Silver Spring Recipes » Kosher for Passover Prepared Horseradish 8 oz.

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.

Top Recipes

  1. Orange Broccoli

    Orange Broccoli

    9 Love It 0 Comments

  2. Smoked Salmon Omelet

    Smoked Salmon Omelet

    1 Love It 0 Comments

Featured Recipe

Meat and Cheese Stuffed Tomatoes

  • Spicy Sriracha Sauce

Meat and Cheese Stuffed Tomatoes

Ingredients:
  • 10 medium tomatoes
  • 1 lb sausage or other ground meat of choice
  • 1/2 cup Silver Spring Sriracha Sauce
  • 1/2 cup Monterey Jack cheese
  • 3 tbsp olive oil 
  • fresh parsley
Directions:

Preheat oven to 350°F

Peel of skin of sausage. Mince sausage or use a food processor to ground meat.

In a slightly greased skillet, brown sausage for a few minutes then mix in Silver Spring Sriracha Sauce

Properly wash tomatoes with cold water. Wipe with clean cloth. Make a thin slice at the end of tomatoes, allowing each tomato to stand properly. Slice the top part of tomato to make an opening. Spoon the center of each tomato, remove seeds.

 Slightly brush the outer sides of tomatoes with olive oil.

Add thin slices of cheese around the insides of tomatoes and fill each one with cooked sausage. Top with grated cheese.

Bake for 5 to 8 minutes or until cheese is melted and golden. Allow to cool for 1 to 2 minutes and slowly transfer to a serving platter.

Garnish with fresh minced parsley.

Serves: 10