Category Archives: Egg

How to make meatloaf with tomato sauce

Why do you want to know how to make meatloaf with tomato sauce? For the meatloaf a convenient food, and the people have cooked for generations. Many of the top chefs have tried to cook more sophisticated and classy way. But for most of us, the meat pie made ​​with good and unsophisticated ketchup to the old is what makes them feel truly at home.

Instructions

1
Preheat oven to 350 degrees F (176.6 ° C) and gather the ingredients.

 

tomato sauce

2
Add beef, bread crumbs, onions and eggs in a large bowl. Add salt and pepper to taste and then mix everything together. Place the meatloaf mixture into a loaf pan. Continue reading

How to make poached eggs with vinegar

The poached eggs bring us images of the Benedictine delicious eggs with soft yolk fair amount of dripping on a crispy toasted English. Prepare them using vinegar to help clear to have an attractive, following the advice of the website Help with cooking (help with cooking). Please note that to achieve a finish like this, the water should be boiling at the right point and eggs should be fresh and cooked at the right temperature. Pay attention to this and there is no reason for not like your eggs poached in the eye and the palate of your little ones.

eggs poached

 

Instructions

1
Pour at least 3 inches of cold water in a medium sized pot. Add a pinch of salt and heat the water to 180 degrees F. Leave it to simmer . Continue reading

Egg and avocado salad

The salads yolks are high in protein and low in carbohydrates. These types of salads are mixed with various seasonings and vegetables to create different recipes. Most salads are linked egg with mayonnaise-based dressing, which gives them a rich and creamy texture. The addition of avocados gives these two textures and also adds to the health benefits of these fruits, which are rich in potassium and vitamin B.

Egg and avocado salad

Need
6 eggs Salad bowl with lid Water KnifeFull list/

Instructions

1
Place six eggs in a saucepan. Fill it with water to cover and bring to a boil. Continue reading

Potatoes with tuna and boiled egg dressing recipe

Portions / number of people:
Preparation time: 15 minutes
Cooking time: 5 minutes
Category:
Snacks and tapas, salads, hot and cold entries, fish and seafood, vegetables and legumes, eggs, Light, vegetarian
Difficulty: Easy

potatoes with tuna

Introduction:
Recipe and pics of my grandmother… It is a very refreshing, very consumed in Andalusia as a starter or top plate like much in summer, while in winter to us, we also love. We know that things like grandmothers well “condumias” so that potatoes seasoned my recipe are tuna and egg hard with potato lol but knows of a fable! Continue reading

Guisaillo of almond or alpujarrena soup

INGREDIENTS

For approximately 4 servings

-800 Gr. of water or broth

-1 or 2 garlic

-1 large onion

-100 gr. of natural tomato puree or two medium tomatoes

-100 gr. of Virgin olive oil

-5 slices of bread

-a handful of almonds (50 Gr. aprox.)

-150 Gr. of diced ham

-Salt

-a pinch of ground pepper

-2 or 3 eggs

alpujarrena soup

ELABORATION

Put a little oil in a pan and fry the almonds and garlic, remove without oil to our Crusher tumbler, shred and reserve. Continue reading

Wrapped asparagus Gratin

Ingredients:

-Canned white asparagus
-Turkey into thin slices cooked ham
-Mozzarella cheese in thin slices (or any melting cheese to taste)
-Homemade bechamel sauce (prepared according to taste)
-Butter

Wrapped asparagus Gratin

Instructions:

Drain asparagus very well.
We extend a slice of cooked ham. Continue reading

Recipe for Eggplant Italian

Portions / number of persons:
Preparation time: 15 minutes
Cooking time: 5 minutes
Category: Hot, Light and cold entries
Difficulty: Easy

Recipe for Eggplant Italian

Ingredients:
-2Eggplant diced onwards
-1large onion cut into cubes
-1similarly cut red pepper
-1Green pimeinto cut equally
-oil
-black pepper
-oregano. Continue reading

Nests of rice with eggs and asparagus

Portions / number of persons: 3
Preparation time: 10 minutes
Cooking time: 10-20 minutes
Category: Vegetables and legumes, Rices, eggs
Difficulty: Easy

Introduction:
The recipe that I am presenting today, is very easy and with two possible versions:
1St – as if a different version of a rice to Cuba, with a little curd fingertip, so to break it will impregnate all the rice with her.

Nests of rice

2Nd – since a chilled salad.
If you opt for this latest version, I advise you make cooking the egg, until the yolk is hard, and then it reguéis all over with a vinaigrette or sauce that is to your liking. Whatever that elijáis of the two forms you will enjoy a simple but delicious dish. Continue reading

Eggs of quail stuffed to the Villeroy

Portions / number of persons:
Preparation time: 15 minutes
Cooking time: 5 minutes
Category: Snacks and tapas
Difficulty: Easy

Eggs of quail

Ingredients:
-12 quail eggs
-tuna, bonito, canned anchovy fillets
-1 egg and bread crumbs to bread

To the villeroy
-50 g butter
-50 g of flour
-350 g milk
-Pepper, nutmeg and salt.

Instructions:
Cook eggs, Peel, start in half, remove the yolks and put in a bowl.
With a fork, we mash yolks with tuna or tuna or anchovies bind with a little béchamel sauce. (what already we will have made)
We tested and add salt, if we see that this sosillo.
Fill the eggs, but in a way that looks like a whole egg.
Punctured with a toothpick (optional)
We went through the bechamel sauce that we have to have hot since it’s thick and if not, it might not. (You can have a water bath)
We are passing the eggs to a greased source or if we have sheets of teflon better so we saved having to grease.
Let until the bechamel aired for power crumbed.
Once oreados eggs pass by beaten egg and breadcrumbs and satin with very hot oil. Do not put many at one time.
Drain on kitchen paper.

Elaboration of the villeroy
Put the milk to heat with the salt, pepper and nutmeg
Melt butter, Add flour and mix both ingredients well until a little cold. Turn off the heat and let cool a couple of minutes.
Add the hot milk mixing well.
We light the fire, simmer a few minutes.

Note: spread the bechamel sauces I lame eggs by stick and with a spoon well cast the bechamel sauce.