Savory Ham Wrapped Bananas Recipes

Steps:

• In a small bowl, whisk the first six ingredients; spread evenly over each tortilla. Layer with ham and cheese. Top with lettuce, tomato and onion. Roll up tightly; secure with toothpicks if desired.

Steps:

• In a small bowl, whisk the first six ingredients.
• Spread evenly over each tortilla.
• Layer the ham and cheese.
• Top with lettuce, tomato and onion.
• Roll tightly and secure with toothpicks.

Steps:

• 1. Place tortilla's on saran wrap and smear spread to cover tortilla.
• 2. Place one layer of ham on tortilla. Sprinkle with swiss cheese (down center). Top with lettuce, tomato & onion (down center).
• 3. Roll up tortilla tightly and wrap with saran wrap.

Steps:

• Peel bananas, sprinkle with salt, pepper and paprika (be generous with the paprika).
• Wrap a slice of ham around each banana.
• Place bananas in a greased, oven-proof dish and pour cream over them.
• Sprinkle the Parmesan cheese on top.
• Bake at 400°F for 20 minutes or until golden brown.
• Serve at room temperature as an appetizer or snack.

Steps:

• Beat first four ingredients until blended. Stir in cheddar cheese and ham. Spread over tortillas. Roll up tightly. Wrap in plastic., Refrigerate at least 2 hours before serving. To serve, remove plastic wrap. Trim ends; cut into 1/2-in. slices.

Steps:

• To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender, about 45 minutes. A knife should be able to pierce through with no resistance. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive.
• Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don't want any space between the endive.
• Preheat the oven to 400°F.
• To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about 5 minutes. Whisk in the nutmeg and pepper.
• Pour the béchamel over the endive and spread to cover them evenly. Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. If you want the top more browned and crusty, broil for a minute or two after baking. Serve hot.

Steps:

• For sauce, melt butter in saucepan, add flour and stir until smooth.
• Stir in milk slowly.
• Add cheese and cook, stirring constantly until smooth and thickened.
• Remove from heat but keep warm.
• Spread each ham slice lightly with mustard.
• Peel each banana.
• Wrap a slice of ham around each banana, mustard side to the banana.
• Bruch tips of bananas with melted butter.
• Place rolls in a greased shallow baking dish.
• Pour prepared cheese sauce over all.
• Bake at 350 for 30 minutes or until bananas are tender and easily pierced with a fork.
• Serve hot with the cheese sauce from the dish.