User blog:Allester/Kitsune Cooking!

These are Recipe's I've come up with through my enjoyment of cooking. I love to cook, and I love to hear how people enjoy the food. So if you try a Recipe PLEASE tell me how you, or your family liked it.

All of my recipe's have a low budget in mind, and tend to serve a good amount of people, but I'll still post the 'rough' price cost based on where I live. Costs are different all over the WORLD so please don't blame me if it's a bit more costly in your area =^^=

MODERN MEALS:

Western Stew Makes about 6-7 bowls Costs about $9-12

1 Cup Rice 1 lbs. Hamburger meat 20 oz of Tomato sauce 32 Hours SOAKED Beans of your choosing 1 Box Corn bread mix 1 Tablespoon Brown Sugar - Per box of Corn bread

1: Pre heat the oven for the Corn bread 2: Mix Corn bread mix how instructed but add 1 Tablespoon of Brown sugar 3: Brown the Hamburger meat while cooking the Tomato sauce on Low heat 4: Add beans, Browned Hamburger, and Rice to the sauce, Start Corn bread in Oven 5: Stir all ingredients a few times and then let it simmer on low heat for 20minutes. 6: Remove the corn bread and grind some up in to the stew until thick. Serve and Enjoy =^^=

Crab Empada's: Makes 32 if prepared correctly Costs about $20 if you have none of the ingredients

16oz Crab Meat 8 Tablespoons Sour cream 2 table spoons Dijon Mustard 1 drop of Garlic (Not the whole bulb) 2 Boxes of Puffy Pastry

1: Pre-heat oven to 400 Degrees on Bake 2: Mix Crab Meat, Sour Cream, and Mustard together in a large bowel 3: Spray Cookie sheet with non-stick spray 4: Cut puffy pastry in to 3" circles (A Coffee cup has the needed ring) 5: Put 1/2 a teaspoon of crab mix in to each circle and fold in half 6: Arrange Empada's on cookie sheet and lightly grind garlic over them 7: Bake for 15-20 minutes 8 (OPTIONAL): Cream Cheese, Chipolte sauce, and Salsa make excellent dips

FANTASY FLAVORS:

Druid's Clam Chowder : Makes 4-5 Bowels Costs about $12 depending on your Store

2 Cans Cream of Mushroom 8oz Clam Meat 4 sticks of Fresh Celery 2 Carrots 2 Potato's 1 Tablespoon Curry powder 1/2 Tablespoon Red pepper 1 Clove of Garlic 1/2 Teaspoon of Salt and Pepper 1 Tablespoon Chili powder

1: Empty Cream of Mushroom, Clam meat, and Seasonings in to a large Crock pot OR Stove pot 2: Lightly shred Garlic in to mix and begin slow boil on the stove, or Low setting on crock pot 3: Chop Celery and Carrot in to small chunks with a Cheese grader directly in to the soup 4: Chop potato's in to small cubes about the size of a bullion cube then add to stew 5: Change temperature to highest setting to fast boil. Stir constantly or stew will burn to the bottom 6: Once boiling, change temperature to low once more and begin 'fluffing' the stew by drawing from the bottom 'up' to ensure all is heated evenly. 7 (OPTIONAL): Grab Crackers, Bread, or Soup crackers and serve =^^=

Thieves Steak: Makes as many steaks as you cook =p Costs about $14-$20 if you have none of the ingredients

Any Cheap or Expensive steak you choose 1 Onion 1 Green Pepper 1 Red Pepper 1 Banana Pepper 1 Bag of Mozzarella cheese

1: Pre-heat oven to 425 Degrees 2: Take steaks and cut grooves in to one side 3: Cut peppers in to slices and stuff in to the grooves made on the steaks 4: Cover the grooves with Mozzarella cheese 5: Wrap Steaks in Aluminum but leave a small vent on top to let out heat 6: Cook steaks for 15-20minutes, Turn off oven once done 7: Let stand for 3minuts inside the oven 8 (OPTIONAL): A mix of Chipolte, teaspoon of vinegar, and salsa mashed in to a fine paste serves as a great sauce to go over these once done

Dragon Carrots: Makes amount of Bag's weight Costs under $10 and a great snack

2lbs carrots, peeled and sliced on the diagonal (1/4 inch thick) 2 yellow onions, peeled and sliced 1 1/2 quarts warm water 7 ounces whole canned jalapeno peppers, with liquid 1 tablespoon dried oregano 6 whole garlic cloves 2 cups cider vinegar 1/4 cup vegetable oil 2 bay leaves 1 tablespoon dried cilantro 1 tablespoon salt Salt Large Tupperware bowel (lid is suggested but not needed)

1: Cut your carrots into chip like disk or slices about 1/4 an inch thick 2: Blanch Carrot's in warm water and boil for 5 minutes. 3: Chill Carrots after draining. 4: Add all ingredients in to the Tupperware bowl along with the chilled carrots and cover tight. 4: Put in your fridge and let it sit 8hrs for light spice. 5: (OPTIONAL:) Hotter spice [DO NOT TOUCH THEM] for 3days (Exactly 72hours).

Paladin's Pork chops Makes how ever many Pork chops you buy Costs vary sharply due to Meat price changes

Pork Chops (Boneless or Bone In) 3 Cups Flour 1 & 1/2 Cups season all 1 Cup Garlic salt 1 Cup Olive Oil (Vegetable Oil can be substituted) Bowel of Water

1: Pre-heat oven to 450 Degrees 2: Mix the seasonings on to a large plate and blend until the powder is a light tan color 3: Submerge a Pork chop in the Water and then liberally coat the Pork chop in your powder blend until fully covered every where. 4: Set on to an oil cookie sheet with Aluminum lining 5: Cook pork chops 5-8 minutes on each side or until cut-in is white inside

Archer's Kielbasa Makes 3-4 Servings Costs roughly $10

1 package of Kielbasa 1 Head of Cabbage 1 Package of Sourcrout 5 cups of Vinegar 1 Can of Asparagus 2 Teaspoons of Salt

1: Boil cabbage until soft and then cut up in to small chunks and place in to a flat pan and soak in vinegar 2: Cook sourcrout in a pan of vinegar and water 1:1 ratio 3: Place Kielbasa in Cabbage pan and slow cook on low until Vinegar begins to boil 4: Drain Cabbage pan and remove kielbasa, add Asparagus, and mix cabbage and asparagus together 5: Cut the Kielbasa in to pepperoni style slices and re-add to cabbage and asparagus 6: Once Kielbasa is cooked, remove and serve on plates with Cabbage and Asparagus, add Sourcrout and a teaspoon of Vinegar to the plate and serve

Warlocks Delight Makes about 5-6 servings Costs about $10-14

1lbs. Hamburger meat 2 Tablespoons Garlic salt 1 Tablespoon Curry powder 1/2 cup Dijon mustard 1 Cup Ketchup 1/2 box of Crushed croutons 2 Eggs

1: Pre-heat oven to 400 Degrees 2: Mix all ingredients, except ketchup and mustard, together thoroughly and then shape meat in to a cylinder shape 3: Place meat in to a deep pan and cook 10minutes 4: Pull meatloaf from oven and drizzle with it's own juices by turning it in the oil and grease collected in the pan, then replace meat in the oven for another 10minutes 5: Mix Ketchup and mustard together, you can add a little vegetable oil if this mix is to thick 6: Remove Grease and oil from the pan and soak in the Ketchup and Mustard mix and add meatloaf to oven for another ten minutes 7: Serve to family and enjoy. =^^=

Nymph's Nibbles Makes about 5-6 servings Costs about $7-13

1 Bag of Almonds (Whole, Shaved or Half) 1 Head of Ice burg Lettuce 1 Stalk of Romain Lettuce 2 Romain Tomato's 1/2 Bottle of Honey 1 Bag of Croutons

1: Dump bag of Almond's in to a large bowl filled with honey until submerged. Sit in Refrigerator for 24hours. 2: Rip, DO NOT CHOP, Romain and Ice burg lettuce on to plates. 3: Cut Tomato's in to small cubes and settle on to lettuce. 4: Pour on Almond mix with Honey as Dressing and serve. 5 (OPTIONAL): Strain Almond's from honey and bake for 10minutes at 300degree's, then serve on salad with favorite dressing.

Troglodyte Treasure's Makes about 10-15 servings Costs about $17-28

1 Bag of Beef Stock (Should make 2quarts of stock) 1 Bag of Bratwurst (Cheddar filled preferred!) 1 Bag of Carrots 1 Bag of Celery stalks 6 Potato's 3 Table spoons Season All 1 & 1/2 Table spoons of Chili Powder 2 Table spoons of Yellow Curry Beef Chunks 1 cup of Cooked Rice

1: Boil Beef stock with Carrots, Celery and Potato's(all chopped) on medium temperature to bring to a low boil. 2: Mix in all spices AFTER the Stock has come to boil 3: Mix in Beef chunks 4: Toss in Cooked rice and turn heat UP to high. Bring to a fast boil and then remove from heat for 10minutes. 5: After ten minutes has passed, place stew back on LOW heat for 10 minutes more. 6a (OPTIONAL): Bratwurst should be split down the middle and filled with the soup chunks 6b (OPTIONAL): Cut up Bratwurst and add to the stew and serve

Cleric's Cordon Blue Makes about however many chickens ya bought Costs about $13-18

1 Package of Chicken (Boneless or Bone-In if you wanna save some $$$) 1 Bottle of Lemon Juice 1 BLOCK of Mozzarella Cheese 1 cup of Flour - All purpose 1 cup of Season All 1 Bottle Tabasco Sauce

1: DE-BONE chicken if you bought bone in, and remove the Skin as well. 2: Heat SAUCE-pan with Lemon Juice and 5-6 daps Tabasco Sauce covering half the pan on Low heat 3: Pre-cook chicken 10minutes in the lemon juice until pinkness is cooked out. 4: Slice thin layers of cheese and wrap around the chicken chunks, and slightly moisten with lemon juice, then bread the chicken in a Flour and Season-All mixture until thickly coated. 5: Carefully place chicken in to Sauce pan once Lemon juice has changed from yellow - to a brownish tint and boiling. Cook 20minutes on both sides, re-bread as needed to keep cheese melting against the chicken. 6: Shred more cheese over the tops of each chicken for garnish and let the cheese melt in to it under the heat of the cooling meat. 7: Let stand until the cheese has melted at least half way for best flavor.

FUTURISTIC FILLINGS:

Void Peppers Makes however many Pepers you buy Costs about $13-18

1 lbs. Hamburger meat Peppers of your choosing 3 Tablespoon rice per Pepper Tabasco Sauce Curry powder Shredded Mozzarella Cheese Bean Paste

1: Cook rice Fully and Brown the Hamburger meat 2: Cut tops off of the peppers with the stem attached as it'll be used later. Core out the pepper but save. 3: Once meat is browned, add Tabasco sauce and curry powder with a small bit of water and let it simmer. 4: Fill a bowl with the pepper core, bean paste and mix thoroughly. 5: Put 1 & 1/2 tablespoons of rice in bottom of pepper, followed by some meat, and then bean paste, topping it with another 1 & 1/2 tablespoons of rice. 6: Add Mozzarella cheese to the very top, as much as you like, then put that peppers top back on. 7: Cook peppers on a pan in the oven on (BROIL) not Bake for 5 minutes. 8: Pull peppers and lift tops SLOWLY. If cheese is melted, serve, if not stick in for another 2 minutes.

~ Allester E. Darkflame