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



Joined: 13 Jul 2006
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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: 17167
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



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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



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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



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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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andrew



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PostPosted: Fri Nov 09, 2007 8:29 am    Post subject: Reply with quote

I'll give it a shot - thanks.
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Darqcyde



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PostPosted: Thu Nov 22, 2007 11:29 pm    Post subject: Reply with quote

The Simplest Roast Turkey

Gourmet | November 2005

Quote:
Active time: 20 min Start to finish: 3 hr

Servings: Makes 8 to 10 servings.

Ingredients
1 (14- to 16-lb) turkey, neck and giblets (excluding liver) reserved for turkey giblet stock
2 1/2 teaspoons salt (2 teaspoons if using a kosher bird)
1 1/2 teaspoons black pepper

Special equipment: pliers (preferably needlenose); a small metal skewer (optional); kitchen string; a flat metal rack; an instant-read thermometer

Preparation
Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).

Put oven rack in lower third of oven and preheat oven to 450F.


Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.

Put turkey on rack in a large flameproof roasting pan. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted into fleshy part of each thigh (close to but not touching bone) registers 170F, 1 3/4 to 2 1/2 hours.

Carefully tilt turkey so juices from inside large cavity run into roasting pan. Transfer turkey to a platter (do not clean roasting pan) and let stand 30 minutes (temperature of thigh meat will rise to 180F). Cut off and discard string from turkey.


Turkey Giblet Stock

Gourmet | November 2005

Quote:
Active time: 30 min Start to finish: 3 1/2 hr

Servings: Makes 4 cups.

Ingredients
Neck and giblets (excluding liver) from turkey
1 tablespoon vegetable oil
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
1 onion, peeled and quartered
10 cups water
1 Turkish bay leaf or 1/2 California
1 teaspoon black peppercorns
1 teaspoon dried thyme, crumbled
1/4 teaspoon salt


Preparation
Pat neck and giblets dry. Heat oil in a 3-quart heavy saucepan over moderately high heat until hot but not smoking, then brown neck and giblets, 10 to 15 minutes. Add remaining ingredients and simmer, uncovered, until neck and giblets are very tender, about 3 hours. Pour stock through a large fine-mesh sieve into a bowl, reserving gizzard and heart for gravy if desired but discarding remaining solids. If using broth right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat.

If stock measures less than 4 cups, add water. If more, boil, uncovered, in clean pot until reduced to 4 cups.

If not using stock right away, cool completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).

Pressure cooker option: Brown neck and giblets in a 6-quart pressure cooker, uncovered, according to procedure above. Reduce amount of water from 10 cups to 5 cups but keep remaining ingredients the same. Add remaining ingredients, seal pressure cooker with lid, and cook at high pressure according to manufacturer's instructions, 45 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid, then strain and measure stock according to procedure above.

Cooks' note:
Stock can be chilled, covered, 3 days, or frozen 3 months.



Turkey Giblet Gravy

Gourmet | November 2005

Quote:
Active time: 20 min Start to finish: 20 min (does not include making stock)

Servings: Makes about 4 cups.

Ingredients
Roasting pan with juices from a (14- to 16-lb) roast turkey
Unsalted butter (less than 1/2 stick), melted, if turkey drippings yield less than 1/4 cup
4 cups hot turkey giblet stock
1/4 cup all-purpose flour
Reserved cooked giblets (optional), finely chopped


Preparation
Pour pan juices into a 1-quart glass measure (do not clean roasting pan), then skim off fat and reserve fat and juices separately. (If using a fat separator, pour pan juices into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into 1-quart glass measure and reserve fat left in separator.) If there is less than 1/4 cup reserved fat, add melted butter.

Straddle roasting pan across 2 burners. Add 1 cup giblet stock to pan and deglaze pan by boiling over high heat, scraping up brown bits, about 1 minute. Add to glass measure with remaining 3 cups giblet stock.

Whisk together reserved fat and flour in a 2-quart heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, then whisk in any turkey juices accumulated on platter and finely chopped giblets, if using. Simmer sauce, whisking occasionally, 10 minutes. Season with salt and pepper.

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