I made the dragon nuggets from the "+5 food of eating cookbook" to take to my game. You know brings snacks and bribe the DM everyone told me they were good but then I died.. apparently, the DM was lying about enjoying them. :(
I made the dragon nuggets from the "+5 food of eating cookbook" to take to my game. You know brings snacks and bribe the DM everyone told me they were good but then I died.. apparently, the DM was lying about enjoying them. :(
I made the dragon nuggets from the "+5 food of eating cookbook" to take to my game. You know brings snacks and bribe the DM everyone told me they were good but then I died.. apparently, the DM was lying about enjoying them. :(
lmao
Nah, I really enjoyed them...but Gorgon mud is a mofo...hahaha Fjellblod > Durzo... But they got the Conch of Teleportation they've been seeking for like 3 months! :)
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"...Debts must always be paid, sometimes in more than blood and gold. But this is Ordo Ursa," Ren places his hand on Erakas's chest, right where the Dragonborn's heart is. "Right here. And it always has been and always will be. Don't ever forget that. Because I won't."
Serandis Mendaen (Aereni Elven Rogue/maybe one day Wizard)- Project Point Playtest
I made the dragon nuggets from the "+5 food of eating cookbook" to take to my game. You know brings snacks and bribe the DM everyone told me they were good but then I died.. apparently, the DM was lying about enjoying them. :(
lmao
Nah, I really enjoyed them...but Gorgon mud is a mofo...hahaha Fjellblod > Durzo... But they got the Conch of Teleportation they've been seeking for like 3 months! :)
1 Package of Macaroni Noodle (or your preference of noodle, I'm not the boss of you)
1 Cup of water
1 tbsp of chicken stock
3/4 Cup of butter
1/2 Cup of flour
1 Cup of milk
Three kinds of cheese of your choice in varying ratios and measurements to your own desire. My combo was sharp cheddar, Dubliner, and mozzarella.
1 tsp of chipotle or siracha sauce
1 tsp of turmeric for color
2 pinches Taako seasoning
The Sauce
Add the cup of water to a saucepan and bring to a boil.
Add chicken stock to the water and stir until it is dissolved.
Turn the heat down to mid-high level and add the butter.
Add the milk and flour, whisk until all flour clumps have broken up.
Add your cheeses and stir until they melt into the sauce, add milk if the mixture becomes too thick.
Stir in your turmeric, spicy sauces, and Taako seasoning.
Play around with the mixture until it reaches the desired consistency. (I honestly wasn't writing any of this down the first time I made it so it's really up to you how it turns out.)
I almost had a perfect batch of beef stew made with irish stout this weekend! Straight out of the forgotten realms.
Sadly I decided to deglaze the pan with beer and I might have screwed that up and the stew was a bit bitter and too smokey. Or it was too much paprika.
Ah well. One day I will perfect the recipe and post it here.
-Large serving plate/pan. -Large bowl. -Cutting board & knives. -Large knife. -Large pot with a steaming tray. -Potato peeler. -Frying pan. -Wooden spoon. -Baking tray. -Measuring instruments. -Unbleached/uncoloured twine. We used hemp twine, but anything suitable for baking should be good.
-6 white potatoes. -3 Eringi mushrooms. or substitute with 1/4 of a head of cauliflower. -1 large white onion, or 2 medium white onions. -1 sprig of rosemary. -Butter. I suggest 2 tablespoons (30ml), but you could always used a bit more. -2 packs of thick-cut bacon. -1 Cup, or 250ml of red wine. We used a Pinot Noir since its preferable for cooking. -1/4 cup, or 60ml of sake. Any sake that is labeled as “sweet” should do. -2 tbs, or 30ml of soy sauce. -1 spring of parsley or any garnish.
Step 1: Peel the Potatoes -Amount: 6 white potatoes.
Step 2: Slice the Potatoes -Wash the potatoes then cut them into quarters or halves, depending on size.
Step 3: Chop the Mushrooms/Cauliflower -Amount: 1/4 of a head of cauliflower, or 3 Eringi mushrooms.
Step 4: Chop the Onions -Amount: 1 large white onion, or 2 medium white onions.
Step 5: Steam the Potatoes and Cauliflower -Steam potatoes until soft (about 15-20 minutes). -Steam or microwave the chopped cauliflower until soft (10 minutes for steam, 5 minutes for microwave). -If you’re using mushrooms, DO NOT steam or microwave.
Step 6: Pan Fry the Onions and Mushrooms/Cauliflower -Prep the pan with a tablespoon of butter. -Pan fry onions and mushrooms/cauliflower until caramelized or fully golden.
Step 7: Mash the Potatoes -Mash into small chunks in a large bowl. Do not mash too much, you want to avoid it being frothy in order to form it to shape.
Step 8: Mix in the Onions and Cauliflower -Mix until the ingredients are even in the bowl.
Step 9: Pick the Rosemary -Pick the rosemary off its stem. -Set aside.
Step 10: Add the Salt -Add a few sprinkles of salt to the top of the bowl.
Step 11: Form the Fake Roast -Let the mix cool until touchable (more than 5 minutes). CAUTION HOT -Take all of the mix and form it into a log shape. (long and thin, maybe 2 still working on the best size)
Step 12: Wrap the Roast in Bacon -Amount: 2 packs of thick cut bacon. -Wrap the roast fully, try not to leave any gaps, otherwise the potatoes will seep out when the bacon tightens. -There is no surefire way of doing this, just coat it to the best of your ability.
Step 13: Tie the Roast -Tie the roast with the twine. It doesn’t need to be anything fancy, just wrap it around a few times. -Intertwine the rosemary afterwards.
Step 14: Bake in the Oven -Bake at 375ºF or 190ºC for 30-45 minutes or until bacon is golden (cook longer for crispy bacon), turing halfway.
Step 15: Boil the Wine In the Frying Pan -Amount: 1 Cup, or 250ml. -Bring the wine to a boil (~10 minutes) on medium-high heat in a frying pan. The aim is to reduce it.
Step 16: Add the Butter, Sake, and Soy Sauce to the Wine -Amount: 1 tbs of butter, 1/4 cup of sake, 2 tbs of soy sauce. -Melt the butter into the boiling wine. -Pour the soy sauce and sake into the sauce. -Continue to cook for 2-3 minutes.
Step 17: Remove the Twine and the Rosemary -When the baking is done, remove the twine and rosemary, they are not to be eaten.
Step 18: Pour the Sauce on the Roast -Pour the finished sauce onto the roast (make sure the roast is on a plate so as to hold the extra sauce). Pour slowly.
Step 19: Add the Garnish -Add a garnish to the top of the dish, we used parsley, the anime used watercress.
-Large serving plate/pan. -Large bowl. -Cutting board & knives. -Large knife. -Large pot with a steaming tray. -Potato peeler. -Frying pan. -Wooden spoon. -Baking tray. -Measuring instruments. -Unbleached/uncoloured twine. We used hemp twine, but anything suitable for baking should be good.
-6 white potatoes. -3 Eringi mushrooms. or substitute with 1/4 of a head of cauliflower. -1 large white onion, or 2 medium white onions. -1 sprig of rosemary. -Butter. I suggest 2 tablespoons (30ml), but you could always used a bit more. -2 packs of thick-cut bacon. -1 Cup, or 250ml of red wine. We used a Pinot Noir since its preferable for cooking. -1/4 cup, or 60ml of sake. Any sake that is labeled as “sweet” should do. -2 tbs, or 30ml of soy sauce. -1 spring of parsley or any garnish.
Step 1: Peel the Potatoes -Amount: 6 white potatoes.
Step 2: Slice the Potatoes -Wash the potatoes then cut them into quarters or halves, depending on size.
Step 3: Chop the Mushrooms/Cauliflower -Amount: 1/4 of a head of cauliflower, or 3 Eringi mushrooms.
Step 4: Chop the Onions -Amount: 1 large white onion, or 2 medium white onions.
Step 5: Steam the Potatoes and Cauliflower -Steam potatoes until soft (about 15-20 minutes). -Steam or microwave the chopped cauliflower until soft (10 minutes for steam, 5 minutes for microwave). -If you’re using mushrooms, DO NOT steam or microwave.
Step 6: Pan Fry the Onions and Mushrooms/Cauliflower -Prep the pan with a tablespoon of butter. -Pan fry onions and mushrooms/cauliflower until caramelized or fully golden.
Step 7: Mash the Potatoes -Mash into small chunks in a large bowl. Do not mash too much, you want to avoid it being frothy in order to form it to shape.
Step 8: Mix in the Onions and Cauliflower -Mix until the ingredients are even in the bowl.
Step 9: Pick the Rosemary -Pick the rosemary off its stem. -Set aside.
Step 10: Add the Salt -Add a few sprinkles of salt to the top of the bowl.
Step 11: Form the Fake Roast -Let the mix cool until touchable (more than 5 minutes). CAUTION HOT -Take all of the mix and form it into a log shape. (long and thin, maybe 2 still working on the best size)
Step 12: Wrap the Roast in Bacon -Amount: 2 packs of thick cut bacon. -Wrap the roast fully, try not to leave any gaps, otherwise the potatoes will seep out when the bacon tightens. -There is no surefire way of doing this, just coat it to the best of your ability.
Step 13: Tie the Roast -Tie the roast with the twine. It doesn’t need to be anything fancy, just wrap it around a few times. -Intertwine the rosemary afterwards.
Step 14: Bake in the Oven -Bake at 375ºF or 190ºC for 30-45 minutes or until bacon is golden (cook longer for crispy bacon), turing halfway.
Step 15: Boil the Wine In the Frying Pan -Amount: 1 Cup, or 250ml. -Bring the wine to a boil (~10 minutes) on medium-high heat in a frying pan. The aim is to reduce it.
Step 16: Add the Butter, Sake, and Soy Sauce to the Wine -Amount: 1 tbs of butter, 1/4 cup of sake, 2 tbs of soy sauce. -Melt the butter into the boiling wine. -Pour the soy sauce and sake into the sauce. -Continue to cook for 2-3 minutes.
Step 17: Remove the Twine and the Rosemary -When the baking is done, remove the twine and rosemary, they are not to be eaten.
Step 18: Pour the Sauce on the Roast -Pour the finished sauce onto the roast (make sure the roast is on a plate so as to hold the extra sauce). Pour slowly.
Step 19: Add the Garnish -Add a garnish to the top of the dish, we used parsley, the anime used watercress.
Step 20: Serve
That sounds really, really goodI'mm going to have to try that!!!
1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve
Instructions
Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.
Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.
Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.
A thing my family likes to do for gifts is cookie, cakes, and other mixes in jars; just add milk (or water if it's not a dessert) and cook on a sheet or make into bar cookies. Or if you want it to be camping ready without the need for a cooler of milk, use dehydrated milk; just add water, or soda if it's a Dutch oven dessert.... also add marshmallows even the small ones if you have some.
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 pounds baby red potatoes, quartered
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon dried thyme
1 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
Season chicken with basil, oregano, rosemary, salt and pepper, to taste.
Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside.
Place potatoes into a 6-qt slow cooker. Stir in olive oil, garlic and thyme; season with salt and pepper, to taste. Add chicken to the slow cooker in an even layer.
Cover and cook on low heat for 7-8 hours or high for 3-4 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F.
Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
I made the dragon nuggets from the "+5 food of eating cookbook" to take to my game. You know brings snacks and bribe the DM everyone told me they were good but then I died.. apparently, the DM was lying about enjoying them. :(
- Dro Coborel in Firedeath MUST die
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"...Debts must always be paid, sometimes in more than blood and gold. But this is Ordo Ursa," Ren places his hand on Erakas's chest, right where the Dragonborn's heart is. "Right here. And it always has been and always will be. Don't ever forget that. Because I won't."
Serandis Mendaen (Aereni Elven Rogue/maybe one day Wizard)- Project Point Playtest
- Dro Coborel in Firedeath MUST die
Biting Cockatrice Mac
Components:
The Sauce
The Noodles
If you really want to go crazy...
Go ahead and throw in some shredded chicken to add some meat to this concoction.
WARNING!!! DO NOT USE COCKATRICE MEAT!!! THAT IS A VERY BAD IDEA!!!
SERIOUSLY, I HAD TO CANCEL A FAMILY EVENT BECAUSE HALF THE PEOPLE TURNED TO STONE.
"When I finally find a pen I have nothing to say..." ~Some graffiti I found once.
Chicken Picata - Ina Garten
Gnocchi in a brown butter & sage sauce - Marc Forgione
Steamed broccoli
The combination of the lemon in the chicken picata provides a real nice balance to the amount butter in the gnocchi.
I am the Inquisitor Imperitus. I am judge, jury, and executioner. Draw your last breath now, as I send you to the Nine Hells.
I almost had a perfect batch of beef stew made with irish stout this weekend! Straight out of the forgotten realms.
Sadly I decided to deglaze the pan with beer and I might have screwed that up and the stew was a bit bitter and too smokey. Or it was too much paprika.
Ah well. One day I will perfect the recipe and post it here.
Fake pork roast - AKA Bacon-wrapped mashed potatoes.
What You Will Need:
-1.5 to 2 hours of time.
-Large serving plate/pan.
-Large bowl.
-Cutting board & knives.
-Large knife.
-Large pot with a steaming tray.
-Potato peeler.
-Frying pan.
-Wooden spoon.
-Baking tray.
-Measuring instruments.
-Unbleached/uncoloured twine. We used hemp twine, but anything suitable for baking should be good.
-6 white potatoes.
-3 Eringi mushrooms. or substitute with 1/4 of a head of cauliflower.
-1 large white onion, or 2 medium white onions.
-1 sprig of rosemary.
-Butter. I suggest 2 tablespoons (30ml), but you could always used a bit more.
-2 packs of thick-cut bacon.
-1 Cup, or 250ml of red wine. We used a Pinot Noir since its preferable for cooking.
-1/4 cup, or 60ml of sake. Any sake that is labeled as “sweet” should do.
-2 tbs, or 30ml of soy sauce.
-1 spring of parsley or any garnish.
Step 1: Peel the Potatoes
-Amount: 6 white potatoes.
Step 2: Slice the Potatoes
-Wash the potatoes then cut them into quarters or halves, depending on size.
Step 3: Chop the Mushrooms/Cauliflower
-Amount: 1/4 of a head of cauliflower, or 3 Eringi mushrooms.
Step 4: Chop the Onions
-Amount: 1 large white onion, or 2 medium white onions.
Step 5: Steam the Potatoes and Cauliflower
-Steam potatoes until soft (about 15-20 minutes).
-Steam or microwave the chopped cauliflower until soft (10 minutes for steam, 5 minutes for microwave).
-If you’re using mushrooms, DO NOT steam or microwave.
Step 6: Pan Fry the Onions and Mushrooms/Cauliflower
-Prep the pan with a tablespoon of butter.
-Pan fry onions and mushrooms/cauliflower until caramelized or fully golden.
Step 7: Mash the Potatoes
-Mash into small chunks in a large bowl. Do not mash too much, you want to avoid it being frothy in order to form it to shape.
Step 8: Mix in the Onions and Cauliflower
-Mix until the ingredients are even in the bowl.
Step 9: Pick the Rosemary
-Pick the rosemary off its stem.
-Set aside.
Step 10: Add the Salt
-Add a few sprinkles of salt to the top of the bowl.
Step 11: Form the Fake Roast
-Let the mix cool until touchable (more than 5 minutes). CAUTION HOT
-Take all of the mix and form it into a log shape. (long and thin, maybe 2 still working on the best size)
Step 12: Wrap the Roast in Bacon
-Amount: 2 packs of thick cut bacon.
-Wrap the roast fully, try not to leave any gaps, otherwise the potatoes will seep out when the bacon tightens.
-There is no surefire way of doing this, just coat it to the best of your ability.
Step 13: Tie the Roast
-Tie the roast with the twine. It doesn’t need to be anything fancy, just wrap it around a few times.
-Intertwine the rosemary afterwards.
Step 14: Bake in the Oven
-Bake at 375ºF or 190ºC for 30-45 minutes or until bacon is golden (cook longer for crispy bacon), turing halfway.
Step 15: Boil the Wine In the Frying Pan
-Amount: 1 Cup, or 250ml.
-Bring the wine to a boil (~10 minutes) on medium-high heat in a frying pan. The aim is to reduce it.
Step 16: Add the Butter, Sake, and Soy Sauce to the Wine
-Amount: 1 tbs of butter, 1/4 cup of sake, 2 tbs of soy sauce.
-Melt the butter into the boiling wine.
-Pour the soy sauce and sake into the sauce.
-Continue to cook for 2-3 minutes.
Step 17: Remove the Twine and the Rosemary
-When the baking is done, remove the twine and rosemary, they are not to be eaten.
Step 18: Pour the Sauce on the Roast
-Pour the finished sauce onto the roast (make sure the roast is on a plate so as to hold the extra sauce). Pour slowly.
Step 19: Add the Garnish
-Add a garnish to the top of the dish, we used parsley, the anime used watercress.
Step 20: Serve
I love chicken piccata - one of my favorites to make - I also add a jar of marinated artichoke hearts to the pot when its all simmering together.
It's been quite the hit with my family too.
I'm sure I've got some other good recipes around as I'm constantly cooking stuff (I love my crockpot too!)
Skameros - Bugbear Barbarian - Out of the Abyss - By Kerrec
Follow your Arrow where it Points - Tabaxi Monk - Baldur's Gate: Descent Into Avernus (by Pokepaladdy)
Citron Pumpkinfoam - Fairy Monk - Project Point: Team Longsword
- Dro Coborel in Firedeath MUST die
Slow-Cooker Chicken Tikka Masala
Serves 4 to 6
Instructions
Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.
Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.
Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.
Remember: King Kong Died for Your Sins.
A thing my family likes to do for gifts is cookie, cakes, and other mixes in jars; just add milk (or water if it's not a dessert) and cook on a sheet or make into bar cookies. Or if you want it to be camping ready without the need for a cooler of milk, use dehydrated milk; just add water, or soda if it's a Dutch oven dessert.... also add marshmallows even the small ones if you have some.
Any recipes for lyeless soft pretzels?
Walton Gibson - Human Cleric, Level 1
Made this over the weekend....
SLOW COOKER GARLIC PARMESAN CHICKEN AND POTATOES
INGREDIENTS:
DIRECTIONS:
Skameros - Bugbear Barbarian - Out of the Abyss - By Kerrec
Follow your Arrow where it Points - Tabaxi Monk - Baldur's Gate: Descent Into Avernus (by Pokepaladdy)
Citron Pumpkinfoam - Fairy Monk - Project Point: Team Longsword
Beholder Balls
Ingredients
12 oz of Ground Beef
1 package of Apple & Cinnamon Instant Oatmeal
1 Tbl Tomato Paste (or Ketchup)
1 Tbl Steak Sauce or Worcestershire Sauce
1 medium onion finely chopped (about 1 cup)
Stuffed Olives (either Pimento or Garlic)
Instructions:
Balls may be served with sauce, cheeese, made into a sandwich or just eaten as is.