Notify Message
#7391895 Feb 15, 2013 at 09:00 PM · Edited over 5 years ago
Commanding O...
2103 Posts
[[Alright I have this idea for us all to share recipes we make at home for ourselves. So if you have some favorite snacks, entrees, desserts etc that you think are good enough for your fellow Gnomes to actually put in their mouths, put them in this thread! Bonus points for pics of your creations! I'll start this off.]]

Chicken Noodle Soup ala Forbs
I make this a lot, particularly when the weather is chilly. Quick, easy, tasty, and cheap. Just the way I like it.

Saucepan with a lid
Cutting Board
Kitchen Knife

1 - Frozen Boneless Chicken Thigh or Breast
1 - Package Chicken Ramen
1 1/2 - 2 Cups Water

1. Measure out the water into the saucepan, and place over High heat.
2. Drop the frozen chicken into the water and put the lid on, and bring to a boil.
3. Boil the chicken for about 2 minutes or until completely thawed.
4. Remove chicken from the pan to a cutting board and dice it up. Dont worry
if its not cooked through.
5. Return the diced chicken to the water along with about 3/4 of the ramen
flavoring packet and bring back to a full rolling boil.
6. Add the ramen noodles to the pan, crumbling them into small spoon sized
pieces, stirring until they break apart.
7. Turn the heat off, bang the lid on, and let it sit for about 3 minutes, and serve.
The longer you leave it sit, the more soup the noodles will absorb.

Notes: Serves two Hoomans, or one hungry Gnome. You can add other things
to the soup when you return the diced chicken to the pan, such as chopped
green onion, frozen peas/carrots, an egg etc. Experiment, youre a Gnome!

- Forbs
"For Gnomeregan!"

#7391980 Feb 15, 2013 at 09:40 PM
Commanding O...
2103 Posts
Microwave Popcorn ala Forbs

Ok this one almost doesnt qualify as a recipe. But you see I really love popcorn
as a snack when I'm gaming. I used to buy the microwave popcorn from the store
in those foil lined bags with that yellow Mystery Grease...bad stuff, and overpriced
to boot. We can do better.

Small Paper Bag OR
Microwave safe bowl with a lid.
Microwave Oven

1/4 cup - 1/3 cup Popcorn kernels
Your favorite toppings

1. Pour the kernels into your bag or bowl and secure the top so you dont
end up with popcorn flying around your oven.
2. Microwave kernels on High Heat, about 3 minutes, listening carefully for
when the popping begins to slow to one pop every couple of seconds.
3. Remove popped corn fron the oven, add toppings and enjoy!

Notes: I've never tried the small sandwich sized brown paper bags that you
get from the store, but some people swear to me they work great. Personally
I use a microwave safe bowl with a lid. It has the added advantage that I can
put some nice olive oil or butter in the bowl with the kernels and the popped
corn absorbs it as it pops!

- Forbs
"For Gnomeregan!"

#7393504 Feb 16, 2013 at 07:51 AM
10 Posts
I smelled some noodles and I had to investigate.

I really like your recipe, Forbs, but I have one addition to it.

... 'Serves two Hoomans, or one hungry Gnome' - And half a Potnoodle.
#7393833 Feb 16, 2013 at 09:06 AM
1098 Posts
"Where in Azeroth is this Italy thing you speak of?"

I don't have any of my recipe books with me, so I can't give anything specific right now, but I can give a template to how I cook.

Sverra's methodology of cooking, or why is the spice rack empty?

The main ingredients to any dish I make generally include some sort of meat, some sort of sauce mixture, vegetables, and spices. Garlic is added to every dish (well, except desserts), and onion is generally added as well. And of course, spices, but I'll get to that in a second.

Typical materials I use is a cutting board, an ultra sharp knife that's on the large side of the scale, 1-2 pots and/or pans, and any baking material I may need.

Spices, garlic, onions, and meat if applicable will be sauteed in extra ultra triple virgin olive oil (or something like that, I don't know) until the meat is cooked and the onions is nicely caramelized.

A note on spices. This is where I heavily differentiate from recipes (which is generally what I follow otherwise) and where I feel I differ from any other cook. Spices, to me, is a way to add signature to whatever you do and can change a simple boring dish (mac and cheese!) into something mouth-watering awesome. So, hyped it enough?

You're going to start off with Mrs. Dash, of any variety. I alternate between a table blend or lemon pepper depending on the taste background I want to project. The next comes three random spices that just speak to me at the time of cooking. And yes, that's important. There is a huge list of spices that go well together. If you're not used to experimenting, I'd suggest looking at that. But for example, in spaghetti, I'll use thyme, oregano, and maybe basil. It's not the same each time. And I don't generally care if it's already in the sauce or not. Also for amounts, I generally don't measure this part. I'll throw it in until I feel satisfied, which could mean a lot or a little. Usually it's pretty visible and it's more than 1 teaspoon. Then after comes the recommended recipe spice. Like I'll put in Cajun for spicy foods, etc etc.

Once the meat is cooked, or getting there, I'll generally add in the remaining vegetables that's wanted, like peppers, tomatoes, etc. Sauce is then added if the recipe calls for, which is usually does, and while that is warming, I'll get the other stuff ready.

In honor of Forb's distaste to box mac and cheese, and Potnoodle's presence, I'll give an example.

Baked Mac and Cheese!

Pot large enough to hold however many noodles you need.
Wheat pasta
Pour about half the pot's worth of water into the pot and place it on the stove on high heat to get it to boiling. If you want to help make the boiling not so bad, add salt, but I generally skip this. Once the water is boiling, add in pasta and reduce heat to medium. Let cook for 6-8 minutes, then check. Keep cooking/tasting until the pasta is the way you want it. Remove from heat, drain, and if not done with the other steps, set aside.

Extra insides
This will be your added in vegetables, meats, etc. Lets say you're doing chicken. You've already thawed out and rinsed your chicken breasts. Grab your trusty knife and cut into small pieces. Get a good sized frying pan nice and hot, then add in olive oil, your meat, garlic, onions, and your spices (Mrs Dash, thyme,... whatever else; I just spin the spice rack until I come up with three). Green peppers are also nice to add. Cook until the meat is cooked, then set aside.

(This is from a recipe online)
Take about half a stick or 4 tablespoons of butter and melt that in a pot.
Add in the same amount used for butter of flour. Mix together.
Add in roughly 2.5 cups of milk or cream. At this point, you're glued to the stove. At no time what so ever do you want to ever stop stirring the milk. You'll want to continuously stir slowly until the milk is nice and thick.
(They call this the bechamel sauce, "one of the five mother sauces of classic french cuisine. Add in some nutmeg and white pepper to make it authentic. Sure, why not?"
Add in spices (no seriously). Imagination is the limit here, stuff like cayenne, paprika, Worcestershire sauce, etc.
Next comes cheese, which is just as important of a decision as the spices. There's hundreds of options here and each taste will come out differently. I think I used Gouda last time I did this.
Anything else? Chilli? Maybe? Another day? Add whatever you did in the second step to the sauce here and mix it well to get it all evenly coated.

So now that your sauce and noodles are done. Combine them slowly, stirring and folding as you go.
Once done, put it in a baking dish. Baking really helps shore in the sauce with the noddles. Before putting it in the oven, though, add a topping. Breadcrumbs (combined with melted butter so it'll stick)? Parmesan cheese? You want something crunchy, and it doesn't matter what.
So once the topping is done, put it in the oven at 375F for roughly 20 minutes (may be more, depending on your oven).

Enjoy. :D I really love cooking. Half following a list, the freedom to experiment, and the creation of the dish to the enjoyment of others is a very strong pull for me. I use a lot of techniques that I learned as a chemist in the kitchen, things like slowly mixing, gentle additions, etc, and it really has paid off. It's also in my blood, as I'm a quarter Italian at least. (That means I'm authentic, right? ;D)
#7480140 Mar 05, 2013 at 11:16 AM
1098 Posts
This is for Brixee. ;)

Baked Beefy Mac & Cheese
(Recipe stolen from the back of a premium Italian meatball package.) The original recipe called for double, but I didn't have a big enough dish. Cleaning accident. =(

1/2 lb fully cooked meatballs
1 box of macaroni and cheese (*casts silence on Forbidra* You can substitute your own if you'd rather, see above.)
1 can of condensed cream of mushroom soup
3/4 cup milk
1 thinly sliced tomatoe
1.5 tbs shredded Parmesan cheese

1. Bake frozen meatballs on a baking sheet in the oven at 350º for about 20 minutes.
2. Cook pasta per directions. When the noodles are cooked, drain water, and stir in condensed soup, milk, and cheese sauce
3. Place meatballs in a 1.25 qt baking/cassarole dish. I cut mine in half to cover the bottom.
4. Spoon macaroni and cheese mixture evenly over the meatball layer.
5. Lay tomatoes evenly over the top. Add parmesan.
6. Bake uncovered (same temp) for about 25 minutes.

... And I think my cheese has a greenish tint because I'm really excited about fel fire.. yeah..
#7481115 Mar 05, 2013 at 02:02 PM · Edited over 5 years ago
Commanding O...
2103 Posts
Dont have time to bake a great big cake? Try making a great little one! This is a new favorite at Casa De Forbs! Sadly I dont have anything to take pictures with.

Microwave Oven
Large Soup Mug or Microwave Safe Bowl*

3 1/2 Tablespoons Self-Rising Flour**
4 1/2 Tablespoons Sugar
1 1/2 Tablespoons Cocoa (unsweetened)
1/2 Teaspoon Vanilla Extract (optional)
3 Tablespoons Milk
1 Tablespoon Cooking Oil or Butter
1 Egg

1. Measure the dry ingredients into your mug, stir with fork until mixed.
2. Measure wet ingredients into mug. Stir gently with fork until dry ingredients are wet,
and lumps are gone.
3. Add the egg, and beat with the fork until blended. Batter will be about the consistency
of thin pudding.
4. Resist the temptation to lick the fork. Batter has raw eggs in it.
5. Cook in an 850 watt microwave oven for four minutes on High. If your microwave is
more powerful, reduce the cooking time accordingly.
6. Allow to cool for 5-10 minutes. Top with a dusting of powdered sugar, or a scoop
of ice cream for a great dessert!

*If you dont have a microwave safe mug or bowl that will hold at least two cups of liquid,
you can cut the recipe in half (except for the egg) and use a standard coffee mug.

**If you dont have self-rising flour you can use regular flour with a little baking powder
thrown in (maybe 1/2 teaspoon? You'll have to experiment).

#7481902 Mar 05, 2013 at 04:57 PM
955 Posts a general rule, I simply don't make anything elaborate and fancy. I used to do a fair amount of cooking before I got out on my own, but that's slowly gone downhill (the amount, not the quality). Mom always hated when I cooked something because I'd dirty ten times as many dishes as she would.

Anyway, one thing I have gravitated to is making my own Ice Cream. I picked up an Ice Cream Maker at a White Elephant sale a few years ago, and I usually make up a batch of Ice Cream once a year. It didn't come with a recipe book, so I had to poke around on the net to find some. After some experimenting, I came up with my own recipe for Homemade Baileys Ice Cream:

Ice Cream Maker (this is crucial)


4 cups heavy cream (I use whipping cream, myself)
3 cups whole milk
1 cup Bailey's Irish Cream
3/4 cup sugar
2 tsp vanilla
pinch of salt

Put all the ingredients in the churn, and whisk until dissolved. Put the lid on and make sure it's secure. Place churn in maker. Fill Maker with ice, and sprinkle a generous amount of coarse salt on the ice. Start 'er up. Add ice and salt as it dissolves. Depending on the make, the machine will either automatically shut off, or you will audibly hear the motor start to labor. It's done when that happens. Remover churn from maker, being VERY careful to not loosen the lid. If any of the coarse salt gets in the ice cream, it won't freeze correctly. Remove Ice Cream from churn and place into whatever container suits your needs. Let it sit in the freezer overnight for best results.

~ Brix
Make a sincere complement on a really nice mustache, and all of a sudden, she's not your friend anymore. - Marty Feldman.
#7492941 Mar 07, 2013 at 05:39 PM · Edited over 5 years ago
1523 Posts
Sparcle's Lemon-Blueberry Muffins

Prep:15 minutes Bake: 18 minutes Oven: 400

1 3/4 cup all purpose flour
1/2 cup sugar
2 teaspoons finely shredded lemon peel
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
1 8 once carton lemon or plain yogurt*
* if plain yogurt add 1 tablespoon lemon juice
1/3 cup cooking oil
1 teaspoon vanilla
3/4 cup fresh or frozen blueberries


1/2 cup sifted powdered sugar
2 teaspoons lemon juice

1. Grease twelve 2 1/2 inch muffin cups or line with paper bake cups; set aside. In a medium mixing bowl combine flour, sugar, lemon peel, baking powder, baking soda and salt. Make a well in the center of the dry mixture; set aside.

2. In another bowl combine egg, yogurt, oil, and vanilla. Add egg mixture all at once . Stir just till moistened. Fold in blueberries.

3. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake in a 400 oven for 18 to 20 minutes or till golden. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups.

4. Meanwhile, stir together powdered sugar and enough lemon juice to make a glaze that is easy to drizzle. Drizzle over warm muffins; serve warm.

Makes 12 muffins.

Serve with bacon and lots of butter. :D
#7492982 Mar 07, 2013 at 05:49 PM · Edited over 5 years ago
46 Posts
From Whistlecheek (because Tridyna's being silly and not posting one of MY recipes):

Whistle's Something Ridiculously Easy & Very Delicious:


Roasting pan with lid
Cutting board w/sharp knife
Cheese grater


4 medium Idaho Potatoes, sliced about 1/2 inch to 1 inch thick slices
Pork steaks (loin cuts; thick-cut pork chops will work, too, enough to serve however many people you're feeding or the size of your pan; 2-4 will work. You can also sub about 4-6 chicken thighs)
1 large yellow onion, sliced
Lots of Parmesan Reggiano Cheese, grated fresh (okay, okay, yeah, you can use that powdered Kraft stuff if you're doing it on the cheap. Or a domestic parmesan knockoff like Bel Giorno).
1 large can diced tomatoes
salt & pepper
1 tbsp dried oregano
1 tbsp dried basil

Preheat oven to 375 degrees F.

Put about 1/4 of the tomatoes in the bottom of a large covered roasting pan. Add potatoes. Salt & Pepper to season. Add 1/2 of the sliced onion. Add another 1/4 of the tomatoes. Add half of the dried herbs. Sprinkle Parmesan cheese generously over top.

Season pork with salt & pepper & place in pan over top of potato/onion layer. Add rest of onions & cover with rest of tomatoes. Generously sprinkle more Parmesan on top, with the rest of the dried herbs. (More parm. Ooooh, more than that. Keep going.)

(Bluntly, when I was in school, I'd use a whole container of the Kraft stuff, if that gives you any indication of "how much", but I'm a cheese-freak.)

ANYWAY...Cover and bake for 2 hours, until pork is falling apart tender. Serves 4. Or 2, with plenty of NOM NOM NOM leftovers.

(this is one of those dishes that doesn't have set amounts; my mom made this all the time for a family of 6, and it's ridiculously easy to stretch.)
"It's a dirty job, but somebody has to do it."
#7494859 Mar 08, 2013 at 05:27 AM
955 Posts
(Bluntly, when I was in school, I'd use a whole container of the Kraft stuff, if that gives you any indication of "how much", but I'm a cheese-freak.)

When I was young, the only cheese I would willingly eat came in two forms: Velveeta and Cheez Whiz. I loathed any other kind of cheese. As these things go, I now refuse to touch Velveeta (but Cheez Whiz is still acceptable), and I'll willingly try any cheese put in front of me. If the grocery store has a small sampler tray of different cheeses out, I try what they have to offer. Using this method, I've only found one cheese I didn't like. I don't even recall what kind it was, but I know it tasted exactly like the smell of gasoline. It was nasty.

~ Brix
Make a sincere complement on a really nice mustache, and all of a sudden, she's not your friend anymore. - Marty Feldman.
#7496413 Mar 08, 2013 at 11:06 AM
Commanding O...
2103 Posts
Those muffins sound awesome!

And personally I LOVE cheese (except the fake kind)! However since becoming an *ahem* slightly older Gnome, I've been trying to chill out a little on my cholesterol intake. Some of you younger Gnomes would do well to follow suit.

Remember that cholesterol, is sort of like...supremely tasty poison. It piles up in your body and slowly, almost infinitesimally reduces the ability of your circulatory system to provide life giving oxygen and nutrients to all the parts of your body that need it. And by the time the problem gets to the point where its detectable in health screenings, the damage is generally irreversible.

I would never advocate giving up on cholesterol completely because its very much a quality of life thing in my opinion. But I DO recommend being mindful of your daily intake relative to dietary guidelines, and making sure that what you DO consume is REALLY good!

- Forbs
"For Gnomeregan!"

#7649165 Apr 09, 2013 at 09:49 AM
211 Posts
Wow, you all are talented cooks! I can't wait to try some of these, especially Brixee's ice cream, as I was planning to make ice cream tonight and just happen to have some Bailey's on hand... And I second Sverra's take on spices. Mmmmm.

Easy-Peasy Chicken Stir-Fry

You're going to need:
About a pound of chicken breast or boneless thighs, sliced into thin strips or smallish pieces
About 12-16 oz. snow peas
3-4 minced cloves of garlic
For the sauce:
2 Tbs oyster sauce
2 Tbs rice wine
2 Tbs soy sauce
1 Tbs corn starch
0.5 tsp kosher salt

Whisk the sauce ingredients together in a medium bowl, then add the chicken to the bowl and stir to coat. Let that marinate for 15 or 20 minutes.
Heat a pan or wok on high, then add about a tsp of oil. Add the snow peas and stir-fry for about a minute. It's ok if you get some seared spots but these will be going back into the pan later so you don't want to overdo it. Transfer the peas to a bowl and stir the garlic into the peas.
Add a Tbs of oil to the pan and then toss in the chicken and sauce. Try to make a single layer of chicken and let it sear for a couple of minutes. At this point you might be thinking, this isn't going to be enough sauce! But wait. The chicken will release water as it cooks and keep the sauce replenished. Begin stirring the chicken until it's all cooked, another couple of minutes. Add the peas back to the pan and stir to coat with the sauce. Stir fry the whole business together for about 2 more minutes, then serve over your choice of rice.
You could probably swap out a different variety of meat, or use different veggies than peas, but then it wouldn't be 'peasy.' Green onions would probably be awesome with this but there is an onion allergy in my house so I will never know.

Chicken of Troy (or Mad Scientist Chicken)
At my house we call this 'Chicken of Troy,' because this chicken, it is so beautiful...

You're going to need:
2 boneless, skinless chicken breasts
at least 4 minced cloves of garlic
3-4 heaping Tbs brown sugar
salt, black pepper
other secret or special ingredients if you're feeling like a mad scientist

Preheat your oven to 420 F and grease a small roasting dish. Heat a pan on med-high, add 1-2 Tsp butter and brown the chicken for a few minutes on each side. Transfer chicken to the roasting dish.
Add 2 more Tbs butter to the pan and saute the garlic until it begins to turn golden. Add the brown sugar, salt, pepper, and perhaps a bit of water, then stir to combine. If you want to experiment, this is the time, because your inner mad scientist wants you to show them, show them all! What can you add to this sauce to make it sexier? A splash of bourbon? Some diced apple? Heck yeah - experiment! Bring this sauce to a simmer for a couple of minutes, then pour it over the chicken.
Bake for about 20 minutes. Bask in the sure knowledge that they will never doubt you again. Never.
#7649545 Apr 09, 2013 at 11:02 AM
980 Posts
((I think I'll throw a few out there that I occasionally make.))

Coggling's sailing or anytime snack

1 bag of medium sized M&Ms
1 bag of medium sized Peanut M&Ms
1 bag of medium sized Reeses Pieces
1 container of Peanuts or any other type of nuts
1 container of mixed nuts

take 1 galleon sized freezer bag, (or any other decent sized container) and mix together.

Step the final- Enjoy!

I have added other forms of chocolate kisses and other stuff to the mix to try it out but the above recipe is my favorite. One nice thing about this mix is it is very filling and full of protein.

"What is this world twisted?" ~LVG
#7659268 Apr 11, 2013 at 07:34 AM
52 Posts
Creole Gumbo (Slow Cooker recipe)

1- thick slice of ham diced
1- 28 oz can tomatoes
1- 8 oz can tomato sauce
1- chopped Bell pepper
1- chopped large onion
1 tsp of salt
1/2 tsp pepper
2- bay leaves
1- 10 oz pkg. of frozen chopped okra
3 to 4 pieces skinless chicken, link smoked polish-style sausage or venison sausage sliced
1 to 1 1/2 lbs. raw shrimp without heads or shells
(if you want this to have even more flavor 1/4 c bacon drippings)
Tony Chachere's Seasoning to taste

Put all ingredients except shrimp, sausage and chicken into the slow cooker and stir. Add chicken. Cover and cook on low heat for 8 hrs and then high for 4 hours. Remove the chicken and bay leaves and de-bone the chicken. Return chicken meat to the pot, add sausage and turn cooker to high. Stir in shrimp and cook for 1 hour. Serve over fluffy rice.
We ate this at our Christmas get together at Bahia Marina when we were on our sailboat, Satori. I miss those times!

One of the most powerful ideas in Lord of the Rings was how its hero defied expectations of scale; even though Frodo was small and unassuming compared to his flashier, taller companions, those qualities didn’t disqualify him from being a hero – they made him the hero. He inspired us because he never needed to pretend to be any bigger than he was.
The same could be said of Gnomes.
#7665281 Apr 12, 2013 at 09:43 AM
39 Posts
I have five kids so I have alot of great recipes that use up leftovers. When you notice alot of them piling up in the refrigerator, make wraps.

warm tortillas to room temperatures. put sliced leftover meat pulled from the bone and vegetables in a fry pan and saute with a little broth until warm. Put in tortilla with an appropriate sauce ( salsa, ranch dressing, mayonaisse). I like this with leftover fried chicken and chicken paprikash best. My husband likes it with leftover roast. any vegetables that go with the original meat dish will accent it in the wrap too, or you can use broccoli slaw. It goes with everything.
#7666227 Apr 12, 2013 at 01:12 PM
Commanding O...
2103 Posts
That actually sounds like a good idea Fijjit, although I have to admit to never having encountered broccoli-slaw in my life.

- Forbs
"For Gnomeregan!"
#7807087 May 10, 2013 at 04:38 PM
15 Posts
Happiness is discovering mah fellow gnomes like to tinker about the kitchen from time to time.
#7808987 May 11, 2013 at 06:05 AM
955 Posts
#7807087 Ozbert wrote:

Happiness is discovering mah fellow gnomes like to tinker about the kitchen from time to time.

Not speaking for anyone else, but I don't tinker in the kitchen as much as torture it.

~ Brix
Make a sincere complement on a really nice mustache, and all of a sudden, she's not your friend anymore. - Marty Feldman.
#7811010 May 11, 2013 at 02:10 PM
Commanding O...
2103 Posts
Not speaking for anyone else, but I don't tinker in the kitchen as much as torture it.

~ Brix

See, now I used to be that way (still am to a certain extent), but one day I had this epiphany. Cooking isnt this exacting science where you need to have expensive apparatus, and memorize complex recipes and follow them to the letter or else a catastrophic EXPLOSION of inedible food will result. Really its not.

Instead Cooking is at once a general skill made up of a few basic techniques, and an art form where you take other people's recipes, and use them as a jumping off point for your own personal masterpieces!

To prove my I'm typing this I am eating a plate of chocolate-chocolate chip pancakes I just finished making. They arent bad either! I didnt go from a recipe. I'm sure if I googled chocolate chip pancakes I'd find a bazillion web pages. Instead I took my basic pancake routine and started improvising! I substituted milk for water, added an egg, added what looked to me like an appropriate amount of cocoa powder (which I always have in the house now to make Warlock Cakes (recipe above)), and what looked like an appropriate amount of sugar, a dribble of vanilla extract, mixed it all up and I had my batter! As each pancake was cooking, I dropped a few semi-sweet chocolate morsels on top for good measure. I topped them with some boysenberry jam (I didnt fancy the idea of artificial maple syrup on top of chocolate) and voila!

Were they the best pancakes I ever ate...? Probably not. But they were MINE! And I already have ideas on how to improve them. And this is where you can really let your inner-Gnome out and have a ball in the kitchen. Cooking IS mad science! And who is better at crazy experiments than Gnomes, I ask you?

I challenge you Brixee! Start with a simple recipe you get online for something you really like, make it, and then...make it BETTER! Make it YOURS! What will it be hmm? Katt Kookies conceivably? Slyguy Sandwiches? Pyroblast Poutine perhaps?

- Forbs
"For Gnomeregan!"
#7846207 May 18, 2013 at 01:52 PM · Edited 5 years ago
1523 Posts
Tridyna's Wings & Wheels Cafe Strawberry-Basil Lemonade

Super easy and addictive. Perfect for a warm day.

3 cups water
6 strawberries
6 tablespoons lemon juice
3 tablespoons sugar (or sweetener)
A couple sprigs of fresh basil

Chop tops off strawberries and discard. Cut strawberries in half. Throw them in a blender. Add water, lemon juice, and sugar. Put lid on blender and blend on low for several seconds. (Lemonade will have bits of strawberry floating in it.) Tear up sprigs of basil by hand and throw in lemonade. Stir with a wooden spoon. Place blender in refrigerator for roughly 30 minutes to cool and let the flavors meld.

Pour a glass from blender and enjoy the taste of a slice of summer.