[CnD] It said stuffing mix, not starting
There are several brands of stuffing mix available here if you are in the United States. I don't know what is available elsewhere. It has seasonings, dried bread cubes and/or cornbread, and dehydrated vegetables. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Jalapeno poppers
The mushroom bombs reminded me a lot of the jalapeno poppers we make at my house. Cut the peppers in half lengthwise, leaving the stems on. Scrape out the seeds and veins. The veins are where the heat is. Fill each pepper half with softened cream cheese. Use the kind that comes in the foil, not the spread that comes in a tub, which is a little too runny. Wrap the pepper halves in a whole slice of bacon and secure ends underneath. Preheat oven to 400. Put a metal rack on a rimmed cookie sheet. The cookie sheet may be lined with foil if you wish. Put the peppers, cut side up, on the rack, making sure that the bacon ends are still tucked under. I have never needed to use toothpicks, but use them if the bacon wants to tear or is too thin and won't stay in place. Bake about 40 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com
I didn't have a recipe for the cream of asparagus. I think I cooked the asparagus in some broth and saved the broth and asparagus. I think I then made sort of a cream sauce with butter, flour, and cream or half and half. Then when that was cooked, I added the broth and asparagus at the end. When it was combined, I pureed the whole thing with one of those immersion blenders. I'm pretty sure that's how I did it. I've never been that great at making white or cream sauces, but I'm pretty sure that's how I made the soup. I remember that it was good. -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Monday, January 11, 2021 2:22 PM To: 'Cooking in the Dark' Cc: m51penning...@gmail.com Subject: Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com I could sure eat it all by myself. Do you still have the recipe and would you share it with us? -Original Message----- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Monday, January 11, 2021 3:05 PM To: 'Cooking in the Dark' Cc: meward1...@gmail.com Subject: Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com These look very nice indeed for substituting. That first one looks good enough to just eat, but my husband doesn't like cream of soup by itself. I made some cream of asparagus once that was really good, and I had to eat it all by myself. Hard job, but somebody had to do it. -Original Message- From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, January 11, 2021 12:21 PM To: Cooking in the Dark Cc: Lisa Belville Subject: Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com I know for sure Campbell's sells a 49% lower sodium variety of Cream of chicken and cream of mushroom, but it's still pretty high in salt. I have some DIY recipes for condensed soup I can post. Lisa On 1/11/2021 11:29 AM, meward1954--- via Cookinginthedark wrote: > Do these soups have low sodium versions? If so, just how low are we > talking? If it says something like reduced sodium, the sodium content > can still be very high. I have not been careful enough with my intake > of sodium. > > > I wish that there were healthier convenience foods, but it is > difficult to make something convenient, tasty, and still healthy. > > -Original Message- > From: Cookinginthedark On > Behalf Of Regina Marie via Cookinginthedark > Sent: Monday, January 11, 2021 11:18 AM > To: 'Cooking in the Dark' > Cc: Regina Marie > Subject: Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | > CDKitchen.com > > Hello. I was thinking of tryi8ng it with a different soup because I am > allergic to dairy and can't use the French onion in a can. I was going > to use cream of celery and add the onion soup mix. I was also going to > make sure to use low sodium version of the canned soups to cut down on > the salt. > > > With Warm Regards: > Regina Brink > President, ACB Capital Chapter of California Council of the Blind Find > me > at: https://facebook.com/reginamarie Follow me on: > https//:www.twitter.com/mamaraquel > > -Original Message- > From: Cookinginthedark On > Behalf Of > kimsansong--- via Cookinginthedark > Sent: Sunday, January 10, 2021 11:09 PM > To: 'Cooking in the Dark' > Cc: kimsans...@icloud.com > Subject: Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | > CDKitchen.com > > I don't have that last soup, so can I use onion soup mix? > > Kimsan Song > kimsans...@icloud.com > If you are into HipHop or R&B, I invite you to subscribe to my > youtube artist channel at > https://www.youtube.com/channel/UCFzrNcgBfHguK-LnnJMMylA > Also, you may follow me on twitter: > https://twitter.com/kims4ns0ng > > -Original Message- > From: Cookinginthedark On > Behalf Of Marilyn Pennington via Cookinginthedark > Sent: Wednesday, January 6, 2021 7:45 AM > To: arletteskitchenofblessingspa...@groups.io > Cc: m51penning...@gmail.com; 'Cooking in the Dark' > > Subject: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com > > Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com > > > > A delicious gravy is the result when chicken is cooked with cream of > mushroom soup, cream of chicken soup, and a can of French onion soup. > > Serves four. > > ready in: over 5 hours. > > > > ingredients > > 4 boneless chicken breast halves > 1 can (10.75 ounce size) cream of mushroom soup > 1 can (10.75 ounce size) cream of chicken soup > 1 can (10.75 ounce size) French onion soup > > > > directions > > Place the chi
Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com
These look very nice indeed for substituting. That first one looks good enough to just eat, but my husband doesn't like cream of soup by itself. I made some cream of asparagus once that was really good, and I had to eat it all by myself. Hard job, but somebody had to do it. -Original Message- From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, January 11, 2021 12:21 PM To: Cooking in the Dark Cc: Lisa Belville Subject: Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com I know for sure Campbell's sells a 49% lower sodium variety of Cream of chicken and cream of mushroom, but it's still pretty high in salt. I have some DIY recipes for condensed soup I can post. Lisa On 1/11/2021 11:29 AM, meward1954--- via Cookinginthedark wrote: > Do these soups have low sodium versions? If so, just how low are we > talking? If it says something like reduced sodium, the sodium content > can still be very high. I have not been careful enough with my intake of > sodium. > > > I wish that there were healthier convenience foods, but it is > difficult to make something convenient, tasty, and still healthy. > > -Original Message- > From: Cookinginthedark On > Behalf Of Regina Marie via Cookinginthedark > Sent: Monday, January 11, 2021 11:18 AM > To: 'Cooking in the Dark' > Cc: Regina Marie > Subject: Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | > CDKitchen.com > > Hello. I was thinking of tryi8ng it with a different soup because I am > allergic to dairy and can't use the French onion in a can. I was going > to use cream of celery and add the onion soup mix. I was also going to > make sure to use low sodium version of the canned soups to cut down on the > salt. > > > With Warm Regards: > Regina Brink > President, ACB Capital Chapter of California Council of the Blind Find > me > at: https://facebook.com/reginamarie Follow me on: > https//:www.twitter.com/mamaraquel > > -Original Message- > From: Cookinginthedark On > Behalf Of > kimsansong--- via Cookinginthedark > Sent: Sunday, January 10, 2021 11:09 PM > To: 'Cooking in the Dark' > Cc: kimsans...@icloud.com > Subject: Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | > CDKitchen.com > > I don't have that last soup, so can I use onion soup mix? > > Kimsan Song > kimsans...@icloud.com > If you are into HipHop or R&B, I invite you to subscribe to my > youtube artist channel at > https://www.youtube.com/channel/UCFzrNcgBfHguK-LnnJMMylA > Also, you may follow me on twitter: > https://twitter.com/kims4ns0ng > > -Original Message- > From: Cookinginthedark On > Behalf Of Marilyn Pennington via Cookinginthedark > Sent: Wednesday, January 6, 2021 7:45 AM > To: arletteskitchenofblessingspa...@groups.io > Cc: m51penning...@gmail.com; 'Cooking in the Dark' > > Subject: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com > > Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com > > > > A delicious gravy is the result when chicken is cooked with cream of > mushroom soup, cream of chicken soup, and a can of French onion soup. > > Serves four. > > ready in: over 5 hours. > > > > ingredients > > 4 boneless chicken breast halves > 1 can (10.75 ounce size) cream of mushroom soup > 1 can (10.75 ounce size) cream of chicken soup > 1 can (10.75 ounce size) French onion soup > > > > directions > > Place the chicken in the bottom of the crock pot. > > In a bowl, mix together the three soups. Pour over the chicken. > > Cover the crock pot and cook on low heat for 5 hours or until the > chicken is cooked through. Serve the chicken with the sauce over rice or > pasta. > > > > crock pot notes > > Crock pots/slow cookers all heat differently. There is no standard > among manufacturers. Cooking times are suggested guidelines based on our > testing. > Please adjust cooking times and temps to work with your brand and > model of slow cooker. > > > > nutrition > > 239 calories, 8 grams fat, 11 grams carbohydrates, 31 grams protein > per serving. This recipe is low in carbs. Enjoy. > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mai
Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com
Do these soups have low sodium versions? If so, just how low are we talking? If it says something like reduced sodium, the sodium content can still be very high. I have not been careful enough with my intake of sodium. I wish that there were healthier convenience foods, but it is difficult to make something convenient, tasty, and still healthy. -Original Message- From: Cookinginthedark On Behalf Of Regina Marie via Cookinginthedark Sent: Monday, January 11, 2021 11:18 AM To: 'Cooking in the Dark' Cc: Regina Marie Subject: Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com Hello. I was thinking of tryi8ng it with a different soup because I am allergic to dairy and can't use the French onion in a can. I was going to use cream of celery and add the onion soup mix. I was also going to make sure to use low sodium version of the canned soups to cut down on the salt. With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of kimsansong--- via Cookinginthedark Sent: Sunday, January 10, 2021 11:09 PM To: 'Cooking in the Dark' Cc: kimsans...@icloud.com Subject: Re: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com I don't have that last soup, so can I use onion soup mix? Kimsan Song kimsans...@icloud.com If you are into HipHop or R&B, I invite you to subscribe to my youtube artist channel at https://www.youtube.com/channel/UCFzrNcgBfHguK-LnnJMMylA Also, you may follow me on twitter: https://twitter.com/kims4ns0ng -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Wednesday, January 6, 2021 7:45 AM To: arletteskitchenofblessingspa...@groups.io Cc: m51penning...@gmail.com; 'Cooking in the Dark' Subject: [CnD] Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com Easy Crock Pot Smothered Chicken Recipe | CDKitchen.com A delicious gravy is the result when chicken is cooked with cream of mushroom soup, cream of chicken soup, and a can of French onion soup. Serves four. ready in: over 5 hours. ingredients 4 boneless chicken breast halves 1 can (10.75 ounce size) cream of mushroom soup 1 can (10.75 ounce size) cream of chicken soup 1 can (10.75 ounce size) French onion soup directions Place the chicken in the bottom of the crock pot. In a bowl, mix together the three soups. Pour over the chicken. Cover the crock pot and cook on low heat for 5 hours or until the chicken is cooked through. Serve the chicken with the sauce over rice or pasta. crock pot notes Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker. nutrition 239 calories, 8 grams fat, 11 grams carbohydrates, 31 grams protein per serving. This recipe is low in carbs. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crockpot recipes
Some oils are solid at refrigerator temperatures, though. I have stored peanut and sesame oils in the fridge, but they turn solid and have to be thawed out. Not sure about other oils. -Original Message- From: Cookinginthedark On Behalf Of Carol Ashland via Cookinginthedark Sent: Sunday, January 10, 2021 8:15 PM To: debbie Deatherage via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Crockpot recipes If you put the bottle of oil in the fridge, I don't think it would be an issue. Oil at room temp is hard to judge, when filling another container, but it's easy to manage when it's cold. CarolOn Jan 10, 2021 5:42 PM, debbie Deatherage via Cookinginthedark wrote: > > I have thought about getting this spritzer but didn't know how it would be > filling for a blind person. > Debbie > > Sent from my iPhone > > On Jan 9, 2021, at 11:31 AM, Sue Staley via Cookinginthedark > wrote: > > A good go to recipe is pork roast. > > I put all kinds of seasonings on the roast. > > Then I pour a soda in the crockpot. This is supposed to soft the pork. > > When it is done about 7 to 8 hours it will chop real easy and you can put > some barbecue saue in it to mix and perhaps[s a bit of maple syrup and/or > brown sugar. Serve on hamburger buns. > > Sue > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Rebeca V via Cookinginthedark > Sent: Friday, January 08, 2021 11:38 PM > To: cookinginthedark@acbradio.org > Cc: Rebeca V > Subject: [CnD] Crockpot recipes > > Hello friends, I survived thought a crockpot for a while and I was > hoping to get one for Christmas. Well I did So I’m happy because I can > continue to multitask as usual. > When I was a single mom, I was content with recipes like corn chowder > and other vegetarian stuff. But my other half is a meat and potatoes > kind of guy. So do any of you have any types of recipes that you would > like to share? > I’m thinking something along the line of recipes with affordable cuts > of meat or maybe even chicken legs and thighs. > > Have a wonderful weekend > Sincerely, Rebeca and family > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crockpot recipes
I might try some of these recipes, but I don't see why you absolutely have to have the plastic liner. -Original Message- From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark Sent: Saturday, January 9, 2021 3:29 PM To: Regina Marie via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Crockpot recipes Crockpot liners have an opening and it's large otherwise nothing would be able to be put into them. On Sat, 9 Jan 2021, Regina Marie via Cookinginthedark wrote: > Now they sell "crockpot liners" which are like a plastic bag with no > opening. You drop them into your crockpot and they aid in clean-up. > > > With Warm Regards: > Regina Brink > President, ACB Capital Chapter of California Council of the Blind > Find me at: https://facebook.com/reginamarie > Follow me on: https//:www.twitter.com/mamaraquel > > -Original Message- > From: Cookinginthedark On Behalf Of > Karen Delzer via Cookinginthedark > Sent: Saturday, January 09, 2021 2:43 AM > To: Cooking in the Dark > Cc: Karen Delzer > Subject: Re: [CnD] Crockpot recipes > > Hi, I'm confused by the term crockpot liner. Do you mean just the bottom of > the pot, or need I buy another piece to go into my crock? > Recipe sounds yummers!!! > > Karen > At 01:40 AM 1/9/2021, you wrote: >> Round steak is affordable. Potatoes and onions peeled and halved and >> placed in the bottom of a crockpot liner followed by round steaks and >> half a cup of left over coffee and cooked on low for 6 to >> 8 hours produces a gravy from the coffee that tastes nothing like >> coffee and steaks that are tenderized or did the last time I made this. >> If the steaks get put on a plate and the remaining contents in the >> liner get mashed, you get steaks and onion loaded mashed potatoes with >> that gravy. Maybe add a salad and bread and you have a balanced meal >> on your hands. >> >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hard boiled eggs
I have also always used this easy-does-it method. Just putting them in a pot of cold water. I've never found hard-boiled eggs to be that fussy. Soft-boiled eggs are a different story. You really can't start them in cold water and expect them to come out right, but since I never make them anyway, it doesn't matter. I'll have to try the method of putting them in rapidly boiling salted water to see if peeling is easier. The salt should change the boiling temperature of the water a little bit, so maybe there is something to it. My husband worries about the egg shells more than I do, so it's worth a try. -Original Message- From: Cookinginthedark On Behalf Of Gregory Yorke via Cookinginthedark Sent: Monday, December 28, 2020 1:30 PM To: 'Cooking in the Dark' Cc: gyo...@verizon.net Subject: Re: [CnD] hard boiled eggs I have used this method for decades: Place eggs in cold water in a pot. Bring to a boil with no pot lid. Turn the heat off, and place a pot lid on the pot. Let stand covered for 20 minutes. Put the pot in the sink and let cold water go into the pot until the water in the pot is cold around the eggs. Do not pour the hot water out when placing in the sink. The cold water should stop the egg shells from sticking to the egg whites when you peal them. I guess everyone has their own method. Someone said that putting vinegar in the water helps. I think this helps food color stick to the egg shells when coloring them for Easter... -Original Message- From: Cookinginthedark On Behalf Of Wendy Williams via Cookinginthedark Sent: Monday, December 28, 2020 11:11 AM To: 'Cooking in the Dark' Cc: wdywms...@gmail.com Subject: [CnD] hard boiled eggs It has been some time since I did hard boiled eggs on the stove using boiling water, . Do not want to steam. Do I put the egg in the cold water, bring to a boil, cover & turn off the stove. How many minutes for it to be hard boiled? Thanks. Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hi, I plan to make these today. I am going to chill them over night and bake in the morning
Toasted nuts ad a very special touch. Yes, I know, they sort of partially toast as you bake the cookies, but doing it ahead makes them really good. -Original Message- From: Cookinginthedark On Behalf Of Sugar via Cookinginthedark Sent: Tuesday, December 22, 2020 2:26 PM To: CND Cc: Sugar Subject: [CnD] Hi, I plan to make these today. I am going to chill them over night and bake in the morning Hi, I plan to make these today. I am going to chill them over night and bake in the morning I am going to add dried pineapples and dried cranberries instead of the raisins. Sugar Oatmeal Two-Raisin Cookies With Walnuts Makes about 3 dozen 1 cup walnuts 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 2 1/2 cups old-fashioned rolled oats (not instant) 3/4 cup dark raisins 3/4 cup golden raisins 1 cup (2 sticks) unsalted butter, at room temperature 1 cup packed dark brown sugar 3/4 cup granulated sugar 2 eggs 2 teaspoons vanilla extract 1. Set the oven at 350 degrees. In a baking dish, toast the nuts for 10 to 12 minutes, turning often, or until they are aromatic. Set aside to cool. Coarsely chop the nuts. 2. In a bowl, whisk the flour, baking powder, baking soda, and salt just to blend them; set aside. 3. In another bowl, mix the oats, raisins, and walnuts; set aside. 4. In an electric mixer, cream the butter with the brown and granulated sugars until light and fluffy. Beat in the eggs, one by one, followed by the vanilla. 5. With the mixer turned to the lowest speed, gradually add the flour mixture. 6. Remove the bowl from the mixer stand. Stir in the oatmeal mixture until just combined. Scrape down the sides of the bowl and cover with plastic. Chill dough at least 3 hours and for up to 24 hours if possible. 7. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper. 8. Using a 1/4 cup measure, make mounds of the dough on the sheets, spacing them about 2 inches apart. Bake the cookies for 15 to 18 minutes or until they are golden at the edges but still slightly soft in the centers. Transfer to wire racks to cool. Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind. 🙏 I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤😘 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] SWEET POTATO HASH BROWNS
Sugar: About how much oil is needed for this recipe? Is it just enough to coat the pan, or is it enough to deep fry? I did try deep frying 30 years ago, yes I'm that old. I did it while totally blind. So I checked it off the bucket list and the blindness skills list, but I did not care much for continuing it. Before the pandemic, I let restaurants do it for me, and now, my husband does it in the air fryer that I still can't access. Thanks for all your wonderful recipes. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Sunday, December 13, 2020 2:01 PM To: CND Cc: Sugar Lopez Subject: [CnD] SWEET POTATO HASH BROWNS SWEET POTATO HASH BROWNS Made with only 4 ingredients, these Sweet Potato Hash Browns are easy to make and very delicious. Learn how to make perfect hash browns with my step-by-step photo and video instructions. Prep Time 10 Mins Cook Time 9 Mins Total Time 19 Mins Servings 4 Servings Calories 186 Kcal 3 small sweet potatoes about 1lb. 3 eggs 1/2 cup grated Parmesan 1/4 cup chopped parsley Salt & pepper to taste Vegetable oil for frying Peel and shred the sweet potatoes. Place them in a medium mixing bowl. Add the eggs, Parmesan, and parsley, and generously season with salt and pepper. Stir the mixture well. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add spoonfuls of the potato mixture to the pan and flatten them into patties about ½-inch thick. Flip them over once browned – about 2–3 minutes on each side. "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton 🙏 I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar, ❤😘 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] what are these chips?
They had daisies, too. But the bugles were definitely the best. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Wednesday, December 2, 2020 3:02 PM To: 'Cooking in the Dark' Cc: diane.fa...@gmail.com Subject: Re: [CnD] what are these chips? Whistles were little cheese flavored tubes. Spins were flat, round things. I think they had a sort of windmill design and were pizza flavored. It would be nice if they tried again on the pizza flavor and improved it. Bugles were the only ones with a quality taste, which is why they lasted. -Original Message- From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark Sent: Wednesday, December 2, 2020 12:52 PM To: meward1954--- via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] what are these chips? Yes, these weren't very salty but ridged and tasty but not greasy. On Wed, 2 Dec 2020, meward1954--- via Cookinginthedark wrote: > Date: Wed, 2 Dec 2020 12:21:24 > From: meward1954--- via Cookinginthedark > > To: 'Cooking in the Dark' > Cc: meward1...@gmail.com > Subject: Re: [CnD] what are these chips? > > I remember bugles being sort of ridged, very salty, very greasy, and > unfortunately, very tasty. > > -Original Message- > From: Cookinginthedark On > Behalf Of > diane.fann7--- via Cookinginthedark > Sent: Wednesday, December 2, 2020 9:03 AM > To: 'Cooking in the Dark' > Cc: diane.fa...@gmail.com > Subject: Re: [CnD] what are these chips? > > I don't know, but, your description makes me think of Bugles. > > -Original Message- > From: Cookinginthedark On > Behalf Of Jude DaShiell via Cookinginthedark > Sent: Wednesday, December 2, 2020 9:42 AM > To: cookinginthedark@acbradio.org > Cc: Jude DaShiell > Subject: [CnD] what are these chips? > > I don't have the package since these were packed in a snack bag along > with other snacks. I'm pretty sure these are made from corn with a > cheese flavor and they're long triangle-shaped. The narrow point is > closed and the narrow end of the triangle is open. The triangles are somewhat flat. > A little bit of dip could be put into the narrow end of the triangle > since the chips are open on the narrow end and closed on the narrow point. > > > > -- > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > -- > This email has been checked for viruses by AVG. > https://www.avg.com > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- ___ 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] what are these chips?
I remember bugles being sort of ridged, very salty, very greasy, and unfortunately, very tasty. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Wednesday, December 2, 2020 9:03 AM To: 'Cooking in the Dark' Cc: diane.fa...@gmail.com Subject: Re: [CnD] what are these chips? I don't know, but, your description makes me think of Bugles. -Original Message- From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark Sent: Wednesday, December 2, 2020 9:42 AM To: cookinginthedark@acbradio.org Cc: Jude DaShiell Subject: [CnD] what are these chips? I don't have the package since these were packed in a snack bag along with other snacks. I'm pretty sure these are made from corn with a cheese flavor and they're long triangle-shaped. The narrow point is closed and the narrow end of the triangle is open. The triangles are somewhat flat. A little bit of dip could be put into the narrow end of the triangle since the chips are open on the narrow end and closed on the narrow point. -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] ApologyRE: Bluetooth smart air fryer. Who cells this?
I am so sorry. I di not process the fact that you were talking about a Bluetooth air fryer, not a WIFI one. The one I am still having a world of trouble with is WIFI, not Bluetooth. So sorry about this. -Original Message- From: Cookinginthedark On Behalf Of BlindEducator via Cookinginthedark Sent: Monday, November 30, 2020 10:45 AM To: Cooking in the Dark Cc: BlindEducator Subject: Re: [CnD] Bluetooth smart air fryer. Who cells this? The original name or at least the one it shows up on Amazon is "cosori Smart WiFI Air Fryer." When I clicked on the provided link earlier today. Amazon is selling it for $119.Hope this helps. > On Nov 30, 2020, at 8:40 AM, Jennifer Thompson via Cookinginthedark > wrote: > > Who cells this? > Thanks. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Claudia Del Real via Cookinginthedark > Sent: Monday, November 30, 2020 10:36 AM > To: BlindEducator > Cc: Claudia Del Real ; Cooking in the Dark > > Subject: [CnD] Bluetooth smart air fryer > > The app is very accessible, with my iPhone. I can set a temperature, choose > recipes to make, and access the different types of foods, appetizers, > entrées, desserts! I even was able to set it up independently, without sided > assistance. Hope this helps. > > Sent from my iPhone > >> On Nov 30, 2020, at 9:55 AM, BlindEducator wrote: >> >> Curious, how blind friendly is this Cosori Smart WiFi Air Fryer? I looked >> on the link provided and saw it is touch screen. Considering on purchasing >> one but just wander on the accessibility. Thank you. >> >> Sent from my iPhone >> >>> On Nov 30, 2020, at 3:56 AM, Claudia Del Real via Cookinginthedark >>> wrote: >>> >>> Here is the link COSORI Smart WiFi Air Fryer... >>> https://www.amazon.com/dp/B07VLKMMJ5?ref=ppx_pop_mob_ap_share >>> >>> Sent from my iPhone >>> > On Nov 29, 2020, at 7:06 PM, Richard Kuzma via Cookinginthedark > wrote: Good Evening, What brand / model of Bluetooth air fryer are you using please? How large is it? Thanks Rich -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Claudia Del Real via Cookinginthedark Sent: Sunday, November 29, 2020 8:02 PM To: Cooking in the Dark Cc: Claudia Del Real ; Anna Dimovitz Subject: Re: [CnD] PowerXL 1700W Annie, I have a smaller version of this air fryer, and while it does work well, it is not very user-friendly for those of us who are blind. There are pictures on the unit, that up here, when you plug it in, for the different foods you want to make. There are no buttons on the touchscreen, at least on the one I own! The food does come out tasting great, but I usually have to have my cited son to help me with this one. I have since we replaced it with a smart air fryer, which I can use, via Bluetooth on my phone. Hope this helps. Sent from my iPhone >> On Nov 29, 2020, at 6:18 PM, Anna Dimovitz via Cookinginthedark >> wrote: > > Hi everyone! > > QVC had a special today and I wanted to know if anyone is familiar with > this particular product! > > The product is: > PowerXL 1700W 10-qt Vortex air fryer oven pro w/presets (12) and > accessories > > Is the XL blind user friendly; and do you still have that great taste of > fried foods? > > Thank you in advance. > Annie > ___ > 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
Re: [CnD] PowerXL 1700W
I've heard of blind people being able to connect and use theirs. All I can say is that I'm happy for them. It's possible that this is not quite the same Cosori air fryer. Mine uses a third party app called Vesync, which I can't get to connect. It is on my phone and even connected to Alexa, but it won't connect to the fryer. Nowhere in the advertising for this thing did they state that you had to use a third party app. If I were single, I would have sent it back. But it is a very good air fryer, if you can get it to work. -Original Message- From: Cookinginthedark On Behalf Of BlindEducator via Cookinginthedark Sent: Monday, November 30, 2020 9:55 AM To: Cooking in the Dark Cc: BlindEducator Subject: Re: [CnD] PowerXL 1700W Curious, how blind friendly is this Cosori Smart WiFi Air Fryer? I looked on the link provided and saw it is touch screen. Considering on purchasing one but just wander on the accessibility. Thank you. Sent from my iPhone > On Nov 30, 2020, at 3:56 AM, Claudia Del Real via Cookinginthedark > wrote: > > Here is the link COSORI Smart WiFi Air Fryer... > https://www.amazon.com/dp/B07VLKMMJ5?ref=ppx_pop_mob_ap_share > > Sent from my iPhone > >> On Nov 29, 2020, at 7:06 PM, Richard Kuzma via Cookinginthedark >> wrote: >> >> Good Evening, >> What brand / model of Bluetooth air fryer are you using please? >> How large is it? >> Thanks >> Rich >> >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >> Behalf Of Claudia Del Real via Cookinginthedark >> Sent: Sunday, November 29, 2020 8:02 PM >> To: Cooking in the Dark >> Cc: Claudia Del Real ; Anna Dimovitz >> >> Subject: Re: [CnD] PowerXL 1700W >> >> Annie, I have a smaller version of this air fryer, and while it does work >> well, it is not very user-friendly for those of us who are blind. There are >> pictures on the unit, that up here, when you plug it in, for the different >> foods you want to make. There are no buttons on the touchscreen, at least on >> the one I own! The food does come out tasting great, but I usually have to >> have my cited son to help me with this one. I have since we replaced it with >> a smart air fryer, which I can use, via Bluetooth on my phone. Hope this >> helps. >> >> Sent from my iPhone >> On Nov 29, 2020, at 6:18 PM, Anna Dimovitz via Cookinginthedark wrote: >>> >>> Hi everyone! >>> >>> QVC had a special today and I wanted to know if anyone is familiar with >>> this particular product! >>> >>> The product is: >>> PowerXL 1700W 10-qt Vortex air fryer oven pro w/presets (12) and >>> accessories >>> >>> Is the XL blind user friendly; and do you still have that great taste of >>> fried foods? >>> >>> Thank you in advance. >>> Annie >>> ___ >>> 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] Bluetooth smart air fryer. Who cells this?
Is this the one with the Vesync interface? If it is, how did you connect it? I can't get it to connect to save my life. Do you remember the steps? The app is on my phone. It is even connected via Alexa. But I can't get it to connect with the air fryer. I try to pick the Cosori air fryer with the right number, and then I try to log onto that dummy WIFI that it creates, but that's as far as I ever get. Any help would be much appreciated. -Original Message- From: Cookinginthedark On Behalf Of BlindEducator via Cookinginthedark Sent: Monday, November 30, 2020 10:45 AM To: Cooking in the Dark Cc: BlindEducator Subject: Re: [CnD] Bluetooth smart air fryer. Who cells this? The original name or at least the one it shows up on Amazon is "cosori Smart WiFI Air Fryer." When I clicked on the provided link earlier today. Amazon is selling it for $119.Hope this helps. > On Nov 30, 2020, at 8:40 AM, Jennifer Thompson via Cookinginthedark > wrote: > > Who cells this? > Thanks. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Claudia Del Real via Cookinginthedark > Sent: Monday, November 30, 2020 10:36 AM > To: BlindEducator > Cc: Claudia Del Real ; Cooking in the Dark > > Subject: [CnD] Bluetooth smart air fryer > > The app is very accessible, with my iPhone. I can set a temperature, choose > recipes to make, and access the different types of foods, appetizers, > entrées, desserts! I even was able to set it up independently, without sided > assistance. Hope this helps. > > Sent from my iPhone > >> On Nov 30, 2020, at 9:55 AM, BlindEducator wrote: >> >> Curious, how blind friendly is this Cosori Smart WiFi Air Fryer? I looked >> on the link provided and saw it is touch screen. Considering on purchasing >> one but just wander on the accessibility. Thank you. >> >> Sent from my iPhone >> >>> On Nov 30, 2020, at 3:56 AM, Claudia Del Real via Cookinginthedark >>> wrote: >>> >>> Here is the link COSORI Smart WiFi Air Fryer... >>> https://www.amazon.com/dp/B07VLKMMJ5?ref=ppx_pop_mob_ap_share >>> >>> Sent from my iPhone >>> > On Nov 29, 2020, at 7:06 PM, Richard Kuzma via Cookinginthedark > wrote: Good Evening, What brand / model of Bluetooth air fryer are you using please? How large is it? Thanks Rich -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Claudia Del Real via Cookinginthedark Sent: Sunday, November 29, 2020 8:02 PM To: Cooking in the Dark Cc: Claudia Del Real ; Anna Dimovitz Subject: Re: [CnD] PowerXL 1700W Annie, I have a smaller version of this air fryer, and while it does work well, it is not very user-friendly for those of us who are blind. There are pictures on the unit, that up here, when you plug it in, for the different foods you want to make. There are no buttons on the touchscreen, at least on the one I own! The food does come out tasting great, but I usually have to have my cited son to help me with this one. I have since we replaced it with a smart air fryer, which I can use, via Bluetooth on my phone. Hope this helps. Sent from my iPhone >> On Nov 29, 2020, at 6:18 PM, Anna Dimovitz via Cookinginthedark >> wrote: > > Hi everyone! > > QVC had a special today and I wanted to know if anyone is familiar with > this particular product! > > The product is: > PowerXL 1700W 10-qt Vortex air fryer oven pro w/presets (12) and > accessories > > Is the XL blind user friendly; and do you still have that great taste of > fried foods? > > Thank you in advance. > Annie > ___ > 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 ___ Cookinginthed
Re: [CnD] post taco seasoning
This is one of the original ones, though I really like the other one just posted. 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1-1/2 teaspoon ground cumin 1 teaspoon sea salt I cut the salt by a bit but couldn't leave it out or the spices would clump. I got two very mild uses out of it. I will try using it all next time -Original Message- From: Cookinginthedark On Behalf Of Teresa Mullen via Cookinginthedark Sent: Sunday, November 29, 2020 9:46 AM To: Cookinginthedark@acbradio.org Cc: Teresa Mullen Subject: Re: [CnD] post taco seasoning Would some one re-post the recipe fr taco seasoning I accidently erased it. It would be greatly appreciated. Thanks Teresa -- sincerely, teresa mullen ___ 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] multi-purpose air fryer
Just so you know this: Consumer Reports does not classify the toaster oven kind of air fryer as a true air fryer. The way the air moves around is different, and that effects both the cooking time and texture of the food. Mine is a Black & Decker that holds a 9 x 13 pan. It has knobs so it can be labeled as soon as I get around to it. So far, I am winging it and it is working fine. My husband also bought a Cosori, the kind with the basket that is single purpose. So far, I can't use it because you have to use a third party app to connect it to WIFI and I just can't get the app to work properly on any device, not my phone, not Alexa. This unit cannot be used by a blind person without usable vision unless it is connected to WIFI. It can't be labeled. It has those heat-sensitive buttons that you can't feel and that set off when you put your finger near them. I do not know whether this is the case for all their units. They make a whole bunch of air fryers, and their lineup and pricing seem to change often. There are single-purpose basket type air fryers that are accessible and work fine, but I'm having no luck with this one. If we fry things in both the fryers, the ones in the Cosori come out faster and more crisp, but I like the toaster oven one anyway. It makes beautiful toast, bakes an entire 9 x 13 casserole without heating the entire house, and does a decent though not stellar job of air frying. If it was up to me and we could only keep one, I would keep this one since I can use it and it does many things. -Original Message- From: Cookinginthedark On Behalf Of John Kolwick via Cookinginthedark Sent: Friday, November 6, 2020 6:31 AM To: Cookinginthedark@acbradio.org Cc: John Kolwick Subject: [CnD] multi-purpose air fryer Hello, I am sure this question has been asked before, I would like recommendations for an accessible fryer that can perform a variety of cooking functions, possibly roasting and broiling? Would like a medium to large unit. Thank you for any assistance. Sent from Mail for Windows 10 ___ 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] air fryer
Some kitchen counters are more heat resistant than others. Engineered stone, brand name Corian, is not. That's why we didn't buy it when we remodeled our kitchen. Not sure about the older surfaces. But a lot also depends on the feet at the bottom of the air fryer. How tall are they, at least 1/4 inch? -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Friday, October 30, 2020 8:14 PM To: cookinginthedark@acbradio.org Cc: Wendy Subject: [CnD] air fryer The air fryer is to be on a heat resistant surface. Are kitchen counters heat resistant? Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Air Fryer
I wish I had waited for this air fryer. My husband bought a Cosori. It is supposed to be WIFI. I know of a blind guy on Applevis who has managed to connect his. You have to use a third party program called Vesync. Neither they nore Cosori have nay human tech support. I have downloaded the Vesync. I have connected Alexa to Vesync and have Vesync on my phone. But I can't connect the air fryer to it. The controls are touch sensitive, the kind that cannot be labeled or memorized. You set them off when you touch them, sort of like touching things on an iPhone without VoiceOver on. So I can get things ready for air frying, I can take them out when they are completely done, but I can't do the air frying itself independently. I am not sure what I am doing wrong with this program, but the connection is just not occurring. Bottom line: get the one from Blind Mice! -Original Message- From: Cookinginthedark On Behalf Of Suzanne Erb via Cookinginthedark Sent: Thursday, October 29, 2020 5:17 PM To: Cooking in the Dark Cc: Suzanne Erb Subject: [CnD] Air Fryer Hello Fry Babies, and Adults I just received my Air Fryer from Blind Mice Megamall and I think I will enjoy it very much. The knobs are very easy to use, and I look forward to using it very soon. I do have one question. It appears that the basket with the holes in the bottom can not be removed from the drawer, or the outer basket. I have felt two Phillips head screws inside the inner basket, but I have not unscrewed them yet, as I want to make sure that doing so will not hurt the machine in any way. I do know that they need to be separated, as there is some plastic packing material between both baskets, and, needless to say, the fryer would be inoperable without removing the packing material. Thanks for any assistance. Best, 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] CP Dry Rub Ribs with Baked Apple Chutney
OMG, that sounds so good! Takes the old idea of serving pork chops with applesauce and makes it new and fresh. I will have to try this. Now I understand about the insert. I used to have the kind of crockpot that was all of a piece. -Original Message- From: Cookinginthedark On Behalf Of Brennen Kinch via Cookinginthedark Sent: Wednesday, October 28, 2020 9:09 PM To: Cooking in the Dark Cc: Brennen Kinch Subject: Re: [CnD] CP Dry Rub Ribs with Baked Apple Chutney Do you know if these can be done in an Insta pot also are they particularly spicy that sounds delicious Sent from my iPhone > On Oct 28, 2020, at 3:11 PM, Sugar Lopez via Cookinginthedark > wrote: > > CP Dry Rub Ribs with Baked Apple Chutney > > > > Howdy, Slow-Cookerers! > > I hope your week is going well! This is a fantastic fall spiced rib recipe -- > > > > I think you'll really enjoy it. I get a lot of questions about cooking with > water or liquid --- > > this recipe doesn't ask for cooking liquid. I know that the "old school" > method of crockpotting asked that you add 1 cup of liquid per pound of meat. > > This is not necessary. > > ;-) > > > > The new pots on the market all seal really well while they are in use and > your meat will cook nicely in it's own juices -- which is fantastic because > you won't end up with soggy or water-logged meat. > > And nobody wants that!! > > And here is the recipe --- enjoy!! > > > > Dry Rub Ribs with Baked Apple Chutney > > serves 4 > > > > 1 rack baby ribs (approx 3 pounds) > > 1 tablespoon ground nutmeg > > 1 tablespoon paprika > > 1 tablespoon ground ginger > > 1 tablespoon kosher salt > > 1 teaspoon ground cinnamon > > 1 1/2 teaspoons ground black pepper > > 4 Granny Smith Apples, peeled and diced > > > > Use a 6-quart slow cooker. Place the ribs into the insert (you may need to > cut them in half to get them to fit nicely). > > > > In a small mixing bowl, combine the nutmeg, paprika, ginger, salt, cinnamon, > and pepper. Rub this spice blend evenly over all sides of the ribs. > > > > Dump the apple on top. > > > > Cover, and cook on low for 6 to 7 hours. Serve the ribs with a spoonful of > cooked apple on top. > > > > The Verdict. > > Baked apples and ribs are a natural pairing, and this recipe combines two > favorites in one pot. > > > > Rib purists will find the pork is beautifully seasoned without needing > additional sauce. > > But it's up to you -- if you feel like sauce is needed, feel free to dip with > your favorite bbq sauce. > > > > HEY STEPH, I don't like ribs. Can I use Pork Chops? > > > > yup! > > > > How about chicken thighs? > > > > Fine with me! Just keep the poundage the same. > > > > :-) > > > > Enjoy!! > > have a great evening! happy slow cooking! > > > > "If we could look into each other's hearts and understand the unique > challenges each of us faces, I think we would treat each other much more > gently, with more love, patience, tolerance, and care." > > -Marvin J. Ashton > > 🙏 > > I appreciate the second chance of life at: > > https://www.gofundme.com/sugars-transplant-journey > > -Sugar 😘 > > > > > > > > > > > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] CP Cinnamon And Sugar Almonds
What is this cooked in? I don't understand about the stoneware well. Mine is just a regular pan, though it's oval, flat on the bottom with sides at right angles to the floor. That's hardly a well. Do you know what they are talking about? Thanks. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Monday, October 26, 2020 2:26 PM To: CND List Cc: Sugar Lopez Subject: [CnD] CP Cinnamon And Sugar Almonds CP Cinnamon And Sugar Almonds HAPPY MONDAY TO ALL! These sugar covered almonds are not only an O'Dea favorite, they are an Internet favorite. Pinterest has let me know that this recipe has been shared over 58,000 times. If you can hold yourself back from eating them all, these make *excellent* gifts. Seal in an airtight container and eat right away or store them in the fridge. Cinnamon and Sugar Roasted Almonds serves about 10 cooking spray 1 1/2 cups sugar (try not to freak out on me) 3 tablespoons cinnamon 1/8 teaspoon kosher salt 1 egg white 1 1/2 teaspoons vanilla extract 3 1/4 cups whole raw almonds (that's what was in the packages I bought; it's a weird measurement) parchment paper or aluminum foil The Directions. Use a 4-quart slow cooker (you can also use a 6-quart, but be sure to check often because they will cook a bit faster). Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside. In a larger mixing bowl, whisk together the egg white and vanilla extract. Pour the almonds into this bowl and stir well to coat. Add your cinnamon mixture to the top of the nuts and toss with spoons to fully coat (too many nuts to do the plastic bag toss---you'd have to do batches). Put the almonds into the slow cooker and cover. Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the almonds on the side of the crock from getting too crispy. When the nuts are all hot and toasty, let them cool fully on a length of foil or parchment paper. When fully cool, store in an air-tight container. The Verdict. I never had the chance to store my almonds in an air-tight container. Adam and the kids kept taste-testing them, and my dad came over to borrow a drill (or some tool, I wasn't really paying attention, and this was a while ago) and I left the house to go to Trader Joe's. When I got back, there were about 6 nuts left and cinnamon and sugar was strewn all over the counter top. :-) "If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care." -Marvin J. Ashton 🙏 I appreciate the second chance of life at: https://www.gofundme.com/sugars-transplant-journey -Sugar 😘 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Google Searching Rice
I decided to go to that big encyclopedia in the sky, Google, to find out the ultimate answer to the question of whether you need to rinse rice. The answer is, it's complicated. And there are lots of opinions. There are lots of cultures with their own traditions. And there are lots of kinds of rice, even if you don't count minute rice. I read that varieties like jasmine need to be soaked, not just rinsed, and that they will need less water if you soak them. But converted or parboiled has already been steamed before the husk is removed, so the argument goes that converted rice does not need to be soaked or rinsed. Consumer Reports has been putting out articles for years about the dangers of arsenic in our soil, and they recommend rinsing rice. But apparently, some other authorities and opinion makers say that rinsing has little effect on the arsenic but is very good at removing nutrients. The argument goes on and on and on. Long on opinions, short on actual evidence to back up claims. There are lots of people on all sides of the argument who think that having a blog or a You-tube channel makes them an authority. So after a couple of Google searches, I am more confused than ever and still don't know the answer, except that I didn't know that rice was so complicated. I kept reading that in "Asia", people have traditionally soaked their rice. Or they have traditionally rinsed their rice. But Asia is a very big place, lots of different cultures, lots of different varieties of rice for that matter. Rinsing and soaking are also two very different things. So when people on the web start talking about Asia or Asians, it may not be clear what they are talking about, or even if they themselves know what they are talking about. So far, I have not been a rice rinser or soaker. But I am not against trying it with the right kind of rice. Rinsing and soaking were not done in my household when I was growing up. So this decision was not based on any particular knowledge. I would be willing to try it with the right kind of rice or the right recipe. There is a book on BARD just about rice. Rice, the amazing grain: great rice dishes for every day DB35281 Simmons, Marie. Reading time: 8 hours, 58 minutes. Read by Patricia McDermott. National Library Service for the Blind and Physically Handicapped, Library of Congress. Cooking Simmons's introduction includes a brief mix of history, vocabulary, and facts about rice. The bulk of the book consists of recipe after recipe featuring the increasingly popular grain. More than 150 entrees, salads, soups, and desserts are included. The recipes in the chapter entitled "Little Rich Dishes" are all appropriate for "snacking or grazing." The book reflects Simmons's cooking style. -Original Message- From: Cookinginthedark On Behalf Of Teresa Mullen via Cookinginthedark Sent: Saturday, October 24, 2020 8:40 AM To: Cooking in the Dark Cc: Teresa Mullen Subject: Re: [CnD] SPANISH RICE CASSEROLE Hello About this recipe, is it ok to use canola oil? And also wash the rice? This recipe sounds really delicious. On Fri, Oct 23, 2020 at 5:05 PM Marilyn Pennington via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > SPANISH RICE CASSEROLE > > > > 1/2 cup chopped onions > 3 cloves garlic, minced > 1/4 cup extra virgin olive oil > 1 lb. ground beef > 1 teaspoon taco seasoning > 2/3 cup rice, washed > 2 teaspoons salt > 1/2 teaspoon dried basil > 2/3 cup chopped ripe olives > 1 green pepper, chopped > 1 8 oz can tomato sauce > 1 cup water > > Sauté onion and garlic in oil for 5 minutes. Add ground beef, breaking > up into smaller pieces. > > Cook, stirring frequently for 10 minutes. > > Reduce heat and simmer, covered on low heat for 45 minutes or turn > into a casserole dish, cover and bake in a preheated 350°F oven for 45 > minutes. > Enjoy. > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- sincerely, teresa mullen ___ 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] You have to read the attachment to read the mesage
--- Begin Message --- Unless it has been fixed, of course. --- End Message --- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Speculaas from King Arthur
Of course, King Arthur sells the almond flour, both untoasted and toasted. I know this. That's probably why it's in the recipe. I'm not knocking it. They should give you recipes to use their products. And, of course, I have bought both these products. I like the toasted one better. I expect you could make the cookies with regular flour instead and they would be good, but the almond flour will ad a special taste and texture. I believe that their site says to substitute one to one. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Saturday, October 3, 2020 1:00 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Speculaas from King Arthur Sorry, I meant to forward, not reply. -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Saturday, October 3, 2020 10:14 AM To: cookinginthedark@acbradio.org Cc: Wendy Subject: Re: [CnD] Speculaas from King Arthur Can regular flour substitute almond flour? Wendy -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson via Cookinginthedark Sent: Saturday, October 03, 2020 3:47 AM To: cooking in the dark Cc: gail johnson Subject: [CnD] Speculaas from King Arthur Speculaas are traditionally thin, crisp, dark-brown windmill-shaped cookies that originated in the Netherlands. PREP 15 mins BAKE 15 to 20 mins TOTAL 1 hr 30 mins YIELD 4 dozen small cookies Ingredients Cookies 8 tablespoons (113g) unsalted butter, room temperature 3/4 cup (159g) brown sugar, packed 1 teaspoon vanilla extract 1/2 teaspoon cardamom* 1/2 teaspoon cloves* 1/2 teaspoon mace* (or substitute 1/2 teaspoon nutmeg ) 1 1/2 teaspoons cinnamon * 1/2 teaspoon salt 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour 1/2 cup (48g) almond flour , toasted almond flour preferred 1 teaspoon baking powder 2 to 4 tablespoons (28g to 57g) milk (regular or low-fat, not nonfat) *Or substitute 1 tablespoon Speculaas spice for the cardamom, cloves, mace, and cinnamon Icing 1/2 cup (57g) confectioners' or glazing sugar 3 to 4 teaspoons milk or water Instructions 1 To make the cookies: In a large mixing bowl, beat together the butter, sugar, vanilla, spices, and salt. 2 Stir in the flour, almond flour, and baking powder, then enough of the milk to make a stiff dough. 3 Form the dough into two disks, wrap in plastic, and refrigerate for 2 hours or more. 4 Preheat the oven to 325°F. Lightly grease, or line with parchment, two baking sheets. 5 Working with one disk at a time, roll the dough 1/8" to 1/4" thick. Cut out shapes using your desired cutters, and transfer the cookies to the prepared pans. 6 Bake the cookies for 15 to 20 minutes, until they're lightly browned around the edges. Remove them from the oven and transfer them to a rack to cool. As they cool, they'll become quite hard. 7 To make the icing: Stir together the sugar and enough milk or water to create a thick but "drizzle-able" icing. 8 Drizzle the icing atop the cookies decoratively. --- New Outlook Express and Windows Live Mail replacement - get it here: https://www.oeclassic.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 -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Turkey Au Poivre
I've always been curious. How do you know that you have reduced the liquid to half? Guessing? Tasting? Pouring it out repeatedly and measuring it? Sometimes it doesn't really matter whether it's exactly half or not. But in some recipes, it might have an effect on the success of the recipe. I don't think it does on this one though. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 17, 2020 7:59 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Turkey Au Poivre Hi it's not bitter. It's a bit tangy and sweet. Reminds me of thanksgiving “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh 🙏, 😘 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of gail johnson via Cookinginthedark Sent: Thursday, September 17, 2020 3:27 AM To: cookinginthedark@acbradio.org Cc: gail johnson Subject: Re: [CnD] Turkey Au Poivre What does this taste like? Is it sweet or on the sour side? If I don't have any of these alcoholic items in the house what liquid options would you suggest? Besides potatoes or rice or noodles what vegetable sides sound interesting to anyone? - Original Message - From: Sugar Lopez via Cookinginthedark Reply-To: To: CND List Cc: Sugar Lopez Sent: 9/15/2020 2:09:54 PM Subject: [CnD] Turkey Au Poivre Turkey Au Poivre From Diabetic Gourmet Magazine / https://diabeticgourmet.com Recipe Yield: 4 Servings Ingredients 1 tablespoon black peppercorns 1 pound turkey breast cutlets, 1/4 inch thick 1 tablespoon whipped butter 1/2 cup dry white wine 1 tablespoon brandy 1 tablespoon chopped parsley Directions Crush peppercorns in a blender or with a mortar and pestle. Press crushed peppercorns firmly into both sides of turkey cutlet. Pound cutlets with the side of a cleaver to make peppercorns adhere. In a non-stick skillet, heat butter. Cook turkey about 4 minutes on each side. Remove to a warm platter. Add wine and brandy to skillet and bring to a boil, reducing liquid to 1/4 cup. Spoon over the turkey and garnish with parsley. Nutritional Information Per Serving: Calories: 158 Fat: 3 grams Sodium: 68 milligrams Cholesterol: 78 milligrams Protein: 25 grams Carbohydrates: 1 grams Diabetic Exchanges: 3 Low-Fat Meat "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." 🙏 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar 😘 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] Tuna Salad with Apple
Tuna Salad Tuna ( any tuna brand in water ) Apple ( Red apples would work best for this recipe ) Onion Celery Real Mayonnaise Walnuts Directions: Drain two cans or pouches of tuna in water. In a bowl place your small , chopped pieces of celery and onion.Add as much as you would like . Slice part, or all of any type of apple you prefer . Chop walnuts and toss in the bowl.Last, add in 1 or 2 tablespoons of Mayo and blend in all ingredients. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Seaside Stew
Seaside Stew 4 oz can sliced mushroom, drained 1 Tablespoon butter 1 can cream of celery soup 2 cups diced cooked seafood (shrimp, scallops, crab) 1/2 cup milk 1/4 cup grated cheddar cheese 3 Tablespoons white wine Directions In a medium sauce pan, melt butter and sauté mushrooms for one minute. Add remaining ingredients and warm until cheese is melted. Serve over cooked rice. Can substitute cream of shrimp soup for the cream of celery. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Crockpot Tuna Noodle Casserole
Tuna Noodle Casserole for Crockpot 1 8 to 10 ounce package egg noodles, cooked and drained 2 cans cream of celery soup 1 cup milk 1 16-ounce package frozen peas 2 cans tuna, drained 2 tablespoons melted butter Grease crockpot. Combine all ingredients except butter adding noodles last. Pour butter over top. Cook on low for 7 to 8 hours or on high for 3 to 4 hours. Serves 6 to 8. Tuna Noodle Casserole for Crockpot 1 8 to 10 ounce package egg noodles, cooked and drained 2 cans cream of celery soup 1 cup milk 1 16-ounce package frozen peas 2 cans tuna, drained 2 tablespoons melted butter Grease crockpot. Combine all ingredients except butter adding noodles last. Pour butter over top. Cook on low for 7 to 8 hours or on high for 3 to 4 hours. Serves 6 to 8. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Slim and Trim Tuna Lasagna
Slim and Trim Tuna Lasagna 1/2 cup chopped onion 2 tablespoons melted butter 2 cans tuna, drained 1 can cream of mushroom soup 1/2 cup milk 1-1/2 cups cottage cheese 1/2 teaspoon garlic salt 1/2 teaspoon oregano 1/4 teaspoon pepper 8 ounces lasagna noodles, cooked and drained 8 ounces Swiss or mozzarella cheese, thinly sliced (I use shredded) 1/4 cup grated Parmesan cheese Sauté onion in butter. Add soup, tuna, milk, cottage cheese, and seasonings. In a 9 by 13 inch greased baking dish place half of the noodles, tuna mixture, and Swiss cheese. Repeat layers. Sprinkle Parmesan cheese over top. Bake at 350 degrees for 30 minutes. Let cool 5 minutes before cutting. Serves 6 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Sprouting Broccoli Microgreens
If you want light, then you want a nice vinaigrette. But you could also make it like a slaw only with sprouts instead of cabbage. The texture is definitely different, but it still works. Do you need vinaigrette recipes? Or do you just use bottled dressing? Any dressing you like will probably work. The most indulgent thing I have ever done with sprouts is to use blue cheese dressing. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Sunday, September 6, 2020 10:58 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Question About Sprouting Broccoli Microgreens Thanks both of you, for the encouragement. I wanted something for later in the week and thought I should try the broccoli sprouts to see how they taste. Do you have any recommendations for good dressings? What other things do you like to mix your greens with? Summer will want to hang on here, so I'm looking at cold salads, at least for the next few weeks. We have no real fall in Hawaii, so seeing recipes about warm hearty soup just makes me feel really really hot. I'll save them for winter, though. For now I need that cold crunchy salad and that tart tangy dressing. Thanks, Dani On 9/6/20, meward1954--- via Cookinginthedark wrote: > Good luck, Dani. > > I agree with Linda. You can't always tell that seeds have done the > thing they are supposed to do, but you don't want to soak them for > more than twelve hours. Even if you do soak them for longer than > that, you have to rinse them after no more than 12 hours. Now you > have to make sure that the seeds stay damp but that they are not > actually sitting in water, and rinse them at least every twelve hours. > > One more thing: They don't have to be in the dark. Very few of them > need this. You are not growing them to microgreen stage in a jar. > They just need to stay out of direct sunlight, which could burn them. > > Love those broccoli sprouts. > > -Original Message- > From: Cookinginthedark On > Behalf Of Linda S. via Cookinginthedark > Sent: Saturday, September 5, 2020 9:10 PM > To: cookinginthedark@acbradio.org > Cc: Linda S. > Subject: Re: [CnD] Question About Sprouting Broccoli Microgreens > > Ah that's nice. Good luck. We had some really strong broccoli sprouts > from our our indoor garden. We don't have that any more. He's grown > them before that though, we've never grown mung bean, but we sure love to eat them. > > He loves Asian food, and I love Mexican ... well I love any kind of food! > > On 9/5/2020 7:04 PM, Dani Pagador via Cookinginthedark wrote: >> All right. I'll go redrain the seeds and put the jar on its side, >> then rinse again later tonight. Tell your husband thanks for me. >> >> More Later, >> Dani >> >> On 9/5/20, Linda S. via Cookinginthedark >> > wrote: >>> My husband says yes, and he's pretty smart about things like this. >>> He says to get it out of the water and go to the next step. He says >>> that you don't necessarily know that the process happened, trust it, >>> move on to the next step he says. Don't kill the messenger! (smile) >>> >>> On 9/5/2020 6:54 PM, Dani Pagador via Cookinginthedark wrote: >>>> Hi, Guys. >>>> I put 2 tablespoons of broccoli microgreens and a cup of water in a >>>> mason jar and let it sit overnight. I drained it, but the seeds >>>> don't seem to have taken on any of the water to bulk them up. I >>>> added more water and put the sprouting lid back on, and they're >>>> sitting in my pantry cupboard. >>>> >>>> Is the process for sprouting broccoli microgreens the same as for >>>> mung beans? >>>> >>>> Thanks, >>>> Dani >>>> ___ >>>> 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] Question About Sprouting Broccoli Microgreens
Good luck, Dani. I agree with Linda. You can't always tell that seeds have done the thing they are supposed to do, but you don't want to soak them for more than twelve hours. Even if you do soak them for longer than that, you have to rinse them after no more than 12 hours. Now you have to make sure that the seeds stay damp but that they are not actually sitting in water, and rinse them at least every twelve hours. One more thing: They don't have to be in the dark. Very few of them need this. You are not growing them to microgreen stage in a jar. They just need to stay out of direct sunlight, which could burn them. Love those broccoli sprouts. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Saturday, September 5, 2020 9:10 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Question About Sprouting Broccoli Microgreens Ah that's nice. Good luck. We had some really strong broccoli sprouts from our our indoor garden. We don't have that any more. He's grown them before that though, we've never grown mung bean, but we sure love to eat them. He loves Asian food, and I love Mexican ... well I love any kind of food! On 9/5/2020 7:04 PM, Dani Pagador via Cookinginthedark wrote: > All right. I'll go redrain the seeds and put the jar on its side, then > rinse again later tonight. Tell your husband thanks for me. > > More Later, > Dani > > On 9/5/20, Linda S. via Cookinginthedark wrote: >> My husband says yes, and he's pretty smart about things like this. He >> says to get it out of the water and go to the next step. He says that >> you don't necessarily know that the process happened, trust it, move >> on to the next step he says. Don't kill the messenger! (smile) >> >> On 9/5/2020 6:54 PM, Dani Pagador via Cookinginthedark wrote: >>> Hi, Guys. >>> I put 2 tablespoons of broccoli microgreens and a cup of water in a >>> mason jar and let it sit overnight. I drained it, but the seeds >>> don't seem to have taken on any of the water to bulk them up. I >>> added more water and put the sprouting lid back on, and they're >>> sitting in my pantry cupboard. >>> >>> Is the process for sprouting broccoli microgreens the same as for >>> mung beans? >>> >>> Thanks, >>> Dani >>> ___ >>> 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] Cooking podcasts and ACB
Well, that was simple! I just wasn't sure I could do it with permission. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Saturday, September 5, 2020 11:33 AM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Cooking podcasts and ACB To subscribe to the email list for a daily schedule, send an email to: acb-community-eve...@acblists.org with subscribe in the subject line. Every day you will receive the schedule of the zoom meetings that are scheduled, plus on Fridays you will receive a list of the next week's meetingswith the participant's number to call, by phone, and pass code , and id. You can also get codes to do the meeting with your computer. Enjoy! On 9/5/2020 9:16 AM, Jennifer Thompson via Cookinginthedark wrote: > Thanks. > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of meward1954--- via Cookinginthedark > Sent: Saturday, September 5, 2020 11:11 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Cooking podcasts and ACB > > Jennifer: > > Actually, I don't remember the name of the recipe swap group exactly. > > On ACB radio, on the Community channel, they play groups like this > that are currently done in Zoom meetings. How I got into this group > is that I went to the ACB Convention this year and found out that > there were community lists for getting into these ACB-related Zoom > meetings. I will have to write to them before I feel safe giving you > the host's information. But since these meetings are played on the > radio, I figured I could at least give out the recipes. I will ask > the host how people can get on the list for the recipes and how people can ask to join the group themselves. > > In the meantime, ACB Community Radio has lots of shows that they play > on the station ACB Radio Community. This station is available in many > places, including on the Victor Reader Stream on the Humanware > Playlist. Old shows are available in a podcast called ACB Events, > where there are lots of interesting things ranging from cooking to > technology to advocacy. If you listen to podcasts, I get them on an > app called Overcast on my iPhone, but I know they are on other > platforms as well. With the ACB Events podcast, you have the advantage of being able to listen on your own schedule. > > By the way, Cooking In the Dark is now available in Overcast, and I > assume it is in other places as well. > > > > > > > -Original Message- > From: Cookinginthedark On > Behalf Of Jennifer Thompson via Cookinginthedark > Sent: Saturday, September 5, 2020 10:40 AM > To: cookinginthedark@acbradio.org > Cc: Jennifer Thompson > Subject: Re: [CnD] Clasic Tuna Sandwiches how can I get in the ACB > group recipes? > > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of meward1954--- via Cookinginthedark > Sent: Saturday, September 5, 2020 10:31 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Clasic Tuna Sandwiches > > I'm working my way through the ACB group's fish document a few recipes > at a time. This one looks very adaptable > > > > > Classic Tuna Salad Sandwich > > > > > 2 cans (6 ounce each) solid white or chunk light tuna, drained and > chopped > > 1 hard boiled egg, chopped > > 1/2 cup chopped celery > > 2 Tablespoons chopped dill pickle or relish > > 1/4 cup mayonnaise > > 2 teaspoons lemon juice > > 2 teaspoons lemon pepper seasoning > > 8 slices whole grain bread, toasted > > Lettuce > > > Directions > > > In medium bowl, combine tuna, egg, celery, pickle, mayonnaise, lemon > juice and lemon pepper seasoning; mix well. > > Line 4 slices of toasted bread with lettuce, top each with 1/4 tuna > mixture and top with the remaining bread. > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cooking podcasts and ACB
Jennifer: Actually, I don't remember the name of the recipe swap group exactly. On ACB radio, on the Community channel, they play groups like this that are currently done in Zoom meetings. How I got into this group is that I went to the ACB Convention this year and found out that there were community lists for getting into these ACB-related Zoom meetings. I will have to write to them before I feel safe giving you the host's information. But since these meetings are played on the radio, I figured I could at least give out the recipes. I will ask the host how people can get on the list for the recipes and how people can ask to join the group themselves. In the meantime, ACB Community Radio has lots of shows that they play on the station ACB Radio Community. This station is available in many places, including on the Victor Reader Stream on the Humanware Playlist. Old shows are available in a podcast called ACB Events, where there are lots of interesting things ranging from cooking to technology to advocacy. If you listen to podcasts, I get them on an app called Overcast on my iPhone, but I know they are on other platforms as well. With the ACB Events podcast, you have the advantage of being able to listen on your own schedule. By the way, Cooking In the Dark is now available in Overcast, and I assume it is in other places as well. -Original Message- From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Saturday, September 5, 2020 10:40 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Clasic Tuna Sandwiches how can I get in the ACB group recipes? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Saturday, September 5, 2020 10:31 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Clasic Tuna Sandwiches I'm working my way through the ACB group's fish document a few recipes at a time. This one looks very adaptable Classic Tuna Salad Sandwich 2 cans (6 ounce each) solid white or chunk light tuna, drained and chopped 1 hard boiled egg, chopped 1/2 cup chopped celery 2 Tablespoons chopped dill pickle or relish 1/4 cup mayonnaise 2 teaspoons lemon juice 2 teaspoons lemon pepper seasoning 8 slices whole grain bread, toasted Lettuce Directions In medium bowl, combine tuna, egg, celery, pickle, mayonnaise, lemon juice and lemon pepper seasoning; mix well. Line 4 slices of toasted bread with lettuce, top each with 1/4 tuna mixture and top with the remaining bread. ___ 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] Traditional New England Fish Chowder
Traditional New England Fish Chowder 1 pound fillet of haddock or cod (my preference) 1 cup water or clam juice (my preference) Cook slowly until the fish flakes when tried with a fork (do not over-cook!). Remove fish from water and separate into chunks. Add to the cooking water 2 cups potatoes, cubed 1 celery stalk, chopped fine Cook until potatoes are tender but firm. Add 1 cup corn kernels (frozen or canned) Meanwhile, fry slowly, until the fat melts 2 strips of bacon, chopped Remove and set aside. Add to the bacon fat 1 small onion, diced Cook slowly until soft and lightly browned. Add to the potatoes. Add the fish chunks. To the pan where the bacon and onion were cooked add 2 cups half-and-half Heat and stir to get all the flavor. Add to the chowder. Heat but do not boil. Add Salt and pepper to taste Sprinkle bacon crumbles over the chowder Variation: (yum!) Add canned minced clams (with juice) and/or shucked oysters to the finished chowder ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Slim and Trim Tuna Lasagna
Slim and Trim Tuna Lasagna 1/2 cup chopped onion 2 tablespoons melted butter 2 cans tuna, drained 1 can cream of mushroom soup 1/2 cup milk 1-1/2 cups cottage cheese 1/2 teaspoon garlic salt 1/2 teaspoon oregano 1/4 teaspoon pepper 8 ounces lasagna noodles, cooked and drained 8 ounces Swiss or mozzarella cheese, thinly sliced (I use shredded) 1/4 cup grated Parmesan cheese Sauté onion in butter. Add soup, tuna, milk, cottage cheese, and seasonings. In a 9 by 13 inch greased baking dish place half of the noodles, tuna mixture, and Swiss cheese. Repeat layers. Sprinkle Parmesan cheese over top. Bake at 350 degrees for 30 minutes. Let cool 5 minutes before cutting. Serves 6 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Poached Salmon, Fancy
poached Salmon fancy Ingredients 2 lemons 1 large shallot 2 tablespoons minced parsley leaves, stems reserved 2 tablespoons minced tarragon leaves, stems reserved ½ cup dry white wine ½ cup water 1 1¾-2 pound skinless salmon fillet, about 1½ inches at thickest part 2 tablespoons capers, rinsed and drained 2 tablespoons extra virgin olive oil 1 tablespoon honey salt and pepper to taste Directions Cut the bottom and the top off of one lemon, and cut the lemon into 8 to 10 ¼ inch slices. Cut the remaining lemon into wedges and set aside. Arrange the lemon slices in a single layer across the bottom of a 12-inch skillet. Scatter the herb stems and 2 tablespoons of the minced shallots evenly over the lemon slices, and add the water and wine. Place the salmon fillets in the skillet, skinned side down on top of the lemon slices, and set the pan over high heat and bring the liquid to a simmer. Reduce the heat to low, cover, and cook until the sides of the salmon are opaque but the center of the thickest part is still translucent, 11 to 16 minutes. Remove the pan from the heat and carefully remove the salmon and lemon slices to a paper towel lined plate, and cover loosely with aluminum foil. Return the pan to high heat and simmer the cooking liquid until slightly thickened and reduced to 2 tablespoons, about 4 to 5 minutes. Meanwhile, combine the remaining 2 tablespoons minced shallots, chopped herbs, capers, honey and olive oil in a medium bowl. Strain the cooking liquid through a fine mesh strainer into the bowl with the herb mixture. Press the solids to extract all of the liquid. Whisk to combine and season with salt and pepper to taste. Lightly salt and pepper the salmon, and remove the lemon slices from the bottom of the salmon. Place the salmon on a serving platter or individual plates and spoon the vinaigrette over the top. Place the lemon wedges on the platter or plates, and serve. Serves 4 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Poached Salmon
Poached Salman Ingredients 1 cup water 2 lemons 1 1¾-2 pound skinless salmon fillet, about 1½ inches at thickest part Salt and pepper to taste Directions Cut the bottom and the top off of one lemon, and cut the lemon into 8 to 10 ¼ inch slices. Cut the remaining lemon into wedges and set aside. Arrange the lemon slices in a single layer across the bottom of a 12-inch skillet. and add the water Place the salmon fillets in the skillet, skinned side down on top of the lemon slices, and set the pan over high heat and bring the liquid to a simmer. Reduce the heat to low, cover, and cook until the sides of the salmon are opaque but the center of the thickest part is still translucent, 11 to 16 minutes. Remove the pan from the heat and carefully remove the salmon and add salt and pepper to taste and enjoy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Microwave Salmon Loaf
Microwave Salmon Loaf 1 egg 1 cup milk 3 pieces of bread cut in to cubes 1/4 cup melted butter 1/2 teaspoon salt 2 16 ounces cans salmon, boneless or skinless In a large bowl, beat egg slightly and mix in butter, bread cubes, milk, salt and salmon. Place the salmon loaf mixture in to a greased 9 inch pie plate and cover with wax paper. Microwave on high for nine to eleven minutes rotating dish after five minutes. Let stand ten minutes before slicing ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Curry Salmon
Curry Salmon Salmon fillets ( can use either fresh or frozen ) Real Mayonnaise ( not sure how it would be with miracle whip ) Lemon ( either lemon juice , or fresh lemons ) Curry Powder Dill ( optional ) Directions: In a bowl add all the ingredients to your liking , depending upon your personal taste and how many Salmon fillets you use. After it's all blended , dip the fillets in the marinade and place in the fridge for 2 to 4 hours Then, remove and put each fillet in foil. Bake at 350 for 15 to 20 minutes. Enjoy! Mary's Note: Bet you could do this with other kinds of fish. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Clasic Tuna Sandwiches
I'm working my way through the ACB group's fish document a few recipes at a time. This one looks very adaptable Classic Tuna Salad Sandwich 2 cans (6 ounce each) solid white or chunk light tuna, drained and chopped 1 hard boiled egg, chopped 1/2 cup chopped celery 2 Tablespoons chopped dill pickle or relish 1/4 cup mayonnaise 2 teaspoons lemon juice 2 teaspoons lemon pepper seasoning 8 slices whole grain bread, toasted Lettuce Directions In medium bowl, combine tuna, egg, celery, pickle, mayonnaise, lemon juice and lemon pepper seasoning; mix well. Line 4 slices of toasted bread with lettuce, top each with 1/4 tuna mixture and top with the remaining bread. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] OVEN BAKED ONION RANCH CATFISH FILLETS
What a lovely, flavorful sauce. Want some now, but don't have any catfish. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Friday, September 4, 2020 4:25 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] OVEN BAKED ONION RANCH CATFISH FILLETS OVEN BAKED ONION RANCH CATFISH FILLETS 2 lb catfish fillets 1 cup sour cream 1 cup mayonnaise 1 (1/2 ounce) envelope ranch dressing mix 1 (6 ounce) can French fried onion rings Combine sour cream, mayonnaise, and ranch dressing mix in a medium-size bowl. Put half of the mixture in a flat dish, reserving the remaining mixture to serve as sauce. Finely crush the onion rings and place in another flat dish. Dip fillets in sour cream mixture and then roll in crushed onion rings. Place fish on an ungreased baking tray and bake at 350 degrees for 20-25 minutes, or until fish flakes easily. Serve with reserved sauce. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:57 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Catfish with fall veggies I went looking for this recipe because there were no catfish recipes in the document. I havent made it, but I certainly will. Chef Internet says that if you want to cook catfish in a way that isnt frying, marinade is your friend. Substitute any vegetables you have, like brussels sprouts, butternut squash, whatever you have or whatever is in season. Catfish with Fall Veggies 1 pound catfish fillets Salt, pepper, garlic, and olive oil to season fish For the Marinade: ¼ cup extra virgin olive oil 2 tbsp lemon juice 2 cloves garlic, minced 1 tsp dried thyme 1 tsp dried pepper flakes Salt and pepper to taste Vegetables: 1 pound petite potatoes 1 pound sweet potatoes 2 shallots 2 zucchinis 1 honeycrisp apple, or whatever apple you like 4 slices bacon, uncooked Dried thyme or rosemary Salt and pepper Preheat the oven to 375 degrees F. Season the raw catfish with some oil, salt, garlic, and pepper. Whisk together the marinade ingredients. Put the seasoned catfish fillets in a zip lock bag, add marinade to the bag, close tightly and shake to completely coat the fish. Chop vegetables to a uniform size and spread evenly on a foil-lined sheet that has been sprayed with oil. Leave the apple unpeeled and remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. Drizzle with olive oil. Season with salt and pepper to taste. Chop the uncooked bacon and sprinkle it evenly over the vegetables. Put the pan in the oven and bake for 20 minutes. Remove from the oven and rotate the veggies around with a spatula. Then make space available in the center of the pan for the fish and put it directly on the pan. Place back in the oven for 12 to 15 minutes until catfish is completely cooked through. Garnish with the herbs and serve. ___ 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] Creole Seasoning
The Creole seasoning I have seen the most often is called Tonys. Here is a recipe for homemade. 2 tablespoons plus 1-1/2 teaspoons paprika 2 tablespoons garlic powder 1 tablespoon salt 1 tablespoon onion powder 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon cayenne pepper 1 tablespoon black pepper Makes ½ cup ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] JALAPENO SHRIMP COCKTAIL
Yep. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Friday, September 4, 2020 12:13 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL I know all the ways one can buy frozen shrimp. I just wanted to add the caution to be sure you used cooked shrimp in that recipe or made certain to cook it before including. I wouldn't want anybody to unknowingly make themselves sick eating it raw. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 12:15 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL Sorry, it isn't my recipe. I assume you need to cook it. It should have said frozen cooked shrimp. You can get it frozen and cooked, uncooked, with and without tails. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Friday, September 4, 2020 11:13 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL I suspect you need to purchase pre-cooked frozen shrimp for this recipe unless you like it raw because there are no instructions I see here for cooking the shrimp. So be careful what you purchase. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:19 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] JALAPENO SHRIMP COCKTAIL I have not personally tried these recipes, but somebody from the ACB Community did. The group meets every two weeks and shares some type of recipe. This one looks good to me. JALAPENO SHRIMP COCKTAIL 1 lb. of Frozen Shrimps: Medium size, deveined and shells removed. 2 Stocks of Celery 1 to 2 Avocados 1 Medium Cucumber 1 Tomato ¼ Cup of Cilantro 2, 7 oz. Cans of El Pato, Tomato Jalapeno Sauce. Salt and Pepper Rinse frozen shrimp, devein and remove shell and tail. Rinse whole shrimp again and place in a large mixing bowl. Chop into small bite size pieces the celery, avocados, cucumber, tomato and cilantro. Add these ingredients to the shrimp in the mixing bowl and stir a few times. Pour the 2 cans of El Pato, Tomato Jalapeno Sauce into the Shrimp mixture and stir a few more times. Add salt and pepper to taste and stir a couple of times. Chill for 1 hour in the refrigerator and serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cindy's Clam Chowder
Cindy's Clam Chowder 1/2 pound bacon, cut into 1/2-inch pieces 5 unpeeled potatoes, diced 2 carrots, diced Salt and pepper to taste 2 6.5 ounce cans chopped clams, with juice 2 1.8 ounce packages dry leek soup mix 1 quart half and half Place the bacon in a large pot, and cook on medium high heat, stirring occasionally. Cook until bacon is crisp and brown, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for five minutes, stirring frequently. Pour the juice from the clams into the pot, and add enough water just to cover the potatoes. Bring to a boil, then reduce heat to medium low, cover, and simmer until the potatoes are just tender, 10-15 minutes. Gently stir the leek soup mix Into the potatoes, until no soup lumps remain. Stir in the clams, reserved bacon, and half and half cream. Cook and stir until the chowder returns to a simmer and thick ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] JALAPENO SHRIMP COCKTAIL
I know that at Costco, you can buy frozen shrimp cook, uncooked, and sometimes either one with or without the tail. You just have to be careful and make sure which kind you are buying. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Friday, September 4, 2020 11:28 AM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL Hi Pam yes, most frozen foods now are pre cooked. I've bought small salad shrimp pre cooked and frozen. They are good. It is still to ifnd out or ask if it is pre cooked, to be safe. Smile sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh 🙏, 😘 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Friday, September 4, 2020 9:13 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL I suspect you need to purchase pre-cooked frozen shrimp for this recipe unless you like it raw because there are no instructions I see here for cooking the shrimp. So be careful what you purchase. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:19 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] JALAPENO SHRIMP COCKTAIL I have not personally tried these recipes, but somebody from the ACB Community did. The group meets every two weeks and shares some type of recipe. This one looks good to me. JALAPENO SHRIMP COCKTAIL 1 lb. of Frozen Shrimps: Medium size, deveined and shells removed. 2 Stocks of Celery 1 to 2 Avocados 1 Medium Cucumber 1 Tomato ¼ Cup of Cilantro 2, 7 oz. Cans of El Pato, Tomato Jalapeno Sauce. Salt and Pepper Rinse frozen shrimp, devein and remove shell and tail. Rinse whole shrimp again and place in a large mixing bowl. Chop into small bite size pieces the celery, avocados, cucumber, tomato and cilantro. Add these ingredients to the shrimp in the mixing bowl and stir a few times. Pour the 2 cans of El Pato, Tomato Jalapeno Sauce into the Shrimp mixture and stir a few more times. Add salt and pepper to taste and stir a couple of times. Chill for 1 hour in the refrigerator and serve. ___ 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] Broiled Salmon
broiled Salmon Place salmon fillet skin side down on broiler pan. Brush with vegetable oil. Broil for approximately 10 to 15 mins, until salmon flakes . Cooking time varies depending on thickness of meat of course. Sprinkle with your favorite creole spices. (Zatarain, Slap Your Mama or Tony satchari's)) Great accompaniments rice Pilaf and asparagus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Crispy Battered Fish, Gluten-Free
Crispy Battered Fish (gluten free) Batter ½ cup cornstarch ½ cup white rice flour ¼ cup tapioca starch ¼ cup almond flour 1 teaspoon baking powder 1 teaspoon sugar 1 teaspoon Cajun seasoning ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon pepper ¾ cup gluten free beer, apple juice, or carbonated beverage like 7-up Dredge ½ cup white rice flour combined with ½ cup cornstarch Cut fish into pieces and coat fish one piece at a time in the white rice flour/cornstarch mixture and shake off excess. Dip into the batter and fry until golden brown. Drain fish on paper towels. Serve at once or keep warm in a preheated oven (250 degrees). ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Shrimp Creole
Shrimp Creole 1 pound fresh or frozen medium shrimp in shells 1 medium onion, chopped (1/2 cup) 1/2 cup chopped celery 1/2 cup chopped green sweet pepper 2 cloves garlic, minced 2 tablespoons butter or margarine 1 14.5-ounce can diced tomatoes, undrained or tomato sauce 1/4 teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper Creole seasoning to taste 2 cups hot cooked rice Directions 1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. 2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, Creole seasoning, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened. 3. Stir shrimp into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Season to taste. Serve over rice. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] JALAPENO SHRIMP COCKTAIL
Sorry, it isn't my recipe. I assume you need to cook it. It should have said frozen cooked shrimp. You can get it frozen and cooked, uncooked, with and without tails. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Friday, September 4, 2020 11:13 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL I suspect you need to purchase pre-cooked frozen shrimp for this recipe unless you like it raw because there are no instructions I see here for cooking the shrimp. So be careful what you purchase. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:19 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] JALAPENO SHRIMP COCKTAIL I have not personally tried these recipes, but somebody from the ACB Community did. The group meets every two weeks and shares some type of recipe. This one looks good to me. JALAPENO SHRIMP COCKTAIL 1 lb. of Frozen Shrimps: Medium size, deveined and shells removed. 2 Stocks of Celery 1 to 2 Avocados 1 Medium Cucumber 1 Tomato ¼ Cup of Cilantro 2, 7 oz. Cans of El Pato, Tomato Jalapeno Sauce. Salt and Pepper Rinse frozen shrimp, devein and remove shell and tail. Rinse whole shrimp again and place in a large mixing bowl. Chop into small bite size pieces the celery, avocados, cucumber, tomato and cilantro. Add these ingredients to the shrimp in the mixing bowl and stir a few times. Pour the 2 cans of El Pato, Tomato Jalapeno Sauce into the Shrimp mixture and stir a few more times. Add salt and pepper to taste and stir a couple of times. Chill for 1 hour in the refrigerator and serve. ___ 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] Catfish with fall veggies
I went looking for this recipe because there were no catfish recipes in the document. I havent made it, but I certainly will. Chef Internet says that if you want to cook catfish in a way that isnt frying, marinade is your friend. Substitute any vegetables you have, like brussels sprouts, butternut squash, whatever you have or whatever is in season. Catfish with Fall Veggies 1 pound catfish fillets Salt, pepper, garlic, and olive oil to season fish For the Marinade: ¼ cup extra virgin olive oil 2 tbsp lemon juice 2 cloves garlic, minced 1 tsp dried thyme 1 tsp dried pepper flakes Salt and pepper to taste Vegetables: 1 pound petite potatoes 1 pound sweet potatoes 2 shallots 2 zucchinis 1 honeycrisp apple, or whatever apple you like 4 slices bacon, uncooked Dried thyme or rosemary Salt and pepper Preheat the oven to 375 degrees F. Season the raw catfish with some oil, salt, garlic, and pepper. Whisk together the marinade ingredients. Put the seasoned catfish fillets in a zip lock bag, add marinade to the bag, close tightly and shake to completely coat the fish. Chop vegetables to a uniform size and spread evenly on a foil-lined sheet that has been sprayed with oil. Leave the apple unpeeled and remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. Drizzle with olive oil. Season with salt and pepper to taste. Chop the uncooked bacon and sprinkle it evenly over the vegetables. Put the pan in the oven and bake for 20 minutes. Remove from the oven and rotate the veggies around with a spatula. Then make space available in the center of the pan for the fish and put it directly on the pan. Place back in the oven for 12 to 15 minutes until catfish is completely cooked through. Garnish with the herbs and serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fish recipe swap
I will try attaching the fish file to this email. However, I do not know if we can send files, I think we can't, so I will also need to go through the recipes and copy them one by one. Well, I volunteered for this. After doing something completely tactless without thinking about the consequences. I need to do something for the group. I'm in meetings much of the day, but I will try sending the recipes a couple a day if this attachment does not work. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Shrimp Creole
Shrimp Creole 1 pound fresh or frozen medium shrimp in shells 1 medium onion, chopped (1/2 cup) 1/2 cup chopped celery 1/2 cup chopped green sweet pepper 2 cloves garlic, minced 2 tablespoons butter or margarine 1 14.5-ounce can diced tomatoes, undrained or tomato sauce 1/4 teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper Creole seasoning to taste 2 cups hot cooked rice Directions 1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. 2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, Creole seasoning, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened. 3. Stir shrimp into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Season to taste. Serve over rice. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] JALAPENO SHRIMP COCKTAIL
I have not personally tried these recipes, but somebody from the ACB Community did. The group meets every two weeks and shares some type of recipe. This one looks good to me. JALAPENO SHRIMP COCKTAIL 1 lb. of Frozen Shrimps: Medium size, deveined and shells removed. 2 Stocks of Celery 1 to 2 Avocados 1 Medium Cucumber 1 Tomato ¼ Cup of Cilantro 2, 7 oz. Cans of El Pato, Tomato Jalapeno Sauce. Salt and Pepper Rinse frozen shrimp, devein and remove shell and tail. Rinse whole shrimp again and place in a large mixing bowl. Chop into small bite size pieces the celery, avocados, cucumber, tomato and cilantro. Add these ingredients to the shrimp in the mixing bowl and stir a few times. Pour the 2 cans of El Pato, Tomato Jalapeno Sauce into the Shrimp mixture and stir a few more times. Add salt and pepper to taste and stir a couple of times. Chill for 1 hour in the refrigerator and serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Alaskan Salmon and Fire Roasted Vegetables
Alaskan Salmon and Fire Roasted Vegetables Preheat oven to 375 degrees Place foil on a half sheet cake pan and spray; Place half bag of #599 Schwan's Fire Roasted Vegetables (or your choice of veggies) on half of the sheet pan. Bake for 20 minutes. Remove pan and place frozen salmon filets on pan; Sprinkle filets with lemon pepper. Place pan back in oven and bake another 25 minutes. With a little tartar or whatever you like - Delicious!! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fish recipes
I have a group of fish recipes that I just got from the ACB cooking group. I have not gone over them and was not present for the meeting. But I can send the whole file or send them to you if you want. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:46 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches No, I am on a renal diet for my kidneys so I am restricted on so much foods. I cook and bake a lot but I don't eat a lot of my foods much. I taste it of course but I just love to cook and bake. At times I bake and cook for other's. Some form of fish would be great. Tuna, I would do. smile Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh 🙏, 😘 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 3:40 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches That looks really good. Healthy food doesn't have to be low taste. Have you made this with fish like salmon or tuna? -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:37 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Sugar's Chicken Salad Sandwiches Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." 🙏 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar 😘 ___ 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] Sugar's Chicken Salad Sandwiches
That looks really good. Healthy food doesn't have to be low taste. Have you made this with fish like salmon or tuna? -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:37 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Sugar's Chicken Salad Sandwiches Sugar's Chicken Salad Sandwiches Ingredients: 1 bag of baby spinach leaves About a third red onion or to taste (diced) 1sm. Green Bell Pepper (diced) 1 can of black olives (sliced) 1 cup Broccoli Florets(chopped) 2 Stalks Celery (diced) 2 cans of Chicken in a can (in water and drained ) or you can boil chicken and shred if desired-I like using the roasted chicken then shredding it. About 1 tea spoon of garlic Lemon to taste Salt & Pepper to taste Mayonnaise to taste 6 Ounce Walnuts (chopped)-optional Dried cranberries(also optional and To taste Hot sauce is optional. My Daniel likes tapa tio Directions: In a Lg. Bowl, cut up baby spinach to smaller size. Place chicken in the bolw, along with all the veggies. *To get chicken to spread evenly, shred it a bit more. unless you wish for chunks as canned chicken comes in chunks.(optional) Add mayo to the ingrediants, enough to your taste. I add about 3 to 4 serving size spoons, again according to your taste Drizzle a little lemon juice. Salt and pepper to taste * If your husband is like mine you will add some form of hot sauce, in my case Tapa tio it is!* You may serve salad in croissants or your choice of bread, or if you wish you may serve with crackers. Enjoy Sugar "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." 🙏 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar 😘 ___ 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] Hope this is not out of line
Yes, I like that way of putting it, too. We share all kinds of cuisines. That's what we are doing. In theory. But lately, all this diversity has looked unbelievably similar. I guess that if I want a change of pace, I will have to provide it myself. I was not tactful in the way I asked for a change though. I don't like restrictions either. I am also in the club of not liking sugar substitutes all that much, though I don't care if they work for somebody else. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 5:31 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Hope this is not out of line Wisely put Immigrant I appreciate that. We all come from different backgrounds some with health issues, restrictions and some of us do not so the bariety of different walks of lives, variety of different meals, desserts is wonderful Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh 🙏, 😘 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, September 3, 2020 3:05 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Hope this is not out of line I like that we can share any recipes here for any taste and lifestyle - sugary and sugar-free, meat-based and meatless, mild and spicy, from all cuisines, courses and occasions. If we start restricting ourselves because many blind people are suffering from this disease or that disease, where does it stop? We are all free to delete the threads we are not interested in. I don't bake breads or biscuits, someone else doesn't make French fries or chocolate cakes, but everyone is heard. -Original Message- From: Cookinginthedark On Behalf Of Carol Ashland via Cookinginthedark Sent: Thursday, September 3, 2020 4:34 PM To: meward1954--- via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Hope this is not out of line I would vote no on this idea. I would further point out that doctors have said on the radio that these sweeteners like Splenda are carcinogenic. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Sep 3, 2020 11:31 AM, meward1954--- via Cookinginthedark wrote: > > I am wondering if we could have a dessert-free day once? Maybe even > once a week? > > > > I hope this is not too much out of line. But it's making me have > sugar and general junk food cravings just to look at all these > desserts, and blind person does not live by dessert alone, much as they > might want to. > Although I do not have diabetes, blind people are much > over-represented in the diabetic population. > > > > So I'm not asking to stop with these wonderful desserts, just to calm > it down perhaps a little! > > > > 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Hope this is not out of line
Sorry, I didn't quite mean to ban anything, just maybe every once in a while talk about something that isn't sugary. But I didn't mean it to sound as harsh as it obviously did. For that, I apologize from the heart. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Thursday, September 3, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Hope this is not out of line I can't stand avocado, cucumbers or tofu. I alone am responsible for what I cook and eat. -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Thursday, September 3, 2020 4:55 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] Hope this is not out of line I am not into micromanagement. Anything anyone doesn’t want to read, that’s what the delete key is for. It’s not like we have desserts listed every day. It’s going to get ridiculous if we have to know let’s say we can only post breakfast items one day a week, desserts maybe once or twice a month on a particular day, etc. Next it’ll be someone’s not gonna like it there too many recipes with avocado or cucumbers or tofu. It’s not my problem or anyone else’s problem with one particular person doesn’t like something. > On Sep 3, 2020, at 2:47 PM, Immigrant via Cookinginthedark > wrote: > > I don't see any problem with dessert recipes, they are just as good as > any recipe. My own definition of junk food is any food that claims to > be low-something - low-fat, low-cholesterol, etc., which means > low-taste, and therefore worth throwing into junk. As far as diabetes, > although it is a disease that results in high blood sugar, it is not > caused by consuming sugar. This group shares all types of recipes, no > one can say members of the group live by dessert alone. But slippery > slope of regulating which kind of recipes is more welcome is dangerous. > > -Original Message----- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Thursday, September 3, 2020 2:31 PM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Hope this is not out of line > > I am wondering if we could have a dessert-free day once? Maybe even > once a week? > > > > I hope this is not too much out of line. But it's making me have > sugar and general junk food cravings just to look at all these > desserts, and blind person does not live by dessert alone, much as they > might want to. > Although I do not have diabetes, blind people are much > over-represented in the diabetic population. > > > > So I'm not asking to stop with these wonderful desserts, just to calm > it down perhaps a little! > > > > 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 -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Hope this is not out of line
I am wondering if we could have a dessert-free day once? Maybe even once a week? I hope this is not too much out of line. But it's making me have sugar and general junk food cravings just to look at all these desserts, and blind person does not live by dessert alone, much as they might want to. Although I do not have diabetes, blind people are much over-represented in the diabetic population. So I'm not asking to stop with these wonderful desserts, just to calm it down perhaps a little! Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Robert Redford Recipe - Food.com
So I guess this means you can choose either 1/2 or 1 cup of each of those, the butter and the flour. I've never seen a recipe quite like that. Thanks for clarifying. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, September 3, 2020 12:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Robert Redford Recipe - Food.com 1/2 to 1 cup butter, and 1-1/2 cups flour. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 12:06 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Robert Redford Recipe - Food.com Hello. The Robert Redford recipe from Food.com is confusing. I can't tell how much butter or flour to use. Is it a half cup or a cup and a half? Something is going on with the symbols as they translate. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Thursday, September 3, 2020 9:05 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Robert Redford Recipe - Food.com Robert Redford Recipe - Food.com READY IN: 35mins Ingredients: 1⁄2 - 1 cup butter 1 1⁄2 cups flour 1 cup pecans, chopped 1 large cream cheese 1 cup confectioners' sugar 1 cup peanut butter 1 (3 1/2 ounce) box vanilla pudding mix 1 (3 1/2 ounce) box chocolate pudding mix 3 cups milk 1 cup Cool Whip Garnish additional Cool Whip nuts, and chocolate DIRECTIONS Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well. Pour over peanut butter layer. Garnish with additional Cool Whip. Sprinkle with nuts and chocolate as desired. ___ 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] Robert Redford Recipe - Food.com
Hello. The Robert Redford recipe from Food.com is confusing. I can't tell how much butter or flour to use. Is it a half cup or a cup and a half? Something is going on with the symbols as they translate. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Thursday, September 3, 2020 9:05 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Robert Redford Recipe - Food.com Robert Redford Recipe - Food.com READY IN: 35mins Ingredients: 1⁄2 - 1 cup butter 1 1⁄2 cups flour 1 cup pecans, chopped 1 large cream cheese 1 cup confectioners' sugar 1 cup peanut butter 1 (3 1/2 ounce) box vanilla pudding mix 1 (3 1/2 ounce) box chocolate pudding mix 3 cups milk 1 cup Cool Whip Garnish additional Cool Whip nuts, and chocolate DIRECTIONS Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well. Pour over peanut butter layer. Garnish with additional Cool Whip. Sprinkle with nuts and chocolate as desired. ___ 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] Pie crust
Does this taste like a regular pie crust? I have had pie crusts made with oil before and they were a different texture. I didn't mind it too much, but I would not have called it flaky. The pies I am talking about were made with a special recipe that used oil. This was a long time ago, but I still remember it. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Tuesday, September 1, 2020 9:45 PM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Pie crust Hi, Linda. There's a Push-in pie crust on p245 in "Family Feasts for $75 a Week" on BARD. I'vve also seen it referenced online as coming from a Betty Crocker book in the 1950s. Here's the recipe. I use it all the time, but substitute melted butter for the vegetable oil. I mix the ingredients in a bowl to form the dough and roll it out and then coax it in to the pan because I don't think I'd be able to mix thoroughly re the recipe method given, and suck wind at doing the push-in method. I find it works for both single and double pie crust. The recipe referenced here makes 1 crust. I decreased the salt to 1/2 tsp and the sugar to 1 tablespoon. If I need to blind bake, I put a second pan on top of the pie crust with parchment paper between, flip the pie over, and bake as directed in recipe. Works for both sweet and savory pies. HTH, Dani Push-in Pie Crust makes 1 8- or 9-inch pie crust prep time: 5 minutes 1-1/2 cups all-purpose flour 2 tablespoons sugar 1 teaspoon salt 1/2 cup vegetable oil 2 tablespoons milk 1. Place flour, sugar, and salt in an 8- or 9-inch pie pan. Mix with a fork. Add oil and milk. Mix again, until all ingredients are combined. 2. Press dough into the bottom and against the sides of pan with your fingertips. If you like, you can make a scalloped edge on the crust, pinching dough between your thumb and index finger. If you are using this crust for a pudding-type pie, bake empty pie shell in a preheated 425dgF oven for 10 to 12 minutes. Otherwise, bake for the amount of time recommended in your pie recipe. On 9/1/20, Linda S. via Cookinginthedark wrote: > > Hi everyone: > > > Since we're on the subject of baking, I read a long time ago, in one > of the cookbooks made just for those of us who are blind, a recipe > for piecrust. I remember instead of using shortening, it called for > vegetable oil, and then you piece the piecrust with your hands in to > the pan. It was probably in one of the books like, "cooking with > feeling," or food at your fingertips? Can't remember. Does anyone > remember this, or am I crazy? If you know, lease send the recipe? > > 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
[CnD] Biscuits too crumbly with homemade mix?
The shortening has changed lately and does not feel the same. This is good for us because they had to get rid of the trans fats. But is that possibly why recipes come out a little differently than they did before? If they come out too crumbly, maybe just use a little less. This mix doesn't have the chemical agents for de-clumping that are in the store-bought mixes. -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Tuesday, September 1, 2020 10:36 AM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: Re: [CnD] Basic Biscuit Mix Recipe and a question Yes, I do make Helen's baking powder biscuits. They are very good and easy. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Tuesday, September 1, 2020 9:45 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: Re: [CnD] Basic Biscuit Mix Recipe and a question Karen, I'm wondering if there's too much flour in the recipe? Maybe the batter is too dry? Just a guess on my part. I do have a biscuit recipe though, and even Marilyn makes them. Sorry, it doesn't include recipes for pancakes, waffles, or dumplings, but, they turn out every time I make them, and they do freeze well. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 31, 2020 9:11 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer Subject: [CnD] Basic Biscuit Mix Recipe and a question Hi gang, Below, I've pasted the basic biscuit mix for making biscuits, dumplings, pancakes and the like. But I have a question. While the recipe tastes much better than Bisquick because of the lack of chemical taste, my biscuits just fall apart when I try to butter them. I know that many homemade biscuits come out great and can be sliced open to butter or whatever. I'm wondering if some of you more seasoned cooks, (no pun intended), can look at this recipe and tell me what I can change to make the biscuits come out better. Any help would be appreciated! (Please see below). Karen Basic All-Purpose Baking Mix 6 cups all purpose flour 3 tablespoons baking powder 1 tablespoon salt 1 1/4 cups vegetable shortening (butter-flavored or plain) 1. Combine flour, baking powder, and salt in a large bowl. 2. Cut in shortening with pastry blender until mixture resembles coarse corn meal. Store in a container with tight-fitting lid. Will keep for up to 2 months. Makes about 2 quarts. For Biscuits: Stir together 2 1/4 cups baking mix with 2/3 cup milk. Knead 10 times on lightly floured surface, roll out and cut into biscuits or skip the kneading and simply drop dough onto an ungreased baking sheet. Bake at 425*F for 10 to 12 minutes or until lightly browned. Makes about 10 biscuits. For Pancakes: Stir together 2 cups baking mix, 1 cup milk and 2 eggs until blended. Do not over-mix. Ladle 1/4 cupfuls onto hot greased griddle or skillet and cook until edges are dry and top is bubbly, turn over and cook until golden brown. Makes about 14 pancakes. For Waffles: Stir together 2 cups baking mix, 1 1/3 cups milk, 1 egg and 2 tablespoons vegetable oil until blended. Pour batter into center of hot greased waffle iron and cook for 5 minutes or until steaming stops. Makes about 12 (4-inch) waffles. For Dumplings: Stir together 2 cups baking mix and 2/3 cup milk just until soft dough forms. Drop by spoonfuls into boiling liquid, cover and cook for 10 minutes without lifting the lid. Makes about 10 dumplings. Tip: For Buttermilk Baking Mix, add 9 tablespoons dry buttermilk powder to the basic mix. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] One Pan Dinner from NBP
I know that the National Braille Press people really tried. -Original Message- From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark Sent: Saturday, August 29, 2020 7:00 PM To: cookinginthedark@acbradio.org Cc: Jeanne Fike Subject: Re: [CnD] One Pan Dinner from NBP Hi, I agree with you. I was disappointed in the food prep of the items as well. Jeanne On 8/29/20, meward1954--- via Cookinginthedark wrote: > I bought the one pan dinner book from National Braille Press. I was > disappointed in it. > > It is true that these recipes technically were cooked in one pan, > whether stove top or baking sheet. But the authors obeyed the letter > but not the spirit of the requirement of one pan. Yes, technically > these dinners were cooked in one pan, but most of the time, there was > a lot of prep work and a lot of cleanup. I don't want to have to spend > the whole evening washing practically every dish I own just for an ordinary > Wednesday night dinner. > Yes, one of these dishes just happens to be the pan I ultimately > cooked the dinner in. But I didn't ask for one pan dinners to prove > the point that dinner only needed one pan. I wanted less work in the > kitchen, less prep time, less clean-up time. > > After I cook, I expect to have to wash a bowl, possibly two, a board, > a knife, some measuring spoons and cups, and maybe a spoon or spatula. > I am willing to do this because I don't want each nights dinner to > consist of prepackaged, high-priced, low flavored, high calorie > density, low nutrient, salt, sugar, and chemical-laden concoctions > that were born in a chemistry lab. And when I do eat the chemistry > lab types of foods, I want to do so by choice, not because I am too > tired to spend three hours in the kitchen. I sometimes eat hot dogs, > canned ravioli, top ramen, or boxed mac and cheese because I want to, > not because I have no other choice. I know that they are pretty awful > in the nutrition department, but I happen to like them and don't see > the harm in indulging every once in a while. On the other hand, I > don't want to have to scrub every single utensil in my kitchen just to > prepare an average week night dinner. Especially not if the recipe author is > telling me that this is easy. > > I did get some good ideas from this book. Some of the recipes really > look pretty good. A few of them are actually easy. But easy is not a > word I would apply to most of them. It's not a bad recipe book. But > the recipes are not as easy as the authors want you to think. > > > -Original Message- > From: Cookinginthedark On > Behalf Of Jeanne Fike via Cookinginthedark > Sent: Saturday, August 29, 2020 12:10 PM > To: cookinginthedark@acbradio.org > Cc: Jeanne Fike > Subject: Re: [CnD] another carrot cake recipe T&T (tried and true) > > Hi, > I understand. I've modified cookie and cake recipes by using a little > less salt and sugar. Having hypertension and taking medications for > it, I try to watch the salt content. > There is a One-Pan Dinner recipe cookbook available from National > Braille Press in several formats. It was originally published by Food > magazine. It is from a Food Magazine issue. >Jeanne > > > On 8/29/20, meward1954--- via Cookinginthedark > wrote: >> I understand where you are coming from, LOL. That's one reason I >> asked for the sheet pan recipes. I felt like my blood sugar was >> going up just from reading the recipes without even making them. I >> need to actually eat something that is not full of sugar, salt, and >> chemicals. >> >> I have not yet made any of the recipes I got sent last week, but I >> did get inspired to make a sheet pan recipe on the spot out of red >> potatoes, squash, onions, olive oil, and a few seasonings. It was >> pretty good, but I will never make it again because I don't remember >> how I made it. I will be making some of the ones from the list soon. >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of Simon Wong via Cookinginthedark >> Sent: Saturday, August 29, 2020 11:42 AM >> To: cookinginthedark@acbradio.org >> Cc: Simon Wong >> Subject: Re: [CnD] another carrot cake recipe T&T (tried and true) >> >> With all these cake recipes you guys are sending in, wish I had a >> chocolate cake, but I guess I’ll have to buy one if I want one. Most >> of the people where I live at don’t wanna make too much desserts, >> because they feel some of the people that live here eats too many bad >> things. >> >> >> Sent from Yahoo Mail for
[CnD] One Pan Dinner from NBP
I bought the one pan dinner book from National Braille Press. I was disappointed in it. It is true that these recipes technically were cooked in one pan, whether stove top or baking sheet. But the authors obeyed the letter but not the spirit of the requirement of one pan. Yes, technically these dinners were cooked in one pan, but most of the time, there was a lot of prep work and a lot of cleanup. I don't want to have to spend the whole evening washing practically every dish I own just for an ordinary Wednesday night dinner. Yes, one of these dishes just happens to be the pan I ultimately cooked the dinner in. But I didn't ask for one pan dinners to prove the point that dinner only needed one pan. I wanted less work in the kitchen, less prep time, less clean-up time. After I cook, I expect to have to wash a bowl, possibly two, a board, a knife, some measuring spoons and cups, and maybe a spoon or spatula. I am willing to do this because I don't want each nights dinner to consist of prepackaged, high-priced, low flavored, high calorie density, low nutrient, salt, sugar, and chemical-laden concoctions that were born in a chemistry lab. And when I do eat the chemistry lab types of foods, I want to do so by choice, not because I am too tired to spend three hours in the kitchen. I sometimes eat hot dogs, canned ravioli, top ramen, or boxed mac and cheese because I want to, not because I have no other choice. I know that they are pretty awful in the nutrition department, but I happen to like them and don't see the harm in indulging every once in a while. On the other hand, I don't want to have to scrub every single utensil in my kitchen just to prepare an average week night dinner. Especially not if the recipe author is telling me that this is easy. I did get some good ideas from this book. Some of the recipes really look pretty good. A few of them are actually easy. But easy is not a word I would apply to most of them. It's not a bad recipe book. But the recipes are not as easy as the authors want you to think. -Original Message- From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark Sent: Saturday, August 29, 2020 12:10 PM To: cookinginthedark@acbradio.org Cc: Jeanne Fike Subject: Re: [CnD] another carrot cake recipe T&T (tried and true) Hi, I understand. I've modified cookie and cake recipes by using a little less salt and sugar. Having hypertension and taking medications for it, I try to watch the salt content. There is a One-Pan Dinner recipe cookbook available from National Braille Press in several formats. It was originally published by Food magazine. It is from a Food Magazine issue. Jeanne On 8/29/20, meward1954--- via Cookinginthedark wrote: > I understand where you are coming from, LOL. That's one reason I > asked for the sheet pan recipes. I felt like my blood sugar was going > up just from reading the recipes without even making them. I need to > actually eat something that is not full of sugar, salt, and chemicals. > > I have not yet made any of the recipes I got sent last week, but I did > get inspired to make a sheet pan recipe on the spot out of red > potatoes, squash, onions, olive oil, and a few seasonings. It was > pretty good, but I will never make it again because I don't remember > how I made it. I will be making some of the ones from the list soon. > > -Original Message- > From: Cookinginthedark On > Behalf Of Simon Wong via Cookinginthedark > Sent: Saturday, August 29, 2020 11:42 AM > To: cookinginthedark@acbradio.org > Cc: Simon Wong > Subject: Re: [CnD] another carrot cake recipe T&T (tried and true) > > With all these cake recipes you guys are sending in, wish I had a > chocolate cake, but I guess I’ll have to buy one if I want one. Most > of the people where I live at don’t wanna make too much desserts, > because they feel some of the people that live here eats too many bad things. > > > Sent from Yahoo Mail for iPhone > > > On Saturday, August 29, 2020, 11:49 AM, meward1954--- via > Cookinginthedark wrote: > > That looks good and pretty easy. I will be making it soon. > > I think that this kind of carrot cake is actually better without the > frosting. I love cream cheese frosting as much as the next person. > But I think it sort of overpowers the cake. > > I have never eaten the icing straight. Oh no, not me, never! > > > -Original Message- > From: Cookinginthedark On > Behalf Of Jeanne Fike via Cookinginthedark > Sent: Saturday, August 29, 2020 10:26 AM > To: cookinginthedark@acbradio.org > Cc: Jeanne Fike > Subject: [CnD] another carrot cake recipe T&T (tried and true) > > Hi everyone, > Below's another carrot cake recipe. I've been m
Re: [CnD] another carrot cake recipe T&T (tried and true)
I understand where you are coming from, LOL. That's one reason I asked for the sheet pan recipes. I felt like my blood sugar was going up just from reading the recipes without even making them. I need to actually eat something that is not full of sugar, salt, and chemicals. I have not yet made any of the recipes I got sent last week, but I did get inspired to make a sheet pan recipe on the spot out of red potatoes, squash, onions, olive oil, and a few seasonings. It was pretty good, but I will never make it again because I don't remember how I made it. I will be making some of the ones from the list soon. -Original Message- From: Cookinginthedark On Behalf Of Simon Wong via Cookinginthedark Sent: Saturday, August 29, 2020 11:42 AM To: cookinginthedark@acbradio.org Cc: Simon Wong Subject: Re: [CnD] another carrot cake recipe T&T (tried and true) With all these cake recipes you guys are sending in, wish I had a chocolate cake, but I guess I’ll have to buy one if I want one. Most of the people where I live at don’t wanna make too much desserts, because they feel some of the people that live here eats too many bad things. Sent from Yahoo Mail for iPhone On Saturday, August 29, 2020, 11:49 AM, meward1954--- via Cookinginthedark wrote: That looks good and pretty easy. I will be making it soon. I think that this kind of carrot cake is actually better without the frosting. I love cream cheese frosting as much as the next person. But I think it sort of overpowers the cake. I have never eaten the icing straight. Oh no, not me, never! -Original Message- From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark Sent: Saturday, August 29, 2020 10:26 AM To: cookinginthedark@acbradio.org Cc: Jeanne Fike Subject: [CnD] another carrot cake recipe T&T (tried and true) Hi everyone, Below's another carrot cake recipe. I've been making it for my family for about 30 years. It gets devoured very quickly; particularly, by my husband. Jeanne carrot cake recipe 2 cups all-purpose flour 1 1/2 cups granulated sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup vegetable oil 1 teaspoon vanilla 3 eggs 3 cups shredded carrots 1 cup coarsely chopped nuts (optional) * I don't use nuts most of the time or only put half in half the cake since my husband and I like nuts in it and my children don't. icing if you wish (I don't.) Heat oven to 350 degrees. Grease and flour a rectangular pan, 13 by 9 by 2 inches. Mix sugar, oil and eggs until blended.Beat 1 minute. Stir in remaining ingredients except the carrots and nuts. Beat 1 minute. Stir in carrots and nuts. Pour into pan. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. ___ 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] another carrot cake recipe T&T (tried and true)
That looks good and pretty easy. I will be making it soon. I think that this kind of carrot cake is actually better without the frosting. I love cream cheese frosting as much as the next person. But I think it sort of overpowers the cake. I have never eaten the icing straight. Oh no, not me, never! -Original Message- From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark Sent: Saturday, August 29, 2020 10:26 AM To: cookinginthedark@acbradio.org Cc: Jeanne Fike Subject: [CnD] another carrot cake recipe T&T (tried and true) Hi everyone, Below's another carrot cake recipe. I've been making it for my family for about 30 years. It gets devoured very quickly; particularly, by my husband. Jeanne carrot cake recipe 2 cups all-purpose flour 1 1/2 cups granulated sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup vegetable oil 1 teaspoon vanilla 3 eggs 3 cups shredded carrots 1 cup coarsely chopped nuts (optional) * I don't use nuts most of the time or only put half in half the cake since my husband and I like nuts in it and my children don't. icing if you wish (I don't.) Heat oven to 350 degrees. Grease and flour a rectangular pan, 13 by 9 by 2 inches. Mix sugar, oil and eggs until blended.Beat 1 minute. Stir in remaining ingredients except the carrots and nuts. Beat 1 minute. Stir in carrots and nuts. Pour into pan. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. ___ 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] Sheet pan dinner question
Here's information I gleaned and rewrote from Epicurious. A full sheet pan is too wide to go in most home ovens, so it is not the one that sheet pan dinners are used for. It measures 26 by 18 inches. Monstrous. The pan referred to in the sheet pan recipes is what's called a half sheet pan. It measures 18 by 13 inches and has sides about an inch high. If you don't know if your pan is a half sheet, and you have a 9 by 13 pan, you could just make sure that the long side of the 9 by 13 pan is the same as the short side of the sheet pan. A quarter sheet pan and measures 13 by 9 inches, the same size as the 13 by 9 inch pan used for baking cakes and casseroles, except that it has only a inch rim. So you can use the half sheet pan for these sheet pan recipes and the quarter sheet for the same recipes divided in half. Jellyroll pans usually measure somewhere in between a half and quarter sheet pan, 15.5 by 10.5. That is the size usually sold for cheap at discount stores. They are too small for these sheet pan recipes but fit fine if you want to divide them in half, the ingredients will have lots of room to spread out. A cookie sheet, technically, is a pan with a rim on just one side, usually facing outward. This makes it easy to slide a spatula onto the pan to get cookies off it, but it is not good for sheet pan dinners unless you want to set off your smoke alarm because of grease in the bottom of your oven. >From here on out, this is no longer from Epicurious. I bought a set of two half-sheet pans at Costco. They are usually heavy duty and more expensive than the cheap pans you can find easily at places like Walmart. But it might be worth the money to buy one to make sheet pan recipes in if you are going to make them a lot. I have bought lots of cheap pans in the past, and I think that I have actually wasted more money having to replace them than I would have if I had just bought a better pan in the first place. Now I know a lot more than I did before doing this Duck Duck Go search. -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Thursday, August 27, 2020 6:39 AM To: cookinginthedark Cc: Kathy Brandt Subject: [CnD] Sheet pan dinner question For dinners such as the chicken one, exactly what size pan are we talking about? My cookie sheets are on the large side, even have a rim, but for the amount of chicken called for that would seem to take up the sheet on its own, never mind the vegetables and potatoes, and with getting out of the oven, could be a disaster! So, is the pan for these recipes more like a jelly roll pan? That has a little more depth than my cookie sheets, and is at least 12 by 15 inches. Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sheet Pan Steak with Green Beans and Red Skin Potatoes
No, it comes as a powder, just like the other kinds of paprika. I have one that is called sweet and another that says it's hot. I've sen smoky paprika and smoky Spanish. I don't know if there is a difference between those two. I bought it from https://www.penzeys.com/ I went there to find lower salt alternatives to some of my older spice blends. They have lots of good low- and no-salt blends that actually taste good. I got the paprika because at the time, it was free if you spent a certain amount. Now I will buy more when it is gone. -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Wednesday, August 26, 2020 7:43 PM To: cookinginthedark@acbradio.org Cc: Wendy Subject: Re: [CnD] Sheet Pan Steak with Green Beans and Red Skin Potatoes Is smoked paprika liquid? Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Sheet Pan Steak with Green Beans and Red Skin Potatoes
Thanks, this one looks good, too. It's also the kind I was looking for. I haven't done anything like this with steak, and I almost never use broil, so it will be good for me to try. Smoked paprika is a recent addition to my spice shelf. I used only regular or hot paprika before. Now I'm wondering where smoked paprika has been all my life. Yes, it really is worth it to have three different kinds of paprika. -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Wednesday, August 26, 2020 12:22 PM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: [CnD] Sheet Pan Steak with Green Beans and Red Skin Potatoes Sheet Pan Steak with Green Beans and Red Skin Potatoes Ingredients 1-2 pounds sirloin steak, cut into 1/2 inch strips Steak Marinade 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon 1 teaspoon minced garlic 1/2 teaspoon smoked paprika 1/2 teaspoon thyme 1/2 teaspoon onion powder Black pepper and salt to taste Vegetables 12 ounce package green beans 1 pound red skin potatoes, chopped 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder Black pepper and salt to taste Fresh parsley Instructions Combine steak and marinade ingredients to a sealed plastic bag. Marinate for at least 1 hour or overnight. Microwave or parboil potatoes until soft. In a large bowl add potatoes, green beans and vegetable seasonings. Preheat oven to 400ºF. Spray a rimmed baking pan with non-stick cooking spray. Add vegetables to baking pan and roast for 20 minutes. Add steak strips to baking pan without overlapping. Turn oven to high broil. Broil for 3-5 minutes or until cooked to desired doneness. Source; Chocolate Scopes. 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] Peach Chicken Sheet Pan Dinner Recipe
Thanks, yum. This looks good. In answer to the question, I am not sure what the recipe is saying, but I think I would nestle the vegetables around the chicken. You are not supposed to let them pile on top of each other though. It does seem to me that it might be a good idea to put the chicken in for a while first though to give it a head start. The potatoes and broccoli shouldn't take that long. But the recipe sounds really yummy. -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Wednesday, August 26, 2020 12:09 PM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: [CnD] Peach Chicken Sheet Pan Dinner Recipe I have never tried this recipe, but my sister did and it was very good. Peach Chicken Sheet Pan Dinner Recipe Cuisine Asian Servings 6 people Ingredients 3 chicken thighs bone in 3 chicken drumsticks bone in 1 tablespoon oil 3/4 cup peach preserves 2 teaspoons soy sauce 2 teaspoons rice wine vinegar 1 tablespoon Dijon mustard 2 teaspoons oil 4 potatoes sliced in 1/2" pieces 1 pound broccoli fresh pieces Instructions Preheat oven to 400 and grease a baking sheet with nonstick cooking spray. Place chicken on baking sheet and season with salt and pepper. In a large bowl, add broccoli, oil, and potatoes and mix well to coat evenly with oil. Season with salt and pepper. Sprinkle onto prepared baking sheet, making sure vegetables are in a single layer. In a saucepan, add oil, preserves, soy sauce, vinegar, and mustard and mix well. Heat on medium low heat mixing constantly just until boiling. Remove from heat and baste or spoon onto chicken. Bake for 40-45 minutes or until chicken is no longer pink in the center. Recipe Notes Swap peach preserves for orange if you'd like. You may want to line your baking sheet with foil. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Any good sheet pan recipes?
Does anybody here have any good sheet pan recipes? The kind with the vegetables and protein all cooked on a baking sheet? That's one of the newest trends in cooking these days. I still like the old comfort food I grew up on, but now, with metabolic syndrome and being a woman of, ahem, a certain age, I need to clean up my act a bit and save all the sugary, salty goodness for special occasions. I got many recipes from the Roasted Vegetable cookbook on BARD in Braille. It is very good. It is also all vegetarian. I also bought the book from National Braille Press on one-pan meals. Yes, their recipes are technically one pan, but you might just dirty up every single bowl, knife, chopping board, strainer, and everything else in your kitchen that is not technically a pan. Not exactly what I was hoping for. I want it to be relatively easy, maybe a knife, a board, and a bowl or two. Tasty, but still healthy. If anybody knows where to get these kinds of recipes without having to figure out how to get past all those animations that send screen readers into freefall, please let me know. Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Broccoli casserole
One thing I like is that these recipes are so versatile. -Original Message- From: Cookinginthedark On Behalf Of Rebecca Manners via Cookinginthedark Sent: Wednesday, August 26, 2020 9:38 AM To: cookinginthedark@acbradio.org Cc: Rebecca Manners Subject: Re: [CnD] Broccoli casserole My mom's recipe is similar to this one. She uses mild cheddar though; I bet it's good with the sharp cheese. From: Cookinginthedark on behalf of meward1954--- via Cookinginthedark Sent: Wednesday, August 26, 2020 10:28:49 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Broccoli casserole Easy Broccoli casserole 2 10 ounce packages frozen chopped broccoli, cooked and drained 1 cup mayonnaise 1 cup grated sharp cheddar cheese 1 can cream of mushroom soup 2 eggs, lightly beaten 2 cups crushed crackers 2 tablespoons melted butter Preheat the oven to 350. Spray or grease a 13 by 9 inch pan. Combine broccoli, mayonnaise, cheese, soup, and eggs and put in pan. Then top with crackers and pour melted butter over. Bake at 350 for 35 minutes until set and browned. I've used different soups in this. I've also added cooked, left-over chicken, either on the bottom or mixed into the broccoli. ___ 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] Broccoli casserole
Easy Broccoli casserole 2 10 ounce packages frozen chopped broccoli, cooked and drained 1 cup mayonnaise 1 cup grated sharp cheddar cheese 1 can cream of mushroom soup 2 eggs, lightly beaten 2 cups crushed crackers 2 tablespoons melted butter Preheat the oven to 350. Spray or grease a 13 by 9 inch pan. Combine broccoli, mayonnaise, cheese, soup, and eggs and put in pan. Then top with crackers and pour melted butter over. Bake at 350 for 35 minutes until set and browned. I've used different soups in this. I've also added cooked, left-over chicken, either on the bottom or mixed into the broccoli. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] BC German Chocolate Cake
Thanks for sending this made-from-scratch recipe. Generally, I don't use cake mixes, though I have made an exception every once in a while. They are usually much lighter than I can get them from scratch, but they have that funky something taste that I don't like. -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Tuesday, August 25, 2020 11:04 AM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: [CnD] BC German Chocolate Cake BC German Chocolate Cake Kitchen Tested German Chocolate Cake Prep 30 min Total 2 hr 20 min Servings 12 Sometimes, a fancy, from-scratch cake is the only kind that will really celebrate a rite of passage or a special occasion in style. And theres no cake more special than German chocolate cake, with its signature coconut-pecan filling and topping. By Betty Crocker Kitchens Updated June 12, 2019 Ingredients Cake Cooking spray to grease pans 4oz sweet baking chocolate 1/2cup water 2 1/4cups Gold Medal all-purpose flour or 2 1/2 cups cake flour 1teaspoon baking soda 1teaspoon salt 2cups granulated sugar 1cup butter (2 sticks), room temperature 4large eggs, separated 1teaspoon vanilla 1cup buttermilk Coconut-Pecan Filling and Topping 3egg yolks 1cup granulated sugar or packed brown sugar 1/2cup butter (1 stick) 1cup evaporated milk (from 12-oz can) 1teaspoon vanilla 1 1/3cups flaked coconut 1cup chopped pecans Steps Show Images 1Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper. 2Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool. 3Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside. 4On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth. 5Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended. 6Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately. 7Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. 8Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour. 9In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable. 10Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator. Expert Tips Bake cakes on center oven rack, arranging pans so that there is at least 1 inch of space between the pans and the sides of the oven. If not all pans will fit on one rack, refrigerate one pan of batter until the others are baked, and then bake remaining layer s
Re: [CnD] Modification of recipe for home made taco seasoning.
The greater than signs are there because some email programs put them there on each line of an email. They were not in the original. You replied to a reply to the original message. Apparently, that person's email program adds greater-than signs to forwarded and replied to messages. They may be able to change this or they may not, depending on their email program. To avoid this problem, just make sure you copy from the original message, not a reply to it. That way, the problem will never come up. Most email programs will allow you to change this behavior. It's a sighted thing, where the sightlings se something surrounding the things that are not in the most recent message in the chain. If there is yet another message underneath, it gets yet another greater than sign. You can go as deep as you want to with this. I know I have seen a big, long row of greater-than signs at the bottom of a message that has had many replies, so that there is not much actual text on each line. I have no idea why sighted people need all this visual coddling, but apparently, they do. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Monday, August 24, 2020 1:22 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Modification of recipe for home made taco seasoning. I don't know why the greater than signs are there. Sorry. On 8/24/2020 10:51 AM, Jennifer Thompson via Cookinginthedark wrote: > Hi I deleted all the greater than signs. > > I would like to know why all the greater than signs? > > The recipe is below. > > > > Ooh! Thanks for this recipe. The packages of taco seasoning contain so > much salt; got some high blood pressure around here, so we are really > trying to cut back on our sodium intake. > > On 8/24/2020 10:00 AM, meward1954--- via Cookinginthedark wrote: > > I like this better than the store bought kind. I think I will double > or quadruple this next time because it is only enough for a couple of recipes. > > I used about half of it to substitute for one packet. Ingredients are > only a guideline, of course. > > > > 1 tablespoon chili powder > > ¼ teaspoon garlic powder > > ¼ teaspoon onion powder > > ¼ teaspoon crushed red pepper flakes > > ¼ teaspoon dried oregano > > ¼ teaspoon paprika > > 1-1/2 teaspoon ground cumin > > 1 teaspoon sea salt > > > > Mix all ingredients and store in container with tight lid. > > > > Notes on Salt: If doubling or quadrupling, I wouldn’t completely > double or quadruple the salt. If on a low-sodium diet requested by > physician, you can reduce the salt. Sea salt is still salt, after > all. But if you leave it out altogether, this will be susceptible to > clumping. > > > > > > > > > > ___ > 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] Locklid Saucepans And colanders
I think that the lock lid pans we had at my job were the unsafe, cheap kind. I was relieved when they stopped sending them to us. Then I didn't have to teach them. But I would really have liked to have better ones since lots of consumers would have preferred them. Still, teaching people to pour hot liquids was a good skill. -Original Message- From: Cookinginthedark On Behalf Of Jan via Cookinginthedark Sent: Monday, August 24, 2020 4:45 PM To: cookinginthedark@acbradio.org Cc: Jan Subject: [CnD] Locklid Saucepans And colanders The locklid saucepan I got from independent living aids is very thick and I feel safe with it. I got it in 2009. my parents got me a saucepan set a few years before I got the one I have and I didn't feel as safe with it. but if you get the right kind, it's totally safe. Much safer than a colander. Also, you have to be careful what kind of colander you use. Make sure you use a very large one, that fits in the sink. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 24, 2020 4:17 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Lock-lid saucepan With the locklid saucepan, I wear oven mitts to carry the pan to the sink. Then, I invert the pan over the sink, so that the side containing the holes is away from me. The water drains through the holes into the sink, and it doesn't take too long. The steaming hot water does not even touch me while it drains out. Then, I pour cold tap water into the pan, with the lid still locked in place, and drain it off. Not too much water, just enough to rinse the starch off, not to cool the pasta. And then I am ready to unlock the pan and take the pasta out. With the colander, you have to open the pan while the pasta and the water are still red hot, and pour into a colander. I would rather do the locklid pan. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Monday, August 24, 2020 12:19 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Lock-lid saucepan We used to have lock lid pasta pots at my old job in rehab. But they were very thin. I didn't recommend them because, to tell the truth, I didn't feel safe using them. They looked to me like they were just asking to tump over when I put the top on. Very flimsy. Maybe these ones you guys have are better. Also, do you have to stand there and drain the pasta for a long time? I usually pour the pasta into the colander, shake it around for a little while, and then walk off and do something else while I wait for it to finish draining. Once you have learned to use a colander in the sink, it is very safe. The main thing is that you have to feel the inside curve of the colander with the outside curve of the pot you are pouring the pasta from. That sounds complicated, but it really is not. Imagine putting a small cup or bowl upside down into a larger one without touching the one on the bottom. If I needed to learn to use a colander today, I would do it in the sink with just cold water. Then I would put something in the pot of cold water that would not hurt the drain too much, cereal, rice, or some non-food items, as long as you are sure that you won't get things down the drain that don't belong there. Maybe even use pasta. Then I would practice pouring the liquid from the pot into the colander and then checking to make sure that all the objects landed in the colander. I would practice until I was fairly confident that the objects all go in the colander all or most of the time. Finally, I would practice with real boiling water and then I would go ahead and just cook the pasta and drain it. You can take your time positioning the edge of the pot over the lip of the colander, using oven mitts if you need to. -Original Message- From: Cookinginthedark On Behalf Of Regina Marie via Cookinginthedark Sent: Sunday, August 23, 2020 7:22 PM To: cookinginthedark@acbradio.org Cc: Regina Marie Subject: Re: [CnD] Lock-lid saucepan Hi Debbie. I bought mine from Walmart. Check on https://www.walmart.com/search/?query=locking%20lid%20pasta%20pot With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Sunday, August 23, 2020 2:11 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: [CnD] Lock-lid saucepan When I was a teen, forty years ago, the AFB aids and appliances catalog sold a lock-lid saucepan. It was about six quarts and had a handle. What made it unique was the tiny holes along the top rim on the opposite side of the handle, around 5 of them. The lid
Re: [CnD] T&T Yeast Bread Recipes Wanted please?
White Batter bread 1 package dry yeast 1-1/2 cups warm milk 3 tablespoons butter, softened 1-1/2 teaspoons salt 1 tablespoon sugar 3 cups white flour Sprinkle the yeast over the milk. Mix all ingredients, starting with 2 cups of the flour. Stir well. Pour into a greased loaf pan. Smooth the top with wet fingers. With a sharp knife, make a lengthwise slash down the center. Cover lightly and let rise to the top of the pan. This should take 30 to 45 minutes. Bake at 375 45 minutes. Remove from oven and put on a rack to cool. Needles to say, this recipe is easier than the above one. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Monday, August 24, 2020 6:21 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] T&T Yeast Bread Recipes Wanted please? A list member is requesting recipes for tried and true yeast bread recipes. I'm hoping, that unsubscribing and then resubscribing back to the list, will enable her to receive list emails. ___ 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&T Yeast Bread Recipes Wanted please?
This is my favorite. Manchet Bread 4 tablespoons sugar 2 teaspoons salt 1-1/2 cup milk 1/2 cup butter, melted, or 1/2 cup oil 2 eggs, beaten 7 to 8 cups flour 2 packages yeast 1/2 cup lukewarm water to dissolve yeast In saucepan or microwave, heat the sugar, salt, milk, and butter until very hot. Allow to cool to lukewarm. Beat in two cups of the flour. Add the room temperature eggs, one at a time, beating after each addition. Mixture must not be too hot or it will kill the yeast. Dissolve the yeast in water that is about the temperature for a baby bottle. Stir into milk mixture. Ad flour, 1/2 cup at a time, mixing, until it forms a loose, shreddy ball. Turn out onto a floured surface and knead until smooth and elastic, adding more flour as needed. It may not be necessary to ad all the flour. It can help to oil the hands so that the dough does not stick to them. Grease a large bowl. Put the ball of dough into the bowl. Then turn it over to be sure that all the surface has ben greased. Cover with a towel or with plastic wrap. Let rise in a warm, dry place. This will take anywhere from an hour to more than two. When the dough has risen, it will not spring back when pressed with the fingertips. It also makes a slight breathing sound. (Do not allow the dough to over-proof. If it has alcohol on its breath, it has over-proofed.) Gently punch the dough down. Grease two 9 by 5 or 8 by 4 loaf pans. Shape the dough into loaves the size of the pans. Then press them in. You can butter the top if you want. Whatever shape they are, that is the shape they will be. Cover again with the towel. When the dough has crested about a half inch above the top of the pan, preheat the oven to 425. Place the pans on the center rack. The pans should be toward the middle of the rack, not touching the sides, not touching each other. They should be a couple inches away from the front of the oven. Bake ten minutes. Then reduce heat to 350 and bake until done. This may take approximately 20 minutes, but you need to check them. To do this, remove from pan and turn out onto a surface. With knuckles, rap on the bottom surface of the loaf. The bottom and the sides should sound hollow and not want to give under the pressure. The top always gets done first. Or use a thermometer registered at approximately 190. If you need to put the bread back into the oven, the pan is now optional. Allow to cool completely before slicing. Spread top and sides with butter if you wish. This recipe is very versatile. You can substitute just about any kind of flour for some of the white. You can mix in 2 cups oatmeal into the dough early and then use much les white flour, perhaps substituting molasses for the sugar. You can roll it out and fill it with any kind of filling you like, sweet like butter, cinnamon and sugar, or you can make a meat filling and make your own hot pockets. I have even used it for pizza dough, though it made a more bread-like pizza crust than some people would like. Use all water if you don't have milk. I have ben making versions of this recipe for decades. It is time-consuming, but actually very easy. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Monday, August 24, 2020 6:21 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] T&T Yeast Bread Recipes Wanted please? A list member is requesting recipes for tried and true yeast bread recipes. I'm hoping, that unsubscribing and then resubscribing back to the list, will enable her to receive list emails. ___ 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] Modification of recipe for home made taco seasoning.
Jennifer: The greater than signs appear when you read the reply to a message instead of the original. They are not in the original. Hope this helps. -Original Message- From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Monday, August 24, 2020 12:51 PM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: [CnD] Modification of recipe for home made taco seasoning. Hi I deleted all the greater than signs. I would like to know why all the greater than signs? The recipe is below. Ooh! Thanks for this recipe. The packages of taco seasoning contain so much salt; got some high blood pressure around here, so we are really trying to cut back on our sodium intake. On 8/24/2020 10:00 AM, meward1954--- via Cookinginthedark wrote: I like this better than the store bought kind. I think I will double or quadruple this next time because it is only enough for a couple of recipes. I used about half of it to substitute for one packet. Ingredients are only a guideline, of course. 1 tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon crushed red pepper flakes ¼ teaspoon dried oregano ¼ teaspoon paprika 1-1/2 teaspoon ground cumin 1 teaspoon sea salt Mix all ingredients and store in container with tight lid. Notes on Salt: If doubling or quadrupling, I wouldnt completely double or quadruple the salt. If on a low-sodium diet requested by physician, you can reduce the salt. Sea salt is still salt, after all. But if you leave it out altogether, this will be susceptible to clumping. ___ 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] Tex Mex Corn Casserole
Now that we are on the Gringo-Mex theme, here's another casserole that I used to make at Thanksgiving. Mexican Corn Casserole 4 eggs, beaten 1 can corn, drained 1 can cream-style corn 1-1/2 cups cornmeal 1-1/4 cups buttermilk 1 cup butter, melted 2 cans (4 ounces each) green chilies, chopped 2 medium onions, chopped 1 teaspoon baking soda 3 cups cheddar cheese, or combination cheddar and Monterey Jack cheese, shredded, divided Preheat oven to 325 degrees. Beat eggs. Ad the next eight ingredients: the two types of corn, cornmeal, buttermilk, butter, green chilies, chopped onions, and baking soda. Mix well. Stir in 2 cups of the cheese. Pour into a greased 9 by 13 inch baking dish. Bake uncovered at 325 for one hour. Top with remaining cheese and let stand 15 minutes. Can be garnished with sweet pepper or jalapeno rings if desired. You can also saute the onions in advance if there are picky eaters who think they don't like onions. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Homemade taco seasoning
It is spelled sriracha. Sometimes it is also called rooster sauce. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Monday, August 24, 2020 12:29 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Homemade taco seasoning My favorite for putting on eggs, or meat is called tapatillo. But again, it's full of salt, and is pretty hot. Has tons of flavor though, and I also like ciracha; sorry for the spelling. On 8/24/2020 10:25 AM, Jude DaShiell via Cookinginthedark wrote: > I liked pico de gallo piquante sauce better than any of those salsas > now marketed. > If you're in WalMart, some idiot manufacturers mis-labeled jars of > jalapinio peppers as nachos. So if you can't find your jalapinios, > that's why. > > On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote: > >> Date: Mon, 24 Aug 2020 13:00:05 >> From: meward1954--- via Cookinginthedark >> >> To: cookinginthedark@acbradio.org >> Cc: meward1...@gmail.com >> Subject: [CnD] Homemade taco seasoning >> >> I like this better than the store bought kind. I think I will double >> or quadruple this next time because it is only enough for a couple of recipes. >> I used about half of it to substitute for one packet. Ingredients >> are only a guideline, of course. >> >> >> >> 1 tablespoon chili powder >> >> ? teaspoon garlic powder >> >> ? teaspoon onion powder >> >> ? teaspoon crushed red pepper flakes >> >> ? teaspoon dried oregano >> >> ? teaspoon paprika >> >> 1-1/2 teaspoon ground cumin >> >> 1 teaspoon sea salt >> >> >> >> Mix all ingredients and store in container with tight lid. >> >> >> >> Notes on Salt: If doubling or quadrupling, I wouldn?t completely >> double or quadruple the salt. If on a low-sodium diet requested by >> physician, you can reduce the salt. Sea salt is still salt, after >> all. But if you leave it out altogether, this will be susceptible to clumping. >> >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Homemade taco seasoning
I saw another recipe for it just now after a Google search, but I have not tried that one. That recipe had more cumin. I was fine with this recipe. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Monday, August 24, 2020 12:21 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Homemade taco seasoning Ooh! Thanks for this recipe. The packages of taco seasoning contain so much salt; got some high blood pressure around here, so we are really trying to cut back on our sodium intake. On 8/24/2020 10:00 AM, meward1954--- via Cookinginthedark wrote: > I like this better than the store bought kind. I think I will double > or quadruple this next time because it is only enough for a couple of recipes. > I used about half of it to substitute for one packet. Ingredients are > only a guideline, of course. > > > > 1 tablespoon chili powder > > ¼ teaspoon garlic powder > > ¼ teaspoon onion powder > > ¼ teaspoon crushed red pepper flakes > > ¼ teaspoon dried oregano > > ¼ teaspoon paprika > > 1-1/2 teaspoon ground cumin > > 1 teaspoon sea salt > > > > Mix all ingredients and store in container with tight lid. > > > > Notes on Salt: If doubling or quadrupling, I wouldn’t completely > double or quadruple the salt. If on a low-sodium diet requested by > physician, you can reduce the salt. Sea salt is still salt, after > all. But if you leave it out altogether, this will be susceptible to > clumping. > > > > ___ > 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] Homemade taco seasoning
I like this better than the store bought kind. I think I will double or quadruple this next time because it is only enough for a couple of recipes. I used about half of it to substitute for one packet. Ingredients are only a guideline, of course. 1 tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon crushed red pepper flakes ¼ teaspoon dried oregano ¼ teaspoon paprika 1-1/2 teaspoon ground cumin 1 teaspoon sea salt Mix all ingredients and store in container with tight lid. Notes on Salt: If doubling or quadrupling, I wouldnt completely double or quadruple the salt. If on a low-sodium diet requested by physician, you can reduce the salt. Sea salt is still salt, after all. But if you leave it out altogether, this will be susceptible to clumping. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] carrot cake
I like lots of nuts in carrot cake. The thing I don't like there is raisins, but lots of people love them. I guess it comes down to taste. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, August 24, 2020 11:05 AM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] carrot cake Pecans, walnuts. As long as you have lots of either or both. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Monday, August 24, 2020 12:02 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] carrot cake I usually substitute pecans for walnuts. My husband has trouble with walnuts. I like them, but good Texans use more pecans anyway. -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Sunday, August 23, 2020 5:47 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] carrot cake Will be interested in knowing how it turns out. Me, I’d be lucky to use half the walnuts; I’ve never seen that much in a carrot cake, and I’m not really a pineapple fan, but would maybe add a little more liquid to make up for no juice if I were using. On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark wrote: I usually use DH carrot cake mix. I like this recipe and will try it. The two cups walnuts is correct, and I would put at least that many. I will probably add dried, unsweetened coconut flakes. I will use the cardamom. Diane -Original Message- From: Cookinginthedark On Behalf Of Jody M via Cookinginthedark Sent: Sunday, August 23, 2020 8:07 AM To: cookinginthedark@acbradio.org Cc: Jody M <1973j...@gmail.com> Subject: Re: [CnD] carrot cake good morning, maybe I missed something. What is the temperature and how long do you bake this cake? Sent from my iPhone > On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark > wrote: > > This carrot cake recipe is from one of the Joanna Fluke mysteries. Is > the amount of walnuts correct? > 2 cups sugar > 3 eggs > ¾ cup vegetable oil (not canola or olive) > 1 tsp. vanilla > ¾ cup sour cream/yogurt > 2 tsp. baking soda > 2 tsp. cinnamon, or ½ tsp. cardamom & 1 1/2 Tsp. cinnamon > 20 oz. crushed pineapple & juice > Question:2 cups chopped walnuts > 2 ½ cups flour > 2 cups packed grated carrots > Wendy > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] Lock-lid saucepan
We used to have lock lid pasta pots at my old job in rehab. But they were very thin. I didn't recommend them because, to tell the truth, I didn't feel safe using them. They looked to me like they were just asking to tump over when I put the top on. Very flimsy. Maybe these ones you guys have are better. Also, do you have to stand there and drain the pasta for a long time? I usually pour the pasta into the colander, shake it around for a little while, and then walk off and do something else while I wait for it to finish draining. Once you have learned to use a colander in the sink, it is very safe. The main thing is that you have to feel the inside curve of the colander with the outside curve of the pot you are pouring the pasta from. That sounds complicated, but it really is not. Imagine putting a small cup or bowl upside down into a larger one without touching the one on the bottom. If I needed to learn to use a colander today, I would do it in the sink with just cold water. Then I would put something in the pot of cold water that would not hurt the drain too much, cereal, rice, or some non-food items, as long as you are sure that you won't get things down the drain that don't belong there. Maybe even use pasta. Then I would practice pouring the liquid from the pot into the colander and then checking to make sure that all the objects landed in the colander. I would practice until I was fairly confident that the objects all go in the colander all or most of the time. Finally, I would practice with real boiling water and then I would go ahead and just cook the pasta and drain it. You can take your time positioning the edge of the pot over the lip of the colander, using oven mitts if you need to. -Original Message- From: Cookinginthedark On Behalf Of Regina Marie via Cookinginthedark Sent: Sunday, August 23, 2020 7:22 PM To: cookinginthedark@acbradio.org Cc: Regina Marie Subject: Re: [CnD] Lock-lid saucepan Hi Debbie. I bought mine from Walmart. Check on https://www.walmart.com/search/?query=locking%20lid%20pasta%20pot With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark Sent: Sunday, August 23, 2020 2:11 PM To: cookinginthedark@acbradio.org Cc: Deborah Armstrong Subject: [CnD] Lock-lid saucepan When I was a teen, forty years ago, the AFB aids and appliances catalog sold a lock-lid saucepan. It was about six quarts and had a handle. What made it unique was the tiny holes along the top rim on the opposite side of the handle, around 5 of them. The lid locked in to place when you pressed down. Steam escaped out of those tiny holes. But the best part was when you cooked pasta, you could simply lock on that lid, take it to the sink and pour. No strainer was necessary. I'm really wanting one of these again. When I moved out and went to college, I let my dad keep mine because he used it every night. When my dad passed away, my mom who doesn't cook gave it to a thrift store. Anyone know where I can find such a pot? --Debee ___ 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] carrot cake
I usually substitute pecans for walnuts. My husband has trouble with walnuts. I like them, but good Texans use more pecans anyway. -Original Message- From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark Sent: Sunday, August 23, 2020 5:47 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt Subject: Re: [CnD] carrot cake Will be interested in knowing how it turns out. Me, I’d be lucky to use half the walnuts; I’ve never seen that much in a carrot cake, and I’m not really a pineapple fan, but would maybe add a little more liquid to make up for no juice if I were using. On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark wrote: I usually use DH carrot cake mix. I like this recipe and will try it. The two cups walnuts is correct, and I would put at least that many. I will probably add dried, unsweetened coconut flakes. I will use the cardamom. Diane -Original Message- From: Cookinginthedark On Behalf Of Jody M via Cookinginthedark Sent: Sunday, August 23, 2020 8:07 AM To: cookinginthedark@acbradio.org Cc: Jody M <1973j...@gmail.com> Subject: Re: [CnD] carrot cake good morning, maybe I missed something. What is the temperature and how long do you bake this cake? Sent from my iPhone > On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark > wrote: > > This carrot cake recipe is from one of the Joanna Fluke mysteries. Is > the amount of walnuts correct? > 2 cups sugar > 3 eggs > ¾ cup vegetable oil (not canola or olive) > 1 tsp. vanilla > ¾ cup sour cream/yogurt > 2 tsp. baking soda > 2 tsp. cinnamon, or ½ tsp. cardamom & 1 1/2 Tsp. cinnamon > 20 oz. crushed pineapple & juice > Question:2 cups chopped walnuts > 2 ½ cups flour > 2 cups packed grated carrots > Wendy > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Tofu Garlic Stir-Fry
Thanks. I will look at Sprouts since they are on Instacart. I have never done Whole Foods or Amazon Fresh. I guess I wasn't sure where to look in the app. This sounds really good and it also sounds like you could adjust the vegetables to whatever you have. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Friday, August 21, 2020 8:29 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Tofu Garlic Stir-Fry If you are familiar with natural stores such as, www.Wwholefoods.com or at the localstore. Sproutts www.sproutts.com it's where I find mine tyou may eant to try Trader's Joes Sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh 🙏, 😘 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, August 21, 2020 6:03 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Tofu Garlic Stir-Fry Sugar: Have you made this? Where do you get the fermented black beans? I have had them in restaurants but have not seen them anywhere. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Friday, August 21, 2020 3:28 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Tofu Garlic Stir-Fry Tofu Garlic Stir-Fry Tofu Garlic Stir-Fry made with firm tofu, vegetables, fermented black beans, and a savory sauce ready in under 20 minutes! Course Dinner Cuisine Asian Keyword tofu stir fry Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 4 servings Calories 357 kcal Author Sabrina Snyder Ingredients * 1/4 cup vegetable oil * 1 pound extra firm tofu cubed into 1/2" chunks * 1 tablespoon sesame oil * 2 cloves garlic minced * 1/2 cup baby corn cut into 1/2" chunks * 1 cup snow peas * 1 carrot thinly sliced * 1 zucchini cut in half and sliced * 1 cup green beans * 1 cup shiitake mushrooms halved * 1 cup broccoli florets * 4 tablespoons fermented black beans rinsed * 1/4 cup low sodium soy sauce * 2 tablespoon rice wine * 1 teaspoon red pepper flakes * 1 tablespoon rice vinegar Instructions 1. Press the water out of the tofu with paper towels or clean kitchen towels then add to a large skillet on medium high heat with the vegetable oil. 2. Cook on all sides until seared golden brown then add in the garlic, baby corn, snow peas, carrots, zucchini, green beans, mushrooms and broccoli and cook for 4-6 minutes, stirring occasionally. 3. Mix together the sesame oil, black beans, soy sauce, rice wine, red pepper flakes and rice vinegar before adding it to the pan and stirring to combine then letting the sauce reduce as it cooks for 3-4 minutes. Recipe Notes Note: click on times in the instructions to start a kitchen timer while cooking. Source: Dinner, Then Dessert "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." 🙏 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar 😘 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] Tofu Garlic Stir-Fry
Sugar: Have you made this? Where do you get the fermented black beans? I have had them in restaurants but have not seen them anywhere. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Friday, August 21, 2020 3:28 PM To: CND List Cc: Sugar Lopez Subject: [CnD] Tofu Garlic Stir-Fry Tofu Garlic Stir-Fry Tofu Garlic Stir-Fry made with firm tofu, vegetables, fermented black beans, and a savory sauce ready in under 20 minutes! Course Dinner Cuisine Asian Keyword tofu stir fry Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 4 servings Calories 357 kcal Author Sabrina Snyder Ingredients * 1/4 cup vegetable oil * 1 pound extra firm tofu cubed into 1/2" chunks * 1 tablespoon sesame oil * 2 cloves garlic minced * 1/2 cup baby corn cut into 1/2" chunks * 1 cup snow peas * 1 carrot thinly sliced * 1 zucchini cut in half and sliced * 1 cup green beans * 1 cup shiitake mushrooms halved * 1 cup broccoli florets * 4 tablespoons fermented black beans rinsed * 1/4 cup low sodium soy sauce * 2 tablespoon rice wine * 1 teaspoon red pepper flakes * 1 tablespoon rice vinegar Instructions 1. Press the water out of the tofu with paper towels or clean kitchen towels then add to a large skillet on medium high heat with the vegetable oil. 2. Cook on all sides until seared golden brown then add in the garlic, baby corn, snow peas, carrots, zucchini, green beans, mushrooms and broccoli and cook for 4-6 minutes, stirring occasionally. 3. Mix together the sesame oil, black beans, soy sauce, rice wine, red pepper flakes and rice vinegar before adding it to the pan and stirring to combine then letting the sauce reduce as it cooks for 3-4 minutes. Recipe Notes Note: click on times in the instructions to start a kitchen timer while cooking. Source: Dinner, Then Dessert "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." 🙏 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar 😘 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] revisiting measuring cups
I agree that if I absolutely had to pick only one set of measuring cups, I would go for the stainless steel ones with the lines inside. This is because of the lines and because of being able to put them right in hot liquids. I have been known to use them as ladles as well. But I use both the metal and plastic cups. They are both accurate and both get the job done. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Friday, August 21, 2020 11:22 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] revisiting measuring cups If I could only have one set, it'd be the stainless steel ones with the lines inside. Both types work well, but the stainless steel cups have the advantage of being able to be dipped into a hot pot to get exact amounts of liquid out. JMO, Dani On 8/20/20, Ron Kolesar via Cookinginthedark wrote: > So, which is better, the plastic cups that are sold at the mall, or > the stainless steel? > Curious minds would like to know. > > -Original Message- > From: Jeanne Fike via Cookinginthedark > Sent: Thursday, August 20, 2020 20:16 > To: cookinginthedark@acbradio.org > Cc: Jeanne Fike > Subject: [CnD] revisiting measuring cups > > Hi everyone, > On the topic of measuring cups, Amazon sells a stainless steel set of > measuring cups that has lines on the inside of them. I have such a set > that has a 1/8 cup, 1/4 cup, 1/3 cup, 1/2 cup, 2/3 cup, 3/4 cup and 1 > cup. Also they sell a 2 cup stainless steel measuring cup with the > lines on the inside. > Jeanne > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > In the good old days of Morse code Shorthand, 73's AKA Best Regards > and or Best Whishes,From Ron Kolesar Volunteer Certified Licensed > Emergency Communications Station And Volunteer Certified Licensed Ham > Radio Station With the Call Sign of 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] Yesterday's nostalgic lunch
We all loved that Cooking without Looking. Cooking styles and nutrition recommendations have changed a bit since then. But those of us of a certain age still owe a lot to Esther Knudson Tipps. I am grateful that I was in her class for a couple of years. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Thursday, August 20, 2020 5:12 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Yesterday's nostalgic lunch Oh, this sounds so so good! You started out to be a great cook. Over time it just got better and better. I don't know what I would have done without that "cooking without looking book, and to think when I got the job of teaching cooking to people who are blind, I didn't know what I was doing. I just kind of made it up as I went, until someone came along and gave me some structure. Thank god for that book though! On 8/20/2020 2:08 PM, meward1954--- via Cookinginthedark wrote: > Yesterday for lunch, I went back to something I did when I first > started cooking, back when I was new to cooking and too broke to buy > expensive stuff like meat. Yeah, meat was expensive those days. So > my version of curried rice was about as far from authentic as you can > get, but this is what I did yesterday to recall old times. > > Mary’s inauthentic curried rice > > 1 or two ribs celery, chopped > > 1 carrot, peeled and chopped > > ½ onion, chopped (or more) > > 3 cloves garlic, minced > > 1 cup rice (I had brown jasmine rice) > > Olive oil > > Curry powder, to taste > > > > Sautee vegetables in olive oil over medium heat until almost tender, > stirring occasionally. Add rice and continue cooking, stirring > frequently and making sure there is enough oil, until the rice is browned and > coated. > Ad curry powder to taste, stir and cook another minute or so, making > sure it doesn’t burn. Lower heat and ad enough broth or water to cook the > rice. > Bring to a simmer and then lower heat again. Cook, covered, till the > rice is done. It might take a little more liquid than the rice would > if you just cooked it without frying or adding the vegetables, so check it > occasionally. > Yes, in this dish, it is fine to check the rice. > > > > Variations: I have put the rice and vegetable mixture into a baking > dish after it is fried and cooked it with pork chops over the top. > This could be done with chicken as well, or maybe any other kind of > meat. I have never tried hamburger, but that would have to be cooked first! > > Yesterday, I did not know that the rice was brown, but it just kept > not getting cooked and stayed chewy. I had to add more water, and > boiling water would have ben better than the cold I ended up adding. > > > > This would work with any rice except minute, which I never use anyway. > > ___ > 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] Yesterday's nostalgic lunch
Oh no, I'm definitely not a great cook. But I started out living with a bunch of old hippie roommates. And I was broke. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Thursday, August 20, 2020 5:12 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Yesterday's nostalgic lunch Oh, this sounds so so good! You started out to be a great cook. Over time it just got better and better. I don't know what I would have done without that "cooking without looking book, and to think when I got the job of teaching cooking to people who are blind, I didn't know what I was doing. I just kind of made it up as I went, until someone came along and gave me some structure. Thank god for that book though! On 8/20/2020 2:08 PM, meward1954--- via Cookinginthedark wrote: > Yesterday for lunch, I went back to something I did when I first > started cooking, back when I was new to cooking and too broke to buy > expensive stuff like meat. Yeah, meat was expensive those days. So > my version of curried rice was about as far from authentic as you can > get, but this is what I did yesterday to recall old times. > > Mary’s inauthentic curried rice > > 1 or two ribs celery, chopped > > 1 carrot, peeled and chopped > > ½ onion, chopped (or more) > > 3 cloves garlic, minced > > 1 cup rice (I had brown jasmine rice) > > Olive oil > > Curry powder, to taste > > > > Sautee vegetables in olive oil over medium heat until almost tender, > stirring occasionally. Add rice and continue cooking, stirring > frequently and making sure there is enough oil, until the rice is browned and > coated. > Ad curry powder to taste, stir and cook another minute or so, making > sure it doesn’t burn. Lower heat and ad enough broth or water to cook the > rice. > Bring to a simmer and then lower heat again. Cook, covered, till the > rice is done. It might take a little more liquid than the rice would > if you just cooked it without frying or adding the vegetables, so check it > occasionally. > Yes, in this dish, it is fine to check the rice. > > > > Variations: I have put the rice and vegetable mixture into a baking > dish after it is fried and cooked it with pork chops over the top. > This could be done with chicken as well, or maybe any other kind of > meat. I have never tried hamburger, but that would have to be cooked first! > > Yesterday, I did not know that the rice was brown, but it just kept > not getting cooked and stayed chewy. I had to add more water, and > boiling water would have ben better than the cold I ended up adding. > > > > This would work with any rice except minute, which I never use anyway. > > ___ > 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] Yesterday's nostalgic lunch
The thing about brown rice is that if you fry or sautee it before putting in the water, it stays chewy but doesn't get that gummy texture that so many people don't like. The oil keeps the grains apart. If I remember right, I used coconut oil, but you can use whatever you like, depending on your budget, beliefs, etc. I wanted the coconut flavor. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Thursday, August 20, 2020 5:12 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Yesterday's nostalgic lunch Oh, this sounds so so good! You started out to be a great cook. Over time it just got better and better. I don't know what I would have done without that "cooking without looking book, and to think when I got the job of teaching cooking to people who are blind, I didn't know what I was doing. I just kind of made it up as I went, until someone came along and gave me some structure. Thank god for that book though! On 8/20/2020 2:08 PM, meward1954--- via Cookinginthedark wrote: > Yesterday for lunch, I went back to something I did when I first > started cooking, back when I was new to cooking and too broke to buy > expensive stuff like meat. Yeah, meat was expensive those days. So > my version of curried rice was about as far from authentic as you can > get, but this is what I did yesterday to recall old times. > > Mary’s inauthentic curried rice > > 1 or two ribs celery, chopped > > 1 carrot, peeled and chopped > > ½ onion, chopped (or more) > > 3 cloves garlic, minced > > 1 cup rice (I had brown jasmine rice) > > Olive oil > > Curry powder, to taste > > > > Sautee vegetables in olive oil over medium heat until almost tender, > stirring occasionally. Add rice and continue cooking, stirring > frequently and making sure there is enough oil, until the rice is browned and > coated. > Ad curry powder to taste, stir and cook another minute or so, making > sure it doesn’t burn. Lower heat and ad enough broth or water to cook the > rice. > Bring to a simmer and then lower heat again. Cook, covered, till the > rice is done. It might take a little more liquid than the rice would > if you just cooked it without frying or adding the vegetables, so check it > occasionally. > Yes, in this dish, it is fine to check the rice. > > > > Variations: I have put the rice and vegetable mixture into a baking > dish after it is fried and cooked it with pork chops over the top. > This could be done with chicken as well, or maybe any other kind of > meat. I have never tried hamburger, but that would have to be cooked first! > > Yesterday, I did not know that the rice was brown, but it just kept > not getting cooked and stayed chewy. I had to add more water, and > boiling water would have ben better than the cold I ended up adding. > > > > This would work with any rice except minute, which I never use anyway. > > ___ > 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] Yesterday's nostalgic lunch
Yesterday for lunch, I went back to something I did when I first started cooking, back when I was new to cooking and too broke to buy expensive stuff like meat. Yeah, meat was expensive those days. So my version of curried rice was about as far from authentic as you can get, but this is what I did yesterday to recall old times. Marys inauthentic curried rice 1 or two ribs celery, chopped 1 carrot, peeled and chopped ½ onion, chopped (or more) 3 cloves garlic, minced 1 cup rice (I had brown jasmine rice) Olive oil Curry powder, to taste Sautee vegetables in olive oil over medium heat until almost tender, stirring occasionally. Add rice and continue cooking, stirring frequently and making sure there is enough oil, until the rice is browned and coated. Ad curry powder to taste, stir and cook another minute or so, making sure it doesnt burn. Lower heat and ad enough broth or water to cook the rice. Bring to a simmer and then lower heat again. Cook, covered, till the rice is done. It might take a little more liquid than the rice would if you just cooked it without frying or adding the vegetables, so check it occasionally. Yes, in this dish, it is fine to check the rice. Variations: I have put the rice and vegetable mixture into a baking dish after it is fried and cooked it with pork chops over the top. This could be done with chicken as well, or maybe any other kind of meat. I have never tried hamburger, but that would have to be cooked first! Yesterday, I did not know that the rice was brown, but it just kept not getting cooked and stayed chewy. I had to add more water, and boiling water would have ben better than the cold I ended up adding. This would work with any rice except minute, which I never use anyway. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] The seeds are now labeled
They are all bagged up and labeled. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Broken Glass in Garbage Disposal
No, just have the plumber do it and stay safe. Besides, you are likely to have to call them anyway. But if you try it yourself, you might have both the plumber and medical bills. That really sounds awful. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Thursday, August 20, 2020 10:58 AM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Broken Glass in Garbage Disposal Yes, Suzanne, be safe and call the plumber. -Original Message- From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark Sent: Thursday, August 20, 2020 11:56 AM To: Suzanne Erb via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Broken Glass in Garbage Disposal That's a call to Maintenance and I bet Maintenance will call a Plumber in to handle this one. The Plumber likely will remove the disposal then flip it so it empties shards into a box then reinstall the disposal if it hasn't been used since the shards fell into the disposal. If the disposal got used after the shards fell into the disposal the Plumber won't even bother emptying the shards and simply box the disposal and replace the disposal with a new disposal unit. On Thu, 20 Aug 2020, Suzanne Erb via Cookinginthedark wrote: > Date: Thu, 20 Aug 2020 10:36:11 > From: Suzanne Erb via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: Suzanne Erb > Subject: [CnD] Broken Glass in Garbage Disposal > > Hello, > The subject says it all. Somehow, the glass lid for my crockpot just shattered into shards. Fortunately, it fell in the sink; however, some of the shards fell into the garbage disposal. I was able to get a majority of the glass out of the sink, but there is still a fair amount in the disposal. I am assuming that if any remains are not removed, the garbage disposal could become useless if shards get ground up in the disposal. > Any ideas for extracting the remaining shards? > Best Wishes, > 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 -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Update on labels and cards
I'm going to put the cards in another bag, possibly a zip lock. It will vary, depending on what it is, how big it is, and what kind of bag or container it is in. JI can reuse the bags, so it might not be as wasteful as it sounds. -Original Message- From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Wednesday, August 19, 2020 6:36 PM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Update on labels and cards In the freezer though, you might want the thicker labels. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Wednesday, August 19, 2020 5:34 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Update on labels and cards The cards got here today that are 100 pound weight. I looked again at the cheaper Amazon ones, and I think there are something like 76. If they are just a little thinner than these, they will be perfectly adequate for labeling. ___ 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] Update on labels and cards
The cards got here today that are 100 pound weight. I looked again at the cheaper Amazon ones, and I think there are something like 76. If they are just a little thinner than these, they will be perfectly adequate for labeling. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Labeling Decisions: cutting straight
I have ben doing that fold both ways thing for a long time. I can't cut or tear evenly, so the best I can do is do the c's and then fold both directions. That makies it easy to cut, well, almost straight. -Original Message- From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark Sent: Wednesday, August 19, 2020 11:19 AM To: Helen Whitehead via Cookinginthedark Cc: Jude DaShiell Subject: Re: [CnD] Labeling Decisions: cutting straight Well now, you might try this the next time you need to tear a perforation. Fold the perforation both ways before tearing. I remember once a student came to a Professor at Delaware Valley College once and said his password to log onto the computer didn't work. The Professor asked him if a student or professor had given him the password. The student said a professor had given him the password but didn't remember which professor. The Professor asked the student if he had the paper the login information was written and the student had the paper and gave it to the professor. The Professor told the student that a student assistant gave him that paper because the perforations were ragged. The professor told the class that all Professors at Delaware Valley College always fold their perforations both ways so the perforations tear easily and cleanly. I use that technique even today when I open food packages and it works as advertised for me. On Wed, 19 Aug 2020, Helen Whitehead via Cookinginthedark wrote: > Date: Wed, 19 Aug 2020 07:35:11 > From: Helen Whitehead via Cookinginthedark > > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead > Subject: Re: [CnD] Labeling Decisions: cutting straight > > If I'm writing out more than one label, on junk mail, I'll Braille a > line of C's, then fold it there, and it rips straight. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Richard Kuzma via Cookinginthedark > Sent: Tuesday, August 18, 2020 10:04 PM > To: cookinginthedark@acbradio.org > Cc: Richard Kuzma > Subject: Re: [CnD] Labeling Decisions > > Just a thought, > Holidays are coming, > Could just save some Christmas cards and use those. Just might be > heavey enough. > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Jude DaShiell via Cookinginthedark > Sent: Tuesday, August 18, 2020 9:57 PM > To: Dani Pagador via Cookinginthedark > Cc: Jude DaShiell > Subject: Re: [CnD] Labeling Decisions > > The technical term to use in the stationery shop is #100 weight card stock. > It even comes in larger sheets and not labeled as braille paper you > pay less. > > On Tue, 18 Aug 2020, Dani Pagador via Cookinginthedark wrote: > > > Date: Tue, 18 Aug 2020 21:05:05 > > From: Dani Pagador via Cookinginthedark > > > > To: cookinginthedark@acbradio.org > > Cc: Dani Pagador > > Subject: Re: [CnD] Labeling Decisions > > > > Mary, > > Glad you found something that works for you. > > > > I hope you get the index cards that are made on paper like what > > Braille paper is made of. I bought some a few years ago that is like > > the stuff really flimsy magazine covers are made of; boy was I > > surprised and unhappy when I opened the package. It doesn't hold up > > too well for long-term use and gets stuck in the interpoint index > > card slate. I think they changed the material to cut costs. Good for > > them maybe, but not for me. *sad smiley* > > > > More Later, > > Dani > > > > fo > > > > On 8/18/20, meward1954--- via Cookinginthedark > > wrote: > > > Thanks for everybody's suggestions for my labeling problem. > > > > > > I had to decide something about labeling. So I bought some 3 x 5 > > > index cards and an index card slate that is supposed to be for > > > that size. I also went ahead and bought some dymo tape and some > > > of those Braille labels with the holes at both ends and the elastic ties. > > > That way, I am ready for almost anything. I think that I will > > > just put the bags of seeds into other bags so that the paper > > > doesn't touch them and I can still read the labels through the > > > plastic. An awkward solution, but it will work for the little > > > tiny bags. The bigger > bags and containers can get the ones with the ties. > > > I > > > feel bad about using all these plastic bags, one to hold similar > > > products, one for each bag to hold it and the label, and one for > > > each > bag of seeds. > > > But some of t
Re: [CnD] Helen's Favorite Shepherd's Pie
I wish somebody could put a spell on my husband to make him think he likes shepherd's pie. That and cauliflower and spinach. And I know that he wishes that I liked tomatoes, pickle relish, yellow mustard, and spam, yuck! -Original Message- From: Cookinginthedark On Behalf Of Regina Marie via Cookinginthedark Sent: Wednesday, August 19, 2020 9:03 AM To: cookinginthedark@acbradio.org Cc: Regina Marie Subject: Re: [CnD] Helen's Favorite Shepherd's Pie This sounds like the way I do mine. I realize I may have written it misleadingly. You do combine meat and vegies. Put them on the bottom of the greased pan. (I combine with the gravy too.) Then spread potatoes on top as a crust and place uncooked canned biscuits or your own homemade biscuits around the sides to cook. I use about 4 cups or more of mashed potatoes because I usually make 2 pies. I also use 2 pounds ofmeat and one pound of the veggies I choose. With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Wednesday, August 19, 2020 2:50 AM To: cookinginthedark@acbradio.org Cc: m51penning...@gmail.com Subject: [CnD] Helen's Favorite Shepherd's Pie This one is really tasty. I make this one quite often. Helen's Favorite Shepherd's Pie 1 pound ground beef 1 onion, diced A can of corn, or frozen corn A can of Franco American beef gravy or a can of Campbell's mushroom soup Mashed potatoes Salt and pepper to taste. Fry ground beef up with onion. Peel and cube potatoes, cook, and mash. Add butter to potatoes, I don't usually add milk to them. Put ground beef in the bottom of a 9 by 13 pan. Then, top with corn, add gravy/soup, and top with mashed potatoes. I've never tried it with cheese yet. If you want the potatoes to be crispy on top, don't cover with foil. Bake for about 30 to 35 minutes, until heated through, at 350degrees. 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
