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Easy Horseradish Aioli
Pantry American

Easy Horseradish Aioli

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Stir together mayonnaise, horseradish, and garlic granules in a small bowl. Season with salt to taste.
  2. 2 Place in a serving dish and sprinkle with chopped parsley. Refrigerate for at least 30 minutes before serving.
  3. 3 Serve with lemon slices, if desired. Keeps in the refrigerator in an airtight container for up to 5 days.

By Bibi

Alabama-Style White Barbecue Sauce
Pantry American

Alabama-Style White Barbecue Sauce

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine mayonnaise, vinegar, horseradish, lemon juice, mustard, black pepper, salt, cayenne pepper, and garlic powder together in a bowl.
  3. 3 Whisk together thoroughly until creamy and smooth.
  4. 4 Cover and refrigerate until ready to use.
  5. 5 Enjoy!

By John Mitzewich

Big Bob Gibson's White BBQ Sauce Copycat
Pantry American

Big Bob Gibson's White BBQ Sauce Copycat

4.2

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Stir mayonnaise, vinegar, sugar, lemon juice, horseradish, salt, black pepper, and cayenne pepper together in a bowl until smooth. Slowly stream water into the sauce, increasing the amount until you reach your desired consistency.

By sanjose_hockey

Smoked Trout Schmear
Pantry American

Smoked Trout Schmear

4.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.

By John Mitzewich

Best Homemade Chow Chow
Pantry American

Best Homemade Chow Chow

4.8

Prep
60 min
Cook
20 min
Total
320 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine green tomatoes, onions, bell peppers and salt in a large stockpot; mix well, cover, and refrigerate for 4 hours to overnight.
  3. 3 Drain green tomato mixture; add hot chile peppers, vinegar, sugar, and horseradish. Wrap cinnamon, allspice, and cloves in cheesecloth or a porous bag; add to tomato mixture.
  4. 4 Bring tomato mixture to the boil over medium heat and simmer until vegetables are tender, stirring often, about 15 minutes. Remove from heat.
  5. 5 Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.
  8. 8 Store any opened jars of chow chow in the refrigerator for up to 3 months.

By SLT

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

Slam Dunk Coconut Shrimp Dipping Sauce

Slam Dunk Coconut Shrimp Dipping Sauce

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix apricot preserves and horseradish in a bowl; stir in pineapple. Cover and refrigerate until ready to serve.

By SHORECOOK

Frozen Horseradish Sauce

Frozen Horseradish Sauce

4.5

Prep
5 min
Cook
120 min
Total
125 min

Instructions

  1. 1 In a medium bowl combine the drained horseradish with the sugar, salt and mayonnaise. Fold in the whipped heavy cream.
  2. 2 Freeze the mixture in a freezer-weight plastic container for at least 2 hours. Set out 15 minutes before serving.

By FOXMOORQHS

Dipping Sauce for Coconut Shrimp

Dipping Sauce for Coconut Shrimp

4.7

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Whisk orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.

By abcd1234

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

Candied Kielbasa

Candied Kielbasa

4.5

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 In a slow cooker combine the sugar, ketchup and horseradish. Add the sausage, and mix well. Cook on High until it starts to boil. Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour.

By BUCHKO