You gave some great ideas and strategy buying 10 - sector ETF's over one «oddly» weighted IYY fund, but made sure to add in some of the negatives that would be involved in a taxable account
with a small egg of money.
Not exact matches
What is it:
Small shrimp battered in
egg and wheat flour, breaded
with a panko crust and deep fried.
There's quite a bit of research, based on historical returns, that finds if you retire at age 65, you can withdraw 4 % a year (plus inflation adjustments) from your nest
egg with only a
small risk of outliving your money.
Just 100 CEOs have company retirement funds worth $ 4.7 billion — a sum equal to the entire retirement savings of the 41 percent of U.S. families
with the
smallest nest
eggs.
That's as much as the entire retirement savings of the 41 percent of American families
with the
smallest nest
eggs.
Oh, and by the way... along
with the Passover Meal, my family also decorates and hides Easter
eggs, and we give each other jelly beans, chocolate, and other
small gifts.
4 large or 8
small, New Mexican green chiles, roasted peeled and seeded,
with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut into sticks All - purpose flour 3
eggs 3 tablespoons flour 1 tablespoon water 1/4 teaspoon salt Vegetable oil for frying
Pour the half cup of cream and
egg in a
small dish and beat
with a fork.
Crack the
egg into a
small bowl and mix it up a bit
with a pastry brush, then brush a little around the edges of each square.
In a
small bowl, prepare your flax
egg by whisking 1 tablespoon of ground flaxseed
with three tablespoons of water.
2 Working
with the
eggs one by one, crack an
egg into a
small cup, then place the cup near the surface of the hot water and gently drop the
egg into the water.
In a
small bowl, whisk together the
egg yolk
with two tablespoons water.
In a
small mixing bowl
with a hand - mixer blend together the
eggs, honey and applesauce.
Directions: Preheat oven to 375 degrees / Spread tomato sauce in the bottom of baking dish / Break
eggs one at a time into a
small dish and then gently transfer into casserole which has been spread
with the sauce / Sprinkle
eggs with salt & pepper to taste, and grated Parmesan / Bake for 8 — 10 minutes in preheated oven, checking occasionally /
Eggs are done when they suit your own taste for runny or set / Serve
with almost anything.
Organic Golden Flaxseed Meal can also be used in almost any recipe as a vegan
egg substitute: simply mix 1 Tbsp flaxseed meal
with 3 Tbsp water in a
small bowl and let sit for two minutes to replace one
egg in a recipe.
Mix a
small portion of the hot mixture
with egg yolks (to bring up the temperature of the
eggs without scrambling them).
To assemble the salad, start by filling your salad bowl
with mixed baby greens and then adding the bacon crumbles, some diced avocado, fresh tomato, the hardboiled
egg, garbanzo beans, the steak and gorgonzola crumbles in separate,
small piles on top.
Mix the
egg and cream in a
small bowl and brush it on the pie crust strips then sprinkle
with the coarse sugar.
I use very
small amount to test
with 1
egg.
1 Prepare the flax «
egg»: Combine the flax meal
with 2 1/2 tablespoons of water in a
small bowl.
1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into
small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together
with eggs, milk cream and cream cheese 5) Season
with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray
with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling
with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart
with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve
with a side of vegetable salad (optional)
While the veggies are cooking, prep a
smaller pan
with non stick spray and cook the
eggs as a scramble (they don't need to be pretty!).
Quality (key word) raw
egg yolks are unique and full of nutrients, but you could substitute a
small amount of avocado for smoother texture if you are uncomfortable
with the
egg...
Whisk remaining
egg with 1 tablespoon water in a
small bowl.
The servings are quite generous here, so if you are a
small family, it should still be enough for all of you
with the addition of one or two extra
eggs.
In a
small bowl, beat
egg yolks
with sugar until the mixture is pale.
Beat the
egg and vanilla in a
small bowl, then mix it
with the fruit and nut mixture until everything's coated
with the batter.
In a
small bowl, beat the
eggs with the yogurt, lemon zest, melted butter and vanilla.
In a
small bowl,
with an electric mixer, beat cream cheese, condensed milk,
egg substitute, and vanilla until blended.
Whisk the
eggs and milk together in a
small bowl and set up another bowl
with the bread crumbs.
Made these today
with a few changes: — left out stevia — used 5 dates soaked in some warm water (they were
small ones tho)-- subbed flax seed for one of the
eggs — added vanilla, cinnamon, allspice — added a bit of extra walnut — added raisins to 3 of them
The Heritage Cook: Potato, Bacon, Green Chiles and Cheese Casserole Feed Me Phoebe: Bangers and Spinach Mash
with Cider Onions Dishin & Dishes: Sweet and Savory Potato Stacks Big Girls, Small Kitchen: Potato - Chickpea Masala with Cilantro Chutney Weelicious: Potato Fans Taste With The Eyes: Truffled Poached Egg, Asparagus and Truffle Vinaigrette, Black Truffle and Potato Stack Napa Farmhouse 1885: Warm Pan Fried Potatoes and Greens Salad Red or Green: Smashed Sweet Potatoes with Chipotle In Jennie's Kitchen: Crispy Oven Fries The Sensitive Epicure: Healthier Twice Baked Potato Skins Elephants and the Coconut Tress: Indian Spiced Potatoes Jeanette's Healthy Living: Healthy Bacon Egg Potato Breakfast Casserole Virtually Homemade: Bacon Parmesan Hasselback Potatoes Devour: Mashed Potatoes, Reinvented FN Dish: 10 Potato Picks (Reci
with Cider Onions Dishin & Dishes: Sweet and Savory Potato Stacks Big Girls,
Small Kitchen: Potato - Chickpea Masala
with Cilantro Chutney Weelicious: Potato Fans Taste With The Eyes: Truffled Poached Egg, Asparagus and Truffle Vinaigrette, Black Truffle and Potato Stack Napa Farmhouse 1885: Warm Pan Fried Potatoes and Greens Salad Red or Green: Smashed Sweet Potatoes with Chipotle In Jennie's Kitchen: Crispy Oven Fries The Sensitive Epicure: Healthier Twice Baked Potato Skins Elephants and the Coconut Tress: Indian Spiced Potatoes Jeanette's Healthy Living: Healthy Bacon Egg Potato Breakfast Casserole Virtually Homemade: Bacon Parmesan Hasselback Potatoes Devour: Mashed Potatoes, Reinvented FN Dish: 10 Potato Picks (Reci
with Cilantro Chutney Weelicious: Potato Fans Taste
With The Eyes: Truffled Poached Egg, Asparagus and Truffle Vinaigrette, Black Truffle and Potato Stack Napa Farmhouse 1885: Warm Pan Fried Potatoes and Greens Salad Red or Green: Smashed Sweet Potatoes with Chipotle In Jennie's Kitchen: Crispy Oven Fries The Sensitive Epicure: Healthier Twice Baked Potato Skins Elephants and the Coconut Tress: Indian Spiced Potatoes Jeanette's Healthy Living: Healthy Bacon Egg Potato Breakfast Casserole Virtually Homemade: Bacon Parmesan Hasselback Potatoes Devour: Mashed Potatoes, Reinvented FN Dish: 10 Potato Picks (Reci
With The Eyes: Truffled Poached
Egg, Asparagus and Truffle Vinaigrette, Black Truffle and Potato Stack Napa Farmhouse 1885: Warm Pan Fried Potatoes and Greens Salad Red or Green: Smashed Sweet Potatoes
with Chipotle In Jennie's Kitchen: Crispy Oven Fries The Sensitive Epicure: Healthier Twice Baked Potato Skins Elephants and the Coconut Tress: Indian Spiced Potatoes Jeanette's Healthy Living: Healthy Bacon Egg Potato Breakfast Casserole Virtually Homemade: Bacon Parmesan Hasselback Potatoes Devour: Mashed Potatoes, Reinvented FN Dish: 10 Potato Picks (Reci
with Chipotle In Jennie's Kitchen: Crispy Oven Fries The Sensitive Epicure: Healthier Twice Baked Potato Skins Elephants and the Coconut Tress: Indian Spiced Potatoes Jeanette's Healthy Living: Healthy Bacon
Egg Potato Breakfast Casserole Virtually Homemade: Bacon Parmesan Hasselback Potatoes Devour: Mashed Potatoes, Reinvented FN Dish: 10 Potato Picks (Recipes)
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)
In another
small bowl, beat the
eggs and
egg yolks
with a whisk until they are well blended, then stir in 1/2 cup grated cheese.
You know, the eggy sopita reminds me of when I was a kid, my mother used to soft - boil an
egg, rip a piece of buttered toast in
small bits, and mix it all together
with S + P. I thought it was the best breakfast ever!
The variations are pretty infinite: you could divide the dough into 3 or 4 pieces and make
small little pizzas (5 - 6 inches in diameter, 1
egg each) to serve alongside fruit or hashbrowns or something, or you could make one giant pizza and top it
with 4 or more
eggs to feed a crowd (if you are going to double the recipe, I would still recommend making two pizzas, as it might start getting out of control size-wise).
Meanwhile crack the
eggs into a
small bowl or jug and beat together
with a fork.
Combine
egg whites and almond milk in a
small saucepan and stir
with a spatula over medium heat.
Prepare your medium boiled
eggs (firm white and semi-firm yolk) by placing them into a
small pot and cover
with cold water.
-- On a lower speed, add
eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a
small bowl, and fold into batter
with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly
with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)
Then make the pastry cream by mixing the milk,
egg yolks, brown sugar, cornstarch, and cinnamon
with a wire whisk in a
small microwave - safe bowl.
Brush each heart
with egg wash and cut a
small X on top to let the steam escape.
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1
small or medium onion 2 large
eggs,
egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream
with or without smoked salmon
I break the
egg in a
small bowl, fork - beat it
with a pinch of garlic salt and chilli powder and put it in the pan.
I've been doing mine
with just the
egg, tortilla, and a
small amount of hot green chutney inside.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices,
Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3
eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom
with baking paper and butter the paper as well.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3
small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1
egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan
with a 1/3 capacity.
In a
small bowl, stir Bisquick ®
with milk and
eggs using a fork or wire whisk; blend well.
For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 2 dashes salt 1 tablespoon cold butter, cut into
small cubes 1 pie crust dough round 1
egg, beaten (for the
egg wash) 3 teaspoons cold water (for the
egg wash) 1 tablespoon sanding sugar (or other type of sugar
with large crystals) Streusel
Flaxseed Meal can also be used in almost any recipe as a vegan
egg substitute: simply mix 1 Tbsp flaxseed meal
with 3 Tbsp water in a
small bowl and let sit for two minutes to replace one
egg in a recipe.