tag:blogger.com,1999:blog-19964212373509146792024-03-13T22:39:09.464-07:00What's Eating You? Food for GamersWelcome to "What's Eating You? Food for Gamers". While the blog isn't really just food for Gamers, it is designed around the idea of providing quick, easy and fairly not-messy food for people who have little time before a game event.Forresst!http://www.blogger.com/profile/01852082488119427473noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-1996421237350914679.post-90303788051826711102010-08-19T18:52:00.000-07:002010-08-19T18:52:00.409-07:00Time for a Gamer Friendly Tip<span style="font-size:180%;">Tip: The Fizz... of DOOM!</span><br />You've just settled down to do your level up, this should be a good one, the DM even gave you the go-ahead on that prestige class you've always wanted to try. Or you just sat down with your bowl of raid-friendly food and are preparing to group up with 24 other people to take down Arthas, you have a feeling that your gear is going to drop This Time, it's a good feeling. Or you've just finished putting the final touches on your costume for the political event of your vampiric life, you'll be crowned Prince this time For Sure.<br /><br />What better way to calm your nerves than with a nice cold can or bottle of your favorite carbonated beverage. You take a deep breath, inhale the calm, reach for your drink... crake the seal... and it sprays all over your character sheets; keyboard or costume. WHAT THE &@$#!!<br /><br />So how do you avoid the fizz? Next time try this simple technique to prevent the blow up.<br /><br />1. First set your can or bottle on a hard surface.<br />2. While the bottom of the can or bottle rests on the hard surface turn it firmly several times. If you only just dropped it, turn it a half dozen times full rotation.<br />3. Open cautiously.<br /><br />Don't believe it works? try it! grab a can of pop, shake it up and follow the steps! You'll be pleasantly surprised!<br /><br />Why does it work? not a clue. I'm sure some physics major could answer, but I can't track one down, I've got a date with Arthas.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1996421237350914679.post-87684270009240105042010-08-17T15:00:00.000-07:002010-08-17T15:00:00.654-07:00Butcher Family Shrimp and Rice Salad<span style="font-size:180%;">Shrimp and Rice Salad</span><br />Gamer rating: tabletop, larping, or even console. Not recommended for PC though.<br />Prep-time: About 20 minutes, including the time spent cooking the rice.<br /><br />Ok folks, I'm gonna let you in to a family recipe I got from my Auntie Joan. This is summer cold buffet food, and something I see and demolish at every family gathering, but have never seen outside of them. Absolutely delicious, and even little kids go nuts for it! It keeps very well, and is a perfect make-ahead dish.<br /><ul><li>2 cups Minute Rice (you could use regular rice but then it takes longer)</li><li>4 cups tomato juice</li><li>1 cup frozen peas</li><li>1/2 cup chopped celery</li><li>1/2 cup sliced green onions</li><li>1/2 cup chopped dill pickle</li><li>2 can cocktail size shrimp (I can't find canned shrimp, so I use 1 small bag)</li><li>"a little" mayonnaise<br /></li></ul><ol><li>Make 2 cups Minute rice using tomato juice instead of water. Add the frozen peas just as the rice is finished cooking, and let the rice and peas cool.</li><li>Once the rice mixture is cool, add all remaining ingredients except the mayonnaise. Stir until well mixed.</li><li>Add a little mayonnaise to moisten just before serving. Watch in amazement as it disappears.<br /></li></ol><p>This recipe is diabetic-friendly. Requires a stove, a pot and a mixing bowl.<br /></p>Credit to my Auntie Joan via <a href="http://twiter.com/ohnoforresst">Forresst!<br /></a>Forresst!http://www.blogger.com/profile/01852082488119427473noreply@blogger.com0tag:blogger.com,1999:blog-1996421237350914679.post-37374977509640720342010-08-16T08:00:00.000-07:002010-08-16T08:00:01.906-07:00Chicken Fried Steaks<span style="font-size:180%;">Chicken Fried Steaky Goodness</span><br />Gamer rating: depending on side dishes, tabletop to computer.<br />Prep-time: about a half hour<br /><br />Chicken-fried anything is a potentially trial-and-error process to get the meat just how you like it. But, breaded fried steak with gravy? Totally worth trying and error...ing :)<br /><ul><li>1 pkg of 2 cubed steaks<br /></li><li>salt, pepper, paprika, garlic power,onion powder</li><li>2 cups flour<br /></li><li>2 cups buttermilk (or milk in a pinch)<br /></li><li>2 eggs<br /></li><li>2 Tablespoons of cooking oil<span style="border-bottom: 2px dotted rgb(54, 99, 136);"></span></li><li>2 cups milk for the gravy<br /></li></ul><ol><li>Make sure meat is defrosted. Heat the oil in frying pan <span style="border-bottom: 2px dotted rgb(54, 99, 136); background: none repeat scroll 0% 0% transparent;"></span>on low.<br /></li><li>In 1 bowl mix the eggs and buttermilk.<br /></li><li>In another bowl, mix flour and seasonings to taste (use fork to combine ingredients).<br /></li><li>Dip meat in egg/milk mixture till covered. Roll it in the flour mix till coated – save remaining flour mix for the gravy.<br /></li><li>Turn pan to medium heat just before adding meat. Meat should sizzle when put in pan. Repeat process with 2nd steak.<br /></li><li>Fry on one side until <span style="background: none repeat scroll 0% 0% transparent;">golden brown</span> then flip over. Fry on other side until golden brown. Should be done. Turn heat to low and remove pan from heat. Remove meat and put on plate.</li><li>Sprinkle remaining flour mixture into the pan. Mix with grease until all grease is absorbed (be careful to not use too much flour).<br /></li><li>Place pan back on heat and SLOWLY add milk stirring all the time. Turn heat back to medium.<br /></li><li>Cook & stir until mixture thickens. Note: if it thickens really quick, add more milk, a little at a time. Should take 3 – 4 minutes to thicken. When desired thickness is reached, remove from heat.</li><li>Serve steaks with gravy over them, and side dishes of choice!<br /></li></ol><p>Requires a frying pan and a stove. This is not a special diet-friendly recipe in any way.<br /></p>Credit to Boomsplat of Khadgar!Forresst!http://www.blogger.com/profile/01852082488119427473noreply@blogger.com0tag:blogger.com,1999:blog-1996421237350914679.post-41860561890074001102010-08-15T09:25:00.000-07:002010-08-15T10:22:14.281-07:00The Dessert They Named Orange Stuff<span style="font-size:180%;">Boomsplat's "Orange Stuff"</span><br />Gamer rating: Everywhere, although you might want to be careful at the computer.<br />Prep-time: 5-10 minutes, plus 2 hours setting time.<br /><br />This recipe can be remixed easily by substituting the oranges and orange jell-o with raspberries and raspberry jell-o, and probably strawberries in the same way!<br /><ul><li>Roughly 40 oz of mandarin orange slices. (3 large or 6 small cans)</li><li>1 8 oz container whipped cream (for diabetic-friendly types, sugar-free whipped cream doesn't even change the taste)<br /></li><li>1 1 lb container of small-curd cottage cheese</li><li>1 large box sugar free orange Jell-o<br /></li></ul><ol><li>Empty mandarin oranges into a colander over the sink. Let them drain and dry while preparing the rest of the orange stuff.</li><li>Mix together the whipped cream and the cottage cheese in a mixing bowl.</li><li>Stir the jell-o powder directly into the whipped cream/cottage cheese mix. Stir well.</li><li>Gently shake the oranges to make sure they're as dry as possible. Fold them very gently into the mixture, trying not to break them open.</li><li>Put the mixture into the fridge to set and chill for about 2 hours. Enjoy!<br /></li></ol><p>Requires a colander and a fridge. This recipe can be made diabetic friendly simply by using sugar-free whipped cream. This recipe is also vegetarian-ish (there's milk products, it depends how strict a vegetarian diet)<br /></p>Credit to Boomsplat of Khadgar!Forresst!http://www.blogger.com/profile/01852082488119427473noreply@blogger.com0tag:blogger.com,1999:blog-1996421237350914679.post-49588717062575693012010-08-10T16:43:00.000-07:002010-08-10T20:23:48.481-07:00Southern Mac and Cheese<span style="font-size:180%;">Southern Mac and Cheese</span><br /><br />Gamer rating: table, lap, even in front of a monitor, if you're careful.<br />Prep-time: 15 minutes Total: 40 minutes (or slightly longer if you use one large casserole) Oven temp: 350 degrees<br /><br />I can't take any credit for creating this recipe, but I've fed it to my table-top gamer group several times, and there is never anything left in the casserole at the end of the night!<br /><br /><br />The recipe doubles well if you're feeding a crowd - just adjust the baking time to suit a bigger casserole.<br /><br /><br />Ingredients<br /><br /><br />Coarse salt and ground pepper<br /><br />1 tbsp butter, melted, plus more for ramekins/casserole<br /><br />1/2 lb elbow macaroni<br /><br />2 cups shredded cheddar (8 ounces)<br /><br />2 large eggs<br /><br />1 cup half-and-half<br /><br />1 small garlic clove, minced<br /><br />2 slices white sandwich bread, torn<br /><br /><ol><br /><li>Set a large pot of salted water to boil. Preheat oven to 350. Butter four 10-ounce ramekins (or one 1 1/2 quart casserole). Cook the pasta three minutes short of al dente; drain.</li><br /><br /><li>In a large bowl, whisk together 1 1/2 cups cheddar, eggs, half-and-half, garlic, 1/2 tsp salt and 1/8 tsp pepper. Add pasta and stit to combine; divide among ramekins (or casserole).</li><br /><br /><li>In a food processor, pulse bread and melted butter until coarse crumbs form; season with salt and pepper. Dividing evenly, top pasta mixture with the remaining cheddar and then with the breadcrumbs. Place ramekins on a rimmed baking sheet (or put casserole directly in the oven) and bake until cheese is golden and bubbling, about 20 minutes (25 - 30 minutes for a casserole). Let stand 5 minutes before serving.</li></ol><br /><p>Other info (oven, food processor, vegetarian)</p><br />Credit: Everyday Food Magazinecalantheliadonhttp://www.blogger.com/profile/00872962640536311837noreply@blogger.com0tag:blogger.com,1999:blog-1996421237350914679.post-50411096737602255392010-08-09T00:01:00.000-07:002010-08-08T23:38:09.310-07:00This just in... our winners!First let me apologize for the late draw. I got caught up in travels and forgot to make arrangements with my co-authors. But... WE HAVE OUR WINNERS! What winners you say? Why from our <a href="http://gamereats.blogspot.com/2010/07/hey-were-open-and-stuff.html">grand opening DRAW</a>! We encouraged our new readers to submit recipes and in exchange entered them in our draw. Two random winners have been picked. Here's how we did it:<br /><br><br />First I counted the number of entries (plenty of entries but only five people other than our authors who don't qualify) and used the random number generator from <a href="http://www.random.org/">random.org</a>. Then I counted down from the first submission to... the third!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 203px; DISPLAY: block; HEIGHT: 262px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5503291346317991234" border="0" alt="" src="http://3.bp.blogspot.com/_VmFRMt0DY0o/TF-eUmDD3UI/AAAAAAAAAbU/SL2KWOH-m00/s320/wey_firstprize.png" /><br />Our first winner is Boomsplat of Khadgar for <a href="http://gamereats.blogspot.com/2010/08/booms-bacon-bites.html">Boomsplat's Bacon Bites</a>! Congratulations Boomsplat! Make sure to get in touch with us at <a href="mailto:foodforgamers@gmail.com">foodforgamers@gmail.com</a> to claim your prize!<br /><br /><br />Our second place winner is... number one!<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 183px; DISPLAY: block; HEIGHT: 265px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5503292510914822690" border="0" alt="" src="http://4.bp.blogspot.com/_VmFRMt0DY0o/TF-fYYglQiI/AAAAAAAAAbc/lQ17r54-Vo0/s320/wey_secondprize.png" />Congratulations to Elise and much thanks for <a href="http://gamereats.blogspot.com/2010/07/sweet-treats-in-5-minutes-or-less.html">Five Minute Chocolate Cake</a>! Gah, the drool! Elise, please contact us at <a href="mailto:foodforgamers@gmail.com">foodforgamers@gmail.com</a> to claim your prize of three cards from <a href="http://stampoffeh.blogspot.com/">Stamp Off, Eh!</a> (You're not required to take <a href="http://stampoffeh.blogspot.com/search/label/Theme%3A%20World%20of%20Warcraft">WoW themed cards</a>, of course).<br /><br />Thank you to everyone (even our authors) that submitted recipes to get us started. Be sure to keep reading and to spread the word... we'll be having more contests as we go! Now to figure out the best way to mail a <a href="http://gamereats.blogspot.com/2010/08/beef-and-bacon-guinness-pie.html">Beef and Bacon Guinness Pie</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1996421237350914679.post-73729422752148809272010-08-08T10:14:00.000-07:002010-08-08T11:12:00.908-07:00Beef And Bacon Guinness Pie<span style="font-size:180%;">Beef and Bacon Guinness Pie</span><br />Gamer rating: Anywhere! Put it in a bowl for maximum portability.<br />Prep-time: About 10 minutes for the crust, some chill time, then about 40 minutes or so for filling and assembly. Can be frozen and reheated in about 10 minutes.<br /><br />Who doesn't love bacon? Not me! This pie recipe evolved from a basic pie crust I found on the internet. The filling is delicious, meaty and heavy, and it was originally made to feed me while I worked outside in the dead of a Canadian winter. Good thing it works just as well during raiding!<br /><br />For Filling:<br /><ul><li>About 2 pounds of ground beef</li><li>1/2 package smoked bacon</li><li>either 1/2 cup beef broth or 1/3 cup water plus 1 teaspoon beef concentrate</li><li>1 can Guinness beer<br /></li><li>1 tablespoon cornstarch</li><li>salt and pepper to taste</li><li>Optional: 1 small onion, diced</li><li>Optional: Cumin to taste</li></ul>For Crust:<br /><ul><li>2 1/2 cups flour</li><li>1/2 teaspoon salt</li><li>1 cup butter, cut into cubes and chilled hard</li><li>1/2 cup cold water<br /></li></ul><ol><li>First, combine flour and salt for crust in a large mixing bowl. Then cut in the butter until it looks like large crumbs.</li><li>Stir in the water about a teaspoon at a time until the mixture forms a ball with light pressure. Cover the dough ball with plastic wrap, refrigerate, and let sit for at least 4 hours.</li><li>When crust is ready to be worked, begin frying the bacon until very crisp. This filling will get to be pretty bulky, so use either a large pan with high sides or a wok. Remove from heat when done and set to cool on some paper towels. When they're cool enough to handle, chop the bacon into small pieces.</li><li>Fry the onion (if used) in the bacon fat until translucent, then add the ground beef to brown. Season with salt and pepper to taste, and add cumin (if used).</li><li>Once the beef is nice and brown, remove it from the pan or wok. Keep the fat in the pan. Add cornstarch to the drippings, and let cook until it bubbles up and changes colour. <br /></li><li>Now, very slowly, add the beef broth, stirring constantly. Keep stirring this mixture until it gets very thick. Then, add the Guinness the same way, stirring constantly again. When this process is over, you should have a pan (or wok) full of very dark brown gravy.</li><li>Add the beef and onion mixture back into the gravy and let it simmer while the crusts get cut out. At this point, turn on the oven t0 350 degrees fahrenheit.<br /></li><li>Pull the chilled dough ball out of your fridge. To make individual pies, I use a "Texas size" muffin tin, or small tinfoil dishes from the dollar store. This can be made into a large pie-size pie and eaten in common but it's VERY messy that way. Either way, cut smaller pieces of dough from your ball to fit your baking vessel of choice, roll it out, and drape it over the container. Push the crust into the corners of the container, then poke it with a fork all around the bottom. leave any extra crust hanging over the edge, to wrap up into a closed pie after filling.</li><li>Spoon filling into the pie, filling to just below the edge of the baking container. Wrap the crust edges over the top, leaving a steam hole but sealing the crust edges as much as possible.</li><li>Bake pies in the oven for about 20 minutes, or until the crust on top is a golden brown. <br /></li><li>These pies can be frozen, once cooled, and reheated in a microwave or toaster oven in about 5-10 minutes. If baked in the tinfoil containers, They can simply be eaten directly from the containers. If baked in a muffin tin, it's best to put them in a bowl.<br /></li></ol><p>Other info: requires a stove, a baking container of choice, a large pan with high sides or a wok, a rolling pin, and a fridge. This recipe is best made ahead of time. <br /></p>Credit to <a href="http://twitter.com/ohnoforresst">Forresst</a>!Forresst!http://www.blogger.com/profile/01852082488119427473noreply@blogger.com0tag:blogger.com,1999:blog-1996421237350914679.post-88536553492821827392010-08-03T12:01:00.000-07:002010-07-21T08:24:03.211-07:00Hey! We're open and stuff!<span style="font-size:180%;color:#ff0000;">Scroll down to see new recipes, this post will remain at the top for the duration of the contest!</span><br />Welcome! Today is the official grande opening of "What's Eating You? Food for Gamers" and in honor of the occassion we're hosting a draw!<br /><br />In order to enter the draw all you have to do is submit a recipe! You're welcome to submit more than one but you'll only be entered once. To submit a recipe simply send it to <a href="mailto:foodforgamers@gmail.com">foodforgamers@gmail.com</a>, please make sure to read our <a href="http://gamereats.blogspot.com/p/recipe-submission.html">submission guidelines</a>!<br /><br />So what are the prizes?<br /><br />First prize is a game card for one month of play for World of Warcraft*!<br />Second prize is two <a href="http://stampoffeh.blogspot.com/search/label/Theme%3A%20World%20of%20Warcraft">World of Warcraft* themed cards</a> from <a href="http://stampoffeh.blogspot.com/">Stamp Off, Eh</a>!<br /><br />The contest will remain open for the next two weeks, the draw taking place August 3rd. Winners will be posted here on the blog and contacted via email. They'll have 48 hours to respond before we redraw.<br /><br /><br /><br /><br />* "What's Eating You? Food for Gamers" is a blog open to ALL types of gamers, the prizes for this initial draw are from World of Warcraft because our first four blog authors all play that game. We hope that future prizes will not be so specific to one game.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1996421237350914679.post-2556699719610616432010-08-01T11:04:00.000-07:002010-08-08T23:36:36.984-07:00Boom's Bacon Bites<span style="font-size:180%;">Boomsplat's Bacon Bites!</span><br />Gamer rating: Anywhere!<br />Prep-time: about 15 minutes, plus a few hours of soaking time<br /><br />What could be better than bacon? How about yummy goodness wrapped in bacon? Yum! These are bite-sized, easy to eat treats, but be very careful when they come out of the microwave because they will be VERY hot!<br /><ul><li>strips of bacon</li><li>1 can water chestnuts, packed in water</li><li>Worcestershire sauce </li><li>toothpicks<br /></li></ul><ol><li>Drain chestnuts well. Place in bowl. <br /></li><li>Pour Worcestershire sauce over chestnuts until covered. Cover with lid, tinfoil, what ever. Soak in fridge at least an hour. Longer if you can manage to wait. Overnight is best. <br /></li><li>Take 2-3 slices of soaked chestnuts, wrap in slice of bacon, skewer with toothpick. Repeat as desired. <br /></li><li>Place bites on a couple paper towels. Place on plate. Microwave on high for 4 min. Check bacon. If not done, do another min. Repeat until bacon is done. <br /></li><li>WAIT, very hot treats! After they cool a minute, savor.</li></ol><p>Requires a microwave. <br /></p><p>Thanks to Boomsplat of Khadgar for the recipe!<br /></p>Forresst!http://www.blogger.com/profile/01852082488119427473noreply@blogger.com1tag:blogger.com,1999:blog-1996421237350914679.post-21207515272467011582010-07-28T23:46:00.000-07:002010-07-28T23:52:00.815-07:00DIY Fondant, from Craft Envy<a href="http://3.bp.blogspot.com/_VmFRMt0DY0o/TFEjz6psYPI/AAAAAAAAAWo/FdQx-RJ20nU/s1600/IMG_2734.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499215994820518130" border="0" alt="" src="http://3.bp.blogspot.com/_VmFRMt0DY0o/TFEjz6psYPI/AAAAAAAAAWo/FdQx-RJ20nU/s320/IMG_2734.JPG" /></a><span style="font-size:180%;">DIY Fondant</span> (with mini marshmallows!)<br />Prep-time: 10-15 minutes <div><br />Alright, so it's not technically Gamer food, but what if you're throwing a party and want to make a really cool gamer related cake!? The image shown here is from <a href="http://nv-craftenvy.blogspot.com/">Craft Envy</a>, but I've seen Warcraft and Myst themed cakes on <a href="http://cakewrecks.blogspot.com/">Cakewrecks</a> (nice cakes, not the wrecks).<br /></div><div>This isn't my recipe and I don't have permission to repost it, so if you want to see if you'll have to head on over to Craft Envy. <a href="http://nv-craftenvy.blogspot.com/2010/04/diy-fondant.html">Here's a direct link</a>.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1996421237350914679.post-52045619226832613032010-07-25T16:07:00.000-07:002010-07-25T16:13:52.729-07:00Death by Melty Chocolate<span style="font-size:180%;">Majiq's Melty Chocolate Cake</span><br />Gamer rating: It's a cake, lean away from your keyboard before taking a bite!<br />Prep time: About 10-15 minutes, plus 65-75 minutes baking time. (Preheat 350F)<br /><br />Note from the Chef: This cake is so yummy all by itself - no frosting needed! Have a slice with strawberries or raspberries on top, or (my favorite) a big scoop of vanilla ice cream on top. NOM NOM NOM<br /><ul><li>1 box dark chocolate cake mix (I suggest Pilsbury Moist Supreme Dark Chocolate Cake mix</li><li>1 box instant chocolate pudding (large box</li><li>1 (12 oz.) bag semi-sweet chocolate chunks (or half milk chocolate, half semi-sweet - your choice)</li><li>1/3 cup vegetable oil</li><li>3 eggs</li><li>1/2 cup black coffee, cooled to room temperature</li><li>1 (16 oz.) container of sour cream</li></ul><ol><li>Butter and flour a 10" bundt cake pan. </li><li>Preheat oven to 350°.</li><li>Mix together all ingredients except chocolate chunks, using either a hand mixer, or stand mixer. Mix until batter is thoroughly blended and fluffy.Fold in chocolate chunks.</li><li>Bake for 65-75 minutes, or until the cake springs back lightly when touched. cool in the pan on a wire rack. Once cooled, turn cake out onto a plate for serving.</li><li>To serve a piece, slice it and warm in the microwave for ~10 seconds. The chocolate chunks get all melty and sinful.</li></ol><p>Definitely not a diet food, but who counts calories when eating CHOCOLATE?!?</p>Thank you Majiq, I'm sure this will cause a few heart racing moments... sugar + raid night = overworked heart. It'll be FINE!!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1996421237350914679.post-175692596532960312010-07-24T07:56:00.000-07:002010-07-25T15:51:35.095-07:00Submitted Recipe: Strawberry and Rocket Salad<span style="font-size:180%;">Strawberry and Rocket Salad</span><br />Platform: Anywhere!<br />Prep-time: About 20-30 minutes<br /><br />Summertime lends itself to light, easy, delicious salads for dinner. It's also high time for strawberries. when you put the two together, the result is an unadulterated YUM! For all of us who don't recognize <a href="http://en.wikipedia.org/wiki/Rocket_%28vegetable%29">rocket</a> as anything other than what gets stuff to space, it's just arugula. But "Strawberry and Rocket Salad" just sounds cooler.<br /><ul><li>Two punnets of good strawberries<br /></li><li>Garlic (I used 1 1/2 bulbs of mild garlic)</li><li>Two bags rocket</li><li>1 bag baby spinach</li><li>Olive oil</li><li>Chocolate balsamic vinegar (I got mine from the Oil and Vinegar franchise in Cardiff but there are recipes to make your own out there too)</li><li>Black pepper to taste.<br /></li></ul><ol><li>Chop up strawberries and roast the garlic briefly - I did mine with olive oil drizzled over it, unpeeled, then snipped the ends off with scissors to squeeze the garlic out.<br /></li><li>Add garlic to strawberries and let the flavours infuse. I made the dressing and let it sit overnight, but may try putting it together fresh sometime, the texture of the strawberries will be better for it. Add the oil and vinegar, roughly about one third vinegar to two thirds oil (or to taste). Season with black pepper and toss strawberries and garlic with the rocket and spinach and serve.<br /></li><li>I may also try this sometime on ciabbatta, as an alternative light summer bruschetta style starter. May also be an idea to serve with a wedge of lemon to cut through the sweetness, so people can flavour to taste.</li><li>(Poster's Note: A compromise between infusing flavours together for a day and using fresh strawberries in the dressing would be to infuse the dressing with a portion of the strawberries, and then adding the dressing to fresh strawberries just before tossing the salad.)<br /></li></ol><p>This recipe is vegetarian and vegan friendly. Garlic can be roasted by toasting it on a dry pan, so really not much is needed in terms of special tools. This recipe is also diabetic-friendly.<br /></p>Thanks again to Cygninae of wow_ladies!Forresst!http://www.blogger.com/profile/01852082488119427473noreply@blogger.com0tag:blogger.com,1999:blog-1996421237350914679.post-70714961854081470752010-07-24T07:32:00.000-07:002010-07-25T15:52:01.718-07:00Submitted Recipe: Decadent Strawberries<span style="font-size:180%;">Decadent Strawberries</span><br />Platform: Couch or messier<br />Prep-time: about 10 minutes<br /><br />This is recipe from Cygninae of wow_ladies introduces us all to an interesting spice blend: <a href="http://en.wikipedia.org/wiki/Ras_el_hanout">Ras el Hanout</a>. As Cygninae points out, this recipe is best served with ripe, tasty strawberries, and no inhibitions. A short, sweet, and to-the-point recipe, and another delicious way to beat the summertime heat!<br /><ul><li>1 cup whipping cream</li><li><a href="http://en.wikipedia.org/wiki/Ras_el_hanout">Ras el Hanout</a> to taste (the more, the better!)</li><li>about 1 pound fresh ripe strawberries</li><li>honey for drizzling<br /></li></ul><ol><li>Whip cream with Ras el Hanout and honey until it forms stiff peaks.</li><li>Serve over strawberries and enjoy!<br /></li></ol><p>This recipe requires either a hand or stand mixer and a mixing bowl.<br /></p>From Cygninae of wow_ladies!Forresst!http://www.blogger.com/profile/01852082488119427473noreply@blogger.com0tag:blogger.com,1999:blog-1996421237350914679.post-85982021164587480092010-07-24T07:09:00.000-07:002010-07-25T15:52:23.758-07:00Submitted Recipe: Cheesy Nom-Nom Stars<span style="font-size:180%;">Cheesy Nom-Nom Stars</span><br />Platform: Anywhere!<br />Prep-time: About 40 minutes. Pre-heat your oven to gas mark 7, or 425 F (220 C)<br /><br />Scones are awesome, and when I found this recipe in my inbox, I had to try them right away. Scientific trial and all. These are delicious little scones, and while they do take a little bit longer to make than a pack of ramen noodles, this is time well-invested!<br /><ul><li>225g self-raising flour (which converts to about 2 cups)<br /></li><li>40g butter (converts to 6 tablespoons, which is 3/8 of a cup), cold<br /></li><li>150ml milk (1/4 pint)</li><li>grated aged or mature cheddar cheese (poster's note: I used about a cup)<br /></li><li>1 1/2 tablespoons caster sugar</li><li>pinch salt</li><li>powdered mustard, black pepper and rosemary or sage to taste (PN: I used a half teaspoon of each)<br /></li><li>flour for rolling out</li></ul><ol><li>Pre-grease a baking sheet and set aside.</li><li>First of all, sift the flour into a bowl and rub the butter into it rapidly, using your fingertips. Next stir in the sugar and salt, then take a knife and use it to mix in the milk little by little. Now flour your hands a little and knead the mixture to a soft dough - adding a drop more milk if it feels at all dry.</li><li>Then turn the dough out onto a floured pastry board and roll it out to a thickness of not less than 3/4 inch (2 cm) using a lightly floured rolling pin. Take a 1 1/2 or 2 inch (4 or 5 cm) pastry cutter (either fluted or plain) and place it on the dough, then tap it sharply so that it goes straight through the dough - don't twist it or the scones will turn a peculiar shape! After you have cut out as many scone shapes as you can like that, knead the dough trimmings together again and repeat until you have used it all.</li><li>Then place the scones on the greased baking sheet, dust each one with a little extra flour and bake near the top of the oven for 12-15 minutes. When cooked the scones will have turned a crisp golden brown. Cool on a wire rack and eat them slightly warm, still crisp on the outside and soft and light inside.<br /></li></ol><p>This recipe does require an oven and a baking sheet, as well as a mixing bowl and a rolling surface. (PN: I just used my cutting board with some flour on it.) If you use vegetarian cheese, the scones count as vegetarian.<br /></p>Much thanks to Cygninae of wow_ladies!Forresst!http://www.blogger.com/profile/01852082488119427473noreply@blogger.com0tag:blogger.com,1999:blog-1996421237350914679.post-73603640353925658022010-07-24T06:53:00.000-07:002010-07-25T15:52:44.127-07:00Submitted Recipe: Giggly Strawberries!<span style="font-size:180%;">Giggly Strawberries</span><br />Platform: Any<br />Prep Time: About 10 minutes, and a day's soak time.<br /><br />This is the first of a couple of recipes submitted for our contest by Cygninae of wow_ladies for our contest! All the recipes she submitted sound deeelicious but I laughed my butt off when I read the alternate name for this one, so I'm posting this one first. This recipe is very simple, alcoholic, and easy to eat.<br /><ul><li>1 bottle "average" red wine</li><li>Sugar to taste</li><li>About a pound of strawberries, washed, hulled, and cut in half<br /></li></ul><ol><li>Heat red wine in a pan, not to boiling, and add sugar to taste.</li><li>Add as many strawberries as you can fit into the pan, and turn off the heat, so the strawberries soak up the wine and sugar mixture.</li><li>Let the strawberries soak up the wine mixture overnight for maximum potency.</li><li>Can be served in a bowl or a nice glass (poster note: hell, or straight out of the pan :D ) but beware, these are some POTENT strawberries!<br /></li></ol><p>This recipe doesn't require anything special in the way of tools, and if made with kosher wine, is kosher. Also, I believe this counts as vegetarian. It is alcoholic in nature and should not be fed to minors.<br /></p>From Cygninae/Cygnet of wow_ladiesForresst!http://www.blogger.com/profile/01852082488119427473noreply@blogger.com0tag:blogger.com,1999:blog-1996421237350914679.post-12973172967810506852010-07-21T08:18:00.000-07:002010-07-21T08:22:57.499-07:00Sweet Treats in 5 minutes or less!<span style="font-size:180%;">5 minute chocolate cake</span><br />Gamer rating: it's in a mug, eat it anywhere!<br />Prep-time 5 minutes<br /><br />Note from the Chef: We use melted butter in ours, rather than oil, and chocolate chips is the way to go. We've actually whipped this up in a raid break and come back to eat freshly made hot chocolate cake at people in vent, it's that quick! It's even yummier with raspberry jam, sauce, or real berries, and cream.... <ul><li>4 tbs / 45 gms self raising flour </li><li>4 tbs / 55gms caster sugar </li><li>2 tbs / 17gms cocoa powder </li><li>1 egg </li><li>3 tbs / 43 mls milk </li><li>3 tbs / 25 mls sunflower oil </li><li>3 tablespoons chocolate chips (optional) </li><li>A small dash of vanilla extract </li><li>1 large coffee mug</li></ul><ol><li>Add dry ingredients to the mug, and mix well. </li><li>Add the egg and mix thoroughly </li><li>Add the milk and oil - mix well (don't forget the corners / edges of the mug). </li><li>Add the chocolate chips (if using) and vanilla extract, and mix again </li><li>Put your mug in the microwave and cook for 3 minutes (in a 1000 watt microwave). </li><li>The cake will rise above the top of the mug, but don't worry it’s supposed to! </li><li>Allow to cool a little, tip out onto a plate (or eat right out of the mug!)</li></ol>Credit to <a href="http://nowiamtree.wordpress.com/">Elise</a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1996421237350914679.post-75709619117380465622010-07-19T17:16:00.000-07:002010-07-19T17:21:00.916-07:00Easy to make summer recipe<span style="font-size:180%;">Pink Lemonaid Pie</span><br />Gamer rating: Table or couch, not good for desktop eating.<br />Prep-time: 2 minutes to make, several hours to freeze<br /><br />Summer is hot. This treat is a frozen apology from the gods. <ul><li>1 can of frozen pink lemonaid (or whatever juice you want) </li><li>1 tub (1 litre) of kool whip </li><li>1 can of sweetened condensed milk </li><li>2 premade graham cracker pie shells (you find these in the baking isle)</li></ul><ol><li>Mix wet ingredients.</li><li>Pour into pie shells.</li><li>Freeze.</li></ol><p>Try adding a thin layer of chocolate fudge (the kind that doesn't fully freeze) and using a raspberry juice from concentrate instead. Chocolate and raspberry, ohhhh yeah.</p>Credit: <a href="http://www.blogger.com/profile/05726809517999327341">Ruth</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1996421237350914679.post-55973778844417891482010-07-19T17:08:00.000-07:002010-07-19T17:14:36.999-07:00Jello Cookies<span style="font-size:180%;">Jello Cookies</span><br />Gamer rating: Edible ANYWHERE.<br />Prep-time: 10-15 minutes (preheat oven to 350degrees)<br /><br /><p>Cookies are always awesome... but now you can have cookies that are vibrant colors and taste like jello! These cookies can be rolled out and cut with cookie cutters for neat shapes (if desired).</p><ul><li>3/4 cup margarine or butter </li><li>1/2 cup sugar </li><li>1 (3 ounce) package Jello gelatin, any flavor </li><li>2 eggs </li><li>1 teaspoon vanilla </li><li>2 1/2 cups flour </li><li>1 teaspoon baking powder </li><li>1 teaspoon salt </li></ul><ol><li>Cream margarine, sugar, jello and eggs together in a medium to large bowl. </li><li>Add the rest of the ingredients. </li><li>Mix well. </li><li>Roll dough into little balls and place on a greased and floured cookie sheet. </li><li>Flatten each with a fork. Or... I use the bottom of a crystal brandy glass that leaves a star pattern on the cookie. Dip fork or whatever in flour to help with the sticking. </li><li>Bake 6-8 minutes at 350 degrees. </li></ol><p>Yields 2 dozen cookies (more or less). Fun tips: Make two batches (or two half batches) with different flavors and let kids make playdo style cookies. They don't mix much when baking so you can get some really neat designs. You can also make a "roll" design and slice the cookies off the roll for matching decorative cookies.</p>Credit: <a href="http://www.blogger.com/profile/05726809517999327341">Ruth</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1996421237350914679.post-71122317508905138212010-07-01T18:37:00.000-07:002010-08-08T23:36:57.924-07:00Labels Master Post (and suggestions)<span style="font-size:180%;color:#ff0000;"><strong>If you're reached this post there are no recipes under the category you selected. Please try another category.</strong></span><br /><br />Thank you for all your suggestions. Feel free to continue to make suggestions either here or at <a href="mailto:foodforgamers@gmail.com">foodforgamers@gmail.com</a>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-1996421237350914679.post-64330440555150156132010-07-01T14:00:00.000-07:002010-07-19T17:00:23.526-07:00Labels Master Post (5)<span style="font-size:180%;color:#ff0000;"><strong>If you're reached this post there are no recipes under the category you selected. Please try another category.</strong></span><br /><span style="font-size:180%;color:#ff0000;"><strong></strong></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1996421237350914679.post-83920852487421075502010-07-01T13:37:00.000-07:002010-07-19T13:58:44.569-07:00Labels Master Post (4)<span style="font-size:180%;color:#ff0000;"><strong>If you're reached this post there are no recipes under the category you selected. 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