[CnD] Air Fryer Spice
Greetings All, A few weeks ago someone posted an Air Fryer recipe for, I think it was roasting vegetables, using a spice that the person said it was delicious for using in air fryers. I misplaced the name of the spice. Does anyone know the spice? Irene Rehman ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] NO KNEAD PIZZA CRUST
Would this become gluten-free by just changing the flour, or would other adaptations need to be made? Irene -Original Message- From: Marilyn Pennington via Cookinginthedark Sent: Monday, June 08, 2020 1:51 AM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: [CnD] NO KNEAD PIZZA CRUST 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 ___ 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] Popcorn on the stove
Greetings Larry, When I had popcorn kernels I would put some in a brown paper lunch bag. Listen for when it stops popping for two seconds between pops and it is done. Irene R -Original Message- From: Larry Gassman via Cookinginthedark Sent: Thursday, April 16, 2020 12:54 PM To: cookinginthedark@acbradio.org Cc: Larry Gassman Subject: [CnD] Popcorn on the stove Hi all, I usually will make popcorn in the microwave. But since I went to on-line shopping this last time, the shopper brought me popcorn in a jar. The popcorn was kernels only. I know you would usually put oil in a pan and then add popcorn. But not sure how safe this is for a blind person on the stove. So if any of you have done this safely in the past, please send along your suggestions. Thank you in advance. Larry ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] HTH
Please let me know what HTH means. I see many people, including the recent one below, use that at the end of their emails. Pardon my ignorance. Irene -Original Message- From: Dena Polston via Cookinginthedark Sent: Friday, March 27, 2020 10:57 AM To: cookinginthedark@acbradio.org Cc: Dena Polston Subject: Re: [CnD] How To Cook An Egg In A Microwave I would crack your egg(s) in a separate bowl and then feel for any shell(s) particles which may have fallen into the bowl before pouring into a mixture or cooking in the microwave. Hth. Dena from Indiana -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of diane.fann7--- via Cookinginthedark Sent: Friday, March 27, 2020 10:53 AM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] How To Cook An Egg In A Microwave After you tap the egg sharply on the edge of the bowl, put your thumbs on top and your fingers under the egg. Pull it apart as if you were opening a little box with the hinges on top where your thumbs are. Diane -Original Message- From: Cookinginthedark On Behalf Of Lou Kolb via Cookinginthedark Sent: Friday, March 27, 2020 8:36 AM To: cookinginthedark@acbradio.org Cc: Lou Kolb Subject: Re: [CnD] How To Cook An Egg In A Microwave It seems to me most of you are suggesting pulling the egg shell apart by tugging the shell halves in opposite directions, as opposed to taking the egg in both hands and twisting the shell in opposite directions. Is this correct? This rookie cook needs to know! By the way, this is a wonderfully useful and helpful forum. Thanks, all, for sharing your knowledge and experience. Lou On 3/27/20, Immigrant via Cookinginthedark wrote: I strike the egg on its long side with a knife. A swift, short stroke. It will make enough of a crack for me to be able to pull the halves of the shell apart, over a bowl, and the egg will run into the bowl. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Thursday, March 26, 2020 10:06 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] How To Cook An Egg In A Microwave Hold the egg firmly In one hand. Give a quick, sharp tap on the edge of whatever bowl you are going to put it in. Then, you can take it in both hands and pull the shell apart. I usually get two shell halves and no shell bits In my egg. This too is like spreading stuff. The more you do it, the better you get at it. Diane -Original Message- From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark Sent: Thursday, March 26, 2020 9:53 PM To: cookinginthedark@acbradio.org Cc: Ron Kolesar Subject: Re: [CnD] How To Cook An Egg In A Microwave Many thanks Marilyn for this advice from one blind cook to another. My question on this topic is as follows: What is the best way to crack a egg? Of course with as little shells in the bowl as possible. Every time I've tried to crack a egg, I constantly crush the egg and get nothing but shells. Many thanks and keep up the great work teaching some of we blind cooks how to cook. Ron KR3DOG -Original Message- From: Marilyn Pennington via Cookinginthedark Sent: Thursday, March 26, 2020 11:46 To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: [CnD] How To Cook An Egg In A Microwave How To Cook An Egg In A Microwave Are you running out of time, but want an egg? Eggs are good for you and full of protein. Eggs are great for breakfast, in a salad, or on a sandwich. Make an egg fast and easy in the microwave. Fried egg: Break 1 egg into a microwave save bowl. Gently poke the yolk of the egg with a knife. Cover the bowl with plastic wrap or a plate, so the egg does not explode. Put in microwave for 2 to 3 minutes. Scrambled Egg: Crack 2 eggs in bowl and scrambled with fork. Cover bowl and place in microwave for 1 to 1 1/2 minutes. Stir 1 or 2 times to make sure the eggs cooked thoroughly. Hard-Boiled Egg: Break 1 egg into bowl. Gently poke the yolk of egg with a knife. Cover the bowl and cook for about 2 to 3 minutes until hard. Gently stir occasionally to make sure the egg is cooked throughout. The egg may not appear pretty, but once you cut it up finely over a salad, all that matters is the taste. Poached Egg: Pour 1/3 cup of water into bowl. Break 2 eggs into bowl. Poke the yolks with a knife. Cover bowl and cook for 1 1/2 to 2 minutes. Let stand until whites are set and yolks are thick but not hard. Pour out the water and serve in bowl or lift egg out onto plate. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark 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
[CnD] Chocolate Bark
Greetings, I want to make Almond bark and Pretzel bark, and wondering if it is as simple as melting chocolate morsels, or even using melting wafers, and stirring in the almonds or pretzels. Has anyone made chocolate bark? Irene R Pennsylvania ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] CP Four Ingredient Fudge!!!!
It freezes well, also. Irene -Original Message- From: Sugar Lopez via Cookinginthedark Sent: Wednesday, July 03, 2019 4:05 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] CP Four Ingredient Fudge In my house it will last 3 days but with twin 6 year old boys well I have to keep track,LOL Usually if stored with seran wrap about a week in the fridge. sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Deborah Barnes via Cookinginthedark Sent: Wednesday, July 3, 2019 12:53 PM To: cookinginthedark@acbradio.org Cc: misslady0...@att.net Subject: Re: [CnD] CP Four Ingredient Fudge Hi Sugar and Irene, Isn't it amazing how hard it used to be to make fudge and now how, with the CP, it can be made so easily? I like knowing the other flavors that can be used as well. This would sure be great for the holidays--gifts and such. How long will it last? I know some microwave recipes become dry quite fast, but I'm figuring this doesn't happen with the CP ones. I'm going to try this sometime soon. I'm not a real lover of fudge because I find most fudge too sweet, but other folks may like it and it does sound fun and good to me. Thanks again to both of you, Deb B. -Original Message- From: Sugar Lopez via Cookinginthedark Sent: Wednesday, July 3, 2019 11:12 AM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] CP Four Ingredient Fudge Oh Irene It is a fun recipe and I thank you for your reply It is appreciated! Nice variety of chocolates! I like it! Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message----- From: Irene Rehman via Cookinginthedark Sent: Wednesday, July 3, 2019 5:26 AM To: cookinginthedark@acbradio.org Cc: Irene Rehman Subject: Re: [CnD] CP Four Ingredient Fudge Hello Sugar, Thank you for this fudge recipe. Since you posted it a few months ago, I have made it many, many times with different flavors such as Milk chocolate, peanut butter, mint, cherry, salted caramel, and whatever flavored chips I can find. So easy to make, and Always sooo good. Irene Rehman -Original Message- From: Sugar Lopez via Cookinginthedark Sent: Tuesday, July 02, 2019 3:11 PM To: CND List Cc: Sugar Lopez Subject: [CnD] CP Four Ingredient Fudge CP Four Ingredient Fudge Hello there, Slow Cookerers!! We are headed into a Holiday --- I hope you have a Very Happy Fourth of July!! Before I take a few days off with my family I wanted to leave you with a simple dessert you can make ahead and chill for your backyard barbecue. Fudge. Four Ingredient Fudge (you're welcome!!) The Ingredients serves 10-20 (or Adam and Me on date night) 3 cups semi sweet chocolate chips 1 (14-ounce) can sweetened condensed milk 1 teaspoon pure vanilla extract 1 tablespoon salted butter cooking spray to spray down the crock parchment paper or non-stick foil to line a 9 x 9 baking pan The Directions Use a 4-quart slow cooker. If you only have a 6-quart, that's okay, but it will melt faster, so keep an eye on your chocolate. Spray the crock well with cooking spray (if you are using a Ninja, I'd still spray it down). (PS, chocolate does do better in a ceramic vs a metal cooking insert; the metal heats up faster than the ceramic/pottery type of pot and it's easier to burn. You can rectify this by putting a pyrex or corning ware into your metal pot and then the chocolate into it.) Dump everything into the pot. Cover, and cook on high for about 1 hour, or on low for about 2 hours. Stir every 30 minutes. Once the chocolate has lost it's form and can be stirred into a liquid state, spread it out into a lined 9 x 9 baking pan. Chill in the refrigerator overnight (or at least 4 hours) before cutting into bite-sized squares. The Verdict It's perfect. I wondered how the consistency would be without marshmallow fluff, but the condensed milk made the same sort of smooth texture with the chocolate as I wanted. Because the mixture doesn't need to get boiled to a candy-making boiling point, this is a great recipe for kids. If you'd like to, go ahead and add chopped nuts or candy canes for a peppermint version. Long Live Fudge!! Have a wonderful day!! happy slow cooking!! steph "Give me faith and strength when I reside in shadows and may the negativity of others leave me unaffected as your Sun sets in the west. Keep me and mine safe as the Moon rules the sky" -Sugar Lopez https://www.gofundme.com/sugars-transplant-journey ___ Cookinginthedark mail
Re: [CnD] CP Four Ingredient Fudge!!!!
Hello Sugar, Thank you for this fudge recipe. Since you posted it a few months ago, I have made it many, many times with different flavors such as Milk chocolate, peanut butter, mint, cherry, salted caramel, and whatever flavored chips I can find. So easy to make, and Always sooo good. Irene Rehman -Original Message- From: Sugar Lopez via Cookinginthedark Sent: Tuesday, July 02, 2019 3:11 PM To: CND List Cc: Sugar Lopez Subject: [CnD] CP Four Ingredient Fudge CP Four Ingredient Fudge Hello there, Slow Cookerers!! We are headed into a Holiday --- I hope you have a Very Happy Fourth of July!! Before I take a few days off with my family I wanted to leave you with a simple dessert you can make ahead and chill for your backyard barbecue. Fudge. Four Ingredient Fudge (you're welcome!!) The Ingredients serves 10-20 (or Adam and Me on date night) 3 cups semi sweet chocolate chips 1 (14-ounce) can sweetened condensed milk 1 teaspoon pure vanilla extract 1 tablespoon salted butter cooking spray to spray down the crock parchment paper or non-stick foil to line a 9 x 9 baking pan The Directions Use a 4-quart slow cooker. If you only have a 6-quart, that's okay, but it will melt faster, so keep an eye on your chocolate. Spray the crock well with cooking spray (if you are using a Ninja, I'd still spray it down). (PS, chocolate does do better in a ceramic vs a metal cooking insert; the metal heats up faster than the ceramic/pottery type of pot and it's easier to burn. You can rectify this by putting a pyrex or corning ware into your metal pot and then the chocolate into it.) Dump everything into the pot. Cover, and cook on high for about 1 hour, or on low for about 2 hours. Stir every 30 minutes. Once the chocolate has lost it's form and can be stirred into a liquid state, spread it out into a lined 9 x 9 baking pan. Chill in the refrigerator overnight (or at least 4 hours) before cutting into bite-sized squares. The Verdict It's perfect. I wondered how the consistency would be without marshmallow fluff, but the condensed milk made the same sort of smooth texture with the chocolate as I wanted. Because the mixture doesn't need to get boiled to a candy-making boiling point, this is a great recipe for kids. If you'd like to, go ahead and add chopped nuts or candy canes for a peppermint version. Long Live Fudge!! Have a wonderful day!! happy slow cooking!! steph "Give me faith and strength when I reside in shadows and may the negativity of others leave me unaffected as your Sun sets in the west. Keep me and mine safe as the Moon rules the sky" -Sugar Lopez https://www.gofundme.com/sugars-transplant-journey ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buttermilk Pie
Greetings, I made the Buttermilk Pie for Easter and it was a big hit. We were wondering if it should be refrigerated or not. I did, but hope for the future it is not necessary because it takes up needed refrigeration space. Thanks for sharing the recipe and to those that offered tips. Irene ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CP Pork recipe needed
Greetings crock pot users, I need a wonderfully tasty GF pork recipe made in a crock pot. Sugar, can you help? Irene ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
