Recipes of the Forgotten Realms: A Return to the Kitchen of Elemental Evil!

Posted by Bridget on Jul 11, 2010 in Food/Recipes, Forgotten Realms |

Number of Views :527

So you all want to know what happened? Why haven’t there been new recipes lately? To be honest, I had shared my most often-used recipes and sort of ran dry for a while. But goodwill and luck are back on your side (and mine). Also, we moved cross-country and things have been crazy! I have begun to play in the kitchen again and have some new tasty treats for all of you to partake in! Especially if you’re running low on time…Yum!

Gnoll Garlic Bread Pizza Dippers (This one’s a major cheat!)

Frozen Garlic bread from the grocery store

1/2 cup shredded cheese of your choice i.e. provolone, mozzarella, cheddar or a pizza combo

Some of your favorite pizza toppings i.e. Pepperoni slices, olives, fried sausage, veggies

1/4 c. warmed marinara sauce (you can make it if you want to but you don’t have to!)

Directions:

Let the garlic bread defrost about 3/4 of the way on the counter with the loaf split open and garlic side up on a cookie sheet. Add whatever toppings and cheese you like. Bake at 375-400 degrees until cheese is melted and starting to brown. Slice into 1-2 inch strips and let people dip in warmed marinara sauce. Instant crowd pleaser that requires so very little work on your part but makes you look incredible

Phoelarch Pasta Salad

1 box multi colored rotini noodles (medium size box)

1 medium tomato (firm)

1 small cucumber

1 small can of olives (whatever kind you like is great)

1/2 c. Italian dressing of your choice

2 Tb. Grated Parmesean Cheese

1 tsp. Italian Seasoning

1/4 c. Shredded Mozzarella Cheese (for topping)

Directions:

Start noodles to boil while you prepare the dressing and vegetables. In a medium bowl combine the salad dressing, parmesean cheese and italian seasoning. Wisk together until well combined. *Note* IF you like a bright fresh flavor you can add 1 tsp. of fresh lemon juice here. Dice tomato and cucumber into bite sized pieces. Drain and cut olives in half. Add all of these vegetables to the dressing and toss till well coated. Drain the noodles once they have finished cooking to an al dente (slightly firm) consistency. Rinse thoroughly with cold water. Once noodles have cooled add to the bowl with dressing and gently toss till evenly coated. You can either serve immediately or chill in the refridgerator. It can be stored, refridgerated, over night or even for up to 2 days. I recommend letting it sit on the counter for 15 mins before serving so flavors have a chance to come out again.

Well there you go folks. A great little meal for your guests when you have very little time to get it done! Enjoy!