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EGGS Recipes


Take one and one−half cups of green peas, and cook them with one and one−half tablespoons of good butter,

and a pinch of salt. Take four hard−boiled eggs, cut them in two lengthwise, and put them on a platter; pour

over them the peas as a sauce.


Hard boil four eggs, cut them in four pieces each, put them in a platter, and pour over them the following



Take one cup of cold water, and pour one−half of it in a bowl with one tablespoon of starch, stir well until

starch is dissolved. Pour the other one−half onto one heaping tablespoon of powered sugar and boil for a few

moments−−until sugar is thoroughly dissolved. Allow it to cool, and then add the starch, and one cup of milk,

a pinch of salt, a little grated lemon−rind, and two yolks of eggs. Mix all thoroughly, then strain through a

sieve, then put on the stove again, and over a moderate fire, stir it constantly, always in the same direction,

until it has assumed the thickness you desire.


Hard boil four eggs; cut into several pieces. Then prepare the following:

Boil down to a syrup one heaping tablespoon of sugar, rind of one−quarter of lemon, one scant cup of water,

and a little piece of cinnamon. Then remove the lemon−rind and the cinnamon, and add one cup of milk or

cream. When heated through, take off of fire, and add the yolks of four eggs, beating well together. Then pour

the sauce over the hard−boiled eggs in a shallow baking−dish, put it in a very moderate oven, and bake.

Before serving squeeze on a little lemon juice and garnish with squares of fried bread.


Chop up fine one pickled pepper, one teaspoon of capers, one−half small pickled onion and one pickle, and

some parsley. Dissolve in boiling water one tablespoon of butter, add the juice of one−half of lemon, a pinch

of flour to give a little body, and the chopped pickles. If too sour add some sugar.

Hard boil four eggs, cut them in four, and pour over them the sauce.


Hard boil four eggs, divide them in half, and pour over them the following sauce: Put two tablespoons of

vinegar into a saucepan and one tablespoon of sugar (brown or white), fifteen almonds chopped up fine, and a

small piece of candied citron. Let it boil for a little while, then add a pinch of cinnamon, cloves, pepper, and

salt, and if too acid add a little water.

Before taking off the stove add a little flour to give body to the sauce. Pour over the eggs and serve.


Hard boil four eggs. Let them cool in a bowl of cold water. Peel them and divide them in half. Take the yolks

and mix with them one heaping tablespoon of butter, one tablespoon of Parmesan cheese grated, and a little

salt and pepper. Put this mixture into a saucepan with the yolks of two raw eggs, and one−half of the white of

one egg. Stir well until the mixture becomes thick. Then fill the hard−boiled whites of the eggs with the

stuffing; if any stuffing remains over, spread it on the platter under the eggs. Then put one−half cup of milk in

a saucepan with one−half tablespoon of butter and one−half tablespoon of flour, salt, and pepper. Boil for a

few moments, stirring well, then pour over the eggs, sprinkle well with grated Parmesan cheese, and put in the

oven and brown.


Butter a baking−dish and put in the bottom of it slices of stale bread (brown bread is better than white) which

have been dipped in milk. Then put in a layer of very thin slices of Gruyere cheese. Take two eggs, beat them

up to a froth, add salt and pepper, pour them into a baking−dish on top of the bread and cheese, then put it in

the oven until it is browned on top. Serve hot.


Take the whites of four eggs, and beat until stiff. Then add the yolks and one rounded tablespoon of melted

butter, and a little salt and pepper. Take a small baking−dish, butter it well, and put in the bottom a layer or

two of very thin slices of cheese, Parmesan or Gruyere. Put into the oven for a few moments until thoroughly

heated, then pour on the whites of eggs mixed with the other ingredients, put back in the oven, and serve when

the eggs are a golden brown.


Roast two small peppers, take off their skins, remove the seeds, and cut into strips. Take two tomatoes (not

too ripe), boil them, remove the skins and seeds, and cut into thin strips also. Then wash two anchovies,

remove the bones, and cut also into strips. Take a small baking−dish, put in the strips of peppers and tomatoes

and the anchovies. Add two tablespoons of good olive−oil and put on the top of the stove until the ingredients

boil. Then break into the dish four eggs, taking care to keep the yolks whole. Add salt and pepper, and put the

dish into the oven until the eggs are cooked.


Beat four eggs, whites and yolks together. Add one tablespoon of milk or cream, salt and pepper, one

tablespoon of grated Parmesan cheese, and a little chopped−up parsley. With this make three or four omelettes

about the thickness of a ten−cent piece. As the omelettes are finished lay them on a napkin to cool; then cut

them transversely into strips about one−quarter of an inch wide. Then put the strips into a saucepan with some

heated butter. Heat them through thoroughly and serve with grated cheese and the following meat sauce

poured over them:


Chop up some ham fat with a little onion, celery, carrot, and parsley. Add a small piece of beef and cook until

beef is well colored. Then add one and one−half tablespoons of red wine (or white), cook until wine is

absorbed, then add one tablespoon of tomato paste diluted with water, or four fresh tomatoes, and boil fifteen







Almond Biscuits Eggs Ala Vinaigrette High Calorie Oatmeal
Bacon Biscuits Eggs Baked In Tomato Sauce Hot Stuffed Nacho Shells
Breakfast Apple-citrus Compote Eggs Coquelicot Italian Omelette
Breakfast Pizza Eggs En Cocotte Japanese Eggs
Campfire Biscuits Eggs En Marinade Mountain Man Breakfast
Crisp Biscuits Eggs En Panade Mozzarella Loaf
Dutch Oven Biscuits Eggs Lyonnaise Oatmeal
Easy Breakfast Parfait Eggs Recipes Oatmeal Recipes
Egg Balls Eggs Richmond Olive Gardens Fried Mozzarella
Egg Chops Eggs Rossini Omelet With Green Peas
Egg Croquettes Eggs Scrambled With Fresh Tomatoes OMELETS
Egg Pudding Eggs Steamed In The Shell Omelette With Mushrooms
Egg Timbales Eggs Virginia One Pan Breakfast
Eggplant & Tomato Bake Fillets Of Eggs Pancake With Egg Filling
Eggplant Parmesan Focaccia Plain Scrambled Eggs
Eggplant Parmigiana Focaccia Versiliese Salsa Scrambled Eggs With Peppers And Onions
Eggplant Rollatini Frappuccino Sausage And Egg Scramble
Eggplant Rollatini Original Recipe Greek Patates Scotch Eggs
Eggs A La Martin Greek Pate Scrambled Eggs With Shrimps
Eggs A La Suisse Grilled Orange Egg Custard Sea Breeze Scrambled Eggs
Eggs Ala Hyde Healthiest Breakfast Cereal Spanish Omelette
Eggs Ala Russe Tomato Basil Garlic Bagels To Poach Eggs




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