Recipe ingredients:

• 8 hard cooked eggs
• 1 1/2 cups white vinegar
• 1/4 cup water
• 1 can, 6 ounces, frozen orange juice concentrate
• 1 cinnamon stick, broken
• 8 whole cloves, crushed

 Recipe method:

• Arrange eggs in 1 quart jar with tight fitting lid.
• In medium saucepan, stir together all remaining ingredients.
• Bring to boiling. Reduce heat and gently simmer 5 minutes.
• Pour hot mixture over eggs. Cover tightly.
• Store in cool place or cool at room temperature 1 hour.
• Refrigerate to blend flavors, at least several days or up to several weeks.
• After opening, refrigerate and use within 1 week.

 Recipe ingredients:

• 2 tablespoons butter
• 2 cups chopped cored cooking apples, about 2 medium
• 3 cups day old bread cubes, about 3 slices
• 1/2 cup raisins
• 4 eggs
• 2 cups skim or low fat milk
• 1/3 cup firmly packed brown sugar
• 1 teaspoon vanilla
• 3/4 teaspoon pumpkin pie spice
• Whipped cream, whipped topping or ice cream, optional
• Apple wedges, optional

 Recipe method:

• In small saucepan over medium heat, melt butter.
• Stir in chopped apples.
• Cover and cook over medium heat, stirring occasionally, until slightly soft, about 5 to 7 minutes.
• In shallow 1 1/2-quart casserole, lightly toss together apples, bread cubes and raisins.
• In medium bowl, beat together eggs, milk, sugar, vanilla and spice until sugar is dissolved.
• Pour over apple mixture.
• Cover and refrigerate several hours or overnight.
• Bake in preheated 350 degrees F oven until knife inserted near center comes out clean, about 45 to 55 minutes.
• Serve hot, warm, or chilled garnished with whipped cream and apple wedges, if desired.

Tags: apple, raisin, bread, pudding, recipe, egg, recipes, cooking

 Recipe ingredients:

• 1 cup water
• 1/2 cup rice
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1/2 teaspoon salt, optional
• 1/2 cup chopped green pepper
• 2 tablespoons bottled taco sauce or salsa
• 1/2 cup chopped tomato
• 4 eggs
• 1/4 cup, 1 ounce, shredded reduced fat Cheddar cheese

 Recipe method:

• In medium saucepan stir together water, rice, onion, garlic and salt.
• Cover. Over high heat, bring to boiling.
• Reduce heat to keep water simmering.
• About 10 minutes before rice is done, stir in green pepper and taco sauce.
• Cover and cook until rice is tender, about 10 minutes longer.
• Stir in tomato. Remove from heat, cover and keep warm while poaching eggs.
• In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling.
• Reduce heat to keep water gently simmering.
• Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl.
• Holding dish close to water surface, slip eggs, 1 by 1 into water.
• Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes.
• With slotted spoon, lift out eggs.
• Drain in spoon or on paper towels and trim any rough edges, if desired.
• To serve, spoon 1/4 of the reserved rice mixture onto each of 4 plates.
• Top each with 1 of the poached eggs, sprinkle each egg with 1 tablespoon of the cheese.

Tags: arroz, con, huevos, recipe, egg, recipes, cooking

 Recipe ingredients:

• 8 crepes:
  • 2 eggs
  • 1/3 cup skim milk
  • 1/3 cup water
  • 2 tablespoons butter, melted
  • 1/2 cup all-purpose flour
  • Melted butter, cooking oil or cooking spray
• Mornay sauce:
  • 1 1/2 cups skim milk
  • 3 tablespoons flour
  • Dash pepper
  • 3/4 cup, 3 ounces, shredded reduced fat Swiss cheese
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons dry vermouth, white wine or lemon juice
• 1 pound fresh asparagus spears, cleaned and trimmed
• Cooking spray
• 6 hard cooked eggs, chopped
• Parsley sprigs, optional

 Recipe method:

• Prepare crepes and Mornay sauce.
• Steam or cook asparagus in small amount of boiling water just until crisp tender, about 10 to 15 minutes. Drain.
• Divide asparagus spears among crepes.
• Evenly coat 13 x 9 x 2 inch baking dish with spray. Set aside.
• Stir eggs into 1/2 cup of the Mornay sauce until combined.
• Spoon about 2 to 3 tablespoons of the egg mixture evenly over asparagus on each crepe.
• Roll up crepes. Place in prepared baking dish.
• Pour remaining Mornay sauce over crepes.
• Bake in preheated 350 degrees F oven until hot and bubbly, about 15 to 20 minutes.
• Garnish with parsley, if desired.
• Crepes:
  • In mixing bowl, beat eggs, milk, water and 2 tablespoons melted butter with mixer, rotary beater or wire whisk until well blended.
  • Add flour. Beat until smooth.
  • Heat 8 to 10 inch omelet or crepe pan over medium-high heat until just hot enough to sizzle a drop of water.
  • Brush pan lightly with melted butter.
  • For each crepe, pour in just enough butter, about 2 tablespoons for 8 inch pan or scant 1/4 cup for 10 inch pan, to cover bottom of pan, tipping and tilting pan to move butter quickly over bottom.
  • Cook until lightly browned on bottom and dry on top.
  • Remove from pan or, if desired, turn and brown other side.
  • Brush pan lightly with melted butter as needed to prevent sticking.
  • Stack crepes between layers of waxed paper, if desired, until ready to fill.
• Mornay sauce:
  • In covered jar or blender container, shake or blend together milk, flour and pepper.
  • In medium saucepan over medium-high heat, cook, stirring constantly, until mixture boils and is smooth and thickened.
  • Remove from heat.
  • Stir in cheeses until Swiss cheese is melted.
  • Stir in vermouth.

Tags: asparagus, crepes, Mornay, recipe, egg, recipes, cooking

 Recipe ingredients:

• 1, 10 inch, pie shell, partially baked
• 4 large eggs, beaten
• 3 tablespoons flour
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1 1/2 cups half-and-half
• 2 cups grated Swiss cheese
• 10 fresh asparagus spears, washed and trimmed
• 1 medium tomato, sliced into 4, 1/4 inch, slices

 Recipe method:

• Preheat oven to 375 degrees F.
• Beat eggs with next 4 ingredients and stir in cheese.
• Saving 6 asparagus spears for the top, chop the rest into 1 inch lengths.
• Lay on bottom of pie shell. Pour in liquid.
• Bake for 20 minutes.
• Remove and quickly arrange tomato and asparagus on top in a wagon wheel pattern.
• Bake another 20 to 30 minutes.

Tags: asparagus, tomato, quiche, recipe, egg, recipes, cooking

 Recipe ingredients:

• Cooking spray or butter
• Sugar
• 6 eggs, separated
• 3/4 teaspoon cream of tartar
• 1/2 cup sugar
• 1/2 cup canned solid pack pumpkin
• 1/2 teaspoon pumpkin pie spice
• Crushed ginger snaps, optional

 Recipe method:

• Spray 4, 8 ounces, souffle dishes.
• Dust with sugar and set aside.
• In large bowl, beat egg whites with cream of tartar until foamy.
• Add sugar 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Set aside.
• Beat egg yolks until thick and lemon colored.
• Thoroughly fold in pumpkin and spice.
• Gently fold yolk mixture into beaten whites.
• Spoon into prepared dishes.
• Place cups in baking pan.
• Fill pan with very hot water to within 1/2 inch of top of dishes.
• Bake in preheated 375 degrees F oven until puffy and delicately browned, about 15 to 20 minutes.
• Top with crushed gingersnaps, if desired.

Tags: autumn, pumpkin, souffle, recipe, egg, recipes, cooking

 Recipe ingredients:

• 1 avocado
• Salt
• 8 eggs
• 1/2 cup dairy sour cream
• 1 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 tablespoon butter

 Recipe method:

• Cut avocado lengthwise into halves, remove seed and skin.
• Dice avocado and sprinkle lightly with salt.
• Beat eggs with sour cream, seasoned salt and pepper.
• Melt butter in skillet, tipping to coat all sides.
• Add egg mixture and cook slowly, stirring now and then.
• When almost set, carefully fold in avocado.
• Serve at once.

Tags: avocado, scramble, recipe, egg, recipes, cooking

 Recipe ingredients:

• 6 uncut Kaiser rolls
• 3 slices bacon
• 1 cup sliced fresh mushrooms, about 4 ounces
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 6 eggs
• 1/4 cup skim or low fat milk
• 6 thin slices lean cooked ham
• 6 thin slices reduced fat Swiss or Muenster cheese

 Recipe method:

• Slice tops off rolls about 3/4 inch from top.
• With a fork, scrape out the insides of bottom, leaving about 1/2 inch wall all around.
• Save crumbs for another use. Set rolls aside.
• In 10 inch omelet pan or skillet over medium heat, cook bacon until crisp.
• Drain well. Crumble. Pour off and discard fat.
• Add mushrooms, onions and pepper to pan.
• Cook until tender but not brown, about 5 minutes.
• Stir in drained bacon.
• In medium bowl, beat together eggs and milk until blended.
• Pour into pan over vegetables.
• As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds.
• Continue until eggs are thickened and no visible liquid egg remains. Do no stir constantly.
• Spoon egg mixture into hollows of reserved rolls.
• Top each roll with 1 slice each of ham and cheese.
• Broil about 6 inches from heat until cheese is melted, about 3 minutes.
• Cover with reserved roll tops.

Tags: bacon, breakfast, rolls, recipe, egg, recipes, cooking

 Recipe ingredients:

• 1 bunch spinach, about 3/4 pound
• 2 tablespoons minced onion
• 1 tablespoon unsalted butter
• 3 tablespoons heavy cream
• Freshly grated nutmeg to taste
• 2 large eggs

 Recipe method:

• Preheat oven to 400 degrees F and butter two 1/3 to 1/2 cup ramekins.
• Discard coarse stems from spinach.
• In a 2 to 3 quart saucepan of boiling salted water cook spinach 2 minutes and drain in a sieve, pressing with back of a large spoon to remove as much water as possible.
• Finely chop spinach.
• In a small nonstick skillet cook onion in butter over moderately low heat, stirring, until softened.
• Stir in spinach, cream, nutmeg, and salt and pepper to taste and cook, stirring, until hot.
• Divide creamed spinach between ramekins and break an egg into each.
• On a baking sheet bake eggs in upper third of oven until whites are cooked through, or until desired doneness, about 12 minutes.
• Season eggs with salt and pepper and serve immediately.

Tags: baked, eggs, creamed, spinach, recipe, egg, recipes, cooking

 Recipe ingredients:

• Any number of eggs
• Water
• Salt

 Recipe method:

• Place the number of eggs desired, 2 tablespoons water per egg and a pinch of salt in a pan with a tight fitting lid.
• Place covered pan on heating unit and turn heat to high until steam appears.
• Turn off heat but leave pan on unit for 25 minutes.
• Plunge eggs into ice water to cool.
• Peel immediately.
• Yolks will not darken by this method.

Tags: basic, hard, cooked, eggs, recipe, egg, recipes, cooking

 Recipe ingredients:

• 1/2 cup uncooked rice
• 1 can, 16 ounces, stewed tomatoes, undrained
• 2 tablespoons butter, divided
• 1/2 cup, 4 ounces, chopped chicken livers
• 6 eggs, divided
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 1 cup skim or low fat milk
• 1 teaspoon garlic salt
• 3/4 teaspoon basil leaves, crushed
• 3/4 teaspoon thyme leaves
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground black pepper

 Recipe method:

• In medium saucepan, stir together rice and tomatoes. Bring to boiling.
• Cover and cook over low heat until rice is tender and liquid is absorbed, 15 to 20 minutes.
• In skillet over medium heat, cook chicken livers in 1 tablespoon of butter until tender but not brown, 1 to 2 minutes.
• Beat 1 egg and stir in cooked rice and livers.
• Press mixture onto bottom and up sides of greased 9 inch pie plate, forming thick edge around rim.
• In same skillet cook celery, green pepper and onion in remaining butter until tender, 3 to 5 minutes.
• Sprinkle into rice crust.
• Beat together remaining eggs, milk and seasonings.
• Pour over vegetables.
• Bake in preheated 375 degrees F oven until knife inserted near center comes out clean, about 30 to 40 minutes.
• Let stand 5 minutes before serving.

Tags: cajun, quiche, recipe, egg, recipes, cooking

 Recipe ingredients:

• Cooking spray
• 4 ounces Neufchatel cheese
• 4 ounces fat free ricotta cheese
• 1/2 cup sugar
• 4 eggs
• 1 cup skim or low fat milk
• 1/2 cup, 1 stick, butter or margarine, melted
• 1/2 teaspoon ground cinnamon
• 8 ounces dry egg noodles, cooked according to package directions
• Additional ground cinnamon, optional

 Recipe method:

• Preheat oven to 350 degrees F.
• Evenly coat a 1 1/2 quart casserole dish with cooking spray.
• In large bowl, beat together cheeses until light and fluffy.
• Gradually beat in sugar until thoroughly blended.
• Beat in eggs, one at a time, until blended.
• Gradually beat in milk, butter and cinnamon until smooth.
• Stir in noodles.
• Pour mixture into prepared casserole dish, smoothing top and sprinkling with extra cinnamon, if desired.
• Bake until thermometer inserted near center registers at least 160 degrees F and kugel is light golden brown, about 35 to 40 minutes.
• Allow to cool 10 minutes before serving.

Tags: cinnamon, noodle, kugel, recipe, egg, recipes, cooking

 Recipe ingredients:

• 6 eggs
• 1/4 cup sugar
• 1/4 teaspoon salt, optional
• 1 quart milk divided
• 1 teaspoon vanilla
• Garnishes or Stir-Ins, optional

 Recipe method:

• In large saucepan, beat together eggs, sugar and salt.
• Stir in 2 cups of the milk.
• Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees F.
• Remove from heat.
• Stir in remaining 2 cups milk and vanilla.
• Cover and refrigerate until thoroughly chilled, several hours or overnight.
• Just before serving, pour into bowl or pitcher.
• Garnish or add stir-ins, if desired.
• Serve immediately.

Tags: classic, cooked, nog, recipe, egg, recipes, cooking

 Recipe ingredients:

• 1, 2 1/2 ounces, jar Armour Star Sliced Dried Beef, rinsed, chopped
• 1 cup sliced mushrooms
• 4 tablespoons butter or margarine
• 6 eggs
• 1/3 cup milk
• Dash of salt
• Dash of pepper
• 1 tablespoon chopped parsley

 Recipe method:

• In fry pan, cook dried beef and mushrooms in 3 tablespoons butter or margarine 10 minutes.
• Remove mixture, keeping warm.
• Add remaining butter or margarine to pan.
• Combine eggs, milk, salt and pepper.
• Pour into pan.
• Cook slowly, stirring until eggs are thickened but moist.
• Remove to serving platter.
• Top with dried beef mixture.
• Sprinkle with parsley.

Tags: company, scrambled, eggs, recipe, egg, recipes, cooking

 Recipe ingredients:

• 3 eggs
• 1/2 cup milk
• 1/4 cup all-purpose flour
• 1/4 cup sugar, divided
• 1/2 teaspoon vanilla
• 1/2 teaspoon orange extract
• 1 tablespoon butter
• 1/4 teaspoon ground nutmeg
• 1 cup fresh cranberries
• Confectioners sugar

 Recipe method:

• In medium bowl, beat together eggs, milk, flour, 1 tablespoon of the sugar and flavorings.
• In 8 to 10 inch omelet pan or skillet with oven proof handle over medium heat, melt butter.
• Stir in remaining sugar and nutmeg.
• Arrange cranberries over sugar mixture.
• Cook until berries pop, 3 to 4 minutes.
• Carefully pour batter over cranberries.
• Bake in preheated 425 degrees F oven until golden brown and sides are puffy, about 10 to 15 minutes.
• Sprinkle with confectioners sugar.
• Serve immediately.

Tags: cranberry, puff, pancake, recipe, egg, recipes, cooking

 Recipe ingredients:

• 12 eggs
• 1 cup light cream or half and half
• 6 ounces cream cheese, cubed
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup plus 2 tablespoons butter or margarine

 Recipe method:

• Combine first 5 ingredients in container of electric blender.
• Cover and blend at medium speed until frothy, about 10 seconds.
• Melt butter in a large heavy skillet over medium heat.
• Add egg mixture.
• Cook over low heat until eggs are partially set, lifting edges gently to allow uncooked eggs to flow underneath.
• Cook until eggs are set but still moist, 9 to 12 minutes.

Tags: cream, cheese, scrambled, eggs, recipe, egg, recipes, cooking

 Recipe ingredients:

• 8 hard cooked eggs
• 1 cup, 4 ounces, shredded sharp
• Cheddar cheese, divided
• 3 tablespoons non fat milk
• 1/2 teaspoon salt, optional
• Dash pepper
• 1/2 cup chopped onion
• 1/2 cup chopped sweet green pepper
• 1 tablespoon butter
• 2 cans, 8 ounces each, no salt added tomato sauce
• Hot cooked rice, optional
• Parsley sprigs, optional

 Recipe method:

• Preheat oven to 350 degrees F.
• Cut eggs in half lengthwise.
• Remove yolks and set whites aside.
• In small bowl, mash yolks with fork.
• Stir in 1/2 cup of cheese, milk, salt and pepper until well blended.
• Fill each white with one heaping tablespoon yolk mixture.
• Place in 8 x 8 x 2 inch baking dish.
• In medium saucepan over medium heat, cook onion and pepper in butter until crisp tender, about 3 minutes.
• Stir in tomato sauce and bring to boiling.
• Pour over eggs.
• Sprinkle with remaining cheese.
• Bake until hot and bubbly and cheese is melted, about 15 minutes.
• Serve over rice and garnish with parsley, if desired.

Tags: cuban, eggs, recipe, egg, recipes, cooking

 Recipe ingredients:

• 1 teaspoon butter
• 1 teaspoon curry powder
• 2 tablespoons finely chopped sweet red pepper
• 2 tablespoons finely chopped green onions with tops
• 1 can, 2 ounces, sliced mushrooms, drained and finely chopped
• 8 eggs, well beaten
• 1/2 package, 17.25 ounces, frozen puff pastry, thawed

 Recipe method:

• In 10 inch omelet pan or skillet, over medium heat, melt butter until just hot enough to sizzle a drop of water.
• Cook, stirring occasionally until pepper is crisp tender, about 1 to 2 minutes.
• Stir in curry powder and vegetables.
• Reserve 3 to 4 tablespoons beaten egg.
• Pour remaining egg over vegetables.
• As mixture begins to set, gently draw inverted pancake turner completely across bottom and sides of pan.
• Continue until eggs are thickened and no visible liquid egg remains.
• Break up any large curds.
• Remove from heat.
• On lightly floured surface, roll 1 sheet of pastry into 15 x 15 inch square.
• Brush with some of the reserved beaten egg.
• Cut rolled pastry in half.
• Place one half on baking sheet.
• Dollop tablespoonsful of egg mixture onto pastry in 3 lenthwise rows of 5 each about 1 inch apart.
• Top with other half of rolled pastry.
• Press outside edges together to seal.
• Firmly press pastry together in lines between dollops.
• Bruch with more of the beaten egg, cut into squares at centers of pressed lines.
• Bake in preheated 375 degrees F oven until puffed and golden brown, about 30 minutes.
• Repeat with second pastry sheet.

Tags: curried, puffs, recipe, egg, recipes, cooking

 Recipe ingredients:

• 3/4 cup milk
• 4 eggs
• 1/4 cup sugar
• 1 package, 6 ounces, semi-sweet chocolate pieces
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 2 to 3 tablespoons slivered almonds

 Recipe method:

• In medium saucepan, stir together milk, eggs and sugar until thoroughly blended.
• Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees F.
• Remove from heat.
• Stir in chocolate and flavorings until chocolate is melted.
• Spoon into 8 pot de creme cups or 1/4 cup dessert dishes.
• Sprinkle with almonds.
• Refrigerate several hours or overnight.

Tags: chocolate, almond, mousse, recipe, egg, recipes, cooking

 Recipe ingredients:

• 2 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt, optional
• 1 cup sugar
• 1/2 cup butter or margarine, softened
• 3/4 cup applesauce
• 4 eggs
• 1 tablespoon vanilla
• 2 cups shredded zucchini, about 1 1/2 to 2 small, 10 ounces
• Confectioners sugar

 Recipe method:

• In medium bowl, stir together flour, cocoa, baking powder, baking soda, cinnamon and salt, if desired. Set aside.
• In large mixing bowl at medium speed, beat together sugar and butter until light and fluffy.
• Beat in applesauce, eggs and vanilla until thoroughly blended.
• Reduce mixer speed to low and gradually beat in reserved flour mixture.
• Gently stir in zucchini.
• Pour into lightly greased 9 cup fluted tube pan.
• Bake in preheated 350 degrees F oven until cake tester inserted in center comes out clean, about 60 to 70 minutes.
• Cool on wire rack 10 minutes.
• With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate.
• Cool completely and dust with confectioners sugar.

Tags: chocolate, zucchini, cake, recipe, egg, recipes, cooking

 Recipe ingredients:

• 4 ounces, about 2 cups, fine egg noodles, cooked and drained
• 1 cup chopped green peppers
• 3 tablespoons chopped onion
• 1 tablespoon water
• 1 cup, 4 ounces, chopped cooked lean ham
• 6 eggs
• 1 cup nonfat or low fat milk
• 2 teaspoons prepared mustard

 Recipe method:

• To form crust, press noodles over bottom and up sides of lightly greased deep 9 inch quiche dish or pie plate.
• In small covered saucepan over medium heat, cook peppers and onion in water until peppers are crisp tender.
• Stir in ham.
• Sprinkle evenly over noodle crust.
• Beat together eggs, milk and mustard until thoroughly blended.
• Carefully pour over vegetables and ham.
• Bake in preheated 375 degrees F oven until puffed in center and knife inserted near center comes out clean, about 30 to 40 minutes.
• Let stand 5 minutes before serving.

Tags: Denver, quiche, recipe, egg, recipes, cooking

 Recipe ingredients:

• 6 eggs
• Dash of salt
• Dash of pepper
• 1/4 teaspoon mustard
• Celery seeds
• 1 1/2 to 2 1/2 tablespoons mayonnaise
• Paprika
• Green olives, sliced

 Recipe method:

• Hard boil eggs.
• Cool 10 minutes and remove shells.
• Cut into halves lengthwise and remove yolk.
• Cream yolk, salt, pepper, mustard and mayonnaise.
• Put 1/2 teaspoonful into egg whites.
• Garnish with olive slices and paprika.

Tags: deviled, eggs, recipe, egg, recipes, cooking

 Recipe ingredients:

• 6 eggs, hardboiled
• 1, 2 1/4 ounces, can deviled ham
• 1/2 cup mayonnaise
• 1/3 cup chopped green olives
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon prepared mustard

 Recipe method:

• Cut eggs in half.
• Spoon out yolk and place in small bowl.
• Place egg whites on serving plate.
• Mash yolks.
• Add remaining ingredients.
• Mix well.
• Spoon mixture into egg whites.
• Garnish with paprika or parsley, if desired.
• Chill.

Tags: devilish, deviled, eggs, recipe, egg, recipes, cooking

 Recipe ingredients:

• 1 cup low fat sour cream, sour half and half or plain yogurt
• 1 tablespoon instant minced onion
• 1/2 teaspoon dried dill weed
• 1 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 garlic salt
• 2 drops hot pepper sauce
• 3 hard cooked eggs, sliced
• Fresh dill weed, optional
• Fresh vegetable dippers

 Recipe method:

• Combine all ingredients except eggs, fresh dill weed and dippers.
• Beat until well blended.
• Reserve 2 center hard cooked egg slices for garnish.
• Chop remaining eggs.
• Stir chopped eggs into sour cream mixture.
• Cover and chill to blend flavors.
• Garnish with reserved egg slices and dill weed, if desired.
• Serve with fresh vegetable dippers.

Tags: dilly, veggie, dunk, recipe, egg, recipes, cooking

 Recipe ingredients:

• 1 teaspoon butter or cooking oil
• 1/2 cup chopped onion
• 1 can, 15.2 ounces, whole kernel corn, undrained
• Water
• 1/2 cup cornmeal
• 1/2 cup milk
• 6 eggs
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt, optional
• Bottled salsa, taco sauce, chili sauce, tomato sauce or catsup

 Recipe method:

• In medium saucepan over medium heat, cook onion in butter, stirring occasionally, until tender, about 4 to 5 minutes.
• Meanwhile, drain corn, reserving liquid.
• Add water to liquid to make 1 cup.
• Add liquid mixture and cornmeal to onions.
• Cook and stir until mixture boils.
• Remove from heat.
• Thoroughly blend in milk and eggs.
• In small bowl, stir together flour, baking powder and salt, if desired.
• Stir into cornmeal mixture.
• Pour into greased 9 x 9 x 2 inch baking pan.
• Bake in preheated 350 degrees F oven until knife inserted near center comes out clean, about 25 to 30 minutes.
• Top with salsa to taste.
• To serve, cut into squares.

Tags: double, corn, brunch, bake, recipe, egg, recipes, cooking

 Recipe ingredients:

• 1 can cream of mushroom or cream of shrimp soup, undiluted
• 1/2 cup milk
• 1 tablespoon dry sherry
• 1/4 teaspoon white pepper
• 6 eggs
• Salt, if desired
• 1 cup shredded sharp Cheddar cheese
• Paprika
• 6 English muffin halves, toasted and buttered

 Recipe method:

• Mix soup, milk, sherry and white pepper until smooth.
• Spread about 1/3 mixture in bottom of a buttered glass casserole.
• With spoon make 6 indentations, spaced evenly in sauce.
• Then break eggs carefully into indentations.
• Sprinkle eggs with salt if desired.
• Cover eggs with remaining sauce.
• Top with cheese and sprinkle with paprika.
• Bake, uncovered, at 325 degrees F until eggs are set about 15 to 20 minutes.
• Serve on toasted English muffins.

Tags: easy, eggs, Benedict, recipe, egg, recipes, cooking

 Recipe ingredients:

• 1, 10 3/4 ounces, can Campbell’s Condensed Cream of Celery Soup
• 1 cup shredded sharp process cheese
• 6 eggs, separated

 Recipe method:

• In saucepan, combine soup and cheese.
• Heat slowly until cheese melts.
• Stir occasionally.
• Remove from heat.
• Beat egg yolks until thick and lemon colored.
• Gradually stir in soup mixture.
• In large bowl, using clean beater, beat egg whites until stiff peaks form.
• Fold in soup mixture.
• Pour into ungreased 2 quart casserole.
• Bake at 300 degrees F for 1 hour to 1 hour 15 minutes or until souffle is brown.
• Serve immediately.

Tags: easy, souffle, recipe, egg, recipes, cooking

 Recipe ingredients:

• 24 large fresh mushrooms, about 1 1/2 inches diameter
• 6 hard cooked eggs, finely chopped
• 1/4 cup fine dry bread crumbs
• 1/4 cup, 1 ounce, crumbled blue cheese
• 2 tablespoons finely chopped green onion with top
• 2 tablespoons dry white wine or chicken broth
• 2 tablespoons butter, melted
• 1 tablespoon snipped fresh parsley or 1/2 tablespoon parsley flakes
• 1/2 teaspoon garlic salt
• Paprika, optional

 Recipe method:

• Remove stems from mushrooms and set aside for another use.
• Set mushroom caps aside.
• In medium bowl, stir together eggs, crumbs, cheese, onion, wine, butter, parsley and garlic salt until well combined.
• Fill each mushroom cap with 1 rounded tablespoon of egg mixture.
• Place filled caps on lightly greased baking sheet.
• Bake in preheated 450 degrees F oven until heated through, about 8 to 10 minutes.
• Sprinkle with paprika, if desired.

Tags: champignons, recipe, egg, recipes, cooking

 Recipe ingredients:

• 12 eggs
• 2 cans cream style corn
• 4 cups grated, sharp Cheddar cheese
• 2, 4 ounces, cans chopped green chiles
• 1 tablespoon Worcestershire sauce
• 1 tablespoon salt
• 1/2 teaspoon pepper

 Recipe method:

• Preheat oven to 325 degrees F.
• Put eggs in large bowl and beat well.
• Add Worcestershire sauce, salt and pepper. Blend thoroughly.
• Add remaining ingredients and stir with a large spoon until well blended.
• Pour into a well greased 13 x 9 inch baking dish.
• Bake 1 hour and 15 minutes or until firm to the touch.
• Cut into squares to serve.
• Recipe can easily be cut in half. This may be prepared ahead of time, covered and refrigerated. Remove from refrigerator at least 2 hours before baking and remove the covering of the casserole. Place in a preheated oven and bake for 1 hour and 15 minutes, or until firm to the touch.

Tags: entree, recipe, egg, recipes, cooking

 Recipe ingredients:

• 5 eggs
• 1/2 cup shredded scallions
• 1 cup bean sprouts, drained well if canned
• Chinese gravy:
  • 1 cup chicken broth
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1/4 teaspoon MSG
  • 1 tablespoon cornstarch, mixed with a little water
  • Salt
  • Pepper

 Recipe method:

• Mix first 3 ingredients together and fry in patties.
• Smother with chinese gravy:
  • Cook over low heat until thick.
  • Serve over egg foo yung.

Tags: foo, yung, recipe, egg, recipes, cooking

 Recipe ingredients:

• 1/4 cup bottled reduced fat creamy Italian salad dressing
• 1/2 teaspoon Italian seasoning, crushed
• 6 hard cooked eggs, chopped
• 1/4 cup sliced green onions with tops
• 1/4 cup minced pepperoni
• 6 plain ice cream cones
• Chopped mushrooms, green peppers, black olives as desired
• 3/4 cup pizza sauce
• 2 tablespoons grated Parmesan cheese

 Recipe method:

• In medium bowl, stir together dressing and seasoning.
• Stir in eggs, onions and pepperoni.
• Cover and refrigerate until ready to serve.
• To serve, scoop about 1/3 cup of the mixture into each cone.
• Top with about 2 tablespoons pizza sauce and mushrooms, peppers and olives as desired.
• Sprinkle each with about 1 teaspoon cheese.

Tags: salad, pizza, cones, recipe, egg, recipes, cooking

 Recipe ingredients:

• 4 egg yolks
• 1/2 pound lightly salted butter, at room temperature
• 1 tablespoon lemon juice
• 1 tablespoon water
• Dash of Tabasco sauce
• 3 tablespoons white vinegar
• Dash of salt
• 4 eggs
• 4 English muffins
• 4 slices ham or Canadian bacon
• Dash of paprika

 Recipe method:

• Prepare sauce first by beating egg yolks with a wire whisk in a double boiler.
• Over low heat add pieces of butter a little at a time, beating until dissolved.
• After all butter has been combined, add lemon juice and water.
• Raise heat to almost boiling, stirring constantly with a wooden spoon until thickened.
• Add a dash of Tabasco sauce.
• Into a large boiler put 6 inches of water, vinegar and salt.
• Heat water until just boiling.
• Stir water and ease egg into water.
• Cook for 1 3/4 to 2 1/2 minutes.
• Keep water swirling.
• Remove eggs with a slotted spoon.
• Toast muffins and top with ham or Canadian bacon. Toast again.
• Add egg, sauce and paprika to toasted muffin.

Tags: eggs, Benedict, recipe, egg, recipes, cooking

 Recipe ingredients:

• 4, 1/2 inch, slices Italian bread
• 4 ounces sliced lean cooked ham
• 1 can, 15 ounces, tomato sauce with diced tomato, onion, celery and green pepper
• 1/2 teaspoon Italian seasoning, crushed
• 1/8 to 1/4 teaspoon garlic powder
• Water
• 4 eggs
• 1/4 cup, 1 ounce, shredded low moisture part skim mozzarella cheese

 Recipe method:

• Toast bread. Top each bread slice with 1 ounce of the ham. Set aside.
• In large saucepan or deep skillet over medium heat, stir together sauce and seasonings.
• Bring to boiling. Reduce heat to keep sauce gently simmering.
• Meanwhile, in large saucepan or deep skillet, bring 2 to 3 inches of water to boiling.
• Reduce heat to keep water gently simmering.
• Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl.
• Holding dish close to water surface, slip eggs, 1 by 1, into water.
• Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes.
• For each serving, spoon 1/4 of the sauce over each ham slice.
• Top each with an egg and about 1 tablespoon of cheese.
• The eggs will take on more flavor if you poach them in the sauce. Slip eggs into simmering sauce. Cover. Cook until whites are completely set and yolks begin to thicken but are not hard, about 7 to 8 minutes.

Tags: eggs, Alfonso, recipe, egg, recipes, cooking

 Recipe ingredients:

• 2 medium onions, finely chopped
• 1 tablespoon oil
• 1/4 cup red chile sauce
• 1 tablespoon green chile sauce
• 1, 8 ounces, can tomato sauce
• 1/2 teaspoon dried oregano, crumbled
• 3 large tomatoes, peeled, seeded and chopped
• 1 to 2 teaspoons chopped fresh cilantro
• 6 corn tortillas
• Oil, as needed
• 6 fried eggs, sunny side up
• 12 slices avocado

 Recipe method:

• Saute onions in 1 tablespoon oil until transparent.
• Add red and green chile sauces, tomato sauce and oregano.
• Bring to a boil.
• Lower heat and simmer, uncovered, for 15 minutes, stirring occasionally.
• Add chopped tomatoes and cilantro.
• Heat thoroughly and keep warm.
• Fry tortillas on both sides in hot oil and dip in sauce, coating both sides.
• Place on individual serving dishes and top with a fried egg.
• Spoon remaining sauce evenly over eggs and top with avocado slices.
• Pass extra green chile sauce.

Tags: huevos, rancheros, recipe, egg, recipes, cooking

 Recipe ingredients:

• 1/2 jar small pimento, chopped
• Salt and pepper, to taste
• 1 cup grated American cheese
• 2 cans cream of mushroom soup, undiluted
• 2 hard boiled eggs per person
• English muffins

 Recipe method:

• Add pimento, salt, pepper and cheese to mushroom soup.
• Heat slowly, stirring constantly.
• Slice eggs into soup mixture and continue to heat.
• Slice, butter and toast English muffins.
• Pour sauce over English muffins.

Tags: eggs, del, Monico, recipe, egg, recipes, cooking

 Recipe ingredients:

• 3 egg whites
• 2 tablespoons instant nonfat dry milk powder
• 1 teaspoon water
• 2 to 3 drops yellow food coloring, optional

 Recipe method:

• This is a good alternative to whole eggs for those who need to watch their diets.
• In a small bowl combine all ingredients and mix well.
• Use as a substitute for eggs.
• Yields 1 serving, equivalent to 2 eggs.
• Diabetic exchanges: 1 very lean meat, 1/2 skim milk

Tags: substitute, recipe, egg, recipes, cooking

 Recipe ingredients:

• 1/2 cup cooking oil
• 1/3 cup white wine vinegar
• 1/4 cup grated Parmesan cheese
• 4 sun dried tomatoes
• 2 large garlic cloves
• 1 1/2 teaspoons basil leaves, crushed
• 1/8 teaspoon ground red pepper
• 8 ounces spinach fettucine, cooked and drained
• 4 plum tomatoes, seeded and diced
• 1 medium zucchini, halved and sliced
• 1 cup, 4 ounces, shredded mozzarella cheese
• 6 hard cooked eggs, wedged

 Recipe method:

• Put first seven ingredients in blender container.
• Cover and blend until smooth.
• Pour into large bowl.
• Add fettucine, tomatoes, zucchini and cheese.
• Toss until evenly coated with dressing.
• Add eggs and toss gently.
• Cover and chill to blend flavors.

Tags: fettucine, sun, salad, recipe, egg, recipes, cooking

 Recipe ingredients:

• 1 cup corn kernels, cut from 2 ears, or l can, 7 to 8 3/4 ounces whole kernel corn, drained
• 2 tablespoons chopped green chilies
• 1/8 teaspoon chili powder
• 1/2 cup chopped tomato, drained
• 4 eggs
• 1/4 cup water
• 1 teaspoon buter or cooking oil or cooking spray
• 1/4 cup, 2 ounces, shredded reduced fat cheddar cheese, divided
• Sliced pitted ripe olives, optional
• Cilantro sprigs, optional

 Recipe method:

• In small bowl, stir together corn, chilies, chili powder and tomato.
• Cover and cook on full power until hot, about 1 1/2 minutes.
• Cover and set aside.
• In 9 inch pie plate, heat butter on full power until melted, about 45 seconds.
• Tilt pan to coat bottom evenly with butter. Set aside.
• In small bowl, beat together eggs and water.
• For each omelet, pour 1/2 cup of the egg mixture into plate.
• Cover tightly with plastic wrap.
• Cook on full power 2 to 3 minutes, rotating 1/4 turn every 30 seconds. Do not stir.
• When top is thickened and no visible liquid egg remains, fill with 1/2 cup reserved corn mixture and 1 tablespoon cheese.
• Fold omelet in half and slide onto serving plate.
• Top with 1/4 cup of the corn mixture and 1 tablespoon of the cheese.
• Garnish with olives and cilantro, if desired.
• Repeat with remaining ingredients.

Tags: fiesta, flash, omelet, recipe, egg, recipes, cooking

 Recipe ingredients:

• 3 tablespoons butter
• 1/4 cup flour
• 1/4 teaspoon dry mustard
• 1/8 teaspoon freshly ground pepper
• 1 cup milk
• 4 eggs, separated
• 1/2 teaspoon salt
• Crab Newburg sauce:
  • 1/4 cup butter
  • 2 tablespoons chopped onions
  • 1 1/2 cups sliced fresh mushrooms
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • Freshly ground pepper, to taste
  • 1 1/2 cups milk
  • 1 teaspoon Worcestershire sauce
  • 2 egg yolks, slightly beaten
  • 2 tablespoons dry white wine
  • 3/4 pound crab meat

 Recipe method:

• Preheat oven to 325 degrees F.
• Butter a 12 x 7 inch baking dish.
• Melt 3 tablespoons butter in a saucepan.
• Blend in flour, mustard and pepper.
• Add milk gradually, stirring constantly until sauce is thickened.
• Cool slightly.
• Beat egg yolks until thick.
• Add sauce to egg yolks.
• Beat egg whites and 1/2 teaspoon salt until stiff peaks form.
• Gently fold into sauce.
• Pour mixture into the prepared baking dish and bake for 20 minutes, or until knife inserted in center comes out clean.
• Serve in baking dish immediately with Crab Newburg sauce.
• Crab Newburg sauce:
  • Melt butter in a skillet and gently cook onions and mushrooms until soft.
  • Add flour, salt, paprika and pepper.
  • Gradually add milk and Worcestershire sauce and cook, stirring constantly, over medium heat until thick and bubbly.
  • Remove from heat and cool slightly.
  • Stir in beaten egg yolks.
  • Add white wine and crab meat.
  • Keep warm in the top of a double boiler until serving time.

  Tags: fluffy, omelet, crab, Newburg, sauce, recipe, egg, recipes, cooking

  ]]> http://cookingsecrets.org/egg/fluffy-omelet-crab-newburg.html/feed 0 http://cookingsecrets.org/egg/frittata.html http://cookingsecrets.org/egg/frittata.html#comments Mon, 22 Oct 2007 09:54:04 +0000 admin cookingeggfrittatareciperecipes http://cookingsecrets.org/egg/frittata.html

   Recipe ingredients:

  • 1, 6 ounces, jar marinated artichoke hearts
  • 2 tablespoons butter
  • 1 cup Dole Fresh Mushrooms, sliced
  • 1/4 cup chopped scallions
  • 6 eggs
  • 1 1/2 teaspoon garlic salt
  • 2 tablespoons white wine
  • 2 tablespoons grated Parmesan cheese

   Recipe method:

  • Drain artichoke marinade into a 10 inch ovenproof skillet.
  • Add butter and melt.
  • Saute mushrooms until golden.
  • Add artichoke hearts and scallion, tossing until heated through.
  • Turn heat to medium.
  • Beat eggs with garlic salt and wine until blended.
  • Pour over mushroom mixture. Do not stir.
  • Cook slowly until sides are bubbly.
  • Sprinkle with cheese and place under broiler until cheese is browned and eggs are set.
  • Serve directly from skillet.

  Tags: frittata, recipe, egg, recipes, cooking

  ]]> http://cookingsecrets.org/egg/frittata.html/feed 0 http://cookingsecrets.org/egg/frittata-o-brien.html http://cookingsecrets.org/egg/frittata-o-brien.html#comments Mon, 22 Oct 2007 09:50:47 +0000 admin cookingeggfrittataO Brienreciperecipes http://cookingsecrets.org/egg/frittata-o-brien.html

   Recipe ingredients:

  • 1 tablespoon butter
  • 1 1/2 cups frozen potatoes O’Brien, about 6 to 7 ounces
  • 1/4 teaspoon salt, if desired
  • 4 eggs
  • 1/4 cup water
  • 1/4 cup, 1 ounce, shredded Cheddar, American or Monterey
  • Jack cheese

   Recipe method:

  • Preheat broiler.
  • Wrap handle of 10 inch omelet pan or skillet with foil to make it ovenproof.
  • In skillet over medium heat, heat butter until just hot enough to sizzle a drop of water.
  • Add potatoes and season with salt, if desired.
  • Stir occasionally until lightly browned, about 5 to 7 minutes.
  • In small bowl, beat together eggs and water until blended.
  • Pour over potatoes.
  • Cover and cook until eggs are almost set, 4 to 5 minutes.
  • Sprinkle with cheese.
  • Broil about 6 inches from heat until eggs are completely set and cheese melts, about 2 to 3 minutes.
  • Cut into halves to serve.

  Tags: frittata, O Brien, recipe, egg, recipes, cooking

  ]]> http://cookingsecrets.org/egg/frittata-o-brien.html/feed 0 http://cookingsecrets.org/egg/impossible-quesadilla-pie.html http://cookingsecrets.org/egg/impossible-quesadilla-pie.html#comments Mon, 22 Oct 2007 08:17:57 +0000 admin cookingeggimpossiblepiequesadillareciperecipes http://cookingsecrets.org/egg/impossible-quesadilla-pie.html

   Recipe ingredients:

  • 2, 4 ounces, cans diced green chiles
  • 2 cups milk
  • 4 cups grated cheese
  • 4 eggs
  • 1 cup Bisquick

   Recipe method:

  • Sprinkle chiles and cheese in a 10 inch pie plate.
  • Blend milk, Bisquick and eggs in a blender until smooth.
  • Pour over cheese and chiles.
  • Bake at 425 degrees F for 25 to 30 minutes or until done.

  Tags: impossible, quesadilla, pie, recipe, egg, recipes, cooking

  ]]> http://cookingsecrets.org/egg/impossible-quesadilla-pie.html/feed 0 http://cookingsecrets.org/egg/italian-spinach-rolls.html http://cookingsecrets.org/egg/italian-spinach-rolls.html#comments Mon, 22 Oct 2007 06:12:32 +0000 admin cookingeggitalianreciperecipesrollsspinach http://cookingsecrets.org/egg/italian-spinach-rolls.html

   Recipe ingredients:

  • 6 lasagne noodles
  • 1 package, 10 ounces, frozen chopped spinach, thawed, drained and pressed
  • 1/2 cup, 4 ounces, part skim ricotta cheese
  • 1/2 cup, 2 ounces, low moisture part skim shredded mozzarella cheese
  • 4 hard cooked eggs, chopped
  • 3 eggs, beaten
  • 1/2 cup chopped green onions with tops
  • 1 1/2 teaspoons Italian seasoning, crushed
  • 1 jar, 14 ounces, spaghetti sauce
  • Grated Parmesan cheese, optional

   Recipe method:

  • Cook noodles according to package directions. Drain well. Set aside.
  • In medium bowl, stir together remaining ingredients except spaghetti sauce and Parmesan cheese until well combined.
  • Spread half of the spaghetti sauce over bottom of greased 11 x 7 x 1 1/2 inch baking dish.
  • Spread a scant 2/3 cup of the spinach mixture over one of the cooked noodle strips.
  • Starting at short end, roll up strip.
  • Place roll, seam side down, in baking dish.
  • Repeat with remaining noodles and spinach mixture.
  • Spoon remaining sauce over rolls.
  • Cover tightly with aluminum foil.
  • Bake in preheated 350 degrees F oven 20 minutes.
  • Remove foil. Continue baking until heated throughout, about 15 to 20 minutes.
  • Sprinkle with Parmesan cheese, if desired.

  Tags: italian, spinach, rolls, recipe, egg, recipes, cooking

  ]]> http://cookingsecrets.org/egg/italian-spinach-rolls.html/feed 0 http://cookingsecrets.org/egg/lemon-custard-fruit.html http://cookingsecrets.org/egg/lemon-custard-fruit.html#comments Mon, 22 Oct 2007 04:09:13 +0000 admin cookingcustardeggfruitlemonreciperecipestopping http://cookingsecrets.org/egg/lemon-custard-fruit.html

   Recipe ingredients:

  • 4 eggs
  • 1/2 cup sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon salt, optional
  • 3 cups skim or low fat milk, heated until very hot
  • Cooking spray
  • Sliced fresh strawberries
  • Jam, jelly or fruit preserves
  • Lemon peel strips, optional
  • Fresh mint leaves, optional

  
  

   Recipe method:

  • In medium bowl, beat together eggs, sugar, juice, grated peel, vanilla and salt, if desired, until well blended.
  • Stir in milk.
  • Place 6, 6 ounces, spray coated custard cups in large baking pan.
  • Pour egg mixture into custard cups.
  • Place pan on rack in preheated 350 degrees F oven.
  • Pour very hot water into pan to within 1/2 inch of top of custards.
  • Bake until knife inserted near center comes out clean, about 25 to 30 minutes.
  • Remove promptly from hot water.
  • Cool on wire rack about 5 to 10 minutes.
  • Serve warm or chilled.
  • Invert onto individual plates.
  • Arrange sliced strawberries around each custard.
  • Spoon jam on top of each custard.
  • Garnish with lemon peel strips and mint leaves, if desired.

  Tags: lemon, custard, fruit, topping, recipe, egg, recipes, cooking

  ]]> http://cookingsecrets.org/egg/lemon-custard-fruit.html/feed 0 http://cookingsecrets.org/egg/mardi-gras-eggs.html http://cookingsecrets.org/egg/mardi-gras-eggs.html#comments Mon, 22 Oct 2007 00:37:15 +0000 admin cookingeggeggsgrasmardireciperecipes http://cookingsecrets.org/egg/mardi-gras-eggs.html

   Recipe ingredients:

  • 4 large hardboiled eggs
  • 1/4 cup flour
  • 1 pound bulk sausage
  • 1 egg, beaten
  • 1 cup seasoned bread crumbs
  • Vegetable oil for frying

   Recipe method:

  • Roll hardboiled eggs in flour.
  • Mold sausage around eggs.
  • Roll eggs in beaten egg and dredge in bread crumbs.
  • Fry in deep fat heated 350 to 375 degrees F until golden brown.

  Tags: mardi, gras, eggs, recipe, egg, recipes, cooking

  ]]> http://cookingsecrets.org/egg/mardi-gras-eggs.html/feed 0 http://cookingsecrets.org/egg/cooked-mayonnaise.html http://cookingsecrets.org/egg/cooked-mayonnaise.html#comments Sun, 21 Oct 2007 22:53:59 +0000 admin cookedcookingeggmayonnaisereciperecipes http://cookingsecrets.org/egg/cooked-mayonnaise.html

   Recipe ingredients:

  • 2 egg yolks
  • 2 tablespoons vinegar or lemon juice
  • 2 tablespoons water
  • 1 teaspoon sugar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 cup cooking oil

   Recipe method:

  • In small saucepan, stir together egg yolks, vinegar, water, sugar, mustard, salt and pepper until thoroughly blended.
  • Cook over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places.
  • Remove from heat. Let stand 4 minutes.
  • Pour into blender container. Cover and blend at high speed.
  • While blending, very slowly add oil. Blend until thick and smooth.
  • Occasionally, turn off blender and scrape down sides of container with rubber spatula, if necessary.
  • Cover and chill if not using immediately.

  Tags: cooked, mayonnaise, recipe, egg, recipes, cooking

  ]]> http://cookingsecrets.org/egg/cooked-mayonnaise.html/feed 0 http://cookingsecrets.org/egg/frosty-blueberry-custard.html http://cookingsecrets.org/egg/frosty-blueberry-custard.html#comments Sun, 21 Oct 2007 21:58:27 +0000 admin blueberrycookingcustardeggfrostyreciperecipes http://cookingsecrets.org/egg/frosty-blueberry-custard.html

   Recipe ingredients:

  • 2 cups fresh or frozen blueberries
  • 4 eggs
  • 2 cups buttermilk
  • 1/2 cup sugar
  • 1 1/2 tablespoons lemon juice
  • 2 envelopes unflavored gelatin
  • 1, 8 ounces, carton non fat lemon yogurt, optional

   Recipe method:

  • Set aside 8 to 10 blueberries for garnish, if desired.
  • Place remaining blueberries in blender container. Set aside.
  • In medium saucepan, beat together eggs, buttermilk, sugar and juice until blended.
  • Sprinkle with gelatin. Let stand 1 minute.
  • Cook over low heat, stirring constantly, until mixture just coats a metal spoon with a thin film and reaches 160 degrees F.
  • Pour over berries in blender container.
  • Cover and blend at high speed until well blended, about 30 seconds.
  • Pour into 5 cup mold and chill until set, several hours or overnight.
  • To serve, unmold on platter.
  • Garnish with yogurt and reserved berries, if desired.

  Tags: frosty, blueberry, custard, recipe, egg, recipes, cooking

  ]]> http://cookingsecrets.org/egg/frosty-blueberry-custard.html/feed 0 http://cookingsecrets.org/egg/frozen-custard-ice-cream.html http://cookingsecrets.org/egg/frozen-custard-ice-cream.html#comments Sun, 21 Oct 2007 21:55:02 +0000 admin cookingcreamcustardeggfrozenicereciperecipes http://cookingsecrets.org/egg/frozen-custard-ice-cream.html

   Recipe ingredients:

  • 6 eggs
  • 2 cups milk
  • 3/4 cup sugar
  • 2 to 3 tablespoons honey
  • 1/4 teaspoon salt
  • 2 cups whipping cream
  • 1 tablespoon vanilla
  • Crushed ice
  • Rock salt

   Recipe method:

  • In medium saucepan, beat together eggs, milk, sugar, honey and salt.
  • Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees F.
  • Cool quickly by setting pan in ice or cold water and stirring for a few minutes.
  • Cover and refrigerate until thoroughly chilled, at least 1 hour.
  • When ready to freeze, pour chilled custard, whipping cream and vanilla into 1 gallon ice cream freezer can.
  • Freeze according to manufacturer directions using 6 parts ice to 1 part rock salt.
  • Transfer to freezer containers and freeze until firm.

  Tags: frozen, custard, ice, cream, recipe, egg, recipes, cooking

  ]]> http://cookingsecrets.org/egg/frozen-custard-ice-cream.html/feed 0 http://cookingsecrets.org/egg/garden-omelet.html http://cookingsecrets.org/egg/garden-omelet.html#comments Sun, 21 Oct 2007 21:51:50 +0000 admin cookingegggardenomeletreciperecipes http://cookingsecrets.org/egg/garden-omelet.html

   Recipe ingredients:

  • 2 tablespoons bottled reduced fat Italian salad dressing
  • 1/2 cup shredded carrots
  • 1/4 cup chopped green onions with tops
  • 1/4 cup chopped green pepper
  • 1/2 cup chopped peeled cucumber
  • 1 medium tomato, chopped
  • 8 eggs
  • 1 cup skim milk
  • 1/2 teaspoon salt, optional
  • 4 teaspoons cooking oil, divided
  • 1 cup alfalfa sprouts

   Recipe method:

  • In small saucepan over medium heat, cook dressing, carrots, onions and peppers until tender.
  • Stir in cucumber and tomatoes. Set aside. Keep warm.
  • Beat together eggs, milk and salt, if desired.
  • In 7 to 10 inch omelet pan over medium heat, heat 1 teaspoon oil until just hot enough to sizzle a drop of water.
  • Pour in 1/2 cup of the egg mixture. Mixture should set immediately at edges.
  • With inverted pancake turner, carefully push cooked portion at edges toward center, tilting pan and moving cooked portions so uncooked portions can reach hot pan surface.
  • When top is thickened and no visible liquid egg remains, fill with 1/4 of the vegetable mixture and 1/4 cup alfalfa sprouts.
  • Fold omelet in half. Invert onto plate.
  • Repeat for remaining omelets.

  Tags: garden, omelet, recipe, egg, recipes, cooking

  ]]> http://cookingsecrets.org/egg/garden-omelet.html/feed 0 http://cookingsecrets.org/egg/garlicky-egg-poach.html http://cookingsecrets.org/egg/garlicky-egg-poach.html#comments Sun, 21 Oct 2007 21:48:42 +0000 admin cookingegggarlickypoachreciperecipes http://cookingsecrets.org/egg/garlicky-egg-poach.html

   Recipe ingredients:

  • 1 teaspoon cooking oil
  • 2 tablespoons minced garlic, 6 to 7 cloves
  • 1 can, 14 1/2 ounces, reduced sodium chicken broth
  • 1/2 cup water
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground red pepper
  • 1 can, 3 ounces, boned chicken, undrained
  • 2 eggs
  • 1/2 cup toasted croutons or stuffing cubes
  • 2 tablespoons shredded or grated Parmesan cheese
  • 2 tablespoons thinly sliced green onions with tops

   Recipe method:

  • In medium saucepan over medium heat, cook garlic in hot oil, stirring frequently until lightly browned.
  • Add broth, water and seasonings. Bring to boiling.
  • Reduce heat to simmering and cook 15 minutes. Stir in chicken.
  • Break cold eggs, one at a time, into bowl.
  • Holding bowl close to broth surface, slip eggs into soup.
  • Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 6 minutes.
  • Place 1/4 cup croutons in each of 2, 12 ounces, bowls.
  • With slotted spoon, gently place eggs on croutons.
  • Ladle about 1 1/3 cups soup over each egg.
  • Sprinkle with cheese and onions.

  Tags: garlicky, egg, poach, recipe, egg, recipes, cooking

  ]]> http://cookingsecrets.org/egg/garlicky-egg-poach.html/feed 0