|Cognac: A Liquid History|
|by Salvatore Calabrese|
It's called the noble spirit--and who better to explain why than the world expert on cognac, Salvatore Calabrese? In these elegantly illustrated, ...
1 - 10 of 132 for liquid eggs casserole
Mix first 3 ingredients together thoroughly. Add remaining ones and mix well. Bake at 350 degrees for 50 minutes or until firm. Serves 12.
Mix together. Put in 2 quart casserole and bake just to have hot, 325 degrees for 30 minutes or so. Can add grated cheese on top before baking. Serves 12- 14.
Drain asparagus and ... amount of asparagus liquid. Arrange 1 ... a greased 1-quart casserole dish. Layer 1/2 the peas, then 1 egg over the asparagus. ... 350 degrees until bubbly.
Mix asparagus, soup, chopped eggs, chopped Velveeta ... 9 inch Pyrex. Add reserved liquid and crush chips on top. Bake in 350 degree oven for 30 minutes.
Melt butter. Combine all ingredients. Place in greased casserole dish, uncovered. Bake at 350 degrees for 1 hour.
Beat egg. Clean salmon ... cheese. Place in casserole and bake at ... buttered casserole or loaf pan, turn out after baking and garnish with lemons and parsley.
Mix all together except 1 cup of Cheddar cheese. Pour into baking dish, sprinkle with remaining cup of cheddar cheese. Bake at 350°F for 40 to 45 ...
Drain asparagus and peas reserving liquid. Cut asparagus ... 1 1/2 quart casserole, place two sliced eggs on top. Pour ... until smooth. Yield: about 1 cup.
Grease an 8" square pan. Line the bottom of the pan with bread, which has had the crust removed. Mix the remaining ingredients and pour over bread. ...
Put milk, liquid, mayonnaise, egg and bread in ... into a buttered casserole dish, top with ... bake until done. Bake in 375°F oven about 45 minutes.
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