Type what you have

Ingredients

• ✓ horseradish
• brown sugar
• lemon juice
• ham

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 In a small bowl, mix brown sugar, lemon juice, and prepared horseradish.
3. 3 Heat brown sugar mixture in the microwave on high heat, 1 minute or until warm.
4. 4 Score both sides of ham slices. Place on the prepared grill. Baste continuously with brown sugar mixture while grilling. Grill 6 to 8 minutes per side, or to desired doneness.

By Doreen

Ingredients

• ✓ horseradish
• chicken breast
• ketchup
• lemon juice
• vegetable oil

Instructions

1. 1 Mix together ketchup, horseradish, lemon juice, and oil.
2. 2 Place chicken breasts in a dish, and pour marinade over. Refrigerate overnight.
3. 3 Bake at 350 degrees F (175 degrees C) for 45 minutes, basting every 15 minutes and turning once.

By Jill Martz

Ingredients

• ✓ horseradish
• chicken breast
• broccoli floret
• golden mushroom soup
• sour cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. 2 Spread the broccoli evenly in the bottom of the baking dish. Place chicken breasts over the broccoli.
3. 3 In a medium bowl, stir together the condensed soup, sour cream and horseradish. Pour or spread evenly over the chicken and broccoli.
4. 4 Bake uncovered for 1 hour in the preheated oven. Let stand for a few minutes before serving for the sauce to thicken.

By Menwith Hill'er Back Home

Ingredients

• ✓ horseradish
• cooking spray
• brown sugar
• shallot
• black pepper
• filet mignon steak

Instructions

1. 1 Set an oven rack about 3 inches from the heat source and preheat the oven's broiler. Lightly spray a broiler pan with cooking spray.
2. 2 Combine brown sugar, horseradish, shallot, and pepper in a small bowl.
3. 3 Place steaks on the prepared broiler pan and spread 1/2 of the brown sugar mixture over top.
4. 4 Broil in the preheated oven for 5 minutes. Turn steaks, spread remaining brown sugar mixture over top, and broil to desired degree of doneness, 5 to 9 minutes longer.

By TJ Pelt

Ingredients

• ✓ horseradish
• ham
• honey
• clove
• brown sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut ham into 1/4-inch-thick slices. Use kitchen string to tie slices back together in the shape of original ham, then place on a rack set in a roasting pan.
3. 3 Stir together honey and cloves in a small bowl until well combined; drizzle over ham.
4. 4 Bake ham in the preheated oven for 1 hour and 15 minutes, basting often with pan drippings.
5. 5 Mix together brown sugar, horseradish, and lemon juice in a medium bowl until glaze is well combined. Baste ham with glaze, allowing it to drip between slices.
6. 6 Continue baking until glaze has set, ham has browned, and an instant-read meat thermometer inserted into the center of sliced ham reads at least 140 degrees F (60 degrees C), 25 to 30 more minutes.

By pamda

Ingredients

• ✓ horseradish
• butter
• salt
• pepper
• lemon juice
• new potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture.
3. 3 Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

By numnum

Ingredients

• ✓ horseradish
• potato
• butter
• black pepper
• sour cream
• parsley

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain; return potatoes to pot.
2. 2 Off heat, mash potatoes with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish, and parsley. Whip potatoes and place in a serving bowl.
3. 3 Melt remaining 1 tablespoon butter; pour over potatoes and serve immediately.

By CHRISTYJ

Ingredients

• ✓ horseradish
• peach preserves
• white wine vinegar
• ginger root
• salt
• black pepper
• chicken breast

Instructions

1. 1 Combine peach preserves, vinegar, horseradish, ginger, salt, and black pepper in a microwave-safe bowl. Microwave on high until preserves are melted, stirring halfway through, 30 to 60 seconds. Cool marinade to room temperature.
2. 2 Rinse chicken breasts, pat dry, and place in a resealable plastic bag.
3. 3 Add marinade to the plastic bag, toss chicken to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 24 hours, flipping chicken occasionally.
4. 4 Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.
5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade.
6. 6 Cook on the preheated grill over indirect heat, covered, until chicken is browned and cooked through, about 30 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By mkinshella

Ingredients

• ✓ horseradish
• cola-flavored carbonated beverage
• soy sauce
• dijon mustard
• garlic
• black pepper
• sirloin steak

Instructions

1. 1 Whisk together cola, soy sauce, Dijon mustard, horseradish, garlic, and black pepper in a medium bowl until marinade is well combined; pour into a resealable plastic bag. Add steak and coat with marinade. Squeeze out excess air, seal the bag, and marinate in the refrigerator for 24 hours.
2. 2 Preheat the grill to 400 degrees F (200 degrees C).
3. 3 Remove steak from the bag and discard marinade.
4. 4 Cook steak on the preheated grill to desired doneness, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.

By kbodal

Ingredients

• ✓ horseradish
• cooking spray
• chicken breast
• salt
• pepper
• orange marmalade
• rosemary

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with nonstick cooking spray.
2. 2 Season chicken breasts with salt and pepper; place in prepared dish. Combine orange marmalade, horseradish, and rosemary in a small bowl; pour over chicken.
3. 3 Bake the chicken in the preheated oven until no longer pink in the center, and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jessica Dudley

Ingredients

• ✓ horseradish
• chicken breast
• chive
• compound butter
• yellow onion
• chicken stock
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Using 2 fingers, loosen the skin on each chicken breast. Thinly slice compound butter and stuff under skin to cover as much of the chicken as possible.
3. 3 Layer onion slices on the bottom of a glass baking dish. Pour in chicken stock. Place chicken breasts on top of the onions, skin-side up. Season with salt and pepper.
4. 4 Bake in the preheated oven for 30 minutes. Start basting chicken with its juices and rotate if skin is not crisping evenly. Continue baking until chicken is no longer pink in the center and the juices run clear, about 25 more minutes, depending on the size of the chicken breasts. Baste chicken every 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Amy Campbell

Ingredients

• ✓ horseradish
• mustard
• basil
• thyme
• tarragon
• black pepper
• beef tenderloin steak
• salt

Instructions

1. 1 Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
3. 3 Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).

By BJ.

Ingredients

• ✓ horseradish
• olive oil
• mustard
• soy sauce
• balsamic vinegar
• garlic
• kosher salt
• black pepper
• flank steak

Instructions

1. 1 Combine horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and black pepper in a large resealable plastic bag; add steak, toss to coat, squeeze out excess air and seal the bag. Marinate in the refrigerator 2 to 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Cook on the preheated grill until both sides are browned and center is firm and juicy, 5 to 6 minutes per side, making sure not to overcook. An instant-read thermometer inserted into center should read 130 degrees F (54 degrees C) for medium-rare. Rest 5 minutes; slice thinly at an angle.

By Katie Koivisto

Ingredients

• ✓ horseradish
• parmesan cheese
• mayonnaise
• sour cream
• dill weed
• asparagus
• water
• panko bread crumb

Instructions

1. 1 Combine ¼ cup Parmesan cheese, mayonnaise, sour cream, horseradish, and dill in a large bowl. Add asparagus; stir to combine. Transfer to a round 1.6-liter casserole dish (approximately 7 ½ inches); cover with aluminum foil.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot); place the trivet inside and add water. Place casserole dish on the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set aside for 2 minutes. Remove casserole dish using pot holders; remove the foil.
4. 4 Combine remaining 2 tablespoons Parmesan cheese and bread crumbs in a small bowl; sprinkle over asparagus.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
6. 6 Cook asparagus under the preheated broiler until bread crumbs start to brown, about 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ horseradish
• rye bread
• mayonnaise
• ketchup
• red onion
• dill pickle
• corned beef
• swiss cheese
• toothpick

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange bread pieces on the baking sheet.
3. 3 Toast in the preheated oven for 5 minutes. Transfer to a plate and keep oven on.
4. 4 Combine mayonnaise, ketchup, onion, and horseradish in a small bowl. Stir until evenly combined.
5. 5 Place 12 dill pickle slices on the foil-lined baking sheet. Evenly distribute corned beef over the pickle slices. Top each with a teaspoon of mayo mixture. Place a piece of toasted bread over the top of the mayo mixture. Top each with a piece of cheese.
6. 6 Bake in the preheated oven for 5 minutes. Remove from oven and top each slider with remaining pickle slices. Stick a toothpick in each slider to serve.

By Soup Loving Nicole

Ingredients

• ✓ horseradish
• carrot
• mayonnaise
• onion
• salt
• black pepper
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place carrots in a pot and add water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish.
3. 3 Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.
4. 4 Bake in the preheated oven for 15 minutes.
5. 5 Meanwhile, toss bread crumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.

By Pete Plumer

Ingredients

• ✓ horseradish
• abalone
• bread crumb
• egg
• milk
• olive oil
• ketchup
• lime juice
• parsley

Instructions

1. 1 Slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable.
2. 2 In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use.
3. 3 Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat.
4. 4 Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on a platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.

By ABALONEDIVER

Ingredients

• ✓ horseradish
• extra virgin olive oil
• garlic
• thyme
• rosemary
• sea salt
• black pepper
• beef tenderloin roast
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 2 tablespoons olive oil, garlic, thyme, rosemary, 1 teaspoon salt, and black pepper in a small bowl; set aside.
3. 3 Heat 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat. Add tenderloin; cook until well-browned, 2 to 3 minutes. Flip tenderloin; turn off heat. Spread garlic-herb oil evenly over top and sides of tenderloin.
4. 4 Cook in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (50 degrees C), 25 to 30 minutes. Transfer tenderloin to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F (54 degrees C) for medium-rare.)
5. 5 Meanwhile, combine sour cream, horseradish, remaining 1 tablespoon oil, and remaining ½ teaspoon salt in a small bowl; chill until ready to serve.
6. 6 Carve tenderloin crosswise into ½-inch thick slices; serve with horseradish sauce.

By Carapelli Olive Oil

Ingredients

• ✓ horseradish
• potato
• butter
• green onion
• garlic powder
• parmesan cheese
• milk
• black pepper
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 25 minutes; drain.
2. 2 Melt butter in a medium saucepan over medium heat. Stir in green onions, and cook until tender, 3 to 5 minutes.
3. 3 Mix green onions, horseradish, garlic powder, Parmesan cheese, milk, pepper and salt with potatoes. Mash together with a potato masher.

By Kimber

Ingredients

• ✓ horseradish
• mayonnaise
• dijon mustard
• lemon juice
• bread crumb
• parmesan cheese
• halibut fillet
• margarine
• bread crumb
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
3. 3 In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
4. 4 Bake for 15 to 18 minutes, or until fish flakes easily with a fork.

By CHRISTYJ

Ingredients

• ✓ horseradish
• olive oil
• egg
• sugar
• garlic
• lemon juice
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 Blend together oil, egg, sugar, garlic, lemon juice, Worcestershire sauce, horseradish, salt, and black pepper in a blender until dressing is smooth. Refrigerate until chilled, at least 2 hours to overnight.

By Angel Harper

Ingredients

• ✓ horseradish
• pomegranate juice
• white sugar
• lemon juice
• dijon mustard
• sage
• turkey
• olive oil
• kosher salt
• black pepper

Instructions

1. 1 Heat pomegranate juice, sugar, and lemon juice in a saucepan over medium-high heat. Cook, stirring continuously, until sugar is dissolved, 3 to 5 minutes. Bring to a simmer; reduce heat to medium-low. Cook, stirring frequently, until reduced down to 1 1/2 cups, about 1 hour. Remove from heat. Let pomegranate molasses cool to room temperature, at least 20 minutes.
2. 2 Preheat oven to 450 degrees F (230 degrees C).
3. 3 Whisk the pomegranate molasses, horseradish, mustard, and sage together in a bowl to make the glaze.
4. 4 Remove any giblets or gizzards from the turkey and place the turkey in a roasting pan. Brush with olive oil; season with salt and pepper.
5. 5 Bake in the preheated oven, basting with the juices from the bottom of the pan every 15 minutes, for 2 hours. When an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 175 degrees F (79 degrees C), brush turkey with 1 cup glaze. Continue roasting until no longer pink in the center, about 15 minutes more.
6. 6 Remove turkey from the oven and brush with the remaining glaze. Cover with a loose tent of aluminum foil and allow to rest for 15 minutes before carving up that turkey.

By Shauna James Ahern

Ingredients

• ✓ horseradish
• mayonnaise
• sour cream
• ketchup
• paprika
• salt
• cayenne pepper
• hot sauce
• oregano
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Stir mayonnaise, sour cream, horseradish, ketchup, paprika, salt, cayenne pepper, hot sauce, oregano, and pepper together in a bowl until well combined.
3. 3 Refrigerate for at least 1 hour before serving to meld flavors.

By Kaye Lynn

Ingredients

• ✓ horseradish
• cranberry sauce
• apple jelly
• mustard
• chicken bouillon
• garlic powder
• thyme
• pork loin roast
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C).
2. 2 Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
3. 3 Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
4. 4 Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

By goodfood4ursoul

Ingredients

• ✓ horseradish
• ketchup
• salt
• mustard
• worcestershire sauce
• black pepper
• ground beef
• water
• onion
• monosodium glutamate

Instructions

1. 1 Combine ketchup, salt, mustard, horseradish, Worcestershire sauce, and ground black pepper in a 1-cup measuring cup. Add more ketchup if combined ingredients don't equal 1 cup. Stir until well mixed. Place ground beef in a stock pot; pour ketchup mixture over the ground beef.
2. 2 Fill the same measuring cup with warm water. Stir to loosen any fine seasoning remaining; pour into stock pot. Stir onion into ground beef mixture; add monosodium glutamate. Mix until ingredients are well combined.
3. 3 Cook and stir the ground beef mixture over low heat until the ground beef is finely crumbled, about 15 minutes. Bring to a boil; cook until flavors blend, about 25 minutes.

By MomMakesItBetter

Ingredients

• ✓ horseradish
• savoy cabbage
• butter
• shallot
• confectioners' sugar
• heavy cream
• salt
• black pepper
• cayenne pepper
• nutmeg
• pear

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add cabbage and briefly blanch, about 3 minutes. Drain and rinse under cold water to stop the cooking process. Shred leaves finely.
2. 2 Melt butter in a pot over medium-low heat and cook shallots until soft and translucent, about 5 minutes. Dust with confectioners sugar. Add blanched cabbage and cook, stirring occasionally, over medium heat, for about 3 minutes. Stir in horseradish and cream and bring to a simmer. Season with salt, pepper, cayenne, and nutmeg. Add pears and cook until heated through, about 3 minutes. Serve immediately.

By Walburga

Ingredients

• ✓ horseradish
• roast beef
• beef consomme
• jalapeno pepper
• worcestershire sauce
• salt
• black pepper
• all-purpose flour
• hawaiian bread roll
• provolone cheese
• pepper jack cheese

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Roughly chop roast beef until crumbly.
3. 3 Combine consomme, jalapeno, Worcestershire sauce, salt, and pepper in a saucepan over medium heat; bring to a simmer. Add roast beef, lower heat to medium-low, and simmer until heated through, 1 to 2 minutes. Add flour and stir constantly until thickened into a gravy, 3 to 5 minutes. Remove from the heat.
4. 4 Slice rolls in half without separating rolls from each other. Put bottom halves on a baking sheet and layer with provolone cheese slices. Spoon meat mixture on the provolone and cover with Cheddar cheese slices. Add a thin smear of horseradish and place top rolls on top.
5. 5 Bake in the preheated oven until cheese is melted, about 5 minutes. Cut sliders apart to serve.

By Cindylee Bloomer

Ingredients

• ✓ horseradish
• cooking spray
• egg
• mayonnaise
• parsley
• paprika
• cayenne pepper
• black pepper
• tuna
• bread crumb
• onion

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a glass loaf pan with cooking spray.
2. 2 Beat eggs, mayonnaise, horseradish, parsley, paprika, cayenne pepper, and black pepper together in a large bowl until smooth. Add tuna in water, bread crumbs, and onion; mix until evenly moistened. Pack tuna mixture into prepared loaf pan.
3. 3 Bake in preheated oven until hot and fully cooked in the center, about 30 minutes.

By Cherry Pie

Ingredients

• ✓ horseradish
• pork tenderloin
• salt
• black pepper
• vegetable oil
• chicken broth
• heavy cream
• mustard
• cayenne pepper
• butter
• chive

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Season pork with salt and black pepper.
2. 2 Heat oil in an ovenproof skillet over high heat. Add pork; cook until browned on one side, 3 to 4 minutes. Flip pork; transfer skillet to the preheated oven. Cook until pork browned and still slightly pink in center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.
3. 3 Discard any excess oil from skillet. Place skillet over medium-high heat. Add chicken broth; bring to a boil, scraping any browned bits off bottom of skillet. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper; continue cooking until reduced to a thick sauce, 3 to 4 minutes. Off heat, whisk in cold butter, then stir in chives.
4. 4 Slice pork into 1/2-inch slices; top with sauce.

By John Mitzewich

Ingredients

• ✓ horseradish
• pork tenderloin
• olive oil
• black pepper
• brown sugar
• worcestershire sauce
• red wine vinegar
• mustard
• onion
• garlic
• red pepper flakes

Instructions

1. 1 Preheat an outdoor grill for medium-high heat. Cut tenderloin into 9 slices and brush with olive oil. Season to taste with freshly ground black pepper.
2. 2 Place the meat onto preheated grill. Grill until no longer pink in the center, 3 to 4 minutes per side. When finished, place pork on a plate, and allow to rest for 5 minutes.
3. 3 While pork is cooking, stir together sugar, Worcestershire sauce, vinegar, Dijon mustard, onion, garlic, red pepper flakes, and horseradish in a small saucepan. Bring to a simmer over medium heat, and stir until smooth. Pour sauce over sliced tenderloin to serve.

By GOLDIE6175