CLASSIC HOT BROWN
Looking for a classic dinner? Then check out this delicious dish made with Texas toast, turkey breast, tomatoes and bacon that are ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Set oven control to broil. In 2-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Stir in Cheddar cheese until melted. Remove from heat.
- Spray 13x9-inch pan with cooking spray. Place toast slices in pan. Top each slice of toast with 3 oz turkey, 2 slices tomato, 1/3 cup cheese sauce and 1 tablespoon Parmesan cheese.
- Broil with tops about 6 inches from heat 3 to 4 minutes or until lightly browned. Top evenly with bacon; sprinkle lightly with paprika.
Nutrition Facts : Calories 541, Carbohydrate 31 g, Fat 2, Fiber 2 g, Protein 44 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 822 mg
KENTUCKY HOT BROWNS
Steps:
- Preheat oven to 425 degrees F.
- Rub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
- Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.
- Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
- Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.
- For assembly:
- Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
- Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.
CLASSIC HASH BROWNS
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
- Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
- Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.
Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g
ORIGINAL HOT BROWN
This recipe originally came from the Brown Hotel in Louisville, KY. I have altered it based on how I have had it served in restaurants in Louisville. This is a good way to use leftover turkey from Thanksgiving and my husband looks forward to it every year.
Provided by BIKEMAMA96
Categories Meat and Poultry Recipes Turkey
Time 35m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 973.7 calories, Carbohydrate 47.8 g, Cholesterol 315.9 mg, Fat 47.3 g, Fiber 2 g, Protein 85.1 g, SaturatedFat 25.3 g, Sodium 989.9 mg, Sugar 11.8 g
"THE CLASSIC HOT BROWN" TURKEY SANDWICH"
Steps:
- To make sauce: melt margarine in a small saucepan over medium heat. Stir in flour; gradually add milk, stirring with a whisk until blended. Cook until thick (about 10 minutes), stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in sherry and remaining ingredients. Yield: 2 cups
- To make sandwiches: preheat broiler. Arrange toast in a 13 by 9-inch flameproof baking pan or baking dish. Top each toast slice with 2 ounces turkey and 2 tomato slices; sprinkle with pepper. Spoon Cheddar Cheese Sauce evenly over tomatoes, and sprinkle with bacon and paprika. Broil until lightly browned.
"HOT BROWN" CASSEROLE
Provided by Damaris Phillips
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the tempeh bacon: Slice the tempeh lengthwise into sixteen to twenty pieces and lay them in a 9 by 13-inch (23 by 33-centimeter) baking dish. In a small bowl, combine the soy sauce, liquid smoke, and hot sauce, then pour over the tempeh. Marinate for 15 to 30 minutes. Much of the liquid will be absorbed.
- Carefully and working in batches if necessary, melt 2 tablespoons of the butter in a large skillet over medium heat and cook the tempeh bacon until very dark and crispy, 4 to 5 minutes per side. (I flip them using two forks so they don't break.) add butter to the pan as needed. Remove from the skillet and place on a wire rack to cool.
- For the "hot brown" casserole: Preheat the oven to 350 degrees F (175 degrees C).
- Coat the tomatoes with 2 teaspoons of the oil and season with salt and pepper. Place the tomatoes cut sides up on a parchment paper-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes.
- While the tomatoes are cooking, put the remaining 2 teaspoons oil in a saute pan and heat over medium heat until hot. Add the turkey substitute and sear until golden brown, 5 to 6 minutes. Set aside.
- To make the Mornay sauce: Warm the milk over medium-low heat in a small saucepan. Put the butter in a medium saucepan and melt over medium heat. When the butter is melted, add the flour and stir continuously so the roux doesn't scorch, about 2 minutes. Whisk the warm milk into the roux, stirring continuously so lumps don't form. Increase the heat and bring to a boil, then lower the heat to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the Gouda and the banana peppers and stir until the cheese is melted. Remove from the heat and season with salt and pepper. When the tomatoes are done, remove them from the oven and increase the oven temperature to 400 degrees F (200 degrees C).
- You are now ready to assemble the dish. Distribute the bread cubes evenly in the bottom of an 8-inch (20-centimeter) square casserole dish. Layer in the substitute turkey pieces. Pour the Mornay sauce over the top and then top with the tomato halves. Sprinkle with the Parmesan and tempeh bacon slices. Bake on the top rack of the oven until golden brown and bubbly, about 20 minutes. Remove from the oven and let it set up for 10 minutes before serving.
ORIGINAL HOT BROWN
I think this was a sandwich that was originally on the menu at The Brown Hotel in Louisville,Ky.I first heard of it on a local news cooking segment.Here in Dallas we have premiere chef named Dean Fearing from the famous restaurant called "The Mansion on Turtle Creek". This is Chef Dean's "Texas" style Original Hot Brown.
Provided by 1 Cookin Texan 1954
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cheese sauce: Put all ingredients in a sauce pan and cook on a low heat until cheeses are melted and everything is mixed into a smooth sauce. Remember to stir often.
- Cut toast into triangles. Put into a 13x9-inch baking dish. Arrange turkey slices on toast and cover with hot cheese sauce. Top with tomato & bacon. Sprinkle with Parmesan cheese. Bake at 400 degrees until bubbly. Garnish with parsley.
Nutrition Facts : Calories 558.8, Fat 28, SaturatedFat 12.9, Cholesterol 134.6, Sodium 1105.4, Carbohydrate 36, Fiber 1.7, Sugar 1.9, Protein 39.2
HOT BROWNS (COOKING LIGHT)
Make and share this Hot Browns (Cooking Light) recipe from Food.com.
Provided by Lakerdog2
Categories Lunch/Snacks
Time 25m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat broiler.
- To prepare sauce, melt butter in a saucepan over medium heat, stir in flour, salt, paprika, and pepper.
- Cook mixture 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk. Cook 3 minutes or until thick, stirring constantly. Remove from heat.
- Add cheddar, Worcestershire, and mustard; stir with a whisk until smooth. Keep warm.
- Arrange toast on a large baking sheet, arrange turkey evenly over toast, and drizzle the sauce evenly over turkey. Top each toast slice with 1 tomato slice. Sprinkle evenly with bacon and Parmesan.
- Broil 7 minutes or until thoroughly heated and lightly browned. Serve immediately.
Nutrition Facts : Calories 438.5, Fat 19.4, SaturatedFat 7.9, Cholesterol 82.9, Sodium 818.6, Carbohydrate 31.4, Fiber 1.8, Sugar 5.4, Protein 32.8
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