Re: [CnD] need info please

[Kimber Gardner via Cookinginthedark]

Please send the info to the list as I'm leaving too. I haven't been
here long but I've enjoyed this list, except for a few cranky-pants
jerks who don't seem to know how to make use of the delete key.

On 7/22/16, Sugar via Cookinginthedark  wrote:
> Sorry everyone but I lost my files on this list
> Can someone please send me the link or instructions to unsubscribe?
>  Thank you very much
> God bless
> Sugar
>
> 'Faith is seeing light with your heart when all your eyes see is darkness.'
> Sugar
>
> Come and join me and my busy elves at the North Pole for yummy & Tasty
> Recipes:
> https://groups.io/org/groupsio/Santas-Workshop
>
>
>
>
> ---
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>
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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Kimber Gardner via Cookinginthedark]

It probably depends on how many people you're serving and whether or
not you want leftover rice. Keep in mind that 1 cup of uncooked rice
makes 3 cups of cooked rice. Also the rice is just a base for the dish
and personally I would allocate around a half cup cooked rice per
person for a main dish serving.


On 7/21/16, John McConnell via Cookinginthedark
 wrote:
> Hello:
> Good recipe, but how much rice for this dish? Please, it helps to be
> specific.
> Thank you.
>
> John McConnell
>
>
> -Original Message-
> From: Naima Leigh via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, July 21, 2016 9:28 AM
> To: cookinginthedark@acbradio.org
> Cc: Naima Leigh 
> Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe
>
> Coca-Cola Cake Frosting
>
> 6 tablespoons Coca-Cola
>
> 3 Tablespoons cocoa
>
> 1/2 cup butter or margarine
>
> 1 teaspoon pure vanilla (not imitation)
>
> 1 box (16-ounces) confectioners’ sugar
>
> 1 cup chopped pecans
>
> To make frosting, combine ½ cup butter, 3 tablespoons cocoa and 6
> tablespoons of Coca-Cola in a saucepan. Bring to a boil and pour over
> confectioner’s sugar, blending well. Add vanilla extract and pecans. Spread
> over hot cake. When cool, cut into squares and serve.
>
>
> -Original Message-
> From: Deborah Fisher via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, July 20, 2016 12:21 PM
> To: cookinginthedark@acbradio.org
> Cc: Deborah Fisher
> Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe
>
> i would like to have recipes too.
> - Original Message -
> From: "Susan Lumpkin via Cookinginthedark" 
> To: 
> Cc: "Susan Lumpkin" 
> Sent: Tuesday, July 19, 2016 2:34 PM
> Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe
>
>
> I'd like to have these recipes too if you decide to discontinue sending them
>
> to the list. Thanks. Happy cooking and recipe collecting.
>
> Susan
>
> -Original Message-
> From: Naima Leigh via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, July 19, 2016 10:51 AM
> To: cookinginthedark@acbradio.org
> Cc: Naima Leigh 
> Subject: [CnD] Copycat Pioneer Woman Hoppin John Recipe
>
> Copycat Pioneer Woman Hoppin John Recipe
>
>
>
> Prep time: 10 minutes
>
>
>
> Cook Time: 1 hour
>
>
>
> Total Time: 1 hour 10 minutes
>
>
>
> Serves: 10
>
>
>
> Ingredients
>
>
>
> 1 whole onion, diced
>
>
>
> 4 cloves garlic, minced
>
>
>
> 1 whole green bell pepper diced
>
>
>
> 2 whole stalks Celery, diced
>
>
>
> 4 cups soaked Black-eyes Peas
>
>
>
> 5 cups low-sodium (no-sodium) Chicken Broth
>
>
>
> 1 whole Ham Hock or ½ lb. bacon, (optional turkey) chopped (optional smoked
>
> turkey wings)
>
>
>
> Salt and pepper to taste
>
>
>
> 1 heaping teaspoon Cayenne Seasoning
>
>
>
> 1 bay leaf
>
>
>
> White or Brown Rice, for Serving
>
>
>
> Instructions
>
>
>
> 1.   Cook bacon pieces in a large pot over medium-high heat until
> crispy.
>
> 2.   add onion, green pepper, celery to pot and stir.
>
> 3.   Cook for 3 to 4 minutes.
>
> 4.   Add in garlic and cook for another 1-2 minutes.
>
> 5.   Stir in rinsed beans, then add chicken broth, salt & pepper, and
> cayenne to taste.
>
> 6.   Bring to a boil, then reduce heat and cover the pot for 30
> minutes.
>
> 7.   After 30 minutes, check the liquid level; if it’s soupy, cook with
> the lid off for another 15-30 minutes or so.
>
> 8.   If it’s too thick, splash in a little more broth and keep covered
> for another 15-30 minutes.
>
> 9.   Taste for seasonings.
>
> 10.   Add more spice if needed.
>
> 11.   Serve over white or brown rice, making sure to get plenty of the
> cooking liquid Spooned over the top.
>
> 12.   Or, you may mix the bean mixture with the rice before serving (that’s
> what I did).
>
>
>
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>
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>
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>
>
>
> ___
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>
>
>
> ___
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>
>
>


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Re: [CnD] Chocolate Pudding

[Kimber Gardner via Cookinginthedark]

Thanks Marie. I'm going to make it this weekend.

Sent from Kimber's iPad

> On Jul 21, 2016, at 6:15 AM, Marie Rudys via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> I will do my best.
> 
> Chocolate Pudding
> 
> 3 cups milk
> 2 1-ounce squares bitter chocolate
> 1 cup sugar
> 2 tablespoons cornstarch
> 1/3 cup milk
> 
> Place milk, sugar and chocolate in heavy saucepan and heat on medium heat 
> until hot.  Turn to low, stir with a whisk.  When chocolate is melted, it wil 
> blend with the milk.
> 
> Mix the cornstarch with 1/3 cup cold milk until no lumps can be felt.  It 
> should be smooth and wel-mixed.  Add to hot milk mixture.  Stir constantly 
> over low heat, until you feel the pudding thicken.  Remove from heat and cool.
> 
> Place in container, then in fridge until ready to serve.
> 
> Enjoy!!
> 
> Marie
> 
> 
> 
> -Original Message-
> From: Kimber Gardner via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Thursday, July 21, 2016 2:45 AM
> To: cookinginthedark@acbradio.org
> Cc: Kimber Gardner
> Subject: Re: [CnD] crazy cake
> 
> Marie,
> 
> Would you share your pudding recipe? My husband loves chocolate pudding, but 
> I have never made it successfully.
> 
> Thanks,
> Kimberly
> 
> Sent from Kimber's iPad
> 
>> On Jul 20, 2016, at 11:39 PM, Marie Rudys via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>> 
>> I wasn't pulling your leg with my answer to Courtney's question.  I was just 
>> trying to explain why this particular cake was wacky, crazy, or cock-eyed.  
>> I like Peg Bracken.  She makes me laugh.  Wish I could get another copy of I 
>> Hate to Cook Book, and even I Hate to Housekeep.  Just those titles alone 
>> makes me laugh.  I love reading books that make me react.  I just downloaded 
>> 2 of her books from Bard that I never read before, one has recipes, and the 
>> other is her biography.  She's a hoot.
>> 
>> As for being a capable cook, how do you know?  Do I know you from somewhere? 
>>  Some recipes can be long and cumbersome for a blind person to deal with--I 
>> have seen those in Cooking Light Magazine.  I also have seen recipes that 
>> are more down-to-earth and easier to do, like homemade chocolate pudding.  I 
>> can, if I have what is needed, actually make the best homemade chocolate 
>> pudding.  I am going to have to put chocolate and cornstarch on the list 
>> some time next month.  I am not too fond of rice pudding, but vanilla or 
>> chocolate, hey, I'd have that anytime.
>> 
>> Marie
>> 
>> -Original Message-
>> From: Gary Patterson via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org] 
>> Sent: Wednesday, July 20, 2016 7:07 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Gary Patterson
>> Subject: Re: [CnD] crazy cake
>> 
>> Come on, Marie, you are just as capable as any other cook!
>> 
>> Gary Patterson
>> 
>> 
>> -Original Message-
>> From: Marie Rudys via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org] 
>> Sent: Wednesday, July 20, 2016 7:11 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Marie Rudys
>> Subject: Re: [CnD] crazy cake
>> 
>> Ah, yes.  This is an old recipe. Even Peg Bracken had it in her I Hate to 
>> Cook Book or something like that.  She called it Cock-Eyed Cake.  I also 
>> made this, and of course, one late night, a woman gave this recipe out on a 
>> talk show.  I tried it right away, it was in the early 1980's, and I liked 
>> it.  I have not made this crazy cake in a long time.  Wacky Cake, Crazy 
>> Cake, Cock-Eyed Cake, whatever you call it, it is a good old recipe, pretty 
>> foolproof, even for a blind person.
>> 
>> Marie
>> 
>> -Original Message-
>> From: Wayne Scott via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org] 
>> Sent: Wednesday, July 20, 2016 4:56 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Wayne Scott
>> Subject: [CnD] crazy cake
>> 
>> I have made this many times.
>> 
>> Crazy Cake
>> 
>> 9*13 pan
>> 
>> 3 cup flour
>> 2 cup sugar
>> 6 TBSP.  unsweetened cocoa
>> 2 TSP.  baking soda
>> 1 Tsp.  salt
>> 12 TBSP.  oil
>> 2 TBSP.  vinegar
>> 2 TSP.  vanilla
>> 2 cup cold water
>> 
>> Mix all dry ingredients; spread out to make hole in center; then pour wet 
>> ingredients.  Take fork and mix all together.  Bake in
>> dg#350 oven for approximately 30 minutes.
>> 
>> F

Re: [CnD] crazy cake

[Kimber Gardner via Cookinginthedark]

Marie,

Would you share your pudding recipe? My husband loves chocolate pudding, but I 
have never made it successfully.

Thanks,
Kimberly

Sent from Kimber's iPad

> On Jul 20, 2016, at 11:39 PM, Marie Rudys via Cookinginthedark 
>  wrote:
> 
> I wasn't pulling your leg with my answer to Courtney's question.  I was just 
> trying to explain why this particular cake was wacky, crazy, or cock-eyed.  I 
> like Peg Bracken.  She makes me laugh.  Wish I could get another copy of I 
> Hate to Cook Book, and even I Hate to Housekeep.  Just those titles alone 
> makes me laugh.  I love reading books that make me react.  I just downloaded 
> 2 of her books from Bard that I never read before, one has recipes, and the 
> other is her biography.  She's a hoot.
> 
> As for being a capable cook, how do you know?  Do I know you from somewhere?  
> Some recipes can be long and cumbersome for a blind person to deal with--I 
> have seen those in Cooking Light Magazine.  I also have seen recipes that are 
> more down-to-earth and easier to do, like homemade chocolate pudding.  I can, 
> if I have what is needed, actually make the best homemade chocolate pudding.  
> I am going to have to put chocolate and cornstarch on the list some time next 
> month.  I am not too fond of rice pudding, but vanilla or chocolate, hey, I'd 
> have that anytime.
> 
> Marie
> 
> -Original Message-
> From: Gary Patterson via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, July 20, 2016 7:07 PM
> To: cookinginthedark@acbradio.org
> Cc: Gary Patterson
> Subject: Re: [CnD] crazy cake
> 
> Come on, Marie, you are just as capable as any other cook!
> 
> Gary Patterson
> 
> 
> -Original Message-
> From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, July 20, 2016 7:11 PM
> To: cookinginthedark@acbradio.org
> Cc: Marie Rudys
> Subject: Re: [CnD] crazy cake
> 
> Ah, yes.  This is an old recipe. Even Peg Bracken had it in her I Hate to 
> Cook Book or something like that.  She called it Cock-Eyed Cake.  I also made 
> this, and of course, one late night, a woman gave this recipe out on a talk 
> show.  I tried it right away, it was in the early 1980's, and I liked it.  I 
> have not made this crazy cake in a long time.  Wacky Cake, Crazy Cake, 
> Cock-Eyed Cake, whatever you call it, it is a good old recipe, pretty 
> foolproof, even for a blind person.
> 
> Marie
> 
> -Original Message-
> From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, July 20, 2016 4:56 PM
> To: cookinginthedark@acbradio.org
> Cc: Wayne Scott
> Subject: [CnD] crazy cake
> 
> I have made this many times.
> 
>  Crazy Cake
> 
> 9*13 pan
> 
> 3 cup flour
> 2 cup sugar
> 6 TBSP.  unsweetened cocoa
> 2 TSP.  baking soda
> 1 Tsp.  salt
> 12 TBSP.  oil
> 2 TBSP.  vinegar
> 2 TSP.  vanilla
> 2 cup cold water
> 
> Mix all dry ingredients; spread out to make hole in center; then pour wet 
> ingredients.  Take fork and mix all together.  Bake in
> dg#350 oven for approximately 30 minutes.
> 
> For 8*8, divide ingredients in half.
> 
> Variation:
> Peanut butter brownies add 1/2 C.  peanut butter to batter and bake as 
> directed.
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Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe

[Kimber Gardner via Cookinginthedark]

I wonder why people who don't want recipes would join a cooking list
to begin with.

As for "modifying" a recipe, I cook the way I cook. It's the way I've
always cooked. I'm completely self-taught since my mother thought
stoves were too scary for blind kids. I wouldn't even know how to tell
someone what I do that is different from any other cook.

On 7/19/16, Courtney Fulghum Smith via Cookinginthedark
 wrote:
> Jennufer,
>
> I do the same thing. It's not too hard to click the delete button.
>
> I will be happy to receive your recipes. My email is:
> cmfulg...@gmail.com .
>
> Thanks,
>
> Courtney
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Re: [CnD] question about a French toast recipe

[Kimber Gardner via Cookinginthedark]

Has anyone made this French toast casserole? It looks really good.

On 7/14/16, Kimber Gardner via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> I'm just guessing here, but I think the original recipe was using the
> letter C to represent "cup." Somehow the C got translated into "can"
> as if by a braille translator. But that is just a guess based on the
> assumption that cup makes more sense than can.
>
> Kimber
>
> On 7/14/16, Laury-Johnson, Shawnese (LARA) via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>> Hello everyone I have a question about this recipe for clarity. The
>> recipe
>> calls for 1/2 can of butter, 3/4 can of brown sugar, and 1/2 can of milk.
>> What is it referring to when it says a can?
>>
>> -
>>
>> - Original Message -
>> From: rebecca manners via Cookinginthedark
>> <cookinginthedark@acbradio.org>
>> To: cookinginthedark@acbradio.org
>> Date: 07/12/2016 1:52 pm
>> Subject: [CnD] question about a French toast recipe
>>
>>>
>>>
>>> Hi everyone.
>>>
>>> I tried this recipe a while back. When I had to put the bread in the
>>> pan,
>>> I noticed that all whole slices didn't fit. I either had to cut or tear
>>> some of them in half. Could I cube the bread before adding it?
>>>
>>> The recipe is pasted below.
>>>
>>> Thanks for any suggestions.
>>>
>>> Becky Manners
>>>
>>> oven-baked French toast
>>> 1/2 can. butter, melted
>>> 3/4 can. brown sugar
>>> 1 tbsp. ground cinnamon
>>> 12 slices bread
>>> 6 eggs
>>> 1/2 can. milk
>>> pinch salt
>>> Coat 9 x 13 dish with butter. Spread any remaining butter over bottom of
>>> dish.
>>> Sprinkle cinnamon and brown sugar evenly over butter.
>>> Arrange bread in two layers over brown sugar mixture.
>>> Beat eggs, milk and salt in bowl. Pour over bread.
>>> Cover and refrigerate overnight.
>>> Preheat oven to 350. Bake in oven until golden brown or about thirty
>>> minutes.
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
>>>
>> ___
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>>
>
>
> --
> Kimberly
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Re: [CnD] question about a French toast recipe

[Kimber Gardner via Cookinginthedark]

I'm just guessing here, but I think the original recipe was using the
letter C to represent "cup." Somehow the C got translated into "can"
as if by a braille translator. But that is just a guess based on the
assumption that cup makes more sense than can.

Kimber

On 7/14/16, Laury-Johnson, Shawnese (LARA) via Cookinginthedark
 wrote:
> Hello everyone I have a question about this recipe for clarity. The recipe
> calls for 1/2 can of butter, 3/4 can of brown sugar, and 1/2 can of milk.
> What is it referring to when it says a can?
>
> -
>
> - Original Message -
> From: rebecca manners via Cookinginthedark  
> To: cookinginthedark@acbradio.org
> Date: 07/12/2016 1:52 pm
> Subject: [CnD] question about a French toast recipe
>
>>
>>
>> Hi everyone.
>>
>> I tried this recipe a while back. When I had to put the bread in the pan,
>> I noticed that all whole slices didn't fit. I either had to cut or tear
>> some of them in half. Could I cube the bread before adding it?
>>
>> The recipe is pasted below.
>>
>> Thanks for any suggestions.
>>
>> Becky Manners
>>
>> oven-baked French toast
>> 1/2 can. butter, melted
>> 3/4 can. brown sugar
>> 1 tbsp. ground cinnamon
>> 12 slices bread
>> 6 eggs
>> 1/2 can. milk
>> pinch salt
>> Coat 9 x 13 dish with butter. Spread any remaining butter over bottom of
>> dish.
>> Sprinkle cinnamon and brown sugar evenly over butter.
>> Arrange bread in two layers over brown sugar mixture.
>> Beat eggs, milk and salt in bowl. Pour over bread.
>> Cover and refrigerate overnight.
>> Preheat oven to 350. Bake in oven until golden brown or about thirty
>> minutes.
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>>
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Re: [CnD] An early morning request for Grilled cheese sandwich method

[Kimber Gardner via Cookinginthedark]

Mmm, I've never thought of trying avocado. I like tomato and a little oregano.

On 7/11/16, Sugar via Cookinginthedark  wrote:
> You can also,with clean fingers, touch till the doness you like. I like mine
> kind of crunchy, topped with tomato and slices of fresh avocados
>
> ‘Faith is seeing light with your heart when all your eyes see is darkness.’
> Sugar
>
> Come and join me and my busy elves at the North Pole for yummy & Tasty
> Recipes:
> https://groups.io/org/groupsio/Santas-Workshop
>
>
> -Original Message-
> From: GARY WILLIAMS via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, July 11, 2016 7:32 AM
> To: cookinginthedark@acbradio.org
> Cc: GARY WILLIAMS
> Subject: Re: [CnD] An early morning request for Grilled cheese sandwich
> method
>
> Hi,
> After the butter is melted and ready, I would cook it about three or four
> minutes. Try three at first. You can touch it and tell if it is browned
> enough after you have turned it over. I would do this on medium.
> Hope this helps.
> Nancy
>
> Sent from my iPhone
>
>> On Jul 11, 2016, at 10:06 AM, Cindy Simpson via Cookinginthedark
>>  wrote:
>>
>> Hi listers,
>> So I'm stuck with a bout of insomnia, and I'm wondering if a little
>> snack might help me get back to sleep again.  THe little snack I'm
>> favoring today is a grilled cheese sandwich.  But it has been years
>> and years since I've made one of these in the skillet and that is how I
>> want to make one today.
>> Could someone give me a basic idea of how to do this? I know you melt
>> the butter, put your sandwich in, how long do you cook the sandwich on
>> each side?  I guess that's basically what I wanted to know was how
>> long to cook on each side.
>>
>> Thanks in advance you guys.
>> Cindy Simpson
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Re: [CnD] Lost Recipe

[Kimber Gardner via Cookinginthedark]

Here you go, Bill.

SLOW COOKER BACON WRAPPED APPLE CHICKEN
 4 boneless skinless chicken breasts
 1 cup BBQ sauce of your choice
 1/4 cup brown sugar
 1/8 cup lemon juice, fresh or from a bottle
 5 small apples, peeled and chopped, I used gala
 8 slices bacon

 In a small bowl, combine BBQ sauce, brown sugar, lemon juice and
 peeled/chopped apples.

 Wrap each chicken breast with two slices of bacon and place in a greased
 slow cooker.

 Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or
 until chicken is done.

 I like to pin my bacon down with toothpicks so the bacon won't slide around.
 You can also use Turkey bacon if you like.

On 7/11/16, Bill via Cookinginthedark  wrote:
> Not long ago, someone placed a chicken wrapped in bacon cooked in a slow
> cooker with apples.  I thought I saved that recipe but cannot find it.  If
> it could be reposted, I would appreciate it.  Thanks.
> Bill
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Re: [CnD] An early morning request for Grilled cheese sandwich method

[Kimber Gardner via Cookinginthedark]

It also makes the sandwich stay together better so it won't fall apart
when you flip it over.

On 7/11/16, Cindy Simpson via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> Very awesome suggestions! I never thought of putting a plate on the
> sandwich. Thank you very much for this.
>
>
> On Mon, Jul 11, 2016 at 10:04 AM, Kimber Gardner via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
>
>> I think grilled cheese turns out better if you butter the outside of
>> the sandwich rather than the skillet. Also, I like to set a plate on
>> top of the sandwich while it's cooking to help the cheese melt. I can
>> usually tell by the sound of the sizzle if it's time to turn the
>> sandwich.
>>
>>
>>
>> On 7/11/16, Cindy Simpson via Cookinginthedark
>> <cookinginthedark@acbradio.org> wrote:
>> > Hi listers,
>> > So I'm stuck with a bout of insomnia, and I'm wondering if a little
>> > snack
>> > might help me get back to sleep again.  THe little snack I'm favoring
>> today
>> > is a grilled cheese sandwich.  But it has been years and years since
>> > I've
>> > made one of these in the skillet and that is how I want to make one
>> today.
>> > Could someone give me a basic idea of how to do this? I know you melt
>> > the
>> > butter, put your sandwich in, how long do you cook the sandwich on each
>> > side?  I guess that's basically what I wanted to know was how long to
>> cook
>> > on each side.
>> >
>> > Thanks in advance you guys.
>> > Cindy Simpson
>> > ___
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>> >
>>
>>
>> --
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>> ___
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Re: [CnD] An early morning request for Grilled cheese sandwich method

[Kimber Gardner via Cookinginthedark]

I think grilled cheese turns out better if you butter the outside of
the sandwich rather than the skillet. Also, I like to set a plate on
top of the sandwich while it's cooking to help the cheese melt. I can
usually tell by the sound of the sizzle if it's time to turn the
sandwich.



On 7/11/16, Cindy Simpson via Cookinginthedark
 wrote:
> Hi listers,
> So I'm stuck with a bout of insomnia, and I'm wondering if a little snack
> might help me get back to sleep again.  THe little snack I'm favoring today
> is a grilled cheese sandwich.  But it has been years and years since I've
> made one of these in the skillet and that is how I want to make one today.
> Could someone give me a basic idea of how to do this? I know you melt the
> butter, put your sandwich in, how long do you cook the sandwich on each
> side?  I guess that's basically what I wanted to know was how long to cook
> on each side.
>
> Thanks in advance you guys.
> Cindy Simpson
> ___
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Re: [CnD] cutting huge melons

[Kimber Gardner via Cookinginthedark]

40 pounds? Wow!

I think I would start by cutting the melon in half crosswise. That will give 
you smaller chunks to deal with. The first cut will be the most difficult 
regardless of whether you cut crosswise or lengthwise. After that place the 
halves flat side down and have at it.

As for the knife, I would use a good chef's knife. Probably because that's what 
I have. If I had a cleaver, I might try that.

Kimberly

Sent from Kimber's iPad

> On Jul 11, 2016, at 7:52 AM, Charles Rivard via Cookinginthedark 
>  wrote:
>
> I have been given a 40 pound water melon.  How can I, as a blind person, cut 
> it into evenly sized slices?  I don’t even know where to start on such a 
> behemoth!  What kind of a knife and what, if any, guide should be used?  
> Thanks.
>
> If you think you're finished, you! really! are! finished!!
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Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[Kimber Gardner via Cookinginthedark]

The bacon will cook along with the chicken in the slow cooker. But if you cook 
the bacon just a little before assembling the dish, you will end up with less 
bacon fat in the final product. I'm thinking just a quick zap in the microwave 
then drain the fat.

This dish sounds delicious and I am definitely going to try it. I bet it would 
be good with chicken legs.


Sent from Kimber's iPad

> On Jul 3, 2016, at 2:17 AM, Kimsan via Cookinginthedark 
>  wrote:
> 
> Must I cook the bacon first?
> 
> -Original Message-
> From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, July 2, 2016 12:34 PM
> To: CND 
> Cc: Sugar 
> Subject: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN
> 
> SLOW COOKER BACON WRAPPED APPLE CHICKEN
> 4 boneless skinless chicken breasts
> 1 cup BBQ sauce of your choice
> 1/4 cup brown sugar
> 1/8 cup lemon juice, fresh or from a bottle
> 5 small apples, peeled and chopped, I used gala
> 8 slices bacon
> 
> In a small bowl, combine BBQ sauce, brown sugar, lemon juice and 
> peeled/chopped apples.
> 
> Wrap each chicken breast with two slices of bacon and place in a greased slow 
> cooker.
> 
> Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or until 
> chicken is done.
> 
> I like to pin my bacon down with toothpicks so the bacon won't slide around.
> You can also use Turkey bacon if you like.
> 
> "I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
> -Sugar
> 
> Come and joine me and my busy elves at the North Pole for fun and tasty 
> Recipes all around, especially for Christmas!:
> https://groups.io/org/groupsio/Santas-Workshop
> 
> 
> 
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
> 
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Re: [CnD] Unsubscribe instructions

[Kimber Gardner via Cookinginthedark]

Send a blank email to: cookinginthedark-unsubscr...@acbradio.org


On 6/13/16, Jeanne Fike via Cookinginthedark
 wrote:
> Hi,
> You may want to try the following and put unsubscribe in the subject
> cookinginthedark-requ...@acbradio.org
> Jeanne
>
> -Original Message-
> From: Johna Gravitt via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Monday, June 13, 2016 9:02 AM
> To: cookinginthedark@acbradio.org
> Cc: Johna Gravitt
> Subject: [CnD] unsubscribe
>
>
>
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Re: [CnD] Fresh Herbs

[Kimber Gardner via Cookinginthedark]

Oh and another idea, basil and tomato salad. With or without onion,
with or without mozzarella. Yummy!

On 6/11/16, Kimber Gardner  wrote:
> I use fresh herbs in salads and when roasting vegetables. Sage is
> wonderful in roast chicken. Just pull off a few leaves, rub then
> between your palms then tuck them unfder the skin of chicken breasts
> or legs before roasting/baking.
>
> On 6/11/16, Susie Stageberg via Cookinginthedark
>  wrote:
>> Howdy you'all.
>>
>>
>>
>> I have been given some pots of fresh herbs: two kinds of basil, oregano,
>> sage and chives. I have used fresh chives in potato dishes and scrambled
>> eggs. Those of you who use the fresh ones, any brilliant ideas on what to
>> do
>> with them? I don't have enough to make pesto.
>>
>>
>>
>> Susie
>>
>>
>>
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>>
>
>
> --
> Kimberly
>


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Re: [CnD] Fresh Herbs

[Kimber Gardner via Cookinginthedark]

I use fresh herbs in salads and when roasting vegetables. Sage is
wonderful in roast chicken. Just pull off a few leaves, rub then
between your palms then tuck them unfder the skin of chicken breasts
or legs before roasting/baking.

On 6/11/16, Susie Stageberg via Cookinginthedark
 wrote:
> Howdy you'all.
>
>
>
> I have been given some pots of fresh herbs: two kinds of basil, oregano,
> sage and chives. I have used fresh chives in potato dishes and scrambled
> eggs. Those of you who use the fresh ones, any brilliant ideas on what to
> do
> with them? I don't have enough to make pesto.
>
>
>
> Susie
>
>
>
> ___
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>


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Re: [CnD] Roasting vegetables

[Kimber Gardner via Cookinginthedark]

What vegetables you are roasting will determine how long and which go
in first etc. For example, root vegetables like carrots, turnips and
potatoes take almost twice as long as something like green beans,
where as asparagus takes as little as eight or nine minutes depending
on the thickness of the stalks and the degree of doneness you like.

That wasn't very helpful, was it? Lol! But if you can be more
specific, I can probably give you better guidance.

On 6/10/16, juliette via Cookinginthedark  wrote:
> I'm interested in roasting varioueas vegetables together and when you put
> which vegetables in first and so on so that everything gets done at once and
> none are overcooked. Thanks.
>
> Juliette
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Re: [CnD] twice baked potatoes (recipe)

[Kimber Gardner via Cookinginthedark]

This is the basic recipe I like, though I adjust the amounts because I
never make this many potatoes at once. As a side note, I like to fry
the bacon in the oven. It's much less messy and there's no need to
turn the bacon during cooking.


Twice-Baked Potatoes

Total Time:1 hr 50 min
Prep:30 min
Cook:1 hr 20 min

Yield:12 to 16 servings
Level:Easy

Ingredients
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits ( fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1/2 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper

Directions
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the canola oil and
bake for 1 hour, making sure they're sufficiently cooked through.
Slice the butter into pats. Place in a large mixing bowl and add the
bacon bits and sour cream. Remove the potatoes from the oven. Lower
the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the
insides into the mixing bowl, being careful not to tear the shell.
Leave a small rim of potato intact for support. Lay the hollowed out
potato shells on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the
cheese, milk, seasoned salt, green onions and black pepper to taste
and mix together well. (IMPORTANT: If you plan to freeze the
twice-baked potatoes, do NOT add the green onions.)
Fill the potato shells with the filling. I like to fill the shells so
they look abundant and heaping. Top each potato with a little more
grated cheese and pop 'em in the oven until the potato is warmed
through, 15 to 20 minutes.



On 5/11/16, Abby Vincent via Cookinginthedark
 wrote:
> There used to be a frozen twice baked potato at my local grocery store, but
> no more.  You bake the potatoes, cut them in half, then scoop out the
> potato, leaving the skins.  Then mix the potato with additional
> ingredients,
> put the mixture back in the skins, then bake again.So . what were those
> magic ingredients?  Has anyone made these?  If so, what's your recipe?
>
>
>
> Thanks, Abby
>
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Re: [CnD] perplexing problem.

[Kimber Gardner via Cookinginthedark]

I usually do it overnight, but a few hours is probably enough.

On 4/11/16, Kimsan via Cookinginthedark  wrote:
> How long do you marinade the meat for?
>
> -Original Message-
> From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, April 9, 2016 3:23 AM
> To: cookinginthedark@acbradio.org
> Cc: Jan 
> Subject: Re: [CnD] perplexing problem.
>
> Italian dressing works really well for a marinade. I've used it with
> chicken, pork and beef.
>
> -Original Message-
> From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, April 09, 2016 3:27 AM
> To: cookinginthedark@acbradio.org
> Cc: Sandy
> Subject: Re: [CnD] perplexing problem.
>
> I was just thinking! Marinate the chops in Italian dressing before
> grilling.
>
>
>
> Fear is just excitement in need of an attitude adjustment!
> -Original Message-
> From: Curtis Delzer via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Friday, April 08, 2016 1:56 PM
> To: cookinginthedark@acbradio.org
> Cc: Curtis Delzer
> Subject: Re: [CnD] perplexing problem.
>
> thanks, I've thought of this, just hadn't yet done it, but I sure will! :)
> THANKS
>
> At 04:00 AM 4/8/2016, you wrote:
>>Try a meat mallot like this one.
>>
>>http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I
>>
>>Before cooking the meat, put it on a cutting board and cover it with
>>either plastic wrap or wax paper. Now pound the heck out of it with the
>>meat tenderizer. The pounding helps to breakdown the fibers and makes
>>the meat more tender. You can do this with any meat though I mostly use
>>mine for chicken.
>>
>>I am not especially recommending this particular meat mallot, so shop
>>around and find one you like.
>>
>>I hope that helps.
>>
>>Kimber
>>
>>On 4/8/16, Curtis Delzer via Cookinginthedark
>> wrote:
>> > Hi all!  I am having issues getting meat tender. My butcher comes up
>> > with these beautiful center cut pork chops, I put them on the grill,
>> > and yet, they sure are TOUGH! What can be done to tenderize them?
>> > I've tried soaking in ginger ale? I sure wish I knew what to do.
>> > THANKS
>> >
>> >
>> >
>> > Curtis Delzer
>> > H.S.
>> > K6VFO
>> > San Bernardino, CA
>> >
>> > SWAP NET TIMES:
>> > Wednesday evenings, 7 PM local time, on the Keller peak repeater,
>> > 146.385+ PL 146.2 Thursday evenings, 7:30 PM, on the AI6BX repeater,
>> > 447Mhz- PL 123Hz
>> > ___
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>> > http://acbradio.org/mailman/listinfo/cookinginthedark
>> >
>>
>>
>>--
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Re: [CnD] perplexing problem.

[Kimber Gardner via Cookinginthedark]

Try a meat mallot like this one.

http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/BDAQ7I

Before cooking the meat, put it on a cutting board and cover it with
either plastic wrap or wax paper. Now pound the heck out of it with
the meat tenderizer. The pounding helps to breakdown the fibers and
makes the meat more tender. You can do this with any meat though I
mostly use mine for chicken.

I am not especially recommending this particular meat mallot, so shop
around and find one you like.

I hope that helps.

Kimber

On 4/8/16, Curtis Delzer via Cookinginthedark
 wrote:
> Hi all!  I am having issues getting meat tender. My butcher comes up
> with these beautiful center cut pork chops, I put them on the grill,
> and yet, they sure are TOUGH! What can be done to tenderize them?
> I've tried soaking in ginger ale? I sure wish I knew what to do.
> THANKS
>
>
>
> Curtis Delzer
> H.S.
> K6VFO
> San Bernardino, CA
>
> SWAP NET TIMES:
> Wednesday evenings, 7 PM local time, on the Keller peak repeater,
> 146.385+ PL 146.2
> Thursday evenings, 7:30 PM, on the AI6BX repeater,
> 447Mhz- PL 123Hz
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>


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Re: [CnD] Dish

[Kimber Gardner via Cookinginthedark]

And maybe some sun-dried tomatoes. Or chop up some fresh tomatoes in season.

Kimber

On 4/5/16, Nicole Massey via Cookinginthedark
 wrote:
> That would be good with rotini pasta or farfalle (bowties) and I'd probably
> use black olives, sliced, some diced bell pepper, and some mushrooms (either
> button or baby portabella) marinated in Italian dressing. You could also mix
> in some cubed cheddar, mozzarella, or Swiss cheese with this too for a cold
> salad.
>
> -Original Message-
> From: Becky McCullough via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, April 05, 2016 7:11 AM
> To: cookinginthedark@acbradio.org
> Cc: Becky McCullough 
> Subject: [CnD] Dish
>
> I'm cooking shrimp and broccoli in the oven in butter.
> I cooked the noodles, and what I'm wondering, can I make this in to a cold
> pasta shrimp dish?
> What can I add to it for a cold dish?
> This is jmy first time I'm cooking shrimp.
> I took the tails off.
> It is frozen shrimp.
> I basted the pan with butter for the shrimp and vegetables.
> It is roasting or baking in the oven.
> I'll add this to the noodles.
> Becky
>
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Re: [CnD] Salmon Loaf

[Kimber Gardner via Cookinginthedark]

It's no more difficult than meatloaf, though it's probably the least
appealing way to prepare salmon. Why not get a fillet or salmon steak?
Throw that baby in the oven with some lemon and maybe dill and you are
ready to rock 'n' roll.


On 3/29/16, Tom via Cookinginthedark  wrote:
> Hello,
>
>
>
> Does anyone have a quick and easy recipe for a basic salmon loaf?  I'm
> having a friend over who can't eat beef but who likes salmon.
>
> Is it easy to do one?
>
> Thanks much.
>
> Tom
>
>
>
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