
> > made one of these in the skillet and that is how I want to make one
> today.
> > Could someone give me a basic idea of how to do this? I know you melt the
> > butter, put your sandwich in, how long do you cook the sandwich on each
> > side?  I guess that's basically what I wanted to know was how long to
> cook
> > on each side.
> >
> > Thanks in advance you guys.
> > Cindy Simpson
> > ___
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> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> >
>
>
> --
> Kimberly
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Re: [CnD] Cookinginthedark An easier way to cook your sandwich

[Cindy Simpson via Cookinginthedark]

Thanks for the helpful hint, but I really don't have a grill that I would
feel comfortable using.  I do have a Hamilton Beach indoor grill but it is
very old and the coating is starting to come off, and I'd rather not pull
it down out of its hiding place just to make one sandwich as it's rather
big and bulky.

Again, thank you though.


On Mon, Jul 11, 2016 at 9:24 AM, Naima Leigh via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Hi, I know you want to use the skillet but have you thought of the George
> Forman Grill?
>
> It is a lot faster and there's no flames. It only takes a few minutes on
> each side to cook. Don't put too much butter or margarine because the
> cheese
> will melt everywhere and burn.
>
> It should take about 5 minutes to cook. I use my grill about every day and
> love it!
>
>
>
> Enjoy your sandwich
>
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Re: [CnD] An early morning request for Grilled cheese sandwich method

[Cindy Simpson via Cookinginthedark]

That helps tons. Thank you so much.


On Mon, Jul 11, 2016 at 9:31 AM, GARY WILLIAMS via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Hi,
> After the butter is melted and ready, I would cook it about three or four
> minutes. Try three at first. You can touch it and tell if it is browned
> enough after you have turned it over. I would do this on medium.
> Hope this helps.
> Nancy
>
> Sent from my iPhone
>
> > On Jul 11, 2016, at 10:06 AM, Cindy Simpson via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
> >
> > Hi listers,
> > So I'm stuck with a bout of insomnia, and I'm wondering if a little snack
> > might help me get back to sleep again.  THe little snack I'm favoring
> today
> > is a grilled cheese sandwich.  But it has been years and years since I've
> > made one of these in the skillet and that is how I want to make one
> today.
> > Could someone give me a basic idea of how to do this? I know you melt the
> > butter, put your sandwich in, how long do you cook the sandwich on each
> > side?  I guess that's basically what I wanted to know was how long to
> cook
> > on each side.
> >
> > Thanks in advance you guys.
> > Cindy Simpson
> > ___
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[CnD] An early morning request for Grilled cheese sandwich method

[Cindy Simpson via Cookinginthedark]

Hi listers,
So I'm stuck with a bout of insomnia, and I'm wondering if a little snack
might help me get back to sleep again.  THe little snack I'm favoring today
is a grilled cheese sandwich.  But it has been years and years since I've
made one of these in the skillet and that is how I want to make one today.
Could someone give me a basic idea of how to do this? I know you melt the
butter, put your sandwich in, how long do you cook the sandwich on each
side?  I guess that's basically what I wanted to know was how long to cook
on each side.

Thanks in advance you guys.
Cindy Simpson
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[CnD] Question about baking potatoes

[Cindy Simpson via Cookinginthedark]

Hi list friends,
I know I don't post that often but I've got a question that I'm hoping you
guys can answer.
I am interested in baking a potato for dinner later on tonight.  Normally
I'd do it in the microwave but these are fairly large baking potatoes and I
would like to do it in the oven instead.  Could anyone tell me how long and
at what temperature I should bake a fairly large potato in the oven?
Thanks so much in advance,
Cindy Simpson
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Re: [CnD] Sugar's Lemon Bars

[Cindy Simpson via Cookinginthedark]

I'm just curious, I did not know you could buy lemon bars.  What company
makes them and where do you find them?  Are they just in the grocery store
bakery?


On Wed, Mar 2, 2016 at 1:03 AM, Sandy via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> I love the lemon bars, but honestly, usually buy them, as everytime I
> attempt making them, they never turn out properly, and I have never found a
> recipe that worked, not even the Krustaez lemon bar mix. the center is too
> soft and gooey, nothing like when you buy them, and I do not care for the
> crust; when doing the crust, isn't it just on the bottom of the pan? not
> partially up the sides of the pan?
>
>
> Fear is just excitement in need of an attitude adjustment!
> -Original Message-
> From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, March 01, 2016 5:10 PM
> To: cookinginthedark@acbradio.org; 'Charles Rivard'
> Cc: Sugar
> Subject: Re: [CnD] Sugar's Lemon Bars
>
> I think it was about the lemon bars
>
> There is speaking grace. Colossians 4:6 says, "Let your speech be always
> with grace, seasoned with salt, that ye may know how ye ought to answer
> every man."
> ~Blessings, Sugar
>
>
> -Original Message-
> From: Charles Rivard via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, March 01, 2016 2:37 PM
> To: cookinginthedark@acbradio.org
> Cc: Charles Rivard
> Subject: Re: [CnD] Sugar's Lemon Bars
>
> Thanks, but what was a good idea?  There's no indication.
>
>
>
>
> If you think you're finished, you! really! are! finished!!
> -Original Message-
> From: gail johnson via Cookinginthedark
> Sent: Tuesday, March 01, 2016 4:01 PM
> To: cookinginthedark@acbradio.org
> Cc: gail johnson
> Subject: Re: [CnD] Sugar's Lemon Bars
>
> What a good idea Charles.
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[CnD] Question about frozen boneless turkey breast

[Cindy Simpson via Cookinginthedark]

Hello all,
I've listened to the cooking in the dark show 318 a number of times about
the preparation of boneless turkey breasts. I made up my mind I was going
to try my hand at baking one this year.  However, the only turkey breasts
my assistant and I could find had the bone in them until we looked in the
frozen section.  My assistant found a frozen boneless turkey breast that
came in its own roasting bag with different cooking instructions from the
ones I learned from listening to Dale's show. My assistant told me if I
wanted I could disregard the printed cooking instructions and follow the
ones I was taught instead and should get the same results.  Does anyone
have any thoughts on this?  For example, the instructions printed on the
bag said to cook at 375 degrees for an hour and 45 minutes. But Dale's
podcast said to cook at 325 for about the same amount of time.  I should
also note that this is about a 3-pound boneless breast I'm working with
here.  Any advice would be greatly appreciated.  I would love to just
disregard the cooking instructions on the bag and follow dale's
instructions, but this is my very first time doing anything like this and
I'm a little bit intimidated.

Thanks and happy Thanksgiving to those who celebrate it.

Cindy Simpson
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Re: [CnD] Good Morning

[Cindy Simpson via Cookinginthedark]

This is not a chat list.  This is strictly a list for discussions about
cooking.  It is very nice of you to chat but this just isn't the list for
that sort of thing.


On Mon, Nov 23, 2015 at 5:29 AM, Victoria via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

>
>
> Good morning all.  How is everyone doing this morning?
>
>
>
>
>
> Victoria E Gilkerson
>
>
>
>
>
>
>
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Re: [CnD] Get a FREE Product with your purchase in July!

[Cindy Simpson via Cookinginthedark]

Why is this spam being allowed to be posted on the list?  I thought this
was a spam-free group.


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cookinginthedark@acbradio.org wrote:

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