Castlevania Dungeon Forums

Off Topic => Off Topic => Topic started by: Laina on September 03, 2012, 05:32:31 PM

Title: Ms. Laina's Rad Recipe Thread
Post by: Laina on September 03, 2012, 05:32:31 PM
H'okay, so, hopefully this will become a thread, or at the very least isn't an affront to dungeon rules. If so, Mr. Fuentes, you know what to do.

Guys, gals, asexual trolls-I like to cook. A LOT. As such, I would love to share some of my favorite recipes with you cool cats 'cuz despite my being pretty absent from the forums over the past few years, this place still fees like a home of sorts. With that line of thinking, I figured maybe we could do some recipe swapping. Anything goes-something you made up on the fly, a treasured family delicacy passed down from Nana, that weird uncle's bootleg brew-whatevs.

Anyway, I already have a request for my mom's waffle recipe, which is in the works-I don't know it myself by heart & I'm not able to ask my mom what exactly it entails at the moment. In the meantime however, here's a favorite of mine, but keep in mind this is a LARGE serving-just cut back where necessary, or save the leftovers, they store pretty well for 3 days or so.

Cheeseburger Soup:

2 lbs. ground beef
3/4 cup onions, diced
3/4 cup carrots, diced
3/4 cup celery, diced
1 ts. dried basil
1 ts. dried parsley
4 tbs. butter, divided
2 cups beef broth, or 2 beef bullion cubes w/ 2 cups water
4 cups diced potatoes (I like to leave the peels on, all up to you)
1/4 cup all purpose flour
10-12 oz. Velveeta (or a little more if you like it cheesy, whatevs, it's all you, baby)
2 cups milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 cup sour cream

Brown beef in sauce pan; drain & set aside. In same pan, saute onions, celery, carrots, basil & parsley in 1 tbs. butter until veggies are tender, around 10 minutes maybe (just look for the onions to start to turn opaque). Add broth, potatoes & beef; bring to a boil, then reduce heat. Cover & simmer for 10-15 minutes, just until potatoes are tender. In a small skillet, melt remaining butter over low-medium heat; add flour, cook & stir for 3-5 minutes. You want a sort of oatmeal consistency, or when it starts to get all bubbly. Add to soup, bring to a boil. Cook at this heat while stirring often for 2 minutes or so, then bring it back down to a low-medium heat. Add cheese, salt, pepper, cooking & stirring like a Shakespeare era witch until your cheese is all melted. Turn off the heat, mix in sour cream, and enjoy. I find it pairs well with cheesy garlic bread actually. Also, I sometimes like to crumble bacon over it.

One last thing- this isn't something I created myself, just something I found a while ago, made & loved. Enjoy, dungies! <3

Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Inccubus on September 03, 2012, 11:12:25 PM
I love trying out new recipes! :)

Here one of my popular favorites, Anne's Chicken:


    1 frying chicken, cut up I like using 4 boneless, skinless chicken breasts or 2 turkey breasts.
    Salt and pepper
    1 can (10 1/2 ounces) cream of mushroom celery soup
    1/2 cup dry of your favorite white wine
    2 tbsp. melted butter
    2 tbsp. dry Italian salad dressing mix (Good Seasons, etc.)
    2 (3 oz.) pkgs. cream cheese, cut in cubes (sometimes I only use one)
    1 1/2 tbsp. powdered onion, chopped
    1/2 tbsp. powdered garlic (or sometimes I use a whole clove instead)

Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in Crock Pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours.
About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles. Serves 4 to 6.

This was one of my goto's when I was married and didn't have time to get overly involved with something new. On a side note, I really wish wish I had insisted on keeping the crock pot when I got divorced instead of letting her keep everything. That thing was awesome. Hmmm... Think I'll go buy one this week.

I used to have a whole bunch of recipes in my ex's cookbook-folder-thingy that I got off the net and modified to my liking. I should ask her for copies of them.
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Bloodreign on September 04, 2012, 03:08:21 AM
Nothing bad about a recipe thread, food is good, oh so very good. That is unless someone is a bad cook, then things can go awry.
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Laina on September 04, 2012, 08:06:03 PM
Yay! I'm Bloodreign approved!

Alright, I literally just made this recipe, as in it is cooling in my kitchen as we speak & they turned out pretty alright. Instead of the teaspoon drops of the mixture I used more like tablespoons, so of course they're larger & more cake-like in the middle. Fine by me though. Oh, one more thing-I got this off of a bottle of body wash, I shit you not. Love Philosophy brand products!

Chocolate Chip Cookies

For a delicious batch of cookies, gather:
1 c. butter (softened)
3/4 c. light brown sugar
1/4 c. sugar
3.5 oz. instant vanilla pudding mix
2 eggs
1 tsp. pure vanilla extract
2 1/4 c. flour
1 tsp. baking soda
2 c. semisweet chocolate chips

Cream butter and sugars in large bowl. Gradually add pudding mix, eggs, and extract. Sift flour and baking soda together; add to mixture. Fold in chocolate chips. Drop teaspoonfuls onto baking sheet lined with parchment paper. Bake at 375°F for 10 minutes or until desired gooeyness.
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: X on September 04, 2012, 10:27:18 PM
A good recipe I've had which my Dad made was called 'Mock apple pie' In other words it's not made with apples but Ritz crackers. I can't remember the story behind it as it was either made during the great depression or the second world war. But it does taste good and does well to copy the apple taste. Now while it doesn't say what type of Ritz crackers to use in the recipe my Dad always used the regular ones.

Ritz Mock Apple Pie

The classic pie, featuring Ritz crackers baked in a golden crust,
is perfect for the holidays.

Pastry for two-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon

1. Roll out half the pastry and line a 9-inch pie plate. Place
cracker crumbs in prepared crust; set aside.

2. Heat water, sugar and cream of tartar to a boil in saucepan
over high heat; simmer for 15 minutes. Add lemon juice and peel;

3. Pour syrup over cracker crumbs. Dot with margarine or butter;
sprinkle with cinnamon. Roll out remaining pastry; place over pie.
Trim, seal and flute edges. Slit top crust to allow steam to escape.

4. Bake at 425 F for 30 to 35 minutes or until crust is crisp
and golden. Cool completely.

Makes 10 servings

413 calories, 3 g protein, 63 g carbohydrate, 17 g total fat,
3 g saturated fat, 339 mg sodium, 0 g dietary fiber.

Preparation Time: 45 mins.
Cook Time: 30 mins.
Cooling Time: 3 hrs.
Total Time: 4 hrs. 15 mins.
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Inccubus on September 05, 2012, 05:14:15 AM
I've heard of mock apple pie. Never tried it though. Sounds interesting. And, good news. My ex-wife decided not to be an evil bitch and actually gave me my old apple rosemary chicken recipe. I'll put it up later. This one's a great alternative to regular old chicken soup.
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Laina on September 05, 2012, 08:00:14 PM
Sweet, looks like we've got some wicked awesome recipes posted so far. I'm typing this on my smart phone at the moment, or I'd go ahead & post a recipe for chicken soup I did create all by my lonseome. It's a simple, yet hearty meal.

When I was 11 or so, I always imagined adventurerersike the Belmonts going to town on this sort of thing at the local in, makingit part of their preparationsfor storming Castlevania.  lawlz
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: X on September 06, 2012, 09:43:56 AM
And why not. you can't fight evil on an empty stomach.  :)
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Inccubus on September 06, 2012, 11:38:11 AM
Damn straight! I remember the old days when it was just me, a large pizza, and the latest Megaman cart during summer break. Now there's no more new Megaman games, but at least I can make a pizza from scratch whenever I want. ;)

Anyway, here's my old recipe my surprisingly-not-so-bitchy-ex-wife texted to me the other day:

Rosemary Apple Chicken Stew for Slowcooker/Crockpot

2 to 3 apples of your choosing (I like to use 3 different  kinds for a nice blend of flavors)
1 can of cream of Celery soup (I use this a lot for extra veetamins)
4 cups chicken stock, heated
Fresh Rosemary, minced
3 boneless, skinless chicken breasts
About 2 cups of your favorite rice
Salt & Pepper to taste
Powdered Garlic to taste (my ex was a bad vampire, loved garlic to death. I always had to add it to everything. lol)

Slice up your apples and arrange them on the bottom of the pot. Then place your chicken breasts over the apples and season with salt, pepper, & rosemary. Next add the celery soup and the chicken stock and simmer for 2 to 3 hours. 30 minutes before serving add the rice if using white. If using brown rice put it in 45 minutes before serving. If your liquid is running dry add hot water in half cup increments, but be careful not to add too much.

And there you go. A hearty stew with a unique flavor. ;)
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: uzo on September 08, 2012, 07:03:50 AM
I too love to cook. I couldn't tell you any recipes exactly though, cause I just kind of wing it. I always like to try different things too, so whenever I end up making a repeat I just think about the flavor profiles at play and pick something odd or interesting that may match it and just throw it in.

I'm really good at maximizing cheap stuff too. I can eat for 2.75$ a day. Not terribly good, but it can hit all the needed food groups.
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Inccubus on September 12, 2012, 12:03:21 PM
I got a crock pot! <3  ;D
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Laina on September 12, 2012, 02:55:55 PM
Yay for crockpots! They do make extra delicious foods possible.

So yours truly has been pretty occupied lately, but here's that chicken soup recipe I threw together as promised. I hadn't really given it a name, but I think I've finally found one now...

Belmont Wall Chicken Soup

3lbs. chicken breast
7 cups chicken stock/ 7 chicken bullion cubes mixed with 7 cups water
1/3 tsp salt
1 1/2 - 2tsp course ground black pepper (I LIKE IT PEPPERY-adjust to your personal tastes)
3 medium bay leaves (or 2 large, whatevs)
1/4 tsp white pepper (forgo this if you're against spicy good peppery-ness)
1/2 tsp garlic powder, or 1 clove garlic, minced
3 stalks celery, chopped
4-5 small-medium potatoes, chopped(I leave the skins on)
3 large carrots, chopped
1-2 cups sliced fresh mushrooms (your call, I love 'shrooms, so I go with 2)

So after you've boiled the chicken until tender & cooked & all that goodness, let cool. Shred with a fork-doesn't have to be super fine of course, chunky is good. Your bare hands do equally well. Set aside.

Now, in a large pot, boil your chicken stock. Add potatoes, carrots, celery & mushrooms. Let sit for about a minute, then add the bay leaves, salt, white pepper, garlic, and half of the black pepper. Let boil for 2-3 minutes, then bring down to a medium-low heat. Cook at medium-low for 10 minutes. Add chicken & remaining black pepper, stirring well. Continue to let cook for 10 more minutes. Consume & feel like a man who is feared by creatures of the night, a shining bastion of raw power & strength who a isn't the least bit afraid of eating chicken found in the wall of a dilapidated demon castle.
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Inccubus on September 12, 2012, 10:00:43 PM
Hooray for Wall Chicken recipe. ;)
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Laina on January 27, 2013, 05:47:34 AM
Wooh! Just beat that 5 month deadline for revivals! Anyway, let's try this one again. I promise I'll be around more to keep this thing going if anyone's interested. I know Shiroi expressed interest in it & if what I've gleamed from her posts is correct, I think she & I will have a grand old time posting fantastic recipes.
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Laina on January 27, 2013, 06:44:22 AM
Bacardi Rum Cake

1 cup chopped, pecans or walnuts
1 18-1/2 ounce yellow cake mix
one 3.4 ounce package (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Bacardi dark rum
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum


Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself (I've done this a few times).
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: TheCruelAngel on January 27, 2013, 08:29:21 AM
This recipe is total bachelor chow, but I love the heck out of it.  :D

Tabasco Surprise:
1 bag Dorritos (preferrably Nacho)
1 Bottle Tabasco
1 brick of cheddar cheese (though I think your favorite kind of cheese should be OK)

Open bag of Dorritos.
Get a microwave safe plate of your preferred eating size (I usually use a dinner plate).
Layer Dorritos out onto the plate evenly.
Pour a SHIT TON of Tabasco all over the Dorritos.
Microwave the plate of Dorritos covered in Tabasco for about 45 seconds to a minute (this bakes in the Tabasco onto the chips)
Shred the cheese all over the Dorritos. I prefer to lay the cheese on THICK and cover every inch.
Microwave the cheesey Dorrito mess for 1 minute. Check to see if cheese is melted to your liking, if not, nuke it again for a minute. Repeat this process until cheese if melted to your liking.


Other variations is layering the nachos so that it's like this:
Cheese Layer
Tabasco Layer
Dorritos Layer
Cheese Layer
Tabasco Layer
Dorritos Layer
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Laina on January 27, 2013, 08:55:55 AM
That's not bachelor chow, that's simple deliciousness right there. I've gone semi-vegetarian since I originally started this thread back in September (I still eat seafood, it's my favorite so it's proving hard to quit cold turkey), so I'm glad to see something I can still eat. Toss some sour cream, refried beans, guacamole, black beans & corn on there & we are in business for some SUPER BACHELOR NACHOS! OOOOOOOOOHHHHHH YEEAH!
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Mooning Freddy on January 27, 2013, 01:26:30 PM
Recipes, huh? I have a few, being a college student and all. How about a recipe for a good soup?
I'm bad with measurements. I just add some more ingredients if I feel I put too much of anything.

Freddy's Simple Chinese Vegetable Soup

You'll need:
-A lot of water
-Quite a lot of bean sprouts. Consider that sprouts are the major ingredient so make sure you have plenty. Sprouts are healthy and if you don't like them... Well, you know.
-Sweet Peppers, sliced up
-Onions... Not necessary, could be added.
-Cabbage. Not necessary as well, add if you feel like it.
-Some chicken soup powder. Again, nice addition, but not necessary.
-Soy sauce! Two or three tablespoons, taste it to see if it's enough.
-Very little salt. The soy sauce should be salty enough.

Boil the water, throw everything in, and when it's quite ready add the soy sauce. And don't ask me about the noodles, if you add noodles, it's a noodle soup, not vegetable soup!
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Shiroi Koumori on January 27, 2013, 07:27:10 PM
Hooray for recipes!
I've been looking for that mock apple pie recipe for quite sometime, and then it is here!

For my contribution, I usually love making things that are easy to do plus you do not need to observe how it is doing every step of the way. I did not put the exact amounts of ingredients because this recipe allows you to put whatever amount you like.

Baked Salmon Foil Parcels

salmon fillets
extra virgin olive oil
lemon (slices and juice)
herbs (i prefer rosemary)
pepper (i prefer freshly ground black pepper)
aluminum foil (pieces would depend on how many fillets you have)

1. Preheat oven 400F.

2. Put some olive oil, salt, pepper and herbs at the center of the aluminum foil. Put the salmon fillet then on top of the fillet, drizzle olive oil, add salt, pepper, herbs, a slice of lemon, some lemon juice and a few capers.

3. Wrap up the salmon using the foil. Make sure that you crimp the edges of the foil well enough in order to prevent spillage during baking.

4. Bring out the baking pan, put in your salmon parcels, add a little water in the pan to have some steaming.

4. Put the pan in the oven. Cook for 15 to 25 minutes or more depending on the number of parcels and the thickness of the fillets. It is ok to have a longer cooking time since there is water in the pan which would prevent the fish from drying up. I would know if it is done when I could smell it (my nose is better than some people so yeah...)

5. Put the parcels on the plate to serve. You may want to open them up and add some garnishes, or you may just leave them closed in order to enjoy the steam rising up when you open them to eat. hehehe.
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Laina on January 28, 2013, 02:06:50 AM
@Shiroi Koumori That sounds flippin' DELICIOUS. It just so happens that I bought some salmon fillets last time I went shopping & I was wondering how I should dress & cook them. Thanks, Shiroi! ^_~*
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Laina on January 28, 2013, 03:59:12 PM
Spicy Buffalo Cauliflower (alternative to boneless buffalo wings)

1 head cauliflower
For the batter:
Dash of Frank’s Original Hot Sauce, or whatever kind you like
½ c. white rice flour (don't have any rice flour? plain old all purpose does just fine)
½ c. water
Pinch salt
For the Buffalo sauce:
¼ c. Frank’s Hot Sauce
¼ c. oil, canola oil works best
Pinch salt

Preheat oven to 450 degrees. Mix together the batter ingredients in a small bowl. Dip the cauliflower in the batter until coated evenly then place on greased baking sheet. Bake for about 15 minutes or until the batter hardens.
Mix together sauce ingredients in a small bowl. Once the cauliflower are done baking, brush them with the hot sauce mixture and bake again for a few more minutes, until cauliflower is crispy.
Remove from oven. You may want to add a bit more buffalo sauce to taste.

Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Shiroi Koumori on January 28, 2013, 06:12:43 PM
@Shiroi Koumori That sounds flippin' DELICIOUS. It just so happens that I bought some salmon fillets last time I went shopping & I was wondering how I should dress & cook them. Thanks, Shiroi! ^_~*

Wow talk about perfect timing!
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Laina on January 28, 2013, 09:40:44 PM
Florentine Artichoke Dip

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry

1 (14 ounce) can artichoke hearts, drained and chopped

3 cloves garlic, minced

1/2 cup mayonnaise

2 (8 ounce) packages cream cheese, softened

2 tablespoons lemon juice

1 cup grated Parmesan cheese


Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish.
In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Shiroi Koumori on January 29, 2013, 12:16:37 AM
Mashed Potato with Garlic and Herbs

Instant mash potatoes (I'm lazy, but you can do it the old fashioned way, boiling potatoes in water with a little salt, drain then mash)
Water (for the instant mashed potatoes)
Olive Oil
Your choice of herbs (I love rosemary)
Garlic (chopped finely, or get the instant minced garlic)

1. In a saucepan, put half parts butter and olive oil, garlic, herbs, salt and pepper, and heat until the butter melts and the herbs give out their scent.

2. Add the amount of water needed based on the box of instant mashed potatoes. Heat it until the mixture boils.

3. Remove from heat then stir in the potato flakes.

*You might want to add milk. If that's the case, lessen the amount of water.
*If you are going for the old fashioned mashed potato, just fold in the butter mixture to the potatoes.
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Shiroi Koumori on February 12, 2013, 07:24:53 PM
Pork Schintzel
(amount of ingredients would vary depending on the quantity of pork)

boneless pork chops/ pork cutlet/ tenderloin
a little milk
panko (japanese breadcrumbs)

1. Use a meat hammer to pound the pork cutlets to about 1/4 inch thick.
2. Prepare 3 bowls. 1 bowl for flour, 1 for the egg wash (eggs and milk beaten together), and 1 with panko.
3. Season both sides of the cutlet with salt and pepper. Then dredge in flour, dip in egg wash, and pat in the panko.
4. Heat oil in a pan on medium to high heat. Saute the cutlets until they are golden brwon on both sides.
5. Serve hot with a lemon slice as a garnish. You may want to make your own gravy.
Title: Re: Ms. Laina's Rad Recipe Thread
Post by: Laina on February 28, 2013, 07:23:21 PM
Cinnamon Pie


1 cup white sugar

1 1/2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 pinch salt

1 egg, beaten

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 1/2 cups milk

1 (10 inch) unbaked pie crust


Preheat oven to 400 degrees F (205 degrees C).

In a large bowl, combine the sugar, flour, cinnamon and salt. Add the beaten egg, butter, and vanilla. Mix well and add the milk.

Pour mixture into an unbaked 10 inch pie crust (glass pie plate is best).

Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake for an additional 45 minutes. Let cool and serve.

Refrigerate any leftovers.