ix well with butter.
In a separate bowl, beat eggs well
Heat sesame oil and half the peanut oil in wok on high heat. Stir-fry onion, garlic, ginger and sambal oelek until onion has softened.
Add chicken; stir-fry until browned. Add shrimp; stir-fry until shrimp change color. Add rice, cabbage, bean sprouts, green onions and kecap manis; stir-fry until heated through. Season to taste.
Meanwhile, heat remaining peanut oil in large skillet on medium heat. Fry eggs until just set. Serve nasi goreng topped with eggs.
Mix romaine lettuce with eggs, croutons and mozzarella cheese.
Drizzle with ranch dressing.
oil the eggs, place eggs in a saucepan and cover with water. Bring
Combine ground beef and sausage with your choice of seasoning and
Beat Half& Half with eggs and flour til smooth.
Split open the chilies, rinse and remove seeds.
Wipe dry with paper towels.
Mix together the cheeses setting aside 1/2 cup cheese for the topping.
In a 1 1/2 quart casserole dish that is lightly greased layer the chilies, cheese mixture and egg mixture alternating till all is used.
Spoon the tomato sauce over the top and sprinkle the reserved cheese over the tomato sauce.
Bake uncovered for 1 hour at 375 degrees.
Enjoy!
Measure out 2 1/4 cups of the mix (keep leftover mix for later use).
Combine the mix with eggs and onion, mixing well.
Drop batter by tablespoonfuls into hot oil (370\u00b0). Turn when golden brown and fry on other side till golden.
Remove with slotted utensil and drain on paper towels.
Preheat oven to 350 degrees F.
Beat the eggs, then add remaining ingredients and mix well.
Grease a 9x12 baking dish, pour in the egg mixture, sprinkle with green onion, and bake at 350 for 35 minutes.
Makes 6-8 servings.
Note: use soy flour instead of regular for a lower-carb dish.
inutes. Cool in the oven with the door slightly open for
Heat oven to 350 degrees, grease a 13x9\" pan. Beat butter, eggs, sugar, vanilla in a large bowl. Mix in cocoa, flour, baking powder and salt. Stir to combine. Stir in nuts and chips. Pour into pan. Bake 20-22 minutes.
food processor with the grating attachment. Combine with 1 tablespoon salt
lender and blend until smooth. With the motor running, gradually add
irections. Place eggs in a medium saucepan and cover with water. Bring
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
oil the eggs, place eggs in a saucepan and cover with water. Bring
Place the eggs in a medium saucepan and
oil the eggs, place eggs in a saucepan and cover with water. Bring
ill a large shallow skillet with water; bring to a boil
alf-fill a large skillet with water and bring to a
read slices using a glass with a 2 to 3-inch