1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
  2. Greetings Guest!!

    In order to combat SPAM on the forums, all users are required to have a minimum of 2 posts before they can submit links in any post or thread.

    Dismiss Notice
  3. Greetings Guest! Tonights Maintenance is complete and the Stratics Community Wiki is now live. Please see this thread for more details.
    Dismiss Notice

Need your help with a project..

Discussion in 'UHall' started by Emil Ispep, Sep 24, 2015.

  1. Emil Ispep

    Emil Ispep Sage
    Stratics Veteran

    Oct 23, 2006
    Likes Received:
    Greetings everyone!

    In a game like Ultima Online, so many people and friendships have been had over the many years that this game has been active. For some, this has led to RL friendships, meet-ups, and even marriages. With a person I play with, we even got to sharing recipes.

    That got me thinking...

    What I would like to do, is put together a cookbook of sorts, full of recipes entirely submitted by the UO community. Everyone out there has a favorite food, or recipe they enjoy; why not share! I'm not picky here, any type of meal works fine. Even drink recipes or dipping sauces work for me. Pictures would be alright too. I'd like to gather several recipes for different meals and snacks throughout the day, and put everything together. Please feel free to PM me your recipe, or post below. You can also include your character name, and why you enjoy this particular recipe. Ill start it off and share one of mine =).

    Beer Cheddar Soup:

    1 small onion, finely chopped
    1 fresh jalapeno, finely chopped
    1 celery stick, finely chopped
    2 cloves garlic, minced
    1/4 cup cooked and crumbled bacon
    1/4 cup of flour
    2 cups chicken broth
    3 8oz. bags of shredded cheddar cheese
    1 cup heavy whipping cream
    1 twelve oz. bottle of Sam Adams Boston Lager
    4 tablespoons butter
    1 tablespoon olive oil

    -In a large pot, heat the olive oil and cook the onion, jalapeno, celery and garlic over medium heat until they are softened... about 9 minutes.
    -Pour in half of the beer, and let it reduce by about half.
    -Add the chicken broth, and bring to a simmer.
    -In a separate small saucepan, melt the butter. Once melted, add the flour and stir for about 2 minutes. (this is called a roux)
    -Stir the roux into the soup and let it thicken slightly... about 5 minutes.
    -Add the rest of the beer, heavy whipping cream, and crumbled bacon. Stir.
    -SLOWLY add the cheese, about half of each bag at a time, while stirring.
    -Once all the cheese has been added, let cook for about 5 minutes longer, stirring occasionally.

    Serve with pretzel rolls, or other bread for dipping. Enjoy!
    Drelkag, Tamais, PurplePotion and 4 others like this.
  2. BastianHawk

    BastianHawk Adventurer

    Aug 20, 2015
    Likes Received:
    This is a fun idea. You've caught me at a very hungry moment!! Here is one of my favorites!

    Quinoa Tabbouleh
    Makes about 7 cups, enough for 4-6 people
    1 cup dry quinoa
    1/2 red onion
    2 medium tomatoes
    2 cloves garlic
    1 bunch parsley (about 2 cups)
    1 bunch mint (about 1/2 cup)
    8 ounces feta
    1/4 cup good extra-virgin olive oil
    2 Tablespoons lemon juice
    extra lemon juice to taste
    salt to taste
    Rinse the quinoa under cool water. Bring 2 cups of water to a boil in a medium sauce pan. Add
    the quinoa and 1/2 teaspoon of salt. Turn down the heat to medium-low, cover, and cook until
    the quinoa is fluffy and chewy, about 20 minutes.
    Meanwhile, dice the half a red onion and put it in a bowl covered with water and a pinch of salt
    to soak. Cut the tomatoes in quarters and squeeze out the seeds. Dice the remaining tomato
    flesh into small pieces. Finely mince the garlic, parsley, and mint.
    Empty the quinoa into a large bowl and allow it to cool almost to room temperature. This will
    help the vinaigrette coat everything without the quinoa absorbing too much of it. The quinoa
    should feel just barely warm to the touch. You can speed this process by spreading the quinoa
    into a thin layer and stirring it occasionally.
    Once it has cooled, whisk together the olive oil, lemon juice, and a healthy pinch of salt. Pour it
    over the quinoa and stir until the grains are evenly coated. Add the onions, tomatoes, garlic,
    parsley, and mint, and stir to combine. Crumble the feta over the top and gently stir it in as well.
    Taste the salad and add more lemon juice or salt as desired.
    Serve room temperature or cold. We find that the salad is even better the next day once the
    flavors have had a chance to mingle. Serve it on its own as a side dish or with wedges of pita
    bread as a light appetizer
    old gypsy and S_S like this.
  3. MalagAste

    MalagAste Belaern d'Zhaunil
    Reporter Professional Governor Stratics Veteran Stratics Legend Campaign Supporter Royal Knight

    Aug 21, 2000
    Likes Received:
    Ok I'm game. Even though I don't cook.

    My only thing I bring when it comes to Thanksgiving dinner is the one thing I can actually make without cooking. Also keeps for the trip down pretty well. And thankfully it's only got 5 ingredients!

    Cherry Fluff (Also referred to as "Pink Fluffies")

    • Tub of Cool Whip (Can substitute light coolwhip)
    • Can of Cherry Pie Filling (Lemon pie filling and some other pie fillings work as well just needs to be in thick sauce, we've almost always had cherry though once had blueberry that wasn't bad)
    • Can of Crushed Pineapple
    • Bag of mini-marshmallows (Once or twice Mom used the colored ones.... that was nasty! Up to you though)
    • Can of sweetened condensed milk (Don't skimp on white label stuff here! Buy the Bordens... much better)

    Combine everything but the marshmallows in a LARGE bowl folding in the coolwhip and mixing well. After everything else is mixed in fold in the mini-marshmallows and then cover and cool in the fridge till mealtime.

    Easy and quick. The only way I cook.
    Uvtha, old gypsy and S_S like this.
  4. Zuckuss

    Zuckuss Order | Chaos
    Professional Stratics Veteran Alumni K^S

    Aug 1, 2008
    Likes Received:
    Man these sound delicious.

    Zuckuss' complete breakfast sandwich

    2 slices of fresh baked bread
    1 egg
    1 thick slice of country ham
    1 slice of sharp cheddar
    1 tbsp butter

    In one small pan, fry an egg, (over medium).
    In a second small pan begin frying the ham on medium heat (2-3 minutes).
    Butter one side of each slice of bread. Place butered side down next to ham.
    When ham is complete, place on bread with cheese.
    Then place egg on the ham and cheese. Use a fork to break the egg yolk.
    Place second bread slice on top. Both sides of sandwich should be golden brown.

    The result is amazing. The yolk serves as a "sauce" and the finished product will impress any guest.
    old gypsy and S_S like this.
  5. kelmo

    kelmo Old and in the way
    Professional Premium Stratics Veteran Supporter Alumni Dread Lord

    May 12, 2008
    Likes Received:
    I love this thread.
    S_S, old gypsy and Lord Frodo like this.
  6. S_S

    S_S Certifiable
    The Squirrel Empire

    Mar 8, 2012
    Likes Received:
    Cheesy Ranch Taters'

    #1. 5lb Bag Red Potatoes

    #2. 1½ Cup Sour Cream
    #3. 1½ Cup Ranch Dressing (I use homemade)
    #4. 2 Cup Shredded Cheddar Cheese
    #5. 6 slices bacon, crumbled (I use real bacon pieces/bits in a bag when in a hurry)

    #6. ½ Cup Melted Butter
    #7. 1 Cup Shredded Cheese
    #8. 6 Cups Cornflakes Cereal, crushed (will make approx. 3 cups after crushed)

    Preheat oven to 375 degrees F. Spray a 9x13 cake pan with cooking spray and set aside. Wash potatoes and cut into 1-2" chunks, leaving the skins on. Place potatoes in a large pot, fill with water and boil for 20 mins uncovered. Drain well and place cooked potatoes in the greased cake pan.

    Mix ingrediants #2 - #5 together in a medium bowl until well combined. Spoon mixture evenly over potatoes in pan. (This will melt down into potatoes as it cooks)

    Mix ingrediants #6 - #8 together in a small bowl until well combined and resembles a crumbly texture. Spoon mixture evenly over top of above mixture.

    Cover with aluminium and bake for 60 mins ( 1 hour). Uncover and bake for an additional 5-10 mins to brown the top. Enjoy!
    old gypsy and Uriah Heep like this.
  7. Larisa

    Larisa Reporting Manager
    Editor Reporter Moderator Professional Wiki Moderator Stratics Veteran Stratics Legend Editor Fallen Lords

    Sep 8, 2006
    Likes Received:
    I posted this recipe once a long time ago, I cook a LOT! Just baked a fresh cherry pie today as a matter of fact.

    This one is simple

    Taco Pie:


    1 bag of tortilla chips crushed fine
    1 egg white

    Combine in a large bowl and press into a 9 inch pie pan. Bake at 350 until brown, about 10 minutes.

    Remove from oven and let cool.


    2 pounds of ground beef
    1 small can of diced tomato
    1 jar of salsa (Mild, medium or hot depending on your taste)
    1/2 Cup of shredded Chedder cheese
    Taco Seasoning (if desired)

    Brown the ground beef, stir in tomato, salsa and cheese.
    Pour into the tortilla crust. Bake at 350 for 20 minutes.

    Remove from Oven, top with more cheese, shredded lettuce, diced tomato and sour cream.

    Enjoy! :)
    old gypsy and S_S like this.
  8. old gypsy

    old gypsy Grand Poobah
    Professional Stratics Veteran Campaign Patron PITMUCK

    Dec 18, 2010
    Likes Received:
    No-Oil Vegan Lentil Soup

    2 cups red lentils
    2 potatoes
    2 carrots
    2 onions

    Rinse the lentils well.
    Chop the veggies.
    Place all ingredients in pot and cover with water.
    Bring to boil, then lower heat, add *seasonings, and cook (covered) approximately 20 minutes (or until all ingredients are tender).
    When done, puree with stick blender.
    Garnish with fresh parsley or any fresh herbs you prefer.

    *Note: Season as desired (I like turmeric or curry, black pepper, and a dash of sea salt).
    Uvtha and S_S like this.
  9. Lady Michelle

    Lady Michelle Sprite Full SP
    Stratics Veteran The DarkOutlaws, TDO

    May 12, 2008
    Likes Received:
    Cheeseburger Salad with Big Mac Dressing
    Yield: 4 Servings

    Serving Size: 445

    Calories per serving: 25g


    • 2 tablespoons full-fat mayonnaise
    • 2 tablespoons full-fat Greek yogurt
    • 2 tablespoons ketchup
    • 2 teaspoons water
    • 1 teaspoon white vinegar
    • 1 tablespoon sweet pickle relish
    • 1 tablespoon minced white onion
    • 1 teaspoon sugar
    • dash hot sauce
    • 1 teaspoon salt, divided
    • 2 teaspoons olive oil
    • 1 large sweet onion, chopped
    • 2 cloves garlic, minced
    • 1 pound lean ground beef sirloin
    • 1 large head romaine lettuce, chopped
    • 2 large ripe tomatoes, chopped
    • 1 cup shredded sharp cheddar cheese
    • dill pickle slices (optional)

    1. In a small bowl, whisk the mayonnaise, sour cream, ketchup, water, vinegar, relish, onion, sugar, hot sauce, and a pinch of salt. Set aside.
    2. In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring frequently, until just beginning to soften, about 2 minutes. Add the ground beef and cook for about 6-7 minutes, stirring occasionally and using the spatula to crumble the meat. Add the garlic and stir constantly for 30 seconds, until fragrant. The meat should no longer be pink; if it is, continue to cook until browned. Remove pan from heat and set aside while you assemble the salads.
    3. Divide the romaine, tomatoes, and cheese evenly among four large bowls or plates. Divide the beef mixture evenly among the salads. Drizzle each serving with 2 heaping tablespoons dressing. Serve immediately.
    old gypsy, Spellbound and S_S like this.
  10. Tina Small

    Tina Small Stratics Legend
    Stratics Veteran 4H

    May 12, 2008
    Likes Received:
    Spaghetti Sauce

    This is the way my Italian-American mother-in-law taught me how to make spaghetti sauce. Serve with cooked spaghetti, penne, ravioli, etc. Note: The ingredient amounts below make enough sauce for us (3 adults and 3 kids) for at least two meals. So you can either plan on having pasta two nights in a row or put half the finished amount away in the freezer to use later.

    1 pound Italian sausage links, each cut into 1.5" to 2" long pieces
    2-3 tablespoons minced garlic (bottled is okay)
    1.5 to 2 pounds lean hamburger
    2 eggs
    3/4 to 1 cup bread crumbs
    1/2 cup grated parmesan cheese
    6 ounce can tomato paste
    Two 29-ounce cans tomato puree (or similar sized cans of diced tomatoes that you've pureed in the blender)
    Parsley, basil, oregano, salt, pepper to taste
    1/4 to 1/2 cup red wine (optional)

    Put the pieces of Italian sausage in a large stock pot/dutch oven. Pour in enough water to just barely cover the sausage pieces and add the minced garlic. Cook over medium heat, turning occasionally, while you prepare the meatballs.

    Combine the hamburger, eggs, bread crumbs, parmesan cheese, and spices (parsley, basil, oregano, salt, pepper). Roll into meatballs (whatever size you want, I usually make them about golf ball size).

    Turn the heat down to medium-low. Stir the tomato paste into the pan with the sausage, garlic, and water. Then add the two cans of tomato puree and 3 to 4 cups of water. Add spices and red wine to the sauce and stir. Carefully drop the meatballs into the sauce. After all the meatballs are in the sauce, gently press down on any that are showing above the sauce so that all of the meatballs are completely covered with the sauce.

    DO NOT STIR THE SAUCE FOR THE NEXT HOUR!! (This is very important so that the meatballs don't crumble and fall apart.) Put the lid on the pan and after about 5-10 minutes, turn the heat down to low. Let the sauce simmer for at least two hours. (I usually let it simmer on low for three hours or so.) Stir occasionally after the first hour.

    Serve with your favorite type of pasta.

    Note: If you have it, you can also throw in pieces of leftover cooked roast or steak when you add the meatballs.
    #10 Tina Small, Sep 24, 2015
    Last edited: Sep 25, 2015
    old gypsy, Spellbound and S_S like this.
  11. Gamer_Goblin

    May 27, 2015
    Likes Received:
    Hot Pocket
    old gypsy, Kolka, Uvtha and 2 others like this.
  12. Spellbound

    Spellbound Lore Keeper
    Stratics Veteran

    May 12, 2008
    Likes Received:
    Lunata is absolutely crazy about seafood and she wants to share one of her favorites...oven baked lumpmeat crabcake over arugula, cherry tomatoes, avocado, red peppers, sliced boiled egg, and bits of chervil and chives. She serves it with a mayo ketchup based louis sauce, or just a sprinkling of Old Bay seasoning and squeeze of fresh lemon juice.

    She doesn't have a set recipe for the crabcakes, just eyeballs amounts of crab meat combined with crushed crackers or breadcrumbs with mayo, egg, salt, and white pepper, and a little dijon mustard when she remembers. Then she bakes the crab cake patties on a bit of vegetable oil on a foil lined, rimmed baking sheet at 400°F until hot and golden.
    [FILE] 2015-09-24 21.30.29.jpg [/FILE]
    old gypsy and virtualhabitat like this.
  13. virtualhabitat

    virtualhabitat Lore Keeper
    Stratics Veteran

    Jan 24, 2011
    Likes Received:
    Starting at the top left: Kadala (chickpea) curry, right:Raita, bottom: Uppma

    I posted this pic back in February in the Off Topic Forum here on Stratics. My wife is a life-long vegetarian from India. We eat this particular meal often. Kadala curry and uppma are considered 'comfort food' in South India. Most people eat it for breakfast -especially the uppma. We eat it for supper.


    Raita is like a condiment and is prepared thusly:
    Plain runny yogurt (Bulgarian is best, but any will be fine)
    Fresh onion, cucumber, tomato, curry leaves, and serrano or jalapeno peppers.
    Mix as much or as little fresh veggies in the yogurt as you like. Add a little salt to taste. It is supposed to be sour!

    Kadala (chickpea) curry:

    1 large can (24 oz.) chickpeas
    1/4 tsp cumin (optional)
    1 cup red onion (more if you like)
    1 green bell pepper (capsicum)
    1 red bell pepper
    1/4 tsp tumeric
    4 tbsp coconut oil or as required
    1 dry red chili

    Start oil in hot wok. add dry chilli, onions, bell peppers, and fresh green chilli, tumeric and cumin.stir fry onions and peppers until onions wilt. Add chickpeas. stir for 3 or 4 minutes. You're done!
    This is an extremely forgiving curry. You can pretty much add whatever herbs or spices you like to taste. In India they make a herb paste beforehand to make a gravy soup-like Kadala curry. This method is what I call "quick and dirty."


    2 dry cups of quinoa or semolina cooked in advance.(semolina is traditional)
    3 or 4 tbsp coconut oil (more if required)
    1 inch length of fresh ginger -chopped or grated (I use a cheese grater)
    1 tbsp black mustard seeds
    3 sprigs fresh curry leaves
    1 cup red onion chopped
    1 dry red chilli
    1 or 2 fresh green chilli (serrano or jalapeno)
    Misc. vegetables such as peas, snap peas, cherry tomato, bell pepper, whatever fresh bits you have left in the frig, etc. About 2 cups or so. (we use leftover veggies mostly)

    Like the Kadala above, start with oil in hot wok. Add mustard seeds and dry chilli. When mustard seeds begin to pop add curry leaves, ginger, onion, and fresh chillies. stir fry 2 or 3 minutes. Add fresh veggies. Stir fry 2 or 3 minutes. Add cooked quinoa or semolina. stir fry for about 1 or 2 minutes. Your done!

    The raita is a wonderful condiment with the uppma.

    Everything here is very spicy hot. Feel free to adjust the dry chillies and fresh green chillies to cool it down -but it won't taste nearly as good!

    You can buy fresh curry leaves at an Indian market. You can also get a curry leaf tree and grow it yourself. Don't use curry powder!
    old gypsy and Spellbound like this.
  14. Elenni

    Elenni Stratics Sr. Leadership team member
    Moderator Professional Wiki Moderator

    Sep 4, 2015
    Likes Received:
    Bacon-wrapped Water Chestnuts (my kids call them "Rollie-Polies..." a favorite hors d'oeuvre on family feast days)

    • (2) cans WHOLE water chestnuts
    • (1) 12 - 16 oz pkg of thin- or medium-sliced bacon (thick doesn't work well)
    • 1C tomato ketchup
    • 1C sugar

    • Long cookie sheet or broiler pan
    • Aluminum foil (optional, but makes cleanup MUCH easier)
    • Small bowl or glass measuring cup (should be able to hold 2 cups of liquid)
    • Kitchen scissors
    • Wooden toothpicks

    1. Prepare broiler pan or cookie sheet by lining with aluminum foil, and preheat oven to 425 degrees F.
    2. In a bowl or glass measuring cup, combine ketchup with sugar and stir until well combined. Set aside.
    3. Open and drain both cans of water chestnuts.
    4. Open bacon; use scissors to cut each slice into thirds (I usually pull off stacks of 3-4 slices to cut them and then set them aside for rolling.)
    5. Wrap individual water chestnuts with 1/3 slice of bacon, covering the chestnut completely and making sure the ends of the strip meet on top; use a toothpick in each chestnut to secure the bacon so your rollie-polies don't come unraveled.
    6. Lay out your rollie-polies on your cookie sheet or broiler pan, spacing them evenly.
    7. Using a tablespoon, coat each rollie-polie with the ketchup/sugar mixture; about a half-tablespoon's worth should be enough, as it will thin and spread a bit as they cook. (Try to avoid getting too much of the mixture on the top ends of the toothpicks, as sometimes it can char them and make them weak as they cook.)
    8. Pop the rollie-polies in your preheated oven and cook for approximately 10-15 minutes, until the bacon is crisp around the edges and the sauce is bubbling hot. Remove from oven, transfer to a decorative plate and watch them disappear!

    WARNING: make sure to let these cool for a few minutes before you try one! I can't tell you how many scalded mouths we get every year because someone just has to try to steal one from the plate when I'm laying them out. They just smell so good that they can't wait to get them...
    old gypsy likes this.
  15. Slayvite

    Slayvite Certifiable
    Stratics Veteran Stratics Legend

    Jul 13, 2005
    Likes Received:
    Bacon Hotpot.

    Get a casserole dish with a lid.
    Oxo cube (beef stock)

    Peel and slice the potatoes into about 1cm thick slices,
    Layer the bottom of the casserole dish with potato,
    then cover with a layer of bacon,
    then potato ect. until the casserole dish is about 3/4 full.

    Mix 2-3 oxo cubes with water and pour over until the oxo-water just covers the mix.

    Place in the oven and cook on Gas mark 5 / 190`c or 170`c for fan assisted.
    Time to cook depends on size of dish but around 1 hour or when the top layer gets lightly browned, test occasionally for best results (the potato should crumble when pressed with a fork and not hold onto fork).

    you can add other veg to it also and experiment but I don't see the need to add anything for a lush warm winter food.

    Enjoy :)
    old gypsy and Elenni like this.
  16. Spiffykeen

    Spiffykeen Seasoned Veteran
    Governor Stratics Veteran Safe Haven

    May 19, 2008
    Likes Received:
    Okay, loosen your belts everybody. These are Bacon Cheeseburger Meatloaf Meatballs

    You need
    3lb Ground Beef (fat content of your choice)
    1lb Bacon, cut into small pieces, you can cook it a little if you want crispier bacon
    1 bunch Green Onions, cut up small
    2 cups Cheddar Cheese
    Adobo Seasoning (the kind with pepper works best as an all in one seasoning, Con Pepino!)

    So you need to preheat your oven to 350 or 375, and line a big deep baking dish with foil, as well as a cookie sheet lined with foil.

    In a big bowl you're going to layer your beef, bacon, cheese, green onions, and adobo seasoning. Layering it just makes it easier when you have to get elbow deep and smoosh it all together. Don't use all of your cheese, save some for a little later.

    Once everything has been thoroughly smooshed, you can begin making golf ball sized meatballs out of the mixture, and setting them into your deep baking dish. They can touch each other, cram all of them in there that you can.

    Now, bake them uncovered for 30 minutes. When you take them out, you'll find that they've shrunk, and they're now swimming in a delightful slurry of grease. Get some tongs, and save them! Transfer them to the foil lined cookie sheet, and sprinkle the rest of your cheese over the top, and bake them for another 10-15 minutes, until the cheese is like you want it.

    Serve them with Barbecue sauce, or ketchup and mustard

    I cook a lot of different things, most of it healthier, but people never shut up about these meatballs. Enjoy, if you're brave enough, and I deny any responsibility for Stratics users who die from infarctions.

    Also, let those pans sit overnight, and then you can usually lift the foil out and get rid of all the grease in one fell swoop
    old gypsy likes this.
  17. Angel of Sonoma

    Angel of Sonoma Certifiable
    Stratics Veteran Stratics Legend Campaign Supporter

    Feb 25, 2004
    Likes Received:
    i hate to cook. raw meat makes me queasy. true story: when my son was young, he thought the char on meats i cooked was extra flavoring.

    Chicken Tetrazinni
    1 can of Cream of Mushroom, Cream of Chicken, & Cream of Celery Soup
    1 cup chicken broth
    1 container of Onion & Chives Cream Cheese
    8 oz. of Sour Cream
    ~ 2 cups of pulled chicken
    bag of bowtie pasta (or egg noodles)
    optional: sliced mushrooms

    1. Cook pasta according to package directions.
    2. Dump soups into a pot in condensed form. Do not add water or milk.
    3. Add chicken stock & cream cheese. Add mushrooms too if you are using fresh mushrooms.
    4. Cook on medium until cream cheese is melted.
    5. Add chicken to the soup mix.
    6. Add sour cream to the soup mix & cook until the mixture is bubbly.
    7. Add salt and pepper to taste.
    8. Combine soup mixture with pasta.
    old gypsy and Keith of Sonoma like this.
  18. Elenni

    Elenni Stratics Sr. Leadership team member
    Moderator Professional Wiki Moderator

    Sep 4, 2015
    Likes Received:
    OK, I have to say I thought this was a bit of an odd project at first, but all of a sudden I'm checking the thread along about mid-afternoon to get supper ideas....

    Also makes me want to start going through my brain for other recipes. We may need sub-threads for main dishes, appetizers, etc. Oh...and one just called "Bacon." I think that goes without saying! ;-)
    old gypsy and kelmo like this.
  19. Emil Ispep

    Emil Ispep Sage
    Stratics Veteran

    Oct 23, 2006
    Likes Received:
    Many thanks for the positive feedback, and recipes everyone!
    What i am planning on doing, is putting everything togeher in a pdf, for easy downloading/printing. I also hope the folks at Stratics wouldnt mind hosting the pdf file for everyone to download.. otherwise ill put it up on a free site, and link it.
    We got some good recipes going here so far =). If anyone would like to add more, not a problem. Im going to put in a couple more myself when I get the pdf going.. im going to try and do a breakfast, lunch, dinner, dessert, snack and drink recipe. I have a few pics already from some of the dishes ive put together, so ill add those as well.
    I would also like to get the recipe for Mesannas Cream Pie (if you are reading this, hehe)
    Keep em comming everyone, and thanks again!
    old gypsy likes this.
  20. MalagAste

    MalagAste Belaern d'Zhaunil
    Reporter Professional Governor Stratics Veteran Stratics Legend Campaign Supporter Royal Knight

    Aug 21, 2000
    Likes Received:
    Best way to see if you can get that is to try @Mesanna, @Kyronix, @Bleak and see if they can rally the team to add some more awesome recipes.
    old gypsy likes this.