In 5-quart saucepan lightly brown chorizo.
Remove with slotted spoon.
To drippings in pan add stew meat.
Just before it is finished browning, add onions; stir to brown lightly.
Add chorizo, carrots, tomatoes and beef bouillon.
Simmer covered until beef is tender and carrots done.
Skim off some of the fat.
Add peas and steamed yams plus their juices, salt and pepper.
Reheat.
n the size of the yams.
Carefully remove the foil
Peel sweet potatoes or yams.
Split in half lengthwise.
Make syrup of water, sugar, margarine and nutmeg.
Place sweet potatoes or yams in syrup.
Lower stove to medium and cook until soft.
Can be made ahead and reheated.
Delicious with ham.
Recipe can be doubled or halved.
Heat yams, in their liquid, till hot.
Keep hot on low heat while you mix up Praline sauce.
Mix together the brown sugar, heavy cream, butter/oleo, pecans, salt, cinnamon, and nutmeg in a saucepan.
Stir over medium heat till mixture comes to a gentle boil.
Keep hot on low burner while you drain liquid off yams.
Place yams in serving bowl.
Pour hot Praline sauce over yams.
Serve and enjoy!
MAKE THE YAMS:.
Preheat the oven to
Wash the yams/sweet potatoes and pat dry with a paper towel.
Lightly oil the skins of the yams/sweet potatoes with the olive oil.
Bake at 400 degrees for approximately an hour, or til tender.
Carefully peel the skins off of the sweet potatoes and serve with butter.
Put all ingredients in large pot and bring to slow boil.
Peel yams and slice lengthwise.
Be sure each slice is coated when put into pot with above ingredients so it won't turn dark.
Cook without lid until tender.
(Recipe can be doubled, tripled, etc.)
Slice yams into 1/2-inch thick pieces. Combine with pineapple, butter, sugar and cinnamon in a 2-quart casserole. Microwave on High 4 minutes; stir. Sprinkle top with nuts and brown sugar. Microwave on High 4 to 5 minutes. If dish is not hot and topping not melted after 2 minutes, rotate dish 1/4 turn. Continue to microwave. Makes 6 to 8 servings.
Wash the yams, pare, and cut them into bite-sized chunks.
Heat a wok or a large, deep pan; add 4 cups of the oil and heat to 250*F.
Deep fry the yam chunks until tender, 1-2 minutes.
Heat another wok or pan and add the 1 Tbsp.
oil and the sugar; cook over low heat until the sugar is melted and caramelized.
Add the fried yams; mix well.
Sprinkle with sesame seeds before removing to a plate.
When serving, dip the caramelized yams in a bowl of cold water, one by one, while hot.
Preheat oven to 350 degrees.
Scrub the yams with a vegetable brush and boil them in their jackets uncovered for 30 minutes (or fork tender). Drain, peel, and cut in 2\" thick rounds.
In a pot boil sugar, butter, water, salt, cinnamon, cloves and nutmeg 5 minutes.
Arrange yams in a 9x13 pan. Add peeled, cored, sliced apples. Tuck in the nuts and fresh cranberries amongst the yams and apples. Pour syrup over the top. Cover and bake at 350 degrees for 30 minutes.
Oven directions:
Combine syrup, sugar, and butter in saucepan over medium heat until thickened.
Place yams in shallow baking dish and pour sauce over yams.
Bake at 350* for 25-30 minutes.
Stovetop directions:
Place all ingredients in a small saucepan.
Bring just to boil on medium heat for about 5 minutes.
Remove from heat, stir, and serve.
Microwave directions:
Combine all ingrediens in a microwave safe dish.
Cover and mocrowave on high for 2 1/2 to 3 1/2 minutes. Stir and serve.
If using fresh yams/sweet potatoes: Cook whole sweet
Preheat oven to 350\u00b0.
In 1 1/2-quart saucepan, combine reserved pineapple juice, mixed with cornstarch, salt, pepper and cinnamon.
Cook until thick, stirring constantly.
Combine yams and pineapple in 8-inch round casserole.
Stir in sauce and coat well.
Dot with margarine.
Cover with foil and bake for 10 minutes.
Yield:
4 servings.
Serving size:
1/4 recipe. Exchanges:
1 bread and 1/2 fruit.
Preheat the oven to 350 degrees.
Wash the yams and place in a baking dish with the water.
Bake until the potatoes are soft and the skins puffy, about 1 1/2 hours.
Set aside to cool slightly (leave the oven on).
Peel the yams and place in a medium baking dish.
Add the honey, butter, lime juice, salt and pepper.
Stir and mash well with a potato masher.
Cover with aluminum foil and return to the oven for 15 to 20 minutes, until heated through.
Sprinkle the top with sour cream and serve hot.
Spread butter mixture over the yams. Cover with foil and bake
Preheat oven to 375\u00b0F
Place the yams in a covered baking dish with just enough water to coat the bottom of the pan.
Bake for 45-50 minutes or until tender.
Sprinkle the lemon juice and parsley over yams. Salt and pepper to taste.
Serve.
br>Prepare dough for Chinese Steamed Buns.
Shape dough into
br>Prepare dough for Chinese Steamed Buns (see footnote).
Shape
Drain yams and mash until smooth.
Add milk and eggs and beat until well mixed.
Add the honey, salt, ginger, cinnamon, allspice and nutmeg.
Mix well with spoon.
Line your greased pie pan with pastry shell and trim extra crust.
Pour mixture into the pie shell and bake at 350\u00b0 for 45 minutes.
Peel and cut sweet potatoes or yams in half, and parboil 10 minutes.
Drain and place in buttered baking dish.
Dot the potatoes with butter, and sprinkle with sugar and cinnamon.
Add water.
Bake 30 minutes or until tender in a 350\u00b0 oven.
Check and baste with own juice often.
Serves 6.