he mix).
Take each egg and roll first in flour
salt, pepper, 1 bowl-1 egg beaten, 1 bowl-panko bread
ixture around to cover the egg completely, then roll between your
esemble a braid. Brush with egg wash. Bake for 30-35
Divide raw sausage into 6 equal parts.
Pat one part evenly around each peeled egg with wet hands.
Mix bread crumbs, marjoram, salt, nutmeg and pepper.
Dip sausage coated egg into beaten egg, then roll in bread crumb mixture.
Heat oil (1 1/2 inches) in 3-quart saucepan to 360\u00b0.
Fry 3 eggs at time, turning occasionally, 4 to 5 minutes.
Drain.
Refrigerate until cold enough to sliced (2 hours).
Cut each egg crosswise into 4 sections.
Serve with Dijon style mustard.
o firm peaks.
Add Scotch and beat until firm.
mall bowl, combine raisins and scotch whiskey and set aside. Cut
nch thickness.
Roll each egg in flour and place on
o edge.
Place an egg in center of each round
cm). Now place an egg in the center of each
arge bowl.
To form egg rolls: Place the wrapper on
Pour the scotch into a blender and start adding ingredients, I added them in the following order; blending in between each addition (including a blend for each egg) Choclate essence, vanilla essence, cream, eggs, condensed milk.
Pour into a container (recipe makes approx 1 litre).
The recipe I adapted from suggests that you can store for up to 2 weeks, so I'm going to suggest you follow some very sound advice.
Combine all ingredients and mix well.
Use 1/4 cup of mixture in place of 1 egg.
Yield:
1/2 cup.
Per serving (1/4 cup): calories, 100; fat, 6 g; sodium, 0; cholesterol, 0. Use 1/4 cup to replace each whole egg in most recipes.
In recipes calling for up to 2 egg yolks, use 1/4 cup per yolk.
Once made, refrigerate and use in 7 days.
illing suggestion available under Chinese recipes here on Zaar.
You
ampantscotland.com, most pie crust recipes are made with half lard
Combine the pudding mix, sugar, coffee and milk in saucepan. Cook and stir over medium heat until mixture begins to thicken. Pour a little hot mixture into egg yolks and stir quickly to blend. Add to mixture in saucepan and continue cooking until mixture comes to a full boil.
Chill, then whip cream and fold into chilled pudding.
Spoon into souffle cups or a serving dish.
Chill until set, about 2 hours.
Garnish with whipped cream and shaved chocolate.
Serves 8 to 10.
Swirl Scotch, sugar and salt in a
Place chocolate in small, heavy saucepan.
Cook over very low heat, stirring constantly, just until melted.
Remove from heat. Lightly beat egg yolks with 1/4 cup sugar and whiskey.
Mix in melted chocolate.
Boil eggs. Set aside. Peel. Divide sausage roll into 4 pieces.
Roll out 1 sausage piece on floured board.
Place egg in center of sausage meat and mold to egg until egg is encased in sausage meat. Brush sausage egg with egg wash and roll in bread crumbs.
Deep-fry sausage egg rolls in hot oil until deep brown in color.
ixing bowl, combine the beaten egg, bread crumbs, diced onion, diced