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The Sinfest recipe book (index pg. 1)
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andrew



Joined: 13 Jul 2006
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PostPosted: Thu Nov 08, 2007 9:24 pm    Post subject: Reply with quote

Anyone have a good recipe for spinach & artichoke dip that tastes fantastic without the damn artichoke?
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Monkey Mcdermott



Joined: 10 Jul 2006
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PostPosted: Thu Nov 08, 2007 9:29 pm    Post subject: Reply with quote

Off the top of my head.

1lb cream cheese
garlic to taste
2 tbsp lemon juice
1tbs black pepper
1tsp cayenne
baby spinach leaves til its spinachey enough for you
blend in cuisinart and serve warm
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andrew



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PostPosted: Thu Nov 08, 2007 11:09 pm    Post subject: Reply with quote

microwaved, or am I wilting the spinach, etc first?
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Monkey Mcdermott



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PostPosted: Fri Nov 09, 2007 7:09 am    Post subject: Reply with quote

I'd wilt them first in a little vinegar, or possibly steaming them as you choose. You'll want to play with the spices a bit to get the flavor you want, thats kinda just a base and it doesnt make a whole lot of dip. Its going to take a significant amount of spinach to make it spinachy rather than cream cheesy, but without the artichoke the cream cheese is probably your best choice as a base.
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andrew



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PostPosted: Fri Nov 09, 2007 8:29 am    Post subject: Reply with quote

I'll give it a shot - thanks.
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Darqcyde



Joined: 11 Jul 2006
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PostPosted: Thu Nov 22, 2007 11:29 pm    Post subject: Reply with quote

The Simplest Roast Turkey

Gourmet | November 2005

Quote:
Active time: 20 min Start to finish: 3 hr

Servings: Makes 8 to 10 servings.

Ingredients
1 (14- to 16-lb) turkey, neck and giblets (excluding liver) reserved for turkey giblet stock
2 1/2 teaspoons salt (2 teaspoons if using a kosher bird)
1 1/2 teaspoons black pepper

Special equipment: pliers (preferably needlenose); a small metal skewer (optional); kitchen string; a flat metal rack; an instant-read thermometer

Preparation
Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).

Put oven rack in lower third of oven and preheat oven to 450F.


Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.

Put turkey on rack in a large flameproof roasting pan. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted into fleshy part of each thigh (close to but not touching bone) registers 170F, 1 3/4 to 2 1/2 hours.

Carefully tilt turkey so juices from inside large cavity run into roasting pan. Transfer turkey to a platter (do not clean roasting pan) and let stand 30 minutes (temperature of thigh meat will rise to 180F). Cut off and discard string from turkey.


Turkey Giblet Stock

Gourmet | November 2005

Quote:
Active time: 30 min Start to finish: 3 1/2 hr

Servings: Makes 4 cups.

Ingredients
Neck and giblets (excluding liver) from turkey
1 tablespoon vegetable oil
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
1 onion, peeled and quartered
10 cups water
1 Turkish bay leaf or 1/2 California
1 teaspoon black peppercorns
1 teaspoon dried thyme, crumbled
1/4 teaspoon salt


Preparation
Pat neck and giblets dry. Heat oil in a 3-quart heavy saucepan over moderately high heat until hot but not smoking, then brown neck and giblets, 10 to 15 minutes. Add remaining ingredients and simmer, uncovered, until neck and giblets are very tender, about 3 hours. Pour stock through a large fine-mesh sieve into a bowl, reserving gizzard and heart for gravy if desired but discarding remaining solids. If using broth right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat.

If stock measures less than 4 cups, add water. If more, boil, uncovered, in clean pot until reduced to 4 cups.

If not using stock right away, cool completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).

Pressure cooker option: Brown neck and giblets in a 6-quart pressure cooker, uncovered, according to procedure above. Reduce amount of water from 10 cups to 5 cups but keep remaining ingredients the same. Add remaining ingredients, seal pressure cooker with lid, and cook at high pressure according to manufacturer's instructions, 45 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid, then strain and measure stock according to procedure above.

Cooks' note:
Stock can be chilled, covered, 3 days, or frozen 3 months.



Turkey Giblet Gravy

Gourmet | November 2005

Quote:
Active time: 20 min Start to finish: 20 min (does not include making stock)

Servings: Makes about 4 cups.

Ingredients
Roasting pan with juices from a (14- to 16-lb) roast turkey
Unsalted butter (less than 1/2 stick), melted, if turkey drippings yield less than 1/4 cup
4 cups hot turkey giblet stock
1/4 cup all-purpose flour
Reserved cooked giblets (optional), finely chopped


Preparation
Pour pan juices into a 1-quart glass measure (do not clean roasting pan), then skim off fat and reserve fat and juices separately. (If using a fat separator, pour pan juices into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into 1-quart glass measure and reserve fat left in separator.) If there is less than 1/4 cup reserved fat, add melted butter.

Straddle roasting pan across 2 burners. Add 1 cup giblet stock to pan and deglaze pan by boiling over high heat, scraping up brown bits, about 1 minute. Add to glass measure with remaining 3 cups giblet stock.

Whisk together reserved fat and flour in a 2-quart heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, then whisk in any turkey juices accumulated on platter and finely chopped giblets, if using. Simmer sauce, whisking occasionally, 10 minutes. Season with salt and pepper.

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Tiogshi



Joined: 11 Jul 2006
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PostPosted: Fri Nov 23, 2007 7:15 am    Post subject: Reply with quote

The instructions say "clean the turkey."

Most ovens these days have a "Clean" setting.

Wink

Also, I swear I'll remember to find and post the recipe for "Disgustingly Rich Brownies" before Christmas dinners are upon us.
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Darqcyde



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PostPosted: Sat Dec 15, 2007 3:39 am    Post subject: Reply with quote

Eggnog
Recipe courtesy Alton Brown, 2005

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

Quote:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


I don't like it, but my wife and kids do. Then again, I don't like eggnog period.
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zeezee



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PostPosted: Mon Dec 17, 2007 2:29 am    Post subject: Reply with quote

very easy eggnog

Darqcyde wrote:
zeezee wrote:
dinsky wrote:
and how does one make eggnog?? I'd love to make my own!!

my mom makes the best eggnog ever. here's her recipe:
12 eggs
3/4 cup sugar
6 cups whole milk
4 cups heavy (aka whipping) cream
liquor to taste (in order of importance): creme de cacao, rum, brandy, bourbon

mix the eggs, sugar, and milk together. whip the heavy cream (separately) to soft peaks, and then fold the whipped cream into the egg/sugar/milk mixture. the liquor is added after the nog is assembled; the wide variety of liquor flavors does wonders for the taste.

the nog should be refrigerated for a few days before serving so that the flavors have an opportunity to blend. (the whipped cream will rise to the top, so you'll need to shake or stir the mixture before pouring.)

this makes a LOT of eggnog; enough for the entire holiday season, but it would be easy enough to split the recipe in half or thirds or fourths...

You. Kitty girlie. recipe thread with this. now. Thanks Very Happy

yes SIR, Darqcyde SIR!
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dinsky
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PostPosted: Mon Dec 17, 2007 4:10 am    Post subject: Reply with quote

The eggnog will be tried, and I'm sure, loved! I'll report on how good it turned out once I've made it. However, this may seem like heresy to you, but I'll be leaving the booze out, as neither of us are drinkers.

Soooo, does anyone have a good chocolate chip recipe? I've got to keep my hands busy, or they'll start to itch again! Chocolate chip cookies seem like a good way to do that. Smile
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zeezee



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PostPosted: Mon Dec 17, 2007 2:18 pm    Post subject: Reply with quote

i would recommend, if you are not going to use the liquor, that you add vanilla extract and rum flavoring to the mix...you'll get something similar without the tipsy effect.
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Samsally



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PostPosted: Mon Dec 17, 2007 8:39 pm    Post subject: Reply with quote

How much of the vanilla extract would you suggest? My family doesn't really drink and I don't think they'd like the rum flavoring.
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dinsky
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PostPosted: Mon Dec 17, 2007 9:52 pm    Post subject: Reply with quote

I took the bull by the horns and phoned my mom for her fantastic chocolate chip cookie recipe! She's a baker (among other things) so I know it'll be fantastic Smile

Ingredients:

1 cup butter
1/2 cup white sgar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Instructions:

Make sure your butter is soft. If it is cold, nuke for 20 sec.
Beat butter, creaming in sugars as you go
Add eggs, one at a time, beating between each egg
Add vanilla
Mix it all together

In a separate bowl, mix dry ingredients together
Add slowly to wet
Add chocolate chips

Chill the dough for an hour.

Make little lumps, about a tablespoon on cookie sheet

Bake at 375 for 9 - 11 mins
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mouse



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PostPosted: Tue Dec 18, 2007 12:01 am    Post subject: Reply with quote

Samsally wrote:
How much of the vanilla extract would you suggest? My family doesn't really drink and I don't think they'd like the rum flavoring.


for that volume, i would think at least a teaspoon - then taste, and see.

that really looks yummy...with all that cream, it can't fail to be wonderful. think i'll put it on my list to try in january (where it will completely sabotage my attempts to get back on track with weight loss).
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Samsally



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PostPosted: Tue Dec 18, 2007 12:11 am    Post subject: Reply with quote

Oh man, I goofed. I want to use egg beaters because my parents are worried about getting sick from raw egg, right? I did the math in my head real quick and bought some... Now, on reflection, I realize I got way too much. I'm gunna cut the recipe because I fear the only people who will -want- to drink it are me and my lactose intolerant dad.

I think I've got enough egg beaters for a double batch of what zeezee has up. Hah! Oops... Maybe we'll have scrambled non-eggs for breakfast.
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