Ingredient: eggs

Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole

Print Recipe
 Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Grease the insert of a 6-quart slow cooker with non-stick cooking spray, or use liner.
  2. Layer ⅓ of the hashbrowns on the bottom, then season with salt and pepper. Top with ⅓ of the cooked sausage, then ⅓ each of the green onions and cheddar cheese. Repeat the layers two more times, ending with the cheese.
  3. In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker. Cook on low for 6 to 8 hours (the edges will brown). Leftovers can be stored in the refrigerator for up to 4 days.
Share this Recipe
 

Nutrition Facts
Slow Cooker Sausage, Hash Brown & Cheddar Breakfast Casserole
Amount Per Serving
Calories 315 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 269mg 90%
Sodium 683mg 28%
Potassium 176mg 5%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 1g
Protein 25g 50%
Vitamin A 13%
Vitamin C 0.5%
Calcium 27%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Cherry White Chocolate Chip Cookies Recipe

Print Recipe
 Cherry White Chocolate Chip Cookies Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cream butter then add sugars and mix until light and fluffy.
  3. Add eggs and vanilla. Mix until well-combined.
  4. Add flour, sea salt, and baking soda to the butter mixture.
  5. Mix well and then stir in white chocolate chips and dried cherries.
  6. Scoop cookie dough onto a baking sheet spacing well apart to allow room for the cookie to spread lightly.
  7. Bake for about 10-12 minutes or until lightly browned.
Share this Recipe
 

Nutrition Facts
Cherry White Chocolate Chip Cookies Recipe
Amount Per Serving
Calories 141 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 70mg 3%
Potassium 20mg 1%
Total Carbohydrates 23g 8%
Dietary Fiber 0.5g 2%
Sugars 12g
Protein 1g 2%
Vitamin A 3%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Spinach balls

Print Recipe
 Spinach balls
Those Cheesy Spinach balls are the best easy appetizer to impress your guest. It is made in few minutes using only 5 ingredients.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Appetizer
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Servings
balls
Ingredients
Course Appetizer
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Servings
balls
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F (180 C).
  2. Trim and wash the fresh spinach leaves.
  3. Place the leaves in a large mixing bowl and over with boiling water. Cover and set aside for 3 minutes.
  4. Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.
  5. Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
  6. Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.
  7. Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands or use a small cookie scoop maker to avoid the mess
  8. If too moist add slightly more crumb until easy to roll as ball with your hands palms.
  9. Place the balls on a non-stick cookie tray covered with baking paper.
  10. Bake at 350F (180C) for 15-20 minutes or until golden on the top.
  11. Serve immediately or cold in luchboxes.
  12. Serve with dips of your choice like pesto, hummus or homemade ketchup.
Recipe Notes

[recipe]Spinach measurement : you need about 6 cups of fresh spinach. It makes about 2/3 cup (160 g) of cooked, squeezed and packed spinach. It is OK to use frozen spinach as soon as you have 2/3 cup cooked, squeezed, packed spinach. Cheese options: you can replace grated cheddar but mozzarella, parmesan, colby, emmental or any hard grated cheese you love. Herbs options: those spinach balls are very tasty with fresh parsley, dill or basil. Use your favorite herb or mix it!

https://www.sweetashoney.co/spinach-balls/

Share this Recipe
 

Nutrition Facts
Spinach balls
Amount Per Serving
Calories 30 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 23mg 8%
Sodium 68mg 3%
Potassium 271mg 8%
Total Carbohydrates 2g 1%
Dietary Fiber 1g 4%
Sugars 0.2g
Protein 3g 6%
Vitamin A 90%
Vitamin C 22%
Calcium 8%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Ravioli Dough

Print Recipe
 Ravioli Dough
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
  2. *Alternatively if you don’t have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
  3. Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
  4. Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
  5. Cook the ravioli in plenty of boiling salted water for 10 to15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with sauce and grated cheese before serving. Garnish plate with chopped herbs and toasted pine nuts.
  6. *For Herb-Patterned Pasta: Follow the standard recipe given above and roll it out to a medium-thick sheet. Next, take well-washed leafy herbs such as, basil, flat-leaf parsley and tarragon, pinch away the stems so only the leaves remain. Hand press the fresh herbs on the dough’s surface at 1-inch intervals. Fold the dough over itself and run the “sandwich” through the pasta machine at a thin setting. The leaves will stretch and pattern the pasta. Continue making ravioli as indicated in the procedure.
Share this Recipe
 

Quiche Lorraine

Print Recipe
 Quiche Lorraine
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine French
Servings
servings
Ingredients
Course Main Dish
Cuisine French
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. If you are making your own pie crust, roll out the pie dough into a 12-inch round. Place it in a 10-inch wide, 1 1/2-inch high tart pan, pressing the dough into the corners. Use a rolling pin to roll over the surface of the tart pan to cleanly cut off the excess dough from the edges. Freeze for at least half an hour before blind-baking.
  2. Pre-bake the frozen crust (also called “blind” baking). Preheat oven to 350°F. Line the frozen crust with heavy duty aluminum foil or with parchment paper. Allow for a couple inches to extend beyond the sides of the tart or pie pan. Fill two-thirds with dry beans or other pie weights (I’ve heard copper pennies work well for this too). If you are using a pan with a removable bottom, place the pan on a rimmed baking sheet in the oven to catch any spillage. Bake for 20 minutes. Then remove from oven, remove the pie weights (the easiest way to do this is to lift up the foil by the edges) and the foil. Using the tines of a fork, poke little holes all around the base of the crust. Return to the oven and bake for another 10 minutes, until lightly browned all over. Remove from oven and set aside.
  3. Cook the bacon. Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer on the bottom of the pan (you may need to work in batches or do two pans at once). Slowly cook the bacon, turning the strips over occasionally until they are nicely browned and much of the fat has rendered out. Lay the cooked strips of bacon on a paper towel to absorb the excess fat. Pour fat out of the pan into a jar (not down the drain, unless you want to clog the pipes) for future use, or wait until it solidifies and discard in the trash. Chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces.
  4. Preheat oven to 350°F. Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives and whisk a little more. Add the milk and cream and whisk vigorously to incorporate and introduce a little air into the mix – this keeps the texture of the quiche light and fluffy.
  5. Arrange the bacon and cheese in the bottom of the pie crust.
  6. Whisk the egg-milk mixture hard again for a few seconds, then pour it gently into the pie crust. You want the bacon and cheese to be suspended in the mix, so you might need to gently stir it around just a little. You also want the chives, which will float, to be evenly arranged on top, so move them around with a spoon until you like where they are.
  7. Put the quiche into the preheated oven and bake for 30-40 minutes. (If using pan with removable bottom, be sure to place a rimmed baking sheet underneath.) Check for doneness after 30 minutes by gently jiggling the quiche. It should still have just a little wiggle. (It will finish setting while it cools.) Cool on a wire rack.
Recipe Notes

Onions or shallots can be used in place of the chives. Use about 1/2 cup, finely chopped, and sauté in butter first, before spreading over the bottom of the quiche crust with the bacon.

Eat at room temperature, cold (a quiche will keep for several days in the fridge), or reheated gently in a 200-degree oven.

Share this Recipe
 

Turkish Manti


Print Recipe
 Turkish Manti
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Turkish
Prep Time 3 hours
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Turkish
Prep Time 3 hours
Cook Time 25 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Make the Dough: Pour flour and salt into a pile on a work surface or large board. Make a well in the center of the flour and crack the eggs into it. Start with a fork, mixing the eggs and incorporating the flour. When the mixture is too thick for stirring with a fork, start using your hands to mix everything together, gradually adding the water, as you start to knead and press the dough. Knead dough for 8-10 minutes until you get a firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
  2. Prepare the filling: While the dough rests, combine lamb, onion, parsley and salt in a small bowl. Set aside.
  3. Prepare the yogurt sauce: Mix all ingredients in a small bowl. Store in the fridge. (Bring to room temp before serving)
  4. Fill Manti: preheat oven to 325ºF. Cut dough into fourths. (Work with one piece at a time, leaving others covered to prevent drying) Roll dough on floured surface, into a thin sheet, about 1/16 of an inch thick. Use a knife or a pizza cutter to cut into 1½-inch squares. (you can use the edge of a ruler as a guide) Add a small ball of meat - about the size of a chickpea - to the center of each square. Pull the four corners up around the meat and press the four side seams firmly together to seal. Set manti onto a baking sheet, lined with parchment paper. (you'll need two baking sheets) Repeat with the rest of the dough. You should have about 120 manti. Bake manti for 15 minutes, until it just starts to brown. At this point you can let the manti cool and store it in the fridge for up to a day or in the freezer for up to two weeks. Allow to come to room temp before continuing.
  5. Prepare the tomato sauce Cook oil and tomato paste in a small pot over medium low heat, stirring constantly, for about 7 minutes, until you get a deep rich color and oil is incorporated. Add Aleppo (or paprika and red pepper) and cook, stirring for 30 seconds longer. Remove from heat. Add water and whisk to combine. Set aside. (Reheat just before serving)
  6. Prepare butter sauce: Melt butter in a small saucepan over medium heat. Whisk constantly for 1-3 minutes, until you see little brown flecks appear. Remove from heat. Add olive oil. Set aside.
  7. Bring a large pot of salted water to a boil. Add manti and cook at a gentle boil 10-12 minutes, until tender. Drain. Return manti to its cooking pot. Pour butter sauce over and toss to coat, reheating gently, if need be. Season with salt, to taste. Divide manti between 6 bowls. Spoon on the tomato sauce and yogurt. drizzle on any extra butter sauce. Sprinkle with spices. Enjoy!
Recipe Notes

Make sure the dough is really, really thin!  But it's awesome!

Also, if you don't want to deal with making all those tiny packets, you can make small meatballs with the lamb filling mixture and serve them with egg noodles, which are almost identical in ingredients with the dough. May want to thin out the caramelized tomato mixture, but with the yogurt sauce on top it's wonderful, much easier and faster!

Nutrition Facts
Turkish Manti
Amount Per Serving
Calories 824 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 130mg 43%
Sodium 758mg 32%
Potassium 630mg 18%
Total Carbohydrates 98g 33%
Dietary Fiber 6g 24%
Sugars 6g
Protein 32g 64%
Vitamin A 11%
Vitamin C 5%
Calcium 10%
Iron 38%
* Percent Daily Values are based on a 2000 calorie diet.

Share this Recipe
 

Cajun Quiche

Print Recipe
 Cajun Quiche
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Cajun
Cook Time 40 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Cajun
Cook Time 40 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Line a 10-inch pie plate with the crust. Crimp edges and bake for 5 minutes in a preheated 425 degree oven. Remove and cool slightly.
  2. Rinse and drain the seafood. Arrange on bottom of pie shell and sprinkle with onions. Top with cheese.
  3. Whisk the eggs with the cream and seasonings. Pour into pie shell.
  4. Place in oven and reduce heat to 375 degrees. Bake 30-40 minutes. Let cool slightly before cutting.
  5. This can be served in wedges for a meal, or in small pieces for appetizers, if desired.
Recipe Notes

I'm thinking that you can use fresh, cooked shrimp and crab meat instead, or possible substitute one or both for some combination of andouille sausage, boudin, tasso, or fish.  You can put anything in a quiche, but the custard needs to be right or it just won't work out.

9.27.18:  Original recipe called for 6 oz. each canned shrimp and crab meat.

Share this Recipe
 

Nutrition Facts
Cajun Quiche
Amount Per Serving
Calories 651 Calories from Fat 450
% Daily Value*
Total Fat 50g 77%
Saturated Fat 27g 135%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 310mg 103%
Sodium 1001mg 42%
Potassium 189mg 5%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 1g
Protein 25g 50%
Vitamin A 38%
Vitamin C 11%
Calcium 41%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Glamorgan sausages

Print Recipe
 Glamorgan sausages
These vegetarian leek and cheese sausages are delicious and full of flavour. Perfect comfort food. (By The Hairy Bikers)
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Welsh
Servings
sausages
Ingredients
Course Main Dish
Cuisine Welsh
Servings
sausages
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not coloured.
  2. Put 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl.
  3. Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm.
  4. Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes.
  5. Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans.
Share this Recipe