Best Egg Salad

Egg Salad Sandwich
Egg Salad Sandwich

 

 

 

 

 

 

Best Egg Salad

One of the timeless comfort foods, an egg salad sandwich,  does bring back memories of an earlier time.  Easy to make it is a sure fire favorite.  It makes a great sandwich on rustic bread or scooped on a bed of lettuce with fresh sliced tomatoes it makes a wonderful luncheon.

Ingredients for Best Egg Salad

  1. 6 eggs boiled hard (directions to follow) & chopped
  2. 2 Tbs Dijon mustard
  3. 2-3 Tbs sweet relish lightly drained
  4. Salt & pepper to taste
  5. 2-4 Tbs mayonnaise
  6. Chopped parsley

Directions for Best Egg Salad

The fool proof way to boil eggs hard:

Place the eggs in a pot that will accommodate them in a single layer.  Cover them with cold water, place on the stove and bring the water up to a boil.  Once a boil is reached cover the eggs turn off the heat and let them stand for 10 minutes.  After 10 minutes drain off the hot water and run cold water over the eggs until they are cool enough to handle.

To peel gently cracked the surface of the egg shell and with your fingers massage the broken shell until you get the outer and inner membrane, that covers the white, to separate from the white.  Then slowly peel and lightly rinse to remove all shell.

You can use an egg slicer or dice the egg by hand.  Add the rest of the ingredients and mix.  Put just enough mayonnaise in to bind and coat, you do not want the mixture to be too runny. Add a little chopped parsley for color and serve.  

egg salad
egg salad

 

 

 

 

 

 

Here are a few items to help make this recipe:
T-fal A85724 Specialty Nonstick Dishwasher Safe Handy Pot Saucepan with Glass Lid Cookware, 3-Quart, Gray
Egg Slicer Wedger Piercer

 

 

 

 

 

 

The Official Taste Tester
The Official Taste Test

 

 

 

 

 

 

I’m not a great egg fan, it was OK but I would much prefer a few tasty slices of chicken with a hint of mayo, give me that and I’ll be a “good egg” all day!

 

Best Egg Salad

Best Egg Salad

Ingredients

  • 6 eggs boiled hard (directions to follow) & chopped
  • 2 Tbs Dijon mustard
  • 2-3 Tbs sweet relish lightly drained
  • Salt & pepper to taste
  • 2-4 Tbs Mayonaisse
  • Chopped parsley

Instructions

  1. The fool proof way to boil eggs hard:
  2. Place the eggs in a pot that will accomodate them in a single layer. Cover them with cold water, place on the stove and bring the water up to a boil. Once a boil is reached cover the eggs turn off the heat and let them stand for 10 minutes. After 10 minutes drain off the hot water and run cold water over the eggs until they are cool enough to handle.
  3. To peel gently cracked the surface of the egg shell and with your fingers massage the broken shell until you get the outer and inner membrane, that covers the white, to separate from the white. Then slowly peel and lightly rinse to remove all shell.
  4. You can use an egg slicer or dice the egg by hand. Add the rest of the ingredients and mix. Put just enough mayonaisse in to bind and coat, you do not want the mixture to be too runny. Add a little chopped parsley for color and serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.rantsravesandrecipes.com/best-egg-salad/

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved

 

 

 

 

 

 

 

Shrimp Scampi and Linguine

Linguine and Shrimp Scampi
Linguine and Shrimp Scampi

 

 

 

 

 

 

 Shrimp Scampi and Linguine

Someone wanted shrimp scampi and brought home a bag of frozen “extra large” shrimp, which really were not.  When buying shrimp always go by the count.  These were 21-25 count meaning that you will get approximately 21 to 25 shrimp per pound.  My scampi recipe calls for U-15 or if you can find them U-10 meaning there will be under 15 or 10 to a pound.

21-25 count shrimp make great hors d’oeuvre or in this case with a slight change in the recipe a great shrimp scampi and linguine.

How you cook the shrimp is up to you.  Shell on, tail on, shell off shell and tail off, it’s all how you like it.  I don’t like to fight with my food, I think that it should be edible when placed on the table, so I like my shrimp in these recipes to be shell and tail free.

Ingredients for Shrimp Scampi and Linguine

This recipe should serve about four people with a pound of pasta, if serving more increase the recipe as necessary.

  1. 6- 10 shrimp per person
  2. 2 cloves garlic finely chopped
  3. ½# butter melted
  4. ¼ cup good olive oil
  5. Juice of 1 large lemon + Zest
  6. 2-3 Tbs Capers
  7. 1 lemon thinly sliced (optional)
  8. 1# Linguine cooked
  9. 1 cup reserved pasta water.
  10. 3-4 Tbs’s bread crumbs and Parmesan cheese combined
  11. chopped parsley

Directions for Shrimp Scampi and Linguine

In a sauce pot melt the butter with the garlic, lemon juice and zest, capers and the olive oil.

In a large pot begin to cook the pasta.

Spoon a few tablespoons of the caper lemon butter into a large sauté pan and bring up to medium high heat.  Place the shrimp in the pan stir to lightly coat all and sprinkle about ½ the bread crumb and Parmesan mixture over the shrimp.  Cook the shrimp for about 2-3 minutes then turn them and sprinkle with the remaining breadcrumbs and cook until done.  Once done pour shrimp and butters from pan into the pot with the remaining butter.

If using lemon wheels place them now in the shrimp pan and cook on medium high heat until  browned on both sides and once plated use them as a decorative garnish.

When the pasta is done spoon a few table spoons of the sauce into the pot and stir to coat all the pasta. If the sauce appears too thick or not enough add a little of the reserved pasta water to thin or increase volume.

Place individual servings on plates dividing up the shrimp and spoon more sauce over, sprinkle chopped parsley on top and serve.

Serve with extra sauce and grated Parmesan on the side.

 

Here are a few items to help make this recipe:
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle
Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Although I am a “Pasta Pup” the butter sauce and shrimp are not to my liking, Where are the Meatballs????????????  Another dinner I cannot partake of, so NO TASTEY NO RATEY!

 

Shrimp Scampi and Linguine

Shrimp Scampi and Linguine

Ingredients

  • This recipe should serve about four people with a pound of pasta, if serving more increase the recipe as necessary.
  • 6- 10 shrimp per person
  • 2 cloves garlic finely chopped
  • ½# butter melted
  • ¼ cup good olive oil
  • Juice of 1 large lemon + Zest
  • 2-3 Tbs Capers
  • 1 lemon thinly sliced (optional)
  • 1# Linguine cooked
  • 1 cup reserved pasta water.
  • 3-4 Tbs's bread crumbs and Parmesan cheese combined
  • chopped parsley

Instructions

  1. In a sauce pot melt the butter with the garlic, lemon juice and zest, capers and the olive oil.
  2. In a large pot begin to cook the pasta.
  3. Spoon a few tablespoons of the caper lemon butter into a large sauté pan and bring up to medium high heat. Place the shrimp in the pan stir to lightly coat all and sprinkle about ½ the bread crumb and Parmesan mixture over the shrimp. Cook the shrimp for about 2-3 minutes then turn them and sprinkle with the remaining breadcrumbs and cook until done. Once done pour shrimp and butters from pan into the pot with the remaining butter.
  4. If using lemon wheels place them now in the shrimp pan and cook on medium high heat until browned on both sides and once plated use them as a decorative garnish.
  5. When the pasta is done spoon a few table spoons of the sauce into the pot and stir to coat all the pasta.
  6. Place individual servings on plates dividing up the shrimp and spoon more sauce over, sprinkle chopped parsley on top and serve.
  7. Serve with extra sauce and grated Parmesan on the side.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.rantsravesandrecipes.com/shrimp-scampi-and-linguine/

 

 

 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved

 

 

 

Prime Rib Hash

Prime Rib Hash with Tomato & Egg
Prime Rib Hash with Tomato & Egg

 

 

 

 

 

 

Prime Rib Hash

Every year believe it or not, we do end up with left overs from our Christmas Prime Rib Dinner.   Full slices warmed briefly in a beef and mushroom stock make a great second meal.  

I always buy my rib with the bone on as these make great treats for well-behaved fur babies.  Unfortunately the Official Taste Tester is not and can get very cranky if you try to take a bone away or keep it out-of-doors.  So the only option is with the tidbits to cut the meat off the bones and using a grinder  grind up the left over meat and add potatoes and onions , maybe some spices and “presto” prime rib hash.

Ingredients for Prime Rib Hash

  1. Left over meat ground.  (amount will vary so adjust all other ingredients).
  2. Diced cooked potatoes or canned
  3. 1 large onion diced
  4. 2-3 Tbs chopped parsley
  5. Salt & Pepper to taste
Optional Ingredients
  1. ¼ to ½ cup left over gravy
  2. finely diced cooked carrots
  3. Thick slices of Tomato
  4. Eggs cooked to your preference.
  5. OR any ingredient you feel will go well with the beef.

Directions for Prime Rib Hash

Using a grinder, grind the meat coarsely.  Add the remaining ingredients and mix well.

Place the hash in a non stick pan in a thin layer and on medium heat cook until hot.  Serve

For a complete meal place thick slices of lightly salted tomato over the hash place a overeasy egg on top.

Here are a few items to help make this recipe:
KitchenAid KP26M1XER 6 Qt. Professional 600 Series – Empire Red
KitchenAid FGA Food Grinder Attachment for Stand Mixers

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

It’s so sad to see those lovely bones discarded, but beef is beef in any form and as long as I get a little I’ll pretend to be happy.

 

 

 

 

 

 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved

 

 

 

Food Blog about Recipes & Cooking Tips & Techniques