HORSERADISH BEEF ROLL UPS
Got these from another site. These zesty little appetizers are very pretty and easy to make! They taste even better when made in advance and allowed to chill overnight. Cook time is chill time.
Provided by Little Bee
Categories Cheese
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese, horseradish and mustard in small bowl until smooth.
- Spread about 3 tablespoons cream cheese mixture evenly on each tortilla.
- Arrange 5 or 6 spinach leaves over cream cheese.
- Place 2 slices roast beef over spinach; sprinkle with about 3 tablespoons cheese.
- Roll each tortilla up tightly; wrap with plastic food wrap.
- Refrigerate at least 4 hours or overnight.
- To serve, cut each tortilla into 1-inch slices.
ASPARAGUS, ROAST BEEF ROLL-UPS
Make and share this Asparagus, Roast Beef Roll-Ups recipe from Food.com.
Provided by Merle 1
Categories Vegetable
Time 20m
Yield 2 cups
Number Of Ingredients 7
Steps:
- in large mixing bowl mix cream, juice, horseradish, salt and cayenne.
- whip til stiff peaks form.
- serve with asparagus rolled in slice of the roast beef.
ASPARAGUS BEEF ROLL-UPS
In Plano, Texas, Kris Krueger creates these easy and elegant appetizers with asparagus spears, roast beef slices and a cream cheese-horseradish spread. "I make them for all of my parties and have received many recipe requests," she says. "They're a snap to assemble."
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- In a large skillet, bring 1-1/2 cups water to a boil. Add asparagus; cover and boil for 2-3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry., In a small bowl, combine cream cheese and horseradish. Pat beef slices dry with paper towels. Spread each slice with a thin layer of cream cheese mixture; top with an asparagus spear. Roll up tightly. Refrigerate until serving.
Nutrition Facts : Calories 101 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 269mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
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- Make the cheese mixture by combining the cream cheese, Monterey Jack, horseradish, dried thyme, garlic powder, and salt in a small bowl. Set aside.
- Spread the cheese mixture across both tortillas to the edges in an even, thin layer. I skip spreading to the right and left edges by about an inch because the ends will be thrown out.
- Starting from the bottom, roll the tortilla up rather tightly but without squeezing the cream cheese mixture out.
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- Combine cream cheese, horseradish and mustard in bowl; beat at medium speed until smooth. Spread about 1/4 cup cream cheese mixture evenly onto each tortilla.
- Arrange 8 spinach leaves over cream cheese mixture. Place 1 slice roast beef over spinach; top with about 6 strips cheese. Roll each tortilla up tightly; wrap with plastic food wrap. Refrigerate at least 2 hours or overnight.
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