Jeanettes Dump Food
LES OEUFS JEANNETTE
When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our "meat" dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with bechamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother's creation of stuffed eggs, which I baptized "eggs Jeanette." To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve this with crusty bread as a first course or as a main course for lunch.
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the Eggs: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in a saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.
- Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 teaspoons of the filling to use in the dressing.
- Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter.
- To make the Dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing, and serve lukewarm.
JEANETTES DUMP
My Dads partner served this appetizer on my recent trip back home, boy did I ever love this and its so easy. Have already made it a few times with rave reviews. Thanks to Jeanette for sharing.
Provided by Evie3234
Categories Spreads
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Dump tub of cream cheese on to a serving platter.
- Dump the drained crabmeat over the cream cheese.
- Dump seafood sauce over the crabmeat.
- Serve with assorted crackers.
Nutrition Facts : Calories 169.2, Fat 14.7, SaturatedFat 9.2, Cholesterol 57.7, Sodium 360.2, Carbohydrate 1.1, Sugar 0.1, Protein 8.3
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