212926 nargisi meat egg Recipes

eggs, fresh ground black pepper, butter, sharp cheddar cheese, shredded, bacon, cooked and crumbled, sausage, cooked and crumbled, ham, cooked and chopped

egg, seasoned bread crumbs, chopped onion, seasoned salt, ground beef, potatoes, quartered, fresh or frozen cut green beans, stewed tomatoes

eggs, lightly beaten, juice, onions, finely chopped, celery ribs, finely chopped, seasoned bread crumbs, onion soup mix, pepper, ground turkey or beef, ketchup, brown sugar, prepared mustard

egg, lightly beaten, evaporated milk, worcestershire sauce, quick-cooking oats, chopped onion, salt, rubbed sage, pepper, ground turkey or beef, ketchup

egg, milk, soft bread crumbs, salt, dried minced onion, dried tarragon, dried thyme, garlic powder, pepper, ground beef, deli ham, shredded cheddar cheese, red potatoes, cut into chunks, carrots, halved and cut into chunks

egg 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.

egg beaters egg substitute (egg substitute), equal sugar substitute, evaporated skim milk, skim milk, vanilla, rum flavoring, ground nutmeg

eggs, mayonnaise, creole mustard or 2 tbsp spicy brown mustard, minced celery, fresh ground pepper, salt, snipped fresh chives (to garnish )

eggs, lightly beaten, milk, pre-cooked sausage links , cut into slices, diced ham, sliced mushrooms, chopped green pepper, shredded cheese (mozzarella, cheddar, monterey jack, etc.)

egg, large or extra large, garlic - minced, italian blend cheese, onion - thinly sliced , separated into rings, lean ground beef (or turkey), panko breadcrumbs, pasta sauce

eggs, milk, soft bread crumbs, onion chopped, salt, rubbed sage, pepper, ground beef, buter and herb instant mashed potatoes prepared, prepared mustard, shredded cheese

egg, beaten, milk, soft bread crumbs, salt, worcestershire sauce, dried thyme, pepper, ground beef, lean ground pork, brown sugar, ketchup

egg, beaten, frozen corn, thawed, seasoned bread crumbs, dijon mustard, dried thyme, ground turkey or beef, bulk pork sausage, ketchup

egg, beaten, milk, chopped onion, chili powder, salt, worcestershire sauce, coarsely crushed saltines (about 20), divided, ground beef, vegetable oil, ketchup