Recipe Book

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

Prep

• 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.

Cook

• 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

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

Selyka's Tea Service

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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.