Carmen Jacksons Swedish Eggs Rara Recipes

SWEDISH EGGS

Steps:

• Peel eggs.
• Separate raw egg, slightly beating the white on a small plate and beating the yolk with the milk on another.
• Dip each egg in the egg white; coat with sausage and dip in yolk-milk mixture and roll in crumbs.
• Deep fry until well browned.
• Drain on paper towels and keep warm until all are fried.
• Cut in halves, lengthwise and serve hot.
• Nice, too, served on toast points with a cheese sauce, as a luncheon dish.

JERK CHICKEN

Steps:

• Put the olive oil, lime juice, soy sauce, allspice, sugar, thyme, salt, black pepper, cinnamon, nutmeg, garlic, scallions, jalapenos and ginger in a food processor and blend until smooth.
• Put the chicken into resealable bags and evenly distribute the marinade among the bags. Seal tightly, thoroughly coat the chicken in the marinade and marinate, refrigerated, for at least 30 minutes but preferably overnight.
• Prepare a grill for medium-high heat.
• Grill the chicken skin-side down on direct heat, turning once halfway through, until both sides are browned, 10 to 15 minutes. Transfer the chicken pieces to indirect heat and grill until a meat thermometer registers 165 degrees F and the juices run clear, 15 to 20 minutes more.
• Serve the jerk chicken with a salad of green leaf lettuce, halved cherry tomatoes, thinly sliced red onions, shredded carrots and sliced celery.

CARMEN JACKSON'S CHOCOLATE MARSHMALLOW PIE

Steps:

• Melt the marshmallows, chocolate, and milk in the top of a double boiler.
• Blend thoroughly and cool at room temperature Do not refrigerate!
• Whip the cream and fold it in with the chocolate mixture.
• Pour into the pie shell and refrigerate for 5 hours.
• Top with a thin layer of whipped cream.

GARLIC HERB BUTTER CROSTINI

Steps:

• Preheat oven to 425°F.
• Melt the butter in a heavy skillet over medium heat.
• Add the anchovies and stir until they dissolve, around 3 minutes.
• Stir in the herbs, garlic, lemon zest and red pepper flakes.
• Arrange the bread slices on a baking sheet.
• Brush the tops of the bread slices with the butter mixture.
• (If I'm feeling lazy I just dip one side of the bread slice in the butter mixture and place the bread back on the baking sheet butter side up).
• Sprinkle the tops of the bread slices with the Provolone cheese.
• Bake until the cheese melts and the bread is golden and toasty, around 7- 10 minutes.

ROLLED OATS HOT CAKES

Steps:

• Heat griddle to 375 degrees. Spray with cooking spray.
• In food processor bowl with metal blade or blender container, process rolled oats to flour consistency. Lightly spoon flour into measuring cup; level off.
• In large bowl, combine rolled oats, flour, brown sugar, baking powder, cinnamon and salt; blend well.
• Add milk, oil and egg whites. Stir just until moistened.
• To form pancakes, pour about 1/4 cup of batter onto hot griddle. Turn when edges look cooked and bubbles begin to break on surface, about 2 minutes on each side.

CINNAMON HOT CAKES

Steps:

• Mix dry ingredients in a bowl. Add melted margerine, eggs, and milk. Mix only till smooth.
• Use about 1/4 of a cup of pancake batter per hot cake. Have the temperature on your stove top set to 5 or 6. Flip hot cakes when they start to bubble a bit.

SWEDISH SCRAMBLED EGGS

Steps:

• Whisk together the eggs until they are light yellow and frothy.
• Add the chunks of cream cheese, the dill and the garlic powder to the eggs and stir to combine. Season with salt and pepper as desired.
• Spray a medium-sized skillet with non-stick cooking spray, and heat over high heat until the fat begins to sizzle.
• Pour the egg mixture into the pan and reduce heat slightly. Stir eggs gently to scramble until they reach the desired consistency.
• Serve immediately.