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Recipes

Here are all the recipes that members have sent in. You can send in some for 5-10 coins.

            Watershrimp And Hotroot Soup:

             Supplies: -3 pounds of shrimp -Ground pepper
             -3 tablespoons bacon fat
             -Hotroot powder ( a little bit of cayenne
             pepper, 1/4 teaspoon chili powder, and 1/2 teaspoon arrowroot)
             -1/2 a chopped onion
             -4 cups of sliced okra
             -1 1/2 cups fresh chopped tomatoes
             -1/2 a cup chopped sweet red pepper
             -1 cup of cooked rice
             -2 teaspoons crumbled basil
             -3 cups of boiling water
             Directions: 1. Melt bacon fat in a large skillet and brown
             shrimp lightly
             2. Remove from heat and set it aside.
             3. Add the onion, okra, hotroot powder mix
             and pepper and cook over medium heat and stir constantly for 5
             minutes.
             4. Stir in tomatoes, basil and 3 cups of
             boiling water.
             5. Mix in shrimp and a teaspoon of salt.
             6. Cover and simmer for 35 minutes.
             7. Add cooked rice and mix well and cook
             for 5 more minutes to heat through.

Beware!!: The recipe is VERY
             SPICY.

~by Bloodeyes the Butcher~

Leek Soup:

             Supplies:-3 tablespoons butter or margarine
             -1 cup chopped leeks (the white part)
             -1 teaspoon of chicken stock
             -2/3 cup of water -1 potato
             -1 cup of milk
             -1/4 cup of cream
             -1 table spoon chopped chives for the garnish
             Directions: 1. Melt the butter in a skillet over medium heat.
             2. Put the leeks in the skillet and cook
             for 5 minutes.
             3. Add the chicken stock and water and
             bring to a boil then reduce the heat.
             4. cover and simmer for 10 minutes.
             5. Stir in milk, cream and boiled potato.
             6. Add the potato after putting in blender on low.
             7. Sprinkle chives on before serving.

~by Bloodeyes the Butcher~

Candied Chestnuts: 

Ingredients: 

1 Small Bowl of Chestnuts

 Honey

 What to do: All you need to do is pour honey all over the chestnuts until all of them are completely covered. Then you need to mix it all up and let it sit out in room temperature for about 48 Hours.

~By Vilu Daskar~

Grog (non alcoholic)

 tools and supplies

 blender or food processor sieve 8 kiwis juice of 1 and 1/2 limes 4 ounces raspberry yogurt 8 ounces lemonade 12 ounces cream soda. 

directions 

put kiwis, lime juice, and yogurt in blender or food processor and puree' until liquefied. put the mixture through a sieve. a few seeds will escape, that's okay. Gradually mix in lemonade pour in cream soda, mix, and serve. 

~By Blue Night Hunter the Crazed~

Barbecued Badger

Supplies

Roasting pan 1 tablespoon Worchester sauce 1 tablespoon soy sauce 1 tablespoon mustard 1 tablespoon ketchup 1 tablespoon honey 1 medium onion finely chopped salt and pepper 1 1/2 pounds spare ribs pre-heat oven to 425 degrees F. 

Put Ribs in roasting pan Mix all remaining ingredients together and spread mixture on ribs with knife. put the ribs in the oven and bake for about 1 and 1/2 hours turning them over every half hour and basting them w/ juices.

~By Blue Night Hunter the Crazed~

Pond slime soup

•  You might want a large saucepan blender or food processor 

• sieve 2 tbs (1/4 stick) 

• unsalted butter 

• 12 scallions coarsely chopped 

• 1 small potato diced 

• 1 clove garlic, crushed 

• 12 ounces frozen peas 

• 3 1/4 cups chicken stock

• salt and pepper 

~by Blue Night Hunter the Crazed~

• Garnish: 

• 6 oz. frozen peas 5 oz. 

• frozen cream

•  1. melt the butter in a large saucepan 2. add scallions, potato, and garlic 3. cover with a lid and cook over low heat for 10 minutes. 4. add the peas, stock, and a pinch each of salt and pepper. bring to a boil and simmer for about 15 minutes 5. remove from heat and puree' until liquefied. 6. Pass through a sieve into a clean saucepan. 7. Reheat adding the peas to garnish, cook until the peas are just tender, add the cream, and heat through, season to taste with more salt if necessary. 

~by Blue Night Hunter the Crazed~

Ring of Onion 

• you might want a large plastic bag 

• 1 onion flour seasoned with salt and pepper vegetable oil salt 

• 1. peel the onion and cut it into 1/4 inch thick slices against the grain. separate the rings. 2. put them in a large plastic bag containing seasoned flour, and shake until the rings are lightly coated with the flour. shake off any excess 3. deep-fry in hot oil until crisp and golden.

~by Blue Night Hunter the Crazed~

A delicious sugar covered jelly cake with fruit pieces suspended inside, feast specialty.

Ingredients:

-Assortment of fresh fruits sliced into sizable pieces

-Sugar-gelatin mixture for the jelly

-Colored sugar

-Sliced dried fruit strips

-A bowl or mold for shaping the jellycake

Directions:

-It takes a lot of care and hard work to perfect it. (The directions below are for making two layers of fruit. Change the numbers at will.)

1. Pour half of the sugar-gelatin mixture into the bowl/mold and stir.

2. Add half of the fresh fruits evenly. You can put it in a pattern if you want.

3. Leave the mixture to cool for about 2 hours.

4. After the jelly has cooled and half-solidified sufficiently, add the other half of the mixture and fruits.

5. Leave the whole jelly to cool and solidify in a dark place.

6. When it’s turned to firm jelly, carefully tip it out of the mold onto another plate.

7. Place the dried fruit strips evenly on the jelly surface. Press lightly to make sure it stays on.

8. When that’s done, coat the whole surface evenly with colored sugar, as thick as you want.

Now it is ready to eat and enjoy! This is one of the big courses in a feast. You can only do it if you’re an experienced or talented cook. When it’s perfected, it’ll be VERY tasty! A specialty!

~By Riffle Quickeyes~

Ingredients:

Piecrust:

-2 ½ cups flour

-2/3 teaspoon salt

-1/2 butter

-1/4 cup shortening

-1/2 cup water

-1 ½ tbsp milk

-1/4 tsp powdered sugar

Filing:

-3 med. potatoes

-3 small turnips

-1 med. beet

-1/2 onion

-1 tsp salt

Gravy:

-1/4 cup flour

-1 ½ tsp salt

-ground pepper

-1/2 tsp garlic powder (or 1 clove real garlic)

-1/4 cup sour cream

-1/3 cup water

-1/4 onion

Topping:

-1/4 cup grated cheese

-2 tsp salt

-1/8 cup sour cream

Directions:

Pie Crust:

1. Mix four, salt, butter, sugar and shortening until dough like.

2. Refrigerate for 4-5 hours in plastic wrap

3. Knead out dough on flat surface

Filling:

1. Cook finely chopped onion in butter until brown and then remove from heat.

2. Drain butter/onion juice mix for later use

3. Chop and peel potatoes, beets, and turnips into chunks and then mash

4. While mashing, mix in onions and salt.

Gravy:

1. Mix flour, sour cream and water and cook in pan

2. When warm all the way through, pour on butter/onion juice mix and cook until liquid is mostly soaked up. Remove from heat and pan.

3. Mince onion and mix with salt, pepper and garlic. Sprinkle over sour cream mix while stirring.

Topping:

1. Melt cheese and mix with salt and sour cream

Finishing Off:

1. Put piecrust bottom in deep pie pan and fill with filling.

2. Pour gravy over filling.

3. Spread topping over gravy-covered filling.

4. Put slits in pie cover and put cover over tip of pie.

5. Press pie edges together with pie cover edges

6. Cook in oven until golden brown.

~By Riffle Quickeyes~

Ingredients:

-One egg white

-2 oz. Of caster sugar

-Pinch of salt

Method:

1. Mix until stiff

2. Bake fore 20 min above 430 C

~By Riffle Quickeyes~

Ingredients:

-3 pints of rose petals

-2 cups of water

-2 ½ cups of sugar

Gather the petals when roses are in full bloom, fresh, and dewy. Spread on white cloth to dry. Boil water and sugar together until candy thermometer registers 270 degrees Fahrenheit. Remove from heat and add dried rose petals, making sure that all are well covered with the syrup. Leave petals in syrup until they have become somewhat transparent, then gently lift them out with a slotted spoon, and place in a sieve to drain. Shake petals ever so often to ensure their even crystallization. When sugar-coated and cooled, place petals between folds of tissue paper and store in a cool location.

~By Riffle Quickeyes~

Ingredients:

-1 cup buttermilk

-1 egg

-2 tbs. Sugar

-3 ½ cups unbleached white flour

-2 tsp. baking powder

-1 tsp. baking soda

-1/2 tsp. salt (optional)

-1/2 cup melted butter

-1/3 cup red currents (use dried cranberries)

Directions:

Beat together the buttermilk, egg and sugar. Sift 3 cups of flour together with the baking powder, soda and salt. Add about 2/3 of the flour mixture to the buttermilk and stir well. Gradually add the melted butter, incorporating it thoroughly into the mixture. Stir in the remaining flour mixture and the redcurrants. A little more flour may be needed to form a stiff dough. Turn the dough on a lightly floured board and knead for several minutes. Separate it into 3 equal parts. Sharp each part into a thick circle about 4-5 inches across. Cut the circles into quarters with a sharp knife, and arrange the scones on a buttered cookie sheet. Bake in a preheated 400-degree oven for 20-25 minutes or until lightly browned on top. Serve warm with butter and possibly honey, that is if you like honey.

~By Riffle Quickeyes~

Ingredients:

-1 cup strawberries

-2 scoops of vanilla ice cream or ½ cup of vanilla yogurt

-1/3 cup milk

-1 cup ice

Directions:

Put everything in the blender until it is liquefied. Then serve. It tastes great! Even better when refrigerated.

~By Riffle Quickeyes~

Ingredients:

-1 orange

-1 ½ quarts apple cider

-2 cinnamon sticks

-1/8 teaspoon ground mace

-1 whole clove

Directions:

Cut the orange in half. Put one of the orange halves in a saucepan and save the other half to eat later. Put the saucepan on the stove and pour in the apple cider. Add the cinnamon sticks, mace and the whole clove and stir. Heat until it steams and begins to bubble. Then reduce the heat to medium low. Simmer for at least 15 minutes.

~By Riffle Quickeyes~

Ingredients:

-3/4 cup butter

-10 oz graham crackers

-Skin and juice of 2 lemons

-1/2 oz sachet gelatin

-1 cup cottage cheese

-1 cup cream cheese

-3 ½ cup milk

-2 cups strawberry

-1 cup raspberries

-1 cup blueberries

Directions:

Bottom Layer: Melt the butter in a pan over low heat. Put the graham crackers in the blender and blend it until it turns into crumbs. Put the crumbs with the melted butter. Mix it together. Then put it in a cake tin. Level everything out by u sing the bottom of a spoon. Make sure there are no empty spaces. Then put it in the fridge while you make the top layer.

Top Layer: Put the lemon skin and juice in a small bowl, then sprinkle gelatin on top. Place the bowl in a pan that is filled with water on low heat until gelatin crystals are all melted. Stir the mixture and leave it to cool. Put the cottage cheese, cream cheese, milk and the graham cracker and gelatin mixtures into a blender. Blend it for 45 seconds.

Middle Layer: Chop the strawberries in half and put them on top of the bottom layer of the cake. Make sure the strawberries are all leveled. Add half of the raspberries and half of the blueberries so you can save the other halves for the decorating on the top. Pour the cheese mixture on top of your fruits. Make sure it’s leveled. Then after that decorate the top with the fruits you have left. Then put it in the fridge overnight. Then it’s ready to serve and tastes great!

~By Riffle Quickeyes~

Ingredients:

-1/2 cup leeks

-1 cup shrimp

-1/2 cup shredded onions

-1/4 cup spices (oregano, chili, etc.)

-1/2 cup horse chestnuts

-1/2 cup acorns

-1/2 cup beechnuts

-1 cup diced apples

-1/4 cup parsley

-1 tbsp. Ramson

-3 diced rosehips

-7 cups water

Directions:

Put all nuts, vegetable, and shrimp in the water and add the spices. Add the parsley, then the rosehips and apples. Boil until vegetables begin to brown. Add ramson and serve hot.

~By Riffle Quickeyes~

Ingredients:

-1 ½ cup oats

-1/2 cup water

-1/2 cup milk (greensap if desired)

-1/2 cup honey

-1/4 cup dried fruit

-1/4 cup Candied Apple Rings

-1/4 cup hazelnuts

-1/4 cup sugar

Directions:

Mix oats, water, sugar, milk and honey into a thick liquid. Stir in fruit and nuts. Bake at 350 degrees until golden brown and firm. Serve hot for breakfast.

~By Riffle Quickeyes~

Ingredients:

-1 apple

-1/4 cup sugar

-1/4 cup honey

Directions:

Core apple and slice across, not up and down. This should produce several rings. Make about ½ inch thick. Coat in honey; then, when honey is still a little sticky, dip in sugar. Serve within 4 days, or keep in an airtight container.

~By Riffle Quickeyes~

Ingredients:

-1 large red apple, peeled and cored

-4 tbsp candied chestnuts

-1/4 cup honey

-4 tbsp Meadowcream (below)

Directions:

After coring and peeling apple, stuff the corehole with candied chestnuts and then cover it in honey. Bake until steaming. Put meadowcream on top.

~By Riffle Quickeyes~

Ingredients:

-1/3 stick butter, softened

-1/2 cup cream

-1/4 cup sugar

-1/4 cup honey

Directions:

Mix all ingredients together until well blended and smooth.

Hot Cocoa (mix for those cold days at camp)

1 tbsp cocoa powder 

1 cup Sugar 

stir together, so that they are mixed well to serve, mix with water in a big container, then pour off as much as you want to drink, then heat up.

~By Blue Night Hunter the Crazed~

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