nd chop chocolate.
Butter souffle dishes entirely and then add
Combine mint, curd and pudding.
Beat egg whites with electric mixer until stiff peaks form.
Fold 1/3 egg white mix into curd mixture. Repeat with the next third, then final third.
Coat 4 ramekins with butter flavored cooking spray and sprinkle with sugar.
Divide souffle mix between 4 ramekins.
Bake at 400 degrees for 20 minutes until golden brown.
Serve with powdered sugar or whipped cream.
Make a white sauce of melted butter, flour and milk.
Beat egg yolks until thick and lemon colored.
Add to the white sauce. Beat the egg whites until stiff, but not dry.
Fold into the white sauce-yolk mixture.
Bake in an ungreased casserole at 325\u00b0, starting with a cold oven, for 1 hour.
Remove immediately for eating or it will collapse.
Serves 4.
Note: You can make the souffle batter the day before you serve it, and put it in the refrigerator overnight - cold batter is easier to work with; however, you can also make the batter and refrigerate it for only 1-2 hours.
Preheat oven to 400\u00b0.
Butter a 2-quart souffle dish; sprinkle bottom with cheese.
Melt 2 tablespoons butter; add lemon juice and defrosted spinach.
Add salt and pepper.
Separate eggs; beat yolks into spinach sauce, one at a time, with a wire whisk.
Set mixture aside.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
Bake in preheated oven for 20 minutes, or until lightly set.
NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!
ixture in center of each egg roll wrapper.
Fold top
In a bowl combine egg, Parmesan, Bisquick, salt, pepper, and milk with the can of creamed corn and stir well.
Heat cooking oil in a frying pan and drop the fritter mixture by spoonfuls into the oil. Brown on each side.
Goes well with seafood for dinner or served with syrup for breakfast.
Makes 6-8 fritters.
Blend together the flour, sugar and cocoa. Make a \"well\" in the center of the mixture. Dissolve the baking soda in the boiling water. In the \"well\", add the scoop of Crisco (about the size of a good egg) and pour the boiling water/baking soda mixture over the top. Blend thoroughly. Gently beat the egg and fold into the chocolate mixture. Bake at 450\u00b0 for 25 minutes or when a toothpick inserted into the center comes out clean. Top with your favorite frosting and voila!!! Happy eating!
s for pie crust. Add egg yolks, vinegar and water and
ntil smooth. Mix in the egg and vanilla extract. Blend in
Cook all the vegetables in a lightly greased pan and drain well. In a large bowl, combine the beef, vegetables, egg and a pinch of salt and pepper. Mix thoroughly. Follow wrapping instructions on egg roll wrapper pkg. Pan fry or deep fry the rolls until light brown.
ngredients; mix well. Place an egg roll wrapper on work surface
erve plain or with with Easy Egg Foo Yung Sauce.
epper, and pour in the egg whites.
Cook in a
round outer edge of each egg roll wrapper. Spoon 1/3
ike on top of cooking egg mixture WITHOUT STIRRING, let eggs
1. Mix chicken broth with corn starch and bring to boil. Reduce heat to a simmer. Slowly add egg, stirring constantly, until egg forms lacy strands.
alt in bowl.
Add egg and extra yolks; mix thoroughly
Cook and stir ground beef in Dutch oven until brown; drain. Add remaining ingredients except the Egg Dumplings.
Heat to boiling.
Reduce heat.
Prepare Egg Dumplings; drop by level teaspoonfuls into soup.
Simmer, uncovered, until dumplings are firm, about 5 minutes.