Type what you have

Ingredients

• ✓ egg
• heavy cream
• green onion
• salt
• black pepper
• pie crust
• camembert cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Beat eggs in a medium bowl; add heavy cream, green onions, salt, and pepper and mix well. Pour into the crust.
3. 3 Slice Camembert thinly and add to the filling. Place tart on a baking sheet.
4. 4 Bake in the preheated oven until crust is golden and cheese is melted and a bit crunchy, about 25 minutes. Serve immediately.

By RoseKitty8

Ingredients

• ✓ egg
• milk
• chicken breast
• bread crumb
• oil
• swiss cheese
• ham
• cream of chicken soup
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
3. 3 Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
4. 4 Bake in preheated oven until golden brown and bubbly, about 30 minutes.

By Wanda Cleaver Geitner

Ingredients

• ✓ egg
• yukon gold potato
• water
• butter
• kosher salt
• flour
• cayenne pepper
• nutmeg

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
3. 3 Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
4. 4 Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
5. 5 Scoop potato dough into the greased muffin cups.
6. 6 Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.

By John Mitzewich

Ingredients

• ✓ egg
• all-purpose flour
• sugar
• baking powder
• salt
• milk
• butter
• vanilla extract

Instructions

1. 1 Sift together flour, sugar, baking powder, and salt in a large bowl. Stir in milk, butter, and vanilla. Add in eggs and mix until smooth.
2. 2 Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. 3 Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
4. 4 Stack the finished crêpes by putting wax paper between each one. Keep covered with a dry cloth until ready to eat.

By bonnie

Ingredients

• ✓ egg
• puff pastry
• bacon
• ground beef
• salt
• black pepper
• cayenne pepper
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large cold skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Drain bacon fat and wipe the pan, but do not clean completely.
3. 3 Shape ground beef into a patty that is about 1 inch thick by 4 1/4 inches in diameter. Season well with salt, pepper, and cayenne. Sear seasoned burger on high in the skillet for 2 minutes per side. Move the burger to a plate and transfer into a refrigerator to cool.
4. 4 Remove a sheet of puff pastry from the freezer (I used 1/2 package of Dufour Puff Pastry). Roll the pastry to 1/8 inch thick. Cut out a 5 1/4 to 5 1/2 inch round circle of dough for the bottom. Cut out a 7 1/4 to 7 1/2-inch round circle of dough for the top. Place the dough on a sheet pan, and put in the freezer until firm.
5. 5 Cut a small hole into the middle of the top piece (to function as a vent), and lightly score the surface of the pastry with the tip of a knife, but do not cut all the way through. Place the top piece in the fridge to keep cold.
6. 6 Take the bottom pastry on the pan from the freezer and top with burger, bacon, and cheese. Beat egg with 1 teaspoon water in a small bowl and brush the edges with the egg wash. Place the top pastry piece over the fillings. As dough warms and softens, press the top edges into the bottom piece edges and seal tightly. The bottom edge of dough can be rolled up and over top of the pastry to finish the seal. Place in the fridge until well chilled, about 20 minutes.
7. 7 Preheat the oven to 450 degrees F (230 degrees C). Crimp the edge of the pastry with a fork, and egg wash the top surface.
8. 8 Bake in the preheated oven until nicely browned, 20 to 22 minutes. Transfer to a cooling rack and allow to sit for about 5 minutes before serving.
9. 9 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ egg
• kosher salt
• potato
• butter
• egg yolk
• nutmeg
• black pepper
• heavy cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Fit a piping bag with a coupler and large open star tip. Grease a baking sheet.
2. 2 Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
3. 3 Cook potatoes over low heat until remaining water steams off, about 3 minutes. Cool at least 15 minutes.
4. 4 Place potatoes in the bowl of a food processor; process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and black pepper. Pulse until just combined; spoon into the piping bag. Gather bag edges and twist together.
5. 5 Pipe potato mixture with a circular motion onto the prepared baking sheet into eighteen 2-inch rosettes; finish with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
6. 6 Beat 1 egg and heavy cream together in a bowl; brush onto rosettes.
7. 7 Bake in the preheated oven until golden brown, 35 to 40 minutes.

By Howard

Ingredients

• ✓ egg
• chicken
• onion
• celery
• bay leaf
• salt
• pepper
• all-purpose flour

Instructions

1. 1 Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
2. 2 When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
3. 3 To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
4. 4 Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.

By Sharon Howard

Ingredients

• ✓ egg
• brown sugar
• all-purpose flour
• salt
• milk
• vanilla extract
• butter
• brown sugar
• water
• apple
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Make custard: Mix eggs and brown sugar in a large bowl until smooth. Whisk in flour and salt. Slowly add milk, stirring constantly until well combined. Stir in vanilla and set aside to rest.
3. 3 Prepare apples: Melt butter, brown sugar, and water in a 10 1/4-inch cast iron skillet over medium-high heat. Stir frequently until mixture starts to boil. Reduce heat to medium; swirl the skillet, but do not stir, until mixture starts to thicken, about 2 minutes. Add apples and cinnamon. Cook and stir until apples are crisp-tender and starting to brown, 15 to 18 minutes. Remove from heat.
4. 4 Stir custard and pour over apples in the skillet.
5. 5 Bake in the preheated oven until edges are golden brown and custard is set, 28 to 35 minutes.

By Yoly

Ingredients

• ✓ egg
• pie shell
• spinach
• swiss cheese
• all-purpose flour
• milk
• salt
• black pepper
• nutmeg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Prick pie shell with a fork.
2. 2 Bake in the preheated oven until lightly golden, 6 to 8 minutes. Remove and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
3. 3 Bring a small pot of water to a boil. Add spinach and cook until heated through and dark green, about 5 minutes. Drain well and let cool.
4. 4 Combine Swiss cheese and flour in a bag. Seal and shake until cheese is coated.
5. 5 Whisk milk, eggs, salt, pepper, and nutmeg together in a large bowl. Stir in spinach and flour-coated Swiss cheese. Pour into the cooled pie shell.
6. 6 Bake in the preheated oven until middle is set, 50 to 60 minutes. Cool slightly before slicing and serving.

By Allrecipes Member

Ingredients

• ✓ egg
• all-purpose flour
• water
• instant yeast
• sugar
• french fry
• cooking spray
• bacon
• mexican cheese blend
• pizza sauce
• beef gravy

Instructions

1. 1 Place flour in a large bowl. Whisk water, egg, yeast, and sugar together in a cup. Make a well in the flour and pour in yeast mixture. Stir until mixture forms a smooth dough, adding a small amount of flour or water if needed. Cover bowl with a towel; set aside to rise until doubled in size, about 30 minutes.
2. 2 Preheat oven to 425 degrees F (220 degrees C). Spread French fries in a single layer on a baking sheet.
3. 3 Bake fries in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Heat a large skillet over medium heat and fry bacon pieces until browned, about 5 minutes; remove to drain on a paper towel.
5. 5 Spray a round pizza pan with baking spray.
6. 6 Punch down dough, and flatten onto pizza pan. For a stuffed crust, sprinkle about 1/4 cup shredded Mexican cheese blend around the edge of the dough, roll dough inward over cheese, and pinch dough to seal.
7. 7 Spread a thin layer of pizza sauce over dough. Spread fries over dough; pour gravy over fries as needed to cover. Top with remaining Mexican cheese blend. Sprinkle bacon pieces evenly over pizza.
8. 8 Bake in the preheated oven until cheese is bubbly and crust is golden, about 20 minutes.

By Teena Mengel

Ingredients

• ✓ egg
• chicken breast
• deli ham
• swiss cheese
• all-purpose flour
• salt
• black pepper
• bread crumb
• butter

Instructions

1. 1 Place each chicken breast on a cutting board between 2 pieces of parchment paper. Being careful not to pound all the way through, use a mallet or a foil-wrapped brick to flatten each breast to a thickness of 1/4 inch.
2. 2 Cut ham and Swiss cheese slices in half so you have 4 pieces of each. Stack 1 piece ham and 1 piece of cheese in the middle of each flattened chicken breast. Roll up like a jelly roll, tucking the ham and cheese inside the breast as you roll. Secure the ends and sides with toothpicks so the cheese won't run out. Transfer to the refrigerator for at least 15 minutes, or up to 4 hours.
3. 3 Preheat an air fryer to 350 degrees F (175 degrees C), if recommended by the manufacturer.
4. 4 Combine flour, salt, and pepper in a small bowl. Place beaten egg in second bowl. Place bread crumbs in a third bowl.
5. 5 Dip each chicken bundle in flour mixture, then in egg, and finally in bread crumbs to coat. If you notice any spots that are just coated in flour, lightly pat with beaten egg and bread crumbs. Gently pat each bundle with melted butter and place in the air fryer basket.
6. 6 Air-fry until crust is nicely browned and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bibi

Ingredients

• ✓ egg
• swiss cheese
• all-purpose flour
• pie crust
• ham
• milk
• salt
• mustard
• parsley
• pimento pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss shredded cheese and flour together in a medium bowl. Sprinkle mixture onto frozen pie crust. Add diced ham on top of cheese.
3. 3 Combine eggs, milk, salt, and dry mustard in a medium bowl until mixture is evenly blended. Beat until smooth and pour over cheese and ham.
4. 4 If needed, place foil around the edges of the crust to protect it from burning.
5. 5 Bake in the preheated oven until the filling is set and the crust is golden brown, about 1 hour. A knife inserted into the center of the quiche should come out clean.
6. 6 Garnish with parsley and pimento peppers before serving.

By MORGIE

Ingredients

• ✓ egg
• water
• butter
• all-purpose flour
• cream cheese
• sour cream
• celery
• onion
• garlic powder
• soy sauce
• imitation crabmeat

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and butter to a boil in a saucepan; reduce heat to low. Stir in flour until forms a ball. Off heat, add eggs all at once; stir until smooth.
3. 3 Drop dough by teaspoonfuls onto a cookie sheet.
4. 4 Bake in the preheated oven until puffs are golden brown and hollow sounding, 20 to 25 minutes. Cool, then split.
5. 5 Meanwhile, combine cream cheese, sour cream, celery, onion, garlic powder, and soy sauce until smooth; fold in crabmeat.
6. 6 Fill cooled puff pastries with crab mixture.

By N Morski

Ingredients

• ✓ egg
• all-purpose flour
• artichoke heart
• vegetable oil
• butter
• lemon
• parmesan cheese
• sherry
• salt
• black pepper
• parsley

Instructions

1. 1 Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.
2. 2 Heat vegetable oil in a skillet over medium heat; cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl.
3. 3 Pour oil out of skillet and wipe clean with a paper towel; return to stove top. Heat butter in the skillet over medium heat; pour in lemon juice. Return artichoke hearts to skillet and sprinkle with Parmesan cheese; pour in sherry. Season with salt and pepper; stir well.
4. 4 Remove artichoke hearts from skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, 2 to 3 minutes. Pour over artichoke hearts; garnish with parsley.

By Diane

Ingredients

• ✓ egg
• milk
• all-purpose flour
• butter
• salt
• cooking spray
• butter
• spinach
• shallot
• chicken
• brie cheese

Instructions

1. 1 Mix milk, flour, eggs, melted butter, and salt together in a blender until combined. Let mixture rest for 15 minutes.
2. 2 Heat a 12-inch nonstick skillet over medium heat; lightly coat with cooking spray. Add 1/2 cup of batter and swirl the skillet so the batter completely covers the bottom. Cook until bottom is golden brown, 2 to 3 minutes. Loosen the edges with a rubber spatula and use your fingers to quickly flip the crepe. Cook 1 minute more.
3. 3 Slide crepe out of the skillet. Repeat with remaining batter, spraying skillet in between crepes. Stack cooked crepes directly on top of each other to maintain temperature.
4. 4 Melt butter in a separate skillet over medium-high heat. Saute spinach and shallots until softened, about 3 minutes. Add chicken and mix to combine and heat through, 3 to 4 minutes. Set aside.
5. 5 Spread 2 tablespoons Brie cheese onto each crepe; add chicken mixture. Fold crepe in half, return to the skillet, and heat until cheese is melted. Remove from skillet and roll into a cone shape.

By thedailygourmet

Ingredients

• ✓ egg
• bacon
• onion
• salt
• black pepper
• milk
• heavy cream
• flour
• nutmeg
• pie crust

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.
3. 3 Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes.
4. 4 Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg.
5. 5 Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.

By QuebecGirl

Ingredients

• ✓ egg
• milk
• cognac
• morel mushroom
• chicken liver
• ham
• garlic
• ground pork
• black pepper
• salt
• bay leaf

Instructions

1. 1 Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
2. 2 Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
3. 3 Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
4. 4 Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
5. 5 Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving

By stella

Ingredients

• ✓ egg
• chicken breast
• salt
• black pepper
• mustard
• swiss cheese
• deli ham
• toothpick
• all-purpose flour
• panko bread crumb
• parmesan cheese
• cooking spray

Instructions

1. 1 Gather the ingredients.
2. 2 Place a chicken breast on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place chicken breast between 2 sheets of heavy plastic on a solid, level surface; lightly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Repeat with remaining chicken breast.
3. 3 Season each chicken breast with salt and pepper. Spread Dijon mustard on top. Place 1 slice of cheese on each breast. Top each with 2 slices of ham and 1 slice of cheese. Roll each breast up and secure with a toothpick.
4. 4 Place flour in a shallow bowl. Place egg in a second bowl. Mix panko bread crumbs and grated Parmesan in a third bowl. Preheat an air fryer to 350 degrees F (175 degrees C).
5. 5 Meanwhile, dredge chicken breasts in flour; shake off excess. Dip into beaten egg, allowing any excess egg to drip back into the bowl. Press into bread crumb mixture to coat both sides; place breaded chicken breasts onto a plate and spray with nonstick spray. Let sit for 5 minutes while the air fryer preheats, then arrange breaded chicken in a single layer in the air fryer basket.
6. 6 Cook in the preheated air fryer for 10 minutes; flip chicken breasts and spray any dry spots with nonstick spray. Cook until chicken is no longer pink in the center, 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ egg
• potato
• ground pork
• onion
• salt
• black pepper
• cinnamon
• clove
• allspice
• water
• pie pastry
• paprika

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Prick potato several times with a fork and place onto a baking sheet.
4. 4 Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour. Let cool for 10 minutes, then discard skin and mash flesh. Turn the oven off.
5. 5 Place mashed potato into a large skillet with ground pork, onion, water, pepper, cinnamon, cloves, and allpsice. Bring to a boil, then reduce the heat and simmer until very thick, at least 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Line a deep-dish pie plate with one pastry. Spoon in pork and potato filling.
8. 8 Cover with remaining pastry. Brush with beaten egg and sprinkle with paprika. Cut a steam vent in pastry.
9. 9 Bake in the preheated oven for 50 minutes. If the edges brown too fast, cover them with a strip of foil. Serve warm.

By Maggie Rogers

Ingredients

• ✓ egg
• all-purpose flour
• chicken breast
• olive oil
• chicken broth
• white wine
• butter
• lemon
• parsley
• salt
• pepper
• water
• cornstarch

Instructions

1. 1 Gather all ingredients.
2. 2 Dredge chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour again to coat both sides. Repeat with remaining chicken.
3. 3 Heat oil in a nonstick skillet over medium heat. Add chicken and sauté until almost cooked through, about 4 minutes per side. Transfer to a paper towel-lined plate.
4. 4 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking dish.
5. 5 Heat chicken broth, wine, butter, lemon juice, parsley, salt, and pepper in a medium saucepan over medium-low heat, stirring occasionally, until butter melts. Stir water and cornstarch together in a small bowl until combined; add to broth mixture and cook until it thickens slightly, 2 to 3 minutes.
6. 6 Place chicken into the prepared baking dish and pour sauce over top.
7. 7 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Elaina

Ingredients

• ✓ egg
• all-purpose flour
• salt
• black pepper
• sugar
• parmesan cheese
• olive oil
• chicken breast
• butter
• garlic
• sherry
• lemon juice
• chicken base

Instructions

1. 1 Mix together flour, salt, and pepper in a shallow bowl. Whisk beaten eggs, sugar, and Parmesan cheese in another bowl until the mixture is thoroughly blended and the sugar has dissolved.
2. 2 Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
3. 3 In the same skillet over medium-low heat, melt butter, and stir in garlic. Add sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir.
4. 4 Return chicken breasts to the sauce, and gently simmer for about 15 minutes. To serve, place a chicken breast on a plate, and top with sauce.

By rocgrandma

Ingredients

• ✓ egg
• olive oil
• beef tenderloin filet
• butter
• white mushroom
• shallot
• garlic
• red wine
• puff pastry
• red wine
• salt
• pepper
• milk

Instructions

1. 1 Heat olive oil in a heavy skillet over high heat until very hot. Add filets; sear until well browned, 1 to 2 minutes per side. Transfer filets to a plate, cool slightly, then chill in the refrigerator for at least 1 hour. Filets must be cold.
2. 2 Melt butter in the same skillet over medium heat. Add mushrooms, shallots, and garlic; cook and stir until shallots are tender and translucent and mushrooms release their juices, 6 to 8 minutes. Stir in 2 tablespoons wine, scraping any browned bits of food off the bottom of the skillet. Transfer mushroom mixture to a bowl, cool slightly, then chill in the refrigerator, about 45 minutes.
3. 3 Place 2 puff pastry squares on a work surface; top each with 1 chilled filet. Divide mushroom mixture between filet tops; cover each with 1 remaining puff pastry square. Fold and pinch pastry edges together to enclose filling and seal. Trim pastry to make tidy packages; cut a small slit on top each package.
4. 4 Heat remaining 1 1/2 cups red wine in a saucepan over medium heat; simmer until wine is reduced by half, about 15 minutes. Season with salt and black pepper; set aside and keep warm.
5. 5 Whisk egg and milk together; brush pastry packages with egg mixture to help browning. Refrigerate pastry packages to keep cold.
6. 6 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
7. 7 Place puff pastry packages on the prepared baking sheet. Bake in the preheated oven until pastry is golden brown and crisp and filets reach desired doneness, about 15 minutes for medium-rare. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C). Drizzle wine sauce over beef in puff pastry to serve.

By Spencer Serena

Ingredients

• ✓ egg
• olive oil
• onion
• mushroom
• garlic
• salt
• black pepper
• spinach
• all-purpose flour
• puff pastry
• salmon fillet
• paprika
• mayonnaise
• lemon juice
• dijon mustard
• dill

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.
3. 3 Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.
5. 5 Dust work surface with flour. Lay 1 puff pastry sheet out on work surface; spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top; sprinkle paprika over salmon and top with wilted spinach.
6. 6 Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to prepared baking dish.
7. 7 Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Let cool briefly, then slice into 4 portions.
8. 8 To make the sauce: Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl.
9. 9 Spoon sauce onto 4 plates and place a piece of salmon en croûte on each.

By Salvatore A Lenzo

Ingredients

• ✓ egg
• butter
• shallot
• sole
• salmon fillet
• shrimp
• breadcrumb
• egg white
• kosher salt
• cayenne pepper
• parsley
• water
• lemon
• butter
• parsley
• salt

Instructions

1. 1 Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft and sweetened, about 5 minutes. Let cool to room temperature.
2. 2 Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley.
3. 3 Cover processor and pulse on and off, starting with short pulses and transitioning to longer ones, until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours.
4. 4 Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture.
5. 5 Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes.
6. 6 Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve.
7. 7 Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks.
8. 8 Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages.
9. 9 Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.

By John Mitzewich

Ingredients

• ✓ egg
• all-purpose flour
• butter
• onion
• cinnamon
• nutmeg
• clove
• ground pork
• parsley
• bread crumb
• chicken broth
• bay leaf
• water
• salt
• black pepper
• potato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
2. 2 Roast flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
3. 3 Melt butter in a large, heavy pot over medium heat. Add onion and cook and stir until onion is translucent, about 5 minutes. Transfer onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir spice mix into onion. Place ground pork, parsley, egg, and bread crumbs in the bowl, and mix to combine thoroughly. Form meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
4. 4 Pour chicken broth into the pot and bring to a boil over medium heat. Carefully add the meatballs, stirring to keep them from sticking to the bottom. Add the bay leaf. Simmer meatballs 20 minutes. Add potatoes and simmer until potatoes are tender and the broth has reduced, about 20 minutes longer. Transfer meatballs to a bowl with a slotted spoon.
5. 5 Remove and discard bay leaf. Mix remaining roasted flour and cold water together in a cup. Gradually whisk flour mixture into the simmering broth to thicken. Bring stew to a full boil. Cook, stirring constantly, until gravy thickens, about 5 minutes.
6. 6 Season with salt and black pepper. Return meatballs to stew and serve.

By Nancy Carreiro

Ingredients

• ✓ egg
• water
• pastry
• parsley
• bread crumb
• clove
• savory
• black pepper
• cinnamon
• salt
• celery
• garlic
• mushroom
• onion
• beef stock
• ground pork
• vegetable oil

Instructions

1. 1 In a large skillet, heat oil over medium high heat. Cook pork, breaking up with spoon, for about 10 minutes or until no longer pink. Drain fat.
2. 2 Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil. Reduce heat to medium low. Simmer for 35 to 45 minutes, or until 2 tablespoons liquid is left. Stir in fresh bread crumbs and parsley. Taste, and adjust the seasoning to your liking. Cover, and refrigerate until cold. The filling can be stored for up to one day.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Roll out pastry to about 1/8 inch thickness, and fit to pie plate. Spoon filling into shell. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge. Beat egg with water, and brush over the top pastry. Cut steam vents in top.
5. 5 Bake in preheated oven until pastry is golden brown, about 45 minutes. Allow to cool for about 10 minutes before serving.

By Nicole

Ingredients

• ✓ egg
• sea salt
• olive oil
• parmigiano-reggiano cheese
• water
• mustard
• olive oil
• cherry tomato
• basil
• cayenne pepper
• black pepper
• kosher salt
• egg yolk
• goat cheese
• water
• apple cider vinegar
• butter
• salt
• cornmeal
• all-purpose flour

Instructions

1. 1 To make the crust: Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
2. 2 Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
3. 3 Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
4. 4 Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a thin 12-inch round pizza pan; refrigerate until ready to use.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
7. 7 Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 ½-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
8. 8 Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
9. 9 Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
10. 10 Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.

By John Mitzewich

Ingredients

• ✓ egg
• baking powder
• vanilla extract
• white sugar
• butter
• all-purpose flour
• milk
• parsley
• sherry
• sour cream
• black pepper
• salt
• chicken bouillon
• milk
• all-purpose flour
• onion
• mushroom
• chicken breast
• canola oil
• butter

Instructions

1. 1 Make filling: Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken in hot butter-oil mixture until no longer pink in the center, about 5 minutes. Transfer to a plate.
2. 2 Melt remaining 4 tablespoons butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in flour and cook for 2 minutes. Reduce heat to low. Add milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry until sauce is smooth.
3. 3 Scoop 1 cup sauce into a small bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
4. 4 Make crêpes: Beat together milk, flour, egg, melted butter, sugar, vanilla, and baking powder in a large bowl until well combined.
5. 5 Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the hot skillet, swirling to spread evenly. Cook crêpe until golden brown, about 30 seconds per side. Transfer crêpe to a plate. Repeat with remaining batter, separating crêpes with waxed paper and covering to keep warm.
6. 6 Scoop 1/4 cup chicken mixture onto each crêpe and roll up. Spoon reserved 1 cup sauce over filled crêpes. Garnish with remaining 1 teaspoon parsley.

By Susan

Ingredients

• ✓ egg
• bay leaf
• red chile pepper
• hog casing
• black truffle
• parsley
• black pepper
• salt
• thyme
• cayenne pepper
• paprika
• sherry
• almond meal
• creme fraiche
• lemon
• shallot
• mushroom
• butter
• milk
• white bread
• ham
• chicken

Instructions

1. 1 Roughly chop chicken and ham and place in a food processor. Process until well combined and finely chopped. Set aside.
2. 2 Combine bread cubes and milk in a medium pan over low heat. Cook, stirring constantly, until mixture turns into a paste. Remove from heat and set aside.
3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms, shallots, and lemon juice. Cook and stir until mushrooms are soft and liquid has evaporated, 5 to 8 minutes. Remove from heat and let cool slightly.
4. 4 Combine chicken-ham mixture, bread mixture, and mushroom mixture in a large bowl. Add egg yolks, crème fraîche, almond meal, sherry, paprika, cayenne, thyme, salt, and pepper; mix with your hands until well combined.
5. 5 Beat egg whites in a large bowl with an electric mixer until stiff, then gently fold into sausage mixture. Fold in parsley and shaved truffle. Cover mixture and chill in the refrigerator for 1 hour.
6. 6 Soak hog casing in cold water for about 30 minutes. Place the wide end of a sausage stuffing funnel up against the sink tap and run cold water through the inside of casing.
7. 7 Using a medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing meat mixture through the funnel, supporting sausage with your other hand. Once meat mixture is finished, tie the other end of the casing into a knot.
8. 8 Twist the casing at regular intervals to create 10 individual links, alternating between twisting in opposite directions.
9. 9 Heat a large pot of water over low heat until lukewarm. Add sausages, chile pepper, and bay leaf; bring to just below simmering. The water temperature should stay around 200 degrees F (95 degrees C). Cook sausages in water for 40 minutes. Drain well, then run sausages under cold water to stop the cooking process.
10. 10 Melt remaining 2 tablespoons butter in the large skillet over medium heat. Cook sausages in hot butter until browned, about 7 minutes per side.

By stella

Ingredients

• ✓ egg
• ✓ egg
• pork sausage
• bread crumb

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil. Place a wire rack over the foil.
2. 2 Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg.
3. 3 Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack.
4. 4 Bake in the preheated oven until golden brown, 20 to 22 minutes. Serve hot.

By Richard