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.



Valley Stir Fry ~ World of Warcraft

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You will need:
3 tablespoons soy sauce
2 tablespoon brown sugar
1 teaspoon flour
2 tablespoons water
1 tablespoon vegetable oil or butter
1 teaspoon ginger (I used powdered, if using minced use 1TBS)
1 teaspoon garlic (I used powdered, if using minced use 1TBS)
1 pound beef round steak, cut into thin strips
2 cups vegetables (I used carrots, beans and zukes)

In a small bowl, combine the soy sauce, brown sugar, water and flour. Set aside.

Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds.

Add the steak and stir-fry for 2 minutes or until evenly browned.

Add the vegetables and stir-fry for an additional 3 minutes.

Add the soy sauce mixture, bring to a boil, stirring constantly.
Lower heat and simmer until the sauce is thick and smooth.
Serve over rice or egg noodles.

I love stir fry’s, they are so versatile that you can substitute chicken for the beef and any kind of vegetables. 
The sauce is a must, this was my first time making it and everyone loved it.

Pandarian Red Salad ~ World of Warcraft Expansion Idea

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You will need:

4 c shredded red cabbage
1 c water chestnuts (optional)
1/2 c shredded carrots
2c green apples (chopped)
4 stalks celery (chopped)

Red cabbage looking pretty on the inside.

1/4 c soy sauce
1/4 c lemon juice
1/4 c orange juice
1/2 tsp grated ginger

Candied Walnuts:
1 c walnuts
1/2 c sugar
1/2 tsp vanilla
1/2 tsp cinnamon

In a large bowl, toss together cabbage, water chestnuts, apples, celery and carrots.

Whisk together soy sauce, lemon juice, orange juice and ginger; pour over cabbage mixture and toss together.
My husband didn’t like the “dressing” so I kept it separate.
Two teaspoons was plenty per bowl.
Sprinkle with candied walnuts.

To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat.

Cook, stirring constantly, until sugar dissolves and turns light brown.
I have to add a bit of liquid to the mixture to get it to stick to the walnuts.

Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Allow to cool before adding to salad.
Store in a seal-able container.


Wampa Rump Roast

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You will need:
1 – 3 lb Beef Chuck
Bag of Baby Carrots
2 Large Potatoes, cubed
2 C Beef Bouillon
Salt and Pepper to Taste

Doesn’t that look great? I get all my meat from a local butcher shop, Strasburgh meats. I recommend them, over a grocery store or a Wal-Mart anytime.

I use bouillon cubes so I need to heat the water to dissolve them.

Put the roast in the center of the pan and pour the 2 cups of beef bouillon over it.  Cube the potatoes and place the carrots all around the beef.

Season with salt, pepper and dried onion flakes.

Bake at 350F (176 degrees C) for 2 hours. Check every 30 minutes and add water if needed to keep from scorching. Internal temperature should be 160 degrees F (71 degrees C).

So good and so tender. Yum!