|Just One Pot|
|by Lindsey Bareham|
'Lindsey Bareham is one of those food writers - like Elizabeth Grigson before her - whose books have the power to change the way people cook and eat'.
61 - 70 of 7,010 for egg cream
Add milk if necessary. Turn in ice cream freezer.
Cook: Slice eggs and layer with asparagus. Cover with sauce. Top with fine bread crumbs and dot with butter. Bake 30 minutes at 325 to 350 degrees.
Combine Egg Beaters, pudding, sugar ... in blender and mix well. Add vanilla. Put in container and add enough milk to fill. Taste for sweetness. Freeze.
Hard boil 5 eggs, cool and ... minutes. Toast bread and butter. Cover toast with creamed egg mixture and sprinkle top with egg yolk which was held aside.
In medium saucepan, ... stirring constantly. Shell eggs. Cut in slices or wedges. Add to cream sauce and serve over toast or boiled potatoes. 3-4 servings.
In a heavy ... sticks, vanilla bean, egg yolks and lemon ... chill 3 hours. Sprinkle powdered cinnamon over custard. Serve with pirouettes or vanilla wafers.
Saute in 4 ... 8 hard boiled eggs (halved lengthwise) cover with grated Cheddar cheese and bread crumbs. Bake in preheated oven at 350 degrees for 45 minutes.
Cream butter, cream cheese, ... chocolate and wax (see previous recipe), dip and cool. You can flavor your butter cream with any flavoring you wish as creams.
Boil eggs. Prepare white sauce. Salt to taste. Chop boiled eggs into white sauce while heating. Mix well and pour over toast. Serve while hot.
Combine melted butter ... layer of sliced eggs in buttered dish, then asparagus mixture, repeat. Heat but do not cook in 350 degree oven. Serve over toast.
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