17 pot ham swiss Recipes

boneless chicken breasts (pounded out thin), ham, swiss cheese or 4 -6 slices mozzarella cheese, cream of mushroom soup (or any cream soup that you like), milk

boneless skinless chicken breasts , flattened, ham, swiss cheese, cream of mushroom soup, milk or 1/4 cup white wine, milk (optional), sherry wine (optional), seasoned pepper (optional)

boneless skinless chicken breast halves, cooked ham, swiss cheese, flour, parmesan cheese, sage, paprika, salt, pepper, vegetable oil, cream of chicken soup, chicken broth

chopped cooked ham, shredded swiss cheese (1/2 cup, canned crushed pineapple, well drained, chopped green onion (1 medium), ground mustard, pillsbury refrigerated pie crusts , softened as directed on box, egg, beaten, sesame seed , if desired

skinless chicken breasts, pounded thin, smoked ham, muenster cheese or 5 slices swiss cheese, celery, chopped, cream of celery soup, french onion dip

boneless skinless chicken breast halves, ham , fully cooked, swiss cheese, all-purpose flour, parmesan cheese, grated, rubbed sage, paprika, pepper, vegetable oil, condensed cream of chicken soup, undiluted, chicken broth, fresh parsley, chopped (optional)

cubed ham, diced pepperoni, shredded mixed swiss cheese or 3 cups mozzarella cheese, pizza sauce, drained crushed pineapple, count) can pillsbury grands refrigerated buttermilk biscuits, sliced mushrooms (optional), sliced green onion (optional), egg, sesame seeds (optional), flour , as needed for rolling biscuits

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

french fries (frozen , straight cut), onion, chopped, garlic cloves, minced, ham (fully cooked, cubed), swiss cheese, shredded, cream of potato soup, ricotta cheese, pepper, dried marjoram, frozen peas (thawed ), parmesan cheese, grated

boneless skinless chicken breasts, cooked ham, thick, diced, olive oil (or other cooking oil), garlic powder, salt, thyme, basil, milk, butter, cream cheese, swiss cheese, diced

elbow macaroni (or use penne, ziti, shells, spaghetti or fettuccine broken into 2 inch pieces, or any combination), olive oil, dried oregano, crumbled, dried basil, crumbled, salt, onion, finely chopped, garlic clove, chopped, fresh jalapeno chilies (minced ) or 1/4 tsp dried red pepper flakes or 1/4 tsp cayenne pepper, dried thyme, lean pork (or use beef, lamb, ham, chicken, or turkey), unsalted butter or 2 tbsp olive oil, all-purpose flour, milk, cheddar cheese, grated (or use fontina, provolone, or swiss), tomato sauce, spinach, cooked and chopped (or use swiss chard, broccoli, zucchini, or green cabbage), dry breadcrumbs or 2 tbsp cracker crumbs

boneless skinless chicken breast, ham, cubed, reduced-sodium cream of chicken soup, water, cooked rice (optional), cooked pasta (optional), swiss cheese (optional), mozzarella cheese (optional)

cooked ham, finely chopped, swiss cheese, shredded, canned crushed pineapple, well drained, green onion, finely chopped, ground mustard, pillsbury refrigerated pie crusts , softened as directed on box, egg, beaten, sesame seeds , if desired

potatoes, sliced, chopped up ham, onion, chopped, shredded cheddar cheese or 2 cups swiss cheese, cream of mushroom soup

vegetable oil, refrigerated shredded hash browns, shredded cheddar cheese or 1 cup swiss cheese, eggs, fresh chives, salt or 1/2 tsp substitute, ground pepper, cubed cooked ham, cream cheese, cut into small cubes, count) pillsbury refrigerated crescent dinner rolls