Overnight Strata Sandwiches With Ham & Cheese : Home-Cooked Meals
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Overnight strata sandwiches with ham and cheese will require a few important ingredients, like Dijon mustard. Make overnight strata sandwiches with ham and cheese with help from a professional chef in this free video clip.
Expert: Amy Ott
Contact: klostermanbakery.com/
Bio: Amy Ott is an American Culinary Federation Certified Chef, received training in classic French Culinary techniques from the Le Cordon Bleu Program at Pennsylvania Culinary Institute.
Filmmaker: Lorenzo Jackson
Series Description: You shouldn't have to spend an arm and a leg eating out every night just because you want to feed your family. Get tips on meals you can cook while at home with help from a professional chef in this free video series.
Ina Garten's Baked Cod with Garlic and Herb Ritz Crumbs | Barefoot Contessa | Food Network
Ina tops this flaky baked fish with buttery cracker crumbs, crispy panko, parsley and plenty of garlic!
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Baked Cod with Garlic And Herb Ritz Crumbs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 15 min
Yield: 4 servings
Ingredients
Good olive oil
4 center-cut boneless, skinless cod fillets (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup Ritz cracker crumbs (15 crackers; see Cook's Note)
1/3 cup panko (Japanese bread flakes)
2 tablespoons minced fresh parsley
2 teaspoons minced garlic (2 cloves)
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, melted
1/4 cup dry white wine, such as Pinot Grigio
2 tablespoons freshly squeezed lemon juice
Lemon wedges, for serving
Directions
Preheat the oven to 400 degrees F.
Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don’t worry if some crumbs get into the sauce!)
Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.
Cook’s Note
To make the crumbs, crush the Ritz crackers into the bowl of a food processor fitted with the steel blade and process until finely ground.
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Ina Garten's Baked Cod with Garlic And Herb Ritz Crumbs | Barefoot Contessa | Food Network
Easy French Toast Casserole | Quick Breakfast Recipe| Quarantine Breakfast
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Easy French Toast Casserole | Quick Breakfast Recipe| Quarantine Breakfast
This recipe is an easy french toast casserole recipe perfect for Easter, Thanksgiving or any big family breakfast. You can prepare this overnight french toast casserole and bake it in the morning for an absolutely delicious breakfast meal.Try this french toast casserole with cream cheese or strawberry french toast casserole. Even the butter pecan french toast you can make you own homemade butter syrup to go with it. Enjoy!!
Ingredients
2 cup of cut up bread
few apple slices optional
1 cup whole milk
4 eggs
1 tsp nutmeg
1 tsp vanilla extract
1 tbsp cinnamon
2 tbsp maple syrup
salt to taste
1/3 cup unsalted butter
1/4 cup brown sugar
1 tbsp cinnamon
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Breakfast Casserole Recipe Cook Along Version S1 Ep115
Great tasting and easy to make this simple casserole uses eggs, sausage, green chili's, and cheese, and can be made a day in advance of cooking.
This Recipe is available as downloadable PDF at my website at:
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I would like first to apologize for my older videos having music throughout. At the time I thought I was putting out something good but little did I know just how distracting some people would find it to be. Unfortunately these older videos had the music embedded in them and it cannot be removed.
I have begun remaking all the recipes that had music and am upgrading them all to 1920 X 1080 with no background music other than the intro and outro and much better quality sound.
All my videos produced from July 2016 and later are the new series with no music.
Please try my newer videos and thank you for watching.
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Thank you for watching Texas Cooking Today.
Texas Cooking Today is a real time Cook Along Video Show. Designed to assist growing cooks in becoming better at cooking while teaching new Recipes and Technique.
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Spinach & Cheese Strata with Chesapeake Spice Pretzels
This dish is perfect for a weekend brunch or an easy make-ahead weeknight supper paired with a salad and side of sausage or bacon (for all you meat lovers out there). A traditional strata uses torn bread, but we’ve swapped it for our flavorful seasoned Chesapeake Spice pretzel nuggets. They are so scrumptious, they eliminate the need for additional spices in your strata - saving you time! View recipe here:
Chateau Ste. Michelle - Ham, Asparagus and Goat Cheese Strata
Ham, Asparagus and Goat Cheese Strata
Pair with Chateau Ste. Michelle Sauvignon Blanc, Columbia Valley
From our Chateau Ste. Michelle Culinary Team
Serves 12 Prep time-20 minutes Cook time-1 hour 10 minutes
1 Tbs butter plus extra to grease the pan ½ Tbs olive oil ½ cup yellow onion 1/2” dice 8 oz ham, diced 1½ cup fresh asp, cut into ½” pieces 12 eggs 1 ¾ cup milk 1 loaf challah, cut into 1” pieces, about 9 cups 8 oz Beechers Flagship Cheese or good white cheddar 4 oz goat cheese 1 tsp smoked paprika Pinch cayenne pepper 2 tsp kosher salt ¼ tsp fresh ground black pepper 1 Tbs Dijon mustard
Lightly butter the inside of a 3 qt casserole dish. Set aside.
Heat a medium saute pan over medium high heat, add 1 Tbs butter, olive oil and the onions. Saute for 3-4 minutes until translucent, then add the ham. Saute for 1 minute, add the asparagus and cook for 30 seconds more. Remove from the heat and cool. In a medium bowl, beat the eggs well and then whisk in the milk, smoked paprika, Dijon mustard, 2 tsp kosher salt. Place the bread in a large bowl and add the egg mixture. Let the mixture sit for 10 minutes, tossing occasionally.
Put half of the mixture in the bottom of the prepared casserole dish, top with ½ of the asparagus/ham mixture, ½ of the cheese, & all of the goat cheese. Cover that with the rest of the bread mixture and top with the asp/ham mixture and the grated cheese. Place in a preheated 300 degree oven for about 45 minutes or until the internal temperature reads 165 degrees.
Let rest for 15 minutes before serving.
Serve with chilled Columbia Valley Sauvignon Blanc. Enjoy!