Easy Cheese Potato And Ham Souffl Recipes

Steps:

• - Pre-heat the oven to 180 degrees centigrade (see temperature conversions).
• - Use a food processor or a sieve to make the potatoes extremely smooth.
• - Separate the eggs.
• - Beat the egg yolks, cream, ham, cream and cheese into the potatoes.
• - Season to taste.
• - Beat the egg whites until stiff and fold into the potato mixture.
• - Spoon into a well-buttered soufflé dish or casserole and bake in the preheated oven for 30 to 35 minutes.
• - Serve immediately.

Steps:

• Preheat the oven to 400. Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minutes. Drain.
• Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl.
• Heat a 10-inch ovenproof nonstick skillet over high heat. Add 2 tablespoons olive oil, the onion and chiles and cook until browned, 4 minutes. Add the ham and cook 3 minutes. Transfer the mixture to a bowl. Add the remaining 2 tablespoons oil and the potatoes to the skillet and cook until golden, 4 minutes. Add the paprika, parsley and garlic and cook 1 minute. Transfer to the same bowl.
• Beat the egg whites, 2 tablespoons water and 1/2 teaspoon salt with a mixer until soft peaks form. Stir one-third of the whites into the yolk mixture, then gently fold in the rest. Oil the skillet, if dry, and place over medium-low heat. Add the egg mixture, cover and cook until the top just sets, 4 to 6 minutes. Top with the filling and transfer to the oven, uncovered, until set, 5 to 7 minutes.

Steps:

• Preheat the oven to 350 degrees F. Spray 4 (7-ounce) souffle dishes with nonstick spray.
• Heat the canola oil over medium-high heat in a medium saucepan. Add the flour whisking constantly for about 3 minutes, do not brown. Whisk in the warm milk until thickened, about 3 more minutes. Turn off heat and let cool slightly. Whisk in the egg yolks, then the cheese, ham (reserve 1/3 cup of the ham for the Round 2 recipe Savory Bread Pudding) and mustard. Let sit and cool slightly while beating the egg whites.
• In another bowl with an electric mixer, beat the egg whites until soft peaks. Stir 1/4 of the whites into the ham and cheese base mixture to lighten, then fold in the rest of the whites. Fill each ramekin 3/4 of the way (reserve remaining souffle batter for the Round 2 recipe Savory Bread Pudding). Bake until puffed up and lightly browned on top. 15 to 20 minutes. Remove from the oven and serve.

Steps:

• Bring potatoes and water to boil in large skillet on medium-high heat. Simmer on medium-low heat 20 min. or until potatoes are tender, stirring occasionally. (Do not drain.)
• Add remaining ingredients; stir gently. Cook until cheese is melted and mixture is heated through, stirring occasionally.

Steps:

• In a greased 13x9-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat layers. In a small bowl, whisk the eggs, milk, mustard and onion salt; pour over layered mixture. , Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: Prepare souffle as directed, omitting cornflake mixture. Cover and freeze unbaked souffle. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Prepare cornflake mixture; sprinkle over top. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.

Steps:

• Place half of the potatoes in a greased 11x7-in. baking dish. Layer with peas, ham, 3/4 cup cheese, onions and remaining potatoes. , In a bowl, whisk milk, eggs and seasonings; pour over potatoes. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 1 hour.

Steps:

• Layer ham, cheese, and bread in a buttered 3 quart casserole.
• Sprinkle with flour and dry mustard mixed together.
• Sprinkle with Tabasco sauce as desired.
• Mix milk with beaten eggs and pour over all.
• Chill at least 2 hours or overnight.
• Bake at 350° for about 1 hour or until puffy and golden on top.
• Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes, onion, garlic, Cheddar cheese, and ham in a 9x13 inch baking dish. Gently stir until well combined. Pour the cream over the potato mixture.
• Bake in the preheated oven until the potatoes are tender, about 1 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil.
• Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.