@Kitsune oh yes, honey fried steak is marvelous creation. Some say it is proof the spirits want us to be happy.
Honey fried steak can also be done "supreme" by frying alongside it an onion and chopped carrots. You may need a bit more honey. Which isn't a bad thing.
The onion adds more vitamins and a softer texture than the meat. The carrots, once fried, also had a different firm-like texture and of course different nutrients. The bread all this is served on adds grains. So with the meat of the steak and other goodness of the honey you have a very complete meal.
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Another recipe I have taken is making a style of roast. Though it may be known in other cultures by a different name. It fills the whole roasting pan plus the mound out the top. Maybe I should call it a "mound roast".
To make a mound roast: (in real life not game code)
= Take out your roasting pan which should have a grill in the bottom to let the few excess juices have a place to sit.
= Lightly wash then cut up 3-5 lbs of potatoes (1/3 to 1/2 of a typical 10 lb bag). I leave the skin on as it has nutrients not found on the inside. You should cut them as long shapes, perhaps like fries or as thin flats.
= Place the potatoe as the bottom layer on top of the roasting pan's grill. Place the first layer crossways to catch drippings (we'll get to the source soon). Spice the layer with parsley. Contine with the next layer of potatoe with a different laying pattern. The goal is that the potatoes are not only roasted but also soak in drippings.
= Start up your oven for 350-375 as the potatoes need longer to cook. You should already have the potatoes started while doing the rest of this prep.
= Make up the goop. While probably could call it a glaze. It is typically 6 cups of flour plus 1/8 cup of sugar per cup of flour. Add in spices like parsley, oregano and tyme. I typically use a 4:2:1 ratio. I guess its about 1/4 (ish?) cup of parsley per cup of flour. Add water slowly to mix up to a dough consistency. You can optionally add eggs but I found water alone was also okay. As you can imagine you need a bix bowl or second pot for mixing.
= Prepare the meat 3-6 lbs worth in cutlet or palm sized pieces. I buy low cost "pork shoulders" that still have the bone in. I actually enjoy cutting the meat off. Option: save the bone and small meat bits as soup stock.
= Take the roasting pan with its potato out of the oven, leaving the potato in it.
= Each cutlet is rolled in the flour mix from above. Lay the cutlets on top of the potato. They should be laid out to make a layer fully covering the potato.
= Cut up carrots and/or add frozen mixed veggies into the remaining flour mix. Stir it all up. Then spread on top of the mat layer. Be sure that flour mix is over all the potato.
= Option add other vegetables on top.
= Now make the second meat layer. Cut up 1 or 2 packages of bacon into large bit size pieces. You can use another meat if you want. Preference for fatty meats which will produce drippings. Cover the roast mound in this meat/bacon.
= Put the resulting mound back in the over.
= Continue cooking so the potato have been in for about 2 hours. You can monitor the bacon and the flour mound consistency as well.
For a 2" deep roasting pan the resulting mound is about 2" taller than the pan for 4" overall height.
Serve like a cake or pie cutting out a vertical section. Each cut will have bacon, flour, veggies, meat and potato. Speaking of those potato they will be both cooked and basted in the juices form above. The flour mix ends up being like a stuffing.
One time I did this a turkey drumstick for each person on top, with the bacon on top of those.
My somewhat small roasting pan making the mound roast gets about 8 large serving out of it. I have a few friends over when I make it and still store half of it. Some in the fridge and some in the freezer.
I suppose the game code would be something like
= 30 min working time
= 90 min waiting time
= cooking pot for roasting
= if possible: 2nd container for mixing
= 4 lb of
for the potato (lake reed?)
= 4 lb of meat
= 4 lb of flour
= 2 lb of water for mixing and cleaning
= optional: 1 lb spice A
= optional: 1/2 lb spice B
= optional: 1/4 lb spice C
= oven nearby
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This a simple logic.