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The Sinfest recipe book (index pg. 1)
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Lemontree



Joined: 10 Jul 2006
Posts: 3298

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



Joined: 11 Jul 2006
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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



Joined: 09 Jul 2006
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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



Joined: 11 Jul 2006
Posts: 315

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
Posts: 1999
Location: Pretzel City

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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Lemontree



Joined: 10 Jul 2006
Posts: 3298

PostPosted: Thu Oct 11, 2007 2:19 pm    Post subject: Reply with quote

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


Yep! As well as here. ^_^

Eureka: Yeah I thought of trying portabello mushrooms in it next time, but then a friend of mine pointed out that they're strong flavor might unbalance the dish. What do you think? As for green peppers.. I can take them in small doses, but I don't think I'd really want to throw them in with the rest of my nummy curry. But thats just my own malfunction. =p I do really like the idea of the ramen noodles though and shall definitely try it in the future! (they'd be a hell of a lot easier than the fine science that is sticky rice, sans rice cooker)

Fiona: Of course it wouldn't be as fun because it'd take longer, but worse comes to worse you could always order some curry from websites like Asian Food Grocer. Also, here's the one I used last night, Golden Curry - Mild. But I was also told by friends that, Vermont Curry is supposed to be excellent because it adds an apple flavoring.
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Darqcyde



Joined: 11 Jul 2006
Posts: 10538
Location: A false vacuum abiding in ignorance.

PostPosted: Sat Oct 13, 2007 1:28 pm    Post subject: Reply with quote

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.
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Uncle Bebby



Joined: 11 Jul 2006
Posts: 384

PostPosted: Sat Oct 13, 2007 9:06 pm    Post subject: Reply with quote

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.
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Darqcyde



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PostPosted: Mon Oct 15, 2007 2:24 am    Post subject: Reply with quote

Stove Top Mac-n-Cheese
Recipe courtesy Alton Brown

Quote:
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.


Saw the episode of good eats the other day, made it, it was teh uber! better than any box stuff. One bit of advice is to use shredded cheese to save time.
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eureka00



Joined: 09 Jul 2006
Posts: 1999
Location: Pretzel City

PostPosted: Wed Oct 17, 2007 12:03 pm    Post subject: Reply with quote

Lemontree wrote:
Darqcyde wrote:
lemontree: here? http://japanesefood.about.com/od/sushiforbeginner/r/sushirice.htm


Yep! As well as here. ^_^

Eureka: Yeah I thought of trying portabello mushrooms in it next time, but then a friend of mine pointed out that they're strong flavor might unbalance the dish. What do you think? As for green peppers.. I can take them in small doses, but I don't think I'd really want to throw them in with the rest of my nummy curry. But thats just my own malfunction. =p I do really like the idea of the ramen noodles though and shall definitely try it in the future! (they'd be a hell of a lot easier than the fine science that is sticky rice, sans rice cooker)

Fiona: Of course it wouldn't be as fun because it'd take longer, but worse comes to worse you could always order some curry from websites like Asian Food Grocer. Also, here's the one I used last night, Golden Curry - Mild. But I was also told by friends that, Vermont Curry is supposed to be excellent because it adds an apple flavoring.


I would say mushrooms would be bad in it too. Curry is sorta like beef stew in my mind, and I typically wouldn't put mushrooms in stew. I think I've tried broccoli before too and didn't really care for it. The noodles are great with the curry because the noodles soak up all the wonderous flavor. I've also had the Vermont Curry and well...it was terrible, imo.

Darq: I always get the Hot Golden Curry if I can, it comes in the black box but is harder to find. Also what Benny said about your veggies is right, they are sweet veggies already and also if you add less stuff things will definitely heat up. I usually use half of a large white onion, half a green pepper, half a bag of carrots chopped up, 1 can of diced potatoes, and 4 chicken breasts or so.
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AfyonBlade



Joined: 16 Sep 2006
Posts: 681
Location: The Middle of Everywhere

PostPosted: Wed Oct 17, 2007 4:41 pm    Post subject: Reply with quote

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.
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Kimberlea



Joined: 20 May 2007
Posts: 138
Location: back in VA

PostPosted: Fri Oct 26, 2007 6:03 am    Post subject: Reply with quote

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
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badegg



Joined: 13 Oct 2007
Posts: 90

PostPosted: Fri Oct 26, 2007 11:14 am    Post subject: Reply with quote

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.

------------------------------------------------------------------

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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Dro



Joined: 10 Jul 2006
Posts: 3859

PostPosted: Fri Oct 26, 2007 2:58 pm    Post subject: Reply with quote

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.


Last edited by Dro on Fri Oct 26, 2007 11:33 pm; edited 1 time in total
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