Re: [CnD] Flat top stoves

I use the heat. I put the pot/pan on the burner, then turn it on. If there's heat coming from one edge of the pot, I move it until the heat stops. By doing this, I can easily center the pot, or determine (for a new stove or pot/pan) if the burner is too large or small for the current use. I used

Re: [CnD] Gumdrop Bars Recipe

I read it as a tablespoon of water, a teaspoon of cinnamon, and 1/4 teaspoon salt. That's going by the capital t being a tablespoon, the small t a teaspoon. Gotta love speech-only reading. :) I didn't know either until I read character by character. > On Dec 1, 2015, at 10:38 PM, Teresa Mullen v

[CnD] "via Cookinginthedark" after every sender on this list?

Hello all, I'm not sure when this started, but the text "via CookingInTheDark" appears after every sender to this list. I just wondered if this were something that could be disabled? The tag in the subject tells us the message is to this list, and the extra space in the sender field just takes u

[CnD] Smooth pecan pie filling?

Hi all, I really, really love can pie. My sister recently made one, only her second attempt, and it tasted very eggy. I would compare it to a custard pie, with the small bits of egg and the egg flavor you’d expect. However, when I get this pie in a restaurant, the filling is very smooth, more li

Re: [CnD] making homemade pie filling

Really depends on the filling. Pumpkin is based on canned pumpkin, but the rest is added at home; apple we make at home; blueberry and similar we use frozen fruit. Yes, lemon or cherry usually comes from a can, though homemade lemon isn't bad to make. Cherries are super expensive, and the canned

Re: [CnD] Flat top

It can be done, certainly. Buttons are a good point; most modern stoves/ovens include flat, touch-screen or similar controls. I have to mark them with that craft paint that puffs up, and re-apply the marks even so often. It works, but it's not ideal. > On Nov 10, 2015, at 09:22, Susie Stageberg

Re: [CnD] Flat top

The best way I've found is to feel for the heat. I'm able to center pots and pans easily enough, though finding the burner under a pan or griddle that more than covers the burner is harder. > On Nov 9, 2015, at 23:05, Mary Sayegh via Cookinginthedark > wrote: > > How does a blind person cook

Re: [CnD] Urgently Need a program title

Wow, best of luck! I don't have links, but most of these can be found either on www.blindmicemegamall.com or anywhere cooking items are sold. I'm comfortable with knives, but many aren't. A cut-proof glove is great to have; use it on your non-cutting hand so you can easily feel the item you are

Re: [CnD] talking thermometer instructions

I believe I have the same one, though my model may differ. I'll assume yours is basically the same, though: a screen, below that a speaker grill, below that a large rubber button. A small rubber button is on the back, along with the battery compartment. Assuming you've installed batteries, oper

Re: [CnD] meat loaf recipe

The one I use is pretty basic. I don't know about minced onions, but so long as they have flavor, I can't see the harm. Still, I find I get better results the more finely I chop my onions (my thought is that it's all the juice). 1 onion, finely chopped 3/4 to 1 cup Italian breadcrumbs (enough to

[CnD] cooking lentils?

Hi all, Yesterday I said I could cook the lentils, and that the seasoning was the part I wasn't sure about. As it turns out, cooking lentils is hard. Today's batch turned out to be mostly wet bean mush with soft bits of skin mixed in. I was hoping sore something with less liquid and more body to

[CnD] Using lentils in place of meat for taco dishes?

Hey list, Somewhat related to my taco obsession from last week, and in response to the rising cost of meat, I had a thought. I'dd like to try replacing the ground beef we use for tacos and taco-related dishes (such as my precious rice/taco meat/cheese dish) with lentils. What I'd like to know is

[CnD] Looking for a certain type of pumpkin oat cookie

Hi again all, I'm searching for pumpkin oatmeal cookies. The thing is, I want a softer oatmeal cookie with pumpkin, rather than a pumpkin cookie with oats. I hope that makes sense. Essentially, my goal is to have a standard oatmeal cookie that tastes of, and is softer because of, pumpkin and ass

[CnD] binders for taco casseroles?

Hi all, One of my favorite dishes in the world is taco meat, a lot of cheddar cheese, and white rice. Not the healthiest thing for me, I know, but it's wonderful and a good way of using up taco leftovers if you're out of shells. What I want to do is beef it up (pun intended) and turn it into a c

Re: [CnD] Using quick oats in no-bake cookies instead of old-fashioned?

sten Live: http://www.jandjfm.com > > > > > -Original Message- > From: Alex Hall via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Monday, August 03, 2015 4:48 PM > To: [cookinginthedark@acbradio.org] > Subject: [CnD] Using quick oats in no

[CnD] Using quick oats in no-bake cookies instead of old-fashioned?

Hi all, I'm going to make no-bake cookies, and the recipe I have calls for old-fashioned oats. I have a massive surplus of quick oats, though, thanks to a great sale at a bulk store last month. If I replace the oats in the recipe with quick oats, will things still work? I found a recipe online t

Re: [CnD] I have a huge streusel problem

lex Hall > Subject: Re: [CnD] I have a huge streusel problem > > Hi, I have used a pastry blender or just cut/broken up the butter into small > pea sizes. Sounds like your marble size might be too big. Don’t give up and > try smaller pieces. >> On Aug 1, 2015, at 11:11 PM,

Re: [CnD] I have a huge streusel problem

der if you could be handling the streusel a > bit too much. > > -----Original Message- > From: Alex Hall via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, August 01, 2015 8:46 PM > To: janbrown > Cc: [cookinginthedark@acbradio.org] > Subjec

Re: [CnD] I have a huge streusel problem

until good old course crumbs take shape. > It ought to work. > Can you describe precisely what you do? > > Sent from my iPhone > >> On Aug 1, 2015, at 4:05 PM, Alex Hall via Cookinginthedark >> wrote: >> >> Hey all, >> Yet again, I tried to make a streus

[CnD] I have a huge streusel problem

Hey all, Yet again, I tried to make a streusel topping, this time for some baked pumpkin oatmeal. My sister made this recipe last week and it was perfect. I made the same recipe, following the same instructions, and the oatmeal was perfect. My topping, though, tasted like baked flour more than t

[CnD] Can someone re-send recipe for chocolate chip banana bars? ?

Hi all, The craziest thing has happened: the ingredients list for my "chocolate chip banana bar" recipe has vanished from my Paprika app′ I can't find it anywhere else, and I'm hoping I got it from this list originally. Can anyone who has it please send it here? It had bananas, sugar, flour, oil

[CnD] seeking recipe for filled cookies/thumbprint cookies

Hey everyone, We have a nearly full jar of cherry preserves that none of us likes very much, but I think they'd go quite well in cookies. I'd probably replace the vanilla in the cookies with almond, too. I have one recipe, but does anyone have any recipes they prefer for this kind of cookie? I'm

Re: [CnD] The RangeMate is pretty handy, sometimes

d that's the same as mine, so there's > been some trial and error. > > Still, it does a good job with browning things and you really can make a > grilled chese that's crispy on both sides. You'd never know it was cooked > in a microwave. > > Lisa > &g

Re: [CnD] The RangeMate is pretty handy, sometimes

y 22, 2015 6:41 PM > Subject: Re: [CnD] The RangeMate is pretty handy, sometimes > > > I just looked at the site and am very interested. So is what you have the > "Core Pan"? would be interested how it works as you try more things. > > -Original Message- > Fro

Re: [CnD] The RangeMate is pretty handy, sometimes

erested. So is what you have the > "Core Pan"? would be interested how it works as you try more things. > > -----Original Message- > From: Alex Hall via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Friday, May 22, 2015 2:49 PM > To: [cookingintheda

[CnD] The RangeMate is pretty handy, sometimes

Hi all, My grandmother is constantly buying random things she sees on TV that will "help" me in the kitchen. Very rarely do they prove to be anything more that Ebay fodder, but there are exceptions. The RangeMate (www.rangemateusa.com) is one. It claims to let you cook hamburgers, chicken breas

Re: [CnD] bread slicer

I don't know about a knife, but I got a little gadget on Amazon last year. It's a plastic construction with a knife guide. Move the backstop where you want it to adjust the thickness of the slice, put the bread in, put the knife in the guide, and cut. I haven't seen these locally, so online migh

Re: [CnD] Question about modifying Smothered Chicken recipe

areful > if you try barbecue sauce, for it might have a tendency to burn. I > don't know this for sure, just guessing because of the sugar content > in barbecue sauce. Try it, but watch it carefully. Sounds absolutely > wonderful the way you described it! > > Jennifer >

[CnD] Question about modifying Smothered Chicken recipe

Hi all, Recently, I made a smothered chicken recipe. Basically, you coat chicken in flour, pan fry it, brown more flour, then add the chicken, flour, an onion, and water and let it all simmer for a half hour. It was quite good, and I had to make it again the next day due to popular demand. My q

Re: [CnD] Directions to food boxes like macaroni and cheese and stuff.

Have a look at www.bcscan.com and ww.directionsforme.com. The former may just help to locate results on the latter, I'm not sure, but both are worth checking out. > On Apr 26, 2015, at 1:38 PM, Teresa Mullen via Cookinginthedark > wrote: > > Hello everyone I hope I don't step out of bounds her

Re: [CnD] Home-cooked pizza always hard on edges, underdone in center

luck, and let us know what, if > anything, you discover that works! > Penny > > On 4/6/15, Alex Hall via Cookinginthedark > wrote: >> The length of cooking doesn't seem to be the problem, it's the evenness. If >> we up the cooking time so the middle gets done,

Re: [CnD] Home-cooked pizza always hard on edges, underdone in center

nd makes homemade pizza crust. And > we bake it in the oven. I would have to check with him for how long. > Debbie Deatherage > > Sent from my iPhone > >> On Apr 6, 2015, at 8:17 PM, Alex Hall via Cookinginthedark >> wrote: >> >> Hi all, >> A quick

Re: [CnD] Home-cooked pizza always hard on edges, underdone in center

uld help your problem or not, but it might be a good >> idea to try if you haven't already--at least for the frozen pizza. >> >> Just a thought, >> >> Becky Manners >> >> -Original Message- From: Alex Hall via Cookinginthedark >> Sent: Monda

[CnD] Home-cooked pizza always hard on edges, underdone in center

Hi all, A quick question for anyone who knows. We sometimes cook pizza, either fully homemade, or frozen. No matter what the crust is, though, the pizza always crisps up on the edges (harder than I'd like) and is soft, almost underdone, for the majority of the middle. We end up with outer crust

[CnD] Recipe: Pumpkin Orange Cookies

Note: I add 1 teaspoon of pumpkin pie spice; I think it really helps. I also sometimes replace the nuts with 1 cup of chocolate chips, and skip the glaze. It's up to you, but there are a couple variations to consider. Pumpkin Orange Cookies prep 15 minutes ∙ cook 12 minutes ∙ source Very

Re: [CnD] I know nothing about this, so excuse the dumbness

We usually get the Jell-O brand mixes, so I have no way to compare to others. They come in boxes that have a bag of powder inside, and each box can make a smaller or larger amount. If memory serves, the smaller box gets mixed with two cups of milk (we use `%, but that won't matter, though whole

[CnD] Recipe: Brigadeiros

Brigadeiros Dessert prep 22 mins∙ cook 8 mins ∙ makes 28 ∙ difficulty Easy ∙ source Frombraziltoyou.org INGREDIENTS 1 (14-ounce) can of sweetened condensed milk ¼ cup baking cocoa powder 2 Tbsp unsalted butter (softened) plus extra to grease plate and hands 1 Tbsp pure vanilla e

[CnD] Recipe: Vanilla Almonds

Vanilla Almonds prep 5 min ∙ cook 55 min ∙ makes 4 cups ∙ difficulty Level: ∙ source M.cookingchanneltv.com INGREDIENTS 1 egg white, beaten 1 teaspoon pure vanilla extract 4 cups whole almonds 3/4 cup sugar 1/4 teaspoon salt 1/2 teaspoon ground cinnamon DIRECTIONS Preheat the oven t

[CnD] Recipe: One Bowl Chocolate Cake/Cupcakes

One Bowl Chocolate Cake/Cupcakes Cake, Dessert prep 15 mins∙ cook 25 mins ∙ makes 30 cupcakes, or 2 8-inch cakes ∙ difficulty Easy ∙ source Martha Stewart's Baking Handbook INGREDIENTS 2.5 cups all-purpose flour 1.25 cups cocoa powder 2.5 cups sugar 2.5 teaspoons baking soda 1.25

[CnD] Recipe: Pumpkin Cheesecake

Pumpkin Cheesecake ★ cook 50 mins∙ difficulty Medium INGREDIENTS [Crust] 1 3/4 cups graham cracker crumbs 3 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1 stick melted salted butter [Filling] 16 oz cream cheese, softened 3/4 C sugar 2 C pumpkin 1/2 tsp pumpkin pie spice 1/4 t

Re: [CnD] spaghetti questions

Getting the pasta into the strainer has always been a challenge for me. An insert that I can just lift up and that would already have my pasta, but let the water drain, actually sounds like a really handy thing for me. This might not be what you're talking about, but if it is, I can actually se

Re: [CnD] spaghetti questions

No problem, you have to start somewhere. 1. I start with ten minutes after the water boils and the noodles go in (some people leave the noodles in the whole time the water is heating, but I like to add them after it's boiling). After ten minutes grab a noodle with a fork and taste it. It's now

[CnD] Sweet and sour sauce without pineapple?

Hi all, I'd like to find a sweet and sour sauce recipe that doesn't include pineapple, yet is still slightly on the sweeter side and is not too strong. I know everyone's thoughts on what constitutes too sour, or sweet, or strong, or bland are different, but the key here is to have it not be bite

Re: [CnD] cooking tips

y works well and gives you a range of temperatures so you can >> determine both if your meat is safe to eat and whether it is medium well >> done or any other level of doneness. >> >> Jan >> >> Sent from my iPhone >> >>> On Sep 2, 2014, at 12:0

Re: [CnD] cooking tips

The iGrill is a bluetooth-enabled thermometer. It goes in the meat, then has a wire to the bluetooth box so said box can stay safely out of the way, rather like one of those thermometers you can stick on your fridge and watch. The cool part is that there's an iGrill app for your iPhone, iPad, or

Re: [CnD] cooking tips

This isn't good for everything, but for baking meats, you can check the temperature. Get a talking thermometer, or use an iGrill linked to an iOS device and braille display if you have to. I know the latter is expensive, more so if you don't already have an iOS device, but that's all I can think

Re: [CnD] mats

rince seems to be fine. Let them dry, and there you go. On Sep 1, 2014, at 11:08 AM, Sandy wrote: > How do you clean them? > > > Courage is fear that has said its prayers! > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] O

Re: [CnD] mats

gt; From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Alex Hall via Cookinginthedark > Sent: Monday, September 01, 2014 7:49 AM > To: ; Allison Fallin > Subject: Re: [CnD] mats > > If we're talking about Sil Pats for covering cookie sheets, I love t

Re: [CnD] mats

If we're talking about Sil Pats for covering cookie sheets, I love them. You never need to worry about greasing the sheet, or if the recipe specifies an ungreased one, and cleaning the matts is way easier than cleaning the metal sheets. Plus, you can use them as was-cleanup items for other thing

Re: [CnD] Cutting Things

Don't be afraid to touch them (with clean hands). Use the knife in your dominant hand to cut, and feel with your other hand to see how big a square you're getting. If it's cutting a whole pan at once, I usually just grid it off, using one hand on the top of the knife blade to monitor how far the

Re: [CnD] Chocolate Chip Cookie Recipes Wanted

Thanks guys, I have the basic one saved on my phone now. If anyone has modifications or alternatives, I'd love to hear them. On Aug 24, 2014, at 3:37 PM, Colleen wrote: > Ingredients > 2 1/4 cups all-purpose flour > 1 teaspoon baking soda > 1 teaspoon salt > 1 cup (2 sticks) butter, softened > 3

[CnD] Chocolate Chip Cookie Recipes Wanted

Hi all, I somehow don't have the classic chocolate chip cookie recipe written down anywhere, the one on the back of most bags of chocolate chips. Does anyone have it? Any other recipes, for modified, or softer, or bigger, or other types of these cookies, would be great as well. Thanks! -- Have a

[CnD] m and m cookie recipes?

Hi all, Does anyone have any good recipes for m and m cookies? I know I can just replace the chocolate chips in regular cookies, but I've always found that m and m cookies have a different taste. Maybe not, but I'm not sure. So, what do people use for this type of cookies? Thanks. Sent from m

Re: [CnD] Pineapple Bars: 9x13 worked fine

ge ----- > From: Alex Hall via Cookinginthedark To: paula barton Date sent: Sun, 17 Aug 2014 20:00:06 -0400 > Subject: Re: [CnD] Pineapple Bars: 9x13 worked fine > > Sure, here you go. > > Ingredients: > > 2 cups sugar > > 1/2 cup melted butter or margarine >

Re: [CnD] Pineapple Bars: 9x13 worked fine

4, at 7:33 PM, paula barton wrote: > Hi > Can the recipe please be put back up on the list I missed this one > Paula > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Alex Hall via Cookinginthedark > Se

Re: [CnD] Pineapple Bars: 9x13 worked fine

; > I make them too, and I believe in my recipe, you grease and flour the pan. > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Alex Hall via Cookinginthedark > Sent: Sunday, August 17, 2014 5:27 PM > To:

[CnD] Pineapple Bars: 9x13 worked fine

Hi all, Someone emailed a recipe for pineapple bars. I tried them last night, in a regular 9x13 pan - the original recipe specified a 10x14, and some people wondered about what else would work. The 9x13 did perfectly, just make sure to coat it liberally with cooking spray as these bars really st

Re: [CnD] coffee cake

The one I know is a slightly moist cake, usually characterized by a streusel topping, or similar. It usually has cinnamon mixed in, and I quite like to make extra streusel and fold it into the batter. My recipe uses sour cream; again, it's a rather moist cake. It gets its flavor from the topping

Re: [CnD] Recipe using only two ripe bananas?

you can't cut your muffin/bread recipe in > half if they call for 4 bananas and you only have 2. Just curious. Becky > > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Alex Hall via Cookinginthedark

[CnD] Recipe using only two ripe bananas?

Hi all, I have two ripe bananas. I have some banana recipes, but they need four or more. Does anyone have anything that calls for just two? Muffins, cookies, bars, something simple like that; I'd rather not make a crust. Thanks. Sent from my iPhone __

Re: [CnD] Pineapple Nut Bars

Can I jump in with a question? Can you use any canned pineapple, provided you run it through a food processor? We usually have the chunks or rings on hand, not crushed. How fine should the pineapple be? On Aug 11, 2014, at 9:49 PM, Allison Fallin via Cookinginthedark wrote: > I have made these

Re: [CnD] scrambling eggs.

Funny how everyone does it differently. I tried milk, and I didn't like the texture the eggs got, so I don't even use it now. Just put a bit of butter in the bottom of the pan, and don't overcook the eggs, and I find they turn out great. On Aug 8, 2014, at 7:45 PM, jody milisavic1 via Cookingint

Re: [CnD] Whole wheat flour and all-purpose flour.

I've seen it used. If you mix it with white and don't substitute it completely, it can work quite well and make the cake just a bit less bad for you. On Aug 5, 2014, at 7:59 PM, Regina Marie via Cookinginthedark wrote: > Wholewheat flour rarely works well for cakes. > > > -Original Messa

[CnD] Honey Oat Bread

Hi all, I made this last night. It was one of the few times I've made bread from scratch, and the first time I've made bread completely alone, but it turned out perfectly. The bread is soft and a touch sweet thanks to the honey, and is just a really good bread for just about any purpose (sandwic

Re: [CnD] Hot Milk Cake

l Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Alex Hall via Cookinginthedark > Sent: Monday, July 28, 2014 10:18 PM > To: > Subject: [CnD] Hot Milk Cake > > Here's the hot milk cake I talked about in my last message. It h

Re: [CnD] Hot Milk Cake

d butter? > > Sent from my iPhone > >> On Jul 28, 2014, at 9:17 PM, Alex Hall via Cookinginthedark >> wrote: >> >> Here's the hot milk cake I talked about in my last message. It has a good, >> sweet taste and is great with chocolate frosting (my pers

[CnD] Hot Milk Cake

Here's the hot milk cake I talked about in my last message. It has a good, sweet taste and is great with chocolate frosting (my personal favorite), or any number of other frostings or toppings. I've seen it used for strawberry shortcake, even baked Alaska. Ingredients 4 eggs 2 teaspoons vanill

Re: [CnD] Any hints for cutting tablespoons of butter off a stick?

turns out! > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Alex Hall via Cookinginthedark > Sent: Monday, July 28, 2014 8:24 PM > To: Robin Plitt > Cc: cookinginthedark@acbradio.org > Subject: Re: [CnD] Any hints for cutting

Re: [CnD] Any hints for cutting tablespoons of butter off a stick?

rote: > And, If you cut the stick into eight equal pieces, each one would be one > tablespoon. > cut it in half > cut each half in half to get quarters > and each quarter in half to get eighths. > > Robin > > > On Mon, Jul 28, 2014 at 6:30 PM, Alex Hall via Cookin

Re: [CnD] Any hints for cutting tablespoons of butter off a stick?

; >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] >> On Behalf Of Alex Hall via Cookinginthedark >> Sent: Monday, July 28, 2014 4:53 PM >> To: >> Subject: [CnD] Any hints for cutting tablespoons of butter

Re: [CnD] Any hints for cutting tablespoons of butter off a stick?

gt; smile > - Original Message - From: "Alex Hall via Cookinginthedark" > > To: > Sent: Monday, July 28, 2014 5:53 PM > Subject: [CnD] Any hints for cutting tablespoons of butter off a stick? > > >> Hi all, >> I usually have a sighted person c

Re: [CnD] Butter Slicers

the butter slicers and is it ridged for tactile > verification? > > > Courage is fear that has said its prayers! > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Alex Hall via Cookinginthedark > Sent:

[CnD] Any hints for cutting tablespoons of butter off a stick?

Hi all, I usually have a sighted person cut the proper amount of butter off the sticks we keep, because I always forget to pickup one of those slicers. Today, though, it's just me, but I want to make a cake for when everyone else gets home. It calls for two tablespoons of butter, and all I have

[CnD] Trimming fat from raw meat?

Hi all, I was wondering how you go about trimming fat. When meat is cooked, it's easy enough to feel what's meat and what's not. In its raw form, though, everything feels the same, to me at least. So, if you have some chicken breasts, for instance, how would you get the excess fat off them? I kn

Re: [CnD] Link to Nuwave Oven cookbook

You don't need to log in, but you can if you have a Dropbox account. Otherwise, there is a download link above the login area. It's an image, labeled something along the lines of "download now", but mixed in with some other text. On Jul 15, 2014, at 1:18 AM, mycell armington via Cookinginthedark

Re: [CnD] Link to Nuwave Oven cookbook

Thank you, that link did work. I've never even tried one of these ovens before, but we do have one and our "real" oven is not working, so it seems a good time to experiment. On Jul 15, 2014, at 12:30 AM, ajackson212--- via Cookinginthedark wrote: > For all who want this link, I'm not Gail, but

Re: [CnD] the nuwave cookbook

That page gives me an error as well. On Jul 14, 2014, at 6:50 PM, Walt Cone via Cookinginthedark wrote: > Here you go, > https://www.dropbox.com/s/t65lvy0h59syx80/nuwave > cookbook.rtfhttps://www.dropbox.com/s/t65lvy0h59syx80/nuwave cookbook.rtf > > > -Original Message- > From: Cooking

Re: [CnD] Soft foods.

They did say low fiber/low impact, but honestly I've cheated some there and have had no problems. A casserole like you suggest is a great idea, and should be plenty soft enough. I never thought of mixing eggs with mashed potatoes either. On Jul 4, 2014, at 4:15 AM, ajackson212--- via Cookinginth

Re: [CnD] Looking for recipe ideas for a restricted diet

Indeed it is, unfortunately. On Jul 4, 2014, at 1:25 AM, Sharon wrote: > Is quinoa out? > Sharon > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Alex Hall via Cookinginthedark > Sent: Thursday, July

Re: [CnD] Looking for recipe ideas for a restricted diet

f all the soft things. > Allison > > > ----- Original Message - > From: Alex Hall via Cookinginthedark To: "" Date sent: Thu, 03 Jul 2014 21:42:30 -0400 > Subject: [CnD] Looking for recipe ideas for a restricted diet > > Hello all, > It's a long

[CnD] Looking for recipe ideas for a restricted diet

Hello all, It's a long story, but suffice it to say that I'm stuck on a rather restricted diet for the next week, and I've already been on it for five days. Basically, I can only have soft things (cooked pasta, mashed potatoes, oatmeal, rice pudding, custards, that kind of thing) and nothing wit