Fresh beef tongue with mustard and horseradish sauce is quite delicious! Thin sliced tender tongue in creamy horseradish sauce melts-in-your-mouth with fantastic flavor. I could suggest, if you want to try something off-beat, try to make this fresh tongue... - 31.2405

MAKING 1) In small bowl mix together all ingredients except tongue. SERVING 2) Place tongue on the serving platter and serve with sauce. - 33.5621

GETTING READY 1) In a large bowl, place the tongues, cover with cold salted water and allow to soak for 1 hour. MAKING 2) Drain and rinse the tongues thoroughly under cold running water. 3) In a pan, place the tongues, cover with the hot stock, then add... - 44.3504

In a small bowl mix all of the ingredients to blend. Adjust the seasonings before serving. Makes about 2 cups. - 29.3306

Drain horse-radish thoroughly. Combine with the vinegar, mustard, salt, and sugar. Fold into the whipped cream just before serving. Serve with roast beef. - 30.9697

In a stainless steel pan or large glass bowl, place the gallon of water, along with the salt and saltpeter. Stir until dissolved. Place the tongue and the spareribs in the brine and keep covered, in the refrigerator, for 10 days. You may have to weight the... - 37.5067

MAKING 1) Into the sour cream, fold the horseradish. 2) Add salt and freshly ground pepper along with the mustard to season to taste. SERVING 3) Serve mixture with roast beef. - 23.6729

MAKING 1) In a small bowl, mix together the horseradish, dry mustard, double cream, malt vinegar, salt and pepper 2) Allow the sauce to stand to thicken like that of sour cream consistency SERVING 3) The sauce can be served with a beef dish, and stored in... - 32.2103

MAKING 1) In a bowl, add all the ingredients and blend well. SERVING 2) Serve immediately or when desired. - 29.1779

MAKING 1) In a clean bowl, whip the cream until stiff. 2) Fold in the salt and vinegar. 3) Stir in the vinegar in cream mixture. SERVING 4) Serve as desired. - 30.2173

MAKING 1) In a saucepan, combine all the ingredients together. 2) Blend thoroughly and stir over a low heat until heated through. SERVING 3) Serve the 5/8 cup Horseradish Sauce with meat or as desired. - 35.3799

Combine all ingredients in a blender or food processor and puree. Store in refrigerator. Use as a sauce with spareribs, ham, pork, or shrimp. - 23.4097

1. Preheat the oven to 400°. Lightly oil a large baking sheet. 2. In a large mixing bowl, combine the fish, 1/2 cup of the bread crumbs, the whole egg, egg white, onion, all but 1 tablespoon of the parsley, the garlic, 1 tablespoon of the mustard, the... - 36.5632

GETTING READY 1) Preheat the oven to 350F. Coat the rack of the roasting pan with cooking spray. MAKING 2) Into a colander, add in the kidney and pinto beans. Wash the beans under cold, running water for a minute. Drain. 3) In an electric blender, add in the... - 48.453

GETTING READY 1. Trim off large leaves of broccoli. 2. Remove tough ends of lower stalks. 3. Wash the broccoli thoroughly, and separate it into spears. MAKING 4. In a steaming rack arrange broccoli, with stalks to center of rack. 5. Place the rack over... - 38.2513

Horseradish Sauced Beefwiches often finds a place in my party menu and my peers love this like anything. This Horseradish Sauced Beefwiches is quite easy to make too. However, keep in mind that you are required to refrigerate the Horseradish Sauced Beefwiches... - 31.834

To make the Minted Horseradish Sauce, combine the sour cream, horseradish, and mint in a small bowl. Cover and refrigerate at least 2 hours and up to 24 hours. Stir the garlic into the mustard and spread on both sides of the chops. Rotate in the Flat Standard... - 28.9348

Combine all ingredients in slow-cooking pot. Cover and cook on low for 10 to 12 hours or until tender. Remove from pot; drain. Cool slightly; remove skin with sharp knife. Serve hot or cold. Slice thinly and serve plain, or with horseradish or mustard... - 36.6641

MAKING 1) In a bowl, mix together crème fraiche, mayonnaise, horseradish, orange zest, and mustard. 2) Take another bowl and beat heavy cream in it until it reaches a soft peak stage. 3) Mix the whipped cream with the crème fraiche mixture using a rubber... - 39.4393

MAKING 1. In a large saucepan cook potatoes in boiling salted water for 45 minutes such that tender and drain. Let it cool until easy to handle, peel, slice and place in a large bowl with green onions. 2. In a small saucepan melt butter or margarine, stir in... - 44.1917

Simmer the tongues in the stock for about one hour, or until they are tender. Let them cool in the stock before removing them and peeling them. Reserve the stock. To make the sauce, put the shallots, white wine and vinegar into a nonreactive saucepan. Boil... - 43.4915

GETTING READY 1. Preheat the oven at 350°. 2. In a large saucepan, cook potatoes for 45 minutes in boiling salted water until tender. Drain and keep aside to cool. 3. Then, peel and slice the potatoes. Add green onions. MAKING 4. In a small saucepan,... - 44.995

MAKING 1) Take a large saucepan and boil water in it. Add salt and potatoes. Cook for about 45 minutes or until tender. Drain and let stand until cool enough to handle. Peel and slice them. Place potatoes in a large bowl along with green onions. 2) In the... - 44.0953

1. Cook potatoes in boiling salted water in a large saucepan 20 minutes, or until tender; drain. Cool till easy to handle; peel and slice; place in large bowl; add onions. 2. While potatoes cook, melt butter or margarine in a small saucepan; stir in flour,... - 37.8958

Cut the garlic cloves into 3-4 slivers. Poke the slivers into various nooks in the roast. Combine the butter, mustard, and pepper. Smear this paste over the meat. Place the meat on a rack in an open roasting pan. Let it stand at least one hour at room... - 46.2939

In a large Dutch oven combine the beef and enough water to cover 1 inch above the beef. Add the pickling spice, bay leaves and garlic and bring the water to a boil uncovered. Lower the heat and simmer gently for 4 to 5 hours or until a fork inserted in the... - 41.1215

MAKING 1) Take a small saucepan and combine all the ingredients together. Blend nicely. 2) Cook the mixture over medium heat until preserves melt, stirring constantly. 3) Take 6 metal skewers and alternately thread 3-4 ham chunks, 2 onions and 2 pieces each... - 40.2886

GETTING READY 1) In a mixing bowl, mix the mustard, garlic, pepper and Worcestershire sauce together. 2) Whisk in the wine until well blended and then whisk in the oil. 3) In a large dish, place the steaks and pour over the marinade, cover with a plastic... - 45.7176

GETTING READY 1. Preheat oven to 350 degrees. 2. Preheat grill or broiler. 3. In a mixing bowl, whip the cream until soft peaks are formed. 4. Add sour cream, horseradish, mustard, and salt; whisk until thoroughly blended; do not over mix. 5. Refrigerate the... - 46.1215

MAKING 1. In a pan, melt the butter, add the flour, stir constantly and cook for 2 minutes. 2. Take away from the heat and gradually stir in the stock. 3. Keep the pan back on the heat source and bring to the boil, stirring constantly. 4. Simmer until thick,... - 36.71

Broil steak 4 inches below flame. While it cooks, heat a serving platter and rub with garlic. Spread evenly with the remaining ingredients, letting them melt and blend. When steak is done, place on platter, turning once to cover with sauce. - 31.051

MAKING 1) Heat butter and oil and sauté onions and garlic in it until onions are soft. 2) Mix in sugar, salt and spices and rest of the ingredients. 3) Cook for 10 to 15 minutes. SERVING 4) Use the sauce to barbecue beef, lamb, pork, or chicken or as a... - 39.4262

1. Thaw shrimp, if frozen. Toss shrimp with the 2 tablespoons olive oil and the 1/2 teaspoon dillweed; set aside. 2. In a bowl combine potatoes, soft bread crumbs, onion, egg, 1 tablespoon horseradish mustard, 2 teaspoons oil, garlic, and red pepper. Spray a... - 36.246

Combine the vinegar with the mustard, scallions, celery, horseradish and parsley. Beat in the olive oil, a little at a time, and season to taste with red pepper, salt and black pepper. - 32.3033

Combine all the ingredients in a large bowl and mix well. Place 1 tbsp on a plate and cook on high for 2 minutes. Taste to test for flavour. This is the basic, uncooked recipe to which sauces and liquids may be added for 'wet' dishes or eggs and breadcrumbs... - 27.4755

Mix all ingredients except bonito. Spread half the mixture on steaks. Place on greased broiler rack and broil for about 6 minutes under medium heat. Turn fish; spread with remaining sauce and broil for 5 to 6 minutes. Makes 4 servings. - 29.4333

MAKING 1. In a small bowl put oil, vinegar, salt, pepper, paprika, sugar, horseradish, chilli sauce, mustard and garlic and whisk well. 2. Refrigerate overnight for the flavours to blend. SERVING 3. To serve, in a salad bowl put spinach, mushrooms, bacon and... - 37.6108

1. Immerse white end of green onion into boiling salted water until it softens (about 1 minute). Immerse whole onion and parboil. Transfer immediately to cold water and quickly cool. Drain. Arrange onion side by side on a cutting board. Remove the bitter... - 37.6309

1. Place potatoes in a saucepan, cover with water. Bring to a boil. Reduce heat, and simmer 1 5 minutes or until tender, drain. Cool. 2. Combine parsley, horseradish, Dijon mustard, Worcestershire sauce, sugar, olive oil, and 1/4 teaspoon black pepper in a... - 32.3834

MAKING 1.In a sauce pan, put tomato juice, mustard, sugar, vinegar, horseradish, Worcestershire sauce, grated onion, garlic, catsup, butter or margarine, Tabasco sauce, salt, paprika and pepper. 2.Let the ingredients cook for 30 minutes. 3.Once done, turn off... - 42.7299

Cook onion and garlic in hot oil till tender. Add remaining ingredients; simmer uncovered 5 minutes. Use for marinating and basting chicken or other poultry for barbecue. Heat and pass extra sauce. - 32.1623

MAKING 1.In a large mixing bowl, put garlic, onion, mustard, horese radish, herbs, vinegsr, water, butter, catsup, Tabasco pepper juice, sugar, chili powder, black pepper and salt. 2.Stir all the ingredients well. 3.Take a pan and put the mixture in it. 4.Let... - 43.019

Combine all ingredients in large bowl. Cover and refrigerate. Adjust seasoning before serving. - 23.2341

Mix the egg yolks with the mustard, horseradish, salt, celery salt, garlic salt, cayenne, paprika, apple juice, vinegar and sugar. Gradually beat in the oil. When all the oil has been incorporated, stir in the capers, herbs and anchovy paste. Serve this sauce... - 31.1162

MAKING 1.In a pan, put peanut oil, wine vinegar, horseradish, water, Worcestershire sauce, onion pulp and juice, clove, chili sauce, brown sugar, salt, dry mustard, paprika, black pepper, rosemary, frsh sage, thyme and parsley and let them all cook for 15... - 44.2639

Mix the ingredients well and heap into the hollowed-out cream puff shells. Garnish with grated egg or chopped parsley. - 20.4874

MAKING 1) Take a bowl and flake the crab in it. 2) Add mustard, mayonnaise, celery, horseradish, fresh cream and Worcestershire sauce to it. 3) Mix well. 4) Cut the toast into four equal pieces. 5) Place a paper napkin on a plate and arrange two pieces of the... - 45.1617

MAKING 1. In a saucepan, mix together the onions, horseradish, vinegar, water and mustard; bring to a boil and turn the heat off 2. Strain the liquid into a bol and throw the onions away 3. Add oil, salt, garlic salt and tabasco sauce to the liquid nad stir... - 38.1917

1. Prepare marinade: In jumbo (2-gallon) ziptight plastic bag, combine red wine, oil, onion, rosemary, garlic, and bay leaves. Add tenderloin, turning to coat. Seal bag, pressing out as much air as possible. Place bag in shallow baking dish; refrigerate at... - 34.6895

In mixing bowl or food processor, beat together Cheddar and cream cheeses, corned beef, relish, horseradish, mustard, Worcestershire, lemon rind and lemon juice. Cover and refrigerate for 1 hour or until firm. Shape corned beef mixture into 2 balls. (Balls... - 28.7849

Thaw fish, if frozen. Place fish on well-greased grid. Mix remaining ingredients in small bowl until blended. Spread sauce evenly over fish. Grill, 6 inches from medium hot coals, 5 to 8 minutes or until fish begins to flake when tested with a fork. - 26.095

In a large mixing bowl, combine ingredients and mix well. Place meat in marinade and refrigerate for 1-3 days. Large zip bags work well to hold meat and marinade. Grill meat on barbeque pit. Suggested meats: steak, ribs, fajitas. - 31.6596

Cut 1 1/2 lb. of left-over boiled beef into 1/4-inch slices. Melt 2 oz. butter in a saucepan. Add 3 onions finely chopped. Cook until golden. Add 1/2 oz. plain flour, cook 5 minutes longer. Add 12 oz. stock slowly, stirring constantly, cook for 10... - 37.2686

In a saucepan, over medium heat, simmer the scallops in the wine, for 10 minutes, or until firm but still tender. Do not overcook. Drain and cool. In a bowl combine the pasta, scallops, celery, and onion. Blend well. Chill. In another bowl, thoroughly mix the... - 42.0665

GETTING READY 1. Trim off the rind from the chops using a sharp knife. You can also ask your butcher to do so. 2. Preheat the oven to 450°F before roasting chops. MAKING 3. In a small bowl, blend the butter with herbs and mustard and beat until soft and... - 42.8731

MAKING 1) Under running water, rinse the corned-beef and place it in a large, deep pot. 2) Cover completely with cold water and over high flame, bring to a boil. Skim off any scum that tends to rise to the surface during the boiling process. 3) Bring the heat... - 45.4871

1. Place shoulder roll, brown sugar and pickling spices in a kettle; add water to cover. Cover and simmer for 1 1/4 hours, or until meat is almost tender. 2. While meat cooks, cut leafy tops to within 1 inch of beets. (This helps beets keep their rich color.)... - 30.2054

GETTING READY 1. Trim excess fat off the ribs. 2. Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise, and crosswise. 3. Season them well with salt and pepper. 4. Preheat the oven to 350°F MAKING 5. In a large roasting pan,... - 45.3998

The Chicken: Remove all the skin and trim off all visible fat. Cut off the meat—you should have approximately 16 ounces (454 gm). Chop meat into small pieces and divide it into two piles, each with half of the breast meat and half of the leg and thigh... - 43.3908

Make an incision every 2" (5 cm) on the roast and insert slices of garlic. Mix together all marinade ingredients and rub over the roast. Let roast stand for 1 hour at room temperature. Preheat oven to 350ºF (180°C). Bake roast in oven for 2 hours (or 20... - 39.6436

GETTING READY 1. Shell and devein the shrimps MAKING 2. Drop the shrimps in boiling salted water and cool until pink, say two minutes and then remove 3. In a bowl, combine mustard, paprika and horseradish, add oil, a couple of tablespoons at a time and beat... - 43.768

MAKING 1. Rinse all the beans under running water and drain accordingly. 2. Mix the beans with other ingredients. 3. Chill the mix for sometime in freezer. SERVING 4. Serve the dish chilled. - 43.8873

MAKING 1) Remoulade sauce : In a small bowl, combine the vinegar, mustard, catsup, paprika, salt and cayenne pepper . 2) Gradually beat in the salad oil with rotary or electric beater. 3) Stir in the minced celery and onion; mix thoroughly. 4) In a large... - 44.7706

GETTING READY 1. Preheat the oven to 350°. MAKING 2. Buy cracked spareribs which are 2-inches long. Rip them apart and cook in a kettle with water and onions. The water should cover ribs. 3. Cook on low heat for about 50 minutes until the meat turns tender... - 44.8155

Artichokes: Pour about 3 inches water into saucepan (not aluminum or cast-iron) that is just large enough to hold artichokes snugly; add lemon juice and salt and stand artichokes upright in pan. Cover pan and let simmer until bases of artichokes can be... - 38.8218

1. MAKE THE REMOULADE: In 3 bowl. Stir together all of the remoulade ingredients. 2. prepare the shrimp: In a large pot, combine all of the ingredients except the shrimp and arugula: bring to a boil. Cover and simmer over moderate heat for 5 minutes. Uncover,... - 29.2296

MAKING 1) Combine together the imitation fish and vegetalbes in a large salad bowl. 2) Combine together all the remaining ingredients in a small mixing bowl. Pour the mixture all ovr the salad. SERVING 3) Transfer the salad to a decorative serving bowl and... - 40.279

1. Marinade: Combine all marinade ingredients in sealable plastic food-storage bag. Seal and shake to mix. Place steak in bag. Shake and mix. Place in refrigerator and let marinate 1 to 8 hours. 2. Preheat broiler. Lift meat from marinade. Discard marinade.... - 37.2394

MAKING 1) In a large Dutch oven, melt the butter, gradually stir in the flour with a wire whisk. 2) In a pan, thoroughly heat the cream and consomme together, then stir into the butter, stirring continuously, until smooth. 3) Stir in rest of the ingredients,... - 39.6458

MAKING 1. In a medium -sized bowl, add flour and ½ cup of warm water and form stiff dough. Spread the dough on floured board or pastry cloth, and knead it until smooth. Add extra flour to avoid sticking. 2. Roll the dough into 18 X 16 and allow it to dry for... - 42.5654

GETTING READY 1. In a jar that has tight-fitting lid , put together all dressing ingredients and shake vigorously to mix; refrigerate until ready to use. 2. In a skillet, slowly heat oil and garlic; add bread cubes, and sauté until golden-brown on all... - 48.5906