Who would have thought there were so many recipes that use this not-so-common herb. Now you have a lot of variety to choose from when you have a desire for something zingy, or you have a bad cold and need to clear your head.

Check out the soups here, too; they would be ideal for a cold , wintry night, or when you’re under the weather.  Now, you just have to find someone to make it for you …

Try the recipe below for Bill’s Incredible meatloaf, and check out the link at the end of the recipe for more great horsey recipes.

Bill’s Incredible Meatloaf

Number of Servings: 6

Ingredients:

1 C. Breadcrumbs

2 Lb. Ground hamburger meat (can substitute pork or veal for ½ hamburger)

2 Eggs, slightly beaten

1 Medium Onion, sliced

1 C. Salsa or chili sauce

1 Tsp. each of garlic powder and celery seed

2 Tbsp. each of horseradish, mustard (dry or wet) and Worcestershire sauce

1 Pinch salt and ground pepper

Instructions:

Combine all ingredients. Place into a loaf pan or shape into a loaf on a baking sheet. Bake at 400ºF for an hour. Drain, cool and serve.

Sounds tasty, doesn’t it? I’d suggest using the chili sauce rather than the salsa, but that’s just my taste preference. You can find chili sauce in the condiment aisle near the ketchup in most grocery stores.

You’ll find more unusual and zingy recipes featuring that sinus-clearing root at  Horseradish Recipes.

My current favorite store bought salsa is a delicious mango salsa. I have found excellent mango salsa at my local Fred Meyer and at Costco.

I found an article from the Shreeveport Times that gives basic instructions for inventing your own fruit salsa, as well as several delicious recipes for easy, homemade fruit and vegetable salsas, including Salsa Fresca (Pico de Gallo,) Grape Salsa, Mango Salsa, Lemon Salsa, and others. Here’s one of the recipes:

Avocado And Tropical Fruit Salsa
2 cups finely diced tropical fruit, such as kiwi, pineapple, mango and/or papaya
2 California avocados, in
1/4-inch cubes
1/4 cup chopped cilantro
1/4 cup chopped red onion
1 serrano or jalapeno pepper, minced
2 Tbsps. fresh lime juice
Salt and pepper
Toss all ingredients together.
Source: Adapted from “Best American Recipes 2001-2002″ edited by Fran McCullough

See the article to view all the recipes: Make fish sizzle with fresh salsa | Shreveporttimes | shreveporttimes.com.

Lime is a delightful flavoring for chicken in Asian dishes. What an innovative and delicious idea to spice up an all-American dish like fried chicken with lime, Asian fish sauce, and soy sauce!

The original article includes a recipe for coleslaw to accompany the chicken and recommendations for wine pairings.

Recipe for Garlic-Lime Fried Chicken

• 1 pound boneless, skinless chicken, white and/or dark meat
• 2 tablespoons lime juice
• 1 tablespoon Asian fish sauce
• 1 teaspoon soy sauce
• 2 tablespoons water

The batter

• Oil for frying
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 3/8 teaspoon garlic granules or 1/2 teaspoon garlic powder, to taste
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/4 cup cold Pilsner-style beer

The garnish

• Cayenne pepper, optional
• Sweet paprika, optional

For the chicken: Trim the chicken of excess fat then cut it into large cubes about 1 1/2 inches . Place the cubes in a Ziploc bag and pour in the lime juice, fish sauce, soy sauce and water; briefly massage into the chicken, remove as much air from the bag as possible, and seal. Refrigerate 2 to 2 1/2 hours, turning at least once.

To cook: Remove the chicken from refrigerator about 20 to 30 minutes before cooking. Pour enough oil into a medium pot to generously submerge a single layer of chicken, about 1 1/2 inches of oil. Heat over medium-high heat to 345°-350°.

Meanwhile, drain the chicken, pat dry with paper towels and set aside. In a bowl, whisk together the cornstarch, flour, garlic, salt and pepper. Stir in the beer to make a thin, pancake-like batter.

Dip the chicken into the batter, a few pieces at a time, letting the excess drip off, then carefully place the chicken into the oil. Turn pieces occasionally and fry until golden brown and cooked through, about 3 minutes. Drain on paper towels. Keep warm in a low oven until all the chicken is cooked.

Note: Using a greater volume of frying oil helps the temperature remain constant as you add the chicken. For best results, adjust the heat and amount of chicken you cook in each batch so the oil temperature stays as close to 345°-350° as possible.

To view the entire article, including the coleslaw recipe click here: Batter up: Tender chicken in a crisp coating a hit .

This recipe was smuggled out of an inn in Stormwind by a Bloodelf Rogue and then placed on the Auction House. Since then it has made its way here. It’s a pretty yummy recipe and will be sure to greatly increase your Rep with your World of Warcraft friends.

If you’re not a WoW player don’t worry; this is a very simple recipe that let’s you cook your entire meal in the crock pot. And the good news is, your family will think you’re an amazing chef, who slaved in the kitchen all day long. The only thing you probably want to add to this, is a nice hot batch of Yorkshire pudding…and that is a snap to put together, as well.

By the way, if you have a question about beef cuts, here’s a nice PDF which explains them.

Supplies Needed:

Crockpot Pot Roast Ingredients

• 1 pot roast – 2 to 3 pounds. A sirloin tip works well. Not too fancy, but not the cheapest stuff either. It will be a nice tender piece of meat after cooking in the crock pot for 8 hours.
• 3 -4 small onions
• ½ cup ketchup
• ½ cup cranberry sauce, with whole berries.
• 1 tsp dry mustard
• 1 tsp onion salt
• ½ tsp marjoram
• ½ tsp thyme
• 1 envelope beef stock (or 1 to 2 tsp. granules or cubes of bullion)
• ¾ cup beef stock prepared
• Salt and pepper to taste
• Carrots* – Use baby carrots, or peel carrots and cut them into 2 inch chunks.
• Potatoes*  – You can use small yellow potatoes that have a nice sweet flavor, or peel and cut up russet potatoes into smaller chunks.

*  For the carrots and potatoes, the amount you can add will depend on the size of your crock pot and your preference. If you love leftovers, cook extra. The potatoes also taste divine as chips the next day. Just slice them, fry them in oil, and then lightly salt them for a treat or breakfast item.

Also have on hand: Small bowl, measuring cups, crock pot, measuring spoons, knife and cutting board.

Serves: 4-5

Prep Time: Approximately 40 minutes

Cook Time: 8 hours

Step 1: Slice the Onions

Peel and slice the onions.

Sliced onions for the pot roast.

Make a small layer of onions at the bottom of the pot. They will keep the meat from sticking and they taste AWESOME afterward. If you like a lot of onions, feel free to slice up more and add them.

Onions in the pot.

Step 2: Prepare the Meat

Start by salting and peppering the meat to taste.

Salt and pepper the meat.

Carefully place the roast in the crock pot, on top of the onions.

The meat now goes into the crock pot.

Step 3: Prepare the Gravy

There’s no need to mess with flour and make gravy after the roast is done. Put together a few ingredients, throw them in the crock pot and you’ve got ready-made and DELICIOUS gravy when you’re done.

Start by mixing the following ingredients in a small bowl.

Place ½ cup of ketchup in the bowl.

Add the ketchup.

Add ½ cup of cranberry sauce.

Add cranberry sauce.

Add 1 teaspoon onion salt.

Add the onion salt.

Add 1 teaspoon dry mustard.

Add dry mustard.

Next, add ½ teaspoon marjoram.

Add marjoram.

And ½ teaspoon thyme.

Time for the thyme.

Throw in 1 envelope of dried beef stock, or 1 to 2 teaspoons granules, or 1 to 2 cubes  of beef bullion.

Add the dry beef stock.

Finally, add in ¾ cup of prepared (liquid) beef stock. The dried beef stock we added prior just adds a little extra flavor to this yummy gravy.

Add the prepared beef stock.

Whisk it, mixing it until it is smooth…except the cranberries, of course.

Whisk the mix.

Set aside the gravy mix for a moment. We’ll get back to it.

Step 4: Add the Veggies & Gravy Mix

Place the potatoes around the meat. If you have smaller crock pot, as shown here, just tuck the potatoes in tightly down the sides. There is plenty of liquid in this recipe, so they’ll cook very nicely and won’t dry out or stick to the sides.

Adding the potatoes.

Next, add the carrots.

Add the carrots.

Finally, pour all the gravy mix from your small bowl in the center, over the top of the meat.

Add the sauce to the crock pot.

Step 5: Start the Crock pot

All right, we’re ready to start cooking. Put the lid on the crock pot.

On goes the lid.

Put the crock pot on to cook at LOW for 8 hours.

Set the cooking time

Step 6: Get Ready to Serve

After 8 hours, you’ve got delectably soft carrots, potatoes, meat and gravy.

It's now ready to come out of the pot.

Start by removing the potatoes and carrots. Use a slotted spoon or fork, whatever works for you. You might take out the onions at this time or leave them with the gravy, depending on your preference. We usually remove some of the onions for eating (they’re REALLY good,) and then leave the rest for the gravy.

Remove the carrots and potatoes.

Remove the roast and get ready to slice. We use the word “slice” loosely, though. This meat will be very tender and will basically fall apart on you,  but it’s delicious, and that’s what matters!

The pot roast is ready to serve!

Pour the remaining gravy into a gravy boat or measuring cup.

Don't forget the gravy.

Serve and devour.

Now, while the above recipe is yummy, there is a certain amount of time and prep involved and it does help to actually have a crock pot (which you do, or you wouldn’t be reading this recipe, right?) For any number of reasons you might want something a little more convenient, at certain times. For just those times take a look at what Omaha Steaks has for you:

2 (2 lb.) Fully Cooked Pot Roasts: Create a honest-to-goodness home-cooked meal in a matter of minutes with our fully cooked Pot Roast. You’ll love the heat and serve convenience. And the homemade taste is out of this world.

Yummy pot roast from Omaha Steaks.

Go here for your roasts => 2 (2 lb.) Fully Cooked Pot Roasts

Now, if you just want a ton of one pot recipes then take a look at this recipe book on Amazon.com: 500 Slow Recipes: A collection of delicious slow-cooked one-pot recipes, including casseroles, stews, soups, pot roasts, puddings and desserts, shown in 500 photographs

If you are like me, you like to eat delicious meals, but do not enjoy spending a lot of time in the kitchen to cook them.  I can always put that cooking time to much better use outside the kitchen, and I am betting (since you are reading this article) that you feel the same.

Well then, you’ve come to the right place. This article touches on 5 ideas to creating awesome crock pot dinners.

Crock Pot Dinners Idea #1:  The Basics

Since crock pots function at low temperatures with lids on, there’s hardly any liquid lost during food preparation. With many food preparation methods, the water in meats and vegetables becomes vapor and evaporates. But with a slow cooker, there’s no place for the steam to go, it just gathers around the cover and bastes the meal. Therefore if you are inventing your individual crock pot dishes or changing your preferred stovetop and range recipes for the crock pot, reduce the quantity of liquid you use.

Crock Pot Dinners Idea #2:  Roast Beef Tastes Great Prepared In A Crock Pot

Brown a beef roast (I prefer to make use of chuck roast) in a big skillet on the stove until browned on either side, next put it in the slow cooker and season it to taste. Turn the slow cooker on low and cook until the roast is finished the way you like. (The length of time is determined by the size of the roast and just how done you want it. I like it tender to the point of falling off the bone, so I generally cook it for roughly five hours or so. To find a more tangible concept of how long to cook a roast, consult the butcher once you purchase the roast, use a meat thermometer or read the guidelines within your crock pot instruction manual.

Crock Pot Dinners Ideas #3:  Vegetarian Meals Are A Good Option

Since most individuals consider slow cooker meals to be meat related, it might interest you to know vegetarian dinners can be a delicious alternative. Crock Pot cooking is basically simple and you frequently just have to add some ingredients, turn your machine on, and leave it to cook for a few hours.

Crock Pot Dinners Idea #4: Spaghetti Is Always A Crowd Pleaser

Spaghetti sauce is tastier whenever permitted to simmer for a prolonged length of time. Doesn’t that sound like a fantastic application for a slow cooker?

Crock Pot Dinners Idea #5: Pork Roast Is The Best

I cook a pork roast using the same fashion as a beef roast, however without originally browning the meat. This is among my all time favorites, as it can lead to delectable barbecue sandwiches!

Conclusion:

As we’ve seen, there really are a great number of benefits of crock pot dinners. Chances are, you’ve got one as a wedding or house warming present. You should unearth it and fire it up.  If you want to put together healthy meals without the need to devote much effort, crock pot dinners is the ideal solution.

Want to learn more on how to make the most delicious crock pot dinners?  Click Here:  Mini Crock Pot

Article Source: SeoLinkVine

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Hello!

I play WoW with my 10 years old daughter and she was as delighted with your cookbook as I was.

I just served her a dinner inspired by your cookbook and WoW – as it was not based on a recipe found in-game. I got the idea when explaining to my daughter the “Elwynn Lamb” pet that can be acquired from the Jousting Ground in Northrend.

So, I figured out an “Elwynn Forest Lamb” recipe and used for it some baby lamb tenderloins and modified your “Roasted Boar Meat” recipe. Instead of apples I used strong cider when kept in oven, and the herbs were more forest-like and included some dried mushrooms. Also cooking times were obviously much less than for a pork tenderloin because of the size difference.

The exact recipe will take some time to translate as I live in Europe and use metric system. My daughter (and my not-so-WoW-interested wife) were surprisingly delighted. Just ask, if you need more specific details. And thank you for the great cookbook.

- a level 80 hunter on Thunderhorn

I just received the recipe from my hunter friend and it sounds delicious. My husband read the recipe and wants to try it, so I have promised that I will make it for him as soon as we find the lamb tenderloin. (Unfortunately, lamb is not available year round here in the inland Pacific Northwest.)

Here is the recipe:

4 baby lamb tenderloins (enough to serve 1.5 humans)

Seasoning rub (like in roasted boar Meat):

• 1/2 teaspoon salt
• 1/4 teaspoon oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon rosemary
• 1/4 teaspoon thyme
• 1/4 dried mushrooms powdered (porcini preferably)

Mix the seasoning rub ingredients together, put on a plate and rub tenderloins thoroughly with the mixture. Place the lamb tenderloins in the refrigerator and let them season for several hours, or 2-3 hours minimum.

Preheat the oven to 375 Fahrenheit and remove the tenderloins from the refrigerator 1/2 hour before you plan to cook them to allow them to warm up a bit.

Browning the tenderloins in butter in a pan on the stove top.

Prepare a baking dish by buttering or oiling it well.

Add about 1/4 cup of strong apple cider (I used alc 8% Henry Westons wintage  cider) to the bottom of the dish before putting the meat into it.

Place the lamb in the pre-heated oven for a total of 50-60 minutes.  Halfway through baking (after 30 minutes) turn the tenderloins over and continue baking.

The  strong cider makes the meat tender and subsitutes for the apple slices you  used in Roasted Pork Meat.

Serve with potato wedges or fries and some mint jelly (I told my daughter it is spider ichor). Beware an occasional Elwynn forest wolf  wandering around…

Thanks for the recipe! Try this one out and let us know what you think.

I keep meaning to take a picture to post with this recipe, but I have to admit that the aroma of those ribs just makes me forget about the photo op.

I love the fact that I can put it all together and then go do other things.  The delicious aroma of BBQ pork ribs filling the house lets me know that dinner will be ready soon. Using my son’s new rice cooker and cooking the green beans in the microwave, I can really make this a no fuss dinner.

I like to serve these pork ribs with rice and fresh, boiled or micro-cooked green beans. It just seems to make a good flavor combination. This cooks up enough deliciously flavored juice to pour on top of the rice, too.

We buy a 3-4 lb. package of ribs and only cook half at a time for two to three hungry people. I sometimes mix up twice the amount of the dry rub and increase the marinade amount (increased amounts follow recipe.) I use half and keep the rest for the second half of the package of ribs. (Refrigerate the marinade, but not the dry rub.)

If you are making ribs for four or more people, double the recipe of dry rub, increase the marinade amounts as below, and cook the whole package of ribs, as long as your crock pot is large enough to accommodate that amount.

Try these ribs and let me know what you think.

Crock Pot BBQ Pork Ribs

To make this recipe you will need 1-1/2 to 2 lbs of pork short ribs or back ribs. This is about half of one of those long packages of ribs you find in the store.

Thickly slice 2 large sweet onions and place them in the bottom of the crock pot.

Cut the ribs apart and place them in the crock pot on top of the onions.

Mix together the following ingredients:

• 2 Tbsp brown sugar
• 1 Tbsp sweet Hungarian paprika
• 2 tsp salt
• 1/2 tsp pepper

Apply the above mixture to the ribs, turning them to apply on all sides. This can get rather messy if you are doing it with your hands. I like to place the mixture in a small shaker jar (one of those little glass containers with holes in the lid) to apply to the ribs. It is much easier and neater this way.

In a separate bowl or container mix the following ingredients. (I put them in a small jar, close the lid, and then shake until blended.)

• 1/2 cup cider vinegar
• 3 tsp Worcestershire sauce
• 1 tsp crushed red pepper
• 1 tsp sugar
• 1/2 tsp dry mustard
• 1/2 tsp garlic salt
• 1/8 tsp cayenne pepper

Pour this over the ribs in the crock pot and put on the lid.
cook on High 4 to 6 hours or Low 10 hours.

Enjoy.

Marinade for double recipe:

• 3/4 cup cider vinegar
• 4 tsp Worcestershire sauce
• 1-1/2 tsp crushed red pepper
• 1-1/2 tsp sugar
• 3/4 tsp dry mustard
• 3/4 tsp garlic salt
• 1/4 tsp cayenne pepper

This makes a pretty quick and easy lunch (or dinner.)

• 2 packs chicken ramen & flavor packets
• 4 thawed chicken thighs (use breasts if you’d rather)
• 1/2 sweet onion, chopped up the way you like it.
• 1/4 cup green onions
• 1 tablespoon finely diced garlic
• 1 or 2 teaspoon crushed red pepper
• 2 tablespoons oil
• 1/4 cup water

Boil the ramen for 3 minutes and then drain.

Chop the chicken into bite sized pieces. Chop the onion also. We like larger pieces, but feel free to use smaller ones.

Heat up the wok and add the oil.

Toss the chicken, all the onion, the garlic, and the pepper into the hot wok and stir fry until cooked (about 3 min.)

Add the flavor packs from the ramen packets and also add 1/4 cup water. Toss it all together until all is well mixed.

Grab a couple of plates, put some ramen on each, scoop the stir fry on top, and eat.

Feel free to adjust any of the above depending on your tastes.

If you want to add anything to the recipe then make a note in the comments section.

That really isn’t the name of this recipe (The Beast’s Goulash.) However, when I told Madison I was making Goulash she told me that The Beast from Maggie and Ferocious Beast (it’s a show on Noggin for those of you who don’t have kids) LOVES goulash. Hence, we came up with this name, and I don’t remember what its really called anymore. As you can hopefully see from the picture on the left (if not, Will has it all over his face and hair), this easy to make recipe is a huge hit with everyone here!

Here’s the rest: the Beast’s Goulash

It’s a pretty simple recipe, so I don’t think you need to have leveled up your cooking skills too far.

• Roasted Corn and Grilled Shrimp