Ham Asparagus Toad In The Hole Food

HAM AND ASPARAGUS SKILLET MEAL

Steps:

• Heat oil in a large ovenproof skillet over medium-high heat.
• Add potatoes and onion; cook, tossing occasionally, until golden brown, about 10 minutes.
• Stir in asparagus, ham, herbes de Provence and salt.
• Add 2 tablespoons water, immediately cover, reduce heat to medium-low and cook until asparagus and potatoes are tender, 8 to 10 minutes more.
• Preheat broiler.
• Scatter cheese and croutons over hash and broil until bubbly and toasted, 2 to 3 minutes.

ELSA'S HAM AND ASPARAGUS TOASTS

Steps:

• Holding 1 spear at each end snap off the tough stem of asparagus. Use this spear as a guide line to trim the bundle with a sharp knife. Simmer asparagus in salted boiling water 3 minutes. Drain and run under cold water. Cut asparagus to fit the size of the toasts.
• Toast 8 thick slices of farmhouse style bread under a preheated broiler 6 inches from heat. Combine softened butter and mustard. Spread the toasted bread with mustard butter. Cut sliced ham into smaller pieces to process. Grind the ham in your food processor. Spread the toast with ground ham. Arrange steamed asparagus spears on top of the layer of ham. Top each toast with a few grinds of black pepper and a mound of fontina cheese. Return toasts to hot oven under broiler and cook toasts until cheese melts and lightly browns at edges. Arrange ham and asparagus toast on a platter and serve.

TOAD-IN-THE-HOLE

Steps:

• Preheat an oven to 400 degrees F.
• Lightly butter a medium well-seasoned cast iron skillet. Put the sausage in the skillet, and bake until almost cooked, about 15 minutes.
• Meanwhile, whisk the flour, sugar, and salt together in a medium bowl. In another bowl, whisk the eggs, milk, and mustard until blended. Whisk the liquid ingredients into the dry, just until you have a slightly lumpy thin batter.
• Carefully, pour the batter over the partially cooked sausages and continue to bake until the batter puffs and is crispy, and brown, about 25 to 30 minutes more.
• Serve the Toad-in-the-Hole, hot, in the skillet with more mustard on the side.

TOAD IN THE HOLE

Steps:

• Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.
• Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.
• Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.
• While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.
• While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.
• When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.
• Serve with extra gravy.

HAM AND ASPARAGUS FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
• While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
• Toss pasta and asparagus with sauce and serve immediately.

ASPARAGUS HAM DINNER

Steps:

• Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.

TOAD IN A HOLE

Steps:

• Preheat a large skillet to a high heat.
• With a small biscuit cutter remove centers from bread. Butter slices on one side only. Grill bread until lightly toasted. Crack an egg into each bread hole (be careful not to break the yolk). Season with salt and pepper to taste. Lay 1 slice of cheese on each egg and then the bread rounds. Cook until eggs are cooked to your desired consistency.

TOAD-IN-THE-HOLE

Steps:

• Heat oven to 450 degrees. Place sausages in a baking dish about 9 inches square by 3 inches deep. Rub sausages with oil, and oil bottom and sides of pan as well. Bake until lightly browned, about 15 minutes.
• Meanwhile, whisk together milk, eggs and salt in a mixing bowl, and set aside. When sausages are nearly ready, add flour to milk mixture and mix until smooth.
• Transfer sausages to a plate and set aside. Pour just enough batter into hot pan to cover the bottom. Return to oven and bake until batter is set, about 5 minutes. Arrange sausages evenly across top of batter, and quickly pour in rest of batter.
• Return pan to oven and bake until batter billows up around sausages and has a crusty top, about 25 minutes. Cut into squares and serve immediately, because the crust will sink as it cools.

CHEESY HAM AND ASPARAGUS BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
• Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
• Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.

HAM & ASPARAGUS CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside., In a large skillet, saute the chopped onion in butter until tender. Combine the flour, thyme and pepper; gradually whisk in milk and broth until smooth. Add milk mixture to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice., Drain noodles; add the ham, parsley, sauce and asparagus. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with fried onions and cheese., Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5-10 minutes longer or until golden brown.

HAM & ASPARAGUS TOAD-IN-THE-HOLE

Steps:

• Heat oven to 220C/200C fan/gas 7. Cook the asparagus spears in boiling salted water for 2 mins, drain and set aside on kitchen paper.
• Pour the oil into a 37cm x 26.5cm shallow roasting tin and place in the oven to heat up. Whisk the eggs, flour, milk and 150ml cold water together until smooth, or whizz in a food processor. Season and stir in the herbs.
• Wrap each asparagus spear in a piece of ham. Arrange them in the hot roasting tin and pour over the batter. Bake for 20 mins, or until risen and golden. Serve with a crunchy green salad.

ELSA'S HAM AND ASPARAGUS TOASTS

Steps:

• Holding 1 spear at each end snap off the tough stem of asparagus. Use this spear as a guide line to trim the bundle with a sharp knife. Simmer asparagus in salted boiling water 3 minutes. Drain and run under cold water. Cut asparagus to fit the size of the toasts.
• Toast 8 thick slices of farmhouse style bread under a preheated broiler 6 inches from heat. Combine softened butter and mustard. Spread the toasted bread with mustard butter. Cut sliced ham into smaller pieces to process. Grind the ham in your food processor. Spread the toast with ground ham. Arrange steamed asparagus spears on top of the layer of ham. Top each toast with a few grinds of black pepper and a mound of fontina cheese. Return toasts to hot oven under broiler and cook toasts until cheese melts and lightly browns at edges. Arrange ham and asparagus toast on a platter and serve.

SHEET-PAN HAM, ASPARAGUS AND HASSELBACK POTATOES

Steps:

• Preheat the oven to 425˚ F. Melt the butter with the garlic, thyme sprigs and a large pinch each of salt and pepper in a small saucepan over medium heat; remove from the heat and let sit 10 minutes.
• Meanwhile, make the ham: Stir together the fig jam, brown sugar, mustard, vinegar and Worcestershire sauce in a small bowl until the sugar dissolves; set aside. Score lines in a crosshatch pattern, 1 inch apart, into the top and sides of the ham; loosely wrap in a large sheet of heavy-duty foil, pouring 1/4 cup water over the ham before sealing. Transfer to a rimmed baking sheet.
• Make the potatoes: Cut a thin sliver from one long side of a potato so that it sits flat; position cut-side down between the handles of two wooden spoons. Using a sharp knife, make cuts in the potato 1/8 inch apart, stopping when your knife hits the spoon handles (do not cut all the way through). Repeat with the remaining potatoes. Arrange on the baking sheet with the ham, drizzle with half of the garlic butter and season generously with salt and pepper. Bake 40 minutes.
• Open the foil and brush the ham with two-thirds of the fig glaze (leave the foil open). Drizzle the potatoes with the remaining garlic butter. Bake until a thermometer inserted into the center of the ham reaches 145˚ F, the glaze is browned and the potatoes are very tender when pierced with the tip of a knife, 30 to 40 more minutes.
• Make the asparagus: Toss the asparagus with the olive oil, shallot, 1/2 teaspoon salt and a few grinds of pepper. Brush the ham with the remaining glaze. Push the potatoes to one side of the baking sheet and sprinkle with the cheese. Spread the asparagus in the open space on the baking sheet. Continue baking until the ham glaze is sticky, the cheese on the potatoes is melted and the asparagus is tender, 10 to 15 minutes. Let the ham rest 10 minutes, then slice. Sprinkle the potatoes with the thyme leaves and chives. Serve with rolls.

TOAD IN THE HOLE

Steps:

• Preheat oven to 375.
• Butter both sides of bread, so that none shows thru.
• Use potted meat to form a levy around outside of one side of the bread.
• Lay flat, levy side up on ungreased cookie sheet.
• break one egg on top of each piece of bread.
• Salt and pepper to taste.
• Bake 30 to 40 minutes until eggs are cooked hard.
• Top with homemade breakfast gravy.
• enjoy.

TOAD IN THE HOLE

Steps:

• Preheat oven to 400F degrees.
• Mix flour, egg (beaten), salt, milk and herbs to make batter.
• I usually use basil and bay but it is up to you.
• If the sausage is peppery or has a strong sage flavor you may want to use less herbs in the batter.
• Cook sausage until done either in skillet or in a flameproof casserole dish on stove.
• Place sausage in casserole dish (if not already there) and add batter.
• Bake for about 30 minutes or until bread rises.

TOAD IN THE HOLE

Steps:

• Pre-heat oven to 425 (220 C/ Gas 7).
• Place butter and sausages in a 10" x 12" roasting pan.
• Cook for 10 minutes, or until they are done to your liking.
• Sift the flour into a bowl.
• Break in the egg.
• Gradually add half the milk, beating to form a smooth batter.
• Pour in the remaining milk and beat until quite smooth.
• Alternatively, add the flour, milk and egg to a blender or food processor and blend until smooth.
• Pour the batter into the roasting pan and bake for 40-45 minutes, until the batter is well risen and golden.

TOAD IN THE HOLE

Steps:

• Cut a 3-in. hole in the middle of the bread and discard. In a small skillet, melt the butter; place the bread in the skillet. , Place egg in the hole. Cook for about 2 minutes over medium heat until the bread is lightly browned. Turn and cook the other side until egg yolk is almost set. Season with salt and pepper.

TOAD-IN-THE-HOLE

Steps:

• Sift the flour and salt into a bowl. Form a well in the middle with the back of a wooden spoon and put eggs in it with a little of the milk. Amalgamate flour and liquid slowly by stirring from the center. Add the rest of the milk. (This batter can also be mixed in a food processor or blender.)
• Preheat the oven to 425 degrees.
• Put a large oblong baking pan in the oven with the fat. Be sure to use a clear, flavored fat, not the stale contents of a muddied dripping bowl.
• Stiffen the sausages, well pricked, in a pan of simmering water for 5 minutes. Drain. Watch the pan of fat in the oven to make sure it does not burn; take it out as soon as it begins to smoke.
• Run a layer of batter over the base of the pan. It should set slightly and make a bed for the stiffened sausages. Pour in the rest of the mixture and return to the hot oven for 30 minutes or so. The pudding should be puffed up and succulent, 90 percent crisp outside, and no unpleasant semiliquid dough.

TOAD IN THE HOLE - TRADITIONAL

Steps:

• Sift flour and salt into a bowl.
• Add beaten egg, along with some of the milk; beat for a minute or two.
• Add remaining milk.
• Place the batter mixture into the refrigerator for an hour or so to get really cold.
• Preheat oven 420 degrees Fahrenheit (210 degrees Celsius).
• Use a medium roasting dish and place oil in the pan.
• Heat in the oven until the oil is really hot; if you flick a spot or two of water in the oil and it really sizzles then it is hot enough.
• Quickly pour in all the batter and add the sausages, spaced a bit apart.
• Cook for 30 to 40 minutes .
• Lovely served with fresh vegetables of your choice and a gravy. I often freeze gravy to use with this type of dish.