823 yams walt recipes

Snails Cauderan is a traditional Bordeaux escargot recipe braised with country ham, shallots, white wine, and bouquet garni. Petit-gris snails cooked low and slow in a rich, savory sauce.

Louisiana chicken gumbo with ham, okra, fresh oysters, and file powder, slow-simmered for two hours and served over rice. An authentic Cajun one-pot meal.

Phoenix rolls wrap thin chicken breast around ham and a lemongrass-shrimp paste, dipped in cornstarch and fried golden. A Vietnamese-inspired appetizer or main dish.

Six-layer vanilla cake with raspberry preserves and raspberry liqueur buttercream frosting. A towering celebration cake with a piped lattice top and bright berry flavor in every layer.

Creamy curried ham and turkey in a roux-based sauce served over toast or biscuits. Freezer-friendly comfort food that reheats beautifully from frozen in one hour.

Birds nests are thumbprint cookies rolled in egg white and crushed walnuts, then filled with a jewel of fruit jam. A classic holiday tea cookie that bakes in 10 minutes.

Glazed ribbon cookies with buttery shortbread dough rolled into strips, filled with raspberry jam, and drizzled with vanilla glaze. Holiday cookie tray classic.

Chicken pinwheels made from pounded chicken breasts rolled around ham slices with basil and garlic, baked and chilled, then sliced into elegant rounds. A make-ahead appetizer that looks impressive with minimal effort.

Linguine a la Anne is a freezer-friendly ham and mushroom pasta casserole in a creamy evaporated milk sauce topped with Romano cheese, sauteed peppers, and croutons.

Holiday brunch egg casserole loaded with diced ham, Monterey Jack, cottage cheese, and green chiles. A make-ahead crowd-feeder that bakes up puffy and golden for Christmas morning.

Ham and cheese calzones fry yeasted dough pockets stuffed with ricotta, mozzarella, parmesan, and chopped ham until puffed and golden. A handheld Italian-American classic, crispy outside and molten in the middle.

Hearty vegetarian Indian curry with potatoes, sweet potatoes, eggplant, zucchini, turnips, and green beans in a chickpea flour gravy spiced with ginger, tamarind, and fresh coriander.

Nero Wolfe's roast quail Veronique stuffed with wild rice, served on ham-topped butter-fried toast with a white wine, veal bouillon, and green grape pan sauce.

Purloo, a Lowcountry rice dish with bacon, ham, okra, tomato, and herbs. South Carolina's answer to pilaf, ready in 30 minutes from pre-cooked rice.

Pan de jamon is the Venezuelan Christmas bread: a soft, butter-rich dough rolled around ham, smoked bacon, olives, and raisins, then baked into a golden spiral loaf.

Hash brown crust quiche with ham, pepper jack, gouda, and a half-and-half custard. The crispy potato crust ditches pastry entirely. Brunch crowd-pleaser, breakfast-for-dinner all-star.