Recipes Included On This Page Eggs Stuffed with Ham and Herbs Emeril's Chili Over Crispy Potatoes and Crumbled Blue Cheese Emeril's Mayonnaise Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Eggs Stuffed with Ham and Herbs Recipe By : SUPER COOKERY Serving Size : 2 Preparation Time :1:00 Categories : Volume 2-12, Dec. '99 Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Eggs -- Hard Boiled 2 Ounces Cooked Ham -- Finely Chopped 1/2 Cup Butter 1 Tablespoon Chives -- Finely Chopped 2 Teaspoons Fresh Thyme -- Finely Chopped or 1 Teaspoon Dried Thyme 1 Teaspoon Worcestershire sauce 2 Eggs 1/2 Teaspoon Salt 1/4 Teaspoon Freshly Ground Black Pepper 4 Tablespoons Dry White Bread Crumbs Cut the eggs in half, lengthwise. Remove the yolks and place them in a medium sized mixing bowl. Set the whites aside. Add the ham, half of the butter, the chives, thyme, Worcestershire sauce, one egg, salt and pepper. With a wooden spoon, cream the mixture thoroughly until it is well blended and smooth. Spoon the mixture into the egg white halves. Sandwich the halves together to form a whole egg. The halves should not fit tightly together. In a small bowl, lightly beat the second egg with a fork. Roll the stuffed eggs in the beaten egg and then in the bread crumbs. In a medium sized frying pan, melt the remaining butter over moderate heat. When the foam subsides, place the stuffed eggs in the pan and fry them, turning occasionally, for 5 minutes, or until they are golden brown all over. With a slotted spoon, carefully transfer the stuffed eggs from the pan to a warmed serving dish. Serve at once. Posted on FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - NOTES : Hard boiled eggs stuffed with a delicious ham and herb mixture and then fried, Eggs Stuffed with Ham and Herbs may be served with a thick tomato and onion sauce for a superbly sustaining family lunch or supper. * Exported from MasterCook * Emeril's Chili Over Crispy Potatoes and Crumbled Blue Cheese Recipe By : Emeril Lagasse Serving Size : 8 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons Vegetable Oil 2 Cups Yellow Onion -- Chopped 2 Teaspoons Salt 1/2 Teaspoon Cayenne 2 Pounds Beef Bottom Round Roast -- cut in 1/2" cubes 1/2 Cup Tomato Paste 1 28 Ounce Can , Whole Tomatoes and Juice 2 Cups Beef Broth 2 Tablespoons Garlic -- Chopped 1 Tablespoon Chili Powder 2 Teaspoons Ground Cumin 2 Teaspoons Dried Oregano 1/2 Teaspoon Red Pepper Flakes 1 Cup Dried White Beans -- Cooked until tender 2 1/2 Pounds New Potatoes -- Washed and Thinly Sliced 1/2 Pound Maytag Blue Cheese -- Crumbled 1 Tablespoon Fresh Parsley Leaves -- Chopped In a large, heavy pot, heat the vegetable oil over medium-high heat. Add the onions, season with 1 teaspoon of salt and the cayenne, and cook, stirring, until they are wilted and golden, about 4 minutes. Season the meat with the remaining 1 teaspoon salt and add to the pot. Cook, stirring, until the beef is browned evenly on all sides, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the tomatoes, beef broth, garlic, chili powder, cumin, oregano, red pepper flakes, and beans. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beef is tender, about 2 hours. Skim off the fat that rises to the surface. Preheat the fryer to 360°F. Fry the potatoes in batches until golden brown, about 4 to 5 minutes. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the potatoes over the bottom of each serving bowl. Ladle the chili over the potatoes. Sprinkle the cheese over the top. Garnish with parsley. Posted on FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Emeril's Mayonnaise Recipe By : EMERIL'S TV DINNERS Serving Size : 1 Preparation Time :0:30 Categories : Volume 2-12, Dec. '99 Condiments/Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Large Egg 1 Tablespoon Dijon Mustard 2 Tablespoons Fresh Lemon Juice 2 Cups Olive Oil Salt and Pepper to taste In a food processor or blender, blend the egg, mustard, and lemon juice together for 20 seconds. With the machine running, slowly pour in the oil through the feed tube. The mixture will thicken. Season with salt and pepper and pulse once or twice to blend. Store in an airtight container in the refrigerator. Best if used within 24 hours. Posted on FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - NOTES : Makes about 2 1/4 cups.