Eggs & Dairy Recipes

 

 

Home Food & Wine Art & Entertainment Trave & Adventure About Your Host

.

 

Technique & Information

The Pantry

Recipes by Course

Recipes by Major Ingredient

International Recipes

Baking

Pasta & Dumplings

Pizza, Wraps Sandwiches

Beverages

Holidays & Entertaining

Food in History

Food in Literature

Low Fat
High Fiber

Vegan & Vegetarian

Cooking by the Seasons

Herbs and Spices

 

    Appetizers

Scotch Eggs - Scottland

Pickled Eggs

Egg Pakoras - India

Three Cheese Torte

Tomato and Mozzarella Canapés

Basic Deviled Eggs

Asparagus and Mushroom Omelet

Spinach and Mushroom Quiché

Tea Eggs - China

Tomato Basil Crostini - Italy

Blue Cheese & Walnut Terrine

Onion Dip

Three Cheese Dip

Clam Dip

Garden Fresh Herb Dip - California

 Eggs in Pita

   Baked Brie

    Cheese and Mushroom Tarts

 

   Soups

Egg & Mustard Green Soup - Chinese

 

  Salads

Egg and Cottage Cheese Salad

Apple and Blue Cheese Coleslaw

Pear & Blue Cheese Salad

Egg Salad

Ricotta Stuffed Grilled Peach Halves

  Grilled Peach, Gorgonzola and Toasted Walnut Salad

  Entrée

Piperade - Basque

  Beethoven's Mac 'n' Cheese

Zucchini Omelette

  Fresh Peach and Blue Cheese Pizza

Eggs in Pita

Ham & Egg Casserole

Anglesey Eggs - Wales

Ham Stuffed Eggs in Cheese Sauce

Eggs Goldenrod

Eggs Masala - India

Kedgeree - Scotland

Eggs Mayonnaise

Eggs in Spuds

Fondue Neuchâteloise

Mushroom & Cheddar Fondue

Asparagus and Mushroom Omelet

Seafood Egg Foo Yung

Spinach and Mushroom Quiché

 

  Side Dishes

Eggs in Spuds

Ricotta Stuffed Grilled Peach Halves

   Desserts

Pashka and Kulich

Homemade Pudding

Old Fashion Custard Pie

Applesauce Custard Pie

Pear & Custard Tart

Pears with Blue Cheese and Port

Blackberry Ice Cream

Vanilla Ice Cream

Fresh Fruit Fool

Blackberry Fool

Grasshopper Pie

Very Berry Summer Pie

 

  Misselaneous 

Mothers Day Scramble

Breakfast Burritos

Easter Eggs

Hollandaise Sauce 

Crème Fraîche

Perfect Hard Boiled Eggs

 Making an Oriental For Garnish

 

      

 

 

        Copyright © 2008 - Geraldine Duncann