The Sinfest recipe book (index pg. 1)

sporko · Joined: 09 Jul 2006 Posts: 2900

and my shakshuka, plated. my plating was a little haphazard, sorry Sad

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cixelsyD · Joined: 09 Oct 2010 Posts: 1360

Mmmmmmmm >o>
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mouse · Joined: 10 Jul 2006 Posts: 21238 Location: under the bed

DAMMIT WILL YOU PEOPLE QUIT MAKING ME DROOL ALL OVER MY KEYBOARD.

and i'm _never_ going to be able to explain why i was licking the screen.
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DeD CHiKn · Posted: Wed Jul 13, 2011 10:23 am Post subject:

Anybody know a recipe for a quick and easy dry pork rub?

zeezee · Joined: 08 Jul 2007 Posts: 4410 Location: saint louis

Kitten · Joined: 10 Jul 2006 Posts: 1614 Location: mil pitos

I'm doin it! I'm bringing this thread back to life because.. just because!

Plus I have this ridiculously bad for you brownie recipe -

ya it's a fucking brownie recipe with OREOS

and ICE CREAM

(i'm not trying to kill you all with obesity, i swear)

(Stolen from the link above)

Ingredients:
1 Box brownie mix of your liking
Eggs and oil as the brownie mix calls for (skip the water)
1/2 cup of cookies and cream ice cream (approx 6 oz, this will replace the water)
1/4 cup hot fudge topping (chilled or room temp -- i just buy the smuckers brand)
Oreos

"Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box."

And Tada!!

Samsally · Joined: 10 Jul 2006 Posts: 7577

My parents sent me a fancy knife and despite wanting to use it to stab people I decided to go the more productive route and used it to make Home Rice.

It's delicious.

No pictures because I'm abysmal at cooking eggs to look nice.
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mouse · Joined: 10 Jul 2006 Posts: 21238 Location: under the bed

that sounds like a nice quick weekday recipe - especially if you already have cooked rice.
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DeD CHiKn · Posted: Wed Mar 20, 2013 4:26 am Post subject:

Anyone got a fancy soup suggestion/recipe? We are having a cook off at work.

I'm a little bitter though. Last time it was chili and I lost to someone who literally browned beef and put it in hot sauce. Worried I'll lose this time to some oodles of noodles.

Michael · Joined: 09 Jul 2006 Posts: 11068

Does anybody have a recipe for ded chickn?

DeD CHiKn · Posted: Wed Mar 20, 2013 4:39 am Post subject:

mouse · Joined: 10 Jul 2006 Posts: 21238 Location: under the bed

Felgraf · Joined: 10 Jul 2012 Posts: 734

I have a wonderful, cheaty alfredo sauce recipe that I got from the internets and modified.

... Values are approximate because I don't remember exactly how many tablespoons you are SUPPOSED to use of some of these things.

1-2 tablespoons of butter
Some crushed, mincied, or otherwise made into tiny pieces garlic cloves
4 oz of Cream Cheese
1 cup of milk
3oz of Parmesean cheese
Lea & Perrins chicken marinade (REALLY compliments the flavor. Added it on a whim once)
Some Pepper
Some salt.
OPTIONAL: Broccoli, chicken.

Melt the butter in a saucepan on medium-medium low heat. Toss in the garlic, saute it a bit until it starts becoming brown.
Add cream cheese, you should turn the heat to a bit below medium at this point. Push it around the saucepan a bit. When it starts getting a bit mushier/meltier, begin to sloooowwlllly add the milk.

As you add the milk, whisk the whole mixture with a small whisk, trying to get everything creamy and smooth.

Once the milk has been added, huck in the parmesean. Keep stirring until it melts.

Add a few dashes of the Lea Perrins chicken marinade. Also, add the salt and pepper at this point, to taste.

Add shredded/torn broccoli and chicken (if you desire).

Remove from heat, let cool a little to thicken.

And there you go! Alfredo sauce without having to make a roux (which, I *do* need to learn).
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DeD CHiKn · Posted: Thu Mar 21, 2013 2:10 am Post subject:

mouse · Joined: 10 Jul 2006 Posts: 21238 Location: under the bed

pho?

i'm saying it in hopes that someone else will provide a really good recipe. i would love a nice recipe for pho.

how about something sea-foodie? (you baltimorites have lots of seafood, yes?) i kind of miss seeing ....well, drat, now i can't even remember the name. it's sort of a california version of bouilliabaise, as devised by the italian fishing community. it's one of those use-what-you-got things, so you can use whatever is available.

basically, you want to soften up some onion and garlic, maybe a little bell pepper, in a little olive oil. then you want to add some tomatoes (canned is fine) and a light stock (fish stock if you can make it, clam juice or maybe a combo of chicken stock and water - you don't want the chicken to be apparent), maybe some wine. you don't want so many tomatoes that you have tomato soup, you want more the effect of chunks of tomatoes in a clear broth. then throw in your fish. again, you don't want anything that will overpower things (so salmon is kinda too much) - but a variety is nice - some cod or halibut, rockfish is traditional if you have something like that, some clams or mussels, shrimp, maybe crab (although complicates eating it). whatever you got. season to taste, and serve with sourdough bread.
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