Cheesy Horseradish Sticks Recipes
HORSERADISH CRAB DIP
I depend on this mildly seasoned crab dip when hosting parties. It's a terrific time-saver when accompanied by celery sticks or your favorite raw veggie. It's so simple to prepare that it gives me time to get other appetizers ready or mingle with guests.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, beat the cream cheese, picante sauce and horseradish until blended. Stir in crab. Serve with celery.
Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 257mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges
CELERY STICKS WITH HORSERADISH CREAM CHEESE
In this light snack, horseradish and Tabasco add heat and tanginess to cream cheese, while crunchy celery provides a cooling contrast.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Separate the celery stalks. Rinse them free of grit, and peel to remove strings if desired. Cut the stalks into 3- to 4-inch pieces, leaving the tender inner stalks whole. Wrap celery sticks in a damp cloth, and chill for 1 hour before serving.
- In a small bowl, combine the cream cheese, horseradish, and Tabasco. Season with the salt and pepper. Serve the cream cheese mixture with celery.
EASY HORSERADISH CHEESE SPREAD
Here's a recipe that's simple, but oh-so-good! This tangy cheese spread has a wonderful combination of flavors that taste even better when served with crisp rye crackers. It's a fine appetizer or snack!
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 2-1/2 cups.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 158 calories, Fat 14g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 330mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
BEER HORSERADISH CHEESE SAUCE
Steps:
- Melt butter in a medium saucepan over medium-low heat. When the butter has melted and begins to foam, add the flour and whisk; cook 2 to 3 minutes to cook the rawness out of the flour. Add garlic, horseradish, paprika. Whisk to combine.
- Slowly add beer a little at a time, whisking during each incorporation. The beer will foam up a little and it may seem like it will not stop, but it will. Whisk until smooth.
- Add in half & half, Worcestershire and cheese; whisk it has melted and the mixture is smooth. Keep warm until ready to serve, whisking occasionally.
Nutrition Facts : Calories 112 kcal, Carbohydrate 2 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 124 mg, ServingSize 1 serving
GOOEY CHEESE STICKS (FRIED OR BAKED)
Homemade cheese sticks are made with a deliciously crispy outer coating followed closely with a surprisingly soft, gooey and cheesy middle.
Provided by Holly Nilsson
Categories Appetizer
Time 15m
Number Of Ingredients 8
Steps:
- Open the cheese strings and cut each in half. Cover and place in the freezer for at least 2 hours or until completely frozen.
- Combine flour and cornstarch in a small bowl. Combine the Italian and Panko bread crumbs in a separate shallow dish. In third small bowl, whisk eggs and olive oil until well combined.
- Dip each cheese stick half into the egg mixture and then gently roll into the flour mixture.
- Put back into the egg mixture and roll until coated. Finally, place into the bread crumbs pressing the crumbs on each piece of cheese to make sure it's coated all around so the cheese doesn't leak out.
- Place in the freezer while the oil preheats. Preheat oil to 350°F. It should be hot enough that a few crumbs dropped into the oil will bubble.
- In small batches, place breaded cheese sticks into the hot oil for about 2 minutes or just until browned. Do not overcook or the cheese will leak out.
- Serve hot with warm pasta sauce.
Nutrition Facts : ServingSize 1 cheese stick, Calories 77 kcal, Carbohydrate 5 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 141 mg
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- In a medium bowl, beat cream cheese with a mixer until smooth. Add in MIRACLE WHIP, horseradish, garlic powder and onion powder and beat 1-2 minutes, untilblended. Fold in cheddar and parmesan cheeses and beat for 1 minute untilcombined.
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- Heat a large casserole dish and then add a tablespoon of olive oil, add the mince in small batches until browned all over and set aside.
- Now a tablespoon of olive oil to the frying pan and gently fry the onions, celery, carrots, garlic and thyme for 5 minutes until softened. Add the tomato puree fry for one minute and then add the mince.
- Deglaze the frying pan which you cooked the mince in with red wine, cook for 3-4 minutes until it has reduced by half.
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- In a large skillet, cook the bacon until crisp. Using a slotted spoon, transfer the bacon pieces to a paper-towel lined plate to absorb excess grease. When cooled, crumble any large pieces.
- Discard of all but 2 tablespoons of the rendered bacon fat. Return the pan with the bacon fat to medium heat.
- Add the chopped onions to the pan when hot and let cook for a few minutes. Then use a wooden spoon to break up any onions that might be sticking together. Cook until soft, sweet, and lightly browned, about 15 minutes, stirring occasionally. If the onions begin to get dry or stick to the pan, add a splash of water and mix.
- Transfer the onions to a food processor. Add in half of the bacon, 1 1/2 cups of cheddar cheese, and all of the horseradish and sour cream. Process until well-combined. Stir in the remaining bacon and cheddar cheese, reserving a bit for topping.
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- Preheat oven to 350 Fahrenheit. Pierce the potatoes a few times with fork. Place directly on the center oven rack and bake until tender, about 1 hour. Let cool slightly.
- Increase the oven temperature to 450 Fahrenheit. Halve the potatoes lengthwise and scoop out the flesh, leaving a 1/4 inch-thick shell; reserve half of the flesh in a bowl (save the rest for another use). Brush both sides of the potato skins with 2 tbsp melted butter and season with salt and pepper. Arrange skin-side upon a baking sheet and bake until crisp, about 15 mins.
- Meanwhile, mash the potato flesh with a fork; mix in the cheddar, Muenster, Parmesan, 2 tbsp horseradish and the remaining 1 tbsp melted butter. Stuff into the potato skins, return to the oven and continue baking until golden brown, about 8 mins.
- Mix the sour cream with the remaining 1-2 tbsp horseradish. Spoon on the potato skins and sprinkle with the scallions.
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