I'd like to see the Fire Spirit Salmon as well as any of the other Pandaran recipes
Need some Conjured Mana Strudel unless it's been done before. "Mage, food, now!"
Im quite curious of the Pant Loaf :P
Could use cookbook pls merry christmas
Dalaran Clam Chowder/Gorgrond Chowder Either one of these would be great!
Oh, absolutely, I'd love to see a real life version of Dirge's Kickin' Chimaerok Chops. I'm thinking some kind of rare(ish) avian meat like Ostrich, soaked in some kind of alcohol like Bourbon or Tequila (in lieu of real rocket fuel)
Would love to see someone make Mana Buns!
I would love to see some Gooey Spider Cakes... "uhm" I mean Dusky "Crab" Cakes!
It's a newer Legion recipe, but Salt and Pepper Shank sounds simple and amazing!
Fire Spirit Salmon!
I love Lula's cooking streams! And, I'd be curious to see a recipe for the Iced Highmountain Refresher (Iced Highmountain Refresher). A recipe for that could go any whichway!
Azshari Salad
Suramar Surf and Turn for sure! Love these streams!
i would like to see scallion kimchi
for the season i would like to see from http://www.wowhead.com/feast-of-winter-veil , the Gingerbread Cookie , Winter Veil Egg Nog , Graccu's Mince Meat Fruitcake , Honeyed Holiday Ham , Winter Veil Eggnog , Winter Veil Roast, Sparkling Apple Cider , Green Garden Tea , Greatfather's Winter Ale , Spicy Beefstick, Fizzy Apple Cider
Mad Brewer's Breakfast
I'd like to see Whitecrest Gumbo or Valley Stir Fry!
Golden Fish Sticks or Chocolate Cookie 🍪👌
The winner has been posted. Congratulations shizzlestyx! Thanks everyone for participating!
Westfall Stew is a HUGE hit at my place. I've adjusted the recipe for personal taste (MOAR GARLIC) and food allergies (we make a smaller batch for my friend that has an onion allergy), and it usually provides us with almost a week of leftovers (we portion it and freeze the portions). My roommate has started asking for it regularly in the winter, and our Dungeons and Dragons group loves it with hunks of French bread and wine or beer. I've tried several wines and discovered Cabernet Sauvignon adds this deep, rich flavor that I haven't been able to duplicate with any other wine.Me personally, I also have found that it's easier to cook it over two days. First day my friend and I parboil and peel the carrots, peel the onions and garlic, chop carrots, slice mushrooms and bacon, mix the bacon with butter (but don't cook it), and cook the mushroom/onion mix. Then we put everything in the fridge overnight, pull it out the next day, and start combining all of it. You'd be surprised how long everything takes to do!Also, make sure you have a cooking dish big enough for it. It's 6 cups minimum of liquid, but once you start adding everything it fills up right quick.That tip up there is right. The longer you cook the stew, the more tender the beef gets and the more the flavors combine. It smells fabulous. We've gone up to four hours cook time but not over. So anyway in case you can't tell, it is absolutely one of my favorite dishes to cook, and it is so yummy it absolutely makes up for how complicated it is to prepare!