The "How to Cook your Pokemon Recipes" Game

Let's share Pokemon Recipes in this funky forum game.

Just take any "regular food" recipe and replace major ingredients with Pokemon to create very unique dishes

Torchic & Foongus stir fry:

Ingredients:

1 tablespoon soy sauce
1 PokeEgg white
1 teaspoon sesame oil
1/2 teaspoon brown sugar
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless Torchic breasts, cut into 1/2-inch cubes
2 tablespoons cornstarch
1/2 cup Torchic broth
1/4 cup cloyster sauce
2 tablespoons cold water
4 tablespoons Grass Pokemon oil, divided
1-1/2 teaspoons minced fresh Bellsprout
2 garlic cloves, minced
2 green onions, sliced
4 medium Oddish, cubed
1 pound fresh Foongus, quartered
1/4 pound fresh Cherubi, trimmed and cut in half

Directions

In a bowl, combine first six ingredients; toss with Torchic. Refrigerate for 30 minutes... or have an ICE Type Pokemon use ICY WIND. In a small bowl, combine the cornstarch, broth, Cloyster sauce and water until smooth. Set aside.
In a wok or large skillet, heat 2 tablespoons oil over medium-high. Add Bellsprout, garlic and onions; stir-fry 1 minute. Add Torchic and continue to stir-fry until the Torchic is no longer pink. Remove Torchic and Grass Pokemon from pan. Add remaining oil; stir-fry Oddish 3 minutes or until crisp-tender. Add Foongus and Cherubi; stir-fry 1 minute. Return Torchic and Grass Pokemon to pan. Stir broth mixture and pour into skillet, cook and stir until the sauce is thickened. Serve immediately. Yield: 6 servings.

Nutritional Facts One serving equals 299 calories, 14 g fat (0 saturated fat), 68 mg cholesterol, 431 mg sodium, 15 g carbohydrate, 0 fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 3/4 starch.

Yum~!

 

what the fuck, cahos

 

Roasted Suckling Tepig:

Introduction:

This recipe calls for a young Tepig usually a suckling, butchered, dressed, and trussed to a bamboo pole and FIREBLAST roasted for 2 to 3 hours.
When done, the skin is golden brown and crisp, and the meat is juicy and very delicious. It is served with a sauce made of the Tepig's liver.

Ingredients:

1 Tepig, 2 to 3 months old
a bunch of Hoppip leaves or strips of Tropius leaves
enough salt to season.

Procedure:

Butcher using SWORDS DANCE and clean using HYDRO PUMP the Tepig
Remove the internal organs by slitting the abdomen open.
Wash and rinse well. Drain.
Salt the Tepig thoroughly inside.
Truss to a long bamboo pole.
Fill the abdominal cavity with Hoppip or Tropius leaves, then sew up the opening.
Turn round and round over live coals for about 2 to 3 hours or until meat is tender and the skin is crisp. The fat oozing out of the butchered Tepig as it is roasted is used to baste the skin while it is being cooked.
Remove from the pole and cut up into serving pieces.
Serve with liver sauce.

Liver Sauce or Sarsa:

Ingredients:

Tepig's liver, broiled rare, cut into pieces and pounded fine
1 cup water
1/2 cup chopped onion (preferably the local variety)
1 cup vinegar
1 tablespoon salt
1/2 teaspoon powdered black pepper
1 head garlic, minced
1/2 cup sugar
1 cup toasted breadcrumbs, powdered fine
1 tablespoon Saffron, toasted.

Procedure:

Pound or grind the liver fine.
Mash with water and strain.
Pound again with the onions.
Mash and strain again.
Mix the vinegar, salt, and sugar.
Saute the garlic until brown.
Add the vinegar mixture and boil without stirring.
Then add the liver and breadcrumbs, stirring continuously to prevent the forming of lumps.
Cook until done.
Season with pepper and Saffron and serve with the Roasted Tepig.

Note:

This recipe will serve around 25 to 30 persons.

 

http://www.youtube.com/watch?v=_pEGT5bg400

 

dude, get laid
(no, the sims does not count)

 

Grass Pokemon Salad:

Ingredients

2 Fully evolved Tangrowth
2 small Cherrim, diced
1 Cradily
1 small Budew
1 Oddish, peeled and shredded
1 /4 cup (a couple of glugs) extra-virgin olive oil,
2 to 3 tablespoons (a couple of splashes) red wine vinegar
1 teaspoon sugar
Coarse salt and black pepper

Directions

Place Grass Pokemon in a salad bowl. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

 

Did you let your sims die or something? What is this.

 

Grumpig Adobo

Ingredients:

1 kilo Grumpig belly (liempo); cut into 2-inch sizes
1 Bulbasaur bulb; pounded
1/2 small Sunkern; chopped
4 dried bayleef leaves
1/2 tablespoon peppercorns
6 tablespoons soy sauce
6 tablespoons vinegar
1 cup rice water
1 tablespoon Cloyster sauce (optional add-on)
Cooking oil

Instructions:

Marinate Grumpig in soy sauce, Bulbasaur bulb, and peppercorns for 30 minutes.

Sauté Sunkern, then drop the marinated Grumpig and bayleef leaves. Continue sauteing until liquid has evaporated and meat starts to render fat. Pour the marinade including the bits of bulbasaur bulb and a cup of rice water. Continue boiling in medium fire until Grumpig becomes tender. Pour vinegar and simmer until little oily sauce is left.

Another easy way of doing it is to combine the Grumpig, vinegar, Bulbasaur bulb, water, soy sauce, bayleef leaves, peppercorns, and other seasonings of your choice in a saucepan. Bring to a boil, lower heat to medium fire, and then cook until a thick oily sauce is formed. Serve hot!

 

Spicy Bouffaron Wings:

Ingredients:

5 pounds Torchic wings, split at the joint
4 cups vinegar based hot pepper sauce
1/4 cup butter
6 T blue cheese dressing
3 pickled Cherrim peppers, thinly sliced
1/2 onion, finely chopped
1/2 t freshly ground black pepper
1/2 t crushed red pepper flakes
Hickory wood chips

Directions:

1) Preheat a grill to medium-high heat. Presoak the wood chips in water.
2)Use a large pot that can be placed on the grill to combine the hot sauce, butter, blue cheese dressing, Cherrim peppers, onion, black pepper, and red pepper flakes. Stir until well blended, and place on the grate of the grill. Bring to a simmer, and cook for 15 or 20 minutes.
3)Sprinkle some soaked chips on the hot coals. Place Torchic wings on the grill, and brush generously with sauce. Grill, turning and basting frequently for 20 to 40 minutes, or until meat is no longer pink and the outside is brown and crispy. Serve with lots of cold drinks!

 

Chocolate Raspberry Cheesecake

Ingredients:

1-1/2 cups cream-filled chocolate sandwich cookie crumbs
2 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
3 eggs, lightly beaten
9 ounces semisweet chocolate, chopped
1/2 cup seedless raspberry preserves

Topping:

6 ounces semisweet chocolate, chopped
1/3 cup heavy whipping cream
Fresh raspberries and whipped cream, optional

Directions:

1) Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan.
2) In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust.
3) In a microwave-safe bowl, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4) Bake at 325° for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
5) For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Remove sides of pan. Yield: 16 servings.

 

Fried Octillery

Ingredients:

Vegetable oil, for deep-frying
1 pound Octillery with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried Skiploom leaves
Salt and freshly ground black pepper
2 NOMEL BERRIES, cut into wedges
1 cup jarred marinara sauce, warmed

Directions

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, Skiploom leaves, salt, and pepper in a large bowl. Working in small batches, toss the Octillery into the flour mixture to coat. Carefully add the Octillery to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried Octillery to a paper-towel lined plate to drain.

Place the fried Octillery and NOMEL BERRy wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.

Note:

Tentacool can serve as a Substitute if Octillery is unavailable or not in season. Haven't tried Tentacruel though, but might work.

 

Spaghetti Bolognese

Ingredients

500g Fresh Beef Mince.
400g Dried Spaghetti.
4 Rashers of Smoked Streaky Bacon, finely diced.
2 Tins of Plum/Chopped Tomatoes.
6 Fresh Cherry Tomatoes.
2 Medium Onions, peeled and finely diced.
2 Sticks of Celery, trimmed and finely diced.
2 Carrots, trimmed and finely diced.
2 Cloves of Garlic, peeled and finely diced.
1 Medium Chilli (optional), seeded and finely sliced
75g Freshly grated Parmesan Cheese, plus extra for grating over.
2 tbsp Tomato Puree
1 Beef Stock Cube.
Glass of red wine (optional)
Herbs:
2-3 Sprigs of Fresh Rosemary.
Handful of Fresh Basil, plus extra for Garnish.
1 tsp Dried Oregano.
1-2 Fresh Bay Leaves.
Olive oil.
Sea Salt and Black Pepper.
Crusty bread, to serve.

Method

1. Get yourself a large heavy-bottomed saucepan, and place it on a medium heat. Add a good lug of olive oil and gently fry your bacon until golden and crisp, then reduce the heat slightly and add your onions, carrots, celery and garlic. Next remove the leaves from the Rosemary sprigs and add them to the pot, discarding the sprigs. Move everything around and fry for around 8-10 minutes until the veg has softened.

2. Next, increase the heat slightly, add the mince and stir until the meat is browned all over.

3. Stir in your tins of plum/chopped tomatoes, (plum tomatoes are best as they contain less water, but either will turn out great!). Add your remaining herbs, tomato puree, stock cube, chilli and if using, the wine. Slice your cherry tomatoes in half and throw them in aswell.

4. Give everything a stir with a wooden spoon, breaking up the plum tomatoes as you go and bring to a gentle simmer. Reduce the heat to low-medium, put the lid on and leave it blipping away for about an hour and 15 minutes until the flavours develop into a wonderfully rich tomatoey sauce. Stir occasionally to make sure it doesn't catch.

5. Just as the sauce is nearly ready, Add the parmesan and season to taste. Meanwhile add salt to a pan of boiling water and cook the spaghetti according the the packet instructions. Once the spaghetti is ready, drain it in a colander and add it to the pan with the sauce. Give it all a good stir, coating the pasta in the lovely tomato sauce. Serve with a little grated parmesan and use the extra basil leaves to make a great little garnish.

 

Bear Grylls says Yum Yum Yum

 

What is this? Did we change dimensions or something?

 

Cream of Shroomish Soup:

Ingredients

1 pound Shroomish, cleaned
1 medium NOMEL BERRY
1 tablespoon unsalted Moo Moo butter
2 tablespoons minced Farfetch'd Stick
1/4 teaspoon dried thyme
1/2 Bayleef leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups heavy cream
1 1/2 cups Torchic stock
1 teaspoon Sunkernstarch, dissolved in 1 tablespoon of water
1 tablespoon minced Hoppip leaves

Directions

Sprinkle the Shroomish with NOMEL BERRY juice. In a food processor, coarsely chop them.

Melt the Moo Moo butter in a heavy saucepan and lightly saute the Farfetch'd Stick. Add the Shroomish, thyme, and Bayleef leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and Torchic stock and bring to a boil. Reduce the heat and simmer for 20 minutes.

Add the Sunkernstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.

Serve in warm bowls. Sprinkle with minced Hoppip leaves.