Deviled Ham Recipe Rachael Ray Recipe For Shrimp

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3-SALAD CHEF'S SALAD PLATE



3-Salad Chef's Salad Plate image

The great thing about this three-in-one recipe is you don't have to choose your favorite, you can have them all. Each of these has a unique flavor from the tangy kick of sour cream and horseradish in the beef salad, the spicy and sweet of the cayenne and pickle relish in the deviled ham, to the mustard and salty capers in the chicken rillette. There's something for everyone to love.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 33

1/2 cup sour cream
2 round tablespoons prepared horseradish, Gold's preferred brand
1/2 lemon, juiced
About 2 teaspoons Worcestershire sauce, Lea and Perrins preferred brand
A handful chives, finely chopped
A handful dill, finely chopped
1 1/2 teaspoons (1/2 a palm full) coarse black pepper
About 1 pound deli roast beef, leftover roast, pot roast or steaks
Watercress or arugula, to serve
1 pound deli sliced prosciutto cotto (cooked ham)
2 small ribs celery with leafy tops
1/2 red onion
2 cloves garlic
2 tablespoons thyme
1 tablespoon cayenne pepper sauce, Frank's Red Hot preferred brand, plus more to taste
About 1 tablespoon Worcestershire sauce
About 2 round tablespoons yellow mustard
3 tablespoons good-quality pickle relish, Wickle's preferred brand
Gem romaine or Bibb lettuce, to serve
1 pound cooked rotisserie chicken PLUS all the fat and drippings from its container
2 small ribs celery
1 large shallot
1 large clove garlic, crushed
4 sprigs tarragon
Salt and pepper
1/2 lemon
2 round tablespoons Dijon mustard
Gem romaine or Bibb lettuce
About 2 tablespoons nonpareil (small) capers
Chopped cornichons, for serving
8 slices white sandwich bread, Pepperidge Farm preferred brand
4 store-bought hard-boiled eggs, Eggland's Best in pouch preferred brand
3/4 to 1 pound cheese, 2 rounds of aged goat cheese, Fontina val d'Aosta or Comte, or cheeses of choice

Steps:

  • Gather your ingredients.
  • For the beef salad: In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.
  • For the deviled ham: Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10 to 12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chopped celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.
  • For the chicken salad: Preheat broiler.
  • Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and Dijon mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.
  • To serve: Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toasts from corner to corner. Quarter the eggs lengthwise. Cut cheese into portions.
  • Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.

HOMEMADE DEVILED HAM SPREAD



Homemade Deviled Ham Spread image

I searched for a recipe for this on this site and couldn't find one, so I winged it and it turned out very nicely. I had to make a second batch to take to the New Year's Eve party because the first batch disappeared. A great way to use leftover ham from holiday dinner to make a great spread for hearty crackers or rye toast points. Also good as a sandwich.

Provided by furusob

Categories     Salad     Beef and Pork Salad Recipes     Ham Salad Recipes

Time 15m

Yield 16

Number Of Ingredients 12

1 ½ cups cubed cooked ham
3 tablespoons mayonnaise
2 teaspoons prepared mustard
5 drops hot pepper sauce
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon celery salt
½ teaspoon ground black pepper
½ teaspoon paprika
1 pinch caraway seeds, or to taste
¼ cup finely chopped onion
¼ cup finely chopped celery

Steps:

  • Place ham, mayonnaise, mustard, hot pepper sauce, garlic powder, onion powder, celery salt, black pepper, paprika, and caraway seeds in a large mixing bowl. Stir to combine.
  • Use an immersion blender or food processor to puree the ingredients to your desired texture; stir in onion and celery. Chill before serving.

Nutrition Facts : Calories 53.1 calories, Carbohydrate 0.8 g, Cholesterol 8.1 mg, Fat 4.5 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 239.5 mg, Sugar 0.3 g

CREAM OF CELERY SOUP AND DEVILED-HAM TOASTS



Cream of Celery Soup and Deviled-Ham Toasts image

Heads up: Save 3 to 4 cups of this soup, once it is prepared, for a casserole dish for later in the week. (You will still yield 4 to 6 servings for this meal on top of that.)

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 4h

Yield 4 to 6 servings (plus 3 to 4 cups to reserve for Broccoli Casserole)

Number Of Ingredients 33

2 full bone-in, skin-on chicken breasts
2 carrots, coarsely chopped
2 ribs celery
1 onion, quartered, root end attached
2 cloves garlic, crushed
1 lemon, sliced
Bundle of parsley, thyme, fresh bay leaf
A few black peppercorns
Salt
1/2 stick butter (4 tablespoons), diced
1 bunch organic celery with leafy tops, chopped (6 cups)
2 onions, chopped
4 cloves garlic, chopped
Celery salt
Black pepper
1 large fresh bay leaf
2 large russet potatoes, peeled and cubed
2 medium celery roots (celeriac), peeled and cubed
6 cups chicken stock, homemade or store-bought
2 cups heavy whipping cream
Deviled-Ham Toasts, recipe follows
1/2 pound prosciutto cotto or boiled ham, coarsely chopped
2 small ribs celery from the heart of the stalk, with leafy tops, coarsely chopped
1 Fresno chile pepper, coarsely chopped (seed it if you don't want it to be too spicy; I leave the seeds in)
1/2 small red onion, coarsely chopped
A small handful flat-leaf parsley leaves
2 small cloves garlic, grated or pasted
3 tablespoons yellow mustard, such as French's
2 rounded tablespoons pickle relish
2 teaspoons hot sauce, such as Frank's Red Hot
2 teaspoons Worcestershire sauce
Rachael Ray brand Everyday Seasoning 24/7 or coarse black pepper, to taste
Toasted white bread or lower-sodium saltines

Steps:

  • For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for another use. The chicken can be stored in plastic bag in the fridge for 4 days. Strain the stock and reserve for soup.
  • For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to the pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
  • Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal.
  • Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning. Serve in shallow bowls with Deviled-Ham Toasts alongside.
  • Combine the prosciutto, celery, Fresno chile pepper, red onion, parsley, garlic, mustard, pickle relish, hot sauce, Worcestershire sauce and seasoning in a food processor and pulse until it's very, very finely chopped and well combined, almost smooth. Deviled ham stores well in the fridge for 4 to 5 days. Spread deviled ham on the toast and cut into toast points, corner to corner, or serve with saltines.

MISS LESLIE'S HAM SALAD ON BISCUITS



Miss Leslie's Ham Salad on Biscuits image

One great perk that comes along with working in and around food is that you are often surrounded by others who love to cook and eat as much as you do. Serious recipe swapping and swiping occurs as a result. Now, I don't know if Leslie makes anything of mine at home, but this recipe for her ham salad that she passed on to me one day at work is gonna be made in my kitchen, frequently!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 10m

Yield 12 ham salad biscuits, 6 servings

Number Of Ingredients 11

2 tubes, 6 pieces each, large bake-off biscuits (recommended: Pillsbury brand, from dairy aisle of market)
1 pound cooked ham from the deli, 1/4-inch thick slices, diced
3 ribs celery, from the heart, finely chopped
1/2 cup salad olives with pimento, drained, chopped
1 jalapeno pepper, seeded, finely chopped
4 scallions, finely chopped
1/4 cup chopped flat-leaf parsley - a couple of handfuls of leaves
1/3 cup mayonnaise, just enough to bind salad
3 tablespoons prepared yellow mustard
3 tablespoons dill pickle relish
Salt and black pepper

Steps:

  • Prepare bake-off biscuits to package directions, 8 to 10 minutes in the oven. Cool biscuits on wire rack.
  • Combine all remaining ingredients in a bowl and adjust seasonings, to taste.
  • Split cool biscuits and fill with Leslie's DEEELICIOUS ham salad.

RACHAEL RAY'S DEVILED HAM CROQUE MADAME



Rachael Ray's Deviled Ham Croque Madame image

This aired on today's (9-12-11) show. It looked so good I had to whip some up for lunch and share it on this website. It was quick and easy to make. Don't let the amount of ingredients intimidate you.

Provided by Gadgetsmidnight

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 lb deli ham, coarsely chopped
1 tablespoon Dijon mustard
1 teaspoon Tabasco sauce
1 teaspoon sweet paprika
3 small sprigs fresh parsley
3 tablespoons onions, grated
black pepper
2 1/2 tablespoons butter
2 tablespoons flour
1 1/2 cups whole milk
salt, to taste
pepper, to taste
nutmeg, fresh grated to taste
4 slices thick bread, white or 4 slices brioche bread
16 thin asparagus spears
2 cups gruyere cheese, grated
4 extra large eggs

Steps:

  • Preheat oven to 375°F.
  • Place ham in the bowl of a food processor with the mustard, Tabasco, paprika, parsley sprigs, grated onion and a few grinds of pepper. Process until very finely chopped and combined.
  • Melt butter in a small saucepan over medium heat. Whisk in flour and cook 1 minute. Whisk in milk and season with salt, pepper and nutmeg. Thicken to coat spoon.
  • Arrange bread on a baking sheet and spread the deviled ham evenly over the slices. Top each with 4 asparagus spears then cover with béchamel sauce and some cheese. Transfer to oven and bake until golden.
  • Cook eggs to your liking and top each sandwich with an egg. Serve with a few cornichons and extra mustard at the table.

DEVILED SMOKED HAM SPREAD



Deviled Smoked Ham Spread image

The best deviled ham on this planet. Try mixing in black olives as well! Serve on bread or toast.

Provided by RAYRIGGS

Categories     Salad     Beef and Pork Salad Recipes     Ham Salad Recipes

Time 1h

Yield 24

Number Of Ingredients 10

2 cups creamy salad dressing (such as Miracle Whip®)
1 (8 ounce) jar sweet pickle relish
1 tablespoon prepared mustard
1 teaspoon freshly ground black pepper
1 pinch salt, or to taste
3 pounds smoked ham, cut into chunks
6 hard-cooked eggs
6 green onions, chopped
1 small green bell pepper, diced
3 stalks celery, diced

Steps:

  • Stir creamy salad dressing, sweet pickle relish, mustard, black pepper, and salt in a large bowl until thoroughly blended.
  • Grind smoked ham, hard-cooked eggs, green onions, green bell pepper, and celery together into a bowl with a food grinder, spooning tablespoons of salad dressing mixture into the grinder for moisture as you work.
  • Combine the ham mixture thoroughly with the remaining salad dressing mixture; store covered in refrigerator until serving time.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 6.8 g, Cholesterol 91.4 mg, Fat 17.3 g, Fiber 0.4 g, Protein 12.3 g, SaturatedFat 4.8 g, Sodium 999.9 mg, Sugar 5.8 g

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