Re: [CnD] Chicken and Broccoli Casserole
Hi, it is stuffing mix You can use any stuffing mix out there I use: Mrs. Cubbison's Stuffing -Stove top -Peppe Ridge classic stuffing or cornbread mix -Betty Crocker homestyle chicken stuffing mix Mrs. “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Kerryann Ifill via Cookinginthedark Sent: Wednesday, January 20, 2021 9:21 AM To: Cooking in the Dark Cc: Kerryann Ifill Subject: Re: [CnD] Chicken and Broccoli Casserole Hi this sounds yummy, but what is starting mix? Can I substitute? Kerry > On 20 Jan 2021, at 1:06 PM, Sugar via Cookinginthedark > wrote: > > > Chicken and Broccoli Casserole > > > Recipe Yield: Makes: 6 Servings (1 cup each) > Source: 1,001 Delicious Recipes for People with Diabetes > > View Online > <https://diabeticgourmet.com/diabetic-recipes/old-fashioned-baked-custard> / > Print Version > <https://diabeticgourmet.com/diabetic-recipes/chicken-and-broccoli-casserole/print/> > > > Ingredients > > > > 1-3/4 cups stuffing mix > 5 tablespoons reduced-calorie margarine, melted > 1 can (10-3/4 ounce) low-fat cream of chicken soup > 2 cups finely chopped cooked chicken breast > 4 ounces non-fat milk > 2 cups frozen chopped broccoli florets, thawed > 1 tablespoon minced onion > 1/8 teaspoon black pepper > > Directions > > Pre-heat oven to 425 degrees F. > > Place stuffing mix and melted margarine in a mixing bowl and combine > completely. > > Spread and pat all but 3/4 cup of the stuffing mixture into the bottom of a > 2-quart casserole dish coated with non-stick cooking spray. > > In a separate bowl, combine remaining ingredients. > Pour chicken mixture over stuffing mixture layer. Top with remaining 3/4 cup > of stuffing mixture. > > Bake 20 to 25 minutes or until golden brown and bubbly. > Let stand 5 minutes before serving. > > Nutritional Information Per Serving: > > Calories: 257 > Fat: 9 grams > Sodium: 795 milligrams > Cholesterol: 45 milligrams > Protein: 18 grams > Carbohydrates: 26 grams > Diabetic Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1 Fat > > > > > > "If we could look into each other's hearts and understand the unique > challenges each of us faces, I think we would treat each other much more > gently, with more love, patience, tolerance, and care." > > -Marvin J. Ashton > > > > I appreciate the second chance of life at: > > https://www.gofundme.com/sugars-transplant-journey > > -Sugar, ❤ > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chicken and Broccoli Casserole
Chicken and Broccoli Casserole Recipe Yield: Makes: 6 Servings (1 cup each) Source: 1,001 Delicious Recipes for People with Diabetes View Online <https://diabeticgourmet.com/diabetic-recipes/old-fashioned-baked-custard> / Print Version <https://diabeticgourmet.com/diabetic-recipes/chicken-and-broccoli-casserole/print/> Ingredients 1-3/4 cups stuffing mix 5 tablespoons reduced-calorie margarine, melted 1 can (10-3/4 ounce) low-fat cream of chicken soup 2 cups finely chopped cooked chicken breast 4 ounces non-fat milk 2 cups frozen chopped broccoli florets, thawed 1 tablespoon minced onion 1/8 teaspoon black pepper Directions Pre-heat oven to 425 degrees F. Place stuffing mix and melted margarine in a mixing bowl and combine completely. Spread and pat all but 3/4 cup of the stuffing mixture into the bottom of a 2-quart casserole dish coated with non-stick cooking spray. In a separate bowl, combine remaining ingredients. Pour chicken mixture over stuffing mixture layer. Top with remaining 3/4 cup of stuffing mixture. Bake 20 to 25 minutes or until golden brown and bubbly. Let stand 5 minutes before serving. Nutritional Information Per Serving: Calories: 257 Fat: 9 grams Sodium: 795 milligrams Cholesterol: 45 milligrams Protein: 18 grams Carbohydrates: 26 grams Diabetic Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1 Fat "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] meat thermometer
Yes, I have that same one, and I still use it. There is a visual screen on it as well. Its great sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Tuesday, January 19, 2021 1:55 PM To: Cooking in the Dark Cc: Karen Delzer Subject: Re: [CnD] meat thermometer Several years ago, we bought the thermometer that Blind Mice Mart has. I don't know if they still carry the one we bought, but we like it and use it for lots of things. I don't know if there is a visual display on it, but it does talk. Karen At 01:52 PM 1/19/2021, you wrote: >Hi Folks, > >I'm looking for a good, reliable meat thermometer, which both I and my >sighted wife can use. I've been attracted to the IGrill mini. Is it >still available and is it worth getting? Thanks. Lou >___ >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] Measuring flour by volume or by weight?
Very good. Soundslike a plan. I only use my scale for meats and veggies maybe I'll give it go for flour thankss “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Ann via Cookinginthedark Sent: Tuesday, January 19, 2021 1:51 PM To: Cooking in the Dark Cc: Ann Subject: Re: [CnD] Measuring flour by volume or by weight? Hi, When weighing my flour, I use a nice wide container. I make less of a mess that way than using my cups. ~Ann On 1/19/2021 4:43 PM, Sugar via Cookinginthedark wrote: > Hi > I always use my measuring cups > I always place my bag of flour in a freezer safe zip lock bag with the > zipper(I don't remove the flour from the original package, I just put the > whole thing in a bag) Then when I scoop out a cup I fill it to the top and > with my index finger, I just smooth the top off lightly. > I do have a talking kitchen scale but don't use it for that, I find it > to messy for me. Smile sugar Works for me > > “How lucky I am to have something that makes saying goodbye so hard.” > - - Winnie the Pooh > > Please walk with me through a second chance of life: > https://www.gofundme.com/sugars-transplant-journey > > -Sugar, ❤ > > > -Original Message- > From: Cookinginthedark On > Behalf Of Ann via Cookinginthedark > Sent: Tuesday, January 19, 2021 1:08 PM > To: Cookinginthedark@acbradio.org > Cc: Ann > Subject: [CnD] Measuring flour by volume or by weight? > > Hi folks > > I'm a little confused so I'm looking for opinions here as well as facts. > > First, which does everyone find easier to do, measure out flour with > measuring cups or weighing in on a scale? I find each time I use measuring > cups, I almost always either have just a bit too much flour or not nearly > enough. but, when trying to weigh out the flour with my talking scale, I can > get conflicting answers especially if a certain recipe does not give the > amount to weigh so I have to calculate it myself. For instance, with > all-purpose flour, it either weighs 120 grams per cup or 128 grams per cup? > Help? Which is it? This is a difference of eight grams, which sounds kinda > serious? Is there actually that much differences in weight between various > brands of all-purpose flour? and if so, how the heck is someone supposed to > get accurate measurements if you don't know what brand you're using? > > I will say that when I do weigh my flour with a scale, I don't need to add > near as much extra flour or liquid to a recipe, maybe just a little drib or > drab, so for me, it does seem a bit more accurate than using the cups. > > Fortunately, many recipes give you both cup and weight measurements. > It's the ones that don't that give me fits. > > Thanks for any advice, > ~Ann > ___ > 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] Measuring flour by volume or by weight?
Hi I always use my measuring cups I always place my bag of flour in a freezer safe zip lock bag with the zipper(I don't remove the flour from the original package, I just put the whole thing in a bag) Then when I scoop out a cup I fill it to the top and with my index finger, I just smooth the top off lightly. I do have a talking kitchen scale but don't use it for that, I find it to messy for me. Smile sugar Works for me “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Ann via Cookinginthedark Sent: Tuesday, January 19, 2021 1:08 PM To: Cookinginthedark@acbradio.org Cc: Ann Subject: [CnD] Measuring flour by volume or by weight? Hi folks I'm a little confused so I'm looking for opinions here as well as facts. First, which does everyone find easier to do, measure out flour with measuring cups or weighing in on a scale? I find each time I use measuring cups, I almost always either have just a bit too much flour or not nearly enough. but, when trying to weigh out the flour with my talking scale, I can get conflicting answers especially if a certain recipe does not give the amount to weigh so I have to calculate it myself. For instance, with all-purpose flour, it either weighs 120 grams per cup or 128 grams per cup? Help? Which is it? This is a difference of eight grams, which sounds kinda serious? Is there actually that much differences in weight between various brands of all-purpose flour? and if so, how the heck is someone supposed to get accurate measurements if you don't know what brand you're using? I will say that when I do weigh my flour with a scale, I don't need to add near as much extra flour or liquid to a recipe, maybe just a little drib or drab, so for me, it does seem a bit more accurate than using the cups. Fortunately, many recipes give you both cup and weight measurements. It's the ones that don't that give me fits. Thanks for any advice, ~Ann ___ 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 COOKER SCALLOPED PINEAPPLE
SLOW COOKER SCALLOPED PINEAPPLE This delicious Slow Cooker Scalloped Pineapple recipe is great served as a side dish to ham or poultry. May also be served up as a warm or cold dessert with vanilla ice cream or frozen yogurt, enjoy! Servings 6 2 cups sugar 3 eggs 3/4 cups butter, melted 3/4 cup milk 1 large can crushed pineapple, drained 8 slices bread, crusts removed, cubed (optional - can leave crust on) Adapted from getcrocked.com Mix together all ingredients in slow cooker. Cook on High 2 hours. Reduce heat to Low and cook 1 more hour. Serve and enjoy! "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] JUNK YARD SALAD
JUNK YARD SALAD There are some meals that we feel like we can’t prepare home and we must order some Salad! Well, that’s not always true, this JUNK YARD SALAD is even better than the famous salad JUNK YARD ! Check it out. 1 can cherry pie filling 1 large can crushed pineapple, drained 1 can Eagle Brand milk 2 cups miniature marshmallows 1 cup pecans, chopped 1 (8 oz) container Cool Whip Mix all ingredients in order and refrigerate overnight. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CHICKEN SALAD WITH APPLES AND CRANBERRIES
CHICKEN SALAD WITH APPLES AND CRANBERRIES Leftover rotisserie chicken, apples, celery, and dried cranberries in a light and creamy dressing,this easy healthy chicken salad with apples and cranberries is a lunchtime favorite. Serves: 4 2 1/2 cups chopped cooked chicken 3 stalks celery, chopped 1 cup chopped apple (about 1 large; I used a Pink Lady and kept the peel because it was organic) 1/4 cup dried cranberries 1/2 cup nonfat plain Greek yogurt 2 Tbsp Hellman’s light mayonnaise 2 tsp lemon juice 2 Tbsp chopped parsley (optional) Salt and pepper to taste Place the chicken, celery, apple and cranberries in a bowl and stir to combine. In a small bowl, stir together the yogurt, mayonnaise and lemon juice. Add to the chicken mixture and stir to mix well. Stir in the parsley if desired. Season to taste with salt and pepper. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] VALENTINE SALAD
Hi Lisa Yes to both. The 16 ounce of cool whip of regular or sugar free will work. And I also think sharp or mild cheddar would work. I know a friend who used monterey as well. Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark Sent: Saturday, January 16, 2021 1:14 PM To: Cooking in the Dark Cc: Lisa Belville Subject: Re: [CnD] VALENTINE SALAD Hi, Sugar. A couple of questions about this recipe: 1. By large package of Cool Whip, do you mean a 16 oz. tub? 2. What type of shredded cheese would work with this? I'm thinking a nice sharp cheddar, but not sure. The wrong kind would make it very unappetizing, IMO. Lisa On 1/16/2021 12:32 PM, Sugar via Cookinginthedark wrote: > VALENTINE SALAD > > 1 can cherry pie filling > > 1 can crushed pineapple > > 1 lg. pkg. Cool Whip > > 1 pkg. shredded cheese > > 1/2 pkg. marshmallows > > 1 c. pecans > > 1 can sweetened condensed milk > > > > Mix all ingredients and let set overnight. > > > > > > > > "If we could look into each other's hearts and understand the unique > challenges each of us faces, I think we would treat each other much more > gently, with more love, patience, tolerance, and care." > > -Marvin J. Ashton > > > > I appreciate the second chance of life at: > > https://www.gofundme.com/sugars-transplant-journey > > -Sugar, ❤ > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] VALENTINE SALAD
VALENTINE SALAD 1 can cherry pie filling 1 can crushed pineapple 1 lg. pkg. Cool Whip 1 pkg. shredded cheese 1/2 pkg. marshmallows 1 c. pecans 1 can sweetened condensed milk Mix all ingredients and let set overnight. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] VALENTINE DESSERT
VALENTINE DESSERT 2 pkgs. vanilla instant pudding 1 can cherry pie filling 1 (8 oz.) Cool Whip 1 c. butter 3 c. flour 4 tbsp. sugar Mix butter, flour and sugar with hands and pat into a 9x13-inch pan. Bake at 400F for 25 minutes or less. Prepare 2 packages vanilla instant pudding and pour over cooled crust. Spread cherry pie filling over pudding. Top with Cool Whip. Chill for several hours and cut into squares. Garnish with nuts (optional). "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Honey-Mustard Chicken Wings
Honey-Mustard Chicken Wings Recipe Yield: Serves: 8 (16 drumettes). Serving Size: 2 drumettes Source: The New Family Cookbook for People with Diabetes Ingredients 2 tablespoons spicy brown mustard or prepared mustard with horseradish 1 tablespoon plus 1 teaspoon honey 1/3 cup plain dry bread crumbs 1-1/2 pounds chicken wine drumettes (about 16 pieces) 1/4 teaspoon Hungarian paprika, preferably hot (optional) Directions Preheat the oven to 375 degrees F. Spray a cookie sheet with nonstick spray. Combine the mustard and honey in a small bowl. Place the bread crumbs in a separate shallow bowl. Brush each wing sections with the mustard mixture. Roll each in bread crumbs; shake off the excess. Place the wings on the cookie sheet and sprinkle with paprika, if desired. Bake the wings 30 minutes, or until crisp. Serve warm. Nutritional Information Per Serving: Calories: 129 Fat: 7 grams Sodium: 113 milligrams Cholesterol: 29 milligrams Protein: 10 grams Carbohydrates: 6 grams Sugars: 3 grams Diabetic Exchanges: 1/2 Starch, 1 Medium-Fat Meat Sugar's note: I get a sugar-free honey and other items including healthier bagles at the following. Just a FYI: www.maxiaides.com "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crock Pot Cinnamon Apples
Hey big mama, how would this taste if I was to use stevia? Lil girl “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Saturday, January 9, 2021 5:13 PM To: 'Cooking in the Dark' Cc: m51penning...@gmail.com Subject: [CnD] Crock Pot Cinnamon Apples Crock Pot Cinnamon Apples by Julie Evink Easy and delicious spiced apples! Perfect served with ice cream, on pancakes, or eaten with a spoon! Prep Time: 15 minutes Cook Time: 4 hours Total Time: 4 hours 15 minutes Serves 6 6 Granny Smith apples peeled and thinly sliced 1/2 cup granulated sugar 1/2 cup brown sugar 1 tablespoon cinnamon 1/8 teaspoon nutmeg 3 tablespoons corn starch pinch salt 2 tablespoons butter In slow cooker, stir together sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, corn starch, and salt. Cube butter and stir into the mixture. Cook on low for 4 hours or high for 2 hours, stirring once during cooking. Serve warm. 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] Diabetic friendly PEACH MELBA
PEACH MELBA Ingredients · 4 large ripe peaches · 2 cup plus 2 tablespoons raspberries · 1/2 cup part-skim ricotta cheese · 2 tablespoons non-fat dry milk powder plus water to make 1/4 cup · 1 tablespoon unsweetened grape juice Directions 1. Blanch peaches by dropping them in boiling water for 30 seconds. Remove, run under cold water and peel off skins. Cut in half, discard pits and place 2 peach halves on each of 4 individual dessert dishes. 2. Puree raspberries with remaining ingredients, reserving 2 tablespoons of berries for garnish. 3. Spoon puree over peaches, top with berries and serve cold. Recipe Yield: Yield: 4 servings NUTRITIONAL INFORMATION PER SERVING: Calories: 112 Fat: 3 grams Sodium: 50 milligrams Cholesterol: 10 milligrams Protein: 5 grams Carbohydrates: 18 grams Content Continues Below ⤵ ↷ DIABETIC EXCHANGES 1 Fruit, 1 Milk Source: Light and Easy Diabetes Cuisine "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CHICKEN CACCIATORE OVER CRISP BARLEY CRUST
CHICKEN CACCIATORE OVER CRISP BARLEY CRUST Ingredients Crust: 3 cups chicken stock 3/4 cup pearl barley 3 tablespoons low-fat milk 2 large egg whites 1 tablespoon grated low-fat Parmesan cheese 1/2 teaspoon dried basil Topping: 1 cup chopped onions 1 clove garlic, minced 1 cup chopped mushrooms 1 cup chopped green bell peppers 1 can (19 ounces) tomatoes, crushed 1/2 cup chicken stock 2 tablespoons tomato paste 1 bay leaf 2 teaspoons packed brown sugar 1/2 teaspoon chili powder 1 teaspoon dried Italian seasoning 4 ounces boneless skinless chicken breast, cut into 1/2- inch cubes 2 tablespoons grated low-fat Parmesan cheese Directions Preheat oven to 400 degrees F. Spray a 9-inch springform pan with vegetable spray. Crust: In a nonstick saucepan over high heat, bring stock to a boil. Add barley; reduce heat to medium-low. Cook, covered, for 45 to 50 minutes or until grain is tender and liquid absorbed; cool for 10 minutes. Add milk, egg whites, Parmesan cheese and basil. Press mixture into bottom of prepared springform pan. Bake in preheated oven for 25 minutes or until golden at edges and firm on top; remove from oven. Topping: In a nonstick saucepan sprayed with vegetable spray; cook onions and garlic over medium-high heat for 3 minutes or until softened and lightly browned. Add mushrooms and green peppers; cook for 3 minutes or until softened. Add crushed tomatoes, stock, tomato paste, bay leaf, brown sugar, chili powder and Italian seasoning. Bring to a boil; reduce heat to medium. Cook, uncovered, for 20 minutes, stirring occasionally. Add chicken; cook for 3 minutes or until cooked through. Spread mixture over baked crust. Sprinkle with Parmesan cheese. Bake in preheated oven for 10 minutes. Content Continues Below ⤵ ↷ Recipe Yield: Yield: 6 servings NUTRITIONAL INFORMATION PER SERVING: Calories: 190 Fat: 1 grams Fiber: 5 grams Sodium: 278 milligrams Cholesterol: 15 milligrams Protein: 12 grams Carbohydrates: 35 grams DIABETIC EXCHANGES 1 Starch, 3 Vegetables, 1/2 Very Lean Meat Source: America's Everyday Diabetes Cookbook "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CP General Tso's Chicken
CP General Tso's Chicken Hello, Slow Cookerers!! Happy Tuesday!! When I began my everyday slow cooking challenge in 2008, I really didn't think I'd come up with recipes or new uses for the slow cooker. I just figured I'd post what I made in the pot and people would click over to see if I really did it or not. Once readers started commenting and emailing me ideas, I got really into the whole challenge and decided that I should not only use the crockpot everyday, the stuff I posted should be brand-new every day. and that's when I had a mini panic attack. you see, I like take-out. A lot. Those late-night Jack in the Box commercials? They were pretty much written for me in mind. I get sucked in, and I want what's being marketed RIGHTTHISVERYMINUTE, even if I'm full and have already flossed. and don't get me started on infomercials... I really shouldn't watch TV. anyway. the good news is that I now have an arsenal of Take Out Fake Out recipes and when I'm hunkering (hankering?) for fast food or takeout, I can whip something up myself and cook it all by myself in my very own slow cooker. and so can you! General Tso's Chicken serves 4 1 pound boneless, skinless chicken, cut in 1-inch chunks 4 garlic cloves, minced 3 tablespoons brown sugar 1 teaspoon dried ginger 2 tablespoons soy sauce (I use La Choy because it's gluten free) 1/2 teaspoon crushed red pepper flakes (add more to taste at the table if you'd prefer more heat) 1 (16-ounce) package stir-fry vegetables (to add later) The Directions. Use a 4-quart slow cooker. Put the chicken into the bottom of your crockpot and then add the garlic, brown sugar, ginger, soy sauce, and red pepper flakes. Toss the chicken to fully coat with the sauce ingredients. Cover and cook on low for 5 to 6 hours, then add the frozen vegetables. Re cover and cook on high for an hour, or until the veggies are fully hot and the chicken has reached desired tenderness. Serve with white or brown rice. The Verdict. The kids and Adam love this sauce, which makes me love it even more than they do. This isn't the traditional General Tso's chicken you order from a local takeout joint, because the chicken hasn't been breaded and deep fried. This is a good thing! Not only is this not laden with gluten, it's better for your wallet, your waistline, and your heart. :-) happy slow cooking! enjoy your "take out"! "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Melizzano Despina (Eggplant Dip)
Melizzano Despina (Eggplant Dip) Recipe Yield: 4 servings Source: America's Everyday Diabetes Cookbook View Online <https://diabeticgourmet.com/diabetic-recipes/melizzano-despina-eggplant-dip> / Print Version <https://diabeticgourmet.com/diabetic-recipes/melizzano-despina-eggplant-dip/print/> Ingredients 1 medium eggplant 1 teaspoon vegetable oil 1 onion 2 tablespoons lemon juice 1/4 cup olive oil Few sprigs fresh parsley, chopped Salt and pepper to taste Directions Preheat oven to 450 degrees F. Brush eggplant lightly with vegetable oil. Using a fork, pierce the skin lightly at 1-inch intervals. Place on a baking sheet and bake for 1 hour, or until eggplant is very soft and the skin is dark brown and caved in. Transfer eggplant to a working surface. Cut off 1 inch at the stem end and discard (this part never quite cooks through). Peel the eggplant by picking at an edge from the cut end, then pulling upward. The skin should come off easily in strips. Cut the eggplant lengthwise and place each half with the interior facing you. With a spoon scoop out the tongues of seed-pods, leaving as much of the flesh as possible. To remove the additional seed-pods hiding inside, cut each piece of eggplant in half and repeat the deseeding procedure. Once deseeded, let cleaned eggplant flesh sit to shed some of its excess water. Transfer drained eggplant flesh to a bowl. Using a wooden spoon, mash and then whip the pulp until smooth and very soft. Coarsely grate onion directly into the eggplant (the onion juice that results is very important to this dip). Add lemon juice and whip with a wooden spoon until perfectly integrated. Keep beating and add olive oil in a very thin stream; the result should be a frothy, light colored emulsion. Season to taste with salt and pepper. Transfer to a serving bowl and garnish with chopped parsley. Nutritional Information Per Serving: Calories: 166 Fat: 15 grams Sodium: 4 milligrams Protein: 1 grams Carbohydrates: 9 grams Diabetic Exchanges: 2 Vegetables, 3 Fat "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crockpot recipes
I would use the regular size, maybe a 12 or 14 ounce? sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Tuesday, January 12, 2021 5:48 AM To: Cooking in the Dark Cc: Johna Gravitt Subject: Re: [CnD] Crockpot recipes What size cans? -Original Message- From: Cookinginthedark On Behalf Of Sugar via Cookinginthedark Sent: Monday, January 11, 2021 11:17 AM To: 'Cooking in the Dark' Cc: Sugar Subject: Re: [CnD] Crockpot recipes Campbell's Slow Cooker Corn Chowder Description This is one of the more unusual Campbell's soup recipes out there, and it's really tasty! It's also really easy - just use your handy-dandy slow cooker, and your meal will make itself. Serves: 6 Ingredients 1 can Campbells cream of potato soup 1 can single strength chicken broth 2 cans creamed corn 2 chicken breasts 3 celery stalks, sliced thin 1 large onion, chopped 3 scallions (tops and bottoms), sliced 3 medium carrots, sliced 2 cloves garlic, smashed and minced 1/2 teaspoon thyme salt and pepper, to taste 1 cup milk or cream 1 cup instant potato flakes 1/4 cup minced parsley Instructions 1. Put both soups, the corn, chicken, celery, onion, scallions, carrots, garlic, thyme, and salt and pepper into a slow cooker; cook on low setting for about 7 hours. 2. Break apart the chicken and add the milk (or cream), potato flakes, and parsley. 3. Adjust seasonings as necessary and serve warm. __._,_.___ From Helen Whitehead “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Monday, January 11, 2021 4:56 AM To: Cooking in the Dark Cc: Johna Gravitt Subject: Re: [CnD] Crockpot recipes I'd love a corn chowder recipe for the crockpot? -Original Message- From: Cookinginthedark On Behalf Of Rebeca V via Cookinginthedark Sent: Saturday, January 9, 2021 2:38 AM To: cookinginthedark@acbradio.org Cc: Rebeca V Subject: [CnD] Crockpot recipes Hello friends, I survived thought a crockpot for a while and I was hoping to get one for Christmas. Well I did So I’m happy because I can continue to multitask as usual. When I was a single mom, I was content with recipes like corn chowder and other vegetarian stuff. But my other half is a meat and potatoes kind of guy. So do any of you have any types of recipes that you would like to share? I’m thinking something along the line of recipes with affordable cuts of meat or maybe even chicken legs and thighs. Have a wonderful weekend Sincerely, Rebeca and family ___ 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] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com
Regina I loe these types of recipes because as Gail mentioned, you can make it your own Good luck sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Regina Marie via Cookinginthedark Sent: Monday, January 11, 2021 9:18 AM To: 'Cooking in the Dark' Cc: Regina Marie Subject: Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com Hello. I was thinking of tryi8ng it with a different soup because I am allergic to dairy and can't use the French onion in a can. I was going to use cream of celery and add the onion soup mix. I was also going to make sure to use low sodium version of the canned soups to cut down on the salt. With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of kimsansong--- via Cookinginthedark Sent: Sunday, January 10, 2021 11:09 PM To: 'Cooking in the Dark' Cc: kimsans...@icloud.com Subject: Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com I don't have that last soup, so can I use onion soup mix? Kimsan Song kimsans...@icloud.com If you are into HipHop or R, I invite you to subscribe to my youtube artist channel at https://www.youtube.com/channel/UCFzrNcgBfHguK-LnnJMMylA Also, you may follow me on twitter: https://twitter.com/kims4ns0ng -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Wednesday, January 6, 2021 7:45 AM To: arletteskitchenofblessingspa...@groups.io Cc: m51penning...@gmail.com; 'Cooking in the Dark' Subject: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com A delicious gravy is the result when chicken is cooked with cream of mushroom soup, cream of chicken soup, and a can of French onion soup. Serves four. ready in: over 5 hours. ingredients 4 boneless chicken breast halves 1 can (10.75 ounce size) cream of mushroom soup 1 can (10.75 ounce size) cream of chicken soup 1 can (10.75 ounce size) French onion soup directions Place the chicken in the bottom of the crock pot. In a bowl, mix together the three soups. Pour over the chicken. Cover the crock pot and cook on low heat for 5 hours or until the chicken is cooked through. Serve the chicken with the sauce over rice or pasta. crock pot notes Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker. nutrition 239 calories, 8 grams fat, 11 grams carbohydrates, 31 grams protein per serving. This recipe is low in carbs. 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 ___ 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] Crockpot recipes
Campbell's Slow Cooker Corn Chowder Description This is one of the more unusual Campbell's soup recipes out there, and it's really tasty! It's also really easy - just use your handy-dandy slow cooker, and your meal will make itself. Serves: 6 Ingredients 1 can Campbells cream of potato soup 1 can single strength chicken broth 2 cans creamed corn 2 chicken breasts 3 celery stalks, sliced thin 1 large onion, chopped 3 scallions (tops and bottoms), sliced 3 medium carrots, sliced 2 cloves garlic, smashed and minced 1/2 teaspoon thyme salt and pepper, to taste 1 cup milk or cream 1 cup instant potato flakes 1/4 cup minced parsley Instructions 1. Put both soups, the corn, chicken, celery, onion, scallions, carrots, garlic, thyme, and salt and pepper into a slow cooker; cook on low setting for about 7 hours. 2. Break apart the chicken and add the milk (or cream), potato flakes, and parsley. 3. Adjust seasonings as necessary and serve warm. __._,_.___ From Helen Whitehead “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Monday, January 11, 2021 4:56 AM To: Cooking in the Dark Cc: Johna Gravitt Subject: Re: [CnD] Crockpot recipes I'd love a corn chowder recipe for the crockpot? -Original Message- From: Cookinginthedark On Behalf Of Rebeca V via Cookinginthedark Sent: Saturday, January 9, 2021 2:38 AM To: cookinginthedark@acbradio.org Cc: Rebeca V Subject: [CnD] Crockpot recipes Hello friends, I survived thought a crockpot for a while and I was hoping to get one for Christmas. Well I did So I’m happy because I can continue to multitask as usual. When I was a single mom, I was content with recipes like corn chowder and other vegetarian stuff. But my other half is a meat and potatoes kind of guy. So do any of you have any types of recipes that you would like to share? I’m thinking something along the line of recipes with affordable cuts of meat or maybe even chicken legs and thighs. Have a wonderful weekend Sincerely, Rebeca and family ___ 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] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com
Hi, I'm not Marilyn But I think it would work great. Smile sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of kimsansong--- via Cookinginthedark Sent: Sunday, January 10, 2021 11:09 PM To: 'Cooking in the Dark' Cc: kimsans...@icloud.com Subject: Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com I don't have that last soup, so can I use onion soup mix? Kimsan Song kimsans...@icloud.com If you are into HipHop or R, I invite you to subscribe to my youtube artist channel at https://www.youtube.com/channel/UCFzrNcgBfHguK-LnnJMMylA Also, you may follow me on twitter: https://twitter.com/kims4ns0ng -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Wednesday, January 6, 2021 7:45 AM To: arletteskitchenofblessingspa...@groups.io Cc: m51penning...@gmail.com; 'Cooking in the Dark' Subject: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com A delicious gravy is the result when chicken is cooked with cream of mushroom soup, cream of chicken soup, and a can of French onion soup. Serves four. ready in: over 5 hours. ingredients 4 boneless chicken breast halves 1 can (10.75 ounce size) cream of mushroom soup 1 can (10.75 ounce size) cream of chicken soup 1 can (10.75 ounce size) French onion soup directions Place the chicken in the bottom of the crock pot. In a bowl, mix together the three soups. Pour over the chicken. Cover the crock pot and cook on low heat for 5 hours or until the chicken is cooked through. Serve the chicken with the sauce over rice or pasta. crock pot notes Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker. nutrition 239 calories, 8 grams fat, 11 grams carbohydrates, 31 grams protein per serving. This recipe is low in carbs. 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Buffalo Soft Tacos
Buffalo Soft Tacos Cooking Up Fun For Kids With Diabetes authors Patti B. Geil, MS,RD,FADA,CDE, and Tami Ross, RD, LD, CDE, have planted their collective fingers directly on the food tastes that kids really love. Recipe Yield: 4 Servings. Serving size: 1 taco Source: Cooking Up Fun For Kids With Diabetes View Online <https://diabeticgourmet.com/diabetic-recipes/buffalo-soft-tacos> / Print Version <https://diabeticgourmet.com/diabetic-recipes/buffalo-soft-tacos/print/> Ingredients 1/3 cup mild cayenne pepper sauce (such as Frank’s Red Hot Sauce, not Tabasco sauce) 1 teaspoon corn oil 2 cups (about 10 ounces) diced cooked chicken breast 4 (8 inch) tortillas, warmed if desired 1/2 cup (2 ounces) finely shredded Monterey Jack cheese 1 cup finely chopped lettuce 2 tablespoons + 2 teaspoons light ranch dressing Directions Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate. Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat). Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing. Fold each taco in half, or roll it up. Slice in half if you want to. Nutritional Information Per Serving: Calories: 351 Fat: 13 grams Saturated Fat: 5 grams Fiber: 5 grams Sodium: 1220 milligrams Cholesterol: 72 milligrams Protein: 30 grams Carbohydrates: 26 grams Diabetic Exchanges: 1-1/2 Starch, 4 Meat, lean "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crockpot Liners
That's awesome! And so true I do the same thing with the inner bol I can remove Everyone does what fits best There is no right or wrong when it comes to crockpots, for the most part. Have a fabulous day Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark Sent: Saturday, January 9, 2021 3:40 PM To: 'Cooking in the Dark' Cc: Nicole Massey Subject: Re: [CnD] Crockpot Liners There's another important benefit of a crock pot liner. The night before assemble the recipe in a liner. Gather the opening and use a twist tie or clip to close it, then place it in the fridge. The next morning you can deploy the bagged recipe into the crock pot and start cooking, and since the liner is thinner and more uniform than the crock there's no risk of anything cracking or breaking as heat is applied. I've also packaged up a recipe for a friend who is running short on food money. I'm a total liner fan, and I have them for all my crock pots. And the first time you make queso dip in a liner you'll be sold on them too. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell via Cookinginthedark Sent: Saturday, January 09, 2021 5:31 PM To: meward1954--- via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Crockpot recipes If you enjoy cleaning your crockpot once you've got the food out of it, you must not use a crockpot liner. On Sat, 9 Jan 2021, meward1954--- via Cookinginthedark wrote: > I might try some of these recipes, but I don't see why you absolutely > have to have the plastic liner. > > -Original Message- > From: Cookinginthedark On > Behalf Of > Jude DaShiell via Cookinginthedark > Sent: Saturday, January 9, 2021 3:29 PM > To: Regina Marie via Cookinginthedark > Cc: Jude DaShiell > Subject: Re: [CnD] Crockpot recipes > > Crockpot liners have an opening and it's large otherwise nothing would > be able to be put into them. > > > On Sat, 9 Jan 2021, Regina Marie via Cookinginthedark wrote: > >> Now they sell "crockpot liners" which are like a plastic bag with no >> opening. You drop them into your crockpot and they aid in clean-up. >> >> >> With Warm Regards: >> Regina Brink >> President, ACB Capital Chapter of California Council of the Blind >> Find me at: https://facebook.com/reginamarie Follow me on: >> https//:www.twitter.com/mamaraquel >> >> -Original Message- >> From: Cookinginthedark On >> Behalf > Of >> Karen Delzer via Cookinginthedark >> Sent: Saturday, January 09, 2021 2:43 AM >> To: Cooking in the Dark >> Cc: Karen Delzer >> Subject: Re: [CnD] Crockpot recipes >> >> Hi, I'm confused by the term crockpot liner. Do you mean just the >> bottom > of >> the pot, or need I buy another piece to go into my crock? >> Recipe sounds yummers!!! >> >> Karen >> At 01:40 AM 1/9/2021, you wrote: >>> Round steak is affordable. Potatoes and onions peeled and halved >>> and placed in the bottom of a crockpot liner followed by round >>> steaks and half a cup of left over coffee and cooked on low for 6 to >>> 8 hours produces a gravy from the coffee that tastes nothing like >>> coffee and steaks that are tenderized or did the last time I made this. >>> If the steaks get put on a plate and the remaining contents in the >>> liner get mashed, you get steaks and onion loaded mashed potatoes >>> with that gravy. Maybe add a salad and bread and you have a >>> balanced meal on your hands. >>> >>> >>> >>> ___ >>> 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] Crockpot recipes
If your crockpot is like mine, the inside cereamic bowl is removable. Liners are easy clean ups. I just rather remove my inside bowl and wash it. I don't mind because if I have left overs, which I almost alwys do, I just remove it and straight in to the fridge it goes. Smile Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark Sent: Saturday, January 9, 2021 3:31 PM To: meward1954--- via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Crockpot recipes If you enjoy cleaning your crockpot once you've got the food out of it, you must not use a crockpot liner. On Sat, 9 Jan 2021, meward1954--- via Cookinginthedark wrote: > I might try some of these recipes, but I don't see why you absolutely have > to have the plastic liner. > > -Original Message- > From: Cookinginthedark On Behalf Of > Jude DaShiell via Cookinginthedark > Sent: Saturday, January 9, 2021 3:29 PM > To: Regina Marie via Cookinginthedark > Cc: Jude DaShiell > Subject: Re: [CnD] Crockpot recipes > > Crockpot liners have an opening and it's large otherwise nothing would be > able to be put into them. > > > On Sat, 9 Jan 2021, Regina Marie via Cookinginthedark wrote: > >> Now they sell "crockpot liners" which are like a plastic bag with no >> opening. You drop them into your crockpot and they aid in clean-up. >> >> >> With Warm Regards: >> Regina Brink >> President, ACB Capital Chapter of California Council of the Blind >> Find me at: https://facebook.com/reginamarie >> Follow me on: https//:www.twitter.com/mamaraquel >> >> -Original Message- >> From: Cookinginthedark On Behalf > Of >> Karen Delzer via Cookinginthedark >> Sent: Saturday, January 09, 2021 2:43 AM >> To: Cooking in the Dark >> Cc: Karen Delzer >> Subject: Re: [CnD] Crockpot recipes >> >> Hi, I'm confused by the term crockpot liner. Do you mean just the bottom > of >> the pot, or need I buy another piece to go into my crock? >> Recipe sounds yummers!!! >> >> Karen >> At 01:40 AM 1/9/2021, you wrote: >>> Round steak is affordable. Potatoes and onions peeled and halved and >>> placed in the bottom of a crockpot liner followed by round steaks and >>> half a cup of left over coffee and cooked on low for 6 to >>> 8 hours produces a gravy from the coffee that tastes nothing like >>> coffee and steaks that are tenderized or did the last time I made this. >>> If the steaks get put on a plate and the remaining contents in the >>> liner get mashed, you get steaks and onion loaded mashed potatoes with >>> that gravy. Maybe add a salad and bread and you have a balanced meal >>> on your hands. >>> >>> >>> >>> ___ >>> 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
Re: [CnD] Crock pot recipes
Awesome, hope it works out Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Saturday, January 9, 2021 12:56 PM To: Cooking in the Dark Cc: Karen Delzer Subject: Re: [CnD] Crock pot recipes Hi Sugar, I like butter too, and Pam is okay, but we just got one of those oil spritzers from Pampered Chef and we're looking forward to using it after our Pam is gone. Sorry can't remember the name. It was for our chapter fund raiser. Karen At 10:10 AM 1/9/2021, you wrote: >Hi Karen This is not my recipe but I don't use liners, I just butter my >ceramic cp very well with butter. I do this in every dish I make when >using meat. Or spray it with pam I personally like butter. Just a FYI >Sugar “How lucky I am to have something that makes saying goodbye so >hard.†- - Winnie the Pooh Please walk with me through a second >chance of life: >https://www.gofundme.com/sugars-transplant-journey >-Sugar, â¤ðŸ˜˜ -Original Message- From: >Cookinginthedark > On Behalf Of Karen Delzer via >Cookinginthedark >Sent: Saturday, January 9, 2021 2:43 AM To: >Cooking in the Dark > Cc: Karen Delzer >Subject: Re: [CnD] Crockpot recipes Hi, I'm confused by the term >crockpot liner. Do you mean just the bottom of the pot, or need I buy >another piece to go into my crock? Recipe sounds yummers!!! Karen At >01:40 AM 1/9/2021, you wrote: >Round steak is affordable. Potatoes and >onions peeled and halved and >placed in the bottom of a crockpot liner >followed by round steaks and >half a cup of left over coffee and cooked >on low for 6 to >8 hours produces a gravy from the coffee that tastes >nothing like >coffee and steaks that are tenderized or did the last >time I made this. >If the steaks get put on a plate and the remaining >contents in the >liner get mashed, you get steaks and onion loaded >mashed potatoes with >that gravy. Maybe add a salad and bread and you >have a balanced meal >on your hands. > > > >>___ > >Cookinginthedark mailing list >>Cookinginthedark@acbradio.org >http://acbra >dio.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] Crockpot recipes
Hi Karen This is not my recipe but I don't use liners, I just butter my ceramic cp very well with butter. I do this in every dish I make when using meat. Or spray it with pam I personally like butter. Just a FYI Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Saturday, January 9, 2021 2:43 AM To: Cooking in the Dark Cc: Karen Delzer Subject: Re: [CnD] Crockpot recipes Hi, I'm confused by the term crockpot liner. Do you mean just the bottom of the pot, or need I buy another piece to go into my crock? Recipe sounds yummers!!! Karen At 01:40 AM 1/9/2021, you wrote: >Round steak is affordable. Potatoes and onions peeled and halved and >placed in the bottom of a crockpot liner followed by round steaks and >half a cup of left over coffee and cooked on low for 6 to >8 hours produces a gravy from the coffee that tastes nothing like >coffee and steaks that are tenderized or did the last time I made this. >If the steaks get put on a plate and the remaining contents in the >liner get mashed, you get steaks and onion loaded mashed potatoes with >that gravy. Maybe add a salad and bread and you have a balanced meal >on your hands. > > > >___ >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] CP All Day Pasta Sauce
CP All Day Pasta Sauce Hello there, Slow-Cookerers! Let's go back to the very basics --- pasta sauce. Marinara sauce. Bolognese sauce. It's easy to do, tastes better than the stuff in a jar, makes your house smell good, and there is no need whatsoever to add in extra salt or sugar. #winner! This recipe will make roughly 3 quarts. You can freeze this in bags flattened out in the freezer or in plastic freezer containers. The best part? There are NO rules. Throw in your favorite spices, and customize how you see fit. There are also no rules about the tomatoes. I used what I happened to have in the pantry at the time. Buy what's on sale, and have at it! Don't want to use meat? DON'T, then! Want to use MORE meat? #goforit! :-) All Day Super Simple Slow Cooker Pasta Sauce The Ingredients. 1 (28 ounce) can whole peeled tomatoes 1 (15 ounce) can of tomato sauce 1 (12.5- ounce) Italian flavored diced tomatoes. 16 ounces fresh mushrooms 1 tablespoon Italian seasoning (and a bit more to taste when cooking is done) 1 pound super lean ground turkey meat (NO need to brown on the stove!) --> SEE NOTES BELOW ABOUT USING FRESH TOMATOES OR COOKING NOODLES IN POT. <-- The Directions. Add the thawed (or fresh) turkey meat to the crockpot. Dump in all the cans of tomatoes, and break the ground meat up with a large spoon. Stir in the spices and mushrooms. Cover and cook on low for 8 to 10 hours, or on high for about 5 hours. When done cooking, break up the ground meat a bit more and season to taste. Jarred pasta sauce is awfully salty; I didn't add any salt, but your tongue might desperately want it (you'll probably need about 1 teaspoon of kosher salt, but start slowly. If you are using regular table salt, use half of this amount -- table salt has smaller granules). I also didn't add ANY sugar. That's because it feels weird to put sugar into pasta sauce, even though if you read the ingredients in the grocery store they all have tons of sugar. SO -- if this isn't sweet enough for your taste buds, go ahead and add a bit at a time to get it to the flavor you're looking for. Serve right away, or package for freezing. PS: HEY STEPH, I WANT TO USE FRESH TOMATOES! Okay. You can. But you really should try to peel them first. Use 3.5 pounds. The stewed tomatoes or whole peeled tomatoes don't have any skin. Skin is weird in pasta sauce, trust me. The best way to peel a whole bunch of tomatoes is this way: Bring a really large pot of water to a boil (leave 6 inches or so of room for displacement. TRUST ME.) After you have washed all your tomatoes, use a paring knife to cut an X into the bottom of each one, and then toss them into the already-boiling water. Let them tumble for 1 minute. Then lift out with a large slotted spoon and drop them into a large bowl or container or ice water. Once they are cool enough to handle, slip the skin off. And I suppose compost it or feed it to chickens or something like that. ;-) Use 3.5 pounds of tomatoes to keep everything else the same in this recipe. For the last 30 minutes or so, cook on high with the lid off to let the steam escape to naturally thicken the sauce. PS: HEY STEPH, I WANT TO COOK THE NOODLES IN THE SAUCE! Okay. You can. My suggestion would be to brown the meat beforehand, then break your noodles in half and stir them completely into the sauce. Cover and cook the same way but know that your finished spaghetti is going to be more casserole-ish instead of spaghetti-ish. The consistency will be that of a baked ziti or lasagna --- still DELICIOUS but not wet. PS: HEY STEPH, IF I DON'T USE MEAT, DO I CHANGE THE COOKING TIME? You do not need to. Don't over complicate things. Slow cooking is supposed to be easy and full of wiggle room. It's all good! ALSO: if you have food allergies or preferences -- this is the easiest, least-complicated way in the world to only get The Stuff You Want. :-) Enjoy!! Happy Slow Cooking!! steph "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CP Honey-Lime Chicken Soft Tacos
CP Honey-Lime Chicken Soft Tacos Tuesday! Hello there, slow cookerers!! How ARE you? Okay. Let's get back to business. We are now officially 5 days in to this New Year --- who's fallen off the Resolution Wagon? But that is because I have THREE children, and this was pretty much the only fair way to handle the situation...) But today? Let's talk Chicken. Chicken is a household staple for many families, and it's pretty much written in a law somewhere that you can never have too many chicken recipes. SO, here's another one! Honey-Lime Chicken Soft Tacos 365 Slow Cooker Suppers, page 115 serves 8ish 3 pounds boneless, skinless chicken breast, cut into 1-inch strips 1/3 cup honey 2 limes, juiced 3 garlic cloves, minced 2 teaspoons chili powder 1 (14-ounce) can green enchilada sauce (naturally gluten free, but double-check ingredient listing) 1/2 cup heavy whipping cream (to add later) corn tortillas for serving suggested toppings: shredded cheddar or mozzarella cheese, sour cream, sliced olives Use a 6-quart slow cooker. Place the chicken into the insert. Add the honey, lime juice, garlic, and chili powder. Stir in the enchilada sauce (verde sauce). Cover, and cook on low for 6 to 7 hours. Shred the meat completely using two forks, and stir in the heavy cream. Spoon with a slotted spoon into warm corn tortillas and top with your desired fixens'. The Verdict. I think you'll really love how the honey and enchilada sauce marry for a twangy sauce that is balanced beautifully with the cream. The filling freezes and reheats nicely. Shredding chicken breast before serving really helps the texture -- since chicken breast has super little fat or oil, you want the chicken to have the opportunity to soak up all the juices in the pot. Enjoy!! have a wonderful day, a super happy 2021, and happy slow cooking!! xoxo steph "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] LISA'S SAN ANTONIO SQUASH
LISA'S SAN ANTONIO SQUASH 4 c. summer squash, sliced 1/4 inch thick 2 tbsp. butter 1 tbsp. corn oil 1/3 c. chopped onion 1 clove garlic, diced 3 tbsp. flour 1 1/2 c. warm milk 1 c. grated sharp Jack cheese 1 to 3 chopped jalapeno peppers Preheat oven to 350F. Grease an 8 inch square casserole dish. Boil squash 2 to 3 minutes. Drain and spread in casserole. Heat butter and oil in saucepan over medium heat. Saute onion until limp. Add garlic and saute 2 minutes. Whisk in flour, stirring constantly. Whisk in milk. Stir constantly until thick and bubbly. Remove from heat. Stir in cheese and jalapenos. Pour sauce onto squash in casserole. Bake uncovered for 20 minutes. Serves 4 to 6. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] LOADED SHEET PAN NACHOS
LOADED SHEET PAN NACHOS This is my favorite finger food to make when I have to feed a crowd: Nachos topped with beef, salsa, black beans, corn… fully loaded! And all easily baked on a sheet pan. Recipe by Nora from Savory Nothings Prep 10 mins Cook 5 mins Total 15 mins Difficulty Easy Servings 10 Servings 1 tablespoon olive oil 1 pound ground beef 1 (1.25-oz) package taco seasoning 1 (16-oz) jar salsa 1 (12-oz) bag corn chips 1 (15-oz) can black beans drained and rinsed 1 (8.5-oz) can corn drained 1 small can sliced black olives drained 1.5 cups shredded Mexican cheese blend 1 Roma tomato diced 1 small red onion diced 1 jalapeno thinly sliced 1 handful fresh cilantro sour cream for serving Prep: Heat oven to 400F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Brown beef: Add olive oil to large skillet over medium-high heat, then add ground beef and cook until browned. Drain if desired, then stir in taco seasoning and salsa. Assemble: Place tortilla chips in single layer on the prepared baking sheet. Top with ground beef mixture, black beans, corn, olives and cheese. Bake: Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes. Top with tomato, onion, jalapeño and cilantro and serve with sour cream. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] measuring spoons and cups
I got mine from the blind mice They are in braille Same with the spoons. sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Drew Hunthausen via Cookinginthedark Sent: Tuesday, December 29, 2020 9:49 AM To: cookinginthedark@acbradio.org Cc: Drew Hunthausen Subject: [CnD] measuring spoons and cups What are the best measuring sppons and cups to get that have markings on them and are easy to keep together? I know it's been posted here before and would really appreciate the info again. Thanks Drew Hunthausen The No Excuses Blind Guy #1 Blind and Hearing Impaired Motivational Speaker, Triathlete, & International Best Selling Author Get my free guide, The Five Keys To Living A No Excuses Life Filled With Joy, Peace, and Prosperity! http://DrewsInspirations.com <http://drewsinspirations.com/> To book Drew for your event go to http://bookdrew.com <http://bookdrew.com/> (714) 296-7111 With an Attitude of Gratitude and no excuses, The Best Is Yet To Come! http://NoExcusesBlindGuy.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
[CnD] Hi, I plan to make these today. I am going to chill them over night and bake in the morning
Hi, I plan to make these today. I am going to chill them over night and bake in the morning I am going to add dried pineapples and dried cranberries instead of the raisins. Sugar Oatmeal Two-Raisin Cookies With Walnuts Makes about 3 dozen 1 cup walnuts 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 2 1/2 cups old-fashioned rolled oats (not instant) 3/4 cup dark raisins 3/4 cup golden raisins 1 cup (2 sticks) unsalted butter, at room temperature 1 cup packed dark brown sugar 3/4 cup granulated sugar 2 eggs 2 teaspoons vanilla extract 1. Set the oven at 350 degrees. In a baking dish, toast the nuts for 10 to 12 minutes, turning often, or until they are aromatic. Set aside to cool. Coarsely chop the nuts. 2. In a bowl, whisk the flour, baking powder, baking soda, and salt just to blend them; set aside. 3. In another bowl, mix the oats, raisins, and walnuts; set aside. 4. In an electric mixer, cream the butter with the brown and granulated sugars until light and fluffy. Beat in the eggs, one by one, followed by the vanilla. 5. With the mixer turned to the lowest speed, gradually add the flour mixture. 6. Remove the bowl from the mixer stand. Stir in the oatmeal mixture until just combined. Scrape down the sides of the bowl and cover with plastic. Chill dough at least 3 hours and for up to 24 hours if possible. 7. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper. 8. Using a 1/4 cup measure, make mounds of the dough on the sheets, spacing them about 2 inches apart. Bake the cookies for 15 to 18 minutes or until they are golden at the edges but still slightly soft in the centers. Transfer to wire racks to cool. Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Comment about recipe PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS
Hi Jennifer The reason why I use dried cranverries is because if you use regular cranberries, It will get messy and a lot of water will be released since naturally cranberries are very juicy Good luck Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Sunday, December 20, 2020 5:27 AM To: 'Cooking in the Dark' Cc: Jennifer Thompson Subject: Re: [CnD] Comment about recipe PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS Thanks for the recipe. This sounds good except the dried cranberries I would guess has sugar. I would think it would be better to use regular cranberries. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sugar via Cookinginthedark Sent: Saturday, December 19, 2020 4:28 PM To: CND Cc: Sugar Subject: [CnD] PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS Serves 3-4 1 pound brussels sprouts, de-stemed and halved 1/2 cup dried cranberries 1/3 cup gorgonzola cheese, crumbled 1/3 cup pecans 1/2 cup barley 1 tablespoon maple syrup 1 tablespoon balsamic vinegar 2 tablespoons olive oil Salt & pepper Prepare barley according to package instructions. Heat brussels sprouts and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 7-9 minutes. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat. Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola. Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] BAKED PARMESAN TOMATOES
BAKED PARMESAN TOMATOES Gluten Free, Vegetarian, and Delicious Cook Time 20 min Serves 4 Calories 91, Carbs 6, Fat 6, Potein 3 4 tomatoes, halved horizontally 1/4 cup freshly grated Parmesan cheese 1 teaspoon chopped fresh oregano 1/4 teaspoon salt Freshly ground pepper, to taste 4 teaspoons extra-virgin olive oil Preheat oven to 450F. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes. Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CHOCOLATE MINT TRUFFLES
CHOCOLATE MINT TRUFFLES 1 (10 oz.) pkg. chocolate chips (mint flavored) 1 (6 oz.) pkg. semi sweet chocolate chips 1 (14 oz.) can sweetened condensed milk Finely chopped nuts, flaked coconut, chocolate sprinkles Unsweetened cocoa or colored sugar In a heavy saucepan, over low heat, melt chips with sweetened milk. Chill 2 hours or until firm. Shape into 1 inch balls; roll in any of the above coatings. Chill 1 hour or until firm. Store covered at room temperature. Makes 6 dozen. Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS
PAN-SEARED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS Serves 3-4 1 pound brussels sprouts, de-stemed and halved 1/2 cup dried cranberries 1/3 cup gorgonzola cheese, crumbled 1/3 cup pecans 1/2 cup barley 1 tablespoon maple syrup 1 tablespoon balsamic vinegar 2 tablespoons olive oil Salt & pepper Prepare barley according to package instructions. Heat brussels sprouts and olive oil in a skillet over medium heat. Season with salt & pepper. Cook for 7-9 minutes. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat. Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola. Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] POTATO, BROCCOLI & PEPPER JACK EGG CASSEROLE
POTATO, BROCCOLI & PEPPER JACK EGG CASSEROLE 1 (30 oz.) bag Ore-Ida Shredded Hash Brown Potatoes, thawed completely 1 (14 oz.) bag broccoli florets, thawed completely 1/2 lb. good quality deli ham, chopped small 1/2 large red pepper, chopped small 1/2 large onion, chopped small 1 clove of garlic, minced 2 cups of shredded Pepper Jack cheese, divided 2 cups of shredded Sharp Cheddar cheese, divided 2 Tbsp. butter 12 eggs 3/4 cup 2 % fat or higher milk 3/4 cups sour cream 1 Tbsp. dried parsley 1 1/2 tsp. salt 1/2 tsp. black pepper Preheat your oven to 350F. Saute the red pepper, onion and garlic in 2 Tbsp. butter until softened about 5 minutes. Set aside. In an extra large mixing bowl, combine the potatoes, ham and 1 1/2 cups of each of the cheeses. Evenly spread half of the potato mixture into a lightly greased 11 x 15 (5 qt.) baking dish. If you do not have a casserole dish that large, you may divide it into two separate dishes. Top the potato layer with the broccoli and then the red pepper mixture. Cover the vegetables with the remaining potato mixture. In the same mixing bowl, whisk together the eggs, milk, sour cream and salt and pepper. Pour the egg mixture evenly over the casserole. Sprinkle with dried parsley and top with the remaining cheese (1 cup total). Bake covered with foil loosely for 30 minutes, then uncover and bake for another 30-35 minutes until the casserole is browned around the edges and the casserole does not appear to be runny. *Cooking time will vary depending on the size and shape casserole dish you use. I love to use a pretty round dish for special occasions, but it makes the casserole thicker- sometimes requiring at least 20 more minutes of cooking time, so use your judgement. Remove from the oven and let cool and set for 10 minutes before serving. May be served hot or at warm at about room temperature. Store any left over casserole in the refrigerator. Serves 10-12. *If you are making this ahead of time, prepare the casserole, cover and store in the refrigerator up to 24 hours. until you are ready to bake it. May require a few more minutes of baking time straight from the refrigerator. Enjoy! Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Lemon Pound Cake
Lemon Pound Cake This sugar-free pound cake is easy to make because it uses a reduced-fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor. Recipe Yield: 16 servings. Source: Equal View Online <https://diabeticgourmet.com/diabetic-recipe/lemon-pound-cake> / Print Version <https://diabeticgourmet.com/diabetic-recipe/lemon-pound-cake/print/> Ingredients Cooking spray 2-1/2 cups reduced-fat baking mix (Bisquick) 48 packets Equal sweetener* 2 tablespoons cornstarch 4 teaspoons grated lemon peel 1 cup lite lemon flavored nonfat yogurt 6 tablespoons butter, melted 2 eggs 2 tablespoons fresh lemon juice 2 tablespoons 2% milk 1 teaspoon vanilla extract 1/2 teaspoon almond extract *Substitute 2 cups Equal Spoonful for the packets. Directions Preheat oven to 350F. Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside. Combine baking mix, Equal, cornstarch and lemon peel. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended. Spoon mixture into prepared pan. Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean. Let cake cool in pan 5 minutes. Remove and cool completely on wire rack. Nutritional Information Per Serving: Calories: 137 Fat: 6 grams Sodium: 258 milligrams Cholesterol: 35 milligrams Protein: 3 grams Carbohydrates: 18 grams Diabetic Exchanges: 1 Fat; 1 Starch Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] From Scratch recipe for CrockPot Fondue.
The small crockpots you would use for potpourri. You can use a small crockpot. You just need to warm and melt everything together. Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Tuesday, December 15, 2020 11:47 AM To: Cooking in the Dark Cc: Johna Gravitt Subject: Re: [CnD] From Scratch recipe for CrockPot Fondue. What are the little dippers? -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Tuesday, December 15, 2020 2:32 PM To: CND Cc: Sugar Lopez Subject: [CnD] From Scratch recipe for CrockPot Fondue. From Scratch recipe for CrockPot Fondue. Happy Tuesday! I hope you are doing well and are taking care of yourself. I am comfort eating. and I don't even really care, because New Year's is coming and I'm going to worry about all the extra nonsense calories I've been eating then. Have you ever seen the fondue kits they sell in the grocery store? Now flip the packaging over and read the ingredients hmm. There's a lot of stuff in there that's not all that pronounceable!! I am not a purist or a food snob in any way --- I'm happy with melting Velveeta down and mixing it with a can of Rotel! :-) BUT. Sometimes you want something a bit more sophisticated. And that's a-okay. Here is a From Scratch recipe for CrockPot Fondue. AND? You can use these super cute new Little Dippers which a friend just shared with me and NOW I WANT THEM... anyways... How to Make Homemade From Scratch Cheese Fondue The Ingredients. serves 4 to 6 3/4 cup TOTAL of "fancy cheese" --> I used 1/4 cup goat, 1/4 cup gruyere, and 1/4 cup swiss <-- 1/4 cup white wine 1/2 teaspoon nutmeg The Directions. Shred the hard cheese and put them in the Little Dipper. Add the goat cheese. Pour in the white wine and sprinkle the nutmeg on top. No need to stir---it will melt together. Plug in the Little Dipper. Cook for 45 minutes, then stir. Cover again and heat until cheese is melted and bubbly. Serve with bread, croutons, crackers, or your favorite dipping vegetables. I made large croutons out of a loaf brown rice bread since we are gluten free. All I did was brush olive oil on both sides, and sprinkle with Kosher salt and pepper. Then bake at 400 until golden, flipping once. HEY STEPH: I don't like gruyere!! Then use something you DO like. :-) The Verdict. Very tasty. PS: mix up the cheeses however you'd like --- sharp cheddar, brie, pepper jack -- what's great about this particular recipe is that it will melt nicely and still be thick without needing to add flour. This keeps this fondue keto and low carb friendly, along with being naturally gluten free. The white wine provides a bit of a "bite" -- but if you do not want to add alcohol, use apple cider instead. enjoy!! happy slow cooking!! steph Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] From Scratch recipe for CrockPot Fondue.
From Scratch recipe for CrockPot Fondue. Happy Tuesday! I hope you are doing well and are taking care of yourself. I am comfort eating. and I don't even really care, because New Year's is coming and I'm going to worry about all the extra nonsense calories I've been eating then. Have you ever seen the fondue kits they sell in the grocery store? Now flip the packaging over and read the ingredients hmm. There's a lot of stuff in there that's not all that pronounceable!! I am not a purist or a food snob in any way --- I'm happy with melting Velveeta down and mixing it with a can of Rotel! :-) BUT. Sometimes you want something a bit more sophisticated. And that's a-okay. Here is a From Scratch recipe for CrockPot Fondue. AND? You can use these super cute new Little Dippers which a friend just shared with me and NOW I WANT THEM... anyways... How to Make Homemade From Scratch Cheese Fondue The Ingredients. serves 4 to 6 3/4 cup TOTAL of "fancy cheese" --> I used 1/4 cup goat, 1/4 cup gruyere, and 1/4 cup swiss <-- 1/4 cup white wine 1/2 teaspoon nutmeg The Directions. Shred the hard cheese and put them in the Little Dipper. Add the goat cheese. Pour in the white wine and sprinkle the nutmeg on top. No need to stir---it will melt together. Plug in the Little Dipper. Cook for 45 minutes, then stir. Cover again and heat until cheese is melted and bubbly. Serve with bread, croutons, crackers, or your favorite dipping vegetables. I made large croutons out of a loaf brown rice bread since we are gluten free. All I did was brush olive oil on both sides, and sprinkle with Kosher salt and pepper. Then bake at 400 until golden, flipping once. HEY STEPH: I don't like gruyere!! Then use something you DO like. :-) The Verdict. Very tasty. PS: mix up the cheeses however you'd like --- sharp cheddar, brie, pepper jack -- what's great about this particular recipe is that it will melt nicely and still be thick without needing to add flour. This keeps this fondue keto and low carb friendly, along with being naturally gluten free. The white wine provides a bit of a "bite" -- but if you do not want to add alcohol, use apple cider instead. enjoy!! happy slow cooking!! steph Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Just Plain Meat Loaf
Just Plain Meat Loaf Recipe Yield: Yield: 6 servings Serving Size: 2 generous slices each Source: 1,001 Delicious Recipes for People with Diabetes View Online <https://diabeticgourmet.com/diabetic-recipes/artichoke-sun-dried-tomato-tuna-salad> / Print Version <https://diabeticgourmet.com/diabetic-recipes/artichoke-sun-dried-tomato-tuna-salad/print/> Ingredients 1 cup quick cooking oats 1/2 cup fat-free milk 2 egg whites or 1/4 cup no-cholesterol real egg product 1/4 cup catsup or chili sauce 1/2 cup chopped onion 1/4 cup chopped green bell pepper 1 clove garlic, minced 1 teaspoon Italian seasoning 1-1/2 pounds ground beef eye of round, or 95% lean ground beef 3/4 teaspoon salt 1/2 teaspoon pepper Directions Mix oats, milk, egg whites, catsup, onion, bell pepper, garlic, and herbs in medium bowl. Mix in beef, salt and pepper until blended. Pat mixture into ungreased loaf pan, 9x5 inches, or shape into a loaf in baking pan. Bake at 350 degrees until juices run clear and met thermometer registers 170 degrees, about 1 hour. Let stand in pan 5 minutes; remove to serving plate. Nutritional Information Per Serving: Calories: 241 Fat: 5.5 grams Sodium: 489 milligrams Cholesterol: 64.3 milligrams Protein: 31.2 grams Carbohydrates: 15 grams Diabetic Exchanges: 1 Bread, 3 Meat Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Basic Tamales-Sugar
Hi Linda It is really not so hard, it's just a lot of work and time consuming If you have help it's better. But then I've been making them since I was a little girl with my great-grandma, my granny and my mom. Every year when I was a little girl, the ladies at my church would all get together one Saturday for Christmas and we all would help out, so that is where I learned. I was only 6 years old. Now, I make them once a year and sell them to help my Go fund me account towards my double transplant. I'm not making them this year to sell though. I still feel I could make a little this year just for us in the house But I will do chicken and chili and cheese “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Monday, December 14, 2020 9:20 PM To: Cooking in the Dark Cc: Linda S. Subject: Re: [CnD] Basic Tamales-Sugar wow, Sugar, you make this seem so easy. I made tamales once an said I'd never do it again. With the way this is written so organized, I might try it again. I think my friend and I ended up making 200 tamales, and I was so tired after that; I'll never forget! Thanks for organizing and making this recipe seem so much easier. Have a wonderful holiday! On 12/13/2020 7:42 PM, Sugar Lopez via Cookinginthedark wrote: > Basic Tamales > > “Sugar Lopez” > > I make these every year with pork, chicken and chilli and cheese > > > > I.The Filling: > > 3.5 lbs of lean meat (pork, beef, or chicken) > > 2 cloves garlic, chopped > > 2 ½ teaspoons salt (or to taste) > > 2-3 quarts water (enough to cover meat) > > 1 teaspoon ground oregano > > > > Directions: > > Cut meat into 1-inch cubes and place in a large pan. Cover with water. > > Add garlic, salt and oregano. > > Bring mixture to a boil; lower the heat; cover and cook for about 1 ½ hours. > > Drain meat well, saving the broth for chile sauce and/or masa. > > Shred the meat using a fork and set aside. > > > > II. Chile Sauce (Mole [móh-lĕh]): > > ¾ cup flour > > 7 cups liquid (meat broth plus water) > > 1 ½ cups red chile powder > > ¼ teaspoon cumin > > ½ teaspoon ground garlic > > 3 teaspoons salt > > > > Directions: > > Using a jar with lid, place flour in 1 ½ cups of the broth and shake until > well blended and creamy.Pour into large skillet and begin cooking over > low heat. Add remaining broth a little at a time, stirring and cooking over > low heat until sauce becomes thick. > > Add chile powder, cumin, ground garlic and salt. > > Mix well. > > Add well-drained, shredded meat to sauce and simmer ½ hour longer. Check to > see if any additional salt is needed. > > > > III.The Dough or Masa: > > 5 lbs masa, plain > > 1 tablespoon baking powder > > 1 tablespoon salt or to taste > > 1 pound lard > > 1 cup or more broth or water > > > > Directions: > > Mix masa, with hands. > > Add baking powder and salt and mix well. > > Add ¼ cup of liquid and mix well. > > Add lard in small increments to the masa. > > Alternate adding lard and small amount of liquid. Knead well after > each addition until masa is a creamy texture. (Avoid adding too much > liquid or it will ruin the consistency.) > > > > IV. Preparing the Corn Husks > > Soak husks in hot water for 15 minutes or until they can be separated one by > one without tearing. Rinse and drain well before spreading with masa. > > > > Spread masa 2 inches from pointed end onto smooth side of husks, using two or > more tablespoons of masa depending on thickness desired. Use a table knife > or spatula. > > Center one or more tablespoons of filling on the spread masa. > > Fold over sides of husks to form a roll. > > Fold pointed end over. > > > > V. Cooking > > Line a deep pan with small pieces of leftover husks. > > Stand tamales on folded ends with open ends up. > > Add 2 to 3 inches of hot water. > > Place a tight-fitting lid on the pan to ensure steam heat builds up to cook > the tamales. > > Simmer for approximately 1 ½ to 2 hours or until masa does not stick to husk. > > > > > > Makes approximately 40 to 60 tamales, depending on size. Tamales may be > frozen. Cool and freeze immediately. For best results, use within 6 weeks. > > > >
Re: [CnD] Basic Tamales-Sugar
Right? Well, I've only done them all alone a cuple of times but it is work. Not hard, just time consuming. I always make it a fun day and have family join me. Of course now in these crazy times, you must be careful But Daniel and I have made them. Good luck Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, December 14, 2020 3:19 PM To: Cooking in the Dark Cc: Karen Delzer Subject: Re: [CnD] Basic Tamales-Sugar Oh, man, I wish I had the nerve to try these. :) Karen At 07:48 PM 12/13/2020, you wrote: >Basic Tamales “Sugar Lopez†I make these every year with pork, >chicken and chilli and >cheese I.The Filling: 3.5 >lbs of lean meat (pork, beef, or chicken) 2 cloves garlic, chopped 2 >½ teaspoons salt (or to taste) 2-3 quarts water (enough to cover >meat) 1 teaspoon ground oregano Directions: Cut meat into 1-inch cubes >and place in a large pan. Cover with water. Add garlic, salt and >oregano. Bring mixture to a boil; lower the heat; cover and cook for >about 1 ½ hours. Drain meat well, saving the broth for chile sauce >and/or masa. Shred the meat using a fork and set >aside. II. Chile Sauce (Mole >[móh-lÄ•h]): ¾ cup flour 7 cups liquid (meat broth plus water) 1 ½ >cups red chile powder ¼ teaspoon cumin ½ teaspoon ground garlic 3 >teaspoons salt Directions: Using a jar with lid, place flour in 1 ½ >cups of the broth and shake >until well blended and creamy.Pour into >large skillet and begin cooking over low heat. Add remaining broth a >little at a time, stirring and cooking over low heat until sauce >becomes thick. Add chile powder, cumin, ground garlic and salt. Mix >well. Add well-drained, shredded meat to sauce and simmer ½ hour >longer. Check to see if any additional salt is >needed. III.The Dough or Masa: 5 >lbs masa, plain 1 tablespoon baking powder 1 tablespoon salt or to >taste 1 pound lard 1 cup or more broth or water Directions: Mix masa, >with hands. Add baking powder and salt and mix well. Add ¼ cup of >liquid and mix well. Add lard in small increments to the masa. >Alternate adding lard and small amount of liquid. Knead well after >each addition until masa is a creamy texture. (Avoid adding too much >liquid or it will ruin the consistency.) >IV. Preparing the Corn Husks Soak >husks in hot water for 15 minutes or until they can be separated one by >one without tearing. Rinse and drain well before spreading with masa. >Spread masa 2 inches from pointed end onto smooth side of husks, using >two or more tablespoons of masa depending on thickness desired. Use a >table knife or spatula. Center one or more tablespoons of filling on >the spread masa. Fold over sides of husks to form a roll. >Fold pointed end over. >V. Cooking Line a deep pan with >small pieces of leftover husks. Stand tamales on folded ends with open >ends up. Add 2 to 3 inches of hot water. Place a tight-fitting lid on >the pan to ensure steam heat builds up to cook the tamales. Simmer for >approximately 1 ½ to 2 hours or until masa does not stick to husk. >Makes approximately 40 to 60 tamales, depending on size. Tamales may >be frozen. Cool and freeze immediately. For best results, use within >6 weeks. Bless us Lord, this Christmas, with quietness of mind; Teach >us to be patient and always to be kind. 🙠I appreciate the second >chance of life at: >https://www.gofundme.com/sugars-transplant-journey >-Sugar, â¤ðŸ˜˜ >___ >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] Shrimp Ceviche
Shrimp Ceviche 14 Roma Tomatoes *finely diced 1/2 Lg Yellow Onion *finely chopped 1 Bunch of Cilantro *Finely Chopped 2 Lbs Medium Shrimp (cooked) *Finely Minced. Sliced Pickled Jalapeños (Diced) 1 Cup Lime Juice Schillings Garlic Salt w/Parsley: Add to taste 2 Peeled Cucumbers *Finely Diced Combine all Ingredients together top with Avocado. Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Sugar's Chicken Enchilada Casserole
Sugar's Chicken Enchilada Casserole Ingredients: 3 to 4 cups of shredded chicken(Rotisserie works great or canned chicken.) You can always boil chicken thighs as well. If you boil chicken thighs I would use about 4 or 5 pieces depending on size;(depends on how much you make.(I always make a lot and freeze) 1/2 sm. red onion, diced 2 cans black olives diced(drained) 1/2 lg. green bell pepper or 1 sm., diced 1 16 ounce diced tomatoes with liquid. I like to use garlic and basil flavored or fireroasted 1 16 ounce black or kidney beans or chili beans. 1 teas spoon olive oil 1 tea spoon ground garlic Salt and pepper to taste 4-6 corn tortillas 1 sm. can of tomato sauce if it feels dry. 1 large can of mild Enchilada sauce. I use Las Palmas. Cheese for topping. Directions: Preheat oven at 350 dg. In a skillet or pan place the oil and the veggies to a simmer. Add diced tomatoes, tomato sauce if needed and beans of your choice(you can also mix them if you wish for a more heartier dish) Add the seasonings. Add the Enchilada sauce to cover, leaving some out for the tortillas. Once all the mixture is ready set aside. In another pan place a little more oil in with some enchilada sauce. Once warm you will run the tortillas through till wet and place in a 9 by 13 dish. Be careful as the sauce needs to be hot so it can soften the tortillas. Use tongs if you like. In your 9 by13 dish start creating your layers of sauce, tortillas, mixture and cheese. Do this for as long as you have mixture or till you run out of room. Smile You may need 2 dishes depends how much you make. Remember you can make as much as you want by doubling the dish. Once you have it all in layers and if you have more sauce you may pour the rest on top and top it off with cheese. Place a piece of foil on top and place in oven for about 25 minutes or till everything is melted and hot. Serve alone or with your favorite side dish. Make this recipe your own by adding, or replacing amounts of ingredients. You can't go wrong. You can also make it with beef. Enjoy Sugar Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Basic Tamales-Sugar
Basic Tamales “Sugar Lopez” I make these every year with pork, chicken and chilli and cheese I.The Filling: 3.5 lbs of lean meat (pork, beef, or chicken) 2 cloves garlic, chopped 2 ½ teaspoons salt (or to taste) 2-3 quarts water (enough to cover meat) 1 teaspoon ground oregano Directions: Cut meat into 1-inch cubes and place in a large pan. Cover with water. Add garlic, salt and oregano. Bring mixture to a boil; lower the heat; cover and cook for about 1 ½ hours. Drain meat well, saving the broth for chile sauce and/or masa. Shred the meat using a fork and set aside. II. Chile Sauce (Mole [móh-lĕh]): ¾ cup flour 7 cups liquid (meat broth plus water) 1 ½ cups red chile powder ¼ teaspoon cumin ½ teaspoon ground garlic 3 teaspoons salt Directions: Using a jar with lid, place flour in 1 ½ cups of the broth and shake until well blended and creamy.Pour into large skillet and begin cooking over low heat. Add remaining broth a little at a time, stirring and cooking over low heat until sauce becomes thick. Add chile powder, cumin, ground garlic and salt. Mix well. Add well-drained, shredded meat to sauce and simmer ½ hour longer. Check to see if any additional salt is needed. III.The Dough or Masa: 5 lbs masa, plain 1 tablespoon baking powder 1 tablespoon salt or to taste 1 pound lard 1 cup or more broth or water Directions: Mix masa, with hands. Add baking powder and salt and mix well. Add ¼ cup of liquid and mix well. Add lard in small increments to the masa. Alternate adding lard and small amount of liquid. Knead well after each addition until masa is a creamy texture. (Avoid adding too much liquid or it will ruin the consistency.) IV. Preparing the Corn Husks Soak husks in hot water for 15 minutes or until they can be separated one by one without tearing. Rinse and drain well before spreading with masa. Spread masa 2 inches from pointed end onto smooth side of husks, using two or more tablespoons of masa depending on thickness desired. Use a table knife or spatula. Center one or more tablespoons of filling on the spread masa. Fold over sides of husks to form a roll. Fold pointed end over. V. Cooking Line a deep pan with small pieces of leftover husks. Stand tamales on folded ends with open ends up. Add 2 to 3 inches of hot water. Place a tight-fitting lid on the pan to ensure steam heat builds up to cook the tamales. Simmer for approximately 1 ½ to 2 hours or until masa does not stick to husk. Makes approximately 40 to 60 tamales, depending on size. Tamales may be frozen. Cool and freeze immediately. For best results, use within 6 weeks. Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] DB Italian Lemon Cookies
DB Italian Lemon Cookies These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray. Recipe Yield: 27 Servings Serving Size: 2 cookies View Online <https://diabeticgourmet.com/diabetic-recipes/italian-lemon-cookies> / Print Version <https://diabeticgourmet.com/diabetic-recipes/italian-lemon-cookies/print/> Ingredients 1/2 cup light butter 2 tablespoons vegetable oil 3/4 cup Splenda No Calorie Sweetener, Granulated 1 tablespoon vanilla extract 1/4 cup egg substitute 3 tablespoons lemon juice 1 tablespoon grated lemon zest 1 1/2 cups all-purpose flour 1/4 cup cornmeal 1 teaspoon baking powder 1/8 teaspoon nutmeg Directions Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside. Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix. Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm. Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet. Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned. Nutritional Information Per Serving: Calories: 160 Fat: 7 grams Saturated Fat: 4 grams Fiber: 1 grams Sodium: 55 milligrams Cholesterol: 30 milligrams Protein: 2 grams Carbohydrates: 19 grams Sugars: 7 grams Source: Splenda Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] SWEET POTATO HASH BROWNS
SWEET POTATO HASH BROWNS Made with only 4 ingredients, these Sweet Potato Hash Browns are easy to make and very delicious. Learn how to make perfect hash browns with my step-by-step photo and video instructions. Prep Time 10 Mins Cook Time 9 Mins Total Time 19 Mins Servings 4 Servings Calories 186 Kcal 3 small sweet potatoes about 1lb. 3 eggs 1/2 cup grated Parmesan 1/4 cup chopped parsley Salt & pepper to taste Vegetable oil for frying Peel and shred the sweet potatoes. Place them in a medium mixing bowl. Add the eggs, Parmesan, and parsley, and generously season with salt and pepper. Stir the mixture well. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add spoonfuls of the potato mixture to the pan and flatten them into patties about ½-inch thick. Flip them over once browned – about 2–3 minutes on each side. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] EASY BREAKFAST PIE
EASY BREAKFAST PIE 1 uncooked fresh or frozen deep dish pie crust (or make your own) 3 eggs 1 1/2 cups whole milk 1 TBS flour 1 TBS melted butter Salt & pepper 1/2 cup diced broccoli (optional) 1 cup chopped ham 6 ounces shredded Cheddar cheese Prep Time 10 mins Cook Time 45 mins Total Time 55 mins Servings: 6 1 uncooked fresh or frozen deep dish pie crust or make your own 3 eggs 1 1/2 cups whole milk 1 TBS flour 1 TBS melted butter Salt & pepper 1/2 cup diced broccoli optional 1 cup chopped ham 6 ounces shredded Cheddar cheese Preheat oven to 375F. Grab your thawed store-bought pie crust and place it in a tin or pie plate or press your homemade pie crust into a pie dish then place it on a baking sheet. Set aside. Whisk together the milk, eggs, flour, butter, salt, and pepper until combined. Stir in the broccoli if using, ham and cheese. Pour mixture into your pie crust, being careful not to overfill, and bake it on a baking sheet (in case of overflow) for 45-50 minutes or until the pie is puffed up and golden brown on top. Once removed from the oven, allow the pie to cool/set for at least 10 minutes. Notes Use whole milk, if using low-fat or skim, you will need to replace 1/2 cup of it with whipping or heavy cream. Feel free to add in any veggies you enjoy or replace the ham with cooked, crispy bacon or vegetables. And the tiny pans I mentioned are THE BOMB when it comes to making eggs. I have a 4 inch one and a 5 inch ceramic one…they are used more than any other item in my kitchen – they turn out perfect eggs and 2 egg omelets…every time! I actually need to get a few new ones…mine look like they have been through a battle or something – However they still do the job lol! "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] WHITE CHOCOLATE PEPPERMINT MARTINI FOR ONE
WHITE CHOCOLATE PEPPERMINT MARTINI FOR ONE Crushed ice 4 oz. Godiva white chocolate liquor 2 1/2 oz. vanilla vodka 1 1/2 oz. peppermint schnapps Red Sugar Sprinkles Chocolate Syrup Mini Candy Canes Fill a cocktail shaker halfway with crushed ice. Pour in all the white chocolate liquor, vanilla vodka, and peppermint schnapps. Shake until well mixed. Wet the rim of a martini glass and coat with the red sprinkles. Drizzle a small amount of chocolate syrup along the inside of the glass. Pour contents of shaker into the glass and place a small candy cane along the rim. Serve and drink responsibly! "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] How to make fudge in the crockpot
How to make fudge in the crockpot Hello there, wonderful people! It's the Holiday season. It's time to make fudge again. This is SO easy a four-year-old could do it (unless her mom shoos her out of the kitchen so nobody knows how much fudge got eaten in the name of Quality Control). Slow Cooker Fudge serves 10 to 20; or 2 on date night 3 cups semi sweet chocolate chips 1 (14-ounce) can sweetened condensed milk 1 teaspoon pure vanilla extract 1 tablespoon salted butter cooking spray to spray down the crock parchment paper or non-stick foil to line a 9 x 9 baking pan Use a 4-quart slow cooker. If you only have a 6-quart, that's okay, but it will melt faster, so keep an eye on your chocolate. Spray the crock well with cooking spray (PS: I recommend using a "traditional" stoneware crock for melting chocolate -- not one with a metal pot (Ninja, instantpot) because those materials get hotter faster than the ceramic/stoneware does.) Dump everything into the pot. Cover, and cook on high for about 1 hour, or on low for about 2 hours. Stir every 30 minutes. Once the chocolate has lost it's form and can be stirred into a liquid state, spread it out into a lined 9 x 9 baking pan. Chill in the refrigerator overnight (or at least 4 hours) before cutting into bite-sized squares. The Verdict. It's perfect. I wondered how the consistency would be without marshmallow fluff, but the condensed milk made the same sort of smooth texture with the chocolate as I wanted. Because the mixture doesn't need to get boiled to a candy-making boiling point, this is a great recipe for kids. If you'd like to, go ahead and add chopped nuts or candy canes for a peppermint version. Long Live Fudge!! have a happy Friday Eve! happy slow cooking!! "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cp Homemade Gingerbread Latte
Cp Homemade Gingerbread Latte Happy Wednesday, Slow Cookerers! It's crazy super bitter cold here today. And by bitter cold I mean 46 degrees because I'm a wussy Californian. ;-) How will I heat myself up? I'm so glad you asked! I will make a batch of Gingerbread latte --- HEAVILY caffeinated for myself, but I'll make it without the caffeine for the kids. This is easy to make and is a fun Sunday morning or chilly afternoon hot beverage. You probably already have EVERYTHING in the house for this, which really means it's a win-win. and you should tip yourself $4.25! :-) Homemade Gingerbread Latte serves approx 4 4 cups milk (cow's, almond, soy, rice, hemp, etc. is just fine.) 1/2 cup white sugar (I like Baker's sugar because it dissolves nicely) You can also use splenda, stevia... 2 teaspoons ground ginger 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg cinnamon stick, whipped cream for garnish (optional) 1/2 cup strong black coffee, or a freshly-brewed shot of espresso The Directions. I used a 4 quart crockpot, you could get away with going as small as a 1.5 to 2 quart. Put the milk into your crockpot, and whisk in the dried spices. Don't add the coffee. Cover and cook on low for 3 hours, or high for 1-2. The milk should be quite hot, but if your crockpot tends to get hot enough to boil, keep an eye on it. Don't let the milk boil. Pour over hot coffee or espresso. Garnish with whipped cream, a sprinkle of nutmeg, and a cinnamon stick. The Verdict. These are wonderful. Very, very tasty. The kids each had a cup of the warm milk mixture with whipped cream and were delighted. my hubby didn't get to try any, but I did save my mug for him to smell. I'm thoughtful that way. ENJOY!! Happy Slow Cooking! stay warm and cozy! "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Holiday Salsa
Holiday Salsa 1 package (12 ounces) fresh or frozen cranberries 1 cup sugar or choice of sugar sub. if you wish 6 green onions, chopped 1/2 cup fresh cilantro leaves, chopped 1 jalapeno pepper, seeded and finely chopped 1 package (8 ounces) cream cheese, softened Assorted crackers or tortilla chips 1. Place cranberries and sugar in a food processor; cover and pulse until coarsely chopped. Transfer to a small bowl. Stir in the onions, cilantro and pepper. Cover and refrigerate for several hours or overnight. 2. To serve, place cream cheese on a serving plate. Drain salsa and spoon over cream cheese. Serve with crackers or chips. Or just eat as is "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] HO HO HASH
HO HO HASH 1 bag holiday M's 1 bag chocolate chips 1 bag butterscotch chips 1 can cocktail peanuts 1 bag holiday marshmallows 1 box Christmas capt crunch cereal 1 box of cheerio's cereal Mix all ingredients together. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hot Mocha Float
Hot Mocha Float 1/2 cup cocoa 1/2 cup sugar 1 quart milk 2 cups hot strong black coffee or 3 tablespoons instant coffee granules dissolved in 2 cups hot water 1/2 pint chocolate ice cream Whipped Cream, for garnish Shaved Chocolate, for garnish In a large saucepan with wire whisk or spoon, stir together cocoa and sugar. Over medium heat, slowly add milk until well blended. Add 2 cups of hot strong black coffee while mixing constantly. Remove from heat. Ladle into 6 (8-ounce) mugs. Top each with spoonful of ice cream, whipped cream and chocolate shavings. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Little Smokies with Grape Jelly and Chili Sauce
Little Smokies with Grape Jelly and Chili Sauce Happy Tuesday, Slow-Cookerers! I need to tell you something. You all are nuts. Seriously nuts. (I say this with love). Every day I get a dozen or so emails from people who want Vegetarian recipes. Or Weight Watcher recipes. Or recipes made for Special Unicorn Snowflakes... but then I look at my google analytics. and you know what? THE MOST POPULAR POST ON THE ENTIRE WEBSITE IS FOR LITTLE SMOKIES. #seriously (again: said with lots and lots and lots of love) So, here you go. These recipes have been viewed hundreds of thousands of times and have been pinned 61,000 times. Little Smokies with Grape Jelly and Chili Sauce 1 pound Little Smokies sausage 1 (12-ounce) bottle chili sauce (housed by the ketchup) 1 (18-ounce) jar grape jelly The Directions. Use a 4-quart slow cooker. Put the smokies into the slow cooker, and pour in the sauces. Stir to combine. Cover and cook on low for 4 hours, or high for 2 or until the smokies are heated through. Serve out of the crock with toothpicks. Big Barbecue Little Smokies 1 pound Little Smokies sausage 1/2 cup ketchup 1/2 cup brown sugar 1 teaspoon gluten free Worcestershire sauce 1/2 cup barbecue sauce (check for gluten!) The Directions. Use a 4-quart slow cooker. Dump it all in! Stir well and cook on low for 4 hours, or high for about 2. Make sure the smokies are hot throughout and serve out of the crock with toothpicks. The Verdict(s). I hope you find them easy and delicious and crowd-pleasing! (it's sort of like the commercial they used to run for Rice Krispie treats where the mom is reading in the kitchen because the treats are so easy to make and then puts flour on her face and apron to make it seem like she worked for hours...) :-) Happy Slow Cooking!! Enjoy your week and your family! "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Sugar'sPersimmon Cookies
Sugar'sPersimmon Cookies Original Recipe Yield 2 -3 dozen Ingredients 2-3 ripe persimmons, pureed 1 cup white sugar 1/2 cup butter 1 egg 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 cup chopped walnuts 1 cup chopped dates 1 cup of any other dried fruit such as cranberries, pineapple, cherries, rasins... you can use any variety and as much as you like. Directions: 1.Preheat oven to 375 degrees F (190 degrees C). 2.Lightly grease or line one baking sheet with parchment paper. 3. Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt. 4. Cream the butter or margarine with the sugar. 5. Beat in the egg and persimmons. 6. Add the flour mixture and mix until combined, stir in the chopped nuts. 7. Drop by tea spoonfuls, 2 inches apart, onto the prepared baking sheet. 8. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes. Nutritional Information Amount Per Serving Calories: 74 that is with recipe as is, with out adding any extra fruits. Total Fat: 2.8g Cholesterol: 13mg "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] OREO TRUFFLES
OREO TRUFFLES 1 pkg Oreos (1 lb 2oz) 1 8 oz block Cream Cheese Meltable white chocolate wafers (from a Michael's or A.C. Moore craft-type store) Blend Oreos to dust in blender, 7-8 at a time works best. Cut cream cheese into 8 blocks. Mix Oreo dust and cream cheese (KitchenAid mixer or similar works best) until a firm pasty dough-like consistency. Roll into dime-sized balls (hands will get messy!) and place on wax paper on cookie trays. The mixture should make around 120-140 balls, depending on size. Chill balls in fridge for 2-3 hours. I melt the white chocolate wafers in microwave per directions on bag in a small coffee cup. I stab a ball with a toothpick and dip into melted white chocolate to coat and place back on wax paper. Once finished coating chill in fridge again and keep chilled until serving. I remove all the toothpicks before serving. NOTE - There are probably more efficient ways to coat the balls with the white chocolate, that's just my method above. I have to add wafers and melt periodically throughout the coating process. If the balls start to come off the toothpicks while dipping, chill them again. I usually have 3 cookie trays going so 2 can stay chilled while I'm dipping the 1. I use red and green vanilla flavored chocolate for the holidays. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CONFETTI DIP FOR RAW VEGETABLES
CONFETTI DIP FOR RAW VEGETABLES 8 oz. cream cheese, room temperature 1 stalk green onion (include green top chopped fine) 1 med. tomato, chopped 1 tsp. salt 1 tsp. dry mustard 1 tsp. pepper Mix together above ingredients. Stir in 8 ounce container sour cream. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] THE BEST COFFEE PUNCH
THE BEST COFFEE PUNCH A cold, ice-cream based coffee punch. yield: 20 servings prep time: 15 minutes additional time: 30 minutes total time: 45 minutes 1 gallon whole milk 1/2 gallon vanilla ice cream 1/2 gallon chocolate ice cream 1/4 cup powdered instant coffee 2 cups white sugar 1 cup water In a small saucepan, mix the coffee powder, sugar, and water and heat until the sugar has melted and all the ingredients are dissolved and well mixed. Don’t boil. Refrigerate the mixture in an airtight container until you’re ready to use it, at least 30 minutes. The liquid will get kind of syrupy. When ready to serve, pour the syrup into a large punch bowl. Add the entire gallon of milk and stir. Add all the ice cream, by scoops, into the punch. Stir gently to mix. The ice cream doesn’t have to melt all the way prior to the party … it serves as the ice, keeping the punch cold. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] NO-BAKE GINGERBREAD BALLS
NO-BAKE GINGERBREAD BALLS 5 ounces gingersnap cookies (about 20 cookies) 3 tablespoons corn syrup 2 tablespoons peanut butter 1/3 cup powdered sugar, sifted Place cookies in a food processor and process until finely ground. Add corn syrup and peanut butter and process until mixture comes together. Scrape down the sides of the processor's bowl if necessary. If mixture is too dry to come together, add another tablespoon of corn syrup. Shape mixture into 1-inch balls, then roll in powdered sugar "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Sugar’s Diabetic Friendly fruit salad
Sugar’s Diabetic Friendly fruit salad What you need: 1/2 banana 1 16 ounce fruit cocktail-unsweetened in water not syrup-Drained 1 can either crush or pineapple diced, drained. (Save a little of juice) 3 to 4 small sugar-free vanilla instant puddings 8 ounce tub of sugar-free French vanilla cool whip 1 cup fresh sliced strawberries ½ cup unsweetened coconut flakes ½ cup pecans or favorite nuts like almonds, cashews, peanuts 1 small bag of small colored marshmallows)option) Instructions: Mix all together and fold in ingredients and place in the fridge over night or 2 hours before serving "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] How do you melt a stick of butter in the microwave?
Hi Kevin I just did that this morning. I put a stick of butter in a handy microwave bowl, and put it on for 10 seconds, then I checked it. For me it took a couple more seconds to metl completley So I would start with 10 seconds and go from there. Good luck sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Please walk with me through a second chance of life: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤ -Original Message- From: Cookinginthedark On Behalf Of Kevin Minor via Cookinginthedark Sent: Tuesday, December 1, 2020 3:12 PM To: cookinginthedark@acbradio.org Cc: Kevin Minor Subject: [CnD] How do you melt a stick of butter in the microwave? Hi. I've decided to attempt to make a hash brown casserole, and one of the ingredients is a stick of melted butter. Rather than try to pour it into the mixing bowl from a hot item on the stove, I've decided to use my handy dandy microwave to do the deed. I've never done this before, so I'm looking for any pointers that I can get. What should I put the butter in to nuke it? Do I break up the stick, or leave it whole? Should I let it warm for a few minutes at room temperature? Also, how long do I microwave it? That's all I can think of. If there are other things I need to know, please tell me. I'll share this recipe soon. It takes a 9 by 13 dish to bake in, and it calls for 2 pounds of shredded hash browns, so it's a lot. It's very good. Have a blessed day and don't work too hard. Kevin and Jilly ___ 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] CP Mulled Wine and Wassail (spiced cider)
CP Mulled Wine and Wassail (spiced cider) Happy the day before the day before Thanksgiving! this year has stunk beyond belief. I am so sorry that COVID has ruined so many plans we had with family for Thanksgiving. it's truly not fair, and I hate it for you, I hate it for me, and I hate it for everybody. SO. In honor of Thanksgiving and The Pilgrims and Netflix-being-so-awesome and also elastic-waist pants LOL You should enjoy yourself today, and tomorrow, and on Thursday, and on Friday just because rounding off the week sounds like a sensible thing to do. Gobble gobble by plugging in your crockpots so THEY work while you CHILLAX and eat. eat food. enjoy. and be merry. You can start off with: Mulled Wine serves 8 2 bottles dry red wine (I used Cabernet Sauvignon) 1 cup freshly squeezed orange juice (about 3 oranges) 2 more oranges (one to float on top, and one for garnish wedges) 3/4 cup white sugar 1/4 teaspoon allspice 1/4 teaspoon cinnamon 4 cinnamon sticks 4 whole cloves Open the wine and pour it into your slow cooker (use either a 4 or 6-quart). Squeeze the oranges to get 1 cup of juice. I'm sure you could get away with using store-bought juice, but the pulp floating around is what's kind of neat about mulled wine; it's more rustic this way. And oranges are in season. Stir in the sugar, and add the ground spices. Float the cinnamon sticks and whole cloves on top. Slice one of the oranges in rings, and float the rings on top. Cover and cook on high for 2 hours, or on low for 4. or: Wassail (spiced cider) serves 8 2 quarts apple cider 1 cup pineapple juice 1/2 cup honey 3 sticks cinnamon 2 whole cloves 1 whole orange, cut in rings (brandy, optional, to add after cooking to individual mugs.) Use a 4-6 quart crockpot. This makes 9 cups of juice. I *just* watched an Unwrapped episode where they explained the difference between cider and juice: you can't see through cider, because they use the whole apple. Put all of the ingredients into the crockpot. Wash your orange well, and cut off each end. Slice the remaining orange into rings, and float the pieces on the top of the juice. Cook on high for 2 hours, or on low for about 4. You want the juice completely hot, and the flavor of the cloves and the cinnamon to have permeated. Ladle into mugs. If you are going to add the brandy, put a shot into each mug, then top with the hot cider. 旅 旅 旅 旅 旅 The VERDICTS: Warm your bellies and your hearts --- be well. lots and lots of love to you and yours -- please take care. Enjoy your Thanksgiving and your family!! Happy Slow Cooking!! xoxo "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CINNAMON ROLL BREAKFAST CASSEROLE
CINNAMON ROLL BREAKFAST CASSEROLE A delicious breakfast casserole that uses store-bought cinnamon rolls! 2 tubes 8 count each, Pillsbury Cinnamon Rolls 1/2 cup milk 4 eggs 1 tsp. cinnamon 1/4 cup maple syrup Open the cans of cinnamon rolls and cut each roll into 4 pieces. Lay the rolls in a 9 X 13 inch baking dish that has been sprayed with non-stick cooking spray. In a bowl, combine the eggs, milk, cinnamon and syrup. Pour over the cinnamon rolls making sure everything is covered. Bake in a 350F oven for about 20 to 25 minutes or until the rolls are puffed up and slightly browned. In a microwave safe bowl, heat the icing that came with the cinnamon rolls in the microwave for a few seconds. Drizzle over the casserole. Serve warm and enjoy! NOTES Be careful not to over-heat the icing in the microwave. It will turn to liquid if you heat it too long. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CP Dump Cake in the slow cooker
CP Dump Cake in the slow cooker Happy Monday, Slow Cookerers! This is an awesome dessert to have in your slow cooker arsenal. Maybe Dump Cake isn't the best term to use --- it sort of sounds icky, but I promise that the end result is magically delicious. I've wanted to post a "dump cake" recipe for a while --- but was a little worried about how it would look. I mean, I'm supposed to be a PROFESSIONAL and all --- and don't professionals keep under wraps that they shoo the kids out of the kitchen so they can lick pie filling off the lid of the can with no one watching? You'll love this customizeable recipe. If you don't care for canned cherry filling or chocolate cake, use apple pie filling or even canned peach slices in syrup with a yellow cake mix. Although I have not tried it myself yet, I've had readers say they have used canned pumpkin pie filling and a spice cake mix, which sounds absolutely delicious!! Slow Cooker Dump Cake serves 6 to 8 2 (21-ounce) cans pie filling 1 (15-ounce) box cake mix (we are gluten free, so that's what I use.) 1 stick (1/2 cup) butter, melted (my butter is salted; it really doesn't matter) 1 tablespoon water The Directions Use a 4-quart slow cooker sprayed well with cooking spray. If you have a 6-quart and that's it, reduce cooking time by about a 1/3. Dump out the pie filling into the bottom of your prepared slow cooker. (don't forget to lick the cans! that stuff is GOOD.) (PS: don't cut your tongue.) In a large mixing bowl, mix together together the cake mix, melted butter, and water. You're going to have a crumbly cake mix, but what you're really trying to do is to "wet" all of the powder. (go ahead and eat a few spoonfuls of the mix. there's no eggs, and again, that stuff is GOOD.) Pour this evenly over the top of the canned filling. Cover, and cook on high for 2 to 3 hours, or on low for about 4 to 5 hours. Uncover, and continue to cook on high for another 30 minutes or so to release condensation. Your cake is finished when the dough is set, and you can poke at it with your finger and not get a bunch of goop (technical term) on it. The filling will bubble up and be intertwined with the cake mix. Spoon into bowls and eat warm or at room temperature. Enjoy! The Verdict Holy crazy mama, this is Uh.Maze.Ing. it's SUPER DUPER hot when right out of the crock--- be careful! I hope you enjoy yourday! Happy Slow Cooking!! "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Sugar’s ROOT BEER FLOAT CAKE with Root beer Icing
Sugar’s ROOT BEER FLOAT CAKE with Root beer Icing If you plan to make this a double layered cake, you will need to make 2 cakes. You will have to bake the cakes separately for best results. You will also have to make an extra batch of Icing. What You Will Need: 1 box yellow cake mix with pudding in mix (18.25 oz.) 1 box vanilla instant Jell-O pudding mix (5.1 oz.) 1 1/4 cups root beer 1/2 cup vegetable oil 4 large eggs 1 Tea Spoon Root Beer Extract if you can find it. (optional) Dad’s Root beer Candy (any root beer candy will work. I like Dad’s or A best) root beer glaze Instructions at the bottom Directions: Preheat oven to 350. Grease, flour or spray Pam a 9 by 13 cake dish or a 10" fluted cake pan. (I like to use my 9 by 13 cake pan and I like to use butter flavor Pam) In a large bowl, combine cake mix, pudding mix, oil, eggs and root beer extract if desired. Beat at medium speed with an electric mixer until smooth. Spoon batter into prepared pan. bake 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes. Remove from pan, let cool completely on a wire rack. Spoon glaze over cooled cake. ROOT BEER GLAZE: 2 cups powdered sugar (1 Box) 3 Table spoon root beer. Use as much soda as you need until you find the right texture you like. Make sure it’s not too thick or too thin. In a small bowl, combine sugar, root beer, whisking until smooth. Sugar’s notes: Take your root beer candy and crush enough for your icing and filling if desired. Simply add crush candy pieces in to your icing and spread carefully in-between cakes if you are making a double layer cake. With left over icing, ice the entire cake. Enjoy Sugar Y "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Using pita Bread
Lovely, I love using pits instead of bread I love to use the spinich pita breads "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Gregory Yorke via Cookinginthedark Sent: Wednesday, November 4, 2020 4:54 AM To: 'Cooking in the Dark' Cc: gyo...@verizon.net Subject: Re: [CnD] Using pita Bread One of my favorites is to make a salad of cucumbers, onions, tomatoes and what ever you would like and put a little vinaigrette dressing on the salad. Stir the salad around so the dressing is through the entire salad. Cut the pita bread into 2 pieces and make a pocket in each piece, not splitting the outer crust. (Put your thumbs into the inner part of the pita and do not break the outer crust to make a pocket). Put the salad into each pocket and enjoy. You can use any type of salad dressing you like for your taste. -Original Message- From: Cookinginthedark On Behalf Of Kerryann Ifill via Cookinginthedark Sent: Wednesday, November 4, 2020 4:55 AM To: cookinginthedark@acbradio.org Cc: Kerryann Ifill Subject: [CnD] Using pita Bread Hi Everyone: I have a 12 pack of pita bread in the refrigerator, but I have no idea other than pita pizza what I can make with them. Any suggestions? Kerry ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] CROCKPOT CANDIED PECANS
Go for it! Sounds lovely sugar "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, November 2, 2020 5:11 AM To: 'Cooking in the Dark' Cc: diane.fa...@gmail.com Subject: Re: [CnD] CROCKPOT CANDIED PECANS Sugar and Pamela, Definitely want to make these. I have a mix called gingerbread spices that I got from King Arthur. Thinking of using it instead of the cinnamon. Would welcome an opinion. Diane -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Sunday, November 1, 2020 8:25 PM To: 'Cooking in the Dark' Cc: pamelafairch...@comcast.net Subject: Re: [CnD] CROCKPOT CANDIED PECANS Sugar, these are on my list for this year too. Thank you for sending this one that uses real sugar and nuts. I was afraid I was going to have to modify one made for using substitutes, which I am not able to use. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Saturday, October 31, 2020 10:52 AM To: CND List Cc: Sugar Lopez Subject: [CnD] CROCKPOT CANDIED PECANS CROCKPOT CANDIED PECANS These are at the top of my holiday MUST MAKE list. Great DIY holiday gift. This recipe works well with almonds, cashews or walnuts! Prep Time: 5 Minutes Cook Time: 3 Hours Total Time: 3 Hours 5 Minutes Serves: 10 -12 Calories:299 1 cup Sugar 1/2 cup Brown Sugar 1.5 Tablespoons Cinnamon 1 Egg White 2 teaspoon vanilla 4 cups Pecans or almonds, cashews or walnuts 1/4 cup Water In a large bowl, mix together sugar, brown sugar and cinnamon. Set aside. In a separate, bowl whisk together egg white and vanilla until it becomes a little frothy. Place pecans into a slow cooker prepared with cooking spray. ( I used a 4.5 qt crockpot for this single batch). Pour egg white mixture over pecans and stir until nuts are evenly coated. Next sprinkle cinnamon sugar over pecans, and stir until nuts are all coated well with sugar. Cook covered on LOW for 3 hours, stirring every 20 minutes. When 20 minutes are left, pour 1/4 cup of water into the crockpot and stir. This will make the outer shell nice and crunchy. When cooking time is up, spread nuts out on a cookie sheet to cool for 15/20 minutes. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] CROCKPOT CANDIED PECANS
Pamela, You are welcome. I make them every year and you can use any nut. Sugar "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Sunday, November 1, 2020 5:25 PM To: 'Cooking in the Dark' Cc: pamelafairch...@comcast.net Subject: Re: [CnD] CROCKPOT CANDIED PECANS Sugar, these are on my list for this year too. Thank you for sending this one that uses real sugar and nuts. I was afraid I was going to have to modify one made for using substitutes, which I am not able to use. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Saturday, October 31, 2020 10:52 AM To: CND List Cc: Sugar Lopez Subject: [CnD] CROCKPOT CANDIED PECANS CROCKPOT CANDIED PECANS These are at the top of my holiday MUST MAKE list. Great DIY holiday gift. This recipe works well with almonds, cashews or walnuts! Prep Time: 5 Minutes Cook Time: 3 Hours Total Time: 3 Hours 5 Minutes Serves: 10 -12 Calories:299 1 cup Sugar 1/2 cup Brown Sugar 1.5 Tablespoons Cinnamon 1 Egg White 2 teaspoon vanilla 4 cups Pecans or almonds, cashews or walnuts 1/4 cup Water In a large bowl, mix together sugar, brown sugar and cinnamon. Set aside. In a separate, bowl whisk together egg white and vanilla until it becomes a little frothy. Place pecans into a slow cooker prepared with cooking spray. ( I used a 4.5 qt crockpot for this single batch). Pour egg white mixture over pecans and stir until nuts are evenly coated. Next sprinkle cinnamon sugar over pecans, and stir until nuts are all coated well with sugar. Cook covered on LOW for 3 hours, stirring every 20 minutes. When 20 minutes are left, pour 1/4 cup of water into the crockpot and stir. This will make the outer shell nice and crunchy. When cooking time is up, spread nuts out on a cookie sheet to cool for 15/20 minutes. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CROCKPOT CANDIED PECANS
CROCKPOT CANDIED PECANS These are at the top of my holiday MUST MAKE list. Great DIY holiday gift. This recipe works well with almonds, cashews or walnuts! Prep Time: 5 Minutes Cook Time: 3 Hours Total Time: 3 Hours 5 Minutes Serves: 10 -12 Calories:299 1 cup Sugar 1/2 cup Brown Sugar 1.5 Tablespoons Cinnamon 1 Egg White 2 teaspoon vanilla 4 cups Pecans or almonds, cashews or walnuts 1/4 cup Water In a large bowl, mix together sugar, brown sugar and cinnamon. Set aside. In a separate, bowl whisk together egg white and vanilla until it becomes a little frothy. Place pecans into a slow cooker prepared with cooking spray. ( I used a 4.5 qt crockpot for this single batch). Pour egg white mixture over pecans and stir until nuts are evenly coated. Next sprinkle cinnamon sugar over pecans, and stir until nuts are all coated well with sugar. Cook covered on LOW for 3 hours, stirring every 20 minutes. When 20 minutes are left, pour 1/4 cup of water into the crockpot and stir. This will make the outer shell nice and crunchy. When cooking time is up, spread nuts out on a cookie sheet to cool for 15/20 minutes. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CP Dry Rub Ribs with Baked Apple Chutney
CP Dry Rub Ribs with Baked Apple Chutney Howdy, Slow-Cookerers! I hope your week is going well! This is a fantastic fall spiced rib recipe -- I think you'll really enjoy it. I get a lot of questions about cooking with water or liquid --- this recipe doesn't ask for cooking liquid. I know that the "old school" method of crockpotting asked that you add 1 cup of liquid per pound of meat. This is not necessary. ;-) The new pots on the market all seal really well while they are in use and your meat will cook nicely in it's own juices -- which is fantastic because you won't end up with soggy or water-logged meat. And nobody wants that!! And here is the recipe --- enjoy!! Dry Rub Ribs with Baked Apple Chutney serves 4 1 rack baby ribs (approx 3 pounds) 1 tablespoon ground nutmeg 1 tablespoon paprika 1 tablespoon ground ginger 1 tablespoon kosher salt 1 teaspoon ground cinnamon 1 1/2 teaspoons ground black pepper 4 Granny Smith Apples, peeled and diced Use a 6-quart slow cooker. Place the ribs into the insert (you may need to cut them in half to get them to fit nicely). In a small mixing bowl, combine the nutmeg, paprika, ginger, salt, cinnamon, and pepper. Rub this spice blend evenly over all sides of the ribs. Dump the apple on top. Cover, and cook on low for 6 to 7 hours. Serve the ribs with a spoonful of cooked apple on top. The Verdict. Baked apples and ribs are a natural pairing, and this recipe combines two favorites in one pot. Rib purists will find the pork is beautifully seasoned without needing additional sauce. But it's up to you -- if you feel like sauce is needed, feel free to dip with your favorite bbq sauce. HEY STEPH, I don't like ribs. Can I use Pork Chops? yup! How about chicken thighs? Fine with me! Just keep the poundage the same. :-) Enjoy!! have a great evening! happy slow cooking! "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CP Witches Brew
CP Witches Brew Hello there, Slow Cookerers!! witch's Brew is a super fun drink that you should make for all of the little goblins in your life. Originally written a super long time ago -- because I no longer have a 5-year old!! Happy almost-Halloween! We had a play date today, and my 5-year-old taste-testers couldn't get enough of this stuff. The comments I overheard were priceless: "it doesn't taste like there are spiders or lizards or bugs in it" "how did your mom even know how to make this?" "is my tongue green yet?" "I've never had ice cream in a drink before" "I guess this is why witches have green faces" This is a super easy hot beverage to whip up, and tastes like a lovely citrus cocktail. I'm sure you could put a shot or two of something in there if you are planning on serving adults. The Ingredients. serves 8-10 2 quarts apple juice 2 quarts pineapple juice (or thereabouts. the canned holds 1 quart, 14 oz) 1/4 teaspoon allspice 1 box (6 ounces) lime jello powder 5-6 whole star anise * orange sherbert (to add before serving) * I wouldn't go out of my way to purchase star anise if you don't already have it in the house. It looks neat floating in the pot (like little spiders), and provides a touch of a licorice taste, but not enough to justify the expense. If you really want a tad bit of licorice flavor, throw in a few jelly beans and call it a day. The Directions. You will need a 5.5 quart or larger slow cooker. If you only have a smaller one in the house, you'll need to cut down the juice quantities. Pour in the juices, and add the allspice. Stir in the jello powder, and float the star anise (if using) on top. Cover and cook on low for about 5 hours, or on high for about 3. Serve with a scoop of orange sherbert---it will cool the beverage down enough for small children to enjoy right away, and creates a fun foamy slimy film---perfect for Halloween. The Verdict. Delicious. It's quite limey in flavor, and a really fun color. I debated whether or not to thrown in a handful of grapes to mimic eyeballs, and am glad I decided not to. I think the possible choking hazard thing would worry me too much. My little friends were thrilled with their after-school snack (I promise I fed them lunch before filling them up with sugar!) and I received many sticky hugs and thank yous. I also taught them my favorite joke of all time: What's Ernie's favorite ice cream? SureBert! hahahahahahaa Have a fantastic Halloween. Be safe! "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] CP Cinnamon And Sugar Almonds
The instructions say: " The Directions. Use a 4-quart slow cooker (you can also use a 6-quart, but be sure to check often because they will cook a bit faster). Spray the stoneware well with cooking spray. This is the inside of your cp If your cp has a ceramic liner like mine, thus the stonewall or stoneware" HTH Sugar "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Monday, October 26, 2020 4:39 PM To: 'Cooking in the Dark' Cc: meward1...@gmail.com Subject: Re: [CnD] CP Cinnamon And Sugar Almonds What is this cooked in? I don't understand about the stoneware well. Mine is just a regular pan, though it's oval, flat on the bottom with sides at right angles to the floor. That's hardly a well. Do you know what they are talking about? Thanks. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Monday, October 26, 2020 2:26 PM To: CND List Cc: Sugar Lopez Subject: [CnD] CP Cinnamon And Sugar Almonds CP Cinnamon And Sugar Almonds HAPPY MONDAY TO ALL! These sugar covered almonds are not only an O'Dea favorite, they are an Internet favorite. Pinterest has let me know that this recipe has been shared over 58,000 times. If you can hold yourself back from eating them all, these make *excellent* gifts. Seal in an airtight container and eat right away or store them in the fridge. Cinnamon and Sugar Roasted Almonds serves about 10 cooking spray 1 1/2 cups sugar (try not to freak out on me) 3 tablespoons cinnamon 1/8 teaspoon kosher salt 1 egg white 1 1/2 teaspoons vanilla extract 3 1/4 cups whole raw almonds (that's what was in the packages I bought; it's a weird measurement) parchment paper or aluminum foil The Directions. Use a 4-quart slow cooker (you can also use a 6-quart, but be sure to check often because they will cook a bit faster). Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside. In a larger mixing bowl, whisk together the egg white and vanilla extract. Pour the almonds into this bowl and stir well to coat. Add your cinnamon mixture to the top of the nuts and toss with spoons to fully coat (too many nuts to do the plastic bag toss---you'd have to do batches). Put the almonds into the slow cooker and cover. Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the almonds on the side of the crock from getting too crispy. When the nuts are all hot and toasty, let them cool fully on a length of foil or parchment paper. When fully cool, store in an air-tight container. The Verdict. I never had the chance to store my almonds in an air-tight container. Adam and the kids kept taste-testing them, and my dad came over to borrow a drill (or some tool, I wasn't really paying attention, and this was a while ago) and I left the house to go to Trader Joe's. When I got back, there were about 6 nuts left and cinnamon and sugar was strewn all over the counter top. :-) "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CP Cinnamon And Sugar Almonds
CP Cinnamon And Sugar Almonds HAPPY MONDAY TO ALL! These sugar covered almonds are not only an O'Dea favorite, they are an Internet favorite. Pinterest has let me know that this recipe has been shared over 58,000 times. If you can hold yourself back from eating them all, these make *excellent* gifts. Seal in an airtight container and eat right away or store them in the fridge. Cinnamon and Sugar Roasted Almonds serves about 10 cooking spray 1 1/2 cups sugar (try not to freak out on me) 3 tablespoons cinnamon 1/8 teaspoon kosher salt 1 egg white 1 1/2 teaspoons vanilla extract 3 1/4 cups whole raw almonds (that's what was in the packages I bought; it's a weird measurement) parchment paper or aluminum foil The Directions. Use a 4-quart slow cooker (you can also use a 6-quart, but be sure to check often because they will cook a bit faster). Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside. In a larger mixing bowl, whisk together the egg white and vanilla extract. Pour the almonds into this bowl and stir well to coat. Add your cinnamon mixture to the top of the nuts and toss with spoons to fully coat (too many nuts to do the plastic bag toss---you'd have to do batches). Put the almonds into the slow cooker and cover. Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the almonds on the side of the crock from getting too crispy. When the nuts are all hot and toasty, let them cool fully on a length of foil or parchment paper. When fully cool, store in an air-tight container. The Verdict. I never had the chance to store my almonds in an air-tight container. Adam and the kids kept taste-testing them, and my dad came over to borrow a drill (or some tool, I wasn't really paying attention, and this was a while ago) and I left the house to go to Trader Joe's. When I got back, there were about 6 nuts left and cinnamon and sugar was strewn all over the counter top. :-) "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] SQUASH CASSEROLE
SQUASH CASSEROLE MAKES 16 SERVINGS 2 POUNDS FRESH SQUASH, CHOPPED 1 LARGE ONION, CHOPPED 2 CUPS SHREDDED AMERICAN CHEESE 2 EGGS, LIGHTLY BEATEN 1 SLEEVE SALTINE CRACKERS 1/4 STICK BUTTER Preheat the oven to 350 . In a saucepan cook the squash and onion in water over medium heat until fork tender. Drain the squash and onion. Mix in the cheese and eggs. Pour the mixture into a buttered 13 x 9-inch baking dish. Crush the crackers and sprinkle over the casserole. Melt the butter and pour it over the crackers. Bake for 1 hour or until golden brown. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Baked Parmesan Tomatoes
Baked Parmesan Tomatoes 2-3 large beefsteak tomatoes 1 cup shaved parmesan cheese 1 Tbsp dried basil 2 Tbsp fresh Italian parsley, roughly chopped Preheat your oven to 400 degrees. Butter a baking sheet. Slice the tomatoes into 1/4" slices and arrange on the baking sheet. Top each slice with enough parmesan to cover the top, as well as a sprinkling of basil. Bake for 10 minutes, until the cheese is melted and bubbly. Top with the fresh chopped Italian parsley. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] honey lentils abean dinner
Hi Do you still need it? Sugar "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Angela Palmer via Cookinginthedark Sent: Wednesday, October 21, 2020 6:36 PM To: cookinginthedark@acbradio.org Cc: Angela Palmer Subject: [CnD] honey lentils abean dinner Hello ∫ugar, Can you repost your recipe for honey letils abean dinner ,thank you in .advance. Angela ___ 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] Avocado Veggie Sandwich
I remember that! "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Wednesday, October 21, 2020 7:03 PM To: 'Cooking in the Dark' Cc: Wendy Subject: Re: [CnD] Avocado Veggie Sandwich I used to go to Baker Square, which is famous for its pies, or it used to be. The sandwich recipe mentioned here reminded me of an Avocado-Tomato Sandwich they served, & it too was delicious. Wendy ___ 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] Avocado Veggie Sandwich
Avocado Veggie Sandwich by American Diabetes Association Diabetic/Vegetarian meal Avocado is full of healthy, monounsaturated fat that is good for your cholesterol and will not raise your blood sugar. This is a veggie sandwich, but if you really need your meat you could add turkey or chicken. Prep time15 min Servings4 Servings Servings:1 sandwich Nutrition Facts Amount per serving Calories, 220 Total Fat, 11g Saturated Fat, 1g Cholesterol, 0mg Sodium, 180mg Total Carbohydrate, 29g Dietary Fiber, 9g Total Sugars, 4g Protein, 8g Potassium, 500mg Ingredients US Metric avocado (cored and cut in half) 4 teaspoons sunflower seeds 1/2 large cucumber (sliced 4 radishes (sliced) 2 roma (plum) tomatoes (sliced) 4 1/2 ounces whole wheat sandwich thins ( each) Directions 1. Gently remove the insides of the avocado from shell. Sugar's note, what I do is cut in half and peel off the skin. If you can't peel the skin off try using a spoon to scoop it out. with a knife Cut avocado into thin slices 2. Spread 1/4 of the avocado slices on bottom piece of sandwich thin. Sprinkle with 1 Tbsp. sunflower seeds. Top with 4-5 cucumber slices, 4-5 radish slices and 3 tomato slices. Place top piece of sandwich thin on sandwich. 3. Repeat process for remaining 3 sandwiches. Sugar’s note: I always enjoy adding Alpha Sprouts to my sandwiches. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] What’s the Best Substitute for Soy Sauce? Here Are 6 Delicious Options
I don't think it does. I'd read the label or get help to make sure. Smile sugar "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Monday, October 19, 2020 4:15 PM To: 'Cooking in the Dark' Cc: Wendy Subject: Re: [CnD] What’s the Best Substitute for Soy Sauce? Here Are 6 Delicious Options Thanks. I like Worcestershire sauce & I had thought it contained soy. Nice to know. Wendy -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sugar Lopez via Cookinginthedark Sent: Monday, October 19, 2020 4:14 PM To: CND List Cc: Sugar Lopez Subject: [CnD] What’s the Best Substitute for Soy Sauce? Here Are 6 Delicious Options Got this from another source: What’s the Best Substitute for Soy Sauce? Here Are 6 Delicious Options By: Katherine <https://www.purewow.com/contributor/katherine-gillen> Gillen It gives marinades a boost of umami, it makes a mean sauce for stir-fries <https://www.purewow.com/recipes/chicken-snap-pea-stir-fry-recipe> and you can’t have sushi <https://www.purewow.com/recipes/vegetarian-sushi-cups> or dumplings <https://www.purewow.com/entry_detail/recipe/9864/Pork-Dumplings.htm> without it on the side. Yep, soy sauce is one of our pantry heroes. It’s salty, tangy and savory in all the right ways, not to mention versatile. But if you have a soy or wheat allergy, the condiment is off-limits. Or maybe you’re watching your sodium intake and just trying to avoid it. Is there a worthy substitute for soy sauce? Yep, in fact, there are six. But first, what is soy sauce? Chinese in origin, the salty brown liquid is actually made from a fermented paste of soybeans, roasted grains, brine (aka saltwater) and a mold called kōji. (Fun fact: It dates back to the Western Han dynasty in 206 B.C. and was historically used as a way to stretch salt, a luxurious and expensive commodity.) Traditional soy sauce takes months to make. First, soybeans are soaked and cooked, and wheat is roasted and crushed. Then the mixture is inoculated with kōji, mixed with brine and left to brew. The liquid is pressed from the solids, pasteurized and bottled, and voilà, it finally ends up on your table. Depending on the country and region of origin, soy sauce can taste different from bottle to bottle, and there are endless varieties and flavors. (Light, dark, sweet and thick are common ones.) But if you’re avoiding soy sauce (or just plain ran out), don’t worry. You can substitute other comparable ingredients. 6 substitutes for soy sauce 1. Tamari If you’re not dealing with a soy allergy or monitoring your sodium intake, tamari is the closest in taste to regular soy sauce. That’s because it’s also made from soybeans and brewed in a similar way, but it doesn’t contain wheat, so it’s gluten-free. 2. Worcestershire sauce Another fermented sauce, this British condiment usually contains a blend of malt vinegar, anchovies, spices, sugar, salt, garlic, onions, tamarind extract and molasses. It has the same umami quality as soy sauce, but much less sodium and no soy or gluten. (But if you’re allergic to shellfish or seafood, you’ll want to skip it.) 3. Coconut aminos A sauce made from fermented coconut sap, coconut aminos has an umami flavor profile that’s similar to soy sauce. It’s a little bit sweeter, but it’s also lower in sodium (about 90 milligrams per teaspoon compared to 290 milligrams in soy sauce) and gluten-free. 4. Liquid aminos Liquid aminos (such as Bragg <https://www.walmart.com/ip/Bragg-All-Natural-Liquid-Aminos-All-Purpose-Seasoning-16-Fl-Oz/29823609> ) is a liquid protein concentrate that’s made from soybeans but not fermented. Like coconut aminos, it’s gluten-free, but it does contain soy and has a similar sodium content. It tastes a lot like soy sauce, albeit milder and sweeter. 5. Dried mushrooms If you need a substitute for soy sauce that’s gluten- and soy-free and low in sodium, dried shiitake mushrooms can work in a pinch. Rehydrate the mushrooms in water, then use that soaking liquid in place of the soy sauce. It’s not the closest substitute in the bunch, but it packs an umami punch. 6. Fish sauce This funky condiment is made from fish or krill that’s fermented in salt for up to two years. It has a savory, umami quality like soy sauce, but you probably won’t want to substitute it in equal amounts. (It’s pretty fishy, after all.) With the exception of fish sauce, these six substitutes for soy sauce can be swapped in a one-to-one ratio, but we always recommend tasting as you go for best results. Want to make a homemade substitute for soy sauce? Here’s how. Ingredients: *
[CnD] What’s the Best Substitute for Soy Sauce? Here Are 6 Delicious Options
Got this from another source: What’s the Best Substitute for Soy Sauce? Here Are 6 Delicious Options By: Katherine <https://www.purewow.com/contributor/katherine-gillen> Gillen It gives marinades a boost of umami, it makes a mean sauce for stir-fries <https://www.purewow.com/recipes/chicken-snap-pea-stir-fry-recipe> and you can’t have sushi <https://www.purewow.com/recipes/vegetarian-sushi-cups> or dumplings <https://www.purewow.com/entry_detail/recipe/9864/Pork-Dumplings.htm> without it on the side. Yep, soy sauce is one of our pantry heroes. It’s salty, tangy and savory in all the right ways, not to mention versatile. But if you have a soy or wheat allergy, the condiment is off-limits. Or maybe you’re watching your sodium intake and just trying to avoid it. Is there a worthy substitute for soy sauce? Yep, in fact, there are six. But first, what is soy sauce? Chinese in origin, the salty brown liquid is actually made from a fermented paste of soybeans, roasted grains, brine (aka saltwater) and a mold called kōji. (Fun fact: It dates back to the Western Han dynasty in 206 B.C. and was historically used as a way to stretch salt, a luxurious and expensive commodity.) Traditional soy sauce takes months to make. First, soybeans are soaked and cooked, and wheat is roasted and crushed. Then the mixture is inoculated with kōji, mixed with brine and left to brew. The liquid is pressed from the solids, pasteurized and bottled, and voilà, it finally ends up on your table. Depending on the country and region of origin, soy sauce can taste different from bottle to bottle, and there are endless varieties and flavors. (Light, dark, sweet and thick are common ones.) But if you’re avoiding soy sauce (or just plain ran out), don’t worry. You can substitute other comparable ingredients. 6 substitutes for soy sauce 1. Tamari If you’re not dealing with a soy allergy or monitoring your sodium intake, tamari is the closest in taste to regular soy sauce. That’s because it’s also made from soybeans and brewed in a similar way, but it doesn’t contain wheat, so it’s gluten-free. 2. Worcestershire sauce Another fermented sauce, this British condiment usually contains a blend of malt vinegar, anchovies, spices, sugar, salt, garlic, onions, tamarind extract and molasses. It has the same umami quality as soy sauce, but much less sodium and no soy or gluten. (But if you’re allergic to shellfish or seafood, you’ll want to skip it.) 3. Coconut aminos A sauce made from fermented coconut sap, coconut aminos has an umami flavor profile that’s similar to soy sauce. It’s a little bit sweeter, but it’s also lower in sodium (about 90 milligrams per teaspoon compared to 290 milligrams in soy sauce) and gluten-free. 4. Liquid aminos Liquid aminos (such as Bragg <https://www.walmart.com/ip/Bragg-All-Natural-Liquid-Aminos-All-Purpose-Seasoning-16-Fl-Oz/29823609> ) is a liquid protein concentrate that’s made from soybeans but not fermented. Like coconut aminos, it’s gluten-free, but it does contain soy and has a similar sodium content. It tastes a lot like soy sauce, albeit milder and sweeter. 5. Dried mushrooms If you need a substitute for soy sauce that’s gluten- and soy-free and low in sodium, dried shiitake mushrooms can work in a pinch. Rehydrate the mushrooms in water, then use that soaking liquid in place of the soy sauce. It’s not the closest substitute in the bunch, but it packs an umami punch. 6. Fish sauce This funky condiment is made from fish or krill that’s fermented in salt for up to two years. It has a savory, umami quality like soy sauce, but you probably won’t want to substitute it in equal amounts. (It’s pretty fishy, after all.) With the exception of fish sauce, these six substitutes for soy sauce can be swapped in a one-to-one ratio, but we always recommend tasting as you go for best results. Want to make a homemade substitute for soy sauce? Here’s how. Ingredients: * 2 tablespoons beef bouillon (regular or low-sodium) * 1 teaspoon molasses * 1 teaspoon apple cider vinegar * Pinch of ground ginger * Pinch of garlic powder * Freshly ground black pepper, to taste Directions: In a small saucepan over medium-high heat, combine the beef bouillon, molasses, apple cider vinegar, ground ginger and garlic powder with ¾ cup water. Bring to a boil, then lower the heat and simmer until the liquid is reduced to your desired flavor strength, 10 to 12 minutes. Season to taste with a few cracks of freshly ground black pepper. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofund
Re: [CnD] Cp HONEY LENTILS and BEAN DINNER
Soy Sauce Substitute Source : Better Homes and Gardens low sodium cookbook It keeps well in the refrigerator so you can double or triple the batch. Makes about 1/2 cup 2 Tablespoon Sodium Free Beef Bouillon (regular stuff is loaded with salt) 2 teaspoon Red Wine Vinegar 1 teaspoon unsulfered Molasses 1/8 teaspoon Ground Ginger dash Black Pepper dash Garlic Powder 3/4 cup Water In small sauce pan, combine and boil gently uncovered about 5 minutes or til mixture is reduced to 1/2 cup. Store in refrigerator. Stir before using. Yield: 8 Servings Calories 10 Total Fat 0 gr Saturated Fat 0 gr Polyunsaturated Fat 0 gr Monounsaturated Fat 0 gr Cholesterol 0 mg Sodium 5 mg Potassium 14 mg Carbohydrates 2 gr Dietary Fiber 0 gr Protein 0 gr "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Monday, October 19, 2020 1:29 PM To: 'Cooking in the Dark' Cc: Wendy Subject: Re: [CnD] Cp HONEY LENTILS and BEAN DINNER Is there a substitute for soy? I am told to use it in moderation with my history of cancer. Thanks. Wendy -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sugar Lopez via Cookinginthedark Sent: Monday, October 19, 2020 1:58 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Cp HONEY LENTILS and BEAN DINNER Cp HONEY LENTILS and BEAN DINNER Crocktober 19, 2020 Happy Monday, Slow Cookerers! Last night I revisited my favorite vegetarian dinner. The only change I made to the Original Recipe was that I used a can of drained and rinsed black beans instead of garbanzo beans because my 8 year old doesn't like garbanzos. I also added about a cup of shredded butternut squash. Trader Joe's sells the spirals next to the carrots and I figured it was a great way to get a few more vitamins into the kids. If you can't find the already peeled and either cubed squash or shredded squash you can add some sweet potato to bulk up the meal. It tasted WONDERFUL. The red onion is important --- don't email me and ask to use a yellow one. Because if you do I'll probably say it's fine but I'd really rather you use a red one. ;HONEY LENTILS and BEAN DINNER serves 6, over white or brown rice. Freezes well. 1 1/2 cups lentils ((brown or green) 3 cups water 1/2 red onion, diced 1 (15-ounce) can black beans, drained and rinsed 1/2 cup shredded or chopped carrot 1 cup peeled and cubed or shredded butternut squash 1 teaspoon kosher salt 1 teaspoon dried mustard 1/4 teaspoon ground ginger 2 tablespoons soy sauce (La Choy or Tamari Wheat Free are GF) 1/3 cup honey (and maybe another 1 tablespoon later to taste) 1 dried bay leaf or 2 fresh The Directions. I used a 4 quart crockpot. The awesome thing about lentils (actually, there are a few awesome things) is that they are cheap, full of fiber, and you don't have to pre-soak them. You really should rinse them off, though. Put the lentils into your crockpot. Add the water. Chop up the onion, and add along with the carrots and squash. Drain and rinse the beans and add. Stir in the dried mustard, salt, and ginger. Add the soy sauce and honey. Stir to combine. Float the bay leaf (ves) on top. Cover and cook on low for 6-8 hours, or on high for 3-5. Taste. If desired, stir in an extra tablespoon of honey. Serve with white or brown rice. DELICIOUS. I was so happy to watch the kids lick their bowls clean!! -) "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cp HONEY LENTILS and BEAN DINNER
Cp HONEY LENTILS and BEAN DINNER Crocktober 19, 2020 Happy Monday, Slow Cookerers! Last night I revisited my favorite vegetarian dinner. The only change I made to the Original Recipe was that I used a can of drained and rinsed black beans instead of garbanzo beans because my 8 year old doesn't like garbanzos. I also added about a cup of shredded butternut squash. Trader Joe's sells the spirals next to the carrots and I figured it was a great way to get a few more vitamins into the kids. If you can't find the already peeled and either cubed squash or shredded squash you can add some sweet potato to bulk up the meal. It tasted WONDERFUL. The red onion is important --- don't email me and ask to use a yellow one. Because if you do I'll probably say it's fine but I'd really rather you use a red one. ;HONEY LENTILS and BEAN DINNER serves 6, over white or brown rice. Freezes well. 1 1/2 cups lentils ((brown or green) 3 cups water 1/2 red onion, diced 1 (15-ounce) can black beans, drained and rinsed 1/2 cup shredded or chopped carrot 1 cup peeled and cubed or shredded butternut squash 1 teaspoon kosher salt 1 teaspoon dried mustard 1/4 teaspoon ground ginger 2 tablespoons soy sauce (La Choy or Tamari Wheat Free are GF) 1/3 cup honey (and maybe another 1 tablespoon later to taste) 1 dried bay leaf or 2 fresh The Directions. I used a 4 quart crockpot. The awesome thing about lentils (actually, there are a few awesome things) is that they are cheap, full of fiber, and you don't have to pre-soak them. You really should rinse them off, though. Put the lentils into your crockpot. Add the water. Chop up the onion, and add along with the carrots and squash. Drain and rinse the beans and add. Stir in the dried mustard, salt, and ginger. Add the soy sauce and honey. Stir to combine. Float the bay leaf (ves) on top. Cover and cook on low for 6-8 hours, or on high for 3-5. Taste. If desired, stir in an extra tablespoon of honey. Serve with white or brown rice. DELICIOUS. I was so happy to watch the kids lick their bowls clean!! -) "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] LOADED CAULIFLOWER (low carb, keto)
LOADED CAULIFLOWER (low carb, keto) This loaded cauliflower, made with butter, sour cream, chives, cheddar cheese and bacon, is the ultimate in low carb comfort food! Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 6 people Calories 199kcal 1 pound cauliflower florettes 4 oz sour cream 1 cup grated cheddar cheese 2 slices cooked bacon crumbled 2 Tbsp snipped chives 3 Tbsp butter 1/4 tsp garlic powder salt and pepper to taste Cut the cauliflower into florettes and add them to a microwave safe bowl. Add 2 Tbsp of water and cover with cling film. Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two. (Alternately, steam your cauliflower the conventional way. You may need to squeeze a little water out of the cauliflower after cooking.) Add the cauliflower to a food processor and process until fluffy. Add the butter, garlic powder, and sour cream and process until it resembles the consistency of mashes potatoes. Remove the mashed cauliflower to a bowl and add most of the chives, saving some to add to the top later. Add half of the cheddar cheese and mix by hand. Season with salt and pepper. Top the loaded cauliflower with the remaining cheese, remaining chives and bacon. Put back into the microwave to melt the cheese or place the cauliflower under the broiler for a few minutes. I visually divide the cauliflower into sixths. Serving size is approximately 1/3-1/2 cup. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] HOLIDAY SNACK MIX
HOLIDAY SNACK MIX Makes 16 to 18 servings. 3 c. cinnamon toast flavor cereal 2 c. chocolate bear-shaped graham snacks 2 c. peanuts 1 1/2 c. red and green candy-coated chocolate pieces In large mixing bowl, combine cereal, graham snacks, peanuts and chocolate pieces. Pour mixture into container with lid. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] ONE-PAN SWEET POTATO BREAKFAST HASH
ONE-PAN SWEET POTATO BREAKFAST HASH 4 servings 1 sweet potato 1 tablespoon olive oil ½ red onion 1 clove garlic 2 bell peppers 1 jalapeño, optional 2 green onions 1 tablespoon fresh rosemary 4 eggs Dice the sweet potato Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potato, cover, and cook, stirring occasionally, for about 10 minutes, or until it begins to soften. While the sweet potato cooks, dice the red onion and mince the garlic. Add to the skillet. Dice and seed the bell peppers and add to the skillet. Dice the jalapeño, if using, and add. Chop the green onion and rosemary, if using fresh, and add to skillet. Cover and cook for about 5 minutes, or until the sweet potato is tender. Create 4 wells in the vegetable mixture, not too close to the edges of the skillet, but far enough apart that they aren't touching. Crack 1 egg into each well. Cover and cook for 3-5 minutes more, or the eggs are cooked to your liking. Breakfast is served! "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] HOT APPLE CIDER CINNAMON SPICE MIX
HOT APPLE CIDER CINNAMON SPICE MIX Prep Time: 5 mins Ready In: 5 mins 4 cups sugar 4 tablespoons ground cinnamon 1/2 tablespoon ground nutmeg 1/2 tablespoon ground cloves Mix all ingredients in a large bowl and fill into individual 8 oz. jars or if you are giving as a small present or party favors, put in 4 oz. jars.. Use about 1 tablespoon per quart of liquid. Less sweet liquids (like wine or cranberry juice) can use a little more. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Bisquit
A recipe I collected from the past: HOMEMADE BISQUICK: Master Mix developed at Purdue University. For cookies, muffins, chocolate and yellow cake, pancakes, waffles, coffee cakes, gingerbreads and biscuits. This quantity will yield 29 cups of mix. This is enough to make one batch of every item given below. Posted in Sugar's group years ago at Santa's Workshop https://groups.io/org/groupsio/Santas-Workshop INGREDIENTS: 5 lbs. all purpose flour 2 1/2 c. dry milk solids 3/4 c. double acting baking powder 3 tbsp. salt 1 tbsp. cream of tartar 1/2 c. sugar 2 lbs. vegetable shortening Or 1 pound plus 2 1/3 cups lard or salad oil. Stir baking powder, salt, cream of tartar, dry milk solids and sugar into unsifted flour. Then sift all together; cut shortening into above until mix looks like cornmeal. Place in two Tupperware Econo Canisters or in one Giant Canister. Store at room temperature. (If lard is substituted it must be refrigerated.) All the following recipes use the above mix. BISCUITS: 3 c. milk 3/4 c. water Blend; knead 10 strokes. Bake at 450 degrees for 10 minutes. Makes 1 dozen. PANCAKES: 3 c. milk 1 egg 1 1/2 c. water Just blend ingredients. Makes 18 medium size. MUFFINS: 3 c. mix 2 tbsp. sugar 1 egg 1 c. water Mix water and egg. Blend with dry ingredients. Bake at 450 degrees for 25 minutes. Makes 1 dozen. WAFFLES: 3 c. mix 1 egg 1/2 c. water Blend well. Makes 6 waffles. GINGERBREAD: 2 c. mix 1/4 c. sugar 1 egg 1/2 c. water 1/2 c. molasses 1/2 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. cloves Beat egg, water and molasses together. Blend dry ingredients. Gradually blend dry and liquid ingredients together. Makes 1 (8"x8"x2") pan. Bake at 350 degrees for 40 minutes. DROP COOKIES: 3 c mix 1 c. sugar 1 egg 1/3 c. water 1 tsp. vanilla 1/2 c. nuts or chocolate bits Blend and drop on cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Makes 4 dozen. COFFEE CAKE: 3 c. mix 1/2 c. sugar 1 egg 2/3 c. water TOPPING: 1/2 c. brown sugar 3 tbsp. butter 1/2 tsp. cinnamon Nuts or raisins Blend cake ingredients. Cover with topping. Bake at 400 degrees for 25 minutes. YELLOW OR CHOCOLATE CAKE: 3 c. mix 1 1/2 c. sugar 2 eggs 1 c. water 1 tsp. vanilla 1/2 c. cocoa for chocolate cake Blend sugar and mix. Beat eggs and water for 2 minutes. Add rest and beat. Makes 2 (8") cakes. Bake at 325 degrees for 25 minutes. MOLASSES SNAPS: 4 c. mix 1/2 c. sugar 1 beaten egg 1 tsp. cinnamon 3/4 tsp. ginger 3/4 tsp. cloves 1/2 tsp. soda 1 c. molasses Combine egg and molasses. Add dry ingredients. Chill. Roll in balls. Bake at 375 degrees for 10 to 12 minutes. Makes 4 dozen. ORANGE RAISIN CAKE: 3 c. mix 1 c. sugar 2 eggs, beaten 1 c. orange juice & water, combined Grated rind of 1 orange 2/3 c. raisins, chopped Stir sugar with mix. Combine liquid and eggs; add to mix. Beat 2 to 3 minutes. Stir in orange rind and raisins. Bake at 375 degrees for 30 minutes. Makes 2 (8") layer pans. Grease and flour pans. PIZZA CRUST: 2 1/2 c. mix 3/4 c. water 1 pkg. dry yeast Dissolve yeast in water. Add mix. Stir to combine. Knead slightly. Makes 2 (11"x15") crusts. Bake at 425 degrees. SMALL BATCH FOR 13 CUPS: 9 c. all-purpose flour 1 c dry milk 1/3 c. double acting baking powder 1 tbsp. salt 1 tsp. cream of tartar 1/4 c. sugar 2 c. vegetable shortening or 1 3/4 c. lard or salad oil. Enjoy. "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Thursday, October 15, 2020 7:43 PM To: 'Cooking in the Dark' Cc: Wendy Subject: [CnD] Bisquit What are the ingredients to make Bisquit from scratch? Thanks. Wendy ___ 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] group change
Agree, as owner a a couple of groups io groups myself, it is totally blind friendly sugar "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." Sugar https://www.gofundme.com/sugars-transplant-journey -Original Message- From: Cookinginthedark On Behalf Of Diane K. via Cookinginthedark Sent: Tuesday, October 13, 2020 3:23 PM To: Cookinginthedark@acbradio.org Cc: Diane K. Subject: [CnD] group change I'm glad this is fixed now. Is it possible to re-send the recipes which were sent while it was broken again. I missed them because I didn't know which link was the attachment. I think io.groups is a good thing, too. I'm on a couple of other lists and they all seem to work fine, not complicated and confusing like yahoo which I never could figure out. Diane K. ___ 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] are post back?
--- Begin Message --- Are post back? "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." Sugar https://www.gofundme.com/sugars-transplant-journey -Original Message- From: Cookinginthedark On Behalf Of Linda Permar via Cookinginthedark Sent: Thursday, October 8, 2020 2:00 PM To: Cooking in the Dark Cc: Linda Permar Subject: Re: [CnD] Test ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- End Message --- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] How to Make Pulled Pork with Sauerkraut, CP
How to Make Pulled Pork with Sauerkraut, CP Happy Wednesday, Slow Cookerers!! According to the calendar, we are now in FALL. the SF area is having a mini-heat wave which means everyone is back to shorts and tank tops. How about you? In other news, I bought canned sauerkraut for the first time ever to make this recipe. Guess what? It's in the canned vegetable aisle, not the condiment aisle. Go figure. I am not much of a sauerkraut person. Adam always asks for it when we get our after-shopping hot dog at Costco (you get a hotdog each time you're at Costco too, right?) but I've never been interested. But a friend of a friend wrote out her pulled pork with sauerkraut recipe on the back of a business card for me and insisted I give it a try. So I did. and I now see more sauerkraut in my future. huh! How to Make Pulled Pork with Sauerkraut serves 8 (maybe more if you serve the meat/veggies on buns) The Ingredients. 2 pounds pork tenderloin 1/2 teaspoon dry mustard 1 teaspoon dried thyme 1 teaspoon dried sage 2 teaspoons paprika 1 teaspoon kosher salt 1 teaspoon black pepper 1/2 cup shredded carrot 1 (14.5-ounce) can sauerkraut (the whole thing) 1 teaspoon caraway seeds 8 rolls for serving (optional) The Directions. Use a 6-quart slow cooker. Put the roast into the bottom or your cooker. In a mixing bowl, combine the dried spices: mustard, thyme, sage, paprika, salt, pepper. Rub these spices on all sides of the roast. Put the shredded carrot, sauerkraut, and caraway seeds into the empty bowl, and stir to combine. Then pour all contents on top of the spiced roast. Cover and cook on low for 8 to 10 hours, or until the meat shreds easily with two forks. HEY! there's no liquid? no broth? what's up with that? It's not a mistake, I promise. (it's sort of like LAZY CROCKPOT COOKING! ;-0 ) The wetness from the sauerkraut combined with the meat juices is plenty for your roast to cook properly, and become fully shredded and lovely. If you have a pot that doesn't trap heat/moisture in very well because of a gap in the lid, or a spoon notch, you can lay down a layer of foil and then put the lid on. You want to see a bunch of condensation on the lid while the crockpot is in use. (see: Help, My Crockpot Cooks too Fast! ) Shred the meat completely, and stir well. Serve as is in a bowl, or serve spooned into toasted rolls. The Verdict. I love how the tang from the sauerkraut and mustard tastes when mixed with the spices---especially the caraway---it tastes Irish (caraway is the pronounced flavor of rye bread or Irish soda bread. Since rye is off-limits when you're gluten free, I like begin able to get a hint of that when I can!) The girls and I ate our meat by itself over some rice, but Adam made sandwiches for himself with French's mustard. If you're looking for a way to sneak extra veggies into your family dinner, this is a good candidate. No one would notice if you added some shredded zucchini or cucumber. "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy Chicken Cordon Blue-DB
Easy Chicken Cordon Blue From Diabetic Gourmet Magazine / https://diabeticgourmet.com This recipe was once the ultimate in gourmet dining. The ham-and-cheese stuffed chicken breasts are still delicious in their low-fat form! Recipe Yield: 6 Servings Ingredients 6 boneless, skinless chicken breast halves (4 ounces each) 4 ounces sliced fat-free Swiss cheese 3 ounces lean smoked ham Flour 2 egg whites, beaten 1/3 cup unseasoned dry bread crumbs Vegetable cooking spray Directions Pound chicken breasts with flat side of meat mallet until very thin and even in thickness. Layer cheese and ham on chicken breasts, cutting to fit. Roll up chicken and secure with toothpicks. Coat chicken rolls lightly with flour; dip in egg whites and coat in bread crumbs. Spray rolls generously with cooking spray and cook in skillet over medium heat until browned on all sides, 8 to 10 minutes. Place chicken in baking pan. Bake at 350 degrees, uncovered, until cooked through, about 30 minutes. Nutritional Information Per Serving: Calories: 210 Fat: 3.9 grams Sodium: 540 milligrams Cholesterol: 73.2 milligrams Protein: 34.6 grams Carbohydrates: 6 grams Diabetic Exchanges: 4 Meat "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] EASY S'MORES BARS
EASY S'MORES BARS Prep Time 5 Minutes Cook Time 15 Minutes Total Time 20 Minutes 4 Tablespoons butter 1 10 oz Bag Regular Marshmallows 1 Box of Golden Graham Cereal 1-2 cups Chocolate Chips, Frozen (depending on taste) In a large sauce pan, melt butter over medium heat. Add marshmallows stirring constantly until melted into a marshmallow crème sauce. Remove from heat. In a large bowl, Combine marshmallow crème sauce and Golden Grahams Stir until completely coated. Once completely coated, stir in frozen chocolate chips. (Freezing the chocolate chips will help them keep their shape) Grease a 9x13 pan and press smores down evenly with parchment paper. Let cool for at least 15 minutes and enjoy! "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] MANWICH NIGHT MEATLOAF
MANWICH NIGHT MEATLOAF 1 1/2 lb. ground beef 1 c. soft fresh bread crumbs 1/2 c. finely chopped onions 1 egg 1/2 tsp. salt 1/4 tsp. pepper 1 (15 1/2 oz.) can Hunt's Manwich 1 tbsp. prepared mustard In bowl, mix first 6 ingredients with 1/2 cup of Manwich sauce. Shape into loaf and place in shallow baking pan. Bake at 350F for 40 minutes; drain. Spread mustard over loaf and pour remaining sauce over all. Bake an additional 30 minutes. Makes 6 to 8 servings. "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] MARVELOUS MIX
MARVELOUS MIX 1 box Golden Grahams cereal 1 pkg. petite pretzels 4 c. pecans 24 oz. white chocolate Melt chocolate in microwave. Pour over other ingredients; mix until well coated. Pour out on cookie sheet. Break into bite size pieces. Store in airtight container. "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CONFETTI MIX
CONFETTI MIX 4 c. Cheerios cereal or more if desired 16 ozs. M & M (chocolate centers) 16 ozs. M & M peanuts (candy coated) 16 ozs. dry roasted peanuts 16 ozs. banana chips 1 c. whole pecan halves, more if desired 16 ozs. yogurt covered raisins 1 full c. regular raisins Mix all together in large bowl and put up in jars or plastic bags. Last real good for several days. Flavors blend. "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] GLUTEN FREE RICE FLOUR DROP BISCUITS
GLUTEN FREE RICE FLOUR DROP BISCUITS Dry Ingredients: 1 3/4 cups white rice flour 1/2 cup brown rice flour 3/4 tsp. salt 1 tsp. white Sugar 3 tsp. baking powder 1 tsp. Xantham gum (This can be skipped if you don't have it, but it makes the consistency quite lovely.) Optional: Herbs and spices, such as garlic and onion powders. Optional: If you have no brown rice flour, substitute 1/2 cup white rice flour. Wet Ingredients: 1/3 cup butter and oil (to total 1/3 cup) 1 cup milk 1 egg (Optional: Grated cheese) Preheat oven to 400F Mix dry ingredients; (Optional: add spices or herbs here.) Mix in butter with pie crust cutter. Stir in oil. Stir in milk until you get the consistency desired. Stir in egg. (Optional: Mix in grated cheese). Dough should be stiff enough so that it can be shaped slightly. If it isn't, try adding more rice flour. (Optional: If the dough is stiff enough, you can tuck things like sausages in, like pigs in blankets.) Bake at 400F for 10 to 15 minutes. "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CHOCOLATE PRETZEL MONKEY BREAD
CHOCOLATE PRETZEL MONKEY BREAD Chocolatey and crunchy, sweet and salty, Chocolate Pretzel Monkey Bread is fun to eat and a delicious dessert. Sprinkle with confectioner's sugar and drizzle with chocolate sauce for a delectably sweet treat! Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Servings 10 16.3 oz refrigerated biscuit dough (2 tubes) 1/4 cup sugar 1.5 tbsp unsweetened cocoa powder 1 cup crushed pretzels 1.5 cup milk chocolate chips 1/2 cup butter (melted) Preheat the oven to 350F (175F). Separate the biscuits and cut each one into quarters. Place the sugar and cocoa in a large ziplock bag and shake to combine. Add the biscuit quarters into the ziplock bag, and shake to coat. Spray a bundt pan with nonstick baking spray. Add about 1/2 of the biscuit quarters to the bundt pan. Distribute about 1/2 of the pretzels and chocolate chips on top. Pour half of the butter over the pretzels and chocolate chips. Add the remaining biscuit quarters. Distribute the remaining pretzels and chocolate chips on top. Pour the rest of the butter over the pretzels and chocolate chips. Bake for 30-35 minutes "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] ICED CAFE LATTE
ICED CAFE LATTE 4 servings Per serving 280 Cal 0g. fat 2 tbsp. instant coffee 3/4 c. warm water 1 tsp. vanilla 4 c. ice cubes 14 oz can sweetened condensed milk In a small bowl, dissolve coffee in water. In blender, combine dissolved coffee, milk, and vanilla; blend well. Gradually add ice, blending till smooth. Serve immediately. Refrigerate leftovers. "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
