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Easy Classic Deviled Eggs

Prepare the filling in advance for an easy barbeque appetizer. If you want to make the eggs more festive, soak the hard-boiled egg whites in a cup of hot water, a teaspoon of vinegar and a teaspoon of food coloring for 1-2 minutes to dye them red and blue.

INGREDIENTS:

6 hard-boiled EGGS, peeled
1/3 cup shredded taco-seasoned cheese OR Cheddar cheese
¼ cup mayonnaise
¼ cup sour cream
3 Tbsp minced green onions

DIRECTIONS:

1.) CUT eggs lengthwise in half. REMOVE yolks to small bowl.  RESERVE

2.) MASH yolks with fork. ADD cheese, mayonnaise, sour cream and green onions; mix well.

3.) SPOON 1 heaping Tbsp. yolk mixture into each egg white half. REFRIGERATE, covered, to blend flavors.

INSIDER TIPS:

Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.

No-mess method: Combine egg yolks, cheese, mayonnaise, sour cream and green onions in 1-quart plastic food-storage bag.  Press out air and seal bag.  Press and roll bag with hand until mixture is well blended.  Push filling toward bottom corner of bag.  Snip off about 1/2-inch of corner.  Squeeze yolk mixture from bag into egg whites.

Picnic or tailgate tip: Prepare filling in plastic bag, as above.  Carry whites and yolk mixture separately in cooler.  Fill eggs on the spot, pressing filling out of snipped corner of bag.

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Zesty Summer Steak Salad

Add some vegetables to your celebration with this colorful salad! Add more honey to the dressing to make the salad extra sweet!

INGREDIENTS:

6 large hard-boiled EGGS, peeled and sliced
1 beef top sirloin steak, cut ¾-inch thick
1 Tbsp Mrs. Dash Garlic & Herb Seasoning Blend
1 medium sweet onion, sliced into ½-inch thick slices
6 cups chopped romaine lettuce
1 medium tomato, sliced
1/3 cup red wine vinegar
2 Tbsp honey
1 Tbsp olive oil
2 tsp dried basil leaves

DIRECTIONS:

1.) COMBINE dressing ingredients in small bowl. RESERVE 1/3 cup dressing for salad. BRUSH remaining dressing on onion slices.

2.) PRESS 1 Tbsp. seasoning blend evenly onto steak. PLACE steak in center of grid over medium, ash-covered coals. PLACE onion slices in a grill basket next to steak. GRILL steak, covered, 7 to 11 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. GRILL onion 10 to 12 minutes (gas grill times remain the same) or until tender, turning occasionally.

3.) CARVE beef into slices. ARRANGE lettuce on serving platter. TOP with steak slices, tomatoes, onions and eggs. DRIZZLE with reserved 1/3 cup dressing.

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Eggs Benedict Breakfast Bar

Start your holiday right with this customizable version of a classic. Did you know that eggs benedict originated in New York?

INGREDIENTS:

12 large EGGS
6 English muffins, split and toasted
3 large EGG yolks
¼ cup water
2 Tbsp lemon juice
½ cup (1 stick) firm cold butter, cut into 8 pieces
¼ tsp salt
1/8 tsp sweet paprika
Dash pepper

DIRECTIONS:

1.) PREHEAT oven to 350°F. ADD 1 Tbsp. water to each cup of a 12-cup muffin pan. CRACK egg into each cup. BAKE for 10 to 12 minutes or until egg whites are set but yolks are still runny or until desired doneness. COOL for 1 minute. REMOVE each egg using slotted spoon and PLACE on paper towel-lined plate to drain.

2.) HOLLANDAISE: WHISK egg yolks, water and lemon juice in small saucepan until blended. COOK over very low heat, stirring constantly until mixture bubbles at the edges. STIR in butter, one piece at a time, until butter is melted and sauce is thickened. REMOVE from heat immediately. STIR in salt, paprika and pepper.

3.) TOP each English muffin half with Customized Toppings (see Insider Information), oven-poached egg and Hollandaise.

INSIDER TIPS:

Customized Toppings:

Protein: Cooked crispy bacon, smoked salmon slices, crabmeat, lobster or caviar.

Vegetables: Sautéed spinach or kale, or avocado slices.

Herbs and Seasonings: Fresh chives, tarragon or basil, chopped capers, black olives or sun-dried tomatoes. Cajun, Tex-Mex, Italian, harissa, Herbes de Provence, curry powder or za’atar spice mix.

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