Lean But Not Mean Hot Brown Casserole Food

HOT BROWN

Steps:

• Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.
• Make the sauce: Add the onion to the skillet and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
• Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the sauce and top with the tomato. Add the turkey to the skillet with the remaining sauce and toss to coat. Divide the turkey among the bread, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.
• Crumble the bacon over the sandwiches. Sprinkle with the parsley.

HOT BROWN TURKEY CASSEROLE

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook until slightly thickened, 6-8 minutes. Remove from heat., In a small bowl, lightly beat egg. Gradually whisk in 1/2 cup sauce. Slowly return all to the pan, whisking constantly. Add 1/2 cup Parmesan cheese, salt and pepper. Cook and stir until thickened. (Do not allow to boil.), In a greased 13x9-in. baking dish, layer 6 toast slices and turkey; pour sauce over top. Sprinkle with paprika, bacon and remaining 1/4 cup Parmesan cheese., Bake until heated through, 20-25 minutes. Top with tomatoes and parsley. Cut remaining toast slices in half diagonally; serve on the side.

HOT BROWN CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Place bread cubes in the bottom of a 2-quart casserole.
• Top with diced turkey and set aside.
• To make sauce: Melt butter in a large stockpot set over medium-low heat.
• Whisk in the flour, salt and pepper.
• Whisk hard to create a smooth, lump-free paste.
• Continue to cook and stir for about 5 minutes, or until flour barely begins to brown.
• Slowly whisk in half-and-half.
• Slowly whisk in heavy whipping cream.
• Slowly whisk in milk.
• Continue to cook and stir until mixture bubbles.
• Add cheese; remove from heat and stir until cheese is melted and mixture is smooth.
• Pour sauce over bread and turkey.
• Add topping before baking.
• To make topping: Sprinkle bacon and tomatoes on top of sauce.
• Top with shredded Parmesan cheese.
• Bake 20 to 25 minutes, or until the casserole is hot and bubbly.

THE BROWN HOTEL'S HOT BROWN SANDWICH CASSEROLE

Steps:

• Melt the butter in a large saucepan.
• Add flour stirring to make a roux; cook 2 to 3 minutes.
• Thoroughly beat eggs; beat into milk.
• While stirring, very slowly add milk mixture to butter mixture.
• Stir in parmesan cheese.
• Cook until mixture thickens, but do not boil.
• This will take 30 to 45 minutes.
• Mixture should heavily coat the back side of a large spoon.
• Remove from heat.
• Fold in whipping cream and add salt and pepper to taste.
• Trim crust from bread edges.
• Toast 10 slices in a regular toaster or place in pan under broiler till golden.
• Do both sides.
• Reserve remaining bread slices.
• Line the bottom of a 9x13x2-inch casserole with 6 slices of toast.
• Place the remaining 4 slices of toast in a 8x8x2-inch pan.
• (If you can place all in one pan then do so.).
• Top with slices of turkey.
• Cover with sauce, dividing the sauce between the two casseroles.
• Spread all of the sauce over the turkey.
• Sprinkle with remaining parmesan cheese and paprika.
• Place in a pre-heated 350 degree oven for 15 minutes or till golden brown.
• While casserole is baking, fry bacon till crisp; drain on paper.
• towels.
• When cooled, break into bits.
• Toast remaining slices of bread.
• Cut in on a diagonal.
• When casserole is done, place toasted bread around outer edge, point side up.
• Garnish top of casserole with bacon bits and diced tomatoes.
• Sprinkle with chopped parsley.
• Serve while hot.

LEAN (BUT NOT MEAN) HOT BROWN CASSEROLE

Steps:

• Melt margarine in a saucepan.
• stir in flour to make a roux.
• gradually whisk in milk and boullion.
• cook for five minutes, stirring constantly.
• Remove from heat and set aside.
• put toast in a greased 13x9 inch pan.
• layer turkey on toast.
• spoon on sauce.
• add cheese, bacon and tomatoes.
• bake on 350 degrees for 30 minutes.

HOT BROWN CASSEROLE

Steps:

• Preheat oven to 400. While preheating, toast the bread cubes for 10 minutes on a cookie sheet.
• Fry the bacon pieces. Grease a casserole dish.
• Make the sauce - melt the butter, whisk in the flour, add liquid. Once thickening, add cheese, then drained pimentos and Tabasco if using.
• Toss toasted bread cubes with 1 cup of sauce, then layer in bottom of casserole dish. Spread the turkey pieces on top and pour the sauce over.
• Cover with tomato slices and bacon pieces.
• Bake until bubbly 20-30 minutes.

KENTUCKY BROWN CASSEROLE

Steps:

• Preheat oven to 300 degrees.
• Melt butter in skillet. Stir in flour. Gradually add milk and bouillon; cook until thickened. Add cheese. Stir until cheese is melted; remove from heat.
• Put toast in flat baking dish. Put turkey and ham on toast. Spoon cheese sauce over meat.
• Bake 10 minutes.
• Top with bacon and tomato slices; bake 5 minutes more.
• Sprinkle with Parmesan and paprika before serving.

"HOT BROWN" CASSEROLE

Steps:

• For the tempeh bacon: Slice the tempeh lengthwise into sixteen to twenty pieces and lay them in a 9 by 13-inch (23 by 33-centimeter) baking dish. In a small bowl, combine the soy sauce, liquid smoke, and hot sauce, then pour over the tempeh. Marinate for 15 to 30 minutes. Much of the liquid will be absorbed.
• Carefully and working in batches if necessary, melt 2 tablespoons of the butter in a large skillet over medium heat and cook the tempeh bacon until very dark and crispy, 4 to 5 minutes per side. (I flip them using two forks so they don't break.) add butter to the pan as needed. Remove from the skillet and place on a wire rack to cool.
• For the "hot brown" casserole: Preheat the oven to 350 degrees F (175 degrees C).
• Coat the tomatoes with 2 teaspoons of the oil and season with salt and pepper. Place the tomatoes cut sides up on a parchment paper-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes.
• While the tomatoes are cooking, put the remaining 2 teaspoons oil in a saute pan and heat over medium heat until hot. Add the turkey substitute and sear until golden brown, 5 to 6 minutes. Set aside.
• To make the Mornay sauce: Warm the milk over medium-low heat in a small saucepan. Put the butter in a medium saucepan and melt over medium heat. When the butter is melted, add the flour and stir continuously so the roux doesn't scorch, about 2 minutes. Whisk the warm milk into the roux, stirring continuously so lumps don't form. Increase the heat and bring to a boil, then lower the heat to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the Gouda and the banana peppers and stir until the cheese is melted. Remove from the heat and season with salt and pepper. When the tomatoes are done, remove them from the oven and increase the oven temperature to 400 degrees F (200 degrees C).
• You are now ready to assemble the dish. Distribute the bread cubes evenly in the bottom of an 8-inch (20-centimeter) square casserole dish. Layer in the substitute turkey pieces. Pour the Mornay sauce over the top and then top with the tomato halves. Sprinkle with the Parmesan and tempeh bacon slices. Bake on the top rack of the oven until golden brown and bubbly, about 20 minutes. Remove from the oven and let it set up for 10 minutes before serving.

CAJUN MARTINI

Steps:

• First, make the jalapeno vodka: cut the whole pepper lengthwise in half, then crosswise into 1/4-inch-thick slices. Drop pepper slices and seeds into vodka bottle and replace cap. Let stand at least 1 hour, but flavor will be strongest after 6 hours. Keep refrigerate, if desired, for future use.
• Once jalapeno vodka is ready, place 1/2 cup jalapeno vodka and remaining ingredients (except for garnish) in pitcher or cocktail shaker. Stir or shake gently, then strain into 2 martini glasses. Garnish with sliced jalapeno.

BARBIE'S HOT BROWN CASSEROLE

Steps:

• In a large saucepan melt butter. Add flour stirring to make a roux. Cook 2 to 3 minutes.
• Thorougly beat eggs, beat in the milk.
• While stirring, slowly add the milk/egg to the butter mixture.
• Stir in 3/4 cup Parmesean cheese. Cook until mixture thickens but does not boil. This will take about 30 to 40 minutes. Mixture should heavily coat spoon. Remove from heat.
• Fold in whipping cream and add salt and pepper to taste.
• Trim crust from bread. Toast in a regular toaster.
• Line the bottom of a 9x13 casserole pan and a 8x8 casserole pan. Usually 6 slices for the 9x13 and 4 slices for the 8x8.
• Top with slices of turkey.
• Cover with the sauce, dividing the sauce between the 2 dishes. If using one large casserole dish the spread all of the sauce over the turkey.
• Sprinkle with the remaining Parmesean cheese and paprika.
• Place in pre-heated 350 degree oven for 15 minutes or until golden brown.
• While casserole is baking fry and crumble bacon or use pre cooked bacon bits.
• Toast remaining slices of bread. Cut in half diagonally.
• After removing the casserole from the oven placed toasted bread around the outer edge "point side up".
• Garnish with the bacon bits and diced tomatoes and sprinkle with chopped parsley.
• Serve while hot. Serves 8.