|
|
|
|
|
|
|
|
|
 Posted: Wed May 12, 2010 2:59 am
Username: dracoXK
Foods Title: Roast Worgon with a side of Runn Tum Tuber Surprise, with extra surprise!
Inspiration: Well after a trip to Shadowfang Keep I had all this Worgon meat lying around. I mean the hide I can use for my leather working but what to do with the meat? It was too low level for my pet (and Cancer is a picky crab and only eats fish *snorts*) so I thought what better then to roast it up like a Mammoth? Its not that different, just a bit smaller. And a few nice Tubers on the side, and some foliage you gots your self a whole meal! as long as your ancestors do not show up wanting offerings that is. But I never mind sharing with Sephnoir Asuka <3
Entry:
Stick a fork in it and GROWL!, Gravy bubblin, Tubers in the oven, plate with out the gravy, I'm so nice i made a plate for Sephnoir Asuka!, Tauren tongue is good for lickin' plates clean! look at the reach!
Recipe:
Worgon Roast (mutton roast will do)
Northern Spices (dripping, salt, pepper and a bit of flour)
--
Tubers (potatoes!)
Surprise (cauliflower)
delicious cave mold (peas)
Cooking time, process, oven temp, etc:
Step one: Place the worgon meat (roast) in a pan and place in an oven at 180 deg (C) with Northern Spices (the drippings) for 3 and a half hours. add some Tubers for the last hour of cooking.
Surprise gets placed on 10 min before done (20 if imported from Northrend-frozen veggies and meat) with a dash of the Northern Spices (salt and sugar so the smell does not fill your home tent)
let your roast sit for 5-10 min while the tubers stay in the oven to get a nice golden brown. use the drippings from the roast and place over a burner. Using the Northern Spices (salt, pepper and flour) and stir over high heat and let it bubble till you get a nice gravy.
cut meat and place tubers and surprise on plate. add delicious cave mold for garnish (and its DELICIOUS!) Gravy to be poured over at your liking (I like it smothered personally)
Enjoy <3
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed May 12, 2010 12:50 pm
Username: ShinosBee Foods Title: Rainbow Outlands Cake Inspiration: All the colors of the Outlands and the Twisting Nether! Outlands are, to me, the most beautiful place in all of WoW to date, from red Hellfire to lush green Nagrand, I wanted to swirl it all up and just eat it...So I did! Entry: Nom nom nom rainbowy noms!Recipe:Vanilla cake mix (x1) Eggs (x3) Water (1 1/2 cups) Veggie Oil (1/3 cup) Food coloring Standard buttercream icing Cooking time, process, oven temp, etc: ► Preheat oven to 350°f. ► Grease cake pans with butter or appropriate substitute. ► Mix cake mix, eggs, water, and oil in a large bowl on slow for 30 seconds, then medium speed for two minutes. ► Pour batter into seven evenly sized bowls. ► Color batter as appropriate with food dyes. ► Pour batter in layers into cake pans. ► Place pans in oven, cook 25-30 minutes or until toothpick inserted into cake comes out clean. ► Clean up the mess you made. ► Allow cake to cool. ► Ice cake with icing. ► EAT.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed May 12, 2010 6:35 pm
Username: Agneza Foods Title: Brewfest's finest Inspiration: There is nothing better and healthier for strong growing hero than a good portion of finest meat. So dig in! Entry: Recipe:Cooking time, process, oven temp, etc: Tasty Lion Steak- 4 lion steaks (pig) - onion - 2 garlic cloves Cut garlic into tiny pieces, and onion into bigger parts. Put water into pan so it is finger deep and put meat. Add a bit of salt and pepper. You have to half cook it on small fire for two hours occasionally turning the meat. Basilisk Sticks- small pieces of basilisk meat (chicken) - 2 little radishes - few mushrooms - few slices of bacon Thread meat, bacon and mushrooms on grill sticks and grill them. You can add all other vegetables like peppers and egg-plant. Add little radishes as decorations when meat is done. Mystery Sauce- 250g mad glowing mushrooms (button mushrooms) - one small onion - half small spoon of mustard - bit of salt and flour Cut onion in small pieces and fry them on oil. Add a bit water and mushrooms, salt and mustard. Be sure to keep an eye on it all the time. Half an hour is enough for the mushrooms to be done. If you like more rich sauce add a bit of flour though do not over do with it. Decorate with some lettuce.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Thu May 13, 2010 4:01 pm
Username: LydaLynn Foods Title: Sewer Stew Inspiration: Sewer Stew Entry: Recipe:Ingredients- Chilled Meat [beef] - 1 1/2 lb diced [can be precooked and canned] - Carrots - one small bag baby carrots - Strider Meat [chicken] - 1 1/2 lb shredded [can be precooked and canned] - Mushrooms - one can cream of mushroom soup [or cream of celery] -- Fill empty soup can with water and add Sweet Peas - one bag of frozen peas Potatoes - four to five diced [can be precooked and canned] Spices and Soups -- One can tomato soup -- One packet French Onion Soup Mix -- Salt, pepper, garlic and dehydrated onions to taste [between a half teaspoon to a tablespoon each] - Dehydrated Potato Flakes to thicken stew OPTIONAL. Cooking time, process, oven temp, etc: Add all ingredients together in a crock-pot, Stir and set for 6 hours on high. Stir occasionally. If it seems too thin, add Dehydrated Potato Flakes [1/4 cup at a time] to thicken until desired consistency is reached.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sat May 15, 2010 12:13 pm
Username: Kamiki Foods Title: An IRL Fish FeastInspiration: Fish FeastAh, the fish feast. A sure sign that it's go-time. s**t just got real. There a several key factors that let a shrewd raider know if he's running with the big dogs, or managed to PUG himself into PHAIL territory and the Fish Feast is one of those key factors. A raid with no fish feast? It just means they aren't taking this seriously. Good raiders always come prepared: health potions, flasks, and food - or at least the ingredients to contribute.
And it's not hard to imagine why the fish feast is so appropriate: close your eyes and image for a moment a band of brothers - ready to fight- ready to die- for their mission. Perilous dangers lie in the dungeon before them... this could be the last meal they ever have....
Alright, so in the game the actual graphic looks a bit unappealing in my opinion. I tried to recreate it - YUCK! So I figured... ya know what? If this was my last meal what would I want a fish feast to look like.... Entry: Recipe:Fish Feast2 x Muscleback Sculpin (I used 9 jumbo Gulf shrimp) 2 x Glacial Salmon (I used 2 Atlantic salmon fillets) 2 x Nettlefish (I used 2 whole tilapia) 1 x Northrend Spices (I used fresh parsley, garlic, kosher salt, and fresh ground pepper) Additions:Lemons Oranges, for garnish seen in the Official ImageRed Potatoes Olive Oil, enough to cover shrimp 1 tablespoon unsalted butter 1 bottle Soy Vay teriyaki sauce Cooking time, process, oven temp, etc: Step 1: Prep Preheat the oven to 400F. Coarsely chop parsley. Slice lemons and oranges into thin disks. Also, coarsely chop, mince, or crush your garlic. Have all your ingredients available ahead of time as things get pretty hectic. Step 2: Marinate the Sculpin Shrimp: In a ziplock bag, place shrimp (shell on) with enough extra virgin olive oil to coat, and place a liberal amount of parsley and garlic (to taste). Seal and place back in the refrigerator. Step 3: Clean the Fish (images slightly bloody) My whole tilapia had been roughly scaled and gutted, but the fish still needed a thorough scrubbing and their gills removed. Step 4: Dress the Nettlefish Tilapia: (images slightly bloody) Cut three diagonal cuts into each side of each fish. Salt and pepper the outside and inside of the fish. Then, layer the lemons in the fish cavity. Stuff generous portions of parsley and garlic between lemon slices. Place the prepared fish on an aluminum wrapped baking sheet and set aside. Step 5: Salmon: Place your two fillets of salmon on a wrapped sheet. Then, very lightly coat with teriyaki sauce. Now, I need to take a moment to explain something. I'm usually pretty snobby about my made-from-scratch dishes. But I must justify my use of Soy Vay sauce. Not to sound like a commercial, but this stuff is like ambrosia. And you can't really argue nummy list of natural ingredients. *cough* Anyway, as I was saying. Be sure to only put a thin coating, as extra sauce will burn. Step 6: Bake! Place both sets of fish into the heated oven and set timer to 15-20 minutes, depending on how well you like your fish. I went for 15 minutes at 400, then lowered the heat to 325 for another 5-10 while I finished up. Step 7: Potatoes Scrub your red potatoes clean, and then cut them in half. Drop them into boiling water and cook for about 10 minutes. Step 8: Prepare Meanwhile, I prepared the feast surface. Line a platter with romaine lettuce, or any big-leafy green, spead the rest of your sliced lemons to add that final bit of zing to your finished meal. Step 9: Cook the Shrimp Also when the fish is baking, pre-heat a cast-iron skillet over medium-high heat. Carefully pour the shrimp/marinade mix into the pan and cook. Large shrimp like I used require about 2 and half or 3 minutes per side, smaller shrimp will require less time. The shells should have a nice golden-brown light crust and the inside should be white. Step 10: Finish the Potatoes Drain the potatoes and place them in a mixing bowl. Add butter and parsley and mix until well coated. Step 11: Put it All Together It's showtime! Place the baked whole fish in the center of your serving tray. Add your shrimp in layers, and your salmon. Scoop the potatoes and garnish with lemon and oranges. Image 1; Image 2; Image 3~*~* And there you have it. A delicious feast for your and friends - hearty enough to make you strong; but light enough not to make you sluggish. How did it go over with my raiding party? Pretty well, apparently!
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sat May 15, 2010 6:11 pm
Username: Kaliskanny Foods Title: Dragonbreath Chili Inspiration: Dragonbreath Chili Dragonbreath Chili is a delicacy especially handy for melee fighters. When eaten, it provides a ten minute buff which grants the user a potential fiery breath attack when struck in combat. Dramatic and highly visible, this fiery breath is an AoE and will hit multiple targets as long as they're in front. The fire breath attack has the potential to critically hit, though the player has no control over when or how often it will happen. Because a character's spellpower bonuses increase the damage the fiery breath does, the chili is best eaten by classes that do melee and magical attacks, such as paladins and shamans. Entry: second pic Second pic third pic Second pic fourth pic Second pic fifth pic Second pic sixth pic Second pic seventh picRecipe: (I doubled the recipe, it usually calls for 1 mystery meat and 1 small flame sac) 2 Mystery Meat (2 lbs ground meat) 2 Small Flame Sac (2 tsps Wochestire 2 tblsp paprika 2 bottles of tabasco 2 tsps ground red pepper) Other Stuff: 1 large can of beans (I used Ranch Style) 1 small can of diced tomatoes (I used Dei Frateli Seasoned Tomaotes) 1 tblsp Habenero sauce Cooking time, process, oven temp, etc: First, you have to travel to Strangelthorn Vale and just kill anything that moves. Loot it to find Mystery Meat. You'll need to do this twice. Second, take your Mystery Meat and head to the Swamp of Sorrow. Once there, find the nearest dragon kin and kill it. Loot it for some nice treasure or armor....but most importantly a Small Flame Sac. You'll need two of these, so get crackin'. Once you have these, take safe haven over in Stonard if you're with the Horde faction. If not, well...you're screwed, aren't ya? Once in Stonard, ask Innkeeper Karakul if you can use his cooking fire. He won't mind, will ya, Karakul? Now then, the cooking... Beat the flame sacs into a nice gooey liquid (mix the marinade in a mixing bowl), then mix in to the mystery meat. Once they're fully combined, dump the mixture into the heated pan. Stir until meat is browned and floating in it's own spicy juices. Take a can of beans and a can of diced tomatoes and add that in. Once fully stirred and mixed, get some hot spices (1 tblsp habenero sauce) and add that in. When it's all cooked, grab yourself a nice frosty mug of Thunder Ale and enjoy.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sat May 15, 2010 6:16 pm
Username:Bardess Ookami Foods Title: Hot Apple Cider and Merloc BrainsInspiration: My deep hatred of being ganked by 20 Merlocs, and the apple cider at the holidays. Entry:  Recipe: Hot Apple CiderOne apple chopped fine cinnamon powder ground nutmeg cinnamon sticks Perrier Merloc Brians 1/2 cup of milk 1/2 cup of water from Dark Shore (or the tap) a dollup of smart balance from the cows in Westfall Pasta and powder by Knorr Cinnamon Salt Pepper Cooking time, process, oven temp, etc: Merloc BrainsIn a bowl the color of the skin of a Merloc add all the ingredients with the cinnamon, pepper, and salt last so that it looks like this. With my nameCook for 9 minutes. Stir, cook for another minute, let set. Close up on brainsWith the name
Hot Apple CiderChop one apple very very fine Put in pot Add a very generous helping of cinnamon. Grind in some nutmeg (these are the holiday spices) Add the bubbling water since the recipe on Wow calls for sparkling apple cider. use the create camp fire skill to heat the pot. (or use a candle lighter and gas on a range) It should look like thisDon't forget the cinnamon stick!Simmer down until the liquid is infused with the flavors of the compot. With a tea strainer, I poured the liquid from the pot into the clear mug. Next step is very important - clean up all the spilled apple stuff before the person who loaned you their kitchen sees the mess. Then garnish with two cinnamon sticks. Take a photo.The full dish
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sat May 15, 2010 6:44 pm
Username: Etherial Requiem Foods Title: Savory Deviate Delight -Yes that is real purple fish! Inspiration: Wanted to do something that would make my ol' Great Granma Horner proud! Entry: *I swear my name was there, look at the far right >< Theres a 'K' for Kita and the 'E.' to E. Requiem*Fresh on the skillet Time to simmer AftermathRecipe:1 Deviate Fish Cooking time, process, oven temp, etc: Like all good cooks, all I needed were a couple of spices to taste. Nuthin too special. Butter, Lemon Juice, salt and pepper. All common things you can find in any town! I gave this to my unsuspecting husband for dinner to take to work... I wonder which buff he will get? I hope he Flips Out more than he Yaaarrrr's! ------- I wish to really enter this contest for fun and a familiar c:
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sun May 16, 2010 3:32 pm
Username: Yuuka Kurokawa Foods Title: Mixed ribs Inspiration: Beer basted boar ribs Entry: ribsRecipe:Pork and beef ribs Mojo Marianade (lime juice, garlic, ginger, onion powder, orange juice, and sugar) Honey barbeque sauce Cooking time, process, oven temp, etc: Preheat your oven to 400 degrees. In a medium bowl mix together lime juice, garlic, ground ginger, onion powder, orange juice, and sugar with a whisk until sugar and ginger are well blended. Place the ribs into the liquid mixture , cover, and place in the fridge for 30 minutes to an hour before you get started. When the ribs are thoroughly marinated, remove them from the container and place them in a baking dish. Slide them into the oven for an hour. Pull them out and use a pastry brush (or a new paint brush) to coat the ribs with the barbeque sauce. Put them back in for another 15 minutes to help caramelize the sauce. Note: After removing them for the final time, if one wants, another dousing in barbeque sauce is permitted (and even encouraged).
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sun May 16, 2010 8:17 pm
Username: II Paradox II Foods Title: Gooey Spider Cakes Inspiration: Cupcakes! Chocolate. And the word ‘gooey’. Entry:  Close up!, Bluuud? Der? Recipe: 2-3 large, plump spiders or as many as you desire. Careful about not getting caught in their webs or being poisoned. They can be found in nearby caves and forests. Maybe even your backyard! 1 bowl of muck mixed with some cocoa and sugar. A fork to dine with. Or maybe you can use your hands. ---- 1 box of Betty Crocker’s Tripe Chocolate Hot Fudge Cake 1c of water Vanilla/Chocolate frosting Red licorice Red Hot candies Food gel Chocolate wafers Cooking time, process, oven temp, etc:Step 1: Place a sturdy, metal rack over fireplace and light the fire. Step 2: Collect muck from any water source. Careful though. Don’t want’cha to float away. Step 3: Bring muck back to house and mix it with cocoa and sugar until satisfied. I advice mixing a lot in. Muck has a pretty much bland taste. Step 4: Go out and find some spiders! The trick is not to get eaten. You want to eat them. Be careful and don’t be foolish. Step 5: Bring dead spiders[or alive if you really, really prefer that] back to house. Place the spiders equally separated in a baking dish[preferably a cake pan]. Place on hot rack above fire, cover, and let cook for about 10-14minutes. Step 6: Place muck concoction in a baking dish and let cook for about 5 minutes or until boiling[boils quickly]. Remove and place to cool. Step 7: Carefully remove[with mitts] spider dish and place on counter/table. Remove cover and drizzle muck on top. Step 8: Enjoy! Or you can...!: Step 1: Preheat oven to 400degrees. Step 2: Open cake mix and dump into a large, mixing bowl. Mix 1c of water with cake mix with 50 strokes or until well blended; there will be some lumps. Step 3: Equally pour batter into muffin pan. Place in oven and cook 16-17 minutes. Or until sides are ‘spongy’, if you want them well done than lengthen cooking time and stick with a toothpick. If batter is on tooth pick, let cook for a couple more minutes. If not than remove. Step 4: Cool for 10 minutes. Step 5: Frost cupcakes with chocolate frosting and then decorate! You can decorate your gooey spider cakes anyway you’d like to. After frosting, I attached the licorice legs to the sides of the body. Placed the red hot candies on top of the chocolate wafers[using frosting as glue] and stuck them on the spider where I preferred the head to be. You can always use the food gel for decorating the eyes. Drizzled melted chocolate on top of the spiders. For the effect of blood, I colored vanilla frosting with some red food gel and drizzled on top of the spider or where I preferred. Enjoy!
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue May 18, 2010 9:22 am
Username: TormentedAngie Foods Title: A Taste of Azeroth Inspiration: Graccu's Homemade Meat Pie, Delicious Chocolate Cake, Hyjal Nectar. Entry: Recipe:Meat Pie: It's actually a Mexican Lasagna! 1lb ground beef 3/4 cup water 1pkg taco seasoning 4 tortillas 1 can (10oz) enchilada sauce 3oz mozzarella cheese Nacho cheese sauce 1pkg shredded mexican blend cheese Delicious Chocolate Cake:2 chocolate cake mixes (I used Betty Crocker's Milk Chocolate cake mix for this) 1 large tub of vanilla ice cream approximately 5 quarts, give or take.(other flavors may be substituted) Hyjal Nectar: 1 (46 oz.) Tropical Punch, chilled 1 (6 oz.) frozen pink lemonade 1 c. cranberry juice, chilled 2 liter 7up or Club Soda to dilute to taste and to add 'sparkle' lol Cooking time, process, oven temp, etc: Meat Pie:Preheat oven to 350 degrees. Brown the ground beef in a skillet and drain. Stir in the water and seasoning and stir/heat until thickened. Add 1/2 of each cheese sauce to meat and mix well. Grease a 9' pie plate (for ease of removal later) and place 1 tortilla in the bottom. Add 1/3 of the meat, then 1/4 of the enchilada sauce, and top with a small layer of shredded mexican blend cheese. Add another tortilla, making sure it's nice and squished down, 1/3 of the meat, 1/4 of the enchilada sauce, and a small layer of cheese. Add a 3rd tortilla, the last third of meat, 1/4 of the enchilada sauce, another layer of cheese, then the last tortilla on top. On top of the last tortilla spread the last of the mozz and nacho cheese, as well as the last quarter of enchilada sauce. On top I always sprinkle some of the shredded cheese for good measure. Bake in the oven for 15 minutes uncovered. Delicious Chocolate Cake:Prepare cake according to directions on box. I used two large round cake pans for my shaping. Once done, let cool. Trim both cakes to form layers. In a blender, spoon ice cream in and whip until smooth. It should have the rough consistency of frosting. You'll need to do this a few times until you've used about 1/3 to half the container of ice cream. Arrange on a cake plate with your first layer and spread ice cream between 1/4 and 1/2 an inch thick over the top of the bottom layer and level out, then place the second layer on top. Ice cake with the ice cream frosting as normal. Freeze for minimum of 2 hours before serving. Hyjal Nectar: Combine liquids, pour into container. Dilute with 7up or Club soda to taste and to add 'sparkle'.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Thu May 20, 2010 11:08 pm
Username: one over three Foods Title: Assortment of raiding goodies Inspiration: Pumpkin pie, smoked rockfin, talbuk steak, bread of the dead, herbed baked egg Entry: Pumpkin pieSmoked Rockfin**Talbuk Steak**Bread of the dead 1**Bread of the dead 2Herb baked egg**Video Everything and my nameIt's edible! (But it's not for dogs!)Recipe:Chocolate Cake:
Ingredients
½ cup (110 g) butter, softened
1+¼ cup (275 g) sugar
2 eggs
1+¼ cup (140 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder, natural
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup (1.8 dl) buttermilk
Directions:
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
3. With an electric mixer, beat the softened butter with sugar until white and fluffy.
4. Add one egg at a time, mix well between each egg.
5. Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth.
6. Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
7. When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.
Buttercream icing:
Ingredients:
1cup white vegetable shortening (crisco)
1 tsp colorless vanilla extract
2 T milk or water
1 lb pure cane confectioners' sugar
1 T Wilton meringue powder
A pinch of salt
Directions:
1. Cream shortening, flavoring, and water together in your Kitchen Aid mixer (a hand held mixer isn't good enough for this recipe). Add dry ingredients and mix on medium speed until all ingredients and throughly mixed together. Blend a couple more mins, until creamy.
2. This makes a very, very stiff consistency icing. If you are using this batch to ice your cake, add a couple more tablespoons of water, one at a time, until it thins out some. If you are using this batch for decorating, it needs to be stiff, so just add ~2T more water to it.
Fondant:
Ingredients:
2 lbs. confectioners sugar
1/2 cup corn syrup
1 T pure vanilla extract
1 T unflavored gelatin
1 T glycerin
3 T cold water
Optional: gel food colorings or other alcohol-based extracts in addition to the pure vanilla extract
Directions:
1 Dissolve the gelatin with the cold water. Mix well. Heat over a very low flame until clear. Remove from heat.
2 Add the glycerin, vanilla, and corn syrup to the gelatin mixture. Stir.
3 With an electric mixer mix 5 1/2 cups of the confectioners sugar with the gelatin-corn syrup mixture, which you will add to the sugar in a slow, steady stream. (Set aside the remaining sugar for use later.) Beat on medium until well mixed and sticky.
4 Put the sticky fondant on a silicon pastry mat or other clean work surface. This is the messy part. Kneed the fondant with your hands gradually adding the reserved confectioners sugar. You will continue to kneed until you've added all of the remaining sugar and the fondant is a smooth, uniform ball.
5 Wrap the fondant in plastic wrap and then insert it into a plastic bag or other air-tight container. Leave it sit on your counter at room temperature for at least 12 hours, but up to two weeks. If the fondant is too dry to work with when you pull it out add a teaspoon of corn syrup and mix it again. Do not moisten it with water.
Cooking time, process, oven temp, etc: Total spent time was upwards of 10h. Everything from scratch. Substitution 1 consisted of using almond extract instead of vanilla in both the icing and fondant but that's a matter of personal taste. Substitution 2 consisted of milk and lemon juice instead of buttercream. Substitution 3 consisted of cake instead of meat. ;D* Since I'm a vegetarian and a good number of the dishes I wanted to recreate where meat dishes it left me in a bit of a spot. Fondant every so often is on my cheat list though... shhh don't tell. No electric mixer used. I DID use edible gel colours. Credit where credit is due: http://www.ehow.com/how_5280682_make-sleek-professional-looking-cakes.html http://southerncakegirl.blogspot.com/2010/03/buttercream-icing-recipe-and-coloring.html http://www.cacaoweb.net/blackforestcake.html I may try to have my fiance take some better pictures in the morning when I can get natural light. For my life I've never been able to get pictures that aren't fuzzy.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Fri May 21, 2010 6:51 pm
Username: AlexiaSilver
Foods Title: Wolpertinger Cake!
Inspiration: Wolpertingers. <3
Entry:
Recipe:
Chocolate/Frosting:
10 oz of chocolate (any)
2/3 cup light corn syrup
Yellow Layer Cake:
2 1/4 cups - all purpose flour
1 1/2 cups - sugar (a little more if you like it sweeter)
1 Tbsp - baking powder
1 tsp - salt
1/2 cup - veg. shortening or butter
1 cup - milk
1 tsp - vanilla
2 - unbeaten large eggs
Cooking time, process, oven temp, etc:
Modeling Chocolate:
Step 1: melt chocolate in a small sauce pan or if done by microwave, heat in 1 minute intervals. Do not over heat the chocolate or it will not work properly.
Step 2: mix in the corn syrup until mixture is the consistency of taffy
Step 3: put chocolate goop into a zip lock baggy and put it in the refrigerator for an hour.
Step 4: remove chocolate and knead with hands until it is the consistency of warm clay
Step 5: using corn starch to keep it from sticking to your hands or the counter, roll it out to about a quarter inch thickness.
Step 6: place over the top of the cake and cut to fit
Cake:
Preheat oven to 350 degrees F.
1. mix dry ingredients together
2. add shortening/butter, 3/4 cup milk, vanilla, and beat for 2 minutes on high
3. add the rest of the milk (1/4 cup) and eggs; beat for an additional 2 minutes
4. grease pan and pour in batter
Modeling chocolate was used for the fondant-looking outer layer, stuck onto the cake with melted milk chocolate. Also for wings and horns. Any brown is milk chocolate that was painted on by hand. Cake was supposed to be dyed red with white patches to be like bones, but that didn't quite work out. ^^;
Over all it tasted delicious. :D
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sat May 22, 2010 9:47 am
Username: Dragain
Foods Title: Handy Hunter's Survival Kit: Sporeling Snack & Cup of Hot Chocolate
Inspiration: The sad fact that some people just rely on the poor mage for food every raid, Sporeling Snack (the only pet food that gives a buff, I believe) and HUNTERS. (:
Entry:
Recipe:
"Sporeling Snack"
Interestingly, the Strange Spores from the creatures around Zangarmarsh seem to be rich in vital minerals and vitamins for various pets! In fact, Sporeling Snack provides a pet with a buff for 20 stamina and spirit for 30 minutes. This includes both hunters' and warlocks' pets!
1 Strange Spores (A box of Kellogg's Rice Krispies - Amount used depend on personal preferences)
Although sources do not list anything else, the next two ingredients are vital to hold the Strange Spores (Such nutritious things they are!) together.
1 tablespoon of butter
1 packet of marshmallows
"Cup of Hot Chocolate"
After visiting Northrend, I quickly realized that there would be little to no respite from the bitter cold weather... So I invented this simple recipe - the hot drink not only replenishes mana, but the marshmallows replenishes health too!
One and a half (or more) tablespoon of Cocoa powder
One cup of hot (not boiling) water
One (or more) tablespoon of condensed milk (preferred) or Sugar
Alternatively, as there are ready-made hot chocolate mix available to the public, you can use that. However, I think homemade hot chocolate is still the best since you can alter the ratio of the ingredients!
2 marshmallows or several small marshmallows (again, this is up to you; remember that the marshmallows will make the drink sweeter so consider using less condensed milk/sugar if you do not want it too sweet)
Cooking time, process, oven temp, etc:
"Sporeling Snack"
First, we have to melt the marshmallows. There are two different methods to do it, but I shall tell you my preferred method.
Set up a double boil, and make sure the pot/bowl you are using to melt the marshmallows is big enough to contain the amount you are using.
When the water is boiling (aka when bubbles start to form) add in the butter and spread it around.
When the butter is melted, toss the marshmallows in and stir it about to help it melt. As this is a double boil, there is no fear of it burning.
When the marshmallow are melted, quickly take the pot/bowl out of the double boil and pour the rice krispies in a little at a time, mixing the two together. Depending on how sweet you want the resulting Sporeling Snack to be, you can add more or less rice krispies.
If the marshmallow hardens so much that you are having difficulties mixing the rice krispies in, put in back into the double boil until it is soft again.
While the marshmallow/rice krispies mixture is still warm, grab about a table-tennis-ball-sized amount of mixture and roll it between your palms till it is a round shape. You can make it larger or smaller according to your preference - if you have a large pet, make them big and if you have a small pet, make them small!
Either eat them immediately or refrigerate the Sporeling Snacks to be consumed later!
The above method results in softer marshmallows but takes a lot of work. The method below is easier and less time consuming!
Put the butter into a bowl and put it into the microwave to be melted; a few seconds on high should do the trick!
When the butter is melted, put the marshmallows into the small bowl and put it back into the microwave; set it to high. The marshmallows will puff up when microwaved; what you need to do is to open it and stir it every 10 to 20 seconds to prevent it from puffing up too much.
Follow steps 4 to 7 of the first method!
"Cup of Hot Chocolate"
This recipe is seriously fool-proof! If you fail this, go back to cooking basics!
Put the cocao powder, condensed milk/sugar and hot water into a cup and stir well. If you're using the ready-made hot chocolate mix, so the same but only with hot water.
When everything is dissolved, put in the marshmallows.
Drink it immediately before it gets cold!
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
