SKILLET HAM & RICE
Ham, rice and mushrooms make a tasty combination in this homey stovetop dish. It goes from start to finish in just 25 minutes. -Susan Zivec, Regina, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender. Stir in ham, pepper, broth and water; bring to a boil. Stir in rice. Reduce heat; simmer, covered, until rice is tender, about 5 minutes., Fluff with a fork. Top with green onions and cheese.
Nutrition Facts : Calories 322 calories, Fat 8g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 1168mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
HAM AND RICE CROQUETTES
Provided by Maggie Ruggiero
Categories Appetizer Fry Super Bowl Kid-Friendly Quick & Easy Parmesan Ham Poker/Game Night Candy Thermometer Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 croquettes
Number Of Ingredients 7
Steps:
- Stir together rice, ham, cheese, 1 egg, and 1/4 teaspoon pepper. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls.
- Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2 1/2-inch cakes. Lightly coat with egg, then with bread crumbs. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.
RICE CROQUETTES
As a newlywed, I used to agonize over meal preparation. Now I enjoy trying new recipes, and some - like this tasty side dish - turn out to be very popular with my family. These croquettes are crisp and golden and add some fun to a simple dinner like roast chicken and salad. -Lucia Edwards, Cotati, California
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 16 croquettes.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add rice; saute 3 minutes. Stir in broth and parsley; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool for 30 minutes. , Stir in egg, cheese, basil and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in crumbs. , In an electric skillet, heat 1/4 in. of oil to 365°. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels. Sprinkle with parsley if desired.
Nutrition Facts : Calories 177 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 452mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
HAM AND CHEESE CROQUETTES
Provided by Claire Robinson
Categories appetizer
Time 20m
Yield 8 (2-inch) croquettes
Number Of Ingredients 6
Steps:
- In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
- Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
- Cook's Note: This recipe doubles easily if you have enough leftover potatoes.
HAM AND RICE CROQUETTES RECIPE - (4.5/5)
Provided by JimMac
Number Of Ingredients 7
Steps:
- ►Stir together rice, ham, cheese, 1 egg, and 1/4 tsp pepper. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls. ► Heat 1 to IV21-1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2-1/2-inch cakes or balls. Lightly coat with egg, then with bread crumbs. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.
VINCE'S HAM-AND-CHEESE CROQUETTES
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 20 croquettes
Number Of Ingredients 17
Steps:
- Melt the butter in a small saucepan over medium heat. Add the onion; cook until soft, about 5 minutes. Add 1/2 cup flour, the cayenne pepper and 1/2 teaspoon salt; cook, stirring with a wooden spoon to make a dry, stiff mixture, about 3 minutes. Gradually whisk in the milk to make a smooth paste. Stir until the batter forms a ball, about 3 more minutes.
- Remove from the heat; stir in the ham, cheese and thyme. Spread the mixture evenly into a greased 8-inch square baking pan. Cool, then refrigerate until firm, at least 45 minutes and up to 1 day.
- Meanwhile, make the pea sauce: Bring 3 cups water and the garlic to a boil in a saucepan. Add the peas; cook until thawed, 30 seconds. Drain, then transfer the peas and garlic to a blender. Add the broth and lemon zest; puree until smooth. Season with salt and pepper and set aside.
- Heat about 3 inches of oil to 340 degrees in a saucepan over medium-high heat. Place the remaining 1/4 cup flour, the eggs and the saltine crumbs in 3 separate shallow dishes. Cut the chilled dough into 20 4-inch-long croquettes. Dredge each in flour, then dip in the eggs, letting the excess drip off, and roll in the saltines.
- Fry the croquettes in the oil in batches until golden brown. Drain on a paper-towel-lined plate. Season with salt and serve with the pea sauce.
JAPANESE HAM & CHEESE CROQUETTE (KOROKKE) RECIPE BY TASTY
Here's what you need: medium potatoes, salt, ham, cheese, green onion, pepper, milk, flour, eggs, panko breadcrumbs, oil, green cabbage, tonkatsu sauce
Provided by Alvin Zhou
Categories Appetizers
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat water in a pot to a simmer, then add the potatoes, 1 teaspoon salt, and stir.
- Cover and simmer for about 10-15 minutes, until a fork can easily pierce the potatoes.
- Dry the potatoes on a towel, allowing them to steam to remove excess moisture, then transfer to a large bowl.
- Mash the potatoes until no large chunks remain.
- Add the ham, cheese, onions, the other teaspoon of salt, pepper, and milk.
- Mix until evenly incorporated.
- Shape the potato mixture into 2-inch (3cm) discs.
- Separate the flour, eggs, and bread crumbs into separate bowls.
- Dredge the croquettes into the flour, shaking off any excess, then dip them into the eggs, and then coat them evenly in the bread crumbs.
- Heat oil in a pot to 350°F (180°C).
- Fry 2-3 croquettes at a time until golden brown, then drain on a rack or paper towels with a sprinkle of salt.
- Cool, then serve with the cabbage and sauce!
- Enjoy!
Nutrition Facts : Calories 586 calories, Carbohydrate 80 grams, Fat 16 grams, Fiber 4 grams, Protein 27 grams, Sugar 4 grams
ROCKY'S ZESTY HAM CROQUETTES
This recipe for ham croquettes is great for leftovers; it's a nice treat from the boring next-day ham and cheese sandwich or ham dinner.
Provided by Rocco
Categories Appetizers and Snacks Meat and Poultry Pork
Time 45m
Yield 16
Number Of Ingredients 11
Steps:
- Grind ham into a large bowl.
- Beat 3 eggs in a small bowl.
- Melt butter in a small skillet over medium heat. Add garlic and dried onion; cook and stir until browned, about 5 minutes. Pour mixture into the bowl with the ham; add the beaten eggs, 1 cup bread crumbs, Cheddar cheese, brown sugar, and black pepper. Mix by hand until combined; mold into 15 to 18 medium croquettes, or rectangular balls.
- Beat remaining 1 egg in a bowl with 1 tablespoon water. Pour remaining 2 cups bread crumbs into a large nonstick baking pan. Dip each croquette in the egg and roll in bread crumbs.
- Heat olive oil in a large skillet over medium-high heat. Add croquettes; fry in batches until golden brown, about 10 minutes total. Place finished croquettes on a paper towels to drain excess oil.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 21.5 g, Cholesterol 90.9 mg, Fat 19.8 g, Fiber 1.1 g, Protein 16 g, SaturatedFat 8.1 g, Sodium 817.5 mg, Sugar 6.2 g
CROQUETTES WITH SERRANO HAM AND MANCHEGO CHEESE
Croquettes are adorned with parsley for these bite-size appetizers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 16
Number Of Ingredients 12
Steps:
- Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 cup cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days.
- Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 cup cheese in another shallow dish. Scoop tablespoons of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper.
- Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.
HAM CROQUETAS
A typically Spanish snack that makes great party food. Well worth the effort, these crisp, golden brown bites have a creamy Ibérico ham and leek filling
Provided by jospizarro
Categories Side dish, Snack, Starter
Time 1h
Yield makes 15-20
Number Of Ingredients 11
Steps:
- To make the filling, heat the olive oil in a pan until it starts to shimmer. Add the leek and sauté until soft but not coloured. Stir in the ham with a wooden spoon, fry for 1 min, then stir in the flour and fry over a medium heat, stirring occasionally, until the mixture is golden but not burnt - this will take about 5 mins.
- Meanwhile, combine the stock and milk in a small pan and heat until steaming but not boiling. Season with a few scrapes of nutmeg. Gradually add the liquid, a few tbsp at a time, stirring constantly.
- Once you've incorporated all the milk stock, continue to cook the filling over a medium heat for about 10 mins or until it thickens and leaves the sides of the pan when you stir it.
- Season with black pepper, taste and adjust the salt if necessary - the ham can be very salty to start with. The filling is now done: it has to be really thick because you don't want the croquetas to turn into pancakes.
- Smooth the mixture onto a baking tray (30 x 20cm is fine). Once it has stopped steaming, cover with cling film to stop it drying out. Leave to cool before putting it in the fridge for 1 hr.
- When you're ready for the next stage, line up three bowls: the first filled with the flour, the second with beaten egg and the third with breadcrumbs. Take the ham mixture out of the fridge. Put a little bit of olive oil on your hands to make it easier to roll the croquetas.
- Roll a spoonful of the mixture between your palms. The size and shape of the croquetas is up to you, but the easiest is a walnut-sized ball. Then begin coating as follows.
- Dunk the croquetas into the flour - you want a dusting - followed by the egg, then the breadcrumbs. Put them on a tray and, when you've used up all the mixture, place in the fridge for 30 mins.
- If you have a deep-fat fryer, heat the oil to 180C and fry for a couple of mins. If not, heat the oil in a deep, heavy-bottomed saucepan until it starts to shimmer. Then add 5-6 croquetas at a time and fry until golden all over. Once cooked, drain on kitchen paper and eat straight away.
Nutrition Facts : Calories 99 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.3 milligram of sodium
HAM CROQUETAS
Crisp ham croquetas, gooey on the inside, are as synonymous with Miami as the Cubano. Deep-fried and shaped like cigars, these ham snacks are a classic Cuban dish. Though many new Cuban bakeries and restaurants play around with the ingredients, ham remains the most popular croqueta base. This version, from Islas Canarias Restaurant in Miami, is considered by many to be gold-star croquetas that hit the ideal sweet and salty notes. Squeeze some fresh lime on top, drizzle with hot sauce and serve with saltine crackers.
Provided by Christina Morales
Time 9h30m
Yield About 20 croquetas
Number Of Ingredients 12
Steps:
- In a food processor, pulse the ham and onion until coarsely ground. Set aside.
- In a large saucepan, melt the butter over medium heat. Quickly whisk in 1/2 cup flour and cook, whisking constantly, until smooth and tan, 2 to 3 minutes. While whisking, gradually add 1 cup milk, then continue whisking until the mixture thickens to the consistency of soft mashed potatoes, 1 to 2 minutes. Add the remaining 1/2 cup flour and use a wooden spoon or sturdy spatula to stir until very thick, firm and a darker shade of brown, 1 to 2 minutes. Some browning on the bottom of the pan is OK.
- To the pan, add the ham mixture, parsley, garlic powder and salt, and vigorously mix until the ingredients are evenly incorporated, 3 to 5 minutes. Transfer the mixture to a sheet pan lined with plastic wrap or parchment paper and pat into a 9-by-7-inch rectangle. Refrigerate for at least 2 hours or preferably overnight.
- Cut the chilled paste into 21 (3-by-1-inch) rectangles, then gently roll each into a 3-inch-long cylinder. Make sure the croquetas are smooth and without cracks. Place the croquetas on the sheet pan and chill in the freezer for 30 minutes.
- Place the cracker crumbs on a plate. In a medium bowl, combine the egg and remaining 2/3 cup milk, and whisk until combined.
- Submerge 4 to 5 chilled croquetas in the milk mixture to thoroughly coat, then transfer immediately to the crackers, making sure the croquetas are coated in the crumbs. Return to the sheet pan and repeat with the remaining croquetas. Freeze again until firm but not frozen, 15 to 30 minutes. Don't freeze for longer than 30 minutes as they may burst in the hot oil.
- Towards the end of the chilling time, fill a small Dutch oven or heavy saucepan with oil to a depth of 1 1/2 inches. Heat over medium-high until a deep-fry thermometer registers 350 degrees. If you don't have a thermometer, use a croqueta as a test piece: Carefully drop in 1 croqueta. If it immediately begins to fry and brown, the oil is ready. Carefully add 2 to 3 croquetas and fry, turning if needed to evenly cook, until golden brown,1 1/2 to 2 1/2 minutes. Transfer to a plate lined with paper towels and let rest for 1 to 2 minutes before serving. Repeat with the remaining croquetas, working in batches and adjusting the heat to maintain the oil temperature. Serve immediately with lime wedges, hot sauce and saltine crackers.
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