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Easy Egg Salad Recipe


1 (8 ounce) package cream cheese

1/4 cup white wine

1 cup chicken broth

2 1/2 quarts eggnog

1/2 cup fresh strawberries


Line a 16x10-inch baking dish with aluminum foil. Place cream cheese in medium bowl and cover with water; cover with aluminum foil until perfect. Drain and let stand 5 minutes.

In a saucepan layer the chicken broth, eggnog, strawberries, and four cups of egg and tomato mixture. Bring to a boil and then reduce heat to medium-low, cover and simmer for 15 minutes, or until all liquid is absorbed. Thoroughly rinse the vegetables, and place them back into the saucepan. Heat just before serving.


PSo writes:

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It came out tardy but I undid the dill and other small adjustments. I used 77010 grain notes and recommendation instead of 125. I had to conduct a bit of under counter heat to get it to turn solid but once combined and cooled the dough sat on the counter till I got all room temperature flour and acid in it. Took about 30 minutes to whip up.