Yum Yum Yums Recipes
YUM YUMS
I found this recipe in my mom's old recipe box, and thought it sounded interesting. This one wasn't dated, but many of the other recipes in the box are from the 1960s. The quantities are a little vague, but I think it should be fairly easy to figure out!
Provided by CassiaDawn
Categories Candy
Time P1D
Yield 36 yum yums, 36 serving(s)
Number Of Ingredients 3
Steps:
- Soak marshmallows in whipping cream overnight.
- Roll marshmallows in graham cracker crumbs.
YUM YUM SAUCE
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
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
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
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.
COCONUT YUM YUMS
Make and share this Coconut Yum Yums recipe from Food.com.
Provided by MizzNezz
Categories Candy
Time 15m
Yield 36 yum yums
Number Of Ingredients 4
Steps:
- Melt butter in saucepan.
- Remove from heat.
- Add coconut and sugar.
- Shape into balls.
- Place on cookie sheet.
- Make a slight indentation in each one.
- Melt chocolate, fill indentations.
- Chill until firm.
Nutrition Facts : Calories 103.5, Fat 8, SaturatedFat 6.2, Cholesterol 6.8, Sodium 25.7, Carbohydrate 8.8, Fiber 1.4, Sugar 7.1, Protein 0.7
YUM YUM SAUCE
Japanese steakhouse white sauce.
Provided by Maybole
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 8h5m
Yield 12
Number Of Ingredients 8
Steps:
- Whisk tomato paste, melted butter, garlic powder, paprika, mayonnaise, sugar, cayenne pepper, and water together until smooth. Cover and refrigerate overnight.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 1.3 g, Cholesterol 11.3 mg, Fat 19.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 141 mg, Sugar 0.7 g
GRANNY'S LEMON YUM YUM
My granny used to make this for us for birthdays and special occasion. Hope you enjoy!
Provided by MANDY1975
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h45m
Yield 15
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Combine the flour and pecans in a mixing bowl. Mix in the softened butter until the mixture is evenly moistened and no clumps of butter remain. Press the crust evenly over the prepared baking sheet.
- Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool completely.
- Beat the cream cheese and confectioners' sugar in a bowl until light and fluffy. Fold in 1 1/2 cups of the whipped topping, then spread the mixture over the cooled crust. Chill in the refrigerator.
- Stir the sugar, cornstarch, and salt together in a saucepan along with enough water to make a paste. Stir in the eggs until smooth, then add the remaining water, vinegar, and lemon juice. Cook and stir over medium-low heat until thick and smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon of butter and the lemon extract. Chill the mixture until cold.
- Spread the cold lemon mixture evenly over the cream cheese layer. Top with the remaining whipped topping.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 52.7 g, Cholesterol 71.9 mg, Fat 19.6 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 11.5 g, Sodium 150.4 mg, Sugar 42.2 g
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