Main Dishes

Number of Servings: 2

Ingredients:
1 Jar Horseradish sauce
1 1/2 Lb. Chilean Sea bass
1/2 Cup Breadcrumbs
1 Chopped Shallot
1 Cup White wine
3 Tbsp. Olive oil for frying
Salt and pepper to taste

Instructions:
Rinse fish and pat dry. In a bowl, empty horseradish sauce and in another bowl prepare breadcrumbs. Dip fish into sauce, then into crumbs and then again into sauce. Heat oil and fry fish for 2 minutes on each side, (carefully turning the fish). Remove fish and place on plate. Remove oil from frying pan, return to heat. Add chopped shallot and saut³ for 2 minutes. Add wine, bring to boil let it reduce to half. Return the fish, cover and let fish heat in sauce for 2 to 3 minutes. Remove from heat and serve.

Number of Servings: 6

Ingredients:
1 Large Precooked barbecued chicken (from the grocery store is fine)
1 C. Chopped dried apricots
½ C. Sour cream
4 Tbsp. Honey mustard
1 Tbsp. Prepared horseradish
Dash salt, dash white pepper, and dash black pepper

Instructions:
Separate the chicken meat from the skin and bones (discard skin and bones). Chop the chicken meat into bite-size pieces. In a medium bowl, mix the chicken meat with chopped apricots, sour cream, honey mustard and prepared horseradish. Season with salt and pepper. Serve.

Number of Servings: 4

Ingredients:
1/3 C. Mayonnaise
2 Tbsp. Horseradish
8 Flour tortillas
8 Slices American cheese
1 Lb. Deli shaved roast beef

Instructions:
In a small dish, mix mayonnaise and horseradish together. Set aside. Separate roast beef slices and pile loosely on a microwave-safe plate. Microwave on medium for 30 seconds at a time until beef is hot, but not overcooked. Let sit in microwave. Place a slice of cheese in the center of each tortilla. Divide the roast beef equally by loosely placing on top of each cheese slice. Divide and spread the mayonnaise/ horseradish mixture evenly on top of each roast beef tortilla. Roll the tortillas up tightly and place seam side down on a large microwave-safe plate. Heat in microwave very slightly just so the tortillas are warm and cheese is slightly melted – approximately 20 seconds on medium. Serve 2 per person.

Number of Servings: 1

Ingredients:
2 Tablespoons Butter
2 Tablespoons Flour
1 Cup Milk
3 Tablespoons Horseradish — (prepared white)
2 Tablespoons Sour Cream
1 Teaspoon Sugar
1 Teaspoon Dijon Mustard
1 Teaspoon White Wine Vinegar
Salt And Pepper
Chicken Breast Halves — with bone

Instructions:
Preheat oven to 350.
In a medium-size saucepan, melt butter over medium heat. Stir in flour and cook, stirring, for 1 minute without browning. Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes. Stir in horseradish, sour cream, sugar, mustard, and vinegar. Season with salt and pepper to taste. Arrange chicken breasts, skin side up, in a baking dish. Spoon half the horseradish sauce over chicken. Bake 45 minutes until chicken is tender. Broil chicken for 5 minutes to brown. Reheat remaining sauce and serve over chicken.

Number of Servings: 2

Ingredients:
2 Salmon filets
2 Tbs. Lemon Juice
1 Tbs. Worchester Sauce
1 Tbs. Mayonnaise
1 Tsp. Horseradish
S & P to taste
Paprika
Preheat oven to 400 degrees

Instructions:
Rinse filets and pat dry. In baking dish combine lemon juice and Worchestersauce – add salmon and coat both sides with mixture. Add salt and pepper to taste. Combine mayonnaise and horseradish, mix well and spread over top of salmon filets, coating well.
Sprinkle paprika over filets. Cover dish with foil. Bake in 400 degree oven for ten minutes. Uncover and continue baking for 4 more minutes.

Number of Servings: 20+

Ingredients:
1 6-8lb Beef Brisket (size of Brisket may vary-may use two)
For Sauce:
1 Large Onion
1 cup Ketchup
1/2 Jar Horseradish
3 cloves Garlic chopped (or garlic from jar)
1 Jar Instant Beef Boullion Granules
2 Cups Water

Instructions:
Combine all ingredients for sauce(if needed, double sauce so that it covers the meat completely) Put meat into a deep baking pan, pour sauce over meat.
SEAL TIGHTLY WITH ALUMINUM FOIL Bake at 325° for 1 hour per pound Serve as is(meat will be very tender) or cool and slice, then return to juices and refrigerate. Perfect to reheat the next day for GREAT BBQ-Beef sandwiches.

Number of Servings: 4

Ingredients:
4 boneless chicken breasts
1/3 C. prepared horseradish
5 Tbsp. soy sauce
Salt and pepper to taste
Instructions:

Place chicken in a large casserole dish. In a separate mixing bowl, whisk together horseradish, soy sauce and salt and pepper to taste. Pour mixture over chicken, making sure each piece is coated evenly. Cover chicken, place in refrigerator and allow to chill for 30 minutes to an hour. Once chilled, remove chicken and place on a BBQ grill, which has been heated on a medium low setting. Allow chicken to cook through.

Number of Servings: 4

Ingredients:
8 Slices Rye bread
Horseradish sauce
1/2 Lb. Sliced cooked beef
4 Slices Swiss cheese
4 Slices of tomato
8 Tbsp. French fried onions

Instructions:
For each sandwich, spread bread with horseradish sauce, add beef, onions, cheese, tomato and top with other slice of bread.

Number of Servings: 8-10

Ingredients:
1 4-4.5 pound beef brisket
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/4 teaspoon red pepper
8 oz sour cream
2 Tablespoons horseradish

Instructions:
Begin the day before serving. Place brisket in a large, flat baking pan with the fat side down. Mix together salt, garlic powder, white and red peppers and sprinkle over the meat. Cream together the sour cream and horseradish and coat the meat with this mixture. Let marinade overnight. When ready to cook, preheat oven to 300 degrees. Turn brisket over in pan so that fat side is up. Cover pan with foil. Bake four hours. Slice thin across the grain and serve.

Number of Servings: 6

Ingredients:
1 C. Breadcrumbs
2 Lb. Ground hamburger meat (can substitute pork or veal for ½ hamburger)
2 Eggs, slightly beaten
1 Medium Onion, sliced
1 C. Salsa or chili sauce
1 Tsp. each of garlic powder and celery seed
2 Tbsp. each of horseradish, mustard (dry or wet) and Worcestershire sauce
1 Pinch salt and ground pepper

Instructions:
Combine all ingredients. Place into a loaf pan or shape into a loaf on a baking sheet. Bake at 400ºF for an hour. Drain, cool and serve.

Number of Servings: 12

Ingredients:
1 Lb. Sausage meat
2 C. Tomato, chopped
3 Oz. Prepared horseradish
36 Eggs, large
1/3 C. Milk
3 Tbls. Margarine
Garnish
12 Celery stalks
24 Tomato wedges
2 Oz. Prepared horseradish

Instructions:
Saute and crumble sausage; remove from heat and drain well. Add tomatoes and horseradish and set aside. Beat together the eggs and milk. Melt the margarine in a large saut¹ pan and add the egg mixture and sausage. Scramble until eggs are firm. Place in 12, 8-Oz. shallow dishes and garnish each with celery, tomatoes and a dollop of horseradish.

Ingredients:
24 Short ribs, 3 oz. each
3 Tbs.Salt
1 Tbs. Black pepper
1 Tbs.Garlic powder
2 Tsp. Paprika
4 Tbs. Vegetable oil
2 C. Barbecue sauce
1½ C. Chicken stock or water

Instructions:
Combine salt, pepper, garlic powder and paprika. Rub on short ribs to season. Heat oil in large sauté pan over medium-high heat. Sear all sides of ribs (eight at a time) making sure not to overload pan. Place seared ribs in suitable size baking dish. Mix barbecue sauce and chicken stock or water and pour over ribs, covering 2/3 with liquid. Bake in 325o oven for three hours — turning ribs every hour — until fork tender. Reserve braising liquid. Serve with Horseradish-White Bean Sauce.

Number of Servings: 6

Ingredients:
1 StickCinnamon
8 WholeCloves
2 Allspice berries
8 Peppercorns
1 Tsp.Thyme
3 Turkey thighs (14-16 Oz. each), boned, rolled and tied
Seasoned flour, as needed
1 Bay leaf
1/2 StickMargarine
1 C.Whole cranberry sauce
1/2 C. Prepared horseradish
1 C.Chicken
stockSalt and ground white pepper to taste

Instructions:
Tie cinnamon stick, whole cloves, allspice, peppercorns, thyme, bay leaf in cheesecloth bag. Dredge turkey thighs in seasoned flour and brown well in large pan in melted margarine. Add cheesecloth bag and remaining ingredients, cover and cook in 350º oven until tender (1-¼ hours). Remove cheesecloth bag. Slice things and serve over noodles or spetzles with resulting horseradish-cranberry sauce and accompany with boiled carrots in dill-flavored butter.

Number of Servings: 4

Ingredients:
1/4 lb. bacon 1 lg. onion, chopped & sauteed 6 eggs, beaten
2 cups boiled potatoes, cubed & browned in bacon drippings.
3 Tablespoons Horseradish (or more to taste)
Salt & pepper if desired.

Instructions:
Brown the bacon until crisp. Set aside. Brown onion & potatoes in drippings. Add beaten eggs w/ horseradish to skillet, cook until done. Garnish with bacon & serve with ketchup & a sprig of parsley.

Number of Servings: 5

Ingredients:
1¼ Pounds Shrimp
½ Pound Crabmeat, flakes (imitation works fine)
4 Tbs. Margarine
2 Tbs. Prepared horseradish
½ C. White wine
1½ Tsp. Basil
1 Tsp. Minced garlic and thyme
½ Tsp. Black, white and red pepper
4 C. Cooked rice
1 C. Diced green onions

Instructions:
In large saucepan over medium heat, combine and simmer margarine, horseradish, wine and remaining spices. Add shrimp and crabmeat and cook until shrimp is bright pink. Remove from heat, add green onions and mix well. Serve over rice.

Number of Servings: 4

Ingredients:
2 (12-oz.) cube steaks
4 Tbsp. butter
½ C. finely chopped onion
1/3 C. dry vermouth
½ C. whipping cream
2 Tbsp. horseradish

Instructions:
Season steaks with salt and pepper. In a heavy grill pan or skillet; melt half the butter over medium high heat. Cook steaks until brown on each side. Transfer steaks to a serving platter and cut each in half. Cover platter with aluminum foil to keep warm. Melt remaining butter in same skillet over medium high heat. Add onion; sauté until soft and clear. Add vermouth and bring to a boil. Let boil about 30 seconds or until the mix is slightly reduced. Stir in cream and horseradish. Reduce heat to medium low. Simmer until sauce is slightly thickened (about 1 minute). Spoon sauce over steaks and serve.

Number of Servings: 4

Ingredients:
1/2 Lb. Cooked roast beef sliced or chipped (from deli)
1 1/2 Tbsp. Horseradish cream (sauce)
1/4 Cup Mayonnaise (regular or light)
1 Can Condensed cheddar cheese soup
6 Sliced Crisp bacon

Instructions:
Cook bacon till crisp. In meantime, mix soup, mayonnaise and horseradish cream (sauce) in medium saucepan till smooth and heated through. Add beef and heat thoroughly. Crumble bacon and add to mixture. Serve on buns or rolls (onion or potato buns toasted.)

Number of Servings: 1

Ingredients:
¼ C. grated bleu cheese
1 Tbsp. horseradish
1 tsp. chopped cilantro
1 (8-oz.) prime top sirloin
5 Lb. mesquite charcoal

Instructions:
Bring bleu cheese, horseradish and cilantro to room temperature. Start mesquite charcoal in grill using safe methods. In a stainless steel bowl, mix previous ingredients well. Let mixture sit at room temperature. Cook the prime sirloin over the mesquite grill until temperature desired. Place mixture on top of the sirloin and press down with your hand to avoid loose pieces of the mixture from falling into the grill. Let the sirloin rest for 3 to 5 minutes on the edge of the grill with the least amount of heat.

Number of Servings: 1

Ingredients:
1 Boneless, skinless chicken breast
1 Onion roll
2 Slices Tomato
1 Lettuce Leaf
1 Tbsp. Horseradish
Salt/pepper

Instructions:
Preheat oven to 350º. Place chicken in shallow glass baking dish season with salt and pepper to taste. Bake until no longer pink, approximately 30 minutes. Please note the chicken should reach 160º. Remove chicken from pan to cool slightly. Meanwhile toast the roll in a toaster. When it is toasted put the horseradish on the bottom. Add chicken then lettuce and tomato and top with bun.

Number of Servings: 8

Ingredients:
8 Boneless, skinless chicken breast halves
2 Cans Cream of chicken soup
3 Tbsp. Prepared horseradish
1 Tsp. Hickory smoke flavoring
2 Cups Sour cream

Instructions:
Preheat oven to 300º F. Lay chicken breast halves in a single layer in a large baking dish (9×13 or larger). Mix remaining ingredients well, and completely cover chicken with mixture. Bake for 1 1/2 to 2 hours. Serve with noodles or rice.

Ingredients:
1Chicken, about 3-4 Lbs., cut into pieces
1/2 C. Horseradish
1 Tsp .Grated lemon peel
2 Tsp. Freshly ground pepper
1 Tsp. Crushed allspice berries (optional)
1/4 C. Unsalted butter
½ Pound Thinly sliced, cooked roast beef

Instructions:
Place chicken pieces in a shallow glass or ceramic dish. In a small bowl, combine the horseradish, lemon peel, pepper and allspice. Spoon this mixture over the chicken pieces and toss to coat. Cover and let stand for 4 hours.
Remove chicken from marinade and grill over hot coals in a covered grill, basting often with butter and turning frequently, until juices run yellow when pricked with a fork.

Number of Servings: 4

Ingredients:
4 Tbs. Prepared horseradish
2 Oz. Sharp cheddar cheese, shredded
2 Egg whites, stiffly beaten
8 Slices Sourdough bread

Instructions:
Combine first four ingredients and spread evenly on four slices of bread and broil until cheese is melted. Serve open face with second bread slice and favorite sandwich garnish on the side.

Number of Servings: 1

Ingredients:
1 (8-oz.) Chilean sea bass
¼ C. plain breadcrumbs
2 Tbsp. horseradish
2 Tbsp. fresh ginger
1 tsp. salt
1 tsp. black pepper
2 Tbsp. fresh cilantro
1 whole egg
Flour to dredge

Instructions:
Mix all ingredients together except flour, egg and sea bass. Season bass with salt and pepper. Dredge in flour and dip in egg. Dredge in breadcrumb mix. In a hot sauté pan, sear crumb side of fish and finish in a 350º oven until fish is done.

Number of Servings: 4

Ingredients:
1/3 C. Sour cream
2 Tbs. Mayonnaise
1½ Tbs. Prepared horseradish
4 Kaiser or onion rolls, split
4 Lettuce leaves
2 Tomatoes, sliced
½ Pound Thinly sliced, cooked roast beef

Instructions:
Combine first three ingredients; stir well. Spread two tablespoons sauce over top and bottom halves of each roll. Line bottom half with lettuce, top with 2 tomato slices and 2 ounces roast beef, and top half of roll. Wrap in plastic and chill.

Number of Servings: 4 – 6

Ingredients:
1/2 of a pound package of macaroni or medium shells, uncooked. ( I prefer the shells )
1 10-oz package of frozen shrimp, thawed & drained.
1 1/2 cups of chopped celery.
1 small cucumber, sliced.
2/3 cups of mayonnaise.
1/3 cup of sour cream.
3 tablespoons of horseradish sauce, or more if you prefer.
1 tablespoon of grated onion.

Instructions:
Prepare macaroni or shells according to the package.
Then drain. Combine the pasta, shrimp, celery, and cucumber in a large bowl. Blend the mayonnaise, sour cream, horseradish sauce, and onion in a small bowl. Add this mixture to the pasta and toss to coat. Cover and chill thoroughly. Toss again before serving.

Number of Servings: 2

Ingredients:
1 Can (9¼ Oz.) Tuna, drained
2/3 C. Mayonnaise
¼ C. Prepared horseradish
1 Stalk Celery, diced
2 Tbs. Parmesan cheese, grated
2 Tbs. Onion, chopped fine
2 Tbs. Sweet pickle relish

Instructions:
Mix all ingredients together. Cover and refrigerate for one hour. Serve in a tomato cup or on buns with lettuce and tomato slices.

Number of Servings: 4

Ingredients:
One three pound corned beef
one large onion
nine tablespoons horseradish
three tablespoon mayonnaise
one tablespoon dill seeds
four large potatoes,
one cabbage, quartered
one pound carrots, quartered and cut in one inch pieces, Roman Legion style (this sized carrots in their meals was required by the Roman Legions over 2000 years ago)

Instructions:
1.boil corned beef with onion in large pot for two hours, then add the peeled potatoes, and carrot. For the last twenty minutes of cooking add the cabbage. This process should take about three hours, but some corned beefs take slightly more or less time so test with a fork.
2. Mix horseradish, mayonnaise and dill and set aside
3. Test corned beef for doneness. If tender, remove from pot
4. Leave cooked vegetables in the pot.
5. put cooked, whole corned beef in an oven proof casserole dish.
6. Spread a generous amount of horseradish, mayonnaise and dill mixture on the corned beef, add one half cup of the pot liquid and bake in an oven, preheated to 450 degrees.
7. Bake for one half hour at 450.

Number of Servings: 6-8

Ingredients:
1/2 cup prepared horseradish
2 Tbsp dry white wine
12 oz Fat free cream cheese
8 oz imitation crab legs
1/4 cup chopped green onion
1/2 tsp salt
1/4 tsp pepper

Instructions:
In a medium sized sauce pan, over medium heat, warm up the horseradish, salt, pepper and wine. Stir in the cream cheese a little bit at a time, until it begins to appear smooth. Chop the crab into small pieces and combine with the warm horseradish/cheese mixture. Spoon into a microwaveable or ovenable crock. Reheat just before serving and garnish with green onions, if desired.

Number of Servings: 4

Ingredients:
4 Whole Fresh beets
4 Yukon Gold potatoes
½ Head Green cabbage, chopped
16 Oz. Beef broth
3 Tbsp. Butter
4 Tbsp. Horseradish sauce
4 Tsp. Chopped green onions
Salt to taste

Instructions:
Cook potatoes until tender, peel and cut in half. Set aside. Cook beets until tender, peel; and cut into quarters. Set aside. Cook cabbage until tender, drain and chop. Set aside. Place in food processor potatoes, beets, cabbage and enough broth to make a cream, but not too smooth. Place rest of broth in a large pot, and add the creamed ingredients. Heat until bubbly, but do not boil. Serve in bowls, each topped by 1 Tbs. horseradish and 1 Tsp. green onions. Stir slightly.

Number of Servings: 8

Ingredients:
1 can refrigerated crescent roll dough
¼ C. light brown sugar
¼ C. finely chopped walnuts
1 Tbsp. creamy horseradish

Instructions:
Preheat oven according to package. Unroll crescent dough. Combine filling ingredients in food processor. Spread filling evenly over the triangles. Roll up and place on baking sheet. Cook according to refrigerated dough directions, about 10 minutes. Great breakfast or brunch treat.

Number of Servings: 15-20

Ingredients:
1 Cup Heavy cream
3 Tbsp. Prepared horseradish
1 Tsp. Sugar
2 Tbsp. Cayenne pepper
1 Tsp. Dry mustard
2 Tbsp. Sherry and/or Red wine vinegar

Instructions:
Simmer all ingredients slowly on low heat for 15 minutes. Serve hot over freshly shucked oysters.

Number of Servings: 4

Ingredients:
1 tsp. coarse salt
3 Tbsp. unsalted butter, melted
1 lemon, zested and juiced
½ C. plain breadcrumbs
½ C. prepared white or pink horseradish, drained
½ C. half-and-half or light cream
½ tsp. salt.
1 tsp. cayenne pepper sauce or ¼ tsp. cayenne pepper
1 C. sour cream
4 (1-1/2 inch thick) salmon filets, skin on
Olive oil
2 Tbsp. chopped parsley for garnish

Instructions:
Prepare sauce first: in a bowl, combine breadcrumbs, horseradish, cream and salt. Let the cream soak into the breadcrumbs 2 minutes. Loosen breadcrumbs with a fork. Stir in cayenne sauce or pepper and combine with sour cream. Preheat a two-burner griddle pan until very hot over medium high heat. Spread olive oil evenly over griddle. Combine melted butter with lemon juice and zest. Using a pastry brush, brush mixture on all sides of salmon. Cook salmon, skin side down, 3 to 4 minutes or until skin is crisp. Turn filets and cook 3 or 4 minutes until salmon is medium to medium rare. Arrange a filet on each of 4 large warmed dinner plates. Spoon sauce in a wide ribbon across salmon and sprinkle with chopped parsley.

Number of Servings: 4

Ingredients:
4 Large Slices sourdough bread
1/4 Cup Creamy horseradish sauce
8 Slices Turkey or to taste
2 Tomatoes, sliced
1/4 Lb. Thinly sliced Horseradish cheese

Instructions:
Lightly toast the sourdough bread. Lay slices on a cookie sheet. Spread with horseradish sauce, layer on turkey slices, tomato slices and horseradish cheese. Bake at 350º until sandwiches are heated through and cheese is nicely melted–10-15 minutes. Serve immediately.

Number of Servings: 4

Ingredients:
4 Tbsp. Horseradish
2 Tbsp. Olive oil
1 Tbsp. Dijon mustard
2 Tbsp. Minced onion
1 Clove Garlic, finely minced
1/2 Tsp. Thyme
1/2 Cup Chopped cashew nuts
1/2 Cup White wine
4 Boneless skinless chicken breast halves
Salt to taste
Paprika

Instructions:
In a small bowl, mix together horseradish, mustard, onion, garlic, thyme and cashew nuts. In a casserole that just fits the 4 chicken breasts in a single layer, pour white wine. Spread the chicken breasts with the horseradish mixture. Cover and bake in a preheated 350º oven for 25 minutes, uncover and bake for another 10-15 minutes.

Number of Servings: 4

Ingredients:
6 hard-cooked eggs, chopped
½ C. mayonnaise
½ C. chopped Spanish (green) olives
2 Tbsp. horseradish
Salt
Pepper
4 flour tortillas, sandwich size

Instructions:
In a large bowl, combine eggs, mayonnaise, olives and horseradish. Add salt and pepper, to taste. Mix well. Spread evenly over tortillas and roll up. Add 2 tsp. prepared mustard for extra zip!

Number of Servings: 6

Ingredients:
1 package of dried beef
1 package cream cheese, softened
4 tablespoons horseradish
1 teaspoon lemon juice
Handful of fresh parsley

Instructions:
Separate dried beef slices and lay flat.
Remove parsley from stems and chop finely.
In a medium sized bowl combine softened cream cheese and horseradish, mixing well. Mix in parsley and lemon juice. Reserve about 1/4 cup for later.
Spread thin layer of cream cheese mixture onto drief beef slices. Gently roll up the drief beef forming a tight roll and remove cream cheese that comes out the end.
Do this with the remaining slices and place on a dish, separating the rolls so they don’t touch each other. Place container in the freezer for one hour.
Remove roll-ups and, while still frozen, take a sharp knife and cut the rolls into 1″ pieces. Place pieces on a garnished dish and decorate with lemon slices.

Number of Servings: 4

Ingredients:
2/3 Cup Plain yogurt
2 Seedless oranges – divided
Salt and freshly ground pepper
4 Chicken breasts, skinned and boned
2 Tbsp. Freshly grated horseradish
For garnish: 1 of the 2 oranges, peeled and divided into sections
Boston Bibb lettuce leaves

Instructions:
In a small bowl combine 3 Tbsp. of yogurt with the juice and grated zest of 1 orange and season lightly with salt and pepper. Cut the chicken breasts into 1-inch cubes and marinate in the orange-yogurt mixture. Cover and marinate for 1-2 hours, turning the chicken pieces occasionally to coat evenly with the marinade. Meanwhile, combine the remaining yogurt with the freshly grated horseradish and some black pepper to make a basting mixture. Heat the broiler to medium. Remove the chicken pieces from the marinade and thread the pieces onto 4 small (6-inch) skewers. Grill the kabobs under medium-high heat on one side for 5 minutes. Turn and baste generously with the horseradish mixture and broil for another 5 minutes. Increase the heat to high, turn the kabobs once again and brush with horseradish mixture. Broil until the chicken is cooked; about 3-4 more minutes. Serve with a selection of salad leaves and garnish with seedless orange sections.

Number of Servings: 4

Ingredients:
8 small fajita size tortillas
1 box crunchy fish sticks (16 fish sticks)
½ bag trio-cole slaw mix (with 2 types cabbage and shredded carrots)
Fresh lemon
Sauce:
3 Tbsp. low fat mayonnaise
2 Tbsp. horseradish
1 Tbsp. chopped pickles
Salt and pepper to taste

Instructions:
Preheat oven to 475º. Arrange fish sticks on cookie sheet. When oven has heated, place fish sticks in oven and cook for 6 minutes. Make sauce by mixing sauce ingredients in a bowl and place in refrigerator. After 6 minutes, turn the fish sticks. With 2 minutes remaining in fish stick cooking time, place tortillas in microwave and warm for 15 seconds. When fish sticks come out of the oven, assemble tacos. Fold tortilla in half, place 2 fish sticks in each tortilla, sprinkle with fresh lemon juice, top with 1 – 2 tsp. sauce, then place ¼ cup cabbage mixture on top. Roll tortilla. Repeat for remaining tortillas.

Number of Servings: 6

Ingredients:
1 Lb. Chuck or other lean beef, cut into 2″ squares
3 Tbls. Flour, seasoned
4 Tbls. Cooking oil
3 Tbls. Prepared horseradish
2 C. Tomatoes, chopped
2 medium Onion, quartered
2 medium Potatoes, peeled and cubed
2 medium Carrots, quartered
1 C. Lightly crushed corn ships (measured after crushing)

Instructions:
Dredge beef in seasoned flour and brown in cooking oil in Dutch oven or large skillet. Add horseradish, tomatoes, onions, potatoes and carrots. Place ½ C. corn chips in a casserole dish, add stew and top with remaining chips. Cover and bake at 350ßF for one hour. Serve with sourdough bread.

Number of Servings: 4

Ingredients:
4 boneless, skinless chicken breasts
1 (12-oz.) tub cream cheese
2 Tbsp. creamy horseradish
4 green onions, thinly sliced
4 strips bacon

Instructions:
Flatten chicken breasts. Lightly season with salt and pepper. Combine cream cheese, horseradish and green onions in a small bowl. Mix thoroughly. Spread the cream cheese mixture over the flatten chicken breasts. Roll the chicken breast with cream cheese mixture inside. Some of the mixture will fall out or will be exposed. Take a piece of bacon and wrap it around each chicken breast. Seal the bacon and chicken breast with a toothpick. Spray a pan with cooking spray to prevent sticking. Place in oven heated to 350º. Cook for 35 minutes. Best served over rice.

Number of Servings: 8

Ingredients:
1½ C. Fresh or frozen corn
½ C. Onion, chopped
½ C. Green pepper strips
½ C. Water
1 C. Yellow summer squash or zucchini, diced
1 Large tomato
1 C. Shredded cheddar cheese
2/3 C. Cornmeal
½ C. Milk
2 Eggs Slightly beaten
2/3 Tsp. Salt
¼ Tsp. Pepper
3 Tbs. Prepared horseradish

Instructions:
In a medium sauce pan, combine corn, onion, ½ cup green pepper and water. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Do not drain.
In a large mixing bowl, combine squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper and horseradish. Add undrained cooked vegetables to cornmeal mixture. Mix well; turn into a greased 1½ quart casserole. Bake uncovered in a 350° oven for 45-50 minutes. Garnish with remaining cheese, tomato and green pepper slices.

Number of Servings: 6-8

Ingredients:
1 Package (12 count) soft tortillas
3 Cups Cooked chopped turkey (or chicken)
2 Tbsp. Prepared horseradish
2 Tbsp. Chopped pimento
3/4 Cup Prepared ranch buttermilk dressing
Salt and pepper to taste

Instructions:
Warm tortillas according to package directions. In a medium bowl, mix remaining ingredients. Refrigerate until ready to use. Divide turkey mixture; for each serving place turkey mixture in center of tortilla and roll up jelly roll style. Cut in half if desired.

Number of Servings: 5

Ingredients:
1 Flank steak
3 Tbsp. Prepared horseradish
3 Cup Italian dressing
1 Tsp. Salt
1 Ft. Butcher’s string

Instructions:
Marinate flank steak in Italian dressing in the refrigerator for 24 hours. Take out steak, rise off and spread prepared horseradish over the top of the steak. Roll the steak, cut the butcher’s string into two pieces and tie the steak so that it will stay rolled up. Place steak in oiled baking dish and bake covered for 20-45 minutes (the cooking time will vary depending on desired doneness) at 400º. Cut into 1 inch slices and serve.

Number of Servings: 4

Ingredients:
4 boneless, skinless chicken breasts (or cutlets or boneless, skinless thighs)
2 Tbsp. white horseradish
3 Tbsp. balsamic vinegar
3 Tbsp. orange juice
Salt and pepper to taste
2 Tbsp. unsalted butter
1 more Tbsp. of unsalted butter (very cold)
1 Tbsp. olive oil

Instructions:
Pound the chicken to ¼-inch in thickness. Season with salt and pepper. Melt 2 Tbsp. of butter in a frying pan large enough to hold all the chicken. Add the olive oil. Sauté chicken on medium high heat on both sides, 3 minutes per side. Remove from frying pan and place on a serving dish. To the frying pan, add orange juice, balsamic vinegar and horseradish and turn the heat up till sauce bubbles. Turn the heat down to medium and add the very cold butter. Stir constantly till the sauce becomes velvety. Return the chicken to the pan to heat, about 2 minutes per side.

Number of Servings: 4

Ingredients:
1 Lb. Thinly sliced deli roast beef
1 Package Knorr’s Au jus (prepared according to directions)
4 French rolls (sliced and toasted)
Horseradish to taste
4 Oz. Cream cheese (cut into strips)
4 Whole green chilies (seeded and cut into strips)

Instructions:
Prepare au jus, add roast beef and remove from heat. For each sandwich, spread horseradish on one side of bun, then top with cream cheese and green chilies. On the other side of bun add 1/4 of the roast beef. Put the sides together and cut in half on a diagonal slice. Serve with remaining au jus for dipping.

Number of Servings: 30

Ingredients:
2 8 oz. Crescent dinner roll pkgs.
1 8oz. carton sour cream
3 Tbsp. Horseradish
1/4 tsp. salt
1/8 tsp. fresh ground pepper
2 cups chopped fresh mushrooms
1 cup small broccoli florets
1 cup chopped, seeded tomatoes
1/2 cup chopped green pepper
1/2 cup chopped green onion/scallions
Instructions:
Heat oven to 375. Separate dough into 4 long rectangles. Place crosswise in ungreased. 15x10x1″ baking pan; press over bottom & 1″ up sides; seal perforations. Bake 14-19 mins. until golden brown; cool. Blend horseradish, sour cream, salt & pepper until smooth. Spread evenly over crust; top with remaining ingredients. Refrigerate until ready to serve; cut into appetizer size & enjoy!

Number of Servings: 8

Ingredients:
1 pkg. of hot dogs
1 pkg. of mild sausage
1 pkg. of hot sausage
1 pkg. of smoked sausage
1 – 28 oz bottle of ketchup
1 can of coca-cola classic
1 cup chopped onion
1 cup chopped green pepper
1 T Horseradish
1 tsp. vinegar
pinch of brown sugar

Instructions:
Chop ALL hot dogs and sausages into bite – sized pieces
Fry in a skillet until brown. Place in crock pot and add remaining ingredients. Cook for 2 hours on low.

Number of Servings: 60

Ingredients:
3/4 Cup Ground ham
3/4 Cup Cut-up cooked chicken
1/2 Cup Chopped celery (go light)
1/3 Cup Mayonnaise
1/16 Tsp. Salt
2 Tbsp. Horseradish
1 Tsp. Lemon juice

Instructions:
Spread on half hard rolls. Bake 450° for 10 minutes.

Number of Servings: 4

Ingredients:
1 (3-1/2 – 4 Lb.) corned beef brisket
2 Tbsp. prepared mustard
1 ½ tsp. cream-style horseradish
2 Tbsp. red wine vinegar
¼ C. molasses
Instructions:
In a slow cooker, cover corned beef with water. Cover and cook on low 10 – 12 hours or until tender. Drain corned beef; place on a broiler pan or ovenproof platter. Preheat oven to 400ºF. In a small bowl, combine mustard, horseradish, vinegar and molasses. Brush on all sides of the meat. Bake, brushing with sauce several times, about 20 minutes or until meat begins to brown. Cut into thin slices.

Number of Servings: 2

Ingredients:
2 hamburger buns
1/4 lb. chipped ham
2 slices any cheese
relish
mustard
mayo and horseradish

Instructions:
cut the buns in half–mix the mayo and horseradish (amounts to your taste)spread on one half of the bun. Put the chipped ham on this half. Add the cheese. Put the mustard and relish on the other half of the bun. Put together. Wrap in aluminum foil. Bake in oven or toaster oven at 300 degrees for 20 minutes.

Number of Servings: 8

Ingredients:
4 Lb. Beef brisket or beef roast
1 Pack Onion soup mix
½ C. Ketchup
¼ C. Prepared horseradish
2 Sliced Onions
2 Cloves Crushed garlic

Instructions:
Mix all ingredients except meat and onions. Pour this mix over the meat and onion in a roasting pan. Add water to halfway cover the meat. Bake, tightly covered with foil, 4 – 6 hours at 350ºF. Alternative – use crockpot on low 12 hours or high 6 hours reducing water to cover ¼ of the meat.

Number of Servings: 8-10

Ingredients:
2lbs. ground chuck
2 egg whites(slightly beaten)
1 c. bread crumbs
1/4 c. chopped onion
1/4 c. milk
2 teasp. horseradish
1 teasp. dry mustard
3/4 c. catsup

Instructions:
Combine all ingredients, form into a loaf. Bake in oven at 350′ for one hour.
Comments: Can sub ground turkey/chicken for ground meat, use skim milk instead of whole milk. Microwave-cook on uncovered on high 12-14 min.-let stand 5-10 min.

Number of Servings: 4

Ingredients:
2 Lb. eye round
3 Tbsp. steak seasoning
2 Tbsp. cooking oil
8-oz. sour cream
2 Tbsp. Worcestershire sauce
Salt and pepper to taste
2 ½ Tbsp. prepared horseradish

Instructions:
Combine Worcestershire sauce, salt and pepper and horseradish. Chill sauce until needed. Cover eye round with oil and steak seasoning. Grill eye round until an internal temperature of 135ºF. Place beef on cutting surface. Let set 15 minutes, then slice thin. Top beef with cold sauce.

Number of Servings: 2

Ingredients:
2 12-Oz. Rib eye steaks
2 Tbsp. Olive oil
4 Medium Cloves garlic
1/2 Cup Sour cream
1 1/2 Tbsp. Horseradish
1 Tbsp. Maple syrup

Instructions:
Roast 4 cloves garlic in 1 Tbsp. olive oil at 400 for about 20 minutes or until nicely browned. Take out and puree in processor or mince fine. Hand rub steaks with remaining oil, salt and pepper to taste and grill over hot coals to medium about 5 to 7 minutes per side. In a mixing bowl, combine sour cream, roasted garlic, horseradish and maple syrup. Salt and pepper to taste. Plate steaks with your favorite side dish and spoon horseradish sauce on top of the steak.

Number of Servings: 6

Ingredients:
3 Red bell peppers
2 Tbs. Olive oil
3 Lbs. Fresh sea scallops
3 Cloves Garlic, chopped
2 Tbs. Fresh lemon juice
¼ C. Dry white wine
2 Tbs. Dijon-style mustard
4 Tbs. Prepared horseradish
½ Tsp. White pepper
¼ C. Parsley, chopped
½ C. Heavy cream

Instructions:
Prepare peppers in advance by roasting them at 450o for one hour. (It is okay if they turn black.) Place the peppers in a plastic bag and seal it. They will begin to sweat in approximately 20 minutes. Clean peppers by peeling off the skin and removing the seeds. Puree in a food processor and set aside. In a heavy skillet, heat oil over medium high heat and sear the scallops for three minutes. Remove the scallops and reserve. Brown the garlic in the same pan and add lemon juice, wine and mustard. Whisk well. Then add horseradish, white pepper, parsley; gradually add heavy cream, red pepper. Whisk and reduce heat. Add scallops to sauce just before serving with rice pilaf or over a bed of fresh pasta. This recipe may also be served as an appetizer.

Number of Servings: 6

Ingredients:
4 cloves of garlic, finely minced
2 Tablespoons olive oil
2 teaspoons freshly ground pepper
2 2-pound boneless sirloin steaks, about 1 1/2-inches thick
1 head Bibb lettuce
1 head red leaf lettuce
6 ounces arugula
1 small red onion, thinly sliced into rings1 cup sour cream
1/3 cup honey Dijon mustard
3 Tablespoons olive oil
3 Tablespoons prepared white horseradish
3 Tablespoons chopped fresh basil

Instructions:
In a small bowl combine minced garlic, olive oil and freshly ground pepper. Make a paste. Rub steaks dry with paper towels. Rub garlic paste over both sides of steak. Cover and refrigerate while preparing salad, dressing and grill.In a large bowl tear Bibb lettuce and red leaf lettuce into bite-sized pieces. Add arugula and red onion. Cover and refrigerate.In a small bowl combine sour cream, mustard, olive oil and horseradish. Mix until smooth. Add basil. Cover and refrigerate.Prepare grill (medium-high heat). Grill steaks to desired doneness (10-12 minutes per side for medium rare). Transfer steaks to cutting board and let stand for 5 minutes. Cut steaks on angle into 1/4-inch slices.Divide salad between six plates. Top with steak slices. Spoon dressing over salad.

Number of Servings: 2

Ingredients:
1/4 LB Smoked Turkey
Thin slices of prosciutto
1 roasted pepper cut in half
slices of pumpernickel bread
1/4 aged provalone
2 Tblspn honey
1/2 cup dijon mustard
2 Tblspn Horseradish

Instructions:
The Spread:
Take a small bowl and mix the dijon mustard, honey, and horseradish all together and set in refrigerator

The grinder Deluxe:
Take the pumpernickel bread and place the spread on the four slices. Next, on one of the sandwiches lay down half of the smoked turkey, proscuitto, aged provalone, ad a store bought or homemade roasted pepper. Then do the same for the other sandwich.

Number of Servings: 4-6

Ingredients:
1 Loaf Frozen bread dough, thawed and risen
¼ Lb. Deli ham
¼ Lb. Swiss cheese
3 Tbsp. Mayonnaise
2 Tbsp. Horseradish
Salt and pepper to taste

Instructions:
Punch dough down. On a lightly floured surface, roll loaf into a 20″ by 8″ rectangle. Place the rectangle on a greased baking sheet. Combine mayonnaise and horseradish and spread in a strip down the center of the rectangle. Layer on ham and Swiss cheese, salt and pepper to taste. Fold long sides of dough up towards filling and pinch ends to seal. Bake at 350ºF for 30 minutes or until golden brown.

Number of Servings: 4

Ingredients:
2 Cans Refrigerated crescent rolls
2 Cups Ham, ground
1/4 Cup Prepared horseradish
3 Tbsp. Dijon mustard
1/4 Cup Salad dressing

Instructions:
Preheat oven to 350º. Open one can of crescent rolls, and place it on a greased cookie sheet. Unroll the dough, to make a long rectangle. Repeat with the second can, overlapping the long side of the dough slightly. Pat the overlapped part so that the dough is seamless. Mix together the remaining ingredients, and spoon them down the middle of the crescent dough, leaving a 1-inch margin at each end. Fold the dough over the filling, and pinch it to seal. Cut diagonal slashes halfway through the dough so that the filling shows. Bake for 30 minutes, or until crust is done and filling is bubbly.
Comments: Chopped roast beef can be substituted for the ham.

Number of Servings: 4

Ingredients:
1 tsp horseradish
4 tbls Mayonnaise
1 tsp catsup
1 tbls diced dill pickle
1 tbls diced sweet onion
4 cooked hamburger patties with buns (ready to serve)
Instructions:
Mix first five ingredients together in a small bowl till well blended. Spread blended sauce on hamburger buns, top with cooked hamburger patties and serve.

Number of Servings: 6-8

Ingredients:
4 Large Rings kielbasa (smoked)
1 Doz. Hardboiled eggs
1 Jar Beet horseradish
2 Jars Hot white horseradish (the hotter, the better)
1 C. White distilled vinegar

Instructions:
Simmer the 4 rings of kielbasa in a large pot of water for 15 to 20 minutes. (Do not boil or they will split.) Cool kielbasa. When cool, peel outer skin off. Slice on a diagonal in 2-inch pieces. Put in a large bowl. Peel the hardboiled eggs and slice them in whole pieces. Put in bowl with kielbasa. Mix the 3 jars of horseradish with vinegar and add to the kielbasa and eggs; mix well. Refrigerate overnight. When ready to serve, mix one more time.

Number of Servings: 4

Ingredients:
8-oz. fresh salmon
½ C. orange juice
Fresh coriander seeds, cracked
2 tsp. horseradish sauce
½ stick softened butter
Mint leaves to garnish
Instructions:
Cut salmon into thin slices allowing 3 per person. Sprinkle with lime juice and place on plate. Put orange juice and crushed coriander seeds into a saucepan. Simmer 5 minutes. Turn off heat and add horseradish sauce to thicken and butter to finish. Lightly season if necessary. Place the salmon under the low heat broiler for 30 seconds to color lightly and warm. Drizzle with sauce.

Number of Servings: 6

Ingredients:
3 Whole chicken breasts, halved, skinless and boneless
2 C. Olive oil
3 Tsp. Garlic, minced
1½ Tsp. Oregano, rosemary, thyme and parsley, chopped
½ tsp Cracked red pepper
3 Tbs. Prepared horseradish

Instructions:
In a large bowl, combine all ingredients and marinate for 24 hours. Remove from marinade and bake in glass dish at 350° for 20 minutes, basting with leftover marinade at least once. Serve with a side dish of pasta, tomato sauce and steamed vegetables.

Number of Servings: 4

Ingredients:
1 Lb. (16-20) Raw shrimp, shelled and deveined
1 Celery stalk, finely chopped
½ Sweet Onion, finely chopped
1 Egg
1 C. Breadcrumbs
2 Tsp. Horseradish
1 Tsp. Old Bay Seasoning
Salt and pepper to taste

Instructions:
Chop raw shrimp into smaller pieces. Combine shrimp with all other ingredients in mixing bowl until moist and patties hold together. Form shrimp mixture into patties to fit a hamburger style bun. In a small amount of oil, sear patties on each side. Do not overcook. Patties are done when they turn pink. Serve on bun topped with bottled chili sauce.

Number of Servings: 6

Ingredients:
6 grilled chicken breasts
1 small bottle of tomato catsup
4 ounces of beer
1/4 cup brown sugar
3 tablespoons of chopped Horseradish
2 tablespoons mustard
2 tablespoons chopped onion
1 teaspoon chopped garlic
1/2 teaspoon salt and pepper

Instructions:
Grilled Chicken Breasts
Sauce:
Add all ingredients large pot
Bring to a boil and simmer until breasts are done.
Add chicken breast and simmer 10 more minutes.
Enjoy with favorite side dishes.

Number of Servings: 6-8

Ingredients:
1/4 cup each of the following:
Heavy whipping cream
Prepared horseradish
Sour cream
Crème fraiche (optional)
Blue cheese
1 Tsp. Dry mustard
Pinch red pepper
White pepper
1/2 Tsp. Sugar

Instructions:
Combine the ingredients and serve with juicy steaks off the grill.

Number of Servings: 4

Ingredients:
4 (5-oz.) chicken breasts
6 fl. oz. olive oil
Kosher salt
Ground black pepper
Creamed horseradish to taste
3 Tbsp. oranges, zested
2 Tbsp. breadcrumbs
¼ C. basil

Instructions:
Mix horseradish, orange zest, breadcrumbs, basil and 4 fl. oz. of olive oil in a bowl. Meanwhile, heat large pan with remaining oil. Season chicken breasts and sear top side down until well browned. Flip over and cook for 1 minute. Top chicken with horseradish citrus coating. Bake in preheated 400º oven for approximately 10 minutes or until chicken is 165º internal temperature.

Number of Servings: 4

Ingredients:
4 steaks (any size)
1 can demi glaze or gravy
½ C. peppercorn brandy sauce
1 C. mild horseradish
¼ C. breadcrumbs

Instructions:
Preheat oven to 350ºF. Mix the last 3 ingredients together and let rest. Grill steaks on the BBQ or in a cast iron skillet to just under the desired doneness. Crust the hot steak with the mixture and place on a baking sheet and place in the oven for 1 minute. Serve with gravy or demi glaze.

Number of Servings: 10

Ingredients:
2 (10-oz.) cans chunk white chicken in water
1 ½ C. grated cheddar cheese, divided
2 Tbsp. prepared horseradish
1/3 C. chunky salsa
10 wheat tortillas
Salt and pepper to taste

Instructions:
Reserve ½ cup of cheese for topping. Combine the remaining ingredients in a medium bowl and mix well. Spread about ¼ cup filling down the center of each tortilla. Roll up. Arrange seam side down in 12 x 8 inch microwave safe dish. Microwave on high 2 to 5 minutes or until heated through. Sprinkle with reserved cheese. Microwave at reduced power (50%) for 3 minutes.

Number of Servings: 6 (Makes 1 1/2 Cups sandwich filling)

Ingredients:
1 ½ Cups Cooked chicken, finely chopped
1/2 Cup Shredded carrots
1/2 Cup Finely chopped celery
1 1/2 Tbsp. Prepared horseradish
1/4 Cup Mayonnaise

Instructions:
In a medium bowl, combine all ingredients; mix thoroughly. Chill. Use about 1/4 Cup filling per sandwich. Garnish as desired. This filling can be made the day before using. Store tightly covered in the refrigerator. Stir lightly before making sandwiches. A 9 ¼-Oz. can tuna may be used in place of chicken.

Number of Servings: 4

Ingredients:
2 1/2 Lb. Cut up chicken
3 Tbsp. Shortening or oil
1/2 Cup Evaporated milk
2 Tsp. Prepared horseradish
1/2 Cup Flour
Dash of salt & pepper
3/4 Cup Hot water
1/4 Cup Chopped, salted almond nutmeats

Instructions:
Mix 1/4 Cup flour, salt and pepper and coat chicken. Brown chicken in shortening or oil. Add 3/4 Cup of hot water and cover. Cook slowly for 40 minutes. To the cooked mixture, add an additional 1 1/2 Cup water and 1/2 Cup evaporated milk. Blend remaining flour (1/4 Cup) with 1/2 Cup water and add to the cooking mixture. Stir until it is thick. Add the nutmeats and horseradish. Taste and season further, if necessary. Serve over hot cooked rice or noodles.

Number of Servings: 6

Ingredients:
1 ½ Lb. pre-cooked imitation crabmeat
1 small pkg. shell macaroni
1 small can chopped olives
2 Tbsp. finely diced celery
1/8 C. finely diced onion
½ C. salad dressing
1/8 C. prepared horseradish

Instructions:
Boil macaroni, drain, rinse and chill. Shred crabmeat and set aside. Mix together horseradish, salad dressing, olives, celery and onion. Combine all ingredients in a large mixing bowl and stir until thoroughly blended.

(Submitted by David Santos, Fords, NJ)

Number of Servings: 4

Ingredients:
1 Lb. Halibut portioned into 4 oz. pieces
1 Beaten egg
4 Oz. Grated prepared horseradish
8 Oz. Breadcrumbs
Olive oil
Chopped fresh thyme
Salt and pepper

Instructions:
Combine horseradish, breadcrumbs, thyme, salt and pepper. Taste to make sure seasoning is to desired taste. Dip halibut into egg and coat with breadcrumbs. In a pan, heat oil until almost smoking. Sear the fish until brown. Place in oven on a wire rack to finish cooking.

Number of Servings: 4

Ingredients:
4 2″ Thick New York strip steaks
2 Cups Fine breadcrumbs
1/2 Cup Melted butter
1/2 Cup Ground horseradish
1/4 Chopped Flat leaf parsley

Instructions:
Mix together everything but the steaks; season to taste with salt and pepper. Oil and season steaks well, grill to preferred degree of doneness. When steaks are almost ready, remove from grill, press horseradish crust on to one side of each steak. Place under a hot broiler until breadcrumbs start to toast, you will see the butter bubbling and sizzling.

Number of Servings: 3-4

Ingredients:
3-4 rib prime rib roast
1-1 1/2 c grated horseradish
1 tbsp died dill weed
1/2 c sour cream
SAUCE
2tbsp butter
2 tbsp flour
1 c milk
1/4 c horseradish

Instructions:
Paint prime rib with sour cream. Mix horseradish, dill and salt together. Roll prime rib in this mixture making sure to cover completely. Put in open roaster cook at 400 for 1 hour, reduce heat to 350 and continue to cook until internal temperature is 150 degrees. Let rest before cutting serve with horseradish sauce and mashed potatoes.
SAUCE-Melt butter until melted, stir in flour cook over low heat until bubbly and smooth. Remove from heat, add milk heat till boiling stirring constantly for 1 minute. Stir in horseradish and serve over slice prime rib with mashed potatoes.

Number of Servings: 4

Ingredients:
4 6-9 Oz. Salmon filets, no skin
1/2 Cup Freshly grated horseradish
12 Small Red bliss potatoes
8 Broccoli spears
2 Medium Sprigs of rosemary

Instructions:
Bring a pot of water to a boil, lightly salt the water. Boil potatoes until tender. Remove. In a separate pot, bring water to a boil and blanch broccoli. Shock in ice water. Reserve. Mince rosemary leaves, not stems. Season salmon with salt and pepper. Top each salmon filet with freshly grated horseradish. In a hot saute pan, saute both sides of salmon, starting with the horseradish side down first. Transfer to a lightly oiled baking sheet and cook in a 350º preheated oven until done, approximately 10 minutes. While salmon is resting, place potatoes on a lightly oiled baking sheet, season potatoes with butter, minced rosemary and salt and pepper. Bake for a few minutes to heat up and melt butter. Cook broccoli in boiling water until tender. On a warm plate, arrange 3 potatoes and broccoli in the center. Place the warm salmon on top with horseradish facing up.

Number of Servings: 1

Ingredients:
1 Oz. Prepared horseradish
1/2 Cup Fresh Breadcrumbs
3 Tbsp. Melted butter
1 Tsp. Lemon juice
1 Tsp. Worcestershire sauce
5 Oz. Salmon filet

Instructions:
Combine all ingredients but salmon in a bowl. Dredge salmon in crumb mixture until well coated. Sear salmon on both sides in a very hot pan (2 minutes per side). Transfer to a hot oven (375º) and cook for 8-10 minutes.

Number of Servings: 1

Ingredients:
1 filet of salmon
¼ C. breadcrumbs
2 Tbsp. salted butter (softened)
1 Tbsp. chopped parsley
1/8 tsp. horseradish

Instructions:
Season the salmon filet with salt and pepper. Mix remaining ingredients into a paste like consistency. Put mixture on the top of the salmon filet. Bake at 350º for 8 – 10 minutes. Place under broiler to achieve golden brown color. Garnish with fresh herbs and lemon wedge.

Number of Servings: 6

Ingredients:
1 ½ – 2 Lb. salmon filet
1 Tbsp. olive oil
1 pkg. (20-oz.) refrigerated shredded hash browns
½ C. prepared horseradish
Salt and pepper

Instructions:
Preheat oven to 350º. Place salmon skin side down in a 9 x 13 Pyrex baking dish. Brush lightly with olive oil. Mound shredded hash brown on top of salmon, creating a smooth layer. Coat the top evenly with horseradish. Lightly season with salt and pepper. Bake for 30 – 35 minutes or until horseradish and potatoes have formed a golden crust.

Number of Servings: 2

Ingredients:
12 Oz. Pork loin
1/2 Cup Prepared horseradish
1/2 Cup Breadcrumbs
3 Tbsp. Olive oil
Salt and pepper to taste

Instructions:
Sear whole pork loin. Rub with prepared horseradish. Roll in breadcrumbs. Oil baking pan, place pork loin on pan and in 350º preheated oven. Bake till internal temperature is 160º. Slice 1/4 inch slices and serve with your favorite potato and vegetable.

Number of Servings: 4

Ingredients:
1/2 cup horseradish 4-6 oz salmon filets
1/2 cup bread crumbs (tuna,bluefish or mahi
1 cup instant mashed potatoes may be substituted.)
1/2 cup milk 1/2 tsp salt
4 Tbs melted butter 1/2 tsp pepper
1/2 cup flour

Instructions:
Pre-heat oven to 375 degrees….
Combine the instant potatoes, horseradish, and 1 Tbs of melted butter. Stir in the milk until well combined. Rinse the fish filets and pat them dry. Combine flour with salt & pepper and dredge the fish in the mixture. Divide the horseradish/potato mixture into four equal parts and spread on the top of the floured fish filets. Sprinkle the top of the prepared fish with bread crumbs and drizzle the remaining 3 Tbs.of melted butter, evenly over all of the fish. Place on a cookie sheet and bake for 15 minutes.

Number of Servings: 2

Ingredients:
2 tuna steaks
1 ¼ C. breadcrumbs
1 egg
1 Tbsp. horseradish
1 tsp. minced ginger
Salad:
1 bag baby spinach (rinsed)
1 bunch asparagus (rinsed and trimmed)
6-oz. baby tomatoes
Dressing:
2 Tbsp. lemon juice
¼ tsp. ginger
2 Tbsp. olive oil
¼ C. soy sauce (light)

Instructions:
Mix together breadcrumbs, horseradish, egg and ginger. Coat tuna steaks in mix. Pan sear steaks in a medium hot skillet coated with olive oil until brown. Arrange spinach on two plates. Add asparagus cutting into three segments. Split tomatoes equally. Mix dressing stirring together lemon juice, ginger, olive oil and soy sauce. Spoon over salad as desired. Place a tuna steak on top of each plate.

Number of Servings: 4

Ingredients:
2 (8-oz.) fresh tuna steaks
3 Tbsp. horseradish, divided
¼ C. light soy sauce
¼ C. rice wine vinegar
2 Tbsp. chopped scallions
Serve with wasabi horseradish sauce:
¼ tsp. prepared wasabi
½ tsp. grated ginger (or ground ginger)
½ tsp. horseradish
½ C. mayonnaise
Combine all ingredients.

Instructions:
In a shallow dish, combine 1 Tbsp. horseradish with soy sauce and rice wine vinegar. Marinate tuna steaks in mixture for 20 minutes. Remove from dish and pat dry. Evenly coat both side of tuna steaks with the remaining horseradish. Grill to medium rare (about 2 minutes per side) and set aside to rest. Slice thinly across the grain and top with scallions. Serve with wasabi horseradish sauce.

Number of Servings: 2

Ingredients:
1/4 Cup Fresh grated horseradish
2 8-Oz. Salmon filets
1/2 Cup Fresh squeezed lemon, lime and orange juice
1 Cup Fresh spinach – pick stems off
1/2 Cup Thin sliced Yukon gold potatoes
1 Tsp. Olive oil
Salt and pepper

Instructions:
Place grated horseradish on salmon filets, season with salt and pepper. Get oil hot in a sauté pan. Once hot, place salmon in pan and sear until golden, flip over and finish cooking. In another hot sauté pan, sauté Yukon golds and crimini mushrooms. Once cooked, add citrus and spinach and sauté 1 minute. To serve, place sautéed potatoes and other items on plate…put salmon on top.

Ingredients:
1 Whole chicken
3 Oz. Horseradish, prepared and strained
1 Oz. Breadcrumbs, Italian
2 Tbsp. Parsley, minced, fresh
1 Tbsp. Brown sugar
1/2 Oz. Honey

Instructions:
In a mixing bowl, combine horseradish, breadcrumbs, parsley, brown sugar and honey. Take the horseradish mixture and rub it on the outside of the chicken. Take any remaining horseradish mixture and place it in the cavity of the chicken. Cover the chicken loosely with a piece of aluminum foil. Place the chicken in a preheated 350ºF oven, for 45 minutes. Remove the aluminum foil and let the crust brown. Remove from the oven and let rest before serving.

Number of Servings: 4

Ingredients:
6 cloves garlic
2 Tbsp. freshly cracked black pepper
1 Tbsp. sea salt
2 Tbsp. prepared white horseradish
3 Tbsp. thyme leaves, finely chopped
1 (4 Lb.) beef tenderloin, trimmed of all visible fat
Horseradish Cream:
1/3 C. prepared white horseradish
2/3 C. sour cream

Instructions:
Preheat oven to 400º. In a small food processor, purée garlic, pepper, salt, horseradish and thyme until smooth. Place the tenderloin on a clean work surface and cover evenly with the horseradish paste. Place the coated tenderloin on a roasting rack. Roast for 30 minutes or until meat thermometer registers 140º for medium rare. Remove from oven and let rest 5 minutes. Slice and serve warm with horseradish cream. In a small bowl, mix the horseradish and sour cream. Cover and place in refrigerator for at least 30 minutes.

Number of Servings: 8

Ingredients:
2 Lb. All purpose potatoes, peeled and sliced
1 Lb. Ham, diced in ½-inch cubes
1 Quart Whole milk
1 Cup Swiss cheese, grated
1/2 Cup Prepared horseradish

Instructions:
Preheat oven to 375º. Peel the potatoes and slice them ¼-inch thick. Place them along with the milk in a large pot with a lid. Bring to a simmer, cover and simmer gently for 5 minutes. Add all remaining ingredients, combining well. Season with salt and pepper, then transfer to a 12-Cup casserole dish. Bake for 45 minutes-1 hour, until bubbly and hot. Allow to rest for 10-15 minutes before serving.

Number of Servings: 10

Ingredients:
1 (5 Lb.) Leg of Lamb, boned, butterflied, fat trimmed
1/3 Cup Balsamic vinegar
2 Tbsp. Horseradish
2 Tbsp. Dried Italian seasoning, crushed
1 Tsp. Salt
1/2 Tsp. Cracked black pepper

Instructions:
Preheat oven to 325ºF. Pierce lamb generously with fork; reserve. In a non-metal baking dish, combine vinegar, horseradish, Italian seasoning, salt and pepper. Coat all sides of lamb in marinade, then place roast flat; spoon any remaining marinade into center of meat. Roll up meat from short side to make a 10-inch-long roll, 5 inches wide. Tie meat several times along length of roll with string. Place rolled lamb into a 13- by 9- by 2-inch baking pan. Bake for about 1 1/2 hours, or until done as desired, brushing with pan juices every 30 minutes. Remove from oven; let cool 10 minutes in pan. Remove string; place roll on serving platter. Cut into 1/2-inch slices to serve.

Number of Servings: 6-8

Ingredients:
2 Tsp. Prepared horseradish
Juice of 3 limes
4 Tbsp. Orange juice
4 Tbsp. Soy sauce
4 Tbsp. Dark rum
6 Clove Garlic, minced
1 Tsp. Ground ginger

Instructions:
In a small container, mix the horseradish, lime juice, orange juice, soy sauce, dark rum, garlic and ginger. Cover and store in the refrigerator for up to 1 week. Makes a good marinade for 1 to 2 Lb. cubed chicken or beef. Also makes a good dipping sauce for appetizers, if you do not use for a marinade first.

Number of Servings: 2

Ingredients:
1 Cup Olive oil
2 Tbsp. Prepared horseradish
1 Tbsp. Dried rosemary
1 Tsp. Kosher salt
2 Steaks (any kind will do)

Instructions:
Mix ingredients in a plastic bag. Marinate two steaks overnight. Grill. The flavor is unbelievably good and the meat becomes VERY tender in the process.

Number of Servings: 6-8

Ingredients:
2 lbs ground beef
3/4 c. oats uncooked
1 large onion, diced
2 eggs slightly beaten
1/4 c. catsup
1/4 c. barbecue sauce
1/4 c. milk
1 1/2 tbls. horseradish
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 c. catsup
1/4 c. barbecue sauce
2 tbls. dark brown sugar
1 1/2 tbls. horseradish

Instructions:
Combine first ten ingredients. Shape mixture into a loaf and place in 9 X 5 loaf pan.
Combine remaining ingredients and mix well. Spread half of mixture over top of meat loaf. Bake at 375 for 45 minutes. Remove meat loaf and spread remaining mixture on top. Bake an additional 10 minutes. Cool for ten minutes before cutting.

Number of Servings: 4

Ingredients:
Crust for Salmon:
1 Lb. Button mushrooms, sliced
1 Tbsp. Garlic, minced
1 Tbsp. Shallot, minced
1/4 Cup Green onion, sliced thin
1 Cup Horseradish
2 Tbsp. Olive oil
4 6-Oz. Salmon filets
Sauce for Salmon:
1 Tsp. Olive oil
½ Cup Horseradish
1 Tbsp. Garlic, minced
1 Tbsp. Shallot, minced
2 Tbsp. Fresh basil, chopped
2 Cup Heavy cream

Instructions:
To make crust: Heat oil in saute pan over medium high heat. Add garlic, shallot and stir for 30 seconds. Add mushrooms and saute until cooked through. Remove from heat and cool.
Place cooled mushroom mixture in food processor and pulse mixture to the size of peas. Mix in horseradish and green onion. Season salmon filets with salt and pepper. Press thin layer of horseradish and mushroom mixture into a thin layer atop each filet. Place salmon in or on a non stick baking pan sprayed with food release spray. Place filets in a preheated (350º) oven for 12-15 minute or until salmon has reached a minimum internal temperature of 145º. While fish is cooking, over medium heat in a saute pan, heat olive oil and saute garlic and shallot for 30 seconds. Add horseradish and stir to incorporate. Add heavy cream bring to a boil and reduce to a slight simmer until fish is completed cooking. Prior to serving sauce, add fresh basil and season with salt and pepper.

Number of Servings: 6

Ingredients:
3 Whole chicken breasts, split and skinned
3/4 Cup Chili sauce
2 Tbsp. Honey
2 Tbsp. Soy sauce
2 Tbsp. Horseradish
Ground pepper to taste

Instructions:
Heat oven to 375º, place chicken in ungreased rectangular pan, 13x9x2 inches. Mix remaining ingredients, pour over chicken. Cover and bake 25 minutes. Spoon sauce over chicken. Bake uncovered about 10 minutes, or until juice of chicken is no longer pink where centers are thickest.

Number of Servings: 8

Ingredients:
4 C. All-purpose flour
1-1/2 C. Shortening
1 Egg
2 Tbsp. Prepared horseradish
½ C. Ice-cold water

Instructions:
In a mixing bowl, blend dry ingredients. Cut in shortening. Mix egg, horseradish and water, then gently blend into flour mixture. Form into a ball, place in a covered bowl and refrigerate for at least 2 hours. Form as a crust into a 9-inch pie pan. Use as bottom crust for quiche or meat pot pies.

Number of Servings: 6

Try this Jewish (Kosher / Kosher style) food recipe, along with other horseradish recipes for Jewish food including South Pacific Beef Kabobs and Wasabi Horseradish Firecracker Snapper.
Ingredients:
1 can beef consommé
1 (2 – 3 Lb.) London broil roast
1 Tbsp. marjoram
1 tsp. oregano
2 cloves garlic, minced
1 tsp. thyme
2 shallots
2 carrots
3 red potatoes cut in half
1 tsp. sea salt
1 tsp. pepper
1 Tbsp. horseradish
1 C. water

Instructions:
Mix together all spices and garlic and put aside. Sear all sides of roast in large Dutch oven. Rub roast with spices and horseradish and place back into Dutch oven. Add beef consommé and 1 C. water and slow cook on medium low for 4 hours. Add vegetables and cook for 3 more hours. Place on platter and slice against the grain in thin slices. Serve with broth and vegetables.

Number of Servings: 6

Ingredients:
2 ½ tsp. ground coriander
½ tsp. black pepper
1 tsp. salt
3 tsp. bottled minced garlic
½ tsp. Italian seasoning
1 Lb. sirloin tip roast
6 French rolls
¼ C. prepared horseradish
¼ C. sweet hot mustard
2 Tbsp. honey
2 Tbsp. vinegar

Instructions:
Preheat oven to 450ºF. For beef, combine first 5 ingredients and rub over roast. Place in roasting pan coated with cooking spray. Insert meat thermometer and bake for 20 minutes. Reduce oven temperature to 300ºF and bake an additional 30 minutes, until thermometer reads 140º. Cut roast against the grain into slices. For sauce: combine remaining ingredients. Split rolls and spread with sauce. Top with slices of beef.

Number of Servings: 12

Ingredients:
1 4 to 6 pound pork loin roast
1/3 cup prepared horseradish
4 Tbsp whole grain mustard
1 Tbsp parsley

Instructions:
In mixing bowl, combine horseradish, mustard, and pasley.
Rub on to pork loin
Place meat on a rack in a shallow roasting pan. Roast in a
325 degree oven until roast reaches 170 degrees, about two hours. Let pork loin rest for 15-20 minutes before slicing.

Number of Servings: 4

Ingredients:
1 Bottle Good quality Italian vinaigrette
1/2 Cup Shallots, minced
2 Tbsp. Unsalted butter
1/4 Cup Brown sugar
3 Tbsp. Balsamic vinegar
1/4 Cup Port (tawny or dry)
1 ½ Cups Canned low-salt chicken broth
2 Tbsp. Cornstarch mixed with 2 Tbsp. Water
3/4 Cup Fresh Mango, medium diced
4 12-Oz. Boneless Muscovy duck breast halves with skin
4 Tbsp. Horseradish, drained
2 Tbsp. (1/4 stick) Chilled butter, cut into small pieces
3 Tbsp. Chopped chives
1/4 Cup Sour cream
Salt & pepper to taste

Instructions:
Marinate breasts overnight, or for at least 4 hours. Sauté shallots in butter until clear, do not brown, add sugar, vinegar, port and broth. Heat in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring while adding cornstarch mixture. This will thicken the sauce. Meanwhile, using fork, pierce duck skin (not meat) all over. Sprinkle with salt and pepper. Rub over duck. Cut a slit in the breast and stuff with 1 Tbsp. horseradish. Heat heavy large skillet over medium heat. Add duck, skin side down, and cook until golden and crisp, about 15 minutes. Turn over; cook to desired doneness, about 8 minutes for medium. Let rest 10 minutes. Rewarm sauce over low heat. Stir in mango. Season with salt and pepper. Garnish with chives and sour cream dabbed on top. Slice duck breasts; serve with sauce.

Number of Servings: 4-6

Ingredients:
2 Lb. Roast beef
Salt, pepper
2 Tbsp. Flour
4 Tbsp. Oil
4 Tbsp. Prepared horseradish
6 Tbsp. Sour cream
2 Eggs
3 Tbsp. Breadcrumbs
Sugar

Instructions:
Rinse and dry roast. Rub with salt and pepper and coat with flour. Brown in hot oil in a Dutch oven. Add 1 Cup water and braise covered for 1 hour. Add more water as necessary. For filling, mix horseradish, sour cream, eggs and breadcrumbs. Season with salt, pepper and sugar. Remove the roast from pan, let cool, cut in 1/2 inch slices nearly to the bottom. Spread filling between slices. Tie lengthwise with sting. Return meat to the Dutch oven and braise 15 minutes. Before serving, remove string and pour pan drippings over meat.

Number of Servings: 12

Ingredients:
Marinade Sauce:
1 C. Dry white wine
1 Large Spanish onion, diced
1 Tsp. Garlic paste
¼ C. Fresh herbs, chopped (cilantro, sage, basil)
1 Tsp. Thyme, ground
½ C. Cider vinegar1 Qt. Tomato sauce
½ C. Prepared horseradish
¼ C. Tomato pasteSalt & pepper to taste
4-5 Pieces Pork tenderloins (totaling 3 Lbs.)
Garnish:
12 Tomato roses or slices
½ C. prepared horseradish julienne

Instructions:
In a heavy bottom pot, reduce wine by 2/3 with onion, garlic, herbs, thyme and vinegar. Add tomato sauce and prepared horseradish. Add paste, salt and pepper and keep warm.
Rub marinade into pork and let sit for two hours. Sear pork and finish to an internal temperature of 160° in 350° oven. Slice half-inch thick coins. Cover bottom of plate with sauce. Arrange 5-6 slices of pork in a half circle. Garnish with tomato rose or slice and horseradish julienne.

Number of Servings: 4

Ingredients:
1 Package (8-Oz.) Fresh or frozen spinach tortellini
1 Package (8-Oz.) Fresh or frozen cheese tortellini
1 Package (8-Oz.) Cream cheese
1 Tbsp. Horseradish
1/2 Cup White wine Worcestershire sauce

Instructions:
Cook the tortellini in boiling, salted water according to package directions; drain. In a small saucepan over medium heat, combine cream cheese, horseradish and Worcestershire sauce. Heat, stirring constantly, until sauce is smooth and creamy. Pour over cooked tortellini; toss gently. Serve immediately.

Number of Servings: 2-4

Ingredients:
Burgers:
1 Lb. Lean ground beef + 1/2 Lb. ground lamb
1 Small onion, minced
1 Beaten egg
1 Tbsp. Prepared horseradish
1 Tsp. each Onion and Garlic powder, Paprika,
Salt, black pepper

Sauce:
1 Cup Mayonnaise
2-3 Tbsp. Prepared horseradish
1 Tbsp. Soy sauce

Also need:
Crusty hard rolls, sliced Bermuda onion, tomato, lettuce, avocado (optional)

Instructions:
Mix all ingredients for burgers well and grill outside (or in a skillet). Mix ingredients for sauce and spoon over burgers once they have been placed on the rolls!

Number of Servings: 4-6

Ingredients:
1 jar (16-oz.) Alfredo sauce
¼ C. prepared horseradish sauce
1 ½ C. cubed, smoked ham
4 C. ziti (or other medium-size pasta), cooked and drained
1/8 C. Italian flavored breadcrumbs

Instructions:
Preheat oven to 350ºF. In a large bowl, combine Alfredo sauce and horseradish sauce. Add cubed ham and pasta. Toss well to combine and coat. Place mixture in a 2-quart glass baking dish. Top evenly with breadcrumbs. Bake uncovered for 25 – 30 minutes, until heated through and breadcrumbs are lightly browned.

Number of Servings: 6

Ingredients:
4 boneless, skinless chicken breasts
2 cloves of garlic
2 medium red delicious apples
½ C. salad dressing
4 Lg. Tbsp. creamy horseradish
½ tsp. sugar
¼ C. chopped English walnuts
¼ tsp. dill weed
Fresh lettuce leaves

Instructions:
Boil chicken breasts with cloves of garlic until done and tender, approximately 25 minutes. Dice up to bite size pieces. Let cool! Skin apples and cut up to small bite size pieces and add to chicken. Add salad dressing, horseradish, sugar and dill. Mix well, then add chopped English walnuts. Place on favorite bread or rolls. Add lettuce to give it the crisp crunch.

Number of Servings: 8

Ingredients:
3/4 C Mayonnaise
1 (at least) T Prepared Horseradish
3/4 C chopped celery
1/2 C chopped onion
8 Ounces pasta – elbow macaroni, spirals, the tri-flavored
pastas work especially well
3/4 C frozen green peas

Instructions:
Prepare pasta according to package directions. Mix chopped celery, onion with the mayo and horseradish. And this is the best part, put the frozen peas in a colander – drain the pasta in the colander – the hot water from the pasta cooks the peas. Rinse under cold water to rapidly cool. Drain. Add to other ingredients and serve. Easily doubles.

Number of Servings: 4

Ingredients:
2 slices bacon, chopped
1/2 pound white potatoes, washed but not peeled
1 cup cheddar cheese, finely shredded
1/2 cup quick-cooking oatmeal
2 ounces smoked salmon, diced
2 teaspoons horseradish
salt & pepper to taste
1 egg, beaten
whole wheat flour, for dredging
Oil for frying
INGREDIENTS FOR HORSERADISH SAUCE:
1 cup whipping cream
2 to 3 tablespoons horseradish

Instructions:
In small saute pan, cook bacon until lightly browned but not
crisp, about 3 minutes. Coarsely grate potatoes into a large
bowl. Add the bacon, cheese, oats, salmon, horseradish, and
salt and pepper. Add egg and stir to bind. Form mixture
into 8 small potato cakes. Dust with flour.

Number of Servings: 4

Ingredients:
6-8 fish fillets (flounder or any similar white fish)
olive oil or cooking spray (to coat pan)
For Topping:
1/2 cup mayonnaise or salad dressing
1/4 cup lemon juice
1 1/2 tsp. horseradish
1/2 cup grated swiss cheese
1/3 cup parmesan or romano cheese
2 tblsp. minced onion (dry flakes)
dash tabasco sauce
salt and pepper to taste
2/3 cup dehydrated potato flakes

Instructions:
Preheat oven to 450° F. (make sure to reduce to 400° before baking-see below) Cover broiler pan with aluminun foil and coat with olive oil or cooking spray. In a medium bowl mix mayonnaise, lemon juice, horseradish, swiss cheese, parmesan (or romano), minced onion, tabasco, salt and pepper. Fold in potato flakes.
Place fish fillets on broiler pan and spread mixture evenly on top of each (back of a fork works best). Reduce oven to 400° F; bake fish for 10-15 minutes depending on thickness of fillet. Turn oven to broil and cook another 2-3 minutes until tops are golden brown. Fish flakes when done.
Accompany with a green vegetable or salad.

Number of Servings: 4-6

Ingredients:
2 pound salmon fillet, boned and skinned
1 cup mayonnaise
1 cup parmesan cheese
1 medium onion, minced
4 oz. (half cup) creamed horseradish

Instructions:
Preheat oven to 350. Line cookie sheet with foil. Spread salmon fillet, whole, on foil. Mix mayonnaise, parmesan, onion and horseradish together in a small bowl. Frost top side of salmon. Bake for 30-35 minutes until fish flakes easily. If desired, you can place under broiler for a few minutes to brown frosting.

Number of Servings: 6-8

Ingredients:
3 Tbsp. Hot horseradish
1 Lb. Raw shrimp (fresh if possible), chopped
3 Scallions, sliced
2 Eggs
1/2 Cup Milk
1 Tsp. Baking powder
1/4-1/2 Cup Flour
Salt & pepper
1 Tsp. Sweet paprika
4 Cups Oil for frying
Sauce:
1 Cup Mayonnaise
2 Large Tbsp. Creole or spicy coarse mustard
1/2 Small Lemon, squeezed
1/2 Tsp. Cayenne pepper
1 Tsp. Tabasco
Salt & pepper
2 Tbsp. Chopped parsley

Instructions:
Take peeled, deveined shrimp and soak in a bowl of cold water with 1 Tbsp. salt for 30 minutes. Remove, dry and chop to the size of coarse salt. Beat the eggs in a bowl. Add 2 Tbsp. horseradish, 2 of the sliced scallions, milk, baking powder, paprika, salt and pepper. Mix well and then add the flour. Mix well and chill covered for 1 hour. Heat oil in pot to 350-360º. Add 1-2 Tbsp. sized dollops of batter to oil and continue to do so until golden brown. Remove to paper towel and place on platter. To make the sauce, just add all the remaining ingredients including the other Tbsp. horseradish together and put in small dish in center of platter.

Number of Servings: 4

Ingredients:
Marinade:
½ Cup Prepared horseradish
1 Tbsp. Chili powder
1 Tsp. Cumin
1 Tbsp. Bottled hot sauce
4 Crushed garlic cloves
2 Tbsp. Olive oil
4 Rib eye steaks (about 1 ½ -inch thick)
Vegetable oil spray
Salt to taste

Instructions:
Combine all the ingredients for marinade and brush on steaks. Cover and refrigerate for about 3 hours. Spray grill rack with vegetable oil spray and grill steaks on medium high heat for about 20 minutes or to desired doneness, turning as necessary. Add salt to taste.

Number of Servings: 2

Ingredients:
Lobster tails (2), 4 Tablespoons of butter, 2 scallions,
2 Tablespoons of Horseradish.

Instructions:
Have a large pan of water boiling, drop in lobster tails.
Cook for approximately 3 min. Crack tails and cut the
lobster into a heat proof bowl to which the butter, scallions and Horseradish has been added. Saute for about
5 minutes. I serve with nice crackers. Eat and enjoy!

Number of Servings: 4

Ingredients:
1 Each Flank steak, trimmed
Marinade:
2 Tbsp. Balsamic vinegar
1 Tbsp. Worcestershire sauce
2 Tbsp. Salad oil
2 Tsp. Garlic, minced
2 Tbsp. prepared horseradish, shredded
2 Tsp. Salt
1 Tsp. Black Pepper
Horseradish Vinaigrette:
1/3 Cup Virgin olive oil
1 Tbsp. Shallots, minced
1 Tbsp. prepared horseradish, shredded
2 1/2 Tbsp. Fresh lemon juice
1 Tsp. Salt
1/2 Tsp. Black pepper

Instructions:
Combine the marinade ingredients and add the flank. Coat well and marinate 4 to 12 hours. Grill to desired degree of doneness. Meanwhile, heat a small saucepan and add 1 Tbsp. oil. Sauté the shallots until translucent. Add the horseradish and sauté another 1 minute. Add the remaining ingredients and bring to a simmer. Reserve for service.

Number of Servings: 12 entrée servings or 24 appetizer servings

Ingredients:
124-oz. boneless skinless chicken breasts
1/4 C. Orange marmalade
1/4 C. Steak sauce
1/4 C. & 2 Tbs. Horseradish
1/4 C. & 1 Tbs.Honey
3 Tbs. Lime juice
1 Tsp. Hot pepper sauce
2 Tbs. Grated lemon peel

Instructions:
Lightly spray or coat a sheet pan with oil. Place chicken breasts on sheet pan and sprinkle lightly with salt. Bake at 350° F for approximately 20 minutes or until almost completely cooked.
While chicken cooks, combine remaining ingredients in a large stainless steel bowl. Cover and refrigerate for at least 30 minutes. Remove chicken from oven and allow to cool to a comfortable handling temperature. Using a sharp knife, cut each breast into four equal strips. Remove glaze mixture from refrigerator and let stand at room temperature for about 10 minutes. Place breast strips in glaze mixture and toss to coat evenly. Return strips to sheet pan and continue baking until done (approximately 10 to 15 minutes).

Ingredients:
½ Lb. Lean ground beef
§ C. Onion, chopped
1 (4 oz.) can Green chilies, drained, chopped
1 Tbs. Mexican seasoning
4 C. Low-sodium tomato sauce
2 C. Chunky salsa1
2 Lasagna noodles (about 10 Oz.), uncooked
2 C. Low-fat mozzarella cheese (8 Oz.), shredded
1 (15 oz.) container Light low-fat ricotta cheese
3 Tbs. Prepared horseradish

Instructions:
Brown ground beef and onion, drain. Stir in green chilies and seasoning; set aside. In a large bowl mix together tomato sauce and salsa. Spoon 1 cup tomato/salsa mixture into 13x9x2-inch pan. Place four lasagna noodles (uncooked) in pan (there should be extra room in the pan); spoon an additional 1 cup sauce over noodles. Spoon half of ground beef mixture evenly over noodles, sprinkle with 1/3 of mozzarella cheese. Whisk together ricotta and horseradish; spread half of the ricotta mixture over mozzarella; top with 1 cup of sauce and 4 lasagna noodles. Repeat, ending with four noodles, remaining 1 cup sauce and 1/3 of mozzarella cheese. Bake at 350 F for 45-55 minutes. Let stand 10 minutes before slicing. Serve on top of shredded lettuce with 1 tablespoon Horseradish Cream Sauce and chopped tomato.

Number of Servings: 4

Ingredients:
1 Lb. ground beef
1 egg, beaten
1/3 C. chopped onion
2 Tbsp. prepared horseradish
Salt and pepper to taste
½ C. barbecue sauce

Instructions:
Preheat oven to 350ºF. In a large bowl, mix together well ground beef, egg, onion and 1 Tbsp. horseradish. Season with salt and pepper to taste. Form into 4 mini loaves and place in a 9 x 13 inch baking dish. In a separate bowl, mix together barbecue sauce and remaining horseradish. Spoon the mixture over each loaf. Bake for 45 to 60 minutes.

Number of Servings: 4

Ingredients:
8 oz. Bowtie Pasta
1 cup plain non-fat yogurt
1 sm. cucumber, peeled, seeded and cut into 1/4″ dice (approximately 1 cup)
1/2 teaspoon minced garlic (approximately 1 large clove)
1-1/2 tablespoons prepared horseradish
1/4 cup chopped fresh mint
1/4 teaspoon salt
2 tomatoes, cut into 8 wedges each for garnish
8 mint leaves for garnish

Instructions:
1) Cook pasta according to package directions. Drain and rinse well with cold water.
2) Meanwhile, in a large bowl, combine yogurt, diced cucumber, minced garlic, horseradish, chopped mint and salt. Stir well to combine.
3) Add cooked, cooled pasta to yogurt-horseradish mixture. Stir to combine.
4) To serve, place pasta on individual plates and garnish with tomato wedges and mint leaves.

Number of Servings: 6

Ingredients:
1 Cup Horseradish sauce
3 Basil leafs
1/4 Tsp. Salt
3 Tbsp. Sugar
1/2 Cup Virgin olive oil

Instructions:
Combine all ingredients. Filet or cut into strips 2 Lb. meat (chicken, beef, fish, pork) and place in marinade sauce for at least two hours in the refrigerator. Fire up the grill to at least 350º or oven, skillet-cooking meat to desired doneness.

Ingredients:
2 Lb. Ground beef
1 Can Tomato soup
1 Package Instant onion mix
1/3 to 1/2 Cup Horseradish
1 Cup Oatmeal or flavored breadcrumbs
If you have any used veggies in the refrigerator, put them in: peas, cranberries, corn, spinach or whatever

Instructions:
Put into glass or microwave ready tube pan. Nuke for 15 minutes and then frost with catsup and nuke for another 5 minutes. If you don’t have a pan like this, use a bowl and put a glass upside down in the center and go from there. Make sure everything is microwave ready.

Number of Servings: 6-8

Ingredients:
1 (4-Lb.) cut beef pot roast
1 (10-oz.) jar horseradish
1 (10-oz.) can cranberry sauce
4 whole onions
½ C. beef bouillon

Instructions:
Flour and sear roast. Place horseradish, cranberry sauce and bouillon in Dutch oven and mix together. Place roast in Dutch oven and place onions around. Cover and simmer on stovetop or place in oven at 325º approximately 4 hours or until meat is tender. Make gravy* from pan liquid. Serve over egg noodles. *Thickening gravy with ginger snaps gives the gravy a burst of flavor. This is also a good meal to “throw” in a crock-pot and cook all day.

Number of Servings: 4

Ingredients:
4 Ú-inch Thick Pork chops
1 Cup Fresh grated horseradish
2 Cups Breadcrumbs
1 Cup Flour
1 Egg
1 Cup Water

Instructions: Mix horseradish, breadcrumbs, flour together, then mix water and egg together. Dip pork chops in liquid mixture and then in dry mixture till well coated. Bake in oven in pan with sides at 350, about 45 minutes.

Number of Servings: 20

Ingredients:
3 lbs. hamburger
2 eggs
2 cups Italian bread crumbs
2 Tbs. horseradish (I prefer Gold’s)
2 Tbs. garlic powder
2 Tbs. Worcestire sauce
1 Tbs. Oregano or Italian Seasoning
1 small onion – finely diced

Instructions:
In a large bowl, mix all of the above ingredients by hand. Roll mixture into small balls, approx. 1 1/2 inches in diameter. Place on greased cookie sheets and bake at 350 degrees in oven for 45 minutes. Makes approximately 100 meatballs. Add to your favorite sauce and enjoy either with pasta or on a hoagie roll. You can also freeze the meatballs for quick dinners during the week.

Number of Servings: 4

Ingredients:
2 smoked trout, filleted
1/3 C. prepared horseradish
2 Tbsp. applesauce
3 Tbsp. heavy cream

Instructions:
Mix horseradish, applesauce and heavy cream in a small bowl. Place smoked fish on plate and serve it with sauce on the side.

Number of Servings: 20

Ingredients:
Corned Beef Brisket with spices
2 Tbls beef boullion
Small red potatoes
1 large yellow onion
1 large head cabbage
brown bread, horseradish, green food coloring

Instructions:
Put corned beef and spices in crock pot. Add boullion and potatoes. Quarter onion and put in pot. Cover with water and simmer for 8 hours. The last hour Quarter cabbage and place on top of water. Cover for remaining hour. Add green food coloring, for St Patrick’s Day fun, to horseradish. Serve with brown bread. Yum !

Number of Servings: 6-8

Ingredients:
3 – 31/2 beef roast ( cheaper cuts work well)
8 0z (1 cup) horseradish
garlic salt
6 med onions
flour or corn starch for thickening
water for gravy

Instructions:
Brown in heavy roaster with small amount of oil. after browning spread horseradish on roast beef. sprinkle with garlic salt generously . cook at least 2 hours on top of stove. after 1st hour uncover and turn the roast. add water if it is dry. add 6 onions ( whole or cut up), cover and cook 1/2 hour more or until roast is fork tender and onions are done. remove roast and onions. add water and thickening to drippings to make a very delicious gravy.

Number of Servings: 4

Ingredients:
One tablespoon prepared bottled horseradish
4 tuna steaks (1 and 1/2 pounds)
1/4 cup mashed potato flakes
1/2 teaspoon salt
1/4 tablespoon canola oil

Instructions:
Spread the horseradish evenly over the surface of the tuna steaks. It will be a thin coating. Combine the salt and potato flakes on a plate. Dredge the tuna in the potato mixture, taking care to cover both sides evenly. Heat the oil in a large nonstick pan over medium high heat. Add the tuna and cook without moving for 4 minutes, or until browned on the underside. Turn the tuna and cook another 3 to 4 minutes or until browned. Reduce the heat to medium, cover the pan and cook another 5 minutes. At this point the tuna will still be pink in the center. If if seems to be getting too dark, simply turn the tuna again and continue cooking.

Number of Servings: 4

Ingredients:
3 Tbsp. Prepared horseradish
1 Tbsp. Lime juice
1 (15-Oz.) Can Garbanzo beans, drained
4 Pita bread rounds, halved and toasted
1 Large Avocado

Instructions:
In a food processor or a blender, combine horseradish, lime juice and beans, and puree until smooth. Carefully open each pita pocket and spread insides with an equal amount of bean mixture (about 2 rounded Tbsp. each). Cut avocado in half and remove pit and peel; cut each half lengthwise into 8 thin slices. Stuff pita pockets with two slices avocado each.

Number of Servings: 12

Ingredients:
12 Each Croissants, split lengthwise
6 Tbls. Mayonnaise
6 Tbls. Dijon mustard
6 Tbls. Prepared horseradish
2 Tsp. Dried chervil
2 Lbs. Honey glazed ham, thinly sliced
24 Each Tomato slices
1 1/2 Lbs.Sharp NY cheddar cheese, thinly sliced
12 Black pitted olives
12 Sweet or kosher pickles
24 Stem chives
24 Leaves of dark green lettuce or spinach

Instructions:
Mix mayonnaise, mustard, horseradish and chervil. Lay split croissants on baking pan, spreading each with horseradish, mayonnaise, mustard spread. Arrange 3 Oz. of sliced ham to two slices of tomato on each (at opposite ends of the split croissants). Cut cheese into two 1 Oz. slices and lay at an angle over part of the tomato slices and the rest laying over the ham. Brown under broiler, under low heat for 3 to 5 minutes or until melted and browned. Transfer each to plate and garnish with leafy background lettuce, olive eyes, pickle body and chive antenna.

Number of Servings: 6

Try this passover recipe, along with other horseradish recipes for a passover menu, includingDot’s Passover Horseradish Mold and Zippy Salmon Quenelles.

Ingredients:
1 1/2 Lbs. Lean boneless shortribs
1/4 C. Prepared horseradish
1 Clove Garlic, minced
2 Tbls. Minced parsley
1/2 Tsp. Pepper
1/2 Tsp. Salt
1/4 Tsp. Dry dill weed (or 1/2 Tsp. chopped fresh dill)
1/4 Tsp. Crushed dry oregano (or 1/2 Tsp. chopped fresh oregano)
1/4 C. Olive Oil
1/4 C. Fresh lemon juice

Instructions:
Trim fat from meat, if necessary. Place a single layer in an 8 x 10″ dish. Combine remaining ingredients and pour over meat. Turn meat to coat; cover and refrigerate for at least 2 hours. Spray broiler pan or grill rack with cooking spray. Lift meat out of marinade and place in single layer rack. (Reserve marinade for mashed potatoes.) Broil 3 inches from heat for 5 minutes. Turn meat and broil 5 to 8 minutes, depending on thickness of meat and desired doneness.

Number of Servings: 4

Ingredients:
1 1/2 Cup Leftover roast beef, cubed
1/2 Cup Cooked potato, cubed
1/2 Cup Grated carrot
1/4 Cup Sliced green onions
3 Tbsp. Orange marmalade
1-2 Tbsp. Horseradish
1 Tbsp. Dijon mustard
2 Tbsp. oil (safflower oil)
4 Pitas, cut in half and opened to make 8 pockets
8 Romaine leaves
3 Tbsp. Sesame seed

Instructions:
Toss together the roast beef, potato, carrot and green onions. Whisk together the orange marmalade, horseradish, mustard and oil. Add to meat mixture and toss gently to just mix. Line each pita half with a romaine leaf. Spoon in the meat mixture. Sprinkle with sesame seeds.

Number of Servings: 8

Ingredients:
1 large pork tenderloin
1 cup olive oil
2 Tsp horseradish
5 cloves garlic, minced
1 cup beer
1 tsp dry mustard
1/2 cup soy sauce
2 tsp. brown sugar
3 tbsp. Worcestershire sauce
1 tsp salt
2 tsp White pepper

Instructions:
Combine all ingredients and place in crockpot on medium to high for 8 hours.

(Submitted by Cara Feyas, Santa Fe, NM)

Number of Servings: 4

Ingredients:
4 Medium (1/2 Lb. each) Boneless, skinless chicken breast halves
2/3 C. Finely diced honey baked ham
3 Tbls. Bread crumbs
2 Tbls. Creamy horseradish
1/2 Tsp. Dried thyme
1 Tbls. Applesauce
1/3 C. Applesauce

Instructions:
Preheat oven to 350ß. Wash and prep each chicken breast half. Flatten each breast and lightly sprinkle with salt and pepper; set aside. In a bowl, mix the next 5 ingredients together well. Divide mixture evenly between each breast. Place in center of breast and spread slightly, leaving a margin of approximately ò” around the chicken. Roll each breast, starting with the wider end, and folding in the sides as you go. Use a toothpick to secure the ends and top of roll, if necessary. Please in a shallow baking dish, which has been lightly sprayed with cooking oil. Top each breast with a dollop of applesauce, dividing it evenly. Cover dish with foil, sealing edges. Place in oven and bake for 35 minutes. Remove foil and brown for an additional 5 minutes or until lightly brown and bubbly. Remove from oven and remove toothpicks. Slice each roll with a sharp serrated knife.

Number of Servings: 1

Ingredients:
one salmon filet
2 tbls olive oil
1 medium size potato
3 tbls prepared horseradish
salt & pepper

Instructions:
Heat olive oil in skillet med. high heat, shred potato and combine with horseradish. salt & pepper salmon to taste. take horseradish/potato mixture and press on to salmon filet.(not skin side) put filet in skillet mixture side down, cook for approx. 3 min. then turn over for 1 min. Preheat oven to 375 degrees place skillet with filet in oven for an additional 3 to 4 minutes. serve immediately.

Number of Servings: 5

Ingredients:
1 ½ Lb. cooked chicken breast (diced)
8-oz. frozen mixed vegetables
12-oz. cream of mushroom soup (cream of chicken soup can be used)
2 medium potatoes (boiled to al-dente), diced
1 roll buttermilk ready-to-bake biscuits
1 tsp. salt
½ tsp. pepper
½ tsp. dill weed
½ tsp. Italian seasoning
½ Tbsp. garlic
3 tsp. prepared horseradish

Instructions:
Preheat oven based on the biscuit instructions. In a 9-inch pie pan, combine chicken, vegetables, soup and potatoes. Season the items with salt, pepper, dill weed, Italian seasoning, garlic and prepared horseradish. Mix until combined. Place uncooked biscuits on top of the mixture. Bake for the recommended amount of time listed on the biscuit package (about 8 – 12 minutes). If you want gravy for the pot pie, use an additional 4-oz. of soup mix and combine it with another 2 tsp. of horseradish and a couple of splashes of Worcestershire sauce.

Number of Servings: 4

Ingredients:
1 Tbsp olive oil
1 package (14 ounces ) fully cooked smoked sausage, cut into 1 inch pieces
1 cup diced cooked ham
1 carrot, sliced
1 onion, chopped
1 stalk celery, sliced
1 clove garlic, minced
1 can (28 ounces ) whole peeled tomatoes, broken up, undrained
1/2 cup tomato sauce
1 bay leaf
1 tsp dried thyme
1/4 tsp ground cloves
1 can (16 ounces ) white beans, drained
1 tsp grated orange peel
2 cups baby spinach leaves
1/4 cup bottled horseradish

Instructions:
Heat the oil in a large skillet. Add the sausage, ham, carrot, onion, celery, and garlic. Saute 3 minutes. Add the tomatoes, tomato sauce, bay leaf, thyme, and cloves. Bring to a boil, lower the heat, cover, and simmer 10 minutes. Stir in the rest of the ingredients. Heat through.

Number of Servings: 12 patties

Ingredients:
½ Lb. seafood (crab, lobster, fish, shrimp, crawfish)
4 medium potatoes
1 onion, finely chopped
1 egg
1 tsp. horseradish

Instructions:
Boil potatoes until cooked. Drain, put into a large bowl and mash. Add onion, horseradish, seafood and egg. Season to taste with salt, pepper and garlic powder. (A dash of Tabasco can be added!) Mix well. Drop mixture by tablespoons into a bag of all-purpose flour and shake well to coat. Shape into patties and fry over medium heat, until golden brown, about 5 minutes on each side. Drain on paper towel.
Extra yummy when served with a simple lemon sauce: 3 Tbsp. butter, 5 tsp. all-purpose flour, ¾ C. milk, 2 Tbsp. lemon juice, ¼ tsp. salt. Over medium heat, melt butter in a saucepan. Slowly stir in flour, then milk to form a smooth paste. Bring to a boil, stirring constantly. Lower heat and cook until thickened, about 3 minutes. Remove from heat and stir in lemon juice and salt. Makes 1 ½ cups.

Number of Servings: 4

Ingredients:
1 Lb. Ground chuck
6 Tsp. Horseradish
Kosher Salt
White pepper
4 Kaiser rolls, cut in half
4 Tsp. Ketchup
4 Tsp. Dill pickle relish

Instructions:
Preheat oven to broil temperature. Mix together ground chuck and horseradish. Form into four round patties. Sprinkle each side with salt and pepper. Add to the cooking tray and broil each side for three minutes. While radishburgers are cooking, mix together ketchup and relish. About one minute before radishburgers are ready, put Kaiser rolls on a cooking tray and place them in the lower half of the oven. Top radishburgers with ketchup/relish mixture and place in warmed rolls.

Number of Servings: 1 sandwich

Try this roast beef recipe, along with other horseradish recipes for roast beef, including Roast Beef Salad with Horseradish-Mustard Sauce and Snappy Roast Beef Sandwiches.

Ingredients:
Horseradish Ranch Style Dressing:
1/4 C. Ranch style salad dressing
2 Tsp. Horseradish
1 Tsp. Finely chopped parsley
1 Tsp. Finely chopped sweet red pepper
Sandwich:
1 Large Kaiser roll
4 Oz. Thinly sliced roast beef
2 Thin slices red onion
2 Slice ripe tomato
1/2 C. Shredded lettuce

Instructions:
Horseradish Ranch Style Dressing:
In a small bowl, combine all ingredients. Set aside.
Sandwich:
Slice roll in half. Evenly distribute roast beef on bottom half.
Drizzle salad dressing (recipe above) over beef.
Layer with onions, tomatoes and lettuce.
Cover with roll top and secure with toothpicks. Serve immediately.

Number of Servings: 4

Ingredients:
32 Lg. shrimp, peeled and cleaned
1 Lb. small portabella mushrooms
3 – 4 Lg. plum tomatoes, chopped
2 stalks celery, chopped
½ small onion, chopped
2 Tbsp. horseradish
2 Tbsp. canola oil
4 C. cooked jasmine rice

Instructions:
Cook rice according to directions. While rice is cooking, heat large frying pan. Add oil, adjust heat to medium temperature. Add mushrooms, celery and onions and sauté until soft. Add tomatoes. Season with salt and pepper. Add shrimp and horseradish. Simmer until shrimp turns pink, approximately 5 minutes. Serve over jasmine rice.

Number of Servings: 4-6

Ingredients:
1 Package soft spinach tortillas (may use any tortilla)
1/2 Pound roast beef, sliced thin
6 Slices Swiss Cheese
1/2 Cup horseradish
Toothpicks

Instructions:
Using one tortilla at a time, spread 1-2 Tbsp horseradish evenly over tortilla.
Layer one slice roast beef and one slice swiss cheese over
horseradish. Tightly roll up tortilla and secure with toothpicks.
Slice lengthwise into 4 roll-ups per tortilla. Continue with each tortilla.
Comments: Using 8 large tortillas, recipe will provide up to 32 appetizers. It could easily be used for sandwiches by only slicing each roll into 2 halves.

Number of Servings: 4

Ingredients:
1 Red bell pepper, roasted (over stove top or in oven)
1 Green bell pepper, roasted
1 Yellow bell pepper, roasted
2 Tbsp. Merlot wine
3/4 Lb. of a Low-salt Roast Beef, sliced wafer thin or shaved
1 Loaf French bread or sourdough bread
1 Tbsp. Extra virgin olive oil
2 Tbsp. Horseradish
1/2 Clove garlic, roasted and minced
Dash of salt
Dash of coarsely ground black pepper
4 Slices Havarti cheese

Instructions:
Peel and seed yellow, green and red peppers. Cut red and yellow bell peppers into long matchsticks. Dice the green bell pepper. Heat a skillet and add olive oil. Sauté peppers and garlic together. Add a dash of salt and pepper. Add Merlot wine and simmer for 3-4 minutes. Slice bread in half lengthwise and spread with horseradish. Place the 4 slices of havarti cheese on one half of the bread. Bake both halves of the bread for 5 minutes in a preheated 375ºF oven. Push bell peppers to one side and gently warm roast beef in the same skillet. Completely cover one half of the cheese bread with roast beef and the other half with the bell peppers. Slice each half into 4 even parts. Serve one piece of bell pepper and one of roast beef on four warm plates and garnish with fresh parsley and more horseradish, if desired. (You may wish to add 2 Tbsp. of Merlot and 1/4 Cup of beef or vegetable stock to the skillet and a simmer a bit. You can pour this over your sandwich)

Number of Servings: 6 (6 Oz.)

Ingredients:
6 Medium Red bell pepper – roasted, skinned, and seeded
6 Tbsp. Prepared creamy horseradish
1 shallot – finely chopped
10 Oz. Heavy cream
Salt to taste
White pepper to taste
Vegetable oil for peppers

Instructions:
Rub peppers with oil, put on rack in oven, and turn oven on to 400º. Cook peppers till skins turn black, remove from oven and put into a paper sack to sweat. When skins of peppers have loosened, about 30 minutes, take out from paper sack and cut tops off, and remove seeds, scrape skin off with back of knife blade. When all the peppers are done, put into a blender, add prepared horseradish and minced shallot and blend till smooth. Put all ingredients into a saucepan, turn burner on to medium. Add heavy cream and season with white pepper and salt. Cook till slightly thickened or as thick as you like it and serve hot.

Number of Servings: 4

Ingredients:
1 pound swiss cheese,grated
3 Tbsp flour
1 can (14.5 ounces) chicken broth
2 cloves garlic, minced
1 cup crumbled cooked corned beef
1 green onion, minced
2 Tbsp chopped parsley
1 Tbsp dijon mustard
1/4 cup bottled horseradish
dippers- rye bread cubes

Instructions:
Toss the cheese with the flour in a bowl; set aside. Bring the broth and garlic to a simmer in a 1 1/2-2 quart saucepan over low heat. Gradually add the cheese, stirring till the mixture is smooth and blended, about 5 minutes. Stir in the rest of the ingredients and heat through. Serve with the bread.

Number of Servings: 4-6

Ingredients:
1 Rack Pork ribs
1 Jar (12-Oz.) Catalina-type French dressing
½ C. Horseradish
¼ C. Honey

Instructions:
Cut the rack of ribs into individual serving pieces. Place in a zip lock bag and add the dressing and the horseradish. Let marinate 2 – 4 hours. Place in a shallow roasting pan and bake in 375ºF oven for 50 minutes or place on the grill for 30 minutes or until done. When ribs are just about done, brush with honey.

Number of Servings: 4

Ingredients:
1 Lb. Roast beef, sliced
1 Pkg. Washed lettuce
4 Onion rolls
3 Tbsp. Horseradish
1 C. Mayonnaise
2 Scallions
1 Tomato
4 Slices Bacon, cooked and crumbled

Instructions:
Mix horseradish, mayonnaise and bacon. Cut up scallions and add to mayonnaise mixture. Divide roast beef onto rolls evenly. Add sliced tomato to each sandwich and top with lettuce. Liberally add mayonnaise mixture to each sandwich.

Number of Servings: 4-6

Ingredients:
Pork Tenderloin (usually 2 to package)
1/2 Cup Mayonnaise
4 Tbsp. Horseradish
Paprika

Instructions:
Mix horseradish and mayonnaise together-spread over entire tenderloin. Heat oven to 500. Cook until internal heat is 155. At this time, sprinkle paprika over the tenderloins. Let stand 5-10 minutes to bring temperature up and also juices back into pork. This recipe can also be used on chicken. Add Parmesan cheese along with the paprika. Cook at 350.

Number of Servings: 4

Ingredients:
2 Lb. Sirloin tip steaks
1 Tbsp. Olive oil
1/4 Cup Butter
4 Tbsp. Horseradish sauce
1 Tsp. Worcestershire sauce

Instructions:
Season steaks with salt and pepper to taste. In heavy skillet, heat oil over medium high heat until hot. Add steaks and cook for 6 minutes on each side. Remove from skillet and place on serving plates. With skillet off of heat, add butter and horseradish, stirring well, making sure to pick up bits that have stuck to pan. Pour sauce over steaks and serve.

Number of Servings: 4

Ingredients:
4 Tbsp. Olive oil
1 Tsp. Lemon juice
3 Tsp. Prepared horseradish
2 Tsp. Honey mustard
2 Tsp. Dried basil

Instructions:
Stir all ingredients until blended. Pour over 8-Oz. of cooked pasta and stir well. Add baby corn, peas, carrots, etc., as desired. Allow to marinate for several hours in the refrigerator before serving.

Number of Servings: 4

Ingredients:
4 cube steaks
1 can (16-oz.) French onion soup
¼ C. ketchup
½ Tbsp. mustard powder
1 Tbsp. Worcestershire
2 Tbsp. horseradish
Few drops of Tabasco (optional)

Instructions:
Brown cube steaks on both sides. Add French onion soup and deglaze the pan. Add mustard powder, Worcestershire, horseradish, ketchup and Tabasco. Mix well, cover and simmer for 20 minutes. Remove steaks and whisk in 2 Tbsp. flour. Turn heat to high and thicken the gravy.

Number of Servings: 2

Ingredients:
2 6-Oz. Boneless Salmon filets
1/3 Cup Ranch salad dressing
1/2 Tsp. Grated horseradish
1/2 Tsp. Stone ground mustard
Juice from 1/2 a lime
1 Tsp. Chopped fresh dill

Instructions:
Brush a small amount of the ranch dressing onto the bottom of a glass pie plate. Place salmon filets into pie plate skin side down and not touching each other. Move oven rack 6″ away from broiler, and turn on broiler. Mix remaining ingredients and pour over the salmon. Broil at the rate of 12 minutes per inch of fish. This sauce is good on grilled chicken and excellent with deep fried vegetables.

Number of Servings: 4

Ingredients:
1 1/2 lb piece salmon filet
2 tsp horseradish
2 Tblsp dijon mustard
l Tblsp dry mustard
2 Tblsp sugar
1 Tblsp dry white wine
1/21 tsp salt
1/2tsp fresh ground black pepper
1 tsp chopped fresh dill
butter

Instructions:
Mix all ingredients except salmon. Spray piece of aluminum foil lightly with oil spray. Place salmon on foil and dot with pieces of butter. Pat or spoon sauce on top. Encase salmon in foil packet. Grill until flaky or bake at 400 degrees about 20 minutes.

Number of Servings: 4

Ingredients:
2 10-Oz. Salmon filets
24 Oz. Small red potatoes
1 Cup Chilled whipping cream
1 Cup Prepared horseradish
2 Tbsp. Mayonnaise or salad dressing
2/3 Cup Chopped dill
1 Tbsp. White wine vinegar
1 Red onion, chopped
3-4 Tbsp. Butter

Instructions:
Cook salmon in preheated 350 oven for about 20 minutes, or until salmon flakes easily. When fish is cool enough to handle, flake salmon into small pieces. Cook potatoes in boiling salted water until tender, 12 minutes. Drain, cool, peel and dice. Mix 3/4 Cup whipping cream, 1/2 Cup horseradish, mayonnaise, 1/3 Cup dill and vinegar. Whisk until thick, season with salt and pepper. Mash diced potatoes, remaining cream, horseradish and dill until smooth, mix in salmon, combine thoroughly. Melt butter in large, heavy skillet, press salmon/potato mixture in bottom of pan and cook over medium heat for 10 – 15 minutes. Mixture should be crunchy. Turn in sections and continue cooking for 8 minutes. Serve hot with horseradish cream sauce.

Number of Servings: 6

Ingredients:
1 12-inch Gourmet baked pizza crust
1 Can (15-1/2 Oz.) Red sockeye salmon
1 Tbsp. Bottled white horseradish, drained
½ Tsp. Freshly Ground black pepper
4 Tbsp. Grated Parmesan cheese
8 Tbsp. Mayonnaise

Instructions:
Preheat oven to 375ºF. Lightly spray the baked pizza crust with non-stick cooking spray. Drain salmon, discarding dark skin and bones. Flake salmon and spread evenly over pizza. In a small food processor, combine horseradish, pepper, Parmesan cheese and mayonnaise. Process until mixed well. With a spoon, drop mixture evenly over salmon and spread with the back of the spoon. Bake 15 minutes or until topping is puffed and brown. Serve hot or warm, cut into wedges. Fresh herbs are a nice addition to the soufflé topping.

Number of Servings: 2

Ingredients:
2 (6-oz.) salmon filets
1 Tbsp. prepared horseradish
½ C. chopped chives
½ Lb. unsalted butter
1 C. short grain white rice

Instructions:
Preheat broiler. Cook 1 C. rice according to package directions. Place butter in a pan on medium heat and add horseradish, slowly melt butter while infusing horseradish flavor. Place aside. Season salmon with salt and pepper and place on oiled grill pan in broiler. Cook to desired temperature, 3 minutes on each side for rare, 4 minutes for medium rare, 5 minutes for medium and 6 – 7 minutes for well done. While salmon is resting, reheat horseradish butter and stir in fresh chives. Place ½ rice in each of two bowls, top with salmon and cover in horseradish and chive butter.

Number of Servings: 2

Ingredients:
2 Salmon filets
Horseradish

Instructions:
Coat Salmon filets with prepared horseradish. Broil until salmon becomes firm and horseradish is slightly brown.

Number of Servings: 8

Ingredients:
2 Lb. Boneless chicken breasts
1 Bottle (8-Oz.) French salad dressing
2 Tbsp. Prepared horseradish
1 Cup Apricot preserves
Hot cooked rice

Instructions:
Preheat oven to 350ºF. Arrange chicken skin-side up in a 13- by 9-inch baking pan. Set aside. In a small bowl, combine salad dressing, horseradish and preserves; mix well. Pour over chicken. Bake for 60 minutes, or until chicken is fork-tender and juices run clear. Halfway through cooking time, spoon sauce over chicken. Serve over hot cooked rice.

Number of Servings: 4

Ingredients:
1 Can Chicken
½ C. Mayonnaise
¼ C. Sweet relish
1 Tsp. Mrs. Dash
1-1/2 Tsp. Horseradish

Instructions:
Add can of chicken to medium bowl. Fork the chicken until it is well mixed up. Add all ingredients together and mix well. Make with your favorite bread or broil it under heat with cheese to make a hot sandwich.

Number of Servings: 5-6

Ingredients:
3 Lb. Chuck roast
2 Tsp. Prepared horseradish
2 Medium Onion, chopped
1 10 ý-Oz. Can Cream of celery soup
1/2 Cup Sour cream

Instructions:
Season pot roast with salt and pepper. In skillet, brown meat. Transfer to shallow roasting pan. Spread horseradish over top; sprinkle onion over meat; top with soup (undiluted). Cover and bake at 325 for 2-1/2 – 3 hours. Pour off drippings, reserve for gravy. Skim off fat. Blend 1/4 Cup flour with 1/2 Cup water. Cook, stirring constantly until mixture thickens and boils. Gradually add sour cream. Serve with meat.

Number of Servings: 6

Ingredients:
1 12-inch Freshly baked pizza crust
1-1/2 Cups Catsup
1/4 Cup Grated hot horseradish
1/2 Lb. Cooked, fresh crabmeat
1/2 Lb. Cooked bay scallops
1/2 Lb. Cooked shrimp
2 Cups Grated sharp cheddar cheese
2 Tbsp. Dill weed
1 Lemon, sliced into thin slices & twisted

Instructions:
Preheat oven to 400ºF. Place pizza crust on a pan or a large baking sheet. Mix catsup and horseradish together; spread over crust. Place seafood on top of the catsup mixture; sprinkle cheese over all. Bake for 12 minutes. Remove from oven. Sprinkle with dill weed and garnish with lemon twists. May be served hot or room temperature.

Number of Servings: 6

Ingredients:
1 small can of crabmeat (12 oz)
1 tsp. lemon juice
5 tbsp. mayonnaise
1 tsp. prepared horseradish
8 oz. cream cheese, softened
3 hamburger buns or fresh english muffins halved
3 strips good bacon

Instructions:
Heat broiler
In a small bowl shred and pick over the crab meat looking for cartiledge. Add lemon juice, mayonnaise and horseradish. Stir gently to mix ingredients being careful not to break up the crab meat too much.
Spread the six halves of the buns or muffins with the softened cream cheese and place them on a broiler safe pan. Divide the crab mixture into 6 parts and spread it over the cream cheese being careful to cover all the cream cheese. Slice the bacon into one inch pieces and place one or two on top/center of each bun. Broil about 4 inches from the broiler flame until the bacon sizzles and there are light brown touches all over the delicious crabmeat.
Comments: These are also nice cut into fourths and served as an hor d’ouvres. Then you would want to place four small pieces of the good bacon on each quadrant. These are also good with leftover shredded lobster meat. They are nice in the summer with a bowl of gazpacho!

Number of Servings: 4

Ingredients:
4 Cups Deli-made coleslaw
1 Cup Freshly grated horseradish – divided
As needed: Salt and freshly ground pepper
2 Lbs. Top quality Bluefin or Yellowfin tuna filets – cut into 4 8-Oz. slices, about 1″ thick
As needed: Top quality olive oil
1 Bunch cilantro, stemmed and finely chopped

Instructions:
For the Horseradish-Slaw: Add 1/4 Cup freshly grated horseradish to 4 Cups deli-style coleslaw (available in your supermarket’s Deli Dept.). Set aside, covered and refrigerated until ready to serve. Tuna Medallions: Cut each 8-Oz. fillet into four 2-Oz. medallions of even thickness. Coat with salt, pepper and a thin layer of freshly grated horseradish evenly. Heat olive oil to smoking point in sauté pan; sear fish on one side a minute and a half, turn and sear other side a minute and a half, leaving medallions rare but with a nice brown crust. To assemble: On rimmed dinner plate, mound slaw in center. Place 4 tuna medallions at edge of slaw to form pyramid. Sprinkle slaw and seared tuna medallions with finely chopped fresh cilantro.

Number of Servings: 6

Ingredients:
6 Filets Salmon, each weighing 4 Oz. raw
2 C. Soft bread crumbs, coarsely grated
1 Oz.Butter, unsalted, softened
3 Oz. Prepared horseradish
1 Tbls. Rosemary, fresh, chopped
3 Tbls. Tarragon, Fresh, chopped
3 Tbls.Thyme, fresh
4 Oz.White wine
1/2 Tsp.Salt
1/4 Tsp. Black pepper, ground
As needed, Canola oil

Instructions:
Season the salmon filets with salt and pepper. Heat oil in a sauté pan. Sear salmon on both sides for 1-2 minutes until golden brown. Fish should still be raw in the center.
Combine horseradish, bread crumbs, butter, rosemary, tarragon, thyme, salt and pepper. Add the white wine and mix to a paste. Spread the top of the salmon with equal amounts of the bread crumbs (about 2 Oz. each).
Place filets on an oiled sheet tray. Place tray in a preheated 375º oven. Bake for 5-7 minutes until the fish is cooked through and the crust is golden brown. Serve with horseradish-tomato vinaigrette.

Number of Servings: 10

Ingredients:
1 lb of smoked turkey or roast beef thinly sliced (about 20 slices)
1 head broccoli washed and cut into florets 1 1/2 inches long
1/2 cup mayonnaise
1/2 cup prepared horseradish
2 Tbsp spicy mustard
fancy toothpicks

Instructions:
Slice the turkey or roast beef in half lengthwise. You should have about 40 2-inch wide strips depending on the size of your original slices. Lightly steam the broccoli florets until bright green but still crisp (about 2 minutes). Remove from heat and rinse in cool water to stop the cooking process. Mix the mayonnaise, horseradish, and mustard together in a small bowl. To assemble roll-ups, lay one strip of meat lengthwise and spread about 1 teaspoon of sauce in the middle. Place a broccoli floret in the center with the floret side facing the flat cut side of the meat. Wrap one end around floret and roll. Secure with a toothpick. Repeat until all ingredients are used. Arrange on a platter. The extra sauce can be used as a dip.

Number of Servings: 6

Ingredients:
6 cuts @ 5-Oz. (2 Lb.) Fresh Yellowfin tuna
2 Tbsp. Horseradish
1 Cup Mayonnaise
4 Tbsp. Lee & Perrins
Lots Black pepper, fresh cracked
1 Each Lemon, Juice
3 Cloves Garlic, chopped
1 Each Onion, sweet vidalia
1 Each Tomato, Beefsteak Vine Ripe
12 Each Fresh White Bread, Sliced

Instructions:
Cut and marinate tuna for 2 hours. Grill tuna steaks on a very hot grill, only a few minutes on each side. Very important to keep the fish medium-rare. Place tuna on bread top with onion and tomato.

Number of Servings: 6

Ingredients:
3 Tbsp. Chopped parsley
2 Tbsp. Chopped pimiento
2 Tbsp. Chopped onion
Salt & pepper to taste
2 Tbsp. Butter
3 Cups Hot cooked rice
1 1/2 Lb. Peeled and deveined shrimp
1 Tbsp. Butter
1 10-Oz. Reduced fat, cream of mushroom soup
2 Tsp. Horseradish
1 Tsp. Lime juice

Instructions:
In large skillet, add first six ingredients, cooking until butter is melted and thoroughly combined. Stir in hot rice and press firmly around bottom and sides of a pre-treated 10-inch pie plate. Lightly cook shrimp in butter and put into rice shell. Add soup, horseradish and lemon juice to the skillet, stir until smooth and heated and pour over shrimp. Bake in preheated 350 oven for 30 minutes.

Number of Servings: 12 appetizer servings or 2 dinner portions

Ingredients:
Vegetable or canola oil
12 Large (24 count size) Shrimp, peeled and deveined
6 Slices bacon, cut in half lengthwise
1/4 Cup Prepared horseradish
1/4 Cup Ketchup

Instructions:
Pour vegetable/canola oil into large pan to 1″ depth. Heat to 375º. Wrap a half slice of bacon around each shrimp, securing with wood toothpicks. Fry in oil until bacon is crisp, about 4-5 minutes, turning once. Mix together horseradish and ketchup. Serve Shrimp Rumaki with Sauce.

Number of Servings: 4

Ingredients:
24 Lg. shrimp, cooked, shelled and deveined
1 Tbsp. prepared horseradish
1 Tbsp Dijon mustard
1 Tbsp. lemon juice
3 Tbsp. olive oil

Instructions:
Whisk together horseradish, mustard, lemon juice and oil. Add coarsely ground black pepper and salt to taste. Pour over shrimp. Refrigerate covered for 3 hours. Serve in lettuce cups and sprinkle with chives.

Number of Servings: 8-10

Ingredients:
1 1/2 Cup Plum jelly
2 Tbsp. Prepared horseradish
1 1/2 Tbsp. Dijon mustard
1 1/2 Tsp. Lemon juice
1 Tsp. Hot pepper sauce

Instructions: In a small saucepan, mix all ingredients. Warm over low heat. Serve with boiled or fried shrimp. Sauce can be served warm or cold.

Number of Servings: 2

Ingredients:
1 Large Thick cut sirloin steak
1/4 Cup A-1 steak sauce
1 1/2 Tbsp. Horseradish
1 Tbsp. Coarse black pepper
1 Tsp. Crushed basil leaves
1 Tbsp. Water

Instructions:
Mix ingredients together in a container large enough to fit steak. Add steak and turn over in sauce several times. Cover and refrigerate overnight. Pull out of cold and let sit out for one hour before cooking on grill. Place foil on grill and cook as to keep the meat juice. Grill onions to taste is optional.

Number of Servings: 8

Ingredients:
2 Tsp. Olive oil
3 to 4 Lb. Top sirloin beef roast
1 1/2 Cups Low sodium beef broth
3 Tbsp. Prepared horseradish
3 Tbsp. Sour cream

Instructions:
Heat olive oil in a heavy cast iron skillet over medium heat. Quickly sear the roast on all sides. It takes about 30 to 40 seconds to sear each surface. Remove from heat, transfer roast to a baking pan with a rack. Bake for about 30-40 minutes per half-pound in a 325 oven. When roast has reached desired state of doneness, remove from oven and let stand 15 minutes. Heat broth on high in microwave for 3 minutes. Mix horseradish and sour cream. Slice roast and pour broth over roast. Serve horseradish cream on the side.

Number of Servings: 4-6

Ingredients:
1 lb. ground turkey
1 cup chopped onion
1 cup chopped celery
1 pound ground turkey
1 tablespoon horseradish
1 cup chopped onions
1 tablespoon vinegar
1 cup chopped celery
2 tablespoons salad mustard
1 tablespoon brown sugar
1 cup catsup
1 tblsp. vinegar
1 cup catsup

Instructions:
Brown meat while crumbling with wooden spoon. Add onions and celery, and brown until onion is translucent. Add remaining ingredients to meat mixture. Simmer for 15 minutes. Serve on crusty rolls.

Number of Servings: 8

Ingredients:
3 Lb. boneless beef bottom round roast or rump roast
1 TBS. vegetable oil
8 small red potatoes, quartered
3 cups fresh or frozen baby carrots 1 large onion, coarsely chopped
3 ribs celery, sliced
1 5-oz. jar prepared white horseradish
1 tsp. salt
1/4 tsp. black pepper
1 cup beef broth strips good bacon

Instructions:
Trim excess fat from beef. Heat oil in large skillet over medium heat. Brown beef on all sides, about 10 minutes total.
Place all vegetables in a 4-6 quart slow cooker. Place beef on top of vegetables. Season meat with salt and pepper; spread horseradish over beef. Add stock to crockpot.
Cover and cook on low for 8-10 hours.

Number of Servings: 4

Ingredients:
16-oz. smoked salmon, chopped
2 Tbsp. sour cream
2 Tbsp. bottled horseradish, drain well
1 Lg. tomato, sliced thin
1 sweet red pepper, chopped
Salt, optional

Instructions:
Mix sour cream with horseradish. Add salmon and pepper. Chill. Serve on buns or rolls. Spoon mixture and top with slice of tomato.

Number of Servings: 6

Try this roast beef recipe, along with other horseradish recipes for roast beef, including Roast Beef Salad with Horseradish-Mustard Sauce and Roast Beef Salad with Horseradish-Mustard Sauce .

Ingredients:
6-oz. pepperjack cheese, shredded
1/3 C. mayonnaise
2 Tbsp. horseradish
1 Lb. deli roast beef, preferably London broil
12 slices toasting bread, preferably English toasting bread

Instructions:
In a small bowl, stir together cheese, mayonnaise and horseradish. Smear onto six slices of bread. Place roast beef on other six slices of bread and then top with the cheesy tops. Bake on a foil lined baking sheet for 7 minutes at 400º or until toasted. Sandwiches are awesome topped with sautéed onion and mushrooms.

Number of Servings: 4

Ingredients:
½ C. soy sauce
2 Tbsp. brown sugar
2 Tbsp. creamy horseradish
¼ C. orange juice
4 (6-oz.) salmon filets

Instructions:
Whisk soy sauce, brown sugar, horseradish and orange juice together until well blended. Pour mixture over salmon filets and let marinate at least 30 – 45 minutes. Heat gas or charcoal grill to medium low heat. Cook 7 – 14 minutes or desired doneness.

Number of Servings: 4 -6 (about 24 kabobs)

Try this Jewish (Kosher / Kosher style) food recipe, along with other horseradish recipes for Jewish food including Horseradish Pot Roast and Wasabi Horseradish Firecracker Snapper.

Ingredients:
MARINADE:
1/4 cup horseradish
1/4 cup soy sauce
3 oz concentrated frozen pineapple juice, thawed
1 1/2 teaspoon grated garlic
1 teaspoon ground pepper
INGREDIENTS FOR KABOBS:
2 lbs boneless beef rump roast, cut into 3/4 inch cubes
2 medium mangoes, peeled, pitted, cubed
2 medium red bell peppers, cut into 1 inch squares
24 9 inch long bamboo skewers, soaked in water for 1 hour

Instructions:
Mix all ingredients for marinade and mix with beef. Marinade 4-6 hours.
On each skewer thread beef alternating mango and bell pepper.
Do not end with mango because it is slippery and will fall off.
Each skewer should have about 4 beef cubes, 2 mangoes and 2 bell peppers.
Barbecue over hot coals 6-8 minutes or till desired doneness.
Serve piping hot on bamboo tray lined with banana or lettuce leaves.

Number of Servings: 6

Ingredients:
1/4 cup vegetable oil and 1/4 cup butter,1 1/2 cups chopped chicken breast,3 cups peeled, diced potatoes, 1 cup diced onions, 1/2 cup diced bell peppers, 2 Tablespoons prepared horseradish, 1-1 ounce package ranch dressing mix, 1 cup shredded sharp cheddar cheese, salt and pepper to taste.

Instructions:
Heat oil and butter over medium heat in a 12 inch non-stick skillet. Add chicken and stir-fry for 1 minute. Stir in remaining ingredients except cheese . Cover and cook, stirring occasionally, until vegetables are tender (15 to 20 minutes) Remove from heat. Drain excess grease. Sprinkle cheese on top, cover and let set until cheese is melted.

Number of Servings: 4

Try this spicy food recipe, along with other horseradish recipes for spicy food, including Spicy Clam Gazpacho and Grilled Spicy Red Chicken Sandwich.
Ingredients:
2 Pkg. (6-Oz.) Pasteurized claw crab meat
1 Large Egg, beaten
1 Tbsp. Cream-style prepared horseradish
2 Tsp. Dijon mustard
½ Tsp. Cumin
¼ Tsp. Ground red pepper
8 Small Flour or corn tortilla wraps
1-1/2 C. Shredded low fat mozzarella cheese

Instructions:
Preheat oven to 375ºF. Combine crab, egg, horseradish, mustard, spices and ½ Cup cheese in medium mixing bowl. Stir gently by hand until blended. Spoon mixture into tortillas and wrap tightly. Place wraps on cookie sheet lined with foil or cooking spray and cover with layer of mozzarella cheese. Bake for 10 – 12 minutes or until cheese is bubbly and brown. Serve on a bed of fresh greens with salsa, sour cream or guacamole on the side.

Number of Servings: 4-6

Ingredients:
2 Cans (14-1/2-Oz.) vegetable broth
¾ C. Coleslaw mix with carrots
1 C. Ham, cut into ½” cubes
1 Can (28-Oz.) Baked beans
2 Tbsp. Horseradish
2 Tsp. Salt
2 Tbsp. Pepper

Instructions:
In a large pot, add broth, coleslaw and ham. Bring to a boil for 10 minutes. Add remaining ingredients and boil for another 5 minutes. Reduce heat and simmer 20 minutes. Serve with toasted wheat bread or wheat crackers.

Number of Servings: 4

Try this hot and spicy recipe, along with other horseradish recipes for hot and spicy food, includingNice N’ Spicy Muffins and a Fiery Bloody Mary.

Ingredients:
1 Lb. Wide egg noodles
2 Tbsp. Horseradish cream sauce
4 Slices Crisp bacon, crumbled
2 Tbsp. Butter
6 Tbsp. Grated Parmesan cheese
Freshly ground black pepper

Instructions:
Cook noodles until “al dente” (not mushy). Drain reserving 4 Tbsp. cooking water. Cook bacon until crisp, reserving 2 Tbsp. of drippings. In large serving pasta plate or bowl, mix noodles with the horseradish cream sauce, bacon crumbles, butter and the 4 Tbsp. cooking water. Add Parmesan cheese. Serve with freshly ground black pepper. If desired, sprinkle more cheese on the pasta. Serve immediately.

Number of Servings: 4

Try this spicy food recipe, along with other horseradish recipes for spicy food, including Spicy Crab Enchiladas and Grilled Spicy Red Chicken Sandwich.

Ingredients:
2 Tbsp. prepared bottled horseradish
4 C. vegetable juice cocktail
2 cans (6-oz.) minced clams with juice
1 C. diced tomato
1 C. thinly sliced celery

Instructions:
Combine all ingredients in a non-metal bowl; cover and refrigerate 4 to 12 hours. Serve icy cold.

Number of Servings: 4-6

Ingredients:
1 Tbsp. Bottled white horseradish, well drained
1 Tbsp. Prepared yellow mustard
1 Large Roma tomato, seeded and finely diced
1 Cup Chopped arugula
1/4 Cup Chopped scallions and green tops
1/2 Cup Chopped mixed herbs (parsley, basil, coriander)
1 Quart Buttermilk
Salt and white pepper, to taste

Instructions:
In a bowl or pitcher, mix all ingredients together. Taste a spoonful and add salt and white pepper to taste. Chill, covered for at least 3 hours.

Number of Servings: 6 (about 1 Cup each)

Ingredients:
1 1/2 Cups Dry green split peas, sorted and rinsed
1 Small Smoked ham hock
1/2 Cup White onion, chopped
2 Tbsp. Prepared horseradish
3/4 Tsp. Salt
1/8 Tsp. Ground black pepper
6 Cups Water

Instructions:
In a soup pot, combine all ingredients. Place over medium-high heat; bring to a boil. Cover, reduce heat and simmer for 1 1/2 hour, or until ham hock is tender. Remove ham hock; cut meat from bone. Cut meat into small pieces. Return meat to soup. Cook for 5 minutes longer, or until heated through. Ladle into serving bowls; serve immediately.

Number of Servings: 6

Ingredients:
4 Med. Baking potatoes, peeled
1 C. Green cabbage, shredded
1/4 Med. Onion, shredded
1/2 Tbls. Vegetable oil
1/2 C. Horseradish
1 Tsp. Caraway seed
3/4 C. Heavy cream (substitute evaporated skim milk to reduce fat )
4 Tbls. Margarine or butter
Salt to taste
Pepper to taste

Instructions:
Slice peeled potatoes ¼” thick and place in medium-size stock pot. Cover with cold water and bring to a boil. Turn heat down and simmer for 15-20 minutes or until potatoes are fork tender. While potatoes are cooking, shred cabbage and onion. Heat oil in medium-size sauté pan. Add cabbage and onion and sauté until tender. Add salt, pepper and caraway seed.
Rub a 2-quart baking dish with margarine or butter. Place a third of drained potatoes on bottom of dish; sprinkle with 1/3 of horseradish, followed by 1/3 of the cabbage mixture; top with 1/3 of cream. Repeat layers twice. Top off with remaining butter. Bake at 350º for 25 minutes.

Number of Servings: 20

Ingredients:
1 Standing rib roast, approximately 8 Lb.
3 Jars pure grated horseradish (white)
Salt
Pepper
Garlic cloves (about 6)

Instructions:
Cut the garlic cloves into spears. Spear the roast, shoving the clove spears deep inside with a finger. Lightly salt and pepper the roast. Encase the roast in horseradish, on all sides. Place tin foil on the grill rack. Cook on a low-flame gas grill for about 3.5 hours, turning as necessary. Let sit for about 10 minutes to set. Carve and serve.

Number of Servings: 4

Ingredients:
4-6 Oz. Beef medallions, 3/4″ -1″ thick
20 Sheets Phylo dough, cut 1-inch larger than medallion perimeters
4 Tbsp. Commercial horseradish sauce
4 Tbsp. Cream cheese
4 Tbsp. Pistachio nuts, chopped & toasted
2 Tbsp. Butter, melted
2 Tbsp. Oil, for frying
Salt & pepper to taste

Instructions:
Pre-heat oven to 350F. Lay out phylo dough and cut into squares [or rectangles, circles etc.]. Make sure to cut them about 1 inch larger than medallions perimeter. Lay one at a time on baking sheet pan, alternating with layers of brushed-on butter till you have 5 in each stack. Chop nuts and place in oven to toast for 2-3 minutes. Mix horseradish sauce and cream cheese together adding salt and pepper to taste. Remove nuts from oven and cool a few minutes, then add to horseradish mix. Heat oil in fry pan to high heat. Salt and pepper medallions, sautþ on each side just long enough to caramelize surface. Remove medallions to top of prepared phylo dough sheets. Pat horseradish sauce mix on top of medallions. Place in oven till center of steaks come to 125-130F [rare] 135-140 [medium] 12-19 minutes. If phylo dough starts to burn before steak is done, place foil over top.

Number of Servings: 4

Ingredients:
4 (6-oz.) sirloin strip steaks
2 Tbsp. butter
2 Tbsp. flour
1 C. milk
Salt and pepper to taste
3 Tbsp. prepared horseradish
2 Tbsp. cream
½ tsp. dry mustard
1 Tbsp. red wine vinegar

Instructions:
Lightly season steaks with salt and pepper, then prepare according to personal preference. When the steaks have approximately 5 minutes left, in a shallow saucepan, place 2 Tbsp. butter. Melt over medium heat, until warm and bubbly. Immediately stir in 2 Tbsp. flour. Stir constantly as a thin paste is formed. Continue cooking and stirring for 1 – 2 minutes. Stir in milk. Stir constantly while bringing the mixture to a simmer. Once the sauce reaches the desired consistency, remove it from heat. Stir in 3 Tbsp. horseradish, 2 Tbsp. cream, ½ tsp. dry mustard and 1 Tbsp. red wine vinegar. Return the sauce to heat, stirring constantly to incorporate all ingredients. Dredge the steaks with the sauce.

Number of Servings: 8

Ingredients:
1 20-Oz. Can crushed pineapple
8 Boneless skinless chicken breasts
1/2 Cup Yellow mustard
3 Tbsp. Cornstarch
1/2 Cup Water
1 Cup Sugar
5 Tbsp. Prepared horseradish

Instructions:
In a large saucepan, combine the horseradish, yellow mustard, crushed pineapple with the juice, sugar and bring all to a boil. Mix the cornstarch and the water and stir until the mixture resembles milk with no lumps. Pour the cornstarch into the boiling mixture slowly and stir while pouring the sauce should now be thick. The chicken can be baked, fried in strips or grilled. Serve this chicken with the sauce for dipping. Leftovers can be re-used; will keep for about a week in the refrigerator.

Number of Servings: 6-8

Ingredients:
1 Tbsp. Vegetable oil
1 3-Lb. Beef roast of your favorite cut
1 Bottle (12-Oz.) Chili sauce
1/4 Cup Prepared horseradish
1 Tbsp. Packed brown sugar

Instructions:
Heat oil in Dutch oven over medium high heat. Add roast and brown well on all sides. Transfer roast to any size crock pot. Mix chili sauce, horseradish and brown sugar in small bowl. Pour over roast. Cover and cook on low power for 8-10 hours or until very tender.

Number of Servings: 4

Ingredients:
2 Lb. Round steak – tenderized and lightly floured
1 Package Onion soup mix
2 Large Onions – sliced
1 Clove Garlic – grated
4 Tbsp. Horseradish

Instructions:
Brown floured meat in butter and place in an ovenproof covered pan. Sprinkle onion soup mix, garlic and horseradish over meat, then lay the slices of onion over all. Add 4 Cups of water, salt and pepper to taste. Cover and bake in a 350 oven for 1 1/2 hours.

Number of Servings: 8

Ingredients:
½ C. chicken broth
½ tsp. prepared horseradish
1 C. chicken, shredded
1 C. cracker crumbs
8 hamburger buns

Instructions:
In a 2-quart microwave baking dish, heat broth, chicken and horseradish for 2 minutes in the microwave; add crackers and heat until thick. Serve warm on buns.

Number of Servings: 4

Ingredients:
1/4 Cup Creamy peanut butter
1 Tbsp. Water
1 Tbsp. Oil
1 Tbsp. Soy sauce
3 Tsp. Prepared horseradish
2 Tsp. Sesame oil
2 Tsp. Honey
2 Cloves garlic, minced
1 Tsp. Ginger
1 Tsp. Cilantro, minced
1/2 Tsp. Crushed red pepper
4 Skinless boneless chicken thighs

Instructions:
In medium sized plastic or glass bowl, blend together all ingredients except chicken thighs. Add thighs to mixture, cover and refrigerate at least 1 hour. Grill over medium heat on preheated grill for 5-7 minutes on each side or until chicken is no longer pink inside. Serve over precooked noodles if desired.

Number of Servings: 8

Ingredients:
½ C. chicken broth
½ tsp. prepared horseradish
1 C. chicken, shredded
1 C. cracker crumbs
8 hamburger buns

Instructions:
In a 2-quart microwave baking dish, heat broth, chicken and horseradish for 2 minutes in the microwave; add crackers and heat until thick. Serve warm on buns.

Number of Servings: 4

Ingredients:
1 Lb. Ground roundsteak
1/3 Cup Oatmeal (regular flakes)
1/3 Cup Milk
1 Tbsp. Finely chopped onion
1 1/2 Tbsp. Horseradish
Salt & pepper to taste

Sauce:
1 Cup Catsup
1 Cup Water
1 Tbsp. Brown sugar
1 Small Onion, chopped
1/2 Lemon, thinly sliced
Salt & pepper taste

Instructions:
Soak the oatmeal in the milk for 10 minutes. Mix together with the ground round, onion, horseradish, salt and pepper. Shape into meatballs, and bake in a shallow pan at 325° in the oven for about 15 minutes. Combine all the sauce ingredients in a saucepan, and simmer together for 5 minutes. Pour sauce over the meatballs, and bake in a 300 oven for 45 – 50 minutes.

Number of Servings: 8

Ingredients:
1/4 Cup Hot sauce
1/4 Cup Teriyaki sauce
1 Tbsp. Creole seasoning
1 3-1/2 Lb. Tenderloin
*Horseradish Sauce
1/4 Cup Horseradish
1/2 Cup Dijon mustard
1 Tbsp. Lemon juice
1 Cup Whipping cream

Instructions:
Combine first 3 ingredients. Pour over tenderloin, marinate in a covered container 1 1/2 hours. Grill over medium heat 30-40 minutes, turning occasionally. Let stand 10 minutes. Serve with horseradish sauce.
*Horseradish Sauce – Stir together first 3 ingredients. Beat whipping cream until soft peaks form. Fold in first 3 ingredients. Cover and chill 1 hour.

Number of Servings: 6

Ingredients:
1/2 pound flaked crabmeat
1/2 cup chopped canned mushrooms
1/2 cup mayonnaise
1/4 cup sweet relish
1/4 cup horseradish
1 teaspoon Worchestershire sauce
6 spears cooked asparagus
3/4 cup grated sharp cheese
6 flour tortillas

Instructions:
Mix crab with next 5 ingredients. Place asparagus spear on each tortilla, followed by 1/6 of crabmeat mixture. Sprinkle 2 tablespoons cheese over each. Broil until cheese is melting and bubbly. Roll up and enjoy!

Number of Servings: 2

Ingredients:
2 4-6 Oz. Trout Fillets
Dry Vermouth — or white wine
1 Tablespoon Dill — minced
1/2 Cup Sour Cream
2 Small Cucumbers — sliced
1 To 2 Tbsp. White Horseradish — drained

Instructions:
Bring enough vermouth or wine to rolling boil. Add trout to the raised rack and continue at a rolling boil allowing trout to steam for 9 to 10 minutes. Remove from rack and cool. Combine sour cream, horseradish and dill weed for dressing. Trout may be served cool or cold with sour cream dressing. Garnish with cucumbers slices, if desired.

Number of Servings: 4-6

Ingredients:
1 8-Oz. Bag Egg noodles, cooked according to directions
1 6-7 Oz. Can Tuna, drained
1 8-Oz. Package Cream cheese
1 8-Oz. Carton Sour cream
1 Tsp. Worcestershire sauce
1-2 Tbsp. Horseradish
1 Tbsp. Dry minced onion
1 Tsp. Garlic powder
Salt & pepper to taste

Instructions:
Mix sour cream and cream cheese until smooth, then add rest of ingredients. Put in 2 quart casserole and bake at 350, covered for 20 minutes. Uncover and bake 10-15 minutes more.
Comments: Can be assembled ahead and refrigerated until ready to bake, but will take longer to bake, about an hour.

Number of Servings: 4

Ingredients:
1 Lb. Ground turkey
1 Cup Plain yogurt, divided
1 Onion chopped
2 Tsp. Worcestershire sauce
2 Tbsp. Olive oil
14 Oz. Can tomato puree
2 Tsp. Horseradish
4 Large lettuce leaves
1 Tomato sliced
4 Pita breads

Instructions:
Mix turkey with 1/3 Cup yogurt, onion, Worcestershire sauce and salt and pepper to taste. Form into meatballs and cook in oil, turning often to brown each side. Add tomato puree and simmer meatballs until cooked through (about 20 minutes). Remove meatballs and add remaining yogurt and horseradish to tomato mixture. Stuff pitas with meatballs, lettuce and tomato and drizzle with the horseradish and yogurt mixture.

Number of Servings: 4

Ingredients:
1 ½ Lb. lean beef brisket or boneless trimmed shortribs
2 Tbsp. cooking oil
1 (6-oz) pkg. diced dried fruit and raisins
1/3 C. prepared horseradish
1 ½ C. water
½ tsp. salt
1 Lb. washed, trimmed spinach

Instructions:
Trim fat from meat, if necessary. Cut into ½ inch cubes. Heat oil in a 10-inch Dutch oven. Brown beef in hot oil over medium high heat. Stir in dried fruit, horseradish, water and salt. Cover and bring to a boil; reduce heat and simmer 45 minutes or until meat is tender. Add more water, if necessary. Pile spinach on top of meat, cover tightly and steam until spinach wilts. Cook and stir until spinach is tender, about 3 minutes.

Number of Servings: 3

Ingredients:
Prepared (not creamy style) horseradish
1 fish steak (works great with catfish) approximately four inches by eight inches and one inch thick or thicker
Worcestershire sauce

Instructions:
Place fish steak on a sheet formed from aluminum foil with the edges turned up. Douse with Worcestershire sauce liberally. Cover entire upper surface of fish with horseradish. Cook on grill or in oven at low temperature (250 to 300) until liquid disappears (approximately 45 minutes to one hour depending moisture content of the fish and how much Worcestershire sauce is used).
Comments: The horseradish will help remove the strong taste from stored (frozen) fish, but works great on fresh fish also.

Number of Servings: 4

Ingredients:
1 Medium onion, sliced thin
1 C. Apple sauce
2 Tbs. Prepared horseradish
4 Veal chops, ¼- to ½-inch thick
½ C. Vegetable oil

Instructions:
In skillet, brown chops on both sides. In separate pan, sauté onions in vegetable oil until translucent. Stir in applesauce and horseradish until blended. Place veal chops in shallow pan. Cover with applesauce mixture and bake for 30 minutes in oven preheated to 350º F. Serve over rice.

Number of Servings: 1

Ingredients:
1 tsp. water
2 Tbsp. horseradish
2 Tbsp. soy sauce
Sesame seeds
Filet of catfish

Instructions:
Filet catfish and poach in ½ C. of water and ¼ tsp. of salt. Remove fish when cooked well done. Apply combined ingredients on fish.

Number of Servings: 4

Try this Jewish (Kosher / Kosher style) food recipe, along with other horseradish recipes for Jewish food including Horseradish Pot Roast and South Pacific Beef Kabobs.

Ingredients:
4 8oz portions Red Snapper
Juice of 1 lime
zest of 1 lime
1/4 cup prepared horseradish drained
2 Tbs prepared wasabi
Flour
salt and pepper

Instructions:
Combine: lime juice, lime zest, horseradish and wasabi.
Add snapper and marinade for 30 min.
Drain, salt and pepper to taste. Lightly flour. Pan sautee 3 min. on each side on a med-high heat. Deglaze pan with marinade and pour over fish.

Number of Servings: 4

Ingredients:
2 Cans Progresso Potato, Ham & Cheese Soup
6 Oz. Baby portabella mushrooms, sliced
2 – 3 Tbsp. Prepared horseradish
1 Can (15-Oz.) Cannelini beans with liquid
1 C. Asiago cheese, grated
1-1/2 Tbsp. Garlic, chopped
½ Tsp. Salt
¼ Tsp. White ground pepper
1/8 Tsp. Ground nutmeg
¼ Tsp. Ground cardmon

Instructions:
Mix all ingredients together and cook on medium-high heat for 10 minutes. Serve with croutons and optional sprinkling of Parmesan cheese. (Can also add 6 Oz. crumbled blue cheese and 2 Cups pre-cooked parsnips, if desired.)

Number of Servings: 4

Ingredients:
1/4 Cup Prepared horseradish
3 Cups Diced stew beef (chicken or tofu can be substituted)
3 Cups Diced redskin potatoes
1 12-Oz. Jar Beef gravy
1/4 Cup Fresh chopped parsley

Instructions:
Boil beef till tender in water, add potatoes and cook till tender, then discard water. To the hot meat and potatoes, add the gravy and heat thoroughly, then add the prepared horseradish and parsley.

Number of Servings: 4

Ingredients:
2 cans crescent rolls (total of 8 rolls)
8-oz. cream cheese
1 Tbsp. mayonnaise
1 Tbsp. horseradish
¾ Lb. very thin sliced deli roast beef, medium rare
¼ tsp. black pepper

Instructions:
Soften cream cheese in microwave. Add mayonnaise, horseradish and black pepper. Unroll crescent rolls and separate. Spread with cream cheese mixture leaving about a half inch on all sides. Divide the beef equally between the crescent rolls and layer on top of cream cheese mixture; roll up. Bake 2 minutes longer than the package instructions.

Number of Servings: 6

Ingredients:
1 3-Lb. 2-inch Thick sirloin steak
1 1/2 Tbsp. Lemon juice
1 Tsp. Garlic salt
1 Tsp. Onion salt
3 Tbsp. Horseradish
1 1/2 Tbsp. Worcestershire sauce
3/4 Cup Chili sauce

Instructions:
At room temperature, slash fatty edge of steak to keep meat from curling. Place in a deep platter. In a bowl, combine lemon juice, garlic salt, onion salt, horseradish, Worcestershire sauce and chili sauce. Pierce holes in steak with a fork. Spread mixture on steak evenly. Let stand 1 hour. Pour marinade in a cup. Grill on the barbecue, brushing with marinade and grill until steak is done as desired. This can also be broiled in the oven, if desired.

Number of Servings: 4

Try this reuben sandwich recipe, along with other horseradish recipes for reuben sandwiches including Reuben Wraps and Creamy Reuben Sandwich Spread .

Ingredients:
1/2 Cup Plain yogurt
1/4 Cup Sour cream
1/4 Cup Horseradish
1/4 Cup Mayonnaise
Salt and pepper to taste
1 Large Prepared pizza crust (Boboli)
1 #2 Can Sauerkraut
8 Oz. Dried beef, chopped
2 Cups Shredded Swiss cheese

Instructions:
Heat oven to 350. In a small bowl, mix yogurt, sour cream, horseradish, mayonnaise, salt and pepper. Place prepared pizza crust on pizza pan or cookie sheet. Spread sauce on pizza crust. Drain sauerkraut and layer on top of sauce like pizza toppings. Sprinkle chopped beef on top of sauerkraut. Top pizza with two cups shredded Swiss cheese. Bake on center rack for 20-25 minutes or until cheese is bubbly. Let cool for 3-5 minutes. Slice and serve.

Number of Servings: 4

Ingredients:
1/4 Cup Soy sauce
1/4 Cup Teriyaki sauce
2 Cloves Garlic, minced
2 Tbsp. Olive oil
1 Tbsp. Honey
1 Tbsp. Brown sugar
1 Tbsp. Prepared horseradish
1/2 Tsp. Salt
1 Lb. Boneless chicken thighs

Instructions:
Mix together first eight ingredients in medium non-metallic bowl. Add chicken thighs, cover bowl and refrigerate for at least 1 hour. Grill chicken over medium-low heat for 10 minutes on each side or until desired doneness. Boneless chicken breasts can be substituted for thighs. Change grilling time to 15 minutes per side.

Number of Servings: 6

Ingredients:
2 C. Non-fat plain yogurt, drained of excess water
1 Tbls. Prepared horseradish
2 Tsp. Lemon juice
1 Tsp. Tamari sauce
1 (9 oz.) Can Water packed tuna, drained and flaked
1Red onion, small, minced
1/2 Carton Alfalfa sprouts
3 Tomatoes, cut in half decoratively and hollowed
1 Head Redleaf lettuce
18 Black olives

Instructions:
Mix tuna and onions with dressing. Place lettuce leafs on plate. Fill tomato cups with tuna salad and place on lettuce leafs. Spread alfalfa sprouts over tomatoes. Garnish with 3 black olives per plate.

Number of Servings: 4

Ingredients:
4 Boneless skinless chicken breasts
1 Cup Mayonnaise
2 Tbsp. Creamed horseradish
2 Cups Breadcrumbs
2 Tbsp. Butter

Instructions:
Combine mayonnaise and horseradish in small bowl. Place chicken in baking dish. Slather mayonnaise/horseradish topping on each breast evenly. Sprinkle breadcrumbs over topping. Dot with butter. Bake 20 minutes at 350º.

Number of Servings: 4

Ingredients:
1 1/2 lbs. of chopped meat/lamb/pork combo
3 cloves of garlic, coarsely chopped
1/2 onion – finely chopped
1 jumbo egg
1 cup bread crumbs
1 1/2 Tbsp. horseradish
1/2 cup crumbled feta cheese
1 teaspon ginger
1/2 cup good quality marinara sauce
Instructions:

Preheat oven to 350 degrees.
Saute the onion and garlic a few minutes until golden brown.
In a large bowl, break up the chopped meat combo with a fork and add in the garlic and onions. Add in the remaining ingredients and mix well. Shape into a loaf and place in a buttered loaf pan. Bake for 30-40 minutes. Let sit for 10 minutes before cutting.

Number of Servings: 2

Ingredients:
4 Cloves garlic
1 Tbsp. Paprika
1 Tbsp. Prepared horseradish
1 Tbsp. Yogurt or cream
Salt and pepper to taste
6 Pieces of chicken (legs, thighs or breasts)

Instructions:
Remove skin from chicken. Place in a stainless steel or other non-reactive bowl. To prepare marinade, blend the first 5 ingredients in a blender or food processor. Pour over skinned chicken, turning the pieces once to coat uniformly. Cover bowl and refrigerate for 20 minutes to 2 hours. Place chicken pieces onto baking tray, shaking off excess marinade. Broil chicken for 20-25 minutes, turning over the pieces midway through the cooking process. This chicken may also be baked. Place in a baking dish, pour marinade over chicken and bake covered in a 450º oven for 50 minutes.

Number of Servings: 8

Ingredients:
2 c cooked diced chicken
1 1/2 c finely chopped celery
1 small onion, finely minced
1 1/2 Tbs prepared horseradish
1/2 c mayonnaise
1 tsp mustard

Instructions:

Mix all ingredients thoroughly. If you desire a “wetter” salad, add more mayonnaise. Serve as sandwiches or on a bed of lettuce, garnished with fresh tomatoes.

Number of Servings: 8

Try this passover recipe, along with other horseradish recipes for a passover menu, including Herbal Beef Marinade and Dot’s Passover Horseradish Mold.

Ingredients:
2 pounds skinless salmon fillets
1-1/2 teaspoons Kosher salt
ground white pepper, to taste
1 tablespoon sugar
1 medium sweet onion (such as Vidalia)
2 eggs, lightly beaten
3 tablespoons white horseradish
2 tablespoons fresh dill chopped
3 tablespoons matzo meal or fine dry bread crumbs
4 ounces white wine
1 large carrot, sliced

Instructions:
Cut salmon in 1″ pieces. Finely chop in food processor with salt, pepper, sugar and onion. Buzz in eggs, horseradish and dill Fold in matzo meal or bread crumbs with a spatula. Chill several hours to firm.. With damp hands, form eight 1-1/2″ cylinders. Place in wide saucepan. Add wine and enough water to just cover fish. Add sliced carrot . Bring to low boil, reduce heat and simmer uncovered 20-25 minutes, o r until firm. Cool in liquid. Discard carrot Drain quenelles and serve warm or at room temperature with Red Relish. (see below) Makes eight appetizer servings.

Number of Servings: 5

Ingredients:
2 Lb. Hamburger meat
1-1/2 C. Mild salsa
1/8 C. Prepared horseradish
½ C. Ketchup
1/3 C. Brown sugar
5 Hamburger buns

Instructions:
Brown hamburger and drain. Add rest of ingredients, except buns. Simmer covered on low heat for 15 minutes. Serve on hamburger buns.

Number of Servings: 4

Ingredients:
2 Med. cucumbers
2 cans tuna in water, drained
1/3 C. mayonnaise
1 heaping Tbsp. finely chopped sweet pickled ginger
2 tsp. horseradish
Teriyaki glaze or sauce

Instructions:
Peel the cucumbers and cut them in half lengthwise. Hollow out with a spoon. Mix together tuna, mayonnaise, ginger and horseradish. Stuff the cucumber boats with the tuna mixture and chill for at least 1 hour. When ready to serve, cut each boat into 4 pieces. Spoon some Teriyaki glaze or sauce onto the center of 4 plates and place the boats onto the sauce. Garnish with cilantro and slivered carrot.

Number of Servings: 2

Ingredients:
1 Can Albacore tuna, packed in water or oil
1 1/2 Cups Shredded cabbage
3 Tsp. Extra-hot creamy horseradish
4 Slices Toasted sourdough bread
Light mayonnaise or Caesar dressing
2 Tsp. Prepared yellow or Dijon mustard
Dash hot pepper sauce (Tabasco or equivalent)

Instructions:
Drain tuna thoroughly. In a medium-sized plastic mixing bowl, combine tuna, horseradish, mustard and hot sauce, and stir until evenly mixed. Add 1 Cup of the cabbage and stir. Add salt and pepper to taste, if desired. Spread mayonnaise or dressing on toast slices. Sprinkle remaining cabbage on toast, then heap tuna mixture on 2 slices. Form sandwiches, slice diagonally and serve.

Number of Servings: 4

Ingredients:
Family Pack 24 – 30 whole wings
½ Stick Margarine
1 Tbsp. Hot horseradish
½ Tsp. Black pepper
3 C. Hot sauce

Instructions:
Mix together margarine, horseradish, pepper and hot sauce in a saucepan and simmer for 20 minutes or until sauce reduces down to a creamy soup consistency. Deep fry the wings until golden brown and dip in the hot sauce. Serve hot.