Re: [CnD] Coconut oil
If it doesn't smell rancid, I say it's still good. I did a quick Google search & here is what I found: It might be *one year*, two years or even *four years*, it depends. Because of that, you can safely assume that every coconut oil lasts at least a year, but a few years is the most common scenario. Here's a rule of thumb: as long as you can't notice your coconut oil is bad, it's fine. Remember, it can be used for more than just cooking. Courtney On Mon, May 22, 2017 at 9:10 AM, Wendy via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > How long does coconut oil keep? I've had mine 1-2 years & it does not smell > rancid. > Wendy > > ___ > 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] Food ideas
There are tons of things you can make. Most of the ingredients you listed can easily be left out of any recipe you make without much,if any, notice. My sister is allergic to onions so when I cook for her I will leave out any onions the recipe calls for. My husband doesn't like cheese of any kind. That was odd to me when I first met him because I came from a family where we put cheese on almost everything. Once I was married, I stopped putting cheese on things & have gotten to the point that I don't care for cheese all that much. Look thru some recipes & be creative. Good luck! -- Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] chicken thoughts
I was always afraid I wasn't cooking our meat long enough so I would always cook it just a little bit more making the meat tough & dry. I invested in a $30 talking cooking thermometer & I don't regret it one bit. If you can, I recommend folks invest in one of these wonderful kitchen tools. If you are unsure about what internal temp to cook which meats, just do a quick Google search before cooking to find out. -- Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Bacon question
> > For regular cut bacon, I cook at 400 for about 12-15 minutes depending on > how crispy I want it. -- Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking in The Dark Shows
> > I listen thru the Sero app. You can also listen too all shows on > www.cookinginthedark.libsyn.com . -- Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] easy creamy chicken
> > Yes. I would place chicken in a greased 9x13 baking dish, season chicken, > mix other ingredients as directed & bake for 45-60 minutes at 350. I would > also cover for 30-45 minutes, depending on your cooking time. The cooking > time will depend on the size & thickness of the breasts. Hope that gives you a little direction. -- Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Recipe Requestlemon Garlic Fish
I am looking for the Lemon Garlic Fish recipe that was on the show several years ago. If anyone has this recipe, could you please share it? Thank you in advance. -- Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buffalo Chicken & Potato Casserole
Buffalo Chicken and Potato Casserole Ingredients 1 bag baby gold potatoes (24–28 oz), halved 1/2 cup Buffalo wing sauce, divided 6 slices precooked bacon, coarsely chopped 1 3/4 lb boneless, skinless chicken breasts 1 1/2 cups shredded Mexican-blend cheese 1/2 cup french-fried onions 1/2 cup presliced green onions 1/2 cup ranch dressing Steps 1.Preheat oven to 450°F. Halve potatoes; place in microwave-safe bowl and cover. Microwave potatoes on HIGH 8 minutes. 2.Drain potatoes, then toss with 1/4 cup wing sauce; transfer mixture to 13- x 9-inch baking dish. Bake 20–25 minutes or until potatoes are fork tender, stirring once halfway through bake time. Meanwhile, chop bacon. Cut chicken into 1/2-inch cubes (wash hands). 3.Reduce heat to 400°F. Combine chicken with remaining 1/4 cup wing sauce, then stir into potatoes. 4.Combine remaining ingredients (including bacon); top potatoes with mixture. Bake 15–18 more minutes or until center of casserole is 165°F. Let stand 5 minutes to cool. Serve. (Makes 6 servings.) ***Cook's Notes: I used about 1 1/2 pounds of red potatoes instead of what the recipe calls for because that's what I had on hand. -- Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Batter on chicken
> > You can use a heated baking stone & flip half way thru or I use the rack > from my roasting pan. I cover the pan with foil, place rack in pan, spray > rack with cooking spray & then place chicken on rack. That allows some of > the hot air to get under there & prevents moisture. I do not flip my > chicken. That's mostly out of laziness & I don't have the sogginess problem. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Amount of recipes
I am becoming frustrated with the numerous recipes from one or two folks. Especially the copycat recipes that we can all research if we want them. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Appetizer CHILI CHEESE DIP(Was: Looking for the one using chili and Velveeta cheese and rotel tomatoes)
When I make cheese dip, I use one can of Rotel for each pound of cheese. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Moink Balls was Football Food
Moink Balls Recipe by Malcom Reed www.howtobbqright.com 1 package meatballs, thawed 1 package bacon Tooth picks Bar-B-Que rub 18 oz. Bar-B-Que sauce 1/2 cup Apple jelly Directions Cut bacon in half. Wrap bacon halves around meatballs & secure with a toothpick. Season bacon wrapped meatballs with bar-b-que rub. Get your smoker or grill set at 275 degrees and place these bacon-wrapped meatballs on the cooker. Because the meatballs are already cooked, you aren’t worried about the internal temp – but you want to cook until the bacon has a great, mahogany color. This typically takes 1 – 1.5 hours. I suggest to start checking on your Moink Balls at the 45 min mark and keep an eye on them until they have the color you want. Mix bar-b-que sauce & jelly to make a glaze. Dip each Moink Ball in the glaze and place it back on your cooker for 10 – 15 minutes to allow that sauce to set. Once your glaze has set, all that’s left to do is serve and eat. Notes: 1. I'm not sure of the sized bag of meatballs I get. It's just the only size my store carries. 2. The bacon package is about 12-16 oz. when bacon is laying with the strip running length wise (left to right), cut the slab in half 3. For the bar-b-que rub, I use a brand called "Butt Rub" 4. Use your favorite bar-b-que sauce. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Football Food
As many of you know, college football starts later this week. I am looking for some great tail gating recipes to go along with the great recipes that I have gotten from past episodes of Cooking in the Dark. What are some of your favorites? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] questionns about measureing liqur
> > Charles, There are no typos in the message. What part is confusing? Please be specific so we can better help you understand. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Beefy Macaroni Casserole
Beefy Macaroni Casserole INGREDIENTS 4 tablespoons unsalted butter (1/2 stick) 2 medium red bell peppers, cored, seeded, and cut into medium dice 1 medium yellow onion, medium dice 2 medium garlic cloves, finely chopped 1 tablespoon kosher salt, plus more as needed 1 teaspoon dried oregano 1 teaspoon paprika 3/4 teaspoon freshly ground black pepper, plus more as needed 2 tablespoons tomato pasteo 1 pound lean ground beef 1 pound elbow macaroni 1/4 cup all-purpose flour 2 cups whole milk 1 (15-ounce) can crushed tomatoes (with juices) 1 cup low-sodium chicken broth or stock 3 cups shredded sharp cheddar cheese (about 8 ounces) INSTRUCTIONS Bring a large pot of heavily salted water to a boil over high heat. Heat the oven to 400°F and arrange a rack in the middle. Meanwhile, melt the butter over medium heat in a large saucepan or Dutch oven. Add the bell peppers, onion, garlic, measured salt, oregano, paprika, and measured pepper and cook, stirring occasionally, until the vegetables are softened but not browned, about 7 to 10 minutes. Add the tomato paste, stir to combine, and cook until the raw flavor has cooked out, about 1 minute. Add the ground beef, season with salt and pepper, and cook, breaking the meat into smaller pieces with a wooden spoon, until it’s just cooked through and no longer pink, about 5 minutes. Meanwhile, add the pasta to the boiling pot of water and cook until still chewy and underdone, usually 1 or 2 minutes less than the package directions suggest (the pasta will finish cooking in the oven). Drain and rinse with cold water until no longer steaming; set aside. Add the flour to the beef mixture and cook, stirring occasionally, until the raw taste has cooked out of the flour, about 2 minutes. Add the milk, tomatoes and their juices, and broth or stock, stir to combine, and bring to a simmer. Add the cooked pasta and 1 1/2 cups of the cheese and stir to combine. Continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 1 minute. Taste and season with salt and pepper as needed. Transfer to a 5-quart baking dish, sprinkle with the remaining 1 1/2 cups of cheese, and bake until bubbling and lightly browned on top, about 25 to 30 minutes. Transfer to a wire rack and let cool for 5 minutes before serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] new cooking app for iDevices
ThIs sounds great, but how much does it cost? What are the overall user reviews? If you haven't used this app, why are you telling us about it? This is like posting a recipe that you haven't attempted to cook yourself. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Peanut Butter Cookie Recipe Help
Thank you so much! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Peanut Butter Cookie Recipe Help
I have been listening to back episodes of Cooking in the Dark & Dale has mentioned a recipe for peanut butter cookies. The ingredients are 1 cup peanut butter, 1 cup sugar & 1 egg. Now for my question: what temp. & how long do I cook the cookies? I would love to make these for my peanut butter loving husband. Thanks for your help. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] ranch dressing
> > Below is the recipe I use to make my own Ranch seasoning mix. You can > substitute powdered milk in place of the dry buttermilk. Hope this is what you are looking for. Courtney ~~ HOMEMADE RANCH SEASONING MIX from www.gimmesomeoven.com INGREDIENTS: 1/3 cup dry buttermilk (**see note below**) 2 Tbsp. dried parsley 1 1/2 tsp. dried dill weed 2 tsp. garlic powder 2 tsp. onion powder 2 tsp. dried onion flakes 1 tsp. ground black pepper 1 tsp. dried chives 1 tsp. salt DIRECTIONS: Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency. Store in an airtight container in the refrigerator for up to 3 months. *3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix **TO MAKE RANCH DRESSING: Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo. **You can omit the buttermilk powder if you would like to use fresh buttermilk, or if you would just like the straight spices for the seasoning mix.** ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Blueberry BBQ Sauce
Blueberry BBQ Sauce Ingredients 4 cups fresh blueberries (can sub frozen thawed blueberries) 2 cups chicken stock (can sub vegetable stock) 1/2 cup ketchup 1 lemon, juiced 1/2 cup brown sugar 1/4 cup balsamic vinegar 2 tablespoons blackberry preserves 2 tablespoons soy sauce 2 teaspoons kosher salt 2 cloves of garlic, grated or finely minced 1 inch piece of ginger, grated 1/2 teaspoon cayenne pepper Instructions Add blueberries and chicken stock to a medium pot over high heat and bring to a simmer. Cook until blueberries start to break down, about 6-7 minutes. Mash blueberries well in the pan. Then let the blueberry mixture cool a bit and add to a blender. Blend well. Press blueberries through a mesh strainer. Add sauce back to pot and bring back to a simmer over medium heat. Add other ingredients to the pot and continue to simmer for 30 minutes, or until sauce is thick and coats the back of a spoon. Taste and season BBQ sauce with salt as needed. Allow sauce to cool. Store in an air tight container in the refrigerator. Yield: makes 3 to 4 cups of sauce ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Herb Crusted Pork Chops
Melts faster ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Herb Crusted Pork Chops
Herb Crusted Pork Chops Ingredients 1/3 cup butter, cubed 2/3 cup butter and herb-flavored mashed potato flakes 2/3 cup grated Parmesan cheese 3/4 teaspoon garlic powder 4 bone-in center-cut pork loin chops 2 tablespoons canola oil Directions In a shallow bowl, melt butter. In a large resealable plastic bag, combine the potato flakes, cheese and garlic powder. Dip chops, one at a time, in butter, then place in bag; seal and shake to coat. In a large skillet, cook chops in oil over medium heat for 7-8 minutes on each side or until a thermometer reads 160°. Yield: 4 servings. >From Taste of Home website ~~~ Note: I made this recipe twice. Once following the recipe above & once with the modifications listed below. Remember, cooking times will vary by oven, thickness & pan used. Rub olive oil on a baking stone & place in cold oven. Turn on oven & preheat oven & baking stone to 400* F. Place prepared pork chops on hot baking stone & bake for 30 minutes or until instant read thermometer reads 165* F. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Congo Bars
> > Any nut you like. I don't like nuts in mine, so I leave them out. Be > warned, these are very rich. You might want a scoop of vanilla ice cream to > cut the sweetness. Lol Feel free to share this recipe. Please let me know what you think. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Congo Bars
Sorry. Chopped nuts. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Congo Bars
CONGO BARS 3/4 cup shortening 1 pound brown sugar 3 eggs 2 ¾ cup flour 1 ½ teaspoon baking powder 1 teaspoon salt 1 cup nuts 16 oz Semi Sweet Chocolate Chips Cream shortening and brown sugar. Add eggs and beat well. Sift flour, baking powder and salt. Add to cream mixture. Then add nuts and chips. Batter is very stiff. Spread on a greased 9 x 13 inch pan. Bake at 350 degrees for 25 to 30 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Mexican chicken and rice. Help>
I have had similar problems in some of my rice dishes. I have learned to cook the rice before putting it in the dish. So to answer your question, I would cook it before putting in the dish & then follow the rest of the directions for the recipe. Hope this helps. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] my very! hot! crock pot chili
With my experience grilling burgers on an indoor grill, it takes about 7-8 minutes for the meat to get done. That is a starting point. You can also boil ground beef. I put my meat in a large pot, crumble it with my hands, put enough water in the pot to cover the meat plus another inch of water, season with your favorite seasonings, turn heat to high until the water boils, turn heat to medium/high & boil for 30 minutes. When done, drain & then stir meat into your dish. Finally, you can cook it in the crockpot if time allows. Place crumbled raw meat in crockpot, season with your favorite seasonings, add about 1 cup of water (amount depends on amount of meat you are cooking, use your own judgement), turn crockpot on high, cook for 3 hours, stirring occasionally, when done, drain & then stir into your dish. All three methods are less greasy than frying. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cornbread question
Someone told me about seeing Paula Deen cooking cornbread on a waffle maker. Has anyone ever cooked cornbread this way? If so, could you tell me about your experience & any tips. Thanks so much! Courtney Smith ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Popcorn Chicken
> > THANK YOU, CINDY!! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Peanut Butter Bars
> > If you use chocolate chips instead of the butterscotch, these taste like > Reese cups. Yum! Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Flour?
> > Im not directing this to you, but to your doctor. I have a relative who > suffers from a gluten intolerance & it is NOT a fad! I can not tell you how > many times she has ended up in the ER because of cross contamination from > something that has gluten. Cilliac (sp?) disease is real! I encourage you > to find a doctor who understands the disease & will treat it as seriously > as any other disease. Best wishes, Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Frying and brownness of fried bread for Charles
> > A screen colander will work. I use a screen colander & wooden spoon. I > "scrub" the spoon over the screen to get the ingredients thru the colander > quicker than just shaking it. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Flour?
it sounds as if you may have a gluten allergy. Make an appointment with your doctor & ask to be tested for gluten intolerance. Let him/her know what you have shared with us. Try to stay away from as many processed foods as you can until you find out what is going on. I'm so sorry you are going through this. Blessings, Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
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. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Navajo Fry Bread
> > From reading the directions, it depends on the thickness of the rolled > dough. Do you plan to make these? Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Indian Tacos - Fry Bread
> > Charles, How did you come to the conclusion there are ingrediens missing? Ingredients & directions for making the bread are included. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe for peach cobbler
> > i like a lot of peaches in my cobbler so I use two cans without increasing > the batter. If you use AP flour, you will need to add baking powder, baking soda and/or salt. I have always used SR flour for this recipe as that is what I use most of the time. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe for peach cobbler
Peach Cobbler 1 cup self rising flour 1 cup sugar 1 cup milk 1-2 cans sliced peaches (about 15 oz. can) 1 stick butter Preheat oven to 350 F. Place butter in 9x13 pan & place in oven for butter to melt. Mix flour, sugar & milk. After butter has melted, remove pan from oven & pour I'm undrained peaches & then pour over batter mixture. DO NOT STIR! Place in oven & cook for 1 hour. Note about peaches: I like my cobbler very peachy, so I use two cans. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Snickers Chocolate Cookie Cups
Another variation is to use the cookie dough & instead of Snickers bars & frosting, use Hershey's Kisses. So, roll the dough into 36 or so balls, press into mini muffin tins, place a Kiss in the center of each ball dough & bake as directed in Snicker bar recipe. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Snickers Chocolate Cookie Cups
> > To make this easier & quicker, you can use a refrigerated peanut butter > cookie dough instead of the cookie mix pouch & ingredients listed to make > cookie dough. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Muffin Tin Doughnuts
Just a note for those who didn't know, 8 tablespoons of butter equals 1/2 cup which equals one stick. I got this information by doing a simple Google search, "How many tablespoons are in one stick of butter?" Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] guidelines; all members please read
For the amount of time it has taken folks to type out a nasty complaining email (or two or three...)) each of you could have searched the Internet for cooking directions. As blind people all we ask for is independence. So, grow up, stop complaining, & spend a little time researching a solution to your problem. It's not being independent when you are asking folks to hand you everything. Geez, do just a little work for yourselves! Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] what heat?? - Re: guidelines; all members please read
> > What does the weather have to do with cooking? Weren't you one of the > folks complaining about posts not being on topic? If so, follow your own advice & stick to the subject of cooking & recipes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] RANCH PRETZELS (APPETIZERS)
This is also yummy when using oyster crackers. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] crazy cake
> > Thank you for the explanation. Has anyone made the brownie variation? If so, is it a cake like brownie? I'm in search of a homemade cake like brownie recipe. Thanks, Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] crazy cake
> > So, what makes this cake crazy? Sounds like the ingredients for a red > velvet cake. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crispy Oven-fried Chicken Tenders
> > That is top secret. Salt, pepper , some garlic powder, etc. or what ever > you want to season. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Crispy Oven-fried Chicken Tenders
I have made some amazing oven-fried chicken tenders. I don't measure most of the ingredients, so I'm just guessing here. 1 package boneless, skinless chicken tenders About 1 cup SR flour, seasoned with my family's seasoning blend 1 egg beaten, about 1/2 cup milk (regular or buttermilk). This depends on what I have in the fridge. About 1-1/2 cup seasoned Panko, seasoned (see note on flour) Butter flavored cooking spray Directions: Dredge tenders in flour, egg or milk then Panko. Place on rack in roasting pan. Spray tops with cooking spray. Bake at 350 until done, about 30 minutes. Cooking times vary depending on size & thickness of tenders & your oven. I suggest using a talking meat thermometer & cook until thickest part of tender is 165 F internally. I plan to cook these soon & using a baking stone & flipping the tenders half way through. These tenders come out super crispy & delicious. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Tip from a blind person
Chicken bacon ranch wraps There is an appetizer that takes a packet of taco seasoning mix & cream cheese that has been combined & then spread on a flour tortilla. Then top with onions, tomatoes, black olives, shredded cheese. My family & I would make them for some catering events. I'm sorry I don't remember the exact ingredients & amounts. A quick search online for wraps will give you a good sampling & you can build from there. Dont forget chicken salad, tuna salad, ham salad, etc. Veggie wraps The list is endless! Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] making watermelon rind pickles
> > Yes, that is the outside rim. It is usually about an inch or so. I can't > remember if there is a texture difference. Hope that helps some. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Tip from a blind person
Add some jam or jelly to make yourself a PB Yum! Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] purpose of the list concern
I will agree to a certain degree. Some of the recent recipe posts have sounded good & I have saved a few. Please remember there are different cooking methods & tools to use in cooking. In stead of deep frying, try oven frying. Want to know if your chicken is done & can't see the clear juices? Invest in a $30 cooking thermometer. There is a wealth of knowledge at our finger tips with the Internet & search engines. Two things to consider: 1. Research different cooking techniques for a recipe you would like to try. Post your findings to the list for others to glean from. Who knows, you just might spark another idea from another list member. 2. Don't want to read all the recipes? Deletethen Instead of complaining, be active! Just my thoughts. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking in the Dark Podcast
I am listening to past episode through the I blink radio app. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] question about a French toast recipe
Rebecca, I don't see any reason why you couldn't tear the bread into chunks. I would make sure that all of the chunks were coated before cooking. Let us know how it turns out. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN
> > Has anyone tried the apple machine that is in the blind mice mall? Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Talking Microwave
> > My husband & I bought our microwave from Lowe's five years ago. We placed > bump dots on the numbers of the key pad & Dymo tape on specifically named > buttons. For example the pop corn button has a brailled label with the > letters opc, df for defrost, etc. Hope this helps. Courtney ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
