- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
Be the first to add a photo of this recipe!
| Stuffed eggs | |||
| 8 | each | egg | hard-boiled |
| 3-4 | tablespoons | sour cream | |
| 2 | teaspoons | prepared mustard | |
| 1/2 | teaspoon | salt | |
| Sauce | |||
| 1/2 | cup | onion | chopped |
| 2 | tablespoons | butter | or margarine |
| 10 3/4 | ounces | soup, cream of mushroom | |
| 1 | cup | sour cream | |
| 1/2 | cup | cheddar cheese | shredded |
| 1/2 | teaspoon | paprika | |
Slice eggs in half lengthwise; remove yolks and set whites aside.
In a bowl, mash yolks with a fork.
Add sour cream, mustard and salt; mix well.
Fill the eggwhites, set aside.
In a saucepan, sauté onion in butter until tender.
Add soup and sour cream; mix well.
Pour half into an ungreased 11x7x2 inch baking pan.
Arrange stuffed eggs over the sauce.
Spoon remaining sauce on top.
Sprinkle with cheese and paprika.
Cover and refrigerate overnight. Remove from the refrigerator 30 min. before baking.
Bake, uncovered at 350F for 25-30 min. or until heated through.
Serve immediately.
| % Daily Value* | |
| Total Fat 33.0g | 51% |
| Saturated Fat 16.0g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 1061mg | 44% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 1.0g | 2% |
| Sugars 3.0g | |
| Protein 15.0g | 30% |
| Vitamin A | 24% | Vitamin C | 4% | |
| Calcium | 14% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
General:Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French "clou" meaning nail....
I made this recipie twice during the holidays: once on Christmas Eve sans the dry wine and again on the day after Christmas with the dry wine. On each occasion my family, guests, and I were awed by this recipie's rich and flavorful taste! This was truly a hearty meal. My variations included the use of turkey sauage instead of chorizo and salt pork. Also, as special treat, I included in the Paella a pound of large sea scallops and employed as a side dish, a can of Goya Black Beans with chooped onions and green peppers. I have tried various Paella recipies in the past;however, this one was by far the best. The directions are very clear. I was a bit dissapointed in the short grain rice but this could be attributed to the fact that I am simply a "long grain rice person", if you will. I will make this again soon and I highly recommend that you do the same!
Frozen desserts are always welcomed, try this fresh watermelon and low-fat vanilla yogurt ice, very tasty and you no need to worry about calories and fat.
