Text 19813, 95 rader
Skriven 2012-01-11 23:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Eggs 10
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cajun Deviled Eggs
 Categories: Eggs, Cheese, Ham, Chilies, Cajun
      Yield: 48 Servings
 
     24    Eggs
      1 cn Deviled ham (4 1/2 oz)
  2 1/2 ts Sweet pickle relish
      2 tb Cider vinegar
      2 tb Sugar
      2 tb Prepared yellow mustard
    1/2 ts Tabasco sauce
    1/2 ts Fresh ground black pepper
    1/2 ts Salt
           Paprika
           Pimento-stuffed olives
 
  Place eggs in a 10-12 quart Dutch oven.  Add enough cold water to
  completely cover eggs. Bring to a full boil over high heat;
  immediately set a kitchen timer for 12 minutes. Reduce heat to
  maintain a low boil. Partially fill a large bowl with water and
  ice cubes. When timer sounds, drain eggs at once; place into iced
  water. Peel eggs as soon as they are cool enough to handle. Slice
  peeled eggs in half lengthwise; carefully scoop yolks into a 2
  quart bowl. Place whites on a serving platter; set aside.
  
  Add all remaining ingredients except paprika and olives to yolks.
  Using back of a fork, mash yolks until blended.  Using a spoon,
  fill each white with a portion of filling, rounding off top.  Or,
  for a more elegant presentation, spoon filling into a pastry bag
  fitted with a 1/2"star tip. Pipe filling into whites.  Sprinkle
  stuffed eggs with paprika; place an olive slice in center of each.
  Makes 48 stuffed egg halves.

  Recipe By : Cajun-Creole Cooking
  
  From: Pam Creeden
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deviled Eggs with Bacon, Cuisine Magazine, Adapted
 Categories: Eggs, Bacon, Chilies, Onion
      Yield: 6 Servings
 
      6 lg Eggs, hard-boiled and
           Shelled
    1/2 c  Minced celery
      2 tb Minced shallot
      1 tb Dijon-style mustard
      1 ts Red wine vinegar
           Salt
           Ground red (cayenne) pepper
      2 tb Mayo
     12    Very small parsley leaves
      1 tb Finely chopped crisp-cooked
           Bacon
 
  Slice the eggs lengthwise in half, using sharp straight-edge
  stainless steel knife and making one clean cut; wipe blade in
  between cuts to keep whites clean of yolk. Carefully separate
  yolks from whites, placing yolks in a medium bowl as you work.
  Place whites on a plate; let stand, loosely covered with dampened
  paper toweling, then with plastic wrap, at room temperature until
  ready to fill. Mash yolks with fork until crumbly, add mayonnaise
  and mash together; fold in celery, shallot, mustard, and vinegar,
  salt and pepper to taste. Let mixture set at room temperature for
  about one hour or so to let flavors blend. Fill whites and tuck
  the parsley leaves into the side of each egg half. Cover the
  deviled eggs and put in refrigerator until ready to serve. Just
  before serving cook bacon and sprinkle on top of each egg. (You
  can do this and then refrigerate. The bacon will be somewhat
  soggy. The eggs will still be yummy!)
  
  The Perfect Hard Boiled Egg
  
  Put eggs in a pan of cold water. Bring to a boil. When water boils,
  cook for 12 minutes. Remove eggs, drain hot water and cool under
  cold-running water. When cold; shell immediately.

  From: Mike England

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Cheers

YK Jim
    
... When it comes to eggs and toast, butter is a cook's best friend.

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