222 ham not Recipes

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

kaiser rolls, halved, boneless skinless chicken breasts, barbecue sauce, black forest ham, swiss cheese, mayonnaise , not miracle whip, liquid honey, prepared horseradish, dry mustard

unsalted butter, all-purpose flour, hot milk, kosher salt, freshly ground black pepper, nutmeg, gruyere, grated (5 cups), freshly grated parmesan, white sandwich bread, crusts removed, dijon mustard, baked virginia ham, sliced but not paper thin

boneless skinless chicken breasts, artichoke heart (not marinated ), salami or any italian ham, parmesan cheese, fresh basil leaf, egg wash, parchment paper

margarine, divided (do not use butter for this), diced cooked ham (diced small), diced onion, refrigerated shredded hash brown, salt (or to taste), pepper (or to taste)

eggs, sour cream (not optional), cheddar cheese, diced ham, diced onion, fresh mushrooms (or small jar, drained ), green bell pepper, salt and pepper, butter

water, ham bone, dried navy beans (give or take), onions, chopped (not sweet ), garlic cloves, chopped, potato, chopped (yukon gold if possible), dried basil, garlic salt, sea salt, pepper (freshly ground ), cayenne pepper, garlic powder, olive oil, white wine

asparagus, prosciutto or parma ham slices, flour (all purpose), eggs, milk, sesame (not roasted)

soft flour tortilla, sliced cured ham, coin-sliced slices pickled green jalapeno peppers from a jar, chopped, grated cheese, scallion, finely sliced, few fresh cilantro leaves, olive oil (not extra-virgin), salsa of your choice

smoked ham hock, olive or vegetable oil, chopped onion, garlic, minced, pork, in chunks (i ve used pork chops off the bone), chopped roasted red bell pepper (actually, a combo of red/yellow/orange is good and colorful, too), chopped mild green chiles, tomato sauce, baked beans, tomato broth with chicken or chicken broth, pomegranate molasses (pomegranate syrup), molasses, maple syrup, balsamic vinegar, unsweetened cocoa powder, maple syrup , to taste (optional, added before serving and not during cooking)

black forest ham, thin not shaved, egg, whipping cream, swiss cheese, grated, dried basil, english muffin, lightly toasted and buttered

soft flour tortilla, sliced cured ham, coin-sliced slices pickled green jalapeno peppers from a jar, chopped, grated cheese, scallion, finely sliced, few fresh cilantro leaves, olive oil (not extra-virgin)

potatoes, cubed, shredded broccoli, sliced carrot, cubed ham, chicken broth, fat-free cream of chicken soup, chicken bouillon cubes or 2 tsp chicken bouillon granules, fat free cream cheese, i can tsp believe it s not butter spread, salt or pepper

unsalted butter, two 12- to 14-inch french baguettes, cut in half lengthwise, dijon or stone-ground mustard, pulled pork, plain (not glazed or barbeque ), pickle slices, ham, sliced, swiss cheese, grapeseed oil

turkey, swiss cheese, other favorite meat ( pastrami, salami, roast beef, ham etc. ), good quality white ( no not supermarket stuff ) or egg bread, batter, flour, baking powder, salt, milk or water, egg, oil/ butter combinations to pan fry, oil for deep frying, powdered sugar ( yes! optional )

eggs, cream (table ), butter (add more, if needed), fresh bread, mozzarella cheese (not too thin), canadian ham (1/8 thick )

breadfruit (full, but not ripe ), lean hamburger, ham, ground, onion, chopped, green onion, sliced, salt , to taste, island spice jamaican jerk spice , to taste (or the jerk seasoning mixture of your choice), real butter, tomato, chopped

spanish onions, peeled and sliced thin, garlic cloves, peeled and minced, sweet green bell peppers, cored, seeded, and cut in thin strips, olive oil, dried bay leaf, crumbled, water-packed tomatoes (do not drain), tomato sauce, lean prosciutto, cut into small dice, lean smoked ham, cut into small dice, chourico , chorizo, or pepperoni, cut into small dice, dozen uniformly small clams in the shell , scrubbed clean, dry white wine, coarsely chopped fresh flat-leaf parsley, special equipment : cataplana pot (15-inches across), or a large heavy dutch oven type of kettle, pao or other rough country bread