Sinfest

[Darqcyde]

Stove Top Mac-n-Cheese
Recipe courtesy Alton Brown

[eureka00]

[AfyonBlade]

Apricot-Cream Cheese Stuffed French Toast
I started it, my mother perfected it.

1/2 Jar Apricot Preserves
1/2 block Philadelphia Cream Cheese
1 fresh bagette
4 eggs
1/2 cup milk
1/2 tsp Vanilla and/or cinnamon (Optional)

Start by putting the cream cheese into a bowl, and pouring the preserves onto the top of the cream cheese. Use a spatula to split up the cream cheese before putting the bowl into the microwave and heating until the cream cheese is gooey enough to mix the apricot and cream cheese together. You don't want it too be too soupy, but not really firm, either.

Next beat the eggs before mixing them with the milk and optional ingredients. Stir to get even consistency.

Cut the bagette into slices roughly 2 inches thick. Cut down the center of the new sections, going only about 3/4 of the way down.
Heat up a griddle or pan on high heat for about 4 minutes, to make sure it's really hot, then pour on a thin layer of oil or some non-stick spray. Turn the griddle to about half heat, maybe a bit higher depending on how big your griddle is.
Dip the section of the bagette in the egg-milk mix, then spoon a generous amount of the apricot-cream cheese mix into the sliver in the center of the bread slice. Give it a soft squeeze to make sure the apricot cream cheese sort of glues itself in there, and set it onto the griddle.
Fry for a minute or so(not as long as regular french toast, the sides are much smaller here) on each side, remove.

You can replace the apricot preserves with any other sort of preserves or jam you like. My favorite is strawberry preserves, but it seems the Bed and Breakfast guests enjoyed the apricot mix the best.
Don't ask for nutrition facts. You don't want to know.
_________________
Knowledge is Power.
Power Corrupts.
Study.
Be Evil.

[Kimberlea]

Holloween Pumpkin cake

two boxes of spice cake mix
2/3 cup vegetable oil
6 large eggs
2 15oz cans of pumpkin
1 ice cream cup/cone
1 or 2 standard size bunt pans

Follow the instructions on package of cake mix using the canned pumpkin instead of the water it calls for.
pour half into each bunt pan and bake for 35 minutes at 325 degrees
after letting them cool, carefully trim the tops so that they are flat and even
place them tops together using a little frosting to hold them in place

Frosting:
2 packages of cream cheese, softened
1 large container of whipped cream
orange and green food color

start by mixing a little of the whiped cream in at a time so as not to get rid of all the air
when completely mixed, set some aside and mix in a few drops of green food color
add a few drops of orange to the rest and frost the whole cake
to finish, place the ice cream cone in the center of the cake and frost with the green

[badegg]

Bacon and Egg Casserole (Microwave)

1/4 pound bacon -- cut in 1 1/2" pieces
1/2 cup chopped green bell pepper
3 ounces can sliced mushrooms -- drained
6 large eggs
1/2 cup canned cheddar-cheese soup -- undiluted
2 tablespoons fine dry breadcrumbs

1. Place bacon in 9-inch pie plate. Cover loosely with microwave safe paper
towel. Cook on high 3 minutes. Drain off fat, reserving 1 tablespoon in a
small custard cup; set aside. Stir pepper and mushrooms into bacon; cover;
cook on high 2 minutes.

2. In small bowl, beat eggs with 3 tablespoons water. Pour over bacon
mixture. Cook, uncovered , on High 2 minutes. Stir; cook 1 minute longer, or
until just set.

3. In small bowl, blend soup with 2 tablespoons water; pour over eggs. Add
bread crumbs to reserved bacon fat; sprinkle over soup on eggs. Cook on high
30 seconds.

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Irish Haggis

1 sheep, shaved and eviscerated
90 pints of Guinness
30 pounds of oatmeal
1 sack of onions, chopped

Soak a shaved sheep in 80 pints of the Guinness. Roll the sheep in a mixture of oatmeal and onion. Dig a pit in the back yard and build a fire. Roast the sheep for 8 to 10 hours and drink the remaining ten pints of Guinness. Discard any hairy, bony, or hoofy parts of the sheep, and serve with boiled potatoes, cabbage, and plenty of Guinness.
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Passer pour un idiot aux yeux d'un imbécile est une volupté de fin gourmet.

[Dro]

This has been really good the past few times, and really easy.
Called MoPa Dofu or similar variations.
Make some rice (2 cups rice).

Need:
2/3 pound ground pork
2 packages tofu (I vary, use firm or soft for different effects)
Garlic and ginger

Spices:
1-2 Tbsp Sichuan peppercorn (grind it a little bit)
1-2 Tbsp Garlic black bean paste
Garlic chili paste
Optional, a little soy sauce, a little sake, a little black vinegar.

Heat some oil in a wok or pan. Add the spices and pastes (not the optional ones). Once they start smelling, add the pork and garlic and ginger. Cook pork. Add tofu and optional stuff. Cook for a while.

The key is the Sichuan peppercorn. You can't use regular peppercorn. Throw in some bok choy to make it healthier.

[Mr. Meddler]

[mouse]

hey, i'm hoping someone has some recipes, or at least suggestions, for me.

i was at 99 ranch market today and, as usual, lost my mind. among other things, i have acquired a small clay pot (it's a lidded earthernware casserole sort of thing, lined with glaze). then i realized, i have no idea how to use it. and my great big chinese cookbook doesn't seem to give any recipes for it. SO: anyone used a chinese clay pot? (the cookbook does say it is also called a sand pot). do i need to soak it before use? it has that sort of porousy-look like it might want to be. i just got a small one - sort of a one-person size.

i think it's chinese. asian, anyway.
_________________
aka: neverscared!

[Darqcyde]

Not what it is for, but it works and is yummy

MUD CAKE

[mouse]

i think i gained 2 lbs just reading that recipe...
_________________
aka: neverscared!

[Usagi Miyamoto]

I typed sand pot cooking into Google, and the second result had some relevance to your pot. It doesn't need soaking (I think that would be bad for any pot glazed on one side anyway) and it's best for braising and stews, which is what I would have guessed. I usually use the crockpot for those sorts of things, but it sounds like a sand pot lets you do them in the oven instead, and doubles as a serving dish, which is tough with a crockpot.
_________________
The reward for a good life is a good life.

[mouse]

ah - that does give some nice usage info.
i did a little looking myself, found a couple references that said you should cook rice in it first, to "seal" the pot (although it's already glazed inside). still - i have a rather nice recipe for baked rice, think i will try doing that as a first usage. apparently you can use them on the stovetop, but i feel safer baking with it...and rice is a safe thing to start with, if it fails utterly, it's not a huge waste.
_________________
aka: neverscared!

[Dro]

A couple weeks ago I picked the last of the hardy kiwis (little smooth ones) from my vine and made a chutney by cooking them down with some onion, sugar, spices and vinegar. Tonight I took some pork tenderloins and patted cumin and coriander on them, seared them on a cast iron skillet, then smeared the chutney on them and cooked at 400 degrees for about 30 minutes (internal temp of 140). Removed the pork to a plate, added some wine to the skillet and cooked on the stove to mix in the chutney and pork drippings until it was thickened, then poured over the tenderloins.

It really turned out well. I think it would be good with any chutney.

[Darqcyde]

ki...wi...chutney?



AWESOME!
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...if a single leaf holds the eye, it will be as if the remaining leaves were not there.
http://12ozlb.blogspot.com

[Mr_Moustache]