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The Sinfest recipe book (index pg. 1)
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zeezee



Joined: 08 Jul 2007
Posts: 4409
Location: saint louis

PostPosted: Tue Feb 12, 2008 2:45 pm    Post subject: Reply with quote

Celaeno wrote:
I'll probably buy them canned and improvise. I'll let you know how it goes.

here's a recipe to get you started: http://gourmetsleuth.com/recipe_artichokesalad.htm
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jwing



Joined: 10 Jul 2006
Posts: 2130

PostPosted: Tue Feb 12, 2008 9:22 pm    Post subject: Reply with quote

i have a cast iron thingie that's basically 4 rows of 3 or 4 hearts per row. i want to use said thingie to make something appropriate for the winglets' Valentine's Day lunches, but have no idea what to do with it. any suggestions?
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zeezee



Joined: 08 Jul 2007
Posts: 4409
Location: saint louis

PostPosted: Tue Feb 12, 2008 11:37 pm    Post subject: Reply with quote

how about sugar cookies?

Sugar Cookies (For Cast Iron Cookie Mold)

1 cup Butter, softened
3/4 cup Sugar
1/2 teaspoon Salt
2 Eggs
2 teaspoons Vanilla
3 cups Flour, all purpose

Cream butter and sugar until light and fluffy. Add salt, eggs and vanilla,
mix well. Add flour and mix until well combined. Press dough into mold.

Bake 15 - 18 minutes or until golden brown at 350. Let cool for one
minute. Place cooling rack over mold and invert carefully. Remove mold
and allow the cookies to cool. Makes 2 pans of molded cookies.

From: The Mast General Store Old Homestead Journal

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mouse



Joined: 10 Jul 2006
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Location: under the bed

PostPosted: Wed Feb 13, 2008 1:29 am    Post subject: Reply with quote

dang, zeezee - that artichoke recipe sounded good, until it got to the frying. still, i like the idea of filling artichokes with boursin cheese - caelano, i'll be interested to see what your version is like (as it happen, i have some canned artichoke hearts....)

jwing - how big are your little hearts? could you make muffins in them? (maybe a nice cherry muffin = you could add cherries instead of blueberries to a blueberry muffin recipe). how about as a form for rice balls (or rice salad)?
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Lasairfiona



Joined: 09 Jul 2006
Posts: 9702
Location: I have to be somewhere? ::runs around frantically::

PostPosted: Wed Feb 13, 2008 4:05 pm    Post subject: Reply with quote

Pancakes? I don't know how well those would hold up in a lunch thing though... Grilled cheese perhaps?

So my guy experimented with pork + carrots + lavender + garlic + a little white wine (the lavender was the flavoring for the pan sauce). It was very, very tasty. However, the recipe needs to be tweaked a bit. I think it may need some cream. What do you guys think?

Saute chunks of garlic in olive oil. Pull chunks out when they start to get soft.
Sear pork in oil. Pull out and wrap/cover in foil.
Deglaze with white wine (we used cooking wine but we will use drinking wine next time). Add lavender and reduce.
Cook carrots in sauce. Add pork back in when carrots are almost done.
Tada!

It was less of a sauce and more of a dressing (?) because there wasn't much of it. It was so amazing on the carrots. I think we are going to try adding some chicken stock and some cream next time so it is more of a sauce.

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Uncle Benny



Joined: 09 Jul 2006
Posts: 8124

PostPosted: Wed Feb 13, 2008 4:24 pm    Post subject: Reply with quote

wingy: why don't you try a sort of taiyaki but in the heart shape? you can buy the red bean paste in cans at any asian market, and just kind of stuff them into the batter before cooking.
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zeezee



Joined: 08 Jul 2007
Posts: 4409
Location: saint louis

PostPosted: Thu Feb 14, 2008 2:25 am    Post subject: Reply with quote

las, your guy's recipe sounds pretty fine. i'm thinking that the use of a good dry white -- maybe a sauvignon blanc -- would take it a level up from the use of cooking wine. the standard advice is: don't cook with anything you wouldn't drink..and cooking wine generally includes salt, which makes me very suspicious.

a good, relatively cheap wine that i can recommend from new zealand: kim crawford marlborough sauvignon blanc. goes for 12.99 at costco. been buying it for the last several years, and it has a distinct grapefruit note that i think would do nicely with the lavender and the carrots.

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Celaeno



Joined: 09 Jul 2006
Posts: 3029
Location: Kzoo

PostPosted: Thu Feb 14, 2008 3:02 am    Post subject: Reply with quote

zeezee wrote:
Celaeno wrote:
I'll probably buy them canned and improvise. I'll let you know how it goes.

here's a recipe to get you started: http://gourmetsleuth.com/recipe_artichokesalad.htm

zeezee, you're my HERO. That sounds very much like what I had, except mine was just the hearts. I could very easily adapt this recipe. Thank you!
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zeezee



Joined: 08 Jul 2007
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Location: saint louis

PostPosted: Thu Feb 14, 2008 3:11 am    Post subject: Reply with quote

you're very welcome.

i thought the instruction about freezing the stuffed artichokes before frying them was inspired. otherwise all the delicious boursin would ooze out into the oil when frying them...and that can't be good.

let us know how they turn out so we can enjoy them vicariously!

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Darqcyde



Joined: 11 Jul 2006
Posts: 10389
Location: A false vacuum abiding in ignorance.

PostPosted: Sat Feb 16, 2008 5:56 am    Post subject: Reply with quote

crossbow wrote:
thanks! i'll let you know how it turns out; i left out the broccoli because my boyfriend thinks vegetables don't belong in lasagna, because he is a barbarian. originally there was some pepper and hot pepper, but i hate pepper so i took it out, and while it was only supposed to serve 4, there was enough cheese for 5 noodles, so i changed that too.

Broccoli-Lasagne Roll-Ups Recipe

Ready in: 30-60 minutes

Serves/Makes: 5
Ingredients:
5 uncooked lasagne noodles
1 jar spaghetti sauce
1 cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 package (10 ounce size) frozen chopped broccoli -- thawed and drained

Directions:
Heat oven to 350 degrees F.

Cook noodles as directed on package; drain. Cover noodles with cold water.

Pour 1 cup of the spaghetti sauce into ungreased square baking dish, 8 X 8 X 2 inches. Mix remaining ingredients.

Drain noodles. Spread about 3/4 cup of the cheese mixture to edges of each noodle. Roll up noodles. Place seam sides down on spaghetti sauce. Pour remaining spaghetti sauce over roll-ups. Cover and bake about 35 minutes or until sauce is hot and bubbly.

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Mizike



Joined: 09 Jul 2006
Posts: 5130
Location: Iowa City

PostPosted: Tue Apr 01, 2008 12:16 am    Post subject: Reply with quote

Alright, I finally feel like I have a recipe that's good enough to share.

Pesto Pizza
This is a really easy recipe, but it is not a quick recipe. I only have the time to make pizza's on the weekend. If I start the dough at 3:00, the Pizza is usually done between 5:30-6:00. Most of that time is waiting for the dough to rise.

The Dough recipe is one that I originally found on the internet and then tinkered with until I loved it. Anyway, here goes:

Part I - The Dough
3 1/2 cups unbleached white flour
1 cup warm water
2 T yeast (Yes, tablespoons)
2 T honey
1/4 cup olive oil
1 T salt
1 T butter

Pour the warm water into a bowl and add the honey and salt. Mix until blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Mix the rest of the flour in 1/2 cup at a time until the dough balls up. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. I've made this dough in Iowa and in North Dakota and the difference in humidity can make a significant difference in the amount of flour you will need to use. You want the dough to be elastic, but not so sticky that it stays on your hand when you knead it.

I usually start kneading the dough when I have 1/2 cup of flour left, just to make sure that the dough feels right. Knead the dough for a minute or two and then place it in a greased, covered bowl and let it rise for about 45 minutes or until it has doubled in size.

After about 45 minutes, punch the dough down and let it double again. This can take between 1-1.5 hours. I usually sprinkle some cornmeal on a counter and roll the dough out there and then transfer the dough to a pizza pan. I have rolled the dough out directly on the pizza pan as well and this works, too.

Before you add any toppings, it's a good idea to partially bake the dough.; this is going to be a surprisingly thick crust, thanks to the yeast. Take a fork, and poke the crust all over. Preheat the oven to 425 and bake the crust for about 8 minutes or until the edges begin to turn golden. Then add your toppings and put the pizza in for another 5-8 minutes.

That was a lot of typing, but it's a really great crust. I've made it a number of times now and it's been a hit every time.



Part II - Pesto Sauce
While you're waiting for the dough to rise, you will have ample time to make a sauce and prepare toppings. I'd never had a pesto sauce before this year; now some of the best pizzas I've ever had are pesto pizzas. This recipe is both quick and easy.

1 cup packed basil leaves
1/2 cup grated Parmesan
1/2 cup extra virgin olive oil
1/3 cup shelled pine nuts
2 medium-sized peeled garlic cloves

Put everything into a food processor or blender. Pulse the machine on and off so that you get a fairly coarse grind. You'll have to scrape the sides down once or twice to make sure that the mixture has the same consistency. That's it. It makes one cup of sauce or enough for a large pizza.

For the carnivores out there, fry up a half a pound of ground Italian sausage and sprinkle it on the pizza with some roasted red pepper. Then top it off with about 6 ounces each of mozzarella and fontina cheese.

For the vegetarians, I really like topping it off with sun dried tomatoes and thick slices of smoked mozzarella.


This recipe does take a pretty sizable time commitment, but I have had nothing but good experiences with it.
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Darqcyde



Joined: 11 Jul 2006
Posts: 10389
Location: A false vacuum abiding in ignorance.

PostPosted: Sat Jul 26, 2008 7:50 pm    Post subject: Reply with quote

By the powers of Necro--

Courtesy of Jwing

Quote:
Chocolate Cake In 5 Minutes!

Ingredients:

4 Tablespoons cake flour
4 Tablespoons sugar
2 Tablespoons cocoa
1 Egg
3 Tablespoons milk
3 Tablespoons oil
1 Mug

Instructions:

Mix flour, sugar and cocoa:

Spoon in 1 egg

Pour in milk and oil, and mix well

Put in microwave for 3 minutes on maximum power (1000watt)

Wait until it stops rising and sets in the mug

Tip contents out of mug onto saucer and enjoy!

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mouse



Joined: 10 Jul 2006
Posts: 17182
Location: under the bed

PostPosted: Fri Aug 08, 2008 11:39 pm    Post subject: Reply with quote

ok, i haven't tried this yet, but it looks seriously cool:

Ice Cream in a Bag

Time: 40 minutes

3 to 4 pounds ice (10 cups or more)

1/2 cup table salt or 1 cup kosher salt, plus a pinch

1 cup milk

1 cup heavy cream

1/2 cup sugar

1/2 teaspoon vanilla extract.

1. Pour all the ice into a large glass or plastic bowl, cover it with salt, and stir.

2. In a bowl, mix milk, heavy cream, sugar, vanilla extract and a pinch of salt together until sugar dissolves. Pour into a sealable 1-gallon freezer bag, push out as much air as possible, and seal.

3. Place a wide plastic bowl with a lid, like a salad spinner bowl, on a kitchen towel. Fill bowl with about half the ice. Lay freezer bag on ice and flatten it with your hand. Dump rest of the ice, along with any melted water, on top of bag, leaving zipper edge exposed. Place lid on the bowl. Let rest for 15 minutes, shaking it once or twice to redistribute ice and brine.

4. Pour about half the ice and brine into another bowl. Lift bag out by the zipper edge and lay it on a towel. (Avoid touching ice or brine, which are cold enough to cause frostbite.) Cover your hands with another towel and gently knead frozen areas for about a minute to mix them with liquid.

5. Return freezer bag to bowl, laying it flat on ice. Cover it with reserved ice and brine. Put lid on bowl and freeze as above for another 15 minutes.

6. Remove bag and carefully towel off the brine. Serve ice cream, or keep bag in freezer until ready to serve.

Yield: One pint.

Note: You can use this method to freeze any ice cream or sorbet mix. If you make ice cream regularly, you can eliminate ice cubes and reuse salt. Make a brine with 3 quarts water and 1 pound salt, divide it between two 1-gallon freezer bags, and store bags flat in freezer. To make ice cream, sandwich the bag of mix between brine bags, enclosing stack in towels.


(also, read the article)
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dazedb42



Joined: 09 Jul 2006
Posts: 2348
Location: Margaret River, Australia

PostPosted: Sat Aug 09, 2008 1:51 am    Post subject: Reply with quote

I used to make brine for freezing bio samples of marron when we would forget the liquid nitrogen, oh and super chilling beer at the end of the day too. Science in action in the field woot woot.
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Guccipiggy



Joined: 09 Jul 2006
Posts: 2003

PostPosted: Mon Aug 18, 2008 6:27 am    Post subject: Reply with quote

I discovered an awesome low-cal breakfast the other day when I ran out of my usual yoghurt, crackers and philadelphia cheese:

- 2 egg whites, scrambled.
- 2 slices of extra lean ham.
- 5 whole-wheat, low salt crackers.

You make tiny sandwiches with the crackers, putting some of the scrambled egg whites and tiny pieces of ham inside the two sandwiches. The third cracker, you add the scrambled egg on top with the slices of ham and eat it like that. You should have some egg white and ham left over. Eat that with a knife a fork.

It's yummy and it's got lots of protein to make you feel full for at least 3-4 hours. And it's only 180 calories (240 if you drink a nice big glass of light yoghurt with it), which leaves something like 1000 calories to eat for the rest of the day (or less, but I'm not supposed to say that cause you should never eat less then 1200 calories a day. Never. Except me. Okay?)
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