If you have a lot of leftover ham here's a menu to help use some of it. ;)
Ham Chowder, salad, crescent rolls
Jambalya (with catfish and ham) Red Beans & Rice Cornbread
Bow ties w/ sausage and tomatoes, fresh pineapple, broccoli
Pizza (Hawaiian with ham and pineapple)
Lasagna with sausage, artichokes
Breakfast for dinner – omelets in a bag (ham) biscuits with fresh strawberries
Carbonara - ham
Shredded Pork sandwiches Sweet Potato Fries and salad or beans
Chicken soup with homemade noodles (This is a new favorite of mine)
Some recipes for the above menu
Chicken soup with homemade noodles
Bow ties with sausage and tomatoes
To make it healthier I omitted the cream and did more garlic and basil for flavor
Submitted By: Linda CarolinePhoto By: ElijahPrep Time: 15 MinutesCook Time: 30 Minutes Ready In: 45 MinutesServings: 6
"Sweet Italian sausage is simmered with plum tomatoes, garlic, onion and heavy cream to create a thick, rich sauce that's served with bow tie pasta."
INGREDIENTS:
1 (12 ounce) package bow tie pasta2 tablespoons olive oil1 pound sweet Italian sausage, casingsremoved and crumbled1/2 teaspoon red pepper flakes1/2 cup diced onion 3 cloves garlic, minced1 (28 ounce) can Italian-style plum tomatoes,drained and coarsely chopped1 1/2 cups heavy cream1/2 teaspoon salt3 tablespoons minced fresh parsley
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.
Easy Italian Sausage Lasagna
Prep Time: 20 MinutesCook Time: 50 Minutes Ready In: 1 Hour 10 MinutesServings: 8
"This classic lasagna is a great meal on its own, and is made special with Bob Evans® Sausage."
INGREDIENTS:
1 pound Italian Sausage Roll1 (26 ounce) jar chunky pasta sauce1 (15 ounce) can tomato sauce1 (8 ounce) package oven ready lasagna noodles 1 (15 ounce) container ricotta cheese (or cottage cheese which is budget friendly)1 teaspoon Italian seasoning4 cups shredded mozzarella cheese1/2 cup grated Parmesan cheese
DIRECTIONS:
1. Prepare lasagna noodles Crumble and cook sausage in large skillet over medium heat until browned. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning.
2. Preheat oven to 375 degrees F. Spread 1 cup sauce into bottom of a 9x13 inch baking dish. Cover with 1 layer of noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella.
3. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.
Jay's Signature Pizza Crust
Rated:
Submitted By: JASON SHARPPhoto By: lobsterifficPrep Time: 30 MinutesCook Time: 20 Minutes Ready In: 1 Hour 50 MinutesServings: 15
"This simple pizza crust is chewy and soft, with a crispy exterior."
INGREDIENTS:
2 1/4 teaspoons active dry yeast1/2 teaspoon brown sugar1 1/2 cups warm water (110 degrees F/45degrees C) 1 teaspoon salt2 tablespoons olive oil3 1/3 cups all-purpose flour
DIRECTIONS:
1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
Spicy Baked Sweet Potato Fries
We're opting out on the taco seasoning :)
Submitted By: DRUMNWRITEPhoto By: MommyFromSeattlePrep Time: 10 MinutesCook Time: 1 Hour Ready In: 1 Hour 10 MinutesServings: 4
"These are so tasty your family won't believe they are eating healthy! Nothing this good for you should taste so good...or be this easy to cook. These are delicious plain, but may be dipped in honey mustard sauce, ketchup, or even guacamole."
INGREDIENTS:
6 sweet potatoes, cut into French fries2 tablespoons canola oil 3 tablespoons taco seasoning mix1/4 teaspoon cayenne pepper
DIRECTIONS:
1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
3. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.
Chicken Soup with Homemade Noodles
Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chicken Soup with Homemade Noodles recipe on the web!!Prep: 1 hr Cook: 1 hr 15 min _-3 1/2 pounds cut-up broiler-fryer chicken _ 1/2 cups cold water _ teaspoon salt ___ teaspoon black pepper _ medium stalk celery with leaves, cut up _ medium onion, cut up _ medium carrot, cut up _ cups water _ teaspoon chicken bouillon granules _ cup frozen green peas _ medium stalks celery, sliced (1 cup) _ medium onion, sliced _ medium carrots, sliced (1 cup) or 1 bag (8 ounces) baby-cut carrots Noodles (below) or 1 package (14 ounces) frozen noodles (2 cups) Noodles: _ eggs, beaten ___ cup milk or water _ cup all-purpose flour ___ teaspoon salt Dash of black pepper1. Remove excess fat from chicken. Place chicken in 4-quart Dutch oven. Add 4 1/2 cups cold water, salt, pepper, cut-up celery, onion and carrot. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.2. Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Skim fat from broth. Strain broth; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces.3. Return chicken and broth to Dutch oven. Stir in 4 cups water and the bouillon. Heat to boiling; reduce heat. Stir in peas and sliced celery, onion and carrots. Simmer uncovered 15 minutes.4. Make Noodles; press a few tablespoons of the batter at a time through colander (preferably one with large holes) into boiling soup. Stir once or twice to prevent sticking. Cook about 5 minutes or until noodles rise to the surface and are tender.Noodles: Mix all ingredients (batter will be thick)TO MAKE AHEAD: Cook chicken and broth one day. Refrigerate separately. The next day, skim fat from broth, and continue with Step 2.To freeze after preparing entire recipe, cool soup 30 minutes. Place in 2-quart airtight freezer container and label. Freeze no longer than 2 months. About 35 minutes before serving, remove lid from freezer container; place container upside down in 2-quart microwavable casserole. Cover and microwave on Medium (50%) 25 minutes; remove container. Break up and stir. Cover and microwave on Medium about 20 minutes longer, stirring 2 or 3 times, until hot.Joan K. shares her Recipe "When I was growing up, my mother always served chicken soup when I was sick. It is still a comforting food for me today, and I make it often for my family. I made this a make-ahead recipe by cooking the chicken and stock one day, then finishing the rest the next day."A NOTE from DR. GHOSHIron is an important mineral needed to help fight fatigue and is especially key during chemotherapy and radiation.NUTRITION FACTS: High in vitamin A; good source of fiber1 Serving: Calories 270 (Calories from Fat 70); Fat 8g (Saturated 2g); Cholesterol 140mg; Sodium 620mg; Potassium 420mg; Carbohydrate 24g (Dietary Fiber 3g); Protein 29g % DAILY VALUE: Vitamin A 80%; Vitamin C 4%; Calcium 6%; Iron 14%; Folic Acid 14%; Magnesium 10% DIET EXCHANGES: 1 Starch, 3 Very Lean Meat, 2 Vegetable, 1 Fat
Cheddar Ham Chowder
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DVO Recipe Center
Serves: 6
2 cups water
2 cups cubed peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onions
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese
1 (16-ounce) can whole kernel corn, drained
1-1/2 cups cubed fully cooked ham
In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain. Meanwhile, in a medium saucepan, melt the butter. Blend in flour. Add the milk all at once; cook and stir until thickened and bubbly. Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally.
Golden Crescent Rolls
These are soooo yummy. I saw another recipe for curry chicken crescent rolls.
recipe image
Rated: rating
Submitted By: Mike A.
Photo By: METROPHOBIA
Prep Time: 25 Minutes
Cook Time: 15 Minutes
Ready In: 3 Hours 10 Minutes
Servings: 20
"This is a great recipe for sweet, fluffy crescent rolls (kind of like a croissant but more dense)."
Ingredients:
2 (.25 ounce) packages active dry yeast
3/4 cup warm water (110 degrees F/45
degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/2 cup shortening
4 cups all-purpose flour
1/4 cup butter, softened
Directions:
1. Dissolve yeast in warm water.
2. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
3. Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
4. Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.
Omelet in a Bag
Rated:
Submitted By: maryannPhoto By: WannaBeChefPrep Time: 15 MinutesCook Time: 13 Minutes Ready In: 28 MinutesServings: 1
"Great for holidays when there are picky eaters in the crowd. Can make as many as needed or just one if you like. Got this from an internet friend. Good served with fruit and coffee cake."
INGREDIENTS:
2 eggs2 slices ham, chopped (optional)1/2 cup shredded Cheddar cheese1 tablespoon chopped onion (optional)1 tablespoon chopped green bell pepper (optional)2 tablespoons chopped fresh tomato (optional)1 tablespoon chunky salsa (optional)2 fresh mushrooms, sliced (optional)
DIRECTIONS:
1. Crack the eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag.
2. Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.
Hurry-Up Ham Carbonara
Rated:
Submitted By: Ramona ParrisPrep Time: 5 MinutesCook Time: 25 Minutes Ready In: 30 MinutesServings: 4
"This pleasing pasta from Romona Parris of Marietta Georgia will satisfy your taste buds and your pocketbook. 'Try adding frozen peas or sliced mushrooms for even more flavor,' she suggests. Priced at 96 cents a plate, it's bound to make regular appearances at your table."
INGREDIENTS:
1 (8 ounce) package angel hair pasta1 medium onion, thinly sliced1/4 cup vegetable oil1 cup cubed fully cooked ham1/2 cup chicken broth 1/4 cup stick margarine, melted2 egg yolks, beaten1/2 cup minced fresh parsley1/2 cup grated Parmesan cheese
DIRECTIONS:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion in oil. Add the ham, broth and margarine; heat through.
2. Drain pasta; add to ham mixture. Add egg yolks; cook until the eggs are completely set. Sprinkle with parsley and Parmesan cheese; toss to coat.
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