Eggs Ponce De Leon Recipes

SNOW CREAM IN A BLENDER

Steps:

• Pour milk into blender and add all remaining ingredients.
• Blend on high until all ice chunks are gone.
• Pour into glasses and enjoy!
• *Can also use heavy cream, evaporated milk, or half & half for creamier taste (but higher fat content).

FRIED PASTRAMI SANDWICHES

Steps:

• Heat oil over medium high heat till just starting to smoke. Fry the pastrami flipping occasionally until brown. 3 minutes.
• Deglaze pan with the water cooking over high heat until reduced. 3 minutes
• Pour the sauce into a small dipping container.
• Make a sandwich with the pastrami and bread and serve immediately.
• Vary the amount of meat per your taste.

PONCHE A CRèME

Steps:

• Ready a large bowl or wide-mouth pitcher and fine mesh sieve.
• In an electric mixer fitted with the whisk attachment, beat the eggs and lime zest on medium-high speed until very frothy, about 3 minutes. Reduce mixer speed to low, add the evaporated and condensed milk, and mix for 2 minutes. Slowly stream in the rum, then mix for another 2 minutes. Add the nutmeg and angostura bitters and stir for 1 minute. Turn off the mixer, and strain the ponche a crema through the sieve into the pitcher or bowl.
• Serve immediately on the rocks with a dusting of nutmeg.

WILD BEAR STEW

Steps:

• Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet brown meat on bothe sides. Place the meat in a Dutch oven and cover with water. Add season salt and bring to a boil, cover and simmer for two hours.
• Add vegetables and more water if needed, simmer for one hour. Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Ready to serve.

ZAMALI FENUGREEK EGGS

Steps:

• Wash, drain and chopped the fenugreek leaves, put the leaves in a bowl add enough water, l/2 tsp turmeric powder, mix well and keep aside.
• Heat the oil in kadhai, add the garlic, whole green chillies, cumin seeds and onion and saute till the onions turn translucent.
• Add the chilli powder, reaming turmeric powder and salt, mix well and cook on a medium flame for 2 minutes.
• Drain the fenugreek leaves and add to kadhai, mix well and cook for 3 minutes on a medium flame.
• Add the eggs, mix well, cover it and cook on a slow flame till the eggs are cooked.
• Serve hot and garnish with green coriander.

BAKED EGGS ON SPANISH RICE

Steps:

• Preheat oven to 350F and grease a casserole dish very well.
• Cook rice in boiling salted water until tender; drain and rinse with hot water.
• Simmer tomatoes, onion, salt, bay leaf and cloves together for ten minutes; strain.
• Blend butter with flour in saucepan and add the strained tomatoes slowly, stirring constantly.
• Arrange a layer of rice in prepared casserole dish; make six depressions in the rice.
• Place an egg in each depression, pour tomato sauce over all and sprinkle with cheese and bread crumbs.
• Bake until eggs are set, about 15 minutes.

SCRAMBLED EGGS WITH VEGETABLES

Steps:

• Rinse and thinly chop all vegetables.
• Sauté the onion, scallion, potatoes, carrots with oil until tender.
• Add, butter, sweet pepper, tomatoes; stir-fry for two minutes.
• In a bowl beat together the eggs and milk with salt and black pepper.
• Pour the eggs on the sauté vegetables,, cook for 7 minutes by mixing and crushing till the eggs are scrambled to the size of the vegetables.
• P.S. If baking is desired. place the saute vegetables on lightly greased baking pan, pour the egg mixture; sprinkle some parmesan cheese. preheat the oven to 350 degree and bake it for 10-12 minutes.
• Serve it hot.