HAM AND CHEESE KOLACHE
If kolaches (pronounced ko-LOSH-e) were invented in America, they would most likely be called puffs. The tasty treats, however, were invented as wedding pastries in Czechoslovakia and have held their name for hundreds of years. Americans have developed a taste for kolaches-as evidenced by the annual Kolache Festivals in Burleson County, Texas. The festival (held every September) includes a bake show which draws entries from across Texas. Generally, the kolache is considered a dessert with various fruit or nut fillings. The versatility of kolache, however, is demonstrated by this savory version for Ham and Cheese Kolache. A Ham and Cheese Kolache is a soft, rounded, Parmesan-laced roll, baked golden brown and topped with pieces of hearty ham anchored in melted cheese and Dijon mustard. This recipe has a full flavor and can be a meal unto itself.
Provided by Steve P.
Categories Breakfast
Time 3h15m
Yield 16 Kolaches, 16 serving(s)
Number Of Ingredients 14
Steps:
- Ham and Cheese Filling: In a bowl, combine 1 cup diced ham, 1/2 cup shredded Swiss cheese, 1/4 cup grated Parmesan cheese, and 2 tablespoons Dijon mustard.
- Stir to blend well.
- Refrigerate until ready to use.
- For Egg Glaze: In a small bowl, combine 1 egg white and 1 tablespoon water.
- Beat lightly to blend.
- For kolaches:In a large bowl, combine 1 cup flour, cheese, sugar, undissolved yeast, and salt.
- Heat water and butter until very warm (120º to 130ºF).
- Gradually add to flour mixture.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add egg and 1 cup flour; beat 2 minutes at high speed.
- Stir in enough remaining flour to make a soft dough.
- Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
- Cover; let rest 10 minutes.
- Divide dough into 16 equal pieces; shape each into a ball.
- Cover; let rest 15 minutes.
- Place balls on greased baking sheets 2 inches apart.
- Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside.
- Fill with Ham and Cheese filling.
- Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Brush surface of dough with Egg Glaze.
- Bake at 375ºF for 15 minutes or until done.
- Remove from sheets; serve warm.
- Refrigerate leftovers.
- BAKING TIP:When you use two baking sheets or pans in the same oven, be sure to stagger them.
- Heat rises and stacking one pan directly above another causes the bottom pan to bake faster than the top.
- Bakers should also rotate the sheets (top to bottom and bottom to top) and turn the sheets 180 degrees (back to front) halfway through baking.
HAM AND CHEESE CROQUETTES
Provided by Claire Robinson
Categories appetizer
Time 20m
Yield 8 (2-inch) croquettes
Number Of Ingredients 6
Steps:
- In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
- Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
- Cook's Note: This recipe doubles easily if you have enough leftover potatoes.
VINCE'S HAM-AND-CHEESE CROQUETTES
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 20 croquettes
Number Of Ingredients 17
Steps:
- Melt the butter in a small saucepan over medium heat. Add the onion; cook until soft, about 5 minutes. Add 1/2 cup flour, the cayenne pepper and 1/2 teaspoon salt; cook, stirring with a wooden spoon to make a dry, stiff mixture, about 3 minutes. Gradually whisk in the milk to make a smooth paste. Stir until the batter forms a ball, about 3 more minutes.
- Remove from the heat; stir in the ham, cheese and thyme. Spread the mixture evenly into a greased 8-inch square baking pan. Cool, then refrigerate until firm, at least 45 minutes and up to 1 day.
- Meanwhile, make the pea sauce: Bring 3 cups water and the garlic to a boil in a saucepan. Add the peas; cook until thawed, 30 seconds. Drain, then transfer the peas and garlic to a blender. Add the broth and lemon zest; puree until smooth. Season with salt and pepper and set aside.
- Heat about 3 inches of oil to 340 degrees in a saucepan over medium-high heat. Place the remaining 1/4 cup flour, the eggs and the saltine crumbs in 3 separate shallow dishes. Cut the chilled dough into 20 4-inch-long croquettes. Dredge each in flour, then dip in the eggs, letting the excess drip off, and roll in the saltines.
- Fry the croquettes in the oil in batches until golden brown. Drain on a paper-towel-lined plate. Season with salt and serve with the pea sauce.
HOUSTON HAM AND CHEESE KOLACHES
This recipe is not EXACTLY like they have around here, but I am working on it. This will give you a really good idea of what we bring home from a donut shop in and around Houston. These breakfast treats come from the Czech immigrants who settled the Texas Hill Country (between Houston and Austin and around Austin), and frequently come in a fruit type (dimpled and filled, like a danish) that is also available up North, and meat (which apparently doesn't exist anywhere else but around here in Texas). Ham and cheese has always been one of my favorites. The amount of flour you use will greatly depend on whether you are making this in or around Houston right before or after a rainstorm, as I always seem to; or if you are making it someplace with a normal, low level of humidity. Start the sponge the night before.
Provided by CraftScout
Categories Yeast Breads
Time 2h45m
Yield 32 kolaches, 8 serving(s)
Number Of Ingredients 11
Steps:
- SPONGE: Mix together yeast and 2 cups of flour. Add the rest of the sponge ingredients. Mix with spoon until thoroughly combined and then put in your refrigerator overnight. (this time is not in the cook time).
- The next morning, stir the sponge lightly and add the salt. Begin adding flour until it forms into a dough ball. If there is little humidity, this could be as little as one cup. If you are here in Houston, I usually end up putting in a couple and then kneading another half cup.
- Once you have a doughball, Let it rest for 20 minutes.
- Knead for 10 minutes on a lightly floured surface, adding flour as needed. The dough should be very easy to knead, fairly loose.
- Place kneaded dough into a bowl, lightly oiled and turn dough so that it is covered with oil. Let it rise until doubled in size, about an hour. Meanwhile, mix together ham and cheese.
- Punch down dough.
- Divide into 32 small balls (divide in half, then divide in half again, and again, etc.). Take each ball and flatten with your hand to a 3" circle. Place one tablespoon ham and cheese mixture into the center of each circle and close into a ball, twisting the opening closed. Make sure the opening is well sealed, or the kolaches will burst open in the oven.
- Place filled balls seam side down onto greased cookie sheets (I use 2). Cover and let rise again for half an hour. Meanwhile, preheat your oven to 375 degrees F.
- Brush kolaches with melted butter. Bake for 12-15 minutes, or until golden colored. You don't want these to get brown, or they will be too dry. Just golden, like biscuits or dinner rolls.
- Baked kolaches can be frozen, thawed, and reheated in the microwave.
Nutrition Facts : Calories 574.9, Fat 33, SaturatedFat 19, Cholesterol 149.3, Sodium 548.6, Carbohydrate 45.7, Fiber 1.7, Sugar 6.8, Protein 23.4
HAM CROQUETTES
A delicious croquette recipe, made with ham, onions, & cheese. It is so good & tastes just like I remember my mom's!
Provided by BARNETTBUNCH
Categories Appetizers and Snacks Meat and Poultry Pork
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes.
- Transfer contents of skillet to a large bowl. Stir in ham, Cheddar cheese, and 1 1/2 cups of bread crumbs. Beat 3 eggs; stir into ham mixture. Sprinkle with salt and pepper. Using your hands, make golf ball-size balls out of the ham mixture.
- Heat vegetable oil in a large skillet over medium heat. Spread remaining bread crumbs onto a plate. In a large bowl, beat 1 egg; stir in water. Dip balls into egg mixture, and roll in bread crumbs. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up grease.
Nutrition Facts : Calories 347.3 calories, Carbohydrate 26.5 g, Cholesterol 125.7 mg, Fat 17.6 g, Fiber 1.7 g, Protein 20.5 g, SaturatedFat 7.5 g, Sodium 978 mg, Sugar 4.3 g
HAM & CHEESE CASSEROLES
I got this recipe from my mother and love it because it's easy and I've usually got the ingredients on hand. It freezes well, so I can have an extra ham and cheese casserole handy for when guests show up. Everyone always likes it; there are never leftovers. -Jan Schoshke, Brookville, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 casseroles (8 servings each).
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large bowl, combine ham, soup, beans and milk. Drain pasta; pour over ham mixture and toss to coat. Transfer to 2 greased 13x9-in. baking dishes., Drizzle each with butter; sprinkle with cheese. Bake, uncovered, 25-30 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40--45 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 470 calories, Fat 21g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 1786mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.
HAM QUICHE
A simple and delicious ham and cheese quiche that's good any time!
Provided by Eric
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place pie crust on a cookie sheet.
- Beat eggs together in a mixing bowl. Add milk, Cheddar cheese, ham, butter, chives, and salt; mix well. Pour into the pie crust.
- Bake in the preheated oven for 35 minutes. Increase oven temperature to 400 degrees F (200 degrees C) and bake until top is slightly browned, about 10 minutes.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 10.5 g, Cholesterol 138.4 mg, Fat 25.7 g, Fiber 0.2 g, Protein 17.2 g, SaturatedFat 11.6 g, Sodium 729.5 mg, Sugar 3.1 g
HOUSTON HAM AND CHEESE KOLACHES
This recipe is not EXACTLY like they have around here, but I am working on it. This will give you a really good idea of what we bring home from a donut shop in and around Houston. These breakfast treats come from the Czech immigrants who settled the Texas Hill Country (between Houston and Austin and around Austin), and frequently come in a fruit type (dimpled and filled, like a danish) that is also available up North, and meat (which apparently doesn't exist anywhere else but around here in Texas). Ham and cheese has always been one of my favorites. The amount of flour you use will greatly depend on whether you are making this in or around Houston right before or after a rainstorm, as I always seem to; or if you are making it someplace with a normal, low level of humidity. Start the sponge the night before.
Provided by CraftScout
Categories Yeast Breads
Time 2h45m
Yield 32 kolaches, 8 serving(s)
Number Of Ingredients 11
Steps:
- SPONGE: Mix together yeast and 2 cups of flour. Add the rest of the sponge ingredients. Mix with spoon until thoroughly combined and then put in your refrigerator overnight. (this time is not in the cook time).
- The next morning, stir the sponge lightly and add the salt. Begin adding flour until it forms into a dough ball. If there is little humidity, this could be as little as one cup. If you are here in Houston, I usually end up putting in a couple and then kneading another half cup.
- Once you have a doughball, Let it rest for 20 minutes.
- Knead for 10 minutes on a lightly floured surface, adding flour as needed. The dough should be very easy to knead, fairly loose.
- Place kneaded dough into a bowl, lightly oiled and turn dough so that it is covered with oil. Let it rise until doubled in size, about an hour. Meanwhile, mix together ham and cheese.
- Punch down dough.
- Divide into 32 small balls (divide in half, then divide in half again, and again, etc.). Take each ball and flatten with your hand to a 3" circle. Place one tablespoon ham and cheese mixture into the center of each circle and close into a ball, twisting the opening closed. Make sure the opening is well sealed, or the kolaches will burst open in the oven.
- Place filled balls seam side down onto greased cookie sheets (I use 2). Cover and let rise again for half an hour. Meanwhile, preheat your oven to 375 degrees F.
- Brush kolaches with melted butter. Bake for 12-15 minutes, or until golden colored. You don't want these to get brown, or they will be too dry. Just golden, like biscuits or dinner rolls.
- Baked kolaches can be frozen, thawed, and reheated in the microwave.
Nutrition Facts : Calories 574.9, Fat 33, SaturatedFat 19, Cholesterol 149.3, Sodium 548.6, Carbohydrate 45.7, Fiber 1.7, Sugar 6.8, Protein 23.4
HAM AND CHEESE CROISSANTS
The amount of ham and cheese inside these croissants might seem a tad skimpy, but resist the urge to add more. The extra moisture from the filling can make the interior soggy and affect how the dough rises, so rest assured it's more than enough to flavor these savory pastries. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz's step-by-step video on YouTube.)
Provided by Claire Saffitz
Categories pastries, project
Time 4h
Yield 10 croissants
Number Of Ingredients 6
Steps:
- Arrange racks in the upper third and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment for the pastries.) Line two rimmed baking sheets with parchment paper and set aside.
- Let the dough sit for 5 minutes at room temperature. Unwrap (save the plastic wrap for proofing) and place on a very lightly floured surface. If the dough has shrunk during chilling, roll it out again to a slab that's 16 inches long and 15 inches wide. Dust off any excess flour.
- Use a wheel cutter to trim 1/2 inch of dough from all four sides, straightening and squaring them off, creating a slab that's 15 inches long by 14 inches wide. Using a ruler, cut the slab lengthwise into 5 equal strips each measuring 3 inches wide. Cut each strip in half crosswise, creating 10 rectangles.
- Working with one rectangle of dough at a time, cover one half with a slice of ham, folding it as needed to leave a 1/2-inch border along the short side. Then, top with 1/2 ounce (2 tablespoons) of the cheese. Roll the dough into a snug spiral, starting at the end with the ham and cheese, then transfer the spiral to one of the prepared baking sheets, resting it on the seam. Repeat with the remaining dough, ham and cheese, dividing between the sheets and spacing evenly. Very loosely cover with plastic wrap so the pastries have some room to expand.
- Open the oven and stick your hand inside: It should be humid but not hot, as the water in the skillet will have cooled. You want the pastries to proof at 70 to 75 degrees (any hotter and the butter will melt, leading to a denser pastry). Gently place the baking sheets inside the oven on the two racks and let the pastries proof until they're doubled in size, extremely puffy and jiggle delicately on the baking sheet, 2 to 2 1/2 hours.
- When the pastries are proofed, remove the baking sheets from the oven and carefully uncover them. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
- In a small bowl, stir the yolks and heavy cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush the surfaces of each pastry with the yolk mixture. Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks and continue to bake until the pastries are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.
HAM & CHEESE CHICKEN ROLLUPS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, ham, provolone cheese, flour, eggs, breadcrumb, broccoli floret, olive oil, salt, pepper
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C)
- Cut about ¾ of the way through the chicken horizontally, making sure not to cut through the other side. Flip the chicken open and flat.
- Lay a sheet of plastic wrap on top of the chicken and pound it flatter using a pot or a pan. Remove the plastic wrap.
- Season with the salt, pepper, and garlic powder, rubbing the seasoning in evenly. Lay 2-3 slices of ham over the chicken, followed by 4 slices of provolone cheese.
- Carefully roll the chicken up.
- Transfer the flour, eggs, and breadcrumbs into 3 separate bowls.
- Dip the chicken roll into the flour, tapping off any excess, and then into the egg, followed by the breadcrumbs. Place on a baking sheet
- Add the broccoli to the baking sheet, mixing it with the olive oil, salt, and pepper. Make sure to save a little oil to drizzle on top of the chicken.
- Bake for 20 minutes.
- Slice, then serve!
- Enjoy!
Nutrition Facts : Calories 671 calories, Carbohydrate 70 grams, Fat 24 grams, Fiber 7 grams, Protein 41 grams, Sugar 4 grams
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