Garlicky Ham And Swiss Recipes

Steps:

• Preheat the oven broiler. Melt the butter in a medium nonstick skillet over medium heat. Add the shallot and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until soft, about 5 minutes. Remove from the heat and cool. Reserve the skillet for cooking the frittata.
• Meanwhile, whisk the half-and-half and eggs together in a medium bowl with 1/4 teaspoon salt and a few grinds of pepper until smooth. Add the cooled shallots, cheese, parsley and chives and stir to combine.
• Heat the reserved skillet over medium heat. Pour the egg mixture into the skillet and stir a few times. Cook, undisturbed, until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set, about 5 minutes more. Remove from the oven and let stand for 5 minutes. Slide the frittata out onto a large plate or cutting board. Cut into wedges and sprinkle with more chives and serve warm or room temperature with a green salad if desired.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rinse ham and pat dry with paper towels; arrange ham cut-side down in a shallow roasting pan.
• Make 20 incisions with the point of a knife all over the ham; stuff one garlic clove into each incision.
• Press whole cloves into the ham.
• Cover ham with aluminum foil.
• Bake in the preheated oven for 1 hour and 20 minutes.
• While ham is baking, mix pineapple juice, brown sugar, dry mustard, and ginger in a bowl.
• Remove foil from ham. Pour pineapple juice glaze over ham.
• Return ham to oven uncovered and continue baking until glaze thickens, about 45 minutes more. Baste ham every 15 minutes.
• Allow ham to rest 5 to 10 minutes. Remove garlic and whole cloves before slicing.

Steps:

• In a greased 13x9-in. baking dish, layer half the noodles, ham and cheese. , In a large bowl, combine the soup, sour cream, green pepper and onion; spread half over the top. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

Steps:

• Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.
• In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.
• On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Spread 1 tablespoon mustard across the middle of the dough. Sprinkle with 1/4 cup Swiss cheese. Fold the bottom third of the dough over the cheese, then sprinkle another 1/4 cup Swiss cheese, 1/3 cup ham and 2 tablespoons chives over the folded part. Fold the top third of the dough over the cheese, ham and chives. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips.
• One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle.
• Repeat with the remaining 3 pieces of dough and the remaining mustard, cheese, ham and chives, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
• Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with smoked sea salt. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Combine the cream of mushroom soup, white wine, and water in a large bowl. Stir in the cooked egg noodles, ham, and Swiss cheese. Pour the mixture into the prepared baking dish. Sprinkle the dry stuffing mix over the dish. Bake uncovered until the casserole is bubbling and browned, about 30 minutes.