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Post by nikki on Apr 4, 2010 23:53:35 GMT -5
I hope everyone had a good Easter. I thought I would share this recipe with you. I have never in my life had deviled eggs. I love eggs, but I have a strong aversion to anything with mayonnaise in it. My friend made these deviled eggs for today, and they were delicious.
She put avocado, lime, red onion, cilantro, tabasco, and salt and pepper in the mixture that you fill the eggs with. She garnished them with a small leaf of cilantro. NO mayo. They were awesome! If you like to make them very far ahead of time, it won't work, however, because the avo will turn brown.
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Post by Turk on Apr 5, 2010 10:49:42 GMT -5
I’m going to try it today. My youngest son also has an aversion to store bought mayo but he likes my homemade lemon grass mayo.
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Post by dolphie on Apr 5, 2010 18:21:48 GMT -5
I hope everyone had a good Easter. I thought I would share this recipe with you. I have never in my life had deviled eggs. I love eggs, but I have a strong aversion to anything with mayonnaise in it. My friend made these deviled eggs for today, and they were delicious. She put avocado, lime, red onion, cilantro, tabasco, and salt and pepper in the mixture that you fill the eggs with. She garnished them with a small leaf of cilantro. NO mayo. They were awesome! If you like to make them very far ahead of time, it won't work, however, because the avo will turn brown. You are the first person I have met that does not like mayo. Aversion is not a strong enough word for me - I become physically ill with the stuff. My family loves it - thus I tread lightly food wise at family gatherings. THANK YOU for sharing this recipe! (Turk, even the homemade stuff sends me to the Porcelain god)
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Post by Turk on Apr 5, 2010 19:16:49 GMT -5
My mayo is made with grape seed oil; I can make it with or without egg.
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Post by nikki on Apr 5, 2010 22:49:59 GMT -5
I hope everyone had a good Easter. I thought I would share this recipe with you. I have never in my life had deviled eggs. I love eggs, but I have a strong aversion to anything with mayonnaise in it. My friend made these deviled eggs for today, and they were delicious. She put avocado, lime, red onion, cilantro, tabasco, and salt and pepper in the mixture that you fill the eggs with. She garnished them with a small leaf of cilantro. NO mayo. They were awesome! If you like to make them very far ahead of time, it won't work, however, because the avo will turn brown. You are the first person I have met that does not like mayo. Aversion is not a strong enough word for me - I become physically ill with the stuff. My family loves it - thus I tread lightly food wise at family gatherings. THANK YOU for sharing this recipe! (Turk, even the homemade stuff sends me to the Porcelain god) I didn't eat a lot of things until I was in my late 20s. I think with me it was the creamy texture of certain foods. I would not even eat cheese. My husband got me to experiment with a lot of things that I now enjoy. BUT I still draw the line with mayo!! I do like horseradish, though, both the plain style and creamy style (which I think has a little mayo in it.) Yeah, we are a unique breed. I also don't think I have ever known anyone else who doesn't like (I mean hates) mayonnaise, although, I am sure they are out there. Remember that commercial from years ago where the two housewives were comparing different brands of mayo and ate them straight out of the jar with a spoon?? I would gag every time that commercial came on!
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Post by dolphie on Apr 5, 2010 23:15:25 GMT -5
You are the first person I have met that does not like mayo. Aversion is not a strong enough word for me - I become physically ill with the stuff. My family loves it - thus I tread lightly food wise at family gatherings. THANK YOU for sharing this recipe! (Turk, even the homemade stuff sends me to the Porcelain god) I didn't eat a lot of things until I was in my late 20s. I think with me it was the creamy texture of certain foods. I would not even eat cheese. My husband got me to experiment with a lot of things that I now enjoy. BUT I still draw the line with mayo!! I do like horseradish, though, both the plain style and creamy style (which I think has a little mayo in it.) Yeah, we are a unique breed. I also don't think I have ever known anyone else who doesn't like (I mean hates) mayonnaise, although, I am sure they are out there. Remember that commercial from years ago where the two housewives were comparing different brands of mayo and ate them straight out of the jar with a spoon?? I would gag every time that commercial came on! YES!!! and YES!!! It clenches my tummy just thinking about it. There is a rule - NO mayo in my home! For awhile my brother would bring his own - but he is now off mayo for fitness reasons so it is not a big thing. Yes, it is the texture and that it is sheer OIL/FAT UCKKKKKK slimy icky ... I can smell it in things as well. Even when others swear up and down there is no mayo - I can find the mayo! **... did I happen to mention how much it disgusts me?..**
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Post by EscapeHatch on Jul 23, 2010 16:37:19 GMT -5
I have been fooling with phyllo in recent weeks because of a tort my son made at a get together at my other son's house a few months ago. This is a variation that is inexpensive, cheap and costs little to make. It also seems to please the ladies. 4 to 6 Cloves Garlic, minced Chicken Legs, about 3 or 4 1 T Rosemary, finely chopped 2 T Sliced Kalamata Olives 15 to 20 Very Ripe Cherry Tomatoes, or equal amount of Campari tomatoes Salt & Pepper Water Phyllo sheets, defrosted, kept covered Melted butter or Ghee EV Olive Oil Soft Goat Cheese Feta Cheese, crumbled Preheat the oven to 425 Degrees. In a large heavy skillet, heat about 1 T olive oil and drop in the garlic. When the garlic begins to sizzle, add the chicken and rosemary. Brown the chicken on all sides, add the sliced olives and reduce the heat and cover. Simmer for about 15 minutes, or, until the legs are just done. Keep the chicken moist but not swimming in water by adding a little now and then if needed. Season with salt and pepper and drop in the tomatoes. Cook uncovered until the tomato skins start to crack. Remove from the heat and allow to cool until the chicken is cool enough to handle. When the chicken is cool enough, remove the skin if you prefer, and shred the meat into smaller than bite sized pieces, dropping the meat back into the skillet as you go. If you find any of the meat to not be done enough, just heat up the skillet again cook it a little longer, stirring often. Add a little water if needed. Brush some olive oil on a large cookie sheet. It has to be larger than the phyllo sheets. Place one phyllo sheet on the cookie sheet and brush with butter, and repeat until you have a stack of about 5 to 10 sheets. Be sure to keep the phyllo stack from which you are taking sheets covered after picking up each sheet. You want it to remain pliable! Top the stack with chicken, dollops of goat cheese, drizzles of the juices and tomatoes, crumbles of feta and finally a drizzle of olive oil. Bake for about 20 minutes until the topping is bubbly, but, not liquefied, and the phyllo edges are browned, but, not scorched. This tastes great if it is served hot, warm or at room temperature. I prefer it at room temperature with a bottle of Viognier. Cut the tort into squares about 3" by 3" using a large and very sharp knife.
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