rush the surface with milk/egg whipped glaze and sprinkle the
he yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil, and
Whip cream, 1/2 cup sugar, rose water, coriander, and cardamom until stiff peaks form. Refrigerate.
Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar and continue whipping until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg white mixture into cream mixture until combined. Pour mousse into individual dishes or a serving dish and refrigerate at least 6 hours or overnight.
BIDGETOWN POTATOES.
Boil potatoes with skin on.
After potatoes are cooked and cool enough to handle, peel and dice.
Melt butter in heavy skillet.
Add potatoes, onion, poultry seasoning, salt and pepper to taste.
Saute over very low flame until brown.
Serve with Shrimp Scampi.
SHRIMP SCAMPI.
Cook the shrimp in boiling water with lemon half.
After the shrimp is cooked and cool enough to handle, shell and devein.
Mix together the pepper, garlic powder, Tobasco sauce, poultry seasoning, thyme and curry powder.
...
br>serve it hot with Indian style chapati or tortillas,with some
Combine egg, jalapeno pepper, garlic, cumin, ginger
ater to a boil. Cook egg noodles in the boiling water
our 1/4 of the egg mix in and swirl it
Use German/Amish-style egg noodles for best results.
Boil chicken until the meat falls off the bone.
Debone and cut it up into tiny pieces.
Put mean back into water, boiling, and add the egg noodles.
Add salt and pepper to taste.
Boil until noodles grown in size and are soft, and all water is absorbed or boiled off.
n the center of each egg roll wrapper. Fold in the
put the mushrooms and shrimp in the shell, add the egg beaters, add the tomato, add the cheese, Bake at 350 for 40 minutes.
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
aking powder.
Beat the egg whites in another bowl with
nd flour.
Then add egg and vanilla extract.
Mix
hisk the eggs and the egg yolk together until well combined
In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup water; set aside.
In a large saucepan, combine broth and remaining 1 cup water. Bring to a simmer; add noodles. Cook uncovered for 15 minutes.
Add broccoli and carrot; simmer 3-4 minutes longer or until noodles are tender.
Drizzle beaten egg into hot soup, stirring constantly. Stir in cornstarch mixture and add to the pan then bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Add shrimp and heat through.
mall crumbs. Stir in the egg and vanilla until the mixture
ie crust. Brush edges with egg. Fold both sides up over
otato, quinoa, onion mixture, cilantro, egg and flour in a large
nto 8 cakes. Place flour, egg and breadcrumbs in 3 separate