CLASSIC HOT BROWN
Looking for a classic dinner? Then check out this delicious dish made with Texas toast, turkey breast, tomatoes and bacon that are ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Set oven control to broil. In 2-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Stir in Cheddar cheese until melted. Remove from heat.
- Spray 13x9-inch pan with cooking spray. Place toast slices in pan. Top each slice of toast with 3 oz turkey, 2 slices tomato, 1/3 cup cheese sauce and 1 tablespoon Parmesan cheese.
- Broil with tops about 6 inches from heat 3 to 4 minutes or until lightly browned. Top evenly with bacon; sprinkle lightly with paprika.
Nutrition Facts : Calories 541, Carbohydrate 31 g, Fat 2, Fiber 2 g, Protein 44 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 822 mg
ORIGINAL HOT BROWN
This recipe originally came from the Brown Hotel in Louisville, KY. I have altered it based on how I have had it served in restaurants in Louisville. This is a good way to use leftover turkey from Thanksgiving and my husband looks forward to it every year.
Provided by BIKEMAMA96
Categories Meat and Poultry Recipes Turkey
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
- Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
- Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.
Nutrition Facts : Calories 973.7 calories, Carbohydrate 47.8 g, Cholesterol 315.9 mg, Fat 47.3 g, Fiber 2 g, Protein 85.1 g, SaturatedFat 25.3 g, Sodium 989.9 mg, Sugar 11.8 g
KENTUCKY HOT BROWN
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add egg to thicken sauce, but do not allow to boil.
- Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
- For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately.
HOT BROWN
The Hot Brown was invented in 1926 at the Brown Hotel in Louisville, Ky., by the chef Fred Schmidt. The open-faced turkey sandwich, smothered in Mornay sauce and topped with bacon, was served to customers at late-night dances, while the band was on its break. The dish has become a Louisville staple, one well suited for Derby Day or after Thanksgiving, when roast turkey is plentiful. Thick slices of bread, sold as Texas Toast in some parts of the United States, do not get lost under the meat and sauce. Hand-carved turkey is best for the dish; deli turkey slices do not deliver the same Hot Brown experience.
Provided by Sara Bonisteel
Categories dinner, easy, weeknight, casseroles, poultry, sauces and gravies, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread, forming a square shape with the bread triangles. Divide the turkey slices among the whole slices of bread. Transfer the casseroles to the oven to toast as you prepare the sauce.
- Prepare the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in flour until mixture forms a roux. Cook over medium-low heat, whisking frequently, 2 minutes. Whisk heavy cream and milk into the roux and cook over medium until the sauce begins to simmer and thicken, 2 to 3 minutes.
- Remove the sauce from the heat and whisk in 1/2 cup Pecorino Romano until the sauce is smooth. Add nutmeg, salt and pepper to taste.
- Remove the dishes from the oven and pour the Mornay sauce over each, smothering the meat, bread and tomatoes.
- Sprinkle additional Pecorino Romano on top of each dish and broil until the cheese begins to brown and bubble, 4 to 5 minutes, working in batches, if necessary.
- Remove from the broiler and cross 2 slices of bacon over each dish. Sprinkle with parsley and paprika, and serve immediately.
HOT BROWNS (SIMPLE)
I looked at all the other Hot Brown recipes on the site, and while I am sure they are all good, why go to such trouble. This is a 4 ingredient (one of which is water) quick recipe that I got from my mother. In over thirty years I have never met anyone who tried this recipe and did not like it.
Provided by Greg Barrow
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- put shredded chicken/turkey in bottom of 13 by 9 roasting or cake pan.
- cut bacon into bite sized pieces (I use kitchen shears), and fry in bottom of a large sauce pan until crisp.
- drain bacon drippings.
- put soup and water in pan with bacon and cook over medium heat until blended and heated thru.
- pour over chicken/turkey.
- place in a pre-heated 400 oven for 25-30 minutes or until it begins to bubble.
- pour over hot biscuits or toast.
- enjoy.
- go to recipezaar.com and give a 5 star review.
HOT BROWN SANDWICHES
Our home economists suggest that you prepare these open-faced turkey sandwiches with leftover turkey. or pick up sliced, cooked turkey from the deli counter. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, melt butter over low heat. Stir in flour until smooth; gradually add milk, broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, salt and white pepper until cheese is melted. Remove from the heat. , Place slices of toast on a baking sheet. Layer each with turkey, cheese sauce, bacon, tomatoes and Parmesan cheese. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted.
Nutrition Facts : Calories 415 calories, Fat 21g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 796mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
HOT AND BROWN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- To create the jam, in a saucepan over medium-high heat, add the red peppers, onions, 1 teaspoon salt and the white pepper. Cook for 30 minutes, stirring occasionally throughout. Next, add the sugar and reduce the heat to low. Cook, stirring, for 10 more minutes. Then remove from the heat and set aside.
- In another saucepan over low heat, warm the bechamel for 5 minutes. Then add the Brie to warm and melt, 2 to 3 minutes. Once melted, remove from the heat and keep warm.
- For the bread of the sandwich, heat a skillet or pan. When hot, add the butter and Texas toast, and cook until browned on each side, 2 minutes per side. Once browned, remove from the heat and set aside.
- To prepare the pork, preheat the oil to 350 degrees F in the deep fryer. Mix the flour with 1 teaspoon salt and the black pepper. Dredge the pork in the flour, then dip into the egg wash, then dredge in the flour again. Tap off any excess flour, then drop the pork into the fryer and cook until golden brown, 2 minutes. Once cooked, remove from the fryer and drain on paper towels to remove excess oil.
- Preheat the broiler.
- In a sauce pan over medium heat, warm the chicken stock, then add the turkey and warm for 2 minutes. Remove and drain excess liquid. Stack some turkey on the toasted bread, then add two pieces cooked pork, 1 tablespoon jam, and finish with 2 tablespoons bechamel. After building the sandwich, place under the broiler until golden brown, 2 minutes. Remove from the oven. Garnish with the paprika and parsley, then serve.
HOT BROWNS
Categories Sandwich Milk/Cream Tomato turkey Kentucky Derby Lunch Cheddar Bacon Gourmet
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a small saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, stir in the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat and add the milk, scalded, in a stream, whisking vigorously until the mixture is thick and smooth. Add the cayenne and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 to 15 minutes, or until it is thickened to the desired consistency. Strain the sauce through the fine sieve into a bowl and add the Sherry and Cheddar, stirring until the mixture is smooth.
- Arrange the toasts in a baking pan and divide the turkey among them. Top each sandwich with a tomato slice and 2 slices of the bacon and spoon the sauce evenly over the sandwiches. Sprinkle the sandwiches with the Parmesan and broil them under a preheated broiler about 4 inches from the heat for 5 to 7 minutes, or until the tops are brown and bubbly.
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