225245 fanourios fanouropita spiced raisin eggs Recipes
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raisins, orange juice, divided, chopped celery and9 Moreraisins, orange juice, divided, chopped celery, onion, chopped, butter, cubed, divided, johnsonville mild ground italian sausage, crushed herb-seasoned stuffing, tart apples, peeled and chopped, chopped pecans, chicken broth, dried thyme, pepper1 hour 40 min, 12 ingredients
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raisins, boiling water, chopped unpeeled red apples and6 Moreraisins, boiling water, chopped unpeeled red apples, lemon juice, celery ribs, thinly sliced, fat-free plain yogurt, sugar-free instant vanilla pudding mix, sugar substitute equivalent to 2 tbsp sugar, optional, chopped walnuts20 min, 9 ingredients
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egg yolks, freshly-squeezed lemon juice and9 Moreegg 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.5 min, 11 ingredients
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Egg-less, Milk-less, Butter-less Cakeraisins, cold water, brown sugar, lard, cinnamon and3 Moreraisins, cold water, brown sugar, lard, cinnamon, baking soda, flour, baking powder53 min, 9 ingredients
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Egg Yolk and White Quicheegg whites, eggs, cream of tartar, whole wheat flour and4 Moreegg whites, eggs, cream of tartar, whole wheat flour, skim milk, cheddar cheese, onion, kale8 ingredients
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Egg Salad Liteegg whites, egg yolk, onion, light mayonnaise, mustard and3 Moreegg whites, egg yolk, onion, light mayonnaise, mustard, tabasco sauce, salt, pepper8 ingredients
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Eggs: Egg-White Pan Fryegg whites, onion, mushroom, green pepper, olive oil and1 Moreegg whites, onion, mushroom, green pepper, olive oil, soy sauce6 ingredients
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Egg White, Tomato, Cheese, Spinach and Turkey Omeletegg whites, egg, turkey breast, grape tomatoes and2 Moreegg whites, egg, turkey breast, grape tomatoes, colby cheese, reduced fat, leaves spinach6 ingredients
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