00.
Line 12-cup muffin tin with papers, or coat
Preheat oven to 210\u00b0C Lightly great 12 muffin tins.
Sift together flour, baking powder and salt into a bowl and make a well in the centre.
In another bowl lightly whisk together the eggs and milk. Stir in the ham, cheese and pineapple.
Fold the egg mixture into dry ingredients and stir quickly to combine.
Spoon mixture into prepared muffin tins and bake for 12-15 minutes or until muffins spring back when lightly pressed.
2 oiled or foil-lined muffin tins.
Bake for 20
Heat the oven to 400\u00b0F In a bowl, mix together the flour, sugar, baking powder and baking soda.
In a separate bowl, mix the yogurt, cooled butter and eggs.
Add the yogurt mixture to the flour mixture and mix just until combined.
Fold in the ham, cheese and basil.
Spoon into greased muffin cups and bake for 15 to 20 minutes, remembering to check after the first 15 minutes are up.
o taste and add corn, ham, cheese and onions. Chill for 1
Place foil baking cups in muffin pans, and coat with vegetable
maller pan).
Sprinkle ham pieces and cheese slices over bread; set
Place cubed white bread in 9 x 13-inch pan; layer cheese and ham on bread.
Place broccoli flowerets on ham and cheese.
Beat eggs and milk, onion, salt and mustard; mix well and pour over bread, ham, cheese and broccoli.
Cover and refrigerate overnight. Bake 1 hour.
Let stand 10 minutes then serve.
Heat oven to 200C or 400\u00b0F.
In a bowl beat the eggs until pale yellow and frothy.
Stir in flour, baking powder, olive oil, melted butter, wine and port.
Chop the ham, cube the cheese and slice the olives.
Stir in ham, cheese, olives, salt and pepper to taste.
Pour into greased bread tin, loaf tin or cake pan (11 X 4 inches would be a good size).
Bake for about 50 minutes, or until well risen and golden brown.
Serve cold in slices or as sandwich bread.
This can be frozen in slices or as one whole loaf.
nd pepper.
Fold in ham, cheese and onions and allow to
o cool.
Place the ham, cheese and mushrooms into a bowl
Preheat oven to 375 degrees.
Combine ham, cheese and onions or dill and place in pie shell.
Beat eggs, milk, salt, pepper, and cayenne until frothy and pour over ham mixture.
Bake in preheated 375 degree oven for 45-50 minutes, until set and golden brown.
Let stand 10 minutes before serving.
Makes 8 servings.
Mix chicken, ham, cheese, salt and pepper.
Sprinkle parsley on top.
ntil thickened.
Combine sauce, ham, cheese, bell pepper, and noodles and
Cook macaroni. Toss macaroni, ham, cheese, vegetables, salt, pepper and mayonnaise. Serve on lettuce and garnish with eggs.
ides of 12 regular-size muffin cups with cooking spray. (Spray
Preheat oven to 350 degrees.
In medium bowl, combine first 8 ingredients, mix well.
Stir in cheese and make a well in centre of bowl.
In separate bowl, combine milk and lemon juice, let sit for 5-10 minutes.
Add eggs to milk mixture and beat slightly, then add oil and ham.
Pour wet mixture into well in dry ingredients.
Mix until just moistened.
Spoon into 16 greased muffin cups.
Put muffin tray on cookie sheet and pour 2-3 cups water on cookie sheet.
Bake for 20-25 minutes, or until muffins spring back when touched.
Preheat broiler to medium. Arrange the split muffins on a foil-lined baking sheet and lightly toast on both sides.
Remove 4 halves. Place 1 slice of cheese on each remaining half. Broil for 1-2 mins, until melted. Top each with ham and broil for another 1-2 mins.
Meanwhile, melt the butter in a frying pan on medium heat. Break the eggs into pan and cook for 2-3 mins, until set. Turn and cook for another min.
Place 1 egg on each ham and cheese muffin bottom. Add the muffin tops and serve with preferred condiments.
Preheat the oven to 325\u00b0F. Grease a 12-cup mini muffin pan.
Beat eggs, milk, cheese and ham in medium bowl. Season. Spoon mixture into muffin pan. Top with cherry tomatoes.
Bake 20 mins, or until just set. Let stand in pan 5 mins before serving. Serve warm or at room temperature.
Cook the tagliatelle in plenty of lightly salted boiling water, according to the instructions on the packet.
Meanwhile place the garlic, leek, mushrooms and herbs in a large saucepan with the stock and bring to a boil.
Turn down the heat and then simmer for 10 minutes, until the leeks are soft.
Add the cheese, ham, milk and a bit of salt and freshly ground black pepper to the vegetables and mix together.
Drain the pasta and add it to the sauce tossing everything together well.
Serve immediately.