EASTER EGGS
If you want to wow your family with extra special Easter eggs, this is the recipe for you! These are peanut butter and coconut cream eggs dipped in chocolate. They are both delicious and beautiful!
Provided by Joan Zaffary
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 3h10m
Yield 60
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
- Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
- Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.2 g, Cholesterol 4.1 mg, Fat 14.3 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 8.1 g, Sodium 58.8 mg, Sugar 22 g
EASTERN NORTH CAROLINA FISH STEW
This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina. Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook. About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth. Eggs were a cheap filler and a way to stretch the stew to provide enough protein for a crowd, along with fish like striped bass or flounder from North Carolina's Atlantic shore. Vivian Howard, who left New York to open Chef & the Farmer, a restaurant in Kinston, N.C., offers this version for home cooks. The key is not stirring it at all, and watching the heat so the bottom doesn't scorch. Serve it with a couple of slices of squishy white bread (Sunbeam is traditional), which act as delicious sponges for the broth.
Provided by Kim Severson
Categories dinner, seafood, soups and stews, main course
Time 1h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Cut the bacon slices into 1-inch squares. Brown them in the bottom of a 10-to-12-quart stockpot over medium heat. Once bacon is crisp, remove it and reserve, leaving the bacon fat in the pot. Whisk the tomato paste into the fat, making sure you scrape up all the brown bits left from browning the bacon.
- Turn the heat off and begin layering the ingredients in the stockpot. Start with a layer of potatoes, followed by a layer of onions and garlic, followed by a layer of fish. Top the fish with roughly a third of the salt, a third of the chile flakes and 1 bay leaf. Repeat this layering process two more times.
- Fill the pot with enough cool water to just barely reach the top of the fish. (If there's a little fish peeking out over the top, that's O.K. - better than if it's swimming in water.) Cover the pot with a tightfitting lid and slowly bring to a boil over medium-high heat. (Throughout the cooking, resist the urge to stir.) Once it starts to boil, reduce heat and let it cook, covered, at a high simmer for about 15 minutes. Check the potatoes for doneness. They should be barely tender, not falling apart.
- Use a large spoon to remove the fat from the surface of the soup, and discard. Taste the broth and add more salt if needed. Then, with the stew at a good simmer, add the eggs one by one in a single layer over the top. (Crack each egg into a small cup before dropping it in.) Cook the eggs for 5 minutes until they are lightly set.
- As soon as the eggs are lightly set, use a large ladle to portion out the stew. A proper serving is at least half a fish steak, some potatoes, some onions and an egg swimming in broth. Shower each bowl with bacon, and serve immediately with a piece or two of bread, if desired.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 7 grams, Sodium 928 milligrams, Sugar 7 grams, TransFat 0 grams
GARDEN EGGS STEW WITH BOILED GREEN PLANTAIN
Try something different for dinner with this hearty African-inspired garden eggs (also known as white aubergine) stew with eggs and salted fish. Enjoy with green plantain
Provided by ernestinaagyei
Categories Dinner
Time 1h20m
Number Of Ingredients 13
Steps:
- The day before, put the whole dried tilapia in a large bowl, cover with cold water and leave to soak overnight.
- The next day, put the white aubergines and Scotch bonnet chillies in a saucepan, cover with cold water and the lid, then bring to the boil over a medium-high heat. Cook for 10-12 mins, then drain and set aside.
- Meanwhile, put the chopped onion in an asanka pot and grind to a paste. If you don't have an asanka pot, you can use a food processor or blender - if using a blender, drain away any water after blending.
- Drain the water from the tilapia, then rinse the fish under cold running water to remove any excess salt.
- In a separate pan over a medium-high heat, bring the green plantains, eggs and just enough water to cover to the boil. Once boiling, add the tilapia. Cook for 10-12 mins, then remove from the heat. Take the fish out of the pan using a slotted spoon and transfer to a plate. Leave to rest. Drain the plantains and eggs, then fill the pan with cold water and leave to stand for 5 mins.
- Meanwhile, put the chillies in the asanka pot or food processor with the onion, and grind. When the mixture is smooth, add a 2-3 aubergines and grind again. Continue this process until all the aubergines have been added. Add the peanut butter, then season with half the shrimp cube, if using, and the aromat, if needed (taste for seasoning before adding the aromat).
- Rinse the fermented salted fish under cold running water. Heat the red palm fruit & rapeseed oil in a frying pan set over a medium heat, and fry the fermented salted fish for around 3-5 mins. Remove the fish from the pan using a slotted spoon or fish slice, and remove any visible bones. Add the fish to the asanka pot and grind into the aubergine mixture. Discard any fish bones.
- Add the sliced onions to the frying pan and fry for 3-5 mins, then add the aubergine mixture and stir well. Reduce the heat to low and cook for 3-5 mins. Mix in the sardines. Cook over the lowest heat for around 2 mins more, and mix everything together well.
- Transfer the mixture to an asanka pot or serving bowl. Drain the plantains and peel and halve the boiled eggs, then add these to the pot. Top with the avocado and tilapia, then serve.
Nutrition Facts : Calories 620 calories, Fat 33 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 21 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 1.13 milligram of sodium
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