Eggs - quick and easy recipes - page 105

This recipe is presented by Eggland’s Best. Create a classic cookie that would make grandma proud, using almond paste, which is also the base for marzipan. Find almond paste in the baking aisle of the grocery store, sometimes in block form, other times in a can. To build the tri-colored layers, you’ll need three 11-by-7-inch baking pans and wax paper. When you slice the finished product, you’ll discover the Italian flag within. Bon appetit!

This recipe is presented by Eggland’s Best. Make sure to stir, not blend, the toffee bits in the cupcake batter to ensure the bits stay intact, for that satisfying crunch through and through. To create pretty concentric circle swirls, spoon the molasses buttercream frosting into seal-able plastic bag and use scissors to cut off bit of the corner through which you can squeeze the icing in a controlled way.

This recipe is presented by Eggland’s Best. This is a great idea for using your leftover mashed sweet potatoes from Thanksgiving or other holiday dinners. The savory pork sausage complements the maple syrup and allspice. And with old-fashioned oats and eggs, you’ve got a hearty, complete meal in a muffin.

This recipe is presented by Eggland’s Best. Everything is better in a bread bowl. Anchor this meal right by choosing the best, most crusty dinner rolls you can find. Larger bread will work too. This dinner is something kids will love, giving a whole new meaning to pizza.

This is a dish not to be savored lightly. Nor is Foie Gras Torchon a dish to be created easily. Skill, daring, and attention to detail are the unlisted ingredients necessary for this delicacy to be a success. But when it is done correctly —my, oh my.

One of the most ubiquitous casseroles around, the pot pie has many incarnations, both good and bad—but when it’s good, it’s memorable. With tasty Creamed Turkey (or Creamed Chicken, if you prefer), loads of vegetables, and a no-fuss puff pastry crust, this one falls in the good category. We think you’ll agree. What to buy: We used Dufour puff pastry with excellent results, but if you prefer a denser crust, try topping your pot pie with frozen store-bought flaky pie dough. This recipe was feat...

This streamlined version of classic Greek spanakopita calls for frozen chopped spinach and frozen filo dough, so active prep is at a minimum. You begin by making the filling, sautéeing onion in butter, then adding eggs, Parmesan cheese, bread crumbs, and seasonings. Add the squeezed, defrosted spinach and crumbled feta. Then layer thin sheets of filo dough in a baking dish, remembering to brush each layer with melted butter.

A favorite pancake recipe of mine. This recipe went through vigorous testing to create an amazingly fluffy and light pancake. The olive oil addition is what creates such a moist cake. Olive oil can be replaced by melted butter, or even browned melted butter, for a richer flavor. Add fresh fruit or citrus zest to your completed batter to create other versions of this beauty.

Yes, it’s easy enough to go ahead and call up Chinese takeout, but why not give this super-simple slow cooker recipe a shot the next time you’re craving fried rice? Trust us, adding these fried rice ingredients to your crock pot is fail-proof; plus, it’s healthier than the grease-laden versions you might get when you order out.

Who doesn’t love a big bowl of fried rice? Unfortunately, the traditional fried rice recipe can be high in sodium and saturated with greasy cooking oils, making it a far from healthy dinner option. If saying no to fat-filled take out, and yes to adding more vegetables into your diet, is on your list of cooking priorities, this is the recipe for you. Cauliflower Rice is a popular Paleo alternative to carb-heavy grains.

Matcha is all the rage, and we’re finding new ways to incorporate it into our cooking and baking, besides just matcha tea. Why are we so mad about matcha? Well, it’s green tea, but times 10. Matcha is the ground-up whole leaves, so you get more of all the antioxidants, caffeine, and other good-for-you stuff. And, it doesn’t hit you hard with a burst of energy and then a crash, like coffee can do. It’s more of a long, slow influx of energy. A little goes a long way.

I could go on and on about how much I love olive trees. I even have olive trees growing in my yard — and that’s just the beginning of my obsession. So, it didn’t take much convincing for me to try making a dessert with olive oil, and citrus is a natural pairing. I like to serve this cake with plain whipped cream and basil leaves for garnish. Or simply dust the top with confectioners’ sugar and call it a day.

Embrace fall with a fluffy, warmly-spiced pumpkin layer cake. This versatile recipe doesn’t have to be for a three-layer cake, though. You can use the same measurements to fill two 9-inch cake rounds or one 13-by-9-inch sheet pan for a sheet cake. You might want to double the frosting recipe if you want to ensure that there’s more than enough to go all around the cake.

Breakfast rice bowls such as this have taken over Los Angeles in the last half decade. People are obsessed with them. And for good reason: they’re satisfying and healthy, and there’s just something about spooning rice and runny eggs from a bowl and into your mouth that makes you feel all wrapped up and warm; it’s like a free hug.

This psychedelic Mediterranean-inspired salad marries bright, fresh ingredients with sweet, earthy roasted beets and perfectly cooked eggs. It tastes as good as it looks on the plate, and all the ingredients make for good snacks.

Do you know the Muffin Man? If you do, you may want to tip him off to these delicious vegan treats. Chocolate and banana are a match made in culinary heaven, while the addition of granola brings in an earthy and necessary crunch. Breakfast never tasted so good (or healthy)!