--- Begin Message ---
All of the messages to this list are coming in weird now.
Holly
> On Oct 8, 2020, at 8:18 AM, Johna Gravitt via Cookinginthedark
> wrote:
>
>
> From: Johna Gravitt
> Subject: RE: [CnD] Messages are still coming through as attachments
> Date: October 8, 2020 at 8:18:01 AM
I’m really not trying to be sarcastic here, but this pizza crust says no knead,
and then the instructions say to knead? I’ve never done anything with bread, I
don’t really know what kneading means even.
Any help would be appreciated.
Thanks.
Holly
> On Jun 8, 2020, at 12:51 AM, Marilyn Penningto
Also, does the water have to be boiling? I don't relish trying to measure
boiling water. :)
Holly
Sent from my iPhone
> On Jul 16, 2019, at 7:54 AM, Holly Anderson wrote:
>
> If you don't like onions, could you make it without them? It sounds really
> good otherwise.
&
If you don't like onions, could you make it without them? It sounds really good
otherwise.
Holly
Sent from my iPhone
> On Jul 15, 2019, at 10:43 AM, Helen Whitehead via Cookinginthedark
> wrote:
>
>SHIPWRECK
>
>
> 2 large onions
> 2 cups medium potatoes
> 1 lb. Ground beef
> ½ cup long gr
Hi all. Does anyone have any tips for filling up ice trays. Right now it just
makes a huge mess, and I'm wondering if there is an easier and less messy way
to do this.
Thanks for any tips.
Holly
Sent from my iPhone
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Co
Is there a reason they use nondairy whip cream here? Could you use regular
whiped cream?
These sound amazing, I'm going to have to try them.
Holly
Sent from my iPhone
> On Feb 14, 2018, at 7:25 PM, Marilyn Pennington via Cookinginthedark
> wrote:
>
>
> Cake Mix Chocolate Crinkle Cookies
>
Hi guys. I have some shake and bake and about 6 boneless skinless chicken
breasts. I also have some original chicken shake and bake. What temperature is
best to cook these on. And it comes with a bag, should I use the same bag and
package for all six chicken breasts? It does come with 2. I kind
Hi. No it is not available in Canada. When I come here to visit Darcy I always
have to bring plenty with me.
HTH
Holly
Sent from my iPhone
> On Mar 5, 2016, at 3:22 PM, Helen Whitehead via Cookinginthedark
> wrote:
>
> I don't think we have this non stick foil here in Canada. Do any of you
Hi all. Tonight I am going to bake some porkchops in the oven. I normally use
nonstick foil to do this, however I have run out. I was thinking of using
regular foil, and using a bit of oil. I'm wondering if this would be OK to do.
I'm thinking that the nonstick benefits aside, the oil might help
Hi, not sure what size I used, but its just the normal family sized bag you can
get at most stores, a big bag. the size isn’t super important, as long as you
get it big enough so that the chips can make 2 full layers.
HTH
Holly
> On Dec 4, 2015, at 7:16 PM, Charles Rivard via Cookinginthedark
>
Hi, I wonder if you could use sausage in this instead of ham? I would like
ham, but most people in my house like sausage.
Holly
> On Nov 21, 2015, at 7:44 PM, Jennifer Chambers via Cookinginthedark
> wrote:
>
> For me, the kind of ham used for sandwiches is too thin. When I make
> this recipe
t;> From: Kimsan via Cookinginthedark
>> [mailto:cookinginthedark@acbradio.org]
>> Sent: Tuesday, November 10, 2015 4:13 PM
>> To: cookinginthedark@acbradio.org; 'Holly Anderson'
>> Subject: Re: [CnD] question about a chicken and rice recipe
>
Hi all. I was looking through af older of saved recipes, mainly from this
list. looking for something interesting to try, and I found this chicken and
rice recipe. I will paste it below, but I’m wondering if I can substitute
brown rice instead of long grain rice. I’ve never done anything befo
Hi all. Speaking of Taco casseroles, does anyone have a recipe for a good one?
I would like one that doesn’t have a lot of peppers and onions etc. Maine
meat cheese and chips, and I guess I would probably need something to keep the
meat from drying out. In my dorritos casserole I use sower c
Hi, I have this exact same recipe. It’s very good, and easy to make. However,
mine does not say cover with foil. What difference would the foil make do you
think? Also, any tips on how to get 1/2 pack of taco seasoning?
Thanks.
Holly
> On Jul 11, 2015, at 9:56 AM, Sugar via Cookinginthedark
>
Hi all. Does anyone have any tips on the best way for a totally blind d person
to cut pizza? I am really bad at it. I have pizza cutters, so any tips either
with or without pizza cutter will be great. Thanks. :)
Holly
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Hello all. I tried my hand at making zucchini noodles the other day, and it
was somewhat successful. I found my particular Julian peeler sort of difficult
to use. It’s the kind that is t shaped, and blade is perpendicular to the
handle. I have a vegetable peeler that is just straight, the hand
HI all. I want to use my Julian peeler I got for christmas to make the
Zucchini noodles for my spaghetti. I know someone on list has used one before,
but if you have used one, can you give me some tips on its use?
Thanks.
Holly
___
Cookinginthedark m
Hi all. A while back on the list we talked about how to make zucchini
spaghetti. I thought I bad some messages saved on how to do it. But I don't.
Can someone refresh my memory about how it is done.
Thanks.
Holly
Sent from my iPhone
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Cookingintheda
Speaking of english muffin pizzas, I’ve been meaning to ask on here. What have
you guys found is the best way to cut the english muffins? Mine always come
out really uneven. Any tips?
Thanks.
Holly
> On Feb 4, 2015, at 11:28 AM, Nicole Massey via Cookinginthedark
> wrote:
>
> I've found that
Hi all. Today I’m going to attempt something I’ve never done before,
spaghetti. I know its kind of sad. I’m making spaghetti for 2 people. I have a
spaghetti cooker, it has a section with holes inside a pot that the spaghetti
goes in. So when I lift the section with the holes out of the pot t
Hi, what is spaghetti squash. I’ve tried to look this up in the past, and
haven’t gotten very far.
thanks.
Holly
> On Aug 23, 2014, at 7:07 PM, Betty Emmons via Cookinginthedark
> wrote:
>
> I made spagetti using spagetti squash and people didn't know the difference
> Betty Emmons
> - Orig
Hi, I’m really curious about zucchini spaghetti. I know it probably won’t
taste exactly like spaghetti, but what is the texture like. Is it a similar
texture to spaghetti noodles? Really want to try this.
Holly
> On Aug 12, 2014, at 6:14 PM, RJ via Cookinginthedark
> wrote:
>
> Today I boug
el funny or smell funny, don't eat 'em. Otherwise, enjoy.
>
> Greg
>
> -----Original Message- From: Holly Anderson
> Sent: Monday, January 27, 2014 11:57 AM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] potato question
>
> Hi all. I was wondering ho
Hi all. I was wondering how to tell if potatoes have gone bad? I’ve smelled
rotten potatoes before, so is that what I should look for, or is there other
things I should look for in determining whether a potato has gone bad. I saw
online that if its green it’s poisonous, but I’m just curious.
Hi all. I’m staying somewhere and they have a gas stove. At home I have an
electric stove, are there differences that I should be aware of when cooking.
I know I’m dealing with an open flame vs heating element, but not sure what
that really means in terms of cooking. Any tips r helpful hints
Hi all. I had a question about cooking chicken and pork chops in the oven.
Not necessarily together, but I’m wondering what temperatures I should use and
how long to cook them. The pork chops are just normal bone in pork chops and
the chicken is chicken legs, drum sticks. Any help would be a
Hello all. I have some of those frozen hamburger patties, I"m thinking of
cooking them on the stove, I was wondering how to know when to flip them. I
know dale has covered this on cooking in the dark before, but I can't remember
how he did it now. Also any tips on flipping burgers would be ap
Hello all. Tonight I had my first experience making tacos. I had a few
issues, and a couple of questions. How do you guys tell when the meat is
completely done? When I thought it was done, sighted people said there was
still some red meat there. Also I had a lot of trouble stirring in the
ot sure when exactly to put in the pasta.
the recipe does say 30 minutes before. so do I do it at 3 and a half hours or
4 and a half hours. That's where I'm confused. Sorry I wasn't clear in my
last message. I will send the recipe when I'm done.
Holly
On Aug 21, 2013,
Hi everyone. I have a recipe I'm making in the crock pot. It says cook for 4
to 5 hours on high or 7 to 8 hours on low. I'm wondering why there is such a
big discrepancy there. Also it says during the last 30 minutes add in another
ingredient, but I'm not sure exactly when to add in the othe
Hi all. I am going to make the chicken noodle soup recipe that dale did on
cooking in the dark bout a year ago. I'm going to steam the chicken as he
suggests. He suggests putting in 2 cups of water with about 2.5 lbs of
chicken. He used thighs, I'm using breasts. boneless skinless in both c
pan. I too try to use a
> bigger pot to avoid getting it all over the stove.
>
> -Original Message-
> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
> Behalf Of Holly Anderson
> Sent: Friday, February 01, 2013 7:25 PM
> To: cookinginthedark@acbradio.
When cooking ground beef, what do you guys usually cook it in? I'm always
afraid when stirring or moving the meat around that I am going to flip some out
on the burner.
thanks.
Holly
On Jan 31, 2013, at 9:05 AM, rebecca manners wrote:
> I break it up with my hands before I turn on the burner a
Hi all. Earlier someone asked about spreading peanut butter. I was relieved
to see that so many people used their fingers for that. That's the method I
use, and the one that works the best for me, but I thought I was doing it wrong.
I had a question about spreading butter both for grilled che
I have that too. It seems like it takes me about 3 times as long to do
anything in the kitchen. Especially peeling potatoes. Sometimes I just give
up and cook them with the skin on. I keep saying it will get faster, hopefully
that is the case.
Holly
On Jan 11, 2013, at 10:48 PM, Charles Riva
Hi all. I'm going to make those shake and bake chicken legs I talked about the
other day. However, I wanted to make some potatoes with them, the chicken
needs to be on 400 and the potatoes need to be on 450. Could the potatoes cook
on 400 and just take longer, or should I just do some other p
Hi all. I'm going to make some drum sticks using shake and bake. I've never
done bone in chicken before, I was wondering if there's anything i should know
about this type of chicken vs boneless skinless. I've cooked chicken a hand
full of times before, so any tips dealing with chicken would b
too. I freeze the peanut butter balls then dip them
> in chocolate using a toothpick. It works well for me as long as I just take
> out a few from the freezer at a time. smile HTH
> Shannon
> - Original Message ----- From: "Holly Anderson"
> To:
> Sent: Monday, D
> On Dec 17, 2012, at 1:56 PM, Holly Anderson wrote:
>
>> Hi all. I'm new here. I'm going to start out by saying that I'm not great
>> in the kitchen. I am just starting out, and I don't have a lot of
>> confidence. I'm working on it, but just
Hi all. I'm new here. I'm going to start out by saying that I'm not great in
the kitchen. I am just starting out, and I don't have a lot of confidence.
I'm working on it, but just so you have a frame of reference.
Every year for christmas I make peanut butter balls, these require dipping in
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