Recipe Book

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The AltDBZ Recipe Book

Featuring recipes from characters and MUN's alike, the ALTDBZ recipe book holds a wealth of the culinary knowledge of Alt's members. Need to think up somethig to eat? Flail no more! The AltDBZ Recipe Book to the rescue!

In order to add your (and your character's) recipes, simply edit, and add the full recipe onto this page.

Featured Recipes

Vrae's Goomba Soup

  • Turkey Bones
  • ~ 3-4 litres of water
  • potatoes
  • lentils (soaked in water for a few hours, then washed)
  • an onion (I prefer the purple or white variety, but any onion works)
  • Basically any vegetables you have left, tomatoes, peppers, celery, broccoli, cauliflower, cabbage, peas & corn work well.
  • Garlic (usually around 2-3 cloves depending on how much broth, as with the spices, add to taste)
  • Sea Salt
  • Pepper
  • Rosemary
  • Balti (if you don't have balti, a tiny bit of poultry seasoning works)

Bring the turkey bones and water to a roiling boil for a few minutes, then turn the heat down to a low simmer. Let bones steep in the water for a minimum of 5 hours. The longer the broth steeps for, the stronger the broth, and better the soup. Don't worry about getting all the meat off the bones, it just adds to the soup. Once simmering long enough, take out bones & let the broth go through a collander, so you get all the little bones out.

Once broth is done, add spices, lentils, vegetables and the turkey meat off of the bones. Bring the soup to a boil, then turn the heat down and simmer until the flavours are permiated throughout. Flavours develop the longer you leave 'em, so if you refrigerated the soup for a day, then heated it up again, it would taste a bit different than the day before.

Best served hot with garlic toast for those winter days.

Chadisekhar's Chicken Curry

  • 3 cups Chicken (or turkey) cut into strips or pieces around 2-3 inches across
  • 2 cups cauliflower bits
  • 1 cup soaked or canned chick peas
  • 1 cup coconut milk (try getting the stuff without the preservatives. Better for you)
  • 1 1/2 cups diced tomatoes
  • 1 tbsp red curry powder
  • 3 tbsp Yellow curry powder
  • 1/2 tsp balti
  • garlic (2 - 3 cloves or as much as you like)
  • salt (to taste)
  • cayenne pepper (to taste)
  • olive oil
  • NOTE: Can be done without the chick peas


  • cut the chicken (or turkey) into pieces & place in bowl. Add 3/4 of the coconut milk, garlic & spices. Marinate for 2 - 3 hours. Again, the longer you leave it to marinate, the stronger, and better the flavour will be.
  • wash cauliflower, and cut into manageable pieces. Set aside.


  • Heat up a wok, or large skillet (large enough for all the ingredients), and add olive oil.
  • Add chicken & marinating sauce, brown chicken.
  • Add cauliflower, chickpeas, tomatoes & the rest of the coconut milk and spices, mix, simmer until chicken is cooked & cauliflower is soft. (estimated timeframe: +-30 minutes)


  • Serve over rice, noodles, or have with warm naan.
  • serves 4 - 5

Selyka's Rose & Raspberry Muffins

  • 3 cups self-raise flour
  • 1/2 cup flour
  • 3/4 cup soft brown sugar (I use a little less than 3/4 cup)
  • 1 cup raspberries (fresh or frozen, more or less depending on how fruity you want them)
  • 2 eggs
  • 1 cup milk (or non-dairy substitute)
  • 1 tsp Rose Water (can use vanilla instead, if there is no rose water to be found.)
  • 1/2 cup unsalted butter, melted (or substitute such as olive oil)

1. Preheat oven to 210 degrees Celcius (415 degrees farenheit), and brush muffin tin with oil. Sift flours into large mixing bowl, add sugar and mix well. Add raspberries carefully.

2. Whisk eggs, milk & rose water together in a jug (a large liquid measuring cup is my preferred) and add to dry ingredients. Add butter and stir with metal spoon until just combined. No overmixing!

3. Spoon mixture into muffin tin about 3/4 full. Bake for 30 minutes or until skewer comes out clean. Leave muffins in tin for 5 minutes to cool then transfer to wire rack.

4. Dust generously with icing sugar, place on fancy china & serve with cakes, sandwiches and tea.

Max's Firebolt Chili

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Reiko's Chocolate Chip Cookies

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks, 1/2 pound) butter, softened
  • 1/2 cup granulated [white] sugar
  • 1 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 eggs
  • 2 cups chocolate chips

Preheat oven to 350.

Cream together butter, sugar, and brown sugar until fluffy. Add eggs one at a time and mix well, followed by vanilla and almond extracts. In a separate bowl, mix flour, salt, and baking soda thoroughly. Add dry ingredients to the wet ingredients a little at a time, mixing thoroughly before adding more. Add chocolate chips and stir in well. Drop dough by heaping spoonfuls onto an ungreased cookie sheet and bake for 8-10 minutes or until they start to brown around the edges. Let cool for several minutes, then remove to a baking rack to cool completely. Makes about 3 dozen depending on how big you make your spoonfuls.

Cesto's Skillet Spaghetti

  • Handfull or so of spaghetti
  • 1 small onion
  • 1/2 of a green pepper
  • 1-2 uncooked hot dogs
  • cooking oil
  • Ketchup
  • Hot sauce of your choice (optional)

Cook spaghetti to desired firmness/as per package instructions, and drain. Chop onions and green pepper into strips, and slice up the hotdogs. Heat a bit of oil in a frying pan, and toss the veggies and meat in. Cook until browned or until everything starts to look good. Toss the spaghetti into the pan, turn up the heat, and make sure to keep the whole thing moving. Then add a generous squirt of ketchup (and optional hot sauce), enough to turn everything orangy-red, but not enough to be gloopy. Continue to saute and toss around and stir and flip the pasta until everything is well heated and combined. Makes enough for 2 people, or one really hungry half-demon.

Shinju's Directions Brownies

  • 8 - 1 ounce squares of unsweetened chocolate (family-grown)
  • 1 cup butter (real butter, from my family's cows)
  • 5 eggs (huge puppies, again from my extended family)
  • 3 cups sugar (family sugar cane fields)
  • 1 tablespoon vanilla (ditto)
  • 1-1/2 cups flour (repeat)
  • 1 teaspoon salt (gourmet sea salt, actually)
  • 2-1/2 cups chopped walnuts, toasted (yep, family again)

Then I spray the bottom of a 9 X 13-inch pan with non-stick spray while I set the oven dial to 375 degrees F.

I place the the chocolate and butter in a small sauce pan to melt. Keeping an eye on things so that the mixture does not scorch, I beat the eggs, sugar and vanilla together. I let the butter and chocolate mixture cool before stirring it into the sugar and egg mixture. Then I add the flour. Finally I stir in the chopped walnuts. I spread the mixture into the pan and pop it into the oven, set the timer for 35 minutes (nothing worse than over-baked brownies).

Let cool, cut and enjoy!

Landra's Hockey Pucks

  • 5 lb. tube of ground meat/turkey (uncooked)
  • 2 cups, chopped onions (not too fine)
  • 1 box of instant rice
  • Milk (I usually use a half-gallon, but this can vary)
  • Various seasonings (I use Nature's Seasons, and some Lawry's Seasoning Salt. This you can adjust to your own taste)
  • 2 cans (the large ones) of Vegetable Juice (you CAN use Tomato juice, if preferred)

NOTE: Preheat oven to 350 degrees.

First, in a large bowl combine uncooked ground meat, chopped onions, uncooked rice, and seasonings of your choice. Mix said ingredients. Once mixed, add milk. Allow the milk some time to soak into the mixture, which can usually take 5-10 minutes, depending on how much milk you used.

Once the milk has been soaked, mix ingredients thoroughly and set aside.

Now, you're going to need 2-inch thick baking sheets for this next step. In the sheets, pour enough vegetable juice to just completely cover the bottom.

Back onto the 'hockey pucks' portion. Use can use a spoon, or your hands for this, if you want to get down and dirty with it. Create fist-sized oval loafs with as much meat as you would prefer, and set them into the vegetable juice covered pan. Continue until you've got the entire pan filled. In my experience, I've had to make two or three full pans. Pour vegetable juice around and over the small mini loafs, until they are just about completely covered.

Put sheet into preheated oven for 50 minutes to an hour, depending on the size.

Repeat steps until all the meat has been used.

Dab some more seasonings to taste, and enjoy!

Kaisen's Saiyan Stew Dinner

Serves 4-5 depending on serving sizes (for a smaller appetite or less servings, try to cut this recipe down to half of your primary ingredients; sausages, tomatoes and meatballs)

You will need,

  • Sausages (a large pack of 6)
  • Meatballs (any pack size but not in gravy or buy them fresh)
  • Peppers (a mix is best, i use 3 peppers but it does not matter eitherway)
  • Passata (1 carton)
  • Basil (dried or fresh, if fresh, dice 2 leaves of it)
  • Wine (alcohol never hurts for flavour, i prefer a full bodied red like Hardy's VR crest)
  • Garlic (1-2 cloves, again on preference)
  • Onion (half a red onion is best)

NOTE: This is filling, Use garlic, wine, onion and basil according to taste, feel free to use all or one for flavouring, please be aware this is for a saiyan appetite...

Prepare your sausages and meatballs by pre-cooking them, this will help them retain shape when added to the mix later on.

Meanwhile, prepare a frying pan/wok on a medium heat and add 1 and 1/2 tablespoons of olive oil (or cooking oil)

(if you are using it dice your garlic at this point) add your sliced peppers and slowly fry them off for a minute or two (this will remove some crunch but add flavour, do not let them brown), then dice and add your onion (and garlic) to the pan, again just to lightly cook it.

at this point try to drain the oil off, too much oil will make the dish greasy. add your passata at this point and mix in thoroughly.

Add the basil leaves (or dried basil) to the mix and prepare your cooked sauasage by chopping into slices and halving (or quartering) the meatballs. add to the pan.

splash in a doseage of wine (add sparingly or generously according to taste).

turn down the heat and leave this mixture to simmer gently for 10-15 minutes. i would do a quick work out (but feel free to indulge in a glass of red if such is your choice)

Now you have completed this, serve according to family heirarchy, the neccesary platings of Kaisen's Stew dinner. NOTE: if you find this too plain, try to cut the amount of sausages and meatballs down and add a serving of pasta with the meal.