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The Sinfest recipe book (index pg. 1)
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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 375F. 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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mouse



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PostPosted: Tue Oct 09, 2007 11:34 pm    Post subject: Reply with quote

_that_ sounds better - even with rinsing, i don't think you'd taste the marsala for the salt otherwise!

hm...think i have some marsala around....
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andrew



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PostPosted: Tue Oct 09, 2007 11:50 pm    Post subject: Reply with quote

If you make it, lemme know what you think!
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Lemontree



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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



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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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