|Canadian Country Preserves|
|by Blanche Pownall Garrett|
In this book Blanche Pownall Garrett delves into the rich traditions of Canadian cooking to bring together a wide variety of recipes for jams, jel...
Results 51 - 60 of 84 for egg foo y
Combine bean sprouts, ... a bowl add eggs and beat well. ... about 1/4 cup of egg mixture into skillet. Brown both sides. Cover with heated sauce. Serve hot.
Beat eggs and season with ... done. Serve patties over rice. Top with brown sauce and soy sauce. You may substitute chicken, beef or pork instead of shrimp.
Beat eggs and add a ... the mixture until done on the bottom; turn and finish. Place on half the cooked rice. Repeat for the other portion. Pass soy sauce.
1. Wash sprouts, ... chicken. 4. Add eggs to the vegetables; ... steam. Cook 10 minutes and add sugar, 2 teaspoons cornstarch and salt. Boil until thick.
Prepare rice according ... cool. Beat the eggs with soy sauce, ... Combine and cook over medium heat until thick. Serve sauce over egg foo young. Serves 4.
Drain bean sprouts, ... and onions. Beat eggs slightly with fork. ... cook until set (about 3 minutes). Turn over carefully (do not turn more than once).
Beat eggs slightly in mixing ... pepper and 1/4 teaspoon sugar. Cook and stir over medium heat until mixture comes to a boil and thickens. Yield: 4 servings.
Simmer sauce until thick and clear. Fry egg mixture like pancakes. Mm, good!!
Mix together, just enough to break egg yolks. Drop by ... hot oil (approximately 375 degrees). Turn when they begin to brown. Serve with any brown gravy.
Heat oil in ... soy sauce to eggs. Return to ... a big pancake. Turn when brown. Cook other side. Turn onto serving dish. Cut into diamond shaped pieces.
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