Type what you have

Ingredients

• ✓ horseradish mustard
• raspberry preserves
• bread
• chicken breast
• bacon
• havarti cheese
• romaine lettuce

Instructions

1. 1 Combine raspberry preserves and horseradish mustard in a bowl and whisk or stir until evenly blended. Reserve a little sauce for serving.
2. 2 Slice loaf of bread in half. Slather the bottom half generously with remaining sauce. Layer the chicken, bacon, cheese (cut slices to fit as needed), and lettuce over the sauce layer, then top with remaining bread half.
3. 3 Wrap sandwich in plastic wrap and place on a baking sheet. Place a second baking sheet on top and add books (or something that has some weight to it) to press the sandwich. Transfer to the refrigerator until flavors have melded, 8 hours to overnight.
4. 4 When ready to serve, unwrap sandwich and slice into 4 pieces. Serve with additional sauce.

By Rebekah Rose Hills

Ingredients

• ✓ horseradish mustard
• bourbon
• brown sugar
• honey
• hickory smoke flavoring
• ham

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ⅔ cup horseradish mustard, bourbon, brown sugar, honey, and liquid smoke in a small saucepan; bring to a boil. Reduce heat to medium-low; simmer glaze, stirring frequently, until thickened, at least 30 minutes.
3. 3 Liberally coat ham with remaining horseradish mustard; place in a roasting pan. Spoon glaze over ham.
4. 4 Bake in the preheated oven, basting occasionally, until an instant-read thermometer inserted into center of ham reads 160 degrees F (72 degrees C), about 2 hours. (Generally bake 22 minutes per pound.)

By PFraser

Ingredients

• ✓ horseradish mustard
• butter
• onion
• poppy seed
• dill seed
• swiss cheese
• ham
• hamburger bun

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Combine butter, mustard, onions, poppy seeds and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.
3. 3 Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.

By Lois

Ingredients

• ✓ horseradish mustard
• yellowfin tuna
• lemon
• onion
• apple
• belgian endive
• mayonnaise
• honey
• soy sauce
• celery salt
• cayenne pepper

Instructions

1. 1 Pat tuna steaks dry. Cut across the grain into thin slices; cut slices into smaller pieces.
2. 2 Mix lemon zest and juice, onion, apple, endive, mayonnaise, mustard, honey, soy sauce, celery salt, and cayenne pepper together in a bowl. Incorporate the ahi tuna pieces. Refrigerate until time to serve.

By Fabienne Riesen

Ingredients

• ✓ horseradish mustard
• pork loin roast
• onion
• apple
• sauerkraut
• salt
• pepper
• chicken broth

Instructions

1. 1 Rub horseradish mustard all over pork loin. Layer onion and apple in a slow cooker and set pork loin on top. Pour in sauerkraut and its juices. Season with salt and pepper, then add chicken broth.
2. 2 Cover and cook on Low until pork is very tender, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Jamie Justice Yost

Ingredients

• ✓ horseradish mustard
• cooking spray
• pork chop
• spinach
• gouda cheese
• panko bread crumb
• creole seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Lay each pork chop flat on a cutting board. Use a sharp knife held parallel to the board to cut a deep pocket into each chop, leaving three sides intact. Fill each pocket with spinach, then cheese.
3. 3 Place panko crumbs in a shallow dish. Spread a thin layer of horseradish over each chop, then roll in crumbs to coat. Arrange chops in the prepared baking dish. Sprinkle with Creole seasoning.
4. 4 Bake in the preheated oven until brown and crispy, about 45 minutes. An instant-read thermometer inserted into pork should read at least 145 degrees F (63 degrees C).

By moonshine7015

Ingredients

• ✓ horseradish mustard
• black pepper
• cayenne pepper
• garlic powder
• paprika
• brown sugar
• chili powder
• pork chop
• mustard
• brown mustard
• horseradish
• brown sugar
• honey

Instructions

1. 1 In a small bowl, combine the ground black pepper, cayenne pepper, garlic powder, paprika, brown sugar and chili powder. Mix well and rub thoroughly over the pork chops. Cover the meat and refrigerate for 24 hours, taking meat out at least 30 to 45 minutes before grilling.
2. 2 Prepare an outdoor grill for high heat and lightly oil grate.
3. 3 Meanwhile, in a small bowl, combine the yellow mustard, horseradish mustard, brown mustard, horseradish and brown sugar. Mix well. Place the honey in a separate small bowl.
4. 4 Then, continue to grill over medium high heat, turning and basting every 10 minutes with the mustard sauce, for 45 to 50 minutes, or until internal temperature reaches 145 degrees F (63 degrees C). During the last 15 minutes of cooking, start basting with the honey, turning as needed. This will give the chops a nice, sweet coating, sealing in the flavors of the mustard baste.

By Blues