207206 fashioned egg croquettes Recipes

butter, flour, milk, salt, paprika, eggs, hard-cooked, cracker crumb, egg, slightly beaten, oil (for frying )

eggs, sugar, milk, melted butter, vanilla, self-rising flour, unbaked deep dish pie shell

egg, self-raising flour, reggato cheese, water ; optional, vegetable oil; for frying

mayonnaise, lemon juice, dried onion flakes, salt, pepper, hard-cooked eggs, chopped, celery, finely chopped, lettuce leaves or 1 slice bread

mayonnaise, lemon juice, dried minced onion, salt, pepper, hard-cooked eggs, chopped, chopped celery

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

hard-boiled eggs, chopped fine, milk, boiled, butter, melted, flour

tuna, drain, cream of mushroom soup (1/3 of a 10-1/2 oz. can), chopped onions or 1/4 cup celery or 1/4 cup green pepper, egg, slightly beaten, lemon juice, dry breadcrumbs, salt & pepper, cream of mushroom soup (2/3 of a 10-1/2 oz. can), mayonnaise, parsley, milk, to thin out

egg, hard boiled, salad dressing, onion, diced, white bread

granulated sugar, flour, salt, nutmeg, egg yolks, egg whites, milk, butter melted, egg whites, sugar

nine inch unbaked pie shell, granulated sugar, flour, ground nutmeg, table salt, eggs, beaten well, sweet milk, scalded (don tsp boil), melted butter

head iceberg lettuce, cut into 1 1/2-inch cubes, hard-boiled extra-large eggs , cut into thin slices, sweet onion, thinly sliced, olives or 1/2 cup pimento stuffed olive, sliced, mayonnaise, french dressing, store bought preferred

old fashioned egg custard pie, butter, softened, sugar, eggs, flour, evaporated milk, water, vanilla, nutmeg, unbaked pie shell

sugar plus 1 tsp, set aside, eggs, milk, butter melted, vanilla extract, nutmeg, flour, pie shell unbaked