Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.
Yummy EGGS & How to cook Spagetti Squash
Easy Egg Drop Soup
This is one of the simplest soups there is. But it is so comforting. I like that this one doesn’t taste as thick and slimey. Why order from a Chinese Restaurant when you can do it quicker and better at home?
22 min | 10 min prep
SERVES 4
6 cups chicken broth
1/2 tablespoon grated fresh ginger or 1 teaspoon powdered ginger
3 eggs, beaten
1 tablespoon scallion, finely sliced
Bring broth and ginger to a boil.
Whisk in beaten eggs. Cook for 1-2 more minutes.
Add scallions, stir.
Serve steaming hot.
You could add soy sauce to taste at the table.
You could add finely sliced celery and grated carrots just before the eggs.That way you get some veggies inches Good idea with picky children.
Perfect Poached Eggs
This is the only method I use for the best poached eggs, you will never go wrong with this recipe! you may of coarse increase the eggs to whatever amount desired, the addition of a small amount of milk will create a softer egg
3 eggs
water
1 tablespoon milk
1 pinch salt
Grease a saucepan with a very small amount of melted butter or margarine (do not use cooking spray it will affect the taste of the eggs).
Add in cold water to a depth of 2-inches in the saucepan.
Add in milk and a pinch of salt to the water; bring to a boil then reduce to a light simmer.
Holding the egg as close as possible to the simmering water break eggs one at a time into the water.
Simmer over very low heat for 5 minutes or until desired doneness.
Carefully remove eggs with a slotted spoon.
Perfect Soft Boiled Eggs
When I want a soft boiled egg I want the yolk soft and the white firm. The boiling time has a lot to do with your elevation. 5 minutes is perfect for an elevation of 1100 ft (330 meters) if you are nearer sea level decrease the boiling time if at a higher elevation increase the time. So simple as it may be I am sure there are many that struggle for the perfect boiled egg.
7 min | 2 min prep
SERVES 2
4 large eggs
1 teaspoon salt
6 cups water
Bring the water to a rapid boil.
add salt and keep it at a rapid boil.
Prick the bottom (wider end) of the egg with an egg pricker
Immerse in the boiling water and boil for exactly 5 minutes.
Dash in cold water, crack & enjoy.
Pickled Red Beet Eggs
Oh, yeah! Gotta have these at a picnic! Prep/cook time does not include chilling for 8 hours.
30 min | 15 min prep
SERVES 12
12 large eggs
1 (16 ounce) can sliced pickled red beets, UNDRAINED
1/4 cup water
1/2 cup cider vinegar
1/2 cup brown sugar
1/2 cup diced onion
Hardboil the 12 eggs; cool and peel.
While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.
Boiled Egg in a Bowl
A low fat snack for kids.
12 min | 6 min prep
SERVES 2
2 large eggs
95 g corn kernels
1/2 cup tasty cheese, fat reduced, grated
2 teaspoons parsley, finely chopped
Cook eggs in simmering water for 6 minutes till soft boiled.
Drain, cool slightly.
Use a sharp knife to halve eggs.
Using a teaspoon scoop eggs into bowl.
Add corn, cheese and parsley.
Season to taste, serve warm.
Eggs for People Who Don’t Like Eggs
A jar of extra pizza sauce can be freeze in ice cube trays. The 1/4 cup sauce is an estimate, you may want to adjust if it’s a really thin watery sauce. Also, I’m sure salsa would work just as well.
10 min | 5 min prep
SERVES 1 -2
2 eggs
1/4 cup pizza sauce
1/2 red bell pepper, chopped
1/4 cup pancetta, chopped
1 teaspoon oil
Heat oil in frying pan.
Add pancetta and pepper and cook until browned.
In the meantime, break eggs into a bowl and whisk for 1 minute.
Add pizza sauce to egg and mix well.
Add egg mix to pan and scramble.
I prefer to scramble as then it tastes more like a noodle or rice bowl.I find scrambling easier.
Soy Sauce Eggs – Ramen Eggs
A very simple recipe using Eggs, by marinating boiled eggs. You can eat these eggs simply sliced or whole. these eggs can be served simply or in ramen or kept in the refrigerator for a quick snack. If you like you can add many other ingredients to the marinade such as garlic, gochujang, miso, tobandjan, tenmenjan, tabasco or other hot sauces. These eggs are often served in ramen in Japan. For an authentic Japanese ramen style eggs, boil for 6-7 minutes only for softer yolk.
9 min
6 eggs
6 eggs
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
Place the eggs in a sauce pan. Cover with enough water so that eggs are submerged and bring the water to boil.
As soon as the water comes to boil, turn off the heat and cover the pan. Let it sit 8 to 9 minutes. If you like less cooked eggs such as in ramen style eggs, let it sit 6 minutes only for softer yolk.
Plunge the eggs in cold water and crack the shell all around and soak in cold water for 5 minutes or so (this makes it easier to peel). Shell the eggs under running water. I find peeling from the the pointed side of the egg first makes it easier to peel.
Combine vinegar, soy sauce, sugar, and sesame oil in a small pan and heat to boiling. As soon as it boils, remove from heat and let it cool a bit. Place the eggs in a large plastic bag or a plastic container and pour the marinade in and marinate for at least 24 hours, moving the eggs around from time to time.
Remove the eggs and cut in half length ways. Serve simply or top with condiments of your choice such as a bit of mayo, softened cream cheese, etc.
Brunch Eggs
SERVES 6
6 slices bacon
1 can cream of chicken soup
1/2 teaspoon dry mustard
1/2 cup onion, chopped
1/2 cup milk
1 cup cheddar cheese, shredded
6 eggs
3 English muffins
Fry bacon; drain off fat, except for 1 tablespoon.
Saute onion.
Stir in soup, milk and mustard.
Heat until warm.
Stir in cheese until it melts.
Pour sauce into greased 9×13-inch pan.
Break eggs on top of sauce. Crumble and sprinkle on bacon.
Bake 20 minutes at 350 or until eggs are set. Spoon 1 egg and sauce on a toasted muffin half.
Pickled Eggs
Boiling time for the eggs and the standing time not included in the preparation time.
10 min |
6 eggs
24 cloves
6 hard-boiled eggs, boiled
2 cups vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
Shell the eggs and stick 4 cloves in each egg.
Heat the vinegar and when boiling add the salt, pepper and mustard.
Put the eggs in a glass jar and pour boiling vinegar mixture over them.
Cover tightly and let stand 2 weeks in the refrigerator before using.
Goldenrod Eggs
Yummy, quick breakfast, just a little different. My favorite meal.
17 min | 10 min prep
SERVES 2
4 hardboiled egg, shelled
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk (whole or lowfat)
salt and pepper
2 toasted English muffins or 2 slice toasted bread
Separate the whites and yolks of cooked eggs, dice the whites, set aside yolks.
Place butter in saucepan, and melt over medium heat.
Stir in flour, stirring constantly, until butter and flour are well blended; then cook over low heat stirring at least 2 minutes more.
Slowly add milk, stirring constantly and cook for 5 minutes.
Stirring until sauce has thickened, add salt and pepper to taste.
Add the diced egg white to the sauce.
Place toasted english muffin halves on serving plates, spoon sauce over muffins.
Using a fine grater, grate egg yolks over each portion.
Serve hot.
Pickled Eggs Recipe
Add 1 cup beet juice if you’d like pink pickled eggs. These taste just like the eggs that general stores used to sell!
35 min | 20 min prep
SERVES 12
12 hard-boiled eggs, peeled
1 large empty sterilized glass jar
4 cups vinegar
1 teaspoon salt
2 medium onions, chopped
1/3 cup sugar
1 tablespoon pickling spices
Put the peeled hardboiled eggs in the large jar.
Boil the remaining ingredients together for 5 minutes.
Pour over the eggs in the jar.
Cover; leave on counter overnight.
Keeps in refrigerator for weeks, in theory.
In reality, if you love pickled eggs, these will disappear.
Easy Eggs Yummy
Yummy way to have your eggs!
7 min | 2 min prep
SERVES 2 -3
5 eggs
1/4 cup milk
2 ounces cream cheese
salt (to taste)
pepper (to taste)
Beat eggs and milk together.
Add salt and pepper to taste.
Cook over medium-high heat with the cream cheese.
Deviled Eggs
35 min | 15 min prep
SERVES 24 , 12 eggs
6 large hard-boiled eggs
salt and black pepper
2 tablespoons Miracle Whip or mayonnaise (I prefer Mayo)
1 teaspoon prepared yellow mustard
2 tablespoons sweet pickle relish
paprika
Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
Remove yolks from whites and put into small round bowl and mash yolks with a fork into fine pieces.
Add 2 heaping Tbsp Miracle Whip, 1 tsp yellow mustard, 2 Tbsp sweet pickle relish, and salt& black pepper to taste.
Stir mixture until creamy.
Spoon mixture into a zip-locked sandwich bag, seal bag and snip off one corner of bag.
Squeeze mixture out of corner of bag into white egg halves.
Sprinkle tops of filled deviled eggs with paprika.
Chill in refrigerator 1-2 hours or until cold before serving.
Eggs Benedict Recipe
30 min | 10 min prep
SERVES 12
12 slices ham
12 slices swiss cheese
12 eggs
1 cup heavy whipping cream
1/3 cup grated parmesan cheese
Fold ham slices in half; set side by side in a 9×13 pan.
Fold Swiss slices in half, layering on top of the ham to form a “nest”.
Break eggs over the Swiss.
I usually break the yoke after it’s in the pan so there’s not a large clump of yoke.
Pour cream over the eggs.
Sprinkle with parmesan cheese.
Bake uncovered for 20-25 minutes at 375°F or until eggs reach desired doneness.
Let stand for 5 minutes.
Is usually served with English muffins but we’re watching our carbs!
Meat-Less Loaf
Ingredients
24 ounces boca® Meatless Ground Crumbles
1 cup fine dry breadcrumbs
3/4 cup Egg Beaters® 99% egg substitute
1/4 cup chopped onion
2 1/2 teaspoons salt
1/4 teaspoon dry mustard
1/8 teaspoon celery salt
1/8 teaspoon paprika
1/4 teaspoon black pepper
1/2 cup ketchup
Directions
Lightly saute onion. Defrost crumbles slightly.
Mix all ingredients together except for ketchup, bake at 350 for 45 minutes.
Top with ketchup, bake for 15 minutes more.
Allow to set for a few minutes before slicing and serving.
Spaghetti Squash
Averaging from 4 to 8 pounds, the cylinder shaped spaghetti squash is generally available year-round with a peak season from early fall through winter. While a true spaghetti squash is pale ivory to pale yellow in color, in the early 1990′s, an orange spaghetti squash, known as “Orangetti” was developed and this is what is frequently found in today’s supermarkets. Higher in beta carotene, the orange variety is also bit sweeter than its paler counterpart, although both have a mild flavor that is easily enhanced by the food served with or on it. A dieter’s dream, a four-ounce serving of spaghetti squash has only 37 calories.
Buying & Storing
When buying spaghetti squash, look for hard fruit that is heavy for its size, about eight to nine inches in length and four to five inches in diameter and with a pale even color. Avoid any squash with soft spots and green color is a sign of immaturity. The average four-pound spaghetti squash will yield about five cups.
Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days.
How To Cook Spaghetti Squash
•Bake It — Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375?F oven approximately 1 hour or until flesh is tender.
•Boil It — Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
•Microwave It — Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork “comb” out the strands.
•Slow Cooker or Crock-Pot – Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.
Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn’t already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands. (See photos.) You can do these steps ahead of time, then prepare spaghetti squash recipes whenever the mood strikes.
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