We've got lots of
cream eggs left over from Easter so this would be a great way to use a few of them.
Not exact matches
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour
cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems
left on Flour for dredging 3
eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying
To Heidi regarding making the cake denser:
Leave out the whipping
cream and use 1 cup of the sour
cream and add 2
egg yokes.
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large
eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach
leaves -1 / 2 cup (250 ml) of heavy
cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2
egg yolks (at room temperature)-1
egg (at room temperature)-1 / 2 cup heavy
cream 2/3 cup (75g) parmesan cheese, finely grated
ingredients: 1 cup heavy
cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and
leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3
egg yolks scrapings of a vanilla bean
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme
leaves, divided 4 oz fresh goat cheese, crumbled 2 large
eggs 3/4 cup heavy
cream
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme
leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving Sour
cream and chopped chives or parsley, for garnish (optional)
It's common to find a few recycled jelly jars filled with
egg whites in my refrigerator;
left over from homemade ice
cream or challah.
2 t unsalted butter for the parchment paper 1 C unsalted shelled whole pistachios (skip the nuts if you'd prefer) 1 T cornstarch 1 1/2 c superfine sugar 1 T fresh lavender buds, separated and
left whole, or 1 1/2 t dried buds, coarsely chopped 6 large
egg whites (3/4 C) at room temperature 1/4 t
cream of tartar
I had a few jars of apple sauce
left, so I added that to the
cream and
eggs, and reduced apple cider makes a delicious syrup to put over the top.
bay
leaf, black pepper, broth, celery, chicken,
cream,
egg, bacon, lemon, lemon juice, parsley, salt, thyme, fresh thyme, kosher, onion,
leaf, dried, sprigs, finely, wine, potatoes, carrots, mushrooms, pepper, flour,
eggs,
egg yolks, white wine, chicken broth, dry white wine, chicken thighs, kosher salt, bone in, thighs, gravy, stew, vegetables, yolks, juice
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime
leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1
egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut
cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana
leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed
6
eggs, beaten 1 cup nonfat milk (or any milk /
cream would do) 1 teaspoon salt (or to taste) 1/2 teaspoon ground pepper 2 leeks, washed and sliced (sauté in a bit of olive oil until softened) 6 spears asparagus, sliced into 2 inch pieces 2 full
leaves rainbow chard, sliced Crumbled feta cheese for topping
In order to make her feel included, I modified the recipe as follows (IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy
cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large
eggs -
EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt -
LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy version.
I will try to add
egg, flour,
cream to see if those
left overs can make a tea cake!
The only issue I had, was that there was a lot of
Cream Egg filling
left over, along with the chocolate??
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large onion, diced small fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale
leaves 2 tablespoons finely chopped fresh chives or sliced green onion 1/2 cup sour
cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin 1
egg, beaten 1/2 cup shredded mozarella
Beat the
egg whites and
cream of tartar in a mixer on medium until the
egg mixture is foamy and white and the beaters begin to
leave a trail in the
egg whites.
clove garlic, crushed 2 tablespoons good quality olive oil 3/4 teaspoon salt 1/2 teaspoon dried basil
leaves 1/2 teaspoon dried thyme
leaves 1/8 teaspoon pepper 1 cup shredded Monterey Jack cheese 1 1/4 cup milk 1/4 cup sour
cream 3/4 cup baking mix 3 large
eggs
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces
cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2 large cage free
eggs 2 tablespoons organic milk 8 teaspoons of a mix of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB Salt 1/2 TB black pepper 1/2 TB cayenne pepper 1/2 TB dried
leaf oregano 1/2 TB dried thyme 1/2 TB onion powder 1 TB garlic powder
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the
egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9)
Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped
cream or ice
cream (optional)
This is what worked for me finally... whipped the
egg whites for eight minutes with 1/2 tsp of
cream of tartar, slowly mixed in the softened
cream cheese and protein powder, baked it at 325 for 30 minutes, then turned the oven off but
left the bread inside to cool — turned out amazing.
Matcha Whoopie Pies with Sakura Buttercream Filling for the cakes (recipe adapted from King Arthur Flour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large
eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp
cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry
leaf powder Maldon salt (or any sea salt with nice big crystals)
Filling 5 (8 - ounce) packages
cream cheese 1 1/4 cups granulated sugar 5 large
eggs 1 teaspoon vanilla extract 1/2 cup semi-sweet chocolate chips 1 teaspoon water 1 teaspoon instant coffee granules 1 (16 - ounce) jar maraschino cherries, chop half of the cherries finely and
leave the other half whole.
ingredients POACHED SALMON: 5 cups water 1 lemon (cut into 1 / 4 - inch thick rounds) 2 shallots (peeled, halved lengthwise) 1 stalk celery (cut into 1 - inch pieces) 2 carrots (peeled, cut into 1 - inch pieces) 1 bay
leaf 2 tablespoons Kosher salt (plus more to taste) 2 (4 - ounce) skinless salmon fillets FARFALLE WITH
CREAM SAUCE: 3
egg yolks 2 and 1/4 cups heavy
cream (divided) 1 pound farfalle 3 tablespoons unsalted butter 1 shallot (peeled, minced) 1 clove garlic (peeled, minced) 1/4 cup vodka 1 recipe poached salmon 1/2 cup frozen peas (thawed, drained) 1 tablespoon lemon zest fresh parsley (finely chopped, to garnish) tarragon (finely chopped, to garnish) Kosher salt and freshly ground pepper
Italian sausage (mild or spicy) 6 pieces of uncured bacon, chopped ** 10 large
eggs 1/2 cup
cream 3/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 teaspoons of sweet basil Pinch of red pepper flakes 10 ounces cheddar cheese, grated 5 - 6 small tomatoes on the vine Fresh basil
leaves for garnish
** Serve slightly stale cake as French Toast using a batter of 1 whole
egg, 3 tablespoons of heavy
cream, and 3 tablespoons of cold - brewed tea (I used leftover black
leaf & star anise tea, but feel free to get creative!).
4 C finely grated potatoes 1 large, or 2 small, cleaned and finely sliced leeks (remove the outer layer and the tough
leaves at the end of the stalk) 6
eggs, whisked with 1/2 C milk or
cream 1/4 C Olive oil (a little less is fine too)
6
egg whites 350 grs caster sugar 250 ml whipping
cream 1/4 teaspoon vanilla essence Big handfuls of your favourite berries — in this cake there are raspberries, blueberries, and red berries Pretty flowers &
leaves of your choice — mine came from my garden, they are used for decoration and not to be ingested.
The recipe now on the Barefoot Contessa site is the same, with three exceptions: 1) she
leaves out the zest of one lemon; 2) she uses 6 extra large
eggs instead 6 large
eggs; and 3) she reduces the sour
cream from 1 1/4 cup to 1 cup.
My current diet include organic green
leaf vegetables and lot of fat,: sour
cream,
eggs, rib - eye steak, clarified butter, and once in while coconut oil (I can't take too much coconut oil because my body seems to still react to it).
Ellen, I would suggest making the cow or goat milk formula from this article and mix it with what you have
left of your European formula, then also give her soft - cooked
egg yolks with
cream and smashed banana as her first foods.
If you focus on eating fat, (that's grass fed meats, fish,
eggs, butter, cheese,
cream, nuts, seeds, olive oil, coconut milk & oil, chocolate, avocado), and take note of the protein then you're
left with carbohydrate foods.
Some of the available items are: the Original, which comes with seasoned fries, poached
egg, cheese sauce, bacon and scallion; the Ranchero, which contains black bean salsa, tortilla chips, avocado, lime sour
cream, poached
egg, cilantro, grape tomato and salsa; and the Sweet, made with mini pancakes, assorted berries, granola, maple syrup, mint
leaves and lemon ricotta.
INGREDIENTS: 1 onion, thickly sliced; 2 cloves; 1 bay
leaf; 600 ml milk; 300 ml
cream; 450g white fish (I used ling); 250g smoked fish (I used trout, but that scary orange dyed fish possibly gives a better flavour); 4
eggs; 100g butter; 45g plain flour; sprinkle of nutmeg; salt and white pepper; 1.25 kg floury potatoes.
We are empty nesters, so we have breakfast on the run - my husband goes to work early and usually takes 1/2 bagel w /
cream cheese and I usually eat the other half when I'm fully awake (he
leaves at 5:30 a.m.) We try to have a big breakfast on week - ends, bacon,
eggs, pancakes, all the fixin's.
1 1/2 cup (250 mL) granulated sugar 5
eggs 2 tbsp (30 mL) milk 1 tbsp (15 mL) vanilla extract 1/2 tsp (2 mL) salt 2 cups (500 mL) sifted cake and pastry flour 6 mint
leaves 1/2 cup (125 mL) whipping
cream, whipped