HAM & VEGGIE CASSEROLE
I've paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around the dinner rolls. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain., Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat until lightly toasted, 2-3 minutes. Remove from heat., In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables., Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.
Nutrition Facts : Calories 420 calories, Fat 23g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 1233mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 6g fiber), Protein 28g protein.
ONE-POT HAM AND VEGGIE PASTA
This single-pot meal is the perfect way to use up leftover ham for a weeknight dinner. It's creamy, comforting, and quick-and-easy.
Provided by lutzflcat
Categories Main Dish Recipes Pork Ham
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
- Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
- Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 71.3 g, Cholesterol 42.6 mg, Fat 17.6 g, Fiber 4.8 g, Protein 28.9 g, SaturatedFat 6.3 g, Sodium 1042 mg, Sugar 6.3 g
TOPSY-TURVY PIE
Make and share this Topsy-Turvy Pie recipe from Food.com.
Provided by Christine MT
Categories Meat
Time 45m
Yield 6 wedges, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees.
- Brown meat in oil, add onion and green pepper.
- Cook until meat is browned and onion is transparent.
- Add rest of meat filling ingredients and mix well, and pour into a 9" pie pan.
- Mix topping, beat about 20 times, then knead 8-10 times to smooth dough.
- Roll out to fit pie pan.
- Place on meat mixture and make slits on top in the dough.
- Bake 15-20 minutes, or until lightly browned.
- Let stand 1-2 minutes, and then invert over serving dish and cut into wedges.
Nutrition Facts : Calories 371.8, Fat 25.5, SaturatedFat 8.7, Cholesterol 66.5, Sodium 1087.4, Carbohydrate 19.1, Fiber 2.1, Sugar 4.7, Protein 16.9
HAM WITH VEGETABLES
"There isn't a quicker complete meal than this one-it takes just minutes in the pressure cooker," confides Ernestine Beoughter of Lawrenceville, Illinois. "The ham and vegetables turn out tender and delicious. This has been a favorite for years, especially with tiny new potatoes and fresh-from-the-garden green beans."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place cooking rack in pressure cooker. Add the potatoes, beans, carrots, broth, onion and salt. Place ham over vegetables. Close cover securely; place pressure regulator on vent pipe., Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 4 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced.
Nutrition Facts : Calories 291 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 1021mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 9g fiber), Protein 14g protein.
TOPSY TURVY TURKEY
To Brine or not to Brine...that's a good question but have you ever roasted your Turkey by placing it breast side down? Whatever recipe you choose will work with my favorite roasting method which has always produced deliciously moist and flavorful meat and twice the amount of a crispy outside to go around. It can be tricky to...
Provided by Peache Michael
Categories Turkey
Time 4h45m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven 325: Grind the 3-4 fresh spice ingredients or use your own favorites to mix with the softened butter. loosen the skin and push butter mixture all under the loosened skin. Rub the outside of the turkey with any remaining butter mixture.
- 2. Mix a basic spice rub together: salt, pepper and poultry seasoning and sprinkle mixture inside and outside of the bird, then stuff the bird with your favorite dressing and truss the opening securly as possible so nothing falls out. Tuck the wings under to protect them from burning.
- 3. Place the bird "BREAST SIDE DOWN" on an inverted roasting rack. Adding chopped onion, garlic, carrot and celery to the roasting pan adds great flavor to the bird and drippings for tasty gravy.
- 4. Add water mixed with a small amount of white wine, apple or cranberry juice to the pan keeping it from drying out. Tent the bird with foil when it starts to brown and remove the foil the last 40 minutes of roasting time.
- 5. Follow a basic roasting time table or use a thermometer the inner thigh temp should reach 165F. If stuffed, the center of the stuffing should also be 165F
- 6. Flip the Turkey breast side up onto a cutting board and let it rest for 20 minutes before carving. While the turkey rests, make your gravy; add the pan drippings and roasted vegetables to your stock pot and simmer for at least 15 minutes and then strain and thicken your turkey stock with a rue mixture.
TOPSY-TURVY PIE
I've enjoyed this since I was a little girl, when my mother used to make it. It's both filling and flavorful.-Kara Kimberline, Galion, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Stir in the tomato sauce, olives, chili powder and salt. Pour into a 9-in. pie plate; set aside. , For topping, in a small bowl, combine the baking mix, milk and butter just until combined. , Turn onto a floured surface and knead 8-10 times. Roll into a 10-in. circle. Place over meat mixture; crimp edges to seal. Cut small slits in pastry. , Bake at 425° for 15-20 minutes. Let stand for 5 minutes.
Nutrition Facts : Calories 281 calories, Fat 16g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 906mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
TOPSY TURVY NUTTY RHUBARB CAKE
Make and share this Topsy Turvy Nutty Rhubarb Cake recipe from Food.com.
Provided by loof751
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly spray a 9" x 1 1/2 " round cake pan with cooking spray.
- Chop the rhubarb into 1/2" chunks. In a large bowl, toss the rhubarb with 1 cup sugar and 1/4 cup flour until the pieces are well coated. Spread the rhubarb mix over the bottom of the prepared cake pan.
- In another bowl, beat the ricotta cheese with the egg until smooth and creamy. Add the almond extract and 1/4 cup sugar and mix well. Add 1 cup flour and the baking powder and mix well. The batter will be thick, almost like biscuit dough.
- Spread the dough over the rhubarb in the pan, making sure it goes all the way to the edge. Be careful not to let the juice from the fruit mix into the dough.
- Put the cake in the oven with a piece of foil under the pan to catch any drips that might bubble over. Bake at 350 degrees for 45 minutes.
- While the cake is baking, coarsely chop the macadamia nuts. Melt the butter in a small bowl. Add the brown sugar, chopped nuts, and cornflake crumbs and toss until blended and crumbly.
- Remove the cake from the oven and allow to cool for 30 minutes. Put a serving plate over the pan and invert onto the plate. Tap the bottom of the pan to release the cake onto the plate (you can tell that the cake is out and on the plate when the pan sounds hollow when you tap it).
- Sprinkle the nut topping over the fruit (which is now the top of the cake) and press lightly.
- Allow the cake to cool before serving. Serve at room temperature or chilled.
Nutrition Facts : Calories 255.3, Fat 8.8, SaturatedFat 3.3, Cholesterol 29.7, Sodium 93.9, Carbohydrate 38.5, Fiber 1.6, Sugar 24, Protein 6.9
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