73 eggs using wide Recipes

ground chuck, yellow onion, diced, green bell pepper, diced, pasta sauce (my preference for this dish is flavored with tomato, onion and garlic), hot sauce (tobasco), mild cheddar cheese, finely shredded, egg noodles, extra wide (i use no yolk)

mix and soak, diced mixed ripe mango and peaches( 1 large ripe mango, ripe peach or as needed to make 3 cups fruit), dark raisins, light rum, mix and soak, stale french bread sliced or cubed ( some french loaves are wide and fat, i use the more narrow ones ), heavy cream , warmed in the micro or stove top, beat till pale and thick and lemon colored, eggs, room temp, sugar, clear vanilla, mixed apple pie spices ( or pinches of ground cinnamon, nutmeg, cloves ), salt, extra cream or half and half if needed if mixture seems too dry, unsalted butter pats, grated nutmeg

sliced pancetta or bacon, cut into 1/4-inch-wide strips (i ve used both, but prefer the pancetta), whipping cream, garlic clove, finely chopped, dried crushed red pepper, olive oil, zucchini, thinly sliced (or 1 lb. of frozen baby peas and omit the 2 tbsp. of olive oil above), bucatini or spaghetti ( is a ribbed spaghetti with a tiny opening through the middle - it takes the sauce really well and i highly recommend it.), eggs, freshly grated parmesan cheese, salt and pepper to taste

organic free-range chicken (3 1/2 to 4 lbs.), cut into 8 pieces (leave out back and wing tips ), kosher or fine sea salt, divided, pepper, divided, unsalted butter, leeks, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced, flour, dry white wine, reduced-sodium chicken broth, parsley sprigs plus 1/4 cup coarsely chopped (use tops from the roots, if tender), garlic clove, smashed, sugar, parsley roots* (2 lbs. with tops ) or small parsnips, stem ends and tips trimmed, roots peeled and cut into 1/2- by 2-in. pieces, chanterelle or cremini mushrooms, stem bottoms trimmed, gently rinsed, and cut into 3/4-in.-wide pieces, egg yolks, creme fraiche or heavy whipping cream

water, chicken bouillon cubes, cream of chicken soup, egg noodles (i use the wide ones ), veg-all, dried dill weed, chopped bay leaves or 1 bay leaf, salt and pepper, celery salt , if you have it

peeled and deveined shrimp , 26-30/lb, flour , in a gallon size baggie, eggs, beaten with a fork, cracker meal, enough to coat the shrimp, shredded lettuce, ... enough for 4 ten inch sandwiches (like very course cole slaw), tomatoes, thin sliced (12 slices total ), wide french baguettes , about 10-inch long, mayonnaise, vegetable oil, to fry (or use a deep fryer)

uncooked wide egg noodles, low-fat cream of mushroom soup, milk, any , use soup can for measure, onion, chopped fine , saute, stalk celery, chopped fine , saute, butter, frozen peas , do not thaw, run hot water over to separate, tuna , packed in water, drained, sharp cheddar cheese, shredded

butter , for greasing baking dish, wide egg noodles, whipping cream, whole milk, all-purpose flour, salt , plus, more salt , for pasta water, fresh ground black pepper, fontina cheese, divided (1/2 cup and 1/2 cup), grated parmesan cheese, divided (1/4 cup and 1/8 cup), grated mozzarella cheese, divided (1/4 cup and 1/8 cup), cooked ham, diced, optional (note (i use a good baked ham from the deli, sliced thin, then i cut it in short thin strips), chopped fresh italian parsley

chopped onion, chopped carrots (bite size pieces), stalks chopped celery (bite size pieces), potatoes (bite size) (optional), minced garlic cloves, dried oregano, dried thyme, poultry seasoning, bay leaf, reduced-sodium chicken broth, shredded chicken (or more , i use up my leftovers from a roaster), uncooked yolk-free wide egg noodles, fat-free evaporated milk

chicken broth, dried onion, dried sage, dried thyme, salt, black pepper, poultry seasoning, diced cooked turkey, uncooked wide egg noodles (i use essenhaus homestyle noodles), frozen peas, healthy request cream of chicken soup

fresh peas (frozen can be substituted in a pinch), extra-virgin olive oil, garlic , smashed, crushed red pepper, prosciutto, sliced into 1/2-inch wide slices, chanterelle mushrooms , brushed or lightly rinsed and pulled apart, kosher salt, chicken or vegetable stock, recipe chef anne s light as a cloud gnocchi (i recommend to make a full recipe and freeze half for another use), recipe follows, butter, grated parmigiano, chopped chives, idaho potatoes, eggs, grated parmigiano, all-purpose flour, salt