Yum Yum Yams Recipes

YUMMY YAM CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl.
• Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
• Transfer mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.
• Bake for 25 minutes in the preheated oven, or until browned and bubbly.

YUM-YUM SAUCE

Steps:

• Whisk all ingredients together until smooth.
• Cover and refrigerate at least one hour but preferably overnight.

YUM YUM SAUCE

Steps:

• Whisk tomato paste, melted butter, garlic powder, paprika, mayonnaise, sugar, cayenne pepper, and water together until smooth. Cover and refrigerate overnight.

TOM YUM SOUP RECIPE

Steps:

• Peel the shell and head off the shrimp, keep the tails on. Save the shell and shrimp head. Devein the shrimp and set aside.
• In a pot, bring 3 cups of water to boil. Add the shrimp head and shell to make shrimp stock. Boil until the water turns slightly orange in color. Press the shrimp heads with a spatula to extract the juice from the heads. Simmer and let the stock reduce to 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads and shells.
• Turn the heat to high and add the lemongrass, galangal, kaffir lime leaves, bird's eye chilies, mushroom, nam prik pao and nam prik pao oil to the shrimp stock. Bring it to boil.
• Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter). Boil until the shrimps are cooked, dish out, and garnish with cilantro leaves. Serve immediately.

MOM'S YUM YUM BARS

Steps:

• Preheat oven to 350°F
• For base, lightly butter an 8 inch square baking dish. In a bowl, using a fork, stir flour with sugar. Work in butter until coarse crumbs form. Press over bottom of buttered dish. Bake in centre of oven until light golden, 15 to 20 minutes. Remove, but leave oven on.
• While base is baking, in a small bowl, using a fork, stir flour with salt and baking powder. In a large bowl, whisk eggs. Using a wooden spoon, stir in sugar and vanilla until evenly mixed. Then stir in walnuts, cherries, coconut and flour mixture. Spread over warm base. Bake in centre of oven until topping is golden and slightly jiggly, 20 to 30 minutes.
• Remove to a rack to cool at least 1 hour before cutting into bars. Bars cut best after refrigerating overnight. Refrigerate up to 1 week or freeze up to 1 month.

YUM YUM YAMS

Steps:

• ***1st Method.
• Cook yams in microwave, cool, peel, slice.
• Melt butter in a bowl in microwave.
• Mix in all ingredients except the yams and marshmallows, including a very small amount of the yam liquid.
• Place cut yams in an ungreased 9 x 12 Broiler safe baking dish.
• Drop the mixed ingredients on top by the spoonful.
• *Important-Do not stir in the ingredients, or smash up the Yams slices.
• Bake in hot oven at 350 degrees for 45 minutes.
• Remove from oven and top with the Mini Marshmallows.
• Place under low heat broiler just long enough for the Marshmallows to turn a golden brown.
• ***2nd Method: This method is very quick, and saves time and oven space on holidays.
• Microwave the prepared yams (see above) until bubbling hot on high for approximately 6-8 minutes.
• Top the hot yams with the marshmallows and set aside long enough for the marshmallows to melt some.
• Place under broiler set fairly low until the marshmallows are golden brown.
• Note: Watch carefully, the Marshmallows brown very quickly under the broiler.
• Enjoy!

YUM YUM SAUCE (JAPANESE STEAKHOUSE SAUCE)

Steps:

• Thoroughly combine all the ingredients in a small bowl, cover and chill for at least 2 hours before serving. Preferably overnight for best flavor results.Store in an airtight jar in the fridge where it will keep for up to a week.Makes 1 1/4 cups