Horseradish Spread Recipes

Steps:

• In a small bowl, beat cream until stiff peaks form. Fold in the horseradish, mustard and salt. Cover and refrigerate for 15 minutes before serving.

Steps:

• Place the flank steak in a casserole dish or baking pan. Drizzle with the Worcestershire sauce, 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of black pepper. Rub this mixture all over both sides of the flank steak and let sit at room temperature for 30 minutes.
• Pre-heat a grill pan for about 15 minutes. Meanwhile, mix together the mayonnaise, horseradish and whole-grain mustard in a small bowl. Set aside.
• When the grill is hot, cook the flank steak until an instant-read thermometer inserted in the middle of the steak reads 125 degrees F for medium rare, about 6 minutes per side. (Leave the grill pan over the heat.) Let the steak rest 15 minutes before slicing very thinly across the grain.
• Drizzle the onion slices with the remaining tablespoon olive oil and sprinkle with salt and pepper. Grill the onion on both sides to char and soften, about 2 minutes per side. (Turn down the heat if they char too quickly.) Transfer to a bowl. Check seasoning and add more salt and pepper, if necessary. Cover with plastic wrap to continue softening.
• Slice the bread loaf in half horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (reserve for another use), leaving a 1/4-inch border. Spread the horseradish mayonnaise on both halves. Layer half of the arugula, then the onion and the steak on the bottom half of the loaf and season with salt and pepper. Add the tomatoes, remaining arugula, more salt and pepper and top half of the loaf. Wrap tightly in parchment, wax paper or plastic wrap and tie with twine if necessary. Press 3 hours with a brick (see Cook's Note) or cast-iron skillet on top to flatten the sandwich, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.

Steps:

• Mix together the sour cream, mayonnaise, horseradish, garlic, salt, black and white pepper, dill, and garlic powder in a bowl. Chill in the refrigerator for at least 20 minutes before serving.

Steps:

• Stir together all ingredients in a bowl until combined well.

Steps:

• Process 3 cups grated cheddar, 1/3 cup dry white wine, 1/3 cup sour cream, 3 tablespoons drained prepared horseradish, and 1/2 teaspoons hot paprika in a food processor until smooth; season with kosher salt and freshly ground black pepper. Serve topped with more paprika.

Steps:

• Beat cream cheese in a large bowl using an electric hand mixer until light and airy. Mix Cheddar cheese, horseradish, and mustard into cream cheese until fully incorporated. Refrigerate until chilled, at least 30 minutes.

Steps:

• In top of double boiler over boiling water, combine the cream cheese and cheddar cheese.
• Stir until cheeses are melted and blended together.
• Add the mayonnaise and the horseradish.
• Turn into bowl and let stand for at least 30 minutes for flavors to blend.
• Good served at room temperature or chilled.
• To store, place in a covered container and refrigerate.
• For dipping or spreading on fresh vegetables or matzo (or on bagels, Melba toast or crackers after Pesach).
• Will keep in refrigerator for 2 weeks.

Steps:

• Combine cheese spread, horseradish sauce, cream cheese, butter, prepared horseradish, onion salt, and hot sauce in a microwave-safe bowl. Heat in microwave until melted, stirring every 30 seconds, 3 to 5 minutes.
• Refrigerate until cold, at least 45 minutes.

Steps:

• in small bowl stir together all spread ingredients.
• in another bowl stir together butter and garlic.
• spread 1 side of each slice bread with garlic butter.
• place on cookie sheet.
• broil 5 to 6" from heat for 3 to 4 minutes or until bread is toasted.
• to assemble each sandwich, layer 1 slice bread with 3 slices roast beef, 2 slices tomato and 3 slices cucumber.
• spoon about 2 tablespoons spread over cucumbers, top with 1 slice bread.

Steps:

• Put all ingredients into your blender.
• Blend for 10-20 seconds, or until nice and smooth.
• Put in a small bowl and chill for at least one hour for flavors to blend.
• Serve with crakers, eat on a sammie or use as a dip for potato chips or fries.

Steps:

• In food processor or blender, pulse beets until very finely minced, almost pureed (you may have to stop a few times to scrape sides down) In bowl, mix beets with all other ingredients, stirring well to combine.
• Store in jars or tight-sealing plastic containers in refrigerator until use (will keep for several months).

Steps:

• Using a silicone spatula, gently fold together the goat cheese, cream, and horseradish until thoroughly combined. Season to taste with salt. Cover and refrigerate for up to a week.

Steps:

• In a small bowl, beat cream cheese and cream until smooth. Beat in bacon, cheddar cheese, horseradish, green onion, lemon juice Worcestershire sauce and pepper. Refrigerate, covered, 2 hours. Serve with dippers.

Steps:

• Stir together all ingredients with 1/4 teaspoon each of salt and pepper.

Steps:

• Melt cheese in the top of a double boiler. Remove from the heat. Stir in mayonnaise and horseradish. Pour into a small crock or ceramic bowl. Chill. Serve with crackers.