BROWNS MIXTURE RECIPES

Name: Kentucky Hot Browns
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 tablespoons unsalted soft butter; Salt and freshly ground black pepper; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 1/2 cups whole milk; 2 cups grated sharp white Cheddar; 1/4 cup grated Parmesan; Pinch freshly ground nutmeg; Salt and freshly ground black pepper; 4 large eggs; 1/4 cup milk; Salt; 8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie); 4 tablespoons butter; 4 tablespoons vegetable oil; Egg battered bread; Roasted turkey breast, sliced into 1/4-inch thick slices; 3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through; 1 1/2 cups grated sharp white Cheddar; 1/2 cup freshly grated Parmesan; 16 thick slices slab bacon, cooked until crisp; Finely chopped fresh chives; Finely chopped fresh flat-leaf parsley

KENTUCKY HOT BROWNS RECIPE | BOBBY FLAY | FOOD NETWORK

Kentucky Hot Browns Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories main-dish

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 23

Ingredients

4 tablespoons unsalted soft butter
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups whole milk
2 cups grated sharp white Cheddar
1/4 cup grated Parmesan
Pinch freshly ground nutmeg
Salt and freshly ground black pepper
4 large eggs
1/4 cup milk
Salt
8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie)
4 tablespoons butter
4 tablespoons vegetable oil
Egg battered bread
Roasted turkey breast, sliced into 1/4-inch thick slices
3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through
1 1/2 cups grated sharp white Cheddar
1/2 cup freshly grated Parmesan
16 thick slices slab bacon, cooked until crisp
Finely chopped fresh chives
Finely chopped fresh flat-leaf parsley

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.

CRACKER BARREL'S HASH BROWNS CASSEROLE - COPYCAT - FOOD.CO…

Cracker Barrel's Hash Browns Casserole - Copycat - Food.co… image

My parents worked on a Cracker Barrel training video (which they use to train the chefs) and got this recipe a few years ago. Cracker Barrel's recipe seems to have changed a bit over these few years but not for the best. This is their recipe though and has become a family favorite. We usually have it now for Easter and Thanksgiving and its also great for a brunch. Happy Cooking!

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

1 (32 ounce) bag oreida potato shreds hash browns (they only make one size)
1 onion, chopped or diced
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of celery soup
3 tablespoons margarine
1/2 lb colby cheese, grated

Steps:

Preheat oven to 350*F.
Mix potatoes, onion, celery and mushroom soups, and 1/2 of the cheese.
Coat a 9" x 13" baking dish with spray oil.
Spread mixture into dish.
Sprinkle other 1/2 of cheese evenly over top.
Dot margarine evenly over the cheese.
Bake at 350*F for 45 minutes to 1 hour or until cheese starts to brown at peaks.

Nutrition Facts : Calories 413.3, FatContent 25.2, SaturatedFatContent 7.8, CholesterolContent 24.8, SodiumContent 852.8, CarbohydrateContent 37.8, FiberContent 3.3, SugarContent 2.8, ProteinContent 9.2

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