Scottish Eggs

2009-03-21

chef-hat-96x91I got this recipe from a friend. Going online I found several more complex recipes, but this one is rather straight forward and the Scottish Eggs keep well in the refrigerator (making great breakfasts on the go).

Ingredients

  • 12 soft boiled eggs with shells removed
  • 29 oz ground sausage (I use mild Italian sausage … but only because I don’t care for breakfast sausage).

Directions

  1. Preheat oven to 350º F
  2. For each egg, take 2.4 oz of sausage and flatten into a thin oval and wrap around the egg.  Ensure that the entire egg is covered and try to eliminate the seem.  Place on deep cookie-sheet.
  3. Bake at 350º F for 30 to 40 minutes.

2.4 oz  per egg? Huh?

2.4 oz per egg?!  28.8 oz for a dozen eggs?!  The sausage that I buy comes in a 1 pound package with 5 sausages.  I remove the casings and for each egg use about 3/4 of one link.  16 oz package divided by 5 sausages times 3 divided by 4 yields 2.4 oz.

For every 3 links I can cover 4 eggs.


Turkey Mole

2009-03-17

chef-hat-96x91

This recipe is from Southwest Slow Cooking by Tammy Biber and Theresa Howell

Ingredients

  • southwestslowcooking¼ C sesame seeds, lightly toasted
  • 2 Tbs chopped fresh cilantro
  • ¼ tsp ground cinnamon
  • ½ tsp salt
  • 1/8 tsp ground cloves
  • 1 Tbs brown sugar
  • 1 tsp ground cumin
  • ½ tsp cayenne
  • 1 tsp dried oregano
  • 2 Tbs cornmeal
  • 3 Tbs cocoa
  • 1 pound boneless turkey breast
  • 1 Tbs vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, crushed
  • 1 (10-ounce) can pureed tomatoes
  • 2 chipotle chiles in adobo sauce, seeded
  • 2 Tbs raisins
  • 1 C chicken stock
  • 5 ancho chiles, seeded, stemmed, and chopped
  • ¼ C cashews, taosted and chopped
  • Fresh cilantro

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Black Forest Torte Cake

2008-11-02

This has become the favorite for birthdays. The slices can be rather small because the cake is so rich. The biggest trick is conning someone into making it for you.

Unusual Tools

  • four 9” round layer pans
  • large mixer bowl
  • mixer
  • vegetable peeler

Ingredients

  • 1-3/4 cups flour
  • 1-3/4 cups and 1-1/2 teaspoons sugar, used separately
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2/3 cup and 3/4 cup soft margarine, used separately
  • 4 squares (1 ounce each) Baker’s Unsweetened Chocolate
  • 2 bars (4 ounces each) Baker’s German Sweet Chocolate
  • 1-1/4 cups water
  • 1 teaspoon and 1/2 teaspoon vanilla, used separately
  • 3 eggs
  • 1 cup whipping cream
  • 1/2 cup chopped toasted almonds

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Double Layer Pumpkin Pie

2008-07-22

This has become a standard around Thanksgiving time.

Ingredients

  • 4 ounces cream cheese, softened
  • 1 tablespoon milk or half-and-half
  • 1 tablespoon sugar
  • 1½ cups thawed Cool Whip™ topping
  • 1 graham cracker pie crust
  • 1 cup cold milk or half-and-half
  • 1 can (16 oz) pumpkin
  • 2 packages (4-serving size) vanilla instant pudding & pie filling
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves

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Garlic White Sauce with Ravioli

2008-06-27

I’m not sure where we picked up this recipe … but it’s probably my favorite white sauce recipe.

Ingredients

  • 1 stick butter (1/4 pound)
  • 25 cloves chopped garlic
  • 1/2 cup chopped parsley
  • 1/2 cup chopped green onions
  • 3 cups chopped mushrooms
  • 2 tablespoons flour
  • 1/2 cup dry white wine
  • 1 pint heavy whipping cream
  • 5 ounces grated Parmesan cheese
  • 2 packages of ravioli

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Cheese Blintzes

2008-06-22

Prepare a batch of crêpes first (you can make them before hand and refrigerate over night).

Ingredients

  • 2 pounds cream cheese
  • 2 pounds farmer’s cheese, shredded (may substitute shredded mozzarella)
  • 2 teaspoons vanilla extract
  • 1/4 cup lemon juice
  • 4 eggs
  • 1/3 cup matzo meal
  • A batch of crêpes.

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Crêpes

2008-06-22

I usually stuff my crêpes with cheese blintzes for Christmas breakfast.

Ingredients

  • 3 eggs
  • 3/4 cup water
  • 2 tablespoons sugar
  • dash salt
  • 3/4 cup all purpose or unbleached flour
  • soft butter

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