148 and their eggs Recipes

egg whites, water, breadcrumbs, dried and plain, eggplant, peeled and cut in 1/4 inch thick slices, tomato sauce , no salt added, stewed tomatoes , no salt added, chopped with their juices, basil, chopped, salt, black pepper, dried oregano, part-skim mozzarella cheese, shredded , about 3 ozs, parmesan cheese, grated, fresh parsley, chopped

eggs, whole milk, pure vanilla extract, salt, challah (each slice should be 3/4 to 1 inch thick, may substitute good white bread), corn flakes, crumbled to about half their original size, unsalted butter, sugar (optional), real maple syrup, warmed

garlic clove, sliced in half, egg, white wine, white wine, kosher salt & freshly ground black pepper, nutmeg, freshly grated, fresh parsley, chopped (heaping), breadcrumbs, freshly grated (heaping), italian sweet sausage, removed from their casings (i use flavored chicken sausages such as spiced apple), breast of veal , with a pocket cut into it by the butcher, bacon or 5 slices pancetta, shallot, sliced thick, veal broth or 5 -6 cups chicken broth

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

unflavored gelatin, cold water, sugar, salt, cornstarch, whole milk (not low fat ), egg yolks, beaten, semi-sweet chocolate chips, pure vanilla extract (good quality ), rum flavoring, egg whites, cream of tartar, sugar, baked pie shell (not graham cracker crust), heavy cream , whipped until peaks form and hold their shape (for topping), shaved chocolate (for garnishing)

fresh baby asparagus (you ll need about 18 stalks depending upon size), chopped scallions (2 or 3 stalks ) or 1/3 cup fresh sliced chives, slightly beaten eggs, flour, half-n-half , light cream or milk, frozen spinach - drained really well of its water and thawed, shredded cheese , use a combination of two or more cheeses such as goat, swiss and gouda or swiss, cheddar and monteray jack for some pizazz., pie crust (pre-made ok to use...so it s ok to cheat on this step my peeps), salt, fresh cracked pepper, garlic powder, nutmeg (preferably fresh if possible), homemade rustic pastry shell, flour, salt, chilled shortening, butter, freshly grated parmasean cheese, equipment needed : 1 working oven at 450 to start, fresh chicken eggs just laid (just kidding), bag of dried beans out of their plastic, tin foil to help with baking pie shell blind (not you but the pie shell of course), steamer for asparagus, couple of bowls to make work easier and a cookie sheet to make clean up easier by placing cookie sheet under pastry shell when baking quiche in avoiding any spills that may occur.

eggs, low-fat yogurt, chopped parsley, extra virgin olive oil, onion, thinly sliced, garlic clove, thinly sliced, chopped sage, crushed red pepper flakes, diced tomatoes , with their juices, salt & freshly ground black pepper, whole wheat peasant bread, cut into 1-inch cubes (4 cups), feta cheese, crumbled

eggs (remember, it s worth it), roma tomatoes (their sweet flavor does well in this recipe), fresh basil (yes that s right), fresh parsley, bacon, your favorite lunch meat (i like cubed turkey, but you can use anything... including leftover chicken from last night ;-) ), shredded mozzarella cheese, kosher salt, black pepper

egg whites, eggplants, peeled and cut crosswise into 1/4-inch-thick slices, breadcrumbs, plain dried, olive oil flavored cooking spray, tomato, chopped with their juice, fresh basil, chopped, black pepper, mozzarella cheese, shredded , part skim (about 4 oz), parmesan cheese, grated, garlic cloves, chopped finely, onion, chopped, tomato paste, balsamic vinegar

eggs, fine salt, sugar, milk, warmed, vanilla extract, unsalted butter, melted, unbleached all-purpose flour, vegetable shortening, sugar, marinated berries or glazed apples and pears, recipes follow, suggestion : maple syrup, marinated berries, sugar, vanilla bean , split lengthwise, and seeds scraped out with a knife and reserved, grated zest of 1/2 lemon, grated zest of 1/2 orange, water, freshly squeezed orange juice, freshly squeezed lemon juice, raspberries, blueberries, rinsed, strawberries, rinsed, tops trimmed, halved or quartered, if large, glazed apples and pears compote, granny smith apples or other tart baking apple (about 1 1/4 lb), bosc pears (about 1 1/4 lb), juice of 1 lemon, unsalted butter, sugar, grated zest of 2 oranges , plus their juice, two 3-inch-long cinnamon sticks, calvados , apple jack, or brandy (optional)

eggs, sage leaves, roughly chopped, grated pecorino romano, virgin olive oil plus 4 tablespoons, scallions, thinly sliced, celery stalks, tops and leaves, basic tomato sauce . recipe follows, spanish onion, cut into 1/4-inch dice, garlic, thinly sliced, virgin olive oil, fresh thyme (or 2 tbsp dried ), carrot, finely shredded, tomatoes, crushed and mixed well with their juices, salt , to taste

pure olive oil, garlic, finely chopped, eggs, chopped fresh flat-leaf parsley, ground chuck, ground veal, ground pork butt, freshly grated parmesan, dried bread crumbs (made from fresh white bread), salt and freshly ground black pepper, pure olive oil, spanish onions, finely chopped, garlic, rubbed to paste, red chili flakes, tomato paste, tomatoes and their juice, mashed up with a whisk, cubano peppers, whole , with some knife slits, fresh flat-leaf parsley, salt and freshly ground black pepper, number 8 or 9) spaghetti, cooked al dente, freshly chopped basil leaves, parmigiano-reggiano, fresh parsley sprigs, for garnish

fresh lavender flowers, stripped from their stalks, sweet white wine (such as sauterne, muscat or beaumes de venise), heavy cream, egg whites, fresh lavender flowers, stripped from their stalks, sugar

ground veal, egg, beaten, italian seasoned breadcrumbs , a couple of handfuls, grated parmigiano or 1/4 cup romano cheese, freshly grated nutmeg , eyeball it, coarse salt, black pepper, extra virgin olive oil , 2 turns of the pot, carrots, peeled, stalks celery, and their greens, yellow onion, peeled and halved, coarse salt, pepper, bay leaf, white wine, white beans , cannellini, drained, diced tomato puree or 1 (15 oz) can coarsely ground tomatoes, chicken stock , available in re-sealable boxes on soup aisle, beef stock , available in 1 cup small boxes on soup aisle, egg pasta , broken egg fettuccini or 1 cup egg noodles, garlic cloves, cracked away from skins, flat fillet anchovies, drained, loosely packed flat leaf parsley (handful ), lemon , zest of, crusty bread , to pass at table

foam cake savvy, eggs separate more easily when cold but whip up better when at room temperature. separate the eggs as soon as you take them from the refrigerator , then let the whites sit out in a bowl for about 30 minutes to come to room temperature before beating them., if a recipe calls for whisking the eggs or egg whites over hot water, do not let the bottom of the bowl touch the water or the eggs will cook., be sure to use a spotlessly clean bowl and aters or whisk for ating egg whites. any spot of grease or fat (including egg yolk) will prevent the whites from expanding to their full volume., lift the beaters or whisk from the whites and turn them upright to determine if they have formed soft or stiff peaks. soft peaks will gently fall over onto themselves, while stiff, dry peaks will stand straight up., overbeating eggs will cause them to clump and look somewhat chalky, and the cake will not rise as successfully., before baking the cake , gently run a kitchen knife or small rubber spatula through the batter to deflate any large air bubbles., a foam cake is done when the top is golden and the cake springs back when gently pressed with a fingertip.

water, raw honey, veg oil, sea salt, extra large egg, extra large egg yolk (keep egg whites for wash), quality bread flour. (i use king arthur special artisan flour , but their regular bread flour is also good.), red star instant active yeast .

extra virgin olive oil, spanish onion, finely sliced, garlic, thinly sliced, fennel seeds, pork shoulder meat, cut into 1/2-inch cubes, red wine vinegar, sugar, basic tomato sauce , recipe follows, dry red wine, fresh mint leaves, eggs plus 2, freshly grated pecorino, italian parsley, finely chopped to yield 1/2 cup, all-purpose flour plus 1/4 cup, fine semolina, warm water with 4 oz butter melted in it, salt, recipe courtesy of mario batali, spanish onion, cut into 1/4-inch dice, garlic, thinly sliced, virgin olive oil, fresh thyme (or 2 tbsp dried ), carrot, finely shredded, tomatoes, crushed and mixed well with their juices, salt , to taste

red potatoes, boiled with their jackets on, all-purpose flour, eggs, milk or 3/4 cup half-and-half, worcestershire sauce, salt, black pepper, diced cooked corned beef, chopped boiled green cabbage, chopped cooked spinach or 1 (10 oz) package frozen spinach, thawed, eggs, sour cream (reduced fat ok), grated swiss cheese, all-purpose flour, salt, sweet paprika