The Horseradish House offers Kelly’s Pride Sampler Gift Packages and jars of prepared horseradish sauce by the case. The Kelly’s Pride Sampler Gift Packages features: Cocktail sauce, Horseradish sauce, Horseradish mustard, and specially Prepared Horseradish sauce. Order your gift packs today for the upcoming Holiday’s. You can place your order by calling (618) 344-2910, through our online store at www.jrkelly.com or by stopping into our location at 703 S. Bluff Road Collinsville, IL 62234. And don’t forget to Follow us on Facebook: JR Kelly Company: The Horseradish House
J.R. Kelly Blog
- Total Time:
- 50 min
- 42 min
- 8 min
- 8 servings
Preheat the broiler. Brush a rimmed baking sheet with olive oil. Spread out the shrimp on the baking sheet and broil until just cooked through, 4 to 8 minutes (no need to turn). Serve warm or at room temperature with lemon wedges.
Makes: 6 servings, 1 cup each
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 4 strips crisp-cooked bacon, finely chopped
- 1/4 cup reduced-fat sour cream
- 2 teaspoons prepared horseradish
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put Brussels sprouts in the basket and steam until tender, 6 to 8 minutes.
- Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat.
Makes: 4 servings, about 3/4 cup each
- 1 pound green and/or yellow wax beans, trimmed
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground pepper, divided
- 1 tablespoon prepared horseradish
- 1 tablespoon low-fat mayonnaise
- 1 tablespoon ketchup
- Preheat grill to medium-high.
- Toss beans with oil, salt and 1/8 teaspoon pepper in a bowl. Transfer to a grill basket (see Tip, below).
- Grill the beans, stirring occasionally, until tender-crisp and brown in spots, 8 to 10 minutes. If they’re browning too much before they are tender, reduce the heat or move the grill basket to a cooler spot.
- Combine horseradish, mayonnaise, ketchup and the remaining 1/8 teaspoon pepper in a medium bowl. Add the beans and stir to combine.
Tips & Notes
- Make Ahead Tip: Equipment: Grill basket
- Tip: If you don’t have a grill basket, you can improvise one: fold a 24-inch piece of heavy-duty foil in half and crimp up the edges to create a lip for the “basket
- 4 Granny Smith apples
- 2 fluid ounces (60 ml) cider vinegar
- 2 ounces (60 g) fresh horseradish, grated
- 1 teaspoon (5 ml) paprika
- 1 fluid ounce (30 ml) white wine
Happy Friday, fellow horseradish lovers! We, at J.R. Kelly Co., would first like to thank you for visiting our blog! We take much pride in our horseradish and love providing you with delicious recipes for your enjoyment. We would love to hear from you with your recipes involving horseradish! Please feel free to send those recipes to firstname.lastname@example.org. We would love to publish them on our blog for others to enjoy as well. Also, if you decide to try any of our recipes, please leave us a comment and let us know if you enjoyed it and any changes you may have made to it. We look forward to hearing from all of you, our valued customers! Enjoy your weekend!
Put the potatoes into a large pot, add the bay leaves, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Remove the bay leaves and drain the water from the potatoes, reserving 2 tablespoons cooking water. Smash potatoes in a large mixing bowl. Add the sour cream, butter, horseradish and season well with salt and pepper. Garnish with chopped fresh chives.
- Total Time:
- 30 min
- 10 min
- 20 min
Recipe courtesy Tyler Florence
1 bone-in beef rib roast (4 to 6 pounds)
1 tablespoon olive oil
1 to 2 teaspoons coarsely ground pepper
1 cup (8 ounces) sour cream
3 to 4 tablespoons prepared horseradish
1 teaspoon coarsely ground pepper
1/8 teaspoon Worcestershire sauce
- Preheat oven to 450°. Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, 15 minutes.
- Reduce heat to 325°. Bake 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting with pan drippings every 30 minutes.
- Let stand 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef. Yield: 6-8 servings.
BBQ Horsey Chicken
Number of Servings: 4
4 boneless chicken breasts
1/3 C. prepared horseradish
5 Tbsp. soy sauce
Salt and pepper to taste
Place chicken in a large casserole dish. In a separate mixing bowl, whisk together horseradish, soy sauce and salt and pepper to taste. Pour mixture over chicken, making sure each piece is coated evenly. Cover chicken, place in refrigerator and allow to chill for 30 minutes to an hour. Once chilled, remove chicken and place on a BBQ grill, which has been heated on a medium low setting. Allow chicken to cook through.
What you will need:
- Horseradish roots
- white vinegar
- ice cubes
- glass blender
- small glass jars
To grate your own horseradish, wash and peel the root like you would a potato
and dice it into small cubes. Place the cubes in the glass blender. Process no more than
half a container load at a time. Add a small amount of cold water and crushed ice.
Start with enough cold water to completely cover the blades of the blender. If
necessary add more water or crushed ice to complete the grinding. You may need
to stop the blender and stir the horseradish as you add the cubes. When the mixture
reaches the desired consistency add vinegar.
The time at which you add the vinegar is important because it stops the enzymatic
action in the ground product and stabilizes the degree of hotness. If you prefer it not
as hot add vinegar immediately and if you like it really hot wait three minutes before
adding the vinegar.
Use 2-3 tablespoons of white vinegar and 1/2 teaspoon of salt for each cup of grated
horseradish. ( One tablespoon of sugar may be substituted for the salt.) Also if
desired lemon juice may be substituted for the vinegar to give it a slightly different
Place the mixture in small glass jars and screw the lids on firmly. Store in the refrigerator or
freezer. Remember to only prepare the amount of horseradish that can be used in a resonable
time. It will keep good quality for about four to six weeks in the refrigerator and for six months or longer in the freezer. Fresh roots may be stored for several months if they are washed, places in polyethylene bags, and stored at 34-36°F.
- 2 eggs
- 1 tablespoon Kelly’s Pride Prepared Horseradish
- 1/2 cup dry bread crumbs
- 1/4 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds lean ground beef (90% lean)
- 1/2 pound ground pork or turkey
- 1/2 cup water
- 1/2 cup ketchup
- 1/2 cup chili sauce
- 1 small onion, finely chopped
- 1/4 cup packed brown sugar
- 1/4 cup cider vinegar
- 1 tablespoon Kelly’s Pride Prepared Horseradish
- 1 tablespoon Worcestershire sauce
- 1 garlic clove, minced
- 1 teaspoon ground mustard
- 1/4 teaspoon hot pepper sauce
Mix together the first 6 meatball ingredients and add the meat and mix well. Form into 1-1/2-in. meatballs.
Bake the meatballs at 350º, uncovered, on a greased baking rack that sits within a sheet pan, for 40 minutes.
Mix all the ingredients for the sauce together. Stir often, while bringing to a boil. Decrease the heat and simmer for 10 minutes, uncovered. Put the meatballs into the pot and stir them into the sauce, until covered.
Makes 3 dozen.
Serve and enjoy.