Ham Strip Potato Green Pepper Stir Fry Rollups Food

LEFTOVER HAM -N- POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir potatoes into ham mixture; transfer to the prepared baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
• Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
• Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
• Pour sauce over ham and potatoes.
• Sprinkle bread crumbs atop casserole.
• Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

HAM AND PEPPERS STIR FRY WITH SWEET AND SOUR SAUCE

Steps:

• Prepare the sauce by first stirring cornstarch with about 2 or 3 tbs.of the chicken broth in a small bowl.
• When the cornstarch is dissolved and smooth, stir in the remaining sauce ingredients and set aside.
• Brown ham in 1/3 of butter over moderately high heat in a skillet or wok until it begins to brown.
• Remove and set the ham aside.
• Melt another 1/3 of the butter in the skillet or wok and sauté the onions.
• When they start to soften and turn translucent, add the peppers and the final 1/3 of the butter.
• When the onions have somewhat browned, add the ham and the pineapple, juice and all.
• Stir the sauce until smooth again (since the cornstarch tends to settle) and pour into skillet or wok.
• Increase heat and stir until the sauce begins to bubble.
• Reduce heat and stir for a minute or two until the cornstarch is fully cooked; if too thick, thin with a little water or broth.
• Serve over steamed rice as soon as possible. I like to sprinkle some dried hot red pepper flakes over it; I love hot food and this gives the dish some zing!

QUICK HAM STIR-FRY

Steps:

• In large wok, heat oil over medium high heat.
• Add celery, onion, and green pepper; stir-fry 2 minutes or until crisp-tender.
• Add ham, garlic powder and pepper; stir fry 3 to 4 minutes.
• Add rice and soy sauce; stir fry 3-4 minutes or until thoroughly heated.
• Serve with additional soy sauce, if desired.

HAM STRIP POTATO GREEN PEPPER STIR FRY ROLLUPS

Steps:

• In large frying pan, heat 1 tblsp oil, add the ham strips, brown slightly. Make sure you "stir fry". Lift out on paper towel covered plate.
• Heat 1 tblsp. oil, add green pepper and onion strips, stir fry until pepper is tender but still a little crisp, onions translucent. Lift out on another paper towel covered platter.
• Heat 1 tblsp oil, add hashbrowns and brown.
• Turn over a few times so they are tender inside but crisp on the outside.
• Lift out on a paper towel covered platter.
• Sprinkle the seasonings evenly over the pepper onion stir fry and the hashbrowns.
• Wrap the tortillas in a large dish towel.
• Warm them in microwave for about 2 minutes.
• Place ham strips, then potatoes, then peppers and onions in tortilla, Add a dollup of sour cream and or lime garlic salsa, roll up. You can roll up and each person can add their sour cream or salsa also. Do this procedure 8 times.
• Refrigerate and heat covered in the microwave or serve immediately.
• Serve with sliced avocados.

LOUISIANA GREEN BEAN ROLLUPS

Steps:

• I dont know about measurements. This stupid recipe wont do right, it calls for 2 reg sized cans of green beans.
• Open bacon and separate into strips( you can halve these lengthwise). Open green beans and drain.
• Pinch up enough brown sugar to fill fingertips, and rub onto bacon (Sugar layer will be slightly thick).
• Place enough green beans ( about an inch thick. I'm not sure of the amount with french cut, I just eyeball it. with whole green beans, you should only use about 4 or 5) onto the end of sugared bacon strips and roll.
• Seal with a toothpick. Place seam side down on cookie sheet. Pour syrup over rolls.
• Cook at about 400 degrees( or higher, your preference) until bacon is cooked through and rolls are candied.

SWEET PEPPER SLAW

Steps:

• In a large bowl, combine shredded cabbage, red onion, and red, yellow and green peppers.
• Add vinegar, oil, salt and pepper.
• Toss to coat.
• Refrigerate until ready to serve.

STIR-FRY PEPPERS AND ONIONS

Steps:

• Slice onion thin; put garlic through press and mince ginger; stir fry in hot oil in large skillet for one minute.
• Cut peppers in strips; add to skillet and stir fry about 5 minutes, until crisp-tender.
• Add soy sauce, vinegar and pepper and cook another minute. Serve.

HAM TORTILLA ROLL-UPS

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.

SWISS CHICKEN AND HAM ROLLUPS

Steps:

• Mix chicken, 1/3 cup soup, and onion in a bowl.
• Spoon 1/4 cup chicken and soup mixture into a ham Slice and roll up and secure with a toothpick.
• Spread rice in a shallow glass 1 1/2 quart microwave dish.
• Place rolled ham slices on top of rice.
• Mix remaining soup, sour cream or yogurt, and milk.
• Pour over Ham Rolls.
• Place in microwave and cook on high for 8-9 minutes.
• Sprinkle with Swiss Cheese and Paprika let stand for 5 minutes.

CORNED BEEF, POTATO & GREEN PEPPER HASH

Steps:

• In large saucepan, bring water to a boil.
• Add potatoes and salt. Return to a boil and cook 5 minutes then drain well.
• Melt 1 tablespoon butter in large nonstick skillet over medium-high heat; add onion and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally.
• Place in large bowl. Add beef, potatoes, milk and parsley to onion mixture and mix lightly.
• Combine wine and mustard then stir into beef mixture and mix well.
• Wipe out skillet with paper towel; heat over medium heat until hot. Add remaining butter. Add beef mixture, pressing down firmly.
• Cook 15 minutes or until browned, turning several times.
• Season with salt and pepper to taste.

STIR-FRIED TOFU AND PEPPERS

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.