Seanchan Salad Dressing
~1 large green pepper
~1 large onion
~1 can of tomato soup
~1/2 cup of ketchup
~2/3 cup of brown sugar
~1/4 cup vinegar
~1 tsp. each of salt, paprika, and dry mustard
~1/2 cup of salad oil
Directions: Mince green pepper and onion as finely as possible, mix all ingredients together and serve!
Altaran Toffee
Ingredients:
1 cup of sugar
2 sticks of butter
3 tablespoons of water
1 tsp vanilla extract
3 chocolate bars
crushed nuts if you want them (usually 1/2 cup is enough)
You will need:
1 medium saucepan
1 cookie pan with the edges up*
*some experience here, don't use those nice baker's secret pans. The two layers will prevent you from getting it out easily
Directions: Heat 1st four ingredients in a saucepan. Cook until the butter browns (usually about 10 minutes...sometimes longer depending on the heat). Stir constantly with a wooden spoon to prevent burning. Pour into a buttered cookie pan. Lay the chocolate bard across the hot mass and spread. Sprinkle the chopped nuts over the top. Cool. (I usually put mine in the freezer because it freezes faster, but it will cool if you leave it out on the counter, too). Break into pieces and serve when cool.
This looks a bit like brittle, and always best if the pieces are irregularly shaped!
Chorizo and Potato Fritta
Substitute your favorite regional cooked sausage here (Tairen sausage, Sheinaran dried meat, or Spanish chorizo would all work!). This basic fritta recipe can be altered in all sorts of ways (substitute some of your favorite veggies, like roasted red peppers or asparagus, for the sausage).
2 T olive oil
2 c thinly sliced onions
1/2 lb small diced chorizo sausage
2 c small diced blanched white potatoes (you can use red potatoes too)
8 large eggs, beaten
fresh chopped parsley to taste (or other fresh herb that complements the sausage you've chosen)
Preheat the oven to 400. In a large, ovenproof, nonstick saute pan, heat the olive oil. Add the onions and some salt and pepper. Saute until caramelized. Add the sausage and cook a few more minutes, then add the potatoes and season again with salt and pepper.
Press the onion-potato-sausage mixture down a bit into the bottom of the pan.
Add the beaten eggs and let them set for a minute.
Put pan into oven for 15-20 minutes, until set.
Serve warm, cold, or room temp... however you prefer (I like it warm myself, but eat it cold for breakfast or take it with you -- it holds together and travels well for long journeys). Throw a little herb on top for garnish.