HORSERADISH SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mix the tomato paste, horseradish, olive oil, hot sauce, 1 1/2 teaspoons salt, and pepper to taste in a large bowl; add the shrimp and toss. Cover and refrigerate 30 minutes to 1 hour.
- Preheat the broiler. Brush a rimmed baking sheet with olive oil. Spread out the shrimp on the baking sheet and broil until just cooked through, 4 to 8 minutes (no need to turn). Serve warm or at room temperature with lemon wedges.
ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
- Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
- Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
- Serve with Scalloped Potato Gratin and Roasted Red Onions.
- 1 1/2 cups heavy cream
- 1 sprig fresh thyme
- 2 garlic cloves, chopped
- 1/2 teaspoon ground nutmeg
- Butter
- 2 russet potatoes, peeled and cut into 1/8-inch thick slices
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan, plus more for broiling
- Preheat the oven to 375 degrees F.
- In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
- While cream is heating up, butter a flameproof casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
- Yield: 4 to 6 servings
- 6 tablespoons butter
- 3 tablespoons balsamic vinegar
- 1/2 cup honey
- 1/2 bunch fresh thyme
- Salt and freshly ground black pepper
- 4 red onions, halved
- Preheat the oven to 350 degrees F.
- Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
- Yield: 6 servings
HORSERADISH BUTTER STEAKS
A good steak is always a treat, but topped with horseradish & chive butter it becomes something really special
Provided by Mary Cadogan
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- First, make the dressing. Mix the vinegar, shallot, sugar, salt and pepper in a bowl, then whisk in the olive oil. Tear the salad leaves into bite-size pieces and set aside. Now, heat a griddle pan to high.
- Brush the steaks lightly on each side with oil, then season with salt and pepper. Griddle for 2-3 mins on each side, until cooked to your liking. Toss the salad in the dressing. Top each steak with a few slices of Horseradish & chive butter, then serve with the salad.
Nutrition Facts : Calories 655 calories, Fat 53 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.83 milligram of sodium
EASY SMOKED MACKEREL PâTé
This relaxed mackerel pâté starter can be whizzed up in just 15 minutes - and it won't break the bank either
Provided by Sara Buenfeld
Categories Dinner, Lunch, Starter, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Tip the melted butter, lemon zest, mackerel and spring onion into a food processor and blend until smooth. Spoon into a ramekin and smooth the top.
- For the topping, melt the 15g butter with the horseradish, then stir in the parsley. Carefully spoon over the pâté to cover it. Press some parsley leaves on top, grind over some black pepper and chill to set the butter. Serve the ramekin of pâté with French bread, butter and extra horseradish sauce.
Nutrition Facts : Calories 440 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 2.26 milligram of sodium
BEEF FONDUE WITH DIPPING SAUCES
this is our traditional new years eve dish that i have been making for years. i also serve it with salsa and mango chutney, cornichons, boiled new potatoes.
Provided by chia2160
Categories Meat
Time P1DT3m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- layer onions, beef, onions, drizzle with oil, refrigerate overnight.
- heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
- for horseradish sauce, mix all ingredients, refrigerate.
- for garlic butter, mix all ingredients, refrigerate.
- for bernaise sauce: combine vinegar, water and pepper in double boiler.
- add egg yolks, stir constantly.
- slowly add butter, stirring as it thickens.
- add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.
HORSERADISH BUTTER (PEPPERROTSMOR)
This flavoured butter is from Norway. Traditionally you serve it cold with hot grilled or fried fish. Alternatively, do what I do and mix a few spoons into mashed potato (I've been known to add extra horseradish too) or mashed swede (rutagaba), MMmm! You need to allow for chilling time (for the butter and the cook!!!) before serving. Posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Norwegian
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Cream the butter until it is light and fluffy; the butter should be almost white in colour.
- Add the horseradish sauce and salt, if using, and beat into the butter to mix thoroughly.
- Transfer to a serving dish or small individual sized pots; chill until ready to use.
Nutrition Facts : Calories 1655.1, Fat 184.4, SaturatedFat 116.6, Cholesterol 487.6, Sodium 1494.9, Carbohydrate 6.9, Fiber 2, Sugar 4.9, Protein 2.6
HORSERADISH CHIVE BUTTER
Categories Condiment/Spread Quick & Easy Horseradish Chill Chive Gourmet
Number Of Ingredients 3
Steps:
- In a small bowl cream together the butter, the horseradish, the chives, and salt and pepper to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with grilled meat.
HORSERADISH GREMOLATA
Make and share this Horseradish Gremolata recipe from Food.com.
Provided by Sherry Vorick
Categories Very Low Carbs
Time 6m
Yield 1 cup
Number Of Ingredients 7
Steps:
- in medium bowl whisk butter with ingredients and stir in parsley.
HORSERADISH CHIVE BUTTER
Make and share this Horseradish Chive Butter recipe from Food.com.
Provided by Mary Gray
Categories Spreads
Time 1h5m
Yield 3/4 cup, 12 serving(s)
Number Of Ingredients 3
Steps:
- In a small bowl cream together the butter, the horseradish, the chives, and salt and pepper, to taste.
- Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.
- Serve the butter with grilled meat.
Nutrition Facts : Calories 103.1, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 9.4, Carbohydrate 0.3, Fiber 0.1, Sugar 0.2, Protein 0.2
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- Place a pizza stone on middle oven rack. Preheat oven to 500°F. Stir together flour, 1/2 cup plus 2 tablespoons water, oil, and 1/2 teaspoon salt in a large bowl until well combined and a dough forms. Lightly coat a second large bowl with oil. Transfer dough to oiled bowl; cover and let stand 15 minutes.
- Turn dough out onto a lightly floured work surface; divide into 8 pieces. Roll each piece into an 11- x 8-inch rectangle. Gently poke holes all over rolled dough using a fork. Brush dough rectangles lightly with oil, and sprinkle evenly with remaining 1/2 teaspoon salt.
- Working in batches, transfer dough rectangles to hot pizza stone. Bake in preheated oven until bubbly and golden brown in spots, about 4 minutes. Transfer to a wire rack; let cool completely, about 10 minutes. Serve with horseradish butter. Store matzo in a ziplock plastic bag at room temperature up to 3 days.
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