This tasty recipe is efficient too, taking less than an hour to prepare and cook - Matt Austin I’ve got such vivid memories of potato croquettes from when I was a kid – my dad used to buy the frozen ...

The day before, preheat oven to 300 degrees. Put the ham, 1 quart water, shallot, carrot, garlic, bay leaf, and thyme sprig in a medium cast-iron casserole with a lid. Bring to a boil over medium heat ...

The day before, preheat oven to 300 degrees. Put the ham, 1 quart water, shallot, carrot, garlic, bay leaf, and thyme sprig in a medium cast-iron casserole with a lid. Bring to a boil over medium heat ...

Preheat your skillet or griddle to 350 F. In a medium mixing bowl, thoroughly combine the ham, cheese, mayonnaise, green onion, eggs, mustard, garlic, and black pepper. Add the breadcrumbs to bind the ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Pulse the ham and vegetables in a blender or food processor until finely ...

Have leftover holiday ham? Don't know what to do with it? Chef and culinary instructor at LCTI and LCCC Brock Cahoon shows off ham two ways, with ingredients you probably have at home Ham ...

These creamy ham croquettes from James Villas' new cookbook, "Pig: King of the Southern Table" (Wiley) are great as is. But Villas also encourages cooks to experiment by adding additional ingredients, ...

MANILA, Philippines — Ham and Queso de Bola are two ingredients that you are likely to have plenty of before and after the holidays. Fortunately, they make a perfect pair, too, when used as ...

These creamy ham croquettes from James Villas' new cookbook, "Pig: King of the Southern Table," are great as is. But Villas also encourages cooks to experiment by adding additional ingredients, such ...

Croquetas are at the heart of the Cuban kitchen, where nothing goes to waste and humble ingredients are transformed into a delicious bite. Since there are a lot of steps, you can involve your whole ...

Adding cheese, ham and even venison brings new life to the traditional version of this nostalgic recipe Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ...

Marcelle changed her mother's recipe a little to bring it into the 21st century. Serve as appetizers with a dipping sauce made with 1 part Creole or Dijon mustard and 3 parts orange marmalade. 1⁄2 ...