Cioppino by Sia Bevis

siabevis
siabevis Posts: 811
edited November 11 in Recipes
Cioppino by Sia Bevis

Ingredients
3/4 cup butter
2 onions, chopped
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried oregano
1.5 cup water
1 1/2 cups white (or red) wine
1 pound large shrimp - peeled and deveined
1.5 pounds bay scallops
7 clams
18 mussels, cleaned and debearded
1 1/2 cups crabmeat

Directions
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
«1

Replies

  • Acg67
    Acg67 Posts: 12,142 Member
    That's funny the google says this recipe is from allrecipes.com

    http://allrecipes.com/recipe/cioppino/
  • siabevis
    siabevis Posts: 811
    This is my variation of a Cioppino recipe that I have tried before. If you wanna get smart and act like an *kitten*, message me
  • Acg67
    Acg67 Posts: 12,142 Member
    Cioppino by Sia Bevis

    Ingredients
    3/4 cup butter
    2 onions, chopped
    1 bunch fresh parsley, chopped
    2 (14.5 ounce) cans stewed tomatoes
    2 (14.5 ounce) cans chicken broth
    2 bay leaves
    1 tablespoon dried basil
    1/2 teaspoon dried oregano
    1.5 cup water
    1 1/2 cups white (or red) wine
    1 pound large shrimp - peeled and deveined
    1.5 pounds bay scallops
    7 clams
    18 mussels, cleaned and debearded
    1 1/2 cups crabmeat

    Directions
    Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
    Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
    Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

    and yet it is word for word the same as allrecipes, except for the changes you just made
  • Jorra
    Jorra Posts: 3,338 Member
    There's nothing wrong with posting a recipe you found somewhere else. It's the fact that you claim it as your own that's the issue, Sia Bevis.
  • siabevis
    siabevis Posts: 811
    The thing is that its NOT the same.
  • killagb
    killagb Posts: 3,280 Member
    The thing is that its the same.

    by killagb
  • Thomasm198
    Thomasm198 Posts: 3,189 Member
    I had a look. I have to say that it is the exact same, except you have omitted:
    - Garlic,
    - Thyme
    - Cod from yours.

    It would have been appropriate if you made a comment saying that you based it on the one from allrecipes. :flowerforyou:
  • SixCatFaerie
    SixCatFaerie Posts: 690 Member
    Really? Why not just post the source & add a note for your personal changes if necessary?
  • hbunting86
    hbunting86 Posts: 952 Member
    The only thing that I see differs is that you've omitted the garlic, used 7 clams instead of 18, omitted the cod and also the thyme.

    Pretty much the same to me.... only the omitted ingredients would probably make it taste better!
  • jamk1446
    jamk1446 Posts: 5,577 Member
    It's generally considered impolite to post someone else's recipe without giving them credit. It would be better if you posted the recipe as 'adapted by Sia Bevis from allrecipes.com" with a link to the original.
  • taso42
    taso42 Posts: 8,980 Member
    51AvJl9XAUL._SL500_AA300_.jpg
    under pressure
  • Jorra
    Jorra Posts: 3,338 Member
    The thing is that its NOT the same.

    The directions are word for word the same. The only thing you can do now is claim you posted it on allrecipes.com too. However, I wouldn't believe that because it wasn't signed by Sia Bevis.
  • sunkisses
    sunkisses Posts: 2,365 Member
    It's actually called plagiarism when you copy and paste the recipe word-for-word. You're adapting the recipes, not inventing them. In fact, you're not even writing them down on your own.
  • TDGee
    TDGee Posts: 2,209 Member
    One way to know.

    http://searchenginereports.net/articlecheck.aspx
  • ScatteredThoughts
    ScatteredThoughts Posts: 3,562 Member
    OP has a history of copying other people's articles and claiming them as her own. I pointed out one particularly blatant instance to her some time ago, and never received a response.
  • MrsCon40
    MrsCon40 Posts: 2,351 Member
    I suggest we all pray for her boobs then we'll really know who wrote the recipe.
  • pastryari
    pastryari Posts: 8,646 Member
    If you look at this person's posts, there are tons of posts with recipes from Allrecipes that they are claiming they "invented." I stopped counting after the 15th recipe post...
  • infamousmk
    infamousmk Posts: 6,033 Member
    OP has a history of copying other people's articles and claiming them as her own. I pointed out one particularly blatant instance to her some time ago, and never received a response.

    You mean the Minnesota Starvation Experiment conducted by Sia Bevis?
  • ThePhoenixRose
    ThePhoenixRose Posts: 1,978 Member
    One way to know.

    http://searchenginereports.net/articlecheck.aspx

    So handy!! And happy this wasn't around when i was in high school...
  • anubis609
    anubis609 Posts: 3,966 Member
    I invented bullsh*t. I know it when I see it.
  • MissO﹠A
    MissO﹠A Posts: 906 Member
    V5a1e.jpg

    ... u so busted.
  • giggitygoo
    giggitygoo Posts: 1,978 Member
    As a person who writes recipes, I can see the frustration others may have with the no-cred situation.

    It looks delicious either way

    Totally needs some white wine though...and so do I.
  • EbbySoo
    EbbySoo Posts: 267 Member
    I suggest we all pray for her boobs then we'll really know who wrote the recipe.

    Waaaaahahahhahaha, I just about fell off my chair.
  • odusgolp
    odusgolp Posts: 10,477 Member
    I suggest we all pray for her boobs then we'll really know who wrote the recipe.

    One can never go wrong praying for boobies.


    Or singing Ice Ice Baby.
  • piperjon
    piperjon Posts: 157 Member
    Well, you gotta admit, she's got good taste, from the recipes she steals.
    I say, if you're gonna steal, steal from the best.

    Slainte'!
    Pj
  • Yanicka1
    Yanicka1 Posts: 4,564 Member
    I suggest we all pray for her boobs then we'll really know who wrote the recipe.

    Waaaaahahahhahaha, I just about fell off my chair.
    LOL
  • EbbySoo
    EbbySoo Posts: 267 Member
    http://allrecipes.com/recipe/faux-jerk-chicken/

    Much like the recipe she has on her blog... http://1fitchick.blogspot.com/2012/02/faux-jerk-chicken-by-sia-bevis.html Sia Bevis, you are a supah stah chef girl, except this recipe came with no changes this time...
  • TDGee
    TDGee Posts: 2,209 Member
    political-pictures-al-gore-internet.jpg
  • odusgolp
    odusgolp Posts: 10,477 Member
    political-pictures-al-gore-internet.jpg

    YES!
  • odusgolp
    odusgolp Posts: 10,477 Member
    I wonder if this is the same as when I take Skitty's witty commentary and try to pass it off as my genius facebook status....




    *snicker*
This discussion has been closed.

Categories