The Best Creamed Eggs From The Good Housekeeping Cookbook Recipes

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CREAMED EGGS



Creamed Eggs image

All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!

Provided by JOYCEJJ111

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 3

Number Of Ingredients 6

6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
⅛ teaspoon ground white pepper, if desired
salt and pepper to taste

Steps:

  • Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
  • Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 12.4 g, Cholesterol 405.4 mg, Fat 20.9 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 10 g, Sodium 261.3 mg, Sugar 8.4 g

CREAM PUFFS OR ECLAIRS WITH VANILLA PASTRY CREAM



Cream Puffs or Eclairs With Vanilla Pastry Cream image

My husband is not a big fan of cake, so for his birthday each year, I make cream puffs for him. He loves these so much, I have to make sure he only eats one or two at a time so he doesn't make himself sick! There are several cream puff recipes out there, but this vanilla pastry cream is a bit different from the others and it's really wonderful. Prep time does not include 2 hours chilling of pastry cream. From the Good Housekeeping Illustrated Cookbook.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 16

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup flour
4 eggs
3/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
1 1/2 cups milk
6 egg yolks
1 1/2 teaspoons vanilla extract
1 1/2 cups heavy cream
2 semi-sweet chocolate baking squares
2 tablespoons butter
1 cup powdered sugar
3 tablespoons milk

Steps:

  • Make vanilla pastry cream:.
  • In 2 quart saucepan, combine sugar, flour and salt; stir in milk.
  • Over medium heat, cook, stirring until mixture thickens and boils, about 10 minutes.
  • Boil 1 minute.
  • In a small bowl with fork, beat 6 egg yolks slightly.
  • Beat small amount of heated milk mixture into yolks.
  • Slowly pour egg mixture back into milk mixture, stirring.
  • Cook over medium low heat, stirring till mixture thickens and coats spoon well, about 8 minutes (do not boil).
  • To check thickness, lift metal spoon from mixture and hold up 15 seconds - spoon should not show through mixture.
  • Remove from heat; stir in vanilla.
  • At this point I usually put this custard through a strainer to get out any lumpy cooked egg pieces.
  • Cover surface with plastic wrap, and chill well, about 2 hours.
  • When custard is cool, in a small bowl with mixer at medium speed, beat heavy/whipping cream till stiff peaks form.
  • With a rubber spatula, gently fold whipped cream into custard.
  • Puffs:.
  • Spray 1 or 2 large cookie sheets with nonstick spray. Heat oven to 375.
  • In 2 qt saucepan over medium heat, heat butter, water and salt till butter mixture boils.
  • Remove from heat.
  • Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves sides of pan.
  • Add eggs to the flour mixture, one at a time, beating well after each addition, till smooth.
  • Cool mixture slightly.
  • Using a large spoon and rubber spatula, drop batter onto cookie sheets int 12 large mounds, 3 inches apart, swirling the top of each.
  • (for eclairs, instead of mounds, spread the choux paste into 5" by 3/4" rectangles).
  • Bake 50 minutes (this is what the original recipe says - however, I NEVER bake them that long - more like 35 minutes - go by your own oven - if they're looking puffed and browned and dry, they're probably done).
  • At this point, remove from oven, cut a small slit in the side of each puff and return to the oven and bake for 10 minutes.
  • Turn off oven and let dry for 5-10 minutes (I don't usually do this and it doesn't seem to matter too much).
  • When puffs are cool, slice top off of each - there will probably be some webby looking soft dough inside - carefully pull this out to make it hollow.
  • Fill each shell with the chilled pastry cream.
  • Replace top and sprinkle with powdered sugar.
  • For Eclairs:.
  • Go through the same process, but top with semisweet chocolate glaze: In saucepan, melt 2 squares semisweet chocolate and 2 T butter, stirring constantly (or heat briefly in the microwave to melt) Stir in 1 cup powdered sugar and 3 T milk till smooth.

Nutrition Facts : Calories 416.8, Fat 27, SaturatedFat 15.8, Cholesterol 216, Sodium 238.5, Carbohydrate 38.3, Fiber 0.6, Sugar 25.1, Protein 6.7

OUR FAVORITE LASAGNA



Our Favorite Lasagna image

This recipe comes from the Good Housekeeping Illustrated Cookbook and it is the best lasagna recipe we have tried. I don't have any trouble finding the page in my cookbook because it has a few stains and looks worn compared to the other pages. The recipe doubles very easily, I use a 9x13x2-inch glass cake pan and it is always filled to the top. Definitely have to have some good crusty bread to sop up the bit of sauce that is left in the pan!

Provided by lauralie41

Categories     One Dish Meal

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb ground beef, I use ground round
1 small onion, diced
28 ounces tomatoes, I use petite diced
12 ounces tomato paste
1 tablespoon sugar
1 1/2 teaspoons salt, I usually omit this
1/2 teaspoon oregano leaves
1/2 teaspoon thyme leaves
1/2 teaspoon red pepper flakes
1/4 teaspoon garlic salt, I use garlic powder
1 bay leaf
14 lasagna noodles
2 eggs
15 ounces ricotta cheese
16 ounces mozzarella cheese, shredded

Steps:

  • In a dutch oven over high heat cook ground beef and onions until beef is browned and juices have evaporated. Add the tomatoes, tomato paste, sugar, salt, oregano leaves, thyme leaves, red pepper flakes, garlic salt, and bay leaf, heat mixture until boiling. Reduce heat and simmer, stirring occasionally, for 30 minutes.
  • Discard the bay leaf and spoon off any grease that has accumulated on top of the sauce. Set aside.
  • In another dutch oven boil water, add lasagna noodles, and cook until tender. Drain well in colander and set aside.
  • Preheat oven to 375°F In a 13x9-inch baking dish add half of the lasagna noodles layering as you go.
  • In a small bowl add ricotta cheese and eggs, beat well until combined. Spoon half of this mixture over the layered lasagna noodles and half of the meat sauce. Sprinkle half of the mozzarella cheese over this layer. Repeat layers and bake in oven for 45 minutes. Remove from oven and let stand 10 minutes before serving.

Nutrition Facts : Calories 824.4, Fat 40.8, SaturatedFat 21.3, Cholesterol 210.9, Sodium 1653.7, Carbohydrate 63.2, Fiber 6, Sugar 15.5, Protein 52

ULTIMATE CREAMED EGGS



Ultimate Creamed Eggs image

Make and share this Ultimate Creamed Eggs recipe from Food.com.

Provided by Ruby15

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 hard-boiled eggs, Chopped
4 hard-boiled eggs, Sliced
1/4 cup butter
1/4 cup flour
1/2 teaspoon dry mustard
1 1/2 cups half-and-half
1/4 teaspoon salt
1 dash fresh pepper
paprika or parsley

Steps:

  • Peel, chop and slice eggs.
  • In a heavy saucepan melt butter. Stir in flour, dry mustard, salt and pepper.
  • Add Milk (all at once). Cook and stir until mixture is bubbly and thick. Continue to cook about 2 minutes more.
  • Carefully stir in eggs, heat through.
  • Serve over buttered toast points.
  • Garnish with paprika or parsley.

Nutrition Facts : Calories 405.1, Fat 32.8, SaturatedFat 17.1, Cholesterol 488.1, Sodium 388.5, Carbohydrate 11.2, Fiber 0.3, Sugar 1.3, Protein 16.3

THE BEST CREAMED EGGS FROM THE GOOD HOUSEKEEPING COOKBOOK



The Best Creamed Eggs from the Good Housekeeping Cookbook image

Make and share this The Best Creamed Eggs from the Good Housekeeping Cookbook recipe from Food.com.

Provided by bethy0077

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

6 eggs
3 tablespoons butter
1 tablespoon minced onion
3 tablespoons flour
1/2 teaspoon salt
speck pepper
1 teaspoon Worcestershire sauce
2 cups milk
1 tablespoon snipped parsley
dried herbs
cheese (optional)

Steps:

  • Hard cook eggs. Then shell.
  • In pan, melt butter, add onion. Simmer until tender. Remove from heat. Stir in flour, salt, pepper, Worcestershire.
  • Slowly stir in milk. Stir until thickened. Add parsley & herbs. Cut eggs into slices, quarters, or halves. Fold into sauce. Heat.
  • Serve on top of english muffins.

Nutrition Facts : Calories 285.5, Fat 20.3, SaturatedFat 10.6, Cholesterol 319, Sodium 547.6, Carbohydrate 11.3, Fiber 0.2, Sugar 0.6, Protein 14.2

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