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cooking.nytimes.com
Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do Likewise, feel free to substitute other hams for the country ham called for in the recipe But use the very best peas you can find or, failing that, asparagus tips or tiny radishes
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These sandwiches are a great way to mix up the regular lunch routine. Especially if you have leftover ham that needs to be used.
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Baked in individual muffin cups, these baked eggs and ham make perfect brunch dishes.
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An easy, sweet and salty, sophisticated appetizer recipe with quince paste, crispy serrano ham, Manchego cheese, and a drizzle of mint oil.
Ingredients: tip
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Hearty split-pea soup is made with a nice big ham bone to add flavor.
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Get Baked Ham with Spiced Cherry Glaze Recipe from Food Network
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Ham is basted on the grill with an eye-opening horseradish sauce.
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Ham and cheese crescents add an easy wow to a weeknight dinner, ready in just 25 minutes.
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Ham and cheese turn a simple omelette into a filling breakfast or a fun breakfast for dinner choice. Fresh chives add color and extra flavor.
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You can come home on a cold day after work, and have this creamy pasta, ham, and broccoli casserole on the table in one hour. It's made with frozen broccoli, whole wheat rotini, cooked ham, and a jar of Alfredo sauce.
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Bourbon, molasses, and mustard are the secret ingredients in this spicy ham glaze.