Re: [CnD] MARLEEN TESWT TEST TEST
I'm sorry. That message was not intended for this list. I'm having trouble with my contact list, and am trying to fix it. -Original Message- From: Steve Stewart via Cookinginthedark Sent: Saturday, January 14, 2017 9:31 AM To: cookinginthedark@acbradio.org Cc: Steve Stewart Subject: Re: [CnD] MARLEEN TESWT TEST TEST next time, you need to ask if you can post off topic message on here. if so, you need to put the letters OT in subject line. Steve Stewart CnD Moderator -Original Message- From: Marleen O'neill via Cookinginthedark Sent: Saturday, January 14, 2017 8:01 AM To: cookinginthe dard Cc: Marleen O'neill Subject: [CnD] MARLEEN TESWT TEST TEST Hi Dad, I did not receive your email. We’ll just have to keep trying. I thought I’d try a new recipe-Tuscan bean stew. I need to buy the stuff for it next week. I sent Olivia Belle’s gifts to her last night. We got her a raincoat, bootsw and a talking puzzle map. It was supposed to be for Christmas but I needed to save some money. We didn’t go overboard with her gifts because she’ll out grow everything and that would be a waste of money. I will talk to you tonight. I hope you get this email. Love, Marleen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark Steve Stewart CnD Moderator email; cookda...@suddenlink.net ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] MARLEEN TESWT TEST TEST
Hi Dad, I did not receive your email. We’ll just have to keep trying. I thought I’d try a new recipe-Tuscan bean stew. I need to buy the stuff for it next week. I sent Olivia Belle’s gifts to her last night. We got her a raincoat, bootsw and a talking puzzle map. It was supposed to be for Christmas but I needed to save some money. We didn’t go overboard with her gifts because she’ll out grow everything and that would be a waste of money. I will talk to you tonight. I hope you get this email. Love, Marleen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] MARLEEN TEST, TEST, TEST!!
Hi Dad: I surely hope you get this email. I just got a note from Karen. She wrote to me to acknowledge my thanks for the fruit basket she sent us. She really didn’t have much to say, except that she’s been sick and out of work. She said she’ll keep in touch, but I won’t hold my breath. I hope you had a better day today than you did earlier this week. We’re going to have BLT’s tonight for dinner. I put on about five pounds, so I’ll have to start my diet again on Monday. I can tell because my clothes are a little tighter. Well, Obama’s at it again. He made some kind of ruling prohibiting natural resources to be taken from Utah and New Mexico. This means that no oil can be gotten, and no trees can be cut down. He claims it’s bad for the environment. Thank God we only have one more week with this guy!! I’m writing out my grocery list. I’ll see if Breyer’s ice cream is on sale. It hasn’t been for a long time, so I’m not optimistic. Please reply back if you get this note. Love, Marleen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Please disregard
Hi everyone: Please disregard my message sent earlier. It was supposed to go to my father. Sorry about that. Marleen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] I'm trying again
Hi Dad, I hope you get this e-mail. We did some cleaning today but I have a lot to go. It is very warm here. There isn’t even a breeze. Bruce is listening to the baseball game and he’s not too happy. The Phillies aren’t doing well at all. We were listening to what happened in Orlando, Fl and Obama’s speech. He’s such an idiot! We had hotdogs, baked beans, and I had sauerkraut. I hope you get this e-mail. Love you very much, Marleen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] crockpot pinto beans
Here is a recipe for crockpot pinto beans courtesy of food.com. It says in the recipe to put a bay leaf in only if you’re vegetarian, but I put it in anyway. crockpot pinto beans Ingredients 1 lb. dry pinto beans 6 cups. water or broth 1-1/2 tsp. sea salt (add more if desired) pepper to taste 1 T. bacon fat, or 2 pieces of bacon, or a ham hock (omit if vegetarian) 1 bay leaf (only if vegetarian) Instructions 1.Rinse and sort beans. 2.In a pot or bowl, add warm water covering the beans by two inches. Let soak overnight. 3.Drain the next day and add beans to a crockpot. 4.Add 6 cups water or broth as well as fat (use a bay leaf if you are vegetarian). 5.Cook on low for 7-9 hours or on high for 4-5 hours. 6.After beans are tender, add salt and pepper to taste. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cracker Barrel Coca Cola Cake
One half cup is equivalent to one stick of butter or margarine. Marleen -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda Ratzlaff Sent: Wednesday, May 16, 2012 2:07 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Cracker Barrel Coca Cola Cake I am just wondering if a person could use margerine instead of butter. Also what measurement would I use instead of a Stick? - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Sent: Wednesday, May 16, 2012 11:29 AM Subject: [CnD] Cracker Barrel Coca Cola Cake Cracker Barrel Coca Cola Cake Cake Ingredients: 1 Stick of Butter 1 C. Coca Cola 3/4 C. Miniature Marshmallows 1 Square of Semi Sweet Baking Chocolate 1/2 C. Shortening 1/2 C. Oil 3/4 C. Cocoa 2 Eggs 1/2 tsp. Salt 2 tsp. Vanilla 3/4 C. Buttermilk 2 C. Sugar 2 1/3 C. Flour 1 tsp. Baking Soda 1 1/2 tsp. Baking Powder Preparation: Place in a saucepan butter, coke, semisweet baking chocolate square and bring to a boil. Remove from heat and add marshmallows and stir until all is blended and the marshmallows disappear. Set aside to cool enough to tepid or room temperature. In mixing bowl blend the shortening, oil, vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, cocoa, baking powder and salt, add half of flour mixture to shortening and egg mixture, and beat. Scrape bowl from time to time to scrape the sides so ingredients are blended. Add cooled coca cola mixture and beat. Add remainder of flour and beat until completely smooth about 3 - 4 minutes. Batter will be thick. Place batter into a 13 by 9 by 2-inch oiled and floured baking pan. Set pan on top shelf in a preheated 350 degrees oven for 35-40 minutes. Check for doneness with a toothpick. If the toothpick comes out clean after sticking in the middle of the cake, the cake is done. Frosting 1 Stick of Butter 1/2 C. Cocoa 1/4 C. Coca Cola (plus 2-3 Tbsp. if needed) 3 C Powdered Sugar 1 tsp. Vanilla 1/4 C Hershey's Chocolate Syrup Cream butter, add cocoa, vanilla, Hershey's Syrup, and coca cola, beat until smooth. Add powdered sugar a little at a time and beat constantly. Scrape the sides of bowl from time to time to get all ingredients into the frosting. If the frosting seams a little dry, add a little more coca cola and beat well. Frost warm cake. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark - No virus found in this message. Checked by AVG - www.avg.com Version: 2012.0.2176 / Virus Database: 2425/5003 - Release Date: 05/16/12 ___ 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] Mandolin question
I have a mandolin that I received from Blind Mice mart. I'm really not very mechanically inclined. I'm not altogether sure how to use it. I would like to julienne peppers and onions on it. I figured out how to adjust the blades. Do you put the guard which has the prongs in to the pepper and run it across the blades? I feel really stupid about asking these questions but any help would be greatly appreciated Marleen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Peach Cake
Peach cake Ingredients a.. 1 can (15-1/4 ounces) sliced peaches, undrained b.. 1 package (18-1/4 ounces) yellow cake mix c.. 1/3 cup vegetable oil d.. 3 eggs e.. 1 carton (8 ounces) frozen whipped topping, thawed f.. 3/4 cup (6 ounces) peach yogurt g.. Additional drained diced peaches, if desired Directions a.. Drain peaches, reserving juice. Add enough water to juice to measure 1-1/4 cups. Cut peaches into 1-in. pieces; set aside. b.. In a large bowl, beat the cake mix, peach juice mixture, oil and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. c.. In a bowl, combine the whipped topping and yogurt; fold in reserved peaches. Spread topping between layers and over top of cake. Garnish with additional diced peaches if desired. Store in refrigerator. Yield: 10-12 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Potato Crust Quiche
Potato Crust Quiche Ingredients a.. CRUST: b.. 4 cups coarsely shredded uncooked potatoes (about 4 large) c.. 1/2 cup chopped onion d.. 1 egg, lightly beaten e.. 1 cup all-purpose flour f.. 1/2 teaspoon salt g.. FILLING: h.. 1-1/2 cups (6 ounces) shredded Colby cheese, divided i.. 1/2 cup chopped onion j.. 1-1/2 cups cubed fully cooked ham k.. 1-1/2 cups fresh broccoli florets l.. 3 eggs, lightly beaten m.. 1 cup half-and-half cream n.. 1/2 teaspoon salt o.. Dash ground nutmeg p.. Paprika Directions a.. In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep dish pie plate. Bake at 400° for 20 minutes. b.. Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to pastry shell. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika. c.. Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving. Yield: 8 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Traditional Boiled Dinner
Traditional Boiled Dinner This is from the Taste of Home newsletter. Ingredients a.. 1 corned beef brisket with spice packet (3 pounds) b.. 1 teaspoon whole black peppercorns c.. 2 bay leaves d.. 2 medium potatoes, peeled and quartered e.. 3 medium carrots, quartered f.. 1 medium onion, cut into 6 wedges g.. 1 small head green cabbage, cut into 6 wedges h.. Prepared horseradish or mustard, optional Directions a.. Place the brisket and contents of spice packet in a large kettle or Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. b.. Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired. Yield: 6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Irish coffee recipe request
Hi All, Does anyone out there have a recipe for Irish coffee? Dale sent a recipe to the list a couple of years ago because I had requested this same recipe. I have since lost the recipe. Your help would be greatly appreciated. Thanks in advance. Marleen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Equivalents of pasta rice and grains
Pasta, Rice, Grains 3 cups uncooked egg noodles = 3-1/2 cups cooked noodles 1 cup uncooked macaroni = 2 cups cooked macaroni 4 oz. dry spaghetti = 2-1/2 cups cooked spaghetti 8 oz. uncooked spaghetti = 4 cups cooked spaghetti 1 cup long grain rice = 3 to 3-1/2 cups cooked rice 1 cup dry pre-cooked(instant) rice = 2 cups cooked rice 1 cup dry beans = 2-1/4 cups cooked beans 1 cup quick oats, dry = 1-3/4 cup cooked oatmeal 1 pound of dry elbow macaroni is equal to 4 cups dry elbow macaroni. 1 cup of dry elbow macaroni is equal to 4 ounces of dry elbow macaroni ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Bacon Blue Cheese Appetizer
Bacon Blue Cheese Appetizer a.. 1 wedge (8 ounces) blue cheese b.. 1 tablespoon honey c.. 3 bacon strips, cooked and crumbled d.. Assorted crackers Directions a.. Place cheese on a serving dish. Drizzle with honey. Sprinkle with bacon. Serve with crackers. Yield: 8 servings. b.. Taste of Home newsletter ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Tangy Black Bean Soup
Tangy Black Bean Soup Source: Sonoma Diet Daily Newsletter PREP: 35 minutes COOK: 25 minutes MAKES: 6 servings 1/2 cup chopped onion 12 cloves garlic, minced (2 tablespoons minced) 2 tablespoons extra-virgin olive oil 1/2 teaspoon ground cumin 8 cups reduced-sodium chicken broth 3 15- to 16-ounce cans black beans, rinsed and drained 1 lemon, sliced 1/2 inch thick 1/2 cup snipped dried tomatoes (not oil-packed) 1 small fresh jalapeño chile pepper, seeded and finely chopped* (optional) 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed 1 1/2 teaspoons sherry vinegar or balsamic vinegar 1. In a 4-quart Dutch oven, cook onion and garlic in hot oil over medium heat until tender, stirring occasionally. Add cumin; cook and stir for 1 minute more. Add broth, beans, lemon slices, tomatoes, jalapeño (if desired), and dried oregano (if using instead of fresh oregano). Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. 2. Discard lemon slices. Remove 3 cups of the soup mixture to a large heatproof bowl. Use an immersion blender or potato masher to coarsely puree or mash the mixture in the bowl. Return to Dutch oven and bring to a boil; reduce heat. Cook, uncovered, for 10 minutes more, stirring occasionally. 3. Stir in vinegar and fresh oregano (if using). *Note: Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water. To freeze soup: Divide soup among freezer containers with covers; seal, label, and freeze for up to 3 months. Thaw in the refrigerator before heating through. Nutrition Facts per serving: 223 cal., 5 g total fat (1 g sat. fat), 0 mg chol., 1,381 mg sodium, 37 g carbo., 12 g fiber, 17 g pro. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Roasting turkey in a bag question
Roasting turkey in a bag question. I've never used a roasting bag to roast a turkey but I'm curious to try it. In the recipes that I found, it says to roast the turkey in the bag until it reaches 180 to 185 degrees. The turkey needs to rest for 20 minutes. Wouldn't this make the turkey overdone? I usually roast a turkey until it reaches 165 degrees and then let it rest. I like to experiment different ways to roast turkeys and thought that I might give this a try. Thanks. Marleen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Honey-Pineapple Sweet Potatoes
Honey-Pineapple Sweet Potatoes Source: Taste of Home newsletter a.. 13 Servings a.. Prep: 20 min. Bake: 25 min. Ingredients a.. 3 pounds sweet potatoes, peeled and cut into 3/4-inch cubes b.. 1 cup water c.. 1 can (8 ounces) crushed pineapple d.. 1 can (8 ounces) pineapple chunks, drained e.. 1/4 cup honey f.. 1/2 cup coarsely chopped pecans, optional Directions a.. Place sweet potatoes and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 8-10 minutes or until potatoes are tender; drain. b.. Drain crushed pineapple, reserving juice. In a large bowl, combine the crushed pineapple, pineapple chunks and sweet potatoes. Transfer to a 2-1/2-qt. baking dish coated with cooking spray. In a small bowl, combine honey and reserved juice; pour over sweet potatoes. c.. Bake, uncovered, at 350° for 10 minutes. Stir; sprinkle with pecans if desired. Bake 15-20 minutes longer or until heated through. Yield: 13 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Caramel Apple Bread Pudding
Caramel Apple Bread Pudding Source: Taste of Home newsletter a.. 8 Servings a.. Prep: 15 min. Bake: 35 min. Ingredients a.. 1 cup unsweetened applesauce b.. 1 cup fat-free milk c.. 1/2 cup packed brown sugar d.. 1/2 cup egg substitute e.. 1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract f.. 1/2 teaspoon ground cinnamon g.. 5 cups cubed day-old bread h.. 1/2 cup chopped peeled apple i.. 1/2 cup fat-free whipped topping j.. 1/2 cup fat-free caramel ice cream topping Directions a.. In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple. b.. Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers. Yield: 8 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Butter Pecan French Toast
Butter Pecan French Toast a.. 3 Servings a.. Prep/Total Time: 25 min. Ingredients a.. 1 teaspoon plus 1 tablespoon butter, divided b.. 1/2 cup chopped pecans c.. 2 eggs d.. 1/2 cup refrigerated Southern butter pecan nondairy creamer e.. 6 slices French bread (1 inch thick) f.. 1/4 cup confectioners' sugar g.. 1/4 teaspoon ground cinnamon h.. Maple syrup, optional Directions a.. In a small skillet, melt 1 teaspoon butter over medium heat. Add pecans; cook and stir for 3 minutes or until toasted. b.. In a shallow bowl, whisk eggs and creamer. Dip both sides of each slice of bread in egg mixture. In a large skillet, melt remaining butter over medium heat. Cook bread for 2-3 minutes on each side or until golden brown. Sprinkle with pecans, confectioners' sugar and cinnamon. Serve with maple syrup if desired. Yield: 3 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Gingered Orange Carrots
Gingered Orange Carrots a.. 6 Servings a.. Prep/Total Time: 25 min. Ingredients a.. 8 medium carrots, cut into 1/4-inch slices b.. 2 medium onions, halved and thinly sliced c.. 1/4 teaspoon ground ginger d.. 2 tablespoons butter e.. 1/4 cup orange juice f.. 1/4 cup red currant jelly g.. 1/4 teaspoon salt h.. 1 tablespoon minced fresh parsley Directions a.. In a large skillet, saute the carrots, onions and ginger in butter for 8-10 minutes or until crisp-tender. b.. Add the orange juice, jelly and salt. Cook and stir for 2-3 minutes or until sauce is slightly thickened. Sprinkle with parsley. Serve with a slotted spoon. Yield: 6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hot Spiced Cider
Hot Spiced Cider a.. 3 Servings a.. Prep: 5 min. Cook: 2 hours Ingredients a.. 2-1/2 cups apple cider or unsweetened apple juice b.. 2/3 cup orange juice c.. 1/3 cup sugar d.. 2 tablespoons lemon juice e.. 1/4 teaspoon ground nutmeg f.. 1 cinnamon stick (3 inches) g.. 12 whole cloves Directions a.. In a 1-1/2-qt. slow cooker, combine the first five ingredients. Place cinnamon stick and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place bag in slow cooker. b.. Cover and cook on low for 1 hour. Discard spice bag; continue to cook 1-2 hours or until heated through. Yield: 3 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Taste-of-Fall Salad
Taste-of-Fall Salad a.. 6 Servings a.. Prep/Total Time: 25 min. Ingredients a.. 2/3 cup pecan halves b.. 1/4 cup balsamic vinegar, divided c.. Dash cayenne pepper d.. Dash ground cinnamon e.. 3 tablespoons sugar, divided f.. 1 package (5 ounces) spring mix salad greens g.. 1/4 cup olive oil h.. 1 teaspoon Dijon mustard i.. 1/8 teaspoon salt j.. 1 medium pear, thinly sliced k.. 1/4 cup shredded Parmesan cheese Directions a.. In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. b.. Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese. Yield: 6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Apple-Spinach Salad with Thyme-Dijon Vinaigrette
Apple-Spinach Salad with Thyme-Dijon Vinaigrette Prep Time: 20 mins Total Time: 20 mins Ingredients a.. 4 cup(s) spinach, baby b.. 1 medium apple(s), Granny Smith, cored and sliced c.. 1/4 cup(s) onion(s), red, thin wedges d.. 2 tablespoon cherries, dried, snipped e.. 1/2 cup(s) cheese, feta, crumbled, (optional) f.. 1/4 cup(s) oil, olive g.. 1/4 cup(s) vinegar, balsamic h.. 2 teaspoon thyme, fresh i.. 1 teaspoon mustard, dijon-style j.. 1/4 teaspoon salt Recipe Tip: Make-Ahead Directions: Prepare the vinaigrette as directed. Cover and chill for up to 1 week. Serve the leftover vinaigrette with a tossed vegetable salad. Preparation Apple-Spinach Salad: In a large bowl, toss together spinach, apple, onion, and cherries. Shake Thyme-Dijon Vinaigrette; drizzle onto salad. Toss to coat. If desired, top each serving with cheese. Makes 4 (1-cup) servings. Thyme-Dijon Vinaigrette: In a screw-top jar, combine 1/4 cup olive oil, 1/4 cup white or regular balsamic vinegar, 2 teaspoons snipped fresh thyme or 1/2 teaspoon crushed dried thyme, 1 teaspoon Dijon-style mustard, and 1/4 teaspoon salt. Cover and shake well to mix. Chill until ready to serve. Makes 2/3 cup. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Apple-Raisin Bread Pudding
Apple-Raisin Bread Pudding a.. 12 Servings a.. Prep: 20 min. Bake: 40 min. Ingredients a.. 3 tablespoons butter, melted b.. 1 loaf (1 pound) day-old cinnamon-raisin bread, cubed c.. 3 cups chopped peeled tart apples d.. 7 eggs e.. 2-1/2 cups 2% milk f.. 3/4 cup sugar g.. 3 teaspoons vanilla extract h.. VANILLA SAUCE: i.. 2/3 cup sugar j.. 1 tablespoon cornstarch k.. 1/8 teaspoon salt l.. 1 cup cold water m.. 1 tablespoon butter n.. 1 teaspoon vanilla extract Directions a.. Pour butter into a 13-in. x 9-in. baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread. b.. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted near the center comes out clean. c.. In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm bread pudding. Yield: 12 servings (1-1/4 cups sauce). ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Ginger Fruit Crisp
Ginger Fruit Crisp a.. 9 Servings a.. Prep: 20 min. Bake: 30 min. Ingredients a.. 1/3 cup packed brown sugar b.. 2 tablespoons plus 1-1/2 teaspoons cornstarch c.. 2 cups sliced fresh plums d.. 1 cup sliced peeled peaches e.. 1 cup sliced nectarines f.. TOPPING: g.. 1 cup crushed gingersnap cookies (about 20 cookies) h.. 1/2 cup old-fashioned oats i.. 1/3 cup packed brown sugar j.. 1/2 teaspoon ground ginger k.. 1/2 teaspoon ground cinnamon l.. 1/4 teaspoon salt m.. 1/3 cup cold butter, cubed n.. 1/2 cup sliced almonds o.. Whipped cream, optional Directions a.. In a large bowl, combine brown sugar and cornstarch. Add the plums, peaches and nectarines; gently toss to coat. Transfer to a greased 8-in. square baking dish. b.. For topping, in a small bowl, combine the gingersnap crumbs, oats, brown sugar, ginger, cinnamon and salt. Cut in butter until crumbly. Stir in almonds; sprinkle over fruit. c.. Bake at 350° for 30-35 minutes or until filling is bubbly and topping is browned. Serve warm with whipped cream if desired. Yield: 9 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Twiced-Baked Mashed Potatoes
Twice-Baked Mashed Potatoes a.. 6 Servings a.. Prep: 30 min. Bake: 30 min. Ingredients a.. 2-1/2 pounds medium potatoes, peeled b.. 1 cup (8 ounces) sour cream c.. 1/4 cup milk d.. 2 tablespoons butter, melted e.. 1-1/2 cups (6 ounces) shredded cheddar cheese, divided f.. 1/2 cup chopped onion g.. 5 bacon strips, cooked and crumbled h.. 1/2 teaspoon salt i.. 1/8 teaspoon pepper Directions a.. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. b.. In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pizza Sauce
Pizza Sauce Original Recipe Yield 4 cups Ingredients a.. 1/4 cup olive oil b.. 1 cup minced onion c.. 1/4 teaspoon onion powder d.. 2 cloves garlic, minced e.. 2 tablespoons dried oregano f.. 2 (6 ounce) cans tomato paste g.. 2 (15 ounce) cans tomato sauce Directions 1.. Heat oil in a medium saucepan over medium heat. Saute onion, onion powder, garlic and oregano until clear. Stir in tomato paste and tomato sauce; reduce heat to low and simmer for 15 minutes. Let cool and spread over prepared pizza crust. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Creamy Rice Pudding I
Cream Rice Pudding I 1 1/2 c. rice, cooked 2 c. milk, divided 1/3 c. sugar 1/4 tsp. salt 1 egg, beaten 2/3 c. Sun-Maid raisins 1 tbsp. butter 1/2 tsp. vanilla extract Dash of nutmeg or cinnamon (optional) Combine rice, 1 1/2 cups of the milk, sugar and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, until thick and creamy, 15 to 20 minutes. Blend remaining 1/2 cup milk and egg. Stir into rice mixture. Add raisins. Cook 2 minutes longer, stirring constantly. Add butter and vanilla. Spoon into serving dishes. Sprinkle with nutmeg or cinnamon, if desired. Makes 4 servings. For creamier pudding use short or medium grain rice. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Creamy Rice Pudding II.
CREAMY RICE PUDDING II --- For 4 servings you will need: 1/2 c. uncooked rice 1/4 c. sugar 1/4 tsp. nutmeg 1/4 tsp. vanilla extract 1 qt. milk Grated lemon rind for garnish Combine rice, sugar and nutmeg. Stir in vanilla and milk. Cover and bake at 350 degrees for 2 hours, stirring occasionally. Uncover and bake 30 minutes longer, allowing a skin to form. Cool and serve warm or cold, sprinkle with lemon rind for garnish. Raisin Rice Pudding: Stir in 1/3 cup raisins 30 minutes before pudding is done. Caramel Rice Pudding: Substitute 1/2 cup brown sugar, packed, for the white sugar and cinnamon for the nutmeg. Brown Rice Pudding: Substitute brown rice for the white rice and cardamom for the nutmeg. Tips: The milk can be scalded first to speed the cooking time. Desserts can supply valuable nutrition and still be delicious. Creamy rice pudding, which costs pennies to make, is a good example. The rice and milk provide protein, minerals and vitamins. Preparation time: 5 minutes. Oven temperature: 350 degrees. Baking time: 2 1/2 hours. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] B and L's Strawberry Smoothie
B and L's Strawberry Smoothie 8 strawberries, hulled 1/2 cup skim milk 1/2 cup plain yogurt 3 tablespoons white sugar 2 teaspoons vanilla extract 6 cubes ice, crushed In a blender combine strawberries, milk, yogurt, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Garden-Style Ravioli
Garden-Style Ravioli Total Time: 20 mins Ingredients a.. 9 ounce(s) ravioli, light cheese-filled b.. 1 tablespoon oil, olive c.. 1 medium pepper(s), red, bell, chopped d.. 1 medium pepper(s), green, bell, chopped e.. 1 medium carrot(s), cut into long, thin strips f.. 1 small onion(s), chopped g.. 2 clove(s) garlic, minced h.. 1 medium tomato(es), chopped i.. 1/4 cup(s) broth, reduced-sodium chicken j.. 1 tablespoon tarragon, fresh, or 1 teaspoon dried tarragon, crushed k.. pepper(s), jalapeno l.. tarragon, fresh Preparation 1. Cook ravioli according to package directions, except omit any oil or salt. Drain. Return pasta to hot pan. 2. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add sweet peppers, carrot, onion, and garlic; cook about 5 minutes or until vegetables are tender. Stir in tomato, broth, and snipped or crushed tarragon or basil. Cook and stir about 2 minutes more or until heated through. 3. Add vegetable mixture to the cooked ravioli; toss gently to combine. If desired, garnish with jalapeño pepper and tarragon or basil sprig. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Zesting a lemon or lime
Zesting a lemon or lime Hi All, I know that zesting peel from lemons or limes impart more flavor than the jarred grated peel. My question is how do Igrate peel so that I don't get the white pith? I've talked to some sighted cooks and I was told not to worry about it. Par for the course answer. I know that there is someone on this list that can help me with this. Thanks so much in advance. Marleene ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy Pulled Pork Sandwiches
Easy Pulled Pork Sandwiches Prep Time: 8 mins Cook Time: 1 h Total Time: 1 h 8 mins Ingredients a.. 1 pounds pork, tenderloin, trimmed and cut into 4 pieces b.. 14 1/2 ounce(s) diced tomatoes, undrained c.. 1/2 cup(s) onion(s), finely chopped d.. 1/4 cup(s) celery, finely chopped e.. 1/4 cup(s) barbecue sauce f.. 1 teaspoon garlic powder g.. 1 teaspoon cumin, ground h.. 6 hamburger buns, whole wheat, reduced-calorie, toasted Preparation 1. Combine first 7 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 55 minutes. Remove from heat. Remove pork from sauce; shred pork. Return pork to sauce. 2. Place about 1/3 cup pork mixture on bottom half of each bun; top with top halves of buns. Yield: 6 servings (serving size: 1 sandwich.) ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Low-Fat Macaroni and Cheese
Low-Fat Macaroni and Cheese Ingredients a.. 3/4 cup(s) milk, fat-free evaporated b.. 1 cup(s) cottage cheese, low-fat c.. 1/2 cup(s) cheese, ricotta, low-fat d.. 1/2 cup(s) cheese, cheddar, low-fat e.. 1/2 teaspoon nutmeg, ground f.. 1 dash(es) salt and black pepper, to taste g.. 1 teaspoon cheese, Parmesan h.. 1 tablespoon bread crumbs, fine, dry i.. 1 pounds pasta, elbow macaroni, cooked Preparation 1. Preheat the oven to 350 degrees. Heat the milk in a saucepan over low heat. Add the cheeses until they melt, stirring constantly. 2. Stir in the nutmeg, pepper, and salt. Remove the cheese sauce from the heat. Add the cooked pasta to the cheese sauce and mix well. 3. Pour the mixture into a 2-quart casserole dish. Sprinkle with Parmesan cheese and bread crumbs. Bake the casserole for 15-20 minutes until bubbly and the top is browned. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Baked Salmon Dijon
Baked salmon Dijon Ingredients a.. 1 cup(s) sour cream, light or fat-free b.. 2 teaspoon dill weed, dried c.. 3 tablespoon scallion(s) (green onions), finely chopped d.. 2 tablespoon mustard, dijon-style e.. 2 tablespoon lemon juice f.. 1 1/2 pounds fish, salmon fillet, with skin, cut in center g.. 1/2 teaspoon garlic powder h.. 1/2 teaspoon pepper, black Preparation 1. Whisk sour cream, dill, onion, mustard, and lemon juice in a small bowl. 2. Preheat oven to 400 degrees F. Lightly oil baking sheet with cooking spray. 3. Place salmon, skin-side down, on prepared sheet. Sprinkle with garlic powder and pepper, then spread with the sauce. 4. Bake salmon until just opaque in the center, about 20 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Breakfast Quesadillas
Breakfast Quesadillas Ingredients a.. 2 tortilla(s), flour, 8-inch b.. 1/2 cup(s) egg substitute c.. 1 dash(es) pepper, black ground d.. 1 dash(es) pepper, cayenne e.. 2 slice(s) tomato(es) f.. 1 slice(s) cheese, American, low-fat (singles) g.. 1 slice(s) onion(s), (optional) Preparation 1. Heat oven to 375 degrees F. Scramble egg substitute in small skillet. 2. Lay 1 tortilla on a nonstick baking sheet. Spoon cooked egg substitute on top and sprinkle with peppers. Top with tomato, cheese, and onion, if desired. 3. Add second tortilla on top. Press lightly. Bake 5 minutes, flip, and bake 5 more minutes or until cheese is melted. Cut into fourths to serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Apple-Shallot Roasted Turkey
Prep Time: 30 mins Cook Time: 2 h 10 mins Total Time: 2 h 40 mins Ingredients a.. 12 pounds turkey b.. 2 tablespoon oil, canola c.. 2 tablespoon parsley, fresh, chopped d.. 3 sprig(s) parsley, fresh e.. 1 tablespoon sage, fresh, chopped f.. 3 sprig(s) sage, fresh g.. 1 tablespoon thyme, fresh, chopped h.. 3 sprig(s) thyme, fresh i.. 1 teaspoon salt, Kosher j.. 1 teaspoon pepper, black ground k.. 1 1/2 pounds shallot(s), peeled and halved lengthwise l.. 1 medium apple(s), tart, quartered m.. 3 cup(s) water Preparation 1. Position rack in lower third of oven; preheat to 475°F. 2. Remove giblets and neck from turkey cavities and reserve for making Turkey Giblet Stock. 3. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. 4. Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. 5. Place herb sprigs, 6 shallot halves and apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water to the pan. Roast the turkey until the skin is golden brown, 45 minutes. 6. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. 7. Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining shallots in the pan around the turkey. Reduce oven temperature to 350° and continue roasting until the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F, 1 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. 8. Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil. 9. Make Cider Gravy. Let the turkey rest for 20 minutes. Remove the string and carve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Baked Parmesan Chicken Breasts
Baked Parmesan Chicken Breasts Prep Time: 7 mins Cook Time: 26 mins Total Time: 33 mins Ingredients a.. 1/3 cup(s) bread crumbs, Italian-style b.. 1/4 cup(s) cheese, Parmesan, grated c.. 1/4 teaspoon pepper, black d.. 2 clove(s) garlic, pressed e.. 2 tablespoon oil, olive f.. 24 ounce(s) chicken breast halves, 4 (6-oz) skinless, boneless breasts g.. cooking spray h.. 1/2 cup(s) spaghetti sauce, fire-roasted tomato-and-garlic pasta sauce (such as Classico), warmed Preparation 1. Preheat oven to 425°. 2. Heat a large baking sheet in oven for 5 minutes. 3. Combine first 3 ingredients in a shallow dish. 4. Place garlic and oil in a small glass bowl, and microwave at HIGH 30 seconds or until warm and fragrant. 5. Dip chicken in garlic oil; dredge in breadcrumb mixture. Coat preheated baking sheet with cooking spray, and place chicken on pan. Coat chicken with cooking spray. 6. Bake at 425° for 25 minutes or until done and golden. Serve with pasta sauce. Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons pasta sauce). ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Parmesan Asparagus
Parmesan Asparagus Original Recipe Yield 2 servings Ingredients a.. 10 medium fresh asparagus spears, trimmed b.. 4 teaspoons olive oil c.. 1 tablespoon grated Parmesan cheese d.. 1/8 teaspoon garlic salt Directions 1.. Brush asparagus spears with oil; place on a baking sheet coated with nonstick cooking spray. Bake, uncovered, at 400 degrees F for 6 minutes; turn asparagus. Bake 6 minutes longer or until asparagus is tender. Combine Parmesan cheese and garlic salt; sprinkle over asparagus. Footnotes a.. a.. Nutritional Analysis: 5 spears equals 116 calories, 10 g fat (2 g saturated fat), 2 mg cholesterol, 171 mg sodium, 5 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 vegetable. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Oriental Asparagus Salad
Oriental Asparagus Salad Original Recipe Yield 4 servings Ingredients a.. 1 pound asparagus, cut into 2-inch pieces b.. 2 tablespoons soy sauce c.. 1 tablespoon vegetable oil d.. 1 tablespoon vinegar e.. 1 1/2 teaspoons sugar f.. 1 teaspoon sesame seeds, toasted g.. 1/4 teaspoon ground ginger h.. 1/4 teaspoon ground cumin Directions 1.. In a saucepan, cook the asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain well and place in a large bowl. 2.. Combine the soy sauce, oil, vinegar, sugar, sesame seeds, ginger and cumin; pour over asparagus and toss to coat. Cover and chill for 1 hour. Drain before serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Elegant Penne with Asparagus and Shrimp
Elegant Penne with Asparagus and Shrimp Original Recipe Yield 2 servings Ingredients a.. 1 cup penne pasta b.. 2 tablespoons olive oil c.. 2 cloves garlic, minced d.. 1/4 cup onion, chopped e.. 1/2 cup white wine f.. 1/4 teaspoon crushed red pepper flakes g.. 1 tablespoon butter h.. 10 spears asparagus, cut into 1-inch pieces i.. 18 peeled and deveined large shrimp (21 to 25 per lb) j.. 1 tablespoon lemon juice k.. salt and pepper to taste l.. 2 tablespoons chopped fresh flat-leaf parsley m.. 1/4 cup grated Parmesan cheese Directions 1.. Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain. 2.. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper. 3.. Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish. Nutritional Information Amount Per Serving Calories: 638 | Total Fat: 27.2g | Cholesterol: 314mg Nutritional Information Elegant Penne with Asparagus and Shrimp Servings Per Recipe: 2 Amount Per Serving Calories: 638 a.. Total Fat: 27.2g b.. Cholesterol: 314mg c.. Sodium: 716mg d.. Total Carbs: 37.1g e.. Dietary Fiber: 3.5g f.. Protein: 50.4g ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Amy's quick chicken
Ingredients a.. 4 skinless, boneless chicken breast halves b.. 4 ounces Dijon mustard c.. 1/4 cup teriyaki sauce d.. 1/4 cup bacon bits e.. 1/2 cup grated Parmesan cheese Directions 1.. Preheat oven to 400 degrees F (200 degrees C). 2.. Place chicken in a 9x13 inch baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with cheese. 3.. Bake at 400 degrees F (200 degrees C) for 30 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Baked Pecan Chicken Breast-Diabetic
a.. Ingredients: b.. ½ cup cornflakes, crushed c.. ¼ cup pecans, finely chopped d.. ½ cup Italian dressing, fat-free e.. 1 tsp. Dried onion flakes f.. 1 pound chicken breast, boneless and skinless, cut into 4 pieces g.. Non-stick cooking spray butter flavored Directions a.. Preheat oven at 375. b.. Spray a baking dish with non-stick cooking spray. c.. In a medium bowl, combine cornflakes and pecans. d.. In a small bowl, combine Italian dressing and onion flakes. e.. Dip chicken pieces, first in the dressing mixture then in the crumb mixture. f.. Evenly arrange the coated chicken pieces in the prepared baking dish. Drizzle with the remaining dressing mixture. Bake for 25 - 30 minutes. g.. Serving size: 4-oz h.. Diabetic Friendly i.. Nutritional Information per serving: j.. Calories: 236, Fat: 8g, Protein: 28g, Sodium: 354mg k.. NOTE: This is a Gastric Bypass Recipe l.. Adapted from: Victoria's Recipes For Gastric Bypass Patients by: Victoria Bowen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pesto chicken
Ingredients a.. 4 skinless, boneless chicken breast halves1 /2 cup prepared basil pesto, divided b.. 4 thin slices prosciutto, or more if needed Directions 1.. Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish. 2.. Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish. 3.. Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chicken Parmesan Alfredo
Ingredients a.. 4 boneless, skinless chicken breast halves b.. 1 egg, beaten c.. 3/4 cup seasoned dry bread crumbs d.. 1/4 teaspoon paprika (optional) e.. 1 (16 ounce) jar Ragu® Cheesy! Classic Alfredo Sauce f.. 1/2 cup shredded mozzarella cheese g.. 1 medium tomato, chopped Directions 1.. Preheat oven to 400 degrees F. Dip chicken in egg, then bread crumbs combined with paprika, coating well. 2.. Arrange chicken in 13 x 9-inch baking dish. Bake uncovered 20 minutes. 3.. Pour 1 cup Classic Alfredo Sauce over chicken; top with cheese, then tomato. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with remaining Sauce, heated, and sprinkle, if desired, with grated Parmesan cheese. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Rice cooker
Hi Penny, I've tried to cook steel cut oats on the range top, but it never comes out right. Could you tell me how you cook your oats overnight? How much oats to water? Thank you very much in advance. Marleen - Original Message - From: Penny Reeder penny.ree...@gmail.com To: cookinginthedark@acbradio.org Sent: Sunday, January 17, 2010 1:27 PM Subject: Re: [CnD] Rice cooker I have been disappointed about the way mine works with Irish oatmeal. I think the cereal gets too done when I leave it overnight in the rice cooker. I know someone who has the more expensive kind of rice cooker, with a porridge setting, and oatmeal cooked in that model is delicious. Unfortunately, there's no accessible way for someone who can't see to set that kind of rice cooker. So, I still cook my Irish oats overnight in a 200-degree oven. Penny At 09:23 PM 1/16/2010, you wrote: It works great for oatmeal. - Original Message - From: Sheila Rieger ze...@telus.net To: cookinginthedark@acbradio.org Sent: Saturday, January 16, 2010 10:32 AM Subject: [CnD] Rice cooker Hello Friends, I am interested in other recipes for the rice cooker Mine is small, the container holds only 4 cups cooked, and it has only the on switch which pops up when the rice is cooked. So far, I have only used it for rice and did not realise it could do other thins. Any useful suggestions please? Many thanks. Sheila, Vancouver, Canada. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Tofu with peanut-ginger sauce
Tofu with peanut-ginger sauce Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Ingredients a.. 5 tablespoon water b.. 4 tablespoon peanut butter, natural, smooth c.. 1 tablespoon vinegar, rice, or white vinegar d.. 2 teaspoon soy sauce, reduced-sodium e.. 2 teaspoon honey f.. 2 teaspoon ginger, minced g.. 2 clove(s) garlic, minced h.. 14 ounce(s) tofu, extra-firm, preferably water-packed i.. 2 teaspoon extra-virgin olive oil j.. 4 cup(s) spinach, baby, (6 ounces) k.. 1 1/2 cup(s) mushrooms, sliced, (4 ounces) l.. 4 whole scallion(s) (green onions), sliced (1 cup) Preparation To prepare sauce: 1. Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl. To prepare tofu: 2. Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces. 3. Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. 4. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more. 5. Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
