Sinfest

[Lemontree]

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.

[Darqcyde]

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

[Lasairfiona]

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::
_________________
Before God created Las he pondered on all the aspects a woman might have, he considered which ones would look good super-inflated and which ones to leave alone.
After much deliberation he gave her a giant comfort zone. - Michael

[Darqcyde]

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

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

[Tiogshi]

[eureka00]

[Lemontree]

[Darqcyde]

So I made the Golden Curry medium hot, it was good. I used 1 1/4 lbs. pork, 1 lbs.~vidalia onion, 1 lbs.~bell pepper, 1/2 carrots. I probably could have used almost 2 lbs. onion. The only bad thing was that it came out sweetre than I hoped and not quite hot enough.
_________________

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

[Uncle Bebby]

I think the main problem is that vidalia onions and bell peppers has a natural sweetness.

whenever I make curry I tend to add mixtures of curry powder into it before I finish everything up with the japanese curry cubes.

I hate thai curry, but some of them has such an amazing aroma that I can't help but want to use it... then I can't eat them because it made me poo lava.

[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.