Entries tagged with “Raid Night Recipe”.

Editor’s Note: This recipe comes to us from Anujaresh of the Lightninghoof server. It’s a very tasty snack!

Essentially a very dry muffin, similar to British-style scones and great for those of us who like to enjoy Warcraft with a nice cup of tea. I particularly like this recipe because it doesn't require anything I don't already have in my pantry; it doesn't even require eggs.

Time: 10 minutes of prep, 35-45 minutes of waiting around


3 tbsp margarine or butter, softened

2 1/2 cups [Simple Flour]

2 Tbsp sugar (I recommend adding a few Tbsps more)

1 tsp baking powder

1 tsp baking soda

1/2 tsp [Salt]

Pam, or something similar to grease the cookie sheet (shortening, butter, vegetable oil, etc.  [Oil of Immolation] may produce unexpected results)

3/4 cups buttermilk  (regular [Ice Cold Milk] will do)

OPTIONAL: 1/3 cups raisins, craisins, dried fruit, or any other mix-in that sounds good


Cookie sheet


Large Bowl

Measuring cups & spoons

Knife (butter knife is fine)


Heat oven to 375.  Use your fingers or a fork to cut margarine into flour, sugar, baking soda, baking powder and salt; mixture will resemble fine crumbs.  Stir in raisins and just enough buttermilk so dough leaves side of bowl.  Knead in the bowl for 1-2 minutes, and shape into a roundish ball.  Lightly grease a cookie sheet (cover the sheet with foil first if you want an easier cleanup).  Place the dough on the cookie sheet and flatten to form a round loaf about 6 1/2 inches across.  Take a knife and powder it with flour; cut an X about 1/2 inches deep into the loaf’s top.  Bake until golden brown, 35-45 minutes.  Cut into wedges and serve; goes quite well with jam.


Doesn’t really need to be refrigerated, but refrigeration is never a bad idea.  Very good served cold or reheated.

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.

Pumpkin seeds

These are a pleasant byproduct of carving the jack o’lanterns that appear throughout Azeroth during the Hallow’s End festival. The farms in the south of Elwynn Forest provide the majority of the pumpkins used for the lanterns, and one farm in particular, run by the Stonefield family, is known both for the size of their pumpkins and the quality of their roasted seeds.

This snack takes a little less than an hour and a half to make, all told; most of that is the roasting.


  • The seeds from one medium pumpkin
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1/2 tsp ground cloves
  • 2 tbsp salt

You can substitute twice as much of any whole spice – remove the cloves from their stems – and reduce them with a spice grinder or mortar and pestle.


  1. Pre-heat the oven to 275 degrees.
  2. Extract the seeds from the pumpkin, and remove them from their strands. Discard as much of the pulp and meat of the pumpkin as you can.
  3. Place the seeds in a fine collander and wash thoroughly, removing the remaining pulp.
  4. Dry the seeds lightly with a cloth or paper towel, and spread evenly on a baking sheet.
  5. Sprinkle the spices and half of the salt over the seeds.
  6. Place the seeds in the oven and bake for 1 hour.
  7. When the seeds are roasted, sprinkle the remaining salt over the seeds. Serve while warm!

(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.

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.

Submitted by Anea of Holy Discipline


Hellfire Veggies

  • 2.5 lbs of stew meat (we use this to feed four people – add or subtract as you need)
  • 1 medium-largish onion
  • 6 jalapeño peppers (chilis)
  • 6 roma tomatoes
  • corn tortillas (optional)


  1. Chop your meat into smallish chunks
  2. Dice vegetables
    A note about chilis – even though I have indicated 6 for this recipe, you probably will not want to leave the seeds in all of them. The inside of the chilis is what makes it burn your mouth. Depending on the hotness of the chilis (I find it varies by store/size/color), I will usually leave four of them with seeds in and two without. I will use that as a general rule – you may add or subtract as you think you can handle.
  3. Put a dollop of canola oil into your skillet – enough to just about coat the bottom – and turn your burner to a medium-high heat
  4. Add your meat to the skillet – after a bit you will see the bottom half start to turn brown. Add your onions and chilis.
  5. Cook uncovered about 15 minutes until meat is cooked through
  6. Add tomatoes
  7. Cover and cook a few more minutes until tomatoes are cooked down into a sauce
  8. If you decided to eat this with tortillas and you’re in a hurry, you can just heat them up in the microwave.

Hellfire Ranchero

Looks delicious, no?

Looks delicious, no?

Submitted by: Cadistra of World of Warcraft, eh?


  • 3/4 cup frozen or fresh berries (blueberry, raspberry, blackberry, strawberry, or mixed)
  • 1/2 cup organic vanilla yogurt
  • 1/2 of a banana
  • 1/2 cup of cold fruit juice, your choice (recommended: blueberry or white grape)
  • 1 tablespoon wheat germ (optional)
  • 1 scoop vanilla whey protein powder (not required, but highly recommended)

Directions (This will be easy!):

  1. Put ingredients in food processor or blender, and pulse until smoothie reaches desired consistency. (For a thicker shake consistency, or if you use fresh berries, add ice cubes.)
  2. Enjoy.