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Enjoy the delicious taste of our Deviled Ham Salad! This recipe elevates the classic ham salad by mixing finely chopped ham with creamy mayonnaise, spicy mustard, and a touch of spiciness. Great for sandwiches, wraps, or as a tasty spread, this special and simple dish will make you want more. Come with us on a delicious adventure that will take your ham salad to the next level!

In our small family, Deviled Ham Salad is a favorite dish that we often enjoy. The recipe came from my grandma, who always made her dishes with lots of love. Whenever I make this salad, its delicious smell fills our kitchen, making my husband and kids excited to come to the table. It has become our favorite choice for family get-togethers, picnics, and relaxed Sunday meals. Mixing soft pieces of ham with creamy mayonnaise, mustard, and hot sauce results in a delicious blend of flavors. This recipe is very dear to us, and we are thrilled to share it with you!

“Why You Should Try This Delicious Ham Salad Recipe”

Improving the Classic: Our special Deviled Ham Salad gives a new twist to the traditional ham salad with its mix of different flavors. Adding Dijon mustard, Worcestershire sauce, and apple cider vinegar gives it a unique and tangy flavor that makes it stand out.

Perfectly Chopped Ham: The ham is finely cut using a food processor to create a nice texture that mixes well with the other ingredients. It makes sure that every bite is full of taste and a nice crispy texture.

Flexible Pleasure: If you want a fast and tasty filling for a sandwich, wrap, or to spread on crackers and veggies, this Deviled Ham Salad is perfect for all of that. Its ability to be used in many different situations makes it ideal for any event or type of food.

Family Favorite: This recipe has been tried and enjoyed by my family, and has become a beloved regular dish in our home over the years. The mix of tastes and the easy way to make it are what make it a favorite for everyone.

Ingredients:

4 cups of diced ham, which is equal to 560 grams.

1/2 cup (120 grams) of mayonnaise

1 tablespoon of Worcestershire sauce

2 small spoons Mustard from Dijon

1/2 teaspoon of apple cider vinegar

1/4 teaspoon of spicy sauce

Salt and pepper, to your liking.

PREPARATION:

In a food processor, chop the ham until it is finely cut.

In a big bowl, mix together mayonnaise, Worcestershire sauce, mustard, vinegar, and hot sauce. Stir thoroughly.

Put the small pieces of ham in the bowl and mix well until everything is evenly mixed.

Try the salad and add salt and pepper to your liking.

Cool the ham salad in the fridge until you are ready to eat.

Enjoy this delicious salad in sandwiches, wraps, or as a tasty spread.

Comments:

To make it spicier, add more hot sauce or a bit of cayenne pepper.

Add chopped pickles, onions, or herbs such as parsley or chives to create your own unique flavors.

You can prepare this salad in advance and keep it in a sealed container in the fridge for up to 3 days.

Enjoy !

50 grams of butter that is unsalted

100 ml of milk

60 grams of cake flour

20 grams of cornflour

the separation of six big eggs

150 grams of granulated sugar

1 teaspoon of lemon juice

a quarter of a teaspoon of cream of tartar (optional)

to be used for dusting, powdered sugar

Details to follow:

Advance planning:

Preheat your oven to 320 degrees Fahrenheit (160 degrees Celsius).

Using parchment paper, line the bottom of a round cake pan that is 8 inches in diameter. Butter should be used to gently grease the sides.

To make the cream cheese mixture, combine the cream cheese, butter, and milk in a dish that can withstand high temperatures.

The bowl should be placed over a pot of water that is simmering (a double boiler), and the mixture should be heated while being stirred regularly until it is completely smooth and fully mixed. Take it off the heat and let it to cool down a little bit.

For the dry ingredients, combine the cornflour and cake flour and sift them together. Put away for later.

To prepare the egg yolks, place them in a large mixing basin and whisk them until they become light and pale.

After allowing the cream cheese mixture to somewhat cool, add it to the egg yolks and whisk it until it is completely incorporated.

Until the mixture is completely smooth and free of lumps, gradually include the flours that have been sifted.

The egg whites should be beaten in a separate, clean mixing dish until they turn into a frothy consistency. After adding the cream of tartar (if you are using it), continue beating the mixture until soft peaks emerge.

While continuing to beat the egg whites until stiff peaks form, gradually add the sugar to the egg whites, a little at a time.

In order to combine the ingredients, carefully incorporate the egg white mixture into the cream cheese batter in three separate additions, taking care not to deflate the batter completely.

Pour the batter into the cake pan that has been prepped for baking.

Remove any air bubbles that may be present by softly tapping the pan on the counter.

It is necessary to make a water bath by placing the cake pan inside of a bigger baking pan and then filling the larger pan with boiling water.

Bake for about sixty to seventy minutes in an oven that has been preheated, or until the bottom is golden brown and a skewer that has been pushed into the middle comes out clean.

When it comes to cooling, be sure to turn off the oven and keep the cake inside with the door slightly ajar for around fifteen minutes. This will avoid any rapid swings in temperature.

After taking the cake out of the oven from the water bath, place it on a wire rack and allow it to cool fully in the pan by itself.

The cake should be removed from the pan with caution after it has cooled.

Before serving, sprinkle powdered sugar over the top of the cheesecake to provide a finishing touch.

Enjoy your fluffy Japanese cotton cheesecake by slicing it and eating it!

Ingredients:

1 medium head of cabbage, thinly sliced

3 large carrots, peeled and julienned

2 tablespoons olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon paprikaSalt and pepper, to taste

1/2 teaspoon red pepper flakes (optional)

2 tablespoons soy sauceFresh parsley or dill, chopped (for garnish)

PREPARATION:

Prepare the Vegetables:Thinly slice the cabbage and julienne the carrots. Finely chop the onion and mince the garlic.Sauté the Aromatics:In a large skillet or wok, heat the olive oil over medium heat.Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.Add the minced garlic and cook for another minute until fragrant.Cook the Vegetables:Add the sliced cabbage and julienned carrots to the skillet. Stir well to combine with the onion and garlic.Sprinkle in the ground cumin, paprika, salt, pepper, and red pepper flakes (if using). Stir to evenly distribute the spices.Sauté and Season:Cook the vegetables over medium heat, stirring occasionally, until the cabbage is tender and the carrots are cooked through but still slightly crisp, about 10-12 minutes.Add the soy sauce and stir to coat the vegetables evenly. Continue cooking for another 2-3 minutes until everything is well combined and heated through.Garnish and Serve:Remove the skillet from heat and transfer the cabbage and carrots to a serving dish.Garnish with fresh parsley or dill for a burst of color and added flavor.Enjoy:Serve this delicious cabbage and carrots dish hot as a side or main course. It pairs beautifully with rice, quinoa, or a slice of crusty bread.

Conclusion: This easy and delicious cabbage with carrots recipe is proof that simple ingredients can create an incredibly satisfying dish. The combination of tender cabbage, sweet carrots, and aromatic spices makes this a flavorful and nutritious option that might just make you forget about meat. Enjoy it as a healthy addition to your meal rotation!

Enjoy!

Ingredients:

3 pounds red potatoes (cut into 1-inch pieces)
4 tablespoons butter (room temperature)
1 cup sour cream
½ – 1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon granulated garlic or garlic powder
½ teaspoon paprika
1 medium-sized broccoli crown (about 2-3 cups bite-size broccoli florets)
3 cups cooked chicken (chopped)
4 slices bacon (cooked and crumbled)
2 cups shredded cheese (divided)

Directions:

Preheat your oven to 375°F (190°C).
In a large pot, boil the red potatoes until fork-tender, about 10-12 minutes. Drain and set aside.
In a large mixing bowl, combine the butter, sour cream, salt, pepper, garlic powder, and paprika. Stir until smooth.
Add the cooked potatoes to the mixture and gently toss until they’re well-coated.
In a greased baking dish, layer half of the potatoes. Top with the chopped broccoli, cooked chicken, and half of the shredded cheese.
Add the remaining potatoes on top, sprinkle with the remaining shredded cheese, and finish with crumbled bacon.
Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Let the casserole sit for 5 minutes before serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

Kcal: 450 kcal | Servings: 6 servings

Immerse yourself in the comforting embrace of a Chicken and Wild Rice Casserole, a culinary symphony that unfolds with layers of warmth and flavor. This timeless dish combines the rustic charm of wild rice with the savory allure of tender chicken, creating a harmonious medley that captivates the senses.

Picture a casserole dish adorned with a golden-brown crust, concealing beneath it a treasure trove of hearty ingredients. The star of the show, succulent pieces of chicken, mingle with the nutty and chewy texture of wild rice. The rice, with its earthy essence, acts as a perfect canvas for absorbing the rich flavors that permeate each element of this dish.

As the casserole emerges from the oven, the aroma wafts through the air, inviting all who encounter it to partake in its comforting embrace. The chicken, bathed in a velvety sauce, becomes infused with the essence of herbs and spices, creating a mouthwatering blend that promises a satisfying culinary experience.

Each spoonful delivers a symphony of textures and tastes — the tender bite of chicken, the robust chewiness of wild rice, and the creamy decadence of the sauce. The ensemble of flavors is both familiar and comforting, reminiscent of home-cooked meals that evoke a sense of nostalgia.

Accompanying the main players are an array of vegetables, their vibrant colors adding visual appeal to the casserole while contributing a medley of tastes that enhance the overall complexity of the dish. The marriage of vegetables, chicken, and wild rice creates a tapestry of flavors that is both satisfyingly indulgent and wholesomely nourishing.

The Chicken and Wild Rice Casserole is not just a meal; it’s a culinary journey that transcends the ordinary. It invites you to savor the melding of ingredients, the slow-cooked perfection that defines comfort food at its finest. With each bite, you’re transported to a realm where warmth, flavor, and nostalgia intertwine to create a truly unforgettable dining experience.

Ingredients

2 pounds pork chops (bone-in optional)
1/4 cup Dijon mustard
1 tablespoon minced garlic
2 tablespoons salted butter
5 tablespoons honey
1 teaspoon freshly chopped rosemary
Salt and pepper to taste

Preparation

1. Preheat your oven to 350°F (175°C).

2. Season pork chops with salt and pepper and placed in greased baking dish.

3. Combine Dijon mustard, garlic, honey, chopped rosemary, and butter in a bowl. Microwave in 30 second intervals until butter has melted completely.

4. Pour half of the honey-mustard mixture over pork chops, spreading out with spoon. Turn pork chops over and spread out the rest of mixture.

5. Bake in the preheated oven for 30 minutes, or until the pork chops are cooked through and tender.

Serve your smothered baked pork chops with the sauce from the baking dish, and enjoy your delicious meal!Enjoy these delectable Smothered Baked Pork Chops with your choice of sides for a comforting and satisfying meal. Whether you’re seeking a taste of Southern tradition or simply in the mood for a flavorful dish, this recipe is sure to satisfy your cravings.

Ingredients:
4 boneless, skinless chicken breasts
1 cup mayonnaise (can use plain Greek yogurt in place of the mayo)
1/2 cup Parmesan cheese
1 tsp seasoning salt
1/2 tsp black pepper
1 tsp garlic powder

Directions:
In a bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings.
Spread the mixture on top of each of the chicken breasts.
Place chicken into a baking dish and bake in a preheated oven, 375, for about 45 minutes, or until cooked through. Serve warm!!

Ingredients:
​
 1 cup frozen mango chunks
 1 cup frozen pineapple chunks
 1 banana
 1 cup orange juice
 1/2 cup Greek yogurt
 1 tablespoon honey (optional)
​
​
 Instructions:
​
 Place frozen mango chunks, frozen pineapple chunks, banana, orange juice, and Greek yogurt in a blender. 
 Blend on high until smooth and creamy. 
 Taste and add honey if desired for extra sweetness. 
 Pour into glasses and serve immediately. 
​
​
 Notes:
 For a thicker smoothie, add more frozen fruit or a handful of ice cubes. 
 For a thinner consistency, add more orange juice. 

50 grams of butter that is unsalted

100 ml of milk

60 grams of cake flour

20 grams of cornflour

the separation of six big eggs

150 grams of granulated sugar

1 teaspoon of lemon juice

a quarter of a teaspoon of cream of tartar (optional)

to be used for dusting, powdered sugar

Details to follow:

Advance planning:

Preheat your oven to 320 degrees Fahrenheit (160 degrees Celsius).

Using parchment paper, line the bottom of a round cake pan that is 8 inches in diameter. Butter should be used to gently grease the sides.

To make the cream cheese mixture, combine the cream cheese, butter, and milk in a dish that can withstand high temperatures.

The bowl should be placed over a pot of water that is simmering (a double boiler), and the mixture should be heated while being stirred regularly until it is completely smooth and fully mixed. Take it off the heat and let it to cool down a little bit.

For the dry ingredients, combine the cornflour and cake flour and sift them together. Put away for later.

To prepare the egg yolks, place them in a large mixing basin and whisk them until they become light and pale.

After allowing the cream cheese mixture to somewhat cool, add it to the egg yolks and whisk it until it is completely incorporated.

Until the mixture is completely smooth and free of lumps, gradually include the flours that have been sifted.

The egg whites should be beaten in a separate, clean mixing dish until they turn into a frothy consistency. After adding the cream of tartar (if you are using it), continue beating the mixture until soft peaks emerge.

While continuing to beat the egg whites until stiff peaks form, gradually add the sugar to the egg whites, a little at a time.

In order to combine the ingredients, carefully incorporate the egg white mixture into the cream cheese batter in three separate additions, taking care not to deflate the batter completely.

Pour the batter into the cake pan that has been prepped for baking.

Remove any air bubbles that may be present by softly tapping the pan on the counter.

It is necessary to make a water bath by placing the cake pan inside of a bigger baking pan and then filling the larger pan with boiling water.

Bake for about sixty to seventy minutes in an oven that has been preheated, or until the bottom is golden brown and a skewer that has been pushed into the middle comes out clean.

When it comes to cooling, be sure to turn off the oven and keep the cake inside with the door slightly ajar for around fifteen minutes. This will avoid any rapid swings in temperature.

After taking the cake out of the oven from the water bath, place it on a wire rack and allow it to cool fully in the pan by itself.

The cake should be removed from the pan with caution after it has cooled.

Before serving, sprinkle powdered sugar over the top of the cheesecake to provide a finishing touch.

Enjoy your fluffy Japanese cotton cheesecake by slicing it and eating it!

Ingredients:

– 2 cups of flour for cakes

– 2 teaspoons of baking powder

Three-fourths to one cup of sugar.

(favorite level of sweetness)

– 3 huevos

– a little bit of salt

– 1/2 cup melted margarine

– 1 teaspoon of vanilla extract

– 1 cup of milk

Way of doing something.

PREPARATION:

– Beat eggs, sugar, and vanilla until they are light and fluffy. Then, add melted baking margarine and mix thoroughly.

– Combine flour, baking powder, and salt.

– Add the dry ingredients to the egg mixture, alternating with the milk.

– Cook in a preheated oven at 180°C for 20 minutes or until a skewer inserted comes out clean.

Enjoy !