WoW mana strudel in real life

MANA STRUDEL IN REAL LIFE
Ingredients


Apple Strudel:

1/4 cup bourbon or apple juice

1/2 cup golden raisins

2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced

1/2 lemon, juiced

1 tablespoon lemon zest, finely chopped

1 teaspoon ground cinnamon, plus more for sprinkling

1/2 cup brown sugar, packed

1/2 cup crushed shortbread cookies

1/4 cup chopped pecans

2 tablespoons butter, cut into pieces

5 sheets phyllo dough from 1 pound package of frozen dough

2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed

1 tablespoon granulated sugar

Confectioners' sugar

Caramel sauce, purchased

Glaze:

2 cups confectioners' sugar

3 1/2 tablespoons milk

For the Strudel:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.




In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.



Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.



Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.



Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.



Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.





For the Glaze:

Mix ingredients thoroughly.



*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.

WoW recipe Snapper Extreme vamped for real life!!!

Snapper Extreme enjoy!!!!
Ingredients



4 (4 ounce) fillets red snapper,2 mandarin oranges juiced,2 tablespoons fresh lime juice,1 tablespoon brown sugar,2 tablespoons soy sauce,1 teaspoon sesame oil,1 pinch red pepper flakes,2 teaspoons finely chopped fresh ginger,2 mandarin oranges - peeled and chopped,1/3 cup unsalted cashews roughly chopped,2 green onions finely chopped
 
Directions



Preheat the oven to 425 degrees F (225 degrees C).


Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.


Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.

WoW recipe Redridge Goulash vamped for real life!!!

Welcome to my WoW recipes vamped for real life blog. Everyday I will post recipes for WoW and change them into real life recipes. Today I will be doing Redridge goulash. Enjoy!!!
Ingredients

2 pounds lean ground beef,2 large yellow onions, chopped 3 cloves garlic chopped,3 cups water,2 (15 ounce) cans tomato sauce,2 (14.5 ounce) cans diced tomatoes,3 tablespoons soy sauce,2 tablespoons dried Italian herb seasoning,3 bay leaves,1 tablespoon seasoned salt,or to taste 2 cups uncooked elbow macaroni.
Directions

In a large Dutch oven, cook and stir the ground beef over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.


Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.


Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.