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Eggs
Ingredients
tomatoes
Pinch pepper
Instructions
STEP 2Remove yolks. With fork, mash yolks; add mayonnaise, mustard,
sun-dried tomatoes, basil, balsamic vinegar, salt and pepper.
STEP 3Refill whites with yolk mixture. Garnish with sun-dried tomatoes
and basil.
Ingredients
4eggs
8tostada shells
Instructions
STEP 2Heat oil in skillet over medium heat. Add tomato, peppers and
chili powder (if using); saut until peppers are tender, about 5 minutes.
STEP 3Pour egg mixture into skillet and cook, stirring gently, until eggs
are just set, about 5 minutes.
STEP 4Divide egg mixture equally over tostada shells. Top with cheese,
salsa and shredded lettuce.
Ingredients
3hard-cooked eggs, peeled
Instructions
STEP 2Using 2 inch (5 cm) circle cookie or biscuit cutter, cut rounds out
of toast to make 12 circles.
STEP 3In small bowl, combine mayonnaise with Dijon mustard, herbs,
hot sauce and pepper.
STEP 4To assemble: Top toast with 1 egg slice, 1/4 tsp (1.25 mL) dollop
of mayonnaise, a piece of bacon and garnish with fresh herbs.
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ingredients
1/2 small carrot, peeled and shaved into strips using a vegetable peeler
1 tablespoon mustard
Directions
1. Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water
until tender, about 10 minutes; drain.
2. Mix cooked cauliflower, hard-boiled eggs, carrot, green onions, sweet pickle relish,
mayonnaise, and mustard in a large bowl; season with salt and black pepper.
CLASSIC EGG SALAD
INGREDIENTS
Lettuce leaves
DIRECTIONS
INGREDIENTS
Preparation
To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to
a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for
10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold
water. Let stand until cool enough to handle before peeling.
INGREDIENTS
4 EGGS
Salt, as desired
DIRECTIONS
COAT large nonstick skillet with cooking spray; heat over medium
heat until hot. ADD onion, ginger and cumin; stir-fry until onion is
just softened, about 2 minutes. ADD tomato and jalapeo pepper;
stir-fry 2 minutes longer.
BEAT eggs, cilantro and salt in medium bowl until blended. POUR
over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs
across the pan with an inverted turner, forming large soft curds.
CONTINUE cooking pulling, lifting and folding eggs until
thickened and no visible liquid egg remains. Do not stir constantly.
SERVE immediately.
Ingredients
Directions
1 Heat oven to 350F. Spray 13x9-inch (3-quart) baking dish with
cooking spray. In 10-inch nonstick skillet, cook sausage over
medium-high heat 5 to 7 minutes, stirring frequently, until no longer
pink; drain and set aside. Reduce heat to medium. In same skillet,
cook bell pepper 3 to 5 minutes or until tender.
2 In baking dish, layer half of the French bread, 1 1/2 cups of the
cheese, the bell pepper, green onions, tomatoes, chopped green
chiles, sausage and remaining bread. In large bowl, beat eggs and
milk with whisk; beat in chili powder and cumin. Pour over bread
mixture, pressing down slightly. Sprinkle with remaining 1/2 cup
cheese.
Ingredients
2 Lightly spray 3-quart casserole with cooking spray. Pour grits mixture into casserole.
Cool 20 minutes.
4 Heat oven to 350F. In large bowl, slightly beat eggs with whisk; stir in whipping
cream, 2 tablespoons parsley, 1 cup of the Cheddar cheese and the cooked sausage. Pour over
grits mixture. Top with remaining 1/2 cup Cheddar cheese.
5 Bake uncovered 35 to 40 minutes or until set and edges are lightly browned. Sprinkle
with additional parsley.