Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
hours.
For the horseradish sauce, combine cucumber, tarragon, sour cream
Add liberal amounts of smoke and salts to both sides of the brisket, rub them in well.
Place brisket in crockpot and add a little water.
Cover with lid and cook on low for 8-10 hours, or till the beef is fork tender.
During the last hour of cooking add the barbeque sauce.
Serve with the Cranberry Horseradish sauce.
To make the Sauce: In a pan on the stove, heat all ingredients until the butter and brown sugar are melted and well mixed. Serve warm with the Brisket.
eef slices.
Pass around Horseradish Sauce to spoon over beef.
Sauce #1 -- Mix the sour cream, fresh grated horseradish, shallot, worcestershire, lemon juice
Sauce:
At least two hours
/4 cup for horseradish sauce; cool.
For horseradish sauce; make a roux
For the roast: Combine seasonings and rub mixture over roast.
Cover and cook on low for 8-10 hours in a slow cooker.
Remove meat and let it rest for 15 minutes.
Cut diagonally across the grain into thin slices.
Serve with horseradish sauce.
While the roast is cooking, prepare the horseradish sauce by combining all ingredients.
Cover and chill.
Put swordfish on a lightly greased rack in a roasting pan and sprinkle with pepper.
Stir mayonnaise and mustard together and spread half of the mixture over the fish.
Broil 6 inches from heat for 6 or 7 minutes.
Turn fish and spread with remaining mixture. Broil 4 or 5 minutes until fish flakes easily with fork.
Garnish with parsley and serve with Horseradish Sauce.
For sauce, beat whipping cream at high speed of electric mixer until foamy.
Add salt and beat until stiff peaks form. Fold in horseradish and hot sauce.
onion, crumbs, worcestershire, hot pepper sauce, salt and egg white in
ours.
Meanwhile, make the sauce.
Remove the roast from
Spoon 2 tablespoons of the sauce onto the center of each
ll the ingredients for the horseradish sauce together until smooth and creamy
Preheat oven to 375 degrees F (190 degrees C).
Into a food processor, place the roasted red peppers*, horseradish sauce, and Worcestershire sauce. Pulse until smooth.
Pour 1/4 cup roasted red pepper sauce into a 13x9-inch baking dish, and spread to coat the bottom. Place fish in baking dish, and season with garlic pepper. Cover fish with remaining sauce. Sprinkle each fillet with crushed Cajun snack mix.
Bake in preheated oven until the crumbs start to brown, about 20 to 25 minutes.
TOMATO ASPIC:.
Dissolve the gelatin in the boiling water.
Stir in the tomatoes, breaking up large pieces with a fork.
Add the Tabasco sauce to your own taste and mix thoroughly.
Pour into a lightly oiled 3 quart ring mold and chill. Serve with horseradish sauce.
HORSERADISH SAUCE.
Combine all of the ingredients and chill for about an hour or so.
MEAT:.
Place roast in slow cooker and add the remaining \"MEAT\" ingredients over top.
Cover and cook on low for 10 to 12 hours.
About an hour before meat is done, remove bay leaf and shred meat with a fork.
HORSERADISH SAUCE:.
Mix everything together. Refrigerate until ready to use.
TO SERVE:.
Spread a little horseradish sauce on both sides of the toasted rolls.
Add some meat, top with some veggies and then a piece of provolone.
Place under the broiler for a few seconds until cheese is melted.
Tie trout up in cheesecloth and lower into salted, simmering water; cook for 30 minutes.
Lift out carefully, remove cheesecloth, dress fish with melted butter and parsley.
For the horseradish sauce: Combine first four ingredients and chill. Just before serving, whip cream and fold in horseradish mixture.
our).
Prepare sauce--stir together all the sauce ingredients in a
Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and
5 minutes for medium.
Horseradish Sauce: Whisk together all ingredients and