Kentucky Hot Brown Bake Recipe 425

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KENTUCKY HOT BROWN BAKE RECIPE - (4.2/5)



Kentucky Hot Brown Bake Recipe - (4.2/5) image

Provided by carvalhohm

Number Of Ingredients 6

8 oz package refrigerated crescent rolls
1 pound package smoked turkey lunch meat
8 slices cooked bacon
8 slices Swiss cheese
3 Roma tomatoes, sliced thin
4 eggs, beaten

Steps:

  • Unroll the crescent dough and separate into 2 squares. Place one square in bottom of 8 inch pan that is greased or lined with parchment paper. Press dough to fit pan. Layer with half the turkey, bacon, cheese and tomatoes. Pour half the eggs over the top. Repeat the layers. Top with remaining dough squares. Pour remaining eggs over top. Bake at 350°F for 20 minutes, covered with foil. Remove foil and bake another 20 to 25 minutes. Let sit at room temp for 15 to 20 minutes before serving. Notes: You will need about an hour total to bake and let it set after baking.

KENTUCKY HOT BROWN BAKE



Kentucky Hot Brown Bake image

This bake is easy to put together, although you do need to allow time for it to bake and set a few minutes before serving. It's delicious, with gooey cheese and bacon. Everyone in the family loved this one.

Provided by ClarkeCC

Categories     High Protein

Time 1h30m

Yield 9 serving(s)

Number Of Ingredients 6

8 ounces refrigerated crescent dinner rolls
1 lb smoked turkey meat
8 slices cooked bacon
8 slices swiss cheese
3 roma tomatoes, sliced thin
4 eggs, beaten

Steps:

  • Unroll the crescent dough and separate into 2 squares.
  • Place one square in bottom of 8" pan that is greased or lined with parchment paper.
  • Press dough to fit pan.
  • Layer with half the turkey, bacon, cheese and tomatoes.
  • Pour half the eggs over the top.
  • Repeat the layers.
  • Top with remaining dough square.
  • Pour remaining eggs over top.
  • Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes.
  • Let sit at room temp for 15-20 minutes before serving.

Nutrition Facts : Calories 306.7, Fat 15.1, SaturatedFat 7, Cholesterol 158.9, Sodium 395.9, Carbohydrate 15.7, Fiber 1.2, Sugar 2, Protein 25.7

KENTUCKY HOT BROWNS



Kentucky Hot Browns image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

8 slices thick cut maple bacon
1/4 cup brown sugar
6 slices good quality white sandwich bread
3 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1 cup grated white Cheddar
1/2 cup grated Swiss cheese (recommended: Kerrygold)
Salt and freshly ground black pepper
1 roasted turkey breast, sliced 1/4-inch thick (about 12 ounces total)
1/4 cup grated Parmesan
1 cup red grape tomatoes, halved
1 cup yellow pear tomatoes, halved or quartered depending on size
2 tablespoons chiffonade basil leaves
2 teaspoons olive oil
Pinch salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the bacon out on parchment lined, rimmed baking sheet and sprinkle each slice with a thin, even layer of brown sugar. Bake until the bacon is beginning to brown and crisp, but is not completely done, about 8 to 10 minutes. It will continue to cook with the hot browns. Remove from oven and set aside.
  • Toast the bread in a toaster, until lightly browned. Cut each piece of toast diagonally into triangles and overlap 3 triangles into each of 4 individual oval-shaped baking dishes. Alternatively, hot browns can be assembled and baked on ovenproof dinner plates.
  • Mornay Sauce: In a medium saucepan over medium heat, add the butter and cook until the bubbling begins to diminish, indicating that the water in the butter is evaporating. Add the flour and stir with a wooden spoon to form a roux, cooking and stirring constantly for 2 to 3 minutes, being careful not to let the roux brown. Add the milk all at once, and continue to stir with a wooden spoon or whisk, while bringing mixture to a simmer.
  • Continue to cook until smooth and thick, using a whisk to break up any lumps that form. Turn off the heat and add the Cheddar and Swiss cheeses, stirring until melted and combined. The cheese will thicken the sauce, so additional milk may be added, if desired. Season with salt and pepper, to taste.
  • Cover the toast in each baking dish with about 1/4 cup of sauce. Then top with a layer of roasted turkey. Cover the turkey with additional sauce and put 2 strips of the bacon on top in a crisscross fashion. Sprinkle each dish with about 1 tablespoon of grated Parmesan and bake until bubbly, about 10 minutes.
  • While the hot browns are baking, combine all the ingredients for dressed tomatoes in a medium-size bowl and toss to combine.
  • During the last 2 to 3 minutes of baking, turn on the broiler to brown the tops of the hot browns. Remove from oven and serve hot, with a small dish of tomatoes on the side or piled atop the hot browns, if desired.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

KENTUCKY HOT BROWNS



Kentucky Hot Browns image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 23

4 tablespoons unsalted soft butter
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups whole milk
2 cups grated sharp white Cheddar
1/4 cup grated Parmesan
Pinch freshly ground nutmeg
Salt and freshly ground black pepper
4 large eggs
1/4 cup milk
Salt
8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie)
4 tablespoons butter
4 tablespoons vegetable oil
Egg battered bread
Roasted turkey breast, sliced into 1/4-inch thick slices
3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through
1 1/2 cups grated sharp white Cheddar
1/2 cup freshly grated Parmesan
16 thick slices slab bacon, cooked until crisp
Finely chopped fresh chives
Finely chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 425 degrees F.
  • Rub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
  • Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.
  • Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
  • Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.
  • For assembly:
  • Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
  • Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.

KENTUCKY HOT BROWN TART



Kentucky Hot Brown Tart image

Make and share this Kentucky Hot Brown Tart recipe from Food.com.

Provided by KathyP53

Categories     Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 (14 1/8 ounce) package refrigerated pie crusts
1 1/2 cups chopped cooked turkey
2 cups shredded white cheddar cheese
1/4 cup finely chopped fresh chives
6 bacon, slices cooked and crumbled
1 1/2 cups half-and-half
4 large eggs
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 plum tomatoes, cut into 1/4-inch thick slices
1/2 cup freshly grated parmesan cheese

Steps:

  • Preheat oven to 425 degrees. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12" circle. Fit piecrust into a 10" deep dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 12 minutes. Remove weights and foil from piecrust and bake 8 minutes more. Cool completely on baking sheet on a wire rack.
  • Reduce oven temperature to 350 degrees.
  • Layer turkey and next 3 ingredients in tart shell on baking sheet.
  • Whisk together half-and-half and next 3 ingredients; pour over turkey.
  • Bake at 350 for 30-40 minutes.
  • Place tomatoes in a single layer on paper towels; press tomatoes lightly with paper towels. Arrange on top of tart, and sprinkle with Parmesan cheese. Bake 10-15 minutes or until cheese is melted. Cool on baking sheet on wire rack 15 minutes.

Nutrition Facts : Calories 778.7, Fat 51.5, SaturatedFat 24, Cholesterol 232, Sodium 1070, Carbohydrate 42.2, Fiber 2.5, Sugar 3.9, Protein 35.9

ORIGINAL HOT BROWN



Original Hot Brown image

This recipe originally came from the Brown Hotel in Louisville, KY. I have altered it based on how I have had it served in restaurants in Louisville. This is a good way to use leftover turkey from Thanksgiving and my husband looks forward to it every year.

Provided by BIKEMAMA96

Categories     Meat and Poultry Recipes     Turkey

Time 35m

Yield 4

Number Of Ingredients 12

½ cup butter
½ cup all-purpose flour
3 cups milk
6 tablespoons grated Parmesan cheese
1 egg, beaten
2 tablespoons heavy cream
salt and pepper to taste
2 pounds sliced roasted turkey
1 tomato, thinly sliced
8 slices white bread, toasted
¼ cup grated Parmesan cheese
8 slices crispy bacon

Steps:

  • Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
  • Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
  • Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.

Nutrition Facts : Calories 973.7 calories, Carbohydrate 47.8 g, Cholesterol 315.9 mg, Fat 47.3 g, Fiber 2 g, Protein 85.1 g, SaturatedFat 25.3 g, Sodium 989.9 mg, Sugar 11.8 g

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