[CnD] Indoor smokeless grills

[Earl Funk via Cookinginthedark]

Sent from my iPhone 
Hi all
I've heard of three grills on the late night shopping network
Powers Phillips and Gotham are the brand names
Has anyone used one if so can you give me a summary on operating and taste 
Thanks
Elf
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Re: [CnD] looking for cooking ideas and suggestions

[Earl Funk via Cookinginthedark]

Hi
I would cook the Mac then mix in a can of cream of mushroom soup add the spam 
Bake in oven with som cracker crumbs on top 

Sent from my iPhone

> On Aug 18, 2017, at 12:27 PM, Jamie Prater via Cookinginthedark 
>  wrote:
> 
> Hi, I am making macaroni and cheese tonight and have heard spam goes well
> with it.  Can anybody give me any ideas on how to doctor this recipe up and
> add more fun things in or on this concoction to make it more fun to eat or
> have spiced up?  Thanks and have a blessed day.
> 
> 
> 
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Re: [CnD] Mom's Chocolate Gravy

[Earl Funk via Cookinginthedark]

My granny would serve biscuits with hers
Us kids cleaned our plates 
I accidentally put chocolate milk in my white gravy  it came out good 

Sent from my iPhone

> On Apr 2, 2017, at 4:43 AM, Sugar lopez via Cookinginthedark 
>  wrote:
> 
> Hi
> Yes, I have used it to dip fruit, pound cake, drizzle over cookies, 
> individual cakes(I would pour a little on the plate and place a piece of 
> marbel cake on top so it can soak up some with fresh strawberries  around it.
> Smile
> Sugar
> Be gentle and you can be bold; be frugal and you can be liberal; avoid 
> putting yourself before others and you can become a leader among men.
> Lao Tzu 
> -Sugar 
> 
> 
> -Original Message-
> From: Susan Lumpkin via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, April 02, 2017 2:33 AM
> To: cookinginthedark@acbradio.org
> Cc: Susan Lumpkin
> Subject: Re: [CnD] Mom's Chocolate Gravy
> 
>Have you made this before? What would you put it on, cake or something 
> like that? Have a good week.
> 
> Susan
> 
> -Original Message-
> From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Sunday, April 2, 2017 4:24 AM
> To: CND 
> Cc: Sugar lopez 
> Subject: [CnD] Mom's Chocolate Gravy
> 
> Mom's Chocolate Gravy
> 
> 1 cup sugar
> 
> 1 1/2 cups milk
> 
> 1 1/2 tablespoons all-purpose flour
> 
> 2 tablespoons baking cocoa
> 
> 2 tablespoons butter
> 
> Combine all ingredients in a small saucepan over medium heat. Cook and stir 
> until desired consistency is reached.
> 
> Makes 8 to 10 servings.
> 
> 
> 
> 
> 
> A wise old owl lived in an oak
> The more he saw the less he spoke
> The less he spoke the more he heard.
> Why can't we all be like that wise old bird?
> 
> - Edward Hersey Richards
> 
> -So True, Sugar
> 
> 
> 
> 
> 
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Re: [CnD] Stuffin Waffles?

[Earl Funk via Cookinginthedark]

Hey
I heard on the Rachael Ray Show a left over stuffing made into waffles.  I 
think fried chicken would go good with these waffles.  

Done made me hungry 
Thanks
Earl

Sent from my iPhone

> On Dec 4, 2015, at 8:08 AM, Food Dude via Cookinginthedark 
>  wrote:
> 
>Howdy All,
> did something a little off the wall yesterday evening.
> I had some left over Apple Sausage Pecan Stuffing from Thanksgiving.
> It was frozen in the freezer...
> I thawed it out, added just a little water, just enough to get the stuffing 
> moist enough to stay stuck together when I squeezed it into a ball about 
> tennis ball size.
> Then I plopped it onto my hot waffle iron, and closed the lid!
> The result...a delicious waffle made of stuffing!
> I served the waffles along with some chicken noodle soup I made!
> Anyway, just a fun little idea with a different twist from my kitchen!
> Keep on Cooking!
> Dale Campbell
> Cooking In The Dark Show
> 
> 
> 
>> On 12/1/2015 4:33 AM, Parham Doustdar via Cooking wrote:
>> Hi Sandy,
>> 
>> My experience with squeezing of bottles is the same: I am not sure whether 
>> this squeeze made anything come out from the bottle, or I need to try again. 
>> Also, sometimes, some squeezes produce a big dollop of sauce, whereas 
>> sometimes nothing comes out.
>> 
>>> On 12/1/2015 1:53 PM, Sandy via Cookinginthedark wrote:
>>> Victoria,
>>> If alone, and in a rush, I use my fingers, of course, thoroughly washing
>>> hands first. I sometimes use those bottles where you squeeze out the mayo or
>>> mustard, instead of getting it out of the jar with a knife. that works
>>> better, and you can go all over the bread or roll and keep moving the jar,
>>> and squeeze, and it comes out pretty neatly.
>>> 
>>> 
>>> Fear is just excitement in need of an attitude adjustment!
>>> -Original Message-
>>> From: Victoria E Gilkerson via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Tuesday, December 01, 2015 1:35 AM
>>> To: cookinginthedark@acbradio.org; 'Tom'
>>> Subject: Re: [CnD] Question: spreading butter, jam, or cheese on a piece of
>>> bread
>>> 
>>> 
>>> Tom, I know what you mean and what you are saying.
>>> 
>>> I don't like to make a fool of myself and there have been many times I have
>>> not eaten the particular thing so I would not be made the laughing stock.
>>> 
>>> I can well remember in school when we used to get cartons of milk daily.
>>> Rather than be imbarrassed or get laughed at because I couldn't open the
>>> cartons, I would simply give my milk away.  Finally I had the courage to
>>> tell my mother and she showed me how to open the cartons.  She wasn't the
>>> most patient in those matters.
>>> 
>>> Getting back to your sandwich eilemma, if you are with friends that can see,
>>> you can always ask them to do it.  There is no shame in that. You don't
>>> have to go without the spreads you want on you're sandwiches because of
>>> feeling inadequate to be able to spread them.  If you are in a restaurant
>>> and you are alone, you can always ask the wait staff to fix it. Just like
>>> asking them to cut meat for you before they bring food to the table.
>>> 
>>> I hope this gives you some encouragement.
>>> 
>>> Victoria
>>> 
>>> 
>>> -Original Message-
>>> From: Tom via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
>>> Sent: Tuesday, December 01, 2015 1:26 AM
>>> To: cookinginthedark@acbradio.org; 'Mike and Jenna'
>>> Subject: Re: [CnD] Question: spreading butter, jam, or cheese on a piece of
>>> bread
>>> 
>>> Oh, interesting.  You use your fingers for spreading?
>>> I have two questions.
>>> What about peanut butter?
>>> And, what if you wanted to do a sandwich and wanted both mayonnaise and
>>> mustard or something like that?  What are good ways to spread those things?
>>> 
>>> I find myself somewhat apprehensive when I'm with friends and they're all
>>> making their sandwiches or whatever.
>>> Sometimes I eat my sandwiches or toast plain because I don't always know how
>>> to do this.
>>> 
>>> 
>>> 
>>> -Original Message-
>>> From: Mike and Jenna via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Saturday, November 28, 2015 8:08 AM
>>> To: cookinginthedark@acbradio.org; 'Parham Doustdar'
>>> Subject: Re: [CnD] Question: spreading butter, jam, or cheese on a piece of
>>> bread
>>> 
>>> Hi,
>>> 
>>> I just get over myself wash my hands with soap and use my fingers for most
>>> things except peanut butter.
>>> 
>>> -Original Message-
>>> From: Parham Doustdar via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Saturday, November 28, 2015 10:58 AM
>>> To: cookinginthedark@acbradio.org
>>> Subject: [CnD] Question: spreading butter, jam, or cheese on a piece of
>>> bread
>>> 
>>> Hi,
>>> 
>>> This has been bugging me for a while, so I wonder if anyone has developed
>>> their own personalized technique for this.
>>> 
>>> When I want to spread something on 

Re: [CnD] Ot; birthday greeting

[Earl Funk via Cookinginthedark]

Happy B-Day Dale 
Thanks for the shout out  keep those good tips and recipes rolling

Earl and my better half Penny 

Sent from my iPhone

> On Nov 5, 2015, at 4:51 AM, Steve Stewart via Cookinginthedark 
>  wrote:
> 
> happy birthday goes to dale campbell. hope you have a good one. Steve Stewart
> CnD Moderator
> email; cookda...@suddenlink.net
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Re: [CnD] need assistance

[Earl Funk via Cookinginthedark]

Steve,
I have not been able too sign in blind mice mart.
I'm not sure if my email is elf.funk or elffunk 
If the period is between the two f's.
I think my password is ( 01 tell ok) 
Please let me know or should I call for info 
Thanks
Earl 


Sent from my iPhone

> On Oct 1, 2015, at 11:30 AM, Steve Stewart via Cookinginthedark 
>  wrote:
> 
> 
> 
> 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. 
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> Cooking in the Dark List Information. To subscribe to the list, send a 
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> To Contact the list moderator,  Steve Stewart, please send a message to: 
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> Please include a FORWARDED list message with ALL HEADERS intact to make it 
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> sponsored by Blind Mice Mart.   Visit them at www.blindmicemegamall.com
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> Have a MICE Day!
> 
> 
> 
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> email; cookda...@suddenlink.net
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Re: [CnD] Question About Substituting Fresh Tomatoes for Canned in the Crockpot

[Earl Funk via Cookinginthedark]

U might want to remove the skins and seeds 

Sent from my iPhone

> On Sep 10, 2015, at 8:28 AM, ellen telker via Cookinginthedark 
>  wrote:
> 
> Hi, 
> I have lots of fresh tomatoes and I want to use some in a crockpot chicken 
> recipe instead of canned.  Do I need to add liquid and if so what kind and 
> how much?  
> Ellen
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Re: [CnD] Impossible pineapple pie

[Earl Funk via Cookinginthedark]

Does this not have a crust  
Sounds good 

Thanks
Sent from my iPhone

 On Feb 9, 2015, at 8:36 AM, Nancy Martin via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Impossible Pineapple Pie
 
 1 (14 ounce) can sweetened condensed milk
 1 (16 ounce) can crushed pineapple in natural
   juice, drained, with juice reserved
 2 tablespoons butter, softened
 3 eggs
 1/2 cup biscuit baking mix
 1/2 teaspoon almond extract
 1 teaspoon vanilla extract
 
 Heat oven to 350 degrees F. Grease a 10-inch pie plate.
 
 With electric mixer blend sweetened condensed milk, pineapple juice, eggs, 
 biscuit mix and extracts. Arrange pineapple on bottom of pie plate. Cover 
 with sweetened condensed milk mixture. Bake for 35 to 40 minutes or until 
 custard is firm. Allow to stand 5 minutes before serving or let it chill.
 
 
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Re: [CnD] skimming fat

[Earl Funk via Cookinginthedark]

If I have a sauce or stew, I will take a few paper towels, wad them into a ball 
; then flatten them out the size of the pan.
I lie them on the top of the sauce , pressing lightly then remove.
You may have to repeat,depending upon the amount of grease.
The wadding makes the paper towels more absorbent.

Sent from my iPhone

On Oct 20, 2014, at 8:31 AM, rebecca manners via Cookinginthedark 
cookinginthedark@acbradio.org wrote:

 I'm just thinking out loud here, but what about draining the liquid into a 
 bowl through a strainer or collander? Would the fat--or most of it--be 
 trapped in the spaces between the holes?
 
 Just my thoughts,
 
 Becky
 
 -Original Message- From: Sharon Schauer via Cookinginthedark
 Sent: Sunday, October 19, 2014 11:59 AM
 To: cookinginthedark@acbradio.org ; Abby Vincent
 Subject: Re: [CnD] skimming fat
 
 If you are totally blind as I am, can you swish a slice of bread across the 
 top of the liquid to remove the fat? That's what my Mom used to do. Of course 
 she was sighted and maybe that makes a difference. I've used the bread method 
 and nobody ever said anything. Maybe they were just being nice. I've also 
 made things a day ahead and put the food in the refrigerator and peeled the 
 fat off with clean fingers thinking that method might work the best.I just 
 thought I would mention both methods and see what people thought.
 
 Sent from my iPhone
 
 On Oct 18, 2014, at 7:29 PM, Abby Vincent via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Even when your dish is warm, the fat rises to the top.  You can take a flat
 spoon and slide it across the top of the dish you're making.  I don't know
 of a way to tell when the contents of the spoon contains liquid but little
 or no fat except by tasting what's in the spoon. Letting it cool and
 removing the solid fat is the most efficient way.  It does mean you have to
 allow more time to make the dish.
 Abby
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Nicole Massey via Cookinginthedark
 Sent: Saturday, October 18, 2014 11:48 AM
 To: cookinginthedark@acbradio.org; 'Will Henderson'
 Subject: Re: [CnD] skimming fat
 
 The easiest way is RJ's way -- cook it the day before and stick it in the
 fridge. The fat will turn solid on top of the liquid, and you can just scoop
 it out with a spoon or pull it out with clean fingers. It's one of the
 common ways sighted people deal with this too.
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of Will Henderson via Cookinginthedark
 Sent: Saturday, October 18, 2014 1:26 PM
 To: cookinginthedark@acbradio.org; 'RJ'
 Subject: Re: [CnD] skimming fat
 
 I've been wondering about this as well, as when I've tried to do a
 pork roast in the slow cooker, people have said it has fat and that it
 needed to be skimmed, so they end up doing it for me.
 How do we go about doing this?
 
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org]
 On Behalf Of RJ via Cookinginthedark
 Sent: Saturday, October 18, 2014 10:14 AM
 To: cookinginthedark@acbradio.org; Nancy Martin
 Subject: Re: [CnD] skimming fat
 
 Yes, Put it is the refrig and it is even easier to remove the fat.
 - Original Message -
 From: Nancy Martin via Cookinginthedark
 cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org
 Sent: Saturday, October 18, 2014 1:02 PM
 Subject: [CnD] skimming fat
 
 
 Hi everyone,
 As I write this, my crockpot cooks pork steaks. I'm considering
 thickening
 
 the sauce into gravy. Usually I don't keep the sauce because what
 I've
 read about how to skim the fat seemed too complicated. I'd like some
 tips
 about how to skim fat from the sauce. Is it as simple as letting it
 cool
 and the hardened fat will be on top, ready for skimming?
 Thank you,
 Nancy Martin
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Re: [CnD] Slow Cooker Chicken Fajitas

[Earl Funk via Cookinginthedark]

You can also get a fajita seasoning . It comes in a packet like the taco 
seasoning,usually next to the taco seasoning.

Sent from my iPhone

On Oct 11, 2014, at 12:27 AM, Kimsan via Cookinginthedark 
cookinginthedark@acbradio.org wrote:

 Ok, I got everything below, but not the cumin, so I will try it with taco
 seasoning, let's see how it goes.
 
 
 Success is the result of perfection, hard work, learning from failure,
 loyalty and persistence. Colin Powell
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Nancy Martin via Cookinginthedark
 Sent: Thursday, October 9, 2014 12:05 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Slow Cooker Chicken Fajitas
 
 Slow Cooker Chicken Fajitas
 
 
 Number of Servings:6
 
 
 
 Ingredients:
 
 1 Yellow onion, sliced
 
 3 sweet peppers, sliced
 
 1 1/2 pounds boneless chicken breast or thighs
 
 1/2 cup low-sodium chicken broth
 
 1/4 teaspoon salt
 
 2 tablespoons cumin
 
 1 1/2 tablespoons chili powder
 
 1 tablespoon lime juice
 
 6 (8 inch) whole wheat tortillas
 
 
 
 Directions:
 
 Combine onion and peppers in the bottom of a greased slow cooker.
 
 Lay chicken over veggies.
 
 Pour chicken broth over the top.
 
 Sprinkle with the spices.
 
 Pour lime juice over the top.
 
 Cover and cook on low for 8hours(or on High for 4-6 hours.)
 
 When meat is done, shred with two forks and stir back into juices.
 
 Serve meat mixture with slotted spoon on tortillas with your choice of
 toppings.
 
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Re: [CnD] Incuction cooking Chicken finger or tenders

[Earl Funk via Cookinginthedark]

Does the cooktop have the degrees on it? If so,what temperature was used.
I bought one of the new waves,but have not figured it out yet.can you get a 
griddle from amazon?
Thanks


Sent from my iPhone

On Oct 2, 2014, at 4:41 PM, RJ via Cookinginthedark 
cookinginthedark@acbradio.org wrote:

 Pound one chicken breast to about 1/2 inch thick
 Cut into strips
 Dredge in some  flour
 I added a little cayenne pepper, black pepper and a little salt into the 
 flour.
 Shake off the excess flour
 Beat a little yogurt  or milk into a egg.
 Drag the floured tenders through the egg.
 Now coat with Italian bread crumbs.
 Add a little oil to a skillet. Place induction plate on high medium heat and 
 fry until done.
 Cut up a sweet potato into French fries. and do the same as you did with the 
 chicken.
 RJ 
 
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Re: [CnD] Cabbage/hamburger. Magnetic hot plate

[Earl Funk via Cookinginthedark]

Sounds good. I like fried cabbage with rope sausage,summer,or kea balsa.
I also put onions and kick it up a notch with cajun seasoning.
it must be my south mouth..ha ha 
s

Sent from my iPhone

On Oct 1, 2014, at 7:13 PM, RJ via Cookinginthedark 
cookinginthedark@acbradio.org wrote:

 I like my Magnetic hot plate so well, I decided to purchase a Infrared 
 convection oven from Amazon. The reviews claim these oven last about a year, 
 and cook much faster, but cook food every bit as good as a traditional oven. 
 We shall see. for I bought a Rosewill infrared oven for $36.99 which included 
 SH. For every thing I read on these ovens, no matter if you pay $149 to 
 $36.99, they last about the same.
 RJ
 Now for the latest thing I cooked on the Magnetic hot plate.
 Slice up a medium onion into onion rings.
 A large sweet pepper , slice into 1/4 inch strips.
 couple cloves of garlic, minced
 1 pound of hamburger.
 As much cabbage as you like. I use/4 of a large head.
 
 Directions.
 Fry the onions/peppers until almost done.
 Add the mince garlic.
 Than fry the hamburger until done.Slice up the cabbage into thin strips and 
 add to skillet. Cook on low until cabbage suits your taste. About twenty 
 minutes for me.
 
 
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