Tangency Cookbook

From RPGnet
Revision as of 12:43, 10 October 2005 by Teucer (talk | contribs) (ABC Soup, by CyanideBreathmint)
Jump to: navigation, search

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.

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.

Lolth's Marinade for Pork Sacrifice, by Lolth

Originally posted to women's RPG forum maintained by yours truly.

Pork. Lots of it. I just put 8 lb. of pork into marinade.

Lemon juice
Pureed tomato
Basil (dry)
Onion powder
Red bell pepper powder
Garlic powder
Mint (dry)
Rosemary (dry)
Oregano (dry)
Cooking oil (lots of it)

Mix everything together to make paste. Spread on pork bits and let marinade for 4 to 24+ hours.

Sacrificial glaze (spread over pork just before holding it over fire or heat):
Red balsamic vinegar
Rice vinegar
Basil (dry)
Onion powder
Red bell pepper powder
Garlic powder
Mint (dry)
Rosemary (dry)
Oregano (dry)
Cooking oil (lots of it)

Eat and enjoy.

Lolth's Flammable and Patience-Requiring Pork Chop Marinade, by Lolth

Originally posted to women's RPG forum maintained by yours truly: Pork chops, lots of 'em. 4 or 5 lbs will do.

Ghee (quite a lot of it; you want it runny in this phase)
Rice vinegar
Lemon juice
Sunflower/canola oil
Fresh garlic cloves, crushed (to taste; I use lots of garlic)
Red bell pepper powder
Cayenne pepper powder
Black pepper, crushed
Rosemary (dried)
Mint (dried)
Onion powder
Pureed tomato

Mix to paste. Spread some on pork chops, one side only; put chops into the fridge and let them settle for 45 minutes, so ghee hardens and forms a crust. Flip the porkers over carefully, minding the crust, and spread more on the other side. Again, let the chops rest for 45 minutes. Repeat until you got no pork chops left.

Note: the bit about "Flammable" is not a joke. Remember, ghee is purified butter, and is used in some places of Nepal for lamp oil as well. This, however, gives a great flavor if you're using an electric barbeque, as it bursts into fire now and then and gives a delicious smoke aroma to your food...

However, you want to keep an eye on your barbeque and not turn your back to it.

Spider's Nectarine Surprise, by Lolth

8 - 10 nectarines
1,5 desilitres of sugar (appr. 135 grams)
4 desilitres of water
5 cl Galliano vanilla liquor

Cinnamon powder
Grated nutmeg

First, get rid of the peels on nectarines. This is easily achieved by pouring boiling water on top of nectarines and letting them soak for five minutes, then quickly dunking them into cold water and rubbing the surface after making a small cut. Halve the nectarines, get rid of the huge seed, and then cut to slices. While you're doing this, put sugar and water into a coated/teflon kettle, and put on boil; the syrup should bubble when you dunk in the sliced nectarines.

Lower the temperature, and let the nectarines boil for 10 minutes. Turn off the heat, pull the kettle partially aside, and pour in vanilla liquor. Let soak for five.

Put into bowls (5 or 6), and sprinkle both cinnamon and nutmeg over fruits and syrup.

Serve warm.