By Healdsburg Press
The genuine chicken-and-egg challenge: What to do with eggs as soon as they're on your kitchen? when you are trying to find a clean, nutritious, and artistic method of the almighty egg, The Egg Cookbook is for you. With The Egg Cookbook you'll get greater than a hundred and ten special recipes that permit the egg shine—from savory to candy, and from breakfast to dinner. The Egg Cookbook can also be your consultant to the fantastic tradition surrounding the world's such a lot flexible aspect, with an invaluable primer on elevating chickens and knowing egg kinds, so that you can take your egg appreciation (and mark downs) to the following point. The Egg Cookbook bargains a clean method of getting ready eggs, with: greater than a hundred and ten stylish recipes, together with Baked French Toast, Ratatouille with Poached Eggs, and Vanilla Bean Pudding A simple consultant to ten vintage egg recipes, from fried eggs to the best scramble Egg dishes from worldwide, from frittatas and quiche to tortilla patatas and meringues Q&A to determine no matter if elevating chickens is true for you, from the editors of The Egg Cookbook The Egg Cookbook consultant to greater than 50 chook breeds certain info at the varieties of eggs, from loose variety to natural The Egg Cookbook makes it effortless for egg enthusiasts to get pleasure from clean and inventive recipes from their domestic kitchen.
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Extra resources for The Egg Cookbook: The Creative Farm-to-Table Guide to Cooking Fresh Eggs
INGREDIENTS 1 lb. cooked, shredded chicken breast (see how I get it on page 12) 1 jalapeno pepper, chopped (remove the seeds for less heat) 1 package taco seasoning 1 box frozen spinach, defrosted and excess water squeezed out 2 cups salsa extra virgin olive oil 6-8 taco shells 2 cups shredded Pepper Jack cheese Preheat oven to 425°. In a large skillet over medium-high heat, combine cooked chicken, jalapeno pepper, taco seasoning, spinach, and salsa in a tablespoon or so of olive oil. Reduce the heat to low and simmer about 5 minutes.
Use a paper towel to lightly pat them dry. indd 32 8/27/15 10:06 AM Pesto Meatballs FRI Meatball night is a big deal at my house. The kids love the taste and I love hiding all sorts of veggies inside. You could prepare this as an appetizer, with pasta, or with a big side salad. My pound of ground beef produced 10 large meatballs, but the size is up to you. You can also use ground turkey instead of beef in this recipe. INGREDIENTS 1 lb. ground beef 3 cloves garlic, chopped 1 cup Panko (or other breadcrumbs of your choice) 1/2 cup Parmesan cheese, grated 1 box frozen spinach, defrosted and excess water squeezed out 1/2 cup pesto (store-bought or homemade) 2 eggs, beaten 2 splashes milk salt and pepper 1-2 tablespoons extra virgin olive oil spaghetti sauce for dipping or drizzling on top (optional) Preheat oven to 425°.
Serve it with green beans for a quick and easy weeknight meal! INGREDIENTS 3/4 cup Bisquick mix 1 1/2 cups shredded sweetened coconut pinch salt and pepper 1 egg, beaten 1 lb. chicken breasts 2 tablespoons butter, melted orange marmalade for garnishing Preheat oven to 400°. In one shallow dish (such as a pie plate), combine Bisquick, shredded coconut, and a pinch of salt and pepper. In a second shallow dish, beat the egg. Dip each chicken breast first in the beaten egg, coating well on both sides, and then in the Bisquick mixture.