CHERRY TOMATO & HAM BREAD & BUTTER BAKE
Quick and easy to prepare, this dish makes a great family dinner to use up leftover bread
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix the butter and garlic together, then use a little to grease a shallow baking dish or tin. Use the rest to butter the bread slices, then cut them in half diagonally.
- Arrange the bread slices, overlapping, in the baking dish. Tuck the cherry tomatoes and ham in and around them.
- Whisk the milk and eggs together, and season with salt and pepper. Pour over the bread and gently push the slices down in the liquid. Leave to stand for 5 mins. Scatter the cheese over the top, then bake for 35-40 mins until golden and just set. Serve with a crisp green salad.
Nutrition Facts : Calories 351 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.52 milligram of sodium
HAM 'N' EGG SANDWICH
Whenever the whole family gets together for a holiday or long weekend, they request this all-in-one breakfast sandwich. I can feed everyone by stacking ham, tomato, scrambled eggs, onion and cheese inside a loaf of French bread. Then I simply pop it in the oven to warm up. -DeeDee Newton, Toronto, Ontario
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cut bread in half lengthwise; carefully hollow out top and bottom, leaving 1/2-in. shells (discard removed bread or save for another use). Spread 3 tablespoons butter and all of the mayonnaise inside bread shells. Line bottom bread shell with ham; top with tomato and onion., In a large skillet, melt remaining butter; add eggs. Cook over medium heat, stirring occasionally until edges are almost set. , Spoon into bottom bread shell; top with cheese. Cover with bread top. Wrap in greased foil. Bake 15-20 minutes or until heated through. Cut into serving-size pieces.
Nutrition Facts : Calories 543 calories, Fat 31g fat (14g saturated fat), Cholesterol 298mg cholesterol, Sodium 1644mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 32g protein.
MOTHER'S HAM CASSEROLE
This ham casserole recipe always brings back fond memories of her when I prepare it. It was one of my mother's favorite recipes. It's a terrific use of leftover ham from a holiday dinner. -Linda Childers, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook until tender, about 15 minutes. Drain. , In a large skillet, saute ham, green pepper and onion in 3 tablespoons butter until tender. Add the potato mixture. Transfer to a greased 1-1/2-qt. baking dish. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. , Pour over ham mixture. Sprinkle with bread crumbs. Bake until heated through, 25-30 minutes.
Nutrition Facts : Calories 360 calories, Fat 23g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 1157mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
TOMATO, HAM AND CHEESE BAKE
A great supper dish with a green salad and a glass of Pinot Grigio. Add this to your buffet dinner or potluck supper
Provided by Lorac
Categories Ham
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Combine ham, mayo, and parsley.
- In a separate bowl, combine breadcrumbs, cheese and melted butter.
- In a greased 9x13-inch baking dish, place 1/3 of the tomatoes, top with 1/3 of the ham mixture, cover with 1/3 of the breadcrumb mixture.
- Repeat process, creating 2 more layers.
- Bake 45-50 minutes until golden brown and bubbling.
- Let sit 10 minutes before serving.
BREAD & BUTTER BAKE WITH TOMATO & HAM
Make and share this Bread & Butter Bake With Tomato & Ham recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 350°F Mix the butter and garlic together, then use a little to grease a shallow baking dish or tin. Use the rest to butter the bread slices, then cut them in hallf diagonally.
- Arrange the bread slices, overlapping in the baking dish. Tuck the cherry tomatoes and bits of ham in and around the bread slices.
- Whisk the milk and eggs together and season with salt and pepper. Pour over the bread and gently push the slices down into the liquid.
- Leave to stand for 5 minutes Scatter the cheese over the top and bake for 35-40 mins until golden and set. Serve with a green salad.
SCALLOPED TOMATOES
Steps:
- Preheat the oven to 350 degrees F.
- Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
- Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
- Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
HOT SEASONED FRENCH BREAD WITH HAM AND TOMATOES
Provided by Food Network
Categories appetizer
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Split the loaf of bread in half, lengthwise; set the bread, crusts side down, on a baking sheet. In a mixing bowl combine the cheese, onion, olive oil, vinegar, oregano and olives; season to taste. Spread the mixture over each bread half. Bake until hot.
- Remove from oven. Spread the hot loaves with tomato slices, then drape thin slices of ham over tomates and eat hot, accompanied with salad.
BAKED TOMATOES WITH CRUSTY BREAD
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of white sandwich bread, not the packaged sliced stuff, for the topping. You will get enormous pleasure from serving people this dish.
Provided by Edna Lewis
Categories Onion Tomato Side Bake Vegetarian Kid-Friendly Quick & Easy Lunch Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 (side dish) servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F with rack in middle. Butter a 3-quart baking dish (about 13 by 9 by 2 inches).
- Drain tomatoes, reserving 1 cup juice, then chop.
- Heat 2 tablespoons butter in a 5- to 6-quart heavy pot over medium-high heat until foam subsides, then cook onions with 1/2 teaspoon salt, stirring occasionally, until golden-brown, about 10 minutes. Add garlic, allspice, and cloves and cook, stirring, 1 minute.
- Stir in tomatoes with reserved juice, thyme, brown sugar, and 1/2 teaspoon pepper and briskly simmer, uncovered, stirring occasionally, until thickened, about 20 minutes.
- Meanwhile, melt remaining 1/2 stick butter and brush onto both sides of bread. Halve each slice.
- Transfer tomato mixture to baking dish and top with bread, overlapping slightly. Bake until bubbling and bread is crisp and golden-brown, about 20 minutes.
PAN DE JAMóN (VENEZUELAN HAM BREAD)
This recipe for the traditional Venezuelan Christmas bread comes from Martha Beltrán in Austin, Tex., who brought the recipe with her when she moved to the United States and now considers it essential to her family's Thanksgiving feast. Ms. Beltrán always starts the bread the day before she serves it, laminating it with butter three times before rolling it up with ham, bacon, olives and pimentos. The process can be long, but the dough can be left in the fridge for a flexible and forgiving amount of time, even overnight. When the finished loaves are sliced, each piece reveals a festive butter-slicked swirl.
Provided by Tejal Rao
Categories breads, project, side dish
Time 15h
Yield 12 to 14 servings (4 loaves)
Number Of Ingredients 14
Steps:
- Make the bread: In a small pot over medium-low heat, scald milk. When milk is near boiling and bubbles form around the edge of the pot, remove from heat and let cool.
- In a small bowl, combine 1/2 cup warm water and 2 tablespoons sugar and mix well. Add yeast and let rest for 5 minutes or until bubbly.
- Using a stand mixer fitted with the whisk attachment, whisk together 3/4 cup (1 1/2 sticks) butter, the rest of the sugar and the salt on medium-low speed just to combine. With mixer running, add eggs, cooled scalded milk and yeast mixture. Mix on medium speed until thoroughly combined, about 2 minutes.
- Place flours in a medium bowl and whisk to combine. Change out the stand mixer attachment for a dough hook and slowly add flours to butter mixture about 1/2 cup at a time, until fully incorporated. The dough should pull away from the bowl's edges relatively cleanly. Let rest in bowl for about 5 minutes.
- Sprinkle all-purpose flour on a clean work surface. Scrape out dough and knead for 5 minutes. If dough is too sticky to handle, add a little more flour, but do not let it get too dry. Cut dough into 2 pieces.
- Roll each piece of dough with heavy rolling pin into a 15-by-20-inch rectangle about 1/4 inch thick. Using a small offset spatula or butter knife, spread about 3 tablespoons butter in a thin layer over the top of the dough, just enough to cover.
- Fold dough into thirds like a letter: With the short end of the dough facing you, fold up from the bottom, and then fold down from the top. Then, take the letter-shaped dough and fold one more time lengthwise, making a small square.
- Wrap each of the pieces in plastic or place each one in a plastic bag and let them rest in the refrigerator for about 4 hours. Repeat process of rolling, buttering, folding and refrigerating 2 more times with both pieces of dough. This will take a total of 12 hours, but additional chilling time between rollings is O.K., allowing you to break up the process overnight. (For instance, the first rolling can be done the night before, followed by subsequent rollings the next day.)
- Remove dough from refrigerator and divide each piece into 2 equal sections, for 4 pieces of dough in total. Lightly flour a clean work surface and roll one piece into a thin 15-by-20-inch rectangle, rewrapping in plastic and returning the other pieces to the refrigerator.
- Fill the bread: Working lengthwise, put down a stripe of ham strips in a single layer. Below that place a stripe of bacon strips and below that, a sparse stripe of raisins and olives. (Make sure to use a light hand with the raisins and olives.) Repeat this pattern until the surface of the dough is covered.
- Take one of the short edges of the dough, and carefully roll it up, like a jelly roll, tucking it in as you go to make sure it is tight. When it is fully rolled, tuck the open edges on either side underneath the roll, and place the whole roll seam-side down on a parchment-lined baking sheet so it doesn't pop open while baking. Repeat rolling-and-filling process with the other 3 pieces of dough. Place loaves on 2 baking sheets lined with parchment, 2 to a sheet. Cover loaves with a clean dish towel and let rise for 45 minutes.
- Heat oven to 350 degrees. Bake 2 loaves at a time for about 40 minutes, checking to make sure tops are becoming golden without burning. If loaves are browning too quickly, tent with foil.
- Prepare the glaze: While the bread bakes, add milk and sugar to a small bowl and stir to dissolve.
- At the 40-minute mark, pull the loaves out of the oven, and, using a pastry brush, glaze their tops. Bake for another 5 minutes, until the loaves have a slight sheen and are deep golden brown in color. Remove from oven and let bread rest for 10 minutes before slicing and serving.
Nutrition Facts : @context http, Calories 807, UnsaturatedFat 20 grams, Carbohydrate 79 grams, Fat 47 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 23 grams, Sodium 1206 milligrams, Sugar 20 grams, TransFat 1 gram
CHERRY TOMATO, HAM, BREAD & BUTTER BAKE
Steps:
- 1. Heat oven to 180C/160C fan/gas 4. Mix the butter and garlic together, then use a little to grease a shallow baking dish or tin. Use the rest to butter the bread slices, then cut them in half diagonally. 2. Arrange the bread slices, overlapping, in the baking dish. Tuck the cherry tomatoes and ham in and around them. 3. Whisk the milk and egg together, and season with salt and pepper. Pour over the bread and gently push the slices down in the liquid. Leave to stand for 5 mins. Scatter the cheese over the top, then bake for 35-40 mins until golden and just set. Serve with a crisp green salad. 351 kcalories, protein 20g, carbohydrate 29g, fat 18 g, saturated fat 9g, fibre 1g, sugar 8g, salt 1.52g
HAM, SWISS, AND TOMATO STRATA
A strata -- literally, "layers" -- is a savory bread casserole. Essentially, you pour an egg mixture over bread and cheese and let soak in overnight.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Butter a 9-by-13-inch baking dish. Arrange half of the bread slices in the bottom of the dish. Sprinkle with half of the ham, cheese, and chives. Add another layer of bread and cover it with the remaining ham, cheese, and chives. Arrange the tomato slices on top.
- In a large bowl, whisk the eggs, milk, mustard, salt, and pepper until well combined. Pour mixture over the bread and cheese layers. Cover and refrigerate overnight.
- Preheat oven to 350 degrees. Let strata come to room temperature (about 25 minutes). Bake strata, uncovered, until golden and fluffy and a knife inserted comes out clean (60 to 70 minutes). Let stand 20 minutes before serving.
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