Re: [CnD] Messages are still coming through as attachments

[Holly Anderson via Cookinginthedark]

--- Begin Message ---
All of the messages to this list are coming in weird now.
Holly

> On Oct 8, 2020, at 8:18 AM, Johna Gravitt via Cookinginthedark 
>  wrote:
> 
> 
> From: Johna Gravitt 
> Subject: RE: [CnD] Messages are still coming through as attachments
> Date: October 8, 2020 at 8:18:01 AM CDT
> To: Cooking in the Dark 
> 
> 
> I have not changed anything I do when sending emails.  I just noticed in the 
> past day or so all of the emails are coming in as attachments.
> Johna
> 
> People with disabilities, access job openings at 
> http://www.benderconsult.com/careers/job-openings
> Johna Gravitt
> Accessibility Consultant 
> Recruitment Outreach Specialist
> Workplace Mentoring Resource Manager
> Email: jgrav...@benderconsult.com
> Phone: (412)-446-4442
> Main office Phone:  (412)-787-8567
> Web: www.benderconsult.com
> Celebrating 20+ Years of Disability Employment Solutions
> Recruitment.  Workplace Mentoring.  Technology Accessibility.
> 
> 
> 
> 
> 
> 
> 
> 
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Kathy Brandt via Cookinginthedark
> Sent: Thursday, October 8, 2020 9:05 AM
> To: cookinginthedark-ow...@acbradio.org; cookinginthedark 
> 
> Cc: Kathy Brandt 
> Subject: [CnD] Messages are still coming through as attachments
> 
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Re: [CnD] NO KNEAD PIZZA CRUST

[Holly Anderson via Cookinginthedark]

I’m really not trying to be sarcastic here, but this pizza crust says no knead, 
and then the instructions say to knead? I’ve never done anything with bread, I 
don’t really know what kneading means even.
Any help would be appreciated.
Thanks.
Holly

> On Jun 8, 2020, at 12:51 AM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> NO KNEAD PIZZA CRUST
> 
> 
> 
> 3 1/2 cups self-rising flour
> 1 1/2 cups hot water
> 1/2 cup vegetable oil
> 
> Mix all ingredients together until you form a good dough. Dust your hands in
> flour and knead the dough until it becomes smooth and elastic.
> 
> Take a rolling pin to it and make it as thin or as thick as you like. Hint:
> it makes a great thin crust. Precook it for approximately 10-15 minutes
> before applying toppings.
> 
> Yield: if made into thin crust it makes one 16 inch, one 12 inch, and a
> decent helping of breadsticks.
> 
> Submitted by: PizzaGu
> 
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Re: [CnD] Shipwreck

[Holly Anderson via Cookinginthedark]

Also, does the water have to be boiling? I don't relish trying to measure 
boiling water. :)
Holly


Sent from my iPhone

> On Jul 16, 2019, at 7:54 AM, Holly Anderson  wrote:
>
> If you don't like onions, could you make it without them? It sounds really 
> good otherwise.
> Holly
>
>
> Sent from my iPhone
>
>> On Jul 15, 2019, at 10:43 AM, Helen Whitehead via Cookinginthedark 
>>  wrote:
>>
>>   SHIPWRECK
>>
>>
>> 2 large onions
>> 2 cups medium potatoes
>> 1 lb. Ground beef
>> ½ cup long grained rice
>> 1 cup chopped celery
>> 1 can boiling water
>> 1 can tomato soup
>> salt and pepper
>>
>> Peel onions and slice over bottom of 2 quart casserole.
>> Sprinkle with salt and pepper. Slice potatoes over onions.
>> Salt and pepper. Pat ground beef over. Sprinkle with salt
>> and pepper. Put rice on next, followed by celery.
>> Mix soup and water together. Pour over top. Bake, covered,
>> in 350 degree oven for 2 hours.
>> I only cook this for one hour.
>>
>>
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Re: [CnD] Shipwreck

[Holly Anderson via Cookinginthedark]

If you don't like onions, could you make it without them? It sounds really good 
otherwise.
Holly


Sent from my iPhone

> On Jul 15, 2019, at 10:43 AM, Helen Whitehead via Cookinginthedark 
>  wrote:
>
>SHIPWRECK
>
>
> 2 large onions
> 2 cups medium potatoes
> 1 lb. Ground beef
> ½ cup long grained rice
> 1 cup chopped celery
> 1 can boiling water
> 1 can tomato soup
> salt and pepper
>
> Peel onions and slice over bottom of 2 quart casserole.
> Sprinkle with salt and pepper. Slice potatoes over onions.
> Salt and pepper. Pat ground beef over. Sprinkle with salt
> and pepper. Put rice on next, followed by celery.
> Mix soup and water together. Pour over top. Bake, covered,
> in 350 degree oven for 2 hours.
> I only cook this for one hour.
>
>
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[CnD] filling up ice trays

[Holly Anderson via Cookinginthedark]

Hi all. Does anyone have any tips for filling up ice trays. Right now it just 
makes a huge mess, and I'm wondering if there is an easier and less messy way 
to do this.
Thanks for any tips.
Holly


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Re: [CnD] Cake Mix Chocolate Crinkle Cookies

[Holly Anderson via Cookinginthedark]

Is there a reason they use nondairy whip cream here? Could you use regular 
whiped cream?
These sound amazing, I'm going to have to try them.
Holly


Sent from my iPhone

> On Feb 14, 2018, at 7:25 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> 
> Cake Mix Chocolate Crinkle Cookies
> 
> 1 chocolate cake mix with pudding or extra moist
> 1 large egg
> 2 cups of non-dairy whipped topping
> 
> Mix these 3 ingredients together- until completely mixed. Dough will be
> sticky. Spray the palm of your hands with Pam and take a heaping teaspoon of
> dough and place it in your hand roll it into a ball. Roll in powdered sugar.
> Place on Pam sprayed cookie sheet. Bake at 350* for 8-10 minutes. (You want
> the bottom to just be a light brown and the cookie still soft. When it
> cools, it is chewy or cook a little longer and it is hard) 
> 
> 
> 
> 
> 
> 
> Back to Cookie Recipes
>  
> 
> 
> 
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[CnD] shake and bake tips

[Holly Anderson via Cookinginthedark]

Hi guys. I have some shake and bake and about 6 boneless skinless chicken 
breasts.  I also have some original chicken shake and bake. What temperature is 
best to cook these on. And it comes with a bag, should I use the same bag and 
package for all six chicken breasts? It does come with 2. I kind of want them 
to be a bit juicy but done. I tend to get them too dry.

Any help would be appreciated.
thanks.
Holly
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Re: [CnD] anything reusable that works like nonstick foil?

[Holly Anderson via Cookinginthedark]

Hi. No it is not available in Canada. When I come here to visit Darcy I always 
have to bring plenty with me. 
HTH
Holly


Sent from my iPhone

> On Mar 5, 2016, at 3:22 PM, Helen Whitehead via Cookinginthedark 
>  wrote:
> 
> I don't think we have this non stick foil here in Canada. Do any of you 
> Canadians know anything about this product? I just use cooking spray on 
> foil, and that seems to work for me.
> I buy the alcan foil when it's on for 99 cents.
> - Original Message - 
> From: "gail johnson via Cookinginthedark" 
> To: 
> Cc: "gail johnson" 
> Sent: Saturday, March 05, 2016 3:05 PM
> Subject: Re: [CnD] anything reusable that works like nonstick foil?
> 
> 
> I like nonstick foil to protect my pans and to make clean-up easier.
> I do wish however that I could find a product which can be used over
> after washing with soap and water.
> Any ideas would be helpful.
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[CnD] question about cooking porkchops

[Holly Anderson via Cookinginthedark]

Hi all. Tonight I am going to bake some porkchops in the oven. I normally use 
nonstick foil to do this, however I have run out. I was thinking of using 
regular foil, and using a bit of oil. I'm wondering if this would be OK to do. 
I'm thinking that the nonstick benefits aside, the oil might help season the 
pork a bit, and give it more of a fried taste? Anyone have any thoughts about 
this? Thanks.
Holly

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Re: [CnD] CHICKEN DORITO'S CASSEROLE

[Holly Anderson via Cookinginthedark]

Hi, not sure what size I used, but its just the normal family sized bag you can 
get at most stores, a big bag. the size isn’t super important, as long as you 
get it big enough so that the chips can make 2 full layers.
HTH
Holly
> On Dec 4, 2015, at 7:16 PM, Charles Rivard via Cookinginthedark 
>  wrote:
>
> When you make this, what sized bag of chips do you use?  The incomplete
> recipe doesn't say.  Thanks.
>
> ---
> Be positive!  When it comes to being defeated, if you think you're finished,
> you! really! are! finished!
> - Original Message -
> From: "Sugar via Cookinginthedark" 
> To: ; "'Kimsan'" 
> Sent: Friday, December 04, 2015 1:46 PM
> Subject: [CnD] CHICKEN DORITO'S CASSEROLE
>
>
> CHICKEN DORITO'S CASSEROLE
>
> Ingredients
> 3 cooked and shredded chicken breasts
> 1 can of cream of mushroom (or your choice of cream of xxx soup)
> 2 cans of Rotel (tomato's with chili's)
> 1 (8 oz) bag of shredded cheese
> 1 bag of Dorito's
>
> Directions
> Preheat oven to 350 degrees.
> Combine the shredded chicken, cream of mushroom soup and Rotel.
> Crunch up 3/4 of the bag of chips and spread on the bottom of a 9x13
> casserole dish. Spread chicken mixture over the top of the crunched up
> Doritos. Add remaining Doritos over the top of the chicken mixture. Add
> shredded cheese over the top.
> Cook at 350 degrees until heated through and cheese is melted and slightly
> browned.
>
> ‘Faith is seeing light with your heart when all your eyes see is darkness.’
> ~Blessed, Sugar
>
>
> -Original Message-
> From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, December 04, 2015 11:44 AM
> To: Cookinginthedark@acbradio.org
> Subject: [CnD] recipe request
>
> Anyone have the recipe for dorito casoroll?
>
> Thanks.
>
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Re: [CnD] Ham and Cheese Omelet Casserole

[Holly Anderson via Cookinginthedark]

Hi, I wonder if you could use sausage in this instead of ham?  I would like 
ham, but most people in my house like sausage.
Holly
> On Nov 21, 2015, at 7:44 PM, Jennifer Chambers via Cookinginthedark 
>  wrote:
> 
> For me, the kind of ham used for sandwiches is too thin.  When I make
> this recipe, I buy a Farmer John's ham steak.  It is one slice of ham
> that's thicker than the luncheon-type ham you get for sandwiches, and
> it comes in varying widths and lengths.  You can use some of it for
> this recipe, and use some for making split pea soup, etc.
> 
> When I make the oven-baked omelette, I add a half cup chopped bell
> pepper and a half cup diced onion.  Instead of American cheese, I use
> shredded Cheddar and Monterey Jack cheeses.  I also add onion powder
> and a pinch of sweet basil.
> 
> On 11/20/15, Susie Stageberg via Cookinginthedark
>  wrote:
>> Sure.
>> 
>> 
>> -Original Message-
>> From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, November 20, 2015 4:15 PM
>> To: cookinginthedark@acbradio.org; 'Helen Whitehead'
>> Subject: Re: [CnD] Ham and Cheese Omelet Casserole
>> 
>> If I purchase like ham that you make for sandwiches can I use that?
>> 
>> -Original Message-
>> From: Helen Whitehead via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Friday, November 20, 2015 2:09 PM
>> To: cooking-in-the-dark 
>> Subject: [CnD] Ham and Cheese Omelet Casserole
>> 
>>  Ham and Cheese Omelet Casserole
>> 
>> 8   eggs
>> 
>> 1 c milk
>> 
>> salt and pepper to taste
>> 
>> 2 c diced ham
>> 
>> 1 c shredded American cheese
>> 
>> Preheat oven to 350 degrees F.  Beat eggs in a large bowl,
>> 
>> making sure that they are mixed very well and have a 'frothy'
>> 
>> top.  Add the milk, salt and pepper.  Mix well.  Stir in ham,
>> 
>> then add cheese pieces and stir well.  Pour mixture into a
>> 
>> well greased 4 quart casserole dish and bake in the preheated
>> 
>> oven for 50 to 60 minutes or until top is lightly browned.
>> 
>> Makes 4 servings.
>> 
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Re: [CnD] question about a chicken and rice recipe

[Holly Anderson via Cookinginthedark]

Hi, is there a way to cook this recipe where it won’t turn to glue. Can I adapt 
it from the crockpot? It doesn’t have to be a crockpot recipe.
thanks.
Holly
> On Nov 11, 2015, at 6:40 PM, Will Henderson via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Hello.
> I'm glad someone brought this up.
> Does anyone have a recipe that's a crockpot recipe where the rice won't turn 
> to glue?  I'm not sure what to do about that any more.
> Thanks.
>
>
> -Original Message-
> From: Susie Stageberg via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, November 10, 2015 2:47 PM
> To: cookinginthedark@acbradio.org; 'Nicole Massey'
> Subject: Re: [CnD] question about a chicken and rice recipe
>
> This is a crocked version of a classic, butter and salt-rich dish my mother 
> used to make, wherein you put the raw rice on the bottom of the pan, layer on 
> the chicken breasts, then top with cream of mushroom/cream of chicken soup 
> plus Lipton onion soup; melted butter over all. It bakes all afternoon at a 
> low temp. The rice is never satisfactory in this traditional version, so this 
> one might be worth a try. I'd worry about the rice turning into glue.
>
> Susie
>
>
>
> -Original Message-
> From: Nicole Massey via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, November 10, 2015 4:42 PM
> To: cookinginthedark@acbradio.org; 'Kimsan'
> Subject: Re: [CnD] question about a chicken and rice recipe
>
> Yes, the cooking time is long enough to cook the brown rice. I also sometimes 
> use barley instead of rice, or a mixture of grains.
>
>> -Original Message-
>> From: Kimsan via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, November 10, 2015 4:13 PM
>> To: cookinginthedark@acbradio.org; 'Holly Anderson'
>> Subject: Re: [CnD] question about a chicken and rice recipe
>>
>> Here's my dumb question, you put the chicken in there uncooked?
>>
>> SuccessfulImpact.com
>>
>> www.Successfulimpact.com
>>
>>
>> -Original Message-
>> From: Holly Anderson via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, November 10, 2015 2:03 PM
>> To: cookinginthedark@acbradio.org
>> Subject: [CnD] question about a chicken and rice recipe
>>
>> Hi all.  I was looking through af older of saved recipes, mainly from
>> this list. looking for something interesting to try, and I found this
>> chicken and rice recipe.  I will paste it below, but I’m wondering if
>> I can substitute brown rice instead of long grain rice.  I’ve never
>> done anything before with rice, so sorry if this is a dumb question.
>>
>> Here’s the recipe.  It’s a crockpot recipe.
>> 1 cn  cream of celery soup
>> 3 ea boneless, skinless chicken breast halves
>> 1 tb  dry onion soup mix
>> ½  c.  long-grain rice, uncooked
>> 1  c water
>> Combine the soup, water, and rice in a well greased crock pot. Stir
>> well.
>> Put the chicken breasts on top of the rice mixture. Sprinkle the onion
>> soup mix over the chicken breasts. Cover and cook on low 7 to 9 hours.
>> Variations: Add two cups of mixed frozen vegetables to the rice and
>> the rest of the onion soup mix before including the chicken.  Use pork
>> steaks instead of chicken. For a spicier dish use a dash of Tabasco on
>> the meat before the onion soup.
>> Source: CND List, Anna
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>>
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>
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[CnD] question about a chicken and rice recipe

[Holly Anderson via Cookinginthedark]

Hi all.  I was looking through af older of saved recipes, mainly from this 
list. looking for something interesting to try, and I found this chicken and 
rice recipe.  I will paste it below, but I’m wondering if I can substitute 
brown rice instead of long grain rice.  I’ve never done anything before with 
rice, so sorry if this is a dumb question.

Here’s the recipe.  It’s a crockpot recipe.
 1 cn  cream of celery soup
 3 ea boneless, skinless chicken breast halves
 1 tb  dry onion soup mix
 ½  c.  long-grain rice, uncooked
 1  c water
Combine the soup, water, and rice in a well greased crock pot. Stir well.
Put the chicken breasts on top of the rice mixture. Sprinkle the onion soup
mix over the chicken breasts. Cover and cook on low 7 to 9 hours.
Variations: Add two cups of mixed frozen vegetables to the rice and the rest
of the onion soup mix before including the chicken.  Use pork steaks instead
of chicken. For a spicier dish use a dash of Tabasco on the meat before the
onion soup.
Source: CND List, Anna
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[CnD] taco casserole recipes

[Holly Anderson via Cookinginthedark]

Hi all.  Speaking of Taco casseroles, does anyone have a recipe for a good one? 
 I would like one that doesn’t have a lot of peppers and onions etc.  Maine 
meat cheese and chips, and I guess I would probably need something to keep the 
meat from drying out.  In my dorritos casserole I use sower cream and milk and 
cream of chicken soup.  I”m just looking for something easy and very good.
Thanks.
Holly
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[CnD] tips on cutting pizza

[Holly Anderson via Cookinginthedark]

Hi all. Does anyone have any tips on the best way for a totally blind d person 
to cut pizza?  I am really bad at it.  I have pizza cutters, so any tips either 
with or without pizza cutter will be great.  Thanks. :)
Holly
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[CnD] Zucchini noodles, sort of success

[Holly Anderson via Cookinginthedark]

Hello all.  I tried my hand at making zucchini noodles the other day, and it 
was somewhat successful. I found my particular Julian peeler sort of difficult 
to use. It’s the kind that is t shaped, and blade is perpendicular to the 
handle.  I have a vegetable peeler that is just straight, the handle and blade 
are both on the same since.  I find this easier to use. I found that my fingers 
kept getting in the way of my Julian peeler.  Those things hurt when they find 
fingers.  So I think as a result of that and too much cooking, my noodles were 
a bit too mushy.  Does anyone have any tips for making them have more of a 
texture like spaghetti?  I cooked them in boiling water for for like 3 minutes. 
 Then accidentally left them in the water for a while longer.  I think it was 
too long.  But if anyone has done this successfully, I’d be really interested 
to know how you did it.

Thanks.
Holly
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[CnD] using a Julian peeler

[Holly Anderson via Cookinginthedark]

HI all.  I want to use my Julian peeler I got for christmas to make the 
Zucchini noodles for my spaghetti.  I know someone on list has used one before, 
but if you have used one, can you give me some tips on its use?

Thanks.
Holly
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[CnD] Zucchini spaghetti revisited

[Holly Anderson via Cookinginthedark]

Hi all. A while back on the list we talked about how to make zucchini 
spaghetti. I thought I bad some messages saved on how to do it. But I don't. 
Can  someone refresh my memory about how it is done.
Thanks. 
Holly
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[CnD] spaghetti questions

[Holly Anderson via Cookinginthedark]

Hi all.  Today I’m going to attempt something I’ve never done before, 
spaghetti. I know its kind of sad. I’m making spaghetti for 2 people.  I have a 
spaghetti cooker, it has a section with holes inside a pot that the spaghetti 
goes in.  So when I lift the section with the holes out of the pot the water 
will drain from the spaghetti.  My questions are:
1. How long do I cook he noodles?
2. This one is probably depending on how much we eat. but I’m not sure how much 
to make for 2 people.
3. I have a jar of meat sauce, do I just put it in a pot not he stove and 
simmer, how long do I cook the sauce, and how much sauce for 2 people.

I know these questions seem basic, but I’m new to all this.  And it might just 
be a trial and error type thing, but I’m kind of nervous.  Any help would be 
really appreciated.

Thanks.
Holly
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Re: [CnD] low calorie pasta

[Holly Anderson via Cookinginthedark]

Hi, what is spaghetti squash.  I’ve tried to look this up in the past, and 
haven’t gotten very far.
thanks.
Holly
 On Aug 23, 2014, at 7:07 PM, Betty Emmons via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 I made spagetti using spagetti squash and people didn't know the difference
 Betty Emmons
 - Original Message - From: Abby Vincent via Cookinginthedark 
 cookinginthedark@acbradio.org
 To: cookinginthedark@acbradio.org; 'Luis Roman' 
 bigdaddylo...@sbcglobal.net; 'Robin Plitt' pli...@gmail.com
 Sent: Saturday, August 23, 2014 5:52 PM
 Subject: Re: [CnD] low calorie pasta
 
 
 A half a cup of pasta, according to Weight Watchers, is equivalent to a
 slice of bread, half a small potato or bagel.  Of course it matters what you
 put on it.  Sometimes just tossing it with a little olive oil is quite
 satisfying.  I've also made spaghetti with just the tomato sauce, no
 hamburger, or mushrooms instead of burger.
 Abby
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of Luis Roman via Cookinginthedark
 Sent: Saturday, August 23, 2014 2:04 PM
 To: cookinginthedark@acbradio.org; Robin Plitt
 Subject: Re: [CnD] low calorie pasta
 
 is that due to health issues or are you scared of gaining weight because of
 course there is a difference, however, maybe, eating smaller portions
 wouldn't be so bad, just throwing it out there.  I think we some times think
 to much on the calorie in take, but if we eat in moderation, it's not a bad
 thing.  Pasts is good stuff.
 
 Peace
 Luis
 
 -Original Message-
 From: Robin Plitt via Cookinginthedark
 Sent: Saturday, August 23, 2014 1:30 PM
 To: COOKINGINTHEDARK@acbradio.org
 Subject: [CnD] low calorie pasta
 
 Is there a low calorie pasta? I love spaghetti but can't eat much because of
 the calories.
 
 Robin
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Re: [CnD] zucchini spaghetti (tonight's meal

[Holly Anderson via Cookinginthedark]

Hi, I’m really curious about zucchini spaghetti.  I know it probably won’t 
taste exactly like spaghetti, but what is the texture like.  Is it a similar 
texture to spaghetti noodles?  Really want to try this.
Holly
 On Aug 12, 2014, at 6:14 PM, RJ via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 Today I bought my own Julianne peeler and made zucchini spaghetti. plus a 
 tomato sauce. It took all of about five minutes to peel the two zucchinis 
 into angel hair pasta.
 As for the sauce, I had some pizza topping and peppers/onions I had leftover 
 from Sunday when I invited the grandson and his girlfriend over for pizza 
 Sunday. Just added the pizza sauce and onions and peppers to a 8 ounce can of 
 tomato sauce, added about twenty miniature meatballs to it and the sauce was 
 done I place the zucchini spaghetti in paper towels and place it into the 
 refrigerator for about two hours to get rid of some of the moisture in the 
 zucchini strands
 It was time for dinner.
 Had the sauce and meatballs heated thru. Added some olive oil to a skillet 
 and chopped up a couple cloves of garlic. Browned the garlic to give the 
 olive oil a garlic flavor. Place the zucchini spaghetti in the skillet and 
 salt and pepper to taste and cooked for about 3 minutes or el denta Place the 
 zucchini spaghetti in two bowls and place the sauce and meatballs over the 
 spaghetti and had a great meal.
 R.
 P. S.
 Low in cargs and gluten free. 
 
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