TOMATO SAUCE WITH HORSERADISH RECIPE
Provided by Dianewaldron
Number Of Ingredients 7
Steps:
- Heat butter in saucepan and add onions and garlic. Cook, stirring until onions are wilted. Sprinkle with flour and stir to blend. Add tomatoes-salt and pepper to taste. Blend well and simmer stirring occasionally about 10 minutes. Stir in horseradish adding more according to taste and serve.
TOMATO-HORSERADISH SAUCE
I make this when my tomatoes are ripe. It only makes 1 pint so it is very quick and easy. Great to serve with meat. Even if you don't can very often this is something that is easy and fast to do.
Provided by mary winecoff
Categories Sauces
Time 30m
Yield 1 pint
Number Of Ingredients 9
Steps:
- Melt buter in large skillet over medium-high heat.
- Add onions and cook, stirring until it begins to soften, 2-3 minutes.
- Add garlic and cook until golden, about 3 minutes.
- Add tomatoes, bay leaf and horseradish.
- Stir, reduce heat to medium-low and cook until tomatoes are tender, about 20 minutes.
- Add salt, cayenne and thyme.
- Ladle into hot canning jars.
- Seal and place in hot bath for 15-20 minutes.
Nutrition Facts : Calories 306.4, Fat 13.5, SaturatedFat 7.7, Cholesterol 30.5, Sodium 809.5, Carbohydrate 46.1, Fiber 12, Sugar 27.5, Protein 8.1
TOMATO AND HORSERADISH SAUCE
Provided by Pierre Franey
Categories condiments, dips and spreads, side dish
Time 10m
Yield About 1 1/4 cups
Number Of Ingredients 11
Steps:
- Heat the olive oil in a small saucepan. Add the onions and garlic. Cook, stirring, until wilted, and then add the vinegar and bay leaf, if used. Cook until the vinegar is reduced to half.
- Add the tomatoes, tomato paste, salt and pepper. Cook, stirring often, about 5 minutes. Add the basil, if bay leaf is not used, and the horseradish and swirl in the butter. Remove the bay leaf, if used, and serve.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 500 milligrams, Sugar 7 grams, TransFat 0 grams
TOMATO AND SHRIMP SALAD WITH HORSERADISH DRESSING
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Arrange tomatoes on a platter and arrange the shrimp down the middle of them. Mix dressing and reserve. When ready to serve, pour a strap of dressing across the serving platter and pass at the table.
TOMATO SAUCE WITH HORSERADISH
Provided by Craig Claiborne And Pierre Franey
Categories easy, condiments, sauces and gravies
Time 15m
Yield About one and one-half cups
Number Of Ingredients 9
Steps:
- Heat the butter in a saucepan and add the onions and garlic. Cook, stirring, until the onions are wilted.
- Sprinkle with the flour and stir to blend. Add the tomatoes, bay leaf, salt and pepper. Blend well and simmer, stirring occasionally, about 10 minutes. Stir in the horseradish, adding more according to taste, and serve.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 4 grams, TransFat 0 grams
TOMATO AND HORSERADISH SAUCE
Provided by Pierre Franey
Categories easy, condiments, sauces and gravies
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil and butter in a saucepan and add the onion and garlic. Cook, stirring, until the onion is wilted but not browned.
- Add the vinegar and stir. Add the tomatoes, salt and pepper. Bring to a boil and simmer about 5 minutes. If freshly grated horseradish is used, add it. If bottled horseradish is used, press it in a fine sieve and discard the liquid. Add the horseradish to the sauce and stir.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 350 milligrams, Sugar 4 grams, TransFat 0 grams
FRIED GREEN TOMATOES WITH HORSERADISH CREAM
Provided by Guy Fieri
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Wash, dry and slice the tomatoes into 3/8-inch thick. Transfer the tomatoes to a paper towel to drain.
- Combine the cornmeal, panko bread crumbs, 1 teaspoon salt, pepper, and cayenne in a shallow bowl.
- In a second shallow bowl, combine the buttermilk and half of the yogurt.
- Meanwhile, combine the sour cream, remaining yogurt, horseradish, lemon zest, lemon juice and 1/2 teaspoon of the salt to make the horseradish cream. Cover and refrigerate until serving.
- Heat the oil in a cast iron pan to 365 degrees F.
- Dip the sliced tomatoes in the buttermilk mixture and shake off any excess. Press them into the panko mixture and repeat until all the tomato slices have been coated.
- Carefully lower the battered slices, in batches, into the hot oil. Cook for 2 to 3 minutes on both sides, then move them to a wire rack to drain. Sprinkle them with remaining salt while they are still hot. Arrange them on a serving platter and serve immediately with the horseradish cream.
FRIED GREEN TOMATOES WITH CREAMY HORSERADISH SAUCE
Make and share this Fried Green Tomatoes With Creamy Horseradish Sauce recipe from Food.com.
Provided by SouthernBell2627
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, combine all sauce ingredients; mix well. Cover and refrigerate.
- Slice tomatoes about 3/8-inch thick. Sprinkle lightly with salt. In shallow dish, beat egg white with fork. Place corn meal mix on plate or in shallow dish.
- In large skillet over medium-high heat, melt 2 tablespoons butter. Dip tomatoes in egg mixture, then in corn meal mix to coat. Add tomato slices to skillet in single layer.
- Cook over medium-high heat until golden brown; turn and cook until browned on other side.
- Drain on paper towels.
- Repeat with remaining ingredients, adding butter as needed.
- Serve warm with Horseradish Sauce.
BEEF MEDALLIONS WITH FRESH HORSERADISH SAUCE
This quick and easy dish is dedicated to that little mini-season between summer and fall, that time of year when I crave hearty, comforting dishes that are still light and simple to make.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.
- Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
- Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.
- Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.
- Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.
- Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.
Nutrition Facts : Calories 430.5 calories, Carbohydrate 16.1 g, Cholesterol 90.8 mg, Fat 34 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 13.6 g, Sodium 349.9 mg, Sugar 1.9 g
TOMATO ASPIC FROM CLEVELAND WITH HORSERADISH SAUCE
This very unusual recipe caught my attention and I am posting it here. It is from "Bach for More", a cookbook published in 1974 in support of the Cleveland Orchestra. Cooking time is chilling time in the refrigerator.
Provided by Dan-Amer 1
Categories Vegetable
Time 4h30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 106.6, Fat 3.2, SaturatedFat 1.9, Cholesterol 6.3, Sodium 233.8, Carbohydrate 6.1, Fiber 0.9, Sugar 3.9, Protein 14.7
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