ROASTED BALSAMIC CHICKEN WITH HORSERADISH FROTH, ACORN SQUASH WITH PUMPKIN SEEDS, BROWN RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Season chicken all over with salt and pepper. Arrange on baking sheet. In a small bowl, whisk together balsamic vinegar and mustard. Brush mixture all over chicken.
- Arrange acorn squash on a separate baking sheet, flesh side up, and season the flesh with salt and pepper. Arrange pumpkin seeds on sheet next to squash. Arrange potatoes on the baking sheet with the chicken or the baking sheet with the squash (or a third baking sheet--wherever they fit!) and spray with cooking spray. Season potatoes with salt and black pepper.
- Roast chicken, squash and potatoes for 25 minutes, until chicken is cooked through and squash and potatoes are tender, shaking the pan with the pumpkin seeds occasionally to prevent burning.
- Cook rice according to package directions.
- In a small saucepan over medium heat, combine milk and garlic powder. Scald milk by heating just until tiny bubbles appear around the edges of pan. Transfer mixture to a blender and add sour cream and horseradish. Process until blended and foamy.
- Serve half of the chicken with horseradish foam spooned over top (reserve remaining chicken for another meal). Serve squash with pumpkin seeds sprinkled over top. Serve half of the rice with this meal and reserve the other half for another meal. Reserve potatoes for another meal.
HORSERADISH CREAM SAUCE
Mix together Alton Brown's Horseradish Cream Sauce from Food Network for an easy condiment to go with roast beef and more.
Provided by Alton Brown
Categories condiment
Time 4h10m
Yield approximately 1 1/4 cups
Number Of Ingredients 6
Steps:
- Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.
HORSERADISH YORKSHIRES
Flavour Yorkshire puddings with fresh horseradish for an extra-special side dish. They're perfect for Christmas dinner or to accompany a Sunday roast
Provided by Good Food team
Categories Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Heat the oven to 230C/210C fan/gas 8. Whisk the eggs, mustard powder and flour together, then gradually whisk in the milk until smooth. Stir in the horseradish.
- Drizzle oil into two 12-hole muffin tins until the base of each hole is just coated. Heat in the oven for 5-10 mins, then divide the batter between the holes - it should sizzle and foam at the edges. Bake for 15 mins until risen and golden.
Nutrition Facts : Calories 69 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
HOMEMADE HORSERADISH
It doesn't take much to make fresh horseradish. Be careful, because this is hot!
Provided by BOOK_WORM
Categories Appetizers and Snacks
Time 5m
Yield 10
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 11.8 calories, Carbohydrate 2.5 g, Protein 0.4 g, Sodium 59.4 mg, Sugar 0.8 g
HORSERADISH (CANNED)
This came from an old canning book I have, I found it very hard to find a recipe to can this. There is no prep time, it all depends on how much horseradish you have and how you can handle the heat.
Provided by Tara1183
Categories Vegetable
Time 10m
Yield 1 1/2 quart
Number Of Ingredients 3
Steps:
- grated horseradish (trim skin with veggie peeler, wash and grind in a meat grinder or do in food processor) (I hear wearing goggles helps your eyes) Mix thoroughly with vinegar and salt using amounts as needed and pack into hot sterile jars.
- I usually process in a hot water bath for 10 min for pints.
- It is best to still store in the fridge, I think for colouring.
- If you want it creamy a client told me to put the whole mixture back into the food processor and puree a bit, I havent tried it yet but he said that is how the big companies do it.
- The heat all depends on the growing season and sometimes it gets hotter after stored.
HORSERADISH - HOMEMADE
A simple recipe for plain ol' Homemade Horseradish. I make a lot at once and I put mine in the fridge for 3-4 days then transfer all but one to the freezer. Note: Prep Time and Servings depends on the amount of Horseradish you have and want to make. I also recommend you make this outdoors or in a well ventilated area.
Provided by Chuck in Killbuck
Categories Very Low Carbs
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Cut roots into manageable pieces.
- Scrape the outside of the horseradish roots until clean.
- Drop into cold water after scaping to prevent discoloration.
- Drain and grind up fine with a handgrinder, food processor or in a blender with a little vinegar.
- Spoon into clean jars, filling to about 2/3 full.
- Add 1 tsp of salt to each jar, then fill with white vinegar.
- Cover and refrigerate for a few days before using.
Nutrition Facts :
HOMEMADE PREPARED HOT HORSERADISH
Homemade horseradish is really quite easy if you have a food processor--and are careful. While this looks like something from the grocery store, the flavor is incomparable. Intensely hot and aromatic, this is the real deal.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 48
Number Of Ingredients 4
Steps:
- Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
- Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.2 g, Protein 0.3 g, Sodium 61 mg
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