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Receta Russian Stuffed Eggs
by Global Cookbook

Russian Stuffed Eggs
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Ingredientes

  • 1 doz large (jumbo) Large eggs
  • 1/2 lb large mushrooms
  • 1 bn parsly
  •     grnd black pepper
  •     Mayonnaise (I used Cholestrol Free Kraft)

Direcciones

  1. Boil the Large eggs for 10 min or possibly more (till they're hard) let them cold off completely.
  2. Chop the mushrooms very finely (a good food processor will help) The goal is to have about 2 c. of minced mushrooms for every dozen Large eggs.
  3. Chop 1/2 c. of parsly (very very fine, food processor type fine)
  4. Cut the Large eggs in half and take out the yolks. Mix the egg yolks with the mushrooms, parsly and add in a tea spoon full of black pepper.
  5. Add in 1/2 c. mayonnaise and stir the whole thing. You should have a grey, mushroomy paste.
  6. Stuff each hollow egg half with heaping tsp. of the paste. Put a tiny little bit of mayo on top and stick a parsly leaf on. Chill before serving.
  7. Most people grabbed 3 - 4 halves, so plan accordingly. If you're handy around the kitchen, 3 dozens of this shouldn't take you more than 1 hour and you can prepare this hrs ahead.