[CnD] An Efficient Way to Cook Bacon

2017-02-15 Thread Victoria E Gilkerson via Cookinginthedark 
 

Does anyone have an efficient yet easy way to cook bacon that will still
taste delicious and not rubbery? 

 

 

 

Victoria E Gilkerson

 

 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Effective Way of Cooking Dried Beans

2017-01-03 Thread Victoria E Gilkerson via Cookinginthedark 
 

I have a question about cooking dried beans from a package.  How do you tell
when they are done? 

 

 

 

Victoria E Gilkerson

 

 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] OT Happy 4th

2016-07-04 Thread Victoria E Gilkerson via Cookinginthedark 

And a happy 4th to you too, Anna. 

Vick


-Original Message-
From: Anna Galassi via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, July 04, 2016 7:43 AM
To: cookinginthedark@acbradio.org
Cc: Anna Galassi
Subject: [CnD] OT Happy 4th

Hi, a happy 4th to all who are celebrating.
Anna
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Unsubscribe

2016-07-02 Thread Victoria E Gilkerson via Cookinginthedark 

You have to do that one yourself. 

I believe it says at the bottom giving instructions how to do that. 



-Original Message-
From: Nancy VanderBrink via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 02, 2016 10:09 AM
To: cookinginthedark@acbradio.org
Cc: Nancy VanderBrink
Subject: [CnD] Unsubscribe

Would you kindly remove me from this list

Sent from my iPhone

> On Jul 2, 2016, at 11:04 AM, Jennifer Thompson via Cookinginthedark 
>  wrote:
> 
> Hi do you know the e-mail address to unsubscribe from this list?  Thank you.  
> 
> 
> -Original Message-
> From: Charles Rivard via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Friday, July 1, 2016 9:13 PM
> To: cookinginthedark@acbradio.org
> Cc: Charles Rivard 
> Subject: Re: [CnD] Smokers
> 
> In your message, you say, "I have never seen a click smoker and I love it". 
> How can you love something you've never seen?
> 
> Anyway, I have a Brinkmann Sportster electric smoker, and it sure is a great 
> way to make neighbors' mouths water when they get a bit of that smoke 
> drifting toward them when I'm smoking hams, fish, pork or beef ribs, or 
> whatever else strikes my mood.  No temperature setting, just use wood chunks 
> of your choice.  When not in use on my patio, it is stored in the shed, out 
> of the weather.
> 
> I bought it at Wal-Mart several years ago for about $60, although I'm sure 
> it would cost more today.
> 
> You might be able to find more info about it at
> 
> www.brinkmann.com
> 
> 
> 
> 
> 
> 
> If you think you're finished, you! really! are! finished!!
> -Original Message- 
> From: janbrown via Cookinginthedark
> Sent: Friday, July 01, 2016 9:51 AM
> To: cookinginthedark@acbradio.org
> Cc: janbrown
> Subject: Re: [CnD] Smokers
> 
> I am the most happy owner of a traeger  but I amnot sure of the spelling.
> You can buy chips from their web side and I think I got the smoker at 
> Costco.
> It has clicks to determine temperature.
> I have never seen a click smoker and I love it.
> On the side is a pellet box which you fill at the beginning and add to as 
> your cooking progresses.
> It is a true mess to clean.We got a shop vac to clean the ash out of the 
> fire box.
> But all that said, it is my personal favorite cooking device.
> The pellets feel a bit like dry dog food.
> The smoke setting is one click to the right of off.
> If I'm smoking chicken, yes, wow your family and friends,  with delight.
> I smoke it for two hours, take it out and turn the heat all the way to the 
> right which gives you high, put a magic gross plastic grill protector on the 
> grill once ten minutes have passed and the grill is up to temp.
> My personal grill will hold up to 36 chicken wings which I rub before 
> smoking.
> You can make all kinds of rubs.
> You can get a sweet and smokey rub at the store which is brown sugar, 
> papreka and some other stuff.
> I also quite like a chipotle rub.
> Have a lot of fun with whatever grill you get.
> 
> On Jul 1, 2016, at 6:44 AM, Mike and Jean via Cookinginthedark 
>  wrote:
> 
> Hi, I like to use a smoker and I have a few suggestions.  I highly recommend 
> that you use an electric smoker with adjustable controls.  I used to have a 
> digital smoker, however, I lost more sight and could no longer use the 
> digital settings.  I bought my adjustable smoker at a local Ace hardware 
> store.  It has a dial that controls the heat settings.  This allows me to 
> place a bump dot at low, medium, and high.   You can also find them at 
> Sportsman warehouse Academy Sports,  and maybe Bass Pro Shops. My smoker is 
> approximately three feet tall and 18 inches wide.  It has a locking door. 
> If you can find one, I recommend a smoker that has a loading tube on the 
> side that allows you to load chips during the cooking without opening the 
> door.  Unfortunitely, my unit does not have this feature.
> As for the chips, they can also be purchased from the places mentioned above 
> as well as from Lowes home improvements stores.  I really like using 
> misquette  chips when cooking chicken.  Apple wood chips also work very well 
> with fowl.  When smoking pork or beef, I like to use hickory chips.
> If you have any other questions, you can contact me at mjs1...@sc.rr.com. 
> Have a Blessed day.  Mike
> -Original Message-
> From: Dixie via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Thursday, June 30, 2016 7:48 AM
> To: cookinginthedark@acbradio.org
> Cc: Dixie 
> Subject: [CnD] Smokers
> 
> Hi all,
> 
> 
> 
> I am looking for some advice on purchasing and using a smoker.
> 
> 
> 
> We catch some fish here during the summer and I thought smoking it might be 
> a good idea.
> 
> 
> 
> What should I look for in a smoker?
> 
> What should I avoid in a smoker?
> 
> Where is a good source to get smokers, and the

[CnD] Grilling Question

2016-05-19 Thread Victoria E Gilkerson via Cookinginthedark 
 

Is it possible to grill chicken parts that have bones in them on grills such
as the George Forman Grill and such as that? 

 

 

 

Victoria E Gilkerson

 

 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] potroast in the electric pressure cooker

2016-05-02 Thread Victoria E Gilkerson via Cookinginthedark 

I always thought that potroasts were best or at least most commonly done in a 
conventional oven. 

Vick


-Original Message-
From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, May 02, 2016 3:46 PM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: Re: [CnD] potroast in the electric pressure cooker

Pot roast is best simmered on the stove for hours to bring out and blend 
flavors.  Since I don't want to keep replacing liquids, I do mine in a crock 
pot.  I put the veggies and potato in with the meat.

Yum,
Abby

-Original Message-
From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, May 02, 2016 12:03 PM
To: Cookinginthedark@acbradio.org
Cc: Kimsan 
Subject: [CnD] potroast in the electric pressure cooker

I'm all over google looking for a recipie for my 2 lbs potroast.

Some of these recipies, based on the description, folks are using the older 
electric pressure cookers and I'm to stupid to modify or figure out how to make 
it work.

 

Folks always say they love these things because it's just put all of the stuff 
in, push a button and it's done 45 minutes later.

Any suggestions on how I should prep mine for dinner tonight?

I've been putting the roast in a broth and cooking it that way with begetables 
and stuff but I'm not satisfied. I understand trial and error but now I'm 
consulting you professionals.

Thoughts and suggestions are appreciated.

___
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] instructions to unsubscribe.

2016-04-28 Thread Victoria E Gilkerson via Cookinginthedark 

I want to thank you for addressing this topic.  It was sorely needed. 

I do have a question along these very same lines.  If you sign up for the 
digest part of these, can you reply to the sender individually?  I use 
Microsoft outlook and I just wanted to know if that would work.  I know that in 
outlook express you would only get messages that addressed one topic at a time. 
 I think they would come once or twice daily and they would be sort of in a 
kind of block. 

Victoria


-Original Message-
From: ajackson212--- via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, April 28, 2016 10:25 PM
To: cookinginthedark@acbradio.org
Cc: ajackson...@att.net
Subject: [CnD] instructions to unsubscribe.

Janet,
Here is what to do to unsubscribe from the list.

To remove your address from the list-

If you haven't changed addresses since subscribing,

send a message to:

cookinginthedark-unsubscr...@acbradio.org

To subscribe to the digest version of this list Send a blank email to:

cookinginthedark-digest-subscr...@acbradio.org

To unsubscribe from the digest version of this list send a blank email to:

cookinginthedark-digest-unsubscr...@acbradio.org

A confirmation message will be sent to your address.

When you receive it, simply reply to it to complete the subscription

or unsubscription transaction.

If you need to get in touch with the owner of this list, Dale

Campbell, please send a message to:

cookinginthedark-ow...@acbradio.org

To Contact the list moderators,  Steve Stewart, please send a message to:

stev...@suddenlink.net
Hope this is helpful.
For the rest of the list: I know it is somewhat off topic, but clearly, help is 
needed, so hopefully the problem will be solved.
Blessings!


---
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] unsubscribe

2016-04-28 Thread Victoria E Gilkerson via Cookinginthedark 

I think she wants to unsubscribe but she doesn't know how.  

Could you just outline how that is done for the benefit of all? 

Victoria


-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, April 28, 2016 8:54 PM
To: cookinginthedark@acbradio.org
Cc: Charles Rivard
Subject: Re: [CnD] unsubscribe

This is the second message that I received.  Doing it this way still doesn't 
work.




If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Janet Hardcastle via Cookinginthedark
Sent: Thursday, April 28, 2016 8:12 PM
To: cookinginthedark@acbradio.org
Cc: Janet Hardcastle
Subject: [CnD] unsubscribe

unsubscribe

___
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] OT Happy easter

2016-03-25 Thread Victoria E Gilkerson via Cookinginthedark 

Happy Easter to you too, Anna. 



-Original Message-
From: Anna via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, March 25, 2016 9:13 AM
To: cookinginthedark@acbradio.org
Cc: Anna
Subject: [CnD] OT Happy easter

Hi, I'll be busy all weekend so thought I'd drop in and wish everyone a happy 
easter before my family comes.
Anna
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] new to the list

2016-03-07 Thread Victoria E Gilkerson via Cookinginthedark 

Laura, it's great to have you. 

The CNd is cooking in the dark.  Because you are on an email list serve, it is 
possible for everyone to get the same email that someone posts. 

For example, if you ask for or post a recipe, everyone on the list will see 
your post.  If there is someone who feels they know the answer, they will reply 
back to you.  You could get several responses to a recipe you post or a cooking 
question you might have. 

Hope this helps. 

Victoria


-Original Message-
From: Laura Pappas via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, March 07, 2016 6:54 AM
To: cookinginthedark@acbradio.org
Cc: Laura Pappas
Subject: [CnD] new to the list

Hi,
My name is Laura Pappas. This is the first time I have been on a two way list. 
I wanted to get some information so I could respond back easily. What does the 
(CnD) mean? Is it put in the subject line? How do so many people get on the 
same email? All explanations are appreciated.
Laura 


___
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] Frying Fish

2016-03-01 Thread Victoria E Gilkerson via Cookinginthedark 
 

Do any of you like catfish?  Do you have difficulty turning any kind of fish
you might wish to fry, particularly if it is catfish? 

 

 

 

Victoria E Gilkerson

 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Frying Bacon

2016-02-28 Thread Victoria E Gilkerson via Cookinginthedark 
 

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

Re: [CnD] Stuffin Waffles?

2015-12-04 Thread Victoria E Gilkerson via Cookinginthedark 

Well I have this question for you. 

Did you put any syrup on that stuffing waffle? 

Vick


-Original Message-
From: Food Dude via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, December 04, 2015 8:09 AM
To: cookinginthedark@acbradio.org; cooking in the dark
Subject: [CnD] Stuffin Waffles?

 Howdy All,
did something a little off the wall yesterday evening.
I had some left over Apple Sausage Pecan Stuffing from Thanksgiving.
It was frozen in the freezer...
I thawed it out, added just a little water, just enough to get the 
stuffing moist enough to stay stuck together when I squeezed it into a 
ball about tennis ball size.
Then I plopped it onto my hot waffle iron, and closed the lid!
The result...a delicious waffle made of stuffing!
I served the waffles along with some chicken noodle soup I made!
Anyway, just a fun little idea with a different twist from my kitchen!
Keep on Cooking!
Dale Campbell
Cooking In The Dark Show



On 12/1/2015 4:33 AM, Parham Doustdar via Cooking wrote:
> Hi Sandy,
>
> My experience with squeezing of bottles is the same: I am not sure 
> whether this squeeze made anything come out from the bottle, or I need 
> to try again. Also, sometimes, some squeezes produce a big dollop of 
> sauce, whereas sometimes nothing comes out.
>
> On 12/1/2015 1:53 PM, Sandy via Cookinginthedark wrote:
>> Victoria,
>> If alone, and in a rush, I use my fingers, of course, thoroughly washing
>> hands first. I sometimes use those bottles where you squeeze out the 
>> mayo or
>> mustard, instead of getting it out of the jar with a knife. that works
>> better, and you can go all over the bread or roll and keep moving the 
>> jar,
>> and squeeze, and it comes out pretty neatly.
>>
>>
>> Fear is just excitement in need of an attitude adjustment!
>> -Original Message-
>> From: Victoria E Gilkerson via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, December 01, 2015 1:35 AM
>> To: cookinginthedark@acbradio.org; 'Tom'
>> Subject: Re: [CnD] Question: spreading butter, jam, or cheese on a 
>> piece of
>> bread
>>
>>
>> Tom, I know what you mean and what you are saying.
>>
>> I don't like to make a fool of myself and there have been many times 
>> I have
>> not eaten the particular thing so I would not be made the laughing 
>> stock.
>>
>> I can well remember in school when we used to get cartons of milk daily.
>> Rather than be imbarrassed or get laughed at because I couldn't open the
>> cartons, I would simply give my milk away.  Finally I had the courage to
>> tell my mother and she showed me how to open the cartons.  She wasn't 
>> the
>> most patient in those matters.
>>
>> Getting back to your sandwich eilemma, if you are with friends that 
>> can see,
>> you can always ask them to do it.  There is no shame in that. You don't
>> have to go without the spreads you want on you're sandwiches because of
>> feeling inadequate to be able to spread them.  If you are in a 
>> restaurant
>> and you are alone, you can always ask the wait staff to fix it. Just 
>> like
>> asking them to cut meat for you before they bring food to the table.
>>
>> I hope this gives you some encouragement.
>>
>> Victoria
>>
>>
>> -Original Message-
>> From: Tom via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, December 01, 2015 1:26 AM
>> To: cookinginthedark@acbradio.org; 'Mike and Jenna'
>> Subject: Re: [CnD] Question: spreading butter, jam, or cheese on a 
>> piece of
>> bread
>>
>> Oh, interesting.  You use your fingers for spreading?
>> I have two questions.
>> What about peanut butter?
>> And, what if you wanted to do a sandwich and wanted both mayonnaise and
>> mustard or something like that?  What are good ways to spread those 
>> things?
>>
>> I find myself somewhat apprehensive when I'm with friends and they're 
>> all
>> making their sandwiches or whatever.
>> Sometimes I eat my sandwiches or toast plain because I don't always 
>> know how
>> to do this.
>>
>>
>>
>> -Original Message-
>> From: Mike and Jenna via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Saturday, November 28, 2015 8:08 AM
>> To: cookinginthedark@acbradio.org; 'Parham Doustdar'
>> Subject: Re: [CnD] Question: spreading butter, jam, or cheese on a 
>> piece of
>> bread
>>
>> Hi,
>>
>> I just get over myself wash my hands with soap and use my fingers for 
>> most
>> things exce

Re: [CnD] Question: spreading butter, jam, or cheese on a piece of bread

2015-11-30 Thread Victoria E Gilkerson via Cookinginthedark 

Tom, I know what you mean and what you are saying.

I don't like to make a fool of myself and there have been many times I have not 
eaten the particular thing so I would not be made the laughing stock.

I can well remember in school when we used to get cartons of milk daily.  
Rather than be imbarrassed or get laughed at because I couldn't open the 
cartons, I would simply give my milk away.  Finally I had the courage to tell 
my mother and she showed me how to open the cartons.  She wasn't the most 
patient in those matters.

Getting back to your sandwich eilemma, if you are with friends that can see, 
you can always ask them to do it.  There is no shame in that.  You don't have 
to go without the spreads you want on you’re sandwiches because of feeling 
inadequate to be able to spread them.  If you are in a restaurant and you are 
alone, you can always ask the wait staff to fix it.  Just like asking them to 
cut meat for you before they bring food to the table.

I hope this gives you some encouragement.

Victoria


-Original Message-
From: Tom via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, December 01, 2015 1:26 AM
To: cookinginthedark@acbradio.org; 'Mike and Jenna'
Subject: Re: [CnD] Question: spreading butter, jam, or cheese on a piece of 
bread

Oh, interesting.  You use your fingers for spreading?
I have two questions.
What about peanut butter?
And, what if you wanted to do a sandwich and wanted both mayonnaise and mustard 
or something like that?  What are good ways to spread those things?
I find myself somewhat apprehensive when I'm with friends and they're all 
making their sandwiches or whatever.
Sometimes I eat my sandwiches or toast plain because I don't always know how to 
do this.



-Original Message-
From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, November 28, 2015 8:08 AM
To: cookinginthedark@acbradio.org; 'Parham Doustdar'
Subject: Re: [CnD] Question: spreading butter, jam, or cheese on a piece of 
bread

Hi,

I just get over myself wash my hands with soap and use my fingers for most 
things except peanut butter.

-Original Message-
From: Parham Doustdar via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, November 28, 2015 10:58 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Question: spreading butter, jam, or cheese on a piece of bread

Hi,

This has been bugging me for a while, so I wonder if anyone has developed their 
own personalized technique for this.

When I want to spread something on a piece of bread, I face two problems:

1. Without using my hands, I'm not sure how much of the butter, cheese or 
whatever I've picked with my knife, or in some cases, my spoon.
2. Even though I have tried putting whatever I want to spread in the center of 
the bread and spreading it to the sides (I've read this technique somewhere on 
the net), the cheese or butter doesn't get spread evenly.

How do you guys solve these two problems?

Thanks!
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Cooking Chicken Breasts

2015-11-23 Thread Victoria E Gilkerson via Cookinginthedark 
 

My question is how do you cook chicken breasts so that they do not dry out
in the process? 

 

 

 

Victoria E Gilkerson

 

 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Question

2015-11-21 Thread Victoria E Gilkerson via Cookinginthedark 
 

How does one find the cooking in the dark shows? 

 

I found an email and I read it; but when I tried to download the link to
listen to the show I couldn't get in it.  It was asking whether I wanted to
save or open; however, when I hit the alt n for the notification bar which
usually works, it did not. 

 

Eventually I found it; but anyway how does one find the archived shows? 

 

That is my question right now. 

 

 

 

Victoria E Gilkerson

 

 

 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Test

2015-11-21 Thread Victoria E Gilkerson via Cookinginthedark 
 

Just want to make sure this goes through.  After that I have some questions.


 

 

 

Victoria E Gilkerson

 

 

 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Bourbon-Glazed Sweet Potato, Apple, and Pecan Gratin

2015-11-21 Thread Victoria E Gilkerson via Cookinginthedark 


Have you actually made these? 




-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, November 21, 2015 4:53 PM
To: CND
Subject: [CnD] Bourbon-Glazed Sweet Potato, Apple, and Pecan Gratin

Bourbon-Glazed Sweet Potato, Apple, and Pecan
 Gratin
 3 pounds sweet potatoes, pricked
 3 Golden Delicious apples, peeled, cored, and sliced
 3 tablespoons fresh lemon juice
 1-cup pecan pieces
 1/2 stick (4 tablespoons) butter
 1/3 cup firmly packed light brown sugar
 1/3-cup honey
 2 tablespoons bourbon
 1-teaspoon ground cinnamon
 1/4-teaspoon ground ginger
 1) Preheat oven to 400 degrees F. Butter 12- by 9-inch gratin dish.
 Bake 3 pounds sweet potatoes on oven rack 45 minutes, or until tender.
 Let cool, peel, and slice 1/4 inch thick on diagonal. (Leave oven on.)
 In bowl, toss 3 sliced apples with 3 tablespoons lemon juice. Arrange
 sweet potatoes and apples, overlapping slices, in gratin dish.
 Sprinkle with 1-cup pecan pieces.
 2) In small saucepan, combine 1/2 stick butter, 1/3-cup brown sugar,
 1/3-cup honey, 2 tablespoons bourbon, 1-teaspoon cinnamon, and
 1/4-teaspoon ground ginger and simmer over medium heat, stirring,
 until sugar is dissolved.  Spoon glaze over gratin. Roast gratin,
 basting occasionally with glaze in pan, 30 minutes, or until apples
 are tender. Remove.
 3) Preheat broiler. Place dish in broiler, about 4 inches away from
 heat source, and broil until top is golden, about 1 minute. Serve from
 dish. Makes 8 servings


"Though I sit in darkness, the Lord will be my light.
*Micah 7:8 
~May Blessings be poured upon you!
-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