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Results 41 - 50 of 126 for smoked cooked ham sauce
41. SQUASH SAUTE
Heat oil in skillet. Saute ham or sausage until lightly browned ... thyme, and salt. Cook and stir lightly over medium ... Parmesan cheese. Serves 4-6.
Cook beans according to package directions. ... mustard, vinegar, Worcestershire sauce, sugar and salt until ... mustard mixture and ham to drained beans. Cook and ... the liquid is absorbed.
Mix cornstarch with cheese. In ... constantly. Continue to cook over medium heat, stirring constantly ... salt, pepper, Worcestershire sauce and garlic. In skillet saute each vegetables and the ham separately, using 2 tablespoons butter ... with a little milk.
44. RED BEAN GUMBO
Heat the oil in a ... Stir in Worcestershire sauce and garlic. Then sausage and ... beans, salt and hot sauce. Reduce the heat; simmer for 2 hours.
Trim fat from beef. Pound ... and pepper. Arrange ham evenly on beef. Sprinkle tomatoes, ... to Dutch oven; cook over medium heat until brown ... water, vinegar, Worcestershire sauce and bay leaf. Cover and ... if you have any.
Trim fat from beef. Pound ... and pepper. Arrange ham evenly on beef. Sprinkle tomatoes, ... to Dutch oven; cook over medium heat until brown ... water, vinegar, Worcestershire sauce and bay leaf. Cover and ... and serve with broth.
Soak beans overnight in ample ... heavy pot. Add ham, onion, green pepper, celery, ... point because salt cooks out of the ham hocks ... Serve over white rice.
48. CAJUN BEANS
Mix all ingredients and simmer ... mash some of the soft beans against the side of the pan to form a thick sauce. Serve over rice. Serves 6 to 8.
Wash beans and drain. Place in heavy kettle. Add the ham, onion, celery, parsley, bay ... butter, pepper, Worcestershire sauce, and Tabasco sauce. Add cooked and drained sausage to pot. ... low heat. Add smoked sausage 15 minutes before serving over white rice.
50. CHEESY CHOWDER
Cook broccoli and carrots until tender. ... is melted. Add ham, Worcestershire sauce, broccoli, carrots, corn and ... Serve immediately. Serves 6.
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