209409 egg dessert microwave Recipes

egg, milk, chopped celery, chopped onion, poultry seasoning, rubbed sage, salt, pepper, unseasoned stuffing cubes

eggs, cream-style corn, evaporated milk, king arthur unbleached all-purpose flour, sugar, butter, melted, salt, white pepper, paprika

egg, lightly beaten, dry bread crumbs, chopped onion, onion soup mix, ground turkey or beef, whole potatoes, drained and quartered, frozen sliced carrots, frozen peas, condensed cream of mushroom soup, undiluted, condensed beef broth, undiluted, dried savory, dried thyme, cornstarch, water, browning sauce , optional

eggs, lightly beaten, milk, butter, melted, all-purpose flour, white sugar, salt

eggs, lightly beaten, milk, butter, melted (no substitutions please!!!), all-purpose flour, white sugar, salt, vanilla (optional), cinnamon (optional)

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 beaters egg substitute (egg substitute), equal sugar substitute, evaporated skim milk, skim milk, vanilla, rum flavoring, ground nutmeg

eggs, mayonnaise, creole mustard or 2 tbsp spicy brown mustard, minced celery, fresh ground pepper, salt, snipped fresh chives (to garnish )

eggs, cream-style corn, milk, crushed saltines (about 15 crackers), butter, melted, sugar, salt, pepper to taste, paprika

egg whites, sugar, water, light corn syrup, salt, chopped pecans, vanilla extract

egg, chili powder, salt, pepper, ground beef, stewed tomatoes, undrained, uncooked instant rice, sliced onion, chopped green pepper

eggs, honey, quark divided ( or similar soft unripened cheese ), cinnamon, butter or oil, unsalted matzoh, golden raisins , rehydrated in boiling water and drained, bittersweet chocolate for shaving

egg, beaten, sugar, salt, milk, all-purpose flour, vanilla extract, vegetable oil, vanilla custard, assorted fresh fruits, cream (optional)