Type what you have

Ingredients

• ✓ horseradish
• beet

Instructions

1. 1 In an electric blender, grind the beets; drain (you can save the juice for soup if you'd like).
2. 2 Add horseradish to beets and mix well; refrigerate until ready to serve.

By Masha

Ingredients

• ✓ horseradish
• pork chop
• butter
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place the pork chops into the prepared baking dish. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture.
3. 3 Bake in the preheated oven until the chops are tender, about 45 minutes.

By Kim Playfair

Ingredients

• ✓ horseradish
• vinaigrette dressing
• green lettuce
• onion
• garden cress

Instructions

1. 1 Stir together vinaigrette and horseradish in a salad bowl. Add lettuce leaves, onion, and garden cress. Mix to combine.

By Marianne

Ingredients

• ✓ horseradish
• brown sugar
• lemon juice
• ham

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 In a small bowl, mix brown sugar, lemon juice, and prepared horseradish.
3. 3 Heat brown sugar mixture in the microwave on high heat, 1 minute or until warm.
4. 4 Score both sides of ham slices. Place on the prepared grill. Baste continuously with brown sugar mixture while grilling. Grill 6 to 8 minutes per side, or to desired doneness.

By Doreen

Ingredients

• ✓ horseradish
• prime rib roast
• mustard
• rock salt
• cream

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
2. 2 Liberally coat roast with mustard so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of roast. Set roast on salt and press down to embed salt into mustard. Completely cover roast with rock salt, pressing it into mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).
3. 3 Bake, uncovered, in the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), about 1 hour. Let stand for 15 minutes.
4. 4 Meanwhile, whip cream in a mixing bowl until stiff peaks form. Fold in horseradish to taste.
5. 5 The roast will be encased in a shell of salt. Hit the shell sharply with the back of a knife; it will crack open and start to fall off. Remove the shell.
6. 6 Place roast on a cutting board. Slice and serve with horseradish sauce.

By Dorothy Young

Ingredients

• ✓ horseradish
• sour cream
• kosher salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Mix sour cream, horseradish, salt, black pepper, and hot sauce in a bowl until well combined.
2. 2 Cover and chill sauce to allow flavors to blend, at least 1 hour.

By DHANO923

Ingredients

• ✓ horseradish
• cream cheese
• pink salmon
• lemon juice
• onion
• salt
• liquid smoke

Instructions

1. 1 Combine cream cheese, salmon, lemon juice, onion, horseradish, salt, and liquid smoke in a bowl. Blend well.

By CaroleJordan

Ingredients

• ✓ horseradish
• chicken breast
• ketchup
• lemon juice
• vegetable oil

Instructions

1. 1 Mix together ketchup, horseradish, lemon juice, and oil.
2. 2 Place chicken breasts in a dish, and pour marinade over. Refrigerate overnight.
3. 3 Bake at 350 degrees F (175 degrees C) for 45 minutes, basting every 15 minutes and turning once.

By Jill Martz

Ingredients

• ✓ horseradish
• chicken breast
• broccoli floret
• golden mushroom soup
• sour cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. 2 Spread the broccoli evenly in the bottom of the baking dish. Place chicken breasts over the broccoli.
3. 3 In a medium bowl, stir together the condensed soup, sour cream and horseradish. Pour or spread evenly over the chicken and broccoli.
4. 4 Bake uncovered for 1 hour in the preheated oven. Let stand for a few minutes before serving for the sauce to thicken.

By Menwith Hill'er Back Home

Ingredients

• ✓ horseradish
• chipped beef
• butter
• cream cheese
• green bell pepper
• red bell pepper
• black pepper
• cheddar cheese

Instructions

1. 1 In a medium saucepan over medium heat, cook and stir the dried chipped beef in butter until evenly browned.
2. 2 In a medium bowl, whip the cream cheese, horseradish, green bell pepper, red bell pepper and pepper until well blended. Mix in 2/3 of the beef. Roll into a ball.
3. 3 Roll the ball in the remaining beef and the Cheddar cheese. Wrap in plastic and chill in the refrigerator at least 1 hour before serving.

By Sara

Ingredients

• ✓ horseradish
• beef brisket
• beef broth
• soy sauce
• lemon juice
• liquid smoke
• cream cheese

Instructions

1. 1 Place brisket in a stainless steel or glass container. Whisk broth, soy sauce, lemon juice, and liquid smoke together in a small bowl; pour over brisket. Cover and refrigerate, 8 hours to overnight.
2. 2 When ready to cook, preheat the oven to 325 degrees F (165 degrees C).
3. 3 Transfer brisket to a 9x13-inch baking dish; discard marinade.
4. 4 Bake in the preheated oven until fork-tender, about 6 hours. An instant-read thermometer inserted into the center should read between 195 and 205 degrees F (91 and 96 degrees C).
5. 5 Mix cream cheese and horseradish together in a small bowl until well combined. Serve with brisket.

By Kimber

Ingredients

• ✓ horseradish
• carrot
• zucchini
• mayonnaise
• onion
• salt
• black pepper
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Place carrots into a medium pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until carrots are just tender, about 15 minutes. Use a slotted spoon to transfer carrots to a bowl. Add zucchinis to simmering water in the pot and cook until tender, 2 to 3 minutes. Transfer zucchinis to the bowl with carrots. Drain water from the pot, reserving about 1/4 cup cooking liquid.
3. 3 Add mayonnaise, onion, horseradish, salt, and black pepper to a large bowl. Stir in reserved cooking liquid. Mix carrots and zucchinis into mayonnaise mixture until well combined; pour mixture into the prepared baking dish.
4. 4 Mix bread crumbs and melted butter in a small bowl until combined; sprinkle over vegetable mixture.
5. 5 Bake in the preheated oven until bread crumbs are lightly browned, about 15 minutes.

By edyegourmet

Ingredients

• ✓ horseradish
• chicken
• onion
• cheddar cheese
• mayonnaise
• onion powder
• garlic powder
• salt
• black pepper

Instructions

1. 1 Combine chicken, onions, Cheddar cheese, mayonnaise, horseradish, onion powder, garlic powder, salt, and pepper in a bowl. Mix well. Serve warm or chilled.

By Chef Mo

Ingredients

• ✓ horseradish
• beer
• all-purpose flour
• salt
• black pepper
• green bean
• ranch dressing
• sriracha sauce

Instructions

1. 1 Mix beer, flour, salt, and pepper together in a bowl. Coat beans with batter in small batches and shake off excess.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturers' instructions.
3. 3 Line the bottom of the air fryer basket with parchment paper. Place battered beans into the prepared basket in a single layer.
4. 4 Cook in the preheated air fryer until golden brown and crispy on the outside, 8 to 10 minutes. Repeat to cook remaining batches if necessary.
5. 5 While the beans are cooking, mix ranch dressing, Sriracha, and horseradish together in a bowl.
6. 6 Serve green beans with dipping sauce.

By bdweld

Ingredients

• ✓ horseradish
• jalapeno pepper
• cream cheese
• garlic powder
• paprika
• prosciutto
• apricot preserves
• water
• garlic powder
• red pepper flakes

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cut each jalapeno lengthwise. Use a spoon to scrape the seeds and membranes out of the halves. Place jalapeno halves on the prepared baking sheet.
3. 3 Combine cream cheese, horseradish, garlic powder, and paprika in a small bowl. Stuff jalapeno halves with the mixture. Wrap each jalapeno with a strip of prosciutto.
4. 4 Bake in the preheated oven until peppers are slightly softened and cheese is lightly browned, 15 to 17 minutes.
5. 5 Meanwhile whisk apricot preserves, water, garlic powder, and red pepper flakes together in a small saucepan over medium heat until thickened. Remove from heat and keep sauce warm.
6. 6 Place jalapenos on a serving platter and drizzle apricot sauce on top.

By France Cevallos

Ingredients

• ✓ horseradish
• cooking spray
• brown sugar
• shallot
• black pepper
• filet mignon steak

Instructions

1. 1 Set an oven rack about 3 inches from the heat source and preheat the oven's broiler. Lightly spray a broiler pan with cooking spray.
2. 2 Combine brown sugar, horseradish, shallot, and pepper in a small bowl.
3. 3 Place steaks on the prepared broiler pan and spread 1/2 of the brown sugar mixture over top.
4. 4 Broil in the preheated oven for 5 minutes. Turn steaks, spread remaining brown sugar mixture over top, and broil to desired degree of doneness, 5 to 9 minutes longer.

By TJ Pelt

Ingredients

• ✓ horseradish
• ham
• honey
• clove
• brown sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut ham into 1/4-inch-thick slices. Use kitchen string to tie slices back together in the shape of original ham, then place on a rack set in a roasting pan.
3. 3 Stir together honey and cloves in a small bowl until well combined; drizzle over ham.
4. 4 Bake ham in the preheated oven for 1 hour and 15 minutes, basting often with pan drippings.
5. 5 Mix together brown sugar, horseradish, and lemon juice in a medium bowl until glaze is well combined. Baste ham with glaze, allowing it to drip between slices.
6. 6 Continue baking until glaze has set, ham has browned, and an instant-read meat thermometer inserted into the center of sliced ham reads at least 140 degrees F (60 degrees C), 25 to 30 more minutes.

By pamda

Ingredients

• ✓ horseradish
• butter
• salt
• pepper
• lemon juice
• new potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture.
3. 3 Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

By numnum

Ingredients

• ✓ horseradish
• olive oil
• onion
• pizza crust
• sour cream
• potato
• swiss cheese
• prime rib
• mushroom
• green bell pepper

Instructions

1. 1 Heat oil in a skillet over medium heat; cook and stir onion until tender and lightly browned, 10 to 15 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Place pizza crust on a baking sheet or pizza stone.
3. 3 Mix sour cream and horseradish together in a bowl; spread onto pizza crust. Layer potato slices over sour cream; top with 1 cup Swiss cheese. Layer onion, prime rib, mushrooms, and green bell pepper on top; cover with remaining 1 cup Swiss cheese.
4. 4 Bake in the preheated oven until cheese is melted and crust is lightly browned, about 20 minutes.

By Lisa K

Ingredients

• ✓ horseradish
• potato
• butter
• black pepper
• sour cream
• parsley

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain; return potatoes to pot.
2. 2 Off heat, mash potatoes with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish, and parsley. Whip potatoes and place in a serving bowl.
3. 3 Melt remaining 1 tablespoon butter; pour over potatoes and serve immediately.

By CHRISTYJ

Ingredients

• ✓ horseradish
• beef short rib
• onion
• tomato sauce
• water
• cider vinegar
• white sugar
• parsley
• mustard
• salt
• black pepper

Instructions

1. 1 Place beef ribs in a large resealable plastic bag. Add onions, tomato sauce, water, vinegar, sugar, parsley, horseradish, mustard, salt, and black pepper. Squeeze excess air out of bag and seal. Marinate in refrigerator overnight or up to 24 hours, turning bag several times.
2. 2 Transfer beef and marinade to a large pot and bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender and falling off the bones, about 2 hours. Remove beef from liquid with a slotted spoon.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Arrange beef on preheated grill and cook until browned on all sides, about 10 minutes.

By Cookn Gma

Ingredients

• ✓ horseradish
• all-purpose flour
• salt
• black pepper
• egg
• water
• coconut milk
• coconut flake
• shrimp
• vegetable oil
• orange marmalade

Instructions

1. 1 Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
2. 2 Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.
3. 3 Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.
4. 4 Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

By Bill Breeze

Ingredients

• ✓ horseradish
• peach preserves
• white wine vinegar
• ginger root
• salt
• black pepper
• chicken breast

Instructions

1. 1 Combine peach preserves, vinegar, horseradish, ginger, salt, and black pepper in a microwave-safe bowl. Microwave on high until preserves are melted, stirring halfway through, 30 to 60 seconds. Cool marinade to room temperature.
2. 2 Rinse chicken breasts, pat dry, and place in a resealable plastic bag.
3. 3 Add marinade to the plastic bag, toss chicken to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 24 hours, flipping chicken occasionally.
4. 4 Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.
5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade.
6. 6 Cook on the preheated grill over indirect heat, covered, until chicken is browned and cooked through, about 30 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By mkinshella

Ingredients

• ✓ horseradish
• cola-flavored carbonated beverage
• soy sauce
• dijon mustard
• garlic
• black pepper
• sirloin steak

Instructions

1. 1 Whisk together cola, soy sauce, Dijon mustard, horseradish, garlic, and black pepper in a medium bowl until marinade is well combined; pour into a resealable plastic bag. Add steak and coat with marinade. Squeeze out excess air, seal the bag, and marinate in the refrigerator for 24 hours.
2. 2 Preheat the grill to 400 degrees F (200 degrees C).
3. 3 Remove steak from the bag and discard marinade.
4. 4 Cook steak on the preheated grill to desired doneness, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.

By kbodal

Ingredients

• ✓ horseradish
• vegetable oil
• beef chuck roast
• tomato sauce
• cranberry sauce
• mustard powder
• apple cider vinegar
• red wine

Instructions

1. 1 Heat vegetable oil in a large skillet over medium-high heat. Place beef chuck roast into the skillet and sear until browned on each side. Remove from heat and set aside. Combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar, and red wine in a large pot or dutch oven and bring to a boil over medium-high heat. Place roast into the pot and cover. Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally.
2. 2 Place roast on a large platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. Slice the roast and serve with sauce.

By The Ethical Cook

Ingredients

• ✓ horseradish
• coconut
• flour
• creole seasoning
• tilapia fillet
• cornstarch
• egg substitute
• canola oil
• apricot jam
• brown mustard

Instructions

1. 1 Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.
2. 2 Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.

By Diane Horn Talts

Ingredients

• ✓ horseradish
• beef bouillon
• water
• olive oil
• skirt steak
• salt
• artichoke heart
• red pepper
• jalapeno pepper
• carrot
• caper

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Dissolve beef boullion cube in boiling water. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with salt, and cook in the hot oil until browned on both sides, about 2 minutes per side.
3. 3 Pour the beef bouillon and 1/4 cup artichoke juice into the Dutch oven, then stir in the artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish. Bring to a boil, then cover, and place into the preheated oven. Bake until the meat has turned from red to light pink in the center, about 30 minutes.
4. 4 Remove the skirt steak from the Dutch oven, cover with foil, and keep warm. Return the Dutch oven to the stove, and simmer, uncovered, over medium-high heat until the sauce has reduced to your desired consistency, about 10 minutes. Slice the skirt steak thinly, and serve with the reduced sauce.

By Jeff

Ingredients

• ✓ horseradish
• chicken breast
• tomato vegetable juice cocktail
• celery
• steak sauce
• lemon
• worcestershire sauce
• hot pepper sauce
• brown sugar
• celery salt
• blue cheese dressing

Instructions

1. 1 Place chicken breasts into a slow cooker.
2. 2 Mix vegetable juice cocktail, celery, steak sauce, lemon juice, Worcestershire sauce, hot pepper sauce, brown sugar, horseradish, and celery salt in a bowl, stirring until brown sugar and celery salt have dissolved. Pour mixture over chicken; stir blue cheese dressing into mixture.
3. 3 Cook on Low for 8 hours.

By marlaina

Ingredients

• ✓ horseradish
• cooking spray
• chicken breast
• salt
• pepper
• orange marmalade
• rosemary

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with nonstick cooking spray.
2. 2 Season chicken breasts with salt and pepper; place in prepared dish. Combine orange marmalade, horseradish, and rosemary in a small bowl; pour over chicken.
3. 3 Bake the chicken in the preheated oven until no longer pink in the center, and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jessica Dudley

Ingredients

• ✓ horseradish
• chicken breast
• chive
• compound butter
• yellow onion
• chicken stock
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Using 2 fingers, loosen the skin on each chicken breast. Thinly slice compound butter and stuff under skin to cover as much of the chicken as possible.
3. 3 Layer onion slices on the bottom of a glass baking dish. Pour in chicken stock. Place chicken breasts on top of the onions, skin-side up. Season with salt and pepper.
4. 4 Bake in the preheated oven for 30 minutes. Start basting chicken with its juices and rotate if skin is not crisping evenly. Continue baking until chicken is no longer pink in the center and the juices run clear, about 25 more minutes, depending on the size of the chicken breasts. Baste chicken every 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Amy Campbell