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Special Occasion Smoked Bluefish Pâté
Appetizer American

Special Occasion Smoked Bluefish Pâté

4.0

Prep
20 min
Cook
Total
380 min

Instructions

  1. 1 Break up bluefish into pieces; place in the bowl of a food processor. Add cream cheese; pulse until smooth. Add Dijon and horseradish; pulse until reaches desired consistency.
  2. 2 Transfer pâté to a bowl; cover the bowl. Refrigerate before serving, 6 hours to overnight.

By MARBALET

Hot Jezebel
Appetizer American

Hot Jezebel

4.4

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 In a medium bowl combine apricot preserves, horseradish, mustard, and black pepper. Taste mixture and add more horseradish, mustard, and pepper to taste. Cover and chill mixture 8 hours to overnight.
  2. 2 When ready to serve, place the cream cheese on a serving plate and pour apricot mixture over cream cheese. Serve with a basket of your favorite crackers.

By Jen Hartnett

Deviled Eggs with Horseradish
Appetizer American

Deviled Eggs with Horseradish

4.5

Prep
10 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs and cool under cold running water; peel eggs. Slice each egg in half lengthwise. Remove yolks and transfer to a medium bowl. Place egg whites on a serving platter.
  2. 2 Mash yolks with a fork. Stir in mayonnaise, horseradish, dill, dry mustard, salt, pepper, and paprika. Spoon equal amounts into egg whites.

By enovovesky

Special Deviled Eggs
Appetizer American

Special Deviled Eggs

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
  2. 2 Slice each egg in half lengthwise and remove yolks; set aside egg white halves and place yolks in a medium bowl. Use a fork to mash yolks, then mix in mayonnaise, relish, onion, horseradish, and mustard until well combined.
  3. 3 Use a spoon or pastry bag to fill egg white halves with yolk mixture. Garnish with paprika, salt, and pepper. Chill in the refrigerator until serving.

By Sara

Easter Chick Deviled Eggs
Appetizer American

Easter Chick Deviled Eggs

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Slice through the top third of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
  2. 2 Mix egg yolks with mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper. Fill a piping bag or a plastic bag with the egg yolk mixture. Snip off one corner if using a plastic bag. Pipe yolk mixture into the hollowed egg whites creating the chick, ensuring there is enough filling exposed at the top to add eyes and a beak.
  3. 3 Slice small wedges out of carrot rounds to create 12 beaks. Add a beak to each chick.
  4. 4 Slice olive pieces into small squares to be used as eyes. Add 2 eyes to each chick. Place the egg tops onto each chick so it looks like the chicks are peeking out of the eggs.

By rachelu

Salmon Cheese Ball
Appetizer American

Salmon Cheese Ball

4.3

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 In a medium bowl, mix salmon, cream cheese, lemon juice, green onions, horseradish, salt, hot pepper sauce and Worcestershire sauce. Form the mixture into a ball and wrap in plastic. Chill in the refrigerator 3 hours, or until firm.
  2. 2 On a large piece of wax paper, mix walnuts and fresh parsley. Roll the ball in the walnuts and parsley until thoroughly coated. Chill in the refrigerator until serving.

By Karen

New England Bean Dip
Appetizer American

New England Bean Dip

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Rinse kidney beans; set aside to drain.
  2. 2 Stir together onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt, and pepper in a medium bowl.
  3. 3 Gently mix in kidney beans until coated with dressing. Refrigerate until serving.

By JOJO121864

Ashlei's Smoked Trout Dip
Appetizer American

Ashlei's Smoked Trout Dip

4.8

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Stir trout, cream cheese, sour cream, Worcestershire sauce, green onion, garlic powder, paprika, lemon juice, horseradish, cayenne pepper, and black pepper together in a bowl until well blended. Cover and refrigerate for 30 minutes before serving.

By ashlei

Red, White and Blue Deviled Eggs
Appetizer American

Red, White and Blue Deviled Eggs

3.8

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Combine red food coloring and 1/3 cup water in a ramekin or small bowl; do the same with the blue food coloring in a separate ramekin.
  2. 2 Gently insert 3 or 4 toothpicks about 1/4-inch deep through the center of an egg and balance it so that one end is dipped in one of the dyes. (Don't pierce the eggs too much, or they'll break after you halve them). Let stand for 5 to 10 minutes, depending upon how strong you like the colors. Dip the other end of the egg in the other dye so the eggs have red, white, and blue bands. Dye the rest of the eggs and let dry on paper towels.
  3. 3 Slice colored eggs in half lengthwise and set the whites aside on a serving platter. Push the yolks through a sieve into a bowl or use a potato ricer.
  4. 4 Mix mayonnaise, horseradish, rice vinegar, salt, and pepper into the yolks and stir until smooth. Taste and adjust seasoning. Transfer filling into a piping bag fitted with a large star tip.
  5. 5 Pipe filling into each egg white half. Place smoked paprika in a fine mesh strainer; hold the strainer over each egg half and tap gently to dust with paprika. Sprinkle deviled eggs with chives. Chill until ready to serve.

By Gremolata

Tarragon and Spice Deviled Eggs
Appetizer American

Tarragon and Spice Deviled Eggs

4.8

Prep
30 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Cut each egg in half lengthwise. Place yolks in a bowl; mash with a fork. Stir mayonnaise, horseradish, Dijon mustard, garlic, pickle juice, and vinegar into egg yolks until smooth; season with salt and pepper. Spoon the yolk filling into a resealable plastic bag; snip off one corner of the bag.
  3. 3 Place egg whites cut-side up on a serving platter; distribute minced green onion and tarragon evenly over the cavities. Pipe filling into egg white halves, sprinkle with paprika, and garnish with whole tarragon leaves. Cover deviled eggs with plastic wrap; refrigerate until ready to serve.

By Jason Warne

Gourmet Beer Cheese
Appetizer American

Gourmet Beer Cheese

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat cream cheese and processed cheese food together in a sauce pan over low heat until melted, 5 to 10 minutes. Slowly stir beer into cheese mixture until thoroughly mixed. Add Gouda cheese, mozzarella cheese, and provolone cheese to beer-cheese mixture, stirring continually until smooth, 5 to 10 minutes. Stir Worcestershire sauce, brown sugar, horseradish, garlic, mustard, salt, and pepper into cheese mixture until well mixed and heated through, about 10 more minutes.

By Dustin Jay

Alligator Fingers
Appetizer American

Alligator Fingers

4.5

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place alligator meat in a medium bowl. Pour in vinegar; season with salt and pepper. Mix until well combined. Cover the bowl and refrigerate for about 10 minutes.
  2. 2 Meanwhile, place cornmeal, flour, garlic powder, black pepper, and cayenne pepper into a resealable plastic bag.
  3. 3 Squeeze off excess liquid from a handful of alligator meat and add to the resealable bag. Seal the bag and shake to coat. Remove meat to a plate, shaking off excess cornmeal mixture. Repeat with remaining meat, one handful at a time.
  4. 4 Heat 1 inch oil in a deep saucepan over medium-high heat. Working in batches, lower meat carefully into hot oil and fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain.
  5. 5 Make sauce: Mix together mayonnaise, mustard, vinegar, and horseradish in a small bowl until well combined.
  6. 6 Serve fried meat hot with sauce.

By JerryFLA

Spicy and Tangy Hot Wings
Appetizer American

Spicy and Tangy Hot Wings

3.9

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a large bowl, mix together the red wine vinegar, malt vinegar, salad dressing, hot pepper sauce, 1 tablespoon chili powder, cayenne pepper, black pepper, garlic, oregano and horseradish.
  2. 2 Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). In a separate bowl, mix together the flour and 3 tablespoons of chili powder. Dredge the wings in the seasoned flour.
  3. 3 Deep fry the wings for about 15 minutes, or until dark brown but not burnt. Drain briefly, then throw them into the bowl with the sauce. Stir to coat liberally. If you enjoy a hotter rather than tangy wing, liberally dash more hot pepper sauce onto the already sauce-coated wings.

By Heath Giles

Crispy Green Beans with Horseradish-Wasabi Dip
Appetizer American

Crispy Green Beans with Horseradish-Wasabi Dip

4.2

Prep
35 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
  2. 2 Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
  3. 3 Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
  4. 4 Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.

By Grace Philpot

Proper British Fish Cakes
Appetizer American

Proper British Fish Cakes

4.8

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
  3. 3 Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
  4. 4 Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
  5. 5 Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined.
  6. 6 Flake chilled fish over the top. Mix until combined.
  7. 7 Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
  8. 8 Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
  9. 9 Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side.
  10. 10 Drain on paper towels.
  11. 11 Serve with tartar sauce and enjoy!

By John Mitzewich

White Cheddar and Horseradish Spread
Appetizer

White Cheddar and Horseradish Spread

5.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Beat cream cheese in a large bowl using an electric hand mixer until light and airy. Mix Cheddar cheese, horseradish, and mustard into cream cheese until fully incorporated. Refrigerate until chilled, at least 30 minutes.

By Andrew Pyzdek

Bacon Horseradish Dip
Appetizer

Bacon Horseradish Dip

4.0

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. 2 In a large bowl, combine sour cream, mayonnaise, horseradish, and lemon juice. Stir well. Stir in bacon; cover and refrigerate for 1 hour. Stir and top with parsley before serving.

By Anonymous

Smoky Salmon Spread
Appetizer

Smoky Salmon Spread

3.8

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Drain and flake the salmon into a bowl; reserve 1 teaspoon of the salmon liquid. In another bowl, mash the cream cheese, liquid smoke flavor, and the reserved salmon liquid until thoroughly combined; stir in the green onion and horseradish. Gently mix with the flaked salmon, and refrigerate at least 2 hours. If desired, form the spread into a ball, and roll in chopped parsley.

By Sue Cowen

Asparagus Beef Bundles
Appetizer

Asparagus Beef Bundles

4.6

Prep
20 min
Cook
5 min
Total
55 min

Instructions

  1. 1 Bring a pot of water to a boil. Drop asparagus into boiling water and cook for 2 minutes; drain. Immediately plunge asparagus into a bowl of iced water.
  2. 2 Mix cream cheese, horseradish, parsley, and chopped chives in a bowl. Lay thinly sliced beef onto a large sheet of waxed paper. Spread cream cheese mixture over each roast beef slice. Place one asparagus spear onto each slice so the tip overlaps an edge. Roll beef slice around the the asparagus. Secure by tying a chive around the wrapped asparagus.
  3. 3 Arrange rolls on a plate and cover with plastic wrap; refrigerate at least 30 minutes.

By BurntMuffin

Hot Crabmeat Dip
Appetizer

Hot Crabmeat Dip

4.3

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 In a medium bowl, mix the cream cheese, milk, onion, horseradish, salt, pepper and crabmeat. Spread the mixture into a pie pan or shallow baking dish. Sprinkle almonds over the crabmeat mixture
  3. 3 Bake in the preheated oven 45 minutes, or until bubbly and lightly browned.

By Paula

Corned Beef Cheese Ball
Appetizer

Corned Beef Cheese Ball

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine cream cheese, corned beef, green onions, mayonnaise, Worcestershire sauce, and horseradish in a bowl until thoroughly mixed.
  2. 2 Shape cream cheese mixture into a ball.
  3. 3 Place pecans into a shallow bowl. Roll and coat ball in chopped pecans. Refrigerate until ready to serve.

By jefnjen