The Protector Cookbook

As I was cooking dinner today, I thought that it might be a pretty good idea to start a thread about our favorite things to cook, or our favorite snacks to munch on while playing. Would anyone else be interested in contributing to this?

I want sushi!!!! i would love some eel rolls right now.. yummy yummy yummy. The dolls love some cookies and the rularuu eyeballs would like some oatbars. And the cats get nothing! cus their bad.

Cigarettes. Beer. Pizza. Repeat.

Oh, and souls. I forgot souls.

hides her soul in the jelly bean jar

You know I actually meant for people to post recipes?

Here's one of my own devising.

Mental's Maple Sauce (It has different names for different contexts)


2 1/2 cups maple syrup. (The real stuff. I recommend Canadian made)
1 cup Lemon Juice
1/2 cup vinegar
1 1/2 cups water.
A pinch of garlic (To taste)

Heat ingredients together until it starts to thicken.

This goes very will with Chicken, but it also works well in a pork stirfry.

If it makes you feel any better, I also like Sandwiches.

Well if you wanted recipes why didnt you say it :P my hubby likes it when i make salsa for him and have ruined him from the store bought stuff. However i dont really measure anything i just throw stuff together lol.. so it's kinda like this

- you need a fruit.. so i usually do a can of stewed tomatoes and i add half can of peaches cus i love peach salsa but you could do just the tomatoes
-you need some hot peppers.. I go habanero but whatever you can handle. deseed if your a whimp :P usually one to two peppers
-citrus.. so lime or lemon juice. the amount from a sm one
-onions.. whatever kind you like best and it's a med or sm
-garlic.. i put about 4 cloves but again whatever ur taste may be
-salt .. i dont measure this so i would guess a tsp
-some sort of sugar... I personally add honey about a tbsp or so.. but you could do reg white or brown to this.

and then i put it all into a food processor and sing the chop chop chop song. My fav thing to do with this salsa is to cook ground pork with it and then make pork tacos its very tasteeeeyy. XD

kissy!

That sounds really good.

I make a really mild cucumber salsa (actually, I guess it's a pico, not a salsa, but whatev) but you could spice it up, I suppose.

2 medium tomatoes
2 medium cucumbers
1 onion (I like purple onions for the color, but a nice sweet onion might be better for flavor)

Cut into chunks and mix in a bowl. Add cilantro, lime juice, and salt to taste.

Read my stories!

i might try that tonite sooner! i have all that in my frig right now

Hyper's Momma's Sloppy Joes

1 pound Ground Beef
1/2 cup of ketchup (Heinz by preference)
1-1/2 tablespoon of finely diced onion (or onion flakes if you're feeling lazy)
3 tablespoons of Worcestershire sauce
1 cup of water
1 6oz. can of tomato paste
1/4 teaspoon of black pepper
2 tablespoons of vinegar

OPTIONAL:
1-1/2 teaspoon of dried mustard
1 teaspoon of paprika


Drop the can of tomato paste into a pot
Add the water, vinegar, worcestershire, and ketchup.
Heat it on low and stir it until you get an even consistency.
Stir in the dry ingredients.
Turn the heat up to medium
Brown the beef.
Strain it and rinse in hot water to remove excess grease
Add beef to sauce
Let it cook on medium for 10-15 minutes.

It's now ready to serve. Hotdog buns work fairly well, but hamburger buns work fine too.

If this is more than can be eaten in a single sitting, simply put it in a ziplock container (or something similar). It can be nuked just fine without exploding over everything. Just add a little water to it (maybe a teaspoon).



Basically this is a relatively quick and easy dish to set up. You dirty two pots and a strainer. But only one really needs any real work for cleanup.


Micro Meatloaf/Meatballs

1 pound of ground beef
1 tablespoon of finely diced onions or onion flakes
3/4 cup of bread crumbs
1/4 teaspoon of meat tenderizer
1/4 teaspoon of garlic salt
1/8 teaspoon of pepper
1 egg

(For meatballs only)
1/2 cup of milk
1 tablespoon of parsley flakes

Because I'm single (and because it cooks quicker and more evenly) I tend to make mini-meatloafs.

Basically just knead the ingredients together and form it into vaguely loaf-shaped lumps.

Use a CorningWare (or other oven-safe glass/ceramic) dish with a glass lid. Put a little water in the bottom (just enough to coat it evenly). This will prevent the loaf/loaves from sticking/burning.

Place the loaves in and cover the dish.

Cook at 350 degrees for ABOUT an hour. Don't simply set a timer and come back. Check on it periodically. With smaller mini-loaves, once they're toasted brown on top, they're usually done inside. With a larger single loaf, you're need to give it a bit more cooking time.

If you want to use a meat thermometer, the minimum temperature at which the meat should be considered safe to eat will be 160 degrees Fahrenheit. Note, this doesn't necessarily mean the meat is fully browned at this point.

Once they're done to taste, pull them out of the oven and remove them from the dish immediately. Otherwise they'll absorb all the fat floating around in the bottom of the dish.

My family was never much on the tomato paste on top with meatloaf. And since I was an insatiable eating machine as a child, the food was pretty much ready-served at this point. But you can garnish your meatloaf in any way you wish.

Note: If you're single, this is going to be several meals worth of food. I recommend storing in CorningWare if you're going to be eating it very soon. If it's going to be a bit, put the remainder in ziplock bags and they freeze just fine.

I don't recommend nuking them to reheat. Especially ones that went into the freezer. This results in toughness (and NOT the APP power). Place them in a CorningWare dish and reheat at 300 degrees. Again, with a small amount of water on the bottom of the dish.

Clicking on the linked image above will take you off the City of Heroes site. However, the guides will be linked back here.

Another fun thing I've discovered:


Triple Chocolate Mint Almond Bark

1 Bar White Chocolate
1 Bar Dark Chocolate
1 Bar Milk Chocolate
As many Almonds as you want
Mint flavoring to taste

Melt chocolate together, then pour onto aluminum foil and refrigerate.

By the way, this is Hazardous Waist Material.


(I've gained about 35 pounds over the past year)

I'll get some together. I'm just so glad to be able to post again. I was one of those hit with this bug:
http://boards.cityofheroes.com/showthread.php?t=271499

I really like to make loaded baked potato soup. You can find a recipe for it pretty much anywhere online, but here's how I do it:

Combine one bag of frozen hash browns, a generous amount of minced onion (it can be dried), a can of cream of potato soup, and a container of chicken broth in a pot. Salt and pepper to taste. Turn it on medium and stir. When the hash browns are soft and everything is hot, add crumbled bacon, cheddar cheese, and whatever else you like. Top with sour cream and serve.

Oh! You can also substitute cream of broccoli soup for the cream of potato, and put broccoli in instead of bacon, and it makes a really yummy cheddar and broccoli potato soup. ^^

I cook kinda slapdash. >.> I had a recipe before I started making this, but I threw it out. It still tasted great!

I really don't play on protector anymore these days but I don't mind sharing recipe's I know. I've always watched my grandmother cook for the whole family while I was growing up and that's where I learned so I've never really learned how to cook small meals. That said this spaghetti recipe can feed 4 adults and have some left over so you could always scale it down to fit the amount.

2lbs 80/20 ground beef
1- 29oz can and 1- 15oz can of tomato sauce
1- 6oz can of tomato paste
1/2 of a medium sized onion, finely chopped
1/4 of a medium sized bell pepper
1tbs hot sauce
3tbs white vinegar
1- 16oz pack of spaghetti noodles
1- 16oz loaf of ciabatta bread
Provolone cheese brick(only way I by cheese)

In a pot add the ground beef and cook until browned. After beef is done drain off grease then add the sauce, paste, onion, bell pepper, hot sauce and vinegar. After mixing well, simmer till onion and bell pepper is soft or for best results 40 minutes stiring occasionally. While the sauce is coming together take the loaf of bread and square the edges, cut loaf into slices(the ends are good for crutons or for soup so it's best to save these) and spread half of them on a baking sheet. Take the provolone and cut slices to put on the bread then take the other half of the bread slices and put on the cheese to make mini cheese sandwiches.

Bake the bread in the oven until the cheese melts and bread is slightly brown. When the sauce is almost done boil the noodles till done, plate the noodles and sauce on a serving dish surrounded by the cheese bread and garnish with shaved provolone.

Well since I'm vegetarian I'll add one of my favorite vegetarian meals

http://www.wholeliving.com/recipe/gr...burgers-recipe

Serves 4

• 1/2 cup rinsed quinoa
• 1 medium carrot, cut in large chunks
• 6 scallions, thinly sliced
• 15 ounces great northern beans, drained and rinsed
• 1/4 cup plain dried breadcrumbs
• 1 large egg, lightly beaten
• 1 tablespoon ground cumin
• Coarse salt
• Ground pepper
• 2 tablespoons olive oil
• 1/2 cup plain nonfat Greek yogurt
• 1 tablespoon fresh lemon juice
• 4 pitas (each 6 inches)
• 1/2 English cucumber, thinly sliced diagonally

Some dishes I enjoy. I don’t do a great job measuring, nor know exact bake times.

Lemon Chicken – In a casserole dish (I use corningware)
1 whole boneless skinless chicken breast
Splash some olive oil and lemon juice into the bottom of the dish
Put chicken in dish and rub it around, coating it
Dust with lemon pepper (or if a real chef: fresh cracked pepper and lemon zest)
Flip, dust with lemon pepper
Bake at 350 for 35-50 minutes depending on how heavy the chicken is. More weight = more cook.

Pot roast
2-3 pound roast (I like chuck)
Put some minced garlic, canola oil & salt in a large pot or pan, big enough to brown the roast.
Brown that thing.
Put roast in a big dish or Dutch oven.
Rub in rosemary & tarragon all over the roast (Careful, its hot)
Flip roast, rub in with the herbs again
Fill bottom on dish with zinfandel or other such red wine
Optional: add carrots & diced potatoes around the roast. Me, I like cooking my veggies on the side rather than braising them in with the roast in the wine, but that’s me. I do sometimes add chopped onions or celery to add some aromatics to the roast.
Bake at 250 for 2-3 hours. More weight = more cook

Beer bread
1 can beer
3 cups self-rising flour
3 tablespoons of sugar
Mix everything, dump in a small, greased breadpan, bake at 325 around 45 minutes.
Smear butter on top when removed from oven

Skin-on creamy potatoes
Potatoes (whatever variety you like, I tend for the golden)
Heavy cream, sour cream & real butter
Scrub potatoes nice and clean
Seriously, potatoes grow underground – wash them again.
Boil with a little salt & canola oil until mushy.
By boil, I mean get the water boiling, add potatoes, then cover and simmer. Don’t roiling boil these things.
Drain
Stick ‘em back in the pot and tear them apart with a spoon or utensil of choice
Add creams of choice as you stir
This is a taste thing: heavy cream = creamy; sour cream = tangy & bit heavier.
Stop when a consistency & flavor you like
Put a little real butter on top before service

From the store simple chili
Not exactly gourmet, but a crowd pleaser. This one I actually do formal recipe style
1 pound ground chuck
1 can Bush’s Medium chili beans (or whatever pre-seasoned bean you like)
1 can dark red kidney beans
1 can black beans
1 small yellow onion (or half a big one, like a Vidalia which is what I tend to use)
1 packet chili mix (I use McCormick’s)
1 large can petit cut tomatoes
Brown the chuck in the giant pot you’re gonna use for the chili. I tend to dash it with red pepper and chili powder while browning.
Drain the beef, rinse the pot, dump beef back in pot
Add tomatoes, onion (chop the onion of course), and all the beans
Stir and let heat up on medium heat for about 5 minutes
Add mix, stir a lot
Heat & stir on medium heat until bubbling, turn down and let simmer for about an hour

Drinks:
Martini
2 shots gin
1/2 shot dry vermouth
Add all ingredients to a shaker
Shake with ice
Drain into a cocktail glass
Garnish with an olive
Suggested Gins: Hendricks, Tanqueray, Bombay Sapphire, Beefeater, Plymouth

Manhattan:
2 shots rye whiskey (or bourbon)
1 shot sweet vermouth
Add all ingredients to a shaker
Shake with ice
Drain into a cocktail glass
Dash of Angostura bitters
Garnish with a cherry
Suggested whiskeys: I like Bulleit rye, Maker’s Mark, or one of the Beam labels. Really, there are a ton of whiskeys in North America, so go with the one you like.

“Perfect” Margarita:
1 shot 100% blue agave blanco tequila
1 shot triple sec
1 shot orange juice
1 shot lemon-lime soda
1 shot lime juice
Add all to a shaker with ice (WARNING: adding carbonated beverage to a shaker means you gotta shake it a bit with the top off before closing it up so as to release the CO2, thus preventing the shaker flying apart mid-shake. That won’t impress anyone, as I can attest. I use lemon-lime soda rather than simple syrup or sour mix, both are traditional alternatives; use what you like)
Drain into a margarita glass or a tall tumbler over ice
Salted rim optional, but I recommend it
Optional: Splash of Grand Marnier on top
This is called a “perfect” margarita since all ingredients are the same measure.
Suggested tequilas: Hornitos, Cazadores & Herradura. The important bit is 100% blue agave.

Scotch:
1 shot Single malt Scotch in a low ball glass. Ice and splash of water optional.
Suggested scotches: Macallan (natch), Balvenie, Glenmorangie, Scapa

Beef Stroganoff (serves 6-7)

1 package egg noodles
2 cans cream of Mushroom soup
1/2 medium onion diced
1.5-2 pounds ground beef
2 tablespoons white vinegar
Milk
salt
pepper

Cook noodles, drain and set aside. Add soup to noodles, save the cans. Put 1 tablespoon vinegar in each empty soup can and fill rest of the way with milk. Let milk curdle while you cook the beef and onions. Add beef, onions and curdled milk to noodles and stir well. Add salt and pepper to taste, heat through and serve.

Pizza i like to munch on occasionally.


Mini pizzas

Ingredients.
English muffins
Grated chesse (based on preference)
Tomato paste or barbeque sauce (again on preference)
Favourite toppings. (i prefer ham, bacon and pineapple. But you can put anything on it really)

Method
Set oven to 220 degrees celcius
Cut muffins in half.
Spread the base with your sauce (i prefer thick tomato)
Sprinkle a bed of grated cheese.
Place toppings, i prefer to go in order of biggest on bottom to smallest on top. (i prefer pineapple, bacon then ham.)
Top off with another sprinkling of grated cheese.
Place in oven (with suitable tray of course) for roughly 10-15 minutes. Use best judgement for when cheese and the other ingredients are properly cooked.

I find that 4-6 is the average number per person. You can always make more as needed. It is a rather simple recipe but that makes it easy to make and they are quite tasty.
I prefer to make mine as hawaiian's with thick tomato paste, cheese, ring of pineapple topped with bacon, ham and more cheese.