[CnD] Some thoughts on cooking and recipes.
Hi, all, I've stayed out of the recent fray over recipes, but have a few thoughts I'd like to share. The Mississippi Mud brownies is an example of an incomplete recipe; there are many of those out there with errors, items left out or a measurement written incorrectly. If I were to make these brownies, given the amount of fat (1/2 cup butter), I would use about 1/4 cup cocoa in the batter I think though, that I would just use a different tried and true brownie recipe. As for knowing when something is "golden brown", (Charles), although I am totally blind, I grew up in a sighted household with sighted parents and siblings. So when I learned to cook, it was without any special tricks. I learned to time things and also use my sense of smell, as well as the cake tester and textures of meats and vegetables. This is all by way of nothing, but I hope from now on we can focus on our strengths and enjoy the exchange of hints and recipes. Blessings, Alice all --- 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
[CnD] Quinoa.
Hi Christina and list. For those who don't know, quinoa is a seed, a little smaller than a grain of rice. It cooks like rice, a ratio of 2 cups water to one cup quinoa, and has a mile nutty flavor. It can be used like rice and is good mixed with black beans and corn, with some chopped onion and green pepper. Use it in place of rice, cook it in broth, experiment and see how you like it best. Hope this helps some. Blessings, Alice --- 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
[CnD] Cooking pot roast.
Hi, A 2 pound roast sounds small, but doable. Have you thought of putting the meat on a large sheet of foil, sprinkling it with a packet of onion soup mix, wrapping it tightly and cooking it in the oven at 350 for about an hour? This should work nicely and taste good. You can boil potatoes, carrots and whatever vegetables you like to serve with the roast. Good Eating, Alice --- 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
[CnD] Never used the Digest Version.
Hi, Victoria, I've never use the Digest version of the list messages, so have no idea how that would work. You could experiment and try "reply to sender". Good Luck, Alice --- 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
[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
[CnD] Recipe request for chicken drumsticks.
Honey Cornbread Chicken Drumsticks This delicious and simple recipe for chicken drumsticks coated in honey butter, then cornbread stuffing mix, will be a real hit with kids. Prep Time: 20 minutes Cook Time: 55 minutes Ingredients: 3 lbs. chicken drumsticks 3 Tbsp. honey 2 Tbsp. butter, melted 1-1/2 cups dried cornbread stuffing crumbs 1 tsp. seasoned salt Preparation: Preheat oven to 350 degrees. Spray 13x9" glass baking dish with nonstick cooking spray. Place chicken in dish. In small bowl combine honey and butter. Spoon 3 Tbsp. of this mixture over the chicken. Sprinkle cornbread stuffing and seasoned salt over chicken and press lightly. Drizzle drumsticks with remaining butter and honey mixture. Bake at 350 degrees for 50-60 minutes until juices run clear and chicken is thoroughly cooked. 6 servings Helen Whitehead --- 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
[CnD] Cooking Pork Chops.
Hi, Curtis, I love using Italian dressing as a marinade for pork chops; it adds a good flavor and helps to keep the meat moist and tender. Here is something else to consider: your butcher may be trimming all the fat off the chops. This will dry out the meat very quickly. You may want to ask the butcher not to trim the chops. Unlike beef, all the fat on pork is on the outside of the meat, so it is easy to trim it off after the meat is cooked. Hope this helps. Over cooking pork will also make it tough and dry. If you braise them in liquid, they will also remain moist. Experiment with a little less time on the grill and see how that works. Good Luck! Alice --- 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
[CnD] Baking potatoes
Hi, Cindy, Baking potatoes in the oven is easy. Scrub them well. Set the oven to 500 (they need a very hot oven). degrees and bake them for about an hour. If you want to pierce them a couple of times with a fork, that's good, so they will vent. I don't wrap them in foil because I like the skin crisp. Hope this helps. Alice --- 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
[CnD] Roasted Vegetable soup.
Laurie, I don't have the requested recipe, but do you need one? Why not use a favorite vegetable soup recipe and roast the vegetables first? I would sauté the onions until they are caramelized, roast the carrots, parsnips, and whatever other root vegetables you want to add, and go from there. I think it would be delicious. Good luck! Alice --- 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
[CnD] Cleaning burned pots.
Hi, Suzanne, It's simple and really works. Put about two inches of water in the pot and add a big handful of baking soda. Bring this to a boil; it will foam up. Then remove the pot from the heat and let it stand for a while. You should then be able to clean it with no difficulty. If not, repeat the process with fresh water and more baking soda. Good Luck! Alice --- 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
[CnD] pouring into a cup.
Hi all, A liquid level indicator is very helpful, but if you don't have one available, you can do several things, such as: putting the container on a tray to catch any spills, or putting the container in the sink for the same reason. If the liquid isn't boiling hot, you can use a finger on the inside of the cup to feel for the level of the liquid. Practice also helps. You can practice with cold liquid just to get the feel of pouring before going to the hot liquid. Hope all of this helps. Blessings, Alice --- 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
[CnD] Substituting fresh tomatoes for canned.
Hi all, Ellen, I don't think you need to add any liquid. The tomatoes will have plenty of juice. I would peel them though before using. Whatever you are making sounds yummy! Blessings, Alice --- 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
[CnD] Making Pastry and making streusel.
Hi, Alex, When making pie crust, you want the shortening to be cold so that the crust will be flakey; it is the layers of fat and flour that make a flakey crust. For streusel, I think, to get a good crumbly texture, it is better to have the butter cold, although not necessarily directly out of the refrigerator. If the butter is too soft you might end up with a mixture that is more like a stiff dough. Hope this helps. Alice --- 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
[CnD] Mixing streusel
Hi, Alex, Mixing streusel is like mixing pastry; you handle it as little as possible and keep the butter cold. From what I've read in your messages, you are using your hands to mix in the butter. In older cook books it instructs to rub the butter into the flour. I think it would be worth investing in a pastry blender. It is a u shaped tool with a series of wires and a handle. You simply work this through the butter and flour with a cutting motion; it does the work and you will end up with the course crumbs you want. It sounds like the butter is getting too warm as you work, which prevents it from absorbing the flour mixture. I hope this helps. You can probably find a pastry blender anywhere that sells kitchen gadgets. Don't give up! Blessings, Alice --- 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
[CnD] Frying chicken and potatoes.
Hi, Louise. I think it is difficult for a person who is blind to turn potatoes in hot oil, chicken, maybe less so. I would suggest cooking in the oven, seasoning and roasting the potatoes tossed with some oil, and the same for the chicken; breading it as you would to fry and baking at 375 degrees. Hope this helps. Blessings, Alice --- 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
[CnD] Recipe: chicken spaghetti with cream of mushroom.
Hi, Will, You could use canned chicken broth, cook the breasts in that, dice them, and proceed with the recipe; it should turn out fine. Hope this helps. Blessings, Alice --- 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
[CnD] My Best Sour Cream Cake.
Hi, Shannon, This cake sounds very similar to my Sour Cream Coffee Cake. I bake mine in a tube pan with a filling and topping of brown sugar, cinnamon and nuts. I think mine takes about 45 minutes. Without the filling, it might take a little less time. Hope this helps. Blessings, Alice --- 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
[CnD] Slicing cookies from a log.
Hi, Ellen, If you are hesitant to slice cookies why not form the dough into 1/2 inch balls and then flatten them with the bottom of a drinking glass dipped in flour to the desired thickness. You can wrap the dough in plastic and chill it well first. If you have a knife with a guide you could use that to make your slices uniform. The recipe sounds delicious; I'll have to try it soon; I love the flavor of rosemary. Good Luck! Alice --- 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
[CnD] Cooking Brown Rice.
Hi every one, For the one requesting a repost on cooking brown rice: you really don't need a recipe. Just remember two things: the ratio of water to brown rice is three to one (3 cups water to 1 cup brown rice). The cooking time is 45 minutes. You can use broth for the liquid and add other seasonings if you wish. Hope this helps. Alice --- 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
[CnD] Recipe Request.
Hi, Nancy and Gary, What you had for dessert sounds like banana pudding. It is a layered dish, beginning with graham crackers, chocolate pudding, sliced bananas, more graham crackers, vanilla pudding and more sliced bananas. It is yummy, pure comfort food. Hope this helps. Alice --- This email has been checked for viruses by Avast antivirus software. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cooking Brown Rice.
Hi, Will, Brown rice requires more liquid when cooking than white rice. For brown rice, the ratio is 3 to 1, so you need 3 cups of liquid to 1 cup of rice. Using broth is good because it gives the rice some flavor. Also, did you lower the heat once the rice and broth were boiling? Don't give up! Try it again using more liquid and perhaps lowering the temperature a bit on the burner. Hope this helps. Alice --- This email has been checked for viruses by Avast antivirus software. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] One more thing about cooking brown rice.
Hi, Will, I forgot to add to my last post, that brown rice takes about 45 minutes to cook. White rice takes about 20 minutes. Good Luck! Alice --- This email has been checked for viruses by Avast antivirus software. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Banana bread recipe using buttermilk.
Hi, all, This was posted some time ago on the list. I haven't tried it yet, but it sounds like a keeper. Hope this helps. Alice Best Recipes Banana Bread 3 ripe bananas pinch of salt 1/2 cup buttermilk 1 1/2 teaspoons baking soda 1/2 cup softened butter 1 cup packed brown sugar 1 egg 1 teaspoon vanilla 1 1/2 teaspoons baking powder 2 1/4 cups flour Mash the bananas Stir in salt, buttermilk and baking soda. Let sit. In separate bowl mix together; flour and baking powder. To banana mixture beat in; butter, brown sugar, egg and vanilla. Stir in flour mixture. Pore into greased loaf pan and bake in 350 oven for 60 to 70 minutes. Take out of oven and let stand 15 minutes before removing from pan to rack. --- 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 --- This email has been checked for viruses by Avast antivirus software. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Lamb and Sweet Potatoes.
Hi, Abbie, I have a recipe for a lamb stew with butternut squash and chick peas. The spices make a curry: coriander, turmeric, cardamom, red pepper among them. I'll find the recipe and post it later. Blessings, Alice --- This email has been checked for viruses by Avast antivirus software. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Questions about baking.
Hi, Brittany, This sounds like a very easy recipe to make. If you own a good electric mixer, it will be even easier. The term cream referring to the butter and sugar, means to blend them together until the butter is the consistency of whipped cream and the sugar is almost dissolved. It's easier if your butter is at room temperature, so leave it out for about an hour before you start mixing. The JOY of COOKING, one of my basic references always recommends that ingredients are at room temperature when you begin. So, you start by combining the butter and sugar, then adding the egg, then the Bisquick. After that, you will stir in the nuts and chips with a wooden spoon. Just a quick note, I'm surprised there is no vanilla extract in this recipe; I would be tempted to add 1/2 teaspoon along with the egg when combining. Good Luck and let us know how the cookies turn out. Blessings, Alice --- This email has been checked for viruses by Avast antivirus software. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Question about Macaroni and Cheese
Hi, Debbie, The heavy cream in the recipe, is there to help thicken the sauce. Because milk has less fat content, you probably can use it but won't get the same results as if you used the heavy cream. Experiment and see what you think. Happy Cooking, Alice --- This email has been checked for viruses by Avast antivirus software. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] cleaning pots.
Hi, Bill, Put a good handful of baking soda in the pot, then about two inches of water. Bring it to a boil and let it sit a few minutes. Whatever is burned on should come off easily then. I've never tried the dryer sheets, but that's another trick. Good luck. I think some things like lasagna are better made in the oven. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Using hands.
Hi every one, When I was working as a Rehabilitation Teacher, I used to tell people that every good cook uses their hands to mix things like meatloaf, knead bread dough and that as long as hands are clean, it's okay. Cooking is an art that uses all five senses as well as intuition. So, use those good ands and fingers and wash them frequently! Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Onion Question.
Hi, All, Hope every one had a happy and blessed holiday. As to onions being chopped or sliced, if you want the onion to be more of a presence, then it should be sliced. If you want it to blend in with the rest of the ingredients, then chop it. Happy Cooking! Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] obscure replies
Kerry, To what are you referring in your message? Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Baking Frito Pie
Hi, Mary, Since everything in the pie is already cooked, my guess would be about 30 minutes, just to get everything hot and bubbly. Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] pumpkin pie disaster.
Hi, Claudia, It sounds like you didn't leave out all of the eggs; if that's the case, your pies are probably fine. Can you refrigerate them to be sure they are set, or check that the filling is firm? Distractions in the kitchen are not good, but they happen sometimes. I made lemon bars one year and forgot the flour and had to start again. Hope your pies are okay. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Casserole question
Hi all, A casserole using ground beef requires cooking or browning the meat first, then adding it with the other ingredients to the casserole. Many chicken breast recipes also suggest browning them first then finishing the cooking in the oven. So, I would go with cooking or browning the meat first. Then you are sure it is cooked completely when you serve it. Hope this helps. Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Turkey, separating skin from meat.
Hi, Gail, It isn't difficult really. Start at the opening in the front of the bird; you will begin to separate the skin from the breast meat; this is where the butter or bacon is needed. If you work carefully, you won't tear the skin; it comes away fairly easily. Good luck! Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fingers and Forks.
Hi, Will, More often than not, pizza is a finger food. But there are some practical reasons for using a fork: if the pizza is very hot, it's easier to handle with a fork. Also, if there are a lot of toppings on the pizza, it may be necessary to use a fork to hold all of them. You are fine eating pizza with your hands. I think this is true of french fries as well, but if they are cover with cheese sauce or catsup, you may be more comfortable using a fork to keep your fingers from getting covered as well. Keep asking questions; that's how we learn. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] using what you have on hand.
Hi, Mary, You said you have frozen meatballs and tater tots in the freezer. What do you have in your pantry? Do you have pasta, spaghetti? Do you have a jar of spaghetti sauce? You could serve spaghetti and meatballs, keeping the tater tots for another time. It you have a can of cream of mushroom soup, you could do Swedish meatballs by adding about 1/2 cup milk to the soup and a pinch of nutmeg. Add the meatballs to this and simmer slowly or cook in the crock pot for about 3 hours and serve over rice or noodles. If you're set on tater tots and meatballs, by all means, go for it. Good luck, whatever you try. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Baking potatoes in the microwave.
Hi, Brittany, It sounds to me like you are doing everything correctly. You may be over cooking the potato and drying it out. Try cooking for less time and letting the potato stand for three minutes or so before serving. A small to medium potato will take four to five minutes with a resting time of about two minutes. You can test with a fork after about four minutes. The fork will go in easily. You may also try putting the potato on a plate and not wrapping it in paper towel. Good luck! Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] problems with baking.
Hi, Betty, It sounds like measuring cups and spoons are a step in solving whatever problems you had with the brownies. But, some more specifics would be helpful. Were you using a mix and perhaps didn't have good directions? Were you making them from scratch? Accurate measurements in baking are important because there is a balance among the ingredients: fats, sugars, flour (for the gluten) liquids and leavening (baking soda, baking powder, and eggs). There are many good bakers on this list that I'm sure would be glad to help. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Braille overlays for microwave.
Hi, all, GE. will supply Braille overlays for some models. You need to call and give the model number and they will send them. It is a sheet with the individual stickers which then can be placed (with sighted help), on the right buttons. Once there, they are very helpful. I think the only way to find out is to ask the specific companies. Good Luck! Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[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
[CnD] cooking with turkey
Hi, all, Certainly ground turkey can be substituted for ground beef, but because of the differences in color and texture, it needs some doctoring if you want it to look like ground beef. It will need some extra moisture, (a little oil and water or broth, and some extra seasoning: paprika, garlic powder, pepper, or flavor.) The idea of adding barbecue sauce is a good one. As for stuffing, I have used stuffing in my meatloaf for years. It is delicious. But of course, if you prefer plain bread crumbs, that's fine too. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] baking breaded chicken.
Hi all. I think the length of time you bake breaded chicken depends on several things: whether the chicken is on the bone, how thick it is (chicken cutlets would take less time) and how many pieces you are cooking. So, if you have a talking thermometer, check the internal temperature of the meat to determine doneness; breast meat should be about 160 degrees, legs and thighs about 180 degrees. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Whole wheat flour and all-purpose flour.
Hi, Blaine, Whole wheat flour contains wheat bran and is heavier than all-purpose flour. While you can use whole wheat flour in a recipe, you will get a very heavy cake (if that is what you are making). I would suggest freezing the whole wheat flour and using it in breads along with white flour. Hope this helps. Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] herbs for salad.
Hi, Nicole, Are your friends vegan? If not, you could use an Italian dressing and some grated Parmesan cheese. A vinaigrette with dry mustard, some herbs, such as oregano, thyme basil and rosemary would be delicious. If your friends are vegan, of course, omit the grated cheese. I've never been a big fan of three-bean salad, but there are many variations of that too which would be easy to do. Hope this helps. Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Vegetarian salad ideas.
Hi, Nicole, I thought of something else. You can make a salad using quinoa with black beans and bell peppers with an Italian or vinaigrette dressing. It's simple and tasty. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] using apple juice
Hi, Allison, You can cook pork chops (praise them) in apple juice with herbs and spices of your choice, or use chicken breasts. You could also poach fruit to make a compote. Add a little to cooked oatmeal with cinnamon and raisins. Hope this helps. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] writing errors in recipe.
Hi all, I think what is meant in the Blueberry cobbler recipe directions is Pour batter over the butter. I also found another error in the abbreviation for teaspoon; it is written as tst and should be tsp Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Link to Nuwave Oven cookbook
For all who want this link, I'm not Gail, but here it is and it does work, because I downloaded the cook book. Blessings, Alice https://www.dropbox.com/s/t65lvy0h59syx80/nuwave%20cookbook.rtf ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Grilling.
Hi, Allison, I would guess that you would cut the time in half, since the George Foreman grills both sides simultaneously. Also, I've found that as things cook, the sizzling slows down on the Foreman grill, so you can tell that way when things are done. Hope this helps. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Soft foods.
Hi, Alex, What about tuna noodle casserole? You can add some frozen peas which would be soft for some vegetable with the noodles etc. Egg salad is another thought. Scrambled eggs flavored with herbs or mixed with mashed potatoes, cheese and a little onion powder can also make a lovely meal. Are you restricted from fiber as well? For example, could you have cottage cheese with crushed pineapple, or canned peaches? Hope some of these ideas are useful. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] distributing batter in cake pans.
Hi, Louise, Distributing batter in layer cake pans is not difficult, but takes some practice. All the tips you have received are correct. I would add, that I check the level often in each pan and pour some batter in one, then the other. You can also lift the pans to check the weight of each one. If you want to be really meticulous, you can use a measuring cup and although it is slow, measure cup by cup into each pan. It is important to have the batter as even as possible so the cakes cook to the same level of doneness. Hope this helps. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
