Ham Soufflé Roll Recipe 445 Food

GRAMMY TABOR'S RULE FOR HAM SOUFFLé

Steps:

• Preheat the oven to 400 degrees F. Butter the baking dish.
• Put 3 tablespoons butter and the flour in a medium saucepan and cook, stirring, until the mixture begins to brown and thicken, about 3 minutes. Remove from the heat and whisk in the milk. Bring the mixture to a simmer over high heat and cook, stirring, until thickened, 5 to 6 minutes. Set aside.
• Put the egg yolks in a large bowl. Using a 1/2-inch grinder plate attachment, feed the ham through the grinder, allowing it to fall into the bowl with the yolks. Stir in the thickened milk mixture and all but 1 tablespoon of the breadcrumbs until combined.
• Beat the egg whites to stiff peaks using an electric hand mixer, and then fold them into the ham mixture. Transfer the mixture to the baking dish. Sprinkle the top with the remaining tablespoon of breadcrumbs. Bake until firm and golden brown, about 30 minutes. Serve hot.

HAM SOUFFLé ROLL RECIPE - (4.4/5)

Steps:

• Preheat oven to 375°F. Line a 15x10x1-inch baking pan with foil, extending foil about 1 inch over edges of pan. Grease and lightly flour foil; set pan aside. In a medium saucepan, melt butter. Stir in flour and pepper. Gradually stir in milk. Cook and stir until mixture is thickened and bubbly. Cool slightly. Place egg yolks in a medium bowl; gradually stir in milk mixture. In a large bowl, combine egg whites and cream of tartar. Beat with an electric mixer until stiff peaks form (tips stand straight). Fold some of the beaten egg whites into the egg yolk mixture. Fold egg yolk mixture into the remaining beaten egg whites. Spread in the prepared baking pan. Bake about 20 minutes or until soufflé is puffed and a knife inserted in center comes out clean. Meanwhile, place a long sheet of heavy foil (about 22x18 inches) on a large baking sheet. Generously grease the foil. Immediately loosen edges of soufflé from baking pan. Invert soufflé onto the foil-lined baking sheet. Carefully peel off foil. Place ham and cheese slices in single layers on top of soufflé. Starting from a short side, use foil on baking sheet to lift and help roll up soufflé. (Don't roll the foil inside.) Use foil to lift soufflé roll into a 13x9x2-inch baking pan. Fold the foil over soufflé roll to cover; chill for 2 to 24 hours. Prepare Parsley Sauce; cover and chill for up to 24 hours. Preheat oven to 350°F. Bake soufflé roll, covered with the foil, about 45 minutes or until heated through. Meanwhile, shake sauce; transfer to a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. To serve, uncover soufflé roll. Use the foil to lift soufflé roll from pan. Using two large spatulas, transfer soufflé roll to a warm serving platter (or use foil to roll soufflé onto platter). If desired, spoon a little sauce over soufflé roll. Slice with a serrated knife and serve with the remaining sauce. If desired, garnish with snipped parsley. PARLSEY SAUCE: In a blender or food processor combine parsley, shallots and basil. Cover and blend or process until finely chopped. Add whipping cream, cornstarch, Dijon, and salt. Cover and blend or process for 10 to 20 seconds or until mixture is slightly thickened. Be careful not to over blend or you will end up with butter.

HAM AND CHEESE SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Spray 4 (7-ounce) souffle dishes with nonstick spray.
• Heat the canola oil over medium-high heat in a medium saucepan. Add the flour whisking constantly for about 3 minutes, do not brown. Whisk in the warm milk until thickened, about 3 more minutes. Turn off heat and let cool slightly. Whisk in the egg yolks, then the cheese, ham (reserve 1/3 cup of the ham for the Round 2 recipe Savory Bread Pudding) and mustard. Let sit and cool slightly while beating the egg whites.
• In another bowl with an electric mixer, beat the egg whites until soft peaks. Stir 1/4 of the whites into the ham and cheese base mixture to lighten, then fold in the rest of the whites. Fill each ramekin 3/4 of the way (reserve remaining souffle batter for the Round 2 recipe Savory Bread Pudding). Bake until puffed up and lightly browned on top. 15 to 20 minutes. Remove from the oven and serve.

HAM AND CHEESE PAN SOUFFLE

Steps:

• Preheat the oven to 400. Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minutes. Drain.
• Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl.
• Heat a 10-inch ovenproof nonstick skillet over high heat. Add 2 tablespoons olive oil, the onion and chiles and cook until browned, 4 minutes. Add the ham and cook 3 minutes. Transfer the mixture to a bowl. Add the remaining 2 tablespoons oil and the potatoes to the skillet and cook until golden, 4 minutes. Add the paprika, parsley and garlic and cook 1 minute. Transfer to the same bowl.
• Beat the egg whites, 2 tablespoons water and 1/2 teaspoon salt with a mixer until soft peaks form. Stir one-third of the whites into the yolk mixture, then gently fold in the rest. Oil the skillet, if dry, and place over medium-low heat. Add the egg mixture, cover and cook until the top just sets, 4 to 6 minutes. Top with the filling and transfer to the oven, uncovered, until set, 5 to 7 minutes.

EASY CHEESE, POTATO AND HAM SOUFFLé

Steps:

• - Pre-heat the oven to 180 degrees centigrade (see temperature conversions).
• - Use a food processor or a sieve to make the potatoes extremely smooth.
• - Separate the eggs.
• - Beat the egg yolks, cream, ham, cream and cheese into the potatoes.
• - Season to taste.
• - Beat the egg whites until stiff and fold into the potato mixture.
• - Spoon into a well-buttered soufflé dish or casserole and bake in the preheated oven for 30 to 35 minutes.
• - Serve immediately.

HAM AND CHEESE SOUFFLE

Steps:

• Layer ham, cheese, and bread in a buttered 3 quart casserole.
• Sprinkle with flour and dry mustard mixed together.
• Sprinkle with Tabasco sauce as desired.
• Mix milk with beaten eggs and pour over all.
• Chill at least 2 hours or overnight.
• Bake at 350° for about 1 hour or until puffy and golden on top.
• Serve immediately.

CHEESE & HAM SOUFFLéD OMELETTE

Steps:

• Mix most of the cheese with the ham or gammon, egg yolks, mustard, herbs and some seasoning. Whisk egg whites until stiff. Using a rubber spatula, gently fold the whites into the yolk mixture until evenly mixed.
• Heat a splash of olive oil in a small non-stick frying pan. Pour mixture into the pan and cook for 4 mins until the underside is set and browned. Sprinkle over the remaining cheese and grill for 2 mins until cheese is bubbling and golden.

DOUBLE-CHEESE HAM SOUFFLE

Steps:

• Place half of the bread cubes in a greased 13x9-in. baking dish. Layer with ham, cheeses and remaining bread cubes. , In a large bowl, whisk together the eggs, milk and seasonings; pour over the top. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Combine the cornflakes and butter; sprinkle over casserole. , Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.