Recipes

Pad out mixture Lightly pan fry, serve with favorite salsa, horseradish sauce. They can be served as an appetizer or meal.

Katrinas' Spicy Scramble To Go

Optional: sauteed mushrooms, ground beef, cooked chicken, onions, bell pepper, (serving device, your choice: baked potato, biscuits, toast, lettuce wrap)

Whip two beaten eggs in small bowl, adding two tablespoons of water. Turn heat to highest setting. Melt margarine to coat nonstick pan. Pour egg mixture into pan. Take a plastic spatula and gentle pull back sides, tilting pan for top egg mixture to cover pan. Do this scraping and fill method until top liquid egg mixture stops running to uncovered portion of pan (1.5 minutes). Spread desired ingredients atop egg mixture. Flip one side to meet the other side. Put same size plate over mixture, turn pan upside down with plate resting face up on your palm, letting mixture gently fall onto plate, skillet should be fully upside down. Pour salsa, dressing, or more cheese ontop of omelet as desired, salt and pepper to taste.

Katrina is a high school Senior who believes in eating breakfast. She is a member of the track team and very active in school activities in Douglas, Arizona. Since her days are very long at school, she needs a highly nutritious meal to start her day. Katrina is currently in a summer apprentice program at Hickman's Egg Ranch, Inc. and likes to learn how to cook different breakfast items.

Zippy Egg Salad

Desserts

Brett & Branden Hickman's Birthday Ice Cream

In Large mixer bowl, blend eggs until frothy. Add sugar to eggs and blend at least 2 minutes. Add heavy cream and blend at least 1.5 minutes. Add vanilla and blend. Add salt and remaining half and half and milk as blender is mixing slowly. Pour contents into Ice Cream maker. Make sure ice and salt are kept above mixture. Put towel over unit while blending. It should take 40-45 minutes or until unit stops. Put in freezer until ready to serve.

Chocolate Mousse with Rum Whiskers!

Over low heat, cook beaten egg yolks with 2 T of whipping cream and 2 T sugar, remove from heat. Microwave chocolate until melted, set aside. In separate mixing bowl, mix remaining whip cream until stiff with ¼ cup sugar, set aside. In another whipping bowl, whip egg whites until form soft peaks, add remaining sugar. Pour one cup rum into melted chocolate and stir. Fold cooled yolk and cream mixture into cooled melted chocolate. Fold whipped whites and whipped cream into chocolate mixture. Put in refrigerator for a minimum of 6 hours. Serve in Martini glasses or champagne flutes.

Citrus Twister Pound Cake with Silly Sauce

In large mixer bowl, cream sugar and margarine add beaten Jumbo eggs, one at a time. Fold in beaten eggs whites. In separate bowl, mix together flour, salt, and baking soda, add to the creamed eggs and sugar and fold in sour cream. Add extracts and vanilla, beat well. Pour mixture into greased bundt pan and bake at 375 at 1.5 hours or until top springs back.

Sauce: 2T-powdered sugar, 2 t orange juice, 2 t Cointreau, drizzle over top of servings for those eaters over 21!

Fruit Omelet Flambe

Grandma Gertie's Pumpkin Pie:

Grandma Nells's Christmas Pie

(Grandma Gertie's recipe for crust: 2 Cups Flour, 4 T warm water, 2 T Crisco, pinch of salt)
Putting it together: In mixing bowl, whip one egg and Crisco together-high speed, reduce speed add 1 cup of sugar tablespoon at a time. Add the other egg and rest of the sugar mix about 3 minutes to mix all sugar. Gently fold the pecans and bananas into mix. Spread into baked pie crust and sprinkle chocolate bits on top, chill 4-6 hours before serving.

Serves 8-very RICH!!!!!!!!!!!

Meringue Kisses (Forgotten Cookies)

Putting it together:
Beat egg whites in large mixing bowl with tartar until foamy, Add sugar 2 tablespoons at a time, beating constantly until whites are glossy and stand in stiff peaks. (If using granulated sugar, rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.) Gently fold nuts, or variation ingredients. Drop by tablespoonful or pipe through pastry tube or Ziploc onto lightly greased or lined baking sheets.
Bake in preheated 225 degree oven until firm, about 1 hour. Turn off oven. Let stand in oven with door closed until cool, dry and crisp, at least another hour-but don't forget them!!!

Raspberry Chambord Creme Brulee

Sinful Sauce Bread Pudding

Chocolate Kahlua Cake hatched by Peg Long, Chick Gang Member since 2004.

Deviled Egg/Potato Salad

Blackened Barbecue Chicken Salad

Slow cook chicken breasts, using lemon pepper and all of chicken broth. When chicken is done add tablespoon barbecue sauce to saute. Remove chicken from heat.

In large serving bowl add layer of shredded lettuce, dash lemon pepper, layer of cheeses, add half diced eggs, add layer of jicama. Layer the remainder of lettuce, jicama, sprinkle lemon pepper, rest of cheeses, and rest of eggs. Lay chicken across top of salad. Squirt ranch dressing over top, followed by barbecue sauce.

Steak Medallion Egg Salad

In large bowl combine greens introducing some of the dressing, then add eggs, mushrooms, jicama, olives, tomatoes, and pepper rings. Place steak medallions on top of mixture and pour rest of dressing over top of salad.

Baked Eggs Florentine

Baked Eggroll

Breakfast Scramble Quesadilla

Hickman's Breakfast Spaghetti

Putting it together: Saute mushrooms until cooked, add onions, bell pepper, and green chiles until translucent, add favorite seasonings or lemon pepper or garlic to preference, stir into hot noodles. Add beaten Jumbo eggs on top of mixture, stirring constantly. Add favorite cheese and more seasoning to taste.

Serves: 4 adults

Egg-Chilada Casserole

Fiesta Skillet Scramble

Preheat pan, cut potatoes before browning them in skillet,add meat selection, stir together on medium to high heat, crack eggs on top of mixture stirring them into potatoes, reduce heat to low/simmer, add salsas, and cheese. When cheese is melted to desired consistency, serve mixture in wheat pita, lettuce wrap, on top of toast, in tortilla, or eat plain.

Mardi Gras Cajun Eggs

Red Potato Protein Scramble

Whip eggs and water in container. Place in microwave for 1 minute 29 seconds, remove and fluff with fork. (To add your vitamin C, add a few drops of lemon or lime juice.)

Sonoran Kitchen Sink Quiche

Pumpkin Pancakes

Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large mixing bowl.

In a medium bowl, combine egg, canned pumpkin, milk and vegetable oil, mixing well.

Add wet ingredients to flour mixture, stirring just until moist. Batter may be lumpy. (For thinner batter, add more milk).

Using a 1/4 cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown, 1 1/2 to 2 1/2 minutes. Repeat with remaining batter.

Nog Nog, Who’s there? Grandma Gertie’s Fluffy Egg Nog!

Christmas Morning-Spicy Eggchilada Casserole

Christmas Morning-Candied Cranberry topped, Stuffed French Toast

Onion Frittata

6 Hickman’s large eggs
3 small white onions
3/4 cup milk
1 heaping tablespoon flour
1 tablespoon grated Italian cheese
2 tablespoons of butter
Olive oil, salt and pepper

Peel and slice the onions and heat them in a skillet with a little oil until they soften. When they are cooked and translucent, remove them from the heat.

Lightly beat the eggs in a bowl, then slowly stir in the milk, the flour, and the cheese.
Add the onions, mix well, and season to taste with salt and pepper.

Heat the butter in a skillet then stir in the egg mixture. Cook one side, then flip the frittata and cook the other side. Serve hot, or cold as part of a salad.

The Solution Is Simple

Problem: Greening	Cooked eggs may turn green (a natural chemical reaction) if held over heat for an extended period of time. Here's how to avoid it:
Solutions: Omelets and scrambled eggs	Use grade AA, if possible. Greening is more likely in older eggs. Cook eggs in small batches, three quarts at one time. Substitute a medium white sauce for the liquid in the egg mixture. (One part white sauce to five parts egg.) Use low temperatures (140° to 150° F) for steamtable holding. Do not hold hot foods on buffet line for longer than 30 minutes. Use only stainless equipment and utensils. Try a liquid egg product if greening is frequent. (Many of these contain citric acid which retards greening.) Beat in 1/4 teaspoon lemon juice for every 18 large eggs, or 1/4-1/2 teaspoon citric acid crystals for every dozen large eggs.
Hard-Cooked Eggs	Simmer eggs (185° - 190° F) in water. Don't Boil. Cool immediately in cold water. Peel when cool.
Egg-Based Sauces	Use only stainless steel equipment and utensils.
Problem: Weeping	Water separating from cooked eggs is caused by overcooking or by cooking and holding at high heat or from the addition of watery ingredients. Here's how to avoid it:
Solutions: Scrambled Eggs	Prepare eggs in small batches, three quarts at a time. Substitute a medium white sauce for the liquid in the egg mixture (1 part white sauce to five parts egg.) Use low temperatures (140° - 150° F) for steamtable holding. Use egg products with stabilizers added. Limit the amount of added ingredients and make sure they are well-drained.
Meringues	(Due to under coagulation of the foam during beating of cooking) Beat whites until frothy before adding sugar. Add sugar slowly. Stop frequently and lift whites from bottom of bowl to ensure thorough and even beating. Use clean metal or glass -- not plastic -- bowl. Beat until sugar is dissolved, the peaks barely fold over and whites do not slip from sides when bowl is tilted. If the meringue is to be used on a pie, place it on a hot (150° - 170° F) filling and brown immediately at 350° F, for approximately 12 - 15 minutes.
Baked Custards (Includes quiches, custard pies, timbales)	Blend egg and milk mixture thoroughly so that no strands of white remain. Cook only until custard tests done. Use a water bath for even cooking. Place baking pan in larger container and fill larger container with hot water to within one inch of top of custard. When custards are done, a knife inserted one inch from center of a pie-sized custard will come out free of milky fluid. In a steamtable pan, knife should be inserted approximately three inches from the side of pan.
Problem: Mushiness	Mushiness in egg dishes is caused by over stirring during cooking or by an incorrect egg/milk ratio or amount of sugar. Here's how to eliminate it:
Solutions: Scrambled Eggs	Cook eggs at medium heat in pre-heated pan or griddle until eggs look creamy and moist and are in large, soft masses.
Baked Custards (Includes quiches, custard pies and timbales)	Check egg/milk ratio, and the amount of sugar. (Use 3 or 4 eggs per pint of milk, or 6 to 9 egg yolks. No more than 1/3 cup of sugar should be added per pint of milk.) Cook only until custard tests done. See above.
Problem: Rubbery and Dry	The problem is the result of overcooking and high heat. It generally follows weeping. Here's how to avoid it:
Solutions: Omelets and Scrambled Eggs	Cook at medium heat until creamy and moist. Cook in small batches, three quarts at one time. Use a medium white sauce as liquid in egg mixture (1 part white sauce to 5 parts egg). Use low temperatures (140° - 150° F) for steamtable holding.
Fried	Cook over medium heat on pre-heated grill or in pre-heated pan. Use the right amount of fat to avoid toughening, about one teaspoon per egg. Baste with fat or steam-baste by adding small amounts of water and covering.

Hickman's Family Farms Perfect Hard Cooked Eggs

Appetizers & Snacks

Meringue Kisses (Forgotten Cookies)

Salad's & Soups

Main Entrees

Holiday Dishes

Lenten Recipes