Tangency Cookbook

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This is a space for the cooks of RPG.net to post their favorite original recipes. All comments on them should be placed on the project's discussion page.

If this gets too big, we can split it into multiple pages.

For the sake of consistency, the American values of non-metric units will be used. Thus, there are six teaspoons to the fluid ounce, and just under 30 fluid ounces per gram.

Passion Fruit Bearnaise Sauce, by Teucer

2 purple passion fruits
1 tsp lemon juice
3 egg yolks
3/4 c butter

Puree the passion fruits. Wrap the pulp in cheesecloth and squeeze it into a bowl. Clean out the blender and put into it the passion fruit juice, the lemon juice, and the egg yolks.

Bring the butter to a boil.

Puree the contents of the blender for 35 seconds. Starting after five seconds, slowly add the butter over the course of the remaining time. Immediately stop the blender and serve over fresh-grilled ribeye steaks.

Author's notes: It's been a year since I made this, so I can't say for certain that I wrote down the proportions correctly.

Banana Bread, by BethDragon

1/2 cup oil
1 cup sugar
1tsp vanilla
2 eggs
3 bananas 2 cups flour
1/2tsp baking soda
1tsp baking powder
cinnamon to taste

Mush the bananas, if they aren't already compeltely ripe and mushy. After some time, they will turn a little brown and softer, which will make them easier to mix into the batter.

Mix the wet ingredients together and then add the dry. Pour batter into greased loaf pans and bake for 1 hour at 350°. Test for doneness.

Chocolate Banana Bread - add 5tbs of cocoa powder (regular or dark) to dry mix, or to taste.

Strawberry Bread - omit cinnamon and use about 10 ounces of thawed or fresh strawberries.

Pumpkin Bread, by BethDragon

3 1/2 cups flour
2tsp baking soda
1 1/2tsp salt
4 eggs
2tsp cinnamon
1tsp nutmeg
3 cups sugar
1 cup oil
2/3 cup water
2 cups pumpkin

Mix dry ingredients together. Mix the wet ingredients together in a separate bowl and then add to the dry. Mix well. Bake at 350° for 1 hour and 15 minutes. Test for doneness. Makes at least 2 greased 9x5x3 loaves

Pumpkin Cake, by BethDragon

2 cups sugar
2tsp baking powder
2tsp cinnamon
3 eggs
1/2tsp salt
2 cups flour
2tsp baking soda
1 cup oil
2 cups pumpkin (or one of the small cans, close enough.)

Mix together all of the dry ingredients + sugar. Add oil, eggs, and pumpkin. Mix well. 9x13 greased pan. 35-40 minutes at 350°. (In angel food pan, about 60 minutes.) Test for doneness.

Cheesy Hashbrowns, by BethDragon

2lb thawed hash browns (the shredded kind)
1/2 cup milk
1 can cream of mushroom soup
1 cup sour cream
1tsp pepper
1 cup shredded cheddar cheese (or more, if preferred)

Mix everything together except the hash browns and the cheese. Once mixed, add in the hash browns. Put in a greased 9x13 baking pan, patted down a bit. Top with the cheddar. Bake at 350° for 1 hour.

1 and a Quarter Hour Beef Stew, by Iceberg3k

2lb chuck roast, cubed (1" (25mm) cubes)
1/2 gallon beef stock
3 small onions, finely chopped
4 potatoes, cut into sixteenths
1 lb baby carrots, halved
3 stalks celery, diced
Spices to taste, but must include curry powder and 1 bay leaf
1 cup medium-blonde roux

Roll the beef cubes in a mixture of flour and curry powder and brown in a 2-gallon stock pot or stew pot. Add all vegetables and beef stock, plus bay leaf and spices to taste. Bring to boil, then turn heat down and simmer covered for 1 hour. Add roux, stir well and simmer for 15 more minutes. Serve with bread and a lovely beverage.

ABC Soup, by CyanideBreathmint

One chicken leg (thigh and drumstick) or half a small chicken carcass, bones and skin left on. Three potatoes, cubed. Two carrots, diced. Three ribs of celery, diced. Two large onions or four small onions, sliced into eighths. Two tablespoons black peppercorns. Four tablespoons crushed garlic. Soy sauce to taste. Salt to taste. Six cups of water.

Optional: One tomato, cubed. One sprig green onion, chopped finely. Parsely or cilantro.

Get a hugeass cooking pot. Put the chicken and the vegetables in the pot. Stir the crushed garlic and soy sauce in whilst putting everything in the pot. Tie the peppercorns in a small muslin spice bag, and put that in, too.

Cover it with your six cups of water.

Keep the soup covered and leave the heat on high. If your huge soup pot has a pyrex cover it can be handy.

Go off and read something. Come back periodically and see if your soup is bubbling.

If it is at a decent boil, taste the broth and then salt it to taste at this point. Don't worry if it tastes like bland dishwater. It will turn better later.

Turn the heat to medium, keep the pot covered, and then go back and read something.

Check back periodically every half an hour for three hours. When the onions are turning translucent and falling apart at the poke of a ladle and the carrots and potatoes are round-cornered, it ought to be done. Taste the broth. It should taste like chicken and onions. If you made this with boneless skinless chicken you deserve the tasteless travesty you got.

Take the lid out and using tongs or other appropriate implements, fish the chicken out and place it on a plate to cool. Remove and discard skin. Shred the now-tender meat off the bones and toss it back in the pot. Discard bones once you're sure you haven't wasted any chicken.

Turn heat down to low, and leave the cover off. Leave the soup to simmer for about half an hour.

Ladle large helpings of the soup over the cubed tomato, in big-sized bowls, and sprinkle the chopped greens on top (if you wanted them.) Don't forget to take the bag of peppercorns out, unless you want someone trying to eat it.

Author's notes: I have no idea why it's called ABC soup. It's been called that in my family since I was a little girl.