206109 egg brownie mug Recipes

brownie mix (13-inch x 9-inch pan size), one 3 ounces) cream cheese, softened, sugar, cold 2% milk, instant chocolate pudding mix, chopped pecans

brownie mix (13-inch x 9-inch pan size), chopped pecans, pecan halves, butterscotch chips, caramel ice cream topping

eggs, vegetable oil, all-purpose flour, white sugar, unsweetened cocoa powder, baking powder, salt

egg whites, vanilla extract, sugar, crushed chocolate wafer, chopped walnuts, heavy whipping cream, sugar

eggs, salt, sugar, pure vanilla extract, margarine, unsweetened chocolate, chopped, all-purpose flour, semi-sweet chocolate chips, heavy cream

eggs, sugar, oil, unsweetened cocoa, potato starch, nuts, chopped

eggs, sugar, cocoa, salt, margarine, melted, ground matzah cake meal, semisweet chocolate chips, chopped walnuts, glaze, semisweet chocolate chips, margarine, instant freeze dried coffee, water, sour cream , if desired

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.

egg whites, vegetable oil, vanilla extract, all-purpose flour, sugar, brown sugar, cocoa, baking powder

egg whites, room temperature, salt, cream of tartar, granulated sugar, chocolate wafer crumbs, chopped pecans or 1/2 cup walnuts, vanilla, whipping cream, cocoa, granulated sugar, vanilla, grated chocolate

eggs, sugar, whisk both together. do not over beat these or they will become cake like and not fudgy., add, flour, blend in and add to above, sweet butter, chocolate chips, both melted together in sauce pan or microwave (if microwave watch carefully), add 1 tsp vanilla

eggs, flour, syrup, cube oleo, melted, pecans, powdered sugar for garnish, salt as desired, sugar, vanilla

eggs, vegetable oil, flour, water, butter, vanilla extract, cocoa, sugar, flour, baking soda

egg whites, vanilla extract, sugar, crushed chocolate wafers, chopped walnuts, heavy whipping cream, sugar

egg whites, vegetable oil, vanilla extract, king arthur unbleached all-purpose flour, sugar, brown sugar, baking cocoa, baking powder, sugar