Valley Stir Fry

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.

Yum!

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.

Conjured Mana Pudding

In real life, this would be called Butterscotch Pudding.

You will need:

2 Tablespoons Butter

1 Cup Brown Sugar

12 Ounces Evaporated Milk

2/3 Cup Flour

1/8 teaspoon Salt

3 Egg Yolks

2 Cups Milk

2 Teaspoons Vanilla

Melt butter in sauce pan and add brown sugar. Cook for 2 minutes. 

It will resemble wet sand.

Add 1/4 cup of the evaporated milk; slowly.

Bring to a boil constantly stirring for 30 seconds.

Remove from heat.

Combine remaining evaporated milk, flour, salt and egg yolks in a medium bowl.

Heat milk (non evaporated) in a small sauce pan over medium head until tiny bubbles form around the edges.
Watch the temperature, milk burns easily.

Combine the flour mixture into the brown sugar mixture and stir.
Slowly, add the hot milk to the brown sugar and flour mixture, whisk.
Return to medium heat for 12 minutes – until it thickens to pudding consistency.
Tip: Keep the heat steady, it will be liquid until minute 10 that BAM! thick.
Remove from heat, add vanilla.

Pour into dishes or a pie and let sit to cool for 30 minutes.

Yum!

Penny's Pumpkin Pancakes

 My daughter Penny loves pumpkin pancakes but we have had a shortage of pumpkins here in Elwynn from the frostbite last season. I have heard of a new pumpkin patch north of Stormwind that might be ripe for the picking now though. Head out and harvest a few of those ripe pumpkins for me and let’s see what we can do.

You will need:

1 1/2 c milk
1 c canned pumpkin
1 egg
2 tbs butter, melted
2 c flour
3 tbs brown sugar
2 tsp baking soda
1 tsp all spice (cinnamon, nutmeg, cloves)
1 tsp cinnamon
1/2 tsp ginger

Mix dry ingredients, (flour, brown sugar, baking soda, all spice, cinnamon & ginger).

Add milk, egg, butter and pumpkin.
Mix.

Drop by spoonful onto flat pan for griddle.
Cook until edges bubble.

Flip.


Serve with syrup, butter or a little powdered sugar.

Yum!

Sautéed Carrots

Sautéed Carrots

                                                                   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.

Yum!

Morning Glory Dew

A Chilled Summer Soup

2 large cucumbers – peeled, seeded, and diced
1 cup sour cream
1 cup plain yogurt
1 cup vegetable broth
1 clove garlic, minced
1/2 cup chopped fresh mint
1/2 cup chopped fresh dill

Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill.

I do not have an immersion blender so I used a food Processor.

Refrigerate until chilled, about 1 hour.

I used a ziplock bag with yogurt in it. I cut a hole in the corner of it to make the swirl.

Yum!

Curiously Tasty Omelette - World of Warcraft

I am back! Did you miss me? <3
After a long Summer break I am back & ready to bring you even more MMO recipes!

I started to play WoW again, I love this game and I just can't stay away for long.  I play on a private server  (The BEST private sever) ExcaliberWoW. ( http://excalibur-wow.com ) It is a Burning Crusade server meaning it does not go past patch 2.4.3  and I couldn't be happier. The community is small, it's tough to find groups on some days but the players there have a real love for the game.  It's not about end game, getting the best gear or that "The Next Expansion is Coming" push that makes people crazy. It's about playing and having fun. I very much missed that attitude. 
 My name is Edenvale , stop by & say Hiya!

Inspired by my new (retro) way of playing WoW in Burning Crusade I bring you this throw back recipe Curiously Tasty Omelet. This is a bit of an unorthodox omelette but delicious!

You will need:

Potatoes (One for each person)
Eggs (One for each potato)
Bacon (One strip for each egg)


I baked the potatoes until they were soft enough poke with a fork. (about 30 minutes for small taters)
(Microwave for 5-10 minutes)

Wait until they are cool to touch and slit the tops open gently.
Take the ends an squeeze together so the potato opens wider. 
Take a fork and smash the inside of the potato to give in a bowl shape.

I added bacon to some. It is optional.

 Some I left meatless.

Drop the egg into the potato bowl.
I used small eggs. Using a smaller potato with a larger egg might not work out so well.
If you are using large eggs. I'd suggest scrambling them & placing half the egg in one potato and the other half in a second.

 Sprinkle with cheese.
I also added salt and pepper, garlic and Parmesan cheese.

It was definitely the most curious tasting omelette I have ever had.
Yum!
note: I froze some & they heated up great for a quick hearty on the go breakfast!

Council of the Three Hammers Interview and Bacon

These three were harder to interview then a politician. The only thing I could get them to agree on was bacon.

Falstad Wildhammer: BACON!

Muradin Bronzebeard: BACON!

Moira Thaurissan: BACON!

Falstad & Muradin start to scuffle, tipping over a chair. The fact checker ducks, barely missing a punch intended for Muradin.

TGF: Guys, please.

Moira Thaurissan: Oy!

TGF: And girls. Can I get everyone to sit down, please. 

Falstad Wildhammer: It's nice to finally have a lady for company. 

(Falstad winks at me as a hardtack biscuit from Moira's general direction bonks him in the head.)

TGF: Council, please. Lets start with Flastad, can you tell us what you choose as your dish?

Falstad: Well now, Fannie has been after me about eating right. So I choose baked asparagus.

TGF: Baked asparagus, really.

Falstad: Well baked asparagus wrapped in BACON.

Muradin: BACON!

Moira: BACON!

Falstad begins dancing on his end of the table. 

Muradin taps my shoulder and places a steaming dish in front of me.  It smells wonderful!

Muradin: My favorite dinner is Westfall chicken legs. Anduin visits often and he always brings me a few cluckers to bake up and wrap in-

Falstad: BACON!

Muradin lunges at Falstad across the table and tackles him to the ground. 

Muradin: That was my-

Falstad: FOR BAC-

Muradin: Damnit man

Falstad: Bacon!

Moira sits down next to me and hands me a long, thin piece of chocolate. I bit into it and look back at Moira surprised. 

TGF: It's chocolate covered bacon! It's delicious.

Moira: Bacon is always delicious.

Falstad, Moira, Muradin: BACON!

Moira hands Fenran a bacon wrapped chicken leg. Which he immediately starts to chew on. 

Here ya have it, a bacon feast fit for a dwarf.

Chocolate Covered Bacon

You will need:

Thick cut bacon and melted chocolate.

Cook the bacon till crispy then let cool completely.

Dip into melted chocolate to coat.

Let chill in refrigerator for about 30 minutes.

Chicken Wrapped Bacon
You will need:
Chicken legs and one piece of thick cut bacon per leg.

 

Wrap bacon around chicken leg and bake for 20 minutes in 350 degree oven.

Baked Asparagus with Bacon

You will need:

Fresh asparagus and bacon slices.

Divide asparagus into 4 piles of 6.

Wrap a slice of bacon around middle of each.

Lay on baking sheet and cook for 20 minutes. Until tender and bacon is cooked.

Fit for a dwarf or any race. Yum!