Beat egg whites (at room temperature) until foamy.
Gradually add 1/4 cup sugar, beating until stiff peaks form; set aside. Prepare whipped topping mix according to package directions; set aside.
Beat egg yolks until thick and lemon colored.
Gradually add remaining sugar and bourbon, beating well.
Fold yolk/bourbon mixture and prepared whipped topping into egg whites.
Spoon eggnog into individual serving glasses and sprinkle with nutmeg.
Yields about 2 quarts.
Add broth, half-and-half, and noodles to skillet and bring to a
rge mixing bowl with ice and water. Boil the noodles until
Place all except oil and mayonnaise in food processor or blender and process until smooth.
While processor is running add oil VERY SLOWLY and process until thick and creamy (about 4-5 minutes).
Pour into bowl and add 1/4 cup of mayonnaise and blend thoroughly with a fork.
Taste and adjust seasonings to your taste (sometimes I like to add a couple more tablespoons of Parmesan cheese).
Cover and chill until ready to use.
Beat the eggs, vanilla extract and 3 tbsp sugar with the
rothy. Add sugar and continue to beat until thick and creamy, 4 to 5
Put eggnog, ice cream, brandy and creme de cacao together. Blend lightly until thick and creamy.
Top with whipped cream and a touch of nutmeg.
dium heat until bubbly and hot. Salt and pepper chicken than add
beat the egg yolks until thick and pale yellow. Gradually add the
il in a large saucepan and cook the onion, garlic,
8 cup bundt pan and sprinkle with flour. Melt the
ver medium bowl. and reserve. Fit fool
mbine dried fruits, peel, brandy and orange juice in medium bowl.
combing breadcrumbs, almonds, oregano, and garlic in a medium bowl
edium heat. Remove from heat and stir in the graham cracker
ith the remaining aioli ingredients and 1/2 cup water. Season
Combine rice, milk, sugar, vanilla, and salt in medium sauce pan.<
aucepan, then add the quinoa and salt. Lower the heat, cover
-inch round cake pan and line the bottom with parchment
br>Beat the sugar, egg and lime peel in a medium