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Pati's Spinach and Boysenberry Salad
Lunch

Pati's Spinach and Boysenberry Salad

5.0

Prep
15 min
Cook
Total
15 min

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

Yummy and Easy Egg Salad
Lunch

Yummy and Easy Egg Salad

3.9

Prep
15 min
Cook
Total
45 min

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

Beef on Weck
Lunch American

Beef on Weck

4.5

Prep
10 min
Cook
10 min
Total
20 min

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

Roast Beef Horseradish Roll-Ups
Lunch American

Roast Beef Horseradish Roll-Ups

4.3

Prep
20 min
Cook
Total
260 min

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

German-Style Beet Salad
Lunch

German-Style Beet Salad

4.2

Prep
10 min
Cook
20 min
Total
150 min

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

Creamy Beet Salad
Lunch

Creamy Beet Salad

4.3

Prep
60 min
Cook
Total
180 min

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

Sweet Pea and Dill Salad
Lunch American

Sweet Pea and Dill Salad

4.2

Prep
10 min
Cook
10 min
Total
140 min

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

Horseradish Potato Salad
Lunch

Horseradish Potato Salad

4.5

Prep
20 min
Cook
25 min
Total
45 min

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

Horseradish Mustard Slaw
Lunch

Horseradish Mustard Slaw

4.3

Prep
15 min
Cook
Total
60 min

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

Nippy Pork Salad
Lunch American

Nippy Pork Salad

4.7

Prep
15 min
Cook
Total
255 min

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

Hawaiian Roll Roast Beef and Cheese Sandwiches
Lunch American

Hawaiian Roll Roast Beef and Cheese Sandwiches

4.7

Prep
15 min
Cook
40 min
Total
55 min

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

Beet Salad with Apple and Tofu
Lunch American

Beet Salad with Apple and Tofu

5.0

Prep
20 min
Cook
45 min
Total
80 min

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

Chef John's Beef on Weck Sandwiches
Lunch American

Chef John's Beef on Weck Sandwiches

4.9

Prep
10 min
Cook
20 min
Total
30 min

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

Basil Turkey Burgers
Lunch American

Basil Turkey Burgers

4.2

Prep
15 min
Cook
15 min
Total
30 min

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

Benno's Bacon Potato Salad
Lunch American

Benno's Bacon Potato Salad

4.8

Prep
20 min
Cook
30 min
Total
80 min

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

Corned Beef and Coleslaw Sandwiches
Lunch American

Corned Beef and Coleslaw Sandwiches

Prep
20 min
Cook
Total
500 min

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

Mom's Shrimp Macaroni Salad
Lunch American

Mom's Shrimp Macaroni Salad

4.4

Prep
15 min
Cook
15 min
Total
210 min

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

Lamb Grinder
Lunch Mediterranean

Lamb Grinder

5.0

Prep
60 min
Cook
115 min
Total
175 min

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

Horseradish Beets (Chrin)
Dinner European

Horseradish Beets (Chrin)

4.2

Prep
10 min
Cook
Total
10 min

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

Stuffed Baby Yorkies
Dinner European

Stuffed Baby Yorkies

4.3

Prep
15 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Whisk eggs, milk, flour, and salt together in a mixing bowl until mixture is smooth and glistening. Set aside to rest for 20 minutes.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C).
  3. 3 Meanwhile, place 1 tablespoon oil in each cup of a muffin pan. Place the pan in the oven while batter is resting.
  4. 4 Whisk batter briefly. Remove the pan from the oven, and immediately fill each cup 3/4 full with batter. The oil should be sufficiently hot so the batter sizzles and begins cooking. Spoon about 1 teaspoon roast beef and 1 teaspoon horseradish into each cup's center.
  5. 5 Immediately return pan to the oven, and bake until puffed and golden, about 12 minutes. Remove Yorkshire puddings from the pan and drain on a plate lined with paper towels. Serve hot with prepared au jus.

By AvelaineS

Blazing Brisket
Dinner European

Blazing Brisket

4.4

Prep
60 min
Cook
240 min
Total
780 min

Instructions

  1. 1 Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
  2. 2 In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
  3. 3 Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
  4. 4 While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.

By MATTBLOOM

Sarah's Slow-Cooker Corned Beef and Cabbage
Dinner European

Sarah's Slow-Cooker Corned Beef and Cabbage

4.5

Prep
25 min
Cook
450 min
Total
475 min

Instructions

  1. 1 Place the corned beef into the bottom of a large slow cooker.
  2. 2 Scatter the pickling spice over the brisket.
  3. 3 Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
  4. 4 Pour the stout beer into the slow cooker. Add enough hot water to the slow cooker to cover the brisket by at least 1 inch.
  5. 5 Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
  6. 6 Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
  7. 7 Remove 1 cup of the liquid in the slow cooker; pour into a small pot over medium heat. Cook the liquid until the volume is reduced by about half, about 10 minutes. Transfer the reduced liquid to a small bowl; stir the horseradish and sour cream into the liquid to make a sauce.
  8. 8 Submerge the cabbage wedges in the liquid remaining in the slow cooker; cook until the cabbage softens yet retains some crispiness, 20 to 30 minutes. Remove the cabbage to a platter. Ladle remaining liquid from the slow cooker into a bowl.
  9. 9 Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.

By SarahLayne

Hamburger Stroganoff
Dinner European

Hamburger Stroganoff

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Cook ground beef, mushrooms, onion, and garlic in a large nonstick skillet over medium-high heat until beef is browned and crumbly, 6 to 8 minutes.
  3. 3 Add flour; cook and stir until combined, about 2 minutes. Stir in broth, condensed soup, Worcestershire sauce, pepper, and salt; bring to a boil. Reduce the heat and simmer, stirring occasionally, until flavors blend, about 15 minutes.
  4. 4 When you reduce the heat, bring a large pot of lightly salted water to a boil. Add noodles, return to a boil, and cook, uncovered and stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and keep warm.
  5. 5 Mix sour cream and horseradish together in a bowl. Stir into beef mixture and cook until hot, about 5 minutes. Serve over noodles.

By Linzie Smith

Bavarian Kohlrabi Soup
Dinner European

Bavarian Kohlrabi Soup

4.2

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Combine kohlrabi, cabbage, carrots, red bell peppers, green bell peppers, green beans, and parsley in a stockpot. Pour enough chicken broth over the vegetables to cover; bring to a simmer over medium heat and cook until vegetables are tender, about 20 minutes. Season with sugar, paprika, salt, and black pepper. Top with sour cream and horseradish.

By Coffey, M