Tag Archives: Eggs

#Foodie! Stewed Iron Eggs

29 May

​Stewed Iron Eggs – everypne’s favorite food! It even comes #SPICED! As my ESL students say – ‘have a try!’

Notice the star #anise on the picture (tastes like licorice – often poisonous here in #China since the legit anise stars go to theraflu factories).  Can only imagine that added to stewed egg flavor!

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Classic Deviled Eggs

11 Jan

IMG_20160705_141111

INGREDIENTS:

  • 6 Eggs (White Eggs work best)
  • 2 TBSP of Mayonnaise
  • 1 TBSP of Dijon Mustard
  • 1 TBSP of Pickled Relish 
  • Ground Pepper to Taste
  • Pinch of Paprika (For Decoration Purposes Only)

DIRECTIONS

  • Hard Boil the Eggs. Put them in a pan with warm water on medium-high heat. Cook until boiling, then another 15-20 minutes. Take off and cool in cold water.  
  • Peel and cut the eggs in half the long ways.
  • Carefully pop out the yolk and put it in a bowl. Rinse off the egg whites.
  • In the bowl with yolk, use a fork to crush the yolk until all big chunks are smashed out.
  • Add Mayonnaise, Mustard, Pickled Relish, and Pepper.
  • DO NOT ADD Salt – the Mayonnaise and Yolk are salty enough without needing extra salt. In fact, some people use Ranch Dressing as an alternative to the Mayonnaise.  
  • Sprinkle the Paprika over the top.
  • ENJOY!

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Potato Salad with Bacon and Peas

20 Oct

(Difficulty: Middle)

INGREDIENTS:

  • 3lb of Red-Skinned Potatos 
  • 1 & 1/4 Cup of Mayonnaise
  • 2-3 TBSP of Dijon Mustard
  • 5 Eggs 
  • 1/2 a Medium Onion
  • 1 Can of Small Peas
  • 1/4 – 1/2 TSP of Ground Pepper
  • 1 package of Bacon (about 9-10 slices)

DIRECTIONS

  • In a large sauce pan, put the Potatoes on until they boil. Cook until you can easily slice then. Stop. Do not cook them so long they smoosh (You don’t want them soft enough to make mashed potatoes. Still a little crunchy.)
  • Take the potatoes off and put them in a covered pan. Stick in the refrigerator until cold. If you want, you can cook them the day before and leave them in the fridge overnight. 
  • Cook the Bacon. (I use a strong microwave, put them in for about 4-5 minutes.). Put the bacon in the fridge to get cold.
  • Hard Boil the Eggs. Put them in a pan with warm water on medium-high heat. Cook until boiling, then another 15-20 minutes. Take off and cool in cold water.  
  • Peel and slice the eggs finely. 
  • Slice the Onion finely (Mince).
  • In a large bowl, add the Mayonnaise, Mustard, Eggs, Onion, Peas, Pepper, Cold Bacon (crumbled).
  • Mix together. Put in the Refrigerator for 1 hour to allow spice to spread out. 
  • ENJOY!

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Surprise Packages – Andes Candies Cookies

3 Feb

Image borrowed from “Taste of Home”

My aunt and I always bake cookies together for major events, and this particular recipe is one of our favorites! Give em a try and find yourself in love with the minty-chocolate taste! 🙂

INGREDIENTS:

  • 1 Cup – Butter (Softened Preferably)
  • 1 Cup – Sugar
  • 1/2 Cup – Brown Sugar
  • 2 Eggs
  • 2 & 1/2 TSP – Vanilla
  • 3 Cups – Flour 
  • 1 TSP – Baking Powder
  • 1/2 TSP – Salt
  • 1 Package of Andes Mints (Set aside 42)

DIRECTIONS

  • Heat oven to 375 Degrees
  • Mix together the butter and sugar (White & Brown) until smooth.  Add in the eggs and vanilla, and mix it well.   Add in the Flour, Baking Powder, and Salt and Mix.  
  • Refrigerate it for 2+ hours (it’s a soft mixture and needs to harden until you can mess with it.  
  • Unwrap the 42 Candies while waiting.
  • Now take the dough and form 1 TBSP of dough around each candy.  
  • Bake 10-12 minutes each.
  • Remove and set on wire racks over top of wax paper.

TOPPING

Use a Saucepan and put the remaining candies in. Melt them and then drizzle the chocolate over the cookies. The wax paper should catch the extras. If necessary, add them back into the pan and re-heat for more chocolate.

ENJOY

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