From a good, simple bread, to garlic soup, roast chicken, those despicable fishcakes, to the finer foods and drinks in life...

For those of you out in the crowd who are fond of making food, are you willing to give away the secrets and real recipes of Lusternian cuisine, so that laymen cooks out there can try some good old chicken alfredo, or whatever else, for themselves?

*gasp* You don't like fishcakes? But they're so nutritious! *grin*

ab cooking cuisine tells you how to make the dish you want, along with what you need for ingredients in recipes cuisine #####, and don't forget the coal!

I think she ment real recipies... Considering that she's a divine and probably has little need to eat.

I would post something here but all of my best are family secrets.

Oooh... -real- recipes... Hmm. I'll have to think about that.

So, now I am confused....do You want us to Design recipes to use in the game or
give recipes for real life?


Ya'll better like that chicken alfredo....took me a whole 10 minutes to come up with.

This one's intended for 'real' recipes... could start one for designing them in Ideas, though, maybe some cartel people will look through and take them to heart.

Another brilliant idea for the mind of the genius *cackle*

Well.....I don't have any ACTUAL recipes but, www.allrecipes.com is a good list.

Bit of both?

I make the best chicken straganoff...

500g chicken, cut into strips
300mL sour cream
300g mushrooms
an onion

Cook the chicken. Slice the mushrooms and onion, add the chicken over a low heat, stir in the sour cream, let it simmer for five or ten minutes... voila, yummy chicken straganoff. Serve over rice.

Edit: Imperial measurements be stuffed, you can find a conversion thing somewhere, I am sure.

I know a similar one for stroganoff... but add a clove of diced or grated garlic, slowly, slowly cooked down on low heat with onions(until the onions become clear) in a little bit of oil or butter. Then, add the chicken and mushrooms in to let them soak up the flavor, turn up the heat just a touch but be careful not to let the garlic burn, and throw in a dash of your white wine of choice (I would recommend sherry, but not too much of it.. just enough that the mushrooms pick it up). After the chicken's cooked about halfway through, add in the sour cream and a touch of whatever herbs/spices you like, and let it simmer.

I usually toss stuff over noodles, though, but it would be just as good with rice, too.

Straganoff is yum. Mine is simple. I forgot garlic though, my housemates are picky and don't like it, even though I use tons of the stuff when it's just for me THey're picky bast'ds, can't use tomatos or tuna or lots of stuff if they're going to eat my cooking too :|

Fill saucepan with water. Put saucepan on stove, turn on. When boiling add noodles, wait two minutes and take off. Drain and season.

Why bother boiling water? Eat them crunchy.

Actually, mi goreng noodles are great, and they're like... 40c a packet or something.

I prefer the "special chicken" flavour, but mi goreng is good too.

3 cups cheese ravioli
2 quarts heavy whipping cream
2 cups Broccoli crowns
1/2 cup onion
1/2 cup white mushrooms
Salt/Pepper
Tablespoon butter

Sautee broccoli, onion, mushrooms in butter, salt and pepper to taste. Boil some water and precook the rav, add it to the veggies and then pour the cream on it. Cook at high heat stirring constantly to prevent scorching until cream reduces to form a thick sauce. Serve hot.

OK, here it is, I remembered a really great recipe that isn't a family secret. This is from the "Better Homes and Gardens New Cookbook", circa 1966. If you see one of these cookbooks that's even 5 or 10 years older, don't bother, but if you can find an old one, snap it up quick.

Brownies (fudge-type)

1/2 cup butter or margarine
1 cup sugar
1 teaspoon vanilla (extract)
2 eggs
2 1-ounce squares unsweetened chocolate, melted
1/2 cup sifted all-purpose flour
1/2 cup chopped walnuts (optional)

Cream butter, sugar, and vanilla, beat in eggs. Blend in chocolate. Stir in flour and nuts. Bake in greased 8x8x2-inch pan at 325 degrees (Fahrenheit), 30 to 35 minutes. Cool. Cut in 16 squares.

A nice addition to this recipe is to add a couple of drops of peppermint extract into the batter, if you like mint. Depending on how much you add, it's usually a fairly subtle taste.

These brownies also travel really well, if you want to mail food (e.g. to a starving collage brat or to someone in the military) just get the nice plastic containers that can be cooked in and after it's cooked add a little padding to fill the extra space at the top of the container and tape the top on.

It's my birthday tomorrow! I'll be eighteen, and my party was today. All my aunts and uncles came, it was lots of fun!

Anyways, the cake my mom made for me- and it was pretty good, I thought- was an italian wedding cake(oviously, downsized).

Italian wedding cake:
1 teaspoon baking soda
1 cup buttermilk
1/2 cup butter
1/2 cup shortning
2 cups granulated sugar
5 eggs, seperated
1 teaspoon vanilla
2 cups all purpose flour
1 cup angel-flake cocunut
1 cup chopped walnuts

Dissolve baking soda in buttermilk and set aside. Cream butter and shortning; add sugar and beat until creamed. Add egg yolks and mix thoroughly. Stir in vanilla. Alternately, add flour and buttermilk-baking soda mixture to the butter mixture. Stir in cocunut and chopped walnuts. Beat egg whites until stiff. Fold into cake batter. Turn batter into three greased and floured 9-inch pans. Bake in preheated 350-degree oven for 30 minutes or until done. Cool on wire racks. Frost with cream cheese icing and sprinkle top with chopped walnuts. Yields ONE cake(Suprised? Knew you would be!).

Cream cheese icing:
1/2 cup butter
1 8-ounce package cream cheese
1 1-pound box powdered sugar
1 teaspoon vanilla

Cream butter and cream cheese together until well blended. Add powdered sugar and vanilla; mix thoroughly until well creamed.

It was very good, and my mommy made it for me!

Cashew Prawns

1/2 cup cashews
1 cup deveined Prawns
2 cup diced Bell(All three colors if possible)
1 teaspoon minced garlic
1 Tablespoon oil

Sautee garlic and cashews in oil until slightly brown, add prawns and peppers and cook until prawns change color and become Opaque. Plate and Serve.

i live in the barracks..we dont get stoves or anything..just a mini fridge...and a microwave...needless to say pizza boxes are everywhere

I remember that and HATED it about Japan. I live in base housing here so I don't worry about it but even in the barracks here there is like a "community" kitchen and full size refrigerators.