Re: [CnD] Chicken and Broccoli Casserole

[Kerryann Ifill via Cookinginthedark]

Hi this sounds yummy, but what is starting mix? Can I substitute?

Kerry

> On 20 Jan 2021, at 1:06 PM, Sugar via Cookinginthedark 
>  wrote:
> 
> 
> Chicken and Broccoli Casserole
> 
> 
> Recipe Yield: Makes: 6 Servings (1 cup each)
> Source: 1,001 Delicious Recipes for People with Diabetes
> 
> View Online 
>   / 
> Print Version 
> 
>  
> 
> Ingredients
> 
> 
> 
> 1-3/4 cups stuffing mix
> 5 tablespoons reduced-calorie margarine, melted
> 1 can (10-3/4 ounce) low-fat cream of chicken soup
> 2 cups finely chopped cooked chicken breast
> 4 ounces non-fat milk
> 2 cups frozen chopped broccoli florets, thawed
> 1 tablespoon minced onion
> 1/8 teaspoon black pepper
> 
> Directions
> 
> Pre-heat oven to 425 degrees F. 
> 
> Place stuffing mix and melted margarine in a mixing bowl and combine 
> completely.
> 
> Spread and pat all but 3/4 cup of the stuffing mixture into the bottom of a 
> 2-quart casserole dish coated with non-stick cooking spray.
> 
> In a separate bowl, combine remaining ingredients.
> Pour chicken mixture over stuffing mixture layer. Top with remaining 3/4 cup 
> of stuffing mixture.
> 
> Bake 20 to 25 minutes or until golden brown and bubbly. 
> Let stand 5 minutes before serving.
> 
> Nutritional Information Per Serving:
> 
> Calories: 257
> Fat: 9 grams
> Sodium: 795 milligrams
> Cholesterol: 45 milligrams
> Protein: 18 grams
> Carbohydrates: 26 grams
> Diabetic Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1 Fat
> 
> 
> 
> 
> 
> "If we could look into each other's hearts and understand the unique 
> challenges each of us faces, I think we would treat each other much more 
> gently, with more love, patience, tolerance, and care."
> 
> -Marvin J. Ashton
> 
> 🙏
> 
> I appreciate the second chance of life at:
> 
> https://www.gofundme.com/sugars-transplant-journey
> 
> -Sugar, ❤😘
> 
> 
> 
> ___
> 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] Brocoflour

[Kerryann Ifill via Cookinginthedark]

Hi all,

With all the weird weather we’ve been having locally, vegetables have become a 
bit erratic in when we can find them.
So my recent visit to the supermarket netted me a hybrid collyflower and 
crocolli instead of either of the two. I have a recipe for a creamy broccoli 
and cheese recipe, can I just substitute?

Not sure why not, but thought I
D ask.

Kerry
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Using pita Bread

[Kerryann Ifill via Cookinginthedark]

Yummy! They all sound good!

Kerry

> On 4 Nov 2020, at 8:53 AM, Gregory Yorke via Cookinginthedark 
>  wrote:
> 
> 
> One of my favorites is to make a salad of cucumbers, onions, tomatoes and
> what ever you would like and put a little vinaigrette dressing on the salad.
> Stir the salad around so the dressing is through the entire salad.
> 
> Cut the pita bread into 2 pieces and make a pocket in each piece, not
> splitting  the outer crust.
> (Put your thumbs into the inner part of the pita and do not break the outer
> crust to make a pocket). 
> Put the salad into each pocket and enjoy.
> 
> You can use any type of salad dressing you like for your taste. 
> 
> -Original Message-
> From: Cookinginthedark  On Behalf Of
> Kerryann Ifill via Cookinginthedark
> Sent: Wednesday, November 4, 2020 4:55 AM
> To: cookinginthedark@acbradio.org
> Cc: Kerryann Ifill 
> Subject: [CnD] Using pita Bread
> 
> Hi Everyone:
> 
> I have a 12 pack of pita bread in the refrigerator, but I have no idea other
> than pita pizza what I can make with them. Any suggestions?
> 
> Kerry
> ___
> 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] Using pita Bread

[Kerryann Ifill via Cookinginthedark]

Hi Everyone:

I have a 12 pack of pita bread in the refrigerator, but I have no idea other 
than pita pizza what I can make with them. Any suggestions?

Kerry
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Almond Flour

[Kerryann Ifill via Cookinginthedark]

Good evening,

Thank you so much for all the great suggestions.
Only trouble is that with all of the closures, some of the authentic recipes 
have ingredients which I don’t have in the pantry; avocado oil, etc so I wanted 
to try something else.

I have to abandon the banana bread for example and switch to scones, but I’ll 
let you guys know how they came out!

Keep the recipes coming though, can’t wait to try them out!

Kerry

> On 11 Apr 2020, at 5:21 PM, Jennifer Thompson via Cookinginthedark 
>  wrote:
> 
> My suggestion is to look for recipes that use almond flour but not regular 
> flour, and almond and the nut flours are so much more healthy and will not 
> spike your sugar.
> 
> 
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On 
> Behalf Of lorischarff--- via Cookinginthedark
> Sent: Saturday, April 11, 2020 11:36 AM
> To: cookinginthedark@acbradio.org
> Cc: lorischa...@gmail.com
> Subject: Re: [CnD] Almond Flour
> 
> Hi Kerry,
> Almond flour has no gluten in it. I attempted a pound cake by putting part 
> almond and part regular flour and it did not come out good. I know that if 
> you search for recipes using almond flour, you will get some.
> You might want to look at the Washington Post food section. They have lots of 
> good recipes.
> 
> -Original Message-
> From: Cookinginthedark  On Behalf Of 
> Kerryann Ifill via Cookinginthedark
> Sent: Saturday, April 11, 2020 12:08 PM
> To: cookinginthedark@acbradio.org
> Cc: Kerryann Ifill 
> Subject: [CnD] Almond Flour
> 
> Hi all,
> 
> I was recently gifted a lovely bag of almond flour. I wanted to find out wifi 
> could substitute it in to a banana cone recipe in place of regular wheat 
> flour.
> 
> Also, if anyone has recipes with almond flour I’d love to try them out!
> 
> Thanks.
> 
> Kerry
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> 
> -- 
> This email has been checked for viruses by AVG.
> https://www.avg.com
> 
> ___
> 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] Almond Flour

[Kerryann Ifill via Cookinginthedark]

Hi all,

I was recently gifted a lovely bag of almond flour. I wanted to find out wifi 
could substitute it in to a banana cone recipe in place of regular wheat flour.

Also, if anyone has recipes with almond flour I’d love to try them out!

Thanks.

Kerry
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] A corn bread tip to go with the potatoes soup.

[Kerryann Ifill via Cookinginthedark]

Wow! Never knew that! But I guess having never used one that would explain my 
ignorance.

Thanks loads

> On 21 Jan 2020, at 7:55 PM, Johna Gravitt via Cookinginthedark 
>  wrote:
> 
> The trick to cooking with a cast iron skillet is always to preheat it first 
> It can take anywhere from 5 to 10 minutes on a medium to high heat. If you 
> put a little water on your fingertips and flick into the pan, and if you hear 
> sizzling, it is typically heated enough.
> 
> Sent from my iPhone
> 
>> On Jan 21, 2020, at 6:52 PM, Kerryann Ifill via Cookinginthedark 
>>  wrote:
>> 
>> Hi, I’m curious.
>> Why heat the skillet first/
>> 
>> Sounds intriguing.
>> 
>> Regards
>> Kerry
>> 
>>> On 21 Jan 2020, at 11:10 AM, Johna Gravitt via Cookinginthedark 
>>>  wrote:
>>> 
>>>   I also have a corn bread recipe but it's a bit more involved than the 
>>> previous one.
>>> My husband grew up in Virginia and does not like sweet so I decided to make 
>>> this for the first time last night and he loved it!
>>> The sugar in this recipe does not add any sweetness.
>>> Southern Style Corn Bread:
>>> 5 cups corn meal
>>> 5 TBSP flour
>>> 5 TSP sugar
>>> 2 and a half cups milk at room temp (recipe calls for whole milk but I used 
>>> 2%)
>>> 8 OZ sour Cream
>>> 1/2 cup melted butter
>>> 1/3 cup vegetable oil
>>> D
>>> Directions:
>>> Wisk together the dry ingredients and set aside
>>> Beat the eggs then add milk
>>> Add the egg and milk mixture to the dry ingredience
>>> Add sour cream and butter and mix well
>>> Heat a 18 inch cast iron skillet on the stove (I used a 12 inch)
>>> Add oil to skillet then remove from heat and pour in batter
>>> Place in oven and bake for 35 to 45 minutes and enjoy
>>> 
>>> 
>>> People with disabilities, access job openings at 
>>> http://www.benderconsult.com/careers/job-openings
>>> Johna Gravitt
>>> Accessibility Consultant
>>> Workplace Mentoring Resource Manager
>>> Recruitment Outreach Specialist
>>> 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 
>>> Janet Brown via Cookinginthedark
>>> Sent: Tuesday, January 21, 2020 9:49 AM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Janet Brown 
>>> Subject: Re: [CnD] A corn bread tip to go with the potatoes soup.
>>> 
>>> I make a corn bread recipe without sugar because my husband from Louisiana  
>>> grew up and loves that kind of corn bread. Here it is.
>>> 1 cup corn meal, 1 cup bis-quick,  2 eggs
>>> 1 half stick butter or entire stick depending on your preference.
>>> 
>>> grease small loaf pan and preheat oven to 350.
>>> combine bis-quick and corn meal. melt the butter and let it cool. Add eggs 
>>> to butter and incorporate them. Make sure the eggs have warmed up a bit and 
>>> the butter has cooled so you don't cook the eggs. Mix wets and dries and 
>>> pour into loaf pan. bake about 20 minutes, remove from oven, test for 
>>> doneness and cool. After a few minutes, turn the loaf pan over and let the 
>>> corn bread fall on to a plate. Eat it with that glorious soup. 
>>> 
>>> Sent from my iPhone
>>> 
>>>>> On Jan 21, 2020, at 12:21 AM, Dena Polston via Cookinginthedark 
>>>>>  wrote:
>>>> 
>>>> Ron and all:
>>>> 
>>>> I have seen the premade "sweet" cornbread at Wal-Mart too. I don't 
>>>> have a Sams close by.
>>>> 
>>>> All have a great day.
>>>> 
>>>> Dena from Indiana
>>>> 
>>>> -Original Message-
>>>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
>>>> On Behalf Of Ron Kolesar via Cookinginthedark
>>>> Sent: Monday, January 20, 2020 10:03 PM
>>>> To: Cooking In The Dark
>>>> Cc: Ron Kolesar
>>>> Subject: [CnD] A corn bread tip to go with the potatoes soup.
>>>> 
>>>> Hello to my fellow blind cooks.

Re: [CnD] A corn bread tip to go with the potatoes soup.

[Kerryann Ifill via Cookinginthedark]

Hi, I’m curious.
Why heat the skillet first/

Sounds intriguing.

Regards
Kerry

> On 21 Jan 2020, at 11:10 AM, Johna Gravitt via Cookinginthedark 
>  wrote:
> 
>   I also have a corn bread recipe but it's a bit more involved than the 
> previous one.
> My husband grew up in Virginia and does not like sweet so I decided to make 
> this for the first time last night and he loved it!
> The sugar in this recipe does not add any sweetness.
> Southern Style Corn Bread:
> 5 cups corn meal
> 5 TBSP flour
> 5 TSP sugar
> 2 and a half cups milk at room temp (recipe calls for whole milk but I used 
> 2%)
> 8 OZ sour Cream
> 1/2 cup melted butter
> 1/3 cup vegetable oil
> D
> Directions:
> Wisk together the dry ingredients and set aside
> Beat the eggs then add milk
> Add the egg and milk mixture to the dry ingredience
> Add sour cream and butter and mix well
> Heat a 18 inch cast iron skillet on the stove (I used a 12 inch)
> Add oil to skillet then remove from heat and pour in batter
> Place in oven and bake for 35 to 45 minutes and enjoy
> 
> 
> People with disabilities, access job openings at 
> http://www.benderconsult.com/careers/job-openings
> Johna Gravitt
> Accessibility Consultant
> Workplace Mentoring Resource Manager
> Recruitment Outreach Specialist
> 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 
> Janet Brown via Cookinginthedark
> Sent: Tuesday, January 21, 2020 9:49 AM
> To: cookinginthedark@acbradio.org
> Cc: Janet Brown 
> Subject: Re: [CnD] A corn bread tip to go with the potatoes soup.
> 
> I make a corn bread recipe without sugar because my husband from Louisiana  
> grew up and loves that kind of corn bread. Here it is.
> 1 cup corn meal, 1 cup bis-quick,  2 eggs
> 1 half stick butter or entire stick depending on your preference.
> 
> grease small loaf pan and preheat oven to 350.
> combine bis-quick and corn meal. melt the butter and let it cool. Add eggs to 
> butter and incorporate them. Make sure the eggs have warmed up a bit and the 
> butter has cooled so you don't cook the eggs. Mix wets and dries and pour 
> into loaf pan. bake about 20 minutes, remove from oven, test for doneness and 
> cool. After a few minutes, turn the loaf pan over and let the corn bread fall 
> on to a plate. Eat it with that glorious soup. 
> 
> Sent from my iPhone
> 
>> On Jan 21, 2020, at 12:21 AM, Dena Polston via Cookinginthedark 
>>  wrote:
>> 
>> Ron and all:
>> 
>> I have seen the premade "sweet" cornbread at Wal-Mart too. I don't 
>> have a Sams close by.
>> 
>> All have a great day.
>> 
>> Dena from Indiana
>> 
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
>> On Behalf Of Ron Kolesar via Cookinginthedark
>> Sent: Monday, January 20, 2020 10:03 PM
>> To: Cooking In The Dark
>> Cc: Ron Kolesar
>> Subject: [CnD] A corn bread tip to go with the potatoes soup.
>> 
>> Hello to my fellow blind cooks.
>> For those who love corn bread as much as I do, here's a couple tips.
>> 1. To make sure the bread isn't as dry and or crumbly, add a can of 
>> cream corn in the batter.
>> Tip two, which is a easier tip.
>> For those who have a Sam's club membership, Samsclub has a box of 
>> small loafs of corn bread that also is awesome to the taste buds as well. 
>> Smiles.
>> Now that would go great with the potato soup. SMILES.
>> To all, enjoy.
>> Ron KR3DOG
>> 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 
>> Radio Station With the Call Sign of KR3DOG 
>> ___
>> 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] Advice please!

[Kerryann Ifill via Cookinginthedark]

In the past, it used to be home made and unique to every house wife.  Now of 
course its boiled and sold. The usual ingredients are fresh theme, marjoram, 
Echelots (chives to you), parsley onions, celery, garlic, sweet pepper, black 
pepper, white pepper, fresh red peppers,. Some people blend it with a bit of 
cooking oil, others use Rochester sauce. Oh I forgot salt.
Usually, you cut slits in your meat - poultry, pro, red meat etc, or you just 
put a bit of it in your sauces, soups and stews. Many people allow their meat 
to marinate in it for a while; usually overnightif its poultry that process 
comes after we marinate our meat in freshly squeezed and salt sometimes garlic 
or vinegar as well.

Ok that’s more than you asked, but I love to share.

Kerry

> On 10 Apr 2019, at 10:18 AM, gail johnson via Cookinginthedark 
>  wrote:
>
> What's the herb paste combination you like?
> ___
> 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] Advice please!

[Kerryann Ifill via Cookinginthedark]

I’m going to add the diced onions, celery and sweet pepper (local name for bell 
pepper). Then I’ll add some dried thyme, a bit of sugar, cayenne pepper and 
some garlic powder.
In Barbados, we also mince various herbs and make it in to a kind of paste 
which we use to “season” our meats.  I’ll let you guys know how it turns out.

Thanks loads!

Regards
Kerry

> On 10 Apr 2019, at 9:36 AM, gail johnson via Cookinginthedark 
>  wrote:
>
> So what spice combination are you going to include to make it your own.
> ___
> 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] Advice please!

[Kerryann Ifill via Cookinginthedark]

Hi all!

Wow! This is why I come to you guys for help. All suggestions sound great!
I’m not a fan of defrosting meat int he microwave as it doesn’t do it gradually 
and I always think that’s risky, but may be I’ll get brave enough some day.
Can’t use the pasta option as I’m off flour till the end of Lent. I had made it 
up to eat over spaghetti squash. It wasn’t bad, but not spicy enough for my 
caribbean palate.

Apart from that, I’ll give it a whirl; in Barbados, we call it shepherd’s pie 
even though its made with beef.  We don’t often use lamb in these kind of 
dishes as lamb isprimarily served in stews or as chops.

Thanks again.

Happy cooking!
Kerry

> On 9 Apr 2019, at 11:07 AM, Nicole Massey via Cookinginthedark 
>  wrote:
>
> Or if you're looking for potatoes in the meal instead of pasta you have 
> several options. You could simmer it down a bit to increase thickness and 
> make a variant on chili-cheese fries, going with Italian cheese fries 
> instead. You'd use mozzarella instead of cheddar in that case. A more 
> interesting and different variation on that would be to use tater tots 
> instead of fries.
> Or you could mix in a can of Ro-Tel, cube and boil some potatoes, and mix 
> them in with an equal amount of cooked macaroni. That'd get you a type of 
> Cajun Goulash, though you could make it more authentic by adding a diced up 
> onion, a seeded and diced bell pepper, and a stalk or two of celery, again 
> diced.
>
> -Original Message-
> From: Brink-Chaney, Marcie A via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, April 09, 2019 9:55 AM
> To: 'cookinginthedark@acbradio.org' 
> Cc: Brink-Chaney, Marcie A 
> Subject: Re: [CnD] Advice please!
>
> For a shepherd's pie?  I don't think that would be so great.  I'd consider 
> thawing the sauce out the way you suggested, but, just add some spices 
> (Italian seasonings, oregano, basil, a few crushed in your hand fennel seeds, 
> a bay leaf garlic powder or fresh garlic) and simmer it for a half hour to 
> get the seasonings incorporated and then serve it over your favorit pasta.
>
> Marcie Brink-Chaney CVRT CATIS
> Visually Impaired Services
> University Health Center
> Detroit Receiving Hospital
> Detroit Medical Center
> Address:  4201 St. Antoine
> Detroit MI 48201
> Phone:  (313)745-4131
> Email:  mbrin...@dmc.org
> -Original Message-
> From: Kerryann Ifill via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, April 09, 2019 10:28 AM
> To: Cookinginthedark@acbradio.org
> Cc: Kerryann Ifill
> Subject: [CnD] Advice please!
>
> Hi list:
>
> A few weeks ago, I did a spaghetti sauce with ground beef in the crock pot, 
> but the flavour was underwhelming.  I froze most of it and I’m thinking of 
> thawing it to use as the base for a shepherd’s pie.  I wanted to ask though 
> if it would be ok to thaw it over a low heat on the stove top. I’ll try to 
> adjust the seasonings, but I didn’t want to ruin the whole dish.  Am I going 
> in the right direction with this?
>
> Thanks loads.
> Kerry
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
>
>
> This message (including any attachments) is confidential and intended solely 
> for the use of the individual or entity to whom it is addressed, and is 
> protected by law. If you are not the intended recipient, please delete the 
> message (including any attachments) and notify the originator that you 
> received the message in error. Any disclosure, copying, or distribution of 
> this message, or the taking of any action based on it, is strictly 
> prohibited. Any views expressed in this message are those of the individual 
> sender, except where the sender specifies and with authority, states them to 
> be the views of Tenet Healthcare Corporation.
>
> ___
> 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] Advice please!

[Kerryann Ifill via Cookinginthedark]

Hi list:

A few weeks ago, I did a spaghetti sauce with ground beef in the crock pot, but 
the flavour was underwhelming.  I froze most of it and I’m thinking of thawing 
it to use as the base for a shepherd’s pie.  I wanted to ask though if it would 
be ok to thaw it over a low heat on the stove top. I’ll try to adjust the 
seasonings, but I didn’t want to ruin the whole dish.  Am I going in the right 
direction with this?

Thanks loads.
Kerry
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] One Pot Healthy Vegetarian Bean Chili , from: A Simple Palate, Prep Time, 15 mins, Cook Time, 1 hr 30 mins, Cooling Time, 10 mins, Total Time, 1 hr 45 mins, A satisfying and flavorful chili

[Kerryann Ifill via Cookinginthedark]

Hi, this sounds bsolutely delicious! Thank you so much! this sounds absolutely 
delicious!
looking forward to it!

Kerryann F.. Ifill 

> On 4 Apr 2019, at 9:38 AM, gail johnson via Cookinginthedark 
>  wrote:
> 
> One Pot Healthy Vegetarian Bean Chili
> from: A Simple Palate
> Prep Time
> 15 mins
> Cook Time
> 1 hr 30 mins
> Cooling Time
> 10 mins
> Total Time
> 1 hr 45 mins
> A satisfying and flavorful chili with a tomato base, chili seasoning, and 
> plant-based beans for  protein. So delicious and perfect for Fall/Winter!
> Ingredients
> 2 Tbsp olive oil
> 1 small yellow onion, diced
> 1 28 oz. can fire roasted crushed tomatoes
> 1 28 oz. can fire roasted diced tomatoes
> 1 1/2 cup water
> 3/4 cup frozen corn
> 1 14 oz.  can of each black beans, cannellini beans, garbanzo beans
> Seasonings
> 2 Tbsp  paprika
> 1 Tbsp (each) chili powder, cumin
> 2 tsp oregano
> 1 tsp  salt
> 1/2 tsp  black pepper
> pinch of crushed red pepper
> Toppings
> cheese
> fresh cilantro, minced
> tortilla chips, crumbled
> Instructions
> In a deep pot saute diced onion in olive oil with a little salt for 3-5 
> minutes on medium heat,  onions should be browned and soft. Add crushed/diced 
> tomatoes, water, then stir in beans and spices.
> Let chili simmer for 1 hour on low heat, stir occasionally to avoid burning. 
> Add corn for the last  10 minutes. Adjust seasoning and salt to taste if 
> needed.
> Serve in a bowl with fresh cilantro, cheese, and tortilla chips if desired.
> Recipe Notes
> Tips
> If you don't have all the beans listed for this soup you can also do navy, 
> pinto, or kidney beans.
> Add tortilla chips on top for extra flavor and crunch with your soup.
> Use fire roasted diced tomatoes versus regular diced tomatoes for extra depth 
> of flavor.
> Make sure you let this soup simmer for proper amount of time (1 1/2 hours) to 
> thicken and develop  in flavor.
> If you have one, use a dutch oven to cook your soup. Dutch ovens are a 
> versatile cooking vessel,  and are perfect for slow cooking like soups and 
> stews.
> 
>> On 4/1/2019 3:44 AM, Kerryann Ifill via Cookinginthedark wrote:
>> Hi does anyone have a recipe for a bean only chile?
>> 
>> Thanks all
>> 
>> Kerry
>> 
>> Kerryann F.. Ifill
>> ___
>> 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] Meatless chile

[Kerryann Ifill via Cookinginthedark]

Hi does anyone have a recipe for a bean only chile?

Thanks all

Kerry

Kerryann F.. Ifill 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Recipes Wanted Slow Cooker Spaghetti Squash & Meatballs

[Kerryann Ifill via Cookinginthedark]

Fantastic! Thank you so much, this does sound easy

Regards
Kerry

> On 11 Mar 2019, at 11:49 AM, gail johnson via Cookinginthedark 
>  wrote:
>
> Here is a possibility. I have never bought ready-made Spaghetti Squash.
> Slow Cooker Spaghetti Squash & Meatballs
> Ingredients
> 　
> 1½ pounds frozen Italian meatballs
> ½ small onion, minced
> 2 cloves garlic, minced
> 1 (24 oz) jar marinara sauce
> 2 Tablespoons dried basil
> ½ Tablespoon dried oregano
> ½ teaspoon kosher salt
> ½ teaspoon black pepper
> 2 cups spaghetti squash:
> Equipment
> 6 quart slow cooker
> Preparation
> Place the frozen meatballs into the bottom of the slow cooker and pour the 
> marinara sauce over them. Add the minced onion, garlic, basil, oregano, salt, 
> and pepper.
> 　
> Place the squash , on top of the meatballs and sauce.
> Cover and cook on high heat for 2 hours, or low heat for4 hours (or until the 
> squash is soft).
> ___
> 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] Recipes Wanted

[Kerryann Ifill via Cookinginthedark]

Hi all,

I’ve just decided to start eating bettering I purchased a tub of prepared 
spaghetti squash.
I’m kind of stuck for recipes to prepare with it.  Any suggestions will be 
appreciated!
I’ve been trying to improve my cooking skills so I’m open to all suggestions.

Best wishes
Kerry
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Recipe for Ambrosia

[Kerryann Ifill via Cookinginthedark]

Hi all!

I’vebeen asked to prepare ambrosia for a family gathering this weekend and I 
needed some guidance.

1. Does anyone have a recipe they can share?
2. The recipe I found called for “segmented” orange; am I right in thinking 
they simply mean to separate in figs?

Looking forward to hearing from you and seasons greetings to everyone!

Regards
Kerryann Ifill
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Talking Microwave

[Kerryann Ifill via Cookinginthedark]

> Hi all,
I'm in the market for a new microwave and I wanted a talking one.
I saw bad reviews on the magic chef one, but figured I'd come to the experts 
for advice.
All thoughts appreciated.
Kerry
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Guidelines on using a Grill

[Kerryann Ifill via Cookinginthedark]

Hi all,

I  have a stove with six burners - it’s a gas stove. It came with an alternate 
flat solid grilling surface which I can replace the burners with. Its sits 
solid over the burners.
How would I use such a grill to grill fish or meats? I mean, do I just spray it 
with pam or rub with oil? Do I put foil over it before I use it?
Any suggestions would be appreciated.

Thanks.

Kerryann Ifill


___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Most accessible coffee maker

[Kerryann Ifill via Cookinginthedark]

> Good morning all,
I wish to purchase a coffee maker but I would like group suggestions on what is 
the most accessible farm for a visually impaired are rather totally blind 
person. Thanks for your support.
Carrie
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Cooking salmon

[Kerryann Ifill via Cookinginthedark]

hi i actually prepared a fllet yesterday, the sauce is sweetish and kind of 
creamy.
It was yummy, but the fish needed some flavour i think.

Kerryann Ifill on the move!

> On Apr 4, 2015, at 2:22 PM, Linda Yacks via Cookinginthedark 
>  wrote:
> 
> I think I would open the sauce and smell it. It may actually be the marinade
> sauce. Isn't it disgusting when there are no directions? Linda
> 
> ___
> 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] Preparing Salmon

[Kerryann Ifill via Cookinginthedark]

Hi all,

I have some salmon fillets to prepare for lunch tomorrow.  The salmon came 
pre-packaged in a bag with some sort of sauce in separate packets.  The bag 
gives no instructions on how to prepare the salmon with sauce.
I've decided to marinade the fish in a soy sauce, olive oil, garlic and a 
little pepper.  Then pan sear it and pour the sauce over it.  Does this sound 
right?

Thanks for any suggestions.
Kerry


---
This email has been checked for viruses by Avast antivirus software.
http://www.avast.com

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Low fat Recipes

[Kerryann Ifill]

Hi list,

I haven't shared anything lately since I'm a lousy cook and little to share
I recently went on a diet and I'm following a meal plan.  They've got some
yummy recipes in here so I thought I'd share them over the next couple weeks
if anyone is interested.

Here's the first one, which I like since it's an alternative to eating a
bowl of oat meal.

OAT MEAL PUFFS

1 c quick cooking oats
1/2 c crushed pineapple
4 egg whites
¼ c skimmed milk
½ tsp cinnamon 
½ small box of raisins
3 tbsp sugar or four packets sweet and low
Non-stick noncaloric cooking spray

Directions
Combine all ingredients in a large bowl. Let sit for 10 minutes. Coat a
non-stick skillet with cooking spray and place over medium heat. For each
puff, spoon 2 tbsp of batter in to skillet. Brown on one side, flip and
brown the opposite side; making sure each puff is cooked through. 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] New grill on the stove

[Kerryann Ifill]

Hi list,
I recently purchased a stove which has one of those grills that goes on the
top. If I wanted to prepare salmon on the grill, do I just spray some kind
of cooking spray on the top and cover it over with foil? I've never used one
and I'm not sure how to use it efficiently.
Thanks for any suggestions.
Kerry

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] salad dressings

[Kerryann Ifill]

Does anybody have recipes/tips on making homemade salad dressing?
Also I have some boneless chicken thighs that I'd like to prepare to shred
for salad, any suggestions on how to cook them?

Regards
Kerry


___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Low Cal Lasagna

[Kerryann Ifill]

Hi list,

 

Does anyone have a tasty low cal lasagne recipe?

 

Thanks much

Kerry

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Denver Sandwich

[Kerryann Ifill]

Hi there,

 

I was reading a book and came across a "Denver sandwich" I've been looking
it up on the net and ofund some interesting recipes, but can someone tell me
what is a basic Denver sandwich and how to make it?

 

Thanks loads

Kerry

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Risotto

[Kerryann Ifill]

Hi list,

 

A cousin once made this dish and I thought it fantastic. My previous 2
attempts were not even fit for stray animals.

 

I'd like a recipe (and guidelines) on how to prepare a really yummy risotto.
My cousin used cream of mushroom soup in hers and I'm wondering if that may
have helped her dish to come out so good.  I'd welcome all ideas.

 

Last night I had a lovely chicken salad which was made with strips of
chicken breast, romaine lettuce, mandarin and pecans in an orange
vinaigrette; it was totally yum and needless to say not from my kitchen.

 

 

Thanks loads.

 

Kerry

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Not so creamy cream sauce.

[Kerryann Ifill]

Hi there,

Here's the recipe I tried out yesterday


Creamy Smoked Salmon Pasta

6 tablespoons butter
1/2 onion, finely chopped
2 tablespoons all-purpose flour
2 teaspoons garlic powder
2 cups skim milk
1/2 cup grated Romano cheese
1 cup frozen green peas, thawed and drained
1/2 cup canned mushrooms, drained
10 ounces smoked salmon, chopped
1 (16 ounce) package penne pasta
Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain. 
2.Melt butter in a large skillet over medium heat. Sauté onion in butter
until tender. 
3.Stir flour and garlic powder into the butter and onions. Gradually stir in
milk. Heat to just below boiling point, and then gradually stir in cheese
until the sauce is smooth. Stir in peas and mushrooms., and cook over low
heat for 4 minutes. 
4.Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of
ajackson...@att.net
Sent: Saturday, April 30, 2011 10:58 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Not so creamy cream sauce.

Hi, Kerry,
Would you share the recipe with us, so we can come up with suggestions.  It
may be that the sauce isn't meant to be a "cream" sauce; the flour may be a
thickener, with the tomatoes, (if there are tomatoes in the recipe)
You may not have done anything wrong.
Blessings,
Alice
   
___
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] Not so Creamy Cream sauce

[Kerryann Ifill]

Hi list,

 

I made a pasta dish yesterday and it did taste good, but the sauce wasn’t as
creamy as I wanted.

 

It called for melting 3 tbs of butter and sautéing the onion.  It called for
flour and garlic powder; since I was out of the powder I minced fresh garlic
and added when the onions had been in for a minute.  Then I added the flour
and the milk as required.

But it just didn’t come out creamy.  Any ideas what I did wrong?

 

Thanks for all ideas.

 

Kerry

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Using a kitchen Scale verses measuring cups

[Kerryann Ifill]

Hi again,

I have another troublesome question for you.  I have a recipe that calls for
10 ounces of salmon.  How many ounces would make a cup?

Thanks loads and happy Easter to all!

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell
Sent: Saturday, April 23, 2011 8:35 AM
To: Cooking in the Dark
Subject: Re: [CnD] Using a kitchen Scale verses measuring cups

That's for food items unless you happen to be no taller than a teddy bear. 
On Fri, 22 Apr 2011, Blaine Deutscher wrote:

> Hello there everyone.
> 
> Good to be back on the list again.  I was wondering if there are any of
you 
> out there that use a kitchen scale verses measuring cups.  Just wondering 
> what you all thought if it's worth purchasing or continue to use 
> measurements?  I know Dale advertizes a kitchen Scale on his website and
was 
> wondering if it's for weighing yourself or food items?
> 
> Blaine 
> ___
> 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] Smoked Salmon Sandwiches

[Kerryann Ifill]

Hi List,

 

I have a couple questions regarding some packaged smoked salmon I bought.

I picked it up a few weeks ago and stuck it in the freezer.  Unfortunately,
I was rushing when I was putting together a pasta salad and I didn't realise
the bag had a resalable end. I slit it open with a knife and it's only this
morning I noticed the other end.  Would my fish spoil?

Secondly, does anyone have e a recipe for smoked salmon sandwiches?  I love
to eat good food, but alas, I'm no good at tasting a dish and deciphering
all the ingredients.  I'm hopeless in the kitchen!

 

Thanks much

 

Kerry

 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Recipe question to Kerry.

[Kerryann Ifill]

Thanks for the suggestions, but what do you think would make a good
substitute for the honey mustard?  I like flavour.  I'm not a big fan of
tomatoes unfortunately, I must have been frightened by one as a child
(smile)  Seriously, though, I can't seem to acquire a taste for them unless
they have been puraed or pulped or something.
I like the idea of the cream cheese, I can find more uses for that in my
kitchen than for the other kinds actually.

I'll definitely let you know how it turns out.  As rye bread is a grain
bread, how do you think another type of grain bread would do?

Kerry

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of
ajackson...@att.net
Sent: Monday, April 18, 2011 7:16 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Recipe question to Kerry.

Hi, Kerry,
This chicken sandwich does sound good.  If you want to substitute smoked
salmon, I would omit the honey mustard, use cream cheese or Brie instead of
the smoked Gouda and use sliced tomatoes instead of the apple.  This
combination would taste good on rye bread.
I think with turkey breast, you could do the original sandwich and it would
also be delicious.  
I think the sandwiches would toast well on the George Foreman grill,
probably in about five minutes.  Please let us know.
Blessings,
Alice
___
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] Toasted Chicken Sandwiches with Caramelized Apples and Smoked Gouda Cheese

[Kerryann Ifill]

Hi List,

I've been thinking about trying this recipe for some time and I finally
think I'm going to be brave enough to try it.  I have a couple questions
though about a few alterations:

1. How do you think smoked salmon would work in this recipe?
If I coated my George Forman grill with the olive oil, could I do the
toasting on that you think?

Also I'm thinking of substituting turkey breast at some later date in this
one.  All thoughts would be appreciated.
Thanks loads
Kerry


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dale
Sent: Wednesday, March 02, 2011 8:58 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Toasted Chicken Sandwiches with Caramelized Apples and Smoked
Gouda Cheese

Recipe:  Toasted Chicken Sandwiches with Caramelized Apples and Smoked Gouda


Dear Friends,

   Caramelized onion, sautéed apples, 
melting cheese, honey mustard and chicken ­ put 
that on a plate and you've got supper, but put it 
between two slices of bread and you
have a brilliant sandwich.
  The recipe comes from chef and suburban 
homesteader Janice Cole, who is raising a trio of 
hens in a chicken coop wired for sound. When the three divas get bored or
testy, a Mozart concerto soothes them. When 
they're hungry, chopped Parmigiano-Reggiano rind, 
al dente pasta, sushi rice, nori or Gorgonzola 
crumbles top off their bird feed.
  We're assured that this quick work night 
sandwich brought no harm to the "girls."

Toasted Chicken Sandwiches with Caramelized Apples and Smoked Gouda
Reprinted with permission from Chicken and Egg: A 
Memoir of Suburban Homesteading with 125 Recipes 
by Janice Cole (Chronicle Books LLC, 2011) Copyright © 2011 by Janice Cole.

Serves 4

1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter, softened
2 large onions, halved and thinly sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 unpeeled apples, such as Honeycrisp or Gala, sliced
2 teaspoons sugar
1/2 teaspoon ground allspice
1/4 cup honey mustard
8 sliced country French bread, cut 1/2-inch thick from an oval loaf
1 cup shredded smoked Gouda cheese (4 ounces)
2 cooked chicken breasts, thinly sliced (about 2 cups)

1. Heat the oil and 1 tablespoon of the butter in 
a large nonstick skillet over medium heat. Add 
the onions and sprinkle with the salt and pepper. 
Cook the onions, stirring occasionally, for 8 to 
10 minutes or until they are wilted and golden brown. Transfer to a plate.

2. Melt 1 tablespoon of the remaining butter in 
the same skillet over medium heat and add the 
apples. Combine the sugar and allspice and 
sprinkle over the apples, stirring to coat them. 
Increase the heat to medium-high and cook the 
apples for 5 to 8 minutes, or until brown but 
still slightly crisp, increasing the heat to high if necessary.

3. Spread the mustard over one side of each slice 
of bread and lightly spread the remaining 2 
tablespoons of butter over the other sides. 
Arrange the cheese over the mustard side of half 
of the bread slices. Layer with the caramelized 
onions, chicken, and apples. Top with the remaining bread, mustard-side
down.

4. Grill the sandwiches in a skillet or on a 
griddle, lightly coated with butter or olive oil, 
over medium heat for 6 to 8 minutes or until the 
bread is toasted golden brown and the cheese is melted, turning as needed.

Serve immediately.

Note: The onions and apples can be cooked 
(separately) up to 8 hours ahead of time and 
refrigerated. Bring to room temperature before using.

TIPS

When we were testing this recipe we made one with 
some thin wedges of Brie cheese in place of the smoked Gouda. So good.

For non-meat eaters, skip the chicken and use 4 
halved hard-cooked eggs. Sear the halved eggs, 
cut side down, in some butter until they are 
flecked with brown, sprinkling them with salt and 
pepper. Then make the sandwich as directed.

___
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] muffin blunder!

[Kerryann Ifill]

Hi Mike,

The muffins came out ok I guess.  They stuck to the muffin cups a bit, but
the kids said it came out a wow!
In fact, my god daughter said "auntie Kerry next time don't put in the eggs,
its yummy!"

Thanks again.

Kerry

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike
Sent: Tuesday, March 29, 2011 5:01 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] muffin blunder!

Hi Kerry, I spoke to a friend of mine and we think that you might me
alright.  Your muffins may be a little dry and may crumble more than usual.
This sounds like something that I would do.  Let me know how the muffins
turn out.  Mike

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kerryann Ifill
Sent: Tuesday, March 29, 2011 2:03 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] muffin blunder!

How big of a disaster do I have on my hands?

 

I was making some banana muffins and after I had mixed and put them in to
the oven I realised I had left the egg out.  It only required one egg and it
had both baking soda and baking powder, but I can't believe I was so dumb!
Now the fluid balance is off.

 

How big of a disaster have I got?

 

Kerry

___
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] muffin blunder!

[Kerryann Ifill]

How big of a disaster do I have on my hands?

 

I was making some banana muffins and after I had mixed and put them in to
the oven I realised I had left the egg out.  It only required one egg and it
had both baking soda and baking powder, but I can't believe I was so dumb!
Now the fluid balance is off.

 

How big of a disaster have I got?

 

Kerry

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Muffin Cups

[Kerryann Ifill]

Hi Cheryl and others,

The muffins came out pretty good except that though I followed the recipe I
only got 10 instead of the promised 12.  May be I filled the cups too much.
Now I'm off to prepare some oven fried trout for dinner.  I'm in one of
those cooking moods. Does anyone have a recipe for pumpkin an lentil soup?

Kerry

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cheryl Osborn
Sent: Tuesday, March 15, 2011 11:24 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Muffin Cups

If your batter is thick and you don't fill them all the way to the top, then

put then on a cookie sheet, I think that it would work.



------
From: "Kerryann Ifill" 
Sent: Monday, March 14, 2011 8:13 PM
To: 
Subject: [CnD] Muffin Cups

> Hi all,  I'm making muffins in the morning and I don't have any muffin 
> pans.
> I bought some disposable cup cake pans and muffin cups to stand in them,
> would that do you think?
>
>
>
> Kerry
>
> ___
> 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] Muffin Cups

[Kerryann Ifill]

Hi all,  I'm making muffins in the morning and I don't have any muffin pans.
I bought some disposable cup cake pans and muffin cups to stand in them,
would that do you think?

 

Kerry

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Sauces

[Kerryann Ifill]

Hi list,

 

First off, thanks to the lady who posted all those wonderful breakfast
suggestions and the website as well as those awesome sounding quiches; I'll
be trying those out!

 

I'm looking a recipe for these too sauces:

Honey garlic and Peanut sauce.

I know they're probably basic ones, but I'm no good at creating stuff by
trial and error.

 

Thanks for any suggestions.

Oh and by the way, the ginger mushroom sauce sounds awesome too, but it
didn't say how much ginger to add.

Kerry

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Breakfast Ideas

[Kerryann Ifill]

Hi all,

 

I've started to prepare breakfasts for my family and they 've really enjoyed
the stuff I've done, but I'm out of breakfast ideas.

 

Does anyone know of any breakfast quiche recipes that don't use meat? Or any
other suggestions would be appreciated.

 

Thanks

Kerry

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Mango Recipes Easy Mango Salsa

[Kerryann Ifill]

I like this recipe. What could I serve this with?

Kerry

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson
Sent: Thursday, March 10, 2011 1:35 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Mango Recipes Easy Mango Salsa

Easy Mango Salsa

Prep Time:
15 MinReady In:
1 Hr 15 Min
Servings  6
Ingredients
2 mangos - peeled, seeded, and diced 2 green onions, chopped 1 clove 
clove of garlic, minced, or to taste 3 tablespoons chopped fresh 
cilantro 1 tablespoon lime juice 1 tablespoon orange juice
Directions
Stir the mangos, green onions, garlic, cilantro, lime juice, and orange 
juice together in a bowl. Chill at least 1 hour before serving.

-- 
Email services provided by the System Access Mobile Network.  Visit 
www.serotek.com to learn more about accessibility anywhere.

___
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] 8 ounces

[Kerryann Ifill]

Hi again,

Thanks for the advice on the sour cream.  My recipe calls for 8 ounces of
cream, but the container is marked 200 ml, does anyone know how close to 8
ounces that would be?

Thanks again.

Kerry

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] sour cream

[Kerryann Ifill]

I have a recipe for some cheesy biscuits that calls for sour cream.  My
local super market doesn't have any, what can I substitute for it?

Thanks loads.
Kerry

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] French Toast Casserole

[Kerryann Ifill]

Hi List,

 

Does anyone have a French toast casserole recipe I could use for Christmas
breakfast?

 

Thanks loads and merry merry Christmas!

 

Kerry

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] lasagna

[Kerryann Ifill]

Hi List,

 

I need a recipe for lasagna. doe s anyone have one to share?

 

Thanks

Kerry

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Side Dishes

[Kerryann Ifill]

What makes a good side to serve with oven fried honey chicken?

 

Regards

Kerry

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Cocoa Fudge Cake

[Kerryann Ifill]

No it didn't.

It was very dense.

Kerry

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of V Jack
Sent: Thursday, September 30, 2010 10:52 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Cocoa Fudge Cake

I would guess this is just a heavier cake and not like boxed cakes. Did it
rise at all? 

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kerryann Ifill
Sent: Thursday, September 30, 2010 7:03 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Cocoa Fudge Cake


The following recipe I copied from one of the Joanne fluke mysteries and
tried it out.

 

Could someone read it through and tell me a couple things?

 

Should I have used ‘self rising flour?”

Should this recipe have risen?

 

The cake tasted pretty good I think, but it didn’t rise.

 

Thanks, here it is.

 


COCO FUDGE CAKE


 

Preheat oven to 350 dgs f; rack in the middle position

Grease and flour 9 inch by 13 inch cake pan.

 

Ingredients:

2 cups white granulated sugar

2 cups flour

1 cup butter (2 sticks)

1 cup water

3 tbsp unsweetened coco powder

½ cup milk

1 tsp vanilla extract

1 tsp baking soda

2 eggs beaten

 

Method:

1.   In large bowl, stir sugar and flour together.

2.   Put butter, water and coco powder in a saucepan and bring to a boil
over medium heat.

3.   Pour coco mixture over flour and sugar and mix together.

4.   Whisk the milk, vanilla, eggs and soda together in a small bowl.

5.   Add egg mixture to large bowl and stir well

6.   Pour batter in to greased and floured cake pan (9 inch by 13 inch)

7.   Bake at 350 dgs for 20-25 minutes When cake begins to shrink away
from sides of pan, it is complete.

 

Note: Recipe in Carrot cake murder track 47. There is also chocolate
frosting recipe

 

Frosting:

3 tbsp unsweetened coco powder

1/3 cup milk

1 lb box of powdered confectioner’s sugar

1 tsp vanilla

 

Method:

Put butter, coco powder and milk in medium sized saucepan; bring to boil and
stir constantly.

Remove from heat and stir in vanilla. Add powdered sugar in ½ cup
increments; stirring until frosting is still pourable.   Pour frosting on
hot cake and spread quickly with spatula.

 

 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
No virus found in this incoming message.
Checked by AVG - www.avg.com 
Version: 9.0.856 / Virus Database: 271.1.1/3165 - Release Date: 09/30/10
11:34:00

___
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] Cocoa Fudge Cake

[Kerryann Ifill]

The following recipe I copied from one of the Joanne fluke mysteries and
tried it out.

 

Could someone read it through and tell me a couple things?

 

Should I have used ‘self rising flour?”

Should this recipe have risen?

 

The cake tasted pretty good I think, but it didn’t rise.

 

Thanks, here it is.

 


COCO FUDGE CAKE


 

Preheat oven to 350 dgs f; rack in the middle position

Grease and flour 9 inch by 13 inch cake pan.

 

Ingredients:

2 cups white granulated sugar

2 cups flour

1 cup butter (2 sticks)

1 cup water

3 tbsp unsweetened coco powder

½ cup milk

1 tsp vanilla extract

1 tsp baking soda

2 eggs beaten

 

Method:

1.   In large bowl, stir sugar and flour together.

2.   Put butter, water and coco powder in a saucepan and bring to a boil
over medium heat.

3.   Pour coco mixture over flour and sugar and mix together.

4.   Whisk the milk, vanilla, eggs and soda together in a small bowl.

5.   Add egg mixture to large bowl and stir well

6.   Pour batter in to greased and floured cake pan (9 inch by 13 inch)

7.   Bake at 350 dgs for 20-25 minutes When cake begins to shrink away
from sides of pan, it is complete.

 

Note: Recipe in Carrot cake murder track 47. There is also chocolate
frosting recipe

 

Frosting:

3 tbsp unsweetened coco powder

1/3 cup milk

1 lb box of powdered confectioner’s sugar

1 tsp vanilla

 

Method:

Put butter, coco powder and milk in medium sized saucepan; bring to boil and
stir constantly.

Remove from heat and stir in vanilla. Add powdered sugar in ½ cup
increments; stirring until frosting is still pourable.   Pour frosting on
hot cake and spread quickly with spatula.

 

 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] oven fried honey chickened: Pumpkin Crisp Recipe?

[Kerryann Ifill]

Hi does anyone have a good oven fried recipe with honey or cornflakes?

Thanks
Kerry

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] ounces in a cup

[Kerryann Ifill]

Thanks to everyone who responded.

My question came because I am baking a cake that calls for a cup of butter
and I have a block of butte rint he fridge and I was wondering how to cut it
before I melt it down.  My othe question is that this recipe calls for me to
combine a cup of water, butter and cocoa powder over a medium flame.  Should
I melt the butter first or just dump everything in and stir until its
melted?  Any suggestions?

Kerry

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley
Sent: Sunday, September 26, 2010 11:40 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] ounces in a cup

do you mean ounces of weight like 16 ounces in 1 lb?  Or do you mean 
measurements like 8 ounces in 1 cup?
Jean 


Six Sigma Certification
Villanova Six Sigma Certification 100% Online Program - Free Info.
http://thirdpartyoffers.juno.com/TGL3141/4c9f68136a8077b5599st06duc
___
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] Question of Measurements

[Kerryann Ifill]

Hi Can someone please tell me how many ounces make up a cup?

Thanks loads
Kerry

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Balsamic Vinegar Dressing

[Kerryann Ifill]

How do you whip up such a dressing at home?
 
Kerry
 
Don't frown! 
You never know whose falling in love with your smile!
 
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Low Fat Scones

[Kerryann Ifill]

[Kerryann Ifill] Good evening list,
[Kerryann Ifill] 
Thanks for the coffee cake recipes, I'll be making one next weekend and
hopefully it will come out better than my last baking attempt.

Does anyone happen to have a recipe for low fat scones?

Thanks for sharing.

Kerry


___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

CnD Coffee Cakes

[Kerryann Ifill]

Does anyone have ea good recipe for cherry cream coffee cake?

I'd also like one with almonds if possible.

Thanks
Kerry

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard
Sent: Sunday, October 11, 2009 9:53 PM
To: Cooking in the Dark
Subject: Re: CnD [Cookinginthedark] testing

When the list has gone under such problems as it has recently, I would 
figure that test messages to the list to see if you can get through and if 
you are receiving messages would be allowed?  Even though they are not 
cooking related, they are list related, which would obviously pertain to the

list.  Can we have some explanations if this is not so, and some suggestions

on what to do in the future if this should happen again?  Thanks.
---
Shepherds are the best beasts.
- Original Message - 
From: "Dale Campbell" 
To: "Shea Anker" ; "Cooking in the Dark" 

Sent: Sunday, October 11, 2009 4:40 AM
Subject: Re: [Cookinginthedark] testing


> Hi All,
> Hope everyone ended up on the right side of the list this time.
> We have some tweaking to do but soon the  list will be back to normal.
> The ACB Radio server crashed and everything had to be rebuilt.
> Now, enough of the chit chat.
> This is a a cooking list, not a social list.
> Ya'll know the guidelines so I expect everyone to follow them.
> Peace Ya'll,
> Dale Campbell
> List Owner.
> At 10:35 PM 10/10/2009, you wrote:
>>You are both coming in loud and clear. Wondered where this list had gone. 
>>I didn't think I unsubscribed from it. (smile)
>>
>>Shea
>>- Original Message - From: "Katie Chandler" 
>>
>>To: "Cooking in the Dark" 
>>Sent: Saturday, October 10, 2009 8:32 PM
>>Subject: Re: [Cookinginthedark] testing
>>
>>
>>>
>>>Hi Lisa,
>>>Well, at least we know there is two of us now. hahaha   Yes, I am glad it
>>>is finally back working.  smile.Katie
>>>
>>>The happiness of your life depends
>>>on the quality of   your thoughts...
>>>
>>>- Original Message - From: "Lisa Belville" 
>>>
>>>To: "Cooking in the Dark" 
>>>Sent: Saturday, October 10, 2009 10:27 PM
>>>Subject: Re: [Cookinginthedark] testing
>>>
>>>
Hi, Katie,

I thought it was just me.  

I'm glad to know everything's up and running again.

Eat a live toad in the morning and nothing worse will happen to you for
the rest of the day.
Lisa Belville
missktlab1...@verizon.net

- Original Message - From: "Katie Chandler" 

To: "cnd" 
Sent: Saturday, October 10, 2009 10:24 PM
Subject: [Cookinginthedark] testing


>
>I got the email saying the list is back working now. I am just testing 
>to
>see if I am getting through.  No need to answer, if I  see it come
>through I will know. Thanks,  Katie
>
>The happiness of your life depends
>on the quality of   your thoughts...
>
>-- next part --
>An HTML attachment was scrubbed...
>URL:
>
>___
>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
>>
>>
>>--
--
>>
>>
>>
>>No virus found in this incoming message.
>>Checked by AVG - www.avg.com
>>Version: 8.5.421 / Virus Database: 270.14.9/2427 - Release Date: 10/10/09 
>>06:39:00
>>
>>___
>>Cookinginthedark mailing list
>>Cookinginthedark@acbradio.org
>>http://acbradio.org/mailman/listinfo/cookinginthedark
>
> Dale Campbell
> Owner: Cooking In The Dark List
> Host: Cooking In The Dark Show
>
> Show Archives: http://www.cookinginthedark.libsyn.com
>
> ___
> 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