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National Egg Salad Week – Global Ovals

National Egg Salad Week – Global Ovals

Welcome to a week long celebration of all things egg… peel back the shells and enjoy some new ways to have an egg-cellent meal.

Monday – Dessert First – Cadbury Deviled Eggs
Tuesday – Devilish Dishes – Inside Out Deviled Eggs
Wednesday – Entrée Entries – Scotch Eggs
Thursday – Global OvalsBauernsalat
Friday – Tour d’ America – Pittsburgh Maurice Salad

Light and tangy alternative to potato or macaroni salads.

Light and tangy alternative to potato or macaroni salads.

Spain – Receta de Bosque de huevo duro – Boiled egg and tomato stacked on lettuce with dots of mayo.

Spain – Receta de Coliflor con huevo duro – Cauliflower cooked in instant chicken soup mixed with chopped hard boiled egg and spices.

France – Salde d oeufs – bright colors and flavors with fennel, beet, anchovy and capers.

Germany – Bauernsalat – Bologna, Gouda, apples and spices makes a nice main dish twist.

Croatia – Green Bean and egg salad – Vinaigrette with no mayo

Geogia – Gruusia munasalat – walnut and dill with pomegranate seeds to garnish

 
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Posted by on 28 April 2011 in Holidays Away from Home

 

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National Egg Salad Week – Bauernsalat

Welcome to a week-long celebration of all things egg… peel back the shells and enjoy some new ways to have an egg-cellent meal.

Monday – Dessert First – Cadbury Deviled Eggs
Tuesday – Devilish Dishes – Inside Out Deviled Eggs
Wednesday – Entrée Entries – Scotch Eggs
Thursday – Global Ovals – Bauernsalat
Friday – Tour d’ America – Pittsburgh Maurice Salad

Light spices and thin sauce let the diverse flavors shine.

Light spices and thin sauce let the diverse flavors shine.

The original author had this German Farmer’s Salad (Bauernsalat) on Christmas Eve while visiting her mother.  Try and make this at least a day ahead as the sauce was very light, not even noticeable the first day, but on the second day it melds into a nice balance. I was able to find imported German bologna at my local Wal-Mart Superstore, but not my local grocery store or butcher shop. This is a very large recipe and could easily be split down several times.

Ingredients

Ingredients

Dice

Dice bologna, gouda and onions

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Posted by on 28 April 2011 in Holidays Away from Home

 

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National Egg Salad Week – Dessert Fist

National Egg Salad Week – Dessert Fist

Welcome to a week-long celebration of all things egg… peel back the shells and enjoy some new ways to have an egg-cellent meal.

Monday – Dessert First – Cadbury Deviled Eggs
Tuesday – Devilish Dishes – Inside Out Deviled Eggs
Wednesday – Entrée Entries – Scotch Eggs
Thursday – Global Ovals – Bauernsalat
Friday – Tour d’ America – Pittsburgh Maurice Salad

Spilled Eggs

don't cry over spilled eggs - make devish desserts

Cookies

Chocolate Chip – Collaboration of 3 bloggers to create both standard and small batch recipes for those who don’t want to have 8 large cookies taunting them.

Lemon Poppyseed Cookies – Shortbread feel with the classic pound cake taste.

Amazing Double Chocolate Hard Boiled Egg Cookies – Sour cream and brown sugar cookie with both chips and powder.

Chilled Cheesecakes

Paskha S Varyonymi Yaytsami – Candied fruit and farmer’s cheese mixture molded in a lined flower pot and chilled.  Served with the Russian equivalent of a Panettone.

Kohupiimapasha keedetud munarebudega – Almond and orange version of a Paskha with whipped cream and curd cheese.

Paskha – Gives several variations on cheese, molding, cooking, and decoration.

Cooked Puddings

The Six Combination Dessert 六味糖水 – Combination of ingredients created for health and good luck traditionally served at Chinese New Year turned into a slow cooker dessert and served with hard boiled eggs.

Eggs Benedict Bread Pudding – Broccoli and lemon juice mimic a spring Benedict with hollandaise.

Deviled Cadbury Eggs – Cream cheese, apples and pecans make for a surprisingly tart taste and a challenge to make.

 
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Posted by on 25 April 2011 in Holidays Away from Home

 

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National Egg Salad Week – Cadbury Deviled Eggs

National Egg Salad Week – Cadbury Deviled Eggs

Welcome to a week-long celebration of all things egg… peel back the shells and enjoy some new ways to have an egg-cellent meal.

Monday – Dessert FirstCadbury Deviled Eggs
Tuesday – Devilish Dishes –  Inside Out Deviled Eggs
Wednesday – Entrée EntriesScotch Eggs
Thursday – Global OvalsBauernsalat
Friday – Tour d’ America – Pittsburgh Maurice Salad

Finished Deviled Cadbury Egg

Apple and Nut spin that didn't quite set.

We start this week through a journey of 3 blogs… When I saw a post on Bake Me Away! describing her struggles to create a deviled egg twist on a Cadbury Crème Egg Cupcake that was based on a review of an Irish cup cake shop on Cupcakes take the Cake I thought… hmmm… creating a frosting filling isn’t that hard.

She had limited the amount of powdered sugar based on the taste and the structure suffered… my solution was simple… add more powdered sugar until the texture matched a butter cream and all would be well. I offer my attempt as a starting place for anyone else looking for a quirky way to cut the sweetness and spark some conversation around these seasonal treats. Once I tried starting to get the filling to not run I worked in my refrigerator.  The tray never left the fridge, but the filling would not set.

Ingredients

Ingredients

Pick your favorite nut and chili combination.  The original called for peanuts and cayenne, but I chose pecans and chipotle. Use any style of food coloring that you have on hand.  I use Wilton’s coloring dye that may look orange but comes through as bright yellow.

Split

Split eggs in two

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Posted by on 25 April 2011 in Holidays Away from Home

 

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10 March 2011 Dinner News – School Lunch

Vote Now!

Healthy Kids Recipe Website Front Page

Popular Choice voting is now open

To promote economical healthier options in US school lunches the USDA is hosting a recipe competition for programs that participate in the National School Lunch Program.  Teams consist of at least 4 people (school nutrition professional, chef, student, and a community member) and submit recipes that can be made in a commercial school kitchen following NSLP guidelines in one of three categories – Whole Grains, Dark Green and Orange vegetables, or Dry Beans and Peas.

The top 30 will be used in a cookbook to be published in December 2011. The top 15 semi-finalist will be visited by the judging panel for an on site presentation of their recipe(s) as part of a regular food service.  The finalist will compete head to head in a cook off at a date to be announced.

Voting is now open for the popular choice at – Recipes for Healthy Kids – until May 15, 2011.

The USDA has also created the Chefs Move to School program helping Chef’s and schools connect for a better school lunch.

Give a change a chance!

300+ submission are listed in addition to the semi-finalists.  All recipes provide both 6 and 50 serving ingredient lists. Here are some suggestions for substitutes of some American classics that both adults and kids can enjoy:

Legumes

Eagle Pizza (Oklahoma) – Tostada, bean and veggie “pie”.
Panelle Fries (Florida) – Baked bean flour alternative to french fries.
7 Bean Veggie Chili (Connecticut) –  Served with pita and sour cream.

Vegetable

Berry Delicious Salad (Wisconsin) – In season fruit, chicken, and poppyseed dressing.
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Posted by on 10 March 2011 in United States of America

 

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