Diabetes Support

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Category: Quick and Easy (Page 12 of 20)

Hindu Eggs Recipe

Ingredients;
Hard boiled eggs
Butter
Raw eggs
Salt
Pepper
Cayenne
Curry powder
Grated cheese

Instructions:

Slice some hard-boiled eggs and place in a well-buttered baking-dish. Cover with well-beaten raw eggs; sprinkle with salt, pepper, cayenne and curry-powder, a few bits of butter and some grated cheese. Let bake in a moderate oven until done.


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Egg Florentine Recipe

Ingredients:
1 batch creamed spinach (see below)
4 eggs

Creamed Spinach: 10 oz. frozen, chopped spinach, thawed
1/4 cup heavy cream
1/4 cup grated parmesan cheese
1 clove garlic, crushed

Instructions:

Make creamed spinach according to directions (below) . After you’ve stirred in the cream, spread the spinach on the bottom of your skillet in an even layer.

Using the back of a spoon, make four evenly spaced hollows in the spinach, and break an egg into each one. Turn the burner to low, and cover the skillet.

Cook until the eggs are done (about 5 minutes). Divide into four sections with a spatula to make serving easier.

Makes 2 generous servings.

Creamed Spinach: Put all the ingredients in a heavy-bottomed saucepan over medium-low-heat, and simmer for 7 to 8 minutes.

Makes 3 servings, for use with Eggs Florentine.


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Eggs with Oysters Recipe

Ingredients:
2 eggs
12 oysters
1 tablespoon oyster liquor
1 teaspoon chopped parsley
Pepper
Salt

Instructions:

Cut the oysters in four pieces.

Beat up the eggs, add the oyster liquor, parsley, pepper and salt.

Mix all together, pour into well buttered dish and bake about 10 minutes.

Serves four.


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Scrambled Eggs with Sausage Recipe

Ingredients:
4 small sausages
3 eggs
1/4 teaspoon salt
1/3 cup water

Instructions:

Cut sausages in half-inch bias pieces and cook in a frying pan until brown; beat eggs until light, add salt and water, pour over sausages and scramble until firm.


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Eggs with Spinach a la Martin Recipe

Ingredients:
Chopped & seasoned spinach
3 eggs
1/3 teaspoon salt
1 tablespoon red pepper
1 tablespoon green pepper
1 tablespoon cooked ham

Instructions:

Cover the center of a platter with finely chopped and seasoned cooked spinach.

Beat three eggs slightly, add three tablespoons hot water, one-third teaspoon salt, one tablespoon, each, red and green pepper cut in strips, and one tablespoon cooked ham cut in very small pieces.

Heat Omelet pan, put in one and one-half tablespoons olive oil, and as soon as heated pour in mixture. Cook same as French Omelet and turn on to spinach. Garnish with parsley.


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Eggs a la Suisse Recipe

Ingredients:
4 eggs
Salt
Pepper
1/2 cup cream
1 tablespoon butter
Cayenne
2 tablespoons grated cheese

Instructions:

Heat a small omelet pan, put in butter, and when melted, add cream. Slip in the eggs one at a time, sprinkle with salt, pepper, and a few grains of cayenne. When whites are nearly firm, sprinkle with cheese. Finish cooking, and serve.


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French Cheese Omelet Recipe

Ingredients:
4 eggs, slightly beaten
1/8 teaspoon pepper
1/2 teaspoon salt
1/2 cup hot water
1/2 cup grated cheese

Instructions:

Mix in order above, pour into a got greased omelet pan; as mixture thickens, pick up with a fork, letting the uncooked part take the place of the cooked; when firm, fold and serve on a hot platter.


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Columbus Eggs Recipe

Ingredients:
12 hard boiled eggs
Cold ham, or smoked tongue
Cream or butter
Powdered nutmeg

Instructions:

Take twelve hard-boiled eggs. Peel off the shells, and cut the eggs into equal halves; cutting off also a little piece from each of the ends to enable them to stand alone, in the form of cups.

Chop the yolks, and mix cold ham or smoked tongue, minced as finely as possible. Moisten the mixture with cream, (or a little fresh butter,) and season it with powdered nutmeg.

Fill the cups or empty whites of the eggs, (being careful not to break them;) pressing the mixture down, and smoothing it nicely. Arrange them on a dish; putting two halves close together, and standing them upright, so as to look like whole eggs.


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Corned Beef Omelette Recipe

Ingredients:
8 large eggs
1 cup heavy cream
1/2 teaspoon Lawry’s Seasoned salt
1 3-ounce package thinly sliced corned beef
1 cup grated mozzarella cheese
1 tablespoon green onion – chopped

Instructions:

Preheat oven to 325 degrees.

Beat eggs, cream and seasoned salt together. Tear corned beef into small pieces and add to egg mixture. Stir in cheese and onion.

Pour into greased baking dish (8x8x2 inches works great). Bake uncovered 45 minutes or until omelet is set and top is golden brown.

4 servings.


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Egg Bake Recipe

Ingredients:
8 eggs
1/4 cup whipping cream
Salt & pepper to taste
1/2 pound pork sausage (no carb)
or half a pound crisp bacon
1/2 cup cheddar cheese
4 Tbsp cream cheese

Instructions:

Fry pork sausage into small chunks, or make crisp bacon.

Beat together eggs and cream along with salt and pepper.

Mix sausage (or bacon) and both cheeses into egg mixture.

Pour into greased casserole dish and bake at 350 degrees for 45 minutes.

Makes 4 servings.


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