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Recipes
"Elvis' Sandwich
By pattie_d
Laurent Tourondel's 'Elvis' Sandwich Made With Nutella and Rum, This Isn't Your Average Sandwich
- For the French toast base:
- 2 1/4 cups heavy cream
- 1 1/2 cups milk
- 1 1/2 teaspoons vanilla extract
- 3/4 cups sugar
- 3 whole eggs + 2 egg yolks
- 2 1/2 tablespoons orange blossom water
- 2 1/2 tablespoons bourbon
- 2 teaspoons dried orange zest
- For the rest of the dish:
- Brioche Pullman Loaf, cut into 12, 1/2-inch thick slices
- 1 1/2 cup Nutella
- 2 bananas, thinly sliced
- 1 1/2 cup clarified butter
- 1 cup sugar
- 3/4 cup Myers Rum
- Confectionary sugar, for garnish
Moo Shu Vegetables
By pattie_d
Clean the skillet or wok, and heat the toasted sesame oil and coconut oil over medium-high heat
- Sauce:
- 3 Eggs (lightly beaten)
- 1 Lb Green Beans (trimmed and cut into 2-inch pieces)
- 1 Red Bell Pepper (cut into thin strips)
- 2 Cups Napa Cabbage (shredded)
- 1 Cup Shiitake Mushrooms (sliced thin)
- 6 Scallions (sliced thin)
- 2 Cloves Garlic (sliced thin)
- 1 Cup Bean Sprouts
- 1 Tsp Toasted Sesame Oil
- 1 Tbsp Coconut OilSalt
- 2 Shredded Carrots.For the
- 2 Tbsp Low Sodium Soy Sauce
- 2 Tbsp Rice Vinegar
- 1 Tbsp Mirin
- 2 Tbsp Ginger (grated) .
- To Serve:
- 1/4 Cup Hoisin Sauce
- 12 Chinese Pancakes
- Thai Red Chili Sauce
Crab and Spinach Quiche Recipe
By pattie_d
Directions Line each unpricked pastry shell with a double thickness of heavy-duty foil
- Ingredients
- 2 unbaked pastry shells (9 inches each)
- 5 eggs
- 1-1/2 cups milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1-1/2 cups grated Parmesan cheese
- 1 cup (4 ounces) shredded Swiss Cheese
- 3 tablespoons all-purpose flour
- 6 to 8 ounces canned or frozen crabmeat, thawed, drained, flaked and cartilage removed
- 1 package (10 ounces) frozen chopped spinach, thawed and well-drained
Chicken Pesto Sandwiches Recipe
By pattie_d
Flatten chicken to 1/4-in
- 6 boneless skinless chicken breast halves (4 ounces each)
- 3/4 cup prepared pesto, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 slices Italian bread (1/2 inch thick), toasted
- 1 jar (12 ounces) roasted sweet red peppers, drained
- 1/4 pound fresh mozzarella cheese, cut into six slices
Eggs In The Microwave
By pattie_d
Microwave Eggs - How to Do it (Hard-boiled, Fried, Poached, Scrambled, Omelet) By Nick Burke Although it is true...
- Scrambled Eggs
- In order to cook scrambled eggs in your microwave all you need to do is grab yourself a two eggs and break them into a mug or a similar vessel. When you've done this add two tablespoons of milk (the g
- Next you'll need to beat them, until the yolk, albumin (egg white) and the other ingredients have fully blended. When you've finished this task just pour the contents into a bowl and cook on full powe
- 1 egg = 35 - 45 seconds
- 2 eggs = 70 - 90 seconds
- 3 eggs = 110 - 130 seconds
- 4 eggs = 150 - 180 seconds
- 6 eggs = 210 - 270 seconds
- 8 eggs = 270 - 330 seconds
- Poached Eggs
- When making poached eggs in your microwave oven, firstly, grab a breakfast cereal bowl and pour into it 100ml of water.
- Next carefully break into it, two eggs. Please ensure that you pierce the yolk with a toothpick or a fork prong to limit the chances of the yolk exploding during cooking.
- Now cover the bowl with clingfilm and proceed to cook on full=power for 90-120 seconds and leave a minute or two to allow the whites and yolk to set. Remove from bowl and serve.
- Fried Eggs
- For fried eggs you'll need to grease a small plate (5-6 inches wide) and break onto it one egg.
- Now prick the yolk as you did with the poached egg, cover with clingfilm and cook on half power for 2-3 minutes or until you're satisfied it has cooked properly.
- Hard Boiled Eggs
- Although in the context of this article we refer to this dish as a hard-boiled egg recipe, that's a little bit of a white lie because we don't actually use the natural boiling preperation in the prepe
- This microwave egg recipe is a little bit more difficult to pull off than the others, but with a little bit of practice you'll become a pro in no time at all. Firstly you'll need to separate the yolk
- Next gently stir the yolk and then cover both containers with plastic wrapping film and cook separately on 50% power, remembering to stir the occasionally. When they are both cooked to about 80-90% th
- Cooking Times - Yolks (for 600-700 watt microwave oven)
- 1 = 20-30 seconds
- 2 = 45-60 seconds
- 4 = 90-120 seconds
- 6 = 145-190 seconds
- Cooking Times - whites (for 600-700 watt microwave oven)
- 1 = 30-60 seconds
- 2 = 60-120 seconds
- 4 = 135-195 seconds
- 6 = 180-320 seconds
- Microwave Omelet Recipe
- Ingredients
- 4 eggs
- 75 g grated cheddar cheese
- 25 g butter
- 1 chopped onion
- 4 chopped rashers of bacon
- 20 ml worcestershire sauce
- 1 chopped bell pepper
- Black pepper and sea salt to taste
- Mixed cooked vegetables
Spinach and Ricotta Gnocchi
By pattie_d
Preheat the oven to 350 degrees F
- 2 pounds fresh spinach (about 3 bunches)
- 1 (16-ounce) container ricotta cheese
- 6 tablespoons freshly grated Parmesan, plus more for serving
- 2 egg yolks, lightly beaten
- 4 tablespoons unsalted butter, plus more for the dish
- Kosher salt and freshly ground black pepper
- 2 handfuls fresh sage
Oat & Yogurt Pancakes
By pattie_d
These light, fluffy, moist pancakes are made with Hi-maize fiber, for added goodness
- 2 large eggs
- 3 tablespoons melted butter or vegetable oil
- 1 1/4 cups yogurt; low-fat is fine
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup (1 3/4 ounces) oat flour or finely ground rolled oats
- 1/4 cup Hi-maize Fiber
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons sugar or 1/4 cup malted milk powder
- 2 to 4 tablespoons milk, water, or apple juice, to thin the batter
HG's Coffee Crumb-Yum Cake
By pattie_d
Preheat oven to 350 degrees
- Crumb Topping
- 1/4 cup Fiber One Original bran cereal
- 3 tbsp. old-fashioned oats
- 3 tbsp. brown sugar (not packed)
- 2 tbsp. Splenda No Calorie Sweetener (granulated)
- 1/2 tsp. cinnamon
- 2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
- Cake
- 1 cup whole-wheat flour
- 1/2 cup Splenda No Calorie Sweetener (granulated)
- 1/4 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
- 1/2 cup club soda
- 1/3 cup low-fat buttermilk
- 1/4 cup no-sugar-added applesauce
- 1 tsp. vanilla extract
Braided Peach Strudel
By pattie_d
Directions Heat the oven to 400°F
- 1 egg
- 1 tbsp. water
- 1 pkg. (16 ounces) frozen peach slices, thawed and well drained
- 1/3 cup brown sugar
- 1 tbsp. all-purpose flour
- 1/4 cup chopped pecans
- 1 tsp. vanilla extract
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 2 tbsp. coarse sugar or granulated sugar