For my pancake maker, a stove top model, you flip by holding both handles and
flipping the whole thing over. You can use this pen is an omlet maker. my first
experience with a pan like this was with one that had openings on either side,
meaning you had to be careful how and when you flipped so t
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With subject line help with recipe please: they are coming through as a mime
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I used both yellow and summer squash. This turned out really well. Sending in
case, like my niece, you are saying the only thing you know to do with zucchini
is make zucchini bread :-)
2 medium-sized yellow summer squash
Garlic salt & freshly ground black pepper
1/2 cup freshly grated Parmesan
This paper which I subscribe to sends a food newsletter every day, and this
chicken recipe looked interesting. Given the metric measurements, with the help
of Siri, I think Ken approximate what to use for a few of the measurements:
Begin forwarded message:
> Serves 4 to 6. If you are in a rush
I am not into micromanagement. Anything anyone doesn’t want to read, that’s
what the delete key is for. It’s not like we have desserts listed every day.
It’s going to get ridiculous if we have to know let’s say we can only post
breakfast items one day a week, desserts maybe once or twice a month
I’m sure the recipe I made once is similar to this; it’s buried somewhere on
cassette:
Original recipe yields 8 servings
1 cup all-purpose flour
⅔ cup butter
365 Everyday Value® Unsalted Butter
At Your Local Whole Foods Market
LEARN MORE
ADVERTISEMENT
1 cup chopped walnuts
1 (8 ounce) pac
For dinners such as the chicken one, exactly what size pan are we talking
about? My cookie sheets are on the large side, even have a rim, but for the
amount of chicken called for that would seem to take up the sheet on its own,
never mind the vegetables and potatoes, and with getting out of the
https://www.cdkitchen.com/cooking-tips/cake-mixes.html
Thought would send, since I think some of the cake recipes that have been
coming out lately require the older size. The webpage includes a cake mix
calculator where you can enter the size box you have and then the size you
need; you will
I got mine years ago from QVC. I think it’s 4 quarts. They called it a pasta
pot. It has loop handles on either side, which are really nice.
On Aug 23, 2020, at 8:22 PM, Regina Marie via Cookinginthedark
wrote:
Hi Debbie. I bought mine from Walmart. Check on
https://www.walmart.com/search/?q
Will be interested in knowing how it turns out. Me, I’d be lucky to use half
the walnuts; I’ve never seen that much in a carrot cake, and I’m not really a
pineapple fan, but would maybe add a little more liquid to make up for no juice
if I were using.
On Aug 23, 2020, at 6:33 PM, diane.fann7-
Remove the husk, rat ear in damp paper towel, and microwave on high for 3 to 4
minutes depending on how much crunch you like in your corn. I read about this
years ago in a magazine; beats messing with all that boiling water. Two ears
come out good if microwaved for five minutes, individually wra
Colemans is English mustard, really packs a punch! Haven’t seen it in dry form,
so imagine that a little bit would go along way, given how the non-dry form is
:-)
On Aug 10, 2020, at 9:29 AM, Lisa Belville via Cookinginthedark
wrote:
Marie.
Yes, I get that, but the only kind my store carrie
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 of
This does sound good. I like that it doesn’t have as much oil is some recipes
do. Carrot cake as forgiving: I’m not really into pineapple, so would do
without that and maybe half the nuts, because two cups for me is two much.
> On Jun 14, 2020, at 8:15 PM, Wendy via Cookinginthedark
> wrote:
>
Sounds good, minus the xanthan gum. I’m sure these days the stores are having a
real run on that/joking. Would rather use cornstarch or flour as a thickening
agent, which is what I read xanthan gum is.
On May 6, 2020, at 10:48 AM, Jennifer Thompson via Cookinginthedark
wrote:
Easy Cheesy Zucc
I like the all bran recipe that’s on the box from Kellogg’s
I think 425° is way too much for a muffin; I always do them at 350.
> On Apr 14, 2020, at 8:53 PM, Marilyn Pennington via Cookinginthedark
> wrote:
>
> QUAKER OAT BRAN MUFFINS
>
> Breads
>
> 2 c. Quaker oat bran cereal (high fiber
The discussion was caused by how it says to bake the chicken on a cookie sheet,
which generated some debate. I myself have nice big cookie sheets that I’d say
have around a 1/2 inch high rim; I’ve baked chicken on them with no problem.
Below is the recipe:
Baked Sour Cream Parmesan Chicken
1 p
Possible resend, but this didn’t come back to me:
In the past I would’ve told you I do consistently better with hamburgers then
with steak. However, for Christmas someone gave me schwans filet mignon. Since
there directions weren’t for the George Foreman, I looked up online, and found
in one pl
In the past I would’ve told you I do consistently better with hamburgers then
with steak. However, for Christmas someone gave me schwans filet mignon. Since
there directions weren’t for the George Foreman, I looked up online, and found
in one place where they recommended to butterfly the Stake,
Pita bread is good sprinkled with this and olive oil, then toasted in the oven.
I believe one of my friends used it for baking chicken.
On Jan 29, 2020, at 2:19 PM, diane.fann7--- via Cookinginthedark
wrote:
I have zaatar. Haven't used it in any recipes, but, often sprinkle it into
eggs or sou
I love garlic too :-)
For measuring out rice and macaroni servings, I use a quarter of a cup, and try
not to go beyond more than a half of a cup for a serving. Leftovers you can put
in a container and freeze; I like leftovers.
For things that come in a bag, especially since I only have the free
gt; groceries.
>
> -----Original Message-
> From: Cookinginthedark On Behalf Of
> Kathy Brandt via Cookinginthedark
> Sent: Sunday, December 29, 2019 1:22 PM
> To: cookinginthedark@acbradio.org
> Cc: Kathy Brandt
> Subject: Re: [CnD] Grocery delivery services
>
To clarify some things: to my understanding, you get free delivery with Peapod
if you order $100 worth. Before that, the minimum order is $69, on which there
would be a delivery fee, but for me that is lower then the cost of a
round-trip, so would be worth it.
With Instacart, you can join Insta
http://www.signaturescatalog.com/category/kitchen.do
Every day I get an email preview of what mail is coming from the post office,
and in today’ was that scanned image with accompanying link, which I had a look
through: interesting items in various categories, but went to the kitchen one,
whe
There was nothing in your message
> On Jan 10, 2019, at 1:33 PM, Marilyn Pennington via Cookinginthedark
> wrote:
>
>
>
> ___
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No eggs?
This wouldn’t be a dump cake I suppose, but for me, I would add four eggs, and
leave out the pretzels.
> On Jun 3, 2018, at 10:26 AM, Marilyn Pennington via Cookinginthedark
> wrote:
>
> Peanut Butter Cup Dump Cake Recipe
>
>
>
> *Prep 15 min
> *Total1 hr 5 min
> *Servin
>From the amount of flour in these, they look like they would go well in a 10
>cup bunt pan, or a 9 x 13, or to round pans, eight or 9 inch. The 8 inch
>square pans should work too. I had read once that an 8-inch cake pan would do
>for a recipe calling for one and a half cups flour.
> On Apr 2
It is good to have these from scratch recipes, because these days you can be
jipped on the size of the mixes: you used to be able to count on them being
18.5 ounces, but now you can see them at 17 ounces or even a little below! To
make the crumb seem more like it’s from a mix, even though they s
The organizers of a George Washington birthday dinner I attended asked for this
kind of cake to be prepared. The recipes for cherry cake inspired me to look to
see if I could find one that might be like what I had. I was a little bit
dubious about this combination, but it exceeded my expectation
QUICK PISTACHIO JELLO SALAD
1 pkg. pistachio dry pudding mix
1 can pineapple or fruit cocktail, drained
1 (8 oz.) frozen whipped cream
1 pkg. marshmallow miniature
Cottage cheese if desired
Mix above ingredients together; chill and serve.
__ NOD32 2320 (20070609) Information __
Pistachio Nut Bundt Cake
1 (18.25 ounce) package yellow cake mix
2 (3.4 ounce) packages instant pistachio pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 eggs
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1/4 cup confectioners' sugar for dusting
Preheat
EASY PISTACHIO NUT BREAD OR CAKE
Batter:
1 box yellow cake mix
1 box pistachio nut pudding mix (instant)
4 eggs
8 oz sour cream
1/4 cup oil
1/4 cup water
Nut Mix:
1 cup sugar
1 cup chopped walnuts
1 tsp cinnamon
Grease and flour two regular size bread pans or one bundt cak
I have had good experiences with silicone bakeware. You were able to peel the
sides back a little bit to help get your cake, etc., out. Of course, you grease
it.
As for non-stick pan‘s, I have heard that if you use Pam on them, that it gums
up the non-stick, so, I just use vegetable oil and a l
This comes from the Stillmeadows cookbook, what I copied out during the mid-70s:
12 thighs or six breasts
One can cream of chicken or cream of mushroom soup
1 cup sour cream
1/2 package dry onion soup mix
In greased oblong baking pan place chicken pieces skinn side up in one layer.
Makes remai
PM, Mike and jean via Cookinginthedark
> wrote:
>
> The recipie specifically states not to cover. It does call to be cooked for
> 1 and 1/2 hours and we have never had the rice come out uncooked. Again, I
> recommend using minute rice. mike
>
> -Original Message--
Maybe you could pour a cup of water over all, because the rice needs to absorb
some liquid I would think, the sour cream and the mushroom soup on their own
wouldn’t be immediately absorbable by the rice, since both of these things on
their own are quite dense. Also, you might want to cover whil
In case didn’t get the one from the list, I found this one that I thought would
pass along. Other variance called for cutting in layers, and boiling the
buttercream icing, which called for a whole lot of butter. This one, by
contrast, looked more like something I would try to make:
Snickerdoodle
The recipe said a whole chicken, which is typically eight pieces.
> On Feb 6, 2018, at 9:40 AM, Dani Pagador via Cookinginthedark
> wrote:
>
> Hi, Mike.
> Thanks for this recipe. It looks really yummy, and really easy, both
> of which I need tonight.
>
> What size pan do you use?
>
> About ho
Thanks again for the other recipe. This one looks more like a turtle cake; no
cinnamon.
> On Feb 6, 2018, at 9:50 AM, Marilyn Pennington via Cookinginthedark
> wrote:
>
>
>
> SNICKERDOODLE CAKE
>
>
>
>
> Supermoist chocolate cake mix
> 12 oz. chocolate chips
> 12 oz. melted caramels
>
Had an email problem last night, and this was one of the emails I lost. Thanks.
I have been looking on the Internet, and a side from one I found, the others
looked a bit more complicated than the one posted here. Thanks a lot.
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Cookinginthedark mail
The liquid has to be warm, not hot. They East will be killed if liquid is too
hot.
> On Dec 20, 2017, at 10:26 PM, Wendy via Cookinginthedark
> wrote:
>
> What temperature does the milk need to be for the yeast?
> Wendy
>
> ___
> Cookinginthedark ma
Sorry, I confused where I got this from, Anne. I have made it though, and
since don’t have my blender any more, do it in the food processor quite nicely.
Easily doubles.
... And, about the cheese cake, I don’t have any that specifically call to be
done in a food processor: I just do them th
Congratulations on your new food processor! I used to have one by Hamilton
Beach; I forget how the controls were.
To not have things turn to mush, you press the button just for like a few
seconds and release. Check how your product is, and repeat for a few seconds
until it's the way you want.
I generally don't use rings, but when I have, I greased them with butter, still
put water in, and still put a lid on top.
On Nov 17, 2017, at 8:08 AM, Helen Whitehead via Cookinginthedark
wrote:
I haven't tried them yet. I would imagine though, you could probably use a bit
of water, or Pam co
I agree with Brenda: I always maintained that if someone were that picky about
their eggs like what I heard at our work cafeteria, "over easy", "don't break
the yoke", that my husband could Do his own! I'm perhaps on another end of the
scale, I don't like any runny or soft cooked eggs. It's a te
You can easily miss it, but the recipe says to preheat the oven to 450°
On Nov 16, 2017, at 7:01 AM, Deborah Barnes via Cookinginthedark
wrote:
This sounds good but at the beginning, it says roast and then it says turn down
and roast on a much lower temp. Wonder what the bird started out roas
Interesting recipe. Where are the eggs? I know you wouldn't need them for
instant putting, but any brownie recipe I've ever seen has eggs, but recipe
says nothing about adapting the cake mix.
> On Nov 8, 2017, at 9:35 PM, Marilyn Pennington via Cookinginthedark
> wrote:
>
> Easy Cake Mix Rich
I hadn't noticed that there was a problem lately. I'm remembering when someone
posted from 25 to 50 brownie recipes; that was a bit much. But nothing like
that has happened recently. I have my message conversations organized according
to thread, and delete what I don't want to read right from th
lle via Cookinginthedark
> wrote:
>
> Hi, Kathy. Thanks for this. Unfortunately, the only glass bowl I have is way
> too small. How much of a difference would using a plastic bowl make?
>
> Sent from my iPhone
>
>> On Oct 26, 2017, at 11:23 PM, Kathy Brandt via Cookingin
That is for stiffly beating egg whites, not making whipped cream. For whipped
cream, you need to buy what is called heavy or whipping cream. You are right
about cold beaters and cold bowl. The bowl should be stainless steel or glass,
not plastic, because plastic can absorb the fat from the cream
My One cup K-10 I am told that the newer K-15 is the same) is very accessible.
Just power and start buttons.
> On Jul 6, 2017, at 11:38 PM, May Anderson via Cookinginthedark
> wrote:
>
> Hey there.
>
> Does anyone know of a keurig machine that is still accessible these days? I
> need to get
I shuck it, wrap in a wet paper towel, and microwave for three minutes. Four if
you want the ear a little more well done.
> On Jun 27, 2017, at 2:45 PM, Nicole Massey via Cookinginthedark
> wrote:
>
> My dad cooks it in the shuck in the microwave. He cuts the end of the cob
> where the leaves
Since buying the grated Parmesan or Romano cheese from the deli, I haven't
looked back for buying the stuff in the can. It comes in cups with lids, and
looks like how cheese would if you use a greater to grade it.
> On Apr 4, 2017, at 5:21 PM, Nicole Massey via Cookinginthedark
> wrote:
>
> I
Friends of mine are successfully using their models, which are full-size. I am
using a K 10 mini; the K 15 is the updated version. There are just two buttons,
no touchscreen. Once you get the sequence down of when to do what, it works
well.
On Mar 17, 2017, at 1:15 PM, Michael Baldwin via Cooki
You eat for breakfast, lunch, or dinner, whenever you would normally eat bread.
On Jan 25, 2017, at 8:11 AM, Danielle Ledet via Cookinginthedark
wrote:
And do you eat for breakfast, as a side, or what?
On 1/8/17, Kathy Brandt via Cookinginthedark
wrote:
> This was actually the first brea
This was actually the first bread I made, from the New England cookbook, put
out by national braille press. The smell while baking about sent me into orbit:
Mix in large bowl:
One and a half cups boiling water 1 cup rolled oats 1/3 cup shortening 1/4 cup
molasses 1 teaspoon salt
stir these toge
You don't have to have a bread machine. I don't have one. I started out making
white bread.
> On Jan 7, 2017, at 4:51 PM, William Henderson via Cookinginthedark
> wrote:
>
> Hello,
>
> It's kind of cool that I'm asking this, as my cooking skills have
> begun to get better and now I can prepar
It's your burger :-); have it however you like. Otherwise, you could cook for a
brief time on the George Foreman perhaps, or, though this might sound odd, I do
mine with my starch and veggies then I'm heating up in the microwave for 2 to 3
minutes, all on the same plate. Since I am used to sushi
... sent as an illustration of how, if the box doesn’t scan correctly like mine
didn’t, the company’s site might have it:
Frosting:
1 -(3 oz) pkg. cream cheese, softened
1/2 cup - butter or margarine, softened
1 tablespoon - instant espresso granules
1/3 cup - milk
1 - (1 lb.) pkg. Domino® Confe
Sending this as an illustration of how, when you can't scan a recipe off of a
box correctly, you might be able to find it on the Internet. This is what
happened with this recipe from a Domino powdered Sugar box: Café espresso cake
Frosting:
1 -(3 oz) pkg. cream cheese, softened
1/2 cup - butter
You would not use the stuff in the can for this. Either dream whip in the
package that you mix up with what they call for, or buy heavy whipping cream
and whip it.
On Oct 15, 2016, at 6:13 PM, Janet Brown via Cookinginthedark
wrote:
I think that would work as would cool whip I believe.
Sent
Have you run vinegar through the coffee pot, followed by two or 3 cups of water
to rinse out? You let the vinegar sit for a half hour before all of it drips
into the cup, let it finish the cycle, then put the water through.
I have a flex brew coffee maker besides my regular coffee pot. The flex
I use the Eagle Brand condensed milk recipe, using a gram cracker piecrust
instead of the normal kind,, and doubling up on the spices.
> On Sep 12, 2016, at 8:26 PM, Sandy via Cookinginthedark
> wrote:
>
> Great tips; speaking of something different, when I make pumpkin pie,
> instead of evapo
Could become more useful to make up various mixes. Just today noticed that the
Duncan Heins are now down to 16 ounces rather than what used to be 18.5 ounces,
and probably costing the same as the other. Was bad enough when they went down
to 17 ounces.
Anyway:
Total Time
25
mins
Prep 10
Note: I do my muffins at 350, since think they come out too hard at 400.
8 Cups of All-Purpose Flour or wheat flour if you prefer
3 Cups of Sugar
3 Tablespoons of Baking Powder
2 Teaspoons of Salt
2 Teaspoons of cinnamon
2 Teaspoons of nutmeg
Mix all of these dry items together and store in a
8 Cups of All-Purpose Flour or wheat flour if you prefer
3 Cups of Sugar
3 Tablespoons of Baking Powder
2 Teaspoons of Salt
2 Teaspoons of cinnamon
2 Teaspoons of nutmeg
Mix all of these dry items together and store in a container in your pantry
for you
to use when you need it!
To actually ma
The recipe says only to melt 12 ounces of the chocolate, when, besides the half
cup chocolate chips, there are 24 to 36 ounces of chocolate to use. That is why
the recipe isn't clear. Plus, if you are omitting the syrup, you were just
essentially putting the dry ingredients in without there bein
The entire bulb of garlic is considered a head. You use one of the pieces of
the bulb, which would equal a clove.
I can't answer the other question, because I have never used the jar product.
> On Sep 3, 2016, at 6:38 AM, Janet Acheson via Cookinginthedark
> wrote:
>
> Question: is a garlic c
Haven't heard of anything quite like what you mention. You could get silicone
muffin pans, that you could press the bottom part of or pull apart the sides of
for turning cupcakes out.
> On Jul 27, 2016, at 7:44 PM, Jeanne Fike via Cookinginthedark
> wrote:
>
> Hello,
>
> Just curious, does a
I have made this recipe; it works just fine without the yeast. In Texture it's
like how a quick bread would be, like pumpkin bread. Sugaring the loaf pan
after greasing, before putting the batter in, really adds to this too.
> On Jun 11, 2016, at 9:55 AM, ellen telker via Cookinginthedark
> w
How long were you microwaving your bacon? I do mine one minute per slice, and
put a paper towel under and on top of it. They absorb the fat. I have a bacon
pan, that has lines, and a place where more of the fat can drain too.
> On Jun 10, 2016, at 4:27 PM, randy tijerina via Cookinginthedark
>
I respect that what ever works is good. I myself wouldn't want to mess with
batter and plastic bags. Since you have to check the batter level in the pan as
well as what your inserting from,, you're not going to completely avoid a
messy proposition. Since recipes generally recommend that you fi
That sounds like a really high temperature to me. I always did my shake and
bake chicken at 350 for an hour.
> On Mar 3, 2016, at 3:21 PM, Kimsan via Cookinginthedark
> wrote:
>
> If I want to bake 9 drumb sticks. After coding the shake and bake on the
> chicken, the box says 25 minutes on 425
Congrats on venturing out! Take a bit of the stem part of the onion, and Peele
down. So once you've gotten started, you may take a fingernail and get
underneath what feels like paper, and continue peeling that off. Do that until
you reach what feels slightly juicy and alive; it will have lines a
Nothing has come through to me since when I sent out the alert regarding the
possible spam.
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It was sent as a forward, and all that was there was a website. I figured that
if it was legitimate, that the administrators would've written what ever to us
in text. Therefore I did not open the website. I treat messages with Blank
subject lines the same way. You can't be too careful these days
I know what you mean about it being too hard to use traditional potato cutter.
Pampered chef has what is either called a garnishing tool or, more precisely, a
crinkle cutter.
With this, the handle stands straight up, vertically, which is more ergonomic
for women, using your upper body strength
I know what you mean: my fried eggs are flat version of a hard boiled egg, only
with some moisture left. You should get the pan good and hot first, so tgat the
butter sizzles, before putting the eggs in and turning the heat down.
By the time I get my other stuff for breakfast together, the eggs
Could be fun. You didn't provide an E-mail in the text, so that's why
writing here.
-Original Message-
From: john mcconnell via Cookinginthedark
Sent: Friday, January 22, 2016 2:01 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Idea for get-together
Hello Steve, Dale, and all
I have the most basic George Foreman grill, since it's just me. It has no
buttons, not even a touch pad. You give it a good ten minutes to heat up,
and, if a conventional recipes says to grill something on each side for ten
minutes, you do it in the George for half that time, since you're do
All I can say is I do the best I can. When you're out some things are
beyond your control, like, the place might bring you the butter out cold.
If you're blind, however minutely, if having to cut from a stick, like it or
not, you'll end up touching the butter. Friends of mine were at some churc
I’ve made this; it’s good. Recipe came with my Hamilton Beach blender. I’ve
also done it in my food processor:
Yield: two cups
2 large apples
1/4 cup water
1 tablespoon lemon juice
one to three tablespoons sugar
Wash, peel, core, and chop apples into small pieces. Put half the apples and
r
I bought a box of elbow macaroni to make mac and cheese from scratch, and was
really surprised at how small the pasta was, as I remember it being bigger.
Has anyone noticed this, or, is there a bigger version of elbow macaroni that
has a specific name that I should look for? I know, could use
From: Kathy Brandt
Sent: Saturday, January 15, 2011 5:28 PM
To: kathy brandt
Subject: Cornbread, homesteader
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
Directions
1. Preheat o
-Original Message-
From: Marilyn L DeWeese
Sent: Friday, November 30, 2007 9:42 AM
To: cooking-frie...@cooking-lists.com
Cc: cookinginthedark@acbradio.org
Subject: C n D: GOLDEN CORN BREAD
GOLDEN CORN BREAD
1 cup Aunt Jemima Enriched Yellow Corn Meal
1 cup all purpose flour
2-4 tab
-Original Message-
From: CD
Sent: Wednesday, December 06, 2006 12:09 AM
To: cookinginthedark@acbradio.org
Subject: cookinginthedark: Disney Land Cornbread
Disneyland Cornbread
2/3 cup sugar
1 teaspoon salt
1/3 cup butter (or margarine), softened
1 teaspoon vanilla
2 eggs
2 cups
From: Kathy Brandt
Sent: Saturday, March 17, 2007 12:05 AM
To: kathy brandt
Subject: Corn Bread, german
German Corn Bread
2 eggs, well beaten
1 cupful of milk
2 tbsp. molasses or syrup
2 tbsp. melted butter
1 1/2 cupfuls of yellow cornmeal
3/4 cupful of flour
4 tsp. baking powder
salt to tast
-Original Message-
From: Julie & Miss Mercy, avon representative
Sent: Friday, June 22, 2007 11:19 AM
To: cookinginthedark@acbradio.org
Subject: C n D: Sweet Country Cornbread
Sweet Country Cornbread
You can use yellow, white or blue cornmeal to make this classic cornbread.
Prep Time:1
More power to those using an electric knife. I'm horrified at the idea
myself/weak smile. I if I'm not careful occasionally get into enough
trouble with regular knives let alone an electric one! I know it's probably
a matter of confidence, but have no desire to try it.
-Original Mess
That seems a long time to cook Shake'n'Bake chicken to me. The most I ever
cooked it is an hour at 350. I'd think it would dry out too much cooked
longer.
Kathy.
-Original Message-
From: brenda mueller via Cookinginthedark
Sent: Tuesday, July 21, 2015 10:16 PM
To: cookinginthe
What cooking time and temperature would you recommend if doing in oven or
stove top? Thanks.
-Original Message-
From: Penny Reeder via Cookinginthedark
Sent: Sunday, May 24, 2015 12:44 PM
To: cookinginthedark@acbradio.org ; john mcconnell
Subject: Re: [CnD] Question and recipe for le
Cafe Viennese
1 cup instant coffee granules
1 cup sugar
2/3 cup instant nonfat dry milk powder
1/2 tsp cinnamon
Boiling water
Combine first 4 ingredients and mix well. Store in airtight container. For
each serving, place 2 & 1/2 to 3 tablespoons in a cup. Add 1 cup boiling
water, sti
Vanilla Coffee
1/2 cup ground Coffee, any variety
1/4 cup firmly packed brown sugar
6 cups cold water
1 Tbsp. imitation vanilla
PLACE coffee in filter in brew basket of coffee maker. Place sugar in empty
pot of coffee maker. Add water to coffee maker; brew. When brewing is
complete, stir in v
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