About Us
Welcome to Cooking with Razzy!. I'm Qrazzy1, or Razzy for short, and I work as a chef on Mystery Island. Because I think everyone should at least know how to make a nice, juicy Shell Burger and be able to impress their friends by whipping up some decadent Triple Chocolate Shells, I've created my very own cooking page full of island recipes to help YOU accomplish these goals! So get out your frying pan, tie on an apron, and let's get cooking!

Shell Burger
Our first recipe of the day is this delicious Shell Burger.

1. First, use your Coral Salt and Pepper Shakers to lightly season the Spiky Orange Murex Shell. Next, place the shell in the middle of a baking pan and let it toast in the oven while you complete Step 2. You can also toast the bun along with the shell if you desire. Remember: a nice, warm shell is the key to a good burger!

2. Wash off both the tomato and seaweed under cold water, making sure that no sand is left on the seaweed. The last thing people want is sand on their burgers! Then, cut the tomato into slices of whatever thickness you desire. Set both aside.

3. Remove the Orange Murex Shell and bun from the oven. Place the tomato and seaweed on the bottom of the bun, and then carefully arrange the shell on top. Cover with the top of the bun.

Serving Suggestion: Serve with Potato Wedges and Ocean Delight Salad (recipe below)

Ocean Delight Salad
If you are a fan of seafood, then this is the salad for you!

1. Thoroughly wash the lettuce in your sink with cold water, making sure that no dirt or sand is left. Then, break the lettuce into smaller pieces with your hands. Pat the lettuce dry with a paper towel and then place it all in a decorative bowl.

2. Wash and shell the Grackle Bugs and Lobster Tail. To cook the Grackle Bugs and Lobster Tail, drop them into a pot of boiling water with a few slices of lemon until they are a nice pinkish color. Then cut the Lobster Tail into small pieces and sprinkle the seafood throughout the lettuce.

3. First, soak the clams in water to rid them of any sand and grit. Then place them all in a large covered pan over medium heat until they have all popped open. This will take about 5 minutes. When the clams are finished, shuck them and add the meat to your salad.

4. As a finishing touch, crumble some Purple Garden Coral and sprinkle it on top of the salad. It adds a nice crunch and adds some color to your salad. If you like, you can also drizzle some salad dressing on top.

Triple Chocolate Shell
This rich, decadent dessert is one of my favorites.

1. This is the best part! Place both of the Milk Chocolate Lupes into a double boiler on the stove and watch those evil pets melt away! Stir them until they turn into a nice chocolate sauce. Do the same with the White Chocolate Lupes and two of the Dark Chocolate Skeiths (unfortunately there are no Dark Chocolate Lupes, so the Skeiths will just have to do).

2. Next, pour the melted chocolate into molds shaped like scallop shells. Do stripes of each kind of chocolate so that there's a little white, milk, and dark chocolate in each shell mold. Pop the molds in the fridge and let them harden while you make the mousse.

3. Whip the cream and then refrigerate. Then combine the coffee, butter, and chocolate in a double boiler. This time to get to watch those evil Skeiths melt away! When the ingredients have formed a nice, smooth mixture, let it cool slightly.

4. Whip up those Draik egg whites until they're foamy and sprinkle in the sugar. This is the secret to a good mousse: using Draik eggs. That's actually why we have a shortage of Draik eggs in Neopia. The Kelp restaurant has some kind of secret deal with the owner of Merifoods - apparently Yellow Draik Eggs are just wonderful for making omelettes, too.

5. Now, stir the Draik egg yolks and some of the whipped cream into the chocolate. Then fold in the egg whites and the remaining whip cream. Finally, the mousse is done! Now, take the chocolate molds out of the fridge, carefully pop them out, and "glue" the shells together with liquid chocolate to form a decorative - and tasty - container.

6. Finally, fill the chocolate shells with your fluffy, rich homemade mousse. Top with additional whipped cream, if desired. For a special decorative touch, stick two Choco Mint Rock Sticks in the mousse.