Eggnog-Cooked Recipe




Eggnog-Cooked Ingredients

6 large egg, beaten
2 cup milk
1/3 cup sugar
4 tbsp light rum
4 tbsp bourbon
1 tsp vanilla
1 cup whipping cream
2 tbsp sugar
1 ground nutmeg

A Recipe for
Eggnog-Cooked

 

Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.




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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




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Eggnog-Cooked

Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.







Eggnog-Cooked Directions

In a large heavy saucepan mix eggs, milk, and 1/3 cup sugar. Cook and
stir over medium heat till mixture coats a metal spoon. Remove from
heat.

Cool quickly by placing pan in a sink or bowl of ice water and
stirring 1-2 minutes. Sitr in run, bourbon, and vanilla. Chill 4-24
hours.

At serving time, in a bowl whip cream and 2 tablespoons sugar till
soft peaks from. transfer chilled egg mixture to a punch bolw. Fold
in whipped cream mixture. Serve at once. Sprinkle each serving with
nutmeg. Makes about 10 (4oz) servings.

Chocolate Eggnog: Prepare as above, except stir 1/4 to 1/3 cup
chocolate-flavored syrup into egg mixture before chilling.

Nonalcholic Eggnog: Prepare as above, except omit rum and bourbon.
Increase milk to 2 1/4 to 2 1/2 cups.

Source: Better Homes and Gardens, New Cookbook. Posted by Sarah
Gruenwald 12/96 ----

Serves: 1

 

 

 

 

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Eggnog-Cooked Recipe from the Recipes-To-go.com Christmas Recipe Cookbook

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