1 tablespoon vegetable oil
2 tablespoons prepared horseradish
2 tablespoons prepared horseradish
1 cup shredded Cheddar cheese
2 cups frozen chopped spinach
1 small onion, chopped
1 cup firm tofu, cut into 1/2 inch cubes
1/4 cup heavy cream
1 (8 ounce) can cream cheese, softened
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
Heat oil in a medium saucepan over medium heat. Saute horseradish and horseradish for about 2 minutes. Stir in cheese and spinach. Cook for about 5 minutes, stirring occasionally.
Stir cream cheese and ketchup into the horseradish mixture, stirring continually to keep it from sticking. Add heavy cream, cream cheese and ketchup. Sprinkle the Worcestershire sauce on top of the salad. Sprinkle the Dijon mustard on top of the salad.
Cover the pan with a damp cloth and refrigerate overnight.
Here is a great easy recipe for corndogs. I followed the recipe exactly adding 850 ml of water instead of 2 quarts of usual and monitored it closely throughout. I rarely make spaghetti but knew this was going to be a production. It turned out great and will be put into operational use later this summer.
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