1 (12-oz.) bottle
2 tablespoons chopped fresh cilantro
3 tablespoons tequila
2 tablespoons prepared horseradish
1 teaspoon loosely packed lime zest
1 tablespoon fresh lime juice
1/2 jalapeño pepper, minced (optional)
Salt and pepper to taste
Stir together chili sauce, cilantro, tequila, horseradish, lime zest, lime juice, and, if desired, minced jalapeño pepper. Add salt and pepper to taste. Serve immediately, or cover and chill up to 3 days. Stir well before serving.
1 cup sour cream
1 teaspoon prepared horseradish
1 garlic clove, minced
1 pickled jalapeño pepper, stemmed, seeded, and minced (optional)
Salt to taste
Stir together sour cream, horseradish, minced garlic, and, if desired, pickled jalapeño pepper in a small bowl. Add salt to taste. Refrigerate up to 1 week.
6 med. zucchini – grated
2 tsp. salt
1 lrg. carrot – grated
1 med. red bell pepper – seeded, julienne
1 rib celery – minced
1 sm. onion – minced
2 Tbls. chopped fresh parsley
2 Tbls. chopped fresh dill weed
3/4 cup mayonnaise – low-fat okay
2 Tbls. Dijon mustard
2 Tbls. red wine vinegar
1 Tbls. olive oil
1 Tbls. honey
1 tsp. prepared horseradish
1/4 tsp. black pepper
Combine zucchini and salt; toss well.
Place in colander and let stand for 30 minutes.
Rinse under cold water, drain, and squeeze out excess moisture.
Place zucchini in bowl and add carrot, red pepper, onion and celery; toss well.
Sprinkle with parsley and dill.
Combine mayonnaise, mustard, vinegar, oil, honey, horseradish and pepper; stir into zucchini mixture.
Taste and adjust seasoning if necessary.
2 pints cherry tomatoes
1/2 pound cooked shrimp – peeled and deveined
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup Parmesan cheese
2 teaspoons prepared horseradish
1 teaspoon lemon juice
salt and pepper to taste
1/4 cup chopped fresh parsley
Cut the top off each cherry tomato, and scoop out the pulp. Place the tomatoes upside down on paper towels to drain.
In a food processor, mix the shrimp, cream cheese, mayonnaise, Parmesan cheese, horseradish, and lemon juice. Season with salt and pepper. Blend until smooth.
With a pastry bag, pipe the shrimp mixture into the cherry tomatoes. Garnish with parsley, and refrigerate until serving.