Crack two eggs into a quart size ziploc bag and shake it up. Add ingredients such as cheese, ham, onion, peppers, tomatoes, salsa, hashbrowns etc. to the bag and shake. Make sure to get the air out of the bag and zip it shut. Place bags into rolling boiling water for exactly 13 minutes. You can cook several bags in a large pot of water.
I've seen this before but never did it... really works great?
Tasted great and everyone can make it their own way. Plus no dirty skillets to scour.
Post by fluffysmom on Aug 11, 2011 14:24:17 GMT -5
Black Bean and Corn Salsa
1 -16 oz can black beans, rinsed and drained 1 - 8oz can whole kernel corn, drained 1 small red pepper, seeded and diced 1/2 cup each of red onion and celery , both diced 1/2 cup mild, medium or hot salsa 2 TBSP lemon juice 1 tsp ground cumin 1 garlic clove, minced 1/4 tsp salt, or to taste
Combine all ingredients in a medium bowl. Refrigerate, covered, until chilled. Serve with tortilla chips or mexican dish of your choice.
6 eggs 14 oz. can sweetened condensed milk 1 teaspoon vanilla extract 4 cups milk 1/2 pint heavy whipping cream (very cold) salt, to taste ground nutmeg, for sprinkling the top of the punch bowl or the top of individual servings light rum, to taste (if desired)
In a large mixing bowl, beat 6 eggs. Mix in 14 oz. can sweetened condensed milk, 1 teaspoon vanilla extract, 4 cups milk, and salt, to taste. Beat ½ pint heavy whipping cream, until soft peaks form. Gently fold the whipped cream into the egg and milk mixture. Pour into a punch bowl. Sprinkle the top with nutmeg. Chill for at least 4 hours before serving. You may add light rum, if you want an alcoholic version of eggnog. You may also sprinkle the tops of the individual servings with additional nutmeg. This is a beautiful and tasty drink that you can have all year around, but it is very special during the holiday season.
Note: I usually make the non-alcoholic version,but you can serve it with a little shot glass of rum,whiskey or brandy so your guests can add it or not.
¾ cup sugar 1 ½ cups egg substitute (I used Egg Beaters. If you prefer raw eggs, you will need 6.) 2 cups half-and-half 2 cups milk ¼ teaspoon salt ½ cup bourbon whisky (You may use brandy or a mixture of bourbon whisky and brandy. If you want your eggnog to be nonalcoholic, use ½ cup orange juice.) 1 teaspoon vanilla extract 1 cup whipping cream ground nutmeg (for sprinkling the top)
In a large bowl, beat ¾ cup sugar and 1 ½ cups egg substitute until well blended. Set aside. In a Dutch oven or large pot, mix 2 cups half-and-half, 2 cups milk, and ¼ teaspoon salt. Cook over low to medium heat for about 12 minutes, until mixture begins to bubble around the edges of the pot. Do not boil. Remove from heat, and quickly stir half of the hot milk mixture into the egg mixture. Then empty the egg mixture back into the pot with the hot milk mixture. Stir until completely blended. Cook mixture over low to medium heat until mixture thickens slightly, about 12 minutes, or until a thermometer reads 160 degrees. The cooking time may take longer, if the heat is low. Do not boil. Remove from heat. Let cool for 1 hour, stirring occasionally. Cover with plastic wrap and refrigerate for 4 additional hours. Remove from refrigerator and stir in 1 teaspoon vanilla and ½ cup bourbon whisky. Beat whipping cream with and electric mixer until soft peaks form. Gently fold whipped cream into eggnog mixture, until completely combined. Ladle into serving glasses or mugs and sprinkle with nutmeg!
Note: This one is a little more work,but well worth it if you don't want a drink with raw eggs in it,enjoy!
I will upload it this evening when I get home. They are so amazing. It is a family favorite at our house. My daughter even pretends to make them at her play kitchen set. She asks me if I want homemade soup, kraft dinner or spring rolls for supper LOL