The Ultimate Vampire Resource and Directory

Post any and all recipes you'd like to share here. Fancy meals, struggle meals, comfort meals, anything. For those who can't subsist on blood, food makes life all the merrier.

One easy recipe I came up with living on a low income is my black bean tomato soup.

You only need one can of black beans, one can of condensed tomato soup, and seasonings. I use a cube of chicken bouillon, along with generous sprinklings of garlic powder and cumin. Obviously you can go with what you feel or what you have on hand.

Just empty the cans into a saucepan together- don't drain the beans or add water for the soup; the liquid from the beans will act as the water. Mix them well with seasonings and heat and stir until everything is well combined, hot, and the flavors are nicely married. Serve with sour cream or crema if it suits you.

Egg roll in a bowl



1 pound bulk pork sausage

1 (16 ounces) package coleslaw mix

¼ cup soy sauce

¼ cup toasted sesame oil

1 tablespoon grated ginger

1 clove garlic, minced

1 tablespoon lemon zest

1 teaspoon chopped fresh cilantro

Direction sInstructions
Step 1
Cook and stir sausage in a large skillet until browned, about 10 minutes. Drain excess grease.

Step 2
Stir coleslaw mix, soy sauce, sesame oil, ginger, and garlic into the skillet; cook until coleslaw softens, about 8 minutes. Stir in lemon zest and cilantro; cook until flavors combine, about 2 minutes.

Bulletproof coffee

Coffee
Butter
Heavy whipping cream
MCT oil
Flavoring

Blend together and drink hot or cold/

Fat Bombs

Peanut butter
Butter
Coconut

melt and mix and pour in molds and freeze

Dianthus Fairy Tea Cakes
(Makes 18-24 mini-Bundt cakes)
Ingredients:
2 c gluten free flour
3/4 c almond flour
2 tsp. baking powder
small pinch ground cloves
1/2 tsp salt
3/4 c room temperature butter
1 1/2 c sugar
2 tsp vanilla extract
3 eggs, at room temp
1/2 c fresh dianthus petals
Instructions:
1. Preheat oven to 350 F. Whisk together the flour, almond flour, baking powder, cloves, and salt and set aside.
2. Add the milk and the dianthus petals into a high-speed blender and blend until smooth.
3. Add the butter to the bowl of a stand mixer and beat until light and fluffy. Gradually add the sugar and continue beating for another 2-3 minutes.
4. Add eggs, one at a time, beating well after each addition. Scrape sides as needed. Add vanilla.
5. Add the drive mix and mix well. The batter should be thick.
6. Add the infused milk and blend until smooth.
7. Grease some mini-Bundt tins and gently spoon the batter to fill 3/4 full.
8. Bake 22-24 minutes, or until a toothpick inserted into the center comes out clean. Let cook for 15 minutes, then turn the cakes onto a cooling rack.
Icing:
4 Tbs milk
1/2 c packed fresh dianthus petals
2-3 c. powdered sugar
Instructions:
Mix all ingredients together. Should be a thick drizzle consistency. Pour over mini cakes. Enjoy!

Egg roll in a bowl

Sausage
Coleslaw
Rice Noodles if wanted
Sesame oil
soy sauce

Cook in a frying pan or wok serve hot

Pour soy oil and seed over top.

Fast fudge

Can of frosting

Jar of peanut butter

Mix and put in frig, instant fudge

"Coming from the Peach State, I'm really picky about peach cobbler," says reviewer AlliePeacock. "This recipe is fantastic!"

"Last summer I also made batches of the filling and then froze it, and had delicious cobbler all winter long," says reviewer Travis Halling.

Editorial contributions by Melanie Fincher

Ingredients
8 fresh peaches - peeled, pitted and sliced into thin wedges

¼ cup white sugar

¼ cup brown sugar

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

1 teaspoon fresh lemon juice

2 teaspoons cornstarch

1 cup all-purpose flour

¼ cup white sugar

¼ cup brown sugar

1 teaspoon baking powder

½ teaspoon salt

6 tablespoons unsalted butter, chilled and cut into small pieces

¼ cup boiling water

3 tablespoons white sugar

1 teaspoon ground cinnamon
Directions
Gather all ingredients.

Preheat the oven to 425 degrees F (220 degrees C).

Combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl; toss
to coat evenly, and pour into a 2-quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

remove peaches from oven, and drop spoonfuls of topping over them.

Mix 3 tablespoons white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over entire cobbler.

Bake in the preheated oven until topping is golden, about 30 minutes.

Gotta say, I've made eggroll in a bowl and it is sooo good!

I really like making orange glazed bacon wrapped scallops.

Used a can of frozen orange juice concentrate, let it thaw in a bowl. Marinate the scallops in it. Put them on skewers wrapped in bacon. Bake at an appropriate temperature and until they are cooked thoroughly.

Eat and enjoy!!

White Wine Risotto with Saffron

This is another traditional dish, my grandmother taught me :) I hope you will enjoy it.

250g rice (Arborio or Vialone)
100g butter
75g grated parmesan
1 litre of stock
1 glass white wine
1 small onion
120mg Saffron

Melt the butter in a pot and brown the small chopped onions in it. Add the rice. Cook it until it looks a bit glassy. Add the white wine and allow the liquid to reduce.

Let the mixture cook a bit then add the stock ladle by ladle, each time allowing the rice to cook that little bit more as the liquid reduces. Don’t forget to stir it now and then.

After 18 to 20 minutes it should be cooked. If the risotto is too dry, just add a little more stock.

In the mean time, mix the saffron with a bit of stock and add it about 5 minutes before the rice is cooked. Stir with a wooden spoon.

When it’s finished, add the grated cheese and the remaining butter. Before you serve it, leave it covered for 5 minutes to rest.

Variations: You can also add shrimps to it or mushrooms.