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.


Goldshire Pudding ~ World of Warcraft Expansion Idea

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“What Happens in Goldshire, stays in Goldshire.”

I can see this as a daily cooking quest in Stormwind.  

-Collect 3 eggs and a bag of flour. Quest reward is a goblin engineered slot machine that for 5 silver you can pull the handle and get the chance at willing a prize. 
The prizes? I dunno, What do you think would make a great prize?

You will need:
Preheat oven to 400 degrees F (205 degrees C).

1 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 cup milk
3 eggs, room temperature
3/4 cup water
1/2 cup beef drippings

Mix flour and salt together until blended. 

Make a well in the flour, add the milk, and whisk until consistent. 
Beat the eggs into the batter. 

Add water and beat again until the mixture is light and frothy. 

 Pour drippings into a 9×12 inch baking dish and place into the oven until the drippings sizzle. 

Pour the batter over the drippings and bake for 30-45 minutes (or until the sides have risen and are golden brown). It will puff up, nicely.
Cut into eight portions and serve immediately.


 This was delicious!  It smelled like a fresh loaf of bread and a roast beef cooking at the same time.  Wonderful!  I served it with the roast beef I got the drippings from, a vegetable and a salad. It looks funky but I assure you, you won’t be disappointed. 

Staghorn’s Pecan Pie

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The inspiration behind this recipe was Oxhorn’s Christmas Special video. Here is a link if you haven’t seen it or it’s been awhile.

You will need:
1 cup white corn syrup
1 cup packed brown sugar
1/3 teaspoon salt
1/3 cup butter, melted
3 eggs
1 cup pecan halves

9in pie crust

Here is a recipe for homemade pie crust if you are feeling adventurous. If not, a store bought one will work just fine.

Combine syrup, sugar, salt, and melted butter or margarine.

Slightly beat the eggs, and add to sugar mixture.

Beat well, and pour into uncooked pie shell.  Trim the extra pie crust from around the edges.
Gently place the pecan halves on top of the filling. They will sink if you drop them on.

Bake at 350 degrees F (175 degrees C) for an hour.

A special thanks to Oxhorn for allowing me to use the video and Staghorn’s name.


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Mists of Pandaria Expansion Idea

6 ounces slivered almonds, toasted
4 ounces dried plums
4 ounces dried apricots
4 ounces dried raisins
1/4 cup powdered sugar
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup honey
1 cup sugar

You will need:

Toast the almonds for 5 minutes in the oven on 350 degrees F (176 degrees C) until slightly golden.

Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.

Combine the powdered sugar, cloves, nutmeg, ginger, cinnamon, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix.

Scoop the mixture into 1/4-ounce portions and roll into balls. It is very sticky, you can use gloves if you wish.

If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve.
Roll in the sugar prior to serving.

Visions of sugarplums are definitely dancing in my head.

Steamed Pandarian Pear

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Here are a few ideas I have for new cooking recipes in the new expansion – Mists of Pandaria!
You will need:
2 Asian pears (or Bartlett)
4 teaspoons honey
Lemon juice to brush on the pears to prevent discoloration (optional)
1 1/2 C water for the steamer.

Wash the pears and pat dry with paper towels.

Cut the top off the pears and set aside (these will become the lid). 
 Remove the core.
 If desired, cut off a small slice at the bottom so that the pear will stand straight during steaming.
Spoon 2 teaspoons honey into each pear.

 Add raisins.
 Place the top back on the pear. Brush the lemon juice over the skin of the pear if using.

Set up a steamer, or place a rack for steaming inside a deep pot.
Add 1 1/2 C water. Don’t let the water touch the fruit.
Put pot on medium heat for 30 minutes or until tender.
Check with a fork.

(Don’t have a steamer? How about the quote,”Necessity is the mother of all inventions.” – Plato)

Here is my invention:

I used a pot and a trivet, (the metal rack you place a hot pan on.)

Place the pears on a plate and steam, covered, for 30 minutes, or until the pears are tender.
Don’t check the pears until after the 30 minutes are up. You don’t want to let the steam out.
Serve warm. Yum!