The regular oven is perfectly safe, just as long as you use oven mitts. I use
it and a toaster oven, depending on what I'm cooking.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of Brennen Kinch via Cookinginthedark
Sent: Sunday, Febr
I agree I wouldn't leave food unattended either and a crockpot is more for
stews. I don't like pork chops in the crockpot as much as in the oven either..
and, incidentally, Immigrant has some good recipes using the oven.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark
used safely as long as you use
elbow-length oven mitts. Other tips include using both hands to take pans out
of the oven and opening the door copleting when removing them. You will have to
stand on the side instead of right in front of the oven when you do this.
Pauline
On Sun, Feb 16, 2020,
And, I always take the pan out of the oven and put it on the stovetop or
counter when turning things.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Pauline Smith via Cookinginthedark
Sent: Sunday, February 16, 2020 10:50 PM
To: cooki
Margo, I've made this recipe. Immigrant gave it to me years ago. It's very
good and easy.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Margo Downey via Cookinginthedark
Sent: Sunday, February 16, 2020 11:27 PM
To: cookinginthedark@
And she does this with frozen ones or potatoes she cuts herself.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf
Of Immigrant via Cookinginthedark
Sent: Monday, February 17, 2020 3:29 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Su
I have a friend who has a new wave oven. I'm not sure what kind she has. I
know she had to have someone mark it for her. I'll ask her when I talk to
her.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Ron Kolesar via Cookinginthedark
Mine lasted about eight years. I miss it.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant via Cookinginthedark
Sent: Wednesday, February 19, 2020 7:01 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: Re: [CnD] Micr
As far as I know, the name of the product is high marks. I had some, but I
didn't use it for a long time and it dried up and I had to throw away almost
a full tube.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookin
I got mine from either maxi aids or independent living aids. I've had it
since about 2009. I like it a lot.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Thursday, February 20, 2020 10:40 AM
To:
Can You Freeze Milk?
Good news! According to the Dairy Council of California, it's perfectly fine
to freeze milk for later use. You just have to make sure you do so before
the expiration or "best by" date. If you find yourself always pouring
out-of-date milk down the drain, this simple solution c
lk also has use by dates that are further out than cow's
milk.
Pamela Fairchild
-Original Message-
From: Cookinginthedark On Behalf Of Jan via Cookinginthedark
Sent: Monday, March 2, 2020 6:21 PM
To: cd
Cc: Jan
Subject: [CnD] Interesting Facts About Milk
Can You Freeze Milk?
Goo
Baked Sour Cream Parmesan Chicken
1 pound skinless, boneless chicken breast halves
6 ounces sour cream
1/4 cup shredded Parmesan cheese
1 clove garlic, pressed
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup dry Italian breadcrumbs
Preheat oven to 350 degrees F.
Wipe the
;t have a 9 by 13 pan? Or would you run the risk
of juices going everywhere? I bake chicken on my cookie sheet all the time,
but never with sour cream on it. Would anything bad happen if I did this
same recipe on a cookie sheet?
Thank you
Cindy
On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookingint
going everywhere? I bake chicken on my cookie sheet all the time,
but never with sour cream on it. Would anything bad happen if I did this
same recipe on a cookie sheet?
Thank you
Cindy
On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:
> Baked
ices going everywhere? I bake chicken on my cookie sheet all the time,
but never with sour cream on it. Would anything bad happen if I did this
same recipe on a cookie sheet?
Thank you
Cindy
On Mon, Mar 9, 2020 at 2:26 AM Jan via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:
&g
inches high.
Jeanne D.
-Original Message-
From: Cookinginthedark On Behalf Of
Jan via Cookinginthedark
Sent: Monday, March 9, 2020 9:52 PM
To: cookinginthedark@acbradio.org
Cc: Jan
Subject: Re: [CnD] Baked Parmesan Sour Cream Chicken
that would work, but a lot of cleanup that way.
-
r the most part, I use regular baking pans when cooking meat in the oven.
If I'm just making a piece of meat with coating, I sometimes use an old pan
that came with my previous toaster oven. I am starting to line pans with
foil before placing meat into them for cooking.
Pauline
On
Pamela, how did your experiment work? When I make scrambled eggs in the
microwave, I always add a little milk, about a tablespoon and about that
amount of butter before I cook them. I got that idea from a friend.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@a
I agree with Cindy's way of cooking chops. However, I wouldn't use a cookie
sheet. I'd use a baking pan with sides. It may take a bit longer to cook.
but I haven't noticed that it does and I think a pan with sides is safer for
meat. Also, I don't preheat the oven. I just give things a bit more time
Yes. the ranch salad dressing, which has sour cream or buttermilk in it.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of kimsansong--- via Cookinginthedark
Sent: Thursday, May 28, 2020 8:33 PM
To: cookinginthedark@acbradio.org
Cc: kims
Pour the coffee in the sink. that way, if it spills between the thermos and
the sink, it won't go all over the place. I like single cup coffee makers
because I don't have to worry about pouring and I always have a fresh cup.
And, as I've said before, I don't like the keurig coffee.I don't think
mea
I wouldn't be comfortable trying it, but that's my preference. I've tried
French press coffee at a friend's house, about 20 years ago. I wasn't too
impressed with it.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Cristóbal Muñoz via
I see no reason to brine meat.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jude DaShiell via Cookinginthedark
Sent: Saturday, May 30, 2020 11:56 PM
To: Immigrant via Cookinginthedark
Cc: Jude DaShiell
Subject: Re: [CnD] Salt makes
That may work for not scorching fingers, but it doesn't prevent spilling if
you move your hand when you're pouring. That's why I pour in the sink,
liquid indicator or not.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Carol Ashland v
I always peel carrots. Not potatoes, if I'm baking them. I peel potatoes if
I'm mashing them or boiling them.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, June 19, 2020 1:21 AM
To: cook
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
at
ave learned, in whatsoever state I
am, therewith to be content."
-Philippians 4:11
🙏
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 😘
-Original Message-
From: Cookinginthedark On Behalf Of Jan
via Cookinginthedark
Sent: Fri
good idea. But most of the time I like the plain cinnamon, without apple.
But I might try that sometime.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Nicole Massey via Cookinginthedark
Sent: Friday, July 31, 2020 11:10 PM
To: cookin
I use the oven and microwave mostly. I use the stovetop to boil pasta,
occasionally. and I use the stovetop to make bacon and scrambled eggs
because I like them better that way.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Immigrant
I've microwaved pasta. I have a microwave pasta cooker. that isn't too bad.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of diane.fann7--- via Cookinginthedark
Sent: Monday, August 03, 2020 5:49 PM
To: cookinginthedark@acbradio.org
Cc:
Interesting. I use milk in the microwave too. I think it tastes better than
using water. I tend to use milk in scrambled eggs and water in omelets. I
don't know exactly why.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lisa Belville
I use a bowl rather than a mug. I feel that it gives me more room to
maneuver when I'm beating the eggs than a mug does.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Lisa Belville via Cookinginthedark
Sent: Wednesday, August 12, 202
@acbradio.org
Cc: Lisa Belville
Subject: Re: [CnD] Milk Or Water
That is interesting. I haven't noticed a taste difference between milk and
water, but the eggs do seem fluffier.
On 8/12/2020 8:00 PM, Jan via Cookinginthedark wrote:
> Interesting. I use milk in the microwave too. I think i
The locklid saucepan I got from independent living aids is very thick and I
feel safe with it. I got it in 2009. my parents got me a saucepan set a few
years before I got the one I have and I didn't feel as safe with it. but if
you get the right kind, it's totally safe. Much safer than a colander.
It says one cup. the 1 and cup are on two different lines, for some reason,
at least in the reply anyway.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Saturday, September 05, 2020 9:07 AM
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