Re: [CnD] chocolate heavenly delight
I agree. I wasn't picking on anyone. At least not trying to. I've been cooking for some years now, and learned early on that a cube was a stick. I assumed that everyone on this list knew as well. Lesson learned and I apologize again if I did offend anyone. I always wondered why they call it a cube of butter when in fact it was long also. Smile Happy holidays everyone -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Informationforgwen Sent: Wednesday, November 23, 2011 2:24 AM To: cookinginthedark@acbradio.org Cc: Subject: Re: [CnD] chocolate heavenly delight have never heard of a stick referred to as a cube. fair question. Composed on Gwen's iPhone 3gs A dog has many friends because he wags his tail and not his tongue. Anonymous On Nov 22, 2011, at 5:27 PM, "Jan" wrote: > Yes. It's a stick, which is 1/2 cup. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa > Belville > Sent: Tuesday, November 22, 2011 1:10 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] chocolate heavenly delight > > > Hi. How much is the one cube butter referred to? Based on the other > amounts I'd guess a stick, but wanted to check. > > > > > Lisa Belville > lisa...@frontier.com > missktlab1...@frontier.com > > - Original Message - > From: "Joseph Jammer" > To: > Sent: Monday, November 21, 2011 10:22 PM > Subject: [CnD] chocolate heavenly delight > > >> chocolate heavenly delight >> >> >> >> 1 c. flour >> >> 1 cube butter >> >> 1/2 c. pecans >> >> 1 (8 oz.) pkg. cream cheese >> >> 1 c. powdered sugar >> >> 1 c. Cool Whip (additional Cool Whip to top dessert) >> >> 2 sm. pkg. instant chocolate pudding >> >> 3 c. milk >> >> Press flour, butter and pecans into 9 by 13 inch pan >> and bake >> >> 15 minutes at 350 degrees. Cool. >> >> Blend with mixer: cream cheese and powdered sugar. >> Fold >> in >> 1 >> >> cup Cool Whip and spread over cooled crust. Mix >> pudding with >> >> milk as directed on pudding package. Spread pudding >> layer over >> >> the cream cheese layer. Top this with Cool Whip. This >> can also >> >> be topped with grated chocolate or chopped nuts. >> >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] chocolate heavenly delight
Didn't mean for my message to offend anyone, I was nearly pointing out that some of the recipes that I have submitted lately have been complicated. Bad timing for my last post I guess. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville Sent: Tuesday, November 22, 2011 12:24 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] chocolate heavenly delight I'm sorry. The recipe isn't complicated, the term "Cube" was unclear to me and I've been baking for just over 20 years. Experience has taught me that it never hurts to ask even if I'm fairly certain I understand something. Besides, my guess about a cube being one stick was correct, so it wasn't that complicated. Lisa Belville lisa...@frontier.com missktlab1...@frontier.com ----- Original Message - From: "Joseph Jammer" To: Sent: Tuesday, November 22, 2011 1:23 PM Subject: Re: [CnD] chocolate heavenly delight >A cube is a stick. > Sorry for posting recipes that might be too complicated for some. I'll > try > to find easier ones. > > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville > Sent: Tuesday, November 22, 2011 10:10 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] chocolate heavenly delight > > Hi. How much is the one cube butter referred to? Based on the other > amounts I'd guess a stick, but wanted to check. > > > > > Lisa Belville > lisa...@frontier.com > missktlab1...@frontier.com > > - Original Message - > From: "Joseph Jammer" > To: > Sent: Monday, November 21, 2011 10:22 PM > Subject: [CnD] chocolate heavenly delight > > >> chocolate heavenly delight >> >> >> >> 1 c. flour >> >> 1 cube butter >> >> 1/2 c. pecans >> >> 1 (8 oz.) pkg. cream cheese >> >> 1 c. powdered sugar >> >> 1 c. Cool Whip (additional Cool Whip to top dessert) >> >> 2 sm. pkg. instant chocolate pudding >> >> 3 c. milk >> >> Press flour, butter and pecans into 9 by 13 inch pan and >> bake >> >> 15 minutes at 350 degrees. Cool. >> >> Blend with mixer: cream cheese and powdered sugar. Fold >> in >> 1 >> >> cup Cool Whip and spread over cooled crust. Mix pudding >> with >> >> milk as directed on pudding package. Spread pudding >> layer >> over >> >> the cream cheese layer. Top this with Cool Whip. This >> can >> also >> >> be topped with grated chocolate or chopped nuts. >> >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] chocolate heavenly delight
A cube is a stick. Sorry for posting recipes that might be too complicated for some. I'll try to find easier ones. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville Sent: Tuesday, November 22, 2011 10:10 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] chocolate heavenly delight Hi. How much is the one cube butter referred to? Based on the other amounts I'd guess a stick, but wanted to check. Lisa Belville lisa...@frontier.com missktlab1...@frontier.com - Original Message - From: "Joseph Jammer" To: Sent: Monday, November 21, 2011 10:22 PM Subject: [CnD] chocolate heavenly delight > chocolate heavenly delight > > > > 1 c. flour > > 1 cube butter > > 1/2 c. pecans > > 1 (8 oz.) pkg. cream cheese > > 1 c. powdered sugar > > 1 c. Cool Whip (additional Cool Whip to top dessert) > > 2 sm. pkg. instant chocolate pudding > > 3 c. milk > > Press flour, butter and pecans into 9 by 13 inch pan and > bake > > 15 minutes at 350 degrees. Cool. > > Blend with mixer: cream cheese and powdered sugar. Fold > in > 1 > > cup Cool Whip and spread over cooled crust. Mix pudding > with > > milk as directed on pudding package. Spread pudding layer > over > > the cream cheese layer. Top this with Cool Whip. This can > also > > be topped with grated chocolate or chopped nuts. > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] real Cajun gumbo
REAL CAJUN GUMBO 1 onion chopped 1 green bell pepper seeds removed and chopped 1 cup of chopped celery Prepare the trinity first (above ingredients) and set aside. Prepare preferred meat sausage, chicken, etc, or if choosing seafood, shrimp, oysters, crab meat, crawfish, etc. Prepare and set aside. 1 cup cooking oil or shortening 1 cup flour 2 quarts warm water 2 teaspoons Tabasco brand pepper sauce 1 tablespoon Seatrain's Creole seasoning or Tony Chachere's 2 cups okra, cleaned and sliced 3 to 4 cups rice An authentic gumbo is prepared with a dark Re-aux, as are most all Cajun dishes. In a 6 or 8 quart stew pot (black iron is preferred but whatever you have will suffice) mix 1 cup of oil and 1 cup of flour. Place over medium heat and stir continuously. NOTE: If you stop stirring it will stick and you will have to start over. Be sure to go over the entire bottom of the pot while stirring. The flour will begin to change color from white, to tan, to orange, to red, to light brown, to dark brown, then finally to black. For this recipe, medium to dark brown is what is needed. This takes 10 to 15 minutes. At this point, dump in the onion, celery and bell pepper and cook till the onion starts to clear. Add the meat at this time, but not your seafood. Cook until meat starts to brown, then stir in warm water and seasonings. You are looking for a thicker-than-soup consistency but not as thick as stew. Add more or less water to achieve this. Bring to a simmering boil. Add the okra and seafood of your choice. Cook for one hour. Prepare rice and serve over rice in a bowl. Salt and pepper to taste and the Cajuns would add a little dash of File' (Ground sassafras) or you can use thyme, finely ground (but not as good). For a Creole Gumbo add tomatoes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] soulful black eye peas
SOULFUL BLACK EYED PEAS 2 ½ c. dried black eyed peas 3 to 4 neck bones or 3 to 4 ham hocks (with meat on them) 1 to 2 strips bacon, fried but not crispy and chopped 1/2 c. chopped onion 1 lb. Polish or German sausage, sliced thin 3 garlic cloves, minced ¼ tsp. of seasoned meat tenderizer 1 ½ tbsp. sugar 1 ½ tbsp. Lawrys seasoning salt 1 pkg Goya Sazon con culantro & achiote 1 tsp. crushed red pepper a few dashes Tabasco sauce Wash black eyed peas and soak over night. Wash neck bones and par-boil. Drain black eyed peas and place all remaining ingredients in a deep pot and cover with water. Cook and cover with slight vent on medium high for 1 1/2 to 2 1/2 hours adding sausage in last hour, or until meat and peas are very tender. Add salt and pepper to taste. Serve over buttered white rice or dirty rice and sprinkle bacon pieces on top with side of cornbread for dipping. Serves approximately 6. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] blueberry scones
BLUEBERRY SCONES 1 c. fresh blueberries, rinsed & drained 2 tsp. flour 1 tsp. cinnamon 1 3/4 c. flour 3 tsp. baking powder 2 tbsp. milk 1/3 c. solid vegetable shortening 1/4 c. sugar 1/2 tsp. salt 2 lg. eggs About 1/3 c. cream Cinnamon sugar Preheat oven to 425 degrees. Stir together 2 teaspoons flour and 1 teaspoon cinnamon; toss with blueberries, set aside. In large bowl mix flour, baking powder, sugar and salt. With pastry blender cut in shortening until size of small peas. In measuring cup beat eggs with a fork. Add enough cream to make 2/3 cup liquid, lightly stir egg mixture and berries into flour mixture. Handle dough as little as possible. On lightly floured surface divide into 2 parts. Pat into a circle 6 inches across and 3/4 inch thick. Cut into 6 wedges. Place on greased baking sheet, brush top with milk and sprinkle cinnamon sugar. Bake 15 minutes at 425 degrees or until lightly brown. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] sweet potatoes candied yams
CANDIED SWEET POTATOES (YAMS) 6-8 medium-sized sweet potatoes 1 cup firmly packed brown sugar 1 to 3 tsp. ground cinnamon, or to taste 1 cup melted butter, plus 2 tbsp. melted butter 1-1/2 cups mini marshmallows 1/2 cup pecan chips Slice sweet potatoes into 1/4 inch round slices. Arrange potatoes in a lightly greased baking dish (approx. 13x9x2). Mix brown sugar, cinnamon, and pecans in a bowl. Sprinkle each layer of potatoes with the mixture. Pour 3/4 cup melted butter over potatoes evenly. Cover and back at 375°F for 30 minutes. Remove, and baste with remaining 1/4 cup butter. Cover and continue baking for 30 minutes. (If transporting dish, stop here and continue last step at remote location warm 5-10 minutes in oven before adding marshmallows). Remove, sprinkle marshmallows evenly on top and continue baking without cover for 5 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] chocolate moose pie
CHOCOLATE MOOSE PIES 1 (8 oz.) pkg. cream cheese 1 c. powdered sugar 2 c. Cool Whip 2 sm. boxes chocolate instant pudding 3 c. milk 2 ready-made graham cracker pie shells Blend cream cheese, sugar, and Cool Whip together and spread on pie shells. Blend chocolate pudding and spread on top of cream cheese. Top with Cool Whip and nuts. May use butterscotch pudding instead of chocolate. This makes 2 pies. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Faceman's chicken casserole crockpot
Casseroles Faceman's Chicken Crockpot Casserole 3 package (6 oz) seasoned stuffing crumbs (stove top type) 3 large potato, pealed and cut to small dice 1 slice white onion diced 6 ribs celery, chopped 1 1/2 cup water 9 tablespoons butter, divided 3 teaspoon poultry seasoning, divided 3-3 1/2 lbs skinless chicken tenderloin or breast. cut into pieces 3 jar (12 oz) homestyle chicken gravy, (Heinz) Lightly butter/spray inside large size Crockpot. Toss stuffing crumbs with potato, onion, celery, 6 tablespoon melted butter, and 1 1/2 cup water. Sprinkle with about 1 1/2 teaspoon of poultry seasoning. Top stuffing with chicken pieces; drizzle with remaining butter and poultry seasoning. Pour gravy over chicken. Cover and cook on low for 6-7 hours. Feeds many people. Reduce ingredients by thirds for a smaller meal. Half hour of prep time. Just my take on this. You could add a bag of frozen mixed vegetables or anything you want. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] crockpot barbeque ribs
CROCKPOT BARBEQUE RIBS 3 lbs. spareribs Salt and pepper 1 onion, sliced 1 (16 oz.) bottle Smokey barbeque sauce (or 2 c. homemade sauce) Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for 15 minutes to brown and remove excess fat. Put sliced onion in crock pot. Slice ribs into serving pieces and put in crock pot. Pour in barbeque sauce. Cover and cook on low 8-10 hours or on high 4-5 hours. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] chocolate heavenly delight
chocolate heavenly delight 1 c. flour 1 cube butter 1/2 c. pecans 1 (8 oz.) pkg. cream cheese 1 c. powdered sugar 1 c. Cool Whip (additional Cool Whip to top dessert) 2 sm. pkg. instant chocolate pudding 3 c. milk Press flour, butter and pecans into 9 by 13 inch pan and bake 15 minutes at 350 degrees. Cool. Blend with mixer: cream cheese and powdered sugar. Fold in 1 cup Cool Whip and spread over cooled crust. Mix pudding with milk as directed on pudding package. Spread pudding layer over the cream cheese layer. Top this with Cool Whip. This can also be topped with grated chocolate or chopped nuts. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] LOUISIANA FRENCH TREASURE (DIRTY RICE)
LOUISIANA FRENCH TREASURE (DIRTY RICE) 3 c. uncooked rice 3 tbsp. oil 3 tbsp. flour 3 white onions, chopped 3-4 stalks celery, chopped 1 lg. green pepper, seeded and chopped 12 oz. chicken livers, trimmed, steamed and chopped 1 lb. sausage with sage Red and black pepper and salt to taste 1/2 c. green onion, include tops, chopped fine 1/2 c. parsley, chopped fine Cook rice according to directions. Heat oil in heavy skillet and add flour (cook stirring constantly until tan color). This is Rue. Add onions, celery and pepper; cook until onions are transparent. In another skillet cook sausage (breaking apart until fine). Add liver and other ingredients, blend well. Place in flat baking dish and cover and bake 15 minutes. Add green onions and parsley, toss and bake another 15 minutes. (May add hot sauce if want this hotter.) LOUISIANA FRENCH TREASURE (DIRTY RICE) 3 c. uncooked rice 3 tbsp. oil 3 tbsp. flour 3 white onions, chopped 3-4 stalks celery, chopped 1 lg. green pepper, seeded and chopped 12 oz. chicken livers, trimmed, steamed and chopped 1 lb. sausage with sage Red and black pepper and salt to taste 1/2 c. green onion, include tops, chopped fine 1/2 c. parsley, chopped fine Cook rice according to directions. Heat oil in heavy skillet and add flour (cook stirring constantly until tan color). This is Rue. Add onions, celery and pepper; cook until onions are transparent. In another skillet cook sausage (breaking apart until fine). Add liver and other ingredients, blend well. Place in flat baking dish and cover and bake 15 minutes. Add green onions and parsley, toss and bake another 15 minutes. (May add hot sauce if want this hotter.) ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] pineapple baked chicken
PINEAPPLE BAKED CHICKEN 4 boneless chicken breasts 2 tbsp. butter 1/2 tsp. salt 1/3 tsp. pepper GLAZE: 1 (8 oz.) can drained, crushed pineapple 1 c. packed brown sugar 1/4 c. lemon juice 2 tbsp. prepared mustard 1 tsp. soy sauce Brush chicken with butter and sprinkle salt and pepper on it. Bake at 350 degrees for 30 minutes. Prepare glaze, mixing all ingredients in small bowl. Pour glaze over chicken. Return to oven and bake 30 minutes more covered. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] green enchaladas
GREEN CHICKEN ENCHILADAS 2 boneless chicken breasts 3 or 4 chicken thighs (bone-in & skin on) 1/2 cup finely chopped yellow onion 1/2 clove finely chopped garlic 1 stalk celery, cut into thin strips and finely chopped (minced?) 2 cans chopped peeled long green chile (or 6 fresh long green chiles roasted, peeled, seeded and chopped) 1 small tomato or 1/2 medium tomato, peeled, seeded and chopped relatively small (about 1/4 cup) 1/4 teaspoon powdered sage 1 teaspoon salt 1/4 teaspoon black pepper enough water to cover chicken in a large pot 1/2 cup whole milk 2 to 3 tablespoons flour 15 to 25 Corn Tortillas cut as directed below 1 cup or more Muenster cheese, grated 1/2 cup Yellow cheese (Longhorn, Cheddar, Colby, etc.), grated Preheat oven to about 300 to 350°F. Put the chicken in a large pot and add a little more than enough water to cover the chicken. Add in the salt, pepper and sage and stir. Add in the onion, garlic and celery. Bring to a hard boil, reduce the heat to medium and boil until chicken is tender and has no red inside. Remove the pan from the heat temporarily. Remove the chicken from the broth to a plate or bowl. Slice the chicken breasts lengthwise into about 3 or 4 strips. Cut the strips into pieces about 1/2 inch long. Put the chopped breasts back into the broth and put the broth back on medium heat. Remove the skin from the thighs and discard (makes good cat food, lol). Take all the meat off the thighs, discarding the bones. Be sure to trim out and discard any sinews or tendons at the ends of the thigh muscles. Cut the thigh meat into pieces about the same size as the breast pieces. Add the thigh meat back into the broth. Add the tomatoes and chopped long green chiles in and continue simmering the chicken until done. You may need to add a bit more water into the broth to have enough for the sauce - don't let it boil dry. You will need about a quart or so of broth when you make the sauce. In a small bowl, stir the milk into the flour until smooth and no lumps remain. When the chicken is done stir the milk-flour mixture into the broth slowly while stirring to prevent lumps. Remove from heat as soon as the sauce thickens a bit (don't let it get too thick). Stack and cut about 10 tortillas at a time into halves (fewer at a time if it requires too much knife pressure). Cut each set of halves into 3 triangular pieces (each tortilla will become 6 triangles). Set aside. Add a few of the tortilla pieces at a time into the broth, stirring well to coat the tortillas. after about a fourth to a half of the tortillas are added, stir in about half of the grated Muenster cheese. Stir in the remaining tortilla pieces, stirring to coat and moisten well. Don't add so many tortilla pieces that the sauce is too dry - In the end the sauce should still be a bit liquid. Pour the entire mixture evenly into a large Pyrex baking dish and smooth the top. Cover evenly with the remaining half of the grated Muenster Cheese. Sprinkle the grated yellow cheese over the top of the Muenster cheese. Place the enchiladas into the oven for about 10 to 15 minutes or until the cheese is melted as desired. Serve with Sour Cream if desired. (Saltine crackers go GREAT with this dish). Serving suggestion: Green Chicken Enchiladas with a dollop of sour cream, Spanish Rice, Refried Beans, salad, Saltine crackers and iced tea. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] glazed picnic ham
GLAZED PICNIC HAM 1 picnic ham, any size (meat tenderizer, garlic powder) 1 sm. can pineapple juice 3 oz. cherry juice 1 tbsp. garlic powder 1 tsp. cinnamon 1/2 box brown sugar 1/2 c. cane syrup 1/2 c. confectioners' sugar 1/4 lb. butter Dash Worcestershire sauce Combine all ingredients in small saucepan and bring to a boil. Allow to cool. Baste ham before and during roasting. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] classic waldorf salad
CLASSIC WALDORF SALAD 2 c. diced apple 1 c. 1 inch julienne celery sticks 1/2 c. broken walnuts 1/2 c. Cool Whip 1/4 c. mayonnaise or Miracle Whip 1 tbsp. sugar 1/2 tsp. lemon juice Dash of salt Combine apple, celery, and walnuts. Blend together mayonnaise, sugar, lemon juice, and salt. Fold in Cool Whip; fold dressing into apple mixture. Chill. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] butterfinger cookies
butterfinger cookies 3/4 c. sugar 1/2 c. butter 1 egg 1 3/4 c. flour 1 3/4 tsp. baking soda 1/4 tsp. salt (optional) 1 (8 oz.) pkg. Butterfinger chips, coarsely chopped Preheat oven to 375 degrees. Beat sugar and butter until creamy. Beat in egg until light and fluffy. Blend in flour, soda, and salt. Stir in butter finger chips. Drop onto ungreased cookie sheet. Bake 10 to 13 minutes until lightly browned. Let stand on cookie sheet 2 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] ambrosia salad
AMBROSIA SALAD 1 (16 oz.) can mandarin oranges, drained 1 c. pineapple chunks, drained 1 c. flaked coconut 1 1/2 c. miniature marshmallows 1 c. dairy sour cream (or whip 1 envelope Dream Whip & add 1/4 tsp. lemon juice) 1 c. sliced white grapes (optional) 1 sliced banana (optional) Mix all ingredients together and chill several hours or overnight. Add banana just before serving. Yield 6 to 8 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] 3 layer pecan pie
3 layer pecan pie 1 (8 oz.) pkg. cream cheese, softened 1/3 c. sugar 1/4 tsp. salt 1 tsp. vanilla 1 egg 1 (9 5/8 in. pie crust) MIDDLE LAYER: 1 1/4 c. chopped pecans TOP LAYER: 3 eggs 1/4 c. sugar 1 c. light corn syrup 1 tsp. vanilla In small bowl, mix cream cheese, sugar, salt, vanilla, and egg. Beat at medium speed until well blended. Spread in pie crust. Sprinkle with pecans. In small bowl, mix all top layer ingredients. Beat until blended. Gently pour topping over pecans. Bake at 375 degrees for 35 to 40 minutes or until center is firm. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hi cathy
I have just sent Janie a message, requesting a meeting with her Bennet and an interpreter for me. I hope to get the misunderstandings cleared up before the holiday is out. I feel the situation is draining and I want to take care of this while I can still see positive vibes and light. Please keep sending positive vibes my way and hope things are good for you. Joe ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] kibby
kibby 1 lb. ground lamb 1 lb. ground beef 1 1/2 c. very fine cracked wheat 1 lg. onion Salt & pepper 1 tsp. heaping dried mint leaves 1/2 c. cold water Rinse wheat in cold water. Drain by squeezing through hands. Add to other ingredients and grind as many as 3 times for soft texture. Mix in 1 cup pine nuts. Melt butter to spoon over top when served. Bake at 350 degrees until done in 9" x 9" glass or metal pan. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] maple candied yams
MAPLE CANDIED YAMS 1 stick butter 4 or 5 large fresh yams or sweet potatoes 1/2 cup maple syrup 1/4 cup dark brown sugar 1 tsp. cinnamon OR 1 tsp. vanilla 1/4 tsp. freshly grated nutmeg 1/2 tsp. freshly grated ginger root 1/2 tsp. sea salt 2 to 2 1/2 cups mini marshmallows (optional) Preheat oven to 400°F. Peel yams or sweet potatoes (either may be used). Cut into 1 inch cubes or wedges. Butter a 9x13-inch baking dish generously. Arrange yams in baking dish. In a saucepan, melt butter, and stir sugar until dissolved over medium heat. Add 1/4 cup water and spices. Bring to a boil, add maple syrup; reduce heat to a simmer and cook for 2 minutes. Pour butter mixture over the yams, turning them over to coat well. Cover the yams tightly with aluminum foil and bake on center rack in oven, basting the potatoes with the butter syrup once or twice during the baking for about 45 minutes or until fork tender. Cooks Note: If adding mini-marshmallows, spread them evenly over the top of the potatoes at this time, and broil for 5-10 minutes or until lightly browned, otherwise proceed with next step. When the potatoes are done, remove foil. Bake on the upper third of the oven at 475°F until the syrup has thickened and the potatoes are just beginning to caramelize (about 20 minutes - but watch carefully and do not allow them to burn; if they are browning too quickly reduce oven temperature). Baste with additional butter before serving. Variation: Use honey or Karo syrup instead of the maple syrup; add 1/4 cup frozen orange concentrate. Omit cinnamon; use vanilla. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] sugarless fruit pie
sugarless fruit pie 1 can pineapple chunks 1 can sour cherries 1/4 c. cornstarch 1 sm. pkg. red diet jello 5 bananas Artificial sweetener (Equal) 2 baked pie crusts Optional: chopped pecans Drain juice from pineapple and cherries. Add cornstarch to juice and heat until thickened. Add diet jello and artificial sweetener to taste. Add pineapple and cherries. When cool, pour into cooked cool pie crusts. Slice bananas over top. Refrigerate. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] crockpot turkey breasts
CROCKPOT TURKEY BREAST turkey breast 1 packet of onion soup mix 1 can of cranberry sauce salt and pepper to taste Sprinkle salt and pepper (to taste) and the packet of onion soup mix on the top and bottom of turkey breast. Add cranberry sauce to top of turkey breast and cook in crockpot on low overnight (8 hours) or for three to four hours on high. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] diabetics delight
DIABETIC DELIGHT 1 Estee brownie or chocolate cake mix 1 sm. pkg. Jello sugar free chocolate pudding 1 pkt d-zerta whipped topping mix 1 pkt. weight watchers chocolate mousse (find all above in the diet section) Fix browning or cake mix according to directions on the back of the box. Mix pudding according to directions on the box. Pour over cool cake mix. Then fix whip topping or mousse according to directions put on top of pudding. Chill for 30 minutes before serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] German chocolate cake with coconut pecan frosting
German Chocolate Cake With coconut Pecan frosting 4 oz. bar sweet cooking chocolate 1/2 c. hot water 2 c. sugar 1 c. butter, softened 4 eggs 2 1/2 c. Pillsbury's Best All Purpose or Unbleached Flour 1 tsp. baking soda 1/2 tsp. salt 1 c. buttermilk 1 tsp. vanilla FROSTING: 1 c. sugar 1 c. evaporated milk 1/2 c. butter 3 eggs, beaten 1 1/3 c. flaked coconut 1 c. chopped pecans or walnuts 1 tsp. vanilla Pre-Heat oven to 350°F. Grease and lightly flour 3 (9") round cake pans. In small saucepan over low heat, melt chocolate with water; set aside. In large bowl, beat 2 cups sugar and 1 cup butter until light and fluffy. Add 4 eggs, 1 at a time, beating well after each addition. Lightly spoon flour into measuring cup; level off. Add flour and remaining cake ingredients; blend at low speed until well combined. Pour batter into prepared pans. Bake at 350°F for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely. In medium saucepan, combine 1 cup sugar, evaporated milk, 1/2 cup butter and 3 eggs. Cook over medium heat until mixture starts to bubble, stirring constantly. Stir in coconut, nuts and 1 teaspoon vanilla. Cool until room temperature. Spread frosting between cake layers and on top leaving sides plain. TIP: To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup. HIGH ALTITUDE: Above 3500 feet: Decrease sugar to 1 3/4 cups and baking soda to 3/4 teaspoon. Bake at 375°F for 25 to 30 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cornish hens with shrimp stuffing
CORNISH HENS WITH SHRIMP STUFFING 1 (6 oz.) pkg. long grain & wild rice mix 6 green onions, sliced 1/4" thick 2 tbsp. butter 1 (5-6 oz.) pkg. frozen, peeled, cooked shrimp) 1/2 c. currants or raisins 1/4 c. sliced almonds 1/2 tsp. nutmeg 2 (1 - 1 1/2 lbs.) Cornish game hens 4 slices bacon, halved crosswise STUFFING: Prepare rice mix according to directions. In medium skillet, cook green onions in hot butter until tender. Remove from heat. Stir in shrimp, currants, almonds and nutmeg. Add cooked rice and toss until well mixed. Halve hens lengthwise. Rinse and pat dry. Twist wing tips under backs. Spoon 4 mounds of stuffing in a 13"x9" baking dish. Place hens, cut side down, over rice. Place bacon atop each hen. Bake, covered, 375 degrees for 45 minutes. Uncover. Bake 30 to 35 minutes more until tender. Makes 4 servings. Good with a blush wine. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] hello dolly bars
HELLO DOLLY BARS 1 stick butter 1 c. graham cracker crumbs 1 c. flaked coconut 1 c. semi-sweet chocolate chips 1 c. chopped nuts 1 (15 oz.) can sweetened condensed milk Melt butter in 8x8x2 inch or 9x12x1 inch pan. Sprinkle in layer of graham cracker crumbs, coconut, chocolate chips, and nuts. Pour condensed milk over top. Bake at 350 degrees for 30 minutes. Let cool in pan. Yields: 16 to 20 pieces after cutting. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Peking duck
Peking duck 1 duck (4 to 5 lbs.) 14 c. water 4 tbsp. honey 4 slices ginger, 1/8 inch thick 1/2 c. white vinegar 1/2 c. pale dry sherry 1 pkg. lumpia wrappers 24 pieces green onion stems 2 oz. Chinese parsley Hoisin and/or lemon sauce (purchased at grocery store) Rinse duck and pat dry. Put water, honey, ginger, vinegar and wine into a large pot or wok and bring to a boil. Place duck into the pot and ladle boiling liquid above all over it for 2 minutes. Remove duck and pat dry with absorbent paper. Remove scum and fat from liquid and freeze for future use. Air dry in a cool, breezy place for 8 hours, covered with cheese cloth. Heat oven to 400 degrees. Put duck directly on oven rack, breast side up. On a lower oven rack place a foil lined roasting pan filled with an inch of water to catch the drippings. Roast for 30 minutes then turn on sides and roast each side for 30 minutes. Face breast down and roast back for 30 minutes longer. Steam lumpia wrappers for about 10 minutes, separate and cut into halves. Remove skin from duck and cut skin with scissors into 1 x 2 inch pieces. Arrange on a heated platter. Don't let juices wet the crispy skin. Cut de-boned duck meat into the same sized pieces as the skin. Place skin, meat, green onion stalks, Chinese parsley and Hoisin or lemon sauce on lumpia wrapper and wrap. Eat as a succulent package. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] oh me oh my sweet potato pie
OCIE'S ME OH MY SWEET POTATO PIE 2 cups cooked and mashed sweet potatoes 2 tablespoons melted butter 1/2 teaspoon vanilla 2/3 cup sugar 1/3 teaspoon salt 3 eggs 1/2 teaspoon cinnamon 1/2 cup cream 2 tablespoons brandy (optional) 1 unbaked pie shell Preheat oven to 450°F. Prick pie shell dough with fork before baking. Bake for about 10 minutes without filling. Combine all ingredients in any order. Mix well with an electric hand mixer until all ingredients are smooth. Pour filling into precooked pie shell and put into oven on 450 degrees for 10 minutes. Then reduce heat to 350 degrees and continue cooking for 35 minutes. Serve warm with whipped topping or ice cream. Can also serve warm. Enjoy! Serves 8-10 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] deep fried turkey
Easy crock pot roast 3 lb. chuck roast 1/2 can beef broth 1 c. flour 1/2 tsp. garlic powder 1 or 2 cloves garlic 1 medium onion, diced 2 tbsp. olive oil 1 bay leaf dash of salt and pepper Wash chuck roast. Season generously with salt, pepper and garlic powder. Coat with flour. Place floured roast into oiled skillet and brown lightly on both sides. While browning roast, add diced onions to skillet. Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves and bay leaf. Pour in 1/2 can beef broth over roast and add salt and pepper. Cover and cook on low for 8 to 10 hours. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] easy crockpot roast
Easy crock pot roast 3 lb. chuck roast 1/2 can beef broth 1 c. flour 1/2 tsp. garlic powder 1 or 2 cloves garlic 1 medium onion, diced 2 tbsp. olive oil 1 bay leaf dash of salt and pepper Wash chuck roast. Season generously with salt, pepper and garlic powder. Coat with flour. Place floured roast into oiled skillet and brown lightly on both sides. While browning roast, add diced onions to skillet. Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves and bay leaf. Pour in 1/2 can beef broth over roast and add salt and pepper. Cover and cook on low for 8 to 10 hours. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] banana pudding delight
Eagle is the brand and the milk is a sweetened condensed milk. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Katie Chandler Sent: Monday, October 31, 2011 1:25 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] banana pudding delight I didn't sent the recipe, but, usually when it says Eagle Brand milk it is the condensed thick, sugary, can, milk you use in making lots of fudge and other desserts with. It calls for 1 and 1/4 cups of milk which is just regular milk like we drink, so the Eagle brand is the condensed milk. Katie Frogs have it easy, they can eat what bugs them... - Original Message - From: "Joseph Jammer" To: Sent: Monday, October 31, 2011 2:47 PM Subject: Re: [CnD] banana pudding delight >I was hoping someone could tell me. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville > Sent: Monday, October 31, 2011 9:51 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] banana pudding delight > > Hi. Is the Eagle brand milk referred to here the condensed or evaporated? > > > > > Lisa Belville > lisa...@frontier.com > missktlab1...@frontier.com > > - Original Message - > From: "Joseph Jammer" > To: > Sent: Sunday, October 30, 2011 11:58 PM > Subject: [CnD] banana pudding delight > > >> Banana Pudding Delight >> >> 1 lg. pkg. instant vanilla pudding >> >> 1 1/4 c. milk >> >> 1 can Eagle Brand milk >> >> 1 (8 oz.) container Cool Whip >> >> 1 (8 oz.) container sour cream >> >> 1 pkg. vanilla wafers >> >> 5 to 6 bananas >> >> Blend pudding and milk, and let set up. Then in a >> separate >> >> >> bowl, mix together Eagle Brand milk, Cool Whip and sour >> cream. >> >> Then mix both mixes together. In a large dish, layer >> vanilla >> >> wafers, bananas and pudding mixture 3 times, ending with >> >> pudding mixture on top. Chill and serve. >> >> >> >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] easy crockpot roast
Easy crock pot roast 3 lb. chuck roast 1/2 can beef broth 1 c. flour 1/2 tsp. garlic powder 1 or 2 cloves garlic 1 medium onion, diced 2 tbsp. olive oil 1 bay leaf dash of salt and pepper Wash chuck roast. Season generously with salt, pepper and garlic powder. Coat with flour. Place floured roast into oiled skillet and brown lightly on both sides. While browning roast, add diced onions to skillet. Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves and bay leaf. Pour in 1/2 can beef broth over roast and add salt and pepper. Cover and cook on low for 8 to 10 hours. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] banana pudding delight
I was hoping someone could tell me. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lisa Belville Sent: Monday, October 31, 2011 9:51 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] banana pudding delight Hi. Is the Eagle brand milk referred to here the condensed or evaporated? Lisa Belville lisa...@frontier.com missktlab1...@frontier.com - Original Message - From: "Joseph Jammer" To: Sent: Sunday, October 30, 2011 11:58 PM Subject: [CnD] banana pudding delight > Banana Pudding Delight > > 1 lg. pkg. instant vanilla pudding > > 1 1/4 c. milk > > 1 can Eagle Brand milk > > 1 (8 oz.) container Cool Whip > > 1 (8 oz.) container sour cream > > 1 pkg. vanilla wafers > > 5 to 6 bananas > > Blend pudding and milk, and let set up. Then in a > separate > > > bowl, mix together Eagle Brand milk, Cool Whip and sour > cream. > > Then mix both mixes together. In a large dish, layer > vanilla > > wafers, bananas and pudding mixture 3 times, ending with > > pudding mixture on top. Chill and serve. > > > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] banana pudding delight
Banana Pudding Delight 1 lg. pkg. instant vanilla pudding 1 1/4 c. milk 1 can Eagle Brand milk 1 (8 oz.) container Cool Whip 1 (8 oz.) container sour cream 1 pkg. vanilla wafers 5 to 6 bananas Blend pudding and milk, and let set up. Then in a separate bowl, mix together Eagle Brand milk, Cool Whip and sour cream. Then mix both mixes together. In a large dish, layer vanilla wafers, bananas and pudding mixture 3 times, ending with pudding mixture on top. Chill and serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] [Cond] okay I have two questions
I personally apologize for that one. Must have missed it and sorry you're going through a bunch of stress. Joe -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett Sent: Tuesday, August 16, 2011 5:30 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] okay I have two questions I answered your question about deep fryers and talked about the Rival Cool Topuch. I am going through a lot of stressful time right now taking care of my husband George, who is now back home from the hospital but is bedridden. I took extra time to talk about deep fryers and do not appreciate hearing that you got no responses. I am sorry for talking out of turn. I will help anyone who asks but please go through your messages before saying you got no responses. - Original Message - From: "Joseph Jammer" To: Sent: Tuesday, August 16, 2011 11:37 AM Subject: [CnD] okay I have two questions > Number 1. What is the difference between Cajun seasoning and creole > seasoning. > > 2. what deep fryers are being used by people on this list. I know I > asked > this question before, but didn't receive an answer. > > Thanks. Joe > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] okay I have two questions
Number 1. What is the difference between Cajun seasoning and creole seasoning. 2. what deep fryers are being used by people on this list. I know I asked this question before, but didn't receive an answer. Thanks. Joe ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] oven fried Cajun chicken
OVEN FRIED CAJUN CHICKEN 1 frying chicken or 6 breasts or 6 leg thigh quarters 1 cup flour black pepper and garlic powder (for sprinkling) Creole seasoning paprika cayenne pepper 1/2 cup butter Preheat oven to 425°F. Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning. In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well. Shake chicken in the bag with flour and seasonings. Line a 9x13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down. Bake 30 minutes; turn reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] can anyone suggest any recipes for lactose intolerant people?
Well I'm looking for anything really. Don't know where to start. I agree with you about the cheese. I know thus far we've talked about recipes that call for milk so I need main dishes or baking recipes that I can cook with the soy or other milk. Joe -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lovette Yewchan Sent: Wednesday, August 10, 2011 8:42 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] can anyone suggest any recipes for lactose intolerant people? You can do a lot of recipes using rice or soy milk instead of regular milk with pretty good results but not pudding mixes. What are you looking for? You can also get veggin margarine or earth balance. There are some cheeses that are soy based but personally I don't like them. If you have ideas I could probably help. My youngest daughter and I have dairy intolerances. There is lactose free milk too. Lovette At 07:51 PM 8/10/2011, you wrote: >If someone could help me, I appreciate it. Thanks. > > > >Joe > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] can anyone suggest any recipes for lactose intolerant people?
If someone could help me, I appreciate it. Thanks. Joe ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sock it to me cake
Thank you very much. Can't wait to make it. Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Anna Sent: Saturday, August 06, 2011 10:06 AM To: cookinginthedark@acbradio.org Subject: [CnD] Sock it to me cake Sock It To Me Cake 1 box Duncan Hines butter Golden Cake Mix 2/3 C. oil 4 eggs 1 small container of sour Cream 1 C. chopped pecans 2 Tablespoons Brown sugar 1 Tablespoon cinnamon Method 1. Mix Cake mix, oil and eggs, beat well. 2. Add sour cream, beat and, add nuts. 3. Mix half the batter into sprayed with cooking spray tube pan. 4. Sprinkle with sugar mixture of Brown sugar and cinnamon. 5. Then pour other half of batter over this. 6. Bake at 350 degrees for around 45 minutes, to one hour. ___ 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] sock it to you cake
I had forgotten to ask for the recipe for this one too. I've tried these two cakes before and found them very good., thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] m and m cake
Does anyone have a recipe for this cake? Thanks ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] rib cooking
Thanks much. I bought some beef ribs the other day so wanted to know. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dale Sent: Friday, August 05, 2011 5:20 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] rib cooking Howdy All, I use a dry rub on my ribs first if doing them in the oven. First I broil on each side for about 10 minutes and then wrap in foil and bake at 275 for about 20 to 25 minutes a pound. Usually is about 2 hours. Next I pull them out of the oven and open up the foil. I add my barbecue sauce, wrap again, and let go for about another 90 minutes . For a great flavor change, add some sliced jalapenos and or apricot jam with the barbecue sauce. This second baking with the sauce will really tenderize the ribs. My Grandma used to make what she called country ribs. She would broil them as above, about 10 minutes on each side, then as Donald does, slice them down into individual ribs. She would lay these in a baking dish, sliced sides down, and add one cup o water and cover the ribs with barbecue sauce. She would then cover and back at 325 for about 90 to 120 minutes. Add some baked beans and close slaw and it is dinner at Grandma's! Dale then cover with a mixture of barbecue sauce and As At 10:17 AM 8/4/2011, you wrote: >What kind of seasoning do you use and when do you put it on? >Joe > >-Original Message- >From: cookinginthedark-boun...@acbradio.org >[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Donald >Sent: Thursday, August 04, 2011 6:42 AM >To: cooking dark >Subject: [CnD] rib cooking > >Well Joe, >I do my pork back ribs with a store bought sauce that is put on the >ribs in the last 15 minutes of cooking. >I precut the ribs when they are uncooked so that they are easier to >handle after cooking. I put mine in a roasting pan coated with spray >oil and add water so that the ribs are just sitting in the water, NOT floating. >I do them at 325'F for 60 to 90 minutes depending on their thickness. >I leave the lid on the pan until the last 15 minutes when the sauce is >added and the water has evaporated off. >OH, I forgot I put the ribs on a wrack in the pan so they sit just at >top of the water level. >hth Donald > > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark > >___ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] rib cooking
What kind of seasoning do you use and when do you put it on? Joe -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Donald Sent: Thursday, August 04, 2011 6:42 AM To: cooking dark Subject: [CnD] rib cooking Well Joe, I do my pork back ribs with a store bought sauce that is put on the ribs in the last 15 minutes of cooking. I precut the ribs when they are uncooked so that they are easier to handle after cooking. I put mine in a roasting pan coated with spray oil and add water so that the ribs are just sitting in the water, NOT floating. I do them at 325'F for 60 to 90 minutes depending on their thickness. I leave the lid on the pan until the last 15 minutes when the sauce is added and the water has evaporated off. OH, I forgot I put the ribs on a wrack in the pan so they sit just at top of the water level. hth Donald ___ 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] would like to fined recipes for bbq ribs in the oven and other oven meat recipes.
Am really getting into this cooking thing and this group is so diverse so I was hoping someone could help with these also. Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] thanks to all
I want to thank everyone for your contributions. I have picked out many favorite recipes that I want to try. I would like to have some chicken recepes as well as recepes for the crockpot. Thanks in advance. Joe ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] thanks everyone and another request please
First of all I'd like to thank you all for the wonderful recipes. Keep them coming. I've sorted out my own favorites and now am looking for ideas on chicken and crockpot recipes. Thanks in advance. Joe ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] I am interested in the scrambled eggs casserole recipes as well as the roast ones
If someone could please provide complete recipes for these with measurements and all I'd appreciate it. I am not a beginner, but not advanced. If I have a complete recipe I can follow it. Thanks in advance. Joe. Interested in all kinds of roasts. Also a comment about the pam or spray. I was told to use stainless steel nonstick frying pans because the sprays aren't necessarily healthy for you. Joe ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] taco casserole
Taco casserole This is different from the original recipe I had. I think it's a lot better and wanted to share it with you. 1 pkg holy guacamole "regular or spicy" any guacamole will do 2 12 ounce cans chili with beans 1 pkg corn tortillas About 12 1 10 ounce pkg grated cheese. I used Mexican 3 cheese 2 pounds ground beef or turkey 1 medium tub sour cream. 1 small onion chopped 1 pkg taco seasoning. Preheat oven to 350 degrees. Grease 9 by 13 inch casserole dish Put crumple ground meat, onion and taco seasoning in large frying pan and cook until meat is brown on both sides. Drain grease if any exist. Cover bottom of greased pan with some of the tortilla shells making sure all of it including the corners are covered. Next add your cooled meat mixture. Cover with beans making sure that the meat and beans cover the tortillas completely. Next cover with guacamole and cheese. Spread until covers meat and chili. Top with remaining tortillas. Cover casserole with sour cream and spread evenly until top is covered with all of sour cream. Bake dish for 45 minutes. Cool and eat. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] questions about talking pressure cooker and other kitchen products for the blind
Well thanks and I'm glad to be here. The cake has been around since I was six years old. I've added a few wrinkles and improvements. Note some people like to add lemon extract to taste. Joe -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Steve Stewart Sent: Thursday, July 28, 2011 4:44 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] questions about talking pressure cooker and other kitchenproducts for the blind Joseph, glad to see you on here. one place that has a lot of talking things to use in the kitchen is blind mice mart, but right now, we are getting a new web site. send a email to dale at; 69s...@att.net and he can tell you what he has for a blind cook. I like your seven up cake. welcome and good luch. Steve Stewart CnD moderator -Original Message----- From: Joseph Jammer Sent: Wednesday, July 27, 2011 10:26 PM To: cookinginthedark@acbradio.org Subject: [CnD] questions about talking pressure cooker and other kitchenproducts for the blind Can anyone share with me some of the technology for the kitchen that is available and maybe places I might look for these items. I am new to the list and am especially curious about the talking pressure cooker and how it works. Your feedback would be great fully appreciated. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark STEVE STEWART IN GOD WE TRUST C n D MODERATOR ATTHEMARKET OWNER E-MAIL;stev...@suddenlink.net ___ 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] questions about talking pressure cooker and other kitchenproducts for the blind
Thanks much tasted the 7 up cake first when I was 6 years old. This one though has a few touches that the original did not so in a since it's my own recepe. Some people like to add lemon extract to it too. Joe -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Steve Stewart Sent: Thursday, July 28, 2011 4:44 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] questions about talking pressure cooker and other kitchenproducts for the blind Joseph, glad to see you on here. one place that has a lot of talking things to use in the kitchen is blind mice mart, but right now, we are getting a new web site. send a email to dale at; 69s...@att.net and he can tell you what he has for a blind cook. I like your seven up cake. welcome and good luch. Steve Stewart CnD moderator -Original Message- From: Joseph Jammer Sent: Wednesday, July 27, 2011 10:26 PM To: cookinginthedark@acbradio.org Subject: [CnD] questions about talking pressure cooker and other kitchenproducts for the blind Can anyone share with me some of the technology for the kitchen that is available and maybe places I might look for these items. I am new to the list and am especially curious about the talking pressure cooker and how it works. Your feedback would be great fully appreciated. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark STEVE STEWART IN GOD WE TRUST C n D MODERATOR ATTHEMARKET OWNER E-MAIL;stev...@suddenlink.net ___ 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] questions about talking pressure cooker and other kitchen products for the blind
Can anyone share with me some of the technology for the kitchen that is available and maybe places I might look for these items. I am new to the list and am especially curious about the talking pressure cooker and how it works. Your feedback would be great fully appreciated. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] 7 up cake
7-up cake 3 cups sugar 3 cups flour 2 sticks butter 6 eggs 1 12 ounce can 7-up Preheat oven to 350 degrees. Melt butter and set aside. Ina large mixing bowl alternate flour, sugar melted butter and eggs. One at a time. I suggest mixing at medium speed, using a wooden spoon to scrape the access batter from the sides. When you are sure that all of the batter is in the bottom of the bowl and none is left on the sides, you can then add your seven-up. Mix until batter is smooth. Note the seven up is what makes this delicious cake rise. After mixing thoroughly, pour batter into round bunt cake pan and place in oven. Bake 1 hour and ten minutes. Take out of oven and place on cool surface. You can check the cake to see if it's done with the tooth pick trick "toothpick trick." Stick toothpick in the middle of cake and remove. If the toothpick is clean your cake is done. Let it cool and then eat. I've been making this cake for years and always have to make two. One for me and the people I live with and one for my other friends. It's definitely a people pleaser. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
