Type what you have

Ingredients

• ✓ horseradish
• au jus sauce
• roast beef
• kaiser roll
• kosher salt
• caraway seed

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place rolls onto a baking sheet with the cut sides down. Brush roll tops lightly with water, then sprinkle salt and caraway seeds over top.
3. 3 Bake in the preheated oven until toasted, about 10 minutes.
4. 4 While the rolls are toasting, warm au jus sauce in a saucepan over medium heat, 3 to 5 minutes. Add roast beef and cook until heated through, 3 to 5 minutes.
5. 5 Remove rolls from the oven and transfer to serving plates. Top with warm beef and au jus sauce. Serve horseradish on the side.

By Stef

Ingredients

• ✓ horseradish
• cream cheese
• mustard
• flour tortilla
• spinach leaf
• roast beef
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream cheese, horseradish, and Dijon mustard together in a bowl until combined.
3. 3 Spread a thin layer of cream cheese mixture over each tortilla; evenly arrange spinach leaves on top.
4. 4 Top with 2 slices roast beef, then divide and sprinkle Cheddar cheese on top.
5. 5 Gently roll up tortillas, starting at one end, into tight tubes. Wrap rolls with aluminum foil or plastic wrap to keep them tight. Refrigerate at least 4 hours.
6. 6 Unwrap rolls as needed; slice into 2 or 3 pieces (or diagonally into 1-inch sections for appetizer portions).

By Tinker802

Ingredients

• ✓ horseradish
• green pea
• mayonnaise
• sour cream
• mustard
• dill weed
• black pepper

Instructions

1. 1 Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.
2. 2 In small bowl combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons dill weed. Add to peas and toss to coat. Sprinkle remaining dill over top. Cover and chill for at least 2 hours before serving.

By CHRISTYJ

Ingredients

• ✓ horseradish
• celery
• green onion
• dijon mustard
• creamy salad dressing
• hot pepper sauce
• salt
• pork roast

Instructions

1. 1 Mix the pork, celery, and green onions in a large bowl.
2. 2 Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.

By Lerie

Ingredients

• ✓ horseradish
• hawaiian bread roll
• roast beef
• swiss cheese
• butter
• onion
• brown sugar
• brown mustard
• worcestershire sauce
• garlic powder
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Spread horseradish on the bottoms of the Hawaiian bread rolls. Top each with 1 slice roast beef and 1 slice Swiss cheese, then cover with top bread rolls. Place sandwiches in the prepared baking dish.
3. 3 Melt butter in a saucepan over medium heat. Cook and stir onion, brown sugar, spicy mustard, Worcestershire sauce, and garlic powder in butter until onion is soft and translucent, about 5 minutes. Pour over sandwiches and sprinkle rolls with poppy seeds. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven until heated through, about 25 minutes. Remove foil and continue baking until tops are lightly browned, about 10 minutes.

By Ellie Wolfenson

Ingredients

• ✓ horseradish
• beet
• salt
• black pepper
• vegetable oil
• tofu
• apple
• yogurt
• maple syrup

Instructions

1. 1 Place beets into a large pot, cover with cold, lightly salted water, and bring to a boil. Reduce heat, cover, and simmer until beets are soft and can easily be pierced with a fork, about 40 minutes. Drain and rinse under cold water. Peel and cut into cubes.
2. 2 Heat oil in a skillet over medium heat. Cook and stir smoked tofu until hot, 2 to 3 minutes. Combine tofu, beets, and apple in a bowl.
3. 3 Mix yogurt, horseradish, and maple syrup in a small bowl and season with salt and pepper. Pour over salad and mix well. Let stand until flavors combine, about 15 minutes.

By francesca

Ingredients

• ✓ horseradish
• beef top sirloin roast
• salt
• pepper
• vegetable oil
• all-purpose flour
• beef broth
• balsamic vinegar
• kummelweck roll

Instructions

1. 1 Season beef with salt and black pepper.
2. 2 Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
3. 3 Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
4. 4 Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

By John Mitzewich

Ingredients

• ✓ horseradish
• egg
• mayonnaise
• sour cream
• bacon bits
• dijon mustard
• red onion
• paprika
• salt
• pepper

Instructions

1. 1 Mix eggs, mayonnaise, sour cream, bacon bits, Dijon, horseradish, onion, paprika, salt, and pepper together in a bowl until well combined. Serve immediately, or refrigerate until ready to serve.

By WebsByMegan

Ingredients

• ✓ horseradish
• ground turkey
• onion
• egg substitute
• basil
• garlic
• soy sauce
• black pepper
• whole wheat hamburger bun
• lettuce
• tomato

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine ground turkey, onion, egg substitute, basil, garlic, horseradish, soy sauce, and black pepper in a bowl; form into 4 patties.
3. 3 Cook on the preheated grill until no longer pink in centers and juices run clear, about 6 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
4. 4 Serve patties on buns with lettuce and tomato.

By hhummel

Ingredients

• ✓ horseradish
• red potato
• celery
• yellow onion
• bacon
• yellow pepper
• mayonnaise
• yellow pepper juice
• mustard
• lemon juice
• creole seasoning

Instructions

1. 1 Place potatoes in a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain and cool. Slice potatoes; transfer to a large bowl. Set aside.
2. 2 Add celery, onion, bacon, and pepper rings to a large skillet; cook and stir until bacon is brown and celery begins to soften, about 10 minutes.
3. 3 Combine mayonnaise, pepper brine, mustard, horseradish, lemon juice, and Creole seasoning in a bowl until dressing is well blended.
4. 4 Stir celery mixture and dressing into potatoes to coat. Refrigerate before serving for 30 minutes.

By FrankenStein

Ingredients

• ✓ horseradish
• white wine vinegar
• dijon mustard
• salt
• black pepper
• olive oil
• cabbage
• red onion
• carrot
• rye bread
• dijon mustard
• corned beef

Instructions

1. 1 Prepare coleslaw: whisk vinegar, Dijon, horseradish, salt, and pepper together in a large bowl. Continue to whisk while adding oil in a stream; whisk until dressing has emulsified.
2. 2 Add cabbage, onion, and carrots to the dressing; toss until well combined. Cover and chill in the refrigerator, 8 hours to overnight.
3. 3 Prepare sandwiches: spread each bread slice with mustard. Lay 5 slices on a work surface. Arrange coleslaw and corned beef over top, cover with remaining bread slices. Press together firmly, cut, and serve.

By TJ Lombard

Ingredients

• ✓ horseradish
• elbow macaroni
• mayonnaise
• celery
• sweet pickle relish
• salad shrimp
• ketchup
• white wine vinegar
• onion
• green bell pepper
• parsley
• celery seed
• hot pepper sauce
• chili powder
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well.
2. 2 Combine mayonnaise, celery, relish, shrimp, ketchup, vinegar, onion, bell pepper, parsley, horseradish, celery seed, hot pepper sauce, chili powder, salt, and black pepper in a medium-sized bowl. Fold macaroni into mixture. Cover and chill at least 3 hours before serving.

By Becky Wergers

Ingredients

• ✓ horseradish
• olive oil
• rice vinegar
• brown sugar
• boysenberry jam
• spinach leaf
• boysenberry
• almond

Instructions

1. 1 Make the dressing by combining the olive oil, horseradish, rice vinegar, brown sugar, and boysenberry jam in a blender. Blend until smooth.
2. 2 Place the spinach in a large bowl. Drizzle the dressing over the spinach and toss until leaves are evenly coated. Sprinkle boysenberries and almonds over top of the salad; serve immediately.

By PatiO

Ingredients

• ✓ horseradish
• egg
• celery
• green onion
• mayonnaise
• dijon mustard
• mustard
• paprika

Instructions

1. 1 Mash hard-boiled eggs in a salad bowl with a fork. Stir celery and green onion into mashed egg. Mix reduced-fat mayonnaise, Dijon mustard, yellow mustard, and horseradish into egg mixture until thoroughly combined. Adjust amounts of Dijon mustard and horseradish to taste. Stir in paprika. Refrigerate egg salad until chilled.

By nutsforchocolate

Ingredients

• ✓ horseradish
• beet
• water
• white vinegar
• caraway seed
• sugar
• onion
• clove
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Wash beets and trim off greens. Bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender. Remove from heat, drain, and peel and slice when cool.
2. 2 In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.

By CHRISTYJ

Ingredients

• ✓ horseradish
• beet
• red onion
• cucumber
• yogurt
• mayonnaise
• red wine vinegar
• mustard
• dill weed
• salt
• black pepper

Instructions

1. 1 Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
2. 2 Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
3. 3 In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.

By Erin Gionet

Ingredients

• ✓ horseradish
• potato
• sour cream
• mayonnaise
• red onion
• celery
• white vinegar
• parsley
• dill weed
• sugar
• salt
• black pepper
• egg
• bacon

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool.
2. 2 Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.

By jandeli

Ingredients

• ✓ horseradish
• cabbage
• carrot
• celery
• apple cider vinegar
• white sugar
• salt
• black pepper
• mayonnaise
• mustard
• parsley
• celery seed
• onion powder
• mustard

Instructions

1. 1 Combine cabbage, carrots, and celery in a large bowl. Whisk vinegar sugar, salt, and pepper together in a small bowl; pour over cabbage and stir until well coated. Refrigerate cabbage mixture for 15 minutes.
2. 2 Mix mayonnaise, horseradish, and mustard together in a bowl; stir into cabbage mixture. Add parsley, celery seed, onion powder, and mustard; mix well. Refrigerate until chilled, at least 30 minutes.

By Emily Schweiss

Ingredients

• ✓ horseradish
• ✓ horseradish
• cream
• sour cream
• sweet hot mustard
• garlic basil spread
• olive oil
• onion
• marsala wine
• mushroom
• kalamata olive
• garlic
• rosemary
• red pepper flake
• hoagie bun
• romaine lettuce
• cherry tomato
• asiago cheese
• feta cheese
• kosher salt
• black pepper
• italian seasoning
• rosemary
• garlic
• onion
• lemon pepper
• leg of lamb
• lemon
• olive oil
• red wine
• worcestershire sauce
• white wine
• chicken stock
• garlic
• bay leaf
• caper
• anchovy

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
3. 3 Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
4. 4 Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
5. 5 Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
6. 6 Increase oven temperature to 500 degrees F (260 degrees C).
7. 7 Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
8. 8 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
9. 9 Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
10. 10 Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

By Allrecipes

Ingredients

• ✓ horseradish
• sour cream
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.

By Jandeebee

Ingredients

• ✓ horseradish
• mayonnaise
• dijon mustard
• worcestershire sauce

Instructions

1. 1 Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together until smooth.

By sanzoe

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
• heavy cream
• white pepper
• hot pepper sauce

Instructions

1. 1 Whisk the cream in a mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Season with the white pepper, hot sauce, and horseradish. Stir to combine.

By FOKLMEMBER

Ingredients

• ✓ horseradish
• bluefish
• cream cheese
• dijon mustard

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

Ingredients

• ✓ horseradish
• process cheese spread
• worcestershire sauce
• mustard
• garlic powder

Instructions

1. 1 Mix cheese spread, horseradish, Worcestershire sauce, dry mustard, and garlic powder in a mixing bowl.
2. 2 Refrigerate 8 hours to overnight.

By Wick of Twizt

Ingredients

• ✓ horseradish
• sour cream
• chive
• lemon juice
• cayenne pepper

Instructions

1. 1 Stir together sour cream, horseradish, chives, lemon juice, and cayenne pepper in a small bowl until well combined. Cover and chill in the refrigerator for at least 2 hours before serving.

By John Mitzewich

Ingredients

• ✓ horseradish
• apricot preserves
• mustard
• black pepper
• cream cheese

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

Ingredients

• ✓ horseradish
• mayonnaise
• white wine vinegar
• salt
• garlic powder

Instructions

1. 1 Combine mayonnaise, horseradish, vinegar, salt, and pepper in the bowl of a mini food processor or blender cup. Pulse a few times until mixed, about 10 seconds, scraping down the sides of the bowl halfway through.

By France Cevallos

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