recipelink.com Chat Room Recipe Swap
08-01-2000 – 15 Recipes with the Main Ingredient Beginning with the Letter E
David,.HUB-UK (07:56:12) : Eggplant & Zucchini Gratin
12 medium eggplants, sliced ¼ inch thick
Coarse salt and freshly ground white pepper
All-purpose flour, for dredging
Olive oil, for frying
4 large zucchinis, sliced ¼ inch thick
3 cups traditional tomato sauce (recipe follows)
½ cup heavy cream
1 teaspoon Herbes de Provence, (I use Italian seasoning)
3 cups grated Gruyere, preferably French
Sprinkle eggplant with salt, and place in a colander to drain for 20 minutes. Pat dry.
Heat oven to 350°F. Line a baking sheet with paper towels. Set aside. Place flour in a shallow dish. Set aside.
Heat 2 inches of oil in a medium stockpot until very hot but not smoking. Working in batches to avoid crowding the pan, dredge eggplant slices in flour, and tap off excess. Place immediately in oil, and cook until golden brown, about 6 minutes. Repeat with zucchini slices.
Cover bottom of baking dish with about 1 cup sauce. Arrange eggplant in overlapping rows over sauce. Spread zucchini in an even layer over eggplant. Drizzle with ¼ cup cream. Sprinkle with pepper, ½ teaspoon Herbes de Provence, and 1½ cups cheese. Top with 1 cup sauce. Create a second layer of eggplant and zucchini. Drizzle with remaining ¼ cup cream, sprinkle with pepper and remaining ½ teaspoon Herbes de Provence, and top
with remaining cup of tomato sauce. Sprinkle with remaining 1½ cups cheese. Bake until bubbling and golden, about 30 minutes. The gratin can be made up to 1 day ahead and reheated in a 325° oven before serving.
Note:
When deep frying, always bring the ingredients to room temperature first.
Cold ingredients will lower the oil temperature, creating soggy results.
Serves 6 - 8
Kate,MO (05:11:54) : My Favorite Egg Salad for sandwiches
6 hard boiled eggs
1/3 cup mayonnaise
2 Tbs. sour cream
1/4 tsp. salt
1 Tbs. very finely chopped onion
1 Tbs. chopped fresh dill or 1/2 tsp. dried dill weed
Dash ground pepper
Combine eggs, mayonnaise, sour cream, salt, onion, dill, and pepper; mix well.
Tip: Sandwiches can be made in advance if covered with damp paper towels and refrigerated until serving time.
Kate,MO (05:05:03) : Eggs Benedict
4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened
1 To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
2 Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
3 Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
4 While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
5 Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately. Makes 4 servings
Kate,MO (04:56:47) :
Chicken and Sour Cream Enchiladas
Serves 4 people Est. preparation time: 20 minutes
Est. cooking time: 35 minutes
1 (16-oz.) container sour cream
2 cups shredded cooked chicken
8 ounces shredded Monterey jack cheese
1 (16-oz.) jar salsa
2 tablespoons fresh chopped cilantro
8 (8-inch) corn tortillas
Preheat oven to 350°F.
Mix together 1/2 of the sour cream, chicken, 1/2 of the cheese, 1/4 of the salsa and cilantro. Divide evenly between the tortillas. Roll up and place seam side down in a 13x9x2-inch baking dish. Top with remaining salsa and cheese; cover. Bake for 35 minutes or until cheese is melted and sauce is bubbling. Serve warm with remaining sour cream.
Kate,MO (04:43:37) :
Fried Egg and Salsa Sandwich
Makes 1 sandwich.
1 large or extra large egg
2 slices of hearty whole grain bread
1/4 cup medium hot salsa
1 leaf butter or Boston bibb lettuce
Spray the inside of a fry pan with cooking spray, or wipe it with a paper towel that you just touch to a little vegetable oil. If you're using a non-stick pan, you may not need to do this step. Crack the egg into the pan after preheating it over medium high heat. Cook the egg until firm on the bottom, then flip it carefully so as not to break the yolk and cook it on the other side. Place the egg on the bottom slice of bread, top with the salsa and the lettuce, then the top slice of bread. Add a little salt and pepper if desired.
Kelly~WA (12:09:46) : Eggplant Dip
Yield: 16 servings
1 medium Eggplant
3 medium Green onions; finely chopped
1 large Tomato; peeled & chopped
1 small Clove garlic; finely chopped
1/2 Stalk celery; finely chopped
1 tbsp Fresh lemon juice/vinegar
1 tbsp Vegetable oil
1/2 tsp Salt
1/4 tsp Freshly ground pepper
Eggplant dip is popular in many Mediterranean countries. In the West
it is often called poor man's caviar. It's good with raw vegetable
dippers or on crisp Melba toast.
Prick whole eggplant in several places with a fork. Place in a baking pan and bake in 400 F oven for 30 minutes. Cool, peel and chop finely. (A blender or food processor can be used but avoid
overprocessing. Dip is best when it has some crunch.)
Combine eggplant, onions, tomato, garlic and celery. Add lemon juice, vegetable oil, salt and freshly ground pepper. Cover tightly and refrigerate for several hours to blend flavors.
Kelly~WA (12:08:49) : Eggstremely Easy Eggs
12 eggs
3/4 to 1 pound bacon
One 8-ounce carton sour cream
1 cup shredded cheddar cheese
Dice and fry the bacon. Remove from grease and drain on paper towels to absorb extra grease.
Scramble the eggs with a little milk. Place a layer of eggs in the bottom of a casserole dish. Carefully
spread the sour cream on the eggs. Sprinkle fried bacon over the sour cream. Top with cheese.
Bake in a 350° oven for 25 to 30 minutes. This dish can be made the night before and baked in the
morning.
Serves 6. Quick and delicious!
Kelly~WA (12:08:26) : Egg and Bacon Casserole
1/4 cup butter or margarine
4 cups seasoned croutons
2 cups (8 ounces) shredded Cheddar
cheese
2 cups milk
8 eggs, beaten
1/2 teaspoon dry mustard
1 package (12 ounces) bacon, cooked
and crumbled
Place butter in an 11 x 7 x 2 inch baking dish. Place dish in microwave oven to melt, tilting to coat
dish. Pour croutons over butter; sprinkle cheese over croutons and set aside.
Combine milk, eggs, and mustard; mix well. Pour egg mixture over cheese, and sprinkle with bacon.
Bake at 325 degrees for 40 to 50 minutes or until set. Let casserole stand at room temperature for 5
to 10 minutes before serving.
Serves: 6 to 8
Kelly~WA (12:08:02) : Eel Soup
3 med. onions, quartered
1 tbsp. butter
1 tbsp. oil
1/2 eel, boned but not skinned, cut
into chunks
2 tbsp. flour
4 or 5 c. water
2 tsp. salt
6 corn peppers
1 tbsp. lemon balm, chopped
1/2 tsp. allspice
2 tbsp. parsley, chopped
1/2 tsp. tarragon, chopped
1 tsp. grated lemon peel
1 tbsp. capers, chopped
Toss the onions in the butter and oil until golden. Dust the eel pieces in the flour. Brown lightly in the fat. Add the water, salt and herbs and cook gently, uncovered, for 30 minutes. Remove eel pieces.
Reduce stock to thicken. Replace the eel rewarm and serve. (Can substitute sole for the eel.) Very rich. Sprinkle with parsley
Kelly~WA (12:07:20) : STUFFED EGGPLANTS
(4 servings)
4 large eggplants
7 tbsp. oil
10 oz. ground pork
10 oz. ground beef
3 egg yolks
1 tsp. garlic salt
3/4 tsp. black pepper
1 tbsp. breadcrumbs,
soft
5 tbsp. brandy
5 tbsp. cheese,
grated
Halve eggplants, lengthwise, place on
baking sheet, brush with oil, bake at 400 degrees for 30 minutes. Remove flesh, mix with all ingredients except cheese, fill eggplant shells. Sprinkle with cheese, bake 30 minutes. Serve with baked tomatoes.
Kelly~WA (12:06:46) : EGGPLANT & TOMATO BAKE
(4 servings)
2-3 eggplants
3 tsp. salt
1/4 cup flour
2/3 cup oil
2 onions, chopped
1 8 oz. can tomatoes
1 tsp. dried basil
1/2 tsp. oregano,
dried
1 tsp. sugar
1/4 tsp. black pepper
8 oz. mozzarella
cheese
1/4 cup parmesan
cheese
1/4 cup tomato paste
Slice eggplants into 1/2" slices; sprinkle
with 2 tsp. salt. Roll slices, moistened, in
flour. Fry slices in heated oil, in skillet
until brown on each side. Drain. Add
onions, tomatoes, remaining salt, tomato
paste, basil, oregano, sugar and pepper to
oil remaining in skillet and cook 10
minutes. Cool slightly, bend mixture or
push through strainer. Place half the
mixture in greased baking dish. Add a
layer of eggplant slices and a layer of
cheese slices. Top with remaining tomato
mixture and sprinkle top with cheese. Bake
at 400 degrees for 20 minutes.
Kelly~WA (12:06:15) : Eggplant Relish
1 large eggplant
2 Tbs. salt
1 cup onions, diced
1 cup celery, diced
3 tomatoes, peeled and diced
1/3 cup each black & green olives, sliced
1 Tbs. capers (or more to taste)
handful of toasted pine nuts
2 Tbs. red wine or balsamic vinegar
1 Tbs. olive oil (more if needed)
1/4 tsp thyme or basil
salt and pepper to taste
1.Cut eggplant horizontally into 3/4 inch thick slices. Sprinkle with salt and let sit for 1/2 hour.
Drain of liquid that has accumulated and pat dry; cut into small cubes.
2.Sauté eggplant in olive oil until barely golden.
3.Add onions, & celery and cook about 10 minutes; stir in herbs, salt & pepper.
4.Add tomatoes, olives, capers and sauté another 10 minutes over low heat. (Don't let the
mixture get mushy).
5.Remove from heat, and let cool. Stir in toasted pine nuts, vinegar and more olive oil if too dry.
Serve at room temperature with home made garlic crostini or crisp crackers.
Kelly~WA (12:05:52) : EGG CASSEROLE
Yield: 6 servings
12 Eggs
1 lb Sausage
1 can Cream Style Corn
Crumble and brown the sausage. Add cream style corn.
Add the dozen eggs. Stir this into bottom of the Dutch oven. On a 12 inch oven place about 8 briquets on the bottom and 14 on top. Cook about 30 minutes. This is great for camping trips. You can bake your biscuits while the eggs are cooking and have it all come out together.
Kelly~WA (12:05:14) : EASY EGGPLANT CASSEROLE
Serving Size : 4
1 small Eggplant
1/2 lb Sausage, bulk
1 small Onion -- chopped
1 Egg -- well beaten
1/2 c Breadcrumbs, dry
1 t Butter (or marg.) -- melted
1/4 c Cracker crumbs
Peel eggplant, and cut into 1" cubes; cook in a small amount of boiling water 10 minutes or until tender. Drain. Let cool slightly.
Cook sausage and onion until onion is tender and sausage is brown. Combine eggplant, sausage mixture, egg, and breadcrumbs. Mix well, and spoon into a greased 1-quart casserole. Combine butter and cracker crumbs; sprinkle over casserole. Bake at 350 degrees for 25 minutes.
Kelly~WA (12:04:23) : Eggplant and Cheddar Omelet
Serving Size : 4
1 cup eggplant
4 tablespoons olive oil -- (virgin)
1 clove garlic or 1/4 t, garlic powder -- chopped if fresh
1/2 cup tomato sauce
8 eggs
1/2 teaspoon seasoned salt
1/2 cup cheddar cheese -- grated
Peel eggplant and cut into small cubes. Soak cubes in bowl of cold water
for 1/2 hour. Remove, drain and dry well. Heat 3 T. olive oil in skillet
then add eggplant. Saute eggplant until it begins to brown. Add tomato sauce
then set pan aside.
Heat remaining olive oil (1T.) in large skillet. Add eggs and cheese. Cook
over low heat until they set. Spoon eggplant mixture onto center of eggs and
fold over for omelet.
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