Ingredients
- Liquor from oysters
- Three eggs
- Equal quantity of milk to oyster liquor
- Salt
- Flour (enough for thin batter)
- Lard
Directions
- Mix liquor from oysters with equal quantity of milk
- Add three eggs and salt
- Mix in flour (just enough for thin batter)
- Heat lard to boiling in a frying pan
- Drop oyster batter into lard by the spoonful
- Fry quickly until a light brown
- Remove from lard to drain on white paper
- Serve hot
Ingredients
- One hundred Oysters
- One large blade of mace (equivalent to half a teaspoon of ground mace, or nutmeg)
- One quarter pound of butter
- Salt
- Sifted flour
- One teaspoon cream
- One saltspoonful of cayenne (0.25 teaspoon)
Directions
- Drain oysters
- Rinse oysters under cold running water in a colander
- Put oysters in saucepan with salt and blade of mace
- Let oysters stand on a cool part of the range for fifteen minutes, while stirring with a wooden spoon
- Add butter and flour
- Simmer for five minutes
- Add cream and cayenne
- Oysters are cooked when they begin to curl, remove from heat
Ingredients
- Twelve large oysters, chopped fine
- Six eggs, well beaten
- Two ounces of butter, melted
- Salt and pepper, to taste
- One teaspoon flour
- Milk, just enough to thicken flour
- Tablespoon of melted butter
- Chopped parsley for garnish
Directions
- Mix flour with milk until smooth
- Beat flour mixture into melted butter
- Add eggs, oysters, salt and pepper
- Beat all ingrediants until wll mixed
- Fry as any other omelette
- Add teaspoon of chopped parsley and tablespoon of melted butter on top once removed
Ingredients
- 1 package of taco seasoning
- 1 lb of lean ground beef
- 3/4 cup of water
- 6 tortillas
- Shredded Cheese
- Assorted toppings: shredded lettuce, chopped tomatoes, salsa, or sour cream
Directions
- Brown meat in large skillet on medium-high heat. Drain fat.
- Stir in seasoning mix and add water.
- Bring to boil. Reduce heat and simmer 5 minutes, stiring occasionally.
- Remove meat from skillet and set aside.
- Place cheese directly on the skillet on low heat. Use enough to cover the shape of desired tortilla size.
- Place cooked taco meet on top of the cheese, topping the meat with sprinkled cheese.
- Cover with torilla and press down. Turn heat to medium.
- After about 2-3 minutes, or when cheese is melted, flip the taco.
- Let taco brown for 1-2 minutes.
- Carfully fold taco in half on skillet.
- Let each side brown for another 1-2 minutes.
- Continue flipping until desired crispiness is achieved.
- Remove from skillet and serve with desired toppings.
Ingredients
- Green tea leaves
- Black tea leaves
- Boiling water
Directions
- Start by rinsing your tea-pot with boiling water to clean it and warm it up.
- Empty out the hot water from the tea-pot.
- Use approximately one teaspoon of tea per person who will be drinking it.
- Begin by pouring half a pint of boiling water into the tea-pot.
- Let the tea steep for about five minutes if you're using green tea or ten minutes for black tea. Adjust the steeping time to suit your taste preference—longer steeping time will result in a stronger flavor.
- Once the initial steeping time is over, pour more boiling water into the tea-pot based on the number of people you're serving. This will dilute the tea and adjust the strength to your liking.
- If you want, you can mix black and green tea leaves together. Many people find this combination to be a healthier and more balanced option compared to using green tea alone.
- Serve the tea while it's still hot and enjoy the soothing flavors!
Ingredients
- 2 cups of sugar
- 1 cup of butter
- 3 eggs
- 1 cup of sour milk
- 1 teaspoon of baking soda
- Flavoring of choice
- Boiling lard or option to bake lightly in the oven
Directions
- In a mixing bowl, combine the sugar and butter until well blended.
- Add the eggs to the mixture and continue mixing until smooth.
- In a separate bowl, dissolve the baking soda in the sour milk.
- Gradually add the sour milk mixture to the sugar-butter-egg mixture, along with the desired flavoring. Mix thoroughly.
- Heat the lard in a deep skillet until it reaches boiling point. Alternatively, preheat the oven if baking the crullers.
- If frying: Carefully drop spoonfuls of the batter into the boiling lard and fry until the crullers are a light brown color. Replenish the lard as needed to prevent scorching.
If baking: Lightly bake the crullers in the oven until they turn a light brown color.
- Remove the cooked crullers from the lard or oven and drain any excess oil on a paper towel.
- Optionally, sprinkle sugar over the crullers while they are still warm.
- Serve the crullers and enjoy!
Ingredients
- 6 eggs
- 4 tablespoons of powdered white sugar
- Finely chopped zest of 1 lemon
- 1/4 lb of butter
- Powdered sugar for dusting
Directions
- In a mixing bowl, beat the egg whites and egg yolks separately.
- To the egg yolks, add the powdered white sugar and finely chopped lemon zest. Mix thoroughly.
- Whip the egg whites until they form stiff peaks, and gently fold them into the yolk mixture until well incorporated.
- In a pan over high heat, melt the butter completely. Pour in the egg mixture and stir continuously to ensure the butter is fully blended with the eggs.
- Transfer the mixture to a buttered dish and place it over low heat or in the oven.
- Sprinkle powdered sugar over the top of the mixture to add a touch of sweetness. You can achieve a light browning effect using a broiler or a kitchen torch.
- Serve the omelette souffle as soon as possible since it may deflate over time and affect its appearance.
