Ham Filled Soufflé Roll Recipes

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GRAMMY TABOR'S RULE FOR HAM SOUFFLé



Grammy Tabor's Rule For Ham Soufflé image

Provided by Nancy Fuller

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

3 tablespoons unsalted butter, plus more for the baking dish
3 tablespoons flour
2 cups milk
3 eggs, separated
1 pound ham, cut into chunks for grinding
1/2 cup dried bread crumbs
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Butter the baking dish.
  • Put 3 tablespoons butter and the flour in a medium saucepan and cook, stirring, until the mixture begins to brown and thicken, about 3 minutes. Remove from the heat and whisk in the milk. Bring the mixture to a simmer over high heat and cook, stirring, until thickened, 5 to 6 minutes. Set aside.
  • Put the egg yolks in a large bowl. Using a 1/2-inch grinder plate attachment, feed the ham through the grinder, allowing it to fall into the bowl with the yolks. Stir in the thickened milk mixture and all but 1 tablespoon of the breadcrumbs until combined.
  • Beat the egg whites to stiff peaks using an electric hand mixer, and then fold them into the ham mixture. Transfer the mixture to the baking dish. Sprinkle the top with the remaining tablespoon of breadcrumbs. Bake until firm and golden brown, about 30 minutes. Serve hot.

HAM SOUFFLé ROLL RECIPE - (4.4/5)



Ham Soufflé Roll Recipe - (4.4/5) image

Provided by á-61574

Number Of Ingredients 18

1/4 cup butter
1/2 cup all-purpose flour
1/8 teaspoon ground black pepper
2 cups milk
6 egg yolks, lightly beaten
6 egg whites
1/4 teaspoon cream of tartar
6 ounces cooked ham, thinly sliced
6 ounces provolone or Swiss cheese, thinly sliced
Snipped fresh parsley (optional)
PARLSEY SAUCE
1/2 cup lightly packed fresh parsley
2 shallots or green onions, cut up
1 teaspoon dried basil, crushed
1 1/2 cups whipping cream
1 tablespoon cornstarch
1 tablespoon Dijon mustard
1/4 teaspoon salt

Steps:

  • Preheat oven to 375°F. Line a 15x10x1-inch baking pan with foil, extending foil about 1 inch over edges of pan. Grease and lightly flour foil; set pan aside. In a medium saucepan, melt butter. Stir in flour and pepper. Gradually stir in milk. Cook and stir until mixture is thickened and bubbly. Cool slightly. Place egg yolks in a medium bowl; gradually stir in milk mixture. In a large bowl, combine egg whites and cream of tartar. Beat with an electric mixer until stiff peaks form (tips stand straight). Fold some of the beaten egg whites into the egg yolk mixture. Fold egg yolk mixture into the remaining beaten egg whites. Spread in the prepared baking pan. Bake about 20 minutes or until soufflé is puffed and a knife inserted in center comes out clean. Meanwhile, place a long sheet of heavy foil (about 22x18 inches) on a large baking sheet. Generously grease the foil. Immediately loosen edges of soufflé from baking pan. Invert soufflé onto the foil-lined baking sheet. Carefully peel off foil. Place ham and cheese slices in single layers on top of soufflé. Starting from a short side, use foil on baking sheet to lift and help roll up soufflé. (Don't roll the foil inside.) Use foil to lift soufflé roll into a 13x9x2-inch baking pan. Fold the foil over soufflé roll to cover; chill for 2 to 24 hours. Prepare Parsley Sauce; cover and chill for up to 24 hours. Preheat oven to 350°F. Bake soufflé roll, covered with the foil, about 45 minutes or until heated through. Meanwhile, shake sauce; transfer to a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. To serve, uncover soufflé roll. Use the foil to lift soufflé roll from pan. Using two large spatulas, transfer soufflé roll to a warm serving platter (or use foil to roll soufflé onto platter). If desired, spoon a little sauce over soufflé roll. Slice with a serrated knife and serve with the remaining sauce. If desired, garnish with snipped parsley. PARLSEY SAUCE: In a blender or food processor combine parsley, shallots and basil. Cover and blend or process until finely chopped. Add whipping cream, cornstarch, Dijon, and salt. Cover and blend or process for 10 to 20 seconds or until mixture is slightly thickened. Be careful not to over blend or you will end up with butter.

HAM AND CHEESE SOUFFLE



Ham and Cheese Souffle image

Provided by Sandra Lee

Time 40m

Yield 4 servings

Number Of Ingredients 9

Nonstick cooking spray
3 tablespoons canola oil
3 tablespoons all-purpose flour
1 1/2 cups milk, warmed
3 large eggs, separated, plus reserved egg whites from Eggs Benedict recipe
1 1/2 cups grated Cheddar
1/3 pound deli ham, diced
1 tablespoon spicy brown mustard
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F. Spray 4 (7-ounce) souffle dishes with nonstick spray.
  • Heat the canola oil over medium-high heat in a medium saucepan. Add the flour whisking constantly for about 3 minutes, do not brown. Whisk in the warm milk until thickened, about 3 more minutes. Turn off heat and let cool slightly. Whisk in the egg yolks, then the cheese, ham (reserve 1/3 cup of the ham for the Round 2 recipe Savory Bread Pudding) and mustard. Let sit and cool slightly while beating the egg whites.
  • In another bowl with an electric mixer, beat the egg whites until soft peaks. Stir 1/4 of the whites into the ham and cheese base mixture to lighten, then fold in the rest of the whites. Fill each ramekin 3/4 of the way (reserve remaining souffle batter for the Round 2 recipe Savory Bread Pudding). Bake until puffed up and lightly browned on top. 15 to 20 minutes. Remove from the oven and serve.

HAM AND CHEESE SOUFFLE



Ham and Cheese Souffle image

I first had this at a brunch about 18 years ago. It was so good, I got the recipe and have made it for either brunch or weekend breakfasts since then. It is good with either a fruit salad for breakfast, or a green salad and white wine for brunch or a light dinner. Especially great since it can be made the night before and popped in the oven when you need it! For a change, substitute cheddar cheese for the Swiss cheese.Prep time does not include chill time.

Provided by Leslie in Texas

Categories     Breakfast

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 cups cooked ham, cubed
3 cups swiss cheese, cubed
3 cups French bread, cubed
3 tablespoons flour
1 teaspoon dry mustard
1 dash Tabasco sauce (optional)
3 cups milk
4 eggs, beaten

Steps:

  • Layer ham, cheese, and bread in a buttered 3 quart casserole.
  • Sprinkle with flour and dry mustard mixed together.
  • Sprinkle with Tabasco sauce as desired.
  • Mix milk with beaten eggs and pour over all.
  • Chill at least 2 hours or overnight.
  • Bake at 350° for about 1 hour or until puffy and golden on top.
  • Serve immediately.

Nutrition Facts : Calories 531.5, Fat 27.6, SaturatedFat 13.7, Cholesterol 203.4, Sodium 480.4, Carbohydrate 33.9, Fiber 1.6, Sugar 0.9, Protein 35.3

HAM-FILLED SOUFFLé ROLL



Ham-Filled Soufflé Roll image

Number Of Ingredients 17

1/3 cup margarine
3 tablespoons flour
3/4 cup milk
3/4 cup Parmesan cheese grated
1/2 cup sharp cheddar cheese grated
Hot pepper sauce to taste
4 eggs separated
1/8 teaspoon salt
1/4 teaspoon cream of tartar
* Part two.
1 1/2 cups ham minced
1/2 cup Swiss cheese grated natural
1/4 cup mayonnaise real
2 teaspoons mustard prepared
1/4 cup onion minced
1/4 cup green bell pepper minced
1/4 cup sharp cheddar cheese grated

Steps:

  • Grease a 15 x 10 x 1-inch jelly roll pan using solid vegetable shortening. Line with foil and grease again dust evenly with flour. Melt margarine in a saucepan and add flour stir for 3 minutes. Add milk continue to cook, stirring, until thick. Add 1/2 cup Parmesan cheese and 1/2 cup Cheddar cheese stir until melted. Remove from heat. Add hot pepper sauce. Beat yolks until thick and lemon-colored beat into cheese mixture. Beat whites with salt and cream of tartar until stiff peaks form when beater is raised (do not beat until dry). Fold 1/3 of the whites into cheese mixture to lighten. Fold in remaining whites until just combined. Spread mixture into prepared jelly roll pan. Bake in a preheated 350° F oven for 15 minutes or until surface is golden and firm when pressed with a finger. With spatula, loosen edges of baked soufflé invert on a sheet of greased foil sprinkled with remaining 1/4 cup Parmesan cheese. Peel off foil from baked soufflé. Prepare the following filling.Filling:*Combine ham, Swiss cheese, mayonnaise, mustard, onion, and green pepper. Spread surface of soufflé evenly with ham-cheese filling. Roll up like a jelly roll with aid of foil. Place soufflé roll seam side down on a greased cookie sheet. Sprinkle with grated Cheddar cheese. Preheat oven broiler and broil 5 inches from heat until cheese is melted, about 4 minutes. Serve immediately.

Nutrition Facts : Nutritional Facts Serves

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