214179 ovos moles papaia papaya and egg yolk pudding Recipes

egg yolk, dijon mustard, fresh parsley, chopped, shallots, chopped, red wine vinegar, olive oil, drops lemon juice, salt and pepper

all-purpose flour, baking powder, salt, egg yolks, egg, white sugar, orange zest, orange juice, strained, lemon extract, boiling water

egg yolks, lemon juice, white miso paste, vegetable oil, salt to taste, freshly ground white pepper, grated yuzu (japanese orange), lemon or lime peel

butter (or shortening for cookies that won tsp spread quite as much), sugar, egg yolks (or 3 whole eggs), all-purpose flour, baking soda, cream of tartar, vanilla extract, lemon extract, orange extract

flour, baking powder, salt, egg yolks, egg, sugar, grated orange rind, orange juice, lemon extract, boiling water

vegetable oil, egg yolks, egg, white pepper, soy sauce, salt

papayas, peeled, halved and seeded, sugar, water, egg yolks, room temperature, whipping cream, port wine, cream, garnish, chocolate curls, garnish

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.

papaya (peeled, seeded and coarsely chopped ), fresh lime juice or 1/4 cup lemon juice, water, sugar, cinnamon stick, 3 inches long, egg yolks

papaya, egg yolks, superfine sugar, heavy cream, limes , zest of, lime , juice of, super fine sugar , to finish

king arthur unbleached all-purpose flour, sugar, baking powder, salt, shortening, egg yolk, lightly beaten, cold water

papayas, peeled, halved and seeded, egg yolks, lemon juice, dry white wine, sugar, powdered ginger, coconut, shredded sweet to garnish

egg whites , of medium eggs, soft butter or 4 1/2 oz margarine, sugar, drops vanilla essence, in, sugar, egg yolks , of medium eggs, all-purpose flour, cocoa powder, baking powder, ground hazelnut kernels, grated dark bitter chocolate, sour cherry (jar drained weight, 12 oz), bananas, lemon juice, chilled whipping cream, sugar, drops vanilla essence, in, sugar

active dry yeast (1 1/4 oz envelope), sugar, water, skim milk, butter, melted, canola oil, orange zest, chopped, salt, egg yolks, lightly beaten, all-purpose flour, sun-dried cranberries, pecans, chopped