15 eggs goldenrod Recipes

hard boiled eggs, butter, all purpose flour, milk, sliced bread for toast, salt and pepper, to taste

hardboiled egg, shelled, butter, flour, milk (whole or lowfat ), salt and pepper, toasted english muffins or 2 slices toasted bread

hard-cooked eggs, butter, softened and divided, king arthur unbleached all-purpose flour, salt, white pepper, milk, bread, toasted

hard-boiled eggs, milk, butter, flour, salt, pepper, bread, toasted

fresh broccoli spears, hard-cooked egg, butter, king arthur unbleached all-purpose flour, salt, pepper, evaporated milk, water, mayonnaise, shredded cheddar cheese, worcestershire sauce

hard-boiled eggs, butter, flour, white pepper, salt, milk, toasted bread

bluish-gray : mix 1 cup frozen blueberries with 1 cup water, bring to room temperature, and remove blueberries., blue: cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. stir in 2 tbsp. vinegar. let cool to room temperature and remove cabbage with a slotted spoon., jade green : peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. add 3 tsp. white vinegar., faint green-yellow : peel the skin from 6 yellow apples. simmer in 1-1/2 cups water for 20 minutes; strain. add 2 tsp. white vinegar. simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. add 2 tsp. white vinegar., orange : take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. add 3 tsp. white vinegar., faint red-orange : stir 2 tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar., rich yellow: simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. add 2 tsp. white vinegar., mustard-yellow : stir 2 tsp. turmeric into 1 cup boiling water; add 2 tsp. white vinegar., various shades : steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes., pale yellow : chop 4 oz. goldenrod and simmer in 2 cups water for 20 minutes; strain. add 2 tsp. white vinegar., faint yellow : simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. add 2 tsp. vinegar., brown-gold: simmer 2 tbsp. dill seed in 1 cup water for 15 minutes; strain. add 2 tsp. white vinegar., brown: add 1 tbsp vinegar to 1 cup strong coffee., faint pink : chop 4 oz. amaranth flowers and simmer in 2 cups water; strain. add 2 tsp. white vinegar. simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. add 2 tsp. white vinegar. mix 1 cup pickled beet juice and 1 tbsp vinegar., dark pink: cut 1 medium beet into chunks and add to 4 cups boiling water. stir in 2 tbsp. vinegar and let cool to room temperature; remove beets., lavender : mix 1 cup grape juice and 1 tbsp vinegar.

hard cooked eggs, skim milk, flou, dried marjoram leaves, salt and pepper, frozen puff pastry shells, baked

hard boiled eggs - peeled, toast, dried beef - diced, tamari (may try soy sauce as a substitute), white sauce (alter as needed), flour (or more if needed), butter, milk

hard-boiled eggs, skim milk, fat free cheese (i use borden s fat free sandwich slices, sharp), prepared mustard, cornstarch

butter, flour, dry mustard, salt, pepper, milk, diced cooked ham, hard boiled eggs, quartered, toast cups, butter (1 tsp per bread), bread

hard cooked eggs, white sauce, toast, salt and pepper, paprika