#dnd recipes

[afinickyguide]

episode 131: kender loaf 🍞🥄💖

#dnd #heroes feast #flavors of the multiverse #dnd cookbook #a finicky guide #a finicky guide to flavors of the multiverse #dnd cooking #dnd recipes #dungeons and dragons #recipe comic #dnd food #ttrpg #ttrpg food #ttrpg recipes #heroes feast cookbook #heroes feast 2 #heroes feast flavors of the multiverse #solamnia #desserts #kender loaf #four dice #vegetarian

[dungeonmastertyrant]

Everything Soup

Serves 4

Ingredients: 6 Tablespoons unsalted butter, 2 Teaspoons finely chopped fresh rosemary, 2 Garlic cloves, finely chopped, Kosher Salt, 1 Large yellow onion, chopped, 3 Rainbow carrots, peeled and diagonally cut into 3/4-inch slices, 1 Red bell pepper, cored, seeded, and cut into 3/4-inch pieces, 2 Large bay leaves, 1 1/2 Teaspoons finely chopped fresh thyme, or 3/4 teaspoon dried, 5 Cups low-sodium chicken broth, 1 Yukon gold potato (about 6 ounces), peeled and cut into 3/4-inch cubes, 4 Ounces green beans, trimmed and cut into 1-inch pieces, 1 Small leek, white and light green parts, halved lengthwise, thinly sliced, rinsed thoroughly, and drained, 3/4 Cup frozen corn kernels, 1 1/2 Cups (8 ounces) bite-size or shredded skinless pieces of home-cooked or rotisserie chicken, Freshly ground black pepper

In a small skillet over medium heat, melt 3 tablespoons of the butter. Add the rosemary, garlic, and a tiny pinch of salt and cook, stirring, until fragrant, 1 minute. Remove from the heat and set the skillet aside for the butter to infuse.

In a Dutch oven or large saucepan over medium-high heat, melt the remaining 3 tablespoons butter. Add the onion, carrots, red pepper, bay leaves, thyme, and 1 teaspoon salt and cook, stirring, until the vegetables soften, 5 minutes. Adjust the heat to medium-low, cover, and continue cooking, stirring occasionally, until the vegetable have released their juices, 8 minutes. Add the broth and potato, adjust the heat to medium-high, and bring the liquid to a simmer. Adjust the heat to very low, cover, and simmer until the potato is barely tender, 5 minutes, Add the green beans, adjust the heat to medium-high, and return the liquid to a simmer. Adjust the heat to very low, cover, and simmer until the green beans are barely tender, 3 minutes. Add the leek, corn, chicken, 3/4 teaspoon salt, and a few grinds of pepper; adjust the heat to medium-high; and return the liquid to a simmer. Adjust the heat to very low, cover, and simmer until the potato is fully tender, the green beans are tender-crisp, the leeks are wilted, and the corn and chicken are heated through, 3 minutes. Remove the bay leaves. Taste and adjust the seasoning with additional salt and pepper, if necessary.

Return the rosemary-garlic butter to medium heat to melt. Strain the butter through a fine-mesh strainer. Serve the soup, drizzling a teaspoon or 2 of the flavored butter on the surface of each serving.

Picture Credit: Nerdy Nom Noms

Source: Heroes Feast

#dnd recipes #dungeons and dragons #halflings

[ironinkpen]

"fireball this, banishment that—" do you think wizards have to call their moms for help making potions bc theirs never work quite like hers. do you think they sit there struggling to write down coherent recipes while their moms dictate based entirely on vibes and made up units of measurement like "a pinch" and "some." do you think they bicker w their moms over the proper order to add ingredients, and how no they're not going too slow, and what the hell do you MEAN it'll be done in '20-ish' minutes. do you think that when they fall in battle and need to be healed they wake up to the taste of home lingering in their mouths.

#thinking bout wizard moms #and how family potions recipes must be a FUCKING NIGHTMARE #my mom makes her rice differently literally every day I don't GET IT #dnd #but like. mostly just general fantasy

[kuuriimu]

🌌 Southern Owl 🌌

#handmade dice #dice #dnd #ttrpg #handmadedice #i updated the recipe and made them even more vibrant :3

[rollingtablesiguess]

Cookbook Rolling Table

Want to give your players a cookbook but can't decide on which one? Well, just roll a d10 and this table will do it for you! Each cookbook comes with a list of recipes. What the recipes may or may not do is up to you...

#dnd #dungeons and dragons #rollingtable #forgotten realms #dungeon master #dm #rpg #ttrpg #dice #cookbook #recipe #d10

[keepers-art-n-craft]

Lunar Pasties

Ingredients:

4 potatoes, peeled and diced

1 small onion, diced

Butter 

½ cup shredded carrots

Red pepper flakes (no direct measurements)

Cracked pepper (no direct measurements)

Garlic powder (no direct measurements)

Pinch of Salt

Premade pie dough

One egg for eggwash

Instructions:

Boil potatoes for 10 minutes or until soft. 

Into a pan add the butter to melt before adding the diced onions, carrots, red pepper flakes, cracked pepper and garlic powder. Add boiled potatoes and a pinch of salt. Stir and lightly mash everything together.

Cut pie dough in half and add spoonful of filling to one side of the cut piece. Eggwash the edge of the dough and fold the other side of the cut piece over the filling. You can use a fork or your hands to keep the edges together. Cut holes on top of the dough and cover in eggwash. Bake at 350°F (180°C) for 20 minutes.

Serve warm and garnish with parsley.

Video + recipe belongs to @quincyik on tiktok

#quincy's tavern #cooking & baking #Recipe #Main dish #Dnd #Dungeons and dragons

[thinking-about-bats-again]

Random facts and canon tidbits from Heroes’ Feast: The Official D&D Cookbook

Dwarven cuisine doesn’t use many spices because dwarves have extra-sensitive taste buds and can detect complicated flavors in simple dwarven dishes like potato leek soup and corned beef and cabbage.

Halfling dishes include community cheeses (cheese fondue), melted cheeses (grilled cheese), oatmeal sweet nibbles (oatmeal cookies), and hogs in bedrolls (pigs in a blanket).

One recipe, Elven Bread, is said to be able to sustain an adventurer for a full day with only one bite. No, it’s not like any other fictional elven breads from famous high fantasy worlds. It’s cinnamon-swirled!

Speaking of totally original, legally distinct fantasy concepts, halfling meals include “second morningfeast.”

Dragonborns live in communal clans and eat mostly meat. As a result, they invented Brazilian barbecue. (Be careful when attending one, though, as some of the meat is from humanoids.)

Tieflings are the opposite of dwarves: their taste buds are charred, so they prefer extremely strong flavors. They also have a high spice tolerance, to the point where most tiefling spices could kill a human.

Half-orcs, being nomadic scavengers, often eat insects and grubs. Sometimes, they fry them or drizzle them in chocolate.

The book includes menus for restaurants on four different worlds. The menu for The Yawning Portal, a Forgotten Realms restaurant, offers four types of cheese. Checking the Forgotten Realms Wiki, I found that all four cheeses are from previous canon material, but the funniest one is Luiren Spring, which, according to the wiki, is a hard drug for halflings.

#i honestly really recommend this cookbook #i don’t even cook but i love the worldbuilding #and the recipes are really simple #heroes’ feast cookbook #dungeons & dragons #dungeons and dragons #dnd #d&d #d&d 5e #forgotten realms #halfling #dwarf #tiefling #elf #dragonborn #lord of the rings #cooking #cookbook #bread #meat #cheese #tw drugs #drugs cw #cannibalism

[iceeericeee]

I’m just gonna… drop this here rq… *runs off to the middle distance*

Miner’s Pie

Serves 4-6

Ingredients:

Filling:

1 1/2 tablespoons olive oil

1 yellow onion, chopped

1 large leek, white and light green parts, halved lengthwise and cut into 3/4 - inch pieces

1 bay leaf

Kosher salt

2 pounds ground beef

3 garlic cloves, finely chopped

2 teaspoons finely chopped fresh thyme

4 tablespoons tomato paste

3 tablespoons all purpose flour

1/2 cup ale, such as IPA

1 cup low-sodium chicken broth

3/4 cup frozen corn, thawed

3/4 cup frozen peas, thawed

1/4 cup chopped fresh parsley

Freshly ground black pepper

Topping:

3 pounds russet potatoes, peeled, cut into 1-inch chunks, and rinsed well

3 tablespoons unsalted butter, melted

2/3 cup whole milk (or half-and-half, for a richer taste)

Kosher salt and freshly ground black pepper

1/3 cup freshly grated Parmesan cheese

2 eggs, beaten

3/4 cup coarsely grated Monterey Jack or Colby Cheese

Instructions:

Make the filling:

In a very large skillet over medium heat, warm the olive oil until shimmering.

Add the onion, leek, bay leaf, and 1/2 teaspoon of salt and cook, stirring frequently, until softened, about 4 minutes.

Add the ground beef and cook, stirring and breaking up any clumps, until no longer pink, about 10 minutes.

Add the garlic, thyme, and tomato paste and cook, stirring constantly, until fragrant, about one minute.

Adjust the heat to medium, add the flour, and cook, stirring constantly, for 1 to 2 minutes, until the flour is completely blended in.

Add the Ale, broth, and 3/4 teaspoon of salt.

Adjust the heat to high and bring to a simmer, using a wooden spoon to scrape the bottom of the skillet to loosen and dissolve any browned bits stick to the pan, until the filling is thickened but still saucy, about 15 minutes.

Add the corn and the peas and set the skillet aside, off the heat to cool slightly.

Remove the bay leaf, add most of the parsley, and stir to mix.

Taste and adjust the seasoning with additional salt, if necessary, and pepper to taste.

Scrape the mixture into a broiler-safe 2-quart casserole dish, spread evenly, and set aside.

Preheat the oven to 450* F with a rack in the upper-middle of the oven.

Make the topping:

Put the potatoes in a large pot filled 3/4 of the way with water.

Boil until potatoes come apart easily when poked with a fork, about 20 minutes.

Pour the potatoes into a strainer in the sink, and when the water has been drained completely, put potatoes into a large bowl.

Mash the potatoes with a potato masher thoroughly.

Add the melted butter and stir it into the potatoes.

Add the milk, 1 1/2 teaspoons salt, pepper to taste, and the Parmesan cheese and stir to incorporate.

Taste and adjust the seasoning with additional salt and pepper, if necessary, and set aside to cook for about 20 minutes.

Add the eggs to the potatoes and stir to incorporate.

Spoon the potatoes over the filling, spreading them evenly and making sure they reach to the edges of the casserole dish.

Sprinkle evenly with the Monterey Jack.

Place the dish on a large baking sheet and bake until the filling is heated through and the potatoes are puffed slightly, about 20 minutes.

Take out of the oven, and sprinkle with the remaining parsley and serve hot.

@heathcliffgirl1847 I hope you still have those leeks. If not, then that’s alr.

#yah #I’ve made this a few times and it’s absolutely delectable #it makes great leftovers too #i got this from a dnd cookbook #and they called it miner’s pie so #it’s basically shepherd’s pie tho #recipe #recipes #shepherd’s pie #comfort food #long post

[holy-cagnolli]

A gnoll office worker who immediately becomes the office antihero when their lunch is stolen and eaten by an unknown coworker. First, they make a medium-rare chicken sandwich because it's something they can handle, but regular non-hyenid people can't. Then, if the thief still doesn't let up, they make a DELICIOUS sandwich made out of a person and only after it's eating will they leave a note on the fridge "whichever one of you sweat producers ate my sandwich, welcome to the cannibal club." Is this a rich character concept or

#dnd oc #dungeons and dragons #gnoll #dnd dungeons and dragons #dungeon master #dnd character #dungeons and dragons character #ttrpg #ask me about my halfling recipes

[thcdoomed]

i come from a hairy family. / from kristen.

the passion (1987) || accepting [🏹]

|| @torntruth

Dronia almost chokes on her roasted cockatrice wing, it almost feels as if Kristen just said whatever she could think of to get a reaction out of Dronia. And it always seems to work. She lowers the wing, dabbing at her chin with her sleeve, and just stared at her, an incredulous look on her face. At least the time it takes her to finish chewing her food and swallowing it down gives her the time to think of what to even say in reply to that.

"Do you just speak whatever you are thinking, Kristen?" She asks as if she doesn't already know the answer.

#🏹|| dronia | bg3 verse #🗡️|| kristen #a|| answered #ad|| after dhampirism #torntruth #m|| memes #also fun fact: roasted cockatrice wings is a real dish in faerun and a recipe in one of our dnd cookbooks. we had it tonight. #well with chicken obviously

[afinickyguide]

episode 134: hot river crab bites 🦀🥖🌊

#dnd #heroes feast #flavors of the multiverse #dnd cookbook #a finicky guide #a finicky guide to flavors of the multiverse #dnd cooking #dnd recipes #dungeons and dragons #recipe comic #dnd food #ttrpg #ttrpg food #ttrpg recipes #heroes feast cookbook #heroes feast 2 #heroes feast flavors of the multiverse #appetizer #hot river crab bites #three dice

[dungeonmastertyrant]

Elven Bread

Make 2 8 1/2-inch lovaes

Ingredients: Dough: 2 packages (1/4 ounce each) active dry yeast, 1 1/2 cups whole milk, lukewarm (110 to 115), 1/2 cup honey, 2 eggs, beaten, plus 1 egg for egg wash, 1/4 cup unsalted butter, melted, 2 teaspoons kosher salt, 1 cup whole-wheat flour, 5 cups all-purpose flour, plus more for rolling

Filling: 1/2 cup sugar, 1 tablespoon all-purpose flour, 1 tablespoon ground cinnamon.

Make the dough. In the bowl of a stand mixed fitted with the paddle attachment, dissolve the yeast in 1/4 cup of the lukewarm milk. Add the remaining 1 1/4 cups milk, the honey, the 2 beaten eggs, the butter, salt, whole-wheat flour, and all-purpose flour. Mix until well combined. Switch to the dough hook attachment and mix on low speed until the dough is elastic and somewhat sticky, 8 minutes. Alternatively, you can mix and knead the dough by hand on a work surface for about 15 minutes; it's okay if it feels a little sticky.

Put the dough in a lightly greased large bowl, flipping the dough once to grease the top and bottom. Cover with a clean kitchen towel or plastic wrap and set aside in a warm place to rise until doubled in size, 1 hour.

While the dough is rising, make the filling. Combine the sugar, flour, and cinnamon in a small bowl. Set aside.

In a separate bowl, beat the remaining egg with 1 tablespoon water to make an egg wash.

Generously butter 2 8 1/2 by 4 1/2-inch loaf pans. Transfer the dough to a floured work surface, divide in half, and roll one piece into a 6 by 20-inch rectangle. Brush the dough with the egg wash, then evenly sprinkle with the cinnamon-sugar filling. Starting with one of the short sides, roll the dough into a log. Repeat with the remaining dough, egg wash, and filling. Place the logs, seam-sides down, in the prepared loaf pans. Cover and set aside in a warm place to rise until the center of the dough has crested about 1 inch over the rim of the pan, 1 1/2 to 2 hours.

15 minutes before the dough is ready to bake, preheat the oven to 400 with a rack in the middle of the oven.

Bake for 10 minutes, then lower the oven temperature to 350 and bake until the loaves are golden brown and sound hollow when tapped, 25 to 30 minutes. Remove the loaves from the pans and let cool completely on a wire rack before slicing.

Note: Brush the bread with an egg wash before sprinkling on the filling the egg wash prevents any gaps from forming the swirl while the bread bakes.

This bread works great as a midday snack, a post-dinner treat, or toasted and buttered for breakfast.

If you prefer more of a dessert bread, double the quantity of cinnamon-sugar filling.

Source: heroes Feast

#dnd recipes #dungeons and dragons #elves

[blujayonthewing]

would you just fucking look at it

#I'm gonna tip the whole pan directly into my MOUTH #you know the bit at the end of ratatouille where ego takes one bite and is instantly transported to the warmth and comfort of his youth #yeah it turns out you don't have to have grown up eating it ratatouille is just Like That #this is the recipe in the dnd cookbook ('qualinesti vegetable stew')! and it's so FUCKING! GOOD #justin cooks this one and it's kind of a lot of prep and stuff so every time he's like 'do we want a Call Nessie' I'm just 🥺🥺🥺 #[kuzco voice] yeeeheheheheessss 😭 #my wonderful amazing beloved husband #about me #husband

[cannivalisms]

grutuals (greek mutuals) (or any mutuals) come here. i have made glyko tou koutaliou stafyli and i will feed it to you cupped from my hand like a horse

#honestly this is the silliest win in the world bc like… essentially what happened is i told my pal i missed some greek sweets and he was #like oh what ones.. so i started listing stuff #kormos… loukoumades… glyko tou koutaliou… etc #and he’s like yeah yeah hm how sad yeah #and then later?? rolls up to dnd having just. made me the latter #this is not the first time he has made me treats to thank me for dming (and also bc he loves baking) #but it’s the first time i asked for the recipe #and he sent me a video of a greek woman rambling in greek with the bare minimum subtitle for 8 minutes #he sat. and watched this video. understanding not a word. and he made it for me. and it banged #the world is so beautiful sometimes alhtheia siginithika gia kapoio logo #greek.txt #notnow #anyway i got jealous and also made some is my point the minute i come back home for easter it’s over for all of you

[dykedragons]

all i want is to have a bed in a nook. like 3 sides around the bed are all walls except for the foot of the bed. put a curtain by the foot of the bed. nook. a cave, even. with fairy lights and posters. a little shelf. wistful sigh

#ramblies #in my future house wishlist… #in addition to the gamer/dnd dungeon (optional) #slanted roofs… cute decorative tiles in the kitchen/bathroom #aaand a garden and perhaps a hot tub #ill probably not be able to afford the hot tub but like whatever all im saying is it would be cool #man… one day…! very excited to have my own little place and partake in various DIY projects #i rlly wanna get into diy furniture restoration one day #and gardening. and expanding my baking recipes #get really good at making pies and jams… #giggling kicking my feet at the thought of the Projects ill get up to one day #stressed abt having money and time but life is long and i wont have to worry about any damn kids <3 so ill be alright #and if anyone is insane enough to marry my ass then hooo we are in business dual income babeeyy hot tub here i come #on a tangentially related note if any cute furry girls r interested hmu /hj

[heroes-feasting]

Delzoun "Tide-Me-Overs"

“While these are customary consumables at Hornmoot, the traditional human-dwarven trading festival that marks the dawn of Spring, there isn’t a holiday on the eventful dwarven calendar that doesn’t feature these scrumptious meats on the menu.” - Heroes’ Feast, p. 90

Personally, you’d be hard-pressed to find a more dwarven food than the good old-fashioned meatball. 

Heroes’ Feast’s Delzoun “Tide-Me-Overs” bring dwarven kitchens to life with these extremely tasty and juicy meatballs! Leagues better than anything you’d buy at the grocery store, I would absolutely suggest making these yourself.

This recipe is also ridiculously forgiving. Once, I doubled nearly all the ingredients by accident, aside from the meat, and they still came out amazing!

If you don’t eat pork, no worries! They’re just as tasty using only beef!

Check out below for tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Prep: 15 mins            Cook: 1h 30 mins            Total: 1h 45 mins

Ingredients:

¼ cup (60 ml) heavy cream*

1 egg

2 slices dark bread (such as rye), crusts discharged, remainder torn into pieces**

3 tbsp. (43 g) unsalted butter

1 small onion, finely chopped

Kosher salt

¼ tsp. (2 g) ground allspice 

8 oz (225 g) ground pork

8 oz (225 g) lean ground beef

Freshly ground black pepper

2 tbsp. (8 g) all-purpose flour

1 ½ cups (350 ml) low-sodium chicken broth

1 tsp. (4 g) light brown sugar

1 ½ tsp. (7 ml) soy sauce

½ tsp. (2 ml) fresh lemon juice

3 tbsp. (12 g) finely chopped fresh dill or parsley

* I’ve used both heavy cream and half-and-half with no issues.

** I used Vienna-style Pumpernickel Bread, cut into standard ½ -inch sandwich slices at the thickest part of the loaf.

In a large bowl, whisk together the cream and egg (top-left).

Add the bread, mix well, and set aside, stirring occasionally, until the bread is softened, about 20 minutes (top-right).

Using a fork or sturdy spoon, mash the bread into a paste and set aside (bottom).

NOTE: Apparently, the bread is not what binds the meat/other ingredients together, but works with the milk to give the meatballs moisture and texture! The eggs are the only binding ingredient.

In hindsight, this makes sense, since in baking eggs are a binder…

Meanwhile, in a skillet over medium heat, melt 1 tbsp. (14 g) of the butter. Add the onion and ½ tsp. (3 g) salt and cook, stirring, until softened, about 4 minutes (left).

Add the allspice and cook, stirring, until fragrant, about 40 seconds (right).

Remove from heat and let them cool to room temperature. Laying mine in a single layer in the skillet, it took about 10 minutes.

TIP: Don’t be afraid to eat some of the onions to see if they’ve softened enough.

TIP: Cooling my onions in a single layer in the skillet took about 10 minutes.

Preheat the oven to 475℉ (245℃) with a wire rack in the middle of the oven. Coat a large wire rack with nonstick cooking spray and set it in a large, rimmed baking sheet.

Add the cooled onion mixture, pork, ground beef, baking powder, 1 tsp. (5 g) salt and ½ tsp. (1 g) pepper to the bread paste and, using a large spoon or your hands, mix until well combined and uniform.

TIP: To save yourself time when doing the dishes, line the baking sheet with aluminum foil so you don’t need to scrape any burned bits off.

NOTE: Personally, I didn’t run into this problem while making mine, but it’s important to only mix the meat mixture until everything is just combined. Overmixing will result in stiffer, tougher meatballs.

With moistened hands, form the mixture into generous 1-tablespoon-sized balls (left).

Arrange the meatballs on the rack in the baking sheet and bake until lightly browned, about 20 minutes, rotating the pan halfway through (right).

NOTE: I had to make double the amount of pork/beef meatballs since 8 oz packages of each ground meat were not available. Expect about half the amount of meatballs that you see here if making this yourself.

NOTE: The meatballs will sag through the wire rack a little bit when placed, this is fine!

NOTE: The ones shown above are the size Heroes’ Feast recommends. I wanted them to be a little bit larger the second time I made them, so I went for golf-ball sized. The cooking time stayed the same, but I found the weight of them might have been a bit too much and they lost way more structure than the smaller ones. 

However, that was also the time I accidentally doubled all the ingredients aside from the meat, so I’m sure there was more at play there. Just something to keep in mind. They still came out great though! In fact, they’re the ones shown in the final picture.

Wipe out the skillet used for the onions to remove any stray onion bits, set it over medium heat, and melt the remaining 2 tbsp. (28 g) butter. Stirring constantly, cook until fragrant and a shade darker, 1 to 2 minutes.

Add flour and cook, stirring constantly, until golden, 2 to 3 minutes (top-left).

Switch to a whisk and, whisking constantly, gradually add the broth. Continuing to whisk often, cook for about 2 minutes (top-right).

Add the brown sugar, soy sauce, lemon juice, and ¼ tsp. (0.5 g) pepper and continue to whisk and cook until thickened, about 2 more minutes (bottom).

NOTE: The Heroes’ Feast “cook’s notes” mentions that the sauce will thicken quickly as it cools, and to add extra chicken broth to loosen the consistency.

They’re absolutely right! It’s more obvious in the next pictures but the sauce thickens a lot. It’s also a lot darker than what’s shown in the preview image in the book, so I’m not sure how much extra broth they had to add, but it seems like quite a bit.

Add meatballs to the sauce and simmer, stirring occasionally, until heated through, about 4 minutes (left).

Stir in most of the dill or parsley and taste and adjust the seasoning with additional salt and pepper, if necessary (right).

Transfer to a serving dish, sprinkle with remaining dill or parsley, and serve hot.

Overall, I would give this recipe a 5/5. It was a little daunting since the ingredients list was so long, but once I got started making the meatballs it was actually remarkably simple! They’re really juicy, have great texture, and the allspice-seasoned onions are so tasty!

The sauce is a little awkward to make, but it does add amazing flavour. But, again, the meatballs retained so much moisture you don’t really need a sauce to enjoy them!

Honestly, if you have the time and are sick of store-bought meatballs, definitely give these a try. 

Finally, as I mentioned earlier, you can totally make these with only beef (shown in the final picture above)! They’ll still retain quite a bit of moisture and be super delicious.

#these are also S-tier eaten cold #heroes' feast #heroes feast #dwarven cuisine #delzoun tide-me-overs #heroes feasting #dnd #dungeons and dragons #dnd cookbook #dnd cooking #heroes feast cookbook #fantasy #homecook #homecooking #cooking #dinner #lunch #food #recipes #foodblr