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The Sinfest recipe book (index pg. 1)
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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
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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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Mr. Meddler



Joined: 13 Jul 2006
Posts: 1537
Location: On the sunny side of the street

PostPosted: Fri Oct 26, 2007 11:24 pm    Post subject: Cheesecake!! Reply with quote

Quote:
Butter a nine-inch springform pan. Preheat oven to 350F.

Crust:

One package of graham crackers [one of those packages that come three-in-a box, not the entire box], crushed
Five or so tablespoons of butter, melted
1/4 cup sugar

Stir the sugar and crackers together until you can't see anymore sugar. Mix in the butter with fork until all the crumbs have been moistened.

If it still looks a bit dry, add another tablespoon butter.

Pour into pan and smooth out at the bottom, pressing rather firmly with your fingers. Set aside.

Filling:

Three 8oz. packages of cream cheese, softened [Philidelphia is preferred, but any will do, just none of that 'low-fat' crap]
1 1/4 cup granulated sugar
1 tsp. extract [I usually use vanilla, but if you could add rum or lemon]
three eggs, room temp.

Beat the cream cheese until fluffy. Scrape bowl.

Gradually beat in the sugar. Scrape bowl.

Add the eggs one at a time over medium-low speed, putting in the next only after the last one is fully incorporated, scraping bowl after each addition. Stir in extract.

Pour into pan and shake a little to get rid of any airbubbles. Put into oven and bake for 20-25 minutes or until the edge is slightly puffy but the middle jiggles.

Take out and cool on rack with a large enough mixing bowl over it [or turn off oven and prop the door open a bit].

Cool for a while [overnight, preferably]. Chill in fridge for a few hours.

Serve: Slice around the pan with knife to loosen and unmold. Use a warmed knife and cut into wedges. Serve alone or with dessert sauces*.

Variations:

Cookies&Cream: roughly crush a package or so of Oreo-cookes [we still want chunks of the cookies] and fold into the batter when adding extract. Bake for 25-30 minutes.

Chocolate swirl: melt five oz. semi-sweet/bittersweet chocolate [I go for the Hershey's Special Dark, but whatever floats your boat] and cool. Mix with half-cup of batter until completely blended. Pour the main batter into the pan. Spoon in dollops of the chocolate batter and use a knife to swirl them, careful not to mix. Bake as directed.

Turtle cheesecake:

already cooled cheesecake
half-bag semi-sweet chocolate chips
one 8oz. package of pecans chunks
one jar of caramel sauce, warmed

Lightly toast the pecans and mix in the chips until slightly melted. Pour directly over the cheesecake. Drizzle over the sauce. Let cool for a half-hour or so and put into fridge.

*Sauces can range from creme franche[sp?] to melted raspberry jam. Be innovative!

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mouse



Joined: 10 Jul 2006
Posts: 17125
Location: under the bed

PostPosted: Sat Oct 27, 2007 6:08 am    Post subject: Reply with quote

hey, i'm hoping someone has some recipes, or at least suggestions, for me.

i was at 99 ranch market today and, as usual, lost my mind. among other things, i have acquired a small clay pot (it's a lidded earthernware casserole sort of thing, lined with glaze). then i realized, i have no idea how to use it. and my great big chinese cookbook doesn't seem to give any recipes for it. SO: anyone used a chinese clay pot? (the cookbook does say it is also called a sand pot). do i need to soak it before use? it has that sort of porousy-look like it might want to be. i just got a small one - sort of a one-person size.

i think it's chinese. asian, anyway.
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Darqcyde



Joined: 11 Jul 2006
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PostPosted: Sat Oct 27, 2007 11:30 pm    Post subject: Reply with quote

Not what it is for, but it works and is yummy

MUD CAKE

Quote:

20 oz. bag Oreo cookies, crushed
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese
1/2 c. confectioners' sugar, sifted
3 1/2 c. milk
2 (3 1/2 oz.) pkgs. instant vanilla pudding
12 oz. Cool Whip
1 pkg. gummy worms

Mix in medium size bowl, the butter, cream cheese, and confectioners' sugar. In another bowl, mix the milk and pudding. Fold in the whipped topping. Fold the 2 mixtures together. Put in 7 inch flower pot as follows: Crushed Oreos, mixture, Oreos, mixture. Repeat several times. Top with silk flowers, gummy worms, and trowel.

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mouse



Joined: 10 Jul 2006
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PostPosted: Sun Oct 28, 2007 5:01 am    Post subject: Reply with quote

i think i gained 2 lbs just reading that recipe...
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Usagi Miyamoto



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PostPosted: Sun Oct 28, 2007 5:31 am    Post subject: Reply with quote

I typed sand pot cooking into Google, and the second result had some relevance to your pot. It doesn't need soaking (I think that would be bad for any pot glazed on one side anyway) and it's best for braising and stews, which is what I would have guessed. I usually use the crockpot for those sorts of things, but it sounds like a sand pot lets you do them in the oven instead, and doubles as a serving dish, which is tough with a crockpot.
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mouse



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PostPosted: Sun Oct 28, 2007 6:18 am    Post subject: Reply with quote

ah - that does give some nice usage info.
i did a little looking myself, found a couple references that said you should cook rice in it first, to "seal" the pot (although it's already glazed inside). still - i have a rather nice recipe for baked rice, think i will try doing that as a first usage. apparently you can use them on the stovetop, but i feel safer baking with it...and rice is a safe thing to start with, if it fails utterly, it's not a huge waste.
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Dro



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PostPosted: Sat Nov 03, 2007 3:30 am    Post subject: Reply with quote

A couple weeks ago I picked the last of the hardy kiwis (little smooth ones) from my vine and made a chutney by cooking them down with some onion, sugar, spices and vinegar. Tonight I took some pork tenderloins and patted cumin and coriander on them, seared them on a cast iron skillet, then smeared the chutney on them and cooked at 400 degrees for about 30 minutes (internal temp of 140). Removed the pork to a plate, added some wine to the skillet and cooked on the stove to mix in the chutney and pork drippings until it was thickened, then poured over the tenderloins.

It really turned out well. I think it would be good with any chutney.
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Darqcyde



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PostPosted: Sat Nov 03, 2007 8:06 pm    Post subject: Reply with quote

Shocked

ki...wi...chutney?

Very Happy

AWESOME!
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Mr_Moustache



Joined: 01 Oct 2006
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PostPosted: Sat Nov 03, 2007 8:25 pm    Post subject: Reply with quote

Quote:

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.


I think you need more guiness; 8-10 hours are long.
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andrew



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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
Posts: 3315

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



Joined: 10 Jul 2006
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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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