Yam Yum Yum Recipes

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YUM YUM YAMS



Yum Yum Yams image

So simple to make, and just as good as candied yams that take so long! This is a great recipe for a holiday side dish, or anytime! A real time saver and great when theres just not enough room in the oven on Holidays. The little ones even like Yams this way.

Provided by llk2day

Categories     Vegetable

Time 1h

Yield 18 serving(s)

Number Of Ingredients 7

2 large yams
1 cup pecans (chopped)
1 cup coconut
2/3 cup brown sugar (or good sub. maple syrup)
1/2 cup butter, melted
1 teaspoon pure vanilla extract
1/2 cup mini marshmallows (optional)

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)



Yum Yum Sauce (Japanese Steakhouse Sauce) image

The famous Japanese steakhouse sauce that's phenomenal for dipping, drizzling and enjoying with your grilled meats, seafood, vegetables, rice, noodles and more! Super easy to make and at least a hundred times better than store-bought!

Provided by Kimberly Killebrew

Categories     condiment     Sauce

Time 2h5m

Number Of Ingredients 12

1 cup quality mayonnaise
1 tablespoon ketchup
1 tablespoon melted butter
1 tablespoon mirin
2 teaspoons rice vinegar
1/4 teaspoon paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1 tablespoon granulated sugar
1-2 tablespoons water (, or until desired consistency is reached)
optional: a few splashes of hot sauce or cayenne pepper for a touch of heat
optional: a small pinch of smoked paprika for a hint of smokiness

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

Nutrition Facts : ServingSize 1 tablespoon, Calories 78 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 86 mg, Sugar 1 g

YUM YUM SAUCE



Yum Yum Sauce image

Tangy, sweet and with just a hint of heat, this version of our favorite sauce from teppanyaki steakhouses in the US is great with steak, chicken, fish and shellfish. Some recipes include melted butter, but we skipped it. The sauce is already rich, creamy and more than deserving of its name!

Provided by Food Network Kitchen

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 8

1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon mirin
1 tablespoon rice vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Pinch cayenne pepper

Steps:

  • Whisk the mayonnaise, ketchup, mirin, rice vinegar, garlic powder, onion powder, paprika and cayenne in a medium bowl until smooth. Whisk in 1 tablespoon water until smooth and combined.

YUM YUM SAUCE



Yum Yum Sauce image

This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of fried rice. Slather it on a burger, use it as a dipping sauce for fried tofu, French fries and pizza crusts, or even as a salad dressing for crunchy iceberg, romaine or Little Gem lettuce. An all-purpose sauce for everyday pleasure, yum yum sauce should taste balanced with savoriness, sweetness and a touch of acid and gosoham, the Korean word often used to describe the nuttiness of sesame oil. Remember to salt generously so all the flavors can shine.

Provided by Eric Kim

Categories     condiments

Time 5m

Yield About 3/4 cup

Number Of Ingredients 8

1 teaspoon garlic powder
1/2 teaspoon sweet paprika
1 tablespoon warm water
1/2 cup mayonnaise
1/4 cup ketchup
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
Salt

Steps:

  • In a medium bowl, stir together the garlic powder, paprika and warm water. Add the mayonnaise, ketchup, rice vinegar and sesame oil, and season generously with salt. Stir until smooth.
  • Yum yum sauce can be refrigerated in an airtight container for up to 5 days.

YUMMY YAM CASSEROLE



Yummy Yam Casserole image

I call this the 'recipe with legs' because every time I serve it, the recipe is requested. Even those who dislike yams and sweet potatoes love this tasty dish! This dish can be frozen, but freeze it without the pecan topping. Defrost before baking.

Provided by LIZALOUISE

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 8

Number Of Ingredients 11

4 pounds yams
2 eggs
¼ cup brown sugar
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
6 ounces pecan halves
⅓ cup brown sugar
¼ cup melted butter

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.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 64.5 g, Cholesterol 75.9 mg, Fat 25.5 g, Fiber 9 g, Protein 7.6 g, SaturatedFat 7.2 g, Sodium 399.3 mg, Sugar 16.6 g

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