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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: Tue Oct 09, 2007 2:47 am    Post subject: Reply with quote

The World's Most Stupidly Easy Peanut Butter Cookies

1 cup peanut butter (chunky, you freakshows)
1 cup granulated sugar (NOT powdered!)
1 egg
1 tsp vanilla

Combine all ingredients in mixing bowl. Form into balls and place on ungreased cookie sheet. Bake for ~ 10 minutes at 375F. Allow to cool 5-10 minutes before eating.

For best results, use good peanut butter.
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andrew



Joined: 13 Jul 2006
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PostPosted: Tue Oct 09, 2007 2:56 am    Post subject: Reply with quote

The Easiest Chicken Marsala Ever

2 lbs chicken breasts or tenderloins
8-12 oz white mushrooms (or more/less, depending on how much you like 'em)
2 tbsp heavy cream
1 bottle sweet marsala
salt & pepper
flour (optional, for dredging)

For this to work, you need to use a marsala that doesn't suck. If you wouldn't serve it in a glass, don't use it here. You can get away with "cooking" marsala in other recipes, but not this one, as the marsala will be the body of the sauce - note the lack of broth. You can find a decent bottle for ~$8 at most grocery stores.

Brine the chicken with with a 1:1 cup:tbsp water to salt solution for one hour prior. Slice/halve/quarter mushrooms as preferred - I recommend getting medium sized ones and leaving them whole.

In a separate pot, reduce marsala to about half the volume. Remove and rinse breasts from brine don't forget to rinse or chicken will be too salty! Season with pepper and dredge in flour (optional), then sear. Remove and set aside - don't worry about keeping it warm.

Once marsala is reduced, add to the pan with the chicken and allow to reduce to half again. Add mushrooms and cream, combine; continue cooking until sauce thickens and/or mushrooms are done. If you're the impatient type, mix a little flour/corn starch with cold marsala and add.

Serve immediately, next to pasta tossed in olive oil and parmesan cheese or whatever.

Can add other traditional marsala vegetables, e.g. onions/tomatoes, as desired.


Last edited by andrew on Tue Oct 09, 2007 11:28 pm; edited 1 time in total
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TIAB



Joined: 09 Jul 2006
Posts: 683

PostPosted: Tue Oct 09, 2007 9:17 pm    Post subject: Reply with quote

I've got a lemon-ranch chicken recipe I've been working on. My girlfriend and I are going to try a variant of it with a pressure cooker sometime this week. If it turns out well, I'll post the recipe. I'll even throw in a pic.
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mouse



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PostPosted: Tue Oct 09, 2007 10:35 pm    Post subject: Reply with quote

andrew wrote:

Brine the chicken with with a 1:1 water to salt solution


is this right - as in, 1 c water + 1 c salt? can you even dissolve that much salt in that amount of water?
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Snorri



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PostPosted: Tue Oct 09, 2007 10:41 pm    Post subject: Reply with quote

mouse wrote:
andrew wrote:

Brine the chicken with with a 1:1 water to salt solution


is this right - as in, 1 c water + 1 c salt? can you even dissolve that much salt in that amount of water?


Pretty much. Kitchen salt dissolves like a maniac in water, as opposed to sugar which doesn't. It's all a bunch of chemistry.
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mouse



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PostPosted: Tue Oct 09, 2007 11:16 pm    Post subject: Reply with quote

still - 1:1 seems like a lot. and it seems like a way more heavy-duty brine than usual.

i mean, we used to make corned beef, and we didn't use that much salt.
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andrew



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PostPosted: Tue Oct 09, 2007 11:28 pm    Post subject: Reply with quote

mouse wrote:
andrew wrote:

Brine the chicken with with a 1:1 water to salt solution


is this right - as in, 1 c water + 1 c salt? can you even dissolve that much salt in that amount of water?

No, it's a mistype - thanks for catching. It's a 1:1 cup:tbsp solution - forgot the latter half of that.
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mouse



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PostPosted: Tue Oct 09, 2007 11:34 pm    Post subject: Reply with quote

_that_ sounds better - even with rinsing, i don't think you'd taste the marsala for the salt otherwise!

hm...think i have some marsala around....
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andrew



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PostPosted: Tue Oct 09, 2007 11:50 pm    Post subject: Reply with quote

If you make it, lemme know what you think!
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Lemontree



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PostPosted: Thu Oct 11, 2007 3:57 am    Post subject: Reply with quote

For Fiona:

Japanese-Style Curry .. as I figured it tonight.

Curry:
1 box of Golden Curry.. preferably Mild. I found it in my foreign foods aisle of my local Krogers.

1 large white onion.. actually only used 2/3 of it.

Several red potatoes.. the amount is unsure, I just tried to make them proportionate to the onions.

1 bag of baby carrots, just dumped some in the skillet til' the matched the onions and potatoes.

2.42 pounds of chicken breasts.. there were three in the package, and I cut off alot of the fat, but they seemed to equal out to the other ingredients.


Dump these initial ingredients in a large skillet.. mine was a deep dish 12". Add oil just enough to coat. Stir and Fry at Med. High heat til' most of the onions are golden brown-ish. Then add just enough water to reach the top of the ingredients in the skillet. Bring to a boil. Cover and reduce heat to low - Med. Simmer for 10 minutes to help cook meat.

The golden curry mix I bought came as a block that broke into smaller bricks.. once the meat has simmered, add the broken up blocks of curry and stir into meat, veggie, water mixture to thicken.. then simmer for an additional 5 minutes.

Serve with accompanying side of sticky rice. Preferably use short grained rice. For rice cooking procedures, I follow the ones outlined on www.About.com under "Sushi Rice" minus the addition of rice vinegar, sugar and salt. I think it has a link on that page for Japanese style rice.

Anyway, dinner tonight was full of deliciousness and I was brought back to happy memories of my host-mom in Okinawa Japan making the same for me. ^_^ Its such comfort food! Let me know if you try it and what you think! Its nothing like the hotter styles from India.. though those are fantastic as well, of course.
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Darqcyde



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PostPosted: Thu Oct 11, 2007 4:18 am    Post subject: Reply with quote

Curry mmmmm...I know what I'm having for dinner tomorrow...though we have boneless pork chops thawed but I figure they should work in curry too, right?
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Lasairfiona



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PostPosted: Thu Oct 11, 2007 4:21 am    Post subject: Reply with quote

Everything works in curry. That is the point!

Thanks for the recipe! Now I have to find decent curry. The Kroger around here is rather full of suck. Actually, that is the whole town but what are you going to do when you are stuck for university. ::sighs::

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Darqcyde



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PostPosted: Thu Oct 11, 2007 7:12 am    Post subject: Reply with quote

lemontree: here? http://japanesefood.about.com/od/sushiforbeginner/r/sushirice.htm
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Tiogshi



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PostPosted: Thu Oct 11, 2007 7:16 am    Post subject: Reply with quote

jwing wrote:
Tiogshi, i made that stew for dinner friday, but misread the recipe. instead of one or two handfuls of seashell noodles, i dumped the whole bag. so it was more of a casserole than a stew. still good, though. i plan to make your stew again but put in the proper amount of noodles. (-:

Ah, when I use Rotini I like the mixture to double in volume. An entire bag of Seashells is overkill, though. Smile

Might I ask what meat you tried? I'm always looking for a good new meat to try with this, since my girl can't stand sausage, ham is expensive, and chicken is too chewy when it's not too plain. Making this recipe "vegetarian" works fine, but it isn't nearly as filling, nor varied in texture.

Also... I must remember to post my mother's recipe for Disgustingly Rich Brownies.
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eureka00



Joined: 09 Jul 2006
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PostPosted: Thu Oct 11, 2007 12:01 pm    Post subject: Reply with quote

Lemontree wrote:
For Fiona:

Japanese-Style Curry .. as I figured it tonight.

Curry:
1 box of Golden Curry.. preferably Mild. I found it in my foreign foods aisle of my local Krogers.

1 large white onion.. actually only used 2/3 of it.

Several red potatoes.. the amount is unsure, I just tried to make them proportionate to the onions.

1 bag of baby carrots, just dumped some in the skillet til' the matched the onions and potatoes.

2.42 pounds of chicken breasts.. there were three in the package, and I cut off alot of the fat, but they seemed to equal out to the other ingredients.


Dump these initial ingredients in a large skillet.. mine was a deep dish 12". Add oil just enough to coat. Stir and Fry at Med. High heat til' most of the onions are golden brown-ish. Then add just enough water to reach the top of the ingredients in the skillet. Bring to a boil. Cover and reduce heat to low - Med. Simmer for 10 minutes to help cook meat.

The golden curry mix I bought came as a block that broke into smaller bricks.. once the meat has simmered, add the broken up blocks of curry and stir into meat, veggie, water mixture to thicken.. then simmer for an additional 5 minutes.

Serve with accompanying side of sticky rice. Preferably use short grained rice. For rice cooking procedures, I follow the ones outlined on www.About.com under "Sushi Rice" minus the addition of rice vinegar, sugar and salt. I think it has a link on that page for Japanese style rice.

Anyway, dinner tonight was full of deliciousness and I was brought back to happy memories of my host-mom in Okinawa Japan making the same for me. ^_^ Its such comfort food! Let me know if you try it and what you think! Its nothing like the hotter styles from India.. though those are fantastic as well, of course.


I make Curry all the time with the Golden Curry boxes. It's great stuff. Now they even have microwaveable sauce packets so you can add it to whatever with out all the fuss, but I like the blocks better I think. If you wanna try something different, don't use the rice and cook up some ramen noodles (sans seasoning packets) instead. They're very cheap and cook up fast. Udon noodles are great in this too. I usually use the same veggies as Lemontree did too: potatoes, carrots, onion, sometimes green pepper.
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