205384 egg crepe framed Recipes

egg, oil, vanilla, hood carb countdown milk, flour, splenda sugar substitute

eggs, ground cinnamon, sugar, flour, salt, skim milk, vegetable oil, fresh orange juice, butter, sugar, caravella limoncello

eggs, milk, canola oil, flour, salt, chocolate chips, heavy cream, sugar, vanilla ice cream

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, whole milk, water, unbleached all-purpose flour, cognac, sugar, table salt, unsalted butter, melted, plus extra for brushing pan, cognac, unsalted butter, cut into 6 pieces, sugar, grated orange zest, fresh orange juice from 3-4 large orange, orange liqueur , preferably triple sec

eggs, skim milk, vanilla extract or 1/2 tsp almond extract, cornstarch, flour, oil, sugar, baking powder, salt, cream cheese, soft, powdered sugar, vanilla extract, fresh fruit

eggs, flour , sifted, milk, orange , rind of, grated, brandy, melted butter, sugar, salt , additional, butter, cream cheese, room temperature, orange , rind of, grated, sugar, whipping cream, butter (1 stick), sugar, orange , juice of, lemon , juice of, brandy, orange liqueur, peach brandy, strawberry, mashed, strawberry, halved

very ripened bananas, eggs, milk, sparkling water (regular water or any fruit juice would work), salt, baking powder, all-purpose flour, soy flour (all-purpose flour would do as well), whole wheat flour (all-purpose flour would do as well)

eggs, milk, melted butter, sugar, salt, all purpose flour, vanilla extract, melted butter, granulated sugar, cornstarch, ground ginger, almond extract, some grated orange rind, sliced fresh or defrosted frozen rhubarb, cream cheese, pony shot of grand marnier, sugar for dusting

eggs, milk, water, flour, melted butter (cooled ), sugar, vanilla, butter (for coating pan )

cream/plain/all-purpose flour, egg, salt (i use low-sodium ), good quality vanilla extract (optional), milk (i use low fat )

eggs, milk, all-purpose flour, sugar, vanilla, butter melted