Slice the bread in half horizontally and spread the cut-sides with the honey mustard. Build the sandwich by layering the bottom half of the loaf with half of the provolone, followed by the ham ...

Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to …

Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering—sauce, noodles, ricotta, ham, provolone, mozzarella—twice …

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter. Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the …

Preheat the oven to 350 degrees F. Drain the pineapple juice into a liquid measuring cup; you should have 1 1/2 cups. Whisk in the sugar and cornstarch until the sugar dissolves.

Slice ham to desired thickness, recommended size is 1 1/2 ounces per slice, the thinner the better. Now fold each slice of ham in half and place evenly on bottom of bread.

Croque-Madame, Sauce Mornay (Grilled Ham and Cheese Sandwich with a Fried Egg and Mornay Sauce) Classic Italian Bolognese Sauce. Shrimp Cocktail Bar: Classic Cocktail Sauce, …

Deselect All. 1 (2-pound/908-gram) center-cut piece beef tenderloin. 3 teaspoons kosher salt, divided. Freshly ground black pepper. Neutral oil, for the pan