nch intervals. Combine the mustard, horseradish and oil and brush all
n high heat. Cook beef for 6 mins, turning, until browned
he fennel and garlic, stirring, for about 3 mins, or until
ater and let stand, uncovered, for 20 minutes, stirring once or
o a roasting pan. Roast for 30 mins. Reduce the oven
lanks in water to cover for at least 1 hour. Drain
Stir sour cream, horseradish, chives, lemon juice, and cayenne pepper in a bowl. Cover and let sit for at least 2 hours.
Preheat oven to 425 degrees F.
Spray broiler pan with Pam and then place salmon skin side down (no need to turn this salmon) on the broiler rack. Sprinkle with salt and pepper and then cover the salmon with the horseradish and then the panko. Spray with Pam.
Bake for 10-15 minutes.
Preheat broiler and broil fish for a few minutes or until the breadcrumbs brown.
ow for 30 minutes.
Add the chicken and spaetzle (recipe below
For the horseradish sauce, whisk the sour cream, horseradish, parsley and 1-2 tbsp water in a small bowl. Season.
Cut the stick crosswise into 4 even pieces. Without cutting right through, cut each piece in half lengthwise.
Fill the bread with spinach, tomato, onion, artichoke and beef. Drizzle with horseradish sauce.
Tie the sub with white kitchen string to secure, if desired. Serve.
In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.
ven to 400 degrees.
For the filling mix the turkey
The night before, boil the egg until hard-boiled (10-15 mins).
When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble.
Combine all ingredients for the dressing together in a small bowl.
Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.
Combine all ingredients.
Creole mustard can be substituted for the horseradish (or you can use a combination of the two).
Chill for about 1 hour.
Serve with seafood.
Melt cheese.
Add remaining ingredients; chill.
Serve with crackers.
Double recipe for large crowd.
rtight container at room temperature for up to 6 months.
quipment: butcher's twine.
For the pot roast:
Cut
Preheat oven to 325\u00b0.
Lightly oil a 9 x 9-inch cake pan. Measure applesauce into mixing bowl.
Add oil and sugar.
Measure out flour.
Add spices and soda; stir to mix, then add to applesauce mixture.
Stir well.
Add chocolate chips and raisins and stir some more.
Scrape into cake pan.
Lick spoon.
Bake at 325\u00b0 for 50 to 60 minutes.
(This cake keeps well even if not eaten right away.)
epper.
Roast the meat for 45 minutes.
Without removing
FOR THE BASTING SAUCE: Heat together