Author Topic: I have discovered there is a fine line....  (Read 1183 times)

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Offline Flame

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I have discovered there is a fine line....
« on: April 10, 2008, 11:38:46 AM »
between just enough horseradish and too much horseradish on a roast beef sandwich!


Yes, I just finished lunch and my sinuses are clear!

Offline Lord Undies

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Re: I have discovered there is a fine line....
« Reply #1 on: April 10, 2008, 11:50:48 AM »
Horeradish is, of course, a wonderful thing, but less is more.....enjoyable.

This is good stuff:

http://www.recipetips.com/recipe-cards/t--1774/horseradish-salad-dressing.asp

Offline Flame

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Re: I have discovered there is a fine line....
« Reply #2 on: April 10, 2008, 12:13:46 PM »
Horeradish is, of course, a wonderful thing, but less is more.....enjoyable.

This is good stuff:

http://www.recipetips.com/recipe-cards/t--1774/horseradish-salad-dressing.asp

That looks good, I'll have to try it when I have the opportunity!

Offline megimoo

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Re: I have discovered there is a fine line....
« Reply #3 on: May 31, 2008, 08:20:51 PM »
Horeradish is, of course, a wonderful thing, but less is more.....enjoyable.

This is good stuff:

http://www.recipetips.com/recipe-cards/t--1774/horseradish-salad-dressing.asp
Every country has their own Horseradish,try the Japanese but the real Wassabi root is kind of expensive ,I love real horseradish on prime rib !
.......................
Chrzan (Horseradish) Polish
Ciocia Martha Dankowska says that food processors will not work for this! They create a mushy effect. She suggests that you may want to grate the root on the back porch so as not to overcome the members of the household with its power.
 RECIPE:
Grate horseradish root. Food processors will not work for this--they can't preserve the delicate balance between fine grating and excessive wateriness. Add some salt, some sugar (app. 4 T) and juice from 2 lemons. Add about 5 spoonfuls of boiling water. Place in a clean glass jar and store in refrigerator.

For Easter, most cooks add some beet juice to produce the pinkish color signifying the Lord's Passion.

This recipe produces 1 med. jar. Most cooks produce large batches.

INGREDIENTS:
1 horseradish root
salt to taste
sugar (app. 4 T)
boiling water (5 T)
Juice of 2 lemons
Beet juice 
...................................................

Polish Horseradish with Beets ("Cwikla")
 My mother always grated beets into her "chrzan" for color and a touch of sweetness. In fact, the first time I saw plain white horseradish, I thought it was something else entirely. One taste told me differently!

Makes about 3 cups

Prep Time: 30 minutes
Ingredients:
1 teaspoon white vinegar
1 teaspoon brown sugar
2 cups homemade horseradish
1/4 teaspoon salt
1 pound beets, cooked, peeled, cooled and grated or 1 (14-ounce) can prepared beets, drained and grated
Preparation:In a large bowl, mix together vinegar, brown sugar, horseradish and salt until well combined.
Add beets and mix thoroughly.
Pack into clean sterilized jars and store refrigerated for up to 2 weeks


Offline RobJohnson

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Re: I have discovered there is a fine line....
« Reply #4 on: June 02, 2008, 01:15:57 AM »
Prime rib w/ horseradish rocks!

A little goes a long way!

A little horseradish stirred in with mashed potatoes is great also!

« Last Edit: June 02, 2008, 01:24:16 AM by RobJohnson »