Ingredients
- 1/2 cup of butter
- 1/2 cup of sugar
- 2 large eggs
- 2 cups of chocolate chips
- 1.5 cups of flour
- 2 tbsp of cocoa
- 1 tsp of baking powder
- Pinch of salt
- Vanilla ice cream

Directions:

1. Preheat oven to 350 degrees.

2. Whiz butter and sugar together in a food processor. Add eggs and continue to whiz. Add chocolate chips and whiz until they are ground into small bits.

3. Sift together the flour, cocoa, baking powder and salt and add to the food processor. Pulse until incorporated.

4. Roll dough into balls the size of golf balls. Place on a baking sheet and press down to flatten. Bake for about 6-8 minutes. Let cool.

5. Place a cookie on a baking sheet and top with one heaping scoop of ice cream. Put another cookie on top and push down until the ice cream spreads out and reaches the edges. It should be about an inch thick and evenly dispersed. Continue until desired number of sandwiches have been assembled and put in the freezer. You may need to put each sandwich into the freezer immediately after assembly to avoid excessive melting.









































Notes: The ice cream sandwiches definitely tasted better after we plastic wrapped them and stored them in the freezer.

Adapted from: Chef Michael Smith Ice Cream Sandwiches
Read more...

- 1 tortilla
- Peanut Butter
- Honey
- 1 banana (sliced if tortilla shell is big)

Read more...

Ingredients
- 2 skinless, boneless chicken breast halves
- salt and pepper to taste
- 1/2 container ricotta cheese (425g)
- 1/2 1 package frozen chopped spinach (300g), thawed and drained
- 1 clove garlic, minced
- 1 eggs, beaten
- 1/2 stick grated mozzarella cheese (100g)
- 1/2 jar spaghetti sauce

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Split open chicken breasts on the side for stuffing. Season chicken breasts with salt and pepper to taste; set aside.

3. In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with the mixture (optional: secure with toothpicks). Place stuffed breasts in a lightly greased baking dish. Pour sauce over all and sprinkle with remaining cheese.

4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.



















Notes: I served the dish with vegetable medley and warm toasted slices of bread. I think the recipe made enough filling for at least 3 more (5 total) chicken breasts. Next time, I will grate more cheese and double the sprinkled cheese.

Adapted from: Maria's Stuffed Chicken Breasts
Read more...

- English muffins
- poached eggs
- smoked salmon

Hollandaise Sauce
- 1 1/2 stick of unsalted butter
- 2 egg yolks
- 1/2 lemon
- salt
- cayenne pepper

Foodwishes Hollandaise Sauce


















How to poach an egg


















Yum Yum Yum


















Notes: We made this two days in a row (2 failures and 2 successes) I think half a lemon makes the sauce really tart so we just use a dash. Vinegar is really important to make a poached egg that will stay together, especially if your eggs are not fresh from the chicken. When incorporating the melted butter into the Hollandaise sauce, it's really important to only put a spoonful at a time. Otherwise, the mixture will "break" and it gets really watery. You need to beat pretty fast to mix it in. If it looks too wet, you can try to let it sit and the consistency should change after a while.
Read more...

Batter
- 2 cups of flour
- 1 cup of water
- 2 eggs

Filling
- cabbage, green onion
- pork, shrimp
- tempura bits

Topping
- fish flakes, okonomi sauce


Read more...

Filling
- 2 cans of peaches
- 1/4 cup white sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch

Crust
- 1 1/4 cup all-purpose flour
- 1/2 cup white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water

Topping
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 teaspoon cinnamon, lemon juice, and cornstarch. Toss to coat evenly, and pour into a baking dish. Bake in preheated oven for 10 minutes.

3. Meanwhile, in a large bowl, combine flour, 1/2 cup white sugar, baking powder, and salt. Blend in butter with your fingertips until mixture resembles coarse meal. Stir in water until just combined.

4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 25 minutes.



















Notes: We added juice from one of the cans of peach and two more tablespoons of cornstarch. We simmered the dish in the oven until the liquid was evaporated. The fruit ended up being too sweet; will use less sugar in the filling.

Adapted from: All Recipe's South Peach Cobbler
Read more...

Notes: Made this with val, ren and kev. We got fresh pizza dough from Longos.
Read more...

Ingredients
- 2 chicken breasts
- 1 cup Italian dressing
- 1 red pepper
- 1 tomato
- 2 Focaccia triangles
- 2 slices of Mozzarella cheese

Directions:

1. Marinate chicken breasts in fat free Italian dressing, salt and pepper for at least 10 minutes.

2. Slice tomatoes and pepper. Toast the bread.

3. Pan fry chicken breasts. Place the chicken on the bread with Mozzarella cheese on top. Put in the oven to melt the cheese.

4. Pan fry the red pepper and tomatoes until tender. Place in sandwich. Add condiments (mayonnaise, honey mustard) and serve.



















Notes: I used a straight edged knife to cut the bread but my finger was in the way and I cut my left middle finger. It really hurt. Then, I burned my left upper arm when I took the pan of toasted bread out of the oven. I made two sandwiches and hurt myself twice in the process.
Read more...

Ingredients
- 1 onion
- 1 red/green pepper
- 1 lb boneless chicken
- package of seasoning mix

Directions:

1. Slice onion, pepper and boneless chicken into thin strips.

2. Heat 1 tbsp oil in large skillet over medium high heat. Stirfry chicken 3-5 minutes or until no longer pink.

3. Stir in seasoning mix and 1/4 cup of water, add pepper and onion. Cook and stir 3-4 minutes or until vegetables are tender crisp.

4. Warm tortillas according to package directions. Spoon some fajita filling onto each tortilla. Top as desired and roll up tortillas to serve.
Read more...

Toast Cup
- 12 slices sandwich bread
- 1/4 cup butter, melted

Filling
- 3 slices of processed cheese
- 10 eggs
- 1/4 cup milk
- 2 tablespoons butter
- 3/4 cup sliced hotdog, ham

Directions

1. Preheat oven to 400°F. Flatten each bread slice with rolling pin. Make 1-inch lengthwise cut into each corner of bread slice with sharp knife. Lightly brush both sides of bread slices with melted butter. Gently press each flattened bread slice into cups of ungreased 12-cup muffin pan, overlapping crust to form cup. Bake for 8 to 10 minutes or until lightly browned.

2. Cut cheese into 24 thin strips.

3. Beat milk and eggs in large bowl with wire whisk until well mixed.

4. Melt 2 tablespoons butter in 10-inch skillet. Pour eggs into skillet; sprinkle with ham. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows underneath, until eggs are set (3 to 5 minutes). Sprinkle with pepper and salt, if desired.

5. Fill each toast cup with about 1/3 cup egg mixture. Place 2 strips cheese on each toast cup.

























Notes: I made this at the cottage with my cousins. We had 20 people, so I doubled the recipe. I let the younger kids crack the eggs and beat it. I melted butter and let them take turns painting the bread. Then I showed them how to fold the cheese into strips. Joseph cooked up the scrambled eggs and added hot dog bits that the older kids cut up. I toasted the bread and stuffed them the filling.

Adapted from: Cutco Cutlery's Breakfast Toast Cups
Read more...

Ingredients
- 2 cups canned garbanzo beans, drained
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1 teaspoon salt
- 2 cloves garlic, halved

Directions:

1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.

2. Optional: Drizzle olive oil over the garbanzo bean mixture.

Notes: The recipe is perfect for a big can of chick peas and one lemon. I halved the recipe and made it twice. I used a magic bullet. That appliance is really poorly made, or I just don't know how to use it. I have problems with it every time!

Adapted from: All Recipe's Hummus III
Read more...

Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1 cup raisins
- 1 cup All Fibre cereal
- 1 1/2 cups sweetened applesauce
- 1/2 cup water
- 1 egg, lightly beaten
- 1/3 cup vegetable oil

Directions:

1. Combine flours, sugar, baking powder, cinnamon, soda, salt, nutmeg: set aside.

2. In large mixing bowl, combine cereal with applesauce and water. Let stand 5 minutes. Add egg and oil. Beat well. Add flour mixture, stirring just until combined. Spread evenly in greased 2 L (9 x 5") loaf pan.

3. Bake at 180°C (350°F) about 55 minutes or until wooden pick inserted near centre comes out clean. Cool 10 minutes on wire rack before removing from pan. Cool completely before slicing.



















Notes: The original recipe called for raisins, but I totally forgot to put them in the mixture. The bread was dense and sweet but pretty boring. Raisins would have definitely made it more interesting. I try to use unsweetened applesauce if I bake this recipe again.

Adapted from: All-Bran Buds Applesauce Raisin Loaf
Read more...

Ingredients
- 1 lb ground chicken
- 1 (796 mL) can of diced tomatoes
- 1 (398 mL) can of tomato sauce
- 1 (540mL) can of red kidney beans
- package of seasoning mix

Directions:

1. Brown chicken in large saucepan; drain

2. Stir in seasoning mix and 1 can each of diced tomatoes and tomato sauce

3. Simmer uncovered for 10 minutes, stirring occasionally

4. Stir in 1 can of rinsed and drained red kidney beans

Notes: We bought whole tomatoes at the grocery store so we crushed them against the side of the pot as the chili simmered. We didn't have tomato sauce so we used a small can of pizza sauce. It was my first time eating chili and it was really yummy.
Read more...

Ingredients
- 3/4 cup butter
- 1 cup white sugar
- 1 egg
- 2 tablespoons corn syrup
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup white sugar

Directions:

1. In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.

2. Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.

3. Bake 10 minutes in the preheated oven, or until lightly browned.

Notes: Kev wanted cookies that would go nice with tea so I found this recipe. I prepared the cookie dough and chilled in the fridge. After dinner, we went over to Uncle Henny's. Samuel and I rolled the dough into balls. We left the first batch plain and dipped the second batch into sugar. I used 2 teaspoon of real lemon juice but the taste was too faint.
Read more...

Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 can of halved peaches, drained and chopped
- 1/3 cup peach jam
- 2 teaspoon ground cinnamon

Directions:

1. Preheat oven to 375 F. Whisk together flour, salt, and baking soda.

2. Put butter and granulated sugar into bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Add egg and vanilla; mix until well blended about 1 minute. Add flower mixture and mix until combined. Add diced peaches, peach jam, and cinnamon; mix until just combined.

3. Using a 1 1/2 inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. (Chill remaining batch).

4. Bake cookies until gold brown for 13 minutes. Let cool on rack.



















Notes: Made this with val and ren. 13 minutes burnt the bottoms of the cookies on the second rack. We adjusted the second batch to 11 minutes and it turned out great. Cookies could be made sweeter.

Adapted from: Peach Drop Cookies Read more...

Egg in the Basket
- sliced bread
- eggs
- butter

Garnish
- bacon, cheese, fruit, ketchup

Directions:

1. Cut a hole in the bread with a cookie cutter or cup mouth. Butter both sides of bread.

2. Fry one side of the bread. Flip and crack an egg in the hole. Cook until done. For over easy eggs, flip bread when egg bottom has solidified.



















Notes: Will use a lower heat or more butter next time so the toast isn't so brown.

Adapted from: What's Cooking Dad One-eyed Monster Breakfast
Read more...

Ingredients
- 1/2 cup chicken broth
- 1 1/2 tablespoons minced fresh ginger root
- 3 tablespoons soy sauce
- 3 tablespoons peanut butter
- 1 1/2 tablespoons honey
- 3 cloves garlic, minced
- 8 ounces Udon noodles
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts

Directions:

1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.

2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, green onions, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with peanuts.

Notes: I let the mixed noodles cool so the sauce was at a thicker consistency. Then I added chicken strips and cucumbers. Next time, I might try to fry the Udon noodles instead of boiling them.

Adapted from: All Recipes Peanut Butter Noodles
Read more...

Crust
- 15 graham crackers, crushed (1/2 cup)
- 1/4 cup butter, melted

Cheesecake
- 2 (8 ounce) packages fat-free cream cheese, softened
- 2 eggs, beaten
- 3/4 cup white sugar
- 3.5 tablespoon green tea powder
- 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

3. In a large bowl, beat together the cream cheese and sugar until smooth. Mix in the green tea powder, eggs, and vanilla extract until lightly and creamy; pour into the prepared crust.

4. Bake in preheated oven for 25 minutes, or until the center jiggles evenly when the cake is shaken lightly. Refrigerate 1 hour before serving.



















Notes: Made this with val at Ren's house. The recipe called for too much green tea powder. Next time, I would use 1.5 or 2 table spoons. We creamed one package of cream cheese and had already put in the eggs when we realized our mistake. We added the second package right away, but it was hard to beat it smooth.

Adapted from: All Recipes Green Tea Cheesecake Read more...

Carrot Cake
- 4 eggs
- 3/4 cups vegetable oil
- 1/2 cup applesauce
- 1 8oz can of crushed pineapples
- 1 cup brown, 1 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 teaspoons ground cinnamon
- 3 cups grated carrots
- 1 cup chopped walnuts
- 1/4 teaspoon nutmeg

Icing
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 2.5 cups confectioners' sugar
- 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, beat together eggs, oil, apple sauce, and pineapples. Add white sugar and 2 teaspoons vanilla; continue beating. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.




































Notes: Made at val's place. Next time, we'll puree the pineapple so it is not visible. The walnuts were also chopped too fine.

Adapted from: All Recipes Carrot Cake III Read more...

Crust
- 14 graham crackers, crushed (1/2 cup)
- 1/4 cup butter, melted
- 1/2 tsp. ground cinnamon
- 1/4 cup sugar

Cheesecake
- 4 (8 ounce) packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoon all-purpose flour

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

2. In a medium bowl, mix graham cracker crumbs, sugar and cinnamon with melted butter. Press onto bottom of springform pan.

3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.




































Notes: The crust smelled amazing; will make it thicker and bake it first next time. The texture could be smoother and there were cracks in the cake, we probably over beat the mixture. We greased the side of the pan and placed a pan of water under the cake, but it still cracked.

Adapted from: All Recipes Chantal's New York Cheesecake Read more...

Ingredients
- 1/2 cup butter
- 1 1/2 cups brown sugar
- 1 can sliced pineapple
- 1 package white cake mix

Directions:

1. Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter.

2. Arrange pineapple rings around the bottom of the pan, one layer deep.

3. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions.

4. Pour the batter over the pineapple layer. (You can place another layer of pineapples in between the batter if you have extra)

5. Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.

Notes: We didn't have an iron skillet. We just melted the butter and poured it into an oven safe pan. Next time, we will make with cherries for aesthetics.

Adapted from: All Recipes Pineapple Upside-Down Cake VII Read more...

Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 1/2 teaspoons salt
- 1 teaspoon vanilla
- 1 teaspoon vinegar
- 5 tablespoons vegetable or canola oil

Directions:

1. In a large mixing bowl, mix first 5 ingredients: flour, sugar, cocoa, soda, and salt.

2. Make three 'wells' (dips) in the flour mixture. In one put the vanilla; in another the vinegar; in the third the oil.

3. Pour the cold water over the mixture and stir until moistened.

4. Pour mixture into pan. Bake at 350 degrees F for 25 to 30 minutes, or until it spings back when touched lightly or when a toothpick inserted in the middle comes out clean.



















Notes: Made with val at her place. We dusted lightly with icing sugar.

Adapted from: Emily's blog Read more...

Ingredients
- 3 eggs
- 1/2 sugar
- 1/2 cup flour
- 1/2 tb vanilla
- 1 tb butter
- Pinch of salt
- 1/8 cup cocoa powder

Directions:

1. Separate the whites of the eggs and beat them good until stiff. While beating them add 1/4 cup sugar slowly until it's good and foamy.

2. Now get to the yellow of the 6 eggs. Also beat them until good and stiff and add 1/4 cup of sugar.

3. Sift together flour, cocoa and salt in medium bowl. Gently stir flour mixture into yolk mixture, 1/4 cup at a time, just until flour mixture disappears.

4. Cut and fold in the stiffly beaten egg whites.

5. Gently spoon batter into prepared pan. Bake at 325°C for 15-20 minutes. Cool before using cookie cutters.

Notes: This was supposed to be Kev's valentine cake, but the cake failed to rise.

Adapted from: Recipes 4 Cakes Chocolate Sponge Cake Recipe with Fruit
Read more...

Cookie
- 4 tablespoons margarine, softened
- 1 cup packed light brown sugar
- 3/4 cup peanut butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups quick cooking oats

Cream Filling
- 1 tablespoon butter, softened
- 1 cup confectioners' sugar
- 1/2 cup smooth peanut butter
- 2 1/2 tablespoons milk

Directions:

1. In a large bowl, cream together margarine, peanut butter, milk, brown sugar, and vanilla. Add egg and beat well.

2. In another bowl, combine the flour, baking soda, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.

3. Drop by teaspoons onto greased baking sheet, and press each mound down to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.

4. To Make Filling: Cream 3 tablespoons butter with the confectioners' sugar, 1/2 cup smooth peanut butter, and the milk. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.




































Notes: These were Kev's valentine cookies but I made tons and my family couldn't eat all of it, so I ended up giving a lot away.

Adapted from: All Recipes Oatmeal Peanut Butter Cookies III
Read more...

Ingredients
- 3 eggs
- 1/2 sugar
- 1/2 cup flour
- 1/2 tb vanilla
- 1 tb butter
- Pinch of salt
- 1/8 cup cocoa powder

Directions:

1. Separate the whites of the eggs and beat them good until stiff. While beating them add 1/4 cup sugar slowly until it's good and foamy.

2. Now get to the yellow of the 6 eggs. Also beat them until good and stiff and add 1/4 cup of sugar.

3. Sift together flour, cocoa and salt in medium bowl. Gently stir flour mixture into yolk mixture, 1/4 cup at a time, just until flour mixture disappears.

4. Cut and fold in the stiffly beaten egg whites.

5. Gently spoon batter into prepared pan. Bake at 325°C for 15-20 minutes. Cool before using cookie cutters.



















Notes: Made this for my family's valentines dessert. The cake failed to rise.


Adapted from: Recipes 4 Cakes Chocolate Sponge Cake Recipe with Fruit Read more...

Ingredients
- Strawberries
- Whipped cream
- Chocolate chips
- Milk

Directions:

1. You want the strawberries to sit flat. So if they are a little wobbly with the stems left on, cut the green stems off the strawberries so they will stand upright when placed on your serving tray. With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom of each strawberry. (The cut should be such that the strawberry will open up but not fall apart.) Gently, with your fingertips, spread each strawberry apart to make "petals".

2. Melt the chocolate chips and add a bit of milk until it is a smoother consistency. Make as much as you need.

3. Dip the bottom of the strawberries in melted chocolate chips. Leave it in the fridge to cool down.

3. Spoon the cream into a pastry bag fitted with a large open star tip. Pipe the cream into the strawberries. If not serving immediately, cover, and place in the refrigerator until serving time.















Notes: Made this for my family's valentines dessert.

Adapted From: Joy of Baking Strawberries filled with Cream Read more...

Yield: 8 Nests

Nest
- 1 egg
- 3 cups chow mein noodles
- 1/4 teaspoon garlic salt
- Lettuce leaves

Egg Salad
- 3 hard-cooked eggs, chopped
- Mayonnaise
- Chopped celery
- Chopped red peppers
- Finely chopped onion
- Minced fresh parsley
- Seasoned salt

Directions:

1. In a small bowl, beat egg. Add chow mein noodles and garlic salt; stir to coat. Drop by 1/3 cupfuls onto a greased baking sheet. Using fingers, shape each into a nest; make an indentation in the center of each. Bake at 350 degrees F for 11-13 minutes or until set. Cool for 2 minutes; remove to a wire rack to cool completely.

2. In a bowl, make your favourite egg salad. You can use the ingredients that I used.

3. Just before serving, spoon 1/4 cupful into eat nest. Serve on a lettuce-lined plate if desired.

Notes: Made this as an appetizer for my family's valentines dinner. The chow mein didn't look ready, so I left them in the oven for longer but they ended up a bit on the hard side.

Adapted from: All Recipes Bird's Nest Egg Salad Read more...