[CnD] FW: cheese bisckits
Exercise Daily Walk with God -Original Message- From: Mike and jean [mailto:mjs1...@sc.rr.com] Sent: Wednesday, August 07, 2013 12:35 PM To: 'Mike and jean' Subject: cheese bisckits Breads And Rolls Cheese Biscuits 2 cups Bisquick 1 cup Cheddar cheese 1/2 teaspoon parsley, optional 2/3 cup milk 1/4 cup butter, melted Mix and drop by tablespoon onto greased baking sheet. Bake at 400 degrees until brown. _ Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] FW: Buttermilk Biscutts
Exercise Daily Walk with God -Original Message- From: Mike and jean [mailto:mjs1...@sc.rr.com] Sent: Monday, April 08, 2013 9:35 PM To: 'Mike and jean' Subject: Buttermilk Biscutts Buttermilk Biscuits 1/2 cup margarine 2 cups flour 3/4 cup buttermilk Cut margarine into flour with a pastry blender until mixture resembles coarse meal. Stir in buttermilk and mix until dry ingredients are moistened. Turn dough out onto a floured surface and knead 3 or 4 times. Roll dough to 3/4 inch thickness, then cut with a biscuit cutter. Place on a lightly greased cookie sheet and bake at 425 degrees for 12 to 15 minutes. Brush with additional margarine, if desired. _ Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] FW: Bread or Cheese Garlic Biscuits like Red Lobster
Exercise Daily Walk with God -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of o...@rogers.com Sent: Sunday, March 17, 2013 10:57 AM To: cookinginthedark@acbradio.org Subject: [CnD] Bread or Cheese Garlic Biscuits like Red Lobster Some days back, someone asked for recipes for bread and biscuits. So I shall send some, and I hope you will like them. CB: The Old Leather Bat Biscuits (Like Red Lobster!) This is such an easy bread to make just mix and bake, no need for any kneading, shape into one large or a few small loaves or drop the dough from a spoon onto a greased cookie sheet to make biscuits. Ingredients: Yield: 1 loaf 2 cups original Bisquick baking mix 3/4-1 cup shredded cheddar cheese 3 tablespoons grated parmesan cheese 1/2-1 teaspoon garlic powder 1/2 cup water, plus 1 tablespoon water TOPPING 3 tablespoons melted butter 1/2 teaspoon garlic powder (or to taste) 1 teaspoon italian seasoning (or to taste) 1 teaspoon dried parsley (or to taste) Directions: 1 Set oven to 400°F (convection bake if possible). 2 Grease a foil-lined baking sheet. 3 In a large bowl mix/toss together the baking mix with grated cheddar cheese, Parmesan cheese and garlic powder. 4 Add in the water, and mix with hands until well combined. 5 Shape the dough into one oval-shaped loaf, or even better into smaller oval shaped balls, or drop heaping tablespoonfuls onto the baking sheet for biscuits. 6 Transfer to cookie/baking sheet. 7 Brush the tops and sides with melted butter; sprinkle with garlic powder, Italian seasoning and dried parsley. 8 At this point, let dough rest, covered loosely with plastic or a clean tea towel in the refrigerator for 20-25 minutes before baking. 9 Remove from fridge and bake for 25 minutes, or until brown in color (bake less time for smaller size balls or biscuits, the dough will spread when baked). 10 Remove from oven, cut in slices, serve warm. ___ 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] FW: Red Lobster garlic-cheese Bisquick biscuits
Exercise Daily Walk with God -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jamey Cook Sent: Monday, January 07, 2013 6:54 PM To: cookinginthedark@acbradio.org Subject: [CnD] Red Lobster garlic-cheese Bisquick biscuits Hi, as I followed the biscuit discussion, it occurred to me I had this recipe in Braille... Garlic Cheese Biscuits Ingredients: 2 and 1/4 cup Bisquick 1/2 cup milk 1/2 cup Cheddar, shredded melted margarine or butter minced garlic Directions: Add cheese to Bisquick dough, and bake as directed: [ on ungreased cookie sheet,8-10 minutes at 350]. brush with mixture of either melted butter or margarine, and minced garlic. Serves 15 Off to bed before my shift, happy baking! Jamey ___ 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] batter recipe needed
Good saturday to everyone. I would like to have a good, thin batter recipe to use for onion rings and another thin batter recipe for fried candy bars. Thanks in advance, Mike Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] question about talking grill
Good evening everyone. A few weeks ago someone on this list gave the ordering info for a tee foul talking grill. It was stated that the grill is approximately $176 from Bed, Bath, & Beyond. I accidently deleted this e-mail and would greatly appreciate a re-post of this information. Also, if any of you have purchased the unit, could you please post a small review of the unit? My wife and I would like to know approximately how big the unit is and how well it performs. Thanks so very much and have a great evening. Mike Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Teefal opti-grill
Regarding this grill, how large is the cooking and how large is the entire unit? Thanks, Mike Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] another question about grill
Does the food cooked on the Teefal Opti-grill dry out like the food cooked on a George Forman grill? Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Fw: Teefal Opti-grill
Yes, I was told that it could be purchased from Bed, Bath, and Beyond.com for approximately $176. Exercise Daily Walk with God -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sheryl via Cookinginthedark Sent: Monday, June 09, 2014 8:33 PM To: cookinginthedark@acbradio.org; Mary Ann Subject: Re: [CnD] Fw: Teefal Opti-grill Where can this wonderful grill be purchased? Bed Bath and Beyond? Sincerely, Sheryl Goodnight At 03:23 PM 6/8/2014, you wrote: >-- >From: "Helen Whitehead via Cookinginthedark" >Sent: Saturday, June 07, 2014 7:19 PM >To: "cooking-in-the-dark" >Subject: [CnD] Fw: Teefal Opti-grill > >>Hi, So sorry to post about this here but I didn't know where else to let people know about this amazing new product. I would seriously describe it as life changing but as I don't know anyone else with eyesight problems I thought I'd let you all know and you can spread the word round the community. The product is called Teefal Opti-grill and its one of those george forman style grills except it has some brains. It has a sensor which can tell how thick your food is and another which senses temperature, there are 6 buttons for different foods, Bugers, Chicken, Sandwiches, Pork (sausages/bacon), Red meat (Steak etc) and Fish. It also has a manual button and a frozen button. All you do is switch it on, press the frozen button if your food is frozen, not if not, press the button which relates to the food stuff you are cooking then press OK. It pre heats then beeps to tell you to put your food on, then it measures the thickness of the food and starts cooking it. When the food is rear it beeps, then when it is medium, another beep then well >>>> done and it beeps again. There is a window which displays a colour code telling you how done your food is which all the iPhone colour identifiers will correctly notify you which colour is showing, i.e. Blue for pre heat, yellow for rear, Orange for medium and red, well done but as I said the beeps are there if you couldn't use a phone to identify the colours. If anyone does buy this product which I can't recommend enough the buttons run from left to right. On/Off Frozen Burger Chicken Sandwich Bacon/sausage Steak Fish Manual/no automation/sensors OK So if you wanted to do a frozen sausage, you hit On then frozen then sausage then OK, then wait for the first beep to tell you pre heating is done, then wait 1 beep for rear, 2 for medium and 3 for well done. As a bonus, its an amazing grill and on the 4 occasions I have used it in the last week the food has been perfect. Literally perfect. Even has grill lines which look like it is restaurant cooked. It isn't cheap at £139 or I think $199 but honestly it is worth double the price for what it does. A couple of other bits about it, each button you press lights up red which again the colour identifiers will show you so you know if you have hit the frozen button for example. It has a drip tray which catches all the nasty fat and stuff which slides in the front and the grill plates release really easily with a button on the left hand side, one for the top and one for the bottom then you can just wash them or throw them in the dishwasher. Really important is never to use metal utensils on it, use only plastic or silicon as if you scratch the plates you would need to replace them. Again sorry this is so off topic but I thought it was so exciting for blind/VI people like myself. As I don't know anyone in that community I thought I'd let you all know. If you wanted to know anything else, send me an e-mail and i'll be happy to help out. Andy >> >>___ >>Cookinginthedark mailing list >>Cookinginthedark@acbradio.org >>http://acbradio.org/mailman/listinfo/cookinginthedark > > >--- >This email is free from viruses and malware >because avast! Antivirus protection is active. >http://www.avast.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
Re: [CnD] Infired grills
I use the Master Built electric smoker. It can be very accessible to a blind person as it is digital and always comes on at the exact same settings. Once you learn how to set the time and temp, it is the same each time. I love the flavor that different wood chips give the food that I smoke. I particularly like the Hickory chips and the jack Danials Liquor Barrel chips for smoking different types of meat. I like the Master Built because it has a side mounted tube that allows you to add chips while the meat is smoking without opening the smoker. If you would like more info, e-mail meoff list at mjs1...@sc.rr.com. Mike Exercise Daily Walk with God -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Regina Marie via Cookinginthedark Sent: Saturday, July 19, 2014 6:28 PM To: cookinginthedark@acbradio.org; 'Rhonda Garrison'; 'Charles Rivard' Subject: Re: [CnD] Infired grills I prefer a smoker. It gives excellent flavor and control. Dale has featured this on many of his shows and the food is absolutely delicious. I have also used a gas grill with woodchips and this gives an excellent flavor as well and offers great control for a blind person. It is not for a beginning cook, but for anyone with some experience, a good gas grill is sort of like cooking on a gas range outdoors and gives excellent flavor. Hint: Make sure to get a self-lighting pilot. You can hear it ignite and the grill come on. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rhonda Garrison via Cookinginthedark Sent: Saturday, July 19, 2014 2:39 PM To: cookinginthedark@acbradio.org; Charles Rivard Subject: [CnD] Infired grills Has anyone used on of these grills? if so what are your thoughts? I'm interested in grilling, but want something that will be a bite more easy to use than the charcoal that you would use outdoors. I have a forman, but I just don't think it gives the outdoor flavor that grilling outside on a bass grill, or another type of grill does? is it in the seasoning? On Jul 19, 2014, at 5:19 PM, Charles Rivard via Cookinginthedark wrote: > The user's manual should give the answer. > > --- > Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! > - Original Message - From: "Will Henderson via > Cookinginthedark" > To: > Sent: Saturday, July 19, 2014 3:50 PM > Subject: [CnD] iGrill Mini? > > >> Hi there, >> >> >> >> Has anyone ever used an iGrill or iGrill mini? I saw one for $40 and >> got one because I heard it could work with my iPhone. >> >> What I'd like to know is this. I know it's for grills, but can I >> also use it for things like baking chicken or pork chops or something like that? >> >> Thoughts? >> >> Will >> >> >> >> ___ >> 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] Infired grills
If you don't want to use a grill and still get a smokey flavor, you can use liquid smoke. Be careful, however, and only use a little as the flavor is strong. Mike Exercise Daily Walk with God -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of janbrown via Cookinginthedark Sent: Saturday, July 19, 2014 6:17 PM To: cookinginthedark@acbradio.org; Rhonda Garrison Subject: Re: [CnD] Infired grills No, the flavor works on one of those little portable Webber or Webber style portable gas grills but I moved to a traegor smoker grill. It is easy to use and messy to clean up but the taste is worth all the mess. Jan Sent from my iPhone > On Jul 19, 2014, at 2:38 PM, Rhonda Garrison via Cookinginthedark wrote: > > Has anyone used on of these grills? if so what are your thoughts? I'm interested in grilling, but want something that will be a bite more easy to use than the charcoal that you would use outdoors. I have a forman, but I just don't think it gives the outdoor flavor that grilling outside on a bass grill, or another type of grill does? is it in the seasoning? >> On Jul 19, 2014, at 5:19 PM, Charles Rivard via Cookinginthedark wrote: >> >> The user's manual should give the answer. >> >> --- >> Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! >> - Original Message - From: "Will Henderson via Cookinginthedark" >> To: >> Sent: Saturday, July 19, 2014 3:50 PM >> Subject: [CnD] iGrill Mini? >> >> >>> Hi there, >>> >>> >>> >>> Has anyone ever used an iGrill or iGrill mini? I saw one for $40 and got >>> one because I heard it could work with my iPhone. >>> >>> What I'd like to know is this. I know it's for grills, but can I also use >>> it for things like baking chicken or pork chops or something like that? >>> >>> Thoughts? >>> >>> Will >>> >>> >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cake in A Mug
Have you seen this one? I know there are different versions. Genius! - 1-2-3 Cake. I love this idea!!! You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. Then just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water. Microwave it for one minute and you will have a single serving of cake! Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now without making an entire cake!!! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] FW: cake in mug
Exercise Daily Walk with God -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Wendy Williams Sent: Monday, July 08, 2013 4:41 PM To: cookinginthedark@acbradio.org Subject: [CnD] cake in mug Have you seen this one? I know there are different versions. Genius! - 1-2-3 Cake. I love this idea!!! You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. Then just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water. Microwave it for one minute and you will have a single serving of cake! Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now without making an entire cake!!! ___ 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] Orange Pecan Hot Wings
Orange Pecan Hot Wings 3 pounds whole chicken wings 3 eggs 1 can (6 ounces) frozen orange juice concentrate, thawed 2 tablespoons water 1 cup all-purpose flour 1/2 cup finely chopped pecans 1/2 cup butter or margarine, melted Red Hot Sauce: 2 cups ketchup 3/4 cup packed brown sugar 2 to 3 tablespoons hot pepper sauce Cut chicken wings into 3 pieces; discard wing tips. In a bowl, whisk together eggs, orange juice concentrate and water. In another bowl or resealable plastic bag, combine flour and pecans. Dip wings in egg mixture, then roll or toss in flour mixture. Pour butter into a 15 by 10 by 1 inch baking pan. Arrange wings in a single layer in pan. Bake, uncovered, at 375 degrees for 25 minutes. Meanwhile, combine sauce ingredients. Spoon half over wings; turn. Top with remaining sauce. Bake 30 minutes longer, or until meat juices run clear. Makes 8 to 10 servings. Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Honey Baked Ribs
Honey Baked Ribs 1 can (10 1/2 ounces) beef consomme, undiluted 1/2 cup ketchup 1/2 cup soy sauce 1/2 cup honey 4 garlic cloves, minced 4 pounds country style spareribs, cut into serving size pieces Combine beef consomme, ketchup, soy sauce, honey and garlic in a bowl. Pour half into a large resealable plastic bag or shallow glass container; add ribs. Cover and refrigerate overnight, turning once. Refrigerate remaining marinade. Remove ribs to a greased roasting pan; discard marinade. Cover and bake at 425 degrees for 10 minutes. Reduce heat to 325 degrees. Cover and bake 30 minutes longer; drain. Pour reserved marinade over ribs. Bake, uncovered, for 45 minutes, or until meat is tender, basting frequently. Makes 6 servings. _ Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] test
Is the list just slow, or is there a problem? Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] spicy chicken wings
Spicy Chicken Wings 12 chicken wings 1 cup picante sauce 1/3 cup ketchup 1/4 cup honey 1/4 teaspoon ground cumin 2/3 cup sour cream Cut wings in half at joints; discard tips. In bowl, combine 1/3 cup picante sauce, ketchup, honey and cumin; pour over chicken. Refrigerate at least 1 hour, turning once. Drain chicken, reserving marinade. Place on rack of foil lined broiler pan. Bake at 375 degrees for 30 minutes. Brush with marinade; turn and bake, brushing with marinade every 10 minutes, until tender, about 30 minutes. Place 6 inches from heat in broiler; broil 2 minutes, or until sauce looks dry. Turn; broil 2 minutes, or until sauce looks dry. Place sour cream in small bowl; top with remaining picante sauce. Serve with chicken. Makes 24 appetizers. Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] chicken dijon
Chicken Dijon 6 boneless, skinless chicken breasts, split 1/3 cup Dijon mustard 1 teaspoon dried dill weed or 3 teaspoons chopped fresh dill 12 slices Swiss cheese, cut to the size of the flattened chicken breasts 3 eggs, beaten 1 cup flavored bread crumbs 2 tablespoons butter or margarine 2 tablespoons Parmesan cheese Preheat oven to 350 degrees. Pound chicken breast halves to 1/2 inch thickness and lay out on cookie sheets. In small bowl, combine mustard and dill wee; mix well. Spread mustard mixture evenly over the inside of each chicken breast. Top each breast with a slice of Swiss cheese, then tuck and roll up. Place beaten eggs in a flat dish and place bread crumbs in another flat dish. Dip rolls into the eggs and then into the bread crumbs. Heat butter in a large skillet and saute the rolled breasts until golden brown. Place browned breasts into a 9 by 13 inch baking dish, coated with vegetable cooking spray. Sprinkle with Parmesan cheese. Bake for 25 minutes. Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question about precooked ribs for Americans on the list.
Wal-Mart carries Jack Daniels BBQ ribs and another brand called Tony romo. Exercise Daily Walk with God -Original Message- From: John Diakogeorgiou via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, March 27, 2015 7:21 PM To: [cookinginthedark@acbradio.org]; Helen Whitehead Subject: Re: [CnD] Question about precooked ribs for Americans on the list. We have them but I've never tried them John Diakogeorgiou > On Mar 27, 2015, at 6:45 PM, Helen Whitehead via Cookinginthedark > wrote: > > Can you guys get fully cooked barbecued ribs at any of your > grocerystores in the States? > We have them here in Canada. A friend of mine wants to find some in Texas. > Here are instructions, I have, from 2 different products. > > Fully Cooked Barbecued Pork Ribs > > PREPARATION > > > KEEP FROZEN UNTIL READY TO USE. > > > DEFROSTING INSTRUCTIONS > > > Defrost in the refrigerator overnight in the original bag. > Microwave-Oven Quick Defrost Method (900 Watts): > 1. Remove bag from box. > 2. Place unopened bag of frozen ribs on a microwave-safe plate. > 3. Pierce 2-3 holes in packaging and place in centre of microwave oven. > 4. Microwave on MEDIUM (50%) for 5 minutes or until sauce has fully > defrosted. > > COOKING INSTRUCTIONS > > > fully cooked ? > > > BARBECUE SAUCE > SAUCE BARBECUE > > cooked pork back ribs in an original barbecue sauce slow cooked to > perfection. > No artificial flavours. > 1. Preheat Barbecue to MEDIUM. > 2. Remove all packaging from defrosted ribs. > 3. Place thawed ribs, bone side down, onto Barbecue. > 4. Barbecue ribs for 8-10 minutes per side. Baste with reserved sauce > during last few minutes of heating. Cook to a minimum internal > temperature of 160°F (71°C). > Conventional Oven: - > 1. Preheat oven to 375°F (190°C). > 2. Remove all packaging from defrosted ribs. > 3. Place thawed ribs, bone side down, onto a shallow baking tray. > 4. Bake on middle oven rack for 18-25 minutes or until heated thoroughly. > Cook to a minimum internal temperature of 160°F (71°C). Tray will be > hot; use caution when removing tray from oven. > > Do not refreeze thawed product. > Appliances vary in power, these instructions are guidelines only. > > MEMPHIS STYLE SLOW COOKED PORK BACK RIBS IN BARBECUE SAUCE > > > INSTRUCTIONS: FOR BEST RESULTS, HEAT ON THE BARBECUE/GRILL. ENSURE > RIBS ARE THOROUGHLY HEATED BEFORE SERVING (175°F/80°C). SINCE > APPLIANCES VARY HEATING INSTRUCTIONS ARE GUIDELINES ONLY. > > DEFROST PRODUCT BEFORE HEATING. > > BARBECUE/GRILL: 1. REMOVE FROM POUCH. > 2. PLACE RIBS ON GRILL FOR 10 MINUTES ON HIGH HEAT OR UNTIL HEATED. > > OVEN: 1. PREHEAT OVEN TO 400°F/200°C. > 2. REMOVE FROM POUCH. > 3. HEAT FOR 15-20 MINUTES OR UNTIL HEATED. > > MICROWAVE: 1. CUT 3 SLITS IN POUCH. > 2. MICROWAVE ON MEDIUM (50% POWER) FOR 10 MINUTES OR UNTIL HEATED. > > INGREDIENTS: PORK BACK RIBS, WATER, SUGAR, WHITE VINEGAR, TOMATO > PASTE, SALT, SPICES, MODIFIED CORN STARCH, CANOLA OIL (BHA/BHT), > FLAVOUR, HYDROLYZED SOY PROTEIN, DEHYDRATED ONION & GARLIC, XANTHAN > GUM, HYDROGENATED MODIFIED SOYBEAN OIL. > > ___ > 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] OT Happy Reserection Sunday
I too want to wish everyone on the list a Blessed Reserection Sunday. Mike Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking outdoors?
I would like to suggest that you purchase a fish basket with a long handle to place your meat items in before placing them on the grill. The advantage of this basket is that you can safely turn all of your items at the same time and you will not loose any of the meat. I have accidently lost a hamburger or two between the spaces on the grill. You can purchase these baskets at Bass Pro shops or other sporting goods stores. The best baskets are those that will adjust to difference hights to accomendate different cuts of meat. Mike ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] guacamole recipe wanted
Could someone please post a recipe for guacamole? Thanks so much. Mike Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] apple cole slaw
Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Apple Cole Slaw repost
Apple Cole Slaw 2 cups cabbage, shredded 2 medium apples, cored and diced 1 (16 ounce) can crushed pineapple, drained 3/4 cup fat-free mayonnaise Combine all ingredients, cover and refrigerate 1 hour or more before serving. Makes 8 servings. Per Serving: Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cooking with fish/meat basket
Recently on this list there was a discussion regarding the use of a basket to make grilling easier. Well, I tried my basket for the first time tonight and I am hooked! It was so easy turning the steaks and not having to feel around the grill to find the steaks. Also, the meat did not stick to the grill and rip apart when turning them. My basket is adjustable and has a wooden hand grip on the long handle. This prevents burning of the hand when turning the basket. I got my baskets at Sportman's Warehouse. However, they can be purchased from Bass Pro shop as well. If anyone else has tried the baskets, I would like to hear about your experience. E-mail me off list at mjs1...@sc.rr.com. Mike Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] maple peanut delights
Maple Peanut Delights 1 package (8 ounces) cream cheese, softened 1/2 cup butter (no substitutes), softened 6 cups powdered sugar 1 teaspoon maple flavoring 2 pounds dark chocolate candy coating 1 cup chopped peanuts In a mixing bowl, beat cream cheese, butter, powdered sugar and flavoring until smooth. Cover and refrigerate for 1 hour. Shape into 1 inch balls. In a heavy saucepan or microwave, melt candy coating, stir often. Dip balls in coating; sprinkle with peanuts. Place on waxed paper-lined pan. Refrigerate. Makes about 8 dozen. Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Happy birthday Steve OT
Happy birthday Steve. I tried the private e-mail address, however, I must have copied it wrong. Anyway, I am also celebrating a birthday today. I pray that you had a blessed and enjoyable day. Mike sutton Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] WORCESTER CHICKEN
Worcester Chicken 6 (5 ounce) chicken breasts (boneless and skinless 1/2 cup fat-free margarine 2 tablespoons lemon pepper 1/4 cup Worcestershire sauce Place chicken in large casserole sprayed with nonstick cooking spray. Spread margarine on each piece of chicken. Sprinkle with lemon pepper and Worcestershire sauce. Bake, uncovered, at 350 degrees for 1 hour. Makes 6 servings. Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] hawaiian pork chops
Hawaiian Pork Chops 1 (8 ounce) can pineapple slices in juice 4 (1/2 inch thick) lean pork loin chops 2 tablespoons brown sugar 1/2 teaspoon ground nutmeg Drain and reserve juice from pineapple. Place pork chops in baking dish that has been lightly sprayed with nonstick cooking spray. Mix 3 tablespoons reserved pineapple juice with brown sugar and nutmeg. Spoon half of the mixture over the pork chops. Top with pineapple slices and spoon remaining mixture over pineapple. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 20 minutes longer. Spoon sauce over chops occasionally. Makes 4 servings. Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Red, White and Boo Sale!
Why isn't this type of ad removed from this list? Exercise Daily Walk with God -Original Message- From: Christina Brino via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, October 09, 2015 10:09 AM To: cookinginthedark@acbradio.org No Name Subject: [CnD] Red, White and Boo Sale! To view this message in a browser: http://a14489.actonservice.com/acton/rif/14489/s-007e-1510/-/l-0046:397ad/l-0046/showPreparedMessage http://www.mydcdsite.com/pws/ChristinaBrino/tabs/index.aspx https://www.mydcdsite.com/pws/ChristinaBrino/tabs/host-a-party.aspx https://www.mydcdsite.com/pws/ChristinaBrino/tabs/be-a-chocolatier.aspx http://www.mydcdsite.com/publicstore/stores/ChristinaBrino/EPS/default.aspx http://www.mydcdsite.com/publicstore/stores/ChristinaBrino/EPS/catalog/Monthly-Specials,187.aspx Red , White & Boo ! Celebrate Columbus Day Weekend with a sale! Three Dove Chocolate Discoveries favorites only $9! Sale ends midnight Pacific time on October 12. Red Velvet Buttermilk Pancake Mix (#3249D) Was $14, now $9 Chef Series Chocolate: White - 15 oz tin (#3011D) Was $20, now $9 PURE DARK™ Blueberry Rounds (#3018D) Was $20, now $9 Sale prices apply to ecommerce and single orders only. This offer cannot be used at parties. Image: To see the original, click here: http://info.infodovechocolatediscoveries.com/acton/ct/14489/s-007e-1510/Bct/l-0046/l-0046:397ad/ct7_0/1?sid=JMjsBdNe7 Target URL: http://www.mydcdsite.com/publicstore/stores/ChristinaBrino/EPS/default.aspx Copyright (c) 2015 Dove Chocolate Discoveries Our address is 400 Valley Road, Suite 200, Mt. Arlington, NJ 07856, USA If you do not wish to receive future email, click here: http://info.infodovechocolatediscoveries.com/acton/rif/14489/s-007e-1510/-/l-0046:397ad/l-0046/zout?sid=JMjsBdNe7 (You can also send your request to Customer Care at the street address above.) ___ 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] slow cooked orange chicken
Slow Cooked Orange Chicken 1 (3 pound) broiler-fryer chicken, cut up and skinned removed 3 cups orange juice 1 cup chopped celery 1 cup chopped green pepper 1 can (4 ounces) mushroom stems and pieces, drained 4 teaspoons dried minced onion 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes 1/2 teaspoon salt, optional 1/4 teaspoon pepper 3 tablespoons cornstarch 3 tablespoons cold water Hot cooked rice, optional Combine chicken, orange juice, celery, green pepper, mushrooms, onion, parsley, salt and pepper in a slow cooker. Cover and cook on low for 4 hours, or until meat juices run clear. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 to 40 minutes, or until thickened. Serve over rice, if desired. Makes 4 servings. Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] FW: Pa's corn bread
Exercise Daily Walk with God -Original Message- From: Mike and jean [mailto:mjs1...@sc.rr.com] Sent: Thursday, October 22, 2015 6:14 PM To: 'Mike and jean' Subject: Pa's corn bread 2 cups self-rising cornmeal 1 ½ cups buttermilk 3 tsb oil 1 egg Set oven to 425 degrees. Place oil in cast iron frying pan and place frying pan in the oven to get hot. In bowl mix meal, milk, and beaten egg. Mix well with spoon. Remove frying pan from oven and pour half of the oil into the mixture. Stir in the oil, and then pour batter into frying pan. Cook for about 30 minutes at 425. Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] pancakes
I have purchased, but have not used, a Griddler from Bed Bath & Beyond. This unid has reverible plates and will grill or serves as a griddle. It has a lid and will cook on both sides at the same time. Pancakes usually cook in about 4 minutes. It is also great for bacon as it elimnates splatters. It has a grease catch tray in the bottom of the unit. I know how it works because I have some friends that use one regularly. Mike Exercise Daily Walk with God -Original Message- From: wally gramza via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, November 16, 2015 9:30 AM To: cookinginthedark@acbradio.org Subject: [CnD] pancakes Hi List Members, >From a totally blind person how long should one time a pancake before flipping >it? What kitchen gadgets do you use? ___ 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] "Turkey Breast of Wonder"
I just passed the Serve Safe test last year and the appropriate temp for turkey is 165 degrees. Mike Exercise Daily Walk with God -Original Message- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, December 02, 2015 10:37 AM To: cookinginthedark@acbradio.org; Susie Stageberg Subject: Re: [CnD] "Turkey Breast of Wonder" According to the information I used to pass the food handler's license in 2009, turkey is safe at an internal temperature of 165, although it may have changed since then, but probably not by much. I would think that 180 is far too high. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Susie Stageberg via Cookinginthedark" To: Sent: Wednesday, December 02, 2015 9:22 AM Subject: [CnD] "Turkey Breast of Wonder" > Here is a recipe my daughter found somewhere on line. I have made it > once; the flavor is wonderful, but if you follow the timing directions > you end up with turkey that won't slice, but falls apart into very > small pieces. I don't' think you need to go all the way to 180 > degrees. > > > > Here is the recipe as written: > > > > "Ingredients > 1 (5-6 pound) turkey breast > 1/2 C orange juice (you could also substitute chicken broth) > 1 (14 ounce) can whole cranberry sauce > 1 (1 ounce) package Lipton Onion Soup Mix salt and pepper > > Make sure your turkey is completely thawed. I let mine hang out in the > fridge for a couple of days after I purchase it frozen. Set it on a > pan, so you don't have juices running all over when you open up the > bag. Cut a hole in the top of the bag and remove the packaging. Some > turkey breasts come with a gravy pouch inside, be sure to remove it if > yours happens to come with one. > Place the old bird in the crock pot. > Pour yourself 1/2 cup of orange juice. Add one can whole berry > Cranberry sauce and one package Lipton Onion Soup mix. > Mix the ingredients together and pour them over the top of the bird. > Sprinkle a bit of salt and pepper over the top. Cover the crock pot > and cook on low for 8-9 hours, or until a meat thermometer stuck into > the center of the bird reads 180 degrees. You can see I got mine a bit > past 180. Don't like, turn me into the poultry police or anything, ok? > It still turned out wonderful, juicy and moist." > > > > The c combination of flavors in the sauce is very good, though. > > > > Susie > > > > > > ___ > 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] cooking pancakes without vision.
The griddler, sold by Bed, Bath, and Beyond, cooks pancakes on both sides at the same time. This eliminates the need for turning the pancakes. The unit also cooks bacon or sausage without turning. It has a drain pan in the bottom for catching excess grease. This unit is very handy. Mike Exercise Daily Walk with God -Original Message- From: Regina Marie via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, December 28, 2015 11:58 PM To: cookinginthedark@acbradio.org; 'Wendy' Subject: Re: [CnD] cooking pancakes without vision. It is helpvul to measure with a measuring cup. I use a quarter cup. To stop it from being dry, use plenty of butter. I you want to cut down on fat, use non stick spray and add a little margarine or cocoanut oil to the mix. Pick up the edge with a spatula a slight bit and check if the edge is dong with a finger. If it is cooked. flip it. They sell pans that are double sided like omelet pans which can make it easier to turn too. *smile* Regina -Original Message- From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, December 28, 2015 4:35 PM To: cookinginthedark@acbradio.org; 'john mcconnell' Subject: Re: [CnD] cooking pancakes without vision. When the pancake loosens easily from the pan, it is time to turn it over. This is what I usually do. Wendy -Original Message- From: john mcconnell via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, December 28, 2015 2:36 PM To: cookinginthedark@acbradio.org Subject: [CnD] cooking pancakes without vision. Hello all: How does one make pancakes without vision. How does one know that they are done on the first side before flipping to the second side? How are they made, in order not to be too dry? Neither Carol or myself can see if the edges are brown, so something other than color references, please. Thanks. John and Carol McConnell ___ 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] cooking pancakes without vision.
I sent an e-mail with the prices, however, it must have not been sent by my PC. The large griddler costs approximately $150 and the smaller unit costs approximately $100. Mike Exercise Daily Walk with God -Original Message- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, December 30, 2015 2:20 PM To: cookinginthedark@acbradio.org; john mcconnell Subject: Re: [CnD] cooking pancakes without vision. The price would also give us an idea as to whether we even go looking for the item. If you don't have the money, you won't go shopping right away. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "john mcconnell via Cookinginthedark" To: ; "'Mike and jean'" ; "'Regina Marie'" Sent: Wednesday, December 30, 2015 1:15 PM Subject: Re: [CnD] cooking pancakes without vision. > Hello: > The griddler sounds nice, however, how long do you cook the pancakes > before they are done in the griddler, and as someone else asked, how > much does the griddler cost? > Just a thought, when pointing out a product, if the cost is not known, > please give at least an estimate for us to have, when we shop for said > product. > Thanks for your help. > Regards, > > John and Carol McConnell > > > -Original Message- > From: Mike and jean via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, December 29, 2015 5:14 AM > To: cookinginthedark@acbradio.org; 'Regina Marie' > > Subject: Re: [CnD] cooking pancakes without vision. > > The griddler, sold by Bed, Bath, and Beyond, cooks pancakes on both > sides at the same time. This eliminates the need for turning the > pancakes. The unit also cooks bacon or sausage without turning. It > has a drain pan in the bottom for catching excess grease. This unit > is very handy. Mike > > Exercise Daily > Walk with God > > -Original Message- > From: Regina Marie via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, December 28, 2015 11:58 PM > To: cookinginthedark@acbradio.org; 'Wendy' > Subject: Re: [CnD] cooking pancakes without vision. > > It is helpvul to measure with a measuring cup. I use a quarter cup. To > stop it from being dry, use plenty of butter. I you want to cut down > on fat, use non stick spray and add a little margarine or cocoanut oil > to the mix. > > Pick up the edge with a spatula a slight bit and check if the edge is > dong with a finger. If it is cooked. flip it. They sell pans that are > double sided like omelet pans which can make it easier to turn too. > *smile* > Regina > > -Original Message- > From: Wendy via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, December 28, 2015 4:35 PM > To: cookinginthedark@acbradio.org; 'john mcconnell' > Subject: Re: [CnD] cooking pancakes without vision. > > When the pancake loosens easily from the pan, it is time to turn it over. > This is what I usually do. > Wendy > > -Original Message- > From: john mcconnell via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, December 28, 2015 2:36 PM > To: cookinginthedark@acbradio.org > Subject: [CnD] cooking pancakes without vision. > > Hello all: > > How does one make pancakes without vision. > > How does one know that they are done on the first side before flipping > to the second side? > > How are they made, in order not to be too dry? > > Neither Carol or myself can see if the edges are brown, so something > other than color references, please. > > Thanks. > > > > John and Carol McConnell > > > > ___ > 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 ___ 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] need recipe for crock pot party mix
Could someone please post a recipe for party mix made in the crock pot? Thanks in advance, and happy new year to everyone on the list. Mike Exercise Daily Walk with God ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Smokers
Hi, I like to use a smoker and I have a few suggestions. I highly recommend that you use an electric smoker with adjustable controls. I used to have a digital smoker, however, I lost more sight and could no longer use the digital settings. I bought my adjustable smoker at a local Ace hardware store. It has a dial that controls the heat settings. This allows me to place a bump dot at low, medium, and high. You can also find them at Sportsman warehouse Academy Sports, and maybe Bass Pro Shops. My smoker is approximately three feet tall and 18 inches wide. It has a locking door. If you can find one, I recommend a smoker that has a loading tube on the side that allows you to load chips during the cooking without opening the door. Unfortunitely, my unit does not have this feature. As for the chips, they can also be purchased from the places mentioned above as well as from Lowes home improvements stores. I really like using misquette chips when cooking chicken. Apple wood chips also work very well with fowl. When smoking pork or beef, I like to use hickory chips. If you have any other questions, you can contact me at mjs1...@sc.rr.com. Have a Blessed day. Mike -Original Message- From: Dixie via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, June 30, 2016 7:48 AM To: cookinginthedark@acbradio.org Cc: Dixie Subject: [CnD] Smokers Hi all, I am looking for some advice on purchasing and using a smoker. We catch some fish here during the summer and I thought smoking it might be a good idea. What should I look for in a smoker? What should I avoid in a smoker? Where is a good source to get smokers, and the various woods? Finally, do you have any tips and techniques to share? Recipes? Thanks so much, Dixie @-> ~ <-@ ___ 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] Smokers
Which model smoker do you have? Does it have a dial setting or is it digital? Thanks -Original Message- From: Carlos Taylor via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, July 06, 2016 12:53 PM To: cookinginthedark@acbradio.org; Charles Rivard Cc: Carlos Taylor Subject: Re: [CnD] Smokers Most times, I smoke at a temperature of 225 to 250, depending on what I’m cooking. Yes, it does take longer, but you are cooking on low heat. The old saying, low and slow, definitely applies to smoking. Actually, my MasterBuilt electric smoker doesn’t go any higher than 275 degrees, much lower than most items cooked in an oven. Dale Campbell has some archived Cooking In The Dark shows that involve using a smoker. He describes his smoker, which is the same one I have, and explains the process of preparing whatever he’s smoking. > On Jul 6, 2016, at 12:45 PM, Charles Rivard via Cookinginthedark > wrote: > > Smoking is also not dangerous. It is perfectly safe whether the cook > is sighted or blind. > > > > > If you think you're finished, you! really! are! finished!! > -Original Message- > From: Carlos Taylor via Cookinginthedark > Sent: Wednesday, July 06, 2016 9:32 AM > To: cookinginthedark@acbradio.org > Cc: Carlos Taylor > Subject: Re: [CnD] Smokers > > I’m not trying to bash your friend, but apparently he doesn’t really > know what he’s talking about. I’ve smoked small quantities of food > with no problem. Smoking is often done for the flavor, not > necessarily for preserving. Additionally, spices and sauces aren’t > expensive. Store bought sauces and spices are quite tasty, although > some like to experiment and make their own rubs and sauces, but it by no > means has to be expensive. > >> On Jul 6, 2016, at 3:57 AM, Kimsan via Cookinginthedark >> wrote: >> >> I want to learn how to use a smoker. My friend believes I might have >> challenges. I think it's because I'm blind. His comment is below. Not >> posting this to bash but maybe a learning experience can begin. I >> suppose there might be books right? Until I locate one, any helpful >> tips for a beginner will be appreciated. I plan on getting a >> masterbuilt in August, unless someone has other ideas. >> Have you ever tried smoked salmon? I cant see you smoking meat >> because it is very time consuming. Also i think it is a little >> dangerous because of the whole visual aspect. Along with the >> ingredients plus special woods special sauces lots of start up cost >> there. Now if you had a farm with cows or hunted then yes a smoker >> comes in handy as it preserves large quantities of meat. >> >> >> -Original Message- >> From: Carlos Taylor via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Tuesday, July 5, 2016 3:40 PM >> To: cookinginthedark@acbradio.org >> Cc: Carlos Taylor >> Subject: Re: [CnD] Smokers >> >> I also have a Master Built electric smoker. I absolutely love it! >> I’ve smoked chicken, ribs, pork chops, turkey, and even brisket. >> Just to clarify, a smoker of this type is something to be used >> outside, not in the kitchen. >>> On Jul 1, 2016, at 7:26 PM, Marie Rudys via Cookinginthedark >>> wrote: >>> >>> That's nice. I don't have room for a lot of stuff in my kitchen. >>> But that's OK. >>> I am glad that you like your smoker. >>> >>> Marie >>> >>> >>> >>> -Original Message- >>> From: Regina Marie via Cookinginthedark >>> [mailto:cookinginthedark@acbradio.org] >>> Sent: Friday, July 01, 2016 4:24 PM >>> To: cookinginthedark@acbradio.org >>> Cc: Regina Marie >>> Subject: Re: [CnD] Smokers >>> >>> I love my smoker. It is a Masterbuilt and I got it off of Amazon. >>> Dale recommends it and has many recipes using it on Cooking in the >>> Dark. You do not have to open the door to put chips in. >>> >>> *smile* >>> Regina Marie >>> Phone: 916-877-4320 >>> Email: reginamariemu...@gmail.com >>> Follow me: http://www.twitter.com/mamaraquel Find Me: >>> http://www.facebook.com/reginamarie >>> Listen Live: http://www.jandjfm.com >>> >>> >>> -Original Message- >>> From: Mike and Jean via Cookinginthedark >>> [mailto:cookinginthedark@acbradio.org] >>> Sent: Friday, July 01, 2016 6:45 AM >>> To: cookinginthedark@acbradio.org >>> Cc: Mike and Jean >>> Subject: Re: [CnD] Smokers >>> >>> Hi, I like to use
Re: [CnD] Question: how do you cook and flip pancakes?
I bought a device from Bed Bath and Beyond called a Griddler. It is a clam shell type device and cooks on both sides at the same time. I just cooked pancakes this morning and they turned out perfect with no hassel. Mike -Original Message- From: Parham Doustdar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, July 23, 2016 12:57 PM To: [cookinginthedark@acbradio.org] Cc: Parham Doustdar Subject: [CnD] Question: how do you cook and flip pancakes? Hi all, I’m curious to know how you make pancakes. I would really appreciate it if you go more into the process of flipping it on the wide, flat pans made for cooking pancakes. Thanks! ___ 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] looking for answers rather than refusal - Re: guide lines; all members please read
It has been said before, Just Use the delete key. -Original Message- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, July 23, 2016 8:47 PM To: cookinginthedark@acbradio.org Cc: Charles Rivard Subject: [CnD] looking for answers rather than refusal - Re: guide lines; all members please read If I am who you are referring to, you are totally missing my points. Why do people not get the points that recipes should be complete in their ingredients lists, or that recipes should be modified so that blind people do not have to ask questions about how to know when the food has been correctly cooked, such as by giving approximate times and temperatures rather than saying to bake until it reaches a certain condition that must be attained through the use of eyesight? If the sender knows the tips or tricks or help needed by some others to attain the correct results, why not include them in the recipe? Is it that hard or time consuming to do? And if it will help people who cannot see, why shouldn't it be done? If you think you're finished, you! really! are! finished!! -Original Message- From: Jennifer Chambers via Cookinginthedark Sent: Saturday, July 23, 2016 4:31 PM To: cookinginthedark@acbradio.org Cc: Jennifer Chambers Subject: Re: [CnD] guide lines; all members please read My apologies, but I cannot tell who it was that stated he or she hoped he or she was not unfriendly. Sometimes, I cannot figure out this gmail account. Anyway, Wayne, I think you may have been the one to make that statement, and, no, you are not the unfriendly one. I will state this, then unsubscribe, for I am done with the bickering and bullying that goes on here. I know it's not a constant thing, but it's wearing on the nerves. When Naima began sending her copycat recipes to the list, I thought it was great! Most of them I had no intention of making, but I liked to see how they were done. Then one person decided for the whole list that the recipes were not pertinent to the group. Never mind what others might feel. Yes, others did agree with him, and others felt as I do. That's why I mentioned hitting the Delete key if a recipe didn't appeal. I, for instance, absolutely abhor cream cheese. When I read a recipe and I see that ingredient, I delete the recipe without reading to the end. I already know I don't want it. Yet I have never requested that people don't post things with cream cheese in it. There are many recipes where one must beat egg whites to a stiff peak. A lot of blind people are comfortable with this technique; I am not. Yet I don't get on here and complain about it; I simply hit Delete. Know your comfort zone and move on! Why would you deprive others of something they may enjoy? Okay, I'll climb down from my soapbox, now, but it's going to be a long step down! I will hit the Send button now, then I'm off to unsubscribe. Best to all, Jennifer On 7/23/16, Steve Stewart via Cookinginthedark wrote: > I am posting the guide lines so please read. > > > List guide lines. Note, that the moderators addresses are in cluded at > the end of this message. > > > > 1. Keep messages on the topic of cooking. > > 2. Change subject lines to reflect the body of the message. > > 3. Avoid sending short, meaningless messages. Examples follow: "Thanks > for the recipe" "This sounds good" "Me too" Messages like this clutter > up the list and greatly increase the time it takes to read through > posted messages. > If you want to thank someone for a recipe please do so off list. > > 4. Please limit posting of multiple recipes to about 5 to 7 per day. > You take the time to post them, so make sure that they get read. > Bombarding the list with 10 to 20 recipes will ensure that many are > deleted instead of read. > > 5. Questions, comments, complaints, and requests for assistance should > be directed to the list owner or the list moderators for proper handling. > > 6. Off Topic notices or solicitations must be sent to the list owner > for approval and posting to the list. Failure to do this may result in > suspension from the Cooking in the Dark list. > > > > Cooking in the Dark List Information. To subscribe to the list, send a > message to: cookinginthedark-requ...@acbradio.org and in the subject > line, put subscribe or unsubscribe. A confirmation message will be > sent to your address. When you receive it, simply reply to it to > complete the subscription or unsubscription transaction. If you need > to get in touch with the owner of this list, Dale Campbell, please > send a message to: > cookinginthedark-ow...@acbradio.org Or: cookinginthed...@att.net > > > > > > To Contact the list moderator, Steve Stewart, please send a message to: > cookda...@suddenlink.net > > > > Please include a FORWARDED list message with ALL HEADERS intact to > make it easier to help you. This list does not keep archives. Cooking > in the Da
Re: [CnD] Question: how do you cook and flip pancakes?
Hi, my griddler is made by qusinart. It was $99 and the larger unit was $150. However, Sams somethimes carries the same unit for a lot less. You might find the unit on amazon. I hope that this is some help to you. Mike -Original Message- From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, July 24, 2016 3:53 AM To: cookinginthedark@acbradio.org Cc: Kimsan Subject: Re: [CnD] Question: how do you cook and flip pancakes? There were a few results on bed bath and beyond when typing in Griddler. I remember you saing there were 2 different sizes. I cook for my 3 children and myself so the bigger one would be helpful and appreciated. Can you send me a link off list or any info so I will not waste money. This place is rather expensive lol. Thanks. Kimsan Song kimsans...@outlook.com -Original Message- From: Mike and Jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, July 23, 2016 12:16 PM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Question: how do you cook and flip pancakes? I bought a device from Bed Bath and Beyond called a Griddler. It is a clam shell type device and cooks on both sides at the same time. I just cooked pancakes this morning and they turned out perfect with no hassel. Mike -Original Message- From: Parham Doustdar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, July 23, 2016 12:57 PM To: [cookinginthedark@acbradio.org] Cc: Parham Doustdar Subject: [CnD] Question: how do you cook and flip pancakes? Hi all, I’m curious to know how you make pancakes. I would really appreciate it if you go more into the process of flipping it on the wide, flat pans made for cooking pancakes. Thanks! ___ 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] Griddler
The qusinart griddler is available at bed, bath, and beyond. -Original Message- From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, July 25, 2016 11:30 AM To: cookinginthedark@acbradio.org Cc: Kimsan Subject: Re: [CnD] Griddler Please post to the list if/when you locate it. Is it similar to Mike and Jennas griddler where it will cook both sides? Kimsan Song kimsans...@outlook.com -Original Message- From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, July 25, 2016 1:33 AM To: cookinginthedark@acbradio.org Cc: Steve Stewart Subject: Re: [CnD] Griddler are you talking about the pancake pan? if so, yes, it is in the mall. I am not sure what it is call. I can look for you and let you know. Steve Stewart -Original Message- From: Sandy via Cookinginthedark Sent: Monday, July 25, 2016 2:41 AM To: cookinginthedark@acbradio.org Cc: Sandy Subject: [CnD] Griddler Is it also listed in megamice mall as the griddler, or something else? I could not find it. Fear is just excitement in need of an attitude adjustment! -Original Message- From: Parham Doustdar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, July 24, 2016 4:39 AM To: cookinginthedark@acbradio.org Cc: Parham Doustdar Subject: Re: [CnD] Question: how do you cook and flip pancakes? Does this pancake pan plug in to the wall? I don’t think so, since he said you’ll need to cook it on medium heat. Is it dish washer safe? I would think it is, as long as you can fit a pan in your dishwasher. Of course, I stand to be corrected here. On 7/24/2016 12:17 AM, Naima Leigh via Cookinginthedark wrote: > Does this pancake pan plug in to the wall? > Is it dish washer safe? > How do you clean it? > > -Original Message- > From: jan brown via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, July 23, 2016 2:14 PM > To: cookinginthedark@acbradio.org > Cc: jan brown > Subject: Re: [CnD] Question: how do you cook and flip pancakes? > > I just purchased a pancake pan from blindmicemart. > Before that, I was pancake flipping impaired. > This pan made the difference for me. > It is sort of a shell with four indented cups on the bottom and a > smooth top. > Butter both top and bottom. > Make your batter and use an ice cream scoop to put batter in the > indentations on the bottom of the pan. > Close the lid with the handle on top and cook about a minute on medium > or so. > Flip the pan over, literally, and cook another minute. > My pancakes came out of the pan without any sticking or other trouble > This worked for me and I hope works for you. > Some people use tuna cans with the bottom and top removed as a guide > for the batter. > I was only able to make scrambled batter but you might be better than I. > I hope some day you will be a master of the wonderful pancake, so > simple and so delicious. > ___ > 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 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] grilling outdoors?
I use grilling baskets which are adjustable to accomendate different thicknesses of meat. The baskets have a long handle and a ring to keep the two handles together while turning the baskets. The baskets can be purchased from Sportsman's Warehouse and from a lot of Hardware stores. Mike -Original Message- From: Zoe via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, July 27, 2016 8:58 PM To: cookinginthedark@acbradio.org Cc: Zoe Subject: [CnD] grilling outdoors? Alright, can anyone tell me how they safely grill outside? What grills do you use, how do you set things up, be descriptive. ___ 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] Griddler
The griddler is great for making pancakes, sausage, bacon, and for frying hamburgers. It has a setting for pannini sandwhiches. I would guess that you can even grill such things as pork chops on the grill sides of the heating plates. By the way, these plates pop easily for changing and cleaning. Mike -Original Message- From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, August 06, 2016 3:07 PM To: cookinginthedark@acbradio.org Cc: Kimsan Subject: Re: [CnD] Griddler Mike and jean: What all do you make on this griddler? Kimsan Song kimsans...@outlook.com -Original Message- From: Mike and Jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, July 26, 2016 3:16 PM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Griddler The qusinart griddler is available at bed, bath, and beyond. -Original Message- From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, July 25, 2016 11:30 AM To: cookinginthedark@acbradio.org Cc: Kimsan Subject: Re: [CnD] Griddler Please post to the list if/when you locate it. Is it similar to Mike and Jennas griddler where it will cook both sides? Kimsan Song kimsans...@outlook.com -Original Message- From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, July 25, 2016 1:33 AM To: cookinginthedark@acbradio.org Cc: Steve Stewart Subject: Re: [CnD] Griddler are you talking about the pancake pan? if so, yes, it is in the mall. I am not sure what it is call. I can look for you and let you know. Steve Stewart -Original Message- From: Sandy via Cookinginthedark Sent: Monday, July 25, 2016 2:41 AM To: cookinginthedark@acbradio.org Cc: Sandy Subject: [CnD] Griddler Is it also listed in megamice mall as the griddler, or something else? I could not find it. Fear is just excitement in need of an attitude adjustment! -Original Message- From: Parham Doustdar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, July 24, 2016 4:39 AM To: cookinginthedark@acbradio.org Cc: Parham Doustdar Subject: Re: [CnD] Question: how do you cook and flip pancakes? Does this pancake pan plug in to the wall? I don’t think so, since he said you’ll need to cook it on medium heat. Is it dish washer safe? I would think it is, as long as you can fit a pan in your dishwasher. Of course, I stand to be corrected here. On 7/24/2016 12:17 AM, Naima Leigh via Cookinginthedark wrote: > Does this pancake pan plug in to the wall? > Is it dish washer safe? > How do you clean it? > > -Original Message- > From: jan brown via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, July 23, 2016 2:14 PM > To: cookinginthedark@acbradio.org > Cc: jan brown > Subject: Re: [CnD] Question: how do you cook and flip pancakes? > > I just purchased a pancake pan from blindmicemart. > Before that, I was pancake flipping impaired. > This pan made the difference for me. > It is sort of a shell with four indented cups on the bottom and a > smooth top. > Butter both top and bottom. > Make your batter and use an ice cream scoop to put batter in the > indentations on the bottom of the pan. > Close the lid with the handle on top and cook about a minute on medium > or so. > Flip the pan over, literally, and cook another minute. > My pancakes came out of the pan without any sticking or other trouble > This worked for me and I hope works for you. > Some people use tuna cans with the bottom and top removed as a guide > for the batter. > I was only able to make scrambled batter but you might be better than I. > I hope some day you will be a master of the wonderful pancake, so > simple and so delicious. > ___ > 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 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 __
Re: [CnD] Griddler
Your unit sounds like mine. My unit is made by qusinart. The pancakes do not have to be flipped and I cook them on the flat plates. I cook them at 375 for approximately 5 minutes. I lightly touch the pancakes after about 4 and 1/2 minutes to determine doness. -Original Message- From: Terra Syslo via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, August 07, 2016 5:26 AM To: cookinginthedark@acbradio.org Cc: Terra Syslo Subject: Re: [CnD] Griddler Hi. I have one that he's a grill/Griddler. It has grooved plates on one side, and flat plates on the other. They are square. Is this what you are talking about? I didn't know you could make pancakes on it. I thought they would be too thin and need to be flipped. Sent from my iPhone > On Aug 6, 2016, at 4:57 PM, Mike and Jean via Cookinginthedark > wrote: > > The griddler is great for making pancakes, sausage, bacon, and for > frying hamburgers. It has a setting for pannini sandwhiches. I would > guess that you can even grill such things as pork chops on the grill > sides of the heating plates. By the way, these plates pop easily for > changing and cleaning. Mike > > -Original Message- > From: Kimsan via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, August 06, 2016 3:07 PM > To: cookinginthedark@acbradio.org > Cc: Kimsan > Subject: Re: [CnD] Griddler > > Mike and jean: > > What all do you make on this griddler? > > Kimsan Song > kimsans...@outlook.com > > -Original Message- > From: Mike and Jean via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, July 26, 2016 3:16 PM > To: cookinginthedark@acbradio.org > Cc: Mike and Jean > Subject: Re: [CnD] Griddler > > The qusinart griddler is available at bed, bath, and beyond. > > -Original Message- > From: Kimsan via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, July 25, 2016 11:30 AM > To: cookinginthedark@acbradio.org > Cc: Kimsan > Subject: Re: [CnD] Griddler > > Please post to the list if/when you locate it. > Is it similar to Mike and Jennas griddler where it will cook both sides? > > Kimsan Song > kimsans...@outlook.com > > -Original Message- > From: Steve Stewart via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, July 25, 2016 1:33 AM > To: cookinginthedark@acbradio.org > Cc: Steve Stewart > Subject: Re: [CnD] Griddler > > are you talking about the pancake pan? if so, yes, it is in the mall. I am > not sure what it is call. I can look for you and let you know. > Steve Stewart > -Original Message- > From: Sandy via Cookinginthedark > Sent: Monday, July 25, 2016 2:41 AM > To: cookinginthedark@acbradio.org > Cc: Sandy > Subject: [CnD] Griddler > > Is it also listed in megamice mall as the griddler, or something else? I > could not find it. > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: Parham Doustdar via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, July 24, 2016 4:39 AM > To: cookinginthedark@acbradio.org > Cc: Parham Doustdar > Subject: Re: [CnD] Question: how do you cook and flip pancakes? > >Does this pancake pan plug in to the wall? > > I don’t think so, since he said you’ll need to cook it on medium heat. > >Is it dish washer safe? > > I would think it is, as long as you can fit a pan in your dishwasher. > > Of course, I stand to be corrected here. > >> On 7/24/2016 12:17 AM, Naima Leigh via Cookinginthedark wrote: >> >> Does this pancake pan plug in to the wall? >> Is it dish washer safe? >> How do you clean it? >> >> -Original Message- >> From: jan brown via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Saturday, July 23, 2016 2:14 PM >> To: cookinginthedark@acbradio.org >> Cc: jan brown >> Subject: Re: [CnD] Question: how do you cook and flip pancakes? >> >> I just purchased a pancake pan from blindmicemart. >> Before that, I was pancake flipping impaired. >> This pan made the difference for me. >> It is sort of a shell with four indented cups on the bottom and a >> smooth top. >> Butter both top and bottom. >> Make your batter and use an ice cream scoop to put batter in the >> indentations on the bottom of the pan. >> Close the lid with the handle on top and cook about a minute on >> medium or so. >> Flip the pan over, literally, and cook another minute. >> My pancakes came out of the pan without any sticking or other trouble >> This worked for me and I h
Re: [CnD] Griddler
Closed so that both sides can cook at the same time. Mike -Original Message- From: Terra Syslo via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, August 08, 2016 3:23 PM To: cookinginthedark@acbradio.org Cc: Terra Syslo Subject: Re: [CnD] Griddler Do you cook them with the lid open or closed? Sent from my iPhone > On Aug 7, 2016, at 1:13 PM, Mike and Jean via Cookinginthedark > wrote: > > Your unit sounds like mine. My unit is made by qusinart. The pancakes do > not have to be flipped and I cook them on the flat plates. I cook them at > 375 for approximately 5 minutes. I lightly touch the pancakes after about 4 > and 1/2 minutes to determine doness. > > -Original Message- > From: Terra Syslo via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, August 07, 2016 5:26 AM > To: cookinginthedark@acbradio.org > Cc: Terra Syslo > Subject: Re: [CnD] Griddler > > Hi. I have one that he's a grill/Griddler. It has grooved plates on one side, > and flat plates on the other. They are square. Is this what you are talking > about? I didn't know you could make pancakes on it. I thought they would be > too thin and need to be flipped. > > Sent from my iPhone > >> On Aug 6, 2016, at 4:57 PM, Mike and Jean via Cookinginthedark >> wrote: >> >> The griddler is great for making pancakes, sausage, bacon, and for >> frying hamburgers. It has a setting for pannini sandwhiches. I >> would guess that you can even grill such things as pork chops on the >> grill sides of the heating plates. By the way, these plates pop >> easily for changing and cleaning. Mike >> >> -Original Message- >> From: Kimsan via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Saturday, August 06, 2016 3:07 PM >> To: cookinginthedark@acbradio.org >> Cc: Kimsan >> Subject: Re: [CnD] Griddler >> >> Mike and jean: >> >> What all do you make on this griddler? >> >> Kimsan Song >> kimsans...@outlook.com >> >> -Original Message- >> From: Mike and Jean via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Tuesday, July 26, 2016 3:16 PM >> To: cookinginthedark@acbradio.org >> Cc: Mike and Jean >> Subject: Re: [CnD] Griddler >> >> The qusinart griddler is available at bed, bath, and beyond. >> >> -Original Message- >> From: Kimsan via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Monday, July 25, 2016 11:30 AM >> To: cookinginthedark@acbradio.org >> Cc: Kimsan >> Subject: Re: [CnD] Griddler >> >> Please post to the list if/when you locate it. >> Is it similar to Mike and Jennas griddler where it will cook both sides? >> >> Kimsan Song >> kimsans...@outlook.com >> >> -Original Message- >> From: Steve Stewart via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Monday, July 25, 2016 1:33 AM >> To: cookinginthedark@acbradio.org >> Cc: Steve Stewart >> Subject: Re: [CnD] Griddler >> >> are you talking about the pancake pan? if so, yes, it is in the mall. I am >> not sure what it is call. I can look for you and let you know. >> Steve Stewart >> -Original Message- >> From: Sandy via Cookinginthedark >> Sent: Monday, July 25, 2016 2:41 AM >> To: cookinginthedark@acbradio.org >> Cc: Sandy >> Subject: [CnD] Griddler >> >> Is it also listed in megamice mall as the griddler, or something else? I >> could not find it. >> >> >> Fear is just excitement in need of an attitude adjustment! >> -Original Message- >> From: Parham Doustdar via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Sunday, July 24, 2016 4:39 AM >> To: cookinginthedark@acbradio.org >> Cc: Parham Doustdar >> Subject: Re: [CnD] Question: how do you cook and flip pancakes? >> >> Does this pancake pan plug in to the wall? >> >> I don’t think so, since he said you’ll need to cook it on medium heat. >> >> Is it dish washer safe? >> >> I would think it is, as long as you can fit a pan in your dishwasher. >> >> Of course, I stand to be corrected here. >> >>> On 7/24/2016 12:17 AM, Naima Leigh via Cookinginthedark wrote: >>> >>> Does this pancake pan plug in to the wall? >>> Is it dish washer safe? >>> How do you clean it? >>> >>> -Original Message- >>> From: jan brown via Cookinginthedark >>>
Re: [CnD] Peach Crisp
I would serve it hot with possibly some vanilla ice cream on it. -Original Message- From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, August 10, 2016 9:50 AM To: [cookinginthedark@acbradio.org] Cc: Brenda Mueller Subject: Re: [CnD] Peach Crisp Does one serve this Crisp hot, or does one serve it either way? I'm afraid I have never had a crisp in my kitchen before, but it sounds good. Brenda Mueller Sent from my iPhone > On Aug 10, 2016, at 8:54 AM, Naima Leigh via Cookinginthedark > wrote: > > Actually, you can use fresh if you have them on hand as well. > > -Original Message- > From: Brenda Mueller via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Wednesday, August 10, 2016 1:39 AM > To: [cookinginthedark@acbradio.org]; gpatterson...@mchsi.com; > gpatterson...@mchsi.com > Cc: Brenda Mueller > Subject: Re: [CnD] Peach Crisp > > Actually, I think you either have to wait for the local crop to come in or > better still, befriend someone who raises the fruits you want. > > The message you replied to, however, has a recipe that involves canned > peaches. > > Brenda Mueller > > > > Sent from my iPhone > >> On Aug 10, 2016, at 12:49 AM, Gary Patterson via Cookinginthedark >> wrote: >> >> Does anyone find peaches or nectarines that are nicely ripened? I go by the >> aroma of the fruit. Most, or all of it, is picked so prematurely. >> >> Gary Patterson >> >> >> -Original Message- >> From: Naima Leigh via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Tuesday, August 09, 2016 12:01 PM >> To: cookinginthedark@acbradio.org >> Cc: Naima Leigh >> Subject: [CnD] Peach Crisp >> >> Peach Crisp >> >> >> >> Ingredients >> >> >> >> 8 cups sliced canned peaches >> >> >> >> 2 cups brown sugar >> >> >> >> 2 cups all-purpose flour >> >> >> >> 1 teaspoon cinnamon >> >> >> >> 2/3 cups margarine >> >> >> >> Directions >> >> >> >> Arrange peaches in an oven casserole dish. Mix remaining ingredients >> together and sprinkle over the peaches. Bake at 375 degrees oven for 30 to >> 45 minutes. Bake until brown on top. >> >> >> >> Serves 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 > > ___ > 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] Griddler
It sounds like the unit. Mike -Original Message- From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, August 16, 2016 4:41 AM To: cookinginthedark@acbradio.org Cc: Kimsan Subject: Re: [CnD] Griddler Mike are you talking this one: http://www.bedbathandbeyond.com/store/product/cuisinart-reg-griddler-reg-deluxe/1042124023?Keyword=griddler or the second one: http://www.bedbathandbeyond.com/store/product/cuisinart-reg-griddler-elite/1043103638?Keyword=griddler Good grief, I hate that site. Took me a long minute to read through those and copy the link lol. I suppose it all depends how much I'm cooking but the latter, stated for large groups for grilling/cooking. How would one determine how "large" the group is to decide which one to get? I don't plan on cooking for the entire block, just me and my 3 daughters. Smile. Kimsan Song kimsans...@outlook.com -Original Message- From: Mike and Jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, August 10, 2016 1:05 PM To: cookinginthedark@acbradio.org Cc: Mike and Jean Subject: Re: [CnD] Griddler Closed so that both sides can cook at the same time. Mike -Original Message- From: Terra Syslo via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, August 08, 2016 3:23 PM To: cookinginthedark@acbradio.org Cc: Terra Syslo Subject: Re: [CnD] Griddler Do you cook them with the lid open or closed? Sent from my iPhone > On Aug 7, 2016, at 1:13 PM, Mike and Jean via Cookinginthedark > wrote: > > Your unit sounds like mine. My unit is made by qusinart. The pancakes do > not have to be flipped and I cook them on the flat plates. I cook them at > 375 for approximately 5 minutes. I lightly touch the pancakes after about 4 > and 1/2 minutes to determine doness. > > -Original Message- > From: Terra Syslo via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, August 07, 2016 5:26 AM > To: cookinginthedark@acbradio.org > Cc: Terra Syslo > Subject: Re: [CnD] Griddler > > Hi. I have one that he's a grill/Griddler. It has grooved plates on one side, > and flat plates on the other. They are square. Is this what you are talking > about? I didn't know you could make pancakes on it. I thought they would be > too thin and need to be flipped. > > Sent from my iPhone > >> On Aug 6, 2016, at 4:57 PM, Mike and Jean via Cookinginthedark >> wrote: >> >> The griddler is great for making pancakes, sausage, bacon, and for >> frying hamburgers. It has a setting for pannini sandwhiches. I >> would guess that you can even grill such things as pork chops on the >> grill sides of the heating plates. By the way, these plates pop >> easily for changing and cleaning. Mike >> >> -Original Message- >> From: Kimsan via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Saturday, August 06, 2016 3:07 PM >> To: cookinginthedark@acbradio.org >> Cc: Kimsan >> Subject: Re: [CnD] Griddler >> >> Mike and jean: >> >> What all do you make on this griddler? >> >> Kimsan Song >> kimsans...@outlook.com >> >> -Original Message- >> From: Mike and Jean via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Tuesday, July 26, 2016 3:16 PM >> To: cookinginthedark@acbradio.org >> Cc: Mike and Jean >> Subject: Re: [CnD] Griddler >> >> The qusinart griddler is available at bed, bath, and beyond. >> >> -Original Message- >> From: Kimsan via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Monday, July 25, 2016 11:30 AM >> To: cookinginthedark@acbradio.org >> Cc: Kimsan >> Subject: Re: [CnD] Griddler >> >> Please post to the list if/when you locate it. >> Is it similar to Mike and Jennas griddler where it will cook both sides? >> >> Kimsan Song >> kimsans...@outlook.com >> >> -Original Message- >> From: Steve Stewart via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Monday, July 25, 2016 1:33 AM >> To: cookinginthedark@acbradio.org >> Cc: Steve Stewart >> Subject: Re: [CnD] Griddler >> >> are you talking about the pancake pan? if so, yes, it is in the mall. I am >> not sure what it is call. I can look for you and let you know. >> Steve Stewart >> -Original Message- >> From: Sandy via Cookinginthedark >> Sent: Monday, July 25, 2016 2:41 AM >> To: cookinginthedark@acbradio.org >> Cc: Sandy >> Subject: [CnD] Griddler >> >> Is it also listed in megamice mall
Re: [CnD] bear calaws
This sounds like a good recipe, however, I don't have the book that is being referenced here. -Original Message- From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, September 01, 2016 11:23 PM To: Cooking-friends ; Cooking In The Dark ; Little bakery ; Mamas-corneringchat ; Recipesbbshare ; Santas-workshop ; Sweet temptation Cc: Wayne Scott Subject: [CnD] bear calaws from Joy Of Cooking BEAR CLAWS 6 claws Prepare: Dough for Yeasted Coffee Cake, 621, or 1/2 recipe Danish Pastry Dough, 624 Cut the dough into 3 pieces. Roll each into an 18 by 9-inch rectangle. Brush each one with: 2 tablespoons butter, melted Mix together: 1/2 cup chopped walnuts b614 1/4 cup chopped dates 2 tablespoons sugar 1/2 teaspoon ground cinnamon Sprinkle over the dough. Fold the dough lengthwise into thirds, pinching the edges together to hold in the filling. Cut into 6 rectangles. Place them seam side down on a greased baking sheet. Make 3 slashes in each, to resemble claws. Brush with: 3 tablespoons butter, melted Cover and let rise, 45 minutes. Preheat the oven to 375dgF. Bake 25 minutes, or until golden. If desired, drizzle with: (Translucent Sugar Glaze, 799) ___ 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] bear calaws
I would like to try this however, it does not tell me how to make the dough. I shouldn't have to go and download a cookbook to understand a recipe listed here. Mike -Original Message- From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, September 02, 2016 1:35 PM To: cookinginthedark@acbradio.org Cc: Wayne Scott Subject: Re: [CnD] bear calaws You can get it from BARD. - Original Message - From: Mike and Jean via Cookinginthedark mailto:cookinginthedark@acbradio.org] Sent: Thursday, September 01, 2016 11:23 PM To: Cooking-friends ; Cooking In The Dark ; Little bakery ; Mamas-corneringchat ; Recipesbbshare ; Santas-workshop ; Sweet temptation 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] homemade muffin mix
It would be great if we received some tried and true recipies that the poster has actually cooked. What a novel idea, pass on some recipies that mama or a favorite Aunt passed on. Anyone can go out and download recipies from the internet. -Original Message- From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, September 05, 2016 12:17 AM To: cookinginthedark@acbradio.org Cc: Wayne Scott Subject: Re: [CnD] homemade muffin mix I haven't made any of these. I got these from a few books as referenced or from other lists. - Original Message - From: Janet Brown via Cookinginthedark wrote: Homemade Muffin Mix 8 cups unbleached flour -- or 1 all-purpose 3 cups sugar 3 Tbsp baking powder 2 tsp salt 2 tsp cinnamon, Ground 2 tsp nutmeg, Ground In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put into a large airtight container. Seal and label with date and ingredients. Store in a cool, dry place. Use within 6-8 months. Makes about 11 cups of Homemade Muffin Mix. ___ 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] Amount of recipes
The limit is supposed to be seven recipies per person per day. -Original Message- From: Anna Galassi via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, September 05, 2016 12:46 AM To: cookinginthedark@acbradio.org Cc: Anna Galassi Subject: [CnD] Amount of recipes What happened to only having a certain amount of recipes posted everyday? Anna ___ 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] Amount of recipes
You were only reminding us of the list rules. -Original Message- From: Anna Galassi via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, September 05, 2016 7:05 PM To: cookinginthedark@acbradio.org Cc: Anna Galassi Subject: Re: [CnD] Amount of recipes I apologize, it wasn't my intention to start a national debate. However there is a limit for a reason. Anna -Original Message- From: Naima Leigh via Cookinginthedark Sent: Monday, September 05, 2016 12:58 PM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: Re: [CnD] Amount of recipes Since all of you complained about the recipes, I have lost Wayne my friend, who has been more than generous to share what he has found, with all of you. Some of you just want to hear yourselves criticize and gripe. But the rest of us don't. For the complainers, why don't you post something once and a wile than being lurkers and trouble makers. Why did you join a cooking group anyway? This is not a abusing or grumbling group. This group was supposed to except everyone, in spite of their abilities or disabilities. Which means if that person post recipes from his or her phone you shouldn't criticize about how it comes across. That maybe the only way they can communicate. If the recipe has fractions in it, then copy it in to word and change it! Or look it up and repost it yourselves! This group isn't what I heard about, when I joined. David needs to drop this one because it was a waste of time and energy. People hurting other people because of some miss communication issues. Or because of non appreashateive people who just want tried and true recipes. I loved this group at first because I was learning about all recipes and not just one particular group of them. It used to be helpful and enjoyable. If some of you don't like what you see "Then you should leave" and leave the recipes, if copied, to us who want them and appreciate them too. Stop making people leave because you are disgruntled and unsatisfied. Leave if it is getting on your nerves. You will not be missed! This group will be a lot better without you anyway. Then maybe we can get back to normal. Sharing recipes of all types with no hate in between or at surtaint people. I am so disappointed with this group! Instead of excepting everyone, you are just as bad as the prejudice and injustice people out there discriminating on the disabled. But you are hurting and despising your own people. Learn from your mistakes and put yourself in that person's shoes. Would you want to be treated or talked to like the way some of you are treating each other? No one is running these people away faster, than all of you! What's the point of having a cooking group, if no one shares any recipes and just picks on each other. In my eyes, that's considered "bullying" Please Stop It Thank You -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, September 05, 2016 12:36 PM To: cookinginthedark@acbradio.org Cc: Sugar Subject: Re: [CnD] Amount of recipes No worries dear heart he has unsubscribed. ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Anna Galassi via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, September 05, 2016 7:19 AM To: cookinginthedark@acbradio.org Cc: Anna Galassi Subject: Re: [CnD] Amount of recipes Yes it is but there have been more than 7. Anna -Original Message- From: Sugar via Cookinginthedark Sent: Sunday, September 04, 2016 11:10 PM To: cookinginthedark@acbradio.org Cc: Sugar Subject: Re: [CnD] Amount of recipes I think it's 7 unless you are awnsering questions about a recipe I think ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Anna Galassi via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, September 04, 2016 9:44 PM To: cookinginthedark@acbradio.org Cc: Anna Galassi Subject: [CnD] Amount of recipes What happened to only having a certain amount of recipes posted everyday? Anna ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ 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@acbradi
Re: [CnD] I Hate to Cook cookbooks in braille to give away
I could not find your e-mail address so I am sending this on list. I am very interested in the "I Hate To Cook" cookbook in braille. My address is mjs1...@sc.rr.com. Thanks Mike -Original Message- From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, September 15, 2016 4:46 PM To: cookinginthedark@acbradio.org Cc: Jeanne Fike Subject: [CnD] I Hate to Cook cookbooks in braille to give away Hello, Hope this is allowed. I am acquainted with the editor of Our Special magazine. She has given me permission to let people know she has the I Hate to Cook cookbook in braille (3 volumes) and the appendix (also in braille; 3 volumes) to give away. She has other cookbooks in braille. If interested, contact me off list and I'll give you her contact information. Jeanne ___ 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] Frozen peanut Butter Pie
I make this a lot as it is one of my favorite desserts. 3 oz. cream cheese 1 cup confectioners sugar sifted 1/3 cup plus 2 tbs creamy peanut butter ½ cup milk 9 or 10 oz. Cool Whip 1 deep dish graham cracker crust ¼ cup finely chopped peanuts or ½ cup milk chocolate morsels Whip cream cheese on low speed until soft and fluffy. Beat in sugar and peanut butter at medium speed. Slowly beat in milk. Fold in Cool Whip and pour mixture into pie shell. Sprinkle on chopped peanuts or milk chocolate morsels. Cover and freeze until firm. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Frozen peanut Butter Pie
I am so glad that you liked the pie. The crust you want sounds great too. Mike -Original Message- From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, October 13, 2016 4:36 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: Re: [CnD] Frozen peanut Butter Pie Mike, just wanted you to know I made this a couple of weekends ago for a family cookout. Needless to say, the pie was a hit. I only wish I could have found a deep dish Oreo crust because I think it would also go well with the peanut butter chocolate chip combo. Lisa Belville lisa...@frontier.com missktlab1...@frontier.com - Original Message - From: "Mike and Jean via Cookinginthedark" To: ; Cc: "Mike and Jean" Sent: Sunday, September 18, 2016 5:37 AM Subject: [CnD] Frozen peanut Butter Pie I make this a lot as it is one of my favorite desserts. 3 oz. cream cheese 1 cup confectioner’s sugar sifted 1/3 cup plus 2 tbs creamy peanut butter ½ cup milk 9 or 10 oz. Cool Whip 1 deep dish graham cracker crust ¼ cup finely chopped peanuts or ½ cup milk chocolate morsels Whip cream cheese on low speed until soft and fluffy. Beat in sugar and peanut butter at medium speed. Slowly beat in milk. Fold in Cool Whip and pour mixture into pie shell. Sprinkle on chopped peanuts or milk chocolate morsels. Cover and freeze until firm. ___ 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] volcano cake
I am looking for a recipe for a volcano cake with chocolate filling. Thanks in advance. Mike ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cooking turkey breast question
I have a 4 pound turkey breast and I will be cooking it in a counter top oven. How long should I cook the breast at 350 degrees? Thanks, Mike ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OT RE: nuwave oven oatmeal
Hi Deb, please write me off list at mjs1...@sc.rr.com if your husband is having weight loss surgery. I am about to face this myself. Thanks, Mike -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, March 03, 2017 9:11 PM To: cookinginthedark@acbradio.org Cc: Deborah Barnes Subject: Re: [CnD] nuwave oven oatmeal Thanks for the info about the oatmeal. Soon my husband will have about a month where he will only be able to eat soft foods--like maybe oatmeal. So this may help to know. Deb B. -Original Message- From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, March 03, 2017 8:22 PM To: cookinginthedark@acbradio.org Cc: gail johnson Subject: Re: [CnD] nuwave oven oatmeal I soak my steel cut oats the night before. Then I follow your cooking method. I think they come out softer. I mostly soak grains since it releases more neutrition. ___ 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] Keurig
Keurig sales the elite unit which does not have a touch screen. The elite has three buttons for the different size cups and an on/off button. I use one of these everyday and have no problems. Also, if you buy your k-cups directly from Keurig you will receive a point for every k-cup. After a while, these points can be used for discounts on various products including brewers. The phone number for Keurig is 866-907-2739. Mike -Original Message- From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, March 20, 2017 10:11 AM To: cookinginthedark@acbradio.org Cc: Mike and Jenna Subject: Re: [CnD] Keurig Hi, Some stores still sell the classic ones that are not tuch screen. Me wife and I just replaced are old one and were able to still find the one with the buttons. For the life of me I can't remember the model though. -Original Message- From: Michael Baldwin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, March 17, 2017 1:15 PM To: cookinginthedark@acbradio.org Cc: Michael Baldwin Subject: [CnD] Keurig My wife is attempting to talk me in to buying a Keurig, but it seems they use touch screens. Are there any accessible Keurig machines? Michael ___ 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] steel cut oats
I too greatly appreciate this info as I will be having gastro sleeve surgery this Thursday. During the recovery period, I will have to go through a soft food stage and during that time I will be eating a lot of oats. Mike -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, June 26, 2017 5:53 PM To: cookinginthedark@acbradio.org Cc: Deborah Barnes Subject: Re: [CnD] steel cut oats Thanks for this info as I'm going to start eating more oatmeal, not the instant kind. Crazy question: do you stir it together before you microwave it? You do dump it all in at once, right? I used to hate oatmeal until I realized that I don't like most of the stuff a lot of people like in theirs. I don't want salt or butter. I want the oats, apple, walnuts and cinnamon--yum! Deb B. -Original Message- From: Jude DaShiell via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, June 26, 2017 10:55 AM To: cookinginthedark@acbradio.org Cc: Jude DaShiell Subject: Re: [CnD] steel cut oats I did a search I ought to have done originally and found out three things. First, 1 cup of water to 1 cup of steel cut oats works, 2) Only 90 seconds in the microwave works, and 3) no stirring is necessary. I did all of that earlier today and had no overflows and a good breakfast. Apparently no salt is needed either. -- ___ 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] keurig machine?
I have an elite and it is very accessible. Mike -Original Message- From: May Anderson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, July 6, 2017 11:38 PM To: cookinginthedark@acbradio.org Cc: May Anderson Subject: [CnD] keurig machine? Hey there. Does anyone know of a keurig machine that is still accessible these days? I need to get a second one and I hear the 2.0 ones are not easy to use. I need to get one before the 31. May and Baby J, has anyone seen my new dog? www.canadianlynx.ca m...@canadianlynx.ca ___ 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] baked spaghetti
Baked Spaghetti 12 ounces spaghetti 1 cup chopped onions 1 cup chopped green bell peppers 1 pound ground beef 1 (16 ounce) can diced tomatoes 1 (4.5 ounce) can mushrooms, drained 1 teaspoon dried oregano 2 cups shredded mild Cheddar cheese 1 (10.75 ounce) can condensed cream of mushroom soup 1/4 cup water 1/4 cup grated Parmesan cheese 1 Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside. 2 In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. 4 Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving. Makes 8 servings ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] FW: Tex-Mex Spaghetti Pie
-Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dale Sent: Monday, February 11, 2013 7:19 PM To: cookinginthedark@acbradio.org; RJ Subject: [CnD] Tex-Mex Spaghetti Pie Tex-Mex Spaghetti Pie Ingredients: 1 tablespoon olive oil 2 teaspoons garlic salt 1/2 pound ground meat 1 1/2 teaspoons chili powder 8 ounces spaghetti, cooked 1 cup salsa 4 eggs, beaten 1 cup shredded Cheddar cheese Salt and pepper to taste Directions: Brown ground meat in oil and add garlic salt and chili powder. Put meat mixture, spaghetti, salsa, eggs and shredded Cheddar into a casserole dish. Cover, and bake at 350 degrees F for 30 minutes, then uncover and bake an additional 15 minutes. ___ 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] FW: Spaghetti Casserole
-Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dale Sent: Monday, February 11, 2013 7:15 PM To: cookinginthedark@acbradio.org; RJ Subject: [CnD] Spaghetti Casserole Spaghetti Casserole 1 lb. ground beef 1 onion, chopped 1/2 green pepper, chopped 1 can tomato soup 1 can cr. of mushroom soup 1/2 lb. spaghetti, cooked, drained 1 1/2 c. grated cheese salt and pepper to taste Brown ground beef with onion and green pepper in skillet, stirring until crumbly. Stir in soups and 1 c. water Simmer for several minutes. Add spaghetti, 1 c. cheese, salt and pepper, mixing well. Spoon into 2 1/2 qt. casserole. Sprinkle with remaining 1/2 c. cheese. Bake in a 350° oven until bubbly and cheese Is melted. Makes 6 servings. ___ 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] omlet in a zip loc bag
ZIPLOC OMELET (This works great !!! Good for when all your family is together...? The best part is that no one has to wait for their special omelet !!!) Have guests write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake and stir to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. Or, make another pot of boiling water. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed and enjoy. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece. Block quote end ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Omlets
I have friends that have eaten omlets prepared this way and they have had no ill side effects and they love the taste. I think that too much is made about things like this. To each his or her own. This is a sharing list and I did not know that it has a built in critics corner. At least I tried to answer the original question which is more than most of yall did. -Original Message- From: Jude DaShiell via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, September 22, 2017 5:08 AM To: Anna Galassi via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Omlets That's because the plastic leached into that omlet. On Fri, 22 Sep 2017, Anna Galassi via Cookinginthedark wrote: > Date: Thu, 21 Sep 2017 21:23:59 > From: Anna Galassi via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Anna Galassi > Subject: Re: [CnD] Omlets > > I tried the omlet in a bag and I didn't like it. It didn't taste the same. > Anna > > -Original Message- > From: Becky via Cookinginthedark > Sent: Thursday, September 21, 2017 3:05 PM > To: cookinginthedark@acbradio.org > Cc: Becky > Subject: Re: [CnD] Omlets > > I tried it once, and I think that could be dangerous with the boiling water. > I didn?t think mushrooms were unhealthy. > Becky > > Sent from Mail for Windows 10 > > From: Bill via Cookinginthedark > Sent: Thursday, September 21, 2017 12:32 PM > To: Cooking In The Dark List > Cc: Bill > Subject: [CnD] Omlets > > Hi All > > How does a blind person make an omlet? > > Thanks > > Bill > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > ___ > 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] Omlets
I am so glad that your omlet turned out ok and that you enjoyed it. -Original Message- From: Bill via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, September 24, 2017 5:42 PM To: Cooking In The Dark List Cc: Bill <052...@comcast.net> Subject: [CnD] Omlets Thanks to all who were kind enough to answer my question about omlets. I did the zip lock bag omlet and it was very good. My wife and I have been eating raw mushrooms (those you buy at the grocery store ) for many years and have had no problems eating them. Thanks again for your help. Bill ___ 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] FW: apple sauce muffins
From: Mike and Jean [mailto:mjs1...@sc.rr.com] Sent: Saturday, March 11, 2017 10:01 AM To: 'Mike and Jean' Cc: chumpage...@sc.rr.com Subject: apple sauce muffins Apple sauce muffins Applesauce Muffins 1/2 stick butter, melted 1 cup thick applesauce 1/4 cup milk 1 egg 2 cups all-purpose flour 1/2 cup brown sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup raisins, optional Heat oven to 475 degrees. Combine melted butter, applesauce and milk. Beat in egg. Mix flour, brown sugar, baking powder, salt and spices and stir into applesauce mixture just until well blended. Stir in raisins, if desired. Bake 15 to 20 minutes in well greased muffin tin. _ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] breakfast in a muffin
Breakfast in a Muffin APPLE TURNOVER MURDER Preheat oven to 400 degrees, rack in middle position. 2 c. unsifted all-purpose flour 1 heaping tbsp. white sugar 1/2 tsp. salt 2-1/2 tsp. baking powder 3 large eggs 1 c. whole milk or light cream (I used milk.) 1/2 c. melted butter (1 stick) 12 strips bacon, fully cooked 12 small or medium eggs 1/2 c. shredded Cheddar, Swiss, or Jack cheese (I used sharp Cheddar.) Hannah's First Note: First, decide whether you're making 12 regular or 6 jumbo muffins. Choose pan accordingly. In large bowl, combine flour, sugar, salt, and baking powder. Stir with fork until evenly combined. Whip 3 large eggs in medium-sized bowl with wire whisk. Add milk and whisk in. Add melted butter; mix well. Make a well in bowl with flour mixture. Dump liquid mixture into well; mix with spoon until all is moistened. Batter should be lumpy; don't stir it smooth. Michelle's Note: If you mix the cheese into the batter, the muffins don't look as nice, but taste just as good. Grease or spray with Pam or equivalent 12- or 6-cup muffin pan. Give batter a final stir. Put a spoonful of batter in each cup, enough to cover bottom. Form each strip of bacon into a circle to fit into a muffin cup. Press a strip into batter in each cup like small circular fence, 2 strips for jumbo muffins. For each muffin cup, crack and separate a medium egg, 2 for jumbo. Put all 12 whites in a bowl and save for other use. Slide a yolk, 2 for jumbo, into each bacon corral. (If yolks break, will not affect taste.) Divide remaining batter among partially-filled muffin cups; just spoon in on top. The muffins don't rise much, so cups can be filled almost all the way. Sprinkle grated cheese on top. Place muffin tin on a drip pan just in case, and put in oven. Bake for 25 minutes, regular muffins at 400 degrees, jumbo at 375 degrees. Makes 12 regular or 6 jumbo muffins. Very pretty when sliced in half. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] FW: impire state muffins
From: Mike and jean [mailto:mjs1...@sc.rr.com] Sent: Tuesday, August 29, 2017 8:41 AM To: angelanor...@gmail.com; hannahfhaf...@gmail.com; mjs1...@sc.rr.com Subject: impire state muffins Empire State Muffins 2 cups shredded tart apples 1 1/3 cups sugar 1 cup chopped fresh or frozen cranberries 1 cup shredded carrots 1 cup chopped walnuts or pecans 2 1/2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 2 eggs, lightly beaten 1/2 cup vegetable oil In a large mixing bowl, combine apples and sugar. Gently fold in cranberries, carrots and nuts. Combine dry ingredients; add to fruit mixture. Toss to moisten. Combine eggs and oil; add to fruit mixture and stir just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 20 to 25 minutes until muffins test done. Cool for 5 minutes before removing from pan. Makes 1 1/2 dozen. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] FW: apple cinimon muffins
From: Mike and jean [mailto:mjs1...@sc.rr.com] Sent: Thursday, September 14, 2017 9:04 AM To: mjs1...@sc.rr.com Subject: apple cinimon muffins Apple Cinnamon Muffins 2 cups all-purpose flour 1/2 cup firmly packed light brown sugar 1 tablespoon baking powder 3/4 teaspoon cinnamon 1/4 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup diced dried apples 2/3 cup milk 1/3 cup butter, melted 1 egg 1 teaspoon vanilla Topping: 1/3 cup chopped blanched almonds 2 tablespoons butter, melted 1 tablespoon sugar 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg Preheat oven to 400 degrees. Combine flour, brown sugar, baking powder, cinnamon, salt and nutmeg in large bowl. Stir in apples until well coated. Combine milk, butter, egg and vanilla; stir into dry ingredients just until all ingredients are moistened. Spoon mixture into paper-lined 2 3/4 inch muffin cups, filling two-thirds full. Combine all Topping ingredients. Spoon 1 teaspoon Topping over each muffin. Bake for 20 to 25 minutes, or until golden and wooden pick inserted in center comes out clean. Serve warm or at room temperature. Makes 12 muffins. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] FW: apple sauce muffins
I would leave out the raisins too. -Original Message- From: Jeffry Miller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, October 16, 2017 3:12 PM To: cookinginthedark@acbradio.org Cc: Jeffry Miller Subject: Re: [CnD] FW: apple sauce muffins thank you, Oh i will have to try this recipe. i will leave out the raisens lol. once i get my can funnel recommended by penny i will try it. I got it off of amazon yesterday and it will be here tomorrow. Still looking for a good recipe to send along. On 10/16/2017 1:32 PM, Mike and jean via Cookinginthedark wrote: > > > > > From: Mike and Jean [mailto:mjs1...@sc.rr.com] > Sent: Saturday, March 11, 2017 10:01 AM > To: 'Mike and Jean' > Cc: chumpage...@sc.rr.com > Subject: apple sauce muffins > > > > Apple sauce muffins Applesauce Muffins > > 1/2 stick butter, melted > > 1 cup thick applesauce > > 1/4 cup milk > > 1 egg > > 2 cups all-purpose flour > > 1/2 cup brown sugar > > 1 tablespoon baking powder > > 1 teaspoon salt > > 1/2 teaspoon cinnamon > > 1/2 teaspoon nutmeg > > 1/2 cup raisins, optional > > Heat oven to 475 degrees. Combine melted butter, applesauce and milk. Beat > in egg. Mix flour, brown sugar, baking powder, salt and spices and stir into > applesauce mixture just until well blended. Stir in raisins, if desired. > Bake 15 to 20 minutes in well greased muffin tin. > > _ > > > > ___ > 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] need a recipe please
I need a recipe for ginger pork chops. I lost my recipe. Thanks in advance. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] turkey cooking help needed
Could someone please tell me how long to cook a whole turkey?This will be our first thanksgiving without my mom and the duty of cooking the turkey is falling on my nephew and me. We would like to doctor the turkey with some spices or seasonings or something like that. Thanks for all of your help. mike ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] turkey cooking help needed
Thanks so much. this sounds good. -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, October 26, 2017 3:20 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] turkey cooking help needed Here's what I do. Set your oven to 250°f. Stuff the bird with fruit -- oranges, apples, or lemons work well, and I've been tempted to use pears. Put the bird upside down in your roasting pan. Cover the bottom with a pound of sliced bacon, put the lid on again, and cook for 45 minutes per pound of turkey. Check with a talking thermometer and remove when the internal temperature of the meat reaches 160 degrees. Let cool, remove the bacon and serve on the side, and use care in turning it over onto a platter, as the bones tend to fall out if you're not careful. This makes a tender bird and the breast is moist and flavorful. You can spice the bird all over before cooking with salt, pepper, garlic, and either butter or olive oil, mixed together. Some folks like a bit of sage in the mix, though I tend to use that only in dressing. If you want something exotic then go with one part cinnamon to two parts crushed cumin seed and two parts crushed coriander seed and three parts kosher salt -- this will give you a Mediterranean flavored bird. (I like using garlic with this spice mixture) -Original Message----- From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, October 26, 2017 2:08 PM To: cookinginthedark@acbradio.org Cc: Mike and jean Subject: [CnD] turkey cooking help needed Could someone please tell me how long to cook a whole turkey?This will be our first thanksgiving without my mom and the duty of cooking the turkey is falling on my nephew and me. We would like to doctor the turkey with some spices or seasonings or something like that. Thanks for all of your help. mike ___ 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] New Moderator In Town
We are greatly sorrowed to hear about steve. We will keep him and his family in our prayers. We are glad that Maryland has taken on the responsibility of the group as we really like this group. Mike and jean -Original Message- From: Pamela Fairchild via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, November 3, 2017 12:12 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] New Moderator In Town Dale, Thank you for the information concerning Steve. I do not know him, but feel the sorrow his friends are going through because of friends I know who are experiencing similar kinds of strokes. Congratulations to Marilyn as she accepts this new responsibility and/or challenge. I myself am struggling to learn Windows 10, a new version of Word, and a new computer. I will love this new opportunity once the growing pains subside and the new key stroke sequences are more second nature for me. In the last two days, it's ok to laugh, I have learned to find and read email, delete messages, move recipes into word documents and save them in my recipe folders--without sending them away into cyber space. I am moving from Word 2007 to 2016, so it is a somewhat different animal and I suspect as my needs expand so will the challenges. Not sure what formatting errors I will amuse people with, but there are bound to be some along the way. I did manage to get my signature restored with the email address link below my name for the convenience of those wishing or needing to correspond personally instead of to the group. Since this is a feature I appreciate to see from others, I like extending that courtesy as well. Pamela Fairchild -Original Message- From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, November 3, 2017 10:19 AM To: cooking in the dark Cc: Food Dude Subject: [CnD] New Moderator In Town Hi Everyone, Well this message contains mixed emotions for me... Good News / Bad News so to speak. Steve Stewart, a dear friend and the old moderator of this list, is no longer able to moderate. I have been holding off sending this post out but it looks like there is no good news on the horizon for Steve. He suffered a stroke earlier in the year and there appears to be no chance of recovery. He is being kept alive with a breathing machine and is getting nutrition by a feeding tube. He has lost the use of his right side and is not able to even speak. Please keep Steve and his family in your prayers...Steve, for everyone that knew him, would have given the shirt off his back to anyone needing it even if it was the only shirt he owned. It is one of my many blessings to be able to call him friend. I miss his gentle nature and our conversations, not to mention his great laugh! God Speed Steve Stewart! That being said, Marilyn Pennington has offered her services to moderate the Cooking In The Dark list. She will be helping members with membership requests and changes. Thank you Marilyn for helping out the Mice and Cooking In The Dark members! Thank you for your time and for reading this post! Keep On Cooking! Dale Campbell Cooking In The Dark Host www.cookinginthedark.libsyn.com --- This email has been checked for viruses by AVG. http://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
Re: [CnD] Stand Mixers
I agree, I love my kitchen aid mixer. It is blind friendly and it really does a good job. I like it better than the sunbeam that I had before. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] thanksgiving forcast
the official Thanksgiving forecast issued by accuweather's Elliot Abrams Turkeys will finish thawing Thanksgiving morning, then warm in the oven to a high near 190 in the afternoon. The kitchen will turn hot and humid, and if you bother the cook, be ready for a severe squall or a cold shoulder. During the late afternoon and early evening hours, the cold front of a knife will slice through the turkey and cause it to accumulate 1-2 inches on plates. Mashed potatoes will drift across one side while cranberry sauce creates slippery spots on the other, especially if it mixes in as you turn to the green bean casserole. Please pass the gravy. A weight watch has been issued for the entire area, and we expect intervals of indigestion, with increasing stuffiness around the beltway. During the evening, the turkey will diminish and taper to leftovers and drop to a low of 34 in the refrigerator. Looking ahead to Friday and Saturday: high pressure to eat sandwiches; flurries of leftovers can be expected both days with a 50% chance of scattered soup during the midday hours. We expect a warming trend baste on where soup develops. Have a Happy Thanksgiving! Joni ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] new rub
On Monday night, I tried a new meat rub. I applied it to some pork chops and then I let the chops stand for about 45 minutes. I then baked the pork chops at 375 for about 40 minutes. They were excellent. The name of the rub is "willie's hog dust" original flavor. The rub also comes in a spicey version. I bought the rub at a local meat market so I don't know where to tell you to look for it. However, it is worth the search. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] test
I GOT YOUR MESSAGE JUST FINE. I HAVE RECEIVED SOME MESSAGES EARLIER THIS MORNING. -Original Message- From: Stan Bobbitt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, December 20, 2017 9:24 AM To: cookinginthedark@acbradio.org Cc: Stan Bobbitt Subject: [CnD] test Hi, I haven't gotten any messages for a number of days and just wondering what's going on ... Stan B Stan Bobbitt Musician at large 3365599202 ___ 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] OT Christmas
Merry Christmas to you Anna and have a safe trip and a wonderful time at your sister's home. -Original Message- From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, December 20, 2017 3:04 PM To: cookinginthedark@acbradio.org Cc: Marilyn Pennington Subject: Re: [CnD] OT Christmas Merry Christmas to you, Anna, and have a wonderful time. Marilyn -Original Message- From: Anna Galassi via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, December 20, 2017 2:51 PM To: cookinginthedark@acbradio.org Cc: Anna Galassi Subject: [CnD] OT Christmas Hi, I’d like to wish all of you a very Merry Christmas. I’m leaving tomorrow to go to my sister’s house. I’ll be back on the 31st. Anna ___ 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] sweet baby rays sauce
Jean and I have started using only sweet baby ray's sauce. Nothing else tastes as good. We will have to try the onion flavor. Thanks for the info. -Original Message- From: Richard Kuzma via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, December 30, 2017 6:07 PM To: cookinginthedark@acbradio.org Cc: Richard Kuzma Subject: [CnD] sweet baby rays sauce It also comes in sweet vadilia onion and it is awesome. ___ 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] jean's taco soup in the crock pot
Jean's taco soup in the crock pot 1 pound ground beef 1 28 oz. can crushed tomatoes undrained 1 15 oz. can black beans undrained 1 15 oz. can whole kernel corn undrained 1 package hidden valley ranch salad dressing mix 1 package taco seasoning Sour cream Shredded sharp cheddar cheese Tortilla chips Brown hamburger meat Place hamburger meat, beans, corn, tomatoes, dressing mix, and taco seasoning mix into crock pot. Stir to mix well. Cook on low for 6 hours or on high for 4 hours Place tortilla chips in a bowl, then spoon soup over the chips. Top with cheese and sour cream. enjoy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] corrections to jean's taco soup in the crock pot
The cooking directions should read Cook for 4 to 6 hours on low. Also, the tortilla chips, the cheese, and the sour cream are to be used as toppings. Sorry for the errors. -Original Message- From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, January 1, 2018 11:29 AM To: cookinginthedark@acbradio.org Cc: Mike and jean Subject: [CnD] jean's taco soup in the crock pot Jean's taco soup in the crock pot 1 pound ground beef 1 28 oz. can crushed tomatoes undrained 1 15 oz. can black beans undrained 1 15 oz. can whole kernel corn undrained 1 package hidden valley ranch salad dressing mix 1 package taco seasoning Sour cream Shredded sharp cheddar cheese Tortilla chips Brown hamburger meat Place hamburger meat, beans, corn, tomatoes, dressing mix, and taco seasoning mix into crock pot. Stir to mix well. Cook on low for 6 hours or on high for 4 hours Place tortilla chips in a bowl, then spoon soup over the chips. Top with cheese and sour cream. enjoy ___ 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] recipie wanted
Does anyone have a copy cat recipie for mcalister's chili. I love that restaurant and would like to know how to make their chili. Thanks in advance. mike ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] question about leftover roast
Yesterday I cooked a roast that had marinated all day in a large casserole dish. I Did not discard the marinate and I was not thinking when I put the leftover cooked roast back into the marinate and stored it in the frig. Of course I will heat the roast thoroughly before serving it again, but will that be enough to kill the germs or should I throw away the roast. This is an expensive cut of meat, but I don't want to make us sick. I appreciate your opinions on this issue. I just wasn't thinking when I placed it back into the marinade. Thanks for your help. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] question about leftover roast
The roast was very tender. I posted the recipie for the marinade, but if you need it again I will gladly repost it. The repost was called burbon beef roast. -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, January 24, 2018 9:05 AM To: cookinginthedark@acbradio.org Cc: Deborah Barnes Subject: Re: [CnD] question about leftover roast What did you marinate it in? Was it good and tender? I usually don't marinate my roasts but I would if it makes it really tender. mailto:cookinginthedark@acbradio.org] Sent: Wednesday, January 24, 2018 6:25 AM To: cookinginthedark@acbradio.org Cc: Mike and jean Subject: [CnD] question about leftover roast Yesterday I cooked a roast that had marinated all day in a large casserole dish. I Did not discard the marinate and I was not thinking when I put the leftover cooked roast back into the marinate and stored it in the frig. Of course I will heat the roast thoroughly before serving it again, but will that be enough to kill the germs or should I throw away the roast. This is an expensive cut of meat, but I don't want to make us sick. I appreciate your opinions on this issue. I just wasn't thinking when I placed it back into the marinade. Thanks for your help. ___ 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] question about leftover roast
I just decided to throw out the roast as I don't want to take any chances on making us sick. This brought tears to my stomach as the roast was delicious. I won't make that mistake again. mike -Original Message- From: Pamela Fairchild via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, January 24, 2018 10:18 AM To: cookinginthedark@acbradio.org Cc: Pamela Fairchild Subject: Re: [CnD] question about leftover roast It is up to you what to do concerning your roast, but I would cook the roast a little longer at full temperature and eat it anyway. Only you can decide. I have never become sick from the kind of accidental storage problem that you describe. Most marinades have vinegar or other preserving agents to discourage bad things from growing. All that said, if the casserole was left out for more than 8 hours without the roast in it, I might think twice about using the meat after returning it to the dish. If the lag time was only a couple hours you should be fine. Of course, when you take the dish out again, , if there are odd odors, then disguard the meat. Pamela Fairchild -Original Message----- From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, January 24, 2018 6:25 AM To: cookinginthedark@acbradio.org Cc: Mike and jean Subject: [CnD] question about leftover roast Yesterday I cooked a roast that had marinated all day in a large casserole dish. I Did not discard the marinate and I was not thinking when I put the leftover cooked roast back into the marinate and stored it in the frig. Of course I will heat the roast thoroughly before serving it again, but will that be enough to kill the germs or should I throw away the roast. This is an expensive cut of meat, but I don't want to make us sick. I appreciate your opinions on this issue. I just wasn't thinking when I placed it back into the marinade. Thanks for your help. ___ 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] question about leftover roast
I don't mind at all. It will be entitled "repost burbon tenderloin." It is an excellent recipie and the meat comes out very tender and tasty. mike -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, January 24, 2018 9:42 PM To: cookinginthedark@acbradio.org Cc: Deborah Barnes Subject: Re: [CnD] question about leftover roast Would you mind? I may have it somewhere but don't remember getting it. My email goes kafluey sometimes. Deb B. -Original Message- From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, January 24, 2018 4:02 PM To: cookinginthedark@acbradio.org Cc: Mike and jean Subject: Re: [CnD] question about leftover roast The roast was very tender. I posted the recipie for the marinade, but if you need it again I will gladly repost it. The repost was called burbon beef roast. -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, January 24, 2018 9:05 AM To: cookinginthedark@acbradio.org Cc: Deborah Barnes Subject: Re: [CnD] question about leftover roast What did you marinate it in? Was it good and tender? I usually don't marinate my roasts but I would if it makes it really tender. mailto:cookinginthedark@acbradio.org] Sent: Wednesday, January 24, 2018 6:25 AM To: cookinginthedark@acbradio.org Cc: Mike and jean Subject: [CnD] question about leftover roast Yesterday I cooked a roast that had marinated all day in a large casserole dish. I Did not discard the marinate and I was not thinking when I put the leftover cooked roast back into the marinate and stored it in the frig. Of course I will heat the roast thoroughly before serving it again, but will that be enough to kill the germs or should I throw away the roast. This is an expensive cut of meat, but I don't want to make us sick. I appreciate your opinions on this issue. I just wasn't thinking when I placed it back into the marinade. Thanks for your help. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] repost burbon beef tenderloin
Bourbon Beef Tenderloin SERVES 8 TO 10 This recipe is for the grill. Beef can also be cooked in the oven at 350 degrees for 45 minutes to 1 hour. Use a meat thermometer: rare-115 to 120 degrees; medium rare-130 to 135 degrees; medium-140 to 145 degrees. Buy a whole tenderloin, about 41/2 to 5 pounds, and have the butcher remove the "silver" connective tissue. 1 cup bourbon 1 cup brown sugar 2/3 cup soy sauce 1 bunch cilantro, chopped 1/2 cup lemon juice 1 tablespoon Worcestershire sauce 2 cups water 3 to 4 sprigs fresh thyme, chopped 1 beef tenderloin, silver connective tissue removed Oil for grill Prepare marinade by combining bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme. Be sure tenderloin is completely trimmed of any fat and connective tissue. Fold the tail end of the beef back underneath itself so that it is of uniform thickness. Secure with butcher's string. Pour marinade over meat, cover, and refrigerate 8 to 12 hours. Turn meat over several times during that time. Prepare grill for cooking (or preheat oven to 350 degrees). When fire is ready, place meat on oiled grill, reserving marinade. Cook over high heat with lid closed, turning often; occasionally baste. Cooks rare in about 30 or 45 minutes in the oven. Serve with Horseradish Cream on the side. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] repost burbon beef tenderloin
I really don't know. It is the first time that I used that herb and I had to get help finding it in bi-los. -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, January 25, 2018 8:32 AM To: cookinginthedark@acbradio.org Cc: Deborah Barnes Subject: Re: [CnD] repost burbon beef tenderloin Oh, I remember this. I just didn't connect the dots--roast-tenderloin. I have a question though. I've never used cilantro. If I don't have any, what other herb would work? Thanks, Deb B. -Original Message- From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, January 25, 2018 4:30 AM To: cookinginthedark@acbradio.org Cc: Mike and jean Subject: [CnD] repost burbon beef tenderloin Bourbon Beef Tenderloin SERVES 8 TO 10 This recipe is for the grill. Beef can also be cooked in the oven at 350 degrees for 45 minutes to 1 hour. Use a meat thermometer: rare-115 to 120 degrees; medium rare-130 to 135 degrees; medium-140 to 145 degrees. Buy a whole tenderloin, about 41/2 to 5 pounds, and have the butcher remove the "silver" connective tissue. 1 cup bourbon 1 cup brown sugar 2/3 cup soy sauce 1 bunch cilantro, chopped 1/2 cup lemon juice 1 tablespoon Worcestershire sauce 2 cups water 3 to 4 sprigs fresh thyme, chopped 1 beef tenderloin, silver connective tissue removed Oil for grill Prepare marinade by combining bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme. Be sure tenderloin is completely trimmed of any fat and connective tissue. Fold the tail end of the beef back underneath itself so that it is of uniform thickness. Secure with butcher's string. Pour marinade over meat, cover, and refrigerate 8 to 12 hours. Turn meat over several times during that time. Prepare grill for cooking (or preheat oven to 350 degrees). When fire is ready, place meat on oiled grill, reserving marinade. Cook over high heat with lid closed, turning often; occasionally baste. Cooks rare in about 30 or 45 minutes in the oven. Serve with Horseradish Cream on the side. ___ 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@acbradio.org
JEAN AND I HAVE HAD THIS RECIPE FOR YEARS AND WE LOVE THESE THINGS. THEY ARE VERY GOOD AND EASY TO MAKE FOR A QUICK DINNER. MIKE -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, January 25, 2018 10:06 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: [CnD] Bar-B-Cups (T&T) Earl Funk posted this recipe to this mailing list several years back. I've made it, and they go over well at parties. (Some folks don't know what to make of them at first, but after they try one they're hooked) You can use pre-made barbecue instead of the ground beef and barbecue sauce, or use ground turkey instead of the beef. If you use premade barbecue it works with any meat in a thick sauce. Adventuresome folks might decide to use pizza sauce instead of the barbecue sauce and mozzarella or other Italian cheese. Or you can use Sloppy Joe seasoning or burrito meat instead. Title: Bar-B-Cups Categories: Snack, Meat, Barbecue Servings: 5 1½ lb ground beef 1½ c bar b q sauce of your choice 1 cn of biscuits 10 count 1 c shredded cheese your choice(optional) Brown ground beef in a skillet and drain the grease. Add the barbecue sauce, and mix well. Preheat oven to 350°f. In a muffin tin take the biscuits out of the can and work with your hands, pressing from the middle and pulling gently. Form a mini pizza shape and place in the muffin tin. Press in a pie shell form. Add the barbecued mixture in each shell, about one quarter cup. Bake for 12 minutes. Take out of oven and then add cheese (I get me a thumb and two finger pinch and put on top of the bar-be-cups by pressing slightly before releasing) Place back into oven for 3 minutes. Take out and enjoy. Source: Cooking in the Dark mailing list, Earl Funk ___ 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] JUST SO YOU ALL KNOW!
WE APPRECIATE ALL OF THE RECIPIES THAT YOU POST. THANKS SO MUCH FOR SHARING. MIKE -Original Message- From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, January 26, 2018 9:20 PM To: cookinginthedark@acbradio.org Cc: Marilyn Pennington Subject: [CnD] JUST SO YOU ALL KNOW! I am the assistant moderator Marilyn Pennington for CookingInThe Dark. I have posted more than eight recipes for today. The reason I did that is because I was trying to answer requests. I will not do this everyday, but just know I did this to try to be as helpful as I can. Hugs To All, Marilyn ___ 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] any blind barbecue pros out there?
I always use the grill baskets. I use the adjustable basket that can be adjusted to accomendate different thickenesses of meat. I got mine from a place named "sportsman's warehouse". They have a website and sell the baskets online. -Original Message- From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, January 29, 2018 10:22 PM To: cookinginthedark@acbradio.org Cc: Sandy Subject: Re: [CnD] any blind barbecue pros out there? The grill baskets also are really handy. Fear is just excitement in need of an attitude adjustment! -Original Message- From: Gerry Leary via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, January 29, 2018 10:59 AM To: cookinginthedark@acbradio.org Cc: Gerry Leary Subject: Re: [CnD] any blind barbecue pros out there? First of all get yourself a good set of oven mitts. These are glove like things that you can put on your hands so with your hands won’t burn touching read grill. Secondly practice when it’s cold. Get a hamburger patty that’s already been cooked, and practice finding it and flipping it with a spatula. You can also use a fork and or a knife or any kind of utensil in your left hand to help you find the different things on the grill. For more come back again soon I am a coffee roaster by profession, and I own a café. I do work in the kitchen there, as well as I roast all of the coffee for my company. I do a lot of grilling and smoking foods at home, because cooking is one of my favorite things. I am a totally blind person, and what I find helps the most is in cooking practicing moving foods putting food on grills and all of those kinds of things when the grill and the food is cold. Sent from my iPhone this time On Jan 28, 2018, at 6:29 PM, randy tijerina via Cookinginthedark wrote: hi everyone, Randy here. Long story but, I will be in austin Texas at the Criss cole Rehabilitation center...anyone from austin? anyhow...Can a blind person barbecue in the pit..and all like a sighted person? if so, what are some good tips..and safety mesures? ___ 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] abbreviation
It stands for tried and true meaning that the person posting the recipe has made it many times before. -Original Message- From: Sharon Howerton via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, January 30, 2018 7:53 AM To: cookinginthedark@acbradio.org Cc: Sharon Howerton Subject: [CnD] abbreviation Can someone tell me please what T&T means? This has appeared before recipes numerous times and I have always wondered. Thanks. Sharon ___ 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] accessible glass top stoves
DO ANY OF YOU HAVE A GLASS TOP STOVE? IF SO, WHAT KIND IS IT AND HOW ACCESSIBLE ARE THE SETTINGS FOR the stove? I am currently looking at a whirlpool and it seems like it may be accessible, however, I would like to hear from yall before I make a decision. Thanks in advance for your imput. Have a blessed day. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] saucey pork chops
I made these chops tonight for dinner and they are great. The ginger and garlic give it a little kick and jelly add just a touch of sweetness. The flavors compliment each other well. my wife stated several times that this is her new favorite pork chop recipe Saucy Baked Chops Prep Time: 5 min Total Time: 50 min Makes: 4 servings, one chop each 4bone-in center-cut pork chops (1 lb.) 1/2 cupKRAFT Original Barbecue Sauce 2 Tbsp. orange marmalade 1 tsp.ground ginger 1 tsp. garlic powder PREHEAT oven to 400ºF. Place chops in 8-inch square baking dish. COMBINE sauce, marmalade, ginger and garlic powder; spoon evenly over chops. BAKE 45 min. or until chops are cooked through (160ºF). Kraft Kitchens Tips Serving Suggestion Serve with a hot baked potato and steamed broccoli. _._,_._,_ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] company chicken tnt
We use this recipe on a regular basis. I will be making it for dinner tonight. It is delicious and is easy to make. Mike Company Chicken one chicken, cut up (use whatever pieces you want we use all legs) one can cream of chicken soup one cup sour cream one-third cup rice one-half package dry onion soup mix Place chicken pieces in baking dish, skin side up in 1 layer. Mix other ingredients and spread over chicken. Do not cover. Bake at 350 degrees for one and one-half hours or until tender. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
