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November 11, 2012 - posted by Irene Benas, 2 comments, 161 views, 3 likes4 eggs
1/2 avocado - peeled, pitted and diced
2 stalks celery, finely chopped
2 tablespoons prepared mustard... more4 eggs
1/2 avocado - peeled, pitted and diced
2 stalks celery, finely chopped
2 tablespoons prepared mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
Directions
Place eggs in a saucepan and cover with water. Boil for 10 minutes, then transfer eggs to a bowl of warm water. Allow eggs to rest in the warm water for 10 more minutes.
Peel and rinse eggs under cold water to cool; cube eggs.
Mash eggs, avocado, celery, and mustard in a bowl with a fork until well mixed but still chunky. Season with salt, black pepper, and garlic powder. less -
November 11, 2012 - posted by Irene Benas, 1 comment, 177 views, 6 likesIngredients
Cooking with Cayenne Pepper
Original recipe makes 2 servingsChange Servings
5 eggs... moreIngredients
Cooking with Cayenne Pepper
Original recipe makes 2 servingsChange Servings
5 eggs
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons sweet pickle relish
1 teaspoon steak sauce
1/4 teaspoon paprika
1/4 teaspoon dried dill weed
salt and ground black pepper to taste
1 pinch cayenne pepper
Directions
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Chop eggs and transfer to a large bowl.
Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired.
Sprinkle with cayenne pepper before serving. less -
September 8, 2012 - posted by Irene Benas, 3 comments, 236 views, 6 likesIngredients
1 (11 ounce) package pie crust mix
1 (6 ounce) package Canadian-style bacon
1 cup shredded Cheddar cheese... moreIngredients
1 (11 ounce) package pie crust mix
1 (6 ounce) package Canadian-style bacon
1 cup shredded Cheddar cheese
4 eggs
1/4 cup milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
Directions
Preheat oven to 425 degrees F (220 degrees C).
Prepare pastry for a one crust pie as directed on package. Divide pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin. Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely. If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface. Place tarts on an ungreased cookie sheet.
Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350 degrees F (175 degrees C).
Place 2 bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat, making slight well in centers.... less -
July 9, 2012 - posted by Irene Benas, 1 comment, 175 views, 1 likeIngredients
12 eggs
1/2 cup mayonnaise
4 slices bacon... moreIngredients
12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard
Directions
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving. less -
April 27, 2012 - posted by Irene Benas, 0 comments, 171 views, 6 likesIngredients
6 hard boiled eggs, cooled and peeled
1 teaspoon whole pink peppercorns, divided
1/2 teaspoon whole white peppercorns... moreIngredients
6 hard boiled eggs, cooled and peeled
1 teaspoon whole pink peppercorns, divided
1/2 teaspoon whole white peppercorns
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole green peppercorns
1/2 teaspoon caper liquid
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Pinch sugar
Directions
Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.
Chill for at least 1 hour in the refrigerator before serving. less -
April 27, 2012 - posted by Irene Benas, 0 comments, 176 views, 1 likeIngredients
4 large eggs
1 cup whole milk
1/2 cup all-purpose flour... moreIngredients
4 large eggs
1 cup whole milk
1/2 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon fine sea salt
3 tablespoons unsalted butter, cut into 10 cubes
1/2 cup creamy peanut butter, at room temperature
1/3 cup strawberry or raspberry jam
1/2 cup (2 ounces) fresh blueberries
Confectioners' sugar, for dusting
Directions
In a blender, combine the eggs, milk, flour, sugar and salt. Blend until the mixture forms a smooth batter.
Heat a 10-inch nonstick skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute, until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter, stacking the crepes on top of each other on a plate as they are ready. You should have 8 or 9 crepes total.
Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon,... less -
March 30, 2012 - posted by Irene Benas, 0 comments, 257 views, 1 likeIngredients
6 eggs
1 teaspoon white vinegar
1 tablespoon mayonnaise... moreIngredients
6 eggs
1 teaspoon white vinegar
1 tablespoon mayonnaise
1/4 teaspoon prepared mustard
salt and pepper to taste
1 teaspoon paprika
2 leaves of lettuce
Directions
Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks.
Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving. less
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Delicious Avocado Eg...
November 11, 2012 - posted by Irene Benas2 comments, 161 views, 3 likes
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Bacon and Egg Breakf...
September 8, 2012 - posted by Irene Benas3 comments, 236 views, 6 likes
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Crepes With Peanut B...
April 27, 2012 - posted by Irene Benas0 comments, 176 views, 1 like
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