Dragon Eggs Food

DRAGON EGGS

Dragon Eggs image

A nice way to enjoy left over rice.The ingredients can be varied, feel free to use more rice and/or vegetables, it will work as long as the mixture has the right texture to form balls (eggs). You might want to add some water or a little bit of additional oats to get that right. Serve with mustard and salad. Cooking time does not inclued cooling time.

Provided by Iceland

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups rice, cooked
1 cup cheese, grinded
1/2 cup carrot, grinded
2 cups rolled oats
2 teaspoons spices
1/2 cup breadcrumbs
1 teaspoon oil

Steps:

Mix together rice, cheese, carrots and oats.
Add spices, i use salt and pepper and basil or curry or chili or rosmary. feel free to add your favorite herbs and spices.
Form balls (eggs) out of the mixture and cool for at least 1 hour if you can.
Roll your eggs in breadcrumbs and fry in a frying pan with hot oil.

Nutrition Facts : Calories 668.9, Fat 11.9, SaturatedFat 5.3, Cholesterol 18.1, Sodium 383.8, Carbohydrate 117.9, Fiber 6.3, Sugar 2, Protein 20.4

DRAGON EGGS

Dragon Eggs image

A Halloween treat to serve at any Halloween party! You can use guacamole instead of salsa if desired.

Provided by Capri Primerano

Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes

Time 2h45m

Yield 6

Number Of Ingredients 9

Ingredients

6 eggs
¼ cup soy sauce
2 tablespoons molasses
2 teaspoons salt
8 tea bags
⅓ cup mayonnaise
2 tablespoons minced red bell pepper
salt and ground black pepper to taste
1 cup salsa

Steps:

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Drain hot water and fill saucepan with cold water; allow eggs to sit until cooled, 15 to 20 minutes. Drain water. Gently tap or roll eggs on the counter so the shell is cracked but still intact.
Return eggs to saucepan and pour in enough water to cover eggs; add soy sauce, molasses, salt, and tea bags. Bring to a boil, reduce heat, and simmer until eggs have absorbed color, about 30 minutes. Remove saucepan from heat and leave eggs in water to cool to room temperature.
Peel eggs and trim bottom of each egg so it will stand upright. Cut each egg lengthwise and scoop yolks into a bowl. Mix mayonnaise, red bell pepper, salt, and pepper into egg yolks until evenly combined.
Spoon yolk mixture back into egg whites; smooth filling to be level with egg white. Put each egg back together.
Pour salsa onto a plate and assemble eggs upright into the salsa.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 9.5 g, Cholesterol 190.6 mg, Fat 14.8 g, Fiber 0.8 g, Protein 7.8 g, SaturatedFat 3 g, Sodium 1803.3 mg, Sugar 5.8 g

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