Re: [CnD] Recipe needed

[Joy Baade via Cookinginthedark]

Yes, that is exaactly what I am looking for. Maybe I spelled it wrong, or maybe 
there is more than one way to spell it.

On Oct 2, 2020 2:49 PM, Andrew Niven via Cookinginthedark 
 wrote:
>
> Hi Joy. 
>
> I'm afraid I don't have a recipe, but are you looking for the Dutch 
> cookie called Speculaas? 
>
> Cheers 
>
> Andrew 
>
>
> On 3/10/2020 3:05 am, Joy Baade via Cookinginthedark wrote: 
> > The familiar, recognizable store name for them is Windmill Cookies. 
> > 
> > When they are homemade, they are often called Spekulos Cookies. 
> > 
> > Thank you for asking and also for the salmon recipe. 
> > 
> > Joy 
> > 
> > On Oct 2, 2020 9:28 AM, Jennifer Thompson via Cookinginthedark 
> >  wrote: 
> >> I have never heard of this cookie or butter what is it? 
> >> 
> >> 
> >> -Original Message- 
> >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On 
> >> Behalf Of Joy Baade via Cookinginthedark 
> >> Sent: Friday, October 2, 2020 6:25 AM 
> >> To: cookinginthedark@acbradio.org 
> >> Cc: Joy Baade  
> >> Subject: [CnD] Recipe needed 
> >> 
> >> Good morning. Does anyone have a recipe for Spekulos Cookies or Spekulos 
> >> Butter? My aunt loves the cookies, and I thought I would make the cookies 
> >> and the butter for her. 
> >> 
> >> Thank you in advance for your help. 
> >> 
> >> Joy 
> >> ___ 
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> >> 
> >> ___ 
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Re: [CnD] Recipe needed

[diane.fann7--- via Cookinginthedark]

Kingarthurflour.com has recipes and molds and rolling springerle pins for
these cookies. You can also buy the spice blend for speculaas cookies.

-Original Message-
From: Cookinginthedark  On Behalf Of
Andrew Niven via Cookinginthedark
Sent: Friday, October 2, 2020 2:50 PM
To: cookinginthedark@acbradio.org
Cc: Andrew Niven 
Subject: Re: [CnD] Recipe needed

Hi Joy.

I'm afraid I don't have a recipe, but are you looking for the Dutch cookie
called Speculaas?

Cheers

Andrew


On 3/10/2020 3:05 am, Joy Baade via Cookinginthedark wrote:
> The familiar, recognizable store name for them is Windmill Cookies.
>
> When they are homemade, they are often called Spekulos Cookies.
>
> Thank you for asking and also for the salmon recipe.
>
> Joy
>
> On Oct 2, 2020 9:28 AM, Jennifer Thompson via Cookinginthedark
 wrote:
>> I have never heard of this cookie or butter what is it?
>>
>>
>> -Original Message-
>> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
>> On Behalf Of Joy Baade via Cookinginthedark
>> Sent: Friday, October 2, 2020 6:25 AM
>> To: cookinginthedark@acbradio.org
>> Cc: Joy Baade 
>> Subject: [CnD] Recipe needed
>>
>> Good morning. Does anyone have a recipe for Spekulos Cookies or 
>> Spekulos Butter? My aunt loves the cookies, and I thought I would 
>> make the cookies and the butter for her.
>>
>> Thank you in advance for your help.
>>
>> Joy
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>> ___
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>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Recipe needed

[Andrew Niven via Cookinginthedark]

Hi Joy.

I'm afraid I don't have a recipe, but are you looking for the Dutch 
cookie called Speculaas?


Cheers

Andrew


On 3/10/2020 3:05 am, Joy Baade via Cookinginthedark wrote:

The familiar, recognizable store name for them is Windmill Cookies.

When they are homemade, they are often called Spekulos Cookies.

Thank you for asking and also for the salmon recipe.

Joy

On Oct 2, 2020 9:28 AM, Jennifer Thompson via Cookinginthedark 
 wrote:

I have never heard of this cookie or butter what is it?


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Joy Baade via Cookinginthedark
Sent: Friday, October 2, 2020 6:25 AM
To: cookinginthedark@acbradio.org
Cc: Joy Baade 
Subject: [CnD] Recipe needed

Good morning. Does anyone have a recipe for Spekulos Cookies or Spekulos
Butter? My aunt loves the cookies, and I thought I would make the cookies
and the butter for her.

Thank you in advance for your help.

Joy
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Re: [CnD] Recipe needed

[Jennifer Thompson via Cookinginthedark]

Thanks and you are welcome.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Joy Baade via Cookinginthedark
Sent: Friday, October 2, 2020 9:06 AM
To: Jennifer Thompson via Cookinginthedark 
Cc: Joy Baade 
Subject: Re: [CnD] Recipe needed

The familiar, recognizable store name for them is Windmill Cookies.

When they are homemade, they are often called Spekulos Cookies.

Thank you for asking and also for the salmon recipe.

Joy

On Oct 2, 2020 9:28 AM, Jennifer Thompson via Cookinginthedark
 wrote:
>
> I have never heard of this cookie or butter what is it? 
>
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
> On Behalf Of Joy Baade via Cookinginthedark
> Sent: Friday, October 2, 2020 6:25 AM
> To: cookinginthedark@acbradio.org
> Cc: Joy Baade 
> Subject: [CnD] Recipe needed
>
> Good morning. Does anyone have a recipe for Spekulos Cookies or 
> Spekulos Butter? My aunt loves the cookies, and I thought I would make 
> the cookies and the butter for her.
>
> Thank you in advance for your help. 
>
> Joy
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Recipe needed

[Joy Baade via Cookinginthedark]

The familiar, recognizable store name for them is Windmill Cookies.

When they are homemade, they are often called Spekulos Cookies.

Thank you for asking and also for the salmon recipe.

Joy

On Oct 2, 2020 9:28 AM, Jennifer Thompson via Cookinginthedark 
 wrote:
>
> I have never heard of this cookie or butter what is it? 
>
>
> -Original Message- 
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On 
> Behalf Of Joy Baade via Cookinginthedark 
> Sent: Friday, October 2, 2020 6:25 AM 
> To: cookinginthedark@acbradio.org 
> Cc: Joy Baade  
> Subject: [CnD] Recipe needed 
>
> Good morning. Does anyone have a recipe for Spekulos Cookies or Spekulos 
> Butter? My aunt loves the cookies, and I thought I would make the cookies 
> and the butter for her. 
>
> Thank you in advance for your help. 
>
> Joy 
> ___ 
> Cookinginthedark mailing list 
> Cookinginthedark@acbradio.org 
> http://acbradio.org/mailman/listinfo/cookinginthedark 
>
> ___ 
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> Cookinginthedark@acbradio.org 
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Re: [CnD] Recipe needed

[Jennifer Thompson via Cookinginthedark]

I have never heard of this cookie or butter what is it?


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Joy Baade via Cookinginthedark
Sent: Friday, October 2, 2020 6:25 AM
To: cookinginthedark@acbradio.org
Cc: Joy Baade 
Subject: [CnD] Recipe needed

Good morning. Does anyone have a recipe for Spekulos Cookies or Spekulos
Butter? My aunt loves the cookies, and I thought I would make the cookies
and the butter for her.

Thank you in advance for your help.

Joy
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Re: [CnD] recipe needed

[Dena Polston via Cookinginthedark]

Hi folks,

I have been on this list a long long time. I thought I had gotten a
horseradish sauce recipe from the list to have with prime rib. Would some of
you who have been on the list search to see if you have any recipes for this
from years ago. I can't find it now. Your help would be much appreciated.
All have a great day!

Dena from Indiana

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Re: [CnD] recipe needed

[Penny Reeder via Cookinginthedark]

Here's one we enjoy:
Enchiladas Verdes
Ingredients
For the chicken (or use 1 1/4 pounds leftover or store-bought roast chicken):
*   2 pounds bone-in chicken thighs or breasts, or a mixture
*   1 small white onion, cut in half
*   4 cloves of garlic
*   1 tablespoon kosher salt
For the salsa verde:
*   1 pound fresh tomatillos, husked, rinsed and cut into quarters (use
canned if you can't find
fresh)
*   1 small white onion, peeled and chopped
*   1 clove of garlic, peeled and chopped
*   2 serrano chiles or more to taste, seeds removed if you want it less
spicy, stemmed and roughly
chopped
*   4 to 5 tender stems of fresh cilantro, with leaves, roughly chopped
*   Salt to taste
For the enchiladas:
*   1/2 cup neutral oil, like canola
*   12 yellow corn tortillas
*   1 cup crumbled queso fresco or cotija cheese
*   1 cup Mexican crema, or use crème fraîche or sour cream
*   1 medium-size white onion, peeled and chopped (optional)

Preparation
1.  Prepare the chicken: Place chicken parts in a large saucepan with
onion, garlic and salt, and cover with water. Heat pan over high
heat until liquid comes to a boil, then reduce heat to medium and let
simmer until chicken is cooked through, about 20 to 25
minutes. Remove chicken and let cool, reserving stock for another use.
Using your fingers or two forks, shred meat from chicken
and reserve, discarding skin and bones. (Alternatively, shred meat
from leftover or store-bought roast chicken and set aside.)
2.  Meanwhile, heat oven to 375, and make the salsa verde: Combine
tomatillos, onion, garlic, serranos and cilantro in a blender or
food processor and purée until smooth, adding water as needed to thin
it out a little. Season with salt to taste.
3.  Prepare the tortillas: In medium sauté pan set over medium-high
heat, heat oil until it begins to shimmer. Using tongs or a wide
spatula, place a tortilla in the hot fat; it should start to bubble
immediately. Heat tortilla for about 10 seconds a side, until soft and
lightly browned. Remove tortilla and set on a rack set over a baking
pan, or just on a baking pan if you don't have a rack. Repeat
with remaining tortillas, working quickly.
4.  Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa
verde in the bottom of a 9-by-13-inch baking pan and spread it out
a little. Roll a few tablespoons of shredded chicken into each
tortilla with a teaspoon or so of salsa verde and place it seam-side
down in the pan, nestling each one against the last. Ladle salsa verde
over top of rolled tortillas and sprinkle with about half the
crumbled cheese.
5.  Transfer to oven and bake until sauce bubbles and cheese is melted,
about 15 minutes. Dot with crema, sprinkle with remaining
cheese and, if using, chopped onion, then serve immediately.
NOTE: Cooks' notes suggest, microwaving the whole stack of corn
tortillas for 10-20 seconds, then keeping covered with a
kitchen towel to preserve moisture, and dragging each one separately
through the verde sauce before filling with the mixture of
sauce and chicken. Also, using Hatch Brand Salsa Verde instead of
making your own.


On 3/6/19, Nicole Massey via Cookinginthedark
 wrote:
> Okay, here's some search terms for you. Find an assembly method that works
> for you and use it for everything, as the way they go together doesn't
> change unless you change styles -- restaurant/rolled or homestyle/stacked.
> Chicken Ranchero Enchiladas
> Sour Cream Enchiladas
> Beef enchiladas
> Cheese enchiladas
> Verde enchiladas
> Any recipe site is going to have a lot of these types of recipes, along with
> others.
> A lot of beef enchilada recipes will call for ground beef. I find that it's
> a better result if you use "chili meat", a coarser grind. Most of the best
> restaurants spice the meat and cook it slow on a grill, and it may be
> possible to do this in a slow cooker.
>
> -Original Message-
> From: Lois Swartz via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, March 06, 2019 6:21 PM
> To: cookinginthedark@acbradio.org
> Cc: Lois Swartz 
> Subject: Re: [CnD] recipe needed
>
> Nicole, Thank you for the help! My son asked me to get some recipes.
>
> Lois
>
> -Original Message-
> From: Nicole Massey via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Wednesday, March 06, 2019 6:05 PM
> To: cookinginthedark@acbradio.org
> Cc: Nicole Massey 
> Subject: Re: [CnD] recipe needed
>
> Okay, what kind? Enchiladas consist of three elements -- filling, tortillas
> (most often corn tortillas blanched in warm chicken stock to make them
> pliable) and sauce. Fillings can range from cheese to beef, pork, chicken,
> chicken and spinach, or the rare veggies, while sauces range from chili con
> carne, sour cream sauce, Verde sauce, ranch

Re: [CnD] recipe needed

[Nicole Massey via Cookinginthedark]

Okay, here's some search terms for you. Find an assembly method that works for 
you and use it for everything, as the way they go together doesn't change 
unless you change styles -- restaurant/rolled or homestyle/stacked.
Chicken Ranchero Enchiladas
Sour Cream Enchiladas
Beef enchiladas
Cheese enchiladas
Verde enchiladas
Any recipe site is going to have a lot of these types of recipes, along with 
others.
A lot of beef enchilada recipes will call for ground beef. I find that it's a 
better result if you use "chili meat", a coarser grind. Most of the best 
restaurants spice the meat and cook it slow on a grill, and it may be possible 
to do this in a slow cooker.

-Original Message-
From: Lois Swartz via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, March 06, 2019 6:21 PM
To: cookinginthedark@acbradio.org
Cc: Lois Swartz 
Subject: Re: [CnD] recipe needed

Nicole, Thank you for the help! My son asked me to get some recipes.

Lois

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, March 06, 2019 6:05 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] recipe needed

Okay, what kind? Enchiladas consist of three elements -- filling, tortillas 
(most often corn tortillas blanched in warm chicken stock to make them
pliable) and sauce. Fillings can range from cheese to beef, pork, chicken, 
chicken and spinach, or the rare veggies, while sauces range from chili con 
carne, sour cream sauce, Verde sauce, ranchero sauce, and other more exotic 
options. (Note, chili con carne and what we think of as a bowl of chili aren't 
the same thing) There's also a thing called "enchilada sauce" that is tomato 
based with spices, but I can't remember having it in a restaurant around here. 
(And I've been to a *lot* of Mexican restaurants in my lifetime) A sprinkling 
of cheese is a common garnish on the sauce.
The important thing is that you can't go wrong if you stick to the basic genre 
of Mexican food. Spice your meat using standard recipes you find on the 
internet, don't forget to blanch your tortillas if you're going to do 
restaurant style enchiladas, (home style are stacked like lasagna and need no
blanching) and don't put too much sauce on them, enough to get everything 
flavored with sauce but not so much you're making enchilada soup.
One more hint -- if you're going to do shrimp enchiladas, don't get too large 
with them -- salad shrimp are probably a bit too small, but 16-20's are too big 
for enchiladas.

-Original Message-
From: Lois Swartz via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, March 06, 2019 3:49 PM
To: cookinginthedark@acbradio.org
Cc: Lois Swartz 
Subject: [CnD] recipe needed

Does anyone have a recipe for enchiladas? I sure would appreciate any?

Lois


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Re: [CnD] recipe needed

[Lois Swartz via Cookinginthedark]

Nicole, Thank you for the help! My son asked me to get some recipes.

Lois

-Original Message-
From: Nicole Massey via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, March 06, 2019 6:05 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] recipe needed

Okay, what kind? Enchiladas consist of three elements -- filling, tortillas 
(most often corn tortillas blanched in warm chicken stock to make them 
pliable) and sauce. Fillings can range from cheese to beef, pork, chicken, 
chicken and spinach, or the rare veggies, while sauces range from chili con 
carne, sour cream sauce, Verde sauce, ranchero sauce, and other more exotic 
options. (Note, chili con carne and what we think of as a bowl of chili aren't 
the same thing) There's also a thing called "enchilada sauce" that is tomato 
based with spices, but I can't remember having it in a restaurant around here. 
(And I've been to a *lot* of Mexican restaurants in my lifetime) A sprinkling 
of cheese is a common garnish on the sauce.
The important thing is that you can't go wrong if you stick to the basic genre 
of Mexican food. Spice your meat using standard recipes you find on the 
internet, don't forget to blanch your tortillas if you're going to do 
restaurant style enchiladas, (home style are stacked like lasagna and need no 
blanching) and don't put too much sauce on them, enough to get everything 
flavored with sauce but not so much you're making enchilada soup.
One more hint -- if you're going to do shrimp enchiladas, don't get too large 
with them -- salad shrimp are probably a bit too small, but 16-20's are too 
big for enchiladas.

-Original Message-
From: Lois Swartz via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, March 06, 2019 3:49 PM
To: cookinginthedark@acbradio.org
Cc: Lois Swartz 
Subject: [CnD] recipe needed

Does anyone have a recipe for enchiladas? I sure would appreciate any?

Lois


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Re: [CnD] recipe needed

[Nicole Massey via Cookinginthedark]

Okay, what kind? Enchiladas consist of three elements -- filling, tortillas 
(most often corn tortillas blanched in warm chicken stock to make them pliable) 
and sauce. Fillings can range from cheese to beef, pork, chicken, chicken and 
spinach, or the rare veggies, while sauces range from chili con carne, sour 
cream sauce, Verde sauce, ranchero sauce, and other more exotic options. (Note, 
chili con carne and what we think of as a bowl of chili aren't the same thing) 
There's also a thing called "enchilada sauce" that is tomato based with spices, 
but I can't remember having it in a restaurant around here. (And I've been to a 
*lot* of Mexican restaurants in my lifetime) A sprinkling of cheese is a common 
garnish on the sauce.
The important thing is that you can't go wrong if you stick to the basic genre 
of Mexican food. Spice your meat using standard recipes you find on the 
internet, don't forget to blanch your tortillas if you're going to do 
restaurant style enchiladas, (home style are stacked like lasagna and need no 
blanching) and don't put too much sauce on them, enough to get everything 
flavored with sauce but not so much you're making enchilada soup.
One more hint -- if you're going to do shrimp enchiladas, don't get too large 
with them -- salad shrimp are probably a bit too small, but 16-20's are too big 
for enchiladas.

-Original Message-
From: Lois Swartz via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, March 06, 2019 3:49 PM
To: cookinginthedark@acbradio.org
Cc: Lois Swartz 
Subject: [CnD] recipe needed

Does anyone have a recipe for enchiladas? I sure would appreciate any?

Lois


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Re: [CnD] Recipe needed for Beef Potpie

[Johna Gravitt via Cookinginthedark]

I made this last night and it was awesome!
Johna


-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, April 6, 2016 7:44 AM
To: cookinginthedark@acbradio.org
Cc: Sandy <sugar1...@earthlink.net>
Subject: Re: [CnD] Recipe needed for Beef Potpie

CHICKEN POT PIE
1 package (1 pound) frozen mixed vegetables, thawed
1 cup cooked chicken, chopped
1 can (10 ounces) cream of chicken soup
1 cup biscuit mix
1/2 cup milk
1 egg
Preheat oven to 400 degrees.  Spray a 2-quart casserole dish with non-stick 
spray.  In medium mixing bowl, stir together  vegetables, chicken and soup.
Spread in prepared casserole dish.  In same mixing bowl, stir together biscuit 
mix, milk and egg.  Blend well.  Pour over vegetables and  bake 30 minutes or 
until golden.
Dave Farrington, Midwest City
For ease of preparation, you could use rotisserie  chicken.
 Melba Taken From Melba's Swap Shop, Daily 
Oklahoman.

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Re: [CnD] Recipe needed for Beef Potpie

[Sandy via Cookinginthedark]

CHICKEN POT PIE
1 package (1 pound) frozen mixed vegetables, thawed
1 cup cooked chicken, chopped
1 can (10 ounces) cream of chicken soup
1 cup biscuit mix
1/2 cup milk
1 egg
Preheat oven to 400 degrees.  Spray a 2-quart casserole dish with non-stick
spray.  In medium mixing bowl, stir together  vegetables, chicken and soup.
Spread in prepared casserole dish.  In same mixing bowl, stir together
biscuit mix, milk and egg.  Blend well.  Pour over vegetables and  bake 30
minutes or until golden.
Dave Farrington, Midwest City
For ease of preparation, you could use rotisserie  chicken.
 Melba 
Taken From Melba's Swap Shop, Daily Oklahoman.

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Re: [CnD] Recipe needed

[Peggy Fleischer via Cookinginthedark]

  Corn beef and cabbage from Mr. food,

   4 large carrots, peeled and cut into 2-inch chunks
4 large potatoes, peeled and cut into quarters
1 (3- to 4-pound) corned beef brisket (seasoning packet included)
1 1/2 cup apple juice
1 green cabbage, cut into 1-inch wedges
Salt to taste
Black pepper to taste


In a 5-quart or larger slow cooker, place carrots and potatoes. Place corned 
beef on top and sprinkle with seasoning packet. Add apple juice.
 
Cover and cook on LOW 6 hours. Add cabbage and continue cooking another 2 to 3 
hours, or until beef  and cabbage are tender. Remove beef, potatoes, and 
vegetables to a platter and season with salt and pepper to taste. Serve 
immediately.




Sent from my iPhone

> On Mar 17, 2016, at 7:44 AM, GARY WILLIAMS via Cookinginthedark 
>  wrote:
> 
> Hi,
> I would love to have a good recipe for Corn Beef and Cabbage. Does anyone out 
> there have one? 
> Thanks and Happy Saint Patti's day.
> Nancy
> 
> Sent from my iPhone
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Re: [CnD] Recipe needed

[Abby Vincent via Cookinginthedark]

It's too late for St. Patties Day 2016, but it's great any time.  I got the 
recipe  from Melinda Lee.  The cooking directions work for raw corned beef you 
get from the store.  Most of the corned beef in the stores is precooked.

 CORNED BEEF FROM SCRATCH
 Including: Cooking Prepared Corned Beef
 Here’s the scoop for making corned beef yourself. (It’s easy, but it must 
“cure” in the refrigerator for several days, so you’ll want to start soon.) This
version will surely taste better than the store-bought kind, but, unless you 
use the optional “salt peter” (see below) it won’t be that bright red color
that you find in the supermarket kind. You may adjust the seasonings (except 
for the proportion of salt, since that is essential to the “cure”) to suit
your personal taste preferences, although, if you’ve never made this before, I 
suggest you try the recipe as written, then make changes in future versions.


The most common cut of meat for corned beef is a boneless beef brisket, which 
is divided into two pieces, and sold two ways: the first or “flat” cut, and
the “point” cut which is fattier and tastier, as well as more tender. If you 
decide on the point cut, you may have to ask for it – these days the leanest
cuts are the ones most commonly displayed.  Eye roasts and round roasts are 
also corned - but the result is dryer and less tender, more like the flat-cut
brisket. These leaner meat cuts slice the most neatly, though - so take your 
choice.
 For a 4-6-pound beef brisket or other cut (as above)

1/2 cup, kosher (coarse-grain) salt 1 tablespoon, black peppercorns - coarsely 
cracked 1 tablespoon, brown sugar 3/4 tablespoon, ground allspice 1 tablespoon,
dried thyme 1/2 tablespoon, paprika 2 bay leaves - crumbled 3 cloves, garlic - 
minced optional (for red color): 1 tablespoon, sodium nitrite* - dissolved
in 1/2 cup, warm water. [*sold in pharmacies or order from butcher shops]

[Vegetables, as desired to serve with corned beef – see last paragraph]
 Mix kosher salt with all other seasonings (but not saltpeter) in a small bowl. 
Pierce the brisket several times on each side with a skewer or heavy fork.
(NOTE: this piercing step may be eliminated if meat is cured for 10-14 days, 
instead of 5-7 days, before rinsing and cooking.)

Rub both sides of meat evenly with salt/spice mixture. Place meat in heavy, 
2-gallon size plastic zipper-lock bag, squeezing out as much air as possible
before closing bag. [Pour over dissolved saltpeter in water, if using, before 
sealing bag.] Place bag with meat in a pan large enough to hold it, cover
with another pan of similar size, and weight the top pan with two bricks, or 
with two heavy cans from the pantry.

Refrigerate for 5-7 days, turning bag once each day.

When ready to cook, remove corned beef from bag, and rinse the meat thoroughly 
under cold running water, to remove excess salt, and large spice pieces.
 Place the rinsed corned beef in a large, heavy pot, adding cold water to cover 
the meat by one inch, and bring water to a boil, skimming off any scum
that rises to the surface. When water begins to boil, immediately lower the 
heat, and cover the pot, carefully checking frequently to be sure that the
water only simmers (and never boils - which will toughen the meat). Simmer for 
about 3 hours, or until a skewer, inserted in the thickest part of the meat,
slides out easily. [An instant read thermometer, inserted in the deepest part 
of the brisket at its center, will read 200-210 degrees, when the tough 
connective
tissue has entirely gelatinized.] Allow the meat to cool in its liquid for at 
least 20 minutes. Flavor and texture get better as time goes by - making
this a day in advance (refrigerate after cooling) works beautifully,

*COOK'S NOTE: If vegetables are to be added, remove the meat to a baking pan, 
ladle some broth over it, and cover the pan, keeping it warm in a very low
oven, while cooking vegetables in the remaining broth in the pot. Simmer 
carrots, potatoes, onions and other firm vegetables (cut into pieces, as 
desired)
for 10 minutes in the broth, then add cabbage (cut in wedges) and continue to 
simmer until all vegetables are tender (about another 10 minutes).  Slice
the corned beef and serve on a platter, surrounded with the vegetables.
images/bp

-Original Message-
From: GARY WILLIAMS via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, March 17, 2016 4:45 AM
To: cookinginthedark@acbradio.org
Cc: GARY WILLIAMS 
Subject: [CnD] Recipe needed

Hi,
I would love to have a good recipe for Corn Beef and Cabbage. Does anyone out 
there have one?
Thanks and Happy Saint Patti's day.
Nancy

Sent from my iPhone
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Re: [CnD] Recipe needed for quiche

[Becky McCullough via Cookinginthedark]

I make egg casseroles.
I cook the potatoes first, and then cut them.
These are the little bitty ones.
Then I put them in a casserole dish.  Then in a mixing bowl I add as many 
eggs of my choice, and cheese, fresh cauliflower, broccoli, and cheese and 
onions.

Then mix it with milk and put that in the casserole on top of the potatoes.
Let it cook for maybe 40 minutes.
I bake it in the oven.
This is created by me.

Becky

- Original Message - 
From: Nancy and Gary via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark@acbradio.org
Sent: Friday, May 15, 2015 1:20 AM
Subject: [CnD] Recipe needed for quiche



Hi,
I would like some quiche recipes. I would like a taco quiche or any kind 
with ground beef in it.

Thanks much
Nancy W.

Sent from my iPhone
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Re: [CnD] recipe needed chicken and dressing

[Becky McCullough via Cookinginthedark]

You could uuse stovetop.
Becky
- Original Message - 
From: Steve Stewart via Cookinginthedark cookinginthedark@acbradio.org

To: cookinginthedark cookinginthedark@acbradio.org
Sent: Sunday, May 10, 2015 6:05 PM
Subject: [CnD] recipe needed chicken and dressing



I am looking for a chicken and dressing recipe
like you make for thanksgiving day. . Steve Stewart
CnD Moderator
email; cookda...@suddenlink.net
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Re: [CnD] Recipe needed for Marvel Cake

[Sugar via Cookinginthedark]

Cinnamon Marble Cake

2 1/3 cups flour
1 1/2 t. baking powder
1/4 t. salt
2 cups sugar
2 T. unsweetened cocoa powder
2 T. ground cinnamon
1 cup butter
8 oz. cream cheese
2 t. vanilla extract
4 large eggs
3/4 cup semisweet (dark) chocolate chips

Preheat oven to 350. Butter and flour a 13 x 9 inch baking pan. Mix flour, 
baking powder and salt in medium bowl. Mix 1/2 cu of sugar, the cocoa and 
cinnamon in small bowl. Beat the butter and cream cheese in large bowl with 
mixer at medium speed until creamy. Gradually beat in the remaining sugar and 
vanilla until smooth. Add the eggs, one at a time, beating until just blended 
after each addition. With mixer at low speed, gradually beat in the flour 
mixture. Stir in the chocolate chips. Spread 2/3 of the batter in the prepared 
pan. Sprinkle with the cocoa mixture. Spoon remaining batter on top and run a 
knife through the layers to create a marbled effect. Bake until toothpick 
inserted into center comes out clean, 40 to 50 minutes. Cool cake completely on 
a wire rack. Serves 8 to 10
The Golden Book of Chocolate

Marble Swirl Pound Cake
•   2 cups sugar
•   1 cup butter, softened
•   3 1/2 cups cake flour
•   1 cup milk
•   1 1/2 teaspoons baking powder
•   2 teaspoons vanilla extract
•   1/4 teaspoon salt
•   4 eggs
•   1/4 cup unsweetened cocoa powder

In a large bowl, with electric mixer at low speed, beat sugar and butter until 
blended. Increase speed to high, and beat until light and fluffy. Add flour, 
milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well 
mixed. Increase speed to high, and beat batter 4 minutes longer. Remove about 2 
1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into 
batter in medium bowl until well blended. Grease a 10 inch tube pan. 
Alternately spoon vanilla and chocolate layers into prepared pan. With a large 
spoon, cut and twist through batters to obtain marbled effect. Bake at 350 
degrees for 1 hour, or until a toothpick inserted in the center of the cake 
comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove 
cake from pan, and cool completely.
So don't worry about tomorrow, for tomorrow will bring its own worries.
Today's trouble is enough for today.
~Matt. 6:34-Sugar


-Original Message-
From: williams4895--- via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, March 05, 2015 3:33 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Recipe needed for Marvel Cake


I am looking for a marvel cake recipe. This is a cake that has chocolate 
swirled in to a white or yellow cake. If anyone can help, I thank you in 
advance.
Nancy

Sent from my iPhone
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Re: [CnD] Recipe Needed for Butterfinger Pie

[Becky Griffith]

Hi, let me know if this recipe does not work for you because I can also send
some chocolate ones that might be more what you are looking for. Becky

No Bake Butterfinger Pie

Ingredients:
7 (2 ounce) Butterfinger candy bars
1 (8 ounce) package cream cheese, softened
1 (12 ounce) carton Cool Whip
1 graham cracker crust
chocolate syrup (optional)

Directions:
1.  Put 6 candy bars in a blender to crush them up.
Make sure there are no large chunks.
2.  Mix together the crushed candy bars, cream cheese, and cool whip.
Pour mixture into pie crust. Coarsely chop the last candy bar to sprinkle on
top of pie. Drizzle with chocolate syrup, if desired.
3.  Chill pie until ready to serve (it needs at least an hour or so to
firm up).

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of williams4...@bellsouth.net
Sent: Wednesday, October 16, 2013 12:57 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Recipe Needed for Butterfinger Pie

Does anyone have a recipe for Butterfinger pie? If not, does anyone have a
easy chocolate pie recipe?
Thanks in advance.

Sent from my iPhone
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Re: [CnD] Recipe Needed for Butterfinger Pie

[williams4895]

Hi,
Can you send me one of the chocolate pie recipes also? 
Thanks.

Sent from my iPhone

 On Oct 16, 2013, at 4:18 PM, Becky Griffith rebeccaw...@astound.net wrote:
 
 Hi, let me know if this recipe does not work for you because I can also send
 some chocolate ones that might be more what you are looking for. Becky
 
 No Bake Butterfinger Pie
 
 Ingredients:
 7 (2 ounce) Butterfinger candy bars
 1 (8 ounce) package cream cheese, softened
 1 (12 ounce) carton Cool Whip
 1 graham cracker crust
 chocolate syrup (optional)
 
 Directions:
 1.Put 6 candy bars in a blender to crush them up.
 Make sure there are no large chunks.
 2.Mix together the crushed candy bars, cream cheese, and cool whip.
 Pour mixture into pie crust. Coarsely chop the last candy bar to sprinkle on
 top of pie. Drizzle with chocolate syrup, if desired.
 3.Chill pie until ready to serve (it needs at least an hour or so to
 firm up).
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
 Behalf Of williams4...@bellsouth.net
 Sent: Wednesday, October 16, 2013 12:57 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Recipe Needed for Butterfinger Pie
 
 Does anyone have a recipe for Butterfinger pie? If not, does anyone have a
 easy chocolate pie recipe?
 Thanks in advance.
 
 Sent from my iPhone
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Re: [CnD] Recipe Needed for Butterfinger Pie

[Becky Griffith]

Sure, I will send a few.  That way you can choose from simple to more
difficult recipes.

Becky


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of williams4...@bellsouth.net
Sent: Wednesday, October 16, 2013 1:44 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Recipe Needed for Butterfinger Pie

Hi,
Can you send me one of the chocolate pie recipes also? 
Thanks.

Sent from my iPhone

 On Oct 16, 2013, at 4:18 PM, Becky Griffith rebeccaw...@astound.net
wrote:
 
 Hi, let me know if this recipe does not work for you because I can 
 also send some chocolate ones that might be more what you are looking 
 for. Becky
 
 No Bake Butterfinger Pie
 
 Ingredients:
 7 (2 ounce) Butterfinger candy bars
 1 (8 ounce) package cream cheese, softened
 1 (12 ounce) carton Cool Whip
 1 graham cracker crust
 chocolate syrup (optional)
 
 Directions:
 1.Put 6 candy bars in a blender to crush them up.
 Make sure there are no large chunks.
 2.Mix together the crushed candy bars, cream cheese, and cool whip.
 Pour mixture into pie crust. Coarsely chop the last candy bar to 
 sprinkle on top of pie. Drizzle with chocolate syrup, if desired.
 3.Chill pie until ready to serve (it needs at least an hour or so to
 firm up).
 
 -Original Message-
 From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] 
 On Behalf Of williams4...@bellsouth.net
 Sent: Wednesday, October 16, 2013 12:57 PM
 To: cookinginthedark@acbradio.org
 Subject: [CnD] Recipe Needed for Butterfinger Pie
 
 Does anyone have a recipe for Butterfinger pie? If not, does anyone 
 have a easy chocolate pie recipe?
 Thanks in advance.
 
 Sent from my iPhone
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Re: [CnD] Recipe needed for apple cake

[Mike Jean]

Hi yall.  Recently my hard drive crashed and we lost all of our recipies.
We are especially interested in getting a recipie for pork chops that
included ground ginger as one of the ingrediants.  If you have this recipe,
please repost it for us.  Also, I am a nut about anything with Pumpkin in
it, so,, can yall please repost some of the wonderful Pumpkkin cake,
cupcake, pie and other recipies?  thanks in advance.  Mike 

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of williams4895
Sent: Tuesday, September 11, 2012 7:07 PM
To: cooking in the dark
Subject: [CnD] Recipe needed for apple cake

Would like a recipe for an easy apple cake. 
Thanks in advance
Nancy 
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Re: [CnD] Recipe needed for apple cake

[Dena Polston]

What was the pork chops cooked in? Oven? Stovetop? Crockpot? Thanks.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike  Jean
Sent: Thursday, September 13, 2012 9:02 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Recipe needed for apple cake

Hi yall.  Recently my hard drive crashed and we lost all of our recipies.
We are especially interested in getting a recipie for pork chops that
included ground ginger as one of the ingrediants.  If you have this recipe,
please repost it for us.  Also, I am a nut about anything with Pumpkin in
it, so,, can yall please repost some of the wonderful Pumpkkin cake,
cupcake, pie and other recipies?  thanks in advance.  Mike 

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of williams4895
Sent: Tuesday, September 11, 2012 7:07 PM
To: cooking in the dark
Subject: [CnD] Recipe needed for apple cake

Would like a recipe for an easy apple cake. 
Thanks in advance
Nancy 
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Re: [CnD] Recipe needed

[Charles Rivard]

What size mug is suggested.  I would think it would rise, and I wouldn't 
want it to overflow and make one microwaved mess.  (grin)  Thanks.


---
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- Original Message - 
From: Jean Marcley jmarc...@juno.com

To: cookinginthedark@acbradio.org
Sent: Saturday, January 21, 2012 9:16 PM
Subject: Re: [CnD] Recipe needed



Here's one I just had at a friend's last week.
mix together:
1 package angel food cake mix
1 package chocolate cake mix
store in a plastic bag or container for at least a month - but it probably 
won't last that long.


to use:

It's the 3 - 2 - 1 cake in a mug

3 tablespoons dry mix
2 tablespoons water
1 minute in the microwave

You do mix this in a coffee mug that can be put in a microwave, of course. 
It is quite tasty.


- Original Message - 
From: Allison Fallin afal...@cox.net

To: Cooking in the Dark cookinginthedark@acbradio.org
Sent: Saturday, January 21, 2012 7:46 PM
Subject: [CnD] Recipe needed


Before my Apex crashed last summer, I had a number of recipes for small 
cakes that you can make in a mug in the microwave.  If anyone has these, 
could you post them? Thanks for any help you can give.

Allison Fallin
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Version: 2012.0.1901 / Virus Database: 2109/4757 - Release Date: 01/21/12




60-Year-Old Mom Looks 27
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http://thirdpartyoffers.juno.com/TGL3141/4f1b7f96a587d546de4st05duc
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Re: [CnD] Recipe needed

[Sandy from OK!]

Okay! I must have been tired and misunderstood; it makes good sense now
after a nice sleep, but when I first read it, it sounded like it had to be
stored a month prior to preparing! Sorry!

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard
Sent: Sunday, January 22, 2012 6:53 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Recipe needed


The meaning was that you mix the dry ingredients and store them in an air 
tight plastic bag for as long as up to a month, using the amounts listed 
each time you want to make a cake until the mix has been used up.

---
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- Original Message - 
From: Sandy from OK! warren.san...@sbcglobal.net
To: cookinginthedark@acbradio.org
Sent: Sunday, January 22, 2012 2:46 AM
Subject: Re: [CnD] Recipe needed


 Why do you have to store it dry for a month! Prior to using it?

 -Original Message-
 From: cookinginthedark-boun...@acbradio.org
 [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean 
 Marcley
 Sent: Saturday, January 21, 2012 9:17 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Recipe needed


 Here's one I just had at a friend's last week.
 mix together:
 1 package angel food cake mix
 1 package chocolate cake mix
 store in a plastic bag or container for at least a month - but it 
 probably won't last that long.

 to use:

 It's the 3 - 2 - 1 cake in a mug

 3 tablespoons dry mix
 2 tablespoons water
 1 minute in the microwave

 You do mix this in a coffee mug that can be put in a microwave, of 
 course. It is quite tasty.

 - Original Message -
 From: Allison Fallin afal...@cox.net
 To: Cooking in the Dark cookinginthedark@acbradio.org
 Sent: Saturday, January 21, 2012 7:46 PM
 Subject: [CnD] Recipe needed


 Before my Apex crashed last summer, I had a number of recipes for 
 small cakes that you can make in a mug in the microwave.  If anyone 
 has these, could you post them? Thanks for any help you can give.
 Allison Fallin
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 Checked by AVG - www.avg.com
 Version: 2012.0.1901 / Virus Database: 2109/4757 - Release Date: 
 01/21/12


 
 60-Year-Old Mom Looks 27
 Mom Reveals Free Wrinkle Trick That Has Angered Doctors! 
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Re: [CnD] Recipe needed

[Jean Marcley]

Let me clarify.
Mix 1 pkg. angel food cake mix and 1 pkg. chocolate cake mix together 
(that's a lot of cake mix).

Use 3tbsp. mix
3 tbsp. water
and microwave for 1 minute

any time you feel like having cake in a mug.
It makes a whole lot of cakes in a mug.
- Original Message - 
From: Sandy from OK! warren.san...@sbcglobal.net

To: cookinginthedark@acbradio.org
Sent: Sunday, January 22, 2012 1:46 AM
Subject: Re: [CnD] Recipe needed



Why do you have to store it dry for a month! Prior to using it?

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley
Sent: Saturday, January 21, 2012 9:17 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Recipe needed


Here's one I just had at a friend's last week.
mix together:
1 package angel food cake mix
1 package chocolate cake mix
store in a plastic bag or container for at least a month - but it probably
won't last that long.

to use:

It's the 3 - 2 - 1 cake in a mug

3 tablespoons dry mix
2 tablespoons water
1 minute in the microwave

You do mix this in a coffee mug that can be put in a microwave, of course.
It is quite tasty.

- Original Message - 
From: Allison Fallin afal...@cox.net

To: Cooking in the Dark cookinginthedark@acbradio.org
Sent: Saturday, January 21, 2012 7:46 PM
Subject: [CnD] Recipe needed



Before my Apex crashed last summer, I had a number of recipes for
small
cakes that you can make in a mug in the microwave.  If anyone has these,
could you post them? Thanks for any help you can give.
Allison Fallin
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Re: [CnD] Recipe needed

[Jennifer Chambers]

I had the same question; it was the phrasing, not your lack of sleep,
that caused the misunderstanding.  Smile.  It said to store for at
least a month.  Perhaps abetter phrase would have been, May be
stored for up to one month--.

Jennifer

On 1/22/12, Jean Marcley jmarc...@juno.com wrote:
 Let me clarify.
 Mix 1 pkg. angel food cake mix and 1 pkg. chocolate cake mix together
 (that's a lot of cake mix).
 Use 3tbsp. mix
 3 tbsp. water
 and microwave for 1 minute

 any time you feel like having cake in a mug.
 It makes a whole lot of cakes in a mug.
 - Original Message -
 From: Sandy from OK! warren.san...@sbcglobal.net
 To: cookinginthedark@acbradio.org
 Sent: Sunday, January 22, 2012 1:46 AM
 Subject: Re: [CnD] Recipe needed


 Why do you have to store it dry for a month! Prior to using it?

 -Original Message-
 From: cookinginthedark-boun...@acbradio.org
 [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley
 Sent: Saturday, January 21, 2012 9:17 PM
 To: cookinginthedark@acbradio.org
 Subject: Re: [CnD] Recipe needed


 Here's one I just had at a friend's last week.
 mix together:
 1 package angel food cake mix
 1 package chocolate cake mix
 store in a plastic bag or container for at least a month - but it probably
 won't last that long.

 to use:

 It's the 3 - 2 - 1 cake in a mug

 3 tablespoons dry mix
 2 tablespoons water
 1 minute in the microwave

 You do mix this in a coffee mug that can be put in a microwave, of course.
 It is quite tasty.

 - Original Message -
 From: Allison Fallin afal...@cox.net
 To: Cooking in the Dark cookinginthedark@acbradio.org
 Sent: Saturday, January 21, 2012 7:46 PM
 Subject: [CnD] Recipe needed


 Before my Apex crashed last summer, I had a number of recipes for
 small
 cakes that you can make in a mug in the microwave.  If anyone has these,
 could you post them? Thanks for any help you can give.
 Allison Fallin
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 Cookinginthedark@acbradio.org
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 No virus found in this message.
 Checked by AVG - www.avg.com
 Version: 2012.0.1901 / Virus Database: 2109/4757 - Release Date:
 01/21/12


 
 60-Year-Old Mom Looks 27
 Mom Reveals Free Wrinkle Trick That Has Angered Doctors!
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 Checked by AVG - www.avg.com
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 Mortgage Rate at 2.0%
 $200,000 loan for $739/month. See New Payment - No SSN Rqd. Save Now!
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