823 yams walt recipes

Berlin Doughnuts (Bismarks) are classic German jam-filled yeasted doughnuts with rum extract and orange juice in the dough, deep-fried and sugared. Makes 12 pillowy doughnuts.

Microwave rum cake with devil's food cake mix, rum-soaked layers, apricot preserves filling, and a glossy boiled frosting made from corn syrup and egg whites.

Tender beef meatballs loaded with sharp cheddar and deviled ham, browned and simmered in a creamy mushroom and sour cream sauce, then served over rice. A rich, savory twist on the classic creamy meatball.

Sicilian meat roll stuffed with ham and shredded mozzarella, seasoned with oregano and garlic, then baked and topped with melted cheese. An Italian-American stuffed meatloaf for Sunday dinner.

Chinese-style braised pork (fantasy pork) slow-cooked in dark soy sauce, rice wine, star anise, and Szechuan peppercorns until fall-apart tender. A rich, aromatic showpiece.

Pumpkin pie built on heavy cream and sour cream for a richer, tangier filling spiced with cinnamon and ginger. Optional apricot preserve layer at the bottom adds a tart-fruit twist.

Quinoa has been called the supergrain of the future because of its complete protein profile and nutrient density. It contains almost twice as much fiber as most other grains, and is rich in magnesium, iron and vitamin B2, which improves energy metabolism within brain and muscle cells.

Savory ham and Swiss cheese muffins made with rye flour, spicy mustard, Worcestershire, and hot sauce. A hearty breakfast or snack muffin with deli-sandwich flavor.

Clay pot chicken braised with ham, eggplant, zucchini, peppers, and tomatoes in wine. A rustic Spanish one-pot meal bursting with Mediterranean flavor.

A whole chicken and ham steamed with ginger and sherry, chopped Chinese-style, and served with stir-fried broccoli under a glossy rock sugar glaze. An impressive traditional Chinese banquet dish.

This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine

This French style loaf can be made from start to finish in a little over an hour. It's a hearty loaf that is delicious sliced and lightly toasted and served with soups, stews, and salads, with a generous grinding of black pepper

Braised venison stew with red wine, raspberry preserves, green peppercorns, and cream. A refined, fruity twist on game meat that turns tough cuts into something elegant.

Juniper Marinated Medallions of Caribou Fillet recipe

Chicken and ham wrapped in a pinwheel served on a bed of lettuce. Beautiful to look at and low in fat.

This hearty soup made with navy beans, cabbage and hot chili peppers is perfect for a rainy day.