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By Rita~ on April 2, 2009
"The root contains highly volatile oils which are released by enzyme activity when the root cells are crushed. The whiter the root, the fresher it is. Keep the root chilled to preserve the heat. Vinegar stops the enzymatic action of the processed root and stabilizes the degree of hotness. Keep the horseradish chilled after making and seal as soon as..."
Ingredients: horseradish root, ice cubes...
Prep Time: 15 mins
Total Time: 15 mins
By Rita~ on March 26, 2005
"Want to kick up a ham sandwich, top and deviled egg, use on a roast beef, in a pot roast or make a cocktail sauce with it. Use fresh firm roots. PLEASE be advised Do this in a well ventilated area or better yet outdoors. Your eyes will burn as even my skin on my face started to feel the heat. If you don't feel heat your horseradish is old. Don't..."
Ingredients: raw beets, horseradish root...
Prep Time: 20 mins
Total Time: 20 mins