Kentucky Hot Brown Bake Recipes

Steps:

• Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add egg to thicken sauce, but do not allow to boil.
• Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
• For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately.

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter. Stir in flour until smooth; gradually stir in milk and bouillon. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat; set aside., Place toast on a baking pan. Top each with 2 slices turkey; spoon sauce over turkey. Top each with cheese and tomato. Bake, uncovered, until lightly browned, 25-30 minutes. Sprinkle with bacon.

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.

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.

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.

Steps:

• Preheat oven to 350°. Without separating rolls, cut the package of rolls in half horizontally; arrange bottom halves in a greased 11x7-in. baking pan. Spread mayonnaise evenly across the bottom halves. Top each with turkey, bacon, pimientos, Gruyere and Parmesan cheese. Replace top halves of rolls. , In a small skillet, melt butter over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Whisk in brown sugar, Worcestershire sauce and garlic powder. Cook and stir until sugar is dissolved; drizzle over sandwiches., Cover and bake 25 minutes. Uncover; bake until golden brown, 5-10 minutes longer.

Steps:

• Heat butter over medium heat. Add flour and whisk, slowly cooking for about 4-5 minutes. Whisk in cram and milk and continue to heat. Whisk in cheese, slowly, until melted. SEason with salt and pepper. Simmer for about half an hour (sauce will be thick).
• Quarter the toast and place in 6" ramekins, or any oven-safe dish. Top with turkey and tomatoes. Cover with the sauce (be generous, it's good!). Bake at 400 degrees for 10 minutes or so.
• Garnish with bacon slices and serve hot.