HOT BROWNS
Steps:
- Preheat the oven to 350 degrees F.
- Ladle 3 ounces of the Mornay Sauce in the center of an oven-proof dinner plate. Place the turkey on top of the sauce, and cover with the remaining 3 ounces of Mornay Sauce. Garnish with toast points at four corners of the plate, meeting the edge of the sauce. Sprinkle with the cheese to cover the sauce and lay the bacon as an "X" across the top in the middle.
- Place in the oven until hot and bubbling, 8 to 10 minutes. Remove from the oven and place the tomato slices between the toast points. Sprinkle with the paprika and chopped parsley and serve.
- In a large saute pan set over medium-low heat, melt the butter and add the onions, saute until translucent. Slowly add the flour and continue to cook, being careful not to thicken it too much. Once the mixture reaches a very light golden brown, remove from the heat and set aside until ready to add to the sauce.
- In a separate large saucepan set over low heat, add the milk, broth, mustard, Worcestershire, stock, poultry seasoning, garlic salt, nutmeg, white pepper and bay leaf. Cook until the mixture comes to a gentle simmer. Add the roux slowly, one spoonful at a time, while whisking continually until you achieve the desired consistency.
- In separate container, add 1/2 to 3/4 cup water to the cornstarch to make a slurry. Add the slurry to the sauce mixture and whisk. Add the cheese mix and the Parmesan to the sauce and stir until smooth and thick.
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
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
HOT BROWN
The Hot Brown was invented in 1926 at the Brown Hotel in Louisville, Ky., by the chef Fred Schmidt. The open-faced turkey sandwich, smothered in Mornay sauce and topped with bacon, was served to customers at late-night dances, while the band was on its break. The dish has become a Louisville staple, one well suited for Derby Day or after Thanksgiving, when roast turkey is plentiful. Thick slices of bread, sold as Texas Toast in some parts of the United States, do not get lost under the meat and sauce. Hand-carved turkey is best for the dish; deli turkey slices do not deliver the same Hot Brown experience.
Provided by Sara Bonisteel
Categories dinner, easy, weeknight, casseroles, poultry, sauces and gravies, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread, forming a square shape with the bread triangles. Divide the turkey slices among the whole slices of bread. Transfer the casseroles to the oven to toast as you prepare the sauce.
- Prepare the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in flour until mixture forms a roux. Cook over medium-low heat, whisking frequently, 2 minutes. Whisk heavy cream and milk into the roux and cook over medium until the sauce begins to simmer and thicken, 2 to 3 minutes.
- Remove the sauce from the heat and whisk in 1/2 cup Pecorino Romano until the sauce is smooth. Add nutmeg, salt and pepper to taste.
- Remove the dishes from the oven and pour the Mornay sauce over each, smothering the meat, bread and tomatoes.
- Sprinkle additional Pecorino Romano on top of each dish and broil until the cheese begins to brown and bubble, 4 to 5 minutes, working in batches, if necessary.
- Remove from the broiler and cross 2 slices of bacon over each dish. Sprinkle with parsley and paprika, and serve immediately.
KENTUCKY HOT BROWNS
Make and share this Kentucky Hot Browns recipe from Food.com.
Provided by LainieBug
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Melt butter in a medium saucepan.
- Add flour, stirring, to make a smooth paste. Cook for several minutes.
- Whisk in milk gradually, stirring constantly.
- Add a small amount of the hot milk mixture to the beaten yolk and whisk until smooth.
- Return the yolk-milk mixture to the saucepan and simmer until thickened, stirring constantly.
- Add cheeses and Tabasco and cook until cheese is melted and sauce is thick and smooth.
- Place the toasted bread slices in individual ovenproof dishes.
- Warm the turkey slices (the microwave works well) and place turkey on the toasted bread.
- Pour the cheese sauce over the turkey. Place the bacon slices on top of the sauce and top each with a tomato slice.
- Bake in the oven until the cheese sauce begins to bubble. Serve immediately.
BABY HOT BROWNS
Make and share this Baby Hot Browns recipe from Food.com.
Provided by Gingerbear
Categories Sauces
Time 35m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve bouillon cube in hot water, add half and half.
- In saucepan, melt butter and add flour.
- Whisk and cook mixture until frothy and raw flour taste is gone.
- While stirring, add bouillon mixture.
- Stir constantly with whisk until the sauce thickens and begins to bubble.
- Add Swiss cheese and stir until smooth (If sauce needs thinning, head and add a little water).
- Assemble hot browns by placing turkey and onion on each bread slice.
- Top with sauce and crumbled bacon.
- Heat at 350 degrees for 10 minutes, garnish with parsley.
Nutrition Facts : Calories 122.2, Fat 8.3, SaturatedFat 4.2, Cholesterol 25.8, Sodium 176.1, Carbohydrate 5.5, Fiber 0.5, Sugar 0.7, Protein 6.2
HOT BROWNS (SIMPLE)
I looked at all the other Hot Brown recipes on the site, and while I am sure they are all good, why go to such trouble. This is a 4 ingredient (one of which is water) quick recipe that I got from my mother. In over thirty years I have never met anyone who tried this recipe and did not like it.
Provided by Greg Barrow
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- put shredded chicken/turkey in bottom of 13 by 9 roasting or cake pan.
- cut bacon into bite sized pieces (I use kitchen shears), and fry in bottom of a large sauce pan until crisp.
- drain bacon drippings.
- put soup and water in pan with bacon and cook over medium heat until blended and heated thru.
- pour over chicken/turkey.
- place in a pre-heated 400 oven for 25-30 minutes or until it begins to bubble.
- pour over hot biscuits or toast.
- enjoy.
- go to recipezaar.com and give a 5 star review.
HOT BROWNS
Categories Sandwich Milk/Cream Cheese turkey Broil Kid-Friendly Lunch Cheddar Parmesan Bacon Winter Gourmet Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 6
Number Of Ingredients 12
Steps:
- In a large heavy skillet cook bacon in batches over moderate heat, turning it, until golden brown and crisp. Transfer bacon as cooked to paper towels to drain.
- Toast bread and if desired discard crusts and lightly butter toast. Arrange toast on 6 flameproof plates and divide turkey among toasts.
- Preheat broiler.
- Make sauce:
- In a 2- to 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Add 2 cups milk in a stream, whisking, and bring sauce to a boil, whisking. Simmer sauce, whisking occasionally, 5 minutes.
- While sauce is simmering, in a bowl whisk together yolk and remaining cup of milk. Whisk about 1 cup sauce into yolk mixture. Remove pan from heat and whisk yolk mixture into sauce with Parmesan. Cook sauce over moderately low heat, whisking constantly, until a thermometer registers 160°F. Remove pan from heat and season sauce with white pepper and salt. In a small bowl whisk cream until it just holds stiff peaks and stir into sauce.
- Spoon sauce evenly over turkey and sprinkle Parmesan evenly over sauce. Broil sandwiches in batches about 2 to 3 inches from heat until sauce is lightly browned, about 2 minutes.
- Arrange 2 bacon slices in an X on each serving.
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- Arrange desired bread slices on an aluminum foil-lined 15- x 10-inch jelly-roll pan. Top evenly with turkey and Parmesan Cheese Sauce; sprinkle with Parmesan cheese.
- Broil 6 inches from heat 4 to 6 minutes or until bubbly and lightly browned; remove from oven. Top with crumbled bacon and tomato slices; serve immediately.
- Club-Style Lightened Hot Browns With Caramelized Onions: Melt 2 Tbsp. butter in a medium skillet over medium heat. Add 1 large sweet onion, sliced, and 1/4 tsp. salt. Cook, stirring often, 15 to 20 minutes or until onions are caramel colored. Place desired bread slices on jelly-roll pan, and layer with 1/4 lb. each of sliced deli-roasted turkey, roast beef, and ham. Top with Parmesan Cheese Sauce and onions; sprinkle with Parmesan cheese. Broil as directed. Top with crumbled bacon and tomato slices; serve immediately.
- Southwestern Lightened Hot Browns: Substitute 4 (2-inch-thick) square cornbread slices, halved and toasted, for bread. Place on jelly-roll pan, and top with turkey, Spicy Cheese Sauce, and 1 (5-oz) can chopped green chiles, drained. Substitute shredded Mexican four-cheese blend for Parmesan cheese, and sprinkle over sandwiches; broil as directed. Top with crumbled bacon and tomato slices; serve immediately.
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