[CnD] Schwan's app
I just downloaded the app for swans and I find it to be very inaccessible. How do you guys use the app? Also, how do you read the instructions on the items that you order? Mary Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] African beef and Rice
Yes, just cook the rice on the side so it doesn't become mushy in slow cooker. Mary Sent from my iPhone On Feb 11, 2015, at 9:52 AM, Nancy Martin via Cookinginthedark cookinginthedark@acbradio.org wrote: Hi, I'd appreciate suggestions about what to substitute for the kidney beans. Thanks, Nancy - Original Message - From: Paula and James Muysenberg via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; John Kolwick john2...@suddenlink.net Sent: Tuesday, February 10, 2015 3:32 PM Subject: Re: [CnD] African beef and Rice John, Do you think this recipe would work in a slow cooker? When my family and I take food to a potluck, I like to bring it in a crockpot, so the food stays at a safe temperature. Paula On 2/10/2015 2:17 PM, John Kolwick via Cookinginthedark wrote: Recipe: African Beef and Rice Page 1 of 2 African Beef and Rice This delicious African style beef and rice is packed with flavors. It's a well balanced dish that has chunks of beef, lots of beans, and vegetables. The slow simmering develops lots of deliciousness, an excellent meal in a cold winter day. Ingredients 1 pound beef round steak cubed 2tablespoons vegetable oil 1 cup water 1 each bay leaf 1teaspoon salt 1/4 teaspoon red pepper flakes to taste 16 ounces kidney beans canned, drained 1 cup rice raw 2medium green bell pepper chopped 1 medium onion chopped 1 1/2teaspoons salt 1teaspoon curry powder 1/4 teaspoon black pepper Directions Preheat oven to 350°F (180°C). Brown beef in oil in skillet. Add water, bay leaf, salt and red pepper. Cover and simmer for 45 minutes. Drain beef, reserving broth. add enough water to make 2 cups liquid and pour all ingredients into 2 quart casserole dish, cover and bake in oven for 50 minutes. I have made this several times, I would cook the rice about 10 minutes longer than suggested. Also, I did not use a bay leaf because I did not have one. Also, the spices can be varied depending upon personal preferences. printed from: http://recipeland.com/recipes/recipe/african-beef-rice-10369 © 2015 www.RecipeLand.com All rights reserved. http://recipeland.com/recipes/recipe/print full/10369 2/10/2015 ___ 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] Ground beef
Whenever I roll the tortillas I end op breaking them in the process. Any suggestions? Mary Sent from my iPhone On Feb 8, 2015, at 8:31 PM, Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org wrote: How long do you fry them? You say for a couple seconds, but that wouldn't seem long enough, as, to me, a couple is two. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Sugar via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; 'Nancy Martin' nm72...@gmail.com Sent: Sunday, February 08, 2015 6:57 PM Subject: Re: [CnD] Ground beef Hi Nancy I do them all the time and it's not hard, just a bit time to prepare them. Take your corn tortilla, I use Mission or Guerro brand. Shred as much chicken or gground beef,or turkey your choice. Once you have browned the meat, or boiled and shredded chicken(you can also buy the chicken in a can with water,drain and ttear in to pieces as it's already cooked. Then add your extras like rice, cheese, salsa bell peppers, onions, whatever you like. Remember it shouldn't be to much because then it'll be difficult to roll up and keep rolled. I buy the roasted chicken already made and shred what I need then in a pan I place a little olive oil,red onions, green bell peppers, some salsa the chcken. I let that simmer a bit till it's soft especially the bell peppers about 10-15 minutes. At this time I will either spray my tortillas or run them through the olive oil once to soften them up and the get tootpicks ready. In a pan for the oven take the tortilla and fill them up and don't forget the cheese or jalepenos if you like,roll them up and insert the toothpick in the center or one at each end and if they re fat then maybe one in the center, nd 2 on each end,LOL Then in the oven they go, or if you have a deep fryer like I do then pop them in the basket and fry for a few secondas and there you go. In a ooven you may want to preheat 350 degrees and let them cook for about 20 minutes the latest, keep checking on them. I always deep fry them since it's easier and I am garenteed a crispy taquito. Hth sugarroll 'I have loved the stars too fondly to be fearful of the night. ~Sugar -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin via Cookinginthedark Sent: Sunday, February 08, 2015 10:20 AM To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com Subject: Re: [CnD] Ground beef Hi, I'd be interested to learn how you make taquitos. Maybe it is simpler than I suppose. Thanks, Nancy - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, February 04, 2015 6:51 PM Subject: [CnD] Ground beef So I have 3 pounds of ground beef defrosting in my fridge, can you guys please send some easy recipes so none of it goes to waste? 1 pound of Marty going to use for meatballs, another pound I'm going to use to make to Quito's, so please send me some recipes so I can use up the 3rd pound. Thanks, please make sure they are easy and yummy! Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] Ground beef
I've decided to use the 3rd pound for chile. Was thinking of trying a dark beer in it, how much does one suggest for a standard pot? Also, do I have to use coffee or will beer suffice? Sent from my iPhone On Feb 4, 2015, at 5:51 PM, sayegh.m...@gmail.com wrote: So I have 3 pounds of ground beef defrosting in my fridge, can you guys please send some easy recipes so none of it goes to waste? 1 pound of Marty going to use for meatballs, another pound I'm going to use to make to Quito's, so please send me some recipes so I can use up the 3rd pound. Thanks, please make sure they are easy and yummy! Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Ground beef
So I have 3 pounds of ground beef defrosting in my fridge, can you guys please send some easy recipes so none of it goes to waste? 1 pound of Marty going to use for meatballs, another pound I'm going to use to make to Quito's, so please send me some recipes so I can use up the 3rd pound. Thanks, please make sure they are easy and yummy! Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] freezing Macaroni and Cheese
Yes you can, would you please send the recipe? Mary Sent from my iPhone On Feb 4, 2015, at 5:18 PM, BIll Deatherage via Cookinginthedark cookinginthedark@acbradio.org wrote: Hello, After being inspired by a friend on face book I decided to make Macaroni and Cheese in the slow cooker. I made more than I planned so, I was wondering if I could freeze the Macaroni and Cheese? by the way, We got the power pressure cooker which also has the opsion to slow cook. Bill Deatherage ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Tirkey casserole recipes?
Maybe a turkey noodle one with peas, crushed ritz crackers for the top and either chicken broth or Alfredo sauce for flavor. Sent from my iPhone On Dec 27, 2014, at 12:54 PM, l.urie via Cookinginthedark cookinginthedark@acbradio.org wrote: Hi, Have quite a bit of leftover turkey. We've already had hot turkey sandwiches. So now I'm looking for something different. Anyone have turkey casserole recipes to share? Lee ___ 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] Frozen fish
How long and what temperature do I cook frozen fish? I'm thinking of putting them in foil packets and baking them. Mary Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Frozen fish
How long and what temperature do I cook frozen fish? I'm thinking of putting them in foil packets and baking them. Mary Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Frito Pie
How long can I bake a pan of it in the oven Sent from my iPhone On Dec 3, 2014, at 8:02 AM, Nicole Massey via Cookinginthedark cookinginthedark@acbradio.org wrote: The classic Frito pie is as follows. Note this is for a single serving, and it's up to the pie creator as to the proper balance. First put a layer of Frito corn chips in a bowl. Ladle chili, either homemade or canned, (Wolf brand is popular for this) over it. About half a can or a heaping cup of chili is a good balance to a cup of Fritos. Traditional Frito pie uses chili without beans, but those who prefer chili stew instead of unadulterated chili may choose to use beans. Dice up a single slice of onion and sprinkle on top, the top with shredded cheese. (About half a cup should be enough) Put it in the microwave with a paper towel over the bowl to prevent splattering and heat for 2.5-3 minutes. If you want you can dash it with a hot sauce or place sliced hot peppers on top. Another tactic is to sprinkle the Fritos with a hot sauce like Tabasco or Red Devil before adding the chili. Note also that the entire mixture can sit inside a warmed flour tortilla to make a chili pie burrito. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of ajackson212--- via Cookinginthedark Sent: Wednesday, December 03, 2014 8:01 AM To: cookinginthedark@acbradio.org Subject: [CnD] Frito Pie Hi, I looked up Freto pie on the internet because I was curious. It is chili con carne topped with crushed Frito Corn chips and shredded cheddar cheese, then baked. I think you could use your favorite chili recipe and top it with corn chips and shredded cheese and you would have Frito Pie. Hope this helps. Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Frito Pie
How long do I bake Sent from my iPhone On Dec 3, 2014, at 7:00 AM, ajackson212--- via Cookinginthedark cookinginthedark@acbradio.org wrote: Hi, I looked up Freto pie on the internet because I was curious. It is chili con carne topped with crushed Frito Corn chips and shredded cheddar cheese, then baked. I think you could use your favorite chili recipe and top it with corn chips and shredded cheese and you would have Frito Pie. Hope this helps. Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Fredo pie
Please give me some recipes for fredo pie? Also, how many eggs should I put in meat loaf? Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] OT: Questions about Non-24?
Please email me off list and we can talk about it. This doesn't pertain to cooking. Thanks, Mary Sent from my iPhone On Nov 25, 2014, at 11:48 AM, Claudia via Cookinginthedark cookinginthedark@acbradio.org wrote: I am wondering if anyone is currently taking the treatment for non-24 called hetlioz, and what your experiences were/are with it? Thanks. Claudia ___ 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] Turkey breast
How long should I cook turkey breast in the slow cooker? Should I cook it in broth, gravy, or what kind of liquid? Mary Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Oops disaster for long-time cook
This made my night, what a great invention Sent from my iPhone On Nov 8, 2014, at 9:54 PM, Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org wrote: Here's another one that happened to my Mom, who had good eyesight. She always made a double batch of oatmeal raisin cookies because they always disappeared too quickly. She reached for a bottle of vanilla extract and didn't look at it, because it was where the vanilla extract usually was. When the cookies were baking, something didn't smell right. There was a smell like someone had a barbecue going nearby. We couldn't track down the smell. I found out where it was coming from when I tasted the first cookie. Instead of vanilla extract, she had used liquid smoke!! For a long time, we kidded her about her new invention: Mom's Oatmeal Smokeys. Yes, oddly enough, we ate them all. It just took a lot longer to do it. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Vicki via Cookinginthedark cookinginthedark@acbradio.org To: Cookinginthedark@acbradio.org Sent: Saturday, November 08, 2014 9:50 PM Subject: [CnD] Oops disaster for long-time cook Hi Folks, I share this as it happened to me and I am a long-time cook. So don't get discouraged as you'll see, things happen to all of us, old or new cooks. You can laugh at me or with me whichever. I was making a sauce for meatballs that required some bouillon granules. I made a large batch as I was going to freeze it. Saw a jar in my cupboard that was the same size that I ordinarily get bouillon in. I opened it and sniffed and didn't look at the size of the granules. When I had eyes available, I discovered it was actually yeast. Oh brother. Had to regretably throw out the sauce. See, old cooks make mistakes sometimes too through carelessness. So much for that sauce. Lesson re-learned. So to all the new cooks out there, take care to know you have the right ingredient that you think you have. Sigh. As Always, Vicki To get information on how to purchase my CD write me at: keysfore...@comcast.net ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Shows
What's happened to the shows? Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Tater tots and meatballs
Hi guys, I am wondering if anybody has any recipes where I can use tater tots and meatballs? I have a bag of tater tots and a bag of meatballs in my freezer and I have somebody coming over on Wednesday and I do not have anything prepared so I figured I would use the odds and ends I have instead of going to the store. Please send suggestions! Mary Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Tater tots and meatballs
Nope this person comes once every two weeks and I am too broke right now to go to the store so I figure I would use what I have. Sent from my iPhone On Oct 6, 2014, at 10:18 AM, janbrown via Cookinginthedark cookinginthedark@acbradio.org wrote: Why not go to the store at least for something green or and for desert. This is company, no? Sent from my iPhone On Oct 6, 2014, at 9:10 AM, Nicole Massey via Cookinginthedark cookinginthedark@acbradio.org wrote: Well, in that situation I'd do one of the two following ideas. 1. Mix tater tots and meatballs, frozen, in a dish or crock pot with some sautéed onion and maybe a can of mushroom pieces and stems. Pour a can of cream of mushroom soup over it and sprinkle shredded cheddar cheese on top. Then bake (you'll need to decide how long to bake) or cook in the crock pot, covered, until the tater tots are done and the cheese is melted. (You'll need to test it and decide on how fast you want it to cook to determine what temperature you use on the crock pot) Or you could replace the soup with spaghetti sauce and the cheddar with parmesan. In this case I'd definitely opt for the onion and mushrooms, possibly even fresh sliced, and consider black olive slices and diced bell pepper too. You'll need to figure out the temperature particulars -- tater tots are cooked at around 400°f, while that'd be too hot for the meatballs, so you'll have to play with it a bit. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of sayegh.mary--- via Cookinginthedark Sent: Monday, October 06, 2014 11:08 AM To: cookinginthedark@acbradio.org Subject: [CnD] Tater tots and meatballs Hi guys, I am wondering if anybody has any recipes where I can use tater tots and meatballs? I have a bag of tater tots and a bag of meatballs in my freezer and I have somebody coming over on Wednesday and I do not have anything prepared so I figured I would use the odds and ends I have instead of going to the store. Please send suggestions! Mary Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ 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] No oven
Hi guys, I have this friend who's moving to this house where the oven doesn't work and he doesn't know how to use the stove. He wants to know how he can cook. Thanks Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] macaroni and cheese without the stovetop?
My suggestion, make homemade Mac and cheese if u want to cook using those methods. If you want craft, do it in the microwave. Sent from my iPhone On Sep 7, 2014, at 6:42 AM, Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org wrote: The subject line is what I want to do. Using a crock pot or the conventional oven, but not the stove top, I want to prepare 2 boxes of Kraft Macaroni and Cheese. Any suggestions? Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ 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] how to get the podcasts?
What's the podcatcher called? Sent from my iPhone On Sep 4, 2014, at 8:52 PM, Charles Rivard via Cookinginthedark cookinginthedark@acbradio.org wrote: I now have a podcatcher on my iPhone and it is an easily used one. So, can someone give the URL from which I can get the Cooking In The Dark automatically downloaded onto my storage medium? I've heard it mentioned on the show, but can't enter it as fast as Dale gives it. Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! ___ 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 broccoli and cauliflower
How long can broccoli or cauliflower last in the crisper in the bottom of your fridge? What about celery and carrots? Sent from my iPhone On Aug 11, 2014, at 3:18 PM, Regina Marie via Cookinginthedark cookinginthedark@acbradio.org wrote: I usually go by smell and broccoli and cauliflower that has turned really stinks bad. I believe the discoloration happens most easily when cut up for a dip tray or something and put out in the air. I like the tupperware server where you can put ice under their divided server. Also, squeezing a small amount of lemon or lime juice (verry small amount) will stop discoloration on fruits and veggies served at parties or carried in a lunchbox to work and not refrigerated. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead via Cookinginthedark Sent: Monday, August 11, 2014 2:01 PM To: cooking-in-the-dark Subject: [CnD] question about broccoli and cauliflower Hi everyone! I have a question regarding broccoli and cauliflower. I've been told that they can both turn color, if kept too long in the fridge. How would a blind person know, when that happens? I've had cauliflower in the fridge since last Tuesday, and I've cut all the floweret's off. To me, it smells ok, I did eat one piece and it was still crunchy. I'm hoping it's still good to eat. I was thinking of making soup with it. My husband doesn't like either vegetable. So how do you know, when it's gone bad? Thanks for all your advice. ___ 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] Red beans and rice
Would anyone please send super easy recipes for red beans and rice in the crockpot? I also have a question about festivals in the crockpot. But I'm cooking stuff like celery or potatoes can I put them in at the beginning or do I need to put them in more towards the end. I meant vegetables. Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cake
Any crock pot cake recipes? Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Breaded chicken
How long should I bake raw breaded chicken in the oven? For example, if it's a breast or thighs? Normally, when I just chicken and sauce I bake it at 350 for an hour, but I've never used any kind of breading so I would like to know. Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Salad Spicing Suggestions
Stick with the black pepper, yum! Sent from my iPhone On Jul 30, 2014, at 12:57 PM, Nicole Massey via Cookinginthedark cookinginthedark@acbradio.org wrote: Okay, I did a little research. Chile is known for its tomatoes and onions. I've found recipes with those two in it a lot. I think my onion averse guests are going to have to deal with it, as there'll be plenty of other stuff available. This opens up a couple of options, so this is what I'm thinking 1 can of green beans, drained 1 can of whole corn, drained 1 medium onion, chopped 2-3 large tomatoes, diced 1 small bunch of cilantro, chopped Olive oil (not sure just how much to use of this, so I'll put it in in quarter cup increments) 1 teaspoon of Italian seasoning Salt and fresh ground black pepper to taste. I'll mix the ingredients in order in a bowl and chill before serving to give it all time to settle. I'm tempted to replace the black pepper with 1/8tsp of cayenne and 7/8 tsp of sugar to create a sweet and sour effect, but I think I'll leave that experiment for later. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy via Cookinginthedark Sent: Wednesday, July 30, 2014 1:48 PM To: cookinginthedark@acbradio.org; 'Betty Emmons' Subject: Re: [CnD] Salad Spicing Suggestions Those would be great for making your own Italian salad dressing: basil, oregano, thyme and rosemary. I like rosemary on potatoes and also on chicken! Courage is fear that has said its prayers! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Betty Emmons via Cookinginthedark Sent: Wednesday, July 30, 2014 9:26 AM To: cookinginthedark@acbradio.org; Nicole Massey Subject: Re: [CnD] Salad Spicing Suggestions basil origno, thine rosemary Betty Emmons - Original Message - From: Nicole Massey via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Wednesday, July 30, 2014 7:42 AM Subject: [CnD] Salad Spicing Suggestions Back in December/January a friend of mine did a class down in Chile, and while she was there she was accompanied by a load of young vegetarians as fellow students. The cooking staff there didn't know what to fix for them, so they'd do things like open a can of green beans and a can of corn and dice up some tomatoes into it to make a salad. My friend said this was fairly bland. I'd like to do something like that for a fall harvest gathering I'm hosting this Saturday, but it needs spicing. I'm avoiding peppers, because I have folks coming who don't do spicy foods. (not even onions and garlic) So I need suggestions for some spicing for this particular Chilean salad that will add flavor without adding fire. Anyone got any suggestions? ___ 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] Minature meatballs
Can these be baked and how long? Sent from my iPhone On Jul 22, 2014, at 4:09 PM, RJ via Cookinginthedark cookinginthedark@acbradio.org wrote: Tonight I added them to Mung bean soup. Also good in wedding soup and others 1 pound of ground lean meat 1/2 c of Italian bread crumbs 1 or two eggs. Depends on the driest of the mixture 3 large cloves of fresh garlic (finely minced) 1/2 teaspoon of salt 1/8 teaspoon of black pepper blend everything well. Make meatballs about 3/8 of a inch, round. In a none stick skillet coat the bottom with olive oil. Fry up the meatballs, turn every now and than to fry all sides. About 8 to 10 minutes RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Jalapéo cream cheese
Anyone have easy recipes for jalapeño cream cheese? Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Turkey burgers
For how long and at what temp can I bake turkey patties? Do I have to flip them? These are homemade patties. Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Turkey burgers
Thawed Sent from my iPhone On Jul 19, 2014, at 4:34 PM, Sharon via Cookinginthedark cookinginthedark@acbradio.org wrote: Is that with them frozen or thawed? Sharon -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Saturday, July 19, 2014 6:11 PM To: cookinginthedark@acbradio.org; sayegh.m...@gmail.com Subject: Re: [CnD] Turkey burgers 350 F and the average is 35 minutes. A inside temperature is 165 to 175 degrees with a meat thermometer - Original Message - From: sayegh.mary--- via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org Sent: Saturday, July 19, 2014 5:21 PM Subject: [CnD] Turkey burgers For how long and at what temp can I bake turkey patties? Do I have to flip them? These are homemade patties. Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Rice crock pot
How do I make a soup in the crockpot using rice without it becoming soggy? They always say to not add rice in the beginning and wait towards the end, but I am not sure when to put it in. Suggestions? Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
