[CnD] (no subject)
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Re: [CnD] There's a new nuwave oven out.
Hello, Are you using the Nu Wave Oven Pro Plus yourself? We have just recently started using it and like it a lot. Susan ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] HAPPY NEW YEAR!
Hello all. I would like to take this opertunity to extend good wishes and a wonderful new year to all of you. And a big thankyou for all the wonderful recipes you have given.With love and lots of warm hugs to all,Susan -Original Message- From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, December 31, 2017 8:04 PM To: cookinginthedark@acbradio.org Cc: Marilyn Pennington ; c...@mamas-corner.groups.io Subject: [CnD] HAPPY NEW YEAR! I am wishing everyone on our list, a very Happy New Year. I'm going off the computer for the night. It is so nice to be back in touch with everyone. Love and Hugs, Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] A Question!
Hllo, Maryland, Reguarding the three size cookie sheets. I have always known the largest of these to be refered to as a jelly roll pan. But there have been times when I am making a large amount of cookies I will use that pan along with the other two. In most cases, the largest sheet pan A K A known as the jelly roll pan is usually 17 by 11. And is perfect for making a sheet of cake used for a jelly roll. Hope this helps. Have a blessed new year. One that is filled with lots of love and good health. Susan -Original Message- From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, December 27, 2017 9:16 AM To: cookinginthedark@acbradio.org Cc: Marilyn Pennington Subject: [CnD] A Question! I have three different sizes of cookie sheets. When a recipe says a large cookie sheet, it does mean the largest one, right? In many recipe, it just says cookie sheet, so how do you know which size to use? Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Corned Beef And Cabbage
Hi Penny, What is colcannon? Merry Christmas to you andyour family. Susan -Original Message- From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, December 21, 2017 1:54 PM To: cookinginthedark@acbradio.org Cc: Penny Reeder Subject: Re: [CnD] Corned Beef And Cabbage This is our favorite recipe! Crock Pot Corned Beef Cooked in Beer Prep Time: 25 minutes Cook Time: 10 hours Ingredients: 6 carrots, cut into chunks 2 onions, chopped 2-3 lb. corned beef brisket with seasoning packet 12 oz. can beer (non alcoholic is fine) 2 Tbsp. yellow mustard 1/4 cup brown sugar 1 cup water 8 wedges cabbage Preparation: In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 11-12 hours. Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender. To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side. 8 servings I usually make colcannon instead of cooking the cabbage in the broth. The corned beef is perfect, no matter how you choose to cook the cabbage! Enjoy! Penny And, here's a recipe for colcannon: Colcannon: 1 1/2 poundsYukon Gold potatoes, cooked, peeled 3/4 cup whipping cream 1 stick (1/2 cup) butter 2 teaspoons freshly ground pepper 1/2 teaspoon salt 1 small savoy cabbage, very thinly sliced 2 leeks, sliced 1 yellow onion, diced 10 sprigs parsley, chopped Mash potatoes in a large bowl. Mix in the cream and half of the butter. Season with pepper and salt; set aside. Melt the remaining butter in a large skillet over medium heat; add cabbage, leeks and onion. Cook until the vegetables are crisp-tender, about 8 minutes. Fold vegetables into potatoes; stir in the chopped parsley. Keep warm. On 12/21/17, Deborah Barnes via Cookinginthedark wrote: > Anybody got a tried and true recipe for corned beef hash? > > Thanks, > > Deb B. > > -Original Message- > From: Marilyn Pennington via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Wednesday, December 20, 2017 12:08 PM > To: cookinginthedark@acbradio.org > Cc: Marilyn Pennington > Subject: [CnD] Corned Beef And Cabbage > > Corned Beef And Cabbage > > 1 (3 to 4 pound) corned beef brisket (not in a brine), cut into 6 to 8 > pieces > > 3/4 to 1 1/4 cups water > > 5 to 6 carrots, cut into 2 to 3 inch pieces > > 3 medium-sized onions, quartered > > Salt and pepper > > Half to a whole head of cabbage, cut into wedges > > Place corned beef in 5 to 6 quart slow cooker. Add water. Place > carrots and onions around the meat if possible, pushing the vegetables > in so they are at least partly covered by the water. Sprinkle salt and > pepper over all. Cover and cook on low for 4 to 5 hours, or on high > for 2 1/2 to 3 hours. Add cabbage to cooker, pushing down into liquid > to moisten. Turn to high and cook and additional 1 1/2 to 2 hours, or > until vegetables and meat are tender but not over-cooked. > > Tip: > > You can prepare cabbage separately in a large soup pot. Place wedges > in kettle and add 1 cup broth from cooker. Cook for 20 to 30 minutes, > covered, or until just-tender. Stir into corned beef and vegetables > right before serving. > > Variation: > > Add 3 medium-sized potatoes, peeled or unpeeled, cut into chunks when > adding carrots and onions. > > Makes 6 servings. Mama's Corner. > > > > ___ > 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] PERFECT REFRIGERATOR ROLLS
-Original Message- From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, December 21, 2017 10:07 AM To: cookinginthedark@acbradio.org Cc: Marilyn Pennington Subject: [CnD] PERFECT REFRIGERATOR ROLLS PERFECT REFRIGERATOR ROLLS 6 1/4 cups all-purpose flour (1.2 kg) 1/2 cup sugar (50g) 2 tsp. salt (10ml) 2 tbsp. dry yeast (15g) 1/2 cup milk (120ml) 1 1/2 cups water (350ml) 1/4 cup butter (60g) 1 egg butter or olive oil (for greasing bowl and pans) Combine 2 cups of flour, sugar, salt, and undissolved yeast. Heat milk, water, and butter until liquids are very warm to the touch (120-130°F). Add to dry ingredients. Beat for 2 minutes at medium speed of electric mixer (or by hand using a wooden spoon). Add egg and 1 cup (200g) of all purpose flour. Beat at high speed for 2 minutes. Add enough additional flour to make a soft dough. Knead dough on a lightly floured surface for 3 or 4 minutes. Grease a bowl with butter or olive oil. Place dough in greased bowl, turning to coat dough all over to prevent a crust from forming. Cover the bowl and refrigerate overnight. Divide dough into 24 equal pieces. Shape into balls, and place each in a greased muffin cup. Cover and let rise in a warm place, free from draft (75-100°F or use the proofing cycle of your oven) until the volume of the dough has doubled. This should take between 60 and 90 minutes, but in a cool environment it may take longer; be sure to let the dough fully rise, no matter how long it takes! When the dough has almost fully risen, preheat the oven to 400°F (200°C). Bake at 400°F (200°C) for 12 to 15 minutes or until the rolls are golden on top and their internal temperature reaches from 190-200°F. Let cool for 1 hour before covering tightly for storage. Makes 24 rolls. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org Merry Christmasto all and to all a good day.Please, if anyone has any information on the New Wave oven featured on this list a few weeks ago. I would dearly love to hear from you. I saw one at Best By a few days ago and it doesn't look very user friendly to me. Any information would be appreciated. Susan http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Easy Macaroons
Hello everyone, I hope you are all getting my messages. I have a question. I dearly hope you can help me with. I know that a month or two ago there was a running thread about the New Wave oven. I carelessly didn't pay any attention to this topic, and now I have become very interested in knowing about it. I did have an opertunity to look at the wave oven in Best Buy. There are several diles and buttons to operate the wave oven. And I did find out that there is no braille display or information that accompany the oven. So I would appreciate anything one might have in reference to this oven. Thanks to all of you for the wonderful recipes and cooking tips. I have quite the collection built up from all of you. Have a wonderful Christmas and a blessed New year. Susan -Original Message- From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, December 14, 2017 4:26 PM To: cooking-frie...@groups.io Cc: Marilyn Pennington ; cookinginthedark@acbradio.org Subject: [CnD] Easy Macaroons Easy Macaroons 1 pkg. (14 oz.) shredded coconut 1 can (14.5 oz.) sweetened condensed milk 2 teaspoons vanilla Green food coloring (optional; see note) Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper. Mix ingredients, adding food coloring until mixture is desired intensity. Drop from a teaspoon onto prepared cookie sheet and bake 10 to 12 minutes. Cool slightly; remove to rack. Makes 3 1/2 dozen. 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
Re: [CnD] Fully Loaded Bars
I'm getting your messages too. -Original Message- From: Susan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, December 17, 2017 9:51 AM To: cookinginthedark@acbradio.org Cc: Susan Subject: Re: [CnD] Fully Loaded Bars This is a test. Can anyone tell me if my messages are getting to everyone on this list? Thanks much Sue -Original Message- From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, December 17, 2017 10:06 AM To: cooking-frie...@groups.io Cc: Marilyn Pennington ; cookinginthedark@acbradio.org Subject: [CnD] Fully Loaded Bars Fully Loaded Bars The surprise twist to chocolate, caramel, oat and nut bars? Pretzels! 3/4 cup packed brown sugar 3/4 cup butter or margarine, softened 1 egg 1 1/2 cups Gold Medal® all-purpose flour 1 cup old-fashioned or quick-cooking oats 1 bag (14 oz) caramels, unwrapped 1/3 cup half-and-half 1 cup semisweet chocolate chunks 1 cup coarsely chopped mixed nuts 1/4 cup broken pretzel twists 1 . Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease 13x9-inch pan with shortening or spray with cooking spray. 2 . In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and oats. Spread in pan. Bake 15 to 20 minutes or until light golden brown. 3 . Meanwhile, in 1-quart saucepan, heat caramels and half-and-half over low heat, stirring occasionally, until caramels are melted. Pour caramel mixture over crust. Sprinkle with chocolate chunks, nuts and pretzels. 4 . Bake 5 to 8 minutes or until chocolate is softened. Cool about 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows. High Altitude (3500-6500 ft): In step 2, bake crust 20 to 25 minutes. In step 3, heat caramels and half-and-half over medium-low heat. In step 4, bake 7 to 10 minutes. Tips from the Kitchen Success Pop these crunchy-chewy bars into the refrigerator for quick cooling. Prep: 20 min Start To Finish: 1 hr 50 min 36 bars. Enjoy. Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] KAHLUA HOT CHOCOLATE
This is a test. Please read. -Original Message- From: Susan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, December 16, 2017 8:28 PM To: cookinginthedark@acbradio.org Cc: Susan Subject: Re: [CnD] KAHLUA HOT CHOCOLATE Dear Sugar, and thanks much for this perfect warm night cap during these cold wintery nights. I am adding these ingredients to my list for tomorrows shopping. I also want to thank all of you here for the wonderful recipes that you give. I have quite a collection saved. Thanks to all. And may you all have a warm and blessed Christmas. One that is filled with love and many blessings. Also may your new year be filled with lots of love, laughter, And good health. Now I have a question for all of you? A few weeks ago I saw a few threads that pertained to a new Wave Oven. I went shopping today and I saw one, but it didn't look very user friendly for those of us that are blind. So, I was wondering if anyone has any information on how we can have better axcess to this oven. I have thought about a few different ways to mark the controls, but the space is very limited. I also checked on line to see if there might be a braille display for this item. But the answer is no. Someone suggested if this oven might have Bluetooth capabilities. That I don't know anything about. If anyone has any information on these new Wave ovens? I would greatly love to hear from you. Warm hugs to all, Sue -Original Message- From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, December 16, 2017 11:03 AM To: CND Cc: Sugar Lopez Subject: [CnD] KAHLUA HOT CHOCOLATE KAHLUA HOT CHOCOLATE So cozy, so boozy, and so perfect for these chilly nights! Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 5 Minutes Total Time: 10 Minutes 2 cups milk 2 tablespoons sugar 1 1/2 tablespoons Dutch-processed unsweetened cocoa powder 1/4 teaspoon cinnamon Pinch of nutmeg 1 ounce Kahlúa coffee liqueur Mini marshmallows, for serving Salted caramel, for serving Chocolate syrup, for serving In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa. Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup, if desired. There is speaking grace. Colossians 4:6 says, “Let your speech be always with grace, seasoned with salt, that ye may know how ye ought to answer every man.” ~Blessings, 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
Re: [CnD] Fully Loaded Bars
This is a test. Can anyone tell me if my messages are getting to everyone on this list? Thanks much Sue -Original Message- From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, December 17, 2017 10:06 AM To: cooking-frie...@groups.io Cc: Marilyn Pennington ; cookinginthedark@acbradio.org Subject: [CnD] Fully Loaded Bars Fully Loaded Bars The surprise twist to chocolate, caramel, oat and nut bars? Pretzels! 3/4 cup packed brown sugar 3/4 cup butter or margarine, softened 1 egg 1 1/2 cups Gold Medal® all-purpose flour 1 cup old-fashioned or quick-cooking oats 1 bag (14 oz) caramels, unwrapped 1/3 cup half-and-half 1 cup semisweet chocolate chunks 1 cup coarsely chopped mixed nuts 1/4 cup broken pretzel twists 1 . Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease 13x9-inch pan with shortening or spray with cooking spray. 2 . In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and oats. Spread in pan. Bake 15 to 20 minutes or until light golden brown. 3 . Meanwhile, in 1-quart saucepan, heat caramels and half-and-half over low heat, stirring occasionally, until caramels are melted. Pour caramel mixture over crust. Sprinkle with chocolate chunks, nuts and pretzels. 4 . Bake 5 to 8 minutes or until chocolate is softened. Cool about 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows. High Altitude (3500-6500 ft): In step 2, bake crust 20 to 25 minutes. In step 3, heat caramels and half-and-half over medium-low heat. In step 4, bake 7 to 10 minutes. Tips from the Kitchen Success Pop these crunchy-chewy bars into the refrigerator for quick cooling. Prep: 20 min Start To Finish: 1 hr 50 min 36 bars. Enjoy. Marilyn ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] KAHLUA HOT CHOCOLATE
Dear Sugar, and thanks much for this perfect warm night cap during these cold wintery nights. I am adding these ingredients to my list for tomorrows shopping. I also want to thank all of you here for the wonderful recipes that you give. I have quite a collection saved. Thanks to all. And may you all have a warm and blessed Christmas. One that is filled with love and many blessings. Also may your new year be filled with lots of love, laughter, And good health. Now I have a question for all of you? A few weeks ago I saw a few threads that pertained to a new Wave Oven. I went shopping today and I saw one, but it didn't look very user friendly for those of us that are blind. So, I was wondering if anyone has any information on how we can have better axcess to this oven. I have thought about a few different ways to mark the controls, but the space is very limited. I also checked on line to see if there might be a braille display for this item. But the answer is no. Someone suggested if this oven might have Bluetooth capabilities. That I don't know anything about. If anyone has any information on these new Wave ovens? I would greatly love to hear from you. Warm hugs to all, Sue -Original Message- From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, December 16, 2017 11:03 AM To: CND Cc: Sugar Lopez Subject: [CnD] KAHLUA HOT CHOCOLATE KAHLUA HOT CHOCOLATE So cozy, so boozy, and so perfect for these chilly nights! Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 5 Minutes Total Time: 10 Minutes 2 cups milk 2 tablespoons sugar 1 1/2 tablespoons Dutch-processed unsweetened cocoa powder 1/4 teaspoon cinnamon Pinch of nutmeg 1 ounce Kahlúa coffee liqueur Mini marshmallows, for serving Salted caramel, for serving Chocolate syrup, for serving In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa. Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup, if desired. There is speaking grace. Colossians 4:6 says, “Let your speech be always with grace, seasoned with salt, that ye may know how ye ought to answer every man.” ~Blessings, 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
Re: [CnD] cooking eggs
Hello all, and a special hello to my dear friend Hellen. It's been a long time. Hope all is well? And to all a blessed Thanksgiving. Now back to the subject at hand. A long time ago I got this information on how to cook fried eggs. It's very simple. Just cut a large circle out of the center of any kind of bread you might like. Do not cut the edges. The egg stays in the center very nicely. And it almost toasts the bread. How ever, After reading some of these previous methods; I am thinking the easiest way out is to get ourselves some of these rings or silicone rings. Then again, you must wash these. Smile.Warm hugs Sue, -Original Message- From: Helen Whitehead via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, November 17, 2017 7:32 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: Re: [CnD] cooking eggs I bought my silicone rings at a dollar store. -Original Message- From: Portia Latieff Mason via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 8:29 PM To: cookinginthedark@acbradio.org Cc: Portia Latieff Mason Subject: Re: [CnD] cooking eggs Hi there. Where can you find the rings you are speaking of? I have not cooked eggs for that reason that I can never keep them together. Portia -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 5:14 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] cooking eggs For those who like fried eggs, rings help a lot in keeping things under control, especially for blind folks. Also look for a spatula with a round form factor, as it'll get under the whole egg, not just the center. -Original Message- From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, November 16, 2017 6:57 PM To: [cookinginthedark@acbradio.org] Cc: Brenda Mueller Subject: Re: [CnD] cooking eggs First of all there's no sin in breaking a yoke; some people even like their eggs that way. There is nothing that requires you to flip an egg. Just put a lid on the pan. If you insist on flipping, well, it's done very carefully and preferably when you are more awake than I am when I'm making an early breakfast. Brenda Mueller Sent from my iPhone > On Nov 16, 2017, at 3:21 PM, steve via Cookinginthedark > wrote: > > > I am slowly but hoping to be getting into the kitchen more and more. When > cooking eggs how do you flip htem? I know with a flipper right? I did that > and broke hte yolks amd my sighted wife stepped in any suggestion here? > ___ > 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] Anyone using the new wave portable oven?
What are the accessories and what is Hobart, a brand, or what? Thanks very much. Susan -Original Message- From: Jude DaShiell via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, November 15, 2017 7:57 AM To: Ron Kolesar via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Anyone using the new wave portable oven? Understand, I have never seen anything in this lifetime; eyes never developed and to answer your question I use my nuwave portable oven every day and no, I'm not the only nuwave oven user on this list either. Buttons on the oven head are raised and the oven beeps once when plugged into power and beeps once for each button press it accepts and beeps when your cooking is finished. The buttons return to raised position since they have springs under them. So yes, this product is very accessible. If you buy one of these, pay a little more and get the accessories package since Nuwave puts high quality cooking equipment in that package we're talking Hobart here and food industry professionals go for Hobart whenever they can get it. On Wed, 15 Nov 2017, Ron Kolesar via Cookinginthedark wrote: > Date: Wed, 15 Nov 2017 07:39:58 > From: Ron Kolesar via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Ron Kolesar > Subject: [CnD] Anyone using the new wave portable oven? > > Hello from a new subscriber, Ron Kolesar. > Just was curious if anyone is using the new new wave oven? > Just was curious on how blind friendly it might be since you have the > quickness of the microwave oven, but also the browning and other > features of the convection oven all in one package. > Here's a web page for the new wave oven. > https://www.nuwave.com > And here's a e-mail to the company at: > sa...@nuwave.com > I also was curious if anyone is using the new not the older grease > deep fry ovens but the newer air deep fryer and how blind friendly are they. > A high partially sighted friend of mine is using one. > From what I hear they're digital which is one good point. > But is the control panel a flat panel that we would have to label some > way, or is it actual physical touchable buttons? > One last question before I go. > Is anyone also using the George Forman indoor grill without setting > off their smoke detector? > Just curious to know how blind friendly it also might be. > I am a new subscriber and on the list for a section eight apartment > low rent apartment complex. > My hobbies are that I'll try almost anything that sounds interesting. > But I am a licensed Amateur Radio Operator and I also have a emergency > communications license to go with that license. > There are twelve members on our team. > I am west county Emergency Com-Tree Manager. > Which means, if something were to happen the county and or our team > leader would get a hold of me, then I would get a hold of the team > members and let them know what their assignments are. > Then I would either go downstairs to my blind friendly voice output > base unit, or have one of the team members pick me up and I would use > the blind friendly base unit with voice output down at the com center. > So many thanks and I look forward to meeting quite a bit of new > friends and great advice about my questions from this list. > Ron Kolesar Blind Ham Operator KR3DOG > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] T&TeaPat Foltz' Peanut Butter Fudge
I think the smallest can of evaporated milk is five ounces. I hope this is correct. Good luck and happy cooking. Susan -Original Message- From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, November 14, 2017 4:07 PM To: cookinginthedark@acbradio.org Cc: Marilyn Pennington Subject: Re: [CnD] T&TeaPat Foltz' Peanut Butter Fudge I do not know the number of ounces that are in the can. It is the smallest one. Marilyn -Original Message- From: Lisa Soulor via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, November 14, 2017 4:46 PM To: cookinginthedark@acbradio.org Cc: Lisa Soulor Subject: Re: [CnD] T&TeaPat Foltz' Peanut Butter Fudge This sounds great. Any idea how many ounces of evaporated milk? Thanks. Lisa On 11/14/17, Marilyn Pennington via Cookinginthedark wrote: > This recipe is from a friend of mine. > > > > Pat Foltz' Peanut Butter Fudge > > > > One stick of melted butter > > Three cups of sugar > > One small can of evaporated milk > > Boil and stir together for five minutes > > Remove from heat and add one and one-half cup of peanut butter, one 7 > ounce > > > jar of marshmallow creme, and one teaspoon of vanilla. > > > > Pour into 8 by 12 pan. Refrigerate. Cut into squares. This is wonderful. > > 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] ideas for beef stew
I put bell pepper in mine too. S Usan -Original Message- From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, November 6, 2017 4:24 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] ideas for beef stew How about ccelery and a little ginger? 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 -Sugar Please support my Journey to a second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Original Message- From: Jamie Prater via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, November 06, 2017 1:16 PM To: cookinginthedark@acbradio.org Cc: Jamie Prater Subject: [CnD] ideas for beef stew Hi, all, I'm making beef stew for this week. So far, I have beef simmering in a dutch oven pot with some tomatoes and juice I froze. I plan to add corn, carrots, and potatoes later. Any other ideas for seasonings and vegetable additions? Thanks and have a blessed day. ___ 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] Freezing Leftover Mashed Potatoes
Did you try to freeze any of them? If so, how do you do it? I've heard freezing them with sour cream works successfully but I never have tried it. Susan -Original Message- From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, October 5, 2017 6:12 AM To: cookinginthedark@acbradio.org Cc: Lori Castner Subject: Re: [CnD] Freezing Leftover Mashed Potatoes Hi, I ended up making potatoes and served them with sour cream and applesauce. Lori -Original Message- From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, October 04, 2017 5:50 PM To: cookinginthedark@acbradio.org Cc: Susan Lumpkin Subject: Re: [CnD] Freezing Leftover Mashed Potatoes I have had no success in freezing mash potatoes Lori. Let me know how yours turn out. Good luck. Love To You And Mike Susan -Original Message- From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, October 4, 2017 9:49 AM To: cookinginthedark@acbradio.org Cc: Lori Castner Subject: [CnD] Freezing Leftover Mashed Potatoes Hi, folks, Is it okay to freeze left over mashed potatoes? Thanks. Lori ___ 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] Freezing Leftover Mashed Potatoes
I have had no success in freezing mash potatoes Lori. Let me know how yours turn out. Good luck. Love To You And Mike Susan -Original Message- From: Lori Castner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, October 4, 2017 9:49 AM To: cookinginthedark@acbradio.org Cc: Lori Castner Subject: [CnD] Freezing Leftover Mashed Potatoes Hi, folks, Is it okay to freeze left over mashed potatoes? Thanks. Lori ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Omlets
Hi Deb, How expensive is it? Thanks. Susan -Original Message- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, September 21, 2017 4:52 PM To: cookinginthedark@acbradio.org Cc: Deborah Barnes Subject: Re: [CnD] Omlets Some blind folks do quite nicely making omelets. I'm not one of them, however. I took a cooking class once that promised "perfect" omelets. I told the instructor mine wouldn't be perfect. Oh yes it will, he said. Well, ... it wasn't. mailto:cookinginthedark@acbradio.org] Sent: Thursday, September 21, 2017 5:06 PM To: cookinginthedark@acbradio.org Cc: Becky Subject: Re: [CnD] Omlets I tried it once, and I think that could be dangerous with the boiling water. I didn’t think mushrooms were unhealthy. Becky Sent from Mail for Windows 10 From: Bill via Cookinginthedark Sent: Thursday, September 21, 2017 12:32 PM To: Cooking In The Dark List Cc: Bill Subject: [CnD] Omlets Hi All How does a blind person make an omlet? Thanks Bill ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Question
Does anyone know of a useable counter convection oven having a keypad type menu which can be marked easily for someone who is totally blind? Thanks in advance? Susan ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] steel cut oatmeal
Perhaps a larger bowl would have prevented the boilover. Good luck. Susan -Original Message- From: Jude DaShiell via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, June 23, 2017 11:51 AM To: cookinginthedark@acbradio.org Cc: Jude DaShiell Subject: [CnD] steel cut oatmeal That's the oatmeal for adults who still have their real teeth and I think quite good. I made some of it in the microwave this morning and had a boil over but managed to recover most of the oatmeal. I usually eat a cup of oatmeal for breakfast with a teaspoon of cinnamon a tablespoon of stevia and a heaping tablespoon of peanutbutter added to it. Has anyone got microwave instructions for this kind of oatmeal that can help me prevent the next boil over? I put 2 cups of water and a pinch of salt into the bowl and it took about 5 minutes of cooking but by the time it had boiled over was quite edible. -- ___ 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] chocolate chip cookies with mini semi-sweet chips
Hello, and yes I have used the minny chips, and I like them much better. Especially in cookie dough. Because they are so much smaller. These minny chips mix more thoroughly. Enjoy. -Original Message- From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, June 4, 2017 5:56 PM To: cookinginthedark@acbradio.org Cc: Jeanne Fike Subject: [CnD] chocolate chip cookies with mini semi-sweet chips Hi, Has anyone made chocolate chip cookies with mini semi-sweet chips rather than the normal chips? I only have on hand the mini chips. Jeanne ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Where to Buy Stainless Steel Containers with Lids
Who carries these products, Sugar? Thanks bunches. Susan -Original Message- From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, May 23, 2017 7:22 PM To: cookinginthedark@acbradio.org Cc: Sugar lopez Subject: Re: [CnD] Where to Buy Stainless Steel Containers with Lids Hi Paula No problem I have the Ceramic set. There are 5 in a set. They do have them in Stainless steel. I would call in advance or look them up on line to make sure your nearest location has them as each store is different. If you are like me I really rather prefer to go in to the store to feel them..smile There are5 to a set A 5 Gallon(this is the one I pour the sugar in to but not sure it's exactly 5 gal. since I usually end up putting the rest in the smaller one for our coffee or tea. A 3 Gallon one, 1 gal, and two small ones, small enough to place sugar packets or powder creamers or candy. They have them in black, white, red(these are all ceramic), then the acrylic, glass and stainless steel. Each one comes with its own spoon that just pops on to the side of the jar, all but the 2 smallest ones. HTH Sugar : https://www.bedbathandbeyond.com/ "We must alter our lives in order to alter our hearts, for it is impossible to live one way and pray another." -Sugar Lopez -Original Message- From: Paula Muysenberg via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, May 23, 2017 5:07 PM To: Sugar lopez via Cookinginthedark Cc: pjh...@gmail.com Subject: Re: [CnD] Where to Buy Stainless Steel Containers with Lids Hi, Sugar, Thank you for the suggestion. I meant to respond sooner, but we were out of town for a few days. Can you describe the stainless steel containers from Bed Bath and Beyond? If it sounds like what I’m looking for, I’m going to try to get to their store soon. 😊 Thanks, Paula From: Sugar lopez via Cookinginthedark Sent: Friday, May 12, 2017 11:01 PM To: cookinginthedark@acbradio.org Cc: Sugar lopez Subject: Re: [CnD] Where to Buy Stainless Steel Containers with Lids I got mine at Bed Bath & Beyond. They also have ceramic one's with a lid that is Atatched and lock at the end. Almost like mason jars with a latch. They are sealed tightly with a rubber hoop so I don't worry about leaving sugar out on the counter. They have acrylics, plastic, glass and in all colors including clear. All sealed and secured locks. They have options up to 5 in a box and all different sizes. They also have smaller amounts. Sugar There is speaking grace. Colossians 4:6 says, “Let your speech be always with grace, seasoned with salt, that ye may know how ye ought to answer every man.” ~Blessings, Sugar -Original Message- From: Reinhard Stebner via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, May 12, 2017 5:01 PM To: cookinginthedark@acbradio.org Cc: Reinhard Stebner Subject: Re: [CnD] Where to Buy Stainless Steel Containers with Lids I would also like to know about glass containers. This is on him very interested in as well with lids as well that seal. Sent from my iPhone > On May 12, 2017, at 6:25 PM, Paula Muysenberg via Cookinginthedark > wrote: > > Hi, all, > > I haven’t posted in a long time, but I enjoy picking up ideas from this list. > > I’m looking for sturdy stainless steel storage containers with lids--or good > lids for the containers I already have. My husband and I bought two sets of > nested, stainless steel storage bowls almost thirty years ago. The containers > are still in great shape, but several of my lids have either cracked or been > lost. We ordered some containers online, but they were so cheaply made that I > soon got rid of them. > > I tried some lids from Blind Mice Mart, which were supposed to fit any bowl, > but I never could get them to seal. I currently have to use plastic wrap for > some of my bowls, but that makes it easier to spill things like soup, when > carrying it to the fridge. > > Does anyone know where I can purchase lids that will actually seal, or a > well-made set of containers that come with lids? I prefer stainless steel for > storing food that hasn’t cooled completely, as I worry about plastic leaching > into hot food. > > Thanks for any suggestions, > > Paula > ___ > 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 Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mai
Re: [CnD] Mom's Chocolate Gravy
Have you made this before? What would you put it on, cake or something like that? Have a good week. Susan -Original Message- From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, April 2, 2017 4:24 AM To: CND Cc: Sugar lopez Subject: [CnD] Mom's Chocolate Gravy Mom's Chocolate Gravy 1 cup sugar 1 1/2 cups milk 1 1/2 tablespoons all-purpose flour 2 tablespoons baking cocoa 2 tablespoons butter Combine all ingredients in a small saucepan over medium heat. Cook and stir until desired consistency is reached. Makes 8 to 10 servings. A wise old owl lived in an oak The more he saw the less he spoke The less he spoke the more he heard. Why can't we all be like that wise old bird? - Edward Hersey Richards -So True, Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] pecan pralines
My mom used to make the harder ones and they were so delicious! -Original Message- From: Janet Brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, December 5, 2016 10:57 AM To: cookinginthedark@acbradio.org Cc: Janet Brown Subject: Re: [CnD] pecan pralines OI am a huge pecan plaline fan, particularly the chewy kind. I have never made them but would love to try. My cousin-in-law in Louisiana makes them at Christmas and we are going to visit for three weeks. yum. Sent from my iPhone > On Dec 5, 2016, at 8:34 AM, Susan Lumpkin via Cookinginthedark > wrote: > > They are chewy or harder. I wonder which type people would want. > > Susan > > > -Original Message- > From: Nicole Massey via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, December 5, 2016 9:21 AM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey > Subject: Re: [CnD] pecan pralines > > They're originally French, though they're sold a lot as a point of sale treat > in Mexican restaurants. They're pecan halves and pieces held in a mixture of > brown sugar and other ingredients, then often formed into disks and wrapped > individually. I just checked, and I don't have a recipe, so unless someone > else has one it might be time for a bit of internet research. > > -Original Message- > From: Brenda Mueller via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, December 05, 2016 12:40 AM > To: [cookinginthedark@acbradio.org] > Cc: Brenda Mueller > Subject: Re: [CnD] pecan pralines > > Oh, I'm sorry; they're not nut horns then. Maybe someone will post the > recipe you're looking for, and then we can both try it. > > Brenda Mueller > > > Sent from my iPhone > >> On Dec 5, 2016, at 12:36 AM, Abby Vincent via Cookinginthedark >> wrote: >> >> They are candied pecans, popular in Louisiana. Pralines and cream is a >> popular ice cream. >> Abby >> >> -Original Message- >> From: Brenda Mueller via Cookinginthedark >> [mailto:cookinginthedark@acbradio.org] >> Sent: Sunday, December 04, 2016 8:45 PM >> To: [cookinginthedark@acbradio.org] >> Cc: Brenda Mueller >> Subject: Re: [CnD] pecan pralines >> >> What are those pecan things you are asking about? Might these things be like >> nut horns, something Mom made for every Christmas? >> >> Brenda Mueller >> >> >> Sent from my iPhone >> >>> On Dec 4, 2016, at 10:28 PM, Abby Vincent via Cookinginthedark >>> wrote: >>> >>> >>> I just got super out-bid at the ACB radio auction for homemade pralines. >>> Guess I'll have to make them myself. Anyone know how >>> >>> Abby? >>> >>> ___ >>> 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] pecan pralines
They are chewy or harder. I wonder which type people would want. Susan -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, December 5, 2016 9:21 AM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] pecan pralines They're originally French, though they're sold a lot as a point of sale treat in Mexican restaurants. They're pecan halves and pieces held in a mixture of brown sugar and other ingredients, then often formed into disks and wrapped individually. I just checked, and I don't have a recipe, so unless someone else has one it might be time for a bit of internet research. -Original Message- From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, December 05, 2016 12:40 AM To: [cookinginthedark@acbradio.org] Cc: Brenda Mueller Subject: Re: [CnD] pecan pralines Oh, I'm sorry; they're not nut horns then. Maybe someone will post the recipe you're looking for, and then we can both try it. Brenda Mueller Sent from my iPhone > On Dec 5, 2016, at 12:36 AM, Abby Vincent via Cookinginthedark > wrote: > > They are candied pecans, popular in Louisiana. Pralines and cream is a > popular ice cream. > Abby > > -Original Message- > From: Brenda Mueller via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, December 04, 2016 8:45 PM > To: [cookinginthedark@acbradio.org] > Cc: Brenda Mueller > Subject: Re: [CnD] pecan pralines > > What are those pecan things you are asking about? Might these things be like > nut horns, something Mom made for every Christmas? > > Brenda Mueller > > > Sent from my iPhone > >> On Dec 4, 2016, at 10:28 PM, Abby Vincent via Cookinginthedark >> wrote: >> >> >> I just got super out-bid at the ACB radio auction for homemade pralines. >> Guess I'll have to make them myself. Anyone know how >> >> Abby? >> >> ___ >> 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] Southern-Style Pimento Cheese
Isn't there a recipe missing from this? I only saw the one for Southern-Style Pimento Cheese. Susan -Original Message- From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, October 21, 2016 8:16 PM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: [CnD] Southern-Style Pimento Cheese Kix Brooks of Brooks & Dunn released his first cookbook “Cookin <http://www.foxnews.com/on-air/fox-and-friends/as-seen-on/cookin-it-kix-kix- brooks> ’ It with Kix!” Below he shares two recipes perfect for any party. SOUTHERN-STYLE PIMENTO CHEESE Ingredients: 1 (5 oz.) jar sharp pasteurized process cheese (like Old English Cheese), softened 1 (3 oz.) package cream cheese, softened 1 tbsp. sugar ¼ tsp. salt 2 tsp. lemon juice 1 (2 oz.) jar pimentos, drained and chopped About ½ c. shredded Cheddar cheese (mild, medium, or sharp) Instructions: In a small bowl, blend softened cheeses together, then add the sugar, salt, lemon juice, pimentos, and shredded cheese. Mix well. Seriously, it’s that easy! ___ 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 Pumpkin Bread
I believe the recipe said cook on high. Happy baking. Susan -Original Message- From: Christina Brino via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 24, 2016 11:09 AM To: cookinginthedark@acbradio.org Cc: Christina Brino Subject: Re: [CnD] Crockpot Pumpkin Bread This sounds delicious. Do you cook it on low? Christina Brino Tupperware Consultant 862-812-8058 brino.christ...@gmail.com www.bowlsoftw.com Sent from my iPhone > On Sep 24, 2016, at 11:56 AM, Naima Leigh via Cookinginthedark > wrote: > > Crockpot Pumpkin Bread > > > > Ingredients > > > > 1/2 cup of oil > > > > 1/2 cup of sugar > > > > 1/2 cup of packed brown sugar > > > > 2 eggs (beaten) > > > > 1 (15 oz.) can pumpkin > > > > 1 1/2 cup of flour (sifted) > > > > 1/4 teaspoon of salt > > > > 1/2 teaspoon of cinnamon > > > > 1/2 teaspoon of nut meg > > > > 1 teaspoon of baking soda > > > > Directions > > > > Blend the oil and both the sugars into a large bowl. Then, stir in the > beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix > thoroughly. Pour the batter into a greased or oiled bread pan. (I use a > canola oil spray that worked just fine.) Now add 2 cups of water in to your > crockpot and place the pan into a crockpot. Cover the top with 8-10 paper > towels. This is to trap condensation and keep the bread from becoming mushy. > Place the crock pot lid onto the crockpot (I tried to make sure the paper > towels were trapped around the lid so they wouldn't slip) and bake on high 2 > 1/2 to 3 hours. > > > > > > ___ > 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] six inch maple cake
I wonder if this could be baked in a 12-cup bundt pan or would that be too big? Susan -Original Message- From: Janet Brown via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, September 08, 2016 4:20 PM To: Cookinginthedark@acbradio.org Cc: Janet Brown Subject: [CnD] six inch maple cake Sent from my iPad I was looking for any recipe to try out with my new six inch cake pans from Amazon. I found a recipe on the web which started out ;as yellow cake and ended up being a wonderful maple cake with white frosting. ingredients: 1&1\2 cup flour. I actually used self rising flour so added no levining. 1 tbsp baking powder 3 eggs 1 cup white sugar milk try 1 half cup and go up until the batter is medium thick, like cake batter generally is. one cap of maple extract. You could add a bit of vanilla extract too just for a change. Mix flour baking powder and the dash of salt I forgot to mention earlier. In another bowl, mix eggs, sugar, milk and eggs. Melt the 1.5 cups of butter I forgot to tell you to melt. Wait until it has cooled before you add it to the egg mixture. Put the extract in the the wets, Mi;x wets and dries theroughly. I used my hands, but use whatever works for you. Pour into two six inch pans which you have either buttered and floured or parchment paper lined I hope you do better than I about getting your pans evenly filled. I used an ice cream scoop. Bake at 350 for about 27 minutes or longer if it doesn't smell done enough. When cooled, frost it with your choice of frostings. I had some white butter cream, so that is what I used. We loved it and it is a goner. ___ 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] hot chocolate mix
How much owdered sugar should be in this recipe, Wayne? Susan -Original Message- From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, September 04, 2016 10:40 PM To: cookinginthedark@acbradio.org; Cooking-friends ; Recipesbbshare ; Santas-workshop ; Sweet temptation Cc: Wayne Scott Subject: [CnD] hot chocolate mix Hot Chocolate Mix 1 box powdered milk (8 quarts) 1 Lb. or more Nestles Quick 8 Oz. non-dairy creamer about 1/b C. powdered sugar Mix all ingredients together well. Store in tightly covered container. Use from 1/d C. to 1/c C. mix for each mug of chocolate. ___ 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] copycat Thomas bbq potato salad
Hi, How much pickle juice should this be? Thanks. Susan -Original Message- From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 03, 2016 4:52 PM To: cookinginthedark@acbradio.org; Cooking-friends ; Santas-workshop ; Recipesbbshare Cc: Wayne Scott Subject: [CnD] copycat Thomas bbq potato salad Copycat Thomas BBQ Potato Salad Ingredients * 32 ounce package cubed frozen hash browns * 4 eggs, chopped * ½ cup diced onion * ½ cup chopped sweet pickles * 1 cup mayonnaise * ? cup sweet pickle juice * 1 heaping teaspoon mustard * 1 teaspoon of salt * ½ teaspoon of pepper Instructions 1. Place hash browns in large pot and add enough water to cover. Bring to a boil over medium high heat. Once boiling, allow to cook for ten minutes, or until tender. 2. Drain potatoes and place in a large bowl. Mash all of this up a bit with a potato masher, but leave lumpy. 3. Place chopped sweet pickles and chopped onion into a blender, chopper, or small smoothie blender and pulse a few times until very fine, almost like a relish. 4. Place mayonaise, pickle juice, mustard, finely minced pickles and onions, salt, and pepper in bowl with potatoes. Stir until well mixed. Stir in chopped eggs until incorporated. Cover and refrigerate several hours or until cold. Enjoy! Recipe by Southern Plate at http://www.southernplate.com/2015/05/copycat- thomas-bbq-potato-salad.html "So don't worry about tomorrow, for tomorrow will bring its own worries. Today's trouble is enough for today." ~Matt. 6:34-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
Re: [CnD] Spinach Balls (Was: Football Food)
What could I substitute for the spinach? Susan -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, August 30, 2016 9:45 PM To: cookinginthedark@acbradio.org Cc: Sugar Subject: Re: [CnD] Spinach Balls (Was: Football Food) Oh Nicole I have about 3 dozen in my freezer now and you are so right they are so good to snack on anytime! Smile sugar ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, August 30, 2016 7:36 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Spinach Balls (Was: Football Food) And I love these spinach balls and will use just about any excuse to have them. They travel well for tailgating. - Recipe via Meal-Master (tm) v7.07 Title: Spinach Balls Categories: Party snack, Appetizers, A f m Servings: 7 doz 20 oz Frozen chopped spinach 2 c Herb seasoned stuffing mix ½ c Parmesan cheese 2 ts Garlic salt 1 ts Freshly ground pepper 1 ½ ts Thyme ¾ c Butter, melted 5 ea Eggs, beaten Preheat oven to 350°f. Cook spinach according to directions on package but omit the salt. Drain spinach and pat dry with paper towels. Add next five ingredients. Toss with a fork until thoroughly mixed. Add butter or margarine and then beaten eggs. Blend again with fork. Form into walnut sized balls. Bake on greased cookie sheet 18-20 min. Yield: approx 7doz. Note: These may be frozen on cookie sheet and then dropped in freezer containers. Remove from freezer, bake, and serve. -Original Message- From: Courtney Fulghum Smith via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, August 30, 2016 8:45 PM To: cookinginthedark@acbradio.org Cc: Courtney Fulghum Smith Subject: [CnD] Football Food As many of you know, college football starts later this week. I am looking for some great tail gating recipes to go along with the great recipes that I have gotten from past episodes of Cooking in the Dark. What are some of your favorites? ___ 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 Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Tamales
I had the same difficulty with it! Susan -Original Message- From: Trinh Martin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, August 27, 2016 9:44 AM To: cookinginthedark@acbradio.org Cc: Trinh Martin Subject: Re: [CnD] Tamales I just tried to join, but it says group not found. Thanks On 8/27/2016 1:22 AM, Sandy via Cookinginthedark wrote: > Can anyone join this group? I love Mexican food, and have some > questions, and would love to see how some of this wonderful stuff is prepared? > > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: Naima Leigh via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, August 26, 2016 6:00 PM > To: cookinginthedark@acbradio.org > Cc: Naima Leigh > Subject: Re: [CnD] Tamales > > Nicole > > Here's the Mexican food's group. > > https://groups.io/g/Arlettes-Sizzling-Mexican > > > You can join if you want too? I have, and love it! > > > > -Original Message- > From: Nicole Massey via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, August 26, 2016 2:50 PM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey > Subject: Re: [CnD] Tamales > > A tamale isn't the problem, it's a good tamale, and as someone who ate > tamales almost from the crib I'm sort of picky about my tamales. In > this area tamale production is a standard form of entrepreneurship for > Hispanic and Mexican-American women, but since I don't work in an > office I don't have the almost ubiquitous Latin co-worker with a > family member who makes tamales for her family member to sell at work. > So that's why I'm listening for recipes to indulge the roommate's > experimentation. > > -Original Message- > From: Naima Leigh via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, August 26, 2016 1:36 PM > To: cookinginthedark@acbradio.org > Cc: Naima Leigh > Subject: Re: [CnD] Tamales > > If you mean grocery stores, then try Aldies, wall mart, crogers, > Publics or any other store that will sell them. For the family issue, you're > not alone. > I'm going through similar problems as well. > > -Original Message- > From: Nicole Massey via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, August 26, 2016 2:26 PM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey > Subject: Re: [CnD] Tamales > > I'm unable to get her recipe for the fruit tamales, as she's currently > at war with my family after the divorce. The reason I asked is because > I was curious as to what you turned up for the meat fillings. I've had > a problem finding decent tamales -- it's hard to predict what will be > available from independent cooks, and the different specialty places > that make them in the area are inconsistent in quality. My best tamale > source, amazingly enough, is at Braums, but my roommate has expressed > interest in making them sometime, so that's why I'm always interested in > recipes for them. > Our front door has a sign up advising people of the rules of the > house, and one of them is as follows: "No solicitation. Exceptions > will be made for Girl Scout cookies and tamales." > > -Original Message- > From: Naima Leigh via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, August 26, 2016 12:30 PM > To: cookinginthedark@acbradio.org > Cc: Naima Leigh > Subject: Re: [CnD] Tamales > > Well Nichole, > > I would love to try your versions too. > > Will you please post them? > > P.S. Every family has one or more of those in them. > > -Original Message- > From: Nicole Massey via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, August 26, 2016 1:26 PM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey > Subject: Re: [CnD] Tamales > > To make this we'll need recipes for the filling too, as it's > definitely more than just shredded meat. My former sister-in-law made > a variation on this with raisins, diced apple, coconut, and chopped > pecans, and she formed them as flat triangles instead of rolls. They > were well liked by my family. (Far more than she was, but she was a > drama queen who threw fits if she wasn't the center of attention) I've > also encountered tamales made with cheese and spices or beans. > > -Original Message- > From: Naima Leigh via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Friday, August 26, 2016 11:51 AM > To: cookin
Re: [CnD] Lazy Cook Wanting Recipe
What do they taste like? Thanks. Susan -Original Message- From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, August 08, 2016 12:57 PM To: cookinginthedark@acbradio.org Cc: juliette Subject: [CnD] Lazy Cook Wanting Recipe I love garbanzo beans. Lots of protein! Looking for a recipe (not the pasta one) with five or less ingredients! Thanks. Juliette ___ 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] Wendy's Spicy Fillet Chicken Sandwich
Wouldn't the number of sandwiches depend on how many chicken breast fillets you use, Charles? Susan -Original Message- From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, August 02, 2016 5:54 PM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: [CnD] Wendy's Spicy Fillet Chicken Sandwich Wendy's Spicy Fillet Chicken Sandwich Not only a great sandwich, but also great topping your favorite salad greens with this! Ingredients 1/3 cup frank's original red hot pepper sauce 2/3 cup water 1 cup all-purpose flour 2 1/2 teaspoons salt 4 teaspoons cayenne pepper 1 teaspoon fresh coarse ground black pepper 1 teaspoon onion powder 1/2 teaspoon paprika 1/8 teaspoon garlic powder Chicken breasts fillets Hamburger buns Mayonnaise Lettuce Sliced tomatoes Directions 1. Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees. 2. Combine the pepper sauce in a small bowl. 3. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl. 4. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun. 5. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is coated. 6. Fry the chicken fillets for 8 to 12 minutes or until they are light brown and crispy. Remove the chicken to a rack or paper towels to drain. 7. As chicken is frying, prepare each sandwich by grilling the face of the hamburger bun on a hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top bun. 8. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato. 9. On each of the bottom buns, stack one piece of chicken. 10. Flip the top half of each sandwich onto the bottom half and serve hot. ___ 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] Frying and browness of fried bread for Charles
Someitmes things smell brown too besides being puffy, wouldn't you agree, Sugar? Susan -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, July 30, 2016 4:57 PM To: cookinginthedark@acbradio.org; 'Charles Rivard' Cc: Sugar Subject: [CnD] Frying and browness of fried bread for Charles Charles, After about 2-4 minutes on each side, like I mentioned on another recipe There are times even for sighted and for blind people, who know that at times it all depends on the stove, microwave, fryer or other equipment that we use.We just have to play it by ear,smile After 2 minutes with clean fingers, please, touch for puffiness and if it has a puffy texture then your set... Do the same for the other side If it's not puffy then keep frying checking for doneness to your likeing. Charles, do amuse me and other's by letting us know when do you plan to make these recipes that you are so worried about? As for me I made these last night and they were wonderful Questions like this can be sent off list instead of cluttering the list with the repeated messages over, over, over and over again Blessings and happy, ssafe frying Sugar ‘I have loved the stars too fondly to be fearful of the night. Sugar -Original Message- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, July 30, 2016 2:46 PM To: cookinginthedark@acbradio.org Cc: Charles Rivard Subject: Re: [CnD] Mexican Fried Bread When are they brown? If you think you're finished, you! really! are! finished!! -Original Message- From: Sugar via Cookinginthedark Sent: Saturday, July 30, 2016 4:07 PM To: CND Cc: Sugar Subject: [CnD] Mexican Fried Bread Mexican Fried Bread 4 cups sifted flour 1 teaspoon salt 2 tablespoons vegetable shortening 3 tablespoons baking powder 2 tablespoons sugar 1 cup milk Vegetable oil for frying Sift flour, baking powder, salt and sugar into a large bowl. Cut in shortening until mixture resembles cornmeal. Stir in milk until mixture forms a firm dough. Knead dough on a lightly floured surface just until smooth. Cover, let rest for 20 minutes. Roll out to 1/4 inch thickness; cut into squares or diamonds. Heat oil in a deep saucepan or deep fat fryer to 375 degrees on deep fat frying thermometer. Fry dough a few at a time, turning often so they fry evenly, until golden brown. Remove from oil with slotted spoon onto paper towel to drain. Serve hot with butter (with a meal) or sprinkled with cinnamon sugar or with a pitcher of warm honey (for dessert). "Let the morning bring me word of your unfailing love, for I have put my trust in you. Show me the way I should go, for to you I entrust my life" ( Psalm 143:8). -Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] crazy cake
Could you send the chocolate cake recipe too? Thanks. Susan -Original Message- From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, July 21, 2016 8:23 AM To: cookinginthedark@acbradio.org Cc: Jeanne Fike Subject: Re: [CnD] crazy cake Hello, In regard to the crazy cake recipe when it called for 12 tablespoons oil, you could use ¾ cup oil. ¾ cup is the same as 12 tablespoons. Also I have made a chocolate cake recipe I found in in Betty Crocker that has no eggs. My daughter has a friend from New York who is allergic to eggs. When she came to St. Louis to visit, she inhaled the whole thing (an 8 by 8 inch) in two days. Happy cooking and baking. Jeanne ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] crazy cake
Is this 12 tablespoons oil really correct? Thanks. Susan -Original Message- From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, July 20, 2016 6:56 PM To: cookinginthedark@acbradio.org Cc: Wayne Scott Subject: [CnD] crazy cake I have made this many times. Crazy Cake 9*13 pan 3 cup flour 2 cup sugar 6 TBSP. unsweetened cocoa 2 TSP. baking soda 1 Tsp. salt 12 TBSP. oil 2 TBSP. vinegar 2 TSP. vanilla 2 cup cold water Mix all dry ingredients; spread out to make hole in center; then pour wet ingredients. Take fork and mix all together. Bake in dg#350 oven for approximately 30 minutes. For 8*8, divide ingredients in half. Variation: Peanut butter brownies add 1/2 C. peanut butter to batter and bake as directed. ___ 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] Copycat Pioneer Woman Hoppin John Recipe
It's slump...@austin.rr.com. Thanks. Susan -Original Message- From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, July 19, 2016 3:23 PM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe Hi Susan, I need your email address so I can send your request. For everyone else if you don't like it, then delete it! I am trying my best sharing what I find. Sorry it's not what you want but how many of you? Took time to research and write by hand into word the recipes you have found and posted it for everyone to enjoy. Very few of you can say "YES!" To this. For the ones that have a problem "Then Leave!!!" It's darn near impossible to find accessible recipes for the blind on Google. And even harder to find recreations of famous restaurants. This is my first time joining a list like this, and was not welcomed with open arms. Instead hate and complaints about what I posted or what I said. There is no topic to go by. So what am I supposed to do? No subjections or help was given. Nearly any thanks for my hard work to keep you up to date on new recipes. For the one's complaining about the meats: get a Talking Meat Thermometer. Put the meat in the oven or in a Philips Air Fryer if you have one. If you don't like something then why didn't you write me privately and discuss it, instead of blasting me over the whole list. I would have gave you the respect and dignity to discuss the issue in private. Not throghing shade on someone who is just trying to fit in, where they can get in and be excepted, not hated on. "I DON'T KNOW ANY OF YOU" I'm blind just like some of you, so why would you hate on one of your own kind. Is it because of your ignorant's to others or is it for your insensitivity towards some not exact like you? Maybe you should write some books since you're not happy. For those who understand what I 'm trying to say: "Thank You". This community needs to come together in unity and love one another, not hate! If this list is going to be about hate and bashing someone for trying, then it should be taken down for good. -Original Message- From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, July 19, 2016 3:34 PM To: cookinginthedark@acbradio.org Cc: Susan Lumpkin Subject: Re: [CnD] Copycat Pioneer Woman Hoppin John Recipe I'd like to have these recipes too if you decide to discontinue sending them to the list. Thanks. Happy cooking and recipe collecting. Susan -Original Message- From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, July 19, 2016 10:51 AM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: [CnD] Copycat Pioneer Woman Hoppin John Recipe Copycat Pioneer Woman Hoppin John Recipe Prep time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Serves: 10 Ingredients 1 whole onion, diced 4 cloves garlic, minced 1 whole green bell pepper diced 2 whole stalks Celery, diced 4 cups soaked Black-eyes Peas 5 cups low-sodium (no-sodium) Chicken Broth 1 whole Ham Hock or ½ lb. bacon, (optional turkey) chopped (optional smoked turkey wings) Salt and pepper to taste 1 heaping teaspoon Cayenne Seasoning 1 bay leaf White or Brown Rice, for Serving Instructions 1. Cook bacon pieces in a large pot over medium-high heat until crispy. 2. add onion, green pepper, celery to pot and stir. 3. Cook for 3 to 4 minutes. 4. Add in garlic and cook for another 1-2 minutes. 5. Stir in rinsed beans, then add chicken broth, salt & pepper, and cayenne to taste. 6. Bring to a boil, then reduce heat and cover the pot for 30 minutes. 7. After 30 minutes, check the liquid level; if it’s soupy, cook with the lid off for another 15-30 minutes or so. 8. If it’s too thick, splash in a little more broth and keep covered for another 15-30 minutes. 9. Taste for seasonings. 10. Add more spice if needed. 11. Serve over white or brown rice, making sure to get plenty of the cooking liquid Spooned over the top. 12. Or, you may mix the bean mixture with the rice before serving (that’s what I did). ___ 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] Copycat Pioneer Woman Hoppin John Recipe
I'd like to have these recipes too if you decide to discontinue sending them to the list. Thanks. Happy cooking and recipe collecting. Susan -Original Message- From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, July 19, 2016 10:51 AM To: cookinginthedark@acbradio.org Cc: Naima Leigh Subject: [CnD] Copycat Pioneer Woman Hoppin John Recipe Copycat Pioneer Woman Hoppin John Recipe Prep time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Serves: 10 Ingredients 1 whole onion, diced 4 cloves garlic, minced 1 whole green bell pepper diced 2 whole stalks Celery, diced 4 cups soaked Black-eyes Peas 5 cups low-sodium (no-sodium) Chicken Broth 1 whole Ham Hock or ½ lb. bacon, (optional turkey) chopped (optional smoked turkey wings) Salt and pepper to taste 1 heaping teaspoon Cayenne Seasoning 1 bay leaf White or Brown Rice, for Serving Instructions 1. Cook bacon pieces in a large pot over medium-high heat until crispy. 2. add onion, green pepper, celery to pot and stir. 3. Cook for 3 to 4 minutes. 4. Add in garlic and cook for another 1-2 minutes. 5. Stir in rinsed beans, then add chicken broth, salt & pepper, and cayenne to taste. 6. Bring to a boil, then reduce heat and cover the pot for 30 minutes. 7. After 30 minutes, check the liquid level; if it’s soupy, cook with the lid off for another 15-30 minutes or so. 8. If it’s too thick, splash in a little more broth and keep covered for another 15-30 minutes. 9. Taste for seasonings. 10. Add more spice if needed. 11. Serve over white or brown rice, making sure to get plenty of the cooking liquid Spooned over the top. 12. Or, you may mix the bean mixture with the rice before serving (that’s what I did). ___ 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] Idea for cooking seminar
Hi John, When would the dates for the Church Conference be in2018 and what is the cost, if that has been established? Thanks in advance. Susan ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking bacon
My husband Larry and I have looked and looked for one of those. The ones they originally made were larger than the ones they make now. Thhose made now are mainly for the grill and seem to be either of cast iron or of glass. Susan -Original Message- From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, June 12, 2016 11:51 AM To: cookinginthedark@acbradio.org Cc: juliette Subject: Re: [CnD] cooking bacon As I've said before, I don't cook bacon much so not sure about this _but I have a flat metal piece (device) with a knob in the middle so you can pick it up. It hass small holes (not tiny) all over the device. You put it over bacon on the stove and theoretically, it will cook both sides at once. Juliette Silvers - Original Message - From: Sharon Howerton via Cookinginthedark To: cookinginthedark@acbradio.org Date: 06/11/2016 8:36 am Subject: Re: [CnD] cooking bacon > > > Juliette, I had to cringe as soon as I read that you used one of those thin > aluminum pans. I'm so sorry you were hurt. One needs something sturdy for the > bacon. > > -Original Message- > From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Friday, June 10, 2016 9:14 PM > To: cookinginthedark@acbradio.org > Cc: juliette > Subject: Re: [CnD] cooking bacon > > Cooking Bacon: a cautionary tale > Many years ago I decided to fry bacon in my oven using one of those thin > aluminum rectangular light pans with ridges to catch the fat. When I went to > remove the pan it collapsed spilling the grease on my arms. I almost went to > the emergency room for that one and of course, never cooked bacon in one of > those pans again. > > Juliette Silvers > > - Original Message - > From: Sharon Howerton via Cookinginthedark > To: cookinginthedark@acbradio.org > Date: 06/10/2016 4:01 pm > Subject: Re: [CnD] cooking bacon > > > > > > > Randy, my sister bakes hers in the oven and I've done the same. She said to > > bake it at 400 for 20 minutes; to be honest, to me that wasn't long enough. > > I have a pan with a drip tray so the grease falls to the bottom; it's a lot > > easier than frying on the stove and better tasting, I think, than preparing > > in the microwave. I'd say to just experiment with time depending on the > > thickness of your bacon. Good luck. > > Sharon > > > > -Original Message- > > From: randy tijerina via Cookinginthedark > > [mailto:cookinginthedark@acbradio.org] > > Sent: Friday, June 10, 2016 3:27 PM > > To: cookinginthedark@acbradio.org > > Cc: randy tijerina > > Subject: [CnD] cooking bacon > > > > hi friends'''Randy here...'''what's the best way to cook bacon? > > to me'''ddthe microwave'''dries it...'''I want to have my bacon taste like > > it was on the stovedd_b, without all that fat'''how do you guys do it? > > > > ___ > > 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] BEAR LAKE TRAIL MIX
Hi Sugar,
I don't care for the licorice. What could I substitute for that? I love
goldfish crackers.
Susan
-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 04, 2016 3:25 PM
To: cookinginthedark@acbradio.org; 'Charles Rivard'
Cc: Sugar
Subject: Re: [CnD] BEAR LAKE TRAIL MIX
Charles
Since I make big batches I buy the biggest bags possible, anything 16ounces and
up.
Make this your recipe. If you want to make a big batch then use bigger bags, if
you don't use smaller bags.
Sugar
Knowing your own darkness is the best method for dealing with the darknesses of
other people.
-Filled with light, Sugar.
-Original Message-
From: Charles Rivard via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 04, 2016 12:31 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] BEAR LAKE TRAIL MIX
What sized bags are used for this recipe?
If you think you're finished, you! really! are! finished!!
-Original Message-
From: Sugar via Cookinginthedark
Sent: Saturday, June 04, 2016 12:19 PM
To: CND
Cc: Sugar
Subject: [CnD] BEAR LAKE TRAIL MIX
BEAR LAKE TRAIL MIX
The first time I ever had it was when Zachary and I were dating and he invited
me to one of his family reunions. It was at Bear Lake {hence the name, Bear
Lake Trail Mix}, a popular lake in northern Utah and his aunt, Kimberly,
whipped out a couple Tupperwares of this stuff. I could not get enough of it
the entire time we were there! It has become my favorite go-to snack mix ever
since.
2 bags regular Chex Mix
1 bag Bugles
1 bag Chocolate Chip Teddy Grahams {I couldn't find these, so I used Mini Chips
Ahoy}
1 bag Pretzel M&M's
1 bag Licorice Bits
I bag Swedish Fish
1 bag Goldfish crackers
Mix all ingredients in a large bowl.
Try not to eat yourself sick. {Trust me - once you start, it's impossible to
stop.}
Cup of recipes
"I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
-Sugar
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Re: [CnD] SPAM: Long time without chatting
Please send your e-mail address to me at slump...@austin.rr.com Gary and I'll answer your e-mail offlist. Thanks. Susan -Original Message- From: Gary Patterson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 04, 2016 11:51 PM To: 'Susan Lumpkin via Cookinginthedark' Cc: Gary Patterson Subject: SPAM: [CnD] Long time without chatting Do you or Larry know of a resource describing gestures so that I could have an idea how to do them when, or whenever, I ever decide to get any Apple products? Do you use any of the apple products? I'm in the midst of doing major projects to my house. New siding, insulation and a new roof. Hope all is well with you folks. Gary Patterson ___ 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] SPAM: Long time without chatting
Hi Gary, Please send your e-mail address to slump...@austin.rr.com and I'll write you offlist. Thanks. Susan -Original Message- From: Gary Patterson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 04, 2016 11:51 PM To: 'Susan Lumpkin via Cookinginthedark' Cc: Gary Patterson Subject: SPAM: [CnD] Long time without chatting Do you or Larry know of a resource describing gestures so that I could have an idea how to do them when, or whenever, I ever decide to get any Apple products? Do you use any of the apple products? I'm in the midst of doing major projects to my house. New siding, insulation and a new roof. Hope all is well with you folks. Gary Patterson ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking lists
Is that a heavy traffic list? Thanks. sSusan -Original Message- From: Helen Whitehead via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 04, 2016 11:07 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: Re: [CnD] cooking lists why not come on over to the cooking friends list? cooking-friends+subscr...@groups.io - Original Message - From: "Sue Staley via Cookinginthedark" To: "dark" Cc: "Sue Staley" Sent: Sunday, April 03, 2016 6:40 PM Subject: [CnD] cooking lists Hi, Are there other blind-related cooking lists? Sue ___ 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] Wieners and Sour Kraut:
Hi Gregory, What does barley taste like or does it have any flavor? Thanks. Susan -Original Message- From: Gregory Yorke via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, March 26, 2016 12:41 PM To: cookinginthedark@acbradio.org Cc: Gregory Yorke Subject: Re: [CnD] Wieners and Sour Kraut: Let me throw my 2 cents into the soup. I bake the sausage in the oven for about an hour to get the fat out of it before I put it into the sour kraut to cook. Then I put a chopped onion in the sour kraut. My Grand Mother told me to put a tablespoon or 2 of whole uncooked barley in to thicken the juice before you start to cook the sour kraut. Not more than a tablespoon or 2. The apple gives a nice touch also, it does sweeten the sour kraut a little. -Original Message- From: Brenda Mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, March 26, 2016 8:27 AM To: [cookinginthedark@acbradio.org] Cc: Brenda Mueller Subject: Re: [CnD] Wieners and Sour Kraut: Well, each to his own, I guess. I don't want apples or cloves in my kraut, but then the best thing about cooking for yourself is you get to have it your way every meal each and every day. Brenda Mueller Sent from my iPhone > On Mar 26, 2016, at 8:11 AM, Suzanne Erb via Cookinginthedark > wrote: > > > I would also ad a chopped onion, a chopped apple, and several cloves. I > would not add the sugar,. > Suzanne >> On Mar 26, 2016, at 07:22, Charles Rivard via Cookinginthedark >> wrote: >> >> That sounds really good. Another idea is to use other sausages such as >> Polish or smoked sausages. >> >> >> >> >> If you think you're finished, you! really! are! finished!! >> -Original Message- From: brenda mueller via Cookinginthedark >> Sent: Saturday, March 26, 2016 6:14 AM >> To: cooking in the dark >> Cc: brenda mueller >> Subject: [CnD] Wieners and Sour Kraut: >> >> I would never freeze sour kraut, just keep it stored in the >> refrigerator in its bag. After all, it's sour kraut. >> >> If I were to cook sour kraut and wieners in the crockpot, I'd use one >> portion of meat to every two of kraut. (for example one pound of >> wieners to two pounds of kraut.). >> >> First drain the kraut; put half the kraut in the bottom of the >> crockpot. Dice your wieners, and add them. Next, cover with the >> rest of the kraut. Add about a tablespoon of sugar and four to six >> ounces of water. Now cook on high three to five hours. >> That's if you're serving it the same day. I always cook my kraut the >> day before, let cool overnight, and reheat the next day. That way the >> meat and kraut flavors combine thoroughly. >> >> >> Brenda Mueller >> ___ >> 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] Leaving the list for a while
God bless you too and sorry you're having to leave us! Take care. Susan -Original Message- From: Linda Yacks via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, March 14, 2016 11:08 AM To: cookinginthedark@acbradio.org Cc: Linda Yacks Subject: [CnD] Leaving the list for a while Hi my fellow cooks, I just wanted to let all of you know that I am taking some time off most of email lists. My husband's physical circumstances are requiring more of my time and I find I simply don't have time to weed through multiple emails. So, God bless all of you and happy cooking. Linda Yacks ___ 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] Harry and Davids
They're kind of expensive, aren't they? Susan -Original Message- From: Becky McCullough via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, March 03, 2016 8:51 AM To: cookinginthedark@acbradio.org Cc: Becky McCullough Subject: Re: [CnD] Harry and Davids They have a lot of good food. dried soups, you can cook in the crock pot and add stuff to them. They have salmon, and a whole lot of other things. You can go to harryanddavid.com Becky - Original Message - From: "Sandy via Cookinginthedark" To: Cc: "Sandy" Sent: Thursday, March 03, 2016 1:29 AM Subject: [CnD] Harry and Davids > One time, I got a cheesecake from them as a gift; never checked to see > what > other foods they sell or other products; what have any of you ordered from > them? > > > Fear is just excitement in need of an attitude adjustment! > -Original Message- > From: Becky McCullough via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Wednesday, March 02, 2016 6:00 PM > To: cookinginthedark@acbradio.org > Cc: Becky McCullough > Subject: Re: [CnD] Sugar's Lemon Bars > > I have ordered from them and they deliver right to your door. > Becky > - Original Message - > From: "Teresa Mullen via Cookinginthedark" > To: > Cc: "Teresa Mullen" > Sent: Wednesday, March 02, 2016 3:46 PM > Subject: Re: [CnD] Sugar's Lemon Bars > > >>I have heard of them when I did a search for something else. Have you >>purchased anything from them before? And for a toll free number they must >>deliver nationwide. >> >> Teresa MullenSent from my iPhone >> >>> On Mar 2, 2016, at 3:04 PM, Becky McCullough via Cookinginthedark >>> wrote: >>> >>> Maybe Harry and David's might have them too. >>> There number is 877-322-1200 >>> Becky >>> - Original Message - From: "Sandy via Cookinginthedark" >>> >>> To: >>> Cc: "Sandy" >>> Sent: Wednesday, March 02, 2016 1:22 AM >>> Subject: Re: [CnD] Sugar's Lemon Bars >>> >>> >>>> I get them at local bakeries, and unsure, but perhaps Entemann's might >>>> make >>>> them. they have packaged products, cakes, honey buns, fudge brownies, >>>> etc., >>>> sold in some stores in the United States. some supermarket bakeries >>>> also >>>> might have them. >>>> >>>> >>>> Fear is just excitement in need of an attitude adjustment! >>>> -Original Message- >>>> From: Cindy Simpson via Cookinginthedark >>>> [mailto:cookinginthedark@acbradio.org] >>>> Sent: Wednesday, March 02, 2016 1:18 AM >>>> To: cookinginthedark@acbradio.org >>>> Cc: Cindy Simpson >>>> Subject: Re: [CnD] Sugar's Lemon Bars >>>> >>>> I'm just curious, I did not know you could buy lemon bars. What >>>> company >>>> makes them and where do you find them? Are they just in the grocery >>>> store >>>> bakery? >>>> >>>> >>>> On Wed, Mar 2, 2016 at 1:03 AM, Sandy via Cookinginthedark < >>>> cookinginthedark@acbradio.org> wrote: >>>> >>>>> I love the lemon bars, but honestly, usually buy them, as everytime I >>>>> attempt making them, they never turn out properly, and I have never >>>>> found a recipe that worked, not even the Krustaez lemon bar mix. the >>>>> center is too soft and gooey, nothing like when you buy them, and I do >>>>> not care for the crust; when doing the crust, isn't it just on the >>>>> bottom of the pan? not partially up the sides of the pan? >>>>> >>>>> >>>>> Fear is just excitement in need of an attitude adjustment! >>>>> -Original Message- >>>>> From: Sugar via Cookinginthedark >>>>> [mailto:cookinginthedark@acbradio.org] >>>>> Sent: Tuesday, March 01, 2016 5:10 PM >>>>> To: cookinginthedark@acbradio.org; 'Charles Rivard' >>>>> Cc: Sugar >>>>> Subject: Re: [CnD] Sugar's Lemon Bars >>>>> >>>>> I think it was about the lemon bars >>>>> >>>>> There is speaking grace. Colossians 4:6 says, "Let your speech be >>>>> always with grace, seasoned with salt, that ye may know how ye ought >>>>> to answer every man." >>>>>
Re: [CnD] Frying Bacon
No, they're too heavy! -Original Message- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 29, 2016 7:03 PM To: cookinginthedark@acbradio.org Cc: Charles Rivard Subject: Re: [CnD] Frying Bacon If they weren't heavy, wouldn't that defeat the purpose? If you think you're finished, you! really! are! finished!! -Original Message- From: Nicole Massey via Cookinginthedark Sent: Monday, February 29, 2016 11:31 AM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Frying Bacon Try searching under "grill press" as that may turn up more hits. But yes, they can sometimes be a bit heavier, which is part of the design. -----Original Message- From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 29, 2016 11:22 AM To: cookinginthedark@acbradio.org Cc: Susan Lumpkin Subject: Re: [CnD] Frying Bacon They're very hard to find now; if you do, they're either very small and/or very heavy! So far, I haven't been able to find them any more in the catalogs selling products for the blind! AFB used to sell one many years ago! Susan -Original Message- From: Susie Stageberg via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 29, 2016 10:18 AM To: cookinginthedark@acbradio.org Cc: Susie Stageberg Subject: Re: [CnD] Frying Bacon Yes, there is such a thing as a bacon press. Try a kitchen store or one of the purveyors of gadgets for the blind. I used to have one, but the microwave works so much better. Susie -Original Message- From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 29, 2016 6:13 AM To: [cookinginthedark@acbradio.org] Cc: Teresa Mullen Subject: Re: [CnD] Frying Bacon Hello Mike and Jenna I hope I got the name right. My question is when you cook bacon on the stove top, how do you turn it over my problem is when I cooked bacon it curls on me when I try to turn it over. Isn't there a device that you can put the bacon in between this device and cook it and the bacon stays straight when you fry it? Is there such a thing? Teresa MullenSent from my iPhone > On Feb 29, 2016, at 5:52 AM, Mike and Jenna via Cookinginthedark > wrote: > > Hi, > > I do my bacon on the stove at about medium heat for 5. 5 1/2 minutes. > > -Original Message- > From: Victoria E Gilkerson via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, February 28, 2016 11:17 PM > To: cookinginthedark@acbradio.org > Cc: Victoria E Gilkerson > Subject: [CnD] Frying Bacon > > > > This may seem like a strange question, but do any of you have > particular difficulty in frying bacon? > > > > Do you do it in the oven or in a skillet on the stove top? If the > latter, how do you handle the fact that often the bacon shrivvles up > in the cooking process? > > > > > > Victoria E Gilkerson > > > > > > ___ > 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Frying Bacon
No, he doesn't. -Original Message- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 29, 2016 7:04 PM To: cookinginthedark@acbradio.org Cc: Charles Rivard Subject: Re: [CnD] Frying Bacon Dale doesn't carry them in his mall?? If you think you're finished, you! really! are! finished!! -Original Message----- From: Susan Lumpkin via Cookinginthedark Sent: Monday, February 29, 2016 11:21 AM To: cookinginthedark@acbradio.org Cc: Susan Lumpkin Subject: Re: [CnD] Frying Bacon They're very hard to find now; if you do, they're either very small and/or very heavy! So far, I haven't been able to find them any more in the catalogs selling products for the blind! AFB used to sell one many years ago! Susan -Original Message- From: Susie Stageberg via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 29, 2016 10:18 AM To: cookinginthedark@acbradio.org Cc: Susie Stageberg Subject: Re: [CnD] Frying Bacon Yes, there is such a thing as a bacon press. Try a kitchen store or one of the purveyors of gadgets for the blind. I used to have one, but the microwave works so much better. Susie -Original Message- From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 29, 2016 6:13 AM To: [cookinginthedark@acbradio.org] Cc: Teresa Mullen Subject: Re: [CnD] Frying Bacon Hello Mike and Jenna I hope I got the name right. My question is when you cook bacon on the stove top, how do you turn it over my problem is when I cooked bacon it curls on me when I try to turn it over. Isn't there a device that you can put the bacon in between this device and cook it and the bacon stays straight when you fry it? Is there such a thing? Teresa MullenSent from my iPhone > On Feb 29, 2016, at 5:52 AM, Mike and Jenna via Cookinginthedark > wrote: > > Hi, > > I do my bacon on the stove at about medium heat for 5. 5 1/2 minutes. > > -Original Message- > From: Victoria E Gilkerson via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, February 28, 2016 11:17 PM > To: cookinginthedark@acbradio.org > Cc: Victoria E Gilkerson > Subject: [CnD] Frying Bacon > > > > This may seem like a strange question, but do any of you have > particular difficulty in frying bacon? > > > > Do you do it in the oven or in a skillet on the stove top? If the > latter, how do you handle the fact that often the bacon shrivvles up > in the cooking process? > > > > > > Victoria E Gilkerson > > > > > > ___ > 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] Frying Bacon
They're very hard to find now; if you do, they're either very small and/or very heavy! So far, I haven't been able to find them any more in the catalogs selling products for the blind! AFB used to sell one many years ago! Susan -Original Message- From: Susie Stageberg via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 29, 2016 10:18 AM To: cookinginthedark@acbradio.org Cc: Susie Stageberg Subject: Re: [CnD] Frying Bacon Yes, there is such a thing as a bacon press. Try a kitchen store or one of the purveyors of gadgets for the blind. I used to have one, but the microwave works so much better. Susie -Original Message- From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, February 29, 2016 6:13 AM To: [cookinginthedark@acbradio.org] Cc: Teresa Mullen Subject: Re: [CnD] Frying Bacon Hello Mike and Jenna I hope I got the name right. My question is when you cook bacon on the stove top, how do you turn it over my problem is when I cooked bacon it curls on me when I try to turn it over. Isn't there a device that you can put the bacon in between this device and cook it and the bacon stays straight when you fry it? Is there such a thing? Teresa MullenSent from my iPhone > On Feb 29, 2016, at 5:52 AM, Mike and Jenna via Cookinginthedark > wrote: > > Hi, > > I do my bacon on the stove at about medium heat for 5. 5 1/2 minutes. > > -Original Message- > From: Victoria E Gilkerson via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, February 28, 2016 11:17 PM > To: cookinginthedark@acbradio.org > Cc: Victoria E Gilkerson > Subject: [CnD] Frying Bacon > > > > This may seem like a strange question, but do any of you have particular > difficulty in frying bacon? > > > > Do you do it in the oven or in a skillet on the stove top? If the latter, > how do you handle the fact that often the bacon shrivvles up in the cooking > process? > > > > > > Victoria E Gilkerson > > > > > > ___ > 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] using a pressure cooker/crock pot
What brand is it, do you know? Thanks. -Original Message- From: Brian Oglesbee via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, December 31, 2015 11:35 PM To: Susie Stageberg Cc: cookinginthedark@acbradio.org Subject: Re: [CnD] using a pressure cooker/crock pot I will see if I can find an electronic version of the manual. I will tell you that I took some frozen ribs tonight and threw them in there with nothing more than seasoning and cook them for 45 minutes and they were fall off the bone tender Sent from my iPhone > On Dec 31, 2015, at 6:41 PM, Susie Stageberg wrote: > > Did your pot come with a manual? If so, can you scan it or get it put into > Braille? I would want to read the manual before using this kind of hybrid > device. I know about pressure cookers and I know about crockpots, but I've > never met two of them who got hitched. > > Susie > > > > -Original Message- > From: Brian Oglesbee via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Thursday, December 31, 2015 2:26 PM > To: Cooking in the Dark > Subject: [CnD] using a pressure cooker/crock pot > > Hello, I got a pressure cooker/crock pot for Christmas. I have used a crock > pot for years and love it. I have had several people tell me the wonderful > thing about the pressure crock pot is it greatly shortens the amount of time > to cook an dyou can put frozen stuff in there, therefore you don't have to > prepare things in the morning before going to work. Have any of you used > one? and if so can you share some recipes? Thanks Brian > ___ > 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] Jello Salad
What kind of strawberry jello salads do you all usually make? I'm looking for something a bit different this year, if such exists. Thanks in advance. Susan ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking turkey?
I believe people usually suggest that the stuffing is cooked separately rather than inside the turkey. Susan ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking turkey?
Hi Sugar, Sounds wonderful! 36 pounds, unbelievable! How big is your turkey this year or are you making it? Our is 12/4 pounds. We have cornbread dressing. Susan ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking turkey?
Hi Trinh, We always cook the whole bird instead of just a turkey breast. I rub it all over with a bit of olive oil, put cut onions and celery in the cavity and season with whatever I have or like! If you go to butterball.com you'll find some ideas. My turkey is in the fridge thawing as it should be by now, unless you buy a fresh. Good luck and happy cooking! Susan ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Chicken Breasts
They've probably sat too long! Sometimes when you go to a meeting that is held at a hotel, the chicken breasts there are too dry for the same reason! Happy cooking. Susan ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] frying sunnyside up eggs
It's available on BARD, under the braille section, Gary. Susan -Original Message- From: Gary Patterson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, November 16, 2015 12:06 AM To: cookinginthedark@acbradio.org; 'Becky McCullough' Subject: Re: [CnD] frying sunnyside up eggs This may be a long shot for finding the cook book. The author was Tips, I can't recall her name. She taught at the Texas School for the Blind. I don't know if they still have a library at the school. The other option would be to contact the state library for the blind in Austin. HTH Gary Patterson -Original Message- From: Becky McCullough via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, November 15, 2015 7:19 PM To: cookinginthedark@acbradio.org; GARY WILLIAMS Subject: Re: [CnD] frying sunnyside up eggs Hi Gary, Where did you order the Cooking Without Looking Book? Did you get the braille one? You can write me off list. Becky misscof...@neb.rr.com - Original Message - From: "GARY WILLIAMS via Cookinginthedark" To: ; "wally gramza" Sent: Sunday, November 15, 2015 6:56 AM Subject: Re: [CnD] frying sunnyside up eggs > Hi, > According to the Cooking Without Looking book, cook eggs over medium heat > covered for two minutes and uncovered for two minutes. Should be about > medium doneness. If you think eggs begin to cook to fast on medium turn > down a little to about medium low heat. Hope this helps > > Sent from my iPhone > >> On Nov 15, 2015, at 7:03 AM, wally gramza via Cookinginthedark >> wrote: >> >> Hi list members, >> My name is Wally Gramza, I live alone, and do all of my own cooking. What >> devices if any are there to simplify making sunnyside up eggs and what >> length of time do you fry the eggs for? One minute or? How can I tell >> when the eggs are done? I like them medium not runny. Thank you so much >> for your time to share your methods with me. >> ___ >> 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 Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Presure cooker problems
It sounds like your gasket may not be sealing all the way! Goodluck! Susan -Original Message- From: Debbie Deatherage via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, October 27, 2015 7:12 PM To: cookinginthedark@acbradio.org Subject: [CnD] Presure cooker problems Sent from my iPhoneWe are having some problems with our pressure cooker. It is releasing pressure before it is supposed to. It makes the sound that it seals and a few minutes later befor it is time it releases pressure. At first we didn't think there was enough water in it. We did a test with just liquid and it did the same. We have not had it that long. We don't know if it might be the valve or ring. Any suggestions would be helpful. Thank you. Debbie Deatherage ___ 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] Other List Information
Is that your list, Steve? Susan -Original Message- From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, October 24, 2015 7:14 AM To: cookinginthedark@acbradio.org; Claudia Subject: Re: [CnD] Other List Information the shopping list is; shoppingcenter-subscr...@yahoogroups.com -Original Message- From: Claudia via Cookinginthedark Sent: Saturday, October 24, 2015 4:43 AM To: cookinginthedark@acbradio.org ; 'Nancy Martin' Subject: [CnD] Other List Information Hi, There used to be a Shopping list that talked about different shopping, such as shopping on QVC. Does anyone have that list information? Also, I used to be on a Household Tips list. If anyone has that list info as well, I'd appreciate. Thanks. Claudia' ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark Steve Stewart CnD Moderator email; cookda...@suddenlink.net ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Urgently Need Input: Setting up a kitchen
Hi Jill, What do you use for cooking bacon and where did you get it? Thanks in advance. Susan -Original Message- From: Jill O'Connell via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, October 16, 2015 12:56 PM To: cookinginthedark@acbradio.org; Janet Acheson Subject: Re: [CnD] Urgently Need Input: Setting up a kitchen Don’t forget a potato peeler. The one I have came from Pampered Chef and is the best one I’ve ever had. I also like using a grill-griddle as I find their use quite versatile. A beginning cook can even start some foods on them while they are cold simply by extending the cooking time. I use the microwave a lot and have a device for cooking bacon etc. which is available from the sources already named. Added to the labeling devices already suggested, I use a Pen Friend available from Blind Mice Mart. This is great because sighted friends and family can use it to record pertinent information and so much ore can h added such as cooking directions etc. I have a gadget that looks like a wide toothed comb which is helpful in slicing such items as tomatoes, cooked meats, etc. Some blind people like using the double spatulas available so that they can hold food on both sides when turning it. I was recently introduced to Fabric Paint for marking appliancesand found it great. If you like, I could send you pictures of any of these devices but not until Sunday. My only two suggestions for a name for the kitchen are blind corner kitchen or busy fingers kitchen; I’m sorry I can’t do any better than that. I think it would help this list if we knew what the students want to learn to cook. What a great project; lots of luck!On Oct 15, 2015, at 5:44 AM, Janet Acheson via Cookinginthedark wrote: > I am in the process of writing a grant proposal for which I have been given, > as usual, very short notice. I am, for those of you who did not know, a > teacher of the visually impaired at a large high school. I am requesting the > funds to set up a kitchen that will enable me to more fully implement daily > living skills activities. We have already been donated major appliances. The > school has provided a separate room and has had the appliances connected > which might not sound like a big deal, but believe me, in a school system > this is a big deal. The support has been great. Last year my students > provided a dining in the dark experience for invited faculty. We plan to do > the same again this year. > > The expense of all of these activities has fallen completely on myself. Being > awarded this grant would be a great relief for me. > > So here is what I am asking of all of you. Would you all please send me > messages with lists of what you feel would be essential for the kitchen of a > beginner blind cook. Try to be as specific as possible and include the source > (where it can be purchased) as I must have a detailed list for the grant > proposal. If you think your item might sound a bit odd to non-B/VI people, > write a one sentence rationale. > > Some areas of thought include accessible small appliances, gadgets that > provide enhanced safety or accessibility, basic kitchen essentials with small > but helpful designs, labeling methods, items or techniques that help in > shopping and meal planning (can even include accessible software). > > The ultimate goal of my proposal includes Who planting, shopping, menu and > recipe creation, food preparation,, serving, and cleanup. Finally, the > students will prepare a cookbook that will also include their own kitchen > gadget reviews and cooking tips for the blind produced in braille and large > print. > > Here's the really bad news… my proposal must be completed by Sunday night. I > plan to request the maximum allowed in the application process which is $1000. > > Thank you all for any and all ideas you are able to provide. > > Janet > > > > > > > >> >> Send Cookinginthedark mailing list submissions to >> cookinginthedark@acbradio.org >> >> To subscribe or unsubscribe via the World Wide Web, visit >> http://acbradio.org/mailman/listinfo/cookinginthedark >> or, via email, send a message with subject or body 'help' to >> cookinginthedark-requ...@acbradio.org >> >> You can reach the person managing the list at >> cookinginthedark-ow...@acbradio.org >> >> When replying, please edit your Subject line so it is more specific >> than "Re: Contents of Cookinginthedark digest..." >> >> >> > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question: Bacon in the oven
Just curious, what kind of a convection oven do you have? Thanks. Happy cooking. Susan -Original Message- From: Janet Acheson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, September 12, 2015 5:37 AM To: [cookinginthedark@acbradio.org] Subject: [CnD] Question: Bacon in the oven I know there was a bit of discussion about this, and somehow I must have missed it. Could somebody give specific advice on how to accomplish crispy bacon, in other words well done, in the oven? 1. Have you used a special style of pan to help keep the grease/fat away from the bacon? 2. Cook at what temperature and for about how long? 3. Would you recommend any modifications for using a convection oven? T.I.A.! Sent from my iPhone ___ 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] Oil Mister
Hi, Does your mom make flour or corn tortillas? Susan ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Slow Cookers/Crock Pots
I'd look at Amazon.com. Good luck and happy cooking! Susan -Original Message- From: Suzanne Erb via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, July 21, 2015 1:19 PM To: cookinginthedark@acbradio.org Subject: [CnD] Slow Cookers/Crock Pots Hi Listers, My poor crockpot died, and I would like to buy a new one. I’m looking for a 6-8 qt. size. Any suggestions? Thank you so much for your assistance. Suzanne ___ 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] Freezing Mashed Potatoes
Do you put in any milk, butter or sour cream before you freeze them and do you cook them all the way through? Thanks. I'll give this one a try because I haven't been able to get them to freeze well. Susan -Original Message- From: Mary Ann via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, July 20, 2015 8:53 PM To: cookinginthedark@acbradio.org; Teresa Mullen Subject: [CnD] Freezing Mashed Potatoes I freeze mashed potatoes in muffin tins and after they are frozen, I put them in a bag. My husband says they are delicious after heating them in the microwave. The potatoes are really hot and good. --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Meals
In my humble opinion, potatoes do not freeze well. I have heard that ifyou added sour cream to them, they would freeze well - never have tried it! Susan -Original Message- From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, July 17, 2015 7:10 AM To: [cookinginthedark@acbradio.org] Subject: [CnD] Meals Hello everyone I hope all is well in the cooking world. I have a question for all of you do any of you cook several meals in the weekend, and also when you do can you freeze things like rice pasta stuff like that and or potatoes? And also does anyone have a simple lasagna recipe that you don't really have to do all day with sweat and stuff! LOL thanks Teresa P. S. I meant blood and sweat! LOL Teresa MullenSent from my iPhone ___ 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] DORITO CASSEROLE
How do you makeyour own taco seasoning? Thanks.
Susan
-Original Message-
From: John Diakogeorgiou via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 11, 2015 2:23 PM
To: [cookinginthedark@acbradio.org]; Holly Anderson
Subject: Re: [CnD] DORITO CASSEROLE
For the foil, it controls the browning.. For the seasoning I make my own. It's
better because it isn't as salty or chemically tasting.
John Diakogeorgiou
> On Jul 11, 2015, at 12:14 PM, Holly Anderson via Cookinginthedark
> wrote:
>
> Hi, I have this exact same recipe. It’s very good, and easy to make.
> However, mine does not say cover with foil. What difference would the foil
> make do you think? Also, any tips on how to get 1/2 pack of taco seasoning?
>
> Thanks.
> Holly
>> On Jul 11, 2015, at 9:56 AM, Sugar via Cookinginthedark
>> wrote:
>>
>> DORITO CASSEROLE
>> recipe from Jam Hands
>>
>> 2 cups shredded chicken
>> 1 1/2 - 2 cups shredded cheese
>> 1 can cream of chicken soup
>> 1/2 cup milk
>> 1/2 cup sour cream
>> 1 can Rotel tomatoes
>> 1/2 packet taco seasoning
>> 1 bag of Dorito's {Nacho Cheese}
>>
>> In a large bowl, combine all ingredients EXCEPT Dorito's.
>>
>> In a 9x13 baking dish, spread a layer of crushed Dorito's on the bottom.
>>
>> Now spread a layer of the chicken mixture on top of the Dorito's.
>>
>> Add another layer of crushed Dorito's and then finish with another
>> layer of chicken. Top with shredded cheese and cover with foil.
>>
>> Bake at 350 for 30-35 minutes or until bubbly.
>>
>> Say what you will about this kinda food, but seriously people.
>> don't knock it 'til ya try it
>>
>> One of THE tasitest, easiest, so-happy-to-be-home-from-work-
>> and-not-sorry-about-cooking-something-too-time-consuming kind of
>> meals. This definitely ranks in our Top 10 all time comfort foods.
>>
>> Get ready to have a new favorite on your list. Just sayin'.
>>
>>
>>
>>
>> ~ Faith is seeing light with your heart when all your eyes can see is
>> darkness.
>> Be Blessed, 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
>
>
___
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[CnD] Thumbprint Cookies
Thumb Print Cookies From simplyrecipes.com Makes 2 dozen cookies 1 cup of butter (2 sticks or 8 ounces), room temperature 1/2 cup of sugar 2 eggs, room temperature 1 teaspoon of vanilla extract Pinch of salt 2 cups of flour 1 cup of chopped nuts (optional) 3/4 cup of your favorite jam Parchment paper 1 Cream the butter and sugar on high speed for about 3 minutes. 2 Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies). 3 Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F. 4 Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets. 5 Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of jam. 6 Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] pinto beans in krock pot
I never have been able to get mine done well enough! Susan -Original Message- From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, June 27, 2015 10:31 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] pinto beans in krock pot When we make pinto beans in the crockpot: 2 cups of dried beans 4 cups of broth seasonings of your choice 1 package of hamhocks or 4 strips of bacon Cook on low for 4 hours . Add one diced onion usually medium, adjust seasonings, and cook for about 2 more hours or longer depending how soft you like your beans.. ___ 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] a dinner I made a few days ago
What did you serve with the pork chops? Susan -Original Message- From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, May 26, 2015 9:13 AM To: cookinginthedark@acbradio.org Subject: [CnD] a dinner I made a few days ago Hi, My wife and I had hour one year wedding anavericy on april 26 and with us moving I finally had time to make this. She loved it. The two things I would do differently is to let it sit in the fridge for the full two hours and also to use a zip block bag when coating the chops as I think that is part of why it didn't turn out so crispy. Breaded Pork Chops for 2 1 egg 1 tablespoon barbecue sauce 1/3 cup dry bread crumbs 2 teaspoons grated Parmesan cheese 1/4 teaspoon dried oregano 1/8 to 1/4 teaspoon lemon-pepper seasoning 1/8 teaspoon onion salt 2 bone-in pork chops (3/4 inch thick) In a bowl, combine egg and barbecue sauce; mix well. In another bowl, combine bread crumbs, cheese, oregano, lemon-pepper and salt. Dip chops in egg mixture, then coat with bread crumb mixture. Place in a greased 8 inch square baking dish. Cover and refrigerate for 2 hours. Bake, uncovered, at 325° for 1 hour or until juices run clear. Yield: 2 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipe books
Hi Frances, If Julie has any new recipe books, I hope she will share them with the list. Hope your computer is doing well now! How frustrating! Have a great day and happy cooking! Susan -Original Message- From: Frances Vitulla via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, May 25, 2015 7:50 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipe books Hello, julie, I know this is 2015 that's may 25. If you have any more recipe books from 2013 or 14 or 2015 i would appriciate them. Thankyou in advance. My computer was down for a very long time. It took me all this time to read this email. My email address is franc...@samobile.net Thank you and if you can't i conpletely understand. fran ___ 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] The RangeMate is pretty handy, sometimes
What do you make in yours, Debbie? Thanks. Susan -Original Message- From: Debbie Deatherage via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, May 23, 2015 7:37 AM To: [cookinginthedark@acbradio.org]; Nancy Martin Subject: Re: [CnD] The RangeMate is pretty handy, sometimes Hello I got one from QVC. I think I paid about $30 per month. Mine is around. Debbie Sent from my iPhone > On May 22, 2015, at 8:15 PM, Nancy Martin via Cookinginthedark > wrote: > > Hello, > What does this item cost? > Nancy > - Original Message - From: "Drew Hunthausen via Cookinginthedark" > > To: ; "'Alex Hall'" > Sent: Friday, May 22, 2015 6:41 PM > Subject: Re: [CnD] The RangeMate is pretty handy, sometimes > > > I just looked at the site and am very interested. So is what you have the > "Core Pan"? would be interested how it works as you try more things. > > -Original Message- > From: Alex Hall via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Friday, May 22, 2015 2:49 PM > To: [cookinginthedark@acbradio.org] > Subject: [CnD] The RangeMate is pretty handy, sometimes > > Hi all, > My grandmother is constantly buying random things she sees on TV that will > "help" me in the kitchen. Very rarely do they prove to be anything more that > Ebay fodder, but there are exceptions. > > The RangeMate (www.rangemateusa.com) is one. It claims to let you cook > hamburgers, chicken breasts, quesadillas, grilled cheese, and so on, all in > the microwave. Aside from flipping halfway through, you need only put the > item in, put the lid on, and nuke it. > > I was skeptical, but I have to admit that I've had success so far. My > hamburger was good, my grilled cheese nicely done, my quesadillas (once I got > the cooking time down) quite tasty… I expected a different taste or texture, > in the same way food in a slow cooker can taste more steamed than one would > like. This wasn't the case, though. The website lists a lot more > recipes--muffins, oatmeal, eggs, and more--but I haven't tried them yet. > > The RangeMate is a large rectangle made from plastic. The long sides are > slightly convex and sport small handles. Inside, you have a grill pan, > complete with the ridges that will give things grill marks. The plastic sides > extend above the pan a few inches, until terminating in a rubber ring that > goes around the inner perimeter. The lid, which has a knob-like handle on > top, rests on that rubber. It just sits there, no locking mechanism or > anything. Once you put your food on the pan and put the lid on, you place the > entire contraption in the microwave and hit 'Start'. As I said, you'll have > to flip your meal partway through cooking; the small size of the RangeMate > can make this a bit of a challenge, but I doubt most people would have a > problem. > > If you've been considering one of these, or have never heard of it, my > personal--and still somewhat limited--experience is that this thing does what > it says on the box. Give it a try, especially if you have a glass-topped > stove or can never get the timing right when cooking something in a pan. > > -- > Have a great day, > Alex Hall > mehg...@icloud.com > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ 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] audio tribute to phil parr
I just got an error saying the page couldn't be found, Steve. How old was Phil? Susan -Original Message- From: Steve Stewart via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, May 19, 2015 2:04 PM To: cookinginthedark Subject: [CnD] audio tribute to phil parr I am not sure we let the list know, but phil parr pass away on april 22. For those list members that new Phil Parr, or had heard of Phil, the blind handy man, or blind like me, and the early cooking in the dark show’s. Recently Tim Cumings the producer of the cooking in the dark show made a audio tribuit to Phil’s life show’s and music. short segments of some show’s music and some of Phil’s life story. If you want to listen you can download the mp3 file from the following link. Around 57 minutes long.. Link follows. https://dl.dropboxusercontent.com/.../phil-parr-tribute.mp3 Steve Stewart CnD Moderator email; cookda...@suddenlink.net ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sugar's Calabazitas(squash)
My grandmother used to put shredded pork with this also. Yummy! Thanks for sending! Susan -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, May 13, 2015 6:09 PM To: CND Subject: [CnD] Sugar's Calabazitas(squash) Sugar's Calabazitas(squash) You may add zuccini's The great thing about this dish is that you can add whatever you like to it, like ground beef,potatos, any other Veggies...you can add a can of small tomato sauce instead of the fresh or diced tomatos I like it simple and not so much work or ingrediants-but again, awesome thing about these type of recipes is that you can make it your own...smile Enjoy ILove to make this as a meal,and so easy and so fulfilling,plus it is good for you. Sorry I don't have the nutritional info,as I just make things up, smile 2 yellow squash 2 green squash 1 can diced seasoned tomatos Or fresh diced tomatoes 1/2 red onion 2table spoon olive oil Dash of garlic or 1 garlic clove Pinch of pepper and pinch of salt Shredded cheese(as much as you desire,I use enough to cover lightly. *optional veggies-1/2 cup fresh green beans;lean ground beef;olives;potatos** In a skillet pour olive oil till hot about 5 minutes(depending on stove top) Add diced onions so that the oil can get the flavor of the released onions. Add the garlic, salt and pepper,and any other veggies you have Place diced squashed in skillet with tomato sauce or diced tomatos Spread the shredded cheese all over and enjoy! sugar *if you are using ground beef you don't want to add any oil,as the beef releases enough of oil..then add everything later once beef is browned* "I Would Rather Walk With God in the Dark Than Go Alone in the Light" "So don't worry about tomorrow, for tomorrow will bring its own worries. Today's trouble is enough for today." ~Matt. 6:34-Sugar "So don't worry about tomorrow, for tomorrow will bring its own worries. Today's trouble is enough for today." ~Matt. 6:34-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
Re: [CnD] apple cole slaw
There was no recipe here. Susan -Original Message- From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, April 25, 2015 6:44 AM To: 'Mike and jean'; cookinginthedark@acbradio.org Subject: [CnD] apple cole slaw Exercise Daily Walk with God ___ 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] If you're ordering cooking equipmet, etc.
We have trouble with FedEx. Good luck! Susan -Original Message- From: brenda mueller via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 21, 2015 7:21 PM To: cooking in the dark; ed mueller; customer_serv...@gevalia.com; upsserv...@ups.com Subject: [CnD] If you're ordering cooking equipmet, etc. If you use UPS to order your cooking equipment, there's an agreement with your local postoffice. The person may try to put it in your mailbox. In my case, that's a couple of blocks away. I've been trying to get a coffee shipment from Gevalia for days. I'd recommend that we switch to FEDEX, so that our orders come to our doors. When I've paid for delivery, I expect that delivery to come to my door. What if the box of your shipment doesn't fit in your mailbox? Well, it goes back to the postoffice. Enjoy paying cab fare or bus fare to get your order, for us blind people. In my case, that could be as much as $16.00. Brenda Mueller ___ 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] Home-cooked pizza always hard on edges, underdone in center
What sort of a convection oven do you have/ Susan -Original Message- From: Alex Hall via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 06, 2015 8:51 PM To: Penny Reeder Cc: cookinginthedark@acbradio.org Subject: Re: [CnD] Home-cooked pizza always hard on edges, underdone in center Thanks everyone. I was afraid to increase the temperature--if the outer crust is already cooking fast, I'd be afraid of exacerbating that problem--but I'll give it a try. Corn meal is also worth a try, as I keep wondering if the oil under the crust just contributes moisture. Yes, we always use convection, so I'll see about using regular bake instead. Guess this means a lot of pizza. :P > On Apr 6, 2015, at 9:30 PM, Penny Reeder wrote: > > Hi Alex, Maybe you need to increase the temperature - and, if possible > preheat the pizza stone and then just plop the pizza pan on top of the > preheated stone. Preheat to the highest temperature your oven will > readh - 500 or even 550 if it will go that high - and then start > checking the pizza at about 12-15 minutes. Also, the middle sometimes > gets underdone if you've piled too many toppings on the pizza (I find > this is *very easy to do!) Other than those suggestions, I'm not sure. > If the pizza is home-made, you might use a very small amount of olive > oil on the bottom of the pan and then sprinkle it with cornmeal before > putting the uncooked dough on top. Good luck, and let us know what, if > anything, you discover that works! > Penny > > On 4/6/15, Alex Hall via Cookinginthedark > wrote: >> The length of cooking doesn't seem to be the problem, it's the >> evenness. If we up the cooking time so the middle gets done, the >> outer crust would end up dry and burned. Somehow, though everything >> else cooks perfectly in the oven and it's set to convection bake, pizza just >> never works out. >>> On Apr 6, 2015, at 8:51 PM, Debbie Deatherage >>> wrote: >>> >>> Swans used to have a frozen pizza crust for pizzas. I've tried it >>> and if you cook it according to package directions it seems to work >>> out pretty well. We haven't made pizza in a wild, but my husband >>> makes homemade pizza crust. And we bake it in the oven. I would have >>> to check with him for how long. >>> Debbie Deatherage >>> >>> Sent from my iPhone >>> >>>> On Apr 6, 2015, at 8:17 PM, Alex Hall via Cookinginthedark >>>> wrote: >>>> >>>> Hi all, >>>> A quick question for anyone who knows. We sometimes cook pizza, >>>> either fully homemade, or frozen. No matter what the crust is, >>>> though, the pizza always crisps up on the edges (harder than I'd >>>> like) and is soft, almost underdone, for the majority of the >>>> middle. We end up with outer crust that's hard to chew--it's >>>> crunchy, not chewy--and most of the dough far too soft. We use a >>>> pizza stone or stone pan, but it always comes out the same. Has >>>> anyone found anything that helps this? It's getting quite >>>> frustrating, as all of us love pizza but the only properly cooked ones we >>>> can get are pre-made from a restaurant. Thanks for any suggestions. >>>> >>>> -- >>>> Have a great day, >>>> Alex Hall >>>> mehg...@icloud.com >>>> >>>> ___ >>>> Cookinginthedark mailing list >>>> Cookinginthedark@acbradio.org >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> -- >> Have a great day, >> Alex Hall >> mehg...@icloud.com >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> -- Have a great day, Alex Hall mehg...@icloud.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] Strawberry Poke Cake
I wonder if you could bake this in a bundt pan. Susan -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, February 14, 2015 6:45 PM To: CND Subject: [CnD] Strawberry Poke Cake Strawberry Poke Cake Taste of Home That classic spring treat - strawberry shortcake - takes on a wonderful new twist with this recipe. Strawberry gelatin and strawberries liven up each pretty slice of this lovely layered cake that's made from a convenient boxed mix. -Mary Jo Griggs, West Bend, Wisconsin SERVINGS: 10-12 CATEGORY: Dessert METHOD: Baked TIME: Prep: 20 min. + chilling Bake: 25 min. + cooling Ingredients: 1 package (18-1/4 ounces) white cake mix 1-1/4 cups water 2 eggs 1/4 cup vegetable oil 1 package (16 ounces) frozen sweetened sliced strawberries, thawed 2 packages (3 ounces each) strawberry gelatin 1 carton (12 ounces) frozen whipped topping, thawed, divided Fresh strawberries, optional Directions: In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals. Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours. Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping. Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers. Yield: 10-12 servings. *Editor's Note: This cake was tested with Pillsbury white cake mix. Spirit lead me where my trust is without borders, Let me walk upon the waters Wherever You would call me. Take me deeper than my feet could ever wander And my faith will be made stronger in the presence of my Savior.” ~So blessed,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
Re: [CnD] Filling and Labeling Freezer Bags
Where can you get those? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jessica howerton via Cookinginthedark Sent: Sunday, February 08, 2015 6:17 PM To: cookinginthedark@acbradio.org; pjh...@gmail.com Subject: Re: [CnD] Filling and Labeling Freezer Bags Hi They make Braillable Freezer Labels That Can be reused over and over again. you can put 3 lines of braille and also the have an alastic band to put around the can or the package in your freezer. On 2/8/15, Paula and James Muysenberg via Cookinginthedark wrote: > Does anyone have tips for transfering leftovers to ziplock-type > bags for freezing? I usually ask my husband to do it for me, because I > get food all over the bags. > > Also, is there a way to label the bags with something that won't > come off in the freezer? I tried brailling some file folder labels, > but they are falling off, as items get pushed around in the freezer. I > have a Pen Friend, and the stickers adhere well. They are expensive, > though, so I'm hesitant to use them for leftovers, where I will be > throwing away the bag after only one use. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Filling and Labeling Freezer Bags
What sort of things are you trying to transfer to Ziploc bags? Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Paula and James Muysenberg via Cookinginthedark Sent: Sunday, February 08, 2015 4:31 PM To: cookinginthedark@acbradio.org; Regina Marie Subject: [CnD] Filling and Labeling Freezer Bags Does anyone have tips for transfering leftovers to ziplock-type bags for freezing? I usually ask my husband to do it for me, because I get food all over the bags. Also, is there a way to label the bags with something that won't come off in the freezer? I tried brailling some file folder labels, but they are falling off, as items get pushed around in the freezer. I have a Pen Friend, and the stickers adhere well. They are expensive, though, so I'm hesitant to use them for leftovers, where I will be throwing away the bag after only one use. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Bisquickquestion
Dale also sells Bisquick cookbooks either in braille or electronic format. They're also 40% off for a while longer. Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton via Cookinginthedark Sent: Tuesday, February 03, 2015 7:40 AM To: cookinginthedark@acbradio.org Subject: [CnD] Bisquickquestion Hi all. So, found Bisquick on sale so picked up 2 boxes. Now...what to do with it lol. After listening to an old Cooking in the Dark show Im inspired to try pancakes. I've never made them and my 9 year old son asked me why he only gets pancakes if we go out to eat. Hahahha or frozen ones! Fine then, I shall try. Does anyone know the amounts for Bisquick pancakes? Or other recipes on the box? Thanks, Sent from jeri's iPhone ___ 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] Bisquickquestion
You probably could find Bisquick info at bettycrocker.com too! Good luck! Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton via Cookinginthedark Sent: Tuesday, February 03, 2015 7:40 AM To: cookinginthedark@acbradio.org Subject: [CnD] Bisquickquestion Hi all. So, found Bisquick on sale so picked up 2 boxes. Now...what to do with it lol. After listening to an old Cooking in the Dark show Im inspired to try pancakes. I've never made them and my 9 year old son asked me why he only gets pancakes if we go out to eat. Hahahha or frozen ones! Fine then, I shall try. Does anyone know the amounts for Bisquick pancakes? Or other recipes on the box? Thanks, Sent from jeri's iPhone ___ 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] electric skillet
He sells one andwill label it for you! Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of janbrown via Cookinginthedark Sent: Saturday, December 06, 2014 2:35 PM To: cookinginthedark@acbradio.org; Steve Stewart Subject: Re: [CnD] electric skillet Doesn't Dale sell one which is already labelled ? Sent from my iPhone > On Dec 6, 2014, at 1:19 PM, Steve Stewart via Cookinginthedark wrote: > > thinking of getting a electric skillet. what brand should I get? > look at them of amazon, but not sure which to get. > > Steve Stewart > CnD Moderator > Email; cookda...@suddenlink.net > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Frito Pie
I sometimes put onions in mine too! Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of ajackson212--- via Cookinginthedark Sent: Wednesday, December 03, 2014 6:01 AM To: cookinginthedark@acbradio.org Subject: [CnD] Frito Pie Hi, I looked up Freto pie on the internet because I was curious. It is chili con carne topped with crushed Frito Corn chips and shredded cheddar cheese, then baked. I think you could use your favorite chili recipe and top it with corn chips and shredded cheese and you would have Frito Pie. Hope this helps. Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Introduction and a Question of My Own
Hi Regina Marie, We doctor up use Pepridge Farms cornbread dressing! Ipray for continued healing and strength for you! Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Regina Marie via Cookinginthedark Sent: Thursday, November 20, 2014 3:31 PM To: cookinginthedark@acbradio.org; 'Lauren Hayes' Subject: Re: [CnD] Introduction and a Question of My Own Welcome to the list. Hope u enjoy and feel free to share. I am from California and I love a wide variety of foods and love to bake and cook from scratch whenever possible. I guess people on this list will empathize. I had surgery and was healing and then the sutures re-opened and I am on very restricted activity which will preclude most of my heavy cooking on Thanksgiving. My kids are stepping up but it is sad that I will not be able to do much. I will make pie crusts for them to use, the sweet potato pie, and my dressing. We will buy rolls this year as well as cheesecake and the apple pie. maybe a lemon meringe too. I won't be baking all thecornbread for the dressing. I will buy a package and doctor it up. Now, I don't cook from packages musch. Any suggestions for a good brand of cornbread dressing/stuffing mix? I hate Stovetop. Also, any suggestions for good dinner rolls? I always bake my own rolls and biscuits. I have to make my ow pie crusts. Have not found a good prepared one but that won't require much time on my feet. Thanks in advance. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lauren Hayes via Cookinginthedark Sent: Wednesday, November 19, 2014 1:24 PM To: cookinginthedark@acbradio.org Subject: [CnD] Introduction Hey everyone, Have been on the list for a week or so and thought I should probably say hi and introduce myself. So, I'm Lauren, 29, and live in Melbourne Australia. I have a few different hats, with a background initially in music therapy, then working in disability advocacy, studying postgraduate theology and now working in history research and audio transcription. I'm still trying to work out what I want to be when I grow up. I live in a sharehouse, and love to cook. The equipment I use most often is my Breville Grill, induction hot plate and slow cooker. My previous housemate owned a thermomix, which I claimed as my own until she had to move out. I'm trying to get hold of one, but the newly released model is inaccessible. I won't go into this now as it's a bit of a soap box of mine at the moment. I'll save the rant for a separate post. My favourite Dishes to Cook include: . Thai and Indian curries . Bolognaise, or pasta with roasted veggies . Chicken and quinoa salad . Raw brownies . Raw chocolate mousse (made with avocado, banana and cacao) . Kidney bean chocolate cake (trust me, it actually works) I'm gluten free, so I'm always looking for new and creative things to cook. Looking forward to getting to know you and being part of the list discussions. Cheers, Lauren ___ 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] Thermomix
What is Veroma? Thanks. Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lauren Hayes via Cookinginthedark Sent: Wednesday, November 19, 2014 6:59 PM To: cookinginthedark@acbradio.org; 'gail johnson' Subject: [CnD] Thermomix Hi all, Gail asked about the Thermomix, so thought I'd write up a post for those who are interested. A thermomix is a bit like a food processor, blender and microwave all in one. It is made by Vorwerk, and distributed here by Thermomix Australia, not sure who would distribute it in the U.S. It's base contains the motor, and on the front of the unit are a series of buttons, with each button performing a specific function - timer, temperature control, blade function etc. On top of the unit is a jug, containing a blade on the inside. The thermomix has a number of attachments which can be placed on or inserted into the jug, including a basket (for cooking rice or pasta for example), and veroma, for steaming veggies or meat, poaching eggs etc. The model I just described is the TM31. It is very popular here and several people in the blind community have purchased one. The new model, the TM5, consists of a touch screen and no buttons, and it is completely inaccessible. I've been trying to get in touch with Vorwerk to inquire about why the new model isn't accessible and what they are planning to do about it, but my queries, and those of other blind thermomix users, are supposedly forwarded onto the appropriate people but we never get a satisfactory response. I'm in the process of purchasing a second hand model, but my concern is what happens when it breaks or I want to upgrade? At this stage, I won't be able to. Apart from the inaccessibility issue, it's a fantastic machine - an expensive purchase at $2000 (Australian), but worth it. Cheers, Lauren -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson via Cookinginthedark Sent: Thursday, 20 November 2014 12:21 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Introduction Hi Lauren, Welcome to the list. I'm not gluten free or anything but I like to find recipes for those with various intolerances which taste good to regular eating people. Many of my friends are gluten free, and nondairy lifestyle people. I hope youwill post some of your recipes especially main dish ones. I enjoy quinoa and I love food from all around the world. Is a thermomix, like a Vitamix? I live in Texas. My name is Gail ___ 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] recipe request
Becky/Colleen I just googled blackbottomed cupcakes on the Internet and found several recipes. I'd send them to you but I'm just leaving. If you don't get anything, I send them later in the day! Susan Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Becky via Cookinginthedark Sent: Tuesday, October 28, 2014 11:09 AM To: cookinginthedark@acbradio.org; Colleen Subject: Re: [CnD] recipe request I have a recipe and I will try to find it and send it out; I have not been using email for a few weeks, but I will get it to you soon. Becky Jo - Original Message - From: "Colleen via Cookinginthedark" To: Cc: Sent: Sunday, October 19, 2014 5:10 PM Subject: [CnD] recipe request > Does anyone have a recipe for blackbottom cupcakes? I tasted them at a > friends house recently and forgot to get the recipe. They are so good. > Thanks. > If you're lucky enough to be Irish, you're lucky enough! > > > > ___ > 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] Ideas for sandwich spreads
Pineapple cream cheese is really good or the one called Old English is good too! Enjoy! Susan ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Ideas for sandwich spreads
In the mayonnaise isle, I believe! Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimsan via Cookinginthedark Sent: Friday, October 24, 2014 5:30 PM To: cookinginthedark@acbradio.org; 'Betty Emmons' Subject: Re: [CnD] Ideas for sandwich spreads Where would you find that? If it is old. "Success is the result of perfection, hard work, learning from failure, loyalty and persistence." Colin Powell -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Betty Emmons via Cookinginthedark Sent: Thursday, October 23, 2014 12:29 AM To: cookinginthedark@acbradio.org; Will Henderson Subject: Re: [CnD] Ideas for sandwich spreads their are all kinds of different flavors of mayo and mustards. their is an old product call sandwich spread. It has sweet pickles, mayo, and catsup in it. this is simular to the sauce on a big mac. their also all different kinds of sandwich meats as well. also slice onions, pickles cucumbers and tomatoes Betty Emmons - Original Message - From: "Will Henderson via Cookinginthedark" To: Sent: Thursday, October 23, 2014 2:09 AM Subject: [CnD] Ideas for sandwich spreads > Hi there, > > > > I'd like to begin getting more adventurous in what I do in the kitchen. > > I want to even do that with a simple sandwich. > > I'd like ideas or recipes for what you all do regarding sandwich spreads. > What do you guys put on your sandwiches aside from the simple ham and > cheese? > > I even think it'd be cool to surprise friends by making sandwiches > with new and different spreads. > > Thanks. > > Will > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Ideas for sandwich spreads
In the same aisle where you find mayonnaise. Good luck and enjoy! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbie Deatherage via Cookinginthedark Sent: Thursday, October 23, 2014 7:16 AM To: cookinginthedark@acbradio.org; Betty Emmons Subject: Re: [CnD] Ideas for sandwich spreads Where can you find the sandwich spread? Debbie Deatherage Sent from my iPhone > On Oct 23, 2014, at 3:28 AM, Betty Emmons via Cookinginthedark wrote: > > their are all kinds of different flavors of mayo and mustards. their > is an old product call sandwich spread. It has sweet pickles, mayo, > and catsup in it. this is simular to the sauce on a big mac. their > also all different kinds of sandwich meats as well. also slice onions, > pickles cucumbers and tomatoes Betty Emmons > - Original Message - From: "Will Henderson via > Cookinginthedark" > To: > Sent: Thursday, October 23, 2014 2:09 AM > Subject: [CnD] Ideas for sandwich spreads > > >> Hi there, >> >> >> >> I'd like to begin getting more adventurous in what I do in the kitchen. >> >> I want to even do that with a simple sandwich. >> >> I'd like ideas or recipes for what you all do regarding sandwich spreads. >> What do you guys put on your sandwiches aside from the simple ham and >> cheese? >> >> I even think it'd be cool to surprise friends by making sandwiches >> with new and different spreads. >> >> Thanks. >> >> Will >> >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] wanting frozen cauliflower inspiration
Hello, This recipe appeared in Mama Peach's newsletter and was taken from the More Of The Four Ingredient cookbook. Enjoy! Cheesy Cauliflower 1 (16 ounce) bag frozen cauliflower, cooked and drained 1 can cream of chicken soup 1/4 cup milk 1 cup Swiss cheese, shredded Place cauliflower in baking dish. Combine soup, milk and cheese. Spread over cauliflower. Bake at 350 degrees for 10 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Mace and Nutmeg.
Did you make me feel stupid or what, Charles? Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Monday, September 01, 2014 11:20 AM To: cookinginthedark@acbradio.org; ajackson...@att.net Subject: Re: [CnD] Mace and Nutmeg. It does, and thanks. I've never heard of it, and was having some ornery fun with my reply to the question. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "ajackson212--- via Cookinginthedark" To: Sent: Monday, September 01, 2014 5:53 AM Subject: [CnD] Mace and Nutmeg. > Hi all, > > For Charles: Mace in the context of the question asked about the > taste, is referring to the spice, mace, which is the outside of the > nutmeg. It has a flavor very similar to nutmeg, but more flowery and > delicate. It is used in pickles and some cakes and cookies. > I hope this clears up any confusion. > > Blessings, > Alice > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] mats
Where do you buy these mats? Thanks? Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Monday, September 01, 2014 7:49 AM To: ; Allison Fallin Subject: Re: [CnD] mats If we're talking about Sil Pats for covering cookie sheets, I love them. You never need to worry about greasing the sheet, or if the recipe specifies an ungreased one, and cleaning the matts is way easier than cleaning the metal sheets. Plus, you can use them as was-cleanup items for other things; I knead bread on one, for instance. On Sep 1, 2014, at 10:45 AM, Allison Fallin via Cookinginthedark wrote: > I have mats that I use on cookie sheets when I'm baking and I like them. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Robin Plitt via Cookinginthedark > Sent: Monday, September 01, 2014 8:43 AM > To: COOKINGINTHEDARK@acbradio.org > Subject: [CnD] mats > > Does anyone have experience with grill mats or baking mats? > What are your thoughts? > BTW, what do you cook with baking mats? > > Thanks, > Robin > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall mehg...@icloud.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] new member, intro and quick real stupid question
What does mace taste like? Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Katie via Cookinginthedark Sent: Sunday, August 31, 2014 6:59 PM To: cookinginthedark@acbradio.org; Kimsan Subject: Re: [CnD] new member, intro and quick real stupid question Here is one pork chop recipe for making them in the crock pot. I have a few more if you want them. It follows. Katie cherry Crock Pot Pork Chops What you need: 6 center -cut, lean pork chops (24oz.) 1 c. cherry pie filling 2 tsp. fresh lemon juice ½ tsp. instant chicken bouillon 1/8 tsp. ground mace 6 fresh parsley sprigs (optional) Directions: 1. Coat a non-stick frying pan with vegetable spray. Remove any visible fat from the chops and brown them over med-high heat. Season lightly to taste with salt and pepper. 2. In crock pot, stir together cherry pie filling, lemon juice, bouillon, and mace. Place browned chops on top of cherry mixture. Cover and cook on low, 4 to 5 hours. 3. Place chops on warm serving platter. To serve, pour a small amount of cherry sauce over chops and garnish each with a fresh parsley sprig. Love makes the world go 'round. - Original Message - From: "Kimsan via Cookinginthedark" To: ; "'janbrown'" ; "'Drew Hunthausen'" Sent: Sunday, August 31, 2014 8:23 PM Subject: Re: [CnD] new member, intro and quick real stupid question > Thanks everyone. I completely spaced making it in the oven. I guess I > got caught up with my slow cooker lol. > > Anyone have a crockpot recipie for porkchops? > I've googled a few but just wanted to get ideas, more ideas. > "Success is the result of perfection, hard work, learning from > failure, loyalty and persistence." Colin Powell > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of janbrown via Cookinginthedark > Sent: Sunday, August 31, 2014 4:33 PM > To: cookinginthedark@acbradio.org; Drew Hunthausen > Subject: Re: [CnD] new member, intro and quick real stupid question > > You could also cook bacon in the microwave or buy microwave bacon. > There are lots of options. > Sausages have to be cooked though. > Jan > > Sent from my iPhone > >> On Aug 31, 2014, at 4:23 PM, Drew Hunthausen via Cookinginthedark > wrote: >> >> Also in terms of cooking bacon, I likI find that the microwave >> actually does the best. I just take the bacon and put the strips >> between paper towels. I actually think it does a better job than >> cooking > bacon on the stove. >> >> Drew Hunthause 714-296-7111 >> www.noexcusesblindguy.com-296-7111 >> www.noexcusesblind >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] >> On Behalf Of Kimsan via Cookinginthedark >> Sent: Sunday, August 31, 2014 4:07 PM >> To: 'Katie'; cookinginthedark@acbradio.org >> Subject: Re: [CnD] new member, intro and quick real stupid question >> >> Hello Katy and Sandy: >> >> I just wanted to confirm that, thanks. I have a George formen grill >> which will do the same as a toaster oven, so any meets for the >> caseroll, will need to be cooked, then. I'll keep that in mind. >> Thanks. >> "Success is the result of perfection, hard work, learning from >> failure, loyalty and persistence." Colin Powell >> >> >> -Original Message- >> From: Katie [mailto:w...@fidnet.com] >> Sent: Sunday, August 31, 2014 3:47 PM >> To: cookinginthedark@acbradio.org; Kimsan >> Subject: Re: [CnD] new member, intro and quick real stupid question >> >> >> Hi! >> >> First, No question is stupid, asking how is learning. smile. >> Welcome to the list. You should find plenty of help offered on this >> list. We >> >> have people from all over the states, Canada,and overseas. Some with >> lots of knowledge and good recipes. So, hope you jump in and ask >> what ever you want and someone will come to your aid. Smile. My name >> is Katie, and, I am from Oklahoma. >> Here is a tip you may want to think about. Toaster ovens are that >> expenses and will, bake,broil,and toast. Maybe you could get one till >> you can get a oven or get it fixed? If your stove is gas or electric >> and the top burners still work, you need to fry the pork first, at >> least partly done before putting in a crock pot. Some may disagree, >> but, I would anyway myself. Then >> >> transferr it to a crock pot. If you have a electric skilett you can >> use that >&g
Re: [CnD] A question about Schwan's
I don't believe they have been producing them for quite a while! Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Allison Fallin via Cookinginthedark Sent: Saturday, August 23, 2014 7:33 PM To: cookinginthedark@acbradio.org Subject: [CnD] A question about Schwan's I heard from a friend that Schwan's is no longer producing Braille catalogs. Does anyone know for sure if this is true? Allison Fallin ___ 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] A beautiful morning
Do you do all the cooking at your house, RJ? Love you sharing what you prepare. Does your wife realize how lucky she is? Surely she does. Have a wonderful day! Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Saturday, August 16, 2014 3:28 AM To: citd Subject: [CnD] A beautiful morning This morning I was up at 3 am EDST and read a book until 5 Am. Figured it was time to get up and fix breakfast. Got out a onion and peeled and sliced it as thin as I could. Next was a red pepper, sweet that is. Put a little olive oil in a skillet, Fried up the veggies and got out 2 eggs, beating them with 1/2 of a egg shell of water. Now the O & p were fried, it was time to add the eggs. Added a little black pepper, and a pinch of cayenne to the eggs and poured them over the O & p. Placed a lid on the skillet turning down the heat to a low simmer, and let the water do its thing as I got out to bagels. Popped them in the toaster. When they popped the eggs were done. It was time to make bagel egg sandwiches, right after I fixed myself a cup of green tea. What away to start out this beautiful cool morning of f0 degrees. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] [Cond] Grill mate microwave grill pan
Hi Peggy, What other pans from this line have you tried? I purchased the today's special value from QVC and am looking forward to receiving and using it! Happy cooking! Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Peggy Fleischer via Cookinginthedark Sent: Wednesday, June 25, 2014 5:14 AM To: Cookinginthedark@acbradio.org Subject: [CnD] Grill mate microwave grill pan Hi: Here is a great new idea for the microwave. It is a grill pan and a steamer all in one. Foods really do brown in these pans and they stay moist. The handles stay cool to the touch also. This version even comes with a muffin pan. It's the today's special value on Qvc today and I recommend this. I have tried other pans from this line and they really do work. Here is the qvc item number. K40746 Peggy ___ 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] Hamilton Beachc Grill
Hi, Where did you get your Hamilton Beach grill? Is the drip tray any deeper than the one on the George Foreman grills or do you know? Thanks. Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Malaina VanderWal via Cookinginthedark Sent: Tuesday, June 17, 2014 9:56 AM To: cookinginthedark@acbradio.org; Charles Rivard Subject: Re: [CnD] Bacon cooking in the microwave Bacon does get crispy in the microwave. We use a bacon microwave cooker. It drains all the grease and the bacon comes out very crispy. I have thought about trying to cook bacon on my Hamilton Beach Grill but I'm wondering if it would make a huge mess. Sent from my iPhone > On Jun 17, 2014, at 10:25 AM, Charles Rivard via Cookinginthedark wrote: > > I've never tried it, but I wonder if you can cook bacon on a George Formann grill? It might be a good way to let the grease run away from the bacon, and would also keep the bacon strips flat, plus you wouldn't have to turn it, either. Not sure about what time or temperature setting you could use, though. > > On one of Dale Campbell's "cooking in the dark" shows, he showed a way to cook bacon without having to turn it, but I don't remember what it was. It had something to do with the way it sounds. > > Also, some people cook their bacon in the oven, although I haven't tried it, either. > > There is also a way to microwave it, but it takes tons of paper towels, and I don't see how it would get crispy. > > --- > Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! > - Original Message - From: "Teresa Mullen via Cookinginthedark" > To: > Sent: Tuesday, June 17, 2014 8:59 AM > Subject: [CnD] Bacon cooking > > >> Hello everyone I hope all is well I have a question about bacon, when cooking bacon since I don't have a bacon deal you can hold it down, how about covering it and setting the timer for a certain time to cook it would that work? Without flipping it over? >> >> Teresa MullenSent from my iPhone >> ___ >> 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] Suitcase Cleaning
Yes, because the kitchen is where we cook, thus the floor gets dirty. Sorry if you do not see the relationship or think it is inappropriate. Susan -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Friday, May 23, 2014 3:28 PM To: cookinginthedark@acbradio.org; Sherri Crum Subject: Re: [CnD] Suitcase Cleaning This question was asked on a cooking list?? Sent from my iPhone > On May 23, 2014, at 3:53 PM, Sherri Crum via Cookinginthedark wrote: > > Hello, > > Susan's inquiry about cleaning scored concrete made me remember that I > would like to know how to clean the outside of a suitcase. It is not > leather--some other heavy cloth fiber. > > Any ideas would be very much appreciated. > > Thanks, and have a nice weekend. > > Sherri > ___ > 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] A Question
Hi, We are moving to a new apartment which has scored concrete floors which I am not familiar with. Can anyone provide me with tips on how to clean them? Thanks in advance. Susan ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
