DEVILED EGG AMERICAN FLAG
Show your pride in the Stars and Stripes with this no-peel version of classic deviled eggs.
Provided by Food Network Kitchen
Categories appetizer
Time 1h5m
Yield 54 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Generously coat a 13-by-9-inch straight-sided baking dish (preferably glass) with cooking spray.
- Separate the egg whites and yolks into 2 medium bowls. Whisk the whites until combined and just foamy, then transfer them to the prepared baking dish. Cover the dish with foil and bake until they have fully set, about 20 minutes. Let cool completely in the baking dish.
- Meanwhile, beat the yolks until smooth. Lightly coat a medium nonstick skillet with cooking spray. Add the yolks, and scramble over medium-low heat until fully cooked and slightly dry, 4 to 5 minutes.
- Transfer the yolks to a food processor. Add the sour cream, mayonnaise, vinegar, mustard, hot sauce, 1/2 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy. Spoon the yolk mixture into a pastry bag fitted with a small round tip, or a resealable plastic bag with the tip cut off.
- Put a platter on top of the baking dish with the egg whites and flip to turn them out onto the platter. With a long sharp knife, trim about 1/4-inch from the edges, including any browned outer edges, to make a neat rectangle of whites. Cut the trimmings into 1/4-inch cubes that will be used for "stars" (discard any with browned edges). Cut the large rectangle of egg whites into 54 square pieces: 6 rows across and 9 columns down. Straighten the eggs to keep the rectangle together. Pipe a heaping amount of the egg yolk mixture onto the upper left-hand corner of the rectangle (this will be the section of the flag that holds the stars). Use the rest of the yolk filling to generously pipe 6 horizontal stripes right over the middle of each egg (see Cook's Note). Sprinkle the corner square with parsley and the stripes with paprika or cayenne. Top the parsley with the small dice "stars".
UKRAINIAN CABBAGE
Ukrainian Prockus (Stuffed Cabbage) is a DELICIOUS recipe that came to the United States from the Ukraine with my maternal grandmother, Anna Buhal'tsev (Bell) Mersky. It had been slightly revised by my mother, such as using cranberry sauce from the can, rather than using whatever type of berry that had been available and used in the Ukraine. A vegetarian who enjoyed the cabbage and sauce suggested that I devise a recipe for just the cabbage with the wonderful sauce, so I am calling it Ukrainian Cabbage, which can be a great side dish.
Provided by Alan Leonetti
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the cranberry sauce, tomato sauce, 4 cups tap water and brown sugar and bring to boil.
- Reduce to a simmer and add white raisins. Simmer 5 minutes.
- Core the heads of cabbage and place into a large pot. Cover with boiling water. Cover the pot and cook about 10 to 15 minutes, until cabbage is wilted.
- Remove from hot water. Then cover the cabbage with cold water and separate the leaves. You may have to replace the inner half of the cabbage into the hot water, in order to soften the rest of the leaves. When the rest of the cabbage is done, place that into the cold water and separate those leaves. You will want to tear the large leaves in half.
- Preheat oven to 350 degrees F.
- Drain all of the cabbage well and place the cabbage into a roasting pot. Pour the sauce into the same pot and mix the cabbage and sauce with a wooden spoon.
- Cover pot with lid or with heavy duty aluminum foil and bake in preheated 375 degree oven for 15 minutes.
Nutrition Facts : Calories 1418.8, Fat 2.9, SaturatedFat 0.4, Sodium 2684.3, Carbohydrate 359.1, Fiber 29.7, Sugar 311.6, Protein 19
CLASSIC DEVILLED EGGS
Make devilled eggs to serve at a Boxing Day buffet. They're filled with mustard, spring onions, mayo, yogurt and a pinch of cayenne. Top with chives, if you like
Provided by Esther Clark
Time 30m
Number Of Ingredients 8
Steps:
- Put the eggs in a pan of just simmering water and cook for 10 mins. Turn off the heat, and leave the eggs to rest in the hot water for 2 mins. Drain, then transfer the eggs to a bowl of ice-cold water and leave to cool. Peel the eggs and slice in half, then scoop the yolks out into a bowl with the mayonnaise, yogurt, mustard, spring onions, celery salt and cayenne pepper. Mash everything together until smooth, then spoon into a piping bag fitted with a plain round nozzle.
- Pipe the mixture into the hollowed-out eggs, or carefully spoon into the middles using a small spoon. Sprinkle over some chives, if using, then serve.
Nutrition Facts : Calories 97 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Protein 5 grams protein, Sodium 0.27 milligram of sodium
DEVILED EGGS
This recipe was my Mother's and she taught me to make them. My sons and their families always request these eggs for all family get-together dinners.
Provided by Nurslinda
Categories < 60 Mins
Time 35m
Yield 12 egg halves, 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
- Remove yolks from whites and place in a small round bowl.
- Mash yolks with a fork into fine pieces.
- Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.
- Stir mixture until creamy.
- Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
- Squeeze mixture out of corner of bag into egg white halves.
- Sprinkle tops of filled deviled eggs with paprika.
- Chill in refrigerator 1 to 2 hours or until cold before serving.
Nutrition Facts : Calories 81.3, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 261.1, Carbohydrate 1.3, Fiber 0.3, Sugar 0.9, Protein 6.5
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