Egg Drop Soup

 

EGG DROP SOUP

This easy egg drop soup recipe will taste just like your favorite Chinese restaurant's egg drop soup (maybe a little better). It's delicious, and can be made in minutes.

by: bill

INGREDIENTS

• ▢4 cups chicken stock(about 1 liter, organic or homemade preferred!)
• ▢1/2 teaspoon sesame oil
• ▢3/4 teaspoon salt
• ▢1/8 teaspoon sugar
• ▢1/8 teaspoon white pepper
• ▢1/2 teaspoon turmeric (Or 5 drops yellow food coloring. Optional, but if you want "the look…")
• ▢3 tablespoons cornstarch (mixed with 1/3 cup water)
• ▢3 eggs (lightly beaten)
• ▢1 scallion (chopped)
• ▢1/4 teaspoon MSG (increase amount to personal preference)

COOK MODEPrevent screen from going dark

INSTRUCTIONS

• Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
• Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
• Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
• Ladle the soup into bowls, top with scallions, and serve!

NUTRITION FACTS

Calories: 109kcal (5%) Carbohydrates: 10g (3%) Protein: 7g (14%) Fat: 4g (6%) Saturated Fat: 1g (5%) Cholesterol: 87mg (29%) Sodium: 551mg (23%) Potassium: 198mg (6%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 140IU (3%) Vitamin C: 0.7mg (1%) Calcium: 17mg (2%) Iron: 0.8mg (4%)

Shepherd's Pie

 

Easy Shepherd's Pie

PREP TIME15 mins

COOK TIME50 mins

TOTAL TIME65 mins

SERVINGS4 servings

Ingredients

• 1 teaspoon salt, plus more to taste

• 3 large (1 1/2 to 2 pounds) potatoes , peeled and quartered

• 8 tablespoons (1 stick) butter, divided

• 1 medium onion, chopped (about 1 1/2 cups)

• 1 to 2 cups mixed vegetables, such as diced carrots, corn, or peas

• 1 1/2 pounds ground round beef

• 1/2 cup beef broth

• 1 teaspoon Worcestershire sauce

• Pepper and/or other seasonings of choice

Method

1. Boil the potatoes:

   Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).

2. Preheat the oven to 400°F.
3. Sauté the vegetables:

   While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.

   If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.

   If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

4. Add the ground beef, then the Worcestershire sauce and broth:

   Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Drain the pan of excess fat, if necessary (anything more than 1 tablespoon). Season with salt and pepper.

   Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

   Taste the cooked filling and, if needed, add more salt, pepper, Worcestershire, or other seasonings of your choice.

5. Mash the cooked potatoes:

   When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 tablespoons of butter. Mash with a fork or potato masher, taste, and adjust seasonings with salt and pepper.

6. Layer the meat mixture and mashed potatoes in a casserole dish:

   Spread the cooked filling in an even layer in a large baking dish (such as a 9 x 13-inch casserole.

   Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

7. Bake:

   Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

   (Be careful when broiling using Pyrex or glass dishes, they have been known to shatter under the high heat of the broiler. It's not a worry if you are using a ceramic or metal casserole dish.)

   Did you love the recipe? Leave a comment and give us some stars below!

8. 
   

Creamy Garlic Shrimp

 

Creamy Garlic Shrimp

Creamy Garlic Shrimp With Parmesan is a deliciously easy Shrimp Recipe! Coated in a rustic and buttery sauce, ready in less than 10 minutes!

Prep Time10minutes mins

Cook Time10minutes mins

Total Time20minutes mins

Course: Dinner

Cuisine: American

Keyword: Creamy Garlic Shrimp, Garlic Shrimp, Shrimp

 

Servings: 4 people

 

Calories: 521kcal

 

Author: Karina

Ingredients

• 1 tablespoon olive oil
• 1 pound shrimp tails on or off
• ¼ teaspoon salt to taste
• ¼ teaspoon black pepper to taste
• 2 tablespoons unsalted butter
• 6 cloves garlic minced
• ½ cup dry white wine or chicken broth
• 1 ½ cups reduced fat cream
• ½ cup parmesan cheese freshly grates
• 2 tablespoons parsley fresh, chopped

Instructions

• Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
• Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.
• Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
• Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
• Add the shrimp back into the pan, sprinkle with parsley. Taste test sauce and adjust salt and pepper, if needed.
• Serve over pasta, rice or steamed veg.

Notes

*Use a good quality dry white wine such as a pinot griot or chardonnay.

White wine can also be substituted for chicken broth or left out completely. The flavour in the sauce will be altered.

*I use reduced fat cream (or light cream) for this recipe. Substitute with half and half if you wish, being careful not to bring the sauce to a boil or it may curdle. You can also use evaporated milk as a low calorie substitution.

Heavy or thickened cream may also be used and will not require thickening with cornstarch. Allow cream to reduce in a gentle simmer until thickened to your liking.

Nutrition

Calories: 521kcal | Carbohydrates: 6g | Protein: 30g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 306mg | Sodium: 515mg | Potassium: 452mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 1.35IU | Vitamin C: 5mg | Calcium: 298mg | Iron: 1mg

Thank You! https://cafedelites.com/creamy-garlic-shrimp/