Daisy Eggs D V O Recipes

Steps:

• Mix all ingredients together.
• Chill at least one hour and serve.

Steps:

• Preheat oven to 400°F.
• Cut 4" rounds from bread and place on non-stick baking sheet.
• Whip egg whites until stiff peaks form.
• Portion and mound beaten egg whites over bread rounds.
• Using the back of a spoon form a hollow in the center (top) of each mound.
• Place yolk of egg in the hollow. Bake in oven for about 10-15 minutes until yolk is set and white is lightly browned.
• Be careful not to overcook; the yolk should be firm.
• Remove from oven and place on serving dish.
• NOTE:.
• Use a packet of dried Hollandaise mix to make the sauce.
• Drizzle Hollandaise sauce over the top and garnish with a dash of paprika.
• Create a stem to your "daisy" with the parsley sprig, or chop parsley and sprinkle atop.
• Serve for breakfast or as a fancy side dish to accompany fresh poached fish.

Steps:

• To make the tomato sauce: Heat the olive oil over medium heat in a small saucepan. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Stir in the chili powder, cumin, and oregano. Cook, stirring, until fragrant, 1 to 2 minutes. Stir in the tomato sauce and season, to taste, with salt and pepper. Stir in the stock, bring to a boil, then adjust the heat so the sauce is simmering. Cook, stirring occasionally, until the sauce is lightly thickened, about 15 minutes.
• Set the rack about 4 inches from the broiler and preheat the broiler.
• Cook the chorizo in a medium skillet over medium heat, stirring occasionally, until fragrant, 3 to 4 minutes. Drain on paper towels and set aside
• Cut the avocados in half, remove the pit and peel the halves. Cut each half lengthwise into 6 thin slices. Toss together in a medium bowl with the lime juice. Divide the chorizo among 6 oven-proof, individual serving casseroles, about 5 1/ 2-inches wide by 1-inch deep. Cover the chorizo in each casserole with 4 thin slices of avocado.
• To cook the eggs: Spray a frying pan or griddle with the vegetable cooking spray and heat over medium heat. Add as many eggs as will fit without touching and cook until the underside of the eggs is set, about 1 minute. Reduce the heat to low and cook until the whites are completely set, about 3 minutes. Place 2 eggs on top of the avocado in each casserole. Repeat with the remaining eggs.
• Divide the tomato sauce among the 6 casseroles, topping the eggs with a thin, even layer of sauce. Sprinkle the cheese over the sauce, dividing it evenly. Broil just until the cheese melts, about 1 minute. Top each casserole with a teaspoon of crema and sprinkle the chopped cilantro over the cream. Pass the remaining crema separately.
• Cook's Notes: Crema Mexicana is a mildly acidic dairy product with a consistency that makes it perfect for drizzling over finished dishes. It is available in Latin markets and some supermarkets. If you cannot find it, substitute sour cream, thinned down with water.
• Oaxaca cheese is a mild string cheese from the state of Oaxaca in Mexico. It is available in Latin markets and some supermarkets. Whole milk mozzarella is the perfect substitute.

Steps:

• Dice the onion.
• Melt the butter, medium heat, in a very large frying pan or a chicken fryer.
• Dice the Spam (about 1/2" cubes).
• Saute the onion and the peppers until onions are soft.
• Add the spam to brown, stir every few minutes to get all sides. Add seasoning a little at a time while browning, every time you stir.
• While browning, scramble the eggs.
• When spam is browned, add the eggs to the pan. Stir regularly to promote even cooking of the eggs and thorough mixing of the ingredients.
• When about 2/3 done, add the cheese on top and cover the pan. Let the cheese melt as the eggs finish.
• Serve with Heinz 57 or Barbecue Sauce.

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
• Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
• Place a layer of cooked lasagna noodles evenly over the sauce.
• Cover the noodles with the chicken or turkey.
• Sprinkle with salt and pepper.
• Then top with HALF of the mushroom/onion mixture.
• Then HALF of the remaining Hollandaise sauce.
• Sprinkle with HALF of the basil and oregano.
• Top the spices with HALF of the mozzarella and Parmesan cheeses.
• Then top the cheeses with ALL of the asparagus.
• Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
• Bake uncovered for 35 minutes, or until bubbly.
• Let stand about 10-15 (or more) minutes before slicing.

Steps:

• Cut eggs in half lengthwise, remove yolks, and reserve whites.
• Mash yolks until smooth.
• Combine yolks, mayo, Worcestershire sauce, mustard, salt, pepper, and mix until smooth.
• Stir in onion, and pickle relish.
• Spoon mixture into center of egg whites.
• Sprinkle tops with paprika.

Steps:

• In heavy sauce pan melt butter.
• Stir in sugars, milk, and Karo syrup.
• Cook to a soft ball stage (227 -229°F). Remove from heat.
• Quickly stir in baking soda and vanilla. Pour over popcorn and mix with wooden spoon until evenly coated.
• Enjoy!