823 yams walt recipes

This recipe is definitely worth the effort for the holidays and special company. Broiled stuffed tomatoes and a fresh green salad are perfect accompaniments with this meat dish.

Latin-inspired pasta salad with a blended feta-cilantro-lime dressing, diced ham, colorful bell peppers, jicama, and olives. Bright, crunchy, and totally make-ahead friendly.

Fried rice with ham, snow peas, bean sprouts, and egg stir-fried in a wok with soy sauce. A quick, fresh take on homemade fried rice for two.

A loaded Cajun jambalaya with chicken, ham, Cajun sausage, and shrimp simmered over brown rice with filé powder, cayenne, and fresh tomatoes. Feeds a crowd straight from one big pot.

Quick stir-fried chicken with angel hair pasta in a sweet-savory peach wine and apricot preserve sauce. Colorful vegetables and Dijon mustard create elegant weeknight dining.

Breakfast muffins are not always sweet, give these savory and delicious muffins a try, also use up your leftover ham or turkey from the big holiday.

Stunning chocolate fruit tart with a brownie-like almond crust, creamy chocolate filling, and fresh fruit mosaic glazed with apricot jam. A showpiece dessert.

Pile it high! This homemade Chicago-style deep dish pizza features a golden yeast crust loaded with six meats, mushrooms, peppers, and stretchy mozzarella. A true meat lover's deep dish dream.

Old fashioned fruit cake with blackberry jam, fig preserves, watermelon rind preserves, candied cherries, pecans, and cocoa. Baked low and slow in a cast iron skillet.

Whole flounder scored and stuffed with ginger, ham, and Chinese black mushrooms, steamed and finished with a soy-rice wine sauce. An elegant Cantonese-style steamed fish ready in 40 minutes.

Louisiana red beans and rice simmered with a meaty ham bone, smoked sausage, the holy trinity, and hot sauce. Soaked overnight, slow-cooked, and served over fluffy rice with scallions.

Cajun chicken and sausage gumbo with a dark roux, ham, two kinds of sausage, Creole seasoning, and cayenne. A Louisiana party pot that feeds 15 to 20.

Serving a crowd, a traditional mincemeat recipe using cost saving cuts of meat capable once used in other recipes of serving up to 50 people. Marinated in cognac and other liqueurs in an old fashioned crock for weeks.

Shrimp, chicken, water chestnuts, and Chinese ham wrapped in pork caul fat, deep-fried into crispy golden rolls, and served with hoisin dipping sauce. An impressive Chinese banquet appetizer with showstopping presentation.

Mango mousse cake with a sponge cake base, fresh mango puree mousse set with gelatin, toasted almonds, raspberry jam, and whipped cream. An impressive layered French-style dessert.

Cornmeal and whole wheat pizza dough topped with caramelized Vidalia onion marmalade, dry-cured ham, Roma tomatoes, and melted Fontina cheese.