Friday, December 28, 2007

Microwave Cooking - Fast, Healthy yet Yummy Recipes

Microwave Cooking

* The advantage of a microwave cooking is that it is a clean and efficient way to cook and you can serve it in the same bowl you cooked it in!

* When you cook food using a microwave, the most important thing is to make sure the food is cooked thoroughly to destroy any food poisoning bacteria that may be present.

* Foods that you can cook in the microwave include rice, pasta, meats, fish, poultry, vegetables, potatoes and any pre-cooked microwave meals. Fruits and vegetables in fact, retain more nutritional value because less water and a shorter cooking time is needed.

Tips to make the most of your Microwave Oven

1. Covering most foods will speed up cooking.

2. Use round or oval dishes, instead of square or rectangle, for more even cooking.

3. If you are cooking two foods at the same time, choose foods that take about the same amount of time to cook.

4. Heating continues after food is removed from the microwave oven, so allow time for this additional cooking.

5. Arrange chicken pieces so that the thicker, meatier portions are toward the outside of the dish and the thin, bony parts are toward the center.

6. Foods containing sugar and fats cook faster.

7. Stir or rotate food midway through microwaving to eliminate cold spots where harmful bacteria can survive, and for more even cooking.

8. To cook your meal more evenly, cut food so that pieces are about the same size.

9. Always undercook--if more time is needed, you can always add another minute or two.

10. Microwave cooking increases the flavour of herbs and spices. Therefore, make sure to reduce half the amount of spices specified for conventional cooking.



1 kg mutton (boneless cubes)
6 cardamoms
1 bay-leaf
5/6 cup oil
2g saffron
3tbsp. Garlic paste
1 boiled egg
4 cinnamon
8 cloves
1/2 cup yoghurt
1/2 tsp black pepper
3tbsp. Ginger paste
3 tbsp. Green chilli paste
Salt to taste

Heat oil, add cinnamon, cardamom, cloves and bay leaf.

When brown put ginger, garlic, green chilli paste.

Saute for a few minutes and add yoghurt and mutton cubes.

Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes.

When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve.

To serve garnish with quartered boiled egg and mint.

A squeeze of lemon juice will greatly enhance the taste.

Cajun Baked Fish

Be careful not to overcook fish, as it will become very tough. Meat, poultry, vegetables and fruit cook in approximately 6 minutes per pound, but fish and seafood take only 3-4 minutes per pound. Orange Roughy or other mild white fish are good substitutes for the catfish in this dish.

1 lb. catfish filets
1/4 cup mayonnaise
1/4 teaspoon crushed red pepper
1/2 teaspoon ground cumin
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 cup crushed cracker


Mix mayonnaise and spices.

Coat fish on both sides with mayonnaise mixture and roll in cracker crumbs.

Arrange fish on microwave rack or in casserole, thickest portions to the outside.
Microwave on High power (100%) for 3-4 minutes.
Let stand a few seconds and check for doneness. Fish will flake easily when done.


Chocolate Scotch Bars


1/2 cup margarine
2/3 cup packed brown sugar
2 cups quick cooking rolled oats
1/2 cup chopped nuts or coconut
1 teaspoon vanilla


1/2 cup chocolate chips
1/4 cup peanut butter


Melt margarine and blend in sugar and stir in remaining ingredients.

Spread into greased 8” x 8” baking dish, or round dish of same capacity.

Cook for 3-8 minutes at 70% until bubbly all over.

Cool for 1-2 minutes and sprinkle with chips.

Place small drops of peanut butter on chips.

When chocolate and peanut butter begins to melt, spread, marbleizing slightly, to frost.

Allow frosting to partially set before cutting into pieces.


Microwave Raspberry Cake

1/2 cup butter
2/3 cup granulated sugar
1/2 cup seedless raspberry preserves
1/4 cup sour cream
2 eggs
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt


Cream butter and sugar in large bowl.Mix in preserves. Blend well. Add sour cream and eggs. Beat well. Blend together flour, baking soda, cinnamon and salt. Add gradually to first mixture, beating well.

Pour batter into greased 8-inch round microwave-safe dish. Microwave on full power for 4 to 5 minutes or until top springs back when pressed with finger.

Cool. Frost with Raspberry Frosting.

Raspberry Frosting

2 tablespoons butter 2 cups powdered sugar, divided 1 teaspoon vanilla extract 1/4 cup seedless raspberry preserves

Combine butter, 1 cup powdered sugar, vanilla extract and preserves. Blend well. Add remaining 1 cup powdered sugar and stir until smooth. Spread on cake.

Saturday, December 22, 2007

Lets get Nutty - Add some nuts into your life

Nutty Facts

Nuts are seeds that are covered with a hard shell. Most are the seeds of trees, but the seeds of a few other plants that are not strictly nuts will also be considered here as they can be conveniently classified with nuts for culinary purposes.

Nuts can be used in many ways. Whole, flaked and ground nuts and nut butters are widely available. A classic vegetarian savoury is nut roast and many vegetarian cook books give a recipe for one, which can be endlessly varied with different herbs and flavourings and different combinations of nuts and cereals. Nuts can be added to sweet dishes, cakes and biscuits, and nut butters can be added to soups and stews to thicken them.


Nuts in general are very nutritious, providing protein and many essential vitamins, such as A and E, minerals, such as phosphorous and potassium, and fibre. Nuts are also high in carbohydrate and oils, so shouldn't be eaten in excess.
Whereas pulses all belong to the legume group of plants, nuts come from a variety of different plant groups, so the nutritional content is more varied too. A brief description of individual varieties is given below, together with the main nutrients they contain.


Nuts should be stored in cool, dry conditions in airtight containers away from the light. Because of their high fat content, many of them benefit from storage in the fridge or freezer to deter rancidity.

Varieties Availabe

Almonds - Almond oil is used for flavouring and for skin care preparations and is extracted from the kernel of the Bitter Almond. The Sweet Almond is grown for nuts for eating.

Brazils - Brazils are high in fat, which causes them to go rancid very quickly, and protein.

Candle nut - A hard oily nut used to flavor and thicken Indonesian and Malaysian curries. The name arises because the nuts, when threaded on the mid-rib of a palm leaf, are used as a primitive candle. Similar in size and shape to a macadamia. Do not eat raw. Store in the fridge.

Cashews - The nut grows in a curious way on the tree, hanging below a fleshy, apple-like fruit.

Chestnuts - The nuts can be used in soups, fritters, porridges, stuffings and stews, as well as being roasted or boiled whole. Available fresh (in autumn), dried, canned - whole or pureed, or ground into flour. Dried chestnuts need soaking for at least 1-2 hours and boiling for 45-60 minutes, fresh need boiling for 40 minutes before being peeled. Preserved in syrup they become the famous delicacy, Marron-glace. High in starch, but low in protein and fats.

Chironji nuts - Small brownish nuts that looks like a little large sunflower seeds, sometimes ground with other nuts, such as almonds and cashew. White poppy seeds is sometimes added to enrich some dishes. The flavor is similar to that of hazelnuts. Almonds and hazelnuts are good substitutes.

Coconuts - Unripe nuts contain coconut milk. The nutmeat can be eaten fresh or dried (desiccated or flaked coconut) and is also available in blocks of creamed coconut. A valuable oil is also extracted from the nut meat and used for cooking (although it is very high in saturated fat), margarines, soaps and detergents.

Hazels - Used in sweet and savoury dishes, they are available whole, ground and flaked, or made into oil and nut butter. They are lower in fat than most other nuts.

Litchi nuts - A sweet, white fruit about 2.5 cm (1 in) in diameter. It has a dark red hull which must be removed before eating. Also comes canned and dried. Use as a garnish or as a fruit.

Macadamia Nuts - Notoriously difficult to extract from their shells, they are expensive but have a delicious creamy flavour and crunchy texture. Low in carbohydrate, but quite high in fat.

Peanuts - Also known as groundnuts or monkey nuts, peanuts are actually legumes. It gets its name groundnut because as the pods ripen, they are actually forced underground. Peanuts are high in protein and contain 40-50% oil. The oil is used in cooking, as salad oil, in margarines and the residue is fed to animals. Whole peanuts can be eaten raw or roasted or made into peanut butter (look out for brands which do not contain hydrogenated oils, which are highly saturated).

Pecans - It is used extensively in ice cream, cakes, nut bread and confectionery. The flavour is rather like a mild, sweet walnut.

Pine Nuts - They are very difficult to harvest, hence their cost. They are vital for pesto sauce, and are delicious lightly toasted. They become rancid very easily and should be stored in the fridge or freezer.

Pistachios - The kernels are green and are prized as much for their ornamental colour as for their flavour. Also sold roasted and salted in their shells. They are more expensive than most other nuts.

Walnuts - It is grown for timber as well as its nuts. Walnut oil has been used for centuries in the preparation of artists paints. High in fat, they go rancid very quickly and should be stored in the fridge or freezer.


Pumpkin - Can be eaten raw or cooked in both sweet or savoury dishes. Delicious toasted and sprinkled, while hot, with soya sauce and served on salads. They are rich in protein, iron, zinc and phosphorous.

Sesame - An oil is extracted from the seed and used for cooking, salad oil and margarines. It is also available as toasted sesame oil for oriental cooking. The whole seeds can also be eaten and are most often seen as a decoration on cakes, confectionery etc. Sesame seed paste, tahini, is used in many dishes e.g. hummus. Halva, a sweet made from sesame seeds is often found in health food shops. A good source of protein and calcium.

Sunflower - The oil extracted from its seeds is used in margarine, varnishes and soaps but the seeds can be eaten whole, raw or cooked. They can be added to breads and cakes or sprinkled over salad or breakfast cereals. A good source of potassium and phosphorous.

Now for some Nutty Recipes!

Nut Masala Recipe


2 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon cardamon seeds
1 tablespoon poppy seeds
1 teaspoon black peppercorns
2 garlic cloves, crushed
1 inch piece fresh gingerroot, grated
2 oz blanched almonds or unsalted cashew; nuts, chopped
1/4 cup boiling water


Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10 minutes, until golden brown, stirring constantly. Add garlic and gingerroot and cook 2 minutes more, then cool.

Put spice mixture in a blender or food processor fitted with the metal blade. Add almonds or cashew nuts and water; grind to a smooth paste. Cover tightly and keep in a cool place for up to 1 month.

Mixed Nuts Katli

25 g cashew nuts
25 g pecans
25 g almonds
25 g pistachios
1 can condensed milk
1 teaspoon cornflour
1 teaspoon rose essence
1 teaspoon ghee

Soak all the nuts separately in warm water for 3-4 hours.
Drain and grind them together into a very fine paste using very little water if needed.
Grease a marble or wooden surface with ghee.
Mix together the condensed milk and nuts paste.
Cook in a pan on medium flame.
When the mixture thickens, reduce the flame.
Keep stirring till the mixture leaves the sides of the pan.
Sprinkle cornflour.
Stir well.
Remove from the fire immediately.
Mix in the rosewater and turn it onto the greased marble or wooden surface.
Roll thinly with a greased roller.
Spread the silver sheet (silver warakh) over if desired and cut into diamond shaped katlis.
Serve and enjoy!

Date and Nuts Delight

30 dates
1 cup rice
1 tablespoon butter
15 cashews
15 pistachios

Remove stones from dates.
Mash up the"stone-less" dates.
Wash rice and soak for 5 minutes.
Drain well.
Roast rice in a heavy bottomed pan.
Then, powder the roasted rice in a grinder/blender.
Mix this powder with the date fruits.
Warm butter in a frying pan.
Add butter to the powder-date mixture.
Grease your palms with a little butter to avoid sticking of the mixture.
Mix well.
Make small balls out of the mixture.
Decorate each ball with cashews and pistas.
Serve with tea.

Cajun Cocktail Nuts recipe

1/2 cup butter or margarine, melted
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
2 to 3 dashes hot pepper sauce
1 pound unsalted peanuts
1 pound raw cashews
2 pounds unsalted, raw pecan halves
Garlic salt
Black pepper

Heat oven to 275 degrees F. Mix butter, Worcestershire, chili powder and pepper sauce in glass measuring cup.

Combine nuts in large roasting pan and drizzle with butter mixture, stirring to coat. Bake 45 minutes, stirring every 15 minutes. Spread out on paper towels (labeled for use with food) to dry. Season with garlic salt and black pepper.

Sunday, December 9, 2007

What's cooking HONEY

Honey is another miracle of the nature. Its has so many medicinal properties (and yet doesn't taste yucky). Honey should be introduced into our healthy lifestyles.

First lets look at - What is honey?

Honey is made up from fructose, glucose, water and other sugars. It also contains many enzymes, vitamins, minerals and amino acids that our body needs. Honey contains many antioxidants that are used by the body to eliminate free radicals - molecules which zip around in healthy cells and have the potential to damage them. Honey therefore makes a good alternative to sugar in food and drink. Care must be taken though, as honey does contain lots of sugars and it must be eaten in moderation. Sugars should not generally represent more than 10 percent of your total calorie intake.

How honey can heal
Research being carried out around the world suggests that honey helps in the healing and sterilising of wounds and ulcers, in the growth of new skin, and, has many antimicrobial and antibacterial properties. The reason for this is the unique combination of properties that honey has.

As Medicine:

One to two tsps full of honey in a glass of hot milk is said to be a good sedative.

For children the use of honey as a general tonic has been known from time immemorial.The reason being that honey acts as a disinfectant and an antiseptic.So a judicious internal administration of honey would render the digestive system aseptic and disease-causing germs would fail to thrive.

Honey is good for sore throats,coughs and colds.An age-old cough mixture still used in many homes consists of honey and limejuice in equal parts.

Honey is also reputed to be a good stimulant for a weak heart.

As far as constipation is concerned,honey is a very popular laxative.

Now for some HONEY recipes. YUM YUM (Got the recipes from National HONEY Board)

Curried Chicken Wings- Makes 13 servings -

1 cup honey

2/3 cup Dijon mustard

2 Tablespoons butter or margarine

4 teaspoons curry powder

2-1/2 lbs. chicken wings

In a small saucepan, combine honey, mustard, butter and curry powder; cook and stir over medium heat until blended. Arrange chicken in a 13x9x2-inch baking dish; drizzle with honey mixture. Cover with foil and bake at 350° F for 30 minutes. Remove foil and bake 30 minutes longer; turn after 15 minutes.

Honey Roasted Nuts - Makes 3 cups -


3 cups nuts

1/2 cup honey

2 Tablespoons butter or margarine

1/2 teaspoon grated orange peel

1/2 teaspoon ground cinnamon


Combine all ingredients; mix well. Microwave at HIGH (100%) in 600 to 700 watt microwave oven 4 to 7 minutes or until nuts are toasted, stirring halfway through cooking time. Spread nuts on foil to cool.

Honey-Glazed Sweet Potatoes - Makes 4 servings


2 lbs. sweet potatoes or yams

2/3 cup orange juice

1/3 cup honey

1 Tablespoon cornstarch

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 Tablespoon butter or margarine


Wash and pierce potatoes or yams. Place on a piece of heavy-duty foil and bake at 375°F for 40 to 50 minutes until just tender. Cool, peel and cut into 1-1/2 inch pieces. Spray 8x8-inch baking dish with nonstick cooking spray. Place cooked potatoes or yams in dish; set aside. In small pan, combine orange juice, honey, cornstarch, ginger, nutmeg and salt. Stir until smooth. Cook over medium-high heat stirring until thick and mixture begins to boil. Stir and cook for one minute. Remove from heat and stir in butter. Pour over potatoes or yams stirring to coat. Bake at 350°F for 25 to 30 minutes until hot and potatoes are tender.

Pear Cheese Tarts with Honey and Hazelnuts- Makes 18 tarts -


1 box (17.3 oz.) frozen puff pastry

1 pear, cored and quartered

1 lemon, zested and juiced

1/2 cup + 2 Tablespoons Sage honey, divided

8 oz. cream cheese

2 Tablespoons all-purpose flour

2 eggs

1/2 cup chopped hazelnuts

Baking spray


Remove puff pastry from freezer 30 minutes before using. Preheat oven to 400°F.

Cut pear into thin slices. In small bowl, combine pear, 1 Tablespoon lemon juice and 1 Tablespoon honey. Reserve another 1 Tablespoon honey in a small heatproof bowl.

Use a mixer to beat the cream cheese until smooth. Scrape down the sides and add the honey, flour and lemon zest. Mix until smooth. Add the eggs, scrape down the sides again and mix until very smooth.

Cut half of the pastry sheets into 9 squares. Spray a muffin tin with baking spray. Carefully fit 1 square into each muffin cup. Fill each cup with 2 Tablespoons cheese mixture. Cut pear slices to fit muffin tin. Fan 3 or 4 slices of pear over each cup and sprinkle with 1 teaspoon hazelnuts. Freeze 10 to 15 minutes to firm pastry.

Bake cold tarts until pastry is lightly browned and cheese is puffed, about 20 minutes. Cut 9 more pastry squares and repeat filling and baking. Microwave reserved honey 5 seconds on High and drizzle tarts with warm honey.

Let tarts sit 10 to 15 minutes before serving or refrigerate and reheat in a 350°F oven for 10 minutes.

Tortilla Crisps with Honey Dip - Makes 6 servings -


1/2 cup honey

2 Tablespoons butter or margarine

1 small cinnamon stick

1 piece (1-1/2 x 1/2-inch) orange peel

6 (6-inch) flour tortillas

Vegetable oil


Combine honey, butter, cinnamon stick and orange peel. Cook over low heat at least 10 minutes. Remove cinnamon stick and peel before serving. Cut each tortilla into six wedges. Deep-fry tortillas, smooth-side up, at 375°F about 30 seconds. Turn and deep-fry 30 seconds longer or until golden brown. Tortillas should puff as soon as they are put in hot oil. Remove from oil to paper towel-lined tray. Serve crisp tortilla with honey dip or spoon dip over chips.

Oven Method: Brush both sides of whole tortillas with vegetable oil. Cut into wedges before baking, if desired. Place on baking sheet and bake at 325°F about 12 minutes or until crisp and browned but not hard.

Apricot Honey Bread- Makes 12 servings -


3 cups whole wheat flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1-1/4 cups 2% low-fat milk

1 cup honey

1 egg, slightly beaten

2 Tablespoons vegetable oil

1 cup chopped dried apricots

1/2 cup sunflower seeds, chopped walnuts or chopped almonds

1/2 cup raisins


Combine dry ingredients in large bowl. Combine milk, honey, egg and oil in separate large bowl. Pour milk mixture over dry ingredients and stir until just moistened. Gently fold in apricots, sunflower seeds and raisins. Pour into greased 9 x 5 x 13-inch loaf pan. Bake at 350°F for 55 to 60 minutes or until wooden pick inserted near center comes out clean.

Apple Honey Tart- Makes 4 servings -


1 (17-1/4 oz.) puff pastry dough

1 egg, well beaten

1 cup white zinfandel wine*

1/2 cup honey

1 stick (3-inch) cinnamon

3 whole cloves

1 slice (1/4-inch) fresh ginger root

3 medium apples, pared, cored and sliced

Whipped cream or low-fat dairy sour cream


Cut two 5-inch hearts out of puff pastry. Cut 1/2-inch wide strips of pastry from remaining dough. Brush edges of hearts with beaten egg. Twist and line edges of hearts with dough strips, joining ends of strips with egg mixture as necessary. Bake according to package directions. When golden and baked, remove or push down puffy centers of hearts to allow space for apple filling. Bring wine, honey and spices to boil in 9- to 10-inch skillet; reduce heat, cover and simmer 10 to 15 minutes. Add apples in one layer, return mixture to boil and simmer 10 to 15 minutes or until apples are tender. Carefully remove slices from liquid and drain thoroughly. Reduce liquid until syrupy; cool. Brush bottom of crust with syrup; arrange poached apples over syrup. Serve with dollops of whipped or sour cream.

*If desired, apple juice may be substituted for wine.

Apricot Honey Oat Bar Cookies- Makes 8 servings -


1-1/2 cups old-fashioned rolled oats, uncooked

1/2 cup finely chopped dried apricots

1/2 cup honey

1/4 cup nonfat plain yogurt

2 egg whites

2 Tablespoons wheat germ

2 Tablespoons all-purpose flour

3 Tablespoons butter or margarine, melted

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla

1/4 teaspoon salt


Spray 8-inch square baking pan with nonstick cooking spray. Combine all ingredients in large bowl; mix well. Spread mixture evenly into prepared pan. Bake at 325°F about 25 minutes or until center is firm and edges are lightly browned. Cool and cut into 2-inch squares.

Saturday, December 1, 2007

How to cook eggs - delicious egg dishes

This article is part of How2Blogger’s Super Sexy Holiday ‘How To’ Contest which you can see at How2Blogger’s ‘How To’ site.

I came across a contest from which I found to be interesting and challenging.

So I'm going to detour from my Traditional Breakfast dishes to attempt a fun entry by dishing up different way to cook eggs.

1. Fully boiled eggs - Put water in a pan. Add an egg. Boil water for about 5 minutes.

2. Semi cooked eggs - Similar to above only take out the egg in 2-3 minutes. Crack the egg onto a bowl. Add salt, pepper or soya sauce or any combination as per your desire.

3. Sunny side up. Heat pan and add a table spoon of oil(Do choose a low calorie oil scuh as canola oil as there is enough fats in the eggs.) Once the pan is well heated crack an egg. Transfer to a plate once the egg is cooked.

Now for the serious cooks

4. Harvest Omelet

1/4 cup diced fresh pears
• 1 tablespoon shredded Swiss cheese
• 1 teaspoon diced green onions with tops
• 1/4 teaspoon nutmeg
• 2 eggs
• 2 tablespoons water
• 1 teaspoon butter or margarine

Combine pears, cheese, onions and nutmeg. Set aside.

In small bowl, beat together eggs and water until blended. In 7-to 10-inch omelet pan over medium heat, heat butter until just hot enough to sizzle a drop of water.

Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan sur- face, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, fill with pear mixture. With pancake turner, fold omelet in half. Invert or slide onto plate.

5. Cuban Eggs

8 hard-cooked eggs
1 cup (4 oz.) shredded sharp
Cheddar cheese, divided
3 tablespoons non-fat milk
1/2 teaspoon salt, optional
Dash pepper
1/2 cup chopped onion
1/2 cup chopped sweet green pepper
1 tablespoon butter
2 cans (8 oz. each) no-salt-added tomato sauce
Hot cooked rice, optional
Parsley sprigs, optional

Preheat oven to 350ºF. Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in 1/2 cup of cheese, milk, salt, and pepper until well blended. Fill each white with one heaping tablespoon yolk mixture. Place in 8x8x2-inch baking dish.

In medium saucepan over medium heat, cook onion and pepper in butter until crisp-tender, about 3 minutes. Stir in tomato sauce and bring to boiling. Pour over eggs. Sprinkle with remaining cheese. Bake until hot and bubbly and cheese is melted, about 15 minutes. Serve over rice and garnish with parsley, if desired.

6. Herbed Popovers

• 3 eggs
• 1 cup non-fat or low-fat (1%) milk
• 2 tablespoons cooking oil or butter, melted
• 1 cup all-purpose flour
• 1/2 teaspoon salt, optional
• 1/2 teaspoon dill weed
• 1/2 teaspoon basil leaves, crushed
• 1/2 teaspoon thyme leaves, crushed
• Eggs Goldenrod*, optional

In small mixing bowl at medium speed, beat eggs until foamy. Beat in milk and butter. Add flour and seasonings. Beat at low speed until smooth, about 3 minutes. Fill spray coated or greased popover pan, muffin cups or 6-ounce custard cups half full.

Bake in preheated 425° F oven until brown and firm, about 35 to 40 minutes. For crisper popovers, prick side of each with wooden pick and bake about 3 to 6 minutes longer. Loosen edges with narrow spatula or knife, remove from pans and serve immediately as is or fill with Eggs Goldenrod.

* Eggs Goldenrod

(About 2 1/2 cups)

• 2 cups non-fat or low-fat (1%) milk
• 1/4 cup all-purpose flour

• 1/2 teaspoon garlic or onion salt
• Variation ingredients, optional

• 6 hard-cooked eggs

In covered jar or blender container, shake or blend together milk, flour and garlic salt until smooth. Pour into medium saucepan. Cook over medium-high heat, stirring constantly, until mixture boils and is smooth and thickened. Stir in variation ingredients, if desired. Remove from heat.

Separate egg yolks and whites. Chop whites and stir into sauce. Heat to serving temperature. Spoon into Popovers. Press yolks through a strainer or sieve. Sprinkle over Popovers.

Variation Ingredients: Choose one or a combination. After sauce has thickened, stir in:
• 1 jar (2 oz.) chopped pimiento, drained
• 1/4 cup chopped ripe olives

• 2 tablespoons drained bottled capers
• 3 tablespoons grated Parmesan cheese

7. Classic Cooked Egg Nog
• 6 eggs
• 1/4 cup sugar
• 1/4 teaspoon salt, optional
• 1 quart milk* divided
• 1 teaspoon vanilla
• Garnishes or Stir-Ins, optional

In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately.

*For faster preparation heat milk until very warm before stirring milk into eggs and sugar.

MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended. Set aside. In l -quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 5 to 6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above.


Choose 1 or several:

• Chocolate curls
• Maraschino cherries
• Cinnamon sticks
• Orange slices
• Extracts or flavorings
• Peppermint sticks or candy canes
• Flavored brandy or liqueur
• Plain brandy, rum or whiskey
• Fruit juice or nectar
• Sherbet or ice cream
• Ground nutmeg
• Whipping cream, whipped

8. Mayonnaise
2 egg yolks
• 2 tablespoons vinegar or lemon juice
• 2 tablespoons water
• 1 teaspoon sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• Dash pepper
• 1 cup cooking oil

In small saucepan, stir together egg yolks, vinegar, water, sugar, mustard, salt and pepper until thoroughly blended. Cook over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. Remove from heat. Let stand 4 minutes. Pour into blender container. Cover and blend at high speed. While blending, very slowly add oil. Blend until thick and smooth. Occasionally, turn off blender and scrape down sides of container with rubber spatula, if necessary. Cover and chill if not using immediately.

9. Basic Omelette

2 eggs
2 tbsp water
Salt and pepper, to taste
1 tbsp butter

Beat together eggs and water; season with salt and pepper.

Heat skillet over medium-high heat. Melt butter in skillet. Pour in egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions toward the centre. Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces.

When egg is almost set on surface but still looks moist, cover one half of the omelette with filling, to taste. Slip spatula under the unfilled side, fold the omelette in half and slide onto a warm plate.


Western Omelette: In 2 tbsp (30 mL) melted butter, cook 1/4 cup (50 mL) finely chopped ham, 2 tbsp (30 mL) chopped green pepper and 1 tbsp (15 mL) finely chopped onion until vegetables are tender but not browned. Pour in omelette mixture and cook as directed in Basic Omelette recipe.

Strawberry-Orange Omelette: Replace water in Basic Omelette recipe with orange juice. Cook as directed. Fill with 1/2 cup (125 mL) sliced fresh strawberries. Sprinkle omelette with icing sugar or garnish with a dollop of whipped cream.

Fine Herbs Omelette: To the Basic Omelette recipe, add 2 tbsp (30 mL) finely chopped parsley, 1 tsp (5 mL) finely chopped green onion, 1/2 tsp (2 mL) dried tarragon and 1/8 tsp (0.5 mL) finely chopped garlic. Cook as directed.

Serving Variations:

Egg Dog: When eggs are almost cooked on top, slide omelette onto plate. Place cheese cubes or strips in a line close to one end. Roll up, starting at end with cheese. Place cooked bacon strips and rolled omelette in hotdog bun.

Pita Eggwich: Place folded omelette inside a pita lined with mayonnaise. Stuff tomato slices and lettuce leaves into pita.

10. Curried Poached Eggs
1 1/2 tsp each ground coriander and curry powder
1/2 tsp each ground cumin, turmeric and salt
1/4 tsp ground pepper
4 eggs

In a medium saucepan, pour in enough water to have about 3 inches (8 cm). Stir in coriander, curry powder, cumin, turmeric, salt and pepper. Bring to a boil. Reduce heat to a gentle simmer. Break a cold egg into a small dish. Gently slip egg into water. Repeat with remaining eggs. Cook in barely simmering water for 3 to 5 minutes. Remove eggs with a slotted spoon and drain well. Serve immediately.


For poached eggs with a compact oval shape, use fresh eggs and add a few drops of vinegar to the water. To poach eggs, the water should simmer; rapid boiling will cause the egg to break up as it cooks.