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" Easter Recipes " for the whole family to enjoy...


Quail EGG CORN SOUP

Ingredients :


3 cups chicken stock
1 cup quail eggs ( peeled and boiled )
1/2 lb carrots in cut small cubes
1/2 lb potatoes cut in small cubes
1/2 cup corn
1/2 lb onions
1/2 lb celery
1 1/2 oz butter
1 oz flour
Chopped parsley
1 egg (beaten)

Add salt, pepper and water if necessary depends on individual taste.

Cooking Method:

Melt the butter in the pot. Add the onions and garlic. Sautee for about 2 minutes, then add the carrots and potatoes.

Pour the chicken stock into the pot, add the corn and let it boil for about 2-3 minutes.

In a small cup mix the flour with 1/4 cup of cold water, mix it thoroughly until smooth. Pour this mixture into the simmering pot. Then, add the beaten egg, celery and quail eggs. Let it simmer for about 2-3 minutes, garnish with chopped parsley on top. Use medium to low heat cooking temperature.

Honey Fruit Dessert

20 oz can pineapple chunks, 1 medium apple, 1 medium pear, 1 nectarines, 1/4 cup tangerine juice, 1 1/2 tbsp honey, 1 tsp dried mint flakes

Cooking Method :

Drain pineapple chunks and set aside pineapple juice. Peel all other fruit ingredients and cut into chunk cubes. Mix all fruits together.

On a small bowl mix reserved pineapple juice and tangerine juice, honey and mint flakes. Combine the juice mixture to your fruit mixture all together. Cover and refrigerate for about 2-3 hours. Mix occasionally, serve with the juice marinade.


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