The 2nd Edition of the Eggland’s Best “Your Best Recipe” contest is bigger and better than ever. We’re looking for your BEST recipe using Eggland’s Best eggs. Enter today for your chance to win our $10,000 grand prize. Deadline to enter your recipe is July 31, 2014.
You may enter up to 2 recipes in the following categories:
Five finalists will be announced in each category, and one winner from each category will be awarded $1,000. Our Grand Prize winner will be selected from those category winners, and will receive our grand prize of $10,000.
This year, we’ve introduced two new awards: Kid-friendly and Fan Favorite. If one of your recipes entered in the above category meets the “Kid-friendly” criteria, you could win $1,z000!
Criteria for the Kid-friendly Award:
Recipe must have less than 10 total ingredients.
There must be no more than seven active steps in the preparation of your recipe (not including steps for oven pre-heating, or baking pan preparation).
Recipe must have a minimum of three steps in the preparation instructions that can be conducted safely by an unsupervised child between the ages of 4 and 12.
Total recipe prep time should be less than 15 minutes not including time for ingredients that need to be brought to room temperature, or any time required for pre-cooking or baking).
For Fan Favorite, all of the finalist recipes will be announced on the Eggland’s Best website in September and be voted on by YOU. For more information, click here.
Pre Cooked -Pulled Pork, which includes: 1 Pork Tenderloin 1 cup of BBQ Sauce ½ cup of Bacon Onion Crunch Tea Spoon of Black Pepper Tea Spoon of Salt Table Spoon of Tomato Paste Table Spoon of Brown Sugar ½ Cup of Apple Cider
Place pork in slow cooker; combine with the rest of ingredients. Cook on low until well cooked and pork shreds easily; 6 yo 7 hours.
Place pulled pork on a Potato Roll Top with a sprinkle Shredded Cheddar and 2 table spoons of Pickle Crunch.
Bacon Onion Crunch and Pickle Crunch Potato Salad
4 red Potatoes ½ a cup of Mayonnaise ¼ cup of chopped chives ¼ cup of chopped celery ½ teaspoon of Drogheria Sea Salt 1 tea spoon of Colman's Mustard
¼ cup of Bacon Onion Crunch ¼ cup of Pickle Crunch
Boil the potatoes with skin for 20-30 minutes, until tender. Dice when cooled. Combine the Mayonnaise, herbs and spices in a small bowl. Combine with diced tomatoes and top with Crunchy Condiments.
We're picking an #InaPickle winner for $500 on Memorial Day! Enter here
boxes Betty Crocker™ Suddenly Salad® classic pasta salad mix
cups Green Giant™ Select® frozen broccoli florets
cup Italian dressing
cup cold water
cups cut-up cooked chicken or ham
cups halved grape tomatoes
1Empty contents of pasta pouch (from salad mix) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally and adding broccoli during last 2 minutes of cooking.
2Meanwhile, in large bowl, stir contents of seasoning mix packet (from salad mix), the dressing and cold water until blended; set aside.
3Drain pasta with broccoli; rinse with cold water. Shake to drain well. Stir pasta with broccoli, chicken and tomatoes into dressing mixture. Serve immediately, or refrigerate until serving.