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Ingredients: 6 large California Fresh Eggs 1/4 Cup(s) sugar 1/4 Teaspoon(s) salt; optional 1 Quart(s) milk*; divided 1 Teaspoon(s) vanilla Directions: In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 1600F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours orovernight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately. For faster preparation, heat milk until very warm before stirring milk into eggs and sugar. MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended. Set aside. In l-quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 1600F, about 5 to 6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above. GARNISHES AND STIR-INS: Choose 1 or several: Chocolate curls Maraschino cherries Cinnamon sticks Orange slices Extracts or flavorings Peppermint sticks or candy canes Flavored brandy or liqueur Plain brandy, rum or whiskey Fruit juice or nectar Sherbet or ice cream Ground nutmeg Whipping cream, whipped Source: "California Egg Commission" S(Internet Address): "http://www.eggcom.com" Yield: "1 1/2 quarts"
Check some related videos Similar recipes: Tabasco classic - corn maque choux In a 2-quart saucepan, melt the butter over medium heat. Add the onion and pepper and, stirring frequently, cook for 5 minutes, or until tender. Stir in the corn, tomato, salt and Tabasco sauce. Reduce the heat and simmer for 10 to 15 minutes, or Classic red chile sauce Arrange chiles on baking pan sheet and place in a 200 F oven for 5 minutes or until the chiles smell like they are toasted. Remove the stems and seeds. Saute the onions and garlic in the oil until soft. Place all ingredients in a blender wi Twice-cooked vegetable soup 1. Heat 2 TB of the olive oil in a large, heavy-bottomed pot over med-high heat until hot but not smoking. Add carrots, onion, leek, celery and garlic, and season with salt and pepper. Cook, stirring, until vegetables are softened but not brown (5 mins). French vanilla ice cream (cooked) (b only) In small mixing bowl beat egg until foamy. Reserve. In a small sauce pan combine flour, sugar and salt. Gradually stir in 1 cup of cream. Cook over low heat or double boiler. Stir constantly until sugar dissolves and mixture coats spoon. In order to Barley with vegetables (cooked in a rice cooker) Put all in rice cooker and stir. Put on cover and turn to COOK. Will be ready in about 45 minutes. Can probably do this on the stove as well. Just bring to a boil, turn down to low and simmer for 45 minutes. Slo-cooked chili Brown chop meat, mix all ingredients and put in slow cooker to hours. Classic mexican flan In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the car Broth cooked orzo with lemon and parsley Bring the stock to a boil. Add the pasta & cook until *al dente*. Drain & reserve the stock for future use. Toss the orzo with the olive oil & garlic. Season with the lemon juice, parsley, salt & pepper. Serve immediately. Spinach cooked in a bihari style This dish, traditionally made with mixed greens such as spinach and mustard, resembles an Italian pesto, though it is much thicker in consistency. In place of olive oil, mustard oil is used, and apart from the taste of the greens themselves, the Cooked frosting Stir and cook on low heat until it boils. Cook one minutes. Add vanilla and beat. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 Artichokes cooked in marinade 4 TB red wine vinegar 4 ts olive oil 2 garlic cloves -- cut in : half 8 peppercorns 1 ds salt Trim artichoke stems flat and pull off any bruised outer leaves. Cut off top third of artich Broth cooked pasta tossed with olives and parsley Cook the pasta in the boiling stock until *al dente*. Drain. Reserve the stock for future use. Toss the hot, drained pasta with the remaining ingredients & serve immediately. Classic white bread - abm - large loaf Source: Electric Bread This is a classic - plain white bread, but a world away from store-bought! Success Hints ------------- This recipe can be made with the regular, rapid or delayed time bake cycles. Doves cooked with wine and mushrooms * - drain mushrooms, and reserve liquid for sauce. 1. Preheat oven to 400'F. 2. Open doves or quail down the backs, leaving breast whole. Place breast side up, not touching, in a single layer in a roasting pan. Pour in sufficient water to just cover Classic white bread - abm - regular loaf Source: Electric Bread This is a classic - plain white bread, but a world away from store-bought! Success Hints ------------- This recipe can be made with the regular, rapid or delayed time bake cycles. Slow-cooked pulled pork In a crock pot, pour enough worcestershire sauce to make a pool that just covers the bottom of the pot. Pack brown sugar over all sides of your pork shoulder. Place shoulder in crock pot and cook on low for about 7 hours. After cooking, remove pork to a Slow -cooked chicken fried chops Combine flour, salt, mustard and garlic powder in a bowl or plastic bag; dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in slow cooker. Combine soup and water; pour over chops. Cover and cook on low for 6-8 hours or until Classic salmon Preheat oven to 450F. Center one salmon portion on each sheet of aluminum foil. Sprinkle each salmon portion with 1/2 teaspoon Old Bay seafood seasoning and 1/2 teaspoon parsley flakes. Dot each salmon portion with 1 teaspoon butter. Bring up foil sides. Babi kecap i (pork cooked in soya sauce) particular favourite with my own husband and children, who always know when it is about to appear on the table because the ginger and garlic frying in the sauce smell so deliciously savoury. Cut the pork into small cubes. Put the flour into a bow Rice, slow cooked 1. Place water & rice in saucepan over high heat until water boils. 2. Reduce heat to one above lowest and let simmer for 35 minutes. Cooked wild rice Put the wild rice and water in a small sauce pan. Bring the water to a boil, then reduce the heat to a bare simmer, cover and cook until the rice is tender, 1 to 1 1/4 hours. While the rice is cooking, saute the bacon until golden brown and crisp, then Classic green chile sauce Saute the onion and garlic in the oil until softened. Add the remaining ingredients, bring to a boil, reduce heat, and simmer for 30 minutes. Puree in blender for a smoother sauce. Eliminate the tomato for a "purist's" sauce Classic whole wheat bread Put ingredients in your breadmachine as suggested by manufacturer. Unless otherwise noted, all recipes were done on the basic white cycle. Tabasco classic - remoulade sauce Remoulade sauce is another Louisiana specialty that varies with the cook. A piquant mustard-based sauce, it is excellent on cold shrimp or crab meat, and also goes nicely with hot, crisp fried fish or shellfish. Try it spooned over hard-boiled egg halves Cooked eggnog In a heavy saucepan, combine milk, lightly beaten eggs and powdered sugar, and mix well using a wire whisk. Slowly bring to a simmer, over low heat, for 5 minutes, stirring frequently with the whisk. Remove from heat. Add vanilla extrac Six-can slow cooked chili In 3-1/2 to 4-qt slow cooker, combine all ingredients; mix well. Cover, cook on high setting for 2 to 4 hours or until thoroughly heated. Or cover and cook on low setting for 8 to 9 hours. Source: Country Casseroles & One-Dish Meals. Tabasco classic - venison chops marchand de muscadine *** Avery Island and the country around it abound in game, especially wild ducks and geese, snipe, woodcock, doves and deer. We age our venison for at least four weeks and cook it rare. We use muscadine jelly from Callaway Gardens for our sauce, but you can Winter fruits cooked in red wine with bay 1 Pare a strip of lemon zest and halve the lemon. Put the lemon zest, sugar, wine, vanilla pod, bay leaves and spices into a large non-reactive pan and boil, stirring. Skim off the froth that comes to the surface. Simmer for 30 minutes to infuse and leave Cooked cranberry-orange relish 1 lb Whole cranberries 1 Whole orange 1/2 c Water 1 c Granulated sugar PICK OVER THE CRANBERRIES and wash the orange. Zest the orange, making certain not to take in any of the bitter white pith. Juice the orange Slow cooked coffee beef roast In a large nonstick skillet, brown a roast over medium-high heat on all sides in oil. Transfer roast to slow cooker. In the same skillet, saute mushrooms, onions and garlic until tender. Stir the coffee, salt, chili powder, adn pepper into the vegetables. Cooked herring with lemon sauce and potato ring Peel potatoes and cook until soft. Drain and mash or rice the potatoes. Cover bread with milk and let stand for a few minutes. Mix together the potatoes, grated onion, bread, and milk. Season with salt and pepper. Add melted butter and beaten e Classic potato salad Combine mayonnaise, vinegar, salt, sugar and pepper. Stir in remaining ingredients. Cover; chill. Makes 5 cups. On back of Best Foods Mayonnaise jar. Velveeta classic nacho dip Saute onions in margarine; reduce heat to low. Add remaining ingredients; stir unti process cheese spread is melted. Serve hot with tortilla chips or vegetable dippers, if desired. Ayam tauco (chicken cooked with salted yellow beans) This recipe calls for 'tauco' which can be either salted black beans or salted yellow beans. Either can be found in a Chinese market as salted black bean or salted yellow bean sauce. Or you can track down Indonesian salted yellow beans Classic crab and shrimp salad Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving. Classic chicken gumbo 1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined). 2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes. 3. Slowly a Algerian cooked carrot salad Scrape the carrots and quarter lengthwise. Cook in a little water with garlic and a pinch of salt and sugar, for 15 minutes. Drain and chill. Just before serving, cover with lemon juice, aobut 1/4 teaspoon salt, cayenne and cumin. Sprinkle with ch Slow-cooked broccoli In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 Classic apple & blue cheese salad Combine first 6 ingredients in a large bowl, stirring with a whisk. Add lettuce & remaining ingredients. Toss gently. Low-calorie cooked dressing Combine dry ingredents in top of double boiler. Beat egg slightly and combine with water and vinegar. Add to dry ingredients slowly, stirring to blend well. Cook over simmering water, stirring constantly until thick and smooth. Remove from he Classic mole poblano sauce Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth. Melt shortening in a skillet and saute the puree for 10 minutes Red-cooked tangerine chicken Preparation: Rinse and soak dried peel in sherry for 1 hour. Remove chicken neck, heart, gizzard and liver (use in stock pot). Wash chicken and chop into large chunks. Mix sauce ingredients. Browning: Add peanut oil to moderately hot wok. Wh Slow cooked beans 4 x 16-oz cans baked beans 1 md Onion, chopped 1 x Green bell pepper, chopped In large skillet, cook bacon over medium heat until crisp. Drain, reserving 2 tablespoons drippings. In 3 1/2 to 4-quart slow cooker, combine cooked bacon Cooked dressing for frozen fruit salad Blend eggs, sugar and flour in double boiler. Gradually add juice, cook until thickened then cool. top salad with this and then put a little whipped cream on top of this. Recipe by: Mary McKinnon Classic french fries with chili salt Combine catsup, cumin and vinegar in small bowl. Combine salt and chili powder in another small bowl. (Can be prepared 1 day ahead. Cover spearately and let stand at room temperature.) Arrange potatoes in parallel rows on kitchen towel. Roll to Classic raisin oatmeal cookies Heat oven to 350 degrees F Beat butter, sugars, milk, egg and vanilla in a large bowl until light and fluffy. Combine flour, cinnamon, cloves, baking soda and salt in a separate bowl. Gradually add to butter mixture; mix well. Stir in oats, raisins and w Twice cooked pork and spicy vegetables +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then so Tabasco classic - fresh corn pudding This simple but delicious fresh corn custard gets a boost from a lacing of Tabasco sauce and a sprinkling of paprika. Preheat the oven to 325 degrees F. In a small saucepan scald the milk, then stir in the butter, and remove from the heat. In a Tabasco classic - avery island barbecue sauce *** This classic spicy barbecue sauce has a mellow, rich flavor that is marvelous with just about anything you'd care to grill. Serve additional sauce on the side. ~--------------------------------------------------------------------- ~-- Classic roasted chicken 1. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 teaspoon butter, sliced celery and onion. Rub outside of chicken with remaining butter. 2. Tuck wing tips under back of chicken. Place chicken breast-side down on rack in roasti