ugar in large bowl; add eggs and vanilla, beating well. Stir
lling boil. Gently place 6 eggs into boiling water and set
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
om/ For more indonesian cuisine recipes.
Get your eggs and ziploc bags together - don'
To pasteurize your own eggs, stir together eggs and either 1/4 cup water in a saucepan.(milk can be used for more flavor).
Cook over low heat, stirring constantly until the mixture reaches 160\u00b0F.
These eggs can be safely used in recipes and require no further cooking.
www.foodsafety.wsu.edu.
Note: You must be very cautious anytime you handle raw foods. Make sure all equipment is sanitary and product is cooked to specified temperature.
minutes.
Crack the eggs over the mixture, cover and
Beat eggs and add milk.
Pour over cubed bread and add diced meat and cheese.
Bake at 350\u00b0 for 45 minutes.
ntil combined.
Add the eggs and mix until smooth and
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.
Our Georgia daughter, who is the oldest girl, gave me this recipe.
Jill is more interested in a career than cooking or housework.
Even so, she has given me several very good recipes and she is a good cook.
In a large mixing bowl cream the first 2 ingredients.
Add the eggs and banana. Mix well. Set aside.
In a large mixing bowl, sift together the flour, salt and baking soda.
Add to creamed mixture alternately with the buttermilk, mixing well after each addition. Fold in the walnuts.
Pour into greased 8 x 4 x 3-inch bread pan and bake in a preheated 350\u00b0 oven for 1 hour or until toothpick inserted into center of bread comes out clean. Cool loaf completely on wire rack. Wrap loaf in foil and store in refrigerator.
Beat eggs well.
Put into a 1 cup measuring cup and fill with milk. (This may end up being more or less than the 3/4 cup listed in the ingredients.)
Add to remaining ingredients and mix to combine.
Roll out very thin and cut into strips.
Cut again so that pieces are approximately 1 inch long by 3 inches wide.
Cut a slit in the middle and pull one end through to knot it.
Fry four to six at a time, in deep hot fat until golden brown.
Serve with Watermelon!
A Mennonite summer tradition!
br>In medium bowl, beat eggs with electric mixer until light
These recipes are fairly new and
have been taken from magazines.
The cake I found after I made a chocolate mousse with raspberry sauce and already had the raspberry liquor.
We must have been living in Texas at the time.
Bass, both small mouth and large mouth, crappie and bream are all close in taste and texture, so recipes of these fish are usually interchangeable.
Trout is in a class by itself.
Salmon is a searun fish, usually caught by sportsmen in fresh water, so its meat is different than any listed here.
alt in large bowl. Beat eggs and vanilla in large measuring
large bowl beat the eggs. Add the ricotta and beat
Sprinkle with cheese. Combine the eggs, milk, dry mustard, onion powder
ish to eat your eggs, place the eggs in the warm water