#Braised Rabbit Pie

[aurora--sky]

Tłumaczenie 12 potraw od @brazenlotus

Dwanaście potraw z kategorii Domowe [Homestyle].

➝ data tłumaczenia: 23.11.2024

🧀 Kula serowa z krakersami 🍦 Cannoli 🫓 Chipsy tortilla z serem 🧅 Zupa cebulowa

🥘 Tartiflette 🌈 Tęczowy tort warstwowy 🩵 Tort „Tęczowe niebo” 🐇 Pasztet z duszonego królika

🥬 Duszone ziemniaki z kapustą 🥚 Jajka faszerowane 🥧 Irlandzkie ciasto jabłkowe z sosem custard 🍲 Jagnięcina duszona z ziemniakami i cebulą w gęstym sosie

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➝ zgłoś błędy przez formularz lub ask ➝ gdy tłumaczenie nie działa ➝ lista moich tłumaczeń ➝ co aktualnie tłumaczę/aktualizuję ➝ tou ➝ kup mi kawę

📂 POBIERANIE 📂

Classic Cheeseball - SFS Cannoli - SFS Chips and Queso - SFS French Onion Soup - SFS

Tartiflette - SFS Rainbow Layer Cake - SFS Rainbow Sky Cake - SFS Braised Rabbit Pie - SFS

Colcannon - SFS Deviled Eggs - SFS Irish Apple Cake with Custard Sauce - SFS Irish Lamb Stew - SFS

[tastesoftamriel]

The Cheydinhal Bridge Inn

The Niben's best kept secret, specialising in Cheydinhal's signature Dunmeri fusion

Morndas

Harlun's Watch famous beef pie, with tender beef brisket, Harlun's Watch Stilton, locally-foraged mushrooms, and a wickwheat crust

Tirdas

Hlaalu-style ash-baked chicken, with fresh roasted vegetables from Cheydinhal Market

Middas

Corbolo River grilled salmon, with a sweet teriyaki glaze, pickled comberries and radish, and egg fried saltrice

Turdas

Nibenay Basin wild rabbit, braised in port, sujamma, and served with ash yam gratin

Fredas

Cheydinhal roast goose, with plum and comberry sauce and creamed hacklo-lo

Loredas

Lake Arrius creamy slaughterfish and mudcrab bake, served atop cheesy saltrice

Sundas

Jerall Mountains venison roast, with black pepper gravy and spicy ash yam wedges

[edwinspaynes]

james & cordelia and thomas & alastair go on a double date night. what do they do? what restaurant do they go to? what food do they order? where do they go afterwards? 👀

OOOH YES I LOVE THIS ASK and saved it until I finished work so I could devote attention to it

OKAY so. SO. I think that they go to dinner first at a nice restaurant, you know, for the romantic vibes. Also because let's be real they can afford it on any given day. I'm thinking that they go to Kettner's Townhouse since Matthew is away on his Voyage (and that's why it ain't a triple-date), Oscar Wilde went there, and Alastair thinks it would be funny to write a fire-message on his napkin critiquing the ambiance that Wilde enjoyed.

Looking at the menu, I think that their orders would be:

Marinated olives to split as a starter between them - Cordelia keeps pitting them with her fingers so James can eat the pimentos which he likes, and Alastair is ashamed to be dining with them

Rabbit rillettes, toast and cornichons for James. I think he likes to try different meats a lot, and game meats would be something he was into trying

Soft polenta, braised escarole, wild garlic and sheep’s ricotta for Cordelia. She's super into the cheese, and James swipes some off her plate and she giggles and wipes the sauce away with her finger

Burrata, marinated peppers and Calabrian chilli honey for Alastair (who sits there explaining how amazing it is to combine sweet and spicy flavours)

Chicken, leek, and bacon pie, hispi cabbage to share for Thomas (it's canon that he likes chicken a lot in Chain of Iron). He shares the cabbage with Alastair of course.

Chocolate mousse, olive oil and sea salt for James and Cordelia's shared dessert

Tiramisu for Thomas and Alastair's shared dessert

After dinner and a hilarious Matthew-and-Alastair fire-message exchange, they all head off to wander about the Strand. They have a fun time ducking into various small shops and 100% eat even more dessert from confectioner shops.

Then, they attend a candle-light concert in one of London's concert halls before heading home!

[yestosayyes]

menu at my restaurant:

barry's tea possibly like at e pellici's from a big tea urn thing everyday something like egg drop soup or braised beans and rapa w big chunk of bread for a cheap price pickled mackerel on soda bread mutton pie shepherd's pie rabbit rilette pierogi ruskie steamed potato with butter, cabbage bacon(pickled) or in summer cold on plate w potato and braised zucchini spice beef sandwich, cow tongue sandwich soda bread marmalade specials: tripe and drisheen, rabbit and prune stew, venison and red cabbage etc. desserts will be like: jelly, cream, ice cream, souffle, rum baba, rice pudding, lamington, monte carlo biscuit, apple tart, rhubarb sponge, barmbrack and curney loaf avail all the time, pav somehow perform a miracle and import beamish

[thewolfparadox-things]

Simple Menu for a Small Feast of Hircine

Simple Menu for a Small Feast of Hircine

Appetizers

Venison Carpaccio - Thinly sliced venison drizzled with olive oil, balsamic vinegar, and Parmesan cheese.

Wild Boar Skewers - Grilled wild boar skewers served with a sweet and sour dipping sauce.

Smoked Trout Dip - Smoked trout blended with cream cheese, dill, and lemon juice. Served with crackers or bread.

Main Course

Roasted Stag - A whole roasted stag with all the trimmings, including roasted vegetables and potatoes.

Grilled Elk Chops - Grilled elk chops served with a mushroom and demi-glace sauce.

Braised Rabbit - Braised rabbit in a red wine sauce with herbs and vegetables.

Side Dishes

Roasted Root Vegetables - Carrots, parsnips, and turnips roasted in olive oil with herbs.

Wild Rice Pilaf - Wild rice pilaf with mushrooms, onions, and garlic.

Green Bean Casserole - Green beans baked in a creamy mushroom sauce.

Dessert

S'mores - Roast marshmallows over the campfire and make s'mores with graham crackers and chocolate bars.

Apple Pie - Homemade apple pie with a flaky crust and warm apples.

Huntsman's Pie - A hearty pie filled with venison, potatoes, and vegetables.

Drinks

Beer - A selection of your favorite beers, including some craft beers and local brews.

Wine - A selection of red and white wines, including some that pair well with the food on the menu.

Non-alcoholic beverages - A variety of non-alcoholic beverages, such as water, soda, and juice.

This menu is simple, yet hearty and satisfying. It is perfect for a small feast of Hircine held outdoors. The dishes are all easy to prepare, and they can be cooked over a campfire or on a grill.

[pantachorei]

@spurhill : Boothill has stayed true to his promise, and made quite the meal for Ratio. Though there's no fancy plating like there would be in a restaurant, it was a nice, hearty plate of vegetables, braised rabbit, and some bread with a small bowl of berries and nuts on the side.

He also gets a cup of water. The sweet potato pie on the counter behind him seems pretty fresh too.

"Bone apple tea, Adonis."

…   bone,   what   now   ?

while   he   certainly   appreciates   the   meal,   lacking   the   fancy   set-up   as   it   may   be,   he   is   slightly   puzzled   regarding   the   exclamation.   ❛    that   is   not   a   real   saying,   ❜   he   points   out,   but   makes   his   way   over   to   inspect   the   meal   briefly,   before   wandering   up   to   the   ranger.   a   hand   finds   his   cheek,   and   an   appreciative   kiss   is   pressed   to   his   lips.   ❛    thank   you.   it   smells   lovely.   ❜

[kineats]

Sorry for missing the meat part of that request! I'm gonna do that rn!

Venison Stroganoff

Venison Stew

Mutton Casserole

Simple Mutton Stew

An Awesome Mutton Stew

Hare with Pine Nuts and Sultanas

Slow Cooked Hare Hash and Eggs

Blueberry Bison Chili

Bacon Wrapped Bison Meatloaf

Cedar-Braised Bison

Game Pie

Rabbit Chasseur

I hope this helps!!

Hi! do you think you could do something for a black bear? mostly meat based and fish please! i also don't like tomatoes or onions! tysm!

Sorry this took so long, friend!! Here's some Black Bear recipes!!

Surprisingly, black bears are mostly herbivorous, getting protein from bugs and very occasional fish! Berries, Grasses, Plants, and Honey are the main staples. Let's see what I can do!

Honey Jelly

Honey Scones with Rhubarb Compote

Honey Feta Orzo

Honey Soy Fried Veggie Rice

How to Cook Wheat Berries

Rye Porridge with Blackberry Compote

Barley Breakfast Porridge

Rye Porridge with Morels

Whitefish with Lemon and Herbs

Cooking with Borage

Spring Onion Soup

Wild Garlic Soup

Easy Zucchini Salad

Herby Greens & Strawberry Salad

Seven Herb Soup

Forsythia Syrup

Elderberry Syrup

More Elderberry Recipes

Dewberry Cobbler and Sherbet

One Bowl Lemon Blueberry Bread

Baked Nectarines with Pistachios

Ricotta Panna Cotta With Nectarines and Honey

Berry Chia Pudding

Protein Apple Crumble

[whimsical-twist]

Alice in Wonderland!

This set was way too cute. I regret not buying a checkered table cloth 😆

Macaron Flavours:

Eat Me cookies - Thai Milk Tea

White Rabbit - Expresso Mocha

Dinah - Matcha

Alice - Earl Grey Lemon

-Cheshire Cat: Red Velvet Bento Box Cake

-Drink Me Potion: Blue Curacao Pineapple Jelly

-Queen of Hearts: Milk Tea Cheese Cake

A close up of my Queen of Hearts Milk Tea Cheese Cake! It was hard to get a clean line with the mirror glaze, my hands suck. But I love it still.

Which dessert would lead you down the rabbit hole? The Macarons entice me for sure.

Savoury Menu!

Card Suits - Chicken & Vegetable Dumplings

Cheshire Cat - Braised Korean Short Rib Puff Pastry

Tea Party Cups - Crab Ragoon (completely edible tea cups, road signs and hat!)

Pocket Watch - Japanese Beef Curry Pot Pie

I wish I had better lighting :')

[travelingbytastebuds]

COLONIAL AMERICA WHERE: City Tavern Restaurant (138 S 2nd St, Philadelphia, PA 19106) *has since permanently closed* When I very excitedly told my less enlightened ethnocentric ex-fiancé about my plan to eat a different food from every country in the world, he complained and asked me why I didn't start with America first. So I told him, "Well... that's not the point of this experience. I want to adventure to new places, see what else is out there and--" "I know, I know," he sounded like he was rolling his eyes at me over the phone. "I just don't know why you didn't put America first." I was a little caught off guard by how close-minded he was being, but the more I thought of it I came to the conclusion that I HAD put America first. For the first 35 years of my life, I had been eating hamburgers, hot dogs, chocolate chip cookies, apple pie, mac and cheese, fried chicken, banana splits, clam chowder, ect for nearly four decades! I have done the American leg of this tour to tastebud death.

I mean... that was part of the problem. I was bored of eating the same old thing for the rest of my life. Hamburgers are delicious, but just how many of them can you eat before you want MORE... before you want to try Senegalese thieboudienne, Korean kimbap, Mongolian buuz, West African domoda, Peruvian ceviche, Spanish tapas? The world does not come in one flavor-- nor should it ever! Also, the more I thought of it, I had also done a very colonial American restaurant. City Tavern was one of my favorite cosplaying finds when I was living in Philadelphia one spring, so much so that I literally took my fiance there when we were together. FFS, this man can't remember anything! We did colonial American. He was sitting right there for the damn meal! But I digress... I don't remember what we ate that night, but the bread in that place was amazing. The menu offers things like cornmeal fried oysters, New England corn chowder, seafood melange, turkey pot pie, veal, venison, braised rabbit, apple-wood smoked pork chop (I think that's what I got actually), lobster pie, ect. Some of these recipes came from Thomas Jefferson's own cookbook (though he definitely was not the one who wrote it going by history). But that bread, wow... it just melts, just melts in your mouth so well... The tavern itself was built in 1772 to be "a large and commodious tavern" worthy of the largest and most prosperous city in all the colonies, Philadelphia. For over two hundred years it continued to operate, still keeping the old decor and colonial garb, until the pandemic hit the city hard and even hundreds of years of history could not compete with covid-19. When I heard about that, my heart just about broke. No more time traveling restaurant... There is a colonial American restaurant in Charlottesville, Virginia by the name of Michie Tavern, but my first love will still be City Tavern Restaurant of Philadelphia. PS. My ex is dumb.

[bookbornexiv]

something good

(#12: tooth and nail)

“You not going to eat that?”

Laurant, polishing his plate clean with a shred of fluffy white bun, now turned his laser focus and wolf-yellow eyes to his neighbour’s untouched plate. Sui had been staring miserably at his food until the question came; he pushed it over the table immediately. “I can’t. Not in front of her.” He looked sadly at the chicken, though his eyes grew wide when he realized she had settled in Laurant’s lap to preen herself. He reached for his plate to pull it back, but Laurant was already eating from it, and growled at the motion. Sui sat on his hands, face downcast.

“What’s that?” You’re daft.” Laurant spoke with difficulty around the entire braised chicken foot he’d put in his mouth. The chicken bokked disapprovingly, as a proper lady might tut her tongue, but it seemed more of a comment on his manners than what he was eating. “You want the mushrooms?” He grudgingly inched the plate a little ways back to Sui.

“It’s not about the.. I’m not hungry.” Sui winced as his stomach rumbled in disagreement. “You’re eating someone’s feet!” He looked at the chicken for moral support, but only caught her trying to filch a mushroom from the plate. Or a fellow chicken’s foot. It smelled amazing; simmered slowly for hours with all sorts of herbs and fragrant oils. But he could not refrain from peeking at the chicken’s dainty little foot that stuck out from under her green feathers, claws neatly tucked aside so she would not scratch the lap she roosted on.

“Didn’t hear this when you were stuffing your face with eel pie.” Laurant spoke with all the venom of a man who had not quite gotten his share of said eel pie. “You ate someone. Couple someones. Mother Miounne’s generous with her stuffings. Not that I would know. Hardly got a taste. Did you?” Laurant asked this last question of the chicken, who screamed as if just remembering Sui’s betrayal.

“Eels aren’t.. Fish aren’t.. I can’t explain! It’s wrong. The Matron made us...”

“You got your head in the clouds talking to your Lady too much,” Laurant said, spitting out bits of bone and crunching cartilage with equal relish. “Thinking the goddess o’ life’s sweet and kind and merciful. Merciful.. Nothing merciful about life. Everything fighting tooth and nail for a mouthful of food, a drink of clean water. For a place to rest, to raise a little ‘un.. You come down some time, walk around in the forests when it’s dark.. you’ll see all sorts of things. Caught this one picking at a deer’s corpse once.” He gave the chicken in his lap an indulgent bop on her head. “Cute little things, rabbits and squirrels, all nose deep in carrion too. Besides... didn’t your Matron make fish too? They’re also Her creatures then.”

He paused, the sharp lines of his gaunt, predatory face softening for a moment as he ruffled the chicken’s feathers, rough voice almost lilting cheerfully, as if preparing to read a story to a child.

“You know, I heard, out in the seas, there’s these big fish, big as a house, big as a village.. and when they die they become a feast for all the other fishies. A little festival of death and joy. And I think it’s neat. Dying knowing you’ll do something good for someone else when it’s your time to go. Something most people worry they won’t be able to say.” He grinned, his teeth clean as the bones he’d spat out, smacking his lips in satisfaction. “Don’t know if I’d make good eating, and I don’t want to go, but I like thinking about that. Do something good for someone else when it’s my time to go.” He lowered the plate to offer it to the chicken, who did indeed peck at a foot and a mushroom with equal curiosity.

“You can do something good now,” Sui mumbled, but there was no fight in his voice, and his head bowed low over his white-robed chest as if in surrender.

“Aye, aye.” Laurant pushed the basket of steamed buns over to him. “I promise not to tell the little witch you won’t eat her cooking. You’ll live another day.”

[fuckyeahjeremyclarkson]

When I was a small boy, we’d eat out once a year, always at the Berni Inn in Doncaster. The choices were not extensive. To start, it was either grapefruit juice or pineapple juice, and then it was breaded plaice or steak. Mind you, customers were able to choose how they’d like their meat cooked. For an hour. Or for much, much longer. The vegetables, meanwhile, went into the pot when you booked the table.

I knew this was wrong, even when I was only six, because my dad was a fanatical cook. He would cook for people all day. He cooked for the postman. He cooked for the women who worked for my mum in the barn at the bottom of the garden. And when he ran out of people to cook for, he’d make elaborate cakes for the birds.

He would rise at six so he could start cooking and I still yearn for some of the things he made. Tripe in a simple milk sauce, especially. And his roasted heart was one of the cornerstones of my childhood. Alongside Mungo Jerry, being bullied and the hedgehog-print jeans my mum made for me because Levi’s were too expensive. And which were the root cause of much of the bullying.

Later, in my teens, he would take me to London occasionally, and we’d go to a restaurant at 235 King’s Road, which was called 235 King’s Road. Or an Italian place on the Earls Court Road called Il Palio, where Bruno the owner and his chef would have furious rows all night long. And then at lunchtime, he’d take me to a place he knew in Marylebone for a salt beef sandwich.

Later, as my mum’s business started to become more successful, we’d go to San Lorenzo in Beauchamp Place and Odin’s, which belonged to Peter Langan. And I didn’t like the food they cooked because it wasn’t plain. It wasn’t simple. It wasn’t tripe in a milk sauce. It wasn’t roast heart.

Much later, AA Gill did his best to make me understand food and cooking. He would take me to places where the rabbit tasted like bacon and the pigeon like ham, and he would swoon and kiss the chef on the mouth. And I’d stare wistfully at my pigeon, thinking, “If I’d wanted something that tasted like ham, I’d have ordered ham.”

This is why I despise all provincial restaurants today. And please don’t write to tell me about a place your daughter-in-law has just opened in Penrith, because I won’t like that either. In restaurants outside London, it’s always about the chef’s ability to create a visual taste sensation. No one’s allowed to talk. You are expected to sit there in reverential silence, marvelling at how the single piece of cress is a perfect accompaniment for the bubbles in the broth.

And it’s bollocks. When I go out to eat, it’s because I can’t be arsed to do the washing-up. I want exactly what I’d make at home, only without the faff of making it. Shepherd’s pie. Spaghetti bolognaise. Lamb chops with new potatoes. And no effing sauce. I also don’t want a new concept, where I order 876 little things and then share them all with the people on the table by the loo. Or plates made from wood, or metal. I swear to God, restaurants that do this always provide cutlery that you can’t hold properly, so you can’t stab the waiter.

What a whopper: Clarkson lovingly cradles a marrow grown in the new kitchen garden at his 1,000-acre farm in Oxfordshire

What I hate most of all, though, is travelling with film crews. Because when we are abroad, they treat food as fuel. Which means we never walk the streets looking for the sort of restaurant that does home cooking well. They just eat whatever is provided at the hotel, which is almost always like the sort of food you get in Birmingham.

Nicola Formby — aka the Blonde made famous by AA Gill’s reviews — is always suggesting little places in back streets that do great gnocchi on a bed of lightly killed rattlesnake, but I don’t want that. I want simple. I had roast grasshoppers in Cambodia and Burma and they were terrific. I had a trout, plucked from the stream next to my table in Croatia, and then grilled. And that was even better. But the absolute best food I’ve ever eaten was a bruschetta in Bologna. Bread. Olive oil. Tomatoes. Basil, probably, and maybe some balsamic vinegar. I can’t be sure because after smoking half a million cigarettes, my taste buds have the sensitivity of steel. All I knew is they were really good tomatoes on a really nice piece of bread.I can add another couple of things to this list of culinary triumphs. The chicken pho by a chef called Ms No at the Six Senses Con Dao island resort off Vietnam. And the Denny’s breakfast experience in any of those Reacher towns in the red bits of America.If you break a perfectly poached egg, and in Denny’s the poached eggs are always perfect, onto their hash browns, I swear you end up with a taste sensation that would stop Jesus in his tracks. I have searched the world for hash browns made the Denny’s way, but when they’re offered, the chef has always suffused them with his own twist. By which I mean “ruined them”.

I have a similar global quest to find a better eggs benedict than the one I was given at the then Regent Hotel in Hong Kong, back in 1988. So far, it’s no dice. No one gets the simplicity right. Simplicity is always the key to my enjoyment of food. It’s why, when I cook, I never use cheese unless what I’m making is cheese on toast or a cheese sandwich. This is because cheese is a powerful flavour that sits in the pan like the Russian president sits in a room full of diplomats from former Soviet states. It’s the same story with bacon. Pop that into the mix and what you always end up with is something that tastes of bacon.

“Are you not getting the delicate hints of pomegranate?”

“Nope. Just bacon.”

All of which takes me back to my dad’s roast heart. I sometimes look online for how this might be made and what I get is “roasted ox heart stuffed with a mushroom duxelle” or “beef heart braised in wine” or “lamb’s heart stuffed with lemon thyme and streaky bacon”. No. And then no again.

And nor can you serve them with a Dover sole so you have the chance for a jokey “Heart and Sole” offering in the menu. I just want heart. I like the taste of it as it is. I like the texture and all I want added is a spoonful of mashed potato to mop up the blood.

I’ve just started an internet thing called FoodTribe, on which people can share thoughts and ideas on food. And I’m going to be sharing this quest for simplicity a lot. I may even go further and start turning the stuff I grow on my farm into straightforward food that I can sell in my simple, straightforward, unheated shop.

As I write, I have three sheep that are due to go “down the road”. I feel sad in some ways, but I’m cheered by the fact that I can have their hearts. And even more cheered by the fact that I’ve accidentally grown 20 tons of potatoes. It’s going to be a supper that makes me feel young again and it will be the first I’ve grown entirely by myself.

Yes. I started a kitchen garden earlier this year and have spent the past few months taking a weird pride that the spring onions, and the carrots and the peas and especially the golden beets, all of which were grown by my own . . . ability to tell girlfriend, Lisa, and gardener, Josh, exactly what I like.I don’t know why we enjoy eating vegetables that we’ve grown ourselves more than those grown by some disinterested Mexican on minimum wage. Maybe it’s because we know we haven’t urinated on them. Or because we know that no carbon was burnt in their trip from the soil to our table. But whatever the reason, we do. And I cannot wait to do that with meat as well. It’s simplicity in its purest form.

Jeremy’s recipes will be added to the next post to avoid this one turning into an enormous monster

[brazenlotus]

Braised Rabbit Pie • Homestyle Recipe

A savory dish made with tender rabbit meat and flavorful vegetables, all baked together under a flaky crust until golden brown.

Download Info

Public Release: 28th April

[tastesoftamriel]

Chef Talviel, do you have any ideas for easy yet elegant meals that will please the palates of everyone on the Elder Council? Cost is no obstacle, since my new wife, who is a junior member of the Thalmor delegation to the Empire, and I have recently come into some funds left to me by a distant ancestor. She tells me that in the Summerset Isles, meals at celebrations and events for high-ranking nobility often consist of 14-course banquets of salads and soups. Yours, Aloysius Tharn of Cheydinhal

Dear Aloysius,

While it is true that 14-course menus are the norm in Summerset, it is not typical for there to only be salads and soups on offer (there are typically only three to four of each). After all, High Elves do need some substantial food if they're to endure 14 courses spent in each other's company. Anyway, without further ado, I hope that these recommendations help you find some inspiration. ~Talviel

Appetisers

Cold seaweed amouse-bouche, with sesame seeds and candied yuzu peel

Nut salad, with rucola and iceberg lettuce, and a mix of hazelnuts, walnuts, almonds, and pecan-butter dressing

Sashimi platter, with tuna, salmon, hake, squid, and swordfish

Soups

Palate cleansing soup, with nettle and mint

Cauliflower and feta soup, with garlic croutons

Bouillabaisse, with Rumare slaughterfish, salmon, and Gold Coast clams and lobster

Fish

Seared Topal Sea marlin, with ponzu shōyu, watercress and salmon roe

Flame-kissed scallops, with brown butter, pea mousse, and West Weald parmesan

Main courses

Smoked rabbit pie, with Shetcombe Farm vegetables and fresh cream

Braised king abalone, with rehydrated scallops, oyster sauce, and Elsweyr-style greens

Stuffed peacock, with figs, pancetta, and spiced sourdough stuffing

Butternut squash and micro-herb tortellini, with brown butter sauce, pecorino, and pine nuts

Dessert

Chili-and-dark chocolate panna cotta, with hand-rolled nougat-caramel truffles and raspberry coulis

Lemon tart, with flame-kissed brandy meringue and grand cru Russafeld Heights champagne infusion

[spaceokase]

OC Fave Food n’ Drinks

Zephrine: Dandelion wine, Braised Rabbit w/ mustard sauce

Other favorites: White wines, absinthe, macarons, soft fancy cheeses, jesuites, pickled peppers, ratatouille, persimmons, poached pears

Kajra: Stout beer, Blood sausage

Other favorites: Pretzels, apple pie, sauerkraut, apple sauce, potato pancakes, chocolate cake, most breads and sausages

Danyla: Elven brandy, Mussels fra diavolo

Other favorites: Whiskey, red wines, curries, lobster, venison, scallops, shrimp, seaweed salad, most seafood and spicy foods

Seraphi: Spiced rum, Ceviche

Other favorites: Hibiscus tea, fried plantains, passionfruit, papaya, chorizo, wild boar, carne asada

Lhoril: Elven red wine, Stuffed grape leaves

Other favorites: Calamari, tabbouleh, anchovies, flounder, trout, most fish, mint tea, lemonade, olives, baklava, grapes

Therila: Pumpkin ale, Potato leek soup

Other favorites: Blackberries, dandelion salad, scrambled eggs, glamorgan sausage, blackberry cobbler, pumpkin pie, sweets in general

Neralya: Whiskey, Chili con carne

Other favorites:  Curries, spicy foods, venison steak, roasted garlic, pancakes, sausage, bacon, doughnuts, most fried foods and fritters

[gaming-world-and-guides]

Alchemical Cooking Recipes mod for Skyrim Special Edition

Xbox Mod     Nexus

~This is not my mod that I created, but I love it so much that I want to make a guide on it and hope that people will see it and download it. This mod goes great with the Frostfall: Hypothermia Camping Survival mod by Chesko as it provides recipes to combat hypothermia. All of this information is copied from the details of the mod page. - Admin: AssassinWriter~

Description:

Alchemical Cooking Recipes is meant to give characters who do not utilize alchemy a greater reason to harvest alchemical ingredients and a provide a fair supplement to those that do. Every ingredient was given a purpose and is used as a direct or indirect cooking ingredient for new foods and drinks. Generally, the type and strength of the magic effects provided by the new items were determined by the original effects associated with one or more alchemy ingredients used, the availability of the ingredients, and how complex the recipe was. However, some items have custom effects that provide unique benefits when consumed.

How do I cook these new foods and drinks?

You will need to visit the Alchemist's Shack on the edge of the Rift. You will find a nearby campfire and cooking pot with an alchemical cookbook resting on a stump. Reading this book will offer you the option to memorize the new cooking recipes and add them to your cooking menu. If at any point you wish to remove the recipes from the menu, you will need to return to the shack and read the book again to forget everything you learned. The cookbook also offers the ability to activate a Smart Menu feature so that items will only appear in your cooking menu when you have a notable ingredient for a recipe in your inventory. Cooking ingredients added by ACR will always appear in the menu even if the Smart Menu feature is active due to some recipes relying on them to be in your inventory to appear.

***Alternatively, you can enter via console 'set ACRGlobalRecipeToggle to 1' to add all the items to the cooking menu or 'set ACRGlobalRecipeToggle to 0' to remove them.

Entering 'set ACRGlobalSmartMenuToggle to 1' will activate the Smart Menu feature and ''set ACRGlobalSmartMenuToggle to 0' will deactivate it. 

Original Creator      Reuploader

COOKING INGREDIENTS:

Powdered Bear Claw: requires Bear Claws x2

Powdered Hawk Beak x2: requires Hawk Beak

Powdered Hagraven Claw x2: requires Hagraven claw

Powdered Sabre Cat Tooth: requires Sabre Cat Tooth x2

Antler Cuttings: requires Small Antlers x2

Antler Cuttings: requires Large Antlers

Pearl Dust: requires Small Pearl

Pearl Dust x2: requires Pearl

Feather Meal x2: requires Hawk Feather

Phial of Honey x5: requires Honeycomb

Phial of Honey x5: requires Honey

Ground Slaugherfish Scales: requires Slaughterfish Scales x2

Crushed Butterfly Wings: requires Blue Butterfly Wing, Butterfly Wing

Nightshade Extract:  requires Nightshade x4

Canis Root Extract: requires Canis Root x4

Milk of Nirnroot: requires Nirnroot x2

Wildflower Nectar x3: requires Red Mountain Flower, Blue Mountain Flower, Purple Mountain Flower, Lavender

Wispmother Essence x2: requires Wisp Wrappings

Congealed Daedra Blood x2: requires Daedra Heart

Congealed Human Blood x2: requires Human Heart

Distilled Resin x3: requires Beehive Husk

FOODS:

Skooma: requires Moonsugar x2

Honey: requires Honeycomb

Bread: requires Wheat x3

Roasted Abecean Longfin: requires Abecean Longfin

Braised River Betty: requires River Betty

Blackened Cyrodilic Spadetail: requires Cyrodilic Spadetail

Seared Silverside Perch: requires Silverside Perch

Grilled Hiscarp: requires Histcarp

Steamed Mudcrab Claw: requires Mudcrab Chitin

Root Medley: requires Potato, Gourd, Creep Cluster x2, Canis Root Extract

Honey Bread: requires Wheat x3, Phial of Honey

Hunter's Stew: requires Skeever Tail, Antler Cuttings, Feather Meal, Potato, Tomato

Egg White Dish: requires Chicken Egg, Pine Thrush Egg, Rock Warbler Egg

Pheasant Dumpling: requires Pheasant Breast, Bleeding Heart, Lavender, Wheat x3

Chicken Stuffed Gourd: requires Chicken Breast, Gourd, Carrot, Leek, Scaly Mushroom, White Cap

Trapper's Gumbo: requires Pheasant Breast, Rabbit Meat, Carrot, Potato, Feather Meal

Herb Baked Horker: requires Horker Meat, Grass Pod, Blue Mountain Flower, Elves Ear

Chicken Hawk Soup: requires Chicken Breast, Powdered Hawk Beak, Canis Root Extract, Garlic, Potato

Skeever Jerky: requires Charred Skeever Hide, Salt x2

Eastmarch Apple Cobbler: requires Red Apple x2, Dragon Tongue x2, Wheat x4

Bug Soup: requires Blue Dartwing, Orange Dartwing x2, Torchbug Thorax, Bee, Crushed Butterfly Wings

Lunar Jelly: requires Luna Moth Wing x2, Moonsugar, Distilled Resin

Marshland Soup: requires Fungalpod x2, Giant Lichen x2

Roasted Mushrooms: requires Mora Tapinella, Scaly Pholiota

Creamy Mushroom Soup: requires Whitecap x2, Fly Amanita x2, Imp Stool x2

Seasoned Vegetable Soup: requires Vegetable Soup, Blue Mountain Flower, Red Mountain Flower

Nordic Clam Chowder: requires Clam Meat x2, Slaughterfish Egg, Nordic Barnacal, Ground Slaugherfish Scales

Spriggan Syrup: requires Spriggan Sap, Moon Sugar, Distilled Resin

Spicy Venison Stew: requires Venison Stew, Fire Salts

Cavedweller Pudding: requires Glowing Mushroom x3, Charus Eggs x3

Chilled Egg Custard: requires Chicken Egg x2, Frost Salt x2, Frost Mirriam

Giant's Fondue: requires Mammoth Cheese Bowl x2, Biting Ale, Powdered Mammoth Tusk

Scorched Goat Leg: requires Leg of Goat, Dwarven Oil

Hunter's Goulash: requires Venison, Potato x2, Antler Shavings x2

Hunter's Mighty Goulash: requires Hunter's Goulash, Eye of Sabre Cat x2, Powdered Sabre Cat Tooth, Powdered Bear Claw

Sweet Glazed Rabbit: requires Rabbit Meat, Phial of Honey, Distilled Resin

Witches Slop: requires Powdered Hagravan Claw, Hagraven Feathers, Namira's Rot, Blisterwort

Witches Vile Slop: requires Witches Slop, Deathbell x2, Nightshade Extract, Ectoplasm

Spicy Skeever Jerky: requires Charred Skeever Hide, Fire Salts x2

Repugnant Gruel: requires Troll Fat, Falmer Ear x2, Giant Toe, Spider Egg

Bloodmoon Pie x5: requires Human Flesh, Luna Moth Wing x2, Congealed Human Blood, Bone Meal x2

Spectral Bonemeal Paste: requires Ectoplasm, Distilled Resin, Bone meal x5

Fried Chicken Egg: requires Chicken Egg

Fried Pine Thrush Egg: requires Pine Thrush Egg

Fried Rock Warbler Egg: requires Rock Warbler Egg

Spice Bag: Elves Ear x2, Crimson Nirnroot, Crushed Butterfly Wings x2

BEVERAGES:

Bitter Steppe Tea: requires Thistle x2, Tundra Cotton x2

Biting Ale: requires Canis Root Extract, Ale

Night Stalker's Drink: requires Hanging Moss, Nightshade Extract, Sabre Cat Eye

Night Hunter's Drink: requires Night Stalker's Drink, Glow Dust x2

Mixed Berry Juice: requires Snowberry x2, Juniper Berry x2, Jazybay Grapes x2

Druadach Tea: requires Briar Heart, Juniper Berry x2

Nirn Firewater: requires Taproot, Milk of Nirnroot, Crushed Butterfly Wings

"Improved" Black-Briar Reserve: requires Black-Briar Reserve, Vampire Dust

Iced Wildflower Nectar: requires Ice Wraith Teeth, Wildflower Nectar

Valenwood Brew x5: requires Horse Meat, Raw Beef, Human Flesh

Oblivion Liquor: requires Void Salts, Congealed Daedra Blood, Spiced Wine

Mage's Warding Brew: requires Wispmother Essence, Glow Dust, "Improved" Black-Briar Reserve

Pearl Tea: requires Pearl Dust, Wildflower Nectar, Phial of Honey

Dovah's Fury: requires Pearl Tea, Dragon Scales

Pirate's Rotgut: Skooma, Ground Slaughterfish scales

Brawler's Mead: Nord Mead, Powdered Bear Claws

Brawler's Red Mead: requires Brawler's Mead, Congealed Human Blood

Dovah Tea: requires Dragon Scales, Dragon Tongue x3

DLC RECIPES:

Feather Meal x2: requires Felsaad Tern Feathers

Bone Broth: requires Boar Tusk, Horker Tusk, Salt x2

Dragon's Bone Broth: requires Bone Broth, Dragon Bone

Acrid Dog Ribs: requires Dog Meat, Soul Husk, Congealed Human Blood

Northern Salmon Chowder: requires Salmon Meat, Salmon Roe x3, Feather Meal x3, Leek

Sweet Netch Jam: requires Netch Jelly, Green Apple x2

Sweet Ash Hopper Jam: requires Ash Hopper Jelly, Red Apple x2

Potent Spice Bag: requires Spice Bag, Ancestor Moth Wing x2

Arch-Mage's Warding Brew: requires Mage's Warding Brew, Gleamblossom x2

Flower Water: requires Wildflower Nectar, Yellow Mountain Flower, Crushed Butterfly Wings x2

Smoked Boar: requires Boar Meat, Burnt Spriggan Wood, Salt

Charred Ash Hopper: requires Ash Hopper Meat, Burnt Spriggan Wood, Dwarven Oil

Seasoned Ash Hopper Leg: requires Ash Hopper Leg, Ashen Grass Pod, Garlic

Fried Hawk Egg: requires Hawk Egg

Ashen Root Medley: requires Ash Yam, Trama Root, Ash Creep Cluster x2, Spawn Ash

Noxious Mixture: requires Emperor Parasol Moss, Scathecraw x2, Chaurus Hunter Antenna

Corrosive Mixture: requires Noxious Mixture, Poison bloom

[thewolfparadox-things]

Hircine's Feast

Hircine's Feast

Hircine is the Daedric Prince of the Hunt, so it's fitting that his feast would feature hearty, gamey meats and other foods associated with the wild. Here is a simple meal plan that worshipers of Hircine might eat at a feast in his honor:

Appetizer:

Wild boar carpaccio: Thinly sliced wild boar meat drizzled with olive oil, lemon juice, and shaved Parmesan cheese.

Smoked venison terrine: A pâté made with smoked venison, pork, and herbs, served with toasted bread and cornichons.

Main course:

Roasted elk: A whole elk roasted over an open fire, served with roasted potatoes and vegetables.

Braised rabbit: Rabbit braised in red wine with mushrooms, onions, and carrots, served with mashed potatoes or polenta.

Grilled venison steak: Venison steak grilled to perfection and served with your favorite sides.

Side dishes:

Roasted potatoes: Potatoes roasted in olive oil, garlic, and herbs.

Roasted vegetables: A variety of roasted vegetables, such as carrots, parsnips, Brussels sprouts, and sweet potatoes.

Mashed potatoes: Creamy, buttery mashed potatoes.

Polenta: A hearty cornmeal porridge.

Dessert:

Apple pie: A classic apple pie, made with fresh apples and a flaky crust.

Pumpkin pie: A delicious pumpkin pie, perfect for the fall season.

Chocolate mousse: A rich and decadent chocolate mousse, perfect for a special occasion.

Drinks:

Ale: A hearty ale, perfect for washing down a feast.

Mead: A sweet and honeyed mead, perfect for celebrating.

Wine: A red wine, such as Cabernet Sauvignon or Merlot, pairs well with the gamey meats on the menu.