|by Bruno Loubet|
This cookbook is from the innovative chef, formerly of "The Four Seasons" restaurant at the Inn on the Park in London.
31 - 40 of 53 for pouch eggs
Heat oven to ... reserved crumbs, water, eggs, and marble pouch until moistened. Beat ... impression doesn't remain when touched. Cool and cut into bars.
In large bowl, ... crumbs and beaten egg. In 12 ... drippings to boiling, stirring occasionally. Thin sauce to desired consistency, spoon over meat loaf.
In a blender ... cranberry juice cocktail and eggs. Cover. Blend ... mixed. Add strawberries. Cover. Blend until smooth. Pour into glasses. Serves 3 or 4.
Cream butter and sugar; add eggs, one at ... it's done. Mix well. Pour over cake in pan while hot slowly. Leave in pan overnight, reheat to remove from pan.
In a blender ... cranberry juice cocktail and eggs. Cover. Blend until well mixed. Add strawberries. Cover. Blend until smooth. Pour into glasses. Serves 3-4.
Mix all together. Place in 9 x 5 inch pan. Bake at 350 degrees for 1 hour.
In small bowl ... smooth. Add 2 eggs; mix well. ... 1 crust from pouch. Unfold; peel ... mixture over top crust and continue as stated above. Servings: 16.
Heat oven to ... mix and marble pouch; set aside. ... oil and 1 egg at low speed ... milk, cream cheese, eggs and vanilla; mix ... refrigerator. 15 to 20 servings.
Heat oven to ... mix (reserve marble pouch), butter and 1 egg at low speed ... pouch and 2 eggs. Beat at ... If desired, top with powdered sugar. 36 bars.
Heat oven to ... mix and marble pouch; set aside. ... oil and 1 egg at low speed ... cake mix, 2 eggs, cream cheese, ... servings or 36 bars (non-dietic).
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