Warcraft: Sauteed Carrots

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Sautéed Carrots

A recipe from Halfhill



I liberated these babies from my dad’s garden. Thanks dad!


3 tablespoons olive oil
1 large clove garlic, minced
2 carrots cut into strips
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
2 teaspoons lemon juice

Serves two.


In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, salt, the pepper. Cook, covered, stirring occasionally, for 5 minutes.


Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.


Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and the lemon juice.



Anduin Wrynn’s Favorite Mac and Cheese

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He’s not a child anymore but comfort food is comfort food in any world.

Are you often sent to gather things for people? I suppose a hero’s work is never done.  – Anduin Wrynn

You will need:

16 ounce box of shell shaped noodles
8 ounces of Velveeta cheese, sliced
3/4 c milk
1/2 stick butter

In a large pot, put 6 cups of water on medium heat till it starts to boil. I Add a tablespoon of olive oil to the water to prevent sticking.

Once the water starts to boil, add the noodles.
Boil until softened.


Put pan back on stove top and turn heat to low. Add milk and butter to pan, then noodles.

Place cheese on top. Stir until cheese is melted. Remove from heat and let sit for 5 minutes so cheese can thicken.

Serve. Yum!

Harvest Bread

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You will need:

3/4 cup brown sugar
3/4 cup white sugar
3 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger

1 cup butter, melted
2 eggs, beaten
1  cup milk

1 cup chopped cranberries
1 cup chopped, peeled apple
1/2 cup chopped raisins
3/4 cup chopped walnuts

Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or  line with paper muffin liners.
Use a bread pan if desired.

In a large bowl, stir together the brown sugar, white sugar, flour, baking soda, salt, cinnamon, nutmeg and ginger.

Add the melted butter, milk and eggs, mix until smooth.

Stir in the cranberries, apple, raisins, and walnuts.

Spoon the batter into the prepared muffin pans 3/4 full.

Bake for 15 to 20 minutes in the preheated oven or until a knife inserted into a muffin comes out clean.


Five Dawn Dumplings

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dumpling dough

2c flour
1/2 c water

Mix until combined then knead for 5 minutes.
Add a tablespoon of water at a time if needed.

Let rest for 10 minutes.

Knead for another 5 minutes then roll out on a lightly floured surface.

Using a round cookie cutter or a glass cut into circles.


1lb ground beef
1lb pork (I used chicken)
2 cellery stocks, chopped
1 medium onion, chopped
1/2 tsp ginger
1/4 c soy sauce
1 clove of garlic, minced

Mix the ground beef and chicken in a bowl. Add soy sauce, celery stocks, onion and ginger; mix well.
Place meat mixture into a skillet and brown. Chop the meat up as small as you can.

By tablespoon add the meat mixture into the center of the dough circle.

Fold top and bottom together and pinch.

Set up a steamer. Dont have one? Don’t worry. Here is how I made mine.

I used a soup pot and a trivet. I put water in the bottom of the pan and place the trivet over the water.

Cover and place on medium heat, steam for 10-15 minutes.


Conjured Cinnamon Rolls

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You will need:

3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg

1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)

Heat the milk in a small saucepan until it bubbles, then remove from heat.
Mix in margarine; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well.

Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. It is the heat that causes the yeast to wake up and start raising.

When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. Don’t worry if you are having trouble getting the dough to “pick up” the last of the flour. It will while you are kneading it.

Cover the dough with a damp cloth and let rest for 10 minutes.

Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
After the 10 minutes, roll out dough into a 12×9 inch rectangle. The dough should want to be rolled. If it feels like it is tight let is rest a few more minutes.
 Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. 
Roll up dough and pinch seam to seal. 
Cut into 12 equal size rolls and place cut side up. Don’t fret if they are not perfect, not perfect means homemade.
Cover and let rise until doubled, about 30 minutes. Cover with lightweight damp towel or paper towel. 
After the first 15 minutes, preheat oven to 375 degrees F (190 degrees C).
Rolls, 30 minutes later.
Bake in the preheated oven for 20 minutes, or until browned.
Serve warm.

 I also made a light glaze
1/4 cup of milk
1/2 cup powdered sugar

Let the rolls cool before glazing or it will just run off.

Heaven Peach Crisp

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I gathered up some Heaven Peach’s from a vendor in Darnassus. I highly recommend them, they are delicious just as they are or in a crisp or a cobbler.

You will need:

6 fresh heaven peaches – peeled, pitted and sliced
1/2 teaspoon almond extract  (or vanilla)
1/2 cup all-purpose flour
1/2 cup quick oats
1 cup white sugar
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter
Preheat an oven to 375 degrees F (190 degrees C), and grease an 8 inch square baking dish.
Place the peaches in the bottom of the baking dish, and sprinkle them with almond extract.
In a bowl, combine the flour, sugar, brown sugar, oats, cinnamon, and salt. 
Cut the butter into the flour mixture with a pastry cutter until the mixture resembles crumbs.

Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned.
Serve over your favorite ice cream. Best if the crisp is warm.

Garrosh Hellscream’s Lemon Squares

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TGF: Hello and welcome to The Gamer’s Fridge interview of the week, Garrosh Hellscream, The leader of the Orcs. Garrosh, thank you for seeing me today. 
Garrosh: Humph, On with it.
TGF: Garrosh, Rumor has it Thrall is coming back to reclaim his place as Warchief. Do you know what your plans will be if that happens?
Garrosh: If Thrall comes back to reclaim his seat as Warchief I would…. welcome him.
TGF: I was south of Ogrimmar a few weeks ago talking to Vol’jin about his Darkspear Jerk Chicken recipe. He is a very interesting…
Garrosh: Interesting! Bah, A troll army can’t even kill one sea witch.
TGF: Moving along, I am here to ask you Garrosh, leader of the Horde. What is your favorite recipe?
Garrosh: The still beating HEART OF A TROGG!

TGF: Well, I don’t know how I am going to serve that. It won’t take much cooking time…”
Garrosh throws his arm around my shoulder and laughs, nonchalantly shoving a scrap of paper into my pocket.
Garrosh: I love a good lemon square so sweet and tangy.
He says under his breath.
TGF: Lemon squares, I would never have guessed.
A nearby guard chuckles.
Garrosh: LEMON SQUARES…I said the still beating HEART OF A TROGG!
Garrosh bellows as he pushes me out of the throne room.

Here it is folks. Garrosh’s Lemon Squares
…I mean, the still beating heart of a trogg or whatever.
You will need:
The crust:
2 cups sifted flour
1 cup powdered sugar
1 cup butter, melted
The Filling:
4 eggs
2 cups sugar
1 teaspoon baking powder
1/4 cup flour
1/2 cup lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
The Crust:
In a medium bowl, stir together 2 cups flour and confectioners’ sugar. Blend in the melted butter.
Press into the bottom of the prepared pan.
Bake in the preheated oven for 15 minutes, or until edges are golden.
The Filling:
In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour.
Stir the sugar mixture into the eggs. Finally, stir in the lemon juice.
Pour over the prepared crust and return to the oven.
Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
I set these to cool overnight and when I woke up the next morning they were gone.
However, there was a two handed axe stuck in my kitchen table.