To the Cooks of the forums

Community General Discussion
1

What are some special meals you make rarely but love, are there meals you make especially for a launch event of an expansion or event?

I would love to read and share meal ideas with all of you :slight_smile: recipes, videos, etc show the forums your Epicurean skills ;).

PS to those who own the warcraft cookbook, is it worth the buy? do you use it often ? how good are those meals?

:drooling_face: :drooling_face::garlic: :cheese: :meat_on_bone: :cut_of_meat: :hamburger: :sandwich: :taco: :burrito: :stuffed_flatbread: :falafel: :salt: :butter: :ramen: :drooling_face: :drooling_face:

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2

I got me a Instant Pot couple months back and man I love it…so bloody fast and easy to make meals for myself…I can make a 4 lb Pot Roast in 45 mins…its that fast…normally it would take me 8+ hours to cook one that size with tatters and carrots and onions…tonight I made Instant Pot Kielbasa Potatoes and Green Beans I added some chopped up onions for more flavor…took about 10 mins to prep mats and cook time in the Instant Pot was 4 mins…it was wonderful meal and very healthy too.

If you don’t have one get one …there are many sites on Facebook and Youtube with very easy recipes to make great meals.

I have heard that the WoW cookbook is great…I have been wanting to get it myself but couldn’t till just recently its on my to do list with Amazon.

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3

Not food, but pre-launch I buy a 3-pack of half bottles of good sparkling wine. I drink one at launch, one at max level, and one when the final boss goes down.

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4

I haven’t made this but It is now on my to cook list this month enjoy the mouth watering video, skip to 12:20 if you wanna see the end of it all :wink:

16:00 if you wanna see a cut of it :wink: im starting to make myself SUPER hungry…

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With all of the toxicity around here, I totally read that title wrong the first time. LOL

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6

o-o what did you think it said?
also please do come back with some food posts! recipes all that fun stuff

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Another word for “rooster.” I thought I was about to open up an angry rant. LOL

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8

lmao nope just foooood and the hunger of my belly now lmao

9

Another great Instant Pot recipe is Instant Pot Ranch Potatoes

1.5 Pounds Baby Gold Potatoes, quartered
2 (.7 Ounce) Packets Ranch Seasoning Mix
½ Teaspoon Salt, (optional)
1 Cup Water
1 Cup Sharp Cheddar Cheese, shredded (4 Ounces)

n a medium bowl, toss the potatoes, ranch seasoning, and salt (if using). Transfer the potatoes to a deep steamer basket with a handle(s). Set aside.

Pour 1 cup of water or salt free Chicken broth into the stainless steel liner of the Instant Pot. Lower the steamer basket with potatoes into the stainless steel liner.

Close the lid, ensure the valve is set to “sealing,” and press the manual (pressure cook) button. Adjust the time to 6 minutes. After time is up, open the valve to release the pressure. Remove the lid, and sprinkle the cheddar cheese over the potatoes.

Place the lid back on the Instant Pot for 4 to 5 minutes while using the “keep warm” function. This will allow the cheese to melt. After the cheese melts, remove the steamer basket from the Instant Pot, and serve the potatoes hot.

Store any leftovers in the refrigerator for up to 3 days.

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10

i can put slice of meat on a bread.

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11

My go-to food for launch events has been Lunchables*, because I can buy them in advance and zero prep is required.

*The smaller ones without a Capri Sun. Because Capri Sun has always sucked.

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12

I am a chef with 4 years of culinary school training and 13+ years in the restaurant business.

I do make some interesting things, quick stuff, I have a Macaroni and Cheese I make that will knock it out of the park, lemmie share it with you!

Dedaru’s “Knock-Your-Socks-Off” Mac & Cheese.

One box of elbow macaroni
1 cup milk
1 cup shredded cheese mix of Muenster, Monterey Jack, Colby Jack, and Medium Cheddar.
1 cup panko bread crumbs.
Pinch of: salt & black pepper (Do not use pre-ground or I’ll pop all your tires) ground onion powder, ground cumin

Pretoast your panko until they’re a golden brown; save half of it. (normally 5-10 minutes in the oven)
Cook the mac and cheese.
Get a large casserole dish (better if you have ceramic or round glass).
Put the noodles into the dish with half of the cheese mix, the spices and half of the panko
Put milk on stove until light boil, pour in to mixture.
Put the last half of cheese and panko on top of the mac & cheese.
Cook in oven for roughly 20-30 minutes or until golden brown on top.

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13

Ooo more chicken stuff to make…

Enjoy

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14

Chicken w/ Garlic Parm rice
Ingredients:

  • 1 lb. chicken tenders
  • Salt and pepper
  • 1/2 teaspoon [garlic powder]
  • 2 tablespoons olive oil
  • 1/2 cup butter (1 stick)
  • 2 tablespoons minced garlic
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoons salt divided
  • 1/2 cup dry white wine (such as Pinot Grigio)
  • 1 1/2 cups white rice (uncooked)
  • 3 cups chicken broth
  • 1/2 cup Parmesan cheese (grated or shredded)

Instructions:

  • Heat olive oil over medium heat in a large skillet. Season chicken with salt and pepper and garlic powder. SautĂ© chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside.

  • Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the empty skillet and sautĂ© garlic for a couple of minutes on medium heat.

  • Turn heat to medium high and add white wine. Cook and stir for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use later.

  • Add uncooked rice to skillet with remaining butter sauce. Stir well - make sure it’s completely covered. Add chicken broth and remaining 1/2 teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir several times while it’s cooking

  • Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice. Cover, remove from heat then let stand for 5 minutes.

  • Drizzle reserved 2 tablespoons of pan sauce over chicken tenders when serving and garnish with parsley.

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15

My most recent favorite thing to make is roasted brisket. My mom makes it every year for my birthday, but I got her recipe and I’ve only been able to make it twice this year. I’d love to make a feast for launch, but it’s hard for me to eat a meal like that and play at the same time.
Edit: I don’t know where the recipe is right now…

I think the cookbook is a quirky item to have, but I’m always finding myself switching the recipes up a little, either adding more spices or whatever. Of course, it depends on what you like, but I’d definitely add it to your collection :slight_smile:

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Ah!! yes a thread that I dine with :yum: :yum:

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17

I make a mean stovetop meatloaf. Same as normal meatloaf in the oven but made in pot on the stove.
Maybe not EXACTLY the same, I use oatmeal instead of crackers/breadcrumbs.

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TRIGGARD!!!

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I make a big pot of of bouillabaisse for really special occasions.

Something like this version

With the exception of the fennel, not a fan of it

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:eyes: oooh, I need to make this. I love a good bouillabaisse and the last few NYT recipes I’ve tried have turned out really well.