524 ham cheese recipes

Stuffed squid in saffron sauce: whole squid bodies filled with chopped tentacles, smoked ham, Parmesan, and breadcrumbs, then braised in a saffron-tomato-white wine sauce. Spanish-Italian dinner-party seafood.

A traditional Danish Smørrebrød spread with smoked salmon, shrimp, roast beef, ham, blue cheese, eggs and fresh fruit on rye bread. A stunning no-cook platter that feeds 12.

Thinly sliced sweet potatoes bake under a blanket of caramelized onions and melted cheese with a subtle chili kick in this comforting vegetarian casserole.

Homemade cooked strawberry jelly using Certo liquid pectin. Bright, jewel-toned, and spreadable with that fresh berry flavor store-bought can never match. Works with raspberries or blackberries too.

Tony's salad dressing: a balsamic-and-white-wine vinaigrette boosted with parmesan, fresh oregano, basil, and a splash of soy sauce. House dressing flavor that beats anything bottled.

These are amazing instant cheesecake, very easy to make, and so delicious.

Homemade hot pepper jelly with bell peppers, jalapenos, and apple cider vinegar set with pectin. A sweet-hot spread perfect over cream cheese with crackers.

Homemade pepper jelly with hot chili peppers, green bell peppers, vinegar, and Sure-Jell. Sweet, spicy, and spreadable, this classic Southern condiment pairs perfectly with cream cheese and crackers.

A surprisingly wonderful combination to try on your next ooey gooey grilled cheese sandwich.

Green Pepper Jalapeño Jelly with Red Pepper Flakes recipe

A delicious jelly made of parsley leaves, fruit pectin and lemon juice that tastes great with crackers.

Lighter sour cream substitute made from cottage cheese, lemon juice, and skim milk blended smooth in seconds. A low-fat dollop for baked potatoes, dips, and tacos with the same tang.

Ramps piquante simmers wild Appalachian ramps in sharp cheddar sauce sparked by Worcestershire and white wine vinegar. Spooned over crisp toast for an earthy spring brunch.

Homemade dandelion jelly made from foraged dandelion petals boiled into a golden liquid, then set with pectin and lemon juice. Tastes like honey with a floral twist.

Green tomato and onion pickles with mustard seeds, allspice, and cloves in a sweet cider vinegar brine. A classic canning recipe that preserves end-of-season unripe tomatoes into tangy, spiced pickles.

No-cook raspberry jelly using Certo liquid pectin and fresh squeezed berry juice. Set at room temperature, then store in the freezer for bright, fruity flavor all year long.