|Sushi at Home|
|by Kay Shimizu|
If you're looking for an entirely different approach to dining--and a tempting new adventure in taste--this is the book for you.
Results 61 - 70 of 7,010 for egg cream
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.
Add milk if necessary. Turn in ice cream freezer.
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.
Brown onion and ... salt and pepper. Add cooked chicken and cook until thick. Make your favorite corn bread and cut in squares. Cover with cream chicken.
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.
In a heavy ... sticks, vanilla bean, egg yolks and lemon ... chill 3 hours. Sprinkle powdered cinnamon over custard. Serve with pirouettes or vanilla wafers.
Prepare pudding mix ... 1 cup whipped cream, walnuts and ... a 4 cup egg mold or bowl ... filling and 1 1/2 c. lowfat milk and save 43 calories per serving.
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.
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.
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