Deviled Eggs
From Southern Living, December 2001
5 hard-cooked eggs, peeled
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons mayonnaise
5 pimiento-stuffed green olives, halved
1 teaspoon Cajun seasoning
- Cut eggs in half lengthwise; carefully remove yolks.
- Mash yolks, and stir in mustard and mayonnaise; blend well.
- Spoon yolk mixture evenly into egg whites. Place an olive half in the center of each; sprinkle with Cajun seasoning.
Tortang Carne (Ground Beef Omelet)
From All Favorite Recipes
Image Source
1 lb. ground beef
3 cloves garlic, minced
1 onion, diced
2 tomatoes, chopped
1/4 tsp sugar
salt and pepper
2 potatoes, peeled and diced
1/2 cup water (optional)
4-6 eggs, at room temperature
oil, for frying
1. In a skillet over medium heat, brown ground meat for about 5-7 minutes. Drain excess fat.
2. Stir in garlic until fragrant. Add onion and tomatoes. Stir-fry for a few minutes or until soft and wilted.
3. Season with sugar, salt and pepper.
4. Add diced potatoes and water, if using. (This allows the potatoes to cook, but if you find it not too dry and can cook the potatoes, don’t add any water so that it will not be watery nor be soggy but if it’s needed just add water a little at a time).
5. Cook covered for about 6-10 minutes, stirring occasionally until potatoes are tender and most of the water (if any) has evaporated. Remove from heat. Transfer to a large bowl and let cool completely. Set aside.
6. Meanwhile, beat the eggs. Pour onto cooled meat mixture. Correct seasonings.
7. Put oil in a skillet about to cover the bottom. Heat oil over medium heat.
8. Spoon 1/2 cup of egg-meat mixture into the skillet. Let it cook undisturbed for 2-3 minutes on each side. (I cooked it just like making a pancake..)
9. Transfer to a serving plate.
Cheatin' Eggs Benedict
From Seasoned Cooking
2 English muffins, toasted
2 slices of smoked turkey
2
poached eggs
1/2 cup
classic cheese fondue
Chopped parsley
Set each of the English muffins on a small serving plate. Top with the smoked turkey and poached eggs. Spoon half of the fondue over each of the eggs. Sprinkle with chopped parsley and serve immediately.
Yields: 2 servings
Flourless Peanut Butter Bars
From Celiac Chicks
I was a little dubious about this recipe, but they turned out tasty and were
super-easy. They're so simple to whip up, they'd make a great treat for any gluten-free occasion.
16 oz natural peanut butter (the kind with peanuts only, no added sugar!)
2 eggs
2 tsp baking soda
1 cup spun honey (aka creme honey, but regular honey is okay too)
- Preheat oven to 350 degrees.
- In a stand mixer, combine all of the ingredients and mix until blended.
Note: If you do not have a stand mixer, a large bowl with hand mixer will work well. If you do not have either, you can mix by hand but it will be gooey and difficult.
- Pour mixture onto ungreased cookie sheet, using a spatula to spread the batter to cover entire pan.
Note: Thinking a brownie like concoction would be better than a cookiebar, I ended up using a cake pan. However the middles were too gooey for my liking. People devoured them nonetheless, but if you don't want to fiddle with the cooking time/temp, then I recommend sticking with bars.
- Top with chocolate chips if desired. You could also top with peanuts, or swirl in jam.
- Bake for about 15 minutes or until bars are golden brown.
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Pastry Cream
From Baking Illustrated
2 cups half-and-half
1/2 cup sugar
pinch salt
5 large egg yolks
3 tbsp cornstarch
4 tbsp cold unsalted butter, cut into 4 pieces
1 1/2 tsp vanilla extract
-
- Heat the half-and-half, 6 tbsp of the sugar and the salt in a medium heavy-bottomed saucepan over medium heat until simmer, stirring occasionally to dissolve sugar.
- Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined.
- Whisk in the remaining 2 tbsp sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.
- Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.
- When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper.
- Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles on the surface and the mixture is thickened and glossy, about 30 seconds.
- Remove from heat, whisk in the butter and vanilla.
- Strain the pastry cream through a fine-mesh sieve set over a medium bowl.
- Press plastic wrap directly on the surface to prevent a skin from forming.
- Refrigerate until cold and set, at least 3 hours or up to 2 days.
handful of plum tomatoes, halved
1 clove garlic
2 slices of ham
1 tbsp. jack cheese
splash of milk
1 egg
salt pepper
olive oil
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