380 pam recipes

This spicy and sweet mango chuntney goes very well with the corn flatbread, you can also use pineapple too.

Fat-free homemade chicken stock simmered from poaching bones, then chilled, defatted, and frozen as cubes. The diet-friendly trick for adding flavor to anything.

This are my version of oatmeal raspberry bar cookies, by using whole wheat flour adds extra fibre, using most olive oil reduces saturated fat without losing great texture and flavor. They are great for grab-go breakfast.

Hors d'oeuvres (finger food) that's easy to pick up and pop in the mouth. Quartered eggs wrapped in slices of ham.

Moist and delicious omelet is a great start of the day!

Didn't have marsala so I made a quick red-wine pan sauce using shallots, red wine and a bit of chicken stock and was able to use the brown bits in the skillet and added a touch of butter for a bit of sheen. Also I seasoned the chicken breasts with salt and pepper as well as the spinach with salt, pepper and a pinch of nutmeg. Very colorful and tasty.

Gherkins wrapped in ham with savoury cream cheese. A quick and easy made-ahead no mess hors d'oeuvre.

Pork tenderloin medallions stuffed with dry-cured ham and a touch of elderberry syrup, then seared until juicy. A quick, elegant pork dish balancing sweet, salty, and savory in every bite.

Scallions rolled up with cream cheese and sliced ham. 3 ingredients and super quick and easy to make.

A marvelously well balanced combination of that go so well together for a perfect Sunday brunch.

My 14 year old said "pretty good" much better than a plain ham sandwich.

I made these bars with blackberry preserves instead. I made a simple glaze and drizzled it over the bars once they cooled completely.

Very easy recipe that highlight the sweetness and crispness of sugar snap peas with combine perfectly with the salty ham.

Creative presentation and tastes so good! We like to make these for a St. Patrick's Day breakfast to add a bit of Irish green to the plate.

These rich cookies are delightfully crisp, buttery and nutty, with just the right amount of sweetness from the filling and the sugar dusting.

Learn how to make a classic Western Omelet. This classic is revisited, using sweet red pepper instead of green and adding parsley to brighten the result and some other tweaks to keep it light, fresh, and healthy.