Yam recipes

A scrumptious dish that's perfect after a long, hard day at work. Leftovers freeze well which can make it the perfect lunch too!

Elegant pan-fried veal steaks on butter-fried bread with ham, topped with a Madeira and Armagnac mushroom cream sauce. French bistro dining at home in 45 minutes.

Apricot chicken baked low and slow with a sweet-tangy glaze of apricot preserves, duck sauce, ketchup, and vinegar over matzo-crusted pieces. A crowd-feeding, Jewish-style classic.

Ham frittata: a low-fat skillet-to-broiler egg bake loaded with diced ham, sauteed potatoes, mushrooms, and green pepper. A protein-packed brunch made with liquid egg substitute.

Sharp cheddar cheese fondue made with cream of cheddar soup, garlic, and a splash of kirsch. Serve with crusty bread, meats, and fresh veggies for a crowd-pleasing party dip.

Ham linguine Florentine with a creamy mushroom-Dijon sauce, toasted almonds, and served over fresh spinach. A leftover ham dinner that feels brand new.

Invite your neighbors over for dinner so they can try this succulent and tantalizing dish that can easily be made with your crockpot.

Raw stuffed mushrooms filled with cream cheese, deviled ham, and pimento olives - a no-bake party appetizer you can prep a full day ahead. Ready in 30 minutes, serves 24.

Zucchini boats stuffed Andalouse-style with chopped beef, ham, mushrooms, tomatoes, and bell pepper in seasoned breadcrumbs. A rustic Spanish-inspired supper in 45 minutes.

Ham linguine Florentine with wilted spinach, mushrooms, and a creamy Dijon-marjoram sauce made lighter with evaporated skim milk. Topped with toasted almonds.

Smoked ham and cheese stuffed mushrooms pack mushroom caps with a wine-deglazed ham, garlic, and breadcrumb filling, then broil under melted Monterey Jack for a savory two-bite party appetizer.

Stuffed mushrooms filled with smoked ham, garlic, white wine, and fresh herbs, then broiled with melted cheese. A Mexican-inspired appetizer with a crispy, savory bite.

Pounded chicken cutlets pan-seared in butter, topped with ham and provolone, then finished in a Marsala mushroom sauce. Two Italian classics collide in one skillet.

Quick hot quiche with ham, Swiss cheese, mushrooms, and green peppers in a creamy egg custard with red pepper flakes for gentle heat. Flexible fillings, minimal prep.

Hearty barley soup with smoky diced ham, butter-sauteed mushrooms, carrots, celery, and a warm hint of allspice. A bowl of pure cold-weather comfort.

Pan-browned whole trout on a bed of mushroom-ham stuffing, draped in a foaming Roquefort and Pernod butter sauce. A classic French fish dish for a special occasion.