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Recipes of the Forgotten Realms

7 Layer Nightmare Beast Nacho Dip
  • 1 lb. ground beef
  • 1 lb. lean bacon
  • 2 cans refried beans
  • 1 can black olives
  • 1/4-1/2 c. green onion or chives
  • 1 1/2 c. shredded cheddar cheese or a mexican blend
  • Sour Cream (amount preferred)
  • Guacamole (amount preferred: see Drizzt's Dilectable Guacamole for a recipe)
Directions: Cook the ground beef and drain well; then set aside.  Repeat and do the same with the bacon.  On the bottom of a 9x11 glass baking dish evenly spread the entire contents of the 2 cans of refried beans.  Sprinkle on the hamburger and over the top of that layer the bacon.  Cut the olives into halves or quarters depending on how big they are.  Sprinkle generously over the meat mixture.  Layer on the guacamole and then the sour cream.  Cover completely with the cheese and garnish with the green onions or chives.  Bake uncovered at 350-375 for about a half hour or until the cheese is completely melted and browned. *Note* If you do not like your sour cream and guacamole warm/runny you can always leave these in dishes on the side and bake it without it.  It really does come out fine and nobody minds :) Archmage Asparagus Spears
  • 1 package of fresh Asparagus Spears
  • 1/2 tsp. Garlic Salt
  • 1 stick butter
  • Salt to taste
Directions: Gently clean Asparagus under running water.  I prefer to use just the heads.  Trim at the length that you enjoy.  Place in a shallow skillet and pour in just enough water to come up about half way around the asparagus.  Gently boil until the asparagus is fork tender.  While it is cooking spring with the garlic salt and half of the butter cube (about 4tbs).  Once asparagus is cooked place on a tray for serving. During cooking: melt the rest of the butter in a dish and add enough salt that it fits your desired tastes.  Once asparagus is done cooking it can be dipped in the drawn butter. Astral Stalker Apple Pie Crust:
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • Pinch salt
  • 1 cup cold unsalted butter (2 sticks), cut into pieces
  • 1/3 cup ice water
Filling:
  • 5 Granny Smith apples, peeled, cored, and thickly sliced
  • 1/2 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 tablespoons cold unsalted butter, cut into pieces
  • Equipment: 9-inch aluminum pie pan, 1 medium-sized brown paper bag
Directions: Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly—it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight. On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you’re ready to build your pie. Arrange a rack in the center of the oven and preheat to 375 degrees F. Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center. Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour. Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more. Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature. Bigby’s Big Hand of Blondies
  • 1 1/2 sticks unsalted butter, plus butter for pan
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup light brown muscovado sugar
  • 1/2 cup dark brown muscovado sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup milk chocolate chips
  • 1/4 cup plus 2 tablespoons toffee chips
  • 1/2 cup coarsely chopped toasted almonds
Directions: Preheat oven to 350 degrees F. Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too. Whisk together the flour, baking powder and salt in a medium bowl. Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds and transfer the mixture to the prepared pan. Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares. Carrion Crawler Chili Colorado
  • 1 lb. cubed beef or pork (such as a bottom round steak or pork loin roast)
  • 2 small cans or 1 lg. can of enchilada sauce in medium
  • 1 small green bell pepper chopped
  • 1 small onion chopped
  • 1 small can green diced chilis
  • 1 tbs. dried cilantro
  • 1 tbs. carne asada seasoning (not required)
Directions: Place all ingredients in a crockpot on high for 6-8 hours.  The longer the better.  Serve over rice. Changeling Chicken Nuggets
  • 2 boneless skinless chicken breasts
  • 1/2 c. plain bread crumbs
  • 1 Tb. chicken boullion powder
  • 2 tsp. hickory BBQ hot wing seasoning
Directions: Place all dry ingredients in a gallon size baggie.  Shake to combine.  Cut chicken breasts into bite sized pieces.  Place 4-5 pieces in the bag at one time.  Place on a cookie sheet that has been lined with foil and sprayed with cooking spray.  Bake at 400 degrees for 10 minutes each side.  Serve immediately. Chimera Chicken Rotini
  • 2 boneless skinless chicken breasts
  • 2 small or 1 large sweet yellow onion
  • 2 cloves minced fresh garlic
  • 2 tsp. Garlic salt
  • 1/2 c. blush or red wine
  • 16 oz. whole wheat rotini pasta
Sauce
  • 12-14 oz. tomato sauce
  • 1 packet spaghetti seasoning
  • 2 tsp. crushed, dried basil
Directions: Cut chicken breasts into bite sized pieces.  Spray a skillet with non-stick cooking spray made for grilling.  In pan combine red wine, minced garlic and onion (sliced into rings).  Saute until onions and garlic are tender.  Add Chicken and cook thoroughly.  Sprinkle with garlic salt and finish browning.  While Chicken is cooking begin to boil water for pasta.  Heavily salt rotini while boiling.  Once chicken is complete add sauce and seasonings.  Allow to simmer.  As soon as pasta is al dente, drain and return to pan with chicken and sauce.  Toss to combine and completely coat pasta.  Serve immediately with parmesan cheese. Chraal Creamy Chicken Bake
  • 4 boneless skinless chicken breasts
  • 1 can campbells cream of chicken soup
  • 1 can campbells cream of chicken with herbs soup
  • pepper to taste
Directions: Place thawed chicken breasts in the bottom of a glass baking dish.  Spread both cans of sauce over the chicken and stir around with a soup till all chicken is covered and sauce is mixed.  Sprinkle a little pepper on top.  Cover with foil and bake for 45 minutes at 350 degrees.  Uncover and bake for an additional 5-10 minutes until browned. As a personal preference you can sprinkle the top with some cheddar cheese in the last 5-10 minutes of baking for a little extra crispiness! Corollax Cinnamon Coffee Cake Cake:
  • 1 1/2 c. flour
  • 3/4 c. packed brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cloves
  • 1 tsp. cinnamon
  • 1 whole egg + 1 egg white
  • 1/2 c. applesauce
  • 1/4 c. vegetable oil
  • 1 tsp. vanilla
Crumb Topping:
  • 1/2 c. brown sugar
  • 2 Tb. flour
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1 Tb. vegetable oil
Directions: Mix all ingredients for crumb topping in a small bowl and set aside.  In a large bowl combine the brown sugar, eggs, vanilla, applesauce and oil.  Then add the remaining ingredients and combine well.  In either a 9x9 square baking dish or a 9 inch round cake pan pour in half of the cake batter.  Top completely with half of the crumb topping.  With the remaining batter place dollops on top of the crumb topping.  Sprinkle remaining crumb topping over entire dish.  Bake at 350 for 30-35 mins or until a toothpick comes out clean. *Notes* Make sure to spray baking pan on all sides so cake does not stick You can add nuts to this recipe if  you wish.  Common good choices are walnuts or pecans Enjoy with a nice cup of coffee Dread Blossom Swarm Double Layer Chocolate Cake
  • 1 box of super moist Devil's Food Cake mix
  • 1 box of Jello Instant Chocolate Pudding
  • 1 jar of Extra Creamy Milk Chocolate Frosting
  • 2 8" round cake pans
Directions: Bake cake as directed on the back of the box.  Cool on wire racks completely.  Once cakes are cooled level the tops using a long serrated knife.  Such as a long bread knife, it works the best.  Make the instant pudding and allow to set for at least a half hour in the refrigerator.  Once pudding is completely set you can begin assembly.  Place the bottom cake layer on a cake plate of your choice.  Put enough pudding on the layer that it's about 1/2 inch to 1 inch thick but does not reach all the way to the edges.  Place the top layer on the cake upside down (so the bottom of the cake is the top).  Dust off any crumbs.  Pile the entire amount of the frosting jar into the center of the top of the cake.  Using a long smoothing spatula gently move the frosting out from the center and down the sides of the cake.  Frosting will harden but shouldn't dry out.  You can sprinkle with powder sugar if you like or even use little squirts of whipping cream on the edges in a nice pattern right before serving. Drizzt’s Delectable Guacamole Dip
  • 2 large ripe Avocados
  • Salt & Pepper to Taste
  • Garlic Powder to Taste
Directions: Slice Avocados around mid-line and pit.  Using a spoon scoop out the pulp from the inside and place in a bowl.  Mash with a fork making sure to leave small bits of chunk.  It is not supposed to be completely smooth.  Add the salt, pepper and garlic powder until it tastes right for you.  *Note* Once the dip is chilled the salt flavor will become much stronger. Elaith Craulnober's Easy Peach Turnovers
  • 1 pkg. 10 ct. ready made buttermilk buscuits
  • 1 small can of sliced peaches in heavy syrup
  • 2 tsp. cinnamon
  • 1 tsp. corn starch
  • 1 tbs. honey
  • cinnamon & sugar mix made to liking
Directions: Drain half the can of peaches and dice into small pieces.  Place in a bowl where you will add the honey, cornstarch and cinnamon.  Mix well till a sauce forms around the peaches.  As you pre-heat the oven prepare the biscuit rounds by stretching them out with your hands till they are about 1/4 inch thick and form circles.  Place 1 tsp. of the peach mixture onto the center of the dough.  Fold the dough in half and place on the greased cookie sheet.  Use a fork to crimp the edges.  Once they are all on the cookie sheet sprinkle with the cinnamon & sugar mix.  Bake at 350 for approximately 8-10 minutes or until golden brown.  These can be served with a cream cheese dipping sauce or with a simple powder sugar glaze.
Elminster's Cheesy Potatoes
  • 1 large bag of frozen cubed potatoes
  • 16 oz. grated cheddar cheese
  • 8 oz. sour cream
  • 16 oz. cream of chicken soup
  • 1 T. Parsley
  • Salt & Pepper to Taste
Directions: Combine all ingredients in a large bowl. Fold out evenly onto a baking sheet with sides that has been lightly sprayed with cooking spray (such as Pam). Bake at 325 degrees for 2 hours and until browned.
Feral Yowler French Fries
  • approximately 1 potato per person
  • 2 qt. sauce pan filled 1/3 of the way with oil
  • seasoning salt
Directions: Let oil reach approximately 350 degrees.  If you do not have a thermometer then place over a burner at med-high heat and test oil before use.  Slice potatoes into fries.  Pat dry with a towel.  This reduces the risk of splatter.  Drop in a handful and let stay in oil until potatoes turn a golden brown.  This usually only takes a few minutes.  Remove and place on a paper towel and sprinkle with seasoning salt while still hot. Gelatinous Cubes
  • Any 8oz box of Blue Colored Gelatin (multiple flavors to choose from)
  • Jelly Gummy Candies in an Assorted Variety of Halloween shapes (skulls, bats etc)
Directions: Make the Jell-O according to the package directions reducing the water by 1/2. Pour into ice cube trays. Wait 1 1/2 to 2 hours and remove from refrigerator. Add gummy candies by gently pressing them into the cubes. Refrigerate for at least another 2 hours. When you are about to remove them from the mold place the tray VERY BRIEFLY in warm water. Display on a cold tray. Do not leave out until ready to serve. Griffon's Garlic and Red Wine Sauteed Green Beans
  • 16 oz of fresh or frozen whole green beans
  • 4 oz sliced almonds
  • 1 clove garlic - grated
  • 1/4 c. Red Wine - your choice
  • 1-2 tbs. butter
Directions: Place butter and grated garlic in the bottom of a large flat skillet.  Cook over med-hi heat until the garlic begins to roast.  Add the sliced almonds and cook until they are browned.  Add the green beans.  If you are using frozen green beans make sure they are thawed.  Once the green beans are heated through then add the wine.  Cook over medium heat until the wine has had a chance to reduce; approximately 10 minutes.  Serve hot. Guardinal Grilled Chicken and Whole Wheat Pasta
  • 1 1/2 lbs. Chicken Breast Tenderloins
  • 1 tsp. Oregano
  • 1 tsp. Basil
  • 1 1/2 tsp. Garlic Salt
  • 1 tsp. Black Pepper
  • 1 can Oregano, Basil, Olive Oil Diced Tomatoes
  • 1/4 bottle of Tuscan Italian Dressing
  • 1/2 box of Whole Wheat Thin Spaghetti
Directions: Cut thawed chicken into bite sized pieces and sprinkle all seasonings over top of chicken.  In a hot skillet over med-hi to hi heat spray the bottom with a grill cooking spray.  Grill the chicken until cooked through.  While chicken is cooking begin boiling water for pasta.  Salt the water and add a couple of Tbs. of oil so that the noodles do not stick (they are much starchier than other noodles and need a little oil).  Continue cooking chicken and add 2 Tbs. of dressing to the pan.  Once spaghetti is finished cooking take 2 ladles of the starch water and add to the large chicken pan.  This will deglaze the bottom of the chicken pan and start to create a sauce for the dish.  Drain the rest of the noodles and then immediately return them to the chicken pan.  With a pair of tongs gently toss the chicken and pasta.  Add the rest of the dressing and toss again.  Add the can of tomatoes (do not drain.  This is part of your sauce).  Toss and as soon as the tomatoes are warm (not hot) serve the pasta. Honey Mustard Thunderfury Boar-Chops
  • 4-6 thin sliced pork chops
  • salt & pepper to taste
  • 1/2 regular sized bottle of honey mustard dressing
Directions: Combine all ingredients in one stove top pan.  Cook on medium high heat until meat is cooked through and dressing has reduced to create a heavy glaze.  Serve with preferred sides.   Hook Horror Homestyle Gravy * Note *  I know many people are afraid of making gravy but really as long as you know you’re boss you just have to whip it into shape.  I will supply a couple of tips at the end of the recipe )
  • approximately 1 1/2 c. of broth from the crockpot
  • 1/2 c. milk
  • 4-5 tbs. of flour or cornstarch
  • salt/pepper to taste
Directions: Using a ladle place the stock in a deep sided sauce pan.  Let it cool on the stove top for about 5 minutes.  Add in Cold milk (any 1% 2% whole etc).  Add 3-4 Tbs. of the flour.  WHISK RAPIDLY!!!!  This is the key: make sure it’s not scalding hot and whisk as you add the flour.  This will stop clumps from forming.  Turn the stove top to medium high heat.  As the mixture warms it will thicken.  Give it about 5 minutes before you decide to add anymore flour.  If it appears too thick you can always mix in additional milk or water.  Salt and pepper to taste and serve over the roast and vegetables. Hints: Use a whisk Let the stock cool before adding any flour or cornstarch If you’re really afraid of lumps mix the flour/cornstarch with the milk in a glass then pour into the stock NEVER show fear… gravy senses it and exploits it.  You tell that B@*&$ who’s boss! hahahah!!! Immoth Ice-Cream Cookies
  • 16 chocolate covered graham cracker cookies
  • 1 pint coffee ice cream, softened in microwave for 15 to 20 seconds on high
Directions: Set 8 cookies on a plate. Top with 8 small scoops coffee ice cream and set another cookie in place on top of each scoop. Lightly press down to set mini sandwiches. Serve or individually wrap and freeze. Inescapable Force Italian Chicken
  • 4 boneless/skinless chicken breast halves
  • 1 bottle of Italian Dressing
Directions: Place the chicken in a non-stick skillett.  Pour Italian Dressing over the top.  Cook on medium high heat until the chicken is cooked through and sauce has thickened.  Chicken should create a nice "skin" and be browned. Magic Missile Meatloaf
  • 1 lb. extra lean ground beef
  • 1/4-1/2 c. Italian bread crumbs
  • 1/2 tsp. salt/pepper (each)
  • 1/2 tsp. oregano
  • 1/2 Lg. Onion chopped or 1 whole small onion
  • 1 15oz. can of tomato sauce (reserve about 1/4 of the can)
  • 1 egg (optional)
Directions: Combine all ingredients in a large mixing bowl and combine by hand, thoroughly. Once all ingredients are incorporated form into a tight loaf shape.  Place in a glass baking dish that has been lightly coated with a cooking spray.  Make a shallow "ditch" along the top of the meatloaf with your hand.  Pour the remaining sauce into this valley.  Gently spread some of that sauce over the sides of the meatloaf.  Spring with more salt and pepper.  Bake at 350 to 375 degrees for at least 1 hour or until the temperature in the middle reaches 165 degrees. Medussa's Macaroni and Cheese
  • 1 box of elbow noodles
  • 4 oz of velveeta cheese
  • 2 Tb. butter
  • 1/4 c. milk
  • 1 small can of White Sauce
  • salt/pepper to taste
Directions: While you boil the noodles combine all ingredients in a small sauce pan. Slowly stir until everything is combined and melted. This is best to do over a low-medium heat as you don't want the sauce to scorch. Once it's finished take it off the heat. Drain the noodles and return them to their pot. Then slowly add the cheese sauce and stir until well coated. If it's thinner than you would like simply let it stand for 5 mins. Sauce will thicken. If you cannot find white sauce in the store it is very simple to make. In a sauce pan combine 2Tb. flour and 2Tb. butter. Stir until combined and makes a nice paste. Then add 1 c. of milk. Stir over medium heat until sauce thickens. You want it to be the consistency that would coat a spoon and not slide off. Then proceed by adding the rest of the ingredients. Minotaur BBQ Brisket
  • 4 lb unseasoned beef brisket
  • 1 bottle kraft zesty italian dressing
  • 1 bottle kraft original BBQ sauce
  • 1/2 c brown sugar
Directions: place the brisket fat side up in an oven roasting bag. Pour in italian dressing, bbq sauce and sprinkle on the brown sugar. Tie the bag shut and make four slits for venting. Bake on 325 degrees for 4 to 5 hours. Let rest on the counter for 10 minutes before serving. Cut on the bias and drizzle with sauce before serving.
Cook's Notes: ”Best served with Elminster's Cheesy Potatoes”
Petal Puffy Chocolate Chip Cookies
  • 1 cup butter-flavored shortening
  • 3/4 cup sugar
  • 1 cup brown sugar
  • 2 1/4 cups cake flour
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips
Hardware:
  • Ice cream scooper (#20 disher, to be exact)
  • Parchment paper
  • Baking sheets
  • Mixer
Directions: Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer’s work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside. Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated. With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container. Ragewind Romain and Garlic Dressing Salad
  • 10 gloves garlic, crushed
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground black pepper
  • 2 hearts Romaine lettuce
  • Grated romano or Parmigiano-Reggiano
Directions: In a small skillet, combine the garlic cloves and the oil. Over a low heat, caramelize the garlic until browned and soft, about 20 minutes. Transfer garlic cloves to a blender or food processor. Add the vinegar and mustard. Blend until smooth. With the motor running, slowly pour in the reserved garlic oil. Season with salt and pepper, to taste. Chop the lettuce into bite-sized pieces and put in a large salad bowl. Pour the dressing over the lettuce and toss to coat. Sprinkle some grated cheese on top and serve immediately. Reason Stealer Rocky Road Fudge
  • 1/3 cup unsalted butter, cut into chunks
  • 1 cup evaporated milk
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 12 ounces semisweet chocolate, chopped
  • 1/2 cup slivered almonds, toasted
  • 1 cup mini marshmallows
Directions: Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares. Spellstitched Sugar Cookies
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough
Directions: Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Ssvaklor Grilled Steak
  • 2 - 4 oz filets
  • seasoned cast iron grill for stovetop
  • 2 tbs garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp ground cumin
  • 1 tsp carne asada seasoning
Directions: Pre-heat your cast iron grill in a 500 degree oven for about 15 minutes or until it is extremely hot throughout.  Place back on the stovetop and put the burner on the highest heat setting you have.  Mix together all seasonings in a bowl. While the pan is heating make sure the steaks have had a chance to come to room temperature.  lightly oil both sides of the steaks and then gently pat on the seasonings.  Once the grill is sizzling take the steaks and place them along the lines.  Do not touch the steaks for at least two minutes.  After 2 minutes rotate the steaks on the grill lines so you get the nice grid pattern.  Grill for another 4 minutes before flipping.  Repeat the process on the other side of the steak.  Once both sides have been grilled for 6 minutes each side immediately return grill with steaks to the oven set at 400 for 5-6 minutes for a medium steak or 8-10 minutes for a well done steak.  Pull grill out of oven and let the steaks rest for 2-5 minutes before serving. Tempest Tri-Tip Roast
  • 2-3 lb. tri tip roast
  • pepper
  • Rosemary
  • Thyme
  • Sea Salt or Corse Ground Salt
  • Carrots (1 bag of baby carrots or 5-6 large carrots)
  • Potatoes (approximately 1-2 potatoes per person depending on size)
Directions: Place the roast in the center of a large crockpot.  (As long as you are using a crockpot the roast can be frozen to begin with).  Pour in enough water that it comes up half way on the roast.  Sprinkle pepper liberally on the top of the roast.  Place lid on crockpot and place on high.  After about 2-3 hours go back and add the remaining seasoning.  It really is a matter of taste. If you like more of one then add more; vise versa.  After another 3 hours or so add the peeled and halved potatoes around the roast.  When you are about an hour away from wanting to eat place the clean/peeled/sliced carrots into the pot as well.  Sprinkle, lightly, with a little salt (This will help the vegetables to cook and become more flavorful).  Total crockpot cooking time for a frozen roast is about 6-8 hours.  It should be nice and tender and reach 170 degrees in the center.  Serve with pan gravy.
Terrifying Tiefling Tortilla Chips
  • 2 packages of flour tortillas (For extra fun buy the spinach and tomato for added color)
  • Baking Spray (such as pam)
  • Cookie cutters in Halloween Shapes (bats, ghosts, pumpkins)
Directions: Cut out shapes from tortillas. Place on a baking sheet and lightly spray with cooking spray. Bake on 350 degrees for approximately 5 minutes. Just until the edges are golden brown and the chips are slightly crispy. For a little extra flavor you can sprinkle them with a little seasoning salt, regular salt, garlic salt or onion salt prior to baking. Enjoy with your favorite dip! Thorn Twice Baked Cheese Potatoes
  • 4 medium potatoes
  • 1/2 stick of butter
  • 1/2 c. milk
  • 1/2 c. shredded cheddar cheese
Directions: Bake potatoes as usual.  Once they are about 3/4 of the way cooked remove them from the oven.  Roll gently on a clean surface, then slice in half.  Remove the insides and place in a mixing bowl.  Add the butter, milk and cheese.  Combine until smooth and all ingredients are incorporated.  Using a spoon gently refill the potato skins.  (if you desire to you can sprinkle a little extra cheese on top)  Return to the oven and bake for an additional 5-10 minutes or until the tops are as brown as desired. Troglodyte Tequila Lime Filet
  • 4 3oz Filet's or other tender steak
  • 1/2 c. Tequila
  • 1/4 c. Lime juice
  • 1 tsp. Ground Cumin
  • 2 tsp. Dried  Cilantro
  • 1 Large Onion (any color) slice into 1/4 inch rings
Directions: Combine everything into one large bag and let marinade for at least 4 hours.  In a very hot skillet, with about 3 tbs. of oil in the bottom, place in the steaks and sear.  Continue to sear on each side.  Turn down the temperature to low-med heat and add the onions.  Cover and let the onions wilt for approximately 10 minutes.  While this is simmering, turn the oven onto 450.  Spray the bottom of a glass baking dish with a non-stick cooking spray.  Remove the steak/onions and place them in the baking dish.  Make sure the onions are on top of the steaks. Splash with a tiny bit more tequila for the baking process. Cover with foil and bake for another 25-30 minutes.  Once done remove and let rest for 5 minutes before serving. Troglodyte Tequila Lime Rice
  • 1 c. long grain white rice
  • 1/4 of a small onion finely chopped
  • 1 Tbs. butter
  • 1/4 c. Frozen Corn
  • 1 cube of Chicken Boullion
  • 1/2 tsp. Dried Cilantro
  • 1 tsp. Ground Cumin
  • 1/4 c. Tequila
  • 1 3/4 c. Water
Directions: In a non-stick sauce pan combine the onions and butter over high heat.  Once the butter is bubbling add in the dried cumin.  Mix until the cumin is no longer powdery.  Pour the rice and let sit over the top.  While the rice is browning, place the tequila, chicken boullion and water into a measuring  cup.  Give the rice a good stir and then add all the liquid ingredients.  Stir again and add the cilantro and corn.  Let it come to a full boil and cook until tender. Zezir Zucchini Bread
  • 4 c. grated zucchini
  • 4 c. sugar
  • 4 c. flour
  • 1/2 tsp. baking powder
  • 4 tsp. baking soda
  • 1 tsp. salt
  • 6 tsp. cinnamon
  • 2 c. oil
  • 6 eggs
  • 2 tsp. vanilla
  • 2 c. chopped nuts
Directions: Sift together all dry ingredients in a very large bowl.  Mix all wet ingredients in another bowl.  Once incorporated fold wet items into the large bowl holding the dry ingredients.  Gently fold in the zucchini 2 cups at a time.  Bake in large bread pans (should produce 3-4 loaves).  Bake at 325 for 40-60 minutes.  Center should still look slightly wet.