ULTIMATE CREAMED EGGS
Make and share this Ultimate Creamed Eggs recipe from Food.com.
Provided by Ruby15
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel, chop and slice eggs.
- In a heavy saucepan melt butter. Stir in flour, dry mustard, salt and pepper.
- Add Milk (all at once). Cook and stir until mixture is bubbly and thick. Continue to cook about 2 minutes more.
- Carefully stir in eggs, heat through.
- Serve over buttered toast points.
- Garnish with paprika or parsley.
Nutrition Facts : Calories 405.1, Fat 32.8, SaturatedFat 17.1, Cholesterol 488.1, Sodium 388.5, Carbohydrate 11.2, Fiber 0.3, Sugar 1.3, Protein 16.3
THE BEST CREAMED EGGS FROM THE GOOD HOUSEKEEPING COOKBOOK
Make and share this The Best Creamed Eggs from the Good Housekeeping Cookbook recipe from Food.com.
Provided by bethy0077
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Hard cook eggs. Then shell.
- In pan, melt butter, add onion. Simmer until tender. Remove from heat. Stir in flour, salt, pepper, Worcestershire.
- Slowly stir in milk. Stir until thickened. Add parsley & herbs. Cut eggs into slices, quarters, or halves. Fold into sauce. Heat.
- Serve on top of english muffins.
Nutrition Facts : Calories 285.5, Fat 20.3, SaturatedFat 10.6, Cholesterol 319, Sodium 547.6, Carbohydrate 11.3, Fiber 0.2, Sugar 0.6, Protein 14.2
CREAM CHEESE RAISIN FILLED BRAID
This recipe was inspired by The New Good Housekeeping cookbook. I made the recipe once by hand when I was a teenager and it was so good. I have adapted it for a stand mixer. The cheese mixture thickens as it cools, but if you're like me and can't wait, you can treat yourself to a gooey, warm treat!
Provided by Curry in California
Categories Yeast Breads
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bread:.
- In a small bowl combine the yeast, 2 teaspoons sugar, and warm water (100-110 degrees Fahrenheit). Let it "proof" for about ten minutes to be sure the yeast is active and to give it a head start. If the yeast expand and rise, instead of just sitting at the bottom, the yeast is ready to use.
- Combine the 1/2 cup sugar, salt, 1 cup flour, and softened butter, in the mixer bowl, then add the yeast when it is ready.
- Mix on speed 2 with paddle mixer until well blended.
- Add the egg until well blended on speed 2.
- Add 1 cup of flour and mix on speed 2 for several minutes until well blended.
- When the mixture seems too thick for the paddle, switch to the dough hook (may be after the next addition of flour).
- Add another cup of flour and knead until combined.
- Add 1/2 cup of flour and mix until the dough is well combined and forms a ball around the dough hook.
- Shape the dough into a ball, place in a well greased bowl, and let rise in a warm place (80-85 deg.) until doubled, about one hour.
- Meanwhile, make the filling.
- Place about 1 cup cottage cheese in a blender and whirl on high speed until mostly pureed. Press the creamed cottage cheese through a fine strainer until you have 1/2 cup.
- In stand mixer, mix 1/2 cup creamed cottage cheese, softened cream cheese, confectioners sugar, lemon peel, and egg yolk until well blended. Add raisins and mix lightly. Refrigerate until ready to use.
- Back to the bread, after one hour of rising, punch down the dough and place on a lightly floured surface prepared for rolling. Let rest 15 minutes.
- Grease a large cookie sheet.
- Roll dough into a 15" by 12" rectangle with a lightly floured rolling pin, and then place the dough on the cookie sheet.
- Place the cookie sheet and dough in front of you so that it looks long (vertical) instead of wide. Spread the filling in a 4 inch strip down the middle of the length of the dough. Cut the dough on the sides of the filling into 1 inch strips horizontally, leaving about a 1/2 inch of uncut dough before you reach the filling.
- Pull the strips at an angle across the filling, alternating sides so that it looks braided, making sure each piece of dough is touching the other,and tucked in well, so that the strips stay in place as the dough rises. Pinch the last strip at the bottom to seal and also pinch together any parts that have filling oozing through.
- Cover the braid and place in a warm place (80-85 degrees Fahrenheit) until doubled, about 1 hour.
- Preheat the oven to 350 degrees. Beat the egg white in a cup and brush over the loaf. Bake 20 minutes or until golden. Cool completely on a rack. Enjoy!
ORANGE EGGNOG
This is from my 1955 old faithful Good Housekeeping cookbook... I have made it for Christmas and for New years.. It was always a winner
Provided by CoolMonday
Categories Punch Beverage
Time 20m
Yield 20-25 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs until light colored.
- stir in sugar, cinnamon, ginger, cloves.
- Stir in orange and lemon juices.
- Cut ice cream into small cubes into punch bowl.
- Pour in juice mixture and ginger ale.
- Sprinkle with nutmeg.
TERIYAKI MARINADE
This easy recipe is from the Good housekeeping cookbook I lost in my housefire, I have made it so many times, I have it memorised. I like to maridnade beef cubes in it and have shish-ka-bob night and serve over rice. It also uses basic on hand ingredients.
Provided by Dawnab
Categories Asian
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Makes enough for about 2 pounds of meat.
Nutrition Facts : Calories 639.5, Fat 13.8, SaturatedFat 1.8, Sodium 8088.2, Carbohydrate 120, Fiber 1.5, Sugar 109.1, Protein 15.7
FRENCH ROAST PORK
This is perfect! Very Delicous. The Spices are phenomenal. Comes from "The All New Good Housekeeping Cookbook" Let me know what you all think.
Provided by crazycookinmama
Categories Pork
Time 1h5m
Yield 6 Main Dish Servings, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350³F.
- Pat pork dry with paper towels.
- In cup, combine salt, thyme, cinnamon, pepper, nutmeg, and cloves.
- Use to rub on pork.
- Place roast on rack in small roasting pan (13" by 9").
- Roast pork until meat thermometer inserted in center of roast reaches 155³F, about 1 hour.
- Internal temperature of meat will rise to 160³F upon standing.
- When roast is done, transfer to warm platter and let stand 15 minutes to set juices for easier slicing.
- Meanwhile, add wine to rasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan.
- Add broth and heat to boiling; boil 2 minutes.
- Remove from heat and skim and discard fat.
- Serve pan juices and applesauce with pork.
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