Not that I'm some sort of born - again Edmund Hillary - type, but you never know with these «adventure tour» outfits — some of them may as well send you off with a handkerchief and a glass
egg cup for all the credibility of their equipment.
Not that I'm some sort of born - again Edmund Hillary - type, but you never know with these «adventure tour» outfits — some of them may as well send you off with a handkerchief and a glass
egg cup for all -LSB-...]
Serve in
an egg cup for breakfast.
Take a half hour on Sunday night to make a batch of these ham - and -
egg cups for protein - packed, on - the - go breakfast bites for the busy week ahead.
Then you are going to LOVE these Ham and
Egg cups for breakfast!
Not exact matches
Sure, we've all been told that breakfast is the most important meal of the day, and it's pretty easy to reach
for a bagel, bowl of cereal,
egg sandwich or
cup of yogurt to get your metabolism going.
I make my daily
cup of tea and two scrambled pesto
eggs, and then sit in front of more episodes of Grace and Frankie before I shower and get ready
for work.
The writer of Proverbs 25:22 says to keep one
egg for yourself, or one
cup of flower
for yourself, and give all the rest to your enemy!
The store is closed, so they come to ask you
for a
cup of flower, or an
egg.
Wet ingredients 160 ml / 2/3
cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3
cup coconut oil, butter or olive oil 10 fresh soft dates, pitted and mashed 3 large
eggs (or 3 tbsp chia seeds mixed with 9 tbsp water) 1/2
cup / 120 ml apple sauce, unsweetened (see below
for instructions hot to make your own) 3 organic apples
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
(180 g)(3/4
cup) sugar 7.5 oz (220 g)(1
cup) unsalted butter 1/4
cup sifted flour 1/4
cup milk 4 large
eggs 2 - 3 teaspoons of Habanero jam (or other hot chile pepper jam) Confectioner's sugar
for decoration
Pastry and Assembly: 2
cups flour Pinch of salt 1/2 teaspoon baking powder 1 tablespoon butter 1
egg, beaten slightly Water Vegetable oil
for deep - frying
1/2
cup / 85 g uncooked quinoa, soaked
for 12 to 24 hours in 1
cup filtered water 1/2
cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated coconut 1
cup / 250 ml unsweetened almond milk 1
egg or 1 tsp chia seeds soaked in 1/4
cup filtered water
for 15 minutes 2 tbsp melted extra virgin coconut oil (more
for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
In a large bowl, with a hand mixer or stand mixer, beat
eggs and 1
cup sugar on medium speed
for one minute.
One of the single serving containers is ALMOST 1/2
cup so works to substitute
for 2
eggs.
Roughly 1/2
cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3
cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough
for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4
eggs or 1/2 block of firm tofu chopped Left over grains (optional)
1 dozen
eggs, hard boiled and cooled in ice water 1
cup mayonnaise 2 teaspoons truffles in oil salt and pepper 1/2
cup chopped fresh chives (reserve a bit
for garnish)
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS
For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pie
For Sweet Potato Scones 2 1/4
cups (320 g) all - purpose flour 1/3
cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2
cup unsweetened sweet potato puree, recipe below 1/3
cup heavy cream, plus more
for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pie
for brushing 1 large
egg 1 large
egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
I used flax
for an
egg substitute, 1/4
cup agave in place of the maple syrup, and 1
cup of applesauce.
for the cookie dough: 1
cup butter, room temperature 1 1/2
cups sugar 1/4
cup glucose 1
egg 1/4 tsp.
In a separate bowl, beat 3
egg yolks, 1/3
cup sugar and 1/8 teaspoon salt with an electric mixer on high
for 2 - 3 minutes.
for the cake: 3 overripe bananas, mashed 3/4
cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2
eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt
for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
Some ideas to try: overnight oats (swap in seasonal fruit of choice in this recipe),
egg frittata or
egg muffins, or oatmeal
cups for breakfast; tuna sandwich, chicken salad, a
cup of soup, or a salad
for lunch; smoothies, yogurt parfaits, hummus and veggies (try my hummus endive boats), and fruit and peanut butter
for snacks.
What you need to do is add half a
cup of buttermilk (instead of one
egg) and follow the same directions as you did
for baking regular cakes.
For the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked p
For the Filling: 3.5 - 4
cups fresh raspberries 2
cups fresh cranberries 1/2
cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large
egg, beaten (
for topping the unbaked p
for topping the unbaked pie)
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted
for the butter) 1 1/2 ounces bittersweet chocolate 1/4
cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4
cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2
eggs 1 1/2
cups toasted pecan halves
for the cupcakes: 1 box (18.25 oz) yellow cake mix 1/2
cup buttermilk 1/2
cup molasses 1/3
cup vegetable oil 4 large
eggs 1-1/2 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp nutmeg
1
cup gluten - free All - Purpose Flour Blend 1/3
cup coconut flour, fluffed with a fork and sifted before measuring 1/3
cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2
cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2
eggs, room temperature 1/2
cup raisins 1 medium orange, cut into very thin slices
for garnish
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3
eggs - 1/2
cup canola oil 3 tbsp maple syrup 1
cup buttermilk - 3/4
cup all - purpose flour 3/4
cup cornmeal 1/4
cup rye flour 1 1/2 tbsp baking powder - 1/2
cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4
cup fresh chives and / or parsley, finely chopped - 1/4
cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary,
for garnish Preheat oven to 400 ° with rack near top.
For Egg - Free Blondies, replace 2 eggs with 1/4 cup Ener - G egg replacer mixed with 1/4 cup hot wat
Egg - Free Blondies, replace 2
eggs with 1/4
cup Ener - G
egg replacer mixed with 1/4 cup hot wat
egg replacer mixed with 1/4
cup hot water.
Garlic Parmesan Bubble Buns Ingredients Dough: 4
cups carbalose flour (a special high - fiber, low carb flour) 2/3
cup vital wheat gluten 1 tsp salt 1
cup whole milk, lukewarm (about 110F) 1
cup water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large
eggs, lightly beaten Coating: 6 tbsp butter, melted 3 cloves garlic, minced 2 tbsp dried parsley flakes 1/2
cup grated Parmesan cheese Directions Preheat oven to 200F
for 10 minutes and then turn oven off.
1
cup whole wheat flour 1
cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large
eggs 1/2
cup buttermilk 1/2
cup milk 2/3
cup reduced apple cider (start with 4
cups of apple cider) 4 tbsps butter, melted vegetable oil or butter
for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
I made it more vegetarian - friendy by substituting a
cup of non-fat Greek yogurt
for the
eggs.
For the tart dough: 1 1/2
cups flour 2 tablespoons sugar pinch salt 1/2
cup unsalted butter, cold and cut into pieces 1 large
egg
French Toast: butter,
for greasing the pan 4 large
eggs, room temperature 1 1/2
cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1
cup fresh or frozen raspberries
for the cake: 1/2 pint strawberries, hulled and chopped 1/4
cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2
cup sugar 1
egg 1/2 teaspoon pure vanilla extract 1 1/4
cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt
For the Cheesecake: 32 ounces cream cheese, at room temperature 3/4
cup granulated sugar 1/2
cup light brown sugar 2
cups (about a 15 - oz can) canned pumpkin 4
eggs, at room temperature 2 1/2 tablespoons heavy cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice
Ingredients 2
cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra
for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2
cup (85 grams) dark chocolate chips 1 large
egg 1 teaspoon vanilla extract 1/3
cup (80 ml) heavy cream
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more
for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3
cup plus 2 tablespoons (80 g) natural cane sugar 5
egg yolks 1
cup (250 ml) heavy cream 1
cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3
cup dried cranberries
ingredients:
for the crust: 2 sleeves (18 whole) graham crackers 1/2
cup flour 10 tablespoons butter 1 tablespoon sugar 1 tablespoon brown sugar 1
egg yolk scant teaspoon kosher salt pinch cinnamon
Made the Sausage and apple cornbread stuffing casserole last night... one thing I noticed, you call
for 2
cups of chicken stock but then never tell us where to add it (I assumed with the milk /
egg mixture?)
Use 1/4
cup of tofu
for 1
egg, but be sure to
for the lemon curd: 3 medium
egg yolks (or 2 extra-large) 240 grams (1
cups) water 100 grams (1/2
cup) sugar 28 grams (1/4
cup) cornstarch 27 grams (1/8
cup, 2 tablespoons) butter zest of 1 lemons juice of 1 1/2 lemons (approximately 1/4
cup) 1/2 teaspoon vanilla extract
1 hass avocado 3/4
cup unsweetened applesauce 3/4
cup maple syrup 1 tsp vanilla extract 4 large
eggs 1/2
cup coconut flour 1/2
cup unsweetened cocoa powder 1/4 tsp sea salt 2 tsp baking soda Baked
for 35 mins
For one
egg, use half a mashed banana or approximately 1/4
cup of
ingredients:
for the crust: 112 grams (1 stick, 8 tablespoons) unsalted butter, soft 100 grams (1/2
cup) granulated sugar 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 120 grams (1
cup) flour, plus 2 tablespoons if needed 1
egg yolk
2 1⁄4
cups All Purpose Flour 1 tsp Baking Soda 1⁄2 tsp Salt 1
cup Butter unsalted softened 3⁄4
cup Sugar granulated 3⁄4
cup Light Brown Sugar packed 1 tsp Vanilla Essence 2 tbsp
Egg Replacer
for 2
eggs 1
cup Semi-Sweet Chocolate Chips
If you want to skip the
eggs then use 3/4
cup of thick yogurt
for the same, as I did and it came out well.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3
cup crème fraîche -2 large
egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called
for.