Bacon, Egg & Swiss Salad
Bacon, Egg & Swiss Salad
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This sounds very good, and even has a warm bacon dressing. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Bacon, Egg & Swiss Salad
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This sounds very good, and even has a warm bacon dressing. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Ingredients
For the Salad
For the Dressing
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper. Lay the 7 slices of bacon on the parchment, bake until crispy, 20 to 25 minutes. Remove from oven and chop into bite size pieces, set aside.
  2. While the first seven slices of bacon are baking, heat a medium size pan on medium heat and fry the 1 piece of bacon to start making the dressing. Cook until crisp, then add the garlic and shallot. cook until the shallot is soft, about 2 minutes or so. Remove the pan from the heat and whisk in the salt, mustard, vinegar, and olive oil.
  3. On a large platter, or using 4 serving bowls, add the lettuce, then bacon, then eggs.
  4. Return the dressing to low heat just to warm it then drizzle over the salad. Garnish with the chives and some black pepper as desired.
  5. Serve as a lunch or light dinner.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.

Adapted from an internet recipe.

Egg Salad with Capers & Dill
Egg Salad with Capers & Dill
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Sounds very good and uses capers and dills so this should have a wonderful flavor. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Servings Prep Time
3-4 servings 10 minutes
Egg Salad with Capers & Dill
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Sounds very good and uses capers and dills so this should have a wonderful flavor. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Servings Prep Time
3-4 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. In a small bowl, whisk together the mayo, zest, juice, salt, and pepper.
  2. Mix in the onion, eggs, capers, and dill.
  3. Serve on toast.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.

Adapted from an internet recipe.

Dumpling Egg Soup I
Dumpling Egg Soup I
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Rating: 5
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I got this from a friend, who had an Asian friend make this soup for him, and as my friend calls it, 'comfort soup, right up there with chicken noodle soup'. My friend never kept the recipe and just goes by how he remembers it, and it not only looks great, it tastes great! This is a simple to prepare soup with plenty of nutrients. I will be making several versions of this easy and delicious soup. This recipe is assuming you have dumplings (or wontons) ready made or already homemade and on hand, and hard boiled eggs on hand as well.
Servings Prep Time
1 serving 5 minutes
Cook Time
20 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
20 minutes
Dumpling Egg Soup I
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Rating: 5
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I got this from a friend, who had an Asian friend make this soup for him, and as my friend calls it, 'comfort soup, right up there with chicken noodle soup'. My friend never kept the recipe and just goes by how he remembers it, and it not only looks great, it tastes great! This is a simple to prepare soup with plenty of nutrients. I will be making several versions of this easy and delicious soup. This recipe is assuming you have dumplings (or wontons) ready made or already homemade and on hand, and hard boiled eggs on hand as well.
Servings Prep Time
1 serving 5 minutes
Cook Time
20 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
20 minutes
Ingredients
Servings: serving
Instructions
  1. Add the broth to a small sauce pan and add the potato and bring to a boil, then reduce to a simmer until the potato pieces are almost fork tender, 8-10 minutes or so.
  2. Just when the potatoes are almost fork tender, add the eggs. Let this simmer for another 5-10 minutes or so to finish cooking the potatoes and to heat the eggs through.
  3. For the dumplings or wontons, you can do this two ways. You can pan fry the dumplings first then add to the broth, or for raw wontons, you can just add to the broth when you add the eggs and let them cook that way. (And I totally forgot to add the wontons that I made just 2 hours before.)
  4. When the potato is tender, season with salt as desired, scoop the potato, eggs, and dumplings or wontons into a bowl, ladle over plenty of broth, top with 1 or 2 chopped spring onion.
  5. Serve with a spring onion or two on the side.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Vegetable Wontons.

Recipe provided courtesy of good friend, Drew Padilla.
United States.

Easy Fish Pie
Easy Fish Pie
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Sounds wonderful, on my to cook list! This is very rewritten to make is user friendly. This recipe assumes you have hard boiled eggs (chicken or duck), and mashed potatoes already prepared.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Easy Fish Pie
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Sounds wonderful, on my to cook list! This is very rewritten to make is user friendly. This recipe assumes you have hard boiled eggs (chicken or duck), and mashed potatoes already prepared.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Get out a deep dish Pyrex pie dish or a 7x11 baking dish, I will verify when I make this.
  2. To poach the fish, heat a non stick pan and add the milk, onion, bay leaves, and cloves. Heat to just before a boil, add the fish and simmer until the fish is cooked through and flakes with a fork, about 8 to 10 minutes.
  3. Remove the fish to a plate, strain the milk mixture and pour into a bowl, discard the contents of the strainer.
  4. Flake the fish into large pieces into the baking dish, Add the shrimp and arrange the quartered eggs on the top. Sprinkle the parsley on the top.
  5. To make the sauce, melt half of the butter in a small pan, stir in the flour and cook for 1 minute, stirring, then remove from heat. Stir in the reserved milk to get a smooth sauce. Return the pot to heat and bring to a boil and cook 5 minutes, stirring continuously, until it coats the back of a spoon. Remove from heat, season with salt, pepper, and nutmeg.
  6. Pour the sauce over the fish. Top the pie with mashed potatoes, push the mash right up to the edges to seal, fluff the top with a fork then sprinkle on the cheese.
  7. Bake for 30 minutes then let rest for 5 minutes, serve.
Recipe Notes

Figure about 50 Baht for the whitefish, Pangasius, and about 200 Baht for salmon. For the cheese, figure about 90 Baht. For 4 servings, this is about $2.50 per serving.

Adapted from an internet recipe.

Deviled Eggs with Pickled Shrimp
Deviled Eggs with Pickled Shrimp
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These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
24 deviled eggs 45 minutes
Servings Prep Time
24 deviled eggs 45 minutes
Deviled Eggs with Pickled Shrimp
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These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
24 deviled eggs 45 minutes
Servings Prep Time
24 deviled eggs 45 minutes
Ingredients
Servings: deviled eggs
Instructions
  1. To pickle the shrimp, place the prepared shrimp in a bowl and add the vinegar, place in the fridge for 30 minutes. OR use your own favorite pickled shrimp recipe.
  2. Cut the eggs in half lengthwise, remove the yolks to a bowl and place the egg white halves on a serving tray.
  3. Mash the yolks with a fork, then add the mayo, pickle juice, the teaspoon of Old Bay seasoning, and salt. Mix until smooth and creamy.
  4. Drain the shrimp well, and set them aside. Pipe or spoon the filling evenly into each egg half. Sprinkle a little Old Bay seasoning on each egg, then place a shrimp and a tiny piece of dill on each egg.
  5. Place in the fridge to chill for about 30 minutes, serve.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Old Bay Seasoning.

Adapted from an internet recipe.

Pickle Deviled Eggs
Pickle Deviled Eggs
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I really like deviled eggs, and this sounds like a very tasty version. I made these on 19 Dec 2017, excellent. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 deviled eggs 10 minutes
Servings Prep Time
12 deviled eggs 10 minutes
Pickle Deviled Eggs
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Rating: 5
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I really like deviled eggs, and this sounds like a very tasty version. I made these on 19 Dec 2017, excellent. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 deviled eggs 10 minutes
Servings Prep Time
12 deviled eggs 10 minutes
Ingredients
Servings: deviled eggs
Instructions
  1. Eggs cooked and peeled, I use my fool proof shortcut for cooking these. I used duck eggs.
  2. Peel the eggs and cut in half lengthwise, remove the yolks and place those in a mixing bowl, place the egg halves on a serving tray.
  3. To the yolks, add the mayo, chopped pickles and pickle juice, dill, and mustard. Mash with a fork until mixed well and creamy. Taste and season with salt and pepper to your liking.
  4. Fill the halved eggs with the yolk mixture. Garnish with a slice or two of thinly sliced pickle, then a light sprinkle of paprika, and just a list sprinkle of chopped dill. Refrigerate for at least an hour or two before serving.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Refrigerator Pickles.

Provided by What Great Grandma Ate and the link to this recipe is here.
United States.

Horseradish Deviled Eggs
Horseradish Deviled Eggs
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Rating: 5
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Deviled eggs I like, horseradish I like, this is a winning combination. I made these on 8 Nov 2017, perfect!
Servings Prep Time
8 servings 15 minutes
Servings Prep Time
8 servings 15 minutes
Horseradish Deviled Eggs
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Deviled eggs I like, horseradish I like, this is a winning combination. I made these on 8 Nov 2017, perfect!
Servings Prep Time
8 servings 15 minutes
Servings Prep Time
8 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. Cut your hard boiled eggs in half lengthwise, remove yolks to a separate bowl and place the egg halves on a large plate.
  2. To the bowl, add the yogurt, horseradish, pickle juice, mustard, dill, salt, and pepper. Mix with a fork until creamy, taste and adjust salt and pepper, or even horseradish.
  3. Place the yolk mixture into a zip lock bag, snip off a very small corner of the bag, squeeze the yolk mixture into the egg halves on the plate. Garnish with fresh dill, chill, and serve.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken EggsPerfect Hard Boiled Duck Eggs.

Variant: 1. Add a bit of shredded Cheddar cheese to the yolk mixture.

Adapted from an internet recipe.

Avocado Egg Salad Sandwich
Avocado Egg Salad Sandwich
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Sounds good, I will have to make these.
Servings Prep Time
2-4 servings 5 minutes
Servings Prep Time
2-4 servings 5 minutes
Avocado Egg Salad Sandwich
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Sounds good, I will have to make these.
Servings Prep Time
2-4 servings 5 minutes
Servings Prep Time
2-4 servings 5 minutes
Ingredients
Servings: servings
Instructions
  1. Add everything except the avocado to a medium size bowl and mix to combine. Add the avocado and mix that in.
  2. Spread on bread of your choice, top with another slice of bread, enjoy.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Chicken Eggs.

Variant: Add a pinch of curry powder.

Provided courtesy of good friend, Stephen Connell.
United States.

Macaroni Salad II
Macaroni Salad II
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Rating: 5
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This is an excellent macaroni salad, I made this on 11 Jan 2018. This is a very versatile recipe that you can make different each time.
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
20 minutes
Macaroni Salad II
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Rating: 5
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This is an excellent macaroni salad, I made this on 11 Jan 2018. This is a very versatile recipe that you can make different each time.
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Heat a pot of salted water to boiling, add and cook the macaroni until tender, drain and rinse under cold water, set aside to cool.
  2. While you are cooking the eggs and pasta, prep the vegetables.
  3. In a large mixing bowl, whisk together the mayo, vinegar, and mustard until smooth.
  4. Add the garlic, onion, celery, bell pepper, eggs, and parsley. Mix to coat then add the pasta and mix to coat.
  5. Refrigerate for several hours before serving as a side dish.
Recipe Notes

Low cost.

Variants: 1. Add 100 grams or so of shredded or cubed Cheddar or Swiss cheese. 2. Use any color bell you like.

Adapted from an internet recipe.

Mushroom & Egg Salad
Mushroom & Egg Salad
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The mushroom part intrigued me with this recipe. I have made several recipes from this friend and I have to say, they are all spot on, as well as this one! I made this on 29 Oct 2017 and this is really good. I used small Shiitake mushrooms which will result in a browner appearance than using white button mushrooms.
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
15 minutes
Mushroom & Egg Salad
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Rating: 5
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The mushroom part intrigued me with this recipe. I have made several recipes from this friend and I have to say, they are all spot on, as well as this one! I made this on 29 Oct 2017 and this is really good. I used small Shiitake mushrooms which will result in a browner appearance than using white button mushrooms.
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings as a side
Instructions
  1. For the mushrooms, white button mushrooms or white Shimeji give the best appearance, Shiitake, brown Shimeji, or Cremini will result in a browner appearance to the salad. If you have seen what the Thais cook, appearance is not a show stopper here, just as long as it tastes good. I used Shiitake with the stems removed and just sliced, not diced.
  2. Heat a large non stick pan on medium heat and add a splash of olive oil, when the oil is hot, add the mushrooms and saute for 10-15 minutes or until golden brown and no liquid is in the pan.
  3. Put the mushrooms in a large mixing bowl. Photo showing the browned mushrooms just before I took them out of the pan.
  4. Same pan, and another splash of olive oil, when the oil is hot, add the onion and saute for 10-12 minutes or until golden, then add in the garlic and cook for another minute and remove from heat.
  5. Add the onion, eggs, and dill to the mixing bowl and mix together to combine.
  6. In a small bowl, mix together the mayo, mustard, and lemon (lime) juice, stir the dressing into the salad until evenly coated, add more mayo if needed. Season with salt and pepper to your liking.
  7. Chill for several hours in the fridge before serving. Serve with a little bit of fresh dill sprinkled on top.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Chicken Eggs.

This recipe for Mushroom and Egg Salad is from Natasha's Kitchen.