As the world crumbles and radiation soaks into every inch of your skin, it’s easy to forget about the little things in life – like cooking. But what if I told you that amidst the ruins, there lies a culinary treasure trove waiting to be uncovered? That’s right, folks! In the Fallout universe, even in the face of Armageddon, a good meal can bring people together. And we’ve got 20 mouth-watering recipes to prove it.
From Radroach Stew with Wild Herbs to Wasteland Whiskey-Glazed Iguana Bits, these post-apocalyptic eats are sure to satisfy your cravings and keep you going in the harsh world of Fallout. So grab a bottle of Nuka-Cola, don your favorite Pip-Boy, and get ready to cook up some serious sustenance for the next time you’re trekking across the wasteland.
Radroach Stew with Wild Herbs
A hearty and flavorful stew that showcases the unique taste of radroaches, paired with a blend of wild herbs.
Ingredients:
– 1 lb radroaches, cleaned and chopped
– 2 cups mixed wild herbs (such as dandelion greens, chicory, and plantain)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Heat a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the chopped radroaches, wild herbs, vegetable broth, thyme, salt, and pepper. Stir well to combine.
4. Bring the mixture to a simmer and let cook for 20-25 minutes, or until the radroaches are tender.
5. Serve hot, garnished with additional wild herbs if desired.
Cooking Time: 20-25 minutes
Brahmin Meatloaf with Molerat Gravy
A hearty dish inspired by the Wasteland’s finest inhabitants – Brahmins and Molerats. This meatloaf recipe combines tender beef with flavorful spices, topped with a rich and savory molerat-based gravy.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp cayenne pepper
– 1/4 cup molerat gravy mix (available at most Wasteland markets)
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground beef, breadcrumbs, onion, garlic, salt, black pepper, and cayenne pepper. Mix well with your hands until just combined.
3. Shape into a loaf and place on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and bake for 45-50 minutes or until internal temperature reaches 160°F (71°C).
5. While the meatloaf is cooking, mix molerat gravy mix according to package instructions.
6. Serve the meatloaf with the warm molerat gravy spooned over the top.
Cooking Time: 45-50 minutes
Mutfruit Jam on Wasteland Bread
In a post-apocalyptic world, preserving fresh produce is key to survival. This recipe for Mutfruit Jam is the perfect way to capture the sweetness of the wasteland’s bounty and enjoy it on toasted Wasteland Bread.
Ingredients:
– 2 cups Mutfruit, chopped
– 1 cup water
– 1 cup granulated sugar
– 1 tablespoon lemon juice
– 1 package pectin
Instructions:
1. Combine Mutfruit, water, and lemon juice in a large pot. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 10 minutes or until the fruit is tender.
3. Add sugar and pectin to the pot. Stir until the sugar has dissolved.
4. Continue to simmer for an additional 5-7 minutes, or until the jam has thickened.
5. Remove from heat and let cool slightly.
Cooking Time: 20-25 minutes
Blast Zone Chili with Cram Meat
Get ready to blast off your taste buds with this bold and hearty chili recipe, packed with tender crank meat and a medley of savory spices.
Ingredients:
– 1 lb ground crank meat (beef or pork)
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– Salt and pepper, to taste
– Water, as needed
Instructions:
1. Cook crank meat in a large pot over medium-high heat, breaking it up with a spoon, until browned, about 5-7 minutes.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender, about 5 minutes.
3. Stir in chili powder, cumin, paprika, diced tomatoes, and kidney beans. Season with salt and pepper to taste.
4. Reduce heat to low and simmer, covered, for at least 30 minutes or up to 2 hours.
5. Serve hot, garnished with chopped fresh cilantro, if desired.
Cooking Time: 30-60 minutes
Yao Guai Ribs with Nuka-Cola Glaze
Transform ordinary pork ribs into an extraordinary post-apocalyptic treat by infusing them with the bold flavors of the wasteland. This recipe combines tender ribs with a sweet and tangy Nuka-Cola glaze, perfect for savoring on a lonely evening.
Ingredients:
– 2 pounds pork ribs
– 1 cup Nuka-Cola
– 1/4 cup brown sugar
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 2 cloves garlic, minced
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large bowl, whisk together Nuka-Cola, brown sugar, soy sauce, rice vinegar, garlic, and sesame oil.
3. Add the pork ribs to the marinade, making sure they are fully coated. Cover and refrigerate for at least 4 hours or overnight.
4. Remove the ribs from the marinade, letting any excess liquid drip off.
5. Place the ribs on a baking sheet lined with aluminum foil and bake for 2-3 hours, or until tender.
6. Brush the Nuka-Cola glaze over the ribs during the last 30 minutes of cooking.
7. Serve hot, garnished with chopped scallions and a side of radioactive greens if desired.
Cooking Time: 2-3 hours
InstaMash Potato Pancakes
Transform mashed potatoes into crispy, golden pancakes that will become your new favorite breakfast or snack!
Ingredients:
– 2 cups cooked, mashed potatoes (cool to room temperature)
– 1/4 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon unsalted butter, melted
– 1 egg, lightly beaten
– Water, as needed
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, combine the mashed potatoes, flour, baking powder, and salt. Mix until smooth.
3. Add the melted butter, egg, and water (if needed) to the potato mixture. Stir until combined.
4. Using a 1/4 cup measuring cup, scoop the batter into the skillet or griddle.
5. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
6. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
7. Serve warm with your favorite toppings!
Cooking Time: 4-5 minutes per batch
Deathclaw Omelette with Scorched Peppers
This recipe combines the might of a deathclaw’s roar with the spicy kick of scorched peppers, creating a dish that’s sure to ignite your taste buds. This omelette is perfect for a post-apocalyptic breakfast or as a quick snack to fuel your next adventure.
Ingredients:
– 2 eggs
– 1/4 cup diced deathclaw ham (or regular ham)
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped scorched peppers (see note)
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Crack the eggs into a bowl and whisk until smooth.
2. Heat a non-stick skillet over medium-high heat. Add cooking spray or oil and swirl to coat.
3. Pour in the egg mixture and cook for 2-3 minutes, until the edges start to set.
4. Sprinkle the diced ham, shredded cheese, and chopped scorched peppers onto half of the omelette.
5. Fold the other half over the filling to create a half-moon shape.
6. Cook for an additional 30 seconds to 1 minute, until the cheese is melted and the eggs are cooked through.
7. Serve hot and enjoy the fiery flavor!
Cooking Time: 5-7 minutes
Mirelurk Cakes with Radish Slaw
These delectable cakes are the perfect snack for any occasion. Moist and flavorful, they’re sure to satisfy your cravings.
Ingredients:
– 1 cup Mirelurk meat (ground or minced)
– 1/2 cup all-purpose flour
– 1/4 cup sugar
– 1/4 cup unsalted butter, melted
– 2 eggs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine Mirelurk meat, flour, sugar, and melted butter.
3. Beat in the eggs until well combined.
4. Season with salt and pepper to taste.
5. Pour batter into a greased cake pan.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Radish Slaw:
– 2 cups shredded radishes
– 1/4 cup mayonnaise
– 1 tablespoon lemon juice
– Salt and pepper to taste
Combine all slaw ingredients in a bowl. Refrigerate for at least 30 minutes before serving.
Feral Ghoul Goulash
This Feral Ghoul Goulash recipe is a twist on the classic goulash, perfect for those who crave something a little more…unhinged. Rich and flavorful, this dish is sure to satisfy even the most ravenous of ghouls.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp paprika
– Salt and pepper to taste
– 8 oz macaroni
Instructions:
1. Brown ground beef in a large pot over medium-high heat.
2. Add onion and garlic; cook until onion is translucent.
3. Stir in diced tomatoes, beef broth, paprika, salt, and pepper.
4. Bring mixture to a boil, then reduce heat and simmer for 20 minutes.
5. Cook macaroni according to package instructions.
6. Combine cooked macaroni with goulash; serve hot.
Cooking Time: 45 minutes
Tato and Carrot Hash with Crispy Squirrel Bits
This hearty hash is a perfect side dish or snack for any occasion. The combination of roasted potatoes, carrots, and crispy croutons creates a delightful flavor profile.
Ingredients:
– 2 large potatoes, peeled and diced
– 4 medium carrots, peeled and sliced
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 baguette, cut into 1-inch cubes (for croutons)
– 1 tablespoon butter
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss potatoes and carrots with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Meanwhile, toss baguette cubes with butter and season with salt and pepper. Spread on a separate baking sheet and toast for 10-12 minutes or until crispy.
4. Combine roasted potatoes and carrots in a bowl. Top with croutons and serve warm.
Cooking Time: 35-40 minutes
Radscorpion Skewers with Bloatfly Honey
Radscorpion Skewers with Bloatfly Honey: A Sweet and Savory Treat
Get ready to level up your snacking game with these Radscorpion Skewers, paired with the unique sweetness of Bloatfly Honey. Perfect for a post-apocalyptic picnic or a quick energy boost.
Ingredients:
– 1 cup radscorpion meat (cooked), cut into 1-inch pieces
– 1/2 cup Bloatfly Honey
– 1 tablespoon olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 10 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together honey, olive oil, salt, and pepper.
3. Thread 4-5 radscorpion pieces onto each skewer, leaving a small space between each piece.
4. Brush the honey mixture evenly over the radscorpion meat on each skewer.
5. Grill skewers for 8-10 minutes per side, or until radscorpion is cooked through and caramelized.
6. Serve immediately and enjoy!
Cooking Time: 16-20 minutes
Wasteland Whiskey-Glazed Iguana Bits
In the harsh wasteland, sustenance is scarce and creativity is key. This recipe for Wasteland Whiskey-Glazed Iguana Bits may raise some eyebrows, but trust us – it’s a game-changer.
Ingredients:
– 1 lb iguana bits (or substitute with pork belly or chicken wings)
– 1/4 cup whiskey (any type will do, but bourbon works well)
– 2 tbsp honey
– 1 tsp soy sauce
– 1 tsp garlic powder
– 1 tsp paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together whiskey, honey, soy sauce, garlic powder, and paprika.
3. Place iguana bits on a baking sheet lined with parchment paper.
4. Brush the whiskey glaze evenly over the iguana bits.
5. Sprinkle salt and pepper to taste.
6. Bake for 20-25 minutes or until caramelized and crispy.
Cooking Time: 20-25 minutes
Stimpak-Infused Noodle Soup
A soothing and revitalizing soup infused with the medicinal properties of Stimpaks, perfect for when you need a boost to get back into the fight. This recipe is a staple in any Vault-Tec survivor’s kitchen.
Ingredients:
– 1 cup chicken or vegetable broth
– 1/2 cup noodles (any type)
– 1 tablespoon Stimpak powder (crushed)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Bring the broth to a boil in a large pot.
2. Add the noodles, crushed Stimpak powder, and thyme. Stir well.
3. Reduce heat to low and simmer for 10-15 minutes or until the noodles are cooked through.
4. Season with salt and pepper to taste.
5. Serve hot and enjoy the revitalizing effects of the Stimpak-infused broth.
Cooking Time: 15-20 minutes
Glowing Fungus and Mutfruit Salad
Glowing Fungus and Mutfruit Salad: A Radiant Twist on the Classic!
In this recipe, we’ll combine the earthy sweetness of Glowing Fungi with the tangy tartness of Mutfruits to create a salad that’s as vibrant as it is delicious. This unique combination will have you glowing from the inside out!
Ingredients:
– 1 cup Glowing Fungus (dried or fresh)
– 2 cups Mutfruit (sliced)
– 1/4 cup Honey-Glazed Walnuts
– 2 tbsp Fresh Lime Juice
– Salt and Pepper to taste
Instructions:
1. Rinse the Glowing Fungus under cold water, then pat dry with a paper towel.
2. In a large bowl, combine the sliced Mutfruit and rinsed Glowing Fungus.
3. Sprinkle the Honey-Glazed Walnuts over the top of the salad.
4. Drizzle the Fresh Lime Juice evenly over the salad.
5. Season with Salt and Pepper to taste.
Cooking Time: None! This salad is a refreshing treat that’s ready in just minutes.
Enjoy your radiant Glowing Fungus and Mutfruit Salad!
Jet-Fueled Firecracker Berry Pie
Get ready to blast off with this explosive dessert that combines the sweetness of berries with a kick of citrus and spice!
Ingredients:
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon ground ginger
– 1/4 teaspoon cayenne pepper
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, mix together berries, sugar, cornstarch, lemon juice, ginger, and cayenne pepper until well combined.
3. Roll out the pie crust and fill with the berry mixture.
4. Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly.
5. Allow to cool before serving.
Cooking Time: 40-45 minutes
Bloodbug Jerky with Salted Radstag Strips
Add a tangy twist to your snack routine with this unique flavor combination. Bloodbugs and radstags come together in perfect harmony, creating a savory and slightly sweet treat.
Ingredients:
– 1 cup bloodbugs
– 1/2 cup salted radstag strips
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt to taste
Instructions:
1. Preheat oven to 200°F (90°C).
2. Rinse the bloodbugs under cold water and pat dry with paper towels.
3. In a bowl, mix together olive oil, garlic powder, and salt.
4. Add the bloodbugs to the bowl and toss until evenly coated.
5. Line a baking sheet with parchment paper and arrange the bloodbug strips in a single layer.
6. Bake for 2-3 hours, or until dry and slightly chewy.
7. Meanwhile, slice the radstag strips into thin strips.
8. Once the jerky is done, let it cool completely before serving with salted radstag strips.
Cooking Time: 2-3 hours
Prewar Mac and Cheese with Crispy Mole Rat Crumbles
Get ready to transport yourself back to the 1920s with this unique twist on a classic comfort dish. This recipe combines creamy macaroni and cheese with crunchy mole rat crumbles for a truly prewar-inspired treat.
Ingredients:
– 1 pound macaroni
– 2 cups milk
– 2 cups grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon butter
– 1/2 cup crispy mole rat crumbles (see note)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, combine milk, cheddar cheese, Parmesan cheese, and butter. Stir over medium heat until smooth and creamy.
4. Add cooked macaroni to the cheese mixture and stir until coated.
5. Transfer the macaroni mixture to a baking dish and top with crispy mole rat crumbles.
6. Bake for 20-25 minutes or until the top is golden brown.
Note: For crispy mole rat crumbles, simply crush 1/2 cup of dried mole rat pellets into small pieces and toast in a dry skillet over medium heat until fragrant.
Cooking Time: 20-25 minutes
Bottlecap Crusted Cazador Wings
Get ready to level up your wing game with this unique recipe that combines the crunch of bottlecaps with the spicy kick of Cazador sauce. This dish is perfect for adventurous eaters and partygoers alike.
Ingredients:
– 2 pounds chicken wings
– 1 cup bottlecaps (any type will do)
– 1/4 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup Cazador sauce
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
3. Dip each wing in the flour mixture, then roll in bottlecaps to coat.
4. Place coated wings on a baking sheet lined with parchment paper.
5. Drizzle Cazador sauce over the wings.
6. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Rad-X Infused Vegetable Stew
This hearty stew combines the benefits of Rad-X with a medley of colorful vegetables, creating a deliciously healthy dish perfect for a cozy evening in. With its subtle yet distinct flavor profile, this recipe is sure to become a new favorite.
Ingredients:
– 1 tablespoon Rad-X
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 zucchinis, sliced
– 1 red bell pepper, sliced
– 4 cups mixed vegetables (such as cherry tomatoes, green beans, and potatoes)
– 4 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced carrots, zucchinis, and red bell pepper. Cook for 5 minutes, stirring occasionally.
5. Stir in the mixed vegetables and vegetable broth.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
7. Stir in the Rad-X and season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Sunset Sarsaparilla Braised Mole Rat
As the sun sets over the prairie, warm spices and sweet sarsaparilla come together to create a rich and comforting braise that will delight even the most discerning palate.
Ingredients:
– 1 lb mole rat meat (or substitute with pork belly or beef brisket)
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup sarsaparilla syrup (or substitute with molasses and a splash of orange juice)
– 1 cup braising liquid (red wine, beef broth, or combination)
– 1 tsp ground cinnamon
– 1/2 tsp ground cumin
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the mole rat meat with salt, pepper, and a pinch of cinnamon.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the mole rat until browned on all sides, about 5 minutes.
4. Add onion and garlic; cook until softened, about 3 minutes.
5. Stir in sarsaparilla syrup, braising liquid, and cumin. Bring to a simmer.
6. Cover and transfer to the preheated oven. Braise for 2-3 hours or overnight.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 2-3 hours or overnight
Summary
Get ready to cook up a storm in the post-apocalyptic world of Fallout! This cookbook features 20 recipes that will help you survive and thrive in the harsh wasteland. From Radroach Stew with Wild Herbs to Wasteland Whiskey-Glazed Iguana Bits, these dishes are sure to satisfy your hunger and provide the energy you need to take on whatever dangers come your way. With ingredients like Brahmin Meatloaf, Molerat Gravy, and Nuka-Cola Glaze, you’ll be cooking up a culinary masterpiece that’s as tough as the world around you.
