Best 20 Sin Recipes

MISSISSIPPI SIN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut the top off the bread loaf, keeping in one piece, and reserve for later use. Hollow out the loaf to form an area for the filling. Chop the removed bread for dipping.
• Mix Cheddar cheese, ham, sour cream, cream cheese, green onions, green chile peppers, and jalapeno peppers in a bowl; spoon into the hollowed bread loaf. Return the top to the bread and wrap loaf with 2 pieces aluminum foil.
• Bake in the preheated oven until filling is cooked through and bubbling, about 1 hour 20 minutes.

MISSISSIPPI SIN HAM DIP

Steps:

• Preheat oven to 350 degrees F. Mix cream cheese, sour cream, chiles, Seasoning Mix and 1/2 cup of the shredded cheese in large bowl until well blended. Stir in ham.
• Spread in 9-inch pie plate sprayed with no stick cooking spray. Sprinkle with remaining 1/2 cup cheese.
• Bake 25 minutes or until heated through. Sprinkle with cilantro. Serve with tortilla chips.

CHOCOLATE SIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir flour, pecans, and butter together in a bowl; press into the bottom of the prepared baking dish.
• Bake in the preheated oven until crust is golden and crisp, about 15 minutes. Cool completely.
• Stir cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl until smooth; spread over cooled crust.
• Whisk milk and pudding together in a bowl until slightly thickened, about 2 minutes. Let sit until pudding is set, about 5 minutes. Spread pudding mixture over cream cheese layer. Top cream cheese layer with 12 ounces whipped topping. Refrigerate until flavors blend and pie is set, about 24 hours.

CHOCOLATE SIN TRIFLE

Steps:

• Prepare brownie according to package directions (or use homemade), and cool completely.
• In a large bowl, combine pudding mix, water and sweetened condensed milk.
• Mix until smooth, then fold in the 2 containers of 8-ounce whipped topping until no streaks remain.
• In a trifle bowl, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping (I have a big trifle bowl- you may need to cut recipe in half!).
• If using any optional ingredients, place on top of brownie layer.
• Repeat layers.
• Shave chocolate onto top layer for garnish.
• Refrigerate 8 hours before serving.
• Note: You can use non-fat ingredients and never know the difference.

SINLESS MISSISSIPPI SIN

Steps:

• Preheat oven to 375 degrees F ( 190 degrees C).
• In a medium bowl, beat the Neufchatel cheese until soft. Stir in Cheddar cheese, sour cream, green chiles, Worcestershire sauce, garlic, green onions, artichoke hearts, salt and pepper.
• Slice the top off the bread, and hollow the bread out. Spoon cheese and artichoke mixture into the bread bowl. Replace the top of the bread, and wrap entire bread bowl in aluminum foil.
• Bake for 40 minutes in the preheated oven. Remove from oven, and stir in tomatoes. Serve hot.

HOT OR COLD MISSISSIPPI SIN DIP

Steps:

• Cream together the sour cream and cream cheese.
• Add shredded cheddar, minced ham, chopped green chiles, diced onion and Worcestershire sauce.
• Cut a thin slice from the top of the bread and carefully hollow out the round loaf.
• Fill hollowed bread with dip and cover with the top that you sliced off.
• Wrap the filled loaf with aluminum foil and store in refrigerator until ready to serve, or bake at 350 degrees for about an hour and serve hot.
• Serve with cocktail breads, crackers, celery, or whatever sounds good to you!
• This usually makes enough for two large bread loaves, or one large + two small loaves.

ROBERT RODRIGUEZ' SIN CITY BREAKFAST TACOS

Steps:

• Note: Tortilla recipe yields 8-10.
• FLOUR TORTILLAS: In large mixing bowl combine the flour, salt and baking powder.
• Cut in the butter (or butter and lard) using a pastry blender or your hands until mixture is incorporated and coarse, like wet sand.
• Add 3/4 cup warm water and using your hands or a fork, form into a dough, not too sticky and not too dry. If too sticky, add more flour, too dry, add more water.
• Knead the dough on a floured surface for a few minutes until no longer sticky; the dough should feel smooth, elastic and not dry.
• Divide the dough up into 8-10 balls and arrange on a baking sheet.
• Lightly dampen a tea towel with warm water, cover the dough and let rest for 20 minutes.
• TACOS/MIGAS: Heat up about 2 tablespoons corn oil in a non-stick pan on medium heat and fry the potatoes until soft but not crispy.
• Season potatoes with salt and pepper to taste.
• Transfer potatoes to a paper towel lined plate.
• In the same pan, heat up 2 tablespoons of corn oil and fry the tomato, onion and jalapeno until onion [just] begins to soften. Set aside and keep warm.
• In the same pan, heat up some more oil (2 tablespoons or so) and fry up the corn tortilla strips until crispy.
• Set corn tortilla strips aside on a paper towel lined plate and drain.
• Using the same pan, heat up about 2 tablespoons butter and lightly scramble the eggs.
• Combine the tomato mixture, corn tortillas strips and eggs on a platter. Set aside and keep warm.
• Using a rolling pin, shape the flour tortillas into thin round circles about 6" in diameter. (Or use a wax paper lined tortilla press to form.).
• Heat up a cast iron skillet on medium heat. (If you want, you can add a [~small~] amount of bacon drippings to the skillet to cook the tortillas).
• Cook the tortillas until bubbles form and brown specks appear, about 1 minute. Turn over and cook other side, about another minute.
• Continue cooking all the flour tortillas in the same manner.
• Keep tortillas warm, stacking them one on top of the other until ready to serve. Do not allow to dry out! Use a dampened tea towel or tortilla warmer to keep tortillas pliable.
• To serve, divide the potato/egg mixture onto the flour tortillas. Fold in half and eat!
• Important note: Servings are estimated.

CHOCOLATE SIN

Steps:

• Place oven rack in lower third of oven, heat oven to 375 degrees F (190C).
• Butter and flour bottom and sides of an 8 inch (20cm) springform pan, put aside.
• Melt chocolate with 1/2 cup (125ml) butter.
• Keep chocolate warm over a pan of warm, tap water.
• Beat egg yolks in large mixer bowl at high speed, gradually adding 3/4 cup (180ml) of the sugar.
• Beat until yolk mixture is pale yellow and thick, 4 to 6 minutes.
• Add chocolate mixture to the yolk mixture, beat until completely smooth.
• Add creme de cacao and vanilla, beat until blended.
• Beat egg whites in medium mixer bowl at high speed until soft peaks form.
• Gradually beat remaining 1/4 cup (60ml) sugar into whites, continue beating until stiff but not dry peaks form.
• Fold whites gently but thouroughly into chocolate mixture.
• Pour batter evenly into reserved pan, smooth top.
• Bake 15 minutes.
• Reduce oven temperature to 350 degrees F (180C),bake another 15 minutes.
• Reduce oven temperature to 250 degrees F (120c), bake 30 minutes longer.
• Total baking time is 1 hour.
• Turn oven off, prop open oven door and allow cake to remain in oven for 30 minutes.
• Remove cake from oven and cover top with damp paper toweling, let stand 5 minutes.
• Remove toweling and cool cake completely.
• Dome of cake will crack and collapse, this is normal - press top of cake down lightly to smooth topRemove springform and transfer cake to serving platter.
• Whip cream in chilled mixer bowl on high speed until soft peaks form.
• Continue beating, gradually adding 1 1/2 tablespoons (22ml) of the powdered sugar until stiff peaks form.
• Dust top of cake with remaining powdered sugar just before serving.
• Serve cake at room temperature with whipped cream.
• "This flourless cake rises light and lovely in the oven, then comes back down to earth as it cools to create a moist unique chocolate cake, moist textured and intensely flavoured."

DAVE'S KILLER BREAD SIN-DAWG

Steps:

• Sponge:.
• In bowl of stand mixer fitted with the paddle attachment, combine the flour, sugar, flax, sunflower seeds and oats and yeast, mixing well. Add the oil, molasses and water, mixing well. With machine on low, beat mixture until well mixed. Cover and set aside for 30 to 60 minutes.
• Dough:.
• In a bowl, combine raisins and walnuts. Add lukewarm water to cover and let soak for 10 minutes while you finish making the dough.
• Add the remaining flour, gluten, salt, 2/3 cup water and cinnamon to your sponge. With the machine on low, slowly mix until the dry ingredients are incorporated. Then mix on a medium-high speed until the dough is silky looking and separates from dough hook, about 10 minutes or so. You should be able to stretch the dough out thinly at this point and get a window pane. It should be a really nice, dark, stretchy dough. Now you can add the soaked raisins and walnuts, beating again (on low to medium speed) for several minutes, until dough forms the window pane again.
• Place the dough on a lightly floured surface and divide the dough into 3 equal portions and shape into balls. Let dough sit while you prepare the filling.
• Filling:.
• In bowl of a stand mixer fitted with the whisk attachment, whisk together the ground flax and water. Add the remaining ingredients and beat until smooth and flowing.
• Shaping:.
• Roll each ball out with a rolling pin to about 1/4-inch thick. Place a large scoop of filling in the center and spread over dough to edges. Repeat with remaining dough and filling. Roll dough up into a cylinder and place on a parchment-lined baking sheet. Repeat with remaining dough. You don't have to seal the edges.
• Topping:.
• In a shallow dish, combine the sunflower seeds, sesame seeds, oats, pumpkin seeds and ground flax, stirring well. Lightly brush or spray each Sin Dawg with water and gently roll in seed mix.
• Cover dough with a cloth and let rise briefly for 30 min or so. Preheat oven to 350°F.
• Bake loaves in preheated oven for about 35 to 40 minutes until it's nicely brown and firm to the touch (be careful as the oozing filling is very hot at this point). You don't want to bake it for less than 35 minutes, or it will have a doughy middle. Let Sin Dawgs partially cool on baking sheet for 15 to 20 minutes, before removing to a rack to completely cool.

"ARKANSAS SIN"...A YUMMY CREAM CHEESE, CHEDDAR AND HAM SPREAD

Steps:

• 1. Preheat the oven to 350 dF (175 dC). In a medium bowl, mix together the cream cheese, Cheddar cheese, ham, onions and jalapeño peppers. Cut a circle out of the top of the bread, and remove the center leaving a 1 inch shell of bread. Fill bread with the cheese mixture. Bake for 35 to 40 minutes in the preheated oven, until the dip is heated through. Serve with crackers for a wonderful taste experience! ALL RIGHTS RESERVED© 2008 Allrecipes.com Printed from Allrecipes.com 6/25/2008 =======AR======= One of my newsletters from Iowa: Newsletter Column had recipes State by State. Unfortunately, I could not find it, but fortunately, I had copied this one off before I went on to another part of the letter. "Yummy cream cheese, Cheddar and ham spread'' Great for a gathering! If you like it spicier, add another jalapeno pepper." --"Lois Rodabaugh"

CHOCOLATE SIN

Steps:

• Melt butter in saucepan on stovetop. Add chocolate, stir until melted. When chocolate is melted, turn off the heat and take off stove. Add sugar, flour and eggs. Beat at low speed with mixer. Pour into pie crust and bake for 25 minutes at 350 degrees in oven.

SIN CITY COCKTAIL DIP

Steps:

• Mix avocados, tomatoes, lime juice and Seasoning Mix in medium bowl. Set aside.
• Mix cream cheese and sour cream in small bowl. Spread in 9-inch glass pie plate. Drizzle with half of the cocktail sauce. Top with avocado mixture and shrimp. Drizzle with remaining cocktail sauce.
• Serve with sliced baguette or crackers.

ARKANSAS SIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the cream cheese, Cheddar cheese, ham, onions and jalapeno peppers. Cut a circle out of the top of the bread, and remove the center leaving a 1 inch shell of bread. Fill bread with the cheese mixture.
• Bake for 35 to 40 minutes in the preheated oven, until the dip is heated through. Serve with crackers for a wonderful taste experience!

SIN CITY BREAKFAST TACOS

Steps:

• TORTILLAS • Mix flour, salt, baking power and lard • Crumble together until coarse (like corn meal) • Add 3/4 cup warm water, mix until sticky, remove sticky clumps, add more water to bowl, repeat until all dough is sticky and combined into a big mound. • Kneed sticky dough in hands or in mixer for 2 minutes, until smooth and elastic • Break dough up into 8-10 golf ball sized balls • Dampen cloth with warm water and let cloth sit on dough for 20 minutes. (This is a good time to prepare and cook the eggs see below ) • Pre-heat pan medium-high • Flatten dough into discs, roll flat, place on heat, cook 8 seconds then flip, then cook 1-1 1/2 minutes until bubbles form, flip and press edges, move to tortilla warmer. POTATO EGGS • Peel 2 medium potatoes, chop • Fry in corn oil, medium heat, then add salt (kosher salt or sea salt) and pepper. • Cook until crisp but tender, then remove, drain and add more salt and pepper to taste. They should taste a bit like French fries. • Butter pan at medium-high, then reduce to medium, add 3 scrambled eggs (with milk), then potatoes. Cook slow (turn off heat before it overcooks). VEGGIE EGGS • Dice corn tortillas • Dice tomato, onion, jalapeno • Use oil to fry up corn tortillas, remove and drain, add salt and pepper • Drain excess oil from pan and throw in onions, tomatoes and peppers. Cook two minutes. Move to pan, add 3 eggs/milk and corn tortilla chips, cook a couple of minutes.

MISSISSIPPI SIN DIP

Steps:

• 1. In a mixing bowl, combine all ingredients, except French bread; stirring until well blended.
• 2. Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil.
• 3. Bake dip at 350° degrees for 50 minutes. Serve with reserved bread cubes, crackers,Fritos, or potato chips.
• 4. You can actually put this in a round bread hulled out for ingredients or baking dish or french bread. Your choice.

MISSISSIPPI STATE SIN DIP

Steps:

• Slice off top of bread and hollow out inside.
• Mix all ingredients and pour into hollowed bread.
• Put top back on bread. Wrap in foil.
• Bake at 350 degrees for one hour.
• Serve as a dip with the bread, crackers, or chips.

SIN DIP DOGS RECIPE - (4.6/5)

Steps:

• Combine cream cheese, sour cream, cheddar cheese, green chiles, green onions, 2 tablespoons jalapeños, and Worcestershire sauce in medium sauce pan. Cook over low heat, until cheeses are melted and the dip comes together. Meanwhile, heat hot dogs, and top-split dinner rolls to make mini hot dog buns. Place hot dog in each bun, then top with a little dip and a few chopped jalapeños. Serve immediately.

SLICES OF SIN

Steps:

• 1. Line an 8 1/2 x 4 1/2 x 3-inch glass loafpan with aluminum foil; grease foil with butter. Set aside.
• 2. Combine chocolate adn coffee in the top of a double boiler. Bring water to a boil; reduce heat to low, and cook until chocolate melts, stirring occasionally. Add butter and sugar to the melted chocolate mixture, stirring until the butter melts. Let cool. Add eggs, one at a time, beating well after each addition.
• 3. Pour the batter into the prepared loafpan. Bake at 350 degrees for 35 to 45 minutes or until a crust forms on top. Let cool completely on a wire rack. Cover tightly; chill at least 2 days.
• 4. Beat the whipping cream until soft peaks form. Gently fold in brandy. Unmold the loaf onto a serving platter. Serve with whipped cream.

SIN PIE

Steps:

• For Crust.
• preheat oven to 350 degrees.
• Finely grind walnuts with flour and brown sugar in food processor; blend in melted butter.
• Turn mixture into 10-inch pie plate, pressing into bottom and sides.
• Bake until lightly browned, about 10 minutes; cool.
• For Filling.
• Using electric mixer, cream butter with powdered sugar.
• Blend in chocolate and liqueur.
• Beat in eggs, one at a time.
• Pour into crust; chill well.
• Just before serving, garnish with whipped cream and toasted almonds.

SIN-SUL-LO

Steps:

• Put the mushrooms in a mixing bowl, and add warm water to cover. Let stand at least 30 minutes or until softened.
• Cut the fish fillets on the diagonal into 16 to 20 small rectangles or squares measuring about 1 1/2 inches to a side. Sprinkle pieces with salt.
• Dip pieces in flour; shake off excess. Drop pieces into the beaten egg.
• Brush a Teflon skillet with a little oil, and add the fish pieces in one layer, cooking until the bottom of the egg-coated fish is set. Cook the pieces, turning occasionally, for about 2 minutes without browning. Transfer the pieces to a platter. Cut each piece in half.
• Dip the beef patties into flour and then into the beaten egg.
• Brush the Teflon skillet with a little more oil and, as the egg-coated beef patties are made, add them to the hot skillet. Cook about 1 minute and turn; cook about 1 minute on the second side.Transfer to a plate. Continue until all patties are cooked.
• Line up the scallions into a neat, uniform bundle. Using a sharp knife, cut off the white ends, setting these aside for another use. Cut off the tips of the green parts to make center sections 6 to 7 inches long.
• Coat the scallion sections liberally with flour. Dredge them in the remaining egg. Gather them 4 at a time into neat compact bundles. Heat a little oil in the Teflon skillet, and add as many bundles as the skillet will hold without letting the bundles touch.Cook about 30 seconds on one side until the egg on the bottom sets. Turn and continue cooking, turning once or twice, for a total of 2 minutes. Transfer the bundles to a flat surface, and cut each bundle crosswise into 1 1/2-inch lengths.
• Squeeze the mushrooms to extract excess liquid. Cut the mushrooms into thin slices, and cut the slices into very thin strips. There should be about 1/2 cup. Set aside.
• Drop the carrot into boiling water, and cook until tender. When cool enough to handle, cut lengthwise into thin slices. Cut each slice into neat rectangles measuring about 1 1/2 inches long. Set aside.
• If the ginkgo nuts are used, cook them in a skillet in a little hot oil about 3 minutes. Let cool, and remove the shells. Set nutmeats aside.
• If the walnut halves are used, drop them into boiling water and remove from the heat. Using a toothpick and the fingers, loosen the skin of each walnut half and remove it. (This is a tedious task.) Set them aside after removing the skin.
• Before serving, bring the beef broth to a boil and add the solids -fish, shrimp, dumplings, beef patties and so on. This might be done in a Mongolian fire pot, the round, cylindrical utensil with a chimney, widely available where Oriental cooking utensils are sold. Heat throughly and serve.