Re: [CnD] Cooking in the Dark Podcasts/Shows
I was finally able to subscribe to this podcast on my iPhone. I had to do this through Safari. Thanks for re-posting the web site. Becky from Georgia -Original Message- From: Steve Stewart via Cookinginthedark Sent: Thursday, January 29, 2015 1:12 PM To: cookinginthedark@acbradio.org ; Sandy Subject: Re: [CnD] Cooking in the Dark Podcasts/Shows sandy, go to www.cookinginthedark.libsyn.com/rss Steve Stewart CnD Moderator Email; cookda...@suddenlink.net -Original Message- From: Sandy via Cookinginthedark Sent: Thursday, January 29, 2015 11:02 AM To: cookinginthedark@acbradio.org ; 'John Diakogeorgiou' Subject: [CnD] Cooking in the Dark Podcasts/Shows Could someone kindly post how to get the cooking in the dark podcast/shows? thanks! Fear is just excitement in need of an attitude adjustment! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of John Diakogeorgiou via Cookinginthedark Sent: Thursday, January 29, 2015 9:19 AM To: cookinginthedark@acbradio.org; Sugar Subject: Re: [CnD] Sugar's Lasagna One thing which makes lasagna taste really good is to mix a bit of your sauce into the cheese mixture. On 1/28/15, Sugar via Cookinginthedark wrote: Sugar's Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use "hillshire" smoked Italian sausage) salt for boiling water 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don't forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Syl 'I have loved the stars too fondly to be fearful of the night. ~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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking in the Dark Podcasts/Shows
Oh great thanks Jan. Was wondering how to get to it without a catcher..smile sugar '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 Jan via Cookinginthedark Sent: Thursday, January 29, 2015 7:58 PM To: cookinginthedark@acbradio.org; 'Steve Stewart' Subject: Re: [CnD] Cooking in the Dark Podcasts/Shows That's if you have a podcatcher, isn't it? I just go to the link without the /rss and then go to whatever date or show I want and download it manually. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Steve Stewart via Cookinginthedark Sent: Thursday, January 29, 2015 1:12 PM To: cookinginthedark@acbradio.org; Sandy Subject: Re: [CnD] Cooking in the Dark Podcasts/Shows sandy, go to www.cookinginthedark.libsyn.com/rss Steve Stewart CnD Moderator Email; cookda...@suddenlink.net -Original Message- From: Sandy via Cookinginthedark Sent: Thursday, January 29, 2015 11:02 AM To: cookinginthedark@acbradio.org ; 'John Diakogeorgiou' Subject: [CnD] Cooking in the Dark Podcasts/Shows Could someone kindly post how to get the cooking in the dark podcast/shows? thanks! Fear is just excitement in need of an attitude adjustment! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of John Diakogeorgiou via Cookinginthedark Sent: Thursday, January 29, 2015 9:19 AM To: cookinginthedark@acbradio.org; Sugar Subject: Re: [CnD] Sugar's Lasagna One thing which makes lasagna taste really good is to mix a bit of your sauce into the cheese mixture. On 1/28/15, Sugar via Cookinginthedark wrote: > Sugar's Lasagna > > My Daniel just loves all the beef in it! > > Ingrediants: > 2lbs of lean beef(4%) > 2lbs of mozarela(saving a cup for topping) > 1 16oz. Parmesan cheese(kraft in container) > 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg > egg salt and pepper to taste > 12 lasagna noodles(boiling 2-3 extras in case one breaks) > 1 can black, pitted olives > 1sm. green pepper > 1sm. red pepper > 1sm. red onion > garlic to taste > (Italian sausage(mild) > at times I use "hillshire" smoked Italian sausage) salt for boiling > water > 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted > garlic with mushrooms) Pam( to spray cassarole dish > > Instructions: > in a rolling boil of hot water, place noodles up to 12 minutes, or > until noodles are slightly soften while noodles are boiling, heat and > brown meat and sausage, and since I use the 4% lean beef, no need to > drain... > adding veggies, all chopped, continue to stir, then pour entire > speghetti sauce in, for a slow simmer(don't forget to season your beef > with your choice of spices) preheat oven at 350 degrees for 15 > minutes: > on a piece of foil, lay out noodles to cool, being careful not to burn > your fingers...smile... > now mix your cheeses, placing all cheeses in a bowl, and the egg, as > the egg plays like a glue remember to save at least 1 cup of mozeralla > for topping. > mix all together until a dough like substance, making sure egg has > been broken and spread through out mixture. > Add some pepper to cheese about half a tea spoon, or to taste Now the > fun begins! > 1st layer: your meat sauce > 2nd: noodles > 3: cheese > repeat for 3 layers, being very generous with cheese, as you may have > some left over, if that happens, and you have a few noodles left, take > all left overs and roll up and place in oven for bit size stuffed noodles. > the same foil paper you used to place the noodles on, can be used to > cover lasagna . > bake for 35-45 minutes, or until all melted remember your meat has > already been browned... > last 15 minutes, remove foil and let sit for a few minutes more > removing out of the oven, to cool for about 10 minutes before sliceing. > > Enjoy > Syl > > > 'I have loved the stars too fondly to be fearful of the night. > ~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/ma
Re: [CnD] Cooking in the Dark Podcasts/Shows
That's if you have a podcatcher, isn't it? I just go to the link without the /rss and then go to whatever date or show I want and download it manually. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Steve Stewart via Cookinginthedark Sent: Thursday, January 29, 2015 1:12 PM To: cookinginthedark@acbradio.org; Sandy Subject: Re: [CnD] Cooking in the Dark Podcasts/Shows sandy, go to www.cookinginthedark.libsyn.com/rss Steve Stewart CnD Moderator Email; cookda...@suddenlink.net -Original Message- From: Sandy via Cookinginthedark Sent: Thursday, January 29, 2015 11:02 AM To: cookinginthedark@acbradio.org ; 'John Diakogeorgiou' Subject: [CnD] Cooking in the Dark Podcasts/Shows Could someone kindly post how to get the cooking in the dark podcast/shows? thanks! Fear is just excitement in need of an attitude adjustment! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of John Diakogeorgiou via Cookinginthedark Sent: Thursday, January 29, 2015 9:19 AM To: cookinginthedark@acbradio.org; Sugar Subject: Re: [CnD] Sugar's Lasagna One thing which makes lasagna taste really good is to mix a bit of your sauce into the cheese mixture. On 1/28/15, Sugar via Cookinginthedark wrote: > Sugar's Lasagna > > My Daniel just loves all the beef in it! > > Ingrediants: > 2lbs of lean beef(4%) > 2lbs of mozarela(saving a cup for topping) > 1 16oz. Parmesan cheese(kraft in container) > 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg > egg salt and pepper to taste > 12 lasagna noodles(boiling 2-3 extras in case one breaks) > 1 can black, pitted olives > 1sm. green pepper > 1sm. red pepper > 1sm. red onion > garlic to taste > (Italian sausage(mild) > at times I use "hillshire" smoked Italian sausage) salt for boiling > water > 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted > garlic with mushrooms) Pam( to spray cassarole dish > > Instructions: > in a rolling boil of hot water, place noodles up to 12 minutes, or > until noodles are slightly soften while noodles are boiling, heat and > brown meat and sausage, and since I use the 4% lean beef, no need to > drain... > adding veggies, all chopped, continue to stir, then pour entire > speghetti sauce in, for a slow simmer(don't forget to season your beef > with your choice of spices) preheat oven at 350 degrees for 15 > minutes: > on a piece of foil, lay out noodles to cool, being careful not to burn > your fingers...smile... > now mix your cheeses, placing all cheeses in a bowl, and the egg, as > the egg plays like a glue remember to save at least 1 cup of mozeralla > for topping. > mix all together until a dough like substance, making sure egg has > been broken and spread through out mixture. > Add some pepper to cheese about half a tea spoon, or to taste Now the > fun begins! > 1st layer: your meat sauce > 2nd: noodles > 3: cheese > repeat for 3 layers, being very generous with cheese, as you may have > some left over, if that happens, and you have a few noodles left, take > all left overs and roll up and place in oven for bit size stuffed noodles. > the same foil paper you used to place the noodles on, can be used to > cover lasagna . > bake for 35-45 minutes, or until all melted remember your meat has > already been browned... > last 15 minutes, remove foil and let sit for a few minutes more > removing out of the oven, to cool for about 10 minutes before sliceing. > > Enjoy > Syl > > > 'I have loved the stars too fondly to be fearful of the night. > ~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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking in the Dark Podcasts/Shows
Also, if you have an iDevice, you can get the cooking in the dark shows through an app called "iBlink radio", which is free from the iTunes store. When searching, pay attention to the spelling. You can also get them using any pod catcher from the URL that Steve gave, if you don't want to get another app other than what you already have for this purpose. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Regina Marie via Cookinginthedark" To: ; "'Steve Stewart'" ; "'Sandy'" Sent: Thursday, January 29, 2015 12:35 PM Subject: Re: [CnD] Cooking in the Dark Podcasts/Shows The Cooking in the Dark shows are also broadcast on http://www.jandjfm.com. This is at 5PM PST, 8PM EST every Sunday. Our free smart phone app for Blackberry, Apple, and Android devices is http://server.nobexrc.com/share.aspx?stationid=36909 and must be downloaded from your phone. *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 Steve Stewart via Cookinginthedark Sent: Thursday, January 29, 2015 10:12 AM To: cookinginthedark@acbradio.org; Sandy Subject: Re: [CnD] Cooking in the Dark Podcasts/Shows sandy, go to www.cookinginthedark.libsyn.com/rss Steve Stewart CnD Moderator Email; cookda...@suddenlink.net -Original Message- From: Sandy via Cookinginthedark Sent: Thursday, January 29, 2015 11:02 AM To: cookinginthedark@acbradio.org ; 'John Diakogeorgiou' Subject: [CnD] Cooking in the Dark Podcasts/Shows Could someone kindly post how to get the cooking in the dark podcast/shows? thanks! Fear is just excitement in need of an attitude adjustment! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of John Diakogeorgiou via Cookinginthedark Sent: Thursday, January 29, 2015 9:19 AM To: cookinginthedark@acbradio.org; Sugar Subject: Re: [CnD] Sugar's Lasagna One thing which makes lasagna taste really good is to mix a bit of your sauce into the cheese mixture. On 1/28/15, Sugar via Cookinginthedark wrote: Sugar's Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use "hillshire" smoked Italian sausage) salt for boiling water 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don't forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Syl 'I have loved the stars too fondly to be fearful of the night. ~Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___
Re: [CnD] Cooking in the Dark Podcasts/Shows
Well, nuts. I almost had it right. Be sure to listen to show 299. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Steve Stewart via Cookinginthedark" To: ; "Sandy" Sent: Thursday, January 29, 2015 12:12 PM Subject: Re: [CnD] Cooking in the Dark Podcasts/Shows sandy, go to www.cookinginthedark.libsyn.com/rss Steve Stewart CnD Moderator Email; cookda...@suddenlink.net -Original Message- From: Sandy via Cookinginthedark Sent: Thursday, January 29, 2015 11:02 AM To: cookinginthedark@acbradio.org ; 'John Diakogeorgiou' Subject: [CnD] Cooking in the Dark Podcasts/Shows Could someone kindly post how to get the cooking in the dark podcast/shows? thanks! Fear is just excitement in need of an attitude adjustment! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of John Diakogeorgiou via Cookinginthedark Sent: Thursday, January 29, 2015 9:19 AM To: cookinginthedark@acbradio.org; Sugar Subject: Re: [CnD] Sugar's Lasagna One thing which makes lasagna taste really good is to mix a bit of your sauce into the cheese mixture. On 1/28/15, Sugar via Cookinginthedark wrote: Sugar's Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use "hillshire" smoked Italian sausage) salt for boiling water 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don't forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Syl 'I have loved the stars too fondly to be fearful of the night. ~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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking in the Dark Podcasts/Shows
The Cooking in the Dark shows are also broadcast on http://www.jandjfm.com. This is at 5PM PST, 8PM EST every Sunday. Our free smart phone app for Blackberry, Apple, and Android devices is http://server.nobexrc.com/share.aspx?stationid=36909 and must be downloaded from your phone. *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 Steve Stewart via Cookinginthedark Sent: Thursday, January 29, 2015 10:12 AM To: cookinginthedark@acbradio.org; Sandy Subject: Re: [CnD] Cooking in the Dark Podcasts/Shows sandy, go to www.cookinginthedark.libsyn.com/rss Steve Stewart CnD Moderator Email; cookda...@suddenlink.net -Original Message- From: Sandy via Cookinginthedark Sent: Thursday, January 29, 2015 11:02 AM To: cookinginthedark@acbradio.org ; 'John Diakogeorgiou' Subject: [CnD] Cooking in the Dark Podcasts/Shows Could someone kindly post how to get the cooking in the dark podcast/shows? thanks! Fear is just excitement in need of an attitude adjustment! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of John Diakogeorgiou via Cookinginthedark Sent: Thursday, January 29, 2015 9:19 AM To: cookinginthedark@acbradio.org; Sugar Subject: Re: [CnD] Sugar's Lasagna One thing which makes lasagna taste really good is to mix a bit of your sauce into the cheese mixture. On 1/28/15, Sugar via Cookinginthedark wrote: > Sugar's Lasagna > > My Daniel just loves all the beef in it! > > Ingrediants: > 2lbs of lean beef(4%) > 2lbs of mozarela(saving a cup for topping) > 1 16oz. Parmesan cheese(kraft in container) > 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg > egg salt and pepper to taste > 12 lasagna noodles(boiling 2-3 extras in case one breaks) > 1 can black, pitted olives > 1sm. green pepper > 1sm. red pepper > 1sm. red onion > garlic to taste > (Italian sausage(mild) > at times I use "hillshire" smoked Italian sausage) salt for boiling > water > 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted > garlic with mushrooms) Pam( to spray cassarole dish > > Instructions: > in a rolling boil of hot water, place noodles up to 12 minutes, or > until noodles are slightly soften while noodles are boiling, heat and > brown meat and sausage, and since I use the 4% lean beef, no need to > drain... > adding veggies, all chopped, continue to stir, then pour entire > speghetti sauce in, for a slow simmer(don't forget to season your beef > with your choice of spices) preheat oven at 350 degrees for 15 > minutes: > on a piece of foil, lay out noodles to cool, being careful not to burn > your fingers...smile... > now mix your cheeses, placing all cheeses in a bowl, and the egg, as > the egg plays like a glue remember to save at least 1 cup of mozeralla > for topping. > mix all together until a dough like substance, making sure egg has > been broken and spread through out mixture. > Add some pepper to cheese about half a tea spoon, or to taste Now the > fun begins! > 1st layer: your meat sauce > 2nd: noodles > 3: cheese > repeat for 3 layers, being very generous with cheese, as you may have > some left over, if that happens, and you have a few noodles left, take > all left overs and roll up and place in oven for bit size stuffed noodles. > the same foil paper you used to place the noodles on, can be used to > cover lasagna . > bake for 35-45 minutes, or until all melted remember your meat has > already been browned... > last 15 minutes, remove foil and let sit for a few minutes more > removing out of the oven, to cool for about 10 minutes before sliceing. > > Enjoy > Syl > > > 'I have loved the stars too fondly to be fearful of the night. > ~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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking in the Dark Podcasts/Shows
Not totally sure about this, but try www.cookinginthed...@libsyn.com If that doesn't work, try cookinginthed...@www.libsyn.com --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Sandy via Cookinginthedark" To: ; "'John Diakogeorgiou'" Sent: Thursday, January 29, 2015 11:02 AM Subject: [CnD] Cooking in the Dark Podcasts/Shows Could someone kindly post how to get the cooking in the dark podcast/shows? thanks! Fear is just excitement in need of an attitude adjustment! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of John Diakogeorgiou via Cookinginthedark Sent: Thursday, January 29, 2015 9:19 AM To: cookinginthedark@acbradio.org; Sugar Subject: Re: [CnD] Sugar's Lasagna One thing which makes lasagna taste really good is to mix a bit of your sauce into the cheese mixture. On 1/28/15, Sugar via Cookinginthedark wrote: Sugar's Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use "hillshire" smoked Italian sausage) salt for boiling water 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don't forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Syl 'I have loved the stars too fondly to be fearful of the night. ~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] Cooking in the Dark Podcasts/Shows
sandy, go to www.cookinginthedark.libsyn.com/rss Steve Stewart CnD Moderator Email; cookda...@suddenlink.net -Original Message- From: Sandy via Cookinginthedark Sent: Thursday, January 29, 2015 11:02 AM To: cookinginthedark@acbradio.org ; 'John Diakogeorgiou' Subject: [CnD] Cooking in the Dark Podcasts/Shows Could someone kindly post how to get the cooking in the dark podcast/shows? thanks! Fear is just excitement in need of an attitude adjustment! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of John Diakogeorgiou via Cookinginthedark Sent: Thursday, January 29, 2015 9:19 AM To: cookinginthedark@acbradio.org; Sugar Subject: Re: [CnD] Sugar's Lasagna One thing which makes lasagna taste really good is to mix a bit of your sauce into the cheese mixture. On 1/28/15, Sugar via Cookinginthedark wrote: Sugar's Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use "hillshire" smoked Italian sausage) salt for boiling water 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don't forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Syl 'I have loved the stars too fondly to be fearful of the night. ~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
