I would guess that the Crockpot is never going to give you a topping with
crunch.
Susie
-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 31, 2016 2:44 AM
To: cookinginthedark@acbradio.org
Cc: gail johnson
Subject:
When they say "cane sugar" do they just mean regular white sugar?
Susie
-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, July 26, 2016 9:30 AM
To: CND
Cc: Sugar
Subject: [CnD] SWEET AND SPICY PECANS
SWEET AND SPICY PECANS
Sugar, I have made these many times; it's my go-to recipe when I have to bring
treats. They never fail. Do NOT overbake.
Susie
-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 24, 2016 4:27 PM
To: CND
Cc: Sugar
Subject:
Jeanne, I just downloaded Peg Bracken's book in .brf, so it's available in all
Bookshare's usual formats.
Susie
-Original Message-
From: Jeanne Fike via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, July 21, 2016 9:15 PM
To: cookinginthedark@acbradio.org
Cc:
Bookshare does have the 50th anniversary edition of the "I Hate to Cook
Book." I just downloaded it. If you get the .brf format, you can search it
on your BrailleNote.
Susie
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
I just want to chime in here and say that everyone's abilities are
different, blind or otherwise. Each of us has an informal list of things we
prefer not to do, whether it's deep frying or using the broiler or grilling
outside. So what one of us has tested and found to be easy to do might be
My experience is that the taped-on Braille markings do not last. I have been
thinking about that talking microwave just because this keeps happening.
Susie
-Original Message-
From: Brenda Mueller via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, July 06,
I know people who use a ricer are dedicated to that way, but I love, love, love
my stand mixer. It makes fluffy mashed potatoes and my family inhales them.
Sometimes I drop a clove of garlic in the water when I cook the potatoes;
sometimes I add chives or sour cream or cheese when I mash them.
Howdy you'all.
I have been given some pots of fresh herbs: two kinds of basil, oregano,
sage and chives. I have used fresh chives in potato dishes and scrambled
eggs. Those of you who use the fresh ones, any brilliant ideas on what to do
with them? I don't have enough to make pesto.
Susie
I use the broiler pan when I cook bacon in the oven. I spray a little Pam on
both parts of the broiler pan so the bacon won't stick. It takes about half an
hour at 375 to 400, depending on the bacon. The texture is more like pan-fried.
If we're just doing a couple of slices, we use the
I think we're talking about ramen noodles, right?
Susie
-Original Message-
From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, June 10, 2016 9:03 PM
To: cookinginthedark@acbradio.org
Cc: juliette
Subject: Re: [CnD] red curry paste and roman noodles
Are you looking for yeast bread or quick bread like banana bread that is
leavened with baking powder/soda? Do you want to make whole wheat or white or
rye?
Susie
-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, June 10,
Here is my tried-and-true lasagna recipe. Easy? Well, I thin k it's easy
because I have been making it for years.
Mama’s Lasagna
For the sauce:
1 pound ground beef (or turkey, or sausage)
1 tbsp. dried parsley
1 tbsp. dried basil
Salt and pepper to taste
2 cans (14 oz. each) crushed tomatoes
2
Sorry to say, I just use my fingers. If you sprinkle salt in your hands, rub
them together, then rinse them under running water, a lot of the onion smell
will be banished. Ditto with fresh garlic.
Susie
-Original Message-
From: Kimsan via Cookinginthedark
What about a pecan half or a maraschino cherry half on top of the cookie
instead of the kiss? If this is the cookie I'm thinking about, it's a sort
of shortbread cookie and you put the kiss in the middle on top. You could
substitute any number of things for that chocolate kiss. A spoonful of jam,
Will,
Cut the top and bottom of the onion off--the north and south poles, so to
speak. Then I remove the papery skin, and at least one layer of the flesh, just
to make sure I got all the skin off. Then cut the onion from pole to pole, so
you have two vertical hemispheres. Now you can use your
Tom,
Here is a very basic salmon loaf that I found at
www.allrecipes.com
This has been a good site for me for finding recipes, but today I note that
there seem to be more ads and other clutter. There are other recipe sites, some
easier to use than others; sometimes a simple Google search,
A little caraway seed is nice, and even a touch of brown sugar.
Susie
Susie
-Original Message-
From: Brenda Mueller via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 26, 2016 6:51 AM
To: [cookinginthedark@acbradio.org]; Charles Rivard
Cc: Brenda
Becky, sure you can. Set the pot on Low for a couple of hours, then check.
Since both the hot dogs and the kraut are already cooked, all you're doing is
heating them through and blending flavors. Should be good.
Susie
-Original Message-
From: Becky McCullough via Cookinginthedark
Stageberg via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 6, 2016 1:25 PM
To: cookinginthedark@acbradio.org
Cc: Susie Stageberg <sstagebe...@gmail.com>
Subject: Re: [CnD] African Chicken
Jenna, would you suggest using unsalted peanuts? If you used the co
Jenna, would you suggest using unsalted peanuts? If you used the cocktail
peanuts, wouldn't they add a lot of salt to your dish? This sounds really good
and I have been pondering making it; not sure my Norwegian-American husband
would go for it ... ("Does it have Velveeta in it? Cream of
I figure 400 degrees of an hour, but I like them foil-wrapped, so maybe that
speeds things up.
Susie
-Original Message-
From: ajackson212--- via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, March 02, 2016 5:33 PM
To: cookinginthedark@acbradio.org
Cc:
Yes, there is such a thing as a bacon press. Try a kitchen store or one of the
purveyors of gadgets for the blind. I used to have one, but the microwave works
so much better.
Susie
-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
I either cook it in the microwave or on the broiler pan in the oven, if I'm
doing a lot of it. It takes about half an hour in a 400-degree oven--check
frequently--and about 30 to 45 seconds per slice in the microwave, depending on
your microwave and how thick the bacon is sliced.
Susie
Eight hours will give you chicken that falls apart into what looks like baby
food. You only need to cook them four to five hours on low, then they'll shred.
No, you don't need to precook.
Susie
-Original Message-
From: Will Henderson via Cookinginthedark
Gregory's way is th3e way I do it, gleaned from Julia Child.
Susie
-Original Message-
From: Gregory Yorke via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, February 21, 2016 7:22 PM
To: Cookinginthedark@acbradio.org
Cc: Gregory Yorke
Subject: [CnD] hard boiled
Abby,
Any spices that go with chicken, such as rosemary, sage, thyme, or marjoram;
garlic; onion freshly ground pepper ... You can shortcut by using poultry
seasoning, which contains most of the ones mentioned. Throw in a bay leaf.
Susie
-Original Message-
From: Abby Vincent via
Did your pot come with a manual? If so, can you scan it or get it put into
Braille? I would want to read the manual before using this kind of hybrid
device. I know about pressure cookers and I know about crockpots, but I've
never met two of them who got hitched.
Susie
-Original
And the recipe doesn't say how to fold the egg roll skin around the filling; I
know there is a way to do this but ... I assume you beat the egg and use it as
glue to stick the edges of the wrapper together after folding. Has anybody done
this successfully?
Susie
-Original Message-
Keep it in the refrigerator.
Susie
-Original Message-
From: Mary Ann via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, December 12, 2015 5:50 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Yeast
Hi,
I buy yeast but I have difficult with yeast spoiling
A pressure cooker is a specially designed pot that cooks food under high
pressure, thus cooking it faster and rendering some less expensive cuts of
meat, for instance, more tender. The pressure comes from steam that is built up
inside the pot. The lid has a valve for controlling the steam and
Here is a recipe my daughter found somewhere on line. I have made it once;
the flavor is wonderful, but if you follow the timing directions you end up
with turkey that won't slice, but falls apart into very small pieces. I
don't' think you need to go all the way to 180 degrees.
Here is the
I make mac and cheese as an oven casserole. Cook the macaroni first, of
course. Then I make white sauce out of butter, flour and milk, into which I
stir as many different kinds of cheese as I have in the fridge. Then I combine
the cooked macaroni with the cheese sauce and turn the whole
This recipe is a lot like how I do it.
Susie
-Original Message-
From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, November 29, 2015 8:09 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Three Cheese Macaroni Casserole
Here's another mac
I'm not proud: if it's for me I use my fingers; if it's for somebody else, I
get sighted assistance. We keep the butter softened too, which helps, but I
still get a finger in there. Sometimes I have better luck if I lay the slice of
bread in the palm of one hand and spread with the other; that
You can cook the stuffing in the bird; you just have to allow more time.
Susie
-Original Message-
From: Susan Lumpkin via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, November 24, 2015 10:25 AM
To: cookinginthedark@acbradio.org; godsserve...@gmail.com
I think you could do that. My daughters are cooking this year and they found
one where you put a mixture of orange and rosemary and some other things under
the skin and let it sit in the fridge overnight.
Susie
-Original Message-
From: trinh martin via Cookinginthedark
I like using an oven bag, plus plenty of butter of olive oil to lubricate the
bird thoroughly. If you haven't bought your bird by now, you'll be hard pressed
to get it thawed in time.
Susie
-Original Message-
From: Susan Lumpkin via Cookinginthedark
rican cheese, I use
> shredded Cheddar and Monterey Jack cheeses. I also add onion powder
> and a pinch of sweet basil.
>
> On 11/20/15, Susie Stageberg via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>> Sure.
>>
>>
>> -Ori
Sure.
-Original Message-
From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, November 20, 2015 4:15 PM
To: cookinginthedark@acbradio.org; 'Helen Whitehead'
Subject: Re: [CnD] Ham and Cheese Omelet Casserole
If I purchase like ham that you make for
These sound really tasty and very easy. It would work with fresh thyme too.
Susie
-Original Message-
From: ellen telker via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, November 14, 2015 7:27 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Salt Rosemary
Our flat cooktop is a Maytag. As I said, I went to the store and looked at all
the models there and did not cave until I found one I thought I could use.
Susie
-Original Message-
From: Jill O'Connell via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Thursday, November
If you add 2 or 3 cups of chopped ham to this, it's a main-dish meal, and it
disappears at light speed from Lutheran potluck tables. All you need is a
vegetable on the side and dinner's ready. Also, you can put some of those
canned fried onion rings on top. (Okay, so it's not a healthy,
out that any more.
> Thanks.
>
>
> -----Original Message-
> From: Susie Stageberg via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, November 10, 2015 2:47 PM
> To: cookinginthedark@acbradio.org; 'Nicole Massey'
> Subject: Re: [CnD] question
Brown rice takes longer than white to cook, but in the crock that may not be an
issue. Try it and let us know. It's not a dumb question.
Susie
-Original Message-
From: Holly Anderson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, November 10, 2015 4:03 PM
This is a crocked version of a classic, butter and salt-rich dish my mother
used to make, wherein you put the raw rice on the bottom of the pan, layer on
the chicken breasts, then top with cream of mushroom/cream of chicken soup plus
Lipton onion soup; melted butter over all. It bakes all
Yes, you put it in there uncooked. 7 hours will more than cook chicken through.
Susie
-Original Message-
From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, November 10, 2015 4:13 PM
To: cookinginthedark@acbradio.org; 'Holly Anderson'
Subject: Re:
Actually, they don't have to be scrambled. For one "fried" egg, I butter a
small bowl well, then crack the egg into it. Then I take a fork and poke holes
in the egg, in the bowl, so it won't explode all over my microwave. Then I cook
it on High for a minute. Voila! Perfect for an egg sandwich.
You could just make the recipe, omitting the cheese. Try ground mustard or dill
as flavoring. I also put sautéed onions in mine.
Susie
-Original Message-
From: Lisa Belville via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, October 19, 2015 12:30 PM
To:
I vote for the Braille measuring cups and spoons and bowls from Blind Mice
Megamall, and a talking kitchen thermometer. A timer is also a must. You might
want to consider a small digital recorder for recipes and grocery lists if you
have students who do not use Braille. These can be had for as
50 matches
Mail list logo
