Food.

Welcome

You know it's happened to you. You're playing Neopets, minding your own business. Maybe it's time to restock, maybe it's a random event, maybe your pets are hungry. Then it hits you: These foods look pretty good. I wonder what they'd taste like.
That's the premise behind this page, which was created in 2010. Not everyone is fantastic in the kitchen so these recipes are designed to be super easy to follow so anyone can make them!

Iris_Kyle's Neopian Cookbook


---- Recipes from Neopia ---- Recent Updates ---- Reviews ---- Link Back ---- The Cooking Newsletter ---- Miscellaneous Fun ----

Recent Updates

23 July 2014
Oh, how exciting! Next month is Grundo Independence Day! I'm very happy to have free Grundos. In fact, one of my side accounts has only Grundos! I'm a total space lover and want to celebrate Grundo Independence Day with some yummy recipes you can make at home on the 24th to celebrate with these happy Neopets! I hope you're thirsty, because this update includes a Galactic Protein Shake, Oil and Nuts Slushie, and for fans of portability you can enjoy tasty Orange Drink Powder
8 July 2014
With the Altador Cup finished, I'm interested in some tasty BBQ "junk food". I realized I didn't have a section for hot dogs, so now there is a Hot Dog recipe section with three new recipes: Coconut Hot Dog, Creamy Hot Dog, and Mozzarella Basil Hot Dog!
13 June 2014
The Altador Cup is in full swing, so here's a delicious recipe to snack on between matches of Yooyuball:
Fig Sandwich and Bowl of Pita Chips.
30 May 2014
Did you sign up for the Altador Cup? Go team Haunted Woods! Woo! Ahem...well, inspired by the Altador Cup, I decided to add some tasty Altadorian recipes. Why not get in the spirit with a delicious Hero Gyro or maybe a Traditional Altadorian Gyro? Both recipes can be made vegetarian and vegan, so give them a go!
15 May 2014
As per a request, there is now a recipe for Spicy Taco Pizza.
30 April 2014
New reviews for Coffee of the Dead and Plain Omelette are posted in the Reviews section. Have you made one of these recipes? Send me a review and I'll post it here (you can remain anonymous if you want).
29 April 2014
More egg-tastic recipes! Try out the Caviar Sandwich (vegetarian and vegan options listed, too).
25 April 2014
Leftover Easter eggs? No problem! Enjoy some of the following: Egg Salad Sandwich, Egg Gelatin, and Keno Egg Salad Sandwich! Now might be a good time to make Deviled Neggs with your dyed eggs, but you can always try the Deviled Eggs as well for a spicier treat!
10 April 2014
After looking through Jellyneo's Item Database for Mystery Island foods, I realize now why I didn't add recipes for the longest time: it's mostly fruit. I'm happy to create juices and other recipes using Neopian fruits, but actually making a fruit is a different story! Anyway, using the Thornata Fruit, there is now a recipe for Thornata Juice!
9 April 2014
Can you believe this page has been around for two years and didn't have any Mystery Island recipes? Let's fix that with this tasty Mystery Island Tiki Burger, which takes a simple island twist on the everyday favourite!
8 April 2014
Wow, it's been a while! Don't you hate how life gets in the way of Neopets? ^_^ Anyway, there's a new recipe for all these fabulous veggies that are coming in season: Moehog Veggie Sandwich. I also decided to add a counter. It's a bit late but here it is! Also...
The Neo Cookbook is Two Years Old Today!
How awesome is that? I want to thank everyone who has every looked at this page and definitely want to thank you for your contributions, subscriptions and support. This page would have fallen apart long ago if I didn't think anyone was enjoying it!
13 March 2014
Some more awesome adoptables were made, this time by Mickey.

3 March 2014
Awesome Sailor Christmas did these two custom adoptables for this page:

To request your own or check out the other great art I've adopted, just visit the Miscellaneous Fun section!
25 February 2014
I adopted two new awesome food-themed adoptables!

Click the picture to be taken to their respective pages!
24 February 2014
As per a request, I present a recipe for the Acara Cold Summer Noodle Salad! I also would like to add this awesome Minty Aisha Sundae adoptable to the Miscellaneous Fun section:

Click the image to see AA's user lookup!

20 February 2014
Now that Valentine's Day is over, I don't have to feel compelled to make recipes for a "theme". One thing I wanted to work on here is filling out some of the more sparse sections, so I decided to start with the Exotic Foods. There is now a recipe to make tasty Mint Rolls, which will save you money if you like grabbing these at your favourite Southeast Asian restaurant!
16 February 2014
After being asked many times about the possibility of pictures, I have added a picture for creating omelettes. These are one of the more difficult items simply because of their different cooking method. I decided to make an omelette sandwich (that eggy flavor is just too much!) and here's what I have for you:

(click for larger photo)

13 February 2014
Wow! I'm on the Site Spotlight, number 867!

A big thank-you to TNT for helping me update my site in the Site Spotlight. Some of you remember I won it previously but unfortunately lost access to the other account and had to create a new one (fe_chef) in order to keep this going. When I submitted this to the Site Spotlight, I told TNT everything so they had the choice to update the old link, issue a new Site Spotlight or do nothing. This is what they chose to do.
I also have this awesome Aisha adoptable from AA, it's of the Aisha Toffee Apple!

AA will make any of your Aishas, including customized ones, but I requested the food item instead because...well...have you seen what I do? I sit around and write recipes, I love food!! AA works quickly. I made the request before bed and it was finished by the time I woke up!
Valentine's Day is tomorrow, so I wanted to show you how to make a super simple, homemade treat in the form of Heart Shaped Bon Bons!



Choose A Recipe Section




I want to give a special thanks to the Jellyneo Item Database. It's much quicker and more effective than doing a search on Neopets...really helped me with this.


Altadorian Recipes

Exquisite Ambrosia is the shop that sells Altadorian foods. Real-life equivalents to these types of foods are from the Mediterranean region, such as Greece, Lebanon and Italy. You will find recipes that include olives, hummus, salty cheeses and tasty meats. Get your olive oil ready!
Currently, there are recipes for...

Altadorian Olive Salad Covered in bits of savoury meat and Altadorian olives.
  • 2 cups mixed green salad, or chopped lettuce(s) of your choice
  • 1/4 cup kalamata olives (substitute black olives)
  • 1/4 cup green olives (substitute black olives)
  • 1/2 cup chopped anchovies, beef, or lamb (optional)
  • 1/2 cup crumbled feta or other goat cheese
  • 2 tbl balsamic vinegar (or a vinegar-based dressing)

Combine all ingredients in a large bowl. Makes 1-2 servings.

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Altador Style Bratwurst No one is really sure what the altador style of Bratwurst is, but it sure is tasty!

  • 1 bratwurst of your choice, cooked the way you like it (veggie bratwurst also works)
  • 1 whole wheat hot dog bun (or hot dog bun of your choice)
  • 1 tablespoon of your favorite hummus
  • 1/4 red bell pepper (capsicum), thinly sliced
  • 1 tablespoon onion_ diced
  • 1 splash (about 1/8 teaspoon) balsamic vinegar
  • 1 tablespoon plain, unsweetened yoghurt of your choice (non-dairy may be used)
  • 1 tablespoon cucumber, diced and squeezed to remove moisture
  • 1 clove garlic, diced
  • Salt and pepper to taste

Combine garlic, cucumber and yoghurt in a small bowl. Season with salt and pepper to your liking. Set aside. Combine onion and vinegar, set aside.
Spread the yoghurt sauce in the hot dog bun. Place bratwurst in the bun. Using the picture as a guide, top with a small pile of the onion_ vinegar mixture, hummus and the sliced red pepper. Enjoy!

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Bowl of Pita Chips All these pita chips... but wheres the hummus??

  • 1 pita of your choice
  • Drizzle of oil or clarified butter, but not butter, lard, shortening, or olive oil (see note)
  • Pinch of salt

Preheat an oven or toaster oven to 200 C (400 degrees F). If the pita has an air pocket, cut or peel apart the two halves. Cut into triangles and drizzle with olive oil. Sprinkle with salt and toss to coat evenly.
Place pita pieces onto a cookie sheet or in a baking dish. Bake 10 to 15 minutes, or until as crispy as you like them. Enjoy on their own or with a dip, such as hummus.
note: Butter, lard, vegetable shortening, and olive oil have a "smoke point" under 200 C. While many recipes call for olive oil, it should only be used for heat under 190 C (375 degrees F) or it will start to smoke, which tastes and smells awful.

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Cheese Stuffed Olives What a tasty treat. Warm olives with melting cheese.

  • 3 olives per person. Use large olives, either green or kalamata. In a pinch, use whatever you have on-hand
  • Enough cheese to fill the olives. A good choice is feta, but others will work as well
  • Toothpicks (one per olive)

Stuff olives with cheese. Skewer with a toothpick and put on a plate.
Microwave approximately 5-15 seconds in order to get a warm, melty goodness on the cheese. Serve warm.

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Coconut Dates Flaky, sticky, chewy -- yummy!

  • Dried/Preserved dates. If serving as appetizers, use two per person
  • Dried, flaked coconut (1 pinch per date)

Slice into date, lengthwise, and remove seed (discard seeds). Stuff with a pinch of coconut.

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Fig SandwichYou had better really like figs.

  • 2 slices of bread
  • 2-3 fresh figs
  • 1 tablespoon ricotta cheese
  • 1 tablespoon feta cheese (preferably made with goat or sheep milk)
  • Drizzle of honey

In a small bowl, combine the ricotta and feta cheeses and add in some honey to sweeten it to your liking. Use half the mixture on one slice of bread.. Thinly slice the fresh figs and layer them onto the cheesy bread slice. Use the remaining cheese mixture to spread onto the other bread and top the sandwich. To make it look like the picture, use an additional two figs and hold them in with a toothpick.
NOTE: For vegans, please replace the ricotta and feta cheeses with 1 tablespoon of vegan cream cheese and 1 tablespoon of a thick vegan yoghurt (unsweetened and unflavoured). Replace the honey with agave nectar or maple syrup.

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Fried FishA tasty treat caught off the coast of Altador.

  • 1 salmon steak (or other fish steak) per person
  • 1 tsp each salt, pepper, garlic powder, onion powder
  • 2 tablespoon butter, margarine OR cooking oil
  • Wedge of lemon or lime (optional)

Heat a pan large enough for your fish steak on medium heat. Melt the butter/margarine, or add the cooking oil. If using cooking oil, wait 3 seconds before adding fish; if using butter/margarine, wait until it is melted before adding fish. Season the fish steak on both sides. Place the fish steak in the pan and cover. Flip fish steak after 4 minutes, then cook for 4 minutes longer. Cut into the middle of the fish to make sure it is cooked completely (if not, cover again, reduce heat, check in 3 minutes). Serve with the wedge of lemon or lime. Makes 1 serving.

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Hero GyroThis tasty treat is named after the heroes of Altador! Its just a marketing scheme really.

  • 1 wrap, tortilla or pita per gyro
  • 1/4 to 1/3 cup cooked chicken or vegetarian/vegan substitute
  • 1 tablespoon tzatziki sauce (see note) or plain, unsweetened yogurt (vegan yogurt is fine)
  • 1 tablespoon tomato, diced
  • 1/8 tablespoon each powdered cinnamon, coriander seed, rosemary, and oregano
  • Leafy green of your choice, 1 large leaf (or more if you like)

Using a pan or the microwave, heat chicken until warm. Coat with the mixture of cinnamon, coriander seed, rosemary, and oregano. Taste it and adjust to your liking.
In the middle of your wrap/tortilla/pita, add the leafy green, chicken, tomato, and sauce/yogurt. Wrap and enjoy!

NOTE: Many shops carry tzatziki sauce. If you can't find it, or you'd like to make your own, take 1 cup of unsweetened, plain Greek-style yogurt and mix it with 1 clove of minced garlic and about 1/4 cup of peeled, diced, drained cucumber. Mix well, add in a little vinegar or lemon juice to taste (very little will do), then refrigerate for at least two hours to let the flavours really come together.

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Traditional Altadorian GyroA delicious gyro with an Altadorian design.

  • 1 wrap, tortilla or pita per gyro
  • 1/4 to 1/3 cup cooked lamb or beef (vegetarian/vegan substitute okay)
  • 1 tablespoon tzatziki sauce (see note) or plain, unsweetened yogurt (vegan yogurt is fine)
  • Two pieces of thickly-sliced carrot
  • 1/8 tablespoon each powdered cinnamon, coriander seed, rosemary, and oregano
  • Leafy green of your choice, 1 large leaf (or more if you like)
  • 1/4 cup onion_ very thinly-sliced
  • Olive oil (just a drizzle)
  • Carrot greens or fresh parsely (optional)

In a nonstick pan on medium-low heat (or a regular pan with a little cooking oil or cooking spray added), add lamb/beef and sliced onions_ Cook until heated through. Remove from heat, add a drizzle of olive oil and coat well. Add the cinnamon, coriander seed, rosemary and oregano mixture, coat well. Add salt and pepper if you like.
On your tortilla/wrap/pita, place your leafy green, carrots, tzatziki or yogurt, and cooked, seasoned meat. Wrap the gyro by folding either end over the middle (see picture). If using a stick of fresh parsely or carrot greens, wrap around the gyro to match the picture. This is completely edible, healthy and looks nice as well.

NOTE: Many shops carry tzatziki sauce. If you can't find it, or you'd like to make your own, take 1 cup of unsweetened, plain Greek-style yogurt and mix it with 1 clove of minced garlic and about 1/4 cup of peeled, diced, drained cucumber. Mix well, add in a little vinegar or lemon juice to taste (very little will do), then refrigerate for at least two hours to let the flavours really come together.

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Bakery Recipes

The Neopian Bakery is located in Neopia Central. There are all kinds of baked goods found here...sweet, savoury, fluffy, crunchy, iced and plain. Many of the recipes here will require an oven, so if you don't have one you'll have a hard time making some of these.
Currently, there are recipes for...



Banana-Smothered French Toast Yum, this french toast is covered in bananas and caramel with powdered sugar sprinkled on top.
  • 2 slices of bread of your choice (thicker bread that is slightly stale works best, but any will do)
  • 1 egg
  • Half a cup of condensed milk or vanilla soy milk
  • 2 tablespoons butter, margarine or oil
  • 1 banana, sliced
  • Caramel syrup or maple syrup
  • Powdered sugar (for dusting on the toast)

Crack the egg into a shallow bowl, break the yolk. Combine the condensed milk or vanilla soy milk with the egg. Heat a pan on medium heat and melt 1 tablespoon of the butter/margarine (or heat the oil). Dip one piece of bread into the milk/egg mixture, flip the bread and dip again. Place it in the pan. If you have enough room for the second piece of bread, feel free to add it now. Cook the bread until it gets golden brown, then flip to cook the other side until golden-brown.
Remove toast from pan and stack on a plate. In the same pan, add the remaining 1 tablespoon of butter, margarine or oil on medium high heat. Add the sliced bananas and saute until they're slightly golden brown. Top the french toast with the bananas, then drizzle on caramel or maple syrup. Dust with powdered sugar and enjoy!

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Blueberry-Smothered French Toast This french toast is loaded with sweet blueberries and sprinkled with a pinch of powdered sugar.

  • 2 slices of bread of your choice (thicker bread that is slightly stale works best, but any will do)
  • 1 egg
  • Half a cup of condensed milk or vanilla soy milk
  • 1 tablespoon butter, margarine or oil
  • 1/3 cup blueberry pie filling OR 1/4 cup blueberry jam
  • Powdered sugar (for dusting on the toast)

Crack the egg into a shallow bowl, break the yolk. Combine the condensed milk or vanilla soy milk with the egg. Heat a pan on medium heat and melt the butter/margarine (or heat the oil). Dip one piece of bread into the milk/egg mixture, flip the bread and dip again. Place it in the pan. If you have enough room for the second piece of bread, feel free to add it now. Cook the bread until it gets golden brown, then flip to cook the other side until golden-brown.
As the toast cooks, heat the blueberry pie filling (or blueberry jam) in a small pot on low heat or heat in a microwave for 10 seconds at a time, stirring after each session in the microwave until heated through. Stack the french toast on a plate, smother with the warmed blueberry pie filling (or blueberry jam) and dust with powdered sugar. Enjoy!

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Cherry Pie A lovely cherry pie.

This is a standard, super simple cherry pie.
  • 1 pie crust with top portion (store-bought or homemade)
  • 1 can of cherry pie filling (or cherry compote if you want to make it)

Preheat oven to 205 degrees C (400 degrees F). Do a blind bake for the pie crust (no filling, poke the pie crust a few times with a fork and bake the pie crust alone for 5-10 minutes) to prevent it from becoming soggy.
Carefully remove the hot pie crust from the oven and fill with cherry pie filling. Top with the upper portion of the crust. Return to oven and bake for about 40-50 minutes. Remove from heat, turn off oven and let the pie cool for 10-15 minutes. Cut and serve.

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Cherry-Smothered French Toast The delicious cherries on this french toast make it taste more like a dessert than breakfast!

  • 2 slices of bread of your choice (thicker bread that is slightly stale works best, but any will do)
  • 1 egg
  • Half a cup of condensed milk or vanilla soy milk
  • 1 tablespoon butter, margarine or oil
  • 1/3 cup cherry pie filling OR 1/4 cup cherry jam
  • Powdered sugar (for dusting on the toast)

Crack the egg into a shallow bowl, break the yolk. Combine the condensed milk or vanilla soy milk with the egg. Heat a pan on medium heat and melt the butter/margarine (or heat the oil). Dip one piece of bread into the milk/egg mixture, flip the bread and dip again. Place it in the pan. If you have enough room for the second piece of bread, feel free to add it now. Cook the bread until it gets golden brown, then flip to cook the other side until golden-brown.
As the toast cooks, heat the cherry pie filling (or cherry jam) in a small pot on low heat or heat in a microwave for 10 seconds at a time, stirring after each session in the microwave until heated through. Stack the french toast on a plate, smother with the warmed cherry pie filling (or cherry jam) and dust with powdered sugar. Enjoy!

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Chocolate Drop Mince Pie This mince pie is filled with lots of different coloured chocolate drops, how unexpected!

While the recipe looks like it just calls for crust and chocolate drops, I wanted to add something to help with the flavor.
  • 1 pie crust with top portion (store-bought or homemade)
  • Enough candy-coated chocolate candies to fill the pie crust (varies depending on size of crust and size of candies)
  • Enough cream cheese (or vegan cream cheese) to coat the candies. Try a 1:1 ratio (1 cup candies for every 1 cup of cream cheese)

Preheat oven to 175 degrees C (350 degrees F). Combine cream cheese and candies. Fill pie crust and add its top crust, ensuring there are holes or slits in the crust to allow steam out during baking. Bake 25-35 minutes.

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French Toast Sticks Too lazy for a knife and fork? Then dip these little treats with ease!

  • 2 slices of bread of your choice (thicker bread that is slightly stale works best, but any will do)
  • 1 egg
  • Half a cup of condensed milk or vanilla soy milk
  • 1 tablespoon butter, margarine or oil
  • Maple syrup

Crack the egg into a shallow bowl, break the yolk. Combine the condensed milk or vanilla soy milk with the egg. Heat a pan on medium heat and melt the butter/margarine (or heat the oil). Slice each piece of bread into 3 or 4 slices (depending on how big the bread is). Dip each slice into the milk/egg mixture, flip the slice and dip again. Place dipped slices in the pan, as many as you can fit without them touching. Cook the bread until it gets golden brown, then flip to cook the other side until golden-brown.
To serve, place cooked french toast sticks on a plate and serve with a small cup of maple syrup for dipping.

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Ham and Corn Chip Sandwich No time for a sandwich and chips at lunch? Just dump them on top and crunch away!

  • 1 handful corn chips of your choice
  • 3-4 slices of ham or vegetarian ham replacement, unsalted is preferred
  • 2 pieces of soft bread, such as potato
  • Mayonnaise or vegan mayonnaise replacement, about 2 tablespoons
  • Fresh cracked or ground black pepper, about 1/4 teaspoon (optional)

Place 1 tablespoon on one side of one piece of bread. Top with meat and corn chips. On the second piece of bread, place the second tablespoon of mayo and mix with the black pepper. Place mayo-pepper side down on the sandwich and enjoy.

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Paint Brush Cookies (blue and red) It paints your tongue blue!It paints your tongue... more red.

  • Sugar cookie/biscuit dough (premade and purchased from a store or homemade)
  • Small handful of flour OR nonstick surface OR nonstick cooking spray OR butter/margarine/oil
  • Store-bought or homemade white icing, approximately 1/2 cup
  • Food colouring powder or gel (blue and red); if you must, use liquid food colouring
  • Flavouring extracts...optional but definitely fun (try raspberry or cinnamon for the red and blackberry or blueberry for the blue...or just do whatever you like! Me personally, I would use lemon for one and coconut for the other!)

Preheat the oven according to the cookie/biscuit dough directions. Roll out dough on a clean surface that is nonstick or has been lightly floured OR sprayed with the nonstick cooking spray OR lightly buttered/oiled/margarined. Cut out cookie shapes to make them look like the paintbrushes pictured above. Place on a nonstick baking sheet (or baking sheet that has been lightly sprayed with nonstick cooking spray or lightly buttered/oiled/margarined) and cook according to the dough's directions.
While cookies/biscuits are baking, split the icing into two parts (about 1/4 cup each) and place in separate containers. One will be for the blue food colouring, the other for the red. No matter what type of food colouring you're using (powder, liquid, gel), add in just a little bit at a time and mix thoroughly. If you want more intense colour, keep adding in a little and stirring completely until you get the colour you like. If using flavouring extracts, do the same procedure: add in a few drops, mix, taste and repeat until you get the flavor you like.
Once cookies/biscuits are done baking, remove from oven and let cool completely. Once cooled, add your coloured icing (as much as you'd like). In an airtight container, these treats will last about a week or two...if you can wait that long to eat them!

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Plain Old French Toast This french toast may be plain, but it still makes for a tasty and filling breakfast!

  • 2 slices of bread of your choice (thicker bread that is slightly stale works best, but any will do)
  • 1 egg
  • Half a cup of condensed milk or vanilla soy milk
  • 1 tablespoon butter, margarine or oil
  • 1 small pat of butter
  • Maple syrup

Crack the egg into a shallow bowl, break the yolk. Combine the condensed milk or vanilla soy milk with the egg. Heat a pan on medium heat and melt the butter/margarine (or heat the oil). Dip one piece of bread into the milk/egg mixture, flip the bread and dip again. Place it in the pan. If you have enough room for the second piece of bread, feel free to add it now. Cook the bread until it gets golden brown, then flip to cook the other side until golden-brown.
To serve, remove toast from pan and stack on a plate. Top with the pat of butter and as much maple syrup as you'd like.

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Chocolate Factory Recipes

The Chocolate Factory is really a misnomer because the shop doesn't exclusively sell chocolate. In fact, Neopia's delicious candies are found here. The shop also hosts a Chocolate Ball every September 15th and also earns you an avatar if you're lucky enough to buy a gourmet item there. Candy making is an incredibly scientific process that one must do at high heat, usually requiring special equipment and plenty of space for cooling of candies and the rolling/stretching of candies. Because of potentially painful accidents and the fact that most of us are not trained in the art of candy making, the recipes here will be simple ones that involve pre-made candies. Whenever easily possible, there will be actual recipes.
Currently, there are recipes for...



Chilli Chocolate Gives new meaning to the term - Hot Chocolate!
For those who don't know, chocolate was originally consumed with hot chilli peppers. Enjoy chocolate the truly old-fashioned way with this super simple recipe.
  • Chocolate bar (broken into pieces) or chocolate chips of your choice
  • Red pepper flakes, about 1 teaspoon per 1 cup of chocolate (if you have trouble with spicy food, use 1/2 a teaspoon or even 1/4 a teaspoon)
  • Cinnamon, about 1/2 teaspoon per 1 cup of chocolate

Melt chocolate by placing in a pan on low heat and stirring constantly OR by placing in a microwave-safe bowl and microwaving for 15 seconds at a time, stirring after each microwaving session. When melted, stir in the red pepper flakes and cinnamon.
To form new chocolate, either pour melted chocolate into moulds or cover a flat surface (such as a baking sheet or plate) with wax paper or aluminum foil (if you have neither, a little oil will work to prevent sticking) and carefully spoon out the chocolate into circles.
Move the chocolate circles (or chocolate mould) into your refrigerator or freezer and let set, which takes about 10 minutes (you can leave them in there longer if you wish). Enjoy this spicy, chocolaty treat!

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Codestone Truffle This rather spectacular chocolate was unveiled at the Annual Chocolate Ball in Year 7.

  • Premade chocolate truffles, semi-flat to look like the picture, OR homemade truffles (see below)
  • Red gel icing (flavoured or unflavoured)
  • White chocolate baking chocolate or white candy melts

Set out truffles in a row on wax paper, foil or parchment paper. Melt white chocolate or white candy melts by placing in a pan on low heat and stirring constantly OR by placing in a microwave-safe bowl and microwaving for 15 seconds at a time, stirring after each microwaving session. Once white chocolate/melts are melted, use a spoon, toothpick or chopstick to drizzle it across the truffles (see above picture for reference). Wait until the white chocolate/melts hardens (you can put these in the refrigerator to speed up the process). Once set, use the red gel icing to create codestone insignia (get creative and use different codestone insignia, not just the one in the picture). The gel will slightly harden. Once you make the truffles, you can place them in an airtight container and they'll keep for a couple weeks. If it's a warmer season, keep these in the refrigerator.
Homemade truffles are easy and just take a few steps more. Without getting a bunch of heavy cream and boiling and resting involved, take your favourite raw or roasted unsalted (or salted...it doesn't really affect the flavour) nuts and add to a food processor (I like cashews, but you can use any nut you like...or a mix of nuts if you want to try that). Add in just a little bit of water and turn on the food processor. Keep adding water until the nuts are blended and creamy. Turn off the food processor and roll this nut butter into small, bite-sized balls and set aside to harden slightly (place in refrigerator if you want to speed this up). While waiting for nut balls to harden, melt milk chocolate or dark chocolate using the same method for melting white chocolate listed in the previous paragraph. Once the chocolate is melted, use a spoon to roll the nut balls to coat with chocolate. Carefully remove them and set them on wax paper, parchment paper or foil. Repeat with the rest of the nut balls and set them aside until chocolate hardens (again, use the refrigerator if you want to speed this up). Now you have your truffles and you can follow the directions above, starting from the beginning. :)

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Deluxe Toffee Apple Your ordinary toffee apple, only coated with hundreds and thousands to make it extra tempting...
The description says it's coated with "hundreds and thousands"...for those that aren't familiar with this term, these are "sprinkles" or "jimmies".

  • 1 large, firm red apple
  • 1 popsicle (ice lolly) stick or skewer
  • 4oz of chewy caramel or chewy toffee candies (if you don't know how much 4oz is, just grab a handful and add more later if necessary)
  • 1-2 teaspoons of hundreds and thousands (aka sprinkles/jimmies) or other small candy pieces.


Place wax paper on a plate. If you don't have wax paper, you can just use the plate (any material except paper).
Melt caramels/toffees in the microwave by placing the caramel/toffee, unwrapped, in a microwave safe bowl with 1-2 teaspoons of water. Microwave on high for 30 seconds, stir and repeat until melted...stir until smooth. You may also do this on low heat in a pot on the stove.
Wash and dry your apple well. Remove the apple stem (if there is one) and insert the stick/skewer into the small hole where the stem was. Push it in until it's about halfway through the apple (if you accidentally push through the apple, there's no problem).
Coat the apple in the melted caramel/toffee. You may roll this or spoon it onto the apple...whatever is easiest for you.
Place the completed apple on your oiled surface and sprinkle on your hundreds and thousands (aka sprinkles/jimmies). Move the apple (on its oiled surface) to the refrigerator and let set. Before eating, remove it from the refrigerator and let it sit for up to five minutes to make it easier to eat.

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Fruitmallow Toffee Apple This toffee apple has miniature fruitmallows stuck all over it
A fruitmallow is just a marshmallow naturally growing in Neopia. Man-made versions at your local store are a fine substitute.

  • 1 large, firm red apple
  • 1 popsicle (ice lolly) stick or skewer
  • 4oz of chewy caramel or chewy toffee candies (if you don't know how much 4oz is, just grab a handful and add more later if necessary)
  • 1/4 cup small marshmallows


Place wax paper on a plate and coat with a little oil. If you don't have wax paper, you can just use the oil on a plate or in a bowl. Don't dump in a lot of oil...this is just a light coating to make a non-stick surface.
Melt caramels/toffees in the microwave by placing the caramel/toffee, unwrapped, in a microwave safe bowl with 1-2 teaspoons of water. Microwave on high for 30 seconds, stir and repeat until melted...stir until smooth. You may also do this on low heat in a pot on the stove.
Wash and dry your apple well. Remove the apple stem (if there is one) and insert the stick/skewer into the small hole where the stem was. Push it in until it's about halfway through the apple (if you accidentally push through the apple, there's no problem).
Coat the apple in the melted caramel/toffee. You may roll this or spoon it onto the apple...whatever is easiest for you.
Place the completed apple on your oiled surface and sprinkle on your marshmallows. Move the apple (on its oiled surface) to the refrigerator and let set. Before eating, remove it from the refrigerator and let it sit for up to five minutes to make it easier to eat.

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Heart Shaped Bon Bons Fudgy bon bons in the shape of little hearts - awww!
These tasty hearts are incredibly easy to make as long as you have the right equipment.

  • Chocolate-making mould in heart shapes. You can find these in grocery stores and pound/dollar shops around the holidays. They can also be found in most art supply stores. Just tell them you're making chocolate and want to look at their chocolate moulds.
  • Chocolate (there are special wafers made for melting, or you can just use your favorite chocolate chips or solid chocolate bar)
  • Gold-coloured foil for wrapping (wax paper, cellophane, and regular foil can be used)

Melt chocolate by placing in a pan on low heat and stirring constantly OR by placing in a microwave-safe bowl and microwaving for 15 seconds at a time, stirring after each microwaving session. If you are using a chocolate bar, please break it into pieces before attempting to melt it. Watch carefully and stir very often so your chocolate doesn't burn.
Using a spoon, drizzle the chocolate into the chocolate mould. Make them as large or small as you wish.
Place the filled chocolate mould into a refrigerator or freezer to set. Once hardened, carefully remove them from the mould and wrap in foil. Give them to a friend or enjoy them yourself!

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Toffee Apple A sticky, fruit treat that is great for any time of the year.

  • 1 large, firm red apple
  • 1 popsicle (ice lolly) stick or skewer
  • 4oz of chewy caramel or chewy toffee candies (if you don't know how much 4oz is, just grab a handful and add more later if necessary)


Place wax paper on a plate and coat with a little oil. If you don't have wax paper, you can just use the oil on a plate or in a bowl. Don't dump in a lot of oil...this is just a light coating to make a non-stick surface. Melt caramels/toffees in the microwave by placing the caramel/toffee, unwrapped, in a microwave safe bowl with 1-2 teaspoons of water. Microwave on high for 30 seconds, stir and repeat until melted...stir until smooth. You may also do this on low heat in a pot on the stove.
Wash and dry your apple well. Remove the apple stem (if there is one) and insert the stick/skewer into the small hole where the stem was. Push it in until it's about halfway through the apple (if you accidentally push through the apple, there's no problem).
Coat the apple in the melted caramel/toffee. You may roll this or spoon it onto the apple...whatever is easiest for you.
Place the completed apple on your oiled surface place it in the refrigerator to let set. Before eating, remove it from the refrigerator and let it sit for up to five minutes to make it easier to eat.

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Coffee Shop Recipes

Found in Neopia's Art Center, The Coffee Shop sells coffees, teas and accompanying pastries. If you know anything about making the perfect cup of coffee or tea, that will definitely help you here. If you don't, it's okay...don't sweat it! You'll still end up with tasty drinks!

Latte Foam Tutorial
Need foamy milk for a drink but have no equipment? Give this a try. Pour milk or soy milk into a microwave-safe container, place a lid on it and shake well. Heat in a microwave until desired temperature, or use cold for a cold latte/cappuccino. Using a spoon to hold back the foam, pour the milk or soy milk into the coffee, tea, or other beverage. Using the same spoon, scoop out the foam to top. Here are some helpful pictures:



Currently, there are recipes for...

CoffChai Blended Tea
Coffee? Tea? Why decide when you can drink this perfect blend of coffee and chai?
  • Chai tea(freshly brewed, purchased, or in concentrated form)
  • 1 shot of espresso or double-strength coffee (freshly brewed or purchased)
  • 1 cup milk or soy milk with latte preparation

Combine hot chai tea with the espresso/coffee. Using a spoon, gently pour the milk (or soy milk) into the mix and top with foam.

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Green Tea Latte
Premium roast coffee and steamed milk infused with fresh green tea leaves.

  • Green tea (freshly brewed or purchased)
  • 1 shot of espresso or double-strength coffee (freshly brewed or purchased)
  • 1 cup milk or soy milk with latte preparation

Combine hot green tea and espresso/coffee. Using a spoon, gently pour the milk (or soy milk) into the mix and top with foam.

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Iced Blended Regular, Mint, Mocha, and Caramel Coffees
This drink is delicious frozen coffee topped with whipped creme.This drink is a combination of frozen coffee and chocolate.This drink is a combination of frozen coffee and mint creme.This drink is a combination of frozen coffee and caramel.
For the regular blended coffee:

  • 1/2 cup milk of your choice (soy milk, rice milk, almond milk, etc.)
  • 1 tbl + 1 tsp sugar (optional)
  • 1/3 cup strong cold coffee (make a pot of coffee using double the coffee grounds, then chill in the refrigerator)
  • 1 cup ice
Place all items, except ice, in a blender. Once sugar is dissolved, add the ice. You may need to add more ice. Top with whipped creme. Makes 2 large glasses.
For Mocha, use the same recipe, but add 2 tbl chocolate syrup (add more or less to taste). Top with whipped creme and chocolate shavings or chocolate powder.
For Mint, add 1-2 tsp mint extract to the basic recipe (add more or less to taste). Top with whipped creme.
For Caramel, add 2 tbl caramel syrup to the basic recipe (add more or less to taste). Top with whipped creme and caramel syrup.

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Ice Milk Black Tea, Coffee, Green Tea and Red Tea
Ice Milk might make a poor substitute for ice cream, but it sure tastes yummy in Black Tea!Ice Milk might make a poor substitute for ice cream, but it sure tastes yummy in coffee!Milk might make a poor substitute for ice cream, but it sure tastes yummy in Green Tea!Ice Milk might make a poor substitute for ice cream, but it sure tastes yummy in Red Tea!
Milk is heavier than tea or coffee, which means that if you pour the milk first then the tea/coffee will float atop. While that's cool, you may wish to mix the two. Use the latte foam tutorial to get a frothy top to this tasty drink.
  • 1/4 cup milk of your choice (soy milk, rice milk, almond milk, etc.)
  • Ice
  • 3/4 cup brewed coffee, red tea, green tea or black tea
Place ice in a cup or other container and add the brewed coffee/tea so you can cool it down prior to adding it to the milk.
Add milk to a cup or glass, then slowly pour in the coffee/tea. If you wish to make it look more like the picture, add a dollop of whipped cream atop or milk foam if you prefer.
NOTE: if you like sweet drinks, you can add honey, agave nectar or simple syrup as a sweetener. Another option is to mix the hot coffee/tea with sugar or sweetener prior to chilling it by mixing it with ice (it's easier for the sugar/sweetener to mix). For a real treat, replace the milk with condensed milk!

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Soy Chai Latte
A delicious latte for those that would like to avoid milk in their diets.
  • Chai tea(freshly brewed, purchased, or in concentrated form)
  • Soy milk (warmed or cold)
  • 1 cinnamon stick

Simmer chai tea (even if purchased) with the cinnamon stick for 5-10 minutes to infuse it with even more cinnamon flavor. Pour in soy milk to taste and enjoy by serving with the cinnamon stick for stirring.

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Exotic Food Recipes

These tasty treats can be purchased in Shenkuu at the Exotic Foods Shop. Shenkuu foods are most similar to Asian foods and include things like sushi (Japanese), kimchee (really written as "kimchi" and is from Korea), satay (Vietnam, Cambodia, Thailand), mint rolls (Vietnam, Cambodia, Thailand), hot mustard sauce (China) and others. Some of these dishes are found in other countries than are listed, so don't think this is an all-inclusive list!
Currently, there are recipes for...



Fried Tofu Love the taste of tofu but hate eating healthy? Frying it solves that problem!
You can marinate this prior to frying if you wish...it's up to you.
  • Firm or extra-firm tofu block
  • Cooking oil, such as canola, grapeseed, vegetable/soy...enough to coat the bottom of a pan
  • A drizzle of sesame oil (optional but good)

You may skip this step but if you have the time, do it. In a sink, place a bowl upside-down. Place the block of tofu on the bowl. Put a bowl (right-side up) or plate on top of the tofu and top with something heavy, like a can or two of any kind of food or a big bottle of liquid. This is to help press extra water out of the tofu. Do this 1-2 hours.
Cut the in half with the knife parallel to the cutting surface and sliced in half again with the knife perpendicular to the cutting surface (in order to get small steak-sized portions)...or just cut into cubes.
Add oil(s) to a pan and place on medium-high heat. Oil will take about a minute to heat through depending on how much you used. Test the oil by placing a small piece of tofu in the pan. If it starts sizzling within 2 seconds, the oil is ready. Place the tofu in the pan.
Cook tofu until golden brown. Flip and cook the other side until golden brown. If using cubes, you should repeat this step until all sides are fried.
Serve with your favourite sauce. I like using peanut sauce, sweet chili sauce or a sauce made from soy sauce, green onion slices, ginger (powder or minced), garlic (powder or minced) and a little sesame oil...mix and top with sesame seeds.

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Mint Rolls This will really clear your sinuses!!

  • Rice paper wrappers (circular or square)
  • Fresh green of your choice, such as spinach, red leaf lettuce, etc.
  • Fesh mint leaves (not dried)
  • Thinly sliced pork and/or cooked shrimp (head, shell, legs and tail removed); if vegetarian or vegan, you may use thinly-sliced extra-firm tofu that has been cooked (grilled, baked or fried) and cooled
  • Thinly sliced carrots
  • Thinly sliced cucumber
  • Cooked and drained vermicelli noodles (optional)
  • Sauce for dipping (sweet chili, peanut, or plum sauces work well)

The most difficult part of this will be dealing with the wrapper, but once you get the hang of it then you'll make these with no problem. Using warm water, soften the rice wrapper. Once it is softened, gently shake off the excess water and quickly pat dry with a clean paper towel. Because this might sound kind of complicated, I created a quick image to help you. The numbers in the picture correspond to the numbers in the instructions below.


1. Spread out on a clean surface. If using square wrappers, place it in a shape like a diamond (one angle pointed towards you).
2. Place some of your greens, two mint leaves, and your protein, veggies and noodles onto the rice paper, a little bit up from the edge closest to you.
3. Grab the edge closest to you and place it over the filling.
4. Gently but firmly roll until halfway up the rice paper wrapper.
5. Fold in the left and right sides.
6. Continue to roll until there is nothing more to roll. The rice paper will stick to itself.
Repeat to make as many rolls as you like. Serve with dipping sauce.

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Pickled Bluchard Root Platter Pick up a platter of pickled Bluchard Root today!
  • 1 purple radish (if unavailable, any radish will do)
  • Enough vinegar to cover the radish
  • A pinch of sugar (optional)
  • A pinch of crushed red pepper (optional)

Slice the radish into circles. Place in a bowl. Cover with vinegar. Add sugar and/or crushed red pepper if you like. Cover the bowl and place in the refrigerator for at least 10 minutes. Serve. This will keep in the refrigerator for 2-3 days.

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Faerie Food Recipes

Since I've been a Neopian, there has been a Neopia-wide obsession with Faerieland that I simply never shared. I do, however, enjoy imagining what magical, sometimes-gravity-defying flavours are created in Faerie Foods. None of these recipes will be floating, but they will be delicious.
Currently, there are recipes for...



Cherry-Tastic Pie Layers of puff pastry stuffed full of real cherries!
This is a fancier version of the Cherry Pie.
  • 1 pie crust with top portion (store-bought or homemade)
  • 1 can of cherry pie filling (or cherry compote if you want to make it)
  • 5-7 black cherries (fresh or frozen [thawed], pits removed), cut in half
  • 5-7 red cherries (fresh or frozen [thawed], pits removed), cut in half
  • Sugar, to taste
  • Orange juice, to taste
  • Pinch of cinnamon
  • 1 teaspoon flour or corn starch
  • 1 egg white (beaten) or 1/4 cup of oil/butter
  • Candied walnuts or regular walnuts, chopped (any other nut may be used...if allergic to nuts try using granola)

Preheat oven to 205 degrees C (400 degrees F). Do a blind bake for the pie crust (no filling, poke the pie crust a few times with a fork and bake the pie crust alone for 5-10 minutes) to prevent it from becoming soggy.
While crust is baking, combine the cherry pie filling (or compote) with the black and red cherries in a pot on medium low heat. Mix in half a teaspoon of sugar at a time until you find a sweetness you like. Mix in a little orange juice until you find a flavor you like. Add in a pinch of cinnamon.
Combine the flour or corn starch with a little warm water until a thin paste is made. Pour into the cherry pot and turn on high heat, stirring constantly. When the mixture boils, turn off the pot and keep stirring for another minute.
Carefully remove the hot pie crust from the oven and fill with cherry pie filling. Top with the upper portion of the crust. Using a pastry brush or blotting with a paper towel, coat the top crust with the oil or beaten egg white. Top with the walnuts (or granola).
Return pie to oven and bake for about 40-50 minutes.
Remove from heat, turn off oven and let the pie cool for 10-15 minutes. Cut and serve.

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Ham and Cheese Wingwich This cute little sandwich is shaped just like a faeries wing.

  • 2 slices of bread
  • 2 slices of your favourite ham or meat-free "ham
  • 2 slices of cheese or your favourite non-dairy cheese
  • Lettuce or other leafy green
  • Mayonnaise or mayo substitute of your choice
  • Thinly sliced onion or scallion
  • Salt, pepper and garlic powder (to taste)
  • Two candles or sparklers

Place the two pieces of bread on each other and cut to resemble faerie wings. Spread mayonnaise on one side of each slice of bread. Assemble the sandwich to look like the one in the picture. Not that I need to say so, but make sure the mayonnaise is IN the sandwich, not all over your hands! I recommend adding the salt/pepper/garlic powder to the mayonnaise to prevent it from spilling when you assemble the sandwich. Insert two candles or sparklers and light before serving. Yes, blow them out before eating! They're just for fun :)

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Illusen Day Sandwich What better thing to munch on when celebrating Illusen Day?
The sandwich is lacking in taste description so I wanted to come up with something worth eating other than the lettuce and tomato concoction that it appears to be.

  • 2 slices dark bread, such as rye or wheat
  • 4 thick slices of tomato
  • Fresh lettuce or other leafy green (kale, cilantro/coriander leaves, green cabbage, red leaf lettuce, etc.)
  • Guacamole, avocado and/or a cooked lentil burger
  • Hummus (optional but delicious)
  • Salt and pepper (to taste)

Spread hummus on one side of each slice of bread. Assemble the sandwich to look like the one in the picture. Not that I need to say so, but make sure the hummus is IN the sandwich, not all over your hands! I recommend adding the salt and pepper to the hummus to prevent it from spilling when you assemble the sandwich.

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Food Shop Recipes

The haunt of newbies and seasoned players alike, Neopian Fresh Foods carries a little bit of everything...maybe a lotta bit of everything. It was the first shop in Neopia and carries anything from baby food to burritos, sandwiches to sweet-n-sour, cheesecake to chicken, vegetables of all kinds and meats, too, both mystery and even coming from some Neopets. Drinks, ice cream, rice, ice lollies, borovan. Neopian Fresh Foods even sells food items that look like they belong in different food shops. Some examples are rice and noodle dishes that look like they're from Shenkuu, veggie plates that look more at home in the Healthy Food Shop, cakes and biscuits that look like they're from the Bakery, pizzas and hot dogs...this place has everything!
Currently, there are recipes for...



Acara Cold Summer Noodle Salad Enjoy noodles even when its hot out!
For Salad
  • Thin rice noodles, such as vermicelli (wheat or buckwheat noodles can be substituted)
  • Fresh basil
  • Raw cucumber, thinly sliced
  • Raw carrot, thinly sliced
  • 1 green onion_ thinly sliced (green and white portion)
For Dressing (this is a guideline, feel free to adjust taste)
  • 5 tablespoons soy sauce
  • 5 tablespoons vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon minced fresh ginger OR 1/4 to 1/3 teaspoon powdered ginger

Cook noodles according to directions. While noodles are cooking, mix up dressing. When noodles finish cooking, remove from heat and drain water. Rinse with cold water until noodles are cold. Drain well.
Transfer noodles to a bowl or other dish. Add the raw veggies and toss in the dressing (add a little dressing at first, then add more to taste.
This noodle salad can be stored for two days in the refrigerator in a covered container.

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Aisha Chocolate Cheesecake A creamy chocolate cheesecake that will just melt in your Aishas mouth.
This is a no-bake recipe to make it even simpler.

  • Premade pie crust of your choice (for cheesecake, people typically use graham cracker crusts but this is not a requirement...recipe to follow)
  • 200g (about 1 cup or 7oz ) of your favourite cream cheese or vegan/non-dairy cream cheese
  • 152g (about 1 cup) chocolate chips of your choice
  • 150g (about 2 cups) whipped topping of your choice OR make 150g (about 2 cups) of whipped topping by whipping heavy whipping cream (or vegan/non-dairy substitute, such as Mimicreme)
  • White chocolate chips, about 152g (about 1 cup)

Melt chocolate chips (except the white chocolate chips at the end of the recipe) by microwaving in a microwave-safe dish for 15 seconds at a time, mixing after each session, until melted (if you don't want to use a microwave, place chocolate chips in a cooking pot on low heat, stirring constantly, until fully melted).
Combine melted chocolate with cream cheese and whip by hand or with a mixer until fully mixed. Add in half of the whipped topping and fold into the cream cheese/chocolate mix with a mixing spoon (folding is easy, you start at the bottom and bring it over the top...look up a video if you need help). When fully mixed, fold in the remaining whipped topping.
Pour contents into your pie crust, place in the refrigerator and refrigerate until firm. Remove from refrigerator and cut into serving pieces (about 6 pieces, but you can make them larger or smaller if you wish). Melt white chocolate chips the same way you melted the chocolate chips. Using a spoon, drizzle an A onto each slice to look like the picture. Enjoy!
To make a graham cracker crust, crush 150g (about 1 and 2/3 of a cup) of graham crackers or your favourite cookies/biscuits. Mix with 45g (a little over 1/4 cup) butter or butter substitute and 110g (about 1/4 cup) sugar until well combined. Press mixture into a pie pan/tin and place into the refrigerator until firm.

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Aisha Toffee Apple This isnt an ordinary toffee apple, this one looks like an Aisha!

  • 1 large, firm green apple
  • 1 popsicle (ice lolly) stick or skewer
  • 4oz of chewy caramel or chewy toffee candies (if you don't know how much 4oz is, just grab a handful and add more later if necessary)
  • 1-2 teaspoons chopped nuts or rice puff cereal
  • 2 pieces of waffle, waffle cone, sugar cone or chocolate (for the ears)
  • 2 mint leaves with stems (for the Aisha antennae)


Place wax paper on a plate and coat with a little oil. If you don't have wax paper, you can just use the oil on a plate or in a bowl. Don't dump in a lot of oil...this is just a light coating to make a non-stick surface. Melt caramels/toffees in the microwave by placing the caramel/toffee, unwrapped, in a microwave safe bowl with 1-2 teaspoons of water. Microwave on high for 30 seconds, stir and repeat until melted...stir until smooth. You may also do this on low heat in a pot on the stove.
Wash and dry your apple well. Remove the apple stem (if there is one) and insert the stick/skewer into the small hole where the stem was. Push it in until it's about halfway through the apple (if you accidentally push through the apple, there's no problem).
Coat the apple in the melted caramel/toffee. You may roll this or spoon it onto the apple...whatever is easiest for you.
Place the completed apple on your oiled surface and sprinkle on your chopped nuts. Arrange the cone/waffle/chocolate to look like ears and top with the mint leaves to look like the Aisha antennae. Move the apple (on its oiled surface) to the refrigerator and let set. Before eating, remove it from the refrigerator and let it sit for up to five minutes to make it easier to eat.

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Blueberry Snowball Eat it, or throw it, the choice is yours!

  • 2 cups of ice
  • 1-2 spoonfuls of blueberry jam or blueberry compote

Blend ice in a blender until broken down into small ice flakes. Scoop into a bowl and cover with warmed blueberry jam/compote.

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Buzz Bread Salad A big plate of healthy salad served in a bread bowl that looks just like a Buzz tail.

  • 2 cups of your favorite salad, diced small
  • 1 pita bread, cut in half like a hamburger bun

Place 1 cup of your favorite salad on each half of the pita bread. Makes 2 servings.

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Buzz Sandwich A cute sandwich that is decorated to look like a Buzz head.

  • 1 hamburger roll
  • 1 veggie burger
  • 1 tablespoon hummus or cream cheese
  • 2 slices tomato
  • 1 slice cheese
  • 2 toothpicks
  • 2 green olives with pimentos or other filling

Cook the veggie burger according to package directions. During the last 1 minute of cooking, top with cheese to melt it a little. Remove from heat. Toast the hamburger roll in a toaster oven, full-sized oven, toaster or on the stove.
Create the sandwich by layering bun, tomato, hummus or cream cheese, veggie burger with cheese, and the top bun. Skewer the olives with the toothpicks to make "eyes" like in the picture. Don't forget to remove the toothpicks before eating!

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Caviar Sandwich A sandwich crafted for only those with the most refined tastes.

  • 2 slices of thick bread, toasted
  • 1 tablespoon black caviar
  • 1-2 hard boiled eggs

Spread half a tablespoon on each piece of bread. Thinly slice the hard boiled eggs and layer onto one piece of bread (touching the caviar) and top with the other piece of bread (caviar-side touching the eggs). Enjoy!
NOTE: For a vegetarian version of this sandwich, use Vegemite or Marmite in place of caviar. To totally remove all animal by-products, you can use thinly-sliced tofu instead of chicken eggs, though the taste will be a little different.

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Cheese Sticks Yum, cheese sticks coated in bread crumbs and deep fried. This dish is served with marinara sauce.

  • 2-3 sticks of string cheese OR cheese cut from a block to be about the size of your thumb
  • 1 raw egg (if allergic to eggs or you don't have any, you can use some oil instead...see recipe)
  • Breadcrumbs (store-bought or make your own...recipe to follow)
  • Enough cooking oil to go halfway up the cheese stick
  • Spaghetti sauce or other marinara sauce. Pizza sauce is also fine. You can deviate from the description and try others, like ranch dressing, pesto, nacho cheese, ketchup or honey mustard

Cut string cheese sticks in half. If using block cheese, I already said to cut to thumb size so you should be good. In a small bowl, crack the egg and mix it well. Pour some breadcrumbs into a different bowl. Dip the cheese sticks into the beaten egg, then remove from egg (holding the stick over the egg bowl). Let excess drip off, which takes about 1-2 seconds. If using oil, lightly coat the stick in oil. Next, roll the egg-coated (or oil-coated!) cheese stick in the breadcrumbs. Place the coated stick onto a plate. Repeat until all your sticks are coated with egg and breadcrumbs.
Place oil in a pan and turn on medium heat. The oil needs to heat up, which should take less than 5 minutes. Test the oil by putting in a couple breadcrumbs; if they sizzle right away, the oil is ready. If they don't start sizzling, wait longer. CAREFULLY place the coated cheese sticks into the oil by laying them GENTLY and AWAY from your body to avoid being splashed with hot oil. Use tongs if you can. Cook until golden brown, turning to ensure even cooking.
Remove cheese sticks from oil and place on a plate topped with napkins or paper towels to absorb excess oil. Serve with your favourite sauce.

Homemade breadcrumbs are super easy to make. First, take hard, stale bread (or toast) and place into a plastic sealable bag. Seal the bag and crush bread using your fist, a rolling pin, or anything else you can think of. If you're really weak, try stepping on the bag to crush the bread :) You can also substitute bread with crackers, including flavoured crackers, which I do recommend.
Once you have crushed the bread (or crackers), you can leave them as-is or you can add in dried herbs, powdered garlic/onion, some salt and pepper as you like. You can use these breadcrumbs (or cracker crumbs) to coat raw chicken prior to cooking.

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Chicken Taquitos Its like deliciousness wrapped in a crunchy shell.

I decided to offer a couple alternatives to this because it will taste just as delicious.
  • 1 cooked chicken breast (or vegetarian/vegan chicken breast)
  • 1 jalapeno or other chili pepper, diced (optional)
  • 1 small can green chilies (fire-roasted is best), diced. NOTE: these are not spicy
  • 1 small can of refried beans or refried black beans (optional, but I sure like them). You can also use half the can if you want to make less
  • 1 packet taco seasoning, burrito seasoning or other Mexican seasoning
  • Corn tortillas (or flour if you prefer...or any kind of tortilla/wrap)
  • Enough cooking oil to cover rolled taquitos halfway
  • 1 small handful of shredded cheese (try cheddar, pepperjack or monterey jack)
  • A wedge of fresh lime and side of guacamole, salsa and/or sour cream

Shred or dice chicken (or veggie chicken) and place into a bowl. Add shredded cheese, diced jalapeno, and diced green chilies. If using refried beans, add that as well. Mix well. Add in some (NOT all) of the seasoning, mix well, then taste the mixture. If you think it needs more seasoning, add more. Keep doing this until you get it the way you like it. This prevents accidental over-seasoning!
Heat tortillas in the microwave for about 5-10 seconds to soften them. You can also do this in a pan if you prefer. They need to be softened or they will break when you try to roll them. Place tortillas on a clean surface. On the edge closest to you, add 1-2 tablespoons of the chicken mixture and roll. Place rolled taquito seam-side down (so it doesn't unroll) on a clean surface or plate. Repeat until you have as many as you'd like to make. NOTE: you can save the filling for later, just put it into a sealed container and place in the refrigerator.
Place oil in a pan and turn on medium heat. The oil needs to heat up, which should take less than 5 minutes. Test the oil by putting in a tiny piece of tortilla; if it sizzles right away, the oil is ready. If not, wait longer. CAREFULLY place the taquitos seam-side down into the oil by laying them GENTLY and AWAY from your body to avoid being splashed with hot oil. Use tongs if you can. Cook until golden brown, turning to ensure even cooking.
Remove taquitos from oil and place on a plate topped with napkins or paper towels to absorb excess oil. Slice in half if you wish. Serve with lime wedge and guacamole, salsa and/or sour cream.
Alternative Filling: shred chicken (or veggie chicken) and mix with salsa. Feel free to add cheese, refried beans and/or chilies to this mixture. This is just a super quick way to get some tasty chicken filling.
Alternative Serving 1: if you're feeling really lazy, heat up some hard taco shells and place the chicken mixture into taco shells. This way, you don't have to heat tortillas, roll them and fry them.
Alternative Serving 2: even lazier? Just scoop up the chicken mixture with tortilla chips :)

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Chokato Sundae Chokato sorbet smothered with fresh cream and topped with a cherry.

What I wanted to do here was recreate the flavor, not the appearance, of the sundae. Chokatos are a cross between chocolate and tomato, so...
  • 1 scoop chocolate sorbet or chocolate ice cream
  • 2 very ripe cherry tomatoes (or half of a full-sized tomato), diced
  • Whipped creme
  • 1 cherry for garnish

Place the chocolate sorbet (or ice cream) in a dish or bowl. Garnish with whipped creme, diced tomato and cherry.

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Cheesy Onion Noodle Soup This onion noodle soup is topped off with a bit of freshly grated cheese!

  • 1 small onion or 2 green onions_ thinly sliced
  • 475mL (2 cups) water or broth
  • 1 package instant noodles OR 1 serving dry noodles
  • Grated cheese to taste (try cheddar or mozzarella)
  • Salt and pepper (to taste)
  • Fresh basil leaves (optional)
  • Fresh tomato, sliced (optional)

Place water or broth in a cooking pot on high heat. Add onions_ Bring to a boil, reduce to medium heat and add noodles. Cook until noodles are done. Add salt and pepper to taste. Carefully pour noodles and liquid into a bowl and top with as much cheese as you'd like. This will give you the cheesy onion noodles. To make it look like the picture, garnish with basil and tomato.

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Deviled NeggDeviled neggs are fantastic! Better feed this one to your pet though as the Negg Faerie does not collect it.

  • 12 eggs, hardboiled
  • Mayonnaise
  • Mustard
  • Salt and pepper (to taste)
  • Paprika

Slice hardboiled eggs in half, lengthwise, and scoop out both halves of the yolk. Place the yolks in a bowl, and add enough mayonnaise to make into a paste (add in slowly, about 1/8 cup at a time). Add a little mustard, salt, and pepper to taste. Scoop this yolk mixture back into the egg white, then sprinkle with paprika.
NOTE: If you want purple eggs, like in the picture, dye the hardboiled eggs purple and let sit for 24 hours in the refrigerator before use.

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Egg GelatinHard boiled eggs suspended ever so delicately in a tomb of jiggly gelatin.

  • 1 packet of powdered unflavoured gelatin or agar agar
  • Salt-free chicken bouillon cube
  • 5 hard boiled eggs, peels and sliced

Prepare gelatin or agar agar according to package directions and dissolve the bouillon cube. Pour mixture into a heat-safe container and add in egg slices, mixing well. Chill until firm. Serve as a side dish.

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Egg Salad SandwichThis tasty yet smelly sandwich will soon fill up your Neopet.

  • 2 thick slices of bread (toast optional)
  • 2 hard boiled eggs
  • 1 tablespoon mayonnaise
  • 1/4 tablespoon mustard
  • 1 pinch salt and pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Peel hard boiled eggs and place in a bowl with all the ingredients (except bread). Using a fork, mash the eggs and mix well. Spread on one piece of bread and top with the other to make a sandwich.

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Egg Salad and Cheese SandwichThis egg salad sandwich also has melted cheese!

  • 2 thick slices of bread (toast optional)
  • 2 eggs
  • 1 tablespoon cream cheese or sour cream (non-dairy substitute okay)
  • 1 slice of cheese or 1 small handful of grated cheese (vegetarian or non-dairy version okay)
  • 1/2 tablespoon mayonnaise (vegan mayo okay) mixed with 1/2 tablespoon mustard
  • 1/2 - 1 tablespoon cooking oil

Heat oil in a pan on medium heat. While the pan heats up, crack both eggs into a bowl. Add cream cheese or sour cream and beat together to mix well (if using cream cheese, there will be some lumps). Pour mixture into the heated pan and cook until done (omelette-style or scrambled, it's your choice). Eggs will be wetter than usual due to the inclusion of sour cream or cream cheese. Turn heat off. Create the sandwich by placing one piece of bread on a plate and topping it with cheese. Then add the eggs. On the second piece of bread, spread the mayo-mustard mixture and then top the sandwich. The heat from the eggs will melt the cheese.

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French Toast This french toast is made with cinnamon bread and is topped with melted butter, and powdered sugar.

  • 1 slice of cinnamon bread of your choice (thicker bread that is slightly stale works best, but any will do)
  • 1 egg
  • Half a cup of condensed milk or vanilla soy milk
  • 1 tablespoon butter, margarine or oil
  • 1 small pat of butter
  • Powdered sugar

Crack the egg into a shallow bowl, break the yolk. Combine the condensed milk or vanilla soy milk with the egg. Heat a pan on medium heat and melt the butter/margarine (or heat the oil). Dip the bread into the milk/egg mixture, flip the bread and dip again. Place it in the pan. Cook the bread until it gets golden brown, then flip to cook the other side until golden-brown.
To serve, remove toast from pan and stack on a plate. Top with the pat of butter and a dusting of powdered sugar.

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French Toast PB&J Sandwich This ought to taste interesting...

  • 2 slices of bread of your choice (thicker bread that is slightly stale works best, but any will do)
  • 1 egg
  • Half a cup of condensed milk or vanilla soy milk
  • 1 tablespoon butter, margarine or oil
  • 1 tablespoon peanut butter
  • 1 tablespoon jam, preferably grape

Crack the egg into a shallow bowl, break the yolk. Combine the condensed milk or vanilla soy milk with the egg. Heat a pan on medium heat and melt the butter/margarine (or heat the oil). Dip one of the pieces of bread into the milk/egg mixture, flip the bread and dip again. Place it in the pan. If there's enough room in the pan, repeat with the second piece of bread...otherwise, wait until the first piece is cooked. Cook the bread until it gets golden brown, then flip to cook the other side until golden-brown.
Remove bread from heat, place on a plate. Spread the peanut butter on one piece of bread, jam on the other, then make into a sandwich and enjoy!

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Fried Salmon A simple dish served with a slice of lemon or two.

  • 1 whole salmon, scaled and gutted (remove head if you prefer)
  • Enough oil to fry half the salmon (about 1/2 cup)
  • Salt and pepper
  • 1-2 wedges of lemon

Heat a deep pan on medium heat, add the oil (make sure the oil does not smoke. If it does, remove from heat and wait until it stops smoking. Reduce the heat and put the pan back on the heat). While the oil is heating, season the inside and outside of the salmon with the salt and pepper, rubbing it into the skin and flesh. Take a piece of the flesh and drop it into the oil. If it bubbles right away, the oil is ready. Place the salmon in the oil, laying it away from you. Check the fish in about 1-2 minutes. If it is crispy and brown, turn it over using tongs or a fork, and fry until this other side is crispy and brown. Remove from the oil, turn off the heat, and place the fish on a small pile of paper towels or napkins to drain. Put fish on a plate and serve with 1-2 wedges of lemon.

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Frosted Green Grundo Cookies You know what is better than green Grundo cookies? Frosted green Grundo Cookies!

  • Sugar cookie/biscuit dough, homemade or purchased
  • Green frosting of your choice, homemade or purchased
  • Red candy-coated chocolate candies (or other red candy)
  • Food flavouring of your choice (try almond or coconut), optional

Preheat oven according to cookie dough directions. If using food flavouring, mix with frosting until you get the flavour intensity that you like. Roll out dough until about half the thickness of one of your fingers. Using a small glass or round cookie cutter, cut dough into circles and place on a nonstick or greased cookie sheet. Gather the leftover dough and make into small, flat squares and add them to the circles to look like Grundo antennae.
Bake cookies as per directions, remove from oven and let cool completely. Frost with green frosting and add red candies for eyes.

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Isca Valentine Cookie Pop A treat big enough to share!

  • Sugar cookie dough (made at home or store-bought)
  • Red food colouring
  • Dark or milk chocolate (chips or cooking chocolate)
  • Chopped nuts
  • Blue liquorice (two per cookie)
  • Popsicle sticks or skewers (wooden or metal...NOT plastic)
  • Ribbon or bow-shaped stickers

Preheat your oven according to the directions in the cookie recipe or on the cookie dough package.
Mix the cookie dough with red food colouring. Only add a couple drops at a time, mixing thoroughly after each addition, until you get the desired colour.
Shape cookie dough into hearts. You can do this either by shaping the cookie dough freely by hand or rolling the cookie dough on a non-stick surface and using a big, heart-shaped cookie cutter. Do not make your cookies too thick (aim for about half the thickness of your finger). Place heart-shaped cookie dough on a non-stick cookie sheet (or cookie sheet lightly rubbed with grease or oil). Carefully insert the popsicle sticks/skewers. Bake cookies according to directions.
Remove cookies from oven. While still soft from the oven, insert the blue liquorice to look like Aisha ears. Let cookies cool completely. When cooled, melt chocolate by placing it in a microwave-safe container and microwaving for 15 seconds at a time (stir after each 15 seconds of microwaving) until completely melted. Using a spoon, drizzle chocolate on the top half of the cookie (see picture). Top with chopped nuts. Wait until chocolate hardens (about 10 minutes if you place it in the refrigerator) before adding the bow sticker (or tying a ribbon in a bow around the stick). Enjoy!

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Mixed Grarrl Salad For those Grarrls trying to watch their figures.

  • 1 fried (sunny-side-up) egg
  • 2 large pieces of iceberg lettuce
  • 1 cup watercress
  • 3 thick tomato slices
  • 4 slices meat or tofu

Save 2 sprigs of watercress and place the rest of it on a plate. Place the tomatoes and meat/tofu evenly on top of the watercress. Set the two iceberg lettuce pieces in the shape of a Grarrl mouth on top, and place the fried egg for the "eye." Lay the 2 saved sprigs of watercress on the plate however you like for an added decoration.Drizzle with your favorite dressing and enjoy.

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Mixed Grarrl Salad For those Grarrls trying to watch their figures.

  • 1 fried (sunny-side-up) egg
  • 2 large pieces of iceberg lettuce
  • 1 cup watercress
  • 3 thick tomato slices
  • 4 slices meat or tofu

Save 2 sprigs of watercress and place the rest of it on a plate. Place the tomatoes and meat/tofu evenly on top of the watercress. Set the two iceberg lettuce pieces in the shape of a Grarrl mouth on top, and place the fried egg for the "eye." Lay the 2 saved sprigs of watercress on the plate however you like for an added decoration.Drizzle with your favorite dressing and enjoy.

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Moehog Veggie Sandwich This sandwich is filled with carrots, squash, peppers and all sorts of veggies.

  • Hamburger rolls (1 per burger)
  • Carrots
  • Squash of your choice (I like courgette/zucchini)
  • Onion of your choice
  • Sweet peppers
  • 1 clove of garlic per burger
  • Fresh greens, such as lettuce, kale or spinach
  • Tomato
  • Salt and pepper (1 pinch of each)
  • Dried oregano, thyme and marjoram (1/4 teaspoon each or 3/4 teaspoon Italian seasoning)
  • Lemon juice (to taste)
  • Hummus or mayonnaise
  • Cooking oil

Very thinly slice the carrots, squash, onion and sweet peppers. Lightly coat a pan with cooking oil (1 teaspoon or less if making one burger) and heat on medium heat for about 10 seconds. Add in your sliced veggies. Season with salt, pepper, oregano, thyme and marjoram. Mix well to coat evenly. Thinly slice the garlic and add it to the pan. Cook until veggies are soft, then squeeze a little lemon juice on them to brighten the flavour.
On your hamburger roll, use hummus or mayonnaise (or both) on both pieces. Top with sliced tomato and your fresh greens, saving one leaf for later. Add your cooked veggies and complete your burger with the top half of the roll. Cut the burger in half. Use the reserved leaf to stick into the cut to make it look like a Moehog's mohawk (see picture).

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Olive Snowball Mmmmm, olive flavoured snow!!!

  • 2 cups of ice
  • 1-2 spoonfuls of olive tapanade

Blend ice in a blender until broken down into small ice flakes. Scoop into a bowl and cover with olive tapanade. Toss with cooked, cooled noodles drizzled with olive oil to serve.

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Pack o Pumpkin Seeds Plant em, eat em - either way youll get some yummy pumpkin flavour.

  • Raw pumpkin seeds from a fresh pumpkin
  • Salt
  • Oil (try grapeseed or canola oil)

Wash and separate seeds from the stringy pumpkin insides. Place in a pan or cooking pot and add water, a 4:1 ratio of water to seeds (so if you use 1/4 cup of seeds, then you use 1 cup of water). Add a good pinch of salt for every half cup (50mL) of water used. Boil 10 minutes, remove from heat and drain.
While pumpkin seeds are boiling, preheat an oven to 200 degrees C(400 degrees F).
Place drained seeds on a baking sheet in a single layer. Drizzle with oil, bake until as browned as you'd like them (10-15 minutes should do, but if you like them more brown feel free to cook longer). Remove from heat, let cool and enjoy!

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Pineapple Snowball Yummy, this seasonal edible snowball treat is covered with Pineapple flavoured sauce!

  • 2 cups of ice
  • 1-2 spoonfuls of canned or fresh pineapple

Blend ice in a blender until broken down into small ice flakes. Scoop into a bowl and cover with warmed canned/fresh pineapple.

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Salmon Cream Cheese Dip Mmm... this dip can almost be served as a meal.

  • 1 cup (about 1 can oz.) salmon, drained and flaked
  • 1 cup softened cream cheese OR 1/2 cup sour cream (non-dairy versions of cream cheese and sour cream work just fine)
  • 1/4 cup chopped celery
  • 2 tablespoons chopped scallion (green onion_
  • 1 tablespoon chopped parsley
  • Grated peel and juice of 1/2 lemon
  • 1/4 tablespoon seasoned salt

Combine all ingredients. Cover and put into the refrigerator. Serve chilled with veggies or crackers. This dip, if sealed and stored int he refrigerator, should be good for at least a week.

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Salmon SteakThick and juicy, a must for the fish connoisseur.

  • 1 salmon steak (or other fish steak)
  • 1 tsp each salt, pepper, garlic powder, onion powder
  • 1 tbl olive oil
  • Wedge of lemon or lime (optional)

Preheat oven to 175 degrees C (about 350 degrees F). Rub both sides of the salmon steak with olive oil and the spices. Place salmon steak on a cookie sheet lined with aluminum foil (easy clean-up). Once the oven is preheated, bake the salmon for 16 minutes. Make sure to check the salmon at 12 minutes because cooking times vary based on your oven and thickness of the salmon. Take a fork or knife and pierce the middle of the salmon to see if it's cooked through. Once done, serve the salmon with a wedge of lemon or lime. Makes 1 serving.

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Spotted Cheese SandwichTaking the toasted cheese sandwich one step further...

  • 2 slices of spiral rye bread
  • 2 to 5 slices of your favourite cheese (try combining havarti, cheddar and provolone) + 1 square of cheese. If you're a vegan, you can use Daiya brand, Tofutti brand, Cheesly brand, or Teese brand cheese, since they melt (if you have a favourite brand not listed, use that). Use a vegan cheese block of your choice, like Follow Your Heart, to make the square of cheese.
  • 1 toothpick
  • Enough butter or oil to lightly coat bread.

Place a pan or skillet on the stove and heat on medium heat. You can choose to butter or oil the pan/skillet or you can choose to butter/oil the bread. If using the bread, butter/oil one side of the bread, then place cheese or vegan cheese on the NON-buttered/oiled side. Top with the other piece of bread, then butter/oil the exposed side of the bread. Place the assembled sandwich into the pan/skillet. If buttering or oiling the pan/skillet, just add in about 1 tablespoon of butter or oil to the skillet. While it's coating the pan, assemble the sandwich by placing the cheese atop one slice of bread and covering it with the other. Place the assembled sandwich into the pan/skillet.
Cook sandwich until it is golden brown on the side touching the pan/skillet, then flip the sandwich carefully. If it falls apart, don't worry...you can quickly reassemble it so all is not lost! If you buttered/oiled the sandwich itself, all you need to do is flip. If you opted to butter/oil the pan/skillet, then lift the sandwich using a spatula, add another tablespoon of butter/oil, then flip the sandwich into the melted butter or oil (flip the sandwich so the uncooked side is now touching the pan/skillet). Once this side is golden and browned, the cheese should be melted and ready to enjoy. If the cheese is NOT melted completely, lower the heat to medium low and cover the sandwich with another pan or pot or domed pot cover or the cover for your pan/skillet and let cook for about 2 minutes.
Remove sandwich from heat and transfer it to a chopping board, where you can cut the sandwich in half (I prefer a chopping board, but if you want to cut it on your plate, that's fine as long as you're careful). Place a toothpick in one half of the sandwich and slide the cube of cheese on top of it to look like the above picture. Enjoy your sandwich as-is or with a side of tomato soup!

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Strawberry Snowball Mmmmm mmmmm, this snowball is delicious!

  • 2 cups of ice
  • 1-2 spoonfuls of strawberry jam, compote or frozen strawberries

Blend ice in a blender until broken down into small ice flakes. Scoop into a bowl and cover with warmed strawberry jam/compote/whole frozen strawberries.

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Tangella Sandwich Sweet and tangy this sandwich is perfect for a summer afternoon.

  • Peach slices, canned or fresh, enough to cover a sandwich
  • 1/4 teaspoon lemon juice
  • 2 tablespoons orange marmalade
  • 2 pieces of bread

Mix marmalade and lemon juice together. Create the sandwich by topping one piece of bread with the marmalade/juice mixture, top that with the peach slices and then place the second piece of bread on top. Cut in half to make the triangle shape and enjoy.

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Zafara Breakfast Mmm... a yummy breakfast of bacon and eggs.

  • 3 eggs, cooked sunny-side-up
  • 3 pieces bacon, cooked

Arrange the three eggs where two eggs are above the third, with the third in the middle (two eyes + nose). Use two pieces of bacon as ears, and one more as the mouth. Serve!

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Gross Food Recipes

Yes, there is a recipe section for gross food recipes. I'm sure that most of you will agree the gross food on Neopets is...well...gross! For that reason, I have decided to make delicious recipes that only look like the gross food!
Currently, there are recipes for...



Banana Lice Cream Wait... that doesnt look like tapioca!
The description makes a reference to tapioca. You are absolutely welcome to substitute tapicoa pearls. The reason they are not officially part of the recipe is because they can be hard to find and take a while to prepare (unless you find a certain kind).
  • 1 cup of banana ice cream OR 1 cup of vanilla ice cream mixed with 1 mashed banana
  • 1 small handful of rice puff cereal
  • 1 small handful of chopped nuts (unless you're allergic, of course!)
  • 1 small handful of chopped white chocolate or small white chocolate chips

Combine all ingredients and scoop into a serving bowl. Enjoy this delicious version of an interesting Gross Food!

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Chocolate Taco Bacon, meat, sour cream and chocolate make this a rather interesting treat.
Yes, chocolate can be used in savoury recipes!

  • 12 hard taco shells or 12 small tortillas
  • 1-2 slices of bacon (or veggie bacon) per taco
  • 1 pound (about half a kg) of ground meat (meat mince) or your favourite vegetarian/vegan substitute
  • 1 small onion_ diced
  • 1-2 tablespoons of cooking oil
  • unsweetened cocoa powder, chili pepper powder, cumin powder, salt, pepper to taste (or use cocoa powder + your favorite taco seasoning)
  • sour cream (or your favourite non-dairy version), 1 spoon per taco
  • hot sauce, to taste (optional)

In a medium-sized pan on medium heat, add cooking oil, diced onions and ground/mince meat (or meat substitute). If using meat, cook until browned. If using a veggie substitute, cook until heated through and onions are softened. If using hard taco shells, now is the time to heat the taco shells either in a microwave or in the oven (use the directions provided on the taco shell box). Turn off the heat and drain away any fat by carefully tilting the pan to one side and pushing the meat to the raised side of the pan, allowing fat to drip down. Remove with a spoon and place in a cup (NOT plastic or styrofoam), bowl or can for later disposal. Add chili pepper powder, cumin powder, salt, pepper (or your favorite taco seasoning) and unsweetened cocoa powder to taste. Set aside and cook the bacon (also on medium heat) until done. Remove the bacon from the pan and set on a plate covered in 1-3 paper towels to help catch excess oil.
If using small tortillas instead of hard taco shells, you can warm these in the microwave (about 5-10 seconds per shell) or heat them in a pan on medium-high heat. The goal isn't to cook them (they're already cooked), just to heat it enough so it doesn't break when you bend it. You can place these on a plate and cover with a clean kitchen towel when you finish heating them up.
Assemble your taco however you like. I like to first put in the bacon, then the cooked ground/mince meat, then add a spoonful of the sour cream and douse it in hot sauce!

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Dr. BackwashThe only thirst quencher on the market that quenches twice!
This was a hard choice to do, especially because I love another doctor type soda but also because how could I make something tasty that "quenches twice"? The solution was based on electrolyte replenishment.

  • 1 cup red electrolyte drink of your choice
  • 1 cup pineapple or mango juice (if using pineapple/mango nectar, use half a cup nectar and half a cup of water)
  • 1-2 cups of ice

Combine all ingredients in a blender and blend until smooth. Enjoy a drink that quenches twice!

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Ham and Hair Sandwich This hammy treat is a special favourite of Gargon IV. This one even has special slime on the top for extra flavour!
Don't worry, no hair was used in the making of this sandwich!

  • 1 large roll or burger-style bun with sesame seeds
  • 1-2 slices of ham
  • 1/2 cup stringy meat, such as pulled pork or corned beef
  • 1/2 tablespoon each sweet and dill relish (or use just one style if you prefer)

Layer the sandwich: bun, stringy meat, ham and the top half of the roll/bun. If you want it to look like the picture, place the relish atop the sandwich. If you want something a little easier to eat, then place the relish on the inside of the sandwich.

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Lice Rice Sick of boring plain old rice? Tuck into the lively alternative, its full of protein too!
Like the description says, this is full of protein.

  • 1/2 cup uncooked rice
  • 1/2 cup uncooked lentils (any style)
  • Water or broth (amount depends on cooking method, below)

If using a rice cooker, combine rice and lentils. Rinse rice and lentils, drain water. Place your index finger on top of the rice/lentil mixture and slowly add water (or broth) until the water (or broth) reaches the first line on your finger (the knuckle nearest your finger nail). Cook the rice/lentil mixture as per your normal rice cooker directions.
If using a stove and cooking pot, combine rice and lentils. Rinse rice and lentils, drain water. Add in 2 cups of water or broth. Place cooking pot on stove, turn on high heat and bring to a boil. Once boiling, place a cover on the cooking pot (if yours doesn't have its own cover, you can use a plate or even a skillet) and reduce heat to low. Cook until done, about 30-40 minutes. You may need to add more water (or broth) during the cooking process.

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Scab Cake A nice fresh scab sandwiched between two halves of victoria sponge.
I was torn between making this sweet or savoury but ended up opting for a sweet treat like the recipe recommends. I added the chocolate pieces, which are optional, to better mimic a scab's texture and colouring.

  • 1 victoria sponge OR 1 plain doughnut, sliced in half lengthwise (to make two halves for a sandwich)
  • Frozen strawberries (2-3 for the doughnut, 5-8 for the sponge)
  • Frozen cherries (2-3 for the doughnut, 5-8 for the sponge)
  • 1 small handful of chocolate (preferably dark)
  • 1 small handful of cereal of your choice, such as a corn flake type cereal, a rice puff cereal, or a shredded wheat type cereal

Combine fruit and chocolate in a blender or food processor and mix until blended. Mixture should be lumpy. Mix in cereal and layer onto one of the sponge/doughnut slices. Top with the other sponge/doughnut half and enjoy.

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Healthy Food Recipes

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Fresh Sushi Roll, Fresh Sushi Cone Mmmm fresh raw fish and vegetables - yum yum!Only the freshest sushi is wrapped in this gourmet treat.
  • 1 package nori (dried seaweed sheets)
  • 3 cups white or brown rice, cooked according to the package directions
  • 1/3 cup rice vinegar
  • 1/2 lb sushi-grade tuna, salmon, or other fish cut into long strips. It MUST be "sushi-grade" or it's not safe to eat raw. You can use only vegetables if you prefer.
  • 3 carrots, cut into strips
  • 1 cucumber, cut into strips
  • 1 tsp wasabi paste
  • 3 tbl soy sauce

Combine the rice and rice vinegar (read directions on rice vinegar). Lay a sheet of nori shiny-side-down on a bamboo rolling mat or piece of paper. Spread rice over the entire sheet of nori. Place the strips of fish, cucumber, and carrots across the bottom of the nori, on the rice. Using the bamboo mat or paper, roll the nori over itself, rolling away from you. Use the bamboo mat or paper to help squeeze the nori tight, then roll again. Make sure you don't roll your bamboo mat or paper up in your sushi! Just use it to help you tighten the roll. Once done, cut the rolls from end to end to make little circles. Combine the wasabi and soy sauce to make a dipping sauce. This makes a lot of sushi, so if you're just having a few people over, use 1-2 cups of rice instead.
To make the sushi cone, make the sushi as directed above, but place the ingredients on the rice on the right side of the nori. Starting with the bottom right corner, roll the sushi towards the upper left corner so it forms a cone. Serve with wasabi and soy sauce.

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Fruity Salad If you love fruit, you'll love this fruity salad.

  • 1/2 cup fresh or thawed frozen blueberries
  • 1/2 cup fresh or thawed frozen strawberries
  • 1/2 cup fresh or thawed frozen raspberries
  • 2 sliced bananas
  • 1/8 cup orange juice
  • 1 tbl vinegar

Mix all ingredients together in a large bowl and serve. Store extras in a sealed container in the refrigerator. Makes 3-5 servings.

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Onion and Sliced Mushroom Soup If Mmm... this smells really good.

  • 1 onion or 2 green onions sliced very thin
  • 4-8 mushrooms of your choice (try shiitake, crimini or white buttom), sliced very thin
  • 475mL (2 cups) water or broth (try vegetable, beef or chicken broth)
  • Salt and pepper, to taste

Combine all ingredients except salt and pepper in a cooking pot on high heat. Bring to boil, reduce to low heat. Cook 3-5 minutes. Add salt and pepper to taste and enjoy.

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Organic Cashew Butter Perfect for a delicious cashew butter and jam sandwich.
  • Organic cashews, raw or roasted or roasted/salted (any amount will do...try 1-2 cups first to see if you like it)
  • Filtered or spring water

Place cashews in a food processor, cover and pulse until chopped well. Add a little water (about 1 teaspoon) and turn on the food processor and mix well. Keep adding water in this way (adding 1 teaspoon and mixing well) until you reach your desired consistency. Store in a sealed container in the refrigerator.

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Hot Dog Recipes

Hot Dog Notes

Choosing Your Hot Dog
Unless otherwise specified, each recipe here will start off with any hot dog that you personally like. Please choose a hot dog that fits with your personal preferences, including pork-free or even meat-free. For my personal tastes, it varies depending on the application. As such, I will include my personal recommendation for each recipe but please choose according to your preferences if you have special considerations.

Choosing the Bun
The same applies for your choice of hot dog bun. Whether it is animal-product free, gluten-free, whole wheat, or just a slice of bread wrapped around the hot dog, it is your choice. For my personal tastes, it varies depending on the application. As such, I will include my personal recommendation for each recipe but please choose according to your preferences if you have special considerations.

Cooking Your Hot Dog
A hot dog is a pre-cooked product, meaning your choice of cooking method is simply to heat it up. You may choose to grill, boil, pan-fry, microwave, or bake your hot dog; it is all your choice. I suppose you could even eat it cold, though I can't imagine it would be very tasty! For my personal tastes, baking the hot dog is usually the easiest. It gets a nice "grilled" texture without needing to use a grill. I understand not everyone has access to an oven or grill, so please cook your hot dog the way you like and can do!

Currently, there are recipes for...



Coconut Hot Dog A little sweet coconut tops off this tasty hot dog.
  • 1 hot dog bun, such as Challah or Hawaiian
  • 1 hot dog (try pork)
  • 1/4 cup teriyaki sauce
  • 1/2 to 1 tablespoon shredded sweetened coconut

Coat the hot dog in the teriyaki sauce and cook until heated through. Place the cooked hot dog into the bun (add the sauce if you like) and top with the shredded coconut. Enjoy!

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Creamy Hot Dog Mayonnaise spread on top of two (yes two) sausages and placed in a bun.

  • 1 hot dog bun, such as a French roll or sourdough roll
  • 2 hot dogs, such as one pork and one chicken hot dog, cooked
  • 2.5 tablespoons mayonnaise (vegan or flavoured mayo can be substituted)

Smear 1 tablespoon of mayonnaise onto the bun. Top with one of the hot dogs and another tablespoon of mayonnaise. Add the second hot dog and the final half a tablespoon of mayonnaise. Enjoy!

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Mozzarella Basil Hot Dog A taste treat that could only come from Hubert. A basil hot dog topped with melted mozzarella cheese.

  • 1 hot dog bun, such as a French roll
  • 1 hot dog, cooked (try a beef-pork blend)
  • 1 fresh basil leaf, minced
  • 1 tablespoon pesto
  • 1 small handful shredded mozzarella cheese

Evenly coat the inside of the hot dog bun with pesto. Add cooked hot dog and top immediately with mozzarella cheese to encourage melting (heat in a microwave or oven if the cheese isn't melting enough for your tastes). Sprinkle with fresh basil and enjoy.

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Lost Desert Recipes

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Anubis Cherry Sundae This sundae is sweet and delicious! This item is only available if you have a virtual prize code from Neopets: Puzzle Adventure Video Game!
  • Pink ice cream, sherbert or frozen yoghurt of your choice (I like cherry myself)
  • One or two cherries
  • Thinly sliced apple or pear OR marshmallow ropes

Scoop your pink ice cream/sherbert/frozen yoghurt into a dish. Try to style it like an Anubis head with those cute little ears and snout. Add cherries for eyes. Using the thinly sliced apple, pear or marshmallow ropes, insert them into the back part of the ice cream scoops (opposite the cherries) to be a headdress like in the picture. Enjoy.

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Suteks Revenge Sutek was fitter than most because he knew better than to eat this sumptuous pyramid of decadent chocolate and cream.

  • 2 yellow cakes, either homemade or store-bought. I recommend either angel food cake or pound cake for their structure
  • Chocolate frosting or chocolate whipped creme
  • Plain or vanilla whipped creme or frosting

Place the two cakes on top of each other and cut down at an angle to make a pyramid shape. Use a cut-off piece to make the top of the pyramid. Cut to shape if needed. Remove the top and middle piece of the pyramid. Using a flat spatula or spoon, spread chocolate frosting/cream on top of the bottom layer. Place the middle layer on top of this. Put more chocolate frosting/creme on top of the middle layer. Place the top layer on the pyramid. Cover this in the white frosting/creme. Use the picture as a guide.
For a sweet surprise, before frosting the layers press a small candy bar into the bottom layer to "bury" a treat in pyramid. Frost as instructed above.

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Meridell Recipes

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Mutton Stew Mmm... the meat in this stew is cooked till it is very tender.
The recipe here is given for one person (should have a little leftover, unless you have a Skeith-sized appetite!)
  • 1/2 onion_ medium-sized
  • 1 small potato
  • 2 cloves of garlic
  • 100g (about 1/4 pound) of mutton (lamb)
  • 1 small carrot
  • 2 cups of beef broth, or water mixed with beef seasoning
  • Rosemary, about 1 teaspoon (fresh or dried)
  • Ground or cracked black pepper, about 1/4 teaspoon
  • Red pepper flakes (optional)


Wash and chop the onion_ garlic, potato and carrot into bite-sized pieces. Chop the mutton into bite-sized pieces as well. If using fresh rosemary, mince it. Mince the garlic cloves.
In a pot on medium-low heat, add the broth, onion_ potato, lamb and carrot. Cover and simmer until meat is cooked through (about 15 minutes). Add pepper, pepper flakes (if using them) and rosemary. Adjust the amounts to suit your taste.
Cover and simmer another 10 minutes on low heat to let the flavors come together. Serve as is or with a slice of bread for dipping.

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Royal Cheese Bread Thrice-baked for extra cheesy flavour.

  • 1 bread loaf, unsliced. Preferably, you can find a pre-made but unbaked loaf at the store that requires you to bake it prior to eating.
  • 1 handful of hard cheese, such as Parmesean, Romano or Fontina
  • 1 handful of a medium-hard cheese, like sharp cheddar, jack cheese, or provolone
  • 1-2 handfuls soft cheese, such as mozzarella, brie or a mild cheddar
  • Italian seasoning and garlic/onion powder

Preheat an oven to 350 degrees F (about 175 C). Slice the very top of the bread loaf off and dig out a large hole in the center (don't forget to leave about a finger's width of a bread ring to prevent the cheese from leaking out during the baking). Press Ctrl + F and type in "breadcrumbs" if you want some ideas on what to do with the insides and top you just removed.
Dust the inside with the hard cheese. Try your best to get the sides of the bread. Add a small dusting (about 1 teaspoon) of seasoning/powder. Bake for 5-7 minutes.
CAREFULLY remove the hot bread from the oven. Fill with your medium-hard cheese and try to get on the sides. Add a small dusting (about 1 teaspoon) of seasoning/powder. Bake 5 minutes.
CAREFULLY remove the hot bread from the oven. Fill the rest of the bread with the soft cheese, carefully spilling over the top to create a tasty cheese crust. Add a small dusting (about 1 teaspoon) of seasoning/powder. Bake for 5-10 minutes or until the top is golden brown and bubbly. Remove from oven and turn off the oven.
Wait about 3-5 minutes before attempting to eat this, as it will be very hot. Try serving with a marinara for dipping.

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Vegetarian Stuffed Courgette A nutritious courgette shell stuffed with cream of courgette and various veggies.

  • 1 courgette (zucchini)
  • 1 small onion_ diced
  • 3 garlic cloves, diced
  • 1 medium carrot, diced
  • 1 medium celery stalk, diced
  • 1 small potato, diced
  • 1-3 tablespoons of oil and/or butter/margarine
  • Salt, pepper, rosemary, to taste

Preheat an oven to 175 C (350 degrees F). Slice courgette in half, lengthwise. Using a spoon, carefully scrape out the flesh to hollow out the courgette. Set the hollowed-out courgette halves aside. Season with some salt and pepper.
In a cooking pot on medium heat, add oil/butter/margarine and the scooped courgette innards, onion_ garlic, carrot, celery and potato. Cook until softened, about 5-8 minutes. Season to taste. Feel free to leave this as-is or to mash it.
Fill hollowed-out courgette halves with the vegetable mixture. Place in a baking dish or cookie sheet (to prevent it from spilling into your oven) and put into the oven. Bake about 15 minutes, or until courgette halves are softened. Enjoy with a side of bread or rice, or as the vegetable side dish to your favourite meat entree.

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Moltaran Recipes

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NOTE 1 - SPICY: Moltaran foods are described as being very hot, temperature-wise and spice-wise. Unlike some companies or recipes that claim something is spicy only to find that it is not, these recipes are made for people who like serious spice. By "serious spice" I'm talking about people who add hot sauce to just about everything, and by "hot sauce" I mean hot sauce made with the hottest chili pepper in the world (bhut/naga jolokia pepper). If you are not one of these people, I highly recommend avoiding these recipes altogether.
NOTE 2 - TASTY: These recipes are designed not only to be spicy but to be delicious. I am not a believer in making something spicy as a gimmick or spicy for the sake of making it hot or some kind of ridiculous food challenge to eat. The point is to make it delicious and spicy so you can add an extra dimension to your food.

Frost Center Molten Enchilada The outside is mouth-burning hot, and the inside is tooth-shattering cold!
The key here is hot oil. Don't try to fry this unless your oil is hot!
  • 1 medium to large sized flour tortilla
  • Vanilla ice cream
  • Cinnamon
  • Sugar
  • Caramel and/or chocolate sauce
  • Oil for frying, such as vegetable oil or canola oil

Lay the flour tortilla on a clean surface. Add vanilla ice cream on the portion closest to you (about 3-4 large spoonfuls, but you can add more or less depending on spoon/tortilla size). Fold the closest end of the tortilla over the ice cream. Roll tightly halfway up the tortilla. Fold in the left and right sides, then roll the rest of the way up. This is the same way to roll a burrito or egg roll, so if this was confusing please look up how to roll a burrito or egg roll for help.
Wrap the ice cream burrito in plastic wrap or foil, or place in a large plastic zipper bag, and put into your freezer. Freeze until frozen solid, about 4 hours or longer.
In a large pot or deep fryer appliance, add oil and heat on medium-high heat until oil is hot (if the oil begins to smoke, remove from heat and wait for smoke to stop, then reheat the oil). Remove the vanilla ice cream burrito from the freezer and remove from its wrapping. Using tongs, very carefully test the oil by putting a corner of the burrito in the oil. If it sizzles, it's ready...if it doesn't sizzle, it's not ready (wait and try again in 1 minute). Very carefully place the burrito into the hot oil and fry for up to 8 seconds. You cannot fry this for very long because the ice cream will melt. This is why the oil must be very hot and sizzling when it touches the tortilla.
Remove the fried burrito from the hot oil and set onto paper towels to soak up excess oil. Slice the burrito in half and put onto a plate. Spinkle with cinnamon, sugar and caramel or chocolate sauce and enjoy immediately.

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Hot Onion Salad This salad is sprinkled with seasoning and then roasted at very hot temperatures.

  • 1 medium onion_ sliced thickly (about 3-4 slices)
  • 4 grape or cherry tomatoes, or 1 medium tomato cut into quarters
  • 3 asparagus spears, woody portion of the stem removed (lightly try to bend the asparagus spear and apply gentle pressure until it snaps, discard the thicker end piece without the asparagus tip)
  • 3 leaves of swiss chard, torn into pieces
  • 1 tablespoon olive oil
  • 1-2 tablespoons balsamic vinegar
  • 1/4 teaspoon each dried rosemary, marjoram and oregano (or 3/4 teaspoon Italian seasoning)

Pre-heat your oven to 400 degrees F (about 200 C) on the broiler setting. Wash and dry the onion_ tomatoes, asparagus and chard. Put into an oven-safe container. Place under broiler and broil salad for 2-3 minutes or until it starts to brown. Please watch carefully as it can burn quickly!
Carefully remove salad from oven and set aside to cool for 5 minutes. Mix oil, vinegar and seasoning in a bowl. Add warm salad to the bowl and toss gently to coat the salad with the vinegar-oil dressing. Serve warm as a side dish to your meal.

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Lava Butter Best served on bread made of metal.

  • 1 stick of butter or your favorite butter substitute (you can also use a 1/2 cup, about 113g, of butter or butter substitute from a container)
  • Hot sauce of your choice (about 2 tablespoons)
  • 1 red chili pepper, stem removed
  • Plastic wrap or plastic baggie (the baggie is much easier)


In a blender or food processor, combine chili pepper and hot sauce. Blend together. If using a food processor, add butter or butter substitute. If you're using a blender, it may be easier to mash the butter or butter substitute together in a bowl with the chili hot sauce mix.
Once butter (or butter substitute) and the chili hot sauce mixture are combined, scoop the mixture onto some plastic wrap near the edge closest to you. Roll the butter mixture in the plastic wrap (similar to sushi), being careful to not squeeze any out of the sides. When it is rolled in the plastic wrap, pinch and twist the ends to make it tight (similar to a long sweetie). Try to form the butter mixture into a bar.
If you are using a plastic baggie, place all the butter into the bottom of the baggie and roll to form a log of butter. Seal the baggie.
Place in the refrigerator until firm. Enjoy with bread, potatoes or any food that could use a spicy, buttery flavor!

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Molten Meatballs Mmm! Spicy and burning; the perfect combination!

  • 500g (about 1 pound) of ground meat or ground meat substitute
  • 1 onion_ minced
  • 3-4 cloves of garlic, minced
  • 1 egg or equivalent
  • Half a capsicum (bell pepper) of your choice, minced
  • 2 peppers of your choice (try habenero), minced*
  • 1 slice of bread (diced) OR 3-5 saltine crackers (crushed) OR 1 handful of smaller crackers of your choice (crushed...try a cheese cracker for some tasty flavor)
  • 1/4 teaspoon (about 1 pinch) each of salt, pepper, dried basil, dried oregano, dried parsely and dried marjoram (a big pinch of Italian seasoning can replace the last four seasonings)
  • 2-3 tablespoons of cooking oil
  • 3 15oz cans of crushed tomatoes or tomato sauce OR the same amount of your favourite marinara (homemade or canned/jarred)
  • Your favourite hot sauce, to taste
  • Chili oil*, to taste (about 1 teaspoon should be good)
  • Onion powder, to taste
  • 3 cloves of roasted garlic*
  • 1 dash soy sauce (optional)
  • 1 pepper of your choice (try jalapeno), minced

In a large bowl, combine meat (or meat substitute), minced onion_ minced garlic, egg (or egg equivalent), capsicum, minced peppers, bread/crackers and seasonings until well-combined. Divide into 8 equal portions and roll each portion into a ball.
Add cooking oil to a large skillet/pan and gently add each meatball (do not stack). In a bowl, combine tomatoes/tomato sauce/marinara, hot sauce, chili oil, onion powder, roasted garlic, minced pepper and soy sauce. Pour over the meatballs. Place a lid on the skillet/pan and cook on medium low heat until the meatballs are done (about 20 minutes). Serve with a cool salad or with pasta.
Note About Chopping Peppers: If you have never chopped peppers in your home, please wear either plastic gloves or slip your hands into plastic baggies and cut. The oils from the peppers can irritate your skin and, worse, you can forget about it and rub your eye. While none of this is dangerous, it is very annoying.
Note About Chili Oil: If you don't live in an Asian country, chili oil can be found in Asian markets or the Asian section of your grocery store. If you can't find it or would rather make your own, add several dried, diced chili peppers and/or red pepper flakes to a glass container and fill with sesame and/or olive oil (or your favorite oil). Let sit for a few days before use. This will keep for quite some time and requires no refrigeration.
Note About Roasted Garlic: Roasting garlic is easy to do. Preheat an oven to 175 C (350 degrees F). Remove loose "paper" from around the garlic bulb. Slice off the tops of the garlic cloves (reserve these) and drizzle cooking oil over the top. Bake about 15-20 minutes or until softened. Remove from oven and wait until cool enough to handle before trying to squeeze the garlic cloves out of their individual sections. Use the removed garlic tips for minced raw garlic.

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Steaming Root Salad Any vegetable left too long in Moltara will become steamed in no time.

  • 2-3 cups of your favorite salad mixture (such as fresh spinach, chopped romaine, sliced cabbage and diced or cherry tomatoes)
  • 3-4 small root vegetables, such as sweet potatoes or parsnips or carrots. Make sure the thickness is similar to a large thumb
  • Dressing of your choice


Wash and steam the root vegetables. If you don't have a steamer, you can place them into a pot and add enough water to only halfway cover the vegetables. Cover the pot and cook on medium heat until the vegetables are tender (about 10 minutes).
Prepare your favorite salad and place in a bowl. Carefully remove the steamed root vegetables from the hot water and top the salad. Coat the salad using your favorite oil. You can serve this warm or wait for the veggies to cool (your choice).

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Mystery Island Recipes

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Mystery Island Tiki Burger Be careful not to poke yourself while eating this Mystery Island tiki burger! This item is only available if you have a virtual prize code from Neopets: Puzzle Adventure Video Game!
  • 1 hamburger roll
  • 115g (about 1/4 pound) beef mince or vegetarian/vegan equivalent
  • 1 tablespoon diced onion of your choice
  • 1 teaspoon minced garlic
  • 2 tablespoons minced pineapple
  • 1/4 teaspoon ground pepper
  • 1 small pinch of salt (optional)
  • 1/4 teaspoon ground red pepper OR hot sauce (use both if you like)
  • Fresh leafy green of your choice, such as kale, iceberg lettucse, cabbage, red leaf lettuce, etc.
  • 2 green olives with pimento or other filling
  • 3 toothpicks
  • Mayonnaise or vegan equivalent, about 1 tablespoon

In a bowl, combine beef (or veg-meat), onion_ garlic, pineapple, black pepper, red pepper (and/or hot sauce), and salt. Mix thoroughly and form into a burger patty.
Cook burger patty either on the stove (over medium heat), in an oven or on a grill until it is cooked through. You can also microwave the burger, but it is not recommended as it changes the texture.
Place fully-cooked burger on bun, then top with leafy greens, mayonnaise and the other bun. Using the toothpicks and olives, make it look like a Mystery Island Tiki face as seen in the picture.As the description says, be careful not to poke yourself while eating this burger!
Note: You don't need to use mayonnaise on the burger, but aside from teriyaki sauce it's the best-tasting condiment to go with the flavours here. I love mustard, just not on this burger!

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Thornata Juice This sweet and creamy juice is a favourite drink of many on Mystery Island.
The Thornata Fruit is described as "extremely sweet and milky". With that in mind, here is my recipe for Thornata Juice.

  • 1 banana
  • 2 tablespoons coconut milk (not coconut juice/water)
  • 1/3 cup frozen or canned pineapple
  • Water and/or orange juice and/or coconut water

Place fruit and coconut milk into a blender. Add enough liquid to get it to blend to a consistency you like. Enjoy!

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Other Foods

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Mighty Vegan Cheese Log This log is dairy free - but not PAIN FREE. This was given out by the Advent Calendar in Y11.
  • 1 container vegan cream cheese
  • 1/4 cup minced chives or minced green onion_ scallion)
  • Garlic powder, onion powder and black pepper (to taste)
  • Slivered or minced almonds (or other nuts or olives)

Combine all ingredients (except the almonds/nuts olives) and mix well.
Spoon ingredients onto a sheet of plastic wrap or in a plastic baggie. Roll into a log shape and chill in the refrigerator for at least 2 hours.
Place almonds/nuts/olives on a plate. Carefully remove plastic wrap (or baggie) and roll to coat with almonds/nuts/olives. You may re-wrap and return to the refrigerator to keep for up to a week or serve with crackers immediately.

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Pizzaroo Recipes

Your basic pizza recipe will first start with a pizza crust. Unless otherwise specified, use a store-bought pizza crust of your choice or a recipe for a homemade pizza crust. Please use the cheese or vegan cheese of your choice. If you have no preference, I have provided recommendations to complement each recipe's unique flavor.
NOTE: if you don't want to (or can't) make a full pizza, you can use a slice of pita bread or regular bread instead of a pizza crust. You may also omit the crust entirely and turn these pizza recipes into pasta dishes by replacing the pizza crust with cooked pasta. Currently, there are recipes for...



Broccoli and Cheese Pizza Broccoli and melted cheese lovingly adorn freshly cooked dough to make this awesome pizza!
  • 1 pizza crust
  • Enough pesto sauce to cover the pizza crust (leave room on the edges so you can grab the crust when it's cooked)
  • 2 cups of broccoli (fresh or thawed), chopped well
  • 1 medium onion_ diced (optional)
  • Garlic powder or 3 gloves of minced garlic
  • 2-3 cups of shredded cheese of your choice (I recommend a blend of mild and medium cheddar)
Preheat your oven according to the crust's directions. Cover your crust in pesto sauce, then top with garlic (if using powder, dust lightly over the sauce), broccoli, onion_ optional) and cheese. Bake according to the crust's directions (15-17 minutes is the standard). Let sit for 3-5 minutes before cutting the pizza and serving.

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Cheeseburger Pizza The best thing to eat if you ever cant decide between a cheeseburger and pizza!
  • 2 pizza crusts (you can use one, but it won't look like the picture)
  • Enough ketchup or barbecue sauce to cover the pizza crust (leave room on the edges so you can grab the crust when it's cooked)
  • Mustard and mayonnaise (optional)
  • 1-2 pounds (depending on how much you'd like) of cooked ground beef or vegetarian/vegan beef. If using meat, please remember to drain the fat after cooking
  • 1 large onion_ sliced thin (you can leave this out if you don't like onions_
  • 1-2 tomatoes, sliced thin (you can leave this out if you don't like tomatoes)
  • Fresh kale or spinach, chopped
  • Either enough sliced cheese of your choice to cover the pizza (try provolone or cheddar) OR 2-3 cups of shredded cheese of your choice (I recommend mild cheddar mixed with some sharp cheddar)
Preheat your oven according to the crust's directions. Cover your crust in the desired sauce. If using mustard and/or mayonnaise, dot the sauce uniformly for even distribution. Top with cooked meat or veggie meat. Arrange tomato and onion slices evenly across the pizza. Top this with the chopped kale or spinach. Add cheese and top with the second crust. Bake according to the crust's directions (15-17 minutes is the standard). Let sit for 5-6 minutes before cutting the pizza and serving.

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Chilli Cheese Pizza This goopy pizza is very tasty, but also very spicy!
As the description states, this is one spicy pizza. Please only make this pizza if you can handle spicy foods.
  • 1 pizza crust
  • Enough pizza sauce to cover the pizza crust (leave room on the edges so you can grab the crust when it's cooked)
  • 1 cup of chilies of your choice, washed and chopped (omit the seeds for less spice)
  • 1 medium onion_ diced
  • 1-2 bell peppers (capsicum), washed and chopped
  • 2-3 cups of shredded cheese of your choice (I recommend a blend of mozzarella, cheddar and pepperjack cheeses for this)
  • Crushed red pepper (to taste)
Preheat your oven according to the crust's directions. Cover your crust in sauce, then top with bell peppers, onion_ chilies and cheese. Bake according to the crust's directions (15-17 minutes is the standard). Carefully remove from oven and top with crushed red pepper. Let sit for 3-5 minutes before cutting the pizza and serving.

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Garden Fresh Pizza A vegetarian delight, spinach, herbs, pesto and those delightful edible pink flowers!
  • 1 pizza crust (if making your own, add powdered plain [unsweetened] green tea to the dough)
  • Enough pesto sauce to cover the pizza crust (leave room on the edges so you can grab the crust when it's cooked)
  • 1 cup fresh or thawed/drained spinach, chopped
  • 1/2 cup fresh arugula, chopped
  • 1/4 cup fresh parsley, chopped
  • 1-2 tablespoons fresh oregano, chopped
  • Edible flowers of your choice (choose pink to match the picture)
  • Either 2-3 cups of shredded cheese of your choice (I recommend mozzarella) OR 1 cup crumbled feta, bleu or gorgonzola cheese
Preheat your oven according to the crust's directions. Cover your crust in pesto sauce, then top with the the spinach, arugula, parsley, oregano and cheese. Bake according to the crust's directions (15-17 minutes is the standard). Carefully remove from oven and decorate with edible flowers. Let sit for 3-5 minutes before cutting the pizza and serving.

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Garlic Pizza A favourite among vampires. Seriously
  • 1 pizza crust
  • Enough alfredo, pizza or garlic sauce to cover the pizza crust (leave room on the edges so you can grab the crust when it's cooked)
  • 1 whole bulb of garlic, minced
  • 1 whole bulb of roasted garlic, chopped
  • 1-2 whole or halved garlic cloves per pizza slice
  • White pepper (optional)
  • 2-3 cups of shredded cheese of your choice (I recommend a blend of mozzarella, Parmesan and Fontina cheeses)
Preheat your oven according to the crust's directions. Cover your crust in the desired sauce, then top with the minced garlic (both raw and roasted), a light dusting of white pepper and cheese. Arrange the individual garlic cloves atop the pizza. Bake according to the crust's directions (15-17 minutes is the standard). Let sit for 3-5 minutes before cutting the pizza and serving. The recipe doesn't call for it and neither does the picture/description, but I would like to recommend either red pepper flakes or hot sauce to help cut through the cheesy, garlicky flavour if it's too overwhelming for you (but then again, you did want to make a garlic pizza).

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Steak and Egg Pizza This is a hearty meal for anyone!
  • 1 pizza crust
  • Enough barbecue sauce or marinara to cover the pizza crust (leave room on the edges so you can grab the crust when it's cooked)
  • 1 medium onion_ minced well
  • 2 cloves of garlic, minced well
  • 1-2 cups of cooked steak, chopped (this is a great way to use up leftover steak)
  • Hardboiled eggs (half an egg per slice of pizza to look like the picture, or just roughly chop the eggs)
  • Steak sauce or hot sauce (optional)
  • 2-3 cups of shredded cheese of your choice (I recommend a blend of mozzarella and cheddar cheeses, or a nice colby or colby jack)
Preheat your oven according to the crust's directions. Cover your crust in the desired sauce, then top with the minced garlic, onion and cheese. Add the steak and eggs on top of the cheese (you can put a light dusting of cheese on top of this to help the ingredients "stick" easier). If using egg slices, arrange them on the pizza. Bake according to the crust's directions (15-17 minutes is the standard). Let sit for 3-5 minutes before cutting the pizza and serving. Serve with steak sauce or hot sauce.

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Strawberry Cream Pizza This pizza is ideal for dessert, especially with a generous portion of cream poured on top!
  • 1 pizza crust
  • 1 container of cream cheese, softened (8-16oz should do, depending on how creamy you'd like this)
  • Strawberry jam (2-3 tablespoons or to taste)
  • 1/2 to 1 cup fresh or thawed/drained strawberries, chopped
  • Whipped cream or ice cream (optional)
Preheat your oven according to the crust's directions. Mix the cream cheese and jam together until fully incorporated. Spread the cream-cheese-jam mixture across the crust (if using an uncooked crust, drop small spoonfuls of it in a uniform fashion to get even coverage). You may top this with an even sprinkling of the strawberries, or reserve them for after cooking if you prefer. Bake according to the crust's directions (15-17 minutes is the standard, but keep an eye on it to prevent the cream cheese from burning). If you chose to reserve the strawberry pieces, add them after you remove the pizza from the oven. Let sit for 3-5 minutes before cutting the pizza and serving. Top with whipped cream and/or ice cream if desired.

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Spicy Taco Pizza Hot jalapenos, tortilla strips and chilli peppers top of this cheese and tomato pizza.
  • 1 pizza crust
  • 1 can tomatoes, drained
  • 1 small onion or half a large onion_ chopped
  • Shredded cheese (try a mix of half mozzarella, half sharp cheddar) or vegan cheese (the amount you need depends on your cheesy preferences and the size of the pizza crust, but for an average-sized pizza about 1-2 cups should be fine)
  • 1-2 jalapenos per cup of cheese, diced small
  • Taco seasoning of your choice
  • 1/2 cup crushed tortilla chips
  • Fresh tomato
  • Sour cream or non-dairy sour cream
  • Fresh cilantro (optional)
  • Small peppers, such as thinly sliced chipotle peppers or halved jalapeno or habenero peppers (optional).
Preheat your oven according to the crust's directions. In a blender, puree the drained tomatoes and onion together. Slowly add in taco seasoning, combine and taste. If you like it, stop; if not, add a little more taco seasoning, combine and taste. Repeat until you get a taste you like. This is your pizza sauce.
Spread pizza sauce evenly on your pizza crust. Combine the shredded cheese and diced jalapeno well. Top evenly with shredded cheese/jalapneo mix and crushed tortilla chips. If you are using peppers, place one chipotle slice or halved fresh pepper on each slice of pizza (approximate where your slices will be).
Bake pizza until crust is to your liking and cheese is melted. NOTE: some vegan cheeses do not melt.
When pizza has finished cooking, remove from oven and cut into slices, using the peppers as a guide (if you used peppers).
Halve your fresh tomato and slice it thinly. Place 1-2 tomato slices on each pizza slice.
Top each pizza slice with cilantro (if using cilantro) and a dallop of sour cream. Enjoy!

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Qasalan Recipes

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Caramel Sand Apple Just think of the sand bits as exfoliation for your teeth!
  • 1 apple per person (I prefer green apples)
  • 1 popsicle stick per apple
  • 1/3 cup (about one handful) cornflakes or other cereal of your choice, crushed
  • 10-15 chewy caramel candies

Remove the apple stem and insert the stick into the apple. Crush the cereal and set onto a plate or in a bowl. In a cooking pot on low heat, add caramels and stir constantly until melted. Dip apple in caramel, using a spoon to help coat if needed. Roll apple in the crushed cereal, then set aside on wax paper or an oiled surface (like an oiled plate) to cool. When completely cooled, enjoy!

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Leaf Wraps Healthy leaves wrapped around meat and vegetables.

  • 1 jar grape leaves
  • 1 cup long-grain rice, uncooked
  • 1 small onion_ diced
  • 2 cloves garlic, minced
  • 1/2 cup cooked meat, chopped small (try lamb)
  • Tumeric, ground coriander seed, ground powdered coriander, garlic powder, onion powder, about 1/4 teaspoon each
  • Dash of salt and pepper
  • The juice of two lemons (about 1/4 cup)

Combine seasonings, minced garlic, chopped meat, diced onion and uncooked rice in a bowl. Remove one grape leaf from the jar and shake lightly to remove excess liquid. Lay on a flat surface with the big, round side (the side with the stem...or where the stem used to be) facing you. Place a small amount, about one small spoonful, of rice onto the grape leaf near the edge of the big, round side near you. Roll the grape leaf halfway up. Take the left side and fold over to the right, then take the right side and fold over to the left as far as they will go (about mid-roll). Continue rolling the rest of the way up. If this is confusing, go to a place where you can lookup videos and type "How To Roll Stuffed Grape Leaves" and you'll see it's really easy. Continue until you run out of grape leaves or filling.
In medium-sized cooking pot, carefully lay the stuffed leaves, seam-side down, packing them close to each other so they don't move around during cooking. When the first layer is done, start on the second layer and so on until you have all the stuffed grape leaves in the cooking pot. Place a heavy bowl on the grape leaves and fill the cooking pot with water. The bowl is to prevent the grape leaves from rising with the water. You can also use a small plate (small enough to fit into the cooking pot) with a can of food placed atop for a weight. The water should cover all the grape leaves. Add in lemon juice and turn to medium-low heat. If it starts boiling, reduce heat to low. Keep an eye on this as you may have to add more water.

After 45 minutes, the grape leaves will finish cooking. Remove from heat and CAREFULLY remove the hot grape leaves from the cooking pot and place in a plate or bowl. Enjoy as is or serve with hummus or a yoghurt sauce for dipping.

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Space Food Recipes

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Floating Pigs in a Blanket Man, it was tricky getting those blankets on these pigs before they floated away!
  • 3 mini sausages OR 1 hot dog, cut into 3 pieces. Feel free to make more if you'd like. Vegetarian/Vegan hot dogs/sausages are fine, too.
  • Premade puff pastry (found in the frozen section of your store) or premade buttermilk biscuit dough (found in the refrigerated section of your store, usually near the eggs...if you live outside of the US, you may use dough for dumplings or unsweetened scone dough)

Preheat the oven according to the directions for your puff pastry dough/buttermilk biscuit dough/scone dough/dumpling dough. While the oven preheats, wrap your sausages/hot dogs in the dough, with just small part of the ends sticking out. If you really like dough, then feel free to cover the entire sausage/hot dog in dough. Once wrapped, place your "pigs in a blanket" on a baking sheet that is nonstick (if you don't have non-stick baking sheets or you just don't know if you do, feel free to spray some cooking oil on it, or rub with oil/lard). Bake according to your dough directions, then remove from the oven and serve with whatever condiments you like. And sorry, they won't be floating, but they will be tasty!

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Galactic Protein Shake The perfect pick me up for space travelers on the go.

  • 1 scoop vanilla protein powder of your choice or 1/8 cup powdered milk
  • 1 cup raw spinach
  • 1/2 cup raw parsley
  • 1/3 to 1/2 cup frozen pineapple
  • Enough water or juice to blend

Place all items except peanuts into a blender. Blend until smooth and enjoy this healthy and very green protein shake!

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Milkyway Shake The only milkshake that is packed full of sparkles!

  • 1 cup berry juice
  • 1 cup fresh or frozen berries of your choice
  • 2 tablespoons of your favourite sprinkles
  • Whipped creme and a cherry for garnish

Place juice, sprinkles and berries in a blender. Blend until berries are pureed (not chunky). Pour into a glass. Top with whipped creme and a cherry.

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Oil and Nuts Slushie THIS IS A PLACEHOLDER
  • 1/2 cup chocolate ice cream of your choice (non-dairy can be substituted)
  • 1 tablespoon crunchy peanut butter
  • 1 cup ice
  • Enough milk (non-dairy can be substituted) to blend
  • 1 teaspoon crushed peanuts

Place all items except peanuts into a blender. Blend until smooth. Top with crushed peanuts and enjoy!

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Orange Drink Powder The great taste of orange, but in a powdered drink mix!

  • 1 scoop vanilla or unflavored protein powder
  • 1 serving orange drink powder
  • 1 serving powdered vitamin

Mix powdered together and place into a sealed container or plastic bag. When you're ready to drink it, add as much water as you'd like and enjoy this boosted orange drink powder.

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Slushie Recipes

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NOTE 1 - Liquid: Fruits have varying amounts of liquid. For this reason, I give a liquid recommendation for you to start with. From there, you can add more liquid to suit your tastes.
NOTE 2 - Ice: Ice varies in shape, so one cup of ice may contain more or fewer cubes than another cup of ice, even if the cups are the same size. Please add more ice if you prefer.

Autumnberry Slushie The perfect slushie for those warm Autumn nights!
For this slushie, I wanted to use seasonal fruits to create an autumn feel.
  • 1 small apple or half a large apple, peeled and diced (remove seeds/core)
  • 1/4 cup pureed pumpkin or 1/3 cup diced and cooked pumpkin (cooled)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract or 1/2 to 1 teaspoon of vanilla sugar
  • 1 cup ice
  • 3/4 cup (about 180ml, you may need to add a little more if you wish) water or your favorite juice (try carrot or apple for this recipe)

Combine all items in a blender and blend until smooth. Add more liquid or ice to suit your tastes. Enjoy immediately for a healthy taste of autumn!

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Banana Slushie Ba-nana-NA! A favourite slushie of Myncies!

  • 2 bananas, frozen (peel and slice banana, put into a plastic baggie and freeze)
  • 1 cup ice
  • 1 cup (about 240ml) water or your favorite juice (try strawberry or orange)

Break apart the banana if it is clumped together. Add banana, ice and juice or water to a blender and blend until smooth. Enjoy immediately for a refreshing way to eat a banana!

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Berry Blend Slushie Layers of raspberry and charroberry make this Slush delightfully tangy, but sweet at the same time.
This recipe calls for "charroberry" but doesn't explain what that is. For color and sweetness, I used blueberries in this recipe.

  • 1 cup frozen blueberries
  • 1 cup frozen raspberries
  • 2 cups ice
  • 1/2 cup (about 120ml) grape juice
  • 1/2 cup (about 120ml) lemonade, limeade or orange juice

To get the layered appearance, you will have to make two batches of slushie. One batch will be 1 cup of ice, the blueberries and the grape juice. The other batch will be 1 cup of ice, the lemonade/limeade/OJ and the raspberries. Mix one batch and place into a cooled cup (preferably one with a easy-pouring spout) then mix the other batch.
In a clear cup, carefully layer the two batches of slushie to get a similar appearance as the picture. You must do this slowly. If you pour too quickly, the slushie will mix. If you pour slowly, it will layer. Please note that icier, chunkier slushies will layer better, so if you think the slushie is too watery please add more ice before attempting to layer the slushie.

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Berry Cola Slushie Such a vibrant explosion of taste!

  • 1 cup (about 236ml) cold cola of your choice + 1 cup water or a cola slushie from your favorite slushie brand
  • 1/2 cup total raspberries and cherries (seeds removed), frozen
  • 3 cups ice
  • 1/2 cup (about 120ml) cherry juice

To get the layered appearance, you will have to make two batches of slushie. One batch will be 1 cup of ice, cherry juice and raspberries/cherries. The other batch will be 2 cups of ice (blend first), with the water and cola added (wait until the cola stops fizzing to blend this. Blend for 2 seconds at a time, the open the blender, to prevent pressure from building up). Mix one batch and place into a cooled cup (preferably one with a easy-pouring spout) then mix the other batch.
In a clear cup, carefully layer the two batches of slushie to get a similar appearance as the picture. You must do this slowly. If you pour too quickly, the slushie will mix. If you pour slowly, it will layer. Please note that icier, chunkier slushies will layer better, so if you think the slushie is too watery please add more ice before attempting to layer the slushie.

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Spooky Food Recipes

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Apple Bobbing Bart Bark Tasty with no nasty surprises in it at all! How suspicious! It must be poison.
  • 500g (about 3 cups) baking or melting chocolate (dark or milk chocolate)
  • 150g (about 1 cup) dried apples, chopped
  • 100g (about 1 cup) chopped walnuts (optional)

If chocolate is not already in chips, chunks or wafers, chop the chocolate. Melt the chocolate in a microwave-safe bowl by microwaving on high for 10 seconds, stir, and repeat until chocolate is melted entirely. If you want to use a stove, on medium low heat in a heavy pot, stir chocolate until melted completely.
In a casserole dish or other shallow baking dish, place a sheet of wax paper or grease the dish. Pour in chocolate. Add chopped dried apples and chopped nuts. Place into a refrigerator to cool completely (this will take a couple hours, but I prefer to do this overnight).
Once cooled, remove chocolate-apple-walnut slab and break into pieces. Chocolate bark is supposed to be oddly sized, so you can break however you wish. Serve or wrap in plastic wrap as a gift. Store in a cool area.

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Bat Cookie They taste a bit TOO leathery to be a cookie, Im sure they added some other ingredient.

  • Sugar cookie dough (homemade or store bought)
  • Orange icing of your choice (tube/gel icing is easiest)
  • Chopped dried fruit of your choice OR strips of fruit leather of your choice

Preheat oven according to cookie dough directions.
Roll out cookie dough and cut out bat shapes using a knife or cookie cutter. Press one strip of fruit leather or some chopped dried fruit into the bottom of the cookie (put the fruit onto a clean surface and gently press a bat cookie dough shape onto the fruit).
Arrange fruited bat cookies onto a cookie sheet and bake according to cookie dough directions. Remove from oven and cool, then move cookies to a wire rack to cool completely.
Carefully ice the edges of each cooled bat cookie to mimic the picture. Serve and enjoy!

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Bleeding Heart Jelly Sundae Sink your fangs into a scoop.

  • Two scoops of pink ice cream/sherbert/sorbet, such as strawberry or cherry
  • 2-3 tablespoons of red jam, such as raspberry, strawberry, cherry, etc.

Place the jam in a microwave-safe bowl and microwave for 10 seconds at a time, stirring after each session, until heated through. Place one scoop of the ice cream/sherbert/sorbet in a bowl or cup and make a small pit in the middle of the top (kind of like a volcano). Fill the pit with the heated jam, then cover with the remainder of the ice cream/sherbert/sorbet. Enjoy the oozing goodness!

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Bloody Ghost Toast Someone has strategically bled on this toast to make eyes and a mouth. How thoughtful.

  • 1 thick slice of bread
  • 2-3 tablespoons of red jam, such as raspberry, strawberry, cherry, etc.

Cut the bread to shape it like a ghost (see picture). Lightly coat bread in olive oil, butter or margarine. Heat a pan on medium heat and toast the bread on each side until golden brown. Place red jam to look like eyes and a mouth (see picture). Serve warm or cooled.

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Cadaverous Cola With 13 sugar-free souls in every can.

  • One small cola bottle per person (sugar-free if you want to match the description), any flavour
  • Lime or green apple juice or flavouring, depending on cola flavour
  • One green "sour straw" or licorice rope per cola bottle
  • One small clothes pin per cola bottle (green colour, if you can find it)
  • One skull sticker per cola bottle (green colour, if you can find it)

Flavour the cola with juice or flavouring. You can figure out how many drops per bottle, or mix all the cola together with juice/flavouring and redistribute into small bottles.
Using the clothes pin, carefully pin the sour straw or licorice rope to the bottle opening. Then place a skull sticker onto the cola bottle. Serve cold.

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Cannibalistic Pumpkin Pumpkins BEWARE!

  • Two pumpkins, one small enough to fit inside the other.
  • Pumpkin carving equipment or a short, sharp kitchen knife.

Using your pumpkin carving equipment or your kitchen knife, cut a circular hole in the top of each pumpkin to remove the pumpkin seeds inside. NOTE: ensure the hole cut in the larger pumpkin is large enough for the small pumpkin to fit through. Remove seeds but set aside in a bowl so you can make a Pack O Pumpkin Seeds later. Carefully carve the pumpkins to resemble the picture (or try your own style). Place the smaller pumpkin within the larger one and you're done! Try baking the carved pieces to make some of the pumpkin recipes here. If you're displaying your Cannibalistic Pumpkin for less than two days, you can also bake it (though I recommend separating the pumpkins first).

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Cheese Ghostkersandwich The perfect treat for any time you are feeling spooky!

  • Two pieces of white bread (try sourdough)
  • Mayonnaise of your choice or hummus, about 1 tablespoon
  • 1/2 teaspoon of mustard
  • Sliced cheese (try cheddar and Swiss)
  • 1 small sprout

Cut the bread to match the picture. Mix the mayo or hummus with the mustard and spread on both pieces of bread (one side only). Top one piece of bread with the sliced cheese, then place the other piece of bread (spread-side down) atop to make the sandwich.
You may toast this sandwich on the stove, in a panini press, or in a toaster oven if you like, or you can eat it cold. Add the sprout to match the picture and enjoy!

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Chokato Ghostkersandwich The perfect treat for any time you are feeling spooky!

  • Two pieces of white bread (try sourdough or challah bread)
  • Chocolate spread of your choice (can be chocolate mixed with another flavor, such as peanut butter or hazelnut butter)
  • Blueberry jam OR thin slices of very ripe tomato
  • 1 small sprout

Cut the bread to match the picture. Spread both pieces (on only one side each) with the chocolate spread. Use the blueberry jam if you wish to match the picture, or use very ripe tomato if you wish to imitate the flavor of chokato (chocolate + tomato).
You may toast this sandwich on the stove, in a panini press, or in a toaster oven if you like, or you can eat it cold. Add the sprout to match the picture and enjoy!

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Coffee of the Dead You really dont want to know what is in this sludge like coffee...

  • 470ml (about 16oz or 2 cups) water
  • 3-4 heaping spoonfuls of ground coffee of your choice
  • 1 cinnamon stick
  • 1/2 teaspoon unsweetened baking cocoa

On a stove in a pot, add water and the cinnamon stick. Heat water until just below boiling (93 C or 200 F), which will have the water moving but not boiling. Add cocoa and coffee. Remove from heat, stir and let steep about four minutes. Using a ladle, portion coffee into mugs and serve. If you prefer, pour through a coffee filter to catch all the coffee grounds.
Note: This will create a very strong cup of coffee. Normally, 2 heaping spoonfuls of ground coffee is used for this amount of water, but due to the description and name I chose to make this much stronger.

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Cress Ghostkersandwich The perfect treat for any time you are feeling spooky!

  • Two pieces of white bread (try sourdough or rye)
  • Mayonnaise of your choice, about 1 tablespoon
  • 1/2 teaspoon of mustard
  • 1/2 teaspoon of processed cheese spread (optional)
  • 1 handful of fresh watercress, washed and dried
  • 1 small sprout

Cut the bread to match the picture. Mix the mayo with the mustard and cheese spread and spread on both pieces of bread (one side only). Top one piece of bread with the clean watercress, then place the other piece of bread (spread-side down) atop to make the sandwich.
This sandwich is best eaten cold. Add the sprout to match the picture and enjoy!

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Deviled Eggs Wait til they get tired and fall asleep... then you can eat them.

  • 6 hard boiled eggs, peeled
  • Mayonnaise
  • Mustard
  • Red capsicum/bell pepper, cut into small triangles
  • Salt and pepper (to taste)
  • Hot sauce, such as Sriracha
  • Smoked paprika/pimentón

Slice hard boiled eggs in half, lengthwise, and scoop out both halves of the yolk. Place the yolks in a bowl, and add enough mayonnaise to make into a paste (add in slowly, about 1/8 cup at a time). Add a little mustard, salt, and pepper to taste. Scoop this yolk mixture back into the egg white. Using a knife, cut two small slits into the smaller end of the egg, then insert triangle capsicum/bell pepper (see picture for reference) to make little devil horns. Use the hot sauce to create eyes and then sprinkle with a smoked paprika/pimentón before serving.

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Eyeball and Worm Sandwich These eyeballs and worms are served fresh and topped with tomato sauce.

  • 1 hot dog or hoagie bun per person
  • 1/3 cup cooked black-eyed peas (also known as black-eyed bean, chawalie or lobia)
  • 1/4 beet, cut into strips
  • Tomato sauce of your choice (tomato soup, ketchup/catsup, etc.)

Cook the black-eyed peas until heated through. If you like using dill relish or pickles on your hot dogs or sandwiches, let the sliced beets sit in vinegar for about 5 minutes. Place the black-eyed peas into your hot dog bun or hoagie bun. Arrange beet slices to look like worms, then top with your favourite tomato-based sauce. Enjoy!

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Pumpkin Pot Pie A big meaty pot pie made almost entirely from pumpkin!

  • 1 pie crust with extra sheet dough to cover (buy or make at home. Some premade pie crusts come with an extra bit of dough for the top. Otherwise, use puff pastry dough, rolled biscuit dough (US-style biscuits only; this can be used to make the whole pie crust, top and bottom, and can be homemade or purchased) or unsweetened scone dough (homemade or purchased)).
  • 1 small pumpkin OR 1 cup pumpkin puree, plus 2-3 tablespoons pumpkin puree (set aside this 2-3 tablespoon portion)
  • 1 can soup/stew of your choice or 1 to 2 cups of homemade soup/stew (any soup/stew will work)
  • 1 small handful of flour (for rolling the dough)
  • About 1 tablespoon of oil or melted butter/margarine

If using a pumpkin, cut top and remove seeds. Replace top and bake at 175 degrees C (about 350 degrees F) for about 45 minutes or until pumpkin is softened. Remove pumpkin and let cool until it is cool enough to handle.
If you really like pumpkin, cut the roasted pumpkin into chunks by removing the skin, slicing the pumpkin into quarters and then cubing the pumpkin into bite-sized chunks. Reserve a small handful of the chunks to puree and set aside.If you don't want chunks of pumpkin, use a cup of pumpkin puree OR blend the roasted pumpkin in a food processor or blender (if blending roasted pumpkin, remember to reserve 2-3 tablespoons of the pumpkin puree on the side). Combine the pumpkin chunks/puree (EXCEPT the 2-3 tablespoons of reserved pumpkin puree) with the soup/stew of your choice.
Most pie crusts require something called a "blind bake." If you don't know if your pie crust does, be on the safe side and bake it with nothing in it at about 175 degrees C (about 350 degrees F) for 10 minutes. This helps prevent the bottom from getting soggy. While the crust is doing its blind bake, dust a clean surface with flour. Take 1 tablespoon of the reserved pumpkin puree and blend with the extra dough (the dough being used to top the pie crust) on this floured surface. **IMPORTANT** Pie crusts are tender and flaky by NOT over-kneading the dough. To avoid over-kneading, add the pumpkin puree to the middle of the rolled-out dough, then fold in half, then in half again, and press to incorporate the puree. Then roll the dough, fold in half, in half again and press again. This will help incorporate the pumpkin puree into the dough. If the dough is sticky, add a little flour and don't add in any more pumpkin puree. If dough doesn't seem any different in texture, add in another tablespoon of the reserved puree and repeat. If you think the dough can handle another tablespoon of the puree, add it in. Roll out the dough one last time, trying to get it wide enough to fit over the pie crust.
Remove pie crust from oven after its blind bake and and pour in the pumpkin-soup/stew mixture until it just reaches the top. Cover with the rolled out, pumpkin-infused dough and cut off any excess. Either poke through the top with a fork a few times or cut three lines (about 1/2 inch long) into the pie crust (this will let out steam and prevent the filling from bursting through the top layer of dough). Brush the top with the melted butter/margarine or oil. Place the complete pie into the oven (still at 175 degrees C/350 degrees F) and bake until top is golden brown, about 30-45 minutes. **NOTE** Some of the pie filling will probably bubble through the holes/lines and that's fine :)
Remove pie from oven, let sit about 10 minutes before slicing and serving.

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Slime Ghostkersandwich The perfect treat for any time you are feeling spooky!

  • Two pieces of white bread (try sourdough)
  • Guacamole, homemade or store-bought, about 2-3 tablespoons
  • Cooked sausage (veggie sausage is fine), chopped (optional, but good)
  • 1 small sprout

Cut the bread to match the picture. Mix the guacamole with the sausage (if using sausage) and spread on one piece of bread (one side only). Place the other piece of bread (spread-side down) atop to make the sandwich.
You may toast this sandwich on the stove, in a panini press, or in a toaster oven if you like, or you can eat it cold. Alternately, you may toast the bread before adding the guacamole if you prefer. Add the sprout to match the picture and enjoy!

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Slime Soup Slime from all over Neopia is gathered to make this soup.

  • 1/2 leek, sliced OR 3 green onions_ sliced
  • 1/2 cup kale, chopped
  • 1/2 cup spinach (fresh or frozen), chopped
  • 1 potato, cut into cubes
  • 1/2 cup okra (fresh or frozen), chopped
  • Fresh or dried Italian herbs (parsley, oregano, marjoram, basil...or "Italian Seasoning"), to taste
  • Enough water to cover ingredients
  • Salt, garlic powder and pepper, to taste

Combine the leek (or green onions_ , cubed potato and okra in a medium pot on medium heat. Add in enough water to just cover the ingredients. Cook until potatoes are softened. Add in the kale, spinach and herbs, cooking until the kale just starts to wilt (about 4 minutes). Remove soup from heat. In small batches, place soup into a blender or food processor. Blending heated food can create a problem with pressure, so be careful to only blend for about 5 seconds, then open to relieve pressure. If this sounds like too much work, just wait until the soup cools to room temperature and then blend it all. Return now-blended soup to the stove and simmer on low heat, adding in salt, garlic powder and pepper to taste. Serve in a skull-shaped bowl (if you have one). While the okra cooked, it will have made the soup very slimy and the other ingredients have made it very green. The potatoes offers some substance to the dish.

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Slimy Pumpkin Soup How strange, this pumpkin soup is green...

Cut top off of pumpkin and remove seeds (DO NOT follow the picture and cut a face into the pumpkin, this will ruin it). If you like pumpkin seeds, set the seeds aside and make Pack O Pumpkin Seeds later. Replace top and bake at 175 degrees C (about 350 degrees F) for about 30 minutes. Remove pumpkin and let cool until it is cool enough to handle.
While pumpkin is baking, prepare Slime Soup as directed, stopping directly after pureeing the soup. Taste the soup and season to taste. Pour soup into pumpkin and bake another 15 minutes, or until pumpkin is softened. Remove from oven, let sit for about 5 minutes before serving.

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This Isn't Chili Cheese Fries Hot fries with a delicious topping of red... oh. Oh dear.

  • 1 serving french fries (bought from a restaurant, home-made or cooked from frozen)
  • 1 garlic clove, minced
  • 2 heaping spoonfuls of shredded cheese (try mozzarella or provolone; vegans can use their favorite vegan cheese)
  • 1 small can of tomato sauce OR 2 tomatoes, diced
  • Italian seasoning to taste (or use oregano, thyme and basil to taste)
  • Your favourite hot sauce, to taste (optional)
  • A splash of balsamic vinegar or soy sauce (about half a teaspoon...but adjust to yor tastes)
  • Salt, garlic powder and pepper, to taste

Combine all ingredients, except fries and cheese, and simmer on low heat until heated through. Add cheese and cook until cheese is melted. Place fries in a paper cup and carefully pour the sauce over the fries.
Get it? It isn't chili cheese fries...it's marinara cheese fries :)
For a sweet and surprising alternative, you can skip the sauce here and use cherry, raspberry or strawberry sauce. Mmm!

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White Chocolate Ghosts Now you can have your revenge on those troublesome little ghosts that are always stealing your Neopoints!

  • 1 cup baking white chocolate in any form (bar, chips, etc.)
  • Green candy-coated chocolate candies of your choice
  • 1 baking sheet or foil-covered chopping board (preferably chilled, but not required)

First, you must melt the white chocolate. You can melt it on the stove or using the microwave. If using the stove, place the white chocolate in a pot and set to medium low heat, stirring when you start seeing it melt. If using the microwave, place a small handful of the white chocolate into a microwave-safe bowl, heat for 15 seconds, stir, heat for 15 seconds, stir...repeat until chocolate is melted. Once the white chocolate is melted, use a spoon (any is fine) to drizzle ghosts onto the baking sheet or foil-covered chopping board. Place two green candy-coated chocolate candies for eyes. Continue doing this until the white chocolate is used. Place baking sheet or foil-covered chopping board into the freezer or refrigerator to chill the chocolate until hardened.
To make thicker ghost candies, when the white chocolate has hardened, add more of the melted white chocolate to it, building up over the set white chocolate, then chill. Keep doing this until you have them as thick as you'd like!

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Whoot Cookies A cookie! Whoot!

  • 1 package of ready-to-bake sugar cookie dough (you can make your own cookie dough as well, chill first)
  • White frosting or whipped creme
  • Almonds
  • Candy corn

Preheat oven according to the cookie dough package or your cookie dough recipe. If using your own recipe OR a packaged dough that comes in chunks, roll out cookie dough and cut circles from it. Place these circles atop a baking sheet, then attach little triangles to the top of the cookie to look like owl feathers (see Whoot Cookie picture, above). If using a packaged cookie dough that is designed to have you cut circles off it (the dough is cylindrical and comes in a sausage-style packaging), then cut circles from the cookie dough cylinder and place onto a baking sheet. Reserve some dough to make the little owl feathers. Bake cookies according to recipe or package directions.
When cookies are baked, let cool completely. Then, place two small dallops of white frosting or whipped cream where you think the eyes should be. Then set an almond in each dallop, arranging it to look like the Whoot Cookie picture (the almonds should be placed to look like eyes with vertical pupils). Using a little frosting (or whipped cream) as "glue," place some frosting on the back of a piece of candy corn and stick it to the cookie like a beak.
If you used whipped creme, these cookies must be stored in the refrigerator. If using frosting only, these cookies can be stores in a sealed container in a cupboard or on the counter.

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Tyrannian Recipes

Tyrannian food is so simple, which is why I love it. You get your protein, your veggies, your complex carbs...you're ready to go! These simple recipes usually mean you have most or all of the ingredients on-hand already, so don't let the prehistoric feel of Tyrannia scare you; the food here is super easy!


Yeah, make an omelette sandwich...why not?


Currently, there are recipes for...

Bacon Omelette For the carnivorous omelette eater, a bacon omelette is sure to please any Neopet!
  • 3 eggs
  • 1/8 cup (about 25mL) milk or plain non-dairy milk (soy milk, almond milk, etc.)
  • 3 bacon slices, uncooked (see note following recipe)

Crack eggs into a bowl and whip with milk until well-combined. If you wish, you can add a little more milk. In a pan on medium heat, cook bacon. Turn heat to medium-low and remove bacon. Without removing the bacon grease, pour in egg-milk mixture. Dice bacon and add it to the raw egg-milk mixture in the pan. The low heat will cook the eggs through without burning the bottom. Once the top part (the part not touching the pan) firms up, the omelette is ready to be folded and served. Fold omelette carefully with your spatula 1-2 times and serve on a plate.
Note: If using pre-cooked bacon or non-pork bacon (turkey bacon, soy bacon, etc.), you will not have the grease to cook the eggs in. Heat the pan on medium-low heat and add 1/2 tablespoon butter/margarine and/or oil. Follow the rest of the recipe.

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Bacon and Broccoli Omelette One of a Skeiths favourite foods, the Bacon and Broccoli omelette covers all main food groups.

  • 3 eggs
  • 1/8 cup (about 25mL) milk or plain non-dairy milk (soy milk, almond milk, etc.)
  • 3 bacon slices, uncooked (see note following recipe)
  • 1/4 cup diced broccoli, fresh or frozen (if frozen, thaw and drain well)

Crack eggs into a bowl and whip with milk until well-combined. If you wish, you can add a little more milk. In a pan on medium heat, cook bacon. Turn heat to medium-low and remove bacon. Without removing the bacon grease, pour in egg-milk mixture. Dice bacon and add it to the raw egg-milk mixture in the pan along with the diced broccoli. The low heat will cook the eggs through without burning the bottom. Once the top part (the part not touching the pan) firms up, the omelette is ready to be folded and served. Fold omelette carefully with your spatula 1-2 times and serve on a plate.
Note: If using pre-cooked bacon or non-pork bacon (turkey bacon, soy bacon, etc.), you will not have the grease to cook the eggs in. Heat the pan on medium-low heat and add 1/2 tablespoon butter/margarine and/or oil. Follow the rest of the recipe.

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BBQ Sauce Omelette Somebody has covered this omelette with barbecue sauce...

  • 3 eggs
  • 1/8 cup (about 25mL) milk or plain non-dairy milk (soy milk, almond milk, etc.)
  • 1/2 tablespoon butter/margarine and/or oil
  • A drizzle of your favourite BBQ sauce...or more, if you'd like (see notes following recipe)

Crack eggs into a bowl and whip with milk until well-combined. If you wish, you can add a little more milk. In a pan on medium-low heat, melt butter/margarine or add oil. Pour in egg-milk mixture. The low heat will cook the eggs through without burning the bottom. Once the top part (the part not touching the pan) firms up, the omelette is ready to be folded and served. Fold omelette carefully with your spatula 1-2 times and serve on a plate. Top with BBQ sauce.
Note: Don't have BBQ sauce? Play around with ketchup/catsup, a little vinegar, garlic powder, chili powder and onion powder until you get a flavour you like. If you prefer sweet, try adding in brown sugar or honey.

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Carrot and Pea Omelette A strange combination, but nevertheless tasty.

  • 3 eggs
  • 1/8 cup (about 25mL) milk or plain non-dairy milk (soy milk, almond milk, etc.)
  • 1/2 tablespoon butter/margarine and/or oil
  • 1/8 cup (about one small handful) diced carrots OR 4-5 baby carrots
  • 1/8 cup (about one small handful) peas, fresh or frozen (if using frozen, thaw and drain well)
  • Dash of black pepper and salt

Soften carrots by placing them in a microwave safe bowl and heating for 20 second at a time until softened. While the carrots are cooking, crack eggs into a bowl and whip with milk until well-combined. If you wish, you can add a little more milk. In a pan on medium-low heat, melt butter/margarine or add oil. Pour in egg-milk mixture and top with pepper, salt, carrots and peas. The low heat will cook the eggs through without burning the bottom. Once the top part (the part not touching the pan) firms up, the omelette is ready to be folded and served. Fold omelette carefully with your spatula 1-2 times and serve on a plate.

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Cheese and Onion Omelette Cheesy, oniony and eggy goodness!

  • 3 eggs
  • 1/8 cup (about 25mL) milk or plain non-dairy milk (soy milk, almond milk, etc.)
  • 1/2 tablespoon butter/margarine and/or oil
  • 1/8 cup (about one small handful) thinly sliced onion or scallion
  • 1/4 cup (about one medium handful) cheese of your choice...I personally prefer cheddar or provolone
  • Dash of black pepper and salt

In a pan on medium heat, add a little oil or butter/margarine and cook onion_ shallot until softened. Depending on how thin you sliced them, this can take as little as 30 seconds. Remove from pan and set aside. Crack eggs into a bowl and whip with milk until well-combined. If you wish, you can add a little more milk. In a pan on medium-low heat, melt butter/margarine or add oil. Pour in egg-milk mixture and top with pepper, salt, cheese and cooked onion_ shallot. The low heat will cook the eggs through without burning the bottom. Once the top part (the part not touching the pan) firms up, the omelette is ready to be folded and served. Fold omelette carefully with your spatula 1-2 times and serve on a plate.

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Keno Egg Salad Sandwich At least those eggs that dont hatch are being put to good use now.

  • 2 slices of bread or toast
  • 2 hard-boiled eggs, peeled
  • 1/3 cup chopped cooked chicken or veggie chicken substitute
  • 1/4 teaspoon each onion powder, cracked black pepper and garlic powder
  • Dash of salt and red pepper (optional)

Combine all ingredients (except eggs) in a bowl and mash well with a fork. Spread onto one piece of bread/toast and top with the other. Cut at an angle to match the picture.

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Plain Omelette Just plain omelette, yum yum that eggy flavour is just too much!

  • 3 eggs
  • 1/8 cup (about 25mL) milk or plain non-dairy milk (soy milk, almond milk, etc.)
  • 1/2 tablespoon butter/margarine and/or oil

Crack eggs into a bowl and whip with milk until well-combined. If you wish, you can add a little more milk. In a pan on medium-low heat, melt butter/margarine or add oil. Pour in egg-milk mixture. The low heat will cook the eggs through without burning the bottom. Once the top part (the part not touching the pan) firms up, the omelette is ready to be folded and served. Fold omelette carefully with your spatula 1-2 times and serve on a plate. And yes, that eggy flavour is just too much!

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Sabre-Xs Egg Salad We have seen some scary egg salads, but this one is the scariest of all.

  • 3 eggs
  • 1/2 capsicum (bell pepper), any colour but preferably red
  • 1 green onion or scallion
  • Mayonnaise
  • Salt and pepper, to taste

Fill a cooking pot halfway with water and place the three eggs inside. Heat on high heat, boiling the eggs until cooked, about 15 minutes. Meanwhile, wash and dice the capsicum and scallion. When the eggs finish boiling, move the cooking pot to your sink and turn on the faucet to run cold water over the eggs. Do this until eggs are cooled. Crack eggs and place in a bowl. Mash or crumble the eggs and add capsicum and scallion. Add mayonnaise 1 tablespoon at a time and mix thoroughly until you get the texture you desire (similar in texture to paste or thick mud). Add salt and pepper to taste. Serve as a side dish or between bread for an egg salad sandwich.

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Spinach and Feta Omelette You have to eat all of this omelette or you wont get any dessert.

  • 3 eggs
  • 1/8 cup (about 25mL) milk or plain non-dairy milk (soy milk, almond milk, etc.)
  • 1/2 tablespoon butter/margarine and/or oil
  • 1/4 cup chopped spinach, fresh or frozen (if using frozen, defrost and drain well)
  • 1/8 cup (1 small handful) feta cheese, crumbled
  • Dash of black pepper

Crack eggs into a bowl and whip with milk until well-combined. If you wish, you can add a little more milk. In a pan on medium-low heat, melt butter/margarine or add oil. Pour in egg-milk mixture and top with pepper, feta and spinach. The low heat will cook the eggs through without burning the bottom. Once the top part (the part not touching the pan) firms up, the omelette is ready to be folded and served. Fold omelette carefully with your spatula 1-2 times and serve on a plate.

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Stuffed Dorkle Pepper The inside of Dorkle Peppers are extremely bitter, but if you scoop that out and fill the pepper with rice and cheese it tastes delicious!

  • 1 red capsicum (bell pepper) per person...other colours are also fine
  • 1/4 to 1/2 cup cooked rice per person
  • 1 handful of your favourite cheese, shredded or cut small, per person
  • Garlic powder, onion powder, salt and pepper, to taste

Preheat an oven to 175 C (350 degrees F). In a large bowl, combine cooked rice and cheese. Season to taste.
Slice the top of the capsicum to expose the inside as well as to remove the stem. Set aside (don't throw away!). Remove seeds and white "ribs". Cut away the capsicum flesh from the stem. Throw away stem and mince capsicum. Add this to the rice and cheese mixture. Fill hollowed-out capsicum with rice/cheese mixture, place in a baking dish or pie tin (just to prevent it from falling over or oozing into your oven) and bake about 20 minutes or until filling is hot and cheese is melted. For extra fanciness, try topping the filled pepper with more cheese and herbs before putting it in the oven. Enjoy!

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Miscellaneous Fun!

Site Spotlight
I was featured in the Site Spotlight on 19 September 2012 (under my old account of chef_emerald). You can find me as Site Spotlight number 799! This was later updated to number 867!
Notable
The site directory, Notable, contains all kinds of cool sites, from customization, adoption, coding and more! Check it out by clicking on the button above.

I requested these awesome adoptables as a fun way to spruce up the page and add a touch of art and customization. Much thanks to the artists who took the time to create these awesome works! They do take requests...and don't forget to link to them! Click their name to be taken to their user lookup, click the image to be taken to their adoptable page.

Aisha Toffee Apple by AA Minty Aisha Sundae by AA
Strawberry Wocky Meringue by Apricot Chocolate Jubjub Sundae by Shade
Baby Gelert Mustard Hot Dog by Sailor Christmas Jam Gelert Crumpet by Sailor Christmas
Zafara Breakfast Zafara by Mickey Chocolate Chip Zafara Cookie by Mickey
Chocolate Covered Marshmallow Zafara by Mickey



Recipe Queue

Requests are processed in order received, with two exceptions: recipe ideas and newsletter subscribers. Sometimes I will have an idea for a recipe suddenly, so that will be added immediately. For those who are newsletter subscribers, your recipes are instantly sent to the top of the queue with a little star next to your name.
Currently, there are requests for...
  • Deluxe Strawberry Usul Cake for sacred*
  • Army of Undead Cupcakes, Bat Cookie, Chocolate Coated Eye, Cobweb Cake from littleadopter0327*
  • Voidberry Pudding from _abiz_*
  • Molten Lasagne, Sausage and Pea Soup, Grape Sugar Coral, Tropical Noodle Surprise, Organic Apple Dip, Potato and Sweetcorn Soup, Four Layer Carrot Cake, Cybunny Carrot Burger, The Faerie Queen Burrito, Strawmelon Jam Burger, Strawberry Cloud Cookie, Faerie Sparklecake, Cheese Flower Cracker, Creamy Sutek Bean Soup, First Date Cake, Altador Meatloaf, Calamari Pita Wrap, Figs With Honey Sauce, Fried Altadorian Cheese Plate, Stuffed Figs, Walnut Pomegranate Pastry, Three Layer Hummus from grouchybeast*
  • Pumpkin Roll from love_dropz__
  • Red Bean Dumplings, Bento Boxes, other Shenkuu foods, slushies and coffees from kittymom67
  • This list from fashion_girl347
  • Neovian pastries from love_dropz__ and kittymom67
  • Super Icy Negg from i_miss_you_jade
  • Galactic Space Punch, Heart Latte and Azzle Onigiri from bloatware
  • Strawberry Cybunny Cake, Ultimate Fyora Day Muffin, Deluxe Heart Waffle and Vampiric Christmas Cookies from messyjessysessy
  • Turkey Milkshake, Tropical Fruit Smoothie and Scrambled Rainbow Negg from stryclone
  • mi
  • Colourful Negg Pizza from skiasma
  • Borovan from x_fizzy_x
  • Chips and Curry Sauce and Sparkling Space Cocktail from vickysavage
  • Beast Burger, Hot Dog Flavoured Yogurt and Tuna Porridge from loulou6872
  • Jam Scone and Frothy Fruit Juice from cotop
  • Chocolate Maractite Coins and Raspberry Chocolate Nova from aethelar
  • Baby Cybunny Chocolate Egg from mermaid_bay
  • Meat Feast Pizza Block from s314red
  • The items in reddsdatabase's gallery and Cherries Jubilee from johnredds
  • Everything sold by the Crumpetmonger from _4u4ever_
  • Chocolate Sloth Head and Deep-Fried Galactic... Food Mass from rck2002
  • Draik Eggs and Voidberry from smokyautumn
  • Vanilla Orange Biscuits from elskegaderian
  • Chocoball Decoration, Flaming Christmas Pudding, Noil Tea, Plain Fruitcake, Tree Shaped Crackers and Cheese, Cherry Carrot Ice Cream, Citrus Usul Shake, Kau Cupcake, Mynci Veggie Plate from silverxkey
  • Faerie Foods from honeycup_2
  • Spicy Taco Pizza from icaguin


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Iris_Kyle's Cooking Newsletter

To join the newsletter, send a Neomail to me at Fe_Chef with "Cooking Newsletter" as the subject. You'll receive:
  • A Neomail for each new recipe posted so you don't have to keep checking back.
  • Your recipe requests take priority in the queue.
  • Extra information on each recipe, including alternative preparations.
  • Easy access to me to ask about the linked recipes, like substitutions or omissions.
  • Easy access to me to ask any cooking questions, like terminology or how to cook certain foods.
  • If you choose to Neofriend me, you'll be able to ask for help with your own cooking by giving me a list of foods on-hand and I can create a recipe just for you. I can also help with your Habitarium (no raids, promise).
  • For those signing up for the first time, you will receive additional information on the three most recent updates.
There are ((73)) Newsletter Subscribers
hasteland (who gave me the idea), sleuthie, tsuki_the_noodle, obsessivemonica, zombiesandpinups, jonas_brothers_1fan, littleadopter0327, aeallen, baxterb, grouchybeast, moondaisey, beautifulangel929, heatte, perfectgals, asadafries, watersprite112, fuscare, fosterthegeese, mysticmajin, mmohawaii, Kdda_2, bravebirdnee, pound_vet, pinkprincess899, hola_amigo6, fruits_berries, firestar307999, thereal592_592_5, cool_rabbit_35, shelters_of_stone2, semperflorus, ramheart, kittykatklaw, atrummoon, brynchilla, genazmama, holls_bannerz, jubertcat73, kaibeau, starfireedd33, olspice, bunnyhugsgirl, destiel88, kionaaddict88, khnumhotep, danse_leau_danse, meelisecase, amonsunamun, purplerosesandredwin, taarei, amulet_strawberry, fleurare, miikuroneko, froggybutterlips, emina09, shojhi, s_pencer, boutique, siriuslyinluv, soccerrox92591, the_furreh_one, un40000, bethanym145, notnowjesse, shelbynoel, vaffeldagen, srheehal, nanjiz_anna, sacred, the__cellist, cornmeow14, habibi5101520, vulokiira

Thank you all for your interest and support. Sometimes the idea of writing so many recipes can be a bit overwhelming, but knowing there are people interested really helps!

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Recipe Reviews

Did you make something on this page? Enjoy it? Hate it? Tell me about it here: Fe_Chef with "Review" as the subject.

  • A Coffee of the Dead review by the__cellist: Tried out this recipie in place of the usual plain coffee I drink for breakfast--it was definitely an eye-opener! It came out pretty strong but the coffee was really good! The cinnamon adds a huge kick. Definitely recommend this recipie to anyone who likes coffee..
  • A Plain Omelette review by babytazz2001: I am in love with the Plain Omelette! Even if I didn't have milk, It was delicious!
  • A Coffee of the Dead review by MoonDaisey: I made this and I loved it after I finished laughing. My son was sick and it was exactly what I needed.
  • A Coffee of the Dead review by Baxterb:Having a cup of this right now!! It's wonderful!! :D Thanks! *hugs*
  • A Spotted Cheese Sandwich review by Lonelyrose125:Just made the spotted cheese sandwich with provolone and cheddar cheese. It was wonderful!
  • A Caramel Sand Apple by Aeallen:I just tried the caramel apple one and it was delicious. I used frosted flakes and rice cereal to coat it. Yummm.
  • A Caramel Sand Apple by Baxterb:I made the Caramel Sand Apple last night! Instead of cereal(I didn't have any) I used the cookie part of the Do-Si-Dos(a peanut butter cookie)! It was yummy!!


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Link Me

Thanks to everyone who made buttons for the Neo Cook Book!
From Ellie From Brooke at the Buttonory From Brooke at the Buttonory


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I finally decided to add a counter.
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