Preparation Instructions for Easter Dyed Deviled Eggs
Make Basic Hard Boiled Eggs
Place eggs into a large saucepan, cover with cold water, and bring to a boil.
Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes.
Drain and cover eggs with cold water.
Peel cooked hard boiled eggs as soon as they are cool enough to handle.
Prepare Cooked Eggs For Dyeing
Cut hard-cooked eggs in half lengthwise
Carefully remove yolks.
Place yolks in mixing bowl and set aside for now.
Dye the Egg Whites
Carefully rinse the egg whites with cold water to remove any remaining egg yolk.
Prepare a container for the dye solutions. Either use a heavy duty zipper style plastic bag or separate cups for each color you are using. Fill container with 3/4 cup cold water.
Add food color drops to water to get desired color – see blending chart below. Use 10 or 15 drops of each color will be enough for each main color (red, blue, green, yellow).
Place egg whites in colored water.
Move egg whites around in colored water to evenly color the eggs and avoid light color spots on the egg whites.
Leave the eggs whites in the solution for about 30 – 45 minutes. Once the desired color is achieved. The longer you leave the eggs in the dye solution the deeper the color they will have. Move to next section and prepare filling while eggs are soaking.
Remove eggs and allow to drain on paper towels cut side down.
Mixing the Deviled Egg Filling:
Mash egg yolks with a fork or a food processor. Making sure there are no lumps.
Add McCormick White Pepper, McCormick Dry Mustard, salt and 2 to 3 tablespoons mayonnaise to mashed egg yolks. Mix well.
Add more mayonnaise to get desired consistency.
Final Assembly of Easter Dyed Deviled Eggs
Spoon a heaping amount of egg yolk mixture into each egg white. Alternately, you may use a pastry bag to pipe the egg yolk mixture into the egg whites.
Sprinkle the tops with McCormick Smoked Paprika for flavor and presentation.
Place colored deviled eggs on plate and enjoy!
Food Color Blending – Use Equal Drops of Each Color
Hello folks, with these Luck o’ the Irish cookies you can make a Grand St. Patrick’s Day surprise for the whole family. They have a wonderful minty flavor from the Peppermint Extract so they are ‘Peppermint Patty’ Cookies. Get it?
They are made without baking soda so they are like pressed cookies. Yet they’re not hard like pressed cookies and have a mouth feel of an after dinner mint when fresh.
1 cup Unsalted Butter (softened)
1 cup Sifted Confectioners Sugar
1 to 2 teaspoons McCormick Pure Peppermint Extract
2 1/2 cups Flour
1 teaspoon Salt
1 1/2 teaspoons McCormick Green Food Coloring
Heat oven to 375° F.
Mix butter, sugar, egg, and McCormick Pure Peppermint Extract thoroughly.
Stir in flour, salt, and McCormick Green Food Coloring.
Thoroughly mix all ingredients.
To shape Lucky Clovers, roll 4 small balls (1/4 teaspoon of dough).
Place 4 balls forming a square on parchment paper lined baking sheet.
Flatten balls with your fingers into Lucky Clover shapes leaving a space between balls. You can place a small flattened ball in the center of the four flattened balls.
Take a small amount of dough and shape into a stem and place the stem on your Lucky Clover.
Complete all cookies one at a time or the tiny balls may become dry and crack when pressed.
Bake for 9 minutes until just some browning around edges.
Makes 9 dozen Peppermint Patty Lucky Clover Cookies.
With Valentines Day just around the corner … ones mind begins filling with thoughts of love, chocolate and chocolate lovers. If your someone special loves chocolate, think about making a batch of Ghirardelli Triple Chocolate Brownies to share with them on St. Valentines Day.
Ghirardelli Brownies are delicious when served with a scoop of ice cream. What could be better to show your affection then making your own creation, brownies from scratch, well almost, and ice cream? With Ghirardelli Brownies you’ll make a guaranteed great brownie the first time. Since they are from choclotiers Ghirardelli, the result is the darkest, richest, and chewiest brownies for you and your loved one to enjoy.
These brownies are easy to make – you only need 4 ingredients and about 10 minutes to mix and then 45 minutes to bake. So in under an hour, you’ll have made some delicious brownies all by yourself. You can find Ghirardelli Triple Chocolate Brownie Mix in large sizes at Spiceplace.com
Somehow Buffalo Wings became the staple meal for the Big Game. And while lobster seems like an expensive, once in a while special treat, the price has come down lately so the price per serving of this recipe is quite reasonable.
This is a simple and yummy meal that’s ready in minutes. These are best served on top sliced frankfurter rolls just like is done in Maine . Look for these top sliced rolls at a grocer carrying Pepperidge Farms bakery goods.
The buns are baked so they are warm. Add the cold lobster salad mix into the hot buns and serve immediately. The contrast of the warm bun with the cold lobster is part of the experience in eating this dish.
Here’s what you’ll need to make these Lobster Rolls:
Split open the frankfurter rolls and butter lightly.
Bake the frankfurter rolls until lightly browned.
Combine the remaining ingredients to form a lobster salad and mix well. Season with salt, pepper, hot sauce and lemon juice to taste.
Evenly distribute the prepared lobster salad mix into the 8 buns.
† You may substitute side sliced rolls if unable to find top sliced frankfurter rolls.
†† Because the lobster salad is served cold, this meal turns out equally well with fresh cooked lobster, store cooked lobster or frozen cooked lobster meat from the grocers frozen food section. The latter frozen lobster is a cheat that saves a few steps in making this recipe.
Make something special for dinner with this pizza made using cauliflower as the crust. Yes, cauliflower the vegetable. Cauliflower and Mozzarella cheese are blended, then pre-baked into a crust. Then top with your favorite pizza toppings and bake. This pizza turns out very well and if no-one was watching you, they might not know that they were eating their vegetables with that pizza you served them for dinner. Secret veggie-agent-cooking. Shhh.
The first time you make this cauliflower pizza crust it may seem like a lot of work. Yet, like lots of things in life, once you get the grasp of doing it, you’ll find it’s a piece of cake.
So, first things first. Here’s what you’ll need:
1 pound (about 2 cups) “riced” cauliflower (“riced” – finely chopped to about this size of a grain of rice)†
Microwave riced cauliflower in a covered dish on high for about 4 minutes.††
Let stand covered for 1 minute.
Line a large baking pan or other flat dish with paper towel and spread out the cooked cauliflower and allow to cool for about 10 minutes.
Place cauliflower into a large mixing bowl and add the remaining ingredients. Mix well and form into a ball.
Line a round pizza pan with parchment paper then form the cauliflower dough into a round pizza crust and place on the pan.
Place a cookie cooling rack in the oven and slide the pizza crust on the parchment paper onto the rack and bake for 15 to 18 minutes until lightly browned.
Remove crust from oven. Let cool for 10 minutes.
Carefully flip crust over. Do this by placing round pizza pan on top of cooled crust and flip cookie cooling rack. Top with your favorite pizza sauce and toppings.
Return to oven and bake for 10 to 12 minutes until cheese is melted. Cook longer for a crisper crust or cook on a pizza stone.
Remove, slice, and eat white hot but not too hot!
† A food processor makes this step a breeze. Or you can check your grocer to see if they carry a prepared package of riced cauliflower. But it’s really not that hard to chop a cauliflower with a plain old kitchen knife.
††Microwave ovens vary so watch as you cook as yours might cook faster).
Pictures of step of preparing the Cauliflower pizza crust:
With just a few simple ingredients and a little bit of time, you can make these delicious Snickerdoodle Cookies to share with your family and friends for Christmas, other seasonal holidays, or anytime for that matter. Snickerdoodle Cookies have the delicious flavor of cinnamon, sweet sugar taste, and the velvety butter mouth feel. If you get these Snickerdoodle Cookies baked just right, they’ll have a browned bottom, crispy top and a soft inside, YUM! Read more
Here in Maryland, Old Bay Seasoning is almost as common as table salt so Old Bay is our go to seasoning. Originally Old Bay Seasoning was a seasoning for steamed blue crabs, yet it goes well with many other foods including fish, shrimp, crawfish and chicken.
For a quick, delicious weeknight meal that everyone enjoys, nothing could be easier than Old Bay Steamed Shrimp. This is a really fast meal when made using quick peel cleaned and deveined shrimp. Or use wild caught Gulf shrimp too. For real tasty finger food if made with peeled, cleaned and deveined shrimp.
Combine the Old Bay Seasoning, vinegar and water in a medium saucepan.
Bring to a boil. Add shrimp and stir gently. Cover.
Steam until tender; about 3 to 5 minutes.
Drain, remove shells.
Serve piping hot with lemon wedges and Old Bay Cocktail Sauce. If you cannot find Old Bay Seasoning locally, we have Old Bay Seasoning and Old Bay Crab Cake Classic in our online store. Old Bay Seasoning comes in 24 oz, 7.5 lb and 50 lb sizes:
When it comes to making bacon pan frying seems the obvious choice. Or perhaps microwaving bacon comes to mind. But, maybe you’d be surprised, but the best bacon is … baked in your oven.
Maybe you might think ‘Baking Bacon?’. Really, though it’s simple to do, there is no mess and while the bacon is cooking, your stove top is free for other uses. The best part about baked bacon is the final result is a very presentable flat strip of bacon.
The first step is to line a cookie sheet with a piece of parchment paper. Then lay the bacon on the paper. The paper will make clean up a jiffy and the bacon won’t stick to it.
Toss that pan into a pre-heated 400 degree F oven. Bake for about 15 minutes, checking at 10 minutes just in case. Should look like this at 15 minutes:
We let that cook for a couple minutes longer, and removed from oven. The final product on the half-sheet pan looked like this:
Often breakfast is the same old boring meal. Cereal, fried eggs, or toast; again and again. So here is something completely different. It’s a weekend meal, we think, as it takes about 20 minutes to prepare. Honestly, it’s not that much work. Mostly waiting for the baking to complete during which time you can be doing other things.
We’re calling it a Crepe. Maybe it’s a pancake.
1/3 cup flour
1/2 cup milk
1/8 tsp ground nutmeg
1 tbsp butter
Preheat oven to a moderately hot 425° F.
Meanwhile place the flour, milk, eggs, and nutmeg in a bowl and mix well but not too well. Like for pancakes, leave some lumps. They’ll go away.
Use the butter to oil a non-stick oven proof 9″ frying pan or other round pan.
Pour batter into the pan, this is like a pancake so should be a 1/4″ or 3/8″ thick (9mm give or take) place in oven and bake for about 15 minutes. Check at about 12 minutes to see how it’s cooking. Cook until the pancake is set, lightly browned – see picture above.
Remove from oven. Dust with sugar and dash with lemon juice; serve.
Makes 2 portions.
Hunt Valley, MD – Lawry’s Inc announces their new line of Chicken Wings Seasonings for professional chefs. With these new seasonings chefs can quickly create exciting flavored chicken wings in a jiffy and with the same great flavors every time.
Lawry’s Wings and Things Seasoning Blends comes in four flavor blends:
Mango Habanero – Blends tropical sweet mango flavors with hot habanero pepper flavor to excite taste buds.
Sriracha – Inspired by Sriracha Hit Sauce with it’s tangy flavor, this seasoning is spicy yet not hot.
Spicy Buffalo – Lawry’s version of the classic original Buffalo Wings seasoning based on hot sauce. Not too hot.
Zesty Lemon and Pepper – Something different in the chicken wings, the delicious blend of lemon and black pepper is satisfying and delicious.
Unlike most seasoning blends, with these Wings and Things Seasoning Blends, the seasonings are added after cooking the wings (just like the classic Buffalo Wings Recipe) and just before serving. Generally, 1 to 2 tbsp of seasoning is used per 1 lb of chicken wings and pieces. Separated chicken wings seem easiest to season, plate and enjoy.
Have some Sriracha Sauce on hand to dip the Sriracha seasoned wings in for added zest, and Tabasco or Franks hot sauce for the Buffalo seasoned wings; along with Blue Cheese Dressing and veggies – including celery sticks and carrot sticks.