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3 Points – Egg Salad Sandwich Supreme Recipe

July 11th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 8largeeggs, hard-boiled
  2. 1/2cup choppedcelery
  3. 1/3cup choppedscallions
  4. 1/3cup choppedgreen bell peppers
  5. 1tablespoonfat-free mayonnaise
  6. 3tablespoonsnonfat yogurt
  7. 1/4teaspoonblack pepper
  8. 1teaspoonDijon mustard
  9. 8slices nonfatrye bread
  10. romaine lettuce leaves

DIRECTIONS

  1. Shell the eggs and discard the yolks, reserving the whites.
  2. Chop the egg whites.Combine the chopped egg whites, celery, scallion, green pepper, mayonnaise, yogurt, black pepper and Dijon mustard in a bowl.
  3. Spread four slices rye bread with the egg salad mixture. Top with romaine lettuce leaves and the remaining four slices of rye bread.
  4. 3 Points per serving (1 sandwhich).

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My Egg Salad Recipe

July 8th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 4hard-boiled eggs
  2. 1tablespoonvidalia onions, finely minced
  3. 1tablespoonsweet pickle relish
  4. 1tablespoonmayonnaise
  5. 1teaspoonyellow mustard
  6. salt & pepper

DIRECTIONS

  1. Chop eggs, place in bowl.
  2. Add all other ingredients, and mix well.
  3. Serve on desired bread.
  4. Great on rye.

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Egg Salad Sandwiches – Different Recipe

June 28th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 12eggs, hard boiled, peeled, halved
  2. 1/4cupdried currants
  3. 1largegreen onion, finely chopped
  4. 2tablespoonsfresh cilantro, minced
  5. 1/2cupmayonnaise, plus some
  6. 2 3/4teaspoonscurry powder
  7. 1cucumber, small, peeled
  8. 12slices country-stylewhite bread, toasted
  9. salt and pepper, to taste

DIRECTIONS

  1. Put the egg yolks into large bowl and mash well with fork.Finely chop egg whites and add to the yolks.
  2. Add to this, the dried currants, green onions, and cilantro.
  3. Mix 1/2 cup mayonnaise and curry powder into a small bowl and then add to egg mixture.
  4. Mix in more mayonnaise by tablespoonfuls if salad is dry.
  5. Season with salt and pepper.
  6. Slice cucumber in half lengthwise and then thinly slice into half rounds and remove seeds.
  7. Place cucumber slices on paper towels to drain.
  8. Arrange toast on work surface; spread each toast slice with mayonnaise.
  9. Divide salad mixture among 6 toast slices.
  10. Top each with cucumber slices and the second toast slice.Cut sandwich in half and serve.

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Corned Beef Hash With Fried or Poached Egg Recipe

June 11th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

Corned Beef Hash With Fried or Poached  Egg Recipe

INGREDIENTS

  1. 2tablespoonsbutter
  2. 2tablespoonsolive oil
  3. 2largepotatoes, cooked and cubed
  4. 1largeonion, chopped
  5. 2garlic cloves, minced (optional)
  6. 1red pepper, cubed
  7. 1green pepper, cubed
  8. 1 (12 ounce)cancorned beef, cubed
  9. 4eggs, fried sunny-side-up(poached is also good)

DIRECTIONS

  1. Heat the butter and olive oil (or just one kind of fat) over medium-high heat in a large cast-iron or heavy-bottomed skillet.
  2. Add potatoes and allow to get golden and crusty on one side (about 2-3 minutes).Gently turn over with a spatula and do this a couple more times to get a golden crust all over.
  3. Add onion and garlic and saute with potatoes for 4-5 minutes; then add peppers, sauteeing a couple of minutes more.
  4. Finally, add corned beef and cook for 8-10 minutes, always flipping hash over every couple of minutes to ensure a crust develops on all sides.This should take about 20 minutes in all.Adjust seasoning – it won’t need too much salt because of the corned beef, but LOTS of freshly ground black pepper is a GOOD thing.
  5. You can prepare the eggs in another pan during these steps.
  6. Distribute hash mixture amongst 4 plates and top each serving with a fried or poached egg.
  7. Season with Hot Sauce at table, to taste.
  8. Enjoy!

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Multi-Grain Bread (Gluten, Dairy and Egg-Free) Recipe

May 29th, 2015 by alice  Tags: , , , , , , | Print This Post Print This Post

Multi-Grain Bread (Gluten, Dairy and Egg-Free) Recipe

INGREDIENTS

  1. 2cupswater(may vary, use less to start)
  2. 1/3cupoil(olive, canola or a mix of both)
  3. 1teaspooncider vinegar
  4. 1/3cupbrown rice flour
  5. 1/3cupbesan(chickpea or garbanzo flour)
  6. 1 1/3cupsrice flour
  7. 2/3cuparrowroot
  8. 1 1/2teaspoonsxanthan gum
  9. 1 1/2teaspoonsguar gum
  10. 2 2/3tablespoonssugar
  11. 1teaspoonsalt
  12. 1 1/2teaspoonsgluten free baking powder
  13. 4teaspoonsvegan egg replacer powder(or 3 eggs and reduce water by 3/4 cup)
  14. 1/3cupsoy milk powder(or dari free or almond meal)
  15. 3teaspoonspoppy seeds
  16. 3teaspoonssesame seeds
  17. 3teaspoonsflax seeds(linseeds)
  18. 4teaspoonssunflower seeds
  19. 2 1/4teaspoonsdried yeast granules

DIRECTIONS

  1. BREADMAKER METHOD.
  2. Sift and combine the all the dry ingredients except egg replacer powder.
  3. In a separate bowl, whisk the egg replacer (or eggs)with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 – 1/2 cup water, and combine.
  4. Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency – thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
  5. Set the breadmaker to the setting recommended by the instructions specific to your model. If there are no such instructions try either the ‘Basic’ setting or the ‘Rapid’ setting. If your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for breadmakers with a ‘Bake Only’ setting, is use the ‘Dough’ setting and then the ‘Bake Only’.
  6. If your your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the combined dry ingredients (or vice-versa, depending on the model). If using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. At this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. If the mixture is too wet, try adding a little extra flour.
  7. Remove the bread from the machine as soon as it is cooked and don’t leave in the machine during the ‘Keep Warm’ cycle. Turn out from pan after a few minutes and cool on a wire rack.
  8. *If your breadmaker has a removable blade, you can also try this : Mix the batter until smooth, remove the blade from the pan, place the dough in the pan and cook normally. This way you avoid the big hole in the bottom of the bread and also avoid the second kneading.
  9. HAND METHOD 1.
  10. Sift and combine the dry ingredients except egg replacer powder.
  11. In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above).
  12. Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
  13. Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can’t find a warm position, a very low oven can be used.).
  14. Remove plastic wrap, and bake at 190°C (375°F) for 40-50 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
  15. *If you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
  16. HAND METHOD 2.
  17. Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add the yeast and set aside to proof for 10 minutes.( The mixture should become frothy.).
  18. Sift and combine the dry ingredients except egg replacer powder.
  19. In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above). Add proofed yeast.
  20. Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
  21. Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can’t find a warm position, a very low oven can be used.).
  22. Remove plastic wrap, and bake at 190°C (375°F) 40-50 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
  23. *If you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.

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