227300 eggs cocotte using pint wide lol Recipes

eggs (i use organic ), kosher salt and cracked fresh pepper, enough all purpose flour to make a thick, sticky dough.

eggs (i use organic ), mayonnaise, yogurt (i use trader joe s greek ), yellow mustard, dijon-style mustard, artificial sweetener (i use splenda or sugar)

butter or 1/4 cup margarine (try move over to cut a few calories), unseasoned croutons (not fresh,dried ), shredded cheddar cheese (8oz), milk (i use skim plus), eggs (i use egg beaters), dry mustard, bacon, cooked and crumbled

eggs (i use eggland s best, boiled, shelled, halved), tomatoes (diced , large), onion (diced ), chili powder, turmeric, salt, olive oil

you will need a rack that fits inside your dutch oven. we find it easiest to use tongs and a sturdy, flat spatula to transfer the ramekins into and out of the pot. the eggs can overcook quickly so check them often after 5 minutes of cooking. if you are serving this dish for company, you may want to practice once or twice to get your timing down.

wide egg noodles, lean ground beef, green onions, sliced, garlic cloves, minced, salt, divided, tomato and basil pasta sauce, pepper, ricotta cheese, sour cream, shredded parmesan cheese

wide egg noodles, olive oil, garlic cloves, minced, dried basil, red pepper flakes (to taste), cottage cheese, parmesan cheese, grated, chicken broth, baby spinach, fresh, parsley, fresh chopped, salt & pepper

leek, large, white and light-green part only (root end trimmed), gruyere cheese, finely grated, bacon, thick-sliced, cooked, drained and cut into 1/2-inch lengthwise strips, salt, black pepper, freshly ground, nutmeg, freshly grated, eggs, heavy cream, salt, black pepper, freshly ground

eggs ; 1 quart water, eggs ; 3 1/2 quarts water, eggs ; 6 quarts water, high (not wide ) saucepan with cover, wl w/ice cubes & water (large enough to completely cover eggs)

wide egg noodles, salt, water, scallion, chopped, white and some green parts, extra virgin olive oil, garlic clove, minced, curd cream cheese, sour cream, four italian cheese blend, melted butter, worcestershire sauce, tabasco sauce, salt and pepper, paprika

extra large eggs (make sure to use ex large, 4 yolks are required for this recipe), ham, diced fine (i use a good slice of quality baked ham from the deli), scallion, chopped fine (white and green parts ), celery, very fine chopped (i use a tablespoon, use what you want), capers, fine chopped (again , you can use a bit more if you like), mayonnaise (again , if you like it creamier, use a bit more, i add a tablespoon), dijon mustard (yellow mustard does not work for this), fresh parsley, fine chopped, fresh thyme, fine chopped, salt , i personally don tsp add any, but if you want (go easy as the capers and ham are y), pepper, whole wheat bread (white bread will also work), parmesan cheese, fine grated (not shredded ), paprika (optional)

wide egg noodles, unsalted butter, olive oil, garlic clove, minced, salt, fresh parsley, minced or 2 tbsp chives or basil, minced

wide egg noodles, butter, white mushrooms, sliced, shallot, finely chopped, a handful fresh parsley, chopped, salt

wide egg noodles, cooked and drained, butter, sliced green onions, sour cream, cream of chicken soup (cup of soup), sliced mushrooms, half and half, chicken broth, shredded mild cheddar, pepper and salt

wide egg noodles, lean ground beef, green onions, sliced, garlic cloves, minced, salt, divided, tomato-basil pasta sauce, pepper, fresh mascarpone cheese, sour cream, shredded parmesan cheese