Posts Tagged ‘egg mixture’

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Pink Peppermint Valentine Mold


2009
02.09

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Posted in Desserts, Valentine | No Comments »

Pink Peppermint Valentine Mold Ingredients:

  • 1 package (1/4 ounce size) unflavored gelatine
  • 1/2 cup granulated sugar, divided
  • 1/8 teaspoon salt
  • 2 eggs, separated
  • 1 1/4 cup milk
  • 1/4 teaspoon peppermint extract
  • 3 drops red food coloring
  • 1 cup whipping cream, whipped

Pink Peppermint Valentine Mold

Pink Peppermint Valentine Mold Directions:

  1. In a medium saucepan (off the stove), combine gelatine, 1/4 cup sugar and salt; mix well and reserve.
  2. In a medium bowl, beat together egg yolks and milk; add to gelatine mixture.
  3. Cook gelatine and egg mixture in saucepan over low heat, stirring constantly until the gelatine dissolves and mixture thickens slightly – about 5 minutes.
  4. Remove from heat and add peppermint extract.
  5. Add food coloring and mix.
  6. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.
  7. In a small bowl, beat egg whites until stiff, but not dry.
  8. Gradually add remaining sugar and beat until very stiff, then fold into gelatine mixture; fold in whipped cream.
  9. Turn into a 5-cup heart-shaped mold; chill until firm.

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Gangrenous Scrambled Legs


2008
10.23

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Posted in Halloween | No Comments »

Gangrenous Scrambled Legs Ingredients

1 dozen small sausage links
8 eggs
8 tablespoons milk
1 teaspoon salt
1/4 teaspoon pepper
green food coloring
1 tablespoon butter or margarine
1/4 cup chopped onions

Gangrenous Scrambled Legs Directions

Prepare the sausage links according to the directions on the package.  After they have
cooled slightly, carefully slice them in half lengthwise.  Wrap them in aluminum foil
and set aside.  In a medium bowl, combine the eggs, milk, salt and pepper.  Beat with a
whisk until frothy.  Slowly add food coloring, 1 drop at a time, until you reach your
desired shade of gangrene green.  Heat butter or margarine in a large frying pan over
medium heat until the butter begins to sizzle.  Add the chopped onions (toenails) and
saute for a few minutes.  Then add the egg mixture to the pan.  Stir the egg mixture with
a long-handled fork or spatula until the eggs are firm and not too runny.  When the
eggs are almost done, add the sausage links (little legs) and cook just until the sausage is
heated.  Transfer the Gangrenous Scrambled Legs to individual plates or a serving
platter.  You can sprinkle shredded mozzarella cheese on top of hot eggs and – voila! – in
just a minute your Gangrenous Scrambled Legs are nice and pus-covered.

Serving Size  : 4

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Healthy Meals and Snacks Kids Can Prepare For Themselves


2008
10.09

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Posted in Food Recipes | No Comments »

When your family is in a rush, and you need the kids to help prepare their own snacks or meal, it’s tempting to have prepared foods for them that are quick to eat, but don’t have as much nutritional value as you would like.

Instead of stocking up on expensive pre-packaged snacks (with unsuitable ingredients) that they can quickly grab, this is a good opportunity to teach your kids to prepare quick, healthy foods for themself. The times your kids are busy is precisely when they need the most nutrients. If they’re old enough to use a stove on their own, they can learn to prepare healthy foods that will keep going them going a lot longer than a bag of chips or a handful of cookies.

Here are some quick healthy meals and snacks kids can prepare for themselves, or for the whole family.

Scrambled Eggs

Scrambled eggs are a good choice for breakfast, hot lunch or dinner, or even an afterschool snack. Eggs are a health food that supply high quality protein and other nutrients kids need.

3 eggs

3 tablespoons of milk or water

1/8 teaspoon sea salt

1/8 teaspoon pepper

2 tablespoons butter

Break eggs into a small bowl. Add the milk, salt and pepper. Mix everything well with a fork. Make sure the egg yolks are broken up and the yolks and eggs are well mixed.

Melt the butter in a skillet over medium heat, then tilt the skillet so the melted butter coats the bottom.

Pour the egg mixture into the skillet and cook over low heat. Stir continuously to keep the eggs “scrambled.” Cook until the eggs look firm.

Whole Grain French Toast

French toast is another quick healthy snack or meal. Your kids can eat it topped with pure maple syrup (not the fake stuff!), fruit syrup, or even peanut butter.

1 egg

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Japanese Dessert Recipe – Dorayaki Cake


2008
09.27

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Posted in Desserts | No Comments »

Dorayaki cake is a traditional Japanese dessert recipe that is a sweet cake with an anko filling. Anko filling consists of sweet azuki bean paste. It is a delicious addition to any traditional Japanese meal and you will love the texture, taste and flavor.

Ingredients for Japanese dessert recipe – Dorayaki Cake:

  • 3 eggs
  • 2/3 cup of white sugar
  • ½ teaspoon of baking soda
  • 3 tablespoons of water
  • 1 cup of white flour – sifted
  • ¾ pound of anko – sweet azuki beans
  • Oil for frying

Directions to make Japanese dessert recipe – Dorayaki Cake:

  1. Put the eggs and the sugar into a bowl and whisk together well
  2. Dissolve the baking soda into the water
  3. Add the water into the egg mixture
  4. Add the sifted flour into the egg mixture gradually
  5. Heat a skillet or a hot plate and put a little bit of oil into it
  6. Pour a scoop of the batter into the skillet and form a small pancake
  7. Turn the pancake over in the pan when bubbles begin to form and appear of the surface of the cake
  8. Repeat this process to make 8 to 10 pancakes
  9. Cool the pancakes
  10. Put a scoop of the anko sweet beans between the pancakes
  11. This recipe makes about 4 to 5 dorayaki cakes

This Japanese dessert recipe for Dorayaki cake is easy to make and delicious. It is a rich in the Japanese culture. All sweets in Japanese are called wa-gashi and common ingredients that are used in Japanese dessert recipes are rice flour, red beans and sugar. There are very few recipes that actually call for the use of milk or butter. This kind of cooking tends to be much lower in fat that other forms of western dessert cooking.

Anko or the sweet red beans are a typical ingredient that is used in wa-gashi. They are also used as fillers fro manju and taiyaki. Japanese cakes are used and made on a variety of occasions and some are used for formal dinners and meetings while others are used as a common dessert after a meal.

It is best to serve your Dorayaki cake with green tea or other kinds of Japanese tea to get the true authentic flavor and feel of making a Japanese dessert. Japanese Christmas cakes are a favorite among the Japanese culture and are light and fluffy. Most of the cakes and desserts made from Japanese recipes are lower in fat and more healthy than other kinds of dessert recipes. They also require few ingredients and are relatively easy to make and prepare.