216 have egg Recipes

olive oil, onion, finely chopped, garlic clove, minced, crushed tomatoes, basil, chopped, chives, chopped, coarse salt, freshly cracked black pepper, ricotta cheese, egg, parmesan cheese, butter, garlic clove, sliced, onion, diced, dried funghi porcini , soaked in hot water for 30 minutes, chopped fresh tarragon, chopped fresh parsley, coarse salt, freshly cracked black pepper, fresh lasagna noodles , sheets cut in 1/2 so you have 8 pieces, oil , for baking dish, freshly grated parmesan cheese, parsley, for garnish, chives, for garnish

flour, whole wheat flour, baking powder, baking soda, salt, pumpkin pie spice (or mixture of cinnamon, ginger, nutmeg and cloves), mesquite flour (optional), cocoa powder, canola oil, soft goat cheese (if you don tsp have leftover chevre, use cream cheese), whole milk, egg, sugar, brown sugar, vanilla, crushed tomatoes, dark raisins , soaked in hot water and drained

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

butter, for greasing, good white chocolate, eggs, superfine sugar (dissolves faster than regular sugar), all-purpose flour, truffle topping, heavy cream, good white chocolate, broken into pieces, generous 1 cup mascarpone cheese, good milk chocolate, grated with a vegetable peeler to make a nice pile of curls (hint: have it at room temperature for easy curling), unsweetened cocoa , for dusting

hazelnut mousse (adapted from baking and pastry, culinary institute of america), milk, caster sugar, eggs, cornflour, hazelnut praline (or nutella), cream, gelatin melted in 2 tbsp boiling water, base crispy layer, hazelnut praline, milk chocolate, butter, feuilletine or crushed corn flakes, peeled, toasted and chopped hazelnuts, caramelized hazelnuts, sugar, water, toasted hazelnuts, chocolate hazelnut thing (adapted from david chang s momofuku cookbook), hazelnut praline paste (or nutella), gianduja or milk chocolate, grapeseed oil or any neutral oil, salt, smallish pieces bittersweet chocolate , ideally 70% to 72% cacao range, light corn syrup, crushed caramelized hazelnuts, i have to admitt that i made this mixture , but i didn tsp like it much . so i used chocolate ganche, mixture with a caramel syrup flavor )

vegetable oil , for greasing muffin tins, herbed goat cheese, cut into 24 pieces (if you don tsp have herbed goat cheese, mix a little chopped parsley and chives into the cheese), eggs, all-purpose flour, salt, black pepper, nutmeg, milk, heavy cream (i used 1/4)

bread cubes , 6 to 8 slices, eggs , i have used egg substitutes with success, warm water, condensed milk , i have also used fat-free and low fat, melted butter, vanilla extract, salt

crispy rice cereal i have also used corn flakes (rice krispies), fresh grated parmesan cheese, ranch dressing mix, egg whites, beaten, chicken breasts, boneless & skinless (about 5 oz. each)

note that if you do not have fresh mint , you can make this mint chocolate chip ice cream recipe with peppermint extract. skip steps 1 and 2, instead heating 1 cup of milk with 1 cup of cream and the sugar and salt until steaming. continue with step 3. add 2 tsp of peppermint extract in with the chilled custard mixture in step 6., fresh mint leaves (not stems), rinsed, drained , packed, milk, heavy cream (divided , 1 cup and 1 cup), sugar, a pinch of salt, egg yolks, semisweet chocolate or dark chocolate, chopped fine, keep in the freezer until used

butter, softened (no marg!), sugar, all purpose flour, dark molasses, egg, ground cloves or allspice, ground ginger, cinnamon, baking soda, salt, crystallized ginger, chopped fine, i use ginger people ginger , but also have used bulk store crystallized or candied ginger)

hawaiian bread, sliced into 1 inch thick pieces, eggs, melted butter, milk, sugar (cane , if you have it), cinnamon, nutmeg, if you like (optional), chopped macadamia nuts, coconut syrup

ground pork (could use ground beef, turkey or chicken ), onion, peeled and minced, garlic, minced, olive oil, kosher salt, freshly ground black pepper, chopped fresh sage (i use almost 2 tbsp.) **or sub in an italian herb blend. i find rosemary, basil, oregano, thyme, marjoram, fennel all work well and in combination, bread crumbs (fresh, plain , italian...whatever you like), discs prerolled , refrigerated pie dough (puff pastry works great too), eggs, beaten, options, i have peeled and grated 1 apple and added it to the filling mix with good results. i prefer a granny smith or a fuj, but use what you like if you go this route., saute diced jalapenos , poblanos or bell peppers with the onion and garlic and add to the meat mixture., pepperoncini (chopped ) and feta cheese crumbles work deliciously too and adds a different flavor level., saute chopped mushrooms with the onions and garlic., adding 2-4 tbsp. of cream to the meat mix will make for a moister filling., chopped olives, toasted pine nuts

white bread, crusts trimmed and bread torn into pieces, milk, extra lean ground beef (you can use half ground beef and half ground turkey as a healthier option), white onion, finely diced, carrot, peeled and finely diced, celery, finely diced, egg, chopped fresh flat-leaf parsley, chopped fresh oregano (if you don tsp have fresh available, you can use 1 tsp dried oregano, crushed), garlic clove, minced, salt , to taste, ground nutmeg, paprika, fresh ground pepper, all-purpose flour (for dusting), extra virgin olive oil

left over baked potatoes, chopped up skins and all, onion chopped, a green pepper chopped (if you have 1), garlic minced, olive oil, eggs, cheese, breakfast meat , ham sausage or bacon (chopped)

butter, sugar, eggs, flour, salt, ground mace, baking soda, sour milk (if you don tsp have , mix a few drops of vinegar with fresh milk), very over-ripe banana, mashed (3 or 4)

grits , coarse ground cornmeal (yellower and coarser the better, if white is all you have, use it if you must), whole milk (or double and ignore the water), water (or use chicken or veggie stock in place of and or or milk), kosher salt (more or less to taste), fresh ground black pepper (more or less to taste), butter, garlic powder (i use granulated garlic, if you use garlic salt, reduce the salt!!!!), sharp cheddar cheese, shredded (save 1/4 of it for the top), eggs, beaten, jalapeno, diced, nuts, chopped, onion, chopped

chicken livers, trimmed , soaked in milk, yellow onion, chopped, garlic, peeled and sliced, butter, divided use, dry white wine , or dry vermouth, hard cooked eggs, quartered, dry sherry or brandy (if i m lucky enough to have any), big handful of parsley, washed and coarsely chopped, several grinds of black pepper, more is better, two dashes of worchestershire sauce, coarse salt, freshly grated nutmeg, allspice, cumin, minced chives for garnish, good quality mayonnaise

graham cracker crumbs , or 3/4 cup vanilla wafer crumbs, walnuts, ground (i like pecans cause i have a tree so i have lots of them..haha), melted butter, cream cheese, softened, sugar, flour, cinnamon, nutmeg, ground allspice, eggs, pumpkin puree, (14 1/2 oz.).(if you use fresh pumpkin you will have to season it with the pumpkin pie spice), cream