HAM AND BROCCOLI PUFFS
These starters look complex, but they're easy to make and still very elegant. -Lynda McCulloch, San Antonio, Texas
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 32 appetizers.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square. Cut each into 16 squares. , Place a heaping tablespoonful of broccoli mixture in the center of each square. Brush edges of pastry with eggs. Bring opposite corners over filling; pinch seams to seal., Place on ungreased baking sheets. Bake at 425° for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 122 calories, Fat 8g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 146mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
BROCCOLI HAM BAKE
Looking for a family-pleasing way to use up extra ham? Try this quick casserole that even will satisfy folks not fond of broccoli. "Our minister's wife served this and was kind enough to share the recipe," recalls Helen Phillips of Greensburg, Indiana. "It's very good." TIP: Feel free to replace the stuffing croutons with crushed stuffing mix.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook broccoli according to package directions. Meanwhile, in a large saucepan, saute onion in 3 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. , Drain the broccoli. Add broccoli, ham and 1 cup stuffing mix to cheese sauce. Transfer to a greased 2-qt. baking dish. Melt remaining butter; toss with remaining stuffing mix. Sprinkle around edge of casserole. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 454 calories, Fat 27g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 1445mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein.
BROCCOLI-HAM PUFF PANCAKE
I saw this recipe in a checklane recipe booklet - Taste of Home's 44 Meals Under $10. It looked delicious, so I decided to try it. It tastes as good as it looks. I was surprised that the pancake really does puff up. This is a good way to use up a bit of leftover cooked ham.
Provided by Sandaidh
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To Make Pancake:.
- Preheat oven to 425°.
- Place butter in 10 pie pan or oven-proof skillet and place in oven for 3 to 4 minutes, or until butter has melted.
- In mixing bowl, beat flour, eggs and milk until smooth.
- Pour into prepared pan.
- Bake at 425° for 22 to 25 minutes, or until puffed and golden brown.
- To Make Filling:.
- While pancake is cooking, melt butter over medium heat in saucepan.
- Stir in flour until smooth.
- Gradually add milk and continue stirring.
- Bring to a boil.
- Cook ans stir for 2 minutes, or until thickened.
- Reduce heat.
- Add remaining ingredients.
- Cook 10 minutes, or until heated thoroughly.
- Spoon into center of pancake.
- Cut into wedges and serve immediately.
Nutrition Facts : Calories 448.8, Fat 28.8, SaturatedFat 15.3, Cholesterol 225.3, Sodium 230.1, Carbohydrate 27.1, Fiber 2.9, Sugar 1.4, Protein 21.1
HAM & CHEESE DUTCH BABY PANCAKE
Revamp the Yorkshire pudding and create a savoury Dutch baby pancake, filled with ham, cheese and broccoli. Serve with our mustardy sauce dolloped on top
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 240C/220C fan/gas 9. Put a large, ovenproof frying pan or two smaller pans in the oven to heat. In a food processor, whizz the eggs, milk, flour, 1 tbsp of the melted butter, 1 tbsp mustard and a pinch of salt. Leave to stand for 10 mins.
- Meanwhile, cook the broccoli in boiling water for 2 mins, then drain and rinse in cold water. Remove the pan from the oven and pour in the remaining butter, then the batter. Cook for 20 mins until golden and puffed, adding the cheese, broccoli and ham for the final 2 mins of cooking. Stir 2 tsp mustard through the crème fraîche and serve alongside the pancake.
Nutrition Facts : Calories 683 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 3.3 milligram of sodium
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Cuisine FrenchTotal Time 40 minsCategory AppetizersCalories 430 per serving
- In a large bowl, whisk the eggs with the mustard, salt, and pepper. Whisk in the flour. Gradually add the milk, whisking until the batter is smooth. Stir in the cheese and chives.
- Melt the butter in a 10-inch cast iron or nonstick ovenproof pan over medium heat. Remove from the heat and swirl the butter around. Sprinkle the ham evenly around the pan. Pour the batter over the ham, then use a fork to be sure the ham is evenly distributed. Carefully transfer the pan to the preheated oven and bake for about 25 minutes. It will appear puffed straight out of the oven, but will quickly collapse. Cut the pancake into thin wedges and serve. (Remember that the pan is hot; I usually place a dishtowel or oven mitt over the handle as a reminder.)
- The pancake is best served fresh out of the oven. However, leftover slices can be reheated in the microwave.
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