Recipe Swap (RL Recipes!)

[Guest]

hmm, when I go home for break and finally take a look at exactly how much of each flavoring I put in I'll post my chiligarlicdjon mac and cheese

[Sound]

bwaha.

Murloc Fin Soup

4 chunks of Murloc meat
28 oz can of Murloc eyes
2 15oz cans Stranglethorn Tomatoes
1 cup Goblin Salsa
12.5 oz tomato sauce
1 cup Murloc Broth
Hot Spices
1 can Westfall Corn
2 tbs Lime Juice
Dash of pepper
Crunchy Murloc Fins
Shredded cheese and sour cream

Place all ingredients except the Murloc Fins, cheese and sour cream, in a cauldron over a low flame for 6-8 hours. 30 minutes before serving remove the Murloc meat and pull it apart into bite size chunks with 2 forks. Return the meat to the cauldron and increase flame to high. Let the soup return to a boil and then serve.

To serve: Place a hand full of crunchy Murloc Fins in your bowl and top with the soup. Garnish with the sour cream and cheese.

Translation:
Murloc Fin Soup - Chicken Tortilla Soup
Murloc Meat- boneless skinless chicken breasts
Murloc Eyes- black or pinto beans
Stranglethorn Tomatoes- canned tomatoes with chilies
Goblin Salsa- your basic standard salsa (goblin just sounded cool)
Murloc Broth- Chicken broth
Hot Spices- 1 tbs chili powder, 1 tsp cumin and ¼ tsp garlic powder
Westfall Corn- corn (again, sounded cool)
Crunchy Murloc Fins- tortilla chips
Cauldron over a Low Flame - Crockpot on low

:mrgreen:

Source: <!-- m --><a class="postlink" href="http://www.wowinsider.com/2007/12/12/world-of-warcrafts-murloc-fin-soup/">http://www.wowinsider.com/2007/12/12/wo ... -fin-soup/</a><!-- m -->

[Zlinka]

Aloo Gobi

Here's a vegan recipe! This is an Indian dish that consists of a spicy, flavorful medley of cauliflower, potatoes, and tomatoes. It is warm and filling and makes excellent leftovers. I'd say it's one of those dishes that is even better the next day, when the flavors have had time to meld. It makes about eight servings. Serve it over rice or couscous or with naan.

4-5 T cooking oil
1-2 cauliflowers, cut into about eight large chunks
2-3 new potatoes (Yukon gold etc.) (peeled - optional) cut into large dice, about 1 inch square.
1 onion, chopped small
3 fresh green chilis, seeds removed and chopped small
3-4 cloves of garlic, diced
1 bunch cilantro: dice the stems, chop about 1/2 the leaves (to taste)
1-2 thumb's worth of fresh ginger, peeled (use edge of a spoon) and chopped small
1 T cumin seeds
1-2 tsp paprika
1-2 tsp salt
1-2 tsp tumeric
1/2 T garam masala
1 large can of diced tomatoes (drain the tomatoes but reserve a cup or so of the tomato liquid)

Heat a large pot over medium high heat with the cooking oil. Add the cumin seeds and onion. When onion is creamy, add the diced cilantro stalks. Let cook a few minutes, then add the tumeric, salt, and paprika. Wait another few minutes, then add the chiles. Wait another few minutes, then add about 1/2 cup of the juice from the tomato can, then the tomatoes. Stir and let cook another few minutes, then add the ginger and garlic. Stir and let cook a little, then add the potatoes and cauliflower. Stir to make sure everything is coated. Add a little water or tomato juice (about 1 T). Cover. Lower the heat and let it simmer until the cauliflower and potatoes are cooked (soft when pierced with a fork), about 20 to 40 minutes. Add the garam masala, then the chopped cilantro leaves. Turn off the heat and cover, and let it sit for a good few minutes for the flavors to meld. Serve over rice or couscous or with naan.

[Guest]

I was wondering if anyone had a good recipe for salsa. (Maybe with options for hotness? Ooo, or list a hotness rating! )
Thanks!

[Eruadan]

I was wondering if anyone had a good recipe for salsa. (Maybe with options for hotness? Ooo, or list a hotness rating! )
Thanks!

Aww....too bad I was at Salsa & Sun fest in calgary here and tasted 41 differnt kinds of salsa...could have asked for a recipe.