The tauren cook looked up as the sound of cheering met her ears. Even muffled by the walls of the traders’ longhouse, the sound of a successful hunt returning to Bloodhoof was unmistakable. But there was something else, an undertone that set Mit’s neckfur on end, and as she listened, ignoring the pot in front of her, it became clear: one of the hunters had done something special.

Mit rushed to the door of the longhouse and peered out. On the shoulders of the crowd rode Tharake, one of the youngest hunters in the tribe, back from only his second hunt. He was holding his spear aloft, blood staining the flint tip. Behind him, the crowd held up his trophy kill, and Mit grinned as she recognized the characteristic pink feathers. Only a novice hunter would be that bold. But now the path from Bloodhoof to Thunder Bluff would be safer.

And Bloodhoof Village would eat well tonight…


Mm, chicken bits.
These are simple and quick to make – the longest step is “heat the oil” – and great for feeding huge numbers of people on short notice. It’s also pretty cheap, especially since it largely uses common pantry ingredients. If you have leftover nuggets, they can be refrigerated for several days or frozen for up to a week, and make an excellent base for Kissless’ Chicken Quickie.


  • 2 lbs boneless, skinless chicken breast
  • 1 c white flour
  • 1 tsp salt
  • 1 tsp garlic pepper
  • 1/4 c fresh tarragon
  • 2 T olive oil
  • 2 T unsalted butter


  1. Chop the chicken into nugget-sized chunks (about 1″x1″x1/2″). Place into a sealable plastic bag.
  2. Place the flour, salt, and garlic pepper into the bag as well. Seal it and shake vigorously until the chicken chunks are coated.
  3. Heat the oil and butter in a large frying pan over medium heat.
  4. When the butter has fully melted and mixed with the oil, place the breaded chicken chunks into the pan. (Don’t just dump them out, unless you want surprise dumplings.) After you’re sure all the chunks are out, discard the bag, flour and all.
  5. Sauté the chicken for 10-15 minutes, turning occasionally to ensure that all sides are evenly cooked. You want the chicken to get a nice golden-brown on the outside and be white all the way through.
  6. When the chicken is finished cooking (see above), cover a plate with a paper towel or cheesecloth and place the chicken on the towel/cloth to cool for 1-2 minutes.
  7. Serve with whatever condiments you enjoy with chicken. (I eat mine plain; my wife and son, with ketchup.)

Comments? Questions? Leave them below!

Chris lives on Twitter and, occasionally, at his blog Duct Tape and a Prayer. You may email him by sending a note to chris @ etherjammer DOT com.

Our submission today comes from Kissless of WoW, Eh? fame! This recipe comes from Campbell’s 3 Books in 1 Recipe Book, and promises to be easy and fast! Take it away, Kissless!


  • 1 lb. boneless, skinless chicken breast
  • 1 can of condensed soup (mushroom or chicken)
  • 1 lb. frozen vegetable mix


  1. Start off by cutting the chicken breast into cubes about 1inch thick/wide. It doesn’t really matter much if they’re bigger or smaller, you just don’t want giant clobs or chicken-bits.
  2. Spread about a tablespoon of oil on a skillet. Brown the cubes on the skillet on medium-high heat. Stir often and take your time to make sure that you’re cooking the chicken well. When the cubes are well browned, add the can of soup. You don’t need to dilute it or anything, we’re basically using it as sauce. The original recipe says to use ‘Campbell’s Cream of Chicken’, but I usually use their cream of mushroom for an extra flavour. I guess most cream soups would do well, although I’ve only ever tried the chicken or the mushroom.
  3. Add the vegetables right after the soup. Stir it all well to cover the veggies and the chicken with the soup and increase heat for a moment to make it boil. Once it does, reduce the heat to low. Cover the pot and let it simmer quietly for 5 minutes.
  4. After 5 minutes open the lid carefully and prod the veggies. If they still feel really frozen and tough, stir them in again and cook for a couple of minutes more. The two things to make sure if that the chicken is cooked through and that the veggies are not still frozen. I did that once. Blech!
  5. You’re done! Transfer some to a plate or a bowl and take with you to nom during the next raid. ^_^
Coca Cola and Figure Print sold separately.

Coca Cola and Figure Print sold separately.

Kissless approves. Simple, tasty and quick.


One of the most enjoyable – yet tedious – things to do when there’s questing downtime is fish. I know I’ve seated my cowhide down for hours on end, letting the seclusion of the water and chirping of songbirds whittle the time away. I can’t say I’ve caught anything of interest, but a nice fellow hanging out on the Upper Rise showed me how to make this.

I had started making this recipe awhile back, but have recently modified it to my own tastes. This salmon is delicious, healthy, and very easy to make. You can oven-bake this, although I would highly recommend grilling this bad boy. Salmon is a great cut of fish to eat, as it is lean, and very high in omega-3 fatty acids, which are essential to the healthy development of the brain.

Honey Mustard Sunscale Salmon


  • 1 medium-large fillet of salmon (frozen is fine, although fresh is always best♥)
  • 2 tablespoons olive oil
  • 2 teaspoons oregano
  • 1-2 cloves minced garlic
  • pinch of salt and pepper
  • 2-3 tablespoons honey mustard
  • 2 teaspoons lemon juice

1) In a medium-sized bowl, combine all ingredients to form the marinade. Place the salmon flesh-side down (if there is still skin/scales), cover with plastic wrap, and let marinade in the fridge for a minimum of 1 hour.

2) Oven directions: Get a small baking pan and line it with tin foil. Preheat oven to 425 degrees F. Bake salmon for 10-12 minutes.

Grilling directions: Heat up grill (I use a George Foreman countertop grill because I’m in an apartment. Works like a dream.), and cook salmon for 8-10 minutes. Remove from heat immediately.

3) Serve your salmon with a generous helping of steamed vegetables or spinach and mushroom salad. Enjoy your guilt-free and nutritious noms!

(An approximation of Dirge’s Kickin’ Chimaerok Chops – It’s got a little fire to it!)

I have to say that when I saw this recipe, I was excited about it. I love spicy food, and this promised to have a bit of a kick… no pun intended. I made some modifications to the submitted recipe based on my own preferences, and any changes I made will be listed to the side in parentheses. On to the food!


“Rocket Fuel” Marinade -

  • 1/2 cup of dark rum
  • 1/4 tbsp. of lemon or lime juice (I used lime.)
  • 2 tsp. red pepper sauce (I used habanero Tabasco. What?)
  • 2 tsp. chipotle powder
  • 1 tsp. ground nutmeg

EDIT: The original recipe creator claims that he meant 1/4 cup of juice, but the amount shown works if you don’t want too much citrus in your marinade. :P


  • 4 veal or pork tenderloins (I went with two – gave the loins a chance to really soak in the marinade)
  • “Rocket Fuel” marinade
  • 2 tsp. sea salt (I recommend coarse sea salt)
  • 1 medium onion, coarsely chopped (I used a food processor – minced works better, I think)
  • 1 clove garlic, finely minced
  • 1/2 teaspoon dried thyme or several fresh sprigs
  • 1/2 teaspoon dried oregano, or several fresh sprigs – bruised

Allow the tenderloins to marinate for 8 hours before cooking.

Marinades and I have kind of a strange love affair. I’ve always been a firm believer that if you’re going to add ingredients to a marinade after it’s already been made, then you might as well mix the whole thing together before marinating what you’re about to cook. So I did, and it looked a little like this:


After marinating, discard the marinade and bake at 350 for 20 minutes, or grill over flame.

Serve with a side.


The recipe was simply delicious, and it had a subtle zing to it – definitely not overwhelming, but you knew it was spicy! Thanks, Kohda!

Recipe courtesy of Kohda, Malfurion server.


This, my friends, is a dish well named.  If you’re tired of boring ol’ spaghetti with sauce out of a jar, look no further – this exotic sauce put on top of any pasta will be sure to break the “boring pasta doldrums”.  Plus, it’s super easy and quick – an easy dinner to throw together if you’re late home from work or have a raid to get to ASAP!

Usually, I am not a fan of any sort of pasta at home, but the prospect of something different than usual made this much more appealing – plus, I got the chance to shop for interesting pasta!  I found some great fusilli at Vitamin Cottage to make this with and it tastes absolutely great.

Holy Fire Pasta

  • 1/2 cup of marinara sauce
  • 1/4 cup of olive oil
  • 1/4 teaspoon of garlic pepper
  • 1/4 teaspoon of onion powder
  • 2 teaspoons of red curry powder
  • 2 tablespoons of chili powder

Cook your pasta according to the directions on the package.  (Don’t forget salt or oil in the pasta to keep it from clumping – and make sure and taste it every so often to make sure you don’t overcook it!)  While the pasta is cooking, mix together your ingredients in a small saucepan and heat on medium.  Spoon over a dish of pasta – with this sauce, a little goes a long way.  This is as much about the pasta as it is about the sauce, kids.  Enjoy!

Disclaimer: I wasn’t kidding when I said that this was aptly named!  It really does have some fire to it so I would recommend you might cut back on the chili powder if you know your tolerance for heat is low.

Submitted by: @Arcania of Warpriestess

Today is Ranid‘s birthday. He often has cravings for cheese and wine, but today we’re going to bring him something special instead. Take the Aged Dalaran Limburger from the shelves at “One More Glass” and combine it with a Tundra Onion and some Silvermoon Macaroni (ask any Blood Elf in Dalaran with a feather in his or her hat), and bring the results to Ranid at the Leatherworkers shop in Dalaran.

Don’t bring him any wine, though. The innkeepers – and Ranid’s wife – are starting to complain.


  • 3 tbsp (42.5g) unsalted butter
  • 3 tbsp (42.5g) all-purpose flour
  • 3 cups (70cl) milk
  • 4 quarts (3.75l) water
  • 1 lb (450g) radiatore pasta
  • 12 oz (340g) sharp cheddar
  • 4 oz (115g) feta
  • 1 large (large) onion
  • Salt and pepper to taste

You may use any sort of small pasta you like. (This doesn’t work as well with long pastas like spaghetti.) The quest calls for Limburger, but since mosquitos can’t tell the difference between Limburger and human feet, you’re getting cheddar, with feta in to simulate the texture of Limburger.


  1. Pre-heat the oven to 350F/180C.
  2. In a large pot, boil the water. (This is becoming a trend.)
  3. While the water is boiling, dice the onion and grate the cheddar. (You may, alternately, buy pre-grated or shredded cheddar, but you still have the dice the onion.)
  4. When the water boils, add the pasta and cook according to the package. (Usually about 10 minutes.)
  5. Over very low heat in a separate saucepan, melt the butter. If the butter turns brown, start over with new butter.
  6. When the butter is molten, add the flour and stir until the lumps smooth out.
  7. Gradually stir 1 cup of milk into the butter/flour mixture. Continue stirring until the new lumps smooth out. (Adding the milk chills the butter/flour mixture, which makes it clump up because of the way starches work.)
  8. Add the other 2 cups of milk to the sauce. The new milk shouldn’t make it any lumpier. Stir until the sauce has returned to its higher temperature in accordance with prophecy the heat of the burner.
  9. Add both kinds of cheese and let the cheddar melt. (The feta will not melt as readily; don’t worry about it.)
  10. When the pasta is done, drain it and immediately transfer it to a large casserole dish. (Mine’s 9″x13″ – 23cmx33cm.)
  11. Toss the diced onion liberally over the pasta.
  12. When the cheese has fully melted, pour the sauce over the pasta and onions. It will settle to the bottom. This is okay. Toss the pasta in the sauce.
  13. Cover the casserole in aluminum foil. Place in the oven and bake for 30 minutes.

Serve immediately.

Special thanks to Diane Clahsen! In her Aussie honor we’ve included metric conversions in this recipe.

On a scale of 1 to nomThanks to Jeff, our contest winner, we finally have a name for a recipe that should have been posted shortly after the Mangle-ian Beef.

It’s long overdue.

This is one of my stepfather’s recipes. I remember having these delicious chicken wings for the first time at one of the parties my parents had for whatever social reason they needed back in the ’80s. They were a party staple growing up, served as an appetizer for whatever was going on the grill that day: burgers, steaks, chops, bratwurst… they made for some really awesome summers. When I graduated from high school in 1995, my stepfather must have made 20 pounds of these things for my graduation party. I don’t recall that he ever got to eat any of these – they were gone by the time he was done cooking everything.

I made these once at a party my GM was throwing for a few friends in Phoenix, my hometown. Everyone loved them, and, like my stepfather, I don’t recall ever actually being able to eat one by the time I was done making them and cleaning up afterward.

They’re that good.

This recipe will feed up to five people, if you choose to make it as an entree. You can split the recipe in half (I do this normally for easy marinating, myself), and the wings do reheat pretty well, so if you’re only cooking for one or two, it still works out. The best thing about this recipe is that after the preparation, once you get the chicken in the oven, it pretty much takes care of itself – you can walk away for a half hour before you have to turn the wings. Anyway, on to the ingredients!

  • 5 lbs. chicken wings
  • 1 1/4 cups brown sugar
  • 1 cup soy sauce
  • 1 stick butter (salted)
  • 1/2 cup water


  1. Combine brown sugar, water, soy sauce, and butter in a medium saucepan.
  2. Heat over low heat until sugar and butter melts completely. Stir occasionally.
  3. Let the marinade cool, then pour over chicken wings in a sealable container (I use two gallon-sized ziploc bags, splitting evenly between the two).
  4. Allow chicken to marinate at least two hours. (I prefer to let it marinate overnight, almost 24 hours.)

Cooking can be done one of two ways: by baking or by using a grill. Regardless of which way you choose, you’ll need to transfer the chicken from the bags into a baking pan (I prefer Pyrex when baking) or aluminum baking pans for the grill. Depending on the size of your baking pan, you might actually need two.

For the oven:

  1. Preheat oven to 350.
  2. Spray baking pan with Pam or other non-stick cooking spray to prevent sticking – for easier cleanup, line the pan with aluminum foil, and then spray.
  3. Add chicken and marinade to baking pan, bake for one hour, turning once halfway through baking.

When grilling, you’ll want to turn the chicken occasionally to ensure an even coating, and the chicken is usually done right about the time the marinade starts to caramelize – between 40 and 60 minutes depending on the heat of your grill.


We all know that Hemet Nesingwary is a hunter par excellénce. He’ll kill any game alive, in the jungles of Stranglethorn Vale, the meadows of Nagrand, or the rainforest of Sholazar – and when he’s done killing a beast, he’ll skin and cook it too, for good measure. Surprisingly, Hemet’s actually a pretty good cook, given that he spends most of his time hunting. Then again, his cooking tool of choice is the spit, and that doesn’t require as much skill as it does patience and tolerance for a singed beard.

Mrs. Una Nesingwary, as you can probably imagine, eats a lot of meat, especially now that her son, Hemet Jr., has taken over operations in Stranglethorn. It’s always a bit of a relief when she sees Hemet off at the Deeprun Tram, helps Hemet Jr. get his bags onto the gryphon at the Great Forge, and settles back in at their little apartment in the Hall of Explorers for a nice night of not having to explain to anyone why she doesn’t want thirds of Elekk Steak, Medium Rare, with a side of Giraffe Bacon.

Her friends call the dish she cooks that first night after the Hemets have left on their months-long excursions “Hemet’s Departure” (she was cooking it long before Hemet Jr. was born); she just calls it “my secret recipe”, largely because neither Hemet has any idea that the meat they’re sending back is going directly into the freezer at Amberstill Ranch.

Hemet’s Departure


  • 4 packages of ramen noodles, one packet for each serving you want to make plus one. This recipe assumes three servings
  • 3 spice packets from the ramen; one packet of spices per serving. You’ll end up with one packet left over
  • 2 large broccoli crowns, chopped into individual florets. A floret larger than 1″ should be chopped in half
  • 2 pounds of tofu, chopped into 1/4″ cubes
  • 2 tbsp olive oil
  • 4 tbsp soy sauce
  • 2 tbsp peanut butter
  • 1 clove garlic
  • 6 1/4c water
  • 1 tbsp brown sugar


  1. Combine the peanut butter, 2 tbsp of soy sauce, the garlic, 1/4c of the water, and the brown sugar in a microwave-safe bowl. Mix as well as you can (a plunging beater works well) and microwave for 1 minute on high. Once this is in the microwave you can forget about it until later in the recipe.
  2. Using a crab hammer, a rolling pin, or something else that makes a satisfying thunk when you whack it against a counter (do not use a knife handle!), crumble the ramen while it is still in the package. Don’t reduce it to dust, just make sure that it’s not long strands. You want little noodle bits for this.
  3. Boil the water.
  4. You probably thought I was joking.
  5. While the water is coming to a boil, heat a wok or large skillet over medium heat. Add the olive oil and half the remaining soy sauce. When the oil begins to sizzle, add the drained, chopped tofu. Stir constantly.
  6. When the water boils, add the ramen but not the spice packets and cook for three minutes.
  7. When there’s about a minute left on the ramen, add the broccoli to the skillet. Continue stirring.
  8. Drain the ramen in a collander with fine holes. Add the ramen, the ramen spice, and the remaining soy sauce to the skillet and combine with the tofu and broccoli.
  9. Remove the peanut sauce from the microwave and stir well, for about 30 seconds. Then add it to the skillet and mix it in.
  10. Cook the contents of the skillet for another 2-3 minutes, stirring constantly.
  11. Remove from heat and serve immediately.
Perfect for shapeshift form nourishment.

Perfect for shapeshift form nourishment.

Pix’s Note: I do apologize for the horrible, horrible pun, but I’m allowed to be goofy. Also, the cooking directions will look intimidating, but it’s really very simple, I promise. Give them a good read-through before you make it, and you’ll do great!


  • 2 teaspoons vegetable oil (can substitute canola if desired)
  • (optional) 1/2 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • 1 cup vegetable oil for frying
  • 1 lb flank steak
  • 1/4 to 1/2 cup of corn starch
  • 1 medium yellow onion, thinly sliced
  • 2 large green onions


  1. Suggestion: chop/mince/slice your vegetables before you start anything else. It will make it much easier in the long run, and you won’t be rushing to get them cut before they have to be added.
  2. Heat 2 teaspoons vegetable oil in a medium saucepan over med/low heat.
  3. Add garlic (and ginger if used) to the pan
  4. Add soy sauce and water to the pan before garlic scorches (if you can smell the garlic cooking, it’s almost scorching)
  5. Dissolve brown sugar in the sauce
  6. Raise heat to medium and boil sauce for 2-3 minutes or until the sauce thickens.
  7. Remove sauce from heat.
  8. Slice flank steak against the grain into 1/4″ thick bite-size slices – tilt the blade of the knife at about a 45° angle when slicing.
  9. Dip steak pieces into corn starch to apply a thin dusting to both sides of each piece of beef, and place them in a clean bowl.
  10. Let beef sit for 8-10 minutes to allow the corn starch to stick.
  11. Heat 1 cup of oil in a wok or large skillet until hot, but not smoking.
  12. Add beef to the oil and saute for two minutes, or until beef begins to darken on the edges. Remove with tongs or a slotted spoon and place on a paper towel-covered plate or bowl. Note: you don’t need a thorough cook since the beef will be going back on the heat later.
  13. If you will be using the same wok or skillet for cooking, pour out the oil (not down the drain!)
  14. Add meat to the wok/skillet, and allow to cook for 2-3 minutes.
  15. Add yellow onion and saute for one minute.
  16. Add sauce, cook for 2-3 minutes while stirring.
  17. Add green onions, cook for 1 minute while stirring (not too long – keeps the onions green and firm, not brownish and wilted)
  18. Remove beef and onions to a serving plate with a slotted spoon – leave excess sauce in the pan.
  19. Serve with rice or noodles.


Shoveltusk sausage, Redridge potatoes, and Westfall greens.

Shoveltusk sausage, Redridge potatoes, and Westfall greens.

(Based on Shoveltusk Soup – World of Warcraft; original recipe from http://www.wacocityfarm.com/recipes.php)

Submitted by Padlock of the Scarlet Crusade server.

Prep Time: approx. 15 Minutes.
Cook Time: approx. 1 Hour.
Makes 4-5 servings.


  • 12 links spicy pork sausage, sliced
  • 1 Tbsp. vegetable oil
  • 3/4 cup diced onion
  • 1 Tbsp. minced garlic
  • ½ can chicken broth
  • 4 cups water
  • 2 russet potatoes, halved and sliced
  • 2 cups sliced kale greens
  • 1 cup light cream


1. Preheat oven to 300 degrees F (150 degrees C).
2. Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
3. Heat oil in a large saucepan over medium heat. Sauté onions until translucent; add garlic and cook 1 minute.
4. Stir in broth, water and potatoes; simmer 15 minutes.
5. Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.
Serve with Bacon Bits and/or Shredded Parmesan for extra taste.

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