76 dying eggs Recipes

white sugar, all-purpose flour, butter, cubed, ground cinnamon, all-purpose flour, white sugar, baking powder, applesauce, egg, milk, fresh blueberries

good first cold press extra virgin olive oil , 1/2 inch in large saute pan (don tsp skimp on oil quality!), garlic cloves, minced , to taste, chopped onion , to taste, pancetta, thick slices (italian bacon), eggs, spaghetti (use your good judgement on quanity, we eat alot!..you may not!), fresh grated parmesan cheese (again , don tsp skimp on quality!) or 2 cups parmigiano-reggiano cheese (again, don tsp skimp on quality!), crushed red pepper flakes, salt & fresh ground pepper

all-purpose flour, sugar or 2 cups splenda substitute, equal amount, unsweetened cocoa, baking powder, cinnamon, vanilla, tart apples, shredded (packed) or 3/4 cup unsweetened applesauce, nonfat milk, becel margarine or 3/4 cup butter, melted, eggs (240-260 g total weight), dark chocolate, frozen raspberries , 250g (not defrosted) or 1 1/2 cups fresh raspberries, coarse sugar (perle sugar)

apple, sliced very thin, unsalted butter, flour, sugar, salt, half-and-half, eggs, butter, melted, cinnamon sugar , added to butter, to taste

quick-cooking grits, butter, sharp cheddar cheese, eggs, milk, garlic powder, paprika

brown sugar, eggs, vanilla, dark chocolate, chopped or 6 oz chocolate chips, butter, flour, pecans, chopped (optional), salt, baking powder

crushed undrained pineapple, sugar, flour, eggs, baking soda, mix in 9x13 pan. bake 350 for 45 minutes. now watch. mine was almost done at 35 minutes but i did leave it in 5 more minutes. the cake rises nice but the center will sink as it cools. this is due to all the pineapple. (some people don tsp have this problem. it might be from not mixing all the pineapple in the pan out of the center.), fret , the topping goes on this when it cools.

salted butter, pure vanilla extract, eggs, sugar, light brown sugar, all-purpose flour, baking soda, salt, chocolate chips

sugar, flour, canola oil, buttermilk, prune baby food, eggs, vanilla, baking soda, cinnamon, salt, chopped pecans (optional), butter

light cream cheese, sugar, egg, light sour cream, vanilla extract, refrigerated crescent dinner rolls, sugar, cinnamon, butter, melted

chicken stove top stuffing mix, chicken broth, cream of mushroom soup, cream of celery soup, eggs, onion, chopped, celery ribs, chopped finely

cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), creamy peanut butter, butter, softened, powdered sugar, vanilla extract, milk, cocoa

dense store-bought dark pumpernickel bread, cut into 1-inch cubes, dense store-bought light rye bread, cut into 1-inch cubes , stale, thick-cut bacon, chopped and browned , fat reserved, eggs, lightly beaten, onions, chopped, garlic cloves, crushed (or more to taste), rosemary, thyme leaves, toasted pecans, rich chicken broth (more or less depending on your preference for dry or wet stuffing) or 2 quarts turkey stock (more or less depending on your preference for dry or wet stuffing), bourbon

ingredients for 1 large camembert, whelks, clams, winkles, dozen, squid or 2 kg (4 1/2 lb.) octopus, court-bouillon, peppercorns, camargue sea salt, mixed salad greens (2 parts wild arugula, purslane, wild dandelion), herbs (chervil, tarragon, chives), year old balsamic vinegar, extra-virgin cold pressed olive oil, sherry vinegar, salt and pepper, red peppers, green peppers, yellow peppers, ripe camembert, egg white, whole eggs, flour, melted butter, camembert , pressed through a sieve, cumin, buying, buy only live mollusks. reject any that are already open : they are probably dead. if the shell if partly open, tap on it. if it closes, the mollusk is still showing signs of vitality., should have a fresh briny ocean scent. avoid any with an unpleasant or ammonia-like smell. the shell should contain a clear liquid, except mussels which contain little or none at all, though the meat inside should be moist., never soak mollusks in fresh water; they ll open up and die., storing, place the live winkles in a container covered with a damp cloth. do not immerse them in water or place them in an airtight container that would prevent them from breathing. mollusks should be stored at a temperature between 0 and 4o cup (32-40o f). in their shells they will keep for 3 days; shucked for 1 or 2 days., preparing, wash the winkles at least twice in cold water before any other preparation .