Silver Spring Recipes » Extra-Hot Prepared Horseradish

Horseradish Recipes

In our more than eight decades of growing and processing horseradish, our family has concocted and curated more than a few tasty recipes. Horseradish—prepared traditionally or found in one of our specialty mustards—plays an excellent supporting role in the kitchen: You can choose whether to boldly flaunt its unmistakable zing or play it subtly. From old classics, like Bloody Mary's and cocktail sauce, to the unexpected, like delicious canapés and veggie dishes, there are countless ways it can bring your food and drink to life. These customer-rated, customer-loved horseradish and mustard recipes make the most of the distinctive pungent and spicy flavor. Ratchet it up for a hot taste. Pepper it in for a subtle twist. Time to get cooking.

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Featured Recipe

Bacon Horseradish Crab Rangoon

  • Prepared Horseradish Extra-Hot Prepared Horseradish

Bacon Horseradish Crab Rangoon

Ingredients:
  • 4 ounces cream cheese softened to room temperature
  • 1 tablespoon Silver Spring Prepared Horseradish
  • 1/4 teaspoon Worcestershire sauce
  • 4 ounces lump crab meat
  • 4 strips bacon cooked 'til crispy and finely crumbled or chopped
  • 4 green onions roots removed and thinly sliced
  • 30 wonton wrappers
  • 1 egg beaten
  • oil for deep frying or brushing before baking
Directions:

To deep fry:

  1. Preheat about 3 inches of oil in a heavy-bottomed pot to 350°F over a medium high flame.

  2. Use a hand mixer or sturdy spoon to beat together the cream cheese, Silver Spring Horseradish, and Worcestershire sauce until smooth and more loose.

  3. Stir in the lump crab meat, bacon, and green onions until evenly distributed.

  4. Arrange a wonton wrapper on a plate or cutting board like a diamond.

    Brush the edges of a wonton wrapper lightly with beaten egg. Scoop about 1 teaspoon of filling into the center, then fold the wonton wrapper up over the filling to cover it.

    Use your fingers to gently squeeze as much air from the wonton as you can while sealing the edges together.

  5. Repeat until the filling is used up.

  6. Use a skimmer or tongs to carefully lower the rangoon into the oil 1 at a time.  Make sure that you only put as many into the pan as can freely float in the oil. Fry for 1-2 minutes each, or until brown and crispy.

    Transfer to a paper towel lined plate to drain. Serve immediately.

To bake

  1. Preheat oven to 375°F.

    Brush or spray the filled wontons with oil, then bake for 15 to 18 minutes, or until browned and crispy.

Serves: 10

Recipe courtesy: foodiewithfamily.com | Recipe and photo created by Rebecca Lindamood of Foodie with Family