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Results 61 - 70 of 290 for egg juice
Boil broth; add rice and ... minutes. Meanwhile, beat egg yolks and lemon juice with fork. Pour 2 cups ... with thin lemon slices and/or parsley.
Combine milk, eggs, onion, horseradish and mustard. ... mayonnaise, mustard, lemon juice, salt and pepper. Stir ... beef loaf. Makes 8 servings.
63. PICKLED EGGS
Put any amount of eggs in a pot. Cover with ... refrigerator at least 4 to 5 days. The longer the eggs stay in juice the more they will pickle.
Bring water, dried onion and ... combine mayonnaise, pickle juice, pepper and dash of salt. Add potatoes, eggs and chopped pickles. Toss lightly ... hard cooked egg slices.
65. EGG FOO YOUNG
Beat eggs, mix in remaining ingredients. Spoon out onto buttered skillet to make patties. Flip and cook on other side. Mix and heat.
Heat soup and water to boiling. Meanwhile, beat together eggs and lemon juice. Beat a little of ... to soup. Serve at once. Yield: 3 cups soup.
67. DEVILED EGGS
Peel eggs, cut in half and remove ... yolks with a fork; add rest of ingredients and mix thoroughly. Fill the cut egg halves with the mixture.
68. PICKLED EGGS
Combine first 6 ingredients and ... completely. Cool hard-boiled eggs completely or eggs will be ... glass jar. Refrigerate overnight before using.
Combine sugar, vinegar, water, salt and beets in a pan. Heat all together until sugar is melted. Cool. Add hard boiled eggs. Refrigerate overnight.
70. PICKLED EGGS
Peel eggs and place loosely in a ... with an airtight lid. Refrigerate two days before serving. Store in refrigerator up to 2 weeks. Serves 12.
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