BAKED ARTICHOKES WITH GORGONZOLA AND HERBS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.
- Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.
- Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.
CHEESY HAM AND MUSHROOM STRATA
Make this ham-and-cremini strata even more flavorful with a little Parmesan and a lot of Swiss cheese.
Provided by Food Network Kitchen
Time 9h20m
Yield 4-6
Number Of Ingredients 10
Steps:
- Butter a 9-by-13-inch baking dish.
- Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
- Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
- On the day of baking, preheat the oven to 325 degrees F.
- Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
HAM 'N' CHEESE STRATA
Our daughter wouldn't mind if I made this Ham 'n' Cheese Strata every weekend! I do prepare it for each holiday, serving it alongside fresh cinnamon buns and a fruit salad. -Marilyn Kroeker, Steinbach, Manitoba
Provided by Taste of Home
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- Arrange six slices of bread in the bottom of a greased 13x9-in. baking dish. Top with ham and cheese. Cover with remaining bread. , In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and cayenne. Stir in onion and green pepper; pour over all. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Pour butter over bread; sprinkle with cornflakes. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 375 calories, Fat 19g fat (11g saturated fat), Cholesterol 197mg cholesterol, Sodium 1081mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 23g protein.
CREST CAFE GORGONZOLA, ARTICHOKE AND HAM STRATA
This is a great breakfast/brunch casserole that is lovely for a Mother's Day brunch, New Year's Day Brunch, or other gathering. Serve with fresh fruit and your favorite beverage. Easily made ahead--just assemble the night before and refrigerate overnight. In the morning just pop into the oven and bake for about 1 hour plus a few minutes more, until hot. From the local paper.
Provided by BecR2400
Categories Breakfast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Butter a 9-by-13-inch baking pan.
- In a large bowl, whisk together milk and oil.
- Add bread cubes and let sit for 10 to 15 minutes, until bread has absorbed most or all of the liquid.
- In another bowl, whisk together heavy cream, eggs, salt and pepper.
- Add the gorgonzola.
- In a single layer, place half of the soaked bred cubes into baking pan.
- Top with half of the ham, half of the artichoke hearts and half of the Jack and parmesan cheeses.
- Repeat the layering.
- Pour the cream and egg mixture over the layers.
- Lightly sprinkle the top of the casserole with grated parmesan cheese.
- Bake, uncovered, for 1 hour or until set.
Nutrition Facts : Calories 648, Fat 51, SaturatedFat 26.9, Cholesterol 277, Sodium 2087.2, Carbohydrate 13.2, Fiber 3.5, Sugar 4.5, Protein 35.9
GOAT CHEESE, ARTICHOKE, AND SMOKED HAM STRATA
Categories Egg Breakfast Brunch Bake Kid-Friendly Goat Cheese Ham Winter Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.
- Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend.
- Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture. (Can be made 1 day ahead. Cover; chill.)
- Bake uncovered until firm in center and brown around edges, about 1 hour.
ARTICHOKE AND HAM STRATA
Nothing but rave reviews when I've made this! I tend to put in a little more cheese and mix it up with Havarti and play with other ingredients like mushrooms, but straight from the recipe is superb, as well! Makes for a great dish if you're entertaining for brunch- just make sure you plan ahead! The Cooking Light editors recommend at least 8 hours (or overnight) to let the dish sit in the fridge.
Provided by VNess
Categories Breakfast
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Arrange muffin pieces, crust sides down, in an 8-inch square baking dish coated with cooking spray; drizzle with butter.
- Arrange ham and next 4 ingredients (ham through garlic) over muffin pieces.
- Combine nutmeg and remaining ingredients in a bowl; stir well with a whisk. Pour over muffin mixture. Cover; chill 8 hours or overnight.
- Bake in oven preheated to 375 for 50-55 minutes, or until set. Let it rest for 10 minutes and serve warm.
Nutrition Facts : Calories 275.5, Fat 8.7, SaturatedFat 4.1, Cholesterol 127.5, Sodium 874.4, Carbohydrate 27.9, Fiber 4.6, Sugar 8.6, Protein 22.4
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