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FareShare Gazette Recipes --December 1999 - E's

 

 

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Recipes Included On This Page

Eggs Stuffed with Ham and Herbs
Emeril's Chili Over Crispy Potatoes and Crumbled Blue Cheese
Emeril's Mayonnaise

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                     *  Exported from  MasterCook  *
                     Eggs Stuffed with Ham and Herbs
Recipe By     : SUPER COOKERY
Serving Size  : 2    Preparation Time :1:00
Categories    : Volume 2-12, Dec. '99            Eggs
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Eggs -- Hard Boiled
   2      Ounces        Cooked Ham -- Finely Chopped
     1/2  Cup           Butter
   1      Tablespoon    Chives -- Finely Chopped
   2      Teaspoons     Fresh Thyme -- Finely Chopped
                        or 1 Teaspoon Dried Thyme
   1      Teaspoon      Worcestershire sauce
   2                    Eggs
     1/2  Teaspoon      Salt
     1/4  Teaspoon      Freshly Ground Black Pepper
   4      Tablespoons   Dry White Bread Crumbs
Cut the eggs in half, lengthwise. Remove the yolks and place them in a
medium sized mixing bowl. Set the whites aside. Add the ham, half of the
butter, the chives, thyme, Worcestershire sauce, one egg, salt and pepper.
With a wooden spoon, cream the mixture thoroughly until it is well
blended and smooth.
Spoon the mixture into the egg white halves. Sandwich the halves
together to form a whole egg. The halves should not fit tightly together.
In a small bowl, lightly beat the second egg with a fork. Roll the
stuffed eggs in the beaten egg and then in the bread crumbs.
In a medium sized frying pan, melt the remaining butter over moderate
heat. When the foam subsides, place the stuffed eggs in the pan and fry
them, turning occasionally, for 5 minutes, or until they are golden
brown all over.
With a slotted spoon, carefully transfer the stuffed eggs from the pan
to a warmed serving dish.  Serve at once.
Posted on FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net>
Join the FareShare Recipe Group at http://fareshare.tripod.com
                   - - - - - - - - - - - - - - - - - - 
NOTES : Hard boiled eggs stuffed with a delicious ham and herb mixture
and then fried, Eggs Stuffed with Ham and Herbs may be served with a
thick tomato and onion sauce for a superbly sustaining family lunch or
supper.
                     *  Exported from  MasterCook  *
       Emeril's Chili Over Crispy Potatoes and Crumbled Blue Cheese
Recipe By     : Emeril Lagasse
Serving Size  : 8    Preparation Time :0:00
Categories    : Volume 2-12, Dec. '99            Chili
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tablespoons   Vegetable Oil
   2      Cups          Yellow Onion -- Chopped
   2      Teaspoons     Salt
     1/2  Teaspoon      Cayenne
   2      Pounds        Beef Bottom Round Roast -- cut in 1/2" cubes
     1/2  Cup           Tomato Paste
   1      28 Ounce Can  , Whole Tomatoes and Juice
   2      Cups          Beef Broth
   2      Tablespoons   Garlic -- Chopped
   1      Tablespoon    Chili Powder
   2      Teaspoons     Ground Cumin
   2      Teaspoons     Dried Oregano
     1/2  Teaspoon      Red Pepper Flakes
   1      Cup           Dried White Beans -- Cooked until tender
   2 1/2  Pounds        New Potatoes -- Washed and Thinly Sliced
     1/2  Pound         Maytag Blue Cheese -- Crumbled
   1      Tablespoon    Fresh Parsley Leaves -- Chopped
In a large, heavy pot, heat the vegetable oil over medium-high heat. Add
the onions, season with 1 teaspoon of salt and the cayenne, and cook,
stirring, until they are wilted and golden, about 4 minutes. Season the
meat with the remaining 1 teaspoon salt and add to the pot. Cook,
stirring, until the beef is browned evenly on all sides, about 4
minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the
tomatoes, beef broth, garlic, chili powder, cumin, oregano, red pepper
flakes, and beans. Bring to a boil, then reduce the heat to medium-low
and simmer, uncovered, stirring occasionally, until the beef is tender,
about 2 hours. Skim off the fat that rises to the surface.
Preheat the fryer to 360F.  Fry the potatoes in batches until golden
brown, about 4 to 5 minutes. Remove and drain on paper towels. Season 
with salt and pepper. To serve, mound the potatoes over the bottom of each 
serving bowl. Ladle the chili over the potatoes.
Sprinkle the cheese over the top. Garnish with parsley.
Posted on FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net>
Join the FareShare Recipe Group at http://fareshare.tripod.com
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                           Emeril's Mayonnaise
Recipe By     : EMERIL'S TV DINNERS
Serving Size  : 1    Preparation Time :0:30
Categories    : Volume 2-12, Dec. '99            Condiments/Seasonings
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Large         Egg
   1      Tablespoon    Dijon Mustard
   2      Tablespoons   Fresh Lemon Juice
   2      Cups          Olive Oil
                        Salt and Pepper to taste
In a food processor or blender, blend the egg, mustard, and lemon juice
together for 20 seconds. With the machine running, slowly pour in the
oil through the feed tube. The mixture will thicken. Season with salt
and pepper and pulse once or twice to blend.
Store in an airtight container in the refrigerator. Best if used within
24 hours.
Posted on FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net>
Join the FareShare Recipe Group at http://fareshare.tripod.com
                   - - - - - - - - - - - - - - - - - - 
NOTES : Makes about 2 1/4 cups.

 

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