SCALLOPED POTATOES AND HAM
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h35m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.
- Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.
- Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.
STOMPARATO (STAMPEDE)
This is very easy to make and came from My Nu-Na who was the sloppiest cook you ever met, but we could never conquer her flavor.
Provided by Pokerfreak Russo
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put in baking dish.
- (Glass or otherwise).
- Cover and bake and 375 for 1 hour and remove cover to brown.
- It even taste better the next day, as flavor really gets in.
- Oh, Don't forget to have lots of Italian Bread on hand.
- This is a receipe that comes from our old Italian family that my No-Na made.
SHRIMP SCAMPI RISOTTO-STUFFED TOMATOES
Entertaining? Just double this recipe for your next get-together.
Provided by Silvana Nardone
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. In a small mixing bowl, stir together the cereal, 2 teaspoons of the parsley and half of the chopped garlic.
- Cut the tops off the tomatoes and reserve. Carefully scoop out the tomato pulp, leaving the tomatoes intact, and place in a medium mixing bowl. Stir in the shrimp, rice, vermouth, if using, lemon zest, olive oil, remaining chopped garlic, remaining 2 tablespoons parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Place the tomato cups in a baking dish and fill evenly with the rice mixture. Top generously with the crumb mixture and drizzle with olive oil; top with the tomato tops. Bake until the rice is cooked through, about 1 hour. Serve warm or chilled.
Nutrition Facts : Calories 179.9, Fat 4.9 grams, SaturatedFat 0.7 grams, Cholesterol 86.1 milligrams, Sodium 388 milligrams, Carbohydrate 18 grams, Fiber 1.5 grams, Protein 13.6 grams, Sugar 0.2 grams
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