MONTE CRISTO CASSEROLE WITH RASPBERRY SAUCE RECIPE: HOW …
My husband likes the ham and cheese sandwich known as the Monte Cristo. I based this casserole on the sandwich, and it makes a terrific brunch dish. —Mary Steiner, Parkville, Maryland
Provided by Taste of Home
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 10 servings (1-3/4 cups sauce).
Number Of Ingredients 20
Steps:
- Line a greased 13x9-in. baking dish with half of the bread. Spread mustard over bread. Layer with ham, cheese, turkey and remaining bread (dish will be full)., In a large bowl, whisk eggs, milk, sugar and vanilla; pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. In a small bowl, mix topping ingredients; sprinkle over casserole. Bake, uncovered, until golden brown, 30-40 minutes., Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water, lemon juice and maple syrup until smooth. Add raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly., Let casserole stand 10 minutes before cutting. Serve with sauce.
Nutrition Facts : Calories 476 calories, FatContent 17g fat (8g saturated fat), CholesterolContent 167mg cholesterol, SodiumContent 906mg sodium, CarbohydrateContent 55g carbohydrate (29g sugars, FiberContent 3g fiber), ProteinContent 25g protein.
PORK LOIN WITH RASPBERRY SAUCE RECIPE: HOW TO MAKE IT
Raspberries add rub red color and fruity sweetness to the sauce that enhances this savory pork roast. This is an easy way to transform everyday pork into a special-occasion main dish. —Florence Nurczyk, Toronto, Ohio
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 35 minutes
Prep Time 5 minutes
Cook Time 01 hours 30 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°., Meanwhile, drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds. , In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce.
Nutrition Facts : Calories 322 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 357mg sodium, CarbohydrateContent 24g carbohydrate (21g sugars, FiberContent 1g fiber), ProteinContent 34g protein.
More about "raspberry sauce from frozen raspberries recipes"
MONTE CRISTO CASSEROLE WITH RASPBERRY SAUCE RECIPE: HOW …
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Breakfast, Brunch
Calories 476 calories per serving
- Line a greased 13x9-in. baking dish with half of the bread. Spread mustard over bread. Layer with ham, cheese, turkey and remaining bread (dish will be full)., In a large bowl, whisk eggs, milk, sugar and vanilla; pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. In a small bowl, mix topping ingredients; sprinkle over casserole. Bake, uncovered, until golden brown, 30-40 minutes., Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water, lemon juice and maple syrup until smooth. Add raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly., Let casserole stand 10 minutes before cutting. Serve with sauce.
PORK LOIN WITH RASPBERRY SAUCE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 35 minutes
Category Dinner
Calories 322 calories per serving
- Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°., Meanwhile, drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds. , In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce.
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