Ham Cheese Strata With Sun Dried Tomatoes Recipes

HAM & CHEESE STRATA WITH SUN-DRIED TOMATOES

Steps:

• In a small bowl, mix ham, tomatoes, parsley and chives. In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, ham mixture and cheese. Repeat layers., In a large bowl, whisk eggs, milk, cream and seasonings; pour over layers. Drizzle with melted butter. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand 5-10 minutes before cutting.

HAM & SUN-DRIED TOMATO ALFREDO

Steps:

• Cook linguine according to package directions., Meanwhile, in a large skillet coated with cooking spray, saute tomatoes for 1 minute. Reduce heat; stir in cream and cheese. Bring to a gentle boil over medium heat. Simmer, uncovered, for 5-7 minutes or until thickened., Drain linguine; stir into sauce mixture. Add ham; heat through.

HAM 'N' CHEESE STRATA

Steps:

• Arrange six slices of bread in the bottom of a greased 13x9-in. baking dish. Top with ham and cheese. Cover with remaining bread. , In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and cayenne. Stir in onion and green pepper; pour over all. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Pour butter over bread; sprinkle with cornflakes. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

CHEESE STRATA WITH HAM AND TOMATOES

Steps:

• Butter a 3-quart gratin dish or casserole. Whisk eggs, milk, cream, 1 teaspoon salt, 1/4 teaspoon black pepper, nutmeg, and cayenne pepper in a large bowl. Toss ham, tomatoes, parsley, and chives together in a small bowl.
• Scatter 1/2 cup of cheese into prepared dish. Layer with 1/3 of bread and half of ham mixture. Repeat. Top strata with a final layer of bread and remaining 1 cup cheese.
• Pour egg mixture over top of dish and gently press to make moistened all bread layers. Drizzle with melted butter, cover strata with plastic wrap, and refrigerate for 1 hour or up to overnight.
• Preheat to 350 degrees F. Bake strata, on middle oven rack, uncovered, until slightly puffed and golden brown, about 45 minutes. Let rest 10 minutes before serving.
• Preheat oven to 250 degrees F.
• Arrange tomatoes, cut side up, in a single layer on a parchment-lined baking sheet. Sprinkle with salt. Bake until slightly shriveled but still plump, about 5 hours.
• If not using immediately, refrigerate dried tomatoes, covered, up to 4 days. Or, if desired, layer tomatoes with herb sprigs and add olive oil. Refrigerate, covered, for up to 2 weeks.

CHEESE STRATA WITH HAM AND TOMATOES

Steps:

• Grease a 3-quart gratin dish or casserole with 1 teaspoon of the butter.
• In a large bowl, whisk together the eggs, milk, cream, nutmeg, cayenne, salt, and pepper. Set aside. In a small bowl, toss together the ham, tomatoes, parsley, and chives.
• To make the strata: Scatter a 1/2 cup of the cheese over the bottom of the buttered dish, cover with one-third of the bread, and then half of the tomato mixture. Repeat. Top with a final layer of bread and remaining cheese.
• Pour the egg mixture over the strata and gently press it down with the back of a large spoon to make sure the top layer is moistened with the custard. Melt the remaining 1 tablespoon of butter and drizzle it over the strata. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F. Bake the strata, uncovered, until golden brown and slightly puffed, about 45 to 55 minutes. Let rest 10 minutes before serving.
• Yield: 6 to 8 servings
• Preheat oven to 250 degrees F. Arrange the tomatoes cut side-up in a single layer on a baking sheet. Sprinkle with the salt. Dry in oven until slightly shriveled but still plump, about 5 to 6 hours.
• If not using immediately, store the tomatoes in a sealed container in the refrigerator, for 3 to 4 days. Alternatively, layer them in a container with the herbs, cover with olive oil, and store, covered, in the refrigerator, for up to 2 weeks.
• Yield: about 2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved

SUN-DRIED TOMATO, HAM AND CHEESE STRATA

Steps:

• Whisk together the eggs, half-and-half, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Toss together the ham, sun-dried tomatoes and chives in a small bowl.
• Sprinkle 1/2 cup of the Gruyere into the bottom of the prepared dish. Layer with 1/3 of the bread cubes and half of the ham mixture. Repeat the Gruyere, bread and ham layers, ending with a third layer of bread cubes and then topping with the remaining 1 cup Gruyere.
• Pour the egg mixture over the top and gently press with a spatula to moisten the bread layers. Drizzle with the melted butter, cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
• Preheat the oven to 350 degrees F.
• Remove the plastic wrap from the dish and bake the strata, uncovered, until slightly puffed and golden brown, about 45 minutes. Let stand at least 10 minutes before slicing.
• Copyright 2016 Television Food Network, G.P. All rights reserved

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES

Steps:

• Place sun-dried tomatoes in medium bowl.
• Pour enough boiling water over to cover.
• Let stand until softened, about 15 minutes.
• Drain.
• Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes.
• Using slotted spoon, transfer sausage to paper towels and drain well.
• Butter 13x9x2-inch glass baking dish.
• Whisk milk, eggs, thyme, salt and pepper in large bowl to blend.
• Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend.
• Transfer to prepared dish.
• Cover and refrigerate at least 4 hours or overnight.
• Preheat oven to 375°F.
• Bake strata uncovered until puffed and golden brown, about 45 minutes.
• Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes.
• Transfer pan to rack and cool 5 minutes.
• Sprinkle with parsley.

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES

Steps:

• Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.
• Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.
• Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight.
• Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.