Dice up some dried apple and sprinkle on top of them before baking for a
different taste to them.
Sent from my HAL 9000 in transit to Jupiter
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of meward1954--- via Cookinginthedark
Sent:
Yes, I do the same. I bake everything at 350 degrees, if I can.
Smile
sugar
"Not that I speak in respect of want: for I have learned, in whatsoever state I
am, therewith to be content."
-Philippians 4:11
I appreciate your friendship/support at:
thanks for the tips. I've always been happy with canned cinnamon rolls at
350 and I usually put all the frosting on while they're warm. I'll have to
try putting part of the frosting on and then the rest after cooling them
off. If I can resist using the whole thing, that is. when I've tried them
That loud pop scares me. I guess I'm a hot mes.
-Original Message-
From: Cookinginthedark On Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Friday, July 31, 2020 4:23 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Is There a Secret to Opening
I would like to say that I like canned cinnamon rolls, but I just don't. Don't
like the rolls, don't like the frosting. The problem is that my husband does
like them. He likes to buy and make them. Fortunately, you can get little
cans of them now, and I can eat maybe just one or two, which
I really do wish I knew the name and brand of the little tool for removing can
keys. I cut my hand on a sardine can back when I lived in Ecuador. If I
remember right, it had either mustard or tomato sauce that it was packed in,
and that combined with sardine juice was not what I wanted in my
Hi, I don't have the Instapot but do have the Ninja foodi. It is digital
but have dots on it that my wife placed. I have never made and cooked food
before better that this. I made chicken stock, and tonight, red kidney
beans that were dry. It took 25 minutes in the pressure cooker and came out
Hi, all.
I'm thinking of getting an Instapot so I have more variety in my cooking.
I'm interested in the ones that I can access through an iPhone app, so
either Bluetooth or WiFi connections would be needed.
Also, I know it can be a pressure cooker, slow cooker or used for
browning
I don't buy any cans with keys on them. A long time ago, I cut my hand on
a can while trying to open it. It had ham in it, and to this day, I don't
like canned ham. I will not even buy corned beef in a can.
Marie
On Fri, Jul 31, 2020 at 3:45 PM Carol Ashland via Cookinginthedark <
Pampered Chef has a can opener that cuts below the rim, and doesn't leave a
sharp edge at all.
Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Jul 31, 2020 1:45 PM, Lora Leggett via
Cookinginthedark wrote:
>
> I don’t have trouble most of the time. I’ve gotten a couple
I hate opening those cans! They feel kind of alive when they open.
Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Jul 31, 2020 2:23 PM, "diane.fann7--- via
Cookinginthedark" wrote:
>
> I grew up with women who made wonderful biscuits from scratch. Why they ever
> made
Writing because an earlier message talked about canned biscuits: a friend gave
me a can. I really wasn’t sure about them, given that when I had been at
someone’s house years ago, they were over baked, and I wasn’t impressed. I read
the directions, and read on the Internet that if you put half
I grew up with women who made wonderful biscuits from scratch. Why they ever
made those canned things, I don't know, but they did. Then, you peeled off the
lavle and banged the tube on the edge of the counter and it popped open. In
more recent years, I must have bought a can for some recipe. I
I don’t have trouble most of the time. I’ve gotten a couple thin little cuts
many years ago.
I can do it on a manual or electric Can opener.
I usually take it all out of the can and put it into a bowl or container so I
don’t touch those sharp edges and get cut.
I like to slice it up all at once
larry, let me offer you some help. What I do is I like my rice a
little fluffy not too dry not too soggy. fill the round pan of your
cooker to the amount you desire.
I do a whole bag of rice.
after it's done i put a little butter and soy sauce.
On 7/31/20, Larry Gassman via Cookinginthedark
Hi Larry. Actually, I just increase the water to the next line for brown
rice. So if my rice cooker has lines for 1 cup (the cup that comes with the
cooker) 2 cups, etc. I put in, say one of the cups that came with it full of
brown rice and then add water up the line that says (2). I believe you
You need a 2.5 to 1 ratio of fluid to rice for brown rice. You'll also get
better results if you plug the rice cooker in at least an hour before
activating it so the rice and liquid can soak.
Sent from my HAL 9000 in transit to Jupiter
-Original Message-
From: Cookinginthedark
Yes, brown rice takes longer to cook. In order for your rice cooker to stay
on longer, you need to add more liquid. As far as I have found, for white
rice it's often one cup water for one cup rice. For brown rice just add
another half cup of liquid. You might have to play around with the amount of
I find that the amount of liquid required for white rice needs to be increased
for brown rice. My rice cooker does have instructions for brown rice. It tells
me for each cup of rice to add 1 1/2 cups of water. You should try cutting it
and see what works.
You are going to have to try
Hi all,
I've cooked white rice in a rice cooker for years and now want to switch to
brown because it is healthier.
But, my first attempt was just okay.
I usually use a cup of rice, some butter, some Lowerys seasoning, and a can
of low sodium Chicken Boullion.
When I tried it with Brown rice, the
My mother-in-law bought me a little tool for pulling off those keys on cans.
The problem is that I cut myself with them once or twice in the past and I'm
now deathly afraid of them. Even though I know what I did wrong back then.
Fear is not rational, which ought to be obvious. Anyway, I don't
Hi,
Thanks for correcting me on the spelling of the website. And for
everyone's feedback.
It was a curiosity question.
Hope everyone has a nice weekend.
Jeanne
On 7/30/20, Immigrant via Cookinginthedark
wrote:
> Make sure to type 2 M's: yummly.com. If you type only 1 M, you get into the
>
When I break the key, I just use my electric can opener and open the other
end. Hope this helps.
-Original Message-
From: Cookinginthedark On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Friday, July 31, 2020 3:49 AM
To: cookinginthedark
Cc: Dani Pagador
Subject: [CnD] Is There a
Yes, unfortunately, the app is useless.
The site with the correctly spelled Yummly does work and is accessible,
just cluttered.?? I went to the browse link at the www.yummly.com site
and found a really good sounding turkey casserole.
You do need to be sure that you're spelling the web site
Hi, Everyone.
I wanted to make a corned beef and egg omelet for sandwiches and
didn't get very far with the can. I broke the key and don't know how
I'll get it open without Sweetheart's help. This is the second time
this week. The can strip that I managed to remove is wound really
tightly around
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