823 yams walt recipes

Ham and corn chowder with creamed corn, cheddar cheese, and milk heated low and slow. A thick, no-fuss soup that uses leftover ham and pantry staples.

Castilian garlic soup (sopa de ajo) layers smoky paprika-crisped bread cubes, poached eggs, Spanish ham, and garlic-infused broth. A rustic Spanish peasant classic with deep comfort.

Cream cheese rugelach with a tender, flaky pastry rolled around fruit jam. The classic Eastern European Jewish cookie, bakery-style at home with eight ingredients and zero kneading.

Entlebuch woodland slices are open-faced Swiss alpine sandwiches with smoked ham, creamy mushroom ragout, melted Emmentaler, and warm poached pear. Hearty mountain-region comfort.

Jewish rugelach with a flaky cottage cheese dough, apricot jam, cinnamon-sugar, walnuts, and currants rolled into golden crescents. A holiday cookie jar essential for Hanukkah or Christmas.

Many bean soup with dried mixed beans, smoked ham shank, tomatoes, onion, garlic, and a finishing splash of lemon juice. Classic slow-simmered pantry soup for cold nights.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Baked ham and cheese appetizer bars with Bisquick, Swiss, Parmesan, sour cream, and garlic. Mix, spread, bake, and cut into bite-sized rectangles for easy party snacking.

Ranch-style pinto beans slow-simmered with ham hock, chili powder, cumin, and oregano. A cowboy classic that works on the stovetop or in a crockpot.

West African chicken and groundnut stew with peanut butter, sweet potatoes, tomatoes, and warm spices served over rice. A hearty one-pot meal bursting with earthy, nutty flavor.

Crab-stuffed chicken breast rolled around a creamy seasoned crab filling with ham and Gruyere, breaded and pan-seared golden, then baked. An elegant stuffed chicken roulade with a crisp crumb crust.

Red beans and rice with smoked sausage and ham shank, simmered low with thyme, sage, and cayenne. A New Orleans Monday tradition cooked from dried beans.

Noodles tossed with sauteed mushrooms, strips of ham, and Parmesan in a buttery garlic sauce with tomato. A quick weeknight pasta dinner ready in 20 minutes.

Ham and lentil soup made from a meaty ham bone broth with sausage, tomatoes, carrots, and celery. A thick, hearty pot of soup built on deep, smoky pork flavor.

Make-ahead ham and cheese breakfast casserole with buttered bread, sharp cheddar, eggs, and a crunchy cornflake topping. Assemble the night before and bake in the morning.

Red beans and rice with smoked sausage and ham shank simmered low and slow with thyme, sage, cayenne, and garlic. A classic Louisiana Monday night dinner from dried beans.