Contributed by: Chris WebAdmin. of RecipesNow.com
When you are on a diet there is no tougher time than when you attend a party or family get-together. Everyone is enjoying themselves and eating fattening foods, it is so hard not to join them and just abandon your diet altogether. The South Beach Diet Parties & Holidays CookBook provides recipes which will work with your diet but not look or taste like diet food (so everyone will enjoy them).
After tips and suggestions for how to throw and enjoy a party the "South Beach Diet" way there are two sections of recipes, Parties and Holidays. In Parties you will see recipes and suggested menus for a Phase 1 Kickoff Party, Family Buffet, Baby Shower, Weekend Brunch, Super Bowl Bash, Tuscan Feast, French Bistro Party, Backyeard Grill Fest, Hors d'Oeuvres for a Crowd and a Rite of Pasage Party. The Holidays menus include New Year's Day Open House, Valentine's Day Dinner for 2, Passover Seder, Easter Gathering, Cinco de Mayo Celebration, Mother' Day Luncheon, Fourth of July Revel, Thankgiving, Hanukkah Party, Christmas Eve Dinner, Christmas Day Wake-Up Breakfast and a Christmas Day Christmas Dinner.
Whether you are on The South Beach Diet or just may be entertaining someone who is, this is the one recipe book will become indispensable all year round.
Enjoy this adaptation of a favourite appetizer recipe at your next get-together.
Prep Time: 15 minutes - Cook Time: 30 minutes - Chill Time: 1 hour
A throwback to the past, this egg style is still as devilishly delicious today as it was in the 1950s and 1960s, when the special plates the little mouthfuls were served on were as much the rage as the eggs themselves. We freshen up the classic recipe with a few modern additions, like tangy capers, roasted peppers, and fresh chopped chives. Boiling the eggs for a short time and then letting them sit gives the yolks a beautiful yellow color.
Place eggs in a large saucepan with cold water to cover. Partially cover pan and bring water to a full boil. Reduce heat to low, cover completely, and simmer for 5 minutes. Remove from heat and let stand, covered, for 20 minutes.
Drain eggs in a colander and then run cold water over the eggs to cool. Place eggs in the refrigerator to cool completely, about 1 hour.
When cool, peel eggs and halve lengthwise. Carefully remove yolks from eggs and place in a medium bowl. Add mayonnaise, red peppers, sour cream, capers, chives, mustard, salt, and black pepper to taste; mash with a fork until well combined. Spoon 1 tablespoon of the yolk mixture into each egg white half. Sprinkle with paprika and serve.
Make-Ahead: Eggs can be hard-boiled up to 2 days in advance, peeled, and stored in an airtight container in the refrigerator. You can fill eggs up to 2 hours before the party; carefully cover and chill until ready to serve. Garnish with paprika just before serving.
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