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Andalusian Ham With Noodles
Publication date: 04/13/2005
Yield: Makes 6 servings
Ingredients:
12 ounces egg noodles or fettuccine
1 tablespoon olive oil
1 small red onion, thinly sliced
2 cups slivered cooked ham
1 can (14 1/2 ounces) chicken broth
zest and juice of 1 orange
1 tablespoon sherry vinegar
2 teaspoons cornstarch
1 cup pitted green olives, coarsely chopped
1/2 cup chopped smoked almonds
chopped parsley
Heat a stockpot of water to a boil; cook noodles according to package directions. Drain. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion; cook, stirring, until lightly browned, about 8 minutes. Add ham; cook, stirring, 2 minutes. Add broth, zest and orange juice.
Mix vinegar and cornstarch in small bowl; stir into skillet. Cook until slightly thickened, 1 minute. Stir in olives and almonds. Place pasta in serving bowl; pour sauce over. Toss to mix; sprinkle with parsley.
Preparation time: 20 minutes; cooking time: 20 minutes
Per serving: 415 calories; 19 grams fat; 4 grams saturated fat; 75 milligrams cholesterol; 42 grams carbohydrate; 20 grams protein; 863 milligrams sodium; 4 grams fiber
-- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper
Angel Biscuits
Publication date: 09/25/2002
Yield: Makes roughly 2 dozen biscuits, depending on size of biscuits.
Ingredients:
1 package dry yeast
2 to 4 tablespoons warm water
5 cups all-purpose flour
8 to 10 tablespoons sugar, to taste
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
2 cups buttermilk
melted butter
Dissolve yeast in warm water until the yeast begins to bubble, about 10 minutes. Sift flour, sugar, baking powder, baking soda and salt together in a large mixing bowl.
Cut in shortening, until the mixture resembles very coarse cornmeal. Stir in yeast mixture and buttermilk. Cover and place in refrigerator overnight.
Roll dough out 1/2 inch thick on a floured board; cut biscuits to desired size. Brush tops with melted butter and place on a lightly greased baking sheet. Allow to rise for several hours.
Bake at 400 degrees until lightly golden, 12 to 15 minutes. Cool on wire racks or serve slightly warm. Biscuits freeze well, baked or unbaked, and the dough will keep in the refrigerator for five days.
Tester Laura Reiley's comments: "These are ethereally light and airy, with a nice, crumby exterior, perfect with butter and jam and equally delicious with a slice of ham in the middle.
"If you plan to use these with sweet condiments such as jam, the 10 tablespoons of sugar is reasonable; otherwise, cut the sugar down to 5 or 6 tablespoons.
"I chose to make rather small biscuits, using a juice glass to cut them out, but the dough works equally well with larger biscuit shapes. The finished biscuits keep a day or two if sealed in an airtight tin."
Baked Glazed Ham
Publication date: 04/04/2007
Yield: Serves 15 to 20
Ingredients:
1 fully cooked whole ham, about 16 to 20 pounds, preferably bone-in
BASIC FRUIT GLAZE:
2 to 3 cups water, chicken stock or apple cider
1 1/2 cups of your favorite marmalade, jam or preserves
1/2 teaspoon ground cloves
1/2 cup packed light-brown sugar
1 cup dried bread crumbs or gingersnaps (optional)
Preheat oven to 325 degrees. Trim away any skin from the ham and trim external fat to about 1/4 to 1/2 inch. Lay ham fat-side up in a sturdy roasting pan filled with 1/4 inch of water. Place a rack low enough in the oven so that the ham does not touch the roof of the oven.
Roast ham for 2 to 3 hours, about 10 minutes per pound. At 2 hours, begin monitoring internal temperature with an instant-read thermometer. When temperature reaches 130 degrees, it is time to apply glaze. (If you don't want to apply a glaze, continue cooking until temperature reaches 135 degrees to 140 degrees, transfer to carving board, tent loosely with foil if desired, and let rest 30 minutes before carving.)
Once the ham reaches an internal temperature of 130, remove it from oven. Turn up the oven to 425 degrees. Pour more water, chicken stock or apple cider into the bottom of a roasting pan to a 1/2 -inch depth. Score the surface of the ham in a crisscross diamond pattern.
Mix the marmalade, jam or preserves with the cloves and brown sugar. Spoon the glaze generously over the ham. Apply the bread crumbs, if using, over the ham, pressing them with your hands.
Bake another 5 to 10 minutes, until the surface has browned and become crusty. Remove ham, let rest and prepare sauce, if desired.
Per serving (based on 20 servings, with ham sauce): 492 calories, 55 grams protein, 18 grams fat, 6 grams saturated fat, 27 grams carbohydrate, trace fiber, 174 milligrams cholesterol, 158 milligrams sodium
--From "Bruce Aidells's Complete Book of Pork" with Lisa Weiss
Cheesy Ham 'n' Noodles
Publication date: 09/07/2005
Yield: Serves 2
Ingredients:
3/4 cup uncooked noodles/pasta
2 tablespoons butter (divided use)
1 tablespoon all-purpose flour
2/3 cup milk
1/2 cup cubed process cheese (like Velveeta)
2 cups cubed fully cooked ham
1/2 cup frozen peas, thawed
2 tablespoons dry bread crumbs
1/4 teaspoon dried parsley flakes
Cook the noodles according to package directions. While the noodles cook, melt 1 tablespoon of butter in a saucepan; stir in flour until smooth. Gradually add milk and bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in cheese until melted.
Drain noodles, and add them, along with the ham and peas, to the cheese sauce. Pour into a 3-cup baking dish coated with nonstick cooking spray. Melt the remaining butter; toss with bread crumbs and parsley.
Sprinkle over the top; bake, uncovered, at 350 degrees for 30 to 35 minutes or until heated through.
Per serving: 698 calories; 58 grams protein; 31 grams fat; 16 grams saturated fat; 45 grams carbohydrate; 4 grams fiber; 187 milligrams cholesterol; 684 milligrams sodium
- From "Cooking for 2" magazine
Chicken Cordon Bleu
Publication date: 04/07/2004
Yield: Makes 4 main-dish servings
Ingredients:
1 teaspoon margarine or butter
4 small skinless, boneless chicken breast halves (1 pound)
1/2 cup fat-free chicken broth
2 tablespoons balsamic vinegar
1/8 teaspoon coarsely ground black pepper
4 thin slices cooked ham (2 ounces)
4 thin slices part-skim mozzarella cheese (2 ounces)
5- to 6-ounce bag prewashed baby spinach
In nonstick 12-inch skillet, melt margarine over medium-high heat until hot. Add chicken and cook 5 minutes. Reduce heat to medium and turn chicken over. Cover and cook until chicken is golden-brown and just loses its pink color throughout, about 5 minutes longer.
Increase heat to medium-high. Stir in broth, vinegar and pepper; cook, uncovered, 1 minute. Remove skillet from heat; top each chicken breast with a slice of ham, then a slice of cheese. Cover skillet until cheese melts, about 3 minutes.
Arrange spinach on large platter; top with chicken breasts and drizzle with pan sauce.
Per serving: about 210 calories; 34 grams protein; 5 grams carbohydrate; 6 grams total fat (3 grams saturated); 62 milligrams cholesterol; 560 milligrams sodium
Analysis courtesy of AP
Chicken With Prosciutto and Taleggio
Publication date: 06/27/2007
Yield: Serves 4
Ingredients:
4 boneless, skinless chicken-breast halves
1/4 teaspoon salt
freshly ground pepper
4 ounces Taleggio cheese, cut into 4 slices
8 slices prosciutto or ham
1/2 cup seasoned bread crumbs
Heat oven to 375 degrees. Spray an 11-inch-by-7-inch baking dish with cooking spray. Pound chicken breasts to 1/4 -inch thick. Season chicken all over with the salt and pepper to taste. Place 1 slice of the cheese and 2 slices of the prosciutto on bottom half of each chicken breast; fold top half over to cover cheese and prosciutto.
Place chicken breasts in baking dish; top with bread crumbs. Bake until chicken is no longer pink and cheese has melted, 30 to 35 minutes.
Total time: 40 minutes
Per serving: 328 calories, 14 grams fat, 7 grams saturated fat, 115 milligrams cholesterol, 10 grams carbohydrate, 39 grams protein, 968 milligrams sodium, 1 gram fiber
Corned Beef Hash
Publication date: 12/21/2005
Yield: Serves 6
Ingredients:
2-pound piece of corned beef, preferably from the bottom round (see note)
3 whole cloves
1 medium yellow onion, peeled
2 large carrots, peeled, chopped into large pieces
2 bay leaves
8 whole black peppercorns
3 russet potatoes, cubed into 1/2-inch pieces
6 tablespoons heavy cream
salt and freshly ground pepper to taste
3 tablespoons unsalted butter
2 medium yellow onions, peeled, chopped into 1/2-inch pieces
6 large poached eggs
Rinse the corned beef under cold water to remove brine; place corned beef in a large pot. Insert the cloves into the onion and add to the pot along with the carrots, bay leaves and peppercorns. Add enough water to cover ingredients.
Bring to a boil, cover and reduce heat to a low simmer. Cook on low for 2 hours or until meat is very tender, skimming occasionally.
Remove beef from the pot, reserve. Remove and discard onions, carrots and the bay leaves; reserve the liquid.
Bring reserved cooking liquid to a high simmer and add cubed potatoes. Cook potatoes until they are just cooked through when pierced with a knife, about 12 minutes to 15 minutes. Drain.
When beef is cool enough to handle, shred into pieces using a fork.
In a large bowl, add the potatoes, shredded corned beef and heavy cream; mix well. Season to taste with salt and freshly ground black pepper. Corned beef can be salty so add salt sparingly.
Melt butter in a large, well-seasoned cast-iron skillet over medium heat. Add the onions and saute until the onions are translucent and brown around the edges, about 5 minutes.
Add the hash mixture and press down with a spatula to evenly distribute hash in the skillet. Lower the heat to medium-low and allow hash to form a crust, about 8 minutes to 10 minutes. If the bottom seems to be browning too quickly, lower the heat a bit.
Flip hash, flatten again and allow to cook undisturbed for another 8 minutes. Flip hash one last time, flatten and cook until the cream has cooked away, about 8 minutes.
At this point the hash should be compressed with a crispy crust on the outside and tender inside. Serve hash from the skillet and top each serving with a poached egg.
Note: Traditionally, the meat used in hash was left over from the previous night's dinner but any meat can be used. Try roast beef, corn beef, roast chicken, turkey, ham, sausage, lamb or even game. Have leftover salmon, bluefish or trout? These fish make fabulous hash. Shred, cube or flake your choice of meat or fish. Precooked corned beef from a deli can be substituted but will not be as flavorful as cooking your own.
Per serving: 646 calories; 36 grams protein; 45 grams fat; 18 grams saturated fat; 23 grams carbohydrate; 3 grams fiber; 395 milligrams cholesterol; 1,874 milligrams sodium
--From Stacey Zier, A Great Dish Cooking Studio, Annapolis
Crab Soup at Cross Street Market
Publication date: 10/25/2006
Yield: Serves 12 to 15
Ingredients:
4 quarts water
5 cups peeled tomatoes or 2 cans (28 ounces each) tomatoes
1 can (8 ounces) tomato sauce
2 bay leaves
1/2 cup pearl barley
1/2 cup chopped parsley
1 tablespoon Chesapeake seasoning (Old Bay)
3 stalks celery, diced
1 large onion, chopped
2 ham hocks
1 beef bone
salt and freshly ground black pepper to taste
8 live blue crabs, cleaned and quartered, backs reserved (see note)
1/2 head cabbage, chopped
2 medium potatoes, peeled and diced
4 cups fresh or frozen mixed vegetables, such as diced carrots, cut-up green beans, corn kernels, shelled peas and lima beans, in any combination
2 pounds claw crab meat, picked over
Combine the water, tomatoes, tomato sauce, bay leaves, barley, parsley, Chesapeake seasoning, celery, onion, ham hocks, beef bone, salt and pepper in a large soup pot. Bring to a boil, reduce the heat and simmer for 1 hour.
Add the crabs and backs. Continue cooking for another 30 minutes.
Add the cabbage, potatoes and mixed vegetables. When the vegetables are tender, remove the ham hocks and pick the meat off the bone. Return the picked meat to the soup. Discard the bay leaves and backs.
Add the claw meat and simmer 10 minutes longer. Serve at once.
Note: Blue crabs used in soup recipes are usually whole blue crabs that are female or too small for steaming. To prepare crabs for use in a soup, drop the crabs into a pot of boiling water and allow to cook for 5 minutes. Rinse in cold water until cool enough to handle. Remove top shell of crabs, reserving shells for soup, as they add flavor to the soup as it cooks. Clean the body of the crab by removing the gills and innards. Break the crabs into quarters, and they are ready for use in a soup.
Per serving (based on 15 servings): 234 calories, 31 grams protein, 2 grams fat, trace saturated fat, 23 grams carbohydrate, 5 grams fiber, 118 milligrams cholesterol, 819 milligrams
--From "Cooking With John Shields," by John Shields
Dan Wecker's Braised Collard Greens with Chestnuts
Publication date: 12/19/2007
Yield: Serves 4 as a side dish
Ingredients:
4 strips bacon, chopped
1 small onion, diced
1 ham hock
2 pounds collard greens, washed twice and chopped
2 tablespoons maple syrup
2 tablespoons sherry or red-wine vinegar
1/2 cup white wine
1 1/2 cups chicken stock
a pinch each: crushed red pepper, white pepper and Sazon seasoning
1 cup peeled, whole chestnuts
Preheat the oven to 350 degrees. Crisp bacon in a heavy pan and add onion. Cook until the onion is clear. Add all the other ingredients except the chestnuts, and cook covered in the oven for 1 hour and 15 minutes. After the first half-hour, add the chestnuts.
Per serving: 266 calories, 11 grams protein, 5 grams fat, 1 gram saturated fat, 46 grams carbohydrate, 8 grams fiber, 10 milligrams cholesterol, 330 milligrams sodium
Courtesy of Dan Wecker, chef/owner of the Elkridge Furnace Inn
English Muffin with Ham and Shredded Cheese
Publication date: 01/03/2007
Yield: Serves 1
Ingredients:
1 whole-grain English muffin, cut in half
2 thin slices reduced-fat deli ham
4 tablespoons shredded mozzarella cheese
Whole-grain English muffins are a versatile breakfast vehicle, with fewer calories than many bagels.
Set broiler on high and place a slice of ham and 2 tablespoons cheese on each half of the English muffin. Broil for 2 to 3 minutes, until cheese melts. Put the halves together and go.
Per serving: 254 calories, 19 grams protein, 8 grams fat, 4 grams saturated fat, 28 grams carbohydrate, 4 grams fiber, 34 milligrams cholesterol, 866 milligrams sodium
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