BREADLESS HAM AND CHEESE SANDWICHES
At first glance, these look like conventional ham and cheese, but that's crunchy jicama, not bread, holding together the fiber-packed sandwiches. And you won't miss the carbs: each bite is a winning combination of salty-creaminess, sharp horseradish, and peppery arugula.
Provided by Food Network Kitchen
Time 10m
Yield 4 sandwiches
Number Of Ingredients 10
Steps:
- Stir together the sour cream, chives, mustard, horseradish and a few grinds of black pepper in a small bowl.
- Lay four slices of jicama out on a work surface. Spread each with some of the mustard-horseradish sauce, top each with 1/4 of the ham, a slice of cheese, and about 1/2 cup of arugula. Sandwich with the remaining jicama slices, cut in half and serve with a pickle spear if using.
HAM AND CHEESE HAWAIIAN BREAD BOWL RECIPE - (4.1/5)
Provided by á-39535
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut a round hole in the top of the bread bowl and hollow out, making sure not to puncture the sides or bottom of the bread bowl. Cut up the hollowed out bread into cubes to use for dipping. Combine the rest of the ingredients with an electric mixer and pour into bread bowl. Wrap in double thick foil and place on a cookie sheet. Bake for about 1 hour.
CHEESY HAM DIP IN A BREAD BOWL
Time 1h17m
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F Slice off the top of the French bread and hollow out the center, leaving about 1/2 inch along the edges. Discard internal bread, eat it, or save for another recipe. You will not need it. In a bowl blend cream cheese and sour cream until smooth. Add cheese, green onions, ham, green chiles, jalapenos and Worcestershire sauce. Mix well. Spoon this mixture into hollowed out bread bowl. Place top back on bread bowl and wrap in foil. Place bread bowl on a cookie sheet and bake for 1 hour. Remove from oven, open from foil (careful it will be hot!) and remove top. Place back in oven and broil for a minute or two. Watch this closely as you do not want it to burn, just crisp the bread up a bit. Remove from oven, place on a serving platter with crackers and dive in!
HAM & CHEESE PULL-APART BREAD RECIPE BY TASTY
Here's what you need: unsalted butter, French's Dijon Mustard, italian bread loaf, monterey jack cheese, deli ham, gruyère cheese, fresh parsley
Provided by Tayo Ola
Categories Snacks
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190 C).
- In a small bowl, combine French's Dijon Mustard and softened butter.
- Using a serrated knife, cut ¾-inch (2 cm) slices in the bread without cutting all the way through so the bottom of the loaf stays intact (similar to a Hasselback potato).
- Using about half the mixture, brush dijon butter between each bread slice. Reserve the rest of the butter for later.
- Stack a slice of ham on top of a slice of cheese, fold stack in half, and wedge it in between each bread slice so the cheese is against the bread. Repeat with remaining cheese and ham slices.
- Brush remaining dijon butter over loaf and top with shredded Gruyère.
- Wrap loaf in aluminum foil. Bake for 15 minutes, then unwrap the foil and bake for another 5 minutes. Remove from oven, garnish with chopped parsley, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 588 calories, Carbohydrate 26 grams, Fat 38 grams, Fiber 1 gram, Protein 34 grams, Sugar 3 grams
HAM AND CHEESE SALAD BOWL
An easy-to-make edible bread bowl stars in a delicious ham and cheese dinner salad.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Cook and drain peas as directed on box; cool. In large bowl, mix peas and remaining salad filling ingredients. Cover; refrigerate at least 1 hour.
- Heat oven to 400°F. Generously grease bottom and side of 9-inch pie plate with shortening or cooking spray.
- In 2-quart saucepan, heat water and butter to boiling. Add Bisquick mix all at once; reduce heat to low and stir vigorously over low heat about 1 minute 30 seconds or until mixture forms a ball. Remove from heat; beat in eggs, one at a time, with spoon. Continue beating until smooth. Spread in bottom of pie plate (do not spread up side).
- Bake uncovered 30 to 35 minutes or until puffed and dry in center. Cool 30 minutes. Just before serving, fill with salad filling. Cut into wedges.
Nutrition Facts : Calories 590, Carbohydrate 20 g, Cholesterol 220 mg, Fat 7, Fiber 2 g, Protein 23 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 5 g, TransFat 1 g
HAM AND CHEESE BREAD
"Ham and cheese baked inside bread dough makes a hearty snack," says Marian Christensen of Sumner, Michigan.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- Cook broccoli according to package directions. Drain and cool. , Roll each loaf of dough into a 15x10-in. rectangle. Place one in a greased 15x10x1-in. baking pan. Sprinkle with broccoli, cheese and ham to within 1/2 in. of edges. Place second rectangle on top, sealing edges. , Brush the top with butter; sprinkle with poppy seeds. Bake at 350° for 35-40 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 270 calories, Fat 14g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 707mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.
HAM AND CHEESE EGG BOWL
Ham and cheese egg bowl: absolutely delicious and filling for breakfast, lunch, and dinner!
Provided by jacquelyn
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 3 large muffin cups with cooking spray.
- Mix egg and egg white together in a bowl. Add salt, pepper, garlic powder, and adobo seasoning. Add celery; beat to combine.
- Press ham slices snugly into the bottom of each muffin cup. Pour the egg and celery mixture on top. Cover with Cheddar cheese.
- Bake in the preheated oven, checking frequently, until eggs are set, about 35 minutes.
Nutrition Facts : Calories 165 calories, Carbohydrate 1.3 g, Cholesterol 94 mg, Fat 12.1 g, Fiber 0.3 g, Protein 12.6 g, SaturatedFat 5.6 g, Sodium 564.9 mg, Sugar 0.6 g
HAM & CHEESE BREAD
Make and share this Ham & Cheese Bread recipe from Food.com.
Provided by Nimz_
Categories Breads
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Spray a 10x15 inch pan with Pam and set aside.
- In a large mixing bowl, combine all ingredients.
- Spread into greased pan and bake for 20 to 25 minutes or until done.
HAM AND CHEESE QUICK BREAD
This savory loaf is delicious served slightly warm, or toasted the next day and lightly buttered or topped with egg salad for a festive lunch or snack.
Provided by Food Network Kitchen
Categories side-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, 3/4 cup shredded cheese, the diced cheese and scallions.
- Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.
- Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.
HAM & WHITE CHEDDAR DIP BAKED IN A BREAD BOWL
Just a nice twist on ham and cheese. Simple to throw together and baked right in a pumpernickel bread bowl. Now, you could use rye, whole wheat, but the pumpernickel just tastes the best to me. Just a nice change for a party dip.
Provided by SarasotaCook
Categories < 4 Hours
Time 1h15m
Yield 4 Cups of dip, approx, 12 serving(s)
Number Of Ingredients 13
Steps:
- Dip -- First make sure your cream cheese is room temperature Then, in a medium bowl, add the cheddar cheese, cream cheese, sour cream, ham, chilies (green and jalapeno), scallions, onion, garlic, worcestershire, salt and pepper. Mix well and set to the side.
- Bread -- Cut off a thin slice from the top of the loaf and scoop out the bread from the inside. Cut down as far as you can go with your knife without cutting through the outside of the loaf. Then use a spoon to get the rest of the bread out. That makes for great dipping.
- Fill hollowed bread loaf with the dip; cover with reserved top slice of bread loaf and wrap the loaf in foil. In a 350 degree oven, bake 1 hour. Serve with reserved bread, crackers, bread sticks, vegetables, broccoli, even par boiled fingerlings are great with this. Endless things to dip.
- A fun easy different dip which is just that little bit unique. And the best part it is kid and adult friendly and you can make it ahead. Just don't fill the bread bowl until you are ready to bake it. If I go to someones house, I usually bake it for about 45 and then just finish it in the oven there.
HAM AND CHEESE BREAKFAST POCKETS RECIPE BY TASTY
Here's what you need: white bread, ham, cheddar cheese, unsalted butter, garlic, large eggs, salt, pepper, fresh chive
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- Lay out the bread on a work surface and use a glass or a rolling pin to flatten.
- Place a circle of ham in the middle of 4 slices of bread. Top with one circle of cheddar and another slice of ham.
- Place the remaining slices of bread on top and, using the lid of a mason jar or a cookie cutter, press down to create 4 pockets. Make sure the seams are closed, pinching to seal if necessary. Reserve the bread with the circle cut-outs.
- Place the pockets on a baking sheet.
- In a small bowl, mix the melted butter and garlic. Brush the pockets with garlic butter.
- Bake for 15 minutes, or until toasted.
- Place the reserved bread on a baking sheet and brush with the remaining garlic butter.
- Crack 1 egg into each circle, and season with salt and pepper.
- Bake for 5 minutes, or until the yolk is cooked to your preference.
- Serve the egg bread with the ham and cheese pockets and sprinkle with chives.
- Enjoy!
Nutrition Facts : Calories 188 calories, Carbohydrate 4 grams, Fat 13 grams, Fiber 0 grams, Protein 10 grams, Sugar 0 grams
CHEESE, CHIVE & HAM TEAR-AND-SHARE BREAD
Bake this satisfying pull-apart loaf, stuffed with oozy cheese, mustard and ham. You can use any cheese you have in the fridge
Provided by Esther Clark
Categories Side dish, Snack
Time 1h15m
Yield 18 small rolls
Number Of Ingredients 13
Steps:
- Pour the milk into a pan and add the sugar and butter. Warm gently, swirling the pan until the butter has melted. Set aside until lukewarm.
- Tip the salt, mustard, flour and yeast into a large mixing bowl and stir. Make a well in the centre, then pour in the beaten eggs and milk mixture. Swiftly mix with a wooden spoon to make a rough dough, then tip onto a lightly floured surface and knead for 10-15 mins until elastic and springy. Alternatively, knead in a stand mixer for 7-10 mins using the hook attachment. Lightly oil a large mixing bowl. Put the dough in the bowl and cover loosely with a tea towel. Leave in a warm place for 1½-2 hrs or until doubled in size.
- Knock the dough back on a lightly floured surface by lightly punching and briefly kneading it. Sprinkle over half the cheese, all of the chives and all the ham. Knead the dough until the ham and cheese are well distributed. Divide the dough into 18 equal-sized balls. Pinch the bottoms to create uniform, round balls. Line a baking sheet with baking parchment and draw a 25cm round template on the parchment (a large dinner plate works well for this). Arrange the dough balls in concentric circles in the circle you have drawn. Fill each gap with another scattering of cheese. Cover lightly. Leave for 1-1½ hrs or until the dough is risen.
- Heat the oven to 200C/180C fan/gas 6. Beat the remaining egg and use to lightly brush the dough balls. Sprinkle over most of the remaining cheese, then bake for 25 mins. Sprinkle over the last of the cheese and bake for 5 mins more. Leave to cool a little before serving warm.
Nutrition Facts : Calories 505 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.9 milligram of sodium
CHEESE & SAUSAGE BREAD BOWL DIP
Guests can't resist this creamy, cheesy goodness presented in a sourdough bowl. I guarantee that the warm sausage and cheese dip will be the first appetizer to disappear at your next party. -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut a thin slice off top of bread loaf. Hollow out bottom of loaf, leaving a 1/2-in.-thick shell. Cut removed bread into cubes; reserve., In a large skillet, cook and crumble sausage with onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes; drain., In a bowl, beat cream cheese until smooth. Beat in sour cream and Worcestershire sauce until creamy. Stir in cheeses and basil. Add sausage mixture; pour into bread bowl. Replace top; wrap in foil. Bake until heated through, about 30 minutes., Serve with bread cubes and pita chips.
Nutrition Facts :
HAM AND CHEESE PICNIC BREAD
This is a great picnic bread, filled with ham, cheese, pimento and olives. Everyone loves it!
Provided by MARBALET
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth, about 8 minutes.
- Lightly oil a large mixing, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Combine the ham, cheese, pimento, and olive in a medium mixing bowl; set aside.
- Deflate the dough, and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends, alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
- Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until golden brown.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 40.2 g, Cholesterol 44.3 mg, Fat 7.8 g, Fiber 2.2 g, Protein 12.7 g, SaturatedFat 3.6 g, Sodium 685.2 mg, Sugar 2.2 g
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