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Hard Boiled Eggs Recipe Ideas - Yahoo Recipe Search
Food52Hard Boiled Egg Ideas For Breakfast. I love eggs. It is one of the most versatile ingredients in the kitchen and I’ve enjoyed learning different recipes with it.Food.comMost people who taste this are surprised it contains 3 pounds of zucchini. This was Mom's most popular recipe EVER. The title is my idea. Mom called it Zucchini Casserole. Boring, yes, but it gets right to the point. Mom made this as long as I can remember, and we took it everywhere: potlucks, family reunions, picnics. There were NEVER any leftovers. Mom had quite a collection of zucchini recipes. She needed them. Dad planted zucchini annually - lots of plants in case some died out before maturing. None of them died. Ever. We weren't quite up to our ears in them, but they were just about up to our bellybuttons. We never tried to sell them - they were hard enough to GIVE away. Folks would look at us and say, "But what do I DO with it?" Mom had an idea. We could con folks into taking some squash by providing recipes. Guess who got the typing job? Me - the one who typed at 15 words per minute. Being my first major typing job, it was a bit sloppy, and I left out the part of this recipe that says, "cover with water, add salt & pepper to taste and boil just until tender" Ooops. Most experienced cooks would figure out the squash must be boiled first, because it says to drain and mash it. Our neighbor, Ellen, however, didn't cook from scratch too much. And when she did, she followed recipes exactly. After making this, she asked Mom why the squash was so hard after she baked it. She had tasted Mom's casserole, and wanted to try it herself. Fortunately, Ellen's the type who could laugh at herself, so she didn't mind when we just about fell over, roaring with laughter. Well, it was funny at the time. Do be sure to file this one away for that approaching day, when you answer your doorbell and find nothing there, but a lone sack of zucchini. Because now you know what do to with it.YummlyMore of an idea than a "recipe" per se, this salad puts summer produce to excellent use. Ripe tomato, corn, leek, and basil is called for here, but you can and should swap out (or embellish) these with other vegetables and herbs that are at their peak of flavor. This refreshing salad is a great starter; to make it into a main course, add canned tuna or beans, hard-boiled eggs, and/or olives.Food52With my one year blogiversary approaching in over a week, I find it fitting that I should share another skillet cornbread recipe. As I described in my inaugural post, Garlicky Shrimp and Spinach Cornbread, my whole passion for recipe development started when I was chosen to be a finalist in the National Cornbread Festival Cook-Off in South Pittsburg, Tennessee. From the moment the announcer said “Ladies, start your ovens†, I knew I was…well, you can read the rest of that story here: Garlicky Shrimp and Spinach Cornbread. But what I didn’t mention was that I actually sent in several recipes for the contest. And after I started blogging, I had intended to share them; but after a year, I somehow hadn’t managed to do it till now. That’s surprising to me, because they’re pretty darned tasty! For example: Savory Ham and Swiss Cornbread Bake–chunks of ham, sweet/grassy bites of asparagus, and hard boiled eggs, smothered with a swiss cheese sauce on a cornbread crust. Whoa, back up. Hard boiled eggs? Yeah, I got the idea from a casserole that my aunt always makes at Easter time, with asparagus, cheddar cheese, eggs and mushroom soup. The only problem with her version is that she uses canned asparagus. Can we say muuuuushy?!?! Her kids finally convinced her not to make it this year. I’m not sure why they didn’t convince her to just make it with fresh asparagus! Nonetheless, I felt like the dish had great potential to be converted into a skillet cornbread meal. Plus, it’s a great way to use up Easter leftovers. One disclaimer though: When I made this the first time, I put the sauce on the bottom and the everything else on top of it. The ham and asparagus fared okay, but the eggs? They were like chewing on pencil erasers. So I switched things up a bit and put the sauce on top. That way everything remained all cozy and moist underneath. But I kept the picture from the original batch, so that it’d be easy to see what’s inside. Therefore, if you make it, yours will not look the same — but it will taste fabulous!Food.comSpruced up from turkishcookbook.com. I hardboil eggs the same manner as the woman who posted this recipe on her site: "I love eggs cooked 'between soft boiled and hard boiled' so I only leave the eggs in the hot water for 4 minutes." I couldn't determine by looking at the photo posted on her site if she used Italian/flat leaf parsley or curly parsley for that reason I'll let you choose. If using sumac, omit the salt. A few Turkish olives garnished over the salad doesn't sound like a bad idea either.Food.comI like to make my own curry paste. This way I know that the compliments I get for my curries are entirely up to myself. The good thing is that the paste keeps for a couple of weeks in the fridge and can be frozen. The paste makes wonderful presents too. I give them away together with coconut milk, some kaffir lime leaves (I have my own plant), and some ideas how to use it. I also tell them that they can wrap whatever they won't use in tin foil and freeze. The recipe comes from Madhur Jaffrey's Curry Bible, a wonderful book. You will find coriander with roots in Asian stores, but don't worry if you can't find the roots, Madhur Jaffrey writes that you can use a small handful of the leaves instead. However, your paste then won't be as red as when using the roots. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs.
