215233 archangel egg spice Recipes

egg whites, sugar, old bay seasoning, worcestershire sauce, chili powder, cayenne pepper, salt, mixed nuts (any combination of untoasted walnuts, pecans, cashews, and pistachios), butter, melted, grated parmesan

egg white, water, salted cashews, sugar, chili powder, salt, ground cumin, cayenne pepper

egg white, sugar, ground cinnamon, ground nutmeg, salt, gluten-free oven-toasted rice cereal (such as koala), pecan halves, coarsely chopped, dried cherries, grated orange rind

egg whites, lightly beaten, orange juice, pecan halves, sugar, cornstarch, grated orange peel, ground cinnamon, ground allspice, salt

egg white, pecan halves, sugar substitute equivalent to 1/2 cup sugar, ground cinnamon, salt

egg white, water, unsalted dry roasted peanuts, sugar, ground cinnamon, cayenne pepper, salt, ground cumin, ground coriander

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

eggs, all purpose flour, milk, vegetable oil, baking powder, salt, sugar, applesauce, ginger, cinnamon, ground nutmeg

egg, honey, bi-carb soda, allspice (or to taste), flour , sifted, blanched almonds, honey, extra, mixed with 1 tsp boiling water

egg white, water, pecan halves, sugar, ground cinnamon, ground allspice, freshly ground black pepper

egg yolks, sugar, milk, ground cinnamon, heavy cream, freshly grated nutmeg, vanilla extract, bourbon, garnishes: sweetened whipped cream , ground cinnamon, ground nutmeg

egg yolks, sugar, milk, cinnamon ground, heavy cream, nutmeg freshly grated, vanilla extract, bourbon, whipping cream sweetened, cinnamon ground, nutmeg ground

egg white, lightly beaten, water, pecan halves, white sugar, salt, ground cinnamon, ground nutmeg

egg whites, cream of tartar, salt, superfine sugar, vanilla extract, ground cardamom

eggs, separated, buttermilk, butter or margarine, at room temperature, sugar, dark molasses, all-purpose flour, ground ginger, baking soda, baking powder, ground cinnamon, ground nutmeg, salt, fresh lemon sauce, lemon wedges (optional), lemon leaves (optional)

egg white, cold water, pecan halves, sugar, ground cinnamon, salt