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The Sinfest recipe book (index pg. 1)
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Darqcyde



Joined: 11 Jul 2006
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PostPosted: Mon Oct 08, 2007 5:02 am    Post subject: Reply with quote

Read whole recipe first, though this is always a good idea, because all the times are VERY short.

Quick Shrimp Scampi

Quote:
By Alexis Touchet of Gourmet

Serves 4
Active time: 10 min
Start to finish: 20 min

1/4 cup olive oil
1 lb. peeled and deveined large shrimp
* * (raw; 20 to 25 per lb.)
4 large garlic cloves, left unpeeled and forced through a garlic press
* * (finely dicing and pressing the pieces with a knife edge works too)
1/2 teaspoon dried hot pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb. capellini (angel-hair pasta)
1/2 cup chopped fresh flat parsley
* * (a few dashes of the dried stuff works too)


** Bring a 6-8 quart pot of salted water to a boil (use 1 to 2 tablespoons of salt per 4 quarts)

** Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl.

**Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.

**Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta cooking water, then drain pasta in colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.


This has become our default scampi recipe. So easy, so quick. After a few times you're barely measuring because you're adjusting to taste.
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DeD CHiKn



Joined: 04 Aug 2006
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PostPosted: Mon Oct 08, 2007 10:59 am    Post subject: Reply with quote

Double Cheese Burger.

1. Drive to Wendy's.
2. Place order, no pickles is my suggestion.
3. Enjoy.
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sporko



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PostPosted: Mon Oct 08, 2007 1:38 pm    Post subject: Reply with quote

fiona: i am DEFINITELY trying that out with some squash from next weekend's farmer's market. i love the fact that you included a picture!
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Lasairfiona



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PostPosted: Mon Oct 08, 2007 2:24 pm    Post subject: Reply with quote

I'm really glad someone else is going to try it. It is soooo good.

And I'm camera happy at the moment. I'm glad the picture made you happy. Next time I make something tasty and post it, I'll try to remember to take pictures. My food won't be nearly as cute as jwing's (::sigh:Smile but I guess it does help to understand what is going on in the recipe. Oh, that particular squash had some more manchego melted on top which is why you can't see the risotto texture. I suggest the extra cheese because it is tasty.

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mouse



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PostPosted: Mon Oct 08, 2007 10:00 pm    Post subject: Reply with quote

these are from our diet study, but try them anyway, they are so extremely tasty you will forget they are also healthy:

Oatmeal Chocolate Chip Cookies with A-Peel

1 cup sweetened dried cranberries (such as Craisins) or raisins
1/2 cup orange juice
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter or margarine, softened
2 tablespoons honey or light-colored corn syrup
1 large egg
1 cups all-purpose flour
˝ cup whole wheat pastry flour (regular whole wheat flour works well also)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups regular (not instant) oatmeal
1/3 cup coarsely chopped walnuts
1/2 cup chocolate chips
1 tablespoon grated orange rind
Cooking spray

Preheat oven to 375°. Combine cranberries and orange juice in a bowl; cover and let stand 10 minutes.
Beat the sugars and butter at medium speed of a mixer until light and fluffy. Add honey (or corn syrup) and egg; beat well. Stir in cranberry mixture.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, baking soda, baking powder, and salt in a bowl, stirring well with a whisk. Add the oats, walnuts, chocolate chips, and orange rind; stir well. Add to sugar mixture; stir until well-blended.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 8 minutes or until almost set. Cool on a wire rack.

Yield: 4 dozen (serving size: 1 cookie) Each serving provides 85 calories, 2.5g fat (1g sat),7 mg cholesterol, 15g carbohydrates, 2 g protein, 1g fiber, 66 mg sodium, 50 mg potassium and 11 mg calcium.
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andrew



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PostPosted: Mon Oct 08, 2007 10:23 pm    Post subject: Reply with quote

I like the thread idea, but an index may be useful.
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mouse



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PostPosted: Mon Oct 08, 2007 10:25 pm    Post subject: Reply with quote

it will probably become necessary if this thread goes on any length of time - darq, you started it, and the first post is the best place to have the index, so people can find it ...
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Darqcyde



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PostPosted: Tue Oct 09, 2007 1:45 am    Post subject: Reply with quote

mouse wrote:
it will probably become necessary if this thread goes on any length of time - darq, you started it, and the first post is the best place to have the index, so people can find it ...


Yeah...that's probably a good idea...I'll put it above the first recipe and link all entries to their respective posts, but I'll wait until this gets to page two..or if I have more time later tonight, which ever comes first.
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andrew



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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 375°F. Allow to cool 5-10 minutes before eating.

For best results, use good peanut butter.
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andrew



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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



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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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