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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

Vegetable Curry Samosas
Dinner Indian

Vegetable Curry Samosas

4.0

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Heat oil in a large frying pan over medium heat. Add onion, curry powder, mustard seeds, and cumin seeds; cook for 3 minutes. Add broth and potatoes; cook until tender, 3 to 5 minutes. Add carrot and peas, cook 2 minutes more. Remove from heat and allow filling to cool.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  3. 3 Roll puff pastry out on a work surface and cut into 16 thin rounds. Place 2 to 3 tablespoons of filling on each round. Cover edges of pastry with beaten egg and press edges together using a fork to close. Place samosas on the prepared baking sheet.
  4. 4 Bake in the preheated oven until pastry is puffed and golden brown, 12 to 15 minutes.
  5. 5 While samosas are baking, combine mayonnaise, sour cream, sugar, lemon juice, horseradish, curry powder, salt, and pepper in a bowl. Cover and refrigerate sauce until needed. Serve with samosas.

By allcooker

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

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

Tangy Cranberry Sauce

Tangy Cranberry Sauce

4.6

Prep
5 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place cranberries and water in a medium saucepan. Over high heat, cook until the cranberries burst.
  2. 2 Lower heat to simmer. Stir in sugar. Continue cooking 15 minutes.
  3. 3 Allow mixture to cool. Stir in horseradish. Chill in the refrigerator until serving.

By Lorraine Friberg

Horseradish Sauce II

Horseradish Sauce II

4.6

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Pour cream into the container of a blender. Blend on low speed for a minute to thicken slightly. Add blue cheese gradually, then add horseradish and mustard, and blend well. Pour into small sterile jars, and refrigerate for up to one week to blend flavors together.

By Eddie C Jordan

Tangy Pineapple Marmalade

Tangy Pineapple Marmalade

Prep
15 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Peel, core, and cut the pineapple into 1-inch chunks. You should have about 5 cups of fruit. Place the pineapple chunks into the bowl of a food processor and pulse until you reach a texture that would be equivalent to roughly shredded.
  2. 2 Combine pineapple, sugar, lime juice, and lime zest in a deep saucepan. Bring to a rolling boil over medium heat. Reduce heat to medium-low, and cook, stirring frequently to avoid sticking, until most of the juice has evaporated, and you reach a marmalade consistency, 50 to 60 minutes. Stir in the horseradish, and if necessary, adjust seasoning to suit your taste.
  3. 3 Allow marmalade to completely cool and store in the fridge in a covered jar. The marmalade will firm up as it chills.

By lutzflcat

Horseradish Pork Chops
Dinner

Horseradish Pork Chops

4.3

Prep
5 min
Cook
45 min
Total
50 min

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

Cheesy Horseradish Omelet
Breakfast

Cheesy Horseradish Omelet

3.9

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 In a medium bowl, whisk together the eggs and herb seasoning blend.
  2. 2 Place a lightly greased skillet over medium-high heat. When hot, pour the egg mixture in, and turn the skillet to coat evenly. Cook until almost done, then flip over. Spread the top with horseradish and sprinkle with Cheddar and Parmesan cheeses. Continue to cook until the bottom is no longer raw. Fold in half and transfer to a plate for serving.

By JLLYBEAN24